JP6150759B2 - Process for producing processed food of bellows fruit - Google Patents

Description

The present invention relates to a method for producing a processed food of bellows fruit used as a health food or a health functional food.

  Fresh citrus fruits have been highly evaluated and used as health foods for preventing and improving lifestyle-related diseases worldwide. Citrus fruits have been peeled and eaten as they are, as juices, and as health food materials. And the improvement invention is also proposed (for example, patent documents 1).

JP 2005-304345 A JP 2001-346537

  As described in the patent document 1, Patent Document 1 describes that “a citrus juice squeezing mechanism separates the juice from the juice and pomace, and then separates the mud portion discharged together with the juice from the pure juice by filtration means. "A method for squeezing citrus fruits characterized by that." Patent Document 2 is “functional food containing fruit husk and trehalose as essential components” as described in the claims.

However, although many active ingredients are contained in the outer skin of citrus fruits, there is a possibility that the squeezed residue is separated in Patent Document 1 and the active ingredients are not used. Citrus outer skin is processed into marmalade and the like, but when eating fresh citrus fruits, it is generally discarded.
Patent Document 2 uses a fruit hull but contains trehalose as an essential component. When used for health foods, health functional foods, etc., trehalose may not be necessary, and there is a problem that it cannot be applied to foods that do not require trehalose. In addition, fruit husks are used, but it is difficult to procure only that.
On the other hand, when eating citrus fruits as they are peeled off, there are those that have a strong acidity and are difficult to eat even if they contain a lot of active ingredients useful for health.

The present invention solves the above-mentioned problems, makes use of all the active ingredients of fruits including all the outer skin of bellows and carrots related to citrus fruits, and makes it easy to eat by suppressing the strength of acidity. The purpose is to provide a method for producing processed foods of bellows fruit that is processed using only fruits containing outer pericarp and ginseng and without any additives, making it easy to use as health foods, health functional foods, etc. And

In order to achieve the above object, the gist of the invention described in claim 1 is that only the additive-free bellows fruit containing no antioxidant, preservative, etc. is contained in the whole container including the bellows outer skin and the carrot. on, filled, followed by, the bellows fruit Place the filled container in Muro, then the bellows fruit warmed for a period of 90 days in a manner 70 days or more in a temperature range of 55 ° C. to 85 ° C. Is processed into a mass, and the whole of the skin including the outer skin is soft and blackened. The process for producing a processed food of bellows fruit according to the invention of claim 2 is the container according to claim 1, wherein only the bellows fruit is put in the container, filled and covered, and then the container filled with the bellows fruit is filled. And then warming in the temperature range of 55 ° C to 85 ° C for a period of 70 days or more and 90 days or less, and opening and closing the lid while watching the dryness of the bellows fruit, The bellows fruit is ripened. According to a third aspect of the present invention, there is provided a process for producing a processed food of bellows fruit according to the first or second aspect, wherein the bellows fruit is blackened, dried, and then powdered. According to a fourth aspect of the present invention, there is provided a process for producing a processed food of bellows fruit according to the first or second aspect, wherein the bellows fruit is blackened and then ground into a paste.

The method for producing processed foods of bellows fruit according to the present invention is made with 100% fruit containing no bellows outer skin and ginseng, so it can be easily blended as a nutritional supplement to various foods. It is easy to eat as it is, and it is very effective as a health food, health functional food, etc. Play.

It is the block diagram which showed the manufacturing process with one form of the manufacturing method of the processed food which consists only of the bellows fruit which concerns on this invention. It is a schematic explanatory drawing showing the change in the container in the warming aging step of FIG. (C) is an explanatory view at the time when about 70 days or more have passed since warming and aging.

Hereinafter, the manufacturing method of the processed food of the bellows fruit which concerns on this invention is explained in full detail.
(1) Process for producing processed food of bellows fruit The production of the processed food of bellows fruit according to the present invention is made, for example, according to the steps shown in FIGS. First, the bellows fruit 3 is washed with water and washed (pretreatment step 1). Citrus fruits related to the bellows fruit 3 are "Tangerine evergreen trees, especially fruit trees and fruits." , Citrus fruits such as persimmons, bellows and daidai, miscellaneous citrus fruits such as Natsumikan, tangoles such as Iyokan, and citrus fruits such as Wenzhou oranges.

