JPS62259541A - Production of lemon immersed in syrup - Google Patents
Production of lemon immersed in syrupInfo
- Publication number
- JPS62259541A JPS62259541A JP61102469A JP10246986A JPS62259541A JP S62259541 A JPS62259541 A JP S62259541A JP 61102469 A JP61102469 A JP 61102469A JP 10246986 A JP10246986 A JP 10246986A JP S62259541 A JPS62259541 A JP S62259541A
- Authority
- JP
- Japan
- Prior art keywords
- lemons
- lemon
- sugar solution
- sliced
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 113
- 239000006188 syrup Substances 0.000 title claims abstract description 20
- 235000020357 syrup Nutrition 0.000 title claims abstract description 20
- 244000248349 Citrus limon Species 0.000 title claims abstract 9
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 104
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 229930091371 Fructose Natural products 0.000 claims abstract description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 8
- 239000005715 Fructose Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims description 77
- 238000009835 boiling Methods 0.000 claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000012466 permeate Substances 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract 7
- 229920002245 Dextrose equivalent Polymers 0.000 abstract 3
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 241001672694 Citrus reticulata Species 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000002351 wastewater Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000003599 detergent Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001590997 Moolgarda engeli Species 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明はスライスレモンのシロップ漬製造方法に関する
ものであり、くわしくは外果皮を有するレモンを中心部
分より直径約３０ｍｌ１１までは熱がとおらないように
ボイルし、ボイル後のレモンをスライスし、糖液を滲透
せしめたスライスレモンを缶、或いはピンに詰めたのち
、糖液を注液し、脱気、密封したのち加熱することによ
り殺菌することを特徴きしたレモンのシロップ漬製造方
法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing sliced lemons pickled in syrup, and more specifically, the present invention relates to a method for producing sliced lemons preserved in syrup, and specifically, the heat does not pass through the center of a lemon having an exocarp to a diameter of about 30 ml11. The boiled lemons are then sliced, the sliced lemons soaked with sugar solution are packed into cans or pins, the sugar solution is poured into the lemons, the lemons are degassed, sealed, and heated to sterilize them. This invention relates to a method for producing lemons pickled in syrup, which is characterized by the following.
［従来技術とその問題点１
従来より外果皮を取除き、身割りしたミカンを′塩酸お
よび水酸化ナトリウム溶液に滲漬することにより、内果
皮を除去したミカンのシロップ漬は知られている。しか
し、レモンにおいては外果皮を取除き、更に身割りする
ことは難事であり、又、そのようにしても外果皮と内果
皮を除去したのではレモンの風味を失なうという問題が
あった。[Prior art and its problems 1 It has been known to pickle mandarin oranges in syrup from which the endocarp is removed by removing the exocarp and soaking the split mandarin orange in a solution of hydrochloric acid and sodium hydroxide. However, with lemons, it is difficult to remove the exocarp and then split the flesh, and even if you remove the exocarp and endocarp, there is a problem that the lemon flavor will be lost. .
このような問題を解決せんとして出願人は内果皮はもち
ろん、外果皮をも可食化せんとして実験を重ねてきたが
、ボイル処理したレモンは果肉が溶け、スライスすれば
外果皮と内果皮のみが残る状態となっていた。In an effort to solve these problems, the applicant has repeatedly experimented with making not only the endocarp but also the exocarp edible, but the pulp of boiled lemons melts, and when sliced, only the exocarp and endocarp are eaten. remained.
