WO2015146746A1 - Composition for processing citrus fruit pulp and method for producing pulp processed food product using same - Google Patents

Abstract

The present invention provides a composition for processing used to remove the endodermis from a citrus fruit and prevent softening of pulp, and a processing method using the same. A citrus fruit pulp from which the endodermis has been removed and in which softening has been prevented is obtained by performing a processing treatment comprising treatment for three hours or longer or 15 hours or longer at a low temperature of less than 20˚C in a state of contact between endodermis and a composition for processing citrus fruit pulp, characterized in including at least one enzyme selected from the group consisting of cellulase enzyme, pectinase enzyme, and hemicellulase enzyme, pectin methyl esterase enzyme, and calcium.

Description

Citrus pulp processing composition and method for producing processed pulp food using the same

The present invention relates to a method for processing citrus fruits.

Raw materials for processed citrus fruit products undergo processing steps such as peeling and heat sterilization. The processing at the time of processing has a problem that the pulp is softened and the texture and freshness inherent to the raw material are impaired. In the peeling of citrus raw materials, we invented a treatment method using an enzyme that minimizes the damage to the pulp (Patent Document 1). However, even if it is the pulp prepared using this method, when heat-sterilized, it was a problem that a pulp will soften compared with the pulp before a heating.

It is known that physical properties of vegetables and fruits become hard when treated with an aqueous solution containing a salt such as calcium. In the prior patent document using this, a method in which vegetables are immersed in a calcium aqueous solution at a low temperature and then heated to 40 to 70 ° C. (patent document 2), fruit vegetables and root vegetables are mixed with a calcium salt aqueous solution. A method of preventing boiling from being soaked in vacuum and treating with a heated calcium salt solution (Patent Document 3), and a method of heating vegetables in an aqueous solution containing L-aspartate alone or in combination with calcium salt ( Although there is Patent Document 4), the subject is not citrus, and there is no description about the use of pectin methylesterase (PME) activity. In the prior patent on softening prevention using calcium treatment and PME activity for fruits, the peeled, de-cored and cut apples were deaerated under reduced pressure and then immersed in an ascorbic acid boiling water solution containing calcium, followed by blanching treatment. There are a method of adding saccharides and storing them frozen (Patent Document 5), and a method of immersing fruits such as strawberries in a pectinesterase-containing aqueous solution, subjecting them to reduced pressure, and freezing after adjusting the sugar content (Patent Document 6). Is not for citrus fruits, but also for frozen processed products. In addition, for a jelly manufacturing method containing vegetables and fruits, a dispersion in which solids of vegetables and fruits are added to a calcium-containing solution and a solution in which low methoxyl pectin is dissolved are separately prepared and mixed. There is a method (Patent Document 7) of mixing and cooling and solidifying a raw material solution containing a gelling agent and a thickening polysaccharide (Patent Document 7). It is not combined with the process. Patent Document 8 and Patent Document 9 use a decrease in methyl esterification of pectin (methylesterase activity). However, Patent Document 8 is not subject to root vegetables and citrus fruits, but heated as a condition for activating PME. It is a complicated process and not a combination with a peeling process. In Patent Document 9, the object is limited to aloe, and the process for maintaining the texture also requires heat treatment, which is different from the present invention.

Japanese Patent No. 5374547 JP-A-60-237957 Japanese Unexamined Patent Publication No. 03-285651 Japanese Patent Laid-Open No. 2002-65198 JP 2004-105083 A JP 2010-124767 JP 09-172986 JP Japanese Unexamined Patent Publication No. 2008-17770 JP 2004-248607 A

The present invention aims to provide a processing composition for preventing softening of pulp after heating of citrus fruits and a processing method using the same. In the skinning process of raw materials when manufacturing processed products using citrus fruit pulp, the pulp bunches with endothelium are added to the composition containing pectin methylesterase activity and an enzyme that degrades the endothelium and calcium. By soaking for a long time, it is possible to efficiently remove the endothelium and obtain a pulp having a hardness and texture close to that of fresh fruit even after heating.

Citrus fruits have a structure having an outer skin and an endothelium, and therefore a more complicated skinning process is required when processing to use the pulp compared to other fruit types. Conventional techniques in the method of peeling citrus fruits include physical treatment such as manual work, chemical treatment with chemicals, etc., and enzyme treatment (Patent Document 1) that can efficiently maintain and maintain the flesh quality. Even if it has any, when manufacturing the processed goods using the pulp after peeling, it was a subject to be softened by a washing | cleaning process or a heat sterilization process. As a method of preventing softening of the pulp after peeling, as a method not intended for citrus fruits, a method of heating by immersing in an aqueous solution containing calcium (Patent Documents 2, 3, and 4) and methyl esterification of pectin Although there is a heat treatment (Patent Documents 8 and 9) for causing a decrease, the process is inefficient for citrus fruits that are complicated even in the peeling process, and damage to the flesh due to further heating It was feared that the softening prevention effect was considered to be small.

As a result of intensive studies in view of these, in addition to at least one enzyme activity selected from the group consisting of cellulase-based, pectinase-based, and hemicellulase-based enzyme activities during the treatment for decomposing and removing the endothelium of citrus fruits, Then, the citrus fruit bun with the endothelium attached is immersed in a composition (aqueous solution) to which pectin methylesterase activity and calcium are added at the same time, and the temperature is low (less than 20 ° C .; preferably 15 ° C. or less, more preferably It was found that the endothelium was almost completely removed by standing at 10 ° C or lower for a long time (15 hours or longer), and the hardness and texture close to that of fresh fruits could be maintained after heating (at 85 ° C for 30 minutes). . The present inventors have found the lower limit of pectin methylesterase activity and the calcium concentration in the composition effective in preventing flesh softening, and have completed the present invention.

