METHOD OF MAKING JEUNGPYUN

摘要

A preparation method of steamed rice cake is provided to delay or prevent the aging of starch by using the hydrolysate extracted from soy protein, thereby increasing the shelf life. A preparation method of steamed rice cake comprises the steps of: (a) mixing 33~38wt% of rice flour, 21~24wt% of raw rice wine, 17~20wt% of sweet water made from fermented rice, 12~15wt% of distilled water, 7~10wt% of sugar, 0.4~3wt% of protein hydrolysate and 0.5wt% of salt, and kneading the mixture; (b) fermenting the dough at 30~40°C for 3~5hr; (c) stirring the fermented dough, and eliminating gas from it; (d) refermenting the stirred dough at 30~40°C for 1~3hr; (e) eliminating gas from the refermented dough, and aging it; (f) forming the aged dough into a fixed shape; and (g) steaming the formed dough at 60~80°C for 5min and then at 90~110°C for 20min.