JPH0347048A - Fen-tiao - Google Patents
Fen-tiaoInfo
- Publication number
- JPH0347048A JPH0347048A JP1183318A JP18331889A JPH0347048A JP H0347048 A JPH0347048 A JP H0347048A JP 1183318 A JP1183318 A JP 1183318A JP 18331889 A JP18331889 A JP 18331889A JP H0347048 A JPH0347048 A JP H0347048A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- bean
- harusame
- esterified
- etherified
- 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.)
- Granted
Links
- 229920002472 Starch Polymers 0.000 claims abstract description 43
- 235000019698 starch Nutrition 0.000 claims abstract description 43
- 239000008107 starch Substances 0.000 claims abstract description 42
- 229920001592 potato starch Polymers 0.000 claims abstract description 22
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 20
- 240000004922 Vigna radiata Species 0.000 claims abstract description 16
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 16
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 16
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 15
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 15
- 229920000881 Modified starch Polymers 0.000 claims abstract description 10
- 235000019426 modified starch Nutrition 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 6
- 229920000856 Amylose Polymers 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 3
- 235000006089 Phaseolus angularis Nutrition 0.000 claims abstract description 3
- 240000004713 Pisum sativum Species 0.000 claims abstract description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 3
- 240000006677 Vicia faba Species 0.000 claims abstract description 3
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 3
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 3
- 241000219977 Vigna Species 0.000 claims abstract description 3
- 240000007098 Vigna angularis Species 0.000 claims abstract description 3
- 235000010711 Vigna angularis Nutrition 0.000 claims abstract description 3
- 235000010726 Vigna sinensis Nutrition 0.000 claims abstract description 3
- 235000013808 oxidized starch Nutrition 0.000 claims abstract description 3
- 235000020232 peanut Nutrition 0.000 claims abstract description 3
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 239000002075 main ingredient Substances 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000012015 potatoes Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 230000001590 oxidative effect Effects 0.000 claims description 3
- 241000286209 Phasianidae Species 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 3
- 235000017060 Arachis glabrata Nutrition 0.000 abstract description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract description 2
- 235000018262 Arachis monticola Nutrition 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 abstract description 2
- 239000001254 oxidized starch Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 4
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000010520 Canavalia ensiformis Nutrition 0.000 abstract 1
- 235000010518 Canavalia gladiata Nutrition 0.000 abstract 1
- 240000001723 Entada phaseoloides Species 0.000 abstract 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 abstract 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 238000006467 substitution reaction Methods 0.000 description 10
- 239000000203 mixture Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000008991 Curcuma longa Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は食感が改良され、戻し時間が短縮され透明性に
すぐれ、煮くずれのしにくいはるさめに関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to green spinach that has improved texture, shortened reconstitution time, excellent transparency, and does not easily fall apart when cooked.
（従来の技術および発明が解決しようとする課題）わが
国で製造されているはるさめは、甘藷澱粉、馬鈴薯ある
いはこれらの混合物を用い、これらのうち少量をあらか
じめ糊化させ、この糊をつなぎとして適温適量の湯と残
りの澱粉を混合して、水分的４５〜５０％の澱粉スラリ
ーとした後、これを細孔から煮沸渦中に自然落下させる
か、または圧力をかけて押し出して糊化麺線とする。次
いでこれを冷却、水切り、凍結、解凍分線化、乾燥工程
などをへて製品はるさめとする。(Prior art and problems to be solved by the invention) Harusame produced in Japan uses sweet potato starch, potato, or a mixture of these, a small amount of which is gelatinized in advance, and the paste is used as a binder in an appropriate amount at an appropriate temperature. The remaining starch is mixed with the remaining starch to form a starch slurry with a water content of 45-50%, which is then allowed to fall naturally into a boiling vortex through pores or extruded under pressure to form gelatinized noodle strings. . This is then subjected to cooling, draining, freezing, thawing, dividing, drying, etc., to produce a raw product.
