JP2005229884A - Method for producing ume processed food - Google Patents
Method for producing ume processed food Download PDFInfo
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- JP2005229884A JP2005229884A JP2004042361A JP2004042361A JP2005229884A JP 2005229884 A JP2005229884 A JP 2005229884A JP 2004042361 A JP2004042361 A JP 2004042361A JP 2004042361 A JP2004042361 A JP 2004042361A JP 2005229884 A JP2005229884 A JP 2005229884A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 235000021067 refined food Nutrition 0.000 title abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 55
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 51
- 235000021419 vinegar Nutrition 0.000 claims abstract description 31
- 239000000052 vinegar Substances 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 238000009938 salting Methods 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 81
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 24
- 239000000203 mixture Substances 0.000 abstract description 15
- 229910052742 iron Inorganic materials 0.000 abstract description 12
- OXNIZHLAWKMVMX-UHFFFAOYSA-N picric acid Chemical compound OC1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O OXNIZHLAWKMVMX-UHFFFAOYSA-N 0.000 abstract description 12
- 238000002791 soaking Methods 0.000 abstract description 6
- 230000003204 osmotic effect Effects 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000002904 solvent Substances 0.000 abstract 3
- 240000005049 Prunus salicina Species 0.000 abstract 1
- 235000009018 li Nutrition 0.000 abstract 1
- 235000011158 Prunus mume Nutrition 0.000 description 41
- 244000018795 Prunus mume Species 0.000 description 41
- 239000000047 product Substances 0.000 description 15
- 235000021018 plums Nutrition 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 238000000502 dialysis Methods 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 238000010612 desalination reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
Description
本発明は、所謂梅干しの製造方法、特に、調理・味付けをした梅加工食品の製造方法の技術分野に属する。 The present invention belongs to the technical field of a so-called umeboshi production method, in particular, a method for producing cooked and seasoned ume processed foods.
青梅や完熟梅などの生梅に多量の食塩をまぶして塩蔵し梅干を製造する方法は、昔から良く知られている。
近時、梅干においても低塩嗜好が強まるとともに、味付けをした調味梅干の消費量が高まっており、例えば、特許文献１に開示されている。
ところで、従来の調味梅干を製造する工程は、上記の塩蔵工程において青梅や完熟梅などの生梅から多量の浸透圧により梅酢が漬み出てくるが、この梅酢も一部は製品として利用されるが、大半は廃棄処分しなければならなかった。また、同様に塩蔵工程後の梅を調味液に漬け込んだ後に多量の処理液も廃棄処分されていたが、これらの廃棄液は捨てることは環境に対しても問題があった。
かつ、生梅から抽出した梅酢や、梅干しを漬けた処理後の調味液には梅本来のクエン酸や微量ピクリン酸や鉄分等の有用成分が含まれており、これらを破棄処理することは資源保護の面からもその活用が求められていた。
Recently, the preference for low salt has increased also in umeboshi, and the consumption of seasoned umeboshi that has been seasoned has increased, and is disclosed in, for example, Patent Document 1.
By the way, in the conventional process of producing seasoned plums, ume vinegar is pickled out of raw plums such as green and fully-ripened plums by a large amount of osmotic pressure in the above-mentioned salting process. However, most had to be disposed of. Similarly, a large amount of processing liquid was also discarded after the salted ume was soaked in the seasoning liquid, but discarding these waste liquids also had a problem for the environment.
In addition, ume vinegar extracted from raw plums and seasoned liquids after pickled plums contain useful components such as citric acid, trace amounts of picric acid, and iron, which are essential resources for disposal. The use was also demanded from the aspect of protection.
本発明は、このような不都合に鑑みてなされたもので、塩蔵工程において青梅から浸透圧により出てくる梅酢と、塩蔵工程後の梅を調味液に漬け込んだ後の処理液とを再利用し、通常の加工調味梅干よりもクエン酸やピクリン酸や鉄分等を含む梅有用成分に富んだ梅加工食品の製造方法であって、廃液も極力少なくする梅加工食品の製造方法を提供しようとするものである。 The present invention has been made in view of such inconveniences, and reuses ume vinegar that emerges from osmotic pressure by osmotic pressure in the salting process and a processing solution after the ume after the salting process is soaked in the seasoning liquid. , A method for producing processed plum foods that are rich in useful plum ingredients, including citric acid, picric acid, iron, etc. Is.