That is, the present invention is as follows.
[1] A processing composition for removing the inner skin of citrus pulp while preventing softening of the pulp, and is selected from the group consisting of (a) a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme A citrus pulp processing composition comprising: (b) an enzyme containing a pectin methylesterase enzyme; and (c) calcium.
[2] When pectin methylesterase activity is defined as an enzyme activity unit (PMEU) that decomposes the methyl ester of pectin in 1 minute to generate 1 μmol of carboxyl group, it contains 1.34 PMEU / mL or more and calcium 9.4 Cimol / L or more, [1] The composition for citrus pulp processing characterized by the above-mentioned.
[3] The composition for processing citrus pulp according to [1] or [2], which prevents softening of the pulp due to washing or heat sterilization of the pulp.
[4] The citrus pulp processing composition according to any one of [1] to [3], wherein the calcium is calcium lactate.
[5] A method for producing a citrus pulp from which endothelium is removed and softening is prevented, which comprises contacting the citrus fruit processing composition according to any one of [1] to [4] with a citrus fruit.
[6] A citrus pulp with the endothelium removed and softened prevented, comprising treating the citrus pulp processing composition and the citrus pulp endothelium in contact with the citrus pulp endothelium at a low temperature of less than 20 ° C. for 3 hours or more. How to manufacture.
[7] A citrus pulp with the endothelium removed and prevented from softening, comprising treating the citrus pulp processing composition and the citrus pulp endothelium in contact with the citrus pulp endothelium at a low temperature of less than 20 ° C. for 15 hours or more. How to manufacture.
[8] The method for producing a citrus pulp in which the endothelium is removed and softening is prevented, which is performed at a low temperature of 10 ° C. or less.
[9] Impregnation of the citrus pulp processing composition according to any one of [1] to [4] into the fruit with an outer skin, and processing in a state where the endothelium and the processing composition are in contact with each other A method for producing a citrus pulp from which the endothelium of [5] to [8] is removed and softening is prevented.
[10] The physical surface of the citrus fruit with an outer skin is subjected to a physical treatment consisting of drilling, and the fruit is immersed in the citrus pulp processing composition according to any one of [1] to [4]. A method for producing a citrus pulp in which the endothelium of [9] is removed and softening is prevented, which comprises impregnation under reduced pressure.
[11] Including the citrus fruit processing composition according to any one of [1] to [4] into the citrus fruit with an outer skin and injecting the citrus fruit processing composition, the inner skin of [9] is removed and softened. A method for producing prevented citrus pulp.
[12] Manufactures citrus pulp that is not cracked and retains the hardness, color, and nutrients of fresh citrus fruit pulp, and the endothelium of any of [6] to [11] is removed and softened A method for producing citrus fruit pulp in which rust is prevented.
[13] A citrus fruit pulp produced by the method of any one of [6] to [12] from which endothelium is removed and softening is prevented.
[14] The citrus pulp of [13], wherein the methyl esterification rate of the pulp CSP is less than 30% and / or contains 20 mg / 100 gFW or more of calcium.
[15] A citrus fruit produced by the method of [9] to [11], wherein the outer skin remains attached and the inner skin is removed to prevent softening of the pulp.
[16] The citrus fruit according to [15], which is not cracked and retains the hardness, color, and nutritional components of fresh citrus fruit pulp.
[17] The citrus fruit of [15] or [16], wherein the methyl esterification rate of the pulp CSP is less than 30% and / or contains 20 mg / 100 gFW or more of calcium.

This specification includes the contents described in the specification and / or drawings of Japanese Patent Application No. 2014-069959 which is the basis of the priority of the present application.

Unlike other fruit types, citrus fruit pulp has a unique structure in which a number of “Sano”, a granular tissue containing fruit juice, are joined. On the other hand, processed products using fruits undergo raw skin peeling and washing processes, heat sterilization processes, etc., so the quality of the pulp such as taste, flavor, color, texture, and nutritional functional ingredients is degraded. Occurs. In particular, citrus pulp is softened in the flesh batter due to the fact that the peels are separated from each other in the peeling and washing process, and the shape of the pulp cannot be maintained due to the separation of the flesh and the heating process is lost. In some cases, the shape of the pulp may not be maintained due to the loose adhesion of sapro. Such pulp cannot be used as a commercial product that provides quality such as texture close to that of raw pulp while maintaining the shape of the pulp, resulting in reduced pulp utilization (yield) and poor production efficiency. . By using the present invention, it becomes possible to simultaneously remove the endothelium of citrus fruits and prevent softening, thereby improving the efficiency of the production process and preparing citrus pulp for processing at low cost. Further, since softening is suppressed in the pulp after heat treatment for the purpose of sterilization or the like, it is possible to maintain a crisp and fresh texture unique to citrus fruits. Because the surface of the pulp is preserved and the adhesion during the sago is maintained, the pigments, nutrients, and functional ingredients contained in the juice and tissue that have been lost are retained. The effect is also expected. By using the method of the present invention, it is possible to expect horizontal development to all products using citrus fruits, and in particular, suitability for products such as cut fruits and syrup cups that are supposed to eat only the pulp. Can be considered. These products are considered to be suitable for transportation in a wider area because the shape of the pulp is maintained as compared with conventional products. In this way, there is a possibility that high value-added products that are not available in the market can be developed and provided.

It is a figure which shows the structure of a citrus fruit. The maximum shear stress of the pulp in Example 2 is shown. Expressed as mean ± standard deviation, ** indicates that there is a significant difference between the non-heated section and p <0.01 (t test). The bending index of the pulp in Example 2 is shown. Expressed as mean ± standard deviation, ** indicates that there is a significant difference between the non-heated section and p <0.01 (t test). The maximum shear stress of the pulp in Example 3 is shown. Indicated by mean value ± standard deviation, ** indicates a significant difference at p <0.01 (Dunnett-test) as compared with Section B. The bending index of the pulp in Example 3 is shown. Indicated by mean value ± standard deviation, ** indicates a significant difference at p <0.01 (Dunnett-test) as compared with Section B. The maximum shear stress of the pulp in Example 4 is shown. Expressed as mean ± standard deviation. The maximum shear stress of the pulp in Example 4 is shown. Expressed as mean ± standard deviation, ** indicates that there is a significant difference between section C and p <0.01 (t test). The bending index of the pulp in Example 4 is shown. Expressed as mean ± standard deviation. The bending index of the pulp in Example 4 is shown. Expressed as mean ± standard deviation, † indicates C section and p <0.1 (t test). The sensory evaluation result of the pulp in Example 4 is shown. The median score is plotted. Compared with Section C, * is p <0.05 (Scheffe-test), ** is p <0.01 (Scheffe-test), and there is a significant difference in Section A or Section D Indicates that there is. The pectin methylesterase activity in Example 5 is shown. Numbers indicate activity values. The methyl esterification rate of CSP of the pulp in Example 6 is shown. The calcium content of the pulp in Example 6 is shown. The bending index of the pulp of A section and B section in Example 7 is shown. Expressed as mean ± standard deviation. The sensory evaluation result of the pulp of A ward and B ward in Example 7 is shown. The median score was plotted. The bending index of the pulp of C section and D section in Example 7 is shown. Expressed as mean ± standard deviation. The sensory evaluation result of the pulp of C section and D section in Example 7 is shown. The median score was plotted. The bend index of the pulp of C section and E section in Example 7 is shown. Expressed as mean ± standard deviation, * indicates significant difference between C section and p <0.05 (t test). The sensory evaluation result of the pulp of C section and E section in Example 7 is shown. The median score was plotted. The bending index of the pulp of C zone and F zone in Example 7 is shown. Expressed as mean ± standard deviation, ** indicates that there is a significant difference between section C and p <0.01 (t test). The sensory evaluation result of the pulp of C ward and F ward in Example 7 is shown. The median score is plotted and compared with Section C, † indicates p <0.1 (Mann-Whitney U test). The ratio of the main reddish color which occupies for the pulp of the B ward, D ward, E ward, and F ward in Example 7 is shown. Expressed as mean + standard deviation. The quantitative result of the ascorbic acid total amount in Example 7 is shown.

The present invention, for citrus fruits, is a composition for processing for improving the efficiency of removal of endothelium before processing and prevention of softening of pulp after processing, and citrus pulp from which endothelium is removed and softening is prevented. It is a manufacturing method or a preparation method. Here, prevention of softening refers to prevention of softening by washing or heat treatment of the pulp. In the washing process, physical pressure is applied to the pulp, so that it is easy to soften. Also, when the pulp is heated at a high temperature of, for example, 80 ° C. or higher, the pulp is easily softened by heating. In particular, since the pulp is easily softened by heat treatment, the processing composition and method of the present invention can remove the endothelium and prevent softening of the pulp by heating.

