JP3769054B2 - Production method of instant dried rice cake - Google Patents
Production method of instant dried rice cake Download PDFInfo
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- JP3769054B2 JP3769054B2 JP22075695A JP22075695A JP3769054B2 JP 3769054 B2 JP3769054 B2 JP 3769054B2 JP 22075695 A JP22075695 A JP 22075695A JP 22075695 A JP22075695 A JP 22075695A JP 3769054 B2 JP3769054 B2 JP 3769054B2
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- rice cake
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Description
【0001】
【発明の属する技術分野】
本発明は、即席乾燥粥の製造法に関し、特に熱湯を注ぐだけで短時間で容易に復元し、かつ良好な食感を有する即席乾燥粥の製造法に関する。
【0002】
【従来の技術】
即席乾燥粥の製造法としては、例えば、減圧乾燥した米を沸騰水中に投入して加熱した後、食塩水に浸漬し、水切りして凍結乾燥する方法(特公昭58−48153号公報)や、米に対して3〜5倍量の水を添加し、炊飯して得られる米飯を、調理した具および調味料とともに所定の容器に入れた後、急速凍結し、次いで凍結乾燥する方法(特開昭60−16564号公報)などが知られている。
【0003】
しかしながら、これらの方法はいずれも複雑な前工程を要し、工業化するには再現性も含めて種々の問題があった。
上記製造法を改良するために、洗浄した米を水に浸漬後、水切りし、6〜10倍の水と共に加熱してα化させ、粥としたものを容器に充填し、−5℃〜−1℃でプランクの凍結速度で2mm/h以下になるように緩慢凍結した後、凍結乾燥する方法(特開平7−135915号公報)が提案された。この方法で得られた凍結乾燥粥は、復元した際に良好な食感を有する粥となり得るが、それでもなお、添加する水の量が少ない場合には、復元までに相当の時間を要するという問題が残っていた。また、添加する水の量を多くすると、復元性は改良されるが乾燥時間が長くなり、コスト高になるという問題があった。
【0004】
【発明が解決しようとする課題】
本発明の課題は、熱湯を注ぐだけで短時間(約2分以内)で容易に復元し、かつ良好な食感を有する即席乾燥粥の新規な製造法を提供することである。
【0005】
【課題を解決するための手段】
上記課題に鑑み鋭意研究の結果、本発明者らは、1段階の加水方法ではなく、2段階の加水方法を採用することにより、優れた復元性および良好な食感を有する即席乾燥粥を製造することができることを見出し、本発明を完成した。
即ち、本発明は、洗浄した米100部を水に浸漬して水切りした後、400〜570部の水またはスープと共に加熱して粥とし、該粥に40〜200部の水またはスープを加えて混合し、該混合物を−5℃〜−1℃で緩慢凍結し、次いで予備凍結した後、凍結乾燥することを特徴とする即席乾燥粥の製造法である。
【0006】
また、本発明は、洗浄した米100部を水に浸漬して水切りした後、400〜570部の水またはスープと共に加熱して粥とし、該粥に40〜200部の水またはスープを加えて混合し、該混合物の表面の水分が蒸発しないようにして、該混合物を−5℃〜−1℃で緩慢凍結し、次いで予備凍結した後、凍結乾燥することを特徴とする即席乾燥粥の製造法である。
【0007】
さらに、本発明は、洗浄した米100部を水に浸漬して水切りした後、400〜570部の水またはスープと共に加熱して粥とし、該粥に40〜200部の水またはスープを加えて混合し、該混合物の表面にα化した澱粉液、スープもしくは水をスプレーするか、該混合物の表面を被覆して、該混合物を−5℃〜−1℃で緩慢凍結し、次いで予備凍結した後、凍結乾燥することを特徴とする即席乾燥粥の製造法である。
【0008】
以下、本発明を詳細に説明する。
【0009】
【発明の実施の形態】
本発明で用いる米は、短粒種の米であればいずれであってもよく、好ましくは短粒種のうるち米の精白米を用いる。
本発明では、まず最初に、洗浄した米を水に浸漬して水切りする。水への浸漬は、15〜30℃の下で0.5〜2時間程度行うのが好ましい。
【0010】
