JPH09275894A - Production of salt-reduced pickled ume and ume vinegar - Google Patents
Production of salt-reduced pickled ume and ume vinegarInfo
- Publication number
- JPH09275894A JPH09275894A JP9086996A JP9086996A JPH09275894A JP H09275894 A JPH09275894 A JP H09275894A JP 9086996 A JP9086996 A JP 9086996A JP 9086996 A JP9086996 A JP 9086996A JP H09275894 A JPH09275894 A JP H09275894A
- Authority
- JP
- Japan
- Prior art keywords
- ume
- salt
- pickled
- fruit
- citrate
- 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
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、減塩された梅干し
および梅酢の製造方法に関する。さらに詳しくは、完熟
梅果を好ましくは強酸性水にて滅菌、洗浄後、アルコー
ル、ハチミツおよびマルチミネラルバランスクエン酸塩
よりなる混合液中にて、重石を載せて漬け込んだ後、所
定期間後に梅果を回収することことを特徴とする、減塩
された梅干しの製造方法、および該方法にて副生する梅
酢の製造方法、並びにこれら方法によって得られた梅干
しおよび梅酢に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing dried plum and vinegar with reduced salt. More specifically, the ripe plum fruits are preferably sterilized with strongly acidic water, washed, and then placed in a mixed solution of alcohol, honey and multi-mineral balance citrate on which weights are placed, and after a predetermined period, plums The present invention relates to a method for producing a salt-reduced umeboshi, a method for producing ume vinegar by-produced by the method, and a umeboshi and ume vinegar obtained by these methods, which comprises collecting fruits.
【0002】[0002]
【従来の技術および発明が解決しようとする課題】従来
より梅干しは、完熟梅果を焼酎等のアルコール中にて重
石を載せて漬け込んだ後、梅果を回収することによって
製造されている。その際、塩味料としては食塩(NaC
l)が一般的に用いられている。しかしながら、かかる
従来法では、漬け込み終了後の漬け込み液(浸出液;す
なわち梅酢)の上層部に梅カビが発生するのが通例であ
り、このため、得られた梅酢には梅カビの臭いと味が混
入し、副生品として得られた梅酢を商品として販売する
ことはできず、一部が漬物用に使用される以外は有効利
用されることなく廃棄されるのが実情であった。2. Description of the Related Art Umeboshi has heretofore been manufactured by picking up ripe plum fruits in alcohol such as shochu by placing weight on them and then picking them. At that time, salt (NaC
l) is commonly used. However, in such a conventional method, it is usual that plum mold is generated in the upper layer of the pickling solution (leaching solution; that is, ume vinegar) after completion of the pickling, and thus the ume vinegar thus obtained has the odor and taste of plum mold. The ume vinegar mixed with and obtained as a by-product cannot be sold as a product, and it is the situation that it is discarded without being effectively used except for partly being used for pickles.
【0003】さらに、梅果の消毒は他の農産物と同様、
農薬散布によって行われていたため(梅果の場合、梅果
が完熟するまで親木を前後約6回にわたって農薬散布が
行われる)、最終産物の梅干しの梅果に残留する農薬の
有無が問題視されていた。また、上記のように従来の梅
干しは塩味料として食塩(NaCl)が使用されてきた
が、塩分(食塩)の過剰摂取が国民の健康管理その他で
取り沙汰され、循環器系等の種々の成人病疾患の誘発原
因であることもわかってきた昨今、梅干しをはじめとす
る古来日本の伝統食に減塩を施すこともまた切に要望さ
れている。そのため、減塩を目的として通常の梅干しの
食塩含量である約20重量%を約10重量%に食塩含量
を低減させた減塩食品も開発されてきているが、この場
合、食塩の含量を減らすことによってカビの多発が問題
となっており、この問題を回避するために種々の工夫が
なされているとはいうものの、問題解決にはいたってい
ないのが現状である。Furthermore, the disinfection of plum fruits is similar to other agricultural products.
Since pesticides were applied (in the case of ume fruits, pesticides are sprayed about 6 times before and after the parent tree until the ume fruits are fully ripe), the presence or absence of pesticides remaining in the ume fruits of the final product, umeboshi, is a problem It had been. Further, as described above, salt (NaCl) has been used as a salting agent in conventional umeboshi, but excessive intake of salt (salt) has been taken into account by national health management and other reasons, and various adult diseases such as cardiovascular system have been reported. Now that it has become clear that it is a cause of disease, it has also been urgently desired to reduce the salt content of traditional Japanese foods such as umeboshi. Therefore, for the purpose of reducing salt, a salt-reduced food having a salt content reduced from about 20% by weight, which is the salt content of normal umeboshi, to about 10% by weight has been developed, but in this case, the salt content is reduced. As a result, the occurrence of mold has become a problem, and although various measures have been taken to avoid this problem, the current situation is that the problem has not been solved.