The target citrus fruits include grapefruit, orange, Unshu mandarin orange, perfume citrus (lemon, yuzu, lime, pumpkin, sudachi, shikwasa, daidai, kankan, etc.), and other citrus (Iyokan, Akanatsu, Summer orange, Dekopon, Ponkan, Kiyomi, Hyuga Summer, Hassaku, Sun Fruit, Kawachi Bankan, etc.). Citrus fruits include those that are easy to peel and those that are difficult to peel. Citrus fruits that are easy to peel are called percutaneous citrus fruits. For example, grapefruit, sweet summer, sun fruit, decapon, Kawachi bankan, Kiyomi and the like are citrus fruits that have a thick outer skin and inner skin and are difficult to peel off. In the present invention, both percutaneous citrus fruits that are easy to peel off and citrus fruits that are difficult to peel off are targeted. When producing citrus pulp from which endothelium is removed and softening is prevented, when using a fruit having an outer skin as a raw material, it is possible to apply the method of the present invention to a fruit for which it is difficult to peel the outer skin by hand. Useful. The citrus fruit to be treated by the method of the present invention may be a fruit having an outer skin (outer skin (flavedo) and inner skin (albedo)), or may be a fruit obtained by previously peeling the outer skin manually. Moreover, you may use what peeled for every flesh bun (endothelium with endothelium) after peeling an outer_shell | shell_shell, ie, what was broken apart. When using a fruit having an outer skin, it is desirable to perform physical treatment such as drilling before the treatment with the processing composition so that the processing composition can easily act on the endothelium.

Citrus fruit endothelium refers to the skin that wraps the carrot, and the carrot with the inner skin is called the flesh bun. The resulting citrus pulp is citrus pulp from which the endothelium has been removed and which is not actually broken. Here, the endothelium is removed means that the endothelium surrounding the citrus fruit bud (the capsular membrane) is completely or almost completely removed from the bud, and the endothelium is not visually present. It can be confirmed. It can be confirmed by visual inspection that the endothelium is almost dissolved by decomposition or there is no undissolved residue. In addition, when the fruit is not cracked, the part of the citrus fruit remains as it is, and the parts of the fruit that make up the fruit are bonded together. Means almost no change. For cases where the fruit has already been cracked at the stage of the raw fruit due to ripeness, production area, fruit tree, or when it has been physically or artificially cracked at the time of harvesting or subsequent skin peeling, etc. In the manufacturing process using this technology, the fact that the actual cracked state hardly changes is also included in the definition of “no actual cracking”. In the present invention, the one with the outer skin is called citrus fruit, and the one with the outer skin removed is called citrus fruit meat.

The processing composition according to the present invention has two actions of removing the inner skin of citrus fruits and preventing softening of the pulp. The processing composition includes an enzyme that decomposes and removes the constituents of the endothelium, pectin methylesterase, and calcium. Pectin methylesterase and calcium are used to prevent softening of citrus pulp. The processing composition of the present invention is referred to as a citrus fruit processing composition, but may also be used as a citrus fruit processing composition because it can be used for a citrus fruit with a skin.

In order to remove the endothelium of citrus fruits, an enzyme containing at least one of cellulase, pectinase and hemicellulase is used in the composition as an enzyme for decomposing and removing the constituents of the endothelium. Specifically, for example, Trichoderma viride, Aspergillus niger, Rhizopus genus (Rhizopus niveus, Rhizopus delemar, etc.), Bacillus subtilis (Rhizopus delemar, etc.) Examples include enzymes produced by Bacillus subtilis), Vibrio arginolyticus, and the like. In the present invention, an enzyme having cellulase activity is called a cellulase enzyme, an enzyme having pectinase activity is called a pectinase enzyme, and an enzyme having hemicellulase activity is called a hemicellulase enzyme. That is, in the method of the present invention, an enzyme containing at least one of three types of cellulase enzyme, pectinase enzyme and hemicellulase enzyme is used. Alternatively, two types of mixed enzymes of cellulase enzyme and pectinase enzyme, two types of mixed enzymes of cellulase enzyme and hemicellulase enzyme, or two types of mixed enzymes of pectinase enzyme and hemicellulase enzyme may be used. Alternatively, three types of mixed enzymes of cellulase enzyme, pectinase enzyme, and hemicellulase enzyme may be used. As the enzyme, a commercially available enzyme preparation can be used, for example, cellulase XL-531 (Nagase Sangyo Co., Ltd.) as the cellulase enzyme, and Lapidase ADEX-G (DSM Japan Ltd.) as the pectinase enzyme. Can be used as hemicellulase enzymes such as Viscozyme L (Novozymes Japan Co., Ltd.), Hemicellulase Amano 90 (Amano Enzyme Inc.), and the like.

There is known a method for removing endothelium of citrus fruit by acid or alkali treatment, but in the present invention, it is not necessary to treat citrus fruit with acid or alkali for the removal of endothelium.

In order to prevent softening of the pulp, an enzyme containing pectin methylesterase is used in the composition as an enzyme that degrades the methyl ester group of pectin that constitutes the pulp and lowers the methyl esterification. Specific examples include enzymes produced by Aspergillus aculeatus, Aspergillus niger, Aspergillus ポ japonicus, Aspergillus oryzae, and the like. In the present invention, an enzyme having pectin methyl esterase activity is referred to as a pectin methyl esterase enzyme. That is, in the method of the present invention, an enzyme including a pectin methylesterase enzyme is used. As the enzyme, a commercially available enzyme preparation can be used. For example, Lapidase FP SUPER (DSM Japan Co., Ltd.) or the like can be used. This enzyme may be added separately from the above-mentioned enzyme preparation for decomposing and removing the endothelium components, or when the pectin methylesterase enzyme is contained in the enzyme formulation for degrading and removing the endothelium components. Only the enzyme preparation that decomposes and removes the constituents of the endothelium may be added to the composition. In any case, it is sufficient that the pectin methylesterase activity is contained in the composition at 1.34EUPMEU / mL or more. PMEU (Pectin Methyl Esterase Unit) is defined as a unit of enzyme activity that breaks down the methyl ester of pectin and releases 1 millimol of carboxyl group per minute. Examples of the enzyme preparation for decomposing and removing the endothelium-containing composition containing the pectin methylesterase enzyme include, but are not limited to, viscozyme L (Novozymes Japan Co., Ltd.) and hemicellulase Amano 90.

Furthermore, in order to prevent softening of the pulp, an agent containing calcium that binds to the site where the methyl ester group of pectin constituting the pulp is decomposed is used. Since calcium binds to the decomposed methyl ester group, the pectin molecules are bound together by cross-linking, and as a result, softening of the pulp is prevented. In the present invention, an agent containing calcium is referred to as a calcium agent. That is, in the method of the present invention, a calcium agent is used. As the calcium agent, a commercially available preparation for food additives can be used, and for example, calcium carbonate, calcium lactate and the like can be used. In any case, it is only necessary that 9.4 μmole / L or more of calcium is contained in the composition.

