WO2017141830A1 - Liant de riz cuit moulé et procédé de production de riz cuit moulé - Google Patents

Liant de riz cuit moulé et procédé de production de riz cuit moulé Download PDF

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Publication number
WO2017141830A1
WO2017141830A1 PCT/JP2017/004889 JP2017004889W WO2017141830A1 WO 2017141830 A1 WO2017141830 A1 WO 2017141830A1 JP 2017004889 W JP2017004889 W JP 2017004889W WO 2017141830 A1 WO2017141830 A1 WO 2017141830A1
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Prior art keywords
rice
mass
binder
starch
shaped
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PCT/JP2017/004889
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English (en)
Japanese (ja)
Inventor
真理子 堀田
功 小林
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株式会社Ｊ－オイルミルズ
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Priority to JP2018500085A priority Critical patent/JP6595087B2/ja
Publication of WO2017141830A1 publication Critical patent/WO2017141830A1/fr

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    • 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
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Definitions

  • the present invention relates to a shaped rice binder and a method for producing the shaped rice.
  • rice balls such as rice balls are not only made from white rice but also rice balls made from fried rice or cooked rice.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2006-109821 discloses a shaped rice characterized in that it is formed by adding pregelatinized starch and / or pregelatinized starch to cooked rice fried in oil. Yes.
  • Patent Document 1 Although the shaped rice disclosed in Patent Document 1 is effective in preventing the loss of shape, there is room for improvement in that the rice starch used to prevent the loss of shape causes the rice to become lumpy. .
  • the present invention provides a shaped rice binder and a method for producing the shaped rice, in which the shapeability of the shaped rice is good and the rice is less likely to become lumpy.
  • a molded rice binder having an opening of 250 ⁇ m (60 mesh) on a sieve and having a mass of 18% by mass or more and containing pregelatinized starch as an active ingredient is molded rice. I found that the rice is good and the rice is less likely to become lumpy.
  • the present invention relates to a shaped rice binder having a sieved portion of 250 ⁇ m (60 mesh) and having a mass of 18% by mass or more and containing pregelatinized starch as an active ingredient.
  • the present invention is a method for producing molded rice, a step of adding a molded rice binder containing 60% by mass or more of pregelatinized starch and having an aperture of 250 ⁇ m (60 mesh) on a sieve to 18% by mass or more to rice, It is related with the manufacturing method of shaped rice including the process of mixing the said rice and the said shaped rice binder, and the process of shape
  • the present invention includes a step of adding a molded rice binder containing 60% by mass or more of pregelatinized starch and having an aperture of 250 ⁇ m (60 mesh) on a sieve to 18% by mass or more to rice,
  • the present invention relates to a method for improving the shape retention of shaped rice.
  • the present invention includes a step of adding to the rice a molded rice binder containing 60% by mass or more of pregelatinized starch and having an aperture of 250 ⁇ m (60 mesh) on the sieve is 18% by mass or more.
  • the present invention relates to a method for improving the texture of molded rice.
  • the shaped rice binder in the present invention it is possible to obtain a shaped rice that has good moldability and is less likely to become lumpy.
  • the sieve opening fraction in the molded rice binder is 15% by mass or more based on the entire shaped rice binder.
  • the pregelatinized starch is a pregelatinized starch having an amylose content of 20% by mass or less.
  • the shaped rice is cooked rice.
  • the molded rice binder contains 60% by mass or more of the pregelatinized starch with respect to the entire molded rice binder.
  • the rice is cooked rice.
  • the content of oil in the cooked rice is 0.3% by mass or more based on the whole cooked rice.
  • the temperature of the rice to which the shaped rice binder is added is 30 ° C. or higher.
