JPS63102643A - Preparation of sheet jam - Google Patents
Preparation of sheet jamInfo
- Publication number
- JPS63102643A JPS63102643A JP62251644A JP25164487A JPS63102643A JP S63102643 A JPS63102643 A JP S63102643A JP 62251644 A JP62251644 A JP 62251644A JP 25164487 A JP25164487 A JP 25164487A JP S63102643 A JPS63102643 A JP S63102643A
- Authority
- JP
- Japan
- Prior art keywords
- jam
- sheet
- acid
- base
- mixture
- 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
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000002253 acid Substances 0.000 claims abstract description 7
- 150000007524 organic acids Chemical class 0.000 claims abstract description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 239000001630 malic acid Substances 0.000 claims abstract description 4
- 235000011090 malic acid Nutrition 0.000 claims abstract description 4
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 4
- 239000011975 tartaric acid Substances 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 4
- 235000005985 organic acids Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 230000006866 deterioration Effects 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- AOFUBOWZWQFQJU-SNOJBQEQSA-N (2r,3s,4s,5r)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol;(2s,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O.OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O AOFUBOWZWQFQJU-SNOJBQEQSA-N 0.000 description 1
- 229920000298 Cellophane Polymers 0.000 description 1
- 240000009088 Fragaria x ananassa Species 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
- 240000003296 Petasites japonicus Species 0.000 description 1
- 235000003823 Petasites japonicus Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000001436 butterbur Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はパン、ケーキ等の表面に飾ったり、中にはさん
だり、適当に切って衣をつけてフライにしたり、クレー
プ、スポンジ等で巻いたり細かく切ってサラダに混ぜた
りして使用できるシートジャムの製造方法に関するもの
である。[Detailed Description of the Invention] (Industrial Application Field) The present invention can be used to decorate the surface of bread, cakes, etc., sandwich it inside, cut it into pieces, coat it and fry it, or use it in crepes, sponges, etc. This relates to a method for producing sheet jam that can be rolled or cut into pieces and mixed into salads.
（従来技術）
従来、シート形態のジャムは特開昭６１−２８２０４４
号公報により公知である。すなわち、果肉、グラニュー
糖、転化糖及び無水結晶ブドウ糖に水を加えて混合した
ものを加熱濃縮しく真空濃縮又は開放濃縮）、ついで適
量の高メトキシルペクチンを安定剤として添加、混合し
た後、該混合物の糖度をブリックス４５°〜８０゜に調
整し、更にクエン酸、ソルビン酸、香料及び着色料等の
添加物を添加、混合して８０°Ｃ以上の温度下に厚さ２
〜５ｎｎに均一に圧延し、ついで２０℃程度に冷却する
ことによって、目的とするシート形態のジャムが得られ
る。(Prior art) Conventionally, sheet-form jams are disclosed in Japanese Patent Application Laid-Open No. 61-282044.
It is known from the publication no. That is, a mixture of fruit pulp, granulated sugar, invert sugar, and anhydrous crystalline glucose with water added is heated and concentrated (vacuum concentration or open concentration), then an appropriate amount of high methoxyl pectin is added as a stabilizer, mixed, and then the mixture is mixed. Adjust the sugar content to a Brix of 45° to 80°, add additives such as citric acid, sorbic acid, flavoring and coloring, mix, and bake at a temperature of 80°C or higher to a thickness of 2.
By uniformly rolling it to ~5 nn and then cooling it to about 20°C, the desired jam in the form of a sheet can be obtained.
このようにして得られたシート形態のジャムを所望のサ
イズに切断、整形し、プラスチックフィルムもしくはセ
ロファンで包装して製品とする。The sheet-shaped jam thus obtained is cut into a desired size, shaped, and wrapped in plastic film or cellophane to produce a product.
（発明が解決しようとする問題点）
ところでシート状のジャムを作る場合、製造上量も時間
のか＼る工程はシート状に成形する工程であるが、上記
従来技術に於ては常温によって煮き上げた時点で酸が添
加され、煮き上げたジャム全量を短時間のうちに処理し
てしまわなければならない。何故なら高メトキシルペク
チンは酸添加後短時間のうちに形成されるからである。(Problem to be Solved by the Invention) By the way, when making sheet-shaped jam, the process of forming it into a sheet is a process that takes a lot of time and quantity, but in the above-mentioned conventional technology, the jam is boiled at room temperature. Acid is added when the jam is raised, and the entire amount of boiled jam must be processed within a short period of time. This is because high methoxyl pectin is formed within a short time after acid addition.
