JPS58146235A - Preservable food such as pickled ume or seasoned ume, garlic, etc. and its preparation - Google Patents

Abstract

PURPOSE:To improve the preservability of pickled UME (Japanese plum) having low salt content, etc., by coating the surface of the UME with jelly. CONSTITUTION:A pickled UME having a salinity of e.g. about 22 deg. is desalted to a salinity of about 15-17 deg. to obtain low-salt pickled UME 1. Several low-salt pickled UMEs are put into a container 2 having the form suitable for vacuum packaging. Jelly 3 perfectly sterilized e.g. by heat-treatment, is poured into the container 2, and the pickled UMEs are completely enclosed and fixed by the jelly 3.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to preserved foods such as low-chlorinated pickled plums 7 or seasoned plums and garlic, and a method for producing the same.

When it comes to umeboshi or umezuke, it is preferable to use low-sodium processed foods from the perspective of health management.In recent years, processed foods such as root vegetables and fruits that contain large amounts of various vitamins, such as garlic and lemon, have also become popular. It has come to be consumed in large quantities.

However, for example, low-salt umeboshi, garlic, lemon, etc. that have been processed with low salt content and moderately flavored foods, etc., have a longer shelf life compared to traditional high-salt umeboshi, etc., and are naturally sterilized or processed. It was susceptible to spoilage bacteria and was susceptible to deterioration over time. Complete vacuum packaging may be considered as a means to solve this kind of drawback, but in order to achieve a perfect vacuum state, the packaging method requires large-scale equipment and a large amount of expense, and it is difficult for consumers to use it. However, since it requires time and effort to release the vacuum, Sarak is unsuitable for vacuum packing of thick and irregularly shaped mushrooms such as plums and garlic, which is not healthy and requires a simple and efficient technique. The development was long overdue.

The present invention was devised in view of this situation, and the effects of the present invention will be described below based on the drawings.

In Fig. 1, 1 is a pickled plum with a low salt content, which is stored in a vacuum-packed container 2.The container 2 is filled with jelly 3 such as agar jelly, and when taken out at the table. The area around one pickled plum is coated with ZeIJ-ff. This is a lid for a 4-piece vacuum bank-shaped container.

In addition to the umeboshi 1, as shown in Figure 2, the seasoning process may also be 1.7'r garlic 5. Although not shown in the figure, the ume after removing the ume juice, or the lemon. For example, it is possible to use anything that can be used as a food or processed fruit.

Next, an example of the manufacturing method will be explained using Umeboshi 1 as an example.
Use low-salt umeboshi with a temperature of ~17°.

Next, several (3) pieces of these pickled plums are stored in a 1″ff vacuum pack-like container 2. Next, they are completely sterilized by heat treatment or other means.
The +'lk jelly 3 is put into a container, and the entire area around the pickled plums 1 is filled with jelly IJ-3F and immobilized. It is completed by covering the Vr after the fan. The consumer removes the lid 4, takes out the pickled plums 1 with a spoon, etc., then removes the N+ jelly 3 attached around the pickled plums, and can eat the low-sodium pickled plums.

However, according to the present invention, low-salt umeboshi 11, seasoned garlic, lemon, etc. are health foods, but because they contain a little salt, they deteriorate over time and cannot be stored for long periods of time. By using sterilized jelly as a protective film, it is easy and efficient to use sterilized jelly as a protective membrane to prevent bacteria from gathering. Consumers can eat these foods or processed fruits whenever they want. It is safe because it is completely sterilized and can be easily carried out without requiring large-scale equipment or equipment. Since we use a jelly that has a perfect sealing effect, there is no change in the contents of the items such as pickled plums and garlic, so they are protected, and the vacuum-packed container provides double protection. Therefore, there is no risk of spoilage bacteria, etc., and the jelly can be easily removed from the ladle, making it easy to keep seed food on hand and enjoy it for a long time. .

[Brief explanation of the drawing]

1 and 2 show preserved foods produced by the method for producing preserved foods of the present invention, FIG. Figure U =
FIG. 2 is a sectional view of a vacuum pack-like container containing two containers. 1...Umeboshi 2...Vacuum pack-like container 6.
... Ze IJ-4 ... Lid 5 ... Garlic Fig. 1 Fig. 2

Claims (1)

[Scope of Claims] 1) Pickled plums processed with low salt or seasoned plums, garlic, etc., characterized by coating the outer periphery of them with jelly, or seasoned plums, garlic, etc. Preserved food 0 2) Store low-salt processed umeboshi 2 or seasoned plums, garlic, etc. in a vacuum-packed container, fill the vacuum-packed container with sterilized jelly, and cover. A method for producing preserved foods such as pickled plums, flavored plums, and garlic, characterized by covering them.