JPS6236155A - ジヤム、マ−マレ−ドおよび野菜ペ−ストの製造法 - Google Patents
ジヤム、マ−マレ−ドおよび野菜ペ−ストの製造法Info
- Publication number
- JPS6236155A JPS6236155A JP60173227A JP17322785A JPS6236155A JP S6236155 A JPS6236155 A JP S6236155A JP 60173227 A JP60173227 A JP 60173227A JP 17322785 A JP17322785 A JP 17322785A JP S6236155 A JPS6236155 A JP S6236155A
- Authority
- JP
- Japan
- Prior art keywords
- marmalade
- jam
- raw materials
- extruder
- vegetable paste
- 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.)
- Granted
Links
- 235000013311 vegetables Nutrition 0.000 title claims description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 239000002994 raw material Substances 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000003349 gelling agent Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 4
- -1 acidulants Chemical class 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 description 17
- 238000010438 heat treatment Methods 0.000 description 12
- 239000000047 product Substances 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 7
- 238000001125 extrusion Methods 0.000 description 6
- 239000000499 gel Substances 0.000 description 5
- 230000000813 microbial effect Effects 0.000 description 5
- 240000009088 Fragaria x ananassa Species 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 241001672694 Citrus reticulata Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000021012 strawberries Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 238000012009 microbiological test Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000034303 cell budding Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60173227A JPS6236155A (ja) | 1985-08-08 | 1985-08-08 | ジヤム、マ−マレ−ドおよび野菜ペ−ストの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60173227A JPS6236155A (ja) | 1985-08-08 | 1985-08-08 | ジヤム、マ−マレ−ドおよび野菜ペ−ストの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6236155A true JPS6236155A (ja) | 1987-02-17 |
| JPH0520057B2 JPH0520057B2 (enrdf_load_stackoverflow) | 1993-03-18 |
Family
ID=15956498
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60173227A Granted JPS6236155A (ja) | 1985-08-08 | 1985-08-08 | ジヤム、マ−マレ−ドおよび野菜ペ−ストの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6236155A (enrdf_load_stackoverflow) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6427443A (en) * | 1987-07-23 | 1989-01-30 | Norikazu Harajiri | Preparation of bottled laver using vegetables |
| EP0465682A1 (de) * | 1990-06-13 | 1992-01-15 | Manfred Oelsner | Verfahren zur Herstellung von pektin- und zuckerhaltigen Zubereitungen, wie Konfitüre, Marmelade od.gdl. |
| US5831389A (en) * | 1995-01-20 | 1998-11-03 | Mitsubishi Jidosha Kogyo Kabushiki Kaisha | Method and apparatus for controlling an automotive room lamp |
| EP1346650A1 (de) * | 2002-03-22 | 2003-09-24 | Societe Des Produits Nestle S.A. | Verfahren zur Herstellung eines niederviskosen breiartigen Nahrungsmittels |
| KR20030084028A (ko) * | 2002-04-24 | 2003-11-01 | 귀 복 유 | 매실-단감 쨈 및 그 제조방법 |
| CN103766858A (zh) * | 2013-12-16 | 2014-05-07 | 彭聪 | 一种柑橘木瓜保健酱的加工方法 |
| WO2019116473A1 (ja) * | 2017-12-13 | 2019-06-20 | 富久 太田 | 起泡済み冷凍食材の製造方法及び起泡済み食材 |
-
1985
- 1985-08-08 JP JP60173227A patent/JPS6236155A/ja active Granted
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6427443A (en) * | 1987-07-23 | 1989-01-30 | Norikazu Harajiri | Preparation of bottled laver using vegetables |
| EP0465682A1 (de) * | 1990-06-13 | 1992-01-15 | Manfred Oelsner | Verfahren zur Herstellung von pektin- und zuckerhaltigen Zubereitungen, wie Konfitüre, Marmelade od.gdl. |
| US5831389A (en) * | 1995-01-20 | 1998-11-03 | Mitsubishi Jidosha Kogyo Kabushiki Kaisha | Method and apparatus for controlling an automotive room lamp |
| EP1346650A1 (de) * | 2002-03-22 | 2003-09-24 | Societe Des Produits Nestle S.A. | Verfahren zur Herstellung eines niederviskosen breiartigen Nahrungsmittels |
| WO2003079827A1 (de) * | 2002-03-22 | 2003-10-02 | Nestec S.A. | Verfahren zur herstellung eines niederviskosen breiartigen nahrungsmittels |
| KR20030084028A (ko) * | 2002-04-24 | 2003-11-01 | 귀 복 유 | 매실-단감 쨈 및 그 제조방법 |
| CN103766858A (zh) * | 2013-12-16 | 2014-05-07 | 彭聪 | 一种柑橘木瓜保健酱的加工方法 |
| WO2019116473A1 (ja) * | 2017-12-13 | 2019-06-20 | 富久 太田 | 起泡済み冷凍食材の製造方法及び起泡済み食材 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0520057B2 (enrdf_load_stackoverflow) | 1993-03-18 |
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