Citrus chips and production method thereof

Abstract

To provide a novel food material further imparted with, in addition to a flavor of citrus fruit (especially lemon) of raw material, umami flavor.SOLUTION: Citrus chips 1 is made by frying slices of citrus fruit skin (e.g. lemon), and the slices after fried have thickness 12 that falls in a range of 0.8 mm or more and less than 3.0 mm. And the production method thereof is cited herein. The citrus is preferably is lemon. Citrus powders made by pulverizing the citrus chips and a production method thereof are cited herein.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a chip made from citrus peels and a method for producing the same. [Background technology]

[0002] There are many different kinds of fruit, but citrus fruits are one of the most well-known. Citrus fruits are a general term for plants that belong to the Rutaceae family, such as the genus Citrus, the genus Fortunella, or the genus Poncirus. Many citrus fruits are highly fragrant and delicious, making them highly valued as fruits. Not only the flesh and juice of citrus fruits, but even the peel can be eaten.

[0003] For example, Patent Document 1 discloses a method for producing dried foods by deep-frying potato, vegetables, fruits, etc., which have been prepared into chips. According to this document, it is possible to obtain dried foods with a distinctive crispy texture and a tangerine flavor by cutting citrus peel into thin strips with a thickness of 3 to 5 mm and deep-frying them under reduced pressure (Example 4).

[0004] Patent Document 2 discloses a method for producing dried fruit slices by low-temperature heating and drying. In this method, citrus fruits are frozen and solidified, sliced, and a trehalose solution is applied to the front and back of the slices, which are then dried in a temperature environment of 80° C. to 100° C. This method is said to be capable of producing dried fruit slices that have a rich, concentrated flavor and a crispy texture. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Unexamined Patent Publication No. 57-22652 [Patent Document 2] JP 2012-19779 A Summary of the Invention [Problem to be solved by the invention]

[0006] Patent Document 1 does not mention any particular flavor other than the original mandarin flavor of the mandarin chips produced by the reduced pressure oil frying method, and according to the document, the flavor is completely lost when the chips are fried at normal pressure, making it impossible to produce chips of commercial value. The dried fruit slices described in Patent Document 2 also do not impart any flavor beyond that of the citrus fruit used as the raw material.

[0007] The main object of the present invention is to provide a novel food material which has an added umami taste in addition to the good flavor and texture of the raw citrus fruit. [Means for solving the problem]

[0008] As a result of extensive research, the present inventors unexpectedly discovered that the above-mentioned problems could be solved by frying citrus peels to obtain slices of a specific thickness, and thus completed the present invention.

[0009] The present invention can include, for example, the following. [1] Citrus chips obtained by frying slices of citrus peel, characterized in that the slice thickness after frying is within the range of 0.8 mm or more and less than 3.0 mm. [2] The citrus chips described in [1] above, wherein the citrus is an acid-containing citrus. [3] The citrus chips described in [2] above, wherein the fragrant citrus fruit is a lemon. [4] The citrus chips described in [1] above, which contain sugar. [5] The citrus chips described in [4] above, having a sugar content of 40% or less. [6] A citrus powder obtained by pulverizing the citrus chips according to any one of [1] to [5] above.

[0010] [7] A method for producing citrus chips, comprising a slicing step of slicing citrus peel and a frying step of frying the sliced ​​citrus peel, characterized in that in the slicing step, the citrus peel is sliced ​​so that the slice thickness after frying is in the range of 0.8 mm or more and less than 3.0 mm. [8] The method for producing the above-mentioned [7], wherein the citrus fruit is an acid-containing citrus fruit. [9] The method described in [8] above, wherein the fragrant citrus fruit is a lemon.

[10] The method according to any one of the above [7] to [9], wherein the frying in the frying step is vacuum frying under reduced pressure conditions within the range of -740 mmHg to -700 mmHg.

[11] The method for producing the present invention according to any one of the above [7] to [9], further comprising a sugar-soaking step of soaking sliced ​​citrus peel in a sugar solution after the slicing step and before the frying step.

