JP2010200683A5

JP2010200683A5 - Method of manufacturing rice balls with skin, and rice balls with skin

Info

Publication number: JP2010200683A5
Application number: JP2009050579A
Authority: JP
Filing date: 2009-03-04
Publication date: 2012-04-12
Anticipated expiration: 2029-03-04

Description

本発明は、もち米製の皮でおにぎりを包んだ皮付おにぎりの製造方法、および、その皮付おにぎりに関する。 The present invention relates to a method for producing a rice ball with a skin in which rice balls are wrapped with glutinous rice skin , and to a rice ball with the skin .

そこで、本発明は、前記課題を解決するためになされたものであり、従来よりも手が汚れにくく、かつ、食感のよい皮付おにぎりの製造方法、および、その皮付おにぎりを提供することを課題とする。 Therefore, the present invention has been made to solve the above-described problems , and provides a method for producing a rice ball with a skin that is less soiled than the conventional hand and has a good texture , and a rice ball with the skin. Is an issue.

本発明によれば、従来よりも手が汚れにくく、かつ、食感のよい皮付おにぎりの製造方法、および、その皮付おにぎりを提供することができる。 According to the present invention, it is possible to provide a method for manufacturing a rice ball with a skin that is less likely to get dirty than before and has a good texture , and a rice ball with the skin .

また、本実施形態の皮付おにぎり１の製造方法によれば、皮作製工程の延ばしの作業（図３のステップＳ１７）において、後に皮となるもちを２〜３．５ｍｍの厚さに薄く延ばすことで、皮付おにぎり１を食べたときに内部のおにぎりの風味を皮が損なわない（邪魔しない）で済む。
なお、最中などのお菓子に使用される、後に皮となるもちの厚さは４ｍｍ程度である。 Moreover, according to the manufacturing method of the rice ball 1 with a skin of this embodiment, in the work of extending the skin production process (step S17 in FIG. 3), the rice cake that will become the skin later is thinned to a thickness of 2 to 3.5 mm. Thus, when the onigiri rice ball 1 is eaten, the inner rice ball flavor is not damaged ( not disturbed) .
In addition, the thickness of the glutinous used later for confectionery, etc., which becomes the skin later, is about 4 mm.

Claims

A method of manufacturing a rice ball with a skin wrapped with two concave glutinous rice peels,
A skin preparation process for preparing the glutinous rice skin from glutinous rice by operations including washing, water absorption, dehydration, milling, steaming, spreading, spreading, cutting, and baking,
Work to waterproof the inside of the glutinous rice skin, work to pack rice balls into the waterproof glutinous rice skin, cover the glutinous rice skin stuffed with rice balls with another glutinous rice skin A process for producing rice balls with a skin, comprising:

The skin according to claim 1, wherein, in the baking operation in the skin preparation step, the skin obtained by baking the dough obtained by the cutting operation at any temperature within a range of 140 to 180 ° C. A method of manufacturing rice balls with tsukemen.

2. In the operation of performing waterproofing in the rice ball stuffing step, any one of edible oils and fats, edible wax, and edible wax is applied to the inside of the glutinous rice skin obtained by the skin preparation step. Or the manufacturing method of the rice ball with a skin of Claim 2.

The method for producing a rice ball with a skin according to claim 3, wherein an edible powder is further applied to the inside of the skin in the work of waterproofing in the rice ball packing step.

The rice ball with skin according to any one of claims 1 to 4, wherein after the rice ball stuffing step, the surface of the skin is burnt by heating the rice ball with skin. Manufacturing method.

Two skins that are waterproofed inside the glutinous rice, each baked in a concave shape,
Rice balls packed in an internal space formed by the two skins facing each other inside;
A rice ball with a skin characterized by comprising.