JPS6112656B2 - - Google Patents
Info
- Publication number
- JPS6112656B2 JPS6112656B2 JP59080812A JP8081284A JPS6112656B2 JP S6112656 B2 JPS6112656 B2 JP S6112656B2 JP 59080812 A JP59080812 A JP 59080812A JP 8081284 A JP8081284 A JP 8081284A JP S6112656 B2 JPS6112656 B2 JP S6112656B2
- Authority
- JP
- Japan
- Prior art keywords
- bean paste
- senbei
- dough
- rice crackers
- carrots
- 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
- 235000019685 rice crackers Nutrition 0.000 claims description 43
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 28
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 28
- 244000000626 Daucus carota Species 0.000 claims description 23
- 235000002767 Daucus carota Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000009508 confectionery Nutrition 0.000 claims description 17
- 244000131415 Zanthoxylum piperitum Species 0.000 claims description 13
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 claims description 13
- 240000002853 Nelumbo nucifera Species 0.000 claims description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 11
- 238000011282 treatment Methods 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims 3
- 238000000137 annealing Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 description 12
- 241000196324 Embryophyta Species 0.000 description 7
- 240000001417 Vigna umbellata Species 0.000 description 7
- 235000011453 Vigna umbellata Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 240000005528 Arctium lappa Species 0.000 description 2
- 235000003130 Arctium lappa Nutrition 0.000 description 2
- 235000008078 Arctium minus Nutrition 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000019693 cherries Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 244000213382 Nymphaea lotus Species 0.000 description 1
- 235000010710 Nymphaea lotus Nutrition 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
- 244000098338 Triticum aestivum 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
- 238000004061 bleaching Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59080812A JPS60224447A (ja) | 1984-04-21 | 1984-04-21 | 和菓子の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59080812A JPS60224447A (ja) | 1984-04-21 | 1984-04-21 | 和菓子の製造方法 |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62019341A Division JPS62201545A (ja) | 1987-01-28 | 1987-01-28 | せんべいの製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60224447A JPS60224447A (ja) | 1985-11-08 |
| JPS6112656B2 true JPS6112656B2 (en]) | 1986-04-09 |
Family
ID=13728871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59080812A Granted JPS60224447A (ja) | 1984-04-21 | 1984-04-21 | 和菓子の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60224447A (en]) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02284840A (ja) * | 1989-04-25 | 1990-11-22 | Suzuki Motor Corp | クランプ装置 |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61285950A (ja) * | 1985-06-11 | 1986-12-16 | Morishiro Seika Kk | 野菜，果樹，芋類入り煎餅の製造法 |
| JPS62224242A (ja) * | 1986-03-25 | 1987-10-02 | Imaizumi Seika:Goushi | 極薄焼せんべいの製造方法 |
| FR2774864B1 (fr) * | 1998-02-17 | 2000-04-14 | Troisgros Michel | Gateau a base de crepes et de marmelade |
-
1984
- 1984-04-21 JP JP59080812A patent/JPS60224447A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02284840A (ja) * | 1989-04-25 | 1990-11-22 | Suzuki Motor Corp | クランプ装置 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60224447A (ja) | 1985-11-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102765575B1 (ko) | 김부각의 제조방법 | |
| KR102474877B1 (ko) | 고온 및 고압을 활용한 전통찹쌀떡 제조방법 | |
| KR100898629B1 (ko) | 미니고구마의 제조방법 | |
| KR100950601B1 (ko) | 연근 장아찌 및 이의 제조방법 | |
| KR101936575B1 (ko) | 자색고구마 초코파이의 제조방법 | |
| JPS6112656B2 (en]) | ||
| KR20220097802A (ko) | 인삼 마들렌의 제조방법 및 이에 의해 제조된 인삼 마들렌 | |
| KR101540105B1 (ko) | 방풍과 매실을 이용한 반죽 조성물 그리고 이를 이용한 과자와 이의 제조방법 | |
| KR20210038067A (ko) | 2단 숙성 밤빵의 제조방법 및 그 방법으로 제조된 밤빵 | |
| KR102300693B1 (ko) | 마늘빵 제조방법 및 이를 이용한 마늘빵 | |
| KR100448647B1 (ko) | 인삼을 이용하여 부각을 만드는 방법 및 그 방법에 의해제조된 인삼 부각 | |
| JP2004173664A (ja) | ヤーコンの糖漬加工品及びそれを用いた複合菓子 | |
| JPH0212543B2 (en]) | ||
| KR102699406B1 (ko) | 사과를 이용한 애플떡 제조방법 | |
| KR20130049857A (ko) | 연잎약밥의 조리방법 | |
| RU2760583C2 (ru) | Способ приготовления мучного кондитерского изделия из слоеного бездрожжевого теста и сырного крема | |
| JP5508049B2 (ja) | パン、中華まん、饅頭の製造方法 | |
| JPH0458842A (ja) | 野菜、果物、種子を含有したパン類、ケーキ類、アン類 | |
| KR20250055177A (ko) | 부각 제조방법 | |
| KR20240098567A (ko) | 부추빵 제조방법 | |
| RU2246836C1 (ru) | Торт "ассорти-экстра" | |
| JPS6210128B2 (en]) | ||
| KR20240063297A (ko) | 쪽파 분말 제조 방법 및 쪽파 분말을 이용한 식품 제조 방법 | |
| JP2005168394A (ja) | 加工サツマイモおよびその製造方法 | |
| CN115349540A (zh) | 一种糕点馅料、包含该糕点馅料的月饼以及糕点馅料、月饼的制作方法 |