| 摘要 |
PURPOSE:To provide a glutinous cake containing specific amounts of tapioca starch, etc., having a sugar content adjusted to a specific level or over, giving gummi jelly-like palatability, free from change with time and having excellent viscoelasticity. CONSTITUTION:The objective glutinous cake contains 1-30% tapioca starch or modified tapioca starch such as gelatinized tapioca starch, added tapioca starch or cross-linked tapioca starch and preferably further 0.1-10% paste such as agar, carrageenan or gelatin and has a sugariness adjusted to >=60. |
