| 摘要 |
A method of manufacturing sweet rice cake(Yaksik) by sealing a mixture of soaked rice as a main material, jujubes and chest nuts as a subsidiary material, sugar and salt as a seasoning material and caramel sauce in a vacuum state and heating in a retort sterilizer is provided to ensure the distribution period of more than 3 months through complete sterilization and provide optimal sensory characteristics related with taste, flavor and flavor. Raw material is put into a vessel, vacuumed with inert gas, sealed, sterilized and heated in a retort sterilizer and then cooled. The sterilizing and heating process contains: sterilizing at 110 to 115deg.C by gradually raising the pressure to 1.35 kg/cm^2 from 0.01 kg/cm^2 for 20 to 35min; and heating at 115 to 125deg.C by gradually raising the pressure to 2.30 kg/cm^2 from 1.35 kg/cm^2 for 25 to 40min. The cooling process is achieved by draining off hot water from the retort sterilizer, supplying cold water and gradually reducing the pressure from 2.30kg/cm^2 for 40 to 50min. The raw material contains: 60 to 75% by weight of soaked rice as a main material; 6 to 20% by weight of jujubes and chest nuts as a subsidiary material; 17 to 30% by weight of sugar and salt as a seasoning material; and 2 to 5% by weight of caramel sauce. The seasoning material contains 9.75 to 15.3% by weight of sugar, 2 to 4% by weight of dark soy sauce, 1 to 3% by weight of sesame oil, 4 to 7% by weight of honey, 0.05 to 0.2% by weight of cinnamon bark powder and 0.2 to 0.5% by weight of salt, based on the total weight of the raw material. |
