JPH11113557A - Papaya fruit vinegar and its brewing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for brewing a vinegar by using at least a fruit of papaya as a raw material, by which the characteristics of the raw material fruit can be drawn out at maximum as compared with the conventional brewing method, and further to obtain a papaya fruit vinegar brewed by the method. SOLUTION: This method for producing a brewed vinegar (a fruit vinegar) by using papaya having a proteolytic enzyme useful as a component for a food material comprises using the whole fruit including the skin, the seed, the core, etc., which contain much of the proteolytic enzyme. As the result, the characteristics of the papaya can be drawn out at maximum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to vinegar, and more particularly to a brewed vinegar made from papaya, which is a fruit, and a brewing method thereof.

[0002]

2. Description of the Related Art Papaya, a tropical fruit, has a unique refreshing taste and aroma. In food science, it contains enzymes that break down proteins and has the effect of softening meat and fish. Are known.

On the other hand, when conventional vinegar is classified according to the production method, there are (1) brewed vinegar, (2) synthetic vinegar, and (3) processed vinegar. Generally, fruit vinegar is classified as brewed vinegar. There are apples, grapes, lemons and the like which have been conventionally used as raw materials for fruit vinegar.

[0004] As a brewing method (manufacturing method) of the fruit vinegar, first, the fruit to be used is squeezed into a fruit juice, yeast is added, alcohol fermentation is performed, seed vinegar is added, and acetic acid fermentation is performed, and then the desired fruit is produced Vinegar is obtained.

[0005] When the first fruit juice is obtained, the inclusion of the fruit skin, seeds, core, etc., is considered to cause impurities to enter the fruit juice and impair the flavor, and the fruit juice has been discarded.

[0006]

As described above, in the conventional process of brewing fruit vinegar, the squeezing operation for removing the skin, seeds, core, etc. of the fruit at the time of taking out the first fruit juice is a great effort. I was

In recent years, the dietary habits tend to be high-grade foods, and manufacturers of vinegar and the like demand fruit vinegar having a new taste, flavor, color and additional food effect. It had been.

[0008] The present invention is to meet the above demand, at least when brewing vinegar using papaya fruit as a raw material, it is possible to bring out the characteristics of the raw material fruit compared with the conventional brewing method, And papaya fruit vinegar brewed by the brewing method.

[0009]

In producing brewed vinegar (fruit vinegar) using papaya having a protease, which is useful as an ingredient of food ingredients, the epidermis, seeds, and core containing a large amount of the protease are provided. It was found that by using the whole fruit of the papaya, including the papaya, the characteristics of the papaya could be maximized. Further, in the case of papaya, the fact that even if its skin, seeds, core and the like are mixed, has no effect on the taste or flavor of the brewed vinegar, which further demonstrates the usefulness.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of a brewing method according to the present invention will be described below. First, papaya, which is a raw material, is washed with running water. At this point, the skin, seeds, core, and the like that have been removed by the conventional brewing method are not removed in the brewing method according to the present invention, and are left as they are. Next, 60 whole fruits
Steam at about ℃. Transfer to cold water maintained at a temperature of about 20-30 ° C, add seed vinegar, and stir occasionally with a stick. Thereafter, alcohol fermentation is performed. When alcohol fermentation is over, add cold water and sugar to dilute the alcohol. Transfer to a pot containing seed vinegar. The alcohol-fermented solution is allowed to lie for 6 months to 1 year to adjust taste and aroma. Perform acetic acid fermentation. Rub the liquid with a strainer using gauze or the like. Enclose in a sterilized container at a temperature of about 70 ° C. Papaya fruit vinegar brewed in this way will have a greater effect on flavor, flavor and softening of meat and fish, and even the effect of preventing decay of foods, which is a unique effect of vinegar, as compared to conventional brewing. Become.

[0011]

As described above, according to the brewing method of the present invention, the labor involved in the production can be reduced, and the unique taste and flavor of the fruit called papaya, and in particular, the meat and fish are softened. In addition, it is possible to maximize the food-related utility of performing sterilization. As a result, it can greatly contribute to the use and demand expansion of papaya.

Claims (4)

[Claims] In the method of brewing fruit vinegar, the whole fruit is used to brew not only the pulp of the fruit vinegar but also the fruit vinegar in which at least the proteolytic enzymes contained in the epidermis, seeds and core are extracted. Fruit vinegar brewing method characterized by doing. 2. The method according to claim 1, wherein the fruit is used in its original form without being chopped. 3. The method for brewing fruit vinegar according to claim 1, wherein the fruit is papaya. 4. A fruit vinegar produced by using the papaya as a raw material by the brewing method according to claim 1 and extracting not only the flesh of the papaya but also at least proteolytic enzymes contained in the epidermis, seeds and core.