JPS62648B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice cake using sticky rice and waxy starch.

Mochi made by mixing waxy starch (hereinafter simply referred to as waxy starch), which is a powder of mochi seed corn, into mochi rice is commercially available, but this waxy starch is about 1/3 the price of mochi rice and the unit production cost of mochi. It has the advantage of being significantly cheaper, and the taste is lighter and more delicious than mochi made from 100% mochi rice. However, according to conventional production methods, the mixing ratio of waxy starch to glutinous rice is limited to around 10% at most, and it has been considered technically impossible to increase the mixing ratio.

In other words, the conventional method of mixing waxy starch is to dissolve waxy starch in water and mix this liquid into steamed sticky rice at the time of pounding with a kneader, but when the amount of waxy starch is increased, However, the problem arises that the whole pounded mochi becomes watery and loses its flavor, making it impossible to sell it as a product. Therefore, they tried to increase the amount by putting waxy starch dissolved in water and sticky rice in a steamer and steaming it, but waxy starch dissolved in water is very sensitive to heat, and when steamed, sticky rice becomes sticky. Before it is steamed, it dissolves and turns into a jelly-like substance that sticks to the surroundings of the rice grains, so even if the mochi rice is steamed raw and pounded, the mochi will end up with lumps, causing a problem of quality deterioration. . We also attempted to increase the amount by mixing powdered waxy starch with glutinous rice into the steamer, but waxy starch has a low affinity for water due to its nature, so in its powdered state, it is not easily absorbed by steam. Steaming was not possible, and therefore it was not possible to increase the amount of waxy starch using this method.

Therefore, the present applicant et al. previously disclosed in Patent No. 1098358 (Special Publication No. 56-38176) that waxy starch, which had been processed into particles through steaming, was stacked in alternating layers with glutinous rice in a steamer. We developed a new production method in which the steamed waxy starch granules and glutinous rice were mixed and pounded, and succeeded in increasing the amount of waxy starch mixed in as desired. There is a problem in that the work of stacking grains and sticky rice correctly and uniformly in multiple layers alternately is extremely troublesome and complicates the work, and waxy starch forms around the rice grains at the interface between the multiple layers during steaming. The waxy starch and sticky rice may get stuck and end up being steamed raw, or the multi-layered center will be steamed and the multi-layered state will collapse, making it impossible to evenly steam the waxy starch and sticky rice, resulting in a large number of defective products. There was a problem.

The present invention was developed to solve the above-mentioned problems, and its purpose is to be able to increase the amount of waxy starch mixed into glutinous rice as desired, and to make the mixing process extremely easy and prevent mistakes. The purpose of the present invention is to provide a method for producing mochi that can be made without using rice cakes and to produce delicious mochi.In order to achieve the above object, the present invention aims to provide a method for producing mochi that can be made into alpha mochi by adding water and steaming, and then kneaded in a kneading machine. It is configured such that the processed alpha waxy starch is mixed and pounded with glutinous rice which is steamed in a steamer and then first pounded to form a mochi.

Next, in order to further clarify the content of the present invention described above, an example of a manufacturing apparatus for implementing the present invention will be described in detail with reference to the accompanying drawings.

In the figure, numeral 10 is a water adding machine that adds water to waxy starch, and the waxy starch to which about 30% or more of water has been added here is sent to the next stage steaming machine 11.
The steamer 11 steams the hydrated waxy starch at a high temperature (for example, 100° C.) for a relatively long time while stirring to alphanize it into a jelly-like state. Reference numeral 12 is a kneading machine for kneading the alpha waxy starch, and the alpha waxy starch kneaded in the kneading machine 12 becomes soft, loses its stiffness, and becomes white. In the illustrated case, a kneading machine having a two-tiered structure (upper and lower) is shown, but it is of course possible to have a one-tiered structure.

Incidentally, a water-adding steamer in which the water-adding machine 10 and the steaming machine 11 are integrated may be used.

