WO2013035982A3 - Mixture for producing a rice cake having high-temperature shape retention, and rice cake produced therefrom - Google Patents

Mixture for producing a rice cake having high-temperature shape retention, and rice cake produced therefrom Download PDF

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Publication number
WO2013035982A3
WO2013035982A3 PCT/KR2012/006094 KR2012006094W WO2013035982A3 WO 2013035982 A3 WO2013035982 A3 WO 2013035982A3 KR 2012006094 W KR2012006094 W KR 2012006094W WO 2013035982 A3 WO2013035982 A3 WO 2013035982A3
Authority
WO
WIPO (PCT)
Prior art keywords
rice cake
mixture
shape retention
producing
temperature shape
Prior art date
Application number
PCT/KR2012/006094
Other languages
French (fr)
Korean (ko)
Other versions
WO2013035982A2 (en
Inventor
정유리
이은정
백현호
송민규
전정희
고광남
조경희
임은지
Original Assignee
삼성정밀화학 주식회사
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 삼성정밀화학 주식회사 filed Critical 삼성정밀화학 주식회사
Priority to CN201280043005.1A priority Critical patent/CN103763937A/en
Priority to JP2014529604A priority patent/JP5918854B2/en
Publication of WO2013035982A2 publication Critical patent/WO2013035982A2/en
Publication of WO2013035982A3 publication Critical patent/WO2013035982A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Cereal-Derived Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Provided in the present invention are a mixture for producing a rice cake having superior high-temperature shape retention, which has a shape that does not change even when reheated at a high temperature after production, and a rice cake produced from the mixture. The mixture is characterized by comprising 0.01 to 5 parts by weight of cellulose ether based on 100 parts by weight of rice flour. Further provided in the present invention is a rice cake having high-temperature shape retention, derived through a process of kneading and steaming a mixture of 0.01 to 5 parts by weight of cellulose ether and 100 parts by weight of rice flour. Thus, the rice cake of the present invention has the advantage of long-term storage.
PCT/KR2012/006094 2011-09-08 2012-07-31 Mixture for producing a rice cake having high-temperature shape retention, and rice cake produced therefrom WO2013035982A2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201280043005.1A CN103763937A (en) 2011-09-08 2012-07-31 Mixture for producing a rice cake having high-temperature shape retention, and rice cake produced therefrom
JP2014529604A JP5918854B2 (en) 2011-09-08 2012-07-31 餅 Mix for production

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020110091397A KR101928097B1 (en) 2011-09-08 2011-09-08 Mixtures for Rice Cake with Shape Retension at High Temperature and Rice Cake made from the same
KR10-2011-0091397 2011-09-08

Publications (2)

Publication Number Publication Date
WO2013035982A2 WO2013035982A2 (en) 2013-03-14
WO2013035982A3 true WO2013035982A3 (en) 2013-05-10

Family

ID=47832681

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2012/006094 WO2013035982A2 (en) 2011-09-08 2012-07-31 Mixture for producing a rice cake having high-temperature shape retention, and rice cake produced therefrom

Country Status (4)

Country Link
JP (1) JP5918854B2 (en)
KR (1) KR101928097B1 (en)
CN (1) CN103763937A (en)
WO (1) WO2013035982A2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101988984B1 (en) 2017-11-28 2019-06-13 학교법인 송원대학교 Manufacturing method of rice cakes using dried
KR101884149B1 (en) * 2018-01-12 2018-08-30 주식회사 에스피씨삼립 Steamed rice cake composite, steamed rice cake manufactured by using the steamed rice cake composite, and method of manufacturing steamed rice cake

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10323163A (en) * 1997-05-26 1998-12-08 Kotobuki Seika Kk Prevention of retrogradation of rice cake starch and rice cake prevented from starch retrogradation
KR20050038794A (en) * 2003-10-23 2005-04-29 윤숙자 Rice semi-processed cake and it preparation thereof
KR100894717B1 (en) * 2007-12-07 2009-04-24 한국식품연구원 Instant rice cake improved sensory and nutrition properties
JP2010124793A (en) * 2008-11-28 2010-06-10 Shidax Corp Rice cake food product

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51136860A (en) * 1975-05-19 1976-11-26 Kawasaki Butsusan Kk Mechanical molding method of raw dumpling of glutinous rice powder
JPS52136935A (en) * 1976-05-06 1977-11-16 Ibiden Shiyokuhin Kk Production of instant mochi
JPS5362843A (en) * 1976-11-11 1978-06-05 Ota Masanori Production of instant geratinized rice cake
CN1764434A (en) * 2003-03-26 2006-04-26 宝洁公司 Rapidly dissolving edible film compositions with cellulose film forming polymers
CN100431425C (en) * 2004-04-04 2008-11-12 叶义伦 Instant New-year-cake processing method and its extruding-formation apparatus
CN1695468A (en) * 2004-05-11 2005-11-16 信越化学工业株式会社 Freeze-dried food product
JP2005333880A (en) * 2004-05-27 2005-12-08 Kisaku Suzuki Method for producing rice food excellent in keeping quality
TWI491361B (en) * 2008-06-10 2015-07-11 Oriental Yeast Co Ltd Process for enhancing thermostabilization of retrogradation preventing agent for food
JP2011087490A (en) * 2009-10-21 2011-05-06 Shin-Etsu Chemical Co Ltd Meat additive, pickling liquid, and meat processed product

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10323163A (en) * 1997-05-26 1998-12-08 Kotobuki Seika Kk Prevention of retrogradation of rice cake starch and rice cake prevented from starch retrogradation
KR20050038794A (en) * 2003-10-23 2005-04-29 윤숙자 Rice semi-processed cake and it preparation thereof
KR100894717B1 (en) * 2007-12-07 2009-04-24 한국식품연구원 Instant rice cake improved sensory and nutrition properties
JP2010124793A (en) * 2008-11-28 2010-06-10 Shidax Corp Rice cake food product

Also Published As

Publication number Publication date
KR20130027882A (en) 2013-03-18
CN103763937A (en) 2014-04-30
JP2014526245A (en) 2014-10-06
JP5918854B2 (en) 2016-05-18
KR101928097B1 (en) 2018-12-12
WO2013035982A2 (en) 2013-03-14

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