JPS6291146A - Production of dishlike rice-cake cube - Google Patents

Abstract

PURPOSE:To bend a grooved part to the side opposite thereto and obtain dishlike rice-cake cubes, by forming several grooves on a side near the peripheral edge of one side of a plate rice cake dough prepared by steaming glutinous rice as a raw material into steamed glutinous rice and hardening while cooling and drying and roasting the grooved rice cake dough. CONSTITUTION:Glutinous rice as a raw material is steamed into steamed glutinous rice, which is then hardened while cooling to afford a plate rice cake dough 1. Several grooves 2 are formed on the side near the peripheryl edge of one side thereof to dry and roast the rice-cake dough 1. As a result, even if the grooved part is bent to the side opposite thereto, the rice-cake dough 1 is formed into a beautiful dish form with little distortion. The resultant rice cake has individual voluminous feeling and the aimed dishlike rice-cake cubes having excellent sense of eating can be produced.

Description

【発明の詳細な説明】 ・産業上の利用分野 本発明はもち米を原料としてノＰｉ１３冷却硬化させた
餅生地を乾燥焼成することにより皿状に形成する皿状あ
られの製造法に関するものである。[Detailed Description of the Invention] - Industrial Field of Application The present invention relates to a method for producing plate-shaped hailstones by drying and baking mochi dough made by cooling and hardening NoPi13 using glutinous rice as a raw material. .

・従来技術とその問題点 硬化させた平板状の餅生地をカールさせる方法として、
片面に液状の調味料を塗布して両面の膨化率を変更する
方法（特開昭５４−１０５２７３）或いは刊行な筋目を
片面に入れる方法が公知である。・Conventional technology and its problems As a method for curling hardened flat mochi dough,
A method is known in which a liquid seasoning is applied to one side to change the swelling ratio of both sides (Japanese Patent Application Laid-Open No. 105273/1983), or a method of adding a line to one side.

しかし、この何れの方法も焼成後の形状は第８図に示す
ように巻いた形状となり、平らな部分を有する皿状とは
ならない。However, in both of these methods, the shape after firing is a rolled shape as shown in FIG. 8, and is not a dish-like shape with a flat portion.

このため、上記公知例においてカールした内側にクリー
ム状の菓子を充填した場合、Ａ、Ｂの両側から流れ出る
問題があり、これを防ぐために充填方法に工夫をこらす
と、製造能率が低下するという問題がある。又、両側が
開いているため、クリーム状の菓子の充填：、−ｋには
限度がある。この結果、ボリューム感のあるあられを得
ることはできなかった。For this reason, in the above-mentioned known example, when the inside of the curl is filled with cream-like confectionery, there is a problem that it flows out from both sides of A and B, and if the filling method is devised to prevent this, there is a problem that the manufacturing efficiency decreases. There is. Also, since both sides are open, there is a limit to the filling of creamy confectionery. As a result, it was not possible to obtain voluminous hail.

・本発明の［１的 本発明は、あられを皿状に形成する製造法を提案するの
が目的である。- [1] The purpose of the present invention is to propose a manufacturing method for forming hailstone into a dish shape.

・本発明の構成 本発明の構成は次のとおりである。・Configuration of the present invention The configuration of the present invention is as follows.

先ず、もち米を原料として常法によりもちをつくり、こ
のもちを例えば棒状或いは円盤状に成形しながら冷却硬
化させる。次に、前記固化したもちをスライス又は打ち
抜いて生地を作る。なお、生地の厚さは自由であるが、
１〜２ｍｍが一般的である。又生地の形状（輪部）は円
形、花形、舟形なと゛自由である。First, mochi is made by a conventional method using sticky rice as a raw material, and the mochi is cooled and hardened while being formed into a rod or disk shape, for example. Next, the solidified mochi is sliced or punched out to make dough. The thickness of the fabric is free, but
1 to 2 mm is common. Also, the shape of the dough (ring) can be freely chosen, such as circular, flower-shaped, or boat-shaped.

次に生地の形状に合わせた方形を用いて、生地の片面で
あってその周縁に近い部分に数条の筋目を入れる。この
筋目の数は限定されないが、筋目の数が多くなると湾曲
量が大きくなり、少ないと小さくなるので、得ようとす
る製品の形状からこの筋目の数は決定される。又、筋目
の深さも湾曲量に影響を与える。例えば、筋目が深いと
大きな湾曲率となり、浅いと湾曲率は小さい。又、筋目
の入れ方としては、連続的なものでもよいし、断続的な
ものでもよい。何れの方法でも、得られる製品にはそれ
程の差違はない。Next, using a square that matches the shape of the dough, make several lines on one side of the dough near the periphery. The number of these lines is not limited, but as the number of lines increases, the amount of curvature increases, and as it decreases, the amount of curvature decreases, so the number of lines is determined based on the shape of the product to be obtained. Furthermore, the depth of the striations also affects the amount of curvature. For example, if the lines are deep, the curvature will be large, and if the lines are shallow, the curvature will be small. Further, the method of making the lines may be continuous or intermittent. There is not much difference in the products obtained by either method.

