| 摘要 |
PROBLEM TO BE SOLVED: To obtain a rice cake incapable of being dissolved in a liquid food such as a sweet red bean soup suspending rice cakes and maintaining characteristic softness, elongation and elasticity of dough, excellent in texture by containing any of trehalose, sorbitol and transglutaminase. SOLUTION: This rice cake contains any of preferably 0.05-30wt.% of trehalose and/or sorbitol and preferably 0.0001-0.5wt.% of transglutaminase. Preferably, the rice cake has been heat-treated under pressure. Preferably, the rice cake is added to a liquid food. |
