CN101087536A - Method of producing jam - Google Patents
Method of producing jam Download PDFInfo
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- CN101087536A CN101087536A CNA2005800448873A CN200580044887A CN101087536A CN 101087536 A CN101087536 A CN 101087536A CN A2005800448873 A CNA2005800448873 A CN A2005800448873A CN 200580044887 A CN200580044887 A CN 200580044887A CN 101087536 A CN101087536 A CN 101087536A
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- strawberry
- concentration
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a jams economically which sustain the fresh smells of fruits and can be distributed at ordinary temperature, without resorting to flavor additives. In a method of producing a jam involving the step of heating and concentrating food materials including fruits under reduced pressure, the first distillate of the steam generated in the heating/concentration step under reduced pressure is recovered as flocculated water and then this flocculated water is returned into the food materials having been heated and concentrated under reduced pressure. In the case of producing strawberry jam, it is preferable that the heating/concentration under reduced pressure is conducted at a temperature of 30 DEG C. or higher but not higher than 60 DEG C. and the amount of the flocculated water to be returned into the food materials having been heated and concentrated under reduced pressure is controlled to 0.5 to 8% by mass based on the amount of the feedstock materials subjected to the heating/concentration step under reduced pressure. Owing to this process, strawberry jam having a trans-2-hexenol concentration of from 100 to 500 ppb and being free from flavor additives can be obtained.
Description
Technical field
The present invention relates to have the preparation method of the jam of fresh fruit class fragrance.
Background technology
As the conventional preparation method of jam or fruit juice, at first be that the fruit class that will use is cut, pulverized or squeezing according to its kind or size, add auxiliary materials such as sweetener then as required, carry out with the heating kettle heating.In this case, heating means can be to heat while stirring, reach the temperature (for example about 100 ℃) of boiling until food material, to seethe with excitement and keep the stipulated time, moisture contained in the food material is reduced, the normal pressure that carries out the reserve ration material concentrates, and keeps this temperature to obtain sterilization effect by heating again.
But, in this method, during heating fragrance component is volatilized with water vapour, compare shortage fragrance with the fresh fruit class, produce the heating smell, what obtain is the few jam of feeling of freshness.
Relative therewith, make decompression in the heating container in addition, under 60～70 ℃ of left and right sides lower temperatures, make the decompression heating method for concentration of its boiling.According to this method, the time of placing under the high temperature more than 70 ℃ shortens relatively, therefore the local flavor of fruit class, fragrance, tone, nutritional labeling etc. are not easy impaired, but with lower boiling fragrance component is that a lot of fragrance components of representative volatilize with water vapour, still can't obtain the fragrance of fresh fruit class.
Somebody's heating that proposes reduce pressure is made up with the energising heating, is carried out heat treated with the short time, prevents local flavor, fragrance, tone, the impaired method (patent documentation 1) of nutritional labeling.But, be that less situation or pol about below 20% is that the energising of material is poor, so is difficult to the heating of switching on effectively under the above higher situation of 60 degree in the fruit amount.In addition, in this method, lower boiling fragrance component volatilizees with water vapour, therefore still is short of the fragrance of fresh fruit class.
As making the jam that obtains by said method have the method for fresh fruit class fragrance, people have considered interpolation spices, the hope of enjoying the fragrance of fruit itself but the interpolation of spices does not meet that consumer's not hope is in recent years used additive.
In order to obtain the high jam of feeling of freshness, the someone proposes the method (patent documentation 2) of not carrying out heat treated, preparing jam by ultra high pressure treatment.But in this method, owing to do not carry out heat treated, enzyme does not have complete deactivation, therefore can't carry out the circulation of commodities under the normal temperature, in addition, owing to do not carry out heat treated, therefore, the distinctive fragrant and sweet flavor of jam (fragrance like the jam) shortcoming, taste is single.In addition, cost is higher, can't provide cheap but good commidities for the consumer.
Among the preparation method of inspissated juice,, taked the freeze concentration method that under low temperature more, concentrates in order to keep fragrance component.But, owing to there is the pulp of fruit, therefore be difficult to use freeze concentration method in the concentrating of jam from frame for movement.In addition, owing to be concentrated at low temperatures, can't make fragrance like its generation jam when concentrated, the fragrance of concentrate approaches the fragrance of fresh fruit reality, is not suitable as the method for concentration of jam.
Among the preparation method of inspissated juice, in order to keep fragrance component, people also consider to use the condensed water of the fragrance component that volatilizees with water vapour when concentrating as natural flavour mountaineous dose, but, if this method is applied among the preparation method of jam, because the soluble solids composition is different with fruit juice, the elevation of boiling point, in addition, from the food material that will make jam is that high viscosity and this point of the solid content that contains fruit are considered, also can not with the same condition of the concentration operation of fruit juice under concentrate, the concentrated condition of jam needs 60～90 ℃ of such high temperature.In concentration process, in fragrance component fragrant and sweet like producing jam, also produced unwanted heating smell in the jam fragrance thus.Therefore, even just the composition that will volatilize carries out condensation, can feel that also this condensed water has the heating smell, can't use it as flavouring agent in concentrating.In addition, the preparation method of jam compares with the preparation of inspissated juice, except carrying out the concentrating of food material, sugar is impregnated in the fruit, therefore can't be to the such return condensed water of the preparation of inspissated juice.
The someone proposes again, in the preparation method of inspissated juice, utilizes milipore filter, removes the composition (patent documentation 3) of not mature sense when concentrating in the condensed water of the composition of volatilization.But, can't in the Concentration Production Line that obtains condensed water, return immediately by natural flavour mountaineous dose that has removed specific smell component in the condensed water, this natural flavour mountaineous dose must be used as perfume additive in joining jam the time, this does not meet the tendency that consumer in recent years wishes to avoid additive as far as possible, and preparation cost also increases.
Propose in the patent documentation 4, in the preparation method of jam, the gas of volatilization was separated into liquid phase that is rich in fragrance component and the gas phase that lacks fragrance component when fruit heating was concentrated, and the liquid phase that is rich in fragrance component is turned back to method in heating concentrated fruit.But, during heating concentrates, according to heating-up temperature or heat time heating time, the volatilization of various fragrance or peculiar smell is arranged, also unexposed in the patent documentation 4 about what kind of volatile fraction is turned back in heating concentrated fruit, as a result, even also can only obtain the material that various smells mix, can't preparation make us experiencing the jam of the fragrance of fresh fruit class according to the record of patent documentation 4.
