JPS5537148A - Rice koji and its preparation - Google Patents

Rice koji and its preparation

Info

Publication number
JPS5537148A
JPS5537148A JP11001678A JP11001678A JPS5537148A JP S5537148 A JPS5537148 A JP S5537148A JP 11001678 A JP11001678 A JP 11001678A JP 11001678 A JP11001678 A JP 11001678A JP S5537148 A JPS5537148 A JP S5537148A
Authority
JP
Japan
Prior art keywords
rice
layer
koji
rice flour
cutter
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
JP11001678A
Other languages
Japanese (ja)
Inventor
Toshiichi Harada
Kotaro Kawaguchi
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.)
NAKADA HIDEYOSHI
Original Assignee
NAKADA HIDEYOSHI
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 NAKADA HIDEYOSHI filed Critical NAKADA HIDEYOSHI
Priority to JP11001678A priority Critical patent/JPS5537148A/en
Publication of JPS5537148A publication Critical patent/JPS5537148A/en
Pending legal-status Critical Current

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Abstract

PURPOSE: To prepare a nice food having the characteristics of rice continuously, by coagulating a layer of a 20W40% aqueous suspension of rice flour into a rice Koji.
CONSTITUTION: The rice flour R, preferably nonglutions or crushed rice is mixed with water W, and the 20W40% suspension is fed to the conveyor BS via the outlet of the surge tank 4 to form a layer. The layer of S is heated by te heater 8 at about 100°C for 20min to convert the starch into the α-form. The α-rice flour is passed through the moisture adjustor 9 and heated at 60W80°C for 20W30min to give a moisture content of about 40W45%. The layer is then cut by the cutter 10 to the desired width, and then by the cutter 11 in the long direction. The raw Koji thus obtained may be directly sold, or dried by the heater 12, into a dried Koji with a moisture content of 5W15%.
COPYRIGHT: (C)1980,JPO&Japio
JP11001678A 1978-09-07 1978-09-07 Rice koji and its preparation Pending JPS5537148A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP11001678A JPS5537148A (en) 1978-09-07 1978-09-07 Rice koji and its preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP11001678A JPS5537148A (en) 1978-09-07 1978-09-07 Rice koji and its preparation

Publications (1)

Publication Number Publication Date
JPS5537148A true JPS5537148A (en) 1980-03-15

Family

ID=14524976

Family Applications (1)

Application Number Title Priority Date Filing Date
JP11001678A Pending JPS5537148A (en) 1978-09-07 1978-09-07 Rice koji and its preparation

Country Status (1)

Country Link
JP (1) JPS5537148A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6341978U (en) * 1986-09-03 1988-03-19
JP2009247224A (en) * 2008-04-01 2009-10-29 Masaharu Sugihara Method for producing noodle having rice powder as raw material

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6341978U (en) * 1986-09-03 1988-03-19
JP2009247224A (en) * 2008-04-01 2009-10-29 Masaharu Sugihara Method for producing noodle having rice powder as raw material

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