JP2005229836A - Method for producing citrus-juice residue powder, method for producing unripe-citrus powder scarcely containing juice, and powder and mixture obtained by the method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing citrus juice residue powder by which powder sufficiently having function of functional components contained in citrus-juice residue and unripe citrus scarcely containing juice, and inexpensively produced, not damaged in natural color and flavor (taste and aroma) in the citrus and the unripe citrus scarcely containing juice is produced: and to provide powder produced by the method and mixture further reinforcing respective functions of the functional components. <P>SOLUTION: The method for producing citrus-juice residue powder comprises the following process: cleaning residue generated after squeezing citrus fruits with water; rapidly freezing the residue; storing the frozen residue in a cold reserving chamber; thawing the frozen residue; slicing the thawed residue; drying the sliced residue with a dryer using far-infrared ray to reduce moisture down to ≤5%; and pulverizing the dried residue with a powder producing machine. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention adds a citrus juice residue powder, a method for producing immature citrus powder containing almost no fruit juice, the powder produced by the production method, and a functional component extracted from the powder to the powder. Related to the mixture.

Traditionally, citrus juice residue has been disposed of in large quantities in the squeezing process, and its effective use is desired, and the discarded juice residue has abundant functional components derived from citrus fruits. It is known that it is contained in (for example, refer patent document 1).
It is also known that citrus fruits (including immature citrus fruits) are dried or freeze-dried to form a powder (see, for example, Patent Documents 2, 3, and 4).
Furthermore, it is also known to remove the sugar content by washing the pulpy by-product produced in the citrus fruit squeezing process (see, for example, Patent Document 5).

JP 2002-153231 A ([0013]) JP-A-3-19666 (Claim 1) JP-A-9-140347 ([0004] to [0007]) Japanese Utility Model Publication No. 59-186085 (Claim 1) JP 59-34861 A (Claim 1)

  However, Patent Document 1 does not mean that a component that does not dissolve in water is added by adding slaked lime, and a component that does not dissolve in water is melted and extracted, but the squeezed residue itself is used as a powder to effectively use the powder. It is intended to obtain citrus molasses and make effective use of it.

  Patent Document 2 shows that unripe mandarin oranges are dried and pulverized, and Patent Document 3 uses whole citrus fruit as a raw material to make a powder, but neither of these documents freezes rapidly. Moreover, use of the hot air circulation dryer of patent document 3 had the problem that the flavor of a tangerine was skipped, and it changed to dark brown and became a dark taste.

  Patent Document 4 shows that the squeezed juice residue is freeze-dried. However, freeze-drying has a very high cost, and thus has a problem that the product cost becomes high.

  Patent Document 5 shows that a pulp by-product is washed with water to remove sugar and the like. However, because it irradiates with sunlight and ultraviolet rays, the functional component of citrus causes a chemical change and reduces its function. In addition, there was a problem that dimethylallyl was generated by giving the optimum conditions for the enzyme to work, and a bad odor was generated.

  Therefore, the present invention has sufficient functions of functional components of citrus juice residue and immature citrus fruit that hardly contains fruit juice, can be produced at low cost, and contains almost citrus fruit and fruit juice. To produce a powder that does not impair the natural color and flavor (flavor, flavor) of unripe citrus fruits, and to provide a mixture for further strengthening the functions of the powder and functional components With the goal.

In order to achieve the above object, a method for producing a powder of citrus juice residue of the present invention comprises:
The residue produced after squeezing citrus fruits is washed with water, quickly frozen, stored in a refrigerator, thawed, sliced, and dried in a dryer using far-infrared radiation until the moisture content is below 5%. The powder is produced by a powder production machine.

In addition, the method for producing immature citrus powder containing almost no fruit juice of the present invention,
From slicing immature citrus fruits, quick-frozen, storing in a refrigerator, thawing, drying with a far-infrared dryer until the water content is 5% or less, and powdering with a powder manufacturing machine Consisting of being manufactured.

  Moreover, the powder of the citrus juice residue of this invention consists of manufacturing with the said manufacturing method.

  The immature citrus powder of the present invention is produced by the production method described above.

The mixture of the present invention is
It consists of adding the functional component extracted with the ethanol aqueous solution from the powder of the said citrus juice residue to the powder of the citrus juice residue of the said description.

The mixture of the present invention is
It consists of adding the functional component extracted with the ethanol aqueous solution from the said immature citrus powder to the powder of the immature citrus which hardly contains the said fruit juice.

