JPH0317464B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to umeboshi products, and more particularly to umeboshi products such as novel umeboshi, umezuke, and umezu extract that are significantly enriched with vitamin C. It is.

Therefore, the present invention is of great use not only in the general food industry, but also in the technical fields of health foods, pharmaceuticals, and insurance nutritional foods. Moreover, the present invention opens up a new field of use for acerola, and has very important significance in the technical fields of horticulture and cultivation.

(Prior Art) Umeboshi is a product of salted plum fruit, and it takes several months to produce it, and since it is originally a preserved food, it can be stored for a long time. Therefore, even if vitamin C is initially contained in the plum fruit itself, the amount itself is small, and most of it disappears during manufacturing or storage.

Umeboshi was originally never thought of as a source of vitamin C, and the technical problem of fortifying umeboshi with vitamin C is completely new, and this technological idea There is no prior art. The same applies to pickled plums, plum vinegar extract, etc.

Furthermore, in the present invention, acerola is used as a source of vitamin C, but since acerola ripens in an extremely short period of time, there is no established method for its use. When it comes to using it in the field, there is no prior art at all, and in fact, it is a completely unknown matter that even those in the same industry cannot even dream of.

(Objective of the Invention) Therefore, the object of the present invention is to provide a novel food product fortified with ascorbic acid, which is hitherto unknown, that is, an ascorbic acid-fortified umeboshi product.

(Structure of the Invention) In order to achieve the above-mentioned purpose and also to fortify vitamin C without impairing the excellent properties of umeboshi as a natural food and health food, it is necessary to use natural products. Based on the perspective that there is no other effective method than using
He conducted extensive research in botany, horticulture, crop science, natural product chemistry, and other fields.

We then searched extensively to find the optimal raw material from natural products, taking into account factors such as compatibility with umeboshi, high vitamin C content, high vitamin C preservability, ease of availability, and ease of production. As a result of extensive screening, we have now discovered for the first time that acerola, a tropical to subtropical fruit that has recently been successfully cultivated on Amami Oshima, is particularly well suited for the purpose of the present invention. As a result of various studies and studies based on this new knowledge, we have completed the present invention.

That is, the present invention is based on the completely new and useful knowledge that acerola not only contains a large amount of vitamin C, but also transfers a large amount of vitamin C to plums and plum vinegar. An important feature is that plum fruits and plum vinegar are processed using the processed material.

Acerola is a cherry shrub native to the West Indies and Puerto Rico, and belongs to the family Malpighiaceae (Malpighia punicifolia).
Acerola has a very high vitamin C content; compared to lemons, the fruit contains about 50 times more and the new leaves about three times more.

Acerola fruit is edible, but its ripening rate is extremely fast, and if left at room temperature for just three days, it will rapidly ripen and become no longer edible. As described above, acerola cannot be stored and is difficult to transport to remote locations, so there is no way to effectively utilize it other than consuming a small amount in the immediate vicinity of the production area. Furthermore, even if we focus on vitamin C, the vitamin C content of 100% colored fruits that are eaten is less than half of that of unripe fruits, and natural vitamin C is not utilized effectively.

The present invention opens up a new industrial use for acerola, which is delicate and completely unsuitable for industrial use, by organically combining it with a healthy natural food called umeboshi. Therefore, it effectively utilizes a natural vitamin C source that has not been sufficiently utilized in the past.

According to the present invention, acerola can be used not only as a ripe fruit but also as an unripe fruit, as well as vitamin C exuded from the fruit, and even as a tree leaf, it is edible itself. In addition, a large amount of vitamin C, which is leached into the plum fruit and plum vinegar, can also be effectively utilized. Therefore, in the present invention, in the case of Acerola, not only the fruit but also the tree leaves can be used freely and advantageously, and in addition, both the unripe fruit (green fruit) to the ripe fruit and the new leaf to the old leaf can be used. Can be used widely. Furthermore, in the present invention, not only the above-mentioned acerola fruits and leaves, but also processed products thereof (hereinafter sometimes simply referred to as "acerola") can be freely used in the same way as acerola. The processed products include, for example, various processed products such as acerola crushed products, squeezed juice, squeezed lees, extracts, rolled products, concentrates, pastes, and dried products.

