Abstract
The authors tried to enrich the rice cake (“Mochi”) by covering it with calcium carbonate powder. During the rice cake is still hot and soft, it is cut into the lump of about 60g. and turned on the powder. By this procedure, calcium content of the rice cake increased to be 0.12-0.14 per cent.This adhered calcium carbonate was proved to protect the rice cake from the infection of molds.
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