JP2016010348A - Manufacturing method of preserved-in-sugar dried citrus peel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of preserved-in-sugar dried citrus peel of good quality which can be preserved for a long term, with preventing browning in production and/or preservation and stickiness caused by dissolution of the covering sugar.SOLUTION: Preserved-in-sugar dried citrus peel is manufactured by dipping raw material citrus peel in saccharide content solution, draining physically (e.g., centrifugal separation processing) the dipped preserved-in-sugar citrus peel, sprinkling powdered and/or solid saccharide over the preserved-in-sugar citrus peel before drying, and drying it.

Description

  The present invention relates to a method for producing candied dried citrus peel. More specifically, the present invention relates to a method for producing a high-quality candied dried citrus peel that can be stored for a long period of time and has reduced browning and stickiness during production and / or storage.

  2. Description of the Related Art Conventionally, sugar-dried foods obtained by saccharifying citrus peels such as oranges (citrus peel) and then drying them are known. For example, as shown in Patent Document 1 or the like, it is usually produced by saccharification of a fruit skin such as orange, and after drying and cooling it, the surface is coated with saccharides or wafers.

  However, when this dried candied citrus peel is stored for a long period of time, the pericarp will turn brown and the appearance will be very poor. There was a problem that the sugar was dissolved and the stickiness was generated. In order to solve these problems, measures were taken to reduce the residual moisture as much as possible by making the drying conditions fairly strict, but this drying gives an excessive heat history and browning has already occurred immediately after production. A new problem has arisen that the flavor is extremely inferior.

  In addition, candied foods are also produced from ingredients other than citrus peel, for example, olives that have been sugared after pretreatment are prepared for the production of olive candied foods that have less bitterness and maintain the flavor and texture peculiar to olives. A method of spraying sugar after semi-drying and then drying to a completely dry state is disclosed (Patent Document 2). However, black purple olive candied food is not required to retain a vivid color (yellow, orange, etc.) like citrus peel, and the method described in Patent Document 2 requires two drying steps. It is clear that browning suppression etc. cannot be sufficiently performed by this method.

  Among these background technologies, in this industry, in the production of candied dry peel foods made from citrus peel, suppression of browning during production and storage (maintenance of the color derived from the raw materials) and suppression of sticky sugar generation The development of a manufacturing method that can be used is desired.

JP 2011-217633 A JP 2007-053986 A

  An object of the present invention is to provide a method for producing a high-quality candied dried citrus peel that can be stored for a long period of time and has reduced browning and stickiness during production and / or storage.

  In order to achieve the above-mentioned object, the present inventors have intensively studied, and the step of dusting the candied citrus peel before the drying step in which there is a concern that the dusted saccharide dissolves during drying and causes stickiness. As a result of dare to challenge the manufacturing method that contains the citrus peel, after immersing the raw citrus peel in a saccharide-containing liquid, this candied citrus peel is physically drained, and the powdered sugar-dried citrus peel that has been physically drained It is possible to obtain a sugar-dried dried citrus peel having a good quality in which browning and stickiness are suppressed at the time of production and / or storage, as expected, by spraying the saccharide in the form and / or solid and then drying. The present invention has been completed by finding out what can be done.

That is, the embodiment of the present invention is as follows.
(1) A step of immersing the raw citrus peel in a saccharide-containing liquid, a step of performing a physical draining process on the candied citrus peel after the soaking step, a powder on the candied citrus peel after the physical draining step A method for producing a candied dried citrus peel, comprising a step of spraying a solid and / or solid saccharide, followed by drying.
(2) The method according to (1), wherein the physical draining process is a centrifugal separation process.
(3) The method according to (2), wherein the centrifugation treatment is performed under conditions of a g · sec value of 50 or more, preferably a g · sec value of 300 or more.
(4) Under the drying conditions at 80 ° C. for 20 minutes, the weight change after drying (weight reduction from the weight immediately before drying) is larger than that in which the natural liquid draining process is performed instead of the physical liquid draining process. The method according to any one of (1) to (3), characterized in that the physical liquid draining treatment conditions are used.
(5) The method according to any one of (1) to (4), wherein the Brix of the saccharide-containing liquid at the end of the dipping step is 40 to 65, preferably 50 to 65. .
(6) The method according to any one of (1) to (5), wherein the saccharide comprises one or more selected from sucrose, maltose, glucose, fructose, and isomerized sugar.
(7) The method according to any one of (1) to (6), wherein the citrus peel is lemon peel or orange peel.
(8) In the production of candied dried citrus peel, the raw citrus peel is dipped in a saccharide-containing liquid, and after the immersion, the candied citrus peel is physically drained and then dried before being dried. A method for suppressing browning and stickiness during production and / or storage of candied dried citrus peel, wherein powdered and / or solid saccharides are applied to the product and then dried.

