JPH0436666B2 - - Google Patents
Info
- Publication number
- JPH0436666B2 JPH0436666B2 JP62278751A JP27875187A JPH0436666B2 JP H0436666 B2 JPH0436666 B2 JP H0436666B2 JP 62278751 A JP62278751 A JP 62278751A JP 27875187 A JP27875187 A JP 27875187A JP H0436666 B2 JPH0436666 B2 JP H0436666B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- lecithin
- dough
- parts
- 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
- 229920002472 Starch Polymers 0.000 claims description 60
- 235000019698 starch Nutrition 0.000 claims description 58
- 239000008107 starch Substances 0.000 claims description 52
- 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 51
- 239000000787 lecithin Substances 0.000 claims description 51
- 229940067606 lecithin Drugs 0.000 claims description 51
- 235000010445 lecithin Nutrition 0.000 claims description 51
- 241000209094 Oryza Species 0.000 claims description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims description 36
- 235000009566 rice Nutrition 0.000 claims description 36
- 235000013312 flour Nutrition 0.000 claims description 30
- 239000000843 powder Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 235000010037 flour treatment agent Nutrition 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 description 30
- 239000003921 oil Substances 0.000 description 28
- 235000019198 oils Nutrition 0.000 description 27
- 239000003925 fat Substances 0.000 description 20
- 235000019197 fats Nutrition 0.000 description 20
- 230000000704 physical effect Effects 0.000 description 11
- 241000519695 Ilex integra Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 230000014759 maintenance of location Effects 0.000 description 6
- 238000010025 steaming Methods 0.000 description 6
- 229920000881 Modified starch Polymers 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 229920001592 potato starch Polymers 0.000 description 5
- 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 4
- 230000032683 aging Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 229940083466 soybean lecithin Drugs 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000007900 aqueous suspension Substances 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 229940079919 digestives enzyme preparation Drugs 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000021323 fish oil Nutrition 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62278751A JPH01120257A (ja) | 1987-11-04 | 1987-11-04 | 粳米粉及び／又は糯米粉生地改良剤 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62278751A JPH01120257A (ja) | 1987-11-04 | 1987-11-04 | 粳米粉及び／又は糯米粉生地改良剤 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01120257A JPH01120257A (ja) | 1989-05-12 |
| JPH0436666B2 true JPH0436666B2 (no) | 1992-06-16 |
Family
ID=17601690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62278751A Granted JPH01120257A (ja) | 1987-11-04 | 1987-11-04 | 粳米粉及び／又は糯米粉生地改良剤 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01120257A (no) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007055911A1 (en) * | 2005-11-04 | 2007-05-18 | Cargill, Incorporated | Lecithin-containing starch compositions, preparation thereof and paper products having oil and grease resistance, and/or release properties |
| JP6813335B2 (ja) * | 2016-10-31 | 2021-01-13 | 株式会社Ｊ−オイルミルズ | 餅もしくは餅様食品及びその製造方法 |
| CN109527359A (zh) * | 2018-12-07 | 2019-03-29 | 四川旅游学院 | 一种马铃薯汤圆及其制备方法 |
| WO2021084663A1 (ja) * | 2019-10-30 | 2021-05-06 | 株式会社日清製粉グループ本社 | α化穀粉類の製造方法 |
-
1987
- 1987-11-04 JP JP62278751A patent/JPH01120257A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01120257A (ja) | 1989-05-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1853501B (zh) | 快餐面类及其制造方法 | |
| KR100938198B1 (ko) | 보리국수 및 그의 제조방법 | |
| NO313075B1 (no) | Fremgangsmåte for fremstilling av hurtig rehydratiserbar matvare for tilsetning til bruksferdig suppe eller lignende | |
| US2963373A (en) | Icings and method of preparing them and cold-water soluble agar and carrageen gums for said icings | |
| CN101516212B (zh) | 米饭改性剂、使用该米饭改性剂的米饭食品及其制造方法 | |
| US4234617A (en) | Method for preparing instant cooking noodles | |
| JPH0775479A (ja) | 菓子類の製造法 | |
| JPH119174A (ja) | 食パン類 | |
| JPH0436666B2 (no) | ||
| KR102700387B1 (ko) | α화 전분 | |
| JPS6012399B2 (ja) | 粉状含油の製造方法 | |
| JP3618321B2 (ja) | ベーカリー製品用ミックス及びそれを用いたベーカリー製品 | |
| JP4753921B2 (ja) | 澱粉麺入り加圧加熱調理食品の製造法 | |
| JP2005052096A (ja) | 携帯用食事代替品 | |
| US6326049B1 (en) | Pasta manufacturing process | |
| US2305940A (en) | Spray drying process | |
| JP6756668B2 (ja) | 含気泡食品用食感改良剤及びその製造方法、並びに含気泡食品の製造方法 | |
| US2396592A (en) | Nutrient materials | |
| IE74863B1 (en) | Process for the preparation of ground cereal based foods and food products obtained thereby | |
| JPH1175745A (ja) | 餅様食品及びその製造方法 | |
| CN103284022A (zh) | 一种草饼的制备方法 | |
| KR0133157B1 (ko) | 즉석 잡곡떡 분말 및 이의 제조방법 | |
| JPS596617B2 (ja) | 乾燥固形食品の製造方法 | |
| US2991181A (en) | Cereal and method of making same | |
| KR930010539B1 (ko) | 어육연제품용 전분 및 그의 제조방법 |