JP2879208B2 - Making sweet potato jam - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing sweet potato jam using frozen paste of sweet potato as a main raw material.

[0002]

2. Description of the Related Art Conventionally, jams made of various kinds of fruits have been produced. Traditionally, surplus or by-products of cultivated fruits have been used as raw materials for producing fruit jams.However, cultivation of processing-specific varieties has been expanded, and fruit-related industries have rapidly developed, and seasonal fresh fruits and fruits have been developed. In addition to canned foods, frozen fruits, fruit juices, purees, concentrated juices, dried fruits, etc. can be used at any time, so the production of jams has a reasonable annual operation system. Also,
Vegetables such as tomatoes, carrots, pumpkins and rhubarb are often used as raw materials for jams along with fruits. But,
Sweet potato is used as a raw material such as baked sweet potato, steamed sweet potato, dried sweet potato, starch, fermented alcohol, confectionery, candy, etc., and as animal feed, but conventionally, sweet potato jam made from sweet potato has been used. Not done.

[0003]

Therefore, the present inventor has been keen to produce sweet potato jam using sweet potato as a raw material,
The study was studied. First, to make sweet potato jam,
It is necessary to maintain the freshness of sweet potatoes, have an excellent color tone without browning, obtain a uniform mixture, moderate viscosity and mild flavored jam. In addition, in order to commercialize sweet potato jam, it is required to produce the whole year from the viewpoint of effective utilization of facilities. However, sweet potatoes are usually harvested once a year. In the state of raw potatoes, it is easy to rot, so the storage period is short, and there are difficulties in the storage method. Therefore, it is difficult to produce sweet potato jam from raw potatoes throughout the year. In addition, in the state of raw potatoes, pre-treatment also requires time and effort. To solve these problems,
The present inventor studied using a frozen paste of sweet potato, and since the paste of sweet potato has different meat quality, viscosity, etc. depending on the varieties of the sweet potato, uniform mixing is difficult with a uniform production method and an appropriate viscosity is obtained. Was not obtained, and it was found that the method of thawing the frozen paste, the presence or absence of water, the amount of the added material, the heating and stirring conditions, and the like were different depending on the properties of these pastes. In addition, sweet potatoes vary in color, such as yellow, red, and purple, depending on the varieties, but the color tends to turn brown during the jam production process.In addition, sweet potatoes have a peculiar potato smell and a jam with a mild flavor can be obtained. There are also problems such as not.

[0004]

Means for Solving the Problems The present inventor has conducted intensive studies and researches to solve the above-mentioned problems. As a result, in the method of producing sweet potato jam of the present invention, the sweet potato is not used in a raw potato state but in a frozen paste. Then, since the frozen paste can be stored for a long period of time while maintaining the freshness of the sweet potato, it has been found that the sweet potato jam can be manufactured year-round. In addition, test and study the thawing method of frozen paste, the amount of water, sweetener, sour agent, syrup, gelling agent, etc., heating and stirring conditions etc. according to the difference of sweet potato varieties, and maintain the freshness of sweet potato A method for producing sweet potato jam, which is excellent in color tone, obtains a jam having a mild flavor with uniform mixing and moderate viscosity, has been established. In the present invention, for sweet potato used as a raw material, the terms hard sweet potato, medium hard sweet potato, and soft sweet potato are used. Here, the hard sweet potato means a sweet potato having a low moisture content of the paste, a hard hardness and a low viscosity, and the medium hard sweet potato means a sweet potato whose paste has moderate moisture, hardness and viscosity. The soft sweet potato means a sweet potato having a high water content of the paste and a soft and sticky viscosity. Further, in the present invention, the weight% of water, sweetener, acidulant, syrup, gelling agent is added.
Indicates the weight percentage of the sweet potato paste based on the weight of the sweet potato paste.

