METHOD FOR PRODUCING FROZEN RICE CAKE FRIED CONFECTIONERY

摘要

PROBLEM TO BE SOLVED: To provide a method for producing frozen rice cake fried confectionery which is preservable for a long period, makes rice cake swell when frying, retains rice cake soft for a few days after frying, and has a crispy surface and flavorful excellent palate feeling.;SOLUTION: This method for producing the frozen rice cake fried confectionery comprises adding, based on 100 pts.wt. of powder from nonglutinous rice, water to 5-30 pts.wt. of rice cake flour, kneading the product followed by steaming, mixing 15-45 pts.wt. of sugar to the product followed by adding 5-30 pts.wt. of potato starch and fermentation enzyme, forming the dough in a desired shape, wrapping the surface of the product with coating which has wheat flour, sugar and egg as the main ingredient, freezing the product to preserve, and frying in oil the frozen product as it is.;COPYRIGHT: (C)2009,JPO&INPIT