| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing fried "Tagane mochi (rice cake called Tagane)" having soft and crunchy palate feeling, causing no deterioration in flavor, and having good aftertaste. <P>SOLUTION: The method for producing fried "Tagane Mochi" comprises the following processes: a steaming/kneading process where dough is produced from raw material flour obtained by mixing glutinous rice with nonglutinous rice; a forming process where the dough is rolled out into a prescribed thickness; a cutting process where the rolled-out dough is cut into pieces each with a prescribed size; a dry process where the cut dough is dried so as to have a prescribed water content; a preheating process where the dried dough is heated with gentle heat to further eliminate moisture in the dried dough; a deep frying process where the moisture-eliminated dough is fried with oil; and a finish dry process where the fried dough is dried while cooled. The method is provided with a roasting process where the preheated dough is roasted with low heat or strong heat to expand after the preheating process and before the frying process, and also the finishing dry process is performed in a drying room where air is circulated to eliminate steam in such a condition as to set the temperature of the drying room down to ≤15°C and/or the humidity of the drying room down to ≤35 wt.%. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