There are two main methods for treating citrus fruits with the above-described processing composition of the present invention to obtain the effect of removing the inner skin of the pulp and preventing softening. One is a method of performing treatment with the processing composition of the present invention on the pulp bunches with endothelium from which the outer skin has been removed, and one is processing with the processing composition of the present invention on the fruit having the outer skin and the endothelium. How to do it. The treatment is carried out by bringing the fruited tress with the inner skin removed or the fruit having the outer skin and the inner skin into contact with the processing composition of the present invention.

In the case of performing treatment with the processing composition of the present invention on the inner fruit pulp tress from which the outer skin has been removed, it is necessary to remove the outer skin of the citrus fruits in advance, but as a method of removing the outer skin, There are physical treatments and treatments using enzymes. In the enzyme treatment for removing the outer skin, the same kind of enzymes as those for decomposing and removing the above-mentioned endothelium components can be used as the enzyme for decomposing and removing the outer skin components. In order to remove the outer skin, the enzyme solution may be included in the citrus fruit. The enzyme solution may be immersed in any way as long as the enzyme solution is in contact with the outer skin (flavedo) and inner skin (albedo). The inner skin may be impregnated so that the endothelium and the enzyme solution are in contact with each other. As for the impregnation method of the enzyme solution, after perforating the fruit by physical treatment, the enzyme solution is impregnated in the inner skin of the citrus fruit under reduced pressure, or one or more inside the outer skin of the citrus fruit. Examples thereof include a method of injecting an enzyme solution with a device having a needle-like needle at the tip. In the present invention, impregnation of the enzyme solution into the outer skin of the citrus fruit is sometimes referred to as impregnation treatment. Examples of the physical treatment for citrus fruits include a drilling treatment for complete citrus fruits having an inner skin and an outer skin. The hole punching process refers to performing a damage process from the skin surface of the fruit to such an extent that the pulp is not damaged. The drilling process can be performed using a thin needle-like instrument having a sharp point, and for example, a toothpick, a driver, a cone, a threader, or the like can be used. Moreover, in order to open a plurality of holes at a time, a household fork used as tableware, a sword mountain for ikebana, a tenderizer, or the like can also be used. Further, it includes an automatic drilling machine including cutters, drills, sewing machines, etc., blades such as knives, scratching processes using laser, ultrasonic waves, wind pressure, water pressure, and the like. In the drilling, a hole is drilled from the surface of the citrus fruit using the above instrument. The drilling process is performed so that the composition can come into contact with the inside of the outer skin and the inner skin during the enzyme reaction in the next step. In order to include the enzyme solution in the citrus fruit, the immersion treatment is preferably performed under reduced pressure. More specifically, the citrus fruit subjected to the above-described physical treatment is immersed in an enzyme solution, and a reduced pressure treatment is preferably performed at 720 mmHg or more for 5 minutes or more. The enzyme varies depending on the type of the target citrus fruit, but 0.1 to 1.0% by mass of the enzyme is added to water having a weight twice or more of the weight of the processed fruit, and is used after being well suspended. After the immersion treatment under reduced pressure, the enzyme reaction is performed. The enzyme reaction is performed under the following conditions. That is, the material in which the enzyme solution is immersed is immersed in a constant temperature water bath at 35 ° C. to 55 ° C. for 30 minutes to 60 minutes. More preferably, it is desirable to immerse in a water bath at 45 ° C. for 30 to 45 minutes. In order to suppress the formation of a bitter component, it is preferable not to perform a treatment at a high temperature of 85 ° C. or higher. As a bitter taste suppression, naringinase can be used in combination with the enzyme reaction. As described above, the skin tissue of citrus fruits subjected to physical treatment and enzyme treatment is softened and easily peeled off, and the skin is easily peeled off manually. As long as the flesh is not damaged, for example, the skin can be peeled by various devices or by treatment using water pressure or wind pressure. The pulp with endothelium from which the outer skin has been removed is not in contact with the flesh bunches so that the processing composition of the present invention used in the next stage does not infiltrate, even if the flesh bunches are continuous. The following treatment with the processing composition of the present invention can be performed. More preferably, it is desirable to carry out the treatment with the processing composition of the present invention in a broken-up state in which each flesh is separated.

The treatment with the processing composition of the present invention of the fruit bunches with the endothelium from which the outer skin has been removed is reacted at a low temperature of less than 20 ° C., preferably 15 ° C. or less, more preferably 10 ° C. or less, for 15 hours or more. The lower limit of the temperature is a temperature at which the citrus fruit freezes, and it is preferable to cause the reaction with the processing composition at, for example, 4 ° C or higher, 6 ° C or higher, or 8 ° C or higher. For example, the reaction may be performed at 9 ° C. for 17 hours. Such long-time treatment at a low temperature is called low-temperature long-time treatment. In some cases, the reaction at 10 ° C. or lower is performed in a refrigerated state. During the reaction, it suffices if the processing composition of the present invention and the endothelium are in contact with each other, and after immersing the pulp chamber with endothelium in the composition of the present invention for 10 minutes or more, pulling up from the processing composition, You may perform reaction for 3 hours or more, 5 hours or more, or 15 hours or more. The enzyme used for decomposing and removing the constituents of the endothelium in the processing composition of the present invention to be used varies depending on the type of the target citrus fruit, but the enzyme is 0.1 to 2.5% by mass in water, preferably 0.20. Add ~ 2.0% by mass and use well suspended. The amount of the processing composition when the citrus fruit is immersed in the processing composition of the present invention may be an amount that allows the endothelium and the processing composition to be in sufficient contact. For example, the processing composition of the present invention may be used in an amount equal to that of the citrus pulp from which the endothelium is removed to prevent softening of the pulp. The enzyme concentration in the processing composition of the present invention is the total concentration of the whole enzyme when a mixed enzyme is used. Even if the treatment with the processing composition of the present invention is performed in a state where citrus fruits are immersed in the processing composition, the citrus fruits are once immersed in the processing composition of the present invention for 10 minutes or more. The reaction may be carried out by pulling up from the processing composition. In the latter case, the concentration of the enzyme used is 0.1 to 2.5% by mass, preferably 0.35 to 2.0% by mass.

The treatment time of the low-temperature and long-time treatment with the processing composition of the present invention may be changed depending on the enzyme concentration in the processing composition to be used. If the enzyme concentration is high, the treatment time can be shortened. For example, at 15 ° C. or less or 10 ° C. or less, for example, 9 ° C., when the enzyme concentration is greater than 0.6% by mass, for example, greater than 0.6% by mass and 2.5% by mass or less, or 0.7 When the content is greater than 2.5% by mass and less than 2.5% by mass, the endothelium can be removed while maintaining the quality of the pulp by performing the treatment for 3 hours or more. In addition, when the enzyme concentration is 0.4% by mass or more, for example, 0.4% by mass or more and 0.6% by mass or less, the endothelium is removed while maintaining the quality of the pulp by performing the enzyme treatment for 5 hours or more. can do. When the content is lower than this, for example, 0.1 to 0.4% by mass, the enzyme treatment is performed for more than 5 hours, for example, 10 hours or more, or 15 hours or more, while maintaining the quality of the pulp. The endothelium can be removed.