また澱粉１部と水０．７〜１．５部とを混合して濃厚乳
液とし、これを金属板などの板上に薄層状に展開させた
まま、外部からの水分の供給を絶った状態で加熱して糊
化澱粉シートを形成した後これを剥離、細断、乾燥する
方法（特公昭３９−２７４６５号）、あるいは少量の明
ばんを混入した澱粉に熱湯を加えて澱粉糊となし、この
糊を澱粉に加えて撹拌して重量比で澱粉５に対して水２
以下の割合にもたらし、これを加熱しつつ圧縮して半糊
化状態で帯状に押出し、これを糊化に必要な水分を添加
しながら糊化したのち、ロールで厚みを均一にしてから
麺線上に細断、乾燥する方法（特公昭４０−１４５５５
号）も提案されている。Alternatively, 1 part of starch and 0.7 to 1.5 parts of water are mixed to make a thick emulsion, and this is spread out in a thin layer on a metal plate or other board while the supply of moisture from the outside is cut off. A method of heating to form a gelatinized starch sheet, followed by peeling, shredding, and drying this (Japanese Patent Publication No. 39-27465), or adding hot water to starch mixed with a small amount of alum to make a starch paste; Add this paste to starch and stir to make a mixture of 5 parts starch to 2 parts water by weight.
The mixture is brought to the following proportions, compressed while heating and extruded into a semi-gelatinized belt shape, gelatinized while adding the water necessary for gelatinization, and then rolled to a uniform thickness before being rolled onto noodle strings. Method of shredding and drying (Special Publication No. 40-14555
) has also been proposed.
このような製法で得られる甘藷澱粉、馬鈴薯澱粉による
はるさめは、調理中の点くずれが激しく食感も腰がすぐ
になくなってしまうものである。Harusame made with sweet potato starch and potato starch obtained by such a method suffers from a lot of flaking during cooking and quickly loses its texture and texture.
中国産のはるさめは、甘藷澱粉や馬鈴薯澱粉でなく緑豆
澱粉を用いて上記のような製法によって得られるが、こ
の緑豆はるさめは調理中の煮くずれはしにくいのである
が、ボッボッとして食感が悪いという欠点がある。Harusame from China is produced by the method described above using mung bean starch instead of sweet potato starch or potato starch, but although this mung bean Harusame does not easily fall apart during cooking, it is mushy and has a bad texture. There is a drawback.
（課題を解決するための手段）
本発明は上記課題を解決すべく鋭意検討した結果、食感
が改良され、戻し時間が短縮され、透明性にすぐれ、煮
くずれのしにくいはるさめを見出したものである。(Means for Solving the Problems) As a result of intensive studies to solve the above problems, the present invention has discovered Harusame that has an improved texture, shortens the reconstitution time, has excellent transparency, and does not easily fall apart when cooked. It is.
すなわち、本発明は緑豆、あずき、いんげん豆、そら豆
、ふじ豆、なた豆、うずら豆、えんどう豆、ささげまた
は落花生から得られる澱粉をエーテル化、エステル化ま
たは酸化した豆澱粉誘導体ではるさめを従来知られてい
る方法で製造しているはるさめ。また、前記豆澱粉誘導
体またはハイアミロースコーンスターチをエーテル化ま
たはエステル化したもの、または馬鈴薯、甘藷、モチト
ウモロコシ、小麦、米、タピオカおよびサゴから得られ
る澱粉を架橋処理（エーテル化、エステル化、酸化と組
み合わせても良い）した澱粉を配合してなるはるさめ。That is, the present invention provides conventional method of preparing turmeric using a bean starch derivative obtained by etherifying, esterifying or oxidizing starch obtained from mung bean, azuki bean, kidney bean, fava bean, Fuji bean, rape bean, quail bean, pea, cowpea or peanut. Harusame produced using known methods. In addition, the above-mentioned bean starch derivatives or high amylose cornstarch can be etherified or esterified, or starches obtained from potatoes, sweet potatoes, waxy corn, wheat, rice, tapioca, and sago can be cross-linked (etherified, esterified, and oxidized). Harusame made with starch (can be combined).
緑豆澱粉を主原料としたものにおいて、馬鈴薯、甘藷、
トウモロコシ、モチトウモロコシ、小麦、米、タピオカ
およびサゴから得られる澱粉をエーテル化、エステル化
または酸化したものを配合してなるはるさめ。Among those whose main ingredient is mung bean starch, potatoes, sweet potatoes,
Harusame is made by blending etherified, esterified or oxidized starch obtained from corn, waxy corn, wheat, rice, tapioca and sago.
以上３種のはるさめを得ることを特徴とする。It is characterized by obtaining the above three types of Harusame.
本発明における、エーテル化、エステル化の置換度（無
水グルコース残基１モル当りの置換度り。In the present invention, the degree of substitution in etherification and esterification (degree of substitution per mole of anhydroglucose residue).
