JP2563839B2 - Rice ball and seaweed rice ball - Google Patents

Description

TECHNICAL FIELD The present invention relates to a rice ball machine-molded with rice containing granular konjac and / or kamaboko, and a seaweed-rolled rice ball coated with seaweed on the rice ball.

“Prior Art” In recent years, various types of machine-made rice balls have been sold mainly at convenience stores and the like, and are becoming popular as easy-to-eat lunches and dinners.

On the other hand, in recent years, due to health or beauty issues, dieting has become more frequent, and rice and rice balls have tended to be avoided. That is, rice and rice balls are
Carbohydrates make up the majority, so eating too much leads to excess calories and obesity.

On the other hand, conventionally, as a mixture of rice and ingredients,
Various things such as mixed rice, chirashizushi, cooked rice, etc. are known, and rice balls formed using rice mixed with such ingredients are also known.

"Problems to be solved by the invention" When gripping a rice ball with a hand, the rice ball sticks out and is molded by the adhesive force, so the inside is soft, but when molding with a machine, press Since it retains its shape by force, it tends to become hard to the inside. As described above, the rice ball formed by the machine was less fluffy and soft than the rice ball held by hand, and was hard and had a bad texture.

In addition, as mentioned above, rice balls formed using rice mixed with ingredients are also known, but these ingredients are much larger than rice grains, although vegetables, konbu, meat, etc. are chopped into pieces. , When eaten, it was clearly distinguished from rice. For this reason, particularly in the case of a machine-made rice ball, the texture is such that the ingredients come out from the hard rice, and it did not contribute to softening the texture of the rice itself.

The present invention has been made in view of the above-mentioned problems of the prior art, and its object is to maintain a soft texture of rice even when molded by a machine, and further reduce calories to improve health and beauty. Another object is to provide rice balls and seaweed-rolled rice balls in a preferable condition.

[Means for Solving the Problems] In order to achieve the above-mentioned object, the rice ball of the present invention is made of rice and a granular shape having a maximum diameter of 1/3 to 3 times the maximum size of 15 mm or less. It is characterized in that a mixture of konjac and / or kamaboko is formed by a machine, and the mixing amount of the above-mentioned granular konjac and / or kamaboko is 5 to 40% by weight.

The seaweed-rolled rice ball of the present invention is characterized in that the above-mentioned rice ball of the present invention is coated with seaweed.

 Hereinafter, the present invention will be described in detail.

In the present invention, the konjac and / or kamaboko mixed rice may be rice cooked with white rice normally, but may be rice cooked with sticky rice or brown rice, and further, such as red rice, bird rice, and cha rice. It may be mixed rice.

The size of the konjac and / or kamaboko mixed with the rice is 1/3 to 3 times the size of the rice grains, and the maximum diameter is 15 mm or less, preferably 1/2 to 2 times the size of the rice grains. It is supposed to be large. The shape is preferably granular, such as spherical, cylindrical, diced, and irregular, and the closer to the shape of rice, the more preferable.

As a method of molding konjac and / or kamaboko into the above-mentioned shape, various methods such as extrusion molding, press molding, and cutting can be adopted.

Usually, in the case of konjac, grated konjac flour or konjac potato is kneaded with water, and an alkali such as lime milk is added to this to make konjac paste. In the case of kamaboko, salt and water are added to fish meat, and if necessary, auxiliary materials such as starch, oil and fat, sodium glutamate, mirin, sugar, egg white and water are mixed and kneaded with a stirrer. Prepare the fish surimi.

As an example of the molding method, there is a method of extruding the konjac paste or the fish meat surimi obtained as described above from a nozzle of an extrusion molding device to form the granules, and heating and solidifying the granules. Further, as another method, there is a method of linearly extruding from a nozzle of the extrusion molding apparatus, heating and solidifying, and then cutting into a predetermined length to form granules. As still another method, there is a method in which konjac paste or fish meat paste is molded into a block and solidified, and then this is finely cut into square pieces or the like.

