JP7277117B2 - Process for producing container-packed citrus peel processed product and container-packed citrus fruit peel processed product - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a container-packed citrus peel processed product and a container-packed citrus fruit peel processed product.

In general, the peels of citrus fruits such as lemons are used for the production of marmalade, the extraction of lemon peel oil, and the like. In recent years, the peel of citrus fruits such as lemons has been used as a raw material for confectionery, bread, etc. as a solid citrus peel processed product cut into a predetermined shape in order to maintain the texture, and the demand is increasing.

As a general method for producing a processed citrus peel, for example, the peel is peeled off from the pulp of the citrus fruit, then the peel is boiled, cut into dice, and then immersed in a sugar solution of a predetermined concentration. Then, after soaking and draining the sugar solution, it is filled into individual packages. When filling into individual packages, it was difficult to mechanically fill due to the lack of fluidity in processed pericarp products, and manual packaging was used.

Patent Document 1 discloses a citrus peel processed product obtained by pulverizing citrus peel and pectinase-treating it to impart fluidity. In such a configuration, mass production is possible by imparting fluidity by disintegrating the pericarp with pectinase and processing it into a paste. Patent Document 2 discloses a liquid mixture obtained by adding a thickening agent to water containing ingredients such as vegetables cut into predetermined shapes and seasonings such as sugar to adjust the viscosity to 2000 to 8000 mPa·s.

JP 2016-93111 A JP 2015-50969 A

However, the processed citrus peel of Patent Document 1 has a problem that the treatment with pectinase cannot be applied to the solid processed citrus peel cut into a predetermined shape in order to maintain the texture. In addition, the liquid mixture of Patent Document 2 has a problem that uniform filling is still insufficient when individual packages are filled using a filling machine.

An object of the present invention is to provide a method for producing a container-packed citrus peel processed product that enables uniform filling.
Another object of the present invention is to provide a container-packed citrus peel processed product filled with a mixture of a citrus peel and a solution that does not vary in the amount of peel between individual packages.

The present invention relates to a container-packed citrus peel processed product comprising a step of filling a container with a mixture of a citrus peel and a solution having an average diameter of 1 to 6 mm, wherein the viscosity of the mixture is specified within a predetermined range to make it uniform. This is based on the discovery that filling is possible.

In order to achieve the above object, in one aspect of the present invention, in a method for producing a container-packed citrus peel processed product, the method for producing a container-packed citrus peel processed product includes the step of filling a container with a mixture of a citrus peel and a solution having an average diameter of 1 to 6 mm, Provided is a method for producing a container-packed citrus peel processed product, wherein the mixed liquid has a viscosity of 9 to 120 Pa·s at 80°C.

The viscosity of the mixed liquid at 80° C. is 9 to 90 Pa·s, and the mixed liquid of the citrus peel and the solution may be transferred before the step of filling the container.
The mixed liquid may contain a thickening agent that exhibits thickening properties in an acidic region.

In one aspect of the present invention, in a container-packed citrus peel processed product in which a mixture of a citrus peel having an average diameter of 1 to 6 mm and a solution is filled in a container, the viscosity of the mixture at 80 ° C. is 9 to 120 Pa · A packaged citrus peel processed product is provided which is s.

The mixed liquid may contain a thickening agent that exhibits thickening properties in an acidic region.

ADVANTAGE OF THE INVENTION According to this invention, the mixed liquid of a citrus fruit peel and a solution can be uniformly filled in a container.

(First embodiment)
An embodiment of a method for producing a container-packed citrus peel processed product embodying the present invention will be described below. Citrus peels (processed citrus peel products) having an average diameter of 1 to 6 mm are used as the citrus peels applied to the method for producing a container-packed processed citrus peel product of the present embodiment. The types of citrus fruits are not particularly limited. Examples include Ponkan and Amanatsu. These may be used alone or in combination of two or more. The average diameter of the citrus peel is 1 to 6 mm, preferably 2 to 5 mm, and more preferably 3 to 4 mm for use as a raw material for confectionery and bread as a solid processed citrus peel product. By defining the content within such a range, excellent texture can be maintained, and it can be suitably used for various purposes. The average diameter of the citrus peel can be adjusted using a sieve. The shape of the processed product is not particularly limited, and it may be pulverized into a predetermined size or cut into squares such as dice. In addition, the citrus fruit peel can be used as it is, but in order to obtain a preferable texture or facilitate the elution of moisture, the peel may be subjected to a blanching treatment such as boiling.