Patent documentation 1: TOHKEMY 2001-145469 communique
Patent documentation 2: No. 2927888 communiques of Japan's special permission
Patent documentation 3: Japanese kokai publication hei 8-280353 communique
Patent documentation 4:WO97/21476
Summary of the invention
Invent problem to be solved
Preparation method at the jam of above-mentioned prior art, the objective of the invention is to can be cheap price provide to the consumer and need not to use spices as additive, the jam that has fresh fruit class fragrance, can carry out circulation of commodities at normal temperatures, its purpose is particularly in the strawberry jam that is rich in fragrant and sweet flavor like evident characteristic fragrance with fraicheur fragrance and strawberry and the jam is provided.
Solve the means of problem
Discoveries such as the inventor: when using decompression heating method for concentration to prepare jam, the initial stage of the steam that in decompression heating concentration step, produces, mid-term, each cut in later stage has different fragrance respectively, the more fragrance component that contains the fresh fruit class in the head fraction, this head fraction is suitably returned with the form of condensed water, then can prepare and have unexistent in the past feeling of freshness, and can carry out the jam of circulation of commodities at normal temperatures, the strawberry jam that contains specific fragrance component by the preparation of this method particularly, be the strawberry jam that has the delicious food of fragrant and sweet flavor like fresh fragrance and strawberry evident characteristic fragrance and the jam concurrently, thereby finished the present invention.
Promptly, the invention provides the preparation method of jam, this preparation method comprises the decompression heating concentration step of the food material that contains the fruit class, it is characterized in that: the head fraction of the steam that produces in the decompression heating concentration step reclaims as condensed water, and this condensed water is turned back in the food material that the decompression heating concentrates.
The present invention also provides the jam that does not add spices by method for preparing.
The concentration of the present invention provides especially trans-2-hexenol is the strawberry jam class of not adding spices of 100～500ppb (below, ppb represents μ g/kg).
The invention effect
Preparation method according to jam of the present invention, owing to concentrate concentrating of the food material that contains the fruit class by decompression heating, therefore can have been kept the jam of the local flavor, fragrance, tone, nutritional labeling etc. of fruit class well, this jam also can carry out circulation of commodities at normal temperatures.And according to the present invention, the condensed water of the head fraction of the steam that will produce in this decompression heating concentration step is back in the food material that the decompression heating concentrates, and therefore can prepare the jam with fresh fruit class fragrance.The concentration of particularly trans-2-hexenol is that the strawberry jam class of 100～500ppb is rich in fresh strawberry aroma, and there is not mature flavor, local flavor is good, and, if the concentration of ethyl hexanoate is more than the 40ppb, then be the delicious jam that to experience the distinctive evident characteristic fragrance of strawberry strongly, if 2, the concentration of 5-dimethyl-4-hydroxyl-2H-furans-3-ketone (hereinafter referred to as " DMHF ") is 790～1200ppb, then is the jam that is rich in fragrant and sweet flavor like the jam.
The condensed water that turns back in the food material that the decompression heating concentrates all is a head fraction, so the jam of gained can easily be modulated into needed pol or viscosity.
This head fraction need not special processing, can turn back to immediately in the food material that the decompression heating concentrates, and therefore can not become food additives, can prepare and not contain the product of spices as food additives.
The accompanying drawing summary
Fig. 1 is the preparation process figure of a jam preparation method's of the present invention scheme.
Fig. 2 is the differentiation of cut in the decompression concentration step and the graph of a relation of fragrance component concentration.
Fig. 3 A is the gas-chromatography of the jam of embodiment 1.
Fig. 3 B is the gas-chromatography of the jam of comparative example 1.
Fig. 3 C is the gas-chromatography of the jam of comparative example 2.
The best mode that carries out an invention
Below describe the present invention in detail.As be not particularly limited, the % among the present invention is meant the % quality.
Among the present invention, jam comprises JAS method quality display benchmark definition " with fruit, vegetables or petal with carbohydrate etc.; as required to wherein adding gelating agent, acid flavoring, spices etc.; be heated to the food of gelatine; perhaps to wherein adding the food that gelating agent, acid flavoring, spices etc. are made ", in addition also comprises the food that do not add carbohydrate and make, resembles the food of the mobile shape of fruit juice etc.Two kinds of the block jams of the mud shape jam that the prototype that this jam comprises fruit does not almost completely keep, residual part or all prototype that fruit arranged.
Among the present invention, the fruit class extensively comprises fruit, vegetables or petal.Specifically, comprise vegetables such as fruit such as strawberry, apple, European pear, peach, pineapple, grape, fig, banana or wine plant, wherein preferred strawberry, Bai Tao, fig etc.
Fig. 1 is the preparation process figure of a jam preparation method's of the present invention scheme.In this method, at first the freezable fruit class is thawed, be used to add the material step according to conventional method.Here, add carbohydrate, acid flavoring as required, antioxidant etc., heating for dissolving.In the method for the present invention, the raw material of jam is not defined as refrigeration material.Omitting the step of thawing when using bright raw material gets final product.
In adding the material step, from preventing to heat volatile aroma that causes and the rate of recovery angle consideration that next step decompression heating concentration step, suppresses product temperature, suppresses vapor (steam) temperature, improves condensed water, the temperature that preferably makes the carbohydrate heating for dissolving is the minimum of carbohydrate dissolving, also preferably heats the low temperature of temperature of concentration step than decompression.Be lower than 65 ℃ specifically, more preferably below 60 ℃, further preferred below 50 ℃.The preferred decompression still that uses in decompression heating concentration step subsequently that uses of this heating carries out.
Then, the food material that will heat up in previous step is supplied with decompression heating concentration step, and the head fraction in the steam that produces this moment is reclaimed as condensed water.Consider that from the angle of concentration time temperature conditions that preferably should decompression heating concentration step is high than 20 ℃, from producing the angle consideration of fragrance like the jam, more preferably more than 30 ℃.In addition, the angle that never can produce the heating smell is considered, preferably is lower than 65 ℃, considers from the angle that prevents the fragrance component volatilization, and is more preferably below 60 ℃, further preferred below 50 ℃.The preferred 19.9kPa of absolute pressure (60 ℃)～4.2kPa (30 ℃).
