JP2004242594A - Charcoal-containing ume flesh extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a charcoal-containing Ume (Japanese plum) flesh extract easy to eat. <P>SOLUTION: The charcoal-containing Ume flesh extract is obtained by incorporating 100 pts. mass of an Ume flesh extract with ≥5 pts. mass( preferably 5-30 pts. mass ) of charcoal powder group. In the extract, the charcoal powder group is preferably Bincho-tan (hard charcoal produced from Wakayama prefecture, Japan) powder group, ≥95% of which being preferably <10.0μm in particle size. Thereby, although the taste of the extract is otherwise very sour because it is based on acid components containing citric acid, incorporation of the charcoal powder group neutralizes the acid components since most of the charcoal powder group is alkaline, therefore mitigating the sourness of the extract and making its taste mellow. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【００２０】
表１の結果から明らかなように、備長炭粉末群を梅肉エキス１００質量部に対して、５質量部以上添加混合した場合、梅肉エキスの酸っぱさが低減し、その味がまろやかになる。一方、備長炭粉末群を２質量部程度以下しか添加混合しない場合、官能試験では、梅肉エキスの酸っぱさが低減したとは言えず、その味がまろやかになっているとは認められなかった。
【００２１】
【作用】
梅肉エキスに木炭粉末群を含有させると、梅肉エキスの酸っぱさが低減し、その味がまろやかになる作用については、定かではないが、以下のように考えられる。すなわち、梅肉エキスの酸っぱさは、クエン酸などの酸性成分に由来するものである。しかるに、木炭粉末の多くは、ｐＨが７以上であり、アルカリ性である。特に、備長炭粉末は、ｐＨが９程度である。したがって、梅肉エキスに木炭粉末群を添加混合すると、梅肉エキスが中和され、その結果、梅肉エキスの酸性成分に由来する酸っぱさが低減するものと考えている。
【００２２】
【発明の効果】
以上のような作用によって、本発明に係る木炭含有梅肉エキスは、梅肉エキス特有の酸っぱさが低減され、その味がまやろかになるため、食しやすくなるという効果を奏する。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a charcoal-containing plum meat extract obtained by mixing a charcoal powder group in a plum meat extract so that the plum meat extract can be easily eaten.
[0002]
[Prior art]
Plum meat extract, also known as plum extract, is a food that is said to have been manufactured mainly in the Kishu region since the late Edo period. It is said that it is an effective food for preventing the disease.
[0003]
This plum extract is a paste-like form obtained by boiling and concentrating only fresh juice of fresh plum immediately before ripeness for a long time, and only about 20 to 25 g can be obtained from 1 kg of plum. Therefore, it contains several ten times as much active ingredient as umeboshi and does not contain salt, and has recently been touted as a health food. However, since the active ingredient of plum meat extract is mainly composed of organic acids such as citric acid, malic acid and succinic acid, it is sometimes very sour and difficult to eat.
[0004]
For this reason, honey and brown sugar are mixed into the plum extract to reduce sourness and make it easier to eat. However, if sugars such as honey and brown sugar are mixed in, it may be difficult to use it for people with diabetes or the like who are refraining from taking sugars.
[0005]
[Problems to be solved by the invention]
Therefore, the present inventors have been studying to reduce the sourness of the plum meat extract by mixing components other than sugars into the plum meat extract and make it easier to eat. In addition, they have found that charcoal powder has an effect of reducing the sourness of plum meat extract. The present invention is based on such a finding.
[0006]
[Means for Solving the Problems]
That is, the present invention relates to a charcoal-containing plum extract comprising 5 parts by mass or more of a charcoal powder group per 100 parts by mass of a plum meat extract.
[0007]
The plum meat extract used in the present invention may be any plum meat extract or a plum extract commercially available. That is, a paste-like plum meat extract obtained by boiling and concentrating fresh oume juice immediately before ripeness for a long time may be used.
[0008]
As the charcoal powder group, wood obtained by carbonizing wood such as cypress, cedar and oak and pulverizing the wood is used. In particular, it is preferable to use a bincho charcoal powder group obtained by carbonizing and pulverizing Ubamegashi. The degree of pulverization is preferably such that 95% or more of the charcoal powder group has a particle size of less than 10.0 μm. If the particle size is larger than this, the texture becomes rough when eaten, and the texture tends to deteriorate. The particle size distribution of the charcoal powder group may be measured using a call counter or the like.
[0009]
The charcoal powder group contains 5 parts by mass or more based on 100 parts by mass of the plum meat extract. That is, 5 g or more of the charcoal powder group is contained in 100 g of the plum meat extract. Particularly preferably, the charcoal powder group is contained in an amount of 5 to 30 parts by mass based on 100 parts by mass of the plum meat extract. When the content of the charcoal powder group is less than 5 parts by mass, the reduction of the sourness of the plum meat extract is insufficient and is not very effective. Further, when the content of the charcoal powder group is 30 parts by mass, the sourness of the plum meat extract is sufficiently reduced, and the content of the charcoal powder group more than this is only a relatively small amount of the plum meat extract. Yes, not reasonable.
[0010]
In the present invention, as a method of including the charcoal powder group in the plum meat extract, a method of adding and mixing the charcoal powder group to the plum meat extract, or in the juice of ome before or during the production of the plum meat extract And a method of adding and mixing the charcoal powder group while the viscosity of the plum meat extract is low after the production of the plum meat extract and before cooling. In particular, the latter two methods are preferable because the viscosity of the juice is low or the viscosity of the plum extract is still low, so that the charcoal powder group can be easily added and mixed. The charcoal-containing plum meat extract obtained by including the charcoal powder group in an amount of 5 parts by mass or more with respect to the plum meat extract 100 parts by mass obtained as described above is a paste like the conventional plum meat extract, It can be eaten arbitrarily by scooping with a spoon or the like.
[0011]
【Example】
Hereinafter, the present invention will be described based on examples, but the present invention is not limited to the examples. The present invention should be construed as being based on the discovery that the charcoal powder group has the effect of reducing the sourness of the plum meat extract.
[0012]
Example 1
Fresh green plums just before ripeness were grated with a grater, squeezed into a cotton bag, and juice was collected. The juice was placed in a pan, medium heat at first, and then low heat when boiled. Then, I confirmed that the omelet juice had changed from brown to black, and then checked it with a wooden jig to confirm the viscosity. After adding and mixing 5 g of Bincho charcoal powder group to 100 g of warm plum extract, the mixture was put into a storage container and naturally cooled to obtain a plum extract containing charcoal. In addition, 95% or more of the Bincho charcoal powder group had a particle diameter of less than 10.0 μm, a number average particle diameter of about 6.0 μm, and a maximum particle diameter of 17.0 μm.
[0013]
Example 2
A charcoal-containing plum extract was obtained in the same manner as in Example 1 except that the addition and mixing amount of the Bincho charcoal powder group was changed to 10 g with respect to 100 g of the plum meat extract.
[0014]
Example 3
A charcoal-containing plum extract was obtained in the same manner as in Example 1 except that the amount of addition and mixing of the bincho charcoal powder group was changed to 30 g with respect to 100 g of the plum meat extract.
[0015]
Comparative Example 1
A plum extract was obtained in the same manner as in Example 1 except that the bincho charcoal powder group was not added or mixed.
[0016]
Comparative Example 2
A charcoal-containing plum extract was obtained in the same manner as in Example 1 except that the addition and mixing amount of the Bincho charcoal powder group was changed to 1 g with respect to 100 g of the plum meat extract.
[0017]
Comparative Example 3
A charcoal-containing plum extract was obtained in the same manner as in Example 1, except that the amount of addition and mixing of the bincho charcoal powder group was changed to 2 g per 100 g of the plum meat extract.
[0018]
The charcoal-containing plum meat extract obtained in Examples 1 to 3 and Comparative Examples 1 to 3 (Plum meat extract for Comparative Example 1) was eaten by 14 panelists, and the taste was evaluated organoleptically. The sensory evaluation was based on the following criteria to evaluate whether or not the taste became more mellow than the plum meat extract of Comparative Example 1 (how much the sourness of the plum meat extract was reduced). Are shown in Table 1.
1 ... The taste is almost the same.
2 ... The taste became somewhat mellow.
3 ... The taste became mellow.
4 ... The taste became very mellow.
[0019]

