JP2000014323A - Rice-cake sweet, production of rice-cake sweet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice-cake sweet capable of allowing to associate the naive air of a mountain village on 'appearance', 'perfume' and 'taste', having a non-artificial taste and a non-artificial texture because of being produced from natural materials as raw materials, and capable of creating a characteristic feature and a characteristic elegance on the rice-cake sweet itself as a souvenir or specialty good, and to provide a method for producing the rice-cake sweet. SOLUTION: This method for producing the rice-cake sweet comprises wrapping a rice-cake sweet A10 with the leaf D1 of Magnolia hypoleuca or loading the rice-cake sweet A10 on the leaf D1 of Magnolia hypoleuca. The rice-cake sweet A10 comprises a rice-cake sweet dough B1 obtained by mixing a non- sticky rice-cake dough comprising glutinous rice and non-glutinous rice with a horse chestnut paste and a miso jam C1 consisting mainly of a horse chestnut leaf miso stuffed in rice-cake sweet dough B1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to rice cakes, and more particularly to rice cakes containing bean paste.

[0002]

2. Description of the Related Art Conventionally, many mochi confections containing bean paste, chestnuts and other bean paste inside have been produced and used as tea confections and souvenirs. By using the local specialty for the mochi confectionery dough and bean paste, it is possible to make the mochi confectionery with local characteristics, and to express the texture of the local land, souvenirs, specialty products As a result, it is possible to add unique characteristics and taste to the mochi confection itself.

[0003]

However, in recent years, even in rice cakes as souvenirs and specialty products, there are many uniform and standard textures that do not have many regional characteristics, and have unique characteristics and tastes. The number of mochi confections it has is decreasing. In addition, as rice cakes become more sophisticated and machine-produced, or artificial foods and seasonings are added, the rice cakes have a reminiscent of the simplicity and handmade taste of Yamamura, and have a non-artificial taste and texture. But it is getting less. Therefore, the present invention, in "appearance", "fragrance", "taste", in addition to reminiscent of the rustic taste of the mountain village, by using natural materials as a raw material non-artificial taste, texture, Souvenirs,
As a special product, the present invention is characterized in that the mochi confection itself is provided with a mochi confection that can bring out a unique characteristic and taste, and a method for producing the mochi confection.

[0004]

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and firstly, a mochi consisting of a mochi confectionery dough and a bean paste contained in the mochi confectionery dough. A confectionery, wherein the main ingredients are the above-mentioned mochi confectionery dough obtained by mixing tomato seed paste into a rag sticky dough composed of mochi rice and non-glutinous rice, and magnolia boiled together with magnolia contained in the mochi confectionery dough And miso bean paste. This first
In the mochi confectionery having the composition of the above, the action of the above mochi confectionery dough mixed with tomato seed paste and the miso bean paste mainly composed of magnolia boiled with magnolia,
In "taste," we can remind of rustic taste of Yamamura and have natural taste as material, and have non-artificial taste, texture, souvenir, special product, unique characteristic of mochi confection itself , Can create a taste.

[0005] Secondly, in the first configuration, the rice cake confectionery dough is further mixed with ground sesame. Therefore, a mochi confectionery with a richer flavor can be obtained. Thirdly, in the first or second configuration, the miso bean jam is further added to a bamboo shoot, a shiitake mushroom,
It is characterized by the mixture of green onions, sugar, sake and broth. In the mochi confectionery of the third configuration, a more unique texture, flavor, and taste can be added to the mochi confection itself.

Fourthly, in the first, second or third configuration, the mochi is wrapped with the magnolia or added to the magnolia so as to add the magnolia flavor to the mochi dough. It is characterized by being placed on the top. In the rice cake of the fourth configuration, immediately before the consumer eats the rice cake, the parchment is peeled off from the rice cake and the rice cake is eaten. Therefore, the scent of the magnolia can be sufficiently impregnated into the mochi confectionery dough, and the mochi can be eaten while the mochi is wrapped in the magnolia. There is also an effect that the rice cake can be eaten without soiling. In addition, since the above-mentioned perennial leaf itself is used as a natural product, it has a non-artificial texture, and in particular, has an effect of reminiscent of a rustic atmosphere of a mountain village in appearance.

