| 摘要 |
PROBLEM TO BE SOLVED: To obtain a sweet potato jam prevented in the browning, reduced in the small of the sweet potato, having a proper viscosity, excellent in color tone, quality stability and productivity and having a mild flavor by thermally thawing the frozen paste of hard sweet potato and subsequently stirring and mixing the thawed paste under specific conditions. SOLUTION: This method for producing a sweet potato jam comprises thermally thawing the frozen paste of hard sweet potato, maintaining the thawed paste at 35-45 deg.C, heating the paste at 55-65 deg.C with heating and stirring, adding water in an amount of 5-25wt.% based on the weight of the sweet potato paste to the heated paste at the temperature, stirring and kneading the mixture, further stirring and heating the mixture at 70-85 deg.C, and subsequently successively adding 61-82wt.% of a sweetener such as sugar, honey or starch syrup, 0.05-0.4wt.% of a sour agent such as citric acid, 25-35wt.% of a syrup such as a citrous syrup and 0.5-2.0wt.% of a gelling agent such as gelatin to the heated mixture, while mixing and stirring the mixture. |
