JP2977787B2 - Method for producing colored salt - Google Patents
Method for producing colored saltInfo
- Publication number
- JP2977787B2 JP2977787B2 JP9334550A JP33455097A JP2977787B2 JP 2977787 B2 JP2977787 B2 JP 2977787B2 JP 9334550 A JP9334550 A JP 9334550A JP 33455097 A JP33455097 A JP 33455097A JP 2977787 B2 JP2977787 B2 JP 2977787B2
- Authority
- JP
- Japan
- Prior art keywords
- salt
- colored
- red
- present
- shiso
- 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.)
- Expired - Lifetime
Links
- 150000003839 salts Chemical class 0.000 title claims description 54
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- 235000021419 vinegar Nutrition 0.000 claims description 11
- 239000000052 vinegar Substances 0.000 claims description 11
- 239000012141 concentrate Substances 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 description 13
- 239000007788 liquid Substances 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000000049 pigment Substances 0.000 description 7
- 238000010411 cooking Methods 0.000 description 6
- 238000005554 pickling Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 244000088415 Raphanus sativus Species 0.000 description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000019600 saltiness Nutrition 0.000 description 4
- 230000002411 adverse Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- 235000004347 Perilla Nutrition 0.000 description 2
- 241000229722 Perilla <angiosperm> Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000861914 Plecoglossus altivelis Species 0.000 description 1
- 241001274189 Pomatomus saltatrix Species 0.000 description 1
- 241000282330 Procyon lotor Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000006103 coloring component Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、色付き塩の製造方
法に関し、更に詳しくは、赤しそから抽出される色素で
着色された色付き塩の製造方法に関する。[0001] The present invention relates to a method for producing a colored salt, and more particularly, to a method for producing a colored salt colored with a pigment extracted from red radix.
【０００２】[0002]
【従来の技術】従来、一般に用いられる塩は、海水から
塩田法等により得られた塩化ナトリウムであり、その色
は白色である。また、塩は、塩辛さを有するため、料理
に塩辛さを加え、また、料理の味を引き締めるのに使用
される。2. Description of the Related Art Conventionally, a commonly used salt is sodium chloride obtained from seawater by a salt field method or the like, and its color is white. Also, since salt has saltiness, it is used to add saltiness to dishes and to tighten the taste of dishes.
【０００３】[0003]
【発明が解決しようとする課題】しかし、上記従来の塩
は、白色と決まっているため、ありきたりの使い方しか
できず、味も塩辛さのみなので、料理に塩辛さを加える
目的で使用されるに止まっていた。However, since the above-mentioned conventional salt is determined to be white, it can be used only in a usual manner, and since the taste is only salty, it is used for adding salty to dishes. Was stopped at
【０００４】本発明は、上記問題点に鑑み、斬新さを有
するとともに、塩辛さ以外の他の味をも併せ持ち、しか
も料理に華やかさを与えることのできる色付き塩及びそ
の製造方法を提供することを課題とする。The present invention has been made in view of the above problems, and has as its object to provide a colored salt which has novelty, has a taste other than saltyness, and can add gorgeousness to food, and a method for producing the same. Make it an issue.
【０００５】[0005]
【課題を解決するための手段】本発明は上記課題を解決
するためになされたもので、本発明に係る色付き塩の特
徴は、塩が、赤しその色素により着色されてなることに
ある。DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and the feature of the colored salt according to the present invention resides in that the salt is reddish and colored by its pigment.
【０００６】本発明者らは、梅干しや生姜、らっきょう
等を赤く着色し、また味を良くするものとして知られる
「しそ液」に着目し、本発明を完成するに至ったもので
ある。この「しそ液」とは、野菜の赤しそを塩等ととも
に漬け込んだときに生じる赤い液体である。The present inventors have paid attention to "shiso liquid," which is known to color dried plums, ginger, raccoon, etc. and to improve the taste, and have completed the present invention. The “shiso liquid” is a red liquid that is generated when red shiso of vegetables is soaked with salt and the like.
【０００７】本発明の色付き塩は、上記構成からなるた
め、薄い赤色（しそ色）を呈し、しその香りと味を有す
る。また、その色と香り等は、天然成分により付加され
るため、人体に悪影響を及ぼさない。従って、本発明の
色付き塩は、安心して料理等に使用することができる。[0007] Since the colored salt of the present invention has the above structure, it exhibits a light red (brown) color and has the fragrance and taste. In addition, since the color and the fragrance are added by natural components, they do not adversely affect the human body. Therefore, the colored salt of the present invention can be safely used for cooking and the like.