次に、この米100部に対して水またはスープを400〜570部、好ましくは470〜570部添加する。水を加える場合、その水に食塩を添加しておいてもよい。このように食塩を添加することにより、得られる白粥に塩味を付与することができる。スープとしては、所望の種類の粥が得られるよう適宜選択すればよく、例えばチキンスープ、魚介類スープ等を用いることができる。水またはスープをあらかじめ60〜100℃程度に加熱して米に添加すれば、次の加熱に要する時間を短縮することができる。
【0011】
米に水またはスープを添加したら、加熱して粥にする。水またはスープの種類によって、白粥や中華風粥などが得られる。加熱は、通常80〜100℃、好ましくは90〜100℃で、10〜50分間程度、好ましくは15〜35分間程度行う。
粥が得られたら、これに水またはスープを加え、均一になるまで混合する。水またはスープは、粥500〜670部に対して40〜200部、好ましくは100〜200部加える。添加する水またはスープの温度は、25℃以下であるのが好ましく、特に0〜15℃であるのが好ましい。このように水またはスープを加えることにより、粥中の澱粉糊のみが希釈され、後の緩慢凍結の際に特に大きな氷結晶を形成する。凍結乾燥後、この氷結晶の跡が湯の通り道になる他、全体の崩壊性がよくなり、最終的に得られる即席乾燥粥が優れた復元性および良好な食感を有するものとなる。
【0012】
このように水またはスープを加えた粥は、通常は容器に充填する。容器としては、いかなるものであってもよいが、例えば樹脂性、金属製等の種々の形状のものが用いられ、例えば、粥を所定の大きさに等分化して充填できるようにしたトレイ等を用いることができる。
このとき、充填した粥の表面水分が蒸発すると、得られた即席乾燥粥を復元した際に完全に復元しない米、いわゆるなか米ができやすい。このなか米ができるのを防止するためには、緩慢凍結する前に、粥の表面の水分が蒸発しないように処理するのが好ましい。そのような処理方法としては、例えば、α化した澱粉液、スープ、水等を粥の表面にスプレーする方法や、粥の表面を樹脂性のシート、金属製の蓋等で被覆する方法等が挙げられる。
【0013】
α化した澱粉液としては、例えば、水に馬鈴薯澱粉を加え、攪拌しながら加熱してα化し、冷却したものを用いることができる。この場合、水100部に対して馬鈴薯澱粉を1.5〜4部加えるのが好ましい。α化した澱粉液をスプレーする場合、粥100部に対してα化した澱粉液を2〜6部スプレーするのが好ましい。スープをスプレーする場合には、通常は上記で用いたスープと同じものを用いる。スープまたは水は、粥100部に対して5〜15部スプレーするのが好ましい。
【0014】
次に、得られた粥を緩慢凍結する。この緩慢凍結は、通常最大氷結晶生成帯といわれている温度−5℃〜−1℃で10〜50時間行うのが好ましく、特に15〜30時間行うのが好ましい。緩慢凍結を行ったら、その後予備凍結を行う。予備凍結は、通常−30℃〜−15℃で0.5〜6時間行うのが好ましい。予備凍結を行った後、常法により凍結乾燥を行い、最終的な即席乾燥粥とする。即席乾燥粥は、使用した容器の形状等により、例えばブロック状のものとなる。
【0015】
このようにして得られる即席乾燥粥は、熱湯を注ぐだけで短時間(約2分以内)で容易に復元し、かつ良好な食感を有する。復元に必要な熱湯の量は、即席乾燥粥100部に対して、600〜1200部程度である。
【0016】
【実施例】
以下、実施例により本発明を更に具体的に説明するが、本発明の範囲はこれらの実施例に限定されるものではない。
(実施例1)
洗浄した米100部を1時間水に浸漬した後、水切りした。これに水500部を加え、約100℃で25分間加熱して米を充分にα化し、粥(白粥)とした。加熱を止めてから、15℃に冷却した水100部を粥に加え、均一に混合した。この水を加えた粥を、樹脂性のトレイ(65mm×72mm×25mm)に120部づつ充填した。
【0017】
一方で、水100部に馬鈴薯澱粉3部を加え、攪拌しながら加熱してα化し、冷却したもの(α化した澱粉液)を調製した。このα化した澱粉液を、トレイに充填した粥の上に5g/ブロック(1等分)の割合でスプレーし、その後−3.5℃の冷凍庫で20時間緩慢凍結した。さらにこれを−25℃で3時間予備凍結した後、真空度1Torr以下、品温50℃以下で約30時間凍結乾燥し、即席乾燥粥のブロックを得た。
【0018】
得られた即席乾燥粥のブロックに熱湯(150ml)を注いで復元させたところ、75〜110秒で復元し、かつ、復元した粥は良好な食感を有していた。なお、ここでいう復元時間とは、熱湯を注いでからブロック全体が箸で容易にほぐれ、かつ米粒が粥状に復元するまでの時間をいう。
(比較例1)
