JPS589650A - Preparation of low-salt pickled ume - Google Patents

Abstract

PURPOSE:To prepare a low-salt pickled UME (japanese plum), by immersing a conventional pickled UME in a seaoning liquid having low salt concentration. CONSTITUTION:A low-salt pickled (UME having salt concentration of about 10% is prepared by immersing a pickled UME (about 20% salt content) prepared by a conventional method, in a seaoning liquid having a salt concentration of about 7% and obtained by adding sorbitol, ethanol, MIRIN (a sweet sake), a artificial seasoning, stevioside, agent for mitigating salty teste, preservative, surface active agent, etc. to UME vinegar colored with leaves of beefsteak plant.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing low-salt Umeboshi.Umeboshi has traditionally been an indispensable food on the table as a health food, but regular Umeboshi requires a large amount of salt during its production. Since it is used, it contains about 22 s and 24% ll1t, -= a degree of salt. Therefore,
On the one hand, umebashi is said to be a health food, but on the other hand, because it contains a large amount of salt, there are concerns that consuming too much salt may have an adverse effect on health, and may even lead to hypertension. The low-salt so-called low-salt plum boshika Kaede has become highly sought after.

However, simply lowering the salt concentration in regular umeboshi will result in a decline in the function of umeboshi as a preserved food, leading to a decrease in its preservation ability and even rotting, which could lead to φ.

In addition, in order to reduce the salt concentration of regular umeboshi, umeboshi is soaked in water and then dried to reduce the salt content by 11 degrees. This has the disadvantage that not only the preservation performance but also the quality of the food as a favorite food is deteriorated because a considerable amount of the grains are removed.

Therefore, the present invention can reduce the salt concentration of ordinary umeboshi to a predetermined salt concentration, and also prevents the quality of umeboshi from deteriorating as a preserved food or a luxury food. The purpose of this invention is to provide a method for producing low-salt plum boshi.

The method of the present invention consists of soaking umebashi to a predetermined salinity of 111 degrees by soaking it in a salt concentration lower than its salt concentration. The seasoning liquid used in the present invention has the property of diluting the salt concentration of ordinary umeboshi to a desired level of salt and preventing the concomitant decline in flavor and preservative ability.

The seasoning liquid used in the present invention mainly consists of pickled perilla plums, which contains sorbitol, alcohol, mirin, and other chain components.

Such chain components include flavoring agents, flavoring agents, sweeteners,
Examples include surfactants, syneresis inhibitors, salty buffers, preservatives, and coloring agents. This flavoring agent, as a flavor enhancer,
For example, amino acids such as alanine and aspartic acid,
Use plant protein decomposition products, etc. Generally, it may be added at a rate of about 0.1 to 6.0%. ``As a sweetener, it is especially good to have a special order to preserve the quality of shellfish and not to be assimilated by yeast, such as stevioside.The amount of this sweetener is generally determined by the seasoning liquid I LI
Approximately 15-25 m1 per IJ liter. salty buffer,
As an anti-IA cutter, you can use any food product that is normally used, and the amount is about 60 to 50 per liter of seasoning A + U. A certain degree is fine. In addition, examples of surfactants and syneresis inhibitors include acetic acid and vitamin B1 lauryl sulfate. The amount of these ingredients is generally about 1.5 to 4.5 liters per 10 liters of seasoning liquid. Shout out again,
As the coloring agent, any food coloring agent can be used as long as it does not impair the taste, coloring, etc. of Umeboshi.

Note that the salt concentration of the seasoning liquid used in the present invention is not particularly limited, and can be appropriately selected so that the salt concentration can be adjusted to the desired salt concentration according to the predetermined soaking time of ordinary umebashi. In general, it is best to keep the salinity concentration around 70%.

By using a seasoning liquid having the composition as described above, the salt concentration of umeboshi can be reduced to a desired proportion, for example, about 11 to 7 degrees, without substantially changing the taste and preservative ability of the plum. can be done. Note that there is no particular limitation on the period of time for soaking the umeboshi in the i&l1m taste liquid, and it can be selected as appropriate depending on the taste of the soaked umeboshi, salt concentration, etc., but generally, the period of time is 2. .6 days to about 1 hour is practically advantageous.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 A seasoning liquid having the following composition was prepared.
200 Koi Mirin 100 ml Flavoring agent, taste leveling agent I UUP concentrated FIL 7.4% Umi-bashiku salt #f22chi) 6UO-ri was immersed in the seasoning liquid for 6 days to obtain low-salt plum bashi. This plum (Yoshi's salinity level is 10.8-, is strong, and its taste is usually σ) is not much different from Umebashi, and it did not rot even after long storage.Example 2 Ume-like salt content A low-salt plum boshi was obtained by soaking 900 k) (concentration 21%) in a seasoning solution having the above composition (salt concentration 7.2 s) for 6 days. The salt content of this Umeboshi was 4%, and even if Jin's Umeboshi was stored for a long time, it did not spoil, and its taste was not much different from regular Umeboshi.

Agent Masaru Ueya I　pine wood repair

Claims (1)

[Claims] A method for producing low-salt umeboshi, which is characterized by immersing umeboshi in a seasoning solution for adjusting salinity am with a salt concentration lower than that of the umeboshi for a predetermined period of time to reduce the salt to a predetermined salt concentration◇