WO2007126162A1 - Production de confiture au vinaigre - Google Patents

Production de confiture au vinaigre Download PDF

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Publication number
WO2007126162A1
WO2007126162A1 PCT/JP2007/060079 JP2007060079W WO2007126162A1 WO 2007126162 A1 WO2007126162 A1 WO 2007126162A1 JP 2007060079 W JP2007060079 W JP 2007060079W WO 2007126162 A1 WO2007126162 A1 WO 2007126162A1
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WO
WIPO (PCT)
Prior art keywords
vinegar
jam
sugar
pulp
amount
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.)
Ceased
Application number
PCT/JP2007/060079
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English (en)
Japanese (ja)
Inventor
Taneaki Futagami
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2007126162A1 publication Critical patent/WO2007126162A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products

Definitions

  • the present invention relates to vinegar jam.
  • the odor and taste of vinegar is intense even when 10 times 20 times 30 times more water is added to a small amount of vinegar. Adding a considerable amount of vinegar to sweets and jams in the past was not normally considered in view of the characteristics of vinegar, but “the strong odor and taste of vinegar are appropriate. As long as it is within the range, it is assimilated and absorbed in concentrated fruit pulp that has been heated and concentrated with saccharides, and the intense smell and taste of vinegar are alleviated. It was.
  • fruits contain organic acids such as succinic acid 'succinic acid' malic acid and are fused with succinic acid such as acetic acid, citrate, apple, amino acid contained in vinegar, while sugars such as fructose are contained in It is contained and fused with sugars such as added sugar.
  • succinic acid such as acetic acid, citrate, apple
  • sugars such as fructose are contained in It is contained and fused with sugars such as added sugar.
  • the “vinegar jam manufacturing method” described above Japanese Patent Laid-Open No. 0-7-2 2 2 5 5 8) is based on the sea cucumber, which is the basis of the idea, and a large amount of vinegar is added. There was a strong awareness of vinegar crushing, so we set a large amount of vinegar. Disclosure of the invention
  • the present inventor further researched and developed a remarkably delicious vinegar jam with a deep and mellow taste by investigating the amount of vinegar that is the paste paste of the present invention to be added to the night of concentrated pulp. At the same time, it is intended to produce vinegar jam that is excellent in antibacterial properties and is healthy.
  • the present invention (1) (i) A step of obtaining concentrated pulp midnight by adding sugar to the pulp and heating (mouth) 90 to 95 volumes of vinegar from 0 to 0 Adding 10% by volume and stirring
  • a frozen dessert comprising a frozen dairy product containing vinegar jam obtained by the production method according to (4),
  • the amount of vinegar added is set to 5 to 10% by volume of vinegar with respect to 90-95% by volume of concentrated pulp sushi.
  • the palatability is remarkably excellent. It became vinegared jam. ⁇ OOOOg used in the process of the example is made into 600-800cc concentrated pulp by adding sugars such as sugar and currying.
  • the vinegar jam of the present invention is a low-sugar jam but is also suitable as a long-term preserved food.
  • jams with low sugar content are also commercially available, but there are cases where mold s occurs about a month after opening.
  • there are jams with a small amount of citrate added to obtain a sour taste but vinegar is not only citrate, but the following effects of vinegar with various components including antibacterial acetic acid. It has been known.
  • Vinegar improves metabolism by smoothing the secretion of corticosteroids and activating the adrenal glands.
  • Vinegar promotes the absorption of calcium, strengthens teeth and bones, and prevents osteoporosis.
  • vinegar jam of the present invention is efficiently ⁇ added by adding vinegar and used as an energy source, and at the same time, a novel jam having various excellent effects of the above vinegar. It can be said.
  • many drinks using vinegar are available on the market, but even with a small amount of vinegar, many people feel reluctant to drink with a strong smell and taste.
  • the vinegar component contains a large number of ingredients, and 227 types of ingredients that are currently known are known. (See “Brew Dictionary”).
  • a major tasting component of vinegar is acetic acid, but non-volatile acids such as darconic acid, pyrologenoretamic acid, lactic acid, malic acid, citrate, and succinic acid play an important role in taste.
  • non-volatile acids such as darconic acid, pyrologenoretamic acid, lactic acid, malic acid, citrate, and succinic acid play an important role in taste.
  • the taste of vinegar used in foods can be felt deliciously depending on the concentration of the vinegar, and a delicious sauce can be produced in S3 ⁇ 4f, giving it a different sensation.
  • research on the amount of vinegar added to jam is an unknown field, and by investigating the amount of vinegar, which is a feature of the present invention, which was the object of the present invention, it is not just the sweetness of jam but the depth. It became a remarkable and delicious vinegar jam with a rich and tasty taste. In addition, it became a healthy jam due to various effects of vinegar, and at the same time, a vinegar jam with
  • FIG. 1 is a diagram showing the amount of vinegar and the proportion of people who feel the taste.
  • the present invention is a.
  • (Mouth) is a method for producing vinegar jam made of step 'of Caro Etesu Satoru ⁇ vinegar 5-10 volume 0/0 The obtained concentrated pulp stimulation night 90-95% by volume (I).
  • the size of the pulp to be used can be adjusted appropriately according to the state of the pulp.
  • using a paste-like pulp solution after crushing the pulp into a crunch using a breaker such as a cutter mixer compared to the preserve jam that retains the fruit shape.
  • the vinegar component which is the glue paste of the present efforts, can be evenly immersed in the pulp solution.
  • the amount of sugar is preferably 200 to 400 g per 1000 g of pulp. More preferably, it is 250-350 g, and the sugar content of vinegared jam at the time of ⁇ is targeted at 38% -45%.
