JPS61132152A - Avocado paste - Google Patents
Avocado pasteInfo
- Publication number
- JPS61132152A JPS61132152A JP59254897A JP25489784A JPS61132152A JP S61132152 A JPS61132152 A JP S61132152A JP 59254897 A JP59254897 A JP 59254897A JP 25489784 A JP25489784 A JP 25489784A JP S61132152 A JPS61132152 A JP S61132152A
- Authority
- JP
- Japan
- Prior art keywords
- paste
- acid
- avocado
- avocado paste
- component
- 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.)
- Pending
Links
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はソース、飲料、ドレッシング等の基材として有
用なアボガドペーストに関するものである０
〔従来の技術〕
従来、アボガドはそのま＼食される以外に皮や種子を除
き果肉のみを磨砕してペースト状にしてソースやドレッ
シングにしたり飲料にしたりすることも多く行われてい
る。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to an avocado paste useful as a base material for sauces, drinks, dressings, etc. [Prior Art] Conventionally, avocados have not been eaten as they are. In addition to grinding, the skin and seeds are removed and only the pulp is ground into a paste, which is then used to make sauces, dressings, and drinks.
しかしながら日本に輸入されるアボガドは殆んどが果実
としてであり、植物検疫の手間がか＼９かつ皮や種子等
の不要な部分まで輸入すると云う無駄があった。しかし
アボガドの果実のみを例えばペーストとすると変色、腐
敗し易く果肉のみの輸入は不可能な状態である。However, most of the avocados imported to Japan are fruits, which requires a lot of effort for plant quarantine, and is wasteful as unnecessary parts such as the skin and seeds are also imported. However, if only the avocado fruit is made into paste, for example, it will discolor and rot easily, making it impossible to import only the pulp.
本発Ｆ！Ａは上記従来の問題点を解決する手段としてア
ボガドペーストを酸によってｐＨ４以下にするものであ
る。Original F! A is a method of reducing the pH of avocado paste to 4 or less using an acid as a means of solving the above-mentioned conventional problems.
本発明を以下に詳細に説明すれば、アボガドは皮、種子
を除いて果肉のみをミー＋サー等の磨砕機によって磨砕
してペーストにする。滑らかなペーストにするには更に
上記粗ペーストを裏ごししてもよい。このようにして得
られたアボガドペーストに酸を添加してｐｉ（ｔ−４以
下とする。本発明に用いられる酸は塩酸、酢酸、クエン
酸、アスコルビン酸等の食用酸、あるいはレモンの搾り
汁、リンゴ酢９食酢のような天然酸等である。ｐＨが２
以下になるとアボガド成分が加水分解等の変性を受ける
おそれがあるから望ましくはアボガドペーストのｐＨは
４以下２以上とする。The present invention will be described in detail below. The skin and seeds of an avocado are removed, and only the pulp is ground into a paste using a grinder such as a Me+Sa grinder. The coarse paste may be further pureed to obtain a smooth paste. Acid is added to the avocado paste obtained in this way to make pi (t-4 or less). The acid used in the present invention is a food acid such as hydrochloric acid, acetic acid, citric acid, ascorbic acid, or lemon juice. , apple cider vinegar 9 Natural acids such as table vinegar, etc. If the pH is 2.
If the pH is below, the avocado component may undergo denaturation such as hydrolysis, so preferably the pH of the avocado paste is 4 or less and 2 or more.
このようにして得られたアボガドペーストには更にワイ
ン、砂糖、食塩、防腐剤、食色素等の第三成分を添加し
てもよい。このような処方の一例を以下に示す。A third component such as wine, sugar, salt, preservative, food coloring, etc. may be added to the avocado paste thus obtained. An example of such a prescription is shown below.
＊
アボガドペースト ２００重量部
ワイン １００ Ｉ
砂糖 １００Ｉ
＊アボガドペーストはレモンの搾り汁を添加してｐＨ３
，５に調節したものを用いる。* Avocado paste 200 parts by weight Wine 100 I Sugar 100 I * Avocado paste was adjusted to pH 3 by adding lemon juice.
