JPH0716378B2 - Plum syrup pickling and umeboshi manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pickled plum and umeboshi.

[0002]

2. Description of the Related Art Plum syrup pickled on the market at present is manufactured by immersing ume in which syrup is not removed. The syrup pickled plums produced by this method are used in sweets and can be eaten as they are. However, in the ume syrup pickled in this way, it is necessary to remove the seeds when eating. For this reason, it has a drawback that it can be eaten when used in confectionery. In addition, like pickled plum, umeboshi also has the disadvantage that it is necessary to remove inedible seeds when eating, which makes it possible to eat. Especially, ume syrup pickled and umeboshi seeds are not preferable because they are put into the mouth and spit out, so they feel dirty.

This drawback can be solved by immersing the plums from which the seeds have been removed in a syrup and making the dried plums. Seedless syrup pickled and umeboshi are very convenient because you don't need to spit out the seeds when eating. However,
The ume syrup pickled and umeboshi produced by this method have a significantly reduced flavor compared to those without seed removal. The present inventor believes that the reason for the decrease in flavor is that the shape of the flesh of ume changes by removing seeds, and that the feel of the tongue changes, without changing the shape of the flesh somehow,
A method for removing seeds was developed. However, the flavor of pickled syrup or umeboshi could not be improved even if the seeds were removed without breaking the shape of the pulp.

The present inventor repeated further experiments, and as a result,
The difference between the pulp without seeds and the plum with seeds is
I considered that there are only seeds and studied the effect of seeds on the flavor of pulp. As a result, it was clarified that the unique ingredients contained in the seeds penetrate into the flesh when pickled in syrup or pickled plums, which gives a delicious flavor. That is, the seeds of plum contain hundreds of times as many glycosides amygdalin as the pulp. The glycoside amygdalin is decomposed into benzaldehyde, hydrogen cyanide, and glucose by the enzyme Emrdine as described below. C ₆ H ₅ CH (CN) OC ₁₂ H ₂₁ O ₁₀ + 2H ₂ O → C ₆ H ₅ CHO + HCN + 2C ₆ H ₁₂ O ₆ The benzaldehyde produced by this reaction formula gives the flesh of plums a unique flavor. It is an aroma component and is further reduced to produce various aroma components. However, how effectively benzaldehyde can be immersed in the pulp is the most important factor in determining the flavor of syrup pickled or pickled plum.

The present inventor has succeeded in remarkably improving the flavor of the flesh of seed-free plums by effectively utilizing benzaldehyde. Therefore, an important object of the present invention is to provide a method for producing ume syrup pickles and umeboshi, which does not require spitting of seeds when eating and which can effectively transfer aroma components of seeds to pulp.

[0006]

In order to achieve the above-mentioned object, the method for producing pickled plum and pickled plum according to the present invention produces pickled plum and pickled plum as follows. That is, the plum syrup is characterized by removing the seeds from the plum fruits and then immersing the removed seeds 1 together with the pulp 2 in the syrup. The method for producing umeboshi according to the present invention is characterized in that the flesh 2 from which the seed 1 has been removed from the ume fruit is soaked together with the removed seed 1. Seeds 1 removed from the plum can be easily separated from the pulp 2,
For example, like a tea pack, it is preferable to put the syrup or umeboshi in an immersion bag that allows the liquid to freely permeate and immerse it together with the pulp 2.

[0007]

In the ume syrup pickled and umeboshi produced by the method of the present invention, the seeds are removed, so there are no inedible parts, no edible residue, and no spitting of the seeds from the mouth. Therefore, it is very convenient when used as a material for Japanese sweets or eaten as umeboshi. Furthermore, since the seeds are soaked together when they are dipped in syrup or umeboshi, the glycosides such as amygdalin of seeds can penetrate into the pulp. The glycoside, amygdalin, that has penetrated into the pulp is decomposed into benzaldehyde, and the plum flavor is added to the pulp. Particularly preferably, the pulp from which the seeds have been removed has a significantly large contact area with the liquid of syrup or umeboshi, and the glycoside amygdalin, which is the active ingredient of the seeds, effectively penetrates into the pulp. This is because the flesh dissected by removing the seeds comes into contact with the liquid of syrup or umeboshi in a larger area, and the glycoside amygdalin penetrates from the surface of the flesh. Furthermore, by separating the seed and the pulp, the mixing ratio of the pulp and the seed can be freely adjusted. For example, soaking all of the seeds removed with the pulp, dipping some of the seeds removed with the pulp, or soaking more seeds with the pulp than You can also Therefore, by adjusting the ratio of pulp and seeds,
It is also possible to adjust the amount of the glycoside amygdalin to be dipped in the flesh to greatly control the flavor caused by benzaldehyde.

