WO2017170853A1 - Method for producing citrus fruit flesh - Google Patents
Method for producing citrus fruit flesh Download PDFInfo
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- WO2017170853A1 WO2017170853A1 PCT/JP2017/013213 JP2017013213W WO2017170853A1 WO 2017170853 A1 WO2017170853 A1 WO 2017170853A1 JP 2017013213 W JP2017013213 W JP 2017013213W WO 2017170853 A1 WO2017170853 A1 WO 2017170853A1
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- treatment
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- organic acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N7/00—Peeling vegetables or fruit
- A23N7/01—Peeling vegetables or fruit using chemical substances, e.g. lye
Definitions
- the present invention relates to a method for producing citrus pulp.
- Citrus fruits are edible part of the pulp that is wrapped in a capsular membrane to form a capsular capsule, which is wrapped in a rind made of inner skin (albedo) and outer skin (flavedo). ing.
- the capsule is called endothelium and the pericarp is called the outer skin.
- Citrus has a thick outer skin and inner skin, and is strongly bound to the gills and flesh. To obtain the edible part, chemical processing with manual work or deleterious substances must be performed. There are many.
- the present invention responds to such a request, breaks the current situation, solves the above-described problems, and achieves the following objects. That is, the present invention provides a method for producing citrus pulp that can easily separate fruits into a plurality or individual bunches without performing decompression treatment, and that can produce pulp with reduced collapse. The purpose is to provide.
- the present inventors have (a) heat treatment and / or (b) organic acid treatment of at least citrus fruits having an inner skin and a fungus membrane. And combining the step of separating the fruit into a plurality or individual bunches and the step of contacting the fruit with at least one selected from the group consisting of a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme.
- a cellulase enzyme a pectinase enzyme
- hemicellulase enzyme hemicellulase enzyme
- ⁇ 1> a step of (a) heat treatment and / or (b) organic acid treatment of citrus fruits having at least an inner skin and a fungus membrane; Separating the fruits into multiple or individual bunches; And a step of bringing the fruit into contact with at least one selected from the group consisting of a cellulase-based enzyme, a pectinase-based enzyme, and a hemicellulase-based enzyme.
- ⁇ 2> The method according to ⁇ 1>, wherein (a) the conditions for the heat treatment are in a range of 0.5 to 20 minutes at a temperature of 60 ° C. or higher.
- ⁇ 3> The method according to any one of ⁇ 1> to ⁇ 2>, wherein the organic acid treatment (b) is performed on the fruit that has been subjected to the hole punching treatment and / or the damage treatment.
- ⁇ 4> The method according to any one of ⁇ 1> to ⁇ 3>, wherein (b) the time of the organic acid treatment is 3 hours or more.
- ⁇ 5> The method according to any one of ⁇ 1> to ⁇ 4>, wherein the organic acid treatment (b) is performed using an organic acid-containing solution having a concentration of 0.1% by mass or more.
- the organic acid used in the organic acid treatment (b) is at least one selected from the group consisting of citric acid, malic acid, and acetic acid, according to any one of the above ⁇ 1> to ⁇ 5> Is the method.
- the present invention it is possible to solve the above-mentioned problems in the prior art, and to easily separate fruits into a plurality or individual bunches without performing a decompression process, and to produce a pulp that is prevented from collapsing
- the manufacturing method of the citrus pulp which can be performed can be provided.
- FIG. 1 is a diagram showing an example of evaluations of 3 points or more in Test Example 1-1.
- FIG. 2 is a diagram illustrating an example of two evaluation points in Test Example 1-1.
- the method for producing citrus pulp of the present invention includes at least a softening step, a separation step, and an enzyme treatment step, and further includes other steps as necessary.
- the citrus fruits are not particularly limited, and mandarin oranges (such as Citrus unshiu, Citrus unshiu, Ponkan), oranges (such as orange, Valencia, navel, blood orange), grapefruits (grapefruit), buntans (buntan), miscellaneous Citrus (Hassaku, Akanatsu, etc.) and their hybrids can be selected as appropriate, for example, Satsuma mandarin, Kisumi mandarin, Ponkan, Kiyomi, Tsunoka, Ariake, Amakusa, Akane, Nishinoka, Seto, Shiranui, Sweet Spring, Summer Fresh, Southern Yellow, Petitmaru, May Pomelo, Yellow Pomelo, Hayasaki, Red Madoka, Nanka, Hayaka, Southern Red, Haraya, Mihocall, Harumi, Amaka, Harehime, Yuzu , Hanayu, Sudachi, Mochiyu, Yuko, Lemon, Kabos, Kunenbo, Kabuchi
- the softening step includes at least (a) heat treatment and / or (b) organic acid treatment, and further includes other treatment as necessary.
- the softening step can soften the fruit skin by (a) heat treatment and / or (b) organic acid treatment of at least a citrus fruit having an inner skin and a fungus, It becomes easy to do. Either (a) heat treatment or (b) organic acid treatment may be performed, or both may be performed.
- the fruit subjected to the above (a) heat treatment and / or (b) organic acid treatment has at least an inner skin and a fungus membrane. That is, the fruit may have a pericarp, or a peeled skin.
- the heat treatment is a treatment for heating the fruit.
- the heating method is not particularly limited and may be appropriately selected. For example, a method of immersing the fruit in warm water, a method of contacting the fruit with steam, or the like, placing the fruit under high temperature The method etc. are mentioned.
- the warmed water may be composed only of water or water containing a seasoning component such as sugar.
- the heating temperature is not particularly limited and may be appropriately selected, but is usually 60 ° C. or higher, preferably 80 ° C. or higher, and more preferably 80 to 120 ° C.
- the heating time is not particularly limited and may be appropriately selected depending on the heating temperature. Examples thereof include a range of 0.5 to 20 minutes, but a range of 1 to 10 minutes is preferable.
- the heating conditions include a range of 0.5 to 20 minutes at a temperature of 60 ° C. or higher in that the fruit peel can be made softer and peeling and easy separation of the fruit into a plurality or individual bunches are facilitated.
- the range of 80 ° C. or higher and 1 to 10 minutes is more preferable.
- an organic acid may be added to the warmed water. Thereby, the further improvement of the peeling effect can be expected.
- Organic acid treatment is a treatment for bringing the fruit into contact with an organic acid.
- the organic acid treatment method is not particularly limited and may be appropriately selected. Examples thereof include a method of bringing the fruit into contact with an organic acid-containing solution.
- the organic acid-containing solution may contain other components other than the organic acid as long as the effects of the present invention are not impaired.
- the contact method is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include dipping, dropping, spraying, and application. Among these, immersion is preferable.
- Organic acid is not particularly limited and may be appropriately selected.
- acetic acid, citric acid, malic acid, fumaric acid, succinic acid, adipic acid, lactic acid, tartaric acid, phytic acid, phosphoric acid, ascorbic acid and The salt, glucono delta lactone, etc. are mentioned. These may be used individually by 1 type and may use 2 or more types together.
- citric acid and malic acid are preferable because acetic acid is easily available because it is present in natural fruits and has little influence on flavor. A commercial item can be used for the organic acid.
- the concentration of the organic acid in the organic acid-containing solution is not particularly limited and can be appropriately selected.
- the peel can be easily peeled, and the fruit can be easily separated into a plurality or individual bunches. Is preferably 0.1 to 30% by weight, more preferably 0.2 to 30% by weight, still more preferably 0.4 to 20% by weight, still more preferably 0.8 to 15% by weight. 12% by mass is particularly preferred.
- the amount of the organic acid-containing solution used is not particularly limited and may be appropriately selected. Examples thereof include 0.5 to 5 times the mass of the fruit.
- the contact temperature is not particularly limited and may be appropriately selected. Examples thereof include 4 to 30 ° C.
- the contact time is not particularly limited and can be appropriately selected. However, the contact time can be easily peeled, and the fruit can be easily separated into a plurality or individual bunches.
- the time is preferably 5 hours or more, more preferably 5 hours or more, and particularly preferably 10 hours or more.
- the fruit which has been subjected to the hole punching treatment and / or the damage treatment in that the peel can be easily peeled and the fruit can be easily separated into plural or individual bunches.
- An embodiment performed on is preferable.
- the drilling and / or scratching process is a process of drilling and / or scratching the fruit before the (a) heat treatment and / or (b) organic acid treatment. It is preferable that the fruit before the organic acid treatment (b) is punched and / or damaged in that the peel efficiency after the organic acid treatment (b) can be improved. Either one or both of the drilling process and the scratching process may be performed.
- the punching process refers to a process of drilling to the extent that it penetrates through the inner skin of the outer skin or the peeled fruit to reach the pulp.
- the drilling process may be performed using a machine or may be performed manually.
- the drilling method is not particularly limited and can be selected as appropriate. For example, a pen, chopsticks, toothpick, screwdriver, cone, awl, fork, sword, etc. And a method using an automatic drilling machine such as a cutting blade, a cutter, a drill, and a sewing machine.
- an automatic drilling machine such as a cutting blade, a cutter, a drill, and a sewing machine.
- the damage treatment refers to treatment for damaging the outer skin surface or the inner skin surface of the peeled fruit to the extent that it reaches the flesh.
- the scratching process may be performed using a machine or may be performed manually.
- the damage treatment method is not particularly limited and can be appropriately selected. For example, a method using a cutting blade, a kitchen knife, a cutter knife, scissors, a wire brush, laser, ultrasonic waves, wind pressure, water pressure, etc.
- the method of performing using is mentioned.
- the cooling treatment is a treatment for cooling the fruit after the (a) heat treatment and / or (b) organic acid treatment.
- the cooling temperature is not particularly limited and may be appropriately selected. Examples thereof include ⁇ 20 to 10 ° C. There is no restriction
- the said washing process is a process which wash
- cleaning method There is no restriction
- the separation step is a step of separating the fruit obtained in the softening step into a plurality or individual bunches.
- the separation step may include a process of peeling the outer skin and inner skin of the fruit.
- the enzyme treatment step includes at least an enzyme treatment, and further includes other treatments as necessary.
- the fruit separated into a plurality or individual bunches after the separation step is brought into contact with at least one selected from the group consisting of a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme.
- the flesh of the fruit can be peeled off to obtain the pulp.
- the flesh refers to the fungus in a state in which the bunch of fungus is removed.
- the pulp may be the original shape of the carrot, or may be cut into a desired shape as necessary. However, the pulp does not include those that have been broken up to the sand.
- the enzyme treatment is a treatment for bringing the fruit into contact with the enzyme.
- the enzyme treatment method is not particularly limited and may be appropriately selected. Examples thereof include a method of bringing the fruit into contact with an enzyme solution.
- the enzyme solution may contain other components other than the enzyme as long as the effects of the present invention are not impaired.
- the contact method is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include dipping, dropping, spraying, and application. Among these, immersion is preferable.
- the enzyme is not particularly limited as long as at least one selected from the group consisting of a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme is used, and a known enzyme can be appropriately selected.
- a cellulase enzyme an enzyme having cellulase activity is called a cellulase enzyme
- an enzyme having pectinase activity is called a pectinase enzyme
- an enzyme having hemicellulase activity is called a hemicellulase enzyme.
- the enzyme may be an enzyme having any one of cellulase activity, pectinase activity, and hemicellulase activity, or may be an enzyme having two or more activities. Moreover, the said enzyme may be used individually by 1 type, and may use 2 or more types together. A commercial item may be used for the said enzyme, and what was prepared from the culture of the microorganisms which produce an enzyme may be used.
- the enzyme is not particularly limited as long as it has at least one of cellulase activity, pectinase activity, and hemicellulase activity, and a known enzyme can be appropriately selected.
- Trichoderma biride Trichoderma viride, Aspergillus niger, Acremonium cellulolyticus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus (Bacillus subtilis), Vibrio alginoliticus (Vibrio alginoliticu) ), And the like enzyme produced.
- two or more enzymes selected from the group consisting of cellulase enzyme, pectinase enzyme, and hemicellulase enzyme are used in combination, or a plurality of activities among cellulase activity, pectinase activity, and hemicellulase activity are used. It is preferable to use an enzyme having a singly or in combination.
- the concentration of the enzyme in the enzyme solution is not particularly limited and may be appropriately selected depending on the type and individual of the citrus fruits.
- the range is 0.05 to 5% by mass, but 0.1% ⁇ 2% by weight is preferred.
- the enzyme treatment temperature is not particularly limited and may be appropriately selected. However, it is usually 4 to 60 ° C., preferably 4 to 50 ° C., more preferably 20 to 50 ° C. Within the preferable range, it is advantageous in that the efficiency of the enzyme treatment is good and it is possible to prevent the fruit taste from deteriorating.
- the enzyme treatment time is not particularly limited and may be appropriately selected depending on the enzyme concentration and enzyme treatment temperature. Examples thereof include 30 minutes to 24 hours, preferably 1 to 16 hours. Range.
- the washing treatment is a treatment for washing the pulp after the enzyme treatment.
- cleaning method There is no restriction
- the other steps are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. Examples thereof include an outer skin peeling step.
- the outer skin peeling step is a step of peeling the outer skin of the fruit before the softening step.
- the softening step can be efficiently performed by performing the outer skin peeling process.
- the method of the present invention it is possible to easily peel the outer peel, inner pericarp, and fungus of citrus fruits without performing treatment under reduced pressure conditions while maintaining the original texture of citrus fruits.
- the fruit can be easily separated into a plurality of or individual bunches, and a fruit pulp that is prevented from collapsing can be produced.
- Example 1-1 Grapefruit> A grapefruit having a pericarp and a grapefruit having a pericarp removed were prepared. The grapefruit was treated with warmed water or warm air at the heating time and heating temperature shown in Table 1-1 below. After the treatment, the mixture was ice-cooled, and the outer skin and inner skin of grapefruit were peeled off by hand. In addition, the example which peeled the outer pericarp and the inner pericarp without heating was made into the control
- the separated grapefruit is dipped in a 0.1% by mass cellulase enzyme (Acremellolase KM (Kyowa Kasei Co., Ltd.)) solution at room temperature (25 ° C.) for about 3 hours, washed with water, A peeled pulp was obtained.
