JPH0260562A - Ripening of plum fruit - Google Patents

Abstract

PURPOSE:To detoxicate the harmful component in unripe plum fruit and obtain a plum fruit having completely ripened pulp without deteriorating the taste, flavor and appearance of plum fruit by immersing unripe plum fruit in boiling water. CONSTITUTION:A sufficient amount of water 2 is poured into a prescribed vessel 1 such as an earthen pot heated. When the water is boiled, the heating is stopped and, at the same time, unripe plum fruits 4 thoroughly washed with water are put into the boiling water and the vessel is closed with a lid 1a. The contents of the vessel are left standing in closed state for about 5-24hr until the water and unripe plum fruits are cooled to room temperature or thereabout.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for ripening plum fruit.

(Prior art) Plum fruits (so-called green plums) differ from fruits such as apples and persimmons in that they contain harmful components (amygdalin containing cyanogenic acid).
Since it contains harmful ingredients, it can only be eaten after the harmful ingredients have been rendered harmless.

For this reason, conventionally, when ume fruits were to be eaten, they were subjected to some kind of treatment beforehand.

For example, in the case of umeboshi, processes such as soaking in water or salt for a predetermined period of time, and drying in the sun are carried out.
This is because it was only possible to eat plum pulp after such processing.

(Problem to be Solved by the Invention) However, the conventional processing method for making plum fruits edible does not only detoxify the harmful components in the original plum pulp, but also improves the color and taste of the fruit. It also caused a considerable change in quality.

Therefore, in the past, it was not possible to eat plum fruit in a state like a normal fruit.

The present invention has been made in view of the above-mentioned conventional circumstances, and aims to easily obtain a food product having a refreshing flavor as a dessert by ripening the pulp of the plum fruit without impairing its flavor or appearance. The purpose is to provide a new method that allows

(Means for Solving the Problems) In order to achieve the above object, the method for ripening plum fruits according to the present invention first involves washing fresh green plums thoroughly with water, and then pouring a sufficient amount of water into a predetermined container. Then, when the water boils, stop heating.When using the container, put the green plums in the container and cover with a lid, and keep it in this state until the water and green plums in the container reach approximately the same temperature as room temperature. It is characterized by being left alone for a predetermined period of time.

In this case, it is desirable to use a material that is not corroded by green plum acid, that is, an acid-resistant clay pot, as the predetermined container.

The specific length of time for leaving the green plums in the boiling water is determined based on the degree of ripeness of the green plums in the container, but is generally 5 to 24 hours.

(Function) According to the above configuration, green plums are placed in hot water at approximately 100°C and left until the temperature reaches approximately the same as room temperature.
During this time, under the influence of the heat from the surrounding hot water, the harmful components in the green plums decompose or change to become harmless, and the flesh of the green plums itself becomes softer than before, resembling ripe fruit. Become. In that case, if the water temperature decreases relatively quickly, only insufficiently ripened fruit pulp can be obtained.
In the present invention, the temperature of the water is relatively slowly lowered in the closed container with the lid as described above, so that the green plum fruit is fully ripened.

When green plums are ripened as described above, the skin, which was initially a fringe color, changes to yellow or yellow-green, giving it a more appetizing appearance.

In addition, the ripened plum fruit obtained by the method of the present invention can be stored in the above-mentioned water used during its production and kept at a low temperature of about 0°C in a refrigerator, for example, without using any preservatives. However, it can be preserved for a relatively long time due to the acid content released from the plum fruit.

(Example) The present invention will be explained in detail below.

First, while thoroughly washing a predetermined amount of fresh green plums (plum fruit) with water, pour a predetermined amount of water 2 into a clay pot I as shown in Fig. 1, and place the clay pot 1 on a gas stove 3. Heat water 2 in clay pot 1 until it boils.

Next, when the water in the earthenware pot 1 has sufficiently boiled, turn off the burner 3a of the gas stove 3, and immediately after that, pour the boiling water 2 in the earthenware pot 2 into hot water as shown in Figure 2. Add green plums 4...4 after washing as above. And the third
As shown in the figure, the earthenware pot 1 is sealed and left for a predetermined period of time. This leaving time is 1
It is determined based on the ripeness of the ome 4...4, but usually it takes about one night to one day and night (5 to 24 hours).

The reason why the earthenware pot 1 was used as described above is that the earthenware pot 1 has corrosion resistance against the acid emitted from the plum fruit.

According to the above configuration, green plums 4 are placed in hot water 2 at approximately 100°C.
... 4 is put in and left for a predetermined time until the temperature reaches approximately the same as room temperature. During that time, the heat acting from the surrounding hot water 2 decomposes the harmful components in the ome 4...4. It changes and becomes harmless. At the same time, Ome 4.
...The pulp of Step 4 becomes softer than it was at the beginning, and it looks as if it has ripened naturally. In that case, if the water temperature decreases relatively quickly, only insufficient ripeness of fruit pulp can be obtained, but in the present invention, as described above, the water temperature decreases relatively slowly in the clay pot 1 sealed with the lid 1a. The fruit of Ome 4...4 is fully ripened.

Furthermore, when green plums 4...4 are aged as described above, the initially fringe colored skin changes to yellow or yellow-green, giving it a more appetizing appearance.

In addition, if the ripened plum fruit obtained by the method of the present invention is placed in the water or hot water 2 used in its production and kept at a low temperature of about O''C in a refrigerator, no preservatives or other additives may be added. Even without using ume fruits, they can be preserved for a relatively long period of time due to the action of the acid components dissolved from the ume fruits.

Incidentally, the ripened plum fruit produced by the method of the present invention can be eaten as it is like a normal fruit, but if it is properly cooled in a refrigerator or the like, it can be eaten even more deliciously as an after-meal dessert, for example. For example, as shown in FIG. 4, if coarse sugar 5...5 is appropriately attached to the surface of the ripened plum fruit 4 obtained by the above method, the sourness of the plum fruit 4 can be changed to the sweetness of the sugar. This will help you eat even more deliciously. In this case, honey instead of sand pi5...5,
Of course, jam and other materials may also be used.

Furthermore, the above-mentioned ripened plum fruit is useful as an ingredient for various Japanese sweets and Western sweets. For example, put it in a sheep's cup,
By wrapping it in gelatin or using it as a cake decoration, it is possible to create sweets with a refreshing sour flavor that has never been seen before.

(Effects of the Invention) As described above, according to the present invention, harmful components in the plum fruit are rendered harmless, and the pulp is sufficiently ripened without impairing the flavor and appearance of the plum fruit. It is possible to easily obtain a plum fruit food that is suitable for desserts, etc., and has a refreshing flavor not found in other foods.

[Brief explanation of the drawing]

The drawings show an embodiment of the present invention, and Fig. 1 is a process diagram showing a state in which water is poured into a container (earthen pot) and heated;
Figure 2 is a process diagram showing plum fruit being placed in boiling water, Figure 3 is a process diagram showing the container being left with a lid on, and Figure 4 is a process diagram showing the method of the present invention. FIG. 2 is a front view showing a state in which coarse sugar is adhered to the obtained ripened plum fruit. 1... Container (earthen pot), 2... Water (hot water), 4... Plum fruit (green plum). Figure 1 Figure 3 Figure 2 Figure 4

Claims (1)

[Claims] (1) While washing the fresh green plums thoroughly with water, pour a sufficient amount of water into a designated container and heat it. When the water boils, stop heating and at the same time place the green plums into the container. This method of ripening plum fruits is characterized in that the container is covered with a lid and left in that state for a predetermined period of time until the water and green plums in the container reach approximately the same temperature as room temperature.