JP2008142048A - Method for preparation of jams - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To enable to improve effect holding solid feeling of fruits as a raw material, to remove foreign odor as the raw material, in particular to remove foreign odor when thawing the frozen fruits as the raw material. <P>SOLUTION: A method for preparation of jams includes a preliminary heating step (1) for heating a mixture constituted by adding additives other than gelatinizing agents to the fruits as the raw material and sugars if needed, and mixing them at 35-70°C in advance; a degassing step (2) for subjecting the fruits as the raw material in the mixture to degassing processing by reducing the pressure of the mixture; an atmospheric pressure heating step (3) for heating and agitating the mixture after the degassing step under the atmospheric pressure adding the gelatinizing agents to the mixture while heating and agitating, thereafter heating and mixing until the mixture has a temperature of 95-100°C; and a pressure reducing step (4) for reducing the pressure of the heated and agitated mixture again while continuously heating or after completion of the heating. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing jams, and more particularly to a method for producing jams in which the solid feeling of raw fruit (graininess of strawberries, crispy feeling of apples, etc.) is maintained and the off-flavor of raw fruit is removed. .

Conventionally, as a method for producing jams, a raw material fruit or a frozen raw material fruit that has been thawed is cut, crushed, and seeds and skins are removed. A method of boiling and concentrating in a kettle, sealing in a container and making jams is known.
The boiling concentration by the kettle is generally stirring and heating, which is carried out with stirring in order to allow the saccharide to permeate into the fruit and to disperse the gelling agent as a whole on average.

By the way, in order to sufficiently permeate the saccharides into the fruit and to disperse the gelling agent more evenly, it is necessary to perform this stirring and heating for a long time, but conversely, if the time for stirring and heating is increased. There is a problem in that the longer the length is, the worse the solid feeling inherent in the fruit is impaired.
Therefore, in order to alleviate this problem, by performing boiling concentration in which the inside of the kettle is depressurized by a vacuum kettle, a device has been devised to perform mixing stirring heating at a relatively low temperature and shorten the heating time at a high temperature ( For example, it is proposed to perform heat treatment without adding saccharide first, and then perform heat treatment with addition of saccharide (for example, JP 2002-45127 A). Publication).

JP 2001-145469 A JP 2002-45127 A

However, even in the above-described conventional method, the actual situation is that the above-described adverse effects caused by stirring and heating cannot always be sufficiently removed.
In addition, in the jam by the manufacturing method that simply shortens the time of mixing, stirring and heating as described above, there is a problem that a strange odor peculiar to the raw material fruit tends to remain, particularly when the frozen raw fruit is thawed. It was.
In addition, since the invention of Patent Document 1 has an essential configuration to perform energization heating (Joule heating) capable of raising the temperature to a high temperature in a short time, it is certainly effective in shortening the heating time by energization heating. However, on the other hand, since it puts a burden on the pulp of the raw material fruit due to rapid heating, there is a risk of impairing the solid feeling of the raw material fruit. Moreover, what is disclosed in Patent Document 1 is an invention of a method for heating fruits that can simply shorten the heating time of the raw material fruit at a high temperature, and other important technical matters as a method for producing jams. For example, there is little disclosure about how to sufficiently and uniformly permeate saccharides into the raw fruit, and how to adjust the viscosity to obtain a texture and mouth melt peculiar to jams.

  The present invention solves the above-mentioned problems of the prior art, maintains the solid feeling of raw fruit (such as graininess of apples, crispy feeling of apples, etc.) and removes off-flavors from raw fruit, especially frozen raw fruit It is an object of the present invention to provide a method for producing jams that can remove the off-flavor when thawing is extracted.

In order to achieve such an object, the method for producing jams of the present invention includes the production of jams by adding raw fruits, sugars and gelling agents, and other additives as necessary. In the method
A degassing step of degassing the raw material fruit in the mixture by decompressing the mixture of the raw material fruit and saccharide, if necessary, and adding an additive other than a gelling agent;
A normal pressure heating step in which the mixture after the deaeration step is heated and stirred under normal pressure (atmospheric pressure), a gelling agent is added to the mixture while heating and stirring, and then heated and stirred until the temperature reaches 95 to 100 ° C. When,
The heated and stirred mixture is heated as it is or after the heating is completed, and a decompression step of reducing the pressure again.

