CN105211263A - Dry cutting oranges and tangerines system fruit and method for making thereof - Google Patents
Dry cutting oranges and tangerines system fruit and method for making thereof Download PDFInfo
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- CN105211263A CN105211263A CN201510532199.7A CN201510532199A CN105211263A CN 105211263 A CN105211263 A CN 105211263A CN 201510532199 A CN201510532199 A CN 201510532199A CN 105211263 A CN105211263 A CN 105211263A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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Abstract
The present invention relates to dry cutting oranges and tangerines system fruit and method for making thereof.The present invention relates to and directly eat under pericarp (exocarp and mesocarp) with the state of pulp (wooden dipper capsule and gizzard) one, and the drying cutting oranges and tangerines system fruit of high-quality can be maintained for a long time, and be specifically related to following dry cutting oranges and tangerines system fruit and method for making thereof, this drying cutting oranges and tangerines system fruit is because pulp is without coming off, pericarp becomes to be integrated with pulp and keeps beautiful face shaping, and can wholely eat, the mouthfeel had because pericarp is softened by appropriateness, there is not astringent good taste sweet only, preserve even if long-term and also brown stain does not occur.Reach above-mentioned purpose by the drying cutting oranges and tangerines system fruit with following feature, this drying cutting oranges and tangerines system fruit water content is 5 ~ 30 % by weight, and the cane sugar content of carbohydrate entirety is less than 80 % by weight.
Description
The application is the applying date is on February 24th, 2010, and application number is 201080008425.7, and denomination of invention is the divisional application of the application of " dry cutting oranges and tangerines system fruit and method for making thereof ".
Technical field
The present invention relates to and directly eat under pericarp (exocarp and mesocarp) with the state of pulp (wooden dipper capsule and gizzard) one, and the drying cutting oranges and tangerines system fruit of high-quality can be maintained for a long time, and be specifically related to following dry cutting oranges and tangerines system fruit and method for making thereof, this drying cutting oranges and tangerines system fruit is because pulp is without coming off, pericarp becomes to be integrated with pulp and keeps beautiful face shaping, and can wholely eat, the mouthfeel had because pericarp is softened by appropriateness, there is not astringent good taste sweet only, preserve even if long-term and also brown stain does not occur.
Background technology
So far since, as dry fruit, known whole or peeling cutting etc. are carried out to raw fruit after carry out drying.Such as, dried prune, raisins, dried apple slices, dried mango, dried apricot etc.To this, the citrus dry fruits such as lemon, orange, mandarin orange, grape fruit are commonly will be with the raw pulp of pericarp be immersed in the sucrose solution of high concentration or wrap up in the granulated sugar immersion candy that sucrose obtains or the skin etc. only using pericarp to obtain after section.If this is because, the use amount of sucrose is less, even if then pulp fraction has residual, the less and dry fruit that mouthfeel is harder of pulp fraction also can only be obtained.But the outward appearance of the shape after citrus cuts originally itself is just very beautiful, and just because of pericarp and pulp become to be integrated just obtain original attractive in appearance.Therefore, a kind of pericarp of demand and pulp become one state and not too sweet, to maintain raw fruit taste profile and can by the dry fruit of pericarp and the whole edible citrus of pulp.
For be made up of citrus, can pericarp and pulp one state under direct whole edible dry fruit, the manufacture method (such as with reference to patent document 1) of known following dry oranges and tangerines system fruit section: the oranges and tangerines system fruit after section is immersed in after in aqueous trehalose, carry out reduced pressure treatment, then be back to normal pressure and discharge steeping liq, carry out freeze drying.
But there are the following problems: the moisture of above-mentioned dry oranges and tangerines system fruit section is less than 5%, high temperature is not heated in order to prevent from destroying gizzard, therefore time directly edible, pericarp is hard, is difficult to chew rotten, only has the pericarp of chewing to remain in all the time in mouth in mastication processes.In addition, owing to not removing the operation of bitter taste, the infiltration capacity of trehalose is insufficient, therefore has the bitter this point problem of pericarp taste.Further, the lemon section tart flavour manufactured by said method is too heavy, although be suitable for swimming in the beverages such as black tea, eats the problem that also there is taste aspect, produces the tendency of brown stain when also there is long-term preservation.
In addition, the manufacture method (such as with reference to patent document 2) of known freeze-dried lemon: soaked before being cut into circle and carry out terebinthine Transformatin in the hot water, being immersed in 1 ~ 10% carbohydrate aqueous solution of sucrose etc. by cutting conglobate lemon afterwards, then carrying out freeze-dried.
But in above-mentioned turpentine oil Transformatin method, only can remove the bitter taste of the exocarp (flavedo) of pericarp, the bitter taste of mesocarp (albedo) is still residual constant, therefore bitter taste can not be removed completely.In addition, short time of being undertaken by the carbohydrate aqueous solution of low concentration as described above is soaked, and there is the insufficient and problem that pericarp is hard of soaking.Further, although be suitable for swimming in the beverages such as black tea, also there is the problem of taste aspect in pulp tart flavour overrich, produces the tendency of brown stain when also there is long-term preservation when directly eating
(prior art document)
(patent document)
Patent document 1: Japanese Unexamined Patent Publication 2006-101763 publication
Patent document 2: Japanese Laid-Open Patent Publication 60-70030 publication
Summary of the invention
(technical problem that will solve)
The present invention just in view of the foregoing, its object is to provide can be directly edible and oranges and tangerines system fruit is cut in the drying that can maintain high-quality for a long time under the state of pericarp (exocarp and mesocarp) with pulp (wooden dipper capsule and gizzard) one, and be specifically related to following dry cutting oranges and tangerines system fruit and method for making thereof, this drying cutting oranges and tangerines system fruit is because pulp is without coming off, pericarp becomes to be integrated with pulp and keeps beautiful face shaping, and can wholely eat, the mouthfeel had because pericarp is softened by appropriateness, there is not astringent good taste sweet only, preserve even if long-term and also brown stain does not occur.
