JPS6112264A - Production of dried plum pickles with bonito taste - Google Patents

Abstract

PURPOSE:A mixture of pulps of Japanese plum fruits, bonito or its extract and other additives is granulated and the granules are coated with films to be insolubilized such as of an alginate to give dried plum pickles which can be freely seasoned with high storability for a long period of time. CONSTITUTION:(A) Pulp of Japanese plum fruits; less than about 30%, (B) bonito meat or its extract; more than 2%, and (C) other additives such as flavors, meat, vegetables, thickeners; the rest are kneaded and formed into a desired shape, e.g., granules of 10-30mm. diameter. Then, the formed product is coated with an aqueous solution of sodium alginate of about 0.1-10% concentration, then dipped in an aqueous solution of a coagulating agent such as calcium chloride to insolubilize the alginate coating films. When needed, the product is washed with water and dried so that the water content of the insolubilized coating films reaches about 20-70% to give the objective dried plum pickle having bonito taste.

Description

[Detailed description of the invention] The present invention relates to a method for producing artificial pickled plums having a bonito flavor.

Umeboshi, a type of agricultural processed food, has been a traditional food that has been indispensable in rice meals such as rice balls and bento boxes since ancient times due to its unique flavor and texture, as well as its preservative properties. It purifies the blood, regulates the gastrointestinal tract, increases appetite,
It has been attracting particular attention because of its effects such as improving physical constitution.

However, since umeboshi has hard seeds unique to ume, the seeds must be removed before eating, and in the recent diversified and sophisticated diet, the flavor is too monotonous or the acidity is too strong. (It has drawbacks such as being too salty, so young women and children in particular tend to avoid it.)

Under these circumstances, we developed an artificial product that has the flavor and appearance of umeboshi, does not require the hassle of removing the seeds before eating, is low in acidity and salt, can be seasoned freely, and can be stored stably for a long time. The development of umeboshi products was strongly requested.

Conventionally, the method for producing artificial umeboshi was
, No. 27063, Tokukai Sho! ! No.-3222, Japanese Patent Application Publication No. 1973
Methods such as No.-339g are known, but none of these methods yields an artificial umeboshi product that satisfies all of the above conditions.

Therefore, the present inventors have determined that the above-mentioned conditions should be satisfied.
As a result of various researches, we have previously invented a method for producing artificial umeboshi (Japanese Patent Application No. 7303Y, 1977).In addition, in this method,
The inventors learned that by using a combination of plum meat and salmon meat or their extracts, it is possible to obtain artificial pickled plums that have a very delicious bonito flavor that harmonizes the plum and bonito flavors, and have thus completed the present invention. It is.

That is, the present invention provides plum meat and salmon meat or their extracts, or seasonings, meats, eggs, vegetables, food additives,
A thickening agent and one or more selected from among others are added and molded to form a molded body of an appropriate size and shape, and this molded body is mixed with an alginate aqueous solution, a carrageenan solution, a pectin solution, or farcellan. A method for producing artificial umeboshi with a bonito flavor characterized by coating the solution with a solution F, then bringing it into contact with a coagulant solution to form an insolubilized film, washing with water or drying without washing with water, the method comprising: The aim is to create a product that has the flavor and appearance of umeboshi and the flavor of bonito, and is extremely delicious with a harmonious combination of umeboshi flavor and bonito flavor, and does not require the hassle of removing the seeds before eating.
In addition, the artificial umeboshi with bonito flavor that can be used in the present invention can be freely seasoned with less acidity and salt, can be stored stably for a long time, and can be used widely in rice ball cores, lunch boxes, and other uses. As the meat, those obtained by enucleating pickled plums, pickled plums, plum juice lees, etc., or freeze-dried powder of plum flesh, plum flesh extract, etc. can be used.The amount of plum meat used is as follows: (Preferably, in relation to the bonito flavor, the amount should be 30% or less of the total amount,
In particular, 20% from the to section is suitable. In addition, in this specification, all terms are weight % except for the case of the degree of esterification described later.

For the purpose of imparting a bonito flavor to this plum meat, salmon meat, dried bonito flakes, salmon meat extract, dried bonito extract, and others can be used as appropriate. The amount of salmon meat or its extract to be used should be enough to bring out the flavor of bonito (from the perspective of the plum flavor, it is preferably 2% or more, especially 3 to 20% of the total amount). is preferable.

