JPH0866163A - Production of salted and dried japanese apricot-like processed food - Google Patents

Abstract

PURPOSE: To provide a method for producing salted and dried Japanese apricot- like, free of problem of appearance, hardness, etc., capable of forming into desired shape and freely controlling flavoring and seasoning, etc., and excellent in taste. CONSTITUTION: This producing method is to provide a step for pouring a liquid mixture comprising at least flesh of Japanese apricot, curdlan, water and salt content in an amount of 0-8wt.% based on total weight into a desired formed mold, heat the liquid mixture in the mold and forming the mixture.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は種なしの梅干し様加工食
品の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a seed-less processed umeboshi-like processed food.

【０００２】[0002]

【従来の技術】従来、種がなく、丸ごと食することがで
きる種なしの梅干し様加工食品の製造方法として、たと
えば、以下のような方法が提案されている。 種子のみ取り除いた梅干し又は梅干しをつぶしたも
の、あるいは梅干しのエキスをゼラチン、オブラートな
どの被覆材で包み、１個のカプセル状にする方法（特開
昭５６−１２７０６３号公報参照）。2. Description of the Related Art Conventionally, the following method has been proposed as a method for producing a seed-less processed umeboshi-like processed food which has no seeds and can be eaten whole. A method of wrapping umeboshi or mashed umeboshi in which only the seeds have been removed, or an extract of umeboshi is wrapped with a coating material such as gelatin or wafer to form a single capsule (see JP-A-56-127063).

【０００３】 梅干しの果肉の凍結乾燥粉末と梅干し
の梅肉とを均一に混練して丸剤状固形食品とする方法
（特開昭５５−３７２７号公報参照）。 梅肉エキス、梅肉エキスの凍結乾燥粉末及び山芋の
乾燥粉末からなる均一混練物を丸剤状に造粒する方法
（特開昭５６−３５９４８号公報参照）。 梅肉、もしくはこれに調味料、肉類、卵等を組み合
わして得た混合物を成形して、この成形体をアルギン酸
塩水溶液、カラギーナン溶液、ペクチン溶液、またはフ
ァーセレラン溶液で被覆し、これを凝固剤溶液と接触せ
しめて不溶化皮膜を形成し、乾燥する方法（特公昭６０
−２１７８７３号公報参照）。A method of uniformly kneading freeze-dried powder of umeboshi flesh and umeboshi of umeboshi into a solid food in the form of pills (see Japanese Patent Laid-Open No. 55-3727). A method of granulating a uniform kneaded product composed of plum extract, freeze-dried powder of plum extract and dried powder of yam into pills (see JP-A-56-35948). Plum or a mixture obtained by combining it with seasonings, meats, eggs, etc. is molded, and this molded body is coated with an alginate aqueous solution, a carrageenan solution, a pectin solution, or a furceleran solution, which is a coagulant. A method of forming an insolubilized film by bringing it into contact with a solution and drying it (Japanese Patent Publication No. 60
-217873).

【０００４】 の方法において、混合物に鰹を加え
る方法（特公昭６１−１２２６４号公報参照）。In the above method, bonito is added to the mixture (see Japanese Patent Publication No. 61-12264).

【０００５】[0005]

【発明が解決しようとする課題】しかし、先に提案され
た上記方法は、いずれも生産性が悪く、しかも、硬い、
梅干しの風味がない、塩と酸の味のバランスが良くな
い、梅肉が少ない、色調が黒いなどの問題点があり、全
てに満足できる種なし梅干し様加工食品を得ることがで
きない。However, all of the above-mentioned methods proposed above have poor productivity and are hard.
There is a problem that the taste of umeboshi is not good, the balance of salt and acid is not good, there is little ume, and the color is black.

【０００６】本発明は、このような事情に鑑みて、外観
や硬さ等も問題なく、所望の形状に成形することができ
るとともに、塩分、酸味或いはうま味等の調味、味付け
が自由に調整でき、食味に優れた梅干し様加工食品の製
造方法を提供することを目的としている。In view of such circumstances, the present invention can be molded into a desired shape without any problems in appearance and hardness, and the seasoning and seasoning such as salt, sourness or umami can be freely adjusted. An object of the present invention is to provide a method for producing a processed food of umeboshi which has an excellent taste.

