JP3818436B2 - Method for producing canned citrus fruits with added citrus flavor - Google Patents
Method for producing canned citrus fruits with added citrus flavor Download PDFInfo
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- JP3818436B2 JP3818436B2 JP2001340337A JP2001340337A JP3818436B2 JP 3818436 B2 JP3818436 B2 JP 3818436B2 JP 2001340337 A JP2001340337 A JP 2001340337A JP 2001340337 A JP2001340337 A JP 2001340337A JP 3818436 B2 JP3818436 B2 JP 3818436B2
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Description
【0001】
【発明の属する技術分野】
本発明は、温州ミカン缶詰や夏ミカン缶詰等の柑橘果実缶詰の製造方法に関し、特に柑橘の特徴香を付加した柑橘果実缶詰の製造方法に関する。
【0002】
【従来の技術】
温州ミカン缶詰や夏ミカン缶詰等の柑橘果実缶詰を製造するには、まず、柑橘の果皮(外皮)を剥皮した後じょうのうと呼ばれる内果皮を化学的処理により除去し、その後に残る砂じょう(果肉)を缶に充填し、注液を加え、蓋を巻締め後に殺菌、冷却して缶詰製品としている。
【0003】
【発明が解決しようとする課題】
柑橘の香りを特徴づけているのは果皮に含まれる精油(オイル)中の香気成分である。したがって、果皮を剥皮してしまい砂じょうのみを原料として使用する柑橘果実缶詰は、缶詰の中に柑橘を特徴づける果皮由来の精油成分がほとんど入っておらず、その上殺菌工程において香気成分が減少または滅失してしまうので、完成した柑橘果実缶詰は、柑橘特有の香りが弱く、生鮮果実と比較して新鮮感と香気の乏しい食品となっている。
【0004】
本発明は、上記従来の柑橘果実缶詰の問題点にかんがみなされたものであって、柑橘の新鮮感と特徴香を豊富に有する柑橘果実缶詰の製造方法を提供しようとするものである。
【0005】
【課題を解決する手段】
上記課題を解決するため、本発明の発明者らは、研究と実験を重ねた結果、柑橘類の果皮由来のコールドプレスオイルをそのまま柑橘果実缶詰に添加すると、果皮の香りが強く着香しすぎ、食した際に違和感を感じる上に、室温で長期間保存すると不快な貯蔵臭が発生するが、このコールドプレスオイルを脱テルペン処理することによりオイルに含まれるテルペノイド類、アルコール類およびアルデヒド類からなる香気成分の濃度が減少するように調節して得たエッセンスを柑橘果実缶詰の巻締め前に添加すると、自然の柑橘類の特徴香と新鮮感に富み、かつ長期間保存しても貯蔵臭が発生しない優れた柑橘果実缶詰が得られることを発見し、本発明に到達した。
【0006】
すなわち、本発明にかかる柑橘果実缶詰の製造方法は、柑橘類の果皮由来のコールドプレスオイルを脱テルペン処理することにより該コールドプレスオイル中の香気成分の濃度を調節することにより得たエッセンスを柑橘果実缶詰の巻締め前に添加することにより缶詰内容物に柑橘の特徴香を付加することを特徴とするものである。
【0007】
本発明の1側面においては、脱テルペン処理により製品完成後の缶詰内容物中のリモネンの濃度を8000〜50000ppb、リナロールの濃度を100〜5000ppbとしたことを特徴とする柑橘果実缶詰の製造方法が提供される。
【0008】
本発明の他の側面においては、脱テルペン処理により製品完成後の缶詰内容物中のヘキサナールの濃度を3〜100としたことを特徴とする柑橘類果実缶詰の製造方法が提供される。
【0009】
本発明のさらに他の側面においては、該エッセンスは、缶詰の内容物となる果実と同一種の果実の果皮および缶詰の内容物となる果実と異なる種類の果実の果皮の少なくとも一方に由来するものであることを特徴とする柑橘果実缶詰の製造方法が提供される。
【0010】
【発明の実施の形態】
