Title:
糖漬け乾燥柑橘ピールの製造方法
Document Type and Number:
Japanese Patent JP6456609
Kind Code:
B2
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.
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Inventors:
Koji Temple Tsuneji
Application Number:
JP2014133381A
Publication Date:
January 23, 2019
Filing Date:
June 27, 2014
Export Citation:
Assignee:
Pokka Sapporo Food & Beverage Co., Ltd.
International Classes:
A23L19/00; A23B7/08
Domestic Patent References:
| JP10056986A | ||||
| JP2011217633A | ||||
| JP46037852B1 | ||||
| JP2007053986A |
Foreign References:
| WO2010098333A1 |
Attorney, Agent or Firm:
Matsumoto Kuki