JP2016178880A - Processing method of white skin of citrus fruit - Google Patents
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- JP2016178880A JP2016178880A JP2015060261A JP2015060261A JP2016178880A JP 2016178880 A JP2016178880 A JP 2016178880A JP 2015060261 A JP2015060261 A JP 2015060261A JP 2015060261 A JP2015060261 A JP 2015060261A JP 2016178880 A JP2016178880 A JP 2016178880A
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- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title abstract description 7
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000001678 irradiating effect Effects 0.000 claims abstract description 3
- 239000002253 acid Substances 0.000 claims description 5
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 230000036571 hydration Effects 0.000 claims description 4
- 238000006703 hydration reaction Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 10
- 235000009508 confectionery Nutrition 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- 241000207199 Citrus Species 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 235000020094 liqueur Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000001459 whitebark Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 244000276331 Citrus maxima Species 0.000 description 1
- 235000001759 Citrus maxima Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000380914 Hesperus Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
本発明は、柑橘系果物の白皮（中果皮）を加工する方法に関する。より詳細には、白皮に果肉・果汁を添加して製菓材料等に利用できるように加工する方法に関する。 The present invention relates to a method for processing a citrus fruit white skin (mesocarp). More specifically, the present invention relates to a method of processing so that pulp and fruit juice can be added to the white skin and used for confectionery materials.
柑橘系果物は、一般的に果皮に柑橘系香気成分（リモネン）が含有されていて、果実・果汁にはその成分は殆ど存在しない。このため果実・果汁の加工品であるジュース（ピューレ）のスイーツへの応用は限定的であった。一方、果皮は苦味を伴うものが多く、利用方法には限界があり、なかでも中果皮は廃棄されることが多かった。こうしたことから柑橘系果物のスイーツへの材料形体は、果肉のシロップ漬け、果汁の濃縮還元、果皮のマーマレード、果汁・果肉のジャムやコンフィチュールとなっていた。 Citrus fruits generally contain a citrus aroma component (limonene) in the pericarp, and there are almost no components in fruits and fruit juices. For this reason, the application to the sweet of the juice (pure) which is a processed product of fruit and fruit juice was limited. On the other hand, many peels have a bitter taste, and there are limits to how they can be used. In particular, the mesocarp was often discarded. For this reason, the material forms of citrus fruit sweets were fruit syrup pickling, fruit juice concentration reduction, fruit marmalade, fruit juice / fruit pulp jam and conformity.
また、柑橘類果皮を加工する方法としては、特開２００７−９７５９２号公報（特許文献１）に記載の方法があるが、特許文献１に記載の方法は、外果皮の使用が必須であり、また、寒天状の物質を生成するため用途が限定されていた。 Moreover, as a method of processing citrus peel, there is a method described in Japanese Patent Application Laid-Open No. 2007-97592 (Patent Document 1), but the method described in Patent Document 1 requires the use of an outer skin, In order to produce an agar-like substance, the use was limited.
本発明は、柑橘系果物の加工方法を見直し、香気成分を保持しながら味覚と合わせて製法の開発を行うと同時に、廃棄されていた一部の果肉や白皮を活用することを目的とする。具体的には、本発明は、従来廃棄されていた白皮を活用し、柑橘系の味、香りを吸着させ、色彩や食感に優れた製菓材料等の新しい利用価値を生み出すことを目的とする。 The present invention is to review the processing method of citrus fruits, and to develop a manufacturing method in combination with taste while retaining aroma components, and at the same time, aims to utilize some discarded pulp and white skin. . Specifically, the present invention aims to create a new utility value such as confectionery materials with excellent color and texture by utilizing the previously discarded white skin, adsorbing citrus taste and aroma. To do.
本発明者は上記課題を解決するため鋭意研究した結果、柑橘系果物の白皮に柑橘系果物の果肉・果汁を添加することで、廃棄されていた白皮を活用できることを見出し、さらには、柑橘系果物の白皮に水を加えてマイクロ波を照射し、その後、柑橘系果物の果肉・果汁を添加し、煮詰めてＢｒｉｘ５０以上とすることにより、製菓材料等として利用価値を有する白皮を製造できることを見出し、本発明を完成するに至った。 As a result of earnest research to solve the above problems, the present inventor found that by adding the citrus fruit pulp and juice to the citrus fruit skin, it was possible to utilize the discarded white skin, By adding water to the citrus fruit skin and irradiating it with microwaves, and then adding the citrus fruit pulp and juice and boiled to make Brix 50 or more, the skin that has utility value as a confectionery material etc. The inventors have found that it can be manufactured, and have completed the present invention.
