JPH09187225A - Production of sweet jelly of buckwheat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sweet jelly of buckwheat having a transparent feeling and good appearance, showing a flavor hardly to be damaged, by mixing first powder of buckwheat with sugar and agar powder to give a main material. SOLUTION: A fixed amount of water 2 is added to a heating container 3 such as a pot by a cup 1, etc., and a main material 4 obtained by adding sugar and agar powder to first flour of buckwheat is poured into the water 2 and stirred and mixed by an agitating tool 5. The heating container is heated by a medium fire. When the water is boiled, the heating container is removed from the fire, the heated material is filled into a flow can, naturally cooled, then stored in a refrigerator, chilled and solidified.

Description

Detailed Description of the Invention

TECHNICAL FIELD The present invention relates to yokan using buckwheat flour, that is, a method for producing buckwheat yokan.

2. Description of the Related Art Conventional yokan is made by boiling agar to melt it, and then adding bean paste to solidify it by cooling. It is common to use azuki beans or sweet potatoes as a bean paste. There was also something I put as. On the other hand, buckwheat flour has a high nutritional value,
Although it can be eaten by heating for a short time, yokan using buckwheat flour is not generally used, and the applicant of the present invention uses buckwheat flour as a main ingredient of sugar and agar powder, put them in water, and mix and stir them. The soba yokan that was cooled and solidified after being heated by the hot water method was to some extent.

However, the above-mentioned buckwheat yokan uses the No. 2 flour or the No. 3 flour mixed as buckwheat flour, and the No. 2 flour is not pure white and the No. 3 flour is Because it is reddish, the buckwheat flour and water are heated, and after cooling and solidification, the product becomes cloudy and semi-transparent, the appearance is not very good, and the material is heated by the hot water method. However, there are problems that the heating time is long, the efficiency is low, the fuel cost is high, and the flavor of the buckwheat flour may be impaired. This invention solves the above-mentioned problems, has a transparent appearance and has a good appearance, and can be efficiently heated in a short time, consumes less fuel, can be consumed, and there is almost no possibility of impairing flavor. The purpose of the present invention is to provide a method for producing yokan.

The method for producing buckwheat yokan according to the invention of claim 1 is characterized in that after the water is put in a heating container, the main ingredient is the first buckwheat flour added with sugar and agar powder. The first step of putting in water and stirring and mixing, the second step of heating the water and the main material in the heating container with medium heat while stirring and removing the heating container from the heat when boiling, and the inside of the heating container A third step is provided in which a material to be heated composed of water and main materials is poured into a can and naturally cooled, and then placed in a refrigerator to be cooled and solidified. According to the invention of claim 2, in the method for producing buckwheat yokan according to claim 1, a flavoring agent such as matcha or coffee is added to water or the main material at a suitable time during the first step. According to a third aspect of the present invention, in the method for producing buckwheat yokan according to the first aspect, cooked red beans, strawberries or the like is added as a tool at a suitable time during the first step or the second step.

BEST MODE FOR CARRYING OUT THE INVENTION As shown in FIG. 1, a method for manufacturing buckwheat yokan according to an embodiment of the present invention uses a cup 1 as a first step to heat a required amount of water 2 into a heating container 3 such as a pot. Put the main ingredient 4 into the heating container 3 into the water 2 and put the stirrer 5 in hand. Then, the main material 4 is uniformly dispersed in water and mixed. In addition, water 1
For 000cc, the main ingredients are 100g of No. 1 powder and 25 of sugar
It is preferable that the amount is 0 g and the agar powder is 10 g, and the total weight thereof is about 360 g. Next, as shown in FIG. 2, as a second step, the heating vessel 3 is placed on the ignited gas stove 6, and the water in the heating vessel 3 and the main material 1 are agitated by the agitator 5 at medium heat. Heat for a minute or a little shorter than this and when boiling begins, remove the heating vessel 3 from the fire without boiling. Then, as shown in FIG. 3, as a third step, the rubber strip 7 is removed from inside the heating container 3.
Using, the heated object 8 consisting of heated water and the main material is placed in one or several rectangular sink cans 9 having a short height and an open upper surface, and naturally cooled to a predetermined temperature. afterwards,
The sink can 9 is put in the refrigerator 10 and cooled and solidified. After the object to be heated is sufficiently cooled and solidified, the sink can 9 is taken out from the refrigerator 10. After that, the cooled and solidified product is removed from the sink can 9, cut into an appropriate shape such as a square bar, and used as a confectionery. In order to obtain No. 1 buckwheat flour, carefully remove dirt such as soil and dust from the buckwheat seeds, arrange the buckwheat seed grains, and then inspect the buckwheat seeds for dirt again. Remove dirt accordingly. Next, remove the buckwheat berry and confirm the molting. Then, the dehulled buckwheat nuts are put into a flour mill, and the flour mill is operated to remove the first flour. Said 1
The banban flour was the first to be milled from the flour mill, and was about 3% of the total amount of milled flour, and it was pure white buckwheat flour. Then, the powder that is milled from the flour mill after the first powder is the second powder, which is not pure white, and the last powder that is milled is the third powder, which is often a reddish powder. Further, by adding a flavoring agent to the water or the main material at a suitable time during the first step, it is possible to give a scent and flavor to the product. It can be used as a matcha flavor or as a coffee flavor by adding instant coffee as it is, by adding plate-shaped or flaky chocolate to the main ingredient or water and melting the chocolate by heating during the second step. And you can make it chocolate. Further, canned boiled red beans, various canned fruits, etc. can be added to water as a main ingredient at appropriate times during the first or second step to make a dessert-like product. When the azuki beans and fruits have a high sweetness, it is preferable to reduce the sugar as a main ingredient. In the case of canning of fruits, fruit juice can be added to the main ingredient or water to give a fruity taste, but when fruit juice or fruit has a strong sourness, it is decomposed, so that the amount must be reduced. As an ingredient, you can put a strawberry or a peeled Kyoho-like grape clam in the water before heating.

