JPWO2010098333A1 - Dried cut citrus fruit and its production method - Google Patents

Abstract

The present invention relates to a dry-cut citrus fruit that can be eaten while the pericarp (outer pericarp and mesocarp) and the flesh (Jujou and Sandou) are integrated, and can maintain high quality for a long period of time. The flesh and flesh are united without any flaking, so the beautiful appearance can be maintained and the whole can be eaten, and the flesh is moderately softened, giving it an excellent texture and no bitterness and being too sweet The present invention provides a dry-cut citrus fruit that has a good taste and does not brown even after long-term storage and a method for producing the same. The dried citrus fruit is characterized in that the water content is 5 to 30% by weight and the sucrose content in the whole saccharide is 80% by weight or less. [Selection figure] None

Description

  The present invention relates to a dry-cut citrus fruit that can be eaten while the pericarp (outer pericarp and mesocarp) and the flesh (Jujou and Sandou) are integrated, and can maintain high quality for a long period of time. Because the flesh and flesh are united without fleshing out, it can be eaten as a whole with a beautiful appearance, and because the flesh is softened moderately, it has a good texture, no bitterness and is too sweet The present invention relates to a dry-cut citrus fruit that has a good flavor and does not brown even after long-term storage and a method for producing the same.

  Conventionally, dried fruits are known which are dried after the whole raw fruit is cut or peeled. For example, dried prunes, raisins, dried apples, dried mangoes, dried apricots and the like. On the other hand, dried fruits of citrus fruits such as lemon, orange, mandarin orange, and grapefruit are prepared by immersing sliced raw skin flesh with high-concentrated sucrose solution or sucrose-coated candied confectionery or pericarp only. The peels used were common. This is because if the amount of sucrose used is small, only dried fruits with a thin texture and a hard texture can be obtained even if the pulp part remains. However, citrus fruits originally have a beautiful appearance of the cut shape itself, and the original beauty can be obtained only when the skin and flesh are integrated. Accordingly, there has been a demand for a dried citrus fruit that can be eaten as a whole, with the fruit skin and the flesh being united, and maintaining the flavor characteristics of the raw fruit without being too sweet.

As a dried fruit that can be eaten whole with the skin and flesh integrated with citrus fruits, for example, after immersing the sliced citrus fruits in a trehalose solution, performing decompression treatment, returning to normal pressure, and soaking solution A method for producing a dried citrus fruit slice that is discharged and freeze-dried is known (for example, see Patent Document 1).
However, the above dried citrus fruit slices have a moisture content of 5% or less and are not heated to a high temperature in order to prevent crumbling, so when eaten as they are, the skin is so hard that it is difficult to bite, and while chewing, There was a problem that only the crepe skin remained in the mouth forever. In addition, there is no process for removing bitterness, and the amount of trehalose permeated is insufficient. Furthermore, the lemon slice produced by the above method has a strong acidity and is good to float on beverages such as black tea, but has a problem in terms of flavor to eat, and has a tendency to turn brown when stored for a long period of time.

In addition, there is a method for producing a freeze-dried lemon that is immersed in hot water before it is cut into slices to remove terpin oil, and then sliced into 1 to 10% sugar aqueous solution such as sucrose and then freeze-dried. It is known (for example, refer to Patent Document 2).
However, the above terpin oil removal treatment method only removes the bitter taste of the outer skin (flavedo) of the pericarp, and the bitterness of the mesocarp (albedo) still remains, so the bitterness could not be completely removed. . In addition, the short-time immersion with the low-concentration saccharide aqueous solution as described above has a problem that the immersion is insufficient and the skin is hard. Furthermore, although the sourness of the pulp is too strong, it is good to float on beverages such as black tea, but there is a problem in terms of flavor to eat directly, and there is a tendency to brown when stored for a long time.

JP 2006-101763 A Japanese Unexamined Patent Publication No. 60-70030

  The present invention has been made in view of the circumstances as described above, and the object of the present invention is to eat while the pericarp (outer pericarp and mesocarp) and flesh (jojo and sand perilla) are integrated. For dry-cut citrus fruits that can maintain high quality for a long period of time, more specifically, the flesh does not fall off, and the skin and flesh are integrated, so it can maintain a beautiful appearance and can be eaten entirely To provide a dry cut citrus fruit that is excellent in texture because it is moderately softened, has no bitter taste and is not too sweet, does not brown even after long-term storage, and a method for producing the same is there.