【0004】[0004]
【課題を解決するための手段】かかる状況下、本発明者
は、漬け込み液に梅カビを発生させることなく梅酢を副
生品として有効利用でき、農薬散布による汚染の心配も
なく、しかも減塩された梅干しの製造を開発すべく鋭意
研究した結果、従来の食塩(NaCl)の代わりにマル
チミネラルバランスクエン酸塩を用いるとともに、漬け
込み液にハチミツを添加することによってカビの発生を
防ぐとともに減塩効果を奏することができ、さらに農薬
を散布する代わりに強酸性水で梅果を処理して滅菌する
ことにより農薬汚染の問題を回避できることを見いだ
し、本発明を完成するに至った。すなわち、本発明は、
完熟梅果を、アルコール、ハチミツおよびマルチミネラ
ルバランスクエン酸塩よりなる混合液中にて、重石を載
せて漬け込んだ後、所定期間後に梅果を回収することこ
とを特徴とする、減塩された梅干しの製造方法、および
該方法にて副生する梅酢の製造方法、並びにこれら方法
によって得られた梅干しおよび梅酢に関する。Under the circumstances, the present inventor can effectively use ume vinegar as a by-product without causing plum mold in the pickling liquid, and there is no fear of contamination by pesticide spraying, and salt reduction. As a result of diligent research to develop the production of dried umeboshi, multi-mineral balance citrate was used instead of conventional salt (NaCl), and honey was added to the pickling solution to prevent mold and to reduce salt. The inventors have found that the effect can be achieved, and that the problem of pesticide contamination can be avoided by treating the ume fruits with strongly acidic water instead of spraying the pesticide and sterilizing them, and completed the present invention. That is, the present invention
A salt-reduced, characterized in that the ripe plum fruits are pickled in a mixed liquid consisting of alcohol, honey and a multi-mineral balance citrate by placing weights on them and pickling the fruits after a predetermined period. The present invention relates to a method for producing umeboshi, a method for producing ume vinegar by-produced by the method, and umeboshi and ume vinegar obtained by these methods.
【0005】以下、本発明をさらに詳しく説明する。本
発明の製造方法を行うに際しては、常法により、まず梅
果を採取し、これを滅菌するため従来の農薬の代わりに
強酸性水を用いる。ここで、「強酸性水」とは、水を2
00V程度の高電圧下で電気分解したときに得られる酸
化還元電位が約+800mV〜約+1000mVの酸化
イオン水をいう。強酸性水は滅菌作用に優れ、通常の農
薬を使用しなくとも細菌、ウイルス等の病原体を駆逐す
ることができる。梅果を強酸性水で滅菌処理するには、
梅果を通常の水洗と同様に強酸性水で洗浄すればよい。
さらに、採取後の梅果を強酸性水処理するのみでなく、
採取前、梅木に果実がなっている間にも、梅花の開花
後、1週間を経てから強酸性水を噴霧、消毒し、その
後、各4週毎にこの滅菌作業を計6回程度行うこともで
きる。Hereinafter, the present invention will be described in more detail. When carrying out the production method of the present invention, a ume fruit is first collected by a conventional method, and strongly acidic water is used instead of the conventional pesticide to sterilize the ume fruit. Here, "strongly acidic water" means water equal to 2
It refers to oxidized ion water having a redox potential of about +800 mV to about +1000 mV obtained when electrolyzed under a high voltage of about 00V. Strongly acidic water has an excellent sterilizing action, and can eliminate pathogens such as bacteria and viruses without using ordinary pesticides. To sterilize plum fruits with strongly acidic water,
Plums and fruits may be washed with strongly acidic water as in ordinary washing.