【０００７】[0007]

【課題を解決するための手段】本発明にかかる梅干し様
加工食品の製造方法は、このような目的を達成するため
に、少なくとも梅肉、カードラン、水及び全重量の０〜
８重量％の塩分からなる液状混合物を、所望の成形型内
に注入し、型内で加熱して成形する工程を備えている構
成とした。[Means for Solving the Problems] In order to achieve such an object, the method for producing a umeboshi-like processed food according to the present invention has at least 0 of ume, curdlan, water and total weight.
A liquid mixture composed of 8% by weight of salt was poured into a desired molding die and heated in the die to be molded.

【０００８】上記構成において、梅肉としては、たとえ
ば、塩漬け梅、梅干し、減塩梅干し、梅ピューレ、梅酒
梅等から種を除いたもの、或いは梅肉の凍結乾燥粉末等
が、単独で或いは複数混合して使用できる。梅肉の使用
量としては、梅干しの風味が出れば、特に限定されない
が、液状混合物全体の２０重量％以上（特に好ましくは
５０重量％以上）とすることが好ましい。[0008] In the above-mentioned constitution, as the flesh, for example, salted plum, umeboshi, reduced-salt umeboshi, ume puree, umeshu ume, and the like, or lyophilized powder of ume, singly or in plurals. Can be mixed and used. The amount of plum meat used is not particularly limited as long as the flavor of umeboshi comes out, but it is preferably 20% by weight or more (particularly preferably 50% by weight or more) of the entire liquid mixture.

【０００９】カードランは、微生物が産出する発酵多糖
類（β１→３グリコキシ結合だけからなるグルカン）で
あって、一般に粉末として市販されている。カードラン
粉末は水、アルコールに溶けないが、その水等の懸濁液
を加熱すると、膨潤し、ゲル化する。得られたゲルは、
熱不可逆性ゲルで、加熱温度と時間に応じゲル強度が高
くなり、再加熱しても溶けない。また、このゲルは、耐
酸性があり、ｐＨ２．０〜９．０の間ではゲル強度はほ
とんど変わらない。Curdlan is a fermenting polysaccharide (a glucan consisting only of β1 → 3 glycoxy bonds) produced by microorganisms, and is generally marketed as a powder. Curdlan powder is not soluble in water or alcohol, but when a suspension of the water or the like is heated, it swells and gels. The gel obtained is
It is a heat irreversible gel and its gel strength increases with heating temperature and time, and it does not melt even when reheated. Further, this gel has acid resistance, and the gel strength hardly changes between pH 2.0 and 9.0.

【００１０】カードランの配合割合は、塩分の配合率に
よっても異なるが、全液状混合物中、約０．５〜８重量
％が好ましく、約１〜６重量％が特に好ましい。すなわ
ち、カードランの配合率が多くなりすぎると、ゲル強度
が高くなり、得られた加工食品は、硬くて弾力性があっ
て、梅干しのような柔らかさがなくなる傾向がある。因
に、塩分の含有率が４重量％ではカードランの含有率が
３重量％ぐらいが適当で、塩分の含有率が６重量％では
カードラン含有率が４〜５重量％程度が適当である。The blending ratio of curdlan varies depending on the blending ratio of salt, but is preferably about 0.5 to 8% by weight, particularly preferably about 1 to 6% by weight, based on the total liquid mixture. That is, if the blending ratio of curdlan is too high, the gel strength becomes high, and the obtained processed food tends to be hard and elastic and lose the softness like umeboshi. When the salt content is 4% by weight, the curdlan content is about 3% by weight, and when the salt content is 6% by weight, the curdlan content is about 4-5% by weight. .

