JPS62248449A - Solid material of ume (pickled plum) flesh and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled solid material having improved preservation quality, etc., by subjecting UME to salting, drying and dipping in sodium bicarbonate hot spring water one after another, processing only the flesh into a pasty material, further drying and solidifying the paste and homogenizing the aimed product while maintaining the flavor unique to the UME. CONSTITUTION:A solid material obtained by subjecting UME to salting, drying and dipping in sodium bicarbonate hot spring water one after another, processing only the flesh having moderate salt content and flavor of the UME and containing various components, e.g. minerals of the sodium bicarbonate hot spring water, etc., and reduced violent acid taste of the UME on the other hand into a pasty material, drying and solidifying the resultant paste. EFFECT:Readily eatable with improved handleability and good crispiness.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to solid plum pulp and a method for producing the same.

[Conventional technology]

Plum fruit is rich in protein and fat, and contains mineral substances such as calcium, phosphorus, and iron that keep the blood alkaline and vitamin A.
It has high nutritional value, including SC. Furthermore, the acidity, which is mainly composed of citric acid, increases the secretion of gastric juice and other digestive enzymes, which aids in digestion and absorption.

Despite having such excellent properties as a food, ume fruit has until now been used little other than for making pickled plums, pickled plums, plum wine, etc.

This is because plums are hard to process (and their extremely sour taste, which is mainly composed of citric acid, made it difficult to use them as food).

[Problem that the invention seeks to solve]

The purpose of this invention is to overcome the above-mentioned drawbacks of plum fruit and to provide a delicious, completely new alkaline health food and a method for producing the same.

[Means for solving problems]

The first invention is to make the pulp into a paste, which has moderate salt content, the flavor of plum fruit, and contains various components such as mineral substances of baking soda hot spring water, while reducing the extremely sour component of plum fruit. It is further dried and solidified.

In the second invention, plum fruits are sequentially salted, dried, and immersed in sodium bicarbonate hot spring water, and then only the pulp is processed into a paste, which is then dried and solidified.

[Effect]

Plum fruits are salted and dried, making the flesh soft and easy to process later.

In addition, by including a drying step, the next step of permeating the baking soda hot spring water into the plum fruit can be carried out efficiently. That is, sufficient penetration of mineral substances into the sodium bicarbonate hot spring water and shortening of the immersion time are possible.

Next, since the plums are immersed in baking soda hot spring water, the mineral substances of the hot spring water can be permeated into the plums while removing salt.

The former uses baking soda hot spring water, which prevents insufficient removal of salt that occurs when washing with water and quality deterioration due to dissolution of the plum fruit skin.

In the latter case, the infiltrated mineral substances chemically bond with organic acid components (mainly citric acid, but also include nicotinic acid, malic acid, amino acids, etc.) that exhibit the extremely sour taste of the plum fruit, thereby alleviating the extremely sour taste. In addition, carbonate ions, sulfide ions, etc. in the baking soda hot spring water give plums a soft flavor.

Since the fruit pulp is made into a paste, it is extremely easy to handle it during subsequent manufacturing such as molding, drying, and seasoning as needed, making it easier to use it as a food raw material. In addition, it can be molded into any shape, making it easy to eat, manufacture, transport, and store.

Since the solid material formed in this way is once made into a paste, the quality becomes uniform while maintaining the unique flavor of plum fruit. Moreover, since it is solidified, it can be stored for a long time, is easy to carry, and has a new taste such as texture.

In addition, the plum fruit component can be concentrated by making it into a paste or solidifying it.

〔Example〕

An embodiment of this invention will be described.

First, the plums are salted thoroughly and then dried thoroughly. Dried plums usually have a salinity of 20 to 25 degrees.

Next, the plums are soaked in baking soda hot spring water for about 10 hours.

Table 1 shows an example of the components of sodium bicarbonate hot spring water.

Thereby, the salinity of the plum fruit is adjusted to 4 to 5 degrees, and then the plum fruit is passed through a seeding machine, and then only the pulp is crushed or ground using a mixer or the like and kneaded into a paste.

Put this paste-like pulp into a hot air dryer for 60~7Q.
Dry at C to reduce moisture to 30-40%.

When manufacturing a strip-shaped product, the product is then rolled to form a plate and accelerate drying. The product that passes through the rollers is uniformly shaped and solidified into various thicknesses such as plates and sheets. Then, the manufacturing is completed by cutting to an appropriate size. Here, the shape of the product may be a cube, a sphere, or other shapes.

Note that known means are used for the paste-forming device and dryer. Furthermore, the drying may be done under the sun (see the margins below) Table 1 [Effects of the Invention] The solid pulp of plum fruit according to the present invention has the above-mentioned composition and is highly concentrated and rich in mineral substances. It is an alkaline health food. In addition, the solid product has the extremely sour taste of the plum fruit adjusted to a moderate sourness, has the flavor of the plum fruit, and has a new taste added through processing, making it extremely delicious. moreover,
It has excellent storage stability and is convenient to carry, making it ideal for traveling, mountain climbing, etc.

The manufacturing method enables easy processing of plum fruit and provides a new and excellent method for producing plum fruit food. In particular, making a paste has the effect of homogenizing the product while maintaining the unique flavor of plum fruit, and solidifying the product has the effect of making it a food with excellent storage stability and handling, and is easy to eat and has a good texture.

Claims (1)

[Scope of Claims] 1. The fruit pulp is made into a paste, which has moderate salt content and the flavor of plum fruit, and contains various components such as mineral substances of baking soda hot spring water, while softening the extremely sour component of plum fruit. , a solid substance of plum fruit pulp characterized by being further dried and solidified. 2. A method for producing a solid product of plum fruit, which is characterized in that the plum fruit is sequentially salted, dried, and immersed in baking soda hot spring water, and then only the pulp is processed into a paste, which is further dried and solidified.