次に、前記筋Ｌ１に対して直角方向にたて筋（］を入れ
てもよい。このたて筋目は、生地の直径が小さかったり
、花形のように曲率の小さい輪郭の場合に、この小さな
曲率部分において効率よく湾曲させ、形を整える効果が
ある。なお、前記筋目。Next, vertical lines ( ) may be placed in a direction perpendicular to the line L1. These small vertical lines are used when the diameter of the fabric is small or the contour has a small curvature, such as a flower shape. It has the effect of efficiently curving and adjusting the shape of the curved portion.The above-mentioned lines.

たて筋１」の深さは生地の厚みの５０〜９０％がよい。The depth of the warp 1" should be 50 to 90% of the thickness of the dough.

なお、上記筋目、たて筋目の加工は、一体の型押しで行
なうことができる。又、円盤状に硬化したもちを削りと
って帯状に加工し、これを打ち抜いて任意形状の生地を
得る場合には、打ち抜きも含めて一体の押し型が使用さ
れる。Note that the above-mentioned lines and vertical lines can be processed by integral embossing. In addition, when a disk-shaped hardened rice cake is shaved off and processed into a band shape, and then punched out to obtain a cloth of any desired shape, an integral pressing mold is used including the punching part.

次に、前記のように加工した生地を乾燥機にかけて水分
を３０％前後に調整したのち、ねかせ箱に入れ、室温２
２〜２７°Ｃの保温室で５〜１０時間ねかせる。この乾
燥ねかせを繰り返し、最終仕上り水分を２３％前後に調
整する。次に、上記のようにして調整を終え、水分率の
安定した生地を上網のない１８０〜３５０℃に加熱され
たガス式連行釜にて焼成し、味付け、乾燥を行なって製
品とした。この製品は、焼成時の膨化作用が筋目部分に
おいて顕著に現われるため、筋目側が反り、円形の生地
は円周が湾曲して皿状に成形された。Next, the fabric processed as described above is put in a dryer to adjust the moisture content to around 30%, and then placed in a aging box at room temperature 2.
Leave to rest for 5 to 10 hours in a greenhouse at 2 to 27°C. Repeat this drying process to adjust the final moisture content to around 23%. Next, after completing the adjustment as described above, the dough with a stable moisture content was baked in a gas-type entrainment pot heated to 180 to 350° C. without an upper screen, seasoned, and dried to produce a product. In this product, the swelling effect during baking was noticeable in the creases, so the creases were warped, and the circular dough was shaped into a dish shape with a curved circumference.

この結果、製品は歪みなどの少ない全回な皿状を呈し、
これ自体ボリューム感があり、食感もすばらしかった。As a result, the product exhibits a perfect dish shape with less distortion,
This itself was hearty and had a great texture.

又、皿状の中にチーズクリームを充填した場合、皿状の
ために充填量も十分に確保することができ、充填時のた
れも全くなく、見映えもよく、商品価値の大巾な向上が
認められた。In addition, when cheese cream is filled in a dish-like shape, the filling amount can be secured sufficiently because of the dish-like shape, there is no dripping during filling, the appearance is good, and the product value is greatly improved. was recognized.

・実施例 籾玄米を９０％になるまで精白し、洗米機にて水洗いを
行なったのち、１０時間水漬けを行ない（米の含水率３
８％）、水切り後、セイロに定量供給して蒸気圧０．４
　Ｋｇ／ｃｍ’で２５分間蒸扮を行ない、水分４６％の
α化されたドウを得た。・Example Paddy brown rice was polished to 90%, washed with water in a rice washing machine, and then soaked in water for 10 hours (the moisture content of rice was 3.
8%), after draining, feed it in a fixed amount to a steamer until the steam pressure is 0.4.
Steaming was carried out for 25 minutes at Kg/cm' to obtain gelatinized dough with a moisture content of 46%.

このドウをむらした後、蒸米を漬し、練り機を用いてよ
く混和し、練り上げ餅生地としたのち、大型（円盤状）
の樹脂容器に詰め、５°Ｃの部屋でｚＩＪ間冷蔵を行な
い、冷却硬化させた。After smoothing this dough, soak the steamed rice, mix well using a kneading machine, knead it into a mochi dough, and make it into a large (disc-shaped) dough.
It was packed in a resin container and refrigerated in a room at 5°C for 3 hours to cool and harden.

次に、硬化した餅を容器から抜きとり、外周より（ｉＦ
状に厚さ２．０ｍ／ｍに削り取り、直ちに片面に筋目と
たて筋目用の刃と中央部分に針を設けた抜き型で抜き、
直径５ｃｍの生地を得た。この生地を示したのが第２．
３図である。この図において、１は生地、２は筋目、３
はたて筋目である。Next, remove the hardened mochi from the container and from the outer periphery (iF
Scrape it to a thickness of 2.0 m/m, and immediately punch it out with a cutting die equipped with a blade for the vertical lines on one side and a needle in the center.
A dough with a diameter of 5 cm was obtained. The second one shows this fabric.
Figure 3. In this diagram, 1 is the fabric, 2 is the line, and 3
It has vertical lines.

