JPH0511949B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD This invention relates to a method for producing aromatic citrus edible vinegar. More specifically, the present invention relates to a method for producing Tosakan edible vinegar. BACKGROUND TECHNOLOGY Conventionally, aromatic citrus fruit juice has been used as edible vinegar in place of brewed vinegar whose main active ingredient is acetic acid. Among aromatic citrus fruits, yuzu is especially used as edible vinegar, in vinegar for sushi rice, and as a dipping sauce for so-called yuzu soy sauce in chirinabe.
It was used for things like. The reason why yuzu is so prized as edible vinegar is that the citric acid contained in yuzu is suitable for imparting a sour taste to food instead of acetic acid. In addition, the aroma of yuzu removes the smell of food,
This is also because it has the property of acting synergistically with the components of food, increasing its flavor. Technical issues to be solved However, the fruit yield of yuzu per unit planting area is low at 80 to 150 kg/are, and the fruit juice yield is about 25% (actually, this is done to avoid bitterness from being mixed into the fruit juice). The juice yield is 15-17%
The disadvantage was that it was at a fairly low level. Accordingly, the unit price of the product has also become 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 was 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 aromatic acid citrus edible vinegar having a new flavor with a high fruit yield per unit planted area and a high fruit juice yield. Means for Solving Technical Problems 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 converts the processed fruit juice into a pulp-rich A method for producing Tosakan edible vinegar, comprising separating the pulp-rich layer into 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. I will provide a. Here, Tosakan is a type of aromatic citrus fruit, also known as ``Tosa Aki citrus,'' but it is not generally cultivated, but is being cultivated and propagated on a trial basis at the Kochi Prefecture Fruit Tree Experiment Station. . The yield per unit cultivated area is about 400 kg/are, while in the case of yuzu, as mentioned above, it is 80 to 150 kg/are. Furthermore, while Tosakan has a good harvest every year,
Yuzu is a biennial result. 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 the stage of young fruit with a strong acidity and aroma, so the fruit tree's physical strength is not compromised and it 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, it is necessary to harvest mature fruits, which weakens the physical strength of 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 entire fruit including the pericarp is extracted using, for example, a mechanical compression method.
The juice yield during this juice extraction reaches approximately 40%, but in order to avoid contamination with bitterness, the juice yield is generally approximately 30%.
% juice yield is preferable. Even at this value of 30%, the yield of fruit juice is about twice that of yuzu. As mentioned above, the difference in the amount of use of Tosakan yuzu is that if we take into account the unit yield, juice yield, and yearly abundance, the average annual amount of use of Tosakan is about 7 times that of yuzu. It can be expected. In addition, since the fruit juice obtained as a result of squeezing contains seeds and fibers, it is necessary to perform a filtration process to remove them. Filtration treatment is generally carried out by natural filtration using cloth or a fine wire mesh, but filtration treatment with a vibrating sieve is effective in terms of filtration speed. The fruit juice, which has been filtered to remove the seeds, has a very strong yellow tinge and is not suitable for consumption as it is. Therefore, it is necessary to make this color as light as possible to the extent acceptable to consumers. For this purpose, it is further separated into three layers: a pulp-rich portion (lower layer), a fruit juice-rich portion (middle layer), and an oil-rich portion (upper layer). The separation process usually takes 4 to 7 months.
Preferably, it can be carried out by leaving it still for 6 to 7 months, but at 2000 to 5000 rpm, preferably
2500~3500rpm, more preferably 3~3000rpm
This is preferably carried out by centrifugation for 8 minutes, preferably 5 minutes. The pulpy part is generally about 0.2 to 0.5
It is contained in proportion to weight percent, and contains a large amount of pericarp tissue. The juice-rich part generally accounts for about 95.5 to 97.5% by weight, and since this part is separated from the pulp-rich part, it has a pale yellow color and is not edible. It has a suitable color tone. In addition, the juice-rich portion generally contains about 4 to 6% by weight of citric acid, which is a citric acid concentration suitable for eating. The oil-rich layer has a strong yellowish tinge, and generally has a thickness of about 2
~4% by weight, including approximately