［問題点を解決するための手段１
而して本発明にあっては係る問題に鑑み、外果皮および
内果皮を可食化し、更には果肉を溶出させないようにす
べく、約０．１％の炭酸水素ナトリウムを添加した熱湯
中に、適量づつのレモンを入れ、サイズによって若干の
時間を異なえてボイルする。ボイル後に水さらしを施し
て冷却し、次いで約２ＩＩＩｌ１幅にスライスし、更に
果肉＋果皮ミックスＰＨ２，８になるまで水さらしをす
る。糖度を４５％とした糖液中に水切りしたスライスレ
モンを入れ、レモン果糖と糖液の糖度２５％〜２８％、
ＰＨ３，２〜３．４となるまで水流にて撹拌しながら滲
透させる。糖液が滲透したスライスレモンを適量づつ缶
、或いはピンに詰める。レモンを取除いた糖液を８０〜
９０℃まで煮沸すると共にクエン酸にてＰＨ２，８に調
整し、糖度を４５％とした糖液を４０℃以下に下げて缶
、或いはピンに応じて注液した後、脱気、密封し、次い
で８０℃前後にて約１５分間加熱し殺菌することを特徴
としたレモンのシロップ漬製造方法を呈せんとするもの
である。[Means for solving the problem 1] In view of the problem, in the present invention, in order to make the exocarp and endocarp edible, and furthermore to prevent the pulp from dissolving, about 0.1% Add an appropriate amount of lemons to boiling water with sodium bicarbonate added, and boil for slightly different times depending on the size. After boiling, the fruit is soaked in water and cooled, then sliced into about 2III1 widths, and further soaked in water until the pH of the pulp + peel mixture becomes 2.8. Place the drained sliced lemons in a sugar solution with a sugar content of 45%, and mix the lemon fructose and sugar solution with a sugar content of 25% to 28%.
Permeate the solution while stirring with a water stream until the pH reaches 3.2 to 3.4. Fill a can or pin with an appropriate amount of sliced lemons that have soaked up the sugar solution. Sugar solution with lemon removed 80~
Boil the sugar solution to 90°C, adjust the pH to 2.8 with citric acid, make the sugar content 45%, lower the temperature to below 40°C, pour the liquid into a can or pin, then degas and seal. We present a method for producing lemons pickled in syrup, which is characterized in that the lemons are then sterilized by heating at around 80° C. for about 15 minutes.
［実 施 例１ 以下本発明に係る実施例を詳述する。[Implementation Example 1] Examples according to the present invention will be described in detail below.
レモンを選果し、サンキストレモン、ドール、ロフティ
種等の外果皮のつやの良悪を確認する。Sort the lemons and check the gloss of the exocarp of Sunkist lemons, Dole lemons, Lofty lemons, etc.
荒い外果皮であればスライスした際に中心部が緻密で果
肉がみずみずしい。次いでサイズをＭ、 Ｓに選別し、
中性洗剤で洗浄し、更に水洗いして後水切りをする。こ
の際のレモンは１００ｋｇとする。If the fruit has a rough outer skin, the center will be dense and the flesh will be juicy when sliced. Next, size is sorted into M and S.
Wash with neutral detergent, then rinse with water and drain afterwards. The lemons used in this case are 100 kg.
１００Ｑの水を二重釜に入れて１００℃に煮沸し、１０
０ｇの炭酸水素ナトリウムを添加する。該熱湯中にレモ
ンを約２０ｋｇづつ入れ、Ｓサイズであれば１分４０秒
〜２分、Ｍサイズであれば２分１０秒〜２分３０秒間ボ
イルする。この際レモンの中心部分より直径約３０１１
ＩＩｌまでは熱がとおらないようにする。Put 100Q of water in a double pot and boil it to 100℃,
Add 0 g of sodium bicarbonate. Add about 20 kg of each lemon to the boiling water and boil for 1 minute 40 seconds to 2 minutes for S size, and 2 minutes 10 seconds to 2 minutes 30 seconds for M size. At this time, the diameter is approximately 3011 mm from the center of the lemon.
Make sure that the heat does not reach the temperature.
ボイル後ただちに冷却し水さらしをする。冷却したレモ
ンの頭部と尻部を切落し、残り８０％部分をスライサー
にて約２１１ＩＩ１１均一にスライスし、再び水さらし
をする。該永さらしは果肉十果皮ミックスＰＨ２，８と
なるまで行なう。これで苦味が７０％まで除去でき、酸
味もやや落ちつく。Immediately after boiling, cool and rinse with water. Cut off the head and tail of the cooled lemon, and use a slicer to slice the remaining 80% into approximately 211II11 uniform slices, and soak in water again. The bleaching is continued until the pH of the pulp and ten peel mix reaches 2.8. This removes up to 70% of the bitterness and slightly reduces the sourness.
