JPS6248334A - Production of pickled plum having low salt content - Google Patents

Abstract

PURPOSE:To produce pickled plum having low salt content, sufficiently developed color and excellent taste, by washing a plum fruit with SHOCHU (low- class distilled spirits) or pure rice vinegar and pickling the plum fruit together with a specially treated leaf of red beefsteak plant in pure rice vinegar. CONSTITUTION:A plum fruit washed with water to remove dust, etc., is washed with SHOCHU or pure rice vinegar and immersed in pure rice vinegar. Separately, a leaf of red beefsteak plant is cleaned to remove dust, etc., dried in air and rubbed in the presence of pure rice vinegar and natural salt. After removing the juice exuded by the rubbing process and removing the harsh taste from the leaf, the leaf is rubbed again in the presence of ground unripe plum fruit, 1-7% natural salt and about 3% natural sugar (e.g. crystal sugar). The treated leaf of red beefsteak plant is added to the above immersion of plum fruit and let stand for about 1 month in sealed state.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing low-salt ume pickles that have a low salt content.

<Conventional technology> Generally, umeboshi and umezuke are produced by soaking them in water overnight and placing them in the sea for 20 minutes.
It is pickled with ~30% salt and mixed with red perilla leaves that have been rubbed with salt. This salt cover is to prevent mold from forming on the plums, which is the reason why a large amount of salt is required. Therefore, this method of picking pickled plums or pickled plums contains a large amount of salt, making them salty and making it difficult for patients with hypertension.

Not suitable for kidney disease patients. For this reason, various types of umeboshi and umezuke with reduced salt have been produced. Conventionally, low-salt umeboshi and umezuke are produced by soaking ume in alcohol, synthetic vinegar, rice vinegar, etc. to sterilize them, and then adding a small amount of refined table salt.

<Problems to be solved by the invention> However, synthetic vinegar, rice vinegar, purified salt, etc. were used (
Fσboshi and Kaibake have poor color development and poor taste.
To cover these, other seasonings such as coloring agents and chemical seasonings are added. Therefore, when using the conventional method, while the salt content is low, the addition of other additives (Achi, Umebeki Koku) loses its flavor, and the additives pose a problem to health.

The present invention was made to solve the above-mentioned problems, and provides a method for producing pickled plums and pickled plums that have sufficient color development and good taste without adding any additives.

Means for Solving Problems〉 The method for producing umezuke according to the present invention includes a pickling process, an Ichiban mashing process,
It consists of a second kneading process and a mixing/sealing process.

The pickling process is an operation in which plums that have been washed with shochu or pure rice vinegar are soaked in pure rice vinegar. In this case, the plums are washed with water in advance to remove dust and the like, and after drying, the above-mentioned washing is performed. Cleaning is done with shochu or pure rice vinegar, and other alcohols or synthetic vinegars are not used. This cleaning is done by rolling the plums in shochu or pure rice vinegar, which sterilizes them. After cleaning, place it in a container such as a turtle, fill it with pure rice vinegar, seal it, and leave it there until you get the red shiso.

The first rubbing process is an operation in which washed red perilla leaves are rubbed in pure rice vinegar and natural salt. In this case, wash the red shiso in advance to remove dust and air dry the leaves. and,
Place in a mortar and mix with natural salt and pure rice vinegar. In this case, add just enough pure rice vinegar to compensate for the lack of moisture, and it is meaningful to rub the red shiso with natural salt as the main ingredient. After the red perilla leaves have been rubbed, squeeze them and discard the juice that comes out. As a result, the leaves of red perilla are removed.