It contains 0.5-1.0% by weight of oil and fat and about 1.5-3% by weight of volatile organic compounds 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 oil or fat, but it is also possible to separate only the aroma components from the oil by fractional distillation or the like and mix the aroma 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. Please note that when mixing, it is not used as edible vinegar.
When manufacturing secondary products such as sauce for chirinabe, other seasonings such as soy sauce, sugar,
It may be mixed with sesame, etc., but unlike yuzu, Tosakan's juice itself has umami, so a desirable dipping sauce can be made simply by mixing it with soy sauce. 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, and the optimal flavor for eating can be obtained. 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 that enables long-term preservation of Tosakan edible vinegar. To achieve this objective, the present invention involves sterilizing the Tosakan edible vinegar produced as described above and its secondary products by freezing it at a temperature of approximately -20°C for a period sufficient to kill bacteria. To provide a method for sterilizing and preserving Tosakan edible vinegar, which is then refrigerated. The reason why this temperature is suitable for killing bacteria is not certain, but when freezing at this temperature, ice crystals grow large when the water in the bacterial cells freezes. This is thought to be due to the destruction of bacterial cell tissue caused by this. On the other hand, -70~ is used for frozen preservation of food.
When frozen at a temperature of -40℃, large ice crystals do not develop, so the bacteria do not die but remain in suspended animation.Therefore, there is no problem when storing without thawing, but the general Storage temperature -5~+10℃
In this case, Tosakan edible vinegar would easily deteriorate. For this reason, freezing temperature is important. Note that freezing is preferably carried out for about 5 to 7 days. If the Tosakan edible vinegar is to be bottled or packaged in paper bags 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. In addition, in the case of paper packs,
After encapsulating Tosakan edible vinegar before freezing and sterilizing,
Freeze sterilization treatment can also be performed. The following examples illustrate the invention, but the invention is not limited thereto. Example 1 100 kg of Tosakan fruit (average 45 g/piece) was extracted using a disc rotary juice extractor (model AR-1, manufactured by Okabayashi Kikai Co., Ltd.).
All fruits were squeezed to a juice yield of 30%. Seeds and coarse tissue pieces were removed from the obtained juice using a vibrating sieve. The obtained juice is further centrifuged (ADS-
Using the 5001P model (manufactured by Saito Centrifugal Machinery Co., Ltd.),
Centrifugation was performed at 3000 rpm for 5 minutes. As a result, it 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 were approximately 0.12Kg, approximately 28.98Kg, and approximately 0.90Kg, in order. Next, the juice-rich layer and the oil-rich layer were combined and mixed by mechanical stirring to obtain about 29.8 kg of Tosakan edible vinegar. Example 2 Similar to Example 1, fruit juice was separated into three layers. Next, the fat and oil components were removed from the oil by fractional distillation, and only the aroma components were added to the juice-rich layer to obtain Tosakan edible vinegar. Example 3 The Tosakan edible vinegars of Examples 1 and 2 were sterilized by freezing them at a temperature of -20°C. This frozen edible vinegar was then thawed, bottled, and stored at -3°C. As a result, no deterioration occurred even after 6 months. Furthermore, after being similarly sterilized and frozen, it was stored in the dark at a temperature of 10°C, and did not deteriorate even after 3 months. Example 4 Using the Tosakan edible vinegar produced in Example 1,
A dipping sauce for yose-nabe was produced using the following blending ratio.

[Table] When I ate yose-nabe with the dipping sauce mentioned above, it was more delicious than the dipping sauce made with yuzu. Effects of the Invention By the method for producing Tosa citrus edible vinegar of the present invention, it was possible to provide a citrus edible vinegar that has a new flavor and is inexpensive to produce in place of yuzu edible vinegar. Moreover, the sterilization preservation method of the present invention has made it possible to preserve Tosakan edible vinegar for a long period of time without impairing the flavor.

Claims (1)

[Scope of Claims] 1. Juicing Tosakan, subjecting the obtained juice to a filtration treatment, and separating the treated juice into a pulp-rich layer, a juice-rich layer, and an oil-rich layer, A method for producing Tosakan edible vinegar, which comprises removing the pulp-rich layer and mixing the juice-rich layer and the oil-rich layer. 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 in 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. The 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 preservation method.