INSTALLATION FOR FORMING RICE STICKY CAKE, RICE STICKY CAKE AND METHOD OF ITS MANUFACTURING Russian patent published in 2021 - IPC A21D13/47 A21D13/80 A23L7/10 

FIELD: food industry.

SUBSTANCE: invention relates to an installation for forming a rice sticky cake, a cake forming method and a cake itself. Disclosed is an installation for the formation of a sticky rice cake. The installation consists of a double depositor, receiving a base dough obtained by mixing confectionery fat, white sugar, eggs and modified starch and supplied from the outside, and includes a communication port in the bottom; an injector receiving rice cake dough obtained by mixing starch with water and supplied from the outside, passing through a side portion of the double depositor and having a distal end located towards the communication port for injecting the rice cake dough into the communication port; and an oven baking the base dough deposited through the communication port of the double depositor and containing the rice cake dough therein; the viscosity of the base dough is in the range of 450 to 550 poise, the viscosity of the rice cake dough is in the range of 140 to 340 poise, and the diameter of the injector nozzle is in the range of 5 to 8 mm; wherein the rice cake dough injected by the injector is wrapped with the base dough fed to the double depositor so that the base dough containing the rice cake dough is deposited outwardly through the communication hole in one operation. Proposed is a rice glutinous cake made by depositing a base dough containing a mixture of confectionery fat, white sugar, eggs and modified starch, and a rice cake dough containing a mixture of starch and water, in one operation by wrapping the rice cake dough with a base dough using an apparatus for forming rice cake, the viscosity of the base dough being in the range of 450 to 550 poise, and the viscosity of the rice cake dough is in the range of 140 to 340 poise. Also proposed is a method of forming a rice glutinous cake, including preparing a base dough by mixing confectionery fat, white sugar, eggs and modified starch, while the viscosity of the base dough is in the range from 450 to 550 poise; preparing the rice cake dough by mixing starch and water, the viscosity of the rice cake dough being in the range of 140 to 340 poise; depositing the base dough containing the rice cake dough therein in one operation by simultaneously feeding the prepared base dough and the prepared rice cake dough and wrapping the rice cake dough with the base dough; and baking the deposited base dough containing the rice cake dough therein, thereby producing a gummy cake.

EFFECT: invention makes it possible to produce a uniform rice cake that is prevented from hardening and which has a chewy consistency and a regular shape.

7 cl, 14 dwg, 1 tbl