This mixture of plum meat and salmon meat or its extract is seasoned,
One or more selected from seasonings, meats, eggs, vegetables, food additives, thickeners, and others for the purpose of adjusting acidity and saltiness, coloring, improving processing suitability, and diversifying products. More than that can be added and mixed. As seasonings, for example, sodium glutamate, sake, mirin, vinegar, sugar, soy sauce, and others may be added as appropriate. As the meat, for example, fish meat other than salmon meat, livestock meat, or poultry meat may be cooked and cut into small pieces and added as necessary. As eggs, for example, cooked fish eggs or chicken eggs may be added as necessary. As the vegetables, for example, raw vegetables, pickled vegetables, and other small pieces may be added as necessary.

As food additives, for example, natural color chips, synthetic colorants, alcohol, and others may be added as necessary. Examples of thickeners include xanthan gum, locust pea gum,
Add gum arabic and others as needed. In addition, dietary fiber, such as apple pulp, can be added as a filler, if necessary.

Incidentally, plum meat and salmon meat or their extracts are mixed and stirred with the above-mentioned raw materials using a suitable device such as a food mixer, a vacuum kneader, etc. to obtain a plum meat-containing mixture having a bonito flavor.

Next, the plum meat-containing mixture having a bonito flavor prepared as described above is molded into a molded article of an appropriate size and shape. For this purpose, an appropriate molding means can be used. For example, a method of continuously extruding a mixture containing plum meat with a bonito flavor using a molding machine for confectionery ingredients and cutting it into a certain length, Examples include a method of filling flavored plum meat with a mixture and molding it, but any other method that can form a molded object may be used.And, in this case, the size of the molded object. The shape of the molded product can be selected as appropriate, but it is preferable to use a granular shape such as a sphere, an oval, a rugby ball, or a cylinder. Taking into consideration the formation of an insolubilized film and shrinkage during drying, in the case of granules, the diameter is preferably about lO~30 nm, especially l! ~, 2.0m
If it is m, then you can get one that is close to the size of a real umeboshi. However, this is an example of a preferable size and shape of the molded body, and the size and shape of the molded body are not limited thereto.

The molded body thus obtained is then coated with an alginate bath solution, a carrageenan solution, a pectin solution, or a farcellan solution.

As the water bathable salt of alginic acid, alkali metal salts, ammonium salts, etc. of alginic acid can be used.
Preferably, sodium alginate is used. The concentration of the alginate aqueous solution varies, preferably about /~70% (1 For example, in the case of sodium alginate, it is recommended to use a water bath solution of 0.s~3-s%, preferably /', 0-2.0%). .

As the carrageenan, kappa carrageenan (hereinafter referred to as carrageenan) and iota carrageenan can be used, but carrageenan is preferably used. The concentration is preferably about 01S-t%. Furthermore, when carrageenan is used, locust bean gum can be used in combination as necessary to strengthen the coating.

As pectin, it gels with alkaline earth metal ions such as calcium ions and magnesium ions, and has a high degree of esterification! So-called low methoxyl pectin having θ% or less can be preferably used. The concentration of pectin bath solution is 0.1-
About 10%, especially /, 0 to . A value of about 5' is preferable.

As furceleran, it gels with calcium salts and potassium salts. So-called milk gel type products can be suitably used. The concentration of F,-Celeran solution is 0,
It is preferably about 6-/D%, especially about 0 to j%.

Examples of methods for covering the molded body with these coating materials include, for example, immersing the molded body in a solution of the coating material, and applying a coating material to the molded body. Any means may be used as long as it can coat the molded body.

Next, the molded body coated with the coating material is brought into contact with a coagulant bath solution to form an insolubilized film. Salt solution of divalent or higher valent metals excluding magnesium and mercury as a chemical bath solution 1 For example, calcium chloride, calcium acetate, calcium pantothenate,
Calcium lactate, calcium propionate, aluminum sulfate, barium chloride, zinc sulfate, iron chloride, and other salt solutions can be used, with calcium chloride water bath solutions being particularly preferred.

