JP2001128637A - Method for producing fine citrus pulp and food using the fine citrus pulp - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing fine dried citrus pulp applicable to other uses by refining citrus pulp (<=20 μm) without heat denaturation and a method for applying the pulp to food. SOLUTION: This method for producing fine dried citrus pulp comprises following (a) to (d) processes; (a) a washing process wherein citrus pulp as a juice byproduct is washed, (b) a filtrating process after washing, (c) a fine- grinding process wherein the filtrated pulp is finely ground with a high speed rotary cutter to <=200 μm, and (d) a high-temperature sterilizing process. A food product is obtained by adding the fine citrus pulp obtained by the above method as a filter, a viscosity modifier, a stabilizer or an isolation preventive.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the reuse of citrus pulp (hereinafter referred to as "citrus pulp") as a by-product after separating fruit juice from citrus sandbags. The present invention relates to a method and a food which has been subjected to viscosity, moist feeling, and separation prevention by using fine citrus pulp which is a natural material prepared by the method.

[0002]

2. Description of the Related Art Most citrus juices are made by squeezing oranges and grapefruits from the United States, but citrus pulp as a by-product has been conventionally used as a raw material for fruit juice beverages and processed products. It is common to utilize the pulp texture and flavor possessed. As preservatives, humectants, and antiseparation agents in conventional foods, chemically produced substances such as surfactants have been used. However, today's natural consciousness of food is based on the idea that when chemicals are put into the body, they accumulate and adversely affect the human body. Under such circumstances, it is not very desirable to use chemicals as food additives. . On the other hand, no attempt has been made to use citrus pulp other than materials such as juice.

With respect to the dried citrus fiber, analysis results as shown in Tables 1 and 2 below have been obtained.
That is, dried citrus fiber contains a large number of carbohydrates, plant fibers and pectin. It was also found that they had excellent water retention and oil retention properties. Table 1 shows dried citrus fiber (Washed Juice Cell Sacs) Fox (1
980), and Table 2 shows dried pulp (Dried Washed Juice Sacs), Kesterson & Braddock
(1973).

[0004]

[Table 1]

[0005]

[Table 2]

[0006]

However, when citrus pulp is conventionally used as a beverage material, rabbits are also used as horns, and citrus pulp is susceptible to thermal denaturation in terms of quality. Was. Therefore, the present invention has been made in view of the drawbacks of the prior art, and aims at miniaturization (200 μ or less) of citrus pulp without undergoing thermal denaturation.
After extensive studies on the applicability of the product to other uses, the micronized citrus pulp according to the present invention is a humectant, dispersant, and viscosity modifier comprising a chemical substance conventionally used as a food additive. It has been found that it can be used in place of.

[0007]

That is, the present invention provides a process for producing a fine citrus pulp comprising the following steps (a) to (d). (A) a step of washing citrus pulp; (b) a step of filtering after washing;
(d) a step of sterilizing at a high temperature after the micronization. The method of the invention of claim 2 further comprises the step of (e) cooling after freeze-drying and freeze-drying. It is a thing. According to the third aspect of the present invention, the viscosity of the pulp beverage is increased by mixing 5% by weight to 6.7% by weight of fine citrus pulp of 200 μ or less with the juice containing the pulp. According to the invention of claim 4, the viscosity of the ice shake syrup can be maintained for a long time by adding 10 to 20% by weight of fine citrus pulp ground to 200 μ or less as a stabilizer to the ice shake syrup. . The invention according to claim 5 is characterized in that 100 g of soft flour is used as a raw material for producing muffins or the like that require a moist feeling.
The baked wheat confectionery obtained by adding 0 g to 60 g of citrus pulp pulverized to 200 μ or less keeps the moist feeling of the wheat confectionery such as muffin for a long time. The invention of claim 6 provides a dressing which is difficult to separate without using a surfactant by adding 5 to 15% by weight of a fine citrus pulp of 200 μ or less as a separation preventing agent to the dressing.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. Example: Production method Citrus pulp pulverization production method Pulverized dry citrus pulp was produced from frozen citrus pulp according to the process chart shown in FIG. (1) Frozen citrus pulp is quickly thawed by fragmenting it with a frozen cutter. (2) After adding water five times to the raw pulp, washing is performed for 10 to 30 minutes by a cyclone separator. (3) Dehydration treatment is performed using a pulper finisher having a 0.5 m / m filter. (4) Using a high-speed rotating cutter, citrus pulp is 200μ
A miniaturization process is performed as described below. (5) The fine pulp is sterilized at a sterilizing temperature (95 ± 2 ° C./60 sec.) Using a tube type sterilizer. The sterilization temperature is desirably 90 to 120 ° C. (6) After sterilization, the citrus pulp is cooled to 40 ° C. or lower using a tube-type cooler. This gives a finely divided citrus pulp. (7) After cooling, the citrus pulp is freeze-dried to obtain a powdered fine citrus pulp. Analysis of the micronized citrus orange and the dried micronized citrus orange obtained by the above method gave the results shown in Table 3 below. Table 3 shows the analysis results of the Japan Analysis Center.

