JPS57129658A - Modification of food product - Google Patents

Modification of food product

Info

Publication number
JPS57129658A
JPS57129658A JP56013833A JP1383381A JPS57129658A JP S57129658 A JPS57129658 A JP S57129658A JP 56013833 A JP56013833 A JP 56013833A JP 1383381 A JP1383381 A JP 1383381A JP S57129658 A JPS57129658 A JP S57129658A
Authority
JP
Japan
Prior art keywords
powder
water
food product
modification
obsidian
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.)
Pending
Application number
JP56013833A
Other languages
Japanese (ja)
Inventor
Takashi Kitagawa
Masahiro Kitagawa
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 JP56013833A priority Critical patent/JPS57129658A/en
Publication of JPS57129658A publication Critical patent/JPS57129658A/en
Pending legal-status Critical Current

Links

Landscapes

  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: A powder of perlite, pitch stone or obsidian or the supernatant obtained when the powder is dipped in water is added to a food product in its production to improve the quality of the product.
CONSTITUTION: A supernatant after a powder or granules containing minerals such as of perlite, pitch stone or obsidian and several metallic ions is dipped in water or the powder itself are used at a ratio of 50W100g/l liter of water to prepare a dough and bread is made from the dough by a usual method. This process is described to be effective in the production of sponge cake, doughnuts and biscuits.
COPYRIGHT: (C)1982,JPO&Japio
JP56013833A 1981-02-03 1981-02-03 Modification of food product Pending JPS57129658A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56013833A JPS57129658A (en) 1981-02-03 1981-02-03 Modification of food product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56013833A JPS57129658A (en) 1981-02-03 1981-02-03 Modification of food product

Publications (1)

Publication Number Publication Date
JPS57129658A true JPS57129658A (en) 1982-08-11

Family

ID=11844266

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56013833A Pending JPS57129658A (en) 1981-02-03 1981-02-03 Modification of food product

Country Status (1)

Country Link
JP (1) JPS57129658A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10179085A (en) * 1996-12-25 1998-07-07 Takeo Wakaguwa Medicine for nutrition and robustness
KR20000062031A (en) * 1999-03-30 2000-10-25 이창진 Aaaaa

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5118740A (en) * 1974-06-26 1976-02-14 Bayer Ag Indorirumonoazosenryono seizohoho
JPS52145532A (en) * 1976-05-26 1977-12-03 Shiyouji Mizushima Method of producing food

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5118740A (en) * 1974-06-26 1976-02-14 Bayer Ag Indorirumonoazosenryono seizohoho
JPS52145532A (en) * 1976-05-26 1977-12-03 Shiyouji Mizushima Method of producing food

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10179085A (en) * 1996-12-25 1998-07-07 Takeo Wakaguwa Medicine for nutrition and robustness
KR20000062031A (en) * 1999-03-30 2000-10-25 이창진 Aaaaa

Similar Documents

Publication Publication Date Title
DE3273609D1 (en) Gelled edible composition of firm consistency for a bakery product with prolonged conservation, and process for its manufacture
DE3161338D1 (en) A chocolate composition for the preparation of heat-resistant chocolate articles, a process for its manufacture and its working into foodstuff articles
JPS57186431A (en) Production of bread powder
DE3270810D1 (en) A compound seasoning composition, a process for its production and its use as a food component
JPS57129658A (en) Modification of food product
JPS57141274A (en) Production of powdered soysauce
JPS57189633A (en) Method of shaping fillets of fish
JPS57141275A (en) Production of processed meat product
JPS53118215A (en) Sintering method
JPS5651962A (en) Preparation of macaroni
JPS5523912A (en) Preparation of formed potato chips
JPS5648871A (en) Chlorella-containing food
JPS55108261A (en) Improvement on quality of food
KR940006435B1 (en) Method of manufacturing ceramic filter
JPS5726558A (en) Production of water-based liquid food
JPS57155947A (en) Preparation of pickle in sake lee made with green tomato as material
JPS5678577A (en) Prevention of change of color of aquatic paste food product
ES8400371A1 (en) Process for the production of a plaster, furnace for such a process and application of the plaster.
JPS56113273A (en) Flavoring and its production
JPS57141272A (en) Production of wet food product containing mustard seeds
JPS56160940A (en) Production of chocolate for food product
JPS56144064A (en) Production of boiled noodle
JPS553727A (en) Pilled solid food containing mainly "ume", japanese apricot and its production
JPS542910A (en) Manufacture of powder metallurgical product
JPS5347559A (en) Method of producing instant highhprotein process food mix