In addition to treating the pickled plums with strongly acidic water,
Before collection, even after the fruits of the plum trees are blossoming, one week after the blossoming of the plum blossoms, spray strong acid water to disinfect them, and then perform this sterilization work approximately every four weeks for a total of about six times. You can also
【0006】次工程として、梅果を常法に従って漬け込
むのであるが、その際、漬け込み液にハチミツおよびマ
ルチミネラルバランスクエン酸塩を添加する。ハチミツ
を添加することにより、その防腐防カビ作用によって従
来の製法において梅干し浸出液中に認められていたカビ
の発生を防ぐことができるとともに、その甘味によって
梅干しの旨味自体も向上するものである。ハチミツの種
類は特に限定されることなく使用でき、通常の市販のも
のであってよい。ハチミツの添加量は、梅果に対して3
〜15重量%、好ましくは4〜13重量%、さらに好ま
しくは5〜10重量%である。[0006] In the next step, pickled plums are pickled according to a conventional method, in which honey and multi-mineral balance citrate are added to the pickling solution. By adding honey, the antiseptic / antifungal action can prevent the generation of mold, which was recognized in the umeboshi leaching solution in the conventional production method, and the sweetness of the umeboshi itself improves the taste. The type of honey can be used without particular limitation, and may be an ordinary commercially available product. The amount of honey added is 3 for plum fruits
-15 wt%, preferably 4-13 wt%, more preferably 5-10 wt%.
【0007】漬け込み液への他の添加成分である「マル
チミネラルバランスクエン酸塩」とは、塩化ナトリウム
30〜50重量%およびシルビナイト25〜70重量%
からなる混合物100重量部に対してクエン酸塩5〜6
0重量部を混合してなるミネラル組成物をいう。ここ
で、シルビナイトとは、海水から得られたミネラル含有
組成物をいい、具体的には、塩化カリウム約74〜約7
7重量%、塩化カルシウム約0.2〜約0.3重量%、塩
化マグネシウム約0.7〜約1.1重量%、および硫酸カ
ルシウム約0.8〜約1.0重量%からなり、この他、水
分と微量ミネラル塩を含む海水由来の天然塩味調味料食
品の一般名称である。ミネラル組成物中のクエン酸塩と
しては、クエン酸三カリウム、クエン酸三ナトリウム、
クエン酸マグネシウム(酸化マグネシウムおよびクエン
酸)等を用いることができる。かかるマルチミネラルバ
ランスクエン酸塩を通常の食塩の代わりに用いることに
より、減塩効果が得られるとともに、NaCl以外のカ
リウム、カルシウム、マグネシウム、クエン酸塩等の種
々のミネラル成分は、これを摂取することにより体内の
ミネラルバランスを整え、健康の保持増進に極めて有効
である。マルチミネラルバランスクエン酸塩の添加量
は、梅果に対して、約6重量%〜約30重量%、好まし
くは約10重量%〜約30重量%、さらに好ましくは約
20重量%〜約30重量%である。"Multi-mineral balance citrate", which is another component added to the pickling solution, means 30 to 50% by weight of sodium chloride and 25 to 70% by weight of silbinite.
Citrate 5-6 per 100 parts by weight of a mixture consisting of
A mineral composition obtained by mixing 0 parts by weight. Here, sylbinite refers to a mineral-containing composition obtained from seawater, and specifically, about 74 to about 7 potassium chloride.
7% by weight, about 0.2% to about 0.3% by weight calcium chloride, about 0.7% to about 1.1% by weight magnesium chloride, and about 0.8% to about 1.0% by weight calcium sulfate. In addition, it is a general name for a natural salty seasoning food derived from seawater containing water and trace mineral salts. As the citrate in the mineral composition, tripotassium citrate, trisodium citrate,
Magnesium citrate (magnesium oxide and citric acid) or the like can be used. By using such multi-mineral balance citrate instead of normal salt, a salt reducing effect can be obtained, and various mineral components other than NaCl, such as potassium, calcium, magnesium and citrate, ingest this. As a result, it balances the minerals in the body and is extremely effective in maintaining and promoting health. The amount of the multi-mineral balance citrate added is about 6% by weight to about 30% by weight, preferably about 10% by weight to about 30% by weight, and more preferably about 20% by weight to about 30% by weight, based on the plum fruits. %.