Heat exchanger (plate-type exchanger, multi tube heat exchanger etc.) can be used as condenser during the steam condensation.When using heat exchanger to reclaim condensed water, the temperature of preferred condensed water of just having been discharged by this heat exchange section is below 20 ℃, for this reason, the temperature of the refrigerant that uses in heat exchanger is decided according to the flow of steam flow, refrigerant etc., but preferred below 20 ℃ usually.
In the decompression heating concentration step, the amount of liquid that heats up in a steamer adds 10～35% of material amount but be preferably usually according to the target pol of the kind of raw material fruit, jam, fruit content etc. and different.Here, add the material amount and be meant the raw-material total amount that when decompression heating concentration step begins, joins in the decompression heating concentration kettle.
In addition, in the decompression heating concentration step, head fraction is distinguished as the cut that turns back in the step afterwards in the concentrate.That is, in decompression heating concentration step, the steam that produces by raw material can be divided into the high composition of volatility many, contain the more initial stage cut of fragrance component; The later stage cut that the composition that volatility is high is few, the fragrance component amount is few; Cut in mid-term in the middle of it.Wherein, the head fraction that the high composition of volatility is many has fruity, salubrious, flowery fresh fragrance, particularly ethyl hexanoate has the distinctive evident characteristic fragrance of strawberry, trans-2-enol has the not mature fragrance that fraicheur careless sample is arranged, therefore, preferably will contain the cut that turns back in the concentrate in the cut conduct step afterwards of ethyl hexanoate or trans-2-hexenol distinguishes.
In addition, mid-term, the tart flavour of cut was strong, and the later stage cut has sweet burnt burning, but DMHF has fragrant and sweet flavor like the jam.Therefore, contain DMHF in the preferably jam class.But, DMHF is difficult to volatilization, therefore as mentioned above, heats the amount of liquid that heats up in a steamer in the concentration step and is decided to be about 35% when following will reduce pressure, and the cut that need not to contain DMHF distinguishes as the cut that turns back in the concentrate in the step afterwards.DMHF is according to the kind of fruit and difference, and it just can experience fragrant and sweet flavor like the jam in initial concentration, and heating can increase thereupon.
The differentiation of cut and the relation of fragrance component concentration in this decompression concentration step are with regard to strawberry jam, as shown in Figure 2.Fig. 2 is according to people's such as going to the field method (analytical chemistry, 1987,36 volumes, 792～798 pages), by strawberry jam extraction fragrance component, the following chart that obtains by the gas chromatograph-mass spectrometer analysis.
At first, fragrance component extraction evaporating column is to use the Porapak Q of 20mL (vinyl xylene, ethyl vinyl benzene-divinyl benzene copolymer, 50～80 orders, Waters company make) is filled in the glass column of band filter that (φ 2cm * 20cm) washs with each 100mL diethyl ether, methyl alcohol, pure water and the post that obtains successively.Then, strawberry jam is carried out homogenize, weighing 100g adds 200mL water, carries out centrifugally, obtains supernatant, adds 100mL water again in residue, carries out centrifugally, obtains supernatant.These supernatants are merged, in this liquid, add internal standard compound (100ppm cyclohexanol), by above-mentioned post (20mL), wash with water, then then with ether wash-out fragrance component from post.With this eluent dehydration, concentrate, be injected into gas chromatography mass analytical equipment (Shimadzu Seisakusho Ltd., GCMS QP 2010) and analyze.This analysis condition is as follows.
The GC condition
Post: DB-Wax capillary column (J﹠amp; W company), 60m * 0.25mm id * 0.25 μ m thickness
Column temperature: 40 ℃ of initial temperatures are warming up to 220 ℃ with 10 minutes, 3.0 ℃/minute
Temperature of vaporization chamber: 230 ℃
Injection way: shunting; Split ratio 1: 60
Carrier gas: He
Column inlet pressure: 149.6kPa
Linear velocity: 30.0mL/ minute
Cleaned flow: 3mL/ minute
Injection rate: 1.0 μ L
The MS condition
Ion source temperature: 200 ℃
Interface temperature: 230 ℃
Detector gain voltage: 1.05kV
Scanning MS:m/z:29～300
Among the present invention, have fresh fragrance, the head fraction that distinguishes is turned back in the food material that concentrates in decompression heating concentration step in order to make jam.
The amount of liquid that turns back to the head fraction in the food material that the decompression heating concentrates is very few, then can't fully obtain the effect of improving of fragrance, and cross the concentrate that can't obtain the regulation pol at most.Therefore, turn back to the amount of liquid of the head fraction in the concentrate and determine, add 0.5～8% of material amount, more preferably 2～8% but be preferably usually according to the kind of fruit class, fruit amount etc.
Like this, by head fraction is returned, the concentration of trans-2-hexenol suitably improves, can prepare jam with fresh fragrance, and, about the strawberry jam class, by improving the concentration of ethyl hexanoate, can prepare jam with the distinctive evident characteristic fragrance of strawberry.
The concentration of particularly trans-2-hexenol is that the strawberry jam class of not adding spices of 100～500ppb has the feeling of freshness of unexistent excellence in the past.Here,, then lack feeling of freshness, and surpass 500ppb, then experience the not mature smell of grass strongly if the concentration of trans-2-hexenol is lower than 100ppb.
Preparation strawberry jam time-like if the concentration of ethyl hexanoate is more than the 40ppb, then is rich in the distinctive evident characteristic fragrance of strawberry, and is therefore preferred.
In the strawberry jam in the past, by the strawberry jam of ultra high pressure treatment preparation, low boiling point component contained in its strawberry is non-volatile without heat treated, remain in the jam, so ethyl hexanoate concentration height, but the concentration of trans-2-hexenol is also high, therefore can experience the not mature flavor of grass.And, because heat treated not has the problem that can't carry out circulation of commodities at normal temperatures.In addition, the concentration deficiency of DMHF can lack fragrant and sweet flavor like the jam.
Relative therewith, jam of the present invention is through the heat treated preparation, therefore can contain the DMHF with fragrant and sweet flavor like the jam with suitable concentration.When particularly the concentration of DMHF is 790～1200ppb, can experience fragrant and sweet flavor like the jam well, therefore preferred.And DMHF concentration is lower than 790ppb, then lacks fragrant and sweet flavor like the jam; It is strong excessively to surpass the then fragrant and sweet flavor of 1200ppb, local flavor shortcoming feeling of freshness.
