JPH0646777A - Husked rice cake and its production - Google Patents

Abstract

PURPOSE:To obtain a low-caloric husked rice cake, rich in vegetable proteins, dietary fiber, vitamins and minerals, soften hard husked glutinous rice and husked barley according to simple procedures and obtain a husked glutinous rice cake having a high nutritive value by mixing husked rice with husked barley, a walnut, a nut of cogongrass, etc. CONSTITUTION:The objective method for producing husked rice cake comprises mixing husked glutinous rice leached in flowing water for at least 24-36hr, removing the harshness, mixing the resultant swollen husked glutinous rice with about 10-20wt.% (vol. ratio of the raw material) swollen husked barley leached in water for 48-60hr, steaming the resultant mixture for at least 2hr and pounding the steamed mixture at 20-25 deg.C indoor atmospheric temperature for about 30min. The obtained rice cake is then mixed with a walnut, a nut of cogongrass, black sesame, black soybean, etc., to produce the objective husked rice cake, having a lower calorie and better in digestibility than those of a rice cake made of polished glutinous rice and consisting essentially of husked glutinous rice and husked barley which are healthy foods containing much vegetable proteins, dietary fiber, vitamins and minerals.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a brown rice cake mainly composed of brown rice starch rice and barley barley, and a method for producing a brown rice cake made of brown rice starch rice and wheat barley.

[0002]

2. Description of the Related Art Mochi, which is a solid food that can be stored for a long period of time, is well-digested, and has been a useful food since ancient times, (1), is made from conventionally known polished white rice, which is steamed and then made into mochi. Steamed rice and various beans, millet, culm, shrimp,
Mixed with seaweed, etc. (2), the germ and bran layer contain dietary fiber (cellulose, pectin, lignin, etc., which are indigestible ingredients in food), fat, vitamins and minerals, and nutrition. The unpolished unpolished brown rice used as a health food such as a natural food or a vegetarian food is used because it has a high price, and is used in JP-B-57-22 or JP-A-60.
There are rice cakes produced by the method for producing unpolished rice rice cake disclosed in Japanese Patent No. 221051 and various beans, millet, sprouts, etc. On the other hand, wheat, which is an important cereal along with rice, has more water and less real starch and gluten than rice, so it digests quickly and has low calories, but its dietary fiber and vitamins are high and its dietary fiber is high. It is known to stimulate bowel movements to improve bowel movements and replenish vitamin deficiency in white rice. One of the barleys is white barley barley, which is then pressed into wheat or ground wheat and mixed with rice. It is a staple food and its vitamin B ₁ is said to be suitable for the treatment of beriberi. In addition, oats are pearled and oatmeal is a porridge made by adding milk, sugar and salt to the groats. There are various foods. It is also extremely nutritious and known for its deliciousness,
Since ancient times, it has been said that there are no illnesses that cannot be cured by roasting and powdering each meal, then eating 3 cups in a cup, especially walnuts, which are said to be effective for amnesia, various senile diseases, and senility,
It takes time and effort to powder Kakaki, black cereals, black sesame seeds,
Moreover, it has a bad throat, and its nutritive value and deliciousness have not been fully utilized. The walnut is eaten as it is or added to confectionery,
Black sesame is also roasted and added to dishes and confectionery, black beans are cooked and made into side dishes, and Kaki is mostly collected and eaten in Yamamura.

[0003]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The problems to be solved by the present invention include brown rice, brown rice and wheat which have high nutritional value because dietary fiber, fat, vitamins and minerals are contained in the outer skin, germ and bran layer. High-value nuts, walnuts, black beans, black beans, and black sesame are used as separate foods such as white rice, barley rice, oatmeal, side dishes, confectionery, etc. The point is that there is no food.