  According to the present invention, browning during production and / or storage is suppressed, the color tone derived from the raw material is maintained for a long period, and stickiness during production (eg after drying) and / or storage is also suppressed. Can be made with candied dried citrus peel. And the present invention can attach a larger amount of saccharides compared to the conventionally known production methods, and there is almost no difference in production efficiency and cost compared with the conventional methods, It is possible to efficiently produce high-quality candied and dried citrus peel.

The appearance comparison after storage at room temperature for 12 months is shown for the sugar-dried lemon peel (pre-dried sugar batter: left side of the photograph) and the comparative product (sugar batter after drying: right side of the photograph), which is the product of the present invention manufactured in Example 1 (drawing) (Substitute photo). Lemon peel (Brix 66.5) soaked in a saccharide-containing liquid is naturally drained or centrifuged under various conditions, and then the sugared lemon peel is coated with 30% by weight of granulated sugar, and 80 ° C for 20 minutes. The rate of weight change per minute when the drying process is performed is shown. The vertical axis represents the weight change rate (weight reduction rate,%) when the weight immediately before drying is 100%, the horizontal axis represents the drying time (minutes), the ◇ symbol is the natural liquid draining treatment, and the □ symbol is 250 rpm for 30 seconds. The results of the separation process (g · sec value 314.7), the centrifuge process (g · sec value 1258.8) where Δ mark is 500 rpm for 30 seconds, and the centrifuge process (g · sec value 10125) where 1000 mark is 1000 rpm for 60 seconds. Show.

  First, in the present invention, as a citrus peel (citrus peel) that can be used as a raw material for candied dried citrus peel, lemon, orange, yuzu, grapefruit, summer mandarin, lime, sudachi, hassaku, kavos, pomelo, seaquaser, etc. The skin is exemplified. In particular, it is preferable to use a citrus peel that has a relatively firm skin (hard and thick skin), and more preferably a lemon peel or an orange peel. In addition, what is necessary is just to use, after thawing | decompressing by a usual method in the case of a fresh raw material as it is in the case of fresh raw materials.

The raw citrus peel is preferably cut into a size of about 5 mm in width (for example, 2 to 10 mm) and about 3 to 10 cm in length by a slicer or the like as a pretreatment, but the size of the cut is the size of the raw citrus peel or the final size What is necessary is just to design suitably according to the form of a product.
In order to soften and remove this, boil (for example, treatment for 15 to 40 minutes with hot water at 90 to 98 ° C.) and then water exposure (for example, treatment for 5 to 15 minutes with running water). Although it is more preferable, the aspect which does not perform a pretreatment like these is not completely excluded. It is also possible to store the citrus peel frozen before and after the cutting step, boil and water exposure step, and thaw it to continue production.

  The citrus peel thus obtained is then immersed in a saccharide-containing liquid. The saccharide-containing liquid is preferably one containing at least one selected from sucrose, maltose, glucose, fructose and isomerized sugar, and more preferably one containing sucrose or glucose. However, if necessary, a material containing other saccharides such as trehalose may be used, or a material containing a large amount of saccharides such as honey may be used. In addition, the saccharide-containing liquid may contain components other than saccharides such as organic acids such as citric acid, sugar alcohols, concentrated fruit juices, fragrances, high sweetness sweeteners such as sucralose, and alcohols such as brandy. good.

