JPS63222668A - Preparation of plum juice extract - Google Patents
Preparation of plum juice extractInfo
- Publication number
- JPS63222668A JPS63222668A JP62054225A JP5422587A JPS63222668A JP S63222668 A JPS63222668 A JP S63222668A JP 62054225 A JP62054225 A JP 62054225A JP 5422587 A JP5422587 A JP 5422587A JP S63222668 A JPS63222668 A JP S63222668A
- Authority
- JP
- Japan
- Prior art keywords
- rice vinegar
- plum
- pure rice
- leaves
- juice
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 24
- 239000000052 vinegar Substances 0.000 claims abstract description 34
- 235000021419 vinegar Nutrition 0.000 claims abstract description 34
- 241000209094 Oryza Species 0.000 claims abstract description 33
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 33
- 235000009566 rice Nutrition 0.000 claims abstract description 33
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000021018 plums Nutrition 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 235000004347 Perilla Nutrition 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 claims 1
- 238000005554 pickling Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 6
- 235000016374 Perilla frutescens var crispa Nutrition 0.000 abstract 3
- 235000015640 Perilla frutescens var frutescens Nutrition 0.000 abstract 3
- 230000032683 aging Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 241000229722 Perilla <angiosperm> Species 0.000 description 7
- 235000008935 nutritious Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 208000017169 kidney disease Diseases 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- TUBQDCKAWGHZPF-UHFFFAOYSA-N 1,3-benzothiazol-2-ylsulfanylmethyl thiocyanate Chemical compound C1=CC=C2SC(SCSC#N)=NC2=C1 TUBQDCKAWGHZPF-UHFFFAOYSA-N 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 241000270666 Testudines Species 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- -1 honey and rock sugar Chemical class 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、純米酢を用いた赤紫蘇梅漬から梅汁エキスを
製造する方法に関するものである。[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a method for producing plum juice extract from pickled red perilla plums using pure rice vinegar.
梅干し、梅漬の製造は一般に、水に一晩付けた梅に、２
０〜３０％の食塩を加えて漬け込み、塩もみした赤紫蘇
の葉を混合して漬け込んでいる。Generally, the production of pickled plums and pickled plums involves soaking plums in water overnight, then adding 2.
It is pickled with 0 to 30% salt, and mixed with red perilla leaves that have been rubbed with salt.
こめ食塩の量は梅にかびが発生するのを防止するためで
あり、多量の食塩を要する原因となるものである。従っ
て、この方法による梅干しや梅漬け多量の塩分を含むた
め塩辛いと共に、高血圧症患者、腎臓病患者には好まし
くなかった。そのなめ、出願人は先に特願昭６０−１８
８６１６号で、焼酎又は純米酢で洗浄した梅を純米酢に
漬け込む漬込工程と、洗浄した赤紫蘇の葉を純米酢およ
び自然塩でもんだ後もみ汁を捨てる一番もみ工程と、一
番もみ工程の赤紫蘇の葉にすりおろした青梅と自然塩と
天然糖分とを加えてもむ二番もみ工程と、二番もみ工程
物を前記潰込工程物に加え混合して密封する工程とから
なることを特徴とする減塩梅漬の製造法を出願した。こ
の製造法は自然塩を１〜７％の範囲内で添化したもので
、梅に含まれる塩分はさらに局程度となり、純米酢と自
然塩との複合作用により、２０〜３０％の食塩を加えた
梅漬と同様にかびが発生せず長期保存がきくと共に味が
まろやかでしかも発色がよく、高血圧症患者、腎臓病患
者にも好ましい梅漬の製造法であった。The amount of rice salt is to prevent mold from forming on the plums, which is the reason why a large amount of salt is required. Therefore, pickled plums and pickled plums made using this method contain a large amount of salt, making them salty and undesirable for patients with hypertension or kidney disease. For this reason, the applicant first filed a patent application in 1986-18.
