JPH02286062A - Cherry flower for drink and preparation thereof - Google Patents
Cherry flower for drink and preparation thereofInfo
- Publication number
- JPH02286062A JPH02286062A JP1110925A JP11092589A JPH02286062A JP H02286062 A JPH02286062 A JP H02286062A JP 1110925 A JP1110925 A JP 1110925A JP 11092589 A JP11092589 A JP 11092589A JP H02286062 A JPH02286062 A JP H02286062A
- Authority
- JP
- Japan
- Prior art keywords
- cherry
- alcohol
- salt
- acid
- approximately
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 37
- 235000019693 cherries Nutrition 0.000 title claims abstract description 37
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 239000002253 acid Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000243 solution Substances 0.000 claims abstract description 12
- 239000011259 mixed solution Substances 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 229930091371 Fructose Natural products 0.000 claims abstract description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 3
- 239000005715 Fructose Substances 0.000 claims abstract description 3
- 239000007958 cherry flavor Substances 0.000 claims abstract description 3
- 239000011780 sodium chloride Substances 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims abstract 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000035622 drinking Effects 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 abstract description 7
- 238000011033 desalting Methods 0.000 abstract description 5
- 241001122767 Theaceae Species 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 238000007789 sealing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 238000005554 pickling Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 230000003796 beauty Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明は桜の花を飲料に使用できるようにした温式タイ
プの飲用桜の花に関する。DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a warm type of drinking cherry blossoms that can be used for beverages.
［従来の技術］
従来状が国において、桜の花を塩漬けにしてこれを桜漬
けと称し、熱湯をそそいで種湯として用いられて来た。[Prior Art] Traditionally in Japan, cherry blossoms have been pickled in salt, which is called sakurazuke, and boiling water has been poured over it and used as a seed bath.
特に祝席などにおいて、通常のお茶が忌まれる向きがあ
り、上記種湯が代って珍重されている。There are some people who dislike regular tea, especially at celebratory occasions, and the above-mentioned taneyu is prized instead.
「発明が解決しようとする問題点」
しかしながら、このような従来の種湯用塩蔵桜の花は高
塩分のため塩分の摂取を制限されている人々には不向き
である。また塩蔵様の花は湯に浸した時、“渇の中で開
花するのに時間がかかり、塩の結晶によって花弁も傷つ
き外形を損うものが多い問題点があった。``Problems to be Solved by the Invention'' However, such conventional salted cherry blossoms for use in seed baths are unsuitable for people whose salt intake is restricted due to their high salt content. In addition, when salted flowers were soaked in hot water, they had the problem that they took a long time to bloom in the thirst, and the petals were often damaged by the salt crystals, damaging their appearance.
本発明は、ごく少量の塩分しか含有（２〜４％程度）せ
ず香り、味、色に優れ熱湯に浸すと桜の香りが立ち昇る
と同時に瞬時に開花し、損傷の少ない美くしい桜の花の
香り豊かで食味に優れた種湯（サクラティー）が出来上
る飲用桜の花を提供することを目的としている。The present invention contains only a small amount of salt (approximately 2 to 4%), has excellent aroma, taste, and color, and when soaked in boiling water, the scent of cherry blossoms rises and the product blooms instantly, producing beautiful cherry blossoms with little damage. The purpose is to provide drinking cherry blossoms that can be used to make cherry blossom tea with a rich aroma and excellent taste.
「問題点を解決するための手段」
かかる目的を達成するための本発明の要旨とするところ
は。"Means for Solving the Problems" What is the gist of the present invention to achieve these objects?
桜の花を少くとも塩と酸を成分とする混合溶液に浸漬し
、その後該溶液から引上げて洗浄、脱塩、アルコールに
浸漬、アルコール中から引き上げ香味料を添加した飲用
桜の花および。A drinking cherry blossom flower prepared by immersing cherry blossoms in a mixed solution containing at least salt and acid, then taking them out of the solution, washing and desalting, immersing them in alcohol, taking them out of the alcohol and adding a flavoring agent.
