JPS5823760A - Crushed rind of fruit of citrus - Google Patents

Abstract

PURPOSE:To obtain crushed rind of citrus fruit having much more fragrance and flavor of rind of citrus fruit of its own, containing cyclodextrin, than crushed rind of citrus fruit containing no cyclodextrin, by adding cyclodextrin to the crushed rind. CONSTITUTION:About 0.05wt% cyclodextrin is added to crushed rind of citrus fruit such as lemon, Citrus Natsudaidai, Onshu Mikan (a kind of mandarin organge), etc. usually useful for foods or seasoning, having <= about 12 meshes. In adding cyclodextrin to it, for example, the rind of citrus fruit as a raw material is crushed together with cyclodextrin. In crushing it, crushing under freezing is advantageous with respect to preserving fragrance, flavor, etc. Any of alpha-, beta-, gamma- cyclodextrin may be used, and especially beta-cyclodextrin is obtainable easily and can be used advatageously.

Description

[Detailed description of the invention] The present invention relates to a crushed citrus peel product.

The peel of citrus fruit is derived from its oi component. It is expected to be widely used in food because it is rich in leaf eye bars.

However, at present, only a portion of the dried fruit peel of Unshu Yokan is used as a condiment, and part of the dried fruit peel of Shaka mandarin oranges and gray def is used as a material for Dieta2 Fiber, and most of it is discarded. It's refreshing to see that. In order to effectively utilize citrus peels in food, it is necessary to make the peel into a highly versatile pulverized product, and to retain its original good texture and flavor as much as possible. .

However, if the peel is crushed at room temperature, the flavor will be lost, so the inventors of the present invention K) By pulverizing citrus peels using the freeze pulverization method, which is said to cause less quality deterioration, a pulverized product of better quality than pulverization at room temperature can be obtained. It's possible! However, I could not avoid a certain amount of aroma and flavor loss. In addition, when 70 @ crushed - is added to various foods such as jelly and baked confectionery, the remaining Homare, Flavor%, and Flavor% fillet almost disappear during the food oil production process, resulting in quality improvement. KIEe) &
Katsue.

In view of these circumstances, the present inventors have further investigated various ways to obtain pulverized pericarp that has a good flavor and is useful for various food applications, and has found that phosphorus is effective. This discovery led to the creation of the present invention.

That is, the present invention is a pulverized citrus peel product containing the nitrate gastrointestinal ψstone.

The citrus peel targeted by the present invention is usually not particularly limited as long as it is the peel of a citrus fruit used for seasoning. , Gray Def μm TS.

Summer mandarin oranges include Mishu mandarin orange, Iyokan, Hassaku 1 pomelo, Kumquat, Sanborigan, Daidai, and 10 with the exocarp and endocarp peeled in the usual manner. In particular, the exocarp is better than 1 to 11! the law of nature,
It is rich in flakers and can be preferably used. It is preferable that these citrus fruit peels are used in the production of the crushed product of the present invention in a fresh state without escaping the citrus peels.

Naitata dexstopun has g-1 glucobylanose group.
, 4-daμ and V-do bond F) The above-mentioned round products are known, and any of them can be used in the present invention, but italodex F phosphorus No. β-in particular is easily available and is advantageously used. These cyclodexcillins do not necessarily need to be sufficiently separated and purified to be whole, but can also be used in crude forms containing, for example, oligosaccharides derived from raw materials.

The amount of niterdex) phosphorus in the crushed citrus peel product of the present invention is usually about 0.0% compared to the amount of citrus peel in terms of natural products.
By containing about 0.05% by weight) citrus peel scent>
, the flavor retention effect is observed, and the off-taste odor 4 is hardly felt.

This effect is effective up to about 5 weight
(The temperature increases with the amount added, but even if you heat it further, no great effect can be obtained, and the amount added is usually at most 10.
The weight is approximately X. The particle size of the pulverized product is selected as appropriate (mainly depending on its use), but in general, citrus peels are finely pulverized to about 12 mm (Ll),
Since the flavor will dissipate and the taste will be reduced, the usage value will be higher when targeting particles with a particle size of less than 100 yen.

Next, as for how to make night dextrin in Kurayoshi, (1) Use the citrus peel as the raw material! Examples of methods include (2) grinding the pericarp in the presence of phosphorus, and (2) mixing the cytan dextrin after grinding the pericarp, but usually the method according to (1) has the best aroma and flavor).
This is preferable because a product of good quality can be obtained. In particular, method (1) applies room-temperature pulverization to
Advantageously, flaper losses can be significantly reduced.

As for the crushing method itself, the method of grinding can be adopted.For example, if you want to obtain a relatively soft product, use a cutter, a food twister, and a one with a small crushing size. On the round bottle stand! Icoloider, Den Eretsu Einer, etc. are used. Freeze crushing is the most advantageous in terms of the retention effect of 9, 7, 11, etc.

The freeze-pulverization flow is implemented, for example, by the following method.