  The present invention achieves the above object with a dry-cut citrus fruit characterized in that the water content is 5 to 30% by weight and the sucrose content in the whole saccharide is 80% by weight or less.

Preferably, the acidity is 2% or less. More preferably, the surface is coated with the following component (A).
(A) One or more of fumaric acid, adipic acid, glutamic acid, vitamin C and corn starch.

More preferably, it is obtained by the following steps.
(1) A step of cutting raw citrus fruits.
(2) A step of drying the cut citrus fruit.
Furthermore, it is desirable to include a step of adjusting the acidity after step (1).

Furthermore, this invention is a manufacturing method for obtaining the dried cut citrus fruit whose water content is 5 to 30 weight% and whose sucrose content in the whole saccharide is 80 weight% or less, Comprising: The said objective is achieved by the manufacturing method of the dry cut citrus fruit sequentially provided.
(1) A step of cutting raw citrus fruits.
(2) A step of drying the cut citrus fruit.

Preferably, the method further includes the step of adjusting the acidity after step (1), and more preferably the step of immersing the sugar after adjusting the acidity after step (1) or after step (1). including. Further, it is more preferable to include a step of coating the surface with the following component (A).
(A) One or more of fumaric acid, adipic acid, glutamic acid, vitamin C and corn starch.

  That is, the present inventors examined dry-cut citrus fruits that do not hinder the flavor and texture even if they are eaten while the skin and flesh are integrated. The target quality is that the flesh does not fall off and the skin and the flesh are integrated, so it can maintain a beautiful appearance and can be eaten as a whole, and the skin is moderately softened, giving it an excellent texture and bitterness. Furthermore, the flavor was good without being too sweet, and the good state was maintained even after long-term storage at room temperature for 6 months or more.

Here, the structure of the citrus fruit will be described with reference to the drawings.
FIG. 1 is a cross-sectional view cut horizontally with respect to the direction in which citrus fruits bear fruit, and FIG. 2 is a cross-sectional view cut vertically. In FIG. 1, 1 is a pericarp, 1a is an outer pericarp, and 1b is a mesocarp. The pericarp 1 according to the present invention refers to both the outer pericarp 1a and the intermediate pericarp 1b. That is, unless specifically described as outer skin or mesocarp in this specification, “pericarp” indicates both. As shown in FIGS. 1 and 2, the outer skin 1a is composed of a cell layer including an epidermis 2 and oil vesicles 3, and the mesodermal skin 1b is a white spongy tissue inside the outer skin 1a. The pulp 4 refers to the sand 4b for storing the juice and the funnel 4a for storing the sand 4b. In the present invention, the fact that the skin 1 and the pulp 4 are integrated indicates a state in which all of the outer skin 1a, the middle skin 1b, the funnel 4a, and the sand 4b are prepared.

  As a result of examination of target quality reproduction, by adjusting the moisture content in the cut citrus fruits and the sucrose content in the whole sugar, more preferably by heating the whole fruit before cooling and then cooling it It has been found that the pericarp is moderately softened and has a moist and soft texture, and has a good taste without bitterness and is not too sweet, and can be eaten as a whole with the pericarp and flesh integrated.

  Furthermore, despite the merit that conventional dried fruits can be stored for a long period of time, depending on the type of citrus fruits, if they are stored for a long period of 6 months or longer, they will turn brown and the quality will deteriorate. The present inventors have clarified that the acidity of citrus fruits is to influence the browning state during long-term storage, and the acidity of dried cut citrus fruits is 2% or less regardless of the type of citrus fruits. As a result, the present inventors have found that the color tone immediately after production can be maintained even after long-term storage at room temperature for 6 months or longer without browning.