After turning back to head fraction in the concentrate, preferably in the preparation production line of enclosed system, promptly under closed environment, carry out sterilization treatment.Above-mentioned sterilization treatment for example can adopt continuous sterilization method of shaving type etc. according to conventional method, is filled in the container then to seal.
Whether sterilising conditions is according to the water activity of this jam or be purpose etc. and different to carry out circulation of commodities under the normal temperature, preferably carries out under the temperature more than 70 ℃, below 110 ℃.Specifically, if make product have normal temperature circulation of commodities, can be 0.9 when following, temperature handles down for 85 ℃ and be equivalent to 1 minute in water activity, water activity is 0.9 when above, 90 ℃ down processing be equivalent to 10 minutes.Like this, by under closed environment, sterilizing under the temperature below 110 ℃ more than 70 ℃, can not lose the fragrance of fresh fruit class and can promote fragrant and sweet flavor like the jam.
And, will finish through above-mentioned sterilization treatment, water activity is jam below 0.9 when sealing in the container to be filled into than 85 ℃ of high temperature of product temperature, can omit ensuing be filled in the container after the sealing, be the sterilization treatment under the sealed environment.Water activity surpasses at 0.9 o'clock, preferably is filled in the container to carry out sterilization treatment again after the sealing.Here, sterilization treatment is by heat water-spraying or infusion method etc., carries out under the temperature more than 70 ℃, below 110 ℃, specifically, preferably is equivalent to 10 minutes sterilization under 90 ℃.So just can carry out circulation of commodities at normal temperatures, can not lose the fragrance of fresh fruit class in addition, and can improve fragrant and sweet flavor like the jam.
The preparation method of jam of the present invention can take variety of way.For example except that adding carbohydrate, can also add the inspissated juice of honey or clarification.
In addition, behind decompression heating concentration step, before the sterilization filling step, can add pectin, the agent of carrageenan isogel as required, thickening polysaccharides such as xanthans, guar gum, flavorings such as acid flavoring, vanilla class, vinegar etc.
Embodiment
Specify the present invention by the following examples.
Test example 1 (strawberry)
(1) is prepared as follows the strawberry jam of table 1 proportioning.At first, in the container that the heating that is used to reduce pressure concentrates, strawberry and granulated sugar are heated to 40 ℃, make the granulated sugar dissolving.Secondly, the heating of reducing pressure under 40 ℃ of absolute pressure 7.4kPa, the product temperatures of vacuum kneader concentrates, and heats up in a steamer 2800mL (add material weight 27%) in 8 minutes, concentrates.At this moment, the steam that heats up in a steamer is with multi tube heat exchanger condensation (1 ℃ of refrigerant), and each 100mL (add material weight about 1%) condensed water (temperature when just being discharged by heat exchange section: 4 ℃) is distinguished into No.1～No.28 totally 28 cuts.
Then, in concentrate, add acid flavoring (citric acid) aqueous solution and the pectin aqueous solution, the 300mL condensed water of No.1～No.3 (add material weight 2.9%) is turned back in the concentrate, add clear water, be adjusted to pol 50%, obtain strawberry jam.This strawberry jam is filled in the glass container and seals, sterilization (90 ℃, 10 minutes) (finished weight 10000g).
[table 1]
The proportioning of strawberry jam
| The material that adds when the decompression heating concentrates | Strawberry (チ ャ Application De ラ) | 6000g |
| Granulated sugar | 4415g | |
| (adding when decompression heating concentrates material amount) | (10415g) | |
| The decompression heating concentrates the amount that reduces | 2800ml | |
| The decompression heating concentrates the composition that add the back | The condensed water that returns | 300ml |
| Acid flavoring | 5g | |
| Pectin | 100g | |
| Clear water (water of dissolving acid taste substance and pectin) | 1900g | |
| Clear water (being used to regulate pol) | 80g | |
| (finished weight) | (10000g) |
(2) in above-mentioned (1), do not return the 300mL condensed water in concentrate, replacing adds the clear water of amount together, and other carries out same operation, the preparation strawberry jam.
(3) in above-mentioned (2), the heating of reducing pressure under 65 ℃ concentrates, and other carries out same operation, the preparation strawberry jam.
(4) in above-mentioned (1), the heating of reducing pressure under 65 ℃ concentrates, and other carries out same operation, the preparation strawberry jam.
(5) in above-mentioned (1), the heating of reducing pressure under 20 ℃ concentrates, and other carries out same operation, the preparation strawberry jam.
(6) in above-mentioned (1), the heating of reducing pressure under 20 ℃ concentrates, and is filled in the glass container and sealing, does not carry out sterilization treatment then, and other carries out same operation, the preparation strawberry jam.
(7) in above-mentioned (1), making the cut that turns back in the concentrate is 300mL No.4～No.6, and other carries out same operation, the preparation strawberry jam.
(8) in above-mentioned (1), making the cut that turns back in the concentrate is half amount (add material weight 0.48%) of 50mL No.1, and other carries out same operation, the preparation strawberry jam.
(9) in above-mentioned (1), regulate the temperature of refrigerant, the temperature that makes condensed water is 20 ℃, and other carries out same operation, the preparation strawberry jam.
(10) in above-mentioned (1), heat up in a steamer 3200mL (add material weight 30.7%), the condensed water of cut No.1～No.8 (add material weight 7.7%) is turned back in the concentrate, other carries out same operation, the preparation strawberry jam.
(11) in above-mentioned (1), heat up in a steamer 3800mL (add material weight 36.4%), the condensed water of cut No.1～No.13 (add material weight 12.5%) is turned back in the concentrate, other carries out same operation, the preparation strawberry jam.
(12) in above-mentioned (1), sterilising conditions is 65 ℃, and 20 minutes, other carried out same operation, the preparation strawberry jam.
Estimate
The fragrance of the strawberry jam of (1) of above-mentioned test example 1～(12) and the circulation of commodities under the normal temperature is following estimates.The result is as shown in table 2.
(i) fragrance
Whether the fragrance to strawberry jam is good, estimated according to minimum 1 minute～10 the highest 10 minutes grades by special evaluation personnel.
