JP2009100662A - Plum fruit syrup and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide nutritious plum fruit syrup, and to provide a method for producing the plum fruit syrup that does not require precise management of temperature. <P>SOLUTION: The method for producing plum fruit syrup comprises the processes that include culturing microorganisms collected from soil where bamboo grows, in culture media made of rice bran to obtain cultured material; cultivating plum fruit using organic fertilizer, produced by mixing dried bonito boiling lees with the cultured material; freezing the harvested plum fruit followed, by pickling the thawed plum fruit with brown sugar, to obtain the plum fruit syrup; washing the plum fruit with water which is brought into contact with a ceramic water-activating material; and thereafter, freezing the washed plum fruits. The plum fruit syrup is produced, by culturing microorganisms collected from soil where bamboo grows, in culture media made of rice bran to obtain culture material; cultivating plum fruit using organic fertilizer produced by mixing dried bonito lees with the cultured material; freezing the mixture of the cultured material and the dried bonito lees; and pickling the thawed plum fruit with brown sugar. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to plum fruit syrup and a method for producing plum fruit syrup.

  Conventionally, syrup is manufactured using fruits, such as a plum fruit, for example, in the following patent document 1, the low calorie plum formed by immersing a plum flower and a fruit in the liquid mixture which mixed the low calorie sweetener in water. Techniques relating to syrup are disclosed. Further, Patent Document 2 below includes an extraction part in which a hollow part in which fruit and granular sugar are charged is formed, and a rotation support part that rotatably supports the extraction part, and the hollow part is rotated by the rotation of the extraction part. The technology regarding the manufacturing apparatus of the fruit syrup characterized by the sugar precipitate produced | generated in slidably contacting the inner surface of a hollow part is disclosed.

JP 55-58077 A

JP 2007-259722 A

  However, the ume fruit syrups described in Patent Documents 1 and 2 are manufactured using artificial sweeteners, or refined top sugar, granulated sugar, and the like, and thus cannot be said to have a low nutritional value and are not preferable for health. In addition, when manufacturing such a plum fruit syrup, it is necessary to perform strict temperature control. If this temperature control is neglected, yeast floating in the air will adhere to the fruit surface, and the yeast will naturally produce fruit. Since it fermented and produced | generated alcohol, there existed a problem that the manufacture of plum fruit syrup was impossible.

  The present invention has been made in view of the above-described conventional problems, and an object thereof is to provide a plum fruit syrup having a high nutritional value and a method for producing a plum fruit syrup that does not require strict temperature control. .

  In order to achieve the above object, a method for producing plum fruit syrup according to the present invention comprises cultivating a microorganism collected from a soil on which bamboo is grown in a rice bran medium to obtain a culture, and Plum fruits are cultivated with organic fertilizer mixed with boiled rice cake, and the harvested plum fruits are stored frozen, and then the ume fruits after thawing and brown sugar are soaked to obtain plum fruit syrup.

  Moreover, the said structure WHEREIN: After washing | cleaning the plum fruit with the water made to contact the ceramic water activation material, it preserve | saves frozen.

  The ume fruit syrup according to the present invention is an organic fertilizer obtained by culturing a microorganism collected from soil in which bamboo is grown in a rice bran medium to obtain a culture, and mixing the koji koji with the culture. It is obtained by immersing plum fruits that have been cultivated, frozen and thawed, and brown sugar.

  According to the method for producing ume fruit syrup according to the present invention, after the ume fruit is frozen and stored, the ume fruit after thawing and the brown sugar are soaked. Plum fruit liquid components are exuded with brown sugar during the autumn, winter and spring seasons, so that ume fruit syrup can be produced without the natural fermentation of plum fruit even without temperature control during the production period. It is. In addition, since plum fruit is soaked with brown sugar, it is possible to produce a nutritious plum fruit syrup, unlike sugar sweeteners such as artificial sweeteners, white sugar, and granulated sugar.

  In addition, when the ume fruit is washed with water brought into contact with a ceramic water activator and then stored frozen, the activated water can produce a plum fruit syrup that is healthier.

  The plum fruit syrup according to the present invention is an organic fertilizer obtained by culturing microorganisms collected from the soil in which bamboo is grown in a rice bran medium to obtain a culture, and mixing the bonito boiled rice cake with the culture. Because it is produced using cultivated plum fruit, it is possible to produce large-sized plum fruit by using organic fertilizers produced using microorganisms that live under the harsh conditions that bamboo grows Become. Thus, since a large grain ume fruit is used, the plum fruit syrup with a favorable external appearance and taste can be provided.

  The best embodiment of the present invention will be described. The plum fruit syrup according to this embodiment is obtained by culturing microorganisms collected from the soil in which bamboo is grown in a rice bran medium to obtain a culture, and cultivating the organic fertilizer by mixing the bonito boiled rice cake with the culture. Manufactured using dried plum fruit.

