| 摘要 |
The present invention relates to a manufacturing method of rice confectionery. More specifically, the present invention comprises: a soaking step (A) for soaking white rice, beans, and black sesame to absorb moisture; a dehydration step (B) for dehydrating the moisture-absorbed white rice, beans, and black sesame; a pulverizing step (C) for pulverizing the dehydrated white rice, beans, and black sesame; a first kneading step (D) for kneading 68-73.7 wt% of pulverized white rice powder, 18-22 wt% of pulverized bean powder, 2-4 wt% of pulverized black sesame, 0.5-1 wt% of salt, and 4-6 wt% of sugar; a second kneading step (E) for re-kneading the paste; a steaming step (F) for steaming the re-kneaded paste at the temperatures of 90-100°C; a molding step (G) for molding the steamed product; a low-temperature drying step (H) for drying the molded product at low temperatures; a cutting step (I) for cutting the dried product performed with the low-temperature drying; a heat drying step (J) for heat-drying the cut product; and a roasting step (K) for roasting the heat-dried product performed with the heat-drying by direct flame. According to the present invention, the manufacturing method is capable of increasing the nutritional value by containing beans and sesame with white rice. |
