PURPOSE: To decrease the viscosity change of a batter liquid with time after preparation, by adding a specific small amount of wheat flour to rice flour converted to α-form.
CONSTITUTION: 95.0W99.7wt% of α-rice flour is mixed with 5.0W0.3wt% of wheat flour. The α-rice flour used as the main raw material is prepared by converting rice or broken rice (unpolished or polished rice) to α-form with heat, drying the α-rice having an α-starch content of ≥50%, preferably ≥70%, and pulverizing the product, or by pulverizing rice to a desired size, converting the rice flour to α-form and drying the product. It is especially preferable to use α-rice flour obtained by heating the raw rice with the stream of super-heated steam at high temperature and pressure in the state of being suspended in a heating pipe, discharging the heated rice quickly to a low-pressure atmosphere, and crushing the resultant expanded rice.
ARAI AKIRA
NOBUHARA AKIO
YAMAMOTO TETSUO
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