  • the shaped rice binder is added so that the added amount of the pregelatinized starch is 0.01% by mass to 3% by mass with respect to the rice. It is preferable to add to the rice.
  • the molded rice binder contains pregelatinized starch as an active ingredient.
  • the raw material starch of the pregelatinized starch may be a starch derived from a plant that can be used as a food, and starch such as tapioca, corn, rice, wheat, potato, sweet potato, and waxy species thereof, or high amylose species, Furthermore, a mixture of two or more types of starch exemplified, and further processing these starches by esterification, etherification, crosslinking, acid treatment, oxidation, wet heat treatment, and further combining these two or more types of processing Any starch may be used.
  • the processing of the raw starch of the pregelatinized starch is preferably a treatment selected from the group consisting of hydroxylpropylated phosphate crosslinking, acetylated phosphate crosslinking and phosphate crosslinking.
  • the pregelatinized starch is preferably 1 or 2 selected from the group consisting of pregelatinized raw starch, pregelatinized hydroxylpropylated phosphate cross-linked starch, pregelatinized acetylated phosphoric acid cross-linked starch, and pregelatinized phosphoric acid cross-linked starch. It is the above pregelatinized starch.
  • the pregelatinized starch used in this embodiment is preferably a pregelatinized starch having an amylose content of 20% by mass or less.
  • the starch having an amylose content of 20% by mass or less may be processed by crosslinking or the like, or may be a mixture of two or more pregelatinized starches.
  • examples of starch having an amylose content of 20% by mass or less include waxy corn starch, waxy rice starch such as waxy rice starch, potato starch, and tapioca starch.
  • the pregelatinized starch used in the present embodiment is preferably one or two or more selected from the group consisting of pregelatinized waxy corn starch, pregelatinized corn starch, pregelatinized tapioca starch, and pregelatinized phosphoric acid crosslinked starch, One or more selected from the group consisting of pregelatinized waxy corn starch, pregelatinized tapioca starch, and pregelatinized phosphoric acid cross-linked starch are more preferable.
  • One or more selected from the group consisting of acid-crosslinked waxy corn starch and pregelatinized acetylated phosphoric acid cross-linked tapioca starch are more preferred, and pregelatinized waxy corn starch is even more preferred.
  • pregelatinized waxy corn starch pregelatinized tapioca starch
  • pregelatinized hydroxypropylated phosphate-crosslinked waxy corn starch are preferred.
  • any one or more selected from the group consisting of pregelatinized waxy corn starch, pregelatinized hydroxypropylated phosphate cross-linked waxy corn starch and pregelatinized acetylated phosphate cross-linked tapioca starch preferable.
  • molding rice binder of this embodiment 60 mass% or more is preferable, as for the gelatinized starch contained in the shaping
  • the pregelatinized starch contained in the shaped rice binder refers to the content of pregelatinized starch with respect to the whole shaped rice binder.
  • molding rice binder may contain components other than pregelatinized starch, for example, a pigment
  • the pregelatinized starch refers to pregelatinized starch.
  • Solubility (S) db% Supernatant dry weight (mg) / 1000 ⁇ 100 (I) (In the above formula, db is an abbreviation for dry basis.)
  • Cold water swelling degree precipitate weight (mg) / (1000 ⁇ (100 ⁇ S) / 100) (II)
  • the degree of cold water swelling of the pregelatinized starch used in the present embodiment is preferably 10 or more, more preferably 12 or more, and for example 40 or less.
  • a starch suspension is prepared, heated to a temperature equal to or higher than the gelatinization temperature, and the granular structure of the starch is completely destroyed, and then dried and pulverized by an appropriate method.
  • a drying method a known method may be used. For example, a drum drying method, an extruder method, a spray drying method, or the like can be used.