Thereby, in the deaeration process, the mixture of the raw material fruit and saccharides, if necessary, additives other than the gelling agent and the like are mixed and decompressed, and air in the pulp of the raw material fruit of the mixture is removed. The heating in the subsequent normal pressure heating step can prevent the fruit from collapsing due to expansion of the air contained in the pulp of the raw material fruit.
Further, as the air in the pulp is removed from the raw fruit in the mixture by the deaeration, the odor component contained in the air is also removed, and the off-flavor peculiar to the raw fruit is removed.
In this case, the mixture consists of the fruit part of the raw material fruit [semi-solid including moisture] and the fruit part of the raw material fruit in which the saccharide is dissolved [liquid]. When this mixture is decompressed, It is hard to boil, and the moisture contained in the pulp part, which has a considerably low sugar content compared to this, is in a state where it is easy to boil, so only the moisture contained in the pulp part of the raw fruit boil, and as a result, contained in this part It becomes possible to discharge and remove the air that has been discharged.
In addition, since no gelling agent is added to the mixture in this step, the action of the gelling agent is not weakened, and partially non-uniformly solidified as a side effect of adding the gelling agent in advance. A so-called “preset” situation can be prevented. In detail, since the gelling agent is generally easily denatured by heat, for example, if it is added together with sugar or other raw materials in this step, it reaches the atmospheric pressure heating step. The effect of the gelling agent is weakened due to the heating of the gel, and the effect may be insufficient, and the fruit in the mixture contains a trace amount of calcium. There is also a possibility that a so-called “preset” situation occurs in which the calcium and the gelling agent react with each other and partially solidify. Therefore, in the present invention, the gelling agent is added during normal pressure heating and stirring in the subsequent normal pressure heating step.

Next, in the normal pressure heating step, the gelling agent is added in this process while heating and stirring the mixture, and then heated and stirred until the temperature reaches 95 to 100 ° C.
In this process, since the gelling agent is added while the mixture is heated and stirred, the sugar penetrates into the pulp of the raw fruit by heating, and finally the food specific to jams is produced by the action of the gelling agent. A feeling of feeling and melting in the mouth can be obtained.
If the heating temperature in this step is too high, the raw material fruit may collapse, and the solid feeling may be impaired. If the temperature is too low, the heating may be insufficient and the sugar may not sufficiently penetrate into the raw material fruit. Therefore, the mixture is heated until the mixture after the deaeration treatment reaches 95 to 100 ° C. The time is preferably about 5 to 15 minutes, more preferably 8 to 12 minutes. If the heating time is too short, there is a risk that the penetration of saccharides into the raw material fruit may be insufficient. Conversely, if the heating time is too long, the raw material fruit will collapse due to overheating and the original solid feeling will be impaired. There is a fear.

Thereafter, in the decompression step, the mixture is decompressed again.
Thereby, the penetration of the saccharides into the raw material fruit in the mixture can be more reliably performed, and the viscosity of the mixture can be increased so as to have appropriate physical properties as a whole.
In the depressurization step, the heating may be stopped and the high-temperature mixture after heating may be depressurized, or may be depressurized while continuing the heating to an arbitrary point. Considering the fact that the longer the duration of heating, the more the saccharide permeates into the raw fruit, and the duration of heating is appropriately adjusted depending on the size and type of the raw fruit and the desired finished product.

And it is desirable to set it as the structure provided with the preliminary | backup warming process which heats the said mixture beforehand at 35 degreeC-70 degreeC before the said deaeration process as needed.
This not only ensures the dissolution of the saccharides reliably and uniformly, but also eliminates the need for rapid heating in the next degassing step, especially for jams efficiently and stably in industrial mass production. Can be manufactured.
At room temperature and lower temperatures, a large amount of rapid heating and stirring is required in the subsequent degassing step and normal pressure heating step. Even when producing, the production efficiency is unlikely to deteriorate, and the physical properties of the raw material fruit in the mixture can be stably maintained. Moreover, since it is set to 70 ° C. or less, it is prevented that the raw fruit fruit is boiled or the raw fruit fruit is collapsed in the subsequent deaeration step, and as a result, the original solid feeling of the raw fruit can be maintained.
As a method of heating the above-mentioned mixture, specifically, raw material fruits and saccharides, additives other than gelling agents as necessary are added, and before mixing these (that is, the individual raw materials are mixed uniformly) The heating may be started from the point of being present individually, or may be started after mixing is started, and the heating is started after the raw materials are mixed and homogenized as a whole. Also good.