[0009]

[Table 3]

The obtained refined dried citrus pulp was free from odor and the like, and could be commercialized as a free flowing powder.

Example 1 Addition as a viscosity modifier to fruit drinks As shown in Table 4 below, pulp juice with peach, fruit juice with banana, and fruit juice with mango (fruit content 20-30%) were used as in Example 1 above. After adding 5% to 6.7% of the refined citrus pulp obtained in the above, and confirming the state of the viscosity thereafter, about 50% of the insoluble solids can be occupied by the citrus pulp, The cost reduction rate could be reduced to 50%.

[0012]

[Table 4]

Example 2 Addition as a stabilizer to an ice-shaking syrup As shown in Table 6, 16% by weight of fine citrus pulp of 200 μ or less was added to an ice-shaking syrup of 35% of juice shown in Table 5 below. It has been found that a state in which the viscosity is high over time can be maintained as compared with the case where no citrus pulp is added.

[0014]

[Table 5]

[0015]

[Table 6]

Example 3 In a confectionery made by baking so-called flour such as bread, muffins, and castella, the "moistness" affects the texture. Maintaining the "moist feeling" as the water holding power of the product, based on the formulation shown in Table 7, adding 200μ or less of fine citrus pulp and baking the muffins, as storage conditions,
The water retention when stored for 11 days at a temperature of 23 to 25 degrees and a humidity of 60 to 80% RH was measured, and the results are as shown in Table 8. This proved that there was a remarkable difference from the first day as compared with those using no finely-divided citrus pulp. As a sensory test, 20 male and female panelists were selected.
When the panelists evaluated "appearance", "touch", "fragrance", "texture", "taste", and "overall", the number of persons who answered that they were preferable was as shown in Table 9.

[0017]

[Table 7]

[0018]

[Table 8]

[0019]

[Table 9]

Example 4 Effect of Preventing Separation in Dressing (1) For “separated liquid dressing” in which liquid separation is remarkable, after adding 0, 5, 10 and 15% by weight of a fine citrus pulp of 200 μ or less, a good result is obtained. 30 minutes after stirring and standing
After 60 minutes, 90 minutes, 120 minutes, 150 minutes, and 180 minutes, the situation was observed. As a result, as shown in the following Table 10, it was found that the addition of 10% or more is effective in preventing tissue separation. (2) After adding 0, 3, and 5% by weight of refined citrus pulp of 200 μ or less purified by the production method of the present invention to a commercially available “separated dressing” (Taste dressing Japanese style manufactured by Kewpie Co., Ltd.), mix well, Observation of the change over time in tissue separation within the sample revealed that the sample could be used without separation in about 5 minutes as shown in Table 11 below.

[0021]

[Table 10]

[0022]

[Table 11]

In the examples, experiments were carried out using micronized citrus pulp having a size of 200 μm or less which was not freeze-dried. As shown in Table 3, dried citrus pulp was excellent in preservability and transportability, and powdered. Needless to say, it is also possible to add about 30 times the amount of water used.

[0024]

As described above, it has been found that the micronized citrus pulp having a size of 200 μm or less produced by the method according to the present invention can be used for different purposes. This means that by reusing citrus pulp, which is a by-product after separation from sandbags of citrus fruits in nature, moist feeling of foods, suppression of changes over time in viscosity, and the effect of preventing separation can be imparted. Therefore, it is possible to add food in a form that is safe for the human body, and it can be said that its use value is extremely high.

[Brief description of the drawings]

FIG. 1 is a process chart showing a process for producing a refined dried citrus pulp according to the present invention.

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Claims (6)

[Claims] 1. A method for producing a fine citrus pulp comprising the following steps (a) to (d). (A) Citrus pulp separated from citrus sandbags
(B) step of filtering after washing (c) step of filtering and miniaturizing to 200 μ or less with a high-speed rotating cutter (d) step of high-temperature sterilization after miniaturization 2. A method for producing a dried fine citrus pulp comprising the following steps (a) to (e). (A) Citrus pulp separated from citrus sandbags
(B) step of filtering after washing (c) step of reducing the size to 200 μ or less with a high-speed rotating cutter after filtering (d) step of sterilizing at a high temperature after the size reduction (e) freezing after cooling after sterilization Drying process, 3. A juice containing pulp using citrus pulp, wherein a fine citrus pulp of 200 μ or less is added to the juice containing pulp in an amount of 5% by weight to 6.7% by weight. 4. An ice shake syrup utilizing citrus pulp, wherein 10 to 20% by weight of a fine citrus pulp of 200 μm or less is added as a stabilizer to the syrup for ice shaking. 5. 40 g to 60 g per 100 g of flour.
A wheat confectionery such as a muffin, characterized by adding and baking a fine citrus pulp of 200 μg or less. 6. A dressing using fine citrus pulp, wherein 5 to 15% by weight of fine citrus pulp of 200 μm or less is added as an antisegregation agent to the dressing.