JP2740690B2 - How to make jam - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a novel method for producing jam.

[Conventional technology]

2. Description of the Related Art Conventionally, jams produced by adding sugar or the like to fruits and heating and concentrating the fruits have a considerable loss of fruit scent during the heating process.

Therefore, recently, instead of heating, instead of heating, mixing raw materials such as sugar and acidulant, etc., in order to leave the fragrance as much as possible, and sterilizing it by holding it at a high pressure of about 2,000 atmospheres or more There is also an introduction to jams that have improved shelf life.

[Problems to be solved by the invention]

However, the jam produced by the latter method has the advantage of rich fruit scent and is worth it, but the viscosity of the jam itself is low and the texture is not enough.

Therefore, even if an attempt is made to increase the total viscosity by increasing the amount of added sugar, the sweetness is unnecessarily increased as compared with the jam produced by the usual method, and the texture cannot be said to be improved.

An object of the present invention is to provide a novel jam which is rich in aroma of fresh fruit and which is close in texture to a conventional jam produced by heating and concentrating a conventional fruit.

[Means for Solving the Problems] The present inventors have arrived at the present invention after various studies. That is, the method for producing jam of the present invention comprises concentrating fruits by a freeze concentration method, mixing saccharides, pectin, and an acidulant, and maintaining the mixture at a high pressure of about 2,000 atmospheres or more. It is a feature.

 Hereinafter, the present invention will be described in detail.

 In the present invention, fruits are first concentrated by a freeze concentration method.

As the types of fruits, typically, strawberries, figs,
Raspberry and the like. The fruit is concentrated by freeze concentration. Here, the freeze-concentration method refers to a method of maintaining the object to be treated, such as its fruit, at a temperature below the freezing point, generating ice consisting essentially of water, and removing the generated ice to remove solid matter from the object. It means to increase the concentration, which is one of the well-known concentration methods. As a specific method of producing ice, you can grind the fruit and produce it inside, or freeze and thaw the fruit as it is, and generate the drip that comes out in the drip, etc.
Various methods can be adopted. It is easier to produce ice when the fruits are freeze-concentrated in a crushed state, so that the jam production operation becomes easier. When the fruit is used in its entirety, the drip produced by thawing after freezing is freeze-concentrated, and the concentrated drip is combined with the fruit from which the drip has come off to form a fruit concentrate. In the case of a fruit that does not drip easily, it is preferable to repeatedly freeze and thaw several times. To produce ice on a fruit (or drip), lower the temperature of the fruit (or drip) to a temperature below its freezing point (eg, -3 ° C or -5 ° C),
Freezing tuberculosis, preferably for promoting ice formation, specifically crushed ice, freezing-active bacteria (Erbinia herbicola, Pseudomonas fluorescens, etc.)
And the like, and kept for a predetermined time, for example, about 3 to 24 hours to generate ice. The freeze-active bacteria are:
It is a very practical ice tuberculosis because it promotes the stable production of ice. The generated ice is removed by any method such as centrifugation. The degree of concentration by the freeze concentration method is that the solid content of the fruit (when drip is concentrated, the remaining fruit with the drip and the concentrated drip combined) is 1.5 to 1.5 times the solid concentration of the first fruit. The concentration is preferably about 2.5 times, and generally about 2 times.

Next, sugar, pectin and acidulant are mixed with the concentrated fruit.

The mixing ratio is about 45-65% for saccharides, about 0.1-0.5% for pectin, based on the total weight of the raw materials to be mixed,
In addition, the content of the sour agent is about 0.02 to 0.1%.

Saccharides refer to sweet carbohydrates such as monosaccharides (such as glucose and fructose) and disaccharides (such as sugar), and typically include sugar and glucose. Examples of the sour agent include citric acid and tartaric acid.

Pectin works with saccharides to adjust viscosity, and sour agents have an action to balance sweetness to an appropriate level.

 The degree of mixing only needs to be substantially uniform throughout.

In the case of using fruits without crushing such as grinding, permeation of saccharides and the like into the pulp is first performed temporarily at the stage of mixing the raw materials, and secondarily at the stage of maintaining high pressure.

