JP7474899B1 - 烏梅のムメフラール含有量を向上させる加工方法 - Google Patents
烏梅のムメフラール含有量を向上させる加工方法 Download PDFInfo
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- 235000021018 plums Nutrition 0.000 title claims abstract description 69
- FYDIRKLRXHXXHY-UHFFFAOYSA-N Mumefural Chemical compound OC(=O)CC(O)(C(O)=O)CC(=O)OCC1=CC=C(C=O)O1 FYDIRKLRXHXXHY-UHFFFAOYSA-N 0.000 title claims abstract description 50
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000005406 washing Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 11
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 claims abstract description 10
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 claims abstract description 10
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 claims abstract description 10
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 229940100243 oleanolic acid Drugs 0.000 claims abstract description 10
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- XUCIJNAGGSZNQT-JHSLDZJXSA-N (R)-amygdalin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O[C@@H](C#N)C=2C=CC=CC=2)O1 XUCIJNAGGSZNQT-JHSLDZJXSA-N 0.000 claims abstract description 6
- 229940089837 amygdalin Drugs 0.000 claims abstract description 6
- YZLOSXFCSIDECK-UHFFFAOYSA-N amygdalin Natural products OCC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC(C#N)c3ccccc3 YZLOSXFCSIDECK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 6
- 239000012153 distilled water Substances 0.000 claims abstract description 6
- YGHHWSRCTPQFFC-UHFFFAOYSA-N eucalyptosin A Natural products OC1C(O)C(O)C(CO)OC1OC1C(OC(C#N)C=2C=CC=CC=2)OC(CO)C(O)C1O YGHHWSRCTPQFFC-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 9
- 201000010099 disease Diseases 0.000 claims description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 9
- 239000008213 purified water Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002985 plastic film Substances 0.000 claims description 5
- 229920006255 plastic film Polymers 0.000 claims description 5
- 238000007602 hot air drying Methods 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 abstract description 10
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 abstract description 9
- GWTUHAXUUFROTF-UHFFFAOYSA-N pseudochlorogenic acid Natural products C1C(O)C(O)C(O)CC1(C(O)=O)OC(=O)C=CC1=CC=C(O)C(O)=C1 GWTUHAXUUFROTF-UHFFFAOYSA-N 0.000 abstract description 9
- CWVRJTMFETXNAD-NXLLHMKUSA-N trans-5-O-caffeoyl-D-quinic acid Chemical compound O[C@H]1[C@H](O)C[C@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-NXLLHMKUSA-N 0.000 abstract description 9
- 150000007524 organic acids Chemical class 0.000 abstract description 5
- 235000005985 organic acids Nutrition 0.000 abstract description 5
- 238000007605 air drying Methods 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 241000720913 Fuchsia Species 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 12
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 9
- 238000012545 processing Methods 0.000 description 9
- 230000009286 beneficial effect Effects 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000000391 smoking effect Effects 0.000 description 3
- 230000003266 anti-allergic effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 208000028698 Cognitive impairment Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 241000293871 Salmonella enterica subsp. enterica serovar Typhi Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 102000003929 Transaminases Human genes 0.000 description 1
- 108090000340 Transaminases Proteins 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 230000000507 anthelmentic effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 208000010877 cognitive disease Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 231100000234 hepatic damage Toxicity 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000008818 liver damage Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 241000712461 unidentified influenza virus Species 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
烏梅のムメフラール含有量を向上させる加工方法
烏梅のムメフラール含有量を向上させる加工方法
烏梅のムメフラール含有量を向上させる加工方法
烏梅のムメフラール含有量を向上させる加工方法
烏梅のムメフラール含有量を向上させる加工方法
烏梅のムメフラール含有量を向上させる加工方法
烏梅のムメフラール含有量を向上させる加工方法
Claims (2)
- 烏梅のムメフラール含有量を向上させる加工方法であって、
1)果実の選別と洗浄:成熟度が80%以上で、実が大きく肉厚であり、核の小さな青ウメの新鮮な果実を選別して、病虫害により果核にかびが生えて腐敗している果実を除去し、浄水で洗浄して水気を切り、
2)アク抜き処理:青ウメの表面に、オレアノール酸、蜂蜜及び塩の混合材料を塗布したあと、蒸留水に浸し、超音波振動で洗浄してアミグダリンを析出させ、
前記オレアノール酸の質量濃度は50~60%であり、
前記蜂蜜の質量濃度は80~90%であり、
前記オレアノール酸、蜂蜜及び塩の混合質量比は(3~4):(1~3):(5~7)であり、
前記超音波振動の振動数は30~40kHzであり、
3)乾燥及び等級分け:洗浄後の青ウメの果実を熱風乾燥し、乾燥後に等級分けを行い、
前記等級分けでは3つの等級に分け、10g以下のものを1級、10~20gのものを2級、20g以上のものを3級とし、
前記熱風乾燥の温度は55~65℃であり、
乾燥後の青ウメの果実の水分含有量は20%以下であり、
4)高温反応:乾燥及び等級分け後の青ウメの果実を耐熱性のレトルトパウチに分けて詰め、スプレー式高温殺菌装置に投入して高温反応させ、
前記スプレー式高温殺菌装置の反応温度は115~125℃であり、反応時間は60~90minであり、
5)乾燥青ウメが詰められたレトルトパウチを高温殺菌装置から取り出し、レトルトパウチ表面の水滴を風乾燥することで、レトルトパウチ内の製品は食用可能な烏梅の完成品となる、
とのステップを含むことを特徴とする方法。 - ステップ5)における前記耐熱性のレトルトパウチは包装用のプラスチックフィルム材質でなることを特徴とする請求項1に記載の烏梅のムメフラール含有量を向上させる加工方法。
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CN202211248372.7A CN115606765B (zh) | 2022-10-12 | 2022-10-12 | 一种提高乌梅中梅素含量的加工方法 |
CN202211248372.7 | 2022-10-12 |
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Citations (2)
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JP2013201997A (ja) | 2012-03-29 | 2013-10-07 | Kinki Univ | 新規梅加工品の製造方法及びこれを用いた機能性組成物、食品組成物、医薬組成物 |
JP2015030714A (ja) | 2013-08-06 | 2015-02-16 | 中野Bc株式会社 | トリテルペノイド高含有梅エキス組成物およびその製造方法 |
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JP5715286B1 (ja) * | 2014-08-21 | 2015-05-07 | 晋 武川 | 無塩梅干しの製造方法 |
CN105211462A (zh) * | 2015-10-29 | 2016-01-06 | 理想科技集团有限公司 | 一种排毒梅子制作方法 |
CN112890145A (zh) * | 2021-02-23 | 2021-06-04 | 安徽万联食品有限公司 | 一种乌梅烟熏工艺 |
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JP2013201997A (ja) | 2012-03-29 | 2013-10-07 | Kinki Univ | 新規梅加工品の製造方法及びこれを用いた機能性組成物、食品組成物、医薬組成物 |
JP2015030714A (ja) | 2013-08-06 | 2015-02-16 | 中野Bc株式会社 | トリテルペノイド高含有梅エキス組成物およびその製造方法 |
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