Seasoning containing plum vinegar extract

Abstract

To solve the problem in which plum vinegar generated when manufacturing a pickled plum is discarded as industrial waste, since a plum vinegar extract itself is extremely sour and is difficult to consume.SOLUTION: A seasoning comprising the plum vinegar extract, honey, and fine "Binchotan" charcoal powder was developed. The seasoning preferably has a composition of 0.1-10.0 grams of the plum vinegar extract and 0.01-0.2 gram of the fine "Binchotan" charcoal powder to 120 grams of honey. Bubbles are generated when making the composition, so it is necessary to remove the air before filling. A strong sourness is neutralized, allowing easy consumption, and the seasoning can be consumed by being spread on a toast, etc.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a seasoning containing plum vinegar extract. [Background technology]

[0002] Ume vinegar is a by-product of the umeboshi (pickled plums) manufacturing process, a liquid that comes out when pickling plums in salt. In the Tanabe region of Wakayama Prefecture, nets are laid under Nanko ume trees, and plums that have fallen after ripening are collected and made into umeboshi. In the umeboshi manufacturing process, 20 kilograms of salt is mixed with 100 kilograms of plums, weights are placed on top, and the plums are pickled for 30 to 40 days. The osmotic pressure of the salt and the added weight cause moisture to come out of the plums, which is called ume vinegar. 250 liters of ume vinegar can be produced from one ton of ripe Nanko ume. When the ume vinegar is pressurized and filtered through a 0.25 micrometer filter and heated to concentrate, salt begins to precipitate when about 30% has evaporated, and when about 50% has evaporated, half of the salt can be recovered. This recovered ume salt can be used. In this way, a viscous ume vinegar extract containing a large amount of citric acid is obtained. 40 kilograms of ume vinegar extract can be obtained from 1,000 kilograms of ume vinegar.

[0003] Plum vinegar has long been used at home as a mouthwash, when added to boiled fish to remove the fishy smell, to relieve stomach aches, and as a disinfectant. It also contains citric acid and polyphenols, which have antibacterial properties, and is said to be effective in preventing adult diseases and relieving fatigue. There is also plum extract, which is made by simmering the juice of green plums over low heat for a long time to concentrate the ingredients. In the past, environmental changes in Tanabe Bay were an issue due to wastewater from plum vinegar factories and farms that make pickled plums. Currently, some of the plum vinegar is reused, but most is disposed of as industrial waste.

[0004] Vegetable carbon black is a substance obtained by carbonizing plants, and is composed mainly of carbon. Binchotan charcoal is also a vegetable charcoal. It is listed as an existing food additive and is used as a coloring agent. In addition, medicinal charcoal is listed in the Japanese Pharmacopoeia as an antidiarrheal agent and an intestinal regulator. Activated charcoal is used as medicinal charcoal.

[0005] The method of making Binchotan charcoal involves selectively felling ubamegashi oak trees and placing them in a bundle from the back of the kiln (loading). After loading, more than half of the kiln opening is closed with soil and stones, and miscellaneous wood is added to the bottom and ignited (mouth firing). When mouth firing begins, white smoke containing moisture comes out at first, and then changes to a strong sour smell. After checking the color and smell of this smoke, the kiln opening is closed except for a few small holes, and the charcoal is slowly steamed for about 7 to 10 days (carbonization). At this time, the temperature inside the kiln is maintained at about 300°C. After carbonization, the kiln opening is gradually opened to let in air, burning the bark of the charcoal material and making it red-hot (nerashi). At this time, the temperature of the kiln reaches 800 to 1200°C. After nerashi, the charcoal is slowly removed from the kiln, starting from the front, and allowed to cool slowly with ash. Binchotan charcoal is classified into split, half round, thin round, small round, and upper small round depending on its thickness and shape.

[0006] Binchotan charcoal has the ability to adsorb various substances into its countless tiny pores, and is used to remove the chlorine smell when cooking rice, in shoe cabinets to remove odors from shoes, and in rooms to eliminate odors.It is also used to purify drinking water such as tap water and baths.

[0007] Honey is made by bees collecting nectar from flowers, processing it in their hives, and storing it. It is made up of about 80% sugar and 20% water, and contains trace amounts of vitamins, amino acids, minerals, and other nutrients. Honey may help reduce sore throat and cough symptoms associated with upper respiratory tract infections (such as the common cold). Honey has been used in surgical treatments since ancient times. Wounds were treated with bandages soaked in honey. For burns, it is applied directly to the burn after running water, or soaked in gauze. Honey has been confirmed to have strong antibacterial properties, killing typhoid bacteria within 48 hours, paratyphoid bacteria within 24 hours, and dysentery bacteria within 10 hours. It is believed that humans have been aware of the antibacterial properties of honey since ancient times, and have used it as an antiseptic.

