PRODUCTION OF PROCESSED PRODUCT OF NONGLUTINOUS RICE, PRODUCTION OF RICE CAKE-LIKE FORMED BODY AND PRODUCTION OF PREGELATINIZED FLOUR

• Main Authors: NABEYA TAKASHI, YOSHII YOICHI, MOROHASHI KEIKO, EGAWA KAZUNORI
• Format: Patent
• Language: English
• Published: 11.07.2000
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To obtain the subject product such as a rice cake-like formed body capable of reducing hardness of nonglutinous rice at a proper water content and producible by using an existing rice cake-producing facility by mixing a specific buffer solution with pectinase, or the like, to give a treating solution, immersing polished nonglutinous rice in the treating solution and preparing steamed nonglutinous rice having a specific water content by washing with water, or the like. SOLUTION: A buffer solution which is a mixed solution of phosphoric acid and another organic acid (preferably citric acid) is blended with pectinase and protease to give a treating solution, in which polished nonglutinous rice is immersed preferably for >=5 hours. The polished nonglutinous rice is washed with water, steamed, hydrated and steamed again, and steamed nonglutinous rice having about 50% water content is prepared to give the objective product. In order to obtain a rice cake-like formed material, the steamed nonglutinous rice is milled by a mortar, kneaded, mixed, or the like. The rice cake-like formed body is baked by a hot roll and ground to give pregelatinized flour useful for a soup having high water dispersibility, flour for a deep-fried food to be lightly fried with excellent oil removal, or the like.