BAKED GLUTINOUS KOREAN RICE SNACK AND MANUFACTURING METHOD THEREOF

• Main Authors: CHUNG, SU YEON, KIM, TAE HYUNG, YOO, BYUNG HEE, KWON, SOON HEE
• Format: Patent
• Language: English; Korean
• Published: 05.07.2013
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: A manufacturing method of a baked Korean glutinous rice snack is provided to complement a disadvantage of Korean glutinous rice snack which is easily acidified, and to maintain the soft tissue, crispy mouth feel, and traditional flavor of Korean glutinous rice snack. CONSTITUTION: A manufacturing method of a baked Korean glutinous rice snack comprises the steps of: mixing 50-70wt% of glutinous rice flour, 20-30wt% of glutinous rice starch, 5-10wt% of sugar, and 5-10wt% of retrogradation retardant; mixing the glutinous rice mixture in a suitable moisture condition by adding water; making glutinous rice cake by gelatinizing the mixture; cutting the glutinous rice cake in a fixed thickness and shape; low temperature-dehumidified-drying the cut glutinous rice cake pellet; and puffing the dried glutinous rice cake pellet by baking in an oven. The retrogradation retardant is trehalose. The low temperature-dehumidified-drying comprises the steps of: dehumidifying at 30-35°C for 8-14 hours; and drying until the water content becomes 16-20% of the optimal water content. [Reference numerals] (a) Step of raw materials; (b) Step of mixing in a suitable moisture condition; (c) Step of gelatinizing (rice cake); (d) Step of extending, cutting, and forming; (e) Step of dehumidifying at a low temperature and drying; (f) Step of over baking ( expanded products); (g) Step of oil coating or seasoning coating