JP6895926B2 - Method for suppressing flavor deterioration of vinegar and tomato heat-processed products using the vinegar - Google Patents

Description

The present invention relates to a vinegar that can impart a fresh flavor of raw tomatoes to a heat-processed tomato product and can be stored at room temperature even after opening, and a method for suppressing flavor deterioration of the heat-processed tomato product using the vinegar.

Many tomato heat-processed products such as tomato sauce lose the fresh flavor of raw tomatoes by heating and have a simmered aroma. Therefore, as a method for maintaining the fresh flavor of raw tomatoes, for example, a method of diluting the tomato raw material and then adding acetic acid (Patent Document 1), and a method of adding fermented liquor made from citrus to the tomato raw material (Patent Document 1). 2) etc. are being considered.
However, both methods are less effective in obtaining tomato heat-processed products in which the fresh flavor of raw tomatoes is outstanding, and there is room for further study in the technique for obtaining tomato heat-processed products having the fresh flavor of raw tomatoes. is there.

Japanese Unexamined Patent Publication No. 2000-60454 Japanese Unexamined Patent Publication No. 2009-189266

An object of the present invention is to provide a vinegar capable of imparting a fresh flavor of raw tomatoes to a heat-processed tomato product, and a method for suppressing flavor deterioration of the heat-processed tomato product using the vinegar.

The present inventors have sought a method for imparting a fresh flavor of raw tomatoes to a heat-processed tomato product, and have made extensive studies.
As a result, the fresh flavor of raw tomatoes can be obtained only by adding vinegar containing a citrus acetic acid fermented liquid and a tomato acetic acid fermented liquid and having a specific range of acetic acid and citric acid to the tomato heat-processed product. We found that tomato heat-processed products could be obtained. Furthermore, surprisingly, it was found that by adjusting to a specific acidity, deterioration of the function of imparting a fresh flavor of raw tomatoes even when stored at room temperature is suppressed, and the present invention has been completed.

That is, the present invention
(1) A vinegar containing a citrus acetic acid fermented liquid and a tomato acetic acid fermented liquid.
The content ratio of acetic acid to citric acid is 1: 1 to 8: 1.
Vinegar,
(2) The acidity of the vinegar in (1) is 4% or more and 8% or less in terms of acetic acid.
Vinegar,
(3) The vinegar of (1) or (2) is for heat-processed products.
Vinegar,
(4) A method for improving the flavor of a heat-processed tomato product using any of the vinegars according to (1) to (3).
Add any of the vinegars (1) to (3) to the tomato heat-processed product.
How to improve the flavor of heat-processed tomatoes,
Is.

According to the present invention, a tomato heat-processed product having a fresh flavor of raw tomatoes can be obtained, and a tomato heat-processed product can be obtained without the trouble of blending a plurality of seasonings and without using additives such as flavors. The quality of the product can be improved. Further, by setting the acidity of the vinegar of the present invention within a specific range, it is possible to provide a vinegar in which deterioration of the function of imparting a fresh flavor of raw tomatoes even when stored at room temperature is suppressed.
Beverages made from vegetables and fruits such as tomatoes and citrus fruits are usually stored refrigerated after opening in order to suppress the deterioration of the peculiar flavor derived from those raw materials. , It is possible to improve the workability of the user. Therefore, it can contribute to the improvement of processing / cooking efficiency in the food industry and the central kitchens of restaurants and retailers.

Hereinafter, the present invention will be described in detail.
In the present invention, "%" means "% by mass" and "parts" means "parts by mass".

<Features of the present invention>
The vinegar of the present invention is characterized in that it can impart a fresh flavor of raw tomatoes to a heat-processed tomato product, and its function of imparting a fresh flavor of raw tomatoes even when stored at room temperature after opening is suppressed. Have.

<Vinegar>
The vinegar of the present invention contains a tomato acetic acid fermentation broth and a citrus acetic acid fermentation broth, and the contents of acetic acid and citric acid satisfy the content ratio described later. This makes it possible to impart the fresh flavor of raw tomatoes to the heat-processed tomato products.
The vinegar may be either brewed vinegar or synthetic vinegar, but it is preferable that the vinegar is a vinegar that gives a better fresh flavor of raw tomatoes when added to a heat-processed tomato product. In addition, processed vinegar seasoned by adding soy sauce, sugar, etc. to these vinegars is also included in the vinegar of the present invention.