[0005] Fig. 1 shows an outline of the method for producing sweet potato jam of the present invention, and the method of the present invention will be described below with reference to this figure. When hard potato is used as a raw material in the present invention, as shown in FIG. 1 (a), the frozen paste of hard potato is heated and thawed at 35 to 45 ° C., and then heated to 55 to 65 ° C. with heating and stirring. After warming, adding 5 to 25% by weight of water at this temperature, stirring and kneading, the temperature is raised to 70 to 85 ° C. while further heating and stirring.
2% by weight sweetener, 0.05-0.4% by weight acidulant,
Mix and stir while sequentially adding 25 to 35% by weight of syrup and 0.5 to 2.0% by weight of a gelling agent to produce sweet potato jam. When the medium hard potato is used as a raw material, as shown in FIG. 1 (b), the frozen paste of the medium hard potato is heated and thawed and kept at 35 to 45 ° C., and then heated to 55 to 65 ° C. while stirring. After raising the temperature and stirring and kneading without adding water at this temperature, the temperature is raised to 70 to 85 ° C. while further heating and stirring.
2% by weight sweetener, 0.05-0.4% by weight acidulant,
Mix and stir while sequentially adding 25 to 35% by weight of syrup and 0.5 to 2.0% by weight of a gelling agent to produce sweet potato jam. Further, when soft sweet potato is used as a raw material, as shown in FIG. 1 (c), a frozen paste of soft sweet potato is thawed at room temperature, stirred without adding water, kneaded, and then heated and stirred. To 85 ° C., at which temperature 77 to 99% by weight of sweetener, 0.05 to
0.4% by weight acidulant, 16-24% by weight syrup,
Mix and stir while sequentially adding 0.5 to 2.0% by weight of a gelling agent to produce sweet potato jam. In these methods, the addition of a sweetener, an acidulant, a syrup, a gelling agent,
Usually, it is preferable to add a sweetener, an acidulant, a syrup, and a gelling agent in this order. However, the acidulant and the syrup may be added after mixing. After the gelling agent is added and sufficiently stirred, the final adjustment of the sugar content and viscosity is performed with sugar and water, and then the product is bottled and sterilized to obtain a product.

The hard sweet potato used in the present invention includes:
Purple potatoes such as Ayamurasaki, Yamakawa purple, Tanegashima purple and the like can be mentioned. Examples of the medium hard sweet potato include yellow potatoes such as Koganesengan, Kogen No. 14, Benisatsuma, Beniazuma and Beniotome. Further, examples of the soft sweet potato include orange potatoes such as Benihayato and Kyushu No. 120. In the present invention, these frozen sweet potato pastes are thawed and used. The frozen paste is made by washing the sweet potato with water, peeling the skin, cutting it into the size of a college potato, steaming it with steam for about 20 minutes, then crushing it with a mixer and squeezing it to remove excess fiber, etc., and if necessary, the sugar content After adjustment, they are packed in bags or boxes and stored frozen. As described above, when using a hard sweet potato or a medium hard sweet potato paste, after heating and thawing the frozen paste, open the bag without cooling, and then use a steam pot for 35-45.
C, preferably between 38 and 42C. This heating and thawing treatment is usually performed using steam for 15 to 20 minutes.
It is not limited to this means, and it is also possible to use other thawing means, for example, a microwave oven or the like. Next, the thus-thawed sweet potato paste is heated and stirred at 55 to 65 ° C, preferably 58 to 62 ° C.
When using hard sweet potatoes, add 5-25% by weight of water as appropriate depending on the hardness and viscosity of the paste at that temperature, stir and knead, and when using medium hard sweet potatoes, At that temperature, knead with stirring without adding water. Since the kneading is easily affected by the amount of water and the temperature, it is desirable to sufficiently mix and stir while controlling the amount of water and the temperature so as to obtain uniform mixing without agglomerate-like agglomerates and appropriate viscosity. On the other hand, when using the soft sweet potato paste, first, the frozen sweet potato paste is naturally thawed at room temperature, and is stirred and kneaded at room temperature without adding water. The stirring and kneading of the sweet potato paste is affected by the viscosity and homogeneity depending on the quality of the potato, but it is sufficient to carry out the kneading for several minutes or more and at most 20 minutes or less. After stirring and homogenously kneading, any sweet potato is heated to 70 to 85 ° C, preferably 75 to 80 ° C, while heating and stirring, and a sweetener, an acidulant, a syrup, and a gelling agent are sequentially added. Mix and stir to produce sweet potato jam. Mixing and stirring at this temperature may be performed for 10 minutes to 60 minutes, preferably for about 15 minutes to 30 minutes.