- a 0.1% by mass cellulase enzyme Acremellolase KM (Kyowa Kasei Co., Ltd.)
- Test Example 1-1 After removing the outer skin and inner skin that were softened by the heat treatment, separating them and immersing them in an enzyme solution can provide a pulp with suppressed collapse. It has been shown. In particular, when the heat treatment was performed at 100 ° C. or higher, the outer skin and inner skin could be easily peeled off regardless of the presence or absence of the outer skin during the heat treatment.
- Test Example 1-2 Sweet summer> The same procedure as in Test Example 1-1 was carried out except that the sweet summer with the outer skin and the sweet summer with the outer skin removed were processed at the heating time and heating temperature shown in Table 1-2 below. Tested and evaluated. The results are shown in Table 1-2.
- ⁇ Test Example 1-4 Orange> A test was conducted in the same manner as in Test Example 1-1 except that an orange with an outer skin and an orange with an outer skin removed were used and treated at the heating time and temperature shown in Table 1-4 below. ,evaluated. The results are shown in Table 1-4.
- Example 2-1 Immersion time 6 hours> Grapefruit pericarp was peeled with a knife to form perforations along the core. The grapefruit was immersed in a citric acid solution or malic acid solution having a concentration shown in Table 2-1 below about twice the weight at 10 ° C. for 6 hours. An example of immersion in water was used as a control. After the immersion, the grapefruits were separated into individual tresses by hand, and then washed with running water.
- the washed grapefruit is immersed in a 0.1% by mass cellulase enzyme (Acremoselase KM (Kyowa Kasei Co., Ltd.)) solution at room temperature (25 ° C.) for about 3 hours, then washed with water, A peeled pulp was obtained.
- a 0.1% by mass cellulase enzyme Acremoselase KM (Kyowa Kasei Co., Ltd.)
- Test Example 2-1 From the results of Test Example 2-1, it was shown that by immersing in an organic acid-containing solution, the endocarp could be easily peeled and separated. And it was shown that the pulp by which collapse was suppressed can be obtained by being immersed in an enzyme solution.
- Tests and evaluations were conducted in the same manner as in Test Example 2-1, except that the grapefruit immersion was performed for 16 hours with a citric acid solution, malic acid solution, or acetic acid solution having the concentrations shown in Table 2-2 below. The results are shown in Table 2-2.
- Test Example 2-2 From the result of Test Example 2-2, it was shown that even when the immersion time was changed, the endocarp could be easily peeled and separated. And it was shown that the pulp by which collapse was suppressed can be obtained by being immersed in an enzyme solution. From the results of Test Example 2-2, it was shown that separation was easy particularly when the concentration of citric acid was 3.0% by mass.
- ⁇ Test Example 2-3 Soaking time 24 hours> Tested and evaluated in the same manner as in Test Example 2-1, except that the immersion of grapefruit was performed for 24 hours with a citric acid solution, malic acid solution, sodium bicarbonate solution, or sodium carbonate solution having the concentrations shown in Table 2-3 below. did. The results are shown in Table 2-3.
- ⁇ Test Example 3-1 Grapefruit> Three cuts were made with a knife in the outer skin of grapefruit. The grapefruit was immersed in a citric acid solution having a concentration of about 2 times the weight of 3.0% by mass at 10 ° C. for 24 hours. In addition, the example which was not immersed and the example which was immersed in water was made into the control
- the washed grapefruit is immersed in a 0.1% by mass cellulase enzyme (Acremoselase KM (Kyowa Kasei Co., Ltd.)) solution at room temperature (25 ° C.) for about 3 hours, then washed with water, A peeled pulp was obtained.
- a 0.1% by mass cellulase enzyme Acremoselase KM (Kyowa Kasei Co., Ltd.)
- Test Example 3-1 From the results of Test Example 3-1, it was shown that even when grapefruit was immersed in an organic acid-containing solution in a state having an outer skin, it could be separated after peeling the inner skin. And it was shown that the pulp by which collapse was suppressed can be obtained by being immersed in an enzyme solution.
- ⁇ Test Example 3-2 Lemon> A test was conducted in the same manner as in Test Example 3-1, except that a lemon cut with three knives was used in the outer skin, and the organic acid-containing solution described in Table 3-2 below was used as the organic acid-containing solution. evaluated. The results are shown in Table 3-2.
- Test Example 3-2 From the results of Test Example 3-2, it was shown that even when lemons were immersed in an organic acid-containing solution in the state of having an outer skin, it was possible to separate after peeling the inner skin. And it was shown that the pulp by which collapse was suppressed can be obtained by being immersed in an enzyme solution.
Abstract
The present invention is a method for producing citrus fruit flesh comprising: a step for (a) heat treatment and/or (b) organic acid treatment of the fruit of a citrus fruit that has at least an albedo and segment membranes; a step for separating the fruit into multiple or single sections; and a step for bringing the fruit into contact with at least one kind of enzyme selected from a group consisting of cellulase enzymes, pectinase enzymes and hemicellulase enzymes.
Description
本発明は、柑橘類の果肉の製造方法に関する。
The present invention relates to a method for producing citrus pulp.
柑橘類の果実は、可食部分である果肉がじょうのう膜で包まれ、じょうのうを形成し、前記じょうのうが、内果皮（アルベド）及び外果皮（フラベド）からなる果皮で包まれている。一般に、じょうのう膜を内皮といい、果皮を外皮という。
柑橘類は、外果皮及び内果皮が分厚く、また、じょうのう膜及び果肉に強く結着しており、その可食部を得るために、手作業や劇物による化学的処理が実施されることが多い。 Citrus fruits are edible part of the pulp that is wrapped in a capsular membrane to form a capsular capsule, which is wrapped in a rind made of inner skin (albedo) and outer skin (flavedo). ing. In general, the capsule is called endothelium and the pericarp is called the outer skin.
Citrus has a thick outer skin and inner skin, and is strongly bound to the gills and flesh. To obtain the edible part, chemical processing with manual work or deleterious substances must be performed. There are many.
柑橘類は、外果皮及び内果皮が分厚く、また、じょうのう膜及び果肉に強く結着しており、その可食部を得るために、手作業や劇物による化学的処理が実施されることが多い。 Citrus fruits are edible part of the pulp that is wrapped in a capsular membrane to form a capsular capsule, which is wrapped in a rind made of inner skin (albedo) and outer skin (flavedo). ing. In general, the capsule is called endothelium and the pericarp is called the outer skin.
Citrus has a thick outer skin and inner skin, and is strongly bound to the gills and flesh. To obtain the edible part, chemical processing with manual work or deleterious substances must be performed. There are many.
近年、コンビニエンスストアやファミリーレストランなどで提供されるサラダやカットフルーツ向けの生に近い状態の柑橘類の果肉の需要が高まっている。そのため、外果皮、内果皮、及びじょうのう膜を効率良く剥皮する方法が検討されている。
In recent years, the demand for fresh citrus fruit for salads and cut fruits provided at convenience stores and family restaurants has increased. Therefore, a method for efficiently peeling the outer skin, the inner skin and the capsule is being studied.
従来、シロップ漬けされるみかんの缶詰などでは、外果皮、内果皮、及びじょうのう膜を剥皮した果肉を得るために、塩酸や苛性ソーダによる処理などが行われている。
しかしながら、前記処理は、安全及び排水対策の問題や消費者の負のイメージといった問題があり、生に近い状態が求められる果肉の製造には適さないという問題がある。 2. Description of the Related Art Conventionally, in canned mandarin oranges that have been pickled in syrup, treatment with hydrochloric acid or caustic soda has been performed in order to obtain flesh peeled from outer skin, inner skin, and fungus.
However, the treatment has problems such as safety and drainage measures and a negative consumer image, and there is a problem that it is not suitable for the production of pulp that requires a state close to raw.
しかしながら、前記処理は、安全及び排水対策の問題や消費者の負のイメージといった問題があり、生に近い状態が求められる果肉の製造には適さないという問題がある。 2. Description of the Related Art Conventionally, in canned mandarin oranges that have been pickled in syrup, treatment with hydrochloric acid or caustic soda has been performed in order to obtain flesh peeled from outer skin, inner skin, and fungus.
However, the treatment has problems such as safety and drainage measures and a negative consumer image, and there is a problem that it is not suitable for the production of pulp that requires a state close to raw.
また、これまでに、果実表面から内皮を貫通して果肉に達する程度の穴あけ処理を行った後、セルラーゼ系酵素、ペクチナーゼ系酵素、及びヘミセルラーゼ系酵素を組み合わせた溶液に前記果実を浸漬させ、剥皮する方法（例えば、特許文献１参照）、セルラーゼ系酵素、ペクチナーゼ系酵素、及びヘミセルラーゼ系酵素から選択される酵素を含む溶液と果実の内皮とを接触させ、２０℃未満の低温で３時間以上酵素処理し、剥皮する方法（例えば、特許文献２参照）、柑橘類果実に対して酵素処理とカルシウム処理を同時に行い、内皮を除去する方法（例えば、特許文献３参照）などが提案されている。
しかしながら、これらの提案ではいずれも実質的に減圧処理工程が必須であり、装置に係るコストの問題、また、工程が増加するといった問題があるほか、風味が劣化してしまうという問題もある。 In addition, until now, after performing a drilling process to reach the pulp through the endothelium from the fruit surface, the fruit is immersed in a solution that combines cellulase enzyme, pectinase enzyme, and hemicellulase enzyme, A method of peeling (see, for example, Patent Document 1), a solution containing an enzyme selected from a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme is brought into contact with the endothelium of fruit, and at a low temperature of less than 20 ° C. for 3 hours As described above, methods of enzyme treatment and peeling (for example, see Patent Document 2), methods of simultaneously performing enzyme treatment and calcium treatment on citrus fruits to remove endothelium (for example, see Patent Document 3), and the like have been proposed. .
However, in these proposals, a decompression process is substantially essential, and there is a problem of cost related to the apparatus, a problem that the number of processes increases, and a problem that the flavor deteriorates.
しかしながら、これらの提案ではいずれも実質的に減圧処理工程が必須であり、装置に係るコストの問題、また、工程が増加するといった問題があるほか、風味が劣化してしまうという問題もある。 In addition, until now, after performing a drilling process to reach the pulp through the endothelium from the fruit surface, the fruit is immersed in a solution that combines cellulase enzyme, pectinase enzyme, and hemicellulase enzyme, A method of peeling (see, for example, Patent Document 1), a solution containing an enzyme selected from a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme is brought into contact with the endothelium of fruit, and at a low temperature of less than 20 ° C. for 3 hours As described above, methods of enzyme treatment and peeling (for example, see Patent Document 2), methods of simultaneously performing enzyme treatment and calcium treatment on citrus fruits to remove endothelium (for example, see Patent Document 3), and the like have been proposed. .
However, in these proposals, a decompression process is substantially essential, and there is a problem of cost related to the apparatus, a problem that the number of processes increases, and a problem that the flavor deteriorates.
したがって、減圧処理を行うことなく、容易に果実を複数又は個々の房に分離することができ、また身崩れが抑制された果肉を製造することができる新たな技術の開発が強く求められているのが現状である。
Therefore, there is a strong demand for the development of a new technique that can easily separate fruits into a plurality of or individual bunches without producing a decompression process and that can produce a fruit pulp that is prevented from collapsing. is the current situation.
本発明は、このような要望に応え、現状を打破し、従来における前記諸問題を解決し、以下の目的を達成することを課題とする。即ち、本発明は、減圧処理を行うことなく、容易に果実を複数又は個々の房に分離することができ、また身崩れが抑制された果肉を製造することができる柑橘類の果肉の製造方法を提供することを目的とする。
The present invention responds to such a request, breaks the current situation, solves the above-described problems, and achieves the following objects. That is, the present invention provides a method for producing citrus pulp that can easily separate fruits into a plurality or individual bunches without performing decompression treatment, and that can produce pulp with reduced collapse. The purpose is to provide.
本発明者らは、前記目的を達成するべく鋭意検討を行った結果、少なくとも内果皮及びじょうのう膜を有する柑橘類の果実を、（ａ）加熱処理及び／又は（ｂ）有機酸処理する工程と、前記果実を複数又は個々の房に分離する工程と、前記果実をセルラーゼ系酵素、ペクチナーゼ系酵素、及びヘミセルラーゼ系酵素からなる群から選択される少なくとも１種と接触させる工程とを組み合わせることにより、減圧処理を行わずに、容易に柑橘類の果実を複数又は個々の房に分離することができ、また、身崩れが抑制された果肉が得られることを知見した。
As a result of intensive studies to achieve the above object, the present inventors have (a) heat treatment and / or (b) organic acid treatment of at least citrus fruits having an inner skin and a fungus membrane. And combining the step of separating the fruit into a plurality or individual bunches and the step of contacting the fruit with at least one selected from the group consisting of a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme. Thus, it has been found that citrus fruits can be easily separated into a plurality or individual bunches without performing a decompression process, and a flesh with suppressed collapse is obtained.
