| 摘要 |
PURPOSE:To obtain the title food hardly causing deformation, having excellent crunching feeling and useful for health, etc., by bringing a starch material into contact with an edible fatty acid compound having an amphipathic property in the presence of water, binding the starch material to the fatty acid compound and controlling water content of the resultant bound material to prescribed value or below. CONSTITUTION:A starch material such as rice is brought into contact with an edible and amphipathic fatty acid compound, preferably at weight ratio of 100/2-10 in the presence of water to bind the above-mentioned fatty acid compound to the above-mentioned starch material so that amylose content of the starch material may be preferably 40-95% and then water content of the resultant bound material is controlled to <=10% to provide the objective food. |