[12] A method for producing a citrus powder, comprising a powdering step of grinding the citrus chips described in any one of [1] to [5] above. Effect of the Invention

[0011] According to the present invention, it is possible to provide citrus chips that have the original flavor of the raw material citrus peel, but also have a good texture and umami taste.In addition, according to the present invention, it is possible to provide citrus powder that has both the above flavor and umami taste. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 is a schematic diagram showing an embodiment of citrus chips according to the present invention and a cross-section of a raw citrus fruit. [Diagram 2] 1 is a flow chart showing one embodiment of a method for producing citrus chips according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention will be described in detail below with reference to the drawings (FIGS. 1 and 2). However, the present invention is not limited to the embodiments illustrated in the drawings. 1 Citrus chips according to the present invention The citrus chips according to the present invention (hereinafter referred to as "the chips of the present invention") 1 (see FIG. 1) are citrus chips obtained by frying slices of citrus peel, and are characterized in that the slice thickness after frying is within the range of 0.8 mm or more and less than 3.0 mm. The chips of the present invention may contain sugar.

[0014] Here, "citrus fruits" refers to plants belonging to the family Rutaceae, subfamily Rutaceae, and the genus Citrus, the genus Formosan, or the genus Trifoliate Orange. The citrus fruits are preferably fragrant citrus fruits. Fragrant citrus fruits have a rich aroma and sourness, and by making them into the chips of the present invention, a rich umami flavor can be brought out. Examples of such fragrant citrus fruits include lemons, limes, yuzu, and bitter oranges. Among them, lemons are preferred.

[0015] Examples of the above lemons (lemon) include Lisbon, Vilafranca, Eureka, Feminero Ovale, Berna, Mesero, Magrain, Meyer, Kikuchi Lemon (including Hachijojima Fruit Lemon and Ogasawara Lemon), Grant Lemon, Rinoka, and Yellow Bell.

[0016] Examples of limes include Mexican lime (Key lime), Tahitian lime (Persian lime), and sweet lime.

[0017] Examples of the yuzu family include yuzu, kabosu, sudachi, hebesu, yukou, jabara, shekwasha, and kizu.

[0018] Examples of the bitter oranges include bitter orange and sour orange.

[0019] Moreover, the "peel" of citrus fruits refers to the fruit 2 of a citrus plant with the pulp 21 and seeds 22 excluded as much as possible (see FIG. 1). In the chips 1 of the present invention, it is appropriate that the citrus peel is mainly composed of the flavedo (exocarp) 23 and the albedo (mesocarp) 24. However, contamination with other parts of the fruit is not excluded. For example, it may contain the serosal (endocarp) 25, and may contain some of the pulp 21 and seeds 22 that may inevitably occur.

[0020] The thickness of the skin (skin thickness dimension) 11 in the chips 1 of the present invention is not particularly limited, but the dimension including the flavedo and albedo parts is usually within the range of 0.8 mm to 4.0 mm. In particular, the range of 1.0 mm to 3.0 mm is preferable, and the range of 1.5 mm to 2.0 mm is more preferable. Examples of citrus fruits that are preferable from the viewpoint of skin thickness include lemon, sweet orange, hyuganatsu, pomelo, yuzu, daidai, and navel orange.

[0021] The slice thickness 12 of the chip 1 of the present invention is within a range of 0.8 mm or more and less than 3.0 mm. In particular, it is preferably within a range of 1.0 mm to 2.5 mm, and more preferably within a range of 1.5 mm to 2.0 mm. The dimensional range of the slice thickness 12 may occupy 50% or more of the planar area (upper surface area) of the chip 1 of the present invention, preferably 70% or more, more preferably 90% or more, and particularly preferably 100%.

[0022] If the slice thickness 12 of the chips 1 of the present invention is less than 0.8 mm, the texture and taste may be poor, and if it is 3.0 mm or more, the texture may be hard. Therefore, it is preferable that the slice thickness dimension of the entire chips 1 of the present invention is within this range.