Examples of the sweetener used in the present invention include sugar, honey, starch syrup, invert sugar, isomerized sugar, glucose, fructose, maltose, sorbitol, reduced starch syrup, etc., which are added in solid or liquid form. be able to. The selection of the type and amount of sweetener is determined in consideration of the quality of sweetness of the target jam, adjustment of sweetness, calories, prevention of crystallization and hardening of the product, retention of appropriate texture, etc. When using hard sweet potato paste, usually 61 to 82
% By weight, preferably 67 to 75.5% by weight. When a medium hard potato paste is used, it is usually 71 to 92% by weight, preferably 77 to 85.5.
It is good to use weight%. Furthermore, when using soft sweet potato paste, it is good to use usually 77-99 weight%, preferably 83-93 weight%. Generally, it is preferable to increase the amount of sugar as the paste becomes softer. The addition and stirring of the sweetener increases the viscosity if added at once, and the stirring becomes difficult. As described above, various sweeteners mainly containing sugar can be used, and it is particularly preferable to use sugar, honey, and starch syrup in combination, and the addition of sugar, honey,
It is preferable to carry out in order of starch syrup. In this case, the amount of sugar used is usually 20 to 27% by weight, preferably 22 to 24.5% by weight when hard potato paste is used. When a medium hard potato paste is used, it is usually 30 to 37% by weight, preferably 32 to 37% by weight.
It is preferable to use 34.5% by weight. When a soft sweet potato paste is used, it is usually used in an amount of 36 to 44% by weight, preferably 38 to 42% by weight. In addition, the amount of honey used is usually 1 regardless of which sweet potato is used.
It is good to use 3 to 19% by weight, preferably 15 to 17% by weight. Furthermore, the amount of syrup used is usually 28 to 36% by weight, preferably 3%, regardless of which sweet potato is used.
It is good to use 0 to 34% by weight. It is preferable that the starch syrup is softened by heating in advance and then added.

[0008] Examples of the acidulant used in the present invention include citric acid, malic acid, tartaric acid, lactic acid or Na salts thereof, or lemon juice. The kind and amount of the acid or salt used depends on the product. It is necessary to determine in consideration of the quality and quantity of the required acidity, the texture of the gel, etc., but usually citric acid or lemon juice is preferable, and the addition amount is usually used when any sweet potato is used. 0.05
-0.4% by weight, preferably 0.1-0.3% by weight. As the syrup used in the present invention, syrups used for producing ordinary jams can be similarly used. For example, citrus fruits such as kumquat are boiled and used. The addition amount of the syrup is usually 25 to 35% by weight when using hard or medium hard potatoes, and preferably 28 to 32% by weight, and when using soft sweet potatoes, it is usually 16 to 24% by weight. %, Preferably 18 to 22% by weight. As the gelling agent used in the present invention, gelatin, agar, pectin, carrageenan, algin and the like can be used, and gelatin is particularly preferable. Gelatin prevents the browning of sweet potatoes and maintains an excellent color tone, and since the coagulation temperature is about 20 ° C, it is difficult for the paste to jelly. It is an effective gelling agent in that it is effective in maintaining and is easy to adjust the viscosity, so that the efficiency of bottle filling is excellent. Regardless of which sweet potato is used, the amount of the gelling agent added is 0.5 to 2.0% by weight, preferably 1.1 to 1.5% by weight.

The sweet potato jam of the present invention may optionally contain various additives as required in addition to the above-mentioned components. For example, calcium chloride, calcium lactate and various calcium phosphates as Ca agents, various natural gums such as guar gum, locust bean gum, xanthan gum, carrageenan, algin and tarragant gum as tissue stabilizers, and synthetic pastes such as alginates and CMC And oils and fats such as margarine and shortening, vegetable proteins and the like. In addition, natural or artificial coloring agents can be used as coloring agents, potassium sorbate as a preservative, ascorbic acid, polymerized phosphate as an antioxidant, silicone resins, fatty acid glycerides, etc. as antifoaming agents. In addition, salt, Western liquor, spices and spices can be added.

After the gelling agent is added and sufficiently stirred, the temperature is maintained, and the sugar content and the viscosity are finally adjusted with sugar and water while stirring. In the sweet potato jam of the present invention, the sugar content is adjusted to Bx50 to 52 by a sugar meter and the acidity is adjusted to about 3 to 4 by a pH meter. The viscosity is determined based on the degree of flow as a scoop and the degree of agglomeration when dropped into water, or by measuring with a viscometer. In addition, the fluidity may be measured by a consistency meter, and further, color selection, flavor and the like may be tested by a sensory test. After the addition of the additives and the stirring and mixing are completed, the bottles are filled at a temperature of 70 to 80 ° C. This bottling is usually better done quickly to minimize flavor degradation and discoloration. Care should be taken especially when using agar or pectin instead of gelatin as a gelling agent. The bottled product is degassed as necessary and sealed with a cap to prevent deterioration of the jam. afterwards,
After sterilizing at a temperature of about 85 ° C. for about 20 to 30 minutes, a cap seal, a label, and the like are attached, and the package is shipped.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, embodiments of the present invention will be described by way of examples.

