JPH062036B2 - Tosa citrus vinegar manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing edible vinegar of perfume citrus.
More specifically, the present invention relates to a method for producing Tosakan edible vinegar.

2. Description of the Related Art Conventionally, as a use of perfume citrus fruits, there has been one in which the fruit juice is used as edible vinegar instead of edible vinegar containing acetic acid as an effective main component. In particular, among the citrus fragrances, citron has been used as an edible vinegar, as a combined vinegar of sushi rice, and as a soy sauce (sauce) of soy sauce in a chiri-nabe.

In this way, citron is prized as edible vinegar because citric acid contained in citron is suitable for imparting sourness to food instead of acetic acid. In addition, the aroma of yuzu has the property of eliminating the odor of food and acting synergistically with the ingredients of food to change its flavor to a desirable one.

Technical problems to be solved However, the yield of fruit per unit area of citrus is as low as 80 to 150 Kg / al and the fruit juice yield is about 2
There was a drawback in that it was a fairly low level of 5% (actually, the fruit juice yield was 15 to 17% in order to avoid mixing of bitterness into fruit juice). Therefore, the unit price of the product is also high. In addition, in the recent gourmet boom, a new flavored citrus edible vinegar with a flavor different from that of yuzu has been eagerly awaited.

Under such circumstances, it has been considered to use Tosa-kan juice as an edible vinegar for citrus with a new flavor different from that of yuzu. However, since the color of the fruit juice is deep yellow, when it is used as, for example, a combined vinegar for sushi rice, the sushi rice is colored yellow, which makes it unsuitable for eating. As a solution to this problem, Japanese Patent Application No. 1-67560 filed by the same applicant discloses that the whole fruit of Tosa-kan is squeezed, the obtained fruit juice is subjected to a filtration treatment, and the treated fruit juice is added to a pulp-rich layer. , Separated into a juice-rich layer and an essential oil-rich layer, except for the pulp-rich layer, to produce a Tosa edible vinegar by mixing the juice-rich layer and the essential oil-rich layer, Then, in order to maintain its unique flavor, it discloses that edible vinegar is subjected to freeze sterilization treatment instead of simple and inexpensive heat sterilization.

However, the freeze sterilization treatment is expensive, and it is necessary to freeze the distribution of the product in order to maintain the flavor of Tosa citrus edible vinegar.

Further, in order to carry out normal temperature distribution without performing freeze sterilization, it is desirable to perform heat sterilization treatment, but in the conventional whole juice extraction method, the essential oil component of the skin is mixed in the juice, so if heat sterilization is performed The unique delicate flavor of Tosa citrus vinegar would be lost and the product value would have been reduced. On the other hand, when not sterilized by heating, a large amount of salt (3 to 10% 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 edible vinegar.

Therefore, it is an object of the present invention to provide a novel method for producing Tosa citrus vinegar for obtaining a Tosa citrus vinegar that can be subjected to a simple and inexpensive heat sterilization treatment without impairing the flavor.

Means for Solving the Technical Problem The present inventor basically separates the essential oil component and the fruit juice component, heat-sterilizes the fruit juice component, and then mixes both of them to achieve the object of the present invention. As a result of the finding that the above can be achieved, the present invention has been achieved.

That is, the present invention, in the method for producing Tosa-kan edible vinegar, a step of peeling the peel of Tosa-kan and separating the essential oil component from the peel, juice of the Tosa-kan fruit after peeling is peeled off by centrifugation. A method for producing Tosa citrus edible vinegar, comprising: a step, a step of sterilizing the obtained fruit juice with heat, and a step of mixing the heat-sterilized fruit juice with the separated essential oil component.

Here, Tosa-kan is a kind of perfume citrus fruits, which is also called as "Tosa Aki-kanko", but it is not generally cultivated.
It is being cultivated and propagated experimentally at the Kochi Fruit Tree Experiment Station. The yield per unit acreage is about 400 Kg / al, while in the case of citron, it is 80-150 as described above.
It is Kg / al. Furthermore, Tosakan is a yearly good harvest, while Yuzu is a biennial result. This is because Tosakan is suitable for the end of September before fruit ripening, while Yuzu is harvested from November to December when the fruits mature. In other words, in the case of Tosakan, the fruit that is squeezed to obtain the desired juice picks the stage of the young fruit, which has a strong sourness and aroma, so it does not impair the physical strength of the fruit tree itself and is less susceptible to illness, so it will continue It is a good harvest. On the contrary, in the case of citron, it is necessary to harvest the mature fruits, which weakens the physical strength of the fruit tree, resulting in biennial results.

Also, the aroma of Tosakan is different from yuzu,
It fully responds to diversified consumer preferences.

The peeling of the Tosakan peel is to separate the peel from the other part, and the conventionally used method can be applied to remove the peel.

The pericarp is squeezed by a conventional method to obtain a mixture of a water-soluble component and an essential oil component, and the mixture is 2000 to 5000 rpm, preferably 2500 to 3500 rpm, more preferably 30
The essential oil component and the water-soluble component are separated by centrifugation at 00 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. If necessary, various additives such as a solubilizer and an emulsifier can be added to the fragrance composition.

The Tosa citrus from which the peels have been removed is not squeezed by pressing, but the fruit is first shredded, for example, sliced and squeezed by centrifugation. This squeezing method has an advantage that the quality of bubbles and the bitterness component are less mixed than the conventional pressure type squeezing. Centrifuge at about 1500-2000 rpm for about 15
It is preferable to carry out for 2 seconds. The fruit juice yield relative to the total fruit juice amount is about 75% as in the case of the pressing method.

