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RICE CASTELLA CAKE WHICH HAS IMPROVED TAST AND FLAVOR, SUBSTITUTES MEAL AND IS HARDLY HARDENED AND METHOD FOR PRODUCING THE SAME CAKE
RICE CASTELLA CAKE WHICH HAS IMPROVED TAST AND FLAVOR, SUBSTITUTES MEAL AND IS HARDLY HARDENED AND METHOD FOR PRODUCING THE SAME CAKE
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机译:口味和风味得到改善,代替餐食且经过严格硬化的米饭Castella蛋糕及其生产方法
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摘要
PURPOSE: Rice castella cake and a method for producing the same cake are provided, thereby improving the taste and flavor of the castella cake, substituting a meal with the castella cake, and inhibiting hardening of the castella cake by addition of enzyme to maintain quality of the castella cake. CONSTITUTION: The method for producing the rice castella cake comprises preparing rice powder with particle size of 20 to 80 micrometer and water content of 4 to 8% and inserting the rice powder into a mixture for dough of the castella cake, wherein 0.1 to 1.0% of amylase is added into the mixture for dough of the castella cake in order to inhibit hardening of the castella cake.
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