【0008】梅果を上記ハチミツおよびマルチミネラル
バランスクエン酸塩の添加成分を含む焼酎等のアルコー
ルからなる漬け込み液に適当な重さの重石を載せて漬け
込む。漬け込み期間は、通常、14日〜25日程度であ
ってよい。使用するアルコールは焼酎等の梅干し製造に
通常用いられるアルコールであってよいが、粉末アルコ
ールを上記強酸性水に溶解した溶液を用いることもでき
る。かかる強酸性アルコール溶液を使用すれば、漬け込
み期間中にもさらに強酸性水による滅菌効果が期待でき
る。漬け込みが終了したら、梅果を取り出し、7日〜1
0日間天日干しにすれば、本発明の減塩された所望の梅
干しが得られる。一方、梅果を取り出した後に残った浸
出液は、上記のように梅カビが発生しておらず、そのま
ま、または濾過脱塩後、梅果エキスの溶け込んだ梅酢と
して利用することができる。得られた梅酢は、さらに減
塩を望むなら、市販の脱塩装置を用いることにより、た
とえば含有塩分(NaCl)が2%程度になるまで脱塩
し、脱塩梅酢とすることができる。[0008] Plum fruits are pickled by placing a suitable weight of weight on a pickling solution made of alcohol such as shochu containing the above-mentioned honey and multi-mineral balance citrate additive. The soaking period may usually be about 14 to 25 days. The alcohol used may be an alcohol usually used in the production of dried plums such as shochu, but it is also possible to use a solution prepared by dissolving powdered alcohol in the above strongly acidic water. If such a strongly acidic alcohol solution is used, a sterilizing effect with strongly acidic water can be expected even during the pickling period. When the pickling is finished, take out the plums and leave for 7 days to 1
After sun-drying for 0 days, the desired salt-reduced desired umeboshi of the present invention is obtained. On the other hand, the exudate remaining after taking out the ume fruit does not cause ume mold as described above, and can be used as it is or after filtering and desalting, as ume vinegar in which the ume fruit extract is dissolved. If further reduction of salt is desired, the obtained ume vinegar can be desalted by using a commercially available desalting apparatus until the salt content (NaCl) becomes about 2%.
【0009】[0009]
【実施例】つぎに、実施例に基づいて本発明をさらに詳
しく説明するが、本発明はこれらに限られるものではな
い。実施例1 梅の木(2本)の開花後、1週間を経て強酸性水を噴
霧、消毒し、その後、各4週間毎にこの滅菌作業を計6
回行い、完熟梅果100kgを得た。これを、さらに強
酸性水で水洗い滅菌し、漬込槽にマルチミネラルバラン
スクエン酸塩25重量%を添加するとともに焼酎(また
は粉末アルコールを強酸性水に25重量%にて添加した
溶液)5kgおよびハチミツ10kgを添加し、重石4
0kgを上蓋に載せて漬け込みをした。14日間を経
て、梅酢が上がったので、その梅果を分離、引き上げ、
晴天日に7日間干し上げ、梅干し約55kgを得た。さ
らに、漬込槽に残った梅酢を濾過装置により濾過し、約
65kgの梅酢を得た。この梅酢を飲料とするため、こ
れを脱塩装置により含有塩分(NaCl)が2%になる
まで脱塩し、約60kgの脱塩梅酢を得た。得られた梅
干しおよび梅酢の試味を30名に依頼したところ、全員
が旨味が充分であり、適度の甘味があり、一般の梅干
し、梅酢より極めて美味であるとの講評が得られた。Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. Example 1 One week after the flowering of plum trees (two), strong acidic water was sprayed and disinfected, and thereafter, this sterilization work was performed every 4 weeks for a total of 6 times.
This was repeated once to obtain 100 kg of ripe plum fruits. This is further washed with strong acidic water for sterilization, and 25% by weight of multi-mineral balance citrate is added to the pickling tank and 5 kg of shochu (or a solution of powdered alcohol added to the strongly acidic water at 25% by weight) and honey. Add 10 kg, weight 4
0 kg was placed on the top lid and pickled. After 14 days, the plum vinegar went up, so I separated the plums and pulled them up.
It was dried for 7 days on a sunny day, and about 55 kg of umeboshi was obtained. Further, the ume vinegar remaining in the pickling tank was filtered by a filtration device to obtain about 65 kg of ume vinegar. In order to use this ume vinegar as a drink, it was desalted by a desalting apparatus until the content of salt (NaCl) became 2%, and about 60 kg of desalted ume vinegar was obtained. When 30 people were requested to taste the umeboshi and ume vinegar thus obtained, it was commented that all had sufficient umami and had a moderate sweetness and were significantly more delicious than ordinary umeboshi and ume vinegar.