Next, 20 is a rice soaking tank for sticky rice, and the sticky rice that has been soaked in water for a predetermined time in this tank 20 is carried to the next stage rice steamer 21 using a conveyor 22 etc.
It is steamed here. The steamed mochi rice is then first pounded by a first mochi pounding machine 23 to become mochi. Primary mochi pounding machine 2
As for No. 3, there are cases where a two-stage structure or one-stage structure kneading machine as shown in the figure is used, and a case where a mochi pounding machine with a body structure (not shown) in which the mochi is pounded by moving the kine up and down is used. Selection is arbitrary.

In addition, 30 in the figure shows the processed alpha waxy starch kneaded in the kneading machine 12 and the primary mochi pounding machine 23.
This is a secondary mochi pounding machine that mixes and pounds the mochi rice that has been first pounded and turned into mochi.In the case shown, a two-stage structure kneading machine is shown, but a one-stage structure kneading machine, Alternatively, a mochi pounding machine with a body structure that moves the kine up and down may be used instead.

40 is an automatic rice cake rolling machine that rolls out the waxy starch-mixed rice cake that has been pounded by the secondary rice cake pounding machine 30, and after drying, the rice cake rolled out is cut into appropriate sizes by a cutting machine to become cut rice cakes. .

As a trial, the waxy starch that has been converted into alpha through the water adding machine 10 and the steaming machine 11, and the sticky rice that has been steamed through the rice pickling tank 20 and the rice steaming machine 21 are directly subjected to secondary mochi pounding as shown by the dotted arrows A and B, respectively. I mixed it into the machine 30 (actually the primary mochi pounder) and pounded it here, but with this method, if you increase the amount of waxy starch too much,
Waxy starch and glutinous rice were not sufficiently mixed, and unless the rice cake was pounded for a long time using a rice cake pounder 30, it was not possible to pound delicious rice cake in which both were thoroughly mixed.

However, in the present invention, the water adding machine 10, the steaming machine 11,
Then, processed alpha waxy starch is sent through the kneading machine 12 in a white and loose state like when starch syrup is kneaded for a long time, and the primary mochi pounding machine 23 from the rice steaming machine 21. The waxy starch and mochi rice are mixed and pounded in the secondary mochi pounding machine 30, so that the waxy starch and sticky rice are thoroughly mixed and pounded. Compared to the method of directly mixing glutinous rice and alpha waxy starch and then pounding it, it is possible to significantly increase the amount of waxy starch mixed in, and it is also possible to shorten the pounding time. , can provide inexpensive and delicious rice cakes.

The method for producing mochi according to the present invention is as described above, so waxy starch dissolved in water is steamed and pounded together with sticky rice, or waxy starch is mixed as a powder into sticky rice and steamed. Compared to the conventional method in which rice cakes are pounded, the amount of waxy starch mixed in can be greatly increased, and an extremely delicious rice cake with no lumps left behind can be provided.

In addition, the manufacturing process is much simpler than the manufacturing method of Patent No. 1098358, in which granular waxy starch and glutinous rice are alternately piled up in multiple layers, steamed, and then mixed and pounded. This makes it possible to automate everything, uniformize the mixing of waxy starch and sticky rice to provide delicious-tasting rice cake, and further increase the mixing ratio of waxy starch. It has the advantage of being able to provide mochi at a low price with new flavors that cannot be found in mochi made from 100% sticky rice.

[Brief explanation of the drawing]

The drawing is an overall configuration diagram showing an example of a manufacturing apparatus used when implementing the rice cake manufacturing method according to the present invention. 10... Water adding machine, 11... Steaming machine, 12... Kneading machine, 21... Steaming machine, 23... Primary rice cake pounding machine, 3
0...Second mochi pounding machine.

Claims (1)

[Claims] 1 It becomes alpha by adding water and steaming,
The method for producing rice cakes is further characterized in that the processed alpha waxy starch is kneaded in a kneading machine, and after steaming in a steamer, this is first pounded and then mixed with mochi rice and pounded again.