JPH09131159A - Production of sweet plum - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable the mass production of sweet plums having nearly ideal taste, shape, luster, etc., in a simplified process with the quality stabilized. SOLUTION: Selected ripe plums are subjected to a salting treatment consisting of the low temperature storage in an aqueous salt solution of about 4% in concentration, for about 72hr at 1-10 deg.C. Subsequently, after water is dripped, the plums are dipped in a solution at 90-100 deg.C prepared by adding sugar to water at a ratio of sugar/water=1/0.4 (weight ratio) and melting the mixture by heating. Later on, the temperature of the solution is elevated to >=40 deg.C for at least 10hr every day to condense the solution as the ripe plums are dipped in the solution continuously for about 10-15 days. On the other hand, the solution with the plums dipped is also subjected to a sterilizing treatment by heating up to 60-80 deg.C every specified period during the dipping period to suppress the fermentation, and further optionally the solution is mixed up several times. Thus, objective sweet plums having a sugar degree of >=62 in ripe plums are produced without damaging shapes.

Description

Detailed Description of the Invention [Object of the invention]

[0001] The present invention relates to a method of processing plums represented by umeboshi, which is one of the foods unique to Japan, and, in particular, it is used as a high-grade confectionery using plums that have a narrow range of use as processed fruits. The present invention aims to provide a novel production method capable of efficiently producing a high-quality sweet ume belonging to the category.

By adding a new manufacturing method which is completely different from the conventional manufacturing method, a complicated manufacturing process of sweet ume, which is highly prized as a high-grade food, and a technique of suppressing the fermentation of ume during the manufacturing process are surely added. Along with preventing fermentation, the complicated heating process of sugar solution, simplification of the removal of plum from sugar solution, and the returning work to sugar solution are simplified, significantly reducing the man-hours and reducing the manufacturing cost. It is to provide a method for producing sweet ume, which is capable of producing a large amount of stable quality sweet ume, as well as measuring.

[0003]

2. Description of the Related Art Ume has long been favored for ornamental and medicinal purposes, but its range of application for food is surprisingly narrow, and most of the processing of fruits remains limited to umeboshi. It is the current situation. There are currently more than 60 types of plums as fruits, and depending on the size, an average of 3
It is divided into 0-50g or more large-sized seeds (large plum), about 20g medium-sized seeds (medium-sized plum), and about 5g small-grained seeds (small plum), as large-sized seeds such as Bungo, Shirakaga, and Yoro. Minamitaka, Ujuku, Fujigoro, etc., and Koshu's smallest, Ryukyo Koume, etc. are well known as small grain species, and they are usually spherical or elliptical with a light green color, and depending on the type, the sunny part may be. Some of them burn red.

Unlike other fruits, this plum, in the case of fresh plum, contains an enzyme that makes hydrocyanic acid, so it is normally rarely eaten raw, and it is eaten after some processing. It was Most of the main foods are pickled plums (umeboshi), and they are used only as other ingredients for plum wine and other materials such as dew boiling. Others are dried pulp into chips. Foods such as jam, plum syrup, and plum meat extract that are used by mixing with other ingredients after breaking the shape of the fruit, such as simmering in mush to make a paste.
It has been used by changing its shape like sweets such as ume yokan and noshi ume.

As described above, plum, which is unsuitable for raw food, is one of the valuable fruits as a health food, as evidenced by the fact that it has been used for medicinal purposes since ancient times. In addition to containing a lot of minerals such as potassium, calcium and phosphorus, it also contains a lot of carotene and vitamin C.
Especially in the content of citric acid, it has already been confirmed that it is one of the extremely high fruits along with lemon,
Its seeds contain a small amount of hydrocyanic acid and a bactericidal effect is also recognized. Moreover, when it is a fully-ripened plum, it produces an aroma component and produces an aroma peculiar to plum. In addition to being effective, it is extremely familiar to Japan and is one of the fruits that represent Japan.

