JP2009089681A - Nobiletin-rich fruit vinegar and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fruit vinegar whose raw material is a citrus fruit, such as, nobiletin-rich Citrus depressa HAYATA and a method for producing the fruit vinegar, in view of the fact that, by recent studies, it has been found that the rind of citrus fruits such as Citrus depressa HAYATA is rich in nobiletin, and using the rind, various processed products have been made; however, fruit vinegar subjected to acetic acid fermentation using the rind as a raw material has not yet been made. <P>SOLUTION: The method for producing a nobiletin-rich fruit vinegar includes a step of adding ethanol to strained lees as a raw material resulting from squeezing a citrus fruit, such as, Citrus depressa HAYATA to sterilize the lees and eluting essential oil from the sterilized lees; a step of adding a diluting liquid to dilute the ethanol-added product; and a step of adding acetic acid bacteria and agitating the resultant mixed liquid including the strained lees, ethanol and the diluting liquid to effect acetic acid fermentation. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to fruit vinegar made from citrus fruits, and more particularly to a nobiletin-rich fruit vinegar mainly made from the peel of citrus fruits and a method for producing the same.

  Numerous fruit vinegars of citrus fruits, especially fruit juice, have been made.

  In general, fruit vinegar is produced by subjecting fruit juice, which is a raw material, to alcohol fermentation, decomposing sugar contained in the fruit juice into alcohol, adding acetic acid bacteria, and subjecting it to acetic acid fermentation.

  Due to the diversification of consumer preferences in recent years, many fruit vinegars that have been fermented with acetic acid using fruit juices of various fruits such as apples and persimmons have been made, but citrus fruits with a high citric acid content are Since the pH value decreases as the citric acid concentration increases, the activity of acetic acid bacteria is inhibited, and in the usual method, fruit vinegar that is subjected to acetic acid fermentation using citrus fruit juice as a raw material cannot be produced.

However, Patent Document 1 below discloses a method for solving the above-described problems and producing fruit vinegar using citrus citrus juice having a high citric acid content as a raw material.
Japanese Patent No. 3859881

  According to the invention according to Patent Document 1, the total amount of citrus citrus juice used is 100 g or more per liter of brewed vinegar, there is no odor of grains, etc., which has never existed before, and a refreshing wind unique to citrus citrus It is flavorful and can produce fruit vinegar that is much easier to drink than other fruit vinegars.

  Specifically, in the relationship between citric acid content and pH in citrus juice, when the citric acid content is 30 mg / ml, the pH decreases to 2.5 or lower, but when it is 10 mg / ml or lower, the pH decreases. In the presence of alcohol (ethanol), acetic acid citrus fruit juice with a low citric acid content or a diluted liquid thereof is added to acetic acid in the presence of alcohol (ethanol). Fruit vinegar is produced by acetic acid fermentation with bacteria.

  However, in the invention according to the above-mentioned Patent Document 1, sea squirrel is cited as the fragrant citrus fruit juice used as a raw material. Almost never falls below.

If it does so, in the invention which concerns on the said patent document 1, when using a seek washer as a raw material, it is necessary to make a citric acid content low.
As one of the methods, the invention according to the above-mentioned Patent Document 1 mentions acid reduction treatment. This acid reduction treatment is performed by treating citric acid with a treatment such as administering a vitamin B group solution to a tree after fruit set. An example of citric acid contained in a method of reducing the content, adding calcium carbonate to fruit juice, removing the generated precipitate, or removing by adsorption by resin treatment (for example, contact with an anion exchange resin). This is a method that removes all or part of the juice from the fruit juice, and even with the acid reduction treatment to use Sikhwasher fruit as a raw material, it requires additional processing costs and is extremely artificial production using natural fruit juice as the raw material. The result depends on the method, and it cannot be said that it is a manufacturing method that makes full use of the goodness of natural materials.

  In addition, as another method for lowering the citric acid content of sikhwasher fruit, a method of diluting shikuwasha fruit juice is cited. Dilute with apple juice, fruit juice, etc., various juices with low citric acid, saccharified solution of starch such as potato precipitate, and saccharified solution of flour such as corn flour. It is a matter of course that the flavor of the Sikhwasher juice that has been reduced is reduced, and the invention according to the above-mentioned Patent Document 1 mentions “the refreshing flavor and flavor unique to citrus citrus” It is doubtful if only it remains.

