JP6438736B2 - Umeboshi component leachate concentrate and Umeboshi extract - Google Patents

Description

  The present invention relates to a pickled plum extract, and more particularly to a food or drink material containing a pickled plum extract. An extract means an extract, which is a concentrated liquid obtained by leaching animal and plant components with a medium such as water. The meaning of the word “extract” includes both liquid and solid.

  Plum-boiled flavored foods include umeboshi flesh (that is, plum meat), candy, syrup, etc. to which plum vinegar and plum juice are added. As a umeboshi-flavored beverage, Patent Document 1 describes an alcoholic beverage that reproduces the feeling of umeboshi by adjusting the amount of citric acid and sodium contained. Patent Document 2 describes a beverage that has been given a umeboshi flavor by enclosing a whole umeboshi in a beverage container.

  The beverage of Patent Document 1 does not use umeboshi. For this reason, there is a problem that a natural plum dry feeling cannot be obtained with a beverage that does not contain alcohol. Moreover, in the drink of patent document 2, since the umeboshi flavor provided with the quality and size of an umeboshi varies, it is difficult to optimize the umeboshi flavor given to a drink, and it can also maintain a umeboshi flavor constant. There is a problem of difficulty. Moreover, since the extract extracted from the conventional umeboshi is cloudy, when added to a transparent beverage, there is a problem that the appearance of the beverage is deteriorated.

JP 2014-158460 A JP 2003-310159 A

  The present invention solves the above-mentioned conventional problems, and an object of the present invention is to provide a umeboshi component leachate concentrate excellent in transparency.

  The present invention provides a umeboshi component leachate concentrate obtained by concentrating a liquid obtained by leaching a component of white dried ume from white dried ume that has not been pulverized.

  In one certain form, the liquid which leached the component of the said white dried plum has a Brix value of 0.1 to 18%.

  In one certain form, the liquid which leached the component of the said white dried plum is obtained by immersing the white dried plum in the liquid containing water.

  In one certain form, the said concentration is performed at the temperature of 30-50 degreeC under pressure reduction.

  In one certain form, the said umeboshi component leachate concentrate has a Brix value of 20 to 90%.

Further, the present invention includes a step of leaching components of white dried plums from white dried plums in which the pulp has not been crushed; and a step of concentrating the resulting solution;
The manufacturing method of the umeboshi component leachate concentrate containing this is provided.

  Moreover, this invention provides the plum dried extract obtained by concentrating the liquid which leached the component of the white dried plum from the dried white plum which the pulp is not grind | pulverized.

  Moreover, this invention provides the food-drinks raw material containing the umeboshi component leachate concentrate in any one of the said, or the said umeboshi extract.

  In one certain form, the object which adds the said food-drinks material is a drink or a seasoning.

  Moreover, this invention provides the drink or seasoning containing the umeboshi component leachate concentrate in any one of the said, or the said umeboshi extract.

  The umeboshi component leachate concentrate of the present invention is excellent in transparency, and even when added to a transparent beverage, the appearance of the beverage does not deteriorate. The umeboshi component leachate concentrate of the present invention can be contained in food and drink to achieve a natural umeboshi flavor.

  The umeboshi component leachate concentrate of the present invention is a concentrate obtained by leaching the umeboshi component. As the raw material plum dried, it is preferable to use white dried plum. White dried plums are plum dried in a state where the fruits of the plums are salted and then dried in the sun. White dried plums have a salt concentration of 15-25%.

An example of a method for producing white dried plums is as follows.
(1) Wash the ripe plum fruit with water.
(2) Put ume and salt in a container, put a weight, and leave it for about a month. The amount of salt is 15-25% by weight with respect to plum.
(3) Dry in the sun for 3-4 days when the weather is nice.

  When seasoned umeboshi is used, there is a possibility that a natural feeling of umeboshi cannot be obtained when the umeboshi extract is included in a food or drink. In other words, in the case of seasoned plum dried extract derived from dried plums, a shelf-life improver such as sugars, amino acids, vitamin B1, etc. is used, and flavors other than plum dried appear, and a natural feeling of dried plums may not be obtained. There is sex.