[0008] Honey has been used since ancient times as a laxative and has also been said to be effective against diarrhea. The gluconic acid contained in honey has the effect of increasing bifidobacteria in the intestines, which is thought to be the reason why it is effective against constipation. Honey has been said to have the effect of lowering blood pressure. It contains a lot of potassium, which can lower blood pressure when you consume too much salt. Also, the choline contained in honey has the effect of removing cholesterol, which causes high blood pressure. Honey has been used in cosmetics since ancient Egypt and Greece. The sugar in honey helps condition the skin, and vitamin B1 improves blood circulation in the skin and boosts metabolism (Non-Patent Document 1).

[0009] As a prior art, a farmed fish feed containing desalted concentrated plum vinegar and powdered binchotan charcoal (0.3% by weight or more) has been invented. By feeding this feed to farmed red sea bream, the feed efficiency was improved and the fishy odor was suppressed (Patent Document 1). A large amount of powdered binchotan charcoal, 0.3% by weight or more, is used.

[0010] They have invented a method for producing plum vinegar extract with a high content of mumefural, which consists of a process for concentrating plum vinegar, a process for heating under pressure (including a process for adding sugars (honey, etc.) or citric acid and heating), and a process for separating water-insoluble components (Patent Document 2). Since mumefural is synthesized by the reaction of sugars with citric acid, sugars (honey, etc.) or citric acid are added before heating and then heated. Concentrated ripe plum juice is placed in a heating device, 10% (W / W) honey is added, and the mixture is heated under conditions of 100±5°C while stirring. After 16 hours of heating, the production of 1.52% mumefural was confirmed. However, foaming during heating, which is a factor in deteriorating the flavor, was observed after 2 hours of heating. In addition, stirring during production became difficult as the heating time increased. Therefore, after the desalting process, the concentrated plum vinegar was placed in a heating device, 10% (W / W) honey was added, and the mixture was heated under conditions of 100±5°C while stirring for 12 hours to obtain a plum vinegar extract containing mumefural. This plum vinegar extract was diluted with distilled water and subjected to ultrafiltration. It was then concentrated under reduced pressure to obtain a plum vinegar extract. Ultrafiltration was performed during the concentration step to remove insoluble precipitates, solving the problems of foaming during heating and the difficulty of stirring during production.

[0011] Plums are pickled in salt, and the plum vinegar obtained by solid-liquid separation is desalted by electrodialysis, and then reduced pressure and heated to obtain plum vinegar extract, a health food (Patent Document 3). This plum vinegar extract is too sour to eat as is. [Prior art documents] [Patent documents]

[0012] [Patent Document 1] JP 2017-006026 A [Patent Document 2] JP 2005-087025 A [Patent Document 3] Patent No. 2928225 [Non-patent literature]

[0013] [Non-Patent Document 1] "Honey" at Wikipedia, the free encyclopedia Summary of the Invention [Problem to be solved by the invention]

[0014] Ume vinegar is a by-product of the umeboshi manufacturing process, the liquid that comes out when pickling plums. Ume vinegar extract is disposed of as industrial waste. Also, it has a very strong sour taste when left as is, which makes it difficult to eat.

[0015] As a prior art, a farmed fish feed containing desalted concentrated plum vinegar and powdered binchotan charcoal (0.3% by weight or more) has been invented. By feeding this feed to farmed red sea bream, the feed efficiency was improved and the fishy odor was suppressed (Patent Document 1). A large amount of powdered binchotan charcoal, 0.3% by weight or more, is used.

