JP2000287655A - Processed rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain processed rice, improved in appearances, palate feeling and commodity value, and useful for, e.g. rice cooked with squid, by coating, under specific conditions, an internal filler material containing gelatinized rice or the like with an external skin forming material containing ground fish meat, and forming the coated stock into a shape. SOLUTION: This processed rice is obtained by coating an internal filler material, containing gelatinized glutinous and/or nonglutinous rice, or steamed rice, and, as required, seasoned and/or containing fish or shellfish, vegetable or the like, with an external skin forming material containing at least one of ground, cut and minced squid, squid's legs, and squid extract, forming the coated stock into a shape using an adequate machine, and treating it under heating, freezing, and finally treating under heating again. Preferably, the processed rice is formed into a desired shape, e.g. bag, cylinder, cylinder with both ends squeezed, sphere, disc, or oval.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of cooked cooked rice, and more particularly, to cooked rice that can be seasoned or put into a dish with an edible skin. The present invention relates to a technology for efficiently producing processed cooked rice.

[0002]

2. Description of the Related Art Conventionally, cooked rice food obtained by filling raw rice or cooked rice in a so-called torso portion of a cuttlefish after removing feet, internal organs, etc. of the cuttlefish and heat-treating it in a seasoning liquid is used as a cuttlefish. It is widely manufactured and sold under the name of rice. Squid rice is a very popular product in sightseeing spots and the like, and is often sold in demonstrations in department stores and the like in recent years.

[0003] However, most of the production of squid rice relies on manual labor and mass production is difficult. Also, as for raw squid, squid must use the whole body, and damaged squid cannot be used.

[0004]

SUMMARY OF THE INVENTION In view of the state of the art described above, the present invention can use damaged squid from the viewpoint of not only the development of an industrial mass production system of squid rice but also the effective use of natural resources. The purpose is to develop a new squid rice production system that has a completely different idea from the conventional one.

[0005]

Means for Solving the Problems The present inventors have studied from various angles to achieve the above object. As a result, this system is not a conventional system of filling raw rice or cooked rice in the body of squid as in the past. Completely change the idea of the conventional system,
Contrary to the conventional system, we conceived a new system in which raw rice and cooked rice were covered with squid. And as a device that industrially realizes this new system, it is used in the confectionery industry, which is a completely different technical field from the industry, and in the Japanese confectionery industry, to produce rice cakes and all heads containing bean paste,
For the first time, I focused on a machine that wraps bean paste (ie, a wrapping machine).

[0006] Then, using pregelatinized rice as "an",
Using cod kneaded kneaded minced squid as “skin”, these were supplied to a wrapping machine and processed,
A squid-containing pickled body is coated around the pregelatinized rice to obtain a cylindrical (cylindrical) object, which is cut into the same length as the squid body, and then the same pickled body is attached to the cross-sections at both ends, resulting in squid rice. When heat-treated in a seasoning liquid for production, a useful new finding was obtained that processed rice was obtained, which was almost the same as squid in shape as well as flavor.

According to this method, it has been confirmed that not only mass production can be performed mechanically, but also broken squid and squid foot portions can be used.

[0008] As a result of further examination, if a material other than squid, such as Thai, is used for the pickpocket, Thai rice can be obtained.
It was also confirmed that various flavored products could be obtained by using pre-gelatinized rice such as red rice, mixed rice, seafood and vegetables, etc., and the system using the above wrapping machine was only squid rice. However, the present inventors have confirmed that the present invention can be used for industrial production of cooked cooked rice, and completed the present invention. Hereinafter, the present invention will be described in detail.

In order to carry out the present invention, an inner filling material containing pregelatinized rice (or steamed rice) is coated with a skin-forming material having a surimi as a base material, and then heat-treated to coagulate (solidify) the surimi. It is necessary to. For example, using an inner filling material made of pregelatinized rice treated with a seasoning liquid, coating with a hull-forming material made of squid-containing surimi, and then boiling it in a seasoning liquid to produce processed cooked rice similar to squid rice It is. Hereinafter, the present invention will be described with an example of processed cooked rice of the squid rice type.

As the internal filling material, raw rice or cooked rice commonly used for squid rice can be used, but pregelatinized rice is preferably used. pregelatinized rice (preferably with a water content of 45-5
5%), any of mochi rice and urchi rice can be used as long as they have been pregelatinized.
Dried commercial products can also be used freely. Furthermore, in the present invention, steamed rice obtained by immersing raw rice and then steaming the raw rice to be gelatinized can be used in the same manner as the above-described gelatinized rice. Further, it is also possible to add and mix various ingredients as needed.

