JPH11137170A - Production of processed fruit - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed fruit eatable by any person and widely utilizable as a food material. SOLUTION: A processed fruit and a vinegar containing a fruit extract are produced by immersing a fruit in a vinegar for a prescribed period and separating the fruit from the vinegar.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing vinegar containing processed fruit and fruit extract by pickling fruits such as plum, small plum and apricot in vinegar.

[0002]

2. Description of the Related Art Conventionally, fruits such as plum, small plum, and apricot are
Since the fruit itself rots quickly, it is salted to make plum dried, soaked in shochu to make plum wine, apricot wine, or put into sugar and processed into juice, etc., and is preserved and eaten to prevent rot.

[0003]

However, those immersed in salt, such as dried plum, cannot be eaten by people with hypertension and restricted in salt content. In addition, it is difficult for people who have sugars to control the sugar content, such as diabetic patients, to eat sugar. In addition, sake made with plum wine etc.
People who are restricted in calories or who cannot drink alcohol cannot eat.

[0004] Thus, processed fruits obtained by conventional preservation methods cannot be used as foods, despite the fact that these nutritious fruits are necessary for those who are restricted in calories and salts. There is a problem.

[0005] In addition, since fruits produced by conventional storage methods contain sugar, salt, and sake, cooking methods are limited, the range of use as foods is narrow, and nutritious foods are eaten sufficiently. I couldn't say.

[0006] The present invention has been made in view of such circumstances, and an object of the present invention is to provide a processed fruit that can be eaten by anyone and can be widely used as a food material.

[0007]

Means for Solving the Problems In order to achieve the above object, the present invention is characterized in that a fruit is soaked in vinegar for a predetermined period, and then the fruit and vinegar are separated to obtain a vinegar containing a processed fruit and a fruit extract. And a method for producing a processed fruit.

That is, the present inventors came up with a surprising combination of both plum and vinegar, which is sour and surprising. If the plum is immersed in vinegar, the ume can be stored for a long period of time. The ume, which has a sweetness and is separated from the vinegar and then vinegar-free, has a soft, peculiar scent, can be eaten as it is, and can be widely used as a food ingredient for jams and dishes. Processed plums soaked in vinegar can be made without salt or sugar, so people with limited salt and sugar can eat it.
In addition, they have found that they can be widely used as ingredients because they have a simple taste.

[0009] Vinegar, which is separated from plums by pickling plums, has an ume extract, has a mild sweetness, has a unique flavor containing plum extract, and is highly useful as a seasoning. I also found something.

In addition, if apricots are pickled in vinegar in addition to plums and small plums, they can be preserved without using salt or sugar, and the apricots obtained by pickling do not use salt or sugar. I found that even those who need less sugar can eat deliciously.

[0011] Furthermore, if sugar is added to vinegar and pickled, it is not suitable for those who refrain from sugar content, but because it adds sweetness, it can be used as a cooking ingredient and can be eaten as it is. It has been found that the vinegar pickled with sugar in this case can be used as a seasoning or beverage.

[0012]

Embodiments of the present invention will be described below. In the method for producing a processed fruit of the present invention, as described above, the fruit is immersed in vinegar to produce vinegar containing the processed fruit and the fruit extract. This manufacturing process is shown in FIG.

As fruits that can be used in the present invention, plum, small plum, apricot and the like can be used. Experiments revealed that the pulp itself was not suitable for pickling. It is preferable to use a slightly ripe fruit than an immature fruit.

Next, the step of soaking in vinegar will be described. First,
After washing the fruits well with water, drain them.

Next, if necessary, a hot water treatment is performed. For example, after putting into hot water of 75 to 80 ° C. for about 1 minute, and small grains such as small plum for about 30 seconds, drain the water. This warm water treatment speeds up the pickling when immersed in vinegar, which is effective when you want to eat quickly. Long-term storage is possible for about two years.

Next, the operation for pickling the fruit in vinegar is started. The vinegar is not particularly limited as long as it is vinegar, but rice vinegar can provide the most preferable result. In the method for producing a processed fruit of the present invention, it is preferable from the viewpoint of food safety to use only a natural material such as fruit and rice vinegar.