  The medium for leaching the components of white dried plums is a liquid containing water as a main component. The medium for leaching the components of white dried plums may be water alone. An appropriate amount of preservatives may be added to this medium in order to prevent the growth of various bacteria. Specific examples of the preservative include acetic acid, ozone water, bleached powder, sodium hypochlorite and the like.

  The concentration of the preservative contained in the medium is 0.01 to 2% by weight. If the concentration of the preservative is less than 0.01%, the bactericidal effect is insufficient, and if it exceeds 2% by weight, the flavor is affected. The concentration of the preservative contained in the medium is preferably 0.01 to 1% by weight, more preferably 0.05 to 0.3% by weight. For example, when acetic acid is used as a preservative, it is preferably used in an amount of 0.1 to 0.3% by weight. For example, when bleaching powder is used as a preservative, it is preferably used in an amount of 0.05 to 0.1% by weight. Two or more kinds of preservatives may be used in combination.

  The liquid in which the components of white dried plums are leached can be obtained by immersing the white dried plums in the medium for a predetermined time. The time for immersing the white dried plums in the medium is appropriately adjusted depending on the type or temperature of the medium to be used, but is generally 10 minutes to 150 hours. When the soaking time of white dried plum is less than 10 minutes, the leaching of the dried plum components becomes insufficient, and even if soaking for more than 150 hours, the flavor cannot be improved. The immersion time of white dried plums is preferably 1 to 100 hours, more preferably 2 to 66 hours.

  When brewing white dried plums in a medium and leaching the ingredients, do not make the dried plums pulverized. When the plum meat is crushed, turbid components contained in the plum are mixed into the medium. In a preferred form, the dried ume does not decompose and may contain some dried ume dried, but it is preferably immersed in the medium in its complete form.

  When leaching the components of white dried plums, the medium may adjust the temperature. In that case, the temperature of the medium is adjusted to 5-80 ° C. When the temperature of the medium is less than 5 ° C, the umeboshi component is not sufficiently leached, and when it exceeds 80 ° C, cracking occurs in the umeboshi. The temperature of the medium when leaching the components of white dried plums is preferably 20 to 70 ° C. When a preservative is not contained in the medium, the temperature of the medium is preferably adjusted to 50 to 80 ° C, particularly 60 to 80 ° C. By increasing the temperature, the medium can be prevented from being spoiled.

  The liquid in which the components of white dried plums are leached removes impurities or contaminants as necessary. A method for removing impurities or contaminants is not particularly limited, and can be performed by, for example, a filtration method or a centrifugal separation method. These methods are easy to operate and have high separation efficiency.

  When performing separation by a filtration method using a filter, the pore size of the filter is 0.001 to 100 μm, preferably 0.1 to 30 μm, and more preferably 1 to 10 μm. When the pore diameter of the filter is less than 0.001 μm, the filtration efficiency is deteriorated, and the filtration work becomes complicated. If the pore size of the filter exceeds 100 μm, the separation of impurities or contaminants may be incomplete. As the filter, a prefilter, a microfiltration membrane, an ultrafiltration membrane, a nanofilter membrane, a reverse osmosis membrane, or the like can be used.

  When performing separation by centrifugation, if necessary, the diluted concentrated solution is continuously introduced into the rotor, so that the water-insoluble component is deposited on the rotor wall and the water-insoluble component is removed. A special centrifuge that is piped so that the liquid overflows out of the rotor can be used. The load applied to the centrifugation is generally 1000 to 5000 G, preferably 2000 to 3000 G.

  The liquid in which the components of white dried plums are leached has a Brix value of 0.1 to 18%. If the Brix value of the liquid in which the components of white dried plum are leached is less than 0.1%, sufficient flavor is not eluted and it is necessary to concentrate to a high concentration. If it exceeds 18%, the umeboshi peel is broken and a clear liquid cannot be obtained. The Brix value of the liquid in which the components of white dried plums are leached is preferably 0.8 to 15%, more preferably 1.9 to 12%.

