| 摘要 |
PROBLEM TO BE SOLVED: To obtain the a rice cake composition having a characteristic of being unhardened at 0-30 deg.C, heating resistance such as stewing resistance and retort resistance and also palate feeling like that of rice cake. SOLUTION: The rice cake composition is characterized in that the ratio of rice cake flour to wheat protein is (3:7) to (7:3), and further, is added with a taste agent through reducing the wheat protein. |
