MANUFACTURING METHOD OF KOREAN CONFECTIONERY USING FRUIT AND RICE FLOUR AND KOREAN CONFECTIONERY USING FRUIT AND RICE FLOUR MANUFACTURED BY THE SAME

摘要

PURPOSE: A manufacturing method of Korean snack is provided to suppress the aging and have excellent flavoring properties using rice flour gelatinized with fruit juice. CONSTITUTION: A filling is manufactured. Gelatinized rice flour is manufactured by mixing 20-30 parts by weight of rice powder to 100 parts by weight of fruit juice and heating it for 5-6 minutes at 100-105C. The outer cover is manufactured by putting 3-7 parts by weight of rice flour, gelatinized rice flour 45-55 parts by weight, filling 8-12 parts by weight, and 20-30 parts by weight of agar jelly and boiling until 102C. 100 parts by weight of the filling is surrounded with 60-70 parts by weight of an outer cover. After putting 1-3 parts by weight of agar jelly to 100 parts by weight of the fruit juice and boiling at 100-105C for 5-10 minutes, agar jelly is manufactured by putting 65-75 parts by weight of sugar and 5-15 parts by weight of starch syrup and boiling it down.