Moreover, it can be set as the structure from which the said raw material fruit thawed the frozen fruit as needed.
In the present invention, the raw fruit for jams is not particularly limited, and raw raw fruit can be used, and frozen raw fruit can be thawed and used. In the case of the fruit thawed after being frozen, the off-flavor is more problematic than the fresh fruit, so that the off-flavor removal effect of the present invention appears more remarkably.

Furthermore, it is desirable that the temperature of the mixture in the degassing step be 40 to 70 ° C. as necessary.
Thereby, the effect of deaeration of the raw material fruit by decompression can be more fully exhibited, and the effect of the present invention can be more reliably exhibited.
If it is lower than 40 ° C, the temperature becomes too low (unless a fairly strong decompression is performed), and it is difficult to sufficiently boil, resulting in insufficient degassing and the possibility of leaving a strange odor of the raw material fruit. There is also a risk that the fruit pulp of the raw material fruit will collapse, and as a result, the original solid feeling of the raw material fruit may be impaired.

Furthermore, it is desirable that the deaeration process in the deaeration step is performed at −700 hPa to −950 hPa (235.0 mmHg to 47.4 mmHg) for 6 to 15 minutes as necessary.
Thereby, the effect of deaeration of the raw material fruit by decompression can fully be exhibited, and the effect of maintaining the solid feeling of the raw material fruit and removing the off-flavor can be more reliably exhibited.
At a low pressure from 0 hPa (= atmospheric pressure) to -700 hPa (760.0 mmHg to 235.0 mmHg), the boiling point is high and the temperature tends to be high, so the quality such as color and taste may be deteriorated. (47.4 mmHg) If the pressure is reduced more strongly (boiling point is lowered), there is a possibility that the temperature becomes too low, and in the case of industrial mass production, a lot of heating and stirring are required in the subsequent heating step, resulting in poor production efficiency. And there is a risk that it may be difficult to maintain the solid feeling of the raw fruit in the mixture. It is more preferably −750 hPa to −920 hPa (197.5 mmHg to 99.9 mmHg), and most preferably −800 to −900 hPa (160.0 mmHg to 84.9 mmHg).
In addition, if the degassing time is shorter than 6 minutes, the effect is insufficient, and there is a risk that the off-flavor of the raw material fruit will remain, and if it is longer than 15 minutes, the original scent may be lost along with the off-flavor. is there.

Furthermore, it is desirable to add the gelling agent in the normal pressure heating step when necessary when the temperature of the mixture during heating and stirring is 75 ° C to 85 ° C.
As a result, the gelling agent can be uniformly dispersed in the mixture and can be stably and effectively acted, so that jams having uniform physical properties as a whole can be more reliably obtained. If it is added at a lower temperature, it is difficult to disperse uniformly. Conversely, if it is added after reaching a temperature higher than the above numerical range, it quickly reaches 95 ° C to 100 ° C and the stirring time is shortened. This is because it is difficult to disperse.

If necessary, it is desirable to use a LM pectin having a DE of 30 to 45 as the gelling agent.
Since LM pectin is used, it is easy to obtain a texture and mouth melt peculiar to jams. in this case,
LM pectin gels by reacting with calcium ions, and the gelation can be easily adjusted by adjusting the amount of calcium ions. As LM pectin, if DE is smaller than 30, gelation tends to be too hard and hard, so the viscosity of the non-heated mixture or heated mixture during the production process becomes too high, resulting in poor workability and mechanical resistance in production. In contrast, when DE is larger than 45, gelation hardly occurs, and production efficiency and stable production may be hindered.