  Sea quashshire has long been known as a citrus native to Okinawa, and in particular, Shikushasha (scientific name: Citrus depressa HAYATA) is the main producing area mainly in Ogimi village in the northern part of the main island of Okinawa. Recently, it has become widely known that nobiletin is contained in a large amount.

  In general, it is widely known that citrus fruits contain a large amount of polymethoxyflavone as a flavonoid component. Among these polymethoxyflavones, nobiletin is particularly effective in preventing carcinogenesis, blood glucose level, and blood pressure. Since it has various functions such as effects and anti-ulcer properties, it is expected to be applied to many fields such as fortification of ingredients to foods, food additives, pharmaceuticals, etc. Yes.

  However, although these Sikhwasher fruits have been used as raw materials for processing in the past, most of them remained in the use of fruit juice, and the skin part was discarded. It was found that a large amount was contained in the pericarp of shah fruit.

  Although various processed products are made using the pericarp portion of this Sikhwasher fruit, fruit vinegar fermented with acetic acid using the pericarp portion of the Sikhwasher fruit as a raw material has not yet been made.

  Therefore, the present invention provides a fruit vinegar mainly made from the fruit skin part of citrus fruit, in particular, a Sikhwasher fruit containing a large amount of nobiletin, and provides a fruit vinegar using the fruit skin part and a method for producing the same. It is to be an issue.

  The present invention can solve the above-described problems by the following means.

Claim 1 of the present invention provides
Using squeezed pomace of citrus fruits as a raw material,
In the pomace,
Adding ethanol, sterilizing the pomace and eluting the essential oil from the pomace;
Adding a diluent and diluting the ethanol additive;
Adding acetic acid bacteria, squeezing, ethanol, stirring the mixed solution consisting of the diluted solution, and acetic acid fermentation;
It is a manufacturing method of the fruit vinegar containing nobiletin high content characterized by consisting of.

  The method for producing fruit vinegar with high content of nobiletin according to the present invention uses citrus fruits, particularly pomace after squeezing, as the raw material.

  Recent studies have shown that nobiletin, which is abundant in citrus fruits, is particularly abundant in the pericarp.

  Therefore, in order to produce fruit vinegar rich in nobiletin, the present invention uses pomace after squeezing fruit juice from citrus fruits.

The citrus fruit refers to a fruit of a plant belonging to the citrus fruit family, such as Citrus genus, Kumquat genus, Karatachi genus, etc., as long as the fruit can be edible, and the following can be used.
1) Oranges Valencia orange, navel orange, etc.
2) Karachi, etc.
3) Kumquats Kumquats, etc.
4) Grapefruits Grapefruit, etc.
5) Citrus citrus Yuzu, Daidai, Kabosu, Sudachi, Lemon, Shikwasa, Lime, Citron, etc.
6) Citrus Natsumikan, Hassaku, Hyuganatsu, Bellows, Sweety, Dekopon, etc.
7) Tangors Iyokan, Kiyomi, Harumi, etc.
8) Tanzero, seminole, etc.
9) Buntans Buntans, evening birch, etc.
10) Citrus Mandarin orange, Satsuma mandarin, Ponkan, Tachibana, Kishu mandarin, etc.

  The pomace may be a pomace containing all the seeds, gills, inner pericarp, outer pericarp, etc., in a state where the fruit juice has been squeezed from the fruit. You may use what remove | excluded any or all of the parts with low nobiletin content other than an outer pericarp, such as a seed, a funnel membrane, and an inner pericarp.

  Further, in the present invention, since fruit juice is not used as a raw material, unlike the invention according to Patent Document 1 described above, no acid reduction treatment or dilution for reducing the citric acid content is required. Therefore, fruit vinegar rich in flavor can be produced by making use of the advantages of natural materials by an extremely simple process.

  Moreover, since the pomace is used as a raw material as it is, after the fruit is squeezed, a process for using it as a raw material is not required, so that the manufacturing process is also simple and inexpensive.

  Ethanol is used for acetic acid fermentation, but it also serves the purpose of eluting essential oil from the pomace and sterilizing the pomace.

  The ethanol to be added may be an alcoholic beverage.

  In addition, ethanol is not added to acetic acid fermentation, but sugar may be added to the pomace of the fruit to cause alcohol fermentation, which may be used for acetic acid fermentation.

  In this case, ethanol is not used for acetic acid fermentation, but is used only for the purpose of eluting the essential oil from the pomace and sterilizing the pomace.

  Moreover, when the alcohol concentration after alcohol fermentation is low, ethanol may be added as appropriate to adjust the alcohol concentration.

  The purpose of the diluting solution is to adjust the alcohol concentration of the mixture consisting of pomace, ethanol, and diluting solution, and to dilute the acetic acid fermentation after adding acetic acid bacteria.

  The dilution liquid may be any one as long as the above-described purpose is obtained. For example, in addition to natural water such as tap water and spring water, water such as distilled water and purified water, fruit juice, fruit juice drinking water, soft drink water, sugar water Etc.

  In addition, when the ethanol is not used for acetic acid fermentation and sugar is added to the pomace of the fruit for alcohol fermentation, the diluted solution itself is a liquid containing sugar, and the sugar is added by this diluted solution. Alternatively, the diluted solution itself does not contain sugar, and the sugar may be added separately from the diluted solution.

  The acetic acid bacterium may be any bacterium that produces acetic acid. For example, the acetic acid bacteria “Acetobacter acetic (NBRC 3281)” of the National Institute of Technology and Evaluation, Biotechnology Headquarters (NBRC) can be used.

  After acetic acid bacteria are added to the mixed solution, acetic acid fermentation is performed while appropriately stirring the mixed solution. Acetic acid fermentation is performed at room temperature for about 2 to 3 months.

Claim 2 of the present invention provides
The pomace is a method for producing nobiletin-rich fruit vinegar characterized by using only the pericarp of citrus fruits.

  In the present invention, the squeezed citrus fruit used as a raw material is only the outer skin of the fruit.

  Recent studies have revealed that nobiletin is contained more in the pericarp than in fruit juice among citrus fruits.

  Therefore, for the pomace of fruit, only the outer skin of citrus fruits is used.

  Thereby, the fruit vinegar which used the citrus fruit containing many nobiletins as a raw material can be manufactured.

  As for the outer skin, only the outer skin may be separated when the citrus fruit is in a raw state, or only the outer skin may be separated after the fruit is frozen or dried, and any method may be used.

Claim 3 of the present invention provides
The citrus fruit is Sikhwasher, which is a method for producing nobiletin-rich fruit vinegar.
The Sikhwasher (scientific name: Citrus depressa) is an evergreen shrub of the citrus family, and is a citrus fruit that is a specialty of Okinawa Prefecture.
It is a perfume citrus fruit that is famous as a special product of Okinawa, and it has a moderate sweetness and a refreshing fragrance. Besides being used as an accent for cooking, it is also used as a juice by diluting fruit juice.
This Shikshasha is rich in nobiletin, a kind of flavonoid, and is expected to have a cancer-suppressing effect and is processed and distributed as a health food.
In addition, since Sikhwasher uses almost no pesticides for its cultivation, it has been conventionally practiced to squeeze the whole fruit and process it, and use the pomace after squeezing the whole as it is as a raw material. Can do.

Claim 3 of the present invention provides
The pomace is
It is a manufacturing method of nobiletin high content fruit vinegar characterized by being 10 to 50 weight% with respect to the liquid mixture which consists of pomace, ethanol, and a dilution liquid.

  The fruit vinegar which concerns on this invention is manufactured using 10-50 weight% of the liquid mixture which consists of a pomace used as a raw material, a pomace, ethanol, and a dilution liquid.

  The pomace may be only the pericarp, or it may include not only the pericarp, but also all the pomace after squeezing the fruit, including the inner pericarp, seeds, gills, etc. Or may be selected as appropriate.

  By using 10 to 50% by weight of the pomace, it is possible to produce fruit vinegar that is rich in nobiletin and rich in the flavor of citrus fruits such as Sikhwasher.

Claim 4 of the present invention provides
The diluent is
It is a method for producing nobiletin-rich fruit vinegar, characterized by adding so that the citric acid-containing concentration of a mixture consisting of pomace, ethanol and diluent is 3% or less.

  The present invention adjusts the alcohol concentration of a mixture consisting of pomace, ethanol, and a diluent, and adds a diluent for the purpose of facilitating acetic acid fermentation after the addition of acetic acid bacteria. The citric acid-containing concentration is added so as to be 3% or less.

  As the concentration of citric acid increases, the pH value decreases and inhibits the activity of acetic acid bacteria.

  Therefore, the present invention has solved this problem by using only squeezed residue excluding a portion of juice containing a lot of citric acid while using citrus fruits such as Sikhwasher with a high citric acid concentration as a raw material. It is.

  Therefore, the diluting liquid according to the present invention is added so that the citric acid-containing concentration of the mixed liquid composed of pomace, ethanol, and diluting liquid is 3% or less.

  Since the citric acid-containing concentration of the liquid mixture consisting of pomace, ethanol, and diluent may be 3% or less, the citric acid-containing concentration of the diluent itself may be 3% or more.

  For example, there is no problem when using natural water such as tap water, spring water, distilled water, purified water, etc., but juice, juice drink, soft drink, etc. containing a high amount of citric acid are used as a diluent. Even in such a case, the concentration of citric acid as a whole mixture may be 3% or less, and fruit juice containing a high amount of citric acid may be diluted and added.

Claim 5 of the present invention provides
The liquid mixture consisting of the above pomace, ethanol and diluent is
The method for producing nobiletin-rich fruit vinegar according to any one of claims 1 to 4, wherein the alcohol concentration is 3 to 10%.

  Ethanol is added so that the alcohol concentration of the liquid mixture consisting of pomace, ethanol, and diluent is 3 to 10%.

  Ethanol is used for acetic acid fermentation, but it also serves the purpose of eluting essential oil from the pomace and sterilizing the pomace.

  The ethanol to be added may be an alcoholic beverage. For example, awamori may be used.

  Since the alcohol concentration of the mixed solution may be 3 to 10%, the alcohol concentration in the step of adding ethanol to the pomace may be 10% or more.

  In this case, the alcohol concentration of the mixed solution is adjusted by adding a diluent.

  Also, when sugar is added to the pomace of citrus fruits such as Sikhwash and fermented with alcohol, if the alcohol concentration after alcohol fermentation is low, ethanol may be added as appropriate to adjust the alcohol concentration. .

  Also in this case, it can be adjusted by adjusting the alcohol concentration of the mixed solution composed of the pomace, ethanol, and the diluted solution to 3 to 10%.

  When the alcohol concentration of the mixed solution is 3 to 10%, the activity of acetic acid bacteria is promoted, and fruit vinegar rich in nobiletin and rich in flavor of citrus fruits such as Sikhwasher can be produced. .

  1) Fruit vinegar that is rich in nobiletin and rich in flavor of citrus fruits such as Sikhwasher can be produced.

  2) By not using the juice part of citrus fruits such as Sikhwasher containing a high amount of citric acid, it is not necessary to perform acid reduction treatment or citric acid removal treatment, and the wind of citrus fruits such as natural Sikhwasher Flavorful fruit vinegar can be produced.

  3) Fruit vinegar with a high content of nobiletin can be produced by using the outer skin part of citrus fruits such as Shikuwasha as a raw material.

  4) By using the pomace which is the residue after squeezing fruit juice from citrus fruits such as Sikhwasher, it has been possible to effectively utilize what was conventionally disposed of and reduce waste. it can.

  5) By setting the citric acid content concentration of the mixed solution to 3% or less, the acetic acid bacteria are actively activated and can be effectively fermented with acetic acid.

  6) By setting the alcohol concentration of the mixed solution to be 3 to 10%, the acetic acid bacteria are actively activated and can be effectively fermented with acetic acid.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

  FIG. 1 is a flow chart showing an embodiment of a process for producing fruit vinegar according to the present invention.

  This example demonstrates the manufacturing method of the fruit vinegar using the pomace of the Sikhwasher fruit which is citrus.

  In the fermentation tank, the pomace after squeezing the fruit juice of Sikhwasher fruit which is the raw material of the fruit vinegar according to the present invention is put.

  As the pomace, 3.6 kg of juice containing all of seeds, gills, inner pericarp and outer pericarp after squeezing fruit juice from Sikhwasher fruit was used.

  The pomace was made to be 10 to 50% by weight of the mixed solution including ethanol and diluent added in the subsequent step.

  Next, as sterilization / essential oil extraction step 1, ethanol is added to the fermentation tank.

  In this example, Awamori was used as ethanol.

