METHOD FOR PRODUCING CITRUS FRUIT FLESH

The present invention is a method for producing citrus fruit flesh comprising: a step for (a) heat treatment and/or (b) organic acid treatment of the fruit of a citrus fruit that has at least an albedo and segment membranes; a step for separating the fruit into multiple or single sections; and a ste...

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Bibliographische Detailangaben
Hauptverfasser:	YAMANAKA, Yuri, SUZUKI, Motoomi, TAKAHASHI, Takayasu
Format:	Patent
Sprache:	eng ; fre ; jpn
Schlagworte:	APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLESOR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR PEELING VEGETABLES OR FRUIT IN BULK 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:	The present invention is a method for producing citrus fruit flesh comprising: a step for (a) heat treatment and/or (b) organic acid treatment of the fruit of a citrus fruit that has at least an albedo and segment membranes; a step for separating the fruit into multiple or single sections; and a step for bringing the fruit into contact with at least one kind of enzyme selected from a group consisting of cellulase enzymes, pectinase enzymes and hemicellulase enzymes. La présente invention concerne un procédé de production de chair d'agrume comprenant : une étape pour (a) le traitement thermique et/ou (b) le traitement à l'acide organique du fruit d'un agrume qui a au moins un albédo et des membranes de segment ; une étape pour séparer le fruit en sections multiples ou uniques ; et une étape pour amener le fruit en contact avec au moins un type d'enzyme choisie parmi un groupe constitué d'enzymes de cellulase, d'enzymes de pectinase et d'enzymes d'hémicellulase. 少なくとも内果皮及びじょうのう膜を有する柑橘類の果実を、（ａ）加熱処理及び／又は（ｂ）有機酸処理する工程と、前記果実を複数又は個々の房に分離する工程と、前記果実をセルラーゼ系酵素、ペクチナーゼ系酵素、及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種と接触させる工程とを含む柑橘類の果肉の製造方法である。