JPH0130467B2 - - Google Patents
Info
- Publication number
- JPH0130467B2 JPH0130467B2 JP61137900A JP13790086A JPH0130467B2 JP H0130467 B2 JPH0130467 B2 JP H0130467B2 JP 61137900 A JP61137900 A JP 61137900A JP 13790086 A JP13790086 A JP 13790086A JP H0130467 B2 JPH0130467 B2 JP H0130467B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- raw material
- barrel
- dough
- screw
- 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.)
- Expired
Links
- 239000002994 raw material Substances 0.000 claims description 43
- 235000019685 rice crackers Nutrition 0.000 claims description 42
- 241000209094 Oryza Species 0.000 claims description 33
- 235000007164 Oryza sativa Nutrition 0.000 claims description 33
- 235000009566 rice Nutrition 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 230000000750 progressive effect Effects 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims 3
- 238000013021 overheating Methods 0.000 claims 1
- 238000000034 method Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 241000519695 Ilex integra Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010137 moulding (plastic) Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000008400 supply water Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Formation And Processing Of Food Products (AREA)
Description
「産業上の利用分野」
本発明は２軸型エクストルーダを利用した米菓
生地の製造方法に関する。
「従来の技術」
２軸型エクストルーダは、プラスチツク成形の
分野で広く用いられているが、最近では、米菓生
地製造の分野においても注目されるようになつて
きている。これは、２軸型エクストルーダを利用
すると、米菓生地の製造時間が著しく短縮され、
しかも高温高圧処理により、殺菌効果が得られる
上、新しい食感をもつた米菓生地を得ることがで
きるからである。また、２軸型エクストルーダ
は、単軸型のものに比べ、混練効果が高く、加圧
加熱力も高く、高水分高油分原料の加工が可能で
あるなどの利点を有するからである。
「発明が解決しようとする問題点」
ところで、米菓生地の製造を行うのに２軸型エ
クストルーダをただ単に用いてクツキングされた
もち状生地を押し出す場合には、加圧加熱力が極
めて高いので、米菓生地のα化が著しく促進され
てしまうことになる。このため、この生地を乾燥
して焼成すると、新潟型せんべいなどのように比
較的軽い食感のウキ物米菓用の生地を得ることは
可能であるが、草加型せんべいなどのように比較
的硬い食感のツメ物米菓用の生地を得ることは困
難であるという問題があつた。
本発明はこのような事情に鑑みてなされたもの
で、２軸型エクストルーダを利用して、草加型せ
んべいなどのように比較的硬い食感のツメ物米菓
用の生地を得ることのできる無膨化の米菓生地の
製造方法を提供することを目的とする。
「問題点を解決するための手段」
本発明では、第１の原料供給機によつて米また
は米粉からなる１次原料を２軸型エクストルーダ
の一端部に供給し、この供給された１次原料を前
記２軸型エクストルーダによつて必要に応じて粉
砕した後給水機から供給された水と混合し、この
混合されたものを前記２軸型エクストルーダによ
つて加圧加熱してもち状とし、このもち状とされ
たものを急冷し、冷却されたもち状のものに第２
の原料供給機によつて米または米粉などの澱粉類
からなる２次原料を比較的少量供給し、この供給
された２次原料を前記２軸型エクストルーダによ
つて必要に応じて粉砕して前記もち状とされたも
のと混合し、この混合されたものを冷却して前記
２軸型エクストルーダの他端部から外部に押し出
し、かくして無膨化の米菓生地を製造するように
したものである。
本発明によれば、第１の原料供給機から供給さ
れた１次原料のα化が著しく促進しても、これに
２次原料を比較的少量供給し、これらを混合した
ものによつて米菓生地を得ることになるので、米
菓生地のα化度をある程度下げることができ、こ
れにより草加型せんべいなどのように比較的硬い
食感のツメ物米菓用の生地を得ることができるこ
とになる。
「実施例」
以下、実施例につき本発明を詳細に説明する。
図面は本発明方法を説明するための米菓生地製
造装置の一例を概略的に表したものである。
この米菓生地製造装置では、２軸型エクストル
ーダ１０が備えられている。２軸型エクストルー