(ii) normal temperature circulation of commodities
The strawberry jam of filling and be sealed in the container was preserved 30 days at normal temperatures, and this moment, what go mouldy was evaluated as * (bad) zero (good) that be evaluated as that goes mouldy.
[table 2]
| Strawberry jam-preparation condition- | Test example 1 | |||||||||||
| (1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) | (11) | (12) | |
| Decompression heating thickening temperature | 40℃ | 40℃ | 65℃ | 65℃ | 20℃ | 20℃ | 40℃ | 40℃ | 40℃ | 40℃ | 40℃ | 40℃ |
| The temperature of condensed water | 4℃ | - | - | 4℃ | 4℃ | 4℃ | 4℃ | 4℃ | 20℃ | 4℃ | 4℃ | 4℃ |
| The cut that condensed water returns | No.1～3 | - | - | No.1～3 | No.1～3 | No.1～3 | No.4～6 | Half amount of No.1 | No.1～3 | No.1～8 | No.1～13 | No.1～3 |
| The amount of returning of condensed water/add material amount | 2.9％ | - | - | 2.9％ | 2.9％ | 2.9％ | 2.9％ | 0.48％ | 2.9％ | 7.7％ | 12.5％ | 2.9％ |
| The amount of heating up in a steamer/add material amount | 27％ | 27％ | 27％ | 27％ | 27％ | 27％ | 27％ | 27％ | 27％ | 30.7％ | 36.4％ | 27％ |
| Sterilization | 90℃ | 90℃ | 90℃ | 90℃ | 90℃ | - | 90℃ | 90℃ | 90℃ | 90℃ | 90℃ | 65℃ |
| 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 20 minutes | ||
| -estimate- | ||||||||||||
| The fragrance of strawberry jam | 10 | 5 | 2 | 4 | 5 | 4 | 7 | 7 | 7 | 9 | 8 | 9 |
| Normal temperature circulation of commodities | ○ | ○ | ○ | ○ | ○ | × | ○ | ○ | ○ | ○ | ○ | × |
| Other | The heating smell is arranged | The heating smell is arranged slightly | Fragrance like concentration time length, the shortage jam | Concentration time is long, do not have fragrance like the jam | Concentration time is long | |||||||
As shown in Table 2: in decompression heating concentration step, the condensed water (1) by returning head fraction, compare with non-return situation (2,3), the fragrance evaluation significantly improves, and can obtain the fragrance of fresh fruit.At this moment, preferably the amount of returning is returned the effect deficiency of head fraction than it, a little less than the fragrance of fresh fruit at least for 0.5～8% (1,7,8,10) of adding the material amount in the decompression heating concentration step; On the contrary, cross the step numerous and diverse (11) that is used to be adjusted to regulation sugar concentration at most.
Prevent to consider that by volatilization fragrance angle the concentrate temperature that the decompression heating concentrates preferably is lower than 65 ℃ (1,2,3,4) when concentrating.Consider from the angle of avoiding heating smell, preferred below 60 ℃.And from concentration time and produce like the jam fragrance angle and consider,, also be filled in the container as can be known and after the sealing preferably than 20 ℃ high (5), also can increase fragrance (5,6) like the jam even implement the sterilization heat treated.
In addition, the organic efficiency of the fragrance component of volatilization when concentrating about decompression heating, reduce as can be known the refrigerant that uses in the heat exchanger temperature, reduce the temperature of the condensed water of head fraction, consider better (1,9) from the angle of efficient.
For the jam that has carried out decompression heating concentration step, the sterilization treatment of carrying out under closed environment in order to ensure normal temperature circulation of commodities is according to the water activity of this jam and definite, in this test example, preferably carry out 90 ℃, the sterilization treatment more than 10 minutes (1,6,12) as can be known.
Embodiment 1, comparative example 1～11
Prepare strawberry jam (embodiment 1, comparative example 1, comparative example 2) according to (1), (2) of above-mentioned test example 1, the method for (3).The amount of returning of condensed water is 3.8% with respect to adding the material amount.9 kinds of following commercially available strawberry jams have been prepared in the comparative example 3～11.
Comparative example 3:A company strawberry jam 1
Comparative example 4:A company strawberry jam 2
Comparative example 5:B company strawberry jam 1
Comparative example 6:B company strawberry jam 2
Comparative example 7:C company strawberry jam
Comparative example 8:D company strawberry jam 1
Comparative example 9:D company strawberry jam 2 (preparing by ultra high pressure treatment) without heat treated
Comparative example 10:E company strawberry jam
Comparative example 11:F company strawberry jam
By gas chromatography mass analytical equipment (Shimadzu Seisakusho Ltd., GCMS QP 2010) volatile ingredient as the strawberry of jam raw material among each strawberry jam of gained and the embodiment 1 is carried out quantitatively respectively.The condition determination of gas chromatography mass analytical equipment is identical with the condition determination of above-mentioned Fig. 2, and the software of analyzing and resolving adopts the LabSolutions-GCMSsolution version 2 .30 of Shimadzu Seisakusho Ltd..
In this case, the evaluation of volatile ingredient compound is that mass spectrum and the mass spectrum that uses standard items similarly to obtain of composition of the specific retention time that will obtain in the gas chromatography mass analysis and the mass spectrum of the database WILEY7 that announced compare, and the kovat's index (Kovats Index) of this peak value kovat's index with standard items is compared again.
When the evaluation of compound and quantitative work, contain unknown volatile materials in each sample, the retention time of its retention time and other composition is overlapping, and this may cause that mistake is identified and mistake is calculated.For preventing this problem, here, in the time of in the evaluation of volatile ingredient and quantitatively, do not utilize total ion area, and be to use target ion and identify use target ion area with reference to ion and mutual comparing, the ratio of shared target ion is calculated total ion area in total ion with this material among the database WILEY7 that announces, quantitatively calculate, similarly the internal standard compound cyclohexanol is calculated, to represent the concentration of this material with the form of the relative concentration (ppb) of internal standard compound cyclohexanol.
The result is as shown in table 3.The gas-chromatography of embodiment 1, comparative example 1, comparative example 2 is shown in Fig. 3 A, Fig. 3 B, Fig. 3 C.