The product according to the present invention is produced by adding acerola at any time in the manufacturing process of pickled plum products such as pickled plums, pickled plums, paste of plums, and bishio plums.

For example, in the production of umeboshi, the washed plums are first pickled using about 20-25% salt, and then a pressing stone is placed on top for about 3 to 4 weeks. Treat the fruit with acerola by soaking it with the fruit, or using an acerola-treated product such as crushed acerola or acerola liquid together with salt, or by spraying it.

The plum fruits pre-pickled in this way are picked a little early and colored with perilla in the usual manner, or allowed to ripen without coloring, and are enriched with vitamin C, which is one of the target products of the present invention. Pickled red plums and pickled white plums are obtained. At the same time, the acerola fruit itself becomes edible, but during this pickling process, the vitamin C contained in the acerola moves to the plum fruit, which has the revolutionary effect of fortifying the plum fruit with vitamin C. It is played. If necessary, acerola treatment may be performed during the ripening process.

Through the soaking process, green plums release water and other trace components and are mixed with common salt to obtain plum vinegar solution.
Since the vitamin C in acerola moves not only to the plum fruit but also to the plum vinegar solution, a vitamin C-enriched plum vinegar solution product, which is one of the target products of the present invention, can be obtained in this way. It is also possible to add acerola to a plum vinegar solution obtained by pre-soaking without using acerola according to a conventional method to leach out vitamin C, thereby fortifying it with vitamin C.

After the pickled plums are removed from the plum vinegar, they are dried in the sun or in the shade in a conventional manner to produce raw plum pickles. If acerola treatment is applied during soaking, the product can be used as is, or a vitamin C-enriched food may be obtained by spraying an acerola solution while drying in the shade.

Separately, prepare the red plum vinegar by rolling the plums using perilla leaves, which account for about 5 to 15% of the plums, according to the usual method. It is also possible to perform acerola treatment during this step. The obtained perilla leaves are also one of the products according to the invention.

The raw umeboshi and red perilla thus prepared are placed alternately in a container, red ume vinegar is added, and the mixture is lightly pressed and stored in a cool, dark place for honzuke. After about 1 to 6 months, the vitamin C-enriched pickled plums that are the object of the present invention can be obtained. Of course, it is also possible to perform acerola treatment during the main soaking process.

The vitamin C-enriched pickled plums thus obtained can be processed into processed products through various treatments, and these processed products are also one of the target products of the present invention. For example, pickled plum pulp can be loosened and mixed with seasonings and rubbed to make plum meat paste, or sugar can be added to plum meat and heated and mixed to make umebishio, which is enriched with vitamin C. In addition, when the above-mentioned processed product is made from normal plum pickles prepared by a conventional method without being subjected to acerola treatment, the product of the present invention is obtained by subjecting the product to acerola treatment during the processing step.

As described above, the present invention is extremely suitable for producing various umeboshi products fortified with vitamin C through acerola treatment, as well as fortifying medicinal umeboshi products treated with medicinal herbs with vitamin C. .

The medicinal herb umeboshi product enriched with vitamin C is produced as follows. First, salt is added to the green plums, and the plums are pickled under pressure. During this subsoaking process, green plums release water and mix with salt to produce plum vinegar solution, which is then separated. On the other hand, various medicinal herbs,
The medicinal plum vinegar extract is obtained either raw, after drying in the sun or in the shade, or by crushing or extracting the active ingredients, and adding these to plum vinegar solution and soaking for a predetermined period of time. Alternatively, a medicinal herb vinegar extract can be obtained by adding medicinal herbs to a container in which green plums are pickled and soaking them at the same time. The acerola treatment may be performed in any of the above steps, such as salting, pickling, or directly on the plum vinegar extract.

