PRODUCTION OF RICE CAKE FOR BROILED DISH OF SLICED RICE CAKE HAVING VARIOUS COLORS AND CHARACTERISTIC TASTE AND NUTRIENTS OF ADDITIVES

摘要

PURPOSE: A method of making rice cake for a broiled dish of sliced rice cake(ttockbokki) by adding functional additives such as powder of black beans, mung beans, laminaria, mugwort, green tea and the like is provided. The rice cake has various colors and characteristic taste and nutrients of additives. CONSTITUTION: A mixture of 10 to 12% by weight of rice flour, 60 to 64% by weight of wheat flour and 0.1 to 0.3% by weight of salt and 25 to 27% by weight of water is kneaded to give dough, which is mixed with about 5% by weight of functional additives such as powder of black beans, mung beans, laminaria, mugwort, green tea and the like while reducing the amount of wheat flour to about 20%.