JPH0262217B2 - - Google Patents
Info
- Publication number
- JPH0262217B2 JPH0262217B2 JP59169436A JP16943684A JPH0262217B2 JP H0262217 B2 JPH0262217 B2 JP H0262217B2 JP 59169436 A JP59169436 A JP 59169436A JP 16943684 A JP16943684 A JP 16943684A JP H0262217 B2 JPH0262217 B2 JP H0262217B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- weight
- parts
- raw material
- 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.)
- Expired - Lifetime
Links
- 241000209094 Oryza Species 0.000 claims description 56
- 235000007164 Oryza sativa Nutrition 0.000 claims description 56
- 235000009566 rice Nutrition 0.000 claims description 56
- 235000019685 rice crackers Nutrition 0.000 claims description 35
- 235000013312 flour Nutrition 0.000 claims description 28
- 239000002994 raw material Substances 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 24
- 239000003921 oil Substances 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 22
- 239000003925 fat Substances 0.000 claims description 21
- 235000011888 snacks Nutrition 0.000 claims description 20
- 239000003995 emulsifying agent Substances 0.000 claims description 17
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 12
- 235000010445 lecithin Nutrition 0.000 claims description 12
- 239000000787 lecithin Substances 0.000 claims description 12
- 229940067606 lecithin Drugs 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 8
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 150000002148 esters Chemical class 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 239000001384 succinic acid Substances 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 description 22
- 235000019197 fats Nutrition 0.000 description 19
- 239000000843 powder Substances 0.000 description 9
- 235000012437 puffed product Nutrition 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 241000519695 Ilex integra Species 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- 150000004671 saturated fatty acids Chemical class 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 239000010513 hydrogenated corn oil Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- 238000009958 sewing Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000010514 hydrogenated cottonseed oil Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Landscapes
- Confectionery (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59169436A JPS6152247A (ja) | 1984-08-15 | 1984-08-15 | 米穀スナツクの製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59169436A JPS6152247A (ja) | 1984-08-15 | 1984-08-15 | 米穀スナツクの製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6152247A JPS6152247A (ja) | 1986-03-14 |
| JPH0262217B2 true JPH0262217B2 (enrdf_load_stackoverflow) | 1990-12-25 |
Family
ID=15886563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59169436A Granted JPS6152247A (ja) | 1984-08-15 | 1984-08-15 | 米穀スナツクの製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6152247A (enrdf_load_stackoverflow) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH067775B2 (ja) * | 1985-05-15 | 1994-02-02 | 旭電化工業株式会社 | 米菓の製造法 |
| JPS62294038A (ja) * | 1986-06-13 | 1987-12-21 | Toshiba Mach Co Ltd | ２軸型エクストル−ダを利用した米菓生地の製造方法 |
| JP2530173B2 (ja) * | 1987-08-19 | 1996-09-04 | 雪印乳業株式会社 | 高膨化性の米菓、スナック類の食品用生地の製造方法 |
| JP2530184B2 (ja) * | 1987-12-25 | 1996-09-04 | 雪印乳業株式会社 | 柔軟性及び高膨化性を有する米菓、スナック類の食品用生地の製造方法 |
| WO2015156265A1 (ja) * | 2014-04-07 | 2015-10-15 | 不二製油株式会社 | 米菓およびその製造方法 |
-
1984
- 1984-08-15 JP JP59169436A patent/JPS6152247A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6152247A (ja) | 1986-03-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |