Title:
PROCESS FOR PRODUCING RICE CAKE FOOD
Document Type and Number:
WIPO Patent Application WO/2005/096830
Kind Code:
A1
Abstract:
A rice cake dough that permits combining with ingredients, such as filling bean jam, at relatively low temperature with high work efficiency, that is of mild sweetness so as to ensure less restraint on the flavor and properties of ingredients, and that is highly resistant to freezing and refrigeration, being capable of suppressing aging symptoms, such as cracking and hardening, even when repeatedly exposed to a temperature history involving changes between freezing/refrigeration region and higher temperature region; a rice cake food from the rice cake dough; and a process for producing the same. Through a process comprising adding a low-sweetness liquid sugar and other low sweetener, etc.-including sugars to a rice cake dough, there can be produced a rice cake confectionery wherein operations, such as bean jam filling, can be performed at low temperature with high work efficiency, which rice cake confectionery is highly resistant to freezing and refrigeration, being capable of suppressing aging symptoms, such as cracking and hardening, even when repeatedly exposed to a temperature history involving changes between freezing/refrigeration region and higher temperature region, which rice cake confectionery is of mild sweetness so as to ensure less restraint on the flavor and properties of ingredients.
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Inventors:
ISHIZAKA YOSHIAKI (JP)
MATSUNAMI HIDENOBU (JP)
MATSUNAMI HIDENOBU (JP)
Application Number:
PCT/JP2005/004970
Publication Date:
October 20, 2005
Filing Date:
March 18, 2005
Export Citation:
Assignee:
FUJI OIL CO LTD (JP)
ISHIZAKA YOSHIAKI (JP)
MATSUNAMI HIDENOBU (JP)
ISHIZAKA YOSHIAKI (JP)
MATSUNAMI HIDENOBU (JP)
International Classes:
A21D2/18; A21D13/04; A21D15/02; A23G3/00; A23L7/10; (IPC1-7): A23G3/00; A23L1/10
Foreign References:
| JPH0984524A | 1997-03-31 | |||
| JPH08242784A | 1996-09-24 | |||
| JPH1118701A | 1999-01-26 | |||
| JPH09107899A | 1997-04-28 |
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