[0008]

Embodiments of the present invention will be described below with reference to the drawings. However, the following examples illustrate a manufacturing method for embodying the technical idea of the present invention,
The production method of the present invention does not specify the production conditions, the form of removing seeds from plums, etc. as described below. The manufacturing method of the present invention can be modified in various ways within the scope of the claims.

Example 1 Plum syrup pickles are manufactured as follows. As shown in FIG. 1, a seed 1 is taken out from the plum fruit and separated into a pulp 2 and a seed 1 as shown in FIG. In order to remove the seed 1, as shown in FIG. 1, after inserting the cylindrical cutter 3 into the seed 1, the seed 1 is clamped and pulled out to be removed.

The seed 1 separated from the pulp 2 is filled in a dipping bag 4 as shown in FIG. The dipping bag 4 is a sheet material that has water resistance and acid resistance and can freely pass liquid,
For example, fabric such as non-woven fabric or net is made into a bag shape

The pulp 2 from which the seeds 1 have been removed is filled in a container 5 as shown in FIG. 4, and a syrup in which the pulp 2 is dipped is filled. In the syrup, sweetening components such as sugar and glucose are added to water, and if necessary, seasonings such as sodium glutamate are added. Syrup is all pulp 2
Adjust the amount so that it can be dipped. The dipping bag 4 in which the seed 1 is dipped is dipped in the syrup. In this state, heat the syrup to make umeburo. Further, even after cooling, the seed 1 contained in the dipping bag is dipped in the syrup to transfer aroma components such as benzaldehyde contained in the seed 1 to the syrup. The aroma component transferred to the syrup permeates the pulp 2 immersed in the syrup to improve the flavor of the pulp 2.

As described above, when the syrup is heated while the seed 1 is soaked, the aroma component of the seed can be transferred to the pulp more effectively. However, it goes without saying that the seeds may not be dipped when heating and the seeds may be dipped after heating.

In the above steps, the amount of seeds 1 to be dipped in the syrup in which the pulp 2 is dipped is, as a rule, all the seeds removed from the pulp to be dipped in the syrup. However, the seeds extracted from the fruits come into contact with the flesh with a wider contact area through the syrup, so put some of the seeds taken out from the fruits in a dipping bag and immerse them in the syrup to add the aroma component to the pulp. It can also be penetrated.

The seeds placed in a dipping bag and dipped in syrup can be easily separated from the pulp when eating plums or when using plums as a material for confectionery.

Example 2 Umeboshi is manufactured by the following steps. The seeds are removed from the plum fruits in the same manner as in Example 1. Place the removed seeds in a dipping bag. The flesh from which the seeds have been removed is dipped in water, drained, salted and filled in a container. The container is also filled with a dip bag. Put weight on the container and press it. In summer, the plum pulp is taken out of the container and sun-dried to adjust the water content. Put the sun-dried plum flesh and the dipping bag into the container again. Lightly squeeze the leaves with salt and soak them in ume vinegar to color them crimson and then expose them to sunlight for a few days. After that, the leaves, the flesh of the plum, the dipping bag containing the seeds, and the plum vinegar are placed in a container and exposed to the sun for several days. Then, lightly press the lid from above. In this way, the aroma components such as benzaldehyde contained in the seeds are transferred to the umeboshi liquid. The aroma component transferred to the liquid transfers to the pulp from both the surface and the inside of the incision.

[0016]

EFFECTS OF THE INVENTION The syrup pickled plums and pickled plums produced by the method of the present invention do not need to spit seeds from their mouth when they are eaten, and can be eaten without any residue. There are features. It is because the pulp and seeds are separated, and by dipping the separated seeds together with the pulp in syrup or the like, aroma components such as glycosides amygdalin and benzaldehyde contained in the seeds can be effectively penetrated into the pulp. is there.

In the conventional manufacturing method, the fruit is immersed in syrup or the like without removing the seed. In this state, the aroma component of the seed is transferred from the seed to the pulp at the portion where the seed and the pulp come into contact with each other. That is, in this state, the area where the aroma component transfers from the seed to the pulp is determined by the surface area of the seed. On the other hand, in the production method of the present invention, the seed and the pulp are separated and immersed in a syrup or the like, so that the area where the aroma component of the seed is transferred to the pulp can be extremely widened. Since the pulp from which the seeds have been removed is incised, the contact area with syrup and umeboshi increases, and since the surface of the flesh also comes into contact with syrup and the like, aroma components also penetrate from this part. Is.

