JPS5898055A - Method for increasing flavor of citrus fruit peel - Google Patents
Method for increasing flavor of citrus fruit peelInfo
- Publication number
- JPS5898055A JPS5898055A JP56195004A JP19500481A JPS5898055A JP S5898055 A JPS5898055 A JP S5898055A JP 56195004 A JP56195004 A JP 56195004A JP 19500481 A JP19500481 A JP 19500481A JP S5898055 A JPS5898055 A JP S5898055A
- Authority
- JP
- Japan
- Prior art keywords
- peel
- citrus
- flavor
- superheated steam
- peels
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】 本発明は柑橘果皮の香味増強法に関する。[Detailed description of the invention] The present invention relates to a method for enhancing the flavor of citrus peel.
さらに詳しくは、柑橘果皮に加圧下で過熱蒸気処理を施
すことによって・柑橘類持着の香味を増強する柑橘果皮
の香味増強法である。More specifically, it is a method for enhancing the flavor of citrus fruit peels, in which the flavor of citrus fruits is enhanced by subjecting the citrus fruit skins to superheated steam treatment under pressure.
一般に柑橘類の果皮は特有の強い香味を有しており、そ
の香味は、多くのものに利用されている。特に陳皮と呼
ばれる蜜柑の成熟した果実の果皮を風乾したものは、こ
れを粉砕して薬味として七味唐辛子の一味として使用さ
れたり、又沢庵漬にするとき、ともに漬けてその風味を
増すためにも使用される。Generally, the peel of citrus fruits has a unique strong flavor, and that flavor is used in many things. In particular, the air-dried peel of the mature mandarin fruit called Chenpi is used as a condiment by crushing it and using it as a seasoning for shichimi chili pepper. used.
又、陳皮は軽い苦味と蜜柑特有の芳香を有し、古くから
黄橘皮、樹皮、橘皮、橘紅、陳橘皮等ともいわれ、香辛
料として賞用されている。In addition, tangerine peel has a light bitterness and aroma peculiar to mandarin oranges, and is also known as yellow tangerine peel, tree bark, tangerine peel, tangerine red, tangerine peel, etc., and has been prized as a spice since ancient times.
このように、陳皮の有する蜜柑特有の香味は多きにわた
って使用されているのであるが、従来陳皮は、蜜柑果皮
を単に風乾して製造されるため、陳皮の香味の量には必
然的に限界があった。したがって、陳皮を香味料等とし
て使用した場合には、最終製品に陳皮の香味を十分に生
かすために多量の陳皮を使用することを余儀なくされて
、いた。In this way, the unique flavor of mandarin oranges possessed by mandarin peel has been widely used, but conventionally mandarin peels are simply air-dried to produce mandarin peels, so there is inevitably a limit to the amount of flavor that mandarin peels can contain. there were. Therefore, when using Chinese peel as a flavoring agent, it is necessary to use a large amount of Chinese peel in order to fully utilize the flavor of Chinese peel in the final product.
にもかかわらず、上記陳皮を含む柑橘果皮の香味を増強
する方法は従来皆無であった。Nevertheless, there has been no method to enhance the flavor of citrus peels containing the above-mentioned citrus peels.
本発明者らは、このような現状に鑑みて、従来よりの陳
皮を含めた柑橘果皮の特有の香味が良好に増強され、同
時に色も鮮明となった柑橘果皮を得るべく、柑橘果皮の
処理方法につき種々研究を重ねた結果、柑橘果皮に加圧
下で過熱蒸気処理を施す事により、所望の柑橘果皮が得
られる、という知見を得、その知見を基にして本発明を
完成するに至った。In view of the current situation, the present inventors have developed a method for processing citrus peels in order to obtain citrus peels in which the characteristic flavor of citrus peels, including conventional citrus peels, is well enhanced, and at the same time, the color is clear. As a result of various research into methods, we obtained the knowledge that the desired citrus peel can be obtained by subjecting the citrus peel to superheated steam treatment under pressure, and based on this knowledge we have completed the present invention. .
すなわち、本発明は柑橘果皮に加圧下で、過熱蒸気処理
を施すことを特徴とする柑橘果皮の香味増強法である。That is, the present invention is a method for enhancing the flavor of citrus peel, which is characterized by subjecting the citrus peel to superheated steam treatment under pressure.
