PRODUCING METHOD OF RICE CAKE WITH EXCELLENT TEXTURE AND AGING STABILITY

摘要

PURPOSE: A preparing method of rice cake using starch Sodium octenyl succinate preventing gelatinated starch of aging and softening texture is provided to serve the rice product excellent in chewy texture and aging stability. CONSTITUTION: The rice cake excellent in texture and aging stability is made by the steps of : (i) soaking washed rice in water and dehydrating ; (ii) mixing ground rice with 1.0-30wt% of starch Sodium octenyl succinate and one more of powdered sugar such as maltose, maltotetraose and isomalto oligosaccharide or a mixture of them ; (iii) adding water to the mixture to contain 40-45wt% of water ; and then (iv) sucrose-enriching, forming and cooling the rice mixture. The starch of Sodium octenyl succinate is produced by mixing corn starch with 99.9wt% of starch of glutinous corn or less and reacting the mixture with octenyl succinic anhydride.