[0006] These characteristics have been inherited as the wisdom of life, and have been utilized in everyday life for a long time in ordinary households. Sweet plums are a typical food used for fruits other than pickled plums, especially sweets. This traditional sweet plum takes the axis of each ripe plum, sticks it with bamboo skewers to make holes at multiple points, and soak it in salt water with a concentration of about 3% for about 3 days. After draining, pour the water into boiling water containing vinegar at a concentration of 3-4% little by little, and boil the plums. Then lift the plums from the boiling water and mix with white liquor, brown sugar, and white sugar. Boil in the prepared sugar solution for about 40 minutes.

[0007] Then, it is sealed with wax paper to realize a state in which it is not exposed to air, and is stored at room temperature so as not to be fermented. Furthermore, in order to surely prevent the fermentation, once every 3rd to 4th day, all the plums are taken out of the sugar solution, and only the sugar solution is reheated and sterilized again, and then boiled down to a hot state. The plums are put back into the sugar solution, but the reduced amount of the sugar solution is boiled again to make the sugar solution, so that the plums are soaked that they are not exposed to the outside air.

After the step of increasing the concentration of the sugar solution, which also serves as sterilization, is carried out by dividing it into about 3 times, the container is sealed in the sugar solution and stored at room temperature for about 2 weeks, taking care not to ferment. Then, the sweet plum is finally completed. Such a conventional method for producing sweet ume is extremely difficult because the heating process of the sugar solution to prevent fermentation and the operation of removing and returning the plum from the sugar solution are required multiple times. It takes a lot of time and labor and becomes a very expensive food even if it is mass-produced in a factory. So far, it has been difficult to provide a confectionery that can be easily tasted.

In view of such a situation, the inventor of the present application first intends to make effective use of the components contained therein, and further, to simplify the complicated manufacturing process up to the present as much as possible to achieve stable quality. However, with the intention of enabling mass production, we have begun research and development of a new method for manufacturing sweet ume, improving the overall number of processes, reviewing the heating and sterilization process steps, or sterilization process. The trial and error of many problems such as the efficiency improvement of the temperature control of the sugar solution related to the above is repeated over a long period of time, and finally, it is most suitable for the production of sweet plum with a nearly ideal flavor and shape and color luster. It has come to the realization of various manufacturing methods. Hereinafter, the constitution thereof will be described in detail together with some specific examples representing the method for producing sweet plum contained in the present invention.

[0010]

The present invention basically has the following constitution as its gist. That is,
The picked ripe plums with no scratches or spoilage are stored in salt water with a concentration of about 4% for about 72 hours at a low temperature in the range of 1 to 10 ° C for salting, and then drained to remove sugar. 90 to 10 melted as a weight ratio mixing ratio of water 0.4 to 1
After immersing the sugar solution in a sugar solution heated to 0 ° C., and then immersing the ripe plum in the sugar solution, the temperature of the sugar solution is kept daily for at least 10 hours for about 10 to 15 days. While continuing the concentration treatment to increase the sugar solution concentration by keeping it at 40 ° C or higher, during this soaking period, 6
The sugar content of the ripe plum is 62 by performing a sterilization treatment in which it is heated to 0 to 80 ° C. to suppress fermentation and, if necessary, a reciprocal reciprocal treatment for promoting the penetration of a homogeneous sugar solution. The above is the method for producing an apricot so that it can be made into an apricot without losing its shape.

The plums used in the production of sweet plums are of the plum variety, and the ripe plums are selected as strictly as possible so that they are not scratched or soiled. It is desirable because of its richness, but it goes without saying that it is possible to produce even ripe middle plums and small plums. The low temperature and salt treatment with 4% concentration is essential for removing pests and treating impurities remaining on the epidermis.
Also, it is an important step that tightens the pulp and also serves to stop the progress of sugar maturation, and it is also an important step leading to ensuring that the following processing steps are carried out smoothly and surely, arranging in a container every predetermined number, In a large refrigerator, the temperature is maintained at 1 to 10 ° C, preferably around 5 ° C, which does not affect the tissue of plum, and is stored for about 72 hours.

