| 摘要 |
PURPOSE: To obtain a readily available and inexpensive raw material for Japanese-style confectioneries, preparable into desired physical properties and applicable to various kinds of the Japanese-style confectioneries and capable of preventing the retrogradation from occurring in freezing and refrigerating without deteriorating characteristics such as rice caky feeling, elasticity, softness, surface luster and transparency unique to the produced Japanese-style confectioneries. CONSTITUTION: This raw material for Japanese-style confectioneries comprises a mixture of a cross-linked tapioca starch with an uncross-linked tapioca starch used therefor. Tapioca starch treated by cross-linking and simultaneous esterifying and/or etherifying is preferably used as the cross-linked tapioca starch. Tapioca starch untreated or treated by low-substituted esterifying and/or low-substituted etherifying is preferably used as the uncross-linked tapioca starch. The raw material can be used as that for the various Japanese-style confectioneries such as bean-jam cakes, UIROs (sweet rice jellies), GYUHIs (starch pastes) and buns with a bean-jam filling. |
