Frozen food for extracting plum juice and method for manufacturing the same

Abstract

The present invention aims to provide a frozen food product for extracting plum juice and a method for producing the same, which allows even those with no experience in making plum wine or plum syrup to easily extract plum juice and is easy to use. [Solution] The frozen food product 1 for extracting plum juice is filled in a packaging container 2 having a stopper 21 and a resin container body 23 with a mouth 22 that can be attached to and detached from the stopper 21, with plum fruit 31 and sweetener 32 mixed together. Furthermore, when the weight of the plum fruit 31 is set to 1, the ratio of plum fruit 31 to sweetener 32 can be in the range of 1:0.8 to 1.2 by weight.

Description

Technical Field

[0006] ,

[0001] The present invention relates to a frozen food for extracting plum juice using plum fruits used in plum wine, plum syrup, etc. as raw materials, and a method for producing the same.

Background Art

[0002] Plum juice has been used as a health food since ancient times. As a method for producing it, a method of heating plum fruits (plum fruits) to extract extracts and boiling them down for concentration is common. Patent Document 1 discloses a method of heating plum fruits into a paste and storing them frozen. Further, Patent Document 2 describes a method of freezing and pulverizing plum fruits into a powder.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

[0007] The invention relates to a method for manufacturing frozen food for extracting plum juice, comprising: a first step of washing the surface of harvested plums; a second step of immersing the washed plums in water; a third step of freezing the plums after removing them from the water; a fourth step of filling a resin packaging container with a mixture of the frozen plums and a sweetener in a predetermined weight ratio; and a fifth step of freezing the packaging container. In this case, the ratio of plums to sweetener can be in the range of 1:0.8 to 1.2 by weight. The sweetener can be any of sugar, honey, or maple syrup. [Effects of the Invention]

[0008] As described above, the frozen food product for extracting plum juice according to the present invention is frozen and filled in the packaging container before the plum fruit and sweetener permeate each other and the plum juice is extracted from the plum fruit. Therefore, consumers can easily produce high-quality plum juice simply by thawing the packaging container without needing any special preparation or experience. In particular, the frozen food product manufactured through a series of processes including washing, soaking, freezing, mixing, and filling allows consumers to obtain plum juice without any hassle by simply thawing it when needed. Furthermore, because the packaging container is made of resin, it is lightweight and easy to handle, and is excellent for storage and transportation. As a result, even people making plum juice for the first time can maintain a consistent quality without failure.

[0009] Furthermore, the method for producing frozen food for extracting plum juice according to the present invention allows for the efficient and hygienic provision of plum juice. By undergoing the washing, soaking, and freezing processes immediately after harvesting, the freshness of the plums can be maintained while suppressing the growth of bacteria. In addition, the process of uniformly mixing the sweetener and plums results in a well-balanced taste and aroma, enabling the stable supply of high-quality plum juice. [Brief explanation of the drawing]

[0010] [Figure 1] This is a front view of the frozen food product 1 for extracting plum juice according to the present invention when it is closed. [Figure 2] This is a front view of the frozen food product 1 for extracting plum juice according to the present invention when it is opened. [Figure 3] This is a flowchart of the manufacturing process for the frozen food product 1 for extracting plum juice according to the present invention. [Modes for carrying out the invention]

[0011] Embodiments of the present invention will be described in detail below with reference to the accompanying drawings. In the following, the same reference numerals will be used for similar elements in all drawings, and redundant explanations will be omitted. In addition, in the descriptions within the text, reference numerals previously mentioned will be used as necessary.

[0012] Figure 1 shows a front view of the frozen food product 1 for extracting plum juice, which is one embodiment of the present invention, when it is closed, and Figure 2 shows a front view of the frozen food product 1 for extracting plum juice, when it is open. As shown in Figures 1 and 2, the frozen food product 1 for extracting plum juice according to the present invention is filled in a plastic (resin) packaging container 2 in a frozen state with a mixture 3 of plum fruit 31 and sweetener 32 in a stage before the plum juice is extracted. The packaging container 2 is formed from a container body 23 equipped with a stopper 21 and a mouth 22. That is, by opening and closing the stopper 21 and mouth 22, liquids can be injected into the container body 23, or a portion of the contents can be removed from the container body 23.

