Abstract
Outer layer of Kimishigure in good quality was obtained when 10% egg yolk and 5% rice powder “jo-shin-ko” was added to “shiro-neri-an” containing minimum water and sugar. Kimishigure thus made was easy to handle, adequately cracked in surface, tasty, and good mouthfeel. Expansion and adhesion of outer layer of Kimishigure were affected by the content of water, sugar, egg-yolk, rice powder and the condition of an-cells each other.
