| 摘要 |
PURPOSE:To make rice ball have excellent preservability and processability without sourness nor odor of acid by containing vinegar solution containing egg shell, sodium bicarbonate and caustic soda, etc., and oils and fats in rice ball. CONSTITUTION:(A) Vinegar or an aqueous solution containing (a) acetic acid, (b) sodium hydroxide and (c) egg shell or sodium bicarbonate in a ratio of (a):(b):(c)=1:0.3-0.5:0.6-0.9 and (B) oils and fats (preferably soft margarine) are added to boiled rice and shaped to rice ball, then quickly frozen to afford frozen rice ball for microwave oven. Adding amount of each component is: <=0.1wt.%, preferably 0.01-0.04wt.% acetic acid in the component A and 0.1-2.0wt.% the component B to total weight of the rice ball. |
