JP2017175930A - Rice cake containing grifola frondosa rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice cake containing tasteful Grifola frondosa rice excellent in all of taste, flavor and chewiness.SOLUTION: The present invention comprises a rice cake and Grifola frondosa rice. The rice cake contains Grifola frondosa rice. The Grifola frondosa rice comprises Grifola frondosa and nonglutinous rice. The Grifola frondosa is broken into pieces by hand, and has a thickness of 3 to 7 mm so as to give a firm chewiness.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a bowl using maiko rice as an ingredient to be included.

  Traditionally, there is an anko-don that has a sweet potato boiled in red beans. There are also Daifuku rice bowls with other sweet ingredients in the bowl. They are good for snacking, that is, as a supplementary meal, but not suitable for daily consumption.

  Therefore, there is a method of putting beetles as ingredients in the bowl. However, if the beetles and the bowls are completely different, simply putting the side dish in the bowl makes it easy to It is difficult to harmonize, and the meaning of eating ingredients in a bowl is lost. On the other hand, when rice cooked close to the ingredients of koji is included in koji as ingredients, the koji and ingredients can be harmonized, but the texture that is an important element of the deliciousness of food is felt. It will not be.

  The present invention has been made in view of the above circumstances, and by incorporating maiko that has good taste, fragrance, and crunchiness among mushrooms as maiko rice, harmony as a whole food such as taste, fragrance, and crunchiness can be achieved. The purpose is to provide a delicious and delicious candy.

  The present invention is a rice cake that is cooled and hardened, burned to the extent that the surface is burnt, and eaten as a shochu, consisting of rice cake and maiko rice, the rice cake containing maiko rice Enclosed, the maiko rice is composed of maiko and glutinous rice, and the maiko has a thickness of 3 mm to 7 mm that is broken by hand and feels firm It is characterized by.

By baking and eating the rice cake containing the maiko rice of the present invention, a deep flavor that harmonizes the fragrant flavor of glutinous rice and the flavor of maiko rice, which cannot be tasted with maiko rice alone or rice cake alone, is created. It can improve consumers' appetite.
Compared to the case where only maiko is seasoned, the rice containing the soup stock of maiko connects the mackerel and the maiko, and the harmony between the mackerel and the ingredients You can enjoy an integrated taste.
In addition, thick maiko is used for maiko rice, so even if you eat together with the candy, you can feel the crunchy texture of maiko, so you can improve your appetite. .

It is a perspective view which shows the cross section of this invention.

  A method for producing a rice cake containing the maiko rice of the present invention is shown below. In addition, each material is shown in an amount for 800 g of maiko.

  The maiko 3 of the maiko rice 2 is thick so that a firm crunch remains after cooking. Take this thick maiko 3. If the maiko 3 is cut here with a knife, it will be difficult for the taste to penetrate into the thick maiko 3, so it is important to break it with human hands. Next, put the maiko 3 in the pot, chopped mushroom soup (made by Nagatanien Co., Ltd.), 6 servings, Hondashi (made by Ajinomoto Co.), 2 tablespoons sugar, 2 tablespoons of thin soy sauce, water Add 600 ml and heat, add a small amount of water if necessary to adjust the taste, then boil for 20 minutes or more until the taste is well absorbed in the maiko 3. Although there is no restriction | limiting in particular in the quantity of a seasoning, It is desirable to be seasoned with a deep taste rather than the maiko in common maiko rice. It is desirable that the maiko 3 after cooking has such a thickness that it can feel a firm texture, and many of the thicknesses are 3 mm to 7 mm.

  Separate the seasoned maiko 3 and the broth. Add a suitable amount of water to the broth, and then add it to 4 rice cakes that have been washed and drained. When the broth is small, it is desirable to add a seasoning and adjust the cooked rice to a slightly darker taste. In addition, it is desirable to adjust so that the amount of water is slightly reduced and cooked firmly. If it is soft, it will be sticky when wrapped in a bag and workability will be poor, and the texture will be impaired.

  Maiko rice 2 is completed by mixing the maiko 3 that has been divided into the cooked rice. This maiko rice 2 is rolled into an appropriate size and allowed to cool naturally. This is because if it is wrapped in the jar 1 while it is hot, water vapor is trapped inside the jar 1 and the texture is impaired.

Next, rice bran 1 is made by a general known manufacturing method by mixing 2 pieces of glutinous rice with 1 piece of glutinous rice and adding an appropriate amount of water, but 1 teaspoon before cooking after glutinous rice and glutinous rice are cooked. By adding the salt, 餅 1 will have a deeper taste. Note that potato 1 is freshly prepared and must be wrapped while hot and soft, so prepare maiko rice 2 before brewing 餅 1.
The reason why 2 glutinous rices are added to 1 glutinous rice is to reduce the risk of clogging the throat.

  When 餅 1 is completed, cut it into an appropriate size while it is hot and soft, place it in a thin shape, place it in the center, wrap it around, shape it into a round shape in plan view, and cool it naturally. A plurality of rice cakes containing the maiko rice of the present invention are obtained. Each bowl containing maiko rice preferably has a size of about 100 g.

  The rice cake containing the maiko rice obtained as described above is in a state of being cured by natural cooling, but is baked to the extent that the surface is burnt with a cooking utensil such as an oven toaster, and eaten as a shochu. . In addition, it can be stored for about one week in refrigeration and about half a year in freezing.

  The rice cake containing the maiko rice of the present invention is not limited to the above embodiment, and can be changed within the scope of the gist of the present invention.

1 餅 2 Maiko rice 3 Maiko

The rice cake containing the maiko rice obtained as described above is in a state of being cured by natural cooling, but is baked to the extent that the surface is burnt with a cooking utensil such as an oven toaster, and eaten as a shochu. .

Claims (1)

It is a candy that is baked to the extent that the surface is cooled and hardened, and eaten as a shochu,
It is made up of salmon and maiko rice,
The bowl contains maiko rice,
The maiko rice is composed of maiko and glutinous rice, and the maiko includes 3 to 7 mm thick ones that are broken by hand and feel firm to the mouth. A bowl containing rice.

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