  The liquid which leached the component of white dried plum has an acidity of 0.05 to 10%. If the acidity of the liquid in which the components of white dried plums are leached is less than 0.05%, sufficient flavor is not eluted and it is necessary to concentrate to a high concentration. When it exceeds 10%, when it exceeds 20%, the skin of plum dried is torn and a clear liquid cannot be obtained. The acidity of the liquid in which the components of white dried plums are leached is preferably 0.1 to 5%, more preferably 0.2 to 1.9%.

  The liquid in which the components of white dried plum are leached has a salinity of 0.1 to 16%. If the salinity of the liquid in which the components of white dried plums are leached is less than 0.1%, sufficient flavor is not eluted and it is necessary to concentrate to a high concentration. If it exceeds 16%, the umeboshi pericarp will break and a clear liquid cannot be obtained. The salinity of the liquid in which the components of white dried plums are leached is preferably 0.8 to 13%, more preferably 1.3 to 8.3%.

  You may desalinate the liquid which leached the component of white dried plum as needed. Desalting may be appropriately performed during the concentration. For the desalting, a well-known method such as an ion exchange membrane electrodialysis method (Japanese Patent Laid-Open No. 2002-272432) can be employed. Moreover, you may use the method described in Unexamined-Japanese-Patent No. 2001-17116, 2002-186444, 2002-51752.

  The liquid in which the components of white dried plum are leached is concentrated until a predetermined amount of water is obtained. Concentration means that the medium is evaporated from a liquid in which a component of white dried plum is leached. Concentration is preferably performed under conditions of low temperature and reduced pressure in consideration of improvement in efficiency and convenience of control. The temperature during the concentration is generally adjusted to 15 to 80 ° C. If the concentration temperature is less than 15 ° C., the process takes a long time, and thus the efficiency is reduced. The concentration temperature is preferably 20 to 70 ° C, more preferably 30 to 60 ° C. In order to accelerate the process, it is better to perform concentration under reduced pressure conditions. At that time, the pressure is reduced to about 11 to 360 Torr, preferably 17 to 230 Torr, more preferably about 23 to 190 Torr.

  Plum dried extract is obtained by completely evaporating the medium from a solution obtained by leaching the components of white dried plum by concentrating completely. However, in the present invention, it is not necessary to perform concentration completely. The degree of concentration may be adjusted in view of the usefulness and convenience when using the concentrate. For example, by concentrating to a concentration that does not cause the salt to precipitate, the concentrate becomes one that maintains the balance between the original sourness and salty taste of umeboshi.

  The umeboshi component leachate concentrate has a Brix value of 20-90%. If the Brix value of the umeboshi component leachate concentrate is less than 20%, the risk of rot increases at room temperature, and the transportation cost also increases. If it exceeds 90%, the viscosity becomes high and workability decreases. The Brix value of the umeboshi component leachate concentrate is preferably 25 to 60%, more preferably 30 to 36%.

  Plum dried component leachate concentrate has an acidity of 1-50%. If the acidity of the umeboshi component leachate concentrate is less than 1%, the risk of spoilage increases at room temperature and the transportation cost also increases. If it exceeds 50%, the viscosity becomes high and workability decreases. The acidity of the umeboshi component leachate concentrate is preferably 2 to 20%, more preferably 2.9 to 7.5%.

  The umeboshi component leachate concentrate has a salinity of 26% or less. Umeboshi extract can be desalted by treatment such as ion exchange membrane electrodialysis or crystallization, and when it exceeds 26%, it becomes supersaturated and precipitates. The salinity of the umeboshi component leachate concentrate is preferably 22-26%, more preferably 22-24%.

  The obtained umeboshi component leachate concentrate may be dried to be powdered. The powdered concentrate is a form of umeboshi extract.

