JPS61135557A - Production of rice cake - Google Patents

Abstract

PURPOSE:To obtain rapidly rice cakes while omitting water immersion process of glutinous rice, by putting glutinous rice washed with water in a hopper, and starting feed of steam and rotation of a kneading tool simultaneously or in a proper time difference. CONSTITUTION:A sufficient amount of water is put in the boiler 4, glutinous rice washed with water is stored in the hopper 20, the hopper is equipped with the cover 34, feed of steam and rotation of the kneading tool 29 are started simultaneously or in a certain time difference. Each grain of the glutinous rice is ground by the action at an early stage, and water absorption is promoted, so that the same state as that obtained when glutinous rice immersed in water for a long time swollen can be attained.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] The present invention relates to a method for producing mochi using a household electric mochi making machine.

[Technical background of the invention and its problems]

A household electric rice cake making machine consists of a hopper seated at the top end of a boiler, a heater is installed in the boiler, and a kneading tool that is rotated by a motor is installed in the inner bottom of the hopper. .

Conventionally, when producing rice cakes, the first step is to wash the rice cake with water and soak it in water to soak it thoroughly. Thereafter, the glutinous rice is taken out of the water, drained, and stored in a hopper. In this state, the heater is energized to boil the water in the boiler, and the steam is sequentially supplied to the glutinous rice in the hopper through a steam passage hole formed in the bottom of the hopper to permeate it. In this way, the glutinous rice is gradually steamed, so after the completion of steaming, the heater is turned off, the motor is energized, and the kneading tool is rotated. The steamed rice is kneaded by the rotation of the kneading tool, and after a certain period of time, it is finished into rice cake.

However, in such conventional manufacturing processes,
The process of soaking the glutinous rice in water and softening it usually takes 6 to 12 hours, then steaming it and then moving on to the mixing process of glutinous rice, so it takes quite a long time to make the final mochi. However, even if each household tried to use mochi as the main ingredient to prepare various dishes such as zoni and shiruko, there was a problem that it did not suit the actual situation.

[Purpose of the invention]

This invention was made with attention to these points, and its purpose is to provide a method for producing mochi that can rationally accomplish the process of preparing mochi and finishing it, and that can quickly obtain mochi. The goal is to make an offering.

(Summary of the Invention) That is, this invention stores glutinous rice in a hopper equipped with a kneading tool at the inner bottom, supplies steam from a boiler to the glutinous rice, and manufactures mochi based on the rotation of the kneading tool. , the rice washed with water is stored in the hopper as it is, and in this state, the operation of supplying steam to the cooked rice and the operation of rotating the wet ridge are simultaneously started, or the operation of supplying steam is started first, Thereafter, the kneading tool is started to rotate after a certain period of time.

[Embodiments of the invention]

Examples of the present invention will be described below.

FIG. 2 shows the structure of a household electric rice cake making machine. In the figure, 1 is a cabinet, and a decorative board 2 is attached to the top surface of the cabinet 1. A base 3 is installed horizontally inside the cabinet 1, and a boiler 4 is attached to one end of the base 3, and a motor 5 is attached to the other end. The boiler 4 has a heater 6 on the outer bottom surface, and a hollow support 7 is integrally formed in the center of the boiler 4. A shaft 8 is rotatably inserted into the support column 7, and a driven pulley 9 is attached to the lower end of the shaft 8. A drive pulley 11 is attached to the output shaft 10 of the motor 5, and a belt 12 is passed between the drive pulley 11 and the driven pulley 9. A first stage part 13 is formed at the upper opening of the boiler 4. A locking pawl 14 is provided on a part of the boiler wall, and a thermostat 19 is provided on a part of the outer peripheral surface of the boiler 4.
is installed.

Reference numeral 20 denotes a hopper formed into a cylindrical shape with a bottom. On the outer bottom surface of this hopper 20, six seat plates 21 each having a trapezoidal cross section are fitted with rivets 2.
2. Attached via 22. A horizontal flange 23 is integrally formed on the periphery of the seating plate 21, and a backing 24 is attached to the lower surface of the horizontal flange 23. And horizontal tsuba 2
3 into the inside of the locking pawl 14 and attach the seating plate 21.
The hopper 20 is fitted into the stepped portion 13, and the hopper 20 is detachably supported by the upper end opening of the boiler 4.

A circular yrI opening 25 is formed in the center of the seating plate 21, and a large number of steam passage holes 26 are bored in the bottom of the hopper 20 at a portion opposite to the opening 25. In addition, an insertion hole 27 is formed in the center of the bottom of the hopper 20,
A blade-shaped kneading tool 29 is inserted into the upper end of the shaft 8 from the inside of the hopper 20 through this nW hole 27 so as to be freely insertable and removable. This kneading tool 29 is connected to the shaft 8 so that it can be freely inserted into and removed from the shaft 8, but when the shaft 8 rotates, it rotates together with the kneading tool 29.

