SNACK CAKE AND ITS PRODUCTION

PURPOSE:To obtain a snack cake with unconventional appearance and structure by calendering followed by shaping pregelatinized glutinous and/or nonglutinous rice and by attaching artificial rice to the resultant small blocks followed by drying and then puffing to form clearly carved pattern on said b...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	ANDO NORIMOTO, GOTO TAKUSHI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain a snack cake with unconventional appearance and structure by calendering followed by shaping pregelatinized glutinous and/or nonglutinous rice and by attaching artificial rice to the resultant small blocks followed by drying and then puffing to form clearly carved pattern on said blocks. CONSTITUTION:Firstly, glutinous rice and/or nonglutinous rice is heated to 100-170 deg.C and pregelatinized. Second, the resulting rice is calendered by e.g. a roller into a sheet, which is then shaped into small blocks 1 of e.g. triangular shape. Thence, artificial rice 2 of uniformized grain size is attached to said small blocks followed by drying and then heating at pref. 160-250 deg.C to effect puffing, thus obtaining the objective snack cake with crisp, comfortable palate feeling. Said artificial rice's grain size is pref. 6-10 mesh, and the initial water content of said shaped small blocks is pref. 30-50wt.%.