[0020]
As is clear from the results in Table 1, when the bincho charcoal powder group is added and mixed in an amount of 5 parts by mass or more with respect to 100 parts by mass of the plum meat extract, the sourness of the plum meat extract is reduced, and the taste becomes mellow. . On the other hand, when the bincho charcoal powder group was added and mixed in only about 2 parts by mass or less, in the sensory test, it could not be said that the sourness of the plum meat extract was reduced, and it was not recognized that the taste was rounded. .
[0021]
[Action]
When the charcoal powder group is added to the plum extract, the action of reducing the sourness of the plum extract and making the taste more mellow is not clear, but is considered as follows. That is, the sourness of the plum meat extract is derived from acidic components such as citric acid. However, most of the charcoal powder has a pH of 7 or more and is alkaline. In particular, Bincho charcoal powder has a pH of about 9. Therefore, it is considered that when the charcoal powder group is added to and mixed with the plum meat extract, the plum meat extract is neutralized, and as a result, the sourness derived from the acidic components of the plum meat extract is reduced.
[0022]
【The invention's effect】
By the action as described above, the charcoal-containing plum extract according to the present invention has an effect that the sour peculiar to the plum meat extract is reduced and the taste is moderated, so that it is easy to eat.

Claims (4)

A charcoal-containing plum extract comprising 5 mass parts or more of a charcoal powder group per 100 mass parts of plum extract. A charcoal-containing plum extract comprising 5-30 parts by mass of a charcoal powder group per 100 parts by mass of plum extract. The charcoal-containing plum extract according to claim 1 or 2, wherein the charcoal powder group is a bincho charcoal powder group. The charcoal-containing plum extract according to any one of claims 1 to 3, wherein 95% or more of the charcoal powder group has a particle size of less than 10.0 µm.