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JP2009131258A Method for producing pounded rice cake 审中-公开
标题翻译：生产腌制米饭的方法
公开(公告)号：JP2009131258A
公开(公告)日：2009-06-18
申请号：JP2008303587
申请日：2008-11-28
申请人： Cj Cheiljedang Corp , シージェイチェイルジェダンコープ.
发明人： HUR JOHANNAN , LEE SEOKU-KI , SOHN KENNY , LEE YUN-JUN
IPC分类号： A23L1/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing pounded rice cake which has chewy differentiated texture compared to the conventional production method, and capable of maximizing productivity, needless to say through automating each process to perform continuous processes, and capable of bringing the effect of cost reduction and reducing environmental pollution using a dry type flour milling method. SOLUTION: This method for producing the pounded rice cake includes a step of washing rice in water, and soaking the rice in water followed by crushing, a step of adding water to the crushed rice and mixing so as to bring the total water content to 28-40 wt.%, a step of steaming and kneading together the water-added product so as to bring the total water content to 30-42 wt.%, a step of extending and mixing the kneaded product once followed by secondary rice cake making to produce rice cake, a step of cooling the rice cake and soaking in a natural antifungal agent followed by ripening, and a step of wrapping the ripened rice cake. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产与传统生产方法相比具有耐嚼差异纹理的捣碎米饼的方法，并且能够最大限度地提高生产率，不必说通过使每个方法自动化来进行连续处理，并且能够利用干式粉磨法，降低成本降低环境污染的效果。解决方案：这种生产捣碎米饼的方法包括在水中洗米饭，将米浸在水中，然后粉碎的步骤，向粉碎的米中加入水并混合以使总水分含量为28-40重量％，将加水产物蒸混捏合，使总含水量达到30-42重量％的步骤，将捏合产物一次性延伸混合，然后再加入二次制作米糕的米糕，冷却米饼并浸泡在天然抗真菌剂中，然后熟化的步骤，以及包裹成熟米饼的步骤。版权所有（C）2009，JPO＆INPIT

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