| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject material that has reduced viscosity, glutinous tackiness and adhesivity which are peculiar to rice, and can be applied to a wide variety of food areas, including side dishes as well as confectionery such as cakes and cookies, by mixing albumen of eggs or bubbled albumen with raw rice, and solidifying the albumen by heating. SOLUTION: This raw material is obtained by mixing albumen of eggs or bubbled albumen with raw rice grains or pregelatinized rice grains, and solidifying the albumen by heating. The rice grains converted into the pregelatinized form are dispersed without mutual association in the bubbled albumen and have a structure that retains the form of rice grains; therefore being useful as a new type of food material that makes the best use of the lightly seasoned taste and nutritive value inherent in rice. |
