IMMERSION LIQUIDS COMPOSITION FOR RICE AND METHODS OF MAKING RICE CAKE USING THE SAME

摘要

The purpose of the present invention is to provide an immersion solution composition for soaking rice and a manufacturing method of a rice cake using the same, capable of minimizing an aging phenomenon and quality degradation when a frozen rice cake is distributed and extending a flavor period after thawing and a period of circulation. Disclosed in the present invention is the immersion solution composition for soaking rice which is manufactured by mixing 1.62-3.24 weight parts by weight of Gum Arabic with 1.08-2.16 parts by weight of Xanthan Gum per 900 parts by weight of water.