YAM-GLUTINOUS RICE CAKE COMPRISING ANDONG-YAM WITH IMPROVED FUNCTIONALITY, PRESERVABILITY, AND NUTRITION, AND PRODUCTION METHOD THEREOF

摘要

The present invention relates to a glutinous rice cake comprising Andong-yam, and a production method thereof and, more specifically, to a method for producing glutinous rice cake with improved functionality, preservability, and a nutrition, and a glutinous rice cake produced therefrom. The method for producing glutinous rice cake uses yam powder and rice bran powder instead of using a synthetic emulsifier to prevent low texture and hardness of an existing glutinous rice cake by adding an antimicrobial medicinal plant powder instead of using a synthetic preservative.;COPYRIGHT KIPO 2017