citrus marmalade
seasoning / seasoning-citrus-marmalade
柑橘マーマレード
On this page (3 sections)
Short definition
A preserved condiment made from citrus fruit, peel, juice, water extracts, or similar components. Bitterness is treated in relation to the fruit, part, pretreatment, sugar, heating, and other factors.
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Sensory (1)
Scope: Lemon marmalade (outer peel softened in citric acid solution and then soaked in water, 55% sugar). 2 conditions: high-pressure treatment (500 MPa, 25°C, 30 minutes) and heat treatment (100°C in boiling water for 10 minutes, vacuum packed). 25 people (students and teachers) rated 8 discrimination items and 6 preference items on a 5-point scale, with Student's t-test. The heating time of 10 minutes is short
Note: Bitterness scores are only in Figure 7, with no numbers in the text. This is the result for the peel of one lemon variety, and does not apply to the peel of natsumikan or banpeiyu. Heating was a short 10 minutes, and bitterness after long simmering was not measured. The peel was first softened by soaking in citric acid solution and then soaked in water, so it differs from how it is simmered at home. The introduction of this report cites reports that heating citrus juice increases naringin and limonin. Here there was no difference in bitterness between the sample heated for 10 minutes and the high-pressure sample that was not heated. Because the comparison was against high-pressure treatment, it is not direct evidence that heating does not increase bitterness.
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seasoning-citrus-marmalade —has_perceived_bitterness_unchanged_by→ "Whether to make marmalade by heating at 100°C for 10 minutes, or without heating by high-pressure treatment at 500 MPa for 30 minutes. Lemon outer peel was softened by soaking in citric acid solution at pH 2.0 for 24 hours and soaked in water; it was then mixed with ground inner peel, membrane and pulp (soaked in citric acid solution at pH 2.5 for 24 hours) and 55% sugar, vacuum packed, and treated by high pressure or heated for 10 minutes. When 25 students and teachers compared the marmalades on a 5-point scale, sweetness, sourness and bitterness differed little by treatment method, and there was no significant difference in bitterness. On the other hand, there were significant differences in the hardness, color, aroma and overall evaluation of the outer peel: the high-pressure treatment was rated as giving harder outer peel and better color, aroma and overall evaluation."Safety and regulation (1)
Scope: Codex CXS 296-2009 (revised 2025)
Note: A product definition under the standard. It does not indicate the presence or desirability of bitterness.
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seasoning-citrus-marmalade —is_defined_in_codex_as→ "A product that brings citrus fruit to a suitable viscosity and that may use whole fruit, pulp, purée, juice, water extract, peel, and the like"