【００１１】カードラン含有の液状混合物の調製法は、
公知の方法、例えば、カードランを水または温水で希
釈、分散または懸濁する方法が採用されている。すなわ
ち、梅肉、カードラン、水を含む原料全部または一部を
カッターミキサー、混練機、プロペラ攪拌機付きタンク
等に入れ、高い熱をかけないで十分攪拌混合し、均一な
液状混合物を作ることができる。A method for preparing a liquid mixture containing curdlan is as follows:
A known method, for example, a method of diluting, dispersing or suspending curdlan with water or warm water is adopted. That is, all or part of raw materials containing plum, curdlan, and water are put in a cutter mixer, a kneader, a tank with a propeller stirrer, etc., and sufficiently stirred and mixed without applying high heat to form a uniform liquid mixture. it can.

【００１２】なお、液状混合物は高粘度になるため、混
合中或いは混合後に脱気処理を施すことが望ましい。ま
た、本発明の梅干し様加工食品には、塩分、酸味、うま
味、色付け等が必要な場合、梅酢、梅エキス、食塩、果
汁、調味料、鰹エキス、還元水飴、食品添加物、酒精、
色素、しそ液等の付加物を単独であるいは複合して適宜
加えることができる。 調味料としては、特に限定され
ないが、たとえば、アミノ酸系調味料、天然系調味料、
食酢、醤油等が挙げられる。Since the liquid mixture has a high viscosity, it is desirable to perform a degassing treatment during or after the mixing. Further, the umeboshi-like processed food of the present invention, salt, sourness, umami, if necessary coloring, plum vinegar, plum extract, salt, fruit juice, seasoning, bonito extract, reduced starch syrup, food additives, alcohol,
Additives such as dyes and perilla syrups can be appropriately added alone or in combination. The seasoning is not particularly limited, for example, amino acid-based seasoning, natural-based seasoning,
Examples include vinegar and soy sauce.

【００１３】食品添加物としては、天然色素、人工色
素、増粘剤、甘味料、香料、ビタミンＢ₁ 、ラウリル硫
酸塩、ビタミンＣ、酸味料等が挙げられる。これら付加
物を加工食品に付加する方法としては、予め液状混合物
中に混合して付加する方法、あるいは、型中で成形され
た成形物を上記付加物液中に浸漬して付加物を成形物に
含浸させる方法等がある。Examples of food additives include natural pigments, artificial pigments, thickeners, sweeteners, flavors, vitamin B ₁ , lauryl sulfate, vitamin C and acidulants. As a method of adding these adducts to the processed food, a method of adding them by mixing them in a liquid mixture in advance, or a molded article molded in a mold is immersed in the above-mentioned adduct liquid to form the adduct. And the like.

【００１４】なお、これら付加物を予め液状混合物中に
付加した場合でも、液状混合物中の塩分は、８重量％以
下にすることが好ましい。この液状混合物は、成形型
（成形容器）に連続的または断続的に充填機等で注入す
る。成形型としては、特に限定されないが、ステンレス
製あるいは耐熱性のプラスチック樹脂製のものが好まし
い。Even when these adducts are previously added to the liquid mixture, the salt content in the liquid mixture is preferably 8% by weight or less. This liquid mixture is continuously or intermittently poured into a molding die (molding container) by a filling machine or the like. The mold is not particularly limited, but a mold made of stainless steel or a heat-resistant plastic resin is preferable.

【００１５】また、型のキャビティ形状は、特に限定さ
れず、たとえば、球型、楕円型、円筒型、レモン型、四
角型、粒型、星型、各立方体型等が挙げられ、その大き
さは直径５mmから３０mm、長さ５mmから４０mmで、特に
直径１０mmから２０mmが加工食品をおむすびの芯などと
して使用する場合に好ましい。液状混合物は、成形型に
注入したのち、成形型ごと加熱されるが、加熱は、たと
えば、スチームボックスのような蒸気加熱機、蒸気殺菌
機、高温高圧加熱機、ローラー加熱機などを用いて行わ
れる。The shape of the cavity of the mold is not particularly limited, and examples thereof include a spherical shape, an elliptical shape, a cylindrical shape, a lemon shape, a square shape, a grain shape, a star shape, each cubic shape, and the like. Has a diameter of 5 mm to 30 mm and a length of 5 mm to 40 mm, and a diameter of 10 mm to 20 mm is particularly preferable when the processed food is used as a core of rice ball. The liquid mixture is poured into a mold and then heated together with the mold.The heating is performed using, for example, a steam heater such as a steam box, a steam sterilizer, a high temperature and high pressure heater, a roller heater, or the like. Be seen.