ダ１０は、第１〜第６のバレル１１〜１６を備え
ている。これらのバレル１１〜１６には、順送り
スクリユ、ニーデイングデイスクおよび逆送りス
クリユが後で説明するように組み込まれている。
第１のバレル１１には第１の原料供給機２１が
接続されている。第１の原料供給機２１は、もち
米またはうるち米（１次原料）を定量的に供給す
ることができるようになつている。この１次原料
には、場合によつては若干の澱粉類を添加するこ
とがある。第３のバレル１３には給水機２２が接
続されている。給水機２２は、定量的に給水する
ことができるようになつている。第５のバレル１
５には第２の原料供給機２３が接続されている。
第２の原料供給機２３は、もち米、うるち米、小
麦粉、豆類、バレイシヨなどを粉砕してなる粉体
状の澱粉類（２次原料）を定量的に供給すること
ができるようになつている。
この米菓生地製造装置で米菓生地の製造が行わ
れる場合には、まず、第１の原料供給機２１によ
つて米が第１のバレル１１に供給される。この供
給された米は、第１のバレル１１に設けられた順
送りスクリユによつて第２のバレル１２に送り込
まれる。この送り込まれた米は、第２のバレル１
２および第３のバレル１３の前部に設けられたニ
ーデイングデイスクによつて粉砕される。この粉
砕されたものは、第３のバレル１３の中間部に設
けられた順送りスクリユによつて送られ、このと
き給水機２２から水の供給を受ける。この後、こ
れらは、第３のバレル１３の後部に設けられたニ
ーデイングデイスクによつて混合される。この混
合されたものは、第４のバレル１４の前部に設け
られた順送りスクリユによつて送られ、同バレル
１４の後部に設けられた逆送りスクリユ２５の部
分で加圧加熱（クツキング）され、もち状とな
る。このもち状となつたものは、第５のバレル１
５に送り込まれ、この部分および第６のバレル１
６を通過するときに急冷される。
第５のバレル１５に送り込まれたもち状のもの
は、同バレル１５に設けられた順送りスクリユに
よつて送られ、このとき第２の原料供給機２３か
ら比較的少量の米粉などの澱粉類の供給を受け
る。この後、これらは、第５のバレル１５の後部
および第６のバレル１６の前部に設けられたニー
デイングデイスクによつて混合される。この混合
されたものは、第６のバレル１６の残りの部分に
設けられた順送りスクリユによつて送られ、同バ
レル１６に設けられたダイ２４から押し出され
る。かくして、無膨化の米菓生地が製造されるこ
とになる。
このようにして得られた米菓生地では、第１の
原料供給機２１から供給された米などの１次原料
のα化が著しく促進しても、これに第２の原料供
給機２３によつて米粉などの２次原料を比較的少
量供給し、これらを混合したものによつて製造さ
れているので、そのα化度がある程度下げられる
ことになる。このため、草加型せんべいなどのよ
うに比較的硬い食感のツメ物米菓用の生地が得ら
れることになる。
なお、第１の原料供給機２１によつてもち米や
うるち米などを粉砕してなるものを供給する場合
には、前述の粉砕用のニーデイングデイスクを組
み込む必要はない。一方、第２の原料供給機２３
によつて粉体でないもち米やうるち米などを供給
する場合には、例えば第６のバレル１６内におい
てダイ２４の近傍に粉砕用のニーデイングデイス
クを組み込むようにすればよい。
（具体例）
２軸型エクストルーダ１０の回転数を50〜
400rpmとし、第１の原料供給機２１によつても
ち米またはうるち米（またはこれらを粉砕したも
の）を１時間当たり20〜50Kg供給した。給水機３
２による給水は１時間当たり８〜40とした。第
２の原料供給機２３からは、米またはうるち米を
粉砕したもの（または小麦粉、豆類、バレイシヨ
を粉砕したもの）を１時間当たり１〜10Kg供給し
た。第２の原料供給機２３から供給される粉体の
粒度は20メツシユ以下が好ましい。第１〜第６の
バレルの温度は次の通りとした。
第１のバレル１１……常温
第２のバレル１２……60℃
第３のバレル１３……100℃
第４のバレル１４……150℃
第５のバレル１５……30℃
第６のバレル１６…… 〃
このような条件の下で得られた無膨化の米菓生
地を乾燥した後焼成し、第１と第２の試料を得
た。なお、２軸型エクストルーダ１０の各部にお
ける生地の温度を測定したところ、次の通りであ
つた。
第２のバレル１２の後端（Ａ点）……73℃
第３のバレル１３の後端（Ｂ点）……102℃
第４のバレル１４の後端（Ｃ点）……113℃
第５のバレル１５の後端（Ｄ点）……72℃
第６のバレル１６の後端（Ｅ点）……77℃
一方、第１と第２の試料の食感を調べるため
に、第２の原料供給機２３による２次原料の供給
を行わずに上記と同様な条件の下で得られた米菓
生地を乾燥した後焼成し、第３の試料を得た。ま
た、第４の試料として、市販されている草加型せ
んべいを用意した。
第１〜第４の試料の食感の結果は次の第１表の
通りであつた。
"Field of Industrial Application" The present invention relates to a method for producing rice cracker dough using a twin-screw extruder. "Prior Art" Twin-screw extruders are widely used in the field of plastic molding, but recently they have also been attracting attention in the field of rice cracker dough production. This is because using a twin-screw extruder can significantly shorten the manufacturing time of rice cracker dough.