  Microorganisms collected from the soil in which the bamboo grows are collected as a white lump on the soil surface, such as bamboo forest or bamboo basket. Usually, bamboo-grown soils such as bamboo groves and bamboo baskets are often so-called thin soils with low organic component concentrations. By using microorganisms that inhabit such thin soil as an inoculum of organic fertilizer, it is possible to remarkably improve the growth of plum fruits, and it is possible to cultivate very large plum fruits as described later Become.

  And when cultivating the microorganisms collected in this bamboo-grown soil in a rice bran culture medium, cultivate in rice bran 1.5 to 3 times the weight of the collected microorganisms, at room temperature, Leave for about 2 to 4 days. That is, for example, 1 kg of microorganism is cultured in a medium of 2 kg of rice bran at room temperature for 3 days to obtain a total of 3 kg of culture. Further, in order to increase the amount of such a culture, the obtained 3 kg culture is cultured in about 6 kg of rice bran, which is twice the weight, resulting in a 9 kg culture. Thus, the culture | cultivation which becomes culture | cultivation by repeating culture | cultivation of the extract | collected microorganisms repeatedly, and becomes a seed of organic fertilizer is manufactured.

  The resulting culture is mixed and stirred with a koji-boiled rice cake having a weight ratio of 0.5 to 0.8, and then left at room temperature for a predetermined period of time, for example, about one week, to produce an organic fertilizer. A bonito-boiled potato is a bonito-boiled rice cake that has been obtained by pouring the bonito into boiling water to obtain the soup stock and then squeezing it with a strainer. Are disposed of in large quantities as waste. By using bonito-boiled rice cake, which is dumped as waste in this stock broth manufacturer, it is possible to effectively use resources and reduce the cost of producing organic fertilizers when growing plum fruits used for plum fruit syrup .

  In addition, the amount of miscellaneous bacteria contained in the bonito-boiled potato can be prevented from exceeding the amount of microorganisms in the culture by slightly reducing the mixing ratio of the bonito-boiled potato as described above. . Thereby, the fermentation by miscellaneous bacteria in the bonito-boiled potato does not proceed even if the bonito-boiled potato is not sterilized in advance before mixing the bonito-boiled potato with the culture. And since fermentation by the microorganisms in a culture advances, manufacture of a favorable organic fertilizer is attained. Thus, by making the mixing ratio of the bonito boiled rice cake slightly smaller than the weight of the culture, it is not necessary to provide a facility for sterilizing the bonito bonito rice cake, thereby reducing the cost.

  After mixing and stirring the culture and bonito-boiled rice cake, when the fermentation of bonito-boiled rice cake proceeds by microorganisms by allowing it to stand at room temperature, the temperature rises due to the heat of fermentation and the internal temperature of the mixture rises to about 60 ° C., A sweet fragrance will drift.

Then, the organic fertilizer manufactured in this way is distributed about 200 kg on about 1,000 m ² of the land where plum trees grow once each from mid-April to late May and from late September to October. . As a result, a very large amount of plum berries are fruited at a higher rate compared to the ume fruits that are fruited when not distributed. Usually, the so-called “L size” is generally referred to as “L size”. However, when the organic fertilizer is distributed, so-called 3L to 4L plum fruits that rarely usually bear fruit are produced. The weight of the L size plum fruit is 20g to 24g, the 3L size is 40g to 42g corresponding to 1.6 times to 2.1 times the L size plum fruit, and the 4L size is about the size of the L size. It is a size of 43 g or more corresponding to 2.2 times or more. Such 3L to 4L size plum fruits can be harvested 50% to 60% of the total yield.

  And when manufacturing a plum fruit syrup using such a large grain ume fruit, after washing | cleaning a plum fruit with water first, the plum fruit after this washing | cleaning was preserve | saved frozen, and the frozen preserved plum After thawing the fruits, pickle them with brown sugar. In that case, the ume fruit used as a raw material may use ome or fully-ripened ume.

  The water used for washing the plum fruit may be tap water, well water, spring water, or the like, but it is particularly preferable to use water that has been brought into contact with the ceramic water activation material. This ceramic water activation material is a ceramic ball containing mineral, and when water is brought into contact with the ceramic ball containing mineral, the water is activated and it becomes difficult to rot. Have A large number of ceramic balls containing such minerals are filled in a steel pipe, and water such as tap water is inserted into the steel pipe filled with the ceramic water activation material to activate the water.

