JPS6210146B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a seasoning made by marinating plums in vinegar, and more particularly to a method for producing a seasoning that can contribute to beauty and health.

Conventionally, several types of drinking water using plums are known, one of which is plum wine, and plum extract is extracted by adding honey or sugar to the plum fruit and leaving it for a required period of time. Dripping drinking water is also known.

These contain more of the components of plums, such as citric acid, which has a sour taste, so they are useful for recovering from fatigue, based on daily experience.
It is known to be effective in preventing aging, and is popular as a drink that can contribute to health and beauty. Furthermore, as proposed in Japanese Patent Application Laid-open No. 59-6870, it is also known that plum fruits are soaked in a mixture of vinegar, honey, and a drinking solution.

According to this, the effects of the organic acid of vinegar in recovering from fatigue and promoting fat metabolism are also exerted.
In other words, by beauty and health.

Among the above-mentioned products, the one disclosed in Japanese Patent Application Laid-open No. 59-6870 is better because it has the benefits of plums, vinegar, and honey in a harmonious manner, and retains the cooling effect of a soft drink. However, all of these are drinking water and are not suitable for use as seasonings in Japanese, Chinese, or Western cuisine.

In other words, it is not just because soft drinks that are unsuitable for seasonings are mixed, but in the case of the technique described in JP-A-59-6870, vinegar and honey, and if necessary, sugar are added and mixed. Then, when adding plum fruit to obtain a mixed liquid from which plum extract was extracted, according to the example disclosed therein, 12 g of plum fruit and 5 g of honey were added. That is, the amount of honey is less than 1/2 of that of plum fruit. It has been confirmed that if the amount of honey is small, the extract will not be completely extracted from the plum fruit. This is this Japanese Patent Application Publication No. 59-6870
The No. 1 technology then mixes the soft drink, then adds the plum fruit again, and finally extracts the entire extract from the plum fruit to make a soft drink containing plum fruit. It is thought that this was done to intentionally extract the desired result, that is, to prevent the plums from becoming wrinkled.

In order to use it as a seasoning, it is necessary to extract as much of the plum fruit extract as possible, and the mixture used in cooking must itself have a seasoning effect.

Therefore, the gist of the present invention is that 1 kg of plum fruit,
By placing 1.8 kg of vinegar and 1.5 kg to 2 kg of honey in a container, mixing them gently and leaving them for 2 to 3 months, you can create a seasoning consisting of a mixture of plum extract, vinegar, and honey. It is a manufacturing method that makes
The purpose is to provide a method for producing a cooking seasoning that completely extracts plum extract, has both the efficacy of plum and the efficacy of vinegar, and can contribute to beauty and health.

As mentioned above, adding at least 1.5 times and at most twice the amount of honey to 1 kg of plum fruit will completely extract the plum fruit extract and use it as a seasoning. This is a condition for

As you can see, the higher the amount of honey and the higher the sugar content, the better the plum fruit extract will be extracted.
However, since adding sugar may be unfavorable for health, the present application eliminates this sugar to extract more plum fruit extract. At the same time, if the amount of honey is too large relative to the amount of plum fruit or vinegar, this will also lack flavor as a seasoning.

Therefore, as a result of numerous experiments, the present inventors found that, as mentioned above, for 1 kg of plum fruit, 1.8 ml of vinegar, 1.8 ml of honey,
The ratio of 1.5 to 2 kg was obtained. According to this, the plum fruit became wrinkled and its extract was sufficiently extracted.

Example 1 1 kg of green plum fruit was thoroughly washed with water to remove water,
Then, remove the stem and place it in a wide mouth bottle. Next, put 1.5 kg of honey into a wide mouth bottle and add 1.8 kg of vinegar.
Add and stir well. After doing this,
The mixture was mixed lightly from time to time and left for about 3 months.

As a result, the plum extract was extracted better, and a mixed liquid in which the plum extract and vinegar were well mixed was obtained. At this time, the plum fruit took on a so-called wrinkled appearance. Also, when this mixture was added to cucumber fir, the flavor increased.

Comparative Example 1 1 kg of green plum fruit was mixed with 0.4 kg of honey and 1.8 kg of vinegar, stirred well, and left for about 3 months. Even though the plum extract is extracted by this method, the plum fruit itself is still sufficiently soft and the extract is not enough to be used as a seasoning. Due to the high ratio of ingredients, the flavor of the seasoning was lacking.

As detailed above, according to the present invention, since it contains sufficient plum extract, it is effective in recovering from fatigue and preventing aging, and in addition, it exhibits the effects of vinegar, such as decomposing fatigue elements and promoting fat metabolism. be done. A mixture of plum extract, vinegar, and honey that combines the plum flavor with the mild, rich vinegar flavor to create a unique flavor and aroma, making it especially suitable as a seasoning for Japanese and Chinese cuisine. We can provide methods for producing seasonings. Moreover, since it does not contain sugar, it may be beneficial for health.

Claims (1)

[Claims] 1. In the manufacturing method of creating a mixture of extracted plum extract, vinegar, and honey by placing plum fruit, vinegar, and honey in a container, mixing them gently, and leaving them for about 2 to 3 months. A method for producing a seasoning comprising a mixed liquid of plum extract, vinegar and honey, characterized in that the above mixed liquid has a ratio of 1.8 kg of vinegar and 1.5 to 2 kg of honey to 1 kg of plum fruit.