JPS5729262A - Preparation of potage soup, etc. - Google Patents

Preparation of potage soup, etc.

Info

Publication number
JPS5729262A
JPS5729262A JP10441580A JP10441580A JPS5729262A JP S5729262 A JPS5729262 A JP S5729262A JP 10441580 A JP10441580 A JP 10441580A JP 10441580 A JP10441580 A JP 10441580A JP S5729262 A JPS5729262 A JP S5729262A
Authority
JP
Japan
Prior art keywords
starch
water
dried
content
gelatinization temperature
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
JP10441580A
Other languages
Japanese (ja)
Other versions
JPS6236663B2 (en
Inventor
Masao Kiryu
Susumu Okazawa
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 JP10441580A priority Critical patent/JPS5729262A/en
Publication of JPS5729262A publication Critical patent/JPS5729262A/en
Publication of JPS6236663B2 publication Critical patent/JPS6236663B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE: To prepare an instant fluid food such as potage soup, etc. which can be dissolved easily in hot water without leaving undissolved lumps, tha has extremely high preservability, by using dried starch having low gelatinization temperature and a water-content of ≤10%, as a raw material.
CONSTITUTION: One or more starch raw materials having a gelatinization temperature of ≤70°C e.g. potato starch, tapioca starch, or starch converted to α-form, are dried to the water-content of ≤10% and pulverized to 16 mesh through. The processed starch is mixed with edible powdery materials such as sweet corn powder, defatted milk powder, various seasonings, spices, pigments, etc., and the mixture is further mixed, under melting at ≤70°C, with 20W40wt%, based on the whole mixture, of one or more edible oils or fats having a melting point of ≤50°C, pref. about 30W40°C and an SFI value (solid fat index) of 5W30 at 10W30°C.
COPYRIGHT: (C)1982,JPO&Japio
JP10441580A 1980-07-31 1980-07-31 Preparation of potage soup, etc. Granted JPS5729262A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10441580A JPS5729262A (en) 1980-07-31 1980-07-31 Preparation of potage soup, etc.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10441580A JPS5729262A (en) 1980-07-31 1980-07-31 Preparation of potage soup, etc.

Publications (2)

Publication Number Publication Date
JPS5729262A true JPS5729262A (en) 1982-02-17
JPS6236663B2 JPS6236663B2 (en) 1987-08-07

Family

ID=14380052

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10441580A Granted JPS5729262A (en) 1980-07-31 1980-07-31 Preparation of potage soup, etc.

Country Status (1)

Country Link
JP (1) JPS5729262A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007195550A (en) * 2005-12-28 2007-08-09 House Foods Corp Roux and white sauce

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007195550A (en) * 2005-12-28 2007-08-09 House Foods Corp Roux and white sauce

Also Published As

Publication number Publication date
JPS6236663B2 (en) 1987-08-07

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