JPH10136876A - Red rice chiffon cake - Google Patents
Red rice chiffon cakeInfo
- Publication number
- JPH10136876A JPH10136876A JP8329014A JP32901496A JPH10136876A JP H10136876 A JPH10136876 A JP H10136876A JP 8329014 A JP8329014 A JP 8329014A JP 32901496 A JP32901496 A JP 32901496A JP H10136876 A JPH10136876 A JP H10136876A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- powder
- chiffon cake
- red
- cake
- 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.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】 この発明は、赤米や黒米を原料としてシフォンケーキを
作るものである。従来のシフォンケーキは、麦粉を原料
としており、麦ぬかは家畜の飼料としている。本発明
は、シフォンケーキの原料をただ単に米とするものでは
なく、玄米からとつた米粉と米ぬかを別々に製粉し、シ
フォンケーキを作る際に双方を混ぜ合せる。 それは、
玄米をそのまま製粉すると酸化するからで、本発明は米
粉とぬか粉をそれぞれ製粉し、シフォンケーキを製造す
る過程において、栄養化および彩色を考慮して混合する
ものである。本発明は、最初に容器内に卵黄8ケとグラ
ニュー糖20gを入れて、ふんわりするまで泡立てる。
その中にサラダ油80gを混ぜ入れ水100ccを加え
る。次に卵白に塩を少々入れ泡立て、グラニュー糖10
0gを加え、しっかり泡立てる。最初のものに赤米粉ま
たは黒米粉および米ぬかを加え、さらに次のものも混ぜ
あわる。 最後に160°Cのオープンの中で約20分
間焼き上げると、カットした時の断面に赤もしくは黒の
色合いが程よく仕上がる。DETAILED DESCRIPTION OF THE INVENTION The present invention is to make chiffon cake using red rice or black rice as a raw material. Conventional chiffon cake uses wheat flour as a raw material, and wheat bran is used as feed for livestock. The present invention does not simply use rice as the raw material of the chiffon cake, but separately mills rice flour and rice bran obtained from brown rice and mixes both when making chiffon cake. that is,
Since brown rice is oxidized when milled as it is, the present invention mills rice flour and bran flour, and mixes them in the process of producing chiffon cake in consideration of nutrition and coloring. In the present invention, 8 yolks and 20 g of granulated sugar are first placed in a container and whisked until soft.
80 g of salad oil is mixed therein and 100 cc of water is added. Next, add a little salt to the egg whites and whisk.
Add 0 g and beat well. Add red or black rice flour and rice bran to the first, and mix in the next. Finally, baking for about 20 minutes in an open at 160 ° C. gives a moderately red or black hue on the cut section.
【図1】本発明ケーキの斜視図FIG. 1 is a perspective view of the cake of the present invention.
【図2】本発明ケーキの断面図FIG. 2 is a cross-sectional view of the cake of the present invention.
1はシフォンケーキ 2は切断面 1 is chiffon cake 2 is cut surface
Claims (1)
ケーキを作る過程で、米粉にぬか粉を混入する製造方法1. A production method in which rice flour and bran flour are separately milled to mix rice bran with rice flour in the process of making chiffon cake.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8329014A JPH10136876A (en) | 1996-11-04 | 1996-11-04 | Red rice chiffon cake |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8329014A JPH10136876A (en) | 1996-11-04 | 1996-11-04 | Red rice chiffon cake |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH10136876A true JPH10136876A (en) | 1998-05-26 |
Family
ID=18216643
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP8329014A Pending JPH10136876A (en) | 1996-11-04 | 1996-11-04 | Red rice chiffon cake |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH10136876A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100889880B1 (en) | 2007-04-27 | 2009-03-24 | 강준구 | Breads using grain powder and method of manufacturing thereof |
JP2017212994A (en) * | 2011-04-19 | 2017-12-07 | 三菱ケミカルフーズ株式会社 | Production method of wheat flour puffed food |
-
1996
- 1996-11-04 JP JP8329014A patent/JPH10136876A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100889880B1 (en) | 2007-04-27 | 2009-03-24 | 강준구 | Breads using grain powder and method of manufacturing thereof |
JP2017212994A (en) * | 2011-04-19 | 2017-12-07 | 三菱ケミカルフーズ株式会社 | Production method of wheat flour puffed food |
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