本発明は、本発明者らの前記知見に基づくものであり、前記課題を解決するための手段としては、以下の通りである。即ち、
＜１＞ 少なくとも内果皮及びじょうのう膜を有する柑橘類の果実を、（ａ）加熱処理及び／又は（ｂ）有機酸処理する工程と、
前記果実を複数又は個々の房に分離する工程と、
前記果実をセルラーゼ系酵素、ペクチナーゼ系酵素、及びヘミセルラーゼ系酵素からなる群から選択される少なくとも１種と接触させる工程とを含むことを特徴とする柑橘類の果肉の製造方法である。
＜２＞ 前記（ａ）加熱処理の条件が、６０℃以上の温度で０．５～２０分間の範囲である前記＜１＞に記載の方法である。
＜３＞ 前記（ｂ）有機酸処理が、穴あけ処理及び／又は傷つけ処理を行った果実に対して行う前記＜１＞～＜２＞のいずれかに記載の方法である。
＜４＞ 前記（ｂ）有機酸処理の時間が、３時間以上である前記＜１＞～＜３＞のいずれかに記載の方法である。
＜５＞ 前記（ｂ）有機酸処理が、０．１質量％以上の濃度の有機酸含有溶液を用いて行う前記＜１＞～＜４＞のいずれかに記載の方法である。
＜６＞ 前記（ｂ）有機酸処理に用いる有機酸が、クエン酸、リンゴ酸、及び酢酸からなる群から選択される少なくとも１種である前記＜１＞～＜５＞のいずれかに記載の方法である。 The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> a step of (a) heat treatment and / or (b) organic acid treatment of citrus fruits having at least an inner skin and a fungus membrane;
Separating the fruits into multiple or individual bunches;
And a step of bringing the fruit into contact with at least one selected from the group consisting of a cellulase-based enzyme, a pectinase-based enzyme, and a hemicellulase-based enzyme.
<2> The method according to <1>, wherein (a) the conditions for the heat treatment are in a range of 0.5 to 20 minutes at a temperature of 60 ° C. or higher.
<3> The method according to any one of <1> to <2>, wherein the organic acid treatment (b) is performed on the fruit that has been subjected to the hole punching treatment and / or the damage treatment.
<4> The method according to any one of <1> to <3>, wherein (b) the time of the organic acid treatment is 3 hours or more.
<5> The method according to any one of <1> to <4>, wherein the organic acid treatment (b) is performed using an organic acid-containing solution having a concentration of 0.1% by mass or more.
<6> The organic acid used in the organic acid treatment (b) is at least one selected from the group consisting of citric acid, malic acid, and acetic acid, according to any one of the above <1> to <5> Is the method.
＜１＞ 少なくとも内果皮及びじょうのう膜を有する柑橘類の果実を、（ａ）加熱処理及び／又は（ｂ）有機酸処理する工程と、
前記果実を複数又は個々の房に分離する工程と、
前記果実をセルラーゼ系酵素、ペクチナーゼ系酵素、及びヘミセルラーゼ系酵素からなる群から選択される少なくとも１種と接触させる工程とを含むことを特徴とする柑橘類の果肉の製造方法である。
＜２＞ 前記（ａ）加熱処理の条件が、６０℃以上の温度で０．５～２０分間の範囲である前記＜１＞に記載の方法である。
＜３＞ 前記（ｂ）有機酸処理が、穴あけ処理及び／又は傷つけ処理を行った果実に対して行う前記＜１＞～＜２＞のいずれかに記載の方法である。
＜４＞ 前記（ｂ）有機酸処理の時間が、３時間以上である前記＜１＞～＜３＞のいずれかに記載の方法である。
＜５＞ 前記（ｂ）有機酸処理が、０．１質量％以上の濃度の有機酸含有溶液を用いて行う前記＜１＞～＜４＞のいずれかに記載の方法である。
＜６＞ 前記（ｂ）有機酸処理に用いる有機酸が、クエン酸、リンゴ酸、及び酢酸からなる群から選択される少なくとも１種である前記＜１＞～＜５＞のいずれかに記載の方法である。 The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> a step of (a) heat treatment and / or (b) organic acid treatment of citrus fruits having at least an inner skin and a fungus membrane;
Separating the fruits into multiple or individual bunches;
And a step of bringing the fruit into contact with at least one selected from the group consisting of a cellulase-based enzyme, a pectinase-based enzyme, and a hemicellulase-based enzyme.
<2> The method according to <1>, wherein (a) the conditions for the heat treatment are in a range of 0.5 to 20 minutes at a temperature of 60 ° C. or higher.
<3> The method according to any one of <1> to <2>, wherein the organic acid treatment (b) is performed on the fruit that has been subjected to the hole punching treatment and / or the damage treatment.
<4> The method according to any one of <1> to <3>, wherein (b) the time of the organic acid treatment is 3 hours or more.
<5> The method according to any one of <1> to <4>, wherein the organic acid treatment (b) is performed using an organic acid-containing solution having a concentration of 0.1% by mass or more.
<6> The organic acid used in the organic acid treatment (b) is at least one selected from the group consisting of citric acid, malic acid, and acetic acid, according to any one of the above <1> to <5> Is the method.
本発明によると、従来における前記諸問題を解決することができ、減圧処理を行うことなく、容易に果実を複数又は個々の房に分離することができ、また身崩れが抑制された果肉を製造することができる柑橘類の果肉の製造方法を提供することができる。
According to the present invention, it is possible to solve the above-mentioned problems in the prior art, and to easily separate fruits into a plurality or individual bunches without performing a decompression process, and to produce a pulp that is prevented from collapsing The manufacturing method of the citrus pulp which can be performed can be provided.
（柑橘類の果肉の製造方法）
本発明の柑橘類の果肉の製造方法は、軟化工程と、分離工程と、酵素処理工程とを少なくとも含み、必要に応じて更にその他の工程を含む。 (Method for producing citrus pulp)
The method for producing citrus pulp of the present invention includes at least a softening step, a separation step, and an enzyme treatment step, and further includes other steps as necessary.
本発明の柑橘類の果肉の製造方法は、軟化工程と、分離工程と、酵素処理工程とを少なくとも含み、必要に応じて更にその他の工程を含む。 (Method for producing citrus pulp)
The method for producing citrus pulp of the present invention includes at least a softening step, a separation step, and an enzyme treatment step, and further includes other steps as necessary.
＜柑橘類＞
前記柑橘類としては、特に制限はなく、ミカン類（ウンシュウミカン、キシュウミカン、ポンカン等）、オレンジ類（オレンジ、バレンシア、ネーブル、ブラッドオレンジ等）、グレープフルーツ類（グレープフルーツ）、ブンタン類（ブンタン）、雑柑類（ハッサク、甘夏等）及びそれらの交配種から適宜選択することができ、例えばウンシュウミカン、キシュウミカン、ポンカン、清見、津之香、ありあけ、天草、朱見、西之香、せとか、不知火、スイートスプリング、サマーフレッシュ、サザンイエロー、ぷちまる、メイポメロ、イエローポメロ、はやさき、紅まどか、南香、早香、サザンレッド、はれやか、ミホコール、はるみ、あまか、はれひめ、ゆず、ハナユ、スダチ、モチユ、ユコウ、レモン、カボス、クネンボ、カーブチー、ポンカン、地中海マンダリン、大紅みかん、クレメンティン、ビンキツ、オウカン、タチバナ、ソウキツ、クレオパトラ、コウジ、シークワーサー、キンカン、マンダリン、南風、タンゼロ、はるか、小林みかん、スイングル、トロイヤー、ライム、シトロン、シシユ、キヌカワ、ハッサク、テング、ナルト、ナツミカン、キンコウジ、ヒョウカン、ダイダイ、サンボウカン、ロクガツミカン、オレンジ、ブラッドオレンジ、ネーブル、バレンシア、タンカン、イヨ、ヒュウガナツ、ウジュキツ、カワバタ、シュンコウカンなどが挙げられる。本発明の方法は、前記柑橘類の中でも、ミカン類、グレープフルーツ類、オレンジ類とその交配種のうち、内果皮及びじょうのう膜を剥皮して流通・摂食される柑橘類に好適に用いることができる。 <Citrus>
The citrus fruits are not particularly limited, and mandarin oranges (such as Citrus unshiu, Citrus unshiu, Ponkan), oranges (such as orange, Valencia, navel, blood orange), grapefruits (grapefruit), buntans (buntan), miscellaneous Citrus (Hassaku, Akanatsu, etc.) and their hybrids can be selected as appropriate, for example, Satsuma mandarin, Kisumi mandarin, Ponkan, Kiyomi, Tsunoka, Ariake, Amakusa, Akane, Nishinoka, Seto, Shiranui, Sweet Spring, Summer Fresh, Southern Yellow, Petitmaru, May Pomelo, Yellow Pomelo, Hayasaki, Red Madoka, Nanka, Hayaka, Southern Red, Haraya, Mihocall, Harumi, Amaka, Harehime, Yuzu , Hanayu, Sudachi, Mochiyu, Yuko, Lemon, Kabos, Kunenbo, Kabuchi Ponkan, Mediterranean Mandarin, Daikan Mandarin, Clementine, Bin Kits, Okan, Tachibana, Sukitsuki, Cleopatra, Kouji, Sikhwaser, Kumquat, Mandarin, South Wind, Tan Zero, Haruka, Kobayashi Mandarin, Swingle, Troyer, Lime, Citron, Shishiyu, Kinukawa , Hassac, Proboscis, Naruto, Natsumikan, Ginseng, Leopard, Daidai, Sangboukan, Rokugatsukan, Orange, Blood Orange, Navel, Valencia, Tankan, Iyo, Hyuganatsu, Ujukitsu, Kawabata, Shunkoukan. Among the citrus fruits, the method of the present invention is preferably used for citrus fruits that are distributed and eaten by peeling the inner pericarp and the fungus membrane among the citrus fruits, grapefruits, oranges and their hybrids. it can.
前記柑橘類としては、特に制限はなく、ミカン類（ウンシュウミカン、キシュウミカン、ポンカン等）、オレンジ類（オレンジ、バレンシア、ネーブル、ブラッドオレンジ等）、グレープフルーツ類（グレープフルーツ）、ブンタン類（ブンタン）、雑柑類（ハッサク、甘夏等）及びそれらの交配種から適宜選択することができ、例えばウンシュウミカン、キシュウミカン、ポンカン、清見、津之香、ありあけ、天草、朱見、西之香、せとか、不知火、スイートスプリング、サマーフレッシュ、サザンイエロー、ぷちまる、メイポメロ、イエローポメロ、はやさき、紅まどか、南香、早香、サザンレッド、はれやか、ミホコール、はるみ、あまか、はれひめ、ゆず、ハナユ、スダチ、モチユ、ユコウ、レモン、カボス、クネンボ、カーブチー、ポンカン、地中海マンダリン、大紅みかん、クレメンティン、ビンキツ、オウカン、タチバナ、ソウキツ、クレオパトラ、コウジ、シークワーサー、キンカン、マンダリン、南風、タンゼロ、はるか、小林みかん、スイングル、トロイヤー、ライム、シトロン、シシユ、キヌカワ、ハッサク、テング、ナルト、ナツミカン、キンコウジ、ヒョウカン、ダイダイ、サンボウカン、ロクガツミカン、オレンジ、ブラッドオレンジ、ネーブル、バレンシア、タンカン、イヨ、ヒュウガナツ、ウジュキツ、カワバタ、シュンコウカンなどが挙げられる。本発明の方法は、前記柑橘類の中でも、ミカン類、グレープフルーツ類、オレンジ類とその交配種のうち、内果皮及びじょうのう膜を剥皮して流通・摂食される柑橘類に好適に用いることができる。 <Citrus>
The citrus fruits are not particularly limited, and mandarin oranges (such as Citrus unshiu, Citrus unshiu, Ponkan), oranges (such as orange, Valencia, navel, blood orange), grapefruits (grapefruit), buntans (buntan), miscellaneous Citrus (Hassaku, Akanatsu, etc.) and their hybrids can be selected as appropriate, for example, Satsuma mandarin, Kisumi mandarin, Ponkan, Kiyomi, Tsunoka, Ariake, Amakusa, Akane, Nishinoka, Seto, Shiranui, Sweet Spring, Summer Fresh, Southern Yellow, Petitmaru, May Pomelo, Yellow Pomelo, Hayasaki, Red Madoka, Nanka, Hayaka, Southern Red, Haraya, Mihocall, Harumi, Amaka, Harehime, Yuzu , Hanayu, Sudachi, Mochiyu, Yuko, Lemon, Kabos, Kunenbo, Kabuchi Ponkan, Mediterranean Mandarin, Daikan Mandarin, Clementine, Bin Kits, Okan, Tachibana, Sukitsuki, Cleopatra, Kouji, Sikhwaser, Kumquat, Mandarin, South Wind, Tan Zero, Haruka, Kobayashi Mandarin, Swingle, Troyer, Lime, Citron, Shishiyu, Kinukawa , Hassac, Proboscis, Naruto, Natsumikan, Ginseng, Leopard, Daidai, Sangboukan, Rokugatsukan, Orange, Blood Orange, Navel, Valencia, Tankan, Iyo, Hyuganatsu, Ujukitsu, Kawabata, Shunkoukan. Among the citrus fruits, the method of the present invention is preferably used for citrus fruits that are distributed and eaten by peeling the inner pericarp and the fungus membrane among the citrus fruits, grapefruits, oranges and their hybrids. it can.
＜軟化工程＞
前記軟化工程は、（ａ）加熱処理及び／又は（ｂ）有機酸処理を少なくとも含み、必要に応じて更にその他の処理を含む。
前記軟化工程は、少なくとも内果皮及びじょうのう膜を有する柑橘類の果実を、（ａ）加熱処理及び／又は（ｂ）有機酸処理することにより、前記果実の果皮を軟化させることができ、剥皮し易くなる。
前記（ａ）加熱処理と、前記（ｂ）有機酸処理とは、どちらか一方を行ってもよいし、両者を行ってもよい。 <Softening process>
The softening step includes at least (a) heat treatment and / or (b) organic acid treatment, and further includes other treatment as necessary.
The softening step can soften the fruit skin by (a) heat treatment and / or (b) organic acid treatment of at least a citrus fruit having an inner skin and a fungus, It becomes easy to do.
