KR102607824B1 - Jam using strawberry and korean melon and manufacturing method thereof - Google Patents

Abstract

The strawberry melon jam according to the present invention is manufactured using a special manufacturing method, so it has a low sugar content compared to conventional jam, contains a high content of various nutrients, has a high preference and preference for modern people, has excellent taste and aroma, and has strawberry melon jam. It has the effect of harmoniously combining the unique flavors of and melon.

Description

Vegan strawberry melon jam and manufacturing method thereof {Jam using strawberry and korean melon and manufacturing method thereof}

The present invention relates to jam prepared using strawberries and melons and a method for producing the same.

Jam is made by turning fruits or vegetables into jelly or syrup with sugar, etc., and is generally produced by mixing sugar with fruits or vegetables and heating them. Because excessive amounts of sugar are mixed during the manufacturing process, it has a very strong sweet taste and high viscosity, and since its main ingredient is sugar, it has undesirable aspects as a food for modern people who need to reduce their intake of carbohydrates. Accordingly, there is a demand for jam that is suitable for the tastes of modern people, has a lower sugar content than conventional jam, and contains various nutritional ingredients.

Meanwhile, fruits and vegetables such as strawberries, melons, apples, blueberries, tangerines, pears, mangoes, plums, peaches, grapes, and kiwis are used as ingredients for jam, but it is rare to use two or more types of them. When making jam by mixing two or more types of fruits or vegetables, the unique characteristics of each ingredient may be reduced, resulting in a jam that is neither the same nor the other. Therefore, not only must the combination of ingredients be designed well, but jam must be manufactured using an appropriate manufacturing method so that the unique flavor of each ingredient can be clearly revealed.

For this reason, research is needed on a method of producing jam that has a low sugar content compared to conventional jam, contains a high content of various nutrients, has a high level of preference, and in particular, realizes the unique flavors of each ingredient harmoniously.

Korean Patent Publication No. 10-0929338 (2009.11.24)

The purpose of the present invention is to provide a strawberry melon jam and a manufacturing method thereof that have a low sugar content and a high content of various nutrients compared to conventional jam, and are highly preferred and preferred by modern people.

Another object of the present invention is to provide a method for producing strawberry melon jam that has excellent taste and aroma, in which the unique flavors of strawberries and melons are harmoniously combined, and when consumed, the taste and aroma of strawberries and melons are experienced by being separated by time.

The method for producing strawberry melon jam according to the present invention includes mixing and heating strawberries, melons, and sugars.

The method for producing strawberry melon jam according to an example of the present invention includes a) a flesh preparation step of separating the melon flesh including seeds from the melon to obtain melon flesh, b) filtering the separated melon flesh to obtain melon juice. a juice preparation step, c) a mixing step of preparing a mixture by mixing strawberries, the melon flesh, the melon juice, and sugars, d) a ripening step of ripening the mixture to prepare a ripened product, and e) heating the aged product. It may include a heat treatment step.

In one example of the present invention, the saccharide in step c) is the first saccharide, and step e) includes e1) a first heat treatment step of first heating the aged product and e2) the first heated aged product. It may include a second heat treatment step of adding a gelling agent and a second saccharide and performing secondary heating.

In one example of the present invention, in step c), the melon pulp may be mixed in an amount of 75 to 150 parts by weight based on 100 parts by weight of the strawberry, and the melon juice may be mixed in an amount of 0.5 to 30 parts by weight based on 100 parts by weight of the strawberry. Can be mixed into parts.

In one example of the present invention, in step c), the first saccharide may be mixed in an amount of 75 to 150 parts by weight based on 100 parts by weight of the strawberry, and in step e2), the first saccharide may be mixed with 100 parts by weight of the strawberry. It may be added in an amount of 5 to 20 parts by weight.

In one example of the present invention, in step e2), the gelling agent may be added in an amount of 1 to 5 parts by weight based on 100 parts by weight of the strawberry.

The method for producing strawberry melon jam according to an example of the present invention may further include a grinding step of pulverizing the ripened product between steps d) and steps e).

In an example of the present invention, in step d), the aging temperature may be 15 to 30° C. and the aging time may be 12 to 36 hours.

In one example of the present invention, in step e), the heating temperature may be 100 to 200°C.

In one example of the present invention, in step e1), the primary heating is performed while continuously separating and removing foam generated in the aged product, and may be performed until no foam is formed.

