JP2001327255A - Frozen rice tart and method for making the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen rice tart, capable of surely holding a filling material filled up in a thin rice cup formed so as to have excellent shape retention and freeze resistance, and to provide a method for making the frozen rice tart. SOLUTION: This method for making a frozen rice tart is characterized by comprising forming cooked rice with its viscosity adjusted using vegetable oil/emulsifier or the like, as it is or after seasoned, into a tart (which is, in general, such as to be made by spreading fruit/cream or the like all over a circular confectionery dough plate the edge of which is shaped so as to rise upward) plate to be a rice cup, and filling the rice cup with a filling material with various flavors such as of daily dishes followed by freezing the thus obtained resultant.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a rice cooked rice whose viscosity has been adjusted with a vegetable oil, an emulsifier, etc., as it is or after being seasoned, and then tart (generally edged on a round confectionery dough base,
The present invention relates to a rice cup formed by forming a dish into a rice cup into which filling materials having various flavors such as side dishes are filled, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, many techniques relating to processed cooked rice foods formed into various shapes have been proposed. For example, Japanese Unexamined Patent Publication No. HEI 5-15325 proposes a molded rice product formed by absorbing water-absorbed β-rice, and Japanese Unexamined Patent Publication No. HEI 5-15326 discloses a method in which a binder material such as starch, flour, and protein is added to the absorbed rice rice. Molded cooked rice mixed and molded has been proposed.

[0003] These methods are to mass-produce molded rice such as rice balls mechanically and continuously by pouring β-rice (and a binder) having high fluidity into molds of various shapes and then expanding by heating. Is the subject.

In Japanese Patent Laid-Open No. 5-49421,
A cooked rice processed food has been proposed in which meat, fish, seasonings, spices, and the like are kneaded into cooked rice to form a paste, which is shaped into various shapes and heated. The purpose of the present invention is to provide cooked cooked rice with high nutritional value by forming the cooked rice into a rice ball-like or kamaboko-like shape.

Japanese Unexamined Patent Publication (Kokai) No. 6-7096 proposes a steamed cooked rice product in which cooked rice mixed with various ingredients is wrapped in a skin material such as a shrimp skin and steamed. The purpose is to wrap processed cooked rice with a composition suitable for the skin.

Further, Japanese Patent Application Laid-Open No. 7-322838 discloses that after filling ingredients such as curry into a filling hole of cooked rice formed into a substantially rectangular parallelepiped or hemispherical vessel shape, it is frozen, and a container such as a dish is eaten when eating. There has been proposed a frozen soup over rice that can be eaten without need.

[0007] The molded rice of the present invention may be used as it is or may be seasoned with curry powder or the like, or may be supplemented with starch or a thickener to aid the moldability. It is a product whose viscosity has been adjusted with an appropriate amount of starch or a thickener. The method of forming molded rice is manual or by a molding machine (bowl bowl, bowl, dish, etc.). Is simply described.

[0008]

However, the above-mentioned conventional processed rice foods are intended to efficiently form as-is or seasoned cooked rice itself into various shapes. As seen in Japanese Patent Application Laid-Open No. 7-322838, even when molded into a container shape,
There is no disclosure of a means or a procedure for making the binding property and seasoning sufficiently effective during molding, and thus lacks specificity.

[0009] The present invention is characterized in that the shape retention is excellent.
It is intended to provide a rystalt capable of forming a rice cup having freezing resistance and capable of securely holding a filling material by disclosing a specific production method.

[0010]

SUMMARY OF THE INVENTION The present invention relates to a rice cooked rice whose viscosity has been adjusted, as it is or after seasoning, and then press-molded into a tart dish-shaped rice cup using a molding machine. Is filled and then frozen after filling, and is manufactured based on the following means and procedures.

(A) After washing rice, water in which vegetable oil, emulsifier, and trehalose are dispersed is added, and rice is cooked as before. (B) Mix the binder with the cooked rice. (C) In some cases, a thickening film agent and a seasoning material are mixed. (D) The product is supplied to a tart forming machine and press-molded into a tart dish to form a rice cup. (E) After heating the rice cup with a steamer, bake only the bottom of the cup in an oven. (F) After filling the filling material such as prepared foods, freeze. The present invention is a frozen ristallt having the above-described configuration, and a method for producing a frozen lystal by the above-described means and procedures.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The additive and the heating step in the above solution have the following effects. (A) Vegetable oil makes cooked rice easier to break and improves the dispersibility of a binder and the like. (Ii) The emulsifier uniformly mixes water and vegetable oil. (C) Trehalose promotes freezing resistance of rice cups and prevention of aging. (D) The binder enhances the binding properties of cooked rice during press molding and enhances the shape retention of the rice cup. (E) The thickening agent prevents the flavor material from penetrating into the rice grains before being uniformly dispersed and attached to the cooked rice. (F) By heating the rice cup with a steamer, the effect of the binder (and the thickening film agent) is sufficiently exerted. (G) By firing the cup bottom in an oven, the shape retention of the rice cup is enhanced.

One embodiment of the frozen ristalstat of the present invention and a method for producing the same will be described with reference to a formulation example. Formulation Example 1 is an example showing the composition of cooked rice for a rice cup. After washing the rice, add water in which trehalose, salad oil and emulsifier are dispersed, and cook as usual. The rice is not limited to non-glutinous rice, glutinous rice, and this mixture.

[0014] Formulation Example 2 is an example showing the composition of a seasoned rice cup.

[0015] A binder (curdlan, etc.), a seasoning material, a thickening coating agent (xanthan gum, etc.) dispersed in water in advance is mixed with the cooked rice of Formulation Example 1, and the thickness is increased by a tart molding machine. Is shaped into a tart dish of approximately 5 to 10 mm to make a rice cup. Next, it is heated with a steamer, (90-100
(C, about 10 minutes) The effect of the binder and the thickening film agent is sufficiently brought out, and the bottom of the cup plate is baked in an oven (electric heating or gas) to enhance the shape retention of the rice cup.

As shown in the above formulation examples, by mixing vegetable oils, emulsifiers, trehalose, binders, thickeners and the like in appropriate amounts, it is possible to produce a thin and strong rice cup. Chinese flavor / curry flavor inside
By filling a filling material such as Italian flavor, a rich ristalte of ingredients can be manufactured. After filling with the filling material, freezing (preferably quick freezing) can be stored, but when eating, it is sufficient to provide a microwave-treated product in a frozen state or after thawing.

[0017]

The refrigerated ristart of the present invention has the following effects by being configured as described above and adopting the above-described manufacturing means and procedures. (B) By blending vegetable oil and emulsifier, cooked rice can be easily broken and the seasoning material, binder, and thickening agent can be uniformly dispersed in cooked rice. (B) By compounding a binder and incorporating a humidifying heating step and an oven heating step, a thin and strong rice cup can be obtained. (C) By compounding a seasoning material and a thickening film agent, A uniform flavor can be added to the rice cup. (D) By adding trehalose, rice cups can be given a freezing resistance and an anti-aging effect, and the shelf life of lystalt can be improved. (E) Since it has a thin cup shape, it is possible to abundantly fill filling materials having various flavors, and to obtain a rich ristalto of ingredients.

Claims (2)

[Claims] 1. A frozen rystal that is characterized in that cooked rice with adjusted viscosity is directly or seasoned, then shaped into a tart dish, filled with various flavoring filling materials, and frozen. 2. Cooked rice with adjusted viscosity, as it is or after seasoning, is formed into a tart dish shape by a forming device to form a rice cup, and a filling material having various flavors is filled therein by a filling device, and frozen. A method for producing a frozen ristalte.