PRODUCTION OF CANNED SOFT ADZUKI-BEAN JELLY CONTAINING RICE CAKE

摘要

PURPOSE:To obtain the titled canned soft adzuki-bean jelly having texture and flavor of the jelly and rice cake, by gelatinizing glutinous rice flour, etc., milling, treating the gelatinized flour with beta amylase to give rice cake dough, steaming the dough, blending the steamed dough with an aqueous solution of protein, packing the blend into cans, seaming the cans, sterilizing the cans under heating and cooling. CONSTITUTION:Glutinous rice or glutinous millet flour is gelatinized by an extruder and the gelatinized expanded rice material is ground. 100pts.wt. of the ground flour is mixed with 70-100pts.wt. water, steamed, uniformly blended with 0.1-0.3pt.wt. beta-amylase and treated at 60-65 deg.C for 4hr to give raw rice cake dough. Then 100pts.wt. of the rice cake dough is uniformly blended with 100-200pts.wt. ordinary rice cake dough or millet cake dough and a solution obtained by dissolving 0.5-5pts.wt. water-soluble thermally coagulating protein such as dried glair or milk albumin in the equivalent of water to give a rice cake dough 1 blended with protein. Further the dough is dispersed into soft adzuki-bean 3, packed into a can 4, the can is seamed, sterilized under heating and cooled to give the aimed canned jelly.