[0012] The ripe plum that has undergone the low-temperature salting treatment process must be taken out of the container without damaging the fruit and sufficiently drained. Then, a predetermined ratio,
That is, a sugar solution having a weight mixing ratio of sugar to 0.4 with respect to 1 water is heated at 90 to 100 ° C. to be sufficiently melted and placed in another container in a limited number so as not to overlap with each other. Pour the plums and realize the state where all the ripe plums are submerged in the sugar solution, and proceed to the next sugar solution concentration step.

The most important part of the sugar solution concentration process is
In this process, it depends on how to surely prevent the fermentation and prevent the flesh from collapsing, and to realize the processing that does not cause wrinkles on the epidermis. First, from the viewpoint of concentration, the temperature should be kept at least 40 ° C. or more per day for at least 10 hours every day. For this treatment, it is necessary to appropriately heat the inside of the processing plant with a heater, and it is possible to save the heating cost by mainly applying it during the daytime when the temperature rises. The rest of the day is the normal temperature and stable treatment period for permeating and tightening the sugar component into the ripe plum pulp. The concentration period is about 10 to 15 days, and while carefully observing changes in the epidermis while carefully considering the average room temperature and the ripeness of ripe plums during that period, the process is carefully and sufficiently time-consuming to proceed.

During the soaking period for continuing the concentration treatment, the most important point is to prevent the fermentation phenomenon caused by the sugar solution from being caused by the high temperature treatment, and for every predetermined period, for example, 3 to 4 days. About once in 60 to 8 times (taking into consideration the average room temperature during the period and the difference in the properties of fruits, etc.)
A sterilization treatment of heating to 0 ° C and suppressing fermentation must be used together. If the heating temperature is 60 ° C or lower, a sufficient sterilizing effect cannot be expected, and there is a fear that a fermentation phenomenon may occur after that, and if heated to an unnecessary high temperature of 80 ° C or higher, the pulp collapses. It is not appropriate to be connected to.

Further, during this period, it is desirable to carry out a reciprocal crossing treatment in order to promote the permeation of a homogeneous sugar solution into the whole ripe plum, if necessary, to damage the epidermis, Care is taken to avoid cracking the pulp. During the concentration period, the sugar content of the ripe plum is evenly 62
The standard is the period until the above is reached.
If the sugar content is 62 or less, fermentation will occur after the product, making it difficult to maintain the flavor, shape, and luster, and the value as a confection will be reduced. If the sugar content exceeds 64, crystallization of sugar will occur on the epidermis, resulting in dried persimmon-like sweet plums. Therefore, we plan to commercialize it as an extremely moistened sweet plum, or use dried persimmon-like sweet plums. Depending on whether or not the sugar content is kept within 62 to 64, the sugar content is set to 64 or more, or it is necessary to carry out a careful manufacturing depending on the intention of the product.

According to the present invention, as described above, in addition to the method for producing sweet ume using ripe plum, the stage where the ripe plum is not reached, that is, young plum, semi-ripe plum, or the epidermis whose skin is exposed to sunlight It also includes a method of producing sweet plum from fruits other than ripe plum such as plum that has turned red. That is, picked young plums, semi-ripe plums, or red-baked plums with no scratches or spoilage spots in salt water of about 4% concentration for about 120 hours
After low-temperature storage in the range of 10 ° C and salting treatment, draining is performed and then frozen treatment is performed to freeze the inside of the flesh. After being melted in a weight ratio mixing ratio and embedded in a sugar solution heated to 90 to 100 ° C., thereafter, these plums are immersed in the sugar solution for about 10 to 15 days.
The sugar solution temperature is kept at 40 ° C. or higher for at least 10 hours every day to continue the concentration treatment for increasing the sugar solution concentration, and during this soaking period, 60 to 80 ° C. at predetermined intervals.
Along with using a sterilization process that heats and suppresses fermentation,
It is a method for producing sweet ume, which has a ume sugar content of 62 or more and is kept in its original shape by carrying out a reciprocal process of several orders that promotes the penetration of a homogeneous sugar solution, if necessary. .

