JPH03262475A - Production of loquat-containing muscovado vinegar - Google Patents
Production of loquat-containing muscovado vinegarInfo
- Publication number
- JPH03262475A JPH03262475A JP2062399A JP6239990A JPH03262475A JP H03262475 A JPH03262475 A JP H03262475A JP 2062399 A JP2062399 A JP 2062399A JP 6239990 A JP6239990 A JP 6239990A JP H03262475 A JPH03262475 A JP H03262475A
- Authority
- JP
- Japan
- Prior art keywords
- vinegar
- muscovado
- brown sugar
- loquat
- honey
- 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
- 239000000052 vinegar Substances 0.000 title claims abstract description 26
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 26
- 241001092070 Eriobotrya Species 0.000 title claims abstract description 9
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims abstract description 4
- 240000000111 Saccharum officinarum Species 0.000 claims description 5
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】 （ｊＩ！！業上の利用分野） この発明は、さとうきびの搾り汁によ る黒砂糖の水浴液を一発酵させて作っ た。黒糖酢の製造方法に関するもので ある （従来の技術） 従来−さとうきびの搾り汁を発酵させ て作った食酢は１食物の調味料として 利用されていた。[Detailed description of the invention] (JI!! Business field of use) This invention is based on sugar cane juice. It is made by fermenting a brown sugar water bath solution. Ta. Regarding the manufacturing method of brown sugar vinegar be (Conventional technology) Conventional - Fermenting sugarcane juice Vinegar made with this method can be used as a seasoning for one food. It was being used.
（発明が解決しようとするＩＩＩＬ） さとうきびの搾り汁を原料とした食酢 は１食物の調味料以外の利用がほとん どな（その利用範囲が狭かった。(IIIL that the invention seeks to solve) Vinegar made from sugar cane juice is mostly used for purposes other than seasoning for one food. What (the scope of its use was narrow).
本発明は 以上の欠点を解決するた
め 食酢の質を改良して その利用の
はばを広げ、調味料以外の食品しても
利用しようとするものである
問題を解決する為の手段）
黒糖酢の中に−びわの乾燥葉と完熟
した果実及びはちみつを入れ、そ、れらの含有成分を浸
出加味させる 以上の
ｍａｙ：Ｊ法からなる。びわ入り、＜黒糖酢の製造方法
である
（作 用）
さとうきびの搾り汁だけによる食酢
でなく、搾り汁を精製した。黒砂着の
水溶液を原料とした黒糖酢はうまみが
適う 更にびわの葉と果実の成分及び
はちみつが 加味されて＠風味と質の
よい館康欽料となる−
（実 施 例）
以下 本発明の実施例について説明
する
ａｌｌ工程 良質の黒砂糖を一大体同じ重量の清水と共
になべで沸騰
させ、完全に溶解させる。The present invention aims to solve the above-mentioned drawbacks by improving the quality of vinegar, expanding its use, and using it for foods other than seasonings.Brown Sugar Vinegar It consists of the above may: J method, in which dried loquat leaves, fully ripened fruits and honey are placed in a container, and the ingredients contained therein are leached and flavored. This is a method for producing brown sugar vinegar with loquats (effects).The vinegar is not only made from sugar cane juice, but the juice is purified. Brown sugar vinegar made from an aqueous solution of black sand has a good taste.Furthermore, loquat leaf and fruit components and honey are added to create a flavorful and high-quality Tatekokin ingredient. All steps described in the examples: Boil good quality brown sugar in a pot with approximately the same weight of fresh water until it is completely dissolved.
第２工程 この黒Ｗ浴液に その約２倍量の清水を沸騰
させて加え。2nd step Boil and add about twice the amount of clean water to this black W bath solution.
かくはんしながら 約２０度Ｃ
に冷却する
Ｎ３工程 （イ）賢に用意された 素焼又はほうろう引
き畝詐の熟成用容器
を、熱湯で充分洗浄しておき。N3 process of cooling to about 20 degrees C while stirring (a) Thoroughly wash a well-prepared unglazed or enameled ridged maturing container with boiling water.
その中へ冷却した黒ＩＩ＠Ｉｆ！！を入れるＩ Ｃ口）そのままの状態で約３ケ月 経過すると その間にａｍ溶液 はアルコール発酵 つづいて。Cooled black II @ If! ! Insert I C) Leave it as is for about 3 months. As time passes, am solution Continued with alcoholic fermentation.
