JPS58162243A - Preparation of bean jam-containing akumaki (boiled glutinous rice soaked in harshness, rolled with bamboo sheath) - Google Patents

Abstract

PURPOSE:To prepare bean jam-containing Akumaki (boiled glutinous rice soaked in harshness rolled with bamboo sheath) having good taste without discharge of bean jam, by covering bean jam with an ingredient obtained by pounding rice soaked in harshness, sprinkling boiled rice soaked in harshness on the surface of the ingredient, rolling the bean jam-containing ingredient with bamboo sheath, boiling it with a harshness solution for a given time. CONSTITUTION:High-quality glutinous rice is washed with water, soaked in a harshness solution (40-60wt% K2CO3 and 60-40wt% Na2CO3) for a night, it is softened, dehydrated, rolled roughly by a roller, and pounded by a rice-cake making machine in such a way that viscosity is produced, to give the ingredient 1, which is formed into a favorite shape on a base processed with Teflon. Bean jam is covered with the ingredient, which is made into a favorite shape. The glutinous rice 3 was softened by the harshness solution, it was removed from the glutinous rice, the glutinous rice is previously put in a container, the ingredient 1 covering the bean jam 2 made into the favorite shape is put in the container and sprinkled with the softened glutinous rice 3 on the outside, the ingredient is rolled with bamboo sheath 4, tied with the strings 5 of bamboo sheaths at 4-5 positions on the outside, boiled in the harshness solution for 4-5hr, and taken out when the particles of the glutinous rice 3 are made into a pasty state, to give bean jam-containing Akumaki. It has good taste without discharge of bean jam because of viscosity of the ingredient.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing red bean paste. Aumaki according to the conventional manufacturing method is made by washing glutinous rice with water, soaking it in a solution of cold water (40% to ω% potassium carbonate, 40% to 60% sodium carbonate) overnight, and then wrapping it in bamboo skin and soaking it in the cold water. It is completed when the glutinous rice is boiled into a paste-like consistency after 4 to 5 hours of boiling, but when making akumaki using this traditional method, when the bean paste is added, all of the bean paste is drained out, making akumaki with bean paste. I could not do it. This invention involves making a dough with glutinous rice soaked in akaku so that the bean paste does not drain out, wrapping the bean paste in the dough, sprinkling the glutinous rice soaked in akum on the surface of the dough, wrapping it with bamboo skin, and boiling it in the akum liquid for 4 to 5 hours. Suggest a method.

To give an example, high-quality glutinous rice was soaked overnight in a water-washing solution (potassium carbonate % ~ %, sodium carbonate ω % ~ 60%) and then softened. Roughly roll the glutinous rice with a cutting roller, and use a glutinous machine to make dough 1 until the roughened glutinous rice grains break and become sticky. Form dough 1 into the desired shape on a Teflon table. , Wrap the red bean paste 2 in the formed dough 1 and form it into the shape you like, put the glutinous rice 3 that has been softened in a soaking liquid and drained the paste in a separate container, and place the red bean paste 2 in that container.
Wrap it and put the dough l shaped into the desired shape, sprinkle the softened glutinous rice 3 on the outside, wrap it with bamboo skin 4, and wrap the surface with bamboo leather string 5.
Tie the glutinous rice in 4 or 5 places on the outside and boil it for 4 to 5 hours in the simmering liquid until the particles of glutinous rice have boiled into a paste-like shape.When you pick it up, you'll get a stale glutinous roll. Since the manufacturing method is exemplified above, due to the stickiness of the dough wrapped in the bean paste, the bean paste 2 is the dough l.
It is a Akumaki with red bean paste that has a different flavor from the traditional Akumaki because it does not discharge to the outside.

[Brief explanation of the drawing]

The figures show examples. Figure 1 is a sloped view of the red bean paste before it is wrapped in dough, Figure 2 is a sloped view of the red bean paste wrapped in dough and covered with glutinous rice, and Figure 3 is a partially cutaway view of the red bean paste wrapped in dough. is a view of the back side wrapped in bamboo skin.

Claims (1)

[Claims] Roughly grind the glutinous rice that has been soaked in the simmering liquid and use a mochi pounding machine until the particles break and become sticky. Make dough 1. Wrap 2 parts of the dough with 1 part of the dough and form into the desired shape. Place 3 parts of the glutinous rice on the outside of the dough. A process for producing Akumaki with red bean paste, in which sticky rice particles are sprinkled with bamboo skin 4 and tied in 4 to 5 places on the outside with string 5, and then boiled in a liquid for 4 to 5 hours. .