JPH09224562A - Production for salt reducing pickled ume and picked ume jam - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a salt reducing pickled ume (a fruit like a plum) and pickled ume jam which can eat without anxiety because of not including antiseptic. SOLUTION: Pickled umes pickled in a highly salty pickle is dipped in pickle obtained by mixing a seasoning solution including 5 to 20% honey and 10 to 30% suger based on the weight of ume fruits into vine for three days. After then, the salt reduced pickled umes removed of much salt is obtained. The salt reduced pickled ume jam is obtained by mixing the sarcocarp of this salt reduced pickled umes with 10 to 20% sugar by weight based on the sarcocarp and heating it while stirring.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing low salt umeboshi and a method for producing umeboshi jam.

[0002]

2. Description of the Related Art Umeboshi is a simple and practical stored food that has been used for both medicinal and edible purposes.
Since it is soaked in a large amount of salt, 2.5 to 3 go to the box, the resulting umeboshi itself contains a high concentration of 20% by weight or more of salt, and there is little mold or the like during production. Of course, it is also highly conservative.

[0003] However, as described above, conventional umeboshi contains a high concentration of salt, and overeating may cause diseases such as hypertension. Therefore, recently, a low-salt umeboshi (a umeboshi containing only a low concentration of salt) obtained by the production method disclosed in JP-A-1-231846 has become popular.

[0004]

However, the low-salt umeboshi obtained by the above production method has the following problems. That is, in the above-mentioned manufacturing method, first, in order to prevent mold and spoilage when it is dipped in a low-concentration salt, plum seeds are preliminarily immersed in a preservative composed of sucrose fatty acid ester. Therefore, the obtained low salt umeboshi is
Since the above preservatives are inevitably left, and eating a large amount of them may adversely affect the human body, so that it is not possible to eat with confidence.

The present invention has been made in view of the above-mentioned drawbacks, and provides a method for producing a low-salt umeboshi and a method for producing a umeboshi jam that can be safely eaten without using a preservative. It is an object.

[0006]

In order to achieve the above object, in the method for producing low salt umeboshi according to claim 1, a salting solution in which wine and seasoning liquid are mixed is dipped in a high salt concentration. There is pickled umeboshi.

In the method for producing a umeboshi jam according to claim 2, a low-salt umeboshi obtained by immersing a high-salt-pickled umeboshi in a soaking solution in which wine and seasoning are mixed is processed into a jam. It is in.

Umeboshi (hereinafter,
Say "high salt pickled plums". ) In the soaking solution,
Due to the difference in concentration between the pickled liquid and the high-salt umeboshi, the high-salt umeboshi will seep into the simmered liquid and the salt will seep out from the high-salt umeboshi, reducing the salt concentration of the high-salt umeboshi. As a result, the difference in concentration between the high-salt umeboshi and the pickled liquid is reduced, and the amount of salt that exudes from the high-salt umeboshi is reduced. At this point, if the high-salt umeboshi is taken out and dipped in a separately prepared pickling solution, a low-salt umeboshi with a lower salt content can be obtained.

That is, in order to obtain a low-salt umeboshi with a low salt content, two containers are prepared, and a pickling solution is housed in each of these containers, and one of the high-salt umeboshi is pickled. After soaking in the liquid, you can take out this high-salt umeboshi and re-immerse it in the other soaking liquid.

[0010]

Embodiments of the present invention will be described below. To obtain low salt umeboshi, high salt umeboshi and first
A soaking solution and a second soaking solution are prepared.

(High-salt umeboshi) After washing the plums, they are drained and washed with about 20% salt to the weight of the plums for about 20-.
Soak for 40 days. Then, take out the ume fruit and hang it in the sun for about 3 days to obtain high salt umeboshi. In addition, the kind of plum fruit to be used is not limited.

(First pickling liquid) About 80-9 wine
By heating at 0 ° C. for about 5 to 20 minutes, about 80 to 95% of the alcohol component is removed to obtain a first pickling solution.

(Second pickling liquid) A seasoning liquid containing 5 to 20% of honey and 10 to 30% of sugar based on the weight of plum seeds is added to wine, and the mixture is added at about 80 to 90 ° C for about 5 to 20 ° C for about 5 minutes. A second pickling liquid is obtained by heating and removing 80 to 95% of the alcohol component.

The above-mentioned high-boiled umeboshi is used as the first pickling liquid.
After soaking for about 7 days, it is taken out and soaked again in the second soaking solution for about 3 to 7 days. This makes it possible to obtain low-salt umeboshi. In addition, the first and second used
The amount of pickling liquid is 300-7 for 1 kg of umeboshi.
The ratio is preferably 00 cc.