洗浄した米100部を1時間水に浸漬した後、水切りした。これに水600部を加え、約100℃で25分間加熱して米を充分にα化し、粥(白粥)を得た。この粥を樹脂性のトレイ(65mm×72mm×25mm)に120部づつ充填した。充填した後、実施例1と同様の処理を施し、即席乾燥粥のブロックを得た。
【0019】
得られた即席乾燥粥のブロックに熱湯(150ml)を注いで復元性を調べたところ、復元した粥は良好な食感を有していたが、復元するまでに170〜210秒を要した。
(実施例2)
洗浄した米100部を1時間水に浸漬した後、水切りした。これにチキンスープ(水にチキンエキス、食塩、香辛料等を溶解したもの)500部を加え、約100℃で25分間加熱して米を充分にα化し、粥(中華風粥)とした。加熱を止めてから、15℃に冷却した水100部を粥に加え、均一に混合した。この水を加えた粥を、樹脂性のトレイ(65mm×72mm×25mm)に120部づつ充填した。充填した後、実施例1と同様の処理を施し、即席乾燥粥のブロックを得た。
【0020】
得られた即席乾燥粥のブロックに熱湯(150ml)を注いで復元性を調べたところ、80〜110秒で復元し、かつ、復元した粥は良好な食感を有していた。
(実施例3)
洗浄した米1kgを1時間水に浸漬した後、水切りした。加熱して沸騰させた水5.2kgに、水切りした米と食塩10gを加え、ゆっくりと攪拌しながら約100℃で25分間加熱して米を充分にα化し、粥(白粥)とした。加熱を止めてから、15℃に冷却した水1.8kgを粥に加え、均一に混合して粥(水を加えた粥)7.6kgを得た。この水を加えた粥を、樹脂性のトレイ(58mm×81mm×30mm)に、135gづつ58等分して充填した。
【0021】
一方で、水700gに馬鈴薯澱粉20gを加え、攪拌しながら加熱してα化し、冷却したもの(α化した澱粉液)を調製した。このα化した澱粉液を、トレイに充填した粥の上に6g/ブロック(1等分)の割合でスプレーし、その後−3.5℃の冷凍庫で24時間緩慢凍結した。さらにこれを−25℃で3時間予備凍結した後、実施例1と同様にして凍結乾燥し、平均重量16gの即席乾燥粥のブロック58個を得た。
【0022】
得られた即席乾燥粥のブロックに熱湯(170ml)を注いで復元させたところ、20〜40秒で復元し、かつ、復元した粥は良好な食感を有していた。
(比較例2)
洗浄した米1kgを1時間水に浸漬した後、水切りした。加熱して沸騰させた水7kgに、水切りした米と食塩10gを加え、ゆっくりと攪拌しながら約100℃で25分間加熱して米を充分にα化し、粥(白粥)を得た。この粥を樹脂性のトレイ(58mm×81mm×30mm)に、135gづつ58等分して充填した。充填した後、実施例3と同様の処理を施し、即席乾燥粥のブロックを得た。
【0023】
得られた即席乾燥粥のブロックに熱湯(170ml)を注いで復元性を調べたところ、復元した粥は良好な食感を有していたが、復元するまでに110〜140秒を要した。
【0024】
【発明の効果】
本発明の方法によれば、熱湯を注ぐだけで短時間で容易に復元し、かつ良好な食感を有する即席乾燥粥が得られる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing instant dried koji, and more particularly to a method for producing instant dried koji that can be easily restored in a short time by pouring hot water and has a good texture.
[0002]
[Prior art]
As a method for producing instant dried rice cake, for example, a method in which rice dried under reduced pressure is put into boiling water and heated, then immersed in saline, drained and freeze-dried (Japanese Patent Publication No. 58-48153), A method of adding 3 to 5 times the amount of water to rice and cooking the rice obtained by cooking, together with the cooked ingredients and seasonings, in a predetermined container, followed by rapid freezing and then freeze-drying No. 60-16564) is known.
