WO2017170853A1 - Procédé de production de chair d'agrume - Google Patents

Procédé de production de chair d'agrume Download PDF

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Publication number
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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WIPO (PCT)
Prior art keywords
treatment
enzyme
fruit
organic acid
pulp
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PCT/JP2017/013213
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English (en)
Japanese (ja)
Inventor
基臣 鈴木
佑莉 山中
貴康 高橋
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オリエンタル酵母工業株式会社
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Priority to JP2018509431A priority Critical patent/JP6843117B2/ja
Publication of WO2017170853A1 publication Critical patent/WO2017170853A1/fr

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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.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Toxicology (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)

Abstract

La présente invention concerne un procédé de production de chair d'agrume comprenant : une étape pour (a) le traitement thermique et/ou (b) le traitement à l'acide organique du fruit d'un agrume qui a au moins un albédo et des membranes de segment ; une étape pour séparer le fruit en sections multiples ou uniques ; et une étape pour amener le fruit en contact avec au moins un type d'enzyme choisie parmi un groupe constitué d'enzymes de cellulase, d'enzymes de pectinase et d'enzymes d'hémicellulase.
PCT/JP2017/013213 2016-03-30 2017-03-30 Procédé de production de chair d'agrume WO2017170853A1 (fr)

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JP2018509431A JP6843117B2 (ja) 2016-03-30 2017-03-30 柑橘類の果肉の製造方法

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JP2016-067695 2016-03-30
JP2016067695 2016-03-30

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019129767A (ja) * 2018-01-31 2019-08-08 サッポロホールディングス株式会社 柑橘類のさのうを製造する方法、柑橘類のさのうを硬化する方法、及び柑橘類のさのう入り飲食品の製造方法
JP2020000218A (ja) * 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 青果物の剥皮方法及び剥皮青果物
JP2020096573A (ja) * 2018-12-19 2020-06-25 サッポロホールディングス株式会社 柑橘類果実の加工品の製造方法
JP2021035348A (ja) * 2019-08-30 2021-03-04 静岡県 適食予備加工された青切り柑橘果実並びにその製造方法並びに青切り柑橘果実を用いた食材
JP2021185798A (ja) * 2020-05-28 2021-12-13 幸水 深谷 柑橘類果実製造方法および柑橘類果実

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CN110052410A (zh) * 2019-05-19 2019-07-26 台州市通益机械设备有限公司 果蔬分瓣机

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JPS58165754A (ja) * 1982-03-25 1983-09-30 Nippon Kajitsu Kogyo Kk 柑橘類内果皮を可食化する方法
JP2004159639A (ja) * 2002-05-10 2004-06-10 Simon Surinder Pal Grewal 柑橘類果実を剥皮するための方法および装置
JP2014008039A (ja) * 2012-07-02 2014-01-20 National Agriculture & Food Research Organization バラ科に属する植物の果実の剥皮方法
JP2015188419A (ja) * 2014-03-28 2015-11-02 マルハニチロ株式会社 柑橘類果肉加工用組成物、及びそれを用いた果肉加工食品の製造方法

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Publication number Priority date Publication date Assignee Title
JPS58165754A (ja) * 1982-03-25 1983-09-30 Nippon Kajitsu Kogyo Kk 柑橘類内果皮を可食化する方法
JP2004159639A (ja) * 2002-05-10 2004-06-10 Simon Surinder Pal Grewal 柑橘類果実を剥皮するための方法および装置
JP2014008039A (ja) * 2012-07-02 2014-01-20 National Agriculture & Food Research Organization バラ科に属する植物の果実の剥皮方法
JP2015188419A (ja) * 2014-03-28 2015-11-02 マルハニチロ株式会社 柑橘類果肉加工用組成物、及びそれを用いた果肉加工食品の製造方法

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7004588B2 (ja) 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 柑橘類のさのうを製造する方法、柑橘類のさのうを硬化する方法、及び柑橘類のさのう入り飲食品の製造方法
JP2019129767A (ja) * 2018-01-31 2019-08-08 サッポロホールディングス株式会社 柑橘類のさのうを製造する方法、柑橘類のさのうを硬化する方法、及び柑橘類のさのう入り飲食品の製造方法
JP2020000218A (ja) * 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 青果物の剥皮方法及び剥皮青果物
JP2020096573A (ja) * 2018-12-19 2020-06-25 サッポロホールディングス株式会社 柑橘類果実の加工品の製造方法
JP7250505B2 (ja) 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 柑橘類果実の加工品の製造方法
JP2021035348A (ja) * 2019-08-30 2021-03-04 静岡県 適食予備加工された青切り柑橘果実並びにその製造方法並びに青切り柑橘果実を用いた食材
JP7381006B2 (ja) 2019-08-30 2023-11-15 静岡県 適食予備加工された青切り柑橘果実並びにその製造方法並びに青切り柑橘果実を用いた食材
JP7124266B2 (ja) 2020-05-28 2022-08-24 幸水 深谷 柑橘類果実製造方法および柑橘類果実
KR20230003439A (ko) * 2020-05-28 2023-01-05 코스이 후카야 감귤류 과실 제조 방법 및 감귤류 과실
CN115697090A (zh) * 2020-05-28 2023-02-03 深谷幸水 柑橘类果实的制造方法及柑橘类果实
JP2021185798A (ja) * 2020-05-28 2021-12-13 幸水 深谷 柑橘類果実製造方法および柑橘類果実
CN115697090B (zh) * 2020-05-28 2023-08-25 深谷幸水 柑橘类果实的制造方法及柑橘类果实
KR102616858B1 (ko) * 2020-05-28 2023-12-20 코스이 후카야 감귤류 과실 제조 방법 및 감귤류 과실

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