Moreover, the high temperature and high pressure treatment not only provides a sterilizing effect, but also makes it possible to obtain rice cracker dough with a new texture. In addition, a twin-screw extruder has advantages over a single-screw extruder, such as a higher kneading effect, higher pressurizing and heating power, and the ability to process high-moisture, high-oil content raw materials. ``Problems to be Solved by the Invention'' By the way, when simply using a twin-screw extruder to extrude the tied glutinous dough to manufacture rice cracker dough, the pressure and heating power is extremely high. This will significantly accelerate the gelatinization of the rice cracker dough. For this reason, by drying and baking this dough, it is possible to obtain dough for Ukimono rice crackers with a relatively light texture such as Niigata-type rice crackers, but it is possible to obtain dough for Ukimono rice crackers with a relatively light texture such as Soka-type rice crackers. There was a problem in that it was difficult to obtain dough for Tsumemono rice crackers that had a hard texture. The present invention was made in view of the above circumstances, and provides a method for obtaining dough for Tsumemono rice crackers with a relatively hard texture, such as Soka-type rice crackers, by using a twin-screw extruder. The purpose of the present invention is to provide a method for producing puffed rice cracker dough. "Means for Solving the Problems" In the present invention, a primary raw material consisting of rice or rice flour is supplied to one end of a twin-screw extruder by a first raw material feeder, and the supplied primary raw material is is pulverized as necessary by the twin-screw extruder, and then mixed with water supplied from a water supply machine, and this mixture is heated under pressure by the twin-screw extruder to form a mochi, This glutinous material is rapidly cooled, and the cooled glutinous material has a second
A relatively small amount of a secondary raw material consisting of rice or starch such as rice flour is supplied by the raw material feeder, and the supplied secondary raw material is crushed as necessary by the twin-screw extruder. The rice cracker dough is mixed with the rice cake shaped into a rice cake, and the mixed product is cooled and extruded from the other end of the twin-screw extruder, thereby producing a non-puffed rice cracker dough. According to the present invention, even if the gelatinization of the primary raw material supplied from the first raw material feeder is significantly promoted, a relatively small amount of the secondary raw material is supplied thereto, and the mixture of these raw materials is used to produce rice. Since confectionery dough is obtained, the degree of gelatinization of the rice confectionery dough can be lowered to some extent, thereby making it possible to obtain dough for Tsumemono rice crackers with a relatively hard texture such as Soka-type rice crackers. become. "Examples" The present invention will be described in detail below with reference to Examples. The drawing schematically shows an example of a rice cracker dough manufacturing apparatus for explaining the method of the present invention. This rice cracker dough manufacturing apparatus is equipped with a twin-screw extruder 10. The biaxial extruder 10 includes first to sixth barrels 11 to 16. These barrels 11-16 incorporate forward screws, kneading disks and reverse screws as will be explained later. A first raw material feeder 21 is connected to the first barrel 11 . The first raw material supply machine 21 is capable of quantitatively supplying glutinous rice or non-glutinous rice (primary raw material). In some cases, a small amount of starch may be added to this primary raw material. A water supply machine 22 is connected to the third barrel 13. The water supply machine 22 is designed to be able to supply water quantitatively. 5th barrel 1
5 is connected to a second raw material feeder 23.