EXAMPLES Hereinafter, typical examples of the present invention will be described, but the present invention is not limited to the description of these examples. Example 1 In this example, sweet potato jam was produced using frozen paste of Ayamurasaki, a kind of hard sweet potato. FIG. 2 shows the relationship between the raw material addition order, the processing temperature and the processing time in this embodiment. 15 kg of frozen paste of Ayamurasaki is put into a thawing tank together with a bag of 2 kg or 5 kg and heated with live steam to thaw, and the paste temperature is kept at about 40 ° C. Then open the bag, transfer the thawed paste to a steam pot, and set the steam pressure to 0.1 to 0.2 kg.
/ Cm ² while heating and stirring at a temperature of about 60 ° C.
Then, 3 kg (20% by weight) of water is added in small portions in three portions, and the mixture is stirred for about 15 minutes and kneaded so that it does not adhere even when pressed with a finger. At this time, if the water content is too high and the temperature is insufficient, dumpling-like agglomerates are likely to be formed, and uniform mixing and appropriate viscosity cannot be obtained. Next, the temperature of the paste was raised to 75 to 80 ° C. while heating and stirring at a vapor pressure of 0.8 to 1.0 kg / cm ² , and 3.5 kg of sugar (2
(3.3% by weight) was added and stirred in small portions in three portions, and then 2.4 kg (16% by weight) of honey was added and stirred while maintaining the temperature of the paste at 75 to 80 ° C., followed by heating and softening. Add 4.8 kg (32% by weight) of starch syrup, mix well with stirring, and further add 0.03 kg (0.2% by weight)
Of citric acid and then 4.5 kg (30% by weight) of syrup are added. At this time, since the pH is lowered by the acid and becomes reddish, stirring is carried out sufficiently evenly until the whole becomes reddish. As the syrup, minced citrus fruits such as kumquat and boiled with sugar and water are used. Similarly, while maintaining the temperature of the mixture at 75 to 80 ° C., 0.2 kg (1.33% by weight) of gelatin is added as a gelling agent, followed by stirring and mixing. Since the cohesive strength of gelatin is reduced by heating, care should be taken in the heating temperature. Finally, while maintaining the temperature of 75 to 80 ° C., the sugar content and the viscosity are finally adjusted with sugar and water while stirring, Bx50 to 52 on a refractometer, and the acidity is pH3.
(4) The viscosity is determined based on the degree of flow as rescue and the degree of clumping when dropped into water. When the final adjustment of the sugar content and the viscosity is completed, bottling and filling are performed while maintaining the temperature of 70 to 80 ° C.
After performing heat sterilization at 5 ° C. for 30 minutes, a cap seal,
The product was affixed with labels and packaged.

Example 2 In this example, a sweet potato jam was produced using a frozen paste of koganesengan, a kind of medium-hard sweet potato. FIG. 3 shows the relationship between the raw material addition order, the processing temperature and the processing time in this embodiment. The frozen paste of Koganesengan is put into a thawing tank together with the bag in the same manner as in Example 1 and heated and thawed with live steam to keep the paste temperature at about 40 ° C. Next, open the bag and transfer 15 kg of the thawed paste to a steam pot, and set the steam pressure to 0.1 to
The temperature of the paste is raised to about 60 ° C. while heating and stirring at 0.2 kg / cm ² , and the mixture is stirred for about 15 minutes without adding water, and kneaded to such an extent that the paste does not adhere even when pressed with a finger. At this time, if the temperature is insufficient, dumpling-like agglomerates are likely to be formed, and uniform mixing and appropriate viscosity cannot be obtained. Then, as in Example 1, the vapor pressure is 0.8 to
The temperature of the paste was raised to 75 to 80 ° C. while heating and stirring at 1.0 kg / cm ² , and first, 5.0 kg (33.3% by weight) of sugar, which is more easily used in the paste than in Example 1, was added. Subsequent addition and stirring of various additives,
The final adjustment step, sterilization step, and the like were performed in the same manner as in Example 1 to produce jam of Koganesengan.