<Tomato acetic acid fermented liquid>
The tomato acetic acid fermentation broth is subjected to acetic acid fermentation by acetic acid bacteria after adding alcohol to the tomato raw material described later.
Specifically, after stirring and mixing a specified amount of tomato raw material such as tomato puree, clarification treatment is performed using an enzyme, alcohol is added thereto, and acetic acid fermentation is performed to a desired acidity by an aeration fermentation method using acetic acid bacteria. I do.
The acidity of the tomato acetic acid fermentation broth is not particularly limited, but is preferably 4% or more, more preferably 4.5% or more, from the viewpoint of imparting a fresh flavor of raw tomato to the heat-processed tomato product.

<Tomato raw material>
Examples of the tomato raw material used in the present invention include fresh fruits, dice tomatoes cut from fresh fruits, tomato juice squeezed from fresh fruits, tomato puree obtained by concentrating tomato juice, tomato paste, tomato extract and the like. It can be mentioned, but this is not the case.
These tomato raw materials may be used alone or in combination of two or more.

<Amount of tomato raw material used>
In the present invention, the amount of the tomato raw material used is not particularly limited, but from the viewpoint of easily obtaining vinegar having a fresh flavor of tomato, it is 300 g or more, and further 400 g or more in terms of fresh fruit with respect to 1 L of the tomato acetic acid fermentation broth. Is preferable.

<Citrus acetic acid fermented liquid>
The citrus acetic acid fermentation broth is subjected to acetic acid fermentation by acetic acid bacteria after adding alcohol to the citrus raw material described later.
Specifically, after stirring and mixing a specified amount of citrus raw materials such as citrus juice, clarification treatment is performed using an enzyme, alcohol is added thereto, and acetic acid fermentation is performed to a desired acidity by an aeration fermentation method using acetic acid bacteria. I do.

<Citrus ingredients>
As the citrus raw material used in the present invention, in addition to the citrus juice itself squeezed from fresh fruits, concentrated fruit juice, diluted fruit juice and the like can be used.
The type of citrus fruit as a raw material is not particularly limited, and any one such as lemon, grapefruit, orange, tangerine, yuzu, sudachi, and kabosu can be used. In the present invention, it is preferable to use lemon from the viewpoint of imparting a fresh flavor of raw tomato to the heat-processed tomato product.

<Amount of citrus ingredients used>
In the present invention, the amount of the citrus raw material used is not particularly limited, but from the viewpoint of easily obtaining vinegar having a fresh flavor of tomato, it is 200 g or more, more 250 g or more in terms of fresh fruit with respect to 1 L of the citrus acetic acid fermentation liquid. Is preferable.

<Contents of acetic acid and citric acid>
It is important that the vinegar of the present invention contains acetic acid and citric acid in specific proportions. Specifically, acetic acid and citric acid are preferably contained in a ratio of 1: 1 to 8: 1, further preferably in a ratio of 1: 1 to 5: 1, and further in a ratio of 2: 1 to 4: 1. It is more preferable to contain it.
If the proportion of acetic acid is too high, the pungent odor that makes the tomatoes tingle when added to the tomato heat-processed product becomes strong, and if the citric acid content is too high, the raw tomatoes are fresh even when added to the tomato heat-processed product. The flavor itself is difficult to impart, which is not preferable.

<Contents of tomato acetic acid fermentation broth and citrus acetic acid fermentation broth>
The amounts of the tomato acetic acid fermented liquid and the citrus acetic acid fermented liquid contained in the vinegar of the present invention are not particularly limited, but from the viewpoint of imparting and maintaining the fresh flavor of raw tomatoes even when the tomatoes are cooked, both fermented liquids are used. It is preferably 10% or more of the total amount of vinegar, preferably 15% or more of the total amount of vinegar, and more preferably 20% or more of the total amount of vinegar.
Further, from the viewpoint of satisfying the content ratio of acetic acid and citric acid, the content ratio of the tomato-containing acetic acid fermentation broth and the citrus acetic acid fermentation broth is preferably 2: 1 to 1: 2, and further 1: 1 to 1: 1. 2 is more preferable.

<Acetic acid>
The acetic acid in the present invention includes those derived from the tomato acetic acid fermentation broth and the citrus acetic acid fermentation broth, and those derived from other raw materials.

<Citric acid>
The citric acid is derived from the tomato acetic acid fermentation broth and the citrus acetic acid fermentation broth, and raw materials other than these can be used as needed, and examples thereof include fruit juice and purified powder of citric acid. In the present invention, it is preferable to use only citric acid derived from the citrus acetic acid fermentation broth from the viewpoint of imparting a fresh flavor of raw tomatoes when added to a heat-processed tomato product.

<Acidity of vinegar>
The acidity of the vinegar of the present invention is preferably 4% or more in terms of acetic acid, further 5% or more, and further 6 so that the fresh flavor peculiar to fresh tomatoes can be sufficiently imparted even after heat treatment. It should be% or more.
The upper limit of the acidity is not particularly limited, but it is preferably 9% or less, and more preferably 8% or less, from the viewpoint of preventing the sourness from becoming too strong and impairing the taste of the tomato heat-processed product.
The acidity may be left as it is when the above range is satisfied only by mixing the tomato acetic acid fermentation broth and the citrus acetic acid fermentation broth, and if not, the acidity may be adjusted by adding an organic acid separately.
When an organic acid is added, the organic acid used is not particularly limited, but acetic acid, citric acid, lactic acid, tartaric acid, malic acid, succinic acid, fumaric acid, ascorbic acid or ascorbic acid or It is preferable that the amount is one or more selected from those salts, acid materials such as citrus fruit juice, and more preferably acetic acid.
The organic acid to be added may be an organic acid alone or a food material containing an organic acid, but from the viewpoint of maintaining a preferable taste as vinegar, it is preferable to use a food material containing an organic acid. Food materials containing organic acids include, for example, fruit juice, synthetic vinegar, and brewed vinegar. When synthetic vinegar or brewed vinegar is used, the acidity can be easily adjusted, and especially when brewed vinegar is used, the taste of the vinegar of the present invention is impaired. Easy to adjust acidity without.
Further, it is preferable that the amount of the organic acid added for adjusting the acidity and the food material containing the organic acid is as small as possible from the viewpoint of the flavor of the vinegar of the present invention. When a food material containing an organic acid is used, it is preferable to use a concentrated fruit juice, and when using synthetic vinegar or brewed vinegar, it is preferable to use a high acidity one.

<pH of vinegar>
The pH of the vinegar of the present invention is preferably 2.3 or more and 3.5 or less, and more preferably 2.5 or more and 3 or less, from the viewpoint of imparting a fresh flavor of raw tomato to the heat-processed tomato product.

<Tomato heat processed product>
Heat-processed tomato products include those produced by heat sterilization in the food industry, as well as dishes cooked in the central kitchen of the ready-to-eat industry or in the kitchen of a restaurant. Specific examples thereof include tomato-containing seasonings such as ketchup, salsa sauce, tomato sauce, pizza sauce, meat sauce, demiglas sauce, and ratatouille sauce, tomato soup, tomato risotto, and juice containing tomato fruit juice.
Among the above-mentioned tomato heat-processed products, the vinegar of the present invention can be suitably used for tomato-containing seasonings, tomato soups, tomato risottos, etc., which have a high heating temperature and a long heating time.

<Manufacturing method of heat-processed tomato products>
The tomato heat-processed product may be produced by a conventional method. For example, in the case of tomato sauce, raw materials such as tomato, olive oil, garlic, onions, salt and pepper are mixed with a kneader or the like until uniform, and then heated to prepare.
The vinegar of the present invention may be added before the heat treatment of the tomato heat-processed product, or may be added after the heat treatment of the tomato heat-processed product and before eating, but the raw tomato of the tomato heat-processed product. From the viewpoint of facilitating the imparting of the fresh flavor of tomato, it is preferable to add the tomato heat-processed product after the heat treatment and before eating.

<Other raw materials>
In the present invention, the raw materials of the tomato acetic acid fermentation broth and the citrus acetic acid fermentation broth, which are the essential raw materials of the present invention, can be appropriately selected and blended as long as the effects of the present invention are not impaired.
Specific examples include salt, sugar, soy sauce, spices, other seasonings, various amino acids, various peptides, various vitamins, various minerals, aspartame, sweeteners such as phenylalanine, coloring agents, fragrances, preservatives, and the like. Be done.

Hereinafter, the present invention will be specifically described based on Test Examples, Examples, Comparative Examples and Test Examples. The present invention is not limited to these.

[Manufacturing Example 1]
<Manufacturing method of tomato acetic acid fermented liquid>
Tomato puree (4 times concentrated tomato) was added with fresh water to make 3420 mL, 0.03% of pectinase was added as a clarification treatment, and the treatment was carried out at 50 ° C. for 2 hours. Alcohol and fresh water were added to adjust the acidity (acetic acid equivalent) to 2.5%, alcohol to 3.0%, and a total volume of 6000 mL. Acetic acid bacteria are added to this and acetic acid fermentation is performed at 30 ° C., the liquid after fermentation is filtered and sterilized, and tomato acetic acid fermentation with acidity (acetic acid equivalent) of 5% and tomato content (raw fruit equivalent) of 570 g / L Obtained liquid.

[Manufacturing Example 2]
<Manufacturing method of citrus acetic acid fermented liquid>
Fresh water was added to 300 g of lemon-concentrated fruit juice (lemon 6-fold concentrated) to make 1800 mL, and 0.03% of pectinase was added as a clarification treatment, and the treatment was carried out at 50 ° C. for 2 hours. Alcoholic vinegar, alcohol, and fresh water were added to the liquid after the clarification treatment to adjust the acidity (acetic acid equivalent) to 2.5%, alcohol to 3.0%, and a total volume of 6000 mL. This is added to acetic acid bacteria, acetic acid fermentation is performed at 30 ° C., and the liquid after fermentation is filtered and sterilized, and citrus acetic acid having an acidity (acetic acid equivalent) of 5% and a lemon content (raw fruit equivalent) of 300 g / L. A fermented liquor was obtained.

[Example 1]
<Method for producing vinegar of the present invention>
The tomato acetic acid fermentation broth obtained in Production Example 1, the citrus acetic acid fermentation broth obtained in Production Example 2, and alcoholic vinegar (acidity 15%) were mixed according to the formulation shown in Table 1 to obtain the vinegar of the present invention. In the obtained vinegar, the content ratio of acetic acid to citric acid was 2: 1, the acidity (acetic acid equivalent) was 6%, and the pH was 2.7.

For Examples 2 to 5 and Comparative Examples 1 to 7, vinegar was produced in the same manner as in Example 1 according to the formulation shown in Table 1.

[Test Example 1] Sensory evaluation of heat-processed tomato products made using vinegar Using the vinegars obtained in Examples 1 to 5 and Comparative Examples 1 to 7, tomato sauce was prepared by the following method and specialized. Five panels evaluated the tomato sauce according to the following evaluation criteria.
<Manufacturing method of tomato sauce>
That is, 100 parts by weight of whole tomatoes, 20 parts by weight of candy-colored onions obtained by heating with olive oil and paste-like garlic, 10 parts by weight of ketchup, 0.3 parts of salt, and 0.3 parts of pepper are added to make it uniform. And heated at 95 ° C. to 105 parts by weight. The vinegars obtained in Examples 1 to 5 and Comparative Examples 1 to 7 were added in an amount having an acidity (acetic acid equivalent) of 0.15% with respect to 100 parts of tomato sauce, and further 20 at 95 ° C. After heat treatment for minutes, it was cooled to obtain tomato sauce.
<Evaluation criteria>
A: The fresh flavor of raw tomatoes stands out B: Fresh flavor of raw tomatoes C: Fresh flavor of raw tomatoes is weak or not felt

From Table 1, vinegar (Examples 1 to 5) containing a tomato acetic acid fermentation broth and a citrus acetic acid fermentation broth and having an acetic acid and citric acid content of 1: 1 to 8: 1 was added to the tomato sauce. The vinegar (Examples 1, 2 and 5) having an acetic acid and citric acid content of 2: 1 to 4: 1 is added to the tomato sauce. The fresh flavor of raw tomatoes was particularly noticeable.

