JPS63313549A - Jam of rumex acetosa l. - Google Patents
Jam of rumex acetosa l.Info
- Publication number
- JPS63313549A JPS63313549A JP62148687A JP14868787A JPS63313549A JP S63313549 A JPS63313549 A JP S63313549A JP 62148687 A JP62148687 A JP 62148687A JP 14868787 A JP14868787 A JP 14868787A JP S63313549 A JPS63313549 A JP S63313549A
- Authority
- JP
- Japan
- Prior art keywords
- jam
- stems
- sugar
- leaves
- rumex acetosa
- 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
- 235000005291 Rumex acetosa Nutrition 0.000 title claims abstract description 9
- 244000137827 Rumex acetosa Species 0.000 title abstract 3
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 241000196324 Embryophyta Species 0.000 claims abstract description 4
- 239000012141 concentrate Substances 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims description 6
- 240000007001 Rumex acetosella Species 0.000 claims description 6
- 235000003513 sheep sorrel Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 241000219050 Polygonaceae Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000015203 fruit juice Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 241000473391 Archosargus rhomboidalis Species 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は原料としてスイバを用い、自然の酸味と風味を
生かしてＳａしたジャムに関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a jam made using sorrel as a raw material and made to take advantage of its natural sourness and flavor.
従来野山に自生するスイバは食用としては、塩を用いて
ｉｌ物にするのがほとんどであり、ジャムに利用した鯛
は全（ない状況である。しかし、酸味が強く、ペクチン
質にも富むことから、砂糖を添加し、ジャムになること
が考えられる。Traditionally, sorrel, which grows wild in the fields and mountains, is mostly eaten as a salted product, and the sea bream used for jam is not whole.However, it has a strong sour taste and is rich in pectin. From this, sugar can be added to make jam.
また、従来のジャムは果物、野菜などをＩｌｌとして加
工したものが一般的であり野草を用いた例は少なく、特
徴的である。In addition, conventional jams are generally made by processing fruits, vegetables, etc. as Ill, and there are few examples of using wild plants, which is unique.
また、葉柄はりＯロフィルを多く含み、栄墓的にも優れ
たジャムが得られる。In addition, it contains a large amount of petiole O-lophyll, and a jam that is excellent in quality can be obtained.
実施例
スイバの茎または１３Ｋｇを纏かく破砕し、レモン汁液
５００ＣＣ，砂糖２＃を混合し、撹拌しながら加熱する
。２０〜３０分間、糖度６０〜６５％になるまで濃縮す
る。加熱債１０分位よりゲル化してくるが、スイバの茎
を用いた場合、繊維が残ることがあるが、この時は裏ご
しをする。容器に充填して密封したのら、７５〜８０℃
で２０分間殺菌した後、冷却すると、スイコジャム約３
．５Ｑが得られる。Example: Sorrel stalks or 13 kg were crushed, mixed with 500 cc of lemon juice and 2 # of sugar, and heated with stirring. Concentrate for 20-30 minutes until the sugar content is 60-65%. It will start to gel after about 10 minutes of heating, but if you use sorrel stems, some fibers may remain, but if this happens, strain it. After filling the container and sealing it, the temperature is 75-80℃.
After sterilizing for 20 minutes in
．． 5Q is obtained.
このジャム製造の結果、４月から６月にか１Ｊで田畑の
あざ、道ばたに多く自１するスイバが有効的に利用され
、食用になっている。また、採取することにより除４１
効宋もあり農作業にもプラスになっている。As a result of this jam production, the sorrel that grows in abundance in fields and roadsides from April to June is effectively used and edible. In addition, by collecting
It is also effective in the Song Dynasty, which is also a plus for agricultural work.
さらに！！！物を加工したものとは異なり、甘みは少な
いが、野趣的な酸味が生かされ、さっばりとしたジャム
で、お菓子類の材料として適している。moreover! ! ! Unlike processed products, it is less sweet, but it has a rustic sourness and is a light jam, making it suitable as an ingredient for sweets.
Claims (1)
ンボ）を採取し、茎と葉を切り離し、洗浄機、別々に細
かにスライスする。これにレモン果汁液、原料の６０〜
７０％の砂糖を加えて、２０〜３０分間加熱処理し、糖
度６０〜６５％になるまで濃縮したジャム。Sorrel, a plant belonging to the Polygonaceae family that grows wild in the fields and mountains, is collected, separated from the stems and leaves, washed, and sliced separately into small pieces. To this, lemon juice liquid, 60~ of raw materials
Jam is made by adding 70% sugar and heating it for 20 to 30 minutes to concentrate the sugar content to 60 to 65%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62148687A JPS63313549A (en) | 1987-06-15 | 1987-06-15 | Jam of rumex acetosa l. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62148687A JPS63313549A (en) | 1987-06-15 | 1987-06-15 | Jam of rumex acetosa l. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63313549A true JPS63313549A (en) | 1988-12-21 |
Family
ID=15458356
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62148687A Pending JPS63313549A (en) | 1987-06-15 | 1987-06-15 | Jam of rumex acetosa l. |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63313549A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6479091B1 (en) * | 1998-05-12 | 2002-11-12 | Jungong Xiong | Beverage containing hybrid Rumex acetosa L. and methods for preparing same |
-
1987
- 1987-06-15 JP JP62148687A patent/JPS63313549A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6479091B1 (en) * | 1998-05-12 | 2002-11-12 | Jungong Xiong | Beverage containing hybrid Rumex acetosa L. and methods for preparing same |
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