JP3371082B2 - Manufacturing method of three-sided roasted kintsuba - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a second type in which a cylindrical brim body having a first skin having a grill on the outer peripheral surface of a cylindrical yokan is thinly sliced into upper and lower surfaces, respectively. The present invention relates to a method for producing a three-sided roasted round kittsuba, in which three outer skins are provided with grilles and the entire surface is formed into three sides.

[0002]

2. Description of the Related Art Baked Kintsuba is a confectionery made by thinly rolling wheat flour kneaded with water, wrapping the bean jam to make it flat, and baking it on an oiled iron plate. Since a general grilled brim has a square outer shape, it has four peripheral surfaces and two upper and lower surfaces, so each surface is burnt with a heated iron plate. Then, it is formed by repeating the work of marking each surface.

[0003]

However, since the confectionery has six surfaces as described above, the work of marking the six surfaces with iron plates heated on each side is repeated at least six times. I have to return it. Therefore, it takes a lot of time and labor to make a mark on the entire surface, and it is difficult to mechanize because of the large number of manufacturing processes of the burnt collar. According to the present invention, a cylindrical brim body formed by winding a first skin having a grill on the outer peripheral surface of a cylindrical yokan is thinly sliced at regular intervals to form a thin brim piece. An object of the present invention is to manufacture a three-sided roasted round chintsuba, in which three outer skins are each provided with a grill.

[0004]

In order to solve the above-mentioned problems, the present invention uses 27.4% by weight of beans for the production of yokan as 120-1.
Heat at 40 ° C. for 20 to 30 minutes to finish the beans softly without breaking them, and add granulated sugar to the finished beans 36.
6% by weight of the mixture, and a semi-fluid bean paste prepared by heating for 20 to 30 minutes, left naturally for 16 to 26 hours to allow sugar to penetrate into the beans, and the bean jam 20 ~ 3 while heating at 120 ~ 140 ℃
After stirring for 0 minutes, 0.4% by weight of agar dissolved in the bean paste, 14.7% by weight of water and 3.8% by weight of granulated sugar were added and further bricked for 20 to 30 minutes. Immediately before finishing, add 0.1% by weight of salt and pour it well and pour it into a semi-fluid bean paste
A step of leaving it to stand at room temperature for 15 hours to mold and solidify,
1.1% by weight of egg white and 1.2% by weight of top white are mixed, and 0.5% by weight of white egg powder, 4.8% by weight of wheat flour and 4.6% by weight of water, and water as necessary are mixed to prepare a skin. 125-135 by applying a cooking oil to the surface and forming a flour liquid for forming
On a copper plate heated to ℃, the flour solution is thinly spread in a square shape and heated for 50 to 60 seconds to form a first skin having a grain on one side, and the outer periphery of the cylindrical yokan extracted from the cylinder. After adhering Kanbai powder, which is a mixture of sugar and a sub-raw powder made by baking rice cake rice on the surface, the first skin is wrapped around, and the superposed portion located at the end of the first skin is 3 times. ~ 5
5-1 cylindrical sword brim made by heating and firing for an extra second
Let the column-shaped yokan and the first epidermis cool naturally for 0 minutes .
A step of Ru enhances the adhesion, the Kintsuba body is adhered alternately the flour solution on both surfaces of Kintsuba piece was sliced thinly at regular intervals the second and third skin formed, alternately the heated copper plate A step of heating to form a crevice on the surface of the epidermis.

Further, the adjusted water according to the present invention is normal water and is used for adjusting salt plums which change depending on the temperature and humidity of the season, and the maximum amount used is within 4.8% by weight. It is characterized by doing.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the present invention will be described below. Reference numeral 1 denotes a three-sided roasted round rim, which is formed by stretching a material for making yokan into a thin square shape like a sword guard. Then, the first skin 11 having the surface with a grain is wound around the outer periphery of a cylindrical yokan 7 which will be described later, and is cut at regular intervals to form a thin disc-shaped brim piece. Then, the wheat flour forming the first skin is attached to the top and bottom of the piece of the brim to provide the second skin 12 and the third skin 13, and the total number of surfaces is reduced to three.

As the material for manufacturing yokan, mainly Onatagon beans were used. However, the present invention is not limited to this, and in addition to azuki beans such as general azuki beans, Kintoki beans and major dead beans, potatoes can of course be used. It is possible.

Reference numeral 5 is a stainless steel cylinder having an inner diameter of 48 mm and a length of 360 mm, which is used to form a cylindrical column-shaped yokan for use in the production of a three-sided roasted round brim. In this embodiment, the dimension width is 160 mm
The length is 370 mm, but the length is not limited to this.