Any medicinal herb can be used freely as long as it does not destroy vitamin C.
This point is also a feature of the present invention. For example, Nanten, present evidence, ten medicines, reishi, green pine needles, persimmon leaves, summer dried grass,
Commonly used herbs include, but are not limited to, vine leaves, licorice leaves, chili peppers, green loquat leaves, rhubarb, gou root, medicinal ginseng, and other herbs.
The amount used for medicinal purposes is 0.0001 to 10 parts of plum vinegar solution.
It is about 1g, especially in the case of reishi mushrooms and chili peppers.
The amount is preferably 0.0005 to 0.005 g, particularly around 0.001 g, and in the case of other medicinal herbs, the amount is preferably 0.001 to 0.5 g, particularly around 0.05 g. There is no particular limit to the amount of acerola used, regardless of whether or not medicinal herbs are used.
% to 100%, and has excellent coexistence with umeboshi products.Acerola treatment can enhance only vitamin C without imparting any off-taste or odor to umeboshi products, so it can be used further if necessary. There is no problem in increasing the amount.

In this way, by soaking for several months, not only is vitamin C fortified, but various components of medicinal herbs are extracted from the plum vinegar solution and mixed with the plum vinegar solution. , antitussive, sleep sickness, eye disease, sore throat, ``current evidence'' is antidiarrhea, tenesmus,
The ``10 medicines'' for cold sensitivity and women's diseases include diuresis, bowel regulation,
It has medicinal effects such as preventing high blood pressure, and when these components are fused or mixed together, they exhibit extremely excellent efficacy.

In addition, the prepared vitamin C-enriched medicinal plum vinegar extract can be used to pickle salted green plums that were previously separated from the raw plum vinegar, or to pickle traditional pickled plums made by adding table salt and perilla to green plums and pressurizing them with salt. , raw pickled plums obtained by sun-drying or shade-drying pickled green plums according to the conventional method for producing pickled plums are pickled with perilla or alone for several months, for example, 1 to 5 months, preferably 3 months, Each component of the medicinal plum vinegar extract in the plum flesh of the raw plum pickles contains vitamin C.
The herb umeboshi product is enriched with vitamin C, which is one of the main objects of the present invention.

If this umeboshi is further processed as described above,
Various types of medicinal umeboshi products enriched with vitamin C can be obtained.

Test example: 230g of acerola (vegetables), 1000g of dried umeboshi (pickled plums produced in 1960), and 3000 c.c. of umeboshi (pickled plum vinegar) were marinated for one month to produce vitamin C-enriched umeboshi products. did.

Then, vitamin C was determined by indophenol titration, and the following results were obtained.

Analysis results Plum 54.0mg/100g Acerola 82.4 Extract 89.7 On the other hand, as a control, salted plums were treated with ascorbic acid.
When pickled in 200ml of (new) Yakushi Ume Vinegar (Kishu Yakushi Umesha brand name) with 180mg added for one year, the remaining amount of vitamin C was only 4.1mg/100g. Even when treated in the same way, it was only 11.3mg/100g
It was hot.

As is clear from this, acerola has an extremely high ability to strengthen vitamin C, which lasts for a long time, and has a high coexistence with umeboshi.
It can be seen that the mobility is also much better.

Example 1 After washing 1000 g of white Kaga medium-sized green plums with water, add 200 g of common salt, mix well, cover with a lid, pressurize with a weight to pre-pickle, and separate the plum fruit to obtain plum vinegar liquid. Ta.

A half amount of acerola (vegetables) was added to this plum vinegar solution, and the mixture was stored in a cool, dark place for one month to obtain a vitamin C-enriched plum vinegar extract.

Example 2 100 g of perilla leaves were washed with water, rubbed with a small amount of salt, and then rubbed with the plum vinegar solution obtained in Example 1 to prepare red plum vinegar.

