JPH10248516A - Manufacture of plum processed product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a full-bodied and delicious plum processed product full of flavors using an inexpensive raw material obtained by mixing plum flesh and liquid seasoning composed by containing some of saccharides, sour seasoning, seasoning, plum juice, plum extract, plum vinegar and spices. SOLUTION: Basically, this product is composed by containing the plum flesh and the liquid seasoning. As the liquid seasoning, the mixture of one or more kinds of the saccharides, the sour seasoning, the seasoning the plum juice, the plum extract, the plum vinegar and the spices is used and, preferably, it is manufactured by mixing 98-50% liquid seasoning and 2-50% the plum flesh. As the composition of the liquid seasoning, 0.1-10% one of the saccharides, 0.1-10% sour seasoning, 0.01-1% seasoning and 0.1-40% plum juice, 0.1-40% plum extract and 0.1-30% plum vinegar as needed is preferable and 0.1-30% brewed liquor can be mixed further as needed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of processed plum products, and more particularly to the novel production of processed plum products that are rich in taste and full of flavor using inexpensive raw materials. It is.

[0002]

2. Description of the Related Art Hitherto, it has been widely practiced to add umeboshi to water, hot water or tea for seasoning and drink it while crushing. Even if part or all of the alcohol is replaced with alcohol such as shochu, it can be deliciously drunk. In addition, plum meat and plum vinegar have been used as alternatives to dried plums.

[0003]

When umeboshi is used for such a purpose, the umeboshi cannot be flavored by itself, but must be crushed. However, since there are large seeds inside the dried plums, the work of crushing the dried plums while removing the seeds is very troublesome by hand, and it is difficult to evenly crush the dried plums. It is also undesirable in appearance. Also, when using plum meat, unlike plum drying, it is not necessary to crush it, but plum meat is highly viscous and poorly dispersible, so considerably strong stirring is required, and labor is also required. The workability is low. Furthermore, ume vinegar is inherently liquid and has no problem in dispersibility. However, since ume vinegar has a considerably high salt content, the salty taste is remarkably noticeable, the taste cannot be well balanced, and there is a problem in flavor.

[0004] The definitions of the technical terms used above are as follows. Umeboshi: Plum fruit pickled with salt or plum vinegar or a mixture of plum vinegar with an organic acid such as citric acid or salt water (pickled plum) and dried. Seasoned Umeboshi: Umeboshi is prepared by adding a seasoning or a seasoning to an organic acid solution such as plum vinegar or citric acid, or a seasoning liquid containing these, and adding kelp, bonito, etc. Plum vinegar: Liquid pickled with plum pickles. Usually, there is also one containing a perilla solution. Plum juice: Fruit juice obtained from plum fruits by squeezing, freezing, or sugar extraction. Plum meat: Plum dried or seasoned plum dried skin and seeds are removed and ground into a paste.

[0005]

Means for Solving the Problems As a result of resolving the above-mentioned problems of the prior art and developing a desired processed ume product from various fields, the ume meat was renewed.
Certainly, if plum meat is dissolved in water or plum vinegar at a concentration of 2 to 50%, it becomes liquid and has good dispersibility. In this way, plum processed product prepared by simply mixing plum meat with water or plum vinegar Is
If this is dissolved in hot water or used for roasting vinegar, etc., it is undeniable that the flavor is simple and only the salty taste is conspicuous, there is no richness, and the whole is unsatisfactory.

[0006] In this case, by mixing plum meat with high-concentration (50 to 100%) plum juice and plum extract, it is possible to obtain umami and richness, and to increase the thickness of the taste. However, ume juice and ume extract have high prices for ume, which is a raw material, and therefore their prices are high, and naturally their processed products are also expensive. Therefore, the present inventors have newly set a technical problem of using a low-priced material and manufacturing a plum processed product of equal or higher quality at a low cost.

[0007] In order to solve this new technical problem, the present invention specifically uses no plum juice, no plum extract, or uses only a low concentration (0.1 to 40%). A new plum processed product having a quality equal to or higher than that of a case where a high concentration (50% or more) is used has been decided.

As a result of intensive studies to achieve the above object, as a result of adding and mixing a seasoning liquid containing sugar, sour seasoning and seasoning to plum meat, whether plum juice or plum extract is used at all. Alternatively, even if only a low concentration (0.1 to 40%) is used, a useful new finding that the dispersibility is good when put in hot water or shochu, and that the flavor and flavor of umeboshi can be crushed can be obtained. Gained and continued research,
Succeeded in creating the desired processed ume product and achieving the intended purpose.

That is, the present invention relates to a processed plum product containing plum meat and a seasoning liquid as a basic technical idea, and a method for producing the same, wherein the seasoning liquid includes sugars, acidulants,
Seasoning, plum juice, plum extract, plum vinegar, use one or a mixture of two or more of the flavoring, more preferably, plum meat 2
A plum processed product is manufactured by mixing 98% to 50% of the seasoning liquid with ５０50%.

