JPS57102146A - Method of making ice like kushi-dango (japanese skewered dumpling) - Google Patents

Method of making ice like kushi-dango (japanese skewered dumpling)

Info

Publication number
JPS57102146A
JPS57102146A JP55179499A JP17949980A JPS57102146A JP S57102146 A JPS57102146 A JP S57102146A JP 55179499 A JP55179499 A JP 55179499A JP 17949980 A JP17949980 A JP 17949980A JP S57102146 A JPS57102146 A JP S57102146A
Authority
JP
Japan
Prior art keywords
dango
ice
kushi
japanese
carrageenan
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
JP55179499A
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 JP55179499A priority Critical patent/JPS57102146A/en
Publication of JPS57102146A publication Critical patent/JPS57102146A/en
Pending legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: A starting mix containing solids, water and carrageenan in specific amounts respectively is cooled at a specific temperature to make skewered ice like normal popsicle, which is further formed into KUSHI-DANGO of a prescribed diameter, thus giving ice with DANGO-like texture and appearance.
CONSTITUTION: A starting mix for ice containing 20W50wt% solids such as saccharides, sugar alcohols, starch, protein, 80W50wt% water and 0.5W10wt% carrageenan is casted into a mold, cooled below -20°C to give frozen product containing a plurality of skewers. The product is cut into rod pieces each of which contains a skewer and formed into KUSHI-DANGO bearing several ice balls of about 1W5cm diameter by means of rolls or molds.
COPYRIGHT: (C)1982,JPO&Japio
JP55179499A 1980-12-18 1980-12-18 Method of making ice like kushi-dango (japanese skewered dumpling) Pending JPS57102146A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55179499A JPS57102146A (en) 1980-12-18 1980-12-18 Method of making ice like kushi-dango (japanese skewered dumpling)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55179499A JPS57102146A (en) 1980-12-18 1980-12-18 Method of making ice like kushi-dango (japanese skewered dumpling)

Publications (1)

Publication Number Publication Date
JPS57102146A true JPS57102146A (en) 1982-06-25

Family

ID=16066882

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55179499A Pending JPS57102146A (en) 1980-12-18 1980-12-18 Method of making ice like kushi-dango (japanese skewered dumpling)

Country Status (1)

Country Link
JP (1) JPS57102146A (en)

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