PURPOSE: To obtain the cut and packaged rice cake excellent in quality, flavor and appearance even after preservation for a long period by placing a high-common salt cheese on a rice cake without containing common salt, integrally and hermetically sealing the rice cake carrying the cheese thereon, making the common salt in the cheese migrate to the cut rice cake and keeping the common salt content in the cheese and cut rice cake in an equilibrium state.
CONSTITUTION: A high-common salt cheese with about 2-5% common salt content is placed on a rice cake without containing common salt, integrally and hermetically sealed and preserved. The common salt in the high-common salt cheese is made to migrate to the cut rice cake during the preservation to attain the common salt content in the cheese and cut rice cake in an equilibrium state within the range of 0.5-1.2%. Thereby, the objective cut and packaged rice cake carrying the cheese thereon is obtained. Furthermore, the high-common salt cheese can be produced by adding common salt to natural cheese so as to provide 2-5% common salt content in the final product, melting and emulsifying the cheese. Alternatively, about 0.2-0.3% common salt can be also contained in the cut rice cake without using the high-common salt cheese to produce the cut and packaged rice cake carrying the cheese thereon.
| WO/1985/005252 | SALT MIXTURE HAVING A LOW SODIUM CONTENT, USED AS SUBSTITUTE FOR COOKING SALT |
| WO/2023/191025 | FIBER-STRUCTURED CHEESE |
| WO/2002/003808 | PICKLING MACHINE |
YONEDA YOSHIKI
HAYASHI SHUNJI
AIZAWA SHIGERU
ARIE YASUHIKO
