JPH0315345A - Walnut sweetened with muscovado - Google Patents
Walnut sweetened with muscovadoInfo
- Publication number
- JPH0315345A JPH0315345A JP63105899A JP10589988A JPH0315345A JP H0315345 A JPH0315345 A JP H0315345A JP 63105899 A JP63105899 A JP 63105899A JP 10589988 A JP10589988 A JP 10589988A JP H0315345 A JPH0315345 A JP H0315345A
- Authority
- JP
- Japan
- Prior art keywords
- walnuts
- muscovado
- sweetened
- astringency
- sodium carbonate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000020234 walnut Nutrition 0.000 title claims abstract description 11
- 240000007049 Juglans regia Species 0.000 title 1
- 235000009496 Juglans regia Nutrition 0.000 title 1
- 241000758791 Juglandaceae Species 0.000 claims abstract description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract 2
- 235000009508 confectionery Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 235000019606 astringent taste Nutrition 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
PURPOSE:To obtain walnuts sweetened with muscovado having good flavor free from astringency by treating walnuts with a small amount of sodium carbonate to remove astringent coat and astringency and sweetening the walnuts with boiled down muscovado. CONSTITUTION:A small amount of sodium carbonate is dripped to walnuts in a container, further boiling water is poured, the walnuts are taken out after about two minutes, sufficiently washed with water and warm water, sufficiently dried by a high fire, mutually rubbed to remove astringent coat and astringency. Then the prepared walnuts are sweetened with muscovado boiled down by a conventional procedure.
Description
【発明の詳細な説明】
この発明は化学反応を起さない木製又はポリ容器に、（
くるみ）を入れ小量の炭酸ナトリウムを滴した上に沸と
うした湯を注ぎ約２分程してから取り出し、水及び湯で
良く洗い流したあと強火で充分に乾燥してから、もみ合
せると、渋皮が取れやすくなり同時に渋味も取り除く事
が出来る。従来は複雑に入りくんだ（くるみ）の渋皮を
除くのが困難な上、糖分と混り合うと渋味の益す（くる
み）の欠点を小量の炭酸ナトリウムに大量の（くるみ）
を浸すことで本発明は解決し、その上で１．２℃以上に
煮つめた黒砂糖でからめ一段と風味を益したものである
。[Detailed description of the invention] This invention provides a wooden or plastic container that does not cause a chemical reaction (
Add walnuts, drop a small amount of sodium carbonate, pour boiling water over it, wait about 2 minutes, then take it out, rinse thoroughly with water and hot water, dry thoroughly over high heat, and knead. The astringent skin can be removed easily and the astringent taste can be removed at the same time. Conventionally, it was difficult to remove the complex astringent skin of walnuts, and when mixed with sugar, the astringent skin of walnuts had the disadvantage of being mixed with sugar.
The present invention solves the problem by soaking it in water, and then topping it with brown sugar boiled at 1.2°C or higher to further enhance the flavor.
Claims (1)
、煮つめた黒砂糖でからめた菓子の製法A method for making confectionery using sodium carbonate to remove the astringent skin and taste of walnuts, then tossing them in boiled brown sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63105899A JPH0315345A (en) | 1988-04-28 | 1988-04-28 | Walnut sweetened with muscovado |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63105899A JPH0315345A (en) | 1988-04-28 | 1988-04-28 | Walnut sweetened with muscovado |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0315345A true JPH0315345A (en) | 1991-01-23 |
Family
ID=14419734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63105899A Pending JPH0315345A (en) | 1988-04-28 | 1988-04-28 | Walnut sweetened with muscovado |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0315345A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5444650A (en) * | 1994-01-25 | 1995-08-22 | Nippondenso Co., Ltd. | Semiconductor programmable read only memory device |
| US5461584A (en) * | 1992-07-09 | 1995-10-24 | Nippondenso Co., Ltd. | Semiconductor sensor device |
| CN108949341A (en) * | 2018-06-06 | 2018-12-07 | 孙学兵 | A kind of preparation method of fresh walnut oil |
-
1988
- 1988-04-28 JP JP63105899A patent/JPH0315345A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5461584A (en) * | 1992-07-09 | 1995-10-24 | Nippondenso Co., Ltd. | Semiconductor sensor device |
| US5444650A (en) * | 1994-01-25 | 1995-08-22 | Nippondenso Co., Ltd. | Semiconductor programmable read only memory device |
| CN108949341A (en) * | 2018-06-06 | 2018-12-07 | 孙学兵 | A kind of preparation method of fresh walnut oil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH01117757A (en) | Tea of cheery blossom, spice thereof, mixture thereof and production thereof | |
| JPH0315345A (en) | Walnut sweetened with muscovado | |
| US4214007A (en) | Processed dried beans as instant food and their manufacturing method | |
| JPH06245730A (en) | Cortinellus shiitake processed food and production of cortinellus shiitake processed food | |
| JPS5867151A (en) | Cactus jam | |
| JPH0636716B2 (en) | Alternate natto manufacturing method | |
| JPS6041438A (en) | Preparation of frozen chestnut | |
| US1655726A (en) | Process of making puffed rice | |
| JPS6339547A (en) | Tea containing ginseng essence and production thereof | |
| JPS61124350A (en) | Production of dried adzuki beans | |
| JPS61224969A (en) | Production of seasoned laver sheet | |
| JPS6335219B2 (en) | ||
| JPH0312867B2 (en) | ||
| JPH01235565A (en) | Preparation of seasoned sea tangle | |
| JPS63269953A (en) | Production of 'amanatto' of soybean | |
| JPH02186975A (en) | Post-processing of liquor characterized by adding red beefsteak plant | |
| JPS59213363A (en) | Cherry ice cream | |
| KR20020062475A (en) | Red ginseng and red ginseng extract manufacturing method | |
| JPH07322833A (en) | Momordicae fructus jelly | |
| JPS61219335A (en) | Preparation of dried persimmon wrapped with leaf of beefsteak plant | |
| JPS5816660A (en) | Preparation of processed cartilage food | |
| JPS63233756A (en) | Production of red chimaki (rice-dumpling wrapped in bamboo leaf) | |
| JPH03103160A (en) | Cherry blossom, its flavor agent, mixture and production thereof | |
| JPH0297370A (en) | Juice using leaf of perilla frutescens purpurea makino and production thereof | |
| JPS6341545B2 (en) |