METHOD FOR MANUFACTURING NON-STIFFENING RICE CAKE HAVING SOFT PROPERTY AND RICE CAKE MANUFACTURED BY SAME

摘要

The present invention relates to a method for manufacturing non-stiffening rice cake having a soft property and rice cake manufactured by the same and, specifically, to a method for manufacturing non-stiffening rice cake having a soft property when a user eats the rice cake after the rice cake has been refrigerated or frozen, and rice cake manufactured by the same. The method for manufacturing non-stiffening rice cake includes: a step of maintaining a main ingredient selected among glutinous rice or nonglutinous rice while soaking the main ingredient in water maintaining salt at a temperature of 60-85C for 1-10 hours; a step of naturally drying the main ingredient by hot air at a temperature of 40-60C to remove moisture from the main ingredient until the moisture content reaches 1-5 wt%; a step of adding salt while crushing the dried main ingredient; a step of sterilizing the main ingredient crushed by high temperature vapor and steaming the same; a step of forming dough while preventing hardening due to punching at a low temperature and high temperature by adding at least an ingredient selected from a group composed of sodium acetate, phosphoric propyl distarch phosphate, propylene glycol, lipase, xylanase, and glucanase to the steamed main ingredient; and a step of forming rice cake from the dough.;COPYRIGHT KIPO 2019