JPH0530939A - Spice using sweet-smelling citrus fruits - Google Patents

Abstract

PURPOSE:To obtain the title spice maintaining fragrance and flavor of sweet- smelling citrus fruits by blending fruit juice powder prepared by freeze-drying in vacuum fruit juice collected from fruits of sweet-smelling citrus fruits with residue powder of fruits prepared by freeze-drying in vacuum the residue of the fruits. CONSTITUTION:Fruit juice is squeezed from fruits of sweet-smelling citrus fruits such as Citrus sudachi, Citrus junos or Citrus sphacerocarpa and the squeezed fruit juice is prefrozen or after pressing, subjected to freeze-dried in vacuum to give fruit juice powder. On the other hand, seeds are taken out from the residue of fruits from which the fruit juice was squeezed, the residue is finely cut and the finely cut residue of fruits is prefrozen or after finely cutting, subjected to freeze-dried in vacuum to give the residue powder of fruits. Then the formed power of the fruit juice is mixed with the powder of fruit residue to give the objective spice having a regenerated clear green of periderm.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to aromas such as citrus fruits such as vinegar, yuzu and kabos, which are subjected to pretreatment, vacuum freeze-dried to powder, and added at the time of cooking. The present invention relates to a flavoring agent capable of enjoying the scent and flavor of citrus fruits.

[0002]

2. Description of the Related Art Aromatic citrus fruits such as vinegared citrus fruits, yuzu, and kabosu are often used in Japanese dishes because of their good aroma and flavor. When used for cooking at restaurants and homes, these citrus fruits are widely used, such as slicing into slices, squeezing sashimi or grilled fish, and adding to sauces for pots. In a food factory, these fruits are squeezed into raw materials for ponzu. The conventional utilization method of these aromatic citrus fruits is mainly the utilization method of the fruit raw.

[0003]

However, in the conventional method of utilizing such raw fruits for cooking, the period of utilization is limited, and these fragrant fruits are cooked at the proper time. There was a problem that it was difficult to use for.

Further, when ponzu is produced in a factory, there is a problem that a large amount of residue from squeezing these fruits is generated and it takes a lot of time and money to dispose of them. Further, there is a problem that the growers cannot manage to use the thinned fruits that were thinned out and discarded in the process of growing these fruits.

The present invention has been made in order to solve the above-mentioned problems. The scent and flavor of aromatic citrus fruits can be enjoyed regardless of the time when these fruits are taken, and the vivid green color of the outer fruit skin is regenerated. The purpose of the present invention is to provide a flavoring agent containing no additives by utilizing the residue of the fruit obtained by squeezing the juice or the picked fruit.

[0006]

Means for Solving the Problems A flavoring agent using an aromatic citrus of the present invention is obtained by squeezing fruit juice from an aromatic citrus fruit,
The juice that has been squeezed is frozen in advance, or after squeezing, it is freeze-dried under vacuum to obtain a juice powder. On the other hand, while removing the seeds from the fruit residue obtained by squeezing the fruit juice, the fruit residue is finely cut, and the cut fruit residue is either pre-frozen or, after cutting, vacuum freeze-dried to give a fruit residue powder. .
Then, the fruit juice powder produced as described above and the fruit residue powder are mixed to prepare a flavoring agent.

Aromatic citrus fruits include vinegar, yuzu, kabosu and the like, but the present invention may be any of these citrus fruits. Aromatic citrus fruits turn orange-yellow when ripe, but young green fruits have a better flavor. Therefore, green fruits are harvested and used from summer to autumn. These fruits have an outer pericarp composed of a green skin on the outside, a bag-shaped inner pericarp containing fruit juice inside the outer pericarp, and seeds are present in the inner pericarp. The outer pericarp is thin and has no bitter taste, and the inner pericarp is juicy and contains about 6 to 7% acid (mainly citric acid) and about 2% sugar. Seeds are removed because they cannot be used as flavoring due to their bitter taste.

