JP3077108B1 - Strawberry jam production method with special raw material processing - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To provide a method for treating a strawberry raw material for jam and a method for producing a strawberry jam, which can give the strawberry jam a coating spreadability while leaving the presence of strawberry solids. SOLUTION: The method of treating the strawberry raw material for jam is as follows.
It is deformed by passing through a gap of 10 mm. The method for producing strawberry jam includes a step of deforming strawberries by passing them through a gap of 2 to 10 mm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating a strawberry material used for jam and a method for producing a strawberry jam, and more particularly, to whether the strawberry material is raw strawberry or frozen strawberry. Regardless, it is possible to impart good coating extensibility while improving the presence of the solid in the jam,
The present invention relates to a method for treating strawberry raw materials and a method for producing strawberry jam.

[0002]

2. Description of the Related Art Jam is one of the most common fruit processed products currently distributed. This jam is
It is made by heating fruits and the like to jelly together with sugars, and is also produced by adding gelling agents, sour agents, flavors and the like. Among these jams, strawberry jam using strawberries is the most eaten in Japan, and its flavor is the most suitable for Japanese tastes. For this reason, strawberry jam accounts for about 50% of the domestic production of jam. Jam was originally developed as a method of storing fruits, but is now mainly eaten by applying it to bread or confectionery or sanding it. Therefore,
The jam is required to have not only the quality of excellent flavor, but also the functionality such as coating extensibility, ease of use, and the like. In addition, recently, luxury and genuine taste are preferred, and for this reason, the so-called preserve style, which has a solid presence by keeping the strawberry solid in its original form or by retaining the original shape of the pulp piece At present, products are becoming mainstream.

[0003]

In the case of producing strawberry jam industrially, strawberry raw materials include a dicer for processing the strawberry into a dice and a chopper for further reducing the strawberry into a mince. It is charged after performing pre-processing such as. By this treatment, when the strawberry raw material and sucrose are heated and concentrated, sugar penetration into strawberry fruits is promoted, and the physical properties of strawberry jam can be controlled by a gelling agent such as pectin. Further, this stabilizes the quality of the jam and imparts the application extensibility to make it easy to apply to bread and confectionery.
However, in these treatments, it is extremely difficult to maintain the quality, that is, the presence of solids, in preserve-style jams that retain the original form of solids or pulp, which is becoming mainstream at present.

[0004] For this reason, in the case of manufacturing with a solid presence quality, strawberry raw materials are charged as they are without performing raw material processing such as dicer processing and chopper processing which are generally processed. Since no mechanical treatment is performed, a jam having a solid presence with good grain retention can be produced. However, when a large amount of preserve-style jam with good grain retention is industrially manufactured, the following quality problems occur.

[0005] In other words, if the solid residue becomes better, there will be variations in appearance due to the size of the grains of the raw strawberry, and it is necessary to match the size of the raw strawberry. However, it is currently difficult to adjust such raw materials in view of the current cultivation conditions and the like in order to manufacture industrially stable jams while improving the quality. Further, since no mechanical treatment is performed on the solid, variations in the ripeness of the strawberry raw materials cause variations in the sugar permeation of the individual pulp. In order to prevent such variations, heating and concentration are usually performed for an extended period of time, but during this time, mechanical stirring must be performed more than necessary to make the quality uniform. And
The strawberry solids are crushed by the long-time heating and stirring, so that the remaining grains are deteriorated and the presence of the solids is lost. In addition, the original flavor of the strawberry disappears.

In addition, for example, when applying strawberry itself to bread, the strawberry will not be crushed unless a large force is applied, and uniform application cannot be performed. This phenomenon occurs in jams with good grain retention. In other words, the strawberry jam itself is blended so as to impart ease of application and application height. However, strawberry solids that are intentionally intended to be present will not be crushed without exerting a large force in the same manner as the strawberry itself, and the particles and solids cannot be applied uniformly. Therefore, this jam gives a high-grade feeling due to the presence of remaining grains and solids, but does not provide the physical properties of the jam required for coating.

Therefore, it is difficult to industrially produce strawberry jam which has a good grain retention, a solid presence, and is excellent in spreadability on bread.

Accordingly, an object of the present invention is to provide a method for treating a strawberry raw material for jam which can impart the strawberry jam with a spreadability to bread and confectionery while leaving the presence of strawberry solids.
And a method for producing strawberry jam.