Ingestion of citrus fruits and vegetables, prevention of lifestyle-related diseases is becoming common sense, and the health effectiveness and ingredients of citrus fruits, which can be said to be a global health food, are summarized in Table 1. It becomes like this.
Bellows are the same perfumed fruit as coconut but have a particularly high content of nariltin, which is a kind of flavonoid component that has an allergy-suppressing effect such as pollinosis. However, it has a strong acidity compared to eggplant and cannot be eaten deliciously raw. It is also difficult to eat the fruit containing the pericarp and seeds as they are.
The warm aging method of the present invention, which can soften the sourness of the fruit, make it mellow, have a good mouthfeel, and eat deliciously, will be described in the case of using this bellows.

In this embodiment, citrus bellows fruit 3 is used. First, dirt attached to the bellows fruit 3 (hereinafter also simply referred to as “fruit”) is removed by washing with water.

Subsequently, the fruit 3 after washing with water is received with a straw or the like and left as it is to drain water. By draining, water remaining in the bellows fruit 3 is removed by washing with water (pretreatment step 2).
Next, for example, only the bellows fruit 3 that has been drained is put into a 10-liter glass container 1, and only the bellows fruit 3 is filled into the container 1 (filling step). As shown in FIG. 2 (a), the bellows fruit 3 is charged and filled in the container 1 from the seventh minute to the eighth minute and the lid 2 is closed.

  Then, the said container 1 filled with the bellows fruit 3 is installed in a muro (chamber) (ripening preparation process). Muro is a structure that can be warmed by placing a plurality of filling containers 1 for bellows fruit 3 while blocking the outside air. After many filling containers 1 of bellows fruits 3 are arranged in the muro, the muro is made a dark room. A heater is used as a heating means for heating the inside of the muro.

Thereafter, the bellows fruit 3 is matured by warming the environmental conditions in the muro where the filling container 1 of the bellows fruit 3 is placed within a temperature range of 55 ° C. to 85 ° C. for 70 days or more (heating aging step).
Here, to set the environmental conditions in the muro within the temperature range of 55 ° C. to 85 ° C., when it becomes less than 55 ° C., only the bellows fruit 3 is used, and it does not contain antioxidants, preservatives, etc. It is because it is easy to proceed because of no addition. On the other hand, if the temperature exceeds 85 ° C. (more preferably 80 ° C., more preferably 75 ° C.), the amount of the active ingredient contained in the bellows fruit processed food 6 decreases. Furthermore, when the temperature is high, there is a risk of carbonization and deterioration in terms of quality in addition to an increase in running cost due to high energy burden. The more preferable ripening temperature in the muro for producing the processed food 6 of the bellows fruit is 55 ° C to 80 ° C (more preferably 55 to 75 ° C).
Moreover, the filling container 1 of the bellows fruit 3 is placed in a mulberry, and the bellows fruit 3 is ripened by heating within the above temperature range for 70 days or more, and the ripening days are in the range of 70 days or more and 90 days or less. If it is less than 70 days, the blackening of the bellows fruit 3 becomes insufficient, and the bite remains when eaten. On the other hand, if it exceeds 90 days, the energy loss required for aging increases and the productivity also decreases. A more preferable range of aging days is a aging temperature of 55 ° C. to 80 ° C. (more preferably 55 to 75 ° C.) and a range of 70 days to 90 days.

