| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide rice-cake-like food material having sufficiently springy texture, in which rice grains keep the original shape without pulverization and in which the texture and flavor characteristic of non-glutinous rice are not lost, and to provide a method for producing the rice-cake-like food material. <P>SOLUTION: The rice-cake-like food material is composed of non-glutinous rice and soybean. The whole-grain of soybean are heated and crushed, and the paste-like particulate soybean in which particulate protein is denatured is used. The paste of particulate soybean and the non-glutinous rice, the former of which is 20-40 wt.% to the latter, are mixed and kneaded to make the rice-cake-like food material. To be concrete, the non-glutinous rice is washed and dipped in water, and is heated with agitation. Then the paste of particulate soybean is added to the rice, and further mixed and heated with agitation. After boiled, the mixture is shaped into a plate-shape on a top plate. The rice-cake-like food material is produced by baking both the sides of the plate-like matter. <P>COPYRIGHT: (C)2012,JPO&INPIT |
