JP2002199850A - Rice cake and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice cake having the flavor of bract leaves regardless of the seasons, and a method for producing the same. SOLUTION: This rice cake 1 and 5 each comprises dough 2 obtained by processing a raw material including rice ingredients, and a bract extract 3 extracted from bract leaves. The method for producing the rice cakes 1 and 5 comprises the following processes: an extraction process of grinding bract leaves and extracting bract extract 3 from the ground bract leaves, a mixing process of mixing a raw material containing rice ingredients with the extracted bract extract 3, a processing process of processing the raw material containing the mixed bract extract 3 and processing the dough 2, a dividing process of dividing the processed dough 2 into small pieces, a packaging process of packaging the divided dough 2 so that the inside of the package is almost evacuated, and a boiling process of boiling the packaged dough 2.

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, and more particularly to a rice cake containing a perilla extract and a method for producing the same.

[0002]

2. Description of the Related Art A magnolia tree is a kind of magnoliaceous plant, and is a tree that produces a flower that emits a rich scent over the early summer. It is known. Furthermore, the leaf portion (Park leaf) is used in various dishes such as Park leaf miso, Park leaf mochi, and Park leaf sushi.

[0003] In particular, park leaf mochi is one of the tastes of early summer, which is traditionally left in the Hida region of Gifu prefecture. After wrapping the rice cake with park leaf, grilling it with charcoal and browning it, Take
They eat with soy sauce. This is a food that allows you to enjoy the aroma of magnolia with rice cake.

[0004]

However, the time when the magnolia leaves can be eaten is limited to the season from late spring to early summer when magnolia leaves can be collected. In addition, storing the collected perennial leaves for a long period of time may change the flavor and cause mold and the like. For this reason, it was difficult to taste Park mackerel throughout the year. In addition, since the magnolia tree is of a high tree nature, the number of magnolia leaves collected is limited.

[0005] In view of the above circumstances, it is an object of the present invention to provide a rice cake that can taste the aroma of magnolia leaves without being limited to the season, and a method for producing the same.

[0006]

Means for Solving the Problems To solve the above problems, the rice cake according to the first aspect of the present invention comprises a dough obtained by processing a raw material containing a rice component, and a magnolia extract extracted from magnolia. Is provided.

Here, the dough is made of glutinous rice and glutinous rice,
Alternatively, they are steamed and ground using raw materials containing rice components such as milled rice flour, or kneaded with rice flour and processed into elastic food ingredients. These can be eaten after processing such as seasoning. On the other hand, magnolia is a magnolia leaf and contains components such as magnolol, honokiol, and magnoclarin. These have been confirmed to have a central nervous system depressing action, a muscle relaxing action, a bactericidal action, and the like. In addition, it has been used for a long time as a simple container or packaging of food materials by utilizing a sterilizing action.

[0008] Therefore, according to the rice cake of the first aspect of the present invention, the dough containing the rice component contains the magnolia extract extracted from magnolia. For this reason, you can enjoy the aroma of magnolia leaves by eating rice cakes.

[0009] The method for producing rice cakes according to the invention of claim 2 comprises:
An extraction step of pulverizing perilla leaves and extracting a perennial leaf extract contained in the perennial leaves, a mixing step of mixing the perennial leaves extract extracted in the extraction step with a raw material containing a rice component,
A processing step of processing the raw material including the magnolia leaf extract mixed in the mixing step into dough; and a dividing step of dividing the dough processed in the processing step into small pieces. .

[0010] Here, the extraction step is to pulverize perilla leaves finely with a mixer or the like to extract perilla leaf extracts containing chlorophyll contained in perilla leaves. Further, the mixing step is to mix the magnolia extract with the raw material containing rice components, and the processing step is to process the raw material of the foodstuff by steaming and kneading or kneading the raw material. It is.

[0011] Further, the dividing step is to divide the processed dough into a size that is easy to eat with a kitchen knife or the like and adjust the shape and the like. For example, rounding into a small spherical dumpling or cutting into squares can be mentioned.

