JP2001086934A - Bean-jam cake and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bean-jam cake giving soft and full feeling without damaging flavor peculiar to bean-jam cake. SOLUTION: This cake is obtained by mixing steamed glutinous rice (step 110) with underground stems (step 120) followed by pounding this mixture (step 130), and then forming the resultant to a given shape (step 140) followed by frying in oil (step 160). As for the underground stems, taros, sweet potatoes, potatoes, yams, Lotus roots or lily roots are used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cake and a method for producing the same.

[0002]

2. Description of the Related Art FIG. 3 shows an example of a conventional method for producing a rice cake.

[0003] First, rice cake, which is the main raw material of rice cake confectionery, is washed (step 10). Next, the washed rice cake is steamed (step 20). Thereafter, the steamed rice cake is ground (step 30).

[0004] Thereafter, the polished rice cake is formed into a predetermined shape (step 40). Next, the rice cake formed into a predetermined shape is dried, for example, by blowing cold air (step 50). After the rice cake is sufficiently dried, the rice cake is fried in oil (step 60). In this way, a rice cake is completed.

[0005]

Conventionally, one of the difficult problems of mochi confectionery is that it is extremely difficult to fry mochi confectionery to a plump feel. This is because the expansion rate of rice cake, which is a main ingredient of rice cake, is small.

In order to solve this problem, a method is widely used in which flour having a larger expansion rate than rice cake is mixed with rice cake and then rice cake is fried.

[0007] However, it is difficult to fry the mochi confectionery to a sufficiently plump feel only by mixing the flour alone, and when flour is mixed, a new problem arises that the flavor peculiar to the mochi confection is slightly impaired. Was.

[0008] The present invention has been made in view of the above problems, and an object of the present invention is to provide a mochi confection having a sufficiently plump feel without impairing the flavor peculiar to the mochi and a method for producing the same. And

[0009]

In order to achieve this object, the present invention provides a rice cake or confectionery containing rice cake or rice seed starch and rhizomes as main ingredients as described in claim 1. I do.

Further, the present invention provides a first step of steaming rice cake or rice seed starch and a step of mixing the steamed rice rice or rice starch with ground rhizomes. Production of mochi confectionery consisting of the second process, a third process of grinding a mixture of steamed rice or rice seed starch and rhizomes, and a fourth process of frying the product obtained in the third process Provide a way.

[0011] As described in claim 5,
In the second step, the rhizomes are preferably mixed with the steamed rice cake or rice cake starch in a grated state.

Further, as described in claim 6,
In the second step, at least one of herbs, spices, herbs, seaweeds and seeds may be further mixed.

As the herbs, for example, basil or shiso is preferable. As the spice, for example, garlic or peperoncino is preferable. As a herb, for example, wormwood is preferable. As seaweeds, for example, glue is preferable. As the seeds, for example, soybean or sesame is preferable.

The rhizomes include, for example, taro, sweet potato, potato,
You can choose from yam, lotus root and lily root. In this case, not only one but also two or more rhizomes can be selected.

[0015] As described in claims 3 and 7,
The rhizomes need to be present in at least 5% by weight of the total weight. Although the upper limit of the weight% with respect to the total weight of the rhizome is not particularly limited, it is preferable to set the upper limit to 30% by weight from the viewpoint of production cost.

[0016]

FIG. 1 is a flowchart showing one embodiment of a method for producing a rice cake according to the present invention.

First, rice cake, which is a main raw material of rice cake, is washed (step 100). Next, the washed rice cake is steamed (step 110). Thereafter, the rhizomes are mixed with the steamed rice cake (step 120). In this case, the rhizomes may be finely cut and then mixed, or the rhizomes may be ground and then mixed. As the rhizome, one or two or more of taro, sweet potato, potato, yam, lotus root and lily root can be selected.

In step 120, one or more of basil, shiso, garlic, peperoncino, wormwood, glue, soybean, and sesame may be simultaneously mixed with the rhizomes.

Next, the steamed rice cake is ground (step 1).
30). Thereafter, the polished rice cake is formed into a predetermined shape (step 140). Next, the rice cake formed into a predetermined shape is dried, for example, by blowing cold air (step 150). After the rice cake is sufficiently dried, the rice cake is fried in oil (step 160). Thus, the rice cake according to the present embodiment is completed.

The mochi confectionery according to the present embodiment gives the viewer a sufficiently plump feel without impairing the flavor peculiar to the mochi confectionery. In addition, the mochi confectionery according to the present embodiment has a good texture. That is, when eaten, it gives a crisp feeling.

In the above embodiment, rice cake is used as a main material of rice cake, but rice cake seed starch can be used instead of rice cake.

To determine the mixing ratio of rhizomes to rice cake, the inventors conducted the following experiment.

