LIN, MAO HSIANG,林茂祥,林茂祥,LIN, HSIN YI,林幸仪,林幸儀,LIN, MENG YI,林孟仪,林孟儀
申请号：
TW102136697
公开号：
TW201513793A
申请日:
2013.10.11
申请国别(地区):
TW
年份:
2015
代理人:
摘要：
A method for manufacturing rice ball which can strengthen the freshkeep effect under the condition of normal temperature and the structure thereof, which utilizes an edible shell layer with low water activity after being solidified to wrap a rice ball at 80 to 100 degrees, which can ensure freshness of the rice ball and avoid bacteria breeding without using chemical antistaling agent, thus improving consumers purchase intention and the economic benefits.本發明提供一種製造可常溫狀態下延長保鮮效果之飯糰的方法及其結構,透過選用可食用、並能固化成為低水活性的可食用殼層,以該可食用殼層包覆於由米飯構成之飯糰外表面,除了生產過程中是於該飯糰處於80~100℃之不利於細菌生長的狀態下同時固化成該殼層,確保飯糰的新鮮,固化成形的可食用殼層則又憑藉其低水活性的特性而能確實阻卻細菌的孳長,藉此,不須使用化學的保鮮劑便能有效延長飯糰結構的保鮮效果,且透過改變可食用殼層的顏色、味道及口感等,則又能提供多樣化的外觀呈現,提高消費者的購買慾望,創造更高的經濟效益。10‧‧‧飯糰11‧‧‧米飯20‧‧‧可食用固化殼層40‧‧‧防塵膜