When the treatment is performed at a high temperature near the optimum temperature of the enzyme, a bitter substance may be generated. However, in the method of the present invention, since the enzyme treatment is performed at a low temperature, the possibility that a bitter substance is generated is low. However, naringinase may be added as a bitter taste suppression during the enzyme reaction.

When the processing composition of the present invention is contained in the inside of the fruit having the outer skin and the endothelium and the endothelium and the processing composition are in contact with each other, and the outer skin removal and the endothelium removal are simultaneously performed. According to the above method, the processing composition of the present invention is impregnated under reduced pressure, and the reaction is carried out at the processing time and temperature described above.

By the above-mentioned treatment, it is possible to obtain citrus pulp from which the endothelium has been removed and which has been prevented from being softened. When the processing composition of the present invention is contained inside the fruit with an outer skin and the endothelium and the processing composition are in contact with each other, the endothelium is completely removed. The outer skin remains apparently. However, the skin is easily peeled by hand, and the skin can be peeled by physical treatment using various devices, water pressure, wind pressure, etc. as long as the pulp is not damaged.

The present invention also includes citrus pulp produced by the above method.

The citrus pulp from which the endothelium obtained by the method of the present invention has been removed not only has no actual cracking, but also the calcium is bound in the pectin in the pulp, so that the hardness of the pulp surface is maintained, Adhesion during the abdomen is also retained, and it is more structurally stronger. In addition, since the pulp is processed at a low temperature, the pulp is not damaged by the high temperature, etc. Therefore, it is not softened and firm compared to a pulp that has not been subjected to an enzyme treatment or a pulp that has only been subjected to an enzyme treatment. Holding. Whether it is not softened and retains hardness can be evaluated, for example, by evaluating physical properties of the pulp such as stress measurement and bending index. Here, the stress is measured using a texture analyzer TA-XT21 (Stable Micro Systems, UK) under a fixed condition of the maximum load of the shear stress that cuts the long axis direction of the pulp chamber using a blade-type plunger. Can be determined. The greater the shear stress, the harder the pulp can be evaluated. The bending index can be determined by projecting half (L _0.5 ) of the length (L ₁ ) of the flesh bunch from the vertical part of the experimental table and measuring the length (l) depending on the length. The length of sagging depends on the size of the flesh bun (if the strength of the sago is the same, the larger the flesh hangs down), so correct it with L _0.5 . The smaller the bending index, the harder the pulp can be evaluated. Moreover, since the pigment | dye in a pulp is hold | maintained in a pulp, discoloration is not recognized but the same color is hold | maintained. That is, the color and hardness of the flesh of fresh citrus fruits are more retained. Furthermore, nutrient components such as vitamin C such as vitamin C contained in the pulp are also retained in the pulp without flowing out.

The citrus pulp from which the endothelium obtained by the method of the present invention has been removed may be washed after being treated with the processing composition of the present invention, but the enzyme and calcium immersed in the outer skin and endothelium are completely removed. It is difficult to wash away. In addition, after treating the fruit with the processing composition of the present invention, the enzyme in the composition may be inactivated, but in this case, the enzyme protein itself may remain. Accordingly, cellulase enzymes, pectinase enzymes, hemicellulase enzymes, and pectin methylesterase enzymes remain in the outer skin and endothelial tissue of citrus fruits produced by the method of the present invention. Thus, the pulp contains detectably these enzymes. Here, the term “detectably contained” means that it is contained in such a manner that it can be detected by an immunoassay using an antibody, for example. The remaining enzyme may be active or inactive. In addition, the citrus pulp from which the endothelium obtained by the method of the present invention has been removed is more of CSP (chelate soluble pectin) constituting the pulp tissue than the pulp that is not treated with the processing composition of the present invention. The methyl esterification rate is decreasing. The methyl esterification rate can be measured by using an enzymatic method after subjecting the separated CSP fraction to alkaline hydrolysis. For example, the methyl esterification rate in the CSP of citrus pulp that is not treated with the processing composition of the present invention is 30% or more, whereas the CSP of citrus pulp processed with the processing composition of the present invention is 30% or more. The methyl esterification rate is less than 30%, preferably less than 25%. Furthermore, the citrus pulp from which the endothelium obtained by the method of the present invention has been removed contains more calcium than the pulp that is not treated with the processing composition of the present invention. Calcium can be measured by a known measurement method such as a measurement method using an emission analyzer. For example, the calcium content of citrus pulp that is not treated with the processing composition of the present invention is less than 20 mg / 100 gFW (fresh weight), whereas the treatment with the processing composition of the present invention is performed. The calcium content of the citrus pulp is 20 mg / 100 gFW or more, preferably 25 mg / 100 gFW or more.

Furthermore, when the composition treatment is performed on the citrus fruit having an outer skin by the method of the present invention, the outer skin remains in a state surrounding the pulp, but the fruit bunches existing in the outer skin have no endothelium attached. Can be obtained. The present invention also encompasses citrus fruits with such an outer skin remaining but with the endothelium removed. When the composition is impregnated inside the fruit with the outer skin and the treatment is performed in a state where the endothelium and the enzyme in the composition are in contact, the inner skin is completely removed, but the outer skin remains in appearance. is doing. FIG. 1 shows the structure of a citrus fruit in a state where the fruit is cut from the center. The citrus fruit in a state where the inner skin is removed while the outer skin is attached is the outer skin (flavedo) and inner pericarp ( Albedo)), but has no endothelium surrounding it.

The present invention provides (a) an enzyme activity for epithelial dehulling comprising at least one enzyme activity of cellulase enzyme, pectinase enzyme, and hemicellulase enzyme, and pectin for preventing softening of pulp A composition containing methylesterase activity of 1.34 PMEU / mL or more and calcium containing 9.4 mol / L or more is contacted with the endothelium of citrus fruit, (b) Also included is a method of removing citrus fruit endothelium comprising treating at a low temperature of less than 0 C for 15 hours or more.

Furthermore, the present invention also includes a method for processing citrus pulp, wherein the inner skin of citrus fruit is removed while contacting the citrus fruit processing composition with citrus fruit while preventing softening of the pulp.

(Preparation Example 1) Preparation of pulp bunches with endothelium In order to examine the effect of preventing the softening of the flesh after peeling in the present invention, the pulp bunches with endothelium from which the outer skin has been removed (those broken apart) were prepared. It was.

(A) Sample American and South African grapefruits (white meat and red meat varieties) were used as raw fruits, and Viscozyme L (Novozymes Japan Co., Ltd.) was used as an enzyme preparation.

(B) Method A punching process was performed on grapefruits (hereinafter referred to as GF) using a fifty-thru thread (applying to the fruit bodies uniformly about 50 places). The perforated fruit was immersed in an aqueous solution of Viscozyme L 0.20% by mass twice the weight of the fruit, and immersed under reduced pressure for 5 minutes under 720 mmHG. The fruit was taken out from the enzyme solution and soaked in 45 ° C hot water and reacted for 30 minutes. After cooling the fruit body for 30 minutes or more under running water, the outer skin was peeled off by hand and splitted to prepare a flesh bun with individual endothelium. The state of the endothelium of the pulp chamber with endothelium prepared in this Preparation Example was not different from the state of the endothelium of the pulp chamber with endothelium of untreated grapefruit. This shows that the endothelium removal effect is not obtained by enzyme treatment at 45 ° C. for 30 minutes.

