JPS55135561A - Preparation of rice cake - Google Patents

Preparation of rice cake

Info

Publication number
JPS55135561A
JPS55135561A JP4197479A JP4197479A JPS55135561A JP S55135561 A JPS55135561 A JP S55135561A JP 4197479 A JP4197479 A JP 4197479A JP 4197479 A JP4197479 A JP 4197479A JP S55135561 A JPS55135561 A JP S55135561A
Authority
JP
Japan
Prior art keywords
rice cake
dough
edible oil
flour
emulsifier
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.)
Granted
Application number
JP4197479A
Other languages
Japanese (ja)
Other versions
JPS6212978B2 (en
Inventor
Hidemitsu Kurosawa
Kazumitsu Suzuki
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.)
Nisshin Oil Mills Ltd
Original Assignee
Nisshin Oil Mills 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 Nisshin Oil Mills Ltd filed Critical Nisshin Oil Mills Ltd
Priority to JP4197479A priority Critical patent/JPS55135561A/en
Publication of JPS55135561A publication Critical patent/JPS55135561A/en
Publication of JPS6212978B2 publication Critical patent/JPS6212978B2/ja
Granted legal-status Critical Current

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  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: To prevent the aging of rice cake and to prepare the cake capable of giving a soft texture, scarcely sticking to a machine is slicing a dough, by adding a mixed slurry of an edible oil and fine soybean protein flour to the dough.
CONSTITUTION: (A) An edible oil or its mixture with an edible emulsifier, and (B) fine soybean protein flour in an amount of 0.1W2 times that of A are mixed to form a slurry, which is steamed, and added to a rice cake dough in any stage of a semipounded or finished state. One or two or more types of monoglycerides of a fatty acid, propylene glycol or sorbitan ester of a fatty acid, and lecithin and used as the emulsifier. The amount of the flour is preferably about 1/10W2 times that of the edible oil.
COPYRIGHT: (C)1980,JPO&Japio
JP4197479A 1979-04-09 1979-04-09 Preparation of rice cake Granted JPS55135561A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4197479A JPS55135561A (en) 1979-04-09 1979-04-09 Preparation of rice cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4197479A JPS55135561A (en) 1979-04-09 1979-04-09 Preparation of rice cake

Publications (2)

Publication Number Publication Date
JPS55135561A true JPS55135561A (en) 1980-10-22
JPS6212978B2 JPS6212978B2 (en) 1987-03-23

Family

ID=12623159

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4197479A Granted JPS55135561A (en) 1979-04-09 1979-04-09 Preparation of rice cake

Country Status (1)

Country Link
JP (1) JPS55135561A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4931101A (en) * 1972-07-20 1974-03-20
JPS4931841A (en) * 1972-08-01 1974-03-22
JPS51144747A (en) * 1975-06-06 1976-12-13 Yoshio Nakamura Production of mochi

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4931101A (en) * 1972-07-20 1974-03-20
JPS4931841A (en) * 1972-08-01 1974-03-22
JPS51144747A (en) * 1975-06-06 1976-12-13 Yoshio Nakamura Production of mochi

Also Published As

Publication number Publication date
JPS6212978B2 (en) 1987-03-23

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