JPH0728681B2 - Method of manufacturing skewered rice cake and rice cake skewer - Google Patents
Method of manufacturing skewered rice cake and rice cake skewerInfo
- Publication number
- JPH0728681B2 JPH0728681B2 JP61283617A JP28361786A JPH0728681B2 JP H0728681 B2 JPH0728681 B2 JP H0728681B2 JP 61283617 A JP61283617 A JP 61283617A JP 28361786 A JP28361786 A JP 28361786A JP H0728681 B2 JPH0728681 B2 JP H0728681B2
- Authority
- JP
- Japan
- Prior art keywords
- rice cake
- skewer
- skewered
- mochi
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 241000209094 Oryza Species 0.000 title claims description 185
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 185
- 235000009566 rice Nutrition 0.000 title claims description 185
- 238000004519 manufacturing process Methods 0.000 title claims description 23
- 241000519695 Ilex integra Species 0.000 claims description 23
- 230000000452 restraining effect Effects 0.000 claims description 9
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 7
- 229910052782 aluminium Inorganic materials 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000011888 foil Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000000903 blocking effect Effects 0.000 claims description 5
- 239000003779 heat-resistant material Substances 0.000 claims description 4
- 241000237502 Ostreidae Species 0.000 claims description 3
- 239000011810 insulating material Substances 0.000 claims description 3
- 235000020636 oyster Nutrition 0.000 claims description 3
- 238000010304 firing Methods 0.000 description 15
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 8
- 235000017491 Bambusa tulda Nutrition 0.000 description 8
- 241001330002 Bambuseae Species 0.000 description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 8
- 239000011425 bamboo Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 238000013021 overheating Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 235000008597 Diospyros kaki Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、米菓の一種であるかき餅（あられ、おかきの
概念を含む）、特にそれを串に刺してなる串かき餅の製
造方法及びその製造方法に使用される餅串刺し器に関す
る。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a method for producing a kaki mochi (including the concept of hail and okaki), which is a type of rice cracker, and in particular a skewered mochi made by sticking it on a skewer. The present invention relates to a rice cake skewer used in a manufacturing method.
串かき餅の製造方法としては、実公昭54−1517号公報
に、搗き上げた半乾燥状の適当形状の餅を竹串に適数挿
し、完全乾燥したものを直接火に当てずに焼き上げる工
程が開示されている。As a method for producing skewered rice cakes, Japanese Utility Model Publication No. 54-1517 discloses a method in which an appropriate number of moistened rice cakes of a semi-dried shape are inserted into bamboo skewers, and the completely dried rice cakes are baked without directly applying heat. It is disclosed.
しかし、上記従来の製造方法では、予め適当形状の板状
に切断され、しかも半乾燥状にされた適数の餅ごとに一
本ずつ串を刺し通す工程を要することから、半乾燥状の
板状餅の所定位置に串を刺し通す作業が容易でなく、餅
数が多い場合は多大の工数を要する、板状餅であるため
に、串刺し作業に際して餅が当初の形状から変化を受け
易く、また作業者が串先によって負傷し易い、さらに各
餅に対する串刺しの位置にバラツキが大きく、製品の品
質が不均一となり易いなどの問題点があった。However, in the above-mentioned conventional manufacturing method, since a step of piercing one skewer for each suitable number of rice cakes that have been cut into a plate shape of an appropriate shape in advance and that is semi-dried is required, It is not easy to pierce the skewer at a predetermined position of the rice cake, and it takes a lot of man-hours if there are many rice cakes.Because it is a plate rice cake, the rice cake is susceptible to change from the original shape during the skewer operation, In addition, there are problems that the operator is easily injured by the tip of the skewer, the position of the skewered fish on each rice cake is greatly varied, and the quality of the product tends to be uneven.
本発明の目的は、上記のような従来技術の問題点を一挙
に解決した串かき餅の製造方法及びその製造方法に使用
される餅串刺し器を提供することにある。It is an object of the present invention to provide a method for producing skewered rice cake and a rice cake skewer used in the method, which solves the above problems of the prior art at once.