In one example of the present invention, in step e2), the secondary heating time may be adjusted so that the sugar content of the aged product is 50 to 80 Brix.

In one example of the present invention, in step e2), the gelling agent is pectin, agar, konjac, carrageenan, gelatin, casein, alginic acid, passerlan, cellulose, curdlan, xanthan, gellan, xanthan gum, and locust. It may include one or more than one selected from bean gum, gum Arabic, guar gum, and tamarind gum.

In one example of the present invention, the first saccharide and the second saccharide may be disaccharides or unrefined raw sugars.

The method for producing strawberry melon jam according to an example of the present invention is f) producing a fermented product by mixing and fermenting the foam separated in step e1), low-temperature resistant yeast, calcium-containing coral extract, and fucoidan to produce a foamy fermentation product. Step and g) may further include a jam obtaining step of producing strawberry melon jam by mixing the secondarily heated aged product in step e2) and the foamed fermented product.

In one example of the present invention, in step f), fermentation may be performed at a low temperature of 3 to 15° C. and for 1 to 5 days.

In one example of the present invention, in step f), the mixing weight ratio of the foam, the cold-resistant yeast, the calcium-containing coral extract, and the fucoidan may be 100:0.5 to 10:0.1 to 10:0.1 to 10. .

In one example of the present invention, in step g), mixing may be performed at 60° C. or lower.

In one example of the present invention, in step g), the mixing weight ratio of the aged product and the foamy fermentation product may be 100:0.1 to 5.

As such, the present invention provides strawberry melon jam prepared by the above production method.

Strawberry melon jam prepared by the manufacturing method according to the present invention has a lower sugar content and a higher content of various nutrients compared to conventional jam, and has a high preference and preference for modern people.

Strawberry melon jam prepared by the manufacturing method according to the present invention has excellent taste and aroma, and the unique flavors of strawberries and melons are harmoniously combined, so when consumed, the taste and aroma of strawberries and melons are separated by time and are experienced.

Figure 1 is an image of the mixture in the mixing step (left) and the ripened product in the ripening step (right) during the strawberry melon jam production process according to the present invention.
Figure 2 is an image of the ripened product being pulverized in the pulverizing step (left) and the matured product being heat treated in the heat treatment step (right) during the strawberry melon jam manufacturing process according to the present invention.
Figure 3 is an image of a bottled product of strawberry melon jam manufactured by the manufacturing method according to the present invention.
Figure 4 is an image showing an example of an applied food using strawberry melon jam prepared by the manufacturing method according to the present invention.

The strawberry melon jam and its manufacturing method according to the present invention will be described in detail with reference to the drawings below.

The drawings described in this specification are provided as examples to enable the idea of the present invention to be sufficiently conveyed to those skilled in the art. Accordingly, the present invention is not limited to the presented drawings and may be embodied in other forms, and the drawings may be exaggerated to clarify the spirit of the present invention.

Unless otherwise defined, the technical and scientific terms used in this specification have the meanings commonly understood by those skilled in the art to which this invention pertains, and the gist of the present invention is summarized in the following description and accompanying drawings. Descriptions of known functions and configurations that may unnecessarily obscure are omitted.

In some cases in this specification, in order to avoid ambiguity of the concept of the present invention, well-known structures and devices may be omitted or may be shown in block diagram form focusing on the core functions of each structure and device.

'Include' mentioned in this specification is an open description that has the same meaning as expressions such as 'comprises', 'contains', 'has', 'characterized by', etc., and includes elements that are not additionally listed, Does not exclude materials or processes.

The singular form of the terms used in this specification may be interpreted to also include the plural form unless otherwise specified.

Numerical ranges as used herein include lower and upper limits and all values within that range, increments logically derived from the shape and width of the range being defined, all doubly defined values, and upper and lower limits of numerical ranges defined in different forms. Includes all possible combinations of Unless otherwise specified in the specification of the present invention, values outside the numerical range that may occur due to experimental error or rounding of values are also included in the defined numerical range.

The method for producing strawberry melon jam according to the present invention includes mixing and heating strawberries, melons, and sugars.

A preferred method for producing strawberry melon jam according to the present invention includes a) a pulp preparation step of separating the melon flesh including seeds from a melon to obtain melon flesh, b) filtering the separated melon flesh to obtain melon juice. Preparation step, c) mixing step of preparing a mixture by mixing strawberries, melon flesh, melon juice and sugar, d) ripening step of ripening the mixture to prepare the aged product, and e) heat treatment of heating the aged product. May include steps.