  • the fraction on the sieve having a mesh size of 250 ⁇ m (60 mesh) is 18% by mass or more, and the fraction on the sieve having a mesh size of 250 ⁇ m (60 mesh) is preferably 25% by mass or more. Yes, more preferably 27% by mass or more. Although there is no upper limit, it is 100 mass% or less. By setting it as the said range, while being able to improve the moldability of rice, it can suppress that rice becomes dull in molded rice. Further, the fraction under sieve having a mesh size of 500 ⁇ m (30 mesh) is preferably 15% by mass or more, and more preferably 25% by mass or more. Although there is no upper limit, it is 100 mass% or less.
  • the fraction under the sieve opening of 250 ⁇ m (60 mesh) and the opening of 300 ⁇ m (42 mesh) is preferably 23% by mass to 50% by mass, more preferably 23% by mass to 35% by mass. is there.
  • the fraction under the sieve having a mesh size of 250 ⁇ m (60 mesh) and having a mesh size of 300 ⁇ m (42 mesh) is preferably 23% by mass or more from the viewpoint of obtaining a molded rice with good moldability and less likely to become lumpy. Moreover, it is 50 mass% or less, More preferably, it is 35 mass% or less.
  • the opening in this specification is defined by JIS standard (Japanese Industrial Standards).
  • the on-sieving or under-sieving fraction in the shaped rice binder refers to the content of the above-sieved or under-sieving fraction with respect to the whole shaped rice binding material.
  • the commercially available starch has a mesh opening fraction of 250 ⁇ m (60 mesh) and is less than 2% by mass.
  • waxy corn starch (waxy corn starch Y, manufactured by J-Oil Mills Co., Ltd.) is 1.6% by mass.
  • Cornstarch (Cornstarch Y, manufactured by J-Oil Mills Co., Ltd.) is 0.6% by mass
  • potato starch (Nakashari, manufactured by Shari Town Agricultural Cooperative Nakashari Starch Factory) is 0.3% by mass
  • rice starch (fine Snow, manufactured by Joetsu Starch Co., Ltd.) is 0.1% by mass
  • pregelatinized tapioca starch (Matsunoline M-22, manufactured by Matsutani Chemical Co., Ltd.) is 0% by mass. Therefore, in this embodiment, it is necessary to make the pregelatinized starch an appropriate size.
  • pregelatinized starch having a predetermined particle size distribution by appropriately performing pulverization after drying.
  • sieving with a sieve can be carried out so as to obtain a predetermined particle size distribution.
  • an appropriate particle size distribution by mixing the pregelatinized starch as an active ingredient and a granulating agent.
  • the fraction on the sieved rice binder having a mesh size of 250 ⁇ m (60 mesh) is within a specific range, and the molded rice binder has ⁇ -starch as an active ingredient. For this reason, by using the shaped rice binder in the present embodiment, it is possible to obtain a shaped rice that has good moldability and is less likely to become lumpy. Further, the shape retention and texture of the shaped rice can be improved.
  • the shaped rice binder in this embodiment can be used for the method of improving the shape retention property of a shaped rice including the process of adding a shaped rice binder to rice, for example.
  • molding rice binder in this embodiment can be used for the method of improving the food texture of a shaping
  • the shaped rice is formed using rice, and preferably cooked rice such as fried rice, chicken rice, pilaf, butter rice, cooked rice, rice bran, and vinegared rice.
  • cooked rice examples include rice balls and die-cut rice.
  • cooking rice contains 0.3 mass% or more of an oil component, it is more preferable to contain 1 mass% or more, and although there is no upper limit, it is 20 mass% or less.
  • 10 mass% or less may be sufficient as content of the oil content in cooking rice with respect to the whole cooking rice, for example.
  • the said oil content says content of the oil content with respect to the whole cooking rice.
  • the shaped rice is obtained, for example, by a manufacturing method including a step of adding the above-described shaped rice binder in the present embodiment to rice.
  • the manufacturing method of molded rice may include the following processes.
  • (Formed rice binder addition step) A step of adding a shaped rice binder containing 60% by mass or more of pregelatinized starch and having an aperture of 250 ⁇ m (60 mesh) and a sieved fraction of 18% by mass or more to rice. ; (Mixing step) Step of mixing rice and molded rice binder; and (Molding step) step of molding the mixed rice.
  • a shaped rice binder containing 60% by mass or more of pregelatinized starch and having an opening of 250 ⁇ m (60 mesh) on a sieve is 18% by mass or more, such as fried rice.
