| 摘要 |
PURPOSE:To obtain a rice cake-like food having the appearance and palatability of rice cake and resistant to the deterioration with time after cooking, by adding a specific amount of starch to nonglutinous rice flour, forming the mixture under heating, and drying to a specific water-content. CONSTITUTION:50-90pts.wt. of nonglutinous rice flour is mixed with 50-10pts. wt. of starch such as potato starch, wheat starch, etc., and kneaded thoroughly with 40-60pts.wt. of water or saline water. The mixture is steamed after kneading or blasted with live steam during the kneading process to obtain steamed and gelatinized mixture, which is formed at >=70 deg.C to obtain a raw rice cake or cooled and hardened immediately after steaming and dried to a water-content of 25-50%. |