As the production method of the present embodiment, first, a citrus peel of a predetermined size and a solution are mixed in a mixing vessel such as a tank to obtain a mixed liquid of the citrus peel and the solution. As the solution, any liquid that can be applied to foods and drinks can be used as appropriate, and examples thereof include water, ethanol, and the like. Moreover, the water may be water derived from the pericarp that is eluted from the pericarp by addition of saccharides such as sugar, pulverization, or the like, or added water. In addition, it is preferable that the amount of the solution to be added also considers the water eluted from the pericarp. The mixing ratio of the pericarp and the solution is appropriately set in consideration of the size of the processed citrus peel and the like within a range in which the object of the present invention can be achieved. For example, after diluting and mixing 1 part by mass of the processed pericarp with 5 parts by mass of water, leave the water for 1 minute with 20 mesh at an inclination angle of 30 °, and measure the mass after removing the liquid part. The ratio of the pericarp in the mixture is preferably 40 to 90% by mass, more preferably 50 to 80% by mass, still more preferably 60 to 70% by mass.

The lower limit of the viscosity of the mixture at 80° C. is 9 Pa·s or more, preferably 9.1 Pa·s or more, and more preferably 9.2 Pa·s or more. When the viscosity of the mixed liquid is 9 Pa s or more, when the mixed liquid of the citrus peel and the solution is filled in a container at a high temperature (for example, 65 to 95 ° C.), solid-liquid separation does not occur, and the mixture can be easily and uniformly can be filled. In addition, even when the mixed liquid of the citrus peel and the solution is transferred in a high temperature state through a pipe or the like, it can be transferred while maintaining a uniform state.

The upper limit of the viscosity of the mixture at 80° C. is 120 Pa·s or less, preferably 90 Pa·s or less, more preferably 60 Pa·s or less. When the mixed liquid has a viscosity of 120 Pa·s or less, solid-liquid separation does not occur when the mixed liquid of the citrus peel and the solution is filled in a container at a high temperature, and the container can be filled uniformly and easily. In addition, even when the mixed liquid of the citrus peel and the solution is transferred in a high temperature state through a pipe or the like, it can be transferred while maintaining a uniform state. In addition, it is possible to reduce the liquid feeding load when filling or transferring the mixed liquid of the citrus peel and the solution.

The viscosity of the mixed liquid can be adjusted by adding various additives such as a thickener. The viscosity of the mixed liquid in the present embodiment indicates the viscosity of the mixed liquid containing the citrus peel, and the viscosity is measured using a Brookfield viscometer under the measurement conditions of 80 ° C. and 1 minute later. can be done. Specific examples of the B-type viscometer include TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.).

Known thickeners can be appropriately employed, and specific examples include xanthan gum, karaya gum, welan gum, guar gum, pectin, tamarind gum, carrageenan, chitosan, gum arabic, locust bean gum, cellulose, Cellulose derivatives such as carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, and the like are included. These may be used alone or in combination of two or more. The blending amount of the thickening agent can be appropriately adjusted according to the type to be used from the viewpoint of the viscosity of the solution.

Among these, thickeners exhibiting thickening properties in an acidic region are preferred from the viewpoint of being used in combination with citrus peel. The term "thickening in the acidic range" refers to a thickener having a rate of decrease in viscosity of less than 10% relative to neutrality (pH 7) in any range of acidic conditions (pH 5 or less). Specific examples of thickeners exhibiting thickening properties in the acidic range include xanthan gum, guar gum, karaya gum, tamarind gum, welan gum, hydroxypropylmethylcellulose and the like. In addition, in order to suppress the growth of microorganisms, when heating the citrus peel processed product (65 to 95 ° C) and filling it in a container, which also serves as a sterilization of the mixture, heat resistance maintained) are more preferred. Specific examples include xanthan gum, welan gum, tamarind gum and the like. Among these, xanthan gum is more preferable from the viewpoint of maintaining the texture of the citrus peel after production of the container-packed citrus peel processed product.

The order of adding raw materials into the mixing vessel is not particularly limited, and citrus peel of a predetermined shape, a thickening agent, and other additives as necessary are added to a solution such as water, and a kneader, agitator such as a screw, etc. A mixture of the citrus peel and the solution can be prepared by uniformly mixing them by, for example, rotating the container.

After the mixed liquid of the citrus peel and the solution is prepared in the mixing container, the step of filling the mixture into the packaging container is performed to obtain the packaged citrus peel processed product. The process of filling the packaging container may be performed directly from the mixing container, or may be preceded by a transfer step. Moreover, from the viewpoint of obtaining a sterilized container-packed citrus peel processed product, it is preferable to heat the mixed liquid after mixing the raw materials and fill the container in a high temperature state. The temperature for heating the mixture is preferably 65 to 95°C, more preferably 70 to 90°C, and more preferably 75 to 85°C.

