To provide a method for efficiently carrying out a grinding step while properly suppressing a rise in temperature in grinding in a method for producing cooked food dough without passing through a milling step, including the grinding step of mixing grain granule with a liquid and grinding the grain granule.
The method for producing cooked food dough includes the grinding step #20 of rotating a grinding blade in a mixture containing grain granule and a liquid to grind the grain granule and a kneading step #30 of kneading a dough raw material containing the ground grain granule and the liquid by a kneading blade into dough. In the grinding step #20, an intermittent rotation in which the rotation of the grinding blade is stopped when the temperature of the mixture reaches a first temperature (e.g. 40°C) and after the stopping, when the temperature of the mixture is reduced to a second temperature (e.g. 30°C), the rotation of the grinding blade is restarted to grind the grain granule.
FUJIWARA TOSHIHARU
SHIRAI YOSHINARI
HAYASE MASAO
SHIMOZAWA RISUKE
SANYO CONSUMER ELECTRONICS CO
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