JPS5951737A - Preparation of salt-free pickled plum incorporated with leaf of red beefsteak plant - Google Patents
Preparation of salt-free pickled plum incorporated with leaf of red beefsteak plantInfo
- Publication number
- JPS5951737A JPS5951737A JP57161850A JP16185082A JPS5951737A JP S5951737 A JPS5951737 A JP S5951737A JP 57161850 A JP57161850 A JP 57161850A JP 16185082 A JP16185082 A JP 16185082A JP S5951737 A JPS5951737 A JP S5951737A
- Authority
- JP
- Japan
- Prior art keywords
- plum
- vinegar
- leaves
- red
- pure rice
- 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.)
- Granted
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、塩なし赤紫蘇梅漬の製冶法に関するっ従来、
梅干、梅漬の製造法とし−C(よ、梅を水洗いして水切
りをし、この梅に対して食塩量20〜30チを加えて漬
けこみ、さらに塩もみした赤紫蘇の葉?i−混入して漬
けこんでいた。[Detailed Description of the Invention] The present invention relates to a method for producing salt-free red perilla plum pickles.
How to make pickled plums and pickled plums - C (Yo, wash the plums in water, drain them, add 20 to 30 tsp of salt to the plums, pickle them, and then add red perilla leaves rubbed with salt.) It was soaked in water.
しかるに、従来の梅干や、梅漬の製造法では、多量の塩
分ケ含むために塩辛く、一般には敬遠されがちであるわ
また、過度の塩分の摂取は、高血圧や動脈硬化の原因に
なる等、健康上好ましくなかったつ
このために、上記の問題点を改善するために、検音砂糖
やアルコールで漬けたものもあるが、この糖分、アルコ
ール分の摂取全制限されている病人等に対してけ健康上
好ましくないものであるとともに、糖分やアルコール分
により梅のもつ酸味ケ失うという欠点があった。However, the traditional method of manufacturing umeboshi and umezuke contains a large amount of salt, making it salty and people tend to avoid it.Additionally, excessive salt intake can cause health problems such as high blood pressure and arteriosclerosis. In order to improve the above-mentioned problems, some products are pickled in sugar or alcohol, but they are recommended for health reasons such as for sick people whose intake of sugar and alcohol is completely restricted. In addition to being undesirable, it also had the disadvantage of losing the acidity of plums due to the sugar and alcohol content.
本発明は、上述した欠点を解決するためになされたもの
で、塩全使用せずに有機酸やアミノ酸全多量に含む純米
酢ゲ使用することにより、梅のもつ独特な酸味と風味を
保ち、その上梅全腐敗させない漬は方により塩なし赤紫
蘇(1σ漬の製造法ケ提供すること全目的としているう
μ下、本発明による製造法全実施例に基づいて詳細に説
明する。The present invention was made to solve the above-mentioned drawbacks, and by using pure rice vinegar containing a large amount of organic acids and amino acids without using any salt, the unique sourness and flavor of plums can be maintained. In addition, the purpose of the present invention is to provide a method for producing pickled red perilla (1σ pickled vegetables) without salt, which does not cause the plums to rot completely.The following is a detailed explanation of the production method according to the present invention based on all embodiments.
まず、梅11cgに対して静間発酵純米酢900 me
、赤紫蘇の葉先6002、及びガラスフ)広ロビン若し
くけ瓶?準備するっ
上記梅は焼酎又は酢で洗った後乾燥させた後、広口ビン
又は瓶の中【純米酢とともに入れて密封し、赤紫蘇が入
手されるまでそのままにしておく。First, 900 me of statically fermented pure rice vinegar for 11 cg of plums.
, red shiso leaf tip 6002, and glass leaf) wide robin or skein bottle? Prepare: Wash the above plums with shochu or vinegar, dry them, then put them in a wide-mouthed bottle or bottle (along with pure rice vinegar, seal it, and leave it there until you get the red shiso).
