中野BC List of Products and Services

We handle a variety of "ume ingredients." Starting with "100% ume juice" made from fresh Nanko plums from Wakayama Prefecture, we also offer a new variety of "Tsuyu Akane (ume) puree," which is a cross between ume and plums, among many other types. These can be used in jams, jellies, syrups, and soft drinks. 【Products Available (Excerpt)】 ■ 100% ume juice ■ 100% ume juice (frozen) ■ Ume puree ■ Tsuyu Akane (ume) puree ■ 5x concentrated ume juice *For more details, please refer to the PDF document or feel free to contact us.

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Here is an introduction to a recipe collection unique to Nakano BC, located in Wakayama Prefecture, known for its plums. This document offers a wide range of suggestions, from classic recipes to surprising ones. It includes various recipes such as "Plum Sorbet," "5x Concentrated Plum Juice Recipes," and "Plum Sugar Extract Juice Recipes." Please make good use of it. 【Contents】 ■ 5x Concentrated Plum Juice Recipes ■ Plum Sugar Extract Juice Recipes ■ Plum Puree Recipes ■ Plum Juice Powder Recipes ■ Akane Syrup Recipes ■ Akane Puree Recipes ■ Meat Recipes Using Plums ■ Fish Recipes Using Plums *For more details, please refer to the PDF document or feel free to contact us.

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This is 100% juice made from Nanko plums produced in Wakayama Prefecture. It undergoes no concentration processes and is filtered using UF membrane filtration, preserving the fresh flavor of the harvested fruit. Since it primarily uses green plums, the quality of the aroma differs from the fully ripe type "100% plum juice (frozen)."

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This is 100% juice made from carefully selected yellow Nanko plums from Wakayama Prefecture. It undergoes no concentration processes and is filtered using UF membrane filtration, preserving the fresh flavor of the freshly harvested fruit. Unlike "100% ume juice," which primarily uses green plums, this juice features a fruity aroma reminiscent of peaches due to the use of yellow plums.

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A puree made from carefully selected yellow plums from Wakayama Prefecture. Since it has not undergone centrifugation, it retains fibers and preserves the fresh flavor of the harvested fruit. Stored frozen, it maintains its quality without degradation, ensuring that the state after juicing continues until delivery. Unlike the "100% plum juice" primarily made from green plums, this product features a fruity aroma reminiscent of peaches due to the use of yellow plums.

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This is a puree made from the new variety "Roakane," which is a cross between plum and Japanese plum, and has been juiced and immediately frozen for storage. By freezing it as quickly as possible, the product retains its color. Since it has not undergone centrifugation, some fibers remain, preserving the fresh flavor of the harvested fruit.

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This juice is made using Nanko plums from Wakayama Prefecture and is a 100% plum juice that has been non-thermally concentrated using reverse osmosis membranes. It is a concentrated juice that minimizes the loss of aroma through low-temperature concentration. It has received high praise for being relatively mild in flavor and not producing sediment.

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It is characterized by a deep red color, with a rich sweetness and a moderate acidity that create a flavorful taste. Akane, a new variety registered in 2009, is a cross between plum and ume. Compared to Nanko ume, it contains about 60 times more anthocyanins, which causes the fruit to turn red overall. Our company collaborated with the Wakayama Prefectural Fruit Tree Experiment Station's Ume Research Institute for three years, where the institute established patented technology to make the fruit even redder. We developed Akane syrup, which maximizes the ruby color through our unique technology.

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The green plums are layered alternately with sugar in a large tub, like a big bath, many times over. As time passes, due to osmotic pressure, the skin of the plums acts as a membrane, allowing only the plum juice to seep out into the tub without damaging the skin or appearance. The plums have a strong aroma derived from the seeds, and since they are being candied whole, the fragrance from the seeds is also included. The collected juice from the plums is what becomes ume syrup.

