JP2003265124A - Rice ball having taste and flavor of kamaboko and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To easily produce a rice ball having the taste and flavor of a Kamaboko (boiled fish paste). <P>SOLUTION: Minced meat of a fish is mixed, kneaded and formed to a prescribed size by cutting or molding. The formed meat is steamed with a steamer to obtain a thin Kamaboko sheet. A rice ball produced by boiling raw rice and packing to a prescribed size is covered with the thin Kamaboko sheet or the surface of the rice ball is coated with a thin layer of a foamed minced meat obtained by stirring the minced fish meat together with albumen and the coated rice ball is steamed to form a film of the Kamaboko on the surface or the coated rice ball is fried in an oil. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a rice ball having a kamaboko flavor on the surface of the rice ball and a method for producing the rice ball.

[0002]

2. Description of the Related Art Onigiri can be eaten by holding it in one hand, and has been popular in Japan since childhood, and is used for simple lunch boxes and dinner. Nowadays, many items are sold at convenience stores, etc., and as the ingredients to put in the contents, many different types of products containing bonito flakes, umeboshi, kelp, mentaiko, salmon, etc. are sold. Generally, these rice balls are easy to get the rice grain on the surface of the rice ball,
In addition, there are problems such as easy drying, and most of the time, the rice ball wrapped with seaweed is a staple. Even if the flavor of this seaweed-rolled rice ball changes, it does not look like the appearance, so various rice balls with other flavors have been proposed.

[0003] For example, edible hulls such as rice flour other than seaweed, wheat-flour-like film, yam, kudzu powder, a film made of a paste made from eggs and a film made of a protein such as grated meat, artificial meat, etc. Is known to coat the surface of the rice ball (Patent Document 1). Also, in order to prevent the rice inside from drying out, the surface of the rice ball was coated with fish pickle meat to a predetermined thickness, and the coated rice ball was fried with high temperature oil to make the surface fried. A rice ball that adds a scent is known (Patent Document 2).

[0004]

[Patent Document 1] JP-A-55-99167

[Patent Document 2] Japanese Utility Model Laid-Open No. 6-61092

[0005]

[Problems to be Solved by the Invention] Nori-rolled rice ball has been a favorite since ancient times, and the taste was only the nori taste and did not look so good. Therefore, although various rice balls have been proposed as in the above invention, the rice ball of Patent Document 1 describes various methods for producing rice, which is the main ingredient of rice balls. There is no disclosure about the manufacturing method. In addition, the rice ball of Patent Document 2 is fried at a high temperature to form a deep-fried surface,
It has a fried flavor, and the surface of fried rice balls is fried at a high temperature after coating the surface of the onigiri, so that the surface is fried, which is not so preferable.

[0006] An object of the present invention is to provide a rice ball having a flavor of steamed kamaboko which is obtained by processing the fish paste and applying it to the surface of the rice ball. Another object of the present invention is to provide a Kamaboko-flavored rice ball whose surface has a fried color. Another object of the present invention is to provide a method for producing a new rice ball which has a flavor of kamaboko.

[0007]

[Means for Solving the Problems] In order to achieve the above objects, the rice ball flavored with kamaboko according to the present invention is a rice ball prepared by cooking raw rice and fixed on a surface of a rice ball. The composition is such that a kamaboko thin plate formed by steaming the ground meat is covered, or the onigiri coated with the kamaboko thin plate is fried in oil and molded.

The object of the present invention is to add one or several kinds of raw fish surimi into a kneading machine and mix them well, fill the surimi into a mold having a predetermined thickness and size, and mold the surimi. It can be achieved by a method for producing a rice cake-flavored rice ball, which comprises steaming the rice bran for a certain period of time with a steamer to produce a Kamaboko thin plate, and coating the surface of the rice ball which is prepared and hardened beforehand.

Further, the above-mentioned problem is a structure in which the surface of a rice ball is coated with a kamaboko thin plate formed by steaming at a temperature of 80 ° C. for about 10 minutes by the steamer, or the rice ball covered with the kamaboko thin plate is fried with oil and then surfaced This can be achieved by using a fried rice ball-shaped rice ball flavored composition.

