| 摘要 |
PURPOSE:To prevent the clouding and eliminate the bitterness, by adding cyclodextrin within a specific amount based on the weight of a natural (unprocessed) citrus fruit to be used in preparing a citrus food to the citrus fruit. CONSTITUTION:Cyclodextrin in an amount of 0.005-1.0wt% based on the weight of a raw fruit, e.g. a Citrus unshu, natsu mikan (summer orange) or shaddock, and a processed food made therefrom, e.g. a food preserved in sugar, canned goods, food preserved in a syrup, marmalade or a drink, e.g. juice, is added to the raw fruit and processed food. Thus, the clouding due to the deposition of hesperidin contained in the citrus fruit and bitterness of naringin are eliminated. If the taste of a food having the butterness remaining a little is good for the taste, the amount of the cyclodextrin is adjusted. According to the method, the use of hesperidinase or naringinase and washing with water for a long time are not required. The amount of the cyclodextrin depends on the type and gathering time of the citrus fruit and type of the processed food. |
