JPS60145045A - Preparation of saltless pickled ume - Google Patents

Abstract

PURPOSE:To prepare saltless pickled UME, by using SHOCHU (low-class distilled spirits), vinegar of rice, leaves of red beefsteak plant, bamboo leaves, and leaves of sacred bamboo. CONSTITUTION:UME (Japanese apricot) before ripening is washed with water, dried, immersed in SHOCHU, and impregnated with <=1wt% SHOCHU component based on legal standard. UME is put in a container in which a proper amount of bamboo leaves and leaves of sacred bamboo are laid, the container is charged with vinegar of rice, UME is pressed by a weight, a cover is placed on the container, and it is placed in a cool and dark place. When white UME vinegar is prepared, part of it is taken out from the container, leaves of red beefsteak plant which was separately immersed in SHOCHU is rubbed with the white UME vinegar, filtrate of the squeezed juice of the immersed solution of the leaves of red beefsteak plant is added to the white UME vinegar in the container, and the rubbed leaves of red beefsteak plant are added to the container, and they are preserved in the container until the rainy season is over. Then, UME is dried in the sun for several days and immersed in the vinegar repeatedly, and dried.

Description

[Detailed description of the invention] The present invention relates to a method for producing pickled plums that does not use any salt.

As it becomes clear that excessive salt intake is associated with the occurrence of various diseases (stomach cancer, stroke, heart disease, etc.), the Japanese diet, which is based on salt, is being forced to change its diet. Salt ideology is being spread and put into practice.

From this point of view, the present invention aims to eliminate salt from umeboshi, which is familiar to the Japanese diet, considering that it contains a whopping 2.51 salt per 10p piece.
In other words, the intention was to make umeboshi without salt.

The manufacturing method will be explained below with reference to examples. The following materials are used as the cell material.

Pi” Green Plum 20Kf (Re White Licker (Sake) 35% 10.8t (
c) Rice vinegar 4.5 degrees 10't) Red shiso leaves
6 11F (E) Bamboo leaves 3KP (E) Southern sky leaves 0.5? First, after harvesting the plums before they ripen around mid-June, wash them with water, wipe off the cut hairs on the surface of the cherries, and dry them in a place with good sunlight and kite passage. In particular, I chose plums before they matured because the acidity is strong at this time of year. On the other hand, dry the bamboo leaves and Nanten leaves in the shade.

Then, press-fit the dried bamboo leaves and Nanten leaves into an A11L container and spread it on the bottom of the container, put the dried plums in the container, fill it with a white licker, and wait for about 30 minutes. The reason why the crushing time was short was to keep the degree of impregnation of soju below 1%, which is the legal standard. Creates a base for later tasting.

Next, drain it and put it in a container in the same order as the previous 4 containers.
Fill with C, fill with 4.5 degrees rice vinegar, and add plum affi.
Press the lid with a stone weighing about twice the amount and place it in a cool, dark place. After 2-3 days, the plum white vinegar (plum extract) will rise to the top. It will replace the salt.
The use of rice vinegar is the core of the invention.

The above preparations will be completed by mid-June.

After about a month, when the active ingredients of the plums have been fully leached out and a highly acidic plum white vinegar has been created, a portion of it is taken out of the container and soaked in white licker (sake) in the plum white vinegar. Rub red shiso leaves to make red juice.

The juice containing the foam that is formed by rolling the edges is dark purple and has a bad color, and is not suitable for seasoning, so discard it.

When making red shiso leaf shochu, the collected leaves should be washed, dried in the shade in a well-ventilated place, and then crushed.The required time is 2.3 hours. This also attempts to disinfect and sterilize by using soju instead of salt.

Also, the red juice obtained in the above manner is strained through a cloth, the filtrate is returned to the previous container, and at the same time, the leaves are added and crushed as is until the royal rainy season is over.

Then, after the rainy season ended, the weather continued to be sunny (around that time, during the day, the fish were dried in the sun on bamboo blinds, etc., and at night, they were returned to the container and soaked again. This process was repeated for 3 to 4 days, and finally the dry season was over. Pickled plums, perilla leaves, bamboo leaves, and Nanten leaves are stuffed into barrels, sprinkled with red plum vinegar (red plum vinegar), and stored in an airtight state.

In this way, the unsalted plum pickles according to the present invention are completed.

First of all, the umeboshi obtained in the above manner does not contain any salt, so eating umeboshi can lead to excessive salt intake (
Even one pickled plum has too much salt (people often eat several at a time), but you can safely eat as many as you like, and it actually helps improve your health and prevents the occurrence of various diseases. (It helps to stop the disease.It is of course great news for sick people who are already forced to eat a salt-free diet.Also, since there is no salt, you can eat many pieces without drying your throat.It is also a good substitute for salt. Because rice vinegar is used for the plum white vinegar and the plums are soaked in white vinegar, the natural scent of the plums is preserved, and the scents of shiso leaves, bamboo leaves, and nantian leaves are mixed into this, making it extremely delicious.Acidity It also has a high preservative capacity and has excellent preservability as it is accompanied by bamboo leaves and Nanten leaves, which have antiseptic properties.
The appearance is rich and beautifully finished.

In addition, when the present inventor tasted umeboshi prepared in June 1973 using the method of the present invention and completed at the end of July of the same year in August 1981, the above effects were completely confirmed, and the salt content was confirmed by Tochigi Prefecture. When we requested an analysis from the Food Industry Guidance Agency, we received a result of ``1 point of umeboshi and 0.06 t of salt'' using Shokusashi No. 2-93 dated August 30 of the same year.

Patent applicant Mitsuko Kokura

Claims (1)

[Claims] After washing and drying the plums before ripening, they are soaked in soybean sake to impregnate them with roasted oil below the legal standard (1%), and then placed in a container lined with JIi amounts of bamboo leaves and Nanten leaves. Pour in the rice to meet the rice tolerance, press the lid with M Keimono and place it in a cool, dark place. Once the plum white vinegar is made, take out a portion of it from the container and rub the crushed red shiso nests separately in the plum white vinegar. The filtrate of the squeezed juice is mixed with H yen of plum white vinegar, and the mulberry is added after it has been massaged and crushed until the end of the rainy season.After that, drying and soaking in the sun are repeated for several days to obtain the finished product. A distinctive method of making unsalted plums.