  • the added amount is preferably such that the pre-gelatinized starch is 0.01% by mass or more and 3% by mass or less, and 0.08% by mass or more and 2% by mass with respect to the rice. It is more preferable to set it to be below, and it is still more preferable to be 0.2 mass% or more and 1.7 mass% or less.
  • the amount of the shaped rice binder added in the shaped rice binder addition step is preferably 0.01% by mass or more, more preferably 0.8%. It is 08 mass% or more, More preferably, it is 0.2 mass% or more, Preferably it is 3 mass% or less, More preferably, it is 2 mass% or less, More preferably, it is 1.7 mass% or less.
  • the shaped rice binder is added to cooked rice.
  • a shaped rice binder having an opening of 250 ⁇ m (60 mesh) and having a sieve fraction of 18% by mass or more and containing pregelatinized starch as an active ingredient.
  • the above-mentioned shaped rice binder has an opening of 500 ⁇ m (30 mesh) and a fraction below 15% by mass.
  • the molded rice binder described in 1. 3.
  • the pregelatinized starch is a pregelatinized starch having an amylose content of 20% by mass or less.
  • the shaped rice is cooked rice; To 3.
  • the molded rice binder contains 60% by mass or more of the pregelatinized starch.
  • the molded rice binder according to any one of the above. 6).
  • a method for producing molded rice a step of adding a molded rice binder containing 60% by mass or more of pregelatinized starch and having an aperture of 250 ⁇ m (60 mesh) on a sieve to 18% by mass or more to rice, The said manufacturing method including the process of mixing the said rice and the said shaped rice binder, and the process of shape
  • the rice is cooked rice, The manufacturing method as described in. 8). 6. Oil content of the cooked rice is 0.3% by mass or more, The manufacturing method as described in. 9. 5.
  • the temperature of the rice to which the molded rice binder is added is 30 ° C or higher. To 8. The manufacturing method as described in any one of these. 10.
  • a molded rice binder comprising 60% by mass or more of pregelatinized starch and having a sieved portion of 250 ⁇ m (60 mesh) and having a sieve fraction of 18% by mass or more is added to the rice.
  • a way to improve formability A shaped rice food comprising 60% by mass or more of pregelatinized starch and a rice cake binder having an opening of 250 ⁇ m (60 mesh) and having a sieve top fraction of 18% by mass or more. How to improve the feeling.
  • Part means “part by mass”.
  • Preparation Example 1-3 30 parts of water was added to 100 parts of pregelatinized tapioca starch and mixed for 30 seconds with a food processor (FP-200 manufactured by Sun Corp.) to obtain a pregelatinized tapioca starch conditioned product. .
  • the resulting pregelatinized tapioca starch moisture-conditioned product was spread on an aluminum dish, dried at 75 ° C. for 2 hours, and then pulverized with a pulverizer (WB-1 manufactured by Osaka Chemical Co., Ltd.), then 30M, 42M, 60M, and 120M.
  • Sieving with a sieve each fraction on the sieve was collected and mixed again to adjust the particle size so that the particle size distribution shown in Table 1 was obtained.
  • a sieve test was conducted using a multistage sieve using a lid and a saucer on a five-stage sieve with different mesh openings.
  • Each of the sieves having an inner diameter of 200 mm has openings of 1000 ⁇ m, 500 ⁇ m, 300 ⁇ m, 250 ⁇ m, and 125 ⁇ m (16 mesh sieve, 30 mesh sieve, 42 mesh sieve, 60 mesh sieve, 120 mesh, respectively) in order from the top.
  • the cold water swelling degree of the obtained pregelatinized starch was measured with the following method. That is, 1 g of the sample was precisely weighed in terms of anhydrousness, taken into a centrifuge tube, impregnated with 1 mL of methyl alcohol, and stirred with a glass rod to add pure water at 25 ° C. to make exactly 50 mL. Shake occasionally and let stand at 25 ° C. for 20 minutes. Centrifugation was carried out at 3000 rpm for 30 minutes at 25 ° C., the supernatant was decanted, taken into a weighing bottle, evaporated to dryness, dried under reduced pressure at 110 ° C. for 3 hours, and weighed to determine the dissolved content.
  • the weight of the precipitated portion was determined, and the solubility and the degree of cold water swelling were calculated from the aforementioned formulas (I) and (II).
