A Method for Producing a Not-Stiffening Type of a Rice Cake Maintaining a Soft Property and the Rice Cake Produced by the Same

摘要

The present invention relates to a method of making rice cakes soft and resistant to hardening, and rice cakes made thereby and, more specifically, to a method of making rice cakes capable of remaining soft and resistant to hardening even when taken after being stored frozen or refrigerated; and to rice cakes made thereby. In particular, the method comprises: a step in which a main ingredient, selected from glutinous rice or non-glutinous rice, is immersed in salty water maintained at 60-85°C over one to 10 hours; a step in which the main ingredient is dried with hot air at 40-60°C and then naturally dried in order to remove water therefrom, so that a water content reaches 1-5 wt%; a step in which the dried main ingredient is ground and added with sa a step in which the ground main ingredient is sterilized and steamed by hot-temperature steam; a step in which the steamed main ingredient is punched at low temperature or high temperature while being mixed with at least one ingredient selected from the group consisting of sodium acetate, hydroxypropyl distarch phosphate, propylene glycol, lipase, xylanase, and glucanase, thereby producing a dough while preventing hardening; and a step in which rice cakes are molded from the dough.