[0007] Fifth, the present invention relates to a mochi confection comprising a mochi confectionery dough and a bean paste included in the mochi confectionery dough. Mixed with bamboo shoots, shiitake mushrooms, green onions, sugar, sake and dashi soup, using the above-mentioned mochi confectionery dough mixed with magnolia as a main ingredient And the mochi confectionery body is formed of, and further, the mochi confectionery body is wrapped with the magnolia or placed on the magnolia to add the magnolia flavor to the mochi confectionery dough. And In the mochi confectionery of the fifth configuration, since the “appearance”, “scent” and “taste” can be associated with the rustic atmosphere of Yamamura, the soup is a unique souvenir and specialty product. It can bring out its character and taste.

[0008] Sixth, steamed mochi rice and non-glutinous rice are milled to produce ragori dough, and the ragori dough is mainly mixed with a tomato seed paste and kneaded to form a mochi confectionery dough. ,
Further, mainly add Miso Miso while melting with sake and cook with Maki leaves to form a miso bean paste, enclose the miso bean paste in the dough pastry dough, form a rice cake body of a predetermined shape,
Subsequently, in order to add the flavor of magnolia to the magnolia dough, the magnolia is wrapped with the magnolia or placed on the magnolia, and the magnolia is heated in that state. It is characterized by. Seventh, the steamed mochi rice and non-glutinous rice are milled to produce ragori dough, and the ragori dough is mixed with tomato seed paste and ground sesame and kneaded to form a mochi confectionery dough.
Furthermore, bamboo shoots, shiitake mushrooms, green onions, sugar, and broth are cooked together with magnolia leaves, and magnolia magnolia is added while melting with sake to form a miso bean paste. Formed into a mochi candy body in the shape of
In order to add the flavor of magnolia to the mochi confectionery dough, soak the dried magnolia in water and restore it. Wrap the mochi confectionery body with the wet magnolia, or place it on the magnolia Then, in this state, the magnolia leaves are heated. In the method for producing a mochi of the sixth or seventh configuration, the “appearance”
"Scents" and "tastes" can be reminiscent of the rustic atmosphere of Yamamura, making it easy to use soups and specialty products that can create unique characteristics and flavors in the mochi itself. It can be manufactured by a simple method.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to the drawings. Mochi confectionery A based on the present invention
1 is a rice cake confectionery dough B1 as shown in FIGS.
And miso paste C1 and magnolia D1. As shown in FIG. 3, the rice cake confectionery dough B1 has rice cake B10 and non-glutinous rice B2.
In addition, the soybean paste B30 and ground sesame B40 are mixed with the so-called rag-sticky dough B1a in which the shape of the non-glutinous rice grains, which is composed of 0, remains to form a mochi confectionery dough B1.

More specifically, the weight ratio of each material of the rice cake confectionery dough B1 is set to the rice cake B10 (64%), the non-glutinous rice B
20 (32%), the above-mentioned tomato real paste B30 (3%),
It is distributed to around ground sesame B40 (1%). By allocating in such a manner, the rice cake confectionery dough B1 in which the non-glutinous rice B20 grains are appropriately mixed and has a soft texture and a unique flavor of tomato seeds and sesame can be obtained. The above-mentioned tomato real paste B30 is a special product of the Kiso and Hida regions, and has been used as a material of rice cake confectionery as "Tochi mochi" since ancient times. In addition, since tomato contains saponins and tannins, processing such as lye removal is required.

As shown in FIG. 4, the miso bean paste C1 is composed of bamboo shoot C10, shiitake mushroom C20, green onion C30, sugar C40,
Dashi soup C50 is cooked, and Pak leaf miso C60 is added while melting with sake C70, and cooked together with an arbitrary number of Pak leaves D1. Specifically, the above miso paste C1
The weight ratio of each material of
%), The bamboo shoot C10 (28%), the sugar C40
(22%), green onion C30 (11%), shiitake mushroom C2
0 (3%), Dashi soup C50 (small amount), Sake C70 (small amount)
Distribute to the extent. By such distribution, the above-mentioned miso bean jam C1 having a unique flavor such as magnolia leaves, a soft and unique texture, and a subtle sweetness can be obtained.