水５５Ｑを二重釜に入れ、グラニユー糖４５ｋｇを添加
して糖度４５％の糖液１００９を作る。冷却した糖液中
に水切りしたスライスレモンを入れ、レモンが浮上する
ので水中ポンプ等にて糖液を下方から上方に循環させ、
糖液をスライスレモンに均一に滲透させる。該糖液の循
環はレモン果糖と糖液の濃度がだいたい同じになるまで
、即ち糖度２５％〜２８％、ＰＨ３，２〜３．４となる
まで行なう。Put 55Q of water in a double boiler and add 45kg of granulated sugar to make sugar solution 1009 with a sugar content of 45%. Place the drained lemon slices in the cooled sugar solution, and as the lemons float to the surface, use a submersible pump to circulate the sugar solution from the bottom to the top.
Let the sugar solution soak into the lemon slices evenly. The circulation of the sugar solution is continued until the concentrations of lemon fructose and sugar solution become approximately the same, that is, until the sugar content is 25% to 28% and the pH is 3.2 to 3.4.
糖液が滲透したスライスレモンを糖液中より取出し、缶
、或いはピンの大きさに応じて詰める。The sliced lemons soaked in sugar solution are taken out from the sugar solution and packed into cans or pins depending on the size.
レモンを取出した糖液を８０℃〜９０℃に煮沸し、クエ
ン酸にてＰＨ２，８に調整する。糖度は約４５％とする
。該糖液を４０℃以下に冷却し、レモンを詰めた缶、或
いはピンに注液したのち脱気し密封する。Boil the sugar solution from which the lemons are taken out to 80°C to 90°C, and adjust the pH to 2.8 with citric acid. The sugar content should be approximately 45%. The sugar solution is cooled to below 40°C, poured into a can filled with lemons or into a pin, and then degassed and sealed.
次いで加熱籾温ｌＯ℃〜２０℃、８０℃前後にて約１５
分加熱し殺菌する。スライスレモンを詰めた缶、或いは
ピンは冷却したのち箱詰めする。Next, heat the rice at a temperature of 10°C to 20°C, about 15°C at around 80°C.
Heat for 1 minute to sterilize. The cans or pins filled with sliced lemons are cooled and then boxed.
［発明の効果１
以上のように本発明は、約０．１％の炭酸水素ナトリウ
ムを添加した熱湯中に、適量づつのレモンを入れ、サイ
ズによって若干の時間を異なえてボイルし、ボイルした
後に水さらしを施して冷却し、次いで約２ｗ１幅にスラ
イスし、更に果肉＋果皮ミックスＰＨ２，８になるまで
水さらしをする。糖度を４５％とした糖液中に水切りし
たスライスレモンを入れ、レモン果糖と糖液の糖度２５
％〜２８％、ＰＨ３，２〜３．４となるまで水流により
撹拌しながら滲透させる。糖液が滲透したスライスレモ
ンを適量づつ缶、或いはピンに詰める。レモンを取除い
た糖液を８０℃〜９０℃まで煮沸すると共にクエン酸に
てＰＨ２，８に調整し、糖度を４５％とした糖液を４０
℃以下に下げて缶、或いはピンに応じて注液した後、脱
気、密封し、次いで８０℃前後にて約１５分間加熱し殺
菌することを特徴としたレモンのシロップ漬製造方法で
あるから、レモンの内果皮から外果皮までをも可食化し
ながらも、該内果皮、外果皮は元形をとどめ、その上果
肉がボイルによって溶出することもないのでシロップ漬
となりながらもスライスされたレモンはレモンの風味を
失なうことはない等、良好な品質が得られ、しかも従来
の外果皮を除去し、身割りしたミカンの内果皮を溶かす
製法とは異なり、排水中に溶けた内果皮等が混入するこ
ともないので排水処理上の問題もない等、誠に顕著なる
効果を有するものである。[Effect of the Invention 1 As described above, the present invention provides that lemons are placed in boiling water containing approximately 0.1% sodium bicarbonate in appropriate amounts, boiled for slightly different times depending on the size of the lemon, and after boiling. Blend in water, cool, then slice into approximately 2w1 width, and further soak in water until the pH of the pulp + peel mix reaches 2.8. Place the drained sliced lemons in a sugar solution with a sugar content of 45%, and the sugar content of the lemon fructose and sugar solution is 25%.