[0009]

Means for Solving the Problems The present inventors have sorted out the shortcomings and advantages of the conventional strawberry raw material processing method, focused on a new strawberry raw material processing method, and made repeated studies. As a result, the present invention was completed after diligent research on a mechanical processing method that can obtain the presence of strawberry solids without imposing a load on the strawberry raw material as much as the dicer processing and the chopper processing.

That is, the method for treating a strawberry raw material for jam according to the present invention is characterized in that the strawberry is deformed by passing through a gap of 2 to 10 mm. Further, the method for producing strawberry jam includes a step of deforming the strawberry by passing through a gap of 2 to 10 mm.

The strawberry raw material or strawberry raw material for strawberry jam is passed through the gap of 2 to 10 mm, and the strawberry is made into a flat solid, so that the solid is unnecessarily broken or broken in the jam manufacturing process. It is a raw material with no presence, and a solid presence can be obtained. In addition, by this treatment, a strawberry raw material having a shape, a size, and a hardness that can provide easy application can be obtained, and application extensibility can be obtained. In other words, the mechanical load as much as the dicer treatment or the chopper treatment is not applied to the strawberry raw material. Also,
The strawberry raw material which has been subjected to this treatment has a solid presence, and by using this strawberry raw material, it is possible to obtain a strawberry jam excellent in application extensibility.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, the procedure of a method for treating a strawberry raw material for jam and a method for producing strawberry jam according to an embodiment of the present invention will be described in detail.

First, the procedure of a method for treating a strawberry raw material for jam will be described. In addition, the storage format of the used strawberry raw materials,
The variety, type and form are not particularly limited, and those usually used as a raw material for jam can be used. Known raw materials such as raw strawberries, frozen strawberries, frozen thawed strawberries, domestic strawberries and foreign strawberries, sweetened frozen strawberries, sugar-free frozen strawberries, Nyoho, Yutaka's incense and marshall can be used.

These materials are passed through a gap of 2 to 10 mm. In addition, rather than the shape of the device that maintains this gap,
It is important to pass through the gap, and the shape and method of the device are not particularly limited. That is, the gap can be maintained as in a known method such as a press type in which a plate-shaped device is lowered from above by applying pressure, a type in which the plate is passed through a roll, a type in which a pipe having a gap of 2 to 10 mm is passed, and the like. Any device can be used without particular limitation.

The reason why the gap is preferably in the range of 2 to 10 mm is as follows. That is, when the gap is smaller than 2 mm, the shape of the strawberry raw material is destroyed, and the strawberry raw material has the same shape as the strawberry raw material subjected to the dicer or chopper treatment. Therefore, the presence of the solid in the jam cannot be improved. Further, when the gap is wider than 10 mm, even when mechanical processing is performed in this gap, the shape becomes the same as that of the strawberry raw material not subjected to the mechanical processing, and a jam with improved application extensibility is not obtained.

Next, the procedure of the method for producing strawberry jam of the present invention will be described. The method for producing strawberry jam of the present invention comprises:
It is important to include a step of deforming the strawberry by passing it through a gap of 2 to 10 mm. Therefore, other processes, devices,
Raw materials and the like can be used without any particular limitation. That is, a conventionally known manufacturing method can be used, and there is no particular limitation on the mixing, heating, stirring, cooling, filling steps and methods. In addition, known substances such as sugars, gelling agents, sour agents, and flavors other than the strawberry raw materials used as the raw materials can be used, and are not particularly limited.

The strawberry deformation treatment, which is an essential step in the present invention, which passes through a gap of 2 to 10 mm, can be performed before the strawberry jam is charged into other raw materials, or after all the raw materials have been charged, It may be performed in any step such as after heating and concentration and after cooling, and is not particularly limited. The device and method for maintaining the gap at this time are not particularly limited. That is, the gap can be maintained as in a known means such as a press type in which a plate-shaped device is lowered from above by applying pressure, a type in which a plate is passed between rolls, and a type in which a pipe having a gap of 2 to 10 mm is passed. Any device can be used without particular limitation.

