JPH11121A - Production of daihuke-mochi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a 'daihuku-mochi' (a king of rice cake with bean jam in it) by incorporating a rice cake dough with powdered green tea so as to maintain health through directly taking tea leaves as they are. SOLUTION: Powdered green tea is added to a rice cake material such as refined rice flour followed by steaming, and the resulting product is pounded into a rice cake dough 1 colored with the powdered green tea; alternatively, powdered green tea is added to a rice cake material followed by steaming and further addition of powdered green tea, and the resulting product is pounded into a rice cake dough 1 colored with the powdered green tea; sweet bean jam 2 is then included in the colored rice cake dough 1 to effect inclusion of the powdered green tea in the dough, thus obtaining the objective 'daihuku- mochi'. The sweet bean jam to be used may be a colored bean jam 3 prepared by incorporating powdered green tea in a kneaded bean jam. Other material such as beans, sweet potatoes and/or fruits may also be used; however, when the colored bean jam 3 is to be prepared, light-colored beans is pref. used so as to fully exhibit powdered green tea's color.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a Daifuku mochi in which bean paste is wrapped in a dough.

[0002]

2. Description of the Related Art Tea is originally used to drink its extract using a teapot or the like, but recent studies have shown that the excellent active ingredients of tea are very good for maintaining health.
For example, catechin, a component of the astringency of tea, is considered to have a wide range of effects, such as cancer, hypertension, diabetes, aging, food poisoning, and the prevention of colds. In addition, the fried extract, the tea components are often left in the tea leaves, so it is desirable to drink or eat the tea leaves as they are in order to effectively consume the active ingredients of tea It is believed that.

[0003]

At present, however, drinking or edible tea leaves as they are is limited mainly to tea ceremonies that use tea crushed tea leaves. This is because when drinking matcha, it is difficult to melt without using a special tool (chasen), it is very bitter, etc. It is difficult for ordinary people to drink or eat tea leaves as they are Not much has been done.

The present invention has been made in view of the above points, and provides a Daifuku rice cake capable of maintaining health by ingesting tea leaves as it is, and vividly demonstrates the color of matcha. It is an object of the present invention to provide a method for producing Daifuku rice cake.

[0005]

The Daifuku mochi according to the first aspect of the present invention is characterized in that the dough contains matcha, and the bitterness of the matcha in the dough is added to the bean paste. The tea leaves can be taken as it is without bitterness. In addition, the rice cake dough can be colored in the color of matcha.

According to a method of manufacturing a Daifuku mochi according to a second aspect of the present invention, after adding matcha to a mochi material and steaming the resultant, a colored mochi dough 1 colored with matcha is formed. It is characterized by encrusting bean paste 2 with dough 1,
By suppressing the bitterness of matcha in the rice cake dough with bean jam, it is possible to produce a Daifuku rice cake that can be used to ingest tea leaves without bitterness. In addition, it is possible to manufacture a Daifuku mochi in which the mochi dough is colored matcha.

According to a third aspect of the present invention, there is provided a method of producing a Daifuku mochi, after adding matcha to a mochi material and steaming, further adding matcha and then using the matcha to form a colored mochi dough 1 colored with matcha. The colored rice cake dough 1 is used for encrusting the bean paste 2, so that the matcha is hardly heated and discoloration due to the oxidation of the matcha can be prevented. Further, the method for producing Daifuku rice cake according to claim 4 of the present invention is described in claim 2.
Alternatively, in addition to the configuration of 3, the colored bean paste 3 is obtained by adding a matcha to a dough and adding colored tea as the bean paste 2, and forming a colored bean paste 3 by adding a matcha to the dough and bean paste. As a result, the matcha is hardly heated, and discoloration due to oxidation of the matcha can be prevented.

[0008]

Embodiments of the present invention will be described below. Rice flour such as rice flour and white ball powder can be used as the rice cake material. As the bean jam material, beans such as red beans and green beans, potatoes such as sweet potatoes, fruits and the like can be used, but when making colored bean jam 3 described later, so that the color of matcha is sufficiently exhibited. It is preferable to use a light colored one such as green beans. As the matcha, those which are usually used in the tea ceremony or those which are obtained by pulverizing various tea leaves such as sencha can be used.
Is not particularly limited, and may be about 50 mesh.

Next, the production of colored mochi dough colored with matcha will be described. As shown in FIGS. 2 and 3, first,
The rice cake material, sugar and matcha are mixed, and water is further added thereto and mixed. The mixing ratio of each material varies depending on the type of the material, the softness of the colored mochi dough, and the like.
0 parts by weight, matcha can be set to 5 parts by weight, and water can be set to 100 parts by weight. Next, the mixture was heated to 100 ° C.
After elevating the temperature and steaming, add matcha to the mixture. The amount of matcha added here can be set to 5 parts by weight. Thereafter, a colored rice cake dough 1 can be produced by forming a mixture to which matcha has been added.

As the bean jam 2, a colored bean jam 3 colored with matcha and a normal red bean jam 4 can be used. The colored bean jam 3 can be produced as shown in FIG. First, the bean paste for coloring bean, potatoes and fruits is washed and sorted, and then the bean paste is cooked in water, and then the raw bean paste is made in the bean making process. Next, after adding the sugar to the raw bean paste and performing a bean kneading process to prepare the kneaded bean paste, the kneaded bean paste is cooled. At or after this cooling, matcha is added to the kneaded bean paste. The amount of matcha added here can be set to 10% by weight based on the dough. Thus, the colored bean jam 3 colored with matcha can be manufactured.