According to the present invention, a dry cut citrus fruit having a water content of 5 to 30% by weight and a sucrose content in the whole saccharide of 80% by weight or less is used, so that the pericarp is softened moderately and chewing becomes easy. It has a moist and soft texture, there is no sense of incongruity between the texture of the skin and the flesh, and the whole skin and flesh can be eaten together. In addition, long-term storage at room temperature is possible.
More preferably, when the acidity of the dried cut citrus fruit is adjusted to 2% or less, the color tone immediately after production can be maintained without browning even when stored at room temperature for 6 months or longer, and the stickiness of the surface is further suppressed. Can do.
More preferably, since it is coated with one or more components of fumaric acid, adipic acid, glutamic acid, vitamin C and corn starch, it suppresses the stickiness of the surface of the dried cut citrus fruit and can be easily done by hand. You can eat snacks.
The dried cut citrus fruit of the present invention has no flesh loss, has a good appearance with a transparent appearance, has no fruit bitterness, has a refreshing sweetness like citrus fruit, and a juicy feeling of fresh fruit Is a good flavor.

Cross section cut horizontally against the direction of citrus fruits growing on the tree Cross section cut perpendicular to the direction in which citrus fruits grow on the tree ("Fruit Science", Asakura Shoten Co., Ltd., page 5 (1994))

The present invention will be described in detail.
First, the citrus fruit used in the present invention refers to a citrus genus (Citrus) and a kumquat genus (Fortunella) that are generally used as citrus fruits. Specifically, the citrus genus includes perfumed citrus fruits (lemon, lime, yuzu, kabosu, daidai, sudachi, shiquasar, citron, bushcan, etc.), oranges (valencia orange, navel orange, blood orange, etc.), grapefruits (Marsh, Ruby, etc.), Citrus (Natsumikan, Hassaku, Hyuganatsu, Sweety, Dekopon, etc.), Tangor (Iyokan, Tankan, Kiyomi, etc.), Tan Zero (Seminor, Mineola, etc.), Bungtan (Buntan, Bumpeiyu, etc.) , Mandarin oranges (mandarin orange, citrus orange, mandarin orange, ponkan, tachibana, etc.). In addition, examples of the genus Kumquat include Nympho kumquat, Marumi kumquat, and Nagami kumquat.

The dry cut citrus fruit according to the present invention means a raw citrus fruit that has been cut and dried.
Examples of the cutting treatment include cutting such as round cutting, half-moon cutting, ginger cutting, diagonal cutting, and comb cutting. Among these, circular cutting is preferable in terms of appearance shape, flavor, and processability.

In the drying process, the cut citrus fruit is dried by an appropriate method to be described later, and it is easy to chew the fruit skin by adjusting the water content to 5 to 30% by weight in the total weight of the dried cut citrus fruit. It is important in terms of adjusting to hardness and long-term storage at room temperature.
If the water content is less than 5% by weight, the skin tends to be crispy and the flesh tends to have a hard texture like hardened candy, and if it exceeds 30% by weight, the long-term storage at room temperature is poor and sterilization Processing and refrigerated storage are required.
Preferably, the water content is 10 to 20% by weight from the viewpoint of long-term storage that reproduces the juicy feeling of fresh fruits and obtains a moist and good texture.
Note that the moisture content may be measured as follows.
(Measurement of water content)
About 3 g of dry-cut citrus fruit crushed with a smasher, slicer, knife, etc. is accurately weighed, brought to a constant weight by a vacuum drying method, and calculated by the weight difference before and after drying. For example, the measurement is performed with a vacuum dryer VOS-300D (manufactured by Tokyo Rika Kikai Co., Ltd.) at 1 mmHg or less at 108 ° C. for 3.5 hours.

Moreover, it is important for the dry cut citrus fruit of this invention to adjust the sucrose content in whole saccharides to 80 weight% or less from the point of favorable food texture, flavor, and external appearance.
The sucrose content in the whole saccharide indicates the ratio of the sucrose content to the total weight of the saccharide, with the total weight of sucrose, glucose and fructose contained in the dried cut citrus fruit as the total weight of the saccharide.
If the sucrose content exceeds 80% by weight, the sucrose contained in the dried cut citrus fruits will crystallize, and the skin and flesh will tend to be hard and crispy, and the appearance will become whitish, and the transparency of the flesh will be Furthermore, since the sweetness of sucrose stands out, it tends to be inferior in citrus fruit in terms of flavor.
Preferably, the sucrose content in the whole saccharide is 70% by weight or less from the viewpoint of obtaining a refreshing and sweet flavor like a citrus fruit and obtaining a moist and good texture.
In addition, what is necessary is just to perform the measurement of sucrose content in the saccharides as follows.
(Measurement of sucrose content in whole sugar)
About 10 g of dry-cut citrus fruit was accurately weighed, and a 10-fold amount of water was pulverized and homogenized with a homogenizer, etc., and then further diluted 100-fold, using a JK International F kit, sucrose Measure glucose, fructose content. The ratio of the sucrose content to the total weight of the sucrose, glucose and fructose is calculated.

