JP2011188838A - Rice dumpling and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide rice dumpling eatable at ease without worrying about wheat allergy, eatable with snack sensation, and allowing to taste soft and springy sensation while leaving rice grain feeling, and get crispy feeling of a burnt surface like octopus dumpling, and to provide a method for producing the rice dumpling. <P>SOLUTION: The rice dumpling is obtained by mixing mixed rice made by mixing glutinous rice with white rice and/or brown rice followed by boiling, and flour dough produced by adding water to mixed flour made by mixing glutinous rice flour with rice flour followed by stirring, stirring the mixture to produce rice dumpling dough, and pouring the rice dumpling dough into a hole 11 of an octopus dumpling iron plate having at least one hole, greased with oil and heated, and baking the product. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to rice dumplings that are made by using only rice as a dough, such as white rice, brown rice, glutinous rice, rice flour, and glutinous rice flour, and baked on an iron plate for takoyaki, and a method for producing the same.

  Takoyaki is a national food, especially in the Kansai region, so popular that one has a takoyaki iron plate at home, and there are many takoyaki stalls.

  Takoyaki generally consists of (1) putting the flour into a container and then adding the broth little by little, mixing the eggs, mixing with eggs, ginger, etc. and stirring to produce dough. (2) Takoyaki on the iron plate Apply plenty of salad oil and warm the iron plate for takoyaki slowly over low to medium heat. (3) Once the takoyaki iron plate is warm enough to smoke, put the dough produced in (1) into the hole in the iron plate for takoyaki at once. (4) After about 1 minute, add octopus, red ginger, salmon powder, tempura, etc. appropriately, wait for a while and turn it over. (5) Turn it over several times and if it gets burned properly, (6) It is made and eaten according to the procedure that it is transferred to a plate, finished with sauce, blue paste and bonito.

  The manufacturing method and seasoning of such takoyaki vary widely depending on the store and the individual, even though the same takoyaki is called, and various ingenuity has been made, and it has a wide variety. For example, Akashi-yaki is a kind of food like takoyaki, but it is a mixture of wheat flour, gluten-free dust and takoyaki flour (weak flour), about 7: 3 to create a dough that gives a fluffy feel. Eat it with dashi soup.

  Takoyaki and Akashiyaki as described above were all characterized by producing and baking a dough mainly composed of wheat flour. However, Patent Document 1 discloses that “boiled rice flour and / or straw rice flour is the main component. Takoyaki and / or okonomiyaki premixed powders including takoyaki manufactured using such premixed powders are disclosed.

  Since the takoyaki etc. which concern on the said invention are using glutinous rice flour and / or glutinous rice flour as dough, they can have the effect that it can eat safely without worrying about wheat allergy.

  Takoyaki like the above has a crisp feeling on the grilled surface, yet it has a moderate mochi feeling inside, and a soft and moist taste is preferred, and Akashiyaki is a grilled surface. The fluffy feeling is appreciated.

Japanese Patent Laid-Open No. 2004-100

  On the other hand, rice is of course the staple food of the Japanese, and is classified into sticky rice and sticky rice, etc. according to the quality labeling standards, and classified into brown rice, germinated brown rice, split rice, germinated rice, white rice, wash-free rice, etc. according to processing. White rice is also called polished rice and polished rice and is the most eaten in Japan. In recent years, brown rice with higher nutrient content has been cooked and eaten. In addition, steamed rice is often steamed and cooked as steamed rice or steamed and then eaten as rice cake.

  White rice is cooked at each home and every cafeteria and served as a staple food, but it is often processed into rice balls for picnics and excursions. It can be easily obtained at sales floors, convenience stores, etc.

  A variety of ingredients are included inside the rice balls, so to speak, it is a kind of simple meal in that it can be eaten with rice as a staple food and ingredients as a side dish at a time and is somewhat large. You can also. On the other hand, takoyaki can be positioned as a snack or as a supplement or side dish when stomach is hungry, and the size of each takoyaki is also small.

  Therefore, the present invention can be eaten safely without worrying about wheat allergies, can be eaten as a snack or a light meal, can taste a plump feeling while leaving a grainy feeling of rice, An object of the present invention is to provide a rice dumpling and a method for producing the same, which can provide a crisp feeling on the grilled surface like takoyaki.

