JP2007236272A - Citrus spice seasoning using new summer orange - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide citrus spice seasoning using new summer orange (Citrus Tamarana from Orange Hyuganatsu) having refreshing flavor where the flavor of new summer orange is accentuated. <P>SOLUTION: The citrus spice seasoning comprising new summer orange is obtained by addition of pulverized material comprising pepper and citrus fruit peel, wherein both skins of new summer orange and Citrus junos fruit are used at a weight ratio of (50:50) to (80:20), or both of the skin of new summer orange and the oil of Citrus junos are used at a weight ratio of (70:30) to (90:10). <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a citrus spice seasoning prepared by mixing a ground product of chili and citrus peel.

  Traditionally, as a spice seasoning using chili pepper and citrus peel (hereinafter referred to as citrus spice seasoning), the citrus pepper's unripe fruit peel was crushed and made salty so as Kyushu It is produced in. In addition, a mixture of pepper and citrus peel (see Patent Document 1) and a mixture of pepper and citrus peel (see Patent Documents 2 to 5) have been proposed. Furthermore, as a savory chili pepper, a mixture of dried ground pulverized pepper, dried ground coconut peel, ginger, yam sesame and the like is commercially available.

  Citrus ingredients for citrus spice seasoning are known to use almost any edible citrus fruit, such as eggplant, sudachi, kabosu, summer mandarin, lemon, grapefruit, orange, summer in Hinata, Buntan, and Unshu mandarin. ing.

  Hyuga Summer is characterized by a refreshing flavor of the skin, but its flavor is weak, and even when used alone as a citrus ingredient for citrus spice seasoning, it was difficult to reveal the characteristics as a flavor seasoning. .

  Patent Document 3 describes a method for improving flavor and flavor by crushing citrus peel in a range of 0.2 to 10 mm in a citrus spice seasoning. However, when Hinata Summer was used, since the flavor was weak, it was not possible to obtain a sufficient effect for making a good spice seasoning.

  On the other hand, eggplant is a citrus fruit with a unique flavor, and the peel is used as a mouthpiece for soup or a spice for pottery. In addition, the juice obtained from the whole fruit of coconut leaves is allowed to stand and the components separated and floated (hereinafter referred to as coconut oil) are used as raw materials for seasonings and dressings as an alternative raw material for coconut fruit skin. ing.

Eggplant has a strong flavor, and when used alone as a citrus raw material for a citrus spice seasoning, a flavor that is too strong may be unpopular with users.
JP-A-8-140622 JP-A-57-163462 Japanese Patent Laid-Open No. 10-248518 JP 2000-69933 A JP 2005-118000 A

  This invention is made | formed in view of such a problem, and it aims at providing the refreshing flavor citrus spice seasoning which emphasized the flavor of summer of Hinata.

  The present invention is a citrus spice seasoning prepared by mixing pulverized products of chili and citrus peel, and in combination with Hinata summer peel and coconut peel, when blended at a specific ratio, the flavor of Hinata summer was enhanced. The present inventors have found that a refreshing citrus spice seasoning can be obtained, and that the same effect can be obtained even if coconut oil is used instead of the coconut skin, and the present invention has been completed.

  That is, the present invention is a citrus spice seasoning prepared by mixing pulverized products of chili and citrus peel, and uses a combination of the summer skin of Hinata and the peel of coconut, and the weight ratio is in the range of 50:50 to 80:20. There is also provided a citrus spice seasoning characterized by using a combination of Huka Hinata peel and coconut oil in a weight ratio of 70:30 to 90:10.

  According to the present invention, since the hinoki summer peel is used in combination with coconut peel or coconut oil in an optimum range, the hinata summer flavor is complementarily enhanced, and a refreshing citrus spice seasoning can be obtained. .

  In Hinata Summer, any of immature fruit whose skin is not yellow or completely mature whose fruit skin is yellow can be used, but those which are fully matured in terms of color and flavor are preferred.

  As the eggplant, either an immature fruit whose skin is not yellow or a mature fruit whose fruit skin is yellow can be used, but one that is completely ripe in terms of color and flavor is preferable.

  In particular, when both matured summer and eggplant are used, a citrus spice seasoning excellent in yellow color can be obtained.

  In the present invention, the summer skin of Hyuga and the fruit peel of coconut may be in a form in which only the outer skin is taken out, or may be in a form using the remaining portion obtained by squeezing the fruit juice by pressing or the like.

  Moreover, it is preferable to use without drying Hyuga summer and a coconut peel. Since the flavor of Hyuga Summer is weak, when it is dried, the flavor decreases. Therefore, the effect of the present invention can be obtained better by using it without drying. Since the eggplant has a strong flavor, it can be used as it is or after being rehydrated, but it is preferably not dried. In addition, when using what dried or rehydrated is used, it converts to the weight before drying, calculates a weight ratio, and mix | blends it.

  The method for crushing the summer skin of Hinata and the palm skin and the particle size of the crush are not particularly limited and can be appropriately selected as necessary. It can be pulverized with a food processor, silent cutter, COMITOLOL (made by URSCHEL LAB. INC.), Mass colloider (made by Masuko Sangyo), etc.

  In the present invention, the coconut oil refers to a squeezed liquid obtained from whole coconut fruit, and a component that has been floated and separated, and its production method is not particularly limited. For example, after washing the whole fruit juice, it is squeezed with an in-line squeezer to obtain a juice. It can be produced by filtering the squeezed liquid through a filter to remove the contaminants, placing it in a tank, allowing it to stand, and taking out a layer containing a large amount of the essential oil component that has floated to the top and separated.