Example 3 In this example, sweet potato jam was produced using frozen paste of Benihayato, a kind of soft sweet potato. FIG. 4 shows the relationship between the raw material addition order, the processing temperature, and the processing time in this embodiment. The frozen paste of Benihayato is put into a thawing tank together with the bag, naturally thawed without heating, and kept at room temperature. Next, the bag is opened and 15 kg of the thawed paste is stirred and kneaded at room temperature for about 10 minutes without heating and without adding water, and the paste is heated and stirred at a vapor pressure of 0.8 to 1.0 kg / cm ² . The temperature was raised to 75 to 80 ° C. First, 6.0 kg (40% by weight) of sugar, which easily became compatible with the paste, was added a little more in several portions than in Example 1 and the mixture was stirred little by little. 2.4 kg (16% by weight) of honey, 4.8 kg (32% by weight) of starch syrup, 0.0% of citric acid as in Example 1 while maintaining the temperature at ８０80 ° C.
3 kg (0.2% by weight) was added, and the mixture was thoroughly stirred and mixed.
Further, 3.0 kg (20% by weight) of a smaller amount of syrup than in Example 1 is added and mixed. Thereafter, gelatin was added in the same manner as in Example 1, and a final adjustment step and a sterilization step were performed to produce a jam of Benihayato.

[0014]

The method for producing sweet potato jam according to the present invention is as follows.
By making the sweet potato a frozen paste, it is possible to store the sweet potato for a long period of time while maintaining the freshness of the sweet potato, and it is possible to produce sweet potato jam throughout the year. In addition, a method for producing sweet potato jam in consideration of differences in sweet potato varieties can be established, and sweet potato jam with stable quality can be provided. By using the gelling agent, the browning of sweet potato is prevented, the color tone is excellent, it is possible to produce a jam that is uniformly mixed and keeps the proper viscosity, and the bottle filling can be performed smoothly and the work efficiency is improved. good. Further, the use of syrup and sour agent reduces sweet potato odor peculiar to sweet potato, thereby providing a sweet flavored sweet potato jam.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing a manufacturing flow of the present invention.

FIG. 2 is a graph showing a relationship between a raw material addition order, a processing temperature, and a processing time in Example 1 using “Ayamurasaki”.

FIG. 3 is a graph showing a relationship between a raw material addition order, a processing temperature, and a processing time in Example 2 using “Koganesengan”.

FIG. 4 is a graph showing a relationship between a raw material addition order, a processing temperature, and a processing time in Example 3 using “Benihayato”.

[Explanation of symbols]

 (1): water (2): sugar (3): honey (4): syrup (5): citric acid (6): syrup (7): gelatin

Claims (8)

(57) [Claims] 1. Frozen paste of hard sweet potato is heated and thawed at 35-45 ° C.
To 65 ° C., and at this temperature, 5 to 25% by weight of water based on the weight of the sweet potato paste was added, stirred and kneaded, and further heated to 70 to 85 ° C. with heating and stirring. 61-82% by weight sweetener, 0.05-0.4% by weight based on the weight of sweet potato paste at temperature
Acidulant, 25-35% by weight syrup, 0.5-2.
A method for producing sweet potato jam, which comprises mixing and stirring while sequentially adding 0% by weight of a gelling agent. 2. A medium-hard frozen sweet potato paste is heated and thawed at 35 to 45 ° C., and then heated and stirred for 5 minutes.
After raising the temperature to 5 to 65 ° C and stirring at this temperature without adding water, kneading was performed, and then 70 to 70
The temperature is raised to 85 ° C., and at this temperature 71 to 92% by weight of a sweetener based on the weight of the sweet potato paste, 0.05 to
0.4% by weight acidulant, 25-35% by weight syrup,
A method for producing sweet potato jam, which comprises mixing and stirring while sequentially adding 0.5 to 2.0% by weight of a gelling agent. 3. A frozen paste of soft sweet potato is thawed at room temperature, stirred and kneaded without adding water, and then heated to 70-85 ° C. while heating and stirring, and the weight of the sweet potato paste is reduced at this temperature. 77-99% by weight sweetener, 0.05-0.4% by weight acidulant, 16-24 by weight
A method for producing sweet potato jam, which comprises mixing and stirring while sequentially adding a syrup of 0.5% by weight and a gelling agent of 0.5 to 2.0% by weight. 4. A sweet potato paste at 70-85 ° C.
The sweetener, the sour agent, the syrup, and the gelling agent are stirred and mixed while adding the sweetener, the sour agent, the syrup, and the gelling agent in this order. The method of making sweet potato jam. 5. The method for producing sweet potato jam according to claim 1, wherein sugar, honey and starch syrup are used in combination as a sweetener, and sugar, honey and starch syrup are added in this order. 6. The method for producing sweet potato jam according to claim 1, wherein citric acid is used as an acidulant. 7. The method for producing sweet potato jam according to claim 1, wherein gelatin is used as a gelling agent. 8. The method for producing sweet potato jam according to claim 1, wherein a citrus syrup is used as the syrup.