  The umeboshi component leachate concentrate or the umeboshi extract of the present invention can be used as a food or drink material. A food / beverage material refers to a material used as a component of a food / beverage product. The food and drink in which the umeboshi component leachate concentrate or the umeboshi extract of the present invention is used as a material for food and drink is improved in palatability by adding a natural umeboshi flavor, or improved in function by containing a component of umeboshi It is a food and drink. Examples of such food and drink include, but are not limited to, beverages, seasonings, liquid seasonings, confectionery, bread and health foods.

  The umeboshi component leachate concentrate of the present invention is a light amber, transparent and clear liquid. Therefore, even if this umeboshi component leachate concentrate is used as a food or drink material, the appearance of the product is not affected. Since this umeboshi component leachate concentrate is transparent, its coloring power is weak, and it is easy to add a colorant for food and drink to adjust the color of the product.

  The following examples further illustrate the present invention, but the present invention is not limited thereto.

Example 1 N1
1600 liters of acetic acid aqueous solution having a concentration of 0.3% was placed in a water tank, and the temperature was adjusted to 20 ° C. Here, 700 kg of white dried plums with a salt content of 25% were immersed as they were without decomposing the fruits, and the water temperature was maintained at 20 ° C. and left for 3 hours. White dried plums were removed from the aquarium. The leachate obtained using a bag filter with a pore size of 10 μm was filtered. The filtrate had a Brix value of 2.84%, acidity of 0.60% and salinity of 2.07%.

  The filtrate was filtered using a bag filter having a pore size of 10 μm, and 2.72 kg of the filtrate was charged into an evaporator, the bath temperature was set to 60 ° C., the pressure was adjusted to 30 Torr, and the solution was concentrated under reduced pressure.

  The concentrated solution obtained was 200 g, and had a Brix value of 32.27%, an acidity of 3.14%, and a salinity of 25.61%. Further, this concentrated solution was almost colorless and transparent.

Example 2 N2
1600 liters of water was placed in the water tank and the temperature was adjusted to 70 ° C. Here, 700 kg of white dried plums with a salt content of 25% were immersed as they were without decomposing the fruits, and the water temperature was maintained at 60 to 70 ° C. and left for 3 hours. White dried plums were removed from the aquarium. This was repeated 3 times using the same leachate to obtain a leachate. The leachate obtained using a bag filter with a pore size of 10 μm was filtered. The filtrate had a Brix value of 4.61%, acidity of 0.48% and salinity of 3.42%.

  The filtrate was filtered using a bag filter having a pore size of 10 μm, 2.69 kg of the filtrate was charged into an evaporator, the bath temperature was set to 60 ° C., the pressure was adjusted to 30 Torr, and the solution was concentrated under reduced pressure.

  The concentrated liquid obtained was 297 g, and had a Brix value of 33.35%, an acidity of 3.91%, and a salinity of 24.75%. Further, this concentrated solution was almost colorless and transparent.

Example 3 N4
1600 liters of water was placed in the water tank and the temperature was adjusted to 70 ° C. Here, 700 kg of white dried plums with a salt content of 25% were immersed as they were without decomposing the fruits, and the water temperature was maintained at 60 to 70 ° C. and left for 3 hours. White dried plums were removed from the aquarium. The leachate obtained using a bag filter with a pore size of 10 μm was filtered. The filtrate had a Brix value of 2.34%, acidity of 0.26% and salinity of 1.64%.

  15.82 kg of the filtrate was charged into an evaporator, the bath temperature was set to 80 ° C., the pressure was adjusted to −0.09 MPa, and the solution was concentrated under reduced pressure.

  The obtained concentrated liquid was 1.01 kg, and had a Brix value of 30.15%, an acidity of 3.68%, and a salinity of 22.83%. Further, this concentrated solution was almost colorless and transparent.

Example 4 N3
A 1600 liter acetic acid aqueous solution having a concentration of 0.2% was placed in a water tank, and the temperature was adjusted to room temperature. Here, 700 kg of white dried plums with a salt content of 25% were immersed as they were without decomposing the fruits, the water temperature was maintained at room temperature, and the mixture was left for 2 hours. White dried plums were removed from the aquarium. The leachate obtained using a bag filter with a pore size of 10 μm was filtered. The filtrate had a Brix value of 1.97%, acidity of 0.50% and salinity of 1.34%.

  17.12 kg of the filtrate was charged into an evaporator, the bath temperature was set to 80 ° C., the pressure was adjusted to −0.09 MPa, and the solution was concentrated under reduced pressure.

  The obtained concentrate was 0.83 kg and had a Brix value of 31.84%, an acidity of 2.99%, and a salinity of 25.49%. Further, this concentrated solution was almost colorless and transparent.

Example 5 S1
1000 liters of an acetic acid aqueous solution having a concentration of 0.1% was placed in a water tank and the temperature was adjusted to 20 ° C. Here, 600 kg of white dried plums having a salt content of 25% were immersed as they were without decomposing fruits, and the water temperature was maintained at 20 ° C., and left for 16 hours. White dried plums were removed from the aquarium. The leachate obtained using a bag filter with a pore size of 10 μm was filtered. The filtrate had a Brix value of 11.83%, an acidity of 1.74% and a salinity of 8.27%.

  5.03 kg of the filtrate was charged into an evaporator, the bath temperature was set to 80 ° C., the pressure was adjusted to −0.09 MPa, and the mixture was concentrated under reduced pressure.

  The obtained concentrated liquid was 1.54 kg and had a Brix value of 34.59%, an acidity of 4.99%, and a salinity of 25.14%. Further, this concentrated solution was almost colorless and transparent.

Example 6 T1
1600 liters of an aqueous solution containing acetic acid having a concentration of 0.1% and bleaching powder having a concentration of 0.08% was placed in a water tank, and the temperature was adjusted to 20 ° C. Here, 700 kg of white dried ume with a salt content of 25% was immersed as it was without decomposing the fruit, and the water temperature was maintained at 20 ° C. and left for 66 hours. White dried plums were removed from the aquarium. The leachate obtained using a 10 μm pore size bag filter was filtered. The filtrate had a Brix value of 8.54%, an acidity of 1.09% and a salinity of 5.93%.

  500 g of the filtrate was charged into an evaporator, the bath temperature was set to 80 ° C., the pressure was adjusted to 30 Torr, and the solution was concentrated under reduced pressure.

  The obtained concentrated liquid was 97.6 g, and had a Brix value of 33.69%, an acidity of 4.46%, and a salinity of 24.53%. Further, this concentrated solution was almost colorless and transparent.

Example 7 T2
1600 liters of water was placed in the water tank and the temperature was adjusted to 20 ° C. Here, 700 kg of white dried plums with a salt content of 25% were immersed as they were without decomposing the fruits, and the water temperature was kept at 20 ° C., and left for 4 hours. White dried plums were removed from the aquarium. The leachate obtained using a bag filter with a pore size of 10 μm was filtered. The filtrate had a Brix value of 3.27%, acidity of 0.50% and salinity of 2.09%.

  500 g of the filtrate was charged into an evaporator, the bath temperature was set to 80 ° C., the pressure was adjusted to 30 Torr, and the solution was concentrated under reduced pressure.

  The obtained concentrated liquid was 17.2 g, and had a Brix value of 34.79, an acidity of 7.1%, and a salinity of 22.80%. Further, this concentrated solution was almost colorless and transparent.

Example 8 T3
1600 liters of an aqueous solution containing acetic acid having a concentration of 0.1% and bleaching powder having a concentration of 0.08% was placed in a water tank, and the temperature was adjusted to 20 ° C. Here, 700 kg of white dried plums with a salt content of 25% were immersed as they were without decomposing the fruits, the water temperature was maintained at 20 ° C., and left for 16 hours. White dried plums were removed from the aquarium. The leachate obtained using a 10 μm pore size bag filter was filtered. The filtrate had a Brix value of 10.96%, an acidity of 1.81%, and a salinity of 7.30%.

  500 g of the filtrate was charged into an evaporator, the bath temperature was set to 80 ° C., the pressure was adjusted to 30 Torr, and the solution was concentrated under reduced pressure.

