JPH0421463B2 - - Google Patents
Info
- Publication number
- JPH0421463B2 JPH0421463B2 JP60241207A JP24120785A JPH0421463B2 JP H0421463 B2 JPH0421463 B2 JP H0421463B2 JP 60241207 A JP60241207 A JP 60241207A JP 24120785 A JP24120785 A JP 24120785A JP H0421463 B2 JPH0421463 B2 JP H0421463B2
- Authority
- JP
- Japan
- Prior art keywords
- mochi
- gyoza
- powder
- water
- food material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 241000519695 Ilex integra Species 0.000 claims description 40
- 239000000843 powder Substances 0.000 claims description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 23
- 235000009566 rice Nutrition 0.000 claims description 23
- 239000008187 granular material Substances 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 235000013305 food Nutrition 0.000 description 19
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000001035 drying Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000020993 ground meat Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000007966 viscous suspension Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】
発明の目的
（産業上の利用分野）
この発明は、糯米を原料とした食品材料に関す
るものである。[Detailed Description of the Invention] Object of the Invention (Field of Industrial Application) The present invention relates to a food material made from glutinous rice.
（従来の技術）
従来、餅を使用した食品として、例えば、大福
餅の皮などをつくるには、杵つき餅を使用する他
に、糯米を原料とした粉末状の餅粉からつくつた
餅を使用していた。その餅粉は、糯米を水で洗つ
た後、微細な粉末状態に粉砕し、乾燥してつくら
れていた。(Prior art) Conventionally, to make foods using mochi, such as the skin of Daifuku mochi, in addition to using a mochi with a mallet, it was also necessary to make mochi made from powdered mochi powder made from glutinous rice. I was using it. Mochi powder was made by washing glutinous rice with water, grinding it into a fine powder, and drying it.
この餅粉で大福餅の皮をつくるには、例えば、
餅粉１Kgに対してほぼ800ｇ（餅粉の80重量％）
以上の水を加え、さらに、100ｇほどの砂糖を加
えて混練した後、蒸し器にかけていた。このよう
に、この餅粉を使用すれば、杵つき餅のような餅
つき工程を省略して、必要なときに必要な量だけ
の餅を提供することができた。 To make the skin of Daifuku mochi using this mochi powder, for example,
Approximately 800g per 1kg of mochi powder (80% by weight of mochi powder)
The above amount of water was added, and about 100g of sugar was added and kneaded, then put in a steamer. In this way, by using this rice cake powder, it was possible to omit the process of pounding the rice cake with a mallet, and to provide the required amount of rice cake when needed.
なお、特開昭52−139733号公報にはモチ米粉を
顆粒状にした食品の原材料が示され、また、実開
昭52−100881号公報には餅入りあげきんちやくに
使用される餅が示されているが、即度加熱可能の
餅入りギヨーザを示唆するものは見当らなかつ
た。 In addition, Japanese Patent Application Laid-open No. 139733/1973 discloses a food ingredient made from sticky rice flour in the form of granules, and Japanese Patent Application Publication No. 100881/1987 discloses mochi used in mochi-iriagekinchiyaku. However, I could not find anything suggesting a rice cake-filled gyoza that can be heated immediately.
（発明が解決しようとする問題点）
ところが、前述した従来の餅粉では、粉末が非
常に微細で水の浸透性が悪く、水を加えて撹拌し
ても、餅粉全体に水のゆきわたるのが容易でなか
つた。又、水を吸収した部分と吸収していない部
分とができることもあつて、均一な品質の餅をつ
くることも容易でなく、作業性が良くなかつた。(Problem to be solved by the invention) However, with the conventional mochi powder mentioned above, the powder is very fine and water permeability is poor, so even if water is added and stirred, water does not spread throughout the mochi powder. It wasn't easy. In addition, there were parts that had absorbed water and parts that had not, so it was not easy to make rice cakes of uniform quality, and the workability was not good.
