JPS59125856A - Preparation of rice cake - Google Patents

Abstract

PURPOSE:To enable the mixing of a desired amount of waxy starch to glutinous rice and the preparation of a delicious rice cake, by converting waxy starch to alpha-form by mixing with water and steaming under kneading, mixing the waxy starch to steamed glutinous rice, and pounding the mixture. CONSTITUTION:Waxy starch which is flour of glutinous corn is converted to alpha-form by mixing with water and steaming under kneading. The processed waxy starch is mixed with steamed glutinous rice, and the mixture is pounded to obtain a rice cake. The amount of waxy starch to be added to the glutinous rice can be increased to a desired level, and the mixing operation can be carried out extremely easily without fail. Accordingly, a delicious rice cake can be prepared at a low cost.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice cake using sticky rice and waxy starch.

Mochi rice cakes made by mixing waxy starch (hereinafter simply referred to as waxy starch), which is a powder of mochi-seed corn, into mochi rice are commercially available, but this waxy starch is about 1% of the mochi rice.
The advantage is that the unit price of rice cake production can be significantly reduced at a price of /3,
It also has the advantage of being lighter and more delicious than mochi made from 100% sticky rice. However, according to the conventional production method, the mixing ratio of waxy starch to glutinous rice is limited to around 10% at most, and it has been considered technically impossible to increase the mixing ratio.

In other words, the conventional method of mixing waxy starch is to dissolve waxy starch in water and mix this liquid into steamed sticky rice at the time of pounding with a kneader, but when the amount of waxy starch is increased, However, the problem arises that the whole pounded mochi becomes watery and loses its flavor, making it impossible to sell as a product. In step C, waxy starch dissolved in water was put into a steamer together with sticky rice to increase its volume, but waxy starch dissolved in water is very sensitive to heat, and steaming causes the sticky rice to become sticky. Before it is steamed, it dissolves and turns into a jelly-like substance that sticks to the surrounding rice grains, so even if the mochi rice is steamed raw and pounded, the mochi will have lumps and grains, resulting in a decline in quality. Put it away. We also attempted to increase the amount by mixing powdered waxy starch with sticky rice into a steamer, but waxy starch has a low affinity for water due to its nature, so it cannot be steamed in powdered form. Therefore, even with this method, it was not possible to increase the amount of waxy starch.

Therefore, the present applicant et al. previously disclosed in Japanese Patent No. 1098358 (Japanese Patent Publication No. 56-38176) that waxy starch processed into J-shaped grains by steaming was piled up in alternating layers with glutinous rice in a steamer. We have developed a new manufacturing method that involves steaming, mixing the steamed waxy starch granules with sticky rice, and then pounding it to increase the amount of waxy starch mixed in as desired.
However, this manufacturing method has the problem that the work of stacking the waxy starch granules and sticky rice correctly and uniformly in multiple layers alternately is extremely troublesome and complicates the work. During steaming, waxy starch may adhere to the periphery of the rice grains at the multi-layered boundary surface, resulting in raw steamed rice, or the waxy starch may be steamed from the center of the multi-layered structure, disrupting the inter-row condition, causing the waxy starch and sticky rice to be evenly distributed. There were problems such as not being able to steam the product properly, resulting in many defective products being produced.

The present invention was developed to solve the above-mentioned problems, and its purpose is to increase the amount of waxy starch mixed into sticky rice as desired, and to make the mixing process extremely simple. Our goal is to provide a method for making mochi that can be performed without failure and that can produce delicious mochi.
In order to achieve the above-mentioned object, the present invention constitutes the first invention in that waxy starch pregelatinized by adding water and steaming and sticky rice steamed in a steamer are mixed and pounded, and the above-mentioned The second invention is that the pregelatinized waxy starch is further kneaded with a kneading machine, and the shoreline pregelatinized waxy starch and the steamed glutinous rice are mixed and pounded, and further,
A third invention is that the pregelatinized waxy starch is mixed and pounded with glutinous rice that has been steamed in a steamer and then first pounded to form a mochi. In addition, the fourth invention comprises mixing and pounding the kneaded shoreline pregelatinized waxy starch and the sticky rice that has been primarily pounded and made into rice cake as in the third invention.

Next, in order to further clarify the content of each of the above-mentioned inventions, an example of a manufacturing apparatus for implementing each of the above-mentioned inventions will be described in detail with accompanying drawings.

The manufacturing apparatus shown in the drawing is an apparatus for carrying out the fourth invention among the first to fourth inventions, and is designated by 10 in the drawing.
is a water adding machine that adds water to waxy starch, and here it is about 30
The waxy starch to which water has been added in an amount of about 10% or more is sent to the next stage steamer 11. Steaming 1111 is performed at a high temperature (for example, 100°C) while stirring the hydrated waxy starch.
This is then gelatinized for a relatively long period of time.

Reference numeral 12 is a kneading machine for kneading the above-mentioned pregelatinized waxy starch, and the pregelatinized waxy starch kneaded in the kneading machine 12 becomes soft, loses its stiffness, and becomes white. In the illustrated case, the kneading machine has a two-stage structure, upper and lower, but it may of course have a one-stage structure.

Incidentally, a water-adding steaming machine in which the above-mentioned water-adding machine 10 and steaming machine 11 are integrated may be used.

Next, 20 is a rice wine tank for sticky rice, and the sticky rice that has been soaked in water for a predetermined time in this tank 20 is conveyed to the next stage steaming rice m, 21 using a conveyor 22, etc., where it is steamed. Ru.