本発明でいう柑橘果皮とは、蜜柑果皮である陳皮を含め
柚子、レモンの果皮等全ての柑橘類の果皮を意味し、又
本発明の方法で処理しようとする柑橘果皮は、乾燥した
もの、生のもののうちのいずれでもよい。In the present invention, citrus peel refers to all citrus peels such as citrus peel, citrus peel, citrus peel, lemon peel, etc. The citrus peel to be treated by the method of the present invention may be dried or fresh. It can be any of the following.
本発明を実施するに当たっては、先ず、柑橘果皮を柑橘
果実類から採取し篩別した後通常のカッティングあるい
は粉砕手段により適度な大きさとする。In carrying out the present invention, first, citrus peel is collected from citrus fruits, sieved, and then cut to an appropriate size by conventional cutting or crushing means.
カッティングあるいは粉砕して得られる柑橘果皮の大き
さについては、後の過熱蒸気処理工程で使用する装置に
搬入された場合に不都合でない程度のものであればよい
が、好ましくは可能な限り大きなものとし、過熱蒸気処
理後適度な大きさにまでカッティングあるいは粉砕する
のが好ましい。これは過熱蒸気処理前の柑橘果皮の大き
さが小さくなる程、処理後に得られる柑橘果皮の香味が
過度に飛散したものになってしまうからである。尚、カ
ッティング装置としてはチョッパー等を、粉砕機として
はスタンプミル等を適宜使用すればよ゛い。又、柑橘果
皮の騨別についても過熱蒸気処理前処理後のいずれに於
いて行なってもよい。The size of the citrus peel obtained by cutting or crushing may be as long as it is not inconvenient when transported to the equipment used in the subsequent superheated steam treatment process, but it is preferably as large as possible. After the superheated steam treatment, it is preferable to cut or crush it to an appropriate size. This is because the smaller the size of the citrus peel before the superheated steam treatment, the more the flavor of the citrus peel obtained after the treatment becomes scattered. Incidentally, a chopper or the like may be used as the cutting device, and a stamp mill or the like may be used as the pulverizer. Also, the separation of the citrus peel may be carried out at any time after the superheated steam treatment.
次に、上記のようにして得られたカッティング又は粉砕
された柑橘果皮を加圧下で過熱蒸気処理するのであるが
、本工程で使用する装置としては、いわゆる加圧釜の如
き密閉加圧蒸煮式のもの一気流加圧蒸煮式のもの等のい
ずれでもよいが、急激に品温上昇させることが可能な装
置であることが望ましい。その使用に際しては、例えば
密閉加圧蒸煮式の加圧釜を用いる場合には柑橘果皮をバ
ットに填入し、その表面をならした後に前記釜内に搬入
し過熱蒸気を直接釜内に入れて過熱蒸気処理すればよく
、気流型のものを用いた場合には高庄の過卿水蒸気の気
流中で柑橘果皮を輸送しながら、過熱蒸気処理すればよ
い。Next, the cut or crushed citrus peel obtained as described above is subjected to superheated steam treatment under pressure. Any type of pressure steaming type may be used, but it is preferable to use a device that can rapidly raise the temperature of the product. When using it, for example, when using a closed pressurized steaming type pressure cooker, citrus peels are packed into a vat, the surface of which is leveled, and then carried into the kettle, and superheated steam is directly introduced into the kettle to superheat it. Steam treatment is sufficient, and if an airflow type is used, superheated steam treatment may be performed while transporting the citrus peel in an airflow of Takasho's supercooled steam.
この際、処理条件として圧力に関しては、加圧下で行な
われればよいのであるが、特に０．２〜４にり／ ｃｒ
ｌの加圧下で過熱蒸気処理を施すのが好ましい。又、装
置内の吻囲気温度については該圧力範囲の下で１１０〜
２００°Ｃになることが好ましい。At this time, regarding the pressure as a processing condition, it is sufficient if the process is carried out under pressure, but in particular, the pressure is 0.2 to 4/cr.
Preferably, the superheated steam treatment is carried out under a pressure of 1 liters. In addition, the temperature of the air around the proboscis within the device is 110 to 100% under the pressure range.
Preferably, the temperature is 200°C.
又、その処理時間は、本発明処理後の柑橘果皮の用途の
違いにより、求められる香味、色調の強さ等が異なるた
め、適宜設定しうるものであるが、前記圧力範囲の下で
過熱蒸気処理を施した場合は、８〜１５秒間処理するの
が好ましい。In addition, the treatment time can be set as appropriate since the required flavor, color strength, etc. differ depending on the use of the citrus peel after the treatment of the present invention. When the treatment is performed, it is preferable to perform the treatment for 8 to 15 seconds.