  In the dipping process, it is preferable to set the sugar concentration and dipping time of the saccharide-containing liquid so that the Brix of the saccharide-containing liquid at the end of the dipping process is 40 or more, for example, 40 to 70. In addition, when it is desired to increase the sugar concentration of the citrus peel after immersion, a method of increasing the sugar concentration of the saccharide-containing liquid stepwise and immersing the saccharide-containing liquid multiple times instead of performing the immersion with a high-concentration saccharide-containing liquid once. Is preferably performed. At the end of the dipping process, the Brix of the citrus peel that has been soaked and the Brix of the saccharide-containing liquid are in an equilibrium state, and these Brix have substantially the same value.

  The citrus peel peeled in this manner is subjected to a physical draining process in order to remove excess sugar solution. The physical liquid draining process in the present invention means not a natural liquid draining but a physical force (centrifugal force, pressure, etc.) intentionally applied to separate and remove the sugar liquid, such as a centrifugal separation process and a compression process. Is exemplified. In the present invention, the term “natural liquid draining” means removing the sugar liquid that naturally flows out by gravity or the like.

  For example, in the case of a centrifugal separation process, the condition of the physical liquid draining process is to set the rotation diameter, the number of rotations, the rotation time, etc. so that a centrifugal force with a g · sec value of 50 or more is integrated. However, it is only necessary to set optimum conditions such as a higher g · sec value depending on the type, shape, size, etc. of the raw material citrus peel used. In the present invention, for example, it is very preferable to perform centrifugation under a centrifugation condition such that the g · sec value is 300 or more, and further the g · sec value is 1000 or more. However, conditions outside this range are completely excluded. Not what you want. In addition, when a method other than the centrifugal separation process is used, it may be appropriately designed so that a physical force equivalent to the centrifugal separation condition is applied.

  The candied citrus peel that has been physically drained is dried after being coated with powdered and / or solid sugars. In the present invention, unlike a conventionally known method, it is very important to apply a solid saccharide before the drying step in order to exert a desired effect. In addition, sucrose, glucose, maltose and the like are preferably used as sugars for sugar-brush, which are also organic acids such as citric acid, sugar alcohol, powdered fruit juice, powdered flavor, high-sweetness sweeteners such as sucralose, powder Components other than sugars such as alcohol may be included.

The amount of powdered and / or solid sugar is preferably 15% or more, more preferably 20% or more, and more preferably 20 to 30% of the weight before drying (weight of citrus peel after physical draining). Is particularly preferred. If the amount is less than 15% by weight, it is not preferable because the saccharide does not adhere sufficiently to the candied citrus peel, and if it exceeds 30% by weight, the attached saccharide peels off, resulting in about 30% by weight. Therefore, it is not very effective.
On the other hand, in the conventional method, saccharides are applied after drying. However, in this method, only about 10% by weight of saccharides is saccharified and adheres to citrus peel, and it is extremely difficult to attach more saccharides. That is, the method according to the present invention has a remarkable effect that more saccharides can be dipped and adhered to the citrus peel as compared with the conventional method.

  Any known drying method can be used for the drying step, and for example, a hot air drying treatment at a normal pressure and a temperature condition of 50 to 90 ° C. for several hours is exemplified as a preferred embodiment. In the present invention, in consideration of the risk of browning of the product in the drying process, it is rare that the drying process is performed under extremely severe drying conditions (for example, treatment at a high temperature of 100 ° C. or higher or high pressure). It is not preferable.

  The act of applying sugar to the citrus peel peeled before the drying step as in the present invention is concerned that the sprayed sugar dissolves during drying and causes stickiness. However, by removing the excess sugar solution adhering to the citrus peel soaked in the saccharide-containing solution sufficiently by physical drainage, the rate of dissolution of the saccharide sprayed in the drying process is considerably reduced, and drying Sometimes the slightly soluble saccharides are in a thin coating on the citrus peel surface, which brings about an advantageous effect that could not have been predicted before the completion of the present invention, that was to prevent browning due to oxidation during drying. In addition, even during storage, the above coating is applied, so that the water remaining in the citrus peel gradually shifts to sugar that has been dusted, causing no significant stickiness or browning due to oxidation. Play.