Furthermore, it is desirable that the pressure reduction step be performed at -300 hPa to -500 hPa (535.0 mmHg to 385.0 mmHg) for 3 to 12 minutes as necessary.
By adopting such a reduced pressure condition, the sugar can be more reliably penetrated into the raw material fruit in the mixture, and the effect of the reduced pressure is to increase the viscosity of the mixture so that the properties are uniformly uniform as a whole. Can be achieved more stably.

  According to the method for producing jams of the present invention, when the raw material fruit has a solid feeling (such as persimmon grain feeling, apple crispy feeling, etc.), and the raw fruit fruit has an off-flavor, especially when the frozen raw fruit is thawed. Odor can be removed.

Hereinafter, a method for producing jams according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings. The technical scope of the present invention is not limited to those exemplified in the following description for explaining the best mode for carrying out the present invention.
The method for producing jams according to the embodiment of the present invention is a method for producing jams, in which raw fruits, sugars and gelling agents, and other additives as necessary are produced to produce jams. As shown in FIG. 1, a preliminary heating step (1), a deaeration step (2), a normal pressure heating step (3), and a pressure reduction step (4) are provided.

  The raw fruit used in the method for producing the jam is not particularly limited, and specific examples include, for example, strawberries, apples, none, apricots, peaches, cherries, grapes, blueberries, raspberries, quince, currants, plums, etc. Is mentioned. In these, since it is easy to maintain the solid feeling of a raw material fruit when it is set as jams, it is desirable to use a strawberry, a blueberry, a raspberry, and a currant without cutting with a fruit skin. Of course, raw raw fruit can be used as the unheated raw fruit in the present invention, and frozen raw fruit can be thawed.

  Examples of the saccharide used in the method for producing the jam include sugar, glucose, honey, starch syrup, maltose, fructose, and sorbitol, and two or more of these may be used in combination as necessary.

Examples of the additive used in the method for producing the jam include pectin and other gelling agents.
As the gelling agent, pectin is mainly used mainly because it can easily obtain a texture and mouth melt characteristic of jams. In addition, gellan gum (julan gum, gellan gum), xanthan gum, carrageenan, Gua gum, locust bean gum, tara gum, sodium alginate, agar, gelatin, starches, celluloses and the like may be used, and two or more of these may be used in combination as necessary.

  Pectin is DE (Degree of Esterification, DE value. Among all D-galacturonic acids that constitute pectin, the presence of D-galacturonic acid methyl ester whose carboxyl group is partially methylesterified LM pectin (low methoxyl pectin) and HM pectin (high methoxyl pectin). LM pectin usually gels by reacting with calcium ions added together, and the gelation can be easily adjusted by the amount of calcium ions, whereas in the case of HM pectin, pH or It is necessary to adjust the brix (the amount of soluble solids), and the pH value and brix range suitable for gelation are considerably narrow, and the adjustment is not easy. Therefore, LM pectin is desirable because it is easy to adjust gelation. As LM pectin, if DE is smaller than 30, gelation tends to be too hard and hard, so the viscosity of the non-heated mixture or heated mixture during the production process becomes too high, resulting in poor workability and mechanical resistance in production. When DE is larger than 45, gelation is difficult, and therefore it is desirable to use LM pectin having DE of 30 to 45, more preferably DE of 36 to 40. The amount of LM pectin to be added is appropriately adjusted at about 0.5 to 1.5 mass% with respect to the entire raw material.

  Calcium ions added together with LM pectin are supplied by adding and dissolving calcium salts such as calcium lactate, calcium chloride, calcium citrate, primary calcium phosphate, secondary calcium phosphate, and tertiary calcium phosphate. The amount of calcium salt to be added is desirably 0.5 to 7% by mass with respect to LM pectin.

  Moreover, in order to stabilize and improve the heat resistance and acid resistance of the finished jams, it is desirable to use gellan gum as an auxiliary. If the amount of gellan gum added is small, the effect will be insufficient. On the other hand, if it is too large, not only will the viscosity of the non-heated mixture or heated mixture become too high during the production process, but the workability in production will deteriorate, and after completion Therefore, it is desirable that the amount of gellan gum added is 0.05 to 0.5% by mass, and 0.1 to 0.2% by mass with respect to the total raw materials. Is more desirable.

