JP3690674B2 - Method for producing jam mixed with carrot and pomegranate - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a jam in which carrots and pomegranate are mixed.
[0002]
[Prior art]
Traditionally, jam using carrots is known, but there is no jam with carrots mixed with pomegranate.
The pomegranate is thought to have a preconceived idea that it is not suitable for jams because it has small grains, large seeds, and few edible parts.
[0003]
[Problems to be solved by the invention]
However, recent research has shown that pomegranate contains a nutrient called estrogen (estrone), which has the same chemical structure as female hormones.
Therefore, as a result of intensive research aimed at developing a preserved food that takes advantage of the excellent properties of pomegranates, the present inventors have found that if a combination of carrots and pomegranate is made into a jam, a food that takes advantage of both can be made. The present invention was completed here.
That is, the object of the present invention is to provide a savory jam that contains both nutrients such as β-carotene contained in ginseng and a nutrient called estrogen (estrone) contained in pomegranate, and also harmonized with the flavors of ginseng and pomegranate. There is to do.
[0004]
[Means for Solving the Problems]
The present invention includes a steaming process in which skinned ginseng is placed in a steamer and steamed at 85 ° C. to 99.9 ° C. for 35 to 50 minutes, a paste process in which steamed ginseng is put into a paste by a cutter, and the pasted carrot is steamed. After concentrating in a kettle at 95 ° C to 99.9 ° C for 10-20 minutes, adding sugar and pH adjuster to the concentrated carrot, and again heating at 95 ° C to 99.9 ° C for 17-25 minutes In addition, the seasoning step of adding chickenpox and further heating for 18 to 24 minutes and the pomegranate mixing step of adding 7 to 15% by weight of pomegranate juice to the seasoned carrot and stirring for 2 to 3 minutes are performed in this order. It is a manufacturing method of jam which mixed carrot and pomegranate.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, a representative embodiment 1 of the present invention will be described.
The material of Example 1 is 30 sugar, red wine 10, pectin 2, starch syrup 12, lemon 5, pomegranate juice 10 and cinnamon 0.15 with respect to the proportion of carrot 100 (parts by weight).
First, wash the carrots well, put them in a steamer with skin, and steam them at 99.9 ° C for 40 minutes (steaming process).
Steamed carrots are put into a paste using a cutter (paste process).
This paste-like carrot is heated in a 99.9 ° C steam kettle for 15 minutes and concentrated to about 4/5 by weight (concentration step).
Next, add 30 sugar and wine 10 as a pH adjuster to this concentrated carrot, heat again in a 99.9 ° C steam kettle for 20 minutes, and concentrate to about 4/5 by weight. (Seasoning process).
Then, after adding waterpox 12 and heating for 20 minutes, pomegranate juice 10, lemon 5 and pectin 2 are added and stirred for 3 minutes to complete.
[0006]
In the process of steaming the first carrot, put it in the steamer with the skin.
Steamed with steam without skin, so there is little loss of carrot nutrients. Moreover, it steams for 35-50 minutes at 85 to 99.9 degreeC. Since heating does not exceed 100 ° C., the carrot color, taste and aroma are not only good, but β-carotene, which is fragile at high temperatures, is not lost and can be consumed in large quantities.
Adjust time and temperature according to the freshness, hardness and quality of carrots. According to the practice of the inventors, 50 minutes at 85 ° C. and 35 minutes at 99.9 ° C. are appropriate. If it is 35 minutes or less, cooking is insufficient, and if it exceeds 50 minutes, the flavor may be impaired.
[0007]
The inventor used a commercial steamer. This steamer can adjust the set temperature and is easy to manage the temperature, but other types can be substituted.
