JPS57102144A - Method of making ice like dango (japanese dumpling) - Google Patents

Method of making ice like dango (japanese dumpling)

Info

Publication number
JPS57102144A
JPS57102144A JP55179497A JP17949780A JPS57102144A JP S57102144 A JPS57102144 A JP S57102144A JP 55179497 A JP55179497 A JP 55179497A JP 17949780 A JP17949780 A JP 17949780A JP S57102144 A JPS57102144 A JP S57102144A
Authority
JP
Japan
Prior art keywords
ice
dango
casted
carrageenan
making ice
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
Application number
JP55179497A
Other languages
Japanese (ja)
Inventor
Eiji Ito
Toshio Yokomizo
Tadahiko Hirokawa
Hajime Sasaki
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.)
Morinaga and Co Ltd
Original Assignee
Morinaga and Co Ltd
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 Morinaga and Co Ltd filed Critical Morinaga and Co Ltd
Priority to JP55179497A priority Critical patent/JPS57102144A/en
Publication of JPS57102144A publication Critical patent/JPS57102144A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: A starting mix containing solid components, water and carrageenan in specific amounts respectively is casted into a mold, cooled at a specific temperature to make balls of a specific diameter, thus giving an ice with a texture and an appearance like DANGO.
CONSTITUTION: 0.5W10wt% carrageenan is added to a starting mix for ice containing 20W50wt% soluble solids such as saccharides, sugar alcohol, polysaccharides or proteins, when necessary, flavors and 80W50wt% water. Then, the resultant mix is casted into an appropriate mold and cooled lower than -20°C. Further, the ice is made into balls of about 1W5cm diameter and skewered.
COPYRIGHT: (C)1982,JPO&Japio
JP55179497A 1980-12-18 1980-12-18 Method of making ice like dango (japanese dumpling) Pending JPS57102144A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55179497A JPS57102144A (en) 1980-12-18 1980-12-18 Method of making ice like dango (japanese dumpling)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55179497A JPS57102144A (en) 1980-12-18 1980-12-18 Method of making ice like dango (japanese dumpling)

Publications (1)

Publication Number Publication Date
JPS57102144A true JPS57102144A (en) 1982-06-25

Family

ID=16066850

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55179497A Pending JPS57102144A (en) 1980-12-18 1980-12-18 Method of making ice like dango (japanese dumpling)

Country Status (1)

Country Link
JP (1) JPS57102144A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60141239A (en) * 1983-12-29 1985-07-26 Maameido:Kk Ice cream container and method for manufacturing ice cream using said container
KR100361123B1 (en) * 2000-09-18 2002-11-20 서상현 rice-cake manufacturing equipment

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60141239A (en) * 1983-12-29 1985-07-26 Maameido:Kk Ice cream container and method for manufacturing ice cream using said container
KR100361123B1 (en) * 2000-09-18 2002-11-20 서상현 rice-cake manufacturing equipment

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