  By the manufacturing method including the above steps, browning at the time of manufacture and / or storage is suppressed, the color tone derived from the raw material is maintained for a long period of time, and the occurrence of stickiness at the time of manufacture and / or storage is suppressed. Peel can be easily and efficiently produced. In the present invention, auxiliary manufacturing steps other than the above steps may be included before and after each step, and a manufacturing method consisting of only the above steps (for example, a raw material citrus peel pretreatment step, a saccharide-containing liquid) It may be a manufacturing method comprising an immersion step, a physical draining step, a saccharide spraying step, and a drying step.

In the present invention, “g · sec value” means an integrated value of centrifugal force, and g = 1.118 × R × N ² × 10 ⁻⁶ (R: rotational radius of centrifugation (mm), N: It is calculated by multiplying the number of rotations (rpm)) and sec (number of seconds rotated).
“Brix” means a soluble solid content (g) contained in 100 g of a solution using the light refractive index of sucrose. That is, when 100 g of an aqueous solution containing 1 g of sucrose as a solute is measured with a Brix refractometer, the indicated Brix value is 1%.

  Examples of the present invention will be described below, but the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.

(Quality confirmation test I of candied dried lemon peel)
The following tests were carried out in order to compare and confirm the difference in changes over time between sugar-dried lemon peels with sugar cane before drying and sugar-dried lemon peels with sugar drip after drying.

  Lemon peel cut to about 5mm width and length about 3-5cm is boiled (95 ° C for 30 minutes) to soften and release, then exposed to running water for 10 minutes, drained, and the same amount as this lemon peel It was immersed in fructose glucose liquid sugar (Brix75) for 2 hours or more. Then, when the Brix of the liquid sugar in which the lemon peel was immersed was about 40, the lemon peel was taken out and immersed in a saccharide-containing liquid for 3 hours or more after natural liquid cutting (leaving in a monkey). The sugar-containing liquid used for the second soaking is 30% water, 100% sugar, 20% reduced starch candy (Brix70), 20% trehalose, citric acid, based on the lemon peel weight after the first soaking and natural draining. The Brix of the saccharide-containing liquid prepared immediately after soaking the lemon peel was about 75.

  Then, when the Brix of the saccharide-containing liquid in which the lemon peel was immersed was about 65, the lemon peel was taken out and subjected to a physical draining treatment. The physical draining process was performed under the condition of 1000 rpm for 60 seconds (g · sec value 10125) in a centrifuge (centrifugal dehydrator). 30% by weight of granulated sugar is sprinkled on the icing lemon peel after this physical draining treatment, and dried at 60 ° C. for 2 hours with a hot air drier. Candied dried lemon peel was obtained.

  In addition, as a comparative product (conventional manufacturing method), the sugar-cured lemon peel after the above-mentioned second soaking treatment is naturally drained (leaving in a colander) and then dried with a hot air dryer at 60 ° C. for 2 hours. In addition, the dried candied lemon peel was coated with 10% by weight based on the dry weight of the granulated sugar (the weight of the candied lemon peel after the drying process). .

For the product of the present invention and the comparative product, color difference data (L value, a value, b value, L ^* value, a ^* value, b ^* value, YI value) after storage at room temperature for 12 months is used as a colorimetric color difference meter ZE-2000. (Nippon Denshoku Industries Co., Ltd. product) was measured (Table 1). In addition, these appearances, stickiness, and taste evaluations were evaluated by discussions with five trained panelists (Table 1, FIG. 1). The evaluation of the sticky state and the taste was a four-step evaluation of ◎, ○, Δ, and ×, the quality of the sticky state was Δ or higher, and the quality of the taste was ○ or higher.

