JPS5835670B2 - Process for producing milk-based foods - Google Patents
Process for producing milk-based foodsInfo
- Publication number
- JPS5835670B2 JPS5835670B2 JP56089786A JP8978681A JPS5835670B2 JP S5835670 B2 JPS5835670 B2 JP S5835670B2 JP 56089786 A JP56089786 A JP 56089786A JP 8978681 A JP8978681 A JP 8978681A JP S5835670 B2 JPS5835670 B2 JP S5835670B2
- Authority
- JP
- Japan
- Prior art keywords
- milk
- producing milk
- based foods
- present
- food
- 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.)
- Expired
Links
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
【発明の詳細な説明】
本発明は牛乳を主材とする食品の製法に係るものである
。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a food product whose main ingredient is milk.
現在食されている乳製品は、すべて洋風の食品となって
おり、これが日本人の食生活になじみずらい一因となっ
ているものと考えている。All dairy products eaten today are Western-style foods, and we believe that this is one of the reasons why they are difficult to fit into the Japanese diet.
本発明は、かかる問題を解決すると共に牛乳の消費拡大
の目的をも達しようとするもので、以下その１実施例の
詳細を説明する。The present invention aims to solve such problems and also to increase the consumption of milk.One embodiment of the present invention will be described in detail below.
第１工程〜牛乳１５００ｇを沸騰させたのち６０℃以下
になるまで温度をさげる。1st step - Boil 1500g of milk and then lower the temperature to below 60°C.
第２工程〜６０°Ｃ程度になった牛乳に対して良く攪拌
しながら、でん粉１００ｇから２００ｇ、適量の調味料
、コンニャク粉５０ｇを混入し光分攪拌する。2nd step - 100g to 200g of starch, an appropriate amount of seasoning, and 50g of konjac powder are mixed into the milk, which has reached about 60°C, while stirring well, and the milk is stirred for a light minute.
第３工程〜こののち、温度が３０°Ｃ前後になったとき
、もちつき機などを利用してすりつぶす。3rd step: After this, when the temperature reaches around 30°C, mash the dough using a mochi pounder.
（ｉｏ分程度）
第４工程〜第３工程を経たものを適当な容器又は型に収
納して３０分以上蒸し最終製品を得る。(about io minutes) The product that has gone through the fourth to third steps is stored in a suitable container or mold and steamed for 30 minutes or more to obtain a final product.
本発明のものは、上述の如く構成されているから、かま
ぼこ様の食品を得ることができる。Since the product of the present invention is configured as described above, it is possible to obtain a kamaboko-like food.
ものは上述した洋風の食品とは異った所謂和風の食品で
、たとえば、刺身の如くにも、煮付けにも、使用できる
。It is a so-called Japanese-style food that is different from the Western-style food mentioned above, and can be used, for example, as sashimi or boiled.
このように、本発明のものによれば、日本人の食生活に
合った食品を得ることができると共に牛乳の消費拡大に
資するところ大なるものである。As described above, according to the present invention, it is possible to obtain a food that suits the dietary habits of Japanese people, and it greatly contributes to expanding the consumption of milk.
Claims (1)
ニャク粉を混合攪拌し、これをよくすりつぶしたのち容
器に収納し、これを蒸すことを特徴とする牛乳を主材と
する食品の製法。1. A method for producing a milk-based food product, which is characterized by boiling milk, mixing and stirring appropriate amounts of starch and konnyaku powder, thoroughly grinding the mixture, storing it in a container, and steaming it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56089786A JPS5835670B2 (en) | 1981-06-10 | 1981-06-10 | Process for producing milk-based foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56089786A JPS5835670B2 (en) | 1981-06-10 | 1981-06-10 | Process for producing milk-based foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57206355A JPS57206355A (en) | 1982-12-17 |
| JPS5835670B2 true JPS5835670B2 (en) | 1983-08-04 |
Family
ID=13980359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56089786A Expired JPS5835670B2 (en) | 1981-06-10 | 1981-06-10 | Process for producing milk-based foods |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5835670B2 (en) |
-
1981
- 1981-06-10 JP JP56089786A patent/JPS5835670B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57206355A (en) | 1982-12-17 |
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