JP6819008B2 - Method for producing citrus depressa emulsified composition - Google Patents

Description

The present invention relates to a method for producing a citrus depressa emulsified composition containing a citrus depressa pericarp component capable of sufficiently exhibiting the taste, aroma and color of the citrus depressa.

Shikuwasa has long been known as a citrus fruit native to Okinawa, and its main production area is Nago's Yabu or Izumi taste centering on Ogimi village in the northern part of the main island of Okinawa, and its immature fruits are peculiar to Shikuwasa. It has a strong acidity and a mellow aroma.

This citrus depressa contains 6 kinds of polymethoxyflavonoids such as nobiletin and tangeretin. In particular, nobiletin, tangeretin and 5-demethyl nobiletin are said to have a cancer-suppressing effect, and nobiletin and sinensetin are rheumatoid arthritis. Nobiletin has the effect of suppressing blood glucose levels, and has received much attention in recent years.

Traditionally, this citrus depressa has been used as a seasoning by directly squeezing the fruit and sprinkling it on grilled fish or sashimi due to its acidity and unique mellow aroma. In recent years, it has become widely used as a beverage such as shikuwasa juice and drinks.

This citrus depressa is a fairly small citrus fruit, and when used as juice, it has a large proportion of residues such as peels and seeds as pomace in the juice, and various wastes including these peels, fragments and pulp. Things have so far been simply discarded.

However, it has been found that flavonoids, which are various active ingredients shown above, are mainly contained in the essential oil in the peel of Shikuwasa.

It has become known that these flavonoids peculiar to citrus fruits are abundantly contained in essential oils, and methods for extracting these essential oils have been attracting attention.

Essential oils are natural volatile oils contained in the pericarp, and usually, in order to separate the essential oil from the pericarp, the pericarp is crushed and the pericarp crushed liquid is distilled under reduced pressure.

Further, Japanese Patent Application Laid-Open No. 8-257438 provides a centrifugation method capable of increasing the oil yield of the essential oil, and is the only centrifuge with three layers of an aqueous phase, an oil phase and a viscous phase. It is made so that it can be separated and extracted.

Further, in Japanese Patent Application Laid-Open No. 5-276881, essential oil or the like is extracted from the peel of citrus fruits with an alcohol or the like, a water-soluble diluent is added to the extract, and the contained essential oil is insolubilized and centrifuged.

In this way, various methods for extracting essential oils from the peels of citrus fruits have been developed, and it has become known that the active ingredients contained in the essential oils also contain dozens of compounds. New functional ingredients such as flavonoids such as are being found. In addition to essential oils, the pericarp contains many active ingredients such as carotenoids and dietary fiber, which are pigment components.

Japanese Unexamined Patent Publication No. 8-257438 Japanese Unexamined Patent Publication No. 5-276881

In this way, various methods for extracting the essential oil in the peel have been developed, but these methods are methods for extracting active ingredients such as nobiletin from the peel of Shikuwasa, and effectively extract only specific components. It is something to try. As a characteristic of Shikuwasa as a food, not only essential oils containing a large amount of active ingredients, but also their unique aroma and flavor and bright yellow pigments are attracting attention.

However, since the juice of Shikuwasa has a strong acidity, it is good to use it by sprinkling it on grilled fish or sashimi, but if you try to add it to sweets, bread, noodles, etc. to bring out the flavor and aroma of Shikuwasa, Due to its strong acidity, there is a problem that the taste of the food to be added is spoiled, and the amount of the added food is small, so that the aroma and flavor can hardly be expected at present.

It is added as an acidulant to various foods by concentrating the juice of Shikuwasa or making it into a dry powder. However, the current situation is that it has not been possible to effectively exhibit the unique aroma and flavor, and the vivid yellow coloration using natural Shikuwasa juice.

For this reason, many foods such as confectionery and noodles that artificially reproduce the unique aroma and color of Shikuwasa by adding various additives are sold. Even so, the current situation is that the flavor, aroma, and color have not been fully exhibited.

There is a demand for natural materials from Shikuwasa that can fully demonstrate these scents, flavors, and color characteristics.

An object of the present invention is to provide a composition made of a natural material of Citrus depressa, which can sufficiently exhibit the mellow scent and unique flavor of the original Citrus depressa and develop a bright yellow color, and can suppress a strong acidity. And.

The present invention can solve the above-mentioned problems by the following means.

According to claim 1 of the present invention, after the cleaning processing of the seek Wa Sa fruit, squeezing process, after removing the pressing residue, in order to low temperature precipitation of oil and fat and fiber content is dissolved in the juice, exploitation The juice is filled in a container, frozen in a freezing facility, taken out from the freezing facility, thawed, and the suspension containing the low-temperature precipitates in the thawed juice is separated, and further from the separated suspension. It is a method for producing a seeker emulsified composition, which is obtained by separating and treating a viscous substance.

The washing treatment may be a usual washing treatment, and the pressing treatment may be any one that can be pressed as it is with the peel of the citrus depressa.

The container for filling the juice may be any container as long as the liquid can be filled in a sealed state and the liquid contents can be held in a frozen state. For example, a transparent resin container may be used. A polyethylene container or the like is preferable.