[0023] There is no particular limit to the size (maximum dimension) 13 of the chips 1 of the present invention, and the chips may be of the dimensions of normal chips or of finer flakes. Specifically, a size within the range of 10 mm to 80 mm is appropriate. From the viewpoint of inducing chewing more thoroughly to bring out the umami flavor of the chips 1 of the present invention while also making the chips easier to eat, the size is preferably within the range of 20 mm to 60 mm, and more preferably within the range of 30 mm to 50 mm. If the size is smaller than 10 mm, it may be difficult to eat.

[0024] The chips 1 of the present invention are citrus chips obtained by frying slices of citrus peel. The fats and oils used in the frying and contained in the chips 1 of the present invention are not particularly limited as long as they are fats and oils that can be used in the manufacture of edible chips. Specifically, palm oil, palm kernel oil, coconut oil, soybean oil, rice oil, rice bran oil, safflower oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, canola oil, safflower oil, sesame oil, olive oil, kapok oil, evening primrose oil, cacao butter, linseed oil, perilla oil, monkey fat, mango kernel fat, kokum fat, shea fat, fish oil, whale oil, butter (milk fat), lard (pork fat), beef tallow, tallow, and animal fat are mentioned. Among them, palm oil and palm kernel oil are preferred, and palm oil is more preferred.

[0025] The chips 1 of the present invention may contain sugar. The sugar is not particularly limited as long as it is edible, and may contain any of monosaccharides, oligosaccharides (including disaccharides), and polysaccharides. Among these, monosaccharides and oligosaccharides are preferred.

[0026] Examples of the monosaccharide include glucose, fructose, and galactose. Among them, glucose and fructose are preferable.

[0027] Examples of the oligosaccharides include sucrose, trehalose, maltose, and lactose.

[0028] When sugar is contained, the sugar content of the chips 1 of the present invention is not particularly limited, but is suitably, for example, 40% or less. In particular, it is preferably within the range of 10% to 30%, more preferably within the range of 15% to 25%, and most preferably 20%.

[0029] The chips 1 of the present invention may contain appropriate additives and seasonings within the scope of the invention without losing the effect of the present invention. Examples of such additives include citric acid and vitamin C (L-ascorbic acid).

[0030] 2 Citrus powder according to the present invention The citrus powder according to the present invention (hereinafter referred to as "powder of the present invention") is characterized in that it is obtained by pulverizing chips 1 of the present invention. The powder of the present invention has the umami flavor specific to chips of the present invention, but can also be used in a wide range of applications that take advantage of the powder properties. Examples of such applications include seasonings (seasoning powder), furikake, and powdered beverages.

[0031] The average particle size of the powder of the present invention is not particularly limited, but is suitably within the range of, for example, 5.0 μm to 1000 μm. For use as a seasoning powder, the average particle size is preferably within the range of 7.5 μm to 250 μm, more preferably within the range of 10 μm to 20 μm. The average particle size can be determined, for example, by a sieving method, particle image analysis, laser diffraction particle size distribution measurement, or light scattering particle size distribution measurement.

[0032] 3. Citrus chips manufacturing method The method for producing citrus chips according to the present invention (hereinafter referred to as the "chips production method of the present invention") includes a step of slicing citrus peel (slicing step) and a step of frying the sliced ​​citrus peel (frying step), characterized in that in the slicing step, the citrus peel is sliced ​​so that the slice thickness of the chips is in the range of 0.8 mm or more and less than 3.0 mm. Through these steps, the chips of the present invention can be obtained from the citrus peel. The chips production method of the present invention may include a step of soaking the sliced ​​citrus peel in a sugar solution (sugar liquid) after the slicing step and before the frying step (sugaring step). In addition, the chips production method of the present invention may include a step of blanching the sliced ​​citrus peel after the slicing step and before the sugaring step (blanching step).

