Improvement of Gelatinization, Saccharification and Panfrying Processes of Nochi, a Traditional Korean Rice Cake

노치 제조방법의 공정개선에 관한 연구

  • 이영춘 (중앙대학교 식품공학과) ;
  • 이종미 (이화여자대학교 식품영양학과) ;
  • 윤희정 (이화여자대학교 식품영양학과)
  • Published : 1997.11.01


Attempts were made to improve gelatinization, saccharification and panfrying processes for mass production of Nochi, a kind of traditional Korean rice cake. Gelatinization of waxy rice powder with 20-55% of moisture content were completed within a minute at 120$^{\circ}C$ or above by using the extrusion cooker. Among enzymes tested for liquefaction and saccharification of the gelatinized rice, in place of malt, BAN (0.53%)+${\beta}$-amlyase (4.27%) was the most suitable enzymes for the production of Nochi. Panfrying process of Nochi was drastically shortened by heating Nochi dough for 1 minute in a microwave oven and subsequently panfrying at 150$^{\circ}C$ for 7 minutes.