| 摘要 |
PROBLEM TO BE SOLVED: To make rice cake having non-glutinous rice as the main raw material preservable for a long period by pressurizing and heat sterilizing steamed rice before pounding so as to remove heat-resistant bacteria which possibly remain in steamed rice before pounding, and to prevent shape change of a rice cake commodity having non-glutinous rice as the main raw material, caused by repeated melting due to heating, of the rice cake having non-glutinous rice as the main raw material, by pressurizing and heat sterilizing at the stage of steamed rice without heating the solidified rice cake commodity having non-glutinous rice as the main raw material, and deterioration of the flavor and taste of the rice cake having non-glutinous rice as the main raw material.SOLUTION: Rice cake M having non-glutinous rice as the main raw material is obtained by using raw material rice R made by mixing 0-10 wt.% of glutinous rice with non-glutinous rice, washing the raw material rice, soaking the washed raw material rice in water, hydrating the soaked raw material rice, steaming the hydrated raw material rice to prepare steamed rice H, and pounding the steamed rice to bring into rice cake. The steamed rice before pounding is pressurized and heat sterilized. |
