JP7382626B2 - How to make mochi - Google Patents

Description

The present invention relates to a rice cake manufacturing method, and more particularly to a rice cake manufacturing method that includes a molding process using a mold.

It is a well-known event to celebrate a child's birthday by carrying a mochi made from one sho of rice (Issho mochi) on one's back. Issho mochi weighs about 1,800 g, which is too much for a typical household to use at once, so it has been proposed to distribute it in vacuum packaging suitable for long-term storage, similar to New Year's kagami mochi (Patent Document 1) etc.).

Japanese Patent Application Publication No. 3-280161

However, mochi that has been stored for a long time is hard and difficult to cut with a knife, making it difficult to handle, and even if it is preserved, it is often discarded without being used for cooking. Incidentally, Patent Document 1 discloses a technique that makes it easier to divide kagami mochi by inserting partitions into mochi before vacuum packaging, but it is difficult to directly apply this technology to the production of heavy ichisho mochi. was difficult.

Therefore, an object of the present invention is to provide a method for manufacturing rice cake that can easily be divided into a plurality of pieces while maintaining the appearance of rice cake.

In order to solve the above problem, the invention according to claim 1 includes the steps of: placing a soft rice cake having a temperature of 70° C. or higher in a rice cake mold and applying pressure; and taking out the rice cake from the mold. cutting the rice cake into a plurality of pieces with a knife when the temperature of the rice cake is in the range of 50°C to 70°C; and a metal plate containing oil heated to about 200°C on each cut surface of the cut rice cake. Alternatively, there is provided a method for producing rice cake, which includes the steps of heat-treating the rice cake by pressing it against a stone plate for 3 seconds each time , and returning the heat-treated rice cake to the mold and applying pressure again.

In order to solve the above-mentioned problems, the present invention as set forth in claim 2 includes the steps of: putting letters on the surface of the top-tier mochi; and placing the top-tier mochi in the bottom layer of a mochi mold. A step of placing a soft mochi for the lower tier having a temperature of 70°C or more on top of the mochi for the top tier in the mold and applying pressure, and taking out the mochi for the lower tier from the mold and pressing the mochi for the uppermost tier. Cutting the rice cake into multiple pieces with a knife when the temperature is in the range of 50 to 70°C, and placing each cut surface of the cut rice cake on a metal plate or stone plate containing oil heated to about 200°C. Provided is a method for producing a rice cake, which includes the steps of heat-treating the rice cake by pressing it for 3 seconds at a time , and returning the heat-treated rice cake to the mold and applying pressure again.

In order to solve the above problem, the present invention as set forth in claim 3 provides a method for producing rice cakes as set forth in claim 1 or 2 , wherein after the pressure is applied again, the temperature within the mold is from 45°C to 50°C. The method further includes the step of taking out the entire rice cake, which has been heat removed to a temperature of , from the mold, putting it in a refrigerator to cool it, and then putting it in a degassing bag together with an oxygen absorber and sealing it.

According to the method for producing mochi according to the present invention, the mochi is molded in a mochi mold, and when it is at a suitable temperature, it is taken out and cut, each cut surface is heat treated, and then the mochi is put back into the mold and molded. Therefore, it is possible to prevent the cut surfaces from re-adhering to each other, and to maintain a good external shape of the entire rice cake by making them adhere properly. Further, the heat treatment is efficient because it prevents the cut surfaces from re-adhering to each other and simultaneously sterilizes each cut surface.

FIG. 1(A) is a perspective view illustrating a wooden mold for manufacturing Issho mochi, and FIG. 1(B) is a cross-sectional view taken along line BB in FIG. 1(A). FIG. 2 is a perspective view of the completed Issho mochi. Figure 3 (A) is a plan view of the top tier mochi, upper tier mochi, middle tier mochi, and lower tier mochi before being placed in the wooden mold, and Figure 3 (B) is the top tier after lettering. FIG. FIG. 4 is a cross-sectional view of a wooden mold containing rice cakes for the top layer. FIG. 5 is a sectional view of a wooden mold in which the top tier rice cake and the upper tier rice cake are housed. FIG. 6 is a cross-sectional view of a wooden mold containing mochi for the top tier, mochi for the upper tier, mochi for the middle tier, and mochi for the lower tier. FIG. 7 is a cross-sectional view illustrating how pressure is applied with a weight. FIG. 8(A) is a side view illustrating the upper tier mochi, the middle tier mochi, and the lower tier mochi taken out from the wooden mold, and FIG. 8(B) is a side view illustrating the upper tier mochi taken out from the wooden mold. FIG. 2 is a plan view illustrating a rice cake for the middle stage, a rice cake for the middle stage, and a rice cake for the lower stage. FIG. 9 is a plan view illustrating an example of a cutting line made by a knife. FIG. 10 is a perspective view of the cut rice cake. FIG. 11 is a flowchart for explaining the method for manufacturing Issho mochi.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a preferred embodiment of the method for producing Issho mochi according to the present invention will be described in detail with reference to the drawings.

