| 摘要 |
PURPOSE:To obtain rice cake (packed food) having crispy and good texture after boiling without fear of change in shape by boiling, by packing a starch raw material hydrated blend into a food material or not packing and heating the packed blend or blend to gelatinize starch. CONSTITUTION:Nongelatinized starch raw material powder such as glutinous rice, nonglutinous rice powder, etc., is blended with an aqueous medium such as water, soybean milk, milk, etc., and preferably with edible fats and oils or a fat and oil composition to give a nongelatinized starch raw material hydrated blend. Then, the hydrated blend is packed into a food material such as fried bean curd, etc., by the use of a packing machine of piston partial feed type, etc., or is not packed and heat-treated at a temperature enough to gelatinize the starch raw material and further cooled to give rice cake or a rice cake packed food. The hydrated blend preferably contains an emulsion or paste obtained by homogenizing fats and oils with thermally coagulable protein and water. |
