JP2011234635A5 - - Google Patents

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Publication number
JP2011234635A5
JP2011234635A5 JP2010106720A JP2010106720A JP2011234635A5 JP 2011234635 A5 JP2011234635 A5 JP 2011234635A5 JP 2010106720 A JP2010106720 A JP 2010106720A JP 2010106720 A JP2010106720 A JP 2010106720A JP 2011234635 A5 JP2011234635 A5 JP 2011234635A5
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JP
Japan
Prior art keywords
boiled
beans
liquid
tap water
honey
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JP2010106720A
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English (en)
Japanese (ja)
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JP2011234635A (ja
JP5059162B2 (ja
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Priority to JP2010106720A priority Critical patent/JP5059162B2/ja
Priority claimed from JP2010106720A external-priority patent/JP5059162B2/ja
Publication of JP2011234635A publication Critical patent/JP2011234635A/ja
Publication of JP2011234635A5 publication Critical patent/JP2011234635A5/ja
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JP2010106720A 2010-05-06 2010-05-06 小豆風味に優れた餡、餡製品の製造方法 Active JP5059162B2 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2010106720A JP5059162B2 (ja) 2010-05-06 2010-05-06 小豆風味に優れた餡、餡製品の製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2010106720A JP5059162B2 (ja) 2010-05-06 2010-05-06 小豆風味に優れた餡、餡製品の製造方法

Publications (3)

Publication Number Publication Date
JP2011234635A JP2011234635A (ja) 2011-11-24
JP2011234635A5 true JP2011234635A5 (enExample) 2012-01-19
JP5059162B2 JP5059162B2 (ja) 2012-10-24

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JP2010106720A Active JP5059162B2 (ja) 2010-05-06 2010-05-06 小豆風味に優れた餡、餡製品の製造方法

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JP (1) JP5059162B2 (enExample)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101708553B1 (ko) * 2015-04-22 2017-02-20 안동대학교 산학협력단 항산화 및 항혈전 활성이 우수한 팥 자숙액 및 팥 분말을 이용한 팥 수양갱 제조 방법 및 이로부터 제조되는 팥 수양갱
JP6804412B2 (ja) * 2017-09-06 2020-12-23 井村屋グループ株式会社 小豆食品の製造方法
JP7122275B2 (ja) * 2019-03-04 2022-08-19 井村屋グループ株式会社 漉し餡食品の製造方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH088841B2 (ja) * 1987-05-25 1996-01-31 日本碍子株式会社 製餡廃水中の呈味成分回収法
JP2004173548A (ja) * 2002-11-26 2004-06-24 Ueno Seiyaku Oyo Kenkyusho:Kk 風味の優れた生餡、こし餡、冷凍生餡、乾燥餡およびその製造方法

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