% to 28% and pH 3.2 to 3.4 while stirring with a water stream. Fill a can or pin with an appropriate amount of sliced lemons that have soaked up the sugar solution. Boil the sugar solution from which the lemon has been removed to 80°C to 90°C, adjust the pH to 2.8 with citric acid, and make the sugar solution with a sugar content of 45%.
This is a method for producing lemons pickled in syrup, which is characterized by lowering the temperature to below ℃ and injecting liquid into a can or pin, deaerating and sealing, and then heating at around 80℃ for about 15 minutes to sterilize. Although the endocarp to exocarp of the lemon is made edible, the endocarp and exocarp retain their original shape, and the pulp is not eluted by boiling, so the lemon can be sliced even though it is pickled in syrup. The product has good quality without losing its lemon flavor, and unlike the conventional manufacturing method that removes the exocarp and dissolves the endocarp of split mandarin oranges, the endocarp is dissolved in the waste water. It has truly remarkable effects, such as no problems with wastewater treatment because it does not mix with other substances.
特許出願人 香川農産缶詰株式会社
手続補正書（自発）
昭和６１年１２月 日
１、事件の表示
昭和６１年特許願第１０２４６９号
２、発明の名称
レモンのシロップ漬製造方法
３、補正をする者
事件との関係 特許出願人
郵便番号 ７６８−Ｏｆ
ミトヨ ヤマモト コウダ
香川県三豊郡山本町大字神田３１３６−１４、補正命令
の日付 自発補正
明 細 書
１、発明の名称
レモンのシロップ漬製造方法
２、特許請求の範囲
約０．１％の炭酸水素ナトリウムを添加した熱湯中に、
適量づつのレモンを入れ、サイズによって若干の時間を
異なえてボイルする。ボイル後に水さらしを施して冷却
し、次いで約２ＩＩＩ１幅にスライスし、更に果肉十果
皮ミックスＰｌ＋ ２．８になるまで水さらしをする。Patent applicant Kagawa Nosan Canning Co., Ltd. Procedural amendment (voluntary) December 1985 1, Case description 1985 Patent Application No. 102469 2 Title of invention Method for producing lemons pickled in syrup 3 Person making the amendment Relationship to the case Patent applicant postal code 768-Of Mitoyo Yamamoto Koda 3136-14 Oaza Kanda, Yamamoto-cho, Mitoyo-gun, Kagawa Prefecture, date of amendment order Spontaneous amendment statement 1, name of invention Method for producing lemons pickled in syrup 2, patent claim In boiling water to which about 0.1% sodium bicarbonate has been added,
Add an appropriate amount of lemons and boil for a slightly different amount of time depending on the size. After boiling, it is soaked in water and cooled, then sliced into about 2III1 widths, and further soaked in water until the pulp and ten peel mix becomes Pl+ 2.8.
糖度を４５％とした糖液中に水切りしたスライスレモン
を入れ、レモン果柚と糖液の糖度２５％〜２８％、ＰＨ
２，８〜３．２となるまで水流により撹拌しながら滲透
させる。糖液が滲透したスライスレモンを適量づつ缶、
或いはピンに詰める。Put the drained sliced lemons in a sugar solution with a sugar content of 45%, and mix the lemon juice and sugar solution with a sugar content of 25% to 28% and pH.
Allow to infiltrate while stirring with a water stream until it reaches 2.8 to 3.2. Appropriate amount of canned lemon slices soaked in sugar solution,
Or stuff it into a pin.
レモンを取除いた糖液を８０℃〜９０℃まで煮沸すると
共にクエン酸にてＰＨ２，４〜２．６に調整し、糖度を
４５〜５０％とした糖液を４０℃以下に下げて缶、或い
はピンに応じて注液した後、脱気、密封し、次いで８０
℃前後にて適時間加熱し殺菌することを特徴としたレモ
ンのシロップ漬製造方法。Boil the sugar solution from which the lemon has been removed to 80°C to 90°C, adjust the pH to 2.4 to 2.6 with citric acid, reduce the sugar content to 45 to 50%, and lower the sugar solution to below 40°C and can it. , or after injecting according to the pin, degas and seal, then 80
A method for producing lemons pickled in syrup, characterized by heating and sterilizing them at around ℃ for an appropriate time.