The bamboo shoot C10 has an effect of giving a unique texture to the miso bean jam C1 by a unique texture and a unique texture. In addition, the above Shiitake mushroom C
In No. 20, dried shiitake mushrooms are suitably used, and have an effect of giving the miso bean jam C1 a unique umami. Further, the green onion C30 has an effect of reducing the smell of miso.
The sake C70 has an effect of softening miso. In addition, the above-mentioned park leaf miso C60 is made by placing miso containing spices such as green onions on a leaf of a park tree in the Hida region and baked over a charcoal fire, and has been eaten as a local food since ancient times. Things. For that reason, the aroma of magnolia leaves soaks in the miso, creating a unique flavor and simple taste.

The broth C50 is the same as the miso bean jam C
1 It is used for the purpose of adding umami or koku, and the kind of dashi can be any one such as "bonito", "kelp", "niboshi", etc. Is also good. As described above, the park leaf D1 is a leaf of a park tree, and is a fragrant leaf that grows widely in the mountains of Japan. Therefore, in order to add the flavor of the magnolia leaves D1 to the mochi confectionery dough B1, the dried magnolia leaves D1 is soaked in water and restored.
The mochi confectionery dough B1 is obtained by the restored park leaf D1.
Or placed on the above-mentioned persian leaf D1, and in this state, the persian leaf D1 is heated.

Then, the mochi confectionery dough B1 is wound around the parchment D1 or stored, displayed or sold while being placed on the parchment D1. Then, immediately before the consumer eats the rice cake confectionery A1, the park leaf D1 is peeled off from the rice cake confectionery dough B1, and the rice cake confectionery A1 is peeled off.
Eat one. Therefore, while being able to sufficiently infiltrate the fragrance of the magnolia D1 into the mochi confectionery dough B1, the mochi confectionery A1 can be eaten while the mochi confectionery A1 is wrapped in the magnolia D1. There is also an effect that the consumer can eat the mochi confectionery A1 without soiling the hands. In addition, since the above-mentioned perennial leaf D1 itself, which is a natural product, is used, a non-artificial texture is brought out, and particularly, there is an effect that the appearance can be reminiscent of a rustic atmosphere of a mountain village.

Next, the manufacturing method of the present invention will be described for each step. (Mochi confectionery dough manufacturing process) First, as shown in FIG.
Is mixed, washed with rice, soaked in water for an arbitrary period of time, and then steamed. Then, the steamed rice cake B10 and the non-glutinous rice B20 are polished to produce ragged dough B1a. Then, the tomato paste B is added to the ragged dough B1a.
No. 30 and ground sesame B40 are mixed and mixed well in an amount according to the above ratio to obtain a rice cake confectionery dough B1.

(Miso Bean Paste Production Process) First, the bamboo shoots C10, the shiitake mushrooms C20, and the green onions C30 are finely cut into a desired size by a food cutter or the like (not shown) in the above-mentioned proportions. Subsequently, as shown in FIG. 4, stock broth C50 and an arbitrary number of the above-mentioned magnolia leaves D1 are put into a cooking pot E1, and the above-mentioned bamboo shoot C is further finely chopped.
10, the above shiitake mushroom C20, the above green onion C30, the above sugar C
Add 40 and cook. In addition, in this case, the above-mentioned magnolia D
For 1, it is preferable to use raw persimmon leaves with good fragrance. Then, while melting the Pak leaf miso C60 in an amount according to the above ratio with a small amount of the sake C70, add the mixture to the cooking pot E1 and cook for a predetermined time to prepare the miso bean paste C1.
To form In addition, the above-mentioned magnolia leaves D1 cooked with the above-mentioned miso bean paste for flavoring cannot be eaten as it is, so after being cooked, it is taken out from the above-mentioned miso bean paste C1 and removed.

