JPS6192560A - Preparation of beefsteakplant vinegar - Google Patents

Abstract

PURPOSE:In the process for vinegar fermentation, green or red SHISO (perilla) plant (Perilla frutescens crispa) is added to extract active ingredients sufficiently whereby SHISO vinegar which can be served in daily diet. CONSTITUTION:Beefsteakplants are collected in June or July, separated into stems and leaves and only the leaves are washed with vinegar of 0.1-0.5wt% acetic acid content, then dried at room temperature for about 10hr so that the water content in leaves becomes 60-80wt%. The resultant leaves are added to the mash of vinegar fermentation in an amount of 0.5-15kg per 100l of the mash to effect vinegar fermentation. Thus, vinegar rich in anthocyanin pigments such as shisonin, perillartine, further perillaldehyde and carotenes.

Description

[Detailed Description of the Invention] Perilla is described in “Food and Dietary Medicine Benso J (685-688),
In the ``Famous Doctor's Record'', he is listed as Su. In addition, “Honzo Tsume”
So, his real name is Su. As described above, perilla has been shown to have various medicinal effects since ancient times. For example, cerebral anemia, cough medicine, crab or fish poisoning, loss of appetite, cuts, etc.
It is said to be effective against bleeding, leucorrhoea, etc.

However, in reality, the scope of use of perilla is extremely limited, and it is only used as an accessory in some dishes, and the cooking method is limited to simply eating it raw. It's just too much.

Therefore, various efforts have been made to make it easier to eat perilla, which has medicinal and dietary effects that are more effective than fluoride, regardless of the season.

For example, there are methods such as powdering and eating, freezing and eating, etc., but these methods are too complicated and are not suitable for daily diet. Based on this background, we have developed a method for brewing perilla vinegar that is simple and allows sufficient extraction of its active ingredients to be added to our daily diet.The details are below. I will explain.

The perilla collected from June to July is separated into leaves and stems.
Collect only the leaf parts, wash the shiso leaves thoroughly with vinegar having an acidity of about 0.1 to 0.5 W%, and dry them at room temperature for about 10 hours. In other words, the water content in shiso leaves is 60
Semi-dry until about 80% dry. The semi-dried perilla leaves thus prepared are added in an amount of 0.5 to 15 kg per 100 6 of vinegar mash, and acetic acid fermentation is performed to produce perilla vinegar.

Next, this will be explained by an example.

Example 1 As a raw material, vinegar moromi 1001, which had been denatured using seed vinegar to have an acidity of 2.0 W% and an alcohol of 3.5 W%, was added to 7.0 kg of semi-dried red perilla leaves, and subjected to a static fermentation method. After confirming that the acidity was 4.2 W%, 3.0 kg of semi-dried leaves of red perilla were added again and left to stand for at least 72 hours to fully ripen. Analysis of the finished vinegar revealed that the acidity was 4.1W% and the total extract was 1.
．． 5%, and the absorbance at OD660 nm was 0.450.

Example 2 As a raw material, vinegar mash 100β, which had been denatured using seed vinegar to have an acidity of 2.0 W% and an alcohol of 3.5 W%, was added to 1.0 kg of semi-dried green perilla leaves, and fermented by a static fermentation method. Perform acetic acid fermentation, confirm that the acidity has reached 4.2W%, add 3.0kg of semi-dried leaves of green perilla again, and add at least 7% of the acidity.
It was left to stand for more than 2 hours for sufficient after-ripening. Analysis of the finished vinegar reveals that the acidity is 4.1W% and the total extract is 1.5%.
, the absorbance at OD 660 nm was 0.285.

According to the present invention, by producing pink or green brewed vinegar in which the medicinal or edible components of red perilla or green perilla are naturally extracted and repurposed into brewed vinegar, ideal food effects can be added to the people's diet. I am convinced that it can provide medicinal effects.

Claims (1)

[Claims] Red perilla or green perilla is added during the brewing process of brewed vinegars such as grain vinegar, rice vinegar, and fruit vinegar, and the anthocyanin pigments shisonin and berylanin contained in red perilla leaves, as well as perilla aldehyde and carotene contained in green perilla leaves, are added. A vinegar brewing method characterized by producing brewed vinegar rich in .