(technical scheme)
The present invention realizes above-mentioned purpose by the drying cutting oranges and tangerines system fruit with following feature: moisture is 5 ~ 30 % by weight, and the cane sugar content of carbohydrate entirety is less than 80 % by weight.
Preferred acidity is less than 2%, and preferred surface is covered by following (A) composition, should (A) composition be one in fumaric acid, adipic acid, glutamic acid, Vitamin C and corn flour or two or more.
And obtain preferably by following operation: raw oranges and tangerines system fruit is carried out the operation of cutting by (1); (2) dry operation is carried out to the oranges and tangerines system fruit after above-mentioned cutting.
And after operation (1), preferably comprise the operation of adjustment acidity.
And, the present invention realizes above-mentioned purpose by a kind of method for making for obtaining dry cutting oranges and tangerines system fruit, the moisture of drying cutting oranges and tangerines system fruit is wherein 5 ~ 30 % by weight, and the cane sugar content of carbohydrate entirety is less than 80 % by weight, and this method for making possesses following operation successively: raw oranges and tangerines system fruit is carried out the operation of cutting by (1); (2) dry operation is carried out to the oranges and tangerines system fruit after above-mentioned cutting.
And after operation (1), preferably comprise the operation of adjustment acidity, and after preferred acidity adjustment after operation (1) or after operation (1), comprise the operation that liquid glucose soaks.In addition, preferably comprising the operation covering dry cutting oranges and tangerines system fruit real surface by following compositions (A), should (A) composition be one in fumaric acid, adipic acid, glutamic acid, Vitamin C and corn flour or two or more.
That is, the present inventor under the state of pericarp and pulp one directly the edible drying that also can not affect taste and mouthfeel cut oranges and tangerines system fruit and be studied.With regard to its target quality, because pulp is without coming off, pericarp becomes to be integrated with pulp, aesthetic appearances shape can be kept, and whole edible, because pericarp is softened by appropriateness, the mouthfeel had, do not have bitter taste sweet only, taste is good, even if its good state normal temperature is preserved for a long time within more than 6 months, is also continued.
At this, the structure of accompanying drawing to oranges and tangerines system fruit is used to be described.
Fig. 1 is relative to the oranges and tangerines system fruit sectional view that the direction level of result is cut off on trees.Fig. 2 is the vertical sectional view cut off.In Fig. 1,1 is pericarp, and 1a is exocarp, and 1b is mesocarp.The pericarp 1 related in the present invention, refers to exocarp 1a and mesocarp 1b.That is, in this description, except being recited as exocarp, mesocarp especially, " pericarp " all refers to exocarp and mesocarp.As shown in Figure 1, 2, exocarp 1a is made up of the cellular layer comprising epidermis 2 and adipose gland 3, and mesocarp 1b is the white sponge tissue be positioned at inside exocarp 1a.Pulp 4 refers to the pulp 4a of gizzard 4b and the storage gizzard 4b retaining fruit juice.In the present invention, so-called pericarp 1 and pulp 4 one, refer to exocarp 1a, mesocarp 1b, state that pulp 4a, gizzard 4b have.
Embodiment is carried out to target product quality and is studied discovery, by cane sugar content in moisture in adjustment cutting oranges and tangerines system fruit and carbohydrate entirety, and preferably cool after life fruit before being cut whole heating again, pericarp is softened by appropriateness, and become the tender mouth feel of lubrication, do not have bitter taste sweet only, taste is good, can be direct whole edible under pericarp and pulp state integrally.
Further, the advantage of dry fruit is in the past to preserve for a long time, and nonetheless, different according to the kind of oranges and tangerines system fruit, during long-term preservation more than six months, brown stain can occur, quality declines.The present inventor finds that this is the brown stain state of acidity when left and right is preserved for a long time due to oranges and tangerines system fruit, and find the kind of no matter oranges and tangerines system fruit, as long as the acidity of drying being cut oranges and tangerines system fruit is adjusted to less than 2%, brown stain would not be there is, even if preserve tone when also can maintain firm finished product for more than six months for a long time at normal temperatures.Thus complete the present invention.
(effect of invention)
According to the present invention, owing to making, dry moisture of cutting oranges and tangerines system fruit is 5 ~ 30 % by weight, the cane sugar content of carbohydrate entirety is less than 80 % by weight, therefore pericarp is softened by appropriateness, easily chew, the mellow and full softness of mouthfeel, the sensory difference of imperceptible pericarp and pulp, can be direct whole edible under pericarp and pulp state integrally.And can preserve for a long time at normal temperatures.
And the acidity of preferably drying being cut oranges and tangerines system fruit is adjusted to less than 2%, within more than six months, also can not there is brown stain even if preserve for a long time at normal temperatures, tone during firm finished product can be kept, and can surfaces of tacky be suppressed.
In addition owing to preferably using the one or more kinds of compositions in fumaric acid, adipic acid, glutamic acid, Vitamin C and corn flour to be covered, therefore, it is possible to suppress the surfaces of tacky of dry cutting oranges and tangerines system fruit, can easily grasp edible with hand.
