| 摘要 |
PROBLEM TO BE SOLVED: To obtain heat-resistant Japanese-style dumpling or rice cake which causes no deformation or liquid separation, even when they are retort-heated in a seasoning solution or stored, by mixing starch substance, devil tongue and processed and coagulating β-1,3-glucan and heating them in an alkali solution. SOLUTION: A konjak powder is added to water, swollen and dissolved in the water, as they are stirred at room temperature for about 2 hours. As a starch substance, waxy corn starch, glutinous rice powder or the like and curdlan produced by NTK-u (IFO 13140), a mutant of Alcaligenes faecalis, var. myxogenes strain, as a processed coagulating β-1,3-glucan are added, kneaded with a mixer, formed in disks, when necessary, boiled at 95 deg.C in an alkaline solution, for example 0.18% calcium hydroxide solution, then cooled down to give the objective heat-resistant dumplings or rice cake which are storable without change in form or liquefaction of the solid part, when they are retort-heated in a seasoning solution containing a large amount of water and are stored thereafter. |