[0003]
However, all of these methods require a complicated pre-process, and there are various problems including reproducibility for industrialization.
In order to improve the above production method, the washed rice is dipped in water, drained, heated with 6 to 10 times water to be gelatinized, filled into a container, -5 ° C to- A method (Japanese Patent Laid-Open No. 7-135915) has been proposed in which freezing is slowly performed at 1 ° C. so that the freezing rate of plank is 2 mm / h or less, and then lyophilized. The freeze-dried koji obtained by this method can be a koji that has a good texture when restored, but nevertheless, if the amount of water added is small, it takes a considerable amount of time to restore. Was left. Further, when the amount of water to be added is increased, the restoration property is improved, but there is a problem that the drying time becomes longer and the cost is increased.
[0004]
[Problems to be solved by the invention]
The subject of this invention is providing the novel manufacturing method of the instant dry rice cake which can be easily decompress | restored for a short time (within about 2 minutes) only by pouring hot water, and has a favorable food texture.
[0005]
[Means for Solving the Problems]
As a result of diligent research in view of the above problems, the present inventors have produced an instant dried rice cake having excellent restorability and good texture by adopting a two-stage hydration method instead of a one-stage hydration method. As a result, the present invention was completed.
That is, in the present invention, 100 parts of washed rice is dipped in water and drained, and then heated with 400 to 570 parts of water or soup to make a rice cake, and 40 to 200 parts of water or soup is added to the rice cake. A method for producing an instant dried koji characterized by mixing, slowly freezing the mixture at −5 ° C. to −1 ° C., then pre-freezing and then freeze-drying.
[0006]
In addition, the present invention immerses 100 parts of washed rice in water and drains it, and then heats it with 400 to 570 parts of water or soup to make a rice cake, and then adds 40 to 200 parts of water or soup to the rice cake. Production of instant dried rice cake characterized by mixing and slow-freezing the mixture at −5 ° C. to −1 ° C., followed by pre-freezing and lyophilization so that water on the surface of the mixture does not evaporate Is the law.
[0007]
Furthermore, the present invention immerses 100 parts of washed rice in water and drains it, and then heats it with 400 to 570 parts of water or soup to make a rice cake, and then adds 40 to 200 parts of water or soup to the rice cake. Mix and spray the pregelatinized starch liquor, soup or water on the surface of the mixture or coat the surface of the mixture and freeze the mixture slowly at -5 ° C to -1 ° C, then pre-frozen Then, it is a manufacturing method of the instant dry rice cake characterized by freeze-drying.
[0008]
Hereinafter, the present invention will be described in detail.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The rice used in the present invention may be any short-grained rice, and preferably, polished rice that is short-grained glutinous rice.
In the present invention, first, the washed rice is immersed in water and drained. The immersion in water is preferably performed at 15 to 30 ° C. for about 0.5 to 2 hours.
[0010]
Next, 400-570 parts, preferably 470-570 parts of water or soup are added to 100 parts of this rice. When adding water, salt may be added to the water. Thus, saltiness can be provided to the white birch obtained by adding salt. What is necessary is just to select suitably so that a desired kind of salmon can be obtained as soup, for example, chicken soup, seafood soup, etc. can be used. If water or soup is heated to about 60-100 ° C. in advance and added to the rice, the time required for the next heating can be shortened.
[0011]
When water or soup is added to the rice, heat it to make it a koji. Depending on the type of water or soup, white candy or Chinese style candy can be obtained. The heating is usually performed at 80 to 100 ° C., preferably 90 to 100 ° C., for about 10 to 50 minutes, preferably about 15 to 35 minutes.
Once the candy is obtained, add water or soup to it and mix until uniform. Water or soup is added in an amount of 40 to 200 parts, preferably 100 to 200 parts, per 500 to 670 parts of rice cake. The temperature of the water or soup to be added is preferably 25 ° C. or less, and particularly preferably 0 to 15 ° C. By adding water or soup in this way, only the starch paste in the koji is diluted and forms particularly large ice crystals upon subsequent slow freezing. After freeze-drying, the traces of the ice crystals become a passage for hot water, and the whole disintegration is improved, and the instant dried koji finally obtained has excellent restorability and good texture.
[0012]
In this way, the koji with added water or soup is usually filled in a container. The container may be anything, but for example, various shapes such as resin and metal are used. For example, a tray or the like that can be filled by dividing the basket into a predetermined size. Can be used.