The salted green plums separated in Example 1 were dried in the sun,
At night, the red plum vinegar was added again, and this operation was repeated for 3 days to obtain the raw pickled plums. Pack raw umeboshi in a container alternately with red perilla, add half acerola (vegetables) to the previously obtained red ume vinegar, cover the container with a lid, press a stone and store in a cool, dark place for 3 months. I got pickled plums fortified with vitamin C.

Example 3 230 g of acerola (fresh fruit) and salted plums (pickled 1960's Shimamasu) in a glass storage bottle (8000 c.c. capacity)
4000g, pickled plum vinegar (saltness 12%) 3000c.c.2
Umeboshi and plum vinegar extracts were stored for several months and were highly enriched with vitamin C, respectively.

Example 4 Add 80g of salt to 500g of ripe plums, add 50g of new acerola leaves rubbed with salt, mix well, put this in a container, weigh it with stones, and marinate for 2 weeks. A delicious plum pickle enriched with vitamin C was obtained.

Example 5 Mix 1000 g of green plums with 150 g of salt, cover with a lid, and boil for 200 g.
Salting was carried out under a pressure of 1 kg. Through this treatment, various components were released from the green plums together with water, forming plum vinegar solution. This plum vinegar solution was separated from the plum fruit.

70g of acerola (fresh fruit) and 0.005g each of Nantian and Gennoichi (dried) were added to the plum vinegar solution and soaked for 3 months to obtain a medicinal plum vinegar extract enriched with vitamin C.

Example 6 In Example 5, when pickling green plums, equal amounts of acerola (new leaves) and Nantian and current evidence (dry matter) were added to the pickled plums, and after one month, medicinal plum pickles and medicinal plum vinegar extract enriched with vitamin C were added to the pickled plums, respectively. Obtained.

Example 7 The salted green plums that had been separated from the plum vinegar solution in Example 5 were soaked for three months in the plum vinegar solution prepared in Example 5 to which acerola and medicinal herbs had been added, thereby enriching the target vitamin C. I obtained medicinal umeboshi.

Example 8 Pickled plums prepared by a conventional method were peeled after removing the seeds, and 1000 g of plum flesh was separated. On the other hand, fully ripened acerola was treated in the same manner to separate 200 g of pulp.

Add 1500g of granulated sugar to the plum meat, mix this mixture while heating it within the range of 55-65℃ to form a paste, cool it to room temperature, add acerola pulp, mix it, and add vitamins. A very delicious umebishio with enhanced C was obtained.

(Effects of the Invention) The present invention not only makes it possible to fortify umeboshi products with vitamin C, which was previously impossible, but also makes effective use of acerola, which has not been used effectively in the past. Furthermore, the vitamin C in acerola can be transferred into umeboshi products without reducing its potency, and can maintain its efficacy for a long time, so you can enjoy the benefits of acerola without directly eating the fruit. The remarkable effect of being able to use only natural vitamin C alone can also be obtained.

Moreover, due to the taste and biochemical properties of vitamin C, the amount of salt used in the production of umeboshi can be reduced, making it possible for the first time to produce so-called low-salt umeboshi or sweet-salt umeboshi, further increasing the health value of umeboshi. , Umeboshi can now be freely consumed without worrying about the harmful effects of salt, such as high blood pressure.Furthermore, due to the low salt content of Umeboshi products, they can also be used as additives in various processed foods or other foods. It has become widely available for new applications.

Furthermore, it can be used in combination with various medicinal herbs, and in that case, it is not only possible to further reduce the amount of salt used, but also the various medicinal effects, health promotion, and nutritional properties of medicinal herbs can be widely utilized. can do. In addition, the taste is improved, and the sharpness characteristic of umeboshi derived from salt is reduced, resulting in a very mild taste.

Claims (1)

[Claims] 1. A vitamin C-enriched umeboshi product obtained by adding acerola or its processed product during the umeboshi manufacturing process.