Reference numeral 7 denotes a cylindrical yokan 7 in which a semi-fluid bean paste prepared by boiling a material for producing yokan is poured into the cylindrical body 5 to form and solidify, and the cylindrical yokan 7 taken out from the cylindrical body 5.
The first skin 11 is wound around the outer peripheral surface of the to form a cylindrical hood body 9 (FIG. 7). In this case, the cylindrical yokan 7 and the first
Between the epidermis 11 and the ume powder, which is a mixture of sugar and flour, which is a mixture of wheat flour and glutinous rice baked in powder, and sugar, are attached. Next, the brim body 9 is thinly sliced at regular intervals to form a brim piece 10. In this case, when cut into slices on an ordinary cutting board with a flat surface, the shape may collapse or the first skin 11 wrapped around the outer periphery may peel off from the cylindrical yokan 7, so as shown in FIG. The cylindrical brim body which is placed in conformity with the concave groove portions of the corrugated cutting board 14 in which a plurality of concave groove portions 14a having substantially the same shape as the outer peripheral surface shape of approximately 1/2 of the hollow brim body 9 are provided in parallel with each other. 9 is sliced at regular intervals with a blade such as a guillotine cutter that moves back and forth to form a disc-shaped brim piece 10.

Around the outer peripheral surface of the rim brim 10, a first outer skin 11 having a grain on the surface is wound before the cylindrical rim brim body 9 is diced into a circle. Flour liquid is adhered to the 2nd and 3rd epidermis 12 and 13 to form a three-sided roasted round katsumba 1 (FIG. 1) by forming a grain on the surfaces of the second and third epidermis.

By making the peripheral surface circular, it is possible to form one side surface portion, and further, the upper and lower two surfaces make a total of 3 surfaces.
A three-sided roasted round kitsuma 1 consisting of two surfaces and a small number of surfaces is manufactured. As described above, since the number of surfaces is reduced, the number of work steps for making a grain can be reduced, facilitating mechanization, improving workability, and manufacturing a large amount of three-sided roasted round kimba. .

Next, the composition of the ingredients for forming the bean paste and the epidermis is as follows. Mixture of bean paste citrus red beans 1600g 27.4% by weight granulated sugar 2136g 36.6% by weight agar 25g 0.4% by weight water 856g 14.7% by weight granulated sugar 224g 3.8% by weight salt 8g 0.1% by weight %

[0013]                             Formulation of epidermis     Egg white 64g 1.1% by weight     White 70g 1.2% by weight     Shiratama powder 28g 0.5% by weight     Flour 280g 4.8% by weight     Water 270g 4.6% by weight     Conditioned water 280g 4.8% by weight

The method for manufacturing the three-sided roasted round kitsuba according to the present invention will be described below. In the first step, beans as a main material are those for producing yokan using ordinary azuki beans, Daionagon azuki beans, major dead beans, Kintoki beans, and the like. Boil well at temperature for 20 to 30 minutes to finish the beans softly without breaking. After softly bricking this daiagon and finishing it, 2136 g of granulated sugar is added and further heated for 20 to 30 minutes to brick it into a semi-liquid bean paste. In order to allow the sugar of the bean paste to penetrate into the beans sufficiently, after the bean bean paste is completed, it is naturally left overnight (16 to 26 hours) at room temperature. By leaving it overnight like this, sugar penetrates into the beans and gives a sweet and mellow taste.

In the second step, the bean pickled bean paste that was formed in the previous step and left to stand overnight is placed in a beaker and heated to 120 to 140 ° C.
Agar melted for 2 to 30 minutes each with heating
Add 5 g, 856 g of water, and 224 g of granulated sugar, and knead for 20 to 30 minutes. Then, about 5 minutes before the finishing of the semi-fluid bean pickled bean paste, 8 g of salt is added, and the mixture is well-heated to finish the semi-fluid bean bean paste. The sugar content of this bean paste is 51 to 54 degrees, and the most preferred sugar level is 53 degrees.

The finished semi-fluid bean paste is poured into a plurality of stainless steel cylinders 5 shown in FIG. 2 and left in the room overnight (12 to 15 hours) to be molded and solidified. In this case, a Saran wrap, a vinyl piece 6a, etc. are attached to the bottom of the cylindrical body 5 with a rubber band 6 so as to prevent the bean jam from flowing out. If this rubber band is removed, the Saran wrap, etc. will come off, and if the tubular body 5 is leaned against it, the cylindrical yokan 7
Is in a clean state without falling due to its own weight and being damaged.
Can be taken out.

