JPH02312565A - Production of pickled ume cream mixed with chinese quince and honey - Google Patents
Production of pickled ume cream mixed with chinese quince and honeyInfo
- Publication number
- JPH02312565A JPH02312565A JP1134378A JP13437889A JPH02312565A JP H02312565 A JPH02312565 A JP H02312565A JP 1134378 A JP1134378 A JP 1134378A JP 13437889 A JP13437889 A JP 13437889A JP H02312565 A JPH02312565 A JP H02312565A
- Authority
- JP
- Japan
- Prior art keywords
- honey
- quince
- cream
- chinese quince
- ume
- 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
- 235000012907 honey Nutrition 0.000 title claims abstract description 36
- 239000006071 cream Substances 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 240000000425 Chaenomeles speciosa Species 0.000 title abstract 9
- 235000005078 Chaenomeles speciosa Nutrition 0.000 title abstract 9
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 title abstract 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 235000017788 Cydonia oblonga Nutrition 0.000 claims description 33
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims 1
- 230000029087 digestion Effects 0.000 abstract description 3
- 229940124584 antitussives Drugs 0.000 abstract description 2
- 230000000954 anitussive effect Effects 0.000 abstract 1
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 230000002070 germicidal effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007721 medicinal effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000021018 plums Nutrition 0.000 description 2
- 230000004913 activation Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003434 antitussive agent Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はカリンの蜂蜜漬けに梅肉クリーノ・を調合した
未発酵梅干カリン蜂蜜クリームの製法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing unfermented pickled plum quince honey cream, which is prepared by blending quince pickled in honey with ume meat cream.
（従来の技術）
漢方でｊｄカリンの果実を煎じて咳止めに用いるなど、
カリンの果実酒や乾燥物が疲労回復用と相捷って広く利
用されでいる。また、梅干は日本食の伝承的な医食品と
重宝され、食物の消化や消毒力強化に利用される。(Conventional technology) In Chinese medicine, JD quince fruit is boiled and used as a cough suppressant.
Fruit wine and dried products of quince are widely used to relieve fatigue. Umeboshi is also valued as a traditional medicinal food in Japanese cuisine, and is used to help digest food and strengthen its disinfecting power.
（従来の技術の有する課題）
カリン（花梨）の蜂蜜漬けは咳止めや疲労回復に利用さ
れているが、室温下では発酵し経年変化により薬用が劣
化する。また、梅干の酸味ゆえに子供などには梅干が敬
遠され気味である。梅干の梅クリームがカリン蜂蜜漬け
の発酵を抑止する点に気伺いて本発明は案出されたもの
で、以下詳しく説明する。(Problems with conventional technology) Quince pickled in honey is used to suppress coughs and relieve fatigue, but it ferments at room temperature and its medicinal properties deteriorate over time. Additionally, children tend to avoid eating umeboshi due to its sour taste. The present invention was devised based on the fact that the plum cream of pickled plums inhibits the fermentation of quince pickled in honey, and will be explained in detail below.
（課題を解決する手段）
カリン（花梨）の果実を輪切りにして蜂蜜漬けにし、こ
れを室温下で６ケ月以上保存したのち、カリンを取り除
き、カリン蜂蜜エキスを調製する。梅干の実を取り除い
た梅肉をすり潰して梅クリームを調製し、この梅クリー
ムをカリン蜂蜜エキスに調合する。調合割合は、カリン
蜂蜜エキスの発酵を抑止するために、梅クリームが３０
重址％以」二にする。(Means for Solving the Problem) Quince fruit is sliced into rings and pickled in honey. After storing this at room temperature for 6 months or more, the quince is removed to prepare a quince honey extract. Plum cream is prepared by grinding plum flesh from which the umeboshi fruit has been removed, and this plum cream is mixed with quince honey extract. The blending ratio is 30% plum cream to prevent fermentation of quince honey extract.
Reduce the weight to 2.
（作用）
カリン蜂蜜エキスに生存する微生物は、室温下でＰ、：
Ｉ−増殖し、その代謝作用による発酵が盛んになるが、
本発明で調合する梅クリームがこれらの微生物の増殖を
抑制し、カリン蜂蜜エキスの発酵を抑止する。また、梅
クリームの酸味は蜂蜜のあまさによシ丁度良い旨さにな
る。本製法では熱処理や薬品処理をせずに自然の状態で
調合されるため、両成分の薬効は損なわれない。つまり
、梅干の食物消化助長と消毒・殺菌力とカリン蜂蜜エキ
スの咽喉部活性化と疲労回復作用の相剰効来が期待され
る。(Action) Microorganisms that survive in quince honey extract are P at room temperature:
I- Proliferates and fermentation due to its metabolic action becomes active,
The plum cream prepared in the present invention inhibits the growth of these microorganisms and inhibits the fermentation of quince honey extract. Also, the sourness of the plum cream is just the right amount of flavor compared to the honey. In this manufacturing method, the medicinal efficacy of both ingredients is not impaired because the medicine is prepared in its natural state without any heat or chemical treatment. In other words, the mutual effects of umeboshi's food digestion aid and disinfecting/sterilizing power and quince honey extract's throat activation and fatigue recovery effects are expected.
