A PROCESS FOR PRODUCING KOREAN CRACKER CONTAINING A DRIED POWDER COMPRISING A BAMBOO LEAF

摘要

PURPOSE: A method of making puffed rice-coated fried rice cake(sanja) containing bamboo leaf powder is provided. The product maintains the traditional taste and flavor of sanja while having a pharmacological action of bamboo(Phyllostachys). CONSTITUTION: To make a dried bamboo leaf, a young bamboo leaf having a size of about 5cm is washed, dried with a hot air drier of 40deg.C for about 1hr, steamed at 100deg.C and then dried with a hot air drier of 49 to 51deg.C for about 8hr, followed by finely grinding to 100 meshes. Thereafter, glutinous rice is soaked in distilled liquor(soju) for 3 to 4 days, finely ground and then agitated with water. The dough obtained is placed on a chopping board, is flattened to a thickness of about 0.5cm while sprinkling glutinous rice flour thereon and cut to a size of 5cmx1cm after hardening. The cut dough is dried on Korean paper(hanji), fried in oil, poured into taffy liquid and then coated with puffed rice containing bamboo leaf powder.