JP2005333880A - Method for producing rice food excellent in keeping quality - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a rice food excellent in keeping quality in which deterioration and aging of cooked rice can be prevented and a shape-retaining property is not lost and taste, texture, or the like, is not lowered. <P>SOLUTION: This method for producing the rice food comprises forming a colloid coating film 3a for preventing deterioration and aging on the surface of a baked rice ball of cooked rice by successively coating the outer surface of the baked rice ball 1 obtained by baking formed cooked rice 11 with say sauce 2 and a gelling raw material 3. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing rice food with excellent storage stability capable of preventing deterioration and aging of shari.

As a conventional method for producing this kind of rice food, as shown in Cited Document 1, the rice cooked into a thin plate is surrounded with a baking or steaming film such as egg liquid, and the top surface is made of pizza sauce, fish, meat, vegetables A method for producing pizza rice on which pizza tools such as cheese and cheese are placed is known.
Japanese Patent Laid-Open No. 1-160459

  However, in the conventional method described above, the cooked cooked rice is simply formed into a thin plate shape and directly coated with a colloid solution for baking or steaming coating of egg liquid or the like. It easily penetrates into the inside, so that the outer shape is broken and the shape retaining property is lost, and the taste and texture of the cooked rice itself are deteriorated.

  The present invention eliminates such conventional problems. The molding shari is once baked to form a baked rice bran, and the outer surface of the baked rice bran is coated with a gelling material to prevent the deterioration and aging of the shari. Another object of the present invention is to provide a method for producing rice foods that are excellent in preservability and that do not lose shape retention and do not cause a decrease in taste or texture.

  In order to solve the above-mentioned problems, in the method for producing rice food having excellent storage stability according to the present invention, in claim 1, soy sauce and gelling raw material are sequentially coated on the outer surface of an unglazed rice ball formed by uncooking a molded shari. It is characterized by forming a colloid film for preventing deterioration and aging of the rice ball surface.

  According to a second aspect of the present invention, glutinous rice or glutinous rice is used as the forming shaver to enhance the shape retention.

  In claim 3, as a gelling material for preventing deterioration of the shari and aging, xanthan gum, gelatin, kanaginan, locust bean gum, girl bean gum, CMC, a mixture of one or more kinds of natural pastes such as agar is used. It is characterized by using.

  Since the present invention is configured as described above, it is possible to prevent the deterioration and aging of the shaving by the colloid film formed on the outer surface of the unglazed rice ball once baked. In addition to being able to eat at room temperature, refrigeration and frozen storage are also possible. If refrigerated or frozen, you can eat it by thawing. Therefore, mass production and mass storage are possible, and productivity can be improved.

  Furthermore, since it is based on an unglazed rice bran once baked, it is possible to prevent the gelling raw material from penetrating into the interior of the shari and does not lose its shape retention. Moreover, it is excellent in taste, texture, appearance, etc., and matches the taste of consumers regardless of age or sex.

  Hereinafter, the best mode for carrying out the present invention will be described with reference to the drawings. A symbol A shown in the drawing is a rice food for pizza rice, and a soy sauce 2 and a gelling raw material 3 on the outer surface of the unglazed rice ball 1. Are sequentially coated to form a colloid film 3a for preventing deterioration and aging on the surface of the unglazed rice ball 1.

  The unglazed rice ball 1 is formed by putting a forming shaver 11 formed into a predetermined shape by a forming robot (not shown) into an oven (convection oven) 12 and baking it to a degree where the whole is slightly burnt at a relatively low temperature. Is done.

  And this unglazed rice ball 1 is immediately put into the soy sauce applicator 13, and the entire outer surface of the unglazed rice ball 1 is evenly coated with the soy sauce 2. Thereafter, the gelling raw material 3 is further coated, and the colloidal coating 3a for preventing the deterioration and aging is formed on the outer surface as described above.

  In the case of pizza rice, a circular shape having an appropriate thickness is suitable as the above-described shaver 11, but any other shape of rice food such as an ellipse, a triangle, a quadrangle, etc. may be used. In short, the shape of the raw baked rice ball 1 is not limited to the shape of a conventional baked rice ball, but includes any shape. As the soy sauce applicator 13, any of spraying (FIG. 1 (c)), brushing, and dobbing can be employed. Furthermore, in order to reinforce the shape-retaining force of the molded shaver 11, it is possible to use a mixture of glutinous rice and glutinous rice in a ratio of 8 to 2, or 7 to 3.

  As the gelling raw material 3, one or a mixture of a plurality of natural pastes such as xanthan gum, gelatin, kanaginan, locust bean gum, girl bean gum, CMC, agar or the like is used. This kind of gelation raw material 3 has viscosity, has a low sugar content, a high gelation sugar content, and has transparency. In particular, since xanthan gum is excellent in salt resistance, it is suitable as a gelling raw material 3 to be coated on the surface of soy sauce 2 applied to the unglazed rice ball 1. In addition, the said gelatinization raw material 3 is obtained by heating, after mixing the said natural paste powder, sugar, and water.

  When the gelling raw material 3 is coated on the outer surface of the unglazed rice ball 1 in this way, the outer surface of the unglazed rice ball 1 is moisturized and protected by the colloidal coating 3a, and it is possible to prevent the deterioration and aging of the shari, so that long-term preservation is achieved. Of course, it can be refrigerated and stored frozen. Therefore, mass production and mass storage are possible, and productivity can be improved.

  By the way, the gelling raw material 3 is not only the entire circumference of the unglazed rice ball 1 but also the upper surface and the side surface of the unglazed rice ball 1 as shown in FIG. 1, or both the upper and lower outer surfaces and the side surface as shown in FIG. You may just coat it.

  Since the pizza rice S is baked with a strong fire in the final finishing step, the edge of the unglazed rice ball 1 is often hardened or burnt in the same manner as general pizza dough. Therefore, when the colloidal coating 3a made of the gelation raw material 3 is formed on this edge, it is possible to effectively prevent curing and scoring even if this portion is baked with a strong fire.

  In order to produce pizza rice S using rice food A for pizza rice, as shown in FIG. 3, seafood, meat, vegetables and fruits on the top surface of the unglazed rice ball 1 coated with the gelled raw material 3 After topping the ingredients uniformly, sprinkle the powder or shredded cheese 4a from the upper surface, and then put the whole in an oven and bake as the last step. As the oven, the baked and convection ovens are suitable. When this convection oven is used, for example, when it is baked at a temperature of about 180 ° C. to 200 ° C. for about 5 minutes to 10 minutes, the pizza rice S just as it is eaten is obtained in addition to good color.

(A), (b), (c), (d), (e) It is explanatory drawing of the manufacturing process which shows the best form which implements this invention. It is a flowchart same as the above. It is sectional drawing which shows other embodiment.

Explanation of symbols

A Rice food 1 Uncooked rice ball 2 Soy sauce 3 Gelling raw material S Pizza rice

Claims (3)

  Excellent storage stability, characterized by forming a colloid film for preventing deterioration of aging and aging on the surface of the unglazed rice ball by coating the outer surface of the unglazed rice ball that is formed by uncooking the molded shari material sequentially with soy sauce and gelling raw material. Rice food manufacturing method.   The method for producing rice food with excellent preservability according to claim 1, wherein sticky rice or glutinous rice is used as the molded shaver to enhance shape retention. It is characterized by using one or a mixture of natural pastes such as xanthan gum, gelatin, kanaginan, locust bean gum, girl bean gum, CMC, agar, etc. The manufacturing method of the rice food excellent in the preservability of Claim 1.

Images