上記の課題を解決するために、請求項１の発明は、原料の梅を塩蔵する工程でできる梅酢と、塩蔵工程後に梅を調味液に漬け込んだ後の処理液とを調合し、次の梅加工食品の製造工程の調味液として使用することを特徴とする梅加工食品の製造方法であり、梅有用成分を含んだ梅酢と、使用後の調味液を再利用することで、梅有用成分に富んだ梅加工食品が製造できる。
更に、請求項２の発明は、請求項１の梅加工食品の製造方法において、前記処理液に前記梅酢を補填した後に透析をして塩分を少なくし、その後に新たな調味料を添加して調合することを特徴とする梅加工食品の製造方法であり、塩分を抑え、梅酢や使用後の調味液に含まれる梅有用成分を濃縮した状態にでき、より梅有用成分に富んだ梅加工食品の製造できる。
In order to solve the above-mentioned problems, the invention of claim 1 is prepared by mixing ume vinegar produced in the process of salting raw ume and the treatment liquid after immersing the ume in the seasoning liquid after the salting process. It is a method for producing processed ume foods, which is used as a seasoning liquid in the manufacturing process of processed foods. By reusing the ume vinegar containing useful plum ingredients and the seasoning liquid after use, it becomes a useful plum ingredient Rich processed plum foods can be manufactured.
Furthermore, the invention of claim 2 is the method for producing processed plum food of claim 1, wherein the treatment liquid is supplemented with the ume vinegar and then dialyzed to reduce salt, and then a new seasoning is added. It is a method of manufacturing processed ume foods characterized by blending, it can reduce salt, concentrate ume vinegar and useful plum components contained in seasoning liquid after use, and enriched ume processed foods rich in useful plum components Can be manufactured.
以上のような構成であるから、請求項１の発明の梅加工食品の製造方法によれば、塩蔵工程において青梅や完熟梅等の生梅から漬みでる梅酢と、塩蔵工程後に梅を調味液に漬け込んだ後の処理液を再利用することから、大幅に廃液を減少させることができ、また、梅有用成分に富んだ梅酢と梅に漬けた調味液を利用することから、通常の調味梅干よりもクエン酸や微量のピクリン酸や鉄分等を含む梅有用成分に富んだ調味梅干加工品が製造でき、更に、新たに投入する調味料も少なくすることができることから経済的にも有利であるという効果が得られる。
さらに、請求項２の発明の梅加工食品の製造方法によれば、塩分を抑え、梅酢や使用後の調味液に含まれるクエン酸やピクリン酸や鉄分等を含む梅有用成分を濃縮した状態にでき、その濃縮された調味液を用いることによりクエン酸やピクリン酸や鉄分等の梅有用成分に富んだ梅加工食品が製造できるという効果が得られる。
Since it is the above structures, according to the manufacturing method of the processed plum food of invention of Claim 1, the plum vinegar pickled from raw plums, such as an ume or a ripe plum, in a salting process, and a ume seasoning liquid after a salting process Since the processing liquid after being soaked in water can be reused, the amount of waste liquid can be greatly reduced, and the ume vinegar rich in useful plum ingredients and the seasoning liquid soaked in plum can be used. It is economically advantageous because it can produce seasoned plum dried products rich in useful plum components including citric acid, trace amounts of picric acid, iron, etc., and can also reduce the amount of new seasonings to be added. The effect is obtained.
Furthermore, according to the manufacturing method of the processed ume food of the invention of claim 2, the salt content is suppressed, and plum useful components including citric acid, picric acid, iron content, etc. contained in ume vinegar and the seasoning liquid after use are concentrated. In addition, by using the concentrated seasoning liquid, it is possible to produce an effect that a processed ume food rich in useful plum components such as citric acid, picric acid and iron can be produced.
