JPH02242645A - Fruit jelly and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain a unique taste and flavor containing fused tastes and flavors of a fruit and a spice, having rich body and giving strong impact by adding a spice or spice extract to a fruit jelly. CONSTITUTION:A raw material liquid is prepared by heating a gelling agent together with other raw materials such as water, thereby melting the gelling agent. The hot raw material liquid is mixed with a fruit raw material, spice and/or its extract and various other necessary raw materials. The content of the essential oil of the spice in the mixed jelly is adjusted to 0.05-20wt.mg%. The raw material liquid added with the fruit raw material, etc., is filled and sealed in a heat-resistant vessel and heated at 70-95 deg.C for 5-45min. The heat- treated jelly sealed in the vessel is maintained in sealed state for >=6hr after the heat-treatment.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to fruit jelly and a method for producing the same.

(Prior art) Fruit jellies containing fruit juice and pulp are commercially available, but these include alcoholic beverages, syrups, and
Various fragrances are used. However, since the flavors of the above raw materials are generally monotonous, there is a need for fruit jellies with even better flavors than these.

(Problems to be Solved by the Invention) In view of the above-mentioned current situation, the present invention particularly aims to provide a fruit jelly whose flavor is upgraded compared to conventional ones.

(Means for Solving the Problems) As a result of repeated research to achieve the above object, the present inventors found that when fruit jelly contains spices or spice extracts, fruits and spices It has been discovered that the flavors of each of the ingredients are harmonized to achieve a unique flavor that is extremely rich and has a strong impact.

The present invention has been made based on the above findings, and includes adding spices and/or extracts thereof to fruit jelly containing fruit raw materials and a gelling agent so that the amount of essential oil of the spice in the jelly is 0.05 to 0.05. The technical gist is a fruit jelly characterized by containing 20 mg% by weight.

Examples of fruit raw materials include fruit juice, concentrated fruit juice, fruit pulp (fruit from which skin and seeds have been removed, or shredded fruits thereof, etc.), fruit puree, fruit flavors, and the like. These can be used in any combination. Fruit types include cherries, oranges, grapefruits,
Blueberry, banana, strawberry, apple, gray,
Examples include lemon, pruno, pineapple, kiwi, pear, beach, plum, mango, loquat, melon, passion fruit, apricot, and fretsubu.

In the case of fruit juice, fruit pulp, fruit puree, etc., the above fruit raw materials are preferably used in a proportion of 10 to 60% by weight (hereinafter weight % is simply referred to as %) in the jelly, and in the case of fruit flavor, It is preferable to use it in a proportion of 0.05 to 0.5% in the jelly. These can impart a good fruit flavor to the jelly.

As the gelling agent, any of those commonly used in food processing may be used. In addition, it is recommended to use an odorless gelling agent such as carrageenan, locust bean gum, agar, farcellan, gellan gum, etc. without enhancing the flavor of fruits and spices. This is preferable compared to using . The amount of gelling agent used in the jelly is usually 0.5 to 2.0%.

The spices and/or extracts thereof that are featured in the present invention include whole spices, ground spices, flavor-synthesized spice flavors extracted from spices by conventional methods, essential oils of spices, oleoresins, and the like.

Among these, it is particularly preferable to use natural spice flavors, spice essential oils, and oleoresins, which can impart the most excellent flavor to the jelly in fusion with the fruit flavor. Further, it is preferable that whole or ground spices are heated together with a raw material liquid containing fruit raw materials, a gelling agent, etc. to impart a spice flavor to the raw material liquid, and then removed from the raw material liquid. In this case, for example, whole or ground spices may be placed in a mesh bag and heated together with the raw material liquid, and after heating, the bag may be removed from the raw material liquid.

Examples of spices include thyme, basil, aniseed, cloves, fennel, ginger-cinnamon, pepper, paprika, fenugreek seed, nutmeg, star anise, oregano, lorel, marjoram, rosemary, peppermint, tarabon, and dill seed. can do.

