PROCESS FOR MANUFACTURING THE WAXY RICE FLOUR FOR GANGJUNG BY TREATING AN ENZYME

摘要

Provided is a method of manufacturing glutinous rice flour for fried rice cakes(Gangjeong) through enzyme treatment, which is able to reduce the soaking period for manufacturing the fried rice cakes and the rate of oil absorption as a cause of acidification during storage of the fried rice cakes and produce the fried rice cakes within 3 to 5hr without soaking for 7 to 21 days. The glutinous rice flour for fried rice cakes is prepared by following three methods (i) controlling 20% glutinous rice flour dispersion to a pH of 6.0 at 37deg.C, adding 1 to 25 units of alpha-amylase(per 100g glutinous rice flour), reacting for 120min or 60 to 120min, lowering the pH to 4.0 and centrifuging (ii) putting glutinous rice flour into 0.001M aqueous NaOH solution to obtain 20% glutinous rice flour dispersion, controlling the pH to 10.0 at 50deg.C, adding 20 to 60 units of protease(per 100g glutinous rice flour), reacting for 5 to 180min, lowering the pH to 4.0 and centrifuging or (iii) putting glutinous rice flour into 0.001M aqueous NaOH solution to obtain 20% glutinous rice flour dispersion, controlling the pH to 10.0 to 50deg.C, adding 20 to 60 units of protease(per 100g glutinous rice flour), reacting for 5min, lowering the pH to 4.0, controlling the glutinous rice flour dispersion to a pH of 6.0, additionally adding 25 units of alpha-amylase(per 100g glutinous rice flour), reacting for 60 to 120min, lowering the pH to 4.0 and centrifuging. The 20% glutinous rice flour dispersion is prepared by soaking glutinous rice in water for 2hr, grinding to 20meshes and adding water.