  The citrus spice seasoning of the present invention uses a combination of summer skin and coconut peel, or summer skin and coconut oil.

  When the summer skin of Hyuga and the skin of the palm are used together, the weight ratio is in the range of 50:50 to 80:20. If the blending ratio of the eggplant peel is too large, the flavor of the summer is overturned. Conversely, if the blending ratio of the pepper skin is too small, the effect of supplementing the summer flavor is weak and refreshing. Is not recognized well.

  In the case where Hyuga summer peel and palm oil are used in combination, the weight ratio is in the range of 70:30 to 90:10. If the blending ratio of the coconut oil is too high, the flavor of the summer is overturned. Conversely, if the blending ratio of the coconut oil is too small, the effect of supplementing the flavor of the summer is weak and a refreshing flavor is obtained. It is not recognized well.

  In the present invention, the chili pepper is not particularly limited as long as it has a pungent taste, such as variety, form, presence or absence of fermentation. Either red pepper or green pepper can be used, and any of raw, frozen, and dried forms can be used. Moreover, the presence or absence and form of pulverization are not limited, and any of a single product, a round slice, a rough grind, a fine powder, and the like can be used.

  The amount of chili pepper is not particularly limited, but from the viewpoint of the pungent taste, 0.1 to 5%, more preferably from 0.3, in terms of the dry weight of chili pepper with respect to the whole citrus spice seasoning. 2%. If the amount of pepper added is too large, the amount of citrus spice seasoning used will be small and the citrus flavor will not be sufficient. On the other hand, if the amount is too small, the pungent taste as a spicy seasoning is insufficient.

  In the present invention, the citrus spice seasoning may be appropriately mixed with food ingredients such as vitamin C and thickening polysaccharides in addition to food ingredients such as salt, sugar, flavor seasoning, umami seasoning, and brewed vinegar. Is possible. It is also possible to adjust the fluidity by adding water.

  The mixing method of the raw materials is not particularly limited, and can be appropriately selected in terms of process ease and necessity. The form which mixes the crushed raw material may be sufficient, and the form which mixes, grind | pulverizing a raw material as needed after mixing | blending may be sufficient. Further, the order of mixing is not particularly limited, and can be appropriately selected in terms of ease of process and necessity.

  After mixing, it is preferable to sterilize by heating. The heating conditions for sterilization are not particularly limited, and sterilization is possible by holding at 80 to 90 ° C. for 5 to 15 minutes. When the heating conditions are strengthened, the flavor of the summer is diminished, so it is preferable to set the minimum necessary sterilization conditions.

EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated, this invention is not restrict | limited to the following Example. In addition, all the following% is weight%.
[Comparative Examples 1-7, Examples 1-4]
The skin was removed from Hyuga summer and eggplant with yellow epidermis and cut in half in the horizontal direction, and then the juice and seeds were removed with a lemon press to obtain a peel. The pericarp and raw red pepper were each treated with a comitoroll equipped with a blade with an opening of 2.5 mm to obtain pulverized products. The crushed peel is mixed at the ratio shown in Table 1 to make a citrus raw material, and further, 10% red pepper ground product, 10% water syrup, 10% salt, 10% brewed with respect to the citrus raw material. Vinegar and 60% water were added and mixed to obtain a citrus spice seasoning.

  The citrus spice seasoning was subjected to a sensory evaluation with a panel of 7 people for the Hinata summer flavor and the eggplant flavor. The flavor when only Hinata Summer in Comparative Example 1 is blended is set to 0 as the standard, -1 when the flavor of summer is slightly inferior compared to the standard, -2 as the standard when the flavor of summer is inferior to the standard, and -2. In comparison, a 5-point evaluation was performed, with 1 as the case where the flavor of Hinata summer was slightly enhanced, and 2 as the case where the flavor of Hinata summer was superior compared to the standard.

[Comparative Examples 8-15, Examples 5-7]
The skin was removed from Hyuga Summer, where the epidermis was yellow, cut in half in the lateral direction, and then the juice and seeds were removed with a lemon press to obtain a peel. The pericarp and raw red pepper were each treated with a comitoroll equipped with a blade with an opening of 2.5 mm to obtain pulverized products. Commercially available eggplant oil (Zushi WAX: manufactured by ASCII Corporation) was used. The crushed peel and coconut oil are mixed at the ratio shown in Table 1 to make a citrus raw material, and further, 10% amount of red pepper ground product, 10% amount of syrup, 10% amount of salt, 10% with respect to the citrus raw material An amount of brewed vinegar and 60% amount of water were added and mixed to obtain a citrus spice seasoning.

  The citrus spice seasoning was subjected to a sensory evaluation with a panel of 7 people for the Hinata summer flavor and the eggplant flavor. The flavor when only the summer of Hinata in Comparative Example 8 is blended is set to 0 as the standard, -1 when the flavor of the summer is slightly inferior to the standard, -2 as the standard when the flavor of the summer is inferior to the standard In comparison, a five-point evaluation was performed, with the case where the flavor of Hinata summer was slightly enhanced as 1 and the case where the flavor of Hinata summer was enhanced as compared with the standard, and the average value is shown in Table 2.

Claims (2)

  In the citrus spice seasoning formed by mixing pulverized products of chili and citrus peel, the hinoki summer peel and coconut peel are used in combination, and the weight ratio is in the range of 50:50 to 80:20. Citrus spice seasoning In a citrus spice seasoning prepared by mixing pulverized products of chili and citrus peel, a floating separation component of the liquid obtained by squeezing the whole fruit of summer hinata and coconut is used in a weight ratio of 70:30 to 90: Citrus spice seasoning characterized by being in the range of 10