JP2009232799A - Citrus flesh-containing ponzu soy sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain citrus flesh-containing Ponzu soy sauce stably retaining aroma and flavor of citrus even if preserving for a long period without changing a structure of a packaging container, using a specially prepared food material, or using a fruit skin crushed product. <P>SOLUTION: The citrus flesh-containing Ponzu soy sauce comprises using as the citrus fruit juice raw material thereof, citrus flesh-containing citrus fruit juice which is made of citrus flesh of a grain size allowing to pass 20 mesh but not to pass 60 mesh, and citrus fruit juice passing 60 mesh, and has 10-50% (w/w) of the flesh based on the total mount of the flesh and the fruit juice. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention stably maintains the scent and flavor of citrus even when stored for a long time without changing the structure of the packaging container, using a specially prepared food material, or using a crushed peel. Regarding ponzu soy sauce.

It is known to use citrus fruit juice together with soy sauce, vinegar, sugar, miso, salt, etc. to produce ponzu soy sauce. However, this ponzu soy sauce has a defect that the scent and flavor of citrus juice gradually deteriorate after production.
Conventionally, several methods have been proposed as a method for preventing this, but none of them is sufficiently satisfactory.

  That is, a method for stably maintaining the scent and flavor of citrus fruit juice by storing the citrus fruit juice-containing seasoning liquid and the soy sauce-based seasoning liquid in a non-mixed state in the same container or packaging material, that is, by using a two-pack type. (For example, refer to Patent Document 1), it is necessary to change the structure of the container to accommodate two liquids, to prepare two containers, and to mix them when used, which is complicated.

  In addition, when storing ponzu using citrus in a polyolefin resin bag and storing it, grated vegetables are newly added to ponzu and the fragrance component of citrus is prevented from being adsorbed to the resin ( For example, Patent Document 2) has a disadvantage that a specially prepared grated vegetable is forced to be added, and the flavor derived from the vegetable is transferred to ponzu, which is different from conventional ponzu.

In addition, in the production of an acidic liquid seasoning using citrus, a method for adjusting the viscosity to 50 to 15,000 mPa · s by using a ground citrus peel excellent in aroma and flavor, further adding a seafood extract ( For example, Patent Document 3) has a drawback in that the crushed skin is precipitated during storage, looks bad, gives the consumer unpleasantness, and consequently impairs the commercial value.
Japanese Patent Laid-Open No. 6-113782 JP 2003-299458 A JP 2001-299263 A

  The present invention stably maintains the scent and flavor of citrus even when stored for a long time without changing the structure of the packaging container, using a specially prepared food material, or using a crushed peel. The purpose is to obtain ponzu soy sauce.

  As a result of intensive studies to solve the above problems, the inventors of the present invention pass citrus pulp with a particle size that passes through a coarse mesh and does not pass a fine mesh, soy sauce, vinegar, sugar, When used together with miso, salt, etc. to produce ponzu soy sauce, even if stored for a long time without changing the structure of the packaging container, using specially prepared food materials, or using crushed fruit peels, Knowing that ponzu soy sauce that stably maintains the citrus aroma and flavor was obtained, the present invention was completed based on this finding. That is, this invention is the ponzu soy sauce containing citrus pulp shown below.

(1) Ponzu soy sauce with citrus pulp, which is obtained by adding citrus pulp having a particle size that passes through a coarse mesh and does not pass through a finer mesh.
(2) The citrus soy sauce with citrus pulp according to (1) above, wherein the coarse mesh is 20 mesh and the fine mesh is 60 mesh.
(3) It consists of citrus pulp having a particle size that passes 20 mesh and does not pass 60 mesh, and citrus juice that passes 60 mesh, and the ratio of the pulp to the total amount of the pulp and the juice is 10 to 50% (w / W) Ponzu soy sauce with citrus fruit pulp obtained by adding citrus fruit juice with citrus fruit pulp.

  According to the present invention, the scent and flavor of citrus can be stabilized even if stored for a long time without changing the structure of the packaging container, using a specially prepared food material, or using a crushed peel. The ponzu soy sauce to hold can be obtained.

  The ponzu soy sauce in the present invention means citrus pulp or citrus pulp and citrus juice, which is obtained by using soy sauce, vinegar, sugar, miso, salt, bonito kombu extract, chemical seasoning, etc. .

  Citrus citrus is preferable as the citrus, and examples of the citrus citrus include eggplant, sudachi, kabosu, and lemon.

  The citrus pulp used in the present invention is a citrus fruit as it is, or after chopping, or peeling, and then squeezing the juice roughly, first passing through a coarse mesh and then finer mesh openings. What was obtained by collecting the fraction which does not pass a mesh is mentioned.