As a container to be immersed, a sealable glass bottle disinfected with boiling water is preferable. Fill the jar with the fruit and add the vinegar until the berry is completely soaked in the jar. The specific mixing ratio of fruit and vinegar is 0.8-
It is about 0.9 liter. When sugar is mixed, about 0.2 to 1 kg of sugar is added to 1 kg of fruit, and vinegar is added until the whole fruit is soaked. When sugar is added, the amount of vinegar is reduced by that amount, and usually 0.5 to 0.
It is about 8 liters. Although there is no particular limitation on the sugar, ordinary white sugar and granulated sugar are preferred, and carrot and ice sugar are not preferred because they damage the surface of the fruit.

After the bottle is covered and sealed, it is stored in a cool and dark place. The immersion period is not particularly limited, but is usually 6 months or longer. It was possible to pickle for more than two years, and the vinegar after actually pickling plums in rice vinegar alone for three years was so strange that it could be drunk as it was. The fruits that have been treated with warm water
It soaks quickly and can be eaten usually in a period of 2-4 months. In the case of Koume, it will be possible to eat in 2-3 months. In addition, when pickled in vinegar alone, the size of the plum does not change, but when sugar is added, it first shrinks and rises, but sinks in 2-3 months and gradually returns to its original shape and becomes soft , Vinegar and fruit will become slightly brown.

After the fruit is soaked in vinegar for a predetermined period, the vinegar is extracted from the soaked bottle to separate the fruit and vinegar. As shown in FIG. 1, the product obtained by the method of the present invention is a processed fruit F1 when immersed only in vinegar and a vinegar V1 containing a fruit extract obtained by immersing it.
And a processed fruit F2 when sugar is added and pickled, and a vinegar V2 containing a sugar content and a fruit extract obtained by pickling it.

The processed fruit F1 pickled in vinegar alone can be used as a foodstuff as it is, but vinegar removal can be used for a wider range of purposes. The vinegar can be easily removed by immersing the fruit soaked in vinegar in water for 2 to 3 hours and changing the water 2 to 3 times during that time. Vinegar removal can be performed in a shorter time when treated with warm water than when immersed in water.

Processed fruit F pickled only in vinegar and vinegar-free
No. 1 is soft in fruit and does not contain seasonings such as salt and sugar, so it can be eaten as it is, and since it is not seasoned, it can be used as an ingredient in various dishes. For example, there are uses such as boiled together with sweet potato, pickled in miso and pickled in miso, dipped in dashi soy sauce, and filtered plums to make a sauce. In particular, it is possible to provide foodstuffs that are recommended for those who are restricted in salt and sugar.

In addition, the vinegar V1 in which the fruits are pickled has a fruit extract added to the vinegar, sourness is rounded, unique sweetness is obtained, and it is easy to eat. It can be used as a seasoning as it is like normal vinegar. For example, it can be used for dressing by combining other condiments such as soy sauce and oil, for dressing with ume miso flavor in combination with miso, or for removing the smell of fish such as sardine and mackerel.
It can also be used for pickling vegetables.

On the other hand, processed fruit F soaked in vinegar using sugar
Since No. 2 contains sugar, it is preferable to use it as a food as it is depending on the amount of sugar. For example, if the sugar content is low, it can be used as a sauce or stewed dish.
It is also widely used as a foodstuff, such as pickling in miso or making plums boiled in tsukudani style. If the sugar content is high, it can be eaten as a snack or processed into jam.

The vinegar V2 immersed in sugar has a unique flavor due to the addition of fruit extract to vinegar containing sugar.
If the sugar content is high, it can be used as a juice as it is or by adding water or carbonated water, and if the sugar content is low, it can be used as a seasoning as it is, similar to the vinegar V1 containing no sugar.

The method for producing a processed fruit of the present invention can produce a vinegar containing a processed fruit and a fruit extract which has a wide variety of uses as a foodstuff by a simple method using fruits and vinegar and, if necessary, sugar as raw materials.

Until now, for example, plums have been used only for limited uses such as dried plums, juices and plum wine. However, in the present invention, it is possible to produce processed plums having a wide variety of uses as foodstuffs. It will be a good news for plum growers because it will be used effectively and provide a new method of preserving plums.

It is also good news for those who need to refrain from salt and sugar that they can eat as many nutritious plums, small plums and apricots without worrying about salt and sugar.

[0028]

EXAMPLES Examples of the method for producing a processed fruit of the present invention will be described below.

Example 1 This example shows an example in which ume is pickled with vinegar to which no sugar is added.

The pears of the mouth of the ripe plums were picked up with a bamboo skewer and washed one by one, and then drained.

