PREPARATION OF KOREAN TRADITIONAL OIL PASTRY CAPABLE OF COMPLETING SOAKING PROCESS WITHIN 24HR WHILE MAINTAINING TRADITIONAL VEGETABLE OIL FRYING PROCESS

摘要

PURPOSE: A method of making Korean traditional oil pastry(yukwa) capable of completing a soaking process within 24hr while maintaining a traditional vegetable oil frying process is provided. It provides products having good quality characteristics such as a swelling rate, texture, flavor and the like. CONSTITUTION: Glutinous rice is immersed in immersion liquid, ground, formed into specified form, dried, fried in oil and then coated with predetermined material. In the process, the immersion liquid contains: (A) at least one enzyme selected from glycosidase, protease and lipase; or/and (B) a microorganism which secretes at least one enzyme belongs to the A group or produces an acid. The glycosidase is hemicellulase, cellulase, xylanase, pectinase, pullulanase, dextranase, maltogenase and transglucosidase. The microorganism contains at least one selected from lactic acid bacteria, Bacillus strains and yeast.