JPS5521783A - Preparation of rice cake of hollow solid shape - Google Patents

Preparation of rice cake of hollow solid shape

Info

Publication number
JPS5521783A
JPS5521783A JP9529578A JP9529578A JPS5521783A JP S5521783 A JPS5521783 A JP S5521783A JP 9529578 A JP9529578 A JP 9529578A JP 9529578 A JP9529578 A JP 9529578A JP S5521783 A JPS5521783 A JP S5521783A
Authority
JP
Japan
Prior art keywords
hollow
solid shape
rice cake
preparation
heat
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
JP9529578A
Other languages
Japanese (ja)
Inventor
Tetsuji Yamada
Keiji Ide
Takashi Kubo
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.)
KANEBO SHOKUHIN KK
Kracie Foods Ltd
Original Assignee
KANEBO SHOKUHIN KK
Kanebo Foods 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 KANEBO SHOKUHIN KK, Kanebo Foods Ltd filed Critical KANEBO SHOKUHIN KK
Priority to JP9529578A priority Critical patent/JPS5521783A/en
Publication of JPS5521783A publication Critical patent/JPS5521783A/en
Pending legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: To prepare a rice cake of hollow solid shape, by forming only the hollow of the cake to prevent the expansion in the first heat treatment, and by expanding the outer skin in the second step.
CONSTITUTION: A mixture with an amylopectin content of 82W90%, passing through a 50-mesh screen, consisting mainly of rice flour, is steamed and kneaded to give a mass with an α-starch content ≥90% and a moisture content of 35W 48wt%. The mass is then rolled into a sheet 4 mm or less thick, and formed into a shape. The formed article is heat-treated immediately at 150W200°C for 2W8min to form a hollow without expanding the outer surface. The article is then dried at 50W70°C with the hollow part retained to give a moisture content in the outer skin of 11W17wt%, then heat-treated at 300W400°C to expand the skin.
COPYRIGHT: (C)1980,JPO&Japio
JP9529578A 1978-08-01 1978-08-01 Preparation of rice cake of hollow solid shape Pending JPS5521783A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9529578A JPS5521783A (en) 1978-08-01 1978-08-01 Preparation of rice cake of hollow solid shape

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9529578A JPS5521783A (en) 1978-08-01 1978-08-01 Preparation of rice cake of hollow solid shape

Publications (1)

Publication Number Publication Date
JPS5521783A true JPS5521783A (en) 1980-02-16

Family

ID=14133773

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9529578A Pending JPS5521783A (en) 1978-08-01 1978-08-01 Preparation of rice cake of hollow solid shape

Country Status (1)

Country Link
JP (1) JPS5521783A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62100248A (en) * 1985-10-24 1987-05-09 Ezaki Glyco Kk Production of hollow cake
JP2009232701A (en) * 2008-03-26 2009-10-15 Ezaki Glico Co Ltd Method for easily producing rice confectionery

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62100248A (en) * 1985-10-24 1987-05-09 Ezaki Glyco Kk Production of hollow cake
JPS6319136B2 (en) * 1985-10-24 1988-04-21 Ezaki Glico Co
JP2009232701A (en) * 2008-03-26 2009-10-15 Ezaki Glico Co Ltd Method for easily producing rice confectionery

Similar Documents

Publication Publication Date Title
JPS53104797A (en) Preparation of expanded veins and stalks of tobacco leaves
ES474469A1 (en) Preparation of pasta
OA09510A (en) A process for the production of flavoured pastas
JPS5648869A (en) Production of fish meat paste product broiled at high temperature
CA2037248A1 (en) Process for the production of dried pasta
JPS5410460A (en) Cooker
JPS5521783A (en) Preparation of rice cake of hollow solid shape
JPS5251099A (en) Manufacture of fermented seasoning agent
JPS55141190A (en) Preparation of dried koji (malted rice) for brewing
JPS5678572A (en) Preparation of processed starch
JPS57115152A (en) Production of instant macaroni
JPS559737A (en) Production of instant noodle
JPS5581565A (en) Processing raw material for miso koji
JPS5521723A (en) Preparation of alphatized noodle using micro-wave heating
JPS5550870A (en) Preparation of instant rice cake powder
JPS55111764A (en) Production of yeast-containing noodle
JPS51128032A (en) Process of combustion
JPS5246580A (en) Filter assistant member
JPS5265337A (en) High frequency cooking instrument
JPS5561775A (en) Production of base for covering rice cake
JPS5539764A (en) Preparation of tubular rice cake
JPS5585380A (en) Powdered soy sauce
JPS55114267A (en) Preparation of noodles
JPS5692751A (en) Batter mix
JPS5372245A (en) High-frequency heater