JPH0678695A - Production of jam having green color of citrus fruit - Google Patents
Production of jam having green color of citrus fruitInfo
- Publication number
- JPH0678695A JPH0678695A JP4273343A JP27334392A JPH0678695A JP H0678695 A JPH0678695 A JP H0678695A JP 4273343 A JP4273343 A JP 4273343A JP 27334392 A JP27334392 A JP 27334392A JP H0678695 A JPH0678695 A JP H0678695A
- Authority
- JP
- Japan
- Prior art keywords
- jam
- citrus fruit
- green color
- production
- skin
- 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
Abstract
PURPOSE:To enhance the commercial value of the jam made of a citrus fruit by leaving the green color of the citrus fruit in the jam, where jams produced by conventional jam production methods have brown colors and so have not a commercial value. CONSTITUTION:This method for producing the jam having the green color of the citrus fruit is characterized by combining a beer production method with a jam production method to produce the jam having the green color of the citrus fruit.
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ビールの製造方法とジ
ャムの製造方法を合わせた柑橘類の緑色を残したジャム
の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a jam that leaves a green color of citrus fruits by combining the method for producing beer and the method for producing jam.
【０００２】[0002]
【従来の技術】従来のジャム製造では、緑の柑橘類をそ
のまま鍋で煮て、茶色くなる。2. Description of the Related Art In conventional jam production, green citrus fruits are boiled as they are in a pan to turn brown.
【０００３】[0003]
【発明が解決しようとする課題】従来のジャム製造方法
では、緑色の柑橘類は茶色にしかできなかったため、色
と風味が悪く商品価値がない。According to the conventional method for producing jam, green citrus fruits can only be brown, so that the color and flavor are poor and the product has no commercial value.
【０００４】[0004]
【課題を解決するための手段】緑色の柑橘類をそのまま
鍋で煮るのではなく、クエン酸溶液で３時間以上煮る[Means for Solving the Problem] Rather than boil green citrus in a pan as it is, boil it in a citric acid solution for 3 hours or more.
【０００５】[0005]
【作用】緑色のジャムができる。[Function] A green jam is created.
【０００６】[0006]
【発明の効果】従来のジャム製造方法では緑色の柑橘類
のジャムは、茶色にしかならなかったので商品価値がな
かったが、本発明により、緑色を残したジャムができる
ので商品価値がでて、緑色の柑橘類の普及に役立つ。EFFECT OF THE INVENTION In the conventional jam production method, the green citrus jam has no commercial value because it is only brown, but according to the present invention, it is possible to produce a jam with a green color, so that the commercial value is increased. Helps spread green citrus.
Claims (1)
皮にわけ、皮のみをクエン酸溶液の鍋に入れ煮て、溶液
を変えながらこの作業を３〜４回行い、皮の色が緑色に
なったところで水気を切り、皮をジューサーで砕き、果
汁を加えて鍋に入れ煮つめて、水分の量が半分になった
ところで砂糖を入れた、緑色のジャムの製造方法。1. Washing citrus fruits with water, dividing into two pieces into fruit juice and skin, putting only the skin in a pot of citric acid solution and boiling, and doing this work 3 to 4 times while changing the solution, the color of the skin is Drain the water when it becomes green, crush the skin with a juicer, add fruit juice and put it in a pan and boil it, then add sugar when the amount of water is half, to make a green jam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4273343A JPH0678695A (en) | 1992-08-31 | 1992-08-31 | Production of jam having green color of citrus fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4273343A JPH0678695A (en) | 1992-08-31 | 1992-08-31 | Production of jam having green color of citrus fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0678695A true JPH0678695A (en) | 1994-03-22 |
Family
ID=17526578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4273343A Pending JPH0678695A (en) | 1992-08-31 | 1992-08-31 | Production of jam having green color of citrus fruit |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0678695A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5545349A (en) * | 1989-09-11 | 1996-08-13 | Kao Corporation | Bleaching composition |
| JP2009017856A (en) * | 2007-07-13 | 2009-01-29 | Oita Univ | Method for producing kabosu jam |
| JP2010161964A (en) * | 2009-01-14 | 2010-07-29 | Kazumasa Nakamichi | Method for producing puree of citrus sphaerocarpa |
| GB2484866A (en) * | 2009-08-20 | 2012-04-25 | Aegis Pty Ltd | Test connector apparatus for look-both-ways testing |
-
1992
- 1992-08-31 JP JP4273343A patent/JPH0678695A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5545349A (en) * | 1989-09-11 | 1996-08-13 | Kao Corporation | Bleaching composition |
| JP2009017856A (en) * | 2007-07-13 | 2009-01-29 | Oita Univ | Method for producing kabosu jam |
| JP2010161964A (en) * | 2009-01-14 | 2010-07-29 | Kazumasa Nakamichi | Method for producing puree of citrus sphaerocarpa |
| GB2484866A (en) * | 2009-08-20 | 2012-04-25 | Aegis Pty Ltd | Test connector apparatus for look-both-ways testing |
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