| 摘要 |
The present invention relates to a method of preparing Japanese-style umeboshi, which is modified to be low-salt and suitable for the Korean taste by using highly functional Rubus coreanus lees. A low-salinity umeboshi with improved functionality and sensuality can be produced by adding a small amount of initial salt to reduce salinity; having a sugar content suitable for the taste preference of Korean people; using Rubus coreanus lees thereby adding a useful functional ingredient; and dying the umeboshi with anthocyanin which is a natural dye, thereby obtaining a sensual preference higher than dying the umeboshi with the traditional Japanese Perilla frutescens var. crispa. |