すなわち、本発明は第一に、柑橘系果物における白皮の加工方法であって、（１）白皮に加水しマイクロ波を照射する下処理工程、（２）下処理工程で得た白皮に、果肉及び／又は果汁を添加し、煮詰めてＢｒｉｘ５０以上とする仕込み加工工程、からなることを特徴とする、白皮の加工方法である。
第二に、前記加水が、白皮の重量の１０〜３０％の水を添加することにより行われることを特徴とする、上記第一に記載の白皮の加工方法である。
第三に、前記マイクロ波照射が電子レンジで６００Ｗ、３分間で行われることを特徴とする、上記第一または第二に記載の白皮の加工方法である。
第四に、前記仕込み加工工程において、果肉及び／又は果汁が白皮に添加される前に、濃縮されることを特徴とする、上記第一から第三のいずれか一つに記載の白皮の加工方法である。
第五に、前記濃縮が糖類及び／又は酸を添加して行われることを特徴とする、上記第四に記載の白皮の加工方法である。
That is, the present invention is primarily a method for processing a white skin in citrus fruits, (1) a pretreatment step in which the white skin is hydrated and irradiated with microwaves, and (2) a white skin obtained in the pretreatment step. In addition, a processing method for a white skin, comprising a step of adding a pulp and / or juice and boiled to make Brix 50 or more.
Second, the method for processing a white skin according to the first aspect, characterized in that the hydration is performed by adding water of 10 to 30% of the weight of the white skin.
Third, the method for processing a white skin according to the first or second aspect, wherein the microwave irradiation is performed in a microwave oven at 600 W for 3 minutes.
Fourthly, in the preparation process, the flesh and / or juice is concentrated before being added to the white skin. This is a processing method.
Fifth, the concentration method is performed by adding saccharides and / or acids.
本発明における柑橘系果物とは、外果皮、白皮（中果皮）、果実・果汁を含むものであれば特に制限されないが、オレンジ、グレープフルーツ、カボス、シークヮーサー、スダチ、ダイダイ、ユズ、ライム、レモン、夏ミカン、ハッサク、日向夏、デコポン、伊予柑、ブンタン、温州ミカン、ポンカン、カラタチ、キンカン、へべすなどを例示することができる。 The citrus fruit in the present invention is not particularly limited as long as it includes outer skin, white skin (medium skin), fruit and juice, but orange, grapefruit, kabosu, shikwasa, sudachi, daidai, yuzu, lime, lemon Summer mandarin orange, Hassaku, Hyuga summer, Dekopon, Iyokan, Bungtan, Wenzhou mandarin orange, Ponkan, Karatachi, Kumquat, Hesperus and the like can be exemplified.
白皮（中果皮）とは、果皮の内側であって、白く柔らかい綿状または繊維質をしており、アルベドとも呼ばれるものである。 The white skin (mesocarp) is the inside of the skin and is white and soft cotton or fiber, and is also called albedo.
本発明において、柑橘系果物から採取した白皮は、まず、加水され、マイクロ波を照射される下処理工程が実施される。加水なしでマイクロ波を照射すると白皮がカサカサになるため好ましくない。一方、加水後、マイクロ波照射の代わりに加熱して煮ると、日向夏のようにふわふわした食感の白皮の場合には、原形が残らず好ましくない。なお、白皮は、果物から採取した状態のものでも、冷凍又は乾燥させたものでも使用可能である。 In the present invention, a white skin sampled from citrus fruits is first subjected to a pretreatment process in which it is hydrated and irradiated with microwaves. Irradiation with microwaves without hydration is not preferable because the rind becomes crisp. On the other hand, heating and simmering instead of microwave irradiation after hydration is not preferable in the case of a white skin with a fluffy texture like summer in the sun. In addition, the white skin can be used either in a state of being collected from fruits, or in a frozen or dried state.
加水される水の量は、白皮の厚さや硬さによるが、採取直後の白皮の重量の１０〜３０％、好ましくは１５〜２５％である。 The amount of water to be added depends on the thickness and hardness of the white skin, but is 10 to 30%, preferably 15 to 25% of the weight of the white skin immediately after collection.
本発明におけるマイクロ波の照射は、白皮の食感を改善すると共に殺菌も兼ねる。マイクロ波の照射は、電子レンジで６００Ｗ、３分間を基準として、白皮の厚さや硬さ、電子レンジのワット数に応じて、より長時間または短時間にするなど調整することができる。 The microwave irradiation in the present invention improves the texture of the white skin and also serves as sterilization. The microwave irradiation can be adjusted to a longer time or a shorter time depending on the thickness and hardness of the white skin and the wattage of the microwave oven based on 600 W for 3 minutes in the microwave oven.
