JPS5944015B2 - Quick pickling method for cherry leaves - Google Patents

Description

[Detailed description of the invention] The present invention relates to a quick pickling method for cherry leaves.

Traditionally, pickled cherry leaves have been prized for their unique flavor and aroma, and have been used in confectionery and edible cooking. There has been a demand for a product that exhibits a uniform and clear yellow color or raw rubber color and retains its flavor and aroma.

By the way, in the past, fresh cherry leaves were processed by immersing and storing them in a bittern salt aqueous solution with a specific gravity of 16 degrees Baume, but in recent years it has become difficult to obtain this bittern salt and it has become difficult to implement this processing method, so an alternative method has been developed. This processing method has come to be used.

This new processing method involves immersing fresh cherry leaves in a saline solution with a specific gravity of 16 degrees Baume (high salt pickling) for 2 to 3 months, followed by saline solution with a specific gravity of 10 degrees Baume or less (low salt pickling). After soaking in water for 2 days, further soaking in a saline solution with a specific gravity of Baume 16 degrees (medium salt solution) for 10 to 13 days, again in low salt solution for 2 days, then medium salt solution for 10 to 13 days, and then for 2 days. After repeating low salt pickling and medium salt pickling for 10 to 13 days several times, and finally high salt pickling, a processed product of pickled cherry leaves was obtained.

However, this processing method requires a significantly long period of time, 5 to 6 months, from the first high-salt pickling to the last high-salt pickling, and the resulting processed product often has both the front and back sides of the leaves. It exhibited a non-uniform and indistinct white-brown color, and had the disadvantage of producing inappropriate quality.

Furthermore, this uneven and indistinct whitish-brown coloring can be changed by immersing the processed product in boiling water for 1 to 2 minutes.
Although this heat treatment can improve the color or the coloration to the color of raw rubber, this heat treatment causes a significant deterioration in quality, causing the flavor and aroma of the cherry leaves to disappear.

On the other hand, processed products with the original flavor and aroma of cherry blossom leaves can be obtained by repeating low-salt pickling and high-salt pickling for 5 to 6 months. To,
Abnormal growth of microorganisms often occurs, resulting in an extreme drop in quality.

As mentioned above, conventional processing methods do not impair the unique flavor and aroma of cherry leaves, and produce a uniform and clear appearance.
There is no simple processing method for processing the product to color or raw rubber color, and even if it takes a long processing time, the product will be uneven, exhibit an indistinct whitish-brown color, and significantly reduce the product value, and furthermore, it will not be used. This resulted in a product that could not be processed, resulting in a significant economic disadvantage for processors.

As a result of intensive research on a method for improving the various drawbacks mentioned above and obtaining a good pickled product from cherry blossom leaves, the inventors of the present invention discovered that first, raw cherry leaves were placed in an airtight container in water or a salt aqueous solution. By immersing the product in an aqueous medium under reduced pressure, and further immersing it in an aqueous medium as necessary, the product does not develop the whitish-brown coloration that was a drawback of conventional products, and has a good flavor and flavor.
I learned that it is possible to obtain a processed cherry leaf product that has a good aroma and exhibits a uniform and clear yellow color or raw rubber color in a short period of time, and in particular, the aqueous medium is an aqueous solution with a specific gravity of Baume 8 to 16 degrees. It has also been found that by carrying out the process under conditions where the pH is neutral to acidic, an extremely good processed product with better flavor and aroma and which does not spoil can be obtained.

Furthermore, when the aqueous medium is water or a Baume temperature of 8 degrees Celsius or lower, I learned that by soaking it in an aqueous medium at a Baume temperature of 16 degrees Celsius after depressurizing, it is possible to obtain processed cherry leaves of the same quality (patent application). (Sho 54-90975).

