JPH0771457B2 - Rice cake - Google Patents
Rice cakeInfo
- Publication number
- JPH0771457B2 JPH0771457B2 JP4118184A JP11818492A JPH0771457B2 JP H0771457 B2 JPH0771457 B2 JP H0771457B2 JP 4118184 A JP4118184 A JP 4118184A JP 11818492 A JP11818492 A JP 11818492A JP H0771457 B2 JPH0771457 B2 JP H0771457B2
- Authority
- JP
- Japan
- Prior art keywords
- mentaiko
- steamed
- rice cake
- soy sauce
- added
- 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 - Fee Related
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 42
- 235000009566 rice Nutrition 0.000 title claims description 42
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims description 41
- 235000013555 soy sauce Nutrition 0.000 claims description 25
- 241000269851 Sarda sarda Species 0.000 claims description 22
- 150000003839 salts Chemical class 0.000 claims description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 5
- 241000519695 Ilex integra Species 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 11
- 238000010025 steaming Methods 0.000 description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 description 5
- 241001247145 Sebastes goodei Species 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 3
- 235000003434 Sesamum indicum Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 241000951471 Citrus junos Species 0.000 description 2
- 241000196222 Codium fragile Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- QNRATNLHPGXHMA-XZHTYLCXSA-N (r)-(6-ethoxyquinolin-4-yl)-[(2s,4s,5r)-5-ethyl-1-azabicyclo[2.2.2]octan-2-yl]methanol;hydrochloride Chemical compound Cl.C([C@H]([C@H](C1)CC)C2)CN1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OCC)C=C21 QNRATNLHPGXHMA-XZHTYLCXSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 241000785681 Sander vitreus Species 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、明太子やかつお本節の
削り片を加えて形成したもちに関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mochi formed by adding shavings of mentaiko or bonito.
【０００２】[0002]
【従来技術】もちは、蒸したもち米をそのまま、あるい
は、これに砂糖，豆，のり，ゴマ等を加えたのち搗い
て、これを平板状、菱形、丸型等に成形している。2. Description of the Related Art For glutinous rice, steamed glutinous rice is used as it is, or sugar, beans, seaweed, sesame, etc. are added thereto and then drowned to form flat, rhombic, round or the like.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、従来、
明太子や味付をしたかつお本節の削り片を加えて形成し
たもちはなかった。本発明は従来のこのような事情に鑑
みて発明したものであり、その目的とするところは、明
太子やかつお節の味や風味がすると共に、外観的にも明
太子やかつお節の削り片が入っていることが分かるもち
を提供することにある。[Problems to be Solved by the Invention] However, in the past,
It could not be formed by adding mentaiko or seasoned bonito shavings. The present invention has been invented in view of such a conventional situation, and its object is to have the taste and flavor of mentaiko and bonito flakes, and also the shavings of mentaiko and bonito flakes in appearance. It is to provide the rice cake.
【０００４】[0004]
【課題を解決するための手段】前記目的を解決するた
め、請求項１記載のもちでは、蒸したもち米に、明太子
を蒸しこれに一味唐辛子を加えて形成したピンク色の蒸
し明太子と、食塩と、薄口醤油を加えたのち搗いて形成
した構成を採用した。又、請求項２記載のもちでは、蒸
したもち米に、調味液に漬けて味付をしたかつお本節の
削り片と、食塩と、薄口醤油を加えたのち搗いて形成し
た構成を採用した。[Means for Solving the Problems] In order to solve the above-mentioned object, according to claim 1, the steamed glutinous rice is steamed with mentaiko, and a steamed mentaiko of pink color is formed by adding chili pepper to it. The composition was made by adding light soy sauce and then squeezing it. According to the second aspect of the invention, a composition is used in which steamed glutinous rice is added with seasoned shavings of dried bonito flakes, salt, and light soy sauce, and then slowly formed.
【０００５】[0005]
【作用】請求項１記載のもちでは、蒸したもち米に、明
太子を蒸しこれに一味唐辛子を加えて形成したピンク色
の蒸し明太子と、食塩と、薄口醤油を加えたのち搗いて
形成しているから、明太子の味や香りがする上に、外観
的にも明太子入りであることが分かるもちを得ることが
できる。又、蒸し明太子と味付したもちとは味覚的にマ
ッチするので、非常に美味な明太子もちを得ることがで
きる。又、明太子を蒸しているので、日持ちがよく、生
臭さをなくすことができる。又、薄口醤油を使用してい
るので、もちに醤油の色が付かずに商品価値を高めるこ
とができる。又、請求項２記載のもちでは、蒸したもち
米に、調味液に漬けて味付をしたかつお本節の削り片
と、食塩と、薄口醤油を加えたのち搗いて形成している
から、かつお節の味や香りがする上に、外観的にもかつ
お本節の削り片入りであることが分かるもちを得ること
ができる。又、味付したかつお本節と味付したもちとは
味覚的にマッチするので、非常に美味な本節もちを得る
ことができる。又、薄口醤油を使用しているので、もち
に醤油の色が付かずに商品価値を高めることができる。In the rice cake according to claim 1, the steamed glutinous rice is steamed with mentaiko, and the steamed mentaiko of pink color is added to it, and salt and light soy sauce are added to the glutinous rice. From the above, it is possible to obtain a rice cake that has the taste and aroma of mentaiko and also has the appearance that it contains mentaiko. In addition, since steamed mentaiko and seasoned rice cake match taste, it is possible to obtain very delicious mentaiko rice cake. In addition, since the mentaiko is steamed, it has a long shelf life and eliminates the smell of fish. Also, since light soy sauce is used, the product value can be increased without the color of soy sauce being added to the rice cake. In addition, according to claim 2, since steamed glutinous rice is formed by adding shavings of bonito bonito, which has been seasoned in a seasoning liquid, salt, and light soy sauce, the glutinous rice cake is formed. In addition to having a taste and fragrance, it is possible to obtain a mochi that is apparently shavings of bonito flakes. In addition, since the seasoned bonito flakes and the seasoned mochi are taste-matched, it is possible to obtain a very tasty bonito flakes. Also, since light soy sauce is used, the product value can be increased without the color of soy sauce being added to the rice cake.
【０００６】[0006]
以下本発明の実施例について説明する。まず、請求項１
記載の明太子もちの実施例について説明する。まず、最
高級のスケトウダラの卵巣を、塩と薄口醤油と酒とで漬
け込んで明太子を形成する。漬け込みに際しては保存料
や着色料等の添加物は一切加えない。次に、この明太子
の中央に包丁を入れ蒸し器で約１５分間蒸煮する。次
に、蒸煮後の明太子に一味唐辛子を少量振り掛けてピン
ク色の蒸し明太子を作る。明太子の中央に包丁を入れる
のは明太子に均等に蒸気を当てるためである。明太子を
蒸煮するのは、日持ちをよくすること、生臭さをなくす
こと、もちとの相性が悪いアルコールを飛ばすためであ
る。蒸し時間は余り長くすると明太子が白く変色しもち
に加えたとき明太子入りであることが分からなくなるの
で、明太子がピンク色に変色する１５分間程度が好まし
い。一味唐辛子を蒸煮後に振り掛けるのは、色付け、日
持ち、辛味を補うためである。一味唐辛子は明太子２０
０ｇに対して約３ｇ使用するのが好ましい。Examples of the present invention will be described below. First, claim 1
Examples of the described Mentaiko mochi will be described. First, the finest walleye pollack ovaries are soaked in salt, light soy sauce, and sake to form mentaiko. No additives such as preservatives and colorings are added during pickling. Next, put a kitchen knife in the center of this mentaiko and steam in a steamer for about 15 minutes. Next, sprinkle a little chili pepper on the steamed mentaiko to make pink steamed mentaiko. The knife is placed in the center of the mentaiko so that the mentaiko can be steamed evenly. Steaming mentaiko is to improve shelf life, eliminate fishy odor, and eliminate alcohol that doesn't go well with rice cake. If the steaming time is too long, it will not be known that the mentaiko will be white with the mentaiko when it is added. Therefore, it is preferable that the mentaiko changes to pink for about 15 minutes. The spicy chili pepper is sprinkled after it has been steamed in order to color it, keep it for a long time, and supplement the spicy taste. Red pepper is mentaiko 20
It is preferable to use about 3 g per 0 g.
