JPS6345771B2 - - Google Patents

Info

Publication number
JPS6345771B2
JPS6345771B2 JP58071630A JP7163083A JPS6345771B2 JP S6345771 B2 JPS6345771 B2 JP S6345771B2 JP 58071630 A JP58071630 A JP 58071630A JP 7163083 A JP7163083 A JP 7163083A JP S6345771 B2 JPS6345771 B2 JP S6345771B2
Authority
JP
Japan
Prior art keywords
oil
water
emulsion
film
parts
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
Application number
JP58071630A
Other languages
English (en)
Japanese (ja)
Other versions
JPS59196046A (ja
Inventor
Akira Yokota
Kenichiro Ikeda
Kazumasa Myata
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NIPPN Corp
Original Assignee
Nippon Flour Mills Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nippon Flour Mills Co Ltd filed Critical Nippon Flour Mills Co Ltd
Priority to JP58071630A priority Critical patent/JPS59196046A/ja
Publication of JPS59196046A publication Critical patent/JPS59196046A/ja
Publication of JPS6345771B2 publication Critical patent/JPS6345771B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
JP58071630A 1983-04-22 1983-04-22 高含油食品の製造法 Granted JPS59196046A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58071630A JPS59196046A (ja) 1983-04-22 1983-04-22 高含油食品の製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58071630A JPS59196046A (ja) 1983-04-22 1983-04-22 高含油食品の製造法

Publications (2)

Publication Number Publication Date
JPS59196046A JPS59196046A (ja) 1984-11-07
JPS6345771B2 true JPS6345771B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1988-09-12

Family

ID=13466163

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58071630A Granted JPS59196046A (ja) 1983-04-22 1983-04-22 高含油食品の製造法

Country Status (1)

Country Link
JP (1) JPS59196046A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9017800D0 (en) * 1990-08-14 1990-09-26 Unilever Plc Moisture barrier and its preparation
US20090004347A1 (en) * 2005-03-04 2009-01-01 Bengt Herslof Foodstuff Particulate Lipid Composition
JP5470801B2 (ja) * 2007-10-26 2014-04-16 株式会社カネカ 水中油型乳化油脂組成物の製造方法
JP5407362B2 (ja) * 2009-01-26 2014-02-05 株式会社カネカ 水中油型乳化油脂組成物
JP7309948B2 (ja) * 2017-01-05 2023-07-18 クラシエフーズ株式会社 組合せ菓子

Also Published As

Publication number Publication date
JPS59196046A (ja) 1984-11-07

Similar Documents

Publication Publication Date Title
RU2089076C1 (ru) Способ получения капсул ароматического масла и способ ароматизации пищевых продуктов
US3941892A (en) Low-cholesterol egg product and process
CA2359612C (en) Food particulate
JPS588823B2 (ja) 粒状食品の製造方法
US3704133A (en) Popcorn product
RU2089077C1 (ru) Способ получения жидких капсул ароматического масла и способ ароматизации пищевых продуктов
KR20010032888A (ko) 초콜릿 조성물 및 그의 용도
DE2757082A1 (de) Simuliertes fettgewebe, verfahren zu seiner herstellung und dieses enthaltendes fleischprodukt bzw. fleischartiges produkt
JP3300805B2 (ja) 顆粒状含油食品の製造法
JP2003189820A (ja) 改良された製品特性を有するカプセル封入されたカロブファイバー、それの製造方法並びに使用法
US3719497A (en) Process for producing a simulated nutmeat
JP3717469B2 (ja) コーン、モナカ生地製造方法及び冷凍食品
JPS6345771B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JP2010518877A (ja) 低密度菓子類組成物
US4039694A (en) Process for producing a protein-based food
US3872229A (en) Food composition having a nut-like texture and method for producing the same
JP2025099951A (ja) 乾燥模造エビ
CN109788765A (zh) 由蛋白质制成的干燥膨胀食品及其生产方法
US5149561A (en) Methods of making simulated raw eggs
RU2380946C1 (ru) Жевательная конфета и способ ее получения
EP4404773A1 (en) Vegan food product such as a vegan egg
KR102235822B1 (ko) 땅콩분말을 함유한 마카롱의 제조방법
JP2000166475A (ja) チョコレート類及びその製造法
JP4861267B2 (ja) 焼き菓子
JP3565882B2 (ja) 加熱凝固卵白入り水中油型酸性乳化食品