JP3339548B2 - Manufacturing method of plum vinegar powder - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing ume vinegar powder containing organic acid magnesium using ume vinegar by-produced in the process of producing ume dried plum vinegar. , Nutritional foods, especially mineral foods containing organic acid magnesium.

[0002]

2. Description of the Related Art Plum fruit is not suitable for eating raw foods due to its strong acidity. Therefore, various processing methods have been devised since ancient times, and these methods have been continuously devised. In addition, umeboshi, which can be said to be a representative of classic processed products, has been deeply penetrated into the diet of Japanese people to date as a preserved food that improves fatigue and promotes appetite. The goodness of organic acids such as citric acid, malic acid, tartaric acid, etc., contained in vinegar as healthy vinegar, for example, aids not only in recovering fatigue and increasing appetite, but also in assisting absorption of calcium from the intestinal wall and assisting in energy metabolism of food. Has become known as a good health food.

However, during the production process, raw plums are first salted, taken out several months later, and then re-pickled with a seasoning solution, a large amount of by-product called plum vinegar is produced. Some are used for seasonings, etc., but most are released and dumped,
The river is polluted, and measures are urgently needed. The components of plum vinegar are almost the same as plum meat components such as organic acids, amino acids, carbohydrates, and minerals in addition to salt, and their effective use is desired.

[0004] On the other hand, calcium as a health food is a typical mineral agent, and its necessity has been avoided for a long time. At present, many calcium-containing health foods are commercially available. However, the necessity of magnesium has recently been discussed at academic conferences on food nutrition, pathophysiology, etc. (Literature, Pathophysiology, vol.9, NO.11, P921-924). '90). In other countries,
The required amount of magnesium has been determined for some time, but in Japan, a review of the nutritional requirements of 1989 has finally set a target daily intake of 300 mg for adults for adults. In practice, the intake of magnesium from daily meals is fundamental and important, but few magnesium-containing foods rise on the table. Also, unlike other countries where mineral water with high hardness is used as everyday drinking water, in Japan, magnesium,
Since the soft water is low in calcium, an inexpensive magnesium-containing material, preferably a natural food, which can be used with confidence as a health food has been demanded.

[0005] Minerals which are commercially available as health foods preferably use naturally occurring materials, for example, calcium carbonate such as beef bone powder, fossil coral powder, eggshell powder, limestone or shell powder, and the like. There are known a large number of calcined products, or calcined products thereof, which are mainly composed of calcined calcium bone, calcined egg shell or calcined shell made of calcium phosphate or calcium oxide. However, there are few available natural mineral agents containing magnesium. As a compound containing a magnesium component, there are magnesium chloride, magnesium sulfate, magnesium carbonate, magnesium oxide, magnesium hydroxide, and the like. Its use is limited.

[0006] Magnesium chloride and magnesium sulfate are
The taste is bitter, and magnesium carbonate is limited to food production due to the criteria for use as a food additive. In addition, magnesium oxide is only permitted to be used as an adsorbent for food processing and processing, and magnesium hydroxide is treated as a pharmaceutical and is not permitted to be used as a food additive.

[0007] Magnesium-containing natural products that can be used as foods are relatively large in brown rice, natto, dried sardines, spinach, kelp, seaweed and the like. However, the content is at most several hundred ppm, and for adults,
Considering a target intake of 300 mg per day, it was necessary to take hundreds of g to several kg as a by-product, and in fact, it was difficult to take and was not practical.

[0008]

SUMMARY OF THE INVENTION The present invention is directed to 1) measures against river pollution in a dried plum producing area, 2) effective use of by-produced plum vinegar,
3) To respond to social needs such as the creation of health foods containing magnesium component, as a result of intensive studies, it can contribute to environmental pollution countermeasures in the dried plum production area and effective use of ecological resources of plum vinegar. At the same time, it became clear that a health food material containing an organic acid magnesium can be provided.