[Examples] The method for producing buckwheat yokan according to Example 1, in the first step, after putting 1000cc of water in a heating container, 100g of pure white buckwheat flour No. 1 powder, 250g of white sugar, 10g of agar powder, The total amount of the main materials obtained by adding these is put in water in a heating container and mixed with stirring. Next, in the second step, the object to be heated composed of the water and the main material is directly heated on a medium stove for 10 minutes by using a gas stove or the like, and when the object to be heated becomes transparent and is boiled, it is immediately heated. Remove the heating container from. Subsequently, in the third step, the object to be heated in the heating container is placed in a plurality of flat sinks using rubber ware and naturally cooled to about 20 ° C. in 5 minutes, and then the object to be heated in a refrigerator is cooled. Put it in the freezer or refrigerating room, 5-20 at 0 ℃ or less
The product is solidified by cooling over a period of about 1 minute. Further, the heating container is taken out from the refrigerator, the product which has been cooled and solidified is removed from the heating container, and the product is cut into a required shape and size to be used for food. The method for producing buckwheat yokan according to the second embodiment is similar to that of the first embodiment, in which water is put in a heating container, the main material is put in this water, and then 10 g (3 tsp
(Cup) Matcha is dissolved in a tea strainer, added to the water and stirred and mixed, and the same steps as the first, second, and third steps of the first embodiment are performed to obtain a green tea-flavored product. . The method for producing buckwheat yokan according to the third embodiment is the same as in the first embodiment.
Put water in a heating container, put the main ingredients in this water, and then cook canned canned ingredients and boiled red beans 10-20g
Azuki bean-flavored product is obtained by performing the same steps as the first, second, and third steps of the first embodiment except that a desired amount is added to the water and mixed with stirring.

As described above, the method for producing buckwheat yokan according to the invention of claim 1 is characterized by adding water to a heating container,
Put the main ingredients of buckwheat noodles with sugar and agar powder into the mixture and stir to mix, and heat the water in the heating container and the main ingredients with stirring over medium heat to heat the mixture of water and the main ingredients. When the object is heated, it becomes a transparent object to be heated because the main ingredient is pure white No. 1 powder, and when this object to be heated is put into a sink and cooled and solidified, soba noodles with a transparent feeling. The appearance is good. In addition, when the object to be heated boils by directly heating the heating container with medium heat, it is removed from the heat without being boiled down, so the heating time can be shortened by 10 minutes, etc., and efficient heating and fuel consumption can be achieved. Since it requires less amount, it is possible to provide buckwheat yokan at low cost, and since the heating time is short, there is almost no risk of impairing the flavor of buckwheat so that good-tasting buckwheat yokan can be obtained. According to the invention of claim 2, in the method for producing buckwheat yokan according to claim 1, a flavoring agent such as green tea and coffee is added to these at a proper time during the first step such as before heating the main material and water. It is possible to obtain soba yokan with aroma such as, matcha and coffee. The invention of claim 3 is the method for producing buckwheat yokan according to claim 1, wherein cooked red beans, strawberries, or other ingredients are timely during the first step or the second step, such as before heating the main ingredient and water. By adding to these, the taste and appearance of buckwheat yokan can be improved.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing the first step of the method for producing buckwheat yokan according to the present invention.

FIG. 2 is an explanatory view showing a second step of the method for producing buckwheat yokan according to the present invention.

FIG. 3 is an explanatory view showing a third step of the method for producing buckwheat yokan according to the present invention.

[Explanation of symbols]

 1 Cup 2 Water 3 Heating Container 4 Main Material 5 Stirrer 6 Gas Stove 7 Rubber Burner 8 Heated Object 9 Sink Can 10 Refrigerator

Claims (3)

[Claims] 1. A first step in which water is put in a heating container, and then a main material obtained by adding sugar and agar powder to No. 1 powder of buckwheat is put in the water and mixed by stirring, and water in the heating container is mixed. While heating the main ingredients with heating over medium heat,
A second step of removing the heating container from the fire when it boils, and a third step of pouring the object to be heated consisting of water and the main material in the heating container into a can for natural cooling, and then putting it in a refrigerator to cool and solidify. And a method for producing buckwheat yokan. 2. The method for producing buckwheat yokan according to claim 1, wherein a flavoring agent such as green tea and coffee is added to water or the main material at a suitable time during the first step. 3. The method for producing buckwheat yokan according to claim 1, wherein cooked red beans, strawberries, etc. are added as a tool at a suitable time during the first step or the second step.