JPH0310654A - Production of vinegar from 'tosakan' (a citrus) - Google Patents

Abstract

PURPOSE:To obtain vinegar from TOSAKAN (a kind of citrus) without damage in taste simply and inexpensively by mixing its squeezed and sterilized fruit juice with its essential oil from its peels. CONSTITUTION:The peels of TOSAKAN are scraped off and the essential oil is separated. The residual fruits are squeezed by centrifugation and the juice is sterilized with heat. The essential oil and the juice are mixed to give the subject TOSAKAN vinegar storable at room temperature for a long period of time.

Description

[Detailed description of the invention]

-1 This invention relates to a method for producing a citrus aromatic edible acid. More specifically, the present invention relates to a method for producing edible acid from Tosakan.

[Higashi-Nushikari] Previously, aromatic citrus fruits were used to use their fruit juice as an edible acid instead of an edible acid whose main active ingredient was acetic acid. Among aromatic citrus fruits, yuzu in particular was used as an edible acid, in vinegar for sushi rice, and in chirinabe's so-called yuzu soy sauce sauce. The reason why yuzu is prized as a food acid is because it is suitable for giving food a sour taste in place of the citric acid or acetic acid contained in yuzu. Another reason is that it has the property of eliminating the aroma of yuzu and the smell of food, and acting synergistically with the ingredients of food to change its flavor to something more desirable. However, the sorption of fruit per unit area of yuzu is low at 80-150 kg/are, and the yield of fruit juice is about 25% (actually, in order to avoid bitterness or contamination with the fruit juice) The drawback was that the fruit juice yield was at a fairly low level (15-17%). Therefore, the unit price of the product was also high. Also, in recent gourmet fashion, a new aromatic citrus edible vinegar with a flavor different from yuzu has been long awaited. Under these circumstances, consideration was given to using Tosakan fruit juice as a edible citrus acid with a new flavor different from yuzu. However, since the fruit juice is dark yellow in color, when used as vinegar for sushi rice, for example, the sushi rice becomes yellow, making it unsuitable for consumption. As a solution to this problem, Japanese Patent Application No. 1-67560 filed by the same applicant involves squeezing the whole Tosakan fruit, filtering the resulting juice, and filtering the processed juice into a layer rich in pulp. , producing Tosakan edible vinegar by separating into a layer rich in fruit juice and a layer rich in essential oil, removing the layer rich in pulp, and mixing the layer rich in fruit juice and the layer rich in essential oil; It also discloses that in order to maintain its unique flavor, edible acids are subjected to freeze sterilization treatment rather than simple and inexpensive heat sterilization. However, freeze sterilization is expensive, and in order to maintain the flavor of Tosakan edible vinegar, it is necessary to distribute the product while it is frozen. In addition, in order to distribute at room temperature without freeze sterilization, is it desirable to perform heat sterilization treatment?In the conventional whole fruit juice extraction method, the essential oil components of the fruit skins are mixed into the fruit juice, so heat sterilization is not recommended. The unique delicate flavor of Tosakan edible vinegar was lost and its commercial value was reduced. If you do not heat sterilize it, you will end up with a large amount of food! (3~lO
% by weight) was also added to fruit juice, but in this case the salt concentration was too high and it was difficult to use as a food acid. Therefore, it is an object of the present invention to provide a new method for producing Tosakan edible vinegar that can be easily and inexpensively heated and sterilized without impairing the flavor. As a result of the inventor's finding that the object of the present invention can be achieved by basically separating the essential oil component and the fruit juice component, subjecting the fruit juice component to heat sterilization treatment, and then mixing the two. This invention has been made. That is, the present invention provides a method for producing Tosakan edible vinegar, including a step of scraping the peel of Kamisakan and separating essential oil components from the peel, and a step of extracting juice from Tosakan fruit after scraping off the peel by centrifugation. This is a method for producing Tosakan edible vinegar, which comprises the steps of: sterilizing the obtained fruit juice by heating; and mixing the sterilized fruit juice with the separated essential oil component. Here, Tosakan is a type of fragrant citrus fruit, also known as "Tosa Aki Fushi", or 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 in the case of -・hoyu, as mentioned above,
It is 80-150 Kg/are. Furthermore, while Shisakan has a good harvest every year, yuzu has a good harvest every other year. this is,
This is because, while Tosakan fruits are harvested in September, before they ripen, yuzu fruits are harvested from November to December, when the fruits ripen. In other words, in the case of Tosakan, in order to obtain the desired juice, the fruit is squeezed at the stage of young fruit, which is sour and has a strong aroma. It will be a bumper year. On the other hand, in the case of yuzu, it is necessary to harvest mature fruits, which weakens the physical strength of the fruit tree itself.
The results are given every other year. In addition, Tosakan has a unique aroma that is different from that of yuzu, and it satisfies the diversifying tastes of consumers. The purpose of scraping off the skin of Ju=Sakan is to separate the skin from the rest of the fruit, and conventional methods can be used to remove it. The peel is squeezed in the usual manner to obtain a mixture of water-soluble components and essential oil components, and the mixture is compressed at 2000 to 5000 rpm.
The essential oil component and the water-soluble component are separated by centrifugation, preferably at 2500 to 15011 rps, more preferably 3000 rpm, for 3 to 8 minutes, preferably 5 minutes. The obtained essential oil component is diluted with alcohol or the like to a predetermined concentration and used as a fragrance. Various additives such as solubilizers and emulsifiers may be added to this fragrance composition as necessary. Tosakan from which the skin has been removed is not squeezed to extract the juice, but the fruit is first cut into pieces, for example, sliced, and the juice is extracted by centrifugation. This method of squeezing has the advantage of containing less pulp and flavor components than conventional pressure-type squeezing. Centrifugation is about 1,500 to 2,000 rp-