桜の花を少くとも重量比ほぼ１０％乃至２０％の雫と、
同じくほぼ１．５％乃至３％の酸よりなる混合溶液に浸
漬し、次いで該溶液中から引上げて脱液した後にほぼ５
０℃乃至６０”Ｃの温湯で洗浄、脱塩し、次いで製品濃
度がほぼ１０％乃至３０％になるよう予め調整した食用
アルコールにほぼ５ ’Ｃ乃至１０”ｃの雰囲気中で、
かつＩＯ日間以上浸漬し１次いで該アルコール溶液から
引上げて香味料を添加し、次いでほぼ５ ’Ｃ乃至ｌＯ
′″Ｃの雰囲気中にて保存し、次いで密封容器に詰める
ようにしたことを特徴とする飲用桜の花の製造方法に存
する。Cherry blossoms with drops of at least 10% to 20% by weight,
Similarly, after being immersed in a mixed solution consisting of approximately 1.5% to 3% acid, and then being pulled out of the solution and deliquified, approximately 5%
Washed and desalted with hot water at 0°C to 60"C, then added to food alcohol pre-adjusted to a product concentration of approximately 10% to 30% in an atmosphere of approximately 5'C to 10"C.
and soaked for more than 10 days, then removed from the alcohol solution and added flavoring, then heated to about 5'C to 1O
The present invention relates to a method for producing potable cherry blossoms, which is characterized in that they are stored in an atmosphere of ``C'' and then packed in sealed containers.
「作用」
桜の花を飲物として喫するには、茶碗などに桜の花を入
れ、湯を注いで喫する。さすれば、桜の花の香気が立ち
、湯に浸たされて元の美麗な形態を復元した桜の花弁の
視覚的美しさとともに、桜の花を最もよく賞味すること
ができる。``Effect'' To enjoy cherry blossoms as a drink, place them in a teacup, pour hot water over them, and drink. If you do so, you will be able to enjoy the cherry blossoms to their fullest, with the scent of cherry blossoms and the visual beauty of the cherry blossom petals that have been soaked in hot water to restore their original beauty.
「実施例」 以下、図面に基づき本発明の一実施例を説明する。"Example" Hereinafter, one embodiment of the present invention will be described based on the drawings.
第１図は、本発明の一実施例を示している。FIG. 1 shows an embodiment of the invention.
桜の花は、第１図に示すように原料孔に適量の塩と微量
の酸（ここに酸とはクエン酸、サク酸、梅す酸、等全て
の酸を含む）よりなる溶液中に漬は込む漬込み工程１と
、前記工程の後、該溶液中から引上げ洗浄、脱塩工程２
と、食用アルコールに漬は込む漬込み工程３と、熟成工
程４と、若干の香味料を添加する調整工程５と、再熟成
工程６と、密封容器詰め工程７とから成っている収穫さ
れた桜の花を漬は込むには、よく水洗いした後、主とし
て１０％〜２０％の食塩と、１．５％〜３％のクエン酸
又はさく酸あるいは梅す酸等よりなる混合溶液中に浸漬
し、５日〜１０日間摂氏５度〜１０度において潰込み、
これにより、酵素の働きによる桜の花の花柄と花弁の分
離を阻止し、同時に脱臭、発色、風味付けを行なう。As shown in Figure 1, cherry blossoms are soaked in a solution consisting of an appropriate amount of salt and a trace amount of acid (here, acid includes all acids such as citric acid, saccharic acid, and acidic acid). Pickling step 1, followed by pulling up from the solution, washing, and desalting step 2
The process of harvested cherry blossoms consists of a pickling step 3 of soaking in edible alcohol, a ripening step 4, an adjustment step 5 of adding some flavoring, a re-ripening step 6, and a sealed container packing step 7. To pickle flowers, after thoroughly washing them with water, immerse them in a mixed solution mainly consisting of 10% to 20% common salt and 1.5% to 3% citric acid, citric acid, plum acid, etc. Crush at 5 to 10 degrees Celsius for 5 to 10 days,
This prevents the separation of cherry blossom pedicels and petals due to the action of enzymes, and at the same time deodorizes, develops color, and adds flavor.