【０００８】また、本発明に係る色付き塩の製造方法の
特徴は、赤しそに、塩及び梅酢を加えて漬け込むことに
より生じるしそ液を濃縮して色付き塩を製造することに
ある。A feature of the method for producing a colored salt according to the present invention resides in that a colored salt is produced by adding red salt and salt and ume vinegar to a soybean liquor, and concentrating the liquid.
【０００９】本発明の色付き塩の製造方法は、上記構成
からなるため、赤しその漬物を漬けた際に生じるしそ液
を利用することができ、製造コストがかからないととも
に、しそ液を濃縮するだけで色付き塩を製造することが
でき、製造工程が簡単である。Since the method for producing a colored salt of the present invention has the above-mentioned constitution, it is possible to utilize the liquor liquor generated when pickling red marinade, so that the production cost does not increase and the liquor liquor is concentrated. Can produce a colored salt, and the production process is simple.
【００１０】また、しそ液を利用するため、本発明の製
造方法により製造された色付き塩は、赤しそから抽出さ
れた天然色素で着色されている。従って、人体に悪影響
を及ぼさず、安心して料理等に使用することができる。[0010] Further, in order to use a radish solution, the colored salt produced by the production method of the present invention is colored with a natural pigment extracted from red radish. Therefore, it can be used for cooking or the like without any adverse effect on the human body.
【００１１】更に、本発明の製造方法は、梅酢を利用す
るため、本発明の製造方法により製造された色付き塩
は、梅酢に含まれるクエン酸、果糖等をも含有し、塩辛
さに加えて独特の風味を有する。Further, since the production method of the present invention utilizes ume vinegar, the colored salt produced by the production method of the present invention also contains citric acid, fructose, etc. contained in ume vinegar, and in addition to saltiness, Has a unique flavor.
【００１２】[0012]
【発明の実施の形態】以下、本発明の実施の形態につい
て、まず、色付き塩の実施形態を説明する。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of the present invention will be described first with reference to a colored salt embodiment.
【００１３】本実施形態の色付き塩は、一般に使用され
る塩に着色が施されてなるものである。その着色成分
は、野菜である赤しそから抽出された天然の色素であ
り、該色素が溶解した水分が塩に付着することにより、
塩が薄い赤色を呈する。The colored salt of the present embodiment is obtained by coloring a commonly used salt. The coloring component is a natural pigment extracted from the vegetable red shiso, and the moisture dissolved in the pigment adheres to the salt,
The salt has a pale red color.
【００１４】本実施形態では、塩が薄い赤色に着色され
ているため、その外観が美しく、例えば鮎の姿焼きのと
きに使われる飾り塩として利用すれば、料理に華やかさ
を与えることができる。また、単独で又はごま等の他の
食材と混ぜてふりかけとして、あるいは天麩羅等の味付
けとして使用することもでき、美しい色としその香り等
により応用範囲は種々にわたる。更に、天然色素により
着色されているため、安心して料理等に使用することが
できる。In the present embodiment, since the salt is colored light red, the appearance is beautiful. For example, if the salt is used as a decorative salt used when grilling a sweetfish, it is possible to add a gorgeousness to the dish. Also, it can be used alone or mixed with other ingredients such as sesame as sprinkle or as a seasoning such as tempura, and its application range is various depending on its beautiful color and its fragrance. Furthermore, since it is colored with a natural pigment, it can be used for cooking or the like with a sense of security.
【００１５】次に、本実施形態の色付き塩の製造方法に
ついて説明する。Next, a method for producing a colored salt of the present embodiment will be described.
【００１６】まず、野菜の生赤しそを、洗浄機で二回洗
浄した後、水切りをして、赤しそ５０Ｋｇに対して塩３
Ｋｇを加えて揉み、アクを絞り出す。その後、赤しそ５
０Ｋｇに対して塩１０Ｋｇを均一に混ぜ込み、さらに梅
酢を１０ｌ加えて第一漬け込みを行なう。３〜４日後、
液切りをして、赤しそ５０Ｋｇに対して塩５Ｋｇ及び梅
酢１０ｌを加えて第二漬け込みを行なう。約二週間後、
液切りをして、赤しそ５０Ｋｇに対して梅酢２０ｌを加
え、第三漬け込み（本漬け）を行なう。First, the raw red shiso of a vegetable is washed twice with a washing machine, and then drained.