  As a result, the product of the present invention (before sugar drying) had a higher lightness (L value) and a lower degree of browning (YI value) than the comparative product (after sugar drying) (Table 1). That is, the product of the present invention has a lighter color and a pale yellow color that is the original color tone of lemon. And even by visual inspection, it was confirmed that the comparative product was very browned, while the product of the present invention maintained the original yellow color of the lemon (FIG. 1). In addition, the product of the present invention was very good with respect to the sticky state and taste evaluation as well as the comparative product (Table 1), indicating that the time-dependent change of the product of the present invention was very small.

(Quality confirmation test II of candied dried lemon peel)
The following tests were carried out in order to compare and confirm the difference in the time course of the dried lemon peels with sugar cane before drying and the dried sugar peels with cane after drying under various production conditions.

  The product of the present invention and the comparative product were produced by the same method as in Example 1 (lemon peel Brix at the end of the dipping process was 65). Moreover, the product of the present invention and the comparative product in the case where the lemon peel Brix at the end of the dipping process was 40 were also produced by the following method.

  Lemon peel cut to about 5 mm width and length about 3-5 cm is boiled (95 ° C for 30 minutes), softened, drained, then exposed to running water for 10 minutes, then drained and put into a saccharide-containing solution for 3 hours or more I pickled it. The saccharide-containing liquid used for the soaking was prepared by blending 50% water, 85% sugar, 20% reduced starch candy (Brix70), 13% trehalose, and 6% citric acid with respect to the weight of the lemon peel after boiling and draining. The Brix of the saccharide-containing liquid in which the lemon peel was immersed was about 70.

  And when the Brix of the saccharide-containing liquid in which this lemon peel was immersed was about 40, the lemon peel was taken out and subjected to a physical draining treatment. The physical draining process was performed under the condition of 1000 rpm for 60 seconds (g · sec value 10125) in a centrifuge (centrifugal dehydrator). 30% by weight of granulated sugar is sprinkled on the icing lemon peel after this physical draining treatment, and dried at 60 ° C. for 2 hours with a hot air drier. Candied dried lemon peel was obtained.

  In addition, the comparative product (dried lemon peel with sugar cane after drying) is the condition of 60 ° C. for 2 hours in a hot air dryer after the above-mentioned soaked lemon peel is naturally drained (left in a colander). The dried succulent lemon peel was coated with 10% by weight of granulated sugar based on the weight after drying (the weight of the sliced lemon peel after the drying process).

For these, color difference data (L value, a value, b value, L ^* value, a ^* value, b ^* value, YI value) immediately after production and after storage at 45 ° C. for 2 weeks was measured with a colorimetric color difference meter, and produced. Comparison data (ΔYI value) of YI values immediately after storage at 45 ° C. for 2 weeks was also calculated (Tables 2 and 3). Furthermore, the sticky state and taste evaluation of the products were also performed (Tables 2 and 3). The color difference data, the sticky state, and the taste evaluation were performed in the same manner as in Example 1.

  From these results, the product of the present invention (sugar-dried before drying) was compared for both those with lemon peel Brix of 65 and 40 at the end of the dipping process, both immediately after production and after storage at 45 ° C. for 2 weeks. The brightness (L value) was large and the browning degree (YI value) was small (Tables 2 and 3) compared to the product (sugar spray after drying). That is, the product of the present invention has a lighter color and a pale yellow color that is the original color tone of lemon. In addition, regarding the sticky state and taste evaluation, it was shown that the product of the present invention had very little change with time unlike the comparative product (Tables 2 and 3).

(Quality confirmation test III of candied dried lemon peel)
In order to compare and confirm the difference in quality under various liquid draining treatment conditions, the following tests were performed.

  Lemon peel cut to about 5 mm width and length about 3-5 cm is boiled (95 ° C for 30 minutes), softened, drained, then exposed to running water for 10 minutes, then drained and put into a saccharide-containing solution for 3 hours or more I pickled it. The saccharide-containing liquid used for the soaking was prepared by blending 50% water, 85% sugar, 20% reduced starch candy (Brix70), 13% trehalose, and 6% citric acid with respect to the weight of the lemon peel after boiling and draining. The Brix of the saccharide-containing liquid in which the lemon peel was immersed was about 70.

