| 摘要 |
PROBLEM TO BE SOLVED: To obtain an ingredient of rice cake hardly loosing its shape while cooking for a long time as the ingredient for food served in a pot and having palate feeling with sufficient palatability to the rice cake owing to compatible feeling with the rice cake. SOLUTION: This ingredient with rice cake is obtained by enclosing the rice cake with 25-100 pts.wt. raw wheat-gluten bread based on 100 pts.wt. rice cake in a roll shape. The rice cake is prevented from loosing the shape while cooking and the palate feeling satisfying both the compatible feeling with the rice cake and the palatability to the rice cake is obtained. The rice cake does not loose the shape while cooking for a long time when 0.1-0.4 pts.wt. transglutaminase is added to the ingredient with rice cake. |
