JPS5726541A - Preparation of chestnutty food - Google Patents

Preparation of chestnutty food

Info

Publication number
JPS5726541A
JPS5726541A JP3956880A JP3956880A JPS5726541A JP S5726541 A JPS5726541 A JP S5726541A JP 3956880 A JP3956880 A JP 3956880A JP 3956880 A JP3956880 A JP 3956880A JP S5726541 A JPS5726541 A JP S5726541A
Authority
JP
Japan
Prior art keywords
raw material
starch
food
egg
sealed
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
JP3956880A
Other languages
Japanese (ja)
Other versions
JPS6255816B2 (en
Inventor
Shoji Ono
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.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
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 Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to JP3956880A priority Critical patent/JPS5726541A/en
Publication of JPS5726541A publication Critical patent/JPS5726541A/en
Publication of JPS6255816B2 publication Critical patent/JPS6255816B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: To prepare a novel food having the same appearance, sense of eating and flavor as chestnuts, by mixing a starch raw material with an egg, and sealing and heat-treating the resultant mixture.
CONSTITUTION: A starch raw material separated from corn, wheat or a potato is mixed with 10W300wt%, based on the raw material egg, and further a saccharide and water are added thereto if necessary. The resultant mixture is then uniformly mixed and filled into a container made of a polymer film, etc. and sealed. The sealed mixture in the container is then heated at a temperature to gelatinize the starch, e.g. about 65W130°C.
COPYRIGHT: (C)1982,JPO&Japio
JP3956880A 1980-03-27 1980-03-27 Preparation of chestnutty food Granted JPS5726541A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3956880A JPS5726541A (en) 1980-03-27 1980-03-27 Preparation of chestnutty food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3956880A JPS5726541A (en) 1980-03-27 1980-03-27 Preparation of chestnutty food

Publications (2)

Publication Number Publication Date
JPS5726541A true JPS5726541A (en) 1982-02-12
JPS6255816B2 JPS6255816B2 (en) 1987-11-21

Family

ID=12556676

Family Applications (1)

Application Number Title Priority Date Filing Date
JP3956880A Granted JPS5726541A (en) 1980-03-27 1980-03-27 Preparation of chestnutty food

Country Status (1)

Country Link
JP (1) JPS5726541A (en)

Also Published As

Publication number Publication date
JPS6255816B2 (en) 1987-11-21

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