JP2007014330A - Method for producing non-glutinous rice cake-like food and method for eating the food like sandwich and non-glutinous rice cake-like food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged rice cake containing rice grains by using non-glutinous rice. <P>SOLUTION: The non-glutinous rice cake-like food is achieved by a method for producing a non-glutinous rice cake-like food characterized as follows. Non-glutinous brown rice or non-glutinous polished rice washed with water, dipped in water and sufficiently absorbing water is steamed to pre-gelatinize starch. The resultant steamed rice is then pounded into a rice cake with a mortar and a pestle to complete the rice cake pounding when the amount of the rice grains is 10-60% (vol.). Thereby, the non-glutinous rice cake containing the rice grains having 30-60% moisture content is prepared. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  This invention provides a rice cake piece that can obtain an edible rate comparable to bread in order to consume a large amount of rice, and has a delicious and fresh appearance, and is intended to provide a sandwich-like food easily. The present invention relates to a method for producing a food product, a method for feeding the food product, and a rice cake food product.

  Traditionally, koji is often used as a rice cracker material and has been established as a unique confectionery in Japan. It is also provided as a rice cake-like food made from glutinous rice or proposed as a brown rice food.

In Japan, there is a fact that sticky rice has been adopted as a staple food since ancient times, and there is no fear that the position as a staple food will fluctuate.
JP-A-3-33303 JP-A-6-327422

  Sticky rice in the above is consumed in a large amount as a staple food, but now, because the diversification of food is widespread, not only cooked cooked rice, but a staple food, considering forms other than cooked rice, It is intended to promote large consumption of rice.

  Of course, the amount of rice that is actually used is cooked and used for food as a staple food, but it is also used as a raw material for rice crackers.

  In addition, as shown in the above-mentioned patent document, there is a proposal as a koji-like food, but koji is overwhelmingly in the present situation, and the consumption of koji rice decreases with the diversification of food. There is a point.

  However, the rice cake-like food of the above cited reference is made of sticky rice and tries to make the appearance of sticky rice. As a rice cake, there is a problem of giving a step to sticky rice.

  Therefore, the present invention was completed by researching and developing a third food that uses sticky rice rather than approaching the sticky rice cake. The goal is to be edible with no resistance, good appearance, and different from glutinous rice bran.

  This invention makes use of the characteristics of glutinous rice, maintains nutritional value, investigates unique umami and variety of appearance, aims to diversify products and improve eating methods, and fuse with other foods Aiming is also a major goal.

  By organizing this, while maintaining the characteristics of glutinous rice and preserving its nutritional value and umami as much as possible, we devised the form to make it compatible with other foods so that it can be easily used for food. This is also a response to changes in the form of food. In this regard, we expect growth for the time being.

  That is, the present invention is a method for cooking brown rice or polished white rice that has been washed with water and soaked in water, steamed to gelatinize starch, and then kneaded with mortar and rice bran, and the rice grains are 10% to It is a method for producing rice bran-like foods, characterized in that the rice cake is finished at 60% (volume) and is made into rice cake containing 30% to 60% moisture, which is washed with water and immersed in water to absorb water sufficiently. Steamed brown rice or polished white rice to make the starch alpha, then put it in hot water at 50 ° C to 100 ° C for 5 to 15 minutes to absorb water, boil again and then boil it with mortar and rice bran The rice bran is finished when the rice grains are 10% to 60% (volume), and the rice grains containing rice grains with a moisture content of 30% to 60% are produced.

In another invention, steamed brown rice or milled white rice that has been washed with water and soaked in water to sufficiently absorb water, or soaked in warm water to absorb moisture, and then steamed again to completely starchize the starch. Later, when the rice grains are 10% to 60% (volume), the rice cake is finished with a mortar and pestle, and the rice grains containing 30% to 60% moisture are made into rice grains. Refrigerated at 0 ° C to 7 ° C for 2 to 3 days, then taken out, cut and shaped to a predetermined size, sealed with an air-impermeable film, deoxidized and refrigerated or stored at room temperature A method for producing rice bran-like food, characterized in that the moisture content of rice cake is 30% to 60%, which is adjusted by steaming rice, how to cook rice, or hydration during rice bran. claim 1 or 2, wherein the Urumochi like food thickness 2 mm to 10 mm, the area of 50 cm ² 100 cm ² And the cross-sectional shaping, wrapped ingredients by bending it, or by involving Guzai, those subjected to food as Guzai containing food.

