JP4457406B2 - 豆入り米菓の製造方法 - Google Patents
豆入り米菓の製造方法 Download PDFInfo
- Publication number
- JP4457406B2 JP4457406B2 JP2005064606A JP2005064606A JP4457406B2 JP 4457406 B2 JP4457406 B2 JP 4457406B2 JP 2005064606 A JP2005064606 A JP 2005064606A JP 2005064606 A JP2005064606 A JP 2005064606A JP 4457406 B2 JP4457406 B2 JP 4457406B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- dough
- beans
- rice cracker
- soybean
- 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.)
- Active
Links
- 235000019685 rice crackers Nutrition 0.000 title claims description 112
- 244000046052 Phaseolus vulgaris Species 0.000 title claims description 105
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims description 104
- 238000004519 manufacturing process Methods 0.000 title claims description 43
- 235000007164 Oryza sativa Nutrition 0.000 claims description 94
- 235000009566 rice Nutrition 0.000 claims description 94
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 235000009508 confectionery Nutrition 0.000 claims description 29
- 238000004898 kneading Methods 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 20
- 238000005520 cutting process Methods 0.000 claims description 14
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 241000209094 Oryza Species 0.000 claims 5
- 235000010469 Glycine max Nutrition 0.000 description 89
- 240000007594 Oryza sativa Species 0.000 description 89
- 244000068988 Glycine max Species 0.000 description 85
- 238000000034 method Methods 0.000 description 24
- 239000003925 fat Substances 0.000 description 13
- 238000005096 rolling process Methods 0.000 description 10
- 238000001035 drying Methods 0.000 description 9
- 239000008157 edible vegetable oil Substances 0.000 description 8
- 238000000465 moulding Methods 0.000 description 8
- 238000005057 refrigeration Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 238000002791 soaking Methods 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 239000002075 main ingredient Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 239000004809 Teflon Substances 0.000 description 3
- 229920006362 Teflon® Polymers 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 238000005496 tempering Methods 0.000 description 3
- 235000020985 whole grains Nutrition 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- -1 glycerin fatty acid ester Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Description
6 平滑ロール
X 豆
Y 米菓餅生地
Claims (4)
- 豆類を水に浸漬した後、水分含量が10%になるまで焙煎し、さらに加水処理を施して水分含量を12〜15%とした豆類を、糯米の配合量を70〜80重量%とし粳米の配合量を20〜30重量%とした米菓餅生地に添加し、混捏、延し、型抜き及び焼成の各工程を行うことを特徴とする豆入り米菓の製造方法。
- 前記延し工程において、隙間を設けて対向し内側に向けて回転する一対の溝付きロールを備えた延し機を用いて、前記混捏工程後の豆入り米菓餅生地を圧延することを特徴とする請求項1記載の豆入り米菓の製造方法。
- 前記延し工程において、隙間を設けて対向し内側に向けて回転する上段の一対の溝付きロールと下段の一対の平滑ロールとを備えた延し機を用いて、前記混捏工程後の豆入り米菓餅生地を圧延することを特徴とする請求項1記載の豆入り米菓の製造方法。
- 油脂と乳化剤を含む食用油脂組成物を、前記米菓餅生地に配合することを特徴とする請求項1〜3のいずれか1項に記載の豆入り米菓の製造方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005064606A JP4457406B2 (ja) | 2005-03-08 | 2005-03-08 | 豆入り米菓の製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005064606A JP4457406B2 (ja) | 2005-03-08 | 2005-03-08 | 豆入り米菓の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2006246730A JP2006246730A (ja) | 2006-09-21 |
JP4457406B2 true JP4457406B2 (ja) | 2010-04-28 |
Family
ID=37087846
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2005064606A Active JP4457406B2 (ja) | 2005-03-08 | 2005-03-08 | 豆入り米菓の製造方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4457406B2 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018227639A1 (zh) * | 2017-06-17 | 2018-12-20 | 吴琴芬 | 一种八宝饭的生产方法 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6290712B2 (ja) * | 2014-05-30 | 2018-03-07 | 株式会社三幸 | 糯米菓の製造方法 |
-
2005
- 2005-03-08 JP JP2005064606A patent/JP4457406B2/ja active Active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018227639A1 (zh) * | 2017-06-17 | 2018-12-20 | 吴琴芬 | 一种八宝饭的生产方法 |
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JP2006246730A (ja) | 2006-09-21 |
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