Influence of Calcium Component on Crispy Texture of Brined Ume Fruit Product “Kari-Kari Ume”

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  • カリカリ梅におよぼすミネラル成分の影響
  • カリカリバイ ニ オヨボス ミネラル セイブン ノ エイキョウ

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“Kari-kari ume” is a product of Japanese apricot (ume fruit) brined mixing with calcium compounds, and its crispy texture is very unique. Ume fruit should be harvested in the early stage of maturation. It means the content of citric acid is low, and the ratio of hydrochloride acid soluble pectin to water soluble pectin is high. The concentration of calcium ions should be more than 0.16％ to the fresh fruit weight to attain sufficient crispness, but not more than 0.32％ to avoid bitterness. It is necessary for calcium ions to uniformly disperse from the peel to the end of the flesh. Polysaccharides of cell wall bounded to each other by the linkage of calcium ions provide appropriate hardness (crispness) of fruit flesh. Calcium reagents such as calcium hydroxide, calcium lactate, calcium oxide are utilized, and calcium carbonate shows less effect on hardening flesh. Various materials such as egg shell incinerated at more than 720℃ and oyster shell incinerated at more than 1000℃, which contain calcium oxide, are also utilized. The concentration of sodium chloride reached 20％ after brining, and the fruit is desalting once and then seasoned using a sodium chloride solution at a lower concentration (about 9％).

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