Peel the fruit using a conventional method and put the peel and phosphorus into a blender with the tip of a mixer and mix thoroughly to make the phosphorus adhere to the skin of the fruit. After that, after pre-freezing at -50 to -150℃, the feather
Roughly crush it to a size of about 1 to 4 csi square using a micro-tablet or the like. The coarsely crushed material obtained is frozen using a crusher (e.g., manufactured by Ironworks,
Linnetx LX-1%, )' is f O desired 12 Metsu V
Grind to the desired particle size of 100 yen or less.

In this way, the citrus peel pulverized product of the present invention is obtained, but this pulverized product may be used for this production of T-sized food products, and may be further dried and sized if necessary.As a drying method, The pulverized citrus peel of the present invention can be dried using any suitable method such as ventilation drying, film drying, foam drying, freeze drying, etc. Even after such drying treatment, the citrus peel 01)
, it is possible to obtain a high quality dry pulverized product with extremely little loss of flavor.

The pulverized citrus peel product of the present invention is rich in yetala fibers, and is usually produced by the method of 9-pulverized citrus peels. O can be advantageously used in various edible applications.

For example, you can use crushed powder, etc.
(1) It may be eaten by simply seasoning it, or it may be added to various processed foods to give it a flavor characteristic of citrus peel, thereby improving its quality.

Examples of such processed foods include jelly-like foods using protein proteins such as red algae saccharides and gelatin as jelly-forming agents;
When adding 0-peel crushed products such as biscuits, rice crackers, etc., 0-tablet confectionery, fushikake, etc., there is no need to change the manufacturing method and manufacturing conditions of the food. The additive effect lasts for a long time even during food storage.

Next, this JI@ will be explained in more detail by giving experimental examples and examples.

Experimental example Lemon exocarp 5G- was pre-frozen with -TO and feathered.
The material is crushed into pieces (1 to 3 cm square) by voice, and then, using a personal ironworker, a cold crusher with a wind speed of 4 m/loo, a temperature of -100°C, and a throughput of 18 kg/hr (1 kg/hr). Freeze-grind to 32 METSU V2 or less under the following conditions. ζO freeze-grind 1 kg of nine pericarp, add each amount of β-t Ikuta dextrin as shown in Table 1, and mix well at room temperature for 30 minutes. After drying with hot air at 70°C, the resulting powdered 9th peel was dispersed in water to a fruit content of 1% by weight, and the lemon flavor was evaluated using a laboratory test (spring μ5 people, profile method) K. The results are shown in Table 1.

As is clear from the results in Table 1 and Table 1 O, when the amount of 1β-cyclodext9 added is 0.05X or more, the lemon flavor retention effect is observed, and the foreign odor is also suppressed.

Example 1 300 parts by weight of pericarp and β-nyclodex)! Gradually add 3 parts by weight of the pericarp, mix with a ribbon pre-gun (individual iron worker's clothes, model HM-9), and pre-freeze at -50 to -100℃. Fine ironwork 1.
FM-1 type) to coarsely crush into 2cl square slopes, individual feeder section, 1-car Tutus Lx""IIk) freeze crusher,
Wind speed 84 m/s@e.

It was ground to 32 m/v:L under the conditions of a temperature of -100°C and a throughput of 16·-/krll.

480g*tsuμpi) 210g, Fm-) 2g,
Add 3.4g of sodium citrate and heat to 90℃ again, concentrate under reduced pressure to 100g, then shape into a certain shape and cool to produce a jelly-like food.9. This jelly-like food to which T-Italidextrin is added has a significantly higher Kl than that to which no T-Italidextrin is added.
The flavor was good, and the flavor was good even without the use of a coloring agent.

Example λ 5 parts by weight of β-f cyclodextrin was added to 1G 6 parts by weight of the exocarp of a summer mandarin orange, and a minifiner (Masukushikigyo gr,
, Mxz-10), processing amount 10Qkg/kr
Crush it to less than 00V.

This was dried with hot air at 70°C for 2 hours to obtain a powder.

Biscuits can be made by adding 3x of this dried nine pericarp powder to the biscuits (tOII) in a conventional manner.

The Viscera to which 01 italidextrin was added (clearly better than the one to which nitalidex F was added to 1%/%) had better trepanation.

Example 3 Iyokan outer pericarp was preliminarily crushed into pieces of 2A1 square or less using a Feathermi μ at -5 to -100°C with preliminary J [111].
Thereafter, it is freeze-pulverized to less than 32 mesh units under the conditions of a wind speed of 84 m/sea, a temperature of -100°C, and a throughput of 16 kg/hr. This frozen and crushed fruit peel 10G weight 11
0.5 parts by weight of β-cytalodextrin was added to the mixture, mixed well for 30 minutes using a pump blender, and heated to a temperature of 136"C.
, dry with a drum dryer (Tanaka machine, ED-7 model) at a throughput of 800 kg/hr to obtain a powder.

The fruit powder with the addition of phosphorus is also good compared to the one without the addition of phosphorus, and the flavor is good.

Claims (1)

[Claims] F) A crushed citrus peel product containing phosphorus.