[go: up one dir, main page]

JPS57122763A - Preparation of harusame (stickes of bean jelly) - Google Patents

Preparation of harusame (stickes of bean jelly)

Info

Publication number
JPS57122763A
JPS57122763A JP56009498A JP949881A JPS57122763A JP S57122763 A JPS57122763 A JP S57122763A JP 56009498 A JP56009498 A JP 56009498A JP 949881 A JP949881 A JP 949881A JP S57122763 A JPS57122763 A JP S57122763A
Authority
JP
Japan
Prior art keywords
starch
harusame
bean jelly
stickes
preparation
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
Application number
JP56009498A
Other languages
Japanese (ja)
Inventor
Rihei Morii
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MORII SHIYOKUHIN KK
MORII SHOKUHIN KK
Original Assignee
MORII SHIYOKUHIN KK
MORII SHOKUHIN KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by MORII SHIYOKUHIN KK, MORII SHOKUHIN KK filed Critical MORII SHIYOKUHIN KK
Priority to JP56009498A priority Critical patent/JPS57122763A/en
Publication of JPS57122763A publication Critical patent/JPS57122763A/en
Pending legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)

Abstract

PURPOSE: To prepare easily a large amount of HARUSAME (sticks of bean jelly) continuously and automatically without processing its raw material through starch paste, by using creamy starch as a raw material obtained by adding a small amount of gelatinized starch to starch.
CONSTITUTION: 100pts.wt. starch is blended with 2W5pts.wt. gelatinized starch, water and 40W80°C warm water into a creamy starch, extruded conventionally into ribbon state, and processed into noodle lines.
COPYRIGHT: (C)1982,JPO&Japio
JP56009498A 1981-01-24 1981-01-24 Preparation of harusame (stickes of bean jelly) Pending JPS57122763A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56009498A JPS57122763A (en) 1981-01-24 1981-01-24 Preparation of harusame (stickes of bean jelly)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56009498A JPS57122763A (en) 1981-01-24 1981-01-24 Preparation of harusame (stickes of bean jelly)

Publications (1)

Publication Number Publication Date
JPS57122763A true JPS57122763A (en) 1982-07-30

Family

ID=11721893

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56009498A Pending JPS57122763A (en) 1981-01-24 1981-01-24 Preparation of harusame (stickes of bean jelly)

Country Status (1)

Country Link
JP (1) JPS57122763A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01218565A (en) * 1988-02-29 1989-08-31 Yokoo Shoten:Kk Preparation of coating for deltashajao (ebi-gyoza)'

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01218565A (en) * 1988-02-29 1989-08-31 Yokoo Shoten:Kk Preparation of coating for deltashajao (ebi-gyoza)'

Similar Documents

Publication Publication Date Title
JPS57125656A (en) Preparation of hollow snack
AU545466B2 (en) Preparation of vegetable pastas
JPS57122763A (en) Preparation of harusame (stickes of bean jelly)
GB1517158A (en) Baking dough compositions
JPS5739733A (en) Preparation of molded dried vegetable
JPS5678559A (en) Food additive
JPS57118769A (en) Preparation of ground fish meat
JPS5588680A (en) Preparation of marine fish-paste product
JPS56144063A (en) Storage of boiled noodle
JPS5537134A (en) Preparation of processed food material having fibrous structure
JPS5726545A (en) Preparation of hollow cake
JPS642535A (en) Production of gelatinized food having excellent function from highly concentrated protein kneaded material
JPS57198052A (en) Feed for fish farming
JPS57198051A (en) Covered ice cream and its preparation
JPS57166936A (en) Candy clay
JPS55135564A (en) Preparation of seasoned noodlelike konjak and product
JPS57152869A (en) Fish meat paste product
JPS5542516A (en) Laver-flavored candy and its preparation
JPS57194767A (en) Preparation of fried egg with thin pastry
JPS553729A (en) Chewing candy
JPS5779863A (en) Preparation of crab meatlike food from krill
JPS5688781A (en) Preparation of fish-paste product
JPS55118359A (en) Method of production of fried instant noodle
JPS5386095A (en) Preparation of polysaccharide composition
JPS553762A (en) Manufacturing fish paste product and fish paste composition