PRODUCTION OF LONG-TERM STORABLE RICE CAKE BY SOAKING RICE IN WATER, GRINDING IN CLEAN ROOM TO PROTECT MICROORGANISM PROLIFERATION AND POLLUTION AND MINIMIZE CHEMICAL CHANGE

摘要

PURPOSE: A method of making long-term storable rice cake by soaking rice in water whose pH is controlled with organic acids, grinding in a clean room of less than class 1000 level of cleanliness to protect microorganism proliferation and pollution and minimize chemical change by contact with air, gelatinizing and then forming is provided. It does not need a sterilization process after packaging rice cake and can storage rice cake for a long period of time. CONSTITUTION: Rice is washed with washing water whose pH is controlled to 2.5 to 5.5 with organic acids and soaked in steeping water whose pH is controlled to 3.0 to 6.8 with organic acids. Thereafter, the soaked rice is ground under conditions of less than class 1000 level of cleanliness at a temperature of less than 20deg.C while maintaining the temperature of hydrated rice and water at 9.9deg.C or less and then heat-treated at 100 to 150deg.C for 1sec to 1hr to give rice cake with a moisture content of 40 to 50% by weight. The organic acids are citric acid, gluconic acid, malic acid or a mixture thereof.