本発明に係る串かき餅の製造方法は、かき餅の製造に際
して、（ａ）生の餅を柱状に成形する工程、（ｂ）成形
された餅に、その軸方向に所要の間隔をおいて、側面か
ら複数の串を刺し通す工程、（ｃ）串刺しされた餅を硬
化させる工程、（ｄ）硬化した餅を各串間ごとに切片状
に裁断する工程、（ｅ）裁断された餅を乾燥させる工
程、及び（ｆ）乾燥した餅を焼成する工程を含むことを
特徴としている。The method for producing a skewered rice cake according to the present invention comprises: (a) a step of forming a raw rice cake into a pillar shape, and (b) a side surface of the formed rice cake with a required interval in the axial direction. From the above, a step of (c) curing the skewered rice cake, a step of cutting the cured rice cake into pieces for each skewer, and a step of drying the cut rice cake. , And (f) baking the dried rice cake.
また、上記の製造方法に好適に使用しうる、本発明に係
る餅串刺し器は、柱状に成形された生の餅を支持する餅
支持台、餅支持台上に餅を所定位置に制止するように設
置された餅制止部材、及び餅支持台上に餅を介して餅制
止部材と並列するように設置され、軸方向に所要の間隔
をおいて複数の串案内孔が穿設された串案内部材からな
るものである。In addition, the rice cake skewer according to the present invention, which can be preferably used in the above-described manufacturing method, is a rice cake support table for supporting a raw rice cake formed into a column shape, and the rice cake is held at a predetermined position on the rice cake support table. And a skewer guide installed on the rice cake support base in parallel with the rice cake restraint member via a rice cake, and having a plurality of skewer guide holes formed at required intervals in the axial direction. It consists of members.
以下に、本発明に係る串かき餅の製造方法の作用を各工
程ごとに説明する。Hereinafter, the operation of the method for producing a skewered rice cake according to the present invention will be described for each step.
〈（ａ）生の餅を柱状に成形する工程〉 この工程では、搗き上げられ、或は練られた生餅を、そ
れが可塑性を有する間に柱状（中空のものを含む）に成
形することにより、所要の断面形状を有する柱状生餅が
得られる。<(A) Step of forming raw rice cake into a columnar shape> In this step, the raw rice cake that has been picked up or kneaded is formed into a columnar shape (including hollow one) while it has plasticity. As a result, a columnar green rice cake having a required cross-sectional shape can be obtained.
餅の成形を、例えば型込め成形や押出し成形などによっ
て行なうと、一定の形状、大きさの柱状餅を能率的に量
産することができる。なお、成形前の生餅には、周知の
かき餅の製造の場合と同様に、食塩その他による調味が
予め施されていてもよい。When the rice cake is formed by, for example, molding molding or extrusion molding, columnar rice cakes having a certain shape and size can be efficiently mass-produced. The raw rice cake before molding may be preliminarily seasoned with salt or the like, as in the case of the known production of oyster rice cake.
〈（ｂ）成形された餅に、その軸方向に所要の間隔をお
いて、側面から複数の串を刺し通す工程〉 この工程では、柱状生餅に、それが串刺し可能な柔らか
さを有する間に、複数の串を、餅の軸方向に対して直角
方向又はそれから傾斜する方向に、一方の側又は対向す
る両方の側から、餅の中心又は中心以外の部分を通り、
各串先が餅から突出し又は突出しないように刺し通すこ
とにより、複数の串で串刺しされ、しかも串と餅生地と
が密着された柱状生餅が得られる。<(B) A step of piercing the formed rice cake with a plurality of skewers from the side at a required interval in the axial direction> In this step, the columnar rice cake has a softness that allows it to be skewered. In, a plurality of skewers, in a direction perpendicular to the axial direction of the rice cake or in a direction inclined from it, from one side or both sides facing, through the center of the rice cake or a portion other than the center,
By piercing each skewer tip with or without protruding from the rice cake, a columnar raw rice cake that is skewered with a plurality of skewers and in which the skewer and the rice cake dough are in close contact can be obtained.
柱状生餅の軸方向における各串の間隔は、製品の各串か
き餅における所要餅厚さに応じて定める。また、製品の
各串かき餅において複数の餅の連設を要する場合には、
互いに同一断面形状又は異種断面形状を有する複数の柱
状生餅を各側面が対向するように並べると共にそれらを
一体的に串刺しする。串刺しに際して、複数の串を予め
設定された各串案内孔に沿って餅に刺し通すようにする
と、餅の所定位置に一層能率的に串刺しすることができ
る。The interval between the skewers in the axial direction of the columnar rice cake is determined according to the required cake thickness of each skewered rice cake of the product. In addition, when it is necessary to connect multiple rice cakes in each skewered rice cake of the product,
A plurality of columnar raw rice cakes having the same cross-sectional shape or different cross-sectional shapes are arranged so that their side surfaces face each other, and they are integrally skewered. When the skewer is stabbed, if a plurality of skewers are pierced through the rice cake along the preset skewer guide holes, the rice cake can be skewered more efficiently at a predetermined position of the rice cake.
