JP2017012113A - Method for making pickled plum and plum food produced by the same - Google Patents
Method for making pickled plum and plum food produced by the same Download PDFInfo
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- JP2017012113A JP2017012113A JP2015134005A JP2015134005A JP2017012113A JP 2017012113 A JP2017012113 A JP 2017012113A JP 2015134005 A JP2015134005 A JP 2015134005A JP 2015134005 A JP2015134005 A JP 2015134005A JP 2017012113 A JP2017012113 A JP 2017012113A
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Abstract
Description
本発明は、梅の漬け込み方法及びそれにより得られた梅及びその加工品からなる梅食品に関する。 The present invention relates to a method for pickling plums, and a plum food comprising plums obtained thereby and processed products thereof.
従来から梅の漬け込みには塩が用いられており、粗塩を梅の量に対して初めカビの発生を防ぐために２０〜２５％を加え、その後に塩抜きをし、約１５％以下にするのが一般的である。
これでは梅が健康に良いとされているものの、食べ過ぎると塩分の摂り過ぎになり、高血圧等様々な病気のリスクが高くなってしまう恐れがあった。
また、従来は甘みを出すために多量の砂糖を使用することもあり、これも食べ過ぎると却って病気になるリスクが高くなる。
特許文献１には、無塩を目的に食酢とオリゴ糖を主成分とする漬け込み液を開示するが、必ずしも梅本来の食感が活かされていないものである。
Traditionally, salt has been used for pickling ume, and adding 20-25% of the raw salt to prevent the occurrence of mold relative to the amount of ume, then salting it out to about 15% or less Is common.
Although it is said that plums are good for health, if you eat too much, you may consume too much salt, which may increase the risk of various diseases such as high blood pressure.
Also, in the past, a large amount of sugar was sometimes used to produce sweetness, and if this is eaten too much, there is a higher risk of getting sick.
Patent Document 1 discloses a pickled liquid mainly composed of vinegar and oligosaccharides for the purpose of salt-free, but does not necessarily make use of the original texture of plums.
本発明は、塩を使用しない新規の梅の漬け込み方法及びそれにより得られる梅食品の提供を目的とする。 An object of the present invention is to provide a novel method of pickling ume that does not use salt and a plum food obtained thereby.
本発明に係る梅の漬け込み方法は、酸化還元性鉱物と接触して得られた弱アルカリ水に梅を漬け込むことを特徴とする。
ここで、弱アルカリ水に酢酸１〜２重量％，砂糖３〜３０重量％添加するのが好ましい。
The method of pickling ume according to the present invention is characterized in that ume is pickled in weak alkaline water obtained by contact with a redox mineral.
Here, it is preferable to add 1 to 2% by weight of acetic acid and 3 to 30% by weight of sugar to the weak alkaline water.
本発明に用いる酸化還元性鉱物は、それを水の中に入れたり、通水したりして水と接触させると、ｐＨ８．０〜９．０程度の弱アルカリ性を示すものがよく、水との接触により水素を発生させるものが好ましい。
このような鉱物としては、ケイ酸塩鉱物を主成分とするものがよく、珪藻土，カオリナイト及びベントナイト等の鉱物が多く含まれているものが好ましい。
例えば、石川県加賀市山中温泉及びその付近由来の鉱物（山中温泉石）には重量％にて、珪藻土５〜１５％，カオリナイト３０〜５０％，ベントナイト１５〜２５％等が含まれ、その他にケイ酸ソーダ１５〜２５％，マグネシウム１５〜２５％，医王石５〜１５％，ベンガラ０．０５〜０．２０％等が含まれる。
例えば、１リットルの水に山中温泉石を５〜２０ｇ投入すると、水素が約６００ｐｐｂと高濃度含まれたｐＨ８．５の弱アルカリ水が得られる。
When the redox mineral used in the present invention is placed in water or passed through water and brought into contact with water, it preferably has a weak alkalinity of about pH 8.0 to 9.0. Those which generate hydrogen by contact of the above are preferred.