The kamaboko used in the present invention may be one prepared by the same compounding and manufacturing method as that of an ordinary kamaboko with a plate, but more preferably, a slightly softer one than an ordinary kamaboko with a plate. As a method of softening kamaboko in this way, shorten the sitting time of fish paste,
Or the method to omit, the amount of water contained in the fish meat,
Examples include a method of increasing the amount of starch. The hardness of ordinary kamaboko with a plate is 600 to 700 g in the jelly strength measured by a rheometer, but the preferable hardness of the kamaboko used in the present invention is 300 to 5 in the jelly strength measured by a rheometer.
It is 00g.

The content of konjac and / or kamaboko in rice is preferably 5 to 40% by weight, more preferably 15 to 25% by weight. However, this is the blending amount when mixed with the cooked rice.

In addition, the method of blending konjac and / or kamaboko with rice is to mix cooked rice with konjac and / or kamaboko as it is, or if necessary, season with a seasoning. Alternatively, raw rice may be mixed with konjac and / or kamaboko, and water and a seasoning as needed may be added and cooked.

The rice ball of the present invention is obtained by mechanically molding the rice obtained as described above. The rice ball of the present invention is particularly effective when molded by a machine.

The seaweed-rolled rice ball of the present invention is obtained by coating the above-mentioned rice ball of the present invention with seaweed. In the case of a rice ball wrapped with seaweed, a lighter nori rice ball-like flavor can be obtained by using rice that contains only konnyaku and / or kamaboko mixed with rice and contains no other ingredients. However, it is preferable to put umeboshi, salmon, cod roe, side dish, etc. in the center as in the case of normal seaweed rice balls.

In the present invention, konjac and / or kamaboko is 20
When mixed with more than wt%, when molded into rice balls,
Rice tends to fall apart. In the case of rice ball wrapped with seaweed, the outer periphery is wrapped with seaweed, so even if the amount of konjac and / or kamaboko mixed is large, it does not become difficult to eat because it does not come apart.

"Function" Since the rice ball and the seaweed-rolled rice ball of the present invention contain rice mixed with granular konjac and / or kamaboko, the soft texture of rice is maintained even when it is formed by a machine. The reason is considered as follows.

When forming with a machine, the rice is pressed to provide shape retention. That is, the adjacent rice grains are pressed against each other by the press, and the gelatinized starchy material of the rice grains is adhered to give the shape-retaining force. However, in the case of the present invention, the binding force between rice and konjac and / or kamaboko is weaker than the binding force between rice and rice, so that konjac and / or kamaboko are present between the rice grains, and thus press-molded. It is considered to prevent the rice grains from becoming hard and hardened afterwards and to maintain the soft texture of the rice.

In the present invention, the shape and size of konjac and / or kamaboko are important, and preferably 1/3 of rice grains.
By making the granules 3 to 3 times in size, it becomes possible to evenly interpose them between the rice grains and to bring them into more contact with the rice grains, thereby enhancing the effect of the present invention. be able to. Further, by having the same shape and size as the rice grains, the feeling of discomfort with the rice is reduced when eaten, and the original texture of the rice different from the case where so-called seeds are contained is maintained. It is considered that this is because the hardness and elasticity of konjac and kamaboko are relatively similar to the hardness and elasticity of rice grains, and the flavor of konjac and kamaboko is relatively light.

Further, the amount of konjac and / or kamaboko mixed in rice is preferably 5 to 40% by weight, and the effect of the present invention cannot be sufficiently obtained when the amount is less than this, and the binding force when more than this. Is insufficient, making it difficult to form a rice ball. Further, as described above, when 20% by weight or more is mixed, it is preferable to use seaweed-rolled rice balls in order to prevent the rice balls from being scattered when eating.

On the other hand, konjac is composed mainly of indigestible polysaccharides and kamaboko is composed mainly of fish meat with high protein content. Therefore, by mixing these with rice, rice balls and seaweed rice balls with low calories can be obtained. Therefore, the rice ball and seaweed-rolled rice ball of the present invention are also suitable as a diet food for health or beauty.

[Examples] Granular konjac and / or kamaboko to be mixed with the onigiri and laver wrapped onigiri of the present invention were produced.