Either (a) heat treatment or (b) organic acid treatment may be performed, or both may be performed.
前記軟化工程は、（ａ）加熱処理及び／又は（ｂ）有機酸処理を少なくとも含み、必要に応じて更にその他の処理を含む。
前記軟化工程は、少なくとも内果皮及びじょうのう膜を有する柑橘類の果実を、（ａ）加熱処理及び／又は（ｂ）有機酸処理することにより、前記果実の果皮を軟化させることができ、剥皮し易くなる。
前記（ａ）加熱処理と、前記（ｂ）有機酸処理とは、どちらか一方を行ってもよいし、両者を行ってもよい。 <Softening process>
The softening step includes at least (a) heat treatment and / or (b) organic acid treatment, and further includes other treatment as necessary.
The softening step can soften the fruit skin by (a) heat treatment and / or (b) organic acid treatment of at least a citrus fruit having an inner skin and a fungus, It becomes easy to do.
Either (a) heat treatment or (b) organic acid treatment may be performed, or both may be performed.
前記（ａ）加熱処理及び／又は（ｂ）有機酸処理を行う果実は、少なくとも内果皮及びじょうのう膜を有する。即ち、前記果実は、外果皮を有するものであってもよいし、外果皮が剥皮されたものであってもよい。
The fruit subjected to the above (a) heat treatment and / or (b) organic acid treatment has at least an inner skin and a fungus membrane. That is, the fruit may have a pericarp, or a peeled skin.
＜＜加熱処理＞＞
前記加熱処理は、前記果実を加熱する処理である。 << Heat treatment >>
The heat treatment is a treatment for heating the fruit.
前記加熱処理は、前記果実を加熱する処理である。 << Heat treatment >>
The heat treatment is a treatment for heating the fruit.
前記加熱の方法としては、特に制限はなく、適宜選択することができ、例えば、前記果実を加温した水に浸漬する方法、蒸気などに前記果実を接触させる方法、高温下に前記果実を置く方法などが挙げられる。
前記加温した水は、水のみからなるものであってもよいし、糖等の調味成分を含む水であってもよい。 The heating method is not particularly limited and may be appropriately selected. For example, a method of immersing the fruit in warm water, a method of contacting the fruit with steam, or the like, placing the fruit under high temperature The method etc. are mentioned.
The warmed water may be composed only of water or water containing a seasoning component such as sugar.
前記加温した水は、水のみからなるものであってもよいし、糖等の調味成分を含む水であってもよい。 The heating method is not particularly limited and may be appropriately selected. For example, a method of immersing the fruit in warm water, a method of contacting the fruit with steam, or the like, placing the fruit under high temperature The method etc. are mentioned.
The warmed water may be composed only of water or water containing a seasoning component such as sugar.
前記加熱の温度としては、特に制限はなく、適宜選択することができるが、通常は６０℃以上であり、８０℃以上が好ましく、８０～１２０℃がより好ましい。
The heating temperature is not particularly limited and may be appropriately selected, but is usually 60 ° C. or higher, preferably 80 ° C. or higher, and more preferably 80 to 120 ° C.
前記加熱の時間としては、特に制限はなく、加熱温度に応じて適宜選択することができ、例えば、０．５～２０分間の範囲が挙げられるが、１～１０分間の範囲が好ましい。
The heating time is not particularly limited and may be appropriately selected depending on the heating temperature. Examples thereof include a range of 0.5 to 20 minutes, but a range of 1 to 10 minutes is preferable.
前記加熱条件としては、果実の果皮をより軟らかくすることができ、剥皮及び果実の複数又は個々の房への分離が容易になる点で、６０℃以上の温度で０．５～２０分間の範囲が好ましく、８０℃以上で１～１０分間の範囲がより好ましい。
The heating conditions include a range of 0.5 to 20 minutes at a temperature of 60 ° C. or higher in that the fruit peel can be made softer and peeling and easy separation of the fruit into a plurality or individual bunches are facilitated. The range of 80 ° C. or higher and 1 to 10 minutes is more preferable.
前記加熱の方法として、前記果実を加温した水に浸漬する方法を用いる場合には、前記加温した水に有機酸を添加してもよい。これにより、剥皮効果の更なる向上が期待できる。
When using a method of immersing the fruit in warm water as the heating method, an organic acid may be added to the warmed water. Thereby, the further improvement of the peeling effect can be expected.
＜＜有機酸処理＞＞
前記有機酸処理は、前記果実を有機酸と接触させる処理である。 << Organic acid treatment >>
The organic acid treatment is a treatment for bringing the fruit into contact with an organic acid.
前記有機酸処理は、前記果実を有機酸と接触させる処理である。 << Organic acid treatment >>
The organic acid treatment is a treatment for bringing the fruit into contact with an organic acid.
前記有機酸処理の方法としては、特に制限はなく、適宜選択することができ、例えば、有機酸含有溶液に前記果実を接触させる方法などが挙げられる。前記有機酸含有溶液は、本発明の効果を損なわない限り、有機酸以外のその他の成分を含んでいてもよい。
The organic acid treatment method is not particularly limited and may be appropriately selected. Examples thereof include a method of bringing the fruit into contact with an organic acid-containing solution. The organic acid-containing solution may contain other components other than the organic acid as long as the effects of the present invention are not impaired.
前記接触の方法としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、浸漬、滴下、噴霧、塗布などが挙げられる。これらの中でも、浸漬が好ましい。
The contact method is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include dipping, dropping, spraying, and application. Among these, immersion is preferable.
－有機酸－
前記有機酸としては、特に制限はなく、適宜選択することができ、例えば、酢酸、クエン酸、リンゴ酸、フマル酸、コハク酸、アジピン酸、乳酸、酒石酸、フィチン酸、リン酸、アスコルビン酸及びその塩、グルコノデルタラクトンなどが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
前記有機酸の中でも、クエン酸、リンゴ酸が天然の果実に存在している点や風味への影響が小さい点で、酢酸が入手が容易である点で好ましい。
前記有機酸は、市販品を使用することができる。 -Organic acid-
The organic acid is not particularly limited and may be appropriately selected. For example, acetic acid, citric acid, malic acid, fumaric acid, succinic acid, adipic acid, lactic acid, tartaric acid, phytic acid, phosphoric acid, ascorbic acid and The salt, glucono delta lactone, etc. are mentioned. These may be used individually by 1 type and may use 2 or more types together.
Among the organic acids, citric acid and malic acid are preferable because acetic acid is easily available because it is present in natural fruits and has little influence on flavor.
A commercial item can be used for the organic acid.
前記有機酸としては、特に制限はなく、適宜選択することができ、例えば、酢酸、クエン酸、リンゴ酸、フマル酸、コハク酸、アジピン酸、乳酸、酒石酸、フィチン酸、リン酸、アスコルビン酸及びその塩、グルコノデルタラクトンなどが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
前記有機酸の中でも、クエン酸、リンゴ酸が天然の果実に存在している点や風味への影響が小さい点で、酢酸が入手が容易である点で好ましい。
前記有機酸は、市販品を使用することができる。 -Organic acid-
The organic acid is not particularly limited and may be appropriately selected. For example, acetic acid, citric acid, malic acid, fumaric acid, succinic acid, adipic acid, lactic acid, tartaric acid, phytic acid, phosphoric acid, ascorbic acid and The salt, glucono delta lactone, etc. are mentioned. These may be used individually by 1 type and may use 2 or more types together.
Among the organic acids, citric acid and malic acid are preferable because acetic acid is easily available because it is present in natural fruits and has little influence on flavor.
A commercial item can be used for the organic acid.
前記有機酸含有溶液における有機酸の濃度としては、特に制限はなく、適宜選択することができるが、果皮を容易に剥皮できるようになり、また、果実の複数又は個々の房への分離も容易となる点で、０．１質量％以上が好ましく、０．２～３０質量％がより好ましく、０．４～２０質量％が更に好ましく、０．８～１５質量％が更により好ましく、２～１２質量％が特に好ましい。
The concentration of the organic acid in the organic acid-containing solution is not particularly limited and can be appropriately selected. However, the peel can be easily peeled, and the fruit can be easily separated into a plurality or individual bunches. Is preferably 0.1 to 30% by weight, more preferably 0.2 to 30% by weight, still more preferably 0.4 to 20% by weight, still more preferably 0.8 to 15% by weight. 12% by mass is particularly preferred.
前記有機酸含有溶液の使用量としては、特に制限はなく、適宜選択することができ、例えば、前記果実の０．５～５倍質量などが挙げられる。
The amount of the organic acid-containing solution used is not particularly limited and may be appropriately selected. Examples thereof include 0.5 to 5 times the mass of the fruit.
前記接触の温度としては、特に制限はなく、適宜選択することができ、例えば、４～３０℃などが挙げられる。
The contact temperature is not particularly limited and may be appropriately selected. Examples thereof include 4 to 30 ° C.
前記接触の時間としては、特に制限はなく、適宜選択することができるが、果皮を容易に剥皮できるようになり、また、果実の複数又は個々の房への分離も容易となる点で、３時間以上が好ましく、５時間以上がより好ましく、１０時間以上が特に好ましい。
The contact time is not particularly limited and can be appropriately selected. However, the contact time can be easily peeled, and the fruit can be easily separated into a plurality or individual bunches. The time is preferably 5 hours or more, more preferably 5 hours or more, and particularly preferably 10 hours or more.
前記有機酸処理の態様としては、果皮を容易に剥皮できるようになり、また、果実を複数又は個々の房に分離することも容易となる点で、穴あけ処理及び／又は傷つけ処理を行った果実に対して行う態様が、好ましい。
As an aspect of the organic acid treatment, the fruit which has been subjected to the hole punching treatment and / or the damage treatment in that the peel can be easily peeled and the fruit can be easily separated into plural or individual bunches. An embodiment performed on is preferable.
＜＜その他の処理＞＞
前記軟化工程におけるその他の処理としては、本発明の効果を損なわない限り、特に制限はなく、適宜選択することができ、例えば、穴あけ及び／又は傷つけ処理、冷却処理、洗浄処理などが挙げられる。 << Other processing >>
Other treatments in the softening step are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. Examples thereof include drilling and / or scratching treatment, cooling treatment, and washing treatment.
前記軟化工程におけるその他の処理としては、本発明の効果を損なわない限り、特に制限はなく、適宜選択することができ、例えば、穴あけ及び／又は傷つけ処理、冷却処理、洗浄処理などが挙げられる。 << Other processing >>
Other treatments in the softening step are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. Examples thereof include drilling and / or scratching treatment, cooling treatment, and washing treatment.
－穴あけ及び／又は傷つけ処理－
前記穴あけ及び／又は傷つけ処理は、前記（ａ）加熱処理及び／又は（ｂ）有機酸処理前の果実に穴をあける及び／又は傷をつける処理である。前記（ｂ）有機酸処理後の剥皮効率を向上することができる点で、前記（ｂ）有機酸処理前の果実を穴あけ及び／又は傷つけ処理を行うことが好ましい。
前記穴あけ処理と、前記傷つけ処理とは、どちらか一方を行ってもよいし、両者を行ってもよい。 -Drilling and / or scratching treatment-
The drilling and / or scratching process is a process of drilling and / or scratching the fruit before the (a) heat treatment and / or (b) organic acid treatment. It is preferable that the fruit before the organic acid treatment (b) is punched and / or damaged in that the peel efficiency after the organic acid treatment (b) can be improved.
Either one or both of the drilling process and the scratching process may be performed.
前記穴あけ及び／又は傷つけ処理は、前記（ａ）加熱処理及び／又は（ｂ）有機酸処理前の果実に穴をあける及び／又は傷をつける処理である。前記（ｂ）有機酸処理後の剥皮効率を向上することができる点で、前記（ｂ）有機酸処理前の果実を穴あけ及び／又は傷つけ処理を行うことが好ましい。
前記穴あけ処理と、前記傷つけ処理とは、どちらか一方を行ってもよいし、両者を行ってもよい。 -Drilling and / or scratching treatment-
The drilling and / or scratching process is a process of drilling and / or scratching the fruit before the (a) heat treatment and / or (b) organic acid treatment. It is preferable that the fruit before the organic acid treatment (b) is punched and / or damaged in that the peel efficiency after the organic acid treatment (b) can be improved.
Either one or both of the drilling process and the scratching process may be performed.
前記穴あけ処理は、外果皮表面又は外果皮を剥皮した果実の内果皮を貫通して果肉に達する程度まで穴あけをする処理をいう。
前記穴あけ処理は、機械を用いて行ってもよいし、手作業により行ってもよい。
前記穴あけ処理の方法としては、特に制限はなく、適宜選択することができ、例えば、ペン、箸、ようじ、ドライバー、錐、千枚通し、フォーク、剣山等の先の尖った細い針状器具や棒を用いて行う方法、切刃、カッター、ドリル、ミシン等の自動穴あけ機を用いる方法などが挙げられる。
前記穴あけの態様としては、特に制限はなく、適宜選択することができ、例えば、芯に沿って穿孔を形成する態様などが挙げられる。 The punching process refers to a process of drilling to the extent that it penetrates through the inner skin of the outer skin or the peeled fruit to reach the pulp.
The drilling process may be performed using a machine or may be performed manually.
The drilling method is not particularly limited and can be selected as appropriate. For example, a pen, chopsticks, toothpick, screwdriver, cone, awl, fork, sword, etc. And a method using an automatic drilling machine such as a cutting blade, a cutter, a drill, and a sewing machine.
There is no restriction | limiting in particular as an aspect of the said drilling, It can select suitably, For example, the aspect etc. which form perforation along a core are mentioned.
