JP2009240291A - Method for producing acidic eggplant sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce a sauce having eggplant-inherent clear dark-blue color, utilizing the rinds or fruits as byproducts of eggplant in its processing. <P>SOLUTION: A method for producing an acidic eggplant sauce with eggplant-inherent dark-blue color includes the following steps: As the first step, eggplant rinds or fruits are impregnated with an acidic solution such as acidic fruit juice or citric acid solution. As the second step, the resultant rinds or fruits are pulverized to obtain an eggplant puree with stable dark-blue color. As the third step, acidic fruit juice such as of lemon, an aid and sugar are added to the puree followed by heating. As the fourth step, the resultant puree is thickened into a moderate viscosity with a thickening polysaccharide, starch, or the like. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention intends to produce an acidic cocoon sauce having a stable cocoon color by utilizing the cocoon skin that is produced as a by-product when producing cocoon pickles and the like, and coconuts having a non-standard shape.

  Conventionally, leather and non-standard products that are produced when manufacturing processed products of insulators are currently discarded as waste. In an attempt to reduce waste, insulator leather or non-standard products How to use has been studied.

  It is known that the cocoon skin contains many components having medicinal effects, and there is an immediate demand for a method of using the cocoon skin using such medicinal components. The acidic eggplant sauce of the present invention has a bright amber color and can be used in various fields as a material for bread, confectionery, or for decoration, as well as for yogurt sauce, beverages, frozen confectionery, etc.

  As a method of utilizing an insulator disclosed in the prior art, it is described in JP-A No. 2005-304466, but it relates to extraction of nasin and does not mention application to a source.

Japanese Patent Application Laid-Open No. 11-346678 describes a method for producing jams from fruits and vegetables containing anthocyanins. However, as for coconuts, it is only described as vegetables containing anthocyanins. There is no mention of actually using it to make sauces. The color of the cocoon skin is unstable, and there is no description to make sauces while stabilizing the color of the cocoon skin.

  Japanese Patent Application Laid-Open No. 2005-130843 describes a method for producing vegetable jam, but does not mention a method for producing sauces from coconut skin or fruit.

JP 2005-130843 A JP-A-11-346678 JP 2001-8642 A JP-A-6-90688 JP-A-10-155465

  The present inventors paid attention to the fact that a large amount of cocoon skin and non-standard shape products have been discarded, and as a result of earnestly researching how to use them, the present invention has been completed.

  Skin and non-standard products that are produced when producing pickles of eggplant are currently discarded as waste, and in an attempt to reduce waste, there is an urgent need to consider how to use it. ing. In addition, the pigment of the cocoon skin is unstable, and there is a demand for a processing method that stabilizes the cocoon discoloration.

  In order to solve the above problems, as a first step, coconut skin or coconut fruit is immersed in an acidic juice such as lemon water or an acidic liquid such as citric acid, and heated and pulverized as a second step. obtain. As a third step, sugar or sugar syrup is added to this cocoon puree, and lemon water or acidic fruit juice is added and heated. Succeeded in obtaining a stable cocoon-colored acidic cocoon sauce by adding polysaccharide thickener or starch as the fourth step

  According to the present invention, it is possible to effectively use the cocoon skin and the non-shape standard cocoon, and at the same time, it is possible to take nasin, which is an active ingredient in the cocoon skin, which is a good source for the body.

  This acidic eggplant sauce has a bright amber color and is expected to be used in various fields as a material for bread, confectionery, or for decoration, as well as for yogurt sauce, beverage, frozen confectionery, etc.

  The manufacturing method of the acidic eggplant sauce of this invention is demonstrated.

  First, immerse lemon water in the cocoon skin, then heat. Grind with a mixer and put into puree. Lemon water and sugar are added to this and heated again, sugar is added, thickening polysaccharide or starch is added, and cooled.

Hereinafter, the first embodiment will be described in detail.
Pour 300 g of coconut skin into 500 g of water to which 20 g of lemon juice (7-fold concentrated product) having an acidity of 30.0 is added and soak for 30 minutes.

  Next, the mixture is heated with stirring and boiled for 40 minutes, and then pulverized with a mixer to obtain eggplant puree.

  300 g of the obtained eggplant puree, 475 g of water, 20 g of lemon juice (7-fold concentrated product) having an acidity of 30.0, 200 g of sugar, and 5 g of the thickening polysaccharide preparation are added and cooled after heating to obtain an acidic eggplant sauce.

Comparative Example 1

  Put 300g of coconut skin in 500g of water and leave it for 30 minutes.

  Next, the mixture is heated with stirring and boiled for 40 minutes, and then pulverized with a mixer to obtain eggplant puree.

  The obtained eggplant puree 300 g, water 475 g, acidity 30.0 lemon juice (7-fold concentrated product) 20 g, sugar 200 g, and thickening polysaccharide preparation 5 g are added, heated and dissolved, and cooled to obtain an eggplant sauce.

Ten panelists were subjected to a sensory test on the color and texture of the examples and comparative examples described above.
10 people who preferred the color of Example 1 0 people who preferred the color of Comparative Example 1 9 people who preferred the texture of Example 1 1 person who preferred the texture of Comparative Example 1

  As can be seen from the results, the eggplant sauce produced in Example 1 has a preferable color and texture.

  The acidic coconut sauce of the present invention is mainly made of coconut skin containing a large amount of anthocyanic pigments including nasin, and uses the discarded portion, and has a very high commercial value. In addition, the vivid cocoon pigment of the raw eggplant is left, and it can be used in various fields as a material for bread, confectionery, or for decoration, as well as for yogurt sauce, beverage, frozen confectionery, etc.

Claims (4)

  A method for producing an acidic eggplant sauce that uses an eggplant puree that is made from eggplant as a main raw material and is immersed, heated, and pulverized in an acidic liquid having a pH of 2.51 to 5.5.   The acidic coconut sauce according to claim 1, wherein the coconut sauce is made by using any one or more of coconut skin and coconut as a raw material of the coconut.   As a first step, coconut husk or coconut is soaked in acid juice such as lemon water or citric acid solution, heated as the second step, and pulverized as necessary to obtain a stable cocoon amber puree The method for producing an acidic eggplant sauce according to claim 1.   Add sugar such as sugar and syrup, acid juice such as lemon juice, or acid such as citric acid to the eggplant puree obtained in the second stage as the third stage, and thickening polysaccharide as the fourth stage A method for producing an acidic eggplant sauce having moderate acidity, sweetness and viscosity, characterized by adding starch and the like.