Drying cutting oranges and tangerines system of the present invention fruit fresh does not come off, and have transparent feel in pulp, keep good face shaping, pericarp does not have bitter taste, and embody sweet taste salubrious specific to oranges and tangerines system fruit and the raw succulence sense really had, taste is good.
Accompanying drawing explanation
Fig. 1 is relative to the oranges and tangerines system fruit sectional view that the direction level of result is cut off on trees.
Fig. 2 is relative to the oranges and tangerines system fruit sectional view that the direction of result vertically cuts off on trees.(quoting: " science of fruit " Co., Ltd. is towards the 5th page, storehouse bookstore (1994))
(description of reference numerals)
1: pericarp
1a: exocarp (flavedo)
1b: mesocarp (albedo)
2: epidermis
3: adipose gland
4: pulp
4a: pulp
4b: gizzard
Detailed description of the invention
The present invention is described in detail.
First, the oranges and tangerines system fruit used in the present invention refers to Citrus (Citrus) edible in so-called citrus, Fortunella (Fortunella).Particularly, Citrus can enumerate fragrant sour citrus (lemon, bitter orange, shaddock, bitter orange, orange, vinegar orange, plain lemon, citron, bergamot etc.), orange class (Valencia orange, navel orange, blood orange etc.), grape fruit class (Ma Xu, ruby etc.), mixed citrus (summer mandarin orange, eight is north, day is to the summer, sweet orange, do not know fire etc.), (she gives mandarin orange to tangerine class, bucket mandarin orange, see clearly), mandarin orange hybridizes class (Sai meter Nuo with grape fruit or pomelo, Mineola etc.), pomelo's class (pomelo, Wanbai pummelo etc.), mandarin orange class (Chinese orange, discipline state mandarin orange, satsuma orange, Pon mandarin orange, vertical flower etc.).In addition, Fortunella can be enumerated Ningbo gold mandarin orange, the real golden mandarin orange of ball, forever see golden mandarin orange etc.
The drying cutting oranges and tangerines system fruit related in the present invention refers to: relative to raw oranges and tangerines system fruit, be applied with the fruit after cutting and dry process.
Cutting process can enumerate be cut into circle, be cut into semicircle, be cut into ginkgo shape, cut sth. askew, comb shape cutting etc.Wherein from the angle of face shaping, taste, processing applicability, be preferably cut into circle.
About drying process, oranges and tangerines system fruit after cutting process carries out drying by proper method described later, drying is cut moisture in oranges and tangerines system fruit overall weight and be adjusted to 5 ~ 30 % by weight, this says it is very important from the angle of the long-term preservability be adjusted to by pericarp the hardness and normal temperature that are easy to chew.
If moisture is lower than 5 % by weight, then exist: skin is very crisp, the pulp tendency that mouthfeel is harder as after sugar solidification, and when exceeding 30 % by weight, long-term preservability is at normal temperatures deteriorated, and needs sterilization processing and refrigeration keeping.
From the good taste obtaining lubricating, the angle embodying succulence sense that raw fruit possesses, long-term preservability, preferred moisture is 10 ~ 20 % by weight.
Wherein, the mensuration of moisture can be carried out as follows.
(mensuration of moisture)
By using stamping machine, food slicer, kitchen knife etc. that the drying cutting oranges and tangerines system fruit after pulverizing is correctly weighed about 3g, reaching constant by hypobaric drying method, calculating moisture according to the weight difference before and after dry.Such as, vacuum drier VOS-300D (manufacture of Tokyo physics and chemistry apparatus society) is adopted to measure 3.5 hours at below 1mmHg in 108 DEG C.
In addition, from the angle of good mouthfeel, taste, outward appearance, it is very important that the cane sugar content of carbohydrate entirety is adjusted to less than 80 % by weight by drying cutting oranges and tangerines system of the present invention fruit.
The cane sugar content of carbohydrate entirety refers to: drying is cut the total weight of sucrose, glucose and the fructose that oranges and tangerines system fruit contains as carbohydrate overall weight, the ratio that cane sugar content is shared in this carbohydrate overall weight.
Cane sugar content exceeds 80 % by weight, the then dry crystallization of sucrose cutting oranges and tangerines system fruit and contain, pericarp and pulp are all hardening, there is dry and soft tendency, in addition, owing to turning white in appearance, therefore the transparent feel of pulp is deteriorated, and because the sweet taste of sucrose is given prominence to, from the angle of taste, there is the tendency as the distinctive taste deterioration of oranges and tangerines system fruit.
From the angle obtaining good taste and the distinctive fresh taste of oranges and tangerines system fruit lubricated, in preferred carbohydrate entirety, cane sugar content is less than 70 % by weight.
Wherein, in carbohydrate entirety, the mensuration of cane sugar content can be carried out as follows.
The mensuration of cane sugar content (in the carbohydrate entirety)
The about 10g of correct weighing drying cutting oranges and tangerines system fruit, it is added water to the amount of 10 times, after the pulverizing such as homogenizer, homogenization, and sucrose, glucose, fructose content are measured to the F tool set that the solution being diluted to 100 times adopts JK whole world Co., Ltd. to manufacture.Calculate cane sugar content proportion in the total weight of this sucrose, glucose and fructose.
