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...

Ausführliche Beschreibung

Gespeichert in:

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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page
container_title
container_volume
creator	TANIMOTO AKIRA NAKATSU SAYAKA IMAI KAZUMI SHIGETA ARIHITO
description	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
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2023003856A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2023003856A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2023003856A3</originalsourceid><addsrcrecordid>eNrjZPD1dQ3x8HdRcPMPUggI8ncJdfb0cwexnF2Dg11dFJw9Q4JCgxV8HUNcgzwdfXQUHP1ccEvzMLCmJeYUp_JCaW4GJTfXEGcP3dSC_PjU4oLE5NS81JJ4rwAjAyNjAwNjC1MzR2OiFAEATJwutg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR PRODUCING PROCESSED CITRUS MATERIAL, AND PROCESSED CITRUS MATERIAL</title><source>esp@cenet</source><creator>TANIMOTO AKIRA ; NAKATSU SAYAKA ; IMAI KAZUMI ; SHIGETA ARIHITO</creator><creatorcontrib>TANIMOTO AKIRA ; NAKATSU SAYAKA ; IMAI KAZUMI ; SHIGETA ARIHITO</creatorcontrib><description>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</description><language>eng ; jpn</language><subject>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</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230117&DB=EPODOC&CC=JP&NR=2023003856A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230117&DB=EPODOC&CC=JP&NR=2023003856A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TANIMOTO AKIRA</creatorcontrib><creatorcontrib>NAKATSU SAYAKA</creatorcontrib><creatorcontrib>IMAI KAZUMI</creatorcontrib><creatorcontrib>SHIGETA ARIHITO</creatorcontrib><title>METHOD FOR PRODUCING PROCESSED CITRUS MATERIAL, AND PROCESSED CITRUS MATERIAL</title><description>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</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPD1dQ3x8HdRcPMPUggI8ncJdfb0cwexnF2Dg11dFJw9Q4JCgxV8HUNcgzwdfXQUHP1ccEvzMLCmJeYUp_JCaW4GJTfXEGcP3dSC_PjU4oLE5NS81JJ4rwAjAyNjAwNjC1MzR2OiFAEATJwutg</recordid><startdate>20230117</startdate><enddate>20230117</enddate><creator>TANIMOTO AKIRA</creator><creator>NAKATSU SAYAKA</creator><creator>IMAI KAZUMI</creator><creator>SHIGETA ARIHITO</creator><scope>EVB</scope></search><sort><creationdate>20230117</creationdate><title>METHOD FOR PRODUCING PROCESSED CITRUS MATERIAL, AND PROCESSED CITRUS MATERIAL</title><author>TANIMOTO AKIRA ; NAKATSU SAYAKA ; IMAI KAZUMI ; SHIGETA ARIHITO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2023003856A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2023</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>TANIMOTO AKIRA</creatorcontrib><creatorcontrib>NAKATSU SAYAKA</creatorcontrib><creatorcontrib>IMAI KAZUMI</creatorcontrib><creatorcontrib>SHIGETA ARIHITO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TANIMOTO AKIRA</au><au>NAKATSU SAYAKA</au><au>IMAI KAZUMI</au><au>SHIGETA ARIHITO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING PROCESSED CITRUS MATERIAL, AND PROCESSED CITRUS MATERIAL</title><date>2023-01-17</date><risdate>2023</risdate><abstract>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</abstract><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	eng ; jpn
recordid	cdi_epo_espacenet_JP2023003856A
source	esp@cenet
subjects	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
title	METHOD FOR PRODUCING PROCESSED CITRUS MATERIAL, AND PROCESSED CITRUS MATERIAL
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-07T16%3A20%3A40IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=TANIMOTO%20AKIRA&rft.date=2023-01-17&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2023003856A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true