JPS5822180B2 - Quick pickling method for cherry leaves - Google Patents

Description

[Detailed description of the invention] The present invention relates to a quick pickling method for cherry blossom leaves.

Traditionally, pickled cherry leaves have been prized for their unique flavor and aroma, and have been used in confectionery and edible cooking. There was a demand for a product that had a uniform, clear, medium color or raw rubber color and retained its flavor and aroma.

By the way, in the past, fresh cherry leaves were processed by immersing and storing them in a bittern salt aqueous solution with a specific gravity of 16 degrees Baume, but in recent years it has become difficult to obtain this bittern salt and it has become difficult to implement this processing method, so an alternative method has been developed. This processing method has come to be used.

This new processing method involves immersing fresh cherry leaves in a saline solution with a specific gravity of 16 degrees Baume (high salt soaking) for 2 to 3 months, then in a saline solution with a specific gravity of 10 degrees Baume or less (low salt pickling). After soaking in water for 2 days, further soaking in a saline solution with a specific gravity of Baume 16 degrees (medium salt solution) for 10 to 13 days, again in low salt solution for 2 days, then medium salt solution for 10 to 13 days, and then for 2 days. After repeating low salt pickling and medium salt pickling for 10 to 13 days several times, and finally high salt pickling, a processed product of pickled cherry leaves was obtained.

However, with this processing method, it takes an extremely long time, 5 to 6 months, from the first high-salt pickling to the last high-salt pickling, and the resulting processed product often has uneven leaves on the front and back. It exhibited an indistinct whitish-brown color and had the drawback of producing inappropriate quality.

Furthermore, this uneven and indistinct whitish-brown coloration can be improved by immersing the processed product in boiling water for 1 to 2 minutes to a clear medium color or raw rubber color, but this heat treatment This resulted in a significant deterioration in quality, causing the flavor and aroma of the cherry blossom leaves to disappear.

On the other hand, processed products with the original flavor and aroma of cherry blossom leaves can be obtained by repeating low-salt pickling and high-salt pickling alternately for 5 to 6 months. ,
Abnormal growth of microorganisms often occurs, resulting in an extreme drop in quality.

As mentioned above, in the conventional processing methods, there is no simple processing method that can process cherry leaves into a uniform and bright medium color or raw rubber color without impairing the unique flavor and aroma of cherry leaves, and it requires long processing times. Even if it takes several days, it will become uneven and exhibit an indistinct white-brown color, which will significantly reduce the product value, and furthermore, it will become an unusable processed product, causing a significant economic disadvantage to the processor. It was something.

As a result of intensive research on a method for improving the various drawbacks mentioned above and obtaining a good processed product of pickled cherry leaves, the present inventor unexpectedly found that fresh cherry leaves were dried in water or a saline solution in an airtight container. By soaking the cherry leaves in an aqueous medium such as the following, immersing them in an aqueous medium under reduced pressure, and further immersing the cherry leaves obtained by immersion in an aqueous medium as needed, I learned that it is possible to obtain a processed cherry leaf product that does not produce any whitish-brown coloration, has a good flavor and aroma, and exhibits a uniform and clear medium-color to raw rubber color in a short period of time. is an aqueous solution with a specific gravity of Baume 8 to 16 degrees, and by carrying out the process under conditions where the pH is neutral or acidic, an extremely good processed product with better flavor and aroma and no spoilage can be obtained. Furthermore, when the aqueous medium is water or Baume temperature of 8 degrees or lower, by immersing it in an aqueous medium of Baume temperature of 16 degrees after depressurizing,
I learned that it is possible to obtain cherry leaf processed products of similar quality.

The present invention has been completed based on the above knowledge, and is a method for processing pickled cherry leaves, which is characterized by reducing the pressure of fresh cherry leaves in an aqueous medium such as a saline solution in an airtight container. The quick pickling of cherry leaves that exhibits a medium color or the color of raw rubber is a processing method, and its purpose is to provide a processing method for quick pickling of cherry leaves that has good commercial value in a short period of time.