In addition, drying cutting oranges and tangerines system of the present invention fruit is when being adjusted to acidity below 2%, six months more than also can not brown stain even if preserve for a long time at normal temperatures, from tone during the firm finished product of maintenance, the angle with good mouthfeel and taste, suppression surfaces of tacky, be preferred.Acidity method of adjustment can enumerate perforation or the method such as blanching or the rear blanching of perforation of such as aftermentioned middle record.Above-mentioned acidity refers to: drying is cut the acid flavoring that contains in oranges and tangerines system fruit and organic acid is all scaled citric acid concentration, removes the numerical value waiting process to be attached to surperficial acid flavoring and organic acid etc. to obtain by coating.
Wherein, can measure as follows containing acidity in dry cutting oranges and tangerines system fruit.
(acidity assaying)
First, the surface attachments of removing dry cutting oranges and tangerines system fruit.That is, use hairbrush etc. to whisk off surface, and again whisk off with hairbrush etc. while 30 minutes with running water.Then blotting paper, rag etc. is used to wipe the moisture on surface.Then, the amount of 10 times is added water to the about 10g of drying cutting oranges and tangerines system fruit removing surface attachments, for using homogenizer etc. to carry out the diluent liquid after pulverizing and equalization, citric acid acidometer AT-500N-1 (manufacture of capital of a country electronics industry Co., Ltd.) is used to measure.
Preferably use the one or more kinds of composition covering surfaces in fumaric acid, adipic acid, glutamic acid, Vitamin C and corn flour in addition, this can suppress the surfaces of tacky of dry cutting oranges and tangerines system fruit thus be easy to hand-held edible, and it is preferred for can embodying the raw succulence sense this point really possessed.In addition, in mentioned component, use Vitamin C, say it is preferred from the angle of enriched nutritive.In addition, the auxiliary material of the dried powder forms such as starch, chemical starch, dextrin, food fiber, vitamin class, mineral matter class, saccharic sweetening material (sucrose, glucose, fructose etc.), high sweet taste degree sweetening material (Sucralose, Aspartame, acesulfame potassium etc.), organic acid (citric acid, tartaric acid, malic acid etc.), amino acid, protein, flavoring (salt etc.), powder perfume can be contained in mentioned component.
Next, drying cutting oranges and tangerines system of the present invention fruit manufactures by such as following operation, but is not limited to following method for making.
First, wash the oranges and tangerines system fruit of the life as raw material, remove defective products and foreign matter.Afterwards, preferably directly heated in an aqueous medium by oranges and tangerines system fruit belt leather, the pericarp of oranges and tangerines system fruit is softened, this, from obtaining the tender mouth feel of lubrication and removing bitter taste of exocarp and make the better angle of taste, is preferred.Further, cool in an aqueous medium after heating, the waste heat of heating can not cause pulp to expand and soften, and says it is preferred from making this angle of the minimize damage of pulp.Such as heating 30 seconds ~ 5 minutes in 0.2 ~ 10% alkaline solution of boiling water or about 100 DEG C, or heat in 0.2 ~ 10% alkaline solution of 80 DEG C after 1 ~ 6 minute, cool with the running water of normal temperature (20 ~ 25 DEG C), make temperature be less than 30 DEG C.In addition, as alkaline components, NaOH, copolyphosphate class (polyphosphate, metaphosphate, pyrophosphate etc.) can be enumerated.
Next, by the fruit cutting of above-mentioned cooled oranges and tangerines system.As mentioned above, the size of cutting preferably approximately a bite size (50mm × 25mm × about 5mm).Under cutting conglobate situation, the angle that can suppress pulp come off soft from pericarp taste lubrication, thickness is preferably 2 ~ 10mm, is preferably 3 ~ 6mm.
Before carrying out follow-up drying process, by adjusting the acidity of oranges and tangerines system fruit after above-mentioned cutting, even if preserve more than six months for a long time at normal temperatures, also brown stain can not be there is, tone during firm finished product can be kept, softening by especially mesocarp in pericarp, taste lubrication is soft, says it is suitable from this angle of bitter taste of the mesocarp can removing especially easily bitter residual taste pericarp.Especially comparatively strong, the raw tartaric acid degree of the fragrant sour citrus tart flavour such as lemon is the fruit of more than 3%, says that preferred acidity adjusts from preventing the angle of preserving the brown stain caused for a long time.
As long as acidity method of adjustment makes the acidity of dry cutting oranges and tangerines system fruit be the processing method of less than 2%.Such as, the oranges and tangerines system fruit perforation after to cutting or blanching can be enumerated, or the method etc. of blanching after perforation.Especially comparatively strong, the raw tartaric acid degree of the fragrant sour citrus tart flavour such as lemon is the fruit of more than 3%, and from preventing the angle of preserving the brown stain caused for a long time, the method using the rear blanching of perforation is suitable.Method for punching can enumerate the method for the sharper utensil puncture pericarp in the front ends such as such as pin, Jian Shan, nail, awl and pulp.From Restrain browning, the angle that keeps good appearance shape, suppress uneven drying, shorten drying time, the preferred diameter of size of perforation is about 0.3 ~ 3mm, and the ratio of perforation preferably every 1cm2 cut surface is 4 ~ 20.For blanching method, from making brown stain be correlated with the angle of ferment passivation, Restrain browning, softening pericarp tissue, preferably heat 30 seconds ~ 20 minutes in the aqueous medium of 60 ~ 100 DEG C.
