JP2008079601A - Method for producing vinegar jam - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a vinegar jam that yields a deep and rich flavor, being body-friendly due to low sugar content and also excelling in antimicrobial and storability, by searching for the optimum amount of vinegar employed therein for eliminating the drawback that currently available jams show marked mere sweetness due to excess sugar content. <P>SOLUTION: The vinegar jam, having a deep and rich flavor and low sugar content, excelling in antimicrobial and storability, and giving conducive effects on health due to the usefulness of vinegar, can be produced by adding 5-10 vol.% of vinegar to 90 to 95 vol.% of concentrated flesh solution which has been prepared by grinding flesh, adding sugars to the thus obtained solution and heating, followed by stirring. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

    The present invention relates to vinegar jam.

    Conventionally, in order to jam a fruit, a large amount of sugar such as sugar is usually used, and as a result, it can be preserved for a long time. However, the use of a large amount of sugar resulted in excessive sugar content, and it was a mere sweet food. The present inventor has previously developed a patent for the invention of “a method for producing vinegared jam”, which has a low sugar content using vinegar and has good health due to the effect of vinegar. (See Patent Document 1)

The background of the invention related to the above patent application will be described below.
The inventor used a juicer in 1992 to sample a pulp solution obtained by crushing various fruits. Especially in pears, it was confirmed that the juice squeezed does not feel very delicious, but the pulp solution feels very delicious. Therefore, we made a pickle using this delicious fruit solution of pear, added salt and vinegar, and experimented with vegetables such as cucumber and radish. The next thing we started was to use Tottori's famous “tenth century” and dock Tottori's sand dune raccoon. Sea urchin is a hard fiber, and the sweet and sour pickles using salt, sugar and vinegar are excellent in traditional manufacturing methods and can be preserved for a long time. It is also a pickle away. Therefore, I researched pickled raccoon pickles with a new taste using fruits, and applied for the name of the invention, “Method for manufacturing raccoon pear pickles”. (See Patent Document 2)
Next, a patent application was filed for a manufacturing method in which a sugar solution such as sugar was added to the pulp solution and concentrated by heating. (See Patent Document 3)
Based on this, we applied for patents one after another for a method of making raccoon pickles using various fruits such as grapes, strawberries and citrus fruits. (See Patent Literature 4, Patent Literature 5, Patent Literature 6, Patent Literature 7 and Patent Literature 8)

    Although these fruit pickled raccoons were put in the refrigerator, they were taken out and tasted three months later. As a result, it was found that the raccoon on the main body had good taste, but the pulp solution adhering to it had a particularly delicious taste. In this process, a special jam obtained by adding vinegar to the concentrated pulp solution obtained by adding sugar such as sugar to a solution obtained by crushing the fruit pulp and heating and concentrating it, has a low sugar content, and various kinds of vinegar. It can be recognized as a food with utility, and was filed as the “vinegar jam manufacturing method” described above. (See Patent Document 1)

    As is well known, the odor and taste of vinegar is intense even when adding 10 times, 20 times, or 30 times water to a small amount of vinegar. Mixing a considerable amount of vinegar into a traditional sweet jam was not normally considered in view of this characteristic of vinegar, but “the intense smell and taste of vinegar is within the proper range. If so, we were able to learn from many experiments that it was assimilated and absorbed in a concentrated pulp solution that had been heated and concentrated by adding sugar, and the intense smell and taste of vinegar were alleviated.

Originally, fruits contain organic acids such as citric acid, succinic acid and malic acid, and fuse with organic acids such as acetic acid, citric acid, malic acid and amino acids contained in vinegar, while fruits contain fructose, etc. Contains sugar and fuses with other sugars such as added sugar. In addition, the mellow taste of amino acids and malic acid and the strong smell and taste of vinegar were alleviated to make a sugar film on the nerve surface of the tongue. However, the above-mentioned “method of producing vinegared jam” (Patent Document 1) is based on the pear pickled in raccoon, which is the basis of the idea. A large amount was set.
Japanese Patent Laid-Open No. 07-222558 Japanese Patent Laid-Open No. 06-062731 Japanese Patent Application Laid-Open No. 06-077865 Japanese Patent Laid-Open No. 06-098674 Japanese Patent Laid-Open No. 06-105649 Japanese Patent Laid-Open No. 06-209695 Japanese Patent Application Laid-Open No. 06-209696 Japanese Patent Laid-Open No. 07-177743

    After that, the present inventor further researched and developed a remarkably delicious vinegar jam having a deep and rich taste by investigating the amount of vinegar that is a feature of the present invention to be added to the concentrated pulp solution, At the same time, it aims to produce vinegar jam that is excellent in antibacterial and preservative properties and is healthy.