前記穴あけ処理は、機械を用いて行ってもよいし、手作業により行ってもよい。
前記穴あけ処理の方法としては、特に制限はなく、適宜選択することができ、例えば、ペン、箸、ようじ、ドライバー、錐、千枚通し、フォーク、剣山等の先の尖った細い針状器具や棒を用いて行う方法、切刃、カッター、ドリル、ミシン等の自動穴あけ機を用いる方法などが挙げられる。
前記穴あけの態様としては、特に制限はなく、適宜選択することができ、例えば、芯に沿って穿孔を形成する態様などが挙げられる。 The punching process refers to a process of drilling to the extent that it penetrates through the inner skin of the outer skin or the peeled fruit to reach the pulp.
The drilling process may be performed using a machine or may be performed manually.
The drilling method is not particularly limited and can be selected as appropriate. For example, a pen, chopsticks, toothpick, screwdriver, cone, awl, fork, sword, etc. And a method using an automatic drilling machine such as a cutting blade, a cutter, a drill, and a sewing machine.
There is no restriction | limiting in particular as an aspect of the said drilling, It can select suitably, For example, the aspect etc. which form perforation along a core are mentioned.
前記傷つけ処理は、果肉に達する程度まで、外果皮表面又は外果皮を剥皮した果実の内果皮表面を傷つける処理をいう。
前記傷つけ処理は、機械を用いて行ってもよいし、手作業により行ってもよい。
前記傷つけ処理の方法としては、特に制限はなく、適宜選択することができ、例えば、切刃、包丁、カッターナイフ、ハサミ、ワイヤーブラシ等を用いて行う方法、レーザー、超音波、風圧、水圧等を利用して行う方法などが挙げられる。
前記傷つけの態様としては、特に制限はなく、適宜選択することができ、例えば、前記外果皮に、赤道及び子午線方向に切込みを入れる態様などが挙げられる。 The damage treatment refers to treatment for damaging the outer skin surface or the inner skin surface of the peeled fruit to the extent that it reaches the flesh.
The scratching process may be performed using a machine or may be performed manually.
The damage treatment method is not particularly limited and can be appropriately selected. For example, a method using a cutting blade, a kitchen knife, a cutter knife, scissors, a wire brush, laser, ultrasonic waves, wind pressure, water pressure, etc. The method of performing using is mentioned.
There is no restriction | limiting in particular as an aspect of the said damage | damage, It can select suitably, For example, the aspect etc. which cut | disconnect in the equatorial and meridian direction etc. are mentioned in the said outer skin.
前記傷つけ処理は、機械を用いて行ってもよいし、手作業により行ってもよい。
前記傷つけ処理の方法としては、特に制限はなく、適宜選択することができ、例えば、切刃、包丁、カッターナイフ、ハサミ、ワイヤーブラシ等を用いて行う方法、レーザー、超音波、風圧、水圧等を利用して行う方法などが挙げられる。
前記傷つけの態様としては、特に制限はなく、適宜選択することができ、例えば、前記外果皮に、赤道及び子午線方向に切込みを入れる態様などが挙げられる。 The damage treatment refers to treatment for damaging the outer skin surface or the inner skin surface of the peeled fruit to the extent that it reaches the flesh.
The scratching process may be performed using a machine or may be performed manually.
The damage treatment method is not particularly limited and can be appropriately selected. For example, a method using a cutting blade, a kitchen knife, a cutter knife, scissors, a wire brush, laser, ultrasonic waves, wind pressure, water pressure, etc. The method of performing using is mentioned.
There is no restriction | limiting in particular as an aspect of the said damage | damage, It can select suitably, For example, the aspect etc. which cut | disconnect in the equatorial and meridian direction etc. are mentioned in the said outer skin.
前記穴あけ及び／又は傷つけ処理では、果肉の一部を損傷しても問題とはならない。
In the drilling and / or scratching process, it is not a problem if a part of the pulp is damaged.
－冷却処理－
前記冷却処理は、前記（ａ）加熱処理及び／又は（ｂ）有機酸処理後の果実を冷却する処理である。
前記冷却の温度としては、特に制限はなく、適宜選択することができる、例えば、－２０～１０℃などが挙げられる。
前記冷却の方法としては、特に制限はなく、適宜選択することができ、例えば、氷冷などが挙げられる。 -Cooling process-
The cooling treatment is a treatment for cooling the fruit after the (a) heat treatment and / or (b) organic acid treatment.
The cooling temperature is not particularly limited and may be appropriately selected. Examples thereof include −20 to 10 ° C.
There is no restriction | limiting in particular as said cooling method, It can select suitably, For example, ice cooling etc. are mentioned.
前記冷却処理は、前記（ａ）加熱処理及び／又は（ｂ）有機酸処理後の果実を冷却する処理である。
前記冷却の温度としては、特に制限はなく、適宜選択することができる、例えば、－２０～１０℃などが挙げられる。
前記冷却の方法としては、特に制限はなく、適宜選択することができ、例えば、氷冷などが挙げられる。 -Cooling process-
The cooling treatment is a treatment for cooling the fruit after the (a) heat treatment and / or (b) organic acid treatment.
The cooling temperature is not particularly limited and may be appropriately selected. Examples thereof include −20 to 10 ° C.
There is no restriction | limiting in particular as said cooling method, It can select suitably, For example, ice cooling etc. are mentioned.
－洗浄処理－
前記洗浄処理は、前記（ａ）加熱処理及び／又は（ｂ）有機酸処理後の果実を洗浄する処理である。
前記洗浄の方法としては、特に制限はなく、適宜選択することができ、例えば、流水洗浄などが挙げられる。 -Cleaning treatment-
The said washing process is a process which wash | cleans the fruit after said (a) heat processing and / or (b) organic acid treatment.
There is no restriction | limiting in particular as the said washing | cleaning method, It can select suitably, For example, running water washing | cleaning etc. are mentioned.
前記洗浄処理は、前記（ａ）加熱処理及び／又は（ｂ）有機酸処理後の果実を洗浄する処理である。
前記洗浄の方法としては、特に制限はなく、適宜選択することができ、例えば、流水洗浄などが挙げられる。 -Cleaning treatment-
The said washing process is a process which wash | cleans the fruit after said (a) heat processing and / or (b) organic acid treatment.
There is no restriction | limiting in particular as the said washing | cleaning method, It can select suitably, For example, running water washing | cleaning etc. are mentioned.
＜分離工程＞＞
前記分離工程は、前記軟化工程で得られた果実を複数又は個々の房に分離する工程である。
前記分離工程では、前記果実の外果皮及び内果皮を剥皮する処理を含んでもよい。
前記分離及び剥皮の方法としては、特に制限はなく、適宜選択することができ、機械を用いて行ってもよいし、手作業により行ってもよい。 <Separation process>
The separation step is a step of separating the fruit obtained in the softening step into a plurality or individual bunches.
The separation step may include a process of peeling the outer skin and inner skin of the fruit.
There is no restriction | limiting in particular as the method of the said separation and peeling, It can select suitably, You may carry out using a machine and may carry out by manual labor.
前記分離工程は、前記軟化工程で得られた果実を複数又は個々の房に分離する工程である。
前記分離工程では、前記果実の外果皮及び内果皮を剥皮する処理を含んでもよい。
前記分離及び剥皮の方法としては、特に制限はなく、適宜選択することができ、機械を用いて行ってもよいし、手作業により行ってもよい。 <Separation process>
The separation step is a step of separating the fruit obtained in the softening step into a plurality or individual bunches.
The separation step may include a process of peeling the outer skin and inner skin of the fruit.
There is no restriction | limiting in particular as the method of the said separation and peeling, It can select suitably, You may carry out using a machine and may carry out by manual labor.
＜酵素処理工程＞
前記酵素処理工程は、酵素処理を少なくとも含み、必要に応じて更にその他の処理を含む。
前記酵素処理工程では、前記分離工程後の複数又は個々の房に分離された果実をセルラーゼ系酵素、ペクチナーゼ系酵素、及びヘミセルラーゼ系酵素からなる群から選択される少なくとも１種と接触させることにより、前記果実のじょうのう膜を剥皮し、果肉を得ることができる。
本発明において、果肉とは、房のじょうのう膜が除去された状態のじょうのうをいう。前記果肉は、元のじょうのうの形状のままのものであってもよいし、必要に応じて、所望の形状に切断等されていてもよい。ただし、前記果肉には、砂じょうまでばらばらにしたものは含まれない。 <Enzyme treatment process>
The enzyme treatment step includes at least an enzyme treatment, and further includes other treatments as necessary.
In the enzyme treatment step, the fruit separated into a plurality or individual bunches after the separation step is brought into contact with at least one selected from the group consisting of a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme. The flesh of the fruit can be peeled off to obtain the pulp.
In the present invention, the flesh refers to the fungus in a state in which the bunch of fungus is removed. The pulp may be the original shape of the carrot, or may be cut into a desired shape as necessary. However, the pulp does not include those that have been broken up to the sand.
前記酵素処理工程は、酵素処理を少なくとも含み、必要に応じて更にその他の処理を含む。
前記酵素処理工程では、前記分離工程後の複数又は個々の房に分離された果実をセルラーゼ系酵素、ペクチナーゼ系酵素、及びヘミセルラーゼ系酵素からなる群から選択される少なくとも１種と接触させることにより、前記果実のじょうのう膜を剥皮し、果肉を得ることができる。
本発明において、果肉とは、房のじょうのう膜が除去された状態のじょうのうをいう。前記果肉は、元のじょうのうの形状のままのものであってもよいし、必要に応じて、所望の形状に切断等されていてもよい。ただし、前記果肉には、砂じょうまでばらばらにしたものは含まれない。 <Enzyme treatment process>
The enzyme treatment step includes at least an enzyme treatment, and further includes other treatments as necessary.
In the enzyme treatment step, the fruit separated into a plurality or individual bunches after the separation step is brought into contact with at least one selected from the group consisting of a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme. The flesh of the fruit can be peeled off to obtain the pulp.
In the present invention, the flesh refers to the fungus in a state in which the bunch of fungus is removed. The pulp may be the original shape of the carrot, or may be cut into a desired shape as necessary. However, the pulp does not include those that have been broken up to the sand.
＜＜酵素処理＞＞
前記酵素処理は、前記果実を前記酵素と接触させる処理である。 << Enzyme treatment >>
The enzyme treatment is a treatment for bringing the fruit into contact with the enzyme.
前記酵素処理は、前記果実を前記酵素と接触させる処理である。 << Enzyme treatment >>
The enzyme treatment is a treatment for bringing the fruit into contact with the enzyme.
前記酵素処理の方法としては、特に制限はなく、適宜選択することができ、例えば、酵素溶液に前記果実を接触させる方法などが挙げられる。前記酵素溶液は、本発明の効果を損なわない限り、酵素以外のその他の成分を含んでいてもよい。
The enzyme treatment method is not particularly limited and may be appropriately selected. Examples thereof include a method of bringing the fruit into contact with an enzyme solution. The enzyme solution may contain other components other than the enzyme as long as the effects of the present invention are not impaired.
前記接触の方法としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、浸漬、滴下、噴霧、塗布などが挙げられる。これらの中でも、浸漬が好ましい。
The contact method is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include dipping, dropping, spraying, and application. Among these, immersion is preferable.
－酵素－
前記酵素としては、セルラーゼ系酵素、ペクチナーゼ系酵素、及びヘミセルラーゼ系酵素からなる群から選択される少なくとも１種を用いる限り、特に制限はなく、公知の酵素を適宜選択することができる。
本発明において、セルラーゼ活性を有する酵素をセルラーゼ系酵素、ペクチナーゼ活性を有する酵素をペクチナーゼ系酵素、ヘミセルラーゼ活性を有する酵素をヘミセルラーゼ系酵素と称する。 -enzyme-
The enzyme is not particularly limited as long as at least one selected from the group consisting of a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme is used, and a known enzyme can be appropriately selected.
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.
前記酵素としては、セルラーゼ系酵素、ペクチナーゼ系酵素、及びヘミセルラーゼ系酵素からなる群から選択される少なくとも１種を用いる限り、特に制限はなく、公知の酵素を適宜選択することができる。
本発明において、セルラーゼ活性を有する酵素をセルラーゼ系酵素、ペクチナーゼ活性を有する酵素をペクチナーゼ系酵素、ヘミセルラーゼ活性を有する酵素をヘミセルラーゼ系酵素と称する。 -enzyme-
The enzyme is not particularly limited as long as at least one selected from the group consisting of a cellulase enzyme, a pectinase enzyme, and a hemicellulase enzyme is used, and a known enzyme can be appropriately selected.
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.
前記酵素は、セルラーゼ活性、ペクチナーゼ活性、及びヘミセルラーゼ活性のいずれか１つの活性を有する酵素であってもよいし、２つ以上の活性を有する酵素であってもよい。また、前記酵素は、１種単独で使用してもよいし、２種以上を併用してもよい。
前記酵素は、市販品を用いてもよいし、酵素を生産する微生物の培養物から調製したものを用いてもよい。 The enzyme may be an enzyme having any one of cellulase activity, pectinase activity, and hemicellulase activity, or may be an enzyme having two or more activities. Moreover, the said enzyme may be used individually by 1 type, and may use 2 or more types together.
A commercial item may be used for the said enzyme, and what was prepared from the culture of the microorganisms which produce an enzyme may be used.
前記酵素は、市販品を用いてもよいし、酵素を生産する微生物の培養物から調製したものを用いてもよい。 The enzyme may be an enzyme having any one of cellulase activity, pectinase activity, and hemicellulase activity, or may be an enzyme having two or more activities. Moreover, the said enzyme may be used individually by 1 type, and may use 2 or more types together.
A commercial item may be used for the said enzyme, and what was prepared from the culture of the microorganisms which produce an enzyme may be used.