Further, from the angle of mouthfeel, taste, after above-mentioned cutting, oranges and tangerines system fruit carried out liquid glucose immersion before carrying out drying process is suitable.In addition, when carrying out acidity adjustment, from improving the angle that liquid glucose soaks effect further, after acidity adjustment, carry out liquid glucose immersion is suitable.As the carbohydrate that liquid glucose soaks, except the saccharic sweetening materials such as such as sucrose, glucose, fructose, maltose, isomerized sugar, Tagatose, trehalose, isomerizing lactose, compound sugar, sugar alcohol, reduction starch liquid sugar, also can enumerate the non-saccharic sweetening material such as Sucralose, Steelvia, acesulfame potassium, Aspartame etc., wherein can be suitable for selecting one or more to combinationally use.Wherein, especially from making the angle that taste lubrication is soft, have the taste of the distinctive natural sweet taste of oranges and tangerines system fruit and salubrious pleasant impression, be suitable for using sucrose, glucose, fructose.
In addition, as the auxiliary material of sugar juice, acid flavoring, lactic acid product, fruit juice, drinks, stabilizing agent, emulsifying agent, spices, colouring matter, salt, various nutritional labeling (vitamin class, mineral matter class, food fiber etc.) etc. can be enumerated, therefrom can be suitable for choice for use.
Liquid glucose soaks can for once soaking or repeatedly soaking.In addition, immersion process is placed certain hour, heating, coldly to be thawed under can being set forth in the state of soaking in sugar juice, reduced pressure treatment etc., can separately or be suitable for selecting multiple combination to use.
Such as, from destroying angle that pericarp tissue (especially cell membrane) makes pericarp soften, improve liquid glucose to the angle of the permeability of pericarp, removing pericarp bitter taste and obtain the angle of good taste, carrying out cold thawing advantageously by once soaking, soaking by secondary the immersion process carrying out reduced pressure treatment combined.As concrete condition, be immersed in the sugar juice (sucrose of Brix20 ~ 30%, glucose, fructose mix) in spend within 1 ~ 72 hour, be slowly refrigerated to-20 ~-5 DEG C, then spend 12 ~ 72 hours and slowly thaw to 4 DEG C, after so once immersion, secondary immersion is carried out in combination, namely sugar juice (the sucrose of Brix40 ~ 60% is immersed in, glucose, fructose mixes) under normal temperature (20 ~ 25 DEG C), spend 10 minutes ~ within 3 hours, carry out the reduced pressure treatment of 1 ~ 30cmHg, then, place 12 ~ 72 hours under 4 DEG C of normal pressures (76cmHg), especially exocarp is softening for the pericarp of such oranges and tangerines system fruit, taste lubrication is soft, pulp is thicker, mouthfeel consolidation, from can to remove pericarp especially easily bitter residual taste mesocarp bitter taste and taste this angle good says it is suitable.
Next, drying is carried out to oranges and tangerines system fruit after cutting.Drying means can suitablely from the drying of fluid heating or vacuum freezing drying etc. be selected.The wherein drying of fluid heating, angle that is easy from operation, that can process at short notice says it is preferred.The drying of fluid heating refers to: except using the general air drier of hot air circulation, use by hot blast to object from directly blowing up and down the device of drying (such as waste river make manufactured by fluidized bed system (continous way), jetroast formula (batch (-type)) etc.), hot blast that to decoct etc. for the baking of coffee produce convection current device, electric fan, drying machine, air-conditioning etc., to the direct blowing fluid of object thus the method for drying.For drying condition, drying is cut moisture in oranges and tangerines system fruit overall weight and be adjusted to 5 ~ 30 % by weight, say it is important from the angle of the long-term preservability the not too hard good chewiness not too soft again of mouthfeel, normal temperature.Specifically when air drier, can be 50 ~ 70 DEG C and carry out 1.5 ~ 15 hours.
Next as required, one or more kinds of compositions in the surface coverage fumaric acid of drying cutting oranges and tangerines system fruit, adipic acid, glutamic acid, Vitamin C and corn flour, this from suppress being clamminess of surface and available hand-held edible, suppress the angle being clamminess, embodying the raw succulence sense really had long-term preservation to be said, be preferred.Above-mentioned auxiliary material can be suitably added in mentioned component.The covering method of mentioned component can be enumerated rotary pot, directly sprayed and be uniformly mixed, as long as can be dispersed in dry cutting oranges and tangerines system fruit real surface.
The moisture of the drying cutting oranges and tangerines system fruit obtained by aforesaid operations is adjusted to 5 ~ 30 % by weight, and in carbohydrate entirety, cane sugar content is adjusted to less than 80 % by weight.In addition in this situation, soften the angle of the long-term preservability the good mouthfeel of the chewiness of the lubrication softness brought, normal temperature from the appropriateness of skin, be suitable for water activity (Aw) to be adjusted to less than 0.8.Water activity exceeds 0.8, then the long-term preservability under normal temperature is deteriorated, and needs sterilization processing and refrigeration keeping.Wherein being determined as follows of water activity is carried out.
(mensuration of water activity)
In airtight container, sensor is put into by being accommodated in cup special by the drying cutting oranges and tangerines system fruit after the pulverizing such as stamping machine, food slicer, kitchen knife, use the balanced vapour pressure in water activity meter LabMasteranStandard (manufacture of DKSH Amada Co., Ltd.) measurement sealing container, be placed to numerical stability, using the numerical value after stable as water activity (Aw).
Further, when making drying cutting oranges and tangerines system fruit products of the present invention, can be suitable for adopting package body to pack.The angle of the deterioration (taste worsens, is clamminess) of dry cutting oranges and tangerines system fruit is suppressed further, the salable material that the material of preferred packaging body is aluminium, aluminium-vapour deposition material, glass deposition material etc. have anti-moisture absorption, light-proofness, gas barrier property after packaging.In addition, suitably as required, when being accommodated in package body, deoxidier can being attached, or carries out by inert gas replacement air etc.