In the present invention, rather than mixing fruit and vegetable strawberries and melons as is, using melons that have undergone a pretreatment process as in steps a) and b) above can remove the harsh taste caused by melon seeds and improve the taste and flavor. This is desirable in that it can further improve aroma and flavor.

Step a) is a melon flesh preparation step, which is a step of separating the melon flesh and melon inside from the melon to obtain the melon flesh. The method of separation is not greatly limited, and either the manufacturer directly scrapes the inner part of the melon using a tool to take only the pulp or uses a machine.

In the present invention, the melon flesh refers to the hard part that forms the outside of the melon, and the inside of the melon refers to the soft part containing seeds and liquid inside the melon flesh.

Step b) is a step of preparing melon juice, and is a step of obtaining melon juice from the inside of the melon separated in step a). Specifically, the inside of the melon contains liquid juice and seeds, and the liquid melon juice can be obtained by separating and removing the seeds through methods such as filtration. The filtration method is not greatly limited, and a filtration method using a filter such as a mesh net having a size smaller than the particle size of the seed, for example, a sieve, may be used.

The melons used in steps a) and b) are typically those that have undergone a washing step and a peel removal step.

The above-mentioned strawberries are usually used with the stems removed, and strawberry pulp with the stems removed like this can be used.

Step c) is a mixing step in which a mixture is prepared by mixing sugars with the prepared melon flesh, melon juice, and strawberries. The amounts of the ingredients mixed here can be appropriately adjusted, and it may be preferable to use them in the following amounts. In step c), the melon flesh may be mixed in an amount of 75 to 150 parts by weight based on 100 parts by weight of the strawberry, the melon juice may be mixed in an amount of 0.5 to 30 parts by weight based on 100 parts by weight of the strawberry, and the sugars Can be mixed in an amount of 75 to 150 parts by weight based on 100 parts by weight of the strawberries.

Preferably, it is better to mix a certain amount of saccharides in step c) and then further mix (add) a certain amount of saccharides during the heat treatment in step e) in order to efficiently control the sugar content and density. . Specifically, the saccharide in step c) is the first saccharide, and step e) includes e1) a first heat treatment step of first heating the aged product, and e2) adding a gelling agent and a stimulant to the first heated aged product. It is preferable to include a second heat treatment step of adding saccharides and performing secondary heating. At this time, the amount of the second saccharide added may be appropriately adjusted. For example, the second saccharide may be added in an amount of 5 to 20 parts by weight based on 100 parts by weight of the strawberry. Also, as described above, the saccharide in step c), that is, the first saccharide, may be mixed in an amount of 75 to 150 parts by weight based on 100 parts by weight of the strawberry.

Step d) is a step of producing an aged product by aging the mixture prepared in step c). The ripening environment may be appropriately adjusted, for example, the ripening temperature may be 15 to 30° C., the ripening relative humidity may be 50 to 90%, and the ripening time may be 12 to 36 hours.

The method for producing strawberry melon jam according to an example of the present invention may further include a grinding step of pulverizing the ripened product between steps d) and steps e). In the ripened product prepared in step d), the strawberry and melon flesh is saccharified by sugars and is soft, and then undergoes a heat treatment step and further grinding using a hand blender, etc. to facilitate gelation. You can. At this time, the grinding size may be sufficient to facilitate gelation through the subsequent heat treatment step.

Step e) is a step of heat treating the aged product and boiling it down through heating. Specifically, as described above, step e) includes e1) a first heat treatment step of first heating the aged product, and e2) adding a gelling agent and a second saccharide to the first heated aged product and performing a second heat treatment step. It is preferable to include a second heat treatment step of heating.

Preferably, the heating in step e) is preferably performed while continuously separating and removing foam generated in the aged product. Specifically, heating is performed while continuously separating and removing foam generated in the aged product in step e1). It is desirable that this be done.

The heating time in step e) may be sufficient to allow the aged product to reach the required sweetness, but specifically, the first heating temperature in step e1) and the secondary heating temperature in step e2) are preferably as follows. . As a preferred example, in step e1), the primary heating may be performed while continuously separating and removing bubbles generated in the aged product until no bubbles are formed. As a preferred example, in step e2), the secondary heating time may be adjusted so that the sugar content of the aged product is 50 to 80 Brix.