柑橘類の香りを特徴づけるすなわち香気成分は、果皮に含まれる精油中のテルペン系炭化水素すなわちテルペノイド類、アルコール類およびアルデヒド類であり柑橘類の果皮由来のコールドプレスオイル中に多量に含まれているが、実験の結果、コールドプレスオイルをそのまま柑橘果実缶詰に添加すると、喫食する際に果皮の香りが強すぎる上に、室温(約15〜25℃)で12ヶ月間貯蔵後には貯蔵臭が発生し、好ましくない。そこで、本発明においては、コールドプレスオイルを脱テルペン処理にかけてオイルに含まれるテルペノイド類、アルコール類およびアルデヒド類からなる香気成分の濃度を減少させ所定の範囲内に調節したエッセンスを缶詰に添加することにより、最適の香りと新鮮感を得るとともに、室温において12ヶ月保存しても貯蔵臭が発生しない缶詰を得ることに成功した。
【0011】
柑橘類の果皮由来のコールドプレスオイルに含まれる香気成分の中で柑橘果実缶詰の香気について特に寄与率の高いものはテルペノイド類であるリモネン(Limonene)とリナロール(Linalool)であり、脱テルペン処理により、エッセンス添加缶詰製品完成後の缶詰内容物中に存在するリモネンの濃度を8000〜50000ppb、好ましくは10000〜30000ppb、リナロールの濃度を100〜5000ppb、好ましくは100〜3000ppbに調節することが好ましい。リモネンの濃度が50000ppbを超えると、喫食の際に香りが強すぎて違和感を与え、また室温12ヶ月の貯蔵により貯蔵臭が発生する。またリモネンの濃度が8000ppb未満では充分な香気が感じられない。リナロールの濃度が5000ppbを超えると花の香りが強くなり食品としては好ましくなく、100ppb未満では充分な香気が感じられない。
【0012】
また、コールドプレスオイルに含まれるその他のテルペノイド類については、テルペン処理により、エッセンス添加缶詰製品完成後の缶詰内容物中に存在するテルペノイド類の濃度がα−Pineneを1ppb以上、Myrceneが10ppb以上、δ−Elemeneが1ppb以上、β−Elemeneが1ppb以上、β−Caryophylleneが1ppb以上、α−Caryophylleneが1ppb以上、Germacrene Dが2ppb以上、α−Farneseneが1ppb以上、Citronellolが1ppb以上、β−Elemolが1ppb以上、(Z)‐Citralが1ppb以上、(E)−Citralが1ppb以上、Perillaldehydeが5ppb以上であることが望ましい。
【0013】
コールドプレスオイルに含まれるアルコール類については、テルペン処理により、エッセンス添加缶詰製品完成後の缶詰内容物中に存在する1−Octanolの濃度が5ppb以上であることが望ましい。
【0014】
また、コールドプレスオイルに含まれるアルデヒド類については、テルペン処理により、エッセンス添加缶詰製品完成後の缶詰内容物中に存在するヘキサナール(Hexanal)の濃度が3〜100ppbであることが望ましい。ヘキサナールは柑橘果実缶詰に新鮮な感じを与える重要な成分であり、その濃度が3ppb未満では缶詰を喫食する際に新鮮な感じが少なく、またその濃度が100ppbを超えると、植物の葉のような臭いが生じ好ましくない。
【0015】
また、その他のアルデヒド類については、テルペン処理により、エッセンス添加缶詰製品完成後の缶詰内容物中に存在するOctanalの濃度が1ppb以上、Nonanalの濃度が5ppb以上であることが望ましい。
【0016】
テルペン処理の方法としては、減圧蒸留、抽出操作等公知の脱テルペン処理方法を使用することができる。たとえば、コールドプレスオイルをエタノール溶液に撹拌混合した後低温下で上層のテルペン層と下層の含水エタノール層に分離させ、濾紙濾過などにより含水エタノール層を分別するなどの方法を使用することができる。
【0017】
缶詰に添加するエッセンスは、缶詰の内容物となる果実と同一種の果実の果皮に由来するものでもよいし、缶詰の内容物となる果実と異なる種類の果実の果皮に由来するものでもよいし、またはこれらの混合物であってもよい。
【0018】
エッセンスは缶詰内容物となる果肉を缶に充填して注液を注入後蓋を巻締める前に注入してもよいが、果肉を充填後注液の注入前ににエッセンスを缶に注入しておく方がエッセンスを注液中に均一に分散することができるので好ましい。
【0019】
本発明は、温州ミカン、夏ミカン、オレンジ等柑橘類果実の缶詰の製造に広く適用することができる。
【0020】
【実施例】
温州ミカン果皮のコールドプレスオイルを脱テルペンして得たエッセンスを添加して温州ミカン缶詰を製造した。
