JPS5534076A - Method of making rice confection swollen by frying - Google Patents

Method of making rice confection swollen by frying

Info

Publication number
JPS5534076A
JPS5534076A JP10825178A JP10825178A JPS5534076A JP S5534076 A JPS5534076 A JP S5534076A JP 10825178 A JP10825178 A JP 10825178A JP 10825178 A JP10825178 A JP 10825178A JP S5534076 A JPS5534076 A JP S5534076A
Authority
JP
Japan
Prior art keywords
swollen
confection
rice
frying
innermost
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
JP10825178A
Other languages
Japanese (ja)
Other versions
JPS5717503B2 (en
Inventor
Toyozo Ooyama
Ryuichi Kimura
Shuji Kitamura
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.)
OYAMA TEKKOSHO KK
Original Assignee
OYAMA TEKKOSHO KK
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 OYAMA TEKKOSHO KK filed Critical OYAMA TEKKOSHO KK
Priority to JP10825178A priority Critical patent/JPS5534076A/en
Publication of JPS5534076A publication Critical patent/JPS5534076A/en
Publication of JPS5717503B2 publication Critical patent/JPS5717503B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: The dried material for rice confection is fed into an oil bath that has been controlled beforehand to a suitable temperature and simultaneously the heating by high-frequency induction is effected to swell uniformly the material to the innermost without shape collapse, thus making rice confection swollen by frying with good color and taste.
CONSTITUTION: Raw materials for rice confection that consist of unglutinous rice or a mixture therof with other grain flours and contain amylose are subjected to the water addition, steaming, kneading to give the material for the confection. It is formed into prescribed shapes by roll forming or solidifying in a cold place and then forming and predried to about 13W22% water content. The predried material is fed into an oil bath whose temperature has been controlled beforhand to a suitable temperature and the surface of the material is dewatered to increase the shape retention. At the same time, high-frequency induction is applied so as to heat the material to the innermost and swell the material, whereby the material is swollen without shape collapse uniformly to the innermost and said rice confection swollen by frying with good color and taste is obtained.
COPYRIGHT: (C)1980,JPO&Japio
JP10825178A 1978-09-04 1978-09-04 Method of making rice confection swollen by frying Granted JPS5534076A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10825178A JPS5534076A (en) 1978-09-04 1978-09-04 Method of making rice confection swollen by frying

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10825178A JPS5534076A (en) 1978-09-04 1978-09-04 Method of making rice confection swollen by frying

Publications (2)

Publication Number Publication Date
JPS5534076A true JPS5534076A (en) 1980-03-10
JPS5717503B2 JPS5717503B2 (en) 1982-04-10

Family

ID=14479913

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10825178A Granted JPS5534076A (en) 1978-09-04 1978-09-04 Method of making rice confection swollen by frying

Country Status (1)

Country Link
JP (1) JPS5534076A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008043281A (en) * 2006-08-18 2008-02-28 National Agriculture & Food Research Organization Wheat-containing rice cracker and method for producing the same

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5247950A (en) * 1975-10-13 1977-04-16 Tokyo Shibaura Electric Co Method of producing rice confection
JPS5372862A (en) * 1976-12-06 1978-06-28 Oyama Toyozou Rice confectionery making method

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5247950A (en) * 1975-10-13 1977-04-16 Tokyo Shibaura Electric Co Method of producing rice confection
JPS5372862A (en) * 1976-12-06 1978-06-28 Oyama Toyozou Rice confectionery making method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008043281A (en) * 2006-08-18 2008-02-28 National Agriculture & Food Research Organization Wheat-containing rice cracker and method for producing the same

Also Published As

Publication number Publication date
JPS5717503B2 (en) 1982-04-10

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