下処理工程が実施された白皮は、次に、柑橘系果物の果肉及び／又は果汁を添加され、煮詰めてＢｒｉｘ５０以上とする仕込み加工工程が実施される。ここで、白皮と、果肉及び果汁とは、同じ柑橘系果物由来のものでも、異なる柑橘系果物由来のものでもよく、さらには、異なる柑橘系果物由来の白皮を組み合わせることも、異なる柑橘系果物由来の果肉及び果汁を組み合わせることもできる。 Next, the white skin that has been subjected to the pretreatment process is added with pulp and / or fruit juice of citrus fruits, and a preparation process is performed to boil and make Brix 50 or more. Here, the white bark, the flesh and the fruit juice may be derived from the same citrus fruit or different citrus fruits, and further, the white bark derived from different citrus fruits may be combined. It is also possible to combine pulps and juices derived from fruits.
白皮に添加する果肉及び／又は果汁は、好適には濃縮したものである。煮詰めて糖度を上げる段階が短時間で行えるからである。また、果肉及び／又は果汁の濃縮は、糖類や酸を添加して行うことができる。濃縮時に酸を添加すると果肉及び／又は果汁の褐変を防止することができる。ここで、本発明において使用できる糖類としては、蔗糖、でん粉糖（ブドウ糖、水飴を含む）を例示することができる。また、本発明において使用できる酸としては、クエン酸、リンゴ酸、コハク酸、乳酸、酢酸、アスコルビン酸を例示することができる。 The pulp and / or fruit juice added to the white skin is preferably concentrated. This is because the step of increasing the sugar content by boiling can be performed in a short time. Moreover, concentration of a pulp and / or fruit juice can be performed by adding saccharides and an acid. When an acid is added at the time of concentration, browning of the pulp and / or fruit juice can be prevented. Here, examples of the saccharide that can be used in the present invention include sucrose and starch sugar (including glucose and starch syrup). Examples of acids that can be used in the present invention include citric acid, malic acid, succinic acid, lactic acid, acetic acid, and ascorbic acid.
果肉及び／又は果汁を添加した白皮は、１００℃以上での加熱を十分に行い、Ｂｒｉｘ５０以上にする。ここで、Ｂｒｉｘ値は、水分の蒸発に依存するため、１００℃以上での加熱時間により調整される。また、この時に糖類を添加しても構わない。なお、Ｂｒｉｘ５０未満では、白皮が腐敗し易くなるなどの弊害が生じる場合がある。 The white skin to which the pulp and / or fruit juice has been added is sufficiently heated at 100 ° C. or higher to make Brix 50 or higher. Here, since the Brix value depends on the evaporation of moisture, it is adjusted by the heating time at 100 ° C. or higher. At this time, saccharides may be added. In addition, if it is less than Brix50, bad effects, such as a white skin becoming easy to rot, may arise.
本発明によると、従来廃棄されていた白皮を活用し、柑橘系の味、香りを吸着させ、色彩や食感に優れた製菓材料等の新しい利用価値を生み出すことができる。具体的には、製菓に彩りを与えつつ白皮の風味やリンゴのようなサクサクした食感を楽しむ等、様々な用途に利用可能である。 According to the present invention, it is possible to create a new utility value such as a confectionery material excellent in color and texture by adsorbing a citrus taste and fragrance by utilizing a white skin that has been discarded. Specifically, it can be used for various purposes such as enjoying the flavor of white skin and the crispy texture like apple while coloring confectionery.
以下に実施例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to the following examples.
日向夏の白皮１００ｇを洗浄後、加工細断を行い、白皮の重量の２０％の水を加えた後、電子レンジ（３分間、６００Ｗ）で加熱殺菌を行った。 After washing 100 g of Hyuga summer's white skin, it was cut into pieces, 20% of the white skin's weight was added, and then heat sterilized in a microwave oven (3 minutes, 600 W).
得られた白皮に、日向夏の果肉及び果汁を添加して、１０４℃まで加熱して煮詰め、Ｂｒｉｘ５２〜５５とした。 Hyuga summer pulp and fruit juice were added to the resulting white skin, heated to 104 ° C. and boiled to make Brix 52-55.
ここで、添加した日向夏の果肉及び果汁は、日向夏の果肉及び果汁１９０ｇにグラニュー糖１６０ｇ、レモン濃縮液４ｇ、リキュール２０ｇ、水２０ｇを添加した後、加熱沸騰をおこなったものを使用した。 Here, the added Hyuga summer pulp and fruit juice was used after heating and boiling after adding 160 g of granulated sugar, 4 g of lemon concentrate, 20 g of liqueur and 20 g of water to 190 g of Hyuga summer fruit and fruit juice.