Further, 10 to 20% by weight of sugar is added to the pulp of the low salt umeboshi taken out from the second pickling liquid. Then, this is heated with stirring. With this, you can get umeboshi jam.

The first and second parts soaked in the low-salt umeboshi
Since the pickling liquid of is mainly composed of wine, the antiseptic property of wine prevents the formation of mold on the pulp. Therefore, there is no need to add an agent such as a preservative and the food can be eaten with confidence. In addition, the umami of wine is added to the sourness of low-salt umeboshi, resulting in a delicious low-salt umeboshi. further,
Since the residual amount of the alcohol component is small, it does not smell like alcohol, and people and children who dislike the alcohol component can enjoy the umami of wine while eating.

[0017]

〔material〕

 Umemi: 1 kg salt: 200 g Wine: 1000 cc honey: 100 g Sugar: 300 g

(Production process of dried high salt ume) After washing 1 kg of plum seeds, they were placed in a bamboo basket and drained. Then, this ume nut was soaked in 200 g of salt for 20 days, after which the pickled ume fruit was taken out and dried in the sun for about 3 days. In this way, high salted umeboshi was obtained. (Production process of the first pickling liquid) Man's wine (trade name) 500 cc manufactured by Kikkoman Corporation
Was placed in a pan and heated at about 90 ° C. for about 10 minutes to obtain a first pickling liquid from which alcohol components were removed. (Process of producing the second pickling liquid) Man's wine (trade name) 500 cc manufactured by Kikkoman Corporation
To this, a seasoning liquid consisting of 150 g of sugar and 100 g of honey was added to obtain a mixed liquid. Then, put this mixture in a pan and
Heat at ℃ for about 10 minutes. In this way, a second pickling liquid from which the alcohol component was removed was obtained. (First Immersion Process) The first immersion liquid obtained in the process of (1) was housed in a container capable of being sealed. Then, the high-salt umeboshi obtained in the above step was dipped in the first pickling liquid in the container for 3 days and then taken out to obtain a low-salt low-salt umeboshi. (Second dipping step) The second dipping solution obtained in the step was stored in a container capable of being sealed. Then, the low-salt umeboshi obtained in the step was soaked in the second pickling liquid in the container for 3 days, and then taken out to obtain a low-salt umeboshi with a further low salt concentration. The pulp was taken out from the low-salt umeboshi obtained in the process of (jam production process). Then, 150 g of sugar was added to this pulp and heated in a heating container to obtain dried plum jam.

The low-salt umeboshi obtained through the steps (1) to (4) did not produce mold even after being left indoors for 3 months. In addition, despite the fact that the wine was used, it had no alcohol odor, and a proper acidity and sweetness were mixed, so that it could be eaten deliciously by people and children who dislike alcohol.

When the umeboshi jam obtained through the steps (1) to (4) is applied to bread and eaten, it has a sufficient sweetness, but the sweetness is added to the umami of wine and the sourness of umeboshi. I was able to eat deliciously with a refreshing taste.

Incidentally, about 50 of the alcohol component contained
The low-salt umeboshi obtained by immersing it in the pickling solution with the% removed had an alcohol odor and could not be eaten by those who dislike the alcohol component. Further, as a result of changing the heating time of the pickling solution made of wine to change the alcohol concentration remaining in the pickling solution, it was confirmed that the pickling solution from which about 90% of the contained alcohol component was removed was optimum. In addition, the low-salt umeboshi obtained by dipping wine in a dipping solution obtained by diluting it with water could not be eaten due to mold formation.

[0022]

EFFECTS OF THE INVENTION According to the method for producing low-salt umeboshi according to claim 1, since the pickling liquid contained in the pulp has wine as a main component, the antiseptic property of wine is Prevent occurrence. Therefore, there is no need to add an agent such as a preservative and the food can be eaten with confidence. In addition, the umami of wine is added to the sourness of low-salt umeboshi, resulting in a delicious low-salt umeboshi.

According to the method for producing umeboshi jam according to claim 2, since the pickling liquid contained in the pulp processed into the jam contains wine as a main component, the antiseptic property of the wine prevents the generation of mold. To prevent. Therefore, there is no need to add an agent such as a preservative and the food can be eaten with confidence. In addition, the umami of wine is added to the sourness of umeboshi, resulting in a delicious umeboshi jam.

Claims (2)

[Claims] 1. A method for producing a low-salt umeboshi, which comprises immersing a pickled liquid in which wine and a seasoning liquid are mixed, and umeboshi dipped in a high salt concentration. 2. A method for producing a umeboshi jam, which is characterized by processing a low-salt umeboshi obtained by immersing a pickled liquid in which wine and a seasoning liquid are mixed into a pickled liquid, which is soaked in a high salt concentration, into a jam.