RICE CAKE HAVING IMPROVED SENSORY CHARACTERISTICS AND KEEPING QUALITY AND PRODUCTION THEREOF

摘要

PURPOSE: A method of making rice cakes(ttok) by inserting a rice cake stuffing(ttokso) into a rice cake substrate(senggi) containing tapioca starch and then coating the outer skin thereof with coconut powders is provided. It has effects of preventing the microbiological spoilage of the product and improving the keeping quality while providing excellent flavor and texture thereto. CONSTITUTION: The rice cake is prepared by the steps of: mixing 10 to 15% by weight of tapioca starch, 10 to 15% by weight of glutinous rice, 0.01 to 0.1% by weight of gums, 0.1 to 1% by weight of salt, 1 to 0.5% by weight of sugar ester and 0.1 to 0.5% by weight of dammar gum, adding half of 50 to 55% by weight of millet jelly(maeka yot) thereto, steaming it at 115 to 125deg.C for 15 to 20min, adding 15 to 20% by weight of refined sugar, half of the remaining millet jelly, 2 to 5% by weight of isomalto-oligosaccharide and 0.5 to 1% by weight of soft wheat flour to the mixture; steaming it for 5 to 10min at 110 to 115deg.C to produce a rice cake substrate; adding 0.5 to 1% by weight of gelatin, based on 100% by weight of the total weight of the rice cake substrate to produce a rice cake stuffing; and inserting 15 to 20 parts by weight of the stuffing into 100 parts by weight of the rice cake substrate to produce rice cake and coating 5 to 10 parts by weight of chocolate on the surface of 100 parts by weight of the rice cake followed by 5 to 10 parts by weight of coconut powder.