In No. 8616, there is a pickling process in which plums washed with shochu or pure rice vinegar are soaked in pure rice vinegar, and an Ichiban mashing process in which washed red shiso leaves are rubbed with pure rice vinegar and natural salt and the juice is discarded. A second massaging step in which grated green plums, natural salt, and natural sugar are added to the red perilla leaves from the first massaging process, and the second massaging process is added to the crushed product, mixed, and sealed. An application has been filed for a method for producing low-salt plum pickles, which is characterized by the following steps. In this manufacturing method, natural salt is added within the range of 1 to 7%, and the salt content in plums is further reduced to a local level. Like the ume-zuke with the addition of the ume-zuke, it does not grow mold, can be stored for a long time, has a mellow taste, and has a good color development, and is a method for producing ume-zuke that is also preferred by patients with hypertension and kidney disease.
しかし、前記製造法による減塩梅漬け汁と共に梅も食す
るもので、汁に梅の栄養価のある成分が全部抽出されて
いないので汁のみを使用する場合には不適当である。ま
た、減塩梅漬ではあるが塩分はなるべくない方が好まし
い。However, since plums are also eaten together with the reduced-salt pickled plum juice produced by the above-mentioned production method, all of the nutritious components of plums are not extracted from the juice, so it is inappropriate to use only the juice. Also, although it is a low-salt ume pickle, it is preferable to have as little salt as possible.
本発明は上述した事情に鑑みてなされたもので、赤紫蘇
の葉のあくを抜く一番もみには少量の自然塩を使用する
が、もみ汁を捨て去るのではとＡ、ど塩分が残らず、さ
らに使用する梅の果肉に割れ目を作って梅のエキスが全
部汁に含まれるよう構成した構汁エキスの製造法を提供
するものである。The present invention was made in view of the above-mentioned circumstances.A small amount of natural salt is used in the first massaging process to remove the scum from the red perilla leaves. Furthermore, the present invention provides a method for producing a juice extract in which the plum pulp used is made with cracks so that all the plum extract is contained in the juice.
そのため、本発明の梅汁エキスの製造法は、純米酢で洗
浄し、一つ一つの果肉に割れ目を作った梅を純米酢に所
定の割合で漬け込んだ容器に、洗浄して水切りした所定
量の赤紫蘇の葉に純米酢と自然塩を加えて一番もみし、
この一番もみで出た汁を捨て去ってあく抜きした後、残
った赤紫蘇の葉に純米酢及びすりおろした青梅を加えて
二番もみしてできた混合物を所定量の天然糖分と共に加
え、密封して熟成させ、汁のみを分離する。Therefore, the method for producing plum juice extract of the present invention is to wash plums with pure rice vinegar and make cracks in the flesh of each plum, which are soaked in pure rice vinegar at a predetermined ratio in a container, then rinsed and drained. Add pure rice vinegar and natural salt to the specified amount of red perilla leaves and rub it first.
After discarding the juice produced during this first massaging process and draining it, add pure rice vinegar and grated green plums to the remaining red shiso leaves, and add the mixture made from the second massaging process along with a predetermined amount of natural sugar. , sealed and aged, and only the juice is separated.
梅の一つ一つを木ハンマー等で叩いて果肉に割れ目を入
れるので、梅の栄養価のある成分が全部漬け込んだ米酢
に抽出されろ。二番もみの折りにすりおろした青梅を加
えるので発色がよい。Each plum is pounded with a wooden hammer to create cracks in the pulp, allowing all of the nutritious components of the plum to be extracted into the rice vinegar. Grated green plums are added to the second fold of the rice to give it a good color.
梅５ｋｇを純米酢で洗浄した後、この梅をガーゼで包ん
だ本ハンマーで叩いて一つ一つの果肉に割れ目を入れる
。この梅をカメ、ガラス器等の容器に入れて７．２１（
４升）の純米酢を注ぎ入れ密封する。一方、洗浄した赤
紫蘇から葉３ｋｇを摘み取り、これをすり鉢に入れ、自
然塩１５０ｇと少々の純米酢を加えてもむと黒ずんだ汁
がでるのでこの汁を捨ててあく抜きする。これを一番も
みと称する。次に、一番もみした赤紫蘇に純米酢を少量
加え、２０ケのすりおろした青梅を加えてもよくもみ、
はちみつ、氷砂糖等の天然糖分と共に容器に加えてよく
混きし密封する。半年以上熟成させ、梅の成分が汁に抽
出されると汁のみを分離する。前記天然頭部の量は好み
により増減する。After washing 5 kg of plums with pure rice vinegar, the plums are beaten with a hammer wrapped in gauze to create cracks in the flesh of each plum. Put this plum in a container such as a turtle or glassware and put it on 7.21 (
Pour in 4 liters of pure rice vinegar and seal. Meanwhile, pick 3 kg of leaves from the washed red perilla, put them in a mortar, and add 150 g of natural salt and a little pure rice vinegar. This is called first fir. Next, add a small amount of pure rice vinegar to the red shiso that has been rubbed the most, add 20 pieces of grated green plums, and mix well.