  The obtained concentrated liquid was 112.2 g, and had a Brix value of 35.55, an acidity of 6.75%, and a salinity of 23.85%. Further, this concentrated solution was almost colorless and transparent.

Example 9 S1 (Beverage Trial)
Using the concentrated solution (concentrated solution S1) obtained in Example 5, a plum dried flavored beverage was produced. In ion-exchanged water, add fructose-glucose liquid sugar at a concentration of 4.50%, granulated sugar at 6.00%, citric acid at 1.20%, and 5-fold concentrated plum juice at a concentration of 0.3%. A beverage base was prepared. The appearance of the base of the plum drink was a thin and bright amber color. The concentrated liquid S1 was added to the base of this plum drink in an amount that would give a concentration of 0.2% to obtain a plum dried drink.

  The appearance of the umeboshi flavored drink was the same as the base of the ume drink, and no coloring or turbidity was observed. That is, by using the concentrate S1, a natural umeboshi flavor could be realized without deteriorating the appearance of the base of the plum drink.

Example 10 N4 (Beverage Trial)
A umeboshi-flavored beverage was produced in the same manner as in Example 9 except that the concentrate (concentrate N4) obtained in Example 3 was used instead of the concentrate S1.

  The appearance of the umeboshi flavored drink was the same as the base of the ume drink, and no coloring or turbidity was observed. That is, by using the concentrated liquid N4, a natural umeboshi flavor could be realized without impairing the appearance of the base of the plum drink.

Claims (14)

Plum-dried component leachate concentrate obtained by concentrating a solution of white-dried plum from white-dried plum that has not been pulverized into a medium containing water and not containing sugars, amino acids, and vitamin B1. Because
The white dried plum has a salt concentration of 15-25%,
The temperature of the medium is room temperature;
Plum-dried component leachate concentrate, in which the time for leaching the components of white-dried plum is 2 to 66 hours .   The umeboshi component leachate concentrate according to claim 1, wherein the medium is substantially only water.   3. The umeboshi component leachate concentrate according to claim 1 or 2, wherein the liquid obtained by leaching the component of white dried ume has a Brix value of 0.1 to 18%.   The umeboshi component leachate concentrate according to any one of claims 1 to 3, wherein the concentration is performed at a temperature of 30 to 80 ° C under reduced pressure.   Brix value is 10 to 90%, The umeboshi component leachate concentrate as described in any one of Claims 1-4. A step of leaching components of white dried plums from white dried plums not pulverized in a medium containing water and not containing sugars, amino acids and vitamin B1, and a step of concentrating the resulting liquid;
A method for producing an umeboshi component leachate concentrate , comprising:
The white dried plum has a salt concentration of 15-25%,
The temperature of the medium is room temperature;
The manufacturing method of the umeboshi component leachate concentrate which is the leaching time of the component of white dried ume for 2 to 66 hours .   The method for producing a umeboshi component leachate concentrate according to claim 6, wherein the medium is substantially only water. A plum dried extract obtained by concentrating a liquid obtained by leaching a component of white dried plum from white dried plum not pulverized into a medium containing water and not containing sugars, amino acids and vitamin B1 ,
The white dried plum has a salt concentration of 15-25%,
The temperature of the medium is room temperature;
An umeboshi extract in which the time for leaching the components of white dried ume is 2 to 66 hours .   The umeboshi extract according to claim 8, wherein the medium is substantially water only.   The food-drinks material containing the umeboshi component leachate concentrate of Claim 1, or the umeboshi extract of Claim 8.   The food / beverage material according to claim 10, wherein a target to be added is a beverage or a seasoning.   The food / beverage material of Claim 10 whose object to add is a drink which does not contain alcohol.   The drink or seasoning containing the umeboshi component leachate concentrate of Claim 1, or the umeboshi extract of Claim 8.   The drink which does not contain the alcohol component containing the umeboshi component leachate concentrate of Claim 1, or the umeboshi extract of Claim 8.