| 摘要 |
PROBLEM TO BE SOLVED: To produce a citrus peel food having the characteristic fragrance, bitter taste and astringent refreshing feeling of citrus fruit in high degree by treating the exocarp layer of citrus peel with a specific enzyme and heating for a short time. SOLUTION: The exocarp layer (cuticular layer) of citrus peel is treated with an enzyme such as carbohydrase and heated for a short time to obtain the objective peel food. The cuticular layer is a protection layer composed of cutin, or the like, which is a fatty or waxy substance forming a protection film on the surface of peel. Since the cells of the cuticular layer are bonded together through a pectic substance, it is preferably treated with an enzyme to decompose pectin to a low-molecular weight substance. The pectin decomposition enzyme is preferably pectinase, however, other carbohydrase or an esterase such as pectase may be used for the purpose. Concretely, the cuticular layer of the surface of the whole fruit is finely damaged with a needle, or the like, and the fruit is immersed in a pectinase solution, or the like. |
