JPS60244268A - Preparation of sliced and dried rice cake of unpolished rice - Google Patents

Abstract

PURPOSE:To prepare sliced and dried rice cake of unpolished rice useful as an improved healthy food, which can be thin-sliced finely, absorbing directly sufficient water in unpolished rice without polishing it, steaming and pounding it for sufficient time, respectively. CONSTITUTION:Washed unpolished glutinous rice is immersed in water for a given time corresponding to atmospheric temperature, for example, for 30-80hr in the case of about 10 deg.C atmospheric temperature, for 20-30hr in the case of about 20 deg.C, water is adequately absorbed in the rice and the water is exchanged with new water in every given time. The water-containing unpolished rice is steamed for about twice the steaming hour for preparation of common unpolished rice cake, the steamed rice is optionally blended with black soybeans, sesame, green laver, etc., pounded by a mortar, a rice-cake making device, etc. for about twice the pounding time for preparation of unpolished rice cake, made viscous, cast into a box, etc., thin-sliced in a semidry state into strips, cubes, etc. and dried.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing brown rice kakimochi mainly using silken brown rice as a raw material.

<Conventional technology> Conventionally, in order to produce kakimochi, milled brown rice was milled,
The method used has been to remove the bran layer and make polished rice, then moisten the polished rice, steam it, grind it, make it into noshi mochi, and cut it into thin pieces before it dries completely to make kaki mochi. .

Furthermore, in recent years, brown rice has been reconsidered from the perspective of a health food, and the demand for brown rice and other brown rice foods is increasing.

However, because the surface of brown rice is covered with a strong film-like substance called bran, it cannot be cooked in the same way as polished rice, and after destroying the film-like substance by applying pressure, Cooking methods and a wide variety of other methods are used, and foods produced using these methods called [foods using brown rice] are commercially available.

One of them is brown rice mochi, and the method for producing it is, for example, as described in Japanese Patent Publication No. 57-22 (title of invention: method for producing brown rice mochi). After separating the rice bran into rice cakes, the rice cakes are made using the usual method, and during the process, the rice cakes that were separated earlier are mixed in, and the rice cakes are not made from the original brown rice.
There was no way to make brown rice mochi directly from brown rice. Therefore, the inventor of the present invention first soaked the silky brown rice in water for two days, drained it, and steamed it for about an hour, sprinkling it with water 3-4 times during the process.
, filed an application for a method of producing brown rice mochi by pounding it with a mortar (Japanese Patent Application No. 59-079807). Then, using the brown rice mochi, the pounded and split brown rice mochi can be cut into thin strips, dice, etc. and dried in the sun to make kakimochi. However, this method had the drawback that the hard surface of the brown rice did not become sufficiently soft, and when it was made into thin kakimochi, the viscosity was low and it easily broke.

<Problems to be Solved by the Invention> The present invention directly adds moisture to brown rice without milling it, and also reduces the steaming time and the time required for pounding the rice cake to almost twice that of brown rice cake production. By doing so, the purpose is to propose a method for producing brown rice kakimochi, which is ideal as a so-called health food, and can be finely cut into thin slices.

<Means for solving the problem> The method for producing brown rice kakimochi of the present invention involves soaking brown rice as it is in water, impregnating it with the required amount of water, and then steaming it for a predetermined period of time.
It is characterized by changing the soaking time in water depending on the temperature of the atmosphere, steaming and pounding until it becomes sufficiently soft, and then pouring and hardening.

<Example> Hereinafter, the method for producing brown rice kakimochi of the present invention will be described in detail according to the procedure in Examples.

(1) First, foreign substances such as grains, sand, and pebbles mixed in the silky brown rice are sorted out and removed. (Hereinafter, simply referred to as brown rice) (2) Next, wash the brown rice thoroughly with water. Washing the rice thoroughly will help the brown rice absorb water more easily.

(3) Soak well-washed brown rice in water to absorb the required amount of water. At this time, the time for soaking in water is important, and it is changed as appropriate depending on the temperature of the atmosphere. For example, if the temperature of the atmosphere is around o['C1, it is 80 to 100
If it is around [time 1.10f'C], 30 to 80 [time 1, furthermore, if it is around 20[''01, 20 to 301
It is necessary to choose and decide on the optimal time, such as opening time 1, and if you soak it in water for longer than necessary, there is a risk that it will turn sour. Also, replace the water with fresh clean water every 10 to 301 hours to prevent dryness. or,
The amount of water should not be too much compared to the amount of brown rice, so that the brown rice is hydrated without throwing away excess water.

(4) Steam the sufficiently hydrated brown rice in a steamer or the like for at least 2 hours, compared to the usual steaming time for producing brown rice mochi, which is about 1 hour.

(5) The brown rice that has been steamed until soft enough is pounded using a mortar and pestle or a rice cake pounder, as described above, for about twice the normal time, and then the viscous brown rice is made into a viscous brown rice. Buta (so-called mochi box) is poured into the pond box, and before it is completely dry, it is cut into thin strips, squares, or small dice of the desired size, dried in the sun or in a dryer, etc., and made into kakimochi. do.

When pounding the steamed brown rice, the atmospheric temperature should be taken into consideration to prevent the temperature from dropping and the steamed brown rice becoming hard.

In the above step, when grinding, black beans, sesame seeds, shrimp, brown sugar, green seaweed, Japanese mugwort, horse chestnut, millet, millet, sardines, pickled plums, perilla, chili peppers, bean nuts, etc. can be added.

<Effects of the Invention> According to the above method of the present invention, the brown rice is sufficiently steamed, so that it has a high viscosity when pounded, and since the pounding time is long, the hard surface layer becomes fine and has high adhesive strength. It is mixed with the starch and protein of brown rice to form a mochi with high density and fluidity, which is easy to process by cutting into thin slices, strips, dice, etc., and is suitable for kakimochi (kakimochi).

Applicant Tomisato Terashima Agent Harumi Suzuki

Claims (1)

[Scope of Claims] 1. Made from silky brown rice as the main raw material, it is immersed in water for a short period of time at high temperatures and for a long period of time at low temperatures, depending on the atmospheric temperature, and the water is replaced at predetermined intervals during this period. Then, the brown rice containing the required amount of water is steamed in a steamer to the required softness, pounded into a viscous state with a pestle or rice cake pounder, etc., and the viscous brown rice is poured into a box, etc., and is semi-dried. A method for producing brown rice kagimochi, which is characterized by slicing it into strips, dice, etc., and then drying it. 2. The method for producing brown rice kakimochi according to claim 1, characterized in that millet, soba, pickled plums, perilla, chirimen miscellaneous fish, peanuts, etc. are mixed.