次いで、該混合溶液中から桜の花を引き上げ水切りした
後５０℃〜６０℃の温湯で洗浄、脱塩し、次いで水切り
して余分な水分を徐去する。Next, the cherry blossoms are taken out of the mixed solution, drained, washed with hot water at 50° C. to 60° C., desalted, and then drained to slowly remove excess moisture.
次いで、保存及び風味付のため製造濃度が１０％〜３０
％になるように予め調整した食用アルコールに浸漬し、
熟成のため５＠Ｃ〜ｌＯ℃で１０日以上低温保管する。Next, the manufacturing concentration is 10% to 30% for preservation and flavoring.
Soaked in food alcohol adjusted in advance to %,
Store at low temperature for 10 days or more at 5@C to 10°C for ripening.
次いで、熟成実子後アルコール溶液から引き上げ果糖、
ぶどう糖等低カロリー等溶液と天然桜フレーバーを添加
し、水洗浄やアルコール浸漬で減少した香気成分、甘味
を補強し、再熟成のため５００〜ｌｏ”ｃで１０日間以
上冷蔵保存する。Then, after ripening, the fructose is removed from the alcohol solution,
A low-calorie solution such as glucose and natural cherry flavor are added to reinforce the aroma components and sweetness that have been reduced by washing with water and soaking in alcohol, and the product is refrigerated at 500 to 1000 lo''c for 10 days or more for re-ripening.
そして、品質が低下しないよう密封容器に詰め替え製品
化する。The product is then repacked in a sealed container to prevent quality deterioration.
［発明の効果Ｊ
本発明に係る桜の花は、ごく少量の塩分しか含有（２〜
４％程度）せず香り、味、色に優れ、熱湯に浸すと桜の
香りが立ち昇ると同時に瞬時に開花し、損傷の少ない美
しい桜の花の香り豊かで食味に優れた種湯（サクラテイ
ー）が出来上る飲用桜の花を提供することができる。[Effect of the invention J The cherry blossoms according to the present invention contain only a very small amount of salt (2 to 2
(approximately 4%), it has excellent aroma, taste, and color, and when soaked in boiling water, the scent of cherry blossoms rises and instantly blooms, producing a seed bath (sakura tea) that is rich in the aroma and taste of beautiful cherry blossoms with little damage. The resulting drinkable cherry blossoms can be provided.
第１図は飲用桜の花およびそれらの製造方法の工程図で
ある。
■ ・ ・
３ ・・・
５ ・ ・
７ ・ ・
漬込み工程
第２漬込み工程
調整工程
容器詰め工程
２ ・・洗浄、脱塩工程
４・・・調整工程
６・・・再熱成工程FIG. 1 is a process diagram of drinking cherry blossoms and a method for producing them. ■ ・ ・ 3 ・・・ 5 ・ ・ 7 ・ ・ Pickling process 2nd pickling process Adjustment process Container filling process 2 ... Washing, desalting process 4 ... Adjustment process 6 ... Reheating process
Claims (5)
に浸漬し、その後該溶液から引上げて洗浄、脱塩、アル
コールに浸漬、アルコール中から引き上げ香味料を添加
したことを特徴とする飲用桜の花。(1) The cherry blossoms are immersed in a mixed solution containing at least salt and acid, and then taken out of the solution, washed, desalted, dipped in alcohol, and taken out of the alcohol and added with a flavoring agent. drinking cherry blossoms.
