JP4509150B2 - Umeboshi production method - Google Patents

Description

  The present invention relates to a method for producing umeboshi for producing umeboshi.

  In recent years, research on the medicinal properties of turmeric has been promoted, and curcumin, which is the main component thereof, has attracted attention because it has an action of enhancing liver function. This turmeric is bitter and difficult to eat as it is, for example, it is processed into a powder state and mixed with other foods, but even if mixed, there is a problem that the taste of other foods is impaired by the bitterness.

  On the other hand, plums are salted and dried, and then eaten as dried plums. For example, this umeboshi is made by mixing salt with ume (plum fruit) that has been washed with water, soaking in a container alternately with ume, salt, and ume, placing a push lid on the pickled plum, and placing a heavy stone on the top of the push lid. Soak for about 2 weeks. It is made by shaking the salt on the leaves and mushing them on the pickled plums, putting the leaves on the pickled plums, and then drying the pickled plums. Umeboshi made in this way has the peculiar sourness of umeboshi, and it is difficult for children to eat.

  Then, in order to suppress the sourness peculiar to umeboshi, a manufacturing method of pickling ume using brown sugar has also been proposed (see, for example, Patent Document 1). With pickled umeboshi, the sweetness of brown sugar allows the pickled umeboshi to be soaked sour, making it easier for children to eat.

JP 2004-305195 A

  As described above, various methods have been proposed for producing umeboshi. However, none of the umeboshi made in this way uses turmeric, and attention has been paid to using turmeric for umeboshi so that it is eaten daily.

  An object of the present invention is to provide a novel method for producing umeboshi using turmeric.

The method for producing umeboshi according to claim 1 of the present invention includes a salting step in which ume is put in a container and salted with salt, and a salting solution removing step for removing the salting solution present in the container after the salting step; The turmeric pickling process in which the turmeric liquid is put after the removal step of the salted solution and the salted plum remaining in the container is turmeric, and the turmeric pickled plum is taken out after the turmeric picking step and dried. A process for producing umeboshi, comprising a step.

  Moreover, in the manufacturing method of the pickled plum of Claim 2 of this invention, the turmeric pickled liquid adhesion process which makes the turmeric pickled liquid adhere to the surface of the turmeric pickled plum after the drying process of the said pickled ume, and the said turmeric pickled liquid adhesion process And a turmeric-attached ume drying step of drying the ume to which the turmeric pickled liquid is attached.

  Moreover, in the manufacturing method of the pickled plum of Claim 3 of this invention, the turmeric pickled liquid is apply | coated to the surface of the turmeric pickled plum in the said turmeric pickled liquid adhesion process, and the turmeric pickled liquid is apply | coated in the said attached ume drying process. The dried ume is dried, and the turmeric pickling solution adhesion step and the attached ume drying step are repeated a plurality of times.

  Further, in the method for producing umeboshi according to claim 4 of the present invention, in the turmeric pickled liquid attaching step, 60% or more of the turmeric pickled liquid separated from the turmeric pickled ume after the turmeric pickled step is used. It is characterized by being applied to.

Furthermore, in the method for producing umeboshi according to claim 5 of the present invention, before the turmeric soaking step, a powder processing step of processing turmeric into powder, and deciding the extract of turmeric powder after the powder processing step. An extract extraction step for extracting, and a turmeric powder removal step for removing turmeric powder from the turmeric extract after the turmeric extraction step, and the turmeric liquid produced by the turmeric powder removal step in the turmeric soaking step are performed in the container It is characterized by turmeric pickled plums that are put inside and salted.

According to the method for producing umeboshi according to claim 1 of the present invention, the ume (plum fruit) is salted with salt, and then the salted plum remaining in the container is turmeric after the salted solution is removed. Can be pickled into plums to produce umeboshi with turmeric medicinal properties, and turmeric pickled umeboshi can be made through a series of steps in a container. Also, since the plums are salted and then turmeric, the taste is sour like ordinary plum dried, and the bitterness unique to turmeric is suppressed, making it easy to eat even though the turmeric extract is dissolved.

  Moreover, according to the method for producing umeboshi according to claim 2 of the present invention, the turmeric extract is dissolved in the umeboshi because the turmeric marinade is attached to the surface of the ume after the umecurd ume is dried. At the same time, the turmeric extract adheres to the surface, and in this way, it is possible to make a plum dried with a lot of turmeric extract.

