high-pressure marmalade processing
process / process-high-pressure-marmalade
高圧マーマレード加工
High-pressure marmalade processing is an experimental marmalade-making process using high pressure instead of heating. It changes sensory qualities, color, aroma, and physical properties together.
Photographs (captions in Japanese)
食品科学オーストラリア(CSIRO)の2リットル高圧処理(HPP)装置にジュース入りの瓶を投入している場面。ファイルページ自体がこの装置を高圧食品処理装置と明記している。高圧処理装置の一般的な記録であり、マーマレード処理そのものの記録ではない。
写っているもの: 該当なし（高圧食品処理という工程）部位・状態: 高圧処理装置への瓶詰め投入
写真: North Sullivan Photography, CSIRO／ CC BY 3.0／ 原画像／ 台帳の原画像
写真の範囲と来歴
被写体の確認: 原典の記載による同定。対象はジュースの高圧処理であり、マーマレードへの適用例ではない。
掲載画像: Wikimedia Commons の原寸ファイル。苦味研究所では切り抜き・色調変更なし。 表示用には幅1200px上限のWebPを配信し、台帳の原画像は上のリンクから確認できます。
On this page (6 sections)
Reading the bitterness
High-pressure marmalade processing is an experimental way to make marmalade from yuzu peel using high pressure instead of heat. In a 2014 study, 27 students and faculty compared high-pressure and heat methods made with the same formulation, rating 14 attributes on a 5-point scale. The high-pressure method received a lower bitterness score and higher scores for liking of bitterness, mouthfeel, and overall assessment. Details of procedures such as blinding are limited, however, and several attributes changed simultaneously.
Indeed, bitterness was not the only attribute to change. In the same comparison, the high-pressure method produced stronger sweetness and sourness and better preserved color and yuzu-like aroma than the heat method. It should be understood as a process in which several sensory attributes were observed to shift together across the overall production method, including differences in pretreatment, packaging, and non-heating conditions, rather than a technique that selectively reduces bitterness.
Sources for this overview
Checked for this overview: Confirmed the lower bitterness score and higher liking in the comparison of 27 people. / Confirmed the simultaneous changes in sweetness, sourness, color, and aroma.
Follow the connections
yuzu peel marmalade →— perceived bitterness is s…→ high-pressure marmalade processing
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (2)
Scope: The same formulation compared under high-pressure processing and heat processing by 27 students and staff
Note: The high-pressure method scored lower on bitterness, and higher on liking of the bitterness and other measures. Not reducible to a high-pressure effect alone.
Show data
seasoning-yuzu-peel-marmalade —has_perceived_bitterness_suppressed_by→ process-high-pressure-marmaladeScope: High-pressure processing versus heat processing of yuzu marmalade
Note: Multiple attributes changed at the same time; this is not simply a technology for 『脱苦味だけ』 (in translation: "debittering alone").
Show data
process-high-pressure-marmalade —was_observed_with→ "Stronger sweetness and sourness, weaker bitterness, and better-preserved color and yuzu-like aroma than the heat method"