JPH01317360A - Preparation of jam - Google Patents

Abstract

PURPOSE:To prepare jam, etc., easy to carry and having excellent taste and flavor, etc., by mixing dried fruit, etc., to powder of sugar, pectin and calcium, adding hot water to the obtained powdery raw material for jam and kneading the mixture to gelatinize the mixture by the reaction of pectin and calcium. CONSTITUTION:The objective jam, fruit sauce, sherbet, etc., are prepared by preparing a powdery jam raw material composed of 83.5% of sugar, 13.5% of freeze-dried fruit, 2.05% of pectin and natural gum, 0.79% of citric acid, etc., 0.08% of sodium citrate and 0.08% of calcium and adding a proper amount of hot water to the raw material according to the use.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing jams using powdered jam raw materials.

(Prior Art) The manufacturing process for manufacturing conventional jam is as follows.

Boiling fruits → Adding and mixing sugars and pectins → Adjusting sugar content by heating and concentrating → Adding acids, coloring agents, and young numbering agents → Filling containers → The manufacturing process for chilled sauces and sherbet is the same. be.

(Problems to be Solved by the Invention) However, in the above-mentioned conventional technology, since it is necessary to perform heat treatment by heating, the original flavor and color tone of the fruit etc. are lost, and the young fruit, etc.
We were forced to add coloring, etc.

In addition, since it is a gelled semi-liquid, it is heavy and inconvenient to carry. Also, sauces and sorbets cannot be made from jam and must be manufactured separately from the beginning, so jams, sauces,
There was a problem in that the sherbet had to be prepared separately.

(Means for solving the problems) The present invention aims to solve the above problems.
Powdered jam raw material was prepared by mixing pectin and calcium in powder form, and further mixed with dried fruit, etc., and then adding boiling water to the powdered jam raw material and kneading it to cause the pectin and calcium to react and form a gel. This is a characteristic feature.

Example 1, Basic blended sugar for powdered jam: 83.5% freeze-dried fruit
13.5% pectin and natural gum
2.05% citric acid or malic acid 0.79% sodium citrate 0.08% calcium
0.08% 2. Application example of powdered jam Based on the basic formulation of the powdered jam described above, a powdered jam was prepared using freeze-dried strawberries. By using this, jam,
Used for sauce and sorbet.

1) Jam adjustment Mix 50g of powdered jam with 50m of boiling water,
The viscosity was increased by cooling in water for ~3 minutes or standing at room temperature for 7-8 minutes to make a jam for spread.

2) Adjustment of fruit sauce 50 g of powdered jam was mixed with 60 mf of boiling water, cooled in the same manner as in 1) above, and this sauce was used as a sauce for ice cream and yogurt.

3) Preparation of sherbet 60 mQ of boiling water was added to 50 g of powdered jam, and a sherbet was prepared by freezing in a household freezer for about 2 hours or more.

In the above example, freeze-dried strawberries were used, but the same physical properties as described above can be obtained using fruits such as kiwi, blueberries, and apples, vegetables such as carrots and kapocha, and dried flowers of orchids, roses, and herbs. can be reproduced.

In the above examples, pectin and natural gum are stabilizers, but the pectin used here reacts with calcium and has a gelling effect, so it is an essential component. Sodium citrate is used to adjust p++ and improve taste, and is used as necessary.

(Effects) According to the present invention, a powdered jam raw material is prepared by mixing sugar, pectin, and calcium in powder form, and further mixed with dried fruit, etc., and boiling water is added to the powdered jam raw material and kneaded to prepare pectin and calcium. It reacts and turns into a gel, so you can easily make jams, fruit sauces, etc. just by adding boiling water.
Jams such as sherbet can be made by using dried fruits and vegetables that have a fresh feel such as freeze-drying.
It maintains a fresh taste and color, and because it uses powdered raw materials, it can be used in only the required amount even after opening, and it is convenient to make jams, sauces, and sherbet from the same powdered raw material.

Claims (1)

[Claims] Sugar, pectin, and calcium were mixed in powder form, and dried fruits were further mixed to make a powdered jam raw material, and boiling water was added to the powdered jam raw material and kneaded to cause the pectin and calcium to react and form a gel. Method for producing jams.