| 摘要 |
PURPOSE: To obtain a rice cake-like or dumpling-like food product which causes no aging or melting with high retention of texture and shape, even when it is heat-treated at elevated temperature by heating a mixture of adjusted and processed product of milk serum protein, starch, glue rice flour and salts. CONSTITUTION: A mixture of (A) an adjusted and processed food product from milk serum protein, (B) starch, (C) glue rice flour (preferably SHIRATAMAKO) and salts (preferably a water-soluble salt such as sodium chloride) is heated, preferably at 90-130 deg.C. The component A is prepared for example, by removing low-molecular-weight compounds from milk whey, adjusting the product in its pH to <=4 or >=6 and followed by heat treatment. It is preferred that the amount of the component A is 10-40wt.%, the component B, 5-30wt.%, and the component C, 1-10wt.%. The amount of the component D is preferably 5-300mM, in the case that the metal of the salt is monovalent and 5-100mM in divalent. Further, saccharides can be added and sucrose, maltose and the lie are recommended. |
