JP2007044007A - Method for producing persimmon vinegar juice - Google Patents
Method for producing persimmon vinegar juice Download PDFInfo
- Publication number
- JP2007044007A JP2007044007A JP2005234185A JP2005234185A JP2007044007A JP 2007044007 A JP2007044007 A JP 2007044007A JP 2005234185 A JP2005234185 A JP 2005234185A JP 2005234185 A JP2005234185 A JP 2005234185A JP 2007044007 A JP2007044007 A JP 2007044007A
- Authority
- JP
- Japan
- Prior art keywords
- vinegar
- juice
- persimmon vinegar
- persimmon
- honey
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
柿酢の強い臭いを緩和するため、はちみつ、レモン汁を加え、4〜7日後にろ過を行い
味を均一にする。さらに、この柿酢のあと味を良くするため、山椒の実と葉の汁を加える。
4〜7日後、酢の働きにより沈殿物が生じる。この沈殿物をろ過することにより、柿酢ジ
ュースとなる。
In order to alleviate the strong smell of vinegar, add honey and lemon juice and filter after 4-7 days to make the taste uniform. In addition, in order to improve the aftertaste of this vinegar, add the fruit of yam and leaf juice.
After 4 to 7 days, a precipitate is formed by the action of vinegar. By filtering this precipitate, it becomes vinegar juice.
10月下旬に完熟した柿(品種:平核無、富有)を収穫し、保存瓶に完熟柿1kgを入
れ、「サッカロミセス セルビッシェ」という酵母を2.5g加え密閉する。空気が遮断
されるため、約20日間でエチルアルコールができる。ふたを開けて、次に温度が24度
前後の状態で約4カ月間、酢酸発酵させて、柿酢をつくる。この柿酢15〜25ccに天
然水100cc、はちみつ10〜20gを入れて、0〜10度の温度内で4〜7日間放置
することで沈殿物が生じる。これをろ過することにより、柿酢ジュースが得られる。
Harvest ripe persimmon (variety: plain nuclear, rich) in late October, put 1 kg of ripe persimmon in a storage bottle, add 2.5 g of yeast called “Saccharomyces cerviche” and seal. Since the air is shut off, ethyl alcohol is produced in about 20 days. Open the lid and then ferment with acetic acid for about 4 months at a temperature of around 24 degrees to make straw vinegar. Put 100 cc of natural water and 10-20 g of honey in 15-25 cc of this vinegar and leave it for 4-7 days at a temperature of 0-10 ° C. to produce a precipitate. By filtering this, persimmon vinegar juice is obtained.
柿酢を使用するために、酢の臭いが強く飲みにくい。また、天然水、はちみつを使用す
るため、味も不均一になる。
Because of using vinegar, the smell of vinegar is strong and difficult to drink. In addition, since natural water and honey are used, the taste becomes uneven.
強い酢の臭いを緩和するために、レモン汁を使用することと、味の不均一をなくすため
に、山椒の実と葉の汁を用いて、温度が0〜10度内で4〜7日間放置すると、沈殿物が
生じるがろ過することにより、柿酢特有の色を残した良好な酸味とあと味を兼ね備えた柿
酢ジュースができる。
In order to alleviate the smell of strong vinegar, use lemon juice and eliminate the unevenness of taste, using yam and leaf juice, temperature within 0-10 degrees for 4-7 days If left undisturbed, a precipitate is formed, but by filtration, a vinegar juice having a good acidity and aftertaste that leaves a color peculiar to vinegar is obtained.
レモン汁を使用することで、柿酢特有の強い臭いが緩和され、また、山椒の実と葉の汁を加えることで、柿酢特有の色を残して、良好な酸味とあと味を備えた柿酢ジースが完成した。 By using lemon juice, the strong smell peculiar to persimmon vinegar is alleviated, and by adding the fruit juice and leaf juice of yam, it has a good acidity and aftertaste, leaving the color peculiar to persimmon vinegar The vinegar vinegar was completed.
柿酢(品種:平核無、富有)15〜25ccに、天然水100cc、はちみつ10〜2
0g、レモン汁5cc、山椒の実と葉の汁30〜40ccを加えて、温度が0〜10度内
で4〜7日間放置すると沈殿物が生じるので、ろ過することにより柿酢ジュースが得られ
る。
Persimmon vinegar (variety: plain core, rich) 15-25 cc, natural water 100 cc, honey 10-2
0g, 5 cc of lemon juice, 30-40 cc of yam seeds and leaf juice, and left to stand for 4-7 days at a temperature of 0-10 ° C. Precipitation occurs. .
Claims (1)
ちみつ10〜20g、山椒の実と葉の汁30〜40cc、レモン汁5ccを混合して作る
ことを特徴とする柿酢ジュースの製造方法。
It is made by mixing 15 to 25 cc of vinegar vinegar produced from persimmon (variety: plain core, rich) with 100 cc of natural water, 10 to 20 g of honey, 30 to 40 cc of yam and leaf juice, and 5 cc of lemon juice. A method for producing vinegar juice.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005234185A JP2007044007A (en) | 2005-08-12 | 2005-08-12 | Method for producing persimmon vinegar juice |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005234185A JP2007044007A (en) | 2005-08-12 | 2005-08-12 | Method for producing persimmon vinegar juice |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2007044007A true JP2007044007A (en) | 2007-02-22 |
Family
ID=37847410
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2005234185A Pending JP2007044007A (en) | 2005-08-12 | 2005-08-12 | Method for producing persimmon vinegar juice |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2007044007A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20130302453A1 (en) * | 2008-03-31 | 2013-11-14 | Altan Co., Ltd. | "Method for Disinfection or Infection Control Against a Non-Enveloped Virus" |
CN105462801A (en) * | 2015-12-28 | 2016-04-06 | 云南省农业科学院热带亚热带经济作物研究所 | Preparation method of natural lemon liquid fermented fruit vinegar |
JP2017035003A (en) * | 2015-08-06 | 2017-02-16 | ポッカサッポロフード&ビバレッジ株式会社 | Acetic acid-containing beverage |
CN108753561A (en) * | 2018-06-19 | 2018-11-06 | 石家庄绵蔓醋文化实业有限公司 | A kind of Gu method lavipeditum vinegar |
-
2005
- 2005-08-12 JP JP2005234185A patent/JP2007044007A/en active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20130302453A1 (en) * | 2008-03-31 | 2013-11-14 | Altan Co., Ltd. | "Method for Disinfection or Infection Control Against a Non-Enveloped Virus" |
US9445605B2 (en) * | 2008-03-31 | 2016-09-20 | Hiroshima University | Method for disinfection or infection control against a non-enveloped virus |
JP2017035003A (en) * | 2015-08-06 | 2017-02-16 | ポッカサッポロフード&ビバレッジ株式会社 | Acetic acid-containing beverage |
CN105462801A (en) * | 2015-12-28 | 2016-04-06 | 云南省农业科学院热带亚热带经济作物研究所 | Preparation method of natural lemon liquid fermented fruit vinegar |
CN108753561A (en) * | 2018-06-19 | 2018-11-06 | 石家庄绵蔓醋文化实业有限公司 | A kind of Gu method lavipeditum vinegar |
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