The pregelatinized rice (or steamed rice) is then subjected to a seasoning treatment, if desired. For the seasoning liquid treatment, α
All treatments for bringing the cooked rice (or steamed rice) into contact with the seasoning liquid are included, and for example, treatments such as dipping, coating, spraying, etc., of the gelatinized rice (or steamed rice) into the seasoning liquid are exemplified. At that time, it is more convenient if the seasoning liquid (and moisture) is absorbed by the rice (alpha-rice with 40% moisture → 50 moisture).
% Seasoned α-rice).

As the seasoning liquid, a seasoning liquid and various other seasoning liquids commonly used for boiling squid rice in squid rice production are appropriately used. For example, soy sauce, mirin, sugar, liquid sugar and other sweeteners, dashi juice, A product obtained by appropriately blending a seafood extract, a chemical seasoning, caramel, a thickener and other additives is used.

[0013] The amount of the seasoning liquid used is, for example, a case of using pre-gelatinized rice as pregelatinized rice and immersing it in the seasoning liquid. The seasoning liquid is preferably 0.2 to 3 parts, preferably about 0.5 to 1.5, and in other cases, the treatment may be performed according to this.

After soaking for 10 to 60 minutes, preferably 15 to 30 minutes, the white wrinkles have a water content of 40 to 60 minutes.
It becomes 60%, and the rice grains have a free-flowing property and are in a state of falling apart. Therefore, the steps of weighing and filling are carried out smoothly, the seasoning liquid is uniformly spread over the rice grains, and excellent squid rice is obtained, and it is also possible to sufficiently mechanize. Even when using rice other than white rice, it may be performed according to this.

In addition to white okowa, red rice, various bean rice, yamana okowa, chestnut rice, chestnut okowa, gomoku rice, Thai rice, scallop rice and other ingredients such as seafood, vegetables, livestock meat, etc. Cooked rice preparations can also be used as appropriate.
If desired, grains such as wheat, millet and barley, potatoes, tofu, okara, buckwheat and the like can also be used in place of rice.

[0016] Gelatinized rice (gelatinized steamed rice) which may be treated with a seasoning liquid is used as an inner filling material, and its outside is covered with a skin forming material based on a surimi. The outer skin forming material is
It may be manufactured in the same manner as the manufacture of kamaboko and other kneaded products,
What is necessary is just to mix a surimi, a seasoning, a reinforcing agent, a bulking agent, water, etc., and to grind it sufficiently. For example, a surimi is prepared by adding salt, a natural seasoning, sugar, and starch to the ground meat, followed by grinding, followed by adding mirin and egg white to produce the ground meat. However, only commercially available surimi can be used.

As for the surimi, as in the manufacture of kneaded products,
In addition to walleye pollock, guchi, eso, mud, shark, duck,
Flounder, at least one surimi such as cod can be used, but according to the present invention, depending on the processed cooked rice, squid in the case of squid rice type, Thai in the case of Thai rice type, Thai in the case of scallop rice type Desired fish and shellfish, such as locusts, may be added to the surimi. These seafoods may be made into a surimi, or after the surimi is manufactured, it may be formed into an appropriate size and shape, cut into cuts or blocks, and mixed with the surimi. Vegetables and the like can also be mixed. In this way, for example, in the case of squid, the body, legs, ears, internal organs, and the like of the damaged squid can be effectively used. Further, if desired, these fish and shellfish extracts, boiled juice, dashi juice, squeezed juice and the like can be added and mixed at the time of producing the surimi and after the production.

As described above, in addition to the squid rice-type inner filling material, the squid-based surimi-forming material is combined with the squid-based surimi-forming material. It is also possible to combine them, and it becomes possible for the first time to freely produce various combinations of processed cooked rice, which could not be produced conventionally, without being limited to squid.

The inner filling material is coated with the thus-prepared outer skin-forming material. At this time, for example, a coating treatment is performed by a manual operation using a spatula, a trowel or the like in the same manner as in the case of manufacturing a crafted kamaboko. In addition, the present invention succeeded for the first time to mechanize the processing by using a content filling machine such as a packaging machine.

A wrapping machine is a machine used in the confectionery industry for producing rice cakes, breads, all-heads, etc. containing bean paste. The confectionery containing wrapped bean paste is manufactured automatically, but the present invention has a major feature in that the technology relating to the wrapping machine is applied to the production of processed cooked rice such as squid rice for the first time. is there.

Thus, in the present invention, the inner filling material is covered with the outer skin forming material by operating the wrapping machine using the inner filling material instead of the bean paste and using the outer skin forming material instead of the skin. Cooked rice is produced. Its shape,
The size can also be adjusted in various shapes such as a cylinder, a circle, and the like. Therefore, the thickness is adjusted to the thickness of squid by using pre-gelatinized rice as the inner filling material and squid surimi ground by adding squid as the outer skin forming material, and cut into the length of squid rice In this case, squid rice-type processed cooked rice is continuously produced. And if necessary, apply a skin forming material to the cut surface, stop the cut surface with a lift,
The inner filler material may be wrapped around the cut surface with a skin forming material to prevent it from leaking outside.