At this time, when the surface moisture of the filled rice cake evaporates, it is easy to form rice that is not completely restored when the obtained instant dried rice cake is restored, so-called rice. In order to prevent the formation of rice, it is preferable to treat the surface of the koji so that it does not evaporate before slow freezing. As such a treatment method, for example, a method of spraying starch starch solution, soup, water, etc., pregelatinized on the surface of the candy, a method of covering the surface of the candy with a resinous sheet, a metal lid, etc. Can be mentioned.
[0013]
As the pregelatinized starch solution, for example, potato starch can be added to water, heated while stirring to be pregelatinized, and cooled. In this case, it is preferable to add 1.5 to 4 parts of potato starch to 100 parts of water. When spraying the pregelatinized starch solution, it is preferable to spray 2-6 parts of the pregelatinized starch solution on 100 parts of the koji. When spraying soup, the same soup as used above is usually used. It is preferable to spray 5 to 15 parts of soup or water with respect to 100 parts of rice cake.
[0014]
Next, the obtained koji is slowly frozen. This slow freezing is preferably carried out at a temperature of −5 ° C. to −1 ° C., usually referred to as the maximum ice crystal formation zone, for 10 to 50 hours, particularly preferably for 15 to 30 hours. After slow freezing, perform preliminary freezing. Pre-freezing is usually preferably performed at −30 ° C. to −15 ° C. for 0.5 to 6 hours. After pre-freezing, freeze-dry in the usual way to make the final instant dry cake. The instant drying tub is, for example, in a block shape depending on the shape of the container used.
[0015]
The instant dried koji obtained in this way is easily restored in a short time (within about 2 minutes) just by pouring hot water, and has a good texture. The amount of hot water required for the restoration is about 600 to 1200 parts with respect to 100 parts of the instant dry cake.
[0016]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to these examples.
Example 1
After 100 parts of the washed rice was immersed in water for 1 hour, it was drained. 500 parts of water was added to this, and it was heated at about 100 ° C. for 25 minutes to sufficiently alphatize the rice to obtain rice cake (white rice cake). After stopping the heating, 100 parts of water cooled to 15 ° C. was added to the koji and mixed uniformly. 120 kg of resin-filled trays (65 mm × 72 mm × 25 mm) were filled with the water-added soot.
[0017]
On the other hand, 3 parts of potato starch was added to 100 parts of water, and the mixture was heated and agitated with stirring to prepare a cooled one (a gelatinized starch solution). This pregelatinized starch solution was sprayed at a rate of 5 g / block (1 portion) on the basket filled in the tray, and then slowly frozen in a freezer at −3.5 ° C. for 20 hours. Further, this was pre-frozen at -25 ° C for 3 hours, and then freeze-dried at a vacuum degree of 1 Torr or less and a product temperature of 50 ° C or less for about 30 hours to obtain a block of instant dry cake.
[0018]
When hot water (150 ml) was poured into the obtained instant dried koji block to restore it, it was restored in 75 to 110 seconds, and the restored koji had a good texture. The restoration time here refers to the time from when hot water is poured until the entire block is easily loosened with chopsticks and the rice grains are restored to a bowl shape.
(Comparative Example 1)
After 100 parts of the washed rice was immersed in water for 1 hour, it was drained. To this was added 600 parts of water, and the mixture was heated at about 100 ° C. for 25 minutes to sufficiently alphatize the rice to obtain rice bran. 120 ml of this basket was filled into a resinous tray (65 mm × 72 mm × 25 mm). After filling, the same treatment as in Example 1 was performed to obtain an instant dry koji block.
[0019]
When the restoration property was examined by pouring hot water (150 ml) into the instant dry koji block, the restored koji had a good texture, but it took 170 to 210 seconds to restore.
(Example 2)
After 100 parts of the washed rice was immersed in water for 1 hour, it was drained. To this was added 500 parts of chicken soup (chicken extract, salt, spices, etc. dissolved in water), and the mixture was heated at about 100 ° C. for 25 minutes to fully alphatize rice to obtain rice cake (Chinese-style rice cake). After stopping the heating, 100 parts of water cooled to 15 ° C. was added to the koji and mixed uniformly. 120 kg of resin-filled trays (65 mm × 72 mm × 25 mm) were filled with the water-added soot. After filling, the same treatment as in Example 1 was performed to obtain an instant dry koji block.