The freezing equipment can perform a freezing treatment in order to precipitate fats and oils and fiber components dissolved in the juice after removing the pressed residue at a low temperature, and the juice is squeezed from which the juice residue has been removed. Any processing equipment capable of freezing the juice may be used, and any equipment capable of freezing the juice below −10 ° C. may be used. It is preferable that the temperature can be cooled to about -20 ° C to -25 ° C.

The thawing treatment may be carried out as long as the components of the squeezed liquid do not change and a suspension containing low-temperature precipitates such as fats and oils and fibrous components is generated by thawing. It may be defrosted.

By squeezing the juice at room temperature and freezing it from that state, the fat and oil components and fiber components that were dissolved in the juice juice are precipitated in the juice juice and become easily separated, and the fat and oil components and their viscous phase It will be separated as a suspension containing precipitates such as fiber components entwined with. It has been confirmed that the peel of Shikuwasa contains a large amount of lecithin. This lecithin has an emulsifying effect and can enhance the homogenizing effect of the fat component in the pericarp and the mucilage.

For the separation of the suspension, only the suspension obtained by scooping the suspension from the thawed juice may be used, and if there is a precipitate, the remaining precipitate from which the fruit juice has been separated and the suspension are mixed. It may be used as a suspension.

Excess water is removed from the suspension, and only the mucilage is separated to produce a citrus depressa emulsified composition.

A sieving process or the like can be performed to remove excess water. For example, a sieve having a mesh of 2 to 5 mm may be used, or a vibrating sieve or the like may be used.

Normally, the citrus peel consists of three layers, the cuticle layer, the flaved layer, and the albedo layer, from the outside to the inside. The outermost layer, the cuticle layer, is a protective layer formed of fat-like or wax-like substances such as cutin. It is sparingly soluble in water, acids, alkalis, etc., and is robust and does not become soft even after long-term boiling. It is a protective layer. The cells of this hard cuticle layer are bound by pectic substances. Pectin is known to have the effect of suppressing blood cholesterol levels. It also contains lecithin, which has an emulsifying effect. The flaved layer, which is an intermediate layer, contains fats and oils and pigments, and is a portion that emits a peculiar sex appeal of various citrus fruits, and contains a large amount of functional components such as the flavonoids mentioned above. The innermost layer, the albedo layer, protects the fruit with a white spongy fibrous component.

In such a pericarp-structured citrus depressa, the squeezed liquid from which the squeezed residue has been removed includes pectin and lecithin in the clacti layer, oil and fat components in the flaved layer, pigment components, aroma components, fiber components in the flaved layer, etc. It is included.

Here, pectin is an intercellular binding substance and is a polysaccharide having viscous properties. Due to its viscous properties, it adsorbs active ingredients such as fiber components, fats and oils, pigment components, and scent components to become viscous substances.

By thawing after the freezing treatment, the fat and oil components, pigment components and aroma components dissolved in the fruit juice are precipitated, adsorbed on pectin, and effectively separated as a viscous substance in the suspension.

The second aspect of the present invention is the method for producing a citrus depressa emulsified composition according to claim 1, wherein the suspension contains a suspended matter after a thawing treatment.

By the thawing treatment, the oil and fat component and the fiber component entwined with the viscous phase thereof are precipitated in the suspended matter to form a suspension, which is formed in a layer on the squeezed liquid which has been thawed.

Claim 3 of the present invention is the method for producing a citrus depressa emulsified composition according to claim 1, wherein the suspension contains suspended matter and precipitate after thawing treatment.

As for the suspension, a suspension centered on an oil layer component lighter than the juice squeezed liquid becomes a suspended matter, and a suspension centered on a viscous substance or a fiber heavier than the juice juice liquid becomes a precipitate.

The method for producing a citrus depressa emulsified composition according to any one of claims 1 to 3, wherein the separation treatment of the viscous material according to claim 4 of the present invention is a centrifugation treatment. Is.

The centrifugation may be any as long as it can remove excess water from the suspension after the thawing treatment and separate the viscous material, and any one that can perform the centrifugation treatment by sufficient rotation. .. For example, a Sharpless type centrifuge or a disc type centrifuge capable of performing three-phase separation of a heavy liquid layer, a light liquid layer and an individual is preferable.

It can be separated into a fat phase as a light liquid layer, a viscous phase due to a fiber layer and the like, a fruit juice phase as a heavy liquid layer, and crushed pieces such as fine pericarp as a solid component.

A fifth aspect of the present invention is the first aspect of the present invention, wherein the suspension after the thawing treatment is filtered to separate and then homogenize the suspension to obtain an emulsified composition. The method for producing a citrus depressa emulsified composition according to any one of claims up to 3.

The filtration treatment may be performed by filtering with a fine net or the like as long as it can remove water to some extent, and for example, a 1 to 3 mm mesh net or punching metal may be used.

The homogenization treatment is to uniformly disperse the fat and oil contained in the suspension, for example, by extruding the particles from a fine gap at high pressure to several micrometers (1 μm = 1/1000). A homogenizer device or the like that reduces the size to mm) or less may be used.

According to claim 6, the suspension after the thawing treatment is filtered to separate and separate the mucilage, then heated to 50 ° C. to 70 ° C. and then homogenized to obtain an emulsified composition. The method for producing a citrus depressa emulsified composition according to claim 5, wherein the citrus depressa emulsified composition is produced.