In the method for producing sweet ume using plum fruits other than this ripe plum, in the above-mentioned process for producing sweet ume using ripe plum,
The salting treatment time at low temperature is poor in the permeability of salt water because the epidermis is harder than that of ripe plum, and it takes about twice as long as the immersion time for ripe plum. And, most importantly, after the salting treatment is completed and the water is drained, a completely different freezing treatment step must be added before proceeding to the heating and heat dipping treatment for concentrating the sugar solution.
In this freezing process, the frozen fruit is rapidly frozen at an extremely low temperature of -30 to -20 ° C to completely freeze the inside of the flesh, and then sugar that has been heated to 90 ° C to 100 ° C is applied to the frozen fruit. By soaking the solution and performing the same treatment steps as those applied to the above-mentioned fully-ripened plums, fruits other than these fully-ripened plums have a flavor, shape, and luster comparable to those of the fully-ripened plums. It makes it possible to produce sweet plums.

In addition, during the sterilization treatment step for preventing fermentation during the heating and heat soaking treatment for concentrating the sugar solution, 6
The heating step of 0 to 80 ° C also serves to save the heating cost due to the use of solar heat, and by sunbathing the fruit, it has the effect of coloring the luster of the epidermis, which turns yellowish, into a preferable orange color. I know. The effect of this sunbathing may be that the bright yellow that develops in the ripe plum itself, even in the above-described process of manufacturing the ripe plum, has the effect of developing a vivid and glossy orange color. It has been confirmed, and it can be said that, in any of the manufacturing methods, passing the sunbathing step is an extremely effective manufacturing method for increasing the commercial value. Hereinafter, a concrete manufacturing method for the case of fully-ripened plum and other plums will be described.

[0019]

Example 1 This example is the most typical method for producing sweet ume, which is a ripe plum. First, the grain size is adjusted, the axis of the ripe plum whose appearance has been checked is removed, large dust such as branches and leaves is removed, and then 4% salt water is made in a large container that can be moved. In addition to completely ripening the ripe plum inside,
The salt is stored in a large refrigerating room at a low temperature of about 5 ° C for about 3 days.

Next, the ripe plums after 72 hours or more were carried out of the refrigerating room, transferred to a large colander and left for a while to drain the salt water sufficiently, and the salt water was drained in a relatively shallow tray. Store the ripe plums in a number that does not overlap each other, place them side by side in a sunlight-filled vinyl house or a glass greenhouse, pour the heated sugar solution into each container, and the whole ripe plums in the container , So that it is completely submerged in the sugar solution, and the whole ripe plum is completely submerged in the sugar solution without being exposed to the air. The sugar solution used at this time is 90 ° C. to 100 ° C., with a sugar mixing ratio of 1 and water at a weight mixing ratio of 0.4, sufficient mixing and stirring.
It shall be boiled by heating to. It should be noted that the trays to which these sugar solutions have been poured are placed side by side on a multi-tiered shelf with a height within a range that allows the operator to check the inside of the tray in about 3 to 5 stages, and at the same time improve the storage efficiency. The structure should be designed so that the trays placed on each shelf are exposed to sunlight on average.

Further, a kerosene heater is arranged in this house, and the heater is operated in consideration of the sunshine condition so that it can be maintained at room temperature which does not fall below 40 ° C. for at least 10 hours every day. To manage carefully. Then, although depending on the quality of the ripe plum and the average room temperature per day, the concentration process of the sugar solution is continued for at least 10 days, optimally 12 to 13 days. In the meantime, the temperature of the sugar solution is raised by a heater about once every three days until the temperature of the sugar solution reaches 60 ° C or higher and 80 ° C or lower, and sterilization treatment is carried out to suppress fermentation by the sugar solution. The ripening process of gently moving the ripe plums will be carried out to prevent the deformation and partial discoloration of the ripe plums and to equalize the degree of penetration of the sugar solution. If the sugar solution is declining and the ripe plums are not sufficiently submerged and may be partially exposed to air, the concentration should be adjusted and supplemented with a similar heated sugar solution. There is.