  Moreover, according to the method for producing umeboshi according to claim 3 of the present invention, the turmeric pickled solution is applied to the surface of the turmeric pickled ume, then the ume is dried, and the application and drying of the turmeric pickled solution are repeated a plurality of times. Therefore, it is possible to make the plum dried with more turmeric extract by attaching the turmeric soaked solution to the surface of the plum without wasting it.

  Moreover, according to the method for producing umeboshi according to claim 4 of the present invention, 60% or more of the turmeric pickled liquid separated from the turmeric pickled ume is applied to the surface of the turmeric pickled ume. This makes it possible to reduce the waste of the turmeric soup and to make the dried plum containing more turmeric extract.

  Furthermore, according to the method for producing umeboshi according to claim 5 of the present invention, the turmeric is processed into powder, the turmeric powder is decocted, the extract is extracted, and the turmeric liquid is removed from the extract. Since the salted ume is pickled in turmeric, the salted ume can be pickled in turmeric.

  Hereinafter, with reference to the accompanying drawings, a method for producing umeboshi according to the present invention will be described. FIG. 1 is a production process diagram showing an example of a method for producing umeboshi according to the present invention, and FIG. 2 is a cross-sectional view schematically showing a state in which ume is salted.

  In FIG. 1, in order to make an umeboshi, first, a plum (plum fruit) is washed with water (plum washing process S1). In this washing process, the plums are soaked in a container filled with water for about 2 to 3 hours and washed with clean water. After washing with water, it is preferable to wipe off the water attached to the plums, remove the plums from the plums, and wipe the plums with shochu, which can be sterilized before being pickled. After wiping with shochu in this way, it is dried for about 30 to 60 minutes (plum drying step S2).

  Next, ume salting is performed (plum salting step S3). As shown in FIG. 2, the salting is performed by, for example, placing a plastic bag 4 in a pickling container 2 made of synthetic resin, placing the plum 6 in the plastic bag 4, and spreading the plum 6 on the bottom of the container 2. To do. After the first ume 6 is put in the bottom of the container 2, salt 8 is sprinkled on the upper surface of the ume 6. Then, a second layer of plum 6 is placed on the upper side of the first layer of plum 6, and salt 8 is sprinkled on the upper surface of the second layer of plum 6. In this way, the ume 6 is put into the container 2 so as to have 3 to 4 layers, and the salt 8 is sprinkled between the layers of the ume 6 and above the uppermost layer. In addition, it is preferable to sprinkle the salt 8 so that an upper layer may increase in the layer of the ume 6 spread | laid in the container 2, in order to salt the ume 6 uniformly.

  After putting the ume 6 in this way, the opening of the plastic bag 4 is closed and folded. And it puts on the upper side of the ume 6 which put the push lid 10 in the container 2 and spreads, puts the heavy stone 12 on the upper surface of this push lid 10, and makes the load of this heavy stone 12 act on the ume 6 through the push lid 10. . Further, a lid 14 is attached to the opening of the container 2 so that dust or the like does not enter the container 2, and a plastic bag 16 is covered so as to cover the entire container 2 covered with the lid 14. Plum 6 is salted for about 12-20 days, for example 15 days.

  For this salting, for example, about 1.5 to 2.5 kg of salt is preferably used for about 10 kg of ume, for example, about 2.0 kg is sprinkled. The weight 12 is about 3 to 5 kg, for example, 3.5 kg. In addition, before performing this salting, it is preferable to sterilize the container 2 to be used, the plastic bags 4 and 16, the push lid 10, the weight stone 12, and the lid 14 by wiping with a shochu if necessary.

  After the salting is performed for a predetermined period in this way, the salting solution in the container 2 is removed (removal step S4 of the salting solution), and then the pickled plum 6 is pickled in the turmeric (plum turmeric picking step S5). When pickled ume 6, the soup comes out of the pickled ume 6. Remove the salted solution from the soup. This salting solution is removed by removing the plastic bag 16, removing the lid 14, removing the weight 12 and the push lid 10, opening the opening of the plastic bag 4, and tilting the container 2 in such a state. Then, the salting solution present in the container 2 (specifically, in the plastic bag 2) is removed.

