JPS6236155A - Production of jam, marmalade and vegetable paste - Google Patents

Abstract

PURPOSE:To obtain the titled vegetable paste having excellent flavor, color and quality, by using fruits, vegetables, etc., optionally added with sugar, gelling agent, etc., as a raw material, heating, pressurizing and kneading the raw material with a twin-screw extruder, and cooling the kneaded product under aseptic condition. CONSTITUTION:Fruits such as apple, strawberry, summer orange, etc., or vegetables such as pumpkin, carrot, etc., are optionally added with a sugar such as sucrose, a colorant, a flavor, a gelling agent such as pectin and an acidulant such as citric acid, malic acid, etc. The obtained raw material is heated, pressurized and kneaded continuously with a twin-screw extruder to effect the extrusion cooking. The cooked raw material is extruded through the die of the extruder and cooled to obtain the objective jam, marmalade or vegetable paste.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a process for the continuous production of jams, marmalade and vegetable pastes.

[Conventional technology]

Conventionally, methods for producing jam, marmalade, and vegetable paste include the double boiler method and the vacuum concentration method.As for other patent applications, the closed double boiler method is used to produce prepared pulp, fruits, vegetables, etc. Pour into an open pot and stir while stirring.
In this method, sugar, pectin, acid, etc. are sequentially added as necessary, and the mixture is concentrated while boiling down. This process is carried out under high temperature heating (90
Since it requires stirring for a long time (30 to 40 minutes) at a temperature of ~100°C), it has problems such as decomposition of pectin, change in color tone, and loss of aroma. Furthermore, since it is a batch method, it is difficult to adjust the color tone, consistency, sugar content, acidity, etc. of each batch, and it has drawbacks such as a high risk of contamination by microorganisms.

On the other hand, the vacuum concentration method is performed under vacuum and low temperature conditions (50 to 60
This method allows for continuous production and produces jam, marmalade or vegetable paste of consistent quality, which is superior to the double pot method in this respect. However, this vacuum AF method is complicated to operate, and the loss of aroma components due to reduced pressure is unavoidable.In order to increase the shelf life of the product, it is necessary to heat it again at 80-90℃ for about 30-40 minutes. , sterilization is required.

Regarding the closed type scraped formation heat exchanger method, please refer to Japanese Patent Application Laid-Open No. 1986-11.
As described in JP-A No. 0851 and JP-A-50-52259, it has been shown that agents such as slow-acting acidulants and slow-acting acidulants can prevent the loss of aroma and continuously produce products with stable quality. use, which complicates the manufacturing process.

In addition, all of the raw materials need to be mixed uniformly before the heating process, and heating with a drawing heat exchanger is insufficient for sterilization, so another heat sterilization is necessary to increase the shelf life of the product. .

[Problem that the invention seeks to solve]

As mentioned above, the conventional manufacturing methods for jam, marmalade, and vegetable paste have various problems such as loss of aroma, deterioration of color tone, variation in quality, complexity of manufacturing process, formulation and operation, and quality in terms of microorganisms. There are problems such as a decline in

In addition, the demand for sugar-free or low-sugar pastes, fresh jams, etc. has increased particularly recently, and it has become difficult to meet the demand with conventional manufacturing methods in terms of product shelf life.

This invention solves these problems all at once.

[Means for solving problems]

In order to solve the above problems, the present researchers have conducted various studies and found that the high temperature and
The present invention was developed by focusing on high pressure, kneading function, and excellent conveyance and continuous productivity for high moisture raw materials and high viscosity raw materials.

In other words, pulp, fruit, peel, or vegetables are used as raw materials, and if necessary, sugars, flavorings, gelling agents, acidulants, etc. are used as raw materials, and this is continuously heated and pressurized using a twin-screw extruder. By kneading, extruding through a goo, and cooling aseptically, a sterilized jam, marmalade, or vegetable paste with excellent aroma, color, and quality can be produced in a very short time.

The raw materials used in the present invention are selected depending on the type of final product. Fruits include apples, strawberries, mandarin oranges, and peaches; pericarp skins include mandarin oranges and summer mandarin peel; and vegetables include kapocha, carrots, Sweet potatoes are used.

These raw materials are washed with water as a pretreatment, and then peeled, cored, or cored depending on the raw material.

- Perform decoction, etc., and then shred, crush, strain, etc. using a chitapper, slicer pulper, etc.

Sugar is mainly used as sugar, including glucose, fructose,
Maltose, reduced maltose starch syrup, etc. are used.

CMC is usually used as a food additive for coloring and flavoring.
Tamarind is also sometimes used for tissue improvement.

As acidulants, citric acid, tartaric acid, malic acid, fumaric acid, etc. are used for the purpose of strengthening jelly and improving flavor.

Although the addition of salts is used for the purpose of controlling rapid gelation caused by acid and helping to form a mild gel, it is not necessarily necessary in the production method of the present invention.

The extruder is formed of a cylindrical barrel and is connected to various raw material supply devices depending on the nature of the raw material to be processed. There are two types of extruders, one-screw type and two-screw type, depending on the number of screws, but twin-screw extruders are mechanically superior to extruders with high moisture content and high viscosity. It exhibits excellent performance, and heating, pressurization, and kneading can be easily controlled. In producing the jam, marmalade, and vegetable paste of the present invention, a single-screw extruder has problems in transportability because the raw materials have high moisture content and high viscosity, and therefore, the extruder is limited to a twin-screw extruder.