(Example 1) Examination of enzyme concentration (low-temperature long-time treatment using pulp bunches with endothelium)
(A) Sample A flesh bunch with endothelium prepared in Preparation Example 1 from South African GF (white meat variety), Viscozyme L (Novozymes Japan Co., Ltd.) was used.

(B) Method After immersing 300 g of pulp bunches with endothelium in 300 g of an enzyme aqueous solution prepared to each concentration shown in Table 1, and reacting at 9 ° C. for 17 hours, the state of the pulp was observed.

(C) Results The results are shown in Table 2. In the F and G sections, undissolved endothelium was observed. In the A to E groups, all of the test groups were good in terms of the removal of endothelium and the quality of the pulp. From this result, it was shown that 0.20% by mass is the lower limit of the concentration for removing the endothelium of the inner flesh with endothelium under the present conditions using the enzyme preparation Viscozyme L.

(Example 2) Verification of pulp softening by heating (a) Sample South African GF (white meat variety) was used as a raw material fruit, and Viscozyme L (Novozymes Japan Co., Ltd.) was used as an enzyme preparation.

(B) Method The pulp in the non-heated area was cut into the outer skin using a knife against the GF, and then peeled off by hand and splitted to obtain pulp bunches with individual inner skin. The endothelium was separated from the pulp using a knife as appropriate to obtain a pulp from which the endothelium had been removed. For the pulp in the heating zone, a pulp bun with individual endothelium was obtained using the method shown in Preparation Example 1. 2000 g of pulp bunches with endothelium were immersed in 2000 g of Viscozyme L 0.20 mass% aqueous solution and reacted at 9 ° C. for 17 hours to obtain pulp from which the endothelium had been removed. The pulp was washed for 2 minutes under running water. The washed pulp was put in an aluminum pouch bag, degassed and sealed, and then heated in 85 ° C. hot water for 30 minutes. The heated pulp was cooled to 10 ° C., and then subjected to physical property evaluation (stress measurement and index). The stress measurement was carried out using a texture analyzer TA-XT21 (Stable Micro Systems, UK) under a fixed condition of the maximum load of shear stress that cuts the long axis direction of the pulp chamber using a blade-type plunger. As for the bending index, half (L _0.5 ) of the vertical length (L ₁ ) of the flesh bun was protruded from the vertical part of the experimental table, and the length (l) hanging down was measured. This length depends on the size of the pulp tufts (if the strength of adhesion between the left brain is equal, the larger pulp bunch hangs more) for, corrected by L _0.5, and "bending index" did. The smaller the value, the harder the pulp is.

(C) Results Compared with the unheated pulp, the heated pulp was significantly less stressed at the maximum shear stress load (FIG. 2) and significantly higher in the index (FIG. 3). From these results, it was shown that the pulp prepared by enzyme peeling was softened by heating.

(Example 3) Examination of softening prevention method for pulp (a) Sample South African GF (white meat variety) as raw material fruit, Viscozyme L (Novozymes Japan Co., Ltd.) as enzyme preparation, Food additive use as calcium preparation (atomic weight) 308.30 g / mol, 97.0% grade or higher) calcium lactate (Pure Chemical Co., Ltd.) was used.

(B) Method Table 3 shows the test areas. The pulp of the A section was cut into the outer skin using a knife against the GF, and then peeled off by hand and splitted to obtain pulp bunches with individual endothelium. The endothelium was separated from the pulp using a knife as appropriate to obtain a pulp from which the endothelium had been removed. B to H sections obtained flesh bunches with individual endothelium using the method shown in Preparation Example 1. In the B section, 2000 g of pulp bunches with endothelium were immersed in an equal weight of Viscozyme L 0.20 mass% aqueous solution and reacted at 9 ° C. for 17 hours to obtain pulp from which the endothelium had been removed. In C, E, and G, calcium lactate is added to the enzyme solution similar to B, 0.10%, 0.30%, and 1.00% by weight, respectively. It was immersed and reacted in the same manner as in Section B to obtain pulp from which the endothelium had been removed (calcium lactate treatment simultaneously with the enzyme reaction). In the D, F, and H wards, the pulp bunches with endothelium were immersed and reacted in the same manner as in the B ward to obtain pulp from which the endothelium had been removed. After washing the pulp for 2 minutes under running water, g was immersed in 0.10% by mass, 0.30% by mass, and 1.00% by mass aqueous solution of calcium lactate for 1 hour at 9 ° C. (calcium lactate treatment after the enzyme reaction).

¡Except for A ward, the pulp after all processing was washed for 2 minutes under running water. The prepared pulps of all test sections were put in aluminum pouch bags, degassed and sealed, and then heated in hot water at 85 ° C. for 30 minutes.

The heated pulp was cooled to 10 ° C. and then subjected to physical property evaluation (stress measurement and index). The method was performed as described in Example 2.

(C) Results In the C group and D group (calcium lactate 0.10% by mass treatment group), neither the shear stress nor the bending index is significantly different from the B group (enzyme skinning group). However, the effect of preventing flesh softening was not observed (FIGS. 4 and 5). On the other hand, in E group and F group (calcium lactate 0.30% by mass treated group) and in G group and H group (calcium lactate 1.00% by mass treated group), the shear stress and bending index are compared with B group. In addition, no significant difference was observed in the post-immersion (F and H groups), but in the simultaneous immersion (E and G groups), a result indicating significant prevention of flesh softening was obtained (FIG. 4, FIG. 5). From these results, it was considered that at least 0.30% by mass or more of calcium lactate is necessary for the physical property hardening of the GF pulp combined with the enzyme peeling method. This indicates that 9.4 millimol / L or more of calcium is necessary when the atomic weight of calcium is 40 g / mol.

It is shown that the method of using calcium preparations combined with enzyme debarking contributes to the prevention of softening of GF pulp after heating than the method performed after enzymatic reaction (post-immersion) when the enzymatic reaction is performed during endothelium degradation. It was.

(Example 4) Specificity verification of pulp softening prevention effect by enzyme for peeling and calcium preparation (a) Sample South African GF (white meat variety) as raw fruit, Viscozyme L (Novozymes Japan Co., Ltd.), calcium as enzyme preparation Calcium lactate (Pure Chemical Co., Ltd.) for food additives (atomic weight of 308.30 g / mol, grade of 97.0% or more) was used as a preparation.

(B) Method Table 4 shows the test areas. The peeled pulp (A and B) was cut into the outer skin using a knife against the GF, and then manually peeled and split to obtain flesh bunches with individual endothelium. . The endothelium was separated from the pulp using a knife as appropriate to obtain a pulp from which the endothelium had been removed. The pulp of the B zone was immersed in a 0.30% by mass aqueous solution of calcium lactate having a weight equal to the weight of the pulp after leaving 1500 g of the peeled pulp, and allowed to stand at 9 ° C. for 17 hours. Enzymatic skin (C and D) pulps were obtained by using the method shown in Preparation Example 1 to obtain pulp bunches with individual endothelium. It was immersed in L0.20 mass% aqueous solution and reacted at 9 ° C. for 17 hours to obtain a pulp from which the endothelium was removed. In the D section, 3000 g of pulp bud with endothelium was immersed in a mixed aqueous solution of 0.20% by mass of viscozyme L and 0.30% by mass of calcium lactate and reacted at 9 ° C. for 17 hours. Obtained. The pulp after all the treatments except for the A section was washed under running water for 2 minutes, put in an aluminum pouch bag, degassed and sealed, and then heated in 85 ° C. hot water for 30 minutes.

