| 摘要 |
PROBLEM TO BE SOLVED: To obtain a rice cake capable of not readily being dissolved even by addition to a liquid food, having texture immediately after preparation, capable of maintaining high elasticity for a long period of time, by coating a rice cake containing lysolecithin with a rice cake containing a thermally coagulable protein, etc. SOLUTION: This rice cake is obtained by coating (B) a rice cake 2 containing preferably 0.001-5.0wt.% of lysolecithin, more preferably 1-70wt.% of phosphoric acid cross-linked starch with (A) a rice cake 1 containing any of preferably 0.1-30wt.% of a thermally coagulable protein, preferably 0.05-30wt.% of trehalose and/or sorbitol and preferably 0.0001-0.5wt.% of transglutaminase. The weight ratio of the components A to B is in the range of preferably 1/1 to 1/4. Preferably, the rice cake has been heat-treated under pressure. |