  • the amount of sugar, sugar can be changed to granulated sugar, bud sugar, fructose, honey, etc.
  • the preferred amount of vinegar to be added is 40-80cc. More preferably, it is 50-70cc.
  • sugars such as sugar and concentrating by heating
  • 1000g of pulp becomes 600-800cc of concentrated pulp
  • 40-80cc of vinegar is added, but the mixing ratio is 0 / capacity.
  • vinegar jam when adding vinegar and stirring, if necessary, it can be heated to reduce water content, and vinegar jam can be made to the desired hardness.
  • Acetic acid the main component of vinegar, has antibacterial and bacteriostatic effects, and is volatile but has a boiling point of 120. Heating of jam production 'St is lower than 120 ° C, & I, vinegar by calorie heat The antibacterial 'bacteriostatic' action of acids is not ineffective. The age of the vinegar actually added and heated, and the force [I made two vinegar jams when not heated, and measured the amount of acetic acid, the difference between them did not appear.
  • the vinegar used in the (mouth) can be selected according to the type of vinegar, ingredients, acidity, etc. ⁇ , but can also be used by mixing different types of vinegar. For example, by blending cereal vinegar rich in oxalic acid and citrate, black vinegar rich in amino acids, apple vinegar and dart vinegar abundant in liuumu karshuum, and complementing each other, a well-balanced component And you can get an excellent taste.
  • the acidity of commercially available vinegar varies depending on the manufacturer. For example, 4.2% or 5.5% of cereal vinegar, phosphorus: 4.2% or 5.0% of 3 ⁇ 4 ⁇ , etc. # ⁇ Is used in consideration of acidity in advance.
  • the amount of sugar and vinegar needs to be adjusted because the sugar content and acidity differ depending on the fruit type, variety, and maturity level, and slightly change depending on the heat intensity and calorie heat time. Furthermore, when manufacturing and selling vinegared jams in foreign countries, it is necessary to consider the types of vinegar, taste, color, acidity and ingredients.
  • the vinegar jam produced in the above process has a strong taste and smell of vinegar at the beginning of production, but after 2 to 3 days, it blends with other mixtures and relaxes the strong taste and smell of vinegar.
  • Process (ii) and process (mouth) can be performed as a continuous process. If necessary, step (ii) and step (mouth) may be performed simultaneously.
  • the vinegar jam of the present invention Since the vinegar jam of the present invention is added with vinegar, it has a habit that is somewhat like a solidification property. In addition, if there is a need for various fruits to have a high level of strength and strength including pectin, the gelling agent pectin and lemon juice can be used. Claim 3 was stored in a freezer because a large amount of vinegar jam obtained by the it * method according to claim 1 or 2 was produced, but it was taken out later and tasted. Moreover, it became a frozen dessert characterized by a deep taste.
  • Claim 4 is the result of tasting the vinegared jam obtained by the manufacturing method according to claim 1 or 2 with products such as milk, fresh cream, condensed milk, yogurt, etc. It became a product with vinegared jam, characterized by its mellow and crunchy taste.
  • Claim 5 was a frozen confectionery with a very delicious taste as a result of freezing and tasting the dairy product containing vinegared jam obtained by the production method of claim 4.
  • Table 1 examples of the present invention will be described based on Table 1 below.
  • Example 1 we describe apples, strawberries, and blueberries that are commonly used as jams from many experiments.
  • Example 1 the intensive night of concentrated pulp obtained by using 1000g of apple "Fuji" pulp, adding 250g of sugar and heating is around 750cc. . If you add 60cc of vinegar to this and stir, it becomes vinegared jam with sugar content around 38%.
  • Example 2 1000g of frozen strawberry pulp produced by US-based Lifornia is used, and 300g of sugar is added to heat, resulting in about 740cc of concentrated pulp. If 60cc of vinegar is added and stirred, vinegar jam with a sugar content of around 41% is obtained.
  • Example 3 1000 g of Canadian frozen blue belly pulp is used and 270 g of sugar is added; 3 ⁇ 4) Concentrated pulp obtained by heating is about 750 cc. If 60cc of vinegar is added to this and stirred, it becomes vinegared jam with a sugar content of around 43%. The vinegar was mixed with cereal vinegar, apple, and «black vinegar (brown in a stationary pot), and all 4.2% products were selected.
  • Example 1 When the amount of vinegar used in 3 is 60cc, the total number of people who felt delicious was the highest among all 20 people. I feel that the amount of vinegar is 80cc ⁇ ⁇ 16. The amount of vinegar is lOOcc ⁇ ⁇ 4 people. Furthermore, the amount of vinegar according to the previously filed Japanese Patent Application Laid-Open No. 07-2 2 2 5 5 8 is 120cc and only 2 persons. When the amount of vinegar is 40cc, 15 people feel delicious. If the amount of vinegar is 20cc, there are 3 people. The unit of the amount of the vinegar are expressed in CC, but the proportion of concentrated pulp intense night and Vinegar capacity 0/0 Is shown in Table 2.
  • the amount of vinegar peaks at 7% by volume, within the range of vinegar 5 to 10% by volume, Many people feel delicious. In this range, it is said that the publicity obtained through interviews with 20 people who tasted is difficult. “By each difficult part of vinegar, the sweetness and sourness are harmonized, and a deep and delicious taste is felt.” On the other hand, when outside the scope of the claims, the concentrated pulp solution exceeds 95% by volume and the amount of vinegar is less than 5% by volume. Similar to traditional jams, the mere sweetness stands out, and I don't feel rich and delicious. " Also, the concentrated pulp solution is 90 volumes 0 /. If the amount of vinegar exceeds 10% by volume, the person who tastes delicious is furious. When the amount of vinegar exceeds 10% by volume, “the acidity of vinegar is strong, especially when it is over the throat. .
  • the proportion of the vinegar according to the present invention is an effective value for antibacterial preservation, and as a result of experiments, the vinegar jam according to the present invention is a jam with low sugar content. ⁇ .