[0020]
When the restoration property was examined by pouring hot water (150 ml) into the obtained instant dried koji block, it was restored in 80 to 110 seconds, and the restored koji had a good texture.
Example 3
1 kg of washed rice was immersed in water for 1 hour and then drained. Dried water and 10 g of salt were added to 5.2 kg of heated and boiled water, and heated slowly at about 100 ° C. for 25 minutes while stirring slowly to make the rice sufficiently α, which was made into white rice cake. After the heating was stopped, 1.8 kg of water cooled to 15 ° C. was added to the koji, and mixed uniformly to obtain 7.6 kg of koji (water added koji). The water-added soot was filled into resinous trays (58 mm × 81 mm × 30 mm) in 58 equal portions of 135 g.
[0021]
On the other hand, 20 g of potato starch was added to 700 g of water, and the mixture was heated and agitated while stirring to prepare a cooled one (a gelatinized starch solution). This pregelatinized starch solution was sprayed at a rate of 6 g / block (one equal portion) on the basket filled in the tray, and then slowly frozen in a freezer at −3.5 ° C. for 24 hours. Further, this was pre-frozen at -25 ° C. for 3 hours, and then freeze-dried in the same manner as in Example 1 to obtain 58 blocks of instant dry cake having an average weight of 16 g.
[0022]
When hot water (170 ml) was poured into the obtained instant dried koji block to restore it, it was restored in 20 to 40 seconds, and the restored koji had a good texture.
(Comparative Example 2)
1 kg of washed rice was immersed in water for 1 hour and then drained. Dried rice and 10 g of salt were added to 7 kg of heated and boiled water, and the mixture was heated at about 100 ° C. for 25 minutes with gentle stirring to sufficiently alphatize the rice to obtain rice cake (white rice cake). The soot was filled into a resinous tray (58 mm × 81 mm × 30 mm) by dividing it into 58 equal portions of 135 g. After filling, the same treatment as in Example 3 was performed to obtain an instant dry koji block.
[0023]
When the restoration property was examined by pouring hot water (170 ml) into the instant dried koji block, the restored koji had a good texture, but it took 110 to 140 seconds to restore.
[0024]
【The invention's effect】
According to the method of the present invention, an instant dry koji can be obtained that is easily restored in a short time by pouring hot water and has a good texture.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP22075695A JP3769054B2 (en) | 1995-08-29 | 1995-08-29 | Production method of instant dried rice cake |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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JP22075695A JP3769054B2 (en) | 1995-08-29 | 1995-08-29 | Production method of instant dried rice cake |
Publications (2)
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JPH0965844A JPH0965844A (en) | 1997-03-11 |
JP3769054B2 true JP3769054B2 (en) | 2006-04-19 |
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JP22075695A Expired - Lifetime JP3769054B2 (en) | 1995-08-29 | 1995-08-29 | Production method of instant dried rice cake |
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Families Citing this family (9)
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JP2006262780A (en) * | 2005-03-24 | 2006-10-05 | Asahi Food & Healthcare Ltd | Method for producing seasoned ingredient-containing dry soup rice gruel |
KR100722698B1 (en) * | 2005-07-28 | 2007-05-29 | 김융한 | Cereal using grains products and manufacturing process of the same |
JP5235712B2 (en) * | 2009-02-18 | 2013-07-10 | 松谷化学工業株式会社 | Instant rice cake food |
JP5439672B2 (en) * | 2010-01-25 | 2014-03-12 | キリン協和Fd株式会社 | Instant dried persimmon containing ornithine |
JP6059990B2 (en) * | 2013-01-15 | 2017-01-11 | マルハニチロ株式会社 | Manufacturing method of instant dry rice cake food for people with difficulty in chewing and swallowing |
JP6574335B2 (en) * | 2015-03-31 | 2019-09-11 | ポッカサッポロフード&ビバレッジ株式会社 | Instant dried potatoes mainly made of cereal and method for producing the same |
JP7445930B2 (en) * | 2021-12-08 | 2024-03-08 | マルハニチロ株式会社 | Freeze-dried food manufacturing method |
JP7161075B1 (en) * | 2022-05-23 | 2022-10-25 | 久信 橋本 | Method for producing non-fried noodles |
CN115736180B (en) * | 2022-11-23 | 2024-03-29 | 王荣芳 | Delicious marmite porridge and preparation method thereof |
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1995
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