  The concentration of the aqueous ethanol solution is preferably 60% or more.

  The present invention is a powder of citrus fruit squeezed residue and an immature citrus powder containing almost no fruit juice. Therefore, the functional components of the citrus fruit can be fully enjoyed.

  Functional components of citrus fruits include, for example, hesperidin, neohesperidin, naringin, nariltin and the like as flavonoids, which are known to have an allergic effect suppressing effect, and also have dietary fiber, preventing constipation It is known that it has an effect of preventing varicose veins, and there is vitamin C, cold prevention, rough skin prevention, known to have a whitening effect in combination with hesperidin, and there is β-carotene, It is known to prevent conjunctivitis, night blindness, and improve immunity, and there are β-cryptoxanthin, auraptin, nobiletin, and limonoid, which are known to have a carcinogenic effect, and Citric acid is known to have a fatigue recovery effect, and pectin is known to have an intestinal action, constipation / diarrhea relieving effect. It is also known that there is potassium, which is effective in suppressing hypertension and preventing muscle fatigue, and that calcium is known to be effective in the formation of teeth and skeletons and mental stability. It is known that fragrance has awakening action and immune system improvement, and there are various functional components such as phosphorus.

  As described above, since the present invention is manufactured so as not to impair the flavor of citrus fruits and immature citrus fruits that hardly contain fruit juice, the above-mentioned effect of the scent of immature citrus fruits that hardly contain citrus fruits and juices is also enjoyed Is something you can do.

  Citrus fruits include Hassaku, Satsuma mandarin, Daidai, Natsudaidai, Natsumikan, grapefruit, orange and coconut.

  Washing the squeezed residue with water is to wash away the sugar that is a nutrient for microorganisms, but it can be left without washing away functional components that do not dissolve in water, such as naringin, neohesperidin, hesperidin, and nariltin. Is. If sugar remains, mold tends to grow due to the action of microorganisms, and biochemical reactions are likely to occur.

The quick freezing is to stop the enzyme from working, to prevent the generation of malodors and to prevent the color and flavor from being impaired, and it is optimal to rapidly freeze at about -40 ° C.
If the temperature is lower than this, for example, −60 ° C. or −70 ° C., the electricity cost increases, and the device becomes expensive and expensive. In addition, if it is frozen at a temperature higher than this, for example, about -5 ° C, it takes time to freeze to the inside, and since the enzyme is working, the tannins turn brown, dimethylallyl is synthesized, and malodor is generated Can not be prevented, and the color is also bad.
In addition, the enzyme works little by little when it is frozen quickly, not quickly, and the generation of malodors, the color and the flavor become worse, and the object of the present invention cannot be achieved simply by freezing. . Also, lyophilization is very expensive because it lowers the pressure. In addition, the use of a hot air circulation dryer causes the flavor of the mandarin orange to fly and turn dark brown, resulting in a dark taste.

  After quick freezing, the powder of the present invention can be used whenever necessary throughout the year by storing it in a refrigerator, and when used, it can be thawed.

  The reason for slicing is that it is suitable for quick drying and for quick freezing. When the water content is 5% or less, bacteria are not generated. In the present invention, a dryer using a far-infrared ray as a dryer (a dryer manufactured by Vianova Co., Ltd., which is commercially available) is used. In addition, if the dryer is used, it can be quickly dried at a low temperature, and the cost can be reduced. Also, by using this dryer, the water content can be reduced to about 5% to 3%. For example, when the amount of water is about 10%, heat-resistant spore bacteria grow.

For immature citrus fruits that contain little fruit juice, there is no need for squeezing and washing with water. This is because the pulp is not fully developed during the immature period, and it contains almost no sugar with water alone.
Moreover, in the case of immature citrus fruits containing a certain amount of fruit juice, it depends on the above-described method for producing a powder of citrus juice residue. That is, it is necessary to squeeze and wash the residue with water.

  The functional component is extracted by adding an aqueous ethanol solution to the powder of the citrus juice residue of the present invention or the immature citrus powder containing almost no fruit juice, and the extracted functional component of the citrus juice residue of the present invention is extracted. When added to powders or immature citrus powders that contain little fruit juice, a mixture that enhances the efficacy of the functional ingredient can be produced. For example, if the extracted functional component is neohesperidin, naringin, hesperidin, nariltin or the like, a mixture having a strong effect of suppressing allergic action can be produced.