The above-mentioned spices and/or extracts thereof have an essential oil content of the spice in the jelly of 0.05 to 20 mg% by weight (hereinafter, mg% by weight is simply referred to as mg%), preferably 0.1 to 5% by weight.
Use in mg%. When the amount of essential oil of the spice in the jelly is less than 0.105 mg%, it is difficult to impart a good flavor to the jelly by harmonizing with the flavor of the fruit raw material.

On the other hand, if it exceeds 20 mg%, the flavor of the spice in the jelly will be too strong, which is not desirable. Therefore, by using the amount of essential oil within the above numerical range, it is possible to impart a good flavor to the jelly by harmonizing with the flavor of the fruit raw material.

The fruit jelly of the present invention is composed of the above-mentioned raw materials, and if necessary, various sweeteners such as sucrose, granulated sugar, and syrup, organic acids such as citric acid and lactic acid, water, flavoring, coloring, Alcoholic beverages, various flavors, nutrients, edible fibers, etc. can be optionally contained.

Although the fruit jelly of the present invention can be produced by any method using the above-mentioned raw materials, an example of a particularly desirable production method for obtaining a jelly with good flavor will be described below.

First, in producing fruit jelly, a gelling agent is heated together with other raw materials such as water to melt the gelling agent and create a raw material liquid. Heating is usually carried out at a temperature of about 5°C or more higher than this, depending on the melting temperature of the gelling agent used. For example, when using carrageenan, 75-90℃
In the case of agar, a temperature of about 85 to 100°C is appropriate.

Fruit raw materials, spices and/or extracts thereof, and other necessary raw materials are added to the above-mentioned heated raw material liquid and mixed. In other words, by not subjecting the fruit raw materials and spice raw materials to the above-mentioned heating treatment together with the gelling agent, the flavor of the fruit raw materials and spice raw materials can be prevented from deteriorating due to heating, and the flavor of both can be more appropriately preserved in the jelly product. can be given to Note that a cold water-soluble gelling agent such as gelatin can also be used. In this case, you can prepare a raw material solution by dissolving the gelling agent in cold water and adding fruit raw materials, spice raw materials, etc., or by mixing cold water and all other raw materials.
A raw material liquid can be easily prepared without deteriorating the flavor of fruit raw materials and spice raw materials.

Next, the raw material liquid to which fruit raw materials etc. have been added is filled into a heat-resistant container, sealed and heat-treated at 70-95°C (preferably 75-85°C) for 5-45 minutes (preferably 20-35 minutes). . The purpose of the above heat treatment is to fully incorporate the flavors of the fruit ingredients and spice ingredients into the jelly. When either or both of the temperature and time of the heat treatment is below the above numerical range, there is a tendency that the jelly cannot be sufficiently imparted with fruit and spice flavors. On the other hand, if either or both of the temperature and time of the heat treatment exceeds the above numerical range, the fruit flavor of the jelly tends to decrease. Therefore, under the above heating conditions, the flavor of fruits and spices can be blended into the jelly, and a good flavor can be achieved. In addition, the above heat treatment can also serve as sterilization of the jelly.
For example, while adjusting the pH of the jelly to about 3.7-4°C, heat treatment is performed at 75-85°C for 20-35 minutes, or
Alternatively, by performing heat treatment at 85 to 95°C for 5 to 25 minutes, a packaged jelly with good flavor and that can be stored at room temperature can be obtained.

Next, the container-filled jelly heat-treated as described above is kept in a sealed state for 6 hours or more, preferably 1 to 2 days or more after the heat treatment. In other words, by this operation, the fruit and spice flavors of the jelly can be made more coherent. The heat-treated jelly in a container can be cooled to about room temperature if necessary, and in this case as well, the container is kept sealed after the heat treatment under the same conditions as above. In addition, in order to prevent the flavor of the jelly from deteriorating due to preheating after the heat treatment, or to improve the gel strength of the jelly, it is desirable to perform the above cooling treatment. It is desirable to cool the

(Effects of the Invention) According to the fruit jelly of the present invention, the flavors of the fruit ingredients and spices are harmonized to achieve a unique flavor with rich body and strong impact, and the flavor is upgraded compared to conventional ones. A high quality jelly is obtained.

