JPS6052776B2 - How to make candied plums - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing candied plums.

Traditionally, when making candied plums, the process is as follows.

Prepare sugar in an amount equal to 60 to 70% of the weight of the green plums, wash the green plums, and make holes all over the plums using a method such as bamboo cutting. Put a large amount of water and green plums in an enameled pot, and simmer over medium heat until it comes to a boil, then gently simmer over low heat until it becomes soft. Then let the broth cool, fill another container with water, and transfer the boiled plums to this.
Mix for about 3 minutes to remove the scum. Repeat this process three times, drain the water in a colander, and put the sugar, plums, and sugar in that order in a deep, flat-bottomed enamel pot.Finally, sprinkle the remaining sugar on top and leave it as is. Leave for half a day to a day until the sugar dissolves. Next, heat over low heat and boil until a little sugar water remains at the bottom, removing the scraps. The above steps are for making it at home, but the process is almost the same when making it industrially, so to prevent it from deforming, most of it is done by hand, and the manufacturing process requires manpower and a long time. There is a problem. In addition, conventional candied green plums have a timing problem in that there are only a few days suitable for processing green plums after they are harvested, and the production period is limited to the harvest season. Furthermore, due to this timing problem and the manufacturing problem described above, there is a problem of high cost. The object of the present invention is to provide an industrial method for producing candied plums that eliminates the above-mentioned problems. The outline of this invention is to freeze plums, thaw the frozen plums at room temperature, separate the liquid that comes out at that time, and inject the first artificial seasoning liquid whose main ingredients are sugar and water into the plums. , is a method for producing candied plums, which is characterized by cooking the plums together with a second artificial seasoning liquid containing sugar and water as main components.

In this invention, the reason why plums are frozen is to take advantage of the fact that the pulp tissue is destroyed by freezing, and the juice comes out when thawed, and also for storage.

When thawed, plum juice will come out, but in order to get enough juice out, it is best to pressurize the plums with a weight to the extent that the outer skin of the plums does not break. This produces a juice that is about 45 to 50% of the original plum weight. The plum that has released its juice is wrinkled and shriveled, but the outer skin remains intact, so if you use a needle-like object to inject the seasoning liquid into it, Almost back to normal. In addition, cooking can be done by boiling in a pot as in the conventional method, but industrially, plums injected with a seasoning liquid and a second seasoning liquid are sealed in a sealed container in a bottled or canned state. It is effective to perform cooking and sterilization at the same time in this state. The time required for heating at that time may be sufficient as long as it is sufficient for sterilization treatment. The reason is that plums are infused with seasoning liquid.
This is because it does not require the long time required for sugar to penetrate from the outside into the plums containing fruit juice, unlike the conventional method. Therefore, according to the method of the present invention, the step of making many holes in the plums can be omitted, the boiling time can be shortened, and the amount of manual work can be reduced. In addition, since the raw plums can be stored for freezing, they can be processed at any desired time throughout the year without any restrictions on processing time. Because of this, production costs are reduced. Furthermore, since the juice separated from the plums can be used separately, there is no need to include the entire purchase price of the raw plums in the production cost, making it possible to provide candied plums at a lower price. Examples of the present invention will be described below.

Harvested green plums are washed with water, drained, and stored in a freezer at about 40 degrees Celsius for quick freezing. After keeping it as it is for 1 week to 10 days, it is transferred to a -20°C room and stored. These frozen green plums are used whenever needed. Take the frozen plums out of the storage room into the atmosphere at about 25°C, put them in a tank with a hole for the liquid to flow out, place a board on top and place a weight on top to thaw, and store the liquid coming out of the plums in another container. Separate by receiving. The weight of the weight at that time is about 500k9 for 1ton of plums. This will allow enough liquid to come out in 4 to 5 days. The separated liquid is plum juice, and when enough plum juice comes out, the plums become wrinkled and shriveled. The plums from which the juice was separated were about half their original weight. Next, a first artificial seasoning liquid containing 70% water and 30% sugar is injected into each plum through a needle using a syringe-like device configured to obtain pressure by air pressure from a small compressor.

As a result, the deflated plums return to their original spherical shape. Next, the plums are placed in a bottle, and the voids are filled with 75% water.
, and is filled with a second artificial flavoring liquid heated to 70-80° C. containing 25% sugar and sealed.

Immediately place the sealed bottles into a bottling sterilization equipment,
The powder was heated to 86°C for 10-1 minutes and then taken out.

The bottled candied green plums obtained in this manner had a good flavor and were different from those produced by conventional methods in that the pulp was a little softer and the blue color had faded.

In the above embodiment, an uncolored one was described, but since the blue color fades, it can be colored in any desired color.

In the case of coloring, it can be easily colored to a desired color by mixing a natural or artificial coloring agent into the first and second artificial seasoning liquids. As described above, according to the present invention, most of the manufacturing problems, manufacturing timing problems, and production cost problems of conventional manufacturing methods are solved, and candied plums can be provided at a very low cost.

Claims (1)

[Claims] 1. Freeze plums, thaw the frozen plums at room temperature, separate the liquid that comes out at that time, inject the first artificial seasoning whose main ingredients are sugar and water into the plums, and then A method for producing candied plums, characterized by cooking them together with a second artificial seasoning mainly consisting of water and water.