本発明は、梅干を製造する工程で生産される梅酢や、塩蔵工程後に梅を調味液に漬け込んだ後のクエン酸や微量のピクリン酸や鉄分等を含む梅有用成分に富んだ処理液を再利用ことにより、クエン酸等の梅有用成分に富んだ梅加工食品を製造し、併せて廃液処理の問題を解決し、経済的にも安価になる所謂調味梅干を製造することを特徴の一つとしたものである。 The present invention recycles ume vinegar produced in the process of producing umeboshi, and a processing liquid rich in useful plum ingredients including citric acid, trace amounts of picric acid, iron, etc. after soaking ume in the seasoning liquid after the salting process. One of the characteristics is that it produces so-called seasoned plum dried soy that can be used to produce processed plum products rich in useful plum components such as citric acid, and to solve the problem of waste liquid treatment, and to be economically inexpensive. It is a thing.
本発明の好適な梅加工食品の製造方法の実施例を説明する。
［梅加工製品の初回製造工程］
まず、梅加工品である調味梅干の初回の製造工程を説明するが、図１の左側のブロック図において、原料となる集荷され選果され洗浄された青梅（完熟梅）を、製造槽に入れ塩をまぶして漬け込んで「２．塩蔵」の工程で塩殺を行うが、この塩蔵では、例えば、本実施例で生梅と塩の割合は重量比で青梅（完熟梅）１００gに対して塩２０gとすると、浸透圧により梅より３．の梅酢が５５ｇ程度が析出する。
なお、この析出した梅酢は後述するように次製造工程で利用する。また、特に断りがなければ、以下の数値は原料である梅を１００ｇ使用した時の各重量ｇである。
前述した塩蔵した梅を「４．天日干し」の工程で乾燥させ５２ｇの梅干ができ、この天日干した梅干しの高濃度である含塩率はほぼ２０％（重量比）であるが、この梅干しを「５．洗浄」の工程で洗浄し、「６．脱塩」の工程で水に漬けて塩分をほぼ含塩率１８％（重量比）に低減した梅干しにする。
The Example of the manufacturing method of the suitable plum processed food of this invention is demonstrated.
[First production process of processed plum products]
First, we will explain the initial production process of seasoned plums, which are processed ume products. In the block diagram on the left side of Fig. 1, the collected, selected, and washed ume (ripe plums) is placed in the production tank. Sprinkle with salt and slaughter in the process of “2. Shiozo”. In this Shiozo, for example, in this example, the ratio of raw plum to salt is 100% of Japanese apricot (ripe plum) by weight. If it is 20g, it will be 3. About 55 g of ume vinegar is precipitated.
The precipitated ume vinegar is used in the next manufacturing process as described later. Further, unless otherwise specified, the following numerical values are each weight g when 100 g of ume as a raw material is used.
The above-mentioned salted plums are dried in the “4. sun-dried” process to produce 52 g of plums. The high salt concentration of this sun-dried plums is almost 20% (weight ratio). Is washed in the process of “5. Washing”, and soaked in water in the process of “6. Desalination” to make the plum dried with a salt content reduced to about 18% (weight ratio).
この低塩梅干しを、７．の調味液漬け込み工程で調味液１５８gに漬け込むが、この調味液は組成は次の［表１］に示すようなものである。 This low salt plum dried In the step of immersing the seasoning liquid, 158 g of the seasoning liquid is immersed, and the composition of the seasoning liquid is as shown in [Table 1] below.