[0009]

According to the present invention, plum vinegar obtained by using bittern salt containing magnesium chloride or magnesium sulfate in the process of producing umeboshi is used as a raw material,
This is mixed with an alkaline compound selected from beef bone, fish bone, shell, eggshell or fossil coral, and the pH obtained by filtration.
Using the filtrate of 3.5 to 4.5, salt was desalted by ion exchange membrane electrodialysis in the presence of magnesium ion.
It is concentrated to produce a plum vinegar extract containing an organic acid magnesium, and further dried by evaporation to produce a plum vinegar powder.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. Plum vinegar targeted by the present invention has a salt concentration of about 15 to 22.
% Of the raw plums are salted, and after a few months, the salted plums are separated from plum vinegar and shipped to the plum drying plant. The main component of plum vinegar left when pickled with bittern is salt,
Magnesium chloride, magnesium sulfate, inorganic salts of calcium sulfate, citric acid, malic acid, tartaric acid, succinic acid,
It is composed of organic acids such as lactic acid and acetic acid, glucose, fructose, sucrose and pectic carbohydrates, as well as trace amounts of amino acids such as serine, alanine and aspartic acid.

When ordinary salt is used instead of the bittern salt, the inorganic salts are only salt and other magnesium and calcium salts are contained only in trace amounts. Showa
Until around 1938, natural salt, including bittern salt made in salt fields, was used, but since then, most have been replaced with the current high-purity sodium chloride-only salt made by the ion-exchange membrane method. On the other hand, in some places where umeboshi is produced, the use of natural salt containing the old bittern salt is quicker to pickle, and the pulp is better and the taste is better. Ako's "Teshio" (registered trademark) is frequently used.

[0012] Plum vinegar has a high salt concentration of 15 to 22%, an organic acid concentration of 3 to 5%, and a pH of 1.9 to 2.4. It is salty and too sour to use as food as it is. Some are used, but most have to be discarded. A method of filtering ume vinegar with an alkaline compound powder and granules according to the present invention and desalting salt in the filtrate by ion exchange membrane electrodialysis will be described. Plum vinegar, as it is, is an organic acid mainly composed of citric acid at a high concentration, so that it has too much sour taste, and also has a high salt concentration, so that the taste is too strong from salt, so that it is difficult to treat it alone as a health food. Therefore, the treatment of ume vinegar with an alkaline compound is for weakening the acidity, and the desalting of salt with an ion-exchange membrane electrodialyzer aims at minimizing the salt content.

The raw material ume vinegar used in the present invention has a salt concentration of about 20%, a total organic acid concentration mainly containing citric acid of about 4%, and a hydrogen ion concentration of about pH 2.

An object of the present invention is to develop a food material that can be provided as a natural food or a health food. The alkaline compound used as a filtering agent is natural calcium obtained from biological resources, such as bovine bone and fish bone. , Shells, eggshells,
Unfired or calcined calcium such as fossil corals is desirable. Uncalcined natural calcium usually contains calcium carbonate as a main component, and it is better to use calcined calcium containing calcium oxide generated by calcining at around 900 ° C as a main component. Easy to handle due to no generation of magnesium carbonate.

Plum vinegar is mixed with the above-mentioned powder of the alkaline compound, and the filtrate is filtered, and the hydrogen ion concentration is adjusted to pH 3.5 to 4.5 in order to leave some acidity. pH 4.5
At a low level, it exhibits a weak acidity of citric acid, the main component of the organic acid. On the other hand, ume vinegar adjusted to about pH 4 is subjected to an ion exchange membrane electrodialysis device to remove monovalent ions mainly containing salt. This desalting method of ume vinegar using an ion exchange membrane is described in Japanese Patent Publication No. 57-24103 as "a method for producing a natural umeic acid seasoning". When ume vinegar using bittern salt is desalted by this ion exchange membrane electrodialysis method, the salt concentration of the salt becomes 0.1 to 2.0%,
Divalent ions of magnesium and calcium, citric acid,
Malic acid, tartaric acid, and the like hardly permeate the exchange membrane, and in terms of concentration, the water permeates the ion exchange membrane together with the salt during the desalting treatment.