酢酸発酵と進行して黒糖酢とな
る 更に約１ケ月間放置して、
＃Ｉ或させる
Ｎ４工程 熟成後−ａｍ酢に清水を煮沸冷却して加え一
酸度４．５度程度
に調整する
Ｍ、５工程 この黒糖酢の中に、びわの乾燥葉と完熟果
実及びはちみつ
の適量を入れ・約１ケ月間１時
々かくはんしながら それらの
成分を充分に黒糖酢の中に、浸
出、加味させる
第６エ程 別に用意された殺ｌＷ装置により （らせん
状パイプを組み込み
その中を液状物を通してそれを
殺□する装置）８０度Ｃの熱を
加え黒糖酢を処理する
Ｎ７エ程 最後に ろ過装置により黒糖酢の中のすべて
のきよう雑物を
取り除き 最終製品ができ上る。It progresses through acetic acid fermentation and becomes brown sugar vinegar. Leave it for about a month. After aging, boil and cool clear water to the vinegar and adjust the acidity to about 4.5 degrees. Step 5: Add dried loquat leaves, ripe fruits, and an appropriate amount of honey to this brown sugar vinegar. Stir occasionally for about 1 month to thoroughly infuse and flavor these ingredients into the brown sugar vinegar. 6th. In the N7 stage, the brown sugar vinegar is treated by applying heat to 80 degrees C using a separately prepared killing device (equipment that incorporates a spiral pipe and passes the liquid through it to kill it).Finally, a filtration device is used to process the brown sugar. All the impurities in the vinegar are removed and the final product is created.
（発明の 効果）
びわ入り黒糖酢は、風味の良い調味料
として利用されることはもちろんへ
適当に水で淡めてｌｌ１１ｇ！飲料とし、その他、列用
範囲の広い食品である。(Effects of the invention) Brown sugar vinegar with loquats can be used not only as a flavorful seasoning, but also to dilute with water and weigh 11g! It can be used for beverages and other foods with a wide range of applications.
Claims (1)
させて作つた黒糖酢の中に、びわの葉と果実を入れ、更
にはちみつを加えた、びわ入り黒糖酢の製造方法。1. A method for producing brown sugar vinegar containing loquats, in which loquat leaves and fruits are added to brown sugar vinegar made by fermenting an aqueous solution of brown sugar vinegar made from squeezed sugarcane juice, and honey is further added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2062399A JPH03262475A (en) | 1990-03-12 | 1990-03-12 | Production of loquat-containing muscovado vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2062399A JPH03262475A (en) | 1990-03-12 | 1990-03-12 | Production of loquat-containing muscovado vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03262475A true JPH03262475A (en) | 1991-11-22 |
Family
ID=13199022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2062399A Pending JPH03262475A (en) | 1990-03-12 | 1990-03-12 | Production of loquat-containing muscovado vinegar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03262475A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734837A (en) * | 2014-01-29 | 2014-04-23 | 唐翔 | Preparation method for loquat vinegar drink |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54129195A (en) * | 1978-03-30 | 1979-10-06 | Tetsuko Tokuda | Production of brewed vineger |
| JPS609478A (en) * | 1983-06-27 | 1985-01-18 | Osaka Chem Lab | Healthy drink |
| JPS61254178A (en) * | 1985-05-04 | 1986-11-11 | Hirofumi Akano | Production of food vinegar |
| JPS6293236A (en) * | 1985-10-19 | 1987-04-28 | Sogo Kagaku Giken Kk | Production of vitality-enhancing drink |
-
1990
- 1990-03-12 JP JP2062399A patent/JPH03262475A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54129195A (en) * | 1978-03-30 | 1979-10-06 | Tetsuko Tokuda | Production of brewed vineger |
| JPS609478A (en) * | 1983-06-27 | 1985-01-18 | Osaka Chem Lab | Healthy drink |
| JPS61254178A (en) * | 1985-05-04 | 1986-11-11 | Hirofumi Akano | Production of food vinegar |
| JPS6293236A (en) * | 1985-10-19 | 1987-04-28 | Sogo Kagaku Giken Kk | Production of vitality-enhancing drink |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734837A (en) * | 2014-01-29 | 2014-04-23 | 唐翔 | Preparation method for loquat vinegar drink |
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