ES2639866B1 - Pepper Jam - Google Patents

Abstract

Pepper jam made from peppers, sugar, water, olive oil, lemon juice and salt; a method for preparing pepper jam comprising: selecting and classifying peppers; clean and wash them; saute in oil; add salt and, subsequently, lemon juice, water, and mixing constantly to obtain a basic mixture; cook the basic mixture; crush the cooked mixture to obtain a homogeneous paste, subject the homogeneous pasta to a baking and add sugar, and after finishing cooking, obtain the pepper jam; package and pasteurize at 85 ° C, for 25 minutes.

Description

5

10

fifteen

twenty

25

30

35

Pepper Jam Description

Object and Field of the Invention

The present invention aims at a Herbon pepper jam.

The present object belongs to the food sector, especially that of the food industry that produces food from vegetables.

Background of the invention

Within the vegetable kingdom, in the Solanaceae family and, specifically, the Capsicum genus includes a fruit that is highly consumed by the population: pepper. The Solanaceae are a family that includes about 75 genera and some 2,300 species of plants producing toxic alkaloids, including belladonna, mandragora and belene. Among them are pepper, tomato and eggplant, of great relevance in food. Pepper varieties are classified into two large groups, according to their flavor, in sweet and spicy

The pepper plant comes from Mexico, Bolivia and Peru, where in addition to Capsicum annuum L. at least four other species were grown. Its cultivation in Spain began towards the 16th century and was an important advance in culinary customs for its use as a complement to a very popular spice, black pepper.

In Spain, peppers protected by the Denomination of Protected Origin (D.O.P.) "Pemento de Herbon", are the fruits of the species Capsicum annuun, L, of the variety "Padron", provided that they come from plots registered in the corresponding register. The fruit has a slightly light green color, a length between 3.5 and 5.5 cm and a maximum diameter between 1.5 and 2 cm. One of its best known organoleptic characteristics refers to the fact that not all fruits have a spicy flavor.

Description of the invention

The jam described here is based on a vegetable raw material, such as Herbon pepper (PDO, Protected Designation of Origin), Padron variety, which has special organoleptic characteristics. Marmalade can be prepared from sweet and spicy pepper varieties. The jam

5

10

fifteen

twenty

25

30

35

It includes, in addition to Herbon pepper, the following elements: sugar, water, olive oil, lemon juice and salt.

With the present invention a further alternative is supplied within the range of food products that provide vitamins and mineral salts and antioxidant components.

In addition, the presence of olive oil in the jam must be assessed for its content in antioxidant components and vitamin E, among other vitamins, which makes the jam have a greater nutritional value. Said olive oil is in the jam because it allows the peppers to saute.

In the preparation of jam, a weight ratio of sugar / pepper of 0.55 must be taken into account.

A second aspect of the invention relates to a process for preparing a pepper jam as defined above. The preparation procedure comprises the steps of:

- select and classify peppers,

- clean and cut the peduncles, that is, extract the stems from the peppers and wash;

- saute the peppers in olive oil, and add, first, salt and, subsequently, a volume of lemon juice equivalent to three and a half lemons, and water, and homogeneous mixing to obtain a basic mixture,

- cook the homogeneous mixture for 20 minutes,

- crush the cooked mixture in a blender to obtain a homogeneous paste,

- subject the homogenous pasta to a 30-minute cooking and add sugar, at a rate of 0.55 kg of sugar per kg of pepper, and obtain the pepper jam,

- pack the jam in containers and airtight closure of the containers, and

- subject to pasteurization in the pasteurizer at 85 ° C, for 25 minutes.

As a third aspect, jam has a use in the food industry to produce food preparations and as an ingredient or companion in culinary preparations.

5

10

fifteen

twenty

25

Example of realization of the invention

To describe the invention in detail, the following example is presented.

The amount of 8 kg of Herbon peppers (PDO, Denomination of Protected Origin) is taken as a reference or base. On that reference the following ingredients will be used: 4.4 kg of sugar, a volume of lemon juice equivalent to 3 and a half lemons, 800 ml of water, 80 ml of olive oil and 10 g salt.

The preparation of the jam includes the following stages:

- peppers are selected and classified, according to their flavor, in spicy and non-spicy, to direct them to the preparation one type of jam or another,

- the peduncles are cleaned and cut, and then washed,

- the peppers are sauteed in olive oil, and they are added, first, salt and, subsequently, the volume of lemon juice equivalent to three and a half lemons, and water. In this phase, all these added components are stirred and mixed homogeneously to obtain a basic mixture,

- said mixture is cooked for 20 minutes,

- the cooked mixture is crushed beforehand in a blender to obtain a homogeneous paste,

- The homogeneous paste is subjected to a 30-minute cooking and the sugar is added thereto, at a rate of 0.55 kg of sugar per kg of pepper, stirring and stirring constantly in order to achieve a good dissolution of this ingredient in the pasta and, after cooking, a homogeneous final product is obtained, that is, pepper jam,

- the jam is packaged in jars or containers and they are closed tightly, and

- the packaged jam is pasteurized in the pasteurizer at 85 ° C for 25 minutes.

Claims (4)

5 10 fifteen twenty 25 ES 2 639 866 A1 Claims 1. Pepper jam characterized by comprising the following components: Herbon peppers, sugar, water, olive oil, lemon juice and salt. 2. Jam according to claim 1, characterized in that the sugar / pepper weight ratio is 0.55. 3. Procedure for preparing a jam of peppers defined according to claim 1, characterized by comprising the steps of: - select and classify peppers; - clean and cut the peduncles, and wash the peppers; - saute the peppers in olive oil, and add, first, salt and, subsequently, a volume of lemon juice equivalent to three and a half lemons, and water, with stirring and homogeneous mixing to obtain a basic mixture, - cook the homogeneous mixture for 20 minutes, - crush the cooked mixture in a blender to obtain a homogeneous paste, - subject the homogeneous pasta to a 30-minute cooking and add sugar, at a rate of 0.55 kg of sugar per kg of pepper, and after cooking, the pepper jam is obtained, - pack the jam in containers and tightly close the containers, and - subject to pasteurization in the pasteurizer at 85 ° C, for 25 minutes. 4. Use of the jam defined according to claim 1 in culinary preparations, food preparations of the food industry.