Add Kg, rub and squeeze the squeeze. Then, red shiso 5
10 kg of salt is uniformly mixed with 0 kg, and 10 l of ume vinegar is further added to perform the first pickling. Three to four days later,
After draining the solution, 5 kg of salt and 10 l of ume vinegar are added to 50 kg of red shiso, and the second pickling is performed. After about two weeks,
The liquid is drained, and 20 l of plum vinegar is added to 50 kg of red shiso, followed by third pickling (main pickling).
【００１７】上記第三漬け込みから約一ヵ月後、赤しそ
が「もみしそ」という漬物になると同時に、塩濃度約２
２％の赤い「しそ液」が得られる。このしそ液を、容積
が６分の１になるまで真空管濃縮するとにより、しそ液
中に含まれる塩を沈澱させる。真空管濃縮は、真空管内
の気圧を約０．０９５ＭＰａまで下げて、しそ液の沸点
を５０℃以下にして行なわれる。前記濃縮により沈澱し
た塩を、遠心分離機により分離した後、真空乾燥により
乾燥することにより赤色（しそ色）に着色された色付き
塩を製造する。About one month after the third pickling, red shiso becomes pickled "Momishiso" and has a salt concentration of about 2
2% red "shiso liquid" is obtained. The salt contained in the liquid is precipitated by concentrating the liquid in a vacuum tube until the volume is reduced to 1/6. Vacuum tube concentration is performed by lowering the atmospheric pressure in the vacuum tube to about 0.095 MPa and setting the boiling point of the perilla solution to 50 ° C. or less. The salt precipitated by the concentration is separated by a centrifugal separator, and then dried by vacuum drying to produce a colored salt colored red (brown).
【００１８】本実施形態の色付き塩の製造方法によれ
ば、梅酢を利用するため、得られた色付き塩は、梅酢に
含まれるクエン酸、果糖等をも含有し、塩辛さに加えて
独特の風味を有する。従って、魚料理、特に青魚の料理
に好適である。According to the method for producing a colored salt of the present embodiment, since the ume vinegar is used, the obtained colored salt also contains citric acid, fructose, etc. contained in the ume vinegar, and is unique in addition to saltiness. It has a flavor. Therefore, it is suitable for fish dishes, especially blue fish dishes.
【００１９】また、赤しその漬物を漬けた際に生じるし
そ液を利用することができ、製造コストがかからないと
ともに、しそ液を濃縮するだけで色付き塩を製造するこ
とができ、製造工程が簡単である。しかも上記濃縮は、
真空管濃縮により行なわれるため、濃縮速度が速く、か
つ、真空管濃縮によれば低温下で濃縮が行なわれるた
め、しそ液の品質変化を最小限に抑えることができる。In addition, since the liquor produced when the red pickled pickles are pickled can be used, the production cost is not increased, and a colored salt can be produced only by concentrating the liquor, and the production process is simple. It is. Moreover, the above concentration is
Since the concentration is performed by vacuum tube concentration, the concentration rate is high, and according to the vacuum tube concentration, concentration is performed at a low temperature.
【００２０】更に、しそ液を利用するため、本実施形態
により製造された色付き塩は、赤しそから抽出された天
然色素で着色されている。従って、人体に悪影響を及ぼ
さず、安心して料理等に使用することができる。Further, in order to use a radish solution, the colored salt produced according to this embodiment is colored with a natural pigment extracted from red radish. Therefore, it can be used for cooking or the like without any adverse effect on the human body.
【００２１】なお、本発明において、しそ液を製造する
際の、赤しそ、塩及び梅酢の分量比は、特に限定される
ものではないが、塩に確実に着色を施し、しかも効率的
にしそ液の濃縮を行なうためには、上記実施形態のよう
な分量比で行なうのが好ましい。In the present invention, the ratio of red shiso, salt and ume vinegar in the production of shiso liquor is not particularly limited. In order to concentrate the liquid, it is preferable to carry out the concentration at a quantitative ratio as in the above embodiment.