Carrot is one of the typical green and yellow vegetables and is a treasure trove of vitamin A. Β-carotene contained in carrots becomes vitamin A in the body. Vitamin A works in the differentiation of epithelial tissues and maintains the health of skin and mucous membranes. Therefore, it maintains immune function, promotes growth, prevents night blindness and vision loss, keeps skin and hair healthy, and develops bone. Help. Moreover, since β-carotene is changed into vitamin A by the necessary amount in the body, there is no worry of vitamin A excess. Furthermore, β-carotene remaining in the body has an action of enhancing resistance, and reduces blood vessel cholesterol. Protects the body from active oxygen generated in the body, prevents carcinogenesis, and reduces bad cholesterol. Eating lots of ginseng that contains a lot of these nutrients will help improve your health.
[0008]
Next, steamed carrots are put into a paste using a food cutter. The larger cutter used by the inventor takes 3-7 minutes.
This pasty ginseng is further put into a steam kettle and heated and concentrated. The steam kettle is heated and concentrated at 95 ° C to 99.9 ° C for 10 to 20 minutes.
Adjust time and temperature according to the freshness, hardness and quality of carrots. According to the inventor's practice, 20 minutes at 95 ° C. and 10 minutes at 99.9 ° C. are appropriate. If it is less than 10 minutes, cooking is insufficient, and if it exceeds 20 minutes, the flavor may be impaired.
The steam pot used by the inventor is a commercially available steam pot overturning type kneader, which is a steam pot with a stirrer.
This steam kettle has a double structure, and steam is blown between the inner and outer pots, which is used as a heat source, so the temperature does not rise above 100 ° C and does not burn during heating. It can be concentrated by heating without deteriorating the color and flavor. Also, since the whole is mixed evenly at the same time as heating, a uniform quality with no unevenness can be made.
[0009]
Next, it moves to a seasoning process. Since the carrots are pre-heated and concentrated before seasoning, it is good for your health because you can use less sugar efficiently.
Seasoned sugars include sugar, honey and chickenpox. In this embodiment, first, sugar is used for heating and concentration.
To sugar, add wine as a pH adjuster. This is to create an environment suitable for the function of pectin. Add 8-12% of wine to carrots. The flavor can be increased by using red wine.
Since carrots and pomegranates have a sweet taste, the amount of sugar is 25-35% of the carrots.
Add sugar and pH adjuster wine to the carrot in the steam kettle and heat concentrate at 95 ° C to 99.9 ° C for 17 to 25 minutes.
Adjust time and temperature according to the freshness, hardness and quality of carrots. According to the practice of the inventor, 95 ° C. for 25 minutes and 99.9 ° C. as early as 17 minutes are appropriate. If it is 17 minutes or less, cooking is insufficient, and if it exceeds 25 minutes, the flavor may be impaired.
Then, a syrup is further added and it concentrates by heating at 95 degreeC-99.9 degreeC for 18 to 24 minutes. Minamata adds 10-14% to the carrot, giving it a good flavor and texture, as well as good shine. The reason why the starch syrup is added to the carrot and the chickenpox is added at this stage after being fully heated and concentrated is to prevent the chickenpox from being heated excessively. If heated for a long time, the color of the chickenpox will change to brown, the color will deteriorate and the product value will decrease, and the flavor will also be impaired.
Depending on the freshness, hardness and quality of carrots, adjust the time and temperature in the steam kettle. As implemented by the inventor, a temperature of 95 ° C. for 24 minutes and 99.9 ° C. for 18 minutes is appropriate. If it is less than 18 minutes, cooking of chickenpox is insufficient and it is difficult to shine, and if it exceeds 24 minutes, the color may deteriorate.
[0010]
Add pomegranate juice to the steamer after the carrot seasoning process is complete. When pomegranate juice of 7 to 15% is added to carrots, the scent and taste of carrots can be used effectively. The reason why it is 7 to 15% is that when it is 7% or less, the pomegranate flavor is not felt, and when it exceeds 15%, the pomegranate flavor becomes strong.
Stop the fire immediately after adding pomegranate juice. This is to prevent components such as estrogen from being broken by heating. After stopping the fire, stir for 2 to 3 minutes so that the whole mix evenly. The reason for setting to 2 to 3 minutes is that stirring for 1 minute is difficult, and estrogen of pomegranate may be lost if it exceeds 4 minutes.