この串刺し工程には、上記本発明に係る餅串刺し器を好
適に使用することができる。その餅串刺し器では、餅支
持台上に、成形された１又は複数の柱状生餅を、餅制止
部材に沿うように並列させた後、串を串案内部材の各串
案内孔に挿入すると共に１又は複数の柱状の餅に刺し通
すものである。In the skewering step, the rice cake skewer according to the present invention can be preferably used. In the rice cake skewer, one or a plurality of molded columnar green rice cakes are arranged in parallel on the rice cake support base along the rice cake blocking member, and then the skewers are inserted into the respective skewer guide holes of the skewer guide member. It is one that is pierced through one or more columnar rice cakes.
上記のように串刺しすべき柱状生餅の径や並列数に応じ
て、餅制止部材と串案内部材との間隔を自在に調節でき
ることが好ましく、その場合に、さらに適当な案内機構
を介して餅制止部材及び／又は串案内部材を餅支持台上
において移動できるようにすることが好ましく、そのよ
うな案内機構として、例えば餅支持台上に敷設された案
内レールに、餅制止部材及び／又は串案内部材に穿設さ
れた案内溝を摺接させるものであってもよい。As described above, it is preferable that the distance between the rice cake blocking member and the skewer guide member can be freely adjusted according to the diameter and the number of parallel columnar rice cakes to be skewered. In that case, the rice cake can be further passed through an appropriate guide mechanism. It is preferable that the restraining member and / or the skewer guide member can be moved on the rice cake support base. As such a guide mechanism, for example, a guide rail laid on the rice cake support base can be provided with the rice cake restraint member and / or the skewer meat. A guide groove formed in the guide member may be slidably contacted.
〈（ｃ）串刺しされた餅を硬化させる工程〉 この工程では、柱状生餅を硬化させることにより、次の
裁断工程において変形や崩壊を生じないような硬さを有
する、串刺しの、しかも串と餅生地とが密着固定された
柱状硬化餅が得られる。<(C) Step of curing skewered rice cake> In this step, by curing the columnar raw rice cake, there is a hardness that does not cause deformation or collapse in the next cutting step. A column-shaped cured rice cake is obtained in which the rice cake dough is closely fixed.
餅の変化は、例えば、常法のように冷蔵庫や冷凍庫内に
おいて、また冬期であれば屋外において冷却することに
より行なうことができる。なお、餅の硬化に際して、あ
る程度の乾燥が伴なわれても差支えない。冷蔵庫使用の
場合、例えば、餅を２〜５℃程度に20〜25時間も放置す
れば、良好に裁断可能な状態となる。The rice cake can be changed, for example, by cooling it in a refrigerator or a freezer as in the conventional method, or by cooling it outdoors in the winter. Incidentally, it does not matter if the rice cake is dried to some extent. In the case of using a refrigerator, for example, if the rice cake is left at about 2 to 5 ° C. for 20 to 25 hours, it can be cut well.
〈（ｄ）硬化した餅を各串間ごとに切片状に裁断する工
程〉 この工程では、柱状硬化餅を、カッターや裁断機などに
より各串間ごとに裁断することにより、各串ごとに１又
は複数刺し通された切片状硬化餅が得られる。<(D) Step of cutting hardened rice cake into pieces for each skewer> In this step, one or more of each skewer is cut by cutting the columnar cured rice cake for each skewer with a cutter or a cutter. A stabbed hardened rice cake is obtained.
〈（ｅ）裁断された餅を乾燥させる工程〉 この工程では、切片状硬化餅を、屋外の日陰や乾燥室内
などにおいて常法のように乾燥させることにより、水分
が餅生地内で均質化されると共に適当な水分量、例えば
20％前後にまで乾燥した、串刺しの切片状乾燥餅が得ら
れる。<(E) Step of drying the cut rice cake> In this step, moisture is homogenized in the rice cake dough by drying the cured hardened rice cake in an outdoor shade or in a drying room in a conventional manner. And an appropriate amount of water, for example
A skewered sliced dried rice cake that is dried to around 20% is obtained.
