| 摘要 |
PURPOSE: A chocolate bar filled with rice cake and a manufacturing method thereof are provided to prevent the rice cake from being contaminated by microbes by concurrently extruding a bar-shaped rice cake and vegetable cream and to prevent chocolate quality degradation. CONSTITUTION: A manufacturing method of a chocolate bar filled with rice cake comprises mixing 50-62 wt% of tapioca starch, 35-45 wt% of glutinous rice powder, 1-2 wt% of refined salt, 1-2 wt% of glycerin fatty acid ester, and 0.1-1 wt% of sugar fatty acid ester and manufacturing a rice cake base by steam boiling off the same in a steam-mixer; measuring, melting, and homogenizing 25-30 wt% of white sugar, 5-10 wt% of trehalose, 25-30 wt% of starch syrup, and 35-40 wt% of polyglycitol syrup and manufacturing a sugar solution by heating the same; mixing the rice cake base, the sugar solution, and fruit chips to manufacture the rice cake; manufacture vegetable cream; concurrently extruding the rice cake and vegetable cream; cooling and cutting the extruded rice cake bar in a first cooling room; manufacturing a chocolate for coating, and spreading the exterior surface of the rice cake bar with the manufactured chocolate and the vegetable cream; and cooling the same in a second cooling room. [Reference numerals] (AA) Step of manufacturing rice cake by the processes of manufacturing a rice cake base, manufacturing a sugar solution, and mixing the rice cake base, the sugar solution, and fruit chips; (BB) Step of manufacturing vegetable cream; (CC) Step of simultaneously injection molding the rice cake and the vegetable cream; (DD) Step of cooling and cutting extruded contents; (EE) Step composed of the processes of manufacturing chocolate for coating, coating the manufactured chocolate on cut rope type rice cake coated with the vegetable cream, and cooling |