Moreover, the dry cut citrus fruit of the present invention, when adjusted to acidity of 2% or less, maintains the color immediately after production without browning even when stored at room temperature for 6 months or longer, and has a good texture and flavor. It is preferable in terms of suppressing the stickiness of the surface. Examples of the method for adjusting the acidity include a method of perforating, branching, or branching after perforation described in [0028] to be described later. The acidity is a value obtained by converting all of the acidulant and organic acid contained in the dried cut citrus fruit into citric acid concentration, and is obtained by removing acidity and organic acid attached to the surface by coating treatment etc. Point to.
In addition, what is necessary is just to measure the acidity which a dry cut citrus fruit contains as follows.
(Measurement of acidity)
First, remove the surface deposits of dried cut citrus fruits. That is, the surface is wiped with a brush or the like, and is further brushed with a brush or the like while being exposed to running water for 30 seconds. Next, wipe off the moisture on the surface with paper or a cloth. Next, about 10 g of dry-cut citrus fruits excluding surface deposits were added to a 10-fold amount, and the diluted solution was ground and homogenized with a homogenizer or the like. Measured by Kogyo Co., Ltd.).

  Also preferably, when the surface is coated with one or more components of fumaric acid, adipic acid, glutamic acid, vitamin C and corn starch, the stickiness of the surface of the dried cut citrus fruit is suppressed and can be easily pinched by hand. It is desirable in that it can be eaten and can reproduce the juiciness of fresh fruits. Moreover, when vitamin C is used for the said component, it is suitable at the point of nutrient enhancement. Furthermore, the above ingredients include starch, modified starch, dextrin, dietary fiber, vitamins, minerals, saccharide sweeteners (sucrose, glucose, fructose, etc.), high-intensity sweeteners (sucralose, aspartame, acesulfame K, etc.) ), Organic acids (citric acid, tartaric acid, malic acid, etc.), amino acids, proteins, seasonings (salts, etc.), powdered fragrances, and the like in dry powder form.

Next, the dry cut citrus fruit of the present invention is produced, for example, as follows, but is not limited to the following production method.
First, raw citrus fruits as raw materials are washed with water to remove defective products and foreign substances. After that, preferably, when the citrus fruit is heated in an aqueous medium with the skin softened, the fruit skin becomes soft and has a moist and soft texture, the bitterness of the outer fruit skin is removed and the flavor is improved. It is suitable. Furthermore, cooling after heating in an aqueous medium is preferable in that the pulp does not expand or soften due to the residual heat of heating, and damage to the pulp is minimized. For example, after heating in boiling water or 0.2 to 10% alkaline solution at about 100 ° C. for 30 seconds to 5 minutes, or in 0.2 to 10% alkaline solution at about 80 ° C. for 1 to 6 minutes, 20 to 25 ° C.) by cooling it under running water to make the product temperature 30 ° C. or less. Examples of the alkali component include sodium hydroxide and polymerized phosphates (polyphosphate, metaphosphate, pyrophosphate, etc.).

  Next, the cooled citrus fruit is cut. The cut is as described above, and the size is preferably about a bite size (about 50 mm × 25 mm × 5 mm). In the case of a round slice, the thickness is preferably 2 to 10 mm, and more preferably 3 to 6 mm, from the viewpoint of suppressing the omission of the pulp, which provides a moist and soft texture.

  By adjusting the acidity of the cut citrus fruit before performing the next drying step, it maintains the color immediately after production without browning even when stored for a long period of time at room temperature for 6 months or longer. The softening of the pericarp results in a moist and soft texture, and it is preferable in that it can remove the bitterness of the mesocarp that tends to leave bitterness among the pericarp. Adjustment of the acidity is particularly preferable in that a fruit having a strong acidity such as citrus citrus fruits such as lemon and a raw fruit acidity of 3% or more can prevent browning due to long-term storage.

