PREPARATION OF RICE CAKE FOR PAN-BROILED RICE CAKE INHIBITED IN RETROGRADATION BY ADDING AMYLASE OR CEREAL FLOUR CONTAINING AMYLASE TO PREGELATINIZED RICE FLOUR

摘要

PURPOSE: A method of making rice cake for pan-broiled rice cake(tteokbokgi) by adding amylase or cereal flour containing amylase to pregelatinized rice flour is provided. It can inhibit spoilage of the product as well as retrogradation and increases the shelf life. CONSTITUTION: Soaked rice is dehydrated, ground, steamed and then cooled at 10 to 60deg.C. Thereafter, 0.1 to 10ppm amylase or cereal flour containing amylase(amount corresponding to 0.1 to 10ppm amylase) is added to 1kg pregelatinized rice flour and formed into rice cake. The amylase or cereal flour containing amylase is used in the form of an aqueous solution. The cereal flour containing amylase is cereal flour selected from the group consisting of rye, wheat flour, oat, regular rice, whole grain rolled wheat, corn, sorghum, millet and barley.