これを避けるためにはゲル化が起らない高温、即ち明細
書中に記載の８０℃以上の高温に保たねばならない。こ
のような高温に保持するとクレープ中の香りや色が劣化
し、ゲル化のためのペクチンも劣化してゲル化性が失わ
れてしまうという問題点があった。In order to avoid this, it is necessary to maintain the temperature at a high temperature at which gelation does not occur, that is, at a high temperature of 80° C. or higher as described in the specification. If kept at such a high temperature, the aroma and color in the crepe would deteriorate, and the pectin used for gelling would also deteriorate, resulting in a loss of gelling properties.
又、大量のジャムを短時間に処理するため処理能力の大
きな成形機、ロール圧延機が必要になり経済性が悪くな
るという問題点があった。In addition, in order to process a large amount of jam in a short time, a forming machine and a roll mill with large processing capacity are required, resulting in poor economic efficiency.
（問題点を解決するための手段）
本発明は上記問題点を解決することを目的とするもので
、酸を添加しないジャムベースを作り、必要量のジャム
ベースを７０℃前後に加熱し、次いでクエン酸、リンゴ
酸、酒石酸等の有機酸を添加し、直ちに型枠等に流し込
みシート状にゲル化させ半固形状シートジャムとするよ
うにしたことを特徴とするものである。(Means for Solving the Problems) The present invention aims to solve the above problems, and involves making a jam base without adding acid, heating the required amount of the jam base to around 70°C, and then The jam is characterized in that an organic acid such as citric acid, malic acid, or tartaric acid is added thereto, and the jam is immediately poured into a mold and gelled into a sheet to form a semi-solid sheet jam.
〈実施例〉
リンゴシートジャムの製造方法
１、ジャムベースの配合
原材料 使用量
リンゴの水煮（ミンチ掛け） １０００ｇリンゴ
果汁 １５０ｇ砂糖
１００１００Ｏペクチン
６０ｇ水飴 １５００ｇ
リンゴフレーバー ４履Ｑ上表のジャム
ベースになる原料を糖度が７０℃になるまで煮き上げる
。その収量は約３．３ｋｇとなる。これを速やかに容器
に入れ密封して即冷却する。<Example> Apple sheet jam manufacturing method 1, jam base ingredients used Boiled apples (minced) 1000g apple juice 150g sugar
100100O pectin
60g starch syrup 1500g
Apple Flavor 4-Q Boil the raw materials for the jam base shown in the table above until the sugar content reaches 70℃. The yield will be approximately 3.3 kg. Immediately place this in a container, seal it, and cool it immediately.
２、シートジャムの製造方法
上記ジャムベースを製造後数週間経過してから以下の方
法にてシート化した。2. Method for producing sheet jam The jam base described above was made into a sheet by the following method several weeks after production.
ジャムベース２００ ｇを約７０℃まで加熱して、それ
に５０％（ＷＩＶ）クエン酸溶液２．５ｍＭを加え、均
一に分散するようによく撹拌し型に流し込み徐冷するこ
とによりシート化したジャムを作成した。Heat 200 g of jam base to about 70°C, add 2.5mM of 50% (WIV) citric acid solution, stir well to uniformly disperse, pour into a mold, and slowly cool to form a sheet of jam. Created.
１は本発明方法によりブルーベリー、イチビ、リンゴ等
の果実又は西洋フキ等を主原料とし、厚さ２ｍ程度の半
固形化したシート状にしたシートジャムで、第３図の如
く例えば３種類のシートジャムｌを薄いポリ袋２に入れ
、更に第１図、第２図の如く包装袋３に重合収容して外
周をヒートシール３ａして密封し、折畳み式の台紙４左
方上部舌片４ａに取り付け、台紙４を２つ折りにして外
袋５に入れ封入している。1 is a sheet jam made into a semi-solid sheet with a thickness of about 2 m using the method of the present invention, mainly from fruits such as blueberries, strawberries, apples, or Western butterbur. The jam 1 is placed in a thin plastic bag 2, and as shown in Figs. 1 and 2, the jam is placed in a packaging bag 3, and the outer periphery is heat-sealed 3a to seal it. After installation, the mount 4 is folded in half, placed in an outer bag 5, and sealed.