  As for Awamori, 2 L having an alcohol concentration of 30 degrees was used.

  In this sterilization / essential oil extraction step 1, the essential oil is eluted from the pomace and also serves to sterilize the pomace, so the alcohol concentration at the time of this step 1 may be high.

  Next, as an alcohol concentration adjustment step 2, a diluent is added to the fermentation tank.

  In this example, tap water was used as the diluent.

  This alcohol concentration adjustment process 2 adjusts so that the alcohol concentration of the liquid mixture consisting of pomace, awamori, and tap water may be 3 to 10%. In this embodiment, 10 L of tap water was used.

  Then, as acetic acid bacteria addition process 3, 100 ml of acetic acid bacteria are added in a fermentation tank.

  After adding the acetic acid bacteria, acetic acid fermentation was performed for 60 days while aerated at about 25 to 35 ° C. as the acetic acid fermentation step 4.

  During the fermentation period, it is desirable to appropriately stir the inside of the fermentation tank. In this example, the stirring was performed once every two days.

  After the acetic acid fermentation, the mixed solution was filtered as a filtration treatment step 5.

  As described above, fruit vinegar having a total amount of about 10 L could be produced.

  FIG. 2 is a graph showing changes over time in the acidity of acetic acid, the acidity of citric acid, and the alcohol concentration of ethanol in the production process of this example.

  The horizontal axis indicates the fermentation days, and the vertical axis indicates the content (%).

  From this graph, at the initial stage of fermentation, ethanol gradually decreases from about 7%, and is almost 0% in about 60 days.

  In addition, acetic acid gradually increased from 0% in the initial stage of fermentation, and increased to 5.5% after 60 days.

  In addition, citric acid is 0.1% at the initial stage of fermentation, 0% after about 40 days, and it can be seen that the pomace contains almost no citric acid. Therefore, unless a substance containing citric acid is added, the citric acid content does not exceed 3%.

  The decrease curve of ethanol and the increase curve of acetic acid almost corresponded, and it was confirmed that ethanol was effectively converted into acetic acid by acetic acid bacteria.

  Moreover, the nobiletin content of the manufactured fruit vinegar was 10-50 mg / 100 ml, and the acetic acid concentration was 6-7%.

Since the nobiletin content of commercially available Sikhwasher juice is about 10 to 20 mg / 100 ml, and the acetic acid concentration of the commercially available fruit vinegar is about 4 to 5%, the method for producing fruit vinegar according to the present invention According to this, high quality fruit vinegar can be produced.

It is a flowchart which shows one Example of the manufacturing process of the fruit vinegar concerning this invention. It is a figure which shows the graph of the time-dependent change of the alcohol concentration of acetic acid degree, citric acid acidity, and ethanol in one manufacture process of the fruit vinegar of this invention.

Explanation of symbols

1 Sterilization and essential oil extraction process 2 Alcohol concentration adjustment process 3 Acetic acid bacteria addition process 4 Acetic acid fermentation process 5 Filtration process

Claims (6)

Using squeezed pomace of citrus fruits as a raw material,
In the pomace,
Adding ethanol, sterilizing the pomace and eluting the essential oil from the pomace;
Adding a diluent and diluting the ethanol additive;
Adding acetic acid bacteria, squeezing, ethanol, stirring the mixed solution consisting of the diluted solution, and acetic acid fermentation;
A method for producing nobiletin-rich fruit vinegar, comprising:
The pomace is
2. The method for producing nobiletin-rich fruit vinegar according to claim 1, wherein only the outer skin of citrus fruit is used.
The method for producing fruit vinegar containing a high content of nobiletin according to claim 1 or 2, wherein the citrus fruit is Sikhwasher.
The pomace is
The method for producing nobiletin-rich fruit vinegar according to any one of claims 1 to 3, wherein the content is 10 to 40% by weight based on a mixed liquid comprising pomace, ethanol, and a diluent.
The diluent is
The nobiletin-rich fruit vinegar according to any one of claims 1 to 4, wherein the citric acid-containing concentration of the mixture consisting of pomace, ethanol and diluent is added to 3% or less. Production method.
The liquid mixture consisting of the above pomace, ethanol and diluent is
The method for producing nobiletin-rich fruit vinegar according to any one of claims 1 to 5, wherein the alcohol concentration is 3 to 10%.