JPS5596068A - Preparation of custard pudding from "amazake" - Google Patents
Preparation of custard pudding from "amazake"Info
- Publication number
- JPS5596068A JPS5596068A JP187879A JP187879A JPS5596068A JP S5596068 A JPS5596068 A JP S5596068A JP 187879 A JP187879 A JP 187879A JP 187879 A JP187879 A JP 187879A JP S5596068 A JPS5596068 A JP S5596068A
- Authority
- JP
- Japan
- Prior art keywords
- amazake
- coagulant
- rice
- viscosity
- pudding
- 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
Links
Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
PURPOSE: To prepare a custard pudding having moderate viscosity, softness, and water-retainability, fine texture, and excellent palatability, by adding a coagulant and an edible and coagulable material to "amazake" (a sweet drink made from fermented rice).
CONSTITUTION: Castard pudding is prepared by adding (A) 0.01W0.50% (W/V) of a coagulant obtained by culturing coagulant-producing fungi belonging to Dematiaceae family, Dematium genus, and (B) 0.01W1.0% (W/V) of an edible coagulable material such as agar, to (C) "amazake" or diluted "amazake" produced by adding rice malt or saccharase to glutinous or non-glutionous rice. The coagulant is a high molecular-weight, highly viscous polysaccharide composed mainly of glucose, galactose, etc., and containing an organic acid. It is precipitated with ethanol to give a purified compound which is soluble in water and has a relative viscosity of 4W5 (in 0.1% aqueous solution) which corresponds to the viscosity of the 40% sugar solution.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54001878A JPS6017B2 (en) | 1979-01-10 | 1979-01-10 | Method for producing pudding using amazake as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54001878A JPS6017B2 (en) | 1979-01-10 | 1979-01-10 | Method for producing pudding using amazake as raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5596068A true JPS5596068A (en) | 1980-07-21 |
| JPS6017B2 JPS6017B2 (en) | 1985-01-05 |
Family
ID=11513809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP54001878A Expired JPS6017B2 (en) | 1979-01-10 | 1979-01-10 | Method for producing pudding using amazake as raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6017B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100684772B1 (en) | 2004-12-08 | 2007-02-22 | 주식회사농심 | Food of pudding feel using glutinous rice and its manufacturing method. |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60194410U (en) * | 1984-06-01 | 1985-12-25 | 三菱マテリアル株式会社 | double-blade drill |
| JPH02152708A (en) * | 1988-12-02 | 1990-06-12 | Hitachi Koki Co Ltd | Twist drill for compound material machining |
-
1979
- 1979-01-10 JP JP54001878A patent/JPS6017B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100684772B1 (en) | 2004-12-08 | 2007-02-22 | 주식회사농심 | Food of pudding feel using glutinous rice and its manufacturing method. |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6017B2 (en) | 1985-01-05 |
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