〈（ｆ）乾燥した餅を焼成する工程〉 この工程では、切片状乾燥餅を、例えば周知の焙烙やコ
ンベア式焼成窯などの焼成装置で焼成することにより、
各串に１又は複数の焼成された切片状の餅が刺し通され
てなる串刺しの切片状焼成餅、即ち串かき餅が得られ
る。<(F) Step of firing dried rice cake> In this step, by firing the sliced dried rice cake in a firing apparatus such as a well-known roasting or conveyor type firing kiln,
A skewered sliced baked rice cake, that is, a skewered rice cake that is obtained by piercing each skewer with one or a plurality of baked sliced rice cakes is obtained.
焙烙などのような間接加熱による焼成装置を使用して焼
成する場合や、通常のコンベア式焼成窯などのような直
接加熱による焼成装置を使用し、かつ餅を火炎から離し
て焼成する場合は、火炎が直接餅や串に当らないので、
串の焼損の防止には効果的であるが、餅の焼成に多大の
時間を要する上に本来の餅風味が出にくく、また焼上り
状態も歯切れ感に欠ける嫌いがある。When firing using an indirect heating firing device such as roasting, or when using a direct heating firing device such as a normal conveyor type firing kiln, and when firing mochi away from the flame, Since the flame does not directly hit the rice cake or skewer,
Although it is effective in preventing the skewers from burning, it takes a lot of time to burn the rice cake, the original flavor of the rice cake is difficult to be produced, and the baked state lacks crispness.
また、直接加熱による焼成装置を使用し、しかも火炎を
直接餅に当てて焼成する場合は、前記の焼成に比べて焼
成時間が短く、焼上り状態も良好であり、歯切れ感や風
味の優れた焼上り状態が得られる。なお、その場合にお
いて、例えば餅厚さが特に厚いなどの理由で焼成時間が
幾分長くなるときは、そのままでは焼成完了前に串が過
熱されて焼損することがある。そのような串の過熱、焼
損は、例えば耐熱性の串を使用したり、串の手元露出部
分や要すれば先端突出部分その他の露出部分を例えばア
ルミホイルなどの断熱耐熱材によって被覆することによ
り、容易に防止することができる。In addition, when using a baking device by direct heating and baking by directly applying a flame to the rice cake, the baking time is shorter than in the case of the above baking, the baked state is good, and the feeling of crispness and flavor are excellent. A baked state can be obtained. In this case, if the baking time is somewhat longer because the thickness of the rice cake is particularly thick, the skewers may be overheated and burned before the completion of baking. Such overheating and burning of skewers can be done, for example, by using heat-resistant skewers, or by covering the exposed parts of the skewers at the hands and, if necessary, the exposed parts of the tip and other exposed parts with a heat insulating and heat-resistant material such as aluminum foil. , Can be easily prevented.
なお、串刺しの切片状乾燥餅における複数の切片状乾燥
餅間の串の中間部分は、その部分を挟む切片状乾燥餅が
互いに接し又はある程度近接していれば、それらの切片
状乾燥餅が焼成の初期において膨張して互いに接触又は
重合すると共にその串の中間部分を断熱的に被覆するこ
とになるので、過熱や焼損に至ることは通常ない。In the middle part of the skewer between a plurality of sliced dried rice cakes in a sliced dried rice cake, if the sliced dried rice cakes sandwiching the portion are in contact with each other or close to each other to some extent, the sliced dried rice cakes are baked. Since it expands in the initial stage of 1) to contact or polymerize with each other and to cover the intermediate part of the skewer adiabatically, overheating and burning are not usually caused.
一方、焼成方法として、例えば特公昭38−6576号公報や
特公昭40−14554号公報に開示されるように、餅の焼成
が加熱と冷却との繰返しによって進行するような方法を
採用すると、火炎を直接餅に当てて加熱しても、間欠的
な冷却のために串の過熱が防止されるので串の焼損も生
じず、しかも良好な焼き上り状態が得られる。On the other hand, as a firing method, for example, as disclosed in JP-B-38-6576 and JP-B-40-14554, if a method in which firing of rice cakes proceeds by repetition of heating and cooling is adopted, a flame is generated. Even when the rice cake is directly applied to the rice cake for heating, the overheating of the skewer is prevented due to the intermittent cooling, so that the skewer is not burned and a good baked state can be obtained.
