PROBLEM TO BE SOLVED: To provide a technique for fully using the component of citrus fruit skin which abundantly contains component to be a basis of flavor, such as essential oil component, bitter component such as limonin, flavonoid such as hesperidin, and dietary fiber, contains relatively high fibrous component comprising mainly pectic substance, and has though discomfort derived from stiff component, by solving the problem that conventionally most of citrus fruit skin is not used for food and drink and disposed.SOLUTION: A citrus fruit skin processed product is obtained by: adding and mixing water to/with citrus fruit skin followed by pulverizing adding enzyme to the mixture subjecting the product to enzyme treatment at 30-70°C adding if necessary, sugar, an acidulant and a thickener to the component thus obtained and heat-sterilizing the product at 80-100°C followed by immediately cooling at 40°C or below. The citrus fruit skin processed product is excellent in flowability and dispersibility, is easy to handle owing to being liquid, has appropriate bitterness and excellent flavor derived from citrus fruit skin, and contributes to enhancement of deliciousness when being mixed with a variety of food and drink.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】従来、柑橘果皮のほとんどは、飲食品用として使用されず、廃棄されていた。柑橘果皮は、精油成分、リモニン等の苦み成分、ヘスペリジン等のフラボノイド、食物繊維など風味のもととなる成分を豊富に含んでおり、主にペクチン質から成る比較的硬い繊維質の成分を含み、ゴワゴワとした食感に由来する違和感があるが、その成分を余すところなく利用する技術の提供。【解決手段】柑橘果皮に水を添加混合して粉砕し、この混合物に酵素を添加し、30~70℃の温度で酵素処理を施し、得られた成分に対し、必要に応じて砂糖、酸味料、増粘剤を添加した後、80~100℃の温度で加熱殺菌し、直ちに40℃以下の温度に冷却して得られる柑橘果皮加工品。流動性、分散性に優れ、液状であるため取り扱いが容易で、更に、適度な柑橘果皮由来の苦みと優れた香りを有しており、様々な飲食品に配合した場合に、おいしさの増強に寄与する柑橘果皮加工物。【選択図】なし