In step e), specifically step e1) or step e2), the heating temperature may be sufficient to gel the aged product to form jam, and may be, for example, 100 to 200°C.

In step e2), the gelling agent may be any agent that causes the saccharified ingredients to gel to form jam, for example, pectin, agar, konjac, carrageenan, gelatin, casein, alginic acid, passerlan, cellulose, curdran. , xanthan, gellan, xanthan gum, locust bean gum, gum arabic, guar gum, and tamarind gum. However, this is only described as a specific example and the present invention is not limited thereto.

The type of saccharide used in the present invention, specifically the first saccharide and the second saccharide, is not limited as long as it is a saccharide used in jam production, and may be, for example, disaccharide or unrefined raw sugar. An example of the disaccharide is sugar, and unrefined raw sugar is different from sugar that is generally refined and manufactured, and can mean something close to the raw material state made without chemical refining when extracting sugar from sugar cane. there is. Therefore, when unrefined raw sugar is used, strawberry melon jam with higher nutritional value can be produced because it is rich in enzymes, minerals, vitamins, fiber, etc. contained in sugarcane. For the unrefined raw sugar, refer to public literature or use commercially available sugar. For example, s1) the extraction step of compressing sugarcane to produce sugarcane juice, and s2) heating the sugarcane juice to evaporate the liquid. It may be manufactured including a heat treatment step to produce unrefined raw sugar. The unrefined raw sugar manufactured in this way may have a glycemic index (GI) of 55 or less, and since it does not undergo separate chemical refining, it is better to use organic unrefined raw sugar using organic sugar cane.

The foam separated in step e1) may be discarded as is, but preferably, the fermented product obtained by fermenting the foam is used as the aged product heat-treated in step e), specifically, the aged product subjected to the second heat treatment in step e2). It is recommended to make strawberry melon jam by mixing it with . In this case, not only can the taste, aroma, and flavor be significantly improved, but it is also possible to produce strawberry melon jam with improved active ingredients and nutritional value beneficial to the human body. Furthermore, when using a specific fermentation method, such as adding specific substances described later and fermenting at a specific temperature, the sour taste of strawberries and the unique taste of melon can be felt sequentially, making it possible to produce strawberry melon jam with a higher preference. It works.

Specifically, the method for producing strawberry melon jam according to a preferred example is f) mixing the foam separated in step e1), low-temperature resistant yeast, calcium-containing coral extract, and fucoidan and fermenting to produce a foamy fermentation product. It may further include a manufacturing step and g) a jam obtaining step of producing strawberry melon jam by mixing the secondarily heated aged product in step e2) and the foamed fermented product.

The foam used in step f) is the foam separated in step e1). In step e1), the foam continuously separated and removed from the aged product during the first heating of the aged product is not discarded, but is prepared in advance by storing it separately. . The foam prepared in this way is then mixed with cold-tolerant yeast, calcium-containing coral extract, and fucoidan in step f) and then undergoes a fermentation process.

The fermentation may be performed at a low temperature of 3 to 15° C. and for 1 to 5 days, as long as it can achieve the above-described effects. If this is satisfied, the sour and sweet taste of the strawberry can be felt first, followed by the unique taste and scent of the melon, thereby providing a much improved effect on taste and preference.

The relative humidity during the fermentation is not greatly limited and may be, for example, 50 to 90%. However, this is only described as a preferred example and the present invention is not limited thereto.

In step f), the mixed weight ratio of foam, low-temperature resistant yeast, calcium-containing coral extract, and fucoidan may be sufficient to achieve the above-mentioned effect, for example, 100:0.5 to 10:0.1 to 10:0.1 to 10. It can be.

An example of the low temperature resistant yeast is Saccharomyces. One example is Saccharomyces cerevisiae Cheongdo, and when such low-temperature-tolerant yeast is used, an improved flavor effect can be expected.

In step f), when calcium-containing coral extract and fucoidan are used during fermentation, a more favorable fermentation environment can be created for low-temperature-tolerant yeast, allowing for better fermentation, and the flavor is further improved along with the above-mentioned effects. A deep flavor can be achieved. In addition, it can improve digestion and provide strawberry melon jam with improved effects on the stomach and intestines.

