| 摘要 |
PURPOSE: A manufacturing method of dried rice cake for instant restoration is provided to use the dried rice cake for a side material of instant foods, cup ramen, dumpling or noodles due to the excellence in texture and restoring force, because water easily permeates the center of the rice cake within 3-4 minutes in hot water. CONSTITUTION: The manufacturing method of dried rice cake comprises the following steps. Rice and side materials are crushed and mixed to make composites for rice cake. The composites are steamed and pressed out to make a long and slender rice-cake. The rice-cake is slowly frozen at -10deg.C to -40deg.C for 10-24 hours and thawed at normal temperature. The thawed rice-cake is cooled and cut. The cut rice-cake is controlled to contain less than 10 wt.% of moisture content. The composites contains 30-60 wt.% of rice powder, 3-35 wt.% of sorbitol, 1-10 wt.% of emulsifier, 1-10 wt.% of salt, 5-30 wt.% of potato starch, 5-30 wt.% of acetic acid starch and 5-25 wt.% of purified water.
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