The adjustment method of acidity should just be the processing method from which the acidity of a dry cut citrus fruit will be 2% or less. For example, a method of perforating or blanching a cut citrus fruit or blanching after perforating can be mentioned. In particular, in the case of fruits having a strong acidity such as citrus citrus fruits such as lemons, and a fruit acidity of 3% or more, it is preferable to use a method of branching after perforation in terms of preventing browning due to long-term storage. It is. Examples of the perforating method include a method of piercing the skin or flesh with a sharp instrument such as a needle, a sword mountain, a nail, or a cut. The size of the perforated hole is about 0.3 to 3 mm in diameter, and the ratio of the perforated hole is 4 to 20 per 1 cm ² of the cut surface, which suppresses browning, good appearance shape, and variation in drying. It is preferable in terms of suppression and shortening of drying time. The blanching method is preferably heated in an aqueous medium at 60 to 100 ° C. for 30 seconds to 20 minutes in terms of inactivation of browning-related enzymes, suppression of browning, and softening of the skin structure.

Furthermore, the cut citrus fruits are suitable in terms of texture and flavor when immersed in sugar before the drying step. In addition, when adjusting the acidity, it is preferable to soak the sugar after adjusting the acidity from the viewpoint of further enhancing the effect of the sugar soaking. Examples of sugars immersed in sugar include sucrose, glucose, fructose, maltose, isomerized sugar, tagatose, trehalose, isomerized lactose, oligosaccharides, sugar alcohols, reduced starch saccharified products, and sucralose. Non-sugar sweeteners such as Stevia, Acesulfame K, Aspartame, etc. may be mentioned, and may be appropriately selected from these and used alone or in combination. Among these, sucrose, glucose, and fructose are preferably used because they have a particularly moist and soft texture, a natural sweetness of citrus fruits, and a refreshing aftertaste.
Examples of the auxiliary material for the sugar solution include acidulants, lactic acid products, fruit juices, alcoholic beverages, stabilizers, emulsifiers, fragrances, coloring agents, salt, various nutritional components (vitamins, minerals, dietary fiber, etc.) and the like. Any of these may be selected and used as appropriate.

Sugar dipping may be either single dipping or multiple dipping. Examples of the dipping method include standing in a sugar solution for a certain period of time, heating, cold thawing, depressurizing treatment, and the like, and single or multiple combinations may be appropriately selected and employed.
For example, when combined with a soaking method in which cold thawing is performed by primary soaking and reduced pressure processing by secondary soaking, the pericarp is softened by destroying the pericarp tissue (particularly the cell wall), and the sugar soaking rate of the pericarp is improved. It is preferable in that the bitterness of the peel is removed and the flavor becomes good. As specific conditions, after being slowly frozen to -20 to -5 ° C over 1 to 72 hours while immersed in a Brix 20 to 30% sugar solution (mixed with sucrose, glucose and fructose), it takes 12 to 72 hours. After the primary soaking that slowly thaws to 4 ° C., it is immersed in Brix 40-60% sugar solution (mixed with sucrose, glucose, and fructose), and is decompressed at 1-30 cmHg at room temperature (20-25 ° C.) for 10 minutes to 3 hours. When combined with secondary soaking for 12 to 72 hours at 4 ° C. and normal pressure (76 cmHg) after treatment, the outer skin of the citrus fruit will soften, and the moist and soft food It is suitable in that the flesh is thick and has a texture that is responsive to eating, and the bitterness of the mesocarp, which tends to remain bitter, is removed from the skin, resulting in a good flavor.

  Next, the cut citrus fruit is dried. The drying method may be appropriately selected from drying by fluid heating, vacuum freeze drying, and the like. Among these, drying by fluid heating is preferable in that the process is simple and the treatment can be performed in a short time. Drying by fluid heating is a general hot air dryer that circulates hot air, as well as a device that blows hot air directly from above and below the object (for example, a jet zone system (continuous type) manufactured by Arakawa Seisakusho, This is a method in which a fluid is directly blown onto an object and dried by using a convection apparatus, a fan, a dryer air conditioner, etc. used for roasting coffee, etc., a jet roast type (batch type). The drying condition is that the moisture content is adjusted to 5 to 30% by weight in the total weight of the dried cut citrus fruit, and it is not too hard and not too soft. Important in terms. Specifically, in the case of a hot air dryer, the temperature may be 50 to 70 ° C. and 1.5 to 15 hours.