【００１６】加熱温度は、特に限定されないが、８０℃
以上１２１℃以下が好ましい。加熱時間は加熱温度、調
製液の内容、大きさ、ゲル膜の厚さ、成形型の熱伝導状
態などにもよるが、約１分から２０分程度である。ま
た、上記構成のように成形された成形品は、そのまま加
工食品として食することもできるが、必要に応じて得ら
れた成形品を、調味液または着色液に漬け込み、さらに
所望の味付けや色付けを施して加工食品とすることもで
きる。The heating temperature is not particularly limited, but is 80 ° C.
It is preferably 121 ° C or lower and 121 ° C or lower. The heating time is about 1 to 20 minutes, although it depends on the heating temperature, the content of the preparation liquid, the size, the thickness of the gel film, the heat conduction state of the molding die and the like. Further, the molded product molded as described above can be eaten as a processed food as it is, but if necessary, the molded product is dipped in a seasoning liquid or a coloring liquid to further impart a desired seasoning or coloring. It can also be processed food.

【００１７】調味液および着色液としては、特に限定さ
れないが、たとえば、梅酢、梅エキス、食塩、果汁類、
調味料、鰹エキス、還元水あめ、食品添加物、酒精、色
素、しそ葉、しそ液などを１種または複数種含むものが
挙げられる。また、調味液または着色液によって成形品
を漬け込む場合の調味液または着色液の量は、成形品を
１に対して、１〜１０程度の割合とすることが好まし
い。The seasoning liquid and the coloring liquid are not particularly limited, but for example, plum vinegar, plum extract, salt, fruit juices,
Examples include those containing one or more kinds of seasonings, bonito extract, reduced starch syrup, food additives, spirits, pigments, perilla leaves, perilla liquid and the like. When the molded product is immersed in the seasoning liquid or the coloring liquid, the amount of the seasoning liquid or the coloring liquid is preferably about 1 to 10 with respect to 1 of the molded product.

【００１８】[0018]

【作用】上記構成によれば、液状混合物を所望の型内に
注入し、加熱することで、適度なゲル強度を持った梅干
し様の成形品を得ることができ、この成形品をそのまま
加工食品として食することができる。すなわち、液状混
合物中の塩分が８重量％より多くなると、加熱温度を高
くしても、加熱時間を長くしても、カードランを多くし
てもゲル形成性（成形性）が低下し、ゲル化しなくなる
傾向があるが、液状混合物中の塩分が０〜８重量％であ
るため、成形型内に液状混合物を注入し、加熱すること
で、液状混合物中のカードランがゲル化し、適度な硬さ
を有する成形型のキャビティ形状に沿った成形品が形成
される。According to the above construction, by pouring the liquid mixture into a desired mold and heating it, it is possible to obtain a umeboshi-like molded product having an appropriate gel strength, and this molded product is directly processed food. Can be eaten as That is, when the salt content in the liquid mixture is more than 8% by weight, the gel forming property (moldability) is lowered even if the heating temperature is increased, the heating time is increased, or the curdlan is increased, and the gel content is decreased. However, since the salt content in the liquid mixture is 0 to 8% by weight, pouring the liquid mixture into the mold and heating it causes the curdlan in the liquid mixture to gel and to give an appropriate hardness. A molded product is formed in accordance with the cavity shape of the mold having the height.

