WordNet

a thick sweet sticky liquid (同)sirup
thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
having a relatively high resistance to flow (同)viscous
medicine in the form of a syrup that has a calming effect
made by concentrating sap from sugar maples

PrepTutorEJDIC

シロップ(砂糖や果汁を煮詰めて作る甘い汁) / (薬用の)シロップ剤
糖みつ(砂糖精製中に粗糖から出る液)・糖みつ; 糖液・糖蜜・(サトウキビの)糖液・モラス（スコットランドの糖蜜から作る蒸留酒）ラテン語｢はち蜜｣の意
シロップの;シロップのような / (音楽などが)甘ったるい
濃い糖みつ(パンにつけたり料理に用いる)

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2014/07/22 01:40:22」(JST)

wiki en

[Wiki en表示]

A bottle of maple syrup

In cooking, a syrup or sirup (from Arabic: شراب‎; sharāb, beverage, wine, via Latin: sirupus)^[1] is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water. Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars. Technically and scientifically, the term syrup is also employed to denote viscous, generally residual, liquids, containing substances other than sugars in solution.

Culinary syrup

Golden syrup is a by-product of the process of obtaining refined crystallized sugar. Molasses is a syrup obtained at a different stage of refining.

Syrups for beverages

A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since the following syrups are liquids, they are easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar.

Simple syrup

A basic sugar-and-water syrup used to make drinks at bars. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. Generally, the ratio of sugar to water can range anywhere from 1:1 to 2:1. Syrup can be used as a sweetener. However, since it gels readily when pectin is added, its primary culinary use is as a base for fruit sauces, toppings, and preserves.

Flavoured syrup

Flavoured syrups are made by adding flavouring matter to a simple syrup. For instance, syrupus aromaticus is prepared by adding certain quantities of orange flavouring and cinnamon water to simple syrup. This type of syrup is commonly used at coffee bars, especially in the United States, to make flavoured drinks.

Gomme syrup

Gomme syrup (or gum syrup; gomme is French for "gum") is an ingredient commonly used in mixed drinks. It is also commonly used as a sweetener for iced coffee in Japan. Like bar syrups, it is a 2:1 sugar and water mixture, but has an added ingredient of gum arabic. Gomme syrup is made with the highest percentage of sugar to water possible, while the gum arabic prevents the sugar from crystallizing and adds a smooth texture.

References

^ Online Etymology Dictionary: syrup

External links

The dictionary definition of syrup at Wiktionary

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

1. メープルシロップ尿症の概要 overview of maple syrup urine disease
2. 食事中の炭水化物 dietary carbohydrates
3. 中毒の小児に対する汚染除去 decontamination of poisoned children
4. 吸収不良の治療の概要 overview of the treatment of malabsorption
5. 先天性代謝異常：分類 inborn errors of metabolism classification

English Journal

Seasonal variation in the titers and biosynthesis of the primer pheromone ethyl oleate in honey bees.

Castillo C, Maisonnasse A, Conte YL, Plettner E.SourceDepartment of Chemistry, Simon Fraser University, 8888 University Drive, Burnaby, BC, Canada V5A 1S6.
Journal of insect physiology.J Insect Physiol.2012 Aug;58(8):1112-21. Epub 2012 May 23.
Honey bees allocate tasks along reproductive and non-reproductive lines: the queen mates and lays eggs, whereas the workers nurse the brood and forage for food. Among workers, tasks are distributed according to age: young workers nurse and old workers fly out and forage. This task distribution in th
PMID 22634045

Amino acid disorders detected by quantitative amino acid HPLC analysis in Thailand: an eight-year experience.

Vatanavicharn N, Ratanarak P, Liammongkolkul S, Sathienkijkanchai A, Wasant P.SourceDivision of Medical Genetics, Department of Pediatrics, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand. nithiwat_v@hotmail.com
Clinica chimica acta; international journal of clinical chemistry.Clin Chim Acta.2012 Jul 11;413(13-14):1141-4. Epub 2012 Mar 23.
BACKGROUND: Amino acid disorders are a major group of inborn errors of metabolism (IEM) with variable clinical presentations. This study was aimed to provide the data of amino acid disorders detected in high-risk Thai patients referred to our metabolic lab from all over the country.METHODS: From 200
PMID 22465081

Japanese Journal

小児急性鼻副鼻腔炎患者に対するクラブラン酸・アモキシシリン配合ドライシロップ(1:14)の有効性と安全性の検討

杉田麟也,山本修一,元山英勝 [他]
The Japanese journal of antibiotics 68(3), 189-200, 2015-06
NAID 40020517324

実験教室で実施可能な「水あめづくり」実験法の検討と開発

戸谷義明
愛知教育大学研究報告. 自然科学編 64, 21-29, 2015-03-01
… The previously published experiment "Making Karumeyaki" was followed by the experiment "Making Starch Syrup". …
NAID 120005573548