JP2005333883A - Method for producing pizza rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing pizza rice 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 pizza rice comprises forming a colloid coating film 3a for preventing deterioration and aging on the surface of a baked rice ball 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, topping ingredients 4 for pizza onto the upper surface of the baked rice ball 1 and finally baking whole the food. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing pizza rice capable of preventing deterioration and aging of shari.

As a conventional method for producing pizza rice, as shown in Cited Document 1, the rice cooked in a thin plate shape is surrounded by a baking or steaming film such as egg liquid, and the top surface is made of pizza sauce, fish, meat, vegetables, cheese. A method of placing a pizza tool such as 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 problems of the prior art, and once the molding shari is unbaked to make a baked rice bran, the outer surface of this baked rice bran is coated with a gelling raw material to prevent the deterioration and aging of the shari. It is another object of the present invention to provide a method for producing pizza rice that can be used and that shape retention is not lost and that the taste and texture are not reduced.

  In order to solve the above-mentioned problems, in the method for producing pizza rice according to the present invention, in claim 1, soy sauce and a gelling raw material are sequentially coated on the outer surface of an unglazed rice bran formed by uncooking a molded shari, and the surface of the unglazed rice bran is deteriorated. A colloidal film for preventing aging is formed, and then a pizza utensil is topped on the upper surface of the unglazed rice ball, and finally the whole is baked.

  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.

  According to a fourth aspect of the present invention, egg and milk are added to the gelled raw material for preventing the deterioration and aging of the shari.

  In claim 5, the cheese is mixed with the gelled raw material for preventing deterioration and aging prevention, and the mixed raw material is coated on the outer surface of the unglazed rice ball, and then topped with a pizza tool on the upper surface of the unglazed rice ball, Finally, the whole is fired.

  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. Reference numeral A shown in the figure is pizza rice, and the outer surface of the unglazed rice ball 1 is coated with soy sauce 2 and gelling raw material 3 in order. It is manufactured by forming a colloid film 3a for preventing deterioration and aging on the surface of the unglazed rice ball 1 and then topping the pizza tool 4 on the upper surface of the unglazed rice ball 1 and finally baking the whole. The

  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.

  As the above-described shaver 11, a circular shape having an appropriate thickness like a conventional pizza is suitable, but any other shape 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.

  Furthermore, an appropriate amount of egg and milk can be added to the gelled raw material 3. As a result, the gelled raw material 3 coated on the outer surface of the unglazed rice ball 1 exhibits a cream color, which improves the visual perception as well as the taste, and can inspire consumers to purchase.

  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 A 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.

  As the pizza utensil 4, the same one as a utensil topped with a conventional pizza using bread dough can be used. For example, pizza sauce, seafood, meat, vegetables, fruits, cheese and the like, and spices and olive oil can be used as necessary.

  Specifically, after topping the seafood, meat, vegetables, and fruit ingredients 4 evenly on the upper surface of the unglazed rice ball 1 coated with the gelling raw material 3, powdered or shredded cheese 4a is sprinkled from the upper surface. As this cheese 4a, natural cheese that melts by heating is used. Mozzarella cheese made from buffalo milk is particularly suitable. Note that the cheese 4a may be thinly applied to the upper surface of the unglazed rice ball 1 and topped with other ingredients, and then the cheese 4a may be sprinkled again.

  Then, after topping the tool 4, the whole is placed in an oven and baked as the last step. As the oven, the baked and convection ovens are suitable. When this convection oven is used, for example, when baking is performed at a temperature of about 180 ° C. to 200 ° C. for about 5 minutes to 10 minutes, pizza rice A that is just ready to eat is obtained in addition to good color.

  Alternatively, powdered cheese 4b may be mixed with the gelling raw material 3 in advance, and the mixed raw material may be coated on the outer surface of the unglazed rice ball 1 and then the topping and baking of the tool 4 may be performed.

(A), (b), (c), (d), (e), (f) 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 Pizza rice 1 Unglazed rice ball 2 Soy sauce 3 Gelling raw material 4 Pizza ingredients 4a Cheese

Claims (5)

  The outer surface of the unglazed rice bran made by baking the molded shari is coated sequentially with soy sauce and gelling raw material to form a colloid film for preventing deterioration and aging on the surface of the unglazed rice bran, and then for the top of this unglazed rice ball for pizza A method for producing pizza rice, characterized by topping the ingredients and finally baking the whole.   2. The method for producing pizza rice according to claim 1, wherein sticky rice or sticky rice is used as the molding shaver in order to reinforce the shape retaining force.   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 pizza rice of Claim 1.   The method for producing pizza rice according to any one of claims 1 and 3, wherein egg and milk are added to the gelled raw material for preventing the deterioration and aging of the shari.   Cheese is mixed with the gelled raw material to prevent the deterioration and aging of the above-mentioned, and the mixed raw material is coated on the outer surface of the unglazed rice ball, and then the top of the unglazed rice ball is topped, and finally the whole is baked. The method for producing pizza rice according to claim 1, wherein:

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