The homogenization treatment is effectively performed by heating the separated viscous material to 50 ° C. to 70 ° C. Citrus depressa pericarp contains a large amount of lecithin, and by heating, the emulsifying effect of lecithin between the oil and fat components in the pericarp and the mucilage can be enhanced.

A seventh aspect of the present invention is the first aspect of the present invention, wherein the suspension after the thawing treatment is filtered to separate and then grind the suspension to obtain an emulsified composition. The method for producing a citrus depressa emulsified composition according to any one of claims up to 3.

The grinding treatment may be any treatment as long as it grinds the separated viscous material, and may be, for example, a product treated with a mascotizer device.

According to claim 8, the suspension after the thawing treatment is filtered to separate and separate the mucilage, then heated to 50 ° C. to 70 ° C. and then ground to obtain an emulsified composition. The method for producing a citrus depressa emulsified composition according to claim 7, wherein the citrus depressa emulsified composition is produced.

The grinding treatment is effectively performed by heating the separated viscous material to 50 ° C. to 70 ° C. In addition, the emulsifying effect of lecithin in the peel of Shikuwasa is also enhanced.

A ninth aspect of the present invention is characterized in that an emulsified composition is obtained by filtering the suspension after the thawing treatment to separate and separate the mucilage, and then performing a shearing treatment and a cavitation impact treatment. The method for producing a seeker emulsified composition according to any one of items 1 to 3.

The shearing treatment and the cavitation impact treatment may be any one that can perform the shearing treatment and the cavitation treatment on the separated viscous material, for example, an impeller and an uneven groove having a machined uneven groove and a blade on one side. A shear blender device provided with a shear pump, which is composed of a casing and has a fluid flowing out from the blades, becomes a high-speed flow in the narrow gaps between the uneven grooves and generates a high shear force and a cavitation impact force, may be used.

According to claim 10, the suspension after the thawing treatment is filtered to separate the mucilage, then heated to 50 ° C. to 70 ° C., and then subjected to a shearing treatment and a cavitation impact treatment to form an emulsified composition. The method for producing a citrus depressa emulsified composition according to claim 9, wherein a product is obtained.

By heating the separated viscous material to 50 ° C. to 70 ° C., shearing treatment and cavitation impact treatment are effectively performed. In addition, the emulsifying effect of lecithin in the peel of Shikuwasa is also enhanced.

The eleventh aspect of the present invention is characterized in that the suspension after the thawing treatment is filtered to separate the mucilage, and then the suspension is subjected to high-speed stirring treatment to obtain an emulsified composition. The method for producing a seeker emulsified composition according to any one of claims up to 3.

The high-speed stirring process may be any one as long as the separated viscous material is stirred at high speed, an electric stirring device may be used, or manual stirring may be performed. In the case of rotary stirring, if it is about 200 to 500 rotations / minute, it may be about 10 minutes or more, and if it is about 1000 to 5000 rotations / minute, it may be 3 minutes or more.

According to claim 12, the suspension after the thawing treatment is filtered to separate and separate the mucilage, then heated to 50 ° C. to 70 ° C. and then subjected to high-speed stirring treatment to obtain an emulsified composition. The method for producing a citrus depressa emulsified composition according to claim 11, wherein the citrus depressa emulsified composition is produced.

By heating the separated viscous material to 50 ° C. to 70 ° C., high-speed stirring treatment is effectively performed. In addition, the emulsifying effect of lecithin in the peel of Shikuwasa is also enhanced.

13. A claim 13 of the present invention is any one of claims 1 to 12, characterized in that the emulsified composition is heated and then subjected to a cooling trap treatment to adjust the fat and oil components. The method for producing a citrus depressa emulsified composition according to the above.

The heating of the emulsified composition may be any method as long as the fluidity is improved, and is a pretreatment for the cooling trap treatment. In the cooling trap treatment, the heated and fluidized emulsified composition is passed through a cooling trap layer such as a cooled metal mesh, and when the emulsion composition is passed, the emulsified composition is coagulated and adhered to the cooled metal mesh to be trapped. It adjusts the amount of fat and oil components inside. The heating temperature is preferably about 40 ° C. to 70 ° C., and the cooling temperature of the metal mesh is preferably about 5 ° C. to 10 ° C. lower. The oil and fat components in the peel of Shikuwasa contain bitter components, which also adjusts the bitter components.

A 14th aspect of the present invention is characterized in that the citrus depressa emulsified composition treated by the method according to any one of claims 1 to 13 is dried, pulverized and powdered. This is a method for producing a citrus depressa powder emulsified composition.

The citrus depressa pericarp emulsified composition is heat-treated, dried, and further pulverized to form a powder, which is excellent in storage stability and easy to handle to obtain a citrus depressa pericarp emulsified composition. Nobiletin, which is a flavonoid contained in the peel of Shikuwasa, is resistant to heat, so it can be dried by inexpensive heat treatment. However, in order to avoid discoloration and volatilization of aroma components as much as possible, it is preferable to perform a non-heat drying treatment such as vacuum drying.

The present invention has the following effects.
(1) It is possible to provide a citrus depressa pericarp emulsified composition capable of sufficiently exhibiting the mellow scent and unique flavor of citrus depressa and the bright yellow coloration from the juice of the citrus depressa fruit and suppressing strong acidity.

