PREPARATION OF ARTIFICIAL UMEBOSHI (PICKLED PLUM)

摘要

PURPOSE:To obtain an artificial UMEBOSHI (pickled plum fruit) having the taste, flavor and appearance of natural UMEBOSHI, seasonable freely, and takable without removing the stone, by coating a formed article containing the pulp of pickled plum with an aqueous solution of alginic acid, etc., contacting with a solution of a coagulation agent, and drying the product. CONSTITUTION:The pulp of pickled plum, or its mixture with one or more components selected from seasoning, meat, egg, vegetable, food additive, thickener, etc. is formed to proper size and shape. The formed article is coated with an aqueous solution of alginic acid salt, carrageenan, pectin or furcelleran, made to contact with a solution of a coagulation agent to form an insoluble film, and dried. The solution of the coagulation agent is especially preferably an aqueous solution of calcium chloride. Although the time for forming the insoluble coating film can be shortened by the use of the solution of coagulation agent having relatively high concentration; however, the concentration of about 4-7% is preferable taking the washing process for the removal of the excess salt solution into consideration.