  Next, if necessary, when the surface of the dried cut citrus fruit is coated with one or more components of fumaric acid, adipic acid, glutamic acid, vitamin C, and corn starch, the stickiness of the surface is suppressed and it is easy to handle. It is preferable in that it can be eaten with a pinch, can suppress stickiness during long-term storage, and can reproduce the juiciness of fresh fruits. As described above, auxiliary materials may be appropriately added to the above components. Examples of the coating method of the above components include a revolving pan, direct stirring and mixing, and the like, as long as it can be uniformly dispersed on the surface of the dried cut citrus fruit.

The dried cut citrus fruit thus obtained is adjusted to have a water content of 5 to 30% by weight and a sucrose content in the entire saccharide of 80% by weight or less. Further, in this case, the water activity (Aw) is adjusted to 0.8 or less to provide a moist, soft and chewy texture due to moderate softening of the skin and long-term storage at room temperature. It is suitable. If the water activity exceeds 0.8, the long-term storage at room temperature is inferior, and sterilization treatment or refrigeration storage is required. The water activity may be measured as follows.
(Measurement of water activity)
In a sealed container, dry cut citrus fruits crushed with a masher, slicer, knife, etc. are placed in a special cup and placed in a sensor, and the equilibrium vapor pressure in the sealed container is measured with a water activity meter Lab Master an Standard (Sieber). The product is allowed to stand until the value becomes stable, and the stable value is defined as water activity (Aw).

  In addition, what is necessary is just to wrap with a package body suitably, when commercializing the dry cut citrus fruit of this invention. Preferably, the material of the package is aluminum, aluminum vapor deposition, glass vapor deposition and other moisture-absorbing preventive, light-shielding, and gas-barrier sealable materials, and after packaging, the quality of dry-cut citrus fruits deteriorates ( This is preferable in that deterioration of flavor, stickiness, etc. can be further suppressed. Further, if necessary, attachment of an oxygen scavenger or oxygen substitution with an inert gas may be performed when the package is accommodated.

Hereinafter, the present invention will be specifically described based on examples.
<Example 1>
(1) After washing raw lemon (acidity 6.2%) with water and removing defectives and foreign substances, heat the lemon in boiling water for 2 minutes with skin, then expose it to running water at room temperature (20 ° C), The product was cooled to 30 ° C.
(2) The cooled lemon was cut into round slices with a thickness of about 4 mm to remove seeds.
(3) The acidity of the cut lemon was adjusted. That is, after punching the peel and pulp of lemon cut at a rate of 9 pieces / cm ² using a needle, it was blanched at 80 ° C. for 3 minutes.
(4) Sugar immersion was performed twice on the lemon with adjusted acidity. In the sugar soaking method, the primary soaking was performed by slowly freezing to −16 ° C. over 24 hours while being immersed in a Brix 30% sugar solution, and then slowly thawing to 4 ° C. over 24 hours. Next, as a secondary immersion, it was transferred to a Brix 50% sugar solution and immersed, and subjected to a vacuum treatment of 6 cmHg at room temperature (25 ° C.) for 10 minutes, and then allowed to stand at 4 ° C. and normal pressure (76 cmHg) for 24 hours. . The Brix 30% sugar solution is a mixed solution of 15% sucrose and 20% fructose glucose liquid sugar (solid content 75%), and the Brix 50% sugar solution is 25% sucrose and 33% fructose glucose liquid sugar ( A liquid mixture having a solid content of 75% was used.
(5) The lemon after dipping the sugar was dried at 60 ° C. for 5 hours with a hot air dryer.

<Examples 2-5, Comparative Examples 1-3>
Examples 2 to 5 and Comparative Examples 1 to 3 were prepared by the same production method as in Example 1 so that the contents shown in Table 1 were obtained. In addition, for the sugar immersion in the step (4), a sugar solution having the composition ratio shown in Table 2 was used in the same Brix.

<Example 6>
The same procedure as in Example 1 was performed except that the rate of perforating the skin and flesh in the step (3) of Example 1 was 2 / cm ² .