さらに、このように吸水性の良くない餅粉を使
用するには、必然的に多量（ほぼ餅粉の80重量％
以上）の水を使用しなければならなかつた。この
ため、含水率が高く、軟らかい餅しかつくること
ができなかつた。 Furthermore, in order to use mochi powder, which has poor water absorption, a large amount (approximately 80% by weight of mochi powder) must be used.
(or more) water had to be used. For this reason, only soft rice cakes with high moisture content could be made.
そして、近年餅入り食品が提案されているが、
製造が用意で、簡単に餅入りギヨーザを得ること
ができる技術は提案されていない。 In recent years, foods containing mochi have been proposed,
No technology has been proposed that is easy to manufacture and can easily produce gyoza stuffed with mochi.
この発明は前述した事情に鑑み、水の浸透が用
意で作業性が良く、簡単に得られる餅入りギヨー
ザの提供を目的とする。 In view of the above-mentioned circumstances, it is an object of the present invention to provide a rice cake-filled dumpling that is easy to penetrate, has good workability, and can be easily obtained.
発明の構成
（問題点を解決するための手段）
この発明は、糯米から形成された餅粉末にて顆
粒状に形成された餅材がギヨーザの具に混和さ
れ、ギヨーザの皮にて包まれたことを特徴とする
餅入りギヨーザであることを要旨とするものであ
る。Structure of the Invention (Means for Solving Problems) This invention provides a method in which mochi material formed into granules from mochi powder made from glutinous rice is mixed with gyoza filling and wrapped in gyoza skin. The gist of this is that it is a rice cake-filled gyoza that is characterized by:
（作用）
この発明は前記構成を採用したことにより次の
ように作用する。(Function) The present invention operates as follows by employing the above configuration.
即ち、ギヨーザの皮を介して浸透した水分と熱
が各顆粒の間〓を介して餅材全体にゆきわたり餅
材は均一に吸水されると共に均一に加熱され、ギ
ヨーザの皮の中で餅が形成され、餅入りギヨーザ
を容易に作る。 In other words, the moisture and heat that permeated through the gyoza skin is distributed throughout the mochi material through the spaces between each granule, and the mochi material absorbs water uniformly and is heated evenly, and the mochi is heated inside the gyoza skin. It is easy to form and make gyoza with mochi.
（実施例）
以下、この発明を具体化した実施例を説明する
前にまず、本実施例で使用される餅材（以下食品
材料という）について説明する。(Example) Before describing an example embodying the present invention, the rice cake material (hereinafter referred to as food material) used in this example will first be described.
この食品材料は、粉末状の餅粉を顆粒状にした
ものであつて、その顆粒は、ほぼ0.5mm〜3.0mm径
の範囲内で多様な不定形状をなしている。これら
顆粒の集合体として、食品材料が形成され、その
顆粒と顆粒との間には、通気及び通水の可能な微
細な間隙が形成されている。 This food material is made by granulating powdered rice cake flour, and the granules have various irregular shapes within a diameter range of approximately 0.5 mm to 3.0 mm. A food material is formed as an aggregate of these granules, and fine gaps are formed between the granules to allow ventilation and water passage.
次に、この食品材料の二つの製造方法を説明す
る。なお、この食品材料は二つの製造方法に何ら
限定されるものではない。 Next, two methods of producing this food material will be explained. Note that this food material is not limited to the two manufacturing methods.
製造方法 １
（押し出し顆粒製法）
まず、原料の糯米を水洗いし、粉砕機で粉砕し
た後、乾燥させて粉末状の餅粉を形成する。さら
に、この粉末状の餅粉に対して、10〜50重量％
（40重量％が最適）の水を加えて適度に撹拌する。
これによつて粘性のある懸濁液（サスペンジヨ
ン）を形成し、次いで、その懸濁液を10〜70メツ
シユ（20〜40メツシユが最適）の網目を介して押
し出しする。このとき、多数の網目から押し出さ
れた懸濁液は、各網目の大きさに対応して、細長
線材として押し出される。最後に、この細長線材
の集合体を、ほぼ60℃の温度で乾燥する。乾燥工
程では、各細長線材から水分が蒸発する過程で、
その細長線材が細かく分断され、前述したような
形態の顆粒の集合体としての食品材料が形成され
る。Manufacturing method 1 (Extrusion granule manufacturing method) First, the raw material glutinous rice is washed with water, pulverized with a pulverizer, and then dried to form powdered rice cake powder. Furthermore, 10 to 50% by weight of this powdered mochi powder
Add water (40% by weight is optimal) and stir moderately.