生果のBxが9.4°、滴定酸度(クエン酸換算)が0.6%の熊本県産の宮川早生温州ミカンを、全果のまま沸騰水中に1分間浸漬後に果皮を除き、30分間風乾後じょうのうを分離した。0.7%塩酸溶液とじょうのうの重量比を4:3として約40℃に加温し、時々撹拌しながら60分間酸処理した。次に、水洗後、0.3%水酸化ナトリウム溶液とじょうのうの重量比を4:3として約40℃に加温し、時々撹拌しながら20分間アルカリ処理後、充分に水洗し、さらに流水中で60分間水晒しを行い、じょうのうのない砂じょうを得た。この砂じょうを缶詰の材料とした。
【0021】
一方コールドプレスオイルを脱テルペン処理することにより、香気成分の濃度を調節した温州ミカンエッセンスを得た。脱テルペン処理により、温州ミカンエッセンスの香気成分の濃度は次ぎのとおりに調節された。
【0022】
リモネン 28217620ppb、リナロール 1980700ppb、ヘキサノール 18676ppb
その他のテルペノイド類
α−Pinene 145130ppb、Myrcene 365793ppb、δ−Elemene 14552ppb、β−Elemene 18777ppb、β−Caryophyllene 16395ppb、α−Caryophyllene 4462ppb、Germacrene D 27330ppb、α−Farnesene 15565ppb、Citronellol 61985ppb、β−Elemol 67454ppb、(Z)‐Citral 242377ppb、(E)−Citral 399327ppb、Perillaldehyde 113876ppb
アルコール類
1−Octanol 108905ppb
その他のアルデヒド類
Octanal 211858ppb、Nonanal 73736ppb
【0023】
なお、香気成分は、試料を超純水とともにホモジナイズ後、減圧連続蒸留法により揮発成分を抽出し、Hewlett Packard社製6890 Series GC/MSD SystemにJ&W Sceience社製のDB−Wax溶融シリカキャピラリーカラムを取付けた装置により分析し、Hewlett Packard Chemistation Systemにより定量とデータ解析を行い、マススペクトルとKovatsの保持指標が一致するものを同定とした。
【0024】
調製した砂じょう275gを4号缶に充填後、温州ミカンのコールドプレスオイルを脱テルペン処理して得た温州ミカンエッセンスを缶詰内容総重量440gの1/1000量になるよう、すなわち440mgを缶内に添加後、砂糖溶液で内容総重量を440gに合わせ、すぐにチャンバーバキュームのゲージの読みを−62kPaとした5Mバキュームシーマで蓋を巻締めた。次いで低温回転殺菌機を用い80℃で10分間回転(5rpm)殺菌後、缶内の温度が40℃以下になるまで流水で冷却することによって柑橘の特徴香を有する温州ミカン缶詰が得られた。
【0025】
製品完成1ヶ月後に缶詰内容物中の各香気成分の濃度を測定した。
香気成分測定の結果、製品完成1ヶ月後の缶詰の内容物中のリモネンの濃度は26534ppb、リナロールの濃度は2832ppb、ヘキサノールの濃度は54.7ppbであった。
【0026】
また、製品完成1ヶ月後の缶詰内容物中のその他の香気成分の濃度は次のとおりであった。
【0027】
テルペノイド類
α−Pinene 210.0ppb、Myrcene 483.6ppb、δ−Elemene 68.2ppb、β−Elemene 24.6ppb、β−Caryophyllene 58.8ppb、α−Caryophyllene 13.7ppb、Germacrene D 39.0ppb、α−Farnesene 26.2ppb、Citronellol 100.9ppb、β−Elemol 76.7ppb、(Z)‐Citral 21.0ppb、(E)−Citral 70.1ppb、Perillaldehyde 168.6ppb
アルコール類
1−Octanol 177.3ppb
アルデヒド類
Octanal 554.6ppb、Nonanal 172.4ppb
【0028】
また、この缶詰は37℃で4ヶ月保存後も貯蔵臭を生じていなかった。
比較例として、温州ミカンエッセンスを添加しない以外は実施例と同一方法により温州ミカン缶詰を製造した。製品完成1ヶ月後の缶詰内容物中の香気成分の濃度を測定したところ、リモネンの濃度は401.9ppb、リナロールの濃度は9.9ppbであり、ヘキサノールは検出できなかった。