Here, the container 1 in which the bellows fruit 3 is bottled is placed in the mulo and the bellows fruit 3 is heated and matured. In the mulo, the bellows fruit 3 undergoes the following property changes, and the processed food 6 of the bellows fruit 6 become.
The following changes occur in the container 1 under warm aging. The filling container 1 for the bellows fruit 3 is placed in a mulberry, set to a temperature of 55 ° C. or higher, and ripening is started. The juice 4 flows out from the bellows fruit 3 after a few days have passed, and the juice 4 begins to accumulate in the container 1. At this time, the color of the juice 4 is orange or light brown. The juice 4 that accumulates in the container 1 begins to increase gradually, and then reaches the highest level after about one month. At this stage, the color of Juice 4 increases from light brown to brown to dark brown. Further, at this stage, the appearance of the original bellows fruit 3 is changed to a dark brown intermediate 5. As shown in FIG. 2 (b), a volume of juice 4 approximately equal to the volume of the intermediate 5 initially filled in the container 1 (equivalent to the original bellows fruit 3) is accumulated. The soup 4 immerses the intermediate 5, and the liquid level 41 of the soup is above the intermediate 5 filled in the container 1.
However, the progress after that changes completely. The juice 4 spouted from the bellows fruit 3 is now absorbed into the intermediate 5 over time. In this embodiment, the lid 2 is slightly opened on the 25th day from the start of aging. This is to evaporate the water in the juice 4. Thereafter, the lid 2 is repeatedly opened and closed while checking the dryness. In addition, even if the lid 2 is tightened to the container 1 for several days after the start of aging, the lid 2 is loosened over time, and the lid 2 is tightened again.
When heated and aged within the range of 70 days or more and 90 days or less, the juice 4 that has soaked the intermediate 5 in FIG. 2 (b) is reduced as shown in FIG. The liquid level 42 remains. The juice 4 discharged to the intermediate 5 is sucked, and the water in the intermediate 5 is reduced.
In this way, the juice 4 containing a large amount of nutrients is absorbed by the intermediate 5, and the last half process of eliminating the water in the intermediate 5 proceeds and ends. The processed food 6 of the bellows fruit which changed from the intermediate 5 and blackened the bellows fruit 3 is completed.

Moreover, it is as follows when the change is observed in detail paying attention to the bellows fruit 3 in warming ageing. The filling container 1 of the bellows fruit 3 is placed in a mulberry and ripening is started. After about one week, the bellows fruit 3 changes from an original yellowish green color to a light brown color to a light brown color. Then, the bellows fruit 3 undergoes a color change toward the intermediate product 5 (equivalent to the original bellows fruit 3) having a brown appearance in about 20 days from the second week. It becomes dark brown in about 30 days from the beginning of aging. Thereafter, the intermediate 5 is changed to black and becomes a processed food 6 of bellows fruit blackened by aging within a range of 70 days or more and 90 days or less.

Thus, by setting the temperature inside the muro within the temperature range of 55 ° C. to 85 ° C. and aging the bellows fruit 3 by heating for 70 days or more, the bellows fruit 3 is blackened from the original color and desired in a lump shape The processed food 6 of bellows fruit that is easy to eat is obtained. Although the shape when filled in FIG. 2 (a) is maintained as it is, the whole including the outer skin becomes soft. And even if the bellows have a strong sourness when eaten raw, the sourness remains slightly and the taste is gentle and easy to eat when put in the mouth.

After the dried processed food 6 of bellows fruit is dried, the seeds can be powdered together with the processed food 6 of powdered bellows fruit. The seeds of the processed fruit 6 of the bellows fruit as well as the outer skin and the carrot (small bag) are softer and blacker than the seeds of the original bellow fruit 3. After the processed bellows fruit processed food 6 is put into a known dryer, the bellows fruit processed food 6 is produced by using a known crusher (mill). The pulverizer uses four types of force: compression, shear, impact, and friction, but the type is not limited. The degree of pulverization, such as coarse pulverization, medium pulverization, fine pulverization, and ultrafine pulverization, is appropriately selected depending on the use of the processed food 6 of bellows fruit.

Also, the processed food 6 of bellows fruit in the form of a lump can be crushed as it is with the pericarp, fungus and seeds to produce the processed food 6 of bellows fruit in a paste form. By grinding the processed food 6 of the bellows fruit together with the seeds into a paste, it is economical with little material loss, and the work of removing the seeds from the processed food 6 of the massive bellows fruit is eliminated, leading to improved workability. . Of course, on the other hand, it is also possible to paste the seeds from the processed food 6 of bellows fruit and then to make a paste. Although seeds are softened enough to eat, flesh part compared to (ovary and associated parts thereof development, maturation relatively soft portion that is), because it is somewhat heterogeneous, pasty bellows by removing seeds Production of processed food 6 with higher quality of fruit can be made.