  Rice dumplings according to the present invention are roughly classified according to the type of rice used, seasoning, etc., and are classified into three types: (1) white rice dumplings, (2) soy sauce flavored rice dumplings, and (3) brown rice dumplings. . For this reason, in the following, “mixed white rice” and “mixed brown rice” are combined with “mixed rice”, “white rice dumpling dough” and “brown rice dumpling dough” together with “rice dumpling dough”, “ The “white rice dumpling surface” and the “brown rice dumpling surface” are also referred to as “rice rice dumpling surface”.

  The rice dumpling according to the present invention is a mixture of mixed rice prepared by mixing white rice or brown rice with glutinous rice and mixed dough produced by adding water and stirring to mixed powder obtained by mixing glutinous rice flour with rice flour. Then, the rice dumpling dough was produced, and the rice dumpling dough was poured into the hole of the iron plate for takoyaki having at least one hole spread and heated, and fired.

  In the rice dumpling according to the present invention, it is preferable that the mixed rice is mixed with 10 to 50% by weight of the glutinous rice with respect to 100% by weight of the white rice or the brown rice.

  In the rice dumpling according to the present invention, the flour dough is mixed with 10 to 50% by weight of the glutinous rice flour with respect to 100% by weight of the mixed powder, and the total volume of the mixed powder and water added thereto is You may add water so that it may become 1-5 times the volume of this mixed powder.

  Alternatively, in the rice dumpling according to the present invention, the dough is further added with silk tofu to the rice flour and the glutinous rice flour, and the rice flour is added to 30 to 50% by weight and the silk tofu to 20 to 40% by weight. Powder may be mixed to produce 100% by weight of the mixed powder, and water may be added so that the total volume of the mixed powder and water added thereto is 1 to 5 times the volume of the mixed powder.

  In the rice dumpling according to the present invention, soy sauce may be applied to the surface of the baked rice dumpling.

  In the rice dumpling according to the present invention, the rice dumpling dough may contain ingredients, and the ingredients are any of stripped shrimp, ginger, oil candy, cabbage, fir nori, salmon powder, salt There can be one or more.

  The method for producing rice dumpling according to the present invention includes a step of preparing an iron plate for takoyaki having at least one hole, a step of mixing mixed rice with white rice or brown rice and cooking mixed rice, and rice flour with rice flour Adding mixed water to the mixed powder and stirring to produce a powder dough; mixing and stirring the mixed rice and the powder dough to produce rice dumpling dough; and the takoyaki iron plate A step of spreading oil on the surface, a step of pouring the rice dumpling dough into the hole of the iron plate for heating and spreading the oil, generating a rice dumpling surface, and the surface of the rice dumpling is solidified Rolling the rice dumpling surface in the hole.

  In the method for producing rice dumplings according to the present invention, the step of mixing the white rice or brown rice with the cooked rice to cook the mixed rice comprises mixing 10 to 50% by weight of the cooked rice with respect to 100% by weight of the mixed rice. And cooking.

  In the method for producing rice dumplings according to the present invention, a step of applying soy sauce may be further added to the surface of the baked rice dumplings.

  In the method for producing rice dumplings according to the present invention, the step of adding water to the mixed powder obtained by mixing the rice flour with the rice flour to stir to produce a flour dough is based on 100% by weight of the mixed powder. Can be mixed, and water can be added so that the total volume of the mixed powder and water added to the mixed powder is 1 to 5 times the volume of the mixed powder, followed by stirring. Alternatively, silk tofu is further added to the mixed powder, and the mixed rice powder is mixed with 30-50% by weight of the rice flour and 20-40% by weight of the silk tofu to produce 100% by weight of the mixed powder. The step of adding water and stirring it so that the total volume of the powder and the water added thereto may be 1 to 5 times the volume of the mixed powder.

  In the method for producing rice dumplings according to the present invention, the step of adding water to the mixed powder obtained by mixing the rice flour with the rice flour and stirring to produce a flour dough comprises adding salt and / or rice bran to the water. May be included.

  In the rice dumpling manufacturing method according to the present invention, the step of generating the rice dumpling surface preferably includes a step of including ingredients. The ingredients may be any one or more of stripped shrimp, ginger, oil cake, cabbage, fir nori, salmon powder, and salt.