３、発明の詳細な説明
［産業上の利用分野１
本発明はスライスレモンのシロップ漬製造方法に関する
ものであり、くわしくは外果皮を有するレモンを中心部
分より直径約３０ｍｍまでは熱がとおらないようにボイ
ルし、ボイル後のレモンをスライスし、糖液を滲透せし
めたスライスレモンを缶、或いはピンに詰めたのち、糖
液を注液し、脱気、密封したのち加熱することにより殺
菌することを特徴としたレモンのシロップ漬製造方法に
関するものである。3. Detailed Description of the Invention [Industrial Application Field 1 The present invention relates to a method for producing sliced lemons preserved in syrup, and specifically, heat does not pass through the lemon having an exocarp to a diameter of about 30 mm from the center. The boiled lemons are then sliced, the sliced lemons soaked with sugar solution are packed into cans or pins, the sugar solution is poured into the lemons, the lemons are degassed, sealed, and heated to sterilize them. This invention relates to a method for producing lemons pickled in syrup.
［従来技術とその問題点１
従来より外果皮を取除き、身割りしたミカンを塩酸およ
び水酸化ナトリウム溶液に温情することにより、内果皮
を除去したミカンのシロップ漬は知られている。しかし
、レモンにおいては外果皮を取除き、更に身割りするこ
とは難事であり、又、そのようにしても外果皮と内果皮
を除去したのではレモンの風味を失なうという問題があ
った。[Prior art and its problems 1 It has been known to pickle mandarin oranges in syrup from which endocarp has been removed by removing the exocarp and soaking the split mandarin orange in a solution of hydrochloric acid and sodium hydroxide. However, with lemons, it is difficult to remove the exocarp and then split the flesh, and even if you remove the exocarp and endocarp, there is a problem that the lemon flavor will be lost. .
このような問題を解決せんとして出願人は内果皮はもち
ろん、外果皮をも可食化せんとして実験を重ねてきたが
、ボイル処理したレモンは果肉が溶け、スライスすれば
外果皮と内果皮のみが残る状態となっていた。In an effort to solve these problems, the applicant has repeatedly experimented with making not only the endocarp but also the exocarp edible, but the pulp of boiled lemons melts, and when sliced, only the exocarp and endocarp are eaten. remained.
Ｅ問題点を解決するための手段１
而して本発明にあっては係る問題に鑑み、外果皮および
内果皮を可食化し、更には果肉を溶出させないようにす
べく、約０．１％の炭酸水素ナトリウムを添加した熱湯
中に、適量づつのレモンを入れ、サイズによって若干の
時間を異なえてボイルする。ボイル後に水さらしを施し
て冷却し、次いで約２＋ｎｍ幅にスライスし、更に果肉
＋果皮ミックスＰＨ２，８になるまで水さらしをする。Means for Solving Problem E 1 In view of this problem, in the present invention, in order to make the exocarp and endocarp edible, and furthermore to prevent the pulp from dissolving, about 0.1% Add an appropriate amount of lemons to boiling water with sodium bicarbonate added, and boil for slightly different times depending on the size. After boiling, the fruit is soaked in water and cooled, then sliced into approximately 2+ nm wide pieces, and further soaked in water until the pH of the pulp + peel mixture reaches 2.8.
糖度を４５％とした糖液中に水切りしたスライスレモン
を入れ、レモン果糖と糖液の糖度２５％〜２８％、ＰＨ
２，８〜３．２となるまで水流にて撹拌しながら滲透さ
せる。糖液が滲透したスライスレモンを適量づつ缶、或
いはピンに詰める。レモンを取除いた糖液を８０〜９０
℃まで煮沸すると共にクエン酸にてＰＨ２，４〜２．６
に調整し、糖度を４５〜５０％とした糖液を４０℃以下
に下げて缶、或いはピンに応じて注液した後、脱気、密
封し、次いで８０℃前後にてＪ８ＢＪＩ加熱し殺菌する
ことを特徴としたレモンのシロップ漬製造方法を呈せん
とするものである。Place the drained sliced lemons in a sugar solution with a sugar content of 45%, and mix the lemon fructose and sugar solution with a sugar content of 25% to 28% and pH.
Stir with a stream of water until the solution reaches 2.8 to 3.2. Fill a can or pin with an appropriate amount of sliced lemons that have soaked up the sugar solution. 80-90% sugar solution with lemon removed
Boil to ℃ and adjust pH to 2.4-2.6 with citric acid.