【００１９】そして、得られた成形品をそのまま加工食
品として使用することができる。また、成形品を調味液
または着色液に漬け込むようにすれば、成形品が型崩れ
や硬さが硬くなったりすることなく調味液の成分に応じ
た味に味付けされたり、所望の色に色付けされる。The molded product thus obtained can be used as it is as a processed food. By soaking the molded product in seasoning liquid or coloring liquid, the molded product can be seasoned to the taste according to the components of the seasoning liquid or colored to the desired color without losing the shape or hardness of the molded product. To be done.

【００２０】[0020]

【実施例】以下に、本発明を、その実施例を参照しつつ
詳しく説明する。 （実施例１）水４００ｇ、還元水あめ４８ｇにカードラ
ン３５ｇを入れ、ミキサーなどでよく混練し、カードラ
ンを分散させる。この分散液に梅干しの梅肉（塩分１２
％）５００ｇ、クエン酸１５ｇ、２％ビタミンＢ₁ 液２
ｇを加えてよく混合して全量１０００ｇの液状混合物を
得た。この液状混合物を直径１．８cmのステンレス製の
球状金型成形容器に注入し、蒸気加熱を５分間行い、球
状にゲル化させた。冷却後、型から取り出す操作を連続
して実施したところ、平均２．８ｇ、塩分６重量％の球
状加工食品を約３５０個を得ることができた。EXAMPLES The present invention will be described in detail below with reference to its examples. (Example 1) 35 g of curdlan was added to 400 g of water and 48 g of reduced starch syrup, and the curdlan was dispersed by thoroughly kneading with a mixer or the like. Add the dried plums to the dispersion (salt 12
%) 500 g, citric acid 15 g, 2% vitamin B ₁ liquid 2
g was added and mixed well to obtain a liquid mixture having a total amount of 1000 g. This liquid mixture was poured into a stainless steel spherical mold-molding container having a diameter of 1.8 cm, and steam heating was performed for 5 minutes to gel the spherical mixture. After cooling, the operation of taking out from the mold was continuously carried out, and about 350 spherical processed foods having an average of 2.8 g and a salt content of 6% by weight could be obtained.

【００２１】（実施例２）水４５０ｇにカードラン３５
ｇを入れ、ミキサーなどでよく混練し、カードランを分
散させる。この分散液に梅干しの梅肉（塩分８％）５１
５ｇを加えてよく混合して全量１０００ｇの液状混合物
を得た。この液状混合物を直径１．８cmのステンレス製
の球状金型成形容器に注入し、蒸気加熱を５分間行い球
状にゲル化させた。冷却後、型から取り出す操作を連続
して実施したところ、約３５０個の成形物が得られた。
この得られた成形物を、梅酢（塩分１８％）３kgに５日
間漬け込んだところ、平均２．８ｇ、塩分１４．５重量
％の球状加工食品を約３５０個を得ることができた。(Example 2) Curdlan 35 in 450 g of water
Add g and knead well with a mixer to disperse the curdlan. Add 51 grams of umeboshi (8% salt) to this dispersion.
5 g was added and mixed well to obtain a liquid mixture having a total amount of 1000 g. This liquid mixture was poured into a stainless steel spherical mold-molding container having a diameter of 1.8 cm, and steam heating was carried out for 5 minutes to form a spherical gel. After cooling, the operation of taking out from the mold was continuously performed, and about 350 molded products were obtained.
When the obtained molded product was dipped in 3 kg of plum vinegar (salt content 18%) for 5 days, about 350 spherical processed foods having an average of 2.8 g and a salt content of 14.5% by weight could be obtained.