【0010】[0010]
【発明の効果】本発明の梅干しおよび梅酢の製造方法
は、以下の利点を有する。 (1)強酸性水で滅菌消毒しているので、通常の農薬の
使用による汚染のおそれがない。 (2)漬け込み液へのハチミツの添加により漬け込み液
に梅カビが発生しないため、梅干しの副生品である梅酢
を廃棄することなく有効利用することができる。 (3)通常の食塩の代わりにマルチミネラルバランスク
エン酸塩を使用しているので、減塩梅干しを得ることが
できる。 (4)食塩の代わりに使用したマルチミネラルバランス
クエン酸塩は、カリウム、カルシウム、マグネシウム等
の種々のミネラル摂取に役立つため、体内のミネラルバ
ランスを整えるとともに人体の酸アルカリのバランスを
も保ち、クエン酸サイクルを活性化することによる国民
の健康の保持増進に極めて有効である。(5)ハチミツ
を添加することにより、梅干しに適度の甘みが加わり、
旨味が向上する。The method for producing umeboshi and ume vinegar of the present invention has the following advantages. (1) Since it is sterilized and disinfected with strong acidic water, there is no risk of contamination due to the use of ordinary pesticides. (2) By adding honey to the pickling solution, no plum mold will be generated in the pickling solution, so that ume vinegar, which is a by-product of pickled plum, can be effectively used without being discarded. (3) Since multi-mineral balance citrate is used instead of normal salt, it is possible to obtain a low salt umeboshi. (4) The multi-mineral balance citrate salt used in place of salt is useful for ingesting various minerals such as potassium, calcium, magnesium, etc., so that the mineral balance in the body is adjusted and the acid-alkaline balance in the human body is also maintained. It is extremely effective in maintaining and improving the health of the people by activating the acid cycle. (5) By adding honey, umeboshi will have a moderate sweetness,
The taste is improved.
Claims (6)
びマルチミネラルバランスクエン酸塩よりなる混合液中
にて、重石を載せて漬け込んだ後、所定期間後に梅果を
回収することことを特徴とする、減塩梅干しの製造方
法。1. A ripened plum fruit is placed in a mixed solution of alcohol, honey and a multi-mineral balance citrate on which weight is placed, and then pickled. After a predetermined period, the plum fruit is recovered. , Manufacturing method of low salt umeboshi.
することによって滅菌する、請求項1に記載の方法。2. The method according to claim 1, wherein the ripe plum fruits are sterilized by treating them with strongly acidic water before pickling.
た減塩梅干し。3. A salt-reduced umeboshi obtained by the method according to claim 1.
びマルチミネラルバランスクエン酸塩よりなる混合液中
にて、重石を載せて漬け込んだ後、所定期間後に漬け込
み液を濾過し、その濾液を回収することを特徴とする、
梅酢の製造方法。4. A ripe plum fruit is pickled in a mixed solution of alcohol, honey and multi-mineral balance citrate by placing weight on it and pickling it, and after a predetermined period of time, the pickling solution is filtered and the filtrate is recovered. Characterized by that
Plum vinegar manufacturing method.
することによって滅菌する、請求項4に記載の方法。5. The method according to claim 4, wherein the ripe plum fruits are sterilized by treating them with strongly acidic water before pickling.
た梅酢。6. Plum vinegar obtained by the method according to claim 4 or 5.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9086996A JPH09275894A (en) | 1996-04-12 | 1996-04-12 | Production of salt-reduced pickled ume and ume vinegar |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9086996A JPH09275894A (en) | 1996-04-12 | 1996-04-12 | Production of salt-reduced pickled ume and ume vinegar |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH09275894A true JPH09275894A (en) | 1997-10-28 |
Family
ID=14010537
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP9086996A Pending JPH09275894A (en) | 1996-04-12 | 1996-04-12 | Production of salt-reduced pickled ume and ume vinegar |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH09275894A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002262782A (en) * | 2001-03-13 | 2002-09-17 | Shiraishi Calcium Kaisha Ltd | Liquid mixed feed and method for producing the same |
JP2009268373A (en) * | 2008-05-01 | 2009-11-19 | Maruso Ltd | METHOD FOR PRODUCING SEASONED PICKLED PLUM OF Na/K RATIO OF NOT MORE THAN 1 |
JP2012065679A (en) * | 2012-01-13 | 2012-04-05 | Maruso Ltd | METHOD FOR PRODUCING SEASONED UMEBOSHI WITH 1 OR LESS Na/K RATIO |
-
1996
- 1996-04-12 JP JP9086996A patent/JPH09275894A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002262782A (en) * | 2001-03-13 | 2002-09-17 | Shiraishi Calcium Kaisha Ltd | Liquid mixed feed and method for producing the same |
JP2009268373A (en) * | 2008-05-01 | 2009-11-19 | Maruso Ltd | METHOD FOR PRODUCING SEASONED PICKLED PLUM OF Na/K RATIO OF NOT MORE THAN 1 |
JP2012065679A (en) * | 2012-01-13 | 2012-04-05 | Maruso Ltd | METHOD FOR PRODUCING SEASONED UMEBOSHI WITH 1 OR LESS Na/K RATIO |
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