The second raw material supply machine 23 is capable of quantitatively supplying powdered starch (secondary raw material) made by crushing glutinous rice, non-glutinous rice, wheat flour, beans, potato, etc. . When rice cracker dough is manufactured using this rice cracker dough manufacturing apparatus, rice is first supplied to the first barrel 11 by the first raw material feeder 21 . The supplied rice is fed into the second barrel 12 by a progressive screw provided in the first barrel 11. This sent rice is transferred to the second barrel 1
The powder is crushed by kneading disks provided at the front of the second and third barrels 13. This pulverized material is sent by a progressive screw provided in the middle part of the third barrel 13, and at this time, water is supplied from the water supply device 22. After this, they are mixed by a kneading disc provided at the rear of the third barrel 13. This mixture is sent by a forward feed screw provided at the front of the fourth barrel 14, and is heated under pressure (kucking) at a reverse feed screw 25 provided at the rear of the fourth barrel 14. , it becomes sticky. This glutinous material is the fifth barrel 1.
5, this part and the sixth barrel 1
6, it is rapidly cooled. The glutinous material sent into the fifth barrel 15 is sent by a progressive screw provided in the fifth barrel 15, and at this time, a relatively small amount of starch such as rice flour is supplied from the second raw material feeder 23. receive. After this, they are mixed by kneading discs provided at the rear of the fifth barrel 15 and at the front of the sixth barrel 16. This mixture is fed by a progressive screw provided in the remaining portion of the sixth barrel 16 and extruded through a die 24 provided in the sixth barrel 16. In this way, non-puffed rice cracker dough is produced. In the rice cracker dough obtained in this manner, even if the gelatinization of the primary raw material such as rice supplied from the first raw material feeder 21 is significantly accelerated, the second raw material feeder 23 Since the product is manufactured by supplying a relatively small amount of secondary raw materials such as rice flour and mixing these materials, the degree of gelatinization can be lowered to some extent. Therefore, dough for Tsumemono rice crackers, such as Soka-type rice crackers, having a relatively hard texture can be obtained. Note that when the first raw material feeder 21 supplies pulverized glutinous rice or non-glutinous rice, there is no need to incorporate the above-mentioned kneading disk for pulverization. On the other hand, the second raw material feeder 23
When supplying glutinous rice or non-glutinous rice that is not powder, for example, a kneading disk for crushing may be incorporated in the sixth barrel 16 near the die 24. (Specific example) The rotation speed of the two-shaft extruder 10 is 50~
400 rpm, and 20 to 50 kg of glutinous rice or non-glutinous rice (or pulverized rice thereof) was supplied per hour through the first raw material feeder 21. Water supply machine 3
The water supply according to No. 2 was 8 to 40 times per hour. From the second raw material feeder 23, 1 to 10 kg of pulverized rice or non-glutinous rice (or pulverized flour, beans, or potato) was supplied per hour. The particle size of the powder supplied from the second raw material supply device 23 is preferably 20 mesh or less. The temperatures of the first to sixth barrels were as follows. First barrel 11...normal temperature Second barrel 12...60°C Third barrel 13...100°C Fourth barrel 14...150°C Fifth barrel 15...30°C Sixth barrel 16... ... The non-puffed rice cracker dough obtained under these conditions was dried and then baked to obtain first and second samples. In addition, when the temperature of the dough at each part of the twin-screw extruder 10 was measured, it was as follows. Rear end of second barrel 12 (point A)...73°C Rear end of third barrel 13 (point B)...102°C Rear end of fourth barrel 14 (point C)...113°C Fifth The rear end of the sixth barrel 15 (point D)...72°C The rear end of the sixth barrel 16 (point E)...77°C On the other hand, in order to examine the texture of the first and second samples, A rice cracker dough obtained under the same conditions as above without supplying the secondary raw material by the raw material feeder 23 was dried and then baked to obtain a third sample. In addition, a commercially available Soka-type rice cracker was prepared as a fourth sample. The results of the texture of the first to fourth samples were as shown in Table 1 below.
