| 摘要 |
PURPOSE:To obtain the titled improving agent giving a dough having highly stable physical properties independent of the atmospheric temperature when used in the preparation of a rice cake and suitable for DAIFUKU-MOCHI (rice cake stuffed with sweetened bean jam) or dumpling, etc., by mixing starch and lecithin at a specific ratio, heating above the gelatinization temperature, drying and pulverizing the heat-treated product and adding edible oil and fat to the powder. CONSTITUTION:A powdery lecithin starch is produced by mixing (A) 100pts. of starch such as potato starch or wheat starch with (B) 1-50pts. of a lecithin such as soybean lecithin or yolk lecithin, adding (C) water to the mixture, heating at a temperature above the gelatinization temperature and drying and pulverizing the heat-treated product. The objective improving agent can be produced by mixing 100pts. of the powdery lecithin starch with (D) 0-900pts. of edible oil and fat such as rapeseed oil, palm oil or fish oil. |
