JPS63177763A - Preparation of rice cake containing yam - Google Patents
Preparation of rice cake containing yamInfo
- Publication number
- JPS63177763A JPS63177763A JP62011090A JP1109087A JPS63177763A JP S63177763 A JPS63177763 A JP S63177763A JP 62011090 A JP62011090 A JP 62011090A JP 1109087 A JP1109087 A JP 1109087A JP S63177763 A JPS63177763 A JP S63177763A
- Authority
- JP
- Japan
- Prior art keywords
- yam
- steamed
- rice cake
- cooking
- flour
- 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.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 12
- 235000009566 rice Nutrition 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title description 4
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims abstract 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 7
- 238000010025 steaming Methods 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
Ａ０発明の目的
ａ、産業上の利用分野
本発明は、新規な構成を有する長いももちの製法に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION A0 Object of the Invention (a) Field of Industrial Application The present invention relates to a method for manufacturing a long rice cake having a novel structure.
ｂ、従来の技術とその問題点
従来提供されている馬鈴薯を素材とする餅については、
一応下記の問題点を指摘てきる。b. Conventional technology and its problems Regarding rice cakes made from potatoes that have been provided conventionally,
I would like to point out the following problems.
■馬鈴薯特有の臭いがあり、また繊維が長いので、舌ざ
わりがザラザラしてお
り、万人の好みに向いているとは限ら
ない。■It has a characteristic potato smell, and since the fibers are long, it has a rough texture, so it may not be to everyone's taste.
■調理直後から硬化現象が始まり、食べずらく、かつ、
味もおちる。■The hardening phenomenon begins immediately after cooking, making it difficult to eat and
The taste also deteriorates.
Ｂ１発明の構成
ａ０問題を解決しようとする手段
本発明では、下記の構成のものによって上述した問題を
解決しようとするものである。すなわち、本発明のもの
は
皮を剥き、所定大きさに切断した長いもを、所定時間蒸
したのち、直ちに練りつぶしたものに、適量の上新粉を
所定温度で混合したのち、調理目的に応した大ぎざにし
、これを急速冷凍するよう構成した長いももちの製法で
ある。B1 Configuration of the Invention Means for Solving the A0 Problem The present invention attempts to solve the above-mentioned problem with the following configuration. That is, in the method of the present invention, a long potato is peeled and cut into a predetermined size, steamed for a predetermined time, immediately kneaded, mixed with an appropriate amount of joshin flour at a predetermined temperature, and then mixed according to the purpose of cooking. This method involves making long rice cakes by cutting them into large pieces and quickly freezing them.
ｂ１発明の実施例
１ｋｇの長いもを前提として、本願製法の詳細を説明す
る。b1 Example of the Invention The details of the manufacturing method of the present invention will be explained based on a 1 kg long potato.
第１工程 長いもの皮を剥ぎ、所定大きさに切 断する。1st step Peel the skin from long pieces and cut them into the specified size. cut off
第２工程 普通の蒸し鍋で３０〜４０分蒸す。2nd process Steam for 30-40 minutes in a regular steamer pot.
圧力鍋を使用すると２０〜３０分で蒸 し上る。If you use a pressure cooker, it will steam in 20 to 30 minutes. climb up
第３工程 蒸し上った直後に、練りつぶす。Third step Immediately after steaming, knead it.
ｙｒ、４工程 第１種〜第３工程を経た素材１ｋｇに 対して、 上新粉３００ｇ〜４００ｇを ７０℃程度の条件で混合する。yr, 4 steps 1kg of material that has passed the 1st to 3rd process for, 300g to 400g of Joshinko Mix at about 70°C.
第２種〜第３工程を経た素材１ｋｇに 対して、 澱粉粉３５０ｇ〜４５０ｇを ４０℃程度の条件で混合する。1kg of material that has undergone the second to third process for, 350g to 450g of starch powder Mix at about 40°C.
第３種〜第３工程を経た素材１ｋｇに 対して、 上新粉２００ｇと澱粉粉２００ｇ を４０℃程度の条件で混合する。Type 3 - 1 kg of material that has passed the 3rd process for, 200g of Joshin powder and 200g of starch powder are mixed at about 40°C.
尚、上記第１種、第２種、第３種のも のの、いずれにも「あずきあん」を所 謂あんもちの様に入れてもよい。In addition, the above types 1, 2, and 3 also apply. Nono, both have ``Azukian''. You can also add it like so-called Anmochi.