[0010] The composition of the seasoning liquid may be 0.1 to 10 sugars.
%, Acidulant 0.1 to 10%, seasoning 0.01 to 1%, plum juice 0.1 to 40% as required, plum extract 0.1 to 4
0% and plum vinegar are preferably 0.1 to 40%, and if necessary, 0.1 to 30% of brewed vinegar (rice vinegar, black vinegar, wine vinegar, etc.) is added to improve flavor and / or flavor.
Alternatively, the antiseptic effect can be increased. When mixing plum juice, plum extract, and / or plum vinegar as necessary, it is inexpensive if the content is 5-15% plum juice, 5-15% plum extract, and / or 20-30% plum vinegar. While
A better quality plum processed food can be obtained.

As the saccharide, one or more kinds of sucrose, isomerized sugar, liquid sugar, maltose, fructose, glucose, reducing sugar, sugar alcohol (sorbitol, maltitol, etc.), honey, stevia and the like are used. .

As the acidulant, one or more commonly used acidulants can be used in addition to organic acids such as citric acid, glucono delta lactone, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid and malic acid. .

As the seasoning, salt, sodium glutamate, inosinic acid seasoning, bonito, boiled, mixed cloth, soy sauce, sauce, mirin, liquors, spices, etc. can be used as appropriate. If necessary, these extracts,
Dashi soup, its concentration-pasting-drying can also be used.

[0014] A processed plum product can be produced by mixing the plum meat and the seasoning liquid in this manner. If necessary, water may be added to adjust the concentration. And if further desired, heat sterilization (for example, 70-
(100 ° C., 1 to 10 seconds), high-pressure sterilization and other commonly used sterilization treatments, and then filling in various containers such as bottles, cans, and plastic containers.

The processed plum product of the present invention can be used to prepare a plum drink, plum wine, and plum shochu having a very delicious umeboshi flavor simply by adding a small amount of it to hot water, sake, shochu, and the like. it can. In addition, this processed plum product can be widely used for seasonings such as dressings and sauces, and other various applications over vegetables and fried foods.
Hereinafter, examples of the present invention will be described.

[0016]

Example 1 A seasoning solution comprising 200 g of plum meat, an aqueous solution containing 5% plum juice, 2% sorbitol, 1% glucose, 1% acidulant (citric acid), and 0.5% seasoning (sodium glutamate). After mixing with 800 kg, water was further added to make 1000 L. Heat sterilization (95 ° C, 5 seconds)
After that, the bottle was filled to obtain a processed plum product (sample).

When the sample was added to the shochu split in an amount of about 10% of the whole, it was easily and uniformly mixed, and the plum dried flavor was delicious. As a comparative object, a processed plum product (sample) was prepared by mixing plum meat in water at the same concentration as the sample, and was similarly added to the shochu split.
As a result, only the saltiness of the sample was noticeable, the taste was simple and thin, and the sample was clearly superior in quality. Actually, we handed both samples to both monitors and used them for hot water and shochu splitting. As a result, all ten members evaluated that the sample was more delicious. In particular, the saltiness became round, moderate acidity appeared, and the clear taste was highly evaluated. In addition, the dispersibility when used was good, and the evaluation that it was easy to use was also good.

[0018]

Example 2 200 kg of plum meat, 15% plum vinegar, 4% maltitol, acidulant (equivalent mixture of malic acid and mirin) 2
%, And a seasoning liquid consisting of an aqueous solution containing 0.5% of a seasoning (nucleic acid based seasoning) was mixed with 800 kg of a seasoning liquid to obtain a concentrated type plum processed product.

[0019]

EFFECTS OF THE INVENTION According to the present invention, the flavor is equal to or higher than that produced from dried plum, even though expensive materials such as plum juice and plum extract are not used or the amount thereof is reduced as much as possible. A processed plum product having a texture can be efficiently produced at low cost. Further, the processed plum product of the present invention is excellent in dispersibility in water and alcohol, so that plum drinks, plum wine and shochu split can be easily prepared, as a dressing, sauce, and various other seasonings. Can also be widely used, and the plum as a health food can be used very advantageously.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Teiya Hirayama 12-2, Kumanosho, Nishi-Kasatsu-gun, Nishi-Kasugai-gun, Aichi Prefecture 45-2 Inside Pokka Corporation Central Research Laboratory (72) Inventor Shunichi Omori Nishi-Kasugai, Aichi Prefecture 45-2, Pokka Corporation Central Research Laboratories, Gunshi Katsumachi Oji, Kumanosho 12 (72) Inventor Tomoko Sugiki 35-16 Daikancho, Higashi-ku, Nagoya-shi, Aichi Prefecture Pokka Corporation Sales Headquarters

Claims (6)

[Claims] 1. A seasoning solution containing at least one of sugars, sour agents, seasonings, plum juice, plum extract, plum vinegar, and flavors, and plum meat are mixed. Manufacturing method of processed ume. 2. A seasoning solution comprising 0.1 to 10% of sugar, 0.1 to 10% of sour seasoning, 0.01 to 1% of seasoning, 0.1 to 40% of plum juice as required, and 0 of plum extract. The method according to claim 1, wherein the method contains 0.1 to 40% and 0.1 to 40% of ume vinegar. 3. The method according to claim 1, wherein the plum meat is mixed in an amount of 2 to 50%. 4. The method according to claim 1, wherein 0.1 to 30% of brewed vinegar is further mixed with the seasoning liquid. 5. A processed plum product manufactured by the method according to claim 1. Description: 6. A processed ume product obtained by sterilizing the processed ume product according to claim 5 and filling the container.