In the third step, 65 g of egg white and 70 g of white egg white
Mix well with stirring, then add 28 g of shiratama powder and 2 parts of wheat flour.
80 g and 270 g of water are mixed well to form a flour liquid for forming the epidermis. Here, the adjusted water used to manufacture the epidermis means ordinary water, and since the salt plum changes depending on the temperature and humidity of the season, it is used to adjust it, but it has a long-standing feeling. There is no fixed number because it is based on experience, and it means the maximum range of the amount used.

In the fourth step, as shown in FIG. 5, the copper plate 15 is heated by applying edible oil such as salad oil to the surface and heating it.
Keeping the temperature at 5 to 135 ° C., spread the wheat flour liquid of the above-mentioned mixture thinly and squarely on a copper plate, and further bake it for 50 to 60 seconds to form a square-shaped first skin 11 with a grain on one side. . In this case, in the present embodiment, a frame body or the like (not shown) is used as appropriate, and the dimension width is 160 mm and the length is 3 mm.
It is formed to 70 mm.

In the fifth step, the stainless steel tubular body 5 is used.
Cylinder yokan 7 which was poured into the tube and left overnight to be molded and solidified
Of the yokan 17 and the first epidermis 11 when wheat flour, kanbai powder or the like is attached to the outer peripheral surface of the cylindrical yokan.
It will fit well and will not come off. In addition, by sprinkling wheat flour or cold plum powder on the outer peripheral surface of the cylindrical yokan, the taste of roasted rice cake matches the taste of adzuki beans when the roasted round kimba is eaten, resulting in a more delicious taste. Furthermore, it has the effect of increasing the adhesion between the cylindrical yokan 7 and the first epidermis 11 when the first epidermis is wound.

Furthermore, the copper plate 1 which has been heated for firing
The cylindrical yokan 7 is placed on the end portion of the first skin 11 to be fired on 5, and the cylindrical rim body 9 formed by winding the first skin on the outer periphery is naturally cooled for 5 to 10 minutes. 1 The adhesion between the epidermis 11 and the cylindrical yokan 7 is enhanced. In this case, the first
The outer surface of the outer skin 11 is provided with a crease pattern by the copper plate 15, and the first outer skin is wound so that the end portions of the first outer skin are overlapped by about 5 to 10 mm so as not to be separated from the outer peripheral surface of the yokan. Therefore, the overlapped portion 11a is doubled and the copper plate 1
According to 5, the superposed section is baked for an extra 3 to 5 seconds.

In order to prevent the first outer skin 11 wound around the outer peripheral surface of the cylindrical brim body 9 from peeling off from the cylindrical yokan 7, the concave groove portion 1 provided on the surface of the corrugated cutting board 14 shown in FIG.
It is placed in 4a, and while it is moved forward and backward by a guillotine cutter made of stainless steel or the like, it is sliced at regular intervals to form a disc-shaped brim piece 10 (FIG. 9). In order to enable continuous cutting with a guillotine cutter, a wiping and cleaning means may be provided to remove the bean paste adhered to both surfaces of the blade body.

In the sixth step, the second skin 12 is formed by adhering the flour liquid to form the epidermis on one cross section of the disc-shaped rim brim piece 10 which has been cut into equal intervals of about 2 cm in the previous step. , Copper plate 1 heated with the second skin facing down
5, the surface is burnt. Similarly, in order to form an epidermis also on the other cross section of the shinba collar piece 10, a flour liquid is attached to form a third epidermis 13, and the third epidermis 13 is placed on the lower side, and then the surface is covered with the copper plate 15 which is heated. By forming a grille, the three-sided grilled round kitsuba 1 (FIG. 1) is completed.

[0023]

EFFECTS OF THE INVENTION The present invention wraps a first skin having a grain on the outer peripheral surface of a cylindrical yokan that is formed into a cylindrical shape,
Next, the second and third skins having the surface with the burn marks are formed on the upper and lower surfaces of the piece of the brim which is cut into a predetermined thickness.
By forming the entire surface on three sides, it is possible to reduce the number of firing steps and enable mechanization, and it is possible to manufacture a large amount of baked kimba in a short time. By covering the outer surface of the cylindrical yokan with wheat flour or kanmei powder, the flavor of roasted rice cake when eaten matches the taste of red beans and provides a more delicious taste. Column Yokan and No. 1
It has the effect of preventing peeling from the epidermis. Furthermore, since the bean jam paste made by boiling beans and granulated sugar is left overnight before molding, it is possible to fully infuse the sugar content into the beans in the bean paste and bring out the taste of adzuki beans sufficiently.