In order to achieve this purpose, as a result of many experiments of the mixing ratio of vinegar, the amount of vinegar used was clarified.
Accordingly, the present invention provides: (1) (i) A step of obtaining a concentrated pulp solution by adding saccharides to the pulp and heating (b) Vinegar 5-10 with respect to 90-95 vol% of the concentrated pulp solution obtained in (a). A method for producing vinegared jam, comprising a step of adding volume% and stirring,
(2) A method for producing vinegar jam according to (1), further comprising adding a gelling agent such as pectin,
(3) Frozen confectionery obtained by freezing vinegar jam obtained by the production method according to (1) or (2),
(4) A dairy product containing vinegar jam, wherein the vinegar jam obtained by the production method according to (1) or (2) is added to a dairy product,
(5) It is achieved by a frozen dessert characterized by freezing a dairy product containing vinegar jam obtained by the production method according to (4).

By setting the amount of vinegar to be added to 90% to 95% by volume of concentrated pulp solution to 5% to 10% by volume of vinegar, the present invention provides a delicious vinegar jam that is remarkably excellent in palatability as described below. It was. 1000 g of fruits used in the steps of the examples are added to a sugar such as sugar and concentrated by heating to become a concentrated pulp solution of 600 to 800 cc. 40 ~ 80cc vinegar is added to this, but the vinegar jam has a pH of 3.4 ~ 3.6 by setting the volume% of the blending ratio to 90 ~ 95% by volume of concentrated pulp solution and 5 ~ 10% by volume of vinegar. Furthermore, as a result of experiments based on the antibacterial action of vinegar, it was confirmed that the vinegar jam of the present invention is a low sugar jam but is also suitable as a long-term preserved food. In recent years, jams with a low sugar content are also commercially available, but there are cases in which mold occurs about one month after opening. In addition, there is a jam with a small amount of citric acid to obtain a sour taste, but vinegar has not only citric acid but also various antibacterial acetic acid and various other ingredients. Are known.
1. Prevent obesity and prevent adult diseases.
It is necessary to take an appropriate amount of sugar, but when excess sugar enters the body, it becomes subcutaneous fat, but the use of vinegar promotes the decomposition of sugar and fat and prevents obesity. Vinegar also suppresses the rise in blood pressure, removes cholesterol attached to blood vessels, and purifies the blood.
2. Improve metabolism.
Vinegar improves metabolism by facilitating the secretion of corticosteroids and activating the adrenal glands.
3. Helps to recover from fatigue.
When you play sports or use your brain, a lot of energy is burned and lactic acid, a fatigue substance, increases, but citric acid contained in vinegar has the function of breaking down this lactic acid into water and carbon dioxide gas smoothly. Help with recovery.
4). Make teeth and bones strong.
Vinegar promotes calcium absorption, strengthens teeth and bones and prevents osteoporosis.
In addition to the above, there are many known effects such as appetite enhancement, diuretic action, salt excretion, and beautiful skin. An appropriate amount of sugar added to the vinegar jam of the present invention is efficiently decomposed by adding vinegar, and is effectively used as an energy source, and at the same time, a novel jam having various excellent effects of the above vinegar and I can say that. In recent years, many drinks using vinegar are on the market, but even with a small amount of vinegar, many people feel resistance to drinking continuously due to the strong smell and taste. The component of vinegar contains a lot of components, and 227 types are known as components that are currently known. (See “Brew Dictionary”). The main taste component of vinegar is acetic acid, but gluconic acid, pyroglutamic acid, lactic acid, malic acid, citric acid, and succinic acid play important roles in taste. (Refer to “Dictionary of seasonings and spices”). The taste of vinegar used in foods may be tasty depending on the concentration contained, or may not be tasty on the contrary, giving a different sensuality. In particular, research on the amount of vinegar added to jam is an unknown field, and by investigating the amount of vinegar that is the feature of the present invention, which was the object of the present invention, it is not just the sweetness of jam, but the depth of It became a remarkable and delicious vinegar jam with a rich taste. In addition, it became a healthy jam due to various effects of vinegar, and at the same time, a vinegar jam excellent in antibacterial properties and preservability could be completed.

