JP3818436B2 - Method for producing canned citrus fruits with added citrus flavor - Google Patents

Description

【００３３】
上記の結果から、１％の有意水準で有意差があることが判る。すなわち、エッセンスを添加した缶詰の方が無添加の缶詰と比べてより好まれる缶詰であることが判った。
【００３４】
【発明の効果】
以上述べたように、本発明によれば、柑橘類の果皮由来のコールドプレスオイルを脱テルペン処理することにより該コールドプレスオイル中の香気成分の濃度を調節することにより得たエッセンスを柑橘果実缶詰の巻締め前に添加することにより、柑橘類の特徴香と新鮮感に富み、長期保存しても貯蔵臭が生じない優れた柑橘果実缶詰を製造することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing canned citrus fruits such as canned mandarin oranges and canned summer mandarin oranges, and more particularly to a method for producing canned citrus fruits added with a characteristic citrus incense.
[0002]
[Prior art]
In order to produce canned citrus fruits such as Canned Satsuma mandarin orange and Canned summer mandarin orange, first peel off the citrus peel (outer skin) and then remove the inner skin called gyoza by chemical treatment, and then the remaining ginger ( Is filled into cans, infused, and the lid is wrapped, sterilized and cooled to make a canned product.
[0003]
[Problems to be solved by the invention]
What characterizes the citrus scent is the aroma component in the essential oil (oil) contained in the peel. Therefore, canned citrus fruits that peel only the skin and use only sand canopy contain almost no essential oil components derived from the peels that characterize citrus in the cans, and in addition, aroma components are reduced in the sterilization process Or, because it is lost, the finished canned citrus fruit has a weak scent peculiar to citrus, and is a food with less freshness and aroma than fresh fruit.
[0004]
The present invention has been made in view of the above-mentioned problems of conventional canned citrus fruits, and an object of the present invention is to provide a method for producing canned citrus fruits having a fresh feeling of citrus and a characteristic scent.
[0005]
[Means for solving the problems]
In order to solve the above problems, the inventors of the present invention, as a result of repeated research and experiment, when adding cold press oil derived from citrus peel as it is to canned citrus fruits, the scent of the peel is strongly flavored, In addition to feeling uncomfortable when eaten, an unpleasant storage odor occurs when stored at room temperature for a long time, but it consists of terpenoids, alcohols and aldehydes contained in the oil by deterpening this cold press oil Add the essence obtained by adjusting the concentration of the fragrance component before tightening the canned citrus fruits. The present inventors have found that excellent canned citrus fruits can be obtained and have reached the present invention.
[0006]
That is, the method for producing a citrus fruit canned product according to the present invention provides a citrus fruit essence obtained by adjusting the concentration of aroma components in the cold press oil by deterpening the cold press oil derived from the citrus peel. It is characterized by adding a citrus characteristic scent to the canned contents by adding it before winding the canned product.
[0007]
In one aspect of the present invention, there is provided a method for producing canned citrus fruits characterized in that the concentration of limonene in the canned contents after product completion by deterpene treatment is 8000 to 50000 ppb, and the concentration of linalool is 100 to 5000 ppb. Provided.
[0008]
In another aspect of the present invention, there is provided a method for producing canned citrus fruits, characterized in that the concentration of hexanal in the canned contents after product completion is 3 to 100 by deterpene treatment.
[0009]
In yet another aspect of the present invention, the essence is derived from at least one of the same kind of fruit peel as the canned fruit and the different kind of fruit peel from the canned content fruit. A method for producing a canned citrus fruit is provided.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Characterizing the scent of citrus fruits, that is, the fragrance component is a terpene hydrocarbon in the essential oil contained in the peel, that is, terpenoids, alcohols and aldehydes, and is contained in a large amount in the cold press oil derived from the citrus peel. As a result of the experiment, when cold press oil is added to canned citrus fruits as it is, the scent of the skin is too strong when eating, and a storage odor occurs after storage for 12 months at room temperature (about 15-25 ° C). It is not preferable. Therefore, in the present invention, cold press oil is subjected to deterpene treatment to reduce the concentration of fragrance components composed of terpenoids, alcohols and aldehydes contained in the oil, and to add the essence adjusted to a predetermined range to the can As a result, an optimum fragrance and a fresh feeling were obtained, and a canned product having no storage odor even when stored for 12 months at room temperature was successfully obtained.
[0011]
Among the aroma components contained in the cold press oil derived from the citrus peel, those that have a particularly high contribution to the aroma of canned citrus fruits are the terpenoids Limonene and Linalool, and by deterpene treatment, It is preferable to adjust the concentration of limonene present in the canned contents after completion of the essence-added canned product to 8000 to 50000 ppb, preferably 10,000 to 30000 ppb, and the concentration of linalool to 100 to 5000 ppb, preferably 100 to 3000 ppb. When the concentration of limonene exceeds 50000 ppb, the scent is too strong during eating, giving a sense of incongruity, and a storage odor is generated by storage at room temperature for 12 months. Further, when the concentration of limonene is less than 8000 ppb, a sufficient aroma is not felt. If the concentration of linalool exceeds 5000 ppb, the scent of the flower becomes strong and is not preferable as a food, and if it is less than 100 ppb, a sufficient aroma is not felt.
[0012]
In addition, for other terpenoids contained in the cold press oil, the concentration of terpenoids present in the canned contents after completion of the essence-added canned product is 1 ppb or more, and Myrcene is 10 ppb or more by terpene treatment, δ-Elemene is 1 ppb or more, β-Elemene is 1 ppb or more, β-Carophyllylene is 1 ppb or more, α-Carophyllylene is 1 ppb or more, Germacene D is 2 ppb or more, α-Farnene is 1 ppb or more, Citronbel is 1 ppmol It is desirable that 1 ppb or more, (Z) -Citral is 1 ppb or more, (E) -Citral is 1 ppb or more, and Perleraldehyde is 5 ppb or more.
[0013]
About alcohol contained in cold press oil, it is desirable that the concentration of 1-Octanol present in the canned contents after completion of the essence-added canned product is 5 ppb or more by terpene treatment.
[0014]