The other invention is a Urumochi like food of claim 1 or 2, wherein the thickness of 2 mm to 10 mm, a thin layer of a crease on one side central portion of the plate mochi area 50 cm ² 100 cm ² provided It is a candy-like food characterized by that.

  As described above, the present invention adds a contrivance to the manufacturing method, forms a step from the conventional rice cake in terms of form, retains the umami, adds a contrivance to the feeding method and the taste, and serves the bread. The food method is also taken into account.

  In addition, by holding a unique flavor of glutinous rice, the characteristics of cooked rice are concealed, and a third food such as confectionery and bread is shown in terms of form, thereby diversifying the means of eating.

  However, balanced nutritional ingredients are kept as they are, they have a style as a staple food, are compatible with other foods, and can meet the demands of modern society by improvisation and preservation. is there.

Table 1 shows the nutritional components of the brown rice with 5 minutes, 7 minutes, and polished rice.

  This invention can leave the unique flavor and umami of glutinous rice by leaving 10% to 60% (volume) of the rice grains. If the rice grain is less than 10%, the flavor and umami of the glutinous rice grain become thin, and if it exceeds 60%, the texture of the grain increases. However, there is no change in nutrient composition.

  Further, when the moisture is less than 30%, the hardness is conspicuous and there is a problem that the flexibility when heated is poor. On the other hand, if it exceeds 60%, excessive water is conspicuous and the flavor may be adversely affected. A moisture content of 40% to 50% matches the hard / soft taste.

  In this invention, when brown rice is used, the nutritional components are abundant, but the flavor and the like become unique, and the quality is easily divided according to the taste of the edible, and polished rice loses the nutritional components and diversifies the flavor. In this case, germs are also included and contribute to improving the flavor and health and beauty, but in some cases, the rice is made with polished rice.

  In general, sticky rice has a lower viscosity than sticky rice, but some people like rice bran because it has a higher moisture content or has been devised for steaming and has a unique flavor. In this respect, the variety of rice bran food is supported by the abundance and moisture of the residual rice grains.

  In the above, the reason for immersing in warm water before re-cooking is to replenish water, and the water temperature is preferably 50 ° C. to 70 ° C. and the immersion is suitably 5 minutes to 15 minutes. This time is determined in consideration of the water content.

Next, with regard to food intake, the thickness (for example, ² mm to 10 mm) and the size (for example, 50 cm ^{2 to} 100 cm ² ) are devised, and further diversification such as ^double stacking, folding, or entrainment, and diversification of additives It is possible to provide a new food.

  The ingredients are not limited, but foods that match rice (for example, paste, Tsukudani, pickles, boiled foods) and foods that fit bread (for example, butter, cheese, ham, sausage, vegetables, etc.) are also resistant. Can be used for food without feeling.

  In addition to the above, the shape of the side dish is changed (for example, other foods are pasted into Tsukada), or the outer shape and cooking method are changed, applied to the bowl, sandwiched, or placed in the bowl It can also be used as a new material for various new cooking methods, such as putting in or cutting a bowl into small pieces and mixing it with ingredients or side dishes.

  Therefore, it can be used in various forms as a main ingredient of Western food as well as Japanese food.

  In addition, moisture can be kept by refrigeration usually in a sealed package, and cooking at the time of eating is preferably from cooking to heating to suit the ingredients. For example, the rice cake-like texture should be baked to the extent that it is lightly colored, and the rice-like food should be heated to about 60 ° C to 70 ° C. In this case, in the case of a “heat-resistant packaging film (for example, polypropylene, vinylidene chloride)”, it can be heated while being packaged, so that moisture can be retained.

  There is an advantage that the taste can be diversified because it is highly nutritious and can provide a rice-like food that is not cooked rice.

  In addition, by packaging and refrigeration, the same flavor can be retained for a long time (for example, for a month or more), and it can be used immediately for cooking by heating. Food that suits.

  Furthermore, by lightly baking, there is an effect of enhancing the aroma and umami and providing the characteristics of a staple food and a snack.