  In addition to the above pectin and other gelling agents, additives may be used as needed. Specifically, for example, acidulants such as citric acid, malic acid, phosphoric acid, lactic acid, margarine, Oils and fats such as shortening, coloring agents, preservatives, emulsifiers, fragrances, antioxidants and the like can be used as appropriate.

Next, in the method for manufacturing jams according to the embodiment of the present invention, each step shown in FIG. 1 will be described.
(1) Pre-heating step In the method for producing the jams, first, auxiliary fruits such as raw fruits and sugars and other additives as necessary are added and mixed. In this case, a gel such as pectin is used. Do not add any agent.
Raw fruits may be used as raw fruits, but they may be peeled off, unnecessary parts such as seeds may be removed or cut in advance, or frozen frozen fruits are thawed. It may be used. In the case of the fruit thawed after being frozen, the off-flavor is more problematic than the fresh fruit, so that the off-flavor removal effect of the present invention appears more remarkably.
In this preliminary warming step, the mixture is preheated to 35 ° C to 70 ° C. This not only ensures the dissolution of the saccharides reliably and uniformly, but also eliminates the need for rapid heating in the next degassing step, especially for jams efficiently and stably in industrial mass production. Can be manufactured. At room temperature or lower temperatures, a large amount of rapid heating and stirring is required in the subsequent degassing step and normal pressure heating step. Even if it does, production efficiency does not worsen and the physical property maintenance of the raw material fruit in a mixture can be performed stably. Moreover, since it is set to 70 ° C. or less, it is prevented that the raw fruit fruit is boiled or the raw fruit fruit is collapsed in the subsequent deaeration step, and as a result, the original solid feeling of the raw fruit can be maintained. This step can be omitted.

(2) Deaeration process And the raw material fruit in a mixture is deaerated by depressurizing the mixture after the preliminary heating process of said (1). If the pre-heating step (1) above is not adopted, the raw fruits and sugars and additives other than the gelling agent are mixed first in this step, and the mixture thus mixed is decompressed. By doing, the raw material fruit in a mixture is deaerated. Thereby, since air in the pulp of the raw material fruit of the mixture is removed, it is possible to prevent the fruit contained in the fruit pulp from expanding and collapsing the fruit by heating in the subsequent normal pressure heating step. it can. Moreover, the odor component contained in this air is also removed with the removal of the air in the pulp of the raw material fruit in the mixture by the deaeration, so that the off-flavor peculiar to the raw material fruit is removed.
Specifically, the degassing treatment is desirably performed at −700 hPa to −950 hPa (235.0 mmHg to 47.4 mmHg) for 6 to 15 minutes, thereby sufficiently exerting the effect of degassing the raw fruit by decompression, The effect of maintaining the solid feeling of the raw material fruit and removing the off-flavor can be more reliably exhibited. At a low pressure from 0 hPa (= atmospheric pressure) to -700 hPa (760.0 mmHg to 235.0 mmHg), the boiling point is high and the temperature tends to be high, so the quality such as color and taste may be deteriorated. (47.4 mmHg) If the pressure is reduced more strongly (boiling point is lowered), there is a possibility that the temperature becomes too low, and in the case of industrial mass production, a lot of heating and stirring are required in the subsequent heating step, resulting in poor production efficiency. And there is a risk that it may be difficult to maintain the solid feeling of the raw fruit in the mixture. It is more preferably −750 hPa to −920 hPa (197.5 mmHg to 99.9 mmHg), and most preferably −800 to −900 hPa (160.0 mmHg to 84.9 mmHg).
In addition, about the value of the pressure reduction in this specification, a numerical value is set with normal pressure (atmospheric pressure. 760.0 mmHg) as 0 hPa.

