JPH10136876A - Red rice chiffon cake - Google Patents

Red rice chiffon cake

Info

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
Application number
JP8329014A
Other languages
Japanese (ja)
Inventor
Giichi Tanaka
義一 田中
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TANAKA IND
Tanaka Sangyo Co Ltd
Original Assignee
TANAKA IND
Tanaka Sangyo Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by TANAKA IND, Tanaka Sangyo Co Ltd filed Critical TANAKA IND
Priority to JP8329014A priority Critical patent/JPH10136876A/en
Publication of JPH10136876A publication Critical patent/JPH10136876A/en
Pending legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PROBLEM TO BE SOLVED: To provide production of the chiffon cake with red rice as raw materials. SOLUTION: Rice powder and rice-bran powder are separately milled and in a process for preparing the chiffon cake 1, the rice-bran powder is mixed into the rice powder. First of all, the yellow of eight eggs and 20g of granulated sugar are put into a vessel and whipped until getting fluffed up. 80g of plant oil are mixed in it and 100cc of water is added. Next, the white of eggs is whipped while adding a little salt and firmly whipped while adding 100g of granulated sugar. Red rice powder or black rice powder and the rice-bran powder are added to the first one and further, the next one is mixed up. Finally, when it is baked almost for 20 minutes in the oven at 160 deg.C, the cake is finished with the suitable color tone of red or black on a cross section in the case of cutting.

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.

【図面の簡単な説明】[Brief description of the drawings]

【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.

【符号の説明】[Explanation of symbols]

１はシフォンケーキ ２は切断面 1 is chiffon cake 2 is cut surface

Claims (1)

【特許請求の範囲】[Claims] 【請求項１】 米粉とぬか粉を別々に製粉し、シフォン
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.
JP8329014A 1996-11-04 1996-11-04 Red rice chiffon cake Pending JPH10136876A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
KR20070119136A (en) Bean-jam bun and baking recipe thereof
CN111264771A (en) Fried food and preparation method thereof
CN106417465A (en) Coix seed-red bean biscuits and preparation method thereof
KR101944075B1 (en) MANUFACTURING METHOD OF cake kneading, cake kneading, MANUFACTURING METHOD OF cake AND cake
JPH09252707A (en) Production of bread
JPH10136876A (en) Red rice chiffon cake
KR100711696B1 (en) Method for steamed foam cakes and materials thereof
KR101888881B1 (en) Method for manufacturing gold-sediment, and the gold-sediment manufactured by the method, and the food having the gold-sediment
JPH01157348A (en) Powder containing barley flour mixed therein and processed food thereof
EP0189278A2 (en) Confectionery premix of starch and vital gluten and starch-based confectioneries made therewith
KR100586700B1 (en) White cheeze cake and manufacturing process
CN110558359A (en) Cake and bread combined baked product and process
KR20190029243A (en) Bread using rice flour and almond powder and manufacturing method thereof
KR102235822B1 (en) Macaroon manufacture method including peanuts powder
JPS6046938B2 (en) Manjiyu and its manufacturing method
JP2000032935A (en) Production of dried chinese noodle
JPH03244338A (en) Production of cherry blossom-containing sponge cake
JP3112674B1 (en) Gyoza skin containing purple potato flour and gyoza using this
JPH06197698A (en) Cake material
GB928204A (en) Cheese souffle dry mix
CN1357252A (en) Bean milk-vegetable juice-rice powder-wheat flour food
JPS6135752A (en) Production of steamed noodle for chow mein
JPS63291539A (en) Production of steamed cake
CN110859200A (en) Germinated brown rice gong and preparation method thereof
KR870001845B1 (en) Method for manufacturing dry noodle