PROBLEM TO BE SOLVED: To provide a puree-shaped rice processed food, when being added to a processed food essentially consisting of wheat flour, an egg or the like, free from the size of bubbles upon fermentation and finish quality that bubbles uniformly enter.SOLUTION: Provided is a puree-shaped rice processed food in which the value of low molecular weight amylopectin/high molecular weight amylopectin is 1.5 or higher. This puree-shaped rice processed food can be produced by heating a mixture of rice and water and thereafter pulverizing the same by a stone mill type grinder. According to this invention, the viscosity of the puree-shaped rice processed food is reduced, and is made easy to be mixed with wheat flour, and, even if it is added to a processed food essentially consisting of wheat flour, an egg or the like, the puree-shaped processed food free from a change in finish quality can be provided.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】 小麦粉や卵等を主体とした加工食品に加えたときに、発酵させたときの気泡の大きさ、均一に気泡が入るといった仕上がり品質に変わりがない、ピューレ状の米加工食品を提供すること。【解決手段】 「低分子量アミロペクチン/高分子量アミロペクチン」の値が1.5以上である、ピューレ状の米加工食品。このピューレ状米加工食品は、米と水の混合物を加熱したのち、石臼式磨砕機により粉砕することで、製造できる。 本発明に寄れば、ピューレ状米加工食品の粘性が低下し、小麦粉と混ざりやすくなりなって、小麦粉や卵等を主体とした加工食品に加えても、仕上がり品質に変わりのないピューレ状加工食品を提供することができる。【選択図】図1