The temperature of the mixture at the time of degassing the raw material fruit is desirably 40 ° C. to 70 ° C., thereby sufficiently exerting the effect of degassing the raw material fruit due to the reduced pressure, thereby ensuring the effect of the present invention. Can play. If it is lower than 40 ° C, the temperature becomes too low (unless a fairly strong decompression is performed), and it is difficult to sufficiently boil, resulting in insufficient degassing and the possibility of leaving a strange odor of the raw material fruit. There is also a risk that the fruit pulp of the raw material fruit will collapse, and as a result, the original solid feeling of the raw material fruit may be impaired.
The deaeration process is desirably performed for 6 to 15 minutes. If the deaeration treatment time is shorter than 6 minutes, the effect becomes insufficient, and there is a risk that the off-flavor of the raw material fruit will remain, and if it is longer than 15 minutes, there is a risk of losing the original aroma along with the off-flavor.

The deaeration process is performed by using an apparatus having an airtight space and an ability to depressurize the space with a target in the space. Specifically, for example, such a structure and Examples thereof include a pressure reducing kneader device, a jacketed pressure reducing tank device, a rotary heating pressure reducing device, and a vacuum cooler.
In this deaeration step, it is desirable not to stir in order to retain the fruit grains. However, in order to escape the degassed bubbles, stirring may be performed at a speed that does not give physical impact to the fruit grains.

(3) Normal pressure heating process After a deaeration process, the mixture after a deaeration process is heated and stirred under normal pressure until it becomes 95-100 degreeC. Thereby, saccharides are osmose | permeated to the raw material fruit in a mixture. If the heating temperature is too high, the raw material fruit may collapse and its solid feeling may be impaired, and if the temperature is too low, the heating may be insufficient and there may be insufficient penetration of saccharides into the raw fruit. In order to set the mixture after deaeration treatment previously heated to 35 ° C. to 70 ° C. to 95 to 100 ° C., for example, specifically, when heated with steam of about 110 to 150 ° C. with a steam kettle Then, it is desirable to heat about 5 to 15 minutes, and 8 to 12 minutes are more desirable. If the heating time is too short, there is a risk that the penetration of saccharides into the raw fruit will be insufficient, and conversely if the heating time is too long, the original solid feeling of the raw fruit may be impaired due to overheating. .

And a gelatinizer is added in this normal-pressure heating process, heating and stirring a mixture. In general, gelling agents are easily denatured by heat, and if they are added together with sugar or other raw materials in the process prior to this process, they are denatured by heating up to the previous process. In this invention, the gelling agent is added while heating and stirring the mixture in the normal pressure heating step because the action of the gelling agent is weakened and the effect becomes insufficient.
More specifically, it is desirable to add the gelling agent when the temperature of the mixture during heating and stirring is 75 ° C to 85 ° C. If it is added at a low temperature, it is difficult to disperse uniformly. Conversely, if it is added after reaching a temperature higher than the above numerical range, it quickly reaches 95 ° C to 100 ° C and the stirring time is shortened. This is because it is difficult to disperse.

(4) Depressurization step After the normal pressure heating step, the heated and stirred mixture is depressurized again. Thereby, while osmosis | permeation of the saccharide | sugar to the pulp of the raw material fruit in a mixture is accelerated | stimulated, the viscosity of a mixture can be raised and it can be set as an appropriate physical property as a whole.
In the depressurization step, the heating may be stopped and the high-temperature mixture after heating may be depressurized, or may be depressurized while continuing the heating to an arbitrary point. In consideration of the fact that the longer the duration of heating, the more the saccharide permeates into the raw material fruit, the adjustment of the duration of heating is appropriately performed depending on the size and type of the raw fruit and the intended finished product. The difference in sugar content between the pulp of the raw material fruit and the other parts in the mixture is desirably 3 degrees or less in Brix, and most desirably the same. It is desirable that the viscosity of the mixture is such that the raw fruit pulp in the mixture is uniformly dispersed. This is because if the viscosity is low, the pulp sinks, and if the viscosity is too high, the texture becomes poor.
In this decompression step, specifically, for example, it is desirable to decompress for 3 to 12 minutes at −300 hPa to −500 hPa (535.0 mmHg to 385.0 mmHg). In this case, the temperature of the heated mixture is 70 to 100 It becomes about ℃. By setting it as such pressure reduction conditions, the effect of the said pressure reduction can be show | played more stably. -If the pressure is strengthened more than 500 hPa (385.0 mmHg) to make the temperature too low, or if the time of the pressure reduction is too short, there is a risk that the penetration of the saccharides into the raw fruits in the mixture may be insufficient, If the reduced pressure is weakened from 300 hPa (535.0 mmHg) and the temperature is increased too much, or if the decompression time is too long, the sugar content and viscosity of the heated mixture become too high, and not only the workability and mechanical resistance deteriorate, but also the raw fruit There is a risk that the pulp of the fruit will collapse and the original solid feeling of the fruit may be impaired.

