JPS6137071A - Rice cake dough containing waxy corn starch - Google Patents

Abstract

PURPOSE:To obtain easily the titled inexpensive uniform rice cake dough without using a special steamer nor processing method, by adding glutinous rice flour and nonglutious rice flour to waxy corn starch, kneading the resultant mixture, and steaming the kneaded mixture, etc. CONSTITUTION:(B) Glutinous rice flour or nonglutinous rice flour or both are mixed with (A) waxy corn starch, and the resultant mixture is then kneaded with water. The resultant kneaded material is then steamed, pounded or kneaded to afford the aimed rice cake dough. Preferably, 3-4pts.wt. component (B) is added to 6-7pts.wt. component (A).

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to rice cake dough containing waxy cornstarch.

(Prior art) Ro, which is made by mixing glutinous rice with waxy corn starch, which is prepared from a waxy type of corn, has been widely produced recently because it is cheap and has a lighter taste than mochi made from 100% glutinous rice. It became so.

However, even if waxy corn starch is mixed with water, the water separates and it is difficult to gelatinize it by heating in a normal steamer or pot. At present, rice cakes are mixed with rice cakes that have been pounded separately from non-glutinous rice using modern mixers.

[Problem that the invention seeks to solve]

When using the conventional method as described above, a special pressurized rotary steamer is required to steam waxy corn starch, but the present invention can produce waxy corn starch without using such a special steamer or processing. This is an attempt to obtain an inexpensive mochi dough by blending the following.

[Means for solving problems]

The present invention is made by mixing waxy cornstarch with at least one of glutinous rice flour or non-glutinous rice flour, adding water, and kneading the resulting linear product, which is then steamed, pounded, or kneaded. By mixing it with glutinous rice flour or non-glutinous rice flour, which has water-retaining and shape-retaining properties, steaming process is facilitated and an inexpensive and homogeneous mochi dough is obtained.

[Effect]

The present invention is a linear product made by mixing waxy corn starch and at least one of glutinous rice flour or non-glutinous rice flour, adding water, and kneading the mixture, which is then steamed, pounded, or kneaded. Its effects include the following.

(1) Waxy cornstarch and rice flour or glutinous flour are mixed before adding water to create a homogeneous dough.

(2) Because water-retentive rice flour or sticky flour is dispersed around waxy cornstarch, which has a low water-retention property, the moisture necessary for gelatinization of the waxy cornstarch is retained.

(3) Rice flour and mora rice flour have water-retaining properties and shape-retaining properties, and maintain the shape of the dough.

(4) During the steaming process, the moisture retained within the dough turns into steam and expands from the outside, so heat is easily transmitted to the inside.

[Structure of the invention]

The present invention involves adding 6 to ω parts by weight of waxy corn starch, 3 to 4 parts by weight of glutinous rice or non-glutinous rice powder, or a mixture of glutinous rice powder and non-glutinous rice powder, and adding water to the linear product, which is then kneaded. It is made by steaming and pounding or kneading.

[Embodiments of the Invention] The present invention will be described in detail. → Example 1 Waxy cornstarch 700g Rice flour (rice flour) 300g Water 800g After thoroughly mixing the waxy cornstarch and the rice flour,
Add water and knead. Next, tear the dough into fist-sized pieces and place them in the steamer for steaming.

The steaming time is 15 to 20 minutes until it expands due to the air bubbles generated inside. Next, take the dumplings out of the steamer and mix them with mochi dough pounded from sticky rice IK9 using a kneading machine or a mochi pounder while still hot. The mochi dough made in this way is a little softer and has a 3-5% higher moisture content than 100% glutinous rice, but the texture is finer and there is almost no difference in taste, color, or texture.

Example 2 The rice flour of Example 1 was replaced with glutinous rice flour. The blending amount and procedure of (l!!) are all the same as in Example 1. The properties of the dough are almost unchanged, but the cost is higher.

Example 3 Waxy cornstarch 700g Rice flour + glutinous rice flour 300g Water 800g Steamed in the same manner as in Example 1 to form dumplings.

While it's hot, pound it with a kneading machine or a mochi pounder and use it as is to make mochi dough.

In this case, it is clearer and softer than 100% sticky rice. Moisture content is 5% to 10% higher. However, it can be used as a substitute for rice cake. As for the ratio of rice flour to rice flour, the higher the amount of rice flour, the stronger the stickiness will be.

Example 4 Waxy cornstarch 600g Joshinko glutinous rice flour 400g Water 800g
A mochi dough is made in the same manner as in Example 3. The difference from Example 3 is that it is easier to knead because the amount of flour is increased.

〔Effect of the invention〕

In the present invention, waxy corn starch and at least one of glutinous rice flour and non-glutinous rice flour are mixed, water is added, the mixture is kneaded, the mixture is steamed, and the mixture is pounded or kneaded. According to the present invention, waxy cornstarch, which is easily separated from water, is mixed with glutinous rice or non-glutinous rice flour, which has a water-retaining ability, and water is added to knead the mixture, so that the waxy cornstarch has enough moisture to be homogenized by normal steaming. Waxy corn starch can be gelatinized without using a special steamer for waxy corn starch because it is contained in the dough and steamed at the same time as glutinous rice flour and non-glutinous rice flour. Furthermore, when the steamed product is pounded or kneaded, a homogeneous and fine-grained dough can be easily obtained since the entire product is a mixture of powder. Also 100% non-glutinous rice
It can also be easily mixed into the pounded mochi dough using a modern mixer (kneading machine) or a mochi pounding machine.

Procedural amendment (Mutsu)

Claims (1)

[Claims] (1) Waxy characterized by being made by steaming, pounding or kneading a linear product made by mixing waxy cornstarch and at least one of glutinous rice flour or non-glutinous rice flour and kneading the mixture with water. Mochi dough containing cornstarch.