[0033] 3.1 Slicing process The chip manufacturing method of the present invention includes a slicing step. In the slicing step, the chips are sliced ​​to a slice width setting value such that the slice thickness of the chips after deep-frying is within a range of 0.8 mm or more and less than 3.0 mm. The preferred slice thickness of the chips after deep-frying is the same as the preferred slice thickness of the chips 1 of the present invention described above.

[0034] The slicing can be performed by a conventional method, for example, using a so-called slicer (manual slicer, electric slicer, food slicer, multi-slicer, etc.). When slicing using a slicer, the set value of the slice width is, for example, appropriately within the range of 0.9 mm or more and less than 3.0 mm. In particular, it is preferably within the range of 1.2 mm to 1.8 mm, more preferably within the range of 1.3 mm to 1.7 mm, and most preferably 1.5 mm.

[0035] If the slice thickness of the produced chips is less than 0.8 mm, the texture and taste of the chips may be poor, and if it is 3.0 mm or more, the texture of the chips may be hard. Therefore, it is preferable to adjust the slice width setting value so that the slice thickness of the chips produced by the chip production method of the present invention is within the range over the entire chips (at least 50%, preferably 70%, and more preferably 90% of the planar area (upper surface area)).

[0036] There is no particular limitation on the citrus fruits to be sliced, and they are the same as the above-mentioned citrus fruits that can be used as the raw material for the chips of the present invention. The same also applies to the citrus fruits that are preferably sliced.

[0037] 3.2 Frying process The chip manufacturing method of the present invention includes a deep-frying step. In the deep-frying step, sliced ​​citrus peel is deep-fried in oil and fat. The oil and fat is not particularly limited as long as it is an oil and fat that can be used in the manufacture of edible chips. Specifically, it is the same as the above-mentioned oils and fats that can be contained in the chips of the present invention. The same also applies to oils and fats that can be preferably used.

[0038] Frying can be carried out according to a conventional method. Frying at normal pressure or vacuum frying may be used. When frying in oil is vacuum frying, the degree of vacuum is suitably within the range of -740mmHg to -700mmHg. Of these, the range of -730mmHg to -710mmHg is preferable, and the range of -725mmHg to -715mmHg is more preferable.

[0039] The temperature of the oil during frying may be set to an appropriate temperature in accordance with conventional methods for ordinary frying (normal pressure frying).

[0040] In the case of vacuum frying, the temperature is suitably within the range of 85°C to 115°C at the start of frying and within the range of 70°C to 100°C at the end of frying. Of these, the temperature is preferably within the range of 90°C to 110°C at the start of frying and within the range of 75°C to 95°C at the end of frying, and more preferably within the range of 95°C to 105°C at the start of frying and within the range of 80°C to 90°C at the end of frying.

[0041] The frying time may be adjusted as appropriate depending on the thickness of the citrus peel slices and the pretreatment conditions, but is suitably within the range of 30 to 50 minutes (min), for example.

[0042] 3.3 Sugaring process The chips production method of the present invention may include a sugar-soaking step after the slicing step and before the frying step. In the sugar-soaking step, sliced ​​citrus peel is soaked in a sugar liquid (aqueous solution). Through this sugar-soaking step, chips with a good texture and good taste can be obtained.

[0043] There is no particular limitation on the water used as a solvent for the sugar solution. For example, purified water, distilled water, mineral water, and tap water can be used. Water containing minerals may be used, and the water quality may be hard water or soft water.

[0044] The sugar used as the solute of the sugar solution is not particularly limited as long as it is suitable for consumption, and any of monosaccharides, oligosaccharides (including disaccharides), and polysaccharides can be used. The sugars that can be suitably used are the same as the sugars that can be suitably contained in the chips of the present invention. Among them, it is preferable to use liquid sugar (liquid sugar consisting of glucose and fructose).

[0045] The sugar liquid may contain additives and seasonings, and examples of such additives include citric acid and vitamin C (L-ascorbic acid).

[0046] The sugar content of the sugar solution used in the sugar-concentration step is suitably within the range of, for example, 30% to 60%, preferably within the range of 35% to 55%, and more preferably within the range of 40% to 50%.

