| 摘要 |
PURPOSE:To improve workability of production of rice cake dough and quality of a product and simultaneously contrive prevention of aging of starch, by combining and blending a rice flour or rice starches with lactose and/or sugar alcohol weak in reducing properties and edible oil at a specific ratio. CONSTITUTION:Blend of grain flour suitable for WAGASHI (Japanese-style confectionery) is usually used as the above-mentioned rice flour or rice starches. Preferably crystalline lactone powder or the lactone powder and several sugar alcohol and edible oil and fat are added thereto. Oil and fat solid at ordinary temperature and capable of readily adding and blending to powder without being limited to natural oil and fat or processed oil and fat, preferably e.g., margarine or shortening having oxidation stability are used as the edible oil and fat. 50-97wt.% rice flour or rice starches are blended with 20-40 wt.% lactose and sugar alcohol and 1-10wt.% edible oil and fat to produce the MOCHI (rice cake). |
