Rice flour cakes and process for producing the same

A technology for snacks and rice noodles, applied in baking methods, food preparation, baking, etc., can solve problems such as incompatibility, achieve stable quality, expand circulation channels, and not easily weaken the taste

Inactive Publication Date: 2005-09-07
SHITOGI JAPAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, regarding the rice flour described in the above-mentioned JP-A-4-63555, by keeping the degree of starch damage below 5% to maintain a high viscosity, it is mainly to try to keep the gluten in a good color.
In addition, the rice noodles described in JP-A-2002-153215 are specially treated to remove water-soluble proteins, and are not suitable for making soft Western-style cakes because they form dough after steaming and rolling.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Making of Rice Flour Western Cake

[0049] To 320 g of gluten-free rice flour (manufactured by Saito Milling Co., Ltd., trade name "rice flour"), add 100 g of cornstarch and baking powder (manufactured by Oriental Yeast Industry Co., Ltd., without wheat bran) as a dispersant quality and containing cornstarch) 3g, then sieve with a sieve to prepare premixed powder.

[0050] Add 12 egg yolks, 18 whole eggs and 700g of granulated sugar into the container, mix and froth with a bubbler until fine foam is formed, put the above premixed powder into a sieve and mix gently, then add the boiled water Unsalted butter 200g and mix to make a dough. The obtained dough is poured into a mold, and baked for 15 minutes in an oven with a temperature of 180° C. and a temperature of 170° C. to obtain a rice flour Western-style cake.

Embodiment 2

[0067] Production of rice flour cream puff skin

[0068] Mix 600 g of gluten-free rice flour (manufactured by Saito Seito Milling Co., Ltd., trade name "rice flour") and 8 g of salt, and sift through a sieve to prepare premixed powder for cream puff crust.

[0069] Add 500g of water and 500g of milk into the pot and heat, add 400g of unsalted butter, and heat while stirring until the butter dissolves. Temporarily stop heating, add the above-mentioned pre-mixed powder, after mixing, add 1000-1200g of whole eggs depending on the situation of the dough, and mix to make a dough.

[0070] Half of the resulting dough was frozen at -20°C. Using a squeeze bag with a metal lid, squeeze the remaining half of the dough onto a flat sheet and shape. Next, put the formed dough into the open hearth oven, after spraying more, bake at 220°C on the upper heat, 23-240°C on the lower heat for 10-15 minutes, and dry at 200°C on the upper heat, and 200°C on the lower heat for 10 minutes, Make ri...

Embodiment 3

[0074] Making of Rice Flour Crispy Muffins

[0075] Gluten-free rice flour (manufactured by Saito Flour Co., Ltd., trade name "Rice Flour") 1680 g, baking powder (manufactured by Oriental Yeast Industry Co., Ltd., does not contain wheat gluten but contains cornstarch as a dispersant) ) 36g and 18g of baking soda were mixed, sieved with a sieve, and prepared into premixed powder for crispy muffins. Fully mix 480g of unsalted butter and 900g of sugar, add 12 whole eggs (LL) and mix further, put the above premixed powder into a sieve and mix gently. Then, add 300g of milk powder and 900g of water, then add 1200g of whole blueberries, 150g of dried blueberries and 1 / 2 spoon of orange paste, mix gently to make crispy muffin dough. Pour the above-mentioned dough into muffin molds, and bake in an oven with an upper heat of 180°C and a lower heat of 170°C for 20 minutes, and the blueberry rice flour crispy muffins are ready.

[0076] When making rice flour waffle dough, the dough ha...

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PUM

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Abstract

Provided are: a rice flour composition that is free from wheat flour and any wheat-derived ingredient and can be produced by a process similar to a conventional process and can produce a confection excellent in appearance, internal phase, taste, and keeping quality; a dough product and a confection product each produced with the composition; and a method of producing the confection product. The rice flour composition for use in confectionery comprises rice flour as a main ingredient and is free from wheat flour and any wheat-derived ingredient. The dough product and the confection product are each produced with the rice flour composition. The method of producing the confection mainly made from rice flour includes the steps of: adding a liquid to the rice flour composition and mixing them to make dough; and shaping the dough and cooking the shaped dough by baking, frying, steam-boiling, microwave-heating, or pressurizing and heating it.

Description

technical field [0001] The invention relates to a snack with rice flour as the main raw material and a preparation method thereof. More specifically, it relates to a rice flour composition that does not contain wheat flour or wheat-derived components, dough and confectionery made from the composition, and a method for producing the confectionery. Background technique [0002] In recent years, food allergies among infants and young children are increasing. Eggs, milk, soybeans, wheat, and rice are listed as the five major allergens of food allergies. Among the Japanese, there are many patients with allergies corresponding to the three major allergens of eggs, milk and soybeans, followed by wheat and rice allergies. One of the symptomatic treatments for food allergies is a diet that eliminates the food that becomes the allergen. [0003] Various alternative foods (foods) are being developed for allergy sufferers with restricted diets. As an alternative to wheat, Japanese c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00A21D8/06A21D13/04A21D13/08A23G3/34
CPCA21D13/04A21D13/08A21D8/06A21D13/066A21D13/047A21D13/16A21D13/31A21D13/32A21D13/44A21D13/60A21D13/40
Inventor 福盛幸一
Owner SHITOGI JAPAN
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