Thus, while continuing the concentration process, the sugar content of the ripe plums at the required points in the tray is detected, and the sugar content is 6%.
When it reaches 2, the concentration process is terminated. In the meantime, because we arranged them in a special arrangement in a house that allows sunlight to pass through, the ripe plums that receive sunlight during the day have a more advanced shade due to candied and develop an extremely bright orange color. , A beautiful sweet plum that has a shade and luster that cannot be reached without sunbathing. After that, each tray is moved to the processing area and naturally cooled, and when it reaches room temperature, the ripe plums in the tray are carefully packed into a predetermined number with the concentrated sugar solution, or processed into bottles to make the epidermis. A sweet plum that has no wrinkles and is not deformed and has an extremely plump shape and a good color and luster.

[0023]

[Example 2] Next, a detailed description will be given of a method for producing sweet plum from unripe young plum. First, align the size of the grains, remove the stems and leaves of the young plums that have been checked for scratches one by one, and further remove the mixed dust to improve the quality of the young plums and make it a large container that can be moved. The soybean plums are completely immersed in 4% concentration of salt water, etc., and subjected to salting treatment at a low temperature of about 5 ° C. in a large refrigerating room. This salting time is
Unlike the case of the ripe plum described above, since the wakame has a firm structure in both the flesh and the skin, in order to obtain a treatment effect, it must be stored at a low temperature for about 120 hours, which is longer than that of the ripe plum. I have to.

Next, the wakame, which has been subjected to the salting treatment, is
It is carried out from the refrigerator room and transferred to a large colander, and left as it is for a while to finish draining treatment to cut salt water sufficiently. After that, in the case of the fully-ripened plum described above, it will be immersed in a sugar solution having a predetermined concentration to enter the concentration treatment. In the case of this young plum, as a pretreatment to enter the concentration treatment,
After storing the dried plums in a tray required for the next concentration step, move them to a freezer that can be maintained at an extremely low temperature of -30 to -20 ° C and perform freezing treatment efficiently. I have to. By carrying out this step, it is possible for the first time to reliably prevent wrinkling of the skin and collapse of the flesh due to the subsequent concentration treatment, which is an extremely important step.

Wakaume taken out from the freezer is transferred to each multi-stage shelf in the vinyl house while keeping it completely frozen, and thereafter, the same concentration as the above-mentioned process for producing ripe plums is obtained. It is immersed in a sugar solution which is heated to 90 to 100 ° C. and boiled, and a predetermined concentration treatment is carried out in the house. At that time, unlike the case of fully-ripened plums, unless you make sure to sunbathe, yellowing itself is insufficient,
Furthermore, it becomes impossible to promote the development of a beautiful orange color.

[0026]

[Advantageous effects] According to the method for producing sweet plum of the present invention as described above, the production process can be certainly simplified as compared with the method for producing sweet plum that has been performed before. It is possible to significantly reduce manufacturing costs by reducing costs and the like, and mass production with stable quality becomes possible.

In particular, as in the manufacturing method shown in the embodiment,
In the case where the products are placed in a facility such as a vinyl house that can transmit sunlight, and are placed side by side in a multi-tiered shelf that allows sun exposure, the heating required for the concentration process of the sugar solution As a heat source for heat treatment, and also as a heat source for heat sterilization to prevent the fermentation phenomenon, which has a very high risk of occurring in the process and may cause loss of product value, the solar heat from this transmission is effectively utilized. It is also possible to suppress the rise in manufacturing costs and reduce high heat costs, which makes it possible to economically manufacture sweet ume, and as a whole, it is possible to obtain stable quality sweet ume. It has the outstanding characteristic that it is guaranteed to be mass produced economically and economically.