  Then, when the Brix of the saccharide-containing liquid in which the lemon peel was immersed was about 40, the lemon peel was taken out and subjected to a liquid draining treatment. The liquid draining process includes natural liquid draining (leaving in a colander, sample 1), and a physical liquid draining process using a centrifuge (centrifugal dehydrator) at 100 rpm for 30 seconds (sample 2), 250 rpm for 30 seconds ( Sample 3), 500 rpm for 30 seconds (sample 4), and 1000 rpm for 60 seconds (sample 5).

  The sugar-dried lemon peel after the draining treatment was sprayed with 30% by weight of granulated sugar and dried with a hot air dryer at 60 ° C. for 2 hours to obtain a sugar-dried lemon peel. About these various manufactured goods, the stickiness state immediately after manufacture and after storage at 45 ° C. for 2 weeks (after time) was evaluated in the same manner as in Example 1 (Table 4).

  Moreover, the same test was done also about the thing whose lemon peel Brix at the time of completion | finish of an immersion process is 65. Specifically, the lemon peel cut to a width of about 5 mm and a length of about 3 to 5 cm is boiled (95 ° C. for 30 minutes), softened, drained, then exposed to running water for 10 minutes and then drained. It was dipped in fructose glucose liquid sugar (Brix 75) in an amount equivalent to the peel for 2 hours or more. Then, when the Brix of the lemon peel soaked was about 40, the lemon peel was taken out, and after natural liquid cutting (leaving in a colander), it was soaked in a saccharide-containing liquid for 3 hours or more. The sugar-containing liquid used for the second soaking is 30% water, 100% sugar, 20% reduced starch candy (Brix70), 20% trehalose, citric acid, based on the lemon peel weight after the first soaking and natural draining. The Brix of the saccharide-containing liquid prepared immediately after soaking the lemon peel was about 75.

  Then, when the Brix of the saccharide-containing liquid in which the lemon peel was immersed was about 65, the lemon peel was taken out and subjected to a draining process. The liquid draining process is a natural liquid draining (leaving in a colander, sample 6), and a physical liquid draining process using a centrifuge (centrifugal dehydrator) at 100 rpm for 30 seconds (sample 7), 250 rpm for 30 seconds ( Sample 8), conditions of 500 rpm for 30 seconds (sample 9), and conditions of 1000 rpm for 60 seconds (sample 10) were performed.

  The sugar-dried lemon peel after the draining treatment was sprayed with 30% by weight of granulated sugar and dried with a hot air dryer at 60 ° C. for 2 hours to obtain a sugar-dried lemon peel. About these various manufactured goods, the stickiness state immediately after manufacture and after storage at 45 ° C. for 2 weeks (after time) was evaluated in the same manner as in Example 1 (Table 5).

  From these results, the lemon peel Brix at the end of the dipping process is either 65 or 40, and when natural liquid draining treatment is performed, the stickiness immediately after production and after aging is large and the quality is not preferable. By performing a centrifugal separation process that takes a centrifugal force integrated value of 50 sec or more, a good product with little stickiness immediately after manufacture and after aging can be obtained. It was found that such centrifugation treatment conditions were very favorable (Tables 4 and 5).

(Quality confirmation test IV of candied lemon peel)
In order to compare and confirm the difference in quality between various liquid draining treatment conditions and drying conditions, the following tests were performed.

  Leaked lemon peel with a lemon peel Brix of about 65 produced at the end of the dipping process, produced by the same method as in Example 3, is centrifuged as a natural liquid drain (leaving in a monkey) or as a physical liquid drain process. The liquid was removed under four conditions of 250 rpm for 30 seconds, 500 rpm for 30 seconds, and 1000 rpm for 60 seconds in a centrifugal dehydrator, followed by drying with a hot air dryer at 80 ° C. and normal pressure for 20 minutes. And the weight change rate at the time of this drying (ratio (%) when the weight before drying was made into 100%) was confirmed for every minute (Table 6, FIG. 2).