  After removing the salted solution, the salted ume 6 is pickled in turmeric (turmeric picking step S5). Prior to the turmeric pickling, a turmeric liquid used for turmeric pickling is generated. To produce turmeric liquid, slice the turmeric, dry the sliced turmeric for about 2-3 months (turmeric drying step S6), and grind the dried turmeric using a food processor, mixer, etc. (Turmeric powder processing step S7). Then, the powdered turmeric is decocted to extract the turmeric extract (turmeric extract extraction step S8). Extraction of this extract is performed by putting powdered turmeric into a pot containing water and heating the pot to boil for about 15 to 25 minutes, for example, 20 minutes. The amount of water at this time is such that all of the salted plum 6 is soaked in the case of turmeric soaking, and about 3 to 10 g of turmeric powder is used for about 10 kg of plum 6 for such amount of water. Preferably, for example, 5 g of powder is added to extract the extract.

  And turmeric powder is removed from the extract extract which extracted the extract in this way (turmeric powder removal process S9). The removal of the turmeric powder can be performed by passing the extract extract through a small colander and / or by squeezing it into gauze, and the turmeric liquid thus produced is used for turmeric soaking. By removing the turmeric powder in this way, the turmeric powder can be eaten deliciously without the texture of the turmeric powder adhering to the pickled umeboshi and having a rough texture.

  In turmeric pickling, the turmeric liquid produced as described above is placed in the container 2 (specifically, in the plastic bag 4) after the salting solution is removed, and the plastic bag 4 is put in the same manner as in the case of salting. The opening of the container 2 is closed, the push lid 10 and the weight 12 are inserted, the lid 14 is attached to the opening of the container 2, and the entire container 2 is covered with the plastic bag 16. Ume 6 is pickled in turmeric for about 8 to 15 days, for example, 10 days. If turmeric is soaked in this way, the turmeric liquid (the extract contained therein) will be dissolved in the plum 6.

  When turmeric is soaked, the ume 6 is turned over so that, for example, five days after turmeric soaking, the ume is soaked in the entire ume 6 spread in layers in the container 2. Preferred (plum returning step S10). The plum 6 can be easily returned by removing the plastic bag 16 and the lid 14, removing the weight 12 and the push lid 12, and moving the plastic bag 4 to rotate. , The opening of the plastic bag 4 is closed again, the push lid 10 and the weight 12 are inserted, and the lid 14 is attached to the opening of the container 2 so that the entire container 2 covers the plastic bag 16. To do. When turmeric is pickled or when ume 6 is returned, the container 2, the plastic bags 4 and 16, the push lid 10, the weight 12 and the lid 14 are wiped with a shochu as needed to sterilize. Is preferably performed.

  After the turmeric pickled ume 6 is soaked in this way, the turmeric pickled ume 6 is taken out (plum picking step S11). In this removal, the plastic bag 16 and the lid 14 are removed, the weight 12 and the push lid 12 are further removed, the plastic bag 4 is opened, and the container 2 is tilted in such a state to remove the turmeric soaked liquid, and then the container. Take the turmeric pickled plum 6 in 2. Then, the extracted plum 2 is dried for about 4 to 7 days, for example, 5 days and dried (pickled plum drying step S12). In this way you can make turmeric pickled plums.

  When umeboshi is made as described above, the turmeric pickled liquid remains after pickled with turmeric, and since the turmeric extract is contained in the turmeric pickled liquid, the turmeric extract is wasted if discarded as it is. For this reason, it is preferable to attach the turmeric pickled liquid separated from the turmeric pickled ume 6 after drying the turmeric pickled ume 6 (turmeric pickled liquid attaching step). The turmeric pickling solution can be attached by spraying using a spray device or by applying with a brush. In this embodiment, the surface of the plum 6 pickled with turmeric is applied with a brush. (Application step S13 of turmeric pickling solution). Then, it is dried for about 1 to 3 days, for example, 2 days until the applied turmeric pickled solution is dried (application plum drying step S14). When the turmeric pickled solution thus applied is dried, the turmeric pickled umeboshi is completed, and the umeburi pickled is put into a container for sale, a bag for sale, and the like, and is finished as a product (plum dried step S15).

  In order not to waste the turmeric soaked liquid and to contain more of the extract in umeboshi, the application of the turmeric soaking liquid, that is, the application step S13 of the turmeric soaking solution and the drying step S14 of the applied ume is repeated 2-3 times. Preferably, by repeating the application 2-3 times in this way, 60% or more, about 65-75% of the separated turmeric pickled liquid can be consumed, and more turmeric extract is included in the pickled plum. Can do.

  Since the umeboshi produced in this way is pickled in turmeric after being salted, it can be provided as an easy-to-eat food containing the turmeric extract, although it has a turmeric scent but has little bitter turmeric.

