JPH02249467A - Method of preparation, sterilizing and preserving of edible vinegar from tosakan - Google Patents

Abstract

PURPOSE:To obtain the subject edible vinegar having new flavor and low unit cost and capable of preserving by squeezing TOSAKAN (a sort of Japanese summer orange), filtering, removing pulp-rich layer and mixing fruit juice-rich layer and oil-rich layer. CONSTITUTION:Fruit of TOSAKAN is squeezed and resultant fruit juice is subjected to filtration treatment, then treated fruit juice is separated to (A) pulp-rich layer, (B) fruit juice-rich layer and (C) oil-rich layer, thus the component B is mixed with the component C removing the component A to afford the aimed edible vinegar. Besides, filtration treatment by vibrating screen, separation by centrifugal separator and mixing of the component B with the component C after removing oil and fat and taking out fragrance component, are respectively preferable.

Description

[Detailed description of the invention] − of The present invention relates to a method for producing fragrant citrus edible vinegar.

More specifically, the present invention relates to a method for producing Shisakan edible vinegar.

Traditionally, aromatic citrus fruits have been used to make edible vinegar instead of brewed vinegar whose main active ingredient is acetic acid. In particular, among the aromatic citrus fruits, yuzu was used as edible vinegar, as a vinegar combination for sushi rice, and as a sauce for so-called yuzu soy sauce in chirinabe.

The reason why yuzu is prized as an edible vinegar is because the citric acid contained in yuzu is suitable for adding acidity to food instead of acetic acid, and also because the citric acid contained in yuzu is suitable for imparting acidity to food in place of acetic acid. This is because it has the property of eliminating food odors and acting synergistically with food components to enhance its flavor.

However, the fruit yield of yuzu per unit planting area is low at 80 to 150 kg/are, and the yield of fruit juice is about 25% (in reality, the fruit juice yield is only about 25% to avoid bitterness from being mixed in with the fruit juice). The drawback was that the yield was at a fairly low level (15 to 17%). Therefore, the unit price of the product was also high. Additionally, amidst the recent gourmet boom, a new aromatic citrus-based edible vinegar with a flavor different from yuzu has been eagerly awaited.

Under these circumstances, consideration has been given to using Tosakan fruit juice as a citrus-based edible vinegar with a new flavor different from that of yuzu. However, since the fruit juice has a deep yellow color, when used as vinegar for sushi rice, for example, the sushi rice becomes yellow, making it unsuitable for consumption.

An object of the present invention is to provide a method for producing an aromatic citrus edible vinegar having a new flavor with a high fruit yield per unit planted area and a high fruit juice yield.

In order to achieve the above-mentioned object, the present invention extracts the juice from Tosakan, subjects the obtained juice to a filtration treatment, and divides the treated fruit juice into a pulp-rich layer, a juice-rich layer, and a layer rich in fruit juice. To provide a method for producing Tosakan edible vinegar, which comprises separating into an oil-rich layer, removing the pulp-rich layer, and mixing the juice-rich layer with oil-rich soybean.

Here, Tosakan is a type of fragrant citrus fruit, also known as ``Tosa Aki Tweezers,'' but it is not commonly cultivated.
Cultivation and propagation are being carried out on a trial basis at the Kochi Prefecture Fruit Tree Experiment Station. Yield per unit acreage is approximately 400 kg
/ are, and on the other hand, in the case of yuzu, as mentioned above, 8
0 to 150 Kg/are. Furthermore, while Tosakan has a good harvest every year, yuzu has a good harvest every other year. this is,
This is because while Tosakan is harvested in late September, before the fruit has matured, yuzu is harvested from November to December, when the fruit is ripe. In other words, in the case of Tosakan, the fruit to be squeezed to obtain the desired juice is harvested at a young stage with a strong acidity and aroma, so the fruit tree itself is not compromised and is less susceptible to disease, so it is harvested year after year. It's a bountiful harvest. On the contrary, in the case of yuzu.

The need to harvest mature fruit weakens the fruit tree itself, resulting in biennial fruiting.

In addition, Tosakan has a unique aroma that is different from that of yuzu, and it satisfies the diversified tastes of consumers.