In addition, the method of producing the red bean jam 4 can employ the conventional method as it is. As shown in FIG. 5, first, the bean jam or other bean jam material is washed with water and sorted out. After the ingredients are cooked in water, the raw bean paste is made in the bean making process. Next, sugar is added to the raw bean paste and a kneaded bean paste is formed to form a kneaded bean paste, and the kneaded bean paste is cooled. In this way, a normal uncolored red bean jam 4 can be manufactured. Of course, the red bean paste 4 may also contain matcha.

Then, as shown in FIG. 1A, the Daifuku rice cake of the present invention can be manufactured by wrapping the red bean jam 4 with the colored rice cake dough 1 in the encrusting process. In addition, as shown in FIG. 1B, another example of the Daifuku rice cake of the present invention can be manufactured by wrapping the colored bean paste 3 with the colored rice cake dough 1 in the encrusting process. As shown in FIGS. 2 and 3, the Daifuku rice cake thus manufactured may be packaged, rapidly cooled to about −30 ° C., and stored frozen. In this case, it is eaten after natural thawing.

[0013] As described above, the Daifuku mochi of the present invention is generally well-known because it is formed by wrapping bean paste 2 (adzuki bean paste 4 or colored bean paste 3) with colored rice cake dough 1 containing matcha in rice cake dough. Using Daifuku mochi, which is commonly eaten nationwide, tea leaves (matcha) can be consumed as it is and consumed easily. In addition, the bitterness of the tea leaves can be reduced by the sweetness of the bean paste 2, and the tea leaves can be eaten without bitterness and consumed. In addition, matcha, mochi and bean paste are very compatible with each other, so that the matcha can provide a taste effect for enhancing the sweetness of the bean paste and a color effect for improving the appearance.

Further, in the step of producing the colored mochi dough 1, matcha is added to the mochi material, steamed, and after adding the matcha, the colored mochi dough 1 colored with matcha is formed. Matcha that is added before steaming allows the amount of matcha that is sufficient to color the rice cake dough to be evenly mixed with the rice cake material, and that the green tea added to the rice cake material is oxidized by heating when it is steamed. Even if the rice cake material is discolored or loses its color, it can be complemented by matcha added after steaming the rice cake material, and the colored rice cake dough 1 can vividly exhibit the color of matcha. In addition, in the step of manufacturing the colored bean paste 3, since the matcha is added to the kneaded bean in the step of cooling or after cooling the mixed bean paste, the matcha is hardly heated, and discoloration due to oxidation of the matcha powder can be prevented. It can make the color of matcha vivid.

[0015]

As described above, in the invention of claim 1 of the present invention, since matcha is contained in the rice cake dough, the bitterness of the matcha is suppressed by bean jam, so that the tea leaves can be ingested without bitterness. And can easily maintain their health. In addition, the rice cake dough can be colored in the color of matcha, so that the color can be enriched and the appearance can be improved.

According to a second aspect of the present invention, after adding matcha to a rice cake material and steaming the mixture, a colored rice cake material colored with matcha is formed and then the bean paste is wrapped with the colored rice cake material. Since bean paste is used, the tea leaves can be consumed without bitterness by suppressing the bitterness of matcha with bean paste, and a Daifuku rice cake that can easily maintain health can be manufactured. In addition, it is possible to produce a Daifuku mochi having a high color effect using colored mochi dough.

The invention according to claim 3 of the present invention is characterized in that after adding matcha to a rice cake material and steaming, further adding matcha and forming a colored rice cake dough colored with matcha,
Since the bean paste is wrapped with the colored mochi dough, the matcha added before steaming the mochi material allows a sufficient amount of matcha to color the mochi dough to be uniformly mixed with the mochi material. Even if the added matcha is oxidized and discolored due to the heating during steaming, it can be complemented by the matcha added after steaming the mochi material, making the colored mochi dough vividly show the color of matcha Is what you can do.

Further, in the invention according to claim 4 of the present invention, since the colored bean paste is prepared by adding matcha to the kneaded bean paste, the matcha is hardly heated by adding the matcha to the kneaded bean paste. Thus, it is possible to prevent discoloration due to the oxidation of matcha, and to produce a Daifuku rice cake that vividly displays the color of matcha by colored bean paste while eating.

[Brief description of the drawings]

FIG. 1A is a cross-sectional view illustrating an example of an embodiment of the present invention, and FIG. 1B is a cross-sectional view illustrating another embodiment.

FIG. 2 is an explanatory view showing a manufacturing process of the embodiment of FIG. 1A.

FIG. 3 is an explanatory diagram showing a manufacturing process of the embodiment of FIG. 1B.

FIG. 4 is an explanatory view showing a production process of the colored bean paste as described above.

FIG. 5 is an explanatory view showing a manufacturing process of the above bean jam.

[Explanation of symbols]

 1 colored mochi dough 2 bean paste 3 colored bean paste

Claims (4)

[Claims] 1. Daifuku mochi characterized by containing matcha in mochi dough. 2. A method of producing Daifuku mochi, characterized by adding matcha to a mochi material, steaming the mixture, forming a colored mochi dough colored with matcha using the matcha, and encrusting the bean paste with the colored mochi dough. Method. 3. After adding matcha to the mochi material and steaming, further adding matcha and then adding the matcha to form a colored mochi dough colored with matcha, and encrusting the bean paste with the colored mochi dough. Daifuku rice cake manufacturing method. 4. The method according to claim 2, wherein the bean paste is a colored bean paste obtained by adding a matcha to a kneaded bean paste.