[0047] The temperature of the sugar solution used in the sugar-soaking step is suitably within the range of, for example, 20°C to 80°C. Of these, the range of 30°C to 70°C is preferred, and the range of 40°C to 60°C is more preferred. If the temperature of the sugar solution exceeds 80°C, the color tone of the citrus peel may deteriorate. If the temperature of the sugar solution is below 20°C, the sugar may not be sufficiently soaked into the citrus peel.

[0048] The sugar-soaking time (time for immersion in sugar solution) may be adjusted as appropriate depending on factors such as the thickness of the citrus peel slices, but is suitably within the range of 30 to 180 minutes (min), for example.

[0049] 3.4 Blanching process The chips production method of the present invention may include a blanching step after the slicing step and before the sugaring step. In the blanching step, sliced ​​citrus peel is heated for a short time with steam or hot water. By passing through the blanching step, it is possible to obtain chips that have good color after frying and are not bitter.

[0050] When steam is used in the blanching step, blanching may be carried out at an appropriate temperature according to a conventional method.

[0051] When hot water is used in the blanching step, the temperature of the steam is suitably within the range of 80° C. to 100° C., and more preferably within the range of 85° C. to 95° C. The heating time is suitably within the range of 5 to 60 minutes, and more preferably within the range of 10 to 40 minutes.

[0052] 3.5 Other processes The chips production method of the present invention may include other steps as necessary, such as a step of trimming citrus peels (trimming step) S1, a step of selecting the trimmed peels (selecting step) S2, a step of washing the blanched peel slices with water (washing step) S5, a step of preparing a sugar solution to be used in the sugaring step (sugar solution preparation step) S6, a step of draining the sugar solution from the peel slices after the sugaring step (sugar solution draining step) S8, and a step of filling the chips of the present invention into packaging bags or the like for commercialization (filling step) S10 (see FIG. 2).

[0053] 4. Method for producing the powder of the present invention The method for producing the powder of the present invention (hereinafter referred to as the "powder production method of the present invention") is characterized by including a step of pulverizing the chips of the present invention (powdering step). Through the powdering step, the powder of the present invention can be obtained from the chips of the present invention.

[0054] There is no particular restriction on the average particle size after pulverization. The appropriate and preferred values ​​for the average particle size are the same as those described above for the powder of the present invention.

[0055] The pulverization can be carried out by a conventional method, for example, using a pulverizer. By carrying out such pulverization, a food material (powder of the present invention) that has the umami characteristic of the chips of the present invention but also has the properties of a powder can be obtained. EXAMPLES

[0056] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples in any way.

[0057] [Lemon chips production 1] Lemon chips were produced according to the following procedure. Lemons (variety name: Lisbon) produced in Setouchi were prepared as raw materials. The lemons were washed and the peels were trimmed with a peeler, and then sliced ​​using a slicer (manufactured by Yoshiizumi Sangyo Co., Ltd.) with slice widths set within the range of 0.6 mm to 3.0 mm to obtain lemon peel slices of nine different thicknesses.

[0058] Next, the obtained lemon peel slices were vacuum fried under the conditions described below using refined palm oil as the fat and oil, to obtain lemon chips (Examples 1 to 7 and Comparative Examples 1 to 3).

[0059] Frying temperature: Start at 100℃, finish at 80~90℃ ·Vacuum degree: -720mmHg Frying time: 30-50 minutes

[0060] [Table 1]

[0061] The resulting lemon chips were evaluated by six experienced panelists for the presence or absence of lemon flavor, as well as for their umami taste and texture. The evaluation results are shown in Table 1. Examples 1 to 7 had both good umami taste and texture, and also had a rich lemon flavor. Examples 3 and 4 had a particularly rich umami taste, and it was confirmed that Example 3 in particular also had an excellent texture. It should be noted that similar results were obtained when lemon chips were produced by normal frying (with appropriate adjustment of frying conditions) instead of vacuum frying.

