梅加工品の製造方法

Manufacture of plum processed product

Abstract

(57)【要約】 【解決手段】 糖類、酸味料、調味料、梅果汁、梅エキ ス、梅酢、及び/又は、香料を含有してなる調味液と、 梅肉と、を混合して梅加工品を製造する。 【効果】 価格の高い梅果汁、梅エキスを使用すること なくあるいはごく少量使用するだけで、風味、品質のす ぐれた梅加工品を低コストで製造できる。
PROBLEM TO BE SOLVED: To obtain a full-bodied and delicious plum processed product full of flavors using an inexpensive raw material obtained by mixing plum flesh and liquid seasoning composed by containing some of saccharides, sour seasoning, seasoning, plum juice, plum extract, plum vinegar and spices. SOLUTION: Basically, this product is composed by containing the plum flesh and the liquid seasoning. As the liquid seasoning, the mixture of one or more kinds of the saccharides, the sour seasoning, the seasoning the plum juice, the plum extract, the plum vinegar and the spices is used and, preferably, it is manufactured by mixing 98-50% liquid seasoning and 2-50% the plum flesh. As the composition of the liquid seasoning, 0.1-10% one of the saccharides, 0.1-10% sour seasoning, 0.01-1% seasoning and 0.1-40% plum juice, 0.1-40% plum extract and 0.1-30% plum vinegar as needed is preferable and 0.1-30% brewed liquor can be mixed further as needed.

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Cited By (3)

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    JP-2009077641-AApril 16, 2009Manns Wine Co Ltd, マンズワイン株式会社混濁酒類
    JP-2015061540-AApril 02, 2015サッポロビール株式会社会社, Sapporo Breweries Ltd, サッポロビール株式会社容器入り飲料、容器入り飲料の製造方法、容器入りアルコール飲料、容器入りアルコール飲料の製造方法及び風味付与方法
    JP-2015112102-AJune 22, 2015ポッカサッポロフード&ビバレッジ株式会社, Pokka Sappro Food & Beverage LtdUmeboshi flavor composition, and method of imparting umeboshi flavor