Reference numeral 30 denotes a guide tube formed integrally with the decorative plate 2. The lower end circumference of this guide tube 30 is airtightly connected to the upper end circumference of the boiler 4 via a backing 31, and the hopper 20 is connected to the boiler 4 through this guide tube 30. It is seated at the top opening.

A gripping portion 33 that is curled back in a curled shape is integrally formed around the opening at the upper end of the hopper 20 . A lid body 34 integrally formed of heat-resistant synthetic resin is attached to the upper end surface of the hopper 20. This lid body 34
has a cross-sectional r435 on the periphery, a protrusion 36 protrudes from the inner surface of the flange 35, and the flange 35 is inserted through the protrusion 36.
is elastically fitted to the periphery of the grip portion 33 of the hopper 20. Furthermore, this lid body 34 has an opening 37 in its center.
is formed, and an annular partition wall 38 is formed protruding from the periphery of the inner surface, and this partition wall 38 is connected to the hopper 20.
It is in close contact with the inner peripheral surface of the upper end.

In addition, 40 and 40 are handles for carrying formed on both sides of the decorative board 2, and 41 is a fan that rotates together with the drive pulley 11 to cool the motor 5.

FIG. 3 shows an electric circuit, in which a motor 5 and a heater 6 are connected in parallel to a power source 42 via a changeover switch 43. and thermostat 19 in series with heater 6
A buzzer 44 as a notification member is connected in parallel to the thermostat 19, and an open/close switch 45 is connected in parallel to the changeover switch 43.

In manufacturing rice cakes, first, a sufficient amount of water is stored in the boiler 4. Then, a predetermined amount of washed glutinous rice is stored in the hopper 20 as it is, and the lid 34 is attached.

Further, the open/close switch 45 is closed, and the contact point of the 1-detection switch 43 is brought into contact with the connection side terminal 43a of the motor 5 from the neutral point. In response to this, the heater 6 generates heat,
The water in the boiler 4 boils and the steam flows through each steam passage hole 2.
6... and enters the hopper 20 one after another, and at the same time, the motor 5 is started and the kneading tool 29 is rotated [see FIG. 1(a)]. The glutinous rice in the hopper 20 is mixed by the kneading tool 29 and comes into contact with steam entering from each steam passage hole 26 . When the glutinous rice becomes softened to some extent by contact with the steam, each particle of the glutinous rice is pulverized by the impact force generated by the 290 rotations of the kneading tool and becomes fine. In such a state, the absorption of water into the glutinous rice rapidly accelerates and becomes active, resulting in a state that is almost the same as when the glutinous rice has been soaked in water and thoroughly soaked. Steaming and cross-breeding also proceed at the same time. In this way, the viscosity of the glutinous rice gradually increases, and after a while the glutinous rice is finished as mochi.
Almost all of the water in the rice cake has evaporated, and the temperature of the boiler 4 rises rapidly. The thermostat 19 senses this and opens its contacts. In response, the buzzer 44 sounds, indicating that the rice cake is finished. be done.

In this way, the rice cake is finished for the time being, but if you want to obtain a more flexible rice cake according to your preference, open/close switch 45 is opened from the above state. With this operation, heater 6
The power is cut off, only the motor 5 continues to operate, and the kneading tool 29 roughly kneads the mochi, making it even more -! ! The result is a soft mochi. Thereafter, the contact of the changeover switch 43 is returned to the neutral point, and the operation of the motor 5 is stopped. Also, buzzer 4
If the mochi pounding is to be terminated when the switch 4 rings, the contact of the changeover switch 43 is returned to the neutral point at that point.

By the way, in order to maintain good moisture absorption in glutinous rice, it is preferable to fill the hopper 20 with high-temperature, high-pressure steam. There is a problem that the so-called Maillard phenomenon occurs, which causes the finished rice cake to have a yellowish tinge.

However, according to the results of experiments, it has been found that the Maillard phenomenon can be avoided if the steam temperature is kept below 105° C. and the vapor pressure is kept below 1.2 kg/ci.

Therefore, in the electric rice cake making machine for household use shown in Fig. 2,
The lid body 34 attached to the upper end surface of the hopper 20 has a diameter of 45 to 1 mm.
An opening 37 of about 2On+m is formed, and the W1 air inside the hopper 20 is allowed to escape little by little through this opening 37, so as to satisfy the above-mentioned conditions.

