JPS5978652A - 濃縮タイプ加工食品の製造方法 - Google Patents
濃縮タイプ加工食品の製造方法Info
- Publication number
- JPS5978652A JPS5978652A JP57189636A JP18963682A JPS5978652A JP S5978652 A JPS5978652 A JP S5978652A JP 57189636 A JP57189636 A JP 57189636A JP 18963682 A JP18963682 A JP 18963682A JP S5978652 A JPS5978652 A JP S5978652A
- Authority
- JP
- Japan
- Prior art keywords
- raw materials
- starch
- raw material
- processed food
- concentrated
- 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
- 235000021067 refined food Nutrition 0.000 title claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 235000021438 curry Nutrition 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 5
- 235000013547 stew Nutrition 0.000 claims abstract description 5
- 238000007790 scraping Methods 0.000 claims abstract description 4
- 235000013311 vegetables Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 241000473391 Archosargus rhomboidalis Species 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 238000010790 dilution Methods 0.000 abstract description 3
- 239000012895 dilution Substances 0.000 abstract description 3
- 238000007796 conventional method Methods 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000021549 curry roux Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000011440 grout Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57189636A JPS5978652A (ja) | 1982-10-27 | 1982-10-27 | 濃縮タイプ加工食品の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57189636A JPS5978652A (ja) | 1982-10-27 | 1982-10-27 | 濃縮タイプ加工食品の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5978652A true JPS5978652A (ja) | 1984-05-07 |
| JPH0332351B2 JPH0332351B2 (enrdf_load_html_response) | 1991-05-10 |
Family
ID=16244608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57189636A Granted JPS5978652A (ja) | 1982-10-27 | 1982-10-27 | 濃縮タイプ加工食品の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5978652A (enrdf_load_html_response) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002095449A (ja) * | 2001-08-06 | 2002-04-02 | House Foods Corp | ルウの製造方法 |
| JP2007501010A (ja) * | 2003-08-06 | 2007-01-25 | ハインツ ワッティーズ リミティド | 湿式スープ濃縮物 |
| US8982567B2 (en) | 2008-09-09 | 2015-03-17 | Samsung Electronics Co., Ltd. | Device including circuit board with different form factor terminal sets and assemblies including the same |
| JP2017195792A (ja) * | 2016-04-26 | 2017-11-02 | キッコーマン株式会社 | 野菜炒め用調味液及びその製造方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56169561A (en) * | 1980-06-02 | 1981-12-26 | House Food Ind Co Ltd | Method of making roux food into flakes |
| JPS5726095A (en) * | 1980-07-22 | 1982-02-12 | Mitsubishi Heavy Ind Ltd | Shoe piece for ship |
-
1982
- 1982-10-27 JP JP57189636A patent/JPS5978652A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56169561A (en) * | 1980-06-02 | 1981-12-26 | House Food Ind Co Ltd | Method of making roux food into flakes |
| JPS5726095A (en) * | 1980-07-22 | 1982-02-12 | Mitsubishi Heavy Ind Ltd | Shoe piece for ship |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002095449A (ja) * | 2001-08-06 | 2002-04-02 | House Foods Corp | ルウの製造方法 |
| JP2007501010A (ja) * | 2003-08-06 | 2007-01-25 | ハインツ ワッティーズ リミティド | 湿式スープ濃縮物 |
| US8982567B2 (en) | 2008-09-09 | 2015-03-17 | Samsung Electronics Co., Ltd. | Device including circuit board with different form factor terminal sets and assemblies including the same |
| JP2017195792A (ja) * | 2016-04-26 | 2017-11-02 | キッコーマン株式会社 | 野菜炒め用調味液及びその製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0332351B2 (enrdf_load_html_response) | 1991-05-10 |
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