PURPOSE:A processed nonglutinous rice material, obtained by adding water to nonglutinous rice (flour), heating the mixture, and quickly drying the resultant gruellike material, and having viscoelasticity even at 0 deg.C or below without causing easily reversion. CONSTITUTION:Water in an amount of 3 times or more of nonglutinous rice (flour) is added thereto, and the mixture is heated at =70 deg.C to give a gruellike material, which is then quickly dried at about 200 deg.C or below and if necessary pulverized to give a processed nonglutinous rice material with =17% amylose content in the starch. Hot water is then added to adjust the water content of the resultant processed material to 40-50%, and the mixture is kneaded under heating to afford a nonglutinous rice cake. Sucrose, thick malt syrup, glucose or sorbitol in an amount equal to or 2 times or less that of the processed material and hot water are added to the above-mentioned processed material, and the resultant mixture is kneaded under heating and then quenched to afford a starch paste, which is then extended to a sheet form of 1-5mm. thickness. 30-40g frozen food, e.g. ice cream, is wrapped in the resultant sheetlike material to give a composite frozen food.
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