| 摘要 |
PURPOSE:To prepare a rice cracker having the fragrance of SAKE (Japanese rice wine), unique taste and flavor and remarkably improved preservability and expected to suit as a cake for adult, by adding a specific amount of SAKE lees and SAKE to a raw material such as wheat flour. CONSTITUTION:14-28wt.% SAKE lees is sufficiently kneaded, left standing for a specific period, added with 1-6wt.% SAKE and 19-33wt.% sugar, thor oughly kneaded and left standing to effect the fermentation of the mixture. The mixture is added with 19-33wt.% wheat flour and 6-20wt.% egg and thoroughly kneaded to obtain dough. The hardness of the dough is adjusted with a proper amount of water and the dough is baked with a baking machine using a proper baking mold, etc., to form a rice cracker having arbitrary shape and size.
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