As for the aldehydes contained in the cold press oil, it is desirable that the concentration of hexanal present in the canned contents after completion of the essence-added canned product by terpene treatment is 3 to 100 ppb. Hexanal is an important ingredient that gives canned citrus fruits a fresh feel. When the concentration is less than 3 ppb, there is less freshness when eating canned food, and when the concentration exceeds 100 ppb, An odor is generated, which is not preferable.
[0015]
As for other aldehydes, it is desirable that the concentration of Octanal present in the canned contents after completion of the essence-added canned product is 1 ppb or more and the concentration of Nonal is 5 ppb or more by terpene treatment.
[0016]
As the terpene treatment method, a known deterpene treatment method such as distillation under reduced pressure or extraction can be used. For example, a method in which cold press oil is stirred and mixed in an ethanol solution, separated into an upper terpene layer and a lower hydrated ethanol layer at a low temperature, and the hydrated ethanol layer is separated by filter paper filtration or the like can be used.
[0017]
The essence added to the canned food may be derived from the same kind of fruit peel as the canned contents, or from a different kind of fruit peel from the canned contents. Or a mixture thereof.
[0018]
The essence may be filled before filling the pulp after filling the canned fruit into the can and injecting the liquid, but before injecting the liquid after filling the flesh and before injecting the liquid. It is preferable that the essence can be uniformly dispersed in the liquid injection.
[0019]
The present invention can be widely applied to the production of canned citrus fruits such as Wenzhou mandarin orange, summer mandarin orange and orange.
[0020]
【Example】
The essence obtained by deterpening cold press oil of Unshu mandarin peel was added to produce canned mandarin orange.
Satsuma Miyagawa Satsuma mandarin from Kumamoto Prefecture with Bx of 9.4 ° and titrated acidity (citric acid equivalent) of 0.6% is immersed in boiling water for 1 minute with all fruits removed, and the skin is removed for 30 minutes. After drying in air, the leopard was separated. The weight ratio of the 0.7% hydrochloric acid solution and sodium chloride was 4: 3, and the mixture was heated to about 40 ° C. and acid-treated for 60 minutes with occasional stirring. Next, after washing with water, the weight ratio of 0.3% sodium hydroxide solution to sodium is set to 4: 3, and the mixture is heated to about 40 ° C., treated with alkali for 20 minutes with occasional stirring, sufficiently washed with water, The water was exposed to running water for 60 minutes to obtain a sandbag without water. This sand was used as a material for canning.
[0021]
On the other hand, a cold pressed oil was treated with a terpene to obtain a mandarin orange essence in which the concentration of aroma components was adjusted. By deterpene treatment, the concentration of fragrance components in Wenzhou mandarin orange essence was adjusted as follows.
[0022]
Limonene 282217620 ppb, linalool 1980700 ppb, hexanol 18676 ppb
Other terpenoids α-Pinene 145130ppb, Myrcene 365793ppb, δ-Elemene 14552ppb, β-Elemene 18777ppb, β-Caryophyllene 16395ppb, α-Caryophyllene 4462ppb, Germacrene D 27330ppb, α-Farnesene 15565ppb, Citronellol 61985ppb, β-Elemol 67454ppb, ( Z) -Citral 242377 ppb, (E) -Citral 399327 ppb, Perillarydehyde 13876 ppb
Alcohols 1-Octanol 108905ppb
Other aldehydes Octanal 21858ppb, Nonana 73736ppb
[0023]
The aromatic component is homogenized with ultrapure water, and then the volatile component is extracted by continuous distillation under reduced pressure. A DB-Wax fused silica capillary column manufactured by J & W Sceience is attached to the Hewlett Packard 6890 Series GC / MSD System. Quantitative analysis and data analysis were performed using a Hewlett Packard Chemistation System, and the mass spectrum and the Kovats retention index matched were identified.
[0024]
After filling the No. 4 can with 275 g of the prepared sand cake, the mandarin orange essence obtained by deterpening the cold press oil of the Wenzhou mandarin orange so that the total weight of the canned food content is 1/1000, that is, 440 mg in the can After the addition, the total weight of the content was adjusted to 440 g with a sugar solution, and the lid was immediately wound with a 5 M vacuum seamer with a chamber vacuum gauge reading of -62 kPa. Subsequently, after sterilizing by rotating at 5 ° C. for 10 minutes at 80 ° C. using a low-temperature rotary sterilizer, by cooling with running water until the temperature inside the can reached 40 ° C. or less, a canned Satsuma mandarin having a characteristic citrus flavor was obtained.
[0025]
One month after the completion of the product, the concentration of each aroma component in the canned contents was measured.
As a result of measuring aroma components, the concentration of limonene in the canned contents one month after completion of the product was 26534 ppb, the concentration of linalool was 2832 ppb, and the concentration of hexanol was 54.7 ppb.
[0026]
Moreover, the density | concentration of the other aromatic component in the canned contents one month after completion of a product was as follows.
[0027]
Terpenoids α-Pinene 210.0 ppb, Myrcene 483.6 ppb, δ-Elemene 68.2 ppb, β-Elemene 24.6 ppb, β-Carophyllylene 58.8 ppb, α-Caryophylrene 13.7 ppb Gp. Farnesene 26.2 ppb, Citronellol 100.9 ppb, β-Elemol 76.7 ppb, (Z) -Citral 21.0 ppb, (E) -Citral 70.1 ppb, Perldehydrate 168.6 ppb
Alcohols 1-Octanol 177.3ppb
Aldehydes Octanal 554.6ppb, Nonana 172.4ppb
[0028]
Further, this canned product did not produce a storage odor even after storage at 37 ° C. for 4 months.
As a comparative example, canned mandarin orange was produced by the same method as in the example except that citrus mandarin essence was not added. When the concentration of the aroma component in the canned contents one month after the completion of the product was measured, the concentration of limonene was 401.9 ppb, the concentration of linalool was 9.9 ppb, and hexanol could not be detected.
[0029]
Moreover, the density | concentration of the other aromatic component in the canned contents one month after completion of a product was as follows.
[0030]
Terpenoids α-Pinene undetectable, Myrcene 2.5 ppb, δ-Elemene 1.0 ppb, β-Elemene undetectable, β-Caryophyllene 1.8 ppb, α-Caryophyllene 0.5 ppb, Germarene D 4.7 Fne, 4.7 ppbne .2 ppb, Citronellol undetectable, β-Elemol undetectable, (Z) -Citral undetectable, (E) -Citral undetectable, Perldehyde undetectable alcohol 1-Octanol 1.1 ppb
Aldehydes Octanal Undetectable, Nonana Undetectable
In order to investigate which consumer prefers the canned foods of the above-mentioned Examples and Comparative Examples, 48 people who belonged to Toyo Food Research Institute or Toyo Foods Junior College conducted a test by the 2-point preference discrimination test method. It was. The results are shown in Table 1.
[0032]

