JPS61166370A - Preparation of flavored nonglutinous rice cake - Google Patents

Abstract

PURPOSE:To prepare the titled nonglutinous rice cake having the characteristic taste and flavor of nonglutinous rice, by washing, soaking and steaming a mixture of nonglutinous rice and glutinous rice, pounding the cooked mixture together with spices and seasonings, and forming and packaging the product. CONSTITUTION:Nonglutinous rice is added with glutinous rice of an amount sufficient to impart the final product with the stickiness of rice cake, and the mixture is washed and soaked with water, and steamed to obtain the steamed raw material. The material is added with spices such as soybean, green laver, leaf of beefsteak plant, etc., and seasonings such as salt, sugar, etc., and pounded to obtain spiced rice cake. The surface of the cake is smeared with KATAKURIKO (starch of dog-tooth violet), and the cake is formed to a desired form and packaged in vacuum.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing flavored glutinous rice cakes, and more particularly to a method for producing glutinous rice cakes made mainly of glutinous rice, to which flavoring agents and fluffy rice are added for imparting stickiness.

Traditionally, rice cakes are usually made from silken rice, and it is also known that flavoring agents such as soybeans and green seaweed may be added to this as necessary.

The silken rice is essential for imparting the stickiness of a rice cake, and if the sticky rice is replaced with glutinous rice, the stickiness of a rice cake cannot be obtained.

If we consider the silky rice used as the raw material for mochi and the sticky rice used as the raw material for rice crackers, each has its own unique taste, and in terms of price, silky rice is several times more expensive than glutinous rice. Met.

The present invention was made in view of the above-mentioned circumstances, and an object of the present invention is to provide a rice cake that has a flavor unique to glutinous rice and is also inexpensive in terms of price.

That is, the present invention uses glutinous rice as a main ingredient, and the glutinous rice is washed with water and soaked, and then steamed, and then the steamed raw material is pounded together with flavorings and seasonings. This is a method for producing flavored rice cakes, which is characterized in that the rice cakes are made into flavored rice cakes, and the rice cakes are shaped and packaged.

The amount of unhulled rice added is necessary and sufficient to impart stickiness as a rice cake. Therefore, the type and amount of flavorings should be taken into consideration. If there is a lot of sokuji flavoring, use a large amount of unhulled rice, while if there is a small amount of flavoring, use a small amount of unhulled rice. As a flavoring agent.

Add a large quantity of other beans, peanuts, green seaweed, perilla, fried sesame seeds, etc. In the case of soybeans, other legumes, and peanuts, similar washing and soaking are carried out in parallel with the washing and soaking of the raw materials mentioned above,
When the raw materials are steamed, flavoring agents are added on top of the raw materials and both are steamed together. - In the case of flavorings that do not require steaming, such as men's seaweed, perilla, and fried sesame, add them when the steamed raw materials are pounded.

Common seasonings include salt, sugar, etc., but other seasonings may also be added.

Next, for shaping and packaging, it is preferable to place the Hibota mochi on top, sprinkle potato starch on the surface, cut it into a predetermined shape, and vacuum pack it individually or in predetermined amounts.

The present invention is a method for producing rice cakes as described in -H above, which yields rice cakes that have the same stickiness as rice cakes and have the flavor of glutinous rice as the main ingredient. In addition, since the amount of unhulled rice required is sufficient to impart stickiness, the required amount can be reduced, making it possible to produce the product at a low cost.

Examples of the present invention will be described below.

Example I 3.75 kg of unhulled rice was added to 15 kg of glutinous rice as a raw material,
This raw material was washed with water and then immersed in water for 5 hours.

On the other hand, 1/to weight part (approximately 2 kg) of the above-mentioned raw material of soybeans was similarly washed with water and then soaked in water for 5 hours.

Next, the above raw materials were transferred to a steamer, soybeans as a flavoring agent were added on top, and both were steamed at the same time. At the time of black spot completion, the raw material and soybeans were mixed with each other.

When the steamed raw materials and soybeans were transferred to the sun, sprinkled with a little salt, and pounded, a rice cake with the same consistency as regular rice cake was obtained.

Place the pounded mochi on a rolling board and sprinkle with potato starch.
Noshi mochi was cut into strips and individually wrapped.

The mochi of the example was subjected to a panel test on 10 people with a comparison with ordinary mochi in mind, and the results shown in the following table were obtained.

Example II 2 kg of unhulled rice was added to 15 kg of glutinous rice to prepare a raw material, and this raw material was washed with water and then immersed in water for 5 hours.

Next, the above raw materials were transferred to a steamer and steamed.

The steamed ingredients were transferred to the sun, 200g of shiso (dried leaves powdered), a little salt and sugar were sprinkled on top, and the mixture was pounded, resulting in a consistency similar to that of regular mochi. A rice cake with a certain amount was obtained.

The pounded mochi was placed on a rolling board and sprinkled with potato starch to form a rice cake, which was then cut into strips and packaged.

Similar to the above example, a panel test was conducted on 10 people and the results shown in the following table were obtained.

Comparative Example 18 kg of glutinous rice was used as a raw material, washed with water, and immersed in water for 5 hours. At the same time, 2 kg of soybeans were also washed with water and soaked in water for 5 hours. After soaking, the raw material was transferred to a steamer, and the soybeans were placed on top of it, and both were steamed.The raw material and soybeans that had been steamed to the 0th stage were transferred to a mortar, sprinkled with a little salt, and ground. Mochi was obtained.

The above-mentioned rice cake was rolled on a rolling board, sprinkled with potato starch, and shaped into a rice cake, cut into strips, and individually packaged.

When I ate the mochi mentioned above, it had the flavor of glutinous rice and soybeans, and I could rate it in terms of taste, but it lacked the stickiness of a mochi.
It had a dry texture.

As detailed above, according to the present invention, it is possible to provide flavored glutinous rice cakes having a flavor unique to glutinous rice, and there are side effects such as being able to provide inexpensive rice cakes by reducing the amount of unhulled rice used.

Claims (1)

[Scope of Claims] 1. A raw material consisting mainly of glutinous rice, to which glutinous rice is added to give it stickiness as a mochi, is washed and soaked in water, and then steamed, and then the steamed raw material is seasoned with flavorings and seasonings. 2. A method for producing a flavored glutinous rice cake, characterized in that the flavored rice cake is made by pounding the rice cake together with the ingredients, and the rice cake is molded and packaged. Claims claim: 2. The flavoring agent is added at the time of steaming the raw material and is steamed together with the raw material. 3. The method for producing flavored rice cakes according to claim 1, wherein the flavoring agent is added at the time of pounding the steamed raw materials.