This gap is preferably 2 to 10 mm. 2m
If it is smaller than m, the shape of the strawberry raw material will be destroyed, and it will be in the same form as the case of using the strawberry raw material that has been subjected to the dicer or chopper treatment. Further, when the gap is larger than 10 mm, even if the mechanical treatment is performed, it is impossible to produce a jam having the same shape as that of the case manufactured without the mechanical treatment and having improved application extensibility. The strawberry jam produced by the method of the present invention is excellent not only in flavor but also in solid presence, and excellent in extensibility when applied to bread and confectionery.

As described above, the present invention is a method for treating a strawberry raw material for jam which can produce a strawberry jam excellent in solid presence and application spreadability as compared with conventional strawberry jam raw material processing. Further, the present invention is a method for producing strawberry jam excellent in solid presence and application spreadability.

Next, the strawberry jam using the strawberry raw material obtained according to the present invention is compared with an example of a strawberry jam and a comparative example. Clarify that it is a processing method.

(Example 1, Comparative Examples 1 and 2) Frozen strawberries obtained by adding sucrose at a ratio of 20 to raw strawberries 80 at a weight ratio are subjected to raw material treatment as shown in Table 1 after thawing. Was. Next, strawberry jam was produced in the following manufacturing process using the respective processing raw materials at the same composition ratio as shown in Table 1.

(Manufacturing process) In the raw material ratios shown in Table 1, a gelling agent is first mixed well with sucrose. Next, sucrose mixed with water and a gelling agent and each strawberry raw material for jam are put into a heating kettle equipped with a vacuum jacket device, and heated and mixed until boiling. Thereafter, the mixture is kept in a boiling state for 20 minutes, and an acidulant and other raw materials are added, the sugar content is adjusted, and the heating is completed. Then, it cooled and filled in the bottle container. The quality and evaluation are also shown in Table 1.

[0023]

[Table 1]

From the results shown in Table 1, it is clear that the strawberry jam produced using the strawberry raw material subjected to the treatment of the present invention is excellent not only in flavor, but also in solid presence and application spreadability. Therefore, it is clear that the method for treating a strawberry raw material for jam of the present invention can give a strawberry jam a function that has not been obtained until now.

Next, it will be clarified that the method for producing strawberry jam obtained by the present invention is a method for treating a raw material which has an excellent solid presence and can impart coating spreadability.

(Example 2) A frozen strawberry raw material obtained by adding sucrose at a ratio of 20 to 80 raw strawberries in a weight ratio was subjected to the same mechanical treatment as in Comparative Example 2 after thawing. Strawberry jam was produced at the same composition ratio as in the following manufacturing process.

(Manufacturing process) In the raw material ratio, first, a gelling agent is mixed well with sucrose. Next, sucrose and strawberry raw materials mixed with water and a gelling agent are put into a heating kettle equipped with a vacuum jacket device, and heated and mixed until boiling. Thereafter, the mixture is kept in the boiling state for only 20 minutes, the sour acid and other raw materials are added, the sugar soil is adjusted, and the heating is completed. Then cool down,
The mixture was continuously passed through a pipe having a gap of 4 mm (length: 30 cm, width: 50 cm) and filled in a bottle container. The quality and evaluation are also shown in Table 1.

In Table 1, the results of Example 2 and Comparative Example 2
From the comparison of the results, the method for producing strawberry jam of the present invention,
It is evident that it is excellent not only in flavor but also in solid presence and spreadability of the coating. Therefore, it is clear that the method for producing strawberry jam of the present invention can impart functions that have not been obtained so far.

[0029]

As described above, according to the present invention, it is possible to produce strawberry jam which is superior in the presence of strawberry solids and the spreadability of strawberry, as compared with the case where it is produced by the conventional processing method.
It is possible to provide a method for treating a strawberry raw material for jam and a method for producing strawberry jam.

By using the method of the present invention, it is possible to industrially produce strawberry jam having a good flavor and solid presence, and excellent coating spreadability.
It is a revolutionary technology for the industry because it can provide high-quality jams that provide functionality and luxury that could not be obtained until now.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/06 A23N 1/00-17/02 A23L 1/00-1/035 A23L 1/212 A47J 17 / 00-25/00

Claims (2)

(57) [Claims] 1. A method for treating a strawberry raw material for jam, wherein the strawberry is deformed by passing through a gap of 2 to 10 mm. 2. A method for producing strawberry jam, comprising the step of passing strawberries through a gap of 2 to 10 mm to deform the strawberries.