[0016] They have invented a method for producing plum vinegar extract with a high content of mumefural, which consists of a process for concentrating plum vinegar, a process for heating under pressure (including a process for adding sugars (honey, etc.) or citric acid and heating in this process), and a process for separating water-insoluble components (Patent Document 2). Since mumefural is synthesized by the reaction of sugars with citric acid, sugars (honey, etc.) or citric acid are added before heating and then heated. Concentrated ripe plum juice is placed in a heating device, 10% (W / W) honey is added, and the mixture is heated under conditions of 100±5°C while stirring. After 16 hours of heating, the production of 1.52% mumefural was confirmed. However, foaming during heating, which is a factor in deteriorating the flavor, was observed after 2 hours of heating. In addition, stirring during production became difficult as the heating time increased. Therefore, after the desalting process, the concentrated plum vinegar was placed in a heating device, 10% (W / W) honey was added, and the mixture was heated under conditions of 100±5°C while stirring for 12 hours to obtain a plum vinegar extract containing mumefural. This plum vinegar extract was diluted with distilled water and subjected to ultrafiltration. It was then concentrated under reduced pressure to obtain a plum vinegar extract. Ultrafiltration was performed during the concentration step to remove insoluble precipitates, solving the problems of foaming during heating and the difficulty of stirring during production.

[0017] Plums are pickled in salt, and the plum vinegar obtained by solid-liquid separation is desalted by electrodialysis, and then reduced pressure and heated to obtain plum vinegar extract, a health food (Patent Document 3). This plum vinegar extract is too sour to eat as is.

[0018] The present invention was made to solve the problems that have existed in the past. That is, we have invented a healthy seasoning that effectively utilizes plum vinegar that is disposed of as industrial waste, and that contains plum vinegar extract, honey, and fine powdered binchotan charcoal to reduce the strong sourness of the plum vinegar extract. [Means for solving the problem]

[0019] It is a healthy seasoning made from plum vinegar extract, honey, and finely powdered binchotan charcoal. Plum vinegar was collected from farmers in collaboration with an agricultural cooperative. In the umeboshi manufacturing process, 20 kilograms of salt is mixed with 100 kilograms of fully ripe plums, a weight is placed on top, and the mixture is left to soak for 30 to 40 days. The osmotic pressure of the salt and the added weight cause the plums to release moisture. 250 liters of plum vinegar can be produced from one ton of fully ripe Nanko plums. The plum vinegar is precision filtered through a 0.25 micron filter to remove insoluble matter, desalted by electrodialysis, and concentrated by heating under reduced pressure to obtain a viscous plum vinegar extract containing a large amount of citric acid. 40 kilograms of plum vinegar extract can be obtained from 1,000 kilograms of plum vinegar. The plum vinegar extract was manufactured by Sun Actis Co., Ltd.

[0020] The plum vinegar extract was analyzed by the Japan Food Research Laboratories.The moisture content was 13.5g / 100g (vacuum heating drying method), protein 3.2g / 100g, fat 0.1g / 100g, ash 4.7g / 100g, carbohydrate 78.6g / 100g, energy 327kcal / 100g, sodium 1.78g / 100g (atomic absorption spectrometry), calcium 86.7mg / 100g, potassium 48.5mg / 100g, magnesium 74.5mg / 100g. The standards for plum vinegar extract are as follows: Brix value 80±2% by weight, acidity 55.0% by weight or more (calculated as hydrous citric acid), salt content (Mohr method (as NaCl)) 0.5% or less, general bacterial count 300 or less / gram, coliform bacteria negative / gram, no allergens, shelf life 2 years. The Brix value is determined as the mass percentage of a sucrose solution at 20°C.

[0021] The binchotan fine powder used was manufactured by Latest Co., Ltd. The analytical values ​​(standards) were as follows: particle size D50 0.73 microns (5 microns or less), particle size D90 1.93 microns (10 microns or less), apparent density 245 grams / liter (200-400 grams / liter), moisture content 1.1% (15% or less), ignition residue 3.8% (10% or less), pH 9.0. The seasoning is dispersed evenly in the liquid. The honey used is from a hundred flowers grown by a beekeeper in Minabe Town.

[0022] This healthy seasoning is made by adding 0.1 to 10.0 grams of plum vinegar extract and 0.01 to 0.2 grams of binchotan charcoal powder to 120 grams of honey. The amount of plum vinegar extract added is preferably 0.1 to 10.0 grams per 120 grams of honey. More preferably, it is 0.5 to 6.0 grams. Less than 0.1 grams is less effective, and more than 6.0 grams causes the sour taste to prevail. The amount of Binchotan charcoal powder added is 0.01 to 0.2 grams, but 0.05 to 0.1 grams is preferable. Less than 0.01 grams is less effective, and more than 0.1 grams may cause the mouth to turn black.