After adjusting the sugar solution with a sugar content of 45 to 50% to below 40℃ and injecting it into a can or pin, it is degassed and sealed, and then sterilized by J8BJI heating at around 80℃. The present invention aims to present a method for producing lemons pickled in syrup, which is characterized by the following.
［実 施 例１ 以下本発明に係る実施例を詳述する。[Implementation Example 1] Examples according to the present invention will be described in detail below.
レモンを選果し、サンキストレモン、ドール、ロフティ
種等の外果皮のつやの良悪を確認する。Sort the lemons and check the gloss of the exocarp of Sunkist lemons, Dole lemons, Lofty lemons, etc.
荒い外果皮であればスライスした際に中心部が緻密で果
肉がみずみずしい。次いでサイズをＭ、 Ｓに選別しお
とし蓋をして１日水中につける。次いで中性洗剤で洗浄
し、更に水洗し化で後水切りをする。この際のレモンは
１００ｋｇとする。If the fruit has a rough outer skin, the center will be dense and the flesh will be juicy when sliced. Then, sort them into sizes M and S, then cover and soak in water for a day. Next, wash with a neutral detergent, and then rinse with water and drain. The lemons used in this case are 100 kg.
１００Ｑの水を二重釜に入れて１００℃に煮沸し、１０
０ｇの炭酸水素ナトリウムを添加する。該熱湯中にレモ
ンを約２０ｋｇづつ入れ、Ｓサイズであれば１分４０秒
〜２分、Ｍサイズであれば２分１０秒〜２中心部分より
直径約３０關までは熱がとおらないようにする。Put 100Q of water in a double pot and boil it to 100℃,
Add 0 g of sodium bicarbonate. Place about 20 kg of each lemon in the boiling water, and boil for 1 minute 40 seconds to 2 minutes for S size, or 2 minutes 10 seconds for M size, making sure that the heat does not reach about 30 meters in diameter from the center. Make it.
ボイル後ただちに冷却し水さらしをする。冷却したレモ
ンの頭部と先部を切落し、残り８０％部分をスライサー
にて約２閤均−にスライスし、再び水さらしをする。該
永さらしは果肉＋果皮ミックスＰＨ２．８となるまで行
なう。これで苦味が７０％まで除去でき、酸味もやや落
ちつく。Immediately after boiling, cool and rinse with water. Cut off the head and tip of the cooled lemon, then slice the remaining 80% of the lemon into approximately 2 square slices using a slicer and soak in water again. The long exposure is continued until the pH of the pulp + peel mix reaches 2.8. This removes up to 70% of the bitterness and slightly reduces the sourness.
水５５Ｑを二重釜に入れ、グラニユー糖４５ｋｇを添加
して糖度４５％の糖液１００９を作る。冷却した糖液中
に水切りしたスライスレモンを入れ、レモンが浮上する
ので水中ポンプ等にて糖液を下方から上方に循環させ、
糖液をスライスレモンに均一に滲透させる。該糖液の循
環はレモン果糖と糖液の濃度がだいたい同じになるまで
、即ち糖度２５％〜２８％、ＰＨ２，８〜３．２きなる
まで行なう。Put 55Q of water in a double boiler and add 45kg of granulated sugar to make sugar solution 1009 with a sugar content of 45%. Place the drained lemon slices in the cooled sugar solution, and as the lemons float to the surface, use a submersible pump to circulate the sugar solution from the bottom to the top.
Let the sugar solution soak into the lemon slices evenly. The circulation of the sugar solution is continued until the concentrations of lemon fructose and sugar solution become approximately the same, that is, until the sugar content is 25% to 28% and the pH is 2.8 to 3.2.
糖液が滲透したスライスレモンを糖液中より取出し、缶
、或いはピンの大きさに応じて詰める。The sliced lemons soaked in sugar solution are taken out from the sugar solution and packed into cans or pins depending on the size.