  • the degree of cold water swelling of the pregelatinized starch obtained in Preparation Example 1-5 was the smallest, 12.3.
  • Example 2-1 to 2-6 Evaluation with various pregelatinized starches
  • the molded rice binders made of each pregelatinized starch obtained in Preparation Examples 1-1 to 1-6 were evaluated. That is, the pregelatinized starches of Preparation Examples 1-1 to 6 were evaluated as follows. The results are shown in Table 2.
  • the temperature of the rice at the time of pregelatinized starch addition was 91 degreeC.
  • ⁇ Sensory evaluation> The rice balls were eaten after being stored at 20 ° C. for 24 hours, and the shape retention, taste and texture were evaluated according to the following criteria. ⁇ Evaluation criteria> ⁇ : Not good but no practical problem ⁇ : Slightly good ⁇ : Good ⁇ : Very good
  • ⁇ -shaped waxy corn starch, ⁇ -shaped tapioca starch, and ⁇ -hydroxypropylated phosphate-crosslinked waxy corn starch are good in terms of shape retention, and in terms of texture, ⁇ Waxy corn starch, ⁇ -hydroxypropylated phosphate cross-linked waxy corn starch and ⁇ -acetylated phosphate cross-linked tapioca starch were good.
  • Preparation Examples 3-1 to 3-7) Evaluation of particle size distribution
  • a pregelatinized waxy corn starch was prepared in the same manner as in Preparation Example 1-1. At that time, the pulverization conditions were adjusted, and sieving was performed as necessary to obtain a pregelatinized waxy corn starch having a particle size distribution shown in Table 3.
  • Examples 4-1 to 4-6 Comparative example 4-1
  • the molded rice binders made of each pregelatinized starch obtained in Preparation Examples 3-1 to 3-7 were evaluated. That is, using the pregelatinized starch obtained above, evaluation of lumps, binding properties, and rice ball moldability was performed in the same manner as in Example 2-1. The results are shown in Table 4. In addition, the temperature of the rice at the time of pregelatinized starch addition was 76 degreeC.
  • the amount of lumps generated was small at 25% by mass or more on 60M sieve of pregelatinized starch, and it was particularly remarkable at 30% by mass or more. Further, when the 60M sieve was 25% by mass or more and the 30M sieve was 30% by mass or more, the rice ball moldability was good. Furthermore, it has been found that the binding property is good when the amount of the 30M sieve is more than 30% by mass. On the other hand, as shown in Comparative Example 4-1, when the mass on the 60M sieve was 10% by mass, there was a lot of lumps.
  • Example 5-6 Evaluation of addition amount
  • Example 4-3 except for the amount of pregelatinized starch added in Preparation Example 3-4 being set to the amount shown in Table 5, the evaluation of dumb and rice ball moldability was performed in the same manner. The results are shown in Table 5.
  • the temperature of the rice at the time of pregelatinized starch addition was 76 degreeC.
  • rice ball moldability is improved by adding 0.5% by mass or more of pregelatinized starch per rice. Especially, when 0.5 mass% was added, it turned out that there is no generation
  • Cooked rice was prepared under the following conditions. Rice, water, salt, consomme (cube) and butter were put in a rice cooker and cooked. 0.5 parts of pregelatinized starch of Preparation Example 3-4 were added to 100 parts of the cooked rice and mixed. As a control, a preparation without the pregelatinized starch of Preparation Example 3-4 was also produced. In addition, the temperature of the cooked rice at the time of pregelatinized starch addition was 91 degreeC. 50 g of the cooked rice was put into a rice ball mold and molded to make a rice ball.
  • Example 7 Molded rice for fried rice was prepared under the following conditions. Eggs were fried in advance with a small amount of oil (about 10 g) to prepare roasted eggs. Long leek, salt and soy sauce were added to 100 parts of cooked rice, fried using stir-fried oil, and then roasted eggs were added to make fried rice. 1 part of pregelatinized starch of Preparation Example 3-4 was added to 100 parts of the resulting fried rice and mixed. As a control, a preparation without the pregelatinized starch of Preparation Example 3-4 was also produced. The temperature of the fried rice when adding the pregelatinized starch was 77 ° C. 50 g of the fried rice was put into a rice ball mold and molded to make a rice ball.