[0004]

MEANS FOR SOLVING THE PROBLEMS The present invention is (1): exposed to water and sufficiently swollen (dyeing taste from plants) to cause swollen brown rice bran rice; Mixed with swollen barley and steamed for a long time to a well-polished brown rice cake at a constant room ambient temperature, walnut nuts, roasted persimmon nuts, black sesame, boiled black beans mixed evenly (2), brown rice that has been exposed to water for 24 to 60 hours to remove the swelling and swollen, and brown rice barley that has been exposed to water for 48 to 60 hours to remove the swelling and swelled Capacity ratio 10-2
The production method is characterized in that after mixing at a ratio of 0% and steaming for at least 2 hours, the brown rice cake is obtained by roasting at a constant room atmospheric temperature for at least 30 minutes.

[0005]

[Function] Unpolished unpolished brown rice with water for 24 to 6
By exposing it for 0 hours and a sufficient period of time, the pungent taste of brown rice glutinous rice, i.e., the edible exhaustion, is exhausted, and the broiled and swollen unpolished brown rice glutinous rice is separately washed with 48 to 6 water.
By mixing with the barley barley that has been swollen for 0 hours and swollen sufficiently, and steamed for at least 2 hours and longer than usual, both raw materials become soft, and a constant room temperature is maintained for at least 30 minutes of whipping. A soft mochi is brewed using a production method that takes longer than usual, and walnuts, roasted pickled nuts, black sesame, and boiled black beans are evenly mixed together to make a brown rice cake.

[0006]

[Examples] An example of the procedure for producing a brown rice cake of brown rice and brown barley of the present invention and the method of producing a brown rice cake of brown rice and brown barley will be described. (1), mixed sand, Approximately 36 hours or 3 days in winter and 24 hours or 2 days in summer are stored in tubs and baskets containing 5.4 liters of unpolished brown rice, which has been filtered out of pebbles and other foreign substances, and then exposed to running water. At the same time as the exhaustion of brown rice etc. is exhausted, brown rice glutinous rice swells and becomes easy to steam and has a mellow taste. The running water may be a large amount, not swiftly, and relatively slow, and may be stirred at the beginning, the middle, and the end. (2), brown barley with only the hulls (hulls) removed 0.54 to 1.0
The 8 liters are washed separately with fresh water to remove fine sand and debris, 2 days in summer, 2.5 days in winter, or 48 to 6
It becomes easier to steam by swelling it by immersing it in fresh water for 0 hours. (3), 300 grams of walnuts taken out of the shell, 200 grams of persimmon fruits peeled from the rough skin and exposed to water, dried and roasted, and 300 grams of black sesame, roasted black beans 200 grams are boiled and softened to prepare an edible state, but these 4 types are raw materials and the weight ratio with brown rice and roasted rice is 1
Mix at a rate of 5 to 25%, but if desired, mix the four types in equal amounts, or add 200 g of walnut and black sesame,
It may be adjusted by adding 300 grams of persimmon and black beans or mixing them in other proportions.

(4) Swelled brown rice bran rice and brown rice barley are mixed and stored in a steamer or a steamer (seiiro) and steamed sufficiently for at least 2 hours longer than usual until soft. The maximum mixing ratio of brown rice roasted rice and brown barley is the above-mentioned 20%, and when the amount of brown barley is larger than this, the adhesive strength decreases and it becomes difficult to form a mochi. (5), brown rice and brown barley that have been thoroughly steamed and softened are usually used for 10 to 15 times with an automatic moistening machine or mortar and pestle.
Gently swirl for at least 30 minutes to obtain brown rice cake with brown barley. At that time, paying sufficient attention to keep indoor atmospheric temperature and humidity constant so that the soft and steamed rice cake does not become stiff, work well at 20 ℃ or more even in winter, and obtain good results and keep the outside air out. desirable.