From this result, drying is promoted by carrying out a centrifugal separation process that takes an integrated value of centrifugal force of g · sec value of 300 or more after immersion in the saccharide-containing liquid of lemon peel (high water removal efficiency is obtained). It became clear that stickiness hardly remained in the product (Table 6, FIG. 2).
In this test, saccharide spray before drying was omitted to make it easier to capture the change in the dry state of lemon peel, but it is assumed that almost the same results can be obtained even if saccharide spray is performed before drying. The

(Quality confirmation test of candied dried orange peel)
The following tests were carried out in order to compare and confirm the difference in the time course of the dried orange peel with sugar cane before drying and the dried orange peel with sugar cane after drying when orange peel was used as a raw material.

  An orange peel cut to a width of about 5 mm and a length of about 3 to 5 cm is processed in the same manner as in Example 1, and then the dried orange peel peeled from sugar cane before drying as a product of the present invention and after drying as a comparative product. Candied sugar cane dried orange peel was produced.

The color difference data (L value, a value, b value, L ^* value, a ^* value, b ^* value, YI value) of this invention product and comparative product immediately after production and after storage at 45 ° C. for 2 weeks is used as a colorimetric color difference. The measurement data was measured by a meter, and comparison data (ΔYI value) of YI values immediately after production and after storage at 45 ° C. for 2 weeks was also calculated (Table 7). Furthermore, the sticky state and taste evaluation of the product were also performed (Table 7). The color difference data, the sticky state, and the taste evaluation were performed in the same manner as in Example 1.

  As a result, the lightness (L value) of the product of the present invention (sugar dried before drying) immediately after production and after storage at 45 ° C. for 2 weeks is larger than that of the comparative product (sugar dried after drying). Value) was small (Table 7). In other words, the product of the present invention was brighter and the original color tone of orange was maintained. In addition, regarding the sticky state and taste evaluation, it was shown that the product of the present invention had very little change with time unlike the comparative product (Table 7).

  The present invention is summarized as follows.

  The present invention produces a high-quality candied dried citrus peel that can be stored for a long period of time and has good quality, with reduced occurrence of stickiness caused by browning during production and / or storage, dissolution of dusted saccharides, etc. It aims at providing the method etc. to do.

  The raw citrus peel is dipped in a saccharide-containing liquid, and after the immersion, the candied citrus peel is physically drained (for example, centrifuged), and then dried before being dried. The above-mentioned problem is solved by producing a dried citrus peel that is sugared by a method of spraying a saccharide in the form of a solid and / or solid and then drying.

Claims (8)

  The step of immersing the raw material citrus peel in a saccharide-containing liquid, the step of performing a physical liquid removal treatment on the candied citrus peel after the immersion step, the powdered citrus peel on the sugared citrus peel after the physical liquid removal treatment step, and / or Or the manufacturing method of the candied dried citrus peel characterized by including the process of sprinkling solid saccharide | sugar and then drying.   The method according to claim 1, wherein the physical draining process is a centrifugation process.   The method according to claim 2, wherein the centrifugation treatment is performed under a condition of a g · sec value of 50 or more.   In the drying condition at 80 ° C. for 20 minutes, the physical liquid draining process condition should be such that the weight change after drying is larger than that in the natural liquid draining process step instead of the physical liquid draining process step. The method according to claim 1, characterized in that   The method according to any one of claims 1 to 4, wherein the Brix of the saccharide-containing liquid at the end of the dipping process is 40 to 65.   The method according to any one of claims 1 to 5, wherein the saccharide comprises one or more selected from sucrose, maltose, glucose, fructose, and isomerized sugar.   The method according to claim 1, wherein the citrus peel is lemon peel or orange peel.   In the production of candied dried citrus peel, the raw citrus peel is dipped in a saccharide-containing liquid, and after the soaked citrus peel is physically drained, the dried citrus peel is powdered before drying. A method for suppressing browning and stickiness at the time of production and / or storage of candied dried citrus peel, characterized by spraying a saccharide in the form of a solid and / or solid and then drying.

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