The calcium-containing coral extract contains calcium extracted from coral reefs, and can be extracted by methods such as hot water extraction. There is a known commercially available coral calcium, for example, CT-CCP50 from CaltecBio. As a specific example, calcium-containing coral extract may include calcium, magnesium, sodium, etc. as main ingredients. More specifically, the calcium-containing coral extract may contain 20 to 70% by weight of calcium, 0.2 to 0.5% by weight of magnesium, and 0.1 to 0.4% by weight of sodium, and may further include potassium, phosphorus, iron, manganese, etc. there is. However, this is only described as a specific example and the present invention is not limited thereto.

Fucoidan is a sulfuric acid polysaccharide having two or more sulfate groups. It is generally contained in large quantities in brown algae, so it can be extracted and used from it, and may be manufactured by extraction and concentration using an extraction solvent such as water. The fucoidan can be used, for example, as a fucoidan-containing seaweed extract derived from brown algae, and the fucoidan-containing seaweed extract may contain 1% by weight or more of fucoidan as a solid content, specifically 3% by weight or more. The amount of fucoidan-containing extract used can be appropriately quantified to achieve the fucoidan content described above. The average molecular weight of fucoidan is not greatly limited and may be, for example, 50,000 to 500,000 Da. However, this is only described as a specific example and the present invention is not limited thereto.

Step g) is a step of mixing the secondarily heated aged product in step e2) with the foamy fermentation product prepared in step f). At this time, the mixing temperature may be sufficient as long as the active ingredient contained in the foamy fermentation does not cause thermal destruction. For example, it may be preferable to be 60°C or lower, specifically 40 to 60°C. Additionally, the mixing weight ratio of the aged product and the foamy fermentation product may be appropriately adjusted, for example, 100:0.1 to 5.

Strawberry melon jam prepared through step e) or step g) can then be commercialized through a bottling step. The bottling step may be performed through a glass bottle washing process, high temperature drying process, sterilization process, and bottling process.

Strawberry melon jam prepared by the manufacturing method according to the present invention can be applied to food in a variety of ways, and as shown in Figure 4, it can be applied to various food groups such as biscuits, beverages, dango, shaved ice, and salad. Of course.

Hereinafter, the present invention will be described in detail through examples. However, these are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to the following examples.

<Strawberry pulp preparation steps>

After removing the stems of the thoroughly washed strawberries, the flesh was cut into appropriate sizes to prepare red strawberry flesh.

<Melon pulp and melon juice preparation steps>

The skin of about 450 g of cleanly washed melon was removed, the inside of the melon was separated and removed, and then sliced into appropriate sizes to prepare about 350 g of white melon flesh. Next, melon juice was prepared by removing the seeds from the commercial melons by filtering them through a sieve.

<Mixing and maturation steps>

As shown in the left image of FIG. 1, 350 g of the strawberry flesh, 350 g of the melon flesh, the melon juice, and 340 g of sugar are mixed, the mixture is pickled and aged at room temperature for about 24 hours, and then the left image of FIG. 2 As shown, the aged product was obtained by grinding with a hand blender.

<Heat treatment step>

1. First heat treatment step

The aged product was boiled by heating it over medium heat using a gas stove, and the aged product was stirred and bubbles were continuously separated and removed using a foam catcher, boiled down until no more bubbles were generated, and then subjected to primary heat treatment. . At this time, the separated foam was not discarded but stored separately.

2. Secondary heat treatment step

After confirming that no bubbles are generated, 8 g of pectin and 28 g of sugar are added to the ripened product and boiled until the appropriate concentration is reached. Then, the sugar content is boiled down to about 65 Brix and subjected to a second heat treatment to make strawberry melon jam. was manufactured.

<Productization stage>

Then, the strawberry melon jam was immediately bottled in a hot state, cooled, labeled, and refrigerated.

Strawberry melon jam was prepared in the same manner as in Example 1, except that melon flesh and melon juice were not used in the mixing and maturation steps of Example 1, and whole melons with the skin removed were used. At this time, the material was melon flesh and melon inside (including seeds) ground together, and was used in an amount equal to the total content of the melon flesh and melon juice.

Strawberry melon jam was prepared in the same manner as in Example 1, except that strawberry melon jam was prepared by mixing the foamy fermentation product prepared through the fermentation product preparation step below with the strawberry melon jam prepared by secondary heat treatment in Example 1. Manufactured. At this time, the mixing weight ratio of the strawberry melon jam prepared by secondary heat treatment and the foamy fermentation product was 100:1.5, and the foamy fermentation product was mixed with the hot ㄸㆍㄹgi melon jam immediately after the secondary heat treatment.