When extracting juice from Tosakan, the whole fruit including the peel is
For example, the juice is squeezed by a mechanical squeezing method. The yield of fruit juice during this squeezing reaches about 40%, but in order to avoid bitterness from being mixed in, it is recommended to keep the juice yield at about 30% for boat fishing. The juice yield is about twice that of the previous one.

As mentioned above, the difference in the amount of juice between Tosakan and yuzu can be explained by considering the unit yield, juice yield, and successive years of fruitfulness.
The average annual juice volume of Tosakan can be expected to be about seven times that of Yuzu.

In addition, since the fruit juice obtained as a result of squeezing contains 1 type and fibrous substances, it is necessary to perform a filtration process to remove them. Filtration treatment is generally carried out by natural filtration using cloth, fine metal, or mesh, or filtration treatment by a vibrating sieve is effective in terms of filtration speed.

The fruit juice from which seeds have been filtered out has a very strong yellow tinge and is not suitable for consumption as it is. There is. For this reason, the part rich in pulp (lower layer),
Zero-separation treatment, in which the fruit is separated into three layers: a juice-rich part (middle layer) and an oil-rich part (upper layer), is usually carried out by allowing it to stand for 4 to 7 months, preferably 6 to 7 months. You can do it too.

2000-5000 rpm, preferably 2500-3
3 to 500 rpm, more preferably 3000 rpm
This is preferably carried out by centrifugation for 8 minutes, preferably 5 minutes.

The pulpy part is generally about 0.2 to 0.5i
It is contained at a rate of 1%, and contains a large amount of pericarp tissue. The juice-rich part is generally about 95.5
It is contained in an amount of ~97.5% by weight, and since this part is separated from the pulp-rich part, it has a pale yellow color, which is suitable for eating. In addition, the juice-rich portion generally contains about 2 to 4% by weight of citric acid, which is a citric acid concentration suitable for eating. The oil-rich layer is the most yellowish part and generally contains about 2 to 4% by weight, and contains about 0.0% by weight.
It contains about 5 to 1,000 Jc of fats and oils and about X,5 to 3,000 Jc of volatile organic compounds, such as aroma components such as limonene and citral.

To make Tosakan edible vinegar, it is necessary to remove the above-mentioned pulp-rich part and mix the juice-rich part and the oil-rich part. The oil may be mixed with the fruit juice-rich part while still containing the fat and oil content, but it is also possible to separate only the aromatic components from the oil by fractional distillation, etc., and mix the aromatic components with the fruit juice-rich part. When mixing, various surfactants that can be used as food additives can also be used together. The mixing operation can be performed using a homogenizer or a mechanical stirring device.

As a result, Tosakan edible vinegar having the noble sourness and aroma of Tosakan is provided.

In addition, when making this mixture, instead of using it as edible vinegar, if you are manufacturing a secondary product such as chiri nabe soup (sauce),
It may be mixed with other seasonings, such as soy sauce, sugar, and sesame, but unlike yuzu, Tosakan has its own umami flavor, so it is best to simply mix it with soy sauce to make the desired soup. can. If more acidity is required, citric acid can be added separately.

Therefore, when referring to Tosakan edible vinegar, it also includes secondary processed products containing Tosakan edible vinegar as a raw material component.

Furthermore, the amount of oil or aroma component mixed can be adjusted depending on the intended use, making it possible to obtain the optimal flavor for eating.

By the way, the Tosakan edible vinegar produced in this way is very susceptible to deterioration because it is a raw product. Therefore, in order to distribute Tosakan edible vinegar as a product, it is necessary to perform sterilization preservation treatment to enable long-term preservation.

General overheating impairs the flavor of foods, so it cannot be applied to foods with delicate flavors such as Tosakan edible vinegar. Furthermore, addition of preservatives is not recommended from a safety standpoint.

It is also an object of the present invention to provide a method for long-term storage of such Tosakan edible vinegar.

To achieve this purpose, the present invention sterilizes the Tosakan edible vinegar produced as described above and its secondary products by freezing it at a temperature of about -20°C for a period sufficient to kill bacteria. To provide a method for sterilizing and preserving Tosakan edible vinegar, which is treated and then refrigerated.