(2) Bellows fruit processed food
The processed food 6 of bellows fruit is, for example, a solid material (including powder and paste) obtained by the above-described manufacturing method, and the container 1 filled with only the fruit 3 containing the outer skin of the bellows , the fungus, and the seed is contained in the mulo. The bellows fruit 3 is aged and blackened by heating. Bellows fruit processed food 6, unsalted, with no additives, epicarp the container 1, Shirosei obtained by aging bellows fruit 3 whole put containing seeds. The container 1 filled with only the bellows fruit 3 is placed at 55 ° C. to 85 ° C. (more preferably 55 ° C. to 80 ° C., more preferably 55 to 75 ° C.) in a mullet, and a period of 70 days to 90 days It is the processed food 6 of the bellows fruit ripened over time.

(3) Example Next, the specific Example of the manufacturing method of the processed food of the bellows fruit of this invention is described. Of course, the present invention is not limited thereto.
(3-1) Example 1
Only the bellows fruit 3 containing outer skin, carrot, and seeds is filled in the container 1, and then the container 1 filled with the bellows fruit 3 is placed in a mullet, and then heated to 55 ° C. for 70 days. By maturing, a processed food 6 of bellows fruit obtained by blackening the bellows fruit 3 was obtained.
A part of the ripening was continued with warming, and the aging was carried out by heating to 55 ° C. for 90 days to obtain a processed food 6 of bellows fruit in which the bellows fruit 3 was blackened. In both cases, the container 1 filled only with the bellows fruit 3 was warmed in a mud, and the bellows fruit 3 was aged and blackened to produce a processed food 6 of bellows fruit. The processed food 6 of bellows fruit for 70 days and the processed food 6 of bellows fruit for 90 days had almost the same appearance, and the taste did not change even when both were eaten.

(3-2) Example 2
Only the bellows fruit 3 containing outer skin, carrot, and seeds is filled into the container 1, and then the container 1 filled with the bellows fruit 3 is placed in a mulo, and then heated to 85 ° C. for 70 days. By maturing, a processed food 6 of bellows fruit obtained by blackening the bellows fruit 3 was obtained. Some of the bellows fruit 3, to continue the heating aging, and aged to warm to 90 days 85 ° C., to obtain a processed food 6 bellows fruit the bellows fruit 3 was blackened. The processed food 6 of bellows fruit for 70 days and the processed food 6 of bellows fruit for 90 days had almost the same appearance, and the taste did not change even when both were eaten.

(3-3) Example 3
The massive bellows fruit processed food 6 obtained in Example 1 was dried with hot air to remove moisture, and then the seeds were pulverized with a household mill to obtain powdered bellows fruit processed food.
(3-4) Example 4
The massive bellows fruit processed food 6 obtained in Example 1 was ground with a kneader mixer together with the seeds to obtain a pasty bellows fruit processed food. The amount of β cryptoxanthin and nariltin in the processed food 6 of bellows fruit thus obtained was examined by high performance liquid chromatography, and was found to be 58 μg / 100 g and 0.14 g / 100 g (from Japan Food Analysis Center, Japan). Analytical test results).

  Using sweet summer instead of bellows, processed foods of citrus fruits were obtained in the same manner as in Examples 1-4.

(4) Evaluation test Next, the processed processed food of bellows fruit which is the product of the present invention, the processed processed food of pasty bellows fruit obtained in Example 4 and the processed food of pasty sweet summer, and a certain period of time (3 months and 6 months) Evaluation test by eating continuously. The results are shown in Table 2.

  In Table 2, there are five tasting evaluators A to E, and sex and age (age) are as described in the table. The amount of each tasting was 1 tablespoon full (about 30g). The tasting period is 3 months for evaluators B and C, and 6 months for others. The processed fruit processed foods were processed by the evaluators A and E, and the processed foods were processed by the other evaluators.

Even if it is sweet summer with strong acidity or bellows fruit with further strong acidity, when it was made into the said fruit processed food, the sourness was eased from any evaluator, and evaluation that it was mellow and very easy to eat was obtained. By making it into a paste, each evaluator obtained an evaluation that only the necessary amount could be eaten easily and easily. Moreover, the impression that it was able to eat deliciously without the change of the taste of this bellows fruit processed product 6 over three months and six months was obtained.
None of the evaluators caught a cold during the 3 or 6 month period. And the impression of each evaluator who finished the tasting period was put together in the rightmost column of Table 2. Good results were obtained from any evaluator, such as not catching a cold, good bowel movements, and symptom of hay fever was weakened.