【０００７】次に、良質のもち米をよく洗い、たっぷり
の水に一晩付けたのち、ザルに上げ水切りをし、これを
蒸し器で３０分間〜６０分間蒸煮して、蒸しもち米を形
成する。Next, good quality glutinous rice is washed well, soaked in plenty of water overnight, raised in a colander and drained, and steamed in a steamer for 30 to 60 minutes to form steamed glutinous rice. .
【０００８】この蒸しもち米約１．３ｋｇを餅つき機に
入れ、これに約２００ｇの蒸し明太子と約３ｇの食塩と
約３ｃｃの薄口醤油を加え、混ぜ合せたのち搗いてもち
を製造する。搗き上がったもちは取り板に上げて分割
し、鏡もちの要領で成形し型に入れて固まるまで涼しい
ところに保管する。もちが固まったのち枠型より取出
し、所定の大きさに切断し、真空包装して製品とする。
蒸し明太子と共に塩と醤油を加えるのは味付のためであ
り、醤油は色が付くのを防止するために薄口醤油を使用
する。About 1.3 kg of this steamed glutinous rice is put into a mochi-making machine, about 200 g of steamed mentaiko, about 3 g of salt and about 3 cc of thin soy sauce are added thereto, and the mixture is mixed to produce a mochi. Raise the mochi to a lapping plate, divide it, mold it like a mirror mochi, put it in a mold and store it in a cool place until it hardens. After the rice cake has solidified, it is taken out from the frame mold, cut into a predetermined size, and vacuum packaged to obtain a product.
Salt and soy sauce are added together with steamed mentaiko for seasoning, and soy sauce uses thin soy sauce to prevent coloring.
【０００９】したがって、本実施例の明太子もちは、も
ちの中に明太子が入っているので、明太子の味と香りが
して美味であり、しかも、胃にもたれることがない。
又、明太子を加えているので、もちの表面にピンク色の
明太子が見え外観的にも明太子入りであることが分か
り、商品価値を高めることができる。又、明太子として
は最高級のものを使用し、しかも着色料や保存料のよう
な添加物を一切加えていないので安全に食することがで
きる。又、明太子は蒸煮しているから、生臭さがない上
に日持ちがよい。又、もちとの相性が悪いアルコールは
蒸煮の際に飛ばしているので、明太子をもちの中に均一
に混合することができる。又、蒸煮後、一味唐辛子を加
えているから、蒸煮の際に飛んだ辛子の味を補うことが
できる。尚、本実施例の明太子もちには、ゴマ、青の
り、柚、コンブ等を加えることもできるが、これらのも
のを入れると明太子の香りが消えるので加えない方が好
ましい。Therefore, the mentaiko rice cake of this embodiment contains mentaiko in the rice cake, so that the taste and aroma of the mentaiko are delicious, and it does not lean on the stomach.
Further, since the mentaiko is added, the pink mentaiko can be seen on the surface of the rice cake, and it can be seen that the mentaiko is included in the appearance, and the commercial value can be increased. In addition, the highest quality Mentaiko is used, and since no additives such as coloring agents and preservatives are added, it can be safely eaten. In addition, since mentaiko is steamed, it has no fishy odor and has a long shelf life. Also, since alcohol that is not compatible with mochi is blown off during steaming, mentaiko can be mixed evenly into mochi. Also, since steamed chili pepper is added after steaming, it is possible to supplement the taste of the spicy pepper that was blown during steaming. In addition, sesame, green seaweed, yuzu, kelp, etc. can be added to the mentaiko rice cake of this example, but it is preferable not to add sesame, green seaweed, yuzu, kelp, etc. since the scent of the mentaiko will disappear.