【0029】
また、製品完成1ヶ月後の缶詰内容物中のその他の香気成分の濃度は次のとおりであった。
【0030】
テルペノイド類
α−Pinene 検出不能、Myrcene 2.5ppb、δ−Elemene 1.0ppb、β−Elemene 検出不能、β−Caryophyllene 1.8ppb、α−Caryophyllene 0.5ppb、Germacrene D 4.7ppb、α−Farnesene 1.2ppb、Citronellol 検出不能、β−Elemol 検出不能、(Z)‐Citral 検出不能、(E)−Citral 検出不能、Perillaldehyde 検出不能
アルコール類
1−Octanol 1.1ppb
アルデヒド類
Octanal 検出不能、Nonanal 検出不能
【0031】
消費者が上記実施例と比較例のいずれの缶詰を好むかを調べるため、(財)東洋食品研究所または東洋食品工業短期大学所属の48名をパネラとして2点嗜好識別試験法により試験を行った。その結果を表1に示す。
【0032】
【0033】
上記の結果から、1%の有意水準で有意差があることが判る。すなわち、エッセンスを添加した缶詰の方が無添加の缶詰と比べてより好まれる缶詰であることが判った。
【0034】
【発明の効果】
以上述べたように、本発明によれば、柑橘類の果皮由来のコールドプレスオイルを脱テルペン処理することにより該コールドプレスオイル中の香気成分の濃度を調節することにより得たエッセンスを柑橘果実缶詰の巻締め前に添加することにより、柑橘類の特徴香と新鮮感に富み、長期保存しても貯蔵臭が生じない優れた柑橘果実缶詰を製造することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing canned citrus fruits such as canned mandarin oranges and canned summer mandarin oranges, and more particularly to a method for producing canned citrus fruits added with a characteristic citrus incense.
[0002]
[Prior art]
In order to produce canned citrus fruits such as Canned Satsuma mandarin orange and Canned summer mandarin orange, first peel off the citrus peel (outer skin) and then remove the inner skin called gyoza by chemical treatment, and then the remaining ginger ( Is filled into cans, infused, and the lid is wrapped, sterilized and cooled to make a canned product.
[0003]
[Problems to be solved by the invention]
What characterizes the citrus scent is the aroma component in the essential oil (oil) contained in the peel. Therefore, canned citrus fruits that peel only the skin and use only sand canopy contain almost no essential oil components derived from the peels that characterize citrus in the cans, and in addition, aroma components are reduced in the sterilization process Or, because it is lost, the finished canned citrus fruit has a weak scent peculiar to citrus, and is a food with less freshness and aroma than fresh fruit.