After the heated pulp was cooled to 10 ° C., it was subjected to physical property evaluation (stress measurement, index) and sensory evaluation. The physical properties were evaluated by the method described in Example 2 for the four test sections A to D. The sensory evaluation was carried out in three test sections A, C, and D, based on the five items shown in Table 5, with an absolute evaluation of a seven-step score by 14 panelists who were fully trained.

(C) Results Regarding the shear stress, no significant difference was observed in the hand-peeled flesh due to the calcium treatment (FIG. 6), whereas in the enzyme-peeled flesh, the calcium treatment showed a significantly higher stress (FIG. 7). ). In the bending index, no significant difference was observed in the hand-peeled flesh due to the calcium treatment (FIG. 8), whereas in the enzyme-peeled flesh, the tendency to bend was suppressed by the calcium treatment (FIG. 8). 9). Furthermore, from the results of sensory evaluation, the flesh treated with enzyme peeling and calcium treatment (District D) was significantly higher in all four items of texture compared to the pulp with only enzyme peeling treatment after heating (C District). A score was shown, which was equivalent to that of the hand-peeled pulp (A) (FIG. 10).

From these results, it was shown that the prevention of softening of the pulp after heating was not effective by the single treatment with the calcium agent, and the effect was obtained by combining the enzyme treatment at the time of peeling with the treatment with the calcium agent.

(Example 5) Quantification of pectin methylesterase activity value in enzyme preparation (a) Sample As a substrate, citrus-derived pectin (Wako Pure Chemical Industries, Ltd.) was used to prepare a 0.5 mass% pectin aqueous solution, The pH was adjusted to 4.5 using a 1N aqueous sodium hydroxide solution.

As the enzyme preparation, Viscozyme L (Novozymes Japan Co., Ltd.), which mainly has hemicellulase activity, was used. Viscozyme L prepared 15.0 mass% aqueous solution and used for examination.

(B) Method 100 mL of a 0.5 mass% pectin aqueous solution was set in an automatic pH titration apparatus “AUT-501” (Toa Denpa Kogyo Co., Ltd.) and kept at 30 ° C. The amount of 0.1N aqueous sodium hydroxide solution added dropwise so that pH 4.5 was maintained after adding 100 μL of the aqueous enzyme solution was recorded every 2 minutes for 10 minutes. If there is PME activity in the enzyme aqueous solution, the methyl group of the substrate pectin is released and the pH is lowered. From the amount of sodium hydroxide added dropwise to keep this pH constant (4.5), the amount of carboxyl groups (μmol) produced per minute was calculated. The PME activity in the enzyme preparation was defined as an enzyme activity unit that decomposes the methyl ester of pectin per minute to generate 1 μmol of a carboxyl group, and was defined as a pectin methylesterase unit (PMEU).

(C) Results The PME activity of Viscozyme L was 670 PMEU / mL (FIG. 11). From this result, it is shown that 1.24 PMEU / mL PME activity is contained in the 0.20 mass% (Example 1) aqueous solution which is the lower limit concentration necessary for the removal of the endothelium in Viscozyme L. It was.

(Example 6) Examination of pectin methyl esterification rate and calcium content in pulp by difference of peeling method (a) Sample South African GF (white meat variety) as raw material fruit, Viscozyme L (Novozymes Japan Co., Ltd.) as enzyme preparation ), Calcium lactate (Pure Chemical Co., Ltd.) for food additives (atomic weight of 308.30 g / mol, grade of 97.0% or more) was used as a calcium preparation.

(B) Method Table 6 shows the test areas. The same process as described in Example 4 was performed to prepare a heated pulp after peeling. After pulverizing these pulps, 99.5% ethanol of 3 times the weight of the pulp was added and suspended, and after centrifugation for 5 minutes, the supernatant was discarded. Subsequently, 70% ethanol equal to the weight of the pulp was added to the pulp and suspended, and the washing operation of centrifuging for 5 minutes and discarding the supernatant was repeated 5 times, except for the sugar and pigment components, and the pectin component was the center. A pulp AIS (alcohol insoluble solid) was prepared. From this AIS to WSP (water soluble pectin), CSP (chelator soluble pectin), ASP (acid soluble pectin), and NSP (insoluble pectin) 4 fractions The acidic sugar was determined by the carbazole sulfate method and the neutral sugar was determined by the phenol sulfate method, and the total of the acidic sugar and neutral sugar was calculated as the total pectin. About CSP which is a main structural component in the fractionated total pectin, the methyl esterification rate was calculated using the enzymatic method after alkaline hydrolysis.

Moreover, the calcium content in the pulp was measured using the freeze-dried pulp of each test section as a sample. Hydrolysis was performed using nitric acid, and the calcium content was quantified using ICPE-9000 (Shimadzu Corporation) as a test solution.

(C) Results The methyl esterification rate of the CSP fraction in total pectin was reduced by about 40% in the C zone compared to the other 2 zones, but in the B zone, the methyl esterification was almost the same as in the A zone. Rate (Figure 12). As a result of measuring the calcium content in the pulp, the C content was about 1.7 times higher in the C group than in the A group, but decreased by about 15% in the B group (FIG. 13). The pectin methyl esterase activity (Example 4: Fig. 11) contained in the enzyme preparation for peeling skin Viscozyme L (Example 4: Fig. 11) suggests that the methyl ester may be demethylated in the presence of calcium in the CSP. . On the other hand, in the absence of calcium (B section), it was suggested that methyl ester might have reversible desorption of methyl group. This confirms that even if the pulp is immersed in the calcium preparation solution after enzyme peeling of the endothelium of the pulp chamber, the effect of preventing softening after heating is not significantly observed (Example 3: FIGS. 4 and 5). it was thought. From the above, it was considered that the softening of the pulp after peeling was suppressed by performing the enzyme treatment and the calcium preparation treatment simultaneously.

(Example 7) Verification of effect of preventing softening of pulp in syrup cup (a) Sample American GF (red meat variety) as raw fruit, Viscozyme L (Novozymes Japan Co., Ltd.) as enzyme preparation, Food addition as calcium preparation Calcium lactate (Pure Chemical Co., Ltd.) for use (atomic weight 308.30 g / mol, grade 97.0% or more) was used.