It is preferable to do this for 5 seconds. The fruit juice yield relative to the total amount of fruit juice is about 75%, as in the case of the pressing method. In this way, the difference in the amount of juice between Kamisakan and Yuzu is related to the centrifugation method rather than the pressing method, and if we take into account the unit harvest, the juice yield, and the successive years of fruitfulness, the difference in the amount of juice between Tosakan and Yuzu is The average annual juice yield is expected to be about five times that of yuzu. Note that by scraping off the pericarp, the proportion of essential oils mixed into the squeezed sludge (squeezed residue) can be extremely reduced, so the sludge can be easily composted. As a result, it has become possible to effectively utilize the sludge. Since the fruit juice obtained as a result of squeezing contains seeds and fibers, it is desirable to remove them and clarify the fruit juice in order to increase its commercial value. The removal process can be carried out by natural filtration using cloth or a fine wire mesh, or by using a vibrating sieve, which is effective in terms of filtration speed. The fruit juice, which has been filtered to remove the seeds, has a very strong yellow color and is not suitable for consumption. Therefore, there is a need to make this color tone as light as possible to the extent that consumers will accept it. For this purpose, the filtered fruit juice is further heated at 2000 to 5000 rpm, preferably 2500 to 3500 rpm, more preferably 3000 rpm.
Preferably, centrifugation is performed at rpm for 3 to 8 minutes, preferably 5 minutes. Note that the squeezed fruit juice may be directly centrifuged without being filtered. Is the fruit juice obtained then heat sterilized?
The inside of the film is heated at 80 to 150°C for 1 second to 1 minute. If it is carried out at a low temperature, it may be carried out for a long time, and if it is carried out at a high temperature, it may be carried out for a short time. Preferably 120°C5
Heat sterilization treatment is performed for 3 seconds. To make L-Sakan edible vinegar, it is necessary to mix the heat-sterilized juice described above and essential oil components. When mixing, various additives that can be used as food additives, such as surfactants, can also be used. 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. The produced Tosakan edible vinegar is sealed in a paper bag with inner coach ink made of aluminum film, etc., and can be stored and distributed under refrigerated conditions at around 20"C in the summer and at room temperature in the spring, autumn, and winter. This mixture can be stored and distributed. When manufacturing products, it is not used as edible acid, but as a secondary addition such as soup (sauce). Is it okay to mix it? Unlike yuzu, Tosakan has its own umami flavor, so the best way to use it is to simply mix it with soy sauce to make a juice.By the way, clarified Tosakan fruit juice -The membrane contains about 4.5 to 5% citric acid, and if the citric acid concentration is suitable for edible use, or if more sourness is required, citric acid can be added separately. Therefore, when referring to Tosakan edible vinegar, it also includes secondary processed products that contain Tosakan edible vinegar as a raw ingredient.Additionally, depending on the application, the amount of essential oils or aroma components mixed may be adjusted. It can be adjusted to obtain the optimum flavor for eating.The following examples illustrate the present invention, but the present invention is not limited thereto.Example 2 100g of Tosakan fruit (45g/piece) peel,
The pericarp was peeled using a peeler (made by Bellucci, Italy), and the peel was squeezed using a gauge press (made by Seikenkin), and the resulting liquid was centrifuged at 300 Orps for 5 minutes. The essential oil layer was separated from the aqueous layer using a separatory funnel, and the obtained essential oil layer was diluted with ethanol to prepare a fragrance composition having a concentration of 25% by weight. Separately, the Tosakan fruit from which the pericarp was removed was sliced to a thickness of 10 m5, and the juice was squeezed at 1800 rpm for 15 seconds using a centrifugal separator (Spiral Separator, manufactured by Seikenkin). The obtained juice was further centrifuged at 3000 rpm for 5 minutes, and the clarified juice was heat sterilized at 120° C. for 3 seconds. The above-mentioned flavor composition was added to the heat-treated fruit juice and thoroughly stirred to obtain 32 kg of Tosakan edible vinegar. The obtained Kamisakan edible vinegar had a unique flavor. This Tosakan edible vinegar was filled into a 1fL paper pack whose inner surface was coated with aluminum film. When it was stored and distributed at room temperature for a long period of time, the unique flavor of Tosakan edible vinegar was not lost. Fire Lid 12 Using the Tosakan edible vinegar produced in Example 1, a dipping sauce for yose-nabe was produced at the following blending ratio. - When I ate yose nabe with the dipping sauce mentioned above, it was even more delicious than the dipping sauce made with yuzu. By the method for producing Tosakan edible vinegar of the present invention, it is possible to provide a citrus edible acid that has a new flavor and is inexpensive to produce, in place of yuzu-based edible vinegars such as yuzu, sudachi, and kabosu. did it. In addition, since it has been heat sterilized, the vinegar can be stored at room temperature or used for a long period of time without losing its flavor.

Claims (1)

[Claims] 1. In the method for producing Tosakan edible vinegar, the step of scraping the peel of Tosakan and separating the essential oil components from the peel, and the step of centrifuging the Tosakan fruit after the peel has been scraped off. A method for producing Tosakan edible vinegar comprising the steps of squeezing the juice, heating and sterilizing the obtained juice, and mixing the heating and sterilized fruit juice with the essential oil component. 2. The method according to claim 1, wherein the separation of the essential oil components is carried out by squeezing the pericarp and subjecting the obtained liquid material to a centrifugal separation process. 3. The method according to claim 1 or 2, comprising the step of clarifying the Tosakan fruit juice obtained by squeezing the juice by subjecting it to centrifugation treatment before heat sterilization treatment. 4. Tosakan edible vinegar produced by the method according to any one of claims 1 to 3.