SATO TAKESHI,佐藤 壮,MORITA HIDEKI,森田 英樹,OGAWA MUTSUMI,小川 睦美,KONO HIROSHIGE,河野 博繁
申请号：
JP2016005954
公开号：
JP2017123828A
申请日:
2016.01.15
申请国别(地区):
JP
年份:
2017
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a rice cake-like food having physical property for expanding without solidifying even at low temperature with inhibiting aging or syneresis and rice cake-like texture and bread and baked confectionery containing the rice cake-like food.SOLUTION: There is provided a rice cake-like food containing glutinous rice powder of 20 to 35 wt.%, waxy corn, rice powder or processed starch derived from the glutinous rice powder of 2 to 10 wt.%, glucomannan powder of 0.2 to 1.8 wt.% and water of 60 wt.% or more. There is provided a manufacturing method of a rice cake-like food having a step for heating and stirring a mixture containing the glutinous rice powder, the waxy corn, the processed starch derived from the glutinous rice powder, the glucomannan powder and water with a stirring device, a step for filling and sealing the mixture in a container after conducting the heating and stirring and a step for low temperature retort treatment on the mixture sealed in the container.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】老化や離水を防止して、低温になっても固くならずに伸びる物性と餅らしい食感を有するもち様食品及びもち様食品を含有するパン並びに焼成菓子の提供。【解決手段】もち米粉20~35重量%、ワキシーコーン、米粉、又はもち米粉由来の加工澱粉2~10重量%、グルコマンナン粉0.2~1.8重量%、及び、水60重量%以上を含有するもち様食品。もち米粉と、ワキシーコーン、米粉、又はもち米粉由来の加工澱粉と、グルコマンナン粉と、水と、を含む混合物を攪拌装置で加熱攪拌するステップと、前記加熱攪拌を行った後に前記混合物を容器に充填及び密封するステップと、前記容器に密封された前記混合物を低温レトルト処理するステップと、を有するもち様食品の製造方法。【選択図】図1
