JPH04117273A - Preparation of raw solution of natural japanese apricot sour - Google Patents

Abstract

PURPOSE:To obtain natural Japanese apricot sour having beautiful color and refreshingness in drinking with causing drinking mind by taking out extract of Japanese apricot using Japanese apricot, leaves of red beefsteak plant, salt, crystal sugar and Japanese distilled spirit of barley. CONSTITUTION:Seeds of Japanese apricot are dipped in water for a night and water is completely removed. 1kg said seeds, 10g salt, 1.8l Japanese distilled spirit of barley having 25 degree and 10g salt are charged in a vessel and held in a cold and dark place for two months. Then, the extract of Japanese apricot is taken out, thus shriveled seed is wasted. Leaves of red beefsteak plant are pickled in salt for two days and lye and water of the leaves of the red beefsteak plant are removed and charged in the vessel. Furthermore, 5 GO (about 0.28l) of Japanese distilled spirit of barley having 25 degree, 10g salt and crystal sugar are added to resultant system and held in a cold and dark place for 2 months to make refresh harmony of natural Japanese apricot.

Description

[Detailed Description of the Invention] (Field of Industrial Application) There are many types of alcohol, but shochu is the most popular and inexpensive. By diluting the shochu with something else, it becomes something even better to drink, but it would be even better if it could be made into a family-friendly drink. Therefore, unlike conventional drinks made with chemicals and additives using natural plums and soybeans, this natural plum sour made with natural fruits has a beautiful color that can be seen by the eyes, and it is appealing to drinkers. Enjoy the elegance. It will give you energy for tomorrow. In this field of alcoholic beverages, it is a drink that breaks the conventional wisdom of being able to drink deliciously and cheaply.

(Prior art) Up until now, commercially available plum sours use chemical additives, so the color is dull and the taste is not very good.

(Means to solve the problem) Use all natural fruits and plants without using any additives. Soak the plums in water overnight, then drain them in a colander until all the water is gone. To get plum extract, take completely drained plum fruit,
10g of salt per 1kg, 25g of barley shochu per 1kg of plums
Put 1.81 yen and 10g of salt in a container and leave it in a cool and dark place for about 2 months with a suitable weight on it. The plums will appear and shrivel, and the plum fruit will be thrown away. Shiso leaves are
Uses red color. Wash the shiso leaves thoroughly with water,
Drain completely. When the water is completely gone,
Place in a container and salt for 2 days. After salting is finished,
Rub the perilla leaves vigorously with your hands to remove the scum and moisture from the leaves. Place the removed shiso leaves in a container, add 5 cups of 25% barley shochu, 10 g of salt, and rock sugar, and let it cool in a cool, dark place. After waiting for two months, we succeeded in creating a gentle harmony of natural plums.

(Action) Plum extract contains a large amount of concentrated citric acid, so it has medicinal properties and is effective against diarrhea.

It has strong penetrating properties and can be used as a drink to improve your health.

(Example) Method for making natural plum sour cocktail: Mix 1 part natural plum sour liquid and 10 parts tansan water with cracked ice.

Mix 1 part natural plum sour liquid with 1 part uron tea and cracked ice.

Mix 1 part natural plum sour liquid to 10 parts barley tea, and add cracked ice.

(Effects of the invention) This natural plum sour was created with great effort over a period of 6 years. Therefore, we are extremely confident in the quality of this drink, and we believe that people of all ages, both male and female, will enjoy it. It is a famous sake that is world-renowned for its aroma, color, and, of course, taste.

Claims (1)

[Claims] 1. Raw materials for producing natural plum sour: plums, red shiso leaves, salt, ice, sugar, and barley shochu. Plums can only be harvested from early June to mid-June, so they are different from products that can be harvested anytime. If you fail once, you will have to wait until June next year. That's why I spent six years working on it. There are probably many types of plums, but the ones used for making umeshu are blue and have a bitter taste, making them unsuitable. Small plums are not suitable for plum sour as only a small amount of extract can be extracted from them. The most suitable plums for undiluted plum sour are large plums with a yellow color. As with plums, red shiso leaves are most suitable from early June to mid-June. The ratio of raw materials is 1kg of plums...100g of perilla leaves, 1kg of plums...100g of salt, 1kg of plums...0.01g of rock sugar, 1kg of plums...25% barley shochu More than 1.8 liters is used to produce a stock solution of natural plum sour.