なお、本発明に係る串かき餅の製造方法には、周知のか
き餅の製造の場合と同様に、上記焼成後に、醤油、砂
糖、食塩、香辛料その他による味付けの工程や艶出しの
工程などが含まれていてもよい。焼成時に、焼成装置や
焼成方法の種類にかかわらず、串の手元露出部分をアル
ミホイルなどの断熱耐熱材で被覆した場合は、串の過熱
や焼損が防止されるのみならず、焼成後の味付け工程に
おいて串の手元露出部分の調味液による汚染も防止され
る。Incidentally, the method for producing a skewered rice cake according to the present invention includes a step of seasoning with soy sauce, sugar, salt, spices or the like and a step of polishing, as in the case of producing a well-known oyster rice cake. May be. Regardless of the type of firing device and firing method used, when the exposed part of the skewer is covered with a heat insulating heat-resistant material such as aluminum foil, overheating and burning damage of the skewer is not only prevented, but it is also seasoned after firing. In the process, contamination of the exposed part of the skewer with seasoning liquid is also prevented.
以下に、本発明に係る串かき餅の製造方法を図面に基い
て具体的に説明する。なお、それらの実施例は、本発明
を限定するものではなく、本発明を説明するための一例
に過ぎない。Below, the manufacturing method of the skewered rice cake which concerns on this invention is concretely demonstrated based on drawing. Note that these examples do not limit the present invention, but are merely examples for explaining the present invention.
先ず、第1A図に示すように、搗き上げられた生餅（1a）
を、半円筒状の上型（２）及び下型（３）を用いて円柱
状に型込め成形し、第1B図に示すように、柱状生餅（1
a）にする。First, as shown in Fig. 1A, the dried rice cake (1a)
Was molded into a cylindrical shape using a semi-cylindrical upper mold (2) and lower mold (3), and as shown in FIG.
a).
次に、第2A図及び第2B図に示すように、並列された２本
の柱状生餅（1a）に、餅串刺し器（４）を用いて、多数
の竹串（５）をそれらの側面から刺し通し、第2D図に示
すように、串刺しの柱状生餅（1a）にする。Next, as shown in FIG. 2A and FIG. 2B, a large number of bamboo skewers (5) are attached to two side-by-side columnar rice cakes (1a) using a rice cake skewer (4). Pierce through and form a skewered columnar rice cake (1a) as shown in Figure 2D.
餅串刺し器（４）は、板状の餅支持台（６）、餅支持台
（６）上に固定された角柱状の餅制止部材（７）、及び
餅支持台（６）上に、餅制止部材（７）との間隔の調節
可能に設けられた角柱状の串案内部材（８）から構成さ
れている。餅支持台（６）上における餅制止部材（７）
の各端付近に、案内レール（９）が餅制止部材（７）の
軸方向と直角の方向に敷設され、一方、串案内部材
（８）の側面に、軸方向に所要の間隔をおいて、多数の
串案内孔（10）が、餅制止部材（７）の軸方向と直角の
方向に、貫通するように穿設され、また底面の各端付近
に、案内溝（11）が餅制止部材（７）の軸方向と直角の
方向に穿設され、各案内溝（11）が、対応する各案内レ
ール（９）と摺動可能に嵌合されている。The rice cake skewer (4) comprises a plate-shaped rice cake support table (6), a prismatic rice cake stopping member (7) fixed on the rice cake support table (6), and a rice cake support table (6). It is composed of a prismatic skewer guide member (8) provided so that the distance to the restraining member (7) can be adjusted. Mochi blocking member (7) on the mochi support (6)
A guide rail (9) is laid in the vicinity of each end of the rice cake in a direction perpendicular to the axial direction of the rice cake restraining member (7), while the side faces of the skewer guide member (8) are provided with a required axial distance. , A large number of skewer guide holes (10) are formed so as to penetrate in a direction perpendicular to the axial direction of the rice cake restraining member (7), and guide grooves (11) are provided near each end of the bottom face. The guide groove (11) is formed in a direction perpendicular to the axial direction of the member (7), and each guide groove (11) is slidably fitted to each corresponding guide rail (9).