The present invention is described in detail below.
The present invention
(B) A step of obtaining a concentrated pulp solution by adding saccharides to the pulp and heating (b) Adding 5 to 10% by volume of vinegar to 90 to 95% by volume of the concentrated pulp solution obtained in (a) and stirring. It is the manufacturing method of the vinegar jam which consists of a process.

Each step will be described in detail below.
Process (I)
Choose the fruit you want to make vinegared jam from fruits such as apples, strawberries, blueberries, and remove the skin, core, scum, etc., 1000g of pulp, add sugars such as sugar 200-400g, heat and concentrate the pulp solution Get.
The size of the pulp used can be appropriately adjusted according to the type and state of the pulp. In particular, in the process (a), using a pulp solution that is finely crushed and made into a paste using a crusher such as a cutter mixer, compared to a preserve jar that retains the fruit shape, Since the component of the vinegar which is the characteristics of this invention can be penetrate | infiltrated into a pulp solution equally, it is preferable.
Sugars such as sugar to be added in the process (a) are 200 to 1000 grams of pulp.
400 g is preferred. More preferably, it is 250 to 350 g, and the sugar content of the vinegared jam at the completion is targeted to 38% to 45%. The sugar in the amount of sugar may be changed to granulated sugar, glucose, fructose, honey and the like.

Process (b)
The amount of vinegar added in the step (b) is preferably 40 to 80 cc. More preferably, it is 50-70cc. By adding sugar such as sugar and concentrating with heating, sugar 1000 g becomes a concentrated pulp solution of 600 to 800 cc, and 40 to 80 cc of vinegar is added thereto, but the volume percentage of the blending ratio is 90 to 95 of concentrated pulp solution Set to 5 to 10% by volume of vinegar with respect to% by volume. In addition, when adding and stirring vinegar, if necessary, it can be heated, water | moisture content can be reduced, and a vinegar jam can be adjusted to favorite hardness.
Acetic acid, which is the main component of vinegar, has antibacterial and bacteriostatic effects, and is volatile but has a boiling point of 120 ° C. Since the heating temperature for jam production is lower than 120 ° C, the antibacterial and bacteriostatic action of acetic acid is not invalidated by heating. Two types of vinegar jam were prepared when heated with vinegar and when not heated, and the amount of acetic acid was measured, but the difference between the two did not appear.

Although the vinegar used at the process of (b) can be selected with the kind of vinegar, a component, acidity, etc., the vinegar from which a kind differs can also be mixed and used. For example, by blending grain vinegar rich in acetic acid and citric acid, black vinegar rich in amino acids, apple vinegar and dart vinegar rich in calium and calcium, complement each other, balanced ingredients and excellent taste Obtainable. The acidity of commercially available vinegar may vary depending on the manufacturer, for example, 4.2% or 5.5% of cereal vinegar, 4.2% or 5.0% of apple vinegar, etc. Use in advance. Moreover, when using special vinegar with high sugar content, the amount of added sugar is adjusted.
It should be noted that the sugar content and acidity differ depending on the type, variety and ripening degree of the fruit, and the amount of sugar and vinegar needs to be adjusted because it slightly changes depending on the heating intensity and heating time. Furthermore, when manufacturing and selling vinegar jam in a foreign country, it is necessary to consider the vinegar type, taste, color, acidity, ingredients, and the like.

The vinegar jam produced in the above process has a strong taste and smell of vinegar at the beginning of production.
After -3 days, it fuses with other mixtures, relieving the strong taste and smell of vinegar.
Step (a) and step (b) can be performed as continuous steps.
If necessary, step (a) and step (b) may be performed simultaneously.
Since the vinegar jam of the present invention adds vinegar, it has a characteristic that it is somewhat fluid in coagulation. Various fruits originally contain more or less pectin, but if necessary, pectin or lemon juice as a gelling agent can be further used.

    Claim 3 was stored in a freezer because a lot of vinegar jam obtained by the production method of claim 1 or claim 2 was made, but as a result of taking out and eating it later, it was sherbet-like and deep It became a frozen dessert characterized by a certain taste.

    Claim 4 is a result of adding the vinegar jam obtained by the production method according to claim 1 or 2 to a dairy product such as milk, fresh cream, condensed milk, yogurt, etc. It became a dairy product with vinegared jam, characterized by a mild taste.

    Claim 5 is a frozen confectionery characterized by a very delicious taste as a result of freezing and tasting a dairy product containing vinegared jam obtained by the production method of claim 4.

  Next, examples of the present invention will be described based on Table 1 below.

