JP2009065921A - Fried rice cake dough, fried rice cake and method for producing the fried rice cake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fried rice cake dough comprising nonglutinous rice suitable for fry cooking, and to provide a fried rice cake produced by using such a dough, and to provide a method for producing the fried rice cake. <P>SOLUTION: The fried rice cake dough comprises glutinous rice and nonglutinous rice, wherein the glutinous rice accounts for 50-95 pts.mass in 100 pts.mass of the total of the glutinous rice and the nonglutinous rice. The fried rice cake is obtained, by wrapping ingredients with the dough where the nonglutinous rice accounts for 50-95 pts.mass in 100 pts.mass of the total of the glutinous rice and the nonglutinous rice, pasting up the dough, and frying the ingredient-wrapped dough with oil. The method for producing the fried rice cake includes adding water to the mixture of the glutinous rice and the nonglutinous rice to cook rice;pounding the whole of the cooked rice to be gelatinized at 5-40 pts.mass in the total 100 pts.mass to produce the dough; mixing the ingredients with the dough where pregelatinized parts and mixing non-pregelatinized parts together; pasting up the dough or wrapping the ingredients with the dough; frying the ingredient-wrapped dough with oil; and impregnating the outer surface layer part of the rice cake with seasoning. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a dough for deep-fried rice cake, a deep-fried rice cake, and a method for producing the deep-fried rice cake.

In recent years, there has been a growing interest in food, and there is a demand for a variety and variety that makes the most of the texture of candy. The texture of deep-fried rice cakes, which are generally made from glutinous rice, which is commercially available, is crispy, and the texture of deep-fried rice cakes, which are mainly made from glutinous rice, is crispy and crunchy.

In addition, the conventional deep-fried rice cake includes a rice cake produced by making glutinous rice to form a rice cake and fried it with oil. (For example, refer patent document 1) Moreover, the rice cake-like fried food which contains straw flour and tapioca starch, manufactures the ingredients (for example, refer patent document 2), and tapioca starch independent or wheat flour as a main material Foods (see, for example, Patent Document 3), rice cakes (for example, see Patent Document 4) that are produced by forming a dough from raw powders containing glutinous rice and glutinous rice have been proposed.

Hereinafter, a conventional deep-fried rice cake will be described. The texture of the koji, which is made by cooking rice with glutinous rice and fried in oil, is crispy and crunchy and contains the koji's original softness and flavor, and contains koji powder and tapioca starch. The rice cake that wraps and fries the ingredients has a preferred mochi-moist texture unique to rice cake, and the dough is made from the raw rice powder that mixes glutinous rice and glutinous rice with tapioca starch alone or rice cake-like fried food made with wheat flour as the main ingredient The fried potatoes are light and soft and have a crispy texture.

The above-mentioned deep-fried rice cake is steamed and kneaded when the glutinous rice used as a raw material is produced, and all the glutinous rice grains are crushed and crushed to leave the original shape of the grains. In addition, all the koji dough by blending the powder is alpha. In addition, the dough is formed and dried. As for the texture of fried rice cake, the outside is crispy, crispy, crispy and β-like, and it is the texture of hail and rice crackers. In addition, deep-fried rice cake made from raw powder containing glutinous rice and glutinous rice has the same texture as arabe and rice crackers. The α-formation expressed here is that the prototype of glutinous rice and glutinous rice collapses into a lake, and β-formation means that the glutinous rice and glutinous rice are dried and solidified.

The inside texture of the deep-fried rice cake is sticky and has almost the same texture although there is a difference in softness. In addition, the α-modified soot is β-converted to the inside of the soot over time, and its softness is sought by using auxiliary materials and additives. In addition, there are commercially available products such as wet rice crackers, wet rice cakes, and Chinese food sesame dumplings. In addition, there are Kiritanpo and Gohei rice bowls that have been cooked with rice.

However, all of those shown in the background art are unsatisfactory as a texture, because when they are put in their mouths, they do not have a texture with rice grains. The present invention provides a texture when put in the mouth, a texture and flavor when chewed with a rice grain-like texture, and has a new flavor and texture now that tastes are diversified As a koji, use a dough containing glutinous rice, fry in oil, the outer surface layer of the fried koji is crispy, crispy, the inside is soft and has a grain of rice, with a moist and crisp flavor and texture, and a seasoning liquid When impregnated, a moist and soft flavor and texture are obtained, and there is a demand for means for producing a good deep-fried rice cake over time by making use of the texture of the koji.

