| 摘要 |
PURPOSE:To obtain the subject cake easily eatable to enable the taking of 'MISO' (fermented bean paste) without difficulty by kneading and heating starch syrup and white MISO, adding refined sugar, wheat flour, etc., to the kneaded mixture, adding ingredients such as granulated vegetables, cooling the mixture, adding whole fat milk powder, etc., cooling again and granulating the product while preventing the surface hardening. CONSTITUTION:Starch syrup is mixed with white MISO at a ratio of about 2:1 and kneaded in a kneading pan at 120-140 deg.C under heating. When the MISO begins to dissolve, refined sugar, shortening and wheat flour are added to the mixture to promote the solidification. The mixture is added with ingredients such as granular fruit (e.g. nuts) and dried vegetable are added to the mixture, cooled to 70 deg.C, mixed with whole fat milk powder and corn starch, transferred to a secondary cooler and cooled to about 50 deg.C. When the mixture becomes a glutinous block, it is taken out of the pan and cut and formed into prescribed granular form while preventing the surface hardening by irradiating with a lamp for a short time to obtain the objective cake. |