Next, it has both the characteristics of a rice meal and a bread meal, and there is an effect that even if supplemented with vitamins (for example, vitamin B ₁₂ ) and the like as needed, and continuously used for food, there is less tiredness.

  Because of the high water content, the preserved food is slightly heavy, but you can choose a product with low water content and replenish the water during cooking.

Cut into small the rice cake ^(e.g., 0.5 cm 2 1 cm ^2), and put in hot water, there is an effect that it is porridge rice cake.

  In this invention, the polished rice treated with whitening for 5 minutes is immersed in water (water temperature 20 ° C.) for 8 hours (water content of about 30%), taken out, drained, and α-ized with steam (steamed with steam at 100 ° C.), Steam to about 40% moisture. Next, after dipping in warm water at a water temperature of 60 ° C. for 10 minutes, it is steamed again with steam to replenish water.

  Next, this steamed rice is put in a mortar and boiled, and when the rice grains are about 40%, the koji is finished. If the ratio of the rice grains is measured by changing the amount of steamed rice put into the mortar and the drought time, the residual ratio of the rice grains to be obtained can be regulated by regulating the drought time. If the said ridge is put into an extended cocoon box (for example, depth 5 mm) on a conveyor, a lid is placed on it, and sandwiched and pressed with upper and lower rollers, an extended ridge having the same thickness as the depth of the cocoon box can be formed ( FIG. 3).

  The elongate ridge is transferred onto a conveyor, and, for example, a piece having a length and width of 10 cm and a thickness of 5 mm is continuously produced by cutting parallel to the traveling direction and cutting perpendicular to the traveling direction.

  If the said piece is addressed to one or a plurality and packaged with a heat-resistant synthetic resin (for example, polypropylene film) and a deoxidizer is encapsulated, the package-like food of this invention can be obtained.

  If a recessed part is provided in the center part of each said piece to make it easy to bend, cheese and other ingredients can be easily sandwiched.

  An embodiment of the present invention will be described with reference to FIG. 1. After removing the brown rice (for example, 5 minutes, removing 50% of the rice bran), a predetermined amount (for example, 4 kg) is put in a water tank containing water (15 ° C. to 20 ° C.). ) And soaked (8 hours) to a moisture content of 30% (5.2 kg). As the water, for example, alkaline ionized water is used (for strengthening γ-aminobutyric acid).

  Next, the rice is taken out and drained, and then put into steamed steam to make it alpha (about 20 minutes). The above-mentioned pregelatinized steamed rice (moisture 40%) is taken out, put in hot water at 90 ° C. for 10 minutes to absorb water, re-steamed (steamed with steam), and then put into a mortar. The rice grains will be 50% in about 5 minutes, so this cocoon is taken out from the mortar and put into a cocoon molding machine to make a cocoon, then the cocoon is cut vertically and horizontally into a square cocoon with a side of 10 cm, and the center A recess is provided in the part. By using the hot water, there is an advantage of extinguishing viable fungi.

  In the above, it is not necessary to re-boil if cooked rice is cooked to sufficiently absorb moisture.

  If the above-mentioned one piece and the deoxidizer are hermetically packaged with a non-breathable heat-resistant film, the packaging-like food of this invention is completed.

  If the packaged candy-like food is refrigerated (5 ° C. or lower) and distributed, there is a storage period of one month or longer (flavor invariant period). Although hot water may be used instead of the hot water, hot water (80 ° C. to 100 ° C.) is superior as a viable bacteria treatment.

The results of Table 2 were obtained when a storage test was conducted on the products of the above Examples. If it is refrigerated, the storage period can be further extended.

  An embodiment of the present invention will be described with reference to FIG. 2. After 5 minutes, 4 kg of glutinous rice 1 (rice with germs) is placed in the water tank 2 and soaked for 8 hours to make the moisture 30%. Alpha rice grains. The moisture in this case is about 40%.

  Next, the steamed rice is placed in a water tank 2a containing warm water of 60 ° C. for 10 minutes, and then steamed 40% of cooked rice in steamed steam 3a is placed in a mortar 4 and boiled with a pestle 5. When the rice grains in the koji reach about 50%, the koji 5 is stopped, the koji is finished, and the koji 6 is extended and taken out onto the plate 7.