[table 3]
(unit: ppb)
| Fragrance component | Strawberry | Embodiment 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 |
| Trans-the 2-hexenol | 303 | 140 | 38 | 45 | 17 | 21 |
| Ethyl hexanoate | 1402 | 67 | 15 | 21 | 16 | 10 |
| DMHF | 1323 | 863 | 1728 | 786 | 707 | 1243 |
| Fragrance component | Comparative example 6 | Comparative example 7 | Comparative example 8 | Comparative example 9 | Comparative example 10 | Comparative example 11 |
| Trans-the 2-hexenol | 14 | 11 | 82 | 611 | 86 | 56 |
| Ethyl hexanoate | 5 | 7 | 32 | 1 | 182 | 123 |
| DMHF | 2203 | 4499 | 2396 | 2992 | 3776 | 2929 |
By Fig. 3 A, Fig. 3 B, Fig. 3 C as can be known: in embodiment 1, contain about 4 times of amounts of comparative example 1 as ethyl hexanoate one of lower boiling fragrance component, that have the distinctive evident characteristic fragrance of strawberry, present fraicheur trans-the 2-hexenol also contains the 4 times of amounts of having an appointment.In about retention time below 20 minutes, Fig. 3 A compares with Fig. 3 B or Fig. 3 C, and the low low boiling point component of peak value is arranged, and this is the peak from the extractant of easy volatilization, being heated up in a steamer in decompression heating concentration step, is not the peak from head fraction that returns as condensed water.
As shown in Table 3, the strawberry jam of embodiment 1 contains trans-2-hexenol with concentration 140ppb, do not have not mature flavor, presents to have fraicheur fragrance.In addition, the strawberry jam of embodiment 1 contains the 67ppb ethyl hexanoate, has the distinctive evident characteristic fragrance of strawberry, and contains 863ppb DMHF, presents fragrant and sweet flavor like the jam.Relative therewith, in the strawberry jam of comparative example 2～8 and comparative example 10,11, the not enough 100ppb of the concentration of trans-2-hexenol, its fragrance lacks feeling of freshness.And in the strawberry jam of comparative example 9, the concentration of trans-2-hexenol surpasses 500ppb, and not mature flavor is strong.In addition, in the strawberry jam of comparative example 9, the concentration of ethyl hexanoate has only 1ppb, the distinctive evident characteristic fragrance of shortcoming strawberry.As mentioned above, the strawberry jam of comparative example 9 contains trans-2-hexenol with high concentration, only contain micro-ethyl hexanoate, its reason is because this strawberry jam prepares by ultra high pressure treatment without heat treated, therefore trans-2-the hexenol that contains in the raw material strawberry not volatilization in the preparation of jam only contains micro-ethyl hexanoate in addition, and this is because without heat treated, enzyme inactivation not in the jam, ethyl hexanoate is not by enzyme decomposition etc.
Test example 2 (Bai Tao)
(1) is prepared as follows the white peach jam of table 4 proportioning.At first, in the container that the heating that is used to reduce pressure concentrates, white peach and granulated sugar and vitamin C are heated to 40 ℃, make the granulated sugar dissolving.
Secondly, concentrate, heat up in a steamer 2310mL (add expect weight 21.3%) with 7 fens clock times and concentrate with 40 ℃ of heating of reducing pressure of absolute pressure 7.4kPa, product temperature of vacuum kneader.At this moment, the steam that heats up in a steamer is with multi tube heat exchanger condensation (1 ℃ of refrigerant), is distinguished into No.1～No.23 totally 23 cuts by respectively getting 100mL (add material weight about 1%) condensed water (temperature when just being discharged by heat exchange section: 4 ℃) in the head fraction.
Then, add acid flavoring (citric acid) aqueous solution and the pectin aqueous solution in concentrate, the 300mL condensed water of No.1～No.3 (add material weight 2.8%) is turned back in the concentrate, add clear water, regulating pol is 60%, obtains white peach jam.This white peach jam is filled and is sealed in the glass container, and (90 ℃, 10 minutes) (finished weight 10000g) sterilizes.
[table 4]
The proportioning of white peach jam
| The material that adds when the decompression heating concentrates | Bai Tao | 5500g |
| Granulated sugar | 5360g | |
| Vitamin C | 10g | |
| (adding when decompression heating concentrates material amount) | (10870g) | |
| The decompression heating concentrates the amount that reduces | 2310ml | |
| The decompression heating concentrates the composition that add the back | The condensed water that returns | 300ml |
| Acid flavoring | 30g | |
| Pectin | 50g | |
| Clear water (water of dissolving acid taste substance and pectin) | 980g | |
| Clear water (being used to regulate pol) | 80g | |
| (finished weight) | (10000g) |
(2) in (1) of above-mentioned test example 2, return condensed water in concentrate not, other carries out same operation, prepares white peach jam.
(3) in (2) of above-mentioned test example 2, the heating of reducing pressure under 65 ℃ concentrates, and other carries out same operation, prepares white peach jam.
(4) in (1) of above-mentioned test example 2, the heating of reducing pressure under 65 ℃ concentrates, and other carries out same operation, prepares white peach jam.
(5) in (1) of above-mentioned test example 2, the heating of reducing pressure under 20 ℃ concentrates, and other carries out same operation, prepares white peach jam.
(6) in (1) of above-mentioned test example 2, the heating of reducing pressure under 20 ℃ concentrates, and does not carry out sterilization treatment after filling and be sealed in the glass container, and other carries out same operation, prepares white peach jam.
(7) in (1) of above-mentioned test example 2, the cut that turns back in the concentrate is 300mLNo.4～No.6, and other is operated equally, prepares white peach jam.
(8) in (1) of above-mentioned test example 2, turn back to cut in the concentrate and be half amount (add material weight 0.46%) of 50mL No.1, other is operated equally, prepares white peach jam.
(9) in (1) of above-mentioned test example 2, regulate the temperature of refrigerant, making the temperature of condensed water is 20 ℃, and other is operated equally, prepares white peach jam.
(10) in (1) of above-mentioned test example 2, heat up in a steamer 2810mL (add material weight 25.9%), the condensed water of cut No.1～No.8 (add material weight 7.4%) is turned back in the concentrate, other is operated equally, prepares white peach jam.
(11) in (1) of above-mentioned test example 2, heat up in a steamer 3310mL (add material weight 30.5%), the condensed water of cut No.1～No.13 (add material weight 12.0%) is turned back in the concentrate, other is operated equally, prepares white peach jam.