餅の串刺しは、餅支持台（６）上に、成形された２本の
柱状生餅（1a）を、餅制止部材（７）に沿うように並列
させた後、串案内部材（８）を案内レール（９）に沿っ
て対向する柱状生餅（1a）側面まで移動させ、複数の竹
串（５）を串案内部材（８）の各串案内孔（10）に挿入
すると共に２本の柱状生餅（1a）にそれらの直径方向に
刺し通すことにより行なう。各竹串（５）の先を、餅制
止部材（７）と対向する柱状生餅（1a）側面から外部に
突出させるときは、餅制止部材（７）における串先当接
部分を所要の深さまで溝状または孔状に穿設すればよ
い。The skewered rice cake is prepared by arranging two shaped columnar green rice cakes (1a) on a rice cake support table (6) along the rice cake restraining member (7) and then placing the skewer guide member (8). It is moved along the guide rail (9) to the side of the columnar rice cake (1a) facing each other, and a plurality of bamboo skewers (5) are inserted into each skewer guide hole (10) of the skewer guide member (8) and at the same time two It is carried out by piercing the columnar rice cakes (1a) in their diameter direction. When projecting the tip of each bamboo skewer (5) from the side of the columnar raw rice cake (1a) facing the rice cake restraining member (7) to the outside, the skewer tip abutting portion of the rice cake restraining member (7) should have a required depth. Further, it may be formed in a groove shape or a hole shape.
上記の餅串刺し器（４）による串刺しに際して、第2C図
に示すように、各柱状生餅（1a）を、その底部を囲む受
器（12）に収納した状態で餅支持台（６）上に並列させ
ると、移動や並列時における柱状生餅（1a）の変形や、
串刺し時における餅制止部材（７）と串案内部材（８）
との間の挟圧力や各串の刺し込み圧力などによる柱状生
餅（1a）の変形を防止することができる。When skewered by the above rice cake skewer (4), as shown in FIG. 2C, each columnar green rice cake (1a) is stored in a receiver (12) surrounding the bottom of the rice cake support (6). When it is arranged in parallel, the columnar rice cake (1a) is deformed during movement and parallelization,
Mochi blocking member (7) and skewer guiding member (8) when skewered
It is possible to prevent the columnar raw rice cake (1a) from being deformed due to the sandwiching force between the skewers and the sticking pressure of each skewer.
次に、串刺しされた柱状生餅（1a）を冷蔵庫などで硬化
させた後、第３図に示すように、柱状硬化餅（1b）を、
各竹串（５）間ごとにカッター（13）を用いて裁断する
と共に串刺しされた２枚の切片状硬化餅（1b）ごとに分
断し、続いて、第４図に示すように、それらを網箱（1
4）内において乾燥させる。Next, after curing the skewered columnar rice cake (1a) in a refrigerator or the like, as shown in FIG. 3, the columnar cured rice cake (1b) is
Each bamboo skewer (5) is cut with a cutter (13) and cut into two pieces of skewered cured rice cake (1b) that have been skewered. Then, as shown in FIG. Mesh box (1
4) Dry inside.
次に、第５図に示すように、串刺しの２枚の切片状乾燥
餅（1c）における竹串（５）の手元露出部分にアルミホ
イル（15）を巻き付けて被覆した後、第６図に示すよう
に、それをコンベア式焼成窯（16）によって表裏面から
焼成する。コンベア式焼成窯（16）は、火床（17）を挟
んで配置された一対の駆動ローラ（18）に金網コンベア
（19）が循環可能に掛けられてなり、串刺しの切片状乾
燥餅（1c）は、金網コンベア（19）に乗って火炎の中を
運ばれながら焼成される。Next, as shown in FIG. 5, after the aluminum foil (15) is wrapped around the exposed part of the bamboo skewer (5) on the hand of the skewered dried rice cake (1c) to cover it, as shown in FIG. As shown, it is fired from the front and back sides by a conveyor type kiln (16). The conveyor type firing kiln (16) is composed of a pair of drive rollers (18) arranged with a fire bed (17) sandwiched between them and a wire mesh conveyor (19) which can be circulated. ) Is baked while being carried in a flame on a wire mesh conveyor (19).
最後に、第７図に示すように、串刺しの切片状焼成餅
（1d）を、竹串（５）の手元露出部分にアルミホイル
（15）を被覆したままで、調味槽（20）内の調味液（2
1）に浸漬した後、所要の仕上げ乾燥を施し、最後にア
ルミホイル（15）を取外して、最終製品である串刺し
の、味付けされた切片状焼成餅（1d）、即ち串かき餅と
する。Finally, as shown in FIG. 7, the skewered sliced baked rice cake (1d) was placed in the seasoning tank (20) while the exposed part of the bamboo skewer (5) was covered with the aluminum foil (15). Seasoning liquid (2
After soaking in 1), the required finish drying is performed, and finally the aluminum foil (15) is removed to obtain the final product, skewered, seasoned sliced baked rice cake (1d), that is, kushikaki rice cake.
