JPS58121749A - Processed olive food - Google Patents

Processed olive food

Info

Publication number
JPS58121749A
JPS58121749A JP57002818A JP281882A JPS58121749A JP S58121749 A JPS58121749 A JP S58121749A JP 57002818 A JP57002818 A JP 57002818A JP 281882 A JP281882 A JP 281882A JP S58121749 A JPS58121749 A JP S58121749A
Authority
JP
Japan
Prior art keywords
olive
sugar
food
processed
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
Application number
JP57002818A
Other languages
Japanese (ja)
Inventor
Kyoji Kiyama
木山　京二
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP57002818A priority Critical patent/JPS58121749A/en
Publication of JPS58121749A publication Critical patent/JPS58121749A/en
Pending legal-status Critical Current

Links

Classifications

    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

PURPOSE:To provide a novel processed olive food effective to the promotion of health, by adding sorbitol, honey, yeast, citric acid, sugar and flavor to olive immersed in lactic acid and sugar syrup. CONSTITUTION:Imported olive pickled in brine is desalted and sterilized at 95 deg.C for 1hr. 154kg of the sterilized olive is mixed with 500ml of lactic acid, preserved as it is for 1 day to effect the lactic fermentation, and taken out of the mixture. Then, the olive is immersed in sugar syrup (especially solution of granulated sugar) at 50-60 deg.C for >=30hr, and mixed with 110kg of sorbitol, 17kg of honey, 1.4kg of citric acid, and 150kg of granulated sugar to obtain the objective processed olive food. When a small amount of the food is assorted to a cocktail, it gives a particularly excellent taste, and the olive food itself is also delicious.

Description

【発明の詳細な説明】 この発明は乳酸および砂糖液中に浸したオリーブにソル
ビトール、ハチミツ、酵母菌、クエン酸。[Detailed Description of the Invention] This invention consists of olives soaked in lactic acid and sugar solution, sorbitol, honey, yeast, and citric acid.

砂糖、香料を添加したものからなる新規なオリーブ加工
食品に関するものである。This invention relates to a novel processed olive food containing added sugar and flavoring.

従来、オリーブは實いうちに採取して塩づけにしたピッ
クルその他オードプルやサラダ、冷凍料理の飾りとしあ
るいは料理のガーニシュとして種々用いられてきたので
あるが、これらのものはいづれもオリーブ食品としても
のたりなく、またオリーブの果実液のようなもので満足
できるものはなかった。Traditionally, olives have been used in a variety of ways as pickles, salted pickles, hors d'oeuvres, salads, garnishes for frozen dishes, and garnishes for dishes; There was nothing satisfying, like olive fruit juice.

そこで、本発明者はオリーブについて種々研究した結果
、乳酸および砂糖液中に浸したオリーブにフルビトール
、ハチミツ、酵母菌、香料、クエン酸、砂糖を添加した
新規なるオリーブ加工食品を提供する目的でなされたも
のである。Therefore, as a result of various studies on olives, the present inventor has developed a novel olive processed food product in which fulvitol, honey, yeast, flavoring, citric acid, and sugar are added to olives soaked in lactic acid and sugar solution. It is something that

いま、この発明にかかるオリーブ加工食品の製造方法に
ついて説明すると、輸入された塩づけのオリーブに脱塩
処理を施した後９５℃で一時間殺菌処理をなし、該オリ
ーブ１５４Ｋｆに乳酸５００−を加え１日間そのまま保
存して乳酸発酵をさせた後オリーブを取シ出し、このオ
リーブをグラニュ糖の甲に５０〜６０℃で３０時間以上
つけた後該オリーブを１１０に９のソルビトール、１７
Ｋｆのハチミツ、１〜のミーヌト、８００Ｆの香料、１
．４〜のクエン酸、１５０Ｋｆのグラニュ糖の中に入れ
ることによシ、乳酸および砂糖液中に浸し九オリ−ブに
ンルビトール、ハチミツ、酵母菌、クエン酸、砂糖、香
料を添加したオリーブ加工食品を製造するものである。Now, to explain the method for manufacturing the processed olive food according to the present invention, imported salted olives are desalinated and then sterilized at 95°C for one hour, and 154 Kf of the olives are added with 500 kg of lactic acid. After storing for 1 day and allowing lactic acid fermentation, the olives were taken out and soaked in the shell of granulated sugar at 50 to 60°C for more than 30 hours.
Kf honey, 1 ~ minut, 800F fragrance, 1
．． Processed olive food made by soaking nine olives in lactic acid and sugar solution by placing them in citric acid, 150Kf of granulated sugar, and adding nlubitol, honey, yeast, citric acid, sugar, and flavoring. It manufactures.

そして、この発明にかかるオリーブ加工食品はその液体
はカクテルにジン、ウィスキーの友として少量配合する
と格別な味がし、また牛乳、炭酸水、ジュースに加えて
も美味な感じとなり、またオリーブ果実そのものをも食
しても美味なものである。The processed olive food according to this invention has a special taste when added in small amounts to cocktails as a companion to gin or whiskey, and also tastes delicious when added to milk, carbonated water, or juice, and also tastes like the olive fruit itself. It is also delicious to eat.

