JP2001258521A - Method of producing cooked rice-stuffed imagawa yaki (japanese muffin)-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing Imagawa yaki (Japanese style muffin)-like food stuffed with cooked rice that has good taste and texture with high nutritive value and storability. SOLUTION: The dough 1 for Imagawa yaki muffin is prepared by mixing egg, sugar, wheat flour, an expanding agent and the like together with a gelling agent. A formed body of cocked or seasoned rice is directly or via a food sheet covered with the dough and baked to give the objective food product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing imagawa baked food containing cooked rice.

[0002]

2. Description of the Related Art Imagawa ware has been widely known. As a method of making this Imagawa ware, loosen eggs, add sugar, stir well, add swelling agent and flour to this, knead it, leave dough for a while, let it mix well, then apply it to the mold using a sink. A method is used in which dough is dispensed, a separately prepared mashed bean is served, and the same mold is baked without assembling and baked as a set.

[0003] By the way, conventional Imagawa ware is limited to "an" as an inclusion, so that the taste and texture are fixed, and there is a defect that it is poor in renewal and change in eating habits. .

On the other hand, cooked rice, such as red rice, edible wild rice, and gomoku rice, is also used in rice bowls, and is eaten as rice balls. Renewal in the diet,
It has the disadvantage of poor variability.

Therefore, as shown in FIG. 4, the present inventor coated an imagawa ware dough material c on the outer periphery of a formed body b of cooked rice and baked the same to produce conventional imagawa ware or cooked rice alone. I noticed that Imakawa-yaki style food a with new cooked rice with no taste and texture can be obtained.

[0006]

However, if the outer periphery of the molded rice b is simply covered with the Imagawa baked dough material c by means such as immersion, the dough material c is formed as shown in the figure. b Penetrates inside.

[0007] That is, the dough material c enters into the rice and the space d of the rice of the molded body b, and in this state, the Imagawa-yaki-style food a is baked. There is a problem that value is lost.

The present invention has been made in view of the above-mentioned problems of the prior art, and has been made by coating a material obtained by adding a gelling agent to a raw material of Imagawa baked dough on the outer periphery of a molded cooked rice product. By baking, it is possible to prevent the dough material from penetrating into the inside of the molded body, so that only the surface of the molded body can be wrapped in a thin skin and baked, so that the taste and texture are good. It is an object of the present invention to provide a method for producing imagawa-yaki style food containing cooked rice with high commercial value.

[0009]

In order to achieve the above-mentioned object, a method for producing imagawa baked food containing cooked rice according to the present invention is defined in claim 1 as comprising imagawa comprising egg, sugar, flour, a leavening agent and the like. Imagawa baked dough is prepared by adding and mixing a gelling agent to the baked dough material, and the dough is coated on the outer periphery of a formed body of cooked rice and baked.

According to a second aspect of the present invention, an imagawa baked dough is prepared by adding a gelling agent to an imagawa baked dough material composed of eggs, sugar, flour, a leavening agent and the like, and mixing the dough. It is characterized in that it is coated on the outer periphery of the formed body of cooked rice and baked.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of a method for producing imagawa baked food with cooked rice according to the present invention will be described with reference to the drawings. 1 (A), 1 (B), 1 (C) and 1 (D) are schematic explanatory views showing the steps of producing the imagawa ware with cooked rice according to the present invention, and FIG. FIG. 3 is a cross-sectional view of another example product obtained by the above method.

In the present invention, the main ingredients are imagawa baked dough 1 and cooked rice 2 obtained by adding and mixing the gelling material to the imagawa baked dough material.

The imagawa baked dough materials include eggs, sugar,
Flour, swelling agents such as ispata and baking soda, and soup, milk, butter, wine, juice and the like are used as necessary.

As the above-mentioned gelling agent, a blend of one or more of gelatin, pectin, agar, carrageenan, CMC, sodium alginate, locust bean gum, xanthan gum and the like is used.

As the cooked rice 2, there is used a molded body 2a obtained by processing red rice, mountain vegetable okowaki, gomoku rice, or the like into a round or triangular rice ball shape.

First, as shown in FIGS.
A part of the Imagawa baked dough material, ie, egg, sugar, milk (soup), and a gelling agent are put into a mold 4 and mixed with stirring, and the mixture is heated at 60 to 70 ° C. to form a colloidal liquid. After the colloidal liquid is returned to room temperature, the remaining flour, ispata or baking soda of the Imagawa baked dough material is added thereto and mixed with stirring to obtain Imagawa baked dough 1.

