JPS6112656B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a novel Japanese confectionery made by cooking the bean paste, rice crackers, and vegetables such as sansho leaves, carrots, lotus root, burdock, young tea leaves, and cherry blossom petals, or sansho.

The inventor has no prior knowledge of any method for manufacturing this type of Japanese sweets. The only known methods are the so-called manju, which involves kneading udon flour, wrapping it with sweet bean paste, and steaming or baking it, and the so-called dorayaki, which involves sandwiching bean paste between two castella cakes. Therefore, since these Japanese sweets are only known from the past and are not made from vegetables or wild plants, they cannot be said to be rich in taste.

The purpose of this invention is to provide a novel Japanese confectionery that uses rice crackers and is made from vegetables and wild plants.

Another object of this invention is to provide a novel Japanese confectionery that has the taste of vegetables and wild plants.

Still another object of the present invention is to suppress the sweetness of rice crackers and red bean paste by using vegetables and wild vegetables so that the rice crackers and red bean paste do not taste harshly sweet.

The basic structure of this invention is to prepare a senbei dough containing bean paste containing a certain percentage of water and wheat flour, and processed vegetables and wild plants.The vegetables and wild plants are placed on the rice cracker dough and baked. This is a method of manufacturing a Japanese confectionery made by sandwiching red bean paste between two rice crackers (top and bottom).

The details of this invention will be explained below based on examples.

(Example 1) To carry out this example, bean paste, rice cracker dough, and Japanese pepper leaves are prepared in advance.

As is well known, red bean paste is made from ingredients such as azuki beans, cowpeas, chestnuts, and peas, which are boiled, mixed with sugar and salt, and then boiled again. degree). By mixing about 10% starch syrup, there is an advantage that the volatilization of the water contained in the bean paste can be suppressed, and suppressing the volatilization of water is significant in the subsequent process. The water content in bean paste is 30
It is desirable that the content be approximately 40% by weight. If the moisture content of the bean paste is less than 30% when sandwiched between rice crackers in the subsequent process, the moisture in the bean paste will not penetrate into the crackers, and the rice crackers will remain dry and will not function as the so-called skin of the bean paste. On the other hand, if the moisture content of the bean paste is 40% or more, the excess moisture will cause not only the bean paste but also the rice crackers to rot, resulting in a short shelf life.

In this invention, the water contained in ordinary bean paste (30%)
The reason for the higher number of rice crackers (below) is due to the above reason, and also because the bean paste is sandwiched between the rice crackers, and the bean paste is exposed to the outside air, resulting in a slightly higher rate of water evaporation.

For senbei dough, mix and adjust 100% flour, 60-130% sugar, and 60-120% egg. The amount of sugar and eggs is slightly higher than usual, but this is to ensure that the rice crackers maintain appropriate flexibility when they contain water without breaking, and to give them a good texture. Since the sansho leaves are not enough as they are to be placed on rice cracker dough and baked, the following treatment is applied.

Japanese pepper leaves have a tendency to curve in an arcuate cross-section.
It is necessary to correct the warpage. For this reason, warping is eliminated,
Humidification treatment is applied to level the surface and for post-processing. This specific treatment consists of sandwiching the Japanese pepper leaves between moistened bleaching plates and refrigerating them for about 12 to 36 hours (0° to
(10℃). In this way, the sansho leaves are supplied with an appropriate amount of moisture, their curls are eliminated, their shape is maintained horizontally, and their color is prevented from fading. Therefore, senbei are produced by placing sansho leaves on senbei dough and baking it. At this time, the sansho leaves are held horizontally without warping, and since they contain an appropriate amount of moisture, they are exposed to the surface of the rice cracker without being buried in the dough, and they do not burn or fade.

The Japanese confectionery according to this invention can be produced by sandwiching pre-produced bean paste between two rice crackers. Although this example describes the use of Japanese pepper leaves, the inventors know from test results that young tea leaves and cherry blossom petals can also be used in the same way as Japanese pepper leaves.

(Example 2) The adjustment of the bean paste and rice cracker dough was the same as in Example 1. In this example, the carrots are processed in advance as follows in order to place them on rice cracker dough and bake them. Because carrots contain fiber,
If the fiber is not broken down, it will remain in your mouth when you eat it, causing a strange sensation and making it taste less delicious. The method for decomposing fibers is to cut carrots into thin slices of about 1 to 2 mm and heat them in a solution containing salt at about 100°C for about 3 minutes. Furthermore, soak the carrots in water to give them an awning effect. The carrots are then sandwiched between dry cloths to reduce excess moisture in the carrots. To adjust the moisture content, place a drying cloth on top and bottom of thinly sliced carrots and store in the refrigerator (0° to 10°C) for approx.
Keep it cold for 12 to 36 hours.