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This product is a spray-dried juice made from Nanko plums produced in Wakayama Prefecture, with a fivefold concentration. It is mixed with dextrin in a 1:1 ratio. It is recommended for products that primarily need to be in powder form.

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This is plum wine made using Nanko plums from Wakayama Prefecture. It has a rich aroma with a perfect balance of sweetness and acidity. *There is also a raw sake available. Our company is located in "Ume-dokoro" Wakayama. From the end of May, we take advantage of our local Wakayama location to supply fresh plums and work together as a company to ensure that they are pickled on the same day they arrive. The aroma of the plums is largely derived from the seeds, and since the plum wine is made by soaking the plums directly in sugar and alcohol, the fragrance from the seeds is also included.

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This is ume (plum) that comes from umeshu (plum wine) made using Nanko plums from Wakayama Prefecture. It has a rich aroma with a perfect balance of sweetness and acidity. *There is also a fully ripe type available. The umeshu is made using large, thick-fleshed Nanko plums, without adding anything extra, just soaking them in sugar and brewing alcohol. Regular stirring is done to thoroughly infuse the alcohol into the plums and allow them to mature. This is the plum that is taken out afterward. The ume soaked in sugar and alcohol has thick, soft flesh with a chewy texture, and when bitten into, the unique acidity and umami of the Nanko plum spread gently in the mouth.

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This is a traditional food made by squeezing the juice from green plums and simmering it while heating. Only about 20g can be obtained from 1kg of green plums. Plum extract is a thick, dark paste-like food obtained by slowly heating and concentrating the juice extracted from green plums. The history of plums is ancient, and they are believed to have already been consumed during the Nara period. During the Sengoku period, they were used as military rations for nutrition and were said to be used in cases of food poisoning or waterborne illness, as suggested by the saying "plums cut off the three poisons." A form similar to plum extract is said to have been created in the late Edo period. The representative components of plum extract include "umefrural" and "citric acid." Umefrural is a unique component of plum extract created by the transformation of the juice components during the manufacturing process and is not found in fresh plums or pickled plums. Discovered in 1998, it has attracted attention as a health component. Citric acid plays a role in supporting the production of energy from consumed food. Plum extract contains organic acids like citric acid in abundance, approximately ten times that of lemons.

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This product is made by spray-drying "ume extract," which has been consumed as a health food since ancient times, to make it easier to process. It is suitable for situations where paste extract is difficult to use or when liquid ingredients cannot be used.

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The powder retains characteristics such as weathering and color tone due to far-infrared drying. Only green tangerines harvested from mid-July to early August, when the active ingredient "hesperidin" is most abundant, are used. Hesperidin found in Satsuma mandarins significantly decreases when fully ripe, so they are harvested in July before ripening. The tangerines harvested before ripening are called "aoki mikan" and are characterized by a slightly tangy taste. Hesperidin is abundant in the peel of tangerines and is known to be an important component for maintaining health. Green tangerine powder made from Satsuma mandarins rich in hesperidin is said to be effective in alleviating allergy symptoms.

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The powder is made by infrared drying, which preserves the flavor and color well. Jabara was also called the "phantom fruit" because its cultivation area was limited. It is said that the name "jabara" comes from its unique acidity and flavor, which were considered to "ward off evil spirits." Its active ingredient is a type of flavonoid called "naringin." It has an outstanding content among citrus fruits, particularly in the peel, which is known to contain 6 to 10 times more than the juice. Jabara powder is dried with the rich peel that contains naringin.

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"Persimmon" is the English term for the persimmon tree. The immature "green persimmons" are harvested in late July. Due to their very strong astringency, they cannot be eaten directly. However, it has been known for a long time that they are rich in a type of polyphenol called condensed tannins. Condensed tannins have been shown to encapsulate bile acids and expel them from the body as waste. Bile acids are the main component of bile, which is produced from cholesterol and plays a role in promoting the absorption of dietary fats. Expelling bile acids from the body using condensed tannins contributes to maintaining a healthy cycle within the body.

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