The concentrations of the main components of the desalted ume vinegar are 0.1 to 2.0% for sodium chloride and 0.5 to 5.0 for magnesium chloride.
%, Magnesium sulfate 0.1-1.0%, citric acid 4.
0-12%, malic acid 0.3-2.0%, tartaric acid 0.2
~ 1.0%, lactic acid 0.1 ~ 0.6%, glucose 0.1
１．５1.5%, fructose 0.1-1.5%, pH 3.5-4.5. In order to make the obtained organic acid magnesium-containing ume vinegar extract into a powder, evaporative drying by heating, vacuum evaporative drying, or spray drying may be used, but freeze-drying, which can leave the aroma component of ume vinegar, is suitable. Plum vinegar powder is mainly composed of a magnesium salt of citric acid, malic acid, tartaric acid, succinic acid, and lactic acid, and partially contains a calcium salt depending on the type of an alkaline compound filtering agent. In addition, it contains glucose, fructose, sucrose and pectic saccharides, as well as trace amounts of amino acids such as serine, alanine and aspartic acid, and sodium, potassium, iron, copper and zinc as inorganic components.
Plum vinegar extract and plum vinegar powder with a slight sourness retain the original aroma and flavor of plums, and have a taste with a moderate sourness, and are excellent enough to be accepted as a health food material. Was.

In the following, salt is desalted, concentrated and evaporated to dryness by ion exchange membrane electrodialysis in the presence of magnesium ions using a filtrate obtained by mixing and filtering ume vinegar with an alkaline compound. EXAMPLES Examples of the method for producing the organic acid magnesium-containing ume vinegar powder to be produced will be described, but the present invention is not limited to these examples.

[0018]

[0019]

[0020]

[0021]

Example 2 Fresh plums were salted with bittern and, after several months, the separated plum vinegar was mixed with calcined calcium powder of fossil coral and filtered to obtain plum vinegar having a pH of 3.7. The ume vinegar was desalted of salt by ion exchange membrane electrodialysis to prepare a ume vinegar extract approximately three times concentrated. The main component composition of the obtained plum vinegar extract was as shown in Table 2.

[0022]

[Table 2]

An appropriate amount of dextrin is added to the desalted plum vinegar,
After freeze-drying, about 450 g of plum vinegar powder was obtained. This plum vinegar powder had a refreshing acidity, was not salty, and had some bitterness, but was sufficiently usable as a health food material.

[0024]

[0025]

[0026]

[0027]

As described above, the ume vinegar powder containing the organic acid magnesium according to the present invention is prepared by mixing umeboshi pickled juice, a traditional food from Japan since ancient times, that is, ume vinegar with an alkaline compound widely used as a food additive. , Processed and manufactured. Therefore, the ume vinegar powder containing the organic acid magnesium according to the present invention can be sufficiently accepted by consumers as a raw material for natural foods and health foods, either alone or in combination with other components as appropriate. If this production becomes more widespread, the problem of river pollution due to the drainage of plum vinegar in the umeboshi production area will also be resolved, effective use of by-produced plum vinegar, and ingestion of Japanese meals will tend to be insufficient. It can be said that it can respond to the creation of health foods containing magnesium components and many social needs.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Hideki Bessho 329 Sakakoshi, Ako City, Hyogo Prefecture Inside Ako Kasei Co., Ltd. (56) References JP-A-3-277229 (JP, A) JP-A 62-55072 ( JP, A) JP-A-50-88268 (JP, A)

Claims (1)

(57) [Claims] 1. A method for producing umeboshi, comprising using plum vinegar obtained by using a bittern salt containing at least one of magnesium chloride and magnesium sulfate as a raw material, and bovine bone which is a naturally-occurred or calcined calcium, Fish bone,
PH 3.5 to 4.5 obtained by mixing and filtering with a powder of an alkaline compound selected from shells, eggshells or fossil corals.
A method of producing a plum vinegar powder containing an organic acid magnesium by desalting, concentrating, and drying the filtrate obtained by ion-exchange membrane electrodialysis in the presence of magnesium ions.