〔実施例）
４月に開花し１０月ごろに成熟したカリン（花梨）の果
実を薄く輪切りにして蜂蜜漬けにする。室温下で６ケ月
〜１年以上保存したのち、カリンを取９除き、カリン蜂
蜜エキスを調製する。一方、塩漬けの梅干の実を取り除
いた梅肉をすシ潰して梅クリームを調製する。この梅ク
リームを３０重量％、カリン蜂蜜エキスを７０重量％の
割合いで梅干カリン蜂蜜クリームを調合する。この梅ク
リームが３０重量％以上の割合いでないと、カリン蜂蜜
エキスは発酵し、炭酸ガスが発生する。室温下で梅干カ
リン蜂蜜クリームの発酵を抑止するには、梅クリームが
３０重量％以上必要である。[Example] The fruit of quince, which blooms in April and matures around October, is sliced into thin rounds and pickled in honey. After storing at room temperature for 6 months to 1 year or more, quince is removed to prepare quince honey extract. On the other hand, prepare plum cream by crushing the flesh of salted pickled plums from which the fruit has been removed. Pickled plum honey cream is prepared using 30% by weight of this plum cream and 70% by weight of quince honey extract. If this plum cream does not have a proportion of 30% or more by weight, the quince honey extract will ferment and generate carbon dioxide gas. In order to suppress the fermentation of umeboshi quince honey cream at room temperature, 30% by weight or more of ume cream is required.
（効果）
要するに、本発明はカリンの果実を輪切りにして蜂蜜漬
けにし、これを６ケ月以上保存したのち、カリンを取り
除いてカリン蜂蜜エキスを調製し、梅干の実を取り除い
た梅肉をすり潰して梅クリームを調製し、この梅クリー
ムを３０重量％以上の割合いで上記カリン蜂蜜エキスに
調合したため、カリン蜂蜜エキスの発酵は抑止され、室
温下で長期に亘って保存しえる。カリン蜂蜜エキスの咳
止めやノドの整調、そして疲労回復作用と、梅クリーム
の消化助長と殺菌作用等の薬効・生理作用は利用者に太
いなる福音をもたらす。(Effects) In short, the present invention involves slicing quince fruit into rings, pickling them in honey, storing them for over 6 months, removing quince to prepare quince honey extract, and grinding the ume flesh from which umeboshi fruits have been removed. Since plum cream was prepared and this plum cream was blended with the quince honey extract at a ratio of 30% by weight or more, fermentation of the quince honey extract was inhibited and it could be stored at room temperature for a long period of time. The medicinal and physiological effects of quince honey extract, which suppresses coughs, regulates the throat, and relieves fatigue, and plum cream, which promotes digestion and bactericidal effects, bring good news to users.
Claims (2)
し、これを一定期間保存したのちカリンを取り除いてカ
リン蜂蜜エキスを調製し、梅干の実を取り除いた梅肉を
すり潰して梅クリームを調製し、この梅クリームをカリ
ン蜂蜜エキスに調合して、カリン蜂蜜エキスの発酵を抑
止する、梅干カリン蜂蜜クリームの製法。(1) Cut quince fruit into rings and pickle them in honey. After preserving the fruit for a certain period of time, remove the quince to prepare quince honey extract. Prepare plum cream by grinding the plum flesh from which the umeboshi fruit has been removed. A method for producing quince honey cream by mixing this plum cream with quince honey extract to suppress the fermentation of the quince honey extract.
１）記載の梅干カリン蜂蜜クリームの製法。(2) Claim (2) Contains 30% by weight or more of plum cream (
1) Method for producing the umeboshi quince honey cream described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1134378A JPH02312565A (en) | 1989-05-26 | 1989-05-26 | Production of pickled ume cream mixed with chinese quince and honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1134378A JPH02312565A (en) | 1989-05-26 | 1989-05-26 | Production of pickled ume cream mixed with chinese quince and honey |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02312565A true JPH02312565A (en) | 1990-12-27 |
Family
ID=15126994
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1134378A Pending JPH02312565A (en) | 1989-05-26 | 1989-05-26 | Production of pickled ume cream mixed with chinese quince and honey |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02312565A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012031715A1 (en) | 2010-09-06 | 2012-03-15 | Thoma Siegfried | Method for flavouring syrup |
-
1989
- 1989-05-26 JP JP1134378A patent/JPH02312565A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012031715A1 (en) | 2010-09-06 | 2012-03-15 | Thoma Siegfried | Method for flavouring syrup |
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