(embodiment)
Below, based on embodiment, the present invention is specifically described.
< embodiment 1 >
(1) wash raw lemon (acidity 6.2%), remove defective products and foreign matter, after then lemon belt leather being heated 2 minutes in boiling water, rinse with the water of normal temperature (20 DEG C), being cooled to temperature is 30 DEG C.
(2) above-mentioned cooled lemon is cut into the circle that thickness is about 4mm, remove seed.
(3) acidity of the rear lemon of adjustment cutting.That is, after using pin to bore a hole to the pericarp of the lemon of cutting and pulp with the ratio of 9/cm2, blanching 3 minutes at 80 DEG C.
(4) twice liquid glucose immersion is carried out to the lemon having carried out acidity adjustment.Liquid glucose immersion process is as follows: as once soaking, and under keeping being immersed in the state in the sugar juice of Brix30%, is slowly refrigerated to-16 DEG C, then spends 24 hours and slowly thaw to 4 DEG C with 24 hours; Then soak as secondary, transfer in the sugar juice of Brix50%, keep the state of soaking, under normal temperature (25 DEG C), carry out the reduced pressure treatment of 10 minutes 6cmHg, then 4 DEG C, place 24 hours under normal pressure (76cmHg).Wherein, the sugar juice of Brix30% uses the mixed liquor of 15% sucrose and 20% pyroglutamate liquid sugar (solid constituent 75%), the sugar juice of Brix50% to use the mixed liquor of 25% sucrose and 33% pyroglutamate liquid sugar (solid constituent 75%).
(5) by the lemon after soaking through liquid glucose by air drier at 60 DEG C dry 5 hours.
< embodiment 2 ~ 5, comparative example 1 ~ 3 >
With the method for making identical with embodiment 1, adjustment embodiment 2 ~ 5, comparative example 1 ~ 3 are to reach each content shown in table 1.Wherein, the liquid glucose of operation (4) soaks the sugar juice using sugar juice ratio of components shown in identical Brix, table 2.
(table 1)
(table 2)
In the above-mentioned table of ※, liquid sugar refers to fructose and liquid of glucose sugar (solid constituent 75%).
< embodiment 6 >
Except changing to except 2/cm2 by the perforation ratio of pericarp and pulp in the operation (3) of embodiment 1, carry out the operation identical with embodiment 1.
< embodiment 7 >
Except omit operation (3) in embodiment 1 to except the operation of pericarp and pulp perforation, carry out the operation identical with embodiment 1.
< embodiment 8 ~ 14 >
Except adding except following operation (6) after the operation (5) of embodiment 1, carry out the operation identical with embodiment 1.
(6) powdered ingredients shown in table 3 is directly sprayed on the surface to drying cutting lemon, and covers by being uniformly mixed.Wherein, use single powder in embodiment 8 ~ 12, embodiment 13 uses the mixed-powder of 70 % by weight fumaric acid and 30 % by weight citric acids, and embodiment 14 uses 70 % by weight fumaric acid and 30 % by weight tartaric mixed-powders.
(table 3)
< embodiment 15 >
Except operation (1) in embodiment 1 being changed as follows and adding except operation (6), carry out the operation identical with embodiment 1.
(1) the raw bitter orange (acidity 6.9%) of washing, removes defective products and foreign matter, and after then bitter orange belt leather being heated 3 minutes in boiling water, rinse with normal temperature (20 DEG C) water, being cooled to temperature is 30 DEG C.
(6) fumaric acid powdered ingredients is directly sprayed on the surface to drying cutting bitter orange, and covers by being uniformly mixed.
< embodiment 16 >
Except operation (1) in embodiment 1 being changed as follows and adding except operation (6), carry out the operation identical with embodiment 1.
(1) wash raw bitter orange (acidity 6.9%), remove defective products and foreign matter, after then bitter orange belt leather being heated 1 minute in 100 DEG C in 10% sodium hydroxide solution, rinse with the water of normal temperature (20 DEG C), being cooled to temperature is 30 DEG C.
(6) fumaric acid powdered ingredients is directly sprayed on the surface to drying cutting bitter orange, and covers by being uniformly mixed.
< embodiment 17 ~ 19 >
Except changing the kind of fresh oranges and tangerines system fruit used in the operation (1) of embodiment 1, and omit the operation (3) of embodiment 1 to outside the operation of pericarp and pulp perforation, carry out the operation identical with embodiment 1.Wherein, in embodiment 17, use navel orange (acidity 0.5%), use the white shaddock (acidity 1.4%) of grape fruit in embodiment 18, in embodiment 19, use satsuma orange (acidity 0.6%).
< embodiment 20 >
Except the raw fruit used in the operation (1) of embodiment 1 is changed to satsuma orange (acidity 0.6%), and omit outside operation (3) and operation (4), carry out the operation identical with embodiment 1.
< embodiment 21 >
Except the raw fruit used in the operation (1) of embodiment 1 is changed to satsuma orange (acidity 0.6%), and outside the blanching operation omitting (3) and operation (4), carry out the operation identical with embodiment 1.
< embodiment 22 >
Except the raw fruit used in the operation (1) of embodiment 1 is changed to satsuma orange (acidity 0.6%), and the operation omitted to pericarp and pulp perforation in operation (3), omit outside operation (4), carry out the operation identical with embodiment 1.
< embodiment 23 >
Except the raw fruit used in the operation (1) of embodiment 1 is changed to satsuma orange (acidity 0.6%), omit operation (3), and outside operation (4) being changed as follows, carry out the operation identical with embodiment 1.