The time required to form an insolubilized film can be shortened by increasing the concentration of these metal salt solutions to some extent, but considering the necessity of washing with water to remove excess salt solution, it is necessary to use a metal salt solution with a concentration of about 2%. Good concentration 0 Further, as a coagulant solution when coating with a carrageenan bath solution, a potassium salt aqueous solution or a calcium salt bath solution can be used, and a potassium chloride bath solution and a calcium chloride bath solution are particularly preferred.

The concentration is about 1 to 2%, more preferably about / -s % in the case of potassium chloride bath solution, and about 4t to 7% in the case of calcium chloride bath solution. As the coagulant solution in the case of applying, an aqueous calcium salt solution can be used, and an aqueous calcium chloride solution is particularly preferred. In that case, the concentration is preferably about 2%.

In addition, potassium salt bath solution or calcium salt aqueous solution is used as the coagulant solution when coating with Farseleran solution. ``, especially potassium chloride aqueous solution,
An aqueous calcium chloride solution is preferred. The # degree is preferably about /-J- in the case of a potassium chloride water bath, and about 2 in the case of a calcium chloride bath.

A method for bringing these coagulant solutions into contact with the coated molded article is, for example, a method of spraying the coagulant solution onto the coated molded article.

Examples include a method of directly immersing the coated molded body in the coagulation solution A11, but in short, any method that allows sufficient contact between the molded body coated with the coating material and the coagulant solution can be used. If so, by any means, it is possible to stably obtain a molded product (hereinafter referred to as a film-insolubilized molded product) having an insolubilized film of uniform size in large quantities.

The film-insolubilized molded product thus unprepared is washed with water to remove excess coagulant bath liquid, if necessary, to obtain a film-insolubilized molded product of uniform size.

Next, the film-insolubilized molded product thus prepared is dried as it is or after draining.

Examples of drying methods include sun drying, hot air drying, and any other method that can reduce the moisture content of the non-bath coating. good. As for the degree of dryness,
From the viewpoint of product quality, it is preferable to dry the insolubilized film so that its moisture content is 20 to 20%, and it is particularly preferable to dry it to a moisture content of about 0 to 60%. In addition, the water content of the insolubilized film is 10
s'c, which can be determined by the weight change after heating for 3 hours.

By drying as described above, artificial umeboshi with a bonito flavor can be obtained, but the artificial umeboshi that retains this bonito flavor must not be excessively dry or moist (in order to retain it,
It is preferable to store it in a package of an appropriate type and shape. Furthermore, when the package is housed, it may be sealed in a vacuum state or under an inert gas.

The artificial umeboshi with bonito flavor produced according to the present invention has the flavor and appearance of umeboshi and the bonito flavor, and is very delicious with a harmonious combination of umeboshi flavor and bonito flavor.Moreover, since there are no seeds, it is easy to eat. It is excellent in that it can be eaten whole without worrying about the seeds, and can be used as an ingredient in rice balls without removing the seeds (it is extremely easy to use).

In addition, this artificial plum pickled plum having a bonito flavor has the advantage that the sourness and salt content of plum meat can be kept to a minimum, and furthermore, it is possible to freely add seasonings, ingredients, etc. Therefore, the artificial umeboshi with bonito flavor produced by the present invention can be used in a wide range of applications, such as the core of rice balls, ingredients for sushi, side dishes for bento boxes, side dishes, and other uses, which are unimaginable for conventional umeboshi. It can also be used for other purposes.

Next, the present invention will be explained in more detail by showing Examples, but the present invention is not limited thereto.

Example 1 Raw plum meat paste 2 Ky
Ic, dried bonito flakes) <300f, mirin/Ky, perilla soo, glucose j00f, salt 3
00i! -1 Vinegar 3ooy, dietary fiber j00f, locust bean gum λooy, natural pigment 309, sodium glutamate/! Of, Mizuko, g, and l Ey are added and mixed and stirred using a food mixer.Next, the thus obtained plum meat-containing mixture having a bonito flavor is made into granules with a diameter of 6 mm using a confectionery claw-shaped machine. Form into. Sodium alginate (polymerization degree 3jO centipoise, measured with 1% water bath solution) 01. g% solution for 30 seconds to uniformly coat the periphery of the granules, then pulled up and immediately immersed in a 2% calcium chloride solution for 3 minutes to prevent the granules from adhering to each other to form an insolubilized film around the granules. Form. After pulling up this material, washing it with water, and draining it, it was subjected to a KO'QT drying process for 2 hours in a box-type hot air dryer, and the moisture content of the insolubilized film was 0 ~ 0! Artificial Umeboshi product with bonito flavor of θ%), average Ko, 69! Example 2 Plum meat paste obtained by enucleating pickled plums/1g Ky, 5ooy of dried bonito flakes, dried bonito extract/DO, and mirin go.