【００２２】（実施例３）水３６０ｇと梅干し調味液１
００ｇ（塩分５％）の中にカードラン３５ｇを入れ、ミ
キサーなどでよく混練し、カードランを分散させて得た
分散液に、梅干しの梅肉（塩分８％）５０５ｇを加えて
よく混合して全量１０００ｇの液状混合物を得た。この
液状混合物を直径１．８cmのステンレス製の球状金型成
形容器に注入し、蒸気加熱を５分間行い球状にゲル化さ
せた。冷却後、型から取り出す操作を連続して実施して
約３５０個の成形物を得た。この得られた成形物を梅酢
（塩分１８％）２．１kg、還元水あめ３６０ｇ、食酢２
００ｇ、赤しそ液２００ｇ（塩分２５％）、酒精８０
ｇ、クエン酸４０ｇ、アミノ酸調味料１０ｇ、２％ビタ
ミンＢ₁ 液１０ｇ合計３kgからなる液に５日間漬け込ん
だところ、平均２．８ｇ、塩分１２重量％のしそ梅干し
様球状加工食品を約３５０個得ることができた。(Example 3) 360 g of water and umeboshi seasoning liquid 1
Curdlan (35 g) was added to 00 g (salt content 5%), kneaded well with a mixer, etc., and 505 g of umeboshi (8% salt content) of umeboshi was added to the dispersion obtained by dispersing the curdlan and mixed well. A total of 1000 g of liquid mixture was obtained. This liquid mixture was poured into a stainless steel spherical mold-molding container having a diameter of 1.8 cm, and steam heating was carried out for 5 minutes to form a spherical gel. After cooling, the operation of taking out from the mold was continuously carried out to obtain about 350 molded products. 2.1 kg of plum vinegar (salt content 18%), 360 g of reduced starch syrup, vinegar 2
00g, red shiso liquid 200g (salinity 25%), alcohol 80
g, citric acid 40g, amino acid seasoning 10g, 2% Vitamin B ₁ liquid 10g Soaked in a liquid consisting of 3kg for 5 days, and about 350 pieces of shiso umeboshi-like spherical processed foods with an average of 2.8g and a salt content of 12% by weight. I was able to get it.

【００２３】（実施例４）水４３０ｇの中にカードラン
２０ｇを入れミキサーなどでよく混練し、カードランを
分散させて得た分散液に、梅ピューレー３００ｇと梅干
しの梅肉（塩分８％）２００ｇ、鰹節５０ｇを加えてよ
く混合して全量１０００ｇの液状混合物を得た。得られ
た液状混合物を直径１．８cmのステンレス製の球状金型
成形容器に注入し、蒸気加熱を５分間行い球状にゲル化
させ冷却後、型から取り出す操作を連続的に実施して約
３５０個の成形物を得た。この得られた成形物を梅酢
（塩分１８％）１．９kg、還元水あめ４００ｇ、食酢２
００ｇ、赤しそ液２００ｇ（塩分２５％）、鰹エキス１
８０ｇ、酒精８０ｇ、２％ビタミンＢ₁ 液２０ｇ、クエ
ン酸２０ｇ合計３kgからなる液に５日間漬け込んだとこ
ろ、平均２．８ｇ、塩分１０重量％の鰹風味しそ梅干し
様加工食品を約３５０個得ることができた。Example 4 20 g of curdlan was added to 430 g of water, kneaded well with a mixer and the like, and 300 g of ume puree and umeboshi of umeboshi (salt content 8%) were added to the dispersion obtained by dispersing the curdlan. 200 g and 50 g of bonito flakes were added and mixed well to obtain a total liquid amount of 1000 g. The obtained liquid mixture was poured into a stainless steel spherical mold forming container having a diameter of 1.8 cm, and the mixture was heated for 5 minutes to form a spherical gel, cooled, and then taken out from the mold. Individual molded products were obtained. 1.9 kg of ume vinegar (salt content 18%), reduced starch syrup 400 g, vinegar 2
00g, red shiso liquid 200g (salt content 25%), bonito extract 1
When soaked in a liquid consisting of 80g, 80g of sake, 20g of 2% vitamin B ₁ liquid, 20g of citric acid for a total of 3kg for 5 days, about 350 pieces of processed bonito-flavored shiso umeboshi-like processed foods with an average of 2.8g and salt content of 10% are obtained I was able to.