の塩と、同じくほぼ１．５％乃至３％の酸よりなる混合
溶液に浸漬し、次いで該溶液中から引上げて脱液した後
にほぼ５０℃乃至６０℃の温湯で洗浄、脱塩し、次いで
製品濃度がほぼ１０％乃至３０％になるよう予め調整し
た食用アルコールで、かつほぼ５乃至１０℃の雰囲気中
で１０日間以上浸漬し、次いで該アルコール溶液から引
上げて香味料を添加し、次いでほぼ５℃乃至１０℃の雰
囲気中にて保存 し、次いで密封容器に詰めるようにしたことを特徴とす
る飲用桜の花の製造方法。(2) At least approximately 10% to 20% by weight of cherry blossoms
of salt and about 1.5% to 3% acid, and then pulled out of the solution to remove the liquid, and then washed and desalted with hot water at about 50°C to 60°C, and then The product is immersed in food alcohol pre-adjusted to a concentration of approximately 10% to 30% in an atmosphere of approximately 5 to 10°C for 10 days or more, then removed from the alcohol solution, flavoring is added, and then approximately A method for producing potable cherry blossoms, which comprises storing the cherry blossoms in an atmosphere at 5°C to 10°C and then packing them into sealed containers.
を特徴とする特許請求の範囲第１項、第２項記載の飲用
桜の花およびその製造方法。(3) The drinking cherry blossoms and the method for producing the same according to claims 1 and 2, wherein the salt is common salt and the acid is citric acid.
時間は、ほぼ５℃乃至１０℃の雰囲 気中でほぼ５日〜１０日間としたことを特徴とする特許
請求の範囲第１項、第２項記載の飲用桜の花およびその
製造方法。(4) The atmosphere and time of immersion in the mixed solution of salt and acid is approximately 5 to 10 days in an atmosphere of approximately 5° C. to 10° C. The drinkable cherry blossom flowers and the method for producing the same according to item 2.
溶液と天然桜フレーバーよりなることを特徴とする特許
請求の範囲第１項、第２項記載の飲用桜の花およびその
製造方法。(5) The drinkable cherry blossom flowers and the method for producing the same according to claims 1 and 2, wherein the flavoring agent comprises a low-calorie sugar solution such as fructose or glucose and natural cherry flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1110925A JPH02286062A (en) | 1989-04-28 | 1989-04-28 | Cherry flower for drink and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1110925A JPH02286062A (en) | 1989-04-28 | 1989-04-28 | Cherry flower for drink and preparation thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02286062A true JPH02286062A (en) | 1990-11-26 |
Family
ID=14548093
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1110925A Pending JPH02286062A (en) | 1989-04-28 | 1989-04-28 | Cherry flower for drink and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02286062A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052146C (en) * | 1993-07-08 | 2000-05-10 | 王福寿 | Canned edible fresh flowers and making process thereof |
| CN102943019A (en) * | 2012-11-11 | 2013-02-27 | 李�荣 | Production method of cherry wine |
| CN102960451A (en) * | 2012-11-29 | 2013-03-13 | 吴柠君 | Sakura strawberry milk and producing method thereof |
| CN106174480A (en) * | 2016-07-07 | 2016-12-07 | 扬州大学 | A kind of method of oriental cherry Brine processing |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58116638A (en) * | 1981-12-27 | 1983-07-11 | Kunio Iida | Preparation of jam of small fruit such as blueberry, or the like |
| JPS63188374A (en) * | 1987-01-29 | 1988-08-03 | Nakano Vinegar Co Ltd | Blossom tea of citrus fruits |
-
1989
- 1989-04-28 JP JP1110925A patent/JPH02286062A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58116638A (en) * | 1981-12-27 | 1983-07-11 | Kunio Iida | Preparation of jam of small fruit such as blueberry, or the like |
| JPS63188374A (en) * | 1987-01-29 | 1988-08-03 | Nakano Vinegar Co Ltd | Blossom tea of citrus fruits |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052146C (en) * | 1993-07-08 | 2000-05-10 | 王福寿 | Canned edible fresh flowers and making process thereof |
| CN102943019A (en) * | 2012-11-11 | 2013-02-27 | 李�荣 | Production method of cherry wine |
| CN102960451A (en) * | 2012-11-29 | 2013-03-13 | 吴柠君 | Sakura strawberry milk and producing method thereof |
| CN106174480A (en) * | 2016-07-07 | 2016-12-07 | 扬州大学 | A kind of method of oriental cherry Brine processing |
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