In addition, in this pressure reduction process, you may stir to the extent which achieves this objective in order to osmose | permeate saccharide uniformly uniformly so that a part with a high viscosity may not be unevenly distributed. However, it is necessary to set the stirring speed to such an extent that the pulp of the raw material fruit does not collapse and the original solid feeling of the fruit is not impaired. Of course, in some cases, there is no need to stir at all during the decompression step. The presence or degree of stirring in this step depends on the type and state of the raw fruit used, what kind of finished product it is desired to make, etc. Adjust as desired.
After the decompression step, the container is filled with a predetermined amount to make jams.

Next, examples of the present invention will be described together with comparative examples.
[Example]
In the examples, the raw materials and additives used were those shown in FIG. The contents will be described below with reference to the process diagram shown in FIG.

(1) Pre-warming process What thawed 20 kg frozen rice cake is put into "Leonida KQV-1" (manufactured by Kajiwara Co., Ltd.), sugar 12 kg is added and mixed while warming. Continue until the mixture is 50 ° C.
In addition, “Leonida KQV-1” (manufactured by Kajiwara Co., Ltd.) has a deaeration function (a vacuum pump is provided with an airtight kettle), a mixing stirring function (two blades for mixing stirring are provided) Has a heating function (double pot, steam heating). The stirring in this step is performed at 6 rotations / minute.

(2) Deaeration process Stirring is stopped, and the mixture is degassed under a reduced pressure of -800 hPa to -900 hPa (160.0 mmHg to 84.9 mmHg). The temperature of the mixture in this step was adjusted to be 64 to 66 ° C.

(3) Normal pressure heating process The mixture after deaeration is returned to normal pressure and heated and stirred until it reaches 95 ° C.
When the mixture reaches 80 ° C. during heating and stirring, 3 kg of water, 0.3 kg of LM pectin with DE of 38 as a gelling agent, 0.01 kg of tricalcium phosphate, 0.09 kg of gellan gum and 0.03 kg of locust bean gum Then, the mixture is heated and stirred until the temperature reaches 95 ° C. The stirring in this step is also performed at 6 rotations / minute.

(4) Depressurization step When the mixture reaches 95 ° C., heating is stopped and 0.03 g of acidulant and fragrance are added, and the pressure is further reduced to 10 at −350 hPa to −450 hPa (497.5 mmHg to 492.5 mmHg). Stir the mixture under reduced pressure for minutes. The temperature of the mixture decreases to about 85 ° C.
After this decompression step, stirring is stopped and the mixture is filled into a container to form a jar jam in the container, cooled and stored. The stirring in this step is also performed at 6 rotations / minute.

Next, a comparative example will be described.
[Comparative example] (Conventional method)
The raw materials and additives used were the same as in the example shown in FIG. In this comparative example, there is no preheating step and deaeration step as in the example.
A raw material obtained by thawing 20 kg of frozen rice cake is used. 20 kg of thawed cocoon, 12 kg of sugar, 3 kg of water, 0.3 kg of LM pectin (DE 38), 0.01 kg of tricalcium phosphate, 0.09 kg of gellan gum and 0.03 kg of locust bean gum as a gelling agent The mixture was put into “Leonida KQV-1” and heated and mixed and stirred at a temperature of 75 to 85 ° C. under a reduced pressure of −600 hPa (310.0 mmHg) for 30 minutes.
Add and mix acidulant and fragrance 0.03g, fill into a container to make a jar jam in a container, cool and store.

  Next, about the Example and the comparative example, while performing the sensory evaluation test, content and hardness of the fruit grain were measured. The results are shown below.

