JP5059162B2 - 小豆風味に優れた餡、餡製品の製造方法 - Google Patents

小豆風味に優れた餡、餡製品の製造方法 Download PDF

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JP5059162B2
JP5059162B2 JP2010106720A JP2010106720A JP5059162B2 JP 5059162 B2 JP5059162 B2 JP 5059162B2 JP 2010106720 A JP2010106720 A JP 2010106720A JP 2010106720 A JP2010106720 A JP 2010106720A JP 5059162 B2 JP5059162 B2 JP 5059162B2
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立 加藤
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株式会社中村屋
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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)

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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

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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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