Ｓ１モル）は０．００５〜０．３好ましくは０゜０１〜
０．２のものが好適に用いられる。S1 mole) is 0.005 to 0.3, preferably 0°01 to
0.2 is preferably used.
（作用および効果）
本発明の豆澱粉誘導体からなるはるさめは、緑豆澱粉か
らなるはるさめに比較して、戻し時間が短縮され透明性
に優れ食感も改良される。(Actions and Effects) Compared to the green bean starch made of the soybean starch derivative of the present invention, the reconstitution time is shortened, and the texture is excellent and the texture is improved.
甘藷澱粉および／または馬鈴薯澱粉を主原料としたもの
において、豆澱粉誘導体またはノ＼イアミロースコーン
スターチをエーテル化またはエステル化したもの、また
は架橋処理澱粉を配合してなるはるさめは、甘藷澱粉お
よび／または馬鈴薯澱粉からなるはるさめに比較して煮
くずれがしにくく、食感も改良される。Among products whose main ingredients are sweet potato starch and/or potato starch, Harusame made by etherifying or esterifying bean starch derivatives or cornstarch, or by adding cross-linked starch, Compared to Harusame, which is made from potato starch, it is less likely to fall apart when cooked, and has an improved texture.
緑豆澱粉を主原料としたものにおいて、馬鈴薯、甘藷、
トウモロコシ、モチトウモロコシ、小麦、米、タピオカ
およびサゴから得られる澱粉をエーテル化、エステル化
または酸化してなるはるさめは、緑豆澱粉からなるはる
さめに比較して、戻し時間が短縮され透明性に優れ食感
も改良される。Among those whose main ingredient is mung bean starch, potatoes, sweet potatoes,
Harusame, which is made by etherifying, esterifying, or oxidizing starch obtained from corn, waxy corn, wheat, rice, tapioca, and sago, has a shorter reconstitution time and is more transparent and edible than Harusame made from mung bean starch. The feeling is also improved.
（実施例）
実施例１
日本のはるさめは一般に、使用澱粉の一部を糊にし、こ
れに残りの澱粉を加え加水して混捏したのち、懸垂式ま
たは押出式にて熱水中に落し、瞬間的に澱粉を糊化させ
、水冷後凍結処理を行い、これを乾燥して製品とする。(Example) Example 1 Japanese Harusame is generally made by turning a part of the starch used into a paste, adding the remaining starch to this, adding water, kneading it, and then dropping it into hot water using a suspension or extrusion method, and then instantaneously making it. The starch is then gelatinized, cooled with water, frozen, and dried to form a product.
中国産はるさめの場合は凍結処理を行わず直接乾燥して
仕上げる。In the case of Chinese Harusame, it is dried directly without freezing.
本発明は上記の製造法さらに従来の技術で述べたシート
状で得る製造法も用いることができる。In addition to the above-mentioned manufacturing method, the present invention can also use the manufacturing method described in the prior art to obtain a sheet form.
本実験においては、馬鈴薯澱粉２０重量部、甘藷澱粉８
０重量部よりなるはるさめ製造用の澱粉混合物２ｇを２
５ｍ１の水で糊化し、糊化後、これに馬鈴薯澱粉２０重
量部と甘藷澱粉８０重量部との混合物５７ｇおよび温湯
３０ｍ４を加えたのち混練する。混練したものを孔の口
径４ｍｍのノズルから押し出し、熱湯中に５秒間湯通し
て麺線を糊化する。次いでこの糊化した糸状澱粉を冷却
水に移し、１０秒間冷却後、さおに掛け、水を完全に切
る。次に、得られたはるさめを長さ１０ｃｍに切断し、
長さを揃えて冷凍室に入れ一１０°Ｃで冷凍する。冷凍
後に解氷し、風乾してはるさめを製造した（試料１）。In this experiment, 20 parts by weight of potato starch and 8 parts by weight of sweet potato starch were used.
2 g of starch mixture for Harusame production consisting of 0 parts by weight
After gelatinization with 5 ml of water, 57 g of a mixture of 20 parts by weight of potato starch and 80 parts by weight of sweet potato starch and 30 m 4 of warm water were added and kneaded. The kneaded mixture is extruded through a nozzle with a hole diameter of 4 mm, and is blanched in boiling water for 5 seconds to gelatinize the noodle strings. The gelatinized filamentous starch is then transferred to chilled water, cooled for 10 seconds, hung on a pole, and drained completely. Next, the obtained Harusame was cut into lengths of 10 cm,
Arrange the lengths and put them in the freezer and freeze at -10°C. After freezing, the ice was thawed and air-dried to produce Harusame (Sample 1).