Add to a container along with natural sugars such as honey and rock sugar, mix well, and seal. The plums are aged for more than half a year, and once the plum components have been extracted into the juice, only the juice is separated. The amount of the natural head can be increased or decreased depending on preference.
この梅汁エキスは赤色で発色がよく、ソーダ水や水で割
り氷を加えて飲んだところ味がまろやかでさっばりした
味である。また、煮物やたきこみ御飯に加えても味よく
食された。さらに、ゼリーやアイスクリームに加えても
酸味と甘味が調和して美味である。常々食する食物には
多少のカルシウムが含んでいるが食べても吸収しない。This plum juice extract has a good red color, and when drunk with soda water or water and cracked ice, it has a mellow and refreshing taste. It also tasted good when added to stews and cooked rice. Furthermore, it is delicious when added to jelly and ice cream, with a harmonious combination of sourness and sweetness. The foods we regularly eat contain some calcium, but it is not absorbed even if we eat it.
しかし梅エキスを少量飲むだけで中和し吸収する。However, just drinking a small amount of plum extract neutralizes and absorbs it.
純米酢とは別名天然米酢と称し、１００％米酢のことで
ある。品質表示としてはしては「米、こうし、水」であ
り、アルコールを原料としたアルコール酢、氷酢酸から
作った合成酢、アルコール酸中に一部米酢が入った米酢
とは全（異なるもので、前記アルコール酸、合成酢、米
酢等には有機酸、アミノ酸をほとんど含有しないが本発
明に使用する純米酢にはそれらが多量に含まれており、
従来知られている梅の栄養価のある成分と純米酢の成分
の複合作用により健康の増進、体質改善に役立つ。Junmai vinegar, also known as natural rice vinegar, is 100% rice vinegar. The quality label is ``rice, malt, and water,'' and alcoholic vinegar made from alcohol, synthetic vinegar made from glacial acetic acid, and rice vinegar that contains some rice vinegar in alcoholic acid are completely different from each other. (They are different; the alcoholic acid, synthetic vinegar, rice vinegar, etc. contain almost no organic acids or amino acids, but the pure rice vinegar used in the present invention contains large amounts of them.
The combined action of the conventionally known nutritious ingredients of plums and ingredients of pure rice vinegar helps promote health and improve your constitution.
また、一番もみに使用し、掻かに梅汁中に含まれろ自然
塩には無機質であるミネラル、カルシウム、マグネシウ
ム、カリウム、ヨード、ニガリ。In addition, the natural salt used in the first massaging process and contained in crab plum juice contains inorganic minerals such as calcium, magnesium, potassium, iodine, and bittern.
マンガン、クローム等がバランス良＜含まれている。Contains a good balance of manganese, chromium, etc.
さらに、赤紫蘇は野菜で第−位の栄養価を有し、防腐作
用の外にヒリミンＣ，Ａ、Ｂ２．カルシウ゛ム。Furthermore, red perilla has the highest nutritional value among vegetables, and in addition to its antiseptic properties, it contains hirimin C, A, and B2. Calcium.
鉄分、ミネラル等を多く含んでいる。Contains a lot of iron and minerals.
