JPS5758864A - Preparation of jamlike food - Google Patents

Preparation of jamlike food

Info

Publication number
JPS5758864A
JPS5758864A JP55132944A JP13294480A JPS5758864A JP S5758864 A JPS5758864 A JP S5758864A JP 55132944 A JP55132944 A JP 55132944A JP 13294480 A JP13294480 A JP 13294480A JP S5758864 A JPS5758864 A JP S5758864A
Authority
JP
Japan
Prior art keywords
fruit
jamlike
food
pectin
sugar
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
Application number
JP55132944A
Other languages
Japanese (ja)
Inventor
Yoshiko Endo
Sukefumi Ito
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
QP Corp
Original Assignee
QP Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by QP Corp filed Critical QP Corp
Priority to JP55132944A priority Critical patent/JPS5758864A/en
Publication of JPS5758864A publication Critical patent/JPS5758864A/en
Pending legal-status Critical Current

Links

Landscapes

  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE: To prepare a jamlike food having similar texture to and much better perfume than the conventional jam, without heating, by adding sugars, pectin, and if necessary, citric acid to a green fruit, and making the mixture viscous.
CONSTITUTION: The calyx, skin, seed, etc. are removed from raw fruit. The fruit is mixed with a sugar such as sucrose, glucose, etc., 0.5W1.5%, based on the whole weight of the raw materials, of pectin, and if necessary, 0.1W0,5% of citric acid, and the mixture is made viscous without heating to obtain the objective product having a saccharinity of about 25W45, an acidity of about 0.40W0.75 and a sugar/ acid ratio of about 50W90.
COPYRIGHT: (C)1982,JPO&Japio
JP55132944A 1980-09-26 1980-09-26 Preparation of jamlike food Pending JPS5758864A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55132944A JPS5758864A (en) 1980-09-26 1980-09-26 Preparation of jamlike food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55132944A JPS5758864A (en) 1980-09-26 1980-09-26 Preparation of jamlike food

Publications (1)

Publication Number Publication Date
JPS5758864A true JPS5758864A (en) 1982-04-08

Family

ID=15093141

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55132944A Pending JPS5758864A (en) 1980-09-26 1980-09-26 Preparation of jamlike food

Country Status (1)

Country Link
JP (1) JPS5758864A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0465682A1 (en) * 1990-06-13 1992-01-15 Manfred Oelsner Process for the production of pectin and sugar containing preparation like jelly, jam or suchlike
KR20030084028A (en) * 2002-04-24 2003-11-01 귀 복 유 Mumes-sweet persimmons jam and method for producing the same
WO2006070882A1 (en) * 2004-12-28 2006-07-06 Aohata Corporation Method of producing jam

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0465682A1 (en) * 1990-06-13 1992-01-15 Manfred Oelsner Process for the production of pectin and sugar containing preparation like jelly, jam or suchlike
KR20030084028A (en) * 2002-04-24 2003-11-01 귀 복 유 Mumes-sweet persimmons jam and method for producing the same
WO2006070882A1 (en) * 2004-12-28 2006-07-06 Aohata Corporation Method of producing jam
JP4766265B2 (en) * 2004-12-28 2011-09-07 アヲハタ株式会社 Jam production method

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