【００２２】また、赤しその漬け込み時間及び方法も、
特に限定されず、要は確実に塩に色を着けることができ
ればよい。The time and method for soaking red shino are also
There is no particular limitation, as long as the salt can be surely colored.
【００２３】更に、しそ液の濃縮方法も、特に限定され
ず、煮沸等によって行なうことも可能であるが、上記実
施形態の如く、真空管濃縮によれば、濃縮速度が速く、
しかもしそ液の品質変化を最小限に抑えることがきるた
め、好ましい。Further, the method of concentrating the soybean liquor is not particularly limited, and it may be carried out by boiling or the like. However, according to the above-described embodiment, the concentration rate of the vacuum tube is high,
In addition, it is preferable because the change in the quality of the liquid can be minimized.
【００２４】[0024]
【発明の効果】以上のように、本発明の色付き塩は、塩
が薄い赤色に着色され、かつしその香りと味を有するた
め、塩としては斬新なものであり、料理に使用すれば、
従来では得られなかった華やかさとうま味を与えること
により、月並みであった料理に独創性を付与することが
できる。また、赤しその色素により着色されているた
め、人体に対して安全であり、安心して料理に使用する
ことができる。As described above, the colored salt of the present invention is novel as a salt because the salt is colored light red and has the fragrance and taste.
By giving a gorgeousness and umami that could not be obtained in the past, originality can be imparted to dishes that have been averaged. Further, since it is colored with red pigment, it is safe for the human body and can be used for cooking with confidence.
【００２５】更に、本発明の色付き塩の製造方法は、梅
酢を使用するため、得られた色付き塩はクエン酸等を含
有し、料理に必要とされるうま味を有する。従って、本
発明の製造方法で製造された色付き塩を料理に加えるこ
とにより、従来の塩のみでは得られなかったおいしい料
理を提供することができる。また、赤しその漬物を製造
する際に同時に得られる「しそ液」を利用するため、経
済的である。更に、しそ液を濃縮するだけで色付き塩を
製造できるため、製造工程が簡略である。Further, since the method for producing a colored salt of the present invention uses ume vinegar, the obtained colored salt contains citric acid and the like, and has umami required for cooking. Therefore, by adding a colored salt produced by the production method of the present invention to a dish, it is possible to provide a delicious dish that cannot be obtained with conventional salt alone. In addition, it is economical to use "shiso liquid" which is obtained simultaneously with the production of red pickled pickles. Furthermore, since a colored salt can be produced only by concentrating the perilla solution, the production process is simple.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/22 - 1/237 A23L 1/24 ＪＩＣＳＴファイル（ＪＯＩＳ)────────────────────────────────────────────────── ─── Continued on the front page (58) Field surveyed (Int.Cl. 6 , DB name) A23L 1/22-1/237 A23L 1/24 JICST file (JOIS)
Claims (1)
ことにより生じるしそ液を濃縮して色付き塩を製造する
ことを特徴とする色付き塩の製造方法。1. Add red salt, salt and plum vinegar and soak
Concentrate to produce colored salt
A method for producing a colored salt, comprising:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9334550A JP2977787B2 (en) | 1997-12-04 | 1997-12-04 | Method for producing colored salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9334550A JP2977787B2 (en) | 1997-12-04 | 1997-12-04 | Method for producing colored salt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11164666A JPH11164666A (en) | 1999-06-22 |
| JP2977787B2 true JP2977787B2 (en) | 1999-11-15 |
Family
ID=18278673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9334550A Expired - Lifetime JP2977787B2 (en) | 1997-12-04 | 1997-12-04 | Method for producing colored salt |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2977787B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020090194A (en) * | 2002-10-30 | 2002-11-30 | 도대홍 | Production of colored and flavored table salt |
| JP2006087419A (en) * | 2004-09-27 | 2006-04-06 | Kimiko Kamimura | Granular color seasoning and method for producing the same |
-
1997
- 1997-12-04 JP JP9334550A patent/JP2977787B2/en not_active Expired - Lifetime
Non-Patent Citations (1)
| Title |
|---|
| 日本家政学会誌，３９［８］（１９８８）ｐ．８１７−８２２ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH11164666A (en) | 1999-06-22 |
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