  Unlike the takoyaki and okonomiyaki, the rice dumpling according to the present invention produces dough (white rice dumpling dough and brown rice dumpling dough) using only rice such as white rice, brown rice, rice flour, and rice bran flour instead of wheat flour. For this reason, it can eat safely without worrying about wheat allergy.

  The rice dumplings of the present invention are classified into three types, (1) white rice dumplings, (2) soy sauce-flavored rice dumplings, and (3) brown rice dumplings, depending on the type and seasoning of rice used. Depending on the condition or according to health, it can be selected and manufactured. In addition, you can put your favorite ingredients in the rice dumplings, you can make a variety of rice dumplings.

  The method of producing rice dumplings according to the present invention is a powdered dough produced by adding water and stirring to a mixed rice prepared by mixing white rice or brown rice with glutinous rice and cooking rice, and then mixing rice flour with rice flour and the like. Are mixed and stirred to produce rice dumpling dough, and the subsequent steps are substantially the same as the method for producing takoyaki, and can be easily produced at home using an iron plate for takoyaki.

  The rice dumplings produced in this way can be eaten as a snack, you can taste the fluffy feeling while leaving the graininess of the rice, and get a crisp feeling of the grilled surface like takoyaki be able to. It can also be eaten as an easy meal as a small rice ball or as a substitute for rice.

  Also, the rice dumpling according to the present invention can taste the graininess of the rice, which is the original staple food, unlike the takoyaki described in Patent Document 1 in which the rice flour and / or the rice flour is the main ingredient of the dough. You can taste a new texture that is different from traditionally known takoyaki and rice balls.

The perspective view of the iron plate for takoyaki. FIG.

  DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments of a rice dumpling and a method for producing the same according to the present invention will be described with reference to the drawings. Hereinafter, the same reference numerals are used for the same components throughout the drawings.

  The rice dumpling according to the present invention is a mixture of white rice or brown rice mixed with glutinous rice and cooked rice, and a mixed dough produced by adding water and stirring to a mixed powder obtained by mixing glutinous rice flour with rice flour. In the hole 11 of the iron plate 1 for takoyaki (see FIG. 1) having at least one hole 11 that is heated and spread with oil. This rice dumpling is made by pouring the above-mentioned rice dumpling dough from Chuckri 2 and baking it. Alternatively, soy sauce may be applied to the surface of the rice dumpling to make it soy.

  Therefore, as described above, rice dumplings according to the present invention are broadly classified according to the type of rice used, seasoning, etc., (1) white rice dumplings, (2) soy sauce flavored rice dumplings, (3) brown rice dumplings, It is divided into three types. Hereinafter, the rice dumpling of this invention and its manufacturing method are demonstrated about these three classifications. In the following, “mixed white rice” and “mixed brown rice” are combined, “mixed rice”, “white rice dumpling dough” and “brown rice dumpling dough” together “rice dumpling dough” and “white rice” The dumpling surface and the brown rice dumpling surface are collectively referred to as the “rice dumpling surface”.

  (1) White rice dumpling

  White rice dumpling is a mixture of white rice mixed with white rice and cooked rice and mixed dough produced by adding water to the mixed powder of rice flour mixed with rice flour and stirring. The dumpling dough is produced and stored in the crisp 2 (see FIG. 2), and the above-mentioned white rice dumpling is fed from the crisp 2 into the hole 11 of the takoyaki iron plate 1 (see FIG. 1) having at least one hole 11 that is heated with oil. A rice dumpling made by pouring dough and baking.

The method for producing a white rice dumpling according to the present invention is as follows:
(A) preparing a takoyaki iron plate 1 having at least one hole 11 as shown in FIG.
(B) The step of mixing white rice with white rice to cook mixed white rice,
(C) a step of adding water to the mixed powder obtained by mixing rice flour with rice flour and stirring to produce a powder dough;
(D) mixing the mixed white rice cooked in step (b) and the powder dough produced in step (c) and stirring to produce a white rice dumpling dough,
(E) A step of spreading oil on the takoyaki iron plate 1 and heating it,
(F) The step of pouring the white rice dumpling dough produced in step (d) into the holes 11 of the iron plate 1 for takoyaki heated with the oil in step (e) to produce a white rice dumpling surface,
(G) rolling the white rice dumpling surface in the hole 11 of the iron plate 1 for takoyaki when the surface of the white rice dumpling produced in step (f) starts to harden;
including.