First, a mochi confectionery was manufactured by the conventional method shown in FIG. At this time, the volume before fried and the volume after fried rice cake were measured. Assuming that the volume before frying the mochi confectionery is 1, the volume after frying was 1.5. That is, the expansion rate was 1.5.

Next, the weight ratio of the rhizomes to the total weight of the steamed rice cake and the rhizomes was 2, 3, 4, 5, 6,
The rhizomes were mixed so as to be 7, 8, 9, 10, 15, 20 (the unit was%), and the mixture of steamed rice cake and rhizomes was fried. When the volume before frying the mochi confectionery and the volume after frying were measured, the expansion rate was as follows. Weight ratio Expansion coefficient 2 2.0 3 2.2 4 2.4 5 2.5 6 2.6 7 2.8 8 2.8 9 2.8 10 2.9 15 3.0 20 3.1 Here From the experience of the inventor, it has been found that an expansion coefficient of at least 2.5 is necessary in order for the appearance of the mochi to become plump. Therefore, the weight ratio of rhizomes to the total weight of steamed rice cake and rhizomes should be at least 5%.

The upper limit of the weight ratio of the rhizomes is not particularly limited, but is desirably 30% by weight or less from the viewpoint of production cost.

It should be noted that whether or not the appearance of the mochi confectionery looks plump varies from person to person, so it is checked whether or not the mochi confectionery according to the present invention has a plump feel. In order to confirm whether or not the mochi confectionery according to the present invention has a flavor unique to mochi confectionery, the inventor conducted the following experiment.

Both a rice cake confection A produced by the conventional method shown in FIG. 3 and a rice cake confection B produced by the method according to the present invention shown in FIG. 1 were prepared. In the mochi confectionery B produced by the method according to the present invention, taro was used as the rhizomes, and the weight ratio of the rhizomes was 5%. These two types of mochi were observed and tasted by 15 humans, and the appearance and flavor of mochi B compared to mochi A were evaluated.

FIG. 2 shows the results.

In FIG. 2, the evaluation "A" in the appearance indicates "very plump", the evaluation "B" indicates "slightly plump", and the evaluation "C" indicates "neither". And the evaluation “D” indicates “not plump”. In FIG. 2, the evaluation “A” in the flavor indicates “very rich in flavor”, the evaluation “B” indicates “they do not go to rich, but have enough flavor”, and the evaluation “C” Indicates "neither can be said" and the rating "D" indicates "no flavor".

Of the fifteen, the odd number is male and the even number is female.

As shown in FIG.
Twelve of the humans gave the mochi confection according to the present invention a rating of "A", and the remaining three who did not give a rating of "A" also gave a rating of "B" next to "A". I have. No one gave a "C" or "D" rating. from this result,
It was confirmed that the mochi confectionery according to the present invention gave the viewer a plump feeling.

Regarding the flavor, 14 out of 15 persons gave the mochi confectionery according to the present invention a rating of "A", and the other one who did not give a rating of "A" also received "A". "B" is given next. No one gave a "C" or "D" rating. From these results, it was confirmed that the rice cake confectionery according to the present invention gave the viewer an impression that it had a rich flavor.

[0033]

As described above, according to the mochi confectionery and the method for producing the same according to the present invention, the flavor of the mochi confectionery is not impaired, or the flavor of the mochi confectionery is improved, and the mochi confectionery is sufficiently plump. There is provided a mochi confectionery having a refreshing feeling.

[Brief description of the drawings]

FIG. 1 is a flowchart of one embodiment of a method for producing a rice cake according to the present invention.

FIG. 2 is a list showing test results of the rice cakes according to the present invention.

FIG. 3 is a flowchart of a conventional method for producing a rice cake.

Claims (8)

[Claims] 1. Mochi confectionery comprising mochi rice or mochi-type starch and rhizomes as main raw materials. 2. The mochi confection according to claim 1, wherein the rhizomes are at least one of taro, sweet potato, potato, yam, lotus root, and lily root. 3. The mochi confection according to claim 1, comprising 5 to 30% by weight of the rhizomes. 4. A first step of steaming rice cake or rice seed starch, a second step of mixing steamed rice rice or rice seed starch with rhizomes, steaming rice rice or rice seed starch and rhizome. And a fourth process of frying the product obtained in the third process. 5. The rice cake confection according to claim 4, wherein in the second step, the rhizomes are mixed with the steamed rice cake or rice cake starch in a grated state. Manufacturing method. 6. The rice cake according to claim 4, wherein at least one of herbs, spices, herbs, seaweeds and seeds is further mixed in the second step. Confectionery manufacturing method. 7. The rice cake according to claim 4, wherein said rhizome is at least one of taro, sweet potato, potato, yam, lotus root, and lily root. Confectionery manufacturing method. 8. The method according to claim 4, wherein in the third step, the rhizomes are mixed in an amount of 5 to 30% by weight.
A mochi confection according to any one of claims 1 to 7.