JPS6020974B2 - How to make mochi with cheese - Google Patents
How to make mochi with cheeseInfo
- Publication number
- JPS6020974B2 JPS6020974B2 JP55145236A JP14523680A JPS6020974B2 JP S6020974 B2 JPS6020974 B2 JP S6020974B2 JP 55145236 A JP55145236 A JP 55145236A JP 14523680 A JP14523680 A JP 14523680A JP S6020974 B2 JPS6020974 B2 JP S6020974B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- rice
- water
- rice cake
- predetermined
- 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.)
- Expired
Links
Landscapes
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】
本発明は、従来の餅の如く、あん、黄な粉の添物や雑煮
という画一的に決った食べ方で食べずに、蛋白質の構成
量ぱ従来の餅よりも数倍高く、且良質な脂肪を含有した
極めて栄養的に申し分のない、しかもバランスのとれた
餅として、コーヒー等と共に朝食（主食として）に、又
酒の肴として、更に間食に暁き乍ら、そのまま美味しく
食べることができる。DETAILED DESCRIPTION OF THE INVENTION The present invention does not have to be eaten in the same way as traditional mochi, such as red bean paste, yellow flour additives, and zoni, but has a higher protein content than conventional mochi. As an extremely nutritionally perfect and well-balanced rice cake containing double the amount of high-quality fat, it can be eaten for breakfast (as a staple food) with coffee, etc., as an accompaniment to alcohol, and even as a snack. You can eat it deliciously as is.
従来の餅とは著しく異つた利点を多数併有するチーズ入
り餅の製造法を得ることを目的としたものである。しか
るに本発明の内容を説明すれば、所定量の橋米を洗米後
、水に所定時間浸潰し、次で所定時間かけて充分水切り
を施した後、米粒を破壊しない混合機に入れ、これに所
定量の水落性を有する額粒状のチーズを添加して均一に
なるまで充分混合し、更に蓬続蒸米機に投入し、通常手
段で餅掻き及び所定の包装を施したことを特徴とするチ
ーズ入り餅の製造方法である。The object of the present invention is to obtain a method for producing a cheese-filled rice cake that has many advantages that are significantly different from conventional rice cakes. However, to explain the content of the present invention, after washing a predetermined amount of Hashi rice, it is soaked in water for a predetermined time, and then, after thoroughly draining the water for a predetermined time, it is placed in a mixer that does not destroy the rice grains. A cheese characterized by adding a predetermined amount of granular cheese having a water-shedding property, thoroughly mixing the cheese until it becomes homogeneous, and then putting it into a Horozuki rice steamer, making it mochi and wrapping it in a predetermined manner by ordinary means. This is a method of manufacturing rice cakes.
次に本発明の実施の一例を説明すれば、橘米１００ｋｏ
を洗米して、所定時間（約１２時間）水に浸簿する。Next, to explain an example of the implementation of the present invention, 100 ko of Tachibana rice
Wash the rice and soak it in water for a specified period of time (approximately 12 hours).
次に浸溝後、約２〜３時をかけて充分水切りを施してや
る。この水切り作業終了後、水切りを行った橘米全部を
混合機（但し米粒を破壊しないもの）に入れ、水溶性を
有する額粒状のチーズ（粉末チーズ、グラ乳糖、乳糖、
化学調味料、香辛料を含有するもの）を約５％（５ｋ９
）を添加してやる。そして上記の添加物の頚粒状チーズ
が緒米全体と充分切一になるまで混合し、しかる後逸続
蒸米機に投入し、以後は従来行われてきた手段で渇き工
程を加えると共に、所定の包装を施して製品化する。１
は真空パックしたチーズ入り餅である。Next, after soaking the trench, drain thoroughly for about 2 to 3 hours. After draining the water, put all the drained Tachibana rice into a mixer (one that does not destroy the rice grains) and mix it with water-soluble granular cheese (powdered cheese, glactose, lactose, etc.).
Approximately 5% (5k9) (containing chemical seasonings and spices)
) will be added. Then, the above-mentioned additive neck granular cheese is mixed with the whole rice until it is thoroughly mixed, and then it is put into a rice steamer.After that, a drying process is added by conventional means, and the predetermined packaging is carried out. and commercialize it. 1
is a vacuum-packed rice cake filled with cheese.
