JPS58187157A - Processing of whole citrus fruit - Google Patents

Abstract

PURPOSE:To prepare a food having high nutritive value, flavor and body, by adjusting the pH of finely crushed citrus fruit pulp, adding crushed rind thereto, and heating and pasting the mixture, thereby making the whole fruit edible. CONSTITUTION:A citrus fruit is put into hot water as a whole or after proper incision of the rind, and treated for about 5-15min to soften the rind. When the fruit is treated with the hot water as a whole, the rind is removed, cut to fine pieces, and crushed to 5-15 mesh by conventional crusher or if desired further crushed to 10-32 mesh. The pulp containing juice sacs is crushed, the pits are removed therefrom, an organic acid such as citric acid is added to the crushed pulp to adjust the pH to 3.6-2.8, preferably 3.2-2.8, and the crushed or finely cut rind is added to the treated pulp. The mixture is heated and liquefied for 1-12min, preferably 2-10min preventing the dissipation of the flavor components.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention involves separating citrus fruit grains into pericarp and pulp, crushing and pulverizing them, and processing the pulverized pulp at pH 3.2.
Concerning a method for making the whole citrus fruit edible by adjusting the pulp to 28 to 28, mixing the crushed fruit peel with it and heating it to make a paste. Conventionally, the method of processing citrus fruit to make it edible is to make juice mainly from the pulp. The pericarp is used for seasoning, fruit pulp, and berries, and the peel is only used to separate the pectin and make malade with the juice, or to make malade.

The present invention provides that the peel of citrus fruit contains a large amount of vitamins C and P, and also contains a special pleasant aroma, which is retained by a large amount of pectin contained in the peel (white skin) and gourd. Recently, we have focused on nutritional fiber (DL).
@tary fllsr・) has been noted to be very healthy and superimposed, and from this fact, the fibers of the fruit grains are soft and smooth, and the entire citrus fruit, that is, the peel, pulp, gourd, canopy, and fruit juice. The method of the present invention will be described below by combining the component characteristics of each of the ingredients to produce a food containing a large amount of dietary fiber. Next, the method of the present invention will be described. Slice the pericarp into pieces as appropriate and place them in boiling water and process for 5 to 15 minutes until the pericarp becomes soft. ζ011 fragmentation nine fruit skin 1s-1! Crush into a mesh and further KI if necessary.
Grind into G~32 meshes, while the peeled Shiegang (including gourd) is crushed and an edible organic acid, such as citric acid, is added to one cup@~28 p! (Adjust to 3, 2~=8, add the above-mentioned crushed pericarp, and add 1~
12 minutes, 12 minutes, 2 to 10 minutes, heat and mature the whole citrus fruit grain to make a paste. @ is not necessary, but general mandarin oranges, yuzu, kabosu, lemon, orange,
It is desirable to use citrus fruits that are highly palatable to the highly fragrant fruit juice such as Sudachi. ``Raw material fruit! Grain 01 Cut the peel into small pieces as appropriate.'' Once the peel components have been washed away into the barrier where they become stiff due to heat treatment. It is best to shred it into pieces of about 111cm in size for handling using a trench 900 crusher, and depending on the size of the pericarp, it is 2 to 10 liters.
For tangerines, 7 to 81,111 ri is usually appropriate. In the case of kernels, if they remain as fruit grains, there is almost no loss of pericarp components, but depending on the size and type of fruit grains, the time it takes to heat the entire fruit becomes longer, resulting in loss of heat and deterioration of vermilion components (Tr Salmon F (tatami) problems arise. Then, the shredded pericarp is heated for 5 to 15 minutes, and the thickness of the pericarp varies depending on the seed of the fruit, and as mentioned above, the time of heating varies depending on whether the peel is intact or only the pericarp. Although there may be a difference, the heating time should be as short as possible, so that the peel becomes soft, the flavor is dispersed, and the altered peel components are not washed away, and about 5 minutes is appropriate. It is also desirable to leave the peel in pieces so that it becomes soft within this amount of time.

Once the heat treatment has been completed, the fruit grains can be peeled off and broken into small pieces in the next crushing process to the extent that they are convenient to handle, as in the case of the skin that has been peeled off and heat treated as described above. There is no difference in any case. After the heat treatment, the thin pieces of the peel are crushed by a regular crushing insect such as a silent cutter, a chikatuber, and a rukisa.
1.168■) If further pulverization is necessary, 14 to 32 meshes (particles 1.168 to 0.495
◎ In this case, in order to make it easier to liquefy the crushed material by heating it for a certain period of time in the next acid treatment, it is better to crush it into fine particles.

Also, depending on the type of fruit, it is a little difficult to liquefy and the degree of crushing varies, but since the fruit is liquefied by heating, it is better to have larger particles in order to prevent the flavor from escaping.

That is, the size of the crushed particles and the type of fruit are related to the liquefaction time, and the size of the particles is related to the escape of flavor during liquefaction, so the crushed particle size is determined by taking these factors into consideration.