-10 fil of sugar, 3-oo of salt, 0 of vinegar, -3 f of dietary fiber (13 locust bean gum)
0), natural pigment 30, soy sauce/O'0, water 3,6j
9 is added, and mixed and stirred using a food mixer to obtain a bonito-flavored, stone-like plum meat-containing mixture. Next, the rice cake is extruded into granules with a diameter of lomm using an extruder for confectionery molding, heated to boC, put into a carrageenan bath solution, and passed through a wire mesh conveyor in the solution. While moving, the periphery of the granules was coated uniformly for 7 minutes, and the particles were continuously pulled up.

Furthermore, this was immersed in a 2% potassium chloride solution for S minutes,
Form an insolubilized film around the granules.

Next, this material was taken out, washed with water, drained, and then dried with gOC in a continuous band dryer for 30 minutes, resulting in a moisture content of the insolubilized film of about 0 to 3%), an average of 3%.
3,000 pieces of artificial pickled plums having a bonito flavor were obtained.

Example 3 1-sKy of plum meat obtained by enucleating plums pickled in plums, and 3 pieces of dried bonito flakes
00no, bonito extract 00iP, mirin lKno, shisogu 00no, butotsugargu 009, salt 300no, vinegar! ￥θ
ノ, dietary fiber t, 3Ky, locust bean gum, 20
09-, natural pigment 30! i! -, sodium glutamate 7
50, soy sauce/jQ, water 3. ! Add 3Ky,
Mix thoroughly using a food mixer to obtain a plum meat-containing mixture having a bonito flavor. Next, this product is molded into granules with a diameter of 'jmm using a confectionery molding machine. This was immersed in a 2% low methoxyl pectin solution for 7 minutes to uniformly coat the periphery of the granules, then pulled out, and immediately immersed in a j% calcium chloride bath solution for 5 minutes while preventing the granules from adhering to each other. An insolubilized film is formed around the granules.

This product was taken out, washed with water, drained, and then dried in a box-type hot air dryer with gOC for 7 hours. 3,00 pieces of artificial pickled plums were obtained.

Example 4 Plum meat obtained by enucleating dried plums, 2 sea urchins, 700 pieces of shaved bonito flakes,
Bonito extract 300f, mirin nori, shiso! 00ノ, glucose SOOノ, salt 3jDf, vinegar SOO? , dietary fiber 700, locust pea gum/, 5'09, natural pigment 309% sodium glutamate 730, soy sauce Jj
Add Q-no, Mizuko, and 99-maji, and mix and stir using a food mixer. Next, the thus obtained plum meat-containing mixture having a bonito flavor was extruded into granules with a diameter of -0 mm using an extruder for confectionery, and the mixture was heated to gOC. Pour it into a 2% furcelleran solution and transfer it to a wire mesh conveyor in the bath solution! The granules were agitated for a minute to uniformly coat the periphery of the particles, then continuously pulled up and poured into the next 3% potassium chloride solution. After forming an insolubilized film around the granules by passing through a potassium chloride bath solution for 5 minutes, drying was performed at 7oC for 1 hour using a box-type hot air dryer (water content of the insolubilized film was SO ~ 60%). , 3,000 artificial pickled plum products having an average of 3 points of bonito flavor were obtained.

Manual continuation supplementary book 10th day of month 1988

Claims (2)

[Claims] (1) Molded plum meat, bonito meat, or their extracts, or one or more selected from seasonings, meat, eggs, vegetables, food additives, thickeners, etc. to form a molded body of an appropriate size and shape, coat this molded body with an aqueous alginate solution, a carrageenan solution, a pectin solution, or a farcellan solution, and then bring it into contact with a coagulant solution to form an insolubilized film, A method for producing artificial pickled plums having a bonito flavor, which is characterized by washing with water or drying without washing with water. (2) The method according to claim 1, wherein the insolubilized film is dried so that its moisture content is 20 to 70% (by weight).