RICE CAKE FOR DELAYING RETROGRADATION AND MANUFACTURING METHOD THEREOF

摘要

PURPOSE: Provided are a rice cake for delaying retrogradation and its manufacturing method, thereby inhibiting the lowering of flavor, acidification and retrogradation of the cake. CONSTITUTION: The rice cake is manufactured by preparing cream filling consisting of shortening having 54% of solid fat content at 20 deg.C and 38% of solid fat content at over 54 deg.C; mixing 10-20 part by weight of it with 100 part by weight of rice cake filling consisting of 10-30 wt.% of sticky rice flour or corn flour, 0.1-0 wt.% of emulsion, 20-50 wt.% of sugar, 30-50 wt.% of sugar syrup and 1-5 wt.% of additive.