JP2015167514A - Method for producing plum extract, plum wine, and plum narazuke - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a plum extract having sweet taste and sweet aroma peculiar to plum, obtained by using fully ripened plum and having deep taste and rich flavor, and to provide a method for producing plum wine using the plum extract even during a period when plum cannot be harvested.SOLUTION: A method for producing a plum extract comprises a first step of washing fully ripened plum with water and drying it, a second step of pickling the plum in salt and vinegar, a third step of putting the fully ripened plum obtained in the second step into a container, adding sugar thereto, and storing it at ordinary temperature, and a fourth step of taking out liquid in the container. A method for producing plum wine comprises a fifth step of adding water, sugar, and sake lees to the fully ripened plum having been used for the plum extract and the production of the plum extract, and storing and fermenting it at ordinary temperature, and a sixth step of taking out a supernatant liquid of a fermented product obtained in the fifth step.

Description

  The present invention relates to a plum extract produced using ume, and a method for producing fruit wine (ume wine) and plum pickles using the plum extract.

  Umeshu is sweet and soft to the touch, and it is effective for improving health. In recent years, plum wine has been made in ordinary households. In particular, citric acid contained in plums is said to have an effect of restoring fatigue, improving appetite, and improving the constitution. Plum juice and ingredients using the ingredients and flavors of plum are produced. Has been.

  In general, many plum wines and plum wines are manufactured by adding ume and sugar such as icing sugar in a sealed container, and adding alcohol such as white liquor and immersing it. After being stored in a sealed container for 3 months or more, the ume fruit is once taken out (or not taken out), stored again, and about six months to one year has passed.

  Plums used for plum wine are often unripe, blue and hard plums. This is because Ome has a strong acidity, good taste and almost no umeshu. Since white liquor is tasteless and odorless, it is the most suitable alcohol for pickling to make use of the flavor of plums, but brandy and wine are also used as alcohol for pickling.

  Umeshu and Ume Wine are manufactured by adding alcohol such as white liquor to sugar as described above, but other than this, for example, as disclosed in Patent Document 1, add freshly cooked miso to Ome You can also make plum wine. Umeshu manufactured using the honed miso described in Patent Document 1 (mixed and fermented with shochu and koji rice) is made up of a variety of complex flavor components. It is said that it can provide a plum wine with a rich and tasty flavor that is unique to miso.

Japanese Patent No. 2742803

  Ome is used as a plum used in the production method described above and the production method of plum wine described in Patent Document 1, but the time when Ome can be taken is limited from mid-May to early July, The time of making plum wine using Ome is also limited. In addition, because it uses a strong sour plum, it is difficult to bring out the sweetness and sweet fragrance unique to a fully-ripened plum with little sourness.

  In view of the above problems, the object of the present invention is to provide a method for producing a plum extract that has a sweetness and a sweet aroma that is unique to a full-ripe plum by using a full-ripe plum, and that is rich and flavorful. It is to provide a method for producing ume wine even when the ume cannot be harvested.

1 of the present invention is a first step of washing the ripe plums with water and drying;
A second step of immersing and sterilizing in salt and vinegar;
A third step of putting the fully-ripened plum obtained in the second step into a container, adding sugar and storing at room temperature;
A fourth step of removing the liquid in the container;
It is a manufacturing method of the plum extract characterized by including this.

The second step of the present invention is a fifth step in which water, sugar and sake lees are added to the fully-ripened plum used in the third step according to the first aspect of the present invention, and stored at room temperature and fermented,
A sixth step of taking out the supernatant of the fermented material obtained in the fifth step;
It is a manufacturing method of the plum wine characterized by including this.

  3 of the present invention is a method for producing Ume Rara pickles characterized by taking out and producing the fully ripened plum and the sake lees used in the fifth step of 2 of the present invention.

  According to the method for producing a plum extract of the present invention, since a plum extract is produced using ripe plums, it has a sweetness and sweet aroma unique to ripe plums with little sourness that cannot be produced with a strong sour plum. Plum extract can be provided. Moreover, the plum extract can be produced by a simple process such as natural drying of the fully-ripened plum and storage at room temperature without complicated processes such as artificially freezing the plum.

  According to the method for producing plum wine according to 2 of the present invention, plum wine can be produced at any time by using the plum extract and the fully-ripened plum used in the production of the plum extract even at a time when the plum cannot be taken. . In addition, water, sugar and sake lees are added to plum extract and fully-ripened plums, stored at room temperature, and fermented, so that it is possible to provide plum wines that are delicious and rich in flavor, including umami ingredients from fermentation of sake lees. In particular, by using ripe plums, it is possible to provide plum wines having a unique aroma of ripe plums.

  According to the production method of pickled Ume Nara of 3 of the present invention, to extract and produce the ripe plums and sake lees described in 2 of the present invention, without wasting the ripe plums and sake lees used in the production of plum wine, It can be reused and provides delicious Umeara pickles without any hassle.

It is a block diagram which shows the flow of the manufacturing process of the plum extract which is one Example of this invention, a plum wine, and Ume Nara pickles.

  Embodiments of the present invention (hereinafter referred to as “examples”) will be described below with reference to the drawings.

  FIG. 1 is a block diagram showing a flow of manufacturing steps of plum extract, plum wine, and Ume Nara pickles according to an embodiment of the present invention. In the first step (S1) of FIG. 1, the fully-ripened plum is washed with water and dried. In detail, the fully-ripe plum used is a plum that has ripe and fell from a tree, or a plum that has ripe enough to fall easily when the tree is shaken. By using such a ripe plum, a plum extract having a sweetness, sweet aroma and flavor peculiar to plum can be produced. In addition, after washing the ripe plums, they are placed in a sieve and drained and allowed to dry naturally at room temperature for 40-50 minutes.