(1) Sensory evaluation 23 panelists. Solid feeling such as grain feeling of strawberry jam in 7 grades (1: almost not felt, 2: not felt, 3: not felt very much, 4: not say either, 5: feel somewhat, 6: feel, 7: very 2) and nasty taste / odour (similarly 7-level evaluation, 1: very felt to 7: not felt at all), the results shown in FIG. 4 were obtained.

  As for the examples, there is an opinion that the solid feeling of the koji is maintained, such as “the grain residue of the koji is good” and “there is a feeling of koji grain and is preferable”, while the comparative example shows that the sweetness is There was an opinion that it was too strong and the aroma of the strawberry was suppressed. In addition, for the comparative examples, there were opinions such as “feeling the acidity of the spider rotting” and “smelling strange”.

(2) Fruit Grain Content and Hardness Put the strawberry jam according to the example and the comparative example into a 2mm-sized pestle, gently rinse with hot water, select the strawberry fruit grain from the remaining solids, Measured and divided by the weight of the original strawberry jam to calculate its content. The hardness of the fruit grain is measured by “Leoner” (manufactured by Yamaden Co., Ltd.) by taking out a larger fruit grain remaining from each strawberry jam according to the example and the comparative example. Specifically, a wedge-shaped plunger is pushed into a fruit grain having a width of 25 mm or less at a rate of 2.5 mm / second, and the load is measured (clearance is 0.5 mm). In addition, the value of these content rates and hardness is the average value of what extracted five 500-g samples at random.
The results are shown in FIG. From these results, when comparing the two, the strawberry jam of the example shows that the grain residue of the cocoon is good and the hardness of the fruit grain is maintained, so that the original grain feel is maintained. In addition, the strawberry jam of the cited example is inferior in the grain feeling and chewing response because the fruit grain collapses and is inferior to the rest of the grain, and the fruit grain hardness is lost. It can be said that there is.

It is process drawing which shows the manufacturing method of jams which concerns on embodiment of this invention. It is a table | surface figure which shows the mixing | blending of the raw material of jams and an additive which concerns on the Example of this invention. It is process drawing which shows the manufacturing method of jam concerning the Example of this invention. It is a table | surface figure which shows the sensory evaluation test result about the Example and comparative example of this invention. It is a table | surface figure which shows the result of having measured the content rate and hardness of the fruit grain about the Example and comparative example of this invention.

Explanation of symbols

(1) Preheating step (2) Deaeration step (3) Normal pressure heating step (4) Depressurization step

Claims (8)

In the method for producing jams, the raw material fruit, sugars and gelling agent, and if necessary, other additives are added to produce jams,
A degassing step of degassing the raw material fruit in the mixture by decompressing the mixture of the raw material fruit and saccharide, if necessary, and adding an additive other than a gelling agent;
A normal pressure heating step in which the mixture after the deaeration step is heated and stirred under normal pressure, a gelling agent is added to the mixture while stirring under heat, and then heated and stirred until the temperature reaches 95 to 100 ° C.
A method for producing jams, comprising: a pressure reducing step of reducing the pressure again while heating the heated and stirred mixture as it is or after finishing the heating.   The method for producing jams according to claim 1, further comprising a preliminary heating step in which the mixture is heated to 35 ° C to 70 ° C in advance before the degassing step.   The method for producing jams according to claim 1 or 2, wherein the raw fruit is obtained by thawing frozen fruit.   The method for producing jams according to any one of claims 1 to 3, wherein the temperature of the mixture in the degassing step is 40 to 70 ° C.   The method for producing jams according to any one of claims 1 to 4, wherein the deaeration process in the deaeration step is performed at -700 hPa to -950 hPa for 6 to 15 minutes.   The method for producing jams according to any one of claims 1 to 5, wherein the gelling agent is added in the normal pressure heating step when the temperature of the mixture during heating and stirring is 75 ° C to 85 ° C. .   The method for producing jams according to any one of claims 1 to 6, wherein LM pectin having a DE of 30 to 45 is used as the gelling agent.   The method for producing jams according to any one of claims 1 to 7, wherein in the pressure reducing step, the pressure is reduced at -300 hPa to -500 hPa for 3 to 12 minutes.

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