前記酵素としては、セルラーゼ活性、ペクチナーゼ活性、及びヘミセルラーゼ活性の少なくともいずれかの活性を有する酵素であれば、特に制限はなく、公知の酵素を適宜選択することができ、例えば、トリコデルマ・ビリデ（Ｔｒｉｃｈｏｄｅｒｍａ ｖｉｒｉｄｅ）、アスペルギルス・ニガー（Ａｓｐｅｒｇｉｌｌｕｓ ｎｉｇｅｒ）、アクレモニウム・セルロリティカス（Ａｃｒｅｍｏｎｉｕｍ ｃｅｌｌｕｌｏｌｙｔｉｃｕｓ）、リゾパス（Ｒｈｉｚｏｐｕｓ）属（リゾパス・ニベウス（Ｒｈｉｚｏｐｕｓ ｎｉｖｅｕｓ）、リゾパス・デレマー（Ｒｈｉｚｏｐｕｓ ｄｅｌｅｍａｒ）等）、バシラス・サチリス（Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｉｓ）、ビブリオ・アルギノリチカス（Ｖｉｂｒｉｏ ａｌｇｉｎｏｌｙｔｉｃｕｓ）等が産生する酵素などが挙げられる。
The enzyme is not particularly limited as long as it has at least one of cellulase activity, pectinase activity, and hemicellulase activity, and a known enzyme can be appropriately selected. For example, Trichoderma biride ( Trichoderma viride, Aspergillus niger, Acremonium cellulolyticus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus (Bacillus subtilis), Vibrio alginoliticus (Vibrio alginoliticu) ), And the like enzyme produced.
本発明では、セルラーゼ系酵素、ペクチナーゼ系酵素、及びヘミセルラーゼ系酵素からなる群から選択される２種以上の酵素を組合せて用いるか、セルラーゼ活性、ペクチナーゼ活性、及びヘミセルラーゼ活性のうち複数の活性を有する酵素を単独又は組合せて用いることが好ましい。
In the present invention, two or more enzymes selected from the group consisting of cellulase enzyme, pectinase enzyme, and hemicellulase enzyme are used in combination, or a plurality of activities among cellulase activity, pectinase activity, and hemicellulase activity are used. It is preferable to use an enzyme having a singly or in combination.
前記酵素溶液における酵素の濃度としては、特に制限はなく、前記柑橘類の種類や個体に応じて適宜選択することができ、例えば、０．０５～５質量％の範囲が挙げられるが、０．１～２質量％が好ましい。
The concentration of the enzyme in the enzyme solution is not particularly limited and may be appropriately selected depending on the type and individual of the citrus fruits. For example, the range is 0.05 to 5% by mass, but 0.1% ~ 2% by weight is preferred.
前記酵素溶液の使用量としては、特に制限はなく、前記柑橘類の種類や個体に応じて適宜選択することができ、例えば、前記果実の１／２０倍重量以上などが挙げられるが、好ましくは１／１０～１０倍重量の範囲である。
There is no restriction | limiting in particular as usage-amount of the said enzyme solution, According to the kind and individual | organism | solid of the said citrus fruits, it can select suitably, For example, although 1/2 or more times the weight of the said fruit etc. are mentioned, Preferably it is 1 / 10 to 10 times the weight range.
前記酵素処理の温度としては、特に制限はなく、適宜選択することができるが、通常、４～６０℃であり、４～５０℃が好ましく、２０～５０℃がより好ましい。前記好ましい範囲内であると、酵素処理の効率が良く、また、果実の味が低下することを防ぐことができる点で、有利である。
The enzyme treatment temperature is not particularly limited and may be appropriately selected. However, it is usually 4 to 60 ° C., preferably 4 to 50 ° C., more preferably 20 to 50 ° C. Within the preferable range, it is advantageous in that the efficiency of the enzyme treatment is good and it is possible to prevent the fruit taste from deteriorating.
前記酵素処理の時間としては、特に制限はなく、酵素の濃度や酵素処理の温度に応じて適宜選択することができ、例えば、３０分間～２４時間などが挙げられるが、好ましくは１～１６時間の範囲である。
The enzyme treatment time is not particularly limited and may be appropriately selected depending on the enzyme concentration and enzyme treatment temperature. Examples thereof include 30 minutes to 24 hours, preferably 1 to 16 hours. Range.
＜＜その他の処理＞＞
前記酵素処理工程におけるその他の処理としては、本発明の効果を損なわない限り、特に制限はなく、適宜選択することができ、例えば、洗浄処理などが挙げられる。 << Other processing >>
Other treatments in the enzyme treatment step are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. Examples thereof include a washing treatment.
前記酵素処理工程におけるその他の処理としては、本発明の効果を損なわない限り、特に制限はなく、適宜選択することができ、例えば、洗浄処理などが挙げられる。 << Other processing >>
Other treatments in the enzyme treatment step are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. Examples thereof include a washing treatment.
－洗浄処理－
前記洗浄処理は、前記酵素処理後の果肉を洗浄する処理である。
前記洗浄の方法としては、特に制限はなく、適宜選択することができ、例えば、水洗いなどが挙げられる。 -Cleaning treatment-
The washing treatment is a treatment for washing the pulp after the enzyme treatment.
There is no restriction | limiting in particular as said washing | cleaning method, It can select suitably, For example, washing with water etc. are mentioned.
前記洗浄処理は、前記酵素処理後の果肉を洗浄する処理である。
前記洗浄の方法としては、特に制限はなく、適宜選択することができ、例えば、水洗いなどが挙げられる。 -Cleaning treatment-
The washing treatment is a treatment for washing the pulp after the enzyme treatment.
There is no restriction | limiting in particular as said washing | cleaning method, It can select suitably, For example, washing with water etc. are mentioned.
＜その他の工程＞
前記その他の工程としては、本発明の効果を損なわない限り、特に制限はなく、適宜選択することができ、例えば、外果皮剥皮工程などが挙げられる。 <Other processes>
The other steps are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. Examples thereof include an outer skin peeling step.
前記その他の工程としては、本発明の効果を損なわない限り、特に制限はなく、適宜選択することができ、例えば、外果皮剥皮工程などが挙げられる。 <Other processes>
The other steps are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. Examples thereof include an outer skin peeling step.
＜＜外果皮剥皮工程＞＞
前記外果皮剥皮工程は、前記軟化工程の前に、前記果実の外果皮を剥皮する工程である。
前記柑橘類が、外果皮が厚い柑橘類の場合には、前記外果皮剥皮工程を行うことで、前記軟化工程を効率良く行うことができる。
前記外果皮を剥皮する方法としては、特に制限はなく、適宜選択することができ、機械を用いて行ってもよいし、手作業により行ってもよい。 << Outer skin peeling process >>
The outer skin peeling step is a step of peeling the outer skin of the fruit before the softening step.
When the citrus fruits are citrus fruits having a thick outer skin, the softening step can be efficiently performed by performing the outer skin peeling process.
There is no restriction | limiting in particular as a method of peeling the said outer skin, It can select suitably, You may carry out using a machine and may carry out by manual labor.
前記外果皮剥皮工程は、前記軟化工程の前に、前記果実の外果皮を剥皮する工程である。
前記柑橘類が、外果皮が厚い柑橘類の場合には、前記外果皮剥皮工程を行うことで、前記軟化工程を効率良く行うことができる。
前記外果皮を剥皮する方法としては、特に制限はなく、適宜選択することができ、機械を用いて行ってもよいし、手作業により行ってもよい。 << Outer skin peeling process >>
The outer skin peeling step is a step of peeling the outer skin of the fruit before the softening step.
When the citrus fruits are citrus fruits having a thick outer skin, the softening step can be efficiently performed by performing the outer skin peeling process.
There is no restriction | limiting in particular as a method of peeling the said outer skin, It can select suitably, You may carry out using a machine and may carry out by manual labor.
本発明の方法によれば、柑橘類本来の食感を有したまま、減圧条件での処理を行うことなく、柑橘類の果実の外果皮、内果皮、及びじょうのう膜を容易に剥皮することができ、容易に果実を複数又は個々の房に分離することができ、身崩れが抑制された果肉を製造することができる。
According to the method of the present invention, it is possible to easily peel the outer peel, inner pericarp, and fungus of citrus fruits without performing treatment under reduced pressure conditions while maintaining the original texture of citrus fruits. The fruit can be easily separated into a plurality of or individual bunches, and a fruit pulp that is prevented from collapsing can be produced.
以下、試験例を示して本発明を説明するが、本発明はこれらの試験例に何ら限定されるものではない。
Hereinafter, the present invention will be described with reference to test examples, but the present invention is not limited to these test examples.
（試験例１）
柑橘類として、グレープフルーツ（南アフリカ産、ルビー種）、甘夏、いよかん、又はオレンジを用い、加熱処理の効果を検討した。 (Test Example 1)
As the citrus fruits, grapefruit (from South Africa, ruby), sweet summer, yokan, or orange was used to examine the effect of heat treatment.
柑橘類として、グレープフルーツ（南アフリカ産、ルビー種）、甘夏、いよかん、又はオレンジを用い、加熱処理の効果を検討した。 (Test Example 1)
As the citrus fruits, grapefruit (from South Africa, ruby), sweet summer, yokan, or orange was used to examine the effect of heat treatment.
＜試験例１－１：グレープフルーツ＞
外果皮を有する状態のグレープフルーツ、及び外果皮を除去した状態のグレープフルーツを用意した。
前記グレープフルーツを、下記表１－１に示した加熱時間及び加熱温度で、加温した水中又は温風を用いて処理した。
前記処理後、氷冷し、グレープフルーツの外果皮及び内果皮を手剥きした。なお、加熱を行わずに外果皮及び内果皮を手剥きした例を対照とした。
外果皮及び内果皮を手剥きしたグレープフルーツを個々の房に分離した。
分離したグレープフルーツを、０．１質量％のセルラーゼ系酵素（アクレモセルラーゼＫＭ（協和化成株式会社製））溶液に室温（２５℃）で３時間程度浸漬した後、水洗いし、じょうのう膜を剥皮した果肉を得た。 <Test Example 1-1: Grapefruit>
A grapefruit having a pericarp and a grapefruit having a pericarp removed were prepared.
The grapefruit was treated with warmed water or warm air at the heating time and heating temperature shown in Table 1-1 below.
After the treatment, the mixture was ice-cooled, and the outer skin and inner skin of grapefruit were peeled off by hand. In addition, the example which peeled the outer pericarp and the inner pericarp without heating was made into the control | contrast.
Grapefruits from which the outer and inner skins were peeled off were separated into individual bunches.
The separated grapefruit is dipped in a 0.1% by mass cellulase enzyme (Acremellolase KM (Kyowa Kasei Co., Ltd.)) solution at room temperature (25 ° C.) for about 3 hours, washed with water, A peeled pulp was obtained.
外果皮を有する状態のグレープフルーツ、及び外果皮を除去した状態のグレープフルーツを用意した。
前記グレープフルーツを、下記表１－１に示した加熱時間及び加熱温度で、加温した水中又は温風を用いて処理した。
前記処理後、氷冷し、グレープフルーツの外果皮及び内果皮を手剥きした。なお、加熱を行わずに外果皮及び内果皮を手剥きした例を対照とした。
外果皮及び内果皮を手剥きしたグレープフルーツを個々の房に分離した。
分離したグレープフルーツを、０．１質量％のセルラーゼ系酵素（アクレモセルラーゼＫＭ（協和化成株式会社製））溶液に室温（２５℃）で３時間程度浸漬した後、水洗いし、じょうのう膜を剥皮した果肉を得た。 <Test Example 1-1: Grapefruit>
A grapefruit having a pericarp and a grapefruit having a pericarp removed were prepared.
The grapefruit was treated with warmed water or warm air at the heating time and heating temperature shown in Table 1-1 below.
After the treatment, the mixture was ice-cooled, and the outer skin and inner skin of grapefruit were peeled off by hand. In addition, the example which peeled the outer pericarp and the inner pericarp without heating was made into the control | contrast.
Grapefruits from which the outer and inner skins were peeled off were separated into individual bunches.
The separated grapefruit is dipped in a 0.1% by mass cellulase enzyme (Acremellolase KM (Kyowa Kasei Co., Ltd.)) solution at room temperature (25 ° C.) for about 3 hours, washed with water, A peeled pulp was obtained.
－評価－
前記分離時のグレープフルーツについて、以下の基準で評価した。結果を表１－１に示す。なお、図１に分離できたものの一例（評価：３点以上）を示し、図２に評価が２点のものの一例を示した。
５点 ： 非常に容易に分離できる。
４点 ： 容易に分離できる。
３点 ： 分離できる。
２点 ： 分離できるが、やや身崩れする。
１点 ： 分離できない。 -Evaluation-
The grapefruit at the time of separation was evaluated according to the following criteria. The results are shown in Table 1-1. In addition, an example (evaluation: 3 or more points) which can be separated is shown in FIG. 1, and an example where an evaluation is 2 points is shown in FIG.
5 points: Very easy separation.
4 points: Can be easily separated.
3 points: Separable.
2 points: Can be separated, but slightly collapsed.
1 point: Cannot be separated.
前記分離時のグレープフルーツについて、以下の基準で評価した。結果を表１－１に示す。なお、図１に分離できたものの一例（評価：３点以上）を示し、図２に評価が２点のものの一例を示した。
５点 ： 非常に容易に分離できる。
４点 ： 容易に分離できる。
３点 ： 分離できる。
２点 ： 分離できるが、やや身崩れする。
１点 ： 分離できない。 -Evaluation-
The grapefruit at the time of separation was evaluated according to the following criteria. The results are shown in Table 1-1. In addition, an example (evaluation: 3 or more points) which can be separated is shown in FIG. 1, and an example where an evaluation is 2 points is shown in FIG.
5 points: Very easy separation.
4 points: Can be easily separated.
3 points: Separable.
2 points: Can be separated, but slightly collapsed.
1 point: Cannot be separated.