The filling process can be performed using a commercially available filling machine. Types of the filling machine include, for example, a tube pump type filling machine, a rotary type filling machine, a piston type filling machine and the like. The packaging container is not particularly limited, and may be a pouch container such as a pillow pouch that can be sealed with a pressure seal, a synthetic resin container such as a PET bottle, a glass container such as a bottle, a metal container such as a can, a paper pack using laminated paper, etc. and the like.

When the transfer process is performed before the filling process, the transfer may be performed by means of liquid passage such as a pipe or hose that directly connects the mixing tank to the filling machine, or the mixing tank may be temporarily transferred to the transfer tank and then transferred. good. When the liquid passage means is used, its power is not particularly limited, and for example, gravity, pump, pressurization, decompression, etc. may be used. The container-packed citrus peel processed product obtained above may be further sterilized by heating or pressurization.

According to the method for producing a container-packed citrus peel processed product of the present embodiment, the following effects can be obtained.
(1) In the present embodiment, in a method for producing a container-packed citrus peel processed product including a step of filling a container with a mixture of a citrus peel and a solution having an average diameter of 1 to 6 mm, the viscosity of the mixture at 80 ° C. It was specified in the range of 9 to 120 Pa·s. Therefore, citrus peels of a predetermined size can be uniformly dispersed in the mixed liquid, so that a uniform state can be maintained during mixing, transferring, or filling. Ultimately, it is possible to mass-produce containerized citrus peel processed products filled with a mixed solution of citrus peel and solution with no variation in the amount of peel between individual packages.

(Second embodiment)
A second embodiment of the container-packed citrus peel processed product of the present invention will be described below. Note that, except for the following description, the second embodiment applies the same configuration as the method for producing a container-packed citrus peel processed product of the first embodiment.

In the container-packed citrus peel processed product of the present embodiment, a container is filled with a mixture of a citrus peel having an average diameter of 1 to 6 mm and a solution. The viscosity of the mixture filled in the container at 80° C. is 9 to 120 Pa·s. The viscosity of the mixed liquid can be adjusted by adding various additives such as the thickening agent exemplified in the first embodiment. Among the specific examples of the thickener, a thickener having heat resistance (the thickening effect is maintained at a high temperature to the same extent as at room temperature) is preferable. Specific examples include xanthan gum, welan gum, tamarind gum and the like. By using such a thickener, it is possible to obtain a mixed liquid in which the citrus peel and the solution are well dispersed during storage at room temperature or use. Moreover, among these, xanthan gum is more preferable from the viewpoint of maintaining the texture of the citrus peel.

According to the container-packed citrus peel processed product of the present embodiment, the following effects can be obtained in addition to the effects of the first embodiment.
(2) In the present embodiment, in a container-packed citrus peel processed product in which a mixture of a citrus peel and a solution having an average diameter of 1 to 6 mm is filled in a container, the viscosity of the mixture at 80 ° C. is 9 to 120 Pa s. specified in the range of Therefore, a container-packed citrus peel processed product filled with a mixed solution of citrus peel and a solution with no variation in the amount of peel between individual packages can be obtained.

(3) In the container-packed citrus peel processed product of the present embodiment, when xanthan gum is used as a thickening agent, citrus peel maintaining excellent texture can be obtained.
Note that the above embodiment may be modified as follows.

- The use of the citrus peel of the above embodiment is not particularly limited, but it can be used as a raw material for food such as confectionery, bread, and fresh confectionery as a processed citrus peel. In addition, it can be used in the fields of beverages containing citrus peel, alcoholic beverages, non-alcoholic beverages, other food and beverages, pharmaceuticals, cosmetics, and the like. In addition, the citrus peel with an average diameter of 1 to 6 mm in the above embodiment does not preclude pulverization at the time of use such as cooking.

In addition, the use of food and drink is not particularly limited, and it can be applied as so-called general food, health food, functional food, dietary supplement, supplement, food for specified health use, food with function claims, and the like.

・The solution mixed with the citrus peel of the above embodiment contains acidulants, sweeteners, dietary fibers, sugars such as polysaccharides other than those described above, flavors, pigments, stabilizers, as long as the effects of the present invention are not impaired. Additives such as vitamins, amino acids, various minerals, antioxidants such as ascorbic acid, oily ingredients such as vegetable oils and animal oils, and functional ingredients such as polyphenols may be added as appropriate.