<Fermented product manufacturing steps>

The foam and low-temperature resistant yeast ( Saccharomyces. cerevisiae Cheongdo) separated and stored in the first heat treatment step of Example 1 were mixed, and the relative humidity was 80% and the temperature was 25°C using a constant temperature and humidity chamber (Temi 850, Asung Tech, Gimhae, Korea). A foamy fermentation product was prepared by fermentation for 36 hours in an environment. At this time, the mixing weight ratio of foam and low temperature resistant yeast was 100:5.

Strawberry melon jam was prepared in the same manner as in Example 3, except that the fermentation temperature and fermentation time were changed to 7°C and 3 days in the fermentation product production step of Example 3.

In the fermented product production step of Example 4, when mixing foam and low-temperature resistant yeast, 5 parts by weight of calcium-containing coral extract (CT-CCP50, CaltecBio) was further mixed with respect to 100 parts by weight of foam, and fermentation was carried out in the same manner as in Example 4. Strawberry melon jam was prepared using this method.

When mixing foam and low-temperature resistant yeast in the fermentation production step of Example 5, 5 parts by weight of seaweed extract containing coidan (Haerim Fucoidan, Haerim) (fucoidan solids 4.7 wt%, liquid) was further mixed for 100 parts by weight of foam and fermented. Strawberry melon jam was prepared in the same manner as in Example 5, except that.

When mixing the foamy fermentation product with the strawberry melon jam prepared by secondary heat treatment in Example 6, the same process as Example 6 was performed, except that the foamy fermentation product was mixed after the strawberry melon jam was cooled to about 50°C. Strawberry melon jam was prepared using this method.

[Experimental Example 1] Sensory evaluation of taste, aroma and flavor

The strawberry melon jam prepared in Examples 1 to 5 was evaluated for taste, aroma, and flavor using the following 5-point sensory evaluation method. Specifically, the experimenter who participated in the sensory evaluation targeted a total of 20 men and women, consisting of adolescents aged 12 to 17 years and adults aged 18 or older, and had them taste each strawberry melon jam and then evaluate items regarding taste, aroma, and flavor. did. At this time, the evaluation was conducted a total of 5 times in the order of 1, 2, 3, 4, and 5 points (the higher the better), and the average of the 3 values was rounded to two decimal places and is shown in Table 1 below.

Example One 2 3 4 5 6 7 Mixing and maturation steps melon flesh O O O O O O melon juice whole grated melon O Fermentation manufacturing steps foamy fermentation X X O O O O O Fermentation temperature and fermentation time 25℃, 36 hours O 7℃, 3 days O O O O Calcium-containing coral extract X X O O O Fucoidan X X X O O Foam fermentation mixing temperature 50℃ O Above 90℃ O O O O O O Taste/Aroma 3.1 1.5 3.2 3.4 3.9 4.7 4.7 zest 2.8 1.4 2.8 2.9 3.4 4.5 4.6 The effect of sequentially feeling the sour taste of strawberries and the unique taste of melon X X X 1.8 3.7 4.1 4.3

Claims (6)

a) Melon pulp preparation step to obtain melon flesh by separating the melon inside including seeds from the melon
b) A juice preparation step of filtering the separated melon inside to obtain melon juice.
c) a mixing step of preparing a mixture by mixing strawberries, the melon flesh, the melon juice, and the first saccharide
d) a ripening step of aging the mixture to produce an aged product, and
e) A method for producing strawberry melon jam comprising a heat treatment step of heating the ripened product,
In step e),
e1) a first heat treatment step of first heating the aged product, and
e2) A second heat treatment step of adding a gelling agent and a second saccharide to the first heated aged product and performing second heating,
In step e1), the first heating is performed while continuously separating and removing bubbles generated in the aged product until no bubbles are formed,
The manufacturing method of the strawberry melon jam is,
f) a fermentation product production step of mixing and fermenting the foam, low-temperature resistant yeast, calcium-containing coral extract, and fucoidan separated in step e1) to produce a foamy fermentation product, and
g) A method for producing strawberry melon jam, further comprising a jam obtaining step of producing strawberry melon jam by mixing the secondarily heated aged product in step e2) and the foamed fermented product. delete delete delete delete Strawberry melon jam manufactured by the manufacturing method of paragraph 1.