Manufacturing method for rice cake inhibited retrogradation or hardening

摘要

The present invention relates to a method for producing a rice cake with suppressed hardening and aging, and the rice cake prepared by using one or more additives selected from enzymes or chemical additives consisting of amylase, glucoamylase, glycerol and sucrose fatty acid ester of the present invention. It has the effect of delaying the hardening of the skin and aging.