なお、生地ｌの筋目２は第６図に示すような断続的なも
のでもよい。又たて筋目３は第７図に示すように円曲部
にのみ入れてもよい。Note that the lines 2 of the fabric 1 may be intermittent as shown in FIG. Alternatively, the vertical lines 3 may be placed only in the circular portions, as shown in FIG.

次に、上記生地１を４５〜５０’Ｃにて乾燥し、水分３
０％としてから、ねかせ箱に入れ、２５°Ｃの保温室に
て８蒔間ねかせた。そして、その後再び乾燥機に入れ、
４０°Ｃで乾燥し、最終的な乾燥水分を２３％となし、
１１）ひねかぜを２０間行なったのち、３００°Ｃに加
熱したカス式連行釜にて上網を外して焼成した。Next, the dough 1 was dried at 45 to 50'C, and the moisture content was 3
After reducing the seedlings to 0%, they were placed in a aging box and allowed to age for 8 days in a 25°C incubation room. Then put it back in the dryer and
Dry at 40°C with a final dry moisture content of 23%.
11) After being heated for 20 hours, the upper screen was removed and baked in a waste type kettle heated to 300°C.

この焼成後の生地ｌは第１図に示すように筋目２部分が
反って内側に湾曲し、針孔４部分が平らな皿状に変形し
ていた。As shown in FIG. 1, the dough 1 after firing was warped and curved inward at 2 portions of the creases, and the 4 portions of the needle holes were deformed into a flat dish shape.

これに、直ちに調味料液を塗布し、乾燥して製品とした
。A seasoning liquid was immediately applied to this, and the product was dried.

なお、第４．５図に示すように、皿状に形成された製品
にチーズクリーム５等を充填してもよい。In addition, as shown in FIG. 4.5, a dish-shaped product may be filled with cheese cream 5 or the like.

上記製品（あられ）は外形的にボリューム感があり、食
感もよく、特にチーズクリームと組み合わせた風味は格
別である。The above-mentioned product (arare) has a voluminous appearance, a good texture, and especially the flavor when combined with cheese cream is exceptional.

【図面の簡単な説明】[Brief explanation of drawings]

第１図は本発明の製法によりつくられた製品の一例を示
す断面図、第２図は抜き型で抜きとった生地の断面図、
第３図は平面図、第４図は本発明製品にチーズクリーム
を充填した状態の斜視図、第５図はＡ−Ａ線断面図、第
６図は筋目の入れ方の他の実施例図、第７図は小判状の
生地の例を示す平面図、第８図は筒状にカールした従来
例の説明図である。 ■・・・・・・生地、　　　　２・・・・・・筋目。 ３・・・・・・たて筋目。 第１図 第２図 第３図 第４図 第６図Fig. 1 is a cross-sectional view showing an example of a product made by the manufacturing method of the present invention, Fig. 2 is a cross-sectional view of the dough cut out with a cutting die,
Fig. 3 is a plan view, Fig. 4 is a perspective view of the product of the present invention filled with cheese cream, Fig. 5 is a cross-sectional view taken along line A-A, and Fig. 6 is a diagram of another example of how to make lines. , FIG. 7 is a plan view showing an example of oval-shaped fabric, and FIG. 8 is an explanatory diagram of a conventional example in which the fabric is curled into a cylindrical shape. ■...Dough, 2...Stripes. 3... Vertical lines. Figure 1 Figure 2 Figure 3 Figure 4 Figure 6

Claims (1)

【特許請求の範囲】 １、もち米を原料として蒸■冷却硬化させた平板状の餅
生地の片面であってその周縁に近い側に数条の筋目を入
れ、これを乾燥焼成することにより筋目部分をこれとは
反対側に反らせて皿状のあられを製造する方法。 ２、筋目を断続的に設ける特許請求の範囲第１項記載の
皿状あられの製造法。 ３、筋目に対して直角方向のたて筋目を任意の間隔で入
れて成る特許請求の範囲第１項記載の皿状あられの製造
法。 ４、皿状に湾曲したあられの中に各種のクリーム状の菓
子を充填して固化させる特許請求の範囲第１項記載の皿
状あられの製造法。[Scope of Claims] 1. Several lines are made on one side of a flat mochi dough made from glutinous rice, which is steamed, cooled and hardened, on the side near the periphery, and this is dried and baked to form the lines. A method of producing plate-shaped hail by bending the part to the opposite side. 2. A method for producing plate-shaped hail according to claim 1, wherein the streaks are provided intermittently. 3. The method for producing a dish-shaped hailstone according to claim 1, wherein vertical lines are formed at arbitrary intervals in a direction perpendicular to the lines. 4. The method for producing a dish-shaped hailstone according to claim 1, wherein various cream-like confections are filled into a dish-shaped hailstone and solidified.