| 摘要 |
PROBLEM TO BE SOLVED: To provide a frozen rice dumpling covered with bean jam that has the same appearance, texture and taste as those of the freshly prepared rice dumpling, while the rice dumpling is kept soft even when it is refrigerated and cases no dripping, even when it is thawed. SOLUTION: Glutinous rice grains are washed with water, soaked in water for >=5 hours and steamed up. In a vacuum kettle, a carbohydrate solution and aβ-amylase-containing enzyme preparation solution are added to the steamed glutinous rice and they are mixed under stirring. Further, they are heated at about 90 deg.C while being stirred, then the heated product is transferred into a vessel and allowed to stand for more than 2 hours while the vessel is covered with a lid. Finally, the treated rice grains are formed into balls of suitable sizes and the glutinous rice balls are coated with bean jam to give the objective rice dumpling covered with bean jam. The finished rice dumpling covered with the bean jam is rapidly frozen.
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