JP2005-6627 JP 2006-141298 A JP 2003-125707 A

It is an object of the present invention to provide a dough containing sticky rice suitable for frying. The object of the present invention is further to provide a fried rice cake produced using such a dough and a method for producing the fried rice cake.

As a result of intensive studies to achieve the above-mentioned problems, the inventors of the present invention have determined that according to the dough using glutinous rice and glutinous rice in a predetermined ratio, the rice grains are left and fried in oil, and the texture of rice cake The present inventors have found that it is possible to produce a good deep-fried rice cake making use of the above, and have completed the present invention. Accordingly, the present invention comprises glutinous rice and rice, among a total of 100 parts by mass of the glutinous rice and rice, suitable for 60 to 95 parts by Ri glutinous rice der used in Step fried undried This is a dough for deep-fried rice cake.

The present invention further comprises deep-fried dough that contains glutinous rice and glutinous rice, and 60 to 95 parts by mass of glutinous rice is 100% by mass of glutinous rice and glutinous rice in an undried state. It is a spear.

It contains glutinous rice and rice, among a total of 100 parts by mass of the glutinous rice and rice, in integrated and undried state ingredients fabric 60 to 95 parts by mass is glutinous rice, obtained fried It is fried rice cake.

In addition, the present invention is further made by adding water to a mixture containing glutinous rice and glutinous rice, cooking the whole, producing only dough equivalent to 5 to 40 parts by mass out of a total of 100 parts by mass, and producing the dough. It is a deep-fried rice cake obtained by frying the dough that has been mixed with the part that has not been pre-gelatinized with the oil.

Water is added to a mixture containing glutinous rice and glutinous rice, rice is cooked, the whole is sprinkled, and only 5 to 40 parts by mass of the total 100 parts by mass is made into a dough to produce dough. It is a deep-fried rice cake that is obtained by filing it with oil in an undried state by integrating ingredients into the dough mixed with parts.

      And this invention is the deep-fried rice cake which made the external surface layer part of the rice cake fried in oil impregnate a seasoning.

Water is added to a mixture containing glutinous rice and glutinous rice, rice is cooked, the whole is sprinkled, and only 5 to 40 parts by mass of the total 100 parts by mass is made into a dough to produce dough. The present invention is directed to a method for producing deep-fried rice cakes, which comprises fried a dough mixed with parts in an undried state with oil and impregnating the outer surface layer of the rice cake with a seasoning.

Water is added to a mixture containing glutinous rice and glutinous rice, rice is cooked, the whole is sprinkled, and only 5 to 40 parts by mass of the total 100 parts by mass is made into a dough to produce dough. The present invention is directed to a method for producing deep-fried rice cakes, which includes integrating ingredients into a dough mixed with parts, frying them with oil in an undried state, and impregnating the outer surface layer of the rice cake with seasonings.

The present invention provides a texture when put in the mouth, a texture and flavor when chewed with a rice grain-like texture, and has a new flavor and texture now that tastes are diversified As a koji, use a dough containing glutinous rice, fry in oil, the outer surface layer of the fried koji is crispy, crispy, the inside is soft and has a grain of rice, with a moist and crisp flavor and texture, and a seasoning liquid When it is impregnated, it becomes a moist and soft flavor and texture, and a good deep-fried rice cake can be obtained over time by taking advantage of the texture of the texture.

  The present invention will be described in detail below. As the glutinous rice and glutinous rice used in the present invention, commercially available general products can be used. In the present invention, the mixing ratio of glutinous rice to glutinous rice in the dough is such that glutinous rice is 60 to 95 parts by mass, preferably 70 to 90 parts by mass of glutinous rice, out of a total of 100 parts by mass of glutinous rice and glutinous rice. To do. It is also possible to mix minor grains.

  Sub-materials can also be added to the dough. As auxiliary materials, seasonings such as sugar, honey, salt, syrup, soy sauce, miso, spices such as chili, pepper, yam, starches such as corn starch, tapioca starch, cross-linked tapioca starch, emulsifiers such as glycerin fatty acid ester, There are fats and oils such as butter, margarine, shortening and salad oil. Due to the compatibility with seasonal temperature, humidity, and ingredients, the texture and shape of the product become better by using the above-mentioned auxiliary materials.