The steamed glutinous rice is then first pounded by a primary glutinous rice pounder 23 to become ro. As the primary m pounding machine 23, a two-stage structure or a single-stage structure kneading machine as shown in the figure is used, and a mochi pounding machine (not shown) with a body structure that moves the kine up and down to pound the rice cake is used. However, this selection is optional.

In addition, 30 in the figure is the shoreline pregelatinized waxy starch kneaded in the above-mentioned kneading 112 and the mochi rice which has been first pounded and made into mochi by the primary mochi pounder 23, or as shown by the dotted lines A and B in the figure, respectively. This is a secondary mochi pounding machine that mixes waxy starch pregelatinized in steaming 111 and sticky rice steamed in steamer 21, and in the case shown in the figure, a two-stage structure kneading machine is shown. , a one-stage structure kneading machine, or a mochi pounding machine with a body pounding structure that moves the kine up and down may be used instead.

40 is an automatic rice cake rolling machine that rolls out the waxy starch-mixed rice cake that has been rolled out by the secondary rice cake pounding machine 3o, and after drying, the rice cake rolled out is cut into appropriate sizes by a cutting machine to become cut rice cakes. .

The first to fourth inventions described above are carried out using the manufacturing apparatus described above, and the first invention is a water adding machine 10.
and waxy starch that has been pregelatinized after passing through the steamer 11.
The mochi rice steamed through the rice wine tank 20 and the rice steamer 21 is directly mixed into the secondary mochi pounding machine 30 (actually the primary mochi pounding machine) as indicated by dotted arrows A and B, respectively, and then steamed there. The waxy starch that has been pregelatinized by adding water and heating mixes well with the steamed glutinous rice, so there is no need to worry about the glutinous rice becoming raw steamed due to the waxy starch, so the mixing ratio of waxy starch has been greatly increased. In this way, inexpensive and delicious rice cake can be produced.

Further, in the second invention, after the waxy starch pregelatinized by the steamer 11 is further kneaded by the kneader 12, it is mixed with steamed rice sent from the steamer 21 as indicated by the dotted arrow B. The method is to mix it with mochi rice and use the mochi pounding machine 30 described above, and the shoreline pregelatinized waxy starch kneaded in the kneading machine 12 turns white and has a stiff texture, just like when starch syrup is kneaded for a long time. Therefore, it becomes possible to mix the waxy star well with the mochi rice steamed in the mochi pounder 3o in a larger amount than in the case of the first invention, and as a result, delicious mochi without any lumps can be produced at a low price. can be provided to

Next, in the third invention, the sticky rice steamed in the steamer 21 is
Next rice cake pounding! ! After that, the pounded mochi is sent to the secondary mochi pounding machine 30 together with pregelatinized waxy starch, which is sent directly from the steamer 11 as indicated by the dotted arrow A.
According to this method, pregelatinized waxy starch is mixed into the rice cake that has been pounded once, and the rice cake is pounded again.
It is possible to increase the amount of waxy starch compared to the case of the invention described above, and therefore, it is possible to provide inexpensive rice cakes that have a delicious taste even though they contain a large amount of waxy starch.

Finally, the fourth invention has a water adding machine 10, a steaming machine 11,
And, a method of mixing the shoreline pregelatinized waxy starch sent through the kneading machine 12 and the rice cake that has been pounded once in the primary rice cake pounder I23 from the rice steamer 21 in the secondary rice cake pounder 30. According to this method, the first to third
It becomes possible to increase the amount of waxy starch mixed in with the back metal of the invention, and it is possible to provide inexpensive and delicious rice cakes.

The method for producing mochi according to the present invention is as described above, so waxy starch dissolved in water is steamed and pounded together with sticky rice, or waxy starch is mixed as a powder into sticky rice and steamed. Compared to the conventional method which increases the amount of waxy starch mixed in, it is possible to greatly increase the amount # of waxy starch mixed in, and to provide extremely delicious rice cakes that do not leave any lumps or the like. In addition, the manufacturing process is much simpler than the manufacturing method of Patent No. 1098-358, in which granular waxy starch and rice are alternately piled up in multiple layers and steamed, and then mixed and steamed. By using this method, it is possible to automate everything, and it is also possible to uniformize the mixing of waxy starch and sticky rice to provide delicious-tasting rice cakes, and it is also possible to further increase the mixing ratio of waxy starch. It has the advantage of being able to provide mochi at a low price with a new flavor that cannot be found in mochi made from 100% glutinous rice.

[Brief explanation of the drawing]

The drawing is an overall configuration diagram showing an example of a manufacturing apparatus used when implementing the rice cake manufacturing method according to the present invention. 10... Water adding machine, 11... Steaming machine, 1
2...Kneading machine, 21...Rice steaming machine, 23
・・・・・・11Jf pounding machine for 1st order, 30・・・・・・2nd mochi pounding machine.

Claims (4)

[Claims] (1) A method for producing mochi, which is characterized in that waxy starch that has been pregelatinized by adding water and steaming is mixed with mochi rice that has been steamed separately in a steamer. (2) It is characterized by being pregelatinized by not adding water or steaming, and then mixing it with shoreline pregelatinized waxy starch, which is kneaded in a kneading machine, and mochi rice, which is steamed separately in a steamer. The manufacturing method of Kawaro. (3) Waxy starch that has been pregelatinized by adding water and steaming, and mochi rice that has been steamed separately in a steamer and then milled for the first time is mixed and made into a rice cake. Production method. (4) Shoreline pregelatinized waxy starch that is pregelatinized by adding water and steaming and then kneaded in a kneading machine, and mochi rice that is separately steamed in a steamer and then first pounded to form mochi. A method for producing mochi, which is characterized by mixing; and then raising the rice cake.