JPS6027346A - Sterilized fruit jelly packed in sealed container - Google Patents

Abstract

PURPOSE:The titled fruit jelly having improved appearance and color free from migration of dyestuff to jelly during sterilization by heating or preservation, obtained by blending fruit jelly with pimiento, sealing, and sterilizing it. CONSTITUTION:A red sweet pepper is used as pimiento, preferably with fruits such as peach, mandarin orange, etc. (cherry, etc. causing red migration is omitted) added to a jelly solution, sealed, and sterilized to give the desired fruit jelly. The pimiento is a saccharide solution having about 10-30 degree dextrose equivalent, preferably is preboiled for >=30min so that odor of the pimiento itself is eliminated.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a colorful sterilized fruit jelly packed in a sealed container.

It is well known that there are fruit jellies containing several types of fruits. The types of fruits that are mixed into this fruit jelly are usually peaches,
Pears, apples, mandarin oranges, pineapples, grapes, etc. are used. Here, since the pulp of peaches, pears, apples, mandarin oranges, etc. is pale yellow to yellow-orange, appropriate red fruits are added to the above fruits to improve the overall coloring. Conventionally, red colored cherries, maraschino cherries, red cherries, etc. are used. .

However, when the above-mentioned red cherries and other red fruits such as strawberries and raspberries are added to jelly, the pigments of these fruits are transferred or transferred to the jelly during sterilization heating or storage, which significantly impairs the appearance. There is a problem. In general, fruit jelly is enjoyed not only for its texture but also for its beautiful appearance, such as its color, so the above-mentioned dye transfer poses a serious problem.

The purpose of the present invention is to provide a fruit jelly with a beautiful appearance that solves these conventional problems, and its composition includes vimento as a part of the raw materials, and if necessary, the above-mentioned pimento pigment. It is a sterilized fruit jelly that is boiled in a sugar solution and packed in a sealed container.

The present invention will be explained in detail below.

The fruit jelly of the present invention uses fruits, jelly liquid, and viment as raw materials, and further includes other additives as necessary. As the flug, any conventionally used flug can be used without particular limitation, except for those that are dyed red, such as the cherry, strawberry, and raspberry mentioned above. namely, yellow peach, white peach, and mandarin orange.

Pears, pineapples, apples, pears, etc. can be used as appropriate, and any combination of these can be used.

Although the use of flug, which transfers red color, is not excluded at all, it is preferable not to use it from the purpose of the present invention. Further, the above-mentioned flug may be fresh, canned, or frozen. In addition, when using raw material, it is usually preferable to subject it to appropriate blanching treatment in advance to prevent it from discoloring before being filled into a container. When canned products are used, there is no need for operations such as peeling, and the syrup liquid can be recovered and used for boiling vimento, as will be described later.

In order to improve the appearance of the various flugs mentioned above, such as coloring,
If the fruit is large, except for grapes, it is best to cut it into pieces of about 1 crn square.

Next, in the present invention, pimento is blended with the flug and used. The above-mentioned vimento refers to red peppers, which have red fruits, are thick, sweet, and have a strong aroma, and are used in various cooking ingredients. In the present invention, the above-mentioned viment may be fresh or dried or canned. This pimento is used by cutting it into approximately 16n square pieces in order to improve its color and texture, just like the flug. In addition, vimento has a unique flavor, and its aroma may not necessarily be suitable for use in jelly, so to remove this aroma, it is recommended to boil pimento in sugar solution for 30 minutes or more. Generally, a sugar solution having a sugar content of about 10 to 30 degrees can be appropriately prepared and used. For example, when using the above-mentioned Frug canned products, it is convenient to collect and use the syrup solution.

The amount of pimento to be blended is generally 1 to 10% by weight based on the weight ratio of boiled raw soot to the flug. When dry pimento is used, the weight ratio may be about the same as that of a target, that is, 0.2 to 2 weight ratios to the flug.

Of course, the amount of viment to be blended may be changed as appropriate, taking into consideration the coloring of the entire fluge jelly.

On the other hand, a jelly liquid is prepared in the usual manner using water, a jelly-forming agent, and if necessary, sugars, fragrances, colorants, organic acids, stabilizers (such as gums that do not serve as jelly-forming agents), milk, and the like. Here, the term jelly-forming agent refers to an agent that has the property of setting its aqueous solution into a jelly-like state.
Examples include combinations of xanthan gum and locust bean gum), alginate, pectin, etc.

