Dried cut citrus fruit and manufacturing process therefor

Abstract

Provided is a dried cut citrus fruit, such that the pericarp (flavedo and albedo) and sarcocarp (segments and pulp) can be consumed without being separated and the quality thereof can be maintained over an extended period. The dried cut citrus fruit has an attractive appearance and can be eaten whole, because the sarcocarp has been preserved and the sarcocarp and the pericarp are not separated; has a superior texture, because the pericarp is appropriately softened; has an excellent flavor that is neither bitter nor too sweet; and does not brown even when stored for extended periods. Also provided is a manufacturing process therefor. The dried cut citrus fruit is characterized by a 5-30 wt.% water content, and 80 wt.% or less of the saccharides are sucrose.

Description

[0001] This application is a divisional application of the application dated February 24, 2010, the application number 201080008425.7, and the title of the invention is "dried and cut citrus fruit and its preparation method". technical field [0002] The present invention relates to a dry-cut citrus fruit that can be eaten directly in a state where the peel (exocarp and mesocarp) and the pulp (the scoop and gizzard) are integrated, and can maintain high quality for a long time, and specifically relates to the following dry-cut citrus fruit The dried and cut citrus fruit and its production method, the dried and cut citrus fruit maintains a beautiful appearance and shape because the pulp does not fall off, the peel and the pulp are integrated, and can be eaten as a whole. It is not too sweet and has good taste, and browning does not occur even after long-term storage. Background technique [0003] Conventionally, as dried fruit, it is known that the fruit is dried whole, peele...

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Problems solved by technology

[0005] But there is following problem: the moisture content of above-mentioned dry citrus fruit slice is 5% or less, in order to prevent from destroying the gizzard and not heating to high temperature, therefore the pericarp is hard when eating directly, it is difficult to chew, and only the chewed pericarp remains in the process of chewing. remain in the mouth

[0007] However, in the above-mentioned turpentine removal treatment method, only the bitterness of the flavedo of the pericarp can be removed, and the bitterness of the mesocarp (albedo) remains unchanged, so the bitterness cannot be completely removed.

In addition, the short-time soaking in the low-concentration aqueous sugar solution as described above has the problem that the soaking is not sufficient and the peel is hard.

In addition, the pulp is too sour, so it is suitable for floating in beverages such as black tea, but there are also problems with taste when eaten directly, and there is a tendency to brown when stored for a long time

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