BROWN RICE CAKE AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide a method for producing brown rice cake reduced in harsh taste without impairing the nice-smelling nature and taste inherent therein through easily controlling the water content thereof in a steaming step. SOLUTION: The brown rice cake is produced by a water-absorbing...

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Bibliographische Detailangaben
Hauptverfasser:	KUROKI TOSHIAKI, MIZUGUCHI AYA, MINETA YOSHIO, AOTO HIROMICHI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for producing brown rice cake reduced in harsh taste without impairing the nice-smelling nature and taste inherent therein through easily controlling the water content thereof in a steaming step. SOLUTION: The brown rice cake is produced by a water-absorbing treatment of forcing-of-germination-treated brown rice 10-20 mass% in water content followed by steaming and pounding the resultant brown rice in an open condition, wherein the hardness and the oxalic acid content of the forcing-of-germination-treated brown rice are preferably 18-38 kg and less than 15 mg/100g, respectively. The brown rice cake thus obtained is preferably 40-50 mass% in water content. Thus, the brown rice cake is improved in palate feeling, taste and nice-smelling nature. COPYRIGHT: (C)2004,JPO