First, to illustrate the cherry blossom leaves used in carrying out the present invention, it is convenient to bundle about 50 to 100 fresh cherry leaves into a bundle (about 60 to 140 g).

The amount to be used should be determined according to the volume of the airtight container used. For example, 1000 bundles (approximately 6
It is commercially convenient to use a bundle of 0 to 140 kg, and the amount of this bundle to be used may be increased or decreased as appropriate.

The fresh cherry leaves selected in this manner may be thoroughly washed with water, placed in an airtight container, and an aqueous medium may be poured into the container.

The amount of aqueous medium to be injected may be sufficient to submerge the fresh cherry leaves used in the aqueous medium, and the fresh cherry leaves should be immersed under the water surface of this aqueous medium. You can use the inner lid to soak the cherry blossom leaves more effectively.

Furthermore, the aqueous medium that is an aqueous solution of common salt is preferably used as an aqueous solution having a specific gravity of about 7l6 degrees, and ordinary common salt is used, and other non-toxic salts such as potassium chloride and calcium chloride are used. ,
This aqueous medium is then poured into an airtight container, the cherry leaves are immersed in this aqueous medium, and then immersed under reduced pressure. The airtight container to be used first may be any airtight container that is large enough to contain the fresh cherry leaves to be used.For example, if a bundle of 50 fresh cherry leaves is added,
When using 00 bundles, an aqueous medium of about 5001 may be used, and an airtight container made of iron or stainless steel or the like having a volume of about 110 x 75 x 80 crrL may be used.

Next, to reduce the pressure, it is sufficient to immerse the fresh cherry leaves in an aqueous medium and reduce the pressure in a vacuum state for the purpose of processing, and it is convenient to reduce the pressure by sucking the air in the airtight container. However, the decompression conditions at that time are influenced by the decompression time, but for example, 700 mm.
Hg or more, it is sufficient to immerse at a reduced pressure of 1 minute or more, preferably at 750 mmHg for about 2 minutes in the case of the above-mentioned airtight container.
For example, a general vacuum pump, for example, a vacuum pump,
Manufactured by Minato Seiki Co., Ltd., type S (, -800 (exhaust speed 5o31)
10) may be used.

This is then immersed in an aqueous medium, which may be the same as mentioned above, preferably an aqueous medium with a temperature of about 7S to 16 degrees Baumé, and particularly preferably an aqueous medium with a temperature of about 1 degree Baume 1G. It is a medium.

During this pickling, the liquid is still acidic with a pH of about 3, but there is no need to neutralize it (to about pH 7) because acidification at this time has the effect of preventing spoilage during pickling. .

In this way, when the aqueous medium has a Baume temperature of 8 to 16 degrees, extremely good results can be obtained;
If a material with a pH of less than 7°C is used, then the treated product is soaked in a similar aqueous medium at a pH of about 7S to 16°C, preferably at a pH of about 3°C to 6°C, before spoilage. The pickled cherry leaves obtained in this way do not lose their flavor and aroma, and the front and back sides of the leaves are uneven and unclear. without exhibiting a whitish-brown color,
It has a clear medium color and still has the color of raw rubber, and is good in that it does not rot and is very good as a variety of edible cherry leaves in a short time. As stated,
The present invention is not limited in any way by this.

Example 1 Fifty fresh cherry leaves were tied together at the petiole and made into a bundle (approximately 60 to 7
0g), and put these 1000 bundles in an airtight iron container (1
10X75X80 sieve) and then injected with water 5001.

In addition, a wooden inner lid (
97 x 72
Submerge the fresh cherry leaves under the water surface, close the lid of the airtight container, and immediately reduce the pressure by suction with a vacuum pump (manufactured by Shinko Seiki Co., Ltd., model 5R-800, pumping speed 803 l/min) (750 mm).
Hg, 2 minutes).

