JPH03219844A - Ultrahigh pressure-treated jam - Google Patents

Abstract

PURPOSE:To obtain a jam with the color and flavor inherent in the fresh, raw fruits as raw material by ultrahigh pressure treatment of a raw material mixture without heating. CONSTITUTION:The objective jam can be obtained by ultrahigh pressure treatment of a raw material mixture without heating. The raw materials to be used, which are not be specially limited, may be any materials commonly used, such as various kinds of fruits, fruit juice, saccharides, acidulants and other additives. An unheated raw material mixture prepared by mixing desired raw materials by a conventional means is packed and sealed into a desired vessel for distribution capable of external pressurization (e.g. a plastic vessel), and then held at room temperature under a pressure of ca.500-10000 (pref. 4000-6000)kg/cm<2> for ca.1-1800 (pref. 10-30)min, thus performing the ultrahigh pressure treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to foods, particularly processed fruit products processed by ultra-high pressure processing, and more particularly relates to jams that utilize the color and flavor of fresh fruit obtained by ultra-high pressure processing. .

Conventional Technologies and Issues In recent years, it has been discovered that holding foods under ultra-high pressures of several thousand atmospheres can lead to denaturation of proteins and deactivation and death of microorganisms. , various attempts have been made to use it as a storage means.

However, heat treatment is widely used as a means of cooking, processing, and preserving food, and by using ultra-high pressure treatment instead of heat treatment, we have actually succeeded in obtaining products that can be distributed commercially. I haven't found any examples yet.

While conducting research on the practical application of ultrahigh-pressure processing of foods, the present inventors found that this processing is suitable for processed fruit products, especially jam, and that heating, which has traditionally been considered essential for the production of jam, It has been discovered that a commercially viable product that takes advantage of the color and flavor of fresh fruit can be obtained without any processing.

Means for Solving the Problems The present invention provides an ultra-high pressure treated jam obtained by subjecting a raw material mixture □ to ultra high pressure treatment without heating. According to the present invention, by simply subjecting the raw material mixture to ultra-high pressure treatment under predetermined conditions, permeation of the sugar solution into the fruit pulp and sterilization can be performed simultaneously, and there is no need to perform heat treatment at all. Therefore, it is possible to obtain a completely new jam having a fresh color and flavor, which is completely new and retains the color and flavor of the raw raw fruit.

The jam of the present invention is made in blazer style, so-called r
It can be any conventionally known type of jam, such as "grilled jam", and also includes marmalade and jelly.

The raw materials used are not particularly limited, and any commonly used materials such as various fruits, fruit juices, sugars, acidulants, and other additives (eg, pectin, vitamin C) may be used. Furthermore, the blending ratio of each raw material in the raw material mixture is not particularly limited, and known blends can be used.

To produce the jam of the present invention, an unheated raw material mixture obtained by mixing desired raw materials in a conventional manner is filled into a desired distribution container that can be externally pressurized, such as a plastic container, and the container is sealed. After that, at room temperature, 500 to 10,000 kg
10n”, preferably 4,000-6,000kg1
0 n'' for 1 to 1,800 minutes, preferably 1
Ultra-high pressure treatment is performed by holding for 0 to 30 minutes. Such ultra-high pressure treatment can be carried out using known equipment; if the pressure is too low or the treatment time is too short, the desired effect will not be achieved, and if the pressure is too high or the treatment time is too long, it may be difficult to perform the treatment. Undesirable due to gender and economic reasons.

Fruit rinds used in nao and marmalade are generally pretreated by heating, but it has been found that this pretreatment can also be performed by ultra-high pressure treatment under similar conditions instead of heating. for example,
The raw rind is sliced into appropriate sizes, mixed with an aqueous citric acid solution, sealed in a flexible container, and subjected to ultra-high pressure treatment in the same manner as above.

The skin thus obtained can be used in the same way as a conventional heat-treated skin.

Thus, the jam of the present invention can be eaten in the same way as conventional jams, and the color and flavor of fresh fruit can be enjoyed. In addition, in order to maintain a fresh color and flavor, it is desirable that the jam of the present invention be distributed through a chilled route.

shoes Next, the present invention will be explained in more detail with reference to Examples.

Example 1 Strawberry jam ingredients Amount (wt%) Strawberries (washed with water, excluding brooms) 50 Saccharides 36.3 Citric acid
0.15 Vitamin CO・l Pectin 0.5 Water
12.95 According to this formulation, these ingredients are mixed, filled into plastic containers without heating, sealed, and placed in an ultra-high pressure processing equipment,
Pressurized at 4000 kg/an' for 15 minutes to reduce sugar content to 4.
The desired blaze style strawberry jam of 0 degrees Brix was obtained.

Example 2 Orange marmalade ingredients Amount (wt%) Pretreated orange peel 25 Orange pulp 30 Saccharides
31.5 citric acid
0.35 Vitamin CO・2 Pectin 0.4 Water
12.55 According to this formulation,
The raw material mixture was subjected to ultra-high pressure treatment in the same manner as in Example 1,
The desired orange marmalade with a sugar content of 35 degrees Brix was obtained. The orange peel used was pretreated as follows.

After washing the fresh fruit with water, the outer skin was peeled off, sliced into appropriate sizes, and immersed in a 50% vitamin C aqueous solution. Then, it was washed with water, drained, mixed with a 2% citric acid aqueous solution at a weight ratio of 1:1, sealed in a flexible container, and then subjected to ultra-high pressure treatment in the same manner as above.

The pretreated orange peel thus obtained was further washed with water, drained, and used for the production of marmalade.

Various jams obtained in this way (products of the present invention),
Equivalent to that, jam obtained by conventional heat treatment (
A comparison of the flavors of conventional products) was conducted using 30 panelists.
A panel test using the point comparison method was conducted. The results are shown below.

Jam Conventional product Invention product was considered good Number of panelists who rated it good Number of panelers Strawberry 6 24 Kiwi 6 24 Fig 2
28 orange 5 2
5 Marmalade Grapefruit 1 29 Marmalade Apple 9 21 White Peach
2 28 From these results, it is clear that the jam of the present invention has a much better flavor than that of the conventional heat-cured jam.

Effects of the Invention According to the present invention, it is possible to obtain a novel jam having an unprecedented fresh flavor that fully retains the color and flavor of fresh raw fruit.

Claims (1)

[Claims] (1) Ultra-high pressure treated jam obtained by subjecting a raw material mixture to ultra-high pressure treatment without heating.