[0013] The packaging container 2 of the present invention is made of a plastic material such as polypropylene or polyethylene, and is highly durable and can be used for a long period of time. The stopper 21 has a screw thread inside for easy opening and closing, allowing the user to easily dispense the plum juice after thawing.

[0014] Furthermore, the opening 22 employs a sealing structure to prevent liquid leakage, resulting in excellent airtightness. As a result, the frozen food product 1 for extracting plum juice can maintain its quality even when stored for a long period of time. In addition, the design of the packaging container 2 is designed with the user's (consumer's) convenience in mind, making it easy to store and handle in the freezer. The shape of the container body 23 is designed to make efficient use of space, so it does not take up much space even when stored alongside other frozen foods. Also, because a transparent material is used, the condition of the contents can be checked at a glance, allowing consumers to check the condition of the contents before opening.

[0015] Next, we will describe the mixture 3 of plum fruit 31 and sweetener 32 such as sugar, honey, or maple syrup that is sealed in the container body 23. The weight ratio of plum fruit 31 to sweetener 32 in the mixture 3 can be adjusted within a certain range. In particular, for reasons to be explained later, it is preferable that the weight ratio of plum fruit 31 to sweetener 32 be in the range of 0.8 to 1.2 when the weight of plum fruit 31 is set to 1. Within this range, the extraction of plum juice is carried out effectively, and the shelf life and flavor are appropriately maintained.

[0016] The plum fruit 31 is made from carefully selected, high-quality plums harvested fresh from the plum trees, and has a balanced sweetness and acidity. The sweetener 32 can be selected to be compatible with the plum fruit 31. The mixture 3 of plum fruit 31 and sweetener 32 is properly sealed in the packaging container 2 before the plum juice seeps out from the plum fruit 31 due to the permeation of the plum fruit 31 and sweetener 32, and its quality is maintained for a long period of time by being frozen.

[0017] Furthermore, the formulation of the mixture 3 of ume fruits 31 and sweeteners 32 is finely adjusted according to the harvesting time of the ume fruits 31, and can always provide an optimal flavor. By using (thawing) this frozen food 1 for ume juice extraction, consumers can easily extract high-quality ume juice at home and utilize it in various dishes and beverages. Thus, the frozen food 1 for ume juice extraction of the present invention is an excellent frozen food in terms of all aspects of quality, ease of use, and storage stability.

[0018] <Regarding the upper limit value of the weight ratio> When the weight ratio of the ume fruits 31 to the sweeteners 32 exceeds the upper limit value of 1:1.2, the amount of sweeteners 32 is too much relative to the amount of ume fruits 31, so the ume juice becomes very sweet, and the sweetness is too strong and difficult to adjust when used as a beverage or dessert. Also, when the proportion of sweeteners 32 is excessively contained, the extraction of ume juice from the ume fruits 31 may not be efficiently performed. This is because when the concentration of sweeteners 32 is too high, water cannot be effectively drawn out from the ume fruits 31 due to the relationship of osmotic pressure.

[0019] <Regarding the lower limit value of the weight ratio> When the weight ratio of the ume fruits 31 to the sweeteners 32 is below the lower limit value of 1:0.8, that is, when the amount of sweeteners 32 is too small relative to the amount of ume fruits 31, the storage stability of the ume juice decreases. This is because the sweeteners 32 also serve as a preservative, and the effect of preventing the spoilage of the ume juice cannot be utilized. Also, when the proportion of sweeteners 32 is too small, the sour taste of the ume fruits 31 is overly emphasized, and the flavor may lack balance. Especially when used as a beverage or dessert, an appropriate amount of sweetness is required, but the sweetness is insufficient.

