| 摘要 |
PURPOSE: Rice jam using brown rice and white rice, and a producing method thereof are provided to improve the convenience of eating rice in a form except for steamed rice. CONSTITUTION: A producing method of rice jam comprises the following steps: roasting brown rice and white rice at 180~200deg C for 15~20minutes; mixing 10~20wt% of roasted brown rice and 80~90wt% of roasted white rice, and adding water before heating at 100deg C; cooling the heated rice mixture at the temperature lower than 70deg C, and mixing the rice mixture and fructose in a ratio of 4:6 before grinding with a mixer; mixing 0.5~2wt% of pectin, 15~25wt% of oligosaccharide, and 20~40wt% of sugar, and heating the mixture at 50~70deg C; mixing the sugar mixture and the rice mixture, and heating at 75deg C; and adding sorbitol, soybean powder, citron juice, and citric acid to the mixture and sterilizing. |