(2) It is possible to provide a composition consisting only of natural materials of Shikuwasa, which can sufficiently exhibit flavor, aroma and color without adding artificial additives and can suppress strong acidity.

(3) By the low-temperature precipitation treatment by freezing and thawing the juice, the fats and oils and fiber components dissolved in the juice can be effectively precipitated, and the separation can be facilitated.

(4) Utilizing pectin, which is abundant in the peel of Shikuwasa, it is possible to adsorb each component of unique flavor, aroma, and color and effectively separate it as a viscous substance in the suspension.

(5) By the low-temperature precipitation treatment, it is possible to provide an emulsified composition that effectively utilizes lecithin having an emulsifying action, which is abundantly contained in the citrus depressa.

(6) By heating the viscous material, the processing efficiency of the homogenization treatment, the grinding treatment, the shearing treatment, the cavitation impact treatment, and the high-speed stirring treatment can be enhanced, and the emulsifying effect of lecithin can be enhanced.

(7) The amount of fat and oil components in the citrus depressa emulsified composition can be adjusted by the cooling trap treatment. The bitterness component can be adjusted.

(8) By powder treatment, storage stability can be improved and handling becomes easy.

(9) It is possible to provide an emulsified composition containing only the natural material of Shikuwasa, which has a unique flavor, mellow scent, and bright yellow pigment of Shikuwasa, and has suppressed strong acidity.

It is a flow chart which shows the Example of the manufacturing method of the citrus depressa pericarp emulsified composition by this invention. It is a flow chart which shows another Example of the manufacturing method of the citrus depressa pericarp emulsified composition by this invention. It is a figure which shows the photograph after applying a centrifuge.

Next, one embodiment of the present invention will be specifically described with reference to the drawings.

FIG. 1 is a flow chart showing an example of a method for producing a citrus depressa pericarp emulsified composition according to the present invention.
S-1) Washing treatment For the citrus depressa fruit, use unripe blue precocious fruit and wash it with water.

S-2) Juice processing In the juice processing, the juice is squeezed with a squeezing device, and the squeezed residue (squeezed lees) is separated and discarded. The fruits are completely crushed and the skin is also squeezed, but the seeds are squeezed uncrushed.

S-3) Juice squeezed juice The squeezed juice is basically a fruit juice in which the peel, thin skin, and seeds are separated, and the oil content and some peel crushing due to the juice of the peel. It contains particles and white filaments (flaved).

S-4) Filling in small containers The above juice is filled in a 20 liter resin container for the next process.

S-5) Freezing treatment (low temperature precipitation treatment 1)
In order to perform low temperature precipitation treatment of fats and oils and fiber components dissolved in the above juice, a 20 liter resin container filled with the juice is frozen in a freezing room set at -25 ° C. Is performed. Freezing is completed in about 24 hours.

S-6) Thaw treatment (low temperature precipitation treatment 2)
The juice squeezed in a resin container frozen at -25 ° C is taken out from the freezing chamber and allowed to stand at room temperature (20 ° C) for 24 hours for thawing.

S-7) Separation of suspension (suspension + precipitate) The thawed juice is in a state where a large number of precipitates are mixed by low-temperature precipitation treatment. At the upper part of the resin container, a suspended matter composed of essential oils and the like in the light peel and a precipitate in which fiber components such as flaved that adhere to pectin and precipitate by the thawing treatment are precipitated are generated. The suspension of these suspensions and precipitates is separated from the juice. Scoop the suspended matter on the top and separate it for the next process. The fruit juice is taken out and used as a fruit juice drink. The remaining precipitated precipitate is separated together with the suspended matter for the next step.

S-8) Centrifugation treatment Centrifuge the suspension of the above separated suspended matter and precipitate in a centrifuge.
As the centrifuge, a continuous separation plate type / valve discharge type centrifuge manufactured by Mitsubishi Kakoki Kaisha, Ltd. was used. The number of revolutions is 5,000 rpm, the amount of juice supplied is 100 liters / hour, one cycle is set to 4 hours, and the centrifuge is stopped and maintenance is performed every cycle.

S-9) Collection of creamy mucilage The creamy mucilage adhering to the centrifuge inside the centrifuge is scraped off.

S-10) Rough filtration treatment The creamy mucilage collected above is sufficiently stirred and roughly filtered.

S-11) Citrus depressa pericarp emulsified composition The creamy mucilage after the above rough filtration is sufficiently agitated to obtain a citrus depressa pericarp emulsified composition.

FIG. 2 is a flow chart showing another embodiment of the method for producing a citrus depressa pericarp emulsified composition according to the present invention.

According to the method for producing a seeker peel emulsified composition shown in FIG. 1, a seeker peel emulsified composition is produced in one treatment step (centrifugation treatment) of a suspension composed of suspended matter and precipitate after thawing treatment. However, after a certain period of treatment with a centrifuge, it is necessary to scrape off the viscous material adhering to the centrifuge blade, and the product is manufactured by batch processing. In addition, the essential oil component, lecithin, fiber component, etc. of the pericarp layer contained in the suspension are partially separated by the centrifugation treatment.

