JPS63309135A - Production of fruit preserved in honey - Google Patents
Production of fruit preserved in honeyInfo
- Publication number
- JPS63309135A JPS63309135A JP62146141A JP14614187A JPS63309135A JP S63309135 A JPS63309135 A JP S63309135A JP 62146141 A JP62146141 A JP 62146141A JP 14614187 A JP14614187 A JP 14614187A JP S63309135 A JPS63309135 A JP S63309135A
- Authority
- JP
- Japan
- Prior art keywords
- honey
- fruit
- fruits
- frozen
- preserved
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 56
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims 1
- 235000005979 Citrus limon Nutrition 0.000 abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 abstract description 9
- 240000000560 Citrus x paradisi Species 0.000 abstract description 9
- 241000220225 Malus Species 0.000 abstract description 9
- 238000010257 thawing Methods 0.000 abstract description 3
- 235000011511 Diospyros Nutrition 0.000 abstract description 2
- 240000000425 Chaenomeles speciosa Species 0.000 abstract 1
- 235000005078 Chaenomeles speciosa Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 244000236655 Diospyros kaki Species 0.000 abstract 1
- 235000011158 Prunus mume Nutrition 0.000 abstract 1
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 abstract 1
- 235000014443 Pyrus communis Nutrition 0.000 abstract 1
- 230000037303 wrinkles Effects 0.000 description 10
- 235000021016 apples Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241001061264 Astragalus Species 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 241000219793 Trifolium Species 0.000 description 2
- 235000006533 astragalus Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 210000004233 talus Anatomy 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 241000322338 Loeseliastrum Species 0.000 description 1
- 241000282373 Panthera pardus Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
Classifications
-
- 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
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
発明の目的
（産業上の利用分野）
本発明はリンゴ、レモン、グレープフルーツ等の果物を
蜂蜜に浸漬した果物漬は蜂蜜の製法に関するものである
。DETAILED DESCRIPTION OF THE INVENTION Object of the Invention (Industrial Field of Application) The present invention relates to a method for producing honey, which is a fruit pickle in which fruits such as apples, lemons, and grapefruits are soaked in honey.
（従来の技術）
従来、果物漬は蜂蜜は例えばリンゴの場合６つ切り又は
８つ切りにして、それを瓶に入れた蜂蜜中に、室温でそ
のまま浸漬するすることによって製造されていた。その
他レモン、グレープフルーツ等の果物についても所定の
大きさで同様に室温でそのまま蜂蜜中に浸漬することに
よ°って製造されていた。(Prior Art) Conventionally, fruit pickles have been produced by cutting apples into six or eight pieces and immersing them in a bottle of honey at room temperature. Other fruits such as lemons and grapefruits have also been produced in a predetermined size by immersing them in honey at room temperature.
（発明が解決しようとする問題点）
上記従来の果物漬は蜂蜜の製法においては、蜂蜜中に浸
漬された果物の表面に１〜２日経過すると徐々にしわが
寄り、外観が悪くなるという問題点があった。(Problems to be Solved by the Invention) In the above-mentioned conventional fruit pickling method for manufacturing honey, the surface of the fruit soaked in honey gradually wrinkles after 1 to 2 days, resulting in a poor appearance. was there.
発明の構成
（問題点を解決するための手段）
本発明は゛上記問題点を解決するために、果物を冷凍し
た後、蜂蜜に浸漬するという構成を採用している。Structure of the Invention (Means for Solving the Problems) In order to solve the above problems, the present invention employs a structure in which fruits are frozen and then dipped in honey.
（作用）
上記構成を採用したことにより、果物を冷凍したとき果
物中の水分が凍結し、それによって果物の組織が破壊さ
れ、次にこれを蜂蜜に浸漬したとき果物中に蜂蜜が浸透
するものと推定される理由によって、果物の表面ばもと
のままのしわのない状態が保持される。(Function) By adopting the above configuration, when the fruit is frozen, the water in the fruit freezes, thereby destroying the tissue of the fruit, and then when the fruit is dipped in honey, the honey penetrates into the fruit. For this reason, the surface of the fruit remains intact and wrinkle-free.