In this way, operating the wrapping machine,
By manipulating and selecting the material, it can be made into a bag, a tube, a cylindrical bag with both ends squeezed, a sphere, a rice cake, a circle, an ellipsoid, an oval shape, a multi-headed shape, and various other types. It can be formed into a shape and size, and the thickness of the coating layer made of the outer skin forming material can be adjusted as desired.

Therefore, according to the present invention, squid rice-type food, that is, food in which edible containers are filled with rice products can be freely manufactured without an edible container like squid. . For example, it is possible to freely produce Thai rice-type products in which an edible container made of a salmon paste surimi mixed with Thai surimi is filled with a rice meal, conger rice type products using an eel instead of Thailand, and other desired processed rice. This makes it possible to produce each type of cooked rice which could not be produced conventionally because there is no edible container-like body, and the combination of edible containers and rice products can be freely selected.

In this way, the seasoning liquid may be treated α
Coated rice (or steamed rice) is coated with a desired amount of hull-forming material,
Mold (for squid rice type, 60 to 1 as usual)
About 20 g), and if necessary, the opening is closed and heat treatment is performed. The heat treatment is carried out by steaming for 10 to 50 minutes after or without the seasoning solution treatment, or by boiling in the seasoning solution for 10 to 60 minutes. The latter heat treatment, that is, the seasoning liquid used to boil the squid, the seasoning liquid used to treat the pregelatinized rice (or steamed rice) can be used as it is, and if necessary, the other composition and concentration Seasonings can also be used.

When cutting the squid rice thus obtained, the rice grains are firm and can be cut easily, and the rice filled therein is not glued. Thus, the shape of the rice was left as it was, and cooked rice with a good texture that could not be obtained by the conventional manufacturing method could be obtained.

Next, after cooling if necessary, a freezing treatment is performed. The freezing treatment is optional, but it is preferable to perform the freezing treatment from the viewpoint of preventing shape loss and maintaining quality. In this way, the frozen cooked rice is frozen and preserved, and when necessary, the cooked rice can be tasted at any time by heating, such as microwave treatment, steaming treatment, boiling treatment in water or a seasoning liquid, and the like. . Hereinafter, examples of the present invention will be described.

[0027]

[Example 1] 10 kg of pre-gelatinized white rice was seasoned with 10 k of seasoning liquid.
g and immersed for 30 minutes. The composition of the seasoning liquid is soy sauce 16
Parts, mirin 22 parts, liquid sugar 10 parts, bonito konbu dashi juice 5 parts, chemical seasoning 2 parts, water 45 parts.

The white wool after immersion absorbs the seasoning liquid and water, but has good free-flowing properties because the rice particles are separated, so that the weighing, transporting and filling steps can be carried out extremely smoothly. It was something to be done. Thus, a seasoned white wool after immersion was prepared as an internal filling material.

37 kg of meat obtained by adding 35% of squid to a walleye pollack surimi, 1 kg of salt, 1 kg of sugar, 2 starch
kg, chemical seasoning 100g, 20 egg whites, mirin 50
0 ml and water were added and the mixture was mulled to prepare a crust-forming material.

The above-mentioned seasoned white rice and squid-containing surimi are used as an bean paste and skin, respectively, as a wrapping machine (Leon Co., Ltd.)
To produce a cylindrical (moon pillar) body (approximately 5 cm in diameter) in which seasoned white rice is covered with surimi containing squid and has a length of 15 cm.
cm, and the cut surface was squeezed and closed. Then -30
C. for 4 hours, frozen and stored at -18.degree.

After storing for 4 weeks in a frozen state, the frozen cooked rice of the squid rice type was put into a steamer and steamed for 30 minutes. When cut and eaten, the rice remains in its shape without collapsing or gelatinizing, and the seasoning liquid fully penetrates not only the rice but also the outer skin, and the flavor, texture, appearance It had no traditional squid rice and its color.

[0032]

Example 2 In Example 1, steamed rice was used by steaming an equal mixture of mochi rice and urchi rice, instead of pregelatinized white rice, without immersion in the seasoning liquid. Then, the procedure of Example 1 was repeated, except that the inner filling material was prepared, to obtain frozen cuttled rice-type processed cooked rice.

This was boiled for 30 minutes in a two-fold dilution of the seasoning used in Example 1. Although the resulting cooked rice has been boiled, the rice packed inside retains its original shape and texture as it is, and the seasoning liquid and the flavor of squid are mixed, and the appearance, flavor and texture Both were excellent and had no conventional squid rice and amber.