Furthermore, the remarkable features of the present invention are as follows.
Since the seed and the pulp are separated and the seed and the pulp are immersed in a syrup or a umeboshi solution in which the seed and the pulp are immersed, the flavor ratio can be adjusted by adjusting the mixing ratio of the seed and the pulp. For example, when the amount of seeds immersed in syrup or umeboshi liquid is increased, a large amount of aroma components such as glycosides amygdalin and benzaldehyde contained in the seeds are transferred to the syrup. Therefore, the pulp that is dipped in the syrup is dipped in a liquid containing a high-concentration aroma component, and a larger amount of aroma component is permeated. On the contrary, if you adjust the amount of seeds soaked in syrup to a small amount,
The concentration of aroma components contained in syrup can be lowered, and the amount of aroma components contained in pulp can be limited. This has the feature that, in the production of ume syrup pickles and umeboshi, the flavor can be adjusted to the optimum condition for use. For example, when syrup pickles are used for Japanese confectionery, the sourness and aroma can be suppressed by reducing the mixing amount of seeds.

Table 1 below shows the results of a sensory test of ume syrup pickled by removing seeds from fruits and immersing the removed seeds in syrup, and ume syrup produced without soaking seeds. Shows. As shown in this table,
It has been clarified that the flesh of ume produced without soaking seeds has less aroma, sourness and bitterness, and the syrup pickling produced by soaking seeds has more aroma, sourness and bitterness. This demonstrates that the amount of seeds soaked in syrup can be adjusted to optimize the pulp flavor.

[0020]

[Table 1]

Further, in order to clarify the features of the production method of the present invention, the plums with seeds, the plums from which the seeds have been removed, and the aroma components of the seeds are dialyzed against propanol and the results are measured by gas chromatography. This is shown in FIGS. Fig. 5 is a plum with seeds, Fig. 6 is a plum without seeds, that is, only the flesh,
FIG. 7 shows the measurement results of seeds. However, the graph was measured under the following conditions. The analytical material enclosed in a polyethylene film was dipped in a glass container containing 2-pumepanol, and aroma components were dialyzed against 2-propanal and measured by gas chromatography. The mixing ratio of the materials and 2-propanol was as follows. The plum with seeds in Figure 5 is: plum: 2 propanol =
1: 2 Seedless pulp of Figure 6 is: pulp: 2 propanol =
1: 2 Seeds in Figure 7 are: Seed: 2-Propanol =
1: 4 Seeds in FIG. 7 are twice as much as those in FIG. 5 and FIG.
It is mixed with propanol. Therefore, in order to compare FIG. 7 with FIGS. 5 and 6, it is necessary to double the measured values. The gas chromatograph is the Yokogawa Hewlett Packard HP
-5890II column was 30 m × 0.53 mm 0V-170 1.0 Micron Film BONDED Column temperature was determined as follows. The injection temperature was 210 ° C. The detection temperature was 230 ° C. The injection volume was 2 μl. In FIGS. 5 to 7 showing the measurement results, a peak appearing near 3.0 indicates benzaldehyde. In the plum with seeds shown in FIG. 5, the area showing the peak size of benzaldehyde appearing at 3.000 is 29974 (relative value). In the flesh of plum of FIG. 6, the peak area of benzaldehyde appearing at 3.000 is 17150. Furthermore, FIG.
In the plum seed shown in (1), the peak area of benzaldehyde is 68459. Since the measurement in FIG. 7 is twice as thin, the numerical value for comparison between FIG. 5 and FIG.
Doubled, that is, 136918.

As is apparent from these figures, seed-bearing plum contains about twice as much benzaldehyde as seed-free plum. Furthermore, the seed of plum is 7.98 of plum without seed.
It contains as much as 4.5 times more benzaldehyde than plum with seeds. In this way, since the seeds contain a large amount of benzaldehyde, which is an aroma component, the seeds are separated from the flesh and soaked in syrup or umeboshi liquid to produce very delicious plum syrup pickles and umeboshi. can do.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing a state in which seeds are removed from plum fruits.

FIG. 2 is a cross-sectional view showing a state in which pulp and seeds are separated.

FIG. 3 is a front view showing a state in which seeds are stored in an immersion bag.

FIG. 4 is a cross-sectional view showing a state where the pulp is immersed in syrup.

FIG. 5 is a graph showing the results of dialysis of plums with seeds against propanohale and measurement by gas chromatography.

FIG. 6 is a graph showing the results of dialysis of the flesh from which seeds have been removed against propanolohal and measurement by gas chromatography.

FIG. 7 is a graph showing the results of dialysis of seeds against propanohale and measurement by gas chromatography.

[Explanation of symbols]

 1 ... Seed 2 ... Flesh 3 ... Cutter 4 ... Immersion bag 5 ... Container

Claims (2)

[Claims] 1. A method for producing a plum pickled in syrup, wherein the pulp obtained by removing seeds from plum fruits is immersed in syrup.
A method for producing pickled plums in a syrup, which comprises immersing the removed seeds in a syrup together with the pulp. 2. A method for producing umeboshi, in which the flesh obtained by removing seeds from plum fruits is dipped, and the removed seeds are dipped together with the flesh in the method for producing umeboshi.