In a 1.5-liter glass bottle disinfected with boiling water, about 0.85 kg of ume was filled in a full glass bottle, and about 0.7 liter of rice vinegar was added so that the ume was completely immersed. After sealing with a lid, it was placed in a cool dark place.

After storage for half a year, the vinegar was taken out of the vinegar, immersed in water and changed three times to remove vinegar. This plum had a slightly brown color, and the taste was similar to the taste of dried plums without the salt of the dried plums, but those pickled in vinegar were softer and easier to eat. Plums pickled for one to two years become less sour and mellow as the pickling period increases, making them easier to eat.

Embodiment 2 This embodiment shows an example in which plums are treated with warm water and then pickled with rice vinegar to which no sugar is added. The ripe plum blossoms at the mouth of the ripe yellow plum were taken with a bamboo skewer and washed one by one, and then soaked in hot water at 80 ° C for about 1 minute to drain.

In a 1.5 liter glass bottle disinfected with boiling water, about 0.85 kg of ume was filled in a full bottle, and about 0.7 liter of rice vinegar was added so that the ume was completely immersed. After sealing with a lid, it was placed in a cool dark place.

This plum could be eaten in 4 to 5 months. Plums can be eaten one to two months faster than without hot water treatment, so it is better to treat them with hot water if you want to eat them quickly. The taste was not different from the one without hot water treatment.

[Embodiment 3] This embodiment shows an example in which ume is pickled with vinegar to which sugar is added.

The plums of the ripe yellow plums were taken with a bamboo skewer, washed one by one with water, and then drained.

In a 1.5 liter glass bottle disinfected with boiling water, fill the bottle with plums by about 0.85 kg and add 0.5 g of white sugar.
kg and then about 0.5 liter of rice vinegar so that all the plums could be immersed. After sealing with a lid, it was placed in a cool dark place.

After storage for 6 months, the plums were taken out of the vinegar and could be eaten as it was.

[Embodiment 4] In this embodiment, an example is shown in which small plums are immersed only in rice vinegar.

The plums of the ripe small plums were picked up with a bamboo skewer and washed one by one, and then drained.

In a 1.5 liter glass bottle sterilized with boiling water, about 0.9 kg of a small plum was filled in a full glass bottle, and about 1 liter of rice vinegar was added so that the small plum was completely immersed. After closing and sealing,
Placed in a cool, dark place.

After storage for 3 months, the vinegar was taken out of the vinegar, immersed in water and changed three times to remove vinegar. This small plum had a slightly brown color, and the taste was the same as that of the plum of Example 1.

The obtained small plum was used as a foodstuff for pickles and boiled foods, and could be eaten deliciously.

[Embodiment 5] This embodiment shows an example in which apricots are pickled in rice vinegar only.

The ripe apricot hoshi was taken with a bamboo skewer, washed one by one, and then drained.

About 1.5 kg of apricot was filled in a 1.5-liter glass bottle sterilized with boiling water, and about 0.9 liter of rice vinegar was added so that the apricot was completely immersed. After closing and sealing,
Placed in a cool, dark place.

After storage for 6 months, the apricots are taken out of the vinegar,
The vinegar was removed by soaking in water and changing the water three times.

The obtained apricot had a slightly brown color, and had a milder taste than the plum. When this apricot soaked in vinegar was used as a food ingredient, the plums were suitable for Japanese dishes, but suitable for Western dishes. In fact, they could be scrubbed and deliciously eaten as a fish meat sauce. Also, pickled vinegar could be eaten delicious as a dressing.

[0050]

According to the method for producing a processed fruit of the present invention,
A vinegar containing a processed fruit and a fruit extract having high utility value as a food material can be produced by a simple method. The resulting processed fruit is a useful food material that can be eaten without problems by those who have limited salt and sugar content if manufactured without sugar. Vinegar in which fruits are picked is useful because it contains fruit extracts and has a mild sweetness, and can be used for applications such as seasonings.

[Brief description of the drawings]

FIG. 1 is a flowchart showing steps of a method for producing a processed fruit of the present invention.

Claims (3)

[Claims] 1. A method for producing a processed fruit, comprising: pickling a fruit in vinegar for a predetermined period of time; separating the fruit and vinegar to obtain a processed fruit and vinegar containing a fruit extract. 2. The method according to claim 1, wherein the fruit is selected from plum, small plum, and apricot. 3. The method for producing a processed fruit according to claim 1, wherein the vinegar is mixed with sugar and immersed.