In preparing the dough, water is added to the mixture containing glutinous rice and glutinous rice. In general, glutinous rice is treated by washing glutinous rice, soaking it overnight and steaming, and glutinous rice is washed and soaked for 30 to 120 minutes to cook rice. In the present invention, a mixture containing glutinous rice and glutinous rice is washed, and water is added and cooked without taking any time. The amount of water added is suitably 80 to 140 parts by weight, preferably 100 to 120 parts by weight, based on a total of 100 parts by weight of glutinous rice and glutinous rice, but generally rice cookers use a rice cooker. Therefore, it is also possible to cook with the amount of the water scale of the white rice usually cooked in the rice cooker used. Moreover, it is also possible to cook rice generally by handling glutinous rice or glutinous rice.

  Washing the above mixture containing glutinous rice and glutinous rice and adding water to cook rice without taking any time is that glutinous rice is soaked overnight and steamed. The boil-over will promote alpha. In addition, the glutinous rice is submerged for 30 to 120 minutes to cook rice. However, the glutinous rice that has been cooked is less likely to be crushed even if it does not progress to alpha conversion because the water content decreases. The dough thus obtained can be dried and fried without adjusting moisture.

  And the whole dough is not sown out of the total 100 parts by mass of the mixture containing cooked glutinous rice and glutinous rice, and the portion corresponding to 5 to 50 parts by mass, preferably 10 to 40 parts by mass, is heated and gelatinized into a dough. To prepare. The dough mixed with the α-ized portion and the non-α-ized portion thus obtained is divided into appropriate weights, and the dough is appropriately formed and fried in oil. Further, an appropriate amount of ingredients are integrated with the dough. Integrating ingredients includes mixing ingredients (for example, chopped takana pickles), pasting (for example, scallops powdered with scallops, etc.), and including (for example, boiled clams) It is an indication. Here, ingredients are not particularly limited, such as seafood, meat, wild grasses, vegetables cooked with proper seasoning, croquette contents, dumpling contents , Curry-like things, eggplant, jam, pickles and the like.

The dough that integrates the above ingredients uses the dough that has been cooked and cooked while the mixture containing cooked glutinous rice and glutinous rice is hot, and does not cool. Moreover, what is included is used as much as possible. When the dough containing the ingredients obtained in this way is fried in oil, the inconvenience that the dough ruptures and the contents appear is less likely to occur.

In addition, the dough obtained in this way is warm, and some ingredients are cold, such as raw seafood, but cold ingredients can also be used, and the fried rice cake of the present invention can be obtained by frying the formed dough with oil. It is done. The oil is not limited to oils that are generally commercially available. The oil temperature is suitably 170 to 180 ° C., and the frying time is suitably 3 to 5 minutes. In order to shorten the frying time and weaken the oxidation, it takes 1 to 2 minutes when the dough is fried at a temperature of 220 to 270 ° C. with a mixture containing palm oil and generally available oil. The ratio of palm oil to mass parts of oil that is generally marketed is suitably 1: 1. Moreover, 230-260 degreeC is favorable for the temperature of oil.

The fried koji dough produced as described above and the dough integrating the ingredients can be frozen and stored. In the case of freezing, a mixture containing cooked glutinous rice and glutinous rice is sprinkled while hot to form a dough that has been gelatinized, and the raw material is heated to form, then cooled and then frozen. The frying time when such a frozen product is raised without thawing is about 5 to 10 minutes when the oil temperature is 170 to 180 ° C. And when the temperature of oil is 230-260 degreeC, it is about 2-3 minutes.

The deep-fried rice cake becomes a solid brown color on the outer surface layer and becomes β, with the crisp feeling of glutinous rice, the crispy feeling of glutinous rice, the crunchy feeling, the inside of the crushed portion becomes α, rice grains, As a soft and sticky, it becomes a deep-fried rice cake with a grain that makes use of the texture of the rice cake.

  And the said deep-fried rice cake is deoiled. Excess oil is removed by rotating for 5 to 10 seconds with a centrifuge at 330 revolutions per minute. In addition, the formation of the mixed dough and ingredients including glutinous rice and glutinous rice is formed by the balance, and in a small amount, it is submerged in hot water, or excess hot oil is removed by applying hot water. The fried rice cake thus obtained can be stored frozen.

After deoiling the deep-fried rice cake, adding a seasoning liquid to the mixed dough and ingredients containing glutinous rice and glutinous rice, and adding or immersing it will result in a variety of fried rice cakes that are rich in variety and variation. The outer surface of the deep-fried rice cake is crispy and crunchy, and the inside is soft and has a grain of rice, with a moist flavor and texture, and when it is impregnated with a seasoning liquid, it has a moist and soft flavor and texture. It provides a method for producing deep-fried rice cake over time, making use of the texture of the rice cake.