圧力を前記範囲外とした場合、すなわち、榊０．２敗／
Ｃｌ１１未満とした場合は、２００°Ｃで過熱蒸気処理
を行なっても香り立ちか弱く、色も鮮明とはなりに＜＜
、４１［ｐ／ｃ＋＋ｆを超えた場合は、３秒以下の短時
間で過熱蒸気処理しても香り立ちは強いが、焦げ臭を呈
し、又、焦げ味も強まったものしか得られない。When the pressure is outside the above range, that is, Sakaki 0.2 loss/
If the concentration is less than Cl11, even if superheated steam treatment is performed at 200°C, the fragrance will be weak and the color will not be as clear.
, 41[p/c++f], even if the superheated steam treatment is carried out for a short time of 3 seconds or less, the fragrance will be strong, but only a burnt odor and a strong burnt taste will be obtained.
次に、該過熱蒸気処理済柑橘果皮を装置から取り出し、
常温程度まで冷却する。尚、上記冷却工程に於ける柑橘
果皮の冷却方法については、開放自然冷却、あるいは送
風ベルト乾燥等の彊制冷却手段等の如何なる方法によっ
ても差し支えない。Next, the superheated steam-treated citrus peel is removed from the device,
Cool to room temperature. The citrus peels may be cooled in the cooling step by any method such as open natural cooling or controlled cooling means such as air belt drying.
最後に、冷却されたあるいはそのままの柑橘果皮を必要
な場合には、その用途に応じた大きさにカッティングあ
るいは粉砕し、所望の柑橘果皮を得る。Finally, if necessary, the cooled or intact citrus peel is cut or crushed into a size depending on its use, to obtain the desired citrus peel.
本発明の効果を明らかにするために、本発明方法によっ
て処理した柑橘果皮と処理前の柑橘果皮の香味量につい
て測定した結果を比較実験例に示す。In order to clarify the effects of the present invention, comparative experimental examples show the results of measuring the flavor amount of citrus peels treated by the method of the present invention and citrus peels before treatment.
実験例
陳皮（１０メツシユパス）１００にノをｌ Ｍｙ ／
ｃＩ＋＋の加圧下で１８０°Ｃ９および１５０°０でそ
れぞれ５秒間の過熱蒸気処理を施した。上記処理前後の
陳皮の香味料をガスクロマトグラフによりＨ，３，４ｔ
、法（ヘッドスペースペーパー法）でＶ′″
測定し、処理前の陳皮の香味量を１とし、その香味量を
第１表に示す。又、第２表は、処理前後の陳皮の色の変
化についてその反射光を色差計により測定したものであ
る。Experimental example Chen Pi (10 mesh passes) 100 to 1 My /
Superheated steam treatment was carried out at 180°C9 and 150°0 for 5 seconds each under pressure of cI++. The flavoring agent of Chenpi before and after the above treatment was analyzed by gas chromatography to determine H, 3.4t.
, method (headspace paper method), and the flavor amount of Chinese peel before treatment is set as 1, and the flavor amount is shown in Table 1. Table 2 also shows the color of Chinese peel before and after treatment. The changes were measured by measuring the reflected light using a color difference meter.
注）上記表中、Ｌは白黒、 ａＬは赤（＋）緑（→、ｂ
Ｌは黄（＋）青（→を示し、ΔＥは処理前と処理後３の
色の差を示します。Note) In the above table, L is black and white, aL is red (+) green (→, b
L indicates yellow (+) blue (→), and ΔE indicates the difference in color between before and after treatment.
第１表からも明らかなように、本発明方法によって処理
された陳皮は処理前のものに比して、香味成分全体また
特有成分であるリモネンはそれぞれ１０倍以上の増加を
示し、香り立ちも強く、全体的にも好ましい香味を有す
るものであることが判明した。又、第２表よりも明らか
なように、本発明処理を施した陳皮は、処理前のものに
比して色も鮮明となったものであった。As is clear from Table 1, the total flavor components and the unique component limonene in the skin peel treated by the method of the present invention are more than 10 times higher than those before treatment, and the aroma is also increased. It was found to have a strong and overall pleasant flavor. Furthermore, as is clear from Table 2, the color of the peel treated with the present invention was clearer than that before treatment.