［表１］ 梅漬け込み調味液の組成
（１）砂糖 ９．１５重量％
（２）食塩（梅酢） １．３１重量％
（３）クエン酸（梅酢） ４．０９重量％
（４）水分 残り
計 １００．００重量％
[Table 1] Composition of pickled ume seasoning liquid (1) 9.15% by weight of sugar
(2) Salt (plum vinegar) 1.31% by weight
(3) Citric acid (plum vinegar) 4.09 wt%
(4) Moisture remaining
Total 100.00% by weight
勿論、この調味液の組成は１実施例であり、必要に応じて蜂蜜やかつおだし汁を用いてもよい。
この「７．調味液漬け込み」の工程で、調味液１５８gを低塩梅干に漬み込ませて、処理後の漬け込み調味液も後述するように次製造工程で利用するが、この「８．漬け込み処理液」が１６８ｇ得られる。
前記の「７．」の調味液漬け込み工程で、味付けられた調味梅干は、次の「９．液切り」の工程で調味液を除去して、「Ｅ．梅加工製品」において所謂調味梅干としての製品に仕上げる。この梅加工製品は４５．５ｇ程度であり、原料の生梅１００ｇから最終製品の調味梅干４５．６ｇが得られることになり、この調味梅干に含まれる組成は［表１］とほぼ同じような重量比となり、梅有用成分であるクエン酸も４．０９％程度含有されることになる。
なお、従来の製造工程でクエン酸を投入しない場合の調味梅干のクエン酸の重量％は約２％であり、実験の結果では原料の生梅の状態よりも５０％損失していた。
Of course, the composition of this seasoning liquid is one example, and honey or bonito soup may be used if necessary.
In this "7. Seasoning soaking" step, 158g of seasoning liquid is soaked in low-salt plum dried, and the soaked seasoning liquid after processing is also used in the next manufacturing process as described later. 168 g of “treatment liquid” is obtained.
The seasoned umeboshi seasoned in the above-mentioned “7.” seasoned soaking step is removed as a so-called seasoned umeboshi in “E. Plum processed products” by removing the seasoned liquid in the next “9. Finish the product. This processed ume product is about 45.5g, and 45.6g of seasoned umeboshi is obtained from 100g of raw ume. The composition contained in this seasoned umeboshi is almost the same as [Table 1]. It becomes a weight ratio, and citric acid which is a plum useful component will also be contained about 4.09%.
In addition, the weight% of citric acid in the seasoned umeboshi when citric acid was not added in the conventional production process was about 2%, and as a result of the experiment, 50% was lost as compared with the raw ume state.
［調味液の製造工程］
本発明の特徴の１つは、図１の手順「１１．」から「１９．」に示すように、前回の梅加工製品の製造工程でできた「３．梅酢」と「８．漬け込み処理液」を再利用することであるが、「８．漬け込み処理液」で得た調味処理液は、砂糖などは製品の梅に吸収されるので、「１１．測定」の工程で測定すると、次ぎの「表２」のような組成に変化する。
[Seasoning liquid production process]
One of the features of the present invention is that “3. plum vinegar” and “8. pickled solution” produced in the previous manufacturing process of plum processed products, as shown in steps “11.” to “19.” in FIG. The seasoning processing solution obtained in “8. Pickling processing solution” is absorbed in the plum of the product, so when measured in the process of “11. The composition changes as shown in “Table 2”.
［表２］ 梅漬け込み使用後の調味液の組成
（１）砂糖 ７．１１重量％
（２）食塩 ５．０８重量％
（３）クエン酸 ４．０７重量％
（４）水分 残り
計 １００．００重量％
[Table 2] Composition of seasoning liquid after use of pickled plum (1) Sugar 7.11% by weight
(2) Salt 5.08% by weight
(3) Citric acid 4.07% by weight
(4) Moisture remaining
Total 100.00% by weight
すなわち、処理後の調味液の総量も、１５８ｇから「６．脱塩」により吸収した水分の漬み出すので１６８ｇに増量するが、砂糖とクエン酸の重量％は減少し、食塩の重量％は増大する。
そこで、まずクエン酸の重量％を増大させるために、「２．塩蔵」で得た「３．梅酢」を「１２．梅酢補填」の工程で「調味処理液」に補填する。この場合、得られた漬け込み処理液は１６８ｇに対して、「３．梅酢」は９．２ｇ程度を加えるが、クエン酸の重量％を増大させると同時に、次ぎの「１３．透析」で総量が減少することを見越した増量でもある。
ここで、調味処理液と梅酢の混合液は、梅酢を投入することでクエン酸の重量％は上昇しているが、塩分濃度が高すぎるのでこのままでは調味液としては使用できない。
That is, the total amount of the seasoning liquid after the treatment is also increased from 158 g to 168 g since the water absorbed by “6. Desalination” is pickled, but the weight percent of sugar and citric acid is decreased, and the weight percent of salt is Increase.