  In the step of mixing the cooked white rice with the cooked white rice in the step (b), it is preferable to mix 10 to 50% by weight of the cooked rice with 100% by weight of the mixed white rice. More preferably, the rice bran is mixed in an amount of 15 to 25% by weight based on 100% by weight of the mixed white rice.

  In addition, the step of adding water to the mixed powder obtained by mixing the rice flour in the step (c) with stirring and generating a dough for the dough includes 10 to 10% of the above-described rice flour for 100% by weight of the generated mixed powder. It is preferable to mix 50% by weight, add water so that the total volume of the mixed powder and water added thereto is 1 to 5 times the volume of the mixed powder, and stir this. More preferably, the ratio of the rice bran powder is 15 to 25% by weight based on 100% by weight of the total mixed powder.

  Alternatively, the step of mixing the glutinous rice flour in step (c), adding water and stirring to produce a flour dough further comprises adding silk tofu to the rice flour and glutinous rice flour, and adding 30 to 50% by weight of the rice flour. The glutinous rice flour is mixed with 20 to 40% by weight of silk tofu to produce 100% by weight of the mixed powder, and the total volume of the mixed powder and water added thereto is 1 to 5 times the volume of the mixed powder. It is more suitable to add water and stir this so that the volume of the mixed powder includes voids, so that the total volume of water added is one time the volume of the mixed powder. Is possible.) More preferably, when mixed with silk tofu: rice flour: glutinous rice flour = 10: 10: 2, the inside of the baked white rice dumpling is brewed with a moderate feeling of fluffiness and plumpness. In addition, when rice flour is not available, it does not need to contain rice flour.

  Furthermore, in step (c), the total volume of the mixed powder and water added thereto is 1 to 5 times the volume of the mixed powder, but this ratio is more preferably about 2 to 3 times, It can be adjusted accordingly or appropriately. Furthermore, a more flavorful white rice dumpling can be obtained by moderately mixing salt or rice dashi stock with water for seasoning.

  In step (d), the ratio of mixing the mixed white rice cooked in step (b) and the flour dough generated in step (c) is preferably about 1: 1 in terms of weight ratio. The ratio can be changed as appropriate.

  The white rice dumpling dough produced in step (d) in this way is accommodated in, for example, a crisp 2 as shown in FIG. 2, and the iron plate 1 for takoyaki 1 heated with oil in step (e) as shown in FIG. (Step (f)). Since the white rice dumpling dough expands by heating, it is preferable to pour the white rice dumpling dough until about the 8th to 9th minutes of the hole 11.

  In the step of generating the white rice dumpling surface in the above step (f), the step of including the ingredients was omitted, but a favorite ingredient may be added. At this time, the white rice dumpling dough is poured about half of the hole 11 at first, and then the favorite ingredients are placed thereon, and then the ingredients are covered, and the white rice dumpling dough is poured until the eighth to ninth minutes of the hole 11. It is preferable to produce a white rice dumpling surface. Of course, it is possible to pour up to the eighth to ninth minutes of the hole 11, and then push the ingredients into the surface of the white rice dumpling, and then shape the surface of the white rice dumpling.

  In step (g), when the surface of the white rice dumpling in the hole 11 starts to harden, a pick is placed between the surface of the white rice dumpling and the hole 11 of the iron plate 1 for takoyaki, and the surface of the white rice dumpling is rolled or turned over. Then, the surface of the white rice dumpling that protrudes from the hole 11 is quickly put into the hole 11 and shaped using a pick so that it becomes round.

  As for the ingredients of the white rice dumplings baked as described above, stripped shrimp, ginger, oil cake, cabbage, fir laver, rice bran powder, etc. are appropriately used according to preference, but are not particularly limited. You can also adjust the amount of baking to your liking.

  (2) Soy sauce flavored rice dumpling

  The method for producing soy sauce-flavored rice dumplings is the same as the method for producing white rice dumplings described above, and steps (a) to (g) are the same, but in order to season soy sauce on the surface of the baked white rice dumplings. It becomes possible to taste a fragrant flavor. In addition, ingredients may be added as desired, but they can be eaten deliciously even without ingredients.