After pre-treated fruits and vegetables are mixed with sugars, colorants, flavors, gelling agents, acidulants, salts, etc. as necessary, they are quantitatively supplied to the raw material supply port of the extruder using a Mono pump. So-called extrusion shoeing, which involves heating, pressurizing, and kneading, is performed inside the barrel. Next, a closed scraped heat exchanger (
By connecting the cooling machine and pre-sterilizing the device, jam sterilized by extrusion curing,
Marmalade or vegetable paste continuously
It can be cooled aseptically and obtained as a product. In this case heating is 120-180'C residence time 80-160'
It is better to set it to seconds.

When feeding various raw materials to the extruder, we do not perform pre-mixing, and instead feed finely chopped or ground fruits and vegetables as they are to the extruder using a mono pump. It is also possible to feed sugars, coloring agents, fragrances, gelling agents, acidulants, salts, etc. in fixed amounts according to the mixing ratio using the feeder. That is, according to the present invention, a pre-process of heating, mixing, and melting at a temperature that does not cause budding is not necessarily required.

After cooling, it can be filled into containers using a filling machine to produce a product.

In order to see the influence of the manufacturing method and conditions on quality, an experimental example will be described below.

Experimental Example After washing strawberries (Hoko variety) with water, they were decholled and cut into small pieces using a food slicer. To 6 parts, 4 parts of caster sugar was added and mixed to obtain raw materials.

The mixed raw materials were quantitatively supplied to the extruder using a Mono pump, and extrusion pumping was performed under the following conditions. The extruder used in the experiment was Kurji.
It is BC-45 type manufactured by Loire.

On the other hand, as a control, a trial production was carried out using the same raw materials using the conventional double pot manufacturing method, and the quality of the final product was compared. As for the heating conditions, after the product temperature reached 95° C. or higher, heating was performed for 30, 60, and 90 minutes, and each sample was collected and immediately cooled.

Note that stirring was continued during heating.

The color, flavor, and gel strength (texture) of each product obtained using the painting method were sensory checked, and the results were very good (◎).
Evaluation was made as good (◯), poor (△), or poor (x).

In addition, in order to check the quality in terms of microorganisms, we measured the number of general viable bacteria (using a standard agar medium, cultured at 35°C for 48 hours) and heat-resistant bacteria (the product was placed in a test tube, immersed in an oil bath, and the contents were reduced to 1.
After reaching 00°C, the temperature was maintained for 5 minutes, immediately cooled, and cultured at 40°C for 48 hours using a standard agar medium.

The results are shown in Table 2.

(Hereinafter, blank spaces) As is clear from the above results, in the double pot method, as the heating time increased, the color, flavor, and gel strength decreased, and the quality became poor after 60 minutes.

For those using an extruder, the temperature inside the barrel is in the range of 100 to 180℃, and the color, flavor, and gel strength are improved.
Looking at microbial quality, heat-resistant bacteria remained even after 30 minutes of heating in the double pot method, and both sensory and microbial quality were poor.
Good conditions were not found.

According to the extruder, no heat-resistant bacteria were detected at temperatures above 140°C, and good results were obtained in terms of color, flavor, gel strength, and microbial quality under conditions of 140 to 160°C.

〔Effect of the invention〕

According to the present invention, by using a twin-screw extruder in the production of jam, marmalade, and vegetable paste, the production process is simplified, and the organoleptic properties such as flavor, color, and degree of gelation are excellent, and the microbial aspect is also improved. However, a new jam that can continuously produce excellent products,
A method for producing marmalade and vegetable paste was developed.

[Example of practical experience]

Next, an experimental example of the present invention will be shown, but the present invention is not limited thereto.

Experimental Example 1 30 kg of debroomed frozen strawberries were thawed, cut into pieces using a food processor, and mixed with 20 kg of caster sugar and 150 g of HM pectin. Rotation speed 65r with mono pump
Extrusion extrusion was carried out under operating conditions of pa+, barrel internal temperature of 150° C., and residence time of 100 seconds.

A closed scraping type cooler was maintained at the tip of the die, and the device was previously sterilized by heat.

As a result, 45 kg of strawberry jam was obtained from the inside of the cooler, and had excellent flavor, texture, and physical properties, and the microbial test results were also good, with no heat-resistant bacteria detected.

Experimental Example 2 25 kg of boiled summer orange peels were mixed with 25 kg of caster sugar, and the mixture was supplied to an extruder using a Mono pump. The extruder used, its operating conditions, and cooling equipment were the same as in Experimental Example 1. The cooled marmalade weighs approximately 47 kg and has excellent flavor and structure.
It has good physical properties, and microbiological tests were good, with no heat-resistant bacteria detected.

Experimental Example 3 50 kg of frozen Kapocha was thawed, cut into pieces using a food processor, and fed to an extruder using a Mono pump. The extruder used was the same as in Experimental Example 1, and the operating conditions were a feed rate of 10 kg/h, a screw rotation speed of 20 rpm, a barrel internal temperature of 170° C., and a residence time of 80 seconds.

The capocha paste that was cooled after extrusion was 45 kg, had excellent flavor and texture, and passed microbiological tests, with no heat-resistant bacteria detected.

Claims (1)

[Claims] Fruits or vegetables are used as raw materials, and sugars, colorants, flavors, gelling agents, acidulants, salts, etc. are added to the raw materials alone or to them, and they are continuously heated, pressurized, and heated using a twin-screw extruder. A method for producing jam, marmalade and vegetable paste, which comprises kneading, extruding through a die, and then cooling.