以上、詳述したようにこの発明にかかる乳酸および砂糖
液中に浸したオリーブにソルビトール。As detailed above, according to the present invention, olives soaked in lactic acid and sugar solution are mixed with sorbitol.

ハチミツ、酵母菌、クエン酸、砂糖、香料を添力「した
新規なオリーブ加工食品は従来にないオリーブ食品を提
供したものでアシ、シかもこのオリーブ加工食品を食し
た者の健康増進にもつながるなどその工業的効果極めて
大なるものである。A new processed olive food made with honey, yeast, citric acid, sugar, and flavoring provides an unprecedented olive food that can improve the health of those who eat this processed olive food. The industrial effects are extremely large.

Claims (1)

【特許請求の範囲】 １、乳酸および砂糖液中に浸したオリーブにソルビトー
ル、ハチミツ、酵母菌、クエン醗、砂糖。 香料を添加したものからなることを特徴とするオリーブ
加工食品。 ２、砂糖としてグラニュ糖を用いた特許請求の範囲第１
項記載のオリーブ加工食品。 ３、酵母菌としてミーヌトを用いた特許請求の範囲第１
項記載のオリーブ加工食品。[Claims] 1. Olives soaked in lactic acid and sugar solution, sorbitol, honey, yeast, citric acid, and sugar. A processed olive food characterized by containing flavoring agents. 2. Claim 1 using granulated sugar as sugar
Processed olive foods listed in section. 3. Claim 1 using Minut as yeast
Processed olive foods listed in section.
JP57002818A 1982-01-13 1982-01-13 Processed olive food Pending JPS58121749A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP57002818A JPS58121749A (en) 1982-01-13 1982-01-13 Processed olive food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP57002818A JPS58121749A (en) 1982-01-13 1982-01-13 Processed olive food

Publications (1)

Publication Number Publication Date
JPS58121749A true JPS58121749A (en) 1983-07-20

Family

ID=11539986

Family Applications (1)

Application Number Title Priority Date Filing Date
JP57002818A Pending JPS58121749A (en) 1982-01-13 1982-01-13 Processed olive food

Country Status (1)

Country Link
JP (1) JPS58121749A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6131070A (en) * 1984-07-23 1986-02-13 Nikken Food Kk Preparation of drink containing living yeast
JP2007053986A (en) * 2005-08-25 2007-03-08 Toyo Olive Co Ltd Method for producing olive food preserved in sugar
ITRM20090038A1 (en) * 2009-01-29 2010-07-30 Maxmilliam Amerigo Giannetti METHOD OF PREPARATION OF A EDULCORATED OLIVE PASTE.
ITVI20100308A1 (en) * 2010-11-18 2012-05-19 Massimo Gaetani PREPARATION OF OLIVES, PROCEDURE FOR ITS PRODUCTION, DIFFERENT USES OF THE PREPARATION AND RELATED FOOD PRODUCTS
CN103989229A (en) * 2014-04-12 2014-08-20 周天林 Acanthopanax brachypus harms cola beverage
CN104207252A (en) * 2014-08-21 2014-12-17 福建新之源生物制品有限公司 Olive drink and preparation method thereof
CN109349465A (en) * 2018-11-23 2019-02-19 华南理工大学 A kind of high activity concentration blueness olive juice and preparation method thereof for dispelling bitter taste

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6131070A (en) * 1984-07-23 1986-02-13 Nikken Food Kk Preparation of drink containing living yeast
JP2007053986A (en) * 2005-08-25 2007-03-08 Toyo Olive Co Ltd Method for producing olive food preserved in sugar
JP4547318B2 (en) * 2005-08-25 2010-09-22 東洋オリーブ株式会社 Manufacturing method of olive candied food
ITRM20090038A1 (en) * 2009-01-29 2010-07-30 Maxmilliam Amerigo Giannetti METHOD OF PREPARATION OF A EDULCORATED OLIVE PASTE.
ITVI20100308A1 (en) * 2010-11-18 2012-05-19 Massimo Gaetani PREPARATION OF OLIVES, PROCEDURE FOR ITS PRODUCTION, DIFFERENT USES OF THE PREPARATION AND RELATED FOOD PRODUCTS
CN103989229A (en) * 2014-04-12 2014-08-20 周天林 Acanthopanax brachypus harms cola beverage
CN104207252A (en) * 2014-08-21 2014-12-17 福建新之源生物制品有限公司 Olive drink and preparation method thereof
CN104207252B (en) * 2014-08-21 2016-01-27 福建新之源生物制品有限公司 A kind of olive beverage and preparation method thereof
CN109349465A (en) * 2018-11-23 2019-02-19 华南理工大学 A kind of high activity concentration blueness olive juice and preparation method thereof for dispelling bitter taste

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