| abstract |
According to the method for preparing rice cakes for fried rice cakes of the present invention, the present invention can provide rice cakes for fried rice cakes that exhibit inhibited proliferation of microorganisms and are prevented from becoming stale, and thus can grow at room temperature Time storage, has a weak sour taste and is therefore preferred by consumers. In particular, by using a release agent composition in place of common edible oils, the present invention enables the preparation of rice cakes for fried rice cakes to be dispensed at room temperature, which have a weak rancid odor, do not adhere to each other, and are After post-sterilization, it exhibits an enhanced yeast and mold growth inhibitory effect and thus has enhanced shelf life and can be used more conveniently by consumers. |