JPH0333303B2 - - Google Patents
Info
- Publication number
- JPH0333303B2 JPH0333303B2 JP58225317A JP22531783A JPH0333303B2 JP H0333303 B2 JPH0333303 B2 JP H0333303B2 JP 58225317 A JP58225317 A JP 58225317A JP 22531783 A JP22531783 A JP 22531783A JP H0333303 B2 JPH0333303 B2 JP H0333303B2
- Authority
- JP
- Japan
- Prior art keywords
- mochi
- rice
- shaped
- bar
- glutinous rice
- 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 97
- 235000007164 Oryza sativa Nutrition 0.000 claims description 97
- 235000009566 rice Nutrition 0.000 claims description 97
- 241000519695 Ilex integra Species 0.000 claims description 57
- 235000013305 food Nutrition 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000021329 brown rice Nutrition 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 235000020985 whole grains Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims 1
- 229920000856 Amylose Polymers 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 235000012149 noodles Nutrition 0.000 description 8
- 239000008187 granular material Substances 0.000 description 7
- 238000004898 kneading Methods 0.000 description 7
- 229920000945 Amylopectin Polymers 0.000 description 6
- 239000000654 additive Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000000693 micelle Substances 0.000 description 5
- 239000008159 sesame oil Substances 0.000 description 5
- 235000011803 sesame oil Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 239000004570 mortar (masonry) Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 238000001953 recrystallisation Methods 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 125000002353 D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000008202 granule composition Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58225317A JPS60118154A (ja) | 1983-11-28 | 1983-11-28 | 粳米による餅様食品の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58225317A JPS60118154A (ja) | 1983-11-28 | 1983-11-28 | 粳米による餅様食品の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60118154A JPS60118154A (ja) | 1985-06-25 |
| JPH0333303B2 true JPH0333303B2 (enrdf_load_stackoverflow) | 1991-05-16 |
Family
ID=16827457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58225317A Granted JPS60118154A (ja) | 1983-11-28 | 1983-11-28 | 粳米による餅様食品の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60118154A (enrdf_load_stackoverflow) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0257395U (enrdf_load_stackoverflow) * | 1988-10-21 | 1990-04-25 | ||
| JP2013240307A (ja) * | 2012-05-22 | 2013-12-05 | Takano:Kk | うるち米を主原料とする餅及びその製造方法 |
-
1983
- 1983-11-28 JP JP58225317A patent/JPS60118154A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60118154A (ja) | 1985-06-25 |
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