According to the production method of FIG. 2, although a plurality of treatment steps are required, each of them can be produced by continuous treatment, the work efficiency is good, and the essential oil component and lecithin of the pericarp layer contained in the suspension. , Fiber components, etc. all remain, which makes it an efficient manufacturing method.

The process from S-1) cleaning treatment to S-7) suspension (suspension + precipitate) separation treatment is the same as in FIG.

T-1) Moisture separation treatment The suspension is in a state where some water remains because the suspended matter is scooped out and the residue after separating the fruit juice is used as a precipitate. Therefore, it further separates water. A vibrating sieve was used for the separation process.

T-2) Separation of juice (fruit juice + essential oil) The juice (fruit juice) separated through the sieve by the above-mentioned vibrating sieve also contains essential oil.

T-3) Freezing treatment (low temperature precipitation treatment 1)
In order to perform low temperature precipitation treatment of fats and oils and fiber components dissolved in the above juice, a 20 liter resin container filled with the juice is frozen in a freezing room set at -25 ° C. Is performed. Freezing is completed in about 24 hours.

T-4) Thaw treatment (low temperature precipitation treatment 2)
The frozen juice was allowed to stand at room temperature (20 ° C.) for 24 hours for thawing treatment.

T-5) Floating matter separation treatment The floating matter floating on the upper part of the thawed juice is scooped out and separated. The suspended matter contains the oil content of the citrus depressa peel.

T-6) Liquid viscous material A liquid viscous material from which excess water was removed by a water separation treatment was separated from the suspension after the treatment of T-1) above.

T-7) Mixing treatment The liquid viscous substance of T-6 is mixed with the suspended matter separated by T-5.

T-8) First heat treatment Put the above mixture in a pan and heat it to 50 ° C to 70 ° C using a gas stove.

T-9) Primary emulsification treatment The above-mentioned heated mixture was emulsified. For the emulsification treatment, a mass colloider, which is a millstone grinder manufactured by Masuko Sangyo Co., Ltd., was used. The emulsification treatment resulted in a creamy emulsion of the mixture.

T-10) Secondary heat treatment Put the above emulsion in a pan and heat it again to 50 ° C to 70 ° C using a gas stove.

T-11) Secondary emulsification treatment The above reheated mixture was emulsified. Similarly, for the emulsification treatment, a mascoroider, which is a millstone grinder manufactured by Masuko Sangyo Co., Ltd., was used.

T-12) Citrus depressa pericarp emulsification composition By the above-mentioned secondary emulsification treatment, a fine creamy citrus depressa pericarp emulsification composition having the taste, color and aroma of citrus depressa was obtained.

In the present invention, the citrus depressa juice is frozen and then thawed by a low-temperature precipitation treatment to form a suspension, and the suspended matter and the precipitate are separated to form a liquid viscous substance. Even in this state, it becomes creamy by stirring, but since it is not completely emulsified, the oil content separates to the upper part when it is centrifuged, but when it is emulsified twice as described above, it is almost It is completely emulsified and does not separate oil even when centrifuged.

FIG. 3 shows a photograph after the above-mentioned centrifuge is applied. The right side is the liquid viscous substance of T-6, and the left side is the citrus depressa pericarp emulsified composition after the emulsification treatment of T-12.

As shown in the figure, the liquid mucilage on the right side (non-emulsified) has an oil layer (A1) on the upper part, and the emulsified product has no oil layer at all. That is, it is shown that the oil content separates with the passage of time in the above-mentioned liquid viscous state, and the citrus depressa pericarp emulsified composition of the present invention is completely emulsified and separation does not occur.

This is because the peel of Shikuwasa contains a lot of lecithin and pectin, and it is thought that this lecithin and pectin function as emulsifiers and are completely emulsified by the emulsification process.

Generally, it is said that emulsification is incomplete in an acidic region, and citric acid monoglyceride is known as an acid-resistant emulsifier.

The pH of the citrus depressa juice is 2.4 to 2.7, but the citrus depressa pericarp emulsified composition according to the present invention is about the same 2.7 to 2.9, which is strongly acidic.

Citrus depressa fruits are known to contain a large amount of citric acid. It is considered that this citric acid acts together with lecithin and pectin that function as emulsifiers to completely emulsify the peel oil, fruit juice and fiber components in the strongly acidic Shikuwasa juice.

In addition, this citrus depressa peel emulsified composition does not have a strong acidity like that of citrus depressa juice, has a soft acidity, is a bright yellow color of citrus depressa, and emits a scent of citrus depressa.

As described above, the citrus depressa fruit juice has a low pH and a strong acidity, but the citrus depressa fruit skin emulsified composition according to the present invention does not have a strong acidity and has a mellow acidity even though the pH is low. ..

This is similar to emulsification of mayonnaise, etc. Mayonnaise, which is mainly composed of vinegar (2 tablespoons), egg yolk (1 piece) and salad oil (150 cc), is sour due to emulsification even if it contains highly acidic vinegar. Don't be tight.

The same applies to the citrus depressa pericarp emulsified composition of the present invention, and by emulsification, a strong acidity is suppressed and a mellow acidity is obtained.

In addition, the color and scent of the Shikuwasa pericarp emulsified composition exhibit a bright yellow color and a mellow scent because the pericarp component is concentrated by the freezing treatment.

The taste, aroma, and color of the citrus depressa peel emulsified composition of the present invention and 100% citrus depressa juice were analyzed.

[Test specimen]

[Analysis result 1: Taste]
Using the creamy Seekwasher fruit skin emulsifying composition of the present invention and 100% Seekwasher fruit juice as test specimens (Fig. 4), a taste sensor (taste recognition device TS-5000Z: manufactured by Intelligent Sensor Technology Co., Ltd.) was used to create eight different tastes. (1) sourness, (2) bitterness and miscellaneous taste, (3) astringency stimulation, (4) umami, (5) saltiness, (6) bitterness, (7) astringency, and (8) umami richness were measured.

The measurement results are shown in the table below.
A numerical difference of 1.0 or more is set as a numerical difference that allows people to distinguish the difference in taste, and a numerical difference of 0.5 or more is set so that about half of the people can be identified.

The pericarp emulsified composition shows a considerably low value (numerical difference -1.54) with respect to 100% fruit juice, indicating that the acidity is clearly felt weak with respect to 100% fruit juice.

In addition, the value of bitterness and miscellaneous taste is slightly high (value difference +0.72), indicating that the bitterness is slightly stronger than that of 100% fruit juice.

In addition, the salty taste showed a slightly low value (numerical difference -0.54). Other astringent stimuli, umami, bitterness, astringency, and umami richness remained almost unchanged.

Below, each taste value of the Shikuwasa peel emulsified composition with respect to 100% Shikuwasa juice is shown on a radar chart, and the characteristics of the taste are shown.
From this analysis, it can be seen that the acidity of the citrus depressa pericarp emulsified composition of the present invention is clearly suppressed despite the strong acidity of 2.7 to 2.9 in pH. As described above, the emulsifying action of lecithin and pectin, which are emulsifying components contained in the citrus depressa peel, is sufficiently exerted by the emulsifying treatment of the present invention, and the sourness is suppressed. I think that the.

[Analysis result 2: Fragrance]
Using the creamy seeker peel emulsifying composition of the present invention and 100% seeker fruit juice as test specimens (Fig. 4), the fragrance component was subjected to the solid phase microextraction (SPME) method according to the volatile component extraction method. The analyzer used a gas chromatograph mass spectrometer (QP-2010 GC / MS system manufactured by Shimadzu Corporation). For the analytical data, each volatile component of the sample was confirmed by the simirality search of the same analyzer, and the area value obtained from the total ion chromatogram (TIC) of each confirmed volatile component was used as the intensity. The content rate (%) of each volatile component was calculated by multiplying the ratio of the area value of each volatile component to the total area value of each confirmed volatile component by 100.

The measurement results are shown in the table below.
Regarding the aroma of the volatile components of 100% Shikuwasa juice and Shikuwasa peel emulsified composition, limonene, γ-terpinene, and p-simene (the part surrounded by □) are the main components, and the content of 3 components is 100%. It is 85.4% in Shikuwasa juice and 82.1% in Shikuwasa peel emulsified composition.

A comparison of the main components of these scents is as follows.
In terms of content (%), ingredient name 100% Fruit juice: A Pericarp emulsified composition: BB / A ratio (%)
Limonene 48.5 48.1 99.2%
γ-Terpinene 30.6 27.8 91.1%
p-cymene 6.35 6.22 98.0%
The contents of both are almost the same.

In terms of scent intensity (area value)
Ingredient name 100% fruit juice: A Pericarp emulsified composition: BB / A ratio (%)
Limonene 102,385,705 142,870,914 139.5%
γ-Terpinene 64,386,507 82,519,895 128.2%
p-cymene 13,406,929 18,495,575 138.0%
This indicates that the pericarp emulsified composition has a strong scent with respect to the scent of 100% fruit juice.

Thus, the pericarp emulsified composition shows that the main scent is clearly stronger despite the similar (slightly less) content. It is presumed that this is also due to the emulsification treatment as described above. That is, the main components, limonene, γ-terpinene, and p-cymene, are components that are abundantly contained in Shikuwasa essential oil, and are oily components and volatile components.

The organic compounds that make up the odor contain not only carbon and hydrogen, but also oxygen, nitrogen, and sulfur. There have been many theories about why the odor is felt and its relationship with the chemical structure, but it is said that there is no established theory yet. However, it is said that it is clear that there is a relationship between the chemical properties of organic compounds and their chemical structures, and that many pharmacological actions and physical properties are also related to their chemical structures.

The organic compounds that make up these odors are artificially synthesized and widely used as various fragrances. It is said that there are about 500 main types and more than 3000 including minor ones.

In general, the organic compounds that make up the odor are said to be compounds (isomers) with different scents depending on the type of functional group, cis-trans isomer, position of the functional group, and optically active substance. For example, a compound called methyl jasmonate obtained from jasmine flowers has two cis-trans isomers, methyl cia-methyl jasmonate and methyl trans-jasmonate, due to the difference in the position of the substituent of the double bond, and trans-jasmonate. Methyl has a completely different scent.

In the emulsification treatment of the present invention, by being heated and pressurized, a very fine dispersion processing treatment is performed, such as synthesis with other components (including isomers) and separation of isomers. It is fully conceivable that various phenomena will occur and affect the scent, and as a result, it is considered that the scent has been strengthened by the emulsification treatment of the present invention.

