JPS5974959A - Preparation of rice cake from unpolished nonglutinous rice - Google Patents

Abstract

PURPOSE:To prepare the titled digestible and delicious rice cake, by adding beans such as soybean, red bean, etc. to unpolished rice, immersing the mixture in water, steaming in a high-pressure boiler, spraying water shower to the mixture, repeating the steaming and spraying steps several times, and punding the product with a rice pounding machine. CONSTITUTION:Unpolished rice is mixed with 12-17% of beans such as soybean, red bead, black soybean, etc. or their mixture, and immersed in water for two days (the first step). The immersed mixture is drained sufficiently in a bamboo basket for about 1hr (the second step). The drained product is put into a steaming basket, and steamed with a high-pressure boiler for 3-5min (when the high-pressure boiler is in the highest steam quality), and sprayed with water shower, and the procedures are repeated 5-6 times (the third step). The product is pounded with a mixer pounder to obtain a digestible and delicious rice cake from unpolished nonglutinous rice (the fourth step).

Description

[Detailed description of the invention] Brown rice consists of three parts: bran layer, embryo and endosperm, and contains fat,
Although it contains nutrients necessary for the human body, including protein, minerals, vitamins B8 and B2, etc., brown rice tastes bad when left alone, the nutrients are not digested and absorbed well, and it is difficult to cook. In other words, even if brown rice is cooked in a pressure cooker, it will not be digested or absorbed unless it is chewed 100 to 200 times, and although it is known to be suitable as a natural food, it is not widely used. A method for producing brown rice mochi that is easily digested and absorbed by everyone from children to the elderly and is as delicious as ordinary food, and that does not dissolve when cooked.

Method of the present invention #-i For an appropriate amount of brown rice, methods 12 to 17
The soybean, red bean, and soybean beans from - are mixed with JP- in appropriate amounts and added to brown rice, which is then soaked in water for two days and nights to complete the first step.

Next, remove the items soaked in the water for two days and nights into a colander and
Leave it for about an hour and drain thoroughly to complete the second step.

Next, put this in a steamer and steam it in a high pressure boiler. That is, after steaming for 3 to 5 minutes when the high pressure boiler is at maximum steam, the steam is taken out and water is given by showering from above. This process is repeated 5 to 6 times to complete the third step.

Next, put this into the mixer mochi pounder and carefully press the JR + 4th.
This completes the entire process.

The present invention will be described in detail.

A mixture of beans (soybeans, adzuki beans, n,
(Beans) Pour 15 parts into a bucket and fill with water for two days and nights (
48 hours) Soak in water. (Mold Lt. 2,000♀) Next, put this in a colander and leave it for about an hour to drain the water thoroughly. At this time, you may drain the water by using a centrifuge. (Second step) Next, the drained brown rice and beans are placed in a steamer basket and steamed in a high-pressure boiler. f
Place in a ladle and steam for 5 minutes. After steaming for 5 minutes, remove the steamed rice from the boiler and give it plenty of moisture by showering over it.

The moistened product is placed in a steamer basket in a high-pressure boiler, steamed for 5 minutes at the above-mentioned high pressure temperature, and then taken out and evaporated with a shower. This process is repeated 5 to 6 times. (Third step) The steamed mixture of fried brown rice and beans is put into a Mikki mochi pounder and pounded thoroughly. Then, the entire process is completed. (@Step 4) The fried brown rice bait produced as described above is comparable to ordinary food when baked or cooked, and is easily digested and absorbed by everyone from children to the elderly, and can be eaten without any difference from ordinary food. A mouthful of brown rice is 100 to 200 times.
It has the characteristic that it can be digested and absorbed without chewing, and unlike mochi brown rice, it is characterized by the fact that it does not become mochi-like even when steamed for a long time.

In addition, it has the characteristic of adding exceptional taste because it is mixed with beans, which are said to be the diamond of food. It contains more fat, protein, minerals, and vitamins Bs-B2f than brown rice, and more protein, fat, and d7' than soybeans. - Contains iron, vitamins B1 and B2, etc., so it is useful for replenishing energy and improving health, and it does not dissolve even when rice is cooked, so it is Sara brown rice bait 5+! ! This is an extremely useful invention as a legal system.

Claims (1)

[Claims] For an appropriate amount of brown rice, 12 to 17 inches of soybeans, red beans,
Mix the legumes with Jli- or e as appropriate, add to brown rice, soak this in water for two days and nights to complete the first step, then remove it to a colander and leave it for about an hour. After thoroughly draining the water and completing Step 2], put it in a steamer basket and steam it in a high pressure boiler.When the high pressure boiler is at its highest steam, steam it for 3 to 5 minutes, then take it out and steam it. Then, give moisture in the shower, steam for the same amount of time, and then take a shower to remove moisture. Repeat this 5 to 6 times.
83 steps are completed, and the fourth step is finally putting the rice into a mixer mochi pounding machine and carefully pounding the rice.