[0062] [Lemon chips production 2] Lemon peel was sliced ​​to a slice width within the range of 0.9 mm to 2.0 mm to obtain peel slices of four different thicknesses. Lemon chips were produced in the same manner as in Production 1 above, except that the peel slices were candied before vacuum frying (Examples 8 to 11).

[0063] The candied fruit was soaked in a sugar solution under the following conditions. The sugar content was 20%.

[0064] Sugar solution: Consists of liquid sugar and water only (Japan Fruit Juice Blend Co., Ltd.) ·Temperature: 40℃ -Soaking time: 60 minutes

[0065] [Table 2]

[0066] The resulting lemon chips were similarly evaluated for the presence or absence of lemon flavor, as well as for umami taste and texture. The evaluation results are shown in Table 2. It was confirmed that Examples 8 to 11 had an even better texture than those that were not candied (Examples 1 to 4).

[0067] [Lemon chips production 3] Lemon chips were produced in the same manner as in Production 2 above, except that the slice width was set to 1.5 mm and the sugar content was set to four types ranging from 5% to 40% (Examples 12 to 15). The sugar-preserving conditions were appropriately adjusted to achieve each sugar content as shown in Table 3. The slice thickness of the chips was all 1.5 mm.

[0068] [Table 3]

[0069] The obtained lemon chips were similarly evaluated for the presence or absence of lemon flavor, and for their umami taste and texture. The evaluation results are shown in Table 3. It was confirmed that Examples 12 to 15 had an excellent lemon flavor, and among them, Examples 13 and 14 also had excellent umami taste. In particular, it was confirmed that Example 13 also had an excellent texture. [Industrial Applicability]

[0070] According to the present invention, it is possible to provide citrus chips (including flakes) and citrus powder that have the original flavor of the raw material citrus peel, but also have an even more delicious taste. The present invention is useful in the food industry. [Explanation of symbols]

[0071] 1 Citrus chips according to the present invention 11. Peel thickness (peel thickness dimension) 12 slice thickness 13 Size (maximum dimensions) 2. Citrus fruits 21 Pulp 22 seeds 23 Flavedo (exocarp) 24 Albedo (mesocarp) 25 Scutellaria (endocarp)

[0072] S1 Trimming process S2 Sorting process S3 Slicing process S4 Blanching process S5 Water washing process S6 Sugar solution preparation process S7 Sugar pickling process S8 Sugar draining process S9 Frying process S10 Filling process

Claims

1. The citrus chips are obtained by frying slices of citrus peel, and are characterized in that the slice thickness after frying is within the range of 0.8 mm or more and less than 3.0 mm.

2. 2. The citrus chip of claim 1, wherein the citrus is an acid-containing citrus.

3. 3. The citrus chip of claim 2, wherein the acidic citrus fruit is a lemon.

4. 10. The citrus chip of claim 1 which contains sugar.

5. 5. The citrus chip of claim 4, having a sugar content of 40% or less.

6. A citrus powder obtained by pulverizing the citrus chips according to any one of claims 1 to 5.

7. This method for producing citrus chips includes a slicing step of slicing citrus peels and a frying step of frying the sliced ​​citrus peels, characterized in that in the slicing step, the citrus peels are sliced ​​so that the slice thickness after frying is within a range of 0.8 mm or more and less than 3.0 mm.

8. The method according to claim 7, wherein the citrus fruit is an acid-containing citrus fruit.

9. The method according to claim 8, wherein the fragrant citrus fruit is a lemon.

10. The method according to any one of claims 7 to 9, wherein the frying in the frying step is vacuum frying under reduced pressure conditions in the range of -740 mmHg to -700 mmHg.

11. The method according to any one of claims 7 to 9, further comprising a sugaring step of soaking sliced ​​citrus peel in a sugar solution after the slicing step and before the frying step.

12. A method for producing a citrus powder, comprising a powdering step of grinding the citrus chips according to any one of claims 1 to 5.

Images