| 摘要 |
PURPOSE:To obtain the subject rice cakes composed of a brown non-glutinous rice as the main component and having a remarkably excellent taste using simple processed by steaming a mixture of a brown non-glutinous rice and a small amount of polished glutinous rice respectively immersed in water, etc., and pounding the steamed material with a pestle. CONSTITUTION:In water, a dilute citric acid, a dilute ethanol, etc., 100pts.wt. brown non-glutinous rice is immersed for >=24hr and 25-35pts.wt. polished glutinous rice is separately immersed in water for the order of 6hr followed by sufficient mixing thereof and removal of water. The resultant mixture of the above-mentioned two components is then steamed using a steam of >=120 deg.C for >=30min and subsequently pounded with a pestle to a degree of the order of 20% using a mortar after adding a suitable amount of salt. In this case, the above-mentioned pounding is carried out moderately using the mortar in which the space between the pounded pestle and the mortar is suitable so that the glutinous rice may be formed into a through rice cake state without crushing the non-glutinous rice. Thereby the objective rice cake composed of the brown non-glutinous rice as the main component can be obtained. |