(12) in (1) of above-mentioned test example 2, sterilising conditions is 65 ℃, 20 minutes, and other is operated equally, prepares white peach jam.
Estimate
Similarly the fragrance and the normal temperature circulation of commodities of the white peach jam of (1)～(12) of above-mentioned test example 2 are estimated with test example 1.The result is as shown in table 5.
As shown in Table 5, white peach jam is same with strawberry jam, heats in the concentration step in decompression, and by the condensed water (1) that returns head fraction, (2,3) are compared when not returning, and the fragrance evaluation significantly improves, and can obtain the fragrance of fresh fruit; Preferably the amount of returning is for adding 0.5～8% (1,7,8,10) of material amount in the decompression heating concentration step; Consider by the angle of volatilization fragrance the concentrate when preventing to concentrate, the temperature that preferred decompression heating concentrates is lower than 65 ℃ (1,2,3,4), consider from concentration time and angle with fragrance like the jam, preferably than 20 ℃ high (5), in addition, even fragrance also can increase (5,6) by the heat treated of sterilizing like the jam after filling and being sealed in the container.
Also preferably reduce as can be known the refrigerant that uses in the heat exchanger temperature, reduce the temperature (1,9) of head fraction condensed water, in this test example, sterilization treatment is preferably 90 ℃, (1,6,12) more than 10 minutes.
[table 5]
| White peach jam-preparation condition- | Test example 2 | |||||||||||
| (1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) | (11) | (12) | |
| Decompression heating thickening temperature | 40℃ | 40℃ | 65℃ | 65℃ | 20℃ | 20℃ | 40℃ | 40℃ | 40℃ | 40℃ | 40℃ | 40℃ |
| The temperature of condensed water | 4℃ | - | - | 4℃ | 4℃ | 4℃ | 4℃ | 4℃ | 20℃ | 4℃ | 4℃ | 4℃ |
| The cut that condensed water returns | No.1～3 | - | - | No.1～3 | No.1～3 | No.1～3 | No.4～6 | Half amount of No.1 | No.1～3 | No.1～8 | No.1～13 | No.1～3 |
| The amount of returning of condensed water/add material amount | 2.8％ | - | - | 2.8％ | 2.8％ | 2.8％ | 2.8％ | 0.46％ | 2.8％ | 7.4％ | 12.0％ | 2.8％ |
| The amount of heating up in a steamer/add material amount | 21.3％ | 21.3％ | 21.3％ | 21.3％ | 21.3％ | 21.3％ | 21.3％ | 21.3％ | 21.3％ | 25.9％ | 30.5％ | 21.3％ |
| Sterilization | 90℃ | 90℃ | 90℃ | 90℃ | 90℃ | - | 90℃ | 90℃ | 90℃ | 90℃ | 90℃ | 65℃ |
| 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 10 minutes | 20 minutes | ||
| -estimate- | ||||||||||||
| The fragrance of white peach jam | 10 | 6 | 3 | 4 | 5 | 4 | 7 | 7 | 7 | 9 | 8 | 9 |
| Normal temperature circulation of commodities | ○ | ○ | ○ | ○ | ○ | × | ○ | ○ | ○ | ○ | ○ | × |
| Other | Peach fragrance is strong slightly | The heating smell is arranged, a little less than the peach fragrance | The heating smell is arranged slightly | Fragrance like concentration time length, the shortage jam | Concentration time is long, almost do not have fragrance like the jam | The feeling of freshness of peach slightly a little less than | Peach fragrance slightly a little less than | The feeling of freshness of peach slightly a little less than | Concentration time is long | |||
Embodiment 2 (fig)
Be prepared as follows the fig fruit jam of table 6 proportioning.At first, in the container that the heating that is used to reduce pressure concentrates, fig and granulated sugar are heated to 40 ℃, make the granulated sugar dissolving.Secondly, the heating of reducing pressure under 40 ℃ of absolute pressure 7.4kPa, the product temperatures of vacuum kneader concentrates, and heats up in a steamer 1870mL (add expect weight 18.3%) with about 8 minutes clock times, concentrates.At this moment, the steam that heats up in a steamer is by multi tube heat exchanger condensation (1 ℃ of refrigerant), is distinguished into No.1～No.19 totally 19 cuts by getting 100mL (add material weight about 1%) condensed water (temperature when just being discharged by heat exchange department: 4 ℃) in the head fraction respectively.
Then, add acid flavoring (citric acid) aqueous solution and the pectin aqueous solution in concentrate, the condensed water of 500mL No.1～No.5 (add material weight 4.9%) is turned back in the concentrate, add clear water, regulating pol is 50%, obtains fig fruit jam.This fig fruit jam is filled and is sealed in the glass container, sterilization (90 ℃, 10 minutes) (finished weight 10000g).
Gained jam has fresh fig fragrance.This container dress jam keep at normal temperatures 30 days can be not mouldy yet.
[table 6]
The proportioning of fig fruit jam
| The material that adds when the decompression heating concentrates | Fig | 4500g |
| Maltose (Birx75 °) | 5720g | |
| Clear water | 10g | |
| (adding when decompression heating concentrates material amount) | (10230g) | |
| The decompression heating concentrates the amount that reduces | 1870ml | |
| The decompression heating concentrates the composition that add the back | The condensed water that returns | 500ml |
| Acid flavoring | 30g | |
| Pectin | 50g | |
| Clear water (water of dissolving acid taste substance and pectin) | 980g | |
| Clear water (being used to regulate pol) | 80g | |
| (finished weight) | (10000g) |
Industrial applicability
The present invention can be used for having the preparation of the jam of fresh fruit class fragrance, is particularly suitable for preparing having strawberry jam fresh and the obvious fragrance of feature.
Claims (12)
1. the preparation method of jam, the preparation method of this jam comprises the decompression heating concentration step of the food material that contains the fruit class, it is characterized in that: the head fraction of the steam that produces in the decompression heating concentration step reclaims as condensed water, and this condensed water is returned in the food material that the decompression heating concentrates.
2. the preparation method of the jam of claim 1, wherein, the food material that will contain the fruit class heating concentration step that under the temperature more than 30 ℃, below 60 ℃, reduces pressure.
3. the preparation method of claim 1 or 2 jam, wherein, heat up in a steamer this decompression and heat 10～35% quality that concentration step adds the material amount in decompression heating concentration step, the liquid measure that turns back to the condensed water in decompression heating reserve ration material heats 0.5～8% weight that concentration step adds the material amount for decompression.