  Moreover, although the washing | cleaning method of a plum fruit is not specifically limited, For example, it puts a plum fruit on the upper surface of the rotating brush made from nylon adjacent in parallel, flowing down the above water, and this rotating brush is carried out for about 30 seconds. The plum fruit is rolled by rotating it to some extent, thereby removing sand grains, dust, dust and the like adhering to the plum fruit, and removing vellus hair on the surface of the plum fruit. Then, the plum fruit lightly drained is stored in a synthetic resin bag made of nylon or the like, and kept at about −15 ° C. for about 4 months in a freezer. In this way, by freezing and storing plum fruit, the yeast in the air adheres to the surface of the plum fruit from the summer to the autumn when the maximum temperature during the day exceeds 20 ° C, and the plum fruit naturally ferments, and alcohol is used. Generation can be prevented.

  In other words, when the ume fruit syrup is manufactured around the end of June, which is the harvest time of ume fruit, or around July after that, the ume fruit is then added from around July or August to the end of October. It must be soaked with sugar and stored at room temperature, and the liquid components of plum fruit must be leached with sugar. Since the maximum temperature during the storage period is over 20 ° C in the summer, the ume fruit syrup, which is a storage period for the yeast that adheres to the plum fruit from the air to be active actively and to exude the liquid component originally Will ferment naturally and produce alcohol.

  In addition, although the detailed cause is not clear, it is possible to produce a plum fruit syrup having good appearance such as plum fruit appearance and liquid acidity and sweetness by freezing and storing for about 4 months. .

  At the beginning of November, when the daytime maximum temperature falls below 20 ° C, the frozen ume fruit is thawed. Thaw it by leaving it at room temperature, and then pickle the plum fruit after thawing with brown sugar. The weight ratio of brown sugar to plum fruit is not particularly limited, but it is preferably about 0.5 to 1.5, and the origin of brown sugar is preferably the Philippines.

  In this way, the use of brown sugar instead of refined sugar such as white sucrose, granulated sugar, and tri-warm sugar, which are refined for the production of plum fruit syrup, is preferable for health because it has a very high nutritional value. The appearance and taste of tasty plum fruit syrup are improved. Also, by using Philippine brown sugar, there is less ash juice than brown sugar harvested in other regions such as Okinawa, and there is no mixing of lime etc. to suppress this lye, so plum fruit syrup It is preferable because it can suppress bitterness and astringency.

  When pickled ume fruits with brown sugar, specifically, for example, using 7t plum fruit thawed by the above method and 7t Philippine brown sugar as raw materials, 3t 5t containers each with plum fruit and black Repeat the work of laying alternately with sugar to form a plurality of layers. When this soaked container is left at room temperature for about one month to one and a half months, brown sugar penetrates into the plum fruit, and the liquid that has exuded from the plum fruit accumulates at the bottom of the container. Eventually, the amount of liquid in the container increases and reaches the top of the container, and the ume fruit floats in the exuded liquid, but the ume fruit floating on this liquid surface is susceptible to spoilage because it comes into contact with air. . Therefore, a drop lid is placed on the container, and a weight is placed on the top surface of the drop lid so that the plum fruit is stored inside the liquid. Thus, after performing frozen storage for a predetermined period, since the plum fruit and brown sugar are soaked around November when the maximum temperature during the day is 20 ° C. or less, alcohol fermentation occurs even if left at room temperature. Since there is no need for strict temperature control, the equipment and operating costs can be reduced.

  After pickling in the beginning of November, about 5 to 7 months have passed, from March to May, the liquid in the soaked container is filtered with a wire net to remove the plum fruit. At that time, for example, a 200 mesh wire net is used. When shipping the plum fruit syrup, a predetermined amount is packed in a container such as a can or bottle, and is shipped after necessary sterilization treatment.

  The obtained plum fruit syrup is black opaque and high in viscosity, and because it uses brown sugar, it is very sweet and sour. And it contains a lot of minerals and has a high nutritional value. This plum fruit syrup may be used as a confectionery or cooking ingredient, or may be diluted and taken as a beverage. When ingesting plum fruit syrup as a beverage, for example, it is diluted about 5 times with water and ingested. This makes it possible to maintain a healthy state.

Claims (3)

Microorganisms collected from the soil in which bamboo is grown are cultured in a rice bran medium to obtain a culture. Plum fruits are cultivated and harvested with organic fertilizer prepared by mixing bonito boiled rice cake with the culture. A method for producing plum fruit syrup, which is obtained by freezing and preserving fruits and then immersing plum fruits and brown sugar after thawing to obtain plum fruit syrup. The method for producing plum fruit syrup according to claim 1, wherein the plum fruit is washed with water brought into contact with a ceramic water activator and then frozen. Ume obtained by culturing microorganisms collected from the soil where bamboo is grown in a medium made from rice bran to obtain a culture, cultivated with organic fertilizer made by mixing bonito boiled rice cake with the culture, frozen, and thawed Plum fruit syrup obtained by pickling fruit and brown sugar.