[Explanation of the wooden pattern]
First, I will explain the wooden mold used to make Isshomochi. Fig. 1(A) is a perspective view illustrating a wooden mold for manufacturing Issho mochi (wooden mold for Issho mochi), and Fig. 1(B) is a cross section taken along line BB in Fig. 1(A). It is a diagram. As shown in the figure, the wooden mold 10 has a plate-like shape having a sufficient thickness and has a concave portion 10A having an elliptical shape in plan view formed in the center of the upper surface. The shape of the inner wall of the recessed portion 10A is an ellipsoidal quadratic curved surface, and corresponds to the inverted surface shape of a completed one-sho rice cake. In this embodiment, a wooden mold (wooden mold) is taken as an example, but a mold made of steel, plaster, or resin (plastic) may also be used.

[Mochi description]
Next, the structure of Isshomochi will be explained. Figure 2 is a perspective view of the completed one-sho mochi, and Figure 3 (A) is a plan view of the top tier mochi, the upper tier mochi, the middle tier mochi, and the lower tier mochi before being placed in the wooden mold. FIG. 3(B) is a plan view of the rice cake for the top tier after letters have been inserted. The one-sho mochi produced in this embodiment is made by stacking mochi 14 for the lower tier, mochi 13 for the middle tier, mochi 12 for the upper tier, and mochi 11 for the top tier in order from the bottom without any gaps, The entire 1sho mochi made by stacking is elliptical in plan view. Here, it is assumed that the weight of the rice cake 11 for the top row is 100 g, the weight of the rice cake 12 for the upper row is 500 g, the weight of the rice cake 13 for the middle row is 600 g, and the weight of the rice cake 14 for the lower row is 600 g.

Here, if the purchaser of Issho mochi wishes, characters 21 (such as the child's name, the character "Kotobuki", etc.) are drawn on the surface of the topmost mochi 11 (hereinafter, when writing (For example). Further, here, an example is given in which the number of tiers of stacking rice cakes is "4", but the number of tiers can also be set to a number other than "4", for example, "3". For example, if the purchaser of the Issho mochi does not wish to have letters engraved, the topmost mochi 11 may be omitted and the uppermost mochi 12 may weigh 600 g instead. However, in either case, the weight of the completed 1sho mochi is equivalent to 1 sho (1800g).

[Description of manufacturing method]
Next, a method for manufacturing Issho mochi will be explained. Figure 4 is a sectional view of a wooden mold containing mochi for the top tier, Figure 5 is a sectional view of a wooden mold containing mochi for the top tier and mochi for the upper tier, and Figure 6 is a sectional view of the wooden mold for the top tier. Fig. 7 is a cross-sectional view of the wooden mold containing the mochi for the upper tier, the mochi for the middle tier, and the mochi for the lower tier. Fig. 7 is a sectional view explaining how to apply pressure with a weight. 8(B) is a side view illustrating the mochi for the upper tier, the mochi for the middle tier, and the mochi for the lower tier taken out from the wooden mold. FIG. A plan view illustrating the mochi and the mochi for the lower tier, FIG. 9 is a plan view illustrating an example of a cutting line with a knife, FIG. 10 is a perspective view of the cut mochi, and FIG. 11 is a manufacturing process for Issho mochi It is a flowchart for explaining a method.

As shown in FIG. 11, the method for manufacturing ichisho mochi in this embodiment basically involves sequentially performing steps S11 to S23. Steps S11 to S23 will be explained in detail below. Note that before executing steps 11 to S23, 1800 g of freshly made mochi (its surface temperature is 80°C or higher) is weighed, and at an appropriate timing during the execution of steps S11 to S23, 100 g of mochi 11 for the top layer is weighed. , a 500 g upper tier mochi 12, a 600 g middle tier mochi 13, and a 600 g lower tier mochi 14.

Step S11:
The manufacturer stretches (shapes by hand) a soft rice cake 11 for the top layer, which has a surface temperature of 70° C. or higher, into a roughly elliptical shape in plan view, and then sprinkles it with flour.