Tables 1 and 2 show the results of a monitor test on the texture of the deep-fried rice bran of the present invention by using 10 panelists as a blending ratio of glutinous rice and glutinous rice. The test piece was prepared by washing the mixture containing glutinous rice and glutinous rice, cooking it with a rice cooker, sprinkling 20 parts by mass with a kneading machine while hot and preparing it into a dough. This is a mixture containing palm oil and a commercially available oil. It is fried for 1 to 2 minutes at a temperature of 250 ° C, and the outer surface layer of the dough becomes dark brown and becomes β The fried rice cake is submerged in boiling water, deoiled, and submerged in a seasoning liquid containing dashi soup, soy sauce, and sugar, and the seasoning liquid is attached and manufactured. And the rice cooker used here is a rice cooker by the scale of the amount of moisture of a pot by using a Sanyo ECJ-A18J as an ordinary white rice switch. Test pieces A to H are the same as the mixing ratios in Tables 1 and 2.

The evaluation of the monitor test shown in Table 2 below is 5 for a high evaluation and a low evaluation for some items such as whether it is a unique texture or crunchy as a new texture. Is given a five-step evaluation so that it becomes 1.

Regarding the texture of the deep-fried rice bran of the present invention, the mixture ratio of glutinous rice and glutinous rice is monitored by a monitor test, and the overall evaluation in Table 1 is that test pieces A to H can be used as the dough for deep-fried rice bran. It is an evaluation of a feeling of being unsatisfactory, a single feeling, etc. G wants to feel a little more motivated, H feels that the outside has become harder, the inside has become a feeling of a crisp dandelion, it is sticky with a feeling that can be cut off It was evaluation that there was not enough.

In addition, the comprehensive evaluation in Table 2 was performed with an emphasis on whether it was delicious or unique as a new texture, and those with the same evaluation were omitted, and the evaluation was significantly different. Shows things. From Table 1 and Table 2, BF is suitable as a deep-fried rice cake which has a new texture and flavor, but CE is most suitable and is adopted.

In the above-mentioned deep-fried rice bran of the present invention, the mixing ratio of glutinous rice and glutinous rice of C is used as a test piece, the dough is manufactured by the manufacturing method of Example 1, the dough is divided into 50 g, and the ingredients A broiled eel is manufactured, and 10 g of baked conger is included, formed into an oval mold having a width of about 5 cm, a length of about 8 cm, and a thickness of about 1.5 cm. Then, if the seasoning liquid is baked with 5 cc of the conger grilled sauce and served while it is hot, the outer surface layer is crispy and crunchy, and the inside has a crisp texture and can produce fried rice cake with rice grains.

In addition, when providing the time after 1 hour, the outer surface layer part is slightly crispy and crunchy when left over with 10 cc in the seasoning liquid diluted with 20% to 40% of the broth of conger eel with soup stock. Inside, you can make a fried rice cake. And when providing after 3 hours or more, after being immersed in a seasoning liquid for 1 minute, fried from a seasoning liquid and allowing to cool, it is put into a container with a lid and stored. The deep-fried rice cake thus obtained can produce a deep-fried rice cake with a moist texture soaked with the seasoning liquid in the outer surface layer. In addition, although an element is used for an ingredient as an example, it is not limited to this. Moreover, as for the condiment sauce of the conger used as a seasoning liquid, what is generally marketed can also be used.

  The dough for deep-fried rice cake of the present invention used in Example 2 is filled with 2 canned noodles in ingredients, formed into a round shape with a thickness of 1.2 to 1.5, and fried in oil by the production method of Example 1. It is also possible to deoil and provide Happo vegetables. In addition, it can also be provided as an Ochazuke, and a refreshing texture can be provided. In addition, although the thing with much juice, such as Happo vegetables and Ochazuke, was proposed as an Example, it is not limited to this.

  Conventionally, most of the deep-fried rice cakes belong to confectionery, but the deep-fried rice cake of the present invention can be produced as a side dish as in Example 2 and Example 3.