The second massaging step following this first massaging step is an operation in which grated green plums and natural salt are added to the red shiso leaves that have undergone the first massaging step, and then the leaves are kneaded again. This second kneading step is an operation whose main purpose is seasoning, and the addition amount ξ is adjusted as appropriate. That is, in addition to grated green plums and natural salt, a small amount of pure rice vinegar may be mixed, and the natural salt is selected according to preference within the range of 1 to 7% based on the plums. Even when 7% natural salt is added, the salt content of plums is 3.5%, which is a low salt content. Furthermore, natural sugar is added as a hidden flavor to provide a taste that is pleasing to the palate. Honey, rock sugar, etc. are used as natural sugar ingredients, and these should be added in an amount of about 3% to the plums. In the above manner, the rubbed red perilla leaves are mixed with the exuded rice juice.
Subjected to a sealing process. The mixing and sealing step (B) is an operation in which red perilla leaves and miso soup are put into the container used in the pickling step, mixed well in the container, and then sealed. The sealing is continued for about one month, during which time the color develops and the taste stabilizes, making it possible to eat.

Effect> In the present invention as described above, pure rice vinegar and natural salt are the main ingredients, and all other additives are also so-called natural foods.

Junmai vinegar is 100% rice vinegar (natural rice vinegar) that contains the essential amino acids lysine, phenylalanine, alanine, methionine, valine, leucine, arginine, and chrysine, as well as other natural amino acids. Contains in.

In contrast, conventionally used synthetic vinegars made from alcohol-based alcoholic acid and glacial acetic acid diluted with water and added with chemical seasonings do not contain any of these amino acids and are inferior in nutritional content. It is something. By using pure rice vinegar, the sea is sterilized and the salt content is less than half, and both plums and pure rice vinegar, which have similar acid content, can be made delicious at the same time. Therefore, in the present invention. can be used for cooking not only plums but also the liquid in which plums are pickled.

In addition to sodium chloride, natural salt contains calcium, potassium,
It contains about 10 to 15% of various minerals such as magnesium, manganese, iron, and their chlorides, and has a different composition from purified salt from which most minerals have been removed. These minerals include organic acids such as citric acid from plums, various amino acids from pure rice vinegar, and vitamin C, calcium, and iron from red va.

It has a synergistic effect with minerals such as phosphorus and natural sugar, and not only improves the color of plums and prevents them from fading, but also produces pickled plums with a mellow taste and almost no sourness. Therefore, it is possible to eat plums, red perilla, and liquid together.

<Example> After washing 5 kg of f# with pure rice vinegar, it was placed in 1 liter of pure rice vinegar and sealed in a container. On the other hand, pick 1 kg of washed red perilla leaves, rub them in 200 g of natural salt and an appropriate amount of pure rice vinegar, squeeze out the red perilla leaves, discard the juice, and grate the red perilla leaves. The meat of 10 plums was added to a mixture of a small amount of pure rice vinegar and 1 to 7% natural salt relative to the plums. In this case, 3% honey was added to the plums, and the plums were mixed well. Thereafter, all of these were put into the container in which the plums had been pickled, and the top and bottom were thoroughly mixed and sealed. One month later, the plums taken out had good color development and a mellow taste. In addition, when honey was added to the resulting juice, the taste was mellow.

Furthermore, the plums were good as vinegared dishes or seasoned dishes by adding a small amount of salt and soybean oil, and the plum meat was good as a substitute for jam, ketchup, or sauce when pureed.

<Effects of the Invention> As described above, according to the present invention, since pure rice vinegar is used, the amount of salt can be reduced to less than half, and since natural salt is used, it is good for health. The interaction with natural salt has the effect of producing plum pickles with a mellow taste and good color development.

Claims (1)

[Claims] There is a pickling process in which plums washed with shochu or pure rice vinegar are pickled in pure rice vinegar, an Ichiban mashing process in which the washed red perilla leaves are rubbed with pure rice vinegar and natural salt and the juice is discarded, and an Ichiban mashing process. A second massaging step in which grated green plums, natural salt, and natural sugar are added to red perilla leaves, and a step of adding the second massaging product to the pickling product, mixing, and sealing. A method for producing low-salt plum pickles characterized by: