JPS63148935A - Production of tangle roll of steamed sweet jelly of japanese chestnut - Google Patents

Abstract

PURPOSE:To obtain the titled tangle roll having excellent flavor, texture, etc., by using steamed sweet jelly of Japanese chestnut as a core material, covering the whole surface of the outer periphery of the steamed sweet jelly with sea tangle for patty shell flavored with seasoning, tying the sea tangle with string, etc., packing in vacuum and boiling. CONSTITUTION:Adsuki bean jam is kneaded with white bean jam, high-quality wheat flour, high-quality white sugar, arrowroot starch, water and part of halved Japanese chestnut preserved with honey, poured into a mold, the rest of the Japanese chestnut preserved with honey are uniformly arranged on the surface of the molded material steamed with strong fire, cooled and coagulated to form core material sweet jam. On the other hand, sea tangle made into a given size is boiled with water, dehydrated and boiled with proper amounts of soy sauce, sugar, SAKE (rice wine), etc., to give seasoned sea tangle for patty shell. Then plural sheets of the sea tangle for patty shell are piled, the sweet jelly for core material is placed on the sea tangle and covered with the sea tangle. Then, the outer periphery of the covered material is tied with string, etc., further packed in vacuum and boiled to give the aimed tangle roll.

Description

Detailed Description of the Invention The present invention uses chestnut-steamed yokan as a core material, the entire outer periphery of which is boiled in water to a softness suitable for rolling, and covered with kelp for the outer skin that has been boiled and seasoned with seasonings. This is a method for producing konbu-maki of chestnut steamed yokan which is tied together with a string or the like, vacuum-packed, and boiled.The method will be described in detail below using examples.

(A) Chestnut steamed yokan ingredient ratio ■ Red bean paste (ratio of 70 parts sugar to 100 parts fresh) 113
0g■ White bean paste (ratio of 60 parts sugar to 100 parts raw part)
200g■ Top flour 6
6g ■ Caster sugar 133g
■Kudzu powder 106g■
Water 266g ■Pickled chestnuts 100010
Manufacturing process of 0O chestnut steamed yokan (yokan for the core material)■ Add the flour and caster sugar to the red bean paste and white bean paste, and mix thoroughly without loosening the bean paste.

■Put arrowroot powder in a container, add the set amount of water (173), dissolve evenly, and add the remaining water.

Add a small amount of the dissolved arrowroot powder to the mixture of ■■ and quickly mix the whole thing evenly.Add half of the honey pickled chestnuts, which corresponds to 40% of the set amount, and mix evenly.

■Place a tightly wrung cloth in a bamboo steamer, place a wooden frame, and pour ■ into this to make the surface smooth.Push in the remaining crushed chestnuts that have been split in half, submerging it about halfway, and smooth out the smooth part with a spatula. .

Steam the ■■ with strong steam for about 30 minutes, then cover the surface with a vinyl cloth and steam it again for about 30 minutes. After steaming for the specified time, take it down and place it on a horizontal table. Peel off the vinyl cloth on the surface and leave it for about half a day. , cut into sticks to make chestnut steamed yokan (hereinafter referred to as yokan for core material).

(C) Production process of kelp for outer skin Cut kelp into the required size, boil in water for about 1 to 1.5 hours to remove condensation, and mix with soy sauce, sugar, sake, ajirin, chemical seasonings, etc. Add the boiled seasoning liquid and simmer for about 1.5 hours until it becomes soft enough to roll it in. After cooling, wipe off the moisture on the surface to make the kelp for the outer skin.

(D) Manufacturing process for kelp rolls A plurality of sheets of the above kelp for the outer skin are stacked, a yokan for the core material is placed on top of it, the whole outer periphery of the yokan for the core material is covered with the kelp for the outer skin, and the outer periphery is covered with a string, etc. The chestnut steamed yokan kelp rolls of the present invention are produced by bundling, vacuum packaging and boiling.

(Function) The konbu maki produced according to the present invention expands the scope of use of yokan, which was conventionally treated as a confectionery, and can be used not only as a tea confectionery but also as a side dish for meals, and has a unique taste and texture. It has excellent effects as a food with a texture such as

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Claims (1)

[Claims] Red bean paste, white bean paste, top flour, white sugar, arrowroot powder, water, and a portion of halved pickled chestnuts are kneaded according to set standard amounts, poured into a mold, and the rest is poured onto the surface of the mold. The pickled chestnuts are arranged evenly, pressed halfway in, steamed over high heat for about 30 minutes, then a vinyl cloth is spread on the surface and left to stand for an appropriate amount of time.After cooling and solidifying, the vinyl cloth is peeled off to make yokan for the core material. After cutting the kelp to the required size and boiling it in water, drain the water and season it by boiling it for about an hour and a half with an appropriate amount of soy sauce, sugar, sake, ajirin, and chemical seasonings to make kelp for the rind. Stack multiple sheets of kelp and place the above-mentioned yokan for the core material on top of it.
A method for producing konbu-maki of chestnut-steamed yokan, which is characterized in that the entire outer skin of the yokan for the core material is covered with kelp for the outer skin, the outer periphery of the yokan is wrapped with string, etc., and then vacuum-packed and boiled.