JPS5645158A - Preparation of rice cake - Google Patents
Preparation of rice cakeInfo
- Publication number
- JPS5645158A JPS5645158A JP12141179A JP12141179A JPS5645158A JP S5645158 A JPS5645158 A JP S5645158A JP 12141179 A JP12141179 A JP 12141179A JP 12141179 A JP12141179 A JP 12141179A JP S5645158 A JPS5645158 A JP S5645158A
- Authority
- JP
- Japan
- Prior art keywords
- rice cake
- rice
- starch
- flavor
- fine powder
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title abstract 11
- 235000009566 rice Nutrition 0.000 title abstract 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 abstract 10
- 229920002472 Starch Polymers 0.000 abstract 7
- 235000019698 starch Nutrition 0.000 abstract 7
- 239000008107 starch Substances 0.000 abstract 7
- 239000000843 powder Substances 0.000 abstract 5
- 239000000796 flavoring agent Substances 0.000 abstract 3
- 235000019634 flavors Nutrition 0.000 abstract 3
- 239000002994 raw material Substances 0.000 abstract 2
- 241000519695 Ilex integra Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
PURPOSE: To shorten a time which is required to cool rice cake by allowing it to stand, and to improve the flavor and taste of rice cake, by adding a specific amount of fine powder of aged processed starch which is partly converted to β-form to rice powder, in preparing okaki (fried rice cake), arare (rice cake cubes), etc. from glutinous rice as a raw material.
CONSTITUTION: Starch granules are gelatinized to prepare fine powder of aged processed starch which is partly converted to β-form. Rice powder is blended with 3W20wt% fine powder of aged processed starch and 10W70wt% waxy starch. The prepared raw material is boiled and kneaded conventionally to give mochi (rice cake) which is cut into okaki, arare, etc. The single addition of waxy starch reduces dough properties in boiling rice, lowers workability extremely, and loses the flavor of rice cake of its own. In the method, the coexistence of aged processed starch improves workability extremely, and raises additive values, e.g., appearance, taste, flavor, etc.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12141179A JPS5645158A (en) | 1979-09-20 | 1979-09-20 | Preparation of rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12141179A JPS5645158A (en) | 1979-09-20 | 1979-09-20 | Preparation of rice cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5645158A true JPS5645158A (en) | 1981-04-24 |
| JPS5756853B2 JPS5756853B2 (en) | 1982-12-01 |
Family
ID=14810502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12141179A Granted JPS5645158A (en) | 1979-09-20 | 1979-09-20 | Preparation of rice cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5645158A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007151517A (en) * | 2005-12-08 | 2007-06-21 | Matsutani Chem Ind Ltd | Rice cracker manufacturing method |
-
1979
- 1979-09-20 JP JP12141179A patent/JPS5645158A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007151517A (en) * | 2005-12-08 | 2007-06-21 | Matsutani Chem Ind Ltd | Rice cracker manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5756853B2 (en) | 1982-12-01 |
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