【００１０】次に、請求項２記載の本節もちについて説
明する。この実施例の本節もちは、前記実施例の明太子
の代わりにかつお本節の削り片を入れた点が相違するも
のである。すなわち、かつお本節を削った削り片５０ｇ
と薄葉状の花かつお１０ｇを、味醂，薄口醤油，濃口醤
油を使用して製造した天だし汁１５０ｃｃに薄口醤油５
０ｃｃを加えて形成した調味液に漬けたのち、これと約
３ｇの食塩と約３ｃｃの薄口醤油とを前記蒸しもち米
１．３ｋｇに入れて混ぜ、搗いて製造するものである。
後の工程は明太子もちと同様である。尚、花かつおは調
味液を吸い込ませるためのものである。Next, the mochi of the present invention will be described. The present embodiment of this embodiment is different in that the shavings of bonito are used instead of the mentaiko of the above embodiment. That is, 50g of shavings of bonito flakes
And 10 g of thin leafy flower bonito, 150 cc of soup stock made from mirin, thin soy sauce, and thick soy sauce, 5 thin soy sauce
After soaking in a seasoning solution formed by adding 0 cc, about 3 g of this salt and about 3 cc of thin soy sauce are put into 1.3 kg of the steamed glutinous rice, mixed, and brewed.
The subsequent steps are the same as those for Mentaiko Mochi. The flower bonito is for sucking the seasoning liquid.
【００１１】したがって、本実施例の本節もちは、もち
の中にかつお節の削り片が入っているので、かつお節の
味と風味がして美味であり、しかも、胃にもたれること
がない。又、本実施例では、かつお本節の削り片を加え
ているので、もちの表面に削り片のブツブツが見え外観
的にも削り片入りであることが分かり、商品価値を高め
ることができる。Therefore, since the bonito flakes are contained in the glutinous rice cake, the taste and flavor of the bonito flakes are delicious and the stomach does not lean on the stomach. In addition, in this embodiment, since the shavings of bonito flakes are added, the lumps of shavings can be seen on the surface of the rice cake, and it can be seen that the shavings are included in the appearance, and the commercial value can be increased.
【００１２】以上本発明の実施例を説明してきたが、本
発明の具体的な構成はこの実施例に限定されるものでは
なく、発明の要旨を逸脱しない範囲の変更等があっても
本発明に含まれる。Although the embodiment of the present invention has been described above, the specific configuration of the present invention is not limited to this embodiment, and the present invention is applicable even if there are modifications within the scope not departing from the gist of the invention. include.
【００１３】例えば、実施例では、塩と薄口醤油と酒と
で漬け込んだ明太子を使用しているが、これ以外の明太
子を使用してもよい。又、実施例では削り片と花かつお
を加えているが、削り片だけでもよく、又、調味液の作
り方も任意である。For example, in the embodiment, the Mentaiko which is pickled with salt, light soy sauce and sake is used, but Mentaiko other than this may be used. Further, although the shavings and the flower bonito are added in the examples, only the shavings may be used, and the method of preparing the seasoning liquid is arbitrary.