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)

Abstract

Le problème à résoudre dans le cadre de cette invention porte sur les confitures actuellement disponibles qui contiennent trop de sucre et présentent simplement une sucrosité appuyée. La solution proposée consiste à produire une confiture au vinaigre au goût riche et intense, bonne pour la santé du fait de sa faible teneur en sucre et présentant d'excellentes propriétés antibactériennes et de conservation, en cherchant la quantité optimale de vinaigre utilisée pour cela. Une confiture au vinaigre, au goût riche et intense et à la faible teneur en sucre, présentant d'excellentes propriétés antibactériennes et de conservation et ayant des effets favorables sur la santé grâce aux vertus du vinaigre, peut être produite en ajoutant 5 à 10 % par volume de vinaigre à 95 à 90 % par volume d'une solution de péricarpe concentré, préparée en broyant le péricarpe, en ajoutant des sucres à la solution ainsi obtenue et en chauffant, puis en remuant.
PCT/JP2007/060079 2006-04-27 2007-04-27 Production de confiture au vinaigre Ceased WO2007126162A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
JP2006123088 2006-04-27
JP2006-123088 2006-04-27
JP2006230175 2006-08-28
JP2006-230175 2006-08-28
JP2007113709A JP2008079601A (ja) 2006-04-27 2007-04-24 酢ジャムの製法
JP2007-113709 2007-04-24

Publications (1)

Publication Number Publication Date
WO2007126162A1 true WO2007126162A1 (fr) 2007-11-08

Family

ID=38655668

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2007/060079 Ceased WO2007126162A1 (fr) 2006-04-27 2007-04-27 Production de confiture au vinaigre

Country Status (2)

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JP (1) JP2008079601A (fr)
WO (1) WO2007126162A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012170399A (ja) * 2011-02-22 2012-09-10 Niigata Univ 外観及び品質の優れた餅又はだんご及びその製造方法
JP5755281B2 (ja) * 2013-04-16 2015-07-29 篤志 倉田 糖度を測定する機能をもったスマートフォン
JP6403510B2 (ja) * 2014-09-11 2018-10-10 キユーピー株式会社 殺菌フルーツ加工品
MX2022007610A (es) * 2019-12-19 2022-07-19 Purac Biochem Bv Metodo para preparar una composicion de frutas en conserva.

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02113991U (fr) * 1989-03-01 1990-09-12
JPH07222558A (ja) * 1994-02-09 1995-08-22 Taneaki Futagami 酢ジャムの製法
JPH08173049A (ja) * 1994-12-27 1996-07-09 Chizaki World:Kk アイスクリーム及びその製造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02113991U (fr) * 1989-03-01 1990-09-12
JPH07222558A (ja) * 1994-02-09 1995-08-22 Taneaki Futagami 酢ジャムの製法
JPH08173049A (ja) * 1994-12-27 1996-07-09 Chizaki World:Kk アイスクリーム及びその製造方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
YONEZAWA K.: "Ice Cream Handbook", 25 April 1972, pages: 35 - 36 *

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Publication number Publication date
JP2008079601A (ja) 2008-04-10

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