JPH04330250A - Production of rice cake dough - Google Patents

Abstract

PURPOSE:To improve operating efficiency and stably obtain a rice-cake dough of constant good quality by adding sugar, water, etc., to glutinous rice flour or arrowroot starch formed into a fine powdery state. CONSTITUTION:Various raw materials such as water and sugar are added to glutinous rice flour or arrowroot starch formed into a fine powdery state of <=40 mesh particle size and the resultant mixture is stirred to afford the objective rice-cake dough.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing mochi dough using shiratama flour or kuzu flour, and more particularly to a method for producing mochi dough using shiratama flour or kuzu flour that has been ground into a fine powder in advance.

0002

BACKGROUND OF THE INVENTION It has been known since ancient times to use shiratama flour to produce mochi dough. Shiratama flour is a powder made from glutinous rice that exists in the form of small white lumps or granules, and its manufacturing method is roughly as follows. That is, glutinous rice is washed with water, soaked in water for about 12 hours to absorb water, and then ground in water, that is, ground while adding water to form a milky lotion. This emulsion is then filtered through a silk cloth or a fine sieve, and this process is repeated several times to make powdered glutinous rice flour.When water is added to this and left for about 12 hours, a white powdery substance precipitates out. A sludge is formed. When the clean water is removed and this powdery white slurry is dried in the sun and shredded, Shiratamako is produced. Its properties are similar to mochi powder, and when it is dissolved in water and heated, it becomes sticky like mochi.

[0003] When producing mochi dough using this shiratama flour, the following steps are followed. For example, in the case of gyuhi or Japanese warbler mochi dough, (a) put equal amounts of shiratamako and water in a bowl and stir with a mixer or by hand, but at this time, gradually add water little by little to break up the clumps of shiratamako. Stir while crushing to make sure there are no lumps. (b) Add more water and stir. (c) Put this emulsion-like dough into a steamer and steam it for about 10 minutes (temperature 95-100°C, humidity 100%). (d) Stop the steam and heat and stir. (e) While heating and stirring this dough, add sugar in the same amount (in the case of Uguisu mochi dough) or twice the amount (in the case of Gyuhi) as the shiratamako in several portions, then add a small amount of starch syrup.
Stir for approximately 40 minutes. (F) If you are using a Japanese warbler mochi dough, add the coloring agent and stir. (g) In this way, elastic gyuhi or uguisu mochi dough is completed.

[0004] For example, in the case of baked sakuramochi dough,
(b) Put equal amounts of shiratamako and water in a bowl and stir with a mixer or by hand. At this time, add water little by little while stirring so that there are no clumps of shiratamako completely. The procedure is exactly the same as in the case of producing the above-mentioned gyuhi etc. (b) After adding a large amount of water and coloring agent and stirring,
Add sugar in an amount about 5 times the amount of shiratamako and stir further. (c) A pre-mixed mixture of wheat flour about 8 to 10 times the amount of shiratama flour and a small amount of mochi flour is added and stirred. (d) Add water and stir. (e) By dividing the dough thus prepared and baking it, elastic baked sakuramochi dough will be created. It is also known to make mochi dough using kuzu powder made from kuzu root.

Kuzu powder is made as follows. After washing the roots and scraping off any pebbles or dirt, they are crushed until they become fibrous. Add the beaten roots to water and rub them together as if you were massaging them. Place these roots in a cloth bag, squeeze them vigorously, and drop the squeezed juice into the container. Move this container to a cool, dark place and leave it there for a day or night to allow the waste powder to settle, then discard the glaze. Repeat this process of exposing to water two or three times. Discard the final glaze, and wash off the slightly darkened dirt on top of the precipitated waste powder with water. Then, peel off the crumbs that have hardened at the bottom of the container, break them into pieces of similar size, and place them in a well-ventilated place out of the sun to dry.

[0006] The method for producing mochi dough using the kudzu flour thus produced is as follows. (b) Put the kuzu powder in a bowl and stir while gradually adding water little by little to crush any clumps of kuzu powder and completely dissolve it in the water. Then add the remaining water and stir. (b) Add sugar to this and stir to dissolve.
(c) Pass this through a sieve to remove dust. (d) Put this in a double boiler and steam it. You can also add starch syrup and steam it during the steaming process. (e) If you do this, it will become a transparent paste-like texture from the bottom, and with some white parts remaining, turn off the steam and continue stirring to form a milky white dough.

[0007]

[Problems to be Solved by the Invention] In the conventional method for producing mochi dough using shiratamako or kuzuko, firstly, since shiratamako or kuzuko is lumpy or granular, when using this to produce mochi dough To do this, gradually add water little by little to the lumpy shiratamako or kuzuko and knead it by hand or with a mixer to crush the clumps of shiratamako or kuzuko.
It was necessary to knead the milky dough so that no lumps of white flour remained in the dough. This was a time-consuming and tedious task that required skilled labor.

[0008] Secondly, in this manufacturing method, first of all, only the lump of shiratama flour and water must be stirred, and other raw materials cannot be added and stirred together. It had to be added after kneading and water alone to form an emulsion-like dough. Furthermore, the addition of water had to be carried out in several stages, and adjusting the amount of water added was also a troublesome task. Therefore, the manufacturing process is complicated and takes a long time, and the work efficiency is inevitably low.

Thirdly, no matter how careful you are to create a mochi dough that does not leave any lumps, if you use lumps of shiratama flour, depending on the situation, some lumps may remain in the mochi dough. It has been difficult to consistently produce mochi dough of good quality. In this case, in order to remove the lumps of shiratama flour from the prepared mochi dough, it was necessary to add an additional step of passing the mochi dough through a fine sieve.