, 5 is used.
上記組成物は更に水で希釈して飲料にしたり漬物のベー
スにしたりする。The above composition can be further diluted with water to form a beverage or a base for pickles.
本発明は上記したようにアボガドペーストをｐＨ４以下
にするから変色や腐敗が防止され、長期の保存にも耐え
ることが出来る。し友がってアボガドの生産国でペース
ト化して日本に輸入することも出来、輸入の際の無駄が
大巾に省略出来る。As described above, in the present invention, since the avocado paste is made to have a pH of 4 or less, discoloration and spoilage are prevented, and it can withstand long-term storage. It is also possible to make avocado into a paste in a country where it is produced and then import it to Japan, which greatly reduces waste during import.
Claims (1)
を特徴とするアボガドペーストAvocado paste characterized by adding acid to avocado paste to make the pH 4 or less
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59254897A JPS61132152A (en) | 1984-11-30 | 1984-11-30 | Avocado paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59254897A JPS61132152A (en) | 1984-11-30 | 1984-11-30 | Avocado paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61132152A true JPS61132152A (en) | 1986-06-19 |
Family
ID=17271359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59254897A Pending JPS61132152A (en) | 1984-11-30 | 1984-11-30 | Avocado paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61132152A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7541056B2 (en) * | 2004-07-01 | 2009-06-02 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | High fiber and ready-to-serve, ambient stable fruit-based composition |
| JP2011004611A (en) * | 2009-06-23 | 2011-01-13 | Chube Univ | Method for treating edible cactus, edible cactus, and edible cactus-added food |
| JP2011239752A (en) * | 2010-05-21 | 2011-12-01 | Reiko Negishi | Mashed food |
| JP2016010367A (en) * | 2014-06-30 | 2016-01-21 | キユーピー株式会社 | Acidic emulsion-pasty seasoning |
| JP2016010363A (en) * | 2014-06-30 | 2016-01-21 | キユーピー株式会社 | Acidic emulsion-pasty seasoning |
| GR1009111B (en) * | 2014-09-22 | 2017-09-14 | Εμμανουηλ Γεωργιου Λερακης | Long-term preservable avocado pulp-based products and preparation method of same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5664772A (en) * | 1979-10-31 | 1981-06-02 | San Ei Chem Ind Ltd | Storage of food |
| JPS59216567A (en) * | 1983-05-24 | 1984-12-06 | Hanamaruki Kk | Food containing fruit and vinegar and its preparation |
-
1984
- 1984-11-30 JP JP59254897A patent/JPS61132152A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5664772A (en) * | 1979-10-31 | 1981-06-02 | San Ei Chem Ind Ltd | Storage of food |
| JPS59216567A (en) * | 1983-05-24 | 1984-12-06 | Hanamaruki Kk | Food containing fruit and vinegar and its preparation |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7541056B2 (en) * | 2004-07-01 | 2009-06-02 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | High fiber and ready-to-serve, ambient stable fruit-based composition |
| JP2011004611A (en) * | 2009-06-23 | 2011-01-13 | Chube Univ | Method for treating edible cactus, edible cactus, and edible cactus-added food |
| JP2011239752A (en) * | 2010-05-21 | 2011-12-01 | Reiko Negishi | Mashed food |
| JP2016010367A (en) * | 2014-06-30 | 2016-01-21 | キユーピー株式会社 | Acidic emulsion-pasty seasoning |
| JP2016010363A (en) * | 2014-06-30 | 2016-01-21 | キユーピー株式会社 | Acidic emulsion-pasty seasoning |
| GR1009111B (en) * | 2014-09-22 | 2017-09-14 | Εμμανουηλ Γεωργιου Λερακης | Long-term preservable avocado pulp-based products and preparation method of same |
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