Further, the object of the present invention is to coat the surface of a rice ball, which is prepared by adding egg white to fish paste, stirring and foaming the cooked rice, and then hardening the cooked rice to a predetermined size. It can be achieved by steaming to form a rice ball, or by forming a kamaboko-flavored rice ball that is fried in oil and molded.

The rice ball flavored with kamaboko of the present invention has a texture different from that of seaweed because the surface of the rice ball cooked with fresh rice and held at a predetermined size is covered with a thin plate of steamed fish paste. Is. In particular, since it is made from fish, it has a high nutritional value and is good for health.

The kamaboko-flavored rice ball of the present invention can be provided with a rice ball that is popular with the general public by putting conventional umeboshi, chopped kelp, mentaiko, etc. inside the rice ball. Also, rice of rice balls may be white rice, but the surface of rice balls, which is hardened with glutinous rice such as red rice, rice, rice with various vegetables and ingredients, is covered with a thin plate of kamaboko, or the surface of a rice ball is covered with fish. It is possible to thinly coat the surface of a rice ball with a mixture of foamed rice paste, which has been mixed with egg white and stirred, and steam it to make a rice ball flavored with kamaboko.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a rice ball flavored with kamaboko according to the present invention will be described with reference to the drawings. FIG. 1 is a perspective view of an embodiment of a rice-boiled rice cake flavored with kamaboko of the present invention. Figure 2
FIG. 1 is a plan view of an embodiment of a kamaboko thin plate used for a rice ball having a kamaboko flavor of the present invention. FIG. 3 is an explanatory view showing a manufacturing process of the rice ball with a kamaboko flavor of the present invention.

The rice ball flavored with kamaboko of the present invention will be described with reference to the embodiments shown in the drawings. Kneading of fish surimi such as rays, sharks, cod fish, salmon, sea bream, etc. with a kneader, forming a lamina with a predetermined thickness using a pressure roller, cutting it into a predetermined size and then using a steamer, etc. The kamaboko thin plate 2 is manufactured by steaming for a certain period of time. As another method, the kneaded surimi is put in a mold such as a mold 3 having a predetermined shape to form a triangular shape, a rectangular shape, or an oval shape, and this thin plate is steamed by a steamer to form a kamaboko thin plate 2. make.

On the other hand, the rice ball main body 1 made of white rice, gome rice, etc. is made by a mold or a human hand,
The surface of the rice ball body 1 is evenly covered with the kamaboko thin plate 2 to produce a kamaboko-flavored rice ball having a kamaboko flavor. This kamaboko thin plate 2 preferably has a thickness of about 3 mm.

FIG. 1 (a) shows an embodiment of a triangular rice ball, and FIG. 1 (b) shows an embodiment in which the surface of a round rice ball is covered with a thin kamaboko plate 2 having a pattern drawn on the surface. FIG. 1 (c) shows another embodiment. The thus-formed kamaboko-flavored rice ball can be eaten as it is or as it is. In addition, the surface of the rice ball coated with the kamaboko thin plate 2 may be smoked to form a dark color. Further, the kamaboko thin plate may be formed into a rod shape to be thin and formed into a winding shape.

FIG. 2 shows that the kamaboko thin plate 2 is formed by a mold, and rice is filled in the internal space of this kamaboko thin plate 2 formed in a triangular shape or a round shape to form a rice ball. is there. You can eat it as it is, but the rice ball covered with this Kamaboko thin plate 2
By fried in oil at 0 ° C and adding a fried color to the surface, you can also make rice balls with a unique flavor. The internal temperature at this time was about 85 ° C. In this case, the finished product was about 75 g with respect to 45 g of rice balls. The fried rice balls thus fragrant and delicious.

Since the surface of the rice ball flavored with kamaboko of the present invention is a kamaboko formed from the ground fish paste, it is possible to draw patterns such as fish and characters on this surface, so that even children can enjoy eating it. Compared to common rice balls wrapped with seaweed, it has a design that makes it attractive to purchase.