Therefore, the present invention streamlines and saves labor in the manufacturing process, improves work efficiency, and achieves a certain level of quality without requiring particularly skilled labor in a method for manufacturing mochi dough using shiratama flour or kuzu flour. The technical challenge is to provide a method for stably producing high-quality mochi dough.

[0011]

[Means for Solving the Problems] In order to achieve the above object, the method for producing mochi dough according to the present invention includes a step of adding and stirring various raw materials such as water and sugar to shiratama flour or kuzu flour. In the production of , finely powdered shiratamako or kuzuko is used.

In this case, it is desirable for work efficiency to add at least the entire amount of finely powdered Shiratamako or Kuzuko to the water at once. The water in this case may be the entire amount required.

[0013] Further, the fine powdered shiratamako or kudzu powder is preferably finer than 40 mesh.

[0014]

[Embodiments] Next, preferred embodiments of the present invention will be described. (1) Manufacturing method for sakuramochi dough (baked skin)《Raw material composition》
(Unit: Weight %) Fine powder Shiratamako
10 water
240 coloring agent 2
sugar 55 mochi powder
5 flour
100

<<Manufacturing process>> ■ Add the coloring agent to water (total amount), stir, and dissolve. ■ Add the fine powdered shiratama powder, sugar, mochi powder, and wheat flour to the above water, and stir at medium speed for about 60 seconds. This fine powdered shiratama flour can be obtained by physically pulverizing lumpy or granular shiratama flour using a roller, a grinder, etc., but it goes without saying that any other method may be employed. ■ Divide the dough thus created and bake it. ■ If you wrap the red bean paste in this baked dough after cooling, you can make baked sakura mochi.

[0016] The fine powdered shiratama flour may be mixed in advance with dry raw materials such as sugar, rice cake flour, and wheat flour, and this mixed powder may be added to the entire amount of water.

Furthermore, in order to adjust the hardness of the rice cake dough, a portion (for example, 75% by weight) of water may be added as adjustment water in the final step.

(2) Gyuhi《Raw material composition》 (Unit: Weight %) Fine powdered Shiratamako 100 Water 175 Sugar
195 starch syrup
50

<<Manufacturing process>> ■ Add the fine powdered shiratamako to water (total amount) all at once and stir at medium speed for about 30 to 60 seconds to create a milky dough. ■ Transfer this dough to a steamer and steam pressure is 0.0.
Steam at 3 to 0.05 kg/cm2 for about 10 minutes. ■
Turn off the steam in the steamer, add sugar in portions or little by little, and heat and stir at medium speed for about 2 minutes. ■ Add starch syrup and heat and stir at medium speed for about 10 minutes to knead. ■ Gyuhi mochi is made by dividing the dough made in this way, shaping it, and wrapping it with red bean paste.

(3) Dough for Kuzuzakura <<Raw material composition>> (Unit: Weight %) Fine powder Kuzuko 100 Water 270 Sugar
95 starch syrup
200

<<Manufacturing process>> ■ Add the fine powdered waste powder to water (total amount) all at once and stir at medium speed for about 30 seconds. ■ Add sugar to this and stir. ■ The emulsion-like dough thus created is passed through a sieve to remove dust. ■ Then, put it in a double pot (sawari) and add starch syrup halfway through to make it about 0.5 kg/c.
Steam for about 30 minutes at medium speed while applying a steam pressure of m2. ■ Divide the dough made by hand using tools,
Shape into a ball. Then wrap the bean paste. ■ Steam again for about 20 minutes, then cool and wrap in cherry leaves.

(4) Results of sensory test The sakuramochi produced in Example (1) above and Example (
2) A sensory test was conducted to compare the texture (elasticity) and taste (preference) of Gyuhi mochi with Sakuramochi and Gyuhi mochi (the ratio of raw materials are the same) manufactured by the above conventional manufacturing method.
The following table shows the results of the five-level evaluation conducted by the top panelists.

[0023]

[Table 1]

According to this, it was found that the products according to Examples (1) and (2) were good in both texture and palatability compared to conventional products.

[0025]

[Effects] As is clear from the above description, the present invention provides the following excellent technical effects.

First of all, when kneading shiratama flour or kuzu flour and water, it is no longer necessary to gradually add water little by little to crush the lumps and grains, but it is possible to mix them and the necessary amount of water at once. This reduces work time and
Also, skilled labor is no longer needed.

Furthermore, it is possible to add all of the shiratama flour, sugar, mochi flour, and wheat flour to the water in which the colorant has been dissolved at once and stir it, and it is also unnecessary or easy to adjust the amount of water added, so the manufacturing process can be improved. This simplifies, shortens and streamlines the process, improving work efficiency.

Second, it has become possible to easily and stably produce high-quality Japanese confectionery dough in which no lumps of white rice flour remain in the mochi dough.

Thirdly, other dry ingredients other than water (
This made it possible to distribute and store a mixture of ingredients (sugar, mochi flour, wheat flour, etc.), paving the way for the development of a mixed flour for mochi dough containing shiratama flour, and helping to further improve work efficiency. be.

Claims (4)

[Claims] Claim 1: A mochi dough characterized by using finely powdered shiratama flour or kuzu flour in the production of mochi dough, which has a step of adding and stirring various raw materials such as water and sugar to shiratama flour or kuzu flour. Production method. 2. The method for producing mochi dough according to claim 1, characterized in that at least the entire amount of the finely powdered shiratama flour or kuzu flour is added to the water at once and stirred. 3. The method for producing rice cake dough according to claim 2, wherein the amount of water is the entire required amount. 4. Claim 1, wherein the fine powdered shiratamako or kudzu powder is finer than 40 mesh.
The method for producing mochi dough according to any one of 3 to 3.