[Brief description of drawings]

FIG. 1 is a perspective view of a three-sided roasted round brim collar manufactured by the present invention.

FIG. 2 is a perspective view of a stainless steel tubular body for forming a bean paste paste into a cylindrical shape.

FIG. 3 is a perspective view showing a state where a semi-fluid bean paste is filled in the cylinder.

FIG. 4 is a perspective view showing a state in which a cylindrical yokan, which is formed by accommodating the bean jam bean paste in a cylindrical body and left overnight to solidify, is taken out from the cylindrical body.

FIG. 5 is a perspective view of a first epidermis showing a state in which a flour liquid is poured to spread a square on a heated copper plate to form a brown pattern on one side thereof in order to form the epidermis.

FIG. 6 is a front view showing a state in which a first skin having an outer surface with a grilled surface made of a heated copper plate is wound around the outer periphery of a cylindrical yokan.

FIG. 7: The first outer skin is wrapped around the outer peripheral surface of the cylindrical yokan.
FIG. 4 is an enlarged cross-sectional view showing a state in which the superposed portion at the end of the epidermis is further fired.

FIG. 8 is a front view of a corrugated cutting board for cutting the cylindrical yokan into a constant width while preventing peeling of the first skin wound around the outer peripheral surface.

FIG. 9 is a perspective view showing a state in which a cylindrical yokan with a first skin wound around the outer peripheral surface is sliced into a uniform width to form a piece of garment brim.

FIG. 10 is a partially cutaway enlarged cross-sectional view showing a state in which a second skin formed by applying a flour liquid to one surface of a kintsuba piece is placed on the lower side and baked on a heated copper plate to form a grain on the surface. Is.

11] The surface of a third skin formed by repeatedly turning the top and bottom of the garment brim shown in FIG. 10 on the other side and applying the flour solution to the other side is the lower side, and the surface is burned with a heated copper plate to form a grain on the surface. FIG. 4 is an enlarged cross-sectional view with a part broken away showing a state of forming a.

FIG. 12 is a perspective view in which a part of a three-sided grilled round brim is cut away.

[Explanation of symbols]

1 3 sided grilled kintsuba 5 cylinder 7 Column Yokan 9 Kintsuba body 10 Kintsuba pieces 11 First skin 12 Second epidermis 13 Third skin

Claims (2)

(57) [Claims] 1. 120% of 27.4% by weight of beans for the production of yokan
Heat the beans at ~ 140 ° C for 20-30 minutes to soften the beans without breaking them and add 3 parts of granulated sugar to the finished beans.
6.6 wt% is mixed, and a semi-fluid bean paste that is formed by heating for 20 to 30 minutes and left to stand naturally for 16 to 26 hours in the room to allow the sugar to penetrate into the beans. The bean paste is stored in a bean jam machine and stirred at 120 to 140 ° C. for 20 to 30 minutes, 0.4% by weight of agar dissolved in the bean paste, 14.7% by weight of water and granules. -Sugar 3.
8% by weight and further bricked for 20 to 30 minutes. Immediately before the completion of the bean paste, a cylinder body in which a semi-fluid bean paste is leaned against by adding 0.1% by weight of salt and finished well. 3. Pour into the mixture and let stand for 12 to 15 hours at room temperature to mold and solidify the cylindrical yokan, and mix 1.1% by weight of egg white with 1.2% by weight of white top, 0.5% by weight of white egg flour and 4. 8% by weight and 4.6% by weight of water, if necessary, mixed with adjusted water to form a flour solution for forming the skin, and applying a cooking oil to the surface and heating to a copper plate heated to 125 to 135 ° C. A step of forming a first skin having a grain on one side by heating the flour solution into a thin square and heating it for 50 to 60 seconds; and baking rice cake on the outer peripheral surface of the cylindrical yokan removed from the cylinder. I put the apricot powder made by thoroughly mixing the sub-raw powder and sugar Said first skin of the winding, the cylindrical Kintsuba body polymerization unit located at the end of the first skin formed by unnecessarily heated baking 3-5 seconds allowed to cool for 5 to 10 minutes
Circular pillar youkan and a step of Ru enhances the adhesion between the first skin, second and third epidermis the Kintsuba body is adhered alternately the flour solution on both surfaces of Kintsuba piece was sliced thinly at regular intervals Te And a step of forming a crevice on the surface of the skin by alternately heating with the heated copper plate. 2. The adjusted water is normal water and is used to adjust salt plums that change depending on the temperature and humidity of the season, and the maximum amount used is within 4.8% by weight. The method for producing a three-sided roasted round kitsuba according to claim 1.