4. the preparation method of each jam in the claim 1～3, wherein, just the condensate temperature of being discharged by the heat exchange section of the heat exchanger that uses in decompression heating concentration step is below 20 ℃.
5. the preparation method of each jam in the claim 1～4 wherein, carries out sterilization treatment under closed environment, under the temperature more than 70 ℃, below 110 ℃.
6. the preparation method of each jam in the claim 1～5, wherein, the fruit class is strawberry, white peach or fig.
7. the preparation method of each jam in the claim 1～6 wherein, is that the cut that will contain ethyl hexanoate or trans-2-hexenol returns.
8. do not add the jam of spices, this jam prepares according to each method in the claim 1～7.
9. the jam that does not add spices of claim 8, wherein, the fruit class is a strawberry.
10. do not add the strawberry jam class of spices, wherein, the concentration of trans-2-hexenol is 100～500ppb (μ g/kg).
11. the strawberry jam class of not adding spices of claim 10, wherein, the concentration of ethyl hexanoate is more than the 40ppb (μ g/kg).
12. the strawberry jam class of not adding spices of claim 10 or 11, wherein, 2, the concentration of 5-dimethyl-4-hydroxyl-2H-furans-3-ketone is 790～1200ppb (μ g/kg).
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP382095/2004 | 2004-12-28 | ||
| JP2004382095 | 2004-12-28 | ||
| JP346830/2005 | 2005-11-30 | ||
| JP2005346830 | 2005-11-30 | ||
| PCT/JP2005/024112 WO2006070882A1 (en) | 2004-12-28 | 2005-12-28 | Method of producing jam |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101087536A true CN101087536A (en) | 2007-12-12 |
| CN101087536B CN101087536B (en) | 2010-10-13 |
Family
ID=36614993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005800448873A Active CN101087536B (en) | 2004-12-28 | 2005-12-28 | Method of producing jam |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP4766265B2 (en) |
| CN (1) | CN101087536B (en) |
| WO (1) | WO2006070882A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422933A (en) * | 2011-11-01 | 2012-04-25 | 陕西省轻工业研究设计院 | Formula for producing green tea beverage by using apple secondary juice steam condensate |
| CN102461768A (en) * | 2010-11-17 | 2012-05-23 | 蓝帜株式会社 | Jam food |
| CN103478518A (en) * | 2013-10-10 | 2014-01-01 | 江苏华桑食品科技有限公司 | Preparation method of jam |
| CN107173755A (en) * | 2017-05-17 | 2017-09-19 | 神农架林区蜜蜂天堂食品有限公司 | Kiwi-fruit jam and its production technology |
| CN108669387A (en) * | 2018-05-18 | 2018-10-19 | 北京工商大学 | A kind of tomato flavor drinking water and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4753087B2 (en) * | 2006-12-13 | 2011-08-17 | 山崎製パン株式会社 | Jam production method |
| JP2010148476A (en) * | 2008-12-26 | 2010-07-08 | Tetsuo Hamada | Production method of plum jam |
| JP5481746B2 (en) * | 2009-09-28 | 2014-04-23 | 公益財団法人東洋食品研究所 | Method for producing figs with reduced content of furocoumarins |
| CN103385505B (en) * | 2013-07-16 | 2015-11-18 | 天水长城果汁集团有限公司 | Flower ox cider and preparation method thereof on a kind of Gansu Province |
| JP2015104346A (en) * | 2013-11-29 | 2015-06-08 | アヲハタ株式会社 | Manufacturing method of jam product |
| JP6403510B2 (en) * | 2014-09-11 | 2018-10-10 | キユーピー株式会社 | Processed fruit products |
| JP7005980B2 (en) * | 2017-07-20 | 2022-02-10 | アヲハタ株式会社 | Fruit spreads and their manufacturing methods |
| RU2704439C1 (en) * | 2019-01-24 | 2019-10-28 | Анатолий Анатольевич Славянский | Jam production method |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5758864A (en) * | 1980-09-26 | 1982-04-08 | Q P Corp | Preparation of jamlike food |
| CA2030003A1 (en) * | 1989-11-17 | 1991-05-18 | Yu Horie | Jams treated at high pressure |
| JP2927888B2 (en) * | 1989-11-17 | 1999-07-28 | 株式会社明治屋食品工場 | Ultra high pressure processing jam |
| EP0777975B1 (en) * | 1995-12-07 | 2003-05-02 | Societe Des Produits Nestle S.A. | Treatment of vegetables and fruit |
| WO1997021476A1 (en) * | 1995-12-11 | 1997-06-19 | Tetra Laval Holdings & Finance S.A. | A method and an apparatus for recovering and recycling aroma substances |
| CN1270628C (en) * | 2002-12-04 | 2006-08-23 | 上海应用技术学院 | Power-saving prepn process of freeze dried vegetable powder |
-
2005
- 2005-12-28 WO PCT/JP2005/024112 patent/WO2006070882A1/en not_active Application Discontinuation
- 2005-12-28 JP JP2006550857A patent/JP4766265B2/en active Active
- 2005-12-28 CN CN2005800448873A patent/CN101087536B/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461768A (en) * | 2010-11-17 | 2012-05-23 | 蓝帜株式会社 | Jam food |
| CN102422933A (en) * | 2011-11-01 | 2012-04-25 | 陕西省轻工业研究设计院 | Formula for producing green tea beverage by using apple secondary juice steam condensate |
| CN103478518A (en) * | 2013-10-10 | 2014-01-01 | 江苏华桑食品科技有限公司 | Preparation method of jam |
| CN107173755A (en) * | 2017-05-17 | 2017-09-19 | 神农架林区蜜蜂天堂食品有限公司 | Kiwi-fruit jam and its production technology |
| CN108669387A (en) * | 2018-05-18 | 2018-10-19 | 北京工商大学 | A kind of tomato flavor drinking water and preparation method thereof |
| CN108669387B (en) * | 2018-05-18 | 2021-12-03 | 北京工商大学 | Tomato-flavored drinking water and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4766265B2 (en) | 2011-09-07 |
| JPWO2006070882A1 (en) | 2008-06-12 |
| CN101087536B (en) | 2010-10-13 |
| WO2006070882A1 (en) | 2006-07-06 |
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