【表】
ただし、パネル評価は、パネラー数30名、第４
の試料（市販の草加型せんべい）を基準とし、食
感の良否を以下の評価方法にて求めた。
非常に優れている……＋３点
相当優れている……＋２点
幾分優れている……＋１点
同程度……±０点
幾分劣つている……−１点
相当劣つている……−２点
非常に劣つている……−３点
破断強度の測定については、米菓の中央部を20
mm×50mmの長方形に切り取り、幅８mm深さ12mmの
凹部を有する支持台にこれを載置し、先端の角度
が11゜の三角柱状のプランジヤを用い、破断応力
を不動工業株式会社製のレオメータで測定した。
破断強度Ｔは次の公式により算出した。
Ｔ＝３×最大破断応力×支持台の間隔（８mm）／２×試
料の幅（20mm）×（試料の高さ）2
第１表から明らかなように、第２の原料供給機
２３による２次原料の供給を行うと、食感の良好
な米菓が得られた。また、第２の原料供給機２３
による２次原料の供給量をある程度増加すると、
破断強度が大きくなり、食感的にみてより好まし
い堅さの米菓が得られた。
「発明の効果」
以上説明したように本発明によれば、もち状の
ものに米や米粉などの澱粉類を比較的少量供給
し、これらを混合して米菓生地を製造しているの
で、米菓生地のα化度をある程度下げることがで
き、ひいては草加型せんべいなどのように比較的
硬い食感のツメ物米菓用の生地を得ることがで
き、しかもこれを乾燥した後焼成すると新しくか
つ良好な食感の米菓を得ることができる。[Table] However, panel evaluation is based on 30 panelists and 4th
Using the sample (commercially available Soka-type rice crackers) as a standard, the quality of the texture was determined using the following evaluation method. Very good...+3 points better...+2 points Somewhat better...+1 point the same...±0 points Somewhat inferior...-1 point worse...- 2 points Very poor...-3 points For measuring the breaking strength, the center of the rice cracker was
Cut it into a rectangle measuring 50 mm x 50 mm, place it on a support stand with a recess of 8 mm wide and 12 mm deep, and measure the breaking stress using a rheometer manufactured by Fudo Kogyo Co., Ltd. using a triangular prism-shaped plunger with a tip angle of 11°. It was measured with
The breaking strength T was calculated using the following formula. T = 3 x maximum breaking stress x spacing between supports (8 mm) / 2 x width of sample (20 mm) x (height of sample) 2 As is clear from Table 1, the When the next raw material was supplied, rice crackers with good texture were obtained. In addition, the second raw material feeder 23
If the supply amount of secondary raw materials is increased to a certain extent,
A rice cracker with increased breaking strength and a more preferable firmness from the viewpoint of texture was obtained. "Effects of the Invention" As explained above, according to the present invention, a relatively small amount of starch such as rice or rice flour is supplied to a mochi-shaped product, and these are mixed to produce rice cracker dough. It is possible to reduce the degree of gelatinization of the rice cracker dough to a certain extent, and in turn, it is possible to obtain dough for Tsumemono rice crackers with a relatively hard texture such as Soka-type rice crackers.Moreover, when this is dried and baked, it becomes new. In addition, rice crackers with good texture can be obtained.
図面は本発明方法を説明するために示す米菓生
地製造装置の一例の概略構成図である。
１０……２軸型エクストルーダ、１１〜１６…
…バレル、２１……第１の原料供給機、２２……
給水機、２３……第２の原料供給機、２４……ダ
イ。
The drawing is a schematic diagram of an example of a rice cracker dough manufacturing apparatus shown for explaining the method of the present invention. 10...2-shaft extruder, 11-16...
...Barrel, 21...First raw material feeder, 22...
Water supply machine, 23... second raw material supply machine, 24... die.
