PURPOSE: To prepare the titled food having excellent preservability, by decomposing and softening unpolished rice powder with enzyme, mixing with wheat flour, added with saccharase and yeast to obtain ripened pastry, added further with whole soybean flour to obtain finished pastry, and dividing, forming and baking the pastry.
CONSTITUTION: Unpolished α-rice flour is added with hemicellulase dissolved in hot water to hydrolyze and soften the hardly digestible cellulosic material. A major part of wheat flour and water are added to the product, and the mixture is further mixed with an emulsifier, a binder such as sugar ester, and amylase capable of liquefying and saccharifying starch. Yeast is added to the mixture while liquefying a part of the starch, and the pastry is fermented. The ripened pastry is mixed with the remaining part of wheat flour, sugar, vegetable oil, salt, skim milk, etc. and whole soybean flour, and a major part of the starch is saccharified with the β-amylase contained in the pastry. The total amount of the unpolished α-rice fluor is 50% of the total amount of the wheat flour. After the completion of fermentation, the product is divided, formed, and roasted in a toaster to obtain the titled food.
HIRATA SHIYOUZOU
ASANO FUSAZOU
HIRATA SHIYOUZOU
ASANO FUSAZOU