[0004]
The present invention has been made in view of the above-mentioned problems of conventional canned citrus fruits, and an object of the present invention is to provide a method for producing canned citrus fruits having a fresh feeling of citrus and a characteristic scent.
[0005]
[Means for solving the problems]
In order to solve the above problems, the inventors of the present invention, as a result of repeated research and experiment, when adding cold press oil derived from citrus peel as it is to canned citrus fruits, the scent of the peel is strongly flavored, In addition to feeling uncomfortable when eaten, an unpleasant storage odor occurs when stored at room temperature for a long time, but it consists of terpenoids, alcohols and aldehydes contained in the oil by deterpening this cold press oil Add the essence obtained by adjusting the concentration of the fragrance component before tightening the canned citrus fruits. The present inventors have found that excellent canned citrus fruits can be obtained and have reached the present invention.
[0006]
That is, the method for producing a citrus fruit canned product according to the present invention provides a citrus fruit essence obtained by adjusting the concentration of aroma components in the cold press oil by deterpening the cold press oil derived from the citrus peel. It is characterized by adding a citrus characteristic scent to the canned contents by adding it before winding the canned product.
[0007]
In one aspect of the present invention, there is provided a method for producing canned citrus fruits characterized in that the concentration of limonene in the canned contents after product completion by deterpene treatment is 8000 to 50000 ppb, and the concentration of linalool is 100 to 5000 ppb. Provided.
[0008]
In another aspect of the present invention, there is provided a method for producing canned citrus fruits, characterized in that the concentration of hexanal in the canned contents after product completion is 3 to 100 by deterpene treatment.
[0009]
In yet another aspect of the present invention, the essence is derived from at least one of the same kind of fruit peel as the canned fruit and the different kind of fruit peel from the canned content fruit. A method for producing a canned citrus fruit is provided.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Characterizing the scent of citrus fruits, that is, the fragrance component is a terpene hydrocarbon in the essential oil contained in the peel, that is, terpenoids, alcohols and aldehydes, and is contained in a large amount in the cold press oil derived from the citrus peel. As a result of the experiment, when cold press oil is added to canned citrus fruits as it is, the scent of the skin is too strong when eating, and a storage odor occurs after storage for 12 months at room temperature (about 15-25 ° C). It is not preferable. Therefore, in the present invention, cold press oil is subjected to deterpene treatment to reduce the concentration of fragrance components composed of terpenoids, alcohols and aldehydes contained in the oil, and to add the essence adjusted to a predetermined range to the can As a result, an optimum fragrance and a fresh feeling were obtained, and a canned product having no storage odor even when stored for 12 months at room temperature was successfully obtained.
[0011]
Among the aroma components contained in the cold press oil derived from the citrus peel, those that have a particularly high contribution to the aroma of canned citrus fruits are the terpenoids Limonene and Linalool, and by deterpene treatment, It is preferable to adjust the concentration of limonene present in the canned contents after completion of the essence-added canned product to 8000 to 50000 ppb, preferably 10,000 to 30000 ppb, and the concentration of linalool to 100 to 5000 ppb, preferably 100 to 3000 ppb. When the concentration of limonene exceeds 50000 ppb, the scent is too strong during eating, giving a sense of incongruity, and a storage odor is generated by storage at room temperature for 12 months. Further, when the concentration of limonene is less than 8000 ppb, a sufficient aroma is not felt. If the concentration of linalool exceeds 5000 ppb, the scent of the flower becomes strong and is not preferable as a food, and if it is less than 100 ppb, a sufficient aroma is not felt.
[0012]
In addition, for other terpenoids contained in the cold press oil, the concentration of terpenoids present in the canned contents after completion of the essence-added canned product is 1 ppb or more, and Myrcene is 10 ppb or more by terpene treatment, δ-Elemene is 1 ppb or more, β-Elemene is 1 ppb or more, β-Carophyllylene is 1 ppb or more, α-Carophyllylene is 1 ppb or more, Germacene D is 2 ppb or more, α-Farnene is 1 ppb or more, Citronbel is 1 ppmol It is desirable that 1 ppb or more, (Z) -Citral is 1 ppb or more, (E) -Citral is 1 ppb or more, and Perleraldehyde is 5 ppb or more.