This forms a viscous suspension, which is then forced through a mesh of 10 to 70 meshes (20 to 40 meshes is optimal). At this time, the suspension extruded from a large number of meshes is extruded as elongated wire rods corresponding to the size of each mesh. Finally, this collection of elongated wires is dried at a temperature of approximately 60°C. In the drying process, as water evaporates from each long thin wire,
The elongated wire is finely divided to form a food material as an aggregate of granules in the form described above.
製造方法 ２
（流動顆粒製法）
製造方法１と同様に形成された粉末状の餅粉を
流動槽内で流動させ、粉末を浮遊状態にする。次
に、浮遊状態の粉末に対して上方から、ほぼ餅粉
の70〜90重量％の水を噴霧する。このとき、浮遊
状態の粉末は水分で相互に結合しながら徐々に粒
子径を増大させて餅粉の塊となる。この塊をほぼ
60℃の温度で乾燥させ、水分を蒸発させれば、顆
粒の集合体としての食品材料が形成される。Manufacturing method 2 (Fluidized granule manufacturing method) Powdered rice cake powder formed in the same manner as in Manufacturing method 1 is fluidized in a fluidized tank to make the powder into a suspended state. Next, water approximately 70 to 90% by weight of mochi powder is sprayed onto the suspended powder from above. At this time, the suspended powder gradually increases in particle size while being bonded to each other by moisture and becomes a lump of rice cake powder. This lump is almost
By drying at a temperature of 60°C and evaporating the water, a food material is formed as an aggregate of granules.
従つて、この食品材料に適宜な量の水を加える
と、水は各顆粒の間隙を介して縦横に浸透する。
この結果、水は速やかに、かつ、各顆粒に均一に
ゆきわたり、食品材料全体がほぼ均一な湿潤状態
となる。この状態は、少ない水量（例えば、この
食品材料の40〜80重量％）を加えても容易に形成
することができる。 Therefore, when an appropriate amount of water is added to this food material, the water permeates through the gaps between each granule.
As a result, water quickly and uniformly spreads to each granule, resulting in a substantially uniform wet state throughout the food material. This state can be easily formed even by adding a small amount of water (eg 40-80% by weight of the food material).
さて、前記食品材料を餅入りギヨーザに具体化
した一実施例を説明する。 Now, an example in which the food material described above is made into a rice cake-filled gyoza will be described.
前記食品材料100ｇに対して水を70ｇの割合で
加え、調味料を加えて練つた後、挽肉と細かくし
たニンニク、ニラ及びナツツ類などを加えて撹拌
する。次いで、このように準備した材料をギヨー
ザの皮で適量ずつ包み、所定の時間蒸し器にかけ
る。このようにすれば、ギヨーザの皮で包まれた
食品材料が加熱され、餅入りの蒸しギヨーザをつ
くることができる。 Water is added at a ratio of 70g to 100g of the food material, seasonings are added and kneaded, and ground meat and finely chopped garlic, chives, nuts, etc. are added and stirred. Next, wrap appropriate amounts of the ingredients prepared in this manner in gyoza skin and place in a steamer for a predetermined period of time. In this way, the food material wrapped in gyoza skin is heated and steamed gyoza stuffed with mochi can be made.