〔Example〕
In order to confirm the manufacturing method mentioned above, the umeboshi was made as follows. 10 kg of plum (plum fruit) was prepared, this plum was washed with water, the spatula was removed, sterilized by wiping with shochu, and dried for 60 minutes. Then, the ume thus made was placed in a container as shown in FIG. 2, and the ume was first salted. When salting, wipe the container, plastic bag, push lid, weight stone, and lid 14 with shochu to sterilize, put the plastic bag in the container, put the plum in the plastic bag, lay down The salt was evenly shaken over the top of the plum. Four layers of ume were placed in a container, sprinkled so that the upper layer was increased, and 2 kg of salt was used for 10 kg of ume.

  Thereafter, the opening of the plastic bag was closed, a push lid was placed in the container, a weight was placed on the push lid, a lid was attached to the opening of the container, and the entire covered container was covered with a plastic bag. The weight was 3.5 kg, and it was salted for 15 days in this state.

  Thereafter, the salting solution in the container was removed, and the turmeric solution was put in the container and the salted plum was soaked in turmeric. Turmeric liquid is obtained by slicing turmeric, drying the sliced turmeric for about 3 months, pulverizing it with a mixer, processing the powder, decocting the powdered turmeric, extracting the turmeric extract, Removed and generated. Extraction of turmeric extract was performed by putting 5 g of powdered turmeric in a pot containing water, and heating the pot to boil for 20 minutes.

  Turmeric pickling was performed in the same manner as salting, and the turmeric solution was dissolved in ume for 10 days, and the ume in the container was turned over when 5 days had passed since the start of turmeric pickling. Even at the time of returning the plum, the container, the plastic bag, the push lid, the weight stone and the lid 14 were sterilized by wiping with a shochu.

  After the turmeric was pickled in this manner, the turmeric pickled solution was removed, and the turmeric pickled ume 6 in the container was taken out. Then, the picked plum was dried for 5 days and dried. After that, the turmeric pickled solution is applied to the surface of the turmeric pickled plum with a brush and dried for 2 days. The application and drying of the turmeric pickled solution are repeated three times. About 70% was consumed, thus making turmeric pickled umeboshi.

  When the umeboshi produced in this way was eaten, the scent of turmeric slightly changed, but there was almost no bitterness of turmeric, a taste close to that of ordinary umeboshi, and it was pickled as an easy-to-eat umeboshi containing turmeric extract.

The manufacturing process figure which shows an example of the manufacturing method of the umeboshi according to this invention. Sectional drawing which shows the state which salted the ume simply.

Explanation of symbols

2 Container 4, 16 Plastic bag 6 Plum (plum fruit)
8 Salt 10 Presser lid 12 Weight stone 14 Lid

Claims (5)

A salting step in which ume is put in a container and salted with salt; a salting solution removing step for removing the salting solution present in the container after the salting step; and a turmeric solution is added after the salting solution removing step. A method for producing umeboshi, comprising: a turmeric pickling step for turmeric pickled ume that remains in a container; and a turmeric pickled ume drying step for taking out and drying the turmeric pickled ume after the turmeric pickling step. The turmeric pickled liquid adhesion process for attaching the turmeric pickled liquid to the surface of the turmeric pickled ume after the drying process of the pickled plum, and the turmeric-attached plum dried for drying the ume with the turmeric pickled liquid attached after the turmeric pickled liquid attached process The method for producing umeboshi according to claim 1, further comprising a step. In the turmeric pickled liquid adhesion step, the turmeric pickled solution is applied to the surface of the turmeric pickled plum, and in the attached ume drying step, the ume with the turmeric pickled solution is dried, and the turmeric pickled solution adhering step and the attached ume dried The method for producing umeboshi according to claim 2, wherein the process is repeated a plurality of times. In the said turmeric pickled liquid adhesion process, 60% or more of the turmeric pickled liquid isolate | separated from the turmeric pickled plum after the said turmeric pickled process is apply | coated to the surface of a turmeric pickled plum, The manufacture of the pickled plum of Claim 3 characterized by the above-mentioned. Method. Before the turmeric pickling step, a powder processing step for processing turmeric into powder, an extract extraction step for decocting turmeric powder after the powder processing step and extracting the extract, and a turmeric extract after the turmeric extraction step Performing the turmeric powder removal step of removing the turmeric powder , placing the turmeric liquid produced by the turmeric powder removal step in the turmeric powder removal step in the container, and marinating the salted plum. Item 5. A method for producing umeboshi according to any one of Items 1 to 4.

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