【００１４】[0014]
【発明の効果】以上説明してきたように、請求項１記載
のもちは、蒸したもち米に、明太子を蒸しこれに一味唐
辛子を加えて形成したピンク色の蒸し明太子と、食塩
と、薄口醤油を加えたのち搗いて形成しているから、明
太子の味と香りがして美味であり、しかも、胃にもたれ
ることがない。又、明太子を加えているので、もちの表
面にピンク色の明太子が見え外観的にも明太子入りであ
ることが分かり、商品価値を高めることができる。又、
明太子は蒸煮しているから、生臭さがない上に日持ちが
よい。又、もちとの相性が悪いアルコールは蒸煮の際に
飛ばすことができるので、明太子をもちの中に均一に混
合することができる。又、蒸煮後、一味唐辛子を加えて
いるから、蒸煮の際に飛んだ辛子の味を補うことができ
る。又、薄口醤油を使用しているので、もちに醤油の色
が付かずに商品価値を高めることができる。又、請求項
２記載のもちでは、蒸したもち米に、調味液に漬けて味
付をしたかつお本節の削り片と、食塩と、薄口醤油を加
えたのち搗いて形成しているから、かつお節の味や香り
がする上に、外観的にもかつお本節の削り片入りである
ことが分かるもちを得ることができる。又、かつお節は
もちと味覚的にマッチしているので、非常に美味な本節
もちを得ることができる。又、薄口醤油を使用している
ので、もちに醤油の色が付かずに商品価値を高めること
ができる。As described above, according to claim 1, the steamed glutinous rice is steamed with mentaiko, and the steamed mentaiko is added to the pink steamed mentaiko to form salt and salt. Since it is added and formed slowly, it has the taste and aroma of mentaiko and is delicious, and it does not lean on the stomach. Further, since the mentaiko is added, the pink mentaiko can be seen on the surface of the rice cake, and it can be seen that the mentaiko is included in the appearance, and the commercial value can be increased. or,
Since Mentaiko is steamed, it has no fishy odor and has a long shelf life. In addition, since alcohol having a poor compatibility with rice cake can be removed during steaming, the mentaiko can be uniformly mixed in the rice cake. Also, since steamed chili pepper is added after steaming, it is possible to supplement the taste of the spicy pepper that was blown during steaming. Also, since light soy sauce is used, the product value can be increased without the color of soy sauce being added to the rice cake. In addition, according to claim 2, since steamed glutinous rice is formed by adding shavings of bonito bonito, which has been seasoned in a seasoning liquid, salt, and light soy sauce, the glutinous rice cake is formed. In addition to having a taste and fragrance, it is possible to obtain a mochi that is apparently shavings of bonito flakes. In addition, since bonito flakes match taste with glutinous rice cake, it is possible to obtain very delicious bonito flakes. Also, since light soy sauce is used, the product value can be increased without the color of soy sauce being added to the rice cake.
Claims (2)
味唐辛子を加えて形成したピンク色の蒸し明太子と、食
塩と、薄口醤油を加えたのち搗いて形成したことを特徴
とするもち。1. A glutinous rice cake characterized in that steamed glutinous rice is steamed with mentaiko, and steamed mentaiko in pink is added to the steamed mentaiko, salt, and light soy sauce are added to the steamed glutinous rice.
したかつお本節の削り片と、食塩と、薄口醤油を加えた
のち搗いて形成したことを特徴とするもち。2. A glutinous rice cake characterized by being formed by adding steamed glutinous rice, shavings of bonito flakes seasoned in a seasoning liquid, salt, and light soy sauce, and then drenching.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4118184A JPH0771457B2 (en) | 1992-04-09 | 1992-04-09 | Rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4118184A JPH0771457B2 (en) | 1992-04-09 | 1992-04-09 | Rice cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05284923A JPH05284923A (en) | 1993-11-02 |
| JPH0771457B2 true JPH0771457B2 (en) | 1995-08-02 |
Family
ID=14730229
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4118184A Expired - Fee Related JPH0771457B2 (en) | 1992-04-09 | 1992-04-09 | Rice cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0771457B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008004773A1 (en) * | 2006-07-03 | 2008-01-10 | Dae-Gu Lee | Manufacturing method of fast food containing rice cake |
| CN113693191A (en) * | 2021-09-02 | 2021-11-26 | 霍山九隆生物科技有限公司 | Dendrobium rice cake and preparation method thereof |
| KR102677132B1 (en) * | 2021-11-10 | 2024-06-20 | 윤희택 | Method of manufacturing a rice cake with pollack roe |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58115983U (en) * | 1982-01-30 | 1983-08-08 | 栗橋 「せ」雄 | Mochi with shaved bonito flakes |
| JPH01256358A (en) * | 1988-04-06 | 1989-10-12 | Kunihiro Nirasawa | Rice cake containing meat |
-
1992
- 1992-04-09 JP JP4118184A patent/JPH0771457B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05284923A (en) | 1993-11-02 |
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