以上のように、本発明に係る串かき餅の製造方法は、柱
状生餅に複数の串を刺し通し、その硬化後に各串間ごと
に裁断する工程を含んでいるので、餅の串刺し工程が著
しく省力化される、餅が串刺し作業によって変化を受け
にくい、串刺し作業が安全である、餅の串刺し位置が均
一化され易いなどの優れた効果を生じる。As described above, the method for producing skewered rice cakes according to the present invention includes piercing a plurality of skewers in a columnar raw rice cake, and includes a step of cutting each skewer after curing, so that the rice cake skewering step is significantly labor-saving. It produces excellent effects such as that the rice cake is not easily changed by the skewer work, the skewer work is safe, and the skewered positions of the rice cake are easily uniformed.
また、本発明に係る餅串刺し器は、餅支持台上に、餅制
止部材に沿って並列させた柱状生餅に、複数の串を串案
内部材の各串案内孔に沿って刺し通すように構成されて
いるので、柱状生餅の所定位置に一層能率的に串刺しす
ることができ、上記餅の串刺し工程の省力化をさらに促
進する。Further, the rice cake skewer according to the present invention is such that a plurality of skewers are pierced along the skewer guide holes of the skewer guide member on a columnar raw rice cake arranged in parallel along the rice cake restraining member on the rice cake support base. Since it is configured, it is possible to more efficiently skewer a columnar raw rice cake at a predetermined position, and further promote labor saving in the skewered rice cake skewering step.
第1A図及び第1B図は夫々餅の成形工程及び成形された餅
の斜視図、第2A図及び第2B図は餅の串刺し工程の夫々斜
視図及び断面図、第2C図は餅の別の串刺し工程の断面
図、第2D図は串刺しされた餅の斜視図、第３図は餅の裁
断工程の斜視図、第４図は餅の乾燥工程の斜視図、第５
図は乾燥した串刺しの餅の斜視図、第６図は餅の焼成工
程の斜視図、また第７図は餅の味付け工程の斜視図であ
る。 〈主要符号の説明〉 1a〜1d……餅（1a:生餅,1b:硬化餅,1c:乾燥餅,1d:焼成
餅）,4……餅串刺し器,5……竹串,6……餅支持台,7……
餅制止部材,8……串案内部材,10……串案内孔,13……カ
ッター,15……アルミホイル,16……コンベア式焼成窯,2
0……調味槽FIGS. 1A and 1B are perspective views of the mochi forming process and the formed mochi, respectively, FIGS. 2A and 2B are perspective views and cross-sectional views of the mochi skewering process, and FIG. 2C is another view of the mochi. 2D is a perspective view of the rice cake that has been skewered, FIG. 3 is a perspective view of the rice cake cutting process, and FIG. 4 is a perspective view of the rice cake drying process.
FIG. 6 is a perspective view of dried skewered rice cake, FIG. 6 is a perspective view of a baking step of mochi, and FIG. 7 is a perspective view of a mochi seasoning step. <Explanation of main symbols> 1a-1d Mochi (1a: raw rice cake, 1b: hardened rice cake, 1c: dried rice cake, 1d: baked rice cake), 4 …… Mochi skewer, 5 …… bamboo skewer, 6 …… Mochi support, 7 ……
Mochi control member, 8 …… skewer guide member, 10 …… skewer guide hole, 13 …… cutter, 15 …… aluminum foil, 16 …… conveyor type kiln, 2
0 …… Seasoning tank
Claims (12)
状に成形する工程、（ｂ）成形された餅に、その軸方向
に所要の間隔をおいて、側面から複数の串を刺し通す工
程、（ｃ）串刺しされた餅を硬化させる工程、（ｄ）硬
化した餅を各串間ごとに切片状に裁断する工程、（ｅ）
裁断された餅を乾燥させる工程、及び（ｆ）乾燥した餅
を焼成する工程を含むことを特徴とする串かき餅の製造
方法。1. When manufacturing a oyster rice cake, (a) a step of forming a raw rice cake into a columnar shape, and (b) a plurality of skewers being pierced from the side surface of the formed rice cake at a predetermined interval in the axial direction. Passing step, (c) curing the skewered rice cake, (d) cutting the cured rice cake into slices, (e)
A method for producing skewered rice cake, comprising: a step of drying the cut rice cake; and (f) a step of baking the dried rice cake.
