JPS6342507B2 - - Google Patents
Info
- Publication number
- JPS6342507B2 JPS6342507B2 JP55072803A JP7280380A JPS6342507B2 JP S6342507 B2 JPS6342507 B2 JP S6342507B2 JP 55072803 A JP55072803 A JP 55072803A JP 7280380 A JP7280380 A JP 7280380A JP S6342507 B2 JPS6342507 B2 JP S6342507B2
- Authority
- JP
- Japan
- Prior art keywords
- roux
- food
- flakes
- sfi
- drum
- 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
- 235000013305 food Nutrition 0.000 claims description 62
- 239000007787 solid Substances 0.000 claims description 30
- 235000013312 flour Nutrition 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 238000007790 scraping Methods 0.000 claims description 5
- 239000002075 main ingredient Substances 0.000 claims description 3
- 239000003925 fat Substances 0.000 description 32
- 235000019197 fats Nutrition 0.000 description 32
- 235000015278 beef Nutrition 0.000 description 17
- 238000012360 testing method Methods 0.000 description 17
- 239000003760 tallow Substances 0.000 description 16
- 235000021549 curry roux Nutrition 0.000 description 15
- 238000002844 melting Methods 0.000 description 12
- 230000008018 melting Effects 0.000 description 12
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 235000015067 sauces Nutrition 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 235000021438 curry Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000013547 stew Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- -1 lard Substances 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 235000019503 curry powder Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- BXWNKGSJHAJOGX-UHFFFAOYSA-N hexadecan-1-ol Chemical compound CCCCCCCCCCCCCCCCO BXWNKGSJHAJOGX-UHFFFAOYSA-N 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 235000002316 solid fats Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229960000541 cetyl alcohol Drugs 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Formation And Processing Of Food Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7280380A JPS56169561A (en) | 1980-06-02 | 1980-06-02 | Method of making roux food into flakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7280380A JPS56169561A (en) | 1980-06-02 | 1980-06-02 | Method of making roux food into flakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56169561A JPS56169561A (en) | 1981-12-26 |
| JPS6342507B2 true JPS6342507B2 (enExample) | 1988-08-24 |
Family
ID=13499908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7280380A Granted JPS56169561A (en) | 1980-06-02 | 1980-06-02 | Method of making roux food into flakes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS56169561A (enExample) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5978652A (ja) * | 1982-10-27 | 1984-05-07 | House Food Ind Co Ltd | 濃縮タイプ加工食品の製造方法 |
| JPS63199597U (enExample) * | 1987-06-11 | 1988-12-22 | ||
| JPS6420074A (en) * | 1987-07-14 | 1989-01-24 | Mafujiya Shokuhin Kk | Preparation of hizikia sprinkling |
| WO2016121604A1 (ja) * | 2015-01-30 | 2016-08-04 | 不二製油グループ本社株式会社 | 耐熱性固形ルウの製造方法 |
-
1980
- 1980-06-02 JP JP7280380A patent/JPS56169561A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS56169561A (en) | 1981-12-26 |
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