(Mochi Confectionery Forming Step) As shown in FIG. 5, the miso bean jam C is added to the mochi confectionery dough B1 by an encrusting machine F1.
1 is formed into a mochi confectionery body A10 having a predetermined shape. Subsequently, the mochi confectionery dough B1 of the mochi confectionery body A10
In order to add the flavor of magnolia to the dried magnolia, the dried magnolia leaf is soaked in water and restored, and the mochi confectionery body A10 is wrapped with the moist magnolia leaf D1 as shown in FIG. Confectionery A1
Alternatively, as shown in FIG. 6, it is placed on the above-mentioned magnolia leaves D1 to make a mochi confectionery A2. In this case, since the perennial leaf D1 is generally large, the perennial leaf D1 can be divided into approximately half as shown in FIG.

Further, the mochi confectionery body A10 is wrapped with the above-described magnolia D1 or the magnolia D1 is
The park leaf D1 is heated by a charcoal or the like while being placed on the table. Therefore, the fragrance of the magnolia D1 can be sufficiently absorbed into the mochi confectionery body A10. In addition,
At the time of heating the perennial leaves D1, the raw miso of the perennial leaves miso C60 may be applied to the perennial leaves D1. By doing so, the more fragrant flavor of magnolia and miso can be added to the rice cake confection A10. The degree of heating the perennial leaf D1 by a charcoal fire or the like may be arbitrarily determined, and the perennial leaf D1 is heated to such an extent that it does not burn.
In addition, at the time of sale or the like, the completed rice cake confectionery A1 or A2 can be made hygienic with a longer shelf life by packaging it in a vacuum pack or the like.

As described above, according to the mochi confectionery and the method for producing the mochi confectionery according to the present embodiment, the dough using the tomato seeds, the bean paste using the magnolia miso, and the magnolia confectionery body By adopting a configuration in which the wrapping or mochi confectionery body is placed on the park leaves, the appearance, fragrance, and taste can be reminiscent of the rustic taste of Yamamura, and natural materials are used as raw materials. Having a non-artificial taste and texture
As a souvenir and specialty product, the mochi confection itself can bring out its unique characteristics and taste.

It should be noted that the present invention is not limited to the configuration of the present embodiment only, and changes in the quantity, material, distribution, method, and the like to be set arbitrarily deviate from the gist of the present invention. Not something. For example, in the above-mentioned magnolia, common ordinary miso may be cooked together with magnolia in the above-described manner, or miso to which magnolia flavor has been added in advance as magnolia may be further processed by the above-described method. You may cook it with magnolia. In this case, the miso may be arbitrary. Further, in the present embodiment, the rice cake confectionery body in which the miso bean paste is included in the rice cake confectionery dough is formed by the encrusting machine, but the rice cake confectionery body may be formed by hand processing. .

[0021]

According to the mochi confectionery according to the first aspect of the present invention, the dough of the mochi confection mixed with the paste of tomato and the magnolia of magnolia boiled with magnolia are used as the main raw materials. By acting with miso bean paste, "smell" and "taste" can be reminiscent of the rustic taste of Yamamura, and by using natural materials as raw materials, it has a non-artificial taste and texture, souvenirs, special products As a product, the mochi confection itself can bring out its unique characteristics and taste. In particular, according to the mochi confection according to the second aspect, a mochi confection having a richer flavor can be obtained.

According to the third aspect of the present invention, a more unique texture, flavor and taste can be added to the mochi confection itself. In addition, in particular, according to the mochi confectionery of the fourth aspect, immediately before the consumer eats the mochi confectionery, the parch leaves are peeled off from the mochi confectionery dough to eat the mochi confectionery. Therefore, the scent of the magnolia can be sufficiently impregnated into the mochi confectionery dough, and the mochi can be eaten while the mochi is wrapped in the magnolia. There is also an effect that the rice cake can be eaten without soiling. In addition, since the above-mentioned perennial leaf itself is used as a natural product, it has a non-artificial texture, and in particular, has an effect of reminiscent of the rustic atmosphere of Yamamura in appearance.