つぎに、人手された赤紫蘇はよく水洗いして水気を切り
、葉をつんですり鉢に入/1、純米酢?少量D11えて
もむっここで一番もみで出た黒ずんだ紫蘇汁は、よく絞
っておく抜き?し、再びナリ鉢の中に入れて純米酢ケ少
歌加える。さら冗上記紫蘇のもみ汁Ycな、青梅6〜7
個ケ陶弦り)おろしですりおろして加え、よくもんでか
ら前1尼梅ケ漬けこんだ広口びん又は瓶の器に人り、て
密封する。Next, wash the hand-made red shiso well, drain the water, pinch the leaves and put it in a mortar / 1. Junmai vinegar? A small amount of D11 is too much.The blackish shiso juice that came out from the massaging is squeezed out well. Then, put it back into the nari pot and add Junmai Vinegar Shoka. Ome 6-7 with perilla miso soup Yc
Grate it on a grater, mix it well, and put it in the wide-mouthed jar or bottle container in which you soaked it. Seal it.
従って、上述しlヒ、l:うにして製造された赤紫蘇梅
漬け、20〜30日間保持されて理想的な梅漬が得られ
るっ
上記紫蘇の葉祉、色素の濃い食酢に含まれる酸により5
紫蘇の葉に含まれているアントキアンという色素ケ酸化
し、紫蘇の葉音赤紫色から赤紅色に変化させるために、
鮮やかな紅色となり、添加後20〜30日間で梅fr着
色するっ
なお、上記により製造された梅漬の梅は、そのままで充
分保存t’、t、 ?有するが、さらに、この侮ゲまた
、上記製造法において、赤紫蘇の葉?つんですりfI+
に入れ、純米酢少量と、自然31 :(Oy p入れて
もみ、一番もみで出た黒ずん、だ紫蘇汁け」:く絞って
あく抜きをしたものlV′V3びすり鉢の中゛に入れて
純米酢を加えて甘味を出すとともに発色を良くしたもの
全使用してもよいっ
さらに、上記製造法において、赤紫蘇の二番もみの際に
三温糖30〜401Pff 、IJI+えてもみ、その
ま\悔?漬けこんだ広口びん若しくは瓶の器に入れて密
封し、一定期間保存する仁とによってにが梅などどして
最適な梅漬が得られる〕
一方、本発明により使用さね、る純米酢は、米り)み全
原料にして清酒もろみゲ造り、これを木の樽で時間ケか
けて酢酸発酵させて製造されたものであるから有機酸や
アミノ酸が多く、梅漬′Flは最適であろう
以上詳細に説明したように、本発明の塩なし赤紫蘇梅漬
の製造法によれば、塩ケ全く使用せず、純米酢を使用し
て漬けたので、従来のような塩辛さかなく、梅のもつ独
特の酸味と1ろ−やかな風味ケ保有することができろう
捷た、11tの殺菌作用により艮時間保存が可能である
とともY(好−まし、くけ、梅や紫蘇の葉を潰ける前に
アルコールで殺菌することVCより、)々クチリヤの繁
殖によるカビの発生ケ防1ヒすることができる。Therefore, as mentioned above, the red shiso umezuke produced by sea urchin is kept for 20 to 30 days to obtain the ideal umezuke.
In order to oxidize the pigment called anthochyan contained in perilla leaves and change the color of perilla leaves from reddish-purple to reddish-red,
It becomes a bright red color and becomes colored within 20 to 30 days after the addition.In addition, the pickled plums produced in the above manner can be stored well as they are. However, in addition, in the above production method, red perilla leaves? Tsundesuri fI+
Put it in a small amount of pure rice vinegar, and add it to the pot. Add pure rice vinegar to give a sweet taste and improve color development.In addition, in the above production method, when massaging the red shiso for the second time, add 30 to 401 Pff of brown sugar, IJI + Ememomi. The best pickled plums can be obtained by putting them in a wide-mouthed jar or bottle and storing them for a certain period of time.On the other hand, according to the present invention, Junmai vinegar is produced by making sake moromige using all rice grains as raw materials, and then fermenting it with acetic acid in wooden barrels for a long time, so it is rich in organic acids and amino acids, making it a perfect pickle. Fl is probably optimal.As explained in detail above, according to the method for producing salt-free red shiso plum pickles of the present invention, no salt is used at all, and the pickling is done using pure rice vinegar, so it is not as easy as conventional methods. It retains the unique acidity and mild flavor of plums without being too salty, and the sterilizing effect of 11 tons allows it to be stored for hours. By sterilizing plum and perilla leaves with alcohol before crushing them, you can prevent the growth of mold caused by the growth of Kuchiya.