(B) Method Table 7 shows the test areas. A pulp similar to that described in Comparative Example 1 was prepared to remove the endothelium. 110 ± 5 g of these pulps was put into a 250 g cup container, and 140 ± 5 g of syrup solution was filled therein. A cup filled with pulp and filled with syrup liquid is called a syrup cup. The syrup solutions in the A, C and E zones were prepared by mixing sugar and the like with water and then heating to dissolve them, adding fruit juice and fragrance thereto, and adjusting the pH to 3.60 ± 0.10. The syrup solutions in B, D and F wards are mixed with sugar, etc. in water, and then calcium lactate is added to a final concentration of 0.30 mass% and heated to dissolve it. And adjusted to pH 3.60 ± 0.10. After filling the syrup solution, the upper part of the cup was sealed with a seal, and the cup was heated in 85 ° C. hot water for 30 minutes. The heated cup was cooled at 5 ° C. and stored. About the flesh in a cup, physical-property evaluation (it became a stress measurement, and an index) and sensory evaluation were performed. The physical properties were evaluated by the method described in Example 2 using the pulp taken out from the cup at 10 ° C. for 1 hour and using this as a sample. The sensory evaluation was performed by the method described in Comparative Example 1 using the pulp in the prepared cup as a sample in the same manner as the physical property evaluation. For the pulps in the B, D, E, and F ward cups, use the commercially available image analysis software “Feel Image Analyzer” (Viva Computer Co., Ltd.) did. In addition, each of the three types of peeling methods (hand peeling, enzyme peeling (denoted as enzyme peeling), enzyme peeling and calcium simultaneous treatment (denoted as enzyme and calcium peeling)) compared with each non-heated pulp A to F The amount of vitamin C in the pulp of the ward was determined as the total amount of ascorbic acid by high performance liquid chromatography (HPLC) according to a conventional method.

(C) Results In the peeled pulp (A and B), there was no difference between A and B in the physical property evaluation and sensory evaluation. FIG. 14-1 shows the result of physical property evaluation, and FIG. 14-2 shows the result of sensory evaluation of red group fruit heated pulp. In the case of hand-peeled flesh, calcium had no effect on preventing softening of the flesh after heating. This confirmed the result of Example 4. There was no difference in physical properties and sensory evaluation between the enzyme peels of C and D. FIG. 15-1 shows the result of physical property evaluation, and FIG. 15-2 shows the result of sensory evaluation of red group fruit heated pulp. In the case of treatment only with an enzyme at the time of peeling of the endothelium, even if the pulp after the peeling was treated with calcium (syrup solution), the effect of preventing the softening of the pulp after heating was not shown. This was considered to be because the pectin demethylation sites serving as a scaffold to which calcium binds were few in the pulp after enzyme peeling (Example 6: FIG. 12). On the other hand, when calcium is simultaneously added to the enzyme solution at the time of skin removal for removal of the endothelium, the index is significantly lower than that of the C section even if there is no calcium in the syrup solution (FIG. 16-1), In the red group heat pulp sensory evaluation, there was a tendency for the score to increase (FIG. 16-2). Further, when calcium is added to the syrup solution, the physical property evaluation (bending index) has significantly higher pulp hardness than the C section (Fig. 17-1). There was a tendency for the crispness of sasan to be significantly higher (FIG. 17-2). Furthermore, in the case of the treatment with only the enzyme at the time of peeling the endothelium, the redness of the pulp decreased compared to the manually peeled pulp (FIG. 18), and the ascorbic acid content also decreased more than the content of the non-heated pulp. (FIG. 19). On the other hand, when calcium was added to the enzyme solution at the same time when the endothelium was peeled, no reduction in redness was observed compared to the hand-peeled pulp (FIG. 18), and the reduction rate of the ascorbic acid content was also unheated. It was a small tendency compared with the content of (Fig. 19). From these results, it is shown that when calcium is added to the enzyme solution at the time of peeling the endothelium, the color (redness) and nutrients (vitamin C) are retained in addition to the effect of preventing softening of the pulp. It was.

All publications, patents and patent applications cited in this specification shall be incorporated into the present specification as they are.

Claims (17)

1. A processing composition for removing endothelium of citrus pulp while preventing softening of the pulp, wherein (a) at least one selected from the group consisting of a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme A citrus pulp processing composition comprising: a seed enzyme; (b) an enzyme containing a pectin methylesterase enzyme; and (c) calcium.
2. When the pectin methylesterase activity is defined as an enzyme activity unit (PMEU) that decomposes the methyl ester of pectin per minute to generate 1 μmol of carboxyl group, it contains 1.34 μPMEU / mL or more and 9. The citrus pulp processing composition according to claim 1, wherein the composition comprises 4 μmillimol / L or more.
3. The composition for citrus pulp processing according to claim 1 or 2, which prevents softening of the pulp due to washing or heat sterilization of the pulp.
4. The citrus pulp processing composition according to any one of claims 1 to 3, wherein the calcium is calcium lactate.
5. A method for producing a citrus pulp from which endothelium is removed and softening is prevented, comprising contacting the citrus fruit processing composition according to any one of claims 1 to 4 with a citrus fruit.
6. 6. A citrus pulp with the endothelium removed and softening prevented according to claim 5, comprising a treatment for 3 hours or more at a low temperature of less than 20 ° C. while the citrus pulp processing composition is in contact with the citrus pulp endothelium. Method.
7. The process for producing citrus pulp from which endothelium is removed and softening is prevented, comprising treatment at a low temperature of less than 20 ° C. for 15 hours or more in a state where the composition for processing citrus pulp and the endothelium of citrus pulp are in contact with each other. Method.
8. The method for producing a citrus pulp from which the endothelium is removed and softening is prevented according to claim 7, wherein the treatment is performed at a low temperature of 10 ° C or lower.
9. 5. Impregnating the fruit with the outer skin impregnated with the citrus pulp processing composition according to any one of claims 1 to 4, and treating the inner skin and the processing composition in contact with each other. A method for producing a citrus pulp from which the endothelium is removed and softening is prevented according to any one of claims 5 to 8.
10. The fruit surface of the citrus fruit with the outer skin is subjected to a physical treatment consisting of a punching process, and then the fruit is immersed in the citrus pulp processing composition according to any one of claims 1 to 4 and decompressed. A method for producing a citrus pulp with the endothelium removed and softening prevented, comprising impregnation under treatment.
11. The inner skin is removed and softened according to claim 9, comprising impregnating the citrus fruit with an outer skin by injecting the citrus fruit processing composition according to any one of claims 1 to 4 by injection. A method for producing citrus fruit pulp in which rust is prevented.
12. A citrus pulp that is not cracked and retains the hardness, color and nutritional components of fresh citrus fruit pulp is removed, and the endothelium is removed and softened according to any one of claims 6 to 11. A method for producing prevented citrus pulp.
13. A citrus fruit pulp produced by the method according to any one of claims 6 to 12, wherein the endothelium is removed and softening is prevented.
14. The citrus fruit pulp according to claim 13, wherein the methyl esterification rate of the pulp CSP is less than 30% and / or contains calcium of 20 mg / 100 gFW or more.
15. A citrus fruit produced by the method according to any one of claims 9 to 11, wherein the outer skin remains attached, the inner skin is removed, and softening of the pulp is prevented.
16. The citrus fruit according to claim 15, wherein the fruit is not cracked and retains the hardness, color, and nutritional components of the fresh citrus fruit.
17. The citrus fruit according to claim 15 or 16, wherein the methyl esterification rate of the pulp CSP is less than 30% and / or contains 20 mg / 100 ggFW or more of calcium.

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