JPS58129934A - 落花生餡の製造方法 - Google Patents
落花生餡の製造方法Info
- Publication number
- JPS58129934A JPS58129934A JP57011348A JP1134882A JPS58129934A JP S58129934 A JPS58129934 A JP S58129934A JP 57011348 A JP57011348 A JP 57011348A JP 1134882 A JP1134882 A JP 1134882A JP S58129934 A JPS58129934 A JP S58129934A
- Authority
- JP
- Japan
- Prior art keywords
- peanuts
- boiled
- peanut
- boiling
- sodium bicarbonate
- 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
Links
- 235000020232 peanut Nutrition 0.000 title claims abstract description 62
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 17
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 17
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 17
- 241001553178 Arachis glabrata Species 0.000 title claims abstract 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 206010033546 Pallor Diseases 0.000 abstract description 10
- 239000007864 aqueous solution Substances 0.000 abstract description 8
- 238000010438 heat treatment Methods 0.000 abstract description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract description 3
- 238000004040 coloring Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 6
- 238000007598 dipping method Methods 0.000 abstract 3
- 238000004898 kneading Methods 0.000 abstract 3
- 235000011837 pasties Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 description 43
- 241000861914 Plecoglossus altivelis Species 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 102000018697 Membrane Proteins Human genes 0.000 description 1
- 108010052285 Membrane Proteins Proteins 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 206010034133 Pathogen resistance Diseases 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 241001474791 Proboscis Species 0.000 description 1
- 241000219977 Vigna Species 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- -1 and as a result Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57011348A JPS58129934A (ja) | 1982-01-27 | 1982-01-27 | 落花生餡の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57011348A JPS58129934A (ja) | 1982-01-27 | 1982-01-27 | 落花生餡の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58129934A true JPS58129934A (ja) | 1983-08-03 |
| JPH0147134B2 JPH0147134B2 (enExample) | 1989-10-12 |
Family
ID=11775528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57011348A Granted JPS58129934A (ja) | 1982-01-27 | 1982-01-27 | 落花生餡の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58129934A (enExample) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018522554A (ja) * | 2015-07-13 | 2018-08-16 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | 薬味ソースの殺菌方法 |
-
1982
- 1982-01-27 JP JP57011348A patent/JPS58129934A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018522554A (ja) * | 2015-07-13 | 2018-08-16 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | 薬味ソースの殺菌方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0147134B2 (enExample) | 1989-10-12 |
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