<Example 7>
The same procedure as in Example 1 was performed except that the step of perforating the skin and flesh of (3) in Example 1 was omitted.

<Examples 8 to 14>
The process was performed in the same manner as in Example 1 except that the following process (6) was added after the process (5) in Example 1.
(6) The surface of the dried cut lemon was coated by directly stirring and mixing the powder components shown in Table 3 with stirring. Examples 8 to 12 are single powders, Example 13 is a mixed powder of 70 wt% fumaric acid and 30 wt% citric acid, and Example 14 is a mixed powder of 70 wt% fumaric acid and 30 wt% tartaric acid. Was used.

<Example 15>
The same procedure as in Example 1 was performed except that the step (1) of Example 1 was changed as follows and the step (6) was added.
(1) After washing raw kabosu (acidity 6.9%) with water, removing defectives and foreign objects, heating the kabos in boiling water for 3 minutes with skin, and then exposing it to running water at room temperature (20 ° C). The product was cooled to 30 ° C.
(6) The surface of the dried cut cabos was coated by directly shaking and mixing the fumaric acid powder component.

<Example 16>
The same procedure as in Example 1 was performed except that the step (1) of Example 1 was changed as follows and the step (6) was added.
(1) After washing raw lime (acidity 6.9%) with water and removing inferior goods and foreign substances, the lime is peeled and heated in a 10% sodium hydroxide solution at 100 ° C. for 1 minute, and then at room temperature (20 ° C. ) And then cooled to 30 ° C.
(6) The surface of the dried cut lime was coated by directly shaking and mixing the fumaric acid powder component.

<Examples 17 to 19>
The procedure was the same as in Example 1 except that the type of raw fruit used in the step (1) of Example 1 was changed and the step of perforating the skin and pulp of (3) in Example 1 was omitted. In addition, Navel orange (acidity 0.5%) was used in Example 17, Grapefruit white (acidity 1.4%) in Example 18, and Citrus unshiu (acidity 0.6%) in Example 19.

<Example 20>
Similar to Example 1 except that the raw fruit used in the step (1) of Example 1 is changed to Satsuma mandarin (acidity 0.6%) and the steps (3) and (4) are omitted. went.

<Example 21>
Example 1 except that the raw fruit used in the step (1) of Example 1 is changed to Satsuma mandarin (acidity 0.6%) and the branching step (3) and the step (4) are omitted. The same was done.

<Example 22>
The raw fruit used in the step (1) of Example 1 is changed to Satsuma mandarin (acidity 0.6%), the step of perforating the skin and flesh in the step (3) is omitted, and the step (4) The process was performed in the same manner as in Example 1 except that is omitted.

<Example 23>
The raw fruit used in the step (1) of Example 1 was changed to Satsuma mandarin (acidity 0.6%), the step (3) was omitted, and the step (4) was as follows. The same operation as in Example 1 was performed.
(4) Sugar dipping was performed once on the cut Citrus unshiu. The sugar immersion method was left in a Brix 40% sugar solution at 4 ° C. for 24 hours. The Brix 40% sugar solution was a mixture of 20% sucrose and 26.7% fructose glucose sugar sugar (solid content 75%).

<Example 24>
The process was performed in the same manner as in Example 1 except that the process (2) in Example 1 was changed as follows and the process (6) was added.
(2) The cooled lemon was cut into approximately bite-sized combs (about 50 mm × 25 mm × 5 mm) to remove seeds.
(6) The surface of the dried cut lemon was coated by directly shaking and mixing the fumaric acid powder component.

<Example 25>
The same procedure as in Example 1 was performed except that the step (1) of Example 1 was changed as follows and the step (6) was added.
(1) Fresh lemon (acidity 6.2%) is washed with water to remove defective products and foreign substances, and then the lemon is peeled and heated in a 10% sodium hydroxide solution at 100 ° C. for 1 minute, and then at room temperature (20 ° C. ) And then cooled to 30 ° C.
(6) The surface of the dried cut lemon was coated by directly shaking and mixing the fumaric acid powder component.

<Example 26>
The same procedure as in Example 1 was performed except that the step (1) in Example 1 was changed as follows.
(1) Fresh lemon (acidity 6.2%) was washed with water to remove defective products and foreign matters.