以下に本発明を具体化した実施例について説明する。 Examples embodying the present invention will be described below.
（実施例１）
果物としてカリシを使用し、蜂蜜としてレンゲ蜂蜜とク
ローバ−蜂蜜の１＝１ （重量比）の水分含有量の少な
い外観のよい混合蜂蜜を使用した。(Example 1) As the fruit, calice was used, and as the honey, a mixture of astragalus honey and clover honey with a 1=1 (weight ratio) of low water content and good appearance was used.
同蜂蜜としては、水分含有量の少ないものが好ましく、
あまり水分が多いと醗酵しやすいので好ましくない。It is preferable to use honey with low water content.
Too much moisture is not preferable as it will cause fermentation.
まず、カリシをそのまま冷凍庫に入れ一１８℃で約１２
時間放置して冷凍した。次いで、冷凍庫から取出し、室
温で一晩放置して解凍した。その後、そのカリシを上記
混合蜂蜜の中に浸漬した。First, put the calices in the freezer for about 12 to 18 degrees Celsius.
Leave it for a while and freeze it. Then, it was taken out of the freezer and left to thaw at room temperature overnight. Thereafter, the calice was soaked in the above mixed honey.
同混合蜂蜜中への浸漬は、蜂蜜が醗酵しない状態で行っ
た。The honey was immersed in the honey mixture without fermentation.
このようにして得られた果物漬は蜂蜜について、果物の
表面のしわの有無を目視によって観察した。The thus obtained fruit pickles were visually observed for the presence of wrinkles on the surface of the fruit.
その結果、カリシを混合蜂蜜中に長時間浸漬しても、そ
の表面にしわが寄ることがなかった。As a result, the surface of the calici was not wrinkled even when it was immersed in the mixed honey for a long time.
なお、カリシは果肉が硬いので、表面のしわの寄り具合
がわかりやすい。In addition, since the flesh of Karishi is hard, it is easy to see how wrinkled the surface is.
（実施例２）
果物として、グレープフルーツを用い、蜂蜜として上記
実施例１と同様の混合蜂蜜を使用した。(Example 2) Grapefruit was used as the fruit, and the same mixed honey as in Example 1 was used as the honey.
まず、グレープフルーツをそのまま冷凍庫に入れ、−１
０℃で豹１２時間放置した。次いで、実施例１と同様に
してグレープフルーツを解凍し、その後混合蜂蜜中に浸
漬した。First, put the grapefruit in the freezer and -1
The leopard was left at 0°C for 12 hours. The grapefruit was then thawed in the same manner as in Example 1, and then dipped in mixed honey.
その結果、グレープフルーツを混合蜂蜜中に長時間浸漬
シ゛てもその表面にはしわが寄ることがなかった。As a result, even if the grapefruit was immersed in the mixed honey for a long time, the surface did not wrinkle.
（実施例３）
果物として、リンゴを用いた以外は実施例２と同様にし
て蜂蜜入りのリンゴを調製した。(Example 3) An apple containing honey was prepared in the same manner as in Example 2 except that an apple was used as the fruit.
その結果、リンゴを混合蜂蜜中に長時間浸漬してもその
表面にはしわが寄ることがなかった。As a result, the surface of the apples did not wrinkle even when the apples were soaked in the honey mixture for a long time.
（実施例４）
果物として、レモンを用いた以外は実施例２と同様にし
て蜂蜜入りのレモンを調製した。(Example 4) Lemon with honey was prepared in the same manner as in Example 2 except that lemon was used as the fruit.
その結果、レモンを混合蜂蜜中に長時間浸漬してもその
表面にはしわが寄ることがなかった。As a result, the surface of the lemon did not wrinkle even when the lemon was immersed in the mixed honey for a long time.
本発明において、冷凍温度は一１０℃以下が好適であり
、−１０℃に比べて一１８℃の方が果物の表面にしわが
寄りにくい。In the present invention, the freezing temperature is preferably -10°C or lower, and the surface of the fruit is less likely to wrinkle at -18°C than at -10°C.
