JPS5668353A - Preparation of japanese cracker containing glucomannan - Google Patents

Preparation of japanese cracker containing glucomannan

Info

Publication number
JPS5668353A
JPS5668353A JP14276379A JP14276379A JPS5668353A JP S5668353 A JPS5668353 A JP S5668353A JP 14276379 A JP14276379 A JP 14276379A JP 14276379 A JP14276379 A JP 14276379A JP S5668353 A JPS5668353 A JP S5668353A
Authority
JP
Japan
Prior art keywords
powder
glucomannan
japanese cracker
japanese
preparation
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
Application number
JP14276379A
Other languages
Japanese (ja)
Other versions
JPS5739613B2 (en
Inventor
Yoshinari Masuyama
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP14276379A priority Critical patent/JPS5668353A/en
Publication of JPS5668353A publication Critical patent/JPS5668353A/en
Publication of JPS5739613B2 publication Critical patent/JPS5739613B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To prepare a Japanese cracker having excellent palatability, giving a feeling of plentitude, and effective to suppress the absorption of nutrient components, by adding glucomannan to powder of nonglutinous rice, glutinous rice, etc., and processing the mixture to a Japanese cracker.
CONSTITUTION: One or more components selected from powder of nonglutinous rice, powder of glutinous rice, wheat flour, etc. are used as main raw materials. The raw materials are optionally added with salt, a sweetener, etc. and kneaded with a proper amount of water for the preparation of Japanese cracker. After steaming and cooling, the mixture is added with a desired amount of glucomannan powder, and processed to a Japanese cracker by baking or frying in an oil before the glucomannan begins to swell by absorbing water.
COPYRIGHT: (C)1981,JPO&Japio
JP14276379A 1979-11-06 1979-11-06 Preparation of japanese cracker containing glucomannan Granted JPS5668353A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14276379A JPS5668353A (en) 1979-11-06 1979-11-06 Preparation of japanese cracker containing glucomannan

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14276379A JPS5668353A (en) 1979-11-06 1979-11-06 Preparation of japanese cracker containing glucomannan

Publications (2)

Publication Number Publication Date
JPS5668353A true JPS5668353A (en) 1981-06-09
JPS5739613B2 JPS5739613B2 (en) 1982-08-23

Family

ID=15323007

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14276379A Granted JPS5668353A (en) 1979-11-06 1979-11-06 Preparation of japanese cracker containing glucomannan

Country Status (1)

Country Link
JP (1) JPS5668353A (en)

Also Published As

Publication number Publication date
JPS5739613B2 (en) 1982-08-23

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