  In the second step (S2), the washed and dried fully-ripened plums are soaked in salt and vinegar and sterilized and aged. Specifically, 5 mL of 5 times vinegar and 3 to 5 mg of salt are added per 1 kg of ripe plums and allowed to sleep overnight. Thereby, the ripened plum is sterilized and aged.

  In the third step (S3), the fully ripened plums sterilized and aged in the second step are put in a container, and sugar is added and stored at room temperature. For sugar, use tri-warm sugar. For example, 3 kg of 3 warm sugar is added to 5 kg of fully ripe plums and stored at room temperature. Plum extract can be extracted from 3 days to 1 week.

  In the fourth step (S4), the liquid (plum extract) in the container is taken out. A plum extract is manufactured in the process so far. Thus, the plum extract of a present Example can be manufactured only by the simple process of natural drying and normal temperature storage of fully-ripened plum without a complicated process.

  Plum extract is enriched with plum nutrients and contains citric acid, malic acid, riboflavin (vitamin B2), etc., and is expected to have improved blood flow, recovery from fatigue, and antibacterial effects. The plum extract of this example has sweetness, aroma, and flavor peculiar to ripe plums, and of course has excellent value as a beverage divided by water, white hot water, carbonated water or the like. Moreover, since the plum extract is condensed with plum nutrients, it can be stored at room temperature for a long period (at least one year or more).

  In the fifth step (S5), the plum extract produced in the fourth step (S4) and the fully-ripened plum used in the third step are put in a storage container, added with water, sugar and sake lees, and stored at room temperature for fermentation. . For example, 30 kg of water (purified water), 10 kg of sugar (tri-warm sugar), and 5 kg of sake lees (Ginjo Sake lees) are added to 32 kg of plum extract and fully-ripe plums, and stored at room temperature.

  Yeast that performs alcoholic fermentation is included in the sake lees, whereby alcoholic fermentation is performed. Fermentation starts in 3 days, and the fermentation state is generally sufficient in 1 month. In the production method of plum wine and plum wine, the production starts only when the plum can be harvested, but in this example, the above plum extract and ripe plum can be stored for a long time, so if you use plum extract and ripe plum, You can start producing plum wine at any time. The plum wine of this example has an alcohol content of 11.2% and is approximately 11% plum wine.

  In the sixth step (S6), the supernatant of the fermented material obtained in the fifth step (S5) is taken out. Plum wine is manufactured in the process so far. The plum wine of a present Example can be manufactured only by the simple process of normal temperature storage, without a complicated process like a plum extract.

  In general, sake lees contain abundant amino acids and glucose produced from rice fermentation, which are said to be the source of umami. Ginjo sake has a fragrant, light, clean and elegant taste. In this example, since the sake lees of ginjo sake are used, it is possible to provide a plum wine that is rich in flavor and rich in flavor, including umami ingredients obtained by fermentation of sake lees. Moreover, since it uses fully-ripe plums, it can provide plum wines that contain sweetness and sweet aroma that are unique to plums.

  In the seventh step (S7), the fully-ripened plum and sake lees used in the fifth step (S5) are taken out. The ripe plums containing the sake lees are pickled in Ume Nara. As described above, in this example, the pickled ripe plums and sake lees used in the production of the above plum wine can be pickled, so that the ripe plums and sake lees used in the production of plum wine can be reused without wasting them. . In addition, Nara-zuke is usually produced by immersing it in sake lees many times. However, in this example, it is produced as a by-product of plum wine, so it is possible to provide delicious Ume-Nara-zuke without hassle.

  As described above, the present invention can produce a plum extract that gives a sweetness and sweet aroma unique to plums and is rich and flavorful by using fully-ripened plums. Moreover, the production of plum wine can be started using plum extract even at a time when the plum cannot be picked, and a delicious plum wine containing umami components by fermentation of sake lees can be provided. In addition, delicious Ume Nara pickles can be provided as a by-product.

  The amount of plum extract and plum wine materials (ripe plum, sugar, water, sake lees, etc.) described in the above-described embodiments is an example, and the amount can be appropriately changed without departing from the spirit of the invention. It is.

1 of the present invention is a first step of washing the ripe plums with water and drying;
A second step in which 5 mL of 5 times vinegar and 3 to 5 mg of salt are added per 1 kg of fully-ripened plum, and the mixture is allowed to sleep overnight and sterilized and matured;
A third step of putting the fully-ripened plum obtained in the second step into a container, adding sugar and storing at room temperature;
A fourth step of removing the liquid in the container;
It is a manufacturing method of the plum extract characterized by including this.

1 of the present invention is a first step of washing the ripe plums with water and drying;
A second step in which 5 mL of 5 times vinegar and 3 to 5 mg of salt are added per 1 kg of fully-ripened plum, and the mixture is allowed to sleep overnight and sterilized and matured;
A third step of placing the ripe plums obtained in the second step into a container, adding 0.6 kg of tri-warm sugar to 1 kg of the ripe plums and storing at room temperature;
A fourth step of removing the liquid in the container;
It is a manufacturing method of the plum extract characterized by including this.

Claims (3)

A first step of washing the ripe plums with water and drying;
A second step of immersing and sterilizing in salt and vinegar;
A third step of putting the fully-ripened plum obtained in the second step into a container, adding sugar and storing at room temperature;
A fourth step of removing the liquid in the container;
A method for producing a plum extract, comprising: A fifth step of adding water, sugar and sake lees to the ripened plum used in the third step of claim 1 and storing at room temperature and fermenting;
A sixth step of taking out the supernatant of the fermented material obtained in the fifth step;
A method for producing plum wine, comprising:   A method for producing Ume Nara-zuke, characterized in that the ripe plum and the sake lees used in the fifth step according to claim 2 are extracted and manufactured.