Using the above-mentioned jelly-forming agent, the above-mentioned jelly-forming agent and, if necessary, sugars, fragrances, etc. are added to clean water, stirred, and then heated to obtain a jelly liquid. The amount of the jelly-forming agent used may vary depending on the type of jelly-forming agent, but it is usually sufficient as long as it is 1 to 10% by weight of the jelly liquid.

Flug and viment cut into appropriate sizes are added to the jelly solution prepared as described above.

The blending ratio of the flug and viment to the jelly liquid is preferably about 1:1 to 3 (jelly liquid:fruit).

Note that the fruits here include flugue and vimento.

Next, the raw materials consisting of the jelly liquid and fruits are filled into a sealed container.The container may be anything that can be sealed internally and can be heat sterilized, such as cans, bottles, heat-resistant synthetic resin containers, etc. can be used. The above-mentioned raw materials are filled into a container while the jelly liquid remains fluid, and after the container is sealed, the container is heated and sterilized. In this case, sterilization is usually carried out at a temperature of 85°C to 95°C, although it varies depending on the size of the container etc.
It may be heated for about 30 to 60 minutes, preferably at a temperature of 90° C. for about 50 minutes.

Through the above manufacturing process, a flug jelly in which viment is blended between p flugs is obtained. This fluke jelly is peach, pear, apple, and pine.

The red of pimento is appropriately blended between the pale yellow to yellow-orange colors of mandarin oranges, etc., and the color is beautiful, and the red of vimento does not transfer to the jelly liquid even during heat sterilization and storage, and the color remains vivid. It is possible.

Next, test examples and examples of the present invention will be shown.

Test example A jelly solution having the following composition was prepared by a conventional method.

Sand sugar 28 (weight tl)) Carrageenan 4 Kiyomizu 66 Melon flavor 1.5 Citric acid 0.5 Next, fruits with the following composition were prepared.

Fruit composition Yellow peach 40 (wt%) Pear 35 Mandarin orange 7.5 Dou 13 Pimento 4°5 Yellow peach, pear, mandarin orange, and grapes should be canned products, and everything other than grapes should be 1 crn I used it by cutting it to the corner.

The viment used was a dried product, which was cut into 11M squares and boiled in recovered yellow peach and pear syrup (17° in terms of sugar content) for 30 minutes.

A mixture of 2 parts by weight of the above fruits and 1 part by weight of the above jelly liquid was filled in heat-resistant synthetic resin containers in units of 5002 and sealed, and heat sterilized at a temperature of 90°C for 50 minutes to test the fruit jelly according to the present invention. I got the item. On the other hand, as a control product, Thierry, raspberry, and cranberry were used instead of pimento, and sterilized Fruitze V
-f, obtained. After storing these test products and control products for one week, they were opened and the appearance of the jelly was observed. The results are shown in the table below.

The red color of the test product Viment did not transfer to the jelly (using Viment), and the color was beautiful.

Control product 1 The jelly around the cherry was red (cherry was used), there was discoloration, and the appearance was bad.

Control product 2 Similar to control product 1, raspberries (using raspberries) - Wrinkles were formed.

Control product 3 Same as Control product 1, and cranberry example 1 Fruit jelly packed in a sealed container using fresh vimento cut into 1 crn cubes and boiled in a sugar solution with a sugar content of 20° for 40 minutes, otherwise the same as in the test example. was manufactured. The resulting fruit jelly had a beautiful appearance with a single color, without the red color of the pimento transferring to the jelly.

Example 2 A jelly liquid and fruits were prepared according to the following formulations.

Sugar 30 (!:M:%) Carrageenan 4 Xantham gum 0.5 Cow's milk 5゜Lemon essence 1.5 Total 100 White peach 50 (wt%) Tangerine 45 Vimento 5 eyes [100 For white peach and tangerine Canned products are used, and vimento is dried, boiled for 30 minutes in recovered white peach syrup (sugar content 18"O).

After mixing 1 part by weight of the above jelly liquid and the above fruit, each 120 t each was filled and sealed in a No. 3 can and heat sterilized at about 90° C. for 40 minutes to obtain a product. The obtained fruit jelly had excellent appearance with no color transfer and 9 different colors.

Patent applicant: Kewpie Corporation

Claims (2)

[Claims] (1) Sterilized fruit jelly packed in a sealed container that contains pimento as part of the raw materials. (2) The sterilized fruit jelly packed in a sealed container according to claim 1, wherein the vimento is boiled in a sugar solution in advance.