JP2620062B2 - Water resistant molded processed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

A) Industrial application field The present invention is a water-resistant molding process in which cereals in a granular state such as cooked rice become a sandwich material or a hamburger material, and do not collapse by contact with other foods having a high moisture content or by steaming, boiling and the like. About food. B) Prior Art Regarding the object of the present invention, it is not known whether there is a conventional technology. However, there is a method of pressing because of hardening, that is, a method of making rice as a representative. C) Problems to be Solved by the Invention The present invention aims to freely mold cereals and to make the molded products water-resistant. The requirements are as follows: 1) Maintain an easy-to-eat form regardless of the water content of other foods containing cereals. 2) A variety of eating habits, mainly cereals, occur because the formed cereals can easily maintain their form even by steam heating. 3) The emergence of various dietary habits, that is, a system in which grains, especially rice, etc., can be easily taken, will allow agricultural and financial policies to be more effectively developed. To put it simply, making rice a sandwich material and hamburger material makes it possible to effectively use rice with a high nutritional value, while the rice is made in a Japanese style.
It can be applied to western styles freely, and can maintain a rich sense of eating habits even by processing such as steam heating. This has the effect of stabilizing agricultural production due to increased consumption of rice and the like. Therefore, the problem to be solved by the present invention is broadly water-resistant, that is, contact with other foods with a high moisture content, or steaming,
The purpose is to form a molded processed food that is rich in elasticity while being a molded processed food that does not collapse by boiling or the like. The inventor of the present application has discovered that a water-resistant molded processed food is produced by utilizing the adhesive force of a paste which is strongly affected by a poorly water-soluble substance and a paste which is hardly water-soluble, by a use method compatible with the paste. D) Means for Solving the Problems The water-resistant molded food product of the present invention comprises at least one of cereal grains or millet grains, egg white, fish paste, animal meat paste, high gluten flour, and gluten. The method is characterized in that a poorly water-soluble substance, a paste and water are mixed under the following conditions (1), then molded into a lump, and the molded product is further heated and cooked. (1) The total amount of the poorly water-soluble substance and the paste added to raw cereals or cereals in a granular state is from 19.5% by weight to 204% by weight. Next, the contents of the present invention will be described step by step. The cereals or cereals of the present invention include rice, wheat, chestnut, corn, buckwheat, beans and the like. In the description of the present invention, rice, wheat, corn, and soybean are selected as representatives. The state of the cereal and the like used in the present invention is as follows. (Rice) Brown or polished rice. (Wheat) Barley or pressed barley, white barley. (Corn) As it is. (Soybean) As it is. In addition, rice, wheat, corn, and soybeans are crushed to the extent that graininess is not impaired. The types of rice, wheat, and corn used in the description of the present invention are as follows. (Rice) Tohoku-produced rice, milled rice is white rice. (Wheat) Barley and inner barley are white barley. (Maize) Canned sweet variety. (Soybean) Spherical commercially available. When the above cereals are used in the practice of the present invention, they are used as they are or immersed in water, but preferably they are sufficiently immersed in water. The conditions of water immersion are naturally different for each grain,
When water is standard, rice and wheat are generally in the range of 1 to 5 hours, beans are 5 hours or more, and dried corn is about 24 hours. (In the present invention, corn is used in canned food, so do not do.). The above cereals have two usages, non-heating and heat treatment. In addition, there are two types of heat treatment: one in the middle of cooking and heating, and the other in heating after cooking. Although it may be selected according to the purpose, when it is desired to maintain the grain feeling, it is often preferable to stop the heating and cooking before the appropriate eating texture and proceed to the next step.