  Next, the basket 6 is placed on the conveyor 8 to form a thickness of 5 mm, put in the refrigerator 16, cooled at around 5 ° C. for 2 to 3 days, taken out, cut, and cut into a predetermined size. It shape | molds to the collar piece 9 (for example, 10 cm x 10 cm), and provides the recessed part 9a in the center part.

  If the said piece 7 and the deoxidizer 11 are hermetically packaged with polypropylene films 12 and 12 and the four sides are sealed, the packaging bag 10 of this invention is completed.

  The extension rod 6 transferred onto the conveyor 8 is stretched to a predetermined thickness by, for example, rollers 13, 13, cut into several strips parallel to the traveling direction by the parallel rotary blade 14, and then moved by the lifting blade 15 in the traveling direction. Is cut at right angles to form the flange 9. This cutting can be performed by other means without using the rotary cutting blade 14 or the lifting / lowering cutting blade 15.

  For example, if a band-shaped ridge with a regulated width is made, the band-shaped ridge can be formed into a square shape by cutting the band-shaped ridge at a right angle with respect to the traveling direction using only the elevating cutting blade 15.

  In the above embodiment, one piece 9 is packaged for one, but the same is true if several pieces are packaged, and the shape is generally flat square or rectangular.

  If the packaging basket 10 is refrigerated (5 ° C. or lower) in a sealed state, it has the same flavor for 30 to 40 days and can be used for food.

  Immediately after brewing, if the product is refrigerated immediately, the quality is stabilized and slightly hardened, so that there is an advantage that the product is good quality and can be easily cut.

The block diagram of the Example of this invention. The flow chart of a manufacturing process similarly. Similarly, a partial cross-sectional enlarged view of the packaging basket.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Sticky rice 2 Water tank 3 Steaming 4 Dice 5 杵 6 ７ 7 Stretched plate 8 Conveyor 9 餅 Piece 10 Packaging 餅 11 Deoxidizer 12 Polypropylene film

Claims (7)

  Boiled brown rice or polished white rice that has been washed with water and soaked in water sufficiently is steamed to gelatinize the starch, and then boiled with a mortar and rice bran, and the rice grains are 10% to 60% (volume) A method for producing a koji-like food, characterized in that the koji is finished at the time of making a koji containing rice grains with a moisture content of 30% to 60%.   After washing with water and immersing in water and absorbing enough water, steamed brown rice or polished white rice is steamed to gelatinize the starch, and then put into hot water at 50 ° C. to 100 ° C. for 5 to 15 minutes to absorb water, After steaming again, the rice cake is boiled with a mortar and rice cake, and when the rice grain is 10% to 60% (volume), the rice cake is finished to make a rice cake containing 30% to 60% water. A method for producing food.   Steamed brown rice or polished white rice that has been washed and soaked in water to absorb enough water, or soaked in warm water to absorb moisture, and then steamed again to completely gelatinize the starch. When the rice grains are 10% to 60% (volume), the rice cake is finished, and the rice grains containing 30% to 60% moisture are made into rice grains. A method for producing rice cake-like food, which is sealed with a functional film, deoxidized and refrigerated.   Steamed brown rice or polished white rice that has been washed and soaked in water to absorb enough water, or soaked in warm water to absorb moisture, and then steamed again to completely gelatinize the starch. When the rice grains are 10% to 60% (volume), the rice bran is finished, and the rice grains containing 30% to 60% moisture are made into rice grains. After refrigerated at -7 ° C for 2 to 3 days, taken out, cut and shaped to a predetermined size, sealed with an air-impermeable film, deoxidized, and refrigerated or stored at room temperature A method for producing rice cake-like food.   The method for producing rice bran-like food according to claim 1, 2 or 3, wherein the moisture content of the rice bran is adjusted by 30% to 60% of steamed rice, how to cook rice, or water supply during rice bran. . According to claim 1 or 2 Urumochi like food thickness 2 mm to 10 mm, and cutting and forming an area 50 cm ² 100 cm ^2, wrapped ingredients by bending it, or by involving Guzai, edible as Guzai containing food A method for feeding rice cake-like foods characterized by being provided for. A Urumochi like food of claim 1 or 2, wherein a thickness of 2 mm to 10 mm, Urumochi characterized in that a thin layer of a crease on one side central portion of the plate mochi area 50 cm ² 100 cm ² Like food.

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