ところで、本発明品であるチーズ入り餅に前述した額粒
状のチーズの代りに従来品のナチュラルチ−ズがプロセ
スチーズを混合しても、溶解しないため、均一には餅内
に分散しないので、チーズ入り餅に使用することは好ま
しくない。By the way, even if conventional natural cheese is mixed with processed cheese instead of the aforementioned granular cheese in the cheese-filled rice cake of the present invention, it will not dissolve and will not be uniformly dispersed in the rice cake. It is not recommended to use it in cheese-filled rice cakes.
本発明のチーズ入り餅１は通常焼いて食べるものである
。なお従来の餅には、４〜５％の蛋白質が含有されてい
る程度で、９５％が水と炭水化物で占められている。ｍ
本発明は上述のとおりであって、殊に水切りを充分行
った橋米に、水溶性を有する額粒状チーズを添加混合し
て均一に分散したので、製品化されたどの餅１の内部に
も、くまなく、添加した上記チーズが混入すると共に、
蛋白質の構成量が数段上り、且良質な脂肪も含有された
栄養的にもバランスのとれたチーズ入り餅を製造できる
利点を有している。The cheese-filled rice cake 1 of the present invention is usually baked and eaten. Conventional rice cakes only contain 4 to 5% protein, and 95% are made up of water and carbohydrates. m
The present invention is as described above, and in particular, water-soluble granular cheese is added and mixed to the well-drained rice and is uniformly dispersed, so that it does not spread inside any of the manufactured rice cakes 1. , as well as the added cheese being mixed in,
It has the advantage of being able to produce a nutritionally balanced cheese-filled rice cake that has a significantly higher protein content and also contains high-quality fat.
‘２１ 更に本発明の餅は、競き乍らコーヒー等と共に
、栄養的にバランスのとれた朝食等の主食として、或は
酒の肴、間食等として美味しく食べることができる優れ
た利点を有している。'21 Furthermore, the rice cake of the present invention has the excellent advantage that it can be deliciously eaten as a nutritionally balanced staple food such as breakfast, as an appetizer for alcoholic drinks, as a snack, etc., along with coffee etc. ing.
図は本発明チーズ入り餅の製造方法によって製造しパッ
クされた餅の斜面図である。
１・・・・・・餅。The figure is a perspective view of a rice cake manufactured and packed by the method for manufacturing rice cake with cheese according to the present invention. 1...Mochi.
Claims (1)
所定時間かけて充分水切りを施した後、米粒を破壊しな
い混合機に入れ、これに所定量の水溶性を有する顆粒状
のチーズを添加して均一になるまで充分混合し、更に連
続蒸米機に投入し、通常手段で餅搗き及び所定の包装を
施したことを特徴とするチーズ入り餅の製造方法。1 After washing a predetermined amount of glutinous rice, soak it in water for a predetermined time, then drain it thoroughly for a predetermined time, then put it into a mixer that does not destroy the rice grains, and add a predetermined amount of water-soluble granules to it. A method for producing a cheese-filled rice cake, characterized in that cheese is added and thoroughly mixed until the mixture becomes homogeneous, then the mixture is placed in a continuous rice steamer, and the rice cake is pounded and packaged in a predetermined manner by ordinary means.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55145236A JPS6020974B2 (en) | 1980-10-17 | 1980-10-17 | How to make mochi with cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55145236A JPS6020974B2 (en) | 1980-10-17 | 1980-10-17 | How to make mochi with cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5768748A JPS5768748A (en) | 1982-04-27 |
| JPS6020974B2 true JPS6020974B2 (en) | 1985-05-24 |
Family
ID=15380475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55145236A Expired JPS6020974B2 (en) | 1980-10-17 | 1980-10-17 | How to make mochi with cheese |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6020974B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5931660A (en) * | 1982-08-13 | 1984-02-20 | Snow Brand Milk Prod Co Ltd | Cheese rice cake having plasticity |
-
1980
- 1980-10-17 JP JP55145236A patent/JPS6020974B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5768748A (en) | 1982-04-27 |
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