JPS62134060A - Production of plum-containing jelly - Google Patents

Abstract

PURPOSE:To provide a plum-containing jelly seasoned with natural taste and flavor of a plum fruit impregnated in the jelly and having beautiful natural color of a plum fruit diffused into the jelly, by using salted plum fruit as a raw material. CONSTITUTION:A salted plum fruit is desalted e.g. by exposing to running water, sterilized e.g. with an alcohol and seasoned by immersing in a reasoning liquid for about 48hr. After sterilizing and drying the seasoned plum fruit, it is put into a gelatin solution or agar solution and the solution is coagulated by spontaneous or forced cooling.

Description

[Detailed Description of the Invention] (Field of Industrial Application) The present invention relates to a method for producing jelly containing plum fruit in its entirety, which takes advantage of the natural flavor and natural color of plum fruit. The company manufactures edible jelly.

(Prior Art) Jelly containing mandarin oranges has been known as a food containing fruit in jelly. This is a solidified solution of canned chives.

(Problem that Isuzu 1 tries to solve) Because the mandarin orange jelly uses canned mandarin oranges,
Most of the mandarin orange extract has leached into the canned syrup, and there is almost no extract remaining in the fruit. Also, mandarin fruit has poor parentage, so canned mandarin oranges cannot be used in gelatin solution or agar. Even when added to a solution, the extract hardly diffuses into the gelatin solution.For this reason, mandarin orange jelly would be bland if the jelly itself was not flavored.Therefore, traditionally, the jelly itself was seasoned with a specific flavor. However, this method makes it difficult to bring out the natural flavor of the fruit, and the use of artificial flavoring agents poses problems in terms of quality.

(Means for Solving the Problems) The purpose of the present invention is to provide jelly without seasoning.
The natural flavor of the plum fruit permeates into the jelly, giving it flavor, and the natural color of the plum fruit diffuses into the jelly, resulting in a beautiful colored jelly. The JJ'a method desalinates salted plum fruit, sterilizes the plum fruit, soaks the sterilized plum fruit in a seasoning liquid to season it, and sterilizes the seasoned plum fruit 1. After drying, it is placed in a gelatin solution or agar solution 2, and these solutions are allowed to cool naturally or forced to solidify.

(Example) +1 used in the present invention! For example, the plums that are sold as pickled plums are usually used. For this 1pA bond, the plums may be uncolored plums or may be colored with perilla leaves.

For example, desalinating plums is done by exposing them to running water.

After desalination, the plum fruit is sterilized using, for example, alcohol.

For example, use 6% salt as a seasoning liquid to pickle sterilized plum fruit.
, apple cider vinegar 24%, chemical seasonings, citric liquor, linchoic acid,
Dextrin total 4.2%, apple juice 2%, honey density 0.8
% and 1% water T8 liquid containing 1% alcohol. Sterilized plums are soaked in this seasoning solution for about 48 hours. In this case, dequinutrin gives the plum fruit a glossy appearance.

The seasoned plum fruit is sterilized and dried before use. The purpose of sterilization and drying is primarily to dry the seasoning liquid adhering to the surface of the plum fruit, and to sterilize yeast bacteria adhering to the surface of the plum fruit to prevent fermentation.

Drying is done by blowing hot air at about 80 degrees Celsius for about 10 minutes on the plum fruit.In this way, the surface of the plum fruit is dried,
The yeast is completely killed, and the flavor of the plum fruit remains intact.

Put the sterilized and dried plum fruit into a gelatin solution or agar solution. In this case, the gelatin solution or agar solution should be 1F rot-proof.
Therefore, it is a good idea to add a small amount of sugar.

Divide the gelatin solution or agar solution into small cups or place it in a large ice cube tray, and add the plums to them. The amount of gelatin solution or agar solution is desirably about 80 to 100 cc per plum fruit. If there is a large amount of gelatin solution or agar solution, the number of plum fruits should be increased accordingly.

Thereafter, the gelatin solution or agar solution is naturally or forcedly cooled to solidify the solution.

This yields jelly containing plum fruit. The flavor of plum fruit and seasonings in the jelly permeate throughout the jelly in about 48 hours.

The plum fruit jelly thus obtained is packaged, for example, in a vacuum pack or other hygienic and preservative packaging means.

(Effect of the invention) The manufacturing method of the present invention has the following effects.

(1) t! ! Since the plum fruit is put into a gelatin solution or an agar solution, the natural extract of the plum fruit permeates throughout the jelly, resulting in a plum fruit-containing jelly having the natural flavor of plums.

(2) Since the plum fruit is seasoned and used, the taste of the seasoning liquid also penetrates into the jelly, and this combines with the natural flavor of the plum fruit to create a mellow-tasting plum fruit jelly. (3) Uncolored plums If you use plum fruit colored with perilla leaves, the pale red color of the perilla leaves will diffuse into the jelly, creating a beautiful natural color. You can get jelly containing plum fruit.

(4) There is almost no need to season the gelatin or agar solution because the natural taste of the plum fruit and the taste of the seasoning liquid flavored with the plum fruit permeate into the gelatin solution or agar solution. The natural flavor is brought to life.

By the way, if you season a gelatin solution or agar solution, those flavors will alter or dilute the natural flavor of the plum fruit, resulting in a poor taste.

(5) It is hygienic because the plum fruit is sterilized before use.

[Brief explanation of drawings]

FIG. 1 is an explanatory diagram of the method for producing Kihatsu January, and FIG. 2 is an explanatory diagram showing an example of Umeiri Susu January produced by the manufacturing method of the present invention. ■ is plum fruit. 2 is gelatin solution or agar solution

Claims (1)

[Claims] Desalt the salted plum fruit, sterilize the desalted plum fruit,
Plum filling is made by soaking sterilized plum fruit in a seasoning solution and seasoning it, then sterilizing and drying the seasoned plum fruit, then putting it in a gelatin solution or agar solution, and solidifying this solution by natural or forced cooling. How to make jelly.