PURPOSE:To provide the titled soft rice cake storable for a long period at a low temperature without lowering the softness, by adding a specific enzyme and a specific emulsifier (and/or oil and fat) to the pastry of rice cake. CONSTITUTION:Steamed glutinous rice, glutinous corn, glutinous millet, etc. is ground and pounded by conventional method to obtain a hydrated pastry of rice cake having homogeneous texture. The pastry is added with (A) about 0.01- 3wt% alpha-amylase (an enzyme) and (B) about =3wt% sorbitan fatty acid ester (e.g. sorbitan tristearate) (an emulsifier) and/or a medium-chain fatty acid triglyceride (e.g. caproic acid triglyceride) (an oil or fat) at about =70 deg.C, and is kneaded homogeneously to obtain the objective soft rice cake.
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