COMPOSITION FOR PROCESSING CITRUS PULP, AND METHOD FOR MANUFACTURING PROCESSED PULP FOODS USING THE SAME

PROBLEM TO BE SOLVED: To provide a composition for processing to remove the endodermis of citrus and to prevent the pulp from softening; and a processing method using the same.SOLUTION: A composition for processing citrus pulp includes at least one enzyme selected from the group consisting of cellul...

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Hauptverfasser:	IOHARA KEIJI, FURUTA KUMIKO, KUNINAGA FUMIO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a composition for processing to remove the endodermis of citrus and to prevent the pulp from softening; and a processing method using the same.SOLUTION: A composition for processing citrus pulp includes at least one enzyme selected from the group consisting of cellulase enzyme, pectinase enzyme, and cellulase enzyme, pectin methylesterase enzyme, and calcium. The endodermis is contacted with the composition at a low temperature, lower than 20°C, for 3 hours or more, or for 15 hours or more, so that the citrus pulp can be obtained with the endodermis removed and softening prevented. 【課題】本発明は、柑橘類の内皮除去と果肉軟化を防止するための加工用組成物、およびそれを用いた加工方法を提供する。【解決手段】セルラーゼ系酵素、ペクチナーゼ系酵素、およ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種の酵素と、ペクチンメチルエステラーゼ系酵素と、カルシウムを含むことを特徴とする柑橘類果肉加工用組成物と内皮が接触した状態で２０℃未満の低温で３時間以上、あるいは１５時間以上処理することを含む加工処理を行い、内皮が除去され軟化が防止された柑橘類果肉を得る。【選択図】なし