  (3) Brown rice dumpling

  Brown rice dumplings are rice dumplings that use brown rice instead of white rice in white rice dumplings, and water is added to mixed brown rice cooked with brown rice mixed with brown rice and rice flour with mixed rice flour The mixture is mixed with the powder dough produced by stirring, and further stirred to produce a brown rice dumpling dough, which is stored in a crisp 2 (see FIG. 2), oiled and heated with at least one hole 11 for takoyaki. It is the rice dumpling which poured and baked the above-mentioned brown rice dumpling dough in the hole 11 of the iron plate 1 (refer FIG. 1) from the chuck 2.

  Accordingly, the method for producing brown rice dumplings according to the present invention is substantially the same as the method for producing white rice dumplings, and therefore, the difference between the two steps is clearly indicated by using a dash (').

The method for producing brown rice dumplings according to the present invention is as follows:
(A) preparing a takoyaki iron plate 1 having at least one hole 11 as shown in FIG.
(B ′) Step of mixing brown rice with brown rice to cook mixed brown rice,
(C) a step of adding water to the mixed powder obtained by mixing rice flour with rice flour and stirring to produce a powder dough;
(D ′) mixing the mixed brown rice cooked in step (b ′) with the flour dough produced in step (c) and stirring to produce a brown rice dumpling dough,
(E) A step of spreading oil on the takoyaki iron plate 1 and heating it,
(F ′) a step of pouring the brown rice dumpling dough generated in step (d ′) into the hole 11 of the iron plate 1 for takoyaki heated with the oil in step (e) to generate a brown rice dumpling surface;
(G ′) rolling the brown rice dumpling surface in the hole 11 of the iron plate 1 for takoyaki when the brown rice dumpling surface generated in step (f ′) starts to harden;
including.

  In step (b ′), in the step of mixing brown rice with brown rice and cooking mixed brown rice, 10 to 50% by weight of brown rice is mixed with 100% by weight of mixed brown rice as in step (b) above. In addition, it is preferable to mix 15 to 25% by weight with respect to 100% by weight of the mixed brown rice.

  The step of producing the flour dough in step (c) is exactly the same as the above-mentioned method for producing white rice dumplings, with the same material and quantity, and silk tofu may be further added to the rice flour and glutinous rice flour, and water is added to the mixed flour. Stir to produce a dough.

  In the production of the brown rice dumpling dough in step (d '), the ratio of mixing the mixed brown rice with the above flour dough is the same as in the above step (d).

  Further, the steps (f ′) and (g ′) are the same as the method for producing white rice dumplings, and the brown rice dumplings may be fired by putting a favorite ingredient in the surface of the brown rice dumplings. As for the ingredients of the brown rice dumplings thus fired, stripped shrimp, ginger, oil cake, cabbage, fir nori, salmon powder, etc. can be used as appropriate, as with the ingredients of the white rice dumplings.

  As mentioned above, although the rice dumpling which contains the white rice dumpling which concerns on this invention, soy sauce taste rice dumpling, brown rice dumpling, and its manufacturing method were demonstrated, this invention is not limited to the said embodiment. In the said embodiment, the rice dumpling containing white rice and brown rice was distinguished into white rice dumpling and brown rice dumpling, but the rice dumpling containing both white rice and brown rice is also included in this invention.

  In addition, the ingredients to be included in the rice dumplings of the present invention are not particularly limited as described above, and can include various ingredients such as meat, fish, and vegetables. Further, depending on the taste, it is possible to perform any tastes such as sauce flavor, mayonnaise flavor, wasabi flavor, and hot pepper flavor.

  In addition, the present invention can be carried out in a mode in which various improvements, modifications, and changes are added based on the knowledge of those skilled in the art without departing from the spirit of the present invention.

  The rice dumpling according to the present invention can be easily eaten as a snack or midnight snack like takoyaki when hungry, or can be eaten at breakfast, lunch or a picnic as a light meal as a small rice ball.