Therefore, according to the method for producing rice cake of the second aspect, the magnolia extract extracted from magnolia is introduced into the raw material containing the rice component. Thereafter, by processing the raw materials, the dough in which the perilla leaf extract is dispersed is processed. further,
Dough is divided into easy-to-eat sizes.

[0013] The method for producing rice cakes according to the invention of claim 3 is as follows.
In the method for producing rice cake of the invention of claim 2, a packaging step of packaging the dough divided in the dividing step in a substantially vacuum state, and a boiling step of boiling the dough packaged in the packaging step It has more.

Here, the packaging step is to use a bag made of a polyester film or the like, put the dough in the bag, further suck the air in the bag, make the bag substantially vacuum,
The bag mouth is sealed by heat welding or the like. further,
In the boiling step, the dough packed for heat sterilization is put into boiling water and boiled.

Therefore, according to the rice cake manufacturing method of the third aspect, in addition to the operation of the rice cake manufacturing method of the second aspect, the dough is divided into small pieces and packaged in a substantially vacuum state. . After that, put the wrapped dough in boiling water and boil,
Perform heat sterilization. Thereby, contamination of various bacteria and propagation in the bag are suppressed, and long-term storage is enabled.

[0016]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A mochi 1 according to a first embodiment of the present invention will be described below with reference to FIGS. FIG. 1A is an explanatory diagram showing a rice cake 1 according to a first embodiment of the present invention, and FIG. 2 is an explanatory diagram showing a manufacturing process of the rice cake 1 according to a first embodiment of the present invention.

The rice cake 1 of the first embodiment comprises a dough 2 obtained by processing a raw material mainly composed of rice flour, and a magnolia extract 3 mixed with the dough 2. Furthermore, as shown in FIG. 1A, the rice cake 1 of the first embodiment is divided into small spheres, rounded and shaped into a dumpling pierced by a skewer 4.

Next, a method of manufacturing the rice cake 1 of the first embodiment will be described with reference to FIG. First, the perennial leaves are washed with water, and further, such as streaks are removed (washing step S1).
After that, the magnolia leaves are put into a mixer and finely ground together with a small amount of water (crushing step S2). Then, the pulverized material is filtered through a cloth or the like to extract Pak leaf extract 3 (extraction step S3).

Thereafter, the extracted magnolia leaf extract 3 was added to the dough 2
And mixing (mixing step S4). Further, the raw material mixed with the perilla extract 3 is steamed and processed into the dough 2 (processing step S5). Next, the dough 2 is divided into small spheres and the shape is adjusted (sphere division step S6). Then, a predetermined number (for example, four) of the skewers 4 are stabbed into skewered dumplings (skewering step S7).

Thus, the rice cake 1 containing the dough 2 containing the magnolia extract 3 can be produced. In addition, the extracted Pak leaf extract 3
Can be stored in a refrigerator in a bottle. Therefore, the extracted fresh Pak leaf extract 3 can be used at any time, without being limited to the season in which the rice cake 1 of the first embodiment is manufactured. Therefore, you can enjoy the taste of Pak-ha-mochi, which was previously limited to early summer, all year round. Furthermore, since it can be stored as a perennial leaf extract 3, the storage space can be smaller than storing a perennial leaf collected as before, and the perennial leaf can be oxidized by contact with air, No mold or the like is generated.

Further, conventionally, at least one leaf was required for one rice cake, but a plurality of rice cakes can be flavored with one leaf by extracting the leaf extract 3. be able to. Therefore, it is possible to prevent the use of park leaves in vain, and to suppress the overfishing of park leaves.

Next, a mochi 5 according to a second embodiment of the present invention will be described with reference to FIGS. FIG.
(B) is an explanatory view showing a rice cake 5 according to one embodiment of the present invention, and FIG. 2 is an explanatory diagram showing a manufacturing process of the rice cake 5 according to a second embodiment of the present invention. In addition, about the rice cake 5 of 2nd Embodiment, about the same structure as the rice cake 1 of 1st Embodiment, the same number is attached | subjected and detailed description is abbreviate | omitted.