After mixing all the raw materials, this is pressurized (generally 3000-
(8,000 atm). Usually, the raw material subjected to the mixing treatment is sealed in a plastic container, and is kept at a high pressure using a high-pressure device or the like. The pressure and the holding time are generally as follows.

 At 3,000 atmospheres, 5-20 minutes.

 At 4,000 atmospheres, 3-15 minutes.

 At 5,000 atmospheres, 2-10 minutes.

 At 6,000 atmospheres, 1-7 minutes.

 At 7,000 atmospheres, 0.5-5 minutes.

 At 8,000 atmospheres, 0.3 to 4 minutes.

By maintaining the mixed raw materials at the above-mentioned high pressure state for a predetermined time, the overall raw materials are further homogenized further, and the mixture is sterilized, and the number of general viable bacteria is remarkably reduced compared to before the high-pressure maintenance. Good jam is produced.

In producing the jam of the present invention, it goes without saying that other optional components and raw materials may be added as long as the effects of the present invention are not impaired.

[Action]

In the present invention, the sweetness and acidity are well-balanced, and the scent of the raw material fruit is kept rich by freeze concentration, and the texture is good. A new jam is provided.

Hereinafter, examples of the present invention and test examples will be described. In the present invention, “%” indicates “% by weight”, and “parts” indicates “parts by weight”.

〔Example〕

Example 1 After 50 parts of strawberry was ground, it was concentrated by a freeze concentration method as described below to obtain 30 parts of concentrated strawberry.

Using this, the following raw materials were mixed and then kept at a high pressure to produce strawberry jam (RI about 63).

Ingredients Type Composition Concentrated strawberry 30 parts Sugar 60 parts 5% aqueous solution of pectin 5 parts 10% aqueous solution of citric acid 5 parts Total 100 parts 150150 pieces were added, the whole product temperature was lowered to -3 ° C., and the mixture was kept for 12 hours. Then, the generated ice was removed by centrifugation.

<Holding Method in High Pressure State> After the mixed raw material is sealed in a plastic container, a high pressure device (MFP-7000 manufactured by Mitsubishi Heavy Industries, Ltd.)
Mold, using a reciprocating pump), and kept at 4,000 atm for 5 minutes, and then taken out of the apparatus.

In addition, the general viable cell count was in the order of 10 to the power of 10 (pieces) per gram of the product before the high pressure state, but was reduced to the order of 10 to the power after being taken out of the apparatus.

Example 2 Figs. Were used in place of the strawberries in Example 1, and fig jam (RI about 62) was produced under the same conditions as in Example 1 except for the above.

(Test example)

The jam produced by the method of Example 1 was compared with the jam produced by the following conventional method, and the fragrance and texture were compared.

<Strawberry jam production method by conventional method> Conventional method a. 50 parts of strawberry (before concentration), sugar 40
Then, 5 parts of a 5% aqueous solution of pectin and 5 parts of a 10% aqueous solution of citric acid were mixed well, and thereafter, the mixture was maintained at a high pressure under the same conditions as in Example 1 to produce jam (RI about 43).

Conventional method b. 50 parts of strawberry, 60 parts of sugar, 5% pectin
5 parts of an aqueous solution and 5 parts of a 10% aqueous solution of citric acid were placed in a bacium tank, and heated to 60 ° C. while decompressing the RI under reduced pressure.
Was concentrated to about 60 to produce strawberry jam. The total amount was reduced from about 120 parts at the beginning (before concentration) to about 100 parts due to evaporation of water.

[Effects of the Invention] According to the present invention, a jam having a texture close to that of a jam produced by a conventional orthodox method called a heat concentration method and having a rich aroma of fresh fruit is produced.

Claims (1)

(57) [Claims] 1. A method for producing jam, comprising: concentrating a fruit by a freeze concentration method; mixing sugar, pectin, and an acidulant with the fruit; and maintaining the mixture at a high pressure of about 2,000 atmospheres or more. Method.