| 摘要 |
PROBLEM TO BE SOLVED: To provide compounded rice flour giving a rice flour dumpling preservable in refrigerated state over a long period without causing the hardening of the dumpling by compounding rice flour with gelatinized cross-linked starch and wheat gluten. SOLUTION: Rice flour is compounded with gelatinized cross-linked starch and wheat gluten. The amounts of the starch and the gluten are preferably 10-20% and 2-6%, respectively. For delaying the hardening in the case of producing a rice flour dumpling from the compounded rice flour, it is preferable to knead the flour with water of an amount to get the water content of 55-65% in the mixing process and 60-70% in the product. The kneaded mixture is usually formed, boiled and cooled with water. A rice flour dumpling having the optimum hardness meeting the combination with other food material, the temperature of the dumpling in taking, etc., can be prepared since the hardness of the rice flour dumpling can be controlled to an extent by controlling the amounts of the gelatinized cross-linked starch and the wheat gluten. |