さらに漬込後の(1B、或いtま(117千は、従来の
ものに比較してjj(#、やかな紅色となり、しかも塩
分、糖分、アルコール分がないので、こね、らの摂取ケ
制限さtじCいる人にも安心し・4食されるものであり
、健康のス・((持噌進、体質改善のために常■するこ
と等有用なものである5
なお、本発明だより得られた塩なし赤紫蘇(1り漬の利
用法につい−Cそのl汐1け示せば、′+ −J’ 4
mエキス分tよ飲料や111哩の中和に使用さ1+、1
.にかい11σ漬tま、裏ごしにかけてノ・チミンlr
jJnメーてノヤムにしたり、黒砂糖とともに煮つ;
、Llてシャツ・にしたり、或いrよ裏ごしてかけ−C
しょうゆ、n′V7J11えて和えものVC使用さiす
る。3また硬い(毎漬rよ、みじん切りにして、かつお
節、しょうゆケ加えて和對もの、炒めもの、揚げもの、
焼き物に添える等、適宜好みに応じて使用範囲が、拡大
されろう
特許出願人 竹 内 久 子
代理人 弁理士 【ケ 鹸 莢 昭Furthermore, after pickling (1B, or tma (117,000), it becomes a bright red color compared to the conventional one, and there is no salt, sugar, or alcohol content, so you can limit the intake of kneading, etc. It is safe to eat even for people with low body weight, and it is useful for maintaining health and improving one's constitution. For the usage of unsalted red perilla obtained from 1 pickle, -C, 1 digit, '+ -J' 4
Used for neutralizing beverages and 111 m extracts 1+, 1
.. Nikai 11σ pickled rice, pureed and no chimin lr
Make it into noyam or boil it with brown sugar;
, make it into a shirt, or strain it and put it on -C
Use soy sauce, n'V7J11 and seasoned vegetables. 3 Also hard (every pickle is finely chopped, bonito flakes, soy sauce added, Japanese dishes, stir-fried dishes, deep-fried dishes, etc.)
The scope of use will be expanded according to taste, such as as an accompaniment to grilled foods.Patent applicant: Hisako Takeuchi, Patent attorney: Akira Keken
Claims (1)
定の割合で漬けこみ、これに洗浄して水切りした赤紫蘇
の葉を純米酢でもみ、一番もみによる汁を捨てた後、再
び純米酢及びif梅ゲすりおろした汁全加えてもみ、汁
を製し該もみ汁を梅?漬けこんだ器に滴kk加えて密j
、jJ t、−Cなることケ特徴とする塩なし赤紫蘇梅
漬の製411法、。Plums that have been washed and dried with shochu or vinegar are soaked in a specified ratio with pure rice vinegar, then washed and drained red perilla leaves are rubbed with pure rice vinegar, and the juice from the first rubbing is discarded. Add the pure rice vinegar and grated plum juice again and mix to make a juice. Add some drops to the pickled container and mix
, jJ t, -C Naruko 411 method for producing salt-free red shiso plum pickles.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57161850A JPS6038098B2 (en) | 1982-09-17 | 1982-09-17 | Method for producing salt-free red shiso plum pickles |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57161850A JPS6038098B2 (en) | 1982-09-17 | 1982-09-17 | Method for producing salt-free red shiso plum pickles |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5951737A true JPS5951737A (en) | 1984-03-26 |
JPS6038098B2 JPS6038098B2 (en) | 1985-08-30 |
Family
ID=15743125
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57161850A Expired JPS6038098B2 (en) | 1982-09-17 | 1982-09-17 | Method for producing salt-free red shiso plum pickles |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6038098B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6248334A (en) * | 1985-08-27 | 1987-03-03 | Hisako Takeuchi | Production of pickled plum having low salt content |
JPS63222668A (en) * | 1987-03-11 | 1988-09-16 | Hisako Takeuchi | Preparation of plum juice extract |
-
1982
- 1982-09-17 JP JP57161850A patent/JPS6038098B2/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6248334A (en) * | 1985-08-27 | 1987-03-03 | Hisako Takeuchi | Production of pickled plum having low salt content |
JPS63222668A (en) * | 1987-03-11 | 1988-09-16 | Hisako Takeuchi | Preparation of plum juice extract |
Also Published As
Publication number | Publication date |
---|---|
JPS6038098B2 (en) | 1985-08-30 |
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