JPS5626143A - Production of candied fruit - Google Patents
Production of candied fruitInfo
- Publication number
- JPS5626143A JPS5626143A JP10161879A JP10161879A JPS5626143A JP S5626143 A JPS5626143 A JP S5626143A JP 10161879 A JP10161879 A JP 10161879A JP 10161879 A JP10161879 A JP 10161879A JP S5626143 A JPS5626143 A JP S5626143A
- Authority
- JP
- Japan
- Prior art keywords
- solution
- concentration
- fruits
- sucrose
- dipped
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
PURPOSE: Fruits or vegetables are dipped in a sugar solution, taken out of the solution and frozen and the operations are repeated in turn in higher concentration solutions to produce candied fruits, thus permitting the production of high-quality candied fruits without deformation in a short time.
CONSTITUTION: Fruits or vegetables are subjected to pretreatments such as washing, peeling, blanching or bleaching. Then, they are subjected to freezing to form fine ice crystals in the tissues and dipped in a 20W40wt% sucrose solution so as to moderate the damages caused by freezing until the concentration of sucrose becomes 15W40wt% in the tissues. The operation of dipping in a low-concentration sucrose solution can be eliminated, when a material that have already been treated with an appropriate sucrose solution such as canned fruit is used, while it will take as long as 48hr, when carrots or burdocks are employed. The starting material treated with a low-concentration sucrose solution is taken out and frozen by placing it under a condition of lower than -12°C for 2W8hr, then dipped in a higher-concentration sucrose solution than that of the pretreating solution. In turn, the dipping operation is repeated using higher and higher concentration sucrose solutions to make the title candied fruits.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10161879A JPS5626143A (en) | 1979-08-09 | 1979-08-09 | Production of candied fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10161879A JPS5626143A (en) | 1979-08-09 | 1979-08-09 | Production of candied fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5626143A true JPS5626143A (en) | 1981-03-13 |
Family
ID=14305383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10161879A Pending JPS5626143A (en) | 1979-08-09 | 1979-08-09 | Production of candied fruit |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5626143A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62215338A (en) * | 1986-03-17 | 1987-09-22 | Glyco Kyodo Nyugyo Kk | Production of apple pickled in syrup |
| EP1449440A2 (en) * | 2004-03-10 | 2004-08-25 | Oxades | Preservation method for vegetable items, and particularly for fruit |
| JP2016123285A (en) * | 2014-12-26 | 2016-07-11 | 三菱商事フードテック株式会社 | Sugar-pickled food having new palate feeling, pickling liquid to be used in the same, and manufacturing method for food |
| JPWO2016076431A1 (en) * | 2014-11-14 | 2017-09-07 | 三菱商事フードテック株式会社 | Candied vegetable food, immersion liquid used therefor, and method for producing the food |
-
1979
- 1979-08-09 JP JP10161879A patent/JPS5626143A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62215338A (en) * | 1986-03-17 | 1987-09-22 | Glyco Kyodo Nyugyo Kk | Production of apple pickled in syrup |
| JPH0262212B2 (en) * | 1986-03-17 | 1990-12-25 | Glyco Kyodo Nyugyo Kk | |
| EP1449440A2 (en) * | 2004-03-10 | 2004-08-25 | Oxades | Preservation method for vegetable items, and particularly for fruit |
| FR2851723A1 (en) * | 2004-03-10 | 2004-09-03 | Oxades | PROCESS FOR THE PRESERVATION OF PLANTS, AND PARTICULARLY FRUIT |
| EP1449440A3 (en) * | 2004-03-10 | 2004-12-22 | Oxades | Preservation method for vegetable items, and particularly for fruit |
| JPWO2016076431A1 (en) * | 2014-11-14 | 2017-09-07 | 三菱商事フードテック株式会社 | Candied vegetable food, immersion liquid used therefor, and method for producing the food |
| JP2016123285A (en) * | 2014-12-26 | 2016-07-11 | 三菱商事フードテック株式会社 | Sugar-pickled food having new palate feeling, pickling liquid to be used in the same, and manufacturing method for food |
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