| 摘要 |
PURPOSE:To obtain speedy-to-take rice cake, rich in variety in terms of nutrition, always at low cost, independent of heating temperature, heating time, cooking method, etc. CONSTITUTION:Fine powder of raw glutinous rice is incorporated with each appropriate amount of fine powdery other starch substances such as tapioca starch or waxy starch, thermocoagulative substance, calcium, saccharides such as oligosaccharides or syrup, fat or fat composition and chilled water followed by kneading to produce a highly viscous hydrated mixture, which is then molded mechanically and steamed to effect pregelatinization to prevent the objective rice cake thus obtained from dissolution in its cooking under heating. |