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  • 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)
  • Dispersion Chemistry (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Dans le liant de riz cuit moulé selon la présente invention, la fraction qui ne passe pas à travers un tamis ayant une ouverture de 250 μm (60 mesh) est d'au moins 18 % en masse, et de l'amidon prégélatinisé agit en tant que principe actif.
PCT/JP2017/004889 2016-02-18 2017-02-10 Liant de riz cuit moulé et procédé de production de riz cuit moulé WO2017141830A1 (fr)

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JP2018500085A JP6595087B2 (ja) 2016-02-18 2017-02-10 成形飯結着材及び成形飯の製造方法

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Cited By (3)

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Publication number Priority date Publication date Assignee Title
JP2019154429A (ja) * 2018-03-09 2019-09-19 オリエンタル酵母工業株式会社 米飯類用保形剤および米飯類の保形方法
JP2019213476A (ja) * 2018-06-12 2019-12-19 株式会社Ｊ−オイルミルズ ふりかけ付着低減剤
WO2024081565A3 (fr) * 2022-10-14 2024-05-23 Pawco Foods, Inc. Compositions alimentaires à base de plantes

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JPH05192084A (ja) * 1992-01-17 1993-08-03 Kanebo Ltd 餅様菓子の製造方法
JPH0730686U (ja) * 1993-11-30 1995-06-13 カネボウフーズ株式会社 組合せ菓子
JPH08154606A (ja) * 1994-12-08 1996-06-18 Kunoole Shokuhin Kk 分散性に優れたα化澱粉顆粒
JPH0923835A (ja) * 1995-07-14 1997-01-28 Honen Corp フライバッター用粉
JP2001149015A (ja) * 1999-11-24 2001-06-05 Kanebo Ltd 成型食品容器及び組合せ菓子並びにそれを用いた成形菓子の製法
JP2006109821A (ja) * 2004-10-15 2006-04-27 Kosshi:Kk 油性調理飯を用いた成形飯

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JP2012090530A (ja) * 2010-10-25 2012-05-17 Gunma Seifun Kk 米麺の製造方法
JP5751853B2 (ja) * 2011-02-07 2015-07-22 株式会社日清製粉グループ本社 パン粉組成物
WO2013054460A1 (fr) * 2011-10-14 2013-04-18 株式会社Ｊ－オイルミルズ Agent de modification pour du riz cuit, aliment à base de riz cuit l'utilisant et procédé de fabrication d'un agent de modification pour du riz cuit

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Publication number Priority date Publication date Assignee Title
JPH05192084A (ja) * 1992-01-17 1993-08-03 Kanebo Ltd 餅様菓子の製造方法
JPH0730686U (ja) * 1993-11-30 1995-06-13 カネボウフーズ株式会社 組合せ菓子
JPH08154606A (ja) * 1994-12-08 1996-06-18 Kunoole Shokuhin Kk 分散性に優れたα化澱粉顆粒
JPH0923835A (ja) * 1995-07-14 1997-01-28 Honen Corp フライバッター用粉
JP2001149015A (ja) * 1999-11-24 2001-06-05 Kanebo Ltd 成型食品容器及び組合せ菓子並びにそれを用いた成形菓子の製法
JP2006109821A (ja) * 2004-10-15 2006-04-27 Kosshi:Kk 油性調理飯を用いた成形飯

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019154429A (ja) * 2018-03-09 2019-09-19 オリエンタル酵母工業株式会社 米飯類用保形剤および米飯類の保形方法
JP7150635B2 (ja) 2018-03-09 2022-10-11 オリエンタル酵母工業株式会社 米飯類用保形剤および米飯類の保形方法
JP2019213476A (ja) * 2018-06-12 2019-12-19 株式会社Ｊ−オイルミルズ ふりかけ付着低減剤
JP7146465B2 (ja) 2018-06-12 2022-10-04 株式会社Ｊ－オイルミルズ ふりかけ付着低減剤
WO2024081565A3 (fr) * 2022-10-14 2024-05-23 Pawco Foods, Inc. Compositions alimentaires à base de plantes

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