JPH01256358A

JPH01256358A - Rice cake containing meat

Info

Publication number: JPH01256358A
Application number: JP63084420A
Authority: JP
Inventors: Kunihiro Nirasawa; 韮沢　邦弘
Original assignee: Individual
Current assignee: Individual
Priority date: 1988-04-06
Filing date: 1988-04-06
Publication date: 1989-10-12

Abstract

PURPOSE:To prepare a meat-containing rice cake having unique taste and flavor and decreased stickiness of rice cake to prevent the sticking of the cake to the throat, by mixing meat of animal, poultry, fish, etc., into a rice cake in a pounding stage of the rice cake. CONSTITUTION:Meat of animal, poultry, fish, etc., preferably minced meat or heat-treated meat (e.g. boiled or fried meat) is mixed into a rice cake during the pounding stage of steamed glutinous rice or at the initial stage of pounding. The mixture is further pounded to obtain a rice cake.

Description

【発明の詳細な説明】この発明は動物（牛豚羊など）、トリ、魚などの肉を混
ぜ入れて、ついた餅についてである。[Detailed Description of the Invention] This invention relates to rice cakes mixed with animal (cow, pig, sheep, etc.), chicken, fish, and other meats.

蒸した餅米をついている途中で、肉を混ぜ入れ、更につ
き続けると、肉が混ざっている餅ができる。While the steamed mochi rice is being added, mix in the meat and continue adding it to make mochi with the meat mixed in.

肉を加える時期は、餅をつく最初の段階で原料米に、混
ぜ入れてもよいし、ついている途中に混ぜ入れてもよい
。When adding meat, you can mix it into the raw rice at the beginning of making the mochi, or you can mix it in while it is being made.

従来、餅の表面に肉を乗せたり、巻きつけたりして、食
べる食べ方は、あったかもしれないが、餅の内部に、餅
をつく段階から肉を混ぜ入れてある餅は無かった。In the past, there may have been ways to eat mochi by placing meat on the surface or wrapping it around the surface, but there was no mochi in which meat was mixed inside the mochi from the stage of making the mochi.

肉を混ぜ入れることにより、従来にない風味の餅ができ
るし、肉と共に、塩、砂糖、香辛料等を加えると、一層
違った味の餅ができる。By adding meat to the mix, you can create mochi with an unconventional flavor, and by adding salt, sugar, spices, etc. along with the meat, you can create mochi with even more different flavors.

一番の長所は、肉を混ぜることにより、膚の粘着性が減
り餅がのどにくっつきにくくなることである。混ぜる肉
は、ひき肉のように細かくしてある肉が邁遍無く混ざり
やすく適している。The best part is that mixing the meat reduces the stickiness of the skin, making it harder for the mochi to stick to your throat. As for the meat to be mixed with, finely chopped meat like minced meat is suitable because it is easy to mix evenly.

更に煮たり、炊めたり等の一度加熱した肉が適している
。餅の原料は、米に限らず、きび、ひえ、あわ等でもよ
い。Furthermore, meat that has been heated once, such as boiled or cooked, is suitable. The raw material for mochi is not limited to rice, but may also be millet, millet, millet, etc.

[Brief explanation of the drawing]

餅の形態はさまざまな形で造ることができるが、ここで
はお供え用のかがみ餅の図を示す。第１図は本発明の側面図である第２図は本発明のａ線の断面図である１．の白い部分は餅の主要部で、米、きび等の粉を素材
としてできている部分２．は肉の粒である。Mochi can be made in a variety of shapes, but here we show a diagram of Kagami mochi for offering. FIG. 1 is a side view of the present invention. FIG. 2 is a sectional view taken along line a of the present invention. The white part is the main part of the mochi, and is the part made from rice, millet, etc. flour. is a grain of meat.

Claims

[Claims]

Mochi made by mixing animal, chicken, fish, etc. meat