PROBLEM TO BE SOLVED: To produce ginkgo jam essentially consisting of the nut of ginkgo and made into jelly without being solidified into a dumpling shape.SOLUTION: A nut 11 of ginkgo freed of a thin film is previously divided or cracked, the same is added with a suitable amount water so as to be stirred, and is subjected to a refining-cracking step of being cracked in water or in which the cracked stock 21 is fined divided to obtain finely divided stock-containing mixed water 31. Thereafter, the finely cracked stock-containing mixed water 31 is heated and baked, suitable amounts of sugar and acid are added in the heating-baking step, further, the heating-baking step is continued, and it is made into jelly. Not the nut is finely divided without adding water, but a suitable amount of water is added to the divided stock, the same is stirred in water, and is finely divided, thus the nut of the ginkgo finely divided in this state is not solidifies into a dumpling state. In this way, the finely divided stock-containing mixed water 31 is baked, is added with sugar and acid and is baked, whereby ginkgo jam 41 made into jelly is obtained.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】銀杏の実を主成分とし、団子状に固結させることなくゼリー化させた銀杏ジャムを製造する。【解決手段】薄皮を除去した銀杏の実11を予備的に分割又は破砕し、これに、適量の水を加えて攪拌し、その水の中で、分割又は破砕素材21を微細に分割する微細分割工程を経て微細分割素材含有混合水31を得る。その後、該微細分割素材含有混合水31を加熱して煮炊きし、その加熱、煮炊き工程で適量の糖及び酸を添加してさらに加熱、煮炊き工程を継続してゼリー化させる。水を加えずに実を微細に分割するのではなく、分割素材に適量の水を加え、水中でそれを攪拌して微細に分割しているため、その状態にある微細に分割されている銀杏の実は、団子状に固結することがない。よって、このような微細分割素材含有混合水31を煮炊きし、糖及び酸を添加して煮炊きすることでゼリー化した銀杏ジャム41となる。【選択図】図1