レモンを取出した糖液を８０℃〜９０℃に煮沸し、クエ
ン酸を糖液に対して１％混入しｐＨ２，４に調整した後
、変色とにかみ除去を目的とした薬品を微なる。該糖液
を４０℃以下に冷却し、レモンを詰めた缶、或いはピン
に注液したのち脱気し密封する。The sugar solution from which the lemons are removed is boiled to 80°C to 90°C, 1% citric acid is added to the sugar solution to adjust the pH to 2.4, and then a small amount of chemicals are added to remove discoloration and blistering. The sugar solution is cooled to below 40°C, poured into a can filled with lemons or into a pin, and then degassed and sealed.
次いで加熱籾温１０°Ｃ〜２０℃、８０℃前後にて障竺
刑加熱し殺菌する。スライスレモンを詰めた缶、或いは
ピンは冷却したのち箱詰めする。Next, the heated rice is sterilized by heating at a temperature of 10°C to 20°C and around 80°C. The cans or pins filled with sliced lemons are cooled and then boxed.
［発明の効果１
以上のように本発明は、約０．１％の炭酸水素ナトリウ
ムを添加した熱湯中に、適量づつのレモンを入れ、サイ
ズによって若干の時間を異なえてボイルし、ボイルした
後に水さらしを施して冷却し、次いで約２ＩＩＩＩＩ１
幅にスライスし、更に果肉十果皮ミックスＰＨ２，８に
なるまで水さらしをする。糖度を４５％とした糖液中に
水切りしたスライスレモンを入れ、レモン果糖と糖液の
糖度２５％〜２８％、理」」〜３．２となるまで水流に
より撹拌しながら滲透させる。糖液が滲透したスライス
レモンを適量づつ缶、或いはピンに詰める。レモンを取
除いた糖液を８０℃〜９０℃まで煮沸すると共にクエン
酸にてｐＨλＪに調整し、糖度を４５〜５０％とした糖
液を４０℃以下に下げて缶、或いはピンに応じて注液し
た後、脱気、密封し、次いで８０℃前後にて漬待期加熱
し殺菌することを特徴としたレモンのシロップ漬製造方
法であるから、レモンの内果皮から外果皮までをも可食
化しながらも、該内果皮、外果皮は元形をとどめ、その
上果肉がボイルによって溶出することもないのでシロッ
プ漬となりながらもスライスされたレモンはレモンの風
味を失なうことはない等、良好な品質が得られ、しかも
従来の外果皮を除去し、身割りしたミカンの内果皮を溶
かす製法とは異なり、排水中に溶けた内果皮等が混入す
ることもないので排水処理上の問題もない等、誠に顕著
なる効果を有するものである。[Effect of the Invention 1 As described above, the present invention provides that lemons are placed in boiling water containing approximately 0.1% sodium bicarbonate in appropriate amounts, boiled for slightly different times depending on the size of the lemon, and after boiling. Blend with water and cool, then about 2III1
Slice into widths and soak in water until the pulp and peel mixture reaches a pH of 2.8. Place the drained sliced lemons in a sugar solution with a sugar content of 45%, and infuse the lemon fructose with water while stirring until the sugar content of the sugar solution reaches 25% to 28%, or 3.2%. Fill a can or pin with an appropriate amount of sliced lemons that have soaked up the sugar solution. Boil the sugar solution from which the lemon has been removed to 80 to 90 degrees Celsius, adjust the pH to λJ with citric acid, bring the sugar content to 45 to 50%, lower the temperature to below 40 degrees Celsius, and store in cans or pins. This method of manufacturing lemons in syrup is characterized by injecting the liquid, degassing, sealing, and then heating and sterilizing at around 80°C, so it is possible to use lemons from the endocarp to the exocarp. Even though the lemon is edible, the endocarp and exocarp retain their original shape, and the pulp does not dissolve during boiling, so sliced lemons do not lose their lemon flavor even though they are pickled in syrup. , good quality can be obtained, and unlike the conventional manufacturing method that removes the exocarp and dissolves the endocarp of split mandarin oranges, it does not mix the dissolved endocarp into the wastewater, making it easier to treat wastewater. There are no problems and it has a truly remarkable effect.