  As the ethanol concentration increases, the amount of extraction of functional components such as neohesperidin, naringin, hesperidin, and nariltin increases. Therefore, the ethanol concentration may be 100%, but since ethanol is more expensive than water, the ethanol concentration is preferably about 60%.

  The powder of citrus juice residue of the present invention or the powder of immature citrus fruit that contains almost no fruit juice does not contain impurities, so there is no problem in terms of safety even if it is used by mixing with foods, etc. Since ethanol used for producing the mixture has been secured for many years, the mixture of the present invention can also be mixed with foods and the like. Therefore, it is possible to produce various products such as health foods, other foods, soaps and cosmetics as nutritional supplements by blending the powder and mixture of the present invention, and these products include powders of citrus juice residue. Or the functional component which the powder of the immature citrus fruit which hardly contains fruit juice, or a mixture has, and a flavor etc. become a good product.

  Further, since the production cost of the powder and mixture of the present invention is low, the product can be manufactured at a low product cost.

  Production examples of the present invention and functional component extraction methods are described below.

(Production Example 1)
The production example which uses hashach among citrus fruits is described below.
1. The raw hassaku in cardboard boxes collected from a farmer is transported to the destination in a 500 kg steel container.
2. The transported raw hashach is put on a washing machine to remove pesticides. The machine is kneaded with warm water for 15 minutes and brushed with a shower.
3. Immediately pour the washing into a juicer.
4). In order to remove as much juice as possible from the squeezed residue, the residue after squeezing is removed by washing with water.
5). The juice residue washed with water is quickly frozen at −40 ° C. and stored in a refrigerator. Remove the frozen product from the refrigerator and thaw it. Thawing is performed with hot water at 55 ° C., similar to the temperature of the dryer.
6). The slice is sliced and dried to a moisture content of 5% or less by a dryer manufactured by Vianova Co., Ltd. (far-infrared ray, ceramic, low-temperature drying by a blower).
7). The dried juice residue is pulverized with a machine for pulverizing.

(Production Example 2)
As an example of producing immature citrus fruits containing almost no fruit juice, we use Unshu mandarin orange mandarin. Production examples are described below.
1. Slice.
2. Quick freeze at -40 ° C and store in a cool box. Remove the frozen product from the refrigerator and thaw it. Thawing is performed with hot water at 55 ° C., similar to the temperature of the dryer.
3. It is dried to 5% or less with a dryer manufactured by Vianova Co., Ltd. (far-infrared ray, ceramic, low-temperature drying with a blower).
4). The dried product is pulverized with a machine.

[Functional component extraction method 1]
Hassaku was used as the citrus fruit for extracting the functional component, and the method for extracting the functional component from the powder using ethanol is as follows. The functional components to be extracted were neohesperidin, naringin, and nariltin.
Neohesperidin, naringin and nariltin were extracted from the powder with 10 times the amount of 60% ethanol for 2 hours and twice at about 85 ° C.

[Functional component extraction method 2]
As the unripe citrus fruit that contains almost no fruit juice to extract the functional component, we used Unshu mandarin orange mandarin. The method for extracting the functional component from the powder using ethanol is as follows. The functional components to be extracted were hesperidin and nariltin.
Hesperidin and naryltin were extracted from the powder with 10 times the amount of 60% ethanol for 2 hours and twice at about 85 ° C.

Claims (7)

  The residue produced after squeezing citrus fruits is washed with water, quickly frozen, stored in a refrigerator, thawed, sliced, and dried in a dryer using far-infrared radiation until the moisture content is below 5%. A method for producing a powder of citrus juice residue, characterized in that the powder is produced from a powder production machine.   Sliced immature citrus fruit that contains almost no fruit juice, quickly frozen, stored in a refrigerator, thawed, dried in a dryer using far-infrared rays until the moisture content is 5% or less, and powdered in a powder manufacturing machine A method for producing an immature citrus powder containing almost no fruit juice, characterized in that   A citrus juice residue powder produced by the production method according to claim 1.   An immature citrus powder containing almost no fruit juice, which is produced by the production method according to claim 2.   A functional component extracted from the citrus juice residue powder with an aqueous ethanol solution to the citrus juice residue powder according to claim 3.   The mixture characterized by adding the functional component extracted with the ethanol aqueous solution from the powder of the said immature citrus to the powder of the immature citrus which hardly contains the fruit juice of Claim 4.   The mixture according to claim 4 or 5, wherein the concentration of the aqueous ethanol solution is 60% or more.