METHOD FOR PRODUCING PROCESSED CITRUS MATERIAL, AND PROCESSED CITRUS MATERIAL

To provide a method for producing processed citrus material in which the bitter taste of the processed citrus material composed integrally of peel and pulp can be suppressed.SOLUTION: The method for producing a processed citrus material in which peel and pulp are integrally formed comprises a step o...

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Bibliographische Detailangaben
Hauptverfasser:	TANIMOTO AKIRA, NAKATSU SAYAKA, IMAI KAZUMI, SHIGETA ARIHITO
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:	To provide a method for producing processed citrus material in which the bitter taste of the processed citrus material composed integrally of peel and pulp can be suppressed.SOLUTION: The method for producing a processed citrus material in which peel and pulp are integrally formed comprises a step of preparing citrus that is pretreated so that a liquid can be introduced into the albedo of the peel, and a step of introducing a liquid into the albedo to fill voids in the albedo with the introduced liquid.SELECTED DRAWING: Figure 1 【課題】果皮および果肉が一体として構成される柑橘類加工素材の苦味を抑制することができる、柑橘類加工素材の製造方法の提供。【解決手段】本発明による果皮および果肉が一体として構成される柑橘類加工素材の製造方法は、果皮のアルベドに液体を導入可能とする事前処理が施された柑橘類を準備する工程と、前記アルベドに液体を導入して、前記アルベドの空隙を導入液で充満させる工程とを含むことを特徴とする。【選択図】図１