JPS5831904B2 - Kagami-mochi - Google Patents

Description

[Detailed description of the invention] The present invention relates to kagami mochi which can be stored for a long period of time.

Kagami-mochi, which is made by stacking round rice cakes of two sizes, one large and one small, on top and bottom, is offered to the gods and Buddha at festivals, etc., so it is necessary to prevent mold and cracks so that it lasts as long as possible.
If you leave kagami-mochi as an offering in its original state, it will come into direct contact with the air, causing mold to grow quickly, and cracks to form as it dries out.

The simplest solution to this problem would be to vacuum-pack the entire kagami-mochi with synthetic resin film, but
As mentioned above, kagami-mochi is made by stacking two large and small mochi in two layers, one above the other, so even if vacuum packaging is done, air will remain in the area where the upper and lower mochi are stacked, and this residual air will cause the stacked area to deteriorate. Mold will grow from it.

Therefore, conventionally, as shown in Fig. 1, a mold 1 having the same external shape as the kagami-mochi was made using transparent synthetic resin, and this mold 1 was opened from the filling port 2.
Fill the inside of the pounded rice cake 3 using, for example, a filling machine, then seal and adhere the synthetic resin film 4 to the bottom of the pattern 1 to close the filling port 2, and fill the rice cake 3 as described above.
By sterilizing the surface of mold 1 by placing it in hot water at approximately 80°C, Kagami-mochi without mold and cracks as shown in Figure 2 was made.

However, in the conventional kagami mochi made by the above method, it is necessary to evenly fill the mochi 3 inside the mold 1, so the mochi 3 to be filled is a soft mochi with considerably more moisture than ordinary mochi. The taste was very bad, and when Mochi 3 was taken out of mold 1 and placed in a zou ni toka or shiruko during Kagamibiraki, etc., it melted into a mushy mess and was not delicious to eat.

In addition, as shown in the figure, the filled mochi 3 formed in the mold 1 has the upper and lower mochi connected together like a chickpea, so if you take it out of the mold 1 when eating it, it will look unattractive. Furthermore, as mentioned above, the kagami-mochi, which is entirely molded by mold 1, shows no difference in size or deformation, and all have a uniform shape, giving it a strong impression of being a model food. In addition to the drawback that it lacks the original flavor, Mold 1 has a high manufacturing cost because it is extremely difficult to mold, and therefore the kagami mochi itself also has the drawback of being expensive.

In view of the above-mentioned points, the present invention aims to provide a kagami-mochi that is free from mold and cracks and can be stored for a long period of time, has good taste and appearance, and can be produced at low cost. Hereinafter, one embodiment of the present invention will be described in detail based on the descriptions of FIGS. 3 to 5 attached hereto.

In the figure, 10 is the upper mochi, which is usually called a "star", and 11 is the lower mochi, which is also called a "dai". It is made round by hand or by machine so that it is slightly larger than 10 mm.

12... is a groove recessed in the bottom surface of the upper rice cake 10,
These grooves 12... function to provide air permeability to the overlapped portions of the two rice cakes 10, 11 when the two rice cakes 10, 11 are stacked in upper and lower layers as shown in FIG.

Although the grooves 12 shown in the drawings are recessed in a parallel state, they may be recessed so as to spread radially from the center, or may be recessed in a checkered or mesh pattern. In some cases, the entire bottom surface of the upper rice cake 10 may be uneven.

Immediately after rolling the upper mochi 10, these valley grooves 12... or irregularities are formed by rolling the mochi 10 onto a plate surface or wire mesh, etc., on which protrusions or irregularities corresponding to the grooves 12 are formed. It can be created naturally by placing it on top and letting it dry as it is.

Further, the above-mentioned valley grooves 12 or unevenness may be formed on the upper surface of the lower rice cake 11.

Reference numeral 13 denotes an air hole vertically extending through the center of the lower rice cake 11, and the upper end opening of this air hole 13 is either a groove 12 recessed in the bottom of the upper rice cake 10 or a concave surface. Although one air hole 13 is shown in the drawing, a plurality of air holes 13 may be provided in some cases.