This same operation was repeated twice to obtain 3,000 treated cherry leaf bundles, which were divided into 500 bundles into 6 groups.

As a control, six groups of 500 bundles of cherry blossom leaves that had not been subjected to the vacuum treatment (a treatment lacking only the vacuum treatment described above) were prepared.

Next, two groups of cherry leaves each containing 500 bundles were placed in Baume 16
Pour each of the saline solution with a specific gravity of 8 degrees Baume, the salt solution with a specific gravity of 8 degrees Baume, and water into a wooden barrel, add the cherry leaves of each group mentioned above, and cover with the inner lid. Keep it under water and store it in a dark place (for example, a warehouse) for 6 to 7 days after pickling (the pH will be about 3) After pickling, take out 2 to 3 bunches of cherry leaves every 10 days and The state of pickling of the leaves was determined.

In addition, in response to the change in pH to 3, one of the two groups was neutralized to about pH 7 with an aqueous solution of slaked lime.

As a result, the cherry leaf processed products of the present invention and the control are shown in Table 1 (present invention: pH 7) and Table 2 (present invention: pH 3).

The results were as shown in Table 3 (control pH 7) and Table 4 (control pH 3).

As shown in the results shown in Tables 1 to 4 above, the cherry leaves treated under reduced pressure according to the present invention exhibit a good uniform and clear medium color and a raw rubber color, especially when the salt concentration is Baume 16 as pH 3. In this case, there was no rot and it was in good condition.

In comparison, the control one is yellowish-white, non-uniform,
It was just an indistinct color.

Furthermore, in the case of the Baume 8 degree product, a good product was obtained in the present invention after immersion for 20 days, but the control product was still defective.

In addition, decay was observed in both the present invention and the control in Baume 0°C (when the soaking liquid was water), but in the present invention, cherry leaves with good coloration were obtained in a shorter period of time. Ta.

Therefore, in the case of the Baume 8 degree and Baume 0 degree soaking liquids (pH 7 and pH 3, respectively) of the present invention, they already exhibit a uniform and clear medium color, still a raw rubber color, before they rot. This is soaked in Baume's 16 degrees saline solution, preferably pH 3, for about 30 days.
A good product without spoilage was obtained, which was exactly the same as in the case of pH 3 and Baume salt concentration of 16 degrees.

Furthermore, each of the cherry leaf processed products of the present invention obtained in this manner has a flavor and aroma characteristic of original raw cherry leaves, and has the desired aroma and aroma after being soaked for a short period of time. It had a uniform, yet clear, medium color or raw rubber color, and was of extremely good quality, making it ideal for confectionery and other dishes.

Example 2 The same airtight container, wooden inner lid, and wooden timbers as in Example 1 were used, and 1000 bundles of fresh cherry leaves (50 bundles per bundle) were used.
Add a few fresh leaves) and add Baume's 16 degree saline solution (pH
7) 50 ox was added, then the lid was closed, and the pressure was reduced by suction using a vacuum pump (755 mm Hg, 2 minutes).

Next, this was added to a wooden barrel in which saline solution at a temperature of 16 degrees Baumé was injected and soaked (for 30 days) to obtain a processed product of cherry leaves.

The ice crystals retain the unique flavor and aroma of cherry blossom leaves, and are of good quality with a uniform, clear, medium color, but still the color of raw rubber.
It was completely incorruptible.

Claims (1)

[Scope of Claims] 1 Pickling cherry leaves is a product processing process characterized by reducing the pressure of fresh cherry leaves in an aqueous medium such as a saline solution in an airtight container and then soaking them in an aqueous medium such as a saline solution. A quick pickling method for pickled cherry leaves that exhibits a uniform and clear medium color or raw rubber color. 2. The rapid pickling of cherry leaves according to claim 1, wherein the reduced pressure conditions are 700 mmHg or more and 1 minute or more is a processing method.