Moreover, this sunbathing is extremely effective for the coloring of the plum fruit to a beautiful orange color, and is a very characteristic manufacturing method for increasing the product value. In this way, the production method of the present invention is such that the production of the plum fruit from the sugar solution performed a plurality of times as in the conventional production methods is separated, separated, and the sugar solution is reheated to the sterilization temperature, and the plum is re-formed. It does not require a complicated process such as returning it, and it can be done not only for fruits but also for trays, sugar solutions, etc. just by putting them in the house side by side and repeating the work while controlling the room temperature adjustment to a predetermined period and temperature. In addition to the above-mentioned benefits in terms of labor costs, the product has become an excellent manufacturing method because the labor-saving process such as equipment and material transfer is greatly reduced. It is a production method with high practical value, because it greatly reduces the chances of injury and contamination of various bacteria, and makes it possible to produce high-quality sweet ume very easily.

Further, according to the production method of the present invention, not only ripe plum fruits, but also other young plum fruits, semi-ripe plum fruits, and reddish plum fruits having extremely poor commercial value are reached. Similarly, it has been possible to establish a very effective and novel production method that enables commercialization of sweet ume, and even in the case of plums of any growth process, as long as they are not damaged or sick, As it is, it can be commercialized as a valuable sweet plum, and it will not only help greatly in stabilizing the income of plum growers, but also for consumers it will be possible to taste excellent natural foods relatively easily In this way, it will be possible to benefit from the two birds with one stone that can be used for health maintenance while enjoying the unique flavor.

As described above, the method for producing sweet ume of the present invention is far more advantageous in terms of production efficiency and cost than the method of producing sweet ume that has been traditionally inherited until now. It is advantageous, and it is possible to mass produce high quality sweet plums at a relatively low cost, stable income for plum growers, guaranteed high profits by sweet plum producers by expanding scale, As a result, it is possible for consumers to easily obtain high-quality sweet plums without the need for time-consuming home-made production. Although it is a representative fruit of
The effect that, due to the property unsuitable for raw eating, the plum fruit that has not been able to open the way for its effective use will be greatly expected due to the establishment of the production method of the present invention, should be highly evaluated. See.

Claims (3)

[Claims] 1. A picked ripe plum with no scratches or spoilage spots in salt water of about 4% concentration for about 72 hours for 1 to 1 minutes.
After low temperature storage in the range of 0 ° C and salting treatment, draining was performed, and the mixture was melted at a mixing ratio of 0.4 of water to 1 of sugar and melted in a sugar solution heated to 90 to 100 ° C to be buried. In addition, the sugar solution temperature is maintained at 40 ° C. or higher for at least 10 hours every day for about 10 to 15 days while the ripe plum is immersed in the sugar solution to increase the sugar solution concentration. While continuing the concentration process, a sterilizing process of heating at 60 to 80 ° C. at predetermined intervals to suppress fermentation is also used during this soaking period, and, if necessary, a number that promotes penetration of a homogeneous sugar solution. A method for producing sweet ume, in which the sugar content of fully-ripened plum is 62 or more and the shape of sweet plum is maintained without losing its shape by performing the following alternating treatment. 2. A pickled young plum, a semi-ripe plum, or a red-baked plum that has no scratches or spoilage points and is low temperature in the range of 1 to 10 ° C. for about 120 hours in salt water of about 4% concentration. After storage and salt treatment, draining is performed and then frozen processing is performed until the inside of the pulp is frozen, and the frozen plums are melted at a weight ratio mixing ratio of water to sugar of 0.4. Then 9
After being buried in a sugar solution heated to 0-100 ° C,
Thereafter, a concentration treatment for increasing the sugar solution concentration by keeping the sugar solution temperature at 40 ° C. or higher for at least 10 hours every day for about 10 to 15 days while keeping the plums immersed in the sugar solution. On the other hand, during this soaking period, a sterilization treatment of heating at a temperature of 60 to 80 ° C. for a predetermined period to suppress fermentation is also used during the soaking period, and if necessary, several times of accelerating the penetration of a homogeneous sugar solution. A method for producing sweet ume, in which the sweet ume has a sugar content of 62 or more and does not lose its shape by carrying out alternating treatment. 3. The ume epidermis is colored in orange along with solar irradiation during the heating for sterilization performed during the immersion period of about 10 to 15 days. The method for producing sweet plum according to claim 1, wherein color development treatment is performed.