JPS56124345A - Preparation of cubic corn cracker having inner cavity - Google Patents

Preparation of cubic corn cracker having inner cavity

Info

Publication number
JPS56124345A
JPS56124345A JP2735580A JP2735580A JPS56124345A JP S56124345 A JPS56124345 A JP S56124345A JP 2735580 A JP2735580 A JP 2735580A JP 2735580 A JP2735580 A JP 2735580A JP S56124345 A JPS56124345 A JP S56124345A
Authority
JP
Japan
Prior art keywords
dough
corn
sheet
cubic
water
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.)
Pending
Application number
JP2735580A
Other languages
Japanese (ja)
Inventor
Akira Sato
Mitsuru Namishima
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.)
Meiji Seika Kaisha Ltd
Original Assignee
Meiji Seika Kaisha Ltd
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 Meiji Seika Kaisha Ltd filed Critical Meiji Seika Kaisha Ltd
Priority to JP2735580A priority Critical patent/JPS56124345A/en
Publication of JPS56124345A publication Critical patent/JPS56124345A/en
Pending legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: To prepare the titled crisp and short corn cracker having uniform color, by gelatinizing starch to rice cake dough, forming the dough to a sheet, forming the sheet e.g. by punching, and baking or frying the formed dough without drying.
CONSTITUTION: A raw material composed mainly of starch, e.g. polished rice, corn, etc. is mixed with water, and steamed, boiled and kneaded, or the raw material is converted to α-starch and kneaded with water, to obtain glutinous dough containing 40W55wt% of water. The dough is formed to a sheet of 0.5W3mm in thickness, and processed to formed products e.g. by punching, cutting, etc. The products are, without drying, baked on a wire net or fried in oil at about 145W250°C with a frying apparatus to obtain the titled cubic corn cracker.
COPYRIGHT: (C)1981,JPO&Japio
JP2735580A 1980-03-06 1980-03-06 Preparation of cubic corn cracker having inner cavity Pending JPS56124345A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2735580A JPS56124345A (en) 1980-03-06 1980-03-06 Preparation of cubic corn cracker having inner cavity

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2735580A JPS56124345A (en) 1980-03-06 1980-03-06 Preparation of cubic corn cracker having inner cavity

Publications (1)

Publication Number Publication Date
JPS56124345A true JPS56124345A (en) 1981-09-30

Family

ID=12218725

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2735580A Pending JPS56124345A (en) 1980-03-06 1980-03-06 Preparation of cubic corn cracker having inner cavity

Country Status (1)

Country Link
JP (1) JPS56124345A (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
JP2010154835A (en) * 2009-01-05 2010-07-15 Japan Frito-Lay Ltd Snack food

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5176461A (en) * 1974-12-26 1976-07-02 Japan Maize Prod Denpuno shugenryotosuru chukujokashino seizoho
JPS5523914A (en) * 1978-08-07 1980-02-20 Meiji Seika Kaisha Ltd Preparation of rice cake

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5176461A (en) * 1974-12-26 1976-07-02 Japan Maize Prod Denpuno shugenryotosuru chukujokashino seizoho
JPS5523914A (en) * 1978-08-07 1980-02-20 Meiji Seika Kaisha Ltd Preparation of rice cake

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
JP2010154835A (en) * 2009-01-05 2010-07-15 Japan Frito-Lay Ltd Snack food

Similar Documents

Publication Publication Date Title
JPS56124345A (en) Preparation of cubic corn cracker having inner cavity
NO177121C (en) Process for making pasta
JPS55135548A (en) Making method of cake made from rice
JPS56106567A (en) Preparation of rice cake mixed with spinach
CN1058884A (en) Production method of rice crust
JPS5645168A (en) Noodle and chinese dough coating sheet
KR960009707B1 (en) Processes for preparing snack cake by rice
JPS5819259B2 (en) How to make squid crackers
JPS5672665A (en) Preparation of food having delicate flavor like sea urchin
JPS5599167A (en) Boiled rice covered with edible film on surface
KR850000369B1 (en) Method for manufacturing modified flower using on the decoration cake
JPS60137242A (en) Production of rice cracker
JPS5571463A (en) Preparation of food similar to dried noodle, from nonglutinous rice
JPS55118359A (en) Method of production of fried instant noodle
JPS5951250B2 (en) How to make Arare-sama snacks
JPS5523912A (en) Preparation of formed potato chips
JP2603073B2 (en) Manufacturing method of non-smoked potatoes
JPH0378976B2 (en)
JPS63177763A (en) Preparation of rice cake containing yam
JPS57118773A (en) Chipped food of double structure and its preparation
JPH02231046A (en) Wheat-containing rice cake food and production thereof
KR870001489B1 (en) Method for producing improved seaweed
JPS5692741A (en) Multilayered food product
JPS5645166A (en) Noodle containing rice cake
JPH0434384B2 (en)