The reason why this temperature is suitable for killing bacteria is not certain, or when freezing at this temperature, ice crystals form when the water in the bacterial cells freezes. This is thought to be due to destruction of bacterial cell tissue due to growth. On the other hand, when food is frozen at temperatures of -70 to -40°C, which are used for frozen storage, large ice crystals do not develop, so bacteria do not die and remain in a state of suspended animation. Therefore, if food is stored without thawing, There is no problem with this, but at the general storage temperature of edible vinegar, from -5 to +lθ℃,
Tosakan edible vinegar will easily deteriorate.

For this reason, freezing temperature is important.

Note that freezing is preferably carried out for about 5 to 7 days.

If Tosakan edible vinegar is to be bottled or packaged in paper packs after freeze sterilization, the freeze sterilization is thawed, filled into bottles, etc., sealed, and stored in the refrigerator. The temperature at this time is preferably -5 to 10°C, more preferably -5 to +5°C, particularly preferably -3 to -1°C, and in the case of paper bag packaging. It is also possible to inject Tosakan edible vinegar before freeze sterilization and then perform freeze sterilization.

The following examples illustrate the invention, but the invention is not limited thereto.

Fruit "L Masu" 2 100 kg of Tosakan fruit (average 45 g/kg) was squeezed using a 1-disk rotary juicer (AR-1 model, Okabayashi Kikai Co., Ltd. 1) to achieve a juice yield of 30%. I made soup.

Seeds and coarse tissue pieces were removed from the obtained juice using a vibrating sieve.

The obtained fruit juice was further centrifuged using a gI machine (ADS-5001
3000 rp using P type, manufactured by Saito Centrifuge Industry ■)
Centrifugation was performed for 5 minutes at m. As a result, the fruit was separated into three layers: a lower layer rich in pulp, a middle layer rich in fruit juice, and an upper layer rich in oil.

The respective yields are approximately 0.12Kg and approximately 28.9Kg, respectively.
It weighs 8Kg, about 0.90Kg.

The juice-rich layer and the oil-rich layer were then combined and mixed by mechanical stirring to obtain about 29.8 g of Tosakan edible vinegar.

support i watayu As in Example 1, the juice was separated into three layers.

Next, the fats and oils are removed from the oil by fractional distillation.
Tosakan edible vinegar was obtained by adding only aromatic components to the fruit juice-rich layer.

The Tosakan edible vinegars of Examples 1 and 2 were sterilized by freezing them at a temperature of -20°C. The frozen edible acid was then thawed, bottled, and stored at -3°C. As a result,
There was no change in quality even after 6 months. In addition, after sterilization and freezing treatment in the same way, we stored it in the dark at a temperature of 10°C.
It didn't change even after months.

1 boat ILL Using the Tosakan edible vinegar produced in Example 1, a dipping sauce for yose-nabe was produced at the following blending ratio.

It is now possible to preserve Tosakan edible vinegar for a long period of time without damaging its properties.

When I ate yose nabe with the dipping sauce mentioned above, it was even more delicious than the dipping sauce made with yuzu.

Difference first]

Claims (1)

[Claims] 1. Juicing Tosakan and filtering the obtained juice,
Separating the treated fruit juice into a pulp-rich layer, a juice-rich layer and an oil-rich layer, removing the pulp-rich layer and mixing the juice-rich layer and the oil-rich layer. A method for producing Tosakan edible vinegar comprising: 2. The method according to claim 1, wherein the filtration treatment is performed using a vibratory sieve. 3. The method according to claim 1, wherein the separation is performed using a centrifuge. 4. The method according to claim 1, wherein the aromatic components are extracted from the oil-rich layer by removing fats and oils, and then mixed with the fruit juice-rich layer. 5. Tosakan edible vinegar produced by the method according to any one of claims 1 to 4. 6. Tosakan edible vinegar produced by the method according to any one of claims 1 to 4 is sterilized by freezing it to a temperature of about -20°C, and then stored in a refrigerator. Sterilization and preservation method.