JPS592253B2 - How to make yokan with mozuku - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing yokan containing mozuku.

Mozuku is a seaweed belonging to the family Mozuku, and is an extremely sticky filament that was widely eaten raw as vinegar.

It is prized by many enthusiasts for its unique seaweed flavor and texture.

However, since the traditional cooking method uses raw mozuku, its usage is limited, and it is only used as an accompaniment to sake.

Therefore, the inventor of the present invention has conducted various trial production studies on ways to utilize the unique flavor and texture of raw mozuku in processed foods, especially tea sweets, and has invented a method for producing yokan that takes advantage of the flavor of mozuku as it is. did.

In the present invention, mozuku is cut into small pieces, this and agar are heated, and then sugar is added and further heated. When the mozuku becomes viscous, ginger juice and/or citrus juice or peel is added immediately. This is a method of making mozuku-filled yokan that has the unique flavor and chewy texture of mozuku by adding small pieces and then allowing it to cool.

The raw mozuku used in the present invention may be either raw mozuku or raw mozuku made into edible salted starch.

Usually, these raw materials are soaked in water and then salted before being used as raw materials for the present invention.

Cut this mozuku into strips of appropriate size.

It is best to cut the mozuku into pieces of approximately 1 to 2 c/rL in size to give it the original shape of mozuku and a chewy texture when eaten.

The mozuku, cut into appropriate sizes, are placed in water and brought to a boil, followed by adding agar and dissolved sugar to the water in accordance with the general method for making yokan.

In the present invention, instead of just engraving,
Further heating is continued until the original viscosity of the mozuku is sufficiently released into the boiling liquid.

The heating time depends on the viscosity of the liquid, the heating temperature, and the amount of mozuku, agar, sugar, and other substances in the liquid, but is usually about 1 hour.

Once this heating is complete, add the ginger juice prepared separately.

Along with or in place of the mustard and gargle juice, the juice or peel composition of citrus fruit such as lemon or orange may be added.

The addition of citrus juice or peel to the ginger juice removes the bitterness caused by heating the mozuku, and the flavor of the citrus is integrated with the flavor of the mozuku, giving it a deeper flavor.

Immediately after adding the ginger juice, the heating is stopped, and the resulting liquid is placed in a predetermined mold and left to cool to form a product.

The thus obtained product of the present invention has a harmonious flavor unique to mozuku and the flavor of ginger, and has a chewy texture when eaten, making it extremely useful as a new mozuku food.

Moreover, they are always enjoyed as tea sweets at home.

Next, examples of the present invention will be given.

Example 2 kg of Mozuku seaweed was salted, drained, and chopped into small pieces.

Place this in a pot with about 1.8 kg of water and bring to a boil.

After boiling, add 6g of chopped agar prepared separately and dissolve the agar. Once the agar has melted, add 1 cup of sugar.
．． Add 41 (g.

After that, continue cooking for about 1 hour, and as soon as it becomes sticky, add ginger juice or lemon juice, put this liquid in a mold, and leave it to cool to obtain about 2.2 kg of mozuku mushrooms.

Claims (1)

[Claims] 1. Cut mozuku into thin pieces, heat this and agar, then add sugar and heat further. When the mozuku becomes viscous, immediately add ginger juice and/or citrus juice or thin pieces of peel. A method for making yokan containing mozuku, which is characterized by adding ingredients and then cooling it.