試験例１－１の結果から、加熱処理を行うことにより軟化した外果皮及び内果皮を除去した後、分離して酵素溶液に浸漬することで、身崩れが抑制された果肉を得ることができることが示された。
中でも、１００℃以上で加熱処理を行った場合では、加熱処理時の外果皮の有無に関わらず、外果皮と内果皮とを容易に手剥きすることができた。 From the results of Test Example 1-1, after removing the outer skin and inner skin that were softened by the heat treatment, separating them and immersing them in an enzyme solution can provide a pulp with suppressed collapse. It has been shown.
In particular, when the heat treatment was performed at 100 ° C. or higher, the outer skin and inner skin could be easily peeled off regardless of the presence or absence of the outer skin during the heat treatment.
中でも、１００℃以上で加熱処理を行った場合では、加熱処理時の外果皮の有無に関わらず、外果皮と内果皮とを容易に手剥きすることができた。 From the results of Test Example 1-1, after removing the outer skin and inner skin that were softened by the heat treatment, separating them and immersing them in an enzyme solution can provide a pulp with suppressed collapse. It has been shown.
In particular, when the heat treatment was performed at 100 ° C. or higher, the outer skin and inner skin could be easily peeled off regardless of the presence or absence of the outer skin during the heat treatment.
＜試験例１－２：甘夏＞
外果皮を有する状態の甘夏、及び外果皮を除去した状態の甘夏を用い、下記表１－２に示した加熱時間及び加熱温度で処理した以外は、試験例１－１と同様にして試験し、評価した。結果を表１－２に示す。 <Test Example 1-2: Sweet summer>
The same procedure as in Test Example 1-1 was carried out except that the sweet summer with the outer skin and the sweet summer with the outer skin removed were processed at the heating time and heating temperature shown in Table 1-2 below. Tested and evaluated. The results are shown in Table 1-2.
外果皮を有する状態の甘夏、及び外果皮を除去した状態の甘夏を用い、下記表１－２に示した加熱時間及び加熱温度で処理した以外は、試験例１－１と同様にして試験し、評価した。結果を表１－２に示す。 <Test Example 1-2: Sweet summer>
The same procedure as in Test Example 1-1 was carried out except that the sweet summer with the outer skin and the sweet summer with the outer skin removed were processed at the heating time and heating temperature shown in Table 1-2 below. Tested and evaluated. The results are shown in Table 1-2.
試験例１－２の結果から、甘夏でも、加熱処理を行うことにより軟化した外果皮及び内果皮を除去した後、分離して酵素溶液に浸漬することで、身崩れが抑制された果肉を得ることができることが示された。
From the results of Test Example 1-2, even in sweet summer, after removing the outer and inner pericarps that were softened by the heat treatment, the separated and immersed in the enzyme solution, the flesh whose collapse was suppressed It was shown that it can be obtained.
＜試験例１－３：いよかん＞
外果皮を有する状態のいよかん、及び外果皮を除去した状態のいよかんを用い、下記表１－３に示した加熱時間及び加熱温度で処理した以外は、試験例１－１と同様にして試験し、評価した。結果を表１－３に示す。 <Test Example 1-3: Yokan>
The test was conducted in the same manner as in Test Example 1-1, except that the skin having the outer skin and the skin having the outer skin removed were used and treated at the heating time and temperature shown in Table 1-3 below. ,evaluated. The results are shown in Table 1-3.
外果皮を有する状態のいよかん、及び外果皮を除去した状態のいよかんを用い、下記表１－３に示した加熱時間及び加熱温度で処理した以外は、試験例１－１と同様にして試験し、評価した。結果を表１－３に示す。 <Test Example 1-3: Yokan>
The test was conducted in the same manner as in Test Example 1-1, except that the skin having the outer skin and the skin having the outer skin removed were used and treated at the heating time and temperature shown in Table 1-3 below. ,evaluated. The results are shown in Table 1-3.
試験例１－３の結果から、いよかんでも、加熱処理を行うことにより軟化した外果皮及び内果皮を除去した後、分離して酵素溶液に浸漬することで、身崩れが抑制された果肉を得ることができることが示された。
From the results of Test Example 1-3, after all, the outer skin and inner skin that were softened by heat treatment were removed, and then separated and immersed in the enzyme solution to obtain a pulp whose collapse was suppressed. It was shown that it can.
＜試験例１－４：オレンジ＞
外果皮を有する状態のオレンジ、及び外果皮を除去した状態のオレンジを用い、下記表１－４に示した加熱時間及び加熱温度で処理した以外は、試験例１－１と同様にして試験し、評価した。結果を表１－４に示す。 <Test Example 1-4: Orange>
A test was conducted in the same manner as in Test Example 1-1 except that an orange with an outer skin and an orange with an outer skin removed were used and treated at the heating time and temperature shown in Table 1-4 below. ,evaluated. The results are shown in Table 1-4.
外果皮を有する状態のオレンジ、及び外果皮を除去した状態のオレンジを用い、下記表１－４に示した加熱時間及び加熱温度で処理した以外は、試験例１－１と同様にして試験し、評価した。結果を表１－４に示す。 <Test Example 1-4: Orange>
A test was conducted in the same manner as in Test Example 1-1 except that an orange with an outer skin and an orange with an outer skin removed were used and treated at the heating time and temperature shown in Table 1-4 below. ,evaluated. The results are shown in Table 1-4.
試験例１－４の結果から、オレンジでも、加熱処理を行うことにより軟化した外果皮及び内果皮を除去した後、分離して酵素溶液に浸漬することで、身崩れが抑制された果肉を得ることができることが示された。なお、加熱温度及び加熱時間を同条件とした場合には、外果皮を除去した状態で加熱処理を行った場合のほうが、果肉の身崩れがより抑制されていた。
From the results of Test Example 1-4, even in orange, after removing the outer skin and inner skin that were softened by the heat treatment, separated and dipped in the enzyme solution to obtain a pulp whose collapse was suppressed It was shown that it can. In addition, when heating temperature and the heating time were made into the same conditions, the case where heat processing was performed in the state which removed the outer skin peeled was more suppressed in the flesh collapse.
（試験例２）
柑橘類として、グレープフルーツ（アメリカ産、ルビー種）を用い、有機酸処理の効果を検討した。 (Test Example 2)
As citrus fruits, grapefruit (from USA, ruby) was used, and the effect of organic acid treatment was examined.
柑橘類として、グレープフルーツ（アメリカ産、ルビー種）を用い、有機酸処理の効果を検討した。 (Test Example 2)
As citrus fruits, grapefruit (from USA, ruby) was used, and the effect of organic acid treatment was examined.
＜試験例２－１：浸漬時間６時間＞
グレープフルーツの外果皮をナイフで剥皮し、芯に沿って穿孔を形成した。
前記グレープフルーツを、約２倍重量の下記表２－１に示した濃度のクエン酸溶液、又はリンゴ酸溶液に１０℃で６時間浸漬した。なお、水に浸漬した例を対照とした。
前記浸漬後、手作業により、前記グレープフルーツを個々の房に分離した後、流水洗浄した。
洗浄したグレープフルーツを、０．１質量％のセルラーゼ系酵素（アクレモセルラーゼＫＭ（協和化成株式会社製））溶液に室温（２５℃）で３時間程度浸漬した後、水洗いし、じょうのう膜を剥皮した果肉を得た。 <Test Example 2-1: Immersion time 6 hours>
Grapefruit pericarp was peeled with a knife to form perforations along the core.
The grapefruit was immersed in a citric acid solution or malic acid solution having a concentration shown in Table 2-1 below about twice the weight at 10 ° C. for 6 hours. An example of immersion in water was used as a control.
After the immersion, the grapefruits were separated into individual tresses by hand, and then washed with running water.
The washed grapefruit is immersed in a 0.1% by mass cellulase enzyme (Acremoselase KM (Kyowa Kasei Co., Ltd.)) solution at room temperature (25 ° C.) for about 3 hours, then washed with water, A peeled pulp was obtained.
グレープフルーツの外果皮をナイフで剥皮し、芯に沿って穿孔を形成した。
前記グレープフルーツを、約２倍重量の下記表２－１に示した濃度のクエン酸溶液、又はリンゴ酸溶液に１０℃で６時間浸漬した。なお、水に浸漬した例を対照とした。
前記浸漬後、手作業により、前記グレープフルーツを個々の房に分離した後、流水洗浄した。
洗浄したグレープフルーツを、０．１質量％のセルラーゼ系酵素（アクレモセルラーゼＫＭ（協和化成株式会社製））溶液に室温（２５℃）で３時間程度浸漬した後、水洗いし、じょうのう膜を剥皮した果肉を得た。 <Test Example 2-1: Immersion time 6 hours>
Grapefruit pericarp was peeled with a knife to form perforations along the core.
The grapefruit was immersed in a citric acid solution or malic acid solution having a concentration shown in Table 2-1 below about twice the weight at 10 ° C. for 6 hours. An example of immersion in water was used as a control.
After the immersion, the grapefruits were separated into individual tresses by hand, and then washed with running water.
The washed grapefruit is immersed in a 0.1% by mass cellulase enzyme (Acremoselase KM (Kyowa Kasei Co., Ltd.)) solution at room temperature (25 ° C.) for about 3 hours, then washed with water, A peeled pulp was obtained.
－評価－
前記分離時のグレープフルーツについて、以下の基準で評価した。結果を表２－１に示す。
５点 ： 内果皮を剥かずに容易に分離できる。
４点 ： 内果皮を剥かずに分離できる。
３点 ： 内果皮を剥いてから分離できる。
２点 ： 内果皮を剥いてから分離できるが、やや身崩れする。
１点 ： 内果皮が剥けず、分離もできない。 -Evaluation-
The grapefruit at the time of separation was evaluated according to the following criteria. The results are shown in Table 2-1.
5 points: Can be easily separated without peeling the endocarp.
4 points: Can be separated without peeling the inner skin.
3 points: Can be separated after peeling the inner skin.
2 points: Although it can be separated after peeling the endocarp, it collapses somewhat.
1 point: The inner skin does not peel off and cannot be separated.
前記分離時のグレープフルーツについて、以下の基準で評価した。結果を表２－１に示す。
５点 ： 内果皮を剥かずに容易に分離できる。
４点 ： 内果皮を剥かずに分離できる。
３点 ： 内果皮を剥いてから分離できる。
２点 ： 内果皮を剥いてから分離できるが、やや身崩れする。
１点 ： 内果皮が剥けず、分離もできない。 -Evaluation-
The grapefruit at the time of separation was evaluated according to the following criteria. The results are shown in Table 2-1.
5 points: Can be easily separated without peeling the endocarp.
4 points: Can be separated without peeling the inner skin.
3 points: Can be separated after peeling the inner skin.
2 points: Although it can be separated after peeling the endocarp, it collapses somewhat.
1 point: The inner skin does not peel off and cannot be separated.
試験例２－１の結果から、有機酸含有溶液に浸漬することにより、容易に内果皮を剥皮することができ、分離できることが示された。そして、酵素溶液に浸漬することで、身崩れが抑制された果肉を得ることができることが示された。
From the results of Test Example 2-1, it was shown that by immersing in an organic acid-containing solution, the endocarp could be easily peeled and separated. And it was shown that the pulp by which collapse was suppressed can be obtained by being immersed in an enzyme solution.
＜試験例２－２：浸漬時間１６時間＞
グレープフルーツの浸漬を下記表２－２に示した濃度のクエン酸溶液、リンゴ酸溶液、又は酢酸溶液で１６時間行った以外は、試験例２－１と同様にして試験し、評価した。結果を表２－２に示す。 <Test Example 2-2: Immersion time 16 hours>
Tests and evaluations were conducted in the same manner as in Test Example 2-1, except that the grapefruit immersion was performed for 16 hours with a citric acid solution, malic acid solution, or acetic acid solution having the concentrations shown in Table 2-2 below. The results are shown in Table 2-2.
グレープフルーツの浸漬を下記表２－２に示した濃度のクエン酸溶液、リンゴ酸溶液、又は酢酸溶液で１６時間行った以外は、試験例２－１と同様にして試験し、評価した。結果を表２－２に示す。 <Test Example 2-2: Immersion time 16 hours>
Tests and evaluations were conducted in the same manner as in Test Example 2-1, except that the grapefruit immersion was performed for 16 hours with a citric acid solution, malic acid solution, or acetic acid solution having the concentrations shown in Table 2-2 below. The results are shown in Table 2-2.
試験例２－２の結果から、浸漬時間を変えた場合であっても、容易に内果皮を剥皮することができ、分離できることが示された。そして、酵素溶液に浸漬することで、身崩れが抑制された果肉を得ることができることが示された。試験例２－２の結果から、特に、クエン酸の濃度を３．０質量％とした場合に、分離が容易であることが示された。
From the result of Test Example 2-2, it was shown that even when the immersion time was changed, the endocarp could be easily peeled and separated. And it was shown that the pulp by which collapse was suppressed can be obtained by being immersed in an enzyme solution. From the results of Test Example 2-2, it was shown that separation was easy particularly when the concentration of citric acid was 3.0% by mass.
＜試験例２－３：浸漬時間２４時間＞
グレープフルーツの浸漬を下記表２－３に示した濃度のクエン酸溶液、リンゴ酸溶液、重曹溶液、又は炭酸ナトリウム溶液で２４時間行った以外は、試験例２－１と同様にして試験し、評価した。結果を表２－３に示す。 <Test Example 2-3: Soaking time 24 hours>
Tested and evaluated in the same manner as in Test Example 2-1, except that the immersion of grapefruit was performed for 24 hours with a citric acid solution, malic acid solution, sodium bicarbonate solution, or sodium carbonate solution having the concentrations shown in Table 2-3 below. did. The results are shown in Table 2-3.
