JPS56124346A - Preparation of rice cake mixed with oil or fat - Google Patents

Preparation of rice cake mixed with oil or fat

Info

Publication number
JPS56124346A
JPS56124346A JP2773980A JP2773980A JPS56124346A JP S56124346 A JPS56124346 A JP S56124346A JP 2773980 A JP2773980 A JP 2773980A JP 2773980 A JP2773980 A JP 2773980A JP S56124346 A JPS56124346 A JP S56124346A
Authority
JP
Japan
Prior art keywords
fat
rice cake
oil
dough
starch
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
Application number
JP2773980A
Other languages
Japanese (ja)
Other versions
JPS5857142B2 (en
Inventor
Toshiyuki Ozawa
Toshiharu Horikawa
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP55027739A priority Critical patent/JPS5857142B2/en
Publication of JPS56124346A publication Critical patent/JPS56124346A/en
Publication of JPS5857142B2 publication Critical patent/JPS5857142B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: To prepare a rice cake giving soft feeling to the mouth and having excellent taste and flavor and high preservability, by heating dough of rice cake to convert the starch to alpha-form, and mixing the dough with an edible oil or fat having specific melting point range and an AOM (a value representing the stability) higher than a specific level.
CONSTITUTION: A dough composition obtained by heating a rice cake dough to convert the starch to alpha-form, is mixed with 0.5W20wt% of an edible oil or fat having a melting point of 30W55°C and an AOM (the time necessary to increase the peroxide content of an oil or fat to 100meg/kg by introducing air into the oil, etc. at a specific temperature) of ≥60hr. The rice cake dough consists of rice flour which may contain pref. ≤20% of other starch such as wheat flour, potato starch, etc. The edible oil and fat may be liquid or solid vegetable oil, etc. or animal oil or fat such as lard, or mixture of two or more components. The process gives crackers such as western-style rice cake, rice cracker, etc. having soft taste and flavor which are characteristic of rice cake.
COPYRIGHT: (C)1981,JPO&Japio
JP55027739A 1980-03-05 1980-03-05 Method for manufacturing rice crackers kneaded with oil and fat Expired JPS5857142B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55027739A JPS5857142B2 (en) 1980-03-05 1980-03-05 Method for manufacturing rice crackers kneaded with oil and fat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55027739A JPS5857142B2 (en) 1980-03-05 1980-03-05 Method for manufacturing rice crackers kneaded with oil and fat

Publications (2)

Publication Number Publication Date
JPS56124346A true JPS56124346A (en) 1981-09-30
JPS5857142B2 JPS5857142B2 (en) 1983-12-19

Family

ID=12229394

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55027739A Expired JPS5857142B2 (en) 1980-03-05 1980-03-05 Method for manufacturing rice crackers kneaded with oil and fat

Country Status (1)

Country Link
JP (1) JPS5857142B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62122558A (en) * 1985-11-22 1987-06-03 Ezaki Glyco Kk Production of japanese crackerlike food
JP2008000109A (en) * 2006-06-26 2008-01-10 Takefumi Yoneya Rice flour-containing confectionery, and method for producing the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62122558A (en) * 1985-11-22 1987-06-03 Ezaki Glyco Kk Production of japanese crackerlike food
JPS6313659B2 (en) * 1985-11-22 1988-03-26 Ezaki Glico Co
JP2008000109A (en) * 2006-06-26 2008-01-10 Takefumi Yoneya Rice flour-containing confectionery, and method for producing the same

Also Published As

Publication number Publication date
JPS5857142B2 (en) 1983-12-19

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