尚、加圧下での過熱蒸気処理により柑橘果皮の香味が増
強する理論的確証はないが、おそらく、加圧過熱蒸気処
理による熱・圧力が柑橘果皮中に存在する精油細胞を破
壊させ、香りとして発現する精油分を多く細胞外に出さ
せるものであると考えられる。Although there is no theoretical proof that the flavor of citrus peel is enhanced by superheated steam treatment under pressure, it is likely that the heat and pressure caused by the pressurized superheated steam treatment destroys the essential oil cells present in the citrus peel, resulting in the aroma being enhanced. It is thought that a large amount of the expressed essential oil is released from the cells.
従来柑橘果皮は単に風乾等自然乾燥して製かあり、これ
らを使用して最終製品に十分な香味をもたせるためには
多くの量を使用する必要があった。しかし、柑橘果皮を
本発明方法によって処理することにより、柑橘果皮特有
香味が良好に増強され、同時に色も鮮明とな°った柑橘
果皮を得ることが可能となった。Conventionally, citrus peels have been produced simply by air-drying or other natural drying methods, and it has been necessary to use a large amount of them in order to impart sufficient flavor to the final product. However, by treating citrus peels according to the method of the present invention, it has become possible to obtain citrus peels in which the characteristic flavor of citrus peels is favorably enhanced, and at the same time, the color is clear.
これによって、柑橘、果皮を香味料等として種々のもの
に使用する場合も、少量使用するたけて、柑橘果皮特有
の香味を付与することが可能となったも−のである。As a result, even when citrus fruits and fruit peels are used as flavoring agents in various products, it has become possible to impart the unique flavor of citrus fruit peels by using a small amount.
実施例
陳皮（１０メツシユパス）を気流型加圧蒸煮装置を用い
て、圧力Ｉ Ｔｉｐ ／ ｃｊ、温度１５０°Ｃの条件
で５秒間処理し、これを装置から取り出し、常温下まで
開放自然冷却した。Example Chenpi (10 mesh passes) was treated using an airflow pressure steaming device at a pressure of I Tip/cj and a temperature of 150° C. for 5 seconds, and then taken out from the device and allowed to cool in the open to room temperature.
上記方法で得られた陳皮は処理前のものに比して、蜜柑
果皮特有の香味が良好に増強され、同時に色も鮮明とな
ったものであった。The peel obtained by the above method had a flavor peculiar to mandarin peel that was well enhanced and the color was also brighter than that before treatment.
Claims (1)
とする柑橘果皮の香味増強法。1. A method for enhancing the flavor of citrus peel, which comprises subjecting the citrus peel to superheated steam treatment under pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56195004A JPS5898055A (en) | 1981-12-02 | 1981-12-02 | Method for increasing flavor of citrus fruit peel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56195004A JPS5898055A (en) | 1981-12-02 | 1981-12-02 | Method for increasing flavor of citrus fruit peel |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5898055A true JPS5898055A (en) | 1983-06-10 |
| JPH0321142B2 JPH0321142B2 (en) | 1991-03-22 |
Family
ID=16333928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56195004A Granted JPS5898055A (en) | 1981-12-02 | 1981-12-02 | Method for increasing flavor of citrus fruit peel |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5898055A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01117756A (en) * | 1987-10-30 | 1989-05-10 | Sadanari Nakano | Food comprising orange peel as main component |
| JP6224807B1 (en) * | 2016-11-15 | 2017-11-01 | 河野 洋一 | Process for producing processed Hebei vinegar outer skin for food |
| US10334870B2 (en) | 2010-10-07 | 2019-07-02 | Tropicana Products, Inc. | Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products |
| US10667546B2 (en) | 2013-02-15 | 2020-06-02 | Pepsico, Inc. | Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005087987A (en) * | 2003-08-12 | 2005-04-07 | Toyohashi Univ Of Technology | Production method for dextrin hard to digest, using steam blasting apparatus |
-
1981
- 1981-12-02 JP JP56195004A patent/JPS5898055A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01117756A (en) * | 1987-10-30 | 1989-05-10 | Sadanari Nakano | Food comprising orange peel as main component |
| US10334870B2 (en) | 2010-10-07 | 2019-07-02 | Tropicana Products, Inc. | Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products |
| US10667546B2 (en) | 2013-02-15 | 2020-06-02 | Pepsico, Inc. | Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes |
| JP6224807B1 (en) * | 2016-11-15 | 2017-11-01 | 河野 洋一 | Process for producing processed Hebei vinegar outer skin for food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0321142B2 (en) | 1991-03-22 |
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