(4) carry out a liquid glucose to the satsuma orange after cutting to soak.Liquid glucose immersion process is place 24 hours at 4 DEG C in Brix40% sugar juice, and wherein, Brix40% sugar juice uses the mixed liquor of 20% sucrose and 26.7% pyroglutamate liquid sugar (solid constituent 75%).
< embodiment 24 >
Except operation (2) in embodiment 1 being changed as follows and adding except operation (6), carry out the operation identical with embodiment 1.
(2) lemon after above-mentioned cooling is cut into the comb shape (50mm × 25mm × about 5mm) of about a bite size, remove seed.
(6) fumaric acid powdered ingredients is directly sprayed on the surface to drying cutting lemon, and covers by being uniformly mixed.
< embodiment 25 >
Except operation (1) in embodiment 1 being changed as follows and adding except operation (6), carry out the operation identical with embodiment 1.
(1) wash raw lemon (acidity 6.2%), remove defective products and foreign matter, after then belt leather lemon being heated 1 minute in 100 DEG C in 10% sodium hydroxide solution, rinse with normal temperature (20 DEG C) water, being cooled to temperature is 30 DEG C.
(6) fumaric acid powdered ingredients is directly sprayed on the surface to drying cutting lemon, and covers by being uniformly mixed.
< embodiment 26 >
Except by except operation (1) changes as follows in embodiment 1, carry out the operation identical with embodiment 1.
(1) wash raw lemon (acidity 6.2%), remove defective products and foreign matter.
For the drying cutting oranges and tangerines system fruit of each embodiment obtained by aforesaid operations, comparative example, measure moisture, cane sugar content, acidity, water activity in carbohydrate entirety, and evaluate mouthfeel, taste, face shaping, whether be clamminess, preserve the brown stain and long-term preservability that cause for a long time.Above result is represented in the lump in table 1,3 ~ 5.In addition, what table 1,3 ~ 5 was evaluated is as shown in table 6 in detail.Wherein, each assay method is according to said method, and evaluation carries out sensory evaluation by 20 professionals.In addition, preserve for a long time the brown stain caused and long-term preservability be for be equivalent to dry cutting oranges and tangerines system fruit in aluminium packaging bag, be filled with nitrogen after the evaluation carried out of storage normal temperature keeping 55 DEG C of 5 days custody articles of 1 year.
(table 4)
(table 5)
(table 6)
The result evaluated is: in embodiment, about mouthfeel, taste, face shaping, be clamminess, to preserve the brown stain, the long-term preservability that cause for a long time all good.Especially embodiment 1,5,8,9,11,12,17,18,19,25, the overall evaluation is higher, can obtain best result, and pericarp appropriateness is softening, taste lubrication, pulp is abundant, and mouthfeel consolidation, does not have bitter taste, clearly sour-sweet, the harmony of sweet taste is good, and taste embodies the succulence sense of raw fruit, and outward appearance and long-term preservability are also good.Especially cut the oranges and tangerines system fruit in conglobate embodiment, its shape itself is beautiful, brings out appetite.
In addition, in embodiment 8,13, the succulence sense of raw fruit is comparatively strong, and taste is also better than embodiment 1.
In addition, in embodiment 7, evaluate poor to preserving the brown stain that causes for a long time, infer be due to process rear acidity up to 4.7% cause.
And in embodiment 23, owing to using the method for placing certain hour to carry out liquid glucose immersion, result mouthfeel compared with embodiment 1 is slightly poor.In addition, due to the satsuma orange using the bitter taste of Comparatively speaking raw fruit pericarp less, therefore can infer that taste is good.
In addition, in embodiment 26, due to lemon belt leather, do not carry out heating in water, pulp is not heated, even if the operation after implementing, pulp is also seldom damaged, and yield rate is higher, and can obtain quality substantially the same manner as Example 1.
Therefore, known acidity being set to less than 2%, is effective for raising taste, mouthfeel and outward appearance.
To this, in comparative example 1, especially mouthfeel, be clamminess, the evaluation of long-term preservability is poor, can not as the product of normal temperature circulation.In addition, in comparative example 2, pericarp, pulp are all comparatively hard, and mouthfeel is poor.In comparative example 3, pericarp, pulp are all comparatively hard, and therefore mouthfeel is poor.On taste, sweet taste is given prominence to, and gonorrhoea, does not have the peculiar taste of oranges and tangerines system fruit.
Claims (12)
1. a dry cutting oranges and tangerines system fruit, it is characterized in that, moisture is 5 ~ 30 % by weight, and the cane sugar content of carbohydrate entirety is less than 80 % by weight, carry out liquid glucose immersion before it is dried, soak as liquid glucose, under implementing the state of soaking in sugar juice, carry out cold method of thawing.
2. drying cutting oranges and tangerines system according to claim 1 fruit, soaks as above-mentioned liquid glucose, carries out the method for reduced pressure treatment under also embodied in the state of soaking in sugar juice.
3. drying cutting oranges and tangerines system according to claim 1 and 2 fruit, acidity is less than 2%.
4. drying cutting oranges and tangerines system fruit according to claim 1 and 2, surface is covered by following (A) composition, should (A) composition be one in fumaric acid, adipic acid, glutamic acid, Vitamin C and corn flour or two or more.
5. drying cutting oranges and tangerines system fruit according to claim 3, surface is covered by following (A) composition, should (A) composition be one in fumaric acid, adipic acid, glutamic acid, Vitamin C and corn flour or two or more.