形される、特許請求の範囲第１項記載の串かき餅の製造
方法。2. The method for producing a skewered rice cake according to claim 1, wherein a raw rice cake is molded and molded in the rice cake forming step.
た餅が、各側面が対向するように並べられると共に一体
的に串刺しされる、特許請求の範囲第１項記載の串かき
餅の製造方法。3. The skewered rice cake manufacturing method according to claim 1, wherein in the rice cake skewering step, a plurality of molded rice cakes are arranged so that their respective side surfaces face each other and are integrally skewered. .
が、受器に収納された状態で串刺しされる、特許請求の
範囲第１項記載の串かき餅の製造方法。4. The method for producing skewered rice cake according to claim 1, wherein, in the rice cake skewering step, the molded rice cake is skewered while being housed in a receiver.
れた串案内孔に沿って、成形された餅に刺し通される、
特許請求の範囲第１項記載の串かき餅の製造方法。5. In the step of sticking rice cake, each skewer is pierced through the formed rice cake along a set skewer guide hole.
The method for producing a skewered rice cake according to claim 1.
硬化させられる、特許請求の範囲第１項記載の串かき餅
の製造方法。6. The method for producing a skewered rice cake according to claim 1, wherein the rice cake is cured by cooling in the rice cake curing step.
熱耐熱材によって被覆される、特許請求の範囲第１項記
載の串かき餅の製造方法。7. The method for producing a skewered rice cake according to claim 1, wherein the exposed portion of the skewer is covered with a heat insulating and heat-resistant material in the baking step of the rice cake.
求の範囲第７項記載の串かき餅の製造方法。8. The method for producing a skewered rice cake according to claim 7, wherein the heat insulating and heat resistant material is aluminum foil.
却の繰返しによって焼成される、特許請求の範囲第１項
記載の串かき餅の製造方法。9. The method for producing skewered rice cake according to claim 1, wherein the rice cake is baked by repeating heating and cooling in the baking step.
持台、餅支持台上に餅を所定位置に制止するように設置
された餅制止部材、及び餅支持台上に餅を介して餅制止
部材と並列するように設置され、軸方向に所要の間隔を
おいて複数の串案内孔が穿設された串案内部材からなる
餅串刺し器。10. A mochi support base for supporting a raw mochi formed in a columnar shape, a mochi control member installed on the mochi support base to stop the mochi at a predetermined position, and a mochi on the mochi support base. A rice cake skewer sticker that is installed in parallel with the rice cake blocking member and has a skewer guide member in which a plurality of skewer guide holes are provided at required intervals in the axial direction.
節可能に、案内機構を介して餅支持台上を移動するよう
にした、特許請求の範囲第10項記載の餅串刺し器。11. The rice cake skewer according to claim 10, wherein the skewer guide member moves on the rice cake support base via a guide mechanism so that the distance between the skewer guide member and the rice cake restraining member can be adjusted.
内レールに、串案内部材に穿設された案内溝を摺接させ
るものである、特許請求の範囲第11項記載の餅串刺し
器。12. The skewered rice cake skewer according to claim 11, wherein the guide mechanism slides a guide rail laid on the rice cake support table into a guide groove formed in the skewer guide member. vessel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61283617A JPH0728681B2 (en) | 1986-11-27 | 1986-11-27 | Method of manufacturing skewered rice cake and rice cake skewer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61283617A JPH0728681B2 (en) | 1986-11-27 | 1986-11-27 | Method of manufacturing skewered rice cake and rice cake skewer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63137653A JPS63137653A (en) | 1988-06-09 |
| JPH0728681B2 true JPH0728681B2 (en) | 1995-04-05 |
Family
ID=17667824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61283617A Expired - Lifetime JPH0728681B2 (en) | 1986-11-27 | 1986-11-27 | Method of manufacturing skewered rice cake and rice cake skewer |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0728681B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100361123B1 (en) * | 2000-09-18 | 2002-11-20 | 서상현 | rice-cake manufacturing equipment |
-
1986
- 1986-11-27 JP JP61283617A patent/JPH0728681B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63137653A (en) | 1988-06-09 |
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