JPS62195263A - Process for long-term preservation of pickled plum or such - Google Patents

Abstract

PURPOSE:To enable long-term preservation of pickled plum fruit, etc., by immersing a plum fruit or pickled plum in hot oil, heating at a specific temperature, taking out of the oil ad removing the oil from the treated plum, thereby exterminating bacteria and mold spores in the plum. CONSTITUTION:Plum fruit or pickled plum is washed with water, drained and heated at 60-100 deg.C by immersing in a hot oil. The heat-treated plum is taken out of the oil and deoiled. If the residual oil content in the plum is to be decreased, the residual oil is extracted with an organic solvent such as n-hexane.

Description

[Detailed description of the invention] (b) Industrial application field The present invention relates to a long-term preservation treatment method for pickled plums and the like.

(b) Conventional technology Traditionally, umeboshi contains ingredients that are effective for health.
On the other hand, Tawa salt is used to prevent mold from forming during storage.

(c) Problems to be Solved by the Invention Therefore, while consuming umeboshi is desirable for health, excessive intake of salt is harmful to high blood pressure, and therefore it is desired to reduce the salt content of umeboshi.

(d) Means for solving the problem In this invention, plum fruits or pickled plums are immersed in heated oil, heated to about 60°C to 100°C, and then taken out from the oil and deoiled. The present invention provides a long-term preservation treatment method for pickled plums and the like.

(E) Functions and Effects According to this invention, the temperature of about 60°C to 10°C is immersed in heated oil.
By heating to 0℃, bacteria and mold spores attached to the ume fruit or umeboshi are sterilized, and the surface of the ume fruit or umeboshi after treatment is coated with oil. Since the air is blocked, mold does not develop even in low-salt products such as umeboshi, and the product can be stored for a long time.

The moisture content of the pickled plums can also be adjusted by heating the pickled plums in heated oil to evaporate the moisture in the pickled plums.

(F) Example To explain the example of this invention in detail, first, washed plum fruits or pickled plums pickled in salt with a reduced amount of
Drain the water to remove surface moisture.

Next, a single oil such as animal oil, vegetable oil, mineral oil, or a mixture of these oils is put into a container having a capacity of about 4.5 cubic meters, and the oil is heated to a temperature of 60°C to 120°C. and use it as heating oil as a heating medium.

Next, the above-mentioned pickled plums, etc. are placed in a cooker, stirred gently, and heated to about 60°C to 100°C.

Next, pickled plums and the like are taken out of the heated oil, and while the temperature is still high, the oil is removed by filtering the oil or centrifuging it.

Umeboshi etc. that have undergone the above treatment are sterilized by heating oil to sterilize bacteria and mold spores that adhere to the surface, and the surface of the Umeboshi etc. after treatment is coated with oil and is isolated from the outside air. This prevents mold from forming and rotting in the future.

In particular, by using heating oil to heat umeboshi, etc., the surface of umeboshi, etc. is heated evenly and uniformly, and this heating is completed in a short time, so the active ingredients contained in umeboshi, etc. are destroyed. Alternatively, heat sterilization is performed without transpiration and without losing the flavor of pickled plums, etc.

Although about 1% of water is lost through transpiration during the above-mentioned treatment, the effect of water loss is negligible since pickled plums usually have a water content of 60 to 70%.

Therefore, according to the processing method of the present invention, the growth of mold and rot are prevented and long-term storage is possible without impairing the flavor of plum fruits and reduced-salt plum pickles.

In addition, the following processing method is used to actively evaporate water from plum fruits, pickled plums, etc. to produce dried products thereof.

In this treatment method, a vacuum cleaner with a closed lid and capable of internal pressure reduction is used, and pressure reduction is performed in two stages during heating with heating oil.

In other words, in the depressurization process, after immersing the pickled plums in heated oil, a mild vacuum of 10 to 2 OIl1mH9 is applied to the initial temperature of about 30°C to remove the water-soluble proteins, glycoproteins, sugars, various vitamins, and minerals in the pickled plums. etc. are fixed in the tissues of umeboshi etc. by thermal coagulation of proteins, thereby preventing the loss of taste components and nutrients.

Next, 740~. A strong vacuum of 750 mmHa is applied to dehydrate the umeboshi etc. to a moisture content of around 3 to 6% in about 60 minutes. Due to this strong vacuum, the moisture in the pickled plums quickly evaporates, and the heated oil penetrates deeply into the tissue of the pickled plums and heats the inside of the pickled plums, resulting in dehydration and drying in a short time. The flavor components and nutrients fixed in the tissues of umeboshi etc. will not be washed away due to the mild decompression and heating performed at the beginning. Following the dehydration process, the deoiling process is performed under the reduced pressure conditions described above.In this deoiling process, before placing the umeboshi etc. After the dehydration process is completed, pickled plums, etc. are stored in the bagger, and after the dehydration process is completed, the heated oil in the bagger is removed. When returning to pressure, the oil adhering to the surface of the dried umeboshi etc. is removed before it is pressed into the tissue of the umeboshi, so less oil is absorbed into the tissue. This is done immediately after processing, so
Since the temperature of the heated oil is high and the viscosity is low, oil drains easily, and therefore there is little residual oil after drying and oil removal processing.

Incidentally, if it is necessary to further reduce the residual oil content, the residual oil can also be eluted using an organic solvent such as n-hexane.

In this way, the dehydrated and oil-removed umeboshi etc. are taken out of the kutuka and become dried umeboshi that can be stored for a long time.

In addition, these dried plums are dehydrated and dried in a short time using hot oil under strong vacuum conditions, so there is no shrinkage during drying and the product is porous with good water absorption, so it can be dried in a short time. It can be rehydrated with water.

Claims (1)

[Claims] 1) Soak plum fruits or pickled plums in heated oil and heat to about 60℃.
A long-term preservation treatment method for pickled plums and the like, which is characterized by heating up to 100°C and then removing the oil from the oil.