| 摘要 |
Because of containing too much sugar, currently available jams merely show marked sweetness. To overcome this problem, it is intended to produce a vinegar jam, which has a deep and rich flavor, is body-friendly due to low sugar content and is excellent in antibacterial and storage properties, by searching for the optimum amount of vinegar employed therein. A vinegar jam, which has a deep and rich flavor and a low sugar content, is excellent in antibacterial and storage properties and exerts favorable effects on the health owing to the benefit of vinegar, can be produced by adding 5 to 10% by volume of vinegar to 90 to 95% by volume of a concentrated pericarp solution, which has been prepared by grinding pericarp, adding sugars to the thus obtained solution and heating, followed by stirring. |
