JPS5946584B2 - Production method of plum extract for beverages - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a plum extract for beverages using a pickled plum solution.

Pickled plums have been eaten as a preserved food since ancient times, and their production has increased in recent years as they have attracted attention as an alkaline health food. Salt pickling liquid (plum vinegar) is discharged in large quantities during the manufacturing process.
are hardly ever eaten.

This is because the salty taste (salt concentration around 25%) and sour taste (mainly citric acid) contained in the pickling solution are too strong.

The pickling solution contains a large amount of extract extracted from plum fruits, and there was a desire to use this effectively instead of wasting it.

An object of the present invention is to provide an easy-to-drink ume extract beverage in which excess salt is removed from a pickled plum solution.

Methods for removing excess salt contained in pickled plums include ion exchange dialysis and thermal distillation, but the general method is thermal distillation, which uses inexpensive equipment.

To explain the thermal distillation method in detail, the salting solution is heated under normal pressure or reduced pressure, and a solid residue consisting of non-volatile components and salt containing about 5 to 20% water is produced. The water is separated into a distillate consisting of partial water and volatile components.

Next, to the above solid residue, add a hydrous alcohol such as methyl alcohol or ethyl alcohol with a water content of about 5 to 20 parts in an amount of 1.5 to 3 times the weight of the solid residue to add the plum extract. By extracting and separating and further separating the alcohol content from the extract, a paste of plum extract with a salt content of 5% or less can be obtained.

The alcohol used to extract the plum extract is determined by comparing the amount of water contained in it with the amount of water contained in the solid residue.

During the extraction process, when hydroalcohol is added to the solid residue, if the total water content is too high, the salt will be extracted and become a salty plum extract, and if the total water content is too low, the plum extract will be difficult to extract. .

A low-salt plum extract liquid can be obtained by mixing plum extract paste extracted with alcohol and the above-mentioned distillate containing volatile components in an arbitrary ratio.

Further, by adding appropriate amounts of dextrin (soluble starch), gum arabic, etc. to this plum extract liquid, mixing well, and then spray-drying by a known method, a plum extract powder can be obtained.

The ume extract liquid and ume extract powder obtained in this way have a strong sour taste and lack palatability when used as is, so sugar, honey, sweeteners, seasonings, flavorings, etc. should be added appropriately for actual drinking. It is preferable to increase palatability by doing so.

The present invention will be explained in detail below.

Example 1 6 kg of pickled plum liquid was distilled under reduced pressure to obtain 3.98 kg of distillate and 1.9 I2 kg of non-volatile solid residue.

Next, the plum extract was extracted twice using 4 kg of ethyl alcohol with a water content of 10% from 1.92 kg of the non-volatile solid residue, and the two extracts were combined, filtered, and then distilled under reduced pressure. Ethyl alcohol was separated, and 0.22 kg of plum extract paste with a salt concentration of 1.6 was obtained.

Add 0.22 kg of this plum extract paste to 3.9 kg of the distilled liquid.
8 kg to obtain 4.2 kg of plum extract liquid.

1 kg of honey and 5 g of natural perilla flavor were added to 4.2 kg of this plum extract liquid to obtain a drinkable plum extract liquid.

Since this drinkable plum extract liquid has a high concentration, if it was diluted with about 5 times as much water and drunk, a very delicious drink with a balance of sweetness and sourness could be obtained.

Example 2 30 kg of pickled plum liquid was distilled under reduced pressure to obtain 19 kg of distillate and 10.52 kg of non-volatile solid residue.

Next, 10.52 kg of the non-volatile solid residue was extracted with 15 kg of methyl alcohol with a water content of M 7'% in two portions, and the two extracts were combined, filtered, and then vacuumed. Methyl alcohol is separated by distillation, and Ume extract with a salinity of 0.8 is extracted.
I got kg.

After dissolving 0.82 kg of this plum extract paste in a portion of 2 kg of the above-mentioned distillate, 0.6 kg of dextrin and 0.1 kg of gum arabic were added, mixed with heat, and then spray-dried using a known method. 1.51 kg of plum extract powder with a salt concentration of 0.5% was obtained.

1.51 kg of this plum extract powder and 4.3 granulated sugar
kg, saccharin sodium salt 5g1 natural perilla flavoring 5g
and 0.3 g of food coloring No. 102 were added and mixed well to finally obtain plum extract powder.

When ume extract powder 8y was dissolved in water o and iz and drunk, a very delicious drink with a balance of moderate sweetness and sourness was obtained.

The present invention separates the pickling liquid into a distilled liquid and a residue, extracts the plum extract from the residue with hydrous alcohol, separates the alcohol from the extracted liquid to obtain a paste, and adds the paste to the distilled liquid. Since the plum extract is dissolved in the salt solution, almost all of the extract contained in the pickling liquid is extracted, and a plum extract suitable for drinks with a low salt concentration can be obtained.

This plum extract contains a large amount of plum extract, and drinking it is effective in purifying the blood, keeping blood pressure balanced, and strengthening internal organs.

The pickling solution, which was previously not used and wasted, is effectively used, which helps reduce the cost of picking pickled plums, and the plum extract can be provided at a low price.

Ru.

Claims (1)

[Claims] 1 Separate the pickled plum solution into a distillate and a non-volatile residue, add hydrous alcohol to the residue to extract the plum extract, and separate the alcohol from the extract to obtain a paste. A method for producing a plum extract for beverages, which comprises dissolving the paste in the distilled liquid.