The air hole 13 can be made by inserting a rod into the center of the lower mochi 11 immediately after rolling it up and pulling it out after drying, or by using a drill or the like in the dried mochi 11. It is conceivable that the hole may be drilled, but this method of penetration is arbitrary.

Next, 14 has an oxygen absorber 14' inside as shown in FIG.
Generally, for example, the product name "Ageless" manufactured by Mitsubishi Gas Chemical Co., Ltd., which has iron powder sealed inside, is used, but this is just one example of implementation.

The seal bag 14 is placed on the bottom surface of the lower rice cake 11, and is selected to be smaller in diameter than the rice cake 11. Use a round cut.

In the present invention, the two rice cakes 10 and 11 configured as described above are stacked on top of each other in two tiers, and the seal bag 1 is placed on the bottom surface of the lower rice cake 11.
It is characterized by the fact that it is vacuum-tightly packaged using a transparent synthetic resin film 15.16 as shown in Fig. 4, and the transparent synthetic resin film 15.16 is For example, an ABS resin film having heat resistance and gas impermeability is used.

In addition, the packaging is done by heating the upper film 15 to make rice cakes 10 and 1.
This is carried out using a vacuum seal packaging machine that can be tightly molded according to the outer shape of 1, and after packaging, the product is directly placed in hot water at about 80'C for surface sterilization.

Since the kagami-mochi according to the present invention has the structure as described above, two
The entire layered kagami mochi is packaged in a vacuum seal with a transparent synthetic resin film that is gas-impermeable.
There is no need to worry about cracking due to drying, and the synthetic resin film isolates the kagami mochi from the outside air, preventing it from coming into direct contact with the air.
Furthermore, all the air remaining in the stacked area of the upper and lower mochi is absorbed by the oxygen absorber in the seal bag placed on the bottom of the lower mochi through the air hole penetrated through the center of the lower mochi. The product can be stored for a long time and can completely prevent the growth of mold, so it has the advantage of being able to be stored for a long time and not deteriorating even if it is left as an offering to the gods or Buddha for a long time.

In addition, since the kagami-mochi of the present invention is made by rolling the upper and lower mochi by hand or using a machine and wrapping them as they are, the taste is the same as ordinary Shin-mochi, and it is different from the conventional kagami-mochi made by filling (pouring) into a mold. It's much tastier, and you don't have to worry about it melting and disappearing even if you put it in a rice cooker or shiruko during Kagamibiraki.The shape is also handmade and not uniform, so if you tear the packaging film and take it out, it's ready. It is exactly the same as the next kagami-mochi, and has the original flavor of kagami-mochi, and also has the advantage that it can be manufactured at low cost since it does not use the mold described in the conventional example.

Furthermore, as mentioned above, the kagami mochi of the present invention can be stored for a long period of time, so it is possible to make it in large quantities in advance and store it in time for shipment during the free period before the end of the year, when the amount of shipments is large and changes greatly. Therefore, it has the advantage of being very convenient for kagami-mochi manufacturers, and although the structure is simple, it is useful for the industry.

[Brief explanation of the drawing]

The drawings show examples, and FIGS. 1 and 2 are cross-sectional views showing the conventional example in the order of manufacturing steps, and FIG. 3 shows the upper and lower rice cakes and sealed bags for the oxygen absorber that constitute the present invention. 4 is a front sectional view of the present invention, and FIG. 5 is a partially cutaway perspective view of the sealed bag shown in FIG. 3. 10...The upper part of the mochi is rolled up, 11...
・・Bottom side of the rolled rice cake, 13・・Air hole,
14... Seal bag containing oxygen absorber, synthetic resin film. 15.16...Transparent

Claims (1)

[Claims] 1 One or more air holes are made vertically through the center of the lower mochi, which is round, and the upper mochi, which is also round, is placed on top of the lower mochi, and the lower mochi is placed on top of the lower mochi. A sealed bag containing an oxygen absorber is placed on the bottom of the side mochi, and the entire upper and lower mochi and sealed bag are covered with a transparent synthetic resin film that is heat resistant and gas impermeable. Kagami-mochi is characterized by being vacuum-tightly packaged.