[Note] Hereinafter, the grains before immersion in water are simply referred to as cereals, the grains after immersion in water are referred to as immersion cereals, and the middle or end of the heat treatment are referred to as cereals during heating and cereals during heating. The poorly water-soluble substance in the present invention comprises at least one of egg white, fish paste, animal meat paste, high gluten flour, and gluten.
Consists of more than species. The egg white is practically the egg white of a hen's egg, and the amount used depends on the purpose, but is limited to the same amount as the grains used. Fish paste is paste of raw fish meat, and usually salted one has a more paste-like feeling. In the case of stew pollack, for example, offshore walleye pollock surimi is salted with 33% NaCl and adjusted to 40% water. The amount used varies depending on the purpose, but the amount used is the same as the grain used. . (In the present invention, the above skeleton is described as a representative example.) Livestock glue is ground meat of livestock meat, which is formed into a paste. Salted ones can be used more effectively. Taking chicken as an example, the amount used depends on the purpose, and the amount used depends on the purpose, but the amount is limited to the same amount as cereals. (In the present invention, the above chicken meat is described as a representative example). High gluten flour is commonly called strong flour, medium flour or the like. However, its usage is slightly different than the others. In short, it is for making bread dough with high gluten flour and using it as a binder to mix and roast cereals or cereals (in the present invention, explanation will be made using strong flour (commercially available)). , Mainly separating those contained in flour. As a commercial product, it is mainly distributed in powder form as vital gluten. (In the present invention, the description will be made by using the powder of vital gluten.) The amount of the above-mentioned strong flour or gluten to be used in terms of grain feeling is limited to the same amount as the cereals used. The paste used in the present invention is flour, starch or casein or gelatin or konjac flour, alginate and the like. (Flour) Rice flour, wheat flour, glutinous rice flour, flour, buckwheat flour, corn flour, mung bean flour and the like. (Starch) Horse starch, sweet starch, wheat starch, corn starch, mung bean starch and the like. (Casein) Commercial (gelatin) Commercial (konjac flour) Commercial (sodium alginate) Commercial The amount of flour and starch used is limited to 50% by weight of cereals. Casein, gelatin, konjac flour, sodium alginate and the like are limited to 30% by weight of the cereal. There are three main methods of use, such as use of powder as it is, use of water-immersed material, or water-soluble or swelling by heating. In order to use the powder as it is or to use it in water, it is necessary to add water. In addition, the addition of water is necessary for edible cereals. There is a method of adding both of these required amounts of water all at once during powder dispersion, or adding them in several portions. The amount of added water cannot be defined by the type of cereal or water-soluble polymer, etc., but the outline can be explained with several examples of the present invention. Is preferred. Example 1) White rice immersed in water for 2 hours is steam-steamed to a layer thickness of 20 mm, water of 20% of the immersion weight is sprinkled in 3 to 4 times, steamed for 20 minutes, and cooled. 200 g of rice flour (new commercial flour) and 200 g of fish paste are mixed per 1000 g of the cooled white rice, and 200 cc of water is added as primary water and mixed well to form a sheet having a thickness of 5 mm. (A) is what is wrapped with a plastic film, and (B) is what is placed on a net in an open state. (A) After 5 minutes steaming 200cc watering 15 minutes after steaming 200cc watering 20 minutes after steaming Remove the packaging and steam open. 30 minutes after steaming, cooking is complete

[Note] When chilling ready-to-eat cooked food, use this amount of water.
It is necessary to add cc. What is necessary is that the refrigerated food is steamed again at the time of eating, so that the required amount of water can be supplied. (B) After 5 minutes of steaming 300 cc water spray 30 minutes after steaming Cooking is completed

[Note] In case of immediate meal, add 100cc to 300cc of water spray.

Note: Depends on the conditions when refrigerated or frozen cooked food. In addition, several examples of water content in immersion of white rice, white barley, etc. are described below for reference. White rice: Weight increase by water immersion for 2 hours After water immersion (including attached water) 1.27 to 1.35 White rice White barley: Weight increase by water immersion: 1 hour After water immersion (including attached water) 1.90 to 2.10 White barley Soybean: 12 hours Weight increase ratio by water immersion After water immersion (including attached water) 1.90 to 2.20 Soybean In the above content, the amount of added water differs when immediately cooking a cooked food and immediately refrigerating or freezing once and then re-heating cooking You have to be careful. The amount of added water in cereal processing is important. The water in the use of the water-soluble polymer has a remarkable difference depending on the purpose, but in the present invention, the average content is within the following range. Casein Water is added to a solid content of 5% Gelatin Water is added to a solid content of 10% Konjac powder Water is added to a solid content of 3% Sodium alginate Water is added to a solid content of 3% As described above, the solid content range of actual use is as follows. Casein solid content 1% to 15% Gelatin solid content 5% to 30% Konjac flour Solid content 1% to 6% Sodium alginate solid content 1% to 6% Each of the above is a condition of liquid addition, but in the examples, Direct addition of the powder was performed. If we summarize the amount of water up to now as a reference, the necessary amount of cereals, water-refractory substances (addition of powder), and paste is the total water content. In the present invention, grains and cereals in a granular state, egg white,
After mixing a water-insoluble substance consisting of at least one of fish paste, animal meat paste, high gluten flour, and gluten, a paste, and water, the mixture is molded into a lump. In this case, the lump is used for the purpose. Depending on the shape, it may be in the form of a rod, plate or film. Each use mode in this case is as follows. Stick-shaped (including noodle-shaped) ○ Used for meals or rice crackers. ○ Cover the outside of the bar. Cover with thinly baked eggs, ham, sausage, cheese, glue, smoked salmon, fish paste, fish eggs, etc. ○ Store or wrap in a rod. Egg fried, fish eggs, ham, sausage, cheese, salted vegetables, pickles, boiled tsukudani, etc. Plate shape (thickness 2mm or more and less than 10mm) ○ Use as it is for eating or for rice crackers. Alternatively, it is formed into a dish or a bowl to form an edible container. ○ Covering the outside of the plate, bonding with other foods, or sandwiches. Thinly baked eggs, ham, sausage, cheese sheet, glue, fish and shellfish. ○ Cover in plate shape or sandwich other foods in plate shape. Livestock meat products in general, fish and shellfish or processed products in general, dairy products, marine products, egg products, pickles, etc. Membrane (less than 2mm thick) ○ Covering the outside of the membrane, bonding with other foods, or sandwiches. Same as plate shape. ○ Covering in the form of a film or sandwiching other foods in the form of a film.
Same as plate shape. As described above, the water-resistant molded processed food of the present invention is, in short, a bread type, a pizza type, a cracker type, a crepe type,
The above ingredients can be effectively used as a table, and can be used as delicious foods such as hot cakes, pushers, rolls, grips, crackers, and cookies. That is, it is not a proper expression,
As a rice sandwich, rice burger, pizza table, sushi table, with a remarkable taste by Japanese taste, steam heating,
While the molding form is maintained for a long time by contact with an aqueous substance, water immersion, etc., it is excellent in elasticity, so that various processing is possible, and the use of the original cereal grains is remarkably advanced by the present invention. In the present invention, the total weight% of the addition amount of the poorly water-soluble substance and the paste with respect to the cereal grains or the cereals in the granular state is 19.5% with respect to the raw cereals or the cereal grains in the granular state. It is essential that the amount is from 204% by weight to 204% by weight. Although the above-mentioned weight% is disclosed in the examples described later, the lower limit of 19.5% by weight is the value in Example 2 (770 g of white rice, 100 g of horse starch + 50 g of fish paste,
That is, (100 + 50) ÷ 770 ≒ 0.195), and the upper limit of 210% by weight is the value in Example 13 (1000 g of gluten + 20 g of new flour for 500 g of soybean, ie, (1000 + 20) ÷ 500 = 2.04). In this case, in Example 2, the white rice was 1000
g used, but if raw white rice is soaked in water, the water absorption is 2
In this example, the white rice is 7%
70 g. In Example 11, 1000 g of soybeans were used in a boiled state, but raw cereals or cereals doubled in steamed or boiled state, and soybeans were used in a raw state in this example. 500g. E) Effects of the Invention The features and effects of the present invention are as follows. In principle, cereals or cereals are in their original form,
The assembled product becomes a molded processed food arbitrarily molded according to the application. Since the water-resistant molded processed foods of the present invention are water-resistant and heat-resistant, they can be safely stored for a long time by a method such as steaming, and there are various uses. The water-resistant molded foods of the present invention should not lose their shape retention and water resistance by refrigeration and freezing. The water-resistant molded processed foods of the present invention can be molded into any shape, and the thickness and thickness can be freely adjusted. Water-resistant molded processed foods of the present invention, bread, pizza,
It has the property that it can freely enter crackers, crepes, hot cakes, pushers, rolls, grips, crackers, cookies, etc. The water-resistant molded foods of the present invention can be molded freely as bowls, dishes, etc. as eating containers. The versatile use of cereals or millets, especially rice and wheat, provides the following advantages. a. Leverage the high quality of rice for mass consumption. b. Rapidly paved the way for rice self-sufficiency. c. Higher-order stable production of rice is possible. d. Agriculture and finance can be stabilized. C) Examples Hereinafter, details of the present invention will be described with reference to examples.