実施例２
実施例１で用いた馬鈴薯澱粉２０重量部と甘藷澱粉８０
重量部をアセチル化緑豆澱粉（置換度０゜０５）、ヒド
ロキシプロピル化緑豆澱粉（置換度０．０４）、アセチ
ル化いんげん豆澱粉（置換度０．０５）に代え、実施例
１と同様にしてはるさめを製造した（試料２． ３．
４）。Example 2 20 parts by weight of potato starch and 80 parts by weight of sweet potato starch used in Example 1
Harusame was prepared in the same manner as in Example 1, except that the weight parts were replaced with acetylated mung bean starch (degree of substitution 0°05), hydroxypropylated mung bean starch (degree of substitution 0.04), and acetylated kidney bean starch (degree of substitution 0.05). (Sample 2.3.
4).
実施例３
実施例１で用いた馬鈴薯澱粉２０重量部と甘藷澱粉８０
重量部の１００重量部のうち５，１０゜３０重量部をア
セチル化緑豆澱粉（置換度０．０９）、ヒドロキシプロ
ピル化ハイアミロース化コーンスターチ（置換度０．１
４）、エピクロルヒドリン架橋タピオカ澱粉に代え、実
施例１と同様にしてはるさめを製造した（試料５． ６
． ７・・・アセチル化緑豆澱粉で５．１０．３０重量
部代替、試料８，９．１０・・・ヒドロキシプロピル化
ハイアミロース化コーンスターチで５．１０．３０重量
部代替、試料１１．１２．１３・・・エピクロルヒドリ
ン架橋タピオカ澱粉で５．１０．３０重量部代替）。Example 3 20 parts by weight of potato starch and 80 parts by weight of sweet potato starch used in Example 1
Of the 100 parts by weight, 5.10°30 parts by weight were added to acetylated mung bean starch (degree of substitution 0.09) and hydroxypropylated high-amylose corn starch (degree of substitution 0.1).
4), Harusame was produced in the same manner as in Example 1 except that epichlorohydrin crosslinked tapioca starch was used (Samples 5 and 6).
．． 7... Replacement of 5.10.30 parts by weight with acetylated mung bean starch, Samples 8, 9.10... Replacement of 5.10.30 parts by weight with hydroxypropylated high-amylose corn starch, Sample 11.12.13 ...Replaced 5.10.30 parts by weight with epichlorohydrin crosslinked tapioca starch).
実施例４
実施例１で用いた馬鈴薯澱粉２０重量部と甘藷澱粉８０
重量部を緑豆澱粉に代え、実施例１と同様にしてはるさ
めを製造した（試料１４）。Example 4 20 parts by weight of potato starch and 80 parts by weight of sweet potato starch used in Example 1
Harusame was produced in the same manner as in Example 1 except that the weight part was replaced with mung bean starch (Sample 14).
実施例５
実施例４で用いた緑豆澱粉１００重量部のうち５．１０
．３０重量をアセチル化コーンスターチ（置換度０．０
６）、リン酸エステル化タピオカ澱粉（置換度０．０４
）、ヒドロキシプロピル化サゴ澱粉（置換度０．０５）
に代え、実施例４と同様にしてはるさめを製造した（試
料１５，１６゜１７・・・アセチル化コーンスターチで
５． １０． ３０重量部代替、試料１８，１９．２０
・・・リン酸エステル化タピオカ澱粉で５．１０．３０
重量部代替、試料２１．２２．２３・・・ヒドロキシプ
ロピル化サゴ澱粉で５．１０．３０重量部代替）。Example 5 5.10 parts by weight of mung bean starch used in Example 4
．． 30% by weight of acetylated corn starch (degree of substitution 0.0
6), phosphoric acid esterified tapioca starch (degree of substitution 0.04
), hydroxypropylated sago starch (degree of substitution 0.05)
Instead, Harusame was produced in the same manner as in Example 4 (Samples 15, 16, 17...5, 10, 30 parts by weight of acetylated cornstarch was substituted, Samples 18, 19, 20)
...5.10.30 with phosphoric acid esterified tapioca starch
Sample 21.22.23...5.10.30 parts by weight replaced with hydroxypropylated sago starch).
