JPS58111650A - Preparation of rice cake - Google Patents

Abstract

PURPOSE:To prepare a rice cake having excellent preservability, and taken agreeably after thawing, by polishing the surface of cleaned glutinous rice, subjecting the rice successively to water immersion, crushing, steaming, pounding to a rice cake, forming to a desired shape, and packaging, and quickly freezing the product. CONSTITUTION:The surface of cleaned glutinous rice is polished with the sponge of a polishing machine. The rice is then immersed in water, drained, crushed with a crusher, and steamed with a steamer. The steamed rice is pounded to a rice cake, and the pounded rice cake is formed to a desired shape and packaged with a vinyl film, etc. The packaged rice cake is frozen quickly while it is still soft.

Description

[Detailed description of the invention] The present invention relates to an improvement in a method for producing rice cake.

In order to prevent the growth of mold in unhulled rice and conventional rice cakes, are they heated, vacuum packed, detorted, etc.? Although it has become customary to do so, there was a risk that the essence of mochi would be lost.

In addition, rice cakes (for example, New Year's kagami mochi) harden, crack, and crumble, and hardened Kasuri takes a long time to boil or bake. , and are difficult to eat.

Therefore, the production of rice cakes is also subject to tremendous time constraints, and it becomes necessary to keep production within a range that corresponds to the flow of the distribution system.

The purpose of the present invention is to solve the above-mentioned conventional defects and to provide a Kasuri pattern that does not have the risk of mold formation over a relatively long period of time, and is always soft and delicious when thawed. Therefore, the process of implementation is a bit backwards.

First, sticky rice is polished, washed, and soaked in water.
In order to absorb moisture into the polished sticky rice, the surface of the sticky rice is polished with a sponge made of Kozubei (for example, dry rice) that is polished while drying. do j Waxy rice polished like this? Soak in water for a reasonable amount of time, then drain. There is no limit, but it is usually desirable to stir the liquid for about a certain period of time.

Even if it is soaked for a long time, is the center of sticky rice still water? Since it hardly contains anything, it is crushed → (commonly known as emblem)
Father uses a crusher to make sticky rice after draining the water? For example, cut one grain into about 5 to 6 pieces.

The sticky rice that has been cut into pieces is steamed in this way, but if it is steamed directly from the warm-flow boiler through the outlet, the temperature will reach 10
When the temperature rises to 5 to 106°C to 8K, the moisture contained in the sticky rice cakes dries out, resulting in burnt spots, etc., so to prevent drying, a steamer is used to steam them.

The steamer is filled with a large amount of water, and the steam that blows out is soft and maintains a stable temperature of about 100℃, so you can use this stable steam to steam about 6-IO. .

Steamed in this way, Ara 411I! After making it a little sticky, it is soaked for about 2 minutes at a time, and the finished Kasuri is shaped into the desired shape, such as Noshi-mochi or Kagami-mochi. do.

While the sr and W clothes are still on and the kasuri is soft, it is heated to -℃.
Rapid freezing is carried out in a short period of time at a temperature of ~-°C.

Also, aU in #4σ <, drain the sticky rice that has been polished, polished, washed and soaked, cut it with a crusher, and then add a little salmon flour into it? By mixing them, high-quality Noshi Kasuri, Maruhimo, etc. can be obtained. The same flour can be mixed with a small amount, but if νL is 10 pieces of sticky rice
Mk is mixed in at a ratio of 300g of wheat flour per kg.

The method of the present invention is constructed as described above, and as mentioned above, even if sticky rice is soaked in water for a while, the water does not penetrate into the center of the rice grains, so it takes a considerable amount of time for steaming. However, according to the present invention, the drained glutinous rice is cut into small pieces using a crusher or the like before being steamed, so that the rice is steamed in a shorter time than steaming without cutting, and it also uses less fuel. This can lead to huge savings.

Also, since the steamer mentioned above is used, the steam temperature is soft and stable at approximately 100°C, which allows for even steaming.

In the present invention, the kasuri wrapped in vinyl paper or the like as described above is quickly frozen while the mochi is still soft, so the kasuri is frozen while still containing water, without the moisture escaping. be. When you thaw that frozen mochi, it freezes...
It is possible to return it to a soft mochi.

Also, as in Hataki, since the mochi is steamed and then hardened, it can be destroyed by the steam and can be stored in a frozen state.
It can prevent long-term growth of cracks and growth of bacteria.

According to the present invention, there is no risk of mold growth, hardening of the kasuri, cracking, etc., and the kasuri can be returned to a freshly made, smooth kasuri by thawing. θ
) Production, storage, trading, etc. can be streamlined without special treatment for the 11th cracks and hardening that occur in raw rice cakes.

Even during high demand periods such as the end of the year, we can provide H'T in advance according to orders.
II! Since it is possible to effectively and appropriately adjust S11 by producing 1.

The present invention enables the above-mentioned frozen acidophilic acid to be effectively used, which enables long-term storage, facilitates shipping adjustment, and allows for long-distance transportation in refrigerated vehicles, allowing stores to sell products in a wide range of areas. It becomes possible.

Further, according to the present invention, as described above, frozen #F7&-1 can be easily eaten as freshly made soft mochi and can be eaten by using an extremely simple method. The inconveniences associated with this can be eliminated all at once.

Therefore, the present invention solves the above-mentioned problems (H1) in a simple and practical way, and makes it possible to create a completely new type of rice cake, and makes a major contribution to this. It's a huge amount.

Patent applicant: Matsushima Mochi Co., Ltd.

Claims (1)

[Claims] 1. Polished glutinous rice with a polished surface is soaked for a uniform period of time, drained, and then crushed using a crusher (IEJII) at approximately 100°C. After steaming the rice cake with stable steam, forming it into a suitable shape such as noshi mochi or round mochi, wrapping it in vinyl paper, etc.
A method of making kasuri rice cakes that is characterized by rapid freezing the mochi while it is still soft. Steam the glutinous rice treated as described in 211I.
A method for producing chess according to claim III, in which a small amount of wheat flour is mixed in.