The vacuum freeze-drying is a method in which air is removed and pressure is reduced while the air-tightness inside the vacuum freeze-dryer is maintained, and the internal temperature is lowered to sublimate moisture at vacuum or low temperature to dry. . By this vacuum freeze-drying, the unique aroma and flavor of the aromatic citrus fruits are maintained, and the green color of the epicarp is not discolored.

[0009] The fruit juice and the fruit residue are separately vacuum freeze-dried. A fruit juice containing a large amount of water requires a long time to dry, but a residue of fruit dries faster than a fruit juice, but requires a cutting step as described above. Therefore, the fruit juice and the fruit residue are separated and vacuum freeze-dried so that the manufacturing process time can be made uniform and the manufacturing time can be shortened as a whole. Moreover, by separating the fruit juice and the fruit residue, it is possible to produce a homogeneous powder of the flavorant.

The fruit juice and the residue of fruits are previously frozen before vacuum freeze-drying in order to shorten the vacuum freeze-drying time. However, such freezing is not always necessary, and vacuum freeze drying may be performed immediately.

[0011] Each of the residue of fruit and the fruit juice are completely vacuum freeze-dried, and then both are mixed. Regarding the mixing ratio, good results were obtained when the powder of the residue of fruit and the powder of fruit juice were mixed in a ratio of 7: 3. However, the present invention is not limited to this ratio, and the ratio may be changed depending on the application and the like.

The flavoring agent using the aromatic citrus fruits has a light green color, and when it is returned to hot water, it gives off the aroma and flavor of citrus fruits, yuzu, kabosu, etc., and the green color of the outer fruit skin is regenerated. Therefore, the fragrance and flavor of these citrus fruits can be enjoyed if they are put in the soup, udon noodles, soba sauce, etc. Further, for example, it can be used as an additive for processed foods such as kamaboko and ham, or can be added to mayonnaise or dressing to make a vegetable salad different from conventional ones. Furthermore, it can be easily used as a flavoring agent for vinegar, yuzu, kabosu, etc. at home and at any time.

This flavoring agent using aromatic citrus fruits does not use any additives, and is a substance which is disposed of as industrial waste by mixing the residue of the fruit and is a flavoring agent extender. Available as

Further, the flavoring agent using the aromatic citrus fruits of the present invention is obtained by cutting the fruit into small pieces and freezing the cut fruit in advance, or after cutting, vacuum freeze-drying to obtain a powder. Mix with fruit juice powder and fruit residue powder. The freezing step may be omitted as described above.

A good result was obtained when the mixing ratio of the fruit residue powder, the fruit juice powder and the picked powder was 6: 3: 1. However, the present invention is not limited to this ratio, as described above. By adding this thinned fruit powder, it is possible to further enhance the scent and flavor as compared with the flavoring agent composed of the fruit residue powder and the fruit juice powder.

[0016]

[Advantages] According to the above-mentioned invention, the fruit juice and the residue of the cut fruits and the fruit can be vacuum-lyophilized to dry without losing the aroma and flavor of the aromatic citrus fruits, and the green color of the dried outer pericarp can be discolored. Absent.

[0017]

EXAMPLES Examples of the present invention using vinegar among aromatic citrus fruits will be described below. Example 1 First, vinegar is cut to squeeze fruit juice from the fruit, and seeds are removed from the residue of the fruit after squeezing the fruit juice. It is necessary to cut the residue of the fruit from which the seeds have been removed to 0.1 to 0.05 mm. However, suddenly the residue of the fruit was 0.1
Since it is not possible to cut finely up to ~ 0.05 mm,
First, the residue of fruits was roughly cut with the high speed cutter 1 shown in FIG. This high-speed cutter 1 has two cutters inside, and this cutter rotates at a high speed of 3600 times / minute to roughly cut the fruit residue.

