JPH0482980U - - Google Patents
Info
- Publication number
- JPH0482980U JPH0482980U JP1990128242U JP12824290U JPH0482980U JP H0482980 U JPH0482980 U JP H0482980U JP 1990128242 U JP1990128242 U JP 1990128242U JP 12824290 U JP12824290 U JP 12824290U JP H0482980 U JPH0482980 U JP H0482980U
- Authority
- JP
- Japan
- Prior art keywords
- manjiyu
- ingredient
- flour
- tetsuan
- takanamanjiyu
- 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.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 235000008537 Brassica juncea var. integrifolia Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 claims 1
- 244000117494 takana Species 0.000 claims 1
- 235000016496 Panda oleosa Nutrition 0.000 description 1
- 240000000220 Panda oleosa Species 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
第１図は本案実施例のまんじゆうの皮材料断面
図、第２図は本案実施例まんじゆうに形成した断
面図。
符号：１は小麦粉、２は微細なたかな、３はた
かな入り皮、４はあん、５はまんじゆう。
FIG. 1 is a cross-sectional view of the material of the curly skin material according to the embodiment of the present invention, and FIG. 2 is a cross-sectional view of the material formed into the curly skin of the embodiment of the present invention. Code: 1 is wheat flour, 2 is fine kana, 3 is thick skin, 4 is red bean paste, 5 is manjiyu.
Claims (1)
おいて、たかなをすりつぶした、微細なたかなを
、前記まんじゆう材料の小麦粉に混ぜ、混練した
皮でもつてあんを包みまんじゆうを形成してなる
ことを特徴とする、たかなまんじゆう。 For foods that use wheat flour as the main ingredient for manjiyu, finely ground takana is mixed with the flour used as the manjiyu ingredient, and the kneaded skin is used to wrap the tetsuan to form manjiyu. Takanamanjiyu is characterized by becoming.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1990128242U JPH0482980U (en) | 1990-11-29 | 1990-11-29 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1990128242U JPH0482980U (en) | 1990-11-29 | 1990-11-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0482980U true JPH0482980U (en) | 1992-07-20 |
Family
ID=31875711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1990128242U Pending JPH0482980U (en) | 1990-11-29 | 1990-11-29 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0482980U (en) |
-
1990
- 1990-11-29 JP JP1990128242U patent/JPH0482980U/ja active Pending