JPS55150864A - Preparation of cracker from unpolished rice - Google Patents

Preparation of cracker from unpolished rice

Info

Publication number
JPS55150864A
JPS55150864A JP5995579A JP5995579A JPS55150864A JP S55150864 A JPS55150864 A JP S55150864A JP 5995579 A JP5995579 A JP 5995579A JP 5995579 A JP5995579 A JP 5995579A JP S55150864 A JPS55150864 A JP S55150864A
Authority
JP
Japan
Prior art keywords
grains
unpolished
grain
rice grains
cracker
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
JP5995579A
Other languages
Japanese (ja)
Other versions
JPS5814186B2 (en
Inventor
Sadafumi Ito
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.)
Morinaga and Co Ltd
Original Assignee
Morinaga and 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 Morinaga and Co Ltd filed Critical Morinaga and Co Ltd
Priority to JP54059955A priority Critical patent/JPS5814186B2/en
Publication of JPS55150864A publication Critical patent/JPS55150864A/en
Publication of JPS5814186B2 publication Critical patent/JPS5814186B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To prepare flavorous cracker having short and crisp texture, by the use of unpolished, non-glutinous rice grains having surface cracks and obtained by the heat-drying and immediate quenching of unpolished rice grains.
CONSTITUTION: Unpolished, non-glutinous rice grains are dried uniformly at 105W 130°C for 10W30min, and immediately after drying, quenched to ≤30°C to effect the surface cracking of the grain. The grains are steamed, cooled, and crushed to destroy a part of the grain. The granular texture of the rice is maintained as much as possible after crushing, and the rice grains become glutinous to such an extent to be integrated together and nevertheless to keep the form of the grain after the following forming process. The processed grains are formed into a desired shape such as thin plate, thin rod, etc., dried at 100W300°C for 10W30sec to obtain a water-content of 7W45%, expanded by heating at 160W250°C for 10sec to 3min, and if necessary, seasoned with proper seasonings.
COPYRIGHT: (C)1980,JPO&Japio
JP54059955A 1979-05-16 1979-05-16 How to make brown rice snacks Expired JPS5814186B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54059955A JPS5814186B2 (en) 1979-05-16 1979-05-16 How to make brown rice snacks

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54059955A JPS5814186B2 (en) 1979-05-16 1979-05-16 How to make brown rice snacks

Publications (2)

Publication Number Publication Date
JPS55150864A true JPS55150864A (en) 1980-11-25
JPS5814186B2 JPS5814186B2 (en) 1983-03-17

Family

ID=13128070

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54059955A Expired JPS5814186B2 (en) 1979-05-16 1979-05-16 How to make brown rice snacks

Country Status (1)

Country Link
JP (1) JPS5814186B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015216920A (en) * 2014-05-14 2015-12-07 幸蔵 倉持 Manufacturing method of scorched brown rice

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015216920A (en) * 2014-05-14 2015-12-07 幸蔵 倉持 Manufacturing method of scorched brown rice

Also Published As

Publication number Publication date
JPS5814186B2 (en) 1983-03-17

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