JPS5585363A - Preparation of japanese-style confection - Google Patents

Preparation of japanese-style confection

Info

Publication number
JPS5585363A
JPS5585363A JP15888078A JP15888078A JPS5585363A JP S5585363 A JPS5585363 A JP S5585363A JP 15888078 A JP15888078 A JP 15888078A JP 15888078 A JP15888078 A JP 15888078A JP S5585363 A JPS5585363 A JP S5585363A
Authority
JP
Japan
Prior art keywords
dough
japanese
preparation
pounded
taro
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
Application number
JP15888078A
Other languages
Japanese (ja)
Other versions
JPS5654126B2 (en
Inventor
Mitsuo Yashima
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP15888078A priority Critical patent/JPS5585363A/en
Publication of JPS5585363A publication Critical patent/JPS5585363A/en
Publication of JPS5654126B2 publication Critical patent/JPS5654126B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: To obtain tasty simple Japanise-style confections free from sitting heavy on the stomach, by steaming bean jam enclosed in a sheeted dough prepared from nonglutinous rice flour, a yam, and a taro.
CONSTITUTION: Nonglutinous rice is washed with water, dried, and milled to give rice flour, which is steamed and pounded in a mortar. A yam and a taro are then added, and pounded to give the dough 1 having the softness like an earlobe. The dough 1 is then sheeted and cut to a suitable size. The bean jam 2 is enclosed in the dough 1 and further steamed.
COPYRIGHT: (C)1980,JPO&Japio
JP15888078A 1978-12-21 1978-12-21 Preparation of japanese-style confection Granted JPS5585363A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15888078A JPS5585363A (en) 1978-12-21 1978-12-21 Preparation of japanese-style confection

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15888078A JPS5585363A (en) 1978-12-21 1978-12-21 Preparation of japanese-style confection

Publications (2)

Publication Number Publication Date
JPS5585363A true JPS5585363A (en) 1980-06-27
JPS5654126B2 JPS5654126B2 (en) 1981-12-23

Family

ID=15681399

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15888078A Granted JPS5585363A (en) 1978-12-21 1978-12-21 Preparation of japanese-style confection

Country Status (1)

Country Link
JP (1) JPS5585363A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06201153A (en) * 1992-12-28 1994-07-19 Kunji Matsumura Cooling device
JPH0998721A (en) * 1995-10-02 1997-04-15 Oishinbo:Kk Ohagi

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50904A (en) * 1973-04-13 1975-01-08

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50904A (en) * 1973-04-13 1975-01-08

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06201153A (en) * 1992-12-28 1994-07-19 Kunji Matsumura Cooling device
JPH0998721A (en) * 1995-10-02 1997-04-15 Oishinbo:Kk Ohagi

Also Published As

Publication number Publication date
JPS5654126B2 (en) 1981-12-23

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