As the coarse mesh, any mesh can be used as long as it prevents the mixture of seeds and pericarp crushed material, but 20 mesh (mesh size 850 μm) is used to prevent such contamination almost completely. Is most preferred.
In addition, as the mesh having a finer opening than that, any mesh can be adopted as long as the mesh has a smaller opening than the coarse opening mesh, but the fine particles in the juice are collected. Therefore, 60 mesh (aperture 250 μm) is most preferable. In the present invention, the fraction that has passed through 60 mesh is called citrus juice.

  The citrus pulp used in the present invention is preferable because it can be easily obtained by using a vibration feeder. In other words, a coarse mesh mesh and a finer mesh mesh are installed in two levels in the vertical direction on the cylinder screen of the vibrating screen, and the cylinder frame is divided into three rooms: an upper chamber, a middle chamber, and a lower chamber. Configure the vibration feeder. Then, citrus juice is poured from the top, and the juice is made up of a pulp fraction in which the upper chamber is mostly skin, seeds, etc., a pulp fraction in the middle chamber, and most of the lower chamber is fruit juice. Fractions into fractions, and a pulp fraction is collected from the middle chamber.

  Citrus pulp used in the present invention may be used alone or in combination with citrus juice. The total addition of citrus pulp or citrus pulp and citrus juice is preferably 1-50% (w / v), more preferably 5-30% (w / v) in ponzu soy sauce, 15 -25% (w / v) is most preferred.

  When citrus pulp is used in combination with citrus juice, the ratio of the citrus pulp is preferably 10 to 50% (w / w), preferably 10 to 30% (w / w) based on the total weight of citrus pulp and citrus juice. w) is more preferable, and 20 to 30% (w / w) is most preferable. That is, if it is less than 10% (w / w), there is a risk that it becomes difficult to stably maintain the scent and flavor of citrus over a long period of time. On the other hand, if it exceeds 50% (w / w), there is a risk that precipitation of pulp quality increases.

  Hereinafter, the present invention will be described more specifically with reference to examples.

(Preparation of coconut pulp and coconut juice)
A 20-mesh coarse mesh and a 60-mesh finer mesh mesh are installed in the vertical direction in the cylinder frame of the vibrating screen, and the cylinder frame is divided into three rooms: an upper chamber, a middle chamber, and a lower chamber, Configure the feeder. Without peeling the coconut skin, squeezed with a squeezing machine as it is, and the resulting squeezed liquid was poured into the vibrating sieve from above the cylinder frame, and the squeezed liquid was mostly peeled from the upper chamber. And so on, fractions of coconut pulp in the middle chamber, and fractions in which most of the lower chamber is coconut juice, coconut pulp was obtained from the middle chamber, and coconut juice was obtained from the lower chamber.

(Preparation of ponzu soy sauce with citrus pulp)
The coconut juice shown in Table 1, or the coconut juice and coconut pulp are mixed with the seasoning liquid mainly composed of soy sauce by blending the following ponzu soy sauce, and contain the coconut juice shown in Table 1, or the coconut juice and coconut pulp. Ponzu soy sauce with citrus pulp was obtained.

(Combination of ponzu soy sauce with citrus pulp)
Eggplant juice listed in Table 1, or eggplant juice and eggplant meat 200g
400ml soy sauce
Vinegar 50ml
50g sugar
Miso 50ml
5g sodium glutamate
Disodium inosinate 0.5g
Total water requirement 1000ml

(Preservation test)
The citrus fruit juice shown in Table 1 or citrus fruit-filled ponzu soy sauce containing citrus fruit juice and coconut pulp is placed in a 300 ml PET bottle, stoppered (covered), and allowed to stand at 35 ° C. for 14 days. The strength of the scent, the flavor and the presence of precipitation were examined. The results are shown in Table 2.

  From the results in Table 2, when the ratio of the citrus pulp to the total weight of the citrus pulp and citrus juice is less than 10% (w / w), there is a risk that it is difficult to stably maintain the scent and flavor of the eggplant over a long period of time. There is. Conversely, when it exceeds 50% (w / w), it turns out that there exists a danger that precipitation of a pulp quality will increase. On the other hand, when it is 10 to 50% (w / w), even if stored for a long time, the scent and flavor of citrus are stably maintained, and citrus soy sauce containing citrus pulp with little precipitation derived from citrus pulp is used. I know you get.

Claims (3)

  Ponzu soy sauce with citrus pulp, which is made by adding citrus pulp with a grain size that passes through a coarse mesh and does not pass through a finer mesh.   The ponzu soy sauce with citrus pulp according to claim 1, wherein the coarse mesh is 20 mesh and the fine mesh is 60 mesh.   It consists of citrus pulp having a particle size that passes through 20 mesh and does not pass through 60 mesh, and citrus fruit juice that passes through 60 mesh, and the ratio of the pulp to the total amount of the pulp and the juice is 10 to 50% (w / w) Ponzu soy sauce with citrus pulp, to which citrus juice with citrus pulp is added.