【００２４】（実施例５）水５７０ｇの中にカードラン
３０ｇを入れミキサーなどでよく混練して得たカードラ
ン分散液に凍結乾燥梅果肉粉末１００ｇと梅干しの梅肉
（塩分８％）３００ｇを加えてよく混合して全量１００
０ｇの液状混合物を得た。この得られた液状混合物をを
直径１．８cmのステンレス製の球状金型成形容器に注入
し、蒸気加熱を５分間行い球状にゲル化させ、冷却後、
型から取り出すると言う操作を繰り返し行い、約３５０
個の成形物を得た。この得られた成形物を梅酢（塩分１
８％）２．１kg、還元水あめ４００ｇ、食酢２００ｇ、
赤しそ液２００ｇ（塩分２５％）、酒精８０ｇ、アミノ
酸調味料１０ｇ、２％ビタミンＢ₁ 液１０ｇ合計３kgか
らなる液に５日間漬け込んだところ、平均２．８ｇ、塩
分１１重量％のしそ梅干し様球状加工食品を約３５０個
得ることができた。Example 5 30 g of curdlan was added to 570 g of water and kneaded well with a mixer or the like to obtain 100 g of freeze-dried ume fruit powder and 300 g of umeboshi (8% salt). In addition, mix well and total 100
0 g of liquid mixture was obtained. The obtained liquid mixture was poured into a stainless steel spherical mold-molding container having a diameter of 1.8 cm, and steam heating was performed for 5 minutes to form a spherical gel, and after cooling,
Repeating the operation of removing from the mold, about 350
Individual molded products were obtained. The obtained molded product was ume vinegar (salt content 1
8%) 2.1 kg, reduced starch syrup 400 g, vinegar 200 g,
200 g of red shiso liquid (25% salt), 80 g of alcohol, 10 g of amino acid seasoning, 10 g of 2% vitamin B ₁ solution Total of 3 kg soaked for 5 days, average 2.8 g, salt 11% by weight Shiso umeboshi About 350 spherical processed foods could be obtained.

【００２５】また、液状混合物中、梅肉を５０重量％、
クエン酸を１重量％と一定にし、カードランが５重量％
のとき、カードランが３重量％のときのそれぞれについ
て、塩分を４，６，８重量％を変化させ、実施例１と同
様にして加工食品を得た場合の、加工食品の強度（ゲル
強度）の変化を調べ、その結果を図１に示した。図１に
示すように、液状混合物中の塩分が増加に伴って、ゲル
強度が下がてくることが判った。また、カードランを多
くしても塩分が８重量％を越えると、ゲル化しなくなる
傾向があった。In the liquid mixture, 50% by weight of plum meat,
Citric acid is kept constant at 1% by weight, curdlan is 5% by weight
When the curdlan was 3% by weight, the salt content was changed to 4, 6, 8% by weight and the processed food was obtained in the same manner as in Example 1 (strength of the processed food (gel strength)). ) Was investigated and the results are shown in FIG. As shown in FIG. 1, it was found that the gel strength decreased as the salt content in the liquid mixture increased. Further, even if the curdlan content was increased, if the salt content exceeded 8% by weight, gelation did not tend to occur.

【００２６】なお、塩分８重量％の時の加工食品は、硬
さが柔らかいジャム適度で、手で掴むと簡単に潰れてし
まった。さらに、上記図１のカードランが３重量％、５
重量％、塩分４重量％、６重量％のときに得た加工食品
（１部）を、以下の配合の含塩調味液（３部）に２日間
漬け込み、漬け込む前と漬け込んだ後の塩分量とゲル強
度の変化を調べ、その結果を表１に示した。なお、結果
は、加工食品５個ずつの平均値であらわした。 〔調味液〕（全調味液中総塩分１３重量％含有） 梅酢 ８８重量％ 還元みず飴 ８重量％ 酒精 ２重量％ クエン酸 １重量％ アミノ酸調味料 ０．７重量％ ２％ビタミンＢ₁ 液 ０．３重量％The processed food with a salt content of 8% by weight had a moderate hardness of soft jam and was easily crushed when grasped by hand. Furthermore, the curdlan in FIG. 1 is 3% by weight, 5
% Of salt, 4% by weight of salt, 6% by weight of processed food (1 part) obtained by soaking in the salt-containing seasoning liquid (3 parts) of the following composition for 2 days, and the amount of salt before and after soaking And changes in gel strength were examined, and the results are shown in Table 1. The results are expressed as an average value of five processed foods. [Seasoning liquid] (Containing 13% by weight of total salt in all seasoning liquid) Plum vinegar 88% by weight Reduced water candy 8% by weight Sake spirit 2% by weight Citric acid 1% by weight Amino acid seasoning 0.7% by weight 2% Vitamin B ₁ liquid 0 .3% by weight