The opening 37 is formed in the center of the lid 34, so that the steam that has diffused around the inner bottom of the hopper 20 flows out from the opening 37 through the upper surface of the glutinous rice so as to envelop the lump of glutinous rice. Therefore, good contact between the glutinous rice and the steam is maintained. The opening 37 also allows the glutinous rice being kneaded into the hopper 2.
It has the advantage that it can be used as a window to inspect and confirm from the outside. When the amount of glutinous rice is particularly large, the particles are caught between the upper edge of the hopper 20 and the lid 34,
This may get mixed into the glutinous rice after the mixing is completed, but the lid body 34 has a partition wall 38 protruding from its inner surface, and this partition wall 38 is in close contact with the inner peripheral surface of the upper end of the hopper 20. Because of this, there is no chance of particles of glutinous rice getting caught as mentioned above. Furthermore, the flange 35 of this lid body 34 elastically fits into the grip part 33 of the hopper 20 so that the hopper 20
Therefore, even if a lump of glutinous rice jumps inside the hopper 20 and comes into contact with the lid body 34 during a crosstalk, the lid body 34 will maintain a stable state. There is no chance of it moving or getting out of PJi.

Of course, the lid body 34 can be easily removed from the hopper 20 by removing the elastic fit between the collar 35 and the gripping part 33 with fingers or the like, and if the Maillard phenomenon is not a particular problem, Needless to say, it is also possible to attach a general lid to the upper end of the hopper 20 and seal the opening at the upper end to perform rice cake pounding.

By the way, if the amount of glutinous rice stored in the hopper 20 is small and its overall weight is light, or if the washed glutinous rice is not drained enough and its particles tend to slip on each other, If the glutinous rice is housed in the kneading tool 20 and the kneading tool 29 is rotated as it is, the grains will not get entangled with the kneading tool 29 and a space will be created around the kneading tool 29, making it difficult to effectively mix the glutinous rice. In such a case, the contact of the changeover switch 43 is brought into contact with the connection side terminal 43b of the heater 6 from the neutral point, and the open/close switch 45 is opened. As a result, only the heater 6 is energized, the water in the boiler 4 boils, and the steam infiltrates the glutinous rice in the hopper 20 one after another. Then, when the glutinous rice becomes viscous to some extent due to the penetration of steam, the contact of the changeover switch 43 is switched to the terminal 43a side and brought into contact with the terminal 43a. This starts the motor 5 and rotates the kneading tool 29 [see FIG. 1(b)]. At this point, since the glutinous rice has a certain degree of viscosity, the particles of the glutinous rice become entangled with the kneading tool 29 as the kneading tool 29 rotates, so that the glutinous rice is effectively kneaded. After this, the mochi is finished through the same process as described above. The point at which the glutinous rice has attained a certain degree of viscosity is determined, for example, at the point in time when steam permeates the glutinous rice, passes through the glutinous rice, and flows out from the opening 37 of the lid body 34.

In the household electric mochi making machine shown in FIG. 2, for example, sticky rice for sekihan is stored in the hopper 20 and the heater 6 is
Electricity is applied only to the glutinous rice to infiltrate the glutinous rice and the steam is steamed to finish sekihan, or the steam is similarly used for other steamed cooking.Furthermore, the hopper 20 can be used to store raw materials for bread or udon. of flour together with an appropriate amount of water and additives, and in this state, only the motor 5 is energized to mix the kneading tool 29.
You can also use this rotation to knead the flour and make bread udon dough.

〔Effect of the invention〕

As explained above, according to the present invention, the washed glutinous rice is stored in the hopper as it is, and in this state, the supply of steam and the rotation of the kneading tool are started at the same time or after a certain time difference. The first half of the operation pulverizes each particle of the sticky rice to promote moisture absorption, making it almost the same state as soaking the sticky rice in water for a long time to soften it, thus omitting the soaking process of the sticky rice. As a result, the rice cake can be finished quickly and efficiently.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram illustrating the operation of an embodiment of the present invention, FIG. 2 is a cross-sectional view showing a domestic electric rice cake making machine, and FIG. 3 is an electric circuit diagram thereof. 4... Boiler, 20... Hopper, 29... Kneading tool.

Claims (2)

[Claims] (1) Glutinous rice is stored in a hopper equipped with a kneading tool at the inner bottom, steam from a boiler is supplied to the glutinous rice, and when mochi is manufactured based on the rotation of the kneading tool, the glutinous rice is washed with water in the hopper. A method for producing rice cakes, characterized in that the rice cake is stored as is, and in this state, the operation of supplying steam to the glutinous rice and the rotation operation of a kneading tool are started at the same time. (2) Glutinous rice is stored in a hopper equipped with a kneading tool at the inner bottom, steam from a boiler is supplied to this glutinous rice, and when mochi is manufactured based on the rotation of the kneading tool, the glutinous rice is washed with water in the hopper. A method for producing mochi, which comprises storing the glutinous rice as it is, and in this state, first starting the operation of supplying steam to the glutinous rice, and then, after a certain period of time, starting the rotating operation of a kneading tool.