JPS5951761A - Preparation of ume (japanese apricot) essence for drinking - Google Patents

Abstract

PURPOSE:To prepare easily drinkable Ume (Japanese apricot) essence useful for promoting health, by using a solution of Ume preserved with salt, removing excess salt. CONSTITUTION:A solution of Ume preserved with salt is heated at normal pressure or under reduced pressure and separated into a distillate and a solid residue. 1.5-3 times as much water-containing alcohol having about 5-20wt% water as the solid residue by weight is added to the residue, Ume essence is extracted, the alcohol is separated from the extracted solution to give paste of Ume essence, the paste is blended with the distillate in an arbitrary ratio, and, if necessary, sugar, seasoning, spice, etc., to give a solution of Ume essence with low salt content.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing plum extract for drinking using a salt pickling solution on a shelf.

Umeboshi pickles have been eaten as a preserved food since ancient times, and their production has increased as they have attracted attention as an alkaline health food in recent years, but only the plum fruit is used for food; Salt pickling liquid (ume vinegar) that 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.

The object of the present invention is to provide an easy-to-drink ume extract prepared by removing excess salt from a pickled plum solution.

Methods for removing excess salt contained in the salt solution of glue include ion exchange dialysis and heating distillation, but as a general method, heating distillation is preferred because it requires inexpensive equipment. To explain the heating distillation method in detail, a salt FI liquid is heated under normal pressure or reduced pressure to form a solid residue consisting of non-volatile components containing about 5 to 20% water and salt. , a distillate consisting mostly of water and extrudable components;
do. Next, add a hydrous alcohol such as methyl alcohol or ethyl alcohol with a water content of about 15 to 20% to the solid residue "A" to 1.5 to 3% of the weight of the solid residue.
By adding twice the amount and extracting and separating the plum extract, and further separating the alcohol from the extract, a paste of plum extract with less than 5% salt can be obtained. The alcohol used to extract the plum extract is determined by comparing the amount of water contained in the alcohol 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. .

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

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

The secret extract liquid and plum extract powder obtained in this way have a strong sour taste and lack of palatability when used as is, so when actually drinking, it is necessary to add drawn honey, sweeteners, seasonings, fragrances, etc. appropriately. It is preferable to increase palatability by doing so. An actual WA example of the present invention will be described below.

Example 1 Distilled 6 kg of plum salt in solution under reduced pressure to obtain 3.98 kg of distilled liquid
1.92 kg of a non-volatile solid residue was obtained. Then, the water content was 10 for 1.92 kg of non-volatile solid residue.
The plum extract was extracted twice using 4 kg of ethyl alcohol, and the two extracts were combined and filtered, and the ethyl alcohol was separated by vacuum distillation.
A 1.6% plum extract paste o,zz'hg was obtained. Add 0.22 kg of gonoume extract paste to the distilled solution 3.
It was dissolved in 98 kg to obtain 4.2 kg of plum extract liquid.

51 kg of Bee 4F and 5 g of natural perilla flavor were added to 4.2 kg of this plum J and Gisu liquid to obtain a drinkable plum extract liquid. Since this beverage '4@extract t1v ct ns content was high, if it was diluted with about 5 times as much water and drunk, a very delicious beverage with a balance of moderate sweetness and sourness could be obtained.

Example 2 Plum salt? Distill 30 kg of TJ liquid under reduced pressure to obtain 19 kg of distilled liquid.
10.52 kg of a non-volatile solid residue were obtained. Next, the plum extract was extracted twice using 15 kg of methyl alcohol with a water content of 7% based on 10.52 kg of non-volatile solid residue, and the two extracts were combined and filtered. Methyl alcohol was separated by vacuum distillation to obtain 0.82 kg of plum extract paste with a salt concentration of 0.8%. After dissolving 0.82 kg of this plum extract paste in a portion of 2 kg of the distilled liquid, 0.6 kg of dextrin was added.
and 0.1 kg of gum arabic were added and mixed with heat.
After that, by a known method, fIl! Fog dried with a salt concentration of 0.5%
1.51 kg of plum extract powder was obtained. 1.51 kg of this salt extract powder, 4.3 kg of granulated sugar, 5 g of saccharin sodium salt, 5 g of natural perilla flavoring, and 10 edible colorings.
0.3 g of No. 2 was added and mixed well to finally obtain plum extract powder.

Add 8g of Umeko °V Su powder to 0.00g of water. H! It is suitable if you dissolve it and drink it! A very delicious drink with a harmonious taste and acidity was created.

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 almost all of the extract contained in the pickling solution is extracted, a plum extract suitable for drinks with a low salt content of 1X can be obtained. This extract contains a large amount of plum extract, and by drinking it, it purifies the blood, balances blood pressure, and strengthens internal organs.

In the past, salt f was rarely used and wasted b1.
Since the tt liquid is effectively used, umeboshi is useful for Sensei at a cost of 1) 7. Also, plum extract is available at a low price.

Claims (1)

[Claims] Separating the foam salt fa liquid into a distillate and a non-volatile residue;
Plum extract for beverages, characterized in that hydrous alcohol is added to the residue to extract the outer extract, alcohol is separated from the extract to obtain a paste, and the paste is dissolved in the distilled liquid. manufacturing method.