In this way, the residual water content in the carrots is brought to 25-50%. If the moisture content is less than 25%, the carrots will burn when placed on rice cracker dough and baked to make rice crackers, while if the moisture content is over 50%, the carrots will shrink when placed on rice cracker dough and baked to make rice crackers. The dough around the carrots is not baked sufficiently and turns white, which is not aesthetically pleasing. Also, the so-called cooking process of carrots will not be possible. In order for the senbei dough and carrots to bake evenly, reduce the moisture content of the carrots to 25-50% as described above.
It is necessary to do so.

Carrots whose water content has been reduced in this way are placed on rice cracker dough and baked to produce rice crackers.

The Japanese confectionery according to this example can then be produced by sandwiching the above-mentioned bean paste between the upper and lower rice crackers.

(Example 3) In this example, red bean paste and senbei dough was prepared by the same treatment as in Examples 1 and 2, and lotus root was treated as follows. The processing of lotus root is basically the same as that of carrots, but because it has a strong so-called dark color,
In order to roast the lotus root as a white lotus root, it is necessary to thoroughly remove the heat. Therefore, to remove the heat, thinly sliced lotus roots are soaked in acetic acid, vinegar, etc., and then exposed to water for about a day. .
Since lotus root is more fibrous than carrots, it requires more decomposition treatment than carrots, but this can be done by increasing the boiling time to a longer time, for example, about 25 minutes. After that, the water content in the lotus root is reduced to 25-50%, similar to that of carrots.
decrease to These treatments and moisture content of 25-50% are the same as for carrots.

Rice crackers can be made by placing the lotus root obtained in this way on rice cracker dough and baking it, so Japanese sweets can be made by sandwiching red bean paste between two rice crackers. Japanese confectionery can also be produced using thinly sliced burdock instead of lotus root in the same manner as in this example.

In Examples 1 to 3, after making the rice crackers, it is recommended to apply a slight amount of cupping sugar (a liquid made by mixing starch syrup and sugar) on the surface of the rice crackers, and then bring the bean paste into contact with the coated surface. .

Because Katsupring Shugar is sticky, it is difficult for the bean paste and senbei to separate. Although the senbei of this invention has been described as a material for sandwiching red bean paste, it goes without saying that it can also be eaten alone as a senbei. Since the present invention has the above configuration, it has the following advantages.

(1) The water contained in the bean paste gradually permeates into the upper and lower rice crackers, and after about 12 hours, the rice crackers can change to a 0-minute wet state. Therefore, since the rice crackers are in a soft state similar to the well-known buns, by eating this Japanese confectionery in this state, you can enjoy the rich taste of Japanese confectionery containing vegetables or wild plants, which was not available before.

(2) The vegetables and wild plants placed on rice crackers are processed in advance and baked with the rice cracker batter, so they do not lose much of their flavor. Therefore, you can enjoy the three flavors of rice crackers, bean paste vegetables, and wild vegetables at the same time.

Claims (1)

[Claims] 1. Bean paste containing 30 to 40% water by weight and 100% wheat flour, 60 to 120% egg, and 60 to 130% sugar
Prepare senbei dough made by adding and blending senbei and sansho leaves made by correcting the warp and subjecting it to a slight water treatment. Place the above-mentioned sansho leaves on top of the senbei dough and bake to produce senbei, and make 2 pieces, top and bottom. A method for producing a Japanese sweet by sandwiching the above-mentioned bean paste between rice crackers. 2. Bean paste containing 30-40% water by weight, 100% wheat flour, 60-120% egg, and 60-130% sugar
Prepare senbei dough made by adding and blending senbei dough, and carrots that are cut into thin slices, heat treated, and then soaked, and then reduce the water content to 25 to 50%, and place the carrots on top of the senbei dough. A method for producing a Japanese sweet by baking rice crackers and sandwiching the above-mentioned bean paste between two upper and lower rice crackers. 3 Bean paste containing 30-40% water by weight, 100% wheat flour, 60-120% egg, and 60-130% sugar
Prepare rice cracker dough made by adding and mixing lotus root, which is cut into thin pieces, heat treated, and then subjected to annealing, and then reduce the water content to 25 to 50%.The lotus root is prepared by placing it on top of the rice cracker dough and baking it to make rice crackers. A method for producing a Japanese sweet by sandwiching the above-mentioned bean paste between two upper and lower rice crackers.