| 摘要 |
PROBLEM TO BE SOLVED: To enable a half-baked Japanese cake to be softened without losing penetration of a seasoning solution and easily performable adjusting taste with preventing penetration of a large amount of the seasoning solution, and further contrive to improve not to generate unevenness of hardness or taste of the product as well as possible even in relaxing conditions of translation from a baking process to a dipping process. SOLUTION: This method for producing a half-baked Japanese rice cake comprises a molding process (1-8) molding a rice cake raw material obtained by making a rice cake raw material to rice cake, etc., to a prescribed shape, a drying process (1-9) drying the rice cake raw material molded in the molding process, a baking process (1-10) baking the rice cake raw material dried in the drying process and a dipping process (1-11) dipping the unglazed product baked in the baking process in a seasoning solution to make a half-baked state, and in the baking process, the rice cake raw material is baked in adjusting to such a degree that an inside of the unglazed product after the baking to be softer by having higher water content than the surface, then a shaking off process (1-12) charging the product after dipped in the seasoning solution in an ultracentrifuge machine after the dipping process to shake off an excess seasoning solution attached on the product is provided. |