(6) The walnut, persimmon nut, black sesame, and black soybean prepared in the above-mentioned brown rice cake moistened according to the above (1) to (5) are mixed evenly and blended gently. The resulting nutritious rice cake is stored in a rice cake box sprinkled with rice cake dust (starch) and cut into an appropriately sized sea cucumber rice cake or a Noshi rice cake to make it into a staple food. The size of rice cake, hail, oyster rice cake, etc., is simmered together with vegetables, fish, meat, etc., and it is used as red bean using shiruko, zenzai or heated. (7), in addition to the mixture of (3) above, prevent arteriosclerosis,
Pigeon barley, which is said to have a good effect on the skin, is mixed with the above-mentioned steam basket (4) and steamed, and seaweed hijiki (dried ones are rehydrated with water. (As it is), natural yam (mukago) or taro, which is said to be an energizing agent, mustard root of ginseng, jujube, and citrus fruit, which is an energizing agent and a wonderful medicine for the liver, is blanched, and the red shiso leaves in the umeboshi are Take out and cut into small pieces to make equal parts, or a large quantity or several kinds of your favorite
Mix with the mixed rice cake in (5) together with the rice cake in (5) and use it as a brown rice cake with nutrition and flavor for staple food and snack.

[0009]

EFFECTS OF THE INVENTION According to the method for producing a brown rice cake of the present invention, the brown rice with a very high nutritive value originally has an astringent taste and is exposed to running water for a long time. It becomes swelled as it loses its taste and swells and becomes easy to steam. It has a lot of dietary fiber and has the effect of improving the gastrointestinal function, etc. By mixing it with softened material and steaming it longer than usual, and carefully pouring it into a mochi, it is exposed to water rather than the usual production of polished white rice.
Steaming, it takes a lot of time, but it is easy and labor-free, and does not require any complicated process.In addition, the sweetened mochi rice cake is soft, has a good flavor and is less persistent, and has a high dietary fiber and vegetable protein content. High in water, various vitamins,
It is rich in minerals, low in calories, and good in digestion, so it is suitable for obesity because it does not lean on the stomach and is low in fat, and because it contains vegetable fat, it can prevent arteriosclerosis and stabilize blood pressure, and it can be used by the elderly. It was possible to obtain a health food which is easy to eat and has various effects that the various nutritions also prevent aging and blurring of the elderly. The method of the present invention, compared to the method of producing rice cake from polished white rice, the time of exposure to running water, the steaming time, does not require complicated labor, but complicated labor is required, and the raw material is brown rice It was possible to obtain an excellent health food that was made by mixing barley barley with vegetable protein, fat, dietary fiber, vitamins, minerals and the like.

Claims (4)

[Claims] 1. A mixture of brown rice that has been swollen after being sufficiently exposed to water to remove swelling and swelled brown barley that has been thoroughly washed and soaked in water and steamed thoroughly to make a mochi, walnut nuts, An unpolished rice cake characterized by being made by thoroughly stirring and mixing an appropriate amount of roasted pickled nuts, roasted black sesame and boiled black sesame. 2. The brown rice barley mixed with brown rice bran rice is adjusted to a volume ratio of about 10 to 20% to expose the brown rice bran rice to water for swelling for 24 to 60 hours, and the brown barley barley to swell by immersing in water for 48 to 60 hours. A method for producing a brown rice cake, which comprises mixing the two and steaming them for at least 2 hours, and then making them into rice cakes, cut rice cakes, etc., which have been boiled up for at least 30 minutes while keeping the room atmospheric temperature constant. 3. The volume ratio of the raw material barley barley mixed with the raw material brown rice roasted rice is approximately 10 to 20%, and the weight ratio of walnut, persimmon fruit, roasted black sesame, and boiled black beans is 15 to 25%.
The brown rice cake according to claim 1, wherein 4. Brown rice, roasted rice, barley barley, walnut, black sesame seeds, black sesame, black beans and pigeon barley, husk, jujube, natural yam,
The brown rice cake according to claim 1, wherein ginseng root of ginseng, red shiso in pickled plum and hijiki are chopped into edible states and mixed.