On the other hand, the tomato sauce to which only vinegar (Comparative Example 1) and alcoholic vinegar (Comparative Example 5) having a content ratio of acetic acid and citric acid of 9: 1 was added had a strong pungent odor and the flavor of tomato sauce. It was not preferable. In the tomato sauce to which vinegar (Comparative Example 2) having a content ratio of acetic acid and citric acid of 1: 2 was added, the fresh flavor of raw tomatoes was hardly felt. In addition, the tomato sauce to which only the tomato acetic acid fermented liquid (Comparative Example 3) was added had a weak fresh flavor of raw tomatoes, and only the citrus acetic acid fermented liquid (Comparative Example 4) and only the lemon fruit juice (Comparative Example 6) were added. The tomato sauce did not have any fresh flavor of raw tomatoes.
The tomato sauce to which a mixture of tomato acetic acid fermented liquid and lemon juice (Comparative Example 7) was added had a weak fresh flavor of raw tomatoes.

[Test Example 2] Comparison of flavor of tomato sauce by acidity With respect to the vinegar of the present invention in which the content ratio of acetic acid and citric acid is 3: 1, alcoholic vinegar is added to adjust the acidity to 1% to 10%, and each is adjusted. It was added to the tomato sauce, and five expert panels evaluated the tomato sauce according to the following evaluation criteria.
<Evaluation criteria>
A: The fresh flavor of raw tomatoes is very noticeable B: The fresh flavor of raw tomatoes is outstanding C: The fresh flavor of raw tomatoes is given.

From Table 2, the acidity of the tomato sauce and the fresh flavor of the raw tomatoes are easily noticeable in the heat-processed tomato products, and especially when the acidity (acetic acid equivalent) is 4% or more and 8% or less, the fresh flavor of the raw tomatoes is very high. It can be seen that a preferable processed tomato product can be obtained.

[Test Example 3] Addition of vinegar stored at room temperature to tomato sauce Test The vinegar obtained in Examples 1, 3 and 4 was subjected to a storage test under the following conditions, and then tomatoes to which the vinegar added after the storage test was added. The sauce was made and five specialized panels evaluated the flavor of the tomato sauce.
That is, 300 mL of the vinegar obtained in Examples 1, 3 and 4 was sealed in a PET bottle container and stored at 55 ° C. for 12 days. Using each of the stored vinegars, tomato sauce was produced according to the production method of Test Example 1, and five specialized panels evaluated the flavor of the tomato sauce.

In Test Example 3, the vinegars of Examples 1, 3 and 4 were able to impart the same fresh flavor of raw tomatoes to the tomato sauce as when the vinegar before storage at room temperature was added, even after storage at room temperature. ..
In particular, the vinegar of Example 1 satisfying 2: 1 to 4: 1 with acetic acid and citric acid was able to impart a fresh flavor of raw tomatoes to the tomato sauce even after storage at room temperature, which was comparable to that before storage at room temperature. ..
From the above, it was shown that the vinegar of the present invention has an effect of imparting a fresh flavor of raw tomatoes to a heat-processed tomato product even when stored at room temperature.

[Example 6]
2 mL of the vinegar of Example 1 was added to 100 mL of tomato juice and uniformly stirred and mixed to obtain tomato juice. The resulting tomato juice was very prominent in the fresh flavor of raw tomatoes.

[Example 7]
Using the vinegar of Example 1, a tomato sauce was produced in the same manner as in Test Example 1 except that the vinegar of Example 1 was added after the completion of the heat treatment.
The obtained tomato sauce was very preferable in that the fresh flavor of raw tomatoes was more pronounced as compared with the tomato sauce containing vinegar before the heat treatment.

Claims (4)

A vinegar containing a citrus acetic acid fermented liquid and a tomato acetic acid fermented liquid.
The content ratio of acetic acid to citric acid is 1: 1 to 8: 1.
Vinegar. The acidity of the vinegar according to claim 1 is 4% or more and 8% or less in terms of acetic acid.
Vinegar. The vinegar according to claim 1 or 2 is for a heat-processed product.
Vinegar. A method for improving the flavor of a heat-processed tomato product using the vinegar according to any one of claims 1 to 3.
The vinegar according to any one of claims 1 to 3 is added to the heat-processed tomato product.
How to improve the flavor of heat-processed tomatoes.