実施例６
実施例１〜５で製造されたはるさめ試料１〜２０を熱水
に投入し、３分後はるさめを引き上げ「復元性」を観察
した。また、引き上げたはるさめを再度熱水中に投入し
、３分後はるさめを引き上げ「煮くずれ性」を観察した
。Example 6 Harusame samples 1 to 20 produced in Examples 1 to 5 were placed in hot water, and after 3 minutes, the Harusame were pulled out and their "restorability" was observed. In addition, the pulled Harusame was put back into the hot water, and 3 minutes later, the Harusame was pulled out and observed for ``cooking and deterioration''.
また、パネラ−１０名ではるさめの煮くずれする前の「
食感」を観察した。In addition, a panel of 10 people talked about the "
The texture was observed.
結果を表−１に示す。The results are shown in Table-1.
表−１Table-1
Claims (4)
そら豆、ふじ豆、なた豆、うずら豆、えんどう豆、ささ
げまたは落花生から得られる澱粉をエーテル化、エステ
ル化または酸化したものである請求項１記載のはるさめ
。(2) The bean starch derivative is mung bean, azuki bean, kidney bean,
2. The Japanese spinach according to claim 1, which is obtained by etherifying, esterifying, or oxidizing starch obtained from fava beans, Fuji beans, rape beans, quail beans, peas, cowpeas, or peanuts.
たものにおいて、豆澱粉誘導体またはハイアミロースコ
ーンスターチをエーテル化またはエステル化したもの、
または架橋処理澱粉を配合してなるはるさめ。(3) Products whose main ingredients are sweet potato starch and/or potato starch, which are etherified or esterified with bean starch derivatives or high amylose cornstarch;
Or Harusame made with cross-linked starch.
甘藷、トウモロコシ、モチトウモロコシ、小麦、米、タ
ピオカおよびサゴから得られる澱粉をエーテル化、エス
テル化または酸化したものを配合してなるはるさめ。(4) Among products whose main ingredient is mung bean starch, potatoes,
Harusame is made by blending etherified, esterified or oxidized starches obtained from sweet potato, corn, waxy corn, wheat, rice, tapioca and sago.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1183318A JP2931601B2 (en) | 1989-07-14 | 1989-07-14 | Harusame |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1183318A JP2931601B2 (en) | 1989-07-14 | 1989-07-14 | Harusame |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0347048A true JPH0347048A (en) | 1991-02-28 |
| JP2931601B2 JP2931601B2 (en) | 1999-08-09 |
Family
ID=16133604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1183318A Expired - Fee Related JP2931601B2 (en) | 1989-07-14 | 1989-07-14 | Harusame |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2931601B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259195A (en) * | 2018-11-07 | 2019-01-25 | 湖南城头山红薯食品科技有限公司 | A kind of production technology of peameal |
| CN111182796A (en) * | 2017-10-03 | 2020-05-19 | 罗盖特公司 | Glass-like noodles made from low-stabilized pea starch |
| KR20200061338A (en) * | 2017-10-03 | 2020-06-02 | 로께뜨프레르 | Vermicelli containing pea starch with a low degree of crosslinking |
-
1989
- 1989-07-14 JP JP1183318A patent/JP2931601B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111182796A (en) * | 2017-10-03 | 2020-05-19 | 罗盖特公司 | Glass-like noodles made from low-stabilized pea starch |
| KR20200061340A (en) * | 2017-10-03 | 2020-06-02 | 로께뜨프레르 | Vermicelli containing low-stabilized pea starch |
| KR20200061338A (en) * | 2017-10-03 | 2020-06-02 | 로께뜨프레르 | Vermicelli containing pea starch with a low degree of crosslinking |
| JP2020535831A (en) * | 2017-10-03 | 2020-12-10 | ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ | Vermicelli with low-crosslinked pea starch |
| JP2020535806A (en) * | 2017-10-03 | 2020-12-10 | ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ | Vermicelli with low-stabilized pea starch |
| CN111182796B (en) * | 2017-10-03 | 2023-07-04 | 罗盖特公司 | Glass-like noodles made from low stabilized pea starch |
| CN109259195A (en) * | 2018-11-07 | 2019-01-25 | 湖南城头山红薯食品科技有限公司 | A kind of production technology of peameal |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2931601B2 (en) | 1999-08-09 |
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