JP5114604B1 - 煎餅様焼き菓子の製造方法 - Google Patents
煎餅様焼き菓子の製造方法 Download PDFInfo
- Publication number
- JP5114604B1 JP5114604B1 JP2012142886A JP2012142886A JP5114604B1 JP 5114604 B1 JP5114604 B1 JP 5114604B1 JP 2012142886 A JP2012142886 A JP 2012142886A JP 2012142886 A JP2012142886 A JP 2012142886A JP 5114604 B1 JP5114604 B1 JP 5114604B1
- Authority
- JP
- Japan
- Prior art keywords
- rice
- baked confectionery
- rice cracker
- added
- manufacturing
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 47
- 235000009566 rice Nutrition 0.000 title claims abstract description 47
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 46
- 238000000465 moulding Methods 0.000 claims abstract description 15
- 239000002562 thickening agent Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 15
- 239000010419 fine particle Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 239000011882 ultra-fine particle Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 7
- 238000007639 printing Methods 0.000 claims description 6
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000019685 rice crackers Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 7
- 238000002156 mixing Methods 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 238000010304 firing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 20
- 235000011837 pasties Nutrition 0.000 description 8
- 239000002994 raw material Substances 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 5
- 235000010443 alginic acid Nutrition 0.000 description 3
- 239000000783 alginic acid Substances 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 150000004781 alginic acids Chemical class 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 2
- 235000011437 Amygdalus communis Nutrition 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000269851 Sarda sarda Species 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0042—Moulding or shaping of cellular or expanded articles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0085—Coating with powders or granules, e.g. sprinkling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Abstract
【解決手段】生米又は生穀類に糖類と水を加え、これを超微粒子化してペースト状にし、これに増粘剤を添加、混合した後、成形、焼成することを特徴とする煎餅様焼き菓子の製造方法及び、これによって製造した煎餅様焼き菓子。
【選択図】なし
Description
生米又は生穀類に水と糖類を加え、これを超微粒子化してペースト状にし、これに増粘剤を添加、混合した後、成形、焼成することを特徴とする煎餅様焼き菓子の製造方法
である。
超微粒子化により微粒子の平均粒径が50μm以下にされていることを特徴とする請求項1記載の煎餅様焼き菓子の製造方法
である。
超微粒子化してペースト状で調味素材の添加、混合が行われることを特徴とする請求項1又は2記載の煎餅様焼き菓子の製造方法
である。
成形後、成形生地表面に調味素材を振り掛け、添加した後、前記焼成工程が行われることを特徴とする請求項1乃至3のいずれか一項記載の煎餅様焼き菓子の製造方法
である。
前記成形工程が刷り出し成形であることを特徴とする請求項1乃至4のいずれか一項記載の煎餅様焼き菓子の製造方法
である。
Claims (5)
- 生米又は生穀類に糖類と水を加え、これを超微粒子化してペースト状にし、これに増粘剤を添加、混合した後、成形、焼成することを特徴とする煎餅様焼き菓子の製造方法。
- 超微粒子化により微粒子の平均粒径が50μm以下にされていることを特徴とする請求項1記載の煎餅様焼き菓子の製造方法。
- 超微粒子化したペースト状で調味素材の添加、混合が行われることを特徴とする請求項1又は2記載の煎餅様焼き菓子の製造方法。
- 成形後、成形生地表面に調味素材を振り掛け、添加した後、前記焼成工程が行われることを特徴とする請求項1乃至3のいずれか一項記載の煎餅様焼き菓子の製造方法。
- 前記成形工程が刷り出し成形であることを特徴とする請求項1乃至4のいずれか一項記載の煎餅様焼き菓子の製造方法。
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012142886A JP5114604B1 (ja) | 2012-06-26 | 2012-06-26 | 煎餅様焼き菓子の製造方法 |
TW102119593A TW201410158A (zh) | 2012-06-26 | 2013-06-03 | 如煎餅般的燒烤點心的製造方法 |
KR1020130070320A KR20140001122A (ko) | 2012-06-26 | 2013-06-19 | 전병 타입 구운 과자의 제조 방법 |
CN201310254447.7A CN103503945A (zh) | 2012-06-26 | 2013-06-25 | 米饼样烤制点心的制造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012142886A JP5114604B1 (ja) | 2012-06-26 | 2012-06-26 | 煎餅様焼き菓子の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP5114604B1 true JP5114604B1 (ja) | 2013-01-09 |
JP2014003950A JP2014003950A (ja) | 2014-01-16 |
Family
ID=47676472
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2012142886A Active JP5114604B1 (ja) | 2012-06-26 | 2012-06-26 | 煎餅様焼き菓子の製造方法 |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP5114604B1 (ja) |
KR (1) | KR20140001122A (ja) |
CN (1) | CN103503945A (ja) |
TW (1) | TW201410158A (ja) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010035475A (ja) * | 2008-08-05 | 2010-02-18 | Sanyo Electric Co Ltd | 加熱調理食品生地製造方法 |
JP2010187663A (ja) * | 2009-01-23 | 2010-09-02 | Shizuokaken Koritsu Daigaku Hojin | 米を原料とする食材並びにこれを用いた加工食品並びにそれらの製造法 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT1271053B (it) * | 1994-11-03 | 1997-05-26 | Biscotto a base di fiocchi di cereali e metodo per la sua produzione. | |
AUPN017394A0 (en) * | 1994-12-19 | 1995-01-19 | Byron Agricultural Company Pty Ltd | Whole grain food products |
CN1582720A (zh) * | 2004-06-09 | 2005-02-23 | 黄思华 | 五谷杂粮营养酥 |
CN101077086A (zh) * | 2007-06-20 | 2007-11-28 | 刘汉民 | 一种焙烤型米糠饼及其制作方法 |
-
2012
- 2012-06-26 JP JP2012142886A patent/JP5114604B1/ja active Active
-
2013
- 2013-06-03 TW TW102119593A patent/TW201410158A/zh unknown
- 2013-06-19 KR KR1020130070320A patent/KR20140001122A/ko not_active Application Discontinuation
- 2013-06-25 CN CN201310254447.7A patent/CN103503945A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010035475A (ja) * | 2008-08-05 | 2010-02-18 | Sanyo Electric Co Ltd | 加熱調理食品生地製造方法 |
JP2010187663A (ja) * | 2009-01-23 | 2010-09-02 | Shizuokaken Koritsu Daigaku Hojin | 米を原料とする食材並びにこれを用いた加工食品並びにそれらの製造法 |
Also Published As
Publication number | Publication date |
---|---|
TW201410158A (zh) | 2014-03-16 |
CN103503945A (zh) | 2014-01-15 |
KR20140001122A (ko) | 2014-01-06 |
JP2014003950A (ja) | 2014-01-16 |
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