Title:
RICE CAKES
Document Type and Number:
Japanese Patent JP3107520
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a rice cake capable of not readily being dissolved even by addition to a liquid food, having texture immediately after preparation, capable of maintaining high elasticity for a long period of time, by coating a rice cake containing lysolecithin with a rice cake containing a thermally coagulable protein, etc.
SOLUTION: This rice cake is obtained by coating (B) a rice cake 2 containing preferably 0.001-5.0wt.% of lysolecithin, more preferably 1-70wt.% of phosphoric acid cross-linked starch with (A) a rice cake 1 containing any of preferably 0.1-30wt.% of a thermally coagulable protein, preferably 0.05-30wt.% of trehalose and/or sorbitol and preferably 0.0001-0.5wt.% of transglutaminase. The weight ratio of the components A to B is in the range of preferably 1/1 to 1/4. Preferably, the rice cake has been heat-treated under pressure.
More Like This:
Inventors:
Muneo Miyao
Fumiho Ohata
Fumiho Ohata
Application Number:
JP29684696A
Publication Date:
November 13, 2000
Filing Date:
November 08, 1996
Export Citation:
Assignee:
House Foods Co., Ltd.
International Classes:
A23L7/10; A23G3/00; A23G3/34; A23G3/48; (IPC1-7): A23L1/10; A23G3/00
Domestic Patent References:
| JP690690A | ||||
| JP9220063A | ||||
| JP67070A | ||||
| JP50904B1 |