    As specific examples, apples, strawberries, and blueberries that are commonly used as jams from many experiments will be described. As shown in the production data of the examples in Table 1, in Example 1, 1000 g of apple “Fuji” pulp is used, and 250 g of sugar is added and heated to obtain a concentrated pulp solution of about 750 cc. When 60 cc of vinegar is added and stirred, vinegar jam with a sugar content of around 38% is obtained. In Example 2, 1000 g of frozen strawberry pulp from California, USA is used, and 300 g of sugar is added and heated to obtain a concentrated pulp solution of around 740 cc. When 60 cc of vinegar is added and stirred, vinegar jam with a sugar content of around 41% is obtained. In Example 3, 1000 g of frozen blueberry pulp made in Canada is used, and 270 g of sugar is added and heated to obtain a concentrated pulp solution of about 750 cc. When 60 cc of vinegar is added and stirred, vinegar jam with a sugar content of around 43% is obtained. In addition, grain vinegar, apple vinegar, and pure rice black vinegar (still brown pot and brown) were mixed and used with a 4.2% acidity.

    Next, based on the above example, the number of vinegar was 20 cc, 40 cc, 60 cc, 80 cc, 100 cc, 120 cc. The ratio is shown as a graph in FIG. As the amount of vinegar increased or decreased, the amount of sugar was appropriately increased or decreased to a certain sugar content.

    In the case where the amount of vinegar used in Example 1-3 is 60 cc, the number of people who felt delicious was the largest among all 20 people. If the amount of vinegar is 80cc, 16 people feel that it is delicious. If the amount of vinegar is 100cc, there are 4 people. Furthermore, when the amount of vinegar in JP-A-07-222558 filed earlier is 120 cc, there are only two people. Also, when the amount of vinegar is 40cc, 15 people feel delicious. If the amount of vinegar is 20cc, there are 3 people. In addition, although the unit of the quantity of said vinegar is represented by cc, it is as Table 2 when the mixing | blending ratio of a concentrated pulp solution and vinegar is shown by volume%.

As described above, with respect to 90 to 95 vol% of the concentrated pulp solution obtained in (b) of claim 1, the amount of vinegar peaked at 7 vol%, and within a range of 5 to 10 vol% vinegar, it was delicious. Many people feel it. In this range, the sensory evaluations obtained by interviewing 20 people who tasted the foods are summarized as “the various ingredients of vinegar give a deep and mellow taste that combines sweetness and acidity”.
On the other hand, if the concentration of the concentrated pulp solution exceeds 95% by volume and the amount of vinegar is less than 5% by volume when outside the scope of the claims, the number of people who suddenly feel deliciousness decreases. "Similar to the original jam, the mere sweetness stands out and it does not feel rich and delicious." In addition, when the concentrated pulp solution is less than 90% by volume and the amount of vinegar exceeds 10% by volume, the number of people who feel delicious is drastically reduced. When the amount of vinegar exceeded 10% by volume, “the acidity of vinegar was strong, especially when it was over the throat, and the vinegar's unique tightness was not enough to satisfy the taste”.

  As described above, the present invention sets various amounts of vinegar according to the above sensory evaluation by setting the amount of vinegar to 5 to 10% by volume with respect to the amount of concentrated pulp solution of 90 to 95% by volume. The ingredients produced a deep and mellow taste that harmonized sweetness and sourness, and it was possible to produce a remarkably excellent delicious vinegar jam that was unprecedented in palatability. At the same time, the blending ratio of the vinegar of the present invention is an effective value for antibacterial / preservation, and as a result of the experiment, it was confirmed that the vinegar jam of the present invention is a low sugar jam but is also suitable as a long-term preserved food. .

Percentage of people who felt the amount and taste of vinegar

Claims (5)

(B) A step of obtaining a concentrated pulp solution by adding saccharides to the pulp and heating (b) Adding 5 to 10% by volume of vinegar to 90 to 95% by volume of the concentrated pulp solution obtained in (a) and stirring. The manufacturing method of the vinegar jam which consists of a process.       Furthermore, gelling agents, such as pectin, are added, The manufacturing method of the vinegar jam of Claim 1 characterized by the above-mentioned. A frozen confectionery obtained by freezing vinegar jam obtained by the production method according to claim 1 or 2.       A dairy product containing vinegared jam, wherein the vinegared jam obtained by the production method according to claim 1 or 2 is added to a dairy product. A frozen dessert comprising a frozen dairy product containing vinegar jam obtained by the production method according to claim 4.