| 摘要 |
PROBLEM TO BE SOLVED: To obtain a rice cake-containing thermal sterilization-treated food without causing the loss in shape even by preservation at high temperatures and without deteriorating the texture such as stiffness or an elastic feeling. SOLUTION: This rice cake-containing thermal sterilization-treated food is obtained by making the osmotic pressure of a rice cake containing a starchy substance in an amount of 10-20 wt.% based on the total weight and gellan gum in an amount of >=0.6 wt.% based on the total weight nearly equal to that of a seasoning liquid, carrying out the thermal sterilization treatment and hermetically sealing the resultant mixture. The prepared food is excellent in high-temperature stability. |