結果として得られた日向夏の白皮は、日向夏らしい色彩、風味を備え、歯切り良い食感があり、製菓材料に適したものであった。 As a result, Hyuga Summer's white skin had colors and flavors similar to those of Hyuga Summer, had a good texture and was suitable for confectionery materials.
文旦の白皮１００ｇを洗浄後、加工細断を行い、白皮の重量の２０％の水を加えた後、電子レンジ（３分間、６００Ｗ）で加熱殺菌を行った。 After washing 100 g of the white skin of Buntan, it was processed and shredded, 20% of the weight of the white skin was added, and then sterilized by heating in a microwave oven (3 minutes, 600 W).
得られた白皮に、文旦の果肉及び果汁を添加して、１０４℃まで加熱して煮詰め、Ｂｒｉｘ５２〜５５とした。 Bundan flesh and fruit juice were added to the resulting white skin, heated to 104 ° C. and boiled to make Brix 52-55.
ここで、添加した文旦の果肉及び果汁は、文旦の果肉及び果汁１９０ｇにグラニュー糖１６０ｇ、レモン濃縮液４ｇ、リキュール２０ｇ、水２０ｇを添加した後、加熱沸騰をおこなったものを使用した。 Here, the added fruit and juice of Buntou were those that had been heated to boiling after adding 160 g of granulated sugar, 4 g of lemon concentrate, 20 g of liqueur, and 20 g of water to 190 g of Fudan pulp and fruit juice.
結果として得られた文旦の白皮は、文旦らしい色彩、風味を備え、歯切り良い食感があり、製菓材料に適したものであった。 As a result, the white skin of Bundan obtained was suitable for confectionery materials because it had the color and flavor typical of Bundan, had a crisp texture.
Claims (5)
（１）白皮に加水しマイクロ波を照射する下処理工程、
（２）下処理工程で得た白皮に、果肉及び／又は果汁を添加し、煮詰めてＢｒｉｘ５０以上とする仕込み加工工程、
からなることを特徴とする、白皮の加工方法。 A method for processing white skin in citrus fruits,
(1) A pretreatment step of adding water to the white skin and irradiating with microwaves;
(2) To the white skin obtained in the pretreatment process, a pulp and / or fruit juice is added and simmered to a Brix50 or higher preparation process,
A method for processing a white skin, comprising:
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| JP2015060261A JP6813939B2 (en) | 2015-03-24 | 2015-03-24 | How to process the white skin of citrus fruits |
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| JP6813939B2 JP6813939B2 (en) | 2021-01-13 |
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| JP2015060261A Active JP6813939B2 (en) | 2015-03-24 | 2015-03-24 | How to process the white skin of citrus fruits |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6224807B1 (en) * | 2016-11-15 | 2017-11-01 | 河野 洋一 | Process for producing processed Hebei vinegar outer skin for food |
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|---|---|---|---|---|
| JPS55127962A (en) * | 1979-03-28 | 1980-10-03 | Edaichi Fujii | Preparation of orange fruit jam |
| JPS62181745A (en) * | 1986-02-07 | 1987-08-10 | Edaichi Fujii | Production of jam of citrus unshiu |
| JPH0690688A (en) * | 1992-09-11 | 1994-04-05 | Aohata Kk | Fruit spread food and its production |
| JPH104895A (en) * | 1996-06-19 | 1998-01-13 | Snow Brand Food Co Ltd | Jams and flower pastes having high quality preservation |
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2015
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55127962A (en) * | 1979-03-28 | 1980-10-03 | Edaichi Fujii | Preparation of orange fruit jam |
| JPS62181745A (en) * | 1986-02-07 | 1987-08-10 | Edaichi Fujii | Production of jam of citrus unshiu |
| JPH0690688A (en) * | 1992-09-11 | 1994-04-05 | Aohata Kk | Fruit spread food and its production |
| JPH104895A (en) * | 1996-06-19 | 1998-01-13 | Snow Brand Food Co Ltd | Jams and flower pastes having high quality preservation |
Non-Patent Citations (2)
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| "さわやか日向夏ジャム", クックパッド [ONLINE], JPN6018037149, 28 March 2010 (2010-03-28), ISSN: 0004063405 * |
| "電子レンジで レモンマーマレードレシピ・作り方", 楽天レシピ[ONLINE], JPN6018037151, 18 October 2013 (2013-10-18), ISSN: 0004063406 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6224807B1 (en) * | 2016-11-15 | 2017-11-01 | 河野 洋一 | Process for producing processed Hebei vinegar outer skin for food |
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