6. drying cutting oranges and tangerines system according to claim 1 and 2 fruit, is obtained by following operation:
(1) raw oranges and tangerines system fruit is carried out the operation of cutting;
(2) dry operation is carried out to the oranges and tangerines system fruit after above-mentioned cutting.
7. drying cutting oranges and tangerines system according to claim 6 fruit, comprises the operation of adjustment acidity after operation (1).
8., for obtaining a method for making for dry cutting oranges and tangerines system fruit, wherein the moisture of dry cutting oranges and tangerines system fruit is 5 ~ 30 % by weight, and the cane sugar content of carbohydrate entirety is less than 80 % by weight, and this method for making possesses following operation successively:
(1) raw oranges and tangerines system fruit is carried out the operation of cutting;
(2) the oranges and tangerines system fruit after above-mentioned cutting is carried out to the operation of liquid glucose immersion, the operation that liquid glucose soaks is the operation of carrying out cold method of thawing under the state of implementing to soak in sugar juice;
(3) dry operation is carried out to the oranges and tangerines system fruit after above-mentioned liquid glucose immersion.
9., for obtaining a method for making for dry cutting oranges and tangerines system fruit, wherein the moisture of dry cutting oranges and tangerines system fruit is 5 ~ 30 % by weight, and the cane sugar content of carbohydrate entirety is less than 80 % by weight, and this method for making possesses following operation successively:
(1) raw oranges and tangerines system fruit is carried out the operation of cutting;
(2) to the operation that the acidity of the oranges and tangerines system fruit after above-mentioned cutting adjusts;
(3) have adjusted to above-mentioned the operation that oranges and tangerines system fruit after acidity carries out liquid glucose immersion, the operation that liquid glucose soaks is the operation of carrying out cold method of thawing under the state of implementing to soak in sugar juice;
(4) dry operation is carried out to the oranges and tangerines system fruit after above-mentioned liquid glucose immersion.
10. the method for making of drying cutting oranges and tangerines system fruit according to claim 8 or claim 9, in the operation that above-mentioned liquid glucose soaks, carries out the method for reduced pressure treatment under also implementing the state of soaking in sugar juice.
The method for making of 11. drying cutting oranges and tangerines system fruits according to claim 8 or claim 9, comprising the final operation covering dried oranges and tangerines system fruit surface by following compositions (A), should (A) composition be one in fumaric acid, adipic acid, glutamic acid, Vitamin C and corn flour or two or more.
The method for making of 12. drying cutting oranges and tangerines system according to claim 10 fruits, comprising the final operation covering dried oranges and tangerines system fruit surface by following compositions (A), should (A) composition be one in fumaric acid, adipic acid, glutamic acid, Vitamin C and corn flour or two or more.
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| JP2009-040531 | 2009-02-24 | ||
| JP2009040531 | 2009-02-24 | ||
| CN2010800084257A CN102325457A (en) | 2009-02-24 | 2010-02-24 | Dried cut citrus fruit and manufacturing process therefor |
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| CN2010800084257A Pending CN102325457A (en) | 2009-02-24 | 2010-02-24 | Dried cut citrus fruit and manufacturing process therefor |
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| ES2364265B9 (en) * | 2010-02-18 | 2015-03-11 | Lunacitric S A | PROCEDURE OF CONSERVATION OF CUTED LEMON NATURAL. |
| JP2014027884A (en) * | 2012-07-31 | 2014-02-13 | Sumitomo Bakelite Co Ltd | Method for preserving citrus |
| KR101383802B1 (en) | 2012-10-18 | 2014-04-10 | 주식회사 제이크리에이션 | Freeze-drying method using perforation with dried and perforation apparatus thereof |
| CN104026422A (en) * | 2014-05-30 | 2014-09-10 | 黄营胜 | Debitterizing method of Shatian pomelo peels |
| JP6456609B2 (en) * | 2014-06-27 | 2019-01-23 | ポッカサッポロフード＆ビバレッジ株式会社 | Method for producing candied dried citrus peel |
| CN104957334B (en) * | 2015-07-31 | 2018-05-25 | 中宝（福建）食品科技有限公司 | A kind of lyophilized citron tea and its processing method |
| KR101902804B1 (en) | 2017-01-24 | 2018-10-01 | 김현지 | The Dried Citrus Fruit and the Manufacturing Method thereof |
| KR101950095B1 (en) * | 2017-08-01 | 2019-02-19 | 김선중 | Manufacturing method of dried fruit slice |
| KR102065186B1 (en) | 2018-09-13 | 2020-01-10 | 양성순 | Method of Forming Mandarin and Mandarin of the Same |
| CN110089654A (en) * | 2019-05-13 | 2019-08-06 | 肇庆学院 | A kind of citrus cyst and preparation method thereof and its application in solid beverage |
| JP7305164B2 (en) * | 2019-06-28 | 2023-07-10 | 知成 野村 | Method for producing unglazed chips |
| JP7137878B1 (en) | 2021-06-24 | 2022-09-15 | 広島県 | Method for producing processed citrus fruit material and processed citrus fruit material |
| CN113841779A (en) * | 2021-10-08 | 2021-12-28 | 彭阳县茹河果品开发有限责任公司 | Dried preserved apricot processing technology and preparation method thereof |
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| CN102325457A (en) | 2012-01-18 |
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| JP6105709B2 (en) | 2017-03-29 |
| JPWO2010098333A1 (en) | 2012-09-06 |
| JP6075951B2 (en) | 2017-02-08 |
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