  For each of the Examples and Comparative Examples obtained as described above, the dried cut citrus fruits, the water content, the sucrose content in the whole saccharide, the acidity, the water activity, and the texture, flavor, appearance shape Evaluation was made for stickiness, browning due to long-term storage, and long-term storage. The above results are shown together in Tables 1 and 3-5. Table 6 shows details of evaluation in Tables 1 and 3 to 5. In addition, each measuring method followed the above-mentioned method, and evaluation performed sensory evaluation by 20 expert panelists. Moreover, browning by long-term storage and long-term storage stability were evaluated for products stored at 55 ° C. for 5 days corresponding to one year of normal temperature storage after storing the dried cut citrus fruits after filling them in an aluminum pouch with nitrogen.

As a result of the evaluation, the examples were good in all of texture, flavor, appearance, stickiness, browning by long-term storage, and long-term storage. In particular, Examples 1, 5, 8, 9, 11, 12, 17, 18, 19, 25 have a high overall evaluation and can obtain the best results, and the skin is moderately soft and moist, and the pulp Was thick and responsive to eating, had a good balance between acidity and clean sweetness without bitterness, a flavor that reproduced the juiciness of fresh fruits, and had good appearance and long-term storage. In particular, the citrus fruits of Examples cut into round slices were beautiful in shape and appetizing.
In addition, in Examples 8 and 13, the juiciness of fresh fruits seemed to be expelled, and the flavor was even better than in Example 1.

Moreover, it is guessed that the browning evaluation by long-term storage of Example 7 was bad because the acidity after processing was as high as 4.7%.
In addition, Example 23 was slightly inferior in texture to Example 1 because sugar was soaked using a method of leaving for a certain period of time. In addition, it was assumed that the taste was good due to the use of Satsuma mandarin with relatively little bitterness of the raw fruit skin.
In Example 26, since the lemon was not heated in water with the skin peeled, there was no heat history of the pulp, and even after the subsequent steps, the pulp was not crushed and the yield was high. A product almost equivalent to 1 was obtained.
Therefore, it can be seen that setting the acidity to 2% or less is effective for improving the flavor, texture and appearance.

  On the other hand, Comparative Example 1 was particularly poor in texture, stickiness, and long-term storage stability, and could not be commercialized at room temperature. In Comparative Example 2, the texture was poor because both the skin and the flesh were hard. In Comparative Example 3, both the skin and the flesh were hard, so the texture was poor, the sweetness was conspicuous and clouded, and it did not look like a citrus fruit.

1 pericarp 1a pericarp (flavedo)
1b Mesodermal (Albedo)
2 epidermis 3 oil vesicles 4 flesh 4a juno 4b sand

Claims (9)

A dry-cut citrus fruit characterized by having a water content of 5 to 30% by weight and a sucrose content in the saccharides of 80% by weight or less. Furthermore, the dry cut citrus fruit of Claim 1 whose acidity is 2% or less. Furthermore, the dry cut citrus fruit of Claim 1 or 2 by which the surface is coat | covered with the following (A) component.
(A) One or more of fumaric acid, adipic acid, glutamic acid, vitamin C and corn starch. Furthermore, the dry cut citrus fruit of Claim 1 obtained by the following process.
(1) A step of cutting raw citrus fruits.
(2) A step of drying the cut citrus fruit. Furthermore, the dry cut citrus fruit of Claim 4 including the process of adjusting acidity after a process (1). It is a manufacturing method for obtaining a dry cut citrus fruit having a water content of 5 to 30% by weight and a sucrose content in the whole saccharide of 80% by weight or less, and comprises the following steps in sequence. How to make citrus fruits.
(1) A step of cutting raw citrus fruits.
(2) A step of drying the cut citrus fruit. Furthermore, the manufacturing method of the dry cut citrus fruit of Claim 6 including the process of adjusting acidity after a process (1). Furthermore, the manufacturing method of the dry cut citrus fruit of Claim 6 or 7 including the process of immersing sugar after adjustment of acidity next to a process (1) or a process (1). Furthermore, the manufacturing method of the dry cut citrus fruit of any one of Claim 6 thru | or 8 including the process of coat | covering the dried citrus fruit surface with the following (A) component after the process (2).
(A) One or more of fumaric acid, adipic acid, glutamic acid, vitamin C and corn starch.

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