The residue of fruits cut by the high speed cutter 1 is
As shown by the phantom line in FIG. 1, the upper portion 1A of the high-speed cutter 1 is tilted to open the lid 1B, and the lid 1B is transferred to the hopper 2A of the micro-cutter 2. The micro-cutter 2 removes the residue of fruit from 0.1.
Finely cut to ~ 0.05 mm. The cut fruit residue is taken out from the outlet 2B and placed in a container 3 as shown in FIG.
And placed on the shelf 4A of the carriage 4 and frozen in a freezer at -50 ° C.

Separately from the fruit residue, juice squeezed from the fruits of vinegar was also placed in a freezer at -50 ° C and frozen.
FIG. 3 is a perspective view of the vacuum freeze dryer, and one part 5a of the cylindrical vacuum freeze dryer main body 5A is configured to be moved by wheels 5B on a rail so as to be divided into two.
Inside the cylindrical main body 5A, a plurality of shelves 5C are provided.

The fruit residue after the freezing process is placed on the shelf 5C of the vacuum freeze dryer 5 together with the container 3 and vacuumed.
The water was sublimated and dried at a low temperature. The frozen fruit juice was also vacuum freeze-dried in the same manner.

Each of the fruit residues and fruit juice was completely vacuum freeze-dried and then taken out from the vacuum freeze dryer 5, and the fruit residue powder and the fruit juice powder were mixed in a ratio of 7: 3. The flavoring agent using vinegar of Example 1 was a light green powder, and when returned to hot water, the scent and flavor of vinegar were imparted, and the green color of the outer peel was regenerated.

Example 2 Next, Example 2 in which the powder of thinned fruits thinned during the cultivation process of vinegar was added to the flavor produced in the above Example 1 will be described.

First, the thinned fruits were cut by the high speed cutter 1 of FIG. 1, and the cut thinned fruits were further finely cut by the micro cutter 2. However, in the case of fruit picking, the seeds were small and immature, so the seeds were not cut and cut.

After cutting the fruits with the micro cutter 2, the fruits are put in the container 3 shown in FIG. 2 and placed on the shelf 4A of the carriage 4 to be frozen in a freezer at -50 ° C. After freezing, vacuum freeze-drying is performed by a vacuum freeze dryer 5. did.

The dried fruit powder was mixed with the fruit residue powder and fruit juice powder of Example 1 above, and the mixing ratio was 6 fruit residue powder, 3 fruit juice powder, and 1 fruit powder. The addition of this picked fruit powder further enhanced the aroma and flavor of the flavoring agent consisting of fruit residue and juice powder.

[0026]

EFFECTS OF THE INVENTION The flavoring agent using the aromatic citrus fruits of the present invention has the aroma and flavor of the aromatic flavored citrus fruits even when used in cooking, regenerates a bright green color of the outer pericarp, and further, It is possible to use the residue of the fruit squeezed from the juice and the fruit.

[Brief description of drawings]

FIG. 1 is a perspective view of a high speed cutter and a micro cutter used in a method for producing a flavor according to the present invention.

FIG. 2 is a perspective view of a carrier truck used in the flavor producing method of the present invention.

FIG. 3 is a perspective view of a vacuum freeze dryer used in the method for producing a flavor according to the present invention.

[Explanation of symbols]

1 high speed cutter 2 Micro cutter 3 containers 4 carrier 5 Vacuum freeze dryer

Claims (2)

[Claims] 1. A fruit juice powder obtained by vacuum-freezing and drying fruit juice squeezed from an aromatic citrus fruit, and a fruit residue powder obtained by vacuum-drying fruit residue powder obtained by cutting seeds and finely cutting the mixture, and mixing them. A flavoring agent using aromatic citrus fruits. 2. A flavoring agent using an aromatic citrus, characterized in that the fruit powder obtained by finely cutting the fruits of an aromatic citrus and freeze-drying the mixture is mixed with the fruit juice powder and the residue powder of the fruit. .