| 摘要 |
PURPOSE:To obtain the title crust consisting mainly of rice with both unique flavor and mouth feeling by admixing thickening materials with rice heat-treated with a flavoring solution to such an extent that rice grains remain without complete boiling and by forming the mixture followed by baking in e.g. an oven. CONSTITUTION:A mixture of each appropriate amount of glutinous and non- glutinous rice is well washed, immersed in water for several hours, and put to hydro-extraction. Thence, ca.80-88wt.%. based on the mixture, of a flavoring solution comprising wine vinegar, powdery base of consomme soup, etc., is added to the mixture followed by boiling with mild flame for ca. 18-20min. After that, the product is left to stand for ca. 10min with the conditions retained. Thence, the boiled rice is cooled to ca.10-15 deg.C, and thickening materials, i.e., ca. 15wt.% of the whole egg and ca. 4 wt.% of wheat flour are then added to the rice followed by well mixed in a mixer. The resultant mixed rice is formed using a pizza mold, and a crust dough thus produced is baked in an oven heated to 210-230 deg.C in advance, thus obtaining the objective crust. |