上記実施例では、カリシ、グレープフルーツ、リンゴ、
レモンの表面ばもとのままの状態が保持される。その理
由は果物を冷凍したとき、果物中の水分が凍結し、それ
によって果物中の組織が破壊され、次にこれを蜂蜜に浸
漬したとき細胞の破壊によって果物中に蜂蜜が浸透する
ものと推定される。In the above example, calici, grapefruit, apple,
The surface of the lemon remains intact. The reason for this is that when fruit is frozen, the water in the fruit freezes, which destroys the tissues in the fruit, and then when the fruit is soaked in honey, the cells are destroyed and the honey penetrates into the fruit. be done.
従って、本発明によれば果物を蜂蜜中に長時間浸漬して
も果物の表面にしわが寄らず、外観かもとのままに保持
される。Therefore, according to the present invention, even if the fruit is soaked in honey for a long time, the surface of the fruit does not wrinkle and the appearance remains intact.
本発明は上記実施例に限定されるものではなく、次のよ
うに構成することもできる。The present invention is not limited to the above embodiments, but can also be configured as follows.
（１）前記実施例では果物を一晩冷凍後、約１２時間室
温で解凍し、その後蜂蜜に浸漬したが、これを解凍操作
を行うことなく、すぐに蜂蜜に浸漬することができる。(1) In the above example, the fruit was frozen overnight, thawed at room temperature for about 12 hours, and then dipped in honey, but the fruit can be dipped in honey immediately without thawing.
この場合には、果物の表面に水分が付着するので、蜂蜜
中の糖度が低下する傾向がある。In this case, since moisture adheres to the surface of the fruit, the sugar content in the honey tends to decrease.
このような方法によっても、冷凍操作が行われているの
で、果物の表面に従来のようなしわが寄ることがない。Even in this method, since the freezing operation is performed, the surface of the fruit does not wrinkle as in the conventional method.
（２）前記実施例では、果物をそのまま冷凍庫に入れて
冷凍したが、あらかじめ果物を６つ切りや８つ切り等に
分割し、これを冷凍庫に入れて冷凍することができ、ま
た果物をそのまま冷凍庫に入れて冷凍ヒ゛た後、それを
６つ切りや８つ切り等に分割し室温で解凍することもで
きる。(2) In the above example, the fruit was put in the freezer as it was and frozen, but it is also possible to cut the fruit into 6 or 8 pieces in advance and put it in the freezer to freeze. After freezing it in the freezer, you can also divide it into 6 or 8 pieces and thaw it at room temperature.
果物を上記のように６つ切りや８つ切り等に分割するこ
とにより、冷凍又は解凍を速やかに行うことができ、果
物の切り口の表面にも前記実施例と同様にしわが寄らな
い
（３）果物としては、前記各実施例ではカリシ、グレー
プフルーツ、リンゴ、レモンを使用したが、本発明にお
いてはいずれの果物についても適用され、例えばミカン
、柿、梨、梅等でもよい。By dividing the fruit into 6 or 8 pieces as described above, freezing or thawing can be performed quickly, and the surface of the cut end of the fruit will not wrinkle as in the above example (3) As for the fruits, calico, grapefruit, apple, and lemon were used in the above examples, but the present invention can be applied to any fruits, such as mandarin oranges, persimmons, pears, plums, etc.
（４）蜂蜜として、前記実施例ではレンゲ蜂蜜とクロー
バ−蜂蜜の１：１ （重量比）の水分含有量の少ない混
合蜂蜜を使用したが、いずれの種類のものでもよく、例
えばナタネ蜂蜜、アカシア蜂蜜、ミカン蜂蜜、ソバ蜂蜜
等又はこれらの２種以上の混合蜂蜜が使用される。(4) As honey, in the above example, a mixed honey with a low moisture content of 1:1 (weight ratio) of astragalus honey and clover honey was used, but any type of honey may be used, such as rapeseed honey, acacia honey, etc. Honey, tangerine honey, buckwheat honey, etc., or a mixture of two or more of these honeys is used.