Next, as shown in FIGS. 1C and 1D, the molded body 2a of the cooked rice 2 is immersed in the Imagawa baked dough 1 of the mold 4, and the dough 1 is placed on the outer periphery of the molded body 2a. After being coated in a thin-skin shape, it is baked in an oven (not shown), and thus, as shown in FIG. A
Is obtained.

Further, the dough 1 is coated on the surface of the formed body 2a of the cooked rice 2 with a food sheet 3 such as a laver sheet or a yuba sheet interposed therebetween and baked, whereby the dough 1 is formed.
The food sheet 3 can completely prevent permeation into the inside a, so that the Imaikawa-yaki style food A 'with cooked rice shown in FIG. 3 having more favorable taste and texture can be obtained.

The basic mixing ratios of the imagawa baked dough material and the gelling agent are as follows. (Blend%)

[0020]

Embodiment 1 Hereinafter, Embodiment 1 will be described. In a circular mold 4, 50 parts by weight of eggs (hereinafter, parts are referred to as parts by weight), 15 parts of sugar, 35 parts of milk, and 2 parts of sodium alginate as a gelling agent are stirred and stirred with a vertical mixer. After mixing, the mixture was heated to about 70 ° C. with an electric heater to form a colloidal liquid. The colloidal liquid was left at room temperature for about 60 minutes to return to almost normal temperature, and then 20 parts of flour was added thereto. One part of isputter is added, and the mixture is again stirred and mixed with the above mixer to obtain Imagawa baked dough 1.

Next, a molded product 2a obtained by processing a red rice 2 into a disk shape by a rice ball forming machine is immersed in the Imagawa baked dough 1 in the mold 4, and then taken out of the mold 4, and the dough 1 completely covers the outer periphery of the molded product 2a. After that, it is placed in an electric oven and baked at about 180 ° C. for 5 minutes to obtain Imagawa baked food A containing red rice, the surface of which is wrapped and baked with fox-colored thin skin a.

Hereinafter, a second embodiment will be described. 60 parts of eggs, 20 parts of sugar, 20 parts of soup, and 3 parts of pectin as a gelling agent are placed in a circular mold 4 and mixed by stirring with a vertical mixer, and the mixture is heated to about 85 ° C. by an electric heater. After processing, a colloidal liquid was prepared. The colloidal liquid was allowed to stand at room temperature for about 50 minutes to return to almost normal temperature. Then, 15 parts of flour and 2 parts of baking soda were added thereto, and the mixture was again stirred and mixed with the above mixer. To obtain Imagawa baked dough 1.

Next, in the dough 1 in the mold 4, a green body 2 obtained by processing the wild vegetable okowa 2 into a disk shape by a rice ball forming machine.
After the seaweed sheet 3 wrapped around a is immersed, it is taken out of the mold 4, and after confirming that the outer periphery of the molded body 2 a is completely covered with the dough 1, it is put into an electric oven.
It is baked at about 200 ° C. for 3 minutes to obtain Imagawa-yaki-style food A ′ containing seaweed mushrooms and greens, wrapped and baked with fox-colored thin skin a.

[0024]

The present invention is constituted as described above. The outer periphery of the molded body of the cooked rice is coated with not only the imagawa baked dough material alone but also an imagawa baked dough obtained by adding a gelling agent thereto, followed by firing. As a result, the dough material does not penetrate to the inside of the molded body of cooked rice, and an imagawa-yaki style food is obtained in which only the surface is wrapped in thin skin and grilled. Thus, the food has good taste, good texture, high nutritional value, excellent preservability, and is rich in renewal and variability not found in the rice ball of conventional Imagawa ware or cooked rice. .

[Brief description of the drawings]

1 (A), 1 (B), 1 (C), and 1 (D) are schematic explanatory views showing steps of producing an imagawa baked food with cooked rice according to the present invention.

FIG. 2 is a cross-sectional view of a product obtained by the above method.

FIG. 3 is a cross-sectional view of another example product obtained by the above method.

FIG. 4 is a cross-sectional view of a product obtained by a conventional method.

[Explanation of symbols]

 A, A 'Imagawa baked food with cooked rice 1 Imagawa baked dough 2 Cooked rice 2a Molded body 3 Food sheet

Claims (2)

[Claims] 1. An imagawa baked dough is prepared by adding a gelling agent to an imagawa baked dough material consisting of eggs, sugar, flour, swelling agent and the like, and mixing the dough.
A method for producing imagawa-yaki style food containing cooked rice, characterized by baking. 2. Imagawa baked dough made by adding a gelling agent to an imagawa baked dough material consisting of eggs, sugar, flour, swelling agent and the like, and mixing the resulting dough with a cooked rice wrapped around a food sheet. A method for producing imagawa-yaki style food containing cooked rice, which is coated on the outer periphery of a molded product of the above and fired.