JPS5974959A - Preparation of rice cake from unpolished nonglutinous rice - Google Patents
Preparation of rice cake from unpolished nonglutinous riceInfo
- Publication number
- JPS5974959A JPS5974959A JP57186479A JP18647982A JPS5974959A JP S5974959 A JPS5974959 A JP S5974959A JP 57186479 A JP57186479 A JP 57186479A JP 18647982 A JP18647982 A JP 18647982A JP S5974959 A JPS5974959 A JP S5974959A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- water
- steam
- unpolished
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
梗玄米はぬか層、胚および胚乳の三部から成り、脂肪、
タンパク質、無機質、ビタミンB8、B2等を含み人体
に必要な栄養素を含有するものであるが、梗玄米その侭
では食味が悪く、栄養分が十分に消化吸収されず、また
炊飯しにくい。即ち玄米食は圧力釜で炊飯しても一口を
100回〜200回位噛まないと消化吸収が悪く、自然
食と17て好適であると知られ乍ら一般的に普及されな
いので、本発明しよ子供から老人に至るまで消化吸収が
よく一般食と同様に美味に食用ぜらh且つ炊いても溶り
ない梗玄米餅製造法f:簡単廉価に得ようとするもので
ある。[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.
本発明方法#−i適量の玄米に対して、その12〜17
−の大豆、小豆、思豆の豆類をJP−で又れ適量混合し
て玄米に加え、これを二昼夜の量水にV漬して第一工程
を終る。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.
次に上記水に二昼夜浸漬した物をザルに引き上げて約1
時間程放置して充分に水を切り第2工程を終る。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.
次にこれを蒸簡に入れて、高圧ボイラーにて蒸す。即ち
高圧ボイラーが最高の蒸気の時3分〜5分間蒸した後こ
れを取り出して上からシャワーにて水分を与える。この
処理を5回〜6回繰返して第3工程を終る。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.
次にこれをミキザー餅搗機に入れて入念にJR+き第4
工程の全工程を終るものである。Next, put this into the mixer mochi pounder and carefully press the JR + 4th.
This completes the entire process.
本発明の詳細な説明する。The present invention will be described in detail.
梗玄米85係に対して、豆類の混合(大豆、小豆、n、
(豆)15係の割合で桶に入れて水を満水し、二昼夜(
48時間)水に浸漬しておく。 (臼Lt]二千♀)
次にこれをザルに上げて一時間程放置して充分に水を切
る。この際遠心分離機にかけて水を切ってもよい。(第
2工程)
次いで水を切った玄米と豆類を蒸籠に入れて高圧ボイラ
ーにて蒸すものであるが、高圧ボイラーが2300c位
の最高の蒸気を出すようになった時、その蒸籠をボ・f
ラーに入れて5分間蒸す。5分間蒸した後、蒸後をボイ
ラーから取り出しその一上からシャワーによって充分に
水分を与える。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.
水分を与えたものを又高圧ボイラーの中へその蒸籠金入
れ前記の高圧温度で5分間蒸し、これを取り出してシャ
ワーで水分をカえることを5〜6回繰返して行う。(第
3工程)かくして蒸し上った梗玄米と豆類の混合物をミ
キッー餅搗機に入り、て含入りに搗き、千れによって梗
玄米が餅状になり、適当な形の一すイズの餅となし、全
工程を終る。 (@4工程)上記の如くして製造した梗
玄米餌は焼いて或は炊飯して一般の食料と遜色なく、子
供から老人に至るまで消化吸収がよく一般食と変シなく
食べられ、従来の玄米食の如く一口t100回〜200
回を噛むことなく消化吸収せしめ得る特徴があり、また
梗玄米は餅玄米と異なり長時間蒸しても餅状にはならな
いものをω「状と17たことに特徴がある。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.
且つ食物のダイヤと言われる豆類を混合するので格別美
味を加える特徴を有する。而して玄米よりは脂肪、タン
パク質、無機質、ビタミンBs −B2 f含有し、大
豆よりはたんばく質、脂肪、d7’?−、鉄、ビタミン
B1゜B2等を含有するので、栄善の補給と健康増進に
役立ち、且つ炊飯しても溶けることがないのでi更玄米
餌5+!!清法として甚だ有用な発明である。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)
思豆の豆類をJli−で又eよ適宜混合して玄米に加え
、これを二昼夜の量水に浸漬して第1工程を終り、次に
これをザルに引き上げて約1時間程放置し充分に水を切
って第2]二程を終り、更にこれを蒸籠に入れて高圧ボ
イラーにて蒸すに当り、高圧ボイラーが最高の蒸気の時
3分〜5分間蒸した後これを取り出して上からシャワー
にて水分を与え、このように同一時間蒸してはシャワー
によつ−C水分を−りえること金5回〜6回繰返して?
83工程を終り、最後にこれをミキサー餅搗機に入れて
入念に搗く第4工程との結合を特徴とする梗玄米n)を
製造法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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57186479A JPS5974959A (en) | 1982-10-22 | 1982-10-22 | Preparation of rice cake from unpolished nonglutinous rice |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57186479A JPS5974959A (en) | 1982-10-22 | 1982-10-22 | Preparation of rice cake from unpolished nonglutinous rice |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS5974959A true JPS5974959A (en) | 1984-04-27 |
Family
ID=16189197
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57186479A Pending JPS5974959A (en) | 1982-10-22 | 1982-10-22 | Preparation of rice cake from unpolished nonglutinous rice |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5974959A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60244268A (en) * | 1984-05-18 | 1985-12-04 | Terajima Tomisato | Preparation of sliced and dried rice cake of unpolished rice |
JP2013240307A (en) * | 2012-05-22 | 2013-12-05 | Takano:Kk | Rice cake having non-glutinous rice as main raw material, and method for producing the same |
CN105380108A (en) * | 2015-11-24 | 2016-03-09 | 陈利群 | Making method of red bean cake |
CN107668497A (en) * | 2016-08-02 | 2018-02-09 | 朴映鹤 | A kind of processing method of soya bean rice cake |
-
1982
- 1982-10-22 JP JP57186479A patent/JPS5974959A/en active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60244268A (en) * | 1984-05-18 | 1985-12-04 | Terajima Tomisato | Preparation of sliced and dried rice cake of unpolished rice |
JPS627817B2 (en) * | 1984-05-18 | 1987-02-19 | Terajima Tomisato | |
JP2013240307A (en) * | 2012-05-22 | 2013-12-05 | Takano:Kk | Rice cake having non-glutinous rice as main raw material, and method for producing the same |
CN105380108A (en) * | 2015-11-24 | 2016-03-09 | 陈利群 | Making method of red bean cake |
CN107668497A (en) * | 2016-08-02 | 2018-02-09 | 朴映鹤 | A kind of processing method of soya bean rice cake |
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