THE RICE CAKE IN WHICH LONG-TERM PRESERVATION IS POSSIBLE AND WHICH DOES NOT BECOME HARD, AND ITS PRODUCTION METHOD AT ROOM TEMPERATURE

摘要

PURPOSE: A manufacturing method of rice cake is provided to preserve rice cake for a long time at room temperature without adding an emulsifier, an organic acid, or an acidulant, and to prevent from hardening and retrogradation. CONSTITUTION: A rice cake manufacturing method comprises the steps of: (1) a rice washing and immersing step, (2) a pulverizing step, (3) a blending step, (4) a molding step, (5) a sterilizing step, and (6) a packing step. Ice is added in the blending step. In the molding step, a rice cake dough is filled in a package formed of paper or plastic, and thus a filling inlet and outlet are finalized. The paper is one selected from special paper, which is general paper coated with plastic, paper for preventing water evaporation, and paper having osmotic pressure characteristics and durability in vacuum packaging and high temperature heating, and the plastic is one component or a mixture including components selected from PP, PVC, PE, NYLON, and PVDC. The vacuum packaged dough rice cake is sterilized by pressing at a temperature of 110 to 140>= for 5 to 30 minutes at a pressure of 0.5 to 3 Bar. [Reference numerals] (AA) Rice washing and immersing step; (BB) Pulverizing step; (CC) Blending step; (DD) Molding step; (EE) Sterilizing step; (FF) Packing step;