Therefore, first, in order to increase the weight% of citric acid, “3. Ume vinegar” obtained in “2. Shiozo” is supplemented to “Seasoning treatment liquid” in the process of “12. In this case, about 9.2 g of “3. Ume vinegar” is added to 168 g of the soaking treatment liquid obtained, but the total amount is increased by the next “13. It is also an increase in anticipation of a decrease.
Here, the mixed liquid of the seasoning liquid and ume vinegar increases the weight% of citric acid by adding ume vinegar, but the salt concentration is too high and cannot be used as a seasoning liquid as it is.
そこで、「１３．透析」の工程で塩分を除去し、「１４．測定」の工程で成分を計測しながら塩分濃度を所定の数値にまで下げるが、この時の成分組成は、例えば、次ぎの［表３］に示すようなものとなり、調味処理液自体も透析により食塩ともに水分も析出して透析前の８８％に濃縮される。 Therefore, the salt content is removed in the “13. dialysis” step, and the salt concentration is lowered to a predetermined value while measuring the components in the “14. measurement” step. The component composition at this time is, for example, As shown in [Table 3], the seasoning solution itself is also dialyzed to precipitate salt and water, and is concentrated to 88% before dialysis.
［表３］ 透析後の調味液の組成
（１）砂糖 ７．６２重量％
（２）食塩（梅酢） １．５０重量％
（３）クエン酸（梅酢） ４．５２重量％
（４）水分 残り
計 １００．００重量％
[Table 3] Composition of seasoning liquid after dialysis (1) Sugar 7.62% by weight
(2) Salt (plum vinegar) 1.50% by weight
(3) Citric acid (plum vinegar) 4.52% by weight
(4) Moisture remaining
Total 100.00% by weight
ここでは［表１］の組成重量比と比較すると、食塩の重量％も多少多いが、クエン酸が［表２］からは４．０７重量％から４．５２重量％と約１３％も上昇しており、「１６．調味料」で［表１］と比べて少なくなっている砂糖７．６２重量％を［表１］の９．１５重量％と同じするために、「１５．計量」で計量し、砂糖を２．５３ｇ「１７．調味料補填」で補填することにより、全体としては、ほぼ［表１］の組成重量比としている。
ただし、この調味液は、梅酢と調味処理液の再利用により、クエン酸以外のピクリン酸や鉄分等を含む梅有用成分に富んだ調味液が得られることであり、この点が本発明の特徴の一つでもある。もっとも、クエン酸以外のピクリン酸や鉄分等は微量であるのでその増加分は触れていないが、当然、投入された梅酢にクエン酸とともに存在し、クエン酸とともに増加し、ピクリン酸や鉄分等が多く含まれた調味液となっている。
こうして、次ぎの梅加工製品の製造工程のクエン酸の濃度が上昇したほぼ［表１］の組成重量％の「１８．調味液」が整うが、「１９．計測」の工程で漬け込む低塩梅干しに対する必要な量の調味液を準備する。
Here, compared with the composition weight ratio of [Table 1], the salt weight percentage is also slightly higher, but citric acid is increased from 4.07 weight% to 4.52 weight% from [Table 2] by about 13%. In order to make the amount of sugar 7.62% by weight less than in [Table 1] in [16. Seasoning] the same as 9.15% in [Table 1], By weighing and supplementing with 2.53 g of “17. Seasoning supplement”, the overall composition weight ratio is as shown in [Table 1].
However, this seasoning liquid is obtained by reusing the ume vinegar and the seasoning treatment liquid to obtain a seasoning liquid rich in useful plum ingredients including picric acid other than citric acid and iron, etc. This is a feature of the present invention. It is also one of However, since the amount of picric acid and iron other than citric acid is very small, the increase is not mentioned, but naturally, the added ume vinegar is present with citric acid and increases with citric acid. The seasoning liquid contains a lot.
In this way, "18. Seasoning liquid" with the composition weight% of [Table 1] where the concentration of citric acid in the manufacturing process of the next processed ume product was increased is prepared, but the low salt plum pickled in the process of "19. Measurement" Prepare the required amount of seasoning liquid.