[Analysis result 3: Color]
Using the creamy citrus depressa fruit skin emulsified composition of the present invention and 100% citrus depressa fruit juice as test specimens (Fig. 4), the color difference (L *, a *, b * values) was measured with a color difference meter. As the color difference meter, a portable color difference meter (CR-400 + DP-400) manufactured by Konica Minolta Sensing Co., Ltd. was used.

The measurement results are shown in the table below.

L * value a * value b * value Numerical difference +17.9 ＋5.13 ＋34.1
(Pericarp emulsified composition-100% fruit juice)
Features Bright, slightly greenish yellow

Focusing on the values of L * value and b * value in the color data analysis results, it can be seen that the citrus depressa fruit skin emulsified composition according to the present invention has a stronger yellow color, a brighter and more vivid color than the 100% citrus depressa juice. Shown.

Examples of foods using this citrus depressa pericarp emulsified composition are shown below.

[Example 1]
Examples of the Shikuwasa rice cake using the Shikuwasa peel emulsified composition according to the present invention are shown below.

(1) Put 1200 g of rice cake flour in a bowl and knead 1200 ml of water in 3 portions.
(2) Add 800 g of sugar, add 200 cc (210 g) of the above-mentioned Shikuwasa peel emulsified composition, and further knead.
(3) Steam in a steamer for 45 to 60 minutes.
(4) Mix while hot until smooth.
(5) Shaped and carved to produce Shikuwasa rice cake.
(6) It gave off the scent of Shikuwasa and turned into a beautiful yellow color. When eaten, it became a delicious rice cake with almost no sourness but a strong flavor of Shikuwasa.

[Comparative measurement of acidity and color difference in Example 1]
(A) Shikuwasa rice cake using the above-mentioned Shikuwasa peel emulsification composition, and
(B) Shikuwasa mochi (using 1200 ml of Shikuwasa fruit juice instead of water and shikuwasa peel emulsification composition) using mochi using 100% shikuwasa fruit juice
(C) Shikuwasa rice cake using 50% Shikuwasa fruit juice (600 g of water and 600 g of Shikuwasa 100% fruit juice)
Was used as a sample, and the acidity was measured.
The mixing ratio (%) in the rice cake material is as follows.
(A) Citrus depressa pericarp emulsified composition 6.2%
(B) Shikuwasa juice 37.5%
(C) Shikuwasa juice 18.8%

The results of measuring the acidity are shown below. As the acidity meter, an acidity meter (TA-70) manufactured by Toa DDK Co., Ltd. was used.
The measurement results are shown in the table.

In the measurement result of acidity, the rice cake using 100% Shikuwasa juice has the strongest acidity, 0.95%, then the rice cake using 100% Shikuwasa juice is 0.39%, and the rice cake using Shikuwasa peel emulsifying composition has acidity. Was the weakest at 0.22%. When actually eaten, the rice cake using 100% Shikuwasa juice has a good yellow color, but it has a strong acidity, which is not preferable as a rice cake. The rice cake using 100% Shikuwasa juice had less sourness and was in a state where there was no problem as a rice cake, but the yellow color was weak and it was almost white, and there was no color or flavor like Shikuwasa. The rice cake using the Shikuwasa pericarp emulsified composition had almost no sourness and became a delicious rice cake with the aroma and taste of Shikuwasa. The yellow color was also vivid.

The results of measuring the color difference between the rice cake using the Shikuwasa peel emulsification composition and the rice cake using 100% Shikuwasa juice are shown below. As the color difference meter, a portable color difference meter (CR-400 + DP-400) manufactured by Konica Minolta Sensing Co., Ltd. was used.
The measurement results are shown in the table.

In the measurement result of the color difference, regarding the yellow color development, the larger the b * value is, the stronger the color development is. The rice cake using the Shikuwasa pericarp emulsifying composition had a strong yellow coloration, and the b * value was 32.1, while the rice cake using 100% Shikuwasa fruit juice had a color of 16.9, which was about half the color.

From the above measurement results
Mochi made from 100% Shikuwasa juice has a strong yellow color and suppressed acidity, and has a bright yellow color that resembles Shikuwasa in appearance, and the acidity is moderately suppressed, making it a delicious Shikuwasa mochi. It became.
On the other hand, the rice cake using 100% Shikuwasa juice had a yellow color, but it had a strong acidity and spoiled the taste as a rice cake.
In addition, although the sourness of the rice cake using 50% Shikuwasa juice was moderately suppressed, the yellow color was insufficient and the yellow color did not become the Shikuwasa-like yellow color.

[Example 2]
An example of a cookie using the citrus depressa pericarp emulsified composition according to the present invention is shown below.

(1) Put boiled butter (150g) in a bowl and knead well until it becomes white and creamy.
(2) Add sugar (70 g) in several portions and mix.
(3) Melt the egg (30g) and mix.
(4) Add 2 tablespoons (20 g) of vanilla oil (several drops) and the above-mentioned Shikuwasa peel emulsified composition and mix.
(5) Add the sieved cake flour (250 g) in several portions and mix by cutting with a rubber spatula.
(6) Wrapped in plastic wrap and chilled in the refrigerator for 1 hour.
(7) Stretch to a thickness of about 5 mm, remove the dough with a mold, and mold.
(8) Bake for 20 minutes in an oven preheated to 170 ° C.
(9) It was taken out and the rough heat was removed to produce a citrus depressa cookie.
(10) The cookie had a strong citrus depressa scent and a soft yellow color. When eaten, there was no sourness, and the flavor of shikuwasa was strongly felt along with the flavor of butter.

