PREPATATION METHOD OF GLUTINOUS RICE STARCH FOR YUKWA AND PREPARATION METHOD OF YUKWA

摘要

A method for making glutinous rice starch for oil-and-honey pastry is provided to avoid a need for a water dipping step requiring a long period of time, and to allow production of oil-and-honey pastry in a simple and clean manner. The method for making glutinous rice starch for oil-and-honey pastry comprises the steps of: mixing glutinous rice starch with water; and applying a desired pressure to the mixture so as to apply a physical impact to glutinous rice starch particles, thereby reducing the particle size. In the mixture of starch with water, the starch is present in an amount of 5-45 wt% based on the total weight of the mixture. The pressure application step is carried out under 10,000-60,000 psi.