(5) Effect According to the manufacturing method of the processed food of bellows fruit configured in this way, as in the case of raw, the active ingredient in the processed food 6 of bellows fruit still contains a large amount, and the intestinal action of the bellows fruit has It exhibits excellent effects in terms of fatigue recovery, allergy suppression effects, etc. In particular, when bellows fruit is used, it contains a large amount of nariltin and is extremely effective for antiallergic action, antioxidant action, anti-inflammatory action and the like. Furthermore, the outer skin of bellows fruit contains 6 to 10 times as much nariltin as fruit juice, and since the present invention uses the entire outer skin, it is only for effective use where all the fruits are used. No significant effect on efficacy, such as anti-allergic effects.

The processed food of the present bellows fruit, are acid ppasa is greatly reduced will be mellow, has become remarkably easy to eat than eat raw. Even if it is a sour and shattered bellows fruit 3 etc. if it is eaten raw, the processed food 6 made from it will have a mild taste and can be eaten easily and easily in daily life.
The outer rind of the bellows, because it utilizes inclusive fruit whole seeds, it is possible to effectively utilize all of the bellows fruit there is no waste. Since it is used as a whole, it does not require sorting and contributes to improved workability and productivity.

Further, processed food 6 of the bellows fruit, since made from additive-free only bellows fruit 3, not only is useful as a health food by itself, can be effectively used in the nutrient feed stock into various products. Conventionally, a useful object has been made by adding an additive to citrus fruits , but it is difficult to remove the additive just because the additive is unnecessary. Processed foods 6 of the present bellows fruit of only was aged bellows fruit 100% component, since the mixed material is not at all, without paying attention to the additives, etc., processed foods of bellows fruit in a variety of processed foods and cooking 6 Can be replenished with nutritional supplements, which is extremely beneficial.

Moreover, unlike raw bellows fruit 3, it can be stored for a long time. As described above, evaluation tests have been conducted for half a year. However, the processed food 6 of this bellows fruit does not rot even without antioxidants, preservatives, etc. The evaluation test was continued. During that half year, each evaluator was able to eat the processed food 6 without any change in taste. It is thought that it is not only the processed food 6 of the bellows fruit which was simply aged and blackened, but also a processed food that has been aged and fermented.

Furthermore, when the processed food of this bellows fruit is eaten, a refreshing fragrance peculiar to bellows remains. Because it does not contain any other additives, it is highly safe, and it is possible to add the processed food 6 of bellows fruit according to the present invention to various processed foods and dishes as a seasoning, as a hidden taste, or as a nutritional supplement. . In addition, as a natural food material consisting only of fruit components, it can be expected to expand the application range not only in the food field but also in various technical fields.

The present invention is not limited to those shown in the above-described embodiment, and various modifications can be made within the scope of the present invention depending on the purpose and application. The shape, size, number, etc. of the container 1, bellows fruit 3, mulo etc. can be appropriately selected according to the application.

1 container 2 lid 3 bellows fruit (bellows fruit)
4 juice 5 intermediate 6 bellows fruit processed foods (bellows fruit processed products)

Claims (4)

Antioxidants, charged only bellows fruit without additives that do not contain a preservative or the like, the rind of the bellows, the whole container including the payment to the government, filled, followed by Muro a container filled with the bellows fruits placed within, then, 55 ° C. to 85 ° C. and aged the bellows fruit warmed for a period of 90 days at 70 days or more and in a temperature range of, whole and epicarp including in bulk is a soft black A process for producing a processed food of bellows fruit, characterized in that Only the bellows fruit is put in a container, filled and covered, and then the container filled with the bellows fruit is placed in a mulo, and then placed in a temperature range of 55 ° C to 85 ° C for 70 days. The process for producing a processed food of bellows fruit according to claim 1, wherein the bellows fruit is matured by heating the lid within a period of 90 days or more and opening and closing the lid while watching the dryness of the bellows fruit. The method for producing a processed food of bellows fruit according to claim 1 or 2, wherein the bellows fruit is blackened, dried, and then powdered. The method for producing a processed food of bellows fruit according to claim 1 or 2, wherein the bellows fruit is blackened and then ground into a paste.

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