[0020] From the above, by setting the weight ratio of the ume fruits 31 to the sweeteners 32 filled in the container body 23 within the range of 1:0.8 to 1.2, the extraction of ume juice is effectively performed, and the effects of maintaining appropriate storage stability and flavor are achieved. If this ratio exceeds the above-mentioned range, problems such as excessive sweetness, reduced extraction efficiency, reduced storage stability, and lack of flavor balance will occur.

[0021] Next, the manufacturing method of the frozen food for ume juice extraction according to the present invention will be described with reference to the drawings. The flowchart of the manufacturing process of the frozen food for ume juice extraction of the present invention is shown in FIG. 3. The manufacturing process of the frozen food for ume juice extraction starts from the first step S001 of washing the surface of the harvested ume fruits, and is composed of a total of five steps up to the fifth step S005 of freezing the packaging container filled with the mixture of ume fruits and sweeteners, as shown in FIG. 3. The detailed content of each step will be described below.

[0022] <Step S001: Washing process of ume fruits> The first step, which is the initial step, starts with washing the surface of the harvested ume fruits. This first step is an essential step to keep the surface of the ume fruits clean and maintain the quality of the umes.

[0023] After the harvested ume fruits are removed from foreign matters and defective products within 7 hours after harvesting, they are sorted into several types according to size and color. Manual work or automatic sorters are used for the sorting operation. Note that the ume fruits used for the frozen food for ume juice extraction of the present invention preferably have a size (minimum diameter) of 25 mm or more and a color of yellowish green or yellow peach color.

[0024] Next, in order to remove dirt such as mud and pesticides adhering to the surface of the ume fruits, running water or a dedicated cleaning solution is used. The cleaning is performed using a rotary washer or an ultrasonic cleaner, while paying attention not to damage the ume fruits. After cleaning, the ume fruits are thoroughly rinsed with running water so that no cleaning solution remains, or a certain amount (for example, 20 kg) of ume fruits are transferred to a plurality of containers with good drainage.

[0025] <Step S002: Immersion process of ume fruits in water> The second step involves immersing the plums, whose surfaces were washed in the first step, in a container filled with water for one hour. The purpose of this step is to reduce the excess acidity contained in the plums and to allow the sweetener used in subsequent steps to penetrate more easily. In addition, soaking in water softens the plums to a suitable degree, allowing them to freeze evenly throughout during the next freezing step. Furthermore, this step also has the effect of removing insects, eliminating any small insects that may be hiding in the plums.

[0026] The water used for soaking must be clean, and if possible, cold water is preferable. Using cold water helps maintain the freshness of the plums, enhances the effect of suppressing acidity, and improves the insect-removing effect. The optimal soaking time is one hour; soaking for longer than this will cause the plums to become excessively soft, so care should be taken. After soaking, remove the plums, lightly wipe off the surface moisture, and proceed to the next step.

[0027] <Step 3 S003: Freezing process for plums> The third step is to rapidly freeze the plums that have been soaked and had their moisture removed in the second step. The freezer temperature should be in the range of -20°C to -40°C, preferably around -30°C. Rapid freezing prevents damage to the cellular tissue inside the plums, allowing them to be frozen while maintaining their quality.

[0028] During the freezing process, the plums should be evenly distributed within the freezer, taking care to prevent direct exposure to airflow. The freezing period should be at least three days to ensure the plums are completely frozen. This step is crucial for preserving the plums and ensuring even distribution of the sweetener during subsequent mixing. The frozen plums are then stored in the freezer until they are used in subsequent processes.

[0029] <Step 4 S004: Filling process of the mixture> The fourth step involves filling a plastic packaging container with the mixture of frozen plums and sweetener from the third step. This fourth step is crucial for improving the shelf life of the frozen food product for extracting plum juice. By sealing the mixture of frozen plums and sweetener, external air and bacteria are prevented from entering, thus maintaining product quality. Furthermore, filling with the appropriate amount ensures consistent product specifications.

