JPS5831950A - 膨化軽食品の製造方法 - Google Patents
膨化軽食品の製造方法Info
- Publication number
- JPS5831950A JPS5831950A JP56130276A JP13027681A JPS5831950A JP S5831950 A JPS5831950 A JP S5831950A JP 56130276 A JP56130276 A JP 56130276A JP 13027681 A JP13027681 A JP 13027681A JP S5831950 A JPS5831950 A JP S5831950A
- Authority
- JP
- Japan
- Prior art keywords
- treatment
- food
- food material
- superheated steam
- flour
- 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
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 235000011888 snacks Nutrition 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 229920001592 potato starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 40
- 235000013312 flour Nutrition 0.000 claims description 23
- 235000013339 cereals Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 abstract description 36
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 abstract 1
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- 238000000465 moulding Methods 0.000 description 13
- 230000001007 puffing effect Effects 0.000 description 9
- 230000008961 swelling Effects 0.000 description 9
- 239000002994 raw material Substances 0.000 description 7
- 238000001035 drying Methods 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229920000881 Modified starch Polymers 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 239000005417 food ingredient Substances 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000000635 electron micrograph Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000012437 puffed product Nutrition 0.000 description 2
- 235000019685 rice crackers Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000012778 molding material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56130276A JPS5831950A (ja) | 1981-08-21 | 1981-08-21 | 膨化軽食品の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56130276A JPS5831950A (ja) | 1981-08-21 | 1981-08-21 | 膨化軽食品の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5831950A true JPS5831950A (ja) | 1983-02-24 |
| JPH0153028B2 JPH0153028B2 (enrdf_load_stackoverflow) | 1989-11-10 |
Family
ID=15030428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56130276A Granted JPS5831950A (ja) | 1981-08-21 | 1981-08-21 | 膨化軽食品の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5831950A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0377509A (ja) * | 1989-08-21 | 1991-04-03 | Johnson Boira Kk | 食品の熱処理方法および装置 |
| JP2018126074A (ja) * | 2017-02-07 | 2018-08-16 | 日清食品ホールディングス株式会社 | 低カロリーシリアルパフの製造方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS491549A (enrdf_load_stackoverflow) * | 1972-04-26 | 1974-01-08 | ||
| JPS517739A (ja) * | 1974-07-10 | 1976-01-22 | Nishida Hideyo | Jinkojimanitsukutsutakoba |
| JPS5542814A (en) * | 1978-09-22 | 1980-03-26 | Teijin Ltd | Preparation of laminate |
-
1981
- 1981-08-21 JP JP56130276A patent/JPS5831950A/ja active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS491549A (enrdf_load_stackoverflow) * | 1972-04-26 | 1974-01-08 | ||
| JPS517739A (ja) * | 1974-07-10 | 1976-01-22 | Nishida Hideyo | Jinkojimanitsukutsutakoba |
| JPS5542814A (en) * | 1978-09-22 | 1980-03-26 | Teijin Ltd | Preparation of laminate |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0377509A (ja) * | 1989-08-21 | 1991-04-03 | Johnson Boira Kk | 食品の熱処理方法および装置 |
| JP2018126074A (ja) * | 2017-02-07 | 2018-08-16 | 日清食品ホールディングス株式会社 | 低カロリーシリアルパフの製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0153028B2 (enrdf_load_stackoverflow) | 1989-11-10 |
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