[0033]
From the above results, it can be seen that there is a significant difference at a significance level of 1%. That is, it was found that the canned product with the essence added is more preferred than the canned product without the additive.
[0034]
【The invention's effect】
As described above, according to the present invention, the essence obtained by adjusting the concentration of the fragrance component in the cold press oil by deterpening the cold press oil derived from the citrus peel is obtained from the canned citrus fruit. By adding before squeezing, it is possible to produce an excellent canned citrus fruit that is rich in the characteristic scent of citrus fruits and has a fresh feeling and does not produce a stored odor even when stored for a long period.

Claims (3)

Aroma in the cold press oil so that the concentration of limonene in the canned contents after product completion is 8000-50000 ppb and the concentration of linalool is 100-5000 ppb by deterpening the cold press oil derived from citrus peel. A method for producing a canned citrus fruit, characterized by adding a characteristic citrus flavor to the canned contents by adding the essence obtained by adjusting the concentration of the ingredients before the canned citrus fruit is tightened. By adjusting the concentration of aromatic components in the cold press oil so that the concentration of hexanal in the canned contents after product completion is 3 to 100 ppb by deterpening the cold press oil derived from citrus peel A method for producing a canned citrus fruit, comprising adding the essence of the citrus fruit to the canned contents by adding the obtained essence before winding the canned citrus fruit. 2. The essence is derived from at least one of the fruit skin of the same kind of fruit as the canned contents and the fruit skin of a different kind of fruit from the canned contents. Or the manufacturing method of canned citrus fruit of 2 .