[0034]

Example 3 In Example 1, mochi raw rice was immersed in water overnight instead of pregelatinized white rice (water content of 40 to
43%) The procedure of Example 1 was repeated except that steamed mochi rice was obtained by steaming it for 30 minutes and spraying the steamed mochi rice without immersion in the seasoning liquid to prepare an inner filling material. Then, a frozen squid rice-type processed cooked rice was obtained.

This was boiled for 15 minutes in a two-fold dilution of the seasoning used in Example 1. The resulting cooked rice, despite being boiled, retains its original shape and texture as it is, and the seasoning liquid and the flavor of squid are mixed, resulting in excellent flavor and texture. It was. Moreover, the processing time was shortened, and efficient production of squid rice became possible.

[0036]

Example 4 100 parts of water, 25 parts of sugar, 50 parts of mirin,
Thai was boiled in dashi soup consisting of 50 parts of soy sauce and 30 parts of sake. A three-part dilution of the above dashi juice was sprayed onto the steamed wool rice, and 10% of the boiled Thai loosened was added and mixed to prepare an internal filling material.

The procedure of Example 1 was repeated to prepare a crust forming material, except that 30% of Thai meat boiled in a walleye pollack surimi was added, and these were supplied to a wrapping machine as a raw material, and the inner filling material was added. Then, a 10,000-piece cooked cooked rice made from the crust-forming material was produced and frozen.

When the obtained frozen cooked rice was heat-treated with a steamer, a meat-man-like food was obtained in which Thai rice containing Thai meat was wrapped in a crab-like skin. This food had an unprecedented appearance, texture, and excellent flavor, and was confirmed to be a new and useful food.

[0039]

According to the present invention, unlike the conventional method, it is possible to produce squid rice without using squid (so-called squid body), and unlike the conventional method, it is possible to produce squid rice mechanically without manual work. For the first time, it has become possible to produce squid rice industrially.

That is, according to the present invention, an inner filling material based on pregelatinized rice (or steamed rice) and an outer skin forming material based on surimi are used as raw materials, and these raw materials are processed by a wrapping machine. By adopting a completely new system that treats squid, rice filled with squid retains its original shape and texture without breaking down or gelatinizing and increasing the viscosity. Excellent quality squid rice that could not be obtained.

Furthermore, according to the present invention, the seasoning is uniform,
In addition, despite the use of rice, the use of pregelatinized rice and / or steamed rice facilitates weighing, transporting, filling, etc., resulting in higher work efficiency and the conventional efficiency. For the first time, there was no mechanized processing and automation.

Further, according to the present invention, since various foods can be freely selected and used as a base material for the inner filling material and the outer skin forming material, various processed rices other than squid rice can be newly created. In addition, sea cucumber, broken squid and other fishery products having low commercial value or unusable squid rice can be effectively used. In addition, by using a content filling machine such as a wrapping machine, the size and shape can be changed according to various requirements, and it has become possible for the first time to create a squid rice or the like having a completely new appearance.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Makimi Yoshioka 645 Kitaaragi, Daisha-cho, Hikawa-gun, Shimane Prefecture Inside Alpha Foods Co., Ltd. (72) Inventor Shinji Yatomi 4-11-7 Hatchobori, Tokyo Arai Building Alpha Food Co., Ltd. Tokyo branch F term (reference) 4B023 LE11 LG01 LG04 LK16 LL01 LP15 LP20 4B036 LE04 LF15 LH22 LH37 LP14 LP17 LT15 4B042 AC09 AD36 AE03 AG34 AG68 AH01 AP18 AP21

Claims (7)

[Claims] 1. An inner filling material containing pregelatinized rice or steamed rice, and a hull forming material containing surimi are used as raw materials,
A method for producing cooked cooked rice, comprising supplying these raw materials to a filling machine such as a wrapping machine, processing the raw materials, coating an inner filling material with a skin forming material, and molding. 2. The method according to claim 1, wherein after the molding, a heat treatment is carried out, followed by a freeze treatment or a freeze treatment, and then a heat treatment. 3. A bag, a tube, a tube having both ends squeezed, a sphere, a disk, an ellipse, an oval, and any other desired shape. The method according to any one of claims 1 to 4. 4. The pregelatinized rice or steamed rice is obtained by pregelatinizing mochi rice and / or urchi rice as raw materials, and, if desired, seasoning or other ingredients such as seafood, vegetables and the like. The method according to any one of claims 1 to 3, further comprising: 5. The hull-forming material is a material based on a surimi, and further, if desired, a seasoning solution, an extract of seafood, a seafood block, the same cut, the same unraveled product, the same crushed product, The method according to any one of claims 1 to 4, wherein an auxiliary material such as vegetables is added. 6. Processed cooked rice produced by the method according to any one of claims 1 to 5. 7. The squid rice type according to claim 6, wherein the hull forming material is a surimi containing at least one of cuttlefish surimi, cuttlefish cutlet, minced cuttlefish, cuttlefish and cuttlefish extract. Processed cooked rice.