JPH0998721A - Ohagi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain OHAGI (dumplings covered with e.g. bean jam) unconventionally fresh and good in palate feeling and flavor and excellent in sustained freshness by kneading cooked rice with aroid followed by rolling the blend into balls. SOLUTION: A group of aroid chips treated with salt and vinegar and washed with water is further chopped, and then cooked together with a mixture of nonglutinous rice and glutinous rice in a rice cooker. The product as a whole is intimately scrambled and kneaded, and then rolled into balls, which are then covered with bean jam or soybean flour, thus obtaining the objective OHAGI with sustained softness and freshness, increased in glutinousness, having light and profound feeling after taken, and unconventionally fresh in palate feeling and flavor.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to "Ohagi (also known as botamochi)", which is a daily food that is widely and generally eaten.

[0002]

2. Description of the Related Art "Ohagi" has been widely eaten as a traditional Japanese food that uses glutinous rice and mochi rice, and is a mixture of rice cooked with glutinous rice and mochi rice in a certain ratio. It has a structure in which it is wrapped with "bean paste" or "kinako" around the outer circumference of "Ohagi itself", which is made by rolling the material, and is ready for edible use.

[0003]

[Problems to be Solved by the Invention] The conventional "Ohagi" described above has a simple structure in which the "Ohagi body" consisting of non-glutinous rice and mochi rice is wrapped with bean jam and kinako powder, and is unique as a traditional Japanese food. It has a taste and is widely popular. However, since its ingredients and manufacturing method are traditionally standardized, there is no ingenuity in texture and flavor, and moreover, the bean paste (or
Because the texture and flavor of (kinako) strongly appear in the after-meal feeling,
The texture may not be excellent depending on the quality of the bean paste or the fine powder.

Since the "Ohagi main body" consists only of cooked rice and sticky rice, it becomes hard over time, the texture peculiar to Ohagi rapidly fades over time, and the shelf life is short.

The present invention solves the above-mentioned conventional problems, and provides "Ohagi" which has a new texture and flavor, has a good edible texture, and has a long shelf life.

[0006]

[Means for Solving the Problems] The "Ohagi" of the present invention which solves the above technical problems is "a mixture of glutinous rice and sticky rice in a predetermined ratio, and a kneaded mixture of taro mixed with a required ratio of taro. It has a structure in which the material is used, and the main body of the Ogi that is obtained by rolling the material into the required shape is wrapped in bean jam or kinako.

[0007] That is, the "Ohagi" of the present invention uses, as a material for the "Ohagi", a mixed kneaded product obtained by kneading taro with mixed cooked rice of non-glutinous rice and sticky rice in order to solve the above-mentioned problems in quality of conventional ones. Is characteristic.

[0008]

[Function] The "ohagi" of the present invention described above uses a kneaded mixture of glutinous rice and sticky rice mixed with taro as a material for the "ohagi main body", so that the taro component is in great harmony with the bean jam and kinako of the outer skin. At the same time, the "Ohagi main body" becomes more sticky due to the added stickiness of the string of taro paste, giving it a new texture and flavor that is not present in standardized Ohagi. And by mixing the taro paste
The hardening of the "Ohagi body" with time is prevented, the softness and stickiness are maintained, and the shelf life of the "Ohagi" is extended. There is the above-mentioned unique action.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The "Ohagi" of the present invention is carried out as follows.

[0010]

The "Ohagi" of one embodiment of the present invention will be described in detail with reference to the production method. That is, first, "rice: 50, rice cake:
Prepare the material of "Ohagi body" in the weight ratio of 50, taro: 25 ".

On the other hand, taro is peeled and chopped into strips, which are then treated with salt and vinegar (soil germs in the taro are sterilized) and washed thoroughly with water. The taro strips that have been washed with water are further chopped into fine shapes for preparation.

[0012] After that, the prepared mixed rice of glutinous rice and sticky rice is put in an ordinary rice cooker to adjust the water content, and then the taro prepared in the fine shape is placed on the rice. Cook the rice by the rice cooking method, and after the rice is cooked, thoroughly stir the mixture to make the material for the "Ohagi body".

Then, the material is rolled into a desired shape of "Ohagi main body", which is wrapped with a bean paste prepared separately to produce "Ohagi" of kneading taro.

The "ohagi" of the above-mentioned examples of taro mixing has the above-mentioned action, and the taro component present in the "ohagi body" is in excellent harmony with the bean jam of the outer skin, and the characteristic taste of the taro component is edible. As it stimulates the mouth sensation of the person, it provides a new texture and flavor that traditional "Ohagi" does not have, and in some cases, the peculiar feeling of bean paste that is felt "dull" is diminished, making it light and deep after meals. You can get a feeling.

The "stickiness" peculiar to botamochi is further increased, and the softness is maintained due to the presence of the taro component, so that the shelf life is longer than that of the conventional one.

The "Ohagi" of the present invention is not limited to the above-mentioned embodiment, and the "Ohagi main body" is produced by the cooked rice of kneaded rice, sticky rice and taro mixed produced by applying the production method of the above-mentioned embodiment, The "Ohagi body" may be wrapped with "Kinako" prepared separately, and this "Kinako" wrapping has the same unique texture, flavor and shelf life as the wrapping with the bean jam of the above example. There is a unique effect such as lengthening of the day.

[0017]

As described above, the "Okiba" of the present invention has a new texture and flavor of "Ohagi" that has been standardized as a traditional Japanese popular food, and has a conventional texture. It has the characteristics of quality with a better texture / flavor and shelf life, and has the effect of improving the convenience of general daily eating habits.

Claims (1)

[Claims] 1. A cooked rice prepared by mixing glutinous rice and sticky rice in a predetermined ratio, and using a kneaded mixture of taro mixed with a required ratio of taro, as a material.
Or, a rice ball characterized by being wrapped in kinako.