| 摘要 |
PURPOSE: A jam composition is provided to be convenient and safe when eating grape jam as glucose is not re-crystallized in distribution and use. CONSTITUTION: A jam composition includes isomalto-oligosaccharide, pectin, and citric acid. The pH of the jam composition is 3.2-3.8. Crushed, unheated, and peeled grapes are prepared. 35-45wt% of grape juice, 37-46wt% of white sugar, 7-12wt% of isomalto-oligosaccharide, 0.4-0.65wt% of pectin, and the residual amount of purified water are added to 5-15wt% of peeled grapes. The mixture is heated at 95-100 deg. C for 10-15 minutes, cooled to 60-75 deg. C, and concentrated with reduced pressure. The peeled grapes are crushed to 1-7mm. The heating-up time to 95-100 deg. C is 1-10 minutes. [Reference numerals] (AA) Fruit(preferable example: grape berries); (BB) Pulverize into 1-7mm(without sugaring or heating); (CC) Mix juice(preferable example: grape juice), white sugar, isomalto-oligosaccharide, and refined water; (DD) Heat at 90-100°C; (EE) Decompression-concentrate; (FF) Fill a container; (GG) Seal/Secondarily sterilize; (HH) Cool; (II) Jam composition |