[0013]
About alcohol contained in cold press oil, it is desirable that the concentration of 1-Octanol present in the canned contents after completion of the essence-added canned product is 5 ppb or more by terpene treatment.
[0014]
As for the aldehydes contained in the cold press oil, it is desirable that the concentration of hexanal present in the canned contents after completion of the essence-added canned product by terpene treatment is 3 to 100 ppb. Hexanal is an important ingredient that gives canned citrus fruits a fresh feel. When the concentration is less than 3 ppb, there is less freshness when eating canned food, and when the concentration exceeds 100 ppb, An odor is generated, which is not preferable.
[0015]
As for other aldehydes, it is desirable that the concentration of Octanal present in the canned contents after completion of the essence-added canned product is 1 ppb or more and the concentration of Nonal is 5 ppb or more by terpene treatment.
[0016]
As the terpene treatment method, a known deterpene treatment method such as distillation under reduced pressure or extraction can be used. For example, a method in which cold press oil is stirred and mixed in an ethanol solution, separated into an upper terpene layer and a lower hydrated ethanol layer at a low temperature, and the hydrated ethanol layer is separated by filter paper filtration or the like can be used.
[0017]
The essence added to the canned food may be derived from the same kind of fruit peel as the canned contents, or from a different kind of fruit peel from the canned contents. Or a mixture thereof.
[0018]
The essence may be filled before filling the pulp after filling the canned fruit into the can and injecting the liquid, but before injecting the liquid after filling the flesh and before injecting the liquid. It is preferable that the essence can be uniformly dispersed in the liquid injection.
[0019]
The present invention can be widely applied to the production of canned citrus fruits such as Wenzhou mandarin orange, summer mandarin orange and orange.
[0020]
【Example】
The essence obtained by deterpening cold press oil of Unshu mandarin peel was added to produce canned mandarin orange.
Satsuma Miyagawa Satsuma mandarin from Kumamoto Prefecture with Bx of 9.4 ° and titrated acidity (citric acid equivalent) of 0.6% is immersed in boiling water for 1 minute with all fruits removed, and the skin is removed for 30 minutes. After drying in air, the leopard was separated. The weight ratio of the 0.7% hydrochloric acid solution and sodium chloride was 4: 3, and the mixture was heated to about 40 ° C. and acid-treated for 60 minutes with occasional stirring. Next, after washing with water, the weight ratio of 0.3% sodium hydroxide solution to sodium is set to 4: 3, and the mixture is heated to about 40 ° C., treated with alkali for 20 minutes with occasional stirring, sufficiently washed with water, The water was exposed to running water for 60 minutes to obtain a sandbag without water. This sand was used as a material for canning.
[0021]
On the other hand, a cold pressed oil was treated with a terpene to obtain a mandarin orange essence in which the concentration of aroma components was adjusted. By deterpene treatment, the concentration of fragrance components in Wenzhou mandarin orange essence was adjusted as follows.
[0022]
Limonene 282217620 ppb, linalool 1980700 ppb, hexanol 18676 ppb
Other terpenoids α-Pinene 145130ppb, Myrcene 365793ppb, δ-Elemene 14552ppb, β-Elemene 18777ppb, β-Caryophyllene 16395ppb, α-Caryophyllene 4462ppb, Germacrene D 27330ppb, α-Farnesene 15565ppb, Citronellol 61985ppb, β-Elemol 67454ppb, ( Z) -Citral 242377 ppb, (E) -Citral 399327 ppb, Perillarydehyde 13876 ppb
Alcohols 1-Octanol 108905ppb
Other aldehydes Octanal 21858ppb, Nonana 73736ppb
[0023]
The aromatic component is homogenized with ultrapure water, and then the volatile component is extracted by continuous distillation under reduced pressure. A DB-Wax fused silica capillary column manufactured by J & W Sceience is attached to the Hewlett Packard 6890 Series GC / MSD System. Quantitative analysis and data analysis were performed using a Hewlett Packard Chemistation System, and the mass spectrum and the Kovats retention index matched were identified.
