JP5665093B2 - 梅エキスの製造方法 - Google Patents
梅エキスの製造方法 Download PDFInfo
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- JP5665093B2 JP5665093B2 JP2012158360A JP2012158360A JP5665093B2 JP 5665093 B2 JP5665093 B2 JP 5665093B2 JP 2012158360 A JP2012158360 A JP 2012158360A JP 2012158360 A JP2012158360 A JP 2012158360A JP 5665093 B2 JP5665093 B2 JP 5665093B2
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- Prior art keywords
- ume
- plum extract
- extract
- pulp
- plum
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- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000014347 soups Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims 1
- 229910052571 earthenware Inorganic materials 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 239000004927 clay Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000021018 plums Nutrition 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
Claims (1)
- 青梅をその果肉が柔らかくなるまで煮込んだ後、その青梅を潰して梅エキス成分が溶け込んだ透明な煮汁を作るとともに該煮汁から青梅の種と皮と果肉とを取り除き、その後煮汁から水分を蒸発させて粘度の高い梅エキスとすることを特徴とする梅エキスの製造方法。
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JP2012158360A JP5665093B2 (ja) | 2012-07-17 | 2012-07-17 | 梅エキスの製造方法 |
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JP2012158360A JP5665093B2 (ja) | 2012-07-17 | 2012-07-17 | 梅エキスの製造方法 |
Publications (2)
Publication Number | Publication Date |
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JP2014018125A JP2014018125A (ja) | 2014-02-03 |
JP5665093B2 true JP5665093B2 (ja) | 2015-02-04 |
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ID=50193729
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JP2012158360A Active JP5665093B2 (ja) | 2012-07-17 | 2012-07-17 | 梅エキスの製造方法 |
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JP (1) | JP5665093B2 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6273414B1 (ja) * | 2017-10-24 | 2018-01-31 | 晉 武川 | ムメフラールを含む梅加工食品の製造方法 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3801992B2 (ja) * | 2003-01-24 | 2006-07-26 | 株式会社サンアクティス | 透明梅エキスの製造方法 |
JP4255344B2 (ja) * | 2003-09-12 | 2009-04-15 | 株式会社ファンケル | ムメフラール高含有梅酢エキス及び製造方法 |
JP4140727B2 (ja) * | 2004-11-15 | 2008-08-27 | 公光 加藤 | 核果類ペーストの製造に用いる種子とペースト果肉との分離装置 |
JP2010124714A (ja) * | 2008-11-26 | 2010-06-10 | Kimimitsu Kato | 核果類の搾汁方法と該方法に用いる搾汁装置 |
JP5757692B2 (ja) * | 2010-04-23 | 2015-07-29 | マンズワイン株式会社 | 梅酒及びその製造方法 |
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- 2012-07-17 JP JP2012158360A patent/JP5665093B2/ja active Active
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