As a result of further research, we found that unsuitable salting of cherry leaves that do not exhibit a uniform and clear color or raw rubber color obtained by soaking fresh cherry leaves in an aqueous medium consisting of an aqueous solution of non-toxic salts is a treated product. Similarly, commercially available salt pickling involves reducing the pressure of the processed product in an aqueous medium, which is an aqueous solution of common salt, in an airtight container.
Next, by soaking this in an aqueous medium, which is an aqueous solution of common salt, the drawbacks of the conventional method are similarly improved, the flavor and aroma are retained well, and a uniform and clear yellow color or raw rubber color can be obtained in a short period of time. I learned that it is possible to obtain a processed product of cherry leaves that exhibits the following properties.

In particular, by using an aqueous medium having a specific gravity of 12 degrees Baumé or higher, a cherry leaf processed product with a remarkable preservative effect was obtained.

The present invention was completed based on the above knowledge, and the salting of cherry leaves is characterized by reducing the pressure of the processed product in an aqueous medium, which is a saline solution, and then soaking it in the aqueous medium. Quick pickling of cherry leaves, which exhibits nine colors or the color of raw rubber, is a processing method.

First, in carrying out the present invention, it is convenient to bind approximately 50 to 100 fresh cherry leaves to form a bundle (approximately 60 to 70 g).

Moreover, these cherry leaves may be used in an appropriate amount.

After the cherry leaves are thoroughly washed with water, they are placed in a container made of, for example, synthetic resin, metal, or natural, and an aqueous medium consisting of an aqueous solution of a non-toxic salt is poured into the container.

When injecting the aqueous medium, it is sufficient that the amount is sufficient to submerge the fresh cherry leaves used sufficiently below the liquid level, and at this time, use the inner lid as appropriate to allow the fresh cherry leaves to be immersed more effectively. Salting can be done by obtaining a treated product.

Further, it is preferable to use a salt concentration of the aqueous medium with a specific gravity of 12 degrees Baumé or higher, so that the resulting salt-treated cherry leaves will not rot for at least 5 months or more.

Further, as the aqueous medium used, an aqueous solution of a non-toxic salt having a Baume specific gravity of 8 degrees or higher may be used, preferably an aqueous solution of a non-toxic salt having a Baume rating of 12 or higher, which has a preservative effect. As the non-toxic salt, common salt is preferably used, and other common salts containing calcium chloride, potassium chloride, sodium sulfate, and sodium phosphate may also be used.

More preferably, various additives can be used in this aqueous medium for pH adjustment.

This additive may be any additive as long as it maintains the pH of the aqueous medium in the acidic range, and for example, those that can be adjusted to about pH 5 with citric acid, ascorbic acid, alum, etc. are used.

Furthermore, by adjusting in this manner, the color tone of the target workpiece can be made clearer, and it can be completed in a shorter period of time.

Moreover, as the processed product for this pickled cherry blossom leaf, a commercially available product obtained in the same manner may be used.

Next, this aqueous medium is poured into an airtight container, and the processed product is immersed in the salted cherry leaves, and then immersed under reduced pressure in the aqueous medium. Any airtight container that is large enough to add enough ingredients is sufficient. For example, add a bunch of 50 fresh cherry leaves and 1 of these
When using 000 bundles, use about 5001 aqueous medium and use an airtight container made of iron or stainless steel with a volume of about 11l10 Each container containing 200 bundles may be placed in an airtight container.

Next, when depressurizing the cherry leaves, it is sufficient to reduce the pressure on the material to be treated. The decompression conditions are influenced by the decompression time, but
For example, it may be carried out at 700 mmHg or more for 1 minute or more, and preferably for about 2 minutes at 750 mmHg in the case of the above-mentioned airtight container. (Exhaust speed 8031/
minutes) is fine.

Furthermore, this is then immersed in an aqueous medium consisting of a non-toxic salt aqueous solution, which may be the same as mentioned above, preferably an aqueous medium of about 12 to 16 degrees Baumé, particularly preferably about 7 liters of Baumé and 6 degrees Celsius. It is a moderately aqueous medium.

Also, after this pickling, the liquid becomes acidic with a pH of about 3, but there is no need to neutralize it (to about pH 7) because the acidification at this time has the effect of preventing spoilage during pickling. be.