[0024]
After filling the No. 4 can with 275 g of the prepared sand cake, the mandarin orange essence obtained by deterpening the cold press oil of the Wenzhou mandarin orange so that the total weight of the canned food content is 1/1000, that is, 440 mg in the can After the addition, the total weight of the content was adjusted to 440 g with a sugar solution, and the lid was immediately wound with a 5 M vacuum seamer with a chamber vacuum gauge reading of -62 kPa. Subsequently, after sterilizing by rotating at 5 ° C. for 10 minutes at 80 ° C. using a low-temperature rotary sterilizer, by cooling with running water until the temperature inside the can reached 40 ° C. or less, a canned Satsuma mandarin having a characteristic citrus flavor was obtained.
[0025]
One month after the completion of the product, the concentration of each aroma component in the canned contents was measured.
As a result of measuring aroma components, the concentration of limonene in the canned contents one month after completion of the product was 26534 ppb, the concentration of linalool was 2832 ppb, and the concentration of hexanol was 54.7 ppb.
[0026]
Moreover, the density | concentration of the other aromatic component in the canned contents one month after completion of a product was as follows.
[0027]
Terpenoids α-Pinene 210.0 ppb, Myrcene 483.6 ppb, δ-Elemene 68.2 ppb, β-Elemene 24.6 ppb, β-Carophyllylene 58.8 ppb, α-Caryophylrene 13.7 ppb Gp. Farnesene 26.2 ppb, Citronellol 100.9 ppb, β-Elemol 76.7 ppb, (Z) -Citral 21.0 ppb, (E) -Citral 70.1 ppb, Perldehydrate 168.6 ppb
Alcohols 1-Octanol 177.3ppb
Aldehydes Octanal 554.6ppb, Nonana 172.4ppb
[0028]
Further, this canned product did not produce a storage odor even after storage at 37 ° C. for 4 months.
As a comparative example, canned mandarin orange was produced by the same method as in the example except that citrus mandarin essence was not added. When the concentration of the aroma component in the canned contents one month after the completion of the product was measured, the concentration of limonene was 401.9 ppb, the concentration of linalool was 9.9 ppb, and hexanol could not be detected.
[0029]
Moreover, the density | concentration of the other aromatic component in the canned contents one month after completion of a product was as follows.
[0030]
Terpenoids α-Pinene undetectable, Myrcene 2.5 ppb, δ-Elemene 1.0 ppb, β-Elemene undetectable, β-Caryophyllene 1.8 ppb, α-Caryophyllene 0.5 ppb, Germarene D 4.7 Fne, 4.7 ppbne .2 ppb, Citronellol undetectable, β-Elemol undetectable, (Z) -Citral undetectable, (E) -Citral undetectable, Perldehyde undetectable alcohol 1-Octanol 1.1 ppb
Aldehydes Octanal Undetectable, Nonana Undetectable
In order to investigate which consumer prefers the canned foods of the above-mentioned Examples and Comparative Examples, 48 people who belonged to Toyo Food Research Institute or Toyo Foods Junior College conducted a test by the 2-point preference discrimination test method. It was. The results are shown in Table 1.
[0032]
[0033]
From the above results, it can be seen that there is a significant difference at a significance level of 1%. That is, it was found that the canned product with the essence added is more preferred than the canned product without the additive.
[0034]
【The invention's effect】
As described above, according to the present invention, the essence obtained by adjusting the concentration of the fragrance component in the cold press oil by deterpening the cold press oil derived from the citrus peel is obtained from the canned citrus fruit. By adding before squeezing, it is possible to produce an excellent canned citrus fruit that is rich in the characteristic scent of citrus fruits and has a fresh feeling and does not produce a stored odor even when stored for a long period.
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