The rice cake 5 of the second embodiment is composed of a dough 2 processed from a raw material mainly composed of rice flour, and a magnolia extract 3 mixed with the dough 2. Further, as shown in FIG. 1 (b), the rice cake 5 of the second embodiment is divided into angular shapes and vacuum-packaged with a packaging material 6 processed with a polyester film.

Next, a method of manufacturing the rice cake 5 of the second embodiment will be described. In addition, as shown in FIG. 2, the method of manufacturing the rice cake 5 of the present embodiment is the same as the method of manufacturing the rice cake 1 of the first embodiment up to the processing step S5, and a description thereof will be omitted.

The dough 2 containing the perilla leaf extract 3 processed in the processing step S5 is poured into a mold and cooled (cooling step S8). Then, when the dough 2 is hardened, it is divided into corners (corner division step S9). Furthermore, a bag-like packaging material 6
Then, air is sucked from the bag mouth 7 to make a vacuum state, and the vicinity of the bag mouth 7 is sealed by heat welding (packing step S10). Thereafter, the sealed rice cake 5 is put in boiling water, boiled and sterilized by heating (boiling step S11).

Thus, the rice cake 5 that can be stored for a long time can be manufactured by performing vacuum packaging and heat sterilization. When the mochi 5 is eaten, the mochi can be easily and deliciously eaten by heating it with a microwave oven or the like, so that the mochi that can enjoy the flavor of magnolia can be enjoyed.

As described above, the present invention has been described with reference to the preferred embodiments. However, the present invention is not limited to these embodiments, and will be described below without departing from the gist of the present invention. Various improvements and modifications are possible.

That is, as the rice cakes 1 and 5 of the present embodiment,
Although what was comprised from the dough 2 and the perilla leaf extract 3 was shown, it is not limited to this, For example, a preservative for extending the storage period, a coloring agent for coloring the mochi 1,5, And seasonings for seasoning.
For example, pickled magnolia leaves oxidize and turn yellow when exposed to air. Therefore, by changing the color of the dough 2 using a green-blue coloring agent reminiscent of a green leaf of a magnolia leaf, it is also possible to make the dough look visually delicious.

Further, as the rice cake 1 of the first embodiment, a rice cake manufactured in the shape of a skewered dumpling has been described, but the rice cake 1 is not limited to this. Various shapes are possible. Further, the rice cake 1 of the first embodiment may be vacuum-packaged and sterilized by boiling as shown in the second embodiment.

[0030]

As described above, the rice cake according to the first aspect of the present invention
You can enjoy it with the aroma of magnolia.

According to the method for producing rice cakes according to the second and third aspects of the present invention, rice cakes containing a magnolia extract in a dough can be produced. Furthermore, since the leaves can be stored as an extract, the time for producing the rice cake is not limited. Furthermore, after production, it can be stored for a long period of time by vacuum packaging and heat sterilization by boiling.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing a configuration of rice cakes according to first and second embodiments of the present invention.

FIG. 2 is an explanatory view showing a method for producing rice cakes according to the first and second embodiments of the present invention.

[Explanation of symbols]

 1,5 rice cake 2 dough 3 magnolia extract S3 extraction step S4 mixing step S5 processing step S6 sphere division step (division step) S9 corner division step (division step) S10 packaging step S11 boiling step

Claims (3)

[Claims] 1. A rice cake comprising: a dough obtained by processing a raw material containing a rice component; and a magnolia extract extracted from magnolia. 2. An extraction step of crushing persica leaves and extracting persica extract contained in the persica leaves, and a mixing step of mixing the persica extract extracted in the extraction step with a raw material containing a rice component A processing step of processing the raw material containing the magnolia extract mixed in the mixing step into dough; and a dividing step of dividing the dough processed in the processing step into small pieces. A method for producing rice cake, characterized by the following. 3. The method according to claim 2, further comprising a packaging step of packaging the dough divided in the dividing step in a substantially vacuum state, and a boiling step of boiling the dough packaged in the packaging step. The method for producing a rice cake according to the above.