[0030] In this fourth step, the plums frozen in the third step are mixed with the sweetener in a predetermined weight ratio. At this time, it is preferable that the weight ratio of plums to sweetener be within the range of 1:0.8 to 1.2, with the weight of the plums being considered as 1. Specifically, the weight of the washed plums is measured, and an appropriate proportion of sweetener is measured relative to that weight. Next, a dedicated mixing device (mixer or drum mixer) is used to uniformly mix the plums and sweetener. This mixing should be done carefully to ensure that the sweetener is evenly distributed throughout the plums.

[0031] Next, prepare the packaging containers (plastic bags) and ensure they are clean. Then, fill the appropriate amount of the mixture of frozen plums and sweetener into the packaging containers. Use an automatic filling machine to ensure that the plums are evenly distributed and the sweetener is not unevenly distributed. After filling, tightly close the opening of the packaging container and seal it with a stopper.

[0032] <Step 5 S005: Freezing process of the mixture> The final step, step 5, involves freezing the packaging containers filled in step 4. This step 5 is crucial for improving the shelf life of the plum juice and maintaining product quality for an extended period. Rapid freezing prevents crystallization of the plum fruit and sweeteners, preserving flavor and nutritional value. Freezing also stops the extraction of plum juice from the plum fruit and improves the shelf life necessary for extracting the plum juice after thawing.

[0033] In this fifth step, the sealed packaging container is placed in a freezer and frozen at a constant temperature. The freezer temperature should be in the range of -20°C to -40°C, preferably around -30°C. This freezing process ensures that the mixture of plum fruit and sweetener freezes uniformly, preventing deterioration of quality.

[0034] In addition to the method of making plum wine by thawing the frozen plum juice extracting food of this invention to room temperature and mixing it with white liquor, the plum juice can also be diluted with water or carbonated water to enjoy as a plum syrup drink. It can also be mixed with fruit juice to make a refreshing plum juice. Furthermore, plum juice can be added to hot or iced tea to make a flavorful plum tea. It can also be sprinkled on vegetable salads and used as a dressing.

[0035] You can also make plum jelly by mixing it with gelatin or agar, or create a uniquely flavored plum ice cream by mixing plum juice into vanilla ice cream. Furthermore, you can add plum juice to a pudding base to make a pudding with a rich plum flavor. [Explanation of Symbols]

[0036] 1 Frozen food for extracting plum juice 2 Packaging container 3 mixture 21 stopper 22 Mouth 23 Container body 31 Plum Fruit 32 Sweeteners S001 1st process S002 2nd process S003 3rd process S004 4th process S005 5th process

Claims

1. A frozen food product for extracting plum juice, characterized in that it is frozen-filled in a packaging container having a stopper and a resin container body with a spout that can be attached to and detached from the stopper, in a state before plum juice is extracted from the plum fruit by mutual permeation.

2. The frozen food for extracting plum juice according to claim 1, characterized in that the sweetener is one of sugar, honey, or maple syrup.

3. The frozen food for extracting plum juice according to claim 2, characterized in that, when the weight of the plum fruit is set to 1, the ratio of the plum fruit to the sweetener is in the range of 1:0.8 to 1.2 by weight.

4. A method for producing frozen food for extracting plum juice, comprising: a first step of washing the surface of harvested plums; a second step of immersing the washed plums in water; a third step of freezing the plums after removing them from the water; a fourth step of filling a resin packaging container with a mixture of the frozen plums and a sweetener in a predetermined weight ratio; and a fifth step of freezing the packaging container.

5. A method for producing a frozen food product for extracting plum juice according to claim 4, characterized in that the sweetener is one of sugar, honey, or maple syrup.

6. A method for producing a frozen food product for extracting plum juice according to claim 5, characterized in that, when the weight of the plum fruit is set to 1, the ratio of the plum fruit to the sweetener is in the range of 1:0.8 to 1.2 by weight.

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