第５工程 第４工程を経たものを調理目的に応 じた大ぎさにしたのち、急速冷凍し最 終商品を得る。Fifth step The food that has gone through the 4th process can be used for different cooking purposes. After cutting it to a large size, it is quickly frozen. Get finished goods.
なお、長期の保存を必要としない場 合は、第４工程を経たものを、其のま ま下記のような調理をしてもよい。In addition, if long-term storage is not required, If so, use the product that has gone through the fourth step as is. You can also cook it as follows.
Ｃ８調理方法 調理する時は、冷凍の状態で扱う。C8 cooking method When cooking, keep it frozen.
調理は、蒸す、焼く、煮る等自由に選択することができ
る。You can freely choose how to cook, such as steaming, baking, or boiling.
この結果、たとえば下記のような料理に使用できるもの
である。As a result, it can be used, for example, in the following dishes.
鍋焼うどん、みそ汁、お汁粉、きなこ粉餌、バター焼き
、砂糖醤油のタレにつけるもの。Nabeyaki udon, miso soup, shiruko, soybean flour bait, grilled with butter, and something to dip into the sugar and soy sauce sauce.
Ｃ１発明の効果 ａ、アルカリ食品で、健康によい。Effects of C1 invention a. It is an alkaline food and is good for your health.
５１粒子が細かく、舌触りがよい。51 particles are fine and have a pleasant texture.
Ｃ１光沢があり、適度な粘りがある。C1 Glossy and moderately sticky.
ｄ、馬鈴薯のように特有の臭いがなく、食べやすいので
、一般に好まれ易い。d. Unlike potatoes, it does not have a distinctive odor and is easy to eat, so it is generally liked.
ｅ、冷凍による長期保存が可能である。e. Long-term storage is possible by freezing.
ｆ、調理後、時間が経過しても硬化しすらい。f. After cooking, it does not harden over time.
ｇ、従来は商品にならない形が悪い長いも、傷のついた
長いもを有効利用でき
る。g. It is possible to make effective use of long potatoes that are in bad shape or have scratches that were previously not commercially available.
Claims (1)
間蒸したのち、直ちに練りつぶしたものに、適量の上新
粉を所定温度で混合したのち、調理目的に応じた大きさ
にし、これを急速冷凍するよう構成したことを特徴とす
る長いももちの製法。 ２、上記上新粉を適量の澱粉粉に変えた特許請求の範囲
第１項記載の長いももちの製法。 ３、上記上新粉を適量の澱粉粉と上新粉に変えた特許請
求の範囲第１項記載の長いももちの製法。[Claims] 1. Peeled and cut long yam into a predetermined size, steamed for a predetermined time, immediately kneaded, mixed with an appropriate amount of Joshinko at a predetermined temperature, and then used for cooking purposes. A method for producing long rice cakes characterized by making the rice cakes into desired sizes and rapidly freezing them. 2. The method for producing long rice cakes according to claim 1, in which the above-mentioned Joshin flour is replaced with an appropriate amount of starch powder. 3. The method for producing long rice cakes according to claim 1, wherein the Joshin flour is replaced with appropriate amounts of starch powder and Joshin flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62011090A JPS63177763A (en) | 1987-01-19 | 1987-01-19 | Preparation of rice cake containing yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62011090A JPS63177763A (en) | 1987-01-19 | 1987-01-19 | Preparation of rice cake containing yam |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63177763A true JPS63177763A (en) | 1988-07-21 |
| JPH0373261B2 JPH0373261B2 (en) | 1991-11-21 |
Family
ID=11768287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62011090A Granted JPS63177763A (en) | 1987-01-19 | 1987-01-19 | Preparation of rice cake containing yam |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63177763A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410315A (en) * | 2015-11-28 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | Making method of candied taros |
| CN106261552A (en) * | 2016-08-18 | 2017-01-04 | 广西马中粮油有限公司 | Rhizoma Steudnerae Henryanae dry rice flour and production method thereof |
-
1987
- 1987-01-19 JP JP62011090A patent/JPS63177763A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410315A (en) * | 2015-11-28 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | Making method of candied taros |
| CN106261552A (en) * | 2016-08-18 | 2017-01-04 | 广西马中粮油有限公司 | Rhizoma Steudnerae Henryanae dry rice flour and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0373261B2 (en) | 1991-11-21 |
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