| 摘要 |
PURPOSE:To obtain a rice cake, containing rice bran, and having improved nutritive value and good sense of eating and flavor, by adding rice bran heat- treated with superheated steam to polished glutinous rice, and producing the rice cake by the conventional method thereafter. CONSTITUTION:Rice bran of glutinous rice or nonglutinous rice is heat-treated with superheated steam preferably at 140-200 deg.C for about 0.5-30sec, and the resultant heat-treated rice bran is added to polished glutinous rice. The resultant dough is then subjected to the conventional method to produce the aimed rice cake. The amount of the rice bran to be added is preferably about 0.5-30wt% based on the glutinous rice. Thus, the nutriments transferred to the rice in polishing the glutinous rice can be returned to the rice cake. For example, the addition of 10% rice bran thereto provides the rice cake having the nutritive value similar to that of the rice cake made from 100% unpolished rice. Furthermore, rice bran fibers are formed into fine particles by the heat treatment with the superheated steam, and therefore the sense of eating is better than the rice cake made from unpolished rice. |
