PROBLEM TO BE SOLVED: To provide a production method of roasted chestnuts jam, capable of producing roasted chestnuts jam by drawing flavoring unique to chestnuts, without adding a coloring matter.SOLUTION: A production method of roasted chestnuts jam includes steps of: removing hard shells and astringent shells of raw chestnuts sealing the chestnuts from which shells have been removed, and freezing the chestnuts at minus 20°C or lower then, thawing the frozen chestnuts with lukewarm water removing discoloration portions of the thawed chestnuts then baking the selected chestnuts in an oven at 200°C for 15 minutes so that surfaces of the chestnuts get burned then boiling the baked chestnuts in a pot until the chestnuts become a state capable of being crushed. A half amount of the boiled chestnuts is crushed into a state in which grains are left, and a residual half amount and broth are mixed by a mixer. The crushed chestnuts and the mixed chestnuts are mixed and boiled, and then, sugar is added thereto. The steps are sequentially performed.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2016,JPO&INPIT【課題】栗本来の香味を引き出し、色素などを添加しないで製造できる焼栗ジャムの製造方法を提供する。【解決手段】焼栗ジャムの製造方法において、 生の栗の鬼皮及び渋皮を取り、剥皮した栗を密封しマイナス20℃以下で冷凍し、冷凍栗をぬるま湯で解凍し、解凍した栗の変色部位を取り除き、選別した栗を焦げ目が着くよう200℃のオーブンで15分焼き、焼いた栗を押しつぶせる状態まで鍋で煮る。 水煮した栗の半量を粒を残した状態にクラッシュするとともに残り半量は煮汁とともにミキサーにかける。クラッシュ及びミキサー処理した栗を混合し煮込みながら加糖する。上記工程を順次おこなう焼栗ジャムの製造方法。【選択図】図1