[Example 1] (Raw material blend) Carrageenan 1.5 parts Granulated sugar 14.5 parts Citric acid 0.4 parts Sodium citrate 0.3 parts Blueberry 10.0 parts Clove flavor 0.04 parts by weight (Essential oil content 5%) Water 73.26 parts by weight (Production method) Among the above raw materials, carrageenan, granulated sugar and water were heated to 85°C to obtain a raw material liquid. Add and mix citric acid, sodium citrate, and clove flavor to the above raw material solution.
A heat-resistant container with a capacity of about 100 cc was filled with 10 g, and the upper opening of the container was sealed with a lid material. The container containing the above raw materials was heat-treated at 80° C. for 25 minutes in a retort.

Immediately after the heat treatment, the jelly in the container was cooled to room temperature. The pH of the produced jelly was about 3.8.

When 6 hours had elapsed after the above heat treatment, the container was opened and the jelly was eaten, and the jelly had a rich and deep blueberry flavor. Furthermore, even when jelly produced in the same manner was eaten after being heated and stored at room temperature for 60 days, it was still of high quality as in the above case.

[Example 2] (Raw material composition) Agar 0.5 parts by weight Granulated sugar 10 parts by weight Citric acid 0. 5 parts by weight Orange puree 20 parts by weight Cinnamon flavor 0.01 part by weight (with 5% essential oil content) Orange flavor 0. 1 part by weight water
68.89 parts by weight (manufacturing method) Among the above raw materials, agar, granulated sugar and water were heated at 95°C.
A raw material liquid was obtained. Add citric acid to the above raw material solution,
Add and mix 90 cc of raw material liquid with orange puree, cinnamon flavor, and orange flavor to a volume of approximately 90 cc.
The mixture was filled into a heat-resistant container (c), and the upper opening of the container was sealed with a lid material. Heat the container containing the above ingredients in a hot water bath at 75℃ for 3 minutes.
Heat treatment was performed for 0 minutes. Immediately after the heat treatment, the jelly in the container was cooled to room temperature.

When the jelly was eaten after being stored at room temperature for 60 days after the heat treatment described above, the jelly had an orange juice-like flavor with a strong impact.

[Example 3] (Raw material composition) Carrageenan 1.5 parts by weight Sucrose 17.2 parts by weight Citric acid 0.4 parts by weight Sodium citrate 0.3 parts by weight Nutmeg (whole) 1.0 parts by weight (Essential oil content 10%) ) Cherry juice 10.0 parts by weight Water 6966 parts by weight (Manufacturing method) Of the above raw materials, carrageenan, sucrose, water and nutmeg in a mesh bag were heated to 85°C to obtain a raw material liquid. . Quickly remove the nutmeg bag from the raw material solution, add citric acid, sodium citrate, and cherry juice to the raw material solution, fill 90 cc into a heat-resistant container with a capacity of about 90 cc, and open the upper opening of the container. It was sealed with a lid. Place the container containing the above raw materials in a retort at 85℃ for 30 minutes.
Heat treated for minutes. After the heat treatment, the packaged jelly was cooled to room temperature. The pH of the produced jelly was about 3.9.

When the jelly was eaten after being stored at room temperature for 60 days after the above heat treatment, it had a mellow and rich cherry flavor.

Claims (3)

[Claims] (1) A fruit jelly containing fruit raw materials and a gelling agent should contain spices and/or extracts thereof such that the amount of essential oil of the spice in the jelly is 0.05 to 20 mg% by weight. Characteristic fruit jelly. (2) The fruit jelly according to claim 1, wherein the gelling agent is one or more selected from the group consisting of carrageenan, locust bean gum, agar, farcellan, and gellan gum. (3) After heating and melting the gelling agent, the fruit raw materials and spices and/or their extracts are added to the gelling agent, which is then filled into a sealed container and heated at 70 to 95°C for 5 to 45 minutes. A method for producing fruit jelly, which comprises performing a cooling treatment if necessary, and keeping the container sealed for 6 hours or more after the heating treatment.