グレープフルーツの浸漬を下記表２－３に示した濃度のクエン酸溶液、リンゴ酸溶液、重曹溶液、又は炭酸ナトリウム溶液で２４時間行った以外は、試験例２－１と同様にして試験し、評価した。結果を表２－３に示す。 <Test Example 2-3: Soaking time 24 hours>
Tested and evaluated in the same manner as in Test Example 2-1, except that the immersion of grapefruit was performed for 24 hours with a citric acid solution, malic acid solution, sodium bicarbonate solution, or sodium carbonate solution having the concentrations shown in Table 2-3 below. did. The results are shown in Table 2-3.
試験例２－３の結果から、２４時間の浸漬とした場合でも、有機酸で処理した場合には、分離が容易であることが示された。そして、酵素溶液に浸漬することで、身崩れが抑制された果肉を得ることができることが示された。
一方、有機酸に代えて、重曹又は炭酸ナトリウムを用いた場合には、内果皮を剥くことができなかった。 From the results of Test Example 2-3, it was shown that separation was easy when treated with an organic acid even when immersed for 24 hours. And it was shown that the pulp by which collapse was suppressed can be obtained by being immersed in an enzyme solution.
On the other hand, when sodium bicarbonate or sodium carbonate was used instead of the organic acid, the endocarp could not be peeled off.
一方、有機酸に代えて、重曹又は炭酸ナトリウムを用いた場合には、内果皮を剥くことができなかった。 From the results of Test Example 2-3, it was shown that separation was easy when treated with an organic acid even when immersed for 24 hours. And it was shown that the pulp by which collapse was suppressed can be obtained by being immersed in an enzyme solution.
On the other hand, when sodium bicarbonate or sodium carbonate was used instead of the organic acid, the endocarp could not be peeled off.
（試験例３）
柑橘類として、グレープフルーツ（アメリカ産、ルビー種）又はレモン（日本産）を用い、有機酸処理の効果を検討した。 (Test Example 3)
As citrus fruits, grapefruit (from USA, ruby species) or lemon (from Japan) was used to examine the effect of organic acid treatment.
柑橘類として、グレープフルーツ（アメリカ産、ルビー種）又はレモン（日本産）を用い、有機酸処理の効果を検討した。 (Test Example 3)
As citrus fruits, grapefruit (from USA, ruby species) or lemon (from Japan) was used to examine the effect of organic acid treatment.
＜試験例３－１：グレープフルーツ＞
グレープフルーツの外果皮にナイフで切込みを３本入れた。
前記グレープフルーツを、約２倍重量の濃度３．０質量％のクエン酸溶液に１０℃で２４時間浸漬した。なお、浸漬を行わなかった例、水に浸漬した例を対照とした。
前記浸漬後、手作業により、前記グレープフルーツを個々の房に分離した後、流水洗浄した。
洗浄したグレープフルーツを、０．１質量％のセルラーゼ系酵素（アクレモセルラーゼＫＭ（協和化成株式会社製））溶液に室温（２５℃）で３時間程度浸漬した後、水洗いし、じょうのう膜を剥皮した果肉を得た。 <Test Example 3-1: Grapefruit>
Three cuts were made with a knife in the outer skin of grapefruit.
The grapefruit was immersed in a citric acid solution having a concentration of about 2 times the weight of 3.0% by mass at 10 ° C. for 24 hours. In addition, the example which was not immersed and the example which was immersed in water was made into the control | contrast.
After the immersion, the grapefruits were separated into individual tresses by hand, and then washed with running water.
The washed grapefruit is immersed in a 0.1% by mass cellulase enzyme (Acremoselase KM (Kyowa Kasei Co., Ltd.)) solution at room temperature (25 ° C.) for about 3 hours, then washed with water, A peeled pulp was obtained.
グレープフルーツの外果皮にナイフで切込みを３本入れた。
前記グレープフルーツを、約２倍重量の濃度３．０質量％のクエン酸溶液に１０℃で２４時間浸漬した。なお、浸漬を行わなかった例、水に浸漬した例を対照とした。
前記浸漬後、手作業により、前記グレープフルーツを個々の房に分離した後、流水洗浄した。
洗浄したグレープフルーツを、０．１質量％のセルラーゼ系酵素（アクレモセルラーゼＫＭ（協和化成株式会社製））溶液に室温（２５℃）で３時間程度浸漬した後、水洗いし、じょうのう膜を剥皮した果肉を得た。 <Test Example 3-1: Grapefruit>
Three cuts were made with a knife in the outer skin of grapefruit.
The grapefruit was immersed in a citric acid solution having a concentration of about 2 times the weight of 3.0% by mass at 10 ° C. for 24 hours. In addition, the example which was not immersed and the example which was immersed in water was made into the control | contrast.
After the immersion, the grapefruits were separated into individual tresses by hand, and then washed with running water.
The washed grapefruit is immersed in a 0.1% by mass cellulase enzyme (Acremoselase KM (Kyowa Kasei Co., Ltd.)) solution at room temperature (25 ° C.) for about 3 hours, then washed with water, A peeled pulp was obtained.
－評価－
前記分離時のグレープフルーツについて、以下の基準で評価した。結果を表３－１に示す。
５点 ： 内果皮を剥かずに容易に分離できる。
４点 ： 内果皮を剥かずに分離できる。
３点 ： 内果皮を剥いてから分離できる。
２点 ： 内果皮を剥いてから分離できるが、やや身崩れする。
１点 ： 内果皮が剥けず、分離もできない。 -Evaluation-
The grapefruit at the time of separation was evaluated according to the following criteria. The results are shown in Table 3-1.
5 points: Can be easily separated without peeling the endocarp.
4 points: Can be separated without peeling the inner skin.
3 points: Can be separated after peeling the inner skin.
2 points: Although it can be separated after peeling the endocarp, it collapses somewhat.
1 point: The inner skin does not peel off and cannot be separated.
前記分離時のグレープフルーツについて、以下の基準で評価した。結果を表３－１に示す。
５点 ： 内果皮を剥かずに容易に分離できる。
４点 ： 内果皮を剥かずに分離できる。
３点 ： 内果皮を剥いてから分離できる。
２点 ： 内果皮を剥いてから分離できるが、やや身崩れする。
１点 ： 内果皮が剥けず、分離もできない。 -Evaluation-
The grapefruit at the time of separation was evaluated according to the following criteria. The results are shown in Table 3-1.
5 points: Can be easily separated without peeling the endocarp.
4 points: Can be separated without peeling the inner skin.
3 points: Can be separated after peeling the inner skin.
2 points: Although it can be separated after peeling the endocarp, it collapses somewhat.
1 point: The inner skin does not peel off and cannot be separated.
試験例３－１の結果から、外果皮を有する状態でグレープフルーツを有機酸含有溶液に浸漬した場合でも内果皮を剥いてから分離することができることが示された。そして、酵素溶液に浸漬することで、身崩れが抑制された果肉を得ることができることが示された。
From the results of Test Example 3-1, it was shown that even when grapefruit was immersed in an organic acid-containing solution in a state having an outer skin, it could be separated after peeling the inner skin. And it was shown that the pulp by which collapse was suppressed can be obtained by being immersed in an enzyme solution.
＜試験例３－２：レモン＞
外果皮にナイフで切込みを３本入れたレモンを用い、有機酸含有溶液として下記表３－２に記載の有機酸含有溶液を用いた以外は、試験例３－１と同様にして試験し、評価した。結果を表３－２に示す。 <Test Example 3-2: Lemon>
A test was conducted in the same manner as in Test Example 3-1, except that a lemon cut with three knives was used in the outer skin, and the organic acid-containing solution described in Table 3-2 below was used as the organic acid-containing solution. evaluated. The results are shown in Table 3-2.
外果皮にナイフで切込みを３本入れたレモンを用い、有機酸含有溶液として下記表３－２に記載の有機酸含有溶液を用いた以外は、試験例３－１と同様にして試験し、評価した。結果を表３－２に示す。 <Test Example 3-2: Lemon>
A test was conducted in the same manner as in Test Example 3-1, except that a lemon cut with three knives was used in the outer skin, and the organic acid-containing solution described in Table 3-2 below was used as the organic acid-containing solution. evaluated. The results are shown in Table 3-2.
試験例３－２の結果から、外果皮を有する状態でレモンを有機酸含有溶液に浸漬した場合でも内果皮を剥いてから分離することができることが示された。そして、酵素溶液に浸漬することで、身崩れが抑制された果肉を得ることができることが示された。
From the results of Test Example 3-2, it was shown that even when lemons were immersed in an organic acid-containing solution in the state of having an outer skin, it was possible to separate after peeling the inner skin. And it was shown that the pulp by which collapse was suppressed can be obtained by being immersed in an enzyme solution.
From the results of Test Example 3-2, it was shown that even when lemons were immersed in an organic acid-containing solution in the state of having an outer skin, it was possible to separate after peeling the inner skin. And it was shown that the pulp by which collapse was suppressed can be obtained by being immersed in an enzyme solution.
Claims (6)
- 少なくとも内果皮及びじょうのう膜を有する柑橘類の果実を、（ａ）加熱処理及び／又は（ｂ）有機酸処理する工程と、
前記果実を複数又は個々の房に分離する工程と、
前記果実をセルラーゼ系酵素、ペクチナーゼ系酵素、及びヘミセルラーゼ系酵素からなる群から選択される少なくとも１種と接触させる工程とを含むことを特徴とする柑橘類の果肉の製造方法。 A step of (a) heat treatment and / or (b) organic acid treatment of a citrus fruit having at least an inner skin and a fungus membrane;
Separating the fruits into multiple or individual bunches;
And a step of bringing the fruit into contact with at least one selected from the group consisting of a cellulase-based enzyme, a pectinase-based enzyme, and a hemicellulase-based enzyme. - 前記（ａ）加熱処理の条件が、６０℃以上の温度で０．５～２０分間の範囲である請求項１に記載の方法。 The method according to claim 1, wherein the (a) heat treatment condition is in a range of 0.5 to 20 minutes at a temperature of 60 ° C or higher.
- 前記（ｂ）有機酸処理が、穴あけ処理及び／又は傷つけ処理を行った果実に対して行う請求項１～２のいずれかに記載の方法。 The method according to any one of claims 1 to 2, wherein the (b) organic acid treatment is performed on the fruit that has been subjected to the punching treatment and / or the damage treatment.
- 前記（ｂ）有機酸処理の時間が、３時間以上である請求項１～３のいずれかに記載の方法。 The method according to any one of claims 1 to 3, wherein the time of the (b) organic acid treatment is 3 hours or more.
- 前記（ｂ）有機酸処理が、０．１質量％以上の濃度の有機酸含有溶液を用いて行う請求項１～４のいずれかに記載の方法。 The method according to any one of claims 1 to 4, wherein the (b) organic acid treatment is performed using an organic acid-containing solution having a concentration of 0.1% by mass or more.
- 前記（ｂ）有機酸処理に用いる有機酸が、クエン酸、リンゴ酸、及び酢酸からなる群から選択される少なくとも１種である請求項１～５のいずれかに記載の方法。 The method according to any one of claims 1 to 5, wherein the organic acid used in the (b) organic acid treatment is at least one selected from the group consisting of citric acid, malic acid, and acetic acid.
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| JP2020096573A (en) * | 2018-12-19 | 2020-06-25 | サッポロホールディングス株式会社 | Process for producing citrus fruit processed product |
| JP2021185798A (en) * | 2020-05-28 | 2021-12-13 | 幸水 深谷 | Citrus fruit production method and citrus fruit |
| JP7381006B2 (en) | 2019-08-30 | 2023-11-15 | 静岡県 | Suitable pre-processed green-cut citrus fruit, its production method, and foodstuffs using green-cut citrus fruit |
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| JP2019129767A (en) * | 2018-01-31 | 2019-08-08 | サッポロホールディングス株式会社 | Method for producing juice sac of citrus, method for curing juice sac of citrus, and method for producing food and drink containing juice sac of citrus |
| JP7004588B2 (en) | 2018-01-31 | 2022-01-21 | ポッカサッポロフード＆ビバレッジ株式会社 | How to make citrus citrus, how to cure citrus citrus, and how to make citrus citrus-containing food and drink |
| JP2020000218A (en) * | 2018-06-22 | 2020-01-09 | 国立研究開発法人農業・食品産業技術総合研究機構 | Peeling method of green grocery and peeled green grocery |
| JP2020096573A (en) * | 2018-12-19 | 2020-06-25 | サッポロホールディングス株式会社 | Process for producing citrus fruit processed product |
| JP7250505B2 (en) | 2018-12-19 | 2023-04-03 | ポッカサッポロフード＆ビバレッジ株式会社 | Method for producing processed product of citrus fruit |
| JP7381006B2 (en) | 2019-08-30 | 2023-11-15 | 静岡県 | Suitable pre-processed green-cut citrus fruit, its production method, and foodstuffs using green-cut citrus fruit |
| JP2021185798A (en) * | 2020-05-28 | 2021-12-13 | 幸水 深谷 | Citrus fruit production method and citrus fruit |
| JP7124266B2 (en) | 2020-05-28 | 2022-08-24 | 幸水 深谷 | Citrus fruit manufacturing method and citrus fruit |
| KR20230003439A (en) * | 2020-05-28 | 2023-01-05 | 코스이 후카야 | Citrus fruit manufacturing method and citrus fruit |
| CN115697090A (en) * | 2020-05-28 | 2023-02-03 | 深谷幸水 | Method for producing citrus fruit and citrus fruit |
| CN115697090B (en) * | 2020-05-28 | 2023-08-25 | 深谷幸水 | Method for producing citrus fruit and citrus fruit |
| KR102616858B1 (en) * | 2020-05-28 | 2023-12-20 | 코스이 후카야 | Citrus fruit production method and citrus fruit |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2017170853A1 (en) | 2019-02-14 |
| JP6843117B2 (en) | 2021-03-17 |
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