On the other hand, for fruit pulp processing, similar to the pulp Fi fruit peel, crush using a crusher, remove any stumps, use the acid of the fruit juice in the crushed product, and add edible organic acid, usually citric acid. Il! to pH 3,6 to 2-8, especially -12 to 28! Arranged,
Add and mix the above-mentioned peel or crushed material to this and
Heat and liquefy for 12 minutes, preferably 2 to 10 minutes. As mentioned above, heating and liquefying should be done in as short a time as possible to reduce flavor escape. In addition, protopectin, which is abundant in the white skin of the pericarp, is axillized, and this is used to retain the nutritional components of the pericarp. Ashi, dietary fiber (dieta)
ry fibr.) can be useful for health. In other words, unexploded gAI/i is completely different from marmalade, which is made by mixing peel slices with fruit juice and pectin eluted from the peel;
Utilizing the acidity of the fruit juice in the fruit juice, it is crushed or finely crushed and mixed with the pericarp, which liquefies a large amount of pectin, and further liquefies the pericarp, pulp, one-negative sandbags, etc. by crushing or crushing the granules. On the other hand, this 11 moisturizes and softens it well, making it more flexible than raw fiber, and can be made into dietary fiber. Since the fruit skin is used in this way, it contains a large amount of vitamin C1 and vitamin Pfi, which are present in large amounts in the fruit skin, and has a rich aroma.This product has a high nutritional value. It becomes a paste-like substance with aroma and richness.If you store it as is or freeze it and use it in various foods such as confectionery, juice, jam, mkl+, etc., it will maintain the unique freshness and aroma of citrus fruit, and it will be highly nutritious. It is capable of producing food.

Next, a specific example will be described.

Example 1 Wash 10 ky of Satsuma mandarin oranges, remove the stems, cut the skin into 8 equal parts, remove the peel, cut into pieces as appropriate, boil in boiling water for 10 minutes, and when the peel becomes hard, immediately add water to the peel. After cooling with water, it is crushed into a 10 mesh using a chopper to create fine particles, while the vermilion meat separated from the skin is cut into small pieces, and then put into a mixer and cut into a 10 mesh size. I learned the principle except when there was a diade. Its-/d 3.
It was 8.

Add citric acid to this principle to adjust the temperature to -32, mix with it the crushed grains obtained by crushing the peel, boil this for 5 minutes, cool it, store it in the refrigerator, and use it as an appropriate food ingredient. use.

If you want to process the pericarp without separating the peel from the mandarin orange grains mentioned above, boil the pericarp in boiling water for 12 minutes until the pericarp becomes soft, then immediately put it in cold water to cool it down, and then remove the peel. Process in the same manner Next, when producing diam from this product, the mixture is boiled at the end of the step 113.2, and immediately 8 kf of sugar is added and boiled down to form a product. This product is 1l of nutrition
Since the IIII value is strong, when boiling down the raw materials for regular diam production, if you mix an appropriate amount, for example, a % amount, you can obtain a delicious product with a high flavor and high content of ingredients not found in conventional jams, and you can enjoy the enjoyment of conventional jams. In addition, when manufacturing jelly, if the product of the present invention is made from the mixture boiled at pK 13.2 and homogenized into 32 meshes using a grinder, the product of the present invention will have an unprecedented aroma. ,
A rich and nutritious jelly is obtained.0 Example 2 When kapos is used as a raw material fruit.

After peeling off the fruit grains in the same manner as in Example 1, cutting them into pieces as appropriate, and softening them by placing them in boiling water.

This peel is crushed with a cutter, and then crushed with a grinder for 32 minutes.
Refine into mesh.

Thereafter, the product is manufactured under the same conditions as in Example 1 and stored frozen. When using this product for Kabosu miso, this product is added to miso as a seasoning (or flavoring agent, spice).
Mix. In this case, mixing a large amount of this product causes bitterness, so if you add an appropriate amount to produce the desired bitterness, the aroma will be retained for a long time and the flavor will taste fresh, unlike simply adding raw kapos to miso. The sourness and umami flavor eluted from the entire fruit grain add to the richness of the miso, along with nutrients. The reason why such aroma is retained and the overall taste becomes richer is thought to be due to the colloidalization of fibers and pectin.

Patent Applicant Masamoto Imado Patent Attorney Patent Attorney Nakamura Amendment of Quantitative Proceedings 1983 To the Commissioner of the Patent Office] Indication of Case 1988 Patent Application No. 696B+C32 Invention'')
fIfjr, jJ Matagaya) Support All Hayatetsu Kyoritatsu aQDL Gaeshi 3
Person making the amendment Relationship with the case 4, Agent 5, Date of amendment order 6 Number of inventions increased by the amendment 8 Haken 1μ, Hair 1τ.

(1) 2 negative 11 Igo Sougani November sentence Ekayo) Tilt 1
'rn'Jj'Intuition is also me 1”) '4.a'-? +Kaji 4
Support + sister positive iΔ.

Claims (1)

[Claims] Place citrus fruit grains as they are or cut the peel into pieces into boiling water and process for 5 to 15 minutes until the skin becomes soft.In the case of fruit grains, remove the expanded skin and cut into pieces. , ζO The peel that has been cut into pieces is crushed into 5 to 15 mesh pieces, and if necessary, further shredded into 10 to 32 mesh pieces, while the peeled pulp is cut into a paper frame and
Add an edible organic acid such as citric acid to adjust the pH to 16 to 28, preferably 3.2 to 28, add the crushed pericarp or crushed pericarp to this, and leave for 1 to 12 minutes, preferably 2 minutes.
A method for processing whole citrus fruit grains by heat-treating them for ~lO minutes and turning them into a paste.