使用時は第４図の如く５角形に型抜きした模様シートジ
ャム６をビスケット７の上にのせて飾ったり、第５図の
如く花模様に型抜きした模様ジャムシート８を菓子９に
のせて飾ったり、 ・第６図の如くシートジャム１０
をクレープ１１と一緒に巻いたり、第７図の如くシート
ジャム１２をパン１３の間にはさんだり、又は細く切っ
てサラダ等の飾りにしたり、冷やしてヨーグルト等をか
けたり、衣をつけてフライにしたり、スライスパンにの
せてオーブンで焼いたり種々広範囲に利用できる。When in use, a patterned jam sheet 6 cut into a pentagonal shape is placed on a biscuit 7 to decorate it as shown in FIG. 4, or a patterned jam sheet 8 cut into a flower pattern is placed on a confectionery 9 as shown in FIG. Decorate, ・Sheet jam 10 as shown in Figure 6
Roll it up with crepe 11, sandwich sheet jam 12 between bread 13 as shown in Figure 7, or cut it into thin pieces to decorate salads, etc., cool it and sprinkle it with yogurt, etc., or coat it with batter. It can be used in a wide variety of ways, such as frying it, putting it on sliced bread and baking it in the oven.
（効 果）
本発明によると徴を添加しないジャムベースを作り、必
要量のジャムベースを７０℃前後に加熱し、次いでクエ
ン酸、リンゴ酸、酒石酸等の有機酸を添加し、直ちに型
枠等に流し込みシート状にゲル化させ半固形状シートジ
ャムとするようになっているので、７０℃又はそれ以下
の常温で製造できクレープの香りや色が劣化することが
なく、又必要量のジャムベースに７０℃前後の温度で酸
を添加すればよいので少量ず＼でも処理が可能であり、
シート成形機の能力に合せて対応できる。(Effects) According to the present invention, a jam base without any additives is made, the required amount of jam base is heated to around 70°C, then organic acids such as citric acid, malic acid, tartaric acid, etc. are added, and immediately molded etc. Since the jam is poured into a sheet and gelled into a semi-solid sheet jam, it can be produced at room temperature of 70℃ or lower, without deteriorating the aroma or color of the crepe, and the required amount of jam base can be made. It is only necessary to add acid at a temperature of around 70℃, so it is possible to treat even a small amount.
Can be adapted to suit the capacity of the sheet forming machine.
第１図は本発明方法による製品の一実施例斜視図、第２
図は第１図の台紙を取り出し開いた正面図、第３図は第
２図のシートジャムを取り出しならべた正面図、第４図
乃至第７図は各種使用例斜視図である。
１・・・シートジャム
第１図
第２図
第３図
第４図
武
第５図
第６図
第７図Fig. 1 is a perspective view of an embodiment of a product produced by the method of the present invention;
The figure is a front view of the mount shown in FIG. 1 taken out and opened, FIG. 3 is a front view of the sheet jamb of FIG. 2 taken out and arranged, and FIGS. 4 to 7 are perspective views of various usage examples. 1... Sheet jam Figure 1 Figure 2 Figure 3 Figure 4 Takeshi Figure 5 Figure 6 Figure 7
Claims (1)
ースを７０℃前後に加熱し、次いでクエン酸、リンゴ酸
、酒石酸等の有機酸を添加し、直ちに型枠等に流し込み
シート状にゲル化させ半固形状シートジャムとするシー
トジャムの製造方法。Make a jam base without adding acid, heat the required amount of jam base to around 70℃, then add organic acids such as citric acid, malic acid, tartaric acid, etc., and immediately pour it into a mold and gel it into a sheet. A method for producing a semi-solid sheet jam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62251644A JPS63102643A (en) | 1987-10-07 | 1987-10-07 | Preparation of sheet jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62251644A JPS63102643A (en) | 1987-10-07 | 1987-10-07 | Preparation of sheet jam |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63102643A true JPS63102643A (en) | 1988-05-07 |
| JPS646747B2 JPS646747B2 (en) | 1989-02-06 |
Family
ID=17225889
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62251644A Granted JPS63102643A (en) | 1987-10-07 | 1987-10-07 | Preparation of sheet jam |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63102643A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012249585A (en) * | 2011-06-03 | 2012-12-20 | Toyo Nut Co Ltd | Decorated sheet-like food and method for producing the same |
| JP2013116082A (en) * | 2011-12-05 | 2013-06-13 | Ina Food Industry Co Ltd | Edible partition film for food, and food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61282044A (en) * | 1985-06-10 | 1986-12-12 | Yukijirushi Shokuhin Kk | Sheet jam |
-
1987
- 1987-10-07 JP JP62251644A patent/JPS63102643A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61282044A (en) * | 1985-06-10 | 1986-12-12 | Yukijirushi Shokuhin Kk | Sheet jam |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012249585A (en) * | 2011-06-03 | 2012-12-20 | Toyo Nut Co Ltd | Decorated sheet-like food and method for producing the same |
| JP2013116082A (en) * | 2011-12-05 | 2013-06-13 | Ina Food Industry Co Ltd | Edible partition film for food, and food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS646747B2 (en) | 1989-02-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |