RICE PROCESSED FOOD INCLUDING SALT-FREE FERMENTATION MISO

• Main Authors: ISHIYAMA RYOJI, NAKAMURA SUMIKO, YODA TAKEO, OTSUBO KENICHI, EGAWA KAZUNORI
• Format: Patent
• Language: English
• Published: 09.06.2014
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To provide a rice processed food in which a salt-free fermentation miso that does not include common salt, and in which enzymatic activity and a viscosity of a gelatinization liquid or the like are different from a usual miso is kneaded into.SOLUTION: Provided is a rice processed food such as a rice cracker, a western confectionery using rice flour, a rice flour hot cake, a rice flour noodle and a rice flour bread in which a novel salt-free fermentation miso in which enzymatic activity is strong compared with a usual miso, and that lowers a gelatinization viscosity when added to a rice milling flour is kneaded into the processed food, thereby a common salt concentration is low, excellent texture, swelling property, and hot water solubility can be obtained, a long-term storage property is excellent, and effects such as a hypotensive action and an antioxidant action are possessed.