Claims (1)
適量づつのレモンを入れ、サイズによって若干の時間を
異なえてボイルする。ボイル後に水さらしを施して冷却
し、次いで約２ｍｍ幅にスライスし、更に果肉＋果皮ミ
ックスＰＨ２．８になるまで水さらしをする。糖度を４
５％とした糖液中に水切りしたスライスレモンを入れ、
レモン果糖と糖液の糖度２５％〜２８％、ＰＨ３．２〜
３．４となるまで水流により撹拌しながら滲透させる。 糖液が滲透したスライスレモンを適量づつ缶、或いはピ
ンに詰める。 レモンを取除いた糖液を８０℃〜９０℃まで煮沸すると
共にクエン酸にてＰＨ２．８に調整し、糖度を４５％と
した糖液を４０℃以下に下げて缶、或いはピンに応じて
注液した後、脱気、密封し、次いで８０℃前後にて約１
５分間加熱し殺菌することを特徴としたレモンのシロッ
プ漬製造方法。[Claims] In boiling water to which about 0.1% sodium hydrogen carbonate is added,
Add an appropriate amount of lemons and boil for a slightly different amount of time depending on the size. After boiling, the fruit is soaked in water and cooled, then sliced into approximately 2 mm wide pieces, and further soaked in water until the pH of the pulp + peel mixture reaches 2.8. Sugar content 4
Put the drained sliced lemon in the 5% sugar solution,
Sugar content of lemon fructose and sugar solution 25% to 28%, pH 3.2 to
Allow to infiltrate while stirring with a water stream until it reaches 3.4. Fill a can or pin with an appropriate amount of sliced lemons that have soaked up the sugar solution. Boil the sugar solution from which the lemon has been removed to 80℃ to 90℃ and adjust the pH to 2.8 with citric acid.The sugar solution with a sugar content of 45% is lowered to below 40℃ and cans or pins are added. After injecting the liquid, degas it, seal it, and then heat it at around 80℃ for about 1 hour.
A method for producing lemon pickled in syrup, characterized by heating and sterilizing for 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61102469A JPS62259541A (en) | 1986-05-02 | 1986-05-02 | Production of lemon immersed in syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61102469A JPS62259541A (en) | 1986-05-02 | 1986-05-02 | Production of lemon immersed in syrup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62259541A true JPS62259541A (en) | 1987-11-11 |
Family
ID=14328309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61102469A Pending JPS62259541A (en) | 1986-05-02 | 1986-05-02 | Production of lemon immersed in syrup |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62259541A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5258879A (en) * | 1991-02-13 | 1993-11-02 | Matsushita Electric Industrial Co., Inc. | Tracking error detection circuit of magnetic recording and reproduction apparatus for determining tracking error based on pilot signals recorded on a recording meedium |
| EP0777968A1 (en) * | 1995-12-07 | 1997-06-11 | Societe Des Produits Nestle S.A. | Preservation of fruits |
| WO2010098333A1 (en) * | 2009-02-24 | 2010-09-02 | クラシエフーズ株式会社 | Dried cut citrus fruit and manufacturing process therefor |
| EP2537419A1 (en) * | 2010-02-18 | 2012-12-26 | Lunacitric, S.A. | Method for preserving fresh cut lemon |
| JP2023003856A (en) * | 2021-06-24 | 2023-01-17 | 広島県 | Method for producing processed citrus material, and processed citrus material |
-
1986
- 1986-05-02 JP JP61102469A patent/JPS62259541A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5258879A (en) * | 1991-02-13 | 1993-11-02 | Matsushita Electric Industrial Co., Inc. | Tracking error detection circuit of magnetic recording and reproduction apparatus for determining tracking error based on pilot signals recorded on a recording meedium |
| EP0777968A1 (en) * | 1995-12-07 | 1997-06-11 | Societe Des Produits Nestle S.A. | Preservation of fruits |
| WO1997020472A1 (en) * | 1995-12-07 | 1997-06-12 | Societe Des Produits Nestle S.A. | Preserving fruit |
| WO2010098333A1 (en) * | 2009-02-24 | 2010-09-02 | クラシエフーズ株式会社 | Dried cut citrus fruit and manufacturing process therefor |
| EP2537419A1 (en) * | 2010-02-18 | 2012-12-26 | Lunacitric, S.A. | Method for preserving fresh cut lemon |
| EP2537419A4 (en) * | 2010-02-18 | 2015-02-18 | Lunacitric S A | Method for preserving fresh cut lemon |
| JP2023003856A (en) * | 2021-06-24 | 2023-01-17 | 広島県 | Method for producing processed citrus material, and processed citrus material |
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