In particular, according to the mochi confectionery according to claim 5, since the "appearance", "fragrance" and "taste" can be reminiscent of the rustic taste of a mountain village, it can be used as a souvenir or a special product. The mochi confection itself can have a unique character and taste. In particular, according to the method for producing a rice cake confection according to claim 6 or 7, since the "appearance", "scent" and "taste" can be reminiscent of the rustic taste of a mountain village, souvenirs and special products As a product, it is possible to easily produce a mochi confection that can bring out a unique characteristic and taste to the mochi confection itself.

[Brief description of the drawings]

FIG. 1 is a plan view showing a configuration of a rice cake according to an embodiment of the present invention.

FIG. 2 is a sectional view taken along line AA in FIG.

FIG. 3 is an explanatory diagram showing materials and manufacturing steps of a rice cake confectionery dough.

FIG. 4 is an explanatory diagram showing materials and manufacturing processes of miso bean paste.

FIG. 5 is an explanatory view showing a manufacturing process of a mochi confectionery by a packaging machine.

FIG. 6 is a plan view showing an example in which a mochi confectionery body is placed on a magnolia leaf.

[Explanation of symbols]

 A1, A2 Mochi confectionery A10 Mochi confectionery body B1 Mochi confectionery dough B1a Rag-mochi dough B10 Mochi rice B20 Non-glutinous rice B30 Tochino real paste B40 Ground sesame C1 Miso bean paste C10 Bamboo shoot C20 Shiitake mushroom C30 Onion C40 Sugar C50 Dashi soup C70 Sakura leaf Magnolia

Claims (7)

[Claims] 1. A mochi confectionery comprising a mochi confectionery dough and a bean paste contained in the mochi confectionery dough, wherein the mochi confectionery dough comprising a rice cake and non-glutinous rice mixed with a tomato seed paste. And a miso bean paste mainly composed of magnolia miso cooked together with magnolia contained in the mochi confectionery dough. 2. The mochi confection according to claim 1, wherein the mochi confectionery dough further contains ground sesame. 3. The miso bean paste further comprises bamboo shoots, shiitake mushrooms,
The mochi confection according to claim 1 or 2, wherein green onion, sugar, sake, and broth are mixed. 4. The mochi confectionery according to claim 1, wherein the mochi confectionery is wrapped with the magnolia or placed on the magnolia to add the magnolia flavor to the mochi confectionery dough. The mochi confection according to 3. 5. A mochi confection consisting of a mochi confectionery dough and a bean paste included in the mochi confectionery dough, wherein the rice cake and the glutinous rice are mixed with a tomato real paste and ground sesame. Mochi consisting of confectionery dough, and bamboo shoots, shiitake mushrooms, green onions, sugar, sake, and soup stock mixed with magnolia mushrooms cooked with magnolia, and miso bean paste contained in the mochi confectionery dough A mochi confection, wherein the mochi confectionery body is formed by wrapping the mochi confectionery body with the magnolia leaves or mounted on the magnolia leaves so as to add the flavor of magnolia leaves to the mochi confectionery dough. 6. A steamed rice cake and non-glutinous rice are milled to produce a ragged dough, and the ragged dough is mainly mixed with a tomato seed paste and kneaded to produce a ragged dough. Pak leaf miso is added while melting with sake and cooked together with pak leaves to form a miso bean paste, and a mochi confectionery body of a predetermined shape is formed by enclosing the above miso bean paste in the dough cake. In order to add the flavor of magnolia to mochi confectionery dough, the mochi confectionery body is wound with magnolia or placed on magnolia, and in this state, the magnolia is heated. A method of manufacturing mochi confectionery. 7. A steamed rice cake and non-glutinous rice are milled to produce ragged dough, mixed with tomato seed paste and ground sesame into the ragged dough, and kneaded to make a rice cake confectionery dough. , Shiitake mushrooms, green onions, sugar and dashi soup are cooked together with persimmon leaves, and persimmon leaves are added while melting with sake and cooked to form miso bean paste. The mochi confectionery body is formed, and then the mochi confectionery body is immersed in water to restore the mochi confectionery dough to the flavor of parchment, and the mochi confectionery body is wrapped with the wet parchment. Or put it on the leaves,
A method for producing rice cakes, wherein the magnolia leaves are heated in that state.