The mixture of glutinous rice and glutinous rice for deep-fried rice bran of the present invention used in Example 2 was mixed with 5 parts by mass of koji, and even if koji was mixed, it was not added to the mass part of water. Cook rice by the manufacturing method. Mix 20 parts by mass of kinako to the cooked rice, grind the dough by the production method of Example 1, divide into 20 g, fry with oil for 30 seconds to 1 minute by the production method of Example 1, and centrifuge 3 oil frying rice cakes that have been deoiled and made by applying zenzai. In addition, although the fine powder was used for the mixture and Zenzai was used for the ingredients, it is not limited to this.

The mixture of glutinous rice and glutinous rice for deep-fried rice bran used in Example 2 was mixed with 0.1 part by weight of tapioca starch, and even when tapioca starch was mixed, it was not added to the part by weight of water. Rice is cooked by the manufacturing method of Example 1, and the dough is sprinkled, and 10 g of commercially available cream cheese is included in the ingredients, formed like a triangular rice ball, fried in oil by the manufacturing method of Example 1, and submerged in hot water It is deoiled and manufactured and provided with a commercially available strawberry ice cream. A new texture and flavor created by collaboration of cold ice cream with hot fried rice cake.

In addition, by mixing tapioca starch, in the alpha conversion of glutinous rice and glutinous rice, the texture of the dough consisting of the mixture of glutinous rice and glutinous rice for fried rice of the present invention used in Example 2 was left as it was. In order to obtain a more gelatinized fabric. Thereby, even if it uses ingredients with much moisture content, such as cream cheese and curry, the inconvenience that the dough will burst and the contents will come out is few. Moreover, although tapioca starch was used for the mixture and cream cheese and strawberry ice cream were used for ingredients, it is not limited to this.

Example 4 and Example 5 are manufactured as sweets. According to these examples, the deep-fried rice cake of the present invention is a deep-fried rice cake rich in variety and variation due to mixed dough containing glutinous rice and glutinous rice, ingredients and seasoning liquid, and as a rice cake having a new texture and flavor, The outer surface of the deep-fried rice cake is crispy and crispy, the inside is soft and has a grain of rice, and it has a moist and flavor and texture, and when impregnated with seasoning liquid, it becomes a moist and soft flavor and texture. Utilizing the texture, it is possible to provide a good deep-fried rice cake and a manufacturing method over time.

It is a reference figure showing one embodiment concerning the present invention. In one Example which concerns on this invention, it is a perspective view which shows the state which cut | disconnected the fried rice cake.

Explanation of symbols

1. 1. Fried rice cake of the present invention 2. Dough of straw Ingredient 4. seasoning

Claims (8)

  A dough for deep-fried rice cake containing glutinous rice and glutinous rice, wherein 60 to 95 parts by mass of glutinous rice and glutinous rice is a total of 100 parts by mass of glutinous rice.   A deep-fried rice cake containing glutinous rice and glutinous rice, and 60 to 95 parts by mass of dough that is glutinous rice out of a total of 100 parts by mass of glutinous rice and glutinous rice.   Fried rice cake containing glutinous rice and glutinous rice, 60% to 95 parts by mass of the glutinous rice and 100% by mass of the glutinous rice.   Water is added to a mixture containing glutinous rice and glutinous rice, rice is cooked, the whole is sprinkled, and only 5 to 40 parts by mass of the total 100 parts by mass is made into a dough to produce dough. Deep-fried rice cake characterized by frying the dough mixed with oil.   Water is added to a mixture containing glutinous rice and glutinous rice, rice is cooked, the whole is sprinkled, and only 5 to 40 parts by mass of the total 100 parts by mass is made into a dough to produce dough. A deep-fried rice cake characterized by combining ingredients with dough mixed with ingredients and frying them with oil.   The present invention is the deep-fried rice bran according to claim 4 or 5, wherein a seasoning is impregnated in an outer surface layer portion of the deep-fried rice cake.   Water is added to a mixture containing glutinous rice and glutinous rice, rice is cooked, the whole is sprinkled, and only 5 to 40 parts by mass of the total 100 parts by mass is made into a dough to produce dough. A method for producing deep-fried rice cake, comprising frying the dough mixed with oil with oil and impregnating the outer surface layer of the rice cake with seasoning. Water is added to a mixture containing glutinous rice and glutinous rice, rice is cooked, the whole is sprinkled, and only 5 to 40 parts by mass of the total 100 parts by mass is made into a dough to produce dough. A method for producing deep-fried rice cakes, comprising integrating ingredients into a dough mixed with parts, frying them with oil, and impregnating the outer surface layer of the rice cake with seasonings.

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