JPS5548347A - Pickle composition - Google Patents

Pickle composition

Info

Publication number
JPS5548347A
JPS5548347A JP12130778A JP12130778A JPS5548347A JP S5548347 A JPS5548347 A JP S5548347A JP 12130778 A JP12130778 A JP 12130778A JP 12130778 A JP12130778 A JP 12130778A JP S5548347 A JPS5548347 A JP S5548347A
Authority
JP
Japan
Prior art keywords
rice
swollen
composition
pickle
koji
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
JP12130778A
Other languages
Japanese (ja)
Other versions
JPS5714132B2 (en
Inventor
Hiyozo Konno
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 JP12130778A priority Critical patent/JPS5548347A/en
Publication of JPS5548347A publication Critical patent/JPS5548347A/en
Publication of JPS5714132B2 publication Critical patent/JPS5714132B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: An easy-to-handle composition for pickle is composed of swollen or α-form rice, steamed rice, table salt, "koji", malted rice, and flavors, thus being suitable for making pickles of various kinds of food materials and capable of controlling the amount of amylose.
CONSTITUTION: Raw rice is heated under pressure and the pressure is instantly released to expand the grains 3W6 times the volume of raw grains. At least one of swollen rice and α-form rice, steamed rice, koji, flavors and 13W16%, based on the total weight of the composition, of table salt are mixed to give said pickle composition, which is suitably used to make pickles of vegetables, meats, fishes and shells. Since this pickle composition contains swollen or α-form rice, the saccharification to a moderate extent is done in a short time and the extent also can be controlled by the amount of the swollen or α-form rice added. Further it is easy-to- handle because it can be readily used only by adding water thereto.
COPYRIGHT: (C)1980,JPO&Japio
JP12130778A 1978-10-02 1978-10-02 Pickle composition Granted JPS5548347A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP12130778A JPS5548347A (en) 1978-10-02 1978-10-02 Pickle composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP12130778A JPS5548347A (en) 1978-10-02 1978-10-02 Pickle composition

Publications (2)

Publication Number Publication Date
JPS5548347A true JPS5548347A (en) 1980-04-07
JPS5714132B2 JPS5714132B2 (en) 1982-03-23

Family

ID=14808001

Family Applications (1)

Application Number Title Priority Date Filing Date
JP12130778A Granted JPS5548347A (en) 1978-10-02 1978-10-02 Pickle composition

Country Status (1)

Country Link
JP (1) JPS5548347A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5816634A (en) * 1981-07-24 1983-01-31 Nisshin Flour Milling Co Ltd Composition for pickle

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3370539B1 (en) 2015-11-06 2025-07-02 Flavologic GmbH Adsorption system and method for operating an adsorption system

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5816634A (en) * 1981-07-24 1983-01-31 Nisshin Flour Milling Co Ltd Composition for pickle

Also Published As

Publication number Publication date
JPS5714132B2 (en) 1982-03-23

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