JPS5920333B2 - Quick pickling process - 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 has been a demand for a product that exhibits a uniform and clear medium color or raw rubber color and retains 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 blossom leaves, the present inventor unexpectedly found that fresh cherry leaves were dried in water or a salt aqueous solution in an airtight container. By immersing the product in an aqueous medium such as chlorine, immersing it in a vacuum treatment, and then immersing it in an aqueous medium at a Baume temperature of 8 to 16 degrees, the whitish-brown coloration that was a drawback of the conventional method does not occur at all. I learned that it is possible to obtain a processed product of cherry leaves that has a good flavor and aroma and exhibits a uniform and clear medium color or raw rubber color in a short period of time.
It is an aqueous solution of non-toxic salts with a specific gravity of 6 degrees, and the pH is neutral to acidic.
It has been found that extremely good processed products with better flavor and aroma and which do not spoil can be obtained.

Furthermore, when the aqueous medium is water or a Baume temperature of 8 degrees Celsius or lower, it has been found that a processed cherry leaf product of comparable quality can be obtained by soaking in an aqueous medium at a Baume temperature of 8 to 16 degrees Celsius after reducing the pressure.

The present invention was completed based on the above knowledge, and is characterized by immersing fresh cherry leaves in water in an airtight container, then immersing them in a saline solution after reducing the pressure. The quick pickling of cherry leaves exhibiting medium color or raw rubber color is a processing method, and the 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 give an example in carrying out the present invention, it is convenient to tie about 50 to 100 fresh cherry leaves to make a bundle (about 60 to 140 g), and the amount of cherry blossom leaves used is For example, 1000 bundles (approximately 60 to 60
140ky) is commercially convenient, and the amount of this bundle to be used can 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 filled with water.

When injecting the aqueous medium, it is sufficient that the amount is sufficiently below the water surface to soak the fresh cherry leaves used, and at this time, an inner lid may be used to more effectively soak the fresh cherry leaves.

Furthermore, the aqueous medium used is water or Baume 1
It is sufficient to use a non-toxic salt aqueous solution having a specific gravity of 6 degrees or less, and table salt is preferably used as the non-toxic salt, and examples of the non-toxic salt include potassium chloride, calcium chloride, sodium sulfate, phosphoric acid, etc. It may also be common salt containing sodium or the like.

Next, this aqueous medium is poured into an airtight container, the fresh cherry blossom leaves are immersed, and the pressure is reduced for immersion. Any suitable container will do, for example a bunch of 50 fresh cherry blossom leaves.

When using these 1000 bundles, approximately 5001 aqueous medium may be used, and an airtight container made of iron or stainless steel or the like having a volume of approximately 110 x 75 x 80 cIrL may be used.

Next, to reduce the pressure, it is sufficient to reduce the pressure on the fresh cherry leaves immersed in the aqueous medium, or simply to reduce the pressure by sucking the air in the airtight container. In addition, the depressurization conditions at that time are affected by the depressurization time, but for example, it is sufficient to immerse the container under a depressurization of 700 gmHg or more for 1 minute or more, and preferably 750 mJ (in g) in the case of the above-mentioned airtight container. It may take about 2 minutes, and for example, a general vacuum pump, such as Shinko Seiki Co., Ltd. model SR-800 (pumping speed 80317 minutes) may be used.

Thereafter, this is soaked in an aqueous medium such as a saline solution, and the saline solution is the same saline solution as above at a temperature of about 7S to 16 degrees, particularly preferably a saline solution of about 7S to 16℃.
It is a saline solution with a degree of salt.

In addition, during this pickling, the liquid becomes acidic at about pH 3, but there is no need to neutralize it (to about pH 7) because the acidification at this time has the effect of preventing spoilage during pickling. be.

In this way, when the aqueous medium has a Baume temperature of 8 to 16 degrees, extremely good results can be obtained;
If a pH of less than 7°C is used, the treated product should be placed in a similar aqueous medium at a pH of about 7S to 16°C, preferably at a pH of about 3°C, before being putrefied. It is enough to pickle the cherry leaves at room temperature for up to 30 days, and the pickled cherry leaves obtained in this way do not lose their flavor and aroma, and the leaves have uneven surfaces. without exhibiting an indistinct whitish-brown color,
It exhibits a clear medium color or raw rubber color, and is good in that it does not rot, and in a short period of time, various edible cherry leaves of excellent quality were obtained.

The present invention will be specifically described below with reference to examples, but
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
10X75X80cIfL), then add water 5001
was injected.

In addition, in order to submerge the fresh cherry leaves under the water surface, a wooden inner lid (
97 x 72 x 3 cm) on the water surface, and place a wooden square lumber (10 x 20 x 70 cIrL) 2 on top of this inner lid.
Place the book, submerge the fresh cherry leaves under the water to soak them, 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 6031!/min). (750 mmHg -, 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, in a warehouse).The pH will be about 3 6-7 days after soaking.
After pickling, 2 to 3 cherry leaves were taken out every 10 days, and the state of the pickled 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 were shown in Table 1 (present invention: pH 7), Table 2 (present invention: pH 3),
The results were as shown in Table (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 or raw rubber color, and in particular, the salt concentration as pH 3 is Baume 16 degrees. 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 time. Ta.

Therefore, in the case of the Baume 8 degree and Baume 70 degree soaking liquids (pH 72 and pH 3, respectively) of the present invention, since they already exhibit a uniform and clear medium color or raw rubber color before decay, they are further treated with Baume. Soak the serum for about 30 days in a 16 degree saline solution, preferably a Baume 16 degree saline solution with a pH of 3, thereby making the infusion solution pH 7 of Tables 1 and 2 above.
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 exhibits a uniform and clear medium color or raw rubber color, and is 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) Add 5001 and soak it in, then close the lid and reduce the pressure by suctioning with a vacuum pump (755 mmHg,
2 minutes).

Next, this was added to a wooden barrel filled with saline solution at a Baume temperature of 16 degrees and allowed to soak (for 30 days) to obtain a processed product of cherry leaves.

This product retains the characteristic flavor and aroma of cherry blossom leaves, and exhibits a uniform, clear, medium color or raw rubber color.
It was completely incorruptible.

Claims (1)

[Scope of Claims] 1. Fresh cherry leaves exhibiting a uniform and clear medium color or raw rubber color, characterized by immersing fresh cherry leaves in water in an airtight container, then immersing them in a saline solution after reducing the pressure. Quick pickling is a processing method. 2. The rapid pickling of cherry leaves according to claim 1, wherein the reduced pressure conditions are 700 gmHg or more and 1 minute or more is a processing method.