RICE CAKE EXCELLENT IN LOW TEMPERATURE STORAGE PROPERTY AND PROCESS FOR PRODUCING THE SAME

摘要

It is intended to render resistance to degradation or deterioration of texture such as aging to a rice cake even if it is stored in a freezer and further stored in a refrigerator. By adding a water-soluble hemicellulose and a starch-degrading enzyme to a rice cake, the rice cake which had been stored in a freezer could be further stored in a refrigerated state while maintaining a high quality state without altering its physical property, taste and texture.