Specific examples of acidulants include citric acid, sodium citrate, malic acid, tartaric acid, phytic acid, phosphoric acid, succinic acid, acetic acid, gluconic acid, lactic acid, and adipic acid. Specific examples of sweeteners include stevia, aspartame, sucralose, acesulfame K, sugar alcohols and the like. Specific examples of sugar alcohols include sorbitol, maltitol, erythritol, and xylitol. Specific examples of carbohydrates include glucose, sucrose, fructose, and lactose. Each of these components may be used alone or in combination of two or more.

Test examples are given below to describe the embodiment more specifically, but the present invention is not limited to these.
<Test Example 1: Production of container-packed citrus peel processed product>
First, the lemon peel was blanched with hot water at 95°C. The lemon peel was cut into 3.2 mm square diced pieces in a mixing container, and sucrose and water as a solution were added in the amounts shown in Table 1 and stirred. Next, xanthan gum as a thickening agent was dispersed with anhydrous citric acid, and the blending amount shown in Table 1 was added so that the final concentration of each example shown in Table 3 was obtained, to obtain a mixed solution. After that, the mixture was heated to 80° C. while stirring with a kneader and sterilized. After sterilization, a pillow pouch packaging machine equipped with a rotary type filling machine is used to fill individual packages while maintaining such temperature without cooling, and after sealing and cooling, the processed citrus peel processed product is packed in a container. got The percentage of pericarp in the container-packed pericarp processed product was 65% by mass, and the Brix of the solution was 50.0.

Next, the viscosity at 80° C. was measured for the mixture of the citrus peel and the solution. A TVB-10M manufactured by Toki Sangyo Co., Ltd. was used as a viscometer. The conditions shown in Table 2 were adopted for the spindle and the number of revolutions used in the measurement. In addition, the manufacturer evaluated the filling aptitude when filling individual packages with the mixture of the citrus peel and the solution. Table 3 shows the results.

表３に示されるように、比較例１に示されるように混合液の粘度が８．８８Ｐａ・ｓの場合の固液の分離が生ずるため均一な充填が困難であった。所定の大きさの柑橘果皮を含む混合液を製造機を用いて均一に個包装する場合、混合液の粘度を所定値以上に規定する必要があることが確認された。

As shown in Table 3, solid-liquid separation occurs when the mixed liquid has a viscosity of 8.88 Pa·s as shown in Comparative Example 1, making uniform filling difficult. It was confirmed that when a liquid mixture containing citrus peels of a predetermined size is uniformly individually packaged using a manufacturing machine, it is necessary to regulate the viscosity of the liquid mixture to a predetermined value or more.

<Reference test: texture of citrus peel>
Using welan gum as a thickener, the container-packed citrus peel processed product of Example 4 was produced in the same manner as in Test Example 1 so as to have the same viscosity as in Example 1.

With respect to the container-packed processed citrus peel products of Examples 1 and 4, the texture of the processed lemon peel products was evaluated by four professional taste evaluators. Table 4 shows the results.

表４に示されるように、増粘剤としてキサンタンガムを使用した方が果皮の食感が残っており、食感に優れる容器詰め柑橘果皮加工品が得られることが確認された。

As shown in Table 4, it was confirmed that the use of xanthan gum as a thickener left the texture of the pericarp intact, and that a packaged citrus peel processed product with excellent texture was obtained.

Next, technical ideas that can be grasped from the above embodiment and another example will be added below.
(a) A container-packed citrus peel processed product in which the thickener that exhibits thickening properties in an acidic region is xanthan gum. Therefore, according to the invention described in (a), excellent texture can be obtained.

Claims (5)

A method for producing a container-packed citrus peel processed product, which comprises filling a container with a mixture of diced citrus peel and a solution having an average diameter of 1 to 6 mm,
The viscosity of the mixed liquid at 80 ° C. is 9 to 120 Pa s,
A method for producing a container-packed citrus peel processed product , wherein the ratio of the citrus peel in the mixed liquid is 40 to 90% by mass . The viscosity of the mixed liquid at 80 ° C. is 9 to 90 Pa s,
2. The method for producing a container-packed citrus peel processed product according to claim 1, wherein the mixture of the citrus peel and the solution is transferred before the step of filling the container. The method for producing a container-packed processed citrus peel product according to claim 1 or 2, wherein the mixed liquid contains a thickening agent that exhibits thickening properties in an acidic region. In a container-packed citrus peel processed product in which a mixture of diced citrus peel with an average diameter of 1 to 6 mm and a solution is filled in a container,
The viscosity of the mixed liquid at 80 ° C. is 9 to 120 Pa s,
A container-packed citrus peel processed product , wherein the ratio of the citrus peel in the mixed liquid is 40 to 90% by mass . The container-packed processed citrus peel product according to claim 4 , wherein the mixed liquid contains a thickening agent that exhibits thickening properties in an acidic region.