JPH0439975B2 - - Google Patents

Info

Publication number
JPH0439975B2
JPH0439975B2 JP62029132A JP2913287A JPH0439975B2 JP H0439975 B2 JPH0439975 B2 JP H0439975B2 JP 62029132 A JP62029132 A JP 62029132A JP 2913287 A JP2913287 A JP 2913287A JP H0439975 B2 JPH0439975 B2 JP H0439975B2
Authority
JP
Japan
Prior art keywords
calcium
useful
acid
texture
foods
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.)
Expired - Lifetime
Application number
JP62029132A
Other languages
English (en)
Japanese (ja)
Other versions
JPS63196230A (ja
Inventor
Yasushi Mori
Fukuji Hieda
Takashi Matsukawa
Kikuo Matsuyama
Hiroshi Oomachi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SANYO KOKA KOORA BOTORINGU KK
Original Assignee
SANYO KOKA KOORA BOTORINGU KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by SANYO KOKA KOORA BOTORINGU KK filed Critical SANYO KOKA KOORA BOTORINGU KK
Priority to JP62029132A priority Critical patent/JPS63196230A/ja
Publication of JPS63196230A publication Critical patent/JPS63196230A/ja
Publication of JPH0439975B2 publication Critical patent/JPH0439975B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)
JP62029132A 1987-02-10 1987-02-10 健康維持に役立つスナツク食品類の製造方法 Granted JPS63196230A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62029132A JPS63196230A (ja) 1987-02-10 1987-02-10 健康維持に役立つスナツク食品類の製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62029132A JPS63196230A (ja) 1987-02-10 1987-02-10 健康維持に役立つスナツク食品類の製造方法

Publications (2)

Publication Number Publication Date
JPS63196230A JPS63196230A (ja) 1988-08-15
JPH0439975B2 true JPH0439975B2 (enExample) 1992-07-01

Family

ID=12267768

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62029132A Granted JPS63196230A (ja) 1987-02-10 1987-02-10 健康維持に役立つスナツク食品類の製造方法

Country Status (1)

Country Link
JP (1) JPS63196230A (enExample)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2608511B2 (ja) * 1992-07-08 1997-05-07 熊本県 栄養食品の製造方法
JP3303949B2 (ja) * 1994-08-10 2002-07-22 日本水産株式会社 魚骨含有膨化食品の製造方法
JP2898598B2 (ja) * 1996-03-27 1999-06-02 勝嘉 石井 魚の骨形状の加工食品及びそれを有する魚形状の加工食品
JPWO2011074519A1 (ja) * 2009-12-18 2013-04-25 公益財団法人東京都医学総合研究所 加齢性記憶障害の治療用及び予防用医薬組成物
EP3260419B1 (en) * 2016-06-24 2018-08-15 Omya International AG Surface-reacted calcium carbonate as extrusion aid

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5844338B2 (ja) * 1976-06-16 1983-10-03 味の素株式会社 食品素材の製造法
JPS5847150B2 (ja) * 1977-05-26 1983-10-20 株式会社ロツテ 膨化スナツク食品の製造方法
JPS6163263A (ja) * 1984-05-02 1986-04-01 Takehiko Fujisawa 甲穀入り食品の製造方法
JPS619252A (ja) * 1984-06-26 1986-01-16 Nichirei:Kk 材料の有する風味を充分に保有する膨化スナツク食品の製造法
JPS619253A (ja) * 1984-06-26 1986-01-16 Nichirei:Kk 材料の有する風味を保有する膨化スナツク食品の製造法
JPS61242562A (ja) * 1985-04-22 1986-10-28 Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai 易分散性カルシウム製剤及びその製法

Also Published As

Publication number Publication date
JPS63196230A (ja) 1988-08-15

Similar Documents

Publication Publication Date Title
US6110511A (en) Fruit particle analog
RU2616379C2 (ru) Готовый к употреблению продукт и способ его производства
CN102835613B (zh) 一种可打膨化的果酱的制备方法及制得产品的应用
CN109998071A (zh) 一种裹衣坚果仁和一种裹衣坚果仁的加工方法
MXPA02007860A (es) Cereal pre-endulzados y enriquecidos con calcio listos para comer, y sus metodos de preparacion.
GB2061084A (en) Dehydrated tomato product reconstitutable with aqueous liquids
RU2511435C2 (ru) Состав для производства сухого пищевого продукта
CN105747167A (zh) 一种果蔬脆性食品的创新制作方法
CN104585637A (zh) 一种紫薯燕麦冲调粥及其制备方法
CN101411443A (zh) 红薯米的加工技术
CN105520059A (zh) 一种含有果蔬的谷物组合物及其制备方法
JP2949119B1 (ja) 粉末状キムチ混合薬味及びその製造方法
JPS63196230A (ja) 健康維持に役立つスナツク食品類の製造方法
CN104585458A (zh) 一种梨软糖及其制备方法
JP5879658B2 (ja) 錠剤状食品の製造方法
CN105410690A (zh) 一种薏仁紫薯果粥粉及其制作方法
KR102686431B1 (ko) 다층구조를 가지는 타피오카 펄 제조방법
CN1491577A (zh) 膨化即食粥
JP2005000157A (ja) タマネギ発酵調味料とその製造方法
JPS621694B2 (enExample)
JP3457613B2 (ja) 膨化食品、その製造方法及びトッピング組成物
Hsieh et al. Rice snack foods
CN1255045C (zh) 冲制型大米粉加奶粉方便粥
JP2001095530A (ja) 竹炭粉末入り健康食品の製造方法
Gaddam et al. Complementary health food rich in micronutrients