JPS5982060A - Goheimochi (seasoned roasted polished rice dumpling on skewer) containing mugwort - Google Patents
Goheimochi (seasoned roasted polished rice dumpling on skewer) containing mugwortInfo
- Publication number
- JPS5982060A JPS5982060A JP57191578A JP19157882A JPS5982060A JP S5982060 A JPS5982060 A JP S5982060A JP 57191578 A JP57191578 A JP 57191578A JP 19157882 A JP19157882 A JP 19157882A JP S5982060 A JPS5982060 A JP S5982060A
- Authority
- JP
- Japan
- Prior art keywords
- skewer
- goheimochi
- mugwort
- polished rice
- rice dumpling
- 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.)
- Pending
Links
- 235000003261 Artemisia vulgaris Nutrition 0.000 title claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 16
- 235000009566 rice Nutrition 0.000 title claims abstract description 16
- 240000006891 Artemisia vulgaris Species 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title claims 2
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 235000013339 cereals Nutrition 0.000 claims abstract description 3
- 241000519695 Ilex integra Species 0.000 claims description 10
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 14
- 239000011369 resultant mixture Substances 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- 238000007796 conventional method Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 abstract 1
- 239000010931 gold Substances 0.000 abstract 1
- 229910052737 gold Inorganic materials 0.000 abstract 1
- 238000004898 kneading Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000269837 Artemisia dubia Species 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は、良好な、呈味、きゅう覚、および咀；１爵
性を提供する五平餅に関するものである。DETAILED DESCRIPTION OF THE INVENTION This invention relates to Gohei mochi that provides good taste, taste, and chewiness.
従来性なわれてきた五平餅は、アルファ澱粉から転位し
たベーター澱粉が、経時効果として固化し著しく咀轡性
を悪化するものであった。In the conventional Gohei mochi, the beta starch rearranged from the alpha starch solidifies as a result of aging, significantly worsening the chewability.
また、餅独自の単一味覚であって、殊に白地−色の視覚
的な食嗜好にも充分であるとは、いえないものであった
。In addition, rice cake has a unique single taste, and it cannot be said that it is sufficient for the visual taste, especially the white background and color.
発明者は、上記のような従来から知られている五平餅の
欠陥を除くために、鋭意研究の結果、添加剤として、よ
もぎ草粉末を採用することによって、従来の五平餅と同
様に、外観、感触、味覚など在来の特性を失うことなく
、弾性を有する咀噌性がえられ、しかも、よもぎ独自の
香（１）
味性と、餅の白地に散在する緑の自然色による視覚嗜好
性を与え、かつ、餅とよもぎとによる相乗効果として、
新たな味覚を創出することに成功した。In order to eliminate the defects of the conventionally known Gohei-mochi as described above, the inventor conducted extensive research and, by adopting mugwort grass powder as an additive, created an appearance similar to that of the conventional Gohei-mochi. , elasticity and chewability are obtained without losing the original characteristics such as texture and taste, and the unique aroma of mugwort (1) Visual preference due to the taste and the natural green color scattered on the white background of the mochi As a synergistic effect of mochi and mugwort,
We succeeded in creating a new taste.
この発明は、添加剤として、乾燥よもぎ草粉末を、五平
餅に添加配合することを特徴とするものである。This invention is characterized in that dried mugwort grass powder is added to Gohei mochi as an additive.
この発明にもちいられる穀物澱粉とは、通常の流通経路
にある、うるち米である。うるち米は、製造に当って、
洗米、浸水の工程を経たのち、炊飯、練潰に供される。The grain starch used in this invention is non-glutinous rice, which is available in normal distribution channels. When manufacturing non-glutinous rice,
After the rice is washed and soaked in water, it is used for cooking and kneading.
また、植物性せんいとして、よもぎ草が対象とされる。Mugwort grass is also targeted as a plant-based fiber.
よもぎ草は、自然通風により乾燥したものが提供される
。Mugwort grass is provided dried through natural ventilation.
乾燥した、よもぎ草を用いるので、衛生を害する恐れが
ないのみならず、薬草として漢方医薬剤に用いられてい
ることに徴しても、実証されている。Since dry mugwort grass is used, not only is there no risk of harm to hygiene, but it has also been proven to be used as a medicinal herb in Chinese herbal medicine.
乾燥よもぎの添加使用に当たっては、湯せん、煮戻し、
あく抜き工程を経て、練潰工程にある２１
うるち米に加入される。When using dried mugwort as an additive, boil it in a hot water bath, boil it,
After going through the dulling process, it is added to 21% non-glutinous rice, which is in the kneading process.
以上の練和物を、木製平串を上面および下面から挾み込
み、通常の方法によシ、小判型枠内に、上回および下面
より圧入して、成型して、よもぎ入り五平餅かえられる
。Insert the above mixture with a wooden flat skewer from the top and bottom, press it into the oval form from the top and bottom using the usual method, and mold it to make Gohei mochi with mugwort. It will be done.
