JP5305407B2 - 大福餅の製造方法及び大福餅 - Google Patents
大福餅の製造方法及び大福餅 Download PDFInfo
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- JP5305407B2 JP5305407B2 JP2009293603A JP2009293603A JP5305407B2 JP 5305407 B2 JP5305407 B2 JP 5305407B2 JP 2009293603 A JP2009293603 A JP 2009293603A JP 2009293603 A JP2009293603 A JP 2009293603A JP 5305407 B2 JP5305407 B2 JP 5305407B2
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Description
2外包材(餅生地)
3内包材(餡)
4山芋
Claims (7)
- 皮を剥いた生の山芋を山と山の間隔は5〜8mmで山と谷の深さは2〜4mmである波形カッターで波形にカットし、所定の処理をして表面のぬめりを落とした後に包餡し、更に餅生地で被覆するように包み所定形状に成形し、10〜25℃における大福餅の製造方法。
- 前記波形カッターで山芋の両面を波形にカットし、前記両面の波形が平行を保つようにしたことを特徴とする請求項1記載の大福餅の製造方法。
- 前記山芋の表面のぬめり取り処理は塩分0.5%の水溶液に浸したことを特徴とする請求項1又は請求項2記載の大福餅の製造方法。
- 皮を剥いた生の山芋を山と山の間隔は5〜8mmで山と谷の深さは2〜4mmである波形カッターで波形にカットし、所定の処理をして表面のぬめりを落とした後−20〜−60℃の冷凍庫内に入れて急速冷凍し、該急速冷凍した山芋を10〜15℃に冷やした餡で包み、更に10〜15℃に冷やした餅生地で被覆するように包み所定形状に成形した大福餅を作り、該大福餅を急速冷凍したことを特徴とする大福餅の製造方法。
- 山と山の間隔は5〜8mmで山と谷の深さは2〜4mmである波形カッターで波形にカットした生の山芋を所定の処理をして表面のぬめりを落とした後に包餡し、更に餅生地で被覆するように包み所定形状に成形したことを特徴とする大福餅。
- 前記波形カッターで山芋の両面を波形にカットし、前記両面の波形が平行を保つようにしたことを特徴とする請求項5記載の大福餅。
- 前記山芋の表面のぬめり取り処理は塩分0.5%の水溶液に浸したことを特徴とする請求項5又は請求項6記載の大福餅。
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JP2009293603A JP5305407B2 (ja) | 2009-09-24 | 2009-12-25 | 大福餅の製造方法及び大福餅 |
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JP2009293603A JP5305407B2 (ja) | 2009-09-24 | 2009-12-25 | 大福餅の製造方法及び大福餅 |
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JP5305407B2 true JP5305407B2 (ja) | 2013-10-02 |
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Cited By (1)
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KR101699830B1 (ko) * | 2016-09-06 | 2017-01-25 | 김덕규 | 초코팥앙금의 제조방법 및 이를 포함하는 초코팥빵의 제조방법 |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
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JP5756765B2 (ja) * | 2012-02-27 | 2015-07-29 | 有限会社ほうえい堂 | 刻み葉わさび漬入り生菓子およびその製造方法 |
JP6391971B2 (ja) * | 2014-03-31 | 2018-09-19 | 有限会社ほうえい堂 | ムカゴ入り生菓子の製造方法 |
CN104757232A (zh) * | 2015-03-27 | 2015-07-08 | 王林林 | 一种山药南瓜糕的加工工艺 |
CN106819338A (zh) * | 2017-01-24 | 2017-06-13 | 钦州市钦南区科学技术情报研究所 | 一种夹心火龙果干的制作方法 |
CN109287995A (zh) * | 2018-09-30 | 2019-02-01 | 贵州省印江县依仁食品有限公司 | 一种红薯粉年糕及其制备方法 |
JP6514402B1 (ja) * | 2018-10-09 | 2019-05-15 | 株式会社レーベン | 調理品 |
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JPS6046938B2 (ja) * | 1983-10-05 | 1985-10-18 | 滝雄 菅島 | まんじゆう並びにその製造法 |
JPS61111657A (ja) * | 1984-11-07 | 1986-05-29 | Nippon Tokkyo Kanri Kk | 格子状米菓の製法 |
JPS6368787U (ja) * | 1986-10-25 | 1988-05-09 | ||
JPH01247058A (ja) * | 1988-03-28 | 1989-10-02 | Calbee Foods Co Ltd | ポテトチップス及びその製造方法並びに製造装置 |
JPH0543884U (ja) * | 1991-11-12 | 1993-06-15 | 良 森永 | あんみつ大福 |
JPH0735746Y2 (ja) * | 1992-06-04 | 1995-08-16 | カネ上株式会社 | 食品スライス刃 |
JP2744868B2 (ja) * | 1992-06-30 | 1998-04-28 | 八木 章夫 | ラクトアイスクリームの製造方法 |
JP4135178B2 (ja) * | 2003-11-20 | 2008-08-20 | 有限会社薩摩蒸氣屋 | 山芋羊羹の製造方法 |
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KR101699830B1 (ko) * | 2016-09-06 | 2017-01-25 | 김덕규 | 초코팥앙금의 제조방법 및 이를 포함하는 초코팥빵의 제조방법 |
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