使用する蜂蜜の種類は、需要者の趣向に合わせて適宜選
択される。The type of honey used is appropriately selected according to the taste of the consumer.
（５）本発明においては、果物の冷凍期間が長期間にわ
たってもよ（、各果物の結実する季節に収穫した果物を
冷凍庫に入れて凍結させ、それを端境期に取り出して蜂
蜜中に浸漬することができる。(5) In the present invention, fruits may be frozen for a long period of time (i.e., fruits harvested during the fruiting season of each fruit are placed in a freezer and frozen, and then taken out during the off-season period and immersed in honey). Can be done.
このようにすることによって、端境期にも果物漬は蜂蜜
を需要者に提供することができる。By doing this, fruit pickles can provide honey to consumers even during off-season periods.
発明の効果
本発明の果物漬は蜂蜜の製法によれば、果物を蜂蜜中に
長時間浸漬しても果物の表面にしわが寄らず、外観かも
とのままに保持されるという優れた効果を奏する。Effects of the Invention According to the honey manufacturing method, the fruit pickling of the present invention has the excellent effect that even if the fruit is soaked in honey for a long time, the surface of the fruit does not wrinkle and the appearance remains intact. .
Claims (1)
る果物漬け蜂蜜の製法。 ２、冷凍する温度が−１０℃以下である特許請求の範囲
第１項に記載の果物漬け蜂蜜の製法。 ３、果物を冷凍した後、解凍し、その後蜂蜜に浸漬する
ことを特徴とする特許請求の範囲第１項に記載の果物漬
け蜂蜜の製法。[Claims] 1. A method for producing fruit-soaked honey, which comprises freezing fruits and then soaking them in honey. 2. The method for producing fruit-soaked honey according to claim 1, wherein the freezing temperature is -10°C or lower. 3. The method for producing fruit-soaked honey according to claim 1, wherein the fruit is frozen, thawed, and then dipped in honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62146141A JPS63309135A (en) | 1987-06-11 | 1987-06-11 | Production of fruit preserved in honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62146141A JPS63309135A (en) | 1987-06-11 | 1987-06-11 | Production of fruit preserved in honey |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63309135A true JPS63309135A (en) | 1988-12-16 |
Family
ID=15401068
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62146141A Pending JPS63309135A (en) | 1987-06-11 | 1987-06-11 | Production of fruit preserved in honey |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63309135A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04152838A (en) * | 1990-04-03 | 1992-05-26 | Mitsuhiro Ishii | Dessert of persimmon |
| CN103783244A (en) * | 2013-09-24 | 2014-05-14 | 高磊 | Method for preparing low-sugar papaya pulp |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5823745A (en) * | 1981-08-05 | 1983-02-12 | Susumu Kubo | Preparation of ume fruit pickled in syrup |
| JPS59187769A (en) * | 1983-04-09 | 1984-10-24 | Kojima Kagaku Yakuhin Kk | Health food containing juice of chinese quince fruit |
| JPS6078536A (en) * | 1983-10-03 | 1985-05-04 | Nikken Sutamii Kk | Preparation of raw fruit having high sugar content |
-
1987
- 1987-06-11 JP JP62146141A patent/JPS63309135A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5823745A (en) * | 1981-08-05 | 1983-02-12 | Susumu Kubo | Preparation of ume fruit pickled in syrup |
| JPS59187769A (en) * | 1983-04-09 | 1984-10-24 | Kojima Kagaku Yakuhin Kk | Health food containing juice of chinese quince fruit |
| JPS6078536A (en) * | 1983-10-03 | 1985-05-04 | Nikken Sutamii Kk | Preparation of raw fruit having high sugar content |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04152838A (en) * | 1990-04-03 | 1992-05-26 | Mitsuhiro Ishii | Dessert of persimmon |
| CN103783244A (en) * | 2013-09-24 | 2014-05-14 | 高磊 | Method for preparing low-sugar papaya pulp |
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