Step S12:
The manufacturer applies text using food coloring (No. 102, No. 104) or the like to the surface of the top rice cake 11, which has been heated to a surface temperature of approximately 55° C. (FIG. 3(B)). Thereafter, the manufacturer removes heat for the minimum time necessary for the food coloring to dry so that the surface temperature of the rice cake 11 for the top tier does not drop too much, and then moves to the next step S13.

Step S13:
The manufacturer sterilizes both sides of the top rice cake 11 after lettering by pressing it against a frying pan containing oil heated to about 200° C. for 3 seconds each, or by fanning it with a burner. During this heat treatment, the manufacturer takes care not to press the rice cake against the frying pan or heat it with a burner for too long in order to prevent the mochi from becoming brown (the same applies to the heat treatment below). Further, as the frying pan, a frying pan made of metal such as copper, a frying pan treated with Teflon (registered trademark), etc. can be used. Furthermore, instead of a frying pan, a metal plate (iron plate, copper plate), stone plate, or the like that has the same function as a frying pan can also be used.

Step S14:
The manufacturer places the sterilized rice cake 11 for the top layer into the bottom layer of the wooden mold 10 for 1 sho rice cake (FIG. 4).

Step S15:
The manufacturer stretches (shapes by hand) a soft rice cake 12 for the upper stage with a surface temperature of 70° C. or more into a roughly elliptical shape in plan view (shapes it by hand), shakes it with flour, and then places it in the wooden mold 10 for the uppermost stage. Place it on top of the rice cake 11 (Figure 5).

Step S16:
The manufacturer stretches (shapes by hand) a soft mochi 13 for the middle stage with a surface temperature of 70° C. or more into a roughly elliptical shape in plan view (shapes it by hand), shakes it with flour, and then forms the mochi for the upper stage in the wooden mold 10. Place it on top of Mochi 12.

Step S17:
The manufacturer rolls out (shapes by hand) the soft mochi 14 for the lower tier with a surface temperature of 70° C. or higher into an approximately elliptical shape in plan view (shapes it by hand), shakes it with flour, and then rolls out the mochi 14 for the middle tier in the wooden mold 10. Place it on top of the rice cake 13 (Figure 6).

Step S18:
The manufacturer places a weight 30 of about 2 kg on the rice cake in the wooden mold 10 and applies pressure (see FIG. 7). Note that a wooden mold similar to the wooden mold 10 may be used as the weight 30.

Step S19:
The manufacturer takes out the entire mochi 12 for the upper tier, the mochi 13 for the middle tier, and the mochi 14 for the lower tier from the wooden mold 10 (Fig. 8), and when the surface temperature of the mochi is in the range of 50 to 70°C, , cut each of these mochi into multiple pieces with a knife. For example, each of the upper tier rice cakes 12, the middle tier rice cakes 13, and the lower tier rice cakes 14 are cut into eight pieces using cutting lines that have a grid shape in a plan view as shown in FIG. In FIG. 9, numerals 12-1 to 12-8 indicate cut pieces of the mochi 12 for the upper tier, and numerals 13-1 to 13-8 indicate cut pieces of the mochi 13 for the middle tier. , 14-1 to 14-8 are cut pieces of the rice cake 14 for the lower stage.

Note that during the execution of this step, the rice cake 11 for the top layer remains housed in the wooden mold 10. Further, the number of divisions of the rice cake in each stage is not limited to eight, and may be any number other than eight. Further, the pattern of the cutting lines is not limited to the grid pattern shown in FIG. 9, but may be radial, for example.

Step S20:
The manufacturer heat-treats each cut surface 50 of the cut rice cake (FIG. 10) by pressing it against a frying pan containing oil heated to about 200° C. for 3 seconds or by fanning it with a burner. Further, the manufacturer heat-treats not only each cut surface 50 but also both sides of the rice cake in each tier. Further, heat treatment on both sides of the rice cake may be performed before cutting.

Step S21:
The manufacturer returns the heat-treated rice cake to the wooden mold 10. The plural pieces of rice cake cut in the previous step are returned to the wooden mold 10 with the cut surfaces 50 in contact with each other in the same positional relationship as before cutting (FIG. 6).

Step S22:
The manufacturer places a weight of about 2 kg on the rice cake in the wooden mold 10 and applies pressure again (FIG. 7). As a result, the entire mochi from the top tier to the bottom tier is shaped to have the same outer shape as the 1sho mochi. However, as described above, since the cut surfaces 50 and both sides of the rice cakes in each tier are heat-treated, the cut surfaces 50 that come into contact with each other and the overlapping surfaces of the rice cakes in each tier do not adhere to each other again.