Production Example 1 Add 3 g of water to 100 g of konjac flour, stir for 1 hour, and then add 5 parts of water to 70 g of lime to mix 3 parts of lime milk.
Add 00 ml and knead. The konjac paste obtained in this way was extruded from multiple nozzles while cutting it into granules, then heat-treated in hot water at 80 ° C for 5 minutes to completely solidify, and the diameter was about 3 mm and the length was about 7 mm. I obtained granular konjac.

Production Example 2 A fish meat paste prepared according to a conventional method was molded into a block shape, which was then steam-heated without sitting to prepare a kamaboko having a jelly strength of 300 to 500 g by a rheometer. The kamaboko was cut into dice with a kitchen knife to obtain granular kamaboko with a side length of 3 mm.

Using the rice mixed with the konjac and kamaboko obtained in Production Examples 1 and 2, rice balls and seaweed rice balls of the present invention were produced.

FIG. 1 shows an example of a rice ball formed by mechanically forming the rice with konjac and / or kamaboko of the present invention.
This rice ball 1 is made by mixing rice 2 with granular konjac 3 or kamaboko 4 uniformly.

Example 1 Normally, 400 g of washed and dipped washed rice, 200 g of the granular konjac obtained in Production Example 1 and 500 ml of water were mixed and cooked in the same manner as normal rice is cooked, and then rice 2 and konjac The konjac-containing rice in which 3 and 3 were mixed was obtained.

Next, this rice with konjac was machine-molded to obtain a rice ball.

Further, this rice ball 1 was covered with seaweed to obtain rice ball wrapped with seaweed.

Example 2 400 g of normally cooked rice and 200 g of the granular kamaboko obtained in Production Example 2 were mixed to obtain rice with kamaboko in which rice 2 and kamaboko 3 were mixed.

Next, this rice with kamaboko was molded by a machine to obtain a rice ball 1.

Further, this rice ball was covered with seaweed to obtain seaweed-rolled rice ball.

Comparative Example 1 Rice cooked normally was machined to obtain rice balls.

Comparative Example 2 Shiitake mushrooms were cut to a thickness of about 1 mm and a length of about 5 mm, and chicken meat was cut to a size of about 5 mm to obtain seeds. 150 g of rice, 10 g of shiitake mushroom, 50 g of chicken meat, 1.5 tbsp of soy sauce, 1/4 tsp salt, 1 tbsp mirin
2 and 320 ml of water were mixed and cooked in the same manner as rice is cooked to make mixed rice. The mixed rice was machine-molded to obtain rice balls.

Comparative Example 3 A rice cooked normally was grasped with a hand to obtain a rice ball.

Test Example The rice balls obtained in Examples 1 and 2 and Comparative Examples 1, 2 and 3 were fed to 10 panelists, and their textures were sensory-tested. The evaluation is performed by a 10-point method with 10 as the best, with the original soft and soft texture of rice being good.
The average score of each panel was rounded off to obtain the evaluation score. The results are shown in the table below.

Thus, the konjac or kamaboko-containing rice balls obtained in Examples 1 and 2 had a soft texture equivalent to that of a rice ball held by hand, even though the rice balls were machine-molded. Further, in Comparative Example 2, shiitake mushrooms and poultry meat are contained as seeds, but these seeds are mixed with a feeling of strangeness different from that of rice, and since the rice grains stick to each other hard, It was found that the improvement effect was poor.

[Advantages of the Invention] As described above, according to the present invention, the texture is light,
Low-calorie rice balls and seaweed-rolled rice balls can be provided, and the original softness and softness of rice can be maintained even when the rice balls are machined.

[Brief description of drawings]

FIG. 1 is a front view showing an embodiment of a rice ball according to the present invention. In the figure, 1 is rice ball, 2 is rice, 3 is konjac, 4
It is a fish paste.

Claims (2)

(57) [Claims] 1. A machine comprising a mixture of rice and granular konjac and / or kamaboko, which is 1/3 to 3 times the size of the rice grains and has a maximum diameter of 15 mm or less, Granular konjac and / or kamaboko mixed amount is 5
A rice ball characterized by 40% by weight. 2. A rice ball wrapped with seaweed, characterized in that the rice ball according to claim 1 is coated with seaweed.