Furthermore, it is good to stir for 30 seconds-1 minute so that lemon juice and pectin may be added and the whole may be mixed. Pectin is added for the purpose of creating the unique hardness of jam. Lemon juice is preferably 4-6%, and pectin is preferably 1-3% with respect to carrots.
Moreover, when 0.1 to 0.2% of cinnamon is further added to the carrot, the flavor can be further increased.
[0011]
The pomegranate juice is made by grinding the seeds with pulp into the seeds. In addition to increasing the flavor due to its unique sweet and sour taste, it contains estrone, an ingredient that has the same chemical structure as estrogen (follicular hormone), which is a female hormone, so it has beauty effects such as beautiful skin, alleviation of menopause, It is said to have osteoporosis prevention, antidepressant action, and dementia prevention effects. In addition to other potassium, amino acids, vitamins, tartaric acid, etc., ellagic acid with anticancer action and tannin with bactericidal action Since these active ingredients act in the body and affect them comprehensively, they have a positive effect on the body as a food of the same source as medicinal foods.
As described above, pomegranate containing a large amount of estrogen (follicular hormone) is added to ginseng containing a lot of vitamin A (β-carotene), which not only makes the menopausal woman young but also promotes the growth of children.
[0012]
In addition, if you make without using PH adjusters such as wine and lemon juice, or pectin, you can make a sauce-like product without the unique hardness of jam.
The finished jam is easy to handle and can be stored for a long time if it is bottled or retort packed.
[0013]
【The invention's effect】
According to the present invention, after the step of putting carrot with skin in a steamer and steaming at 85 to 99.9 ° C. for 35 to 50 minutes, the paste step is followed by the concentration step at 95 to 99.9 ° C. for 10 to 20 minutes. Then, the sugar and the pH adjuster are added, and after heating and concentrating at 95 ° C to 99.9 ° C for 17 to 25 minutes, the seasoning step of adding chickenpox and heating for 18 to 24 minutes is taken. These steaming, concentrating, and seasoning processes are all heated by steam from a steamer or steam kettle, and the maximum temperature is 99.9 ° C and does not exceed 100 ° C. Does not spoil the scent.
After passing through the above-mentioned carrot steaming, concentration, and seasoning steps, the pomegranate mixing step of adding 7 to 15% pomegranate juice and heating for 2 to 3 minutes was performed sequentially. The taste and aroma of pomegranates containing the nutrients of estrogen (estrone) are not impaired.
The present invention has an excellent effect of making jam having a high nutritional value and a good flavor by making good use of the advantages of carrots and pomegranates by sequentially performing the above steps.
Ginseng β-carotene is vitamin A in the body, so it maintains immune function, promotes growth, prevents night blindness and loss of vision, keeps skin and hair healthy, helps bone growth, and is included in pomegranate Estrogen is said to have beauty effects such as beautiful skin, alleviation of menopause, prevention of osteoporosis, antidepressant action, and prevention of dementia, and other potassium, amino acids, vitamins, tartaric acid, etc. In addition, it contains a large amount of active ingredients such as ellagic acid with anti-cancer action and tannin with bactericidal action. Jam mixed with carrot and pomegranate also has the effect of having a positive effect on the body as a food of the same source of medicine.

Claims (1)

Steaming the carrot with skin into a steamer and steaming at 85 to 99.9 ° C. for 35 to 50 minutes,
Pasting steamed carrots into a paste with a cutter;
A concentration step of heating and concentrating the pasted carrot in a steam kettle at 95 ° C to 99.9 ° C for 10 to 20 minutes;
A seasoning step of adding sugar and a pH adjusting agent to the concentrated carrot, again heating and concentrating at 95 ° C to 99.9 ° C for 17 to 25 minutes with a steam kettle, adding waterpox and heating for another 18 to 24 minutes;
Pomegranate mixing step of adding 7-15% pomegranate juice to seasoned carrots and stirring for 2-3 minutes;
A method for producing a jam in which carrots and pomegranate are mixed, characterized by being sequentially processed in this order.