Another example of the rice ball flavored with kamaboko according to the present invention will be described below. In the manufacturing process of FIG. 3, egg white is mixed with fish paste in the covering step to form a foamed state, which is applied to the entire surface of the rice ball, and stripped with a steamer to complete. First, wash the white rice of Miyagi brand Sasanishiki, put it in a high-pressure pot to cook it, take out a certain amount of the finished rice using a lightweight cup, etc., and make it into a round shape using a mold or molding machine to make a rice ball. Manufacture rice balls containing kelp, press 5 g of kelp into the center of 25 g of rice taken out from a predetermined amount, and layer 25 g of rice on top of this to make a rice ball. Manufacture of onigiri with salmon Rice with grilled salmon fillet (50g)
Mix with and make onigiri. At this time, you may loosen the salmon fillet and put it in.

On the surface of the thus-formed round-shaped rice ball, a pre-prepared fish paste is coated with egg white and stirred in a foamed state (70 g) so as to form a thin film. Eventually this round shape may be used, but it will be prepared into a meat bun shape. This is put in a steamer and steamed at 85 ° C. for about 20 minutes. Turn this over and shape the whole shape. on the other hand,
Fried rice balls shaped like meat buns are fried in rapeseed oil for finishing. The temperature of the rapeseed oil at this time was 150 ° C, and
It was picked up at the point where it turned golden brown for a second, and the oil component was sucked up with a blotter paper to produce a rice ball with a flavor of kamaboko.

The rice balls produced in this way cannot be distinguished from whether they contain kelp or salmon during the manufacturing process. Therefore, when putting them in a steamer, make a mark so that each person can see at a glance. good. For example, if you have kelp with a fork-shaped imprint on the surface, if you have salmon, put the salmon fillet on the surface, etc. Wrap each of these meat-ball-shaped rice balls in a wrap and wrap them together. It will be displayed by wrapping it in wood and hanging paper.

[0022]

Industrial Applicability As described above, since the surface of the rice ball flavored with kamaboko of the present invention is coated with fish paste instead of seaweed, it has a good texture and a person who has a bad tooth or tooth on the surface. But you can eat crisply. Moreover, the flavor has the taste of kamaboko, which makes it a favorite with everyone. Also,
By adding oil at 130 ° C or higher, the surface of the kamaboko has a fried color and can be eaten deliciously. In addition, it can be easily made by forming a kamaboko thin plate during production and then winding it around rice ball surface.

[Brief description of drawings]

FIG. 1 is an explanatory diagram of one embodiment of a rice-flavored rice ball of the present invention. (A) is a partially cutaway perspective view of a triangular rice ball,
(B) is a plan view of a round rice ball, (c) is a partially cutaway perspective view of a bales of rice balls,

FIG. 2 is a perspective view of an embodiment of a kamaboko thin plate used for a rice ball having a kamaboko flavor of the present invention.

FIG. 3 is an explanatory view showing a manufacturing process of an embodiment of a rice-flavored rice ball of the present invention.

[Explanation of symbols]

1 rice ball body 2 Kamaboko thin plate 3 molds

Claims (5)

[Claims] 1. The surface of a rice ball prepared by hardening cooked rice into a predetermined size is coated with a kamaboko thin plate formed by steaming fish paste, or the rice ball coated with this kamaboko thin plate is fried in oil. A kamaboko-flavored rice ball characterized by being molded. 2. One or several kinds of raw fish surimi are put in a kneading machine and mixed well, and the surimi is filled into a mold of a predetermined thickness and size and shaped, and the shaped surimi is steamed for a certain time. A method for producing a rice-flavored rice ball, characterized by comprising steaming a kamaboko thin plate and coating the surface of the rice ball that has been prepared and hardened in advance. 3. The steamer for about 10 at a temperature of 80 ° C.
The method for producing a rice ball flavored with rice cake, according to claim 2, characterized in that the rice cooker is formed by steaming for a minute, and the surface of the rice ball is coated with the thin rice cake plate. 4. The method for producing a rice ball flavored with a kamaboko flavor according to claim 2, wherein the rice ball covered with the thin plate of kamaboko is fried in oil to make the surface a fried color. 5. A rice ball prepared by adding egg white to fish paste, stirring and foaming the rice, and applying it to the surface of a rice ball that has been hardened to a predetermined size for coating, and steaming it to form a rice ball. Or, this rice ball is fried in oil and formed, and then it has a kamaboko-flavored onigiri.