As such minerals, those containing silicate minerals as the main component are good, and those containing a large amount of minerals such as diatomaceous earth, kaolinite and bentonite are preferred.
For example, Yamanaka hot spring and its nearby minerals (Yamanaka hot spring stone) in Kaga City, Ishikawa Prefecture contain 5-15% diatomaceous earth, 30-50% kaolinite, 15-25% bentonite, etc. Sodium silicate 15 to 25%, magnesium 15 to 25%, Ioishi 5 to 15%, Bengala 0.05 to 0.20% and the like are included.
For example, when 5 to 20 g of Yamanaka hot spring stone is added to 1 liter of water, weak alkaline water having a pH of 8.5 containing about 600 ppb of hydrogen is obtained.
このようにして漬け込まれた梅は、梅のすっぱさと甘味が調和した梅食品になり、これを原材料として各種加工食品を造ることも可能である。 The ume soaked in this way becomes a plum food in which the sourness and sweetness of the plum are harmonized, and various processed foods can be made using this as a raw material.
本発明に係る梅の漬け込み方法を用いると、梅のすっぱさと甘味が調和した新たな食感の梅が得られる。 When the method of pickling ume according to the present invention is used, a plum with a new texture in which the sourness and sweetness of plum are harmonized is obtained.
本発明に係る梅の漬け込み例を以下、具体的に説明する。
石川県加賀温泉郷の１つである山中温泉由来の材料を用いて成型した酸化還元材を水１リットル当たり約１０ｇ投入し、数時間たつとｐＨ８．５の弱アルカリ水が得られる。
なお、水素の含有量は５００〜６００ｐｐｂであった。
このようにして得られた水に１リットル当たり、酢酸１重量％，砂糖２０重量％加えた。
この漬け込み液に適量の梅を投入し、保存した。
約２週間以上漬け込むと食べられるようになり、適度の甘味とすっぱさが調和した梅が得られた。
ここで酢酸を１〜２重量％，砂糖３〜３０重量％加えると、梅の皮が破れなくなり梅本来の栄養分をこの梅の中に約９０％以上残すことができる。
An example of pickling plums according to the present invention will be specifically described below.
About 10 g of redox material molded using a material derived from Yamanaka Onsen, which is one of the Kaga Onsen villages in Ishikawa Prefecture, is added to each liter of water. After a few hours, weak alkaline water with a pH of 8.5 is obtained.
The hydrogen content was 500 to 600 ppb.
To the water thus obtained, 1% by weight of acetic acid and 20% by weight of sugar were added per liter.
An appropriate amount of plum was added to the soaking solution and stored.
After being soaked for about 2 weeks or more, it became edible, resulting in a plum that harmonized moderate sweetness and sourness.
When acetic acid is added at 1 to 2% by weight and sugar at 3 to 30% by weight, the peel of the plum is not broken and the original nutrients of the plum can be left in the plums by about 90% or more.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015134005A JP2017012113A (en) | 2015-07-03 | 2015-07-03 | Method for making pickled plum and plum food produced by the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015134005A JP2017012113A (en) | 2015-07-03 | 2015-07-03 | Method for making pickled plum and plum food produced by the same |
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| JP2017012113A true JP2017012113A (en) | 2017-01-19 |
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| JP2015134005A Pending JP2017012113A (en) | 2015-07-03 | 2015-07-03 | Method for making pickled plum and plum food produced by the same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2018216303A1 (en) * | 2017-05-22 | 2020-03-19 | アサヒグループホールディングス株式会社 | Ferrous iron supply |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2018216303A1 (en) * | 2017-05-22 | 2020-03-19 | アサヒグループホールディングス株式会社 | Ferrous iron supply |
| US11241016B2 (en) | 2017-05-22 | 2022-02-08 | Asahi Group Holding, Ltd. | Divalent iron supply agent |
| JP7341056B2 (en) | 2017-05-22 | 2023-09-08 | アサヒグループホールディングス株式会社 | Divalent iron supply agent |
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