［梅加工製品の２回以降の製造工程］
次に、梅加工品である調味梅干の２回目以降の製造工程を説明するが、図１の右側のブロック図において、原料となる「２１生梅」を漬け込む工程から、「２４．洗浄」の工程までは、前記した［梅加工製品の初回の製造工程］と同じであり、「２２．塩蔵」で出来た「３．梅酢」も次工程で利用することも［梅加工製品の初回の製造工程］と同じである。
ここで、前記の［梅加工製品の初回の製造工程］と異なるのは、［調味液の製造工程］で得られた調味液を「２６．調味液漬け込み」の工程で使用することであるが、この調味液は「３．梅酢」と「８．漬け込み処理液」を利用することで、クエン酸以外にもピクリン酸や鉄分等を含む梅有用成分に富んだ等の梅有用成分が豊富に含まれていることであり、当然に、「２７．液切り」の工程で表面に付着している調味液を除去した「Ｅ．梅加工製品」にも、クエン酸は４％前後が含まれており従来の２％前後の調味梅干よりは格段に梅本来の組成に近く、また、クエン酸以外にも微量のピクリン酸や鉄分等を含む梅有用成分が豊富に含まれることになる。
[Manufacturing process of plum processed products after 2 times]
Next, the second and subsequent manufacturing processes for seasoned plum pickles, which are processed ume products, will be described. From the block diagram on the right side of FIG. The process is the same as the above-mentioned [First Plum Processed Product Production Process], and “3. Plum Vinegar” made from “22. Shiozo” can be used in the next process. Step].
Here, the difference from the above-mentioned [First manufacturing process of processed plum products] is that the seasoning liquid obtained in [Manufacturing process of seasoning liquid] is used in the process of “26. In addition to citric acid, this seasoning liquid is rich in useful plum ingredients such as rich in useful plum ingredients including picric acid and iron by using “3 plum vinegar” and “8. pickling treatment liquid” Naturally, citric acid is also included at around 4% in “E. Plum processed products” from which the seasoning liquid adhering to the surface has been removed in the “27. Therefore, it is much closer to the original composition of plum than the conventional seasoned umeboshi of around 2%, and in addition to citric acid, it contains abundant useful components of plum including trace amounts of picric acid and iron.
本発明の実施例の加工調味梅干は、塩分を低減し、通常の調味梅干よりもクエン酸や微量のピクリン酸や鉄分等を含む梅本来の梅有用成分に富んだものとすることができ、更に、新たに投入する調味料も極めて少なくすることができることから経済的にも有利である。
なお、本発明の特徴を損なうものでなければ、上記の実施例に限定されるものでないことは勿論であり、例えば、調味料の組成は必要に応じて適宜変更すればよい。
The processed seasoned plum dried in the examples of the present invention has a reduced salt content, and can be enriched with plum original useful plum components including citric acid, trace amounts of picric acid, iron, etc. Furthermore, since the seasoning to be newly added can be extremely reduced, it is economically advantageous.
In addition, as long as the characteristics of the present invention are not impaired, it is needless to say that the present invention is not limited to the above-described examples. For example, the composition of the seasoning may be appropriately changed as necessary.
Claims (2)
The method for producing a processed ume food according to claim 1, wherein the processing solution is supplemented with the ume vinegar and then dialyzed to reduce salt, and then a new seasoning is added to prepare the ume processing. A method for producing food.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008079535A (en) * | 2006-09-27 | 2008-04-10 | Mukogawa Gakuin | Method for producing fermented ume, and fermented ume obtained by the method |
| JP2012080782A (en) * | 2010-10-07 | 2012-04-26 | Okahata Noen:Kk | Method for producing seasoned pickled ume |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008079535A (en) * | 2006-09-27 | 2008-04-10 | Mukogawa Gakuin | Method for producing fermented ume, and fermented ume obtained by the method |
| JP4565241B2 (en) * | 2006-09-27 | 2010-10-20 | 学校法人武庫川学院 | Fermented plum production method and fermented plum obtained thereby |
| JP2012080782A (en) * | 2010-10-07 | 2012-04-26 | Okahata Noen:Kk | Method for producing seasoned pickled ume |
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