以上詳細に説明した本発明によると、一番もみに少量の
自然塩を使用するが、これはあく抜きしてほとんど捨て
るので、高血圧症や腎臓病に有害な塩分がほとんど含ま
れず、使用する梅は一つ一つに割れ目を入れて漬け込む
ので、梅の栄養価のある成分がほとんど全部汁に含まれ
、またこの梅汁エキスは液体であるので料理や菓子に加
えたり飲料に使用するのに適し、健康の増進、体質改善
に役立つ。According to the present invention, which has been explained in detail above, a small amount of natural salt is used in the first massaging process, but since most of this is drained and thrown away, it contains almost no salt that is harmful to hypertension and kidney disease. Since the plums are pickled by making a crack in each one, almost all of the nutritious components of the plums are contained in the juice, and since this plum juice extract is liquid, it can be added to dishes and sweets, or used in drinks. Suitable for promoting health and improving constitution.
Claims (1)
純米酢に所定の割合で漬け込んだ容器に、洗浄して水切
りした所定量の赤紫蘇の葉に純米酢と自然塩を加えて一
番もみし、この一番もみで出た汁を捨て去ってあく抜き
した後、残った赤紫蘇の葉に純米酢及びすりおろした青
梅を加えて二番もみしてできた混合物を所定量の天然糖
分と共に加え、密封して熟成させ、汁のみを分離したこ
とを特徴とする梅汁エキスの製造法。Plums that have been washed with pure rice vinegar and have cracks in each pulp are soaked in pure rice vinegar at a specified ratio, and then a certain amount of red perilla leaves that have been washed and drained are mixed with pure rice vinegar and natural ingredients. After adding salt and massaging for the first time, discarding the juice produced from this first massaging to remove the bitterness, add pure rice vinegar and grated green plums to the remaining red shiso leaves and massaging for a second time. A method for producing plum juice extract, which is characterized in that a mixture is added together with a predetermined amount of natural sugar, the mixture is sealed and aged, and only the juice is separated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62054225A JPS63222668A (en) | 1987-03-11 | 1987-03-11 | Preparation of plum juice extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62054225A JPS63222668A (en) | 1987-03-11 | 1987-03-11 | Preparation of plum juice extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63222668A true JPS63222668A (en) | 1988-09-16 |
Family
ID=12964598
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62054225A Pending JPS63222668A (en) | 1987-03-11 | 1987-03-11 | Preparation of plum juice extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63222668A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0343067A (en) * | 1989-07-10 | 1991-02-25 | Setsuko Ozawa | Production of beefsteak plant juice |
| EP2116138A4 (en) * | 2008-01-23 | 2010-01-27 | Mishima Foods Co Ltd | Method of preparing perilla frutescens var. crispa f. purpurea syrup |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52120159A (en) * | 1976-03-31 | 1977-10-08 | Matsue Kataoka | Method of pickling plum in sweet |
| JPS5768753A (en) * | 1980-10-16 | 1982-04-27 | Nakano Vinegar Co Ltd | Production of pickled "ume" (japanese apricot) of low salt concentration |
| JPS5951737A (en) * | 1982-09-17 | 1984-03-26 | Hisako Takeuchi | Preparation of salt-free pickled plum incorporated with leaf of red beefsteak plant |
-
1987
- 1987-03-11 JP JP62054225A patent/JPS63222668A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52120159A (en) * | 1976-03-31 | 1977-10-08 | Matsue Kataoka | Method of pickling plum in sweet |
| JPS5768753A (en) * | 1980-10-16 | 1982-04-27 | Nakano Vinegar Co Ltd | Production of pickled "ume" (japanese apricot) of low salt concentration |
| JPS5951737A (en) * | 1982-09-17 | 1984-03-26 | Hisako Takeuchi | Preparation of salt-free pickled plum incorporated with leaf of red beefsteak plant |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0343067A (en) * | 1989-07-10 | 1991-02-25 | Setsuko Ozawa | Production of beefsteak plant juice |
| JPH0515423B2 (en) * | 1989-07-10 | 1993-03-01 | Setsuko Ozawa | |
| EP2116138A4 (en) * | 2008-01-23 | 2010-01-27 | Mishima Foods Co Ltd | Method of preparing perilla frutescens var. crispa f. purpurea syrup |
| US8304007B2 (en) | 2008-01-23 | 2012-11-06 | Mishima Foods Co., Ltd. | Method for preparing syrup from red shiso |
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