Claims (1)
機を有し、加熱制御及び冷却制御の機能を有する
バレルの組合せからなるバレル群より構成される
２軸型エクストルーダを用いて、前記第１の原料
供給機から米または米粉からなる１次原料を供給
し、前記バレル群内をスクリユによつて移送しな
がら、必要に応じて粉砕し、途中給水機により加
水し、加圧混練し、前記バレル群の加熱制御機能
を有するバレルにより品温を113℃程度に加熱し
てもち状とした後、前記冷却制御の機能を有する
バレルにより急冷し、品温72℃程度に冷却したも
ち状のものに前記第２の原料供給機により、比較
的少量の米または米粉などの澱粉類よりなる２次
原料を加え、必要に応じて粉砕混合し、品温を80
℃程度に冷却し、生地のα化の程度を低く調整し
て、前記バレル群の後端に設けたダイより押出
し、無膨化の米菓生地を製造することを特徴とす
る２軸型エクストルーダを利用した米菓生地の製
造方法。 ２ ２軸型エクストルーダには、１次原料が供給
されるバレル内に順送りスクリユ、過熱制御の機
能を有するバレル内にニーデイングデイスクと順
送りスクリユと逆送りスクリユ、冷却制御の機能
を有するバレル内に順送りスクリユまたは順送り
スクリユとニーデイングデイスクが夫々組合わさ
れ配設されていることを特徴とする請求項１に記
載の２軸型エクストルーダを利用した米菓生地の
製造方法。[Claims] 1. A two-shaft type comprising a barrel group consisting of a combination of barrels having a first raw material supply machine, a water supply machine, and a second raw material supply machine, and having heating control and cooling control functions. A primary raw material consisting of rice or rice flour is supplied from the first raw material feeder using an extruder, and while being transported through the barrel group by a screw, it is pulverized as necessary, and water is added by a water supply machine along the way. The mixture is kneaded under pressure, heated to a material temperature of about 113°C by the barrels having a heating control function in the barrel group, and made into a dough, and then quenched by the barrel having a cooling control function to obtain a material temperature of 72°C. A comparatively small amount of secondary raw material consisting of rice or starch such as rice flour is added to the mochi-shaped material that has been cooled to a moderate temperature using the second raw material feeder, and is pulverized and mixed as necessary to bring the product temperature to 80°C.
℃, the degree of gelatinization of the dough is adjusted to a low level, and the dough is extruded through a die provided at the rear end of the barrel group to produce non-puffed rice cracker dough. The method of manufacturing the rice cracker dough used. 2. The two-shaft extruder has a progressive screw in the barrel where the primary raw material is supplied, a kneading disk, a progressive screw, and a reverse screw in the barrel that has a function of overheating control, and a screw that has a cooling control function in the barrel. 2. The method for producing rice cracker dough using a twin-screw extruder according to claim 1, wherein a progressive screw or a progressive screw and a kneading disk are provided in combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61137900A JPS62294038A (en) | 1986-06-13 | 1986-06-13 | Production of dough for rice confectionery utilizing twin-screw type extruder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61137900A JPS62294038A (en) | 1986-06-13 | 1986-06-13 | Production of dough for rice confectionery utilizing twin-screw type extruder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62294038A JPS62294038A (en) | 1987-12-21 |
| JPH0130467B2 true JPH0130467B2 (en) | 1989-06-20 |
Family
ID=15209299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61137900A Granted JPS62294038A (en) | 1986-06-13 | 1986-06-13 | Production of dough for rice confectionery utilizing twin-screw type extruder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62294038A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK200501141A (en) * | 2005-08-13 | 2007-02-14 | Edberg Dan Oudal | Method of regulating starch adhesive and density of extruded food and animal feed |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS619252A (en) * | 1984-06-26 | 1986-01-16 | Nichirei:Kk | Production of raised snack satisfactorily holding intrinsic taste of material |
| JPS6152247A (en) * | 1984-08-15 | 1986-03-14 | Meiji Seika Kaisha Ltd | Production of rice snack |
-
1986
- 1986-06-13 JP JP61137900A patent/JPS62294038A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS619252A (en) * | 1984-06-26 | 1986-01-16 | Nichirei:Kk | Production of raised snack satisfactorily holding intrinsic taste of material |
| JPS6152247A (en) * | 1984-08-15 | 1986-03-14 | Meiji Seika Kaisha Ltd | Production of rice snack |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62294038A (en) | 1987-12-21 |
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