| 摘要 |
PROBLEM TO BE SOLVED: To obtain a rice cake sweets which can be produced in no need of a perplexing process without any adverse effect on the taste, excellent in stability with the passage of time keeping, the initial quality of the prepared. SOLUTION: This rice cake sweets comprising 100 pts.wt. of, as main raw material, a starch material comprising 90-50wt.% of rice and 10-50wt.% of hydroxypropyl starch and 65-400 pts.wt. of saccharine material. The Brix is adjusted to 57-67 deg. at the end of mixing. |