従って、この発明で得られた、よもぎ入り五平餅は、従
来と全く異なる良好な呈味、よもぎの早番、および好ま
しい、殊に老人または幼児にも適切な粗噛性と、消化器
官における良好な消化性を提供するものである。Therefore, the gohei mochi containing mugwort obtained by this invention has a good taste that is completely different from the conventional one, has an early release of mugwort, has a coarse chewability that is suitable especially for the elderly and young children, and is good for the digestive system. It provides digestibility.
実施例
うるち米１５７Ｃ９を洗米機にて充分に洗米したものを
、水切り籠にて約３時間水切り放置し、膨潤作用を完了
させる。つぎに炊飯練潰機において、水１５ｋｑを注入
し、１〜２ｋＱ／ｄ加圧の下で１００℃水蒸気によりｌ
Ｏ分間炊飯練潰する。別途に、うるち米１ ｋＱに対し
１８ｇ重量の乾燥よもぎ粉末を約ｌＯ分間煮戻しし、あ
く抜き工程を経たものを、前記うるち練和物に混入し、
さらに約１０分間混合練潰した後、成型、仕上げする。Example Non-glutinous rice 157C9 was thoroughly washed in a rice washer and left to drain in a colander for about 3 hours to complete the swelling action. Next, in a rice cooking and kneading machine, 15 kq of water was injected, and 100°C steam was added under pressure of 1 to 2 kQ/d.
Cook and knead the rice for 0 minutes. Separately, 18 g of dried mugwort powder per 1 kQ of non-glutinous rice is boiled back for about 10 minutes, and the resultant mixture is mixed into the glutinous paste,
After further mixing and kneading for about 10 minutes, it is molded and finished.
特許出願人
有限会社 三 駒 屋
代表取締役 駒屋満４゜
手続補正書（方式）
％式％
１、事件の表示 昭和５７年度特特許第１９１５７８
号２、発明の名称 よもぎ入シ五平餅α）３、補正を
する者
事件との関係 特許出願人
４、代理人
５、補正命令の日付 昭和５８年２月２日６゜補正の
対象 （１）ａ書の発明の名称の欄（２）明細書の発
明の名称の欄
７、補正の内容 （１）別紙の通り
（２）明細書１頁１行と２行の間に［１発明の名称 蓬
五平餅」を挿入し、同頁２行、「ＩＪを「２．」に、同
頁６行、 ｒ’２．Ｊを「３．」に。Patent Applicant Limited Company Mitsuru Komaya Representative Director Mitsuru Komaya 4゜Procedural Amendment (Method) % Formula % 1. Indication of Case 1988 Patent No. 191578
No. 2, Title of the invention Gohei mochi with mugwort α) 3. Relationship with the case of the person making the amendment Patent applicant 4, Agent 5, Date of amendment order February 2, 1980 6゜ Subject of amendment (1 ) Column for title of invention in book a (2) Contents of amendment in column 7 for title of invention in specification (1) As shown in the attached sheet (2) Between lines 1 and 2 on page 1 of the description [1 invention] Insert the name "Homogohei Mochi", line 2 on the same page, and "IJ to "2.", line 6 on the same page, r'2. Change J to "3."
それぞれ補正する。Correct each.
Claims (1)
して、よもぎ草粉末を混入添加して小判型に成型するこ
とを特徴とする五平餅。Gohei mochi is made by cooking and steaming urchi rice as grain starch, mixing and adding mugwort grass powder as vegetable fiber, and forming it into an oval shape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57191578A JPS5982060A (en) | 1982-10-30 | 1982-10-30 | Goheimochi (seasoned roasted polished rice dumpling on skewer) containing mugwort |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57191578A JPS5982060A (en) | 1982-10-30 | 1982-10-30 | Goheimochi (seasoned roasted polished rice dumpling on skewer) containing mugwort |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5982060A true JPS5982060A (en) | 1984-05-11 |
Family
ID=16276984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57191578A Pending JPS5982060A (en) | 1982-10-30 | 1982-10-30 | Goheimochi (seasoned roasted polished rice dumpling on skewer) containing mugwort |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5982060A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4667963A (en) * | 1985-03-18 | 1987-05-26 | Yonex Kabushiki Kaisha | Golf club head |
| JPH0856613A (en) * | 1994-08-10 | 1996-03-05 | Korea Food Dev Research Inst | Antihypertensive health food and rice gruel and cut rice cake prepared by using the same as material |
-
1982
- 1982-10-30 JP JP57191578A patent/JPS5982060A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4667963A (en) * | 1985-03-18 | 1987-05-26 | Yonex Kabushiki Kaisha | Golf club head |
| JPH0856613A (en) * | 1994-08-10 | 1996-03-05 | Korea Food Dev Research Inst | Antihypertensive health food and rice gruel and cut rice cake prepared by using the same as material |
| JP2666179B2 (en) * | 1994-08-10 | 1997-10-22 | 財団法人韓國食品開發研究院 | Antihypertensive health food composition |
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