Step S23:
The manufacturer heats the mochi 12 for the upper tier, the mochi 13 for the middle tier, and the mochi 14 for the lower tier in the wooden mold 10 to a surface temperature in the range of 45°C to 50°C, and then removes the heat from the mochi 11 for the top tier. The entire mochi including the mochi is taken out from the wooden mold 10 and placed in a quick refrigerator (also referred to as a "freezer") at about -25°C to cool for about an hour, and then placed in a transparent degassing bag with an oxygen absorber and sealed. Note that it is considered that the degree of vacuum in the degassing bag is preferably medium vacuum or low vacuum rather than so-called complete vacuum. Note that the term "refrigerator" in this specification also includes a so-called freezer.

[Effects of embodiment]
As explained above, according to the method for manufacturing one-sho mochi according to the present embodiment, the upper tier mochi 12, the middle tier mochi 13, and the lower tier mochi 14 formed in the wooden mold 10 have an appropriate surface. The mochi is taken out and cut when it is still at temperature, and each cut surface 50 and both sides of each mochi are heat-treated and then put back into the mold and molded, so that the cut surfaces 50 are prevented from adhering to each other again and are properly adhered to each other. This has the effect that the overall shape of the rice cake can be maintained well. Moreover, the heat treatment is efficient because it can prevent the cut surfaces from re-adhering to each other and at the same time sterilize each cut surface 50.

As mentioned above, although the preferred embodiments of the present invention have been described in detail, the present invention is not limited to such specific embodiments, and within the scope of the gist of the present invention as described in the claims. It goes without saying that various modifications and changes are possible.

For example, in the above-described embodiment, heat treatment by baking in a frying pan or burner was described as a method of sterilizing cut surfaces of rice cakes, etc., but other heat treatments may be adopted, or the heat treatment itself may be omitted. . However, if heat treatment is omitted, it is desirable to carry out the step of molding the rice cake while it is still heated to some extent in order to prevent mold from forming.

In addition, in the embodiment described above, a knife was used to cut the mochi, but instead of a regular knife with a flat cut surface, it is also possible to use a wavy blade knife with a wave-shaped cut surface. be.

Further, in the above embodiment, after being divided, the rice cake may be placed in a round stainless steel mold and heated to raise the surface temperature of the rice cake, which was below 45 degrees, to 45 degrees or above, and then immediately placed in a deep freezer and frozen.

In addition, in the embodiment described above, before cutting the mochi, the heat is removed for some time to harden the mochi, and then the mochi is reheated in a microwave oven or the like and then gelatinized, thereby raising the surface temperature of the mochi to 50°C or higher. You can also do this.

In addition, in the above-described embodiment, the appearance of the mochi is elliptical in plan view, but it can also be circular in plan view, or quadrilateral (rectangular or square) in plan view, as in the so-called "Noshimochi". . Further, in the above-described embodiment, a rice cake having a weight equivalent to one sho was used as an example, but it is also possible to use other weights.

10 Wooden mold 10A Recess 11 Mochi for the top tier 12 Mochi for the upper tier 13 Mochi for the middle tier 14 Mochi for the lower tier 50 Cut surface

Claims (3)

A method for producing rice cake,
placing the mochi in a soft state at a temperature of 70°C or higher in a mochi mold and applying pressure;
removing the mochi from the mold and cutting the mochi into a plurality of pieces with a knife when the temperature of the mochi is in the range of 50°C to 70°C;
heat-treating each cut surface of the cut rice cake by pressing it against a metal plate or stone plate containing oil heated to about 200°C for 3 seconds ;
returning the heat-treated rice cake to the mold and applying pressure again;
A method for producing rice cake characterized by comprising: In the method of manufacturing mochi,
A step of putting letters on the surface of the top layer of mochi,
placing the topmost mochi in the bottom layer of a mochi mold;
placing a soft mochi for the lower stage having a temperature of 70° C. or more on top of the mochi for the uppermost stage in the mold and applying pressure;
Taking out the mochi for the lower tier from the mold and cutting the mochi into a plurality of pieces with a knife when the temperature of the mochi is in the range of 50 to 70°C;
heat-treating each cut surface of the cut rice cake by pressing it against a metal plate or stone plate containing oil heated to about 200°C for 3 seconds ;
returning the heat-treated rice cake to the mold and applying pressure again;
A method for producing rice cake characterized by comprising: The method for producing rice cake according to claim 1 or 2 ,
After applying pressure again, the entire rice cake, which has been heat-removed in the mold to a temperature in the range of 45 to 50°C, is taken out of the mold and placed in a refrigerator to cool, and then deoxidized with an oxygen absorber. A method for producing rice cake, further comprising the step of placing it in an air bag and sealing it.

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