1: Iron plate for takoyaki 2: Clear 11: Hole

Claims (17)

Preparing a takoyaki iron plate with at least one hole;
Mixing white rice with white rice and cooking mixed white rice;
A step of adding water to the mixed powder obtained by mixing rice flour with rice flour and stirring the mixture to produce a flour dough;
Mixing the mixed white rice and the flour dough and stirring to produce a white rice dumpling dough;
Spreading oil on the takoyaki iron plate and heating;
Pouring the white rice dumpling dough into the holes of the takoyaki iron plate heated with the oil spread to produce a white rice dumpling surface;
Rolling the white rice dumpling surface in the hole when the white rice dumpling surface starts to harden;
A method for producing rice dumplings. 2. The step of mixing the white rice with the white rice to cook mixed white rice includes the step of mixing 10 to 50% by weight of the white rice with 100% by weight of the mixed white rice. How to make rice dumplings. The method for producing rice dumpling according to claim 1 or 2, further comprising a step of applying soy sauce to the surface of the baked rice dumpling. Preparing a takoyaki iron plate with at least one hole;
Mixing brown rice with brown rice and cooking mixed brown rice,
A step of adding water to the mixed powder obtained by mixing rice flour with rice flour and stirring the mixture to produce a flour dough;
Mixing and stirring the mixed brown rice and the flour dough to produce a brown rice dumpling dough;
Spreading oil on the takoyaki iron plate and heating;
Pouring the brown rice dumpling dough into the holes of the iron plate for takoyaki heated with the oil and generating a brown rice dumpling surface;
Rolling the brown rice dumpling surface in the hole when the brown rice dumpling surface has solidified;
A method for producing rice dumplings. The step of mixing the brown rice with the brown rice to cook the mixed brown rice includes the step of mixing 10 to 50% by weight of the rice with 100% by weight of the mixed brown rice. How to make rice dumplings. The step of adding water to the mixed powder obtained by mixing the rice flour with the rice flour and stirring the mixture to produce a powder dough is performed by mixing 10 to 50% by weight of the mixed rice powder with respect to 100% by weight of the mixed powder. And adding the water so that the total volume of water added to the mixed powder is 1 to 5 times the volume of the mixed powder, and stirring the rice dumpling according to claim 1 or 4 Method. The step of adding water to the mixed powder obtained by mixing glutinous rice powder with the rice flour and stirring to produce a flour dough further comprises adding silk tofu to the mixed powder, 30 to 50% by weight of the rice flour, and 20% of the silk tofu. The mixed rice powder is mixed with ˜40% by weight to produce 100% by weight of the mixed powder, and the total volume of the mixed powder and water added thereto is 1 to 5 times the volume of the mixed powder. The method for producing rice dumpling according to claim 1 or 4, comprising a step of adding water and stirring the mixture. The step of adding water to the mixed powder obtained by mixing glutinous rice powder with the rice flour and stirring to produce a flour dough,
The method for producing rice dumplings according to any one of claims 1, 4, 6 and 7, comprising a step of adding salt and / or soup stock to the water. The method for producing rice dumplings, wherein the step of generating the surface of white rice dumplings or the surface of brown rice dumplings according to claim 1 or 4 includes a step of including ingredients. The method for producing rice dumplings according to claim 9, wherein the ingredients are any one or more of stripped shrimp, ginger, oil cake, cabbage, fir laver, rice bran powder, and salt. Mixed rice cooked by mixing rice with white rice or brown rice,
A flour dough produced by adding water and stirring to a mixed powder obtained by mixing rice flour with rice flour,
Mix and stir to produce rice dumpling dough,
Rice dumplings prepared by pouring the rice dumpling dough into the holes of the iron plate for takoyaki having at least one hole heated with oil. The rice dumpling according to claim 11, wherein the mixed rice is mixed with 10 to 50% by weight of the glutinous rice with respect to 100% by weight of the white rice or the brown rice. The powder dough is mixed with 10 to 50% by weight of the rice bran powder with respect to 100% by weight of the mixed powder, and the total volume of the mixed powder and water added thereto is 1 to 5 of the volume of the mixed powder. The rice dumpling of Claim 11 which added water so that it might double. The flour dough is prepared by adding silk tofu to the rice flour and the glutinous rice flour, mixing the rice flour with 30-50 wt% of the rice flour and 20-40 wt% of the silk tofu, and adding 100 wt% of the mixed flour. The rice dumpling according to claim 11, wherein water is added so that the total volume of the mixed powder and water added thereto is 1 to 5 times the volume of the mixed powder. The rice dumpling which applied soy sauce to the surface of the rice dumpling of any one of Claims 11 thru | or 14 baked. The rice dumpling according to any one of claims 11 to 15, wherein the rice dumpling dough includes ingredients. The rice dumpling according to claim 16, wherein the ingredients are any one or more of stripped shrimp, ginger, oil cake, cabbage, fir nori, rice bran powder, and salt.

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