JPS5515780A - Preparation of highly nutritious seasoning - Google Patents

Preparation of highly nutritious seasoning

Info

Publication number
JPS5515780A
JPS5515780A JP8986578A JP8986578A JPS5515780A JP S5515780 A JPS5515780 A JP S5515780A JP 8986578 A JP8986578 A JP 8986578A JP 8986578 A JP8986578 A JP 8986578A JP S5515780 A JPS5515780 A JP S5515780A
Authority
JP
Japan
Prior art keywords
rice
glutinous rice
cooled
polished
same amount
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
JP8986578A
Other languages
Japanese (ja)
Other versions
JPS5741225B2 (en
Inventor
Tajuro Ueno
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 JP8986578A priority Critical patent/JPS5515780A/en
Publication of JPS5515780A publication Critical patent/JPS5515780A/en
Publication of JPS5741225B2 publication Critical patent/JPS5741225B2/ja
Granted legal-status Critical Current

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  • Cereal-Derived Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

PURPOSE: To prepare a highly nutritious seasoning having carcinostatic activity, by treating adlay and buckwheat with enzyme of malted rice.
CONSTITUTION: (A) Polished glutinous rice is pounded to make a ricecake, cooled to about 60°C, mixed with about the same amount of malted rice, pounded again to a ricecake made of glutinous rice and rice malt, and stored at about 10°C for about 7 days to obtain a viscous liquid. (B) Polished adlay (about the same amount to the glutinous rice) is crushed, steamed, and cooled to about 50°C. (C) Polished buckwheat (about the same amount to the glutinous rice) is crushed, steamed, and cooled to about 50°C. (D) The above three components are thoroughly mixed together, stored at about 10°C for about 24 hours, dried, and pulverized with a crusher.
COPYRIGHT: (C)1980,JPO&Japio
JP8986578A 1978-07-22 1978-07-22 Preparation of highly nutritious seasoning Granted JPS5515780A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8986578A JPS5515780A (en) 1978-07-22 1978-07-22 Preparation of highly nutritious seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8986578A JPS5515780A (en) 1978-07-22 1978-07-22 Preparation of highly nutritious seasoning

Publications (2)

Publication Number Publication Date
JPS5515780A true JPS5515780A (en) 1980-02-04
JPS5741225B2 JPS5741225B2 (en) 1982-09-02

Family

ID=13982664

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8986578A Granted JPS5515780A (en) 1978-07-22 1978-07-22 Preparation of highly nutritious seasoning

Country Status (1)

Country Link
JP (1) JPS5515780A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59104343U (en) * 1982-12-28 1984-07-13 日本ビクター株式会社 Tape recorder mode switching circuit

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59104343U (en) * 1982-12-28 1984-07-13 日本ビクター株式会社 Tape recorder mode switching circuit

Also Published As

Publication number Publication date
JPS5741225B2 (en) 1982-09-02

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