【００２７】[0027]

【表１】 表１から、漬け込みによって塩分が８重量％を越し、若
干ゲル強度が上がり、硬くなることが判る。しかし、８
重量％を越えても、漬け込みによって塩分が８重量％を
越えたものは、加工食品が潰れたりすることがなかっ
た。[Table 1] It can be seen from Table 1 that the salt content exceeds 8% by weight and the gel strength slightly increases and becomes harder by pickling. But 8
If the salt content exceeds 8% by weight, the processed foods will not be crushed even if the content exceeds 8% by weight.

【００２８】[0028]

【発明の効果】本発明にかかる梅干し様加工食品の製造
方法は、以上のように構成されているので、種がないた
め、丸ごと食したり、おむすびの具として好適であるこ
とは勿論のこと、成形性がよく自由な形に成形すること
ができるとともに、得られた加工食品も型崩れ等を起こ
さず保形性に優れ、長期間保存することができる。EFFECTS OF THE INVENTION The method for producing a umeboshi-like processed food according to the present invention is configured as described above, and since it has no seeds, it is of course suitable as a whole meal or rice ball ingredient. It has good moldability and can be molded into a free shape, and the processed food obtained does not lose its shape or the like and has excellent shape retention and can be stored for a long period of time.

【００２９】しかも、成形後、自由に塩分、酸味等の調
味、味付けや色付けが自由に調製できる。すなわち、一
般に好まれて消費されている低塩調味梅干しと同様に塩
分が８〜１３重量％に調製された加工食品も簡単にでき
る。因に、普通の梅干しの色調とされた成形品を梅酢、
しそ葉やしそ液が入った梅調味液等に漬け込むとしそ梅
干しタイプになり、梅酢、アミノ酸や食品添加物等が入
った梅調味液等に付け込むと調味梅干しタイプになり、
さらに鰹エキスや食品添加物等が入った梅調味液等に漬
け込むと鰹梅タイプになる。Moreover, after molding, the salt, sourness and the like can be freely seasoned, seasoned and colored. That is, a processed food having a salt content adjusted to 8 to 13% by weight can be easily prepared like the low salt seasoned umeboshi which is generally preferred and consumed. By the way, the molded product with the color tone of ordinary umeboshi is ume vinegar,
When it is dipped in plum seasoning liquid containing shiso leaves or shiso liquid, it becomes a dried plum type, and when it is added to plum seasoning liquid containing plum vinegar, amino acids and food additives, it becomes a seasoned plum dried type.
Furthermore, when it is dipped in a plum seasoning liquid containing bonito extract and food additives, it becomes a bonito plum type.

【図面の簡単な説明】[Brief description of drawings]

【図１】塩分の増減に伴う、成形品のゲル強度の変化を
表すグラフである。FIG. 1 is a graph showing a change in gel strength of a molded product with an increase / decrease in salt content.

Claims (1)

【特許請求の範囲】[Claims] 【請求項１】少なくとも梅肉、カードラン、水及び全重
量の０〜８重量％の塩分からなる液状混合物を、所望の
成形型内に注入し、型内で加熱して成形する工程を備え
ていることを特徴とする梅干し様加工食品の製造方法。1. A method of injecting a liquid mixture comprising at least plum, curdlan, water, and a salt content of 0 to 8% by weight based on the total weight into a desired molding die, and heating in the die to mold the mixture. A method for producing a dried plum-like food characterized by being characterized by the following.