| 摘要 |
PURPOSE:To obtain the title food good in shape-retainability with its quality preserved for a long period of time by boiling a rice material with an aqueous cooking solution mixed with a gelling agent, and by adding a thermocoagulant in a powdered state to the system followed by compression molding, heating treatment, and then cooling. CONSTITUTION:A rice material predominant in raw rice is boiled with an aqueous cooking solution mixed with a gelling agent, and the boiled rice is then incorporated with a thermocoagulant in a powdered state followed by compression molding and heating treatment. Thence, the resulting rice food is cooled, thus obtaining the objective molded thermocoagulated food. Said thermocoagulant is pref. curdlan, while said gelling agent, gelatin. |