[0023] The method for producing a seasoning comprising the above-mentioned plum vinegar extract, honey and binchotan fine powder is carried out using a vacuum stirring and heat-retaining filling device equipped with a tank body, a stirring device, a band heater for heating and keeping the tank warm, a vacuum pump for reducing the pressure in the upper space of the tank containing the contents, a vacuum release valve and a measuring device. The viscous liquid seasoning, consisting of plum vinegar extract, honey, and fine powdered binchotan charcoal, contains air bubbles and cannot be filled into product containers. Therefore, it is mixed and filled using a vacuum mixing and heat-retaining filling device equipped with the measuring device described above. In winter, the viscosity is high and it cannot be filled unless the tank body is heated and kept warm with a band heater. This device is manufactured by Fugaku Co., Ltd. The vacuum pump is an oil-free rotary pump (vacuum). The top of the tank body has an inlet for feeding the mixed material, a piping port for a vacuum pump that reduces the pressure in the upper space of the tank containing the contents, a vacuum release valve, and an insertion hole for a thermocouple that detects the liquid temperature. The filling section is carried out on a table that can be moved up and down, and a filling pump may be used.

[0024] It is a healthy condiment as mentioned above that can be spread on toast, tomatoes, cheese, added to ice cream, yogurt, mayonnaise, or used as a topping for pasta and pizza. The seasoning, which is made from plum vinegar extract, honey, and binchotan charcoal powder, is not too sour and is easy to eat. You can also dilute this seasoning with hot water and drink it. Of course, there are other ways to eat it besides the above. Effect of the Invention

[0025] Ume vinegar is waste liquid from the manufacture of pickled plums, and is treated as industrial waste. This industrial waste is put to effective use, which can reduce industrial waste. In addition, the plum vinegar extract and plum flesh extract were very sour, making them difficult to eat as is. Some of the plum flesh extract was cut into pill-shaped balls to make them easier to swallow, but the seasoning made from plum vinegar extract, honey, and fine powdered binchotan charcoal was not too sour and was easy to eat. [Brief description of the drawings]

[0026] [Figure 1] FIG. 2 is a schematic cross-sectional view of a vacuum mixing and warming type filling device with a measuring device. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0027] Examples of the present invention are shown below, but the present invention is not limited to these examples. EXAMPLES

[0028] 120 grams of honey, 0.05 grams of binchotan fine powder, and 1.5 grams of plum vinegar extract are sequentially added through the raw material inlet at the top of the tank of a measuring device-equipped vacuum mixing and heat retention type filling device, filling the tank about 2 / 3 full, then the inlet lid is closed, the mixture is mixed, and degassed for 15-30 minutes. After degassing, the vacuum release valve is opened to return the pressure to normal, and the seasoning product containing plum vinegar extract is weighed and filled into bottles or other containers through the filling nozzle at the bottom of the tank. Note that in winter, it is necessary to heat the mixture to reduce viscosity. [Industrial Applicability]

[0029] Wakayama Prefecture's Kishu Umeboshi account for 60% of the national market share, with an annual production of 70,000 tons. In Wakayama Prefecture, 10,000 tons of plum seasoning wastewater is discarded annually during the Umeboshi manufacturing process. Umeboshi manufacturing companies can install wastewater treatment plants and process the wastewater, but farmers ask a contractor to process the plum vinegar wastewater as industrial waste. The present invention can reduce the waste of plum vinegar. It can also reduce the sourness of plum vinegar extract, making it usable as a healthy seasoning. [Explanation of symbols]

[0030] 1 Tank body 2 Stirring motor 3 Stirring blade 4. Oil-free rotary pump (vacuum) 5. Band Heater 6 Measuring instrument, filling section 7 Table (adjustable up and down) 8 Vacuum Release Valve 9. Piping port from pressure reducing pump 10. Hole for inserting a thermocouple to detect the liquid temperature 11 Raw material inlet for plum vinegar extract, etc.

Claims

1. A seasoning made from plum vinegar extract, honey, and binchotan charcoal powder.

2. The seasoning according to claim 1, characterized in that 0.1 to 10.0 grams of plum vinegar extract and 0.01 to 0.2 grams of binchotan fine powder are added to 120 grams of honey.

3. 3. The method for producing the seasoning according to claim 1 or 2, characterized in that the seasoning is prepared using a filling device provided with a tank body, a stirring device, a band heater for heating and keeping the tank warm, a vacuum pump for reducing the pressure in the upper space of the tank containing the contents, a vacuum release valve, and a measuring device.

4. The seasoning according to claim 1 or 2, which is used as a spread on toast, tomatoes, or cheese, added to ice cream, yogurt, or mayonnaise, or as a topping for pasta or pizza.

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