なお、餅入りの蒸しギヨーザの他に、前述のよ
うに準備した材料をギヨーザの皮で包み、油で揚
げて、餅入りの揚げギヨーザをつくることもでき
る。 In addition to steamed gyoza stuffed with mochi, you can also make fried gyoza stuffed with mochi by wrapping the ingredients prepared above in gyoza skin and frying it in oil.
糯米を水洗して粉砕した粉末状の餅粉を顆粒状
にした食品材料を、挽肉と細かくしたニンニク、
ニラ及びナツツ類とともにギヨーザの皮で包んで
所定の時間煮込む。このようにすれば、ギヨーザ
の皮を介して浸透した水分と熱とが、各顆粒の間
隙を介して食品材料全体にゆきわたる。この結
果、食品材料は均一に吸水されるとともに、均一
に加熱される。従つて、ギヨーザの皮の中で餅が
形成され、餅入の水ギヨーザを容易につくること
ができる。 A food material made from granulated mochi powder made by washing and pulverizing glutinous rice is mixed with ground meat, finely chopped garlic, and
Wrap with chives and nuts in gyoza skin and simmer for the specified time. In this way, the moisture and heat that permeated through the gyoza skin will spread throughout the food material through the gaps between each granule. As a result, the food material absorbs water uniformly and is heated uniformly. Therefore, mochi is formed inside the gyoza skin, making it easy to make mochi-filled mizu gyoza.
発明の効果
この発明は糯米から形成された餅粉末にて顆粒
状に形成された餅材がギヨーザの具に混和され、
ギヨーザの皮にて包まれたことにより、餅付き作
業を伴うことなく簡単に餅入りギヨーザを得るこ
とができるとともに、ギヨーザの具が均一に餅の
中に散在することができるので歯ざわりの心地よ
い餅入りギヨーザとすることができる作用効果が
大である。Effects of the Invention The present invention is characterized in that mochi material formed into granules from mochi powder made from glutinous rice is mixed with gyoza fillings.
By wrapping the gyoza in the gyoza skin, it is possible to easily obtain gyoza with mochi without the need for attaching the mochi, and the gyoza ingredients can be evenly scattered inside the mochi, resulting in a mochi with a pleasant texture. The action and effect of being able to use it as a giyoza are great.
Claims (1)
された餅材がギヨーザの具に混和され、ギヨーザ
の皮にて包まれたことを特徴とする餅入りギヨー
ザ。1. A mochi-filled gyoza characterized in that a mochi material formed into granules from mochi powder made from glutinous rice is mixed with gyoza ingredients and wrapped in gyoza skin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60241207A JPS62100254A (en) | 1985-10-28 | 1985-10-28 | Food material produced by using glutinous rice as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60241207A JPS62100254A (en) | 1985-10-28 | 1985-10-28 | Food material produced by using glutinous rice as raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62100254A JPS62100254A (en) | 1987-05-09 |
| JPH0421463B2 true JPH0421463B2 (en) | 1992-04-10 |
Family
ID=17070794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60241207A Granted JPS62100254A (en) | 1985-10-28 | 1985-10-28 | Food material produced by using glutinous rice as raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62100254A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2571470B2 (en) * | 1990-12-11 | 1997-01-16 | 山崎製パン株式会社 | How to make mochi dough |
| JP4753660B2 (en) * | 2005-08-15 | 2011-08-24 | 株式会社紀文食品 | Gyoza-like food and its manufacturing method |
| JP2008182910A (en) * | 2007-01-29 | 2008-08-14 | Yoichi Abe | Food made by wrapping sesame tofu with noodle skin |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52139733A (en) * | 1976-05-19 | 1977-11-21 | Hiroyuki Shioyama | Process for preparing granular material chiefly composed of starch |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52100881U (en) * | 1976-01-30 | 1977-07-30 |
-
1985
- 1985-10-28 JP JP60241207A patent/JPS62100254A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52139733A (en) * | 1976-05-19 | 1977-11-21 | Hiroyuki Shioyama | Process for preparing granular material chiefly composed of starch |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62100254A (en) | 1987-05-09 |
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