JPH0542A - Pickled ume food - Google Patents
Pickled ume foodInfo
- Publication number
- JPH0542A JPH0542A JP15168091A JP15168091A JPH0542A JP H0542 A JPH0542 A JP H0542A JP 15168091 A JP15168091 A JP 15168091A JP 15168091 A JP15168091 A JP 15168091A JP H0542 A JPH0542 A JP H0542A
- Authority
- JP
- Japan
- Prior art keywords
- ume
- pickled
- food
- sourness
- pungent taste
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000021018 plums Nutrition 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 2
- 239000001728 capsicum frutescens Substances 0.000 claims description 2
- 235000019633 pungent taste Nutrition 0.000 abstract description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract description 4
- 241000269851 Sarda sarda Species 0.000 abstract description 2
- 244000227206 Aframomum melegueta Species 0.000 abstract 2
- 238000007598 dipping method Methods 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 238000005554 pickling Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 241001247145 Sebastes goodei Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 235000001365 Ximenia caffra Nutrition 0.000 description 1
- 244000159501 Ximenia caffra Species 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は梅漬食品に関するもので
ある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a plum pickled food.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】梅干し
に代表される梅漬食品は、健康に良くダイエット食品と
しても知られている。[Prior Art and Problems to be Solved by the Invention] Plum pickled foods represented by umeboshi are well known for their good health and are also known as diet foods.
【０００３】しかしながら、あまりに酸味がきついこと
から、酸味を好まない若者には好んで食されない傾向が
ある。However, since the sourness is too strong, young people who do not like the sourness tend to prefer not to eat.
【０００４】本発明は、この梅漬食品を食べ易く改善
し、老人から若者まで、健康食品あるいはダイエット食
品として好んで食することとなり、従来にない全く新し
い梅漬食品を提供することが技術的課題である。The present invention improves the ume-zuke food so that it can be easily eaten, and is favorably eaten by old people and young people as a health food or diet food, and it is a technical problem to provide a completely new ume-zuke food that has never existed before. is there.
【０００５】従来、単にキムチなど辛味材により辛味に
味付けした漬物食品は存在するが、梅漬食品にこの辛味
材を用いて辛味に味付けしたものはない。[0005] Conventionally, there are pickled foods that are simply seasoned with a spicy material such as kimchi, but none of the plum pickled foods are seasoned with a spicy material.
【０００６】本発明は、発想の転換を図り、従来の酸っ
ぱいという梅漬食品の固定観念を打破し、辛味に味付け
すると共に、さらにこの辛味材の漬け置き効果により梅
漬自体の酸味を押さえた梅漬食品を提供するものであ
る。The present invention aims to change the way of thinking, breaks the conventional idea of sour and sour plum pickled foods, seasons them with spicy taste, and further suppresses the sourness of the pickled plums by the effect of pickling the spicy material. Is provided.
【０００７】[0007]
【課題を解決するための手段】塩漬けした梅漬品にとう
がらしなどの辛味材を混ぜ合わせ、所定時間漬け置きし
て梅漬品の酸味を除き辛味に味付けしたことを特徴とす
る梅漬食品に係るものである。[Means for solving the problem] A ume-pickled food characterized in that salted ume-zuke is mixed with spices such as red pepper, and the ume-zuke is seasoned for a certain period of time to remove the sourness of the ume-zuke is there.
【０００８】[0008]
【作用】とうがらしなどの辛味材を混ぜ合わせ、所定時
間漬け置きすることで、梅漬品が辛味となり、且つ梅漬
品の酸味が減少する。[Function] By mixing spices such as chili pepper and soaking them for a predetermined time, the pickled plums become spicy and the sourness of the pickled plums is reduced.
【０００９】[0009]
【実施例】塩分控えめの梅漬品（市販の梅干しで良い）
に辛味材を混ぜ合わせる。[Example] Umezuke products with low salt content (commercial umeboshi is acceptable)
Mix the spicy sauce with.
【００１０】この辛味材は、とうがらしを刻んだものが
良く、さらにうま味を出すため赤く変色した辛味のある
なんばん（かぐらなんばんと称されるものが最適であ
る）を刻んで入れると良い。また、更にうま味と甘味を
出すために、赤ピーマンを刻んで入れると良い。This spicy material is preferably chopped chili pepper, and it is better to add chopped namba (which is best called kagura namban) that is discolored red to give an umami taste. To add more umami and sweetness, chop the red bell pepper and add.
【００１１】このまま所定時間漬け置きしても良いが、
製品化に際して良好な味を出すため、本実施例では以下
の調味料を入れて漬け汁を作りこの中に漬け置きする。It may be left as it is for a predetermined time,
In order to obtain a good taste when commercializing, in the present embodiment, the following seasoning is added to make a pickled soup and the pickled soup is placed therein.
【００１２】本実施例の漬け汁は、カツオだし、昆布だ
し、みりん、醤油、酒、糖類、しその葉、やきだしなど
を適宜少量加え、この漬け汁に前記辛味材を混ぜ合わせ
た梅漬品を漬け込む。The pickled soup of this embodiment is a plum picked product prepared by adding a small amount of bonito dashi, kombu dashi, mirin, soy sauce, sake, sugar, soybean leaves, and yakidashi to the dashi soup. Pickle.
【００１３】漬け置き時間は、梅の大きさや硬さ具合な
どを考慮して決定するが、数日以上置くことが望まし
く、この漬け置き時間が長い程、梅の酸味は失われて行
き、逆に辛味が増して行く。The pickling time is determined in consideration of the size and hardness of the plums, but it is desirable to leave it for several days or longer. The longer the pickling time is, the more the sourness of the plums will be lost. The spiciness increases.
【００１４】[0014]
【発明の効果】本発明は、上述のように構成したから、
従来にない辛味の梅漬食品となり、しかも酸味が漬け置
くことで失われるため、若者でも非常に食べ易い全く新
しい梅漬食品を提供できることとなる。Since the present invention is constructed as described above,
It will be a spicy plum pickled food that has never been seen before, and the acidity will be lost by pickling it, so it will be possible to provide a completely new plum pickled food that is very easy for young people to eat.
Claims (1)
味材を混ぜ合わせ、所定時間漬け置きして梅漬品の酸味
を除き辛味に味付けしたことを特徴とする梅漬食品。[Claim 1] A plum-pickled food characterized in that salted pickled plums are mixed with a spicy material such as red pepper and left for a predetermined time to remove the sourness of the pickled plums and season them spicyly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15168091A JPH0542A (en) | 1991-06-24 | 1991-06-24 | Pickled ume food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15168091A JPH0542A (en) | 1991-06-24 | 1991-06-24 | Pickled ume food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0542A true JPH0542A (en) | 1993-01-08 |
Family
ID=15523910
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15168091A Pending JPH0542A (en) | 1991-06-24 | 1991-06-24 | Pickled ume food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0542A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4962395A (en) * | 1987-12-11 | 1990-10-09 | Honeywell Control Systems Limited | Liquid level sensor with wide temperature range capacity |
-
1991
- 1991-06-24 JP JP15168091A patent/JPH0542A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4962395A (en) * | 1987-12-11 | 1990-10-09 | Honeywell Control Systems Limited | Liquid level sensor with wide temperature range capacity |
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