[Example 3]
An example of a soft serve ice cream using the citrus depressa pericarp emulsified composition according to the present invention is shown below.

(1) 3 tablespoons (30 g) of the above-mentioned Shikuwasa pericarp emulsifying composition was added to a commercially available soft serve ice cream mix (2 liters) and mixed to prepare a Shikuwasa soft serve ice cream mix.
(2) The above-mentioned Shikuwasa soft serve ice cream mix was set on a soft serve ice server manufactured by Nissei Co., Ltd. to manufacture soft serve ice cream.
(3) The finished soft serve ice cream has a strong citrus depressa scent and a bright yellow color, and when eaten, it is a sweet and delicious citrus depressa soft serve ice cream with almost no sourness and a strong flavor peculiar to citrus depressa.

As described above, according to the present invention, it is possible to provide a composition made of natural materials of Shikuwasa, and when used in foods, it has a soft sourness without a strong sourness, and the mellow aroma, unique flavor and vividness of Shikuwasa. It is possible to fully exert a bright yellow color.

S-1 Washing treatment S-2 Juice treatment S-3 Juice liquid S-4 Subdivision filling S-5 Freezing treatment S-6 Thawing treatment S-7 Suspension S-8 Centrifugal separation treatment S-9 Creamy Sticky substance collection S-10 Coarse filtration treatment S-11 Seekwasher fruit skin emulsification composition T-1 Moisture separation treatment T-2 Juice liquid (fruit juice) + essential oil T-3 Freezing treatment T-4 Thawing treatment T-5 Floating matter separation T-6 Liquid mucilage T-7 Mixing treatment T-8 1st heat treatment T-9 1st emulsification treatment T-10 2nd heat treatment T-11 2nd emulsification treatment T-12 Seekwasher fruit skin emulsification composition A1 oil layer

Claims (14)

After the seek Wa Sa fruit cleaning treatment, squeezing process, after removing the pressing residue, in order to low temperature precipitation of oil and fat and fiber content is dissolved in the juice was filled with pressed juice in a container, freezing After freezing treatment in the equipment, it is taken out from the freezing equipment and thawed, the suspension containing the low temperature precipitate in the thawed juice is separated, and the mucilage is further separated from the separated suspension. A method for producing a seeker emulsified composition. The method for producing a citrus depressa emulsified composition according to claim 1, wherein the suspension contains suspended matter after thawing treatment. The method for producing a citrus depressa emulsified composition according to claim 1, wherein the suspension contains suspended matter and precipitate after thawing treatment. The method for producing a citrus depressa emulsified composition according to any one of claims 1 to 3, wherein the separation treatment of the viscous material is a centrifugal separation treatment.
Any one of claims 1 to 3, wherein the suspension after the thawing treatment is filtered to separate and then homogenize the suspension to obtain an emulsified composition. The method for producing a citrus depressa emulsified composition according to the section.
The claim is characterized in that the suspension after the thawing treatment is filtered to separate the mucilage, then heated to 50 ° C. to 70 ° C. and then homogenized to obtain an emulsified composition. 5. The method for producing a citrus depressa emulsified composition according to 5.
Any one of claims 1 to 3, wherein the suspension after the thawing treatment is filtered to separate and then grind the suspension to obtain an emulsified composition. The method for producing a citrus depressa emulsified composition according to the section.
The claim is characterized in that the suspension after the thawing treatment is filtered to separate the mucilage, then heated to 50 ° C. to 70 ° C. and then ground to obtain an emulsified composition. 7. The method for producing a citrus depressa emulsified composition according to 7.
The first to third claims are characterized in that an emulsified composition is obtained by filtering the suspension after the thawing treatment to separate the mucilage and then performing a shearing treatment and a cavitation impact treatment. The method for producing a shear emulsified composition according to any one of the following items.
The suspension after the thawing treatment is filtered to separate the mucilage, then heated to 50 ° C. to 70 ° C., and then subjected to shearing treatment and cavitation impact treatment to obtain an emulsified composition. The method for producing a shear emulsified composition according to claim 9.
Any one of claims 1 to 3, wherein the suspension after the thawing treatment is filtered to separate the mucilage, and then the suspension is subjected to high-speed stirring treatment to obtain an emulsified composition. The method for producing a citrus depressa emulsified composition according to the section.
The claim is characterized in that the suspension after the thawing treatment is filtered to separate the mucilage, then heated to 50 ° C. to 70 ° C. and then subjected to high-speed stirring treatment to obtain an emulsified composition. 11. The method for producing a citrus depressa emulsified composition according to 11.
The production of the citrus depressa emulsified composition according to any one of claims 1 to 12, which is obtained by heating the emulsified composition and then subjecting it to a cooling trap treatment to adjust the oil component. Method.
A method for producing a citrus depressa powder emulsified composition, which comprises drying, pulverizing and pulverizing the citrus depressa emulsified composition extracted by the method according to any one of claims 1 to 13. ..