In this way, when the aqueous medium has a Baume temperature of about 7l2 to 16 degrees, extremely good products can be obtained, but if the aqueous medium used is a Baume 8°C or lower, then the treated product must be further treated before it spoils. A similar aqueous medium of about 7l 6 degrees,
More preferably, it is sufficient to immerse the material in a similar aqueous medium having a pH of about 3 and a temperature of about 6 degrees Celsius. The processed pickled cherry leaves are
By continuously processing fresh cherry leaves, the leaves do not lose their flavor and aroma, and the front and back of the leaves do not develop an uneven, unclear white-brown color, but instead exhibit a clear yellow color or raw rubber color. Moreover, the cherry leaves were of good quality and did not rot, and various edible cherry leaves were obtained in a short period of time.

The present invention will be specifically described below with reference to examples, but
The present invention is not limited thereby.

Example 1 Fifty fresh cherry leaves were tied together at the petiole and made into a bundle (approximately 60 to 7
0g), and put these 100 bundles in a synthetic resin container (20k
g volume), then Baume 8 degrees, 12 degrees, 16 degrees, 2 degrees
Each saline solution with a specific gravity of 3 degrees was injected.

Furthermore, a natural inner lid and a wooden square were submerged under the liquid surface and soaked for 5 days, 20 days, and 35 days, respectively, to obtain treated cherry leaves.

After that, place the above-mentioned salt pickling together with the synthetic resin container containing the treated material in an airtight iron container (110 x 75 x 80 cm).
The pressure was reduced by suction using a vacuum pump (manufactured by Shinko Seiki Co., Ltd., model 5R-800, pumping speed 803 l/min) (750 mmH
g, 2 minutes).

Furthermore, these were each immersed in an aqueous medium consisting of a saline solution.

As a result, those obtained after 5 days of immersion are shown in Table 1, and those obtained after 20 days of immersion are shown in Table 3.
The results obtained after day immersion are as shown in Table 3.

Furthermore, in place of each of the above saline solutions, a saline solution that had been adjusted to pH 5 by adding alum was used, and the same procedure was carried out, resulting in the results shown in Tables 4, 5, and 6, respectively. I got it.

As shown in Tables 1 to 6 above, the reduced pressure treatment erased the white parts of the soaked fresh cherry leaves, and further soaking them in an aqueous medium consisting of a saline solution yielded a good processed product. It is something.

In addition, Tables 1 to 3 show the cases in which the medium used was pH 7, and Tables 4 to 6 show the cases in which the medium used was pH 5. A processed product was obtained.

Additional related patent No. 1193017 (Special Publication No. 58-22180)
The invention of Pickled Cherry Blossoms is characterized by reducing the pressure of the cherry leaves in an aqueous medium in an airtight container.The invention is a process for quickly making pickled cherry leaves that exhibits a uniform and clear color or raw rubber color. The present invention is a method for processing pickled cherry leaves,
The salting of cherry leaves is carried out in an airtight container by reducing the pressure in an aqueous medium and then immersing it in an aqueous medium.Quick pickling of cherry leaves that exhibits a uniform and clear color or the color of raw rubber is The present invention is a method of processing a product, and the present invention is an invention in which the main part of the patented invention of the original application is an essential part of the structure, and the invention has the same purpose as the patented invention. It is something to be achieved.

Claims (1)

[Scope of Claims] 1 Pickled cherry leaves are processed in an airtight container, and pickled cherry leaves are prepared by reducing the pressure in an aqueous medium such as saline solution and then soaking it in an aqueous medium such as saline solution. The processing method is used to quickly pickle cherry leaves, which are characteristically uniform and clear in color, or the color of raw rubber. 2. The processing method according to claim 1, wherein the aqueous medium is a non-toxic salt aqueous solution having a specific gravity of 12 degrees Baumé or higher. 3. The processing method according to claim 1 or 2, wherein the reduced pressure conditions are 700 mmHg or more and 1 minute or more. 4. Salting cherry leaves is a treated product obtained by immersing cherry leaves in a non-toxic salt aqueous solution having a specific gravity of 12 degrees Baumé or higher.Claim 1, 2 or 3 of the claims
Processing method described in section.