In this way, the difference in the amount of juice between Tosa-kan and yuzu in relation to the squeezing by the centrifugal method rather than the squeezing method is different from the average of Tosa-kan by considering the unit yield, the fruit juice yield and the annual crop yield. The annual amount of juice can be expected to be about 5 times that of yuzu.

By scraping off the peel, the ratio of the essential oil component mixed in the squeezed sludge (squeezed residue) can be extremely reduced, so that the sludge can be easily composted. As a result, the sludge in question can be effectively used.

Since the fruit juice obtained as a result of squeezing is mixed with seeds, fibers, etc., it is desirable to remove them and clarify the fruit juice in order to enhance the commercial value. The removal treatment can be carried out by natural filtration using a cloth or fine mesh,
Filtering with a vibrating screener is also effective in terms of filtration rate.

The fruit juice from which seeds and the like have been filtered off has a very strong yellowish taste and is not suitable for food as it is. Therefore, it is necessary to make the tint as light as the consumer can accept. To this end, the filtered fruit juice is added to 2000
It is preferable to carry out the centrifugation treatment at ˜5000 rpm, preferably 2500 to 3500 rpm, more preferably 3000 rpm for 3 to 8 minutes, preferably 5 minutes. It should be noted that the squeezed fruit juice may be directly subjected to a centrifugal separation treatment without being subjected to a filtration treatment.

Then, the obtained fruit juice is sterilized by heating, and generally, heat treatment is performed at 80 to 150 ° C. for 1 second to 1 minute. When it is carried out at a low temperature, it is preferably carried out for a long time and at a high temperature, it is carried out for a short time. Preferably, 120 ° C, 3
Heat sterilization is performed under the condition of seconds.

To make Tosa citrus vinegar, it is necessary to mix the above-mentioned heat-sterilized fruit juice and the essential oil component. When mixed, various additives that can be used as food additives, such as surfactants, can be used together. The mixing operation can be performed with a homogenizer or a mechanical stirrer. As a result, Tosakan edible vinegar having the sourness and aroma of Tosakan is provided. The produced Tosa citrus vinegar can be stored in a paper pack whose inner surface is coated with an aluminum film or the like, and stored and refrigerated at about 20 ° C. in the summer, and at room temperature in the spring, autumn, and winter.

In addition, at the time of this mixing, in the case of manufacturing a secondary processed product such as dipping sauce (sauce) of a chili pan, not as edible vinegar,
It may be mixed with other seasonings, such as soy sauce, mirin, and scientific seasonings, but Tosakan is different from yuzu in that the juice itself has a delicious taste, so just mix it with soy sauce to make a preferred soup. You can

By the way, the clarified Tosa citrus juice generally contains about 4.5 to 5% by weight of citric acid, which has a citric acid concentration suitable for food, but when a sourness is further required, Alternatively, citric acid can be added separately. Therefore, when referring to Tosa citrus vinegar, it also includes secondary processed products containing Tosa citrus vinegar as a raw material component.

In addition, the amount of essential oil or aroma component mixed can be adjusted according to the application, and the optimum flavor for eating can be obtained.

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.

Example 1 100 kg of Tosa-kan fruit (average 45 g / piece) was peeled using a peeling machine (made by Italy Vertuchi Co., Ltd.), and the peel was measured using a gauge press machine (made by Seikensha Co., Ltd.). It was squeezed and the resulting liquid was centrifuged at 3000 rpm for 5 minutes. The essential oil layer was separated from the aqueous layer with a separating funnel, and the obtained essential oil layer was diluted with ethanol to prepare a perfume composition having a concentration of 25% by weight.

Separately, the fruit of Tosa citrus from which the peel was removed was sliced to a thickness of 10 mm, and a centrifugal separator (spiral separator,
Squeezing was performed under the conditions of 1800 rpm for 15 seconds using a Seikensha.

The obtained fruit juice was further subjected to a centrifugal separation treatment at 3000 rpm for 5 minutes, and then the clarified fruit juice was treated at 120 ° C for 3 seconds.
Heat sterilized.

The above-mentioned flavor composition was added to the heat-treated fruit juice and stirred well to obtain 32 kg of Tosa citrus vinegar. The obtained Tosa citrus vinegar had a unique flavor.

This Tosa citrus vinegar was filled into a 1 liter paper pack whose inner surface was coated with an aluminum film. When it was stored and distributed at room temperature for a long time, the flavor unique to Tosa citrus vinegar was not lost.

Example 2 Using the Tosa citrus edible vinegar produced in Example 1, a soup stock of chowder was produced in the following mixing ratio.

When the chopping pan was eaten with the above-mentioned soup, it was more delicious than the soup using yuzu.

Effects of the Invention By the method for producing Tosa citrus edible vinegar of the present invention, yuzu, Sudachi,
Instead of citrus edible vinegar such as kabosu, it was possible to give citrus edible vinegar having a new flavor and a low production unit price.
In addition, since it is subjected to heat sterilization treatment, the Tosa citrus vinegar can be stored at room temperature for a long time without impairing the flavor.

Claims (3)

[Claims] 1. In a method for producing Tosa citrus edible vinegar, the essential oil component is separated from the peel by peeling off the peel of Tosa citrus, squeezing the peel, and subjecting the obtained liquid material to a centrifugal separation treatment. A step of squeezing the fruit of Tosa-kan after removing the peels by centrifugation, a step of heat sterilizing the obtained juice, and a step of mixing the heat-sterilized juice with the essential oil component A method for producing Tosa citrus edible vinegar, which comprises: 2. Tosa citrus juice obtained as a result of squeezing,
The method according to claim 1, further comprising a step of clarifying by performing a centrifugal separation treatment before the heat sterilization treatment. 3. Tosa citrus edible vinegar produced by the method according to claim 1.