Note: ○ Examples (1) to (3) are sentence examples, and the other operations are almost the same as the sentence example. Therefore, Examples (4) to (20) are summarized in a table. ○ Examples (21) to (31) are sentence examples. ○ Cereals or cereals used in the examples. White rice Sasaishi White barley Inner wheat Kanto Maize Sweet canned soybean Spherical seeds How to use cereals or millet. Abbreviations in Examples ・ When using grains as they are Kernels ・ When using as it is after splitting them ・ When using as they are immersed in water ・ When immersing in water ・ When using a mixture of two or more cereals, etc. Mixing ・ No cereals, etc. When used in processing No steam ・ When steaming grains, etc., and then adding the amount of glue Steam ○ Slightly water-soluble substance Name-Usage mode-Processing conditions-Abbreviation in the examples-Egg white--Liquid----Heating- −−− Egg white ・ Fish paste −−−−− Heating −−−−− Fish paste (surimisu salted surimi, refer to the text) ・ Livestock meat paste −−Heat −−−−− meat paste (chicken fillet salted surimi,・ Refer to the text) ・ High gluten flour-bread dough-heating-strong flour ・ Gluten-viscous material or powder-heating-gluten ○ How to use glue Spray wet with water and use (starch-based) Use part of water) Wetting ・ Disperse powder in water and spray it (use part of added water) Floating ・ Mix powder and use Mix ・ At least part of powder When used after dissolving in water (use at least a part of the amount of added water) Paste Dispersion ○ Glue used in the examples Name Abbreviated name in the examples Grain flour Rice flour Commercial new flour Starch Commercial glutinous rice Shiratama flour Commercial wheat starch flour Commercial potato Starch Ma starch Commercially available corn starch Corn starch Imported mung bean starch Mung bean starch Casein, gelatin, purified konjac flour, sodium alginate, etc. are commercial products for food use, and their names are described as they are. ○ Cooking method abbreviation described in the examples ・ When the object to be heated comes into direct contact with steam Open ・ When the object to be heated is wrapped in aluminum foil and the outside is heated with steam Aluminum foil ・ When the object to be heated is a plate or film , Thickness, xx mm. Those without open or aluminum foil are put in a mold and heated.

Note: In the case of oven or direct heating with open or aluminum foil, the heating conditions are specified. -Water resistance test and water resistance-Test pieces, each of which was molded in the examples.
However, the plate and membrane are 50mm x 50mm.・ Water bath with 800cc of 1000cc beaker in water, water temperature 20 ℃ ~ 25 ℃. The ratio of the control disintegration time to the test piece disintegration time.

Note: Controls are based on Japanese Patent Application No. 59-071814 for white rice, white barley, corn, and soybeans. Controls and test pieces are also tested for food availability. Water resistance is measured for two systems that have been reheated before and after refrigeration or freezing.
And the back is abbreviated as “rear”. Refrigeration and freezing are additionally referred to as storage and freezing. As an example, after (Kura) means after refrigeration. Example (1) 1000 g of white rice, 150 g of horse mackerel, 50 g of horse mackerel and 600 g of water, and 100 g of egg white are mixed, thoroughly mixed, molded into a 10 mm-thick plate, and wrapped with a heat-resistant film. After leaving for a while,
Steam with a steamer. After 10 minutes, sprinkle with 150cc water and steam.
After 0 minutes, perform water spraying 150 cc, repeat this, total water spray 45
Finish cooking with 10cc finish steaming in 10 minutes. Water resistance Before 2.0 After freezing 2.2 Example (2) 40 g of 1000 g of water-soaked white rice in a steamer with a thickness of 20 mm
After steaming for 1 minute and cooling the steamed material, 100 g of horse lees and 50 g of fish paste
After mixing well with water and 300 cc, add 200 cc of water left for 1 hour, form a 10 mm thick plate, leave it for 1 hour after wrapping it with a heat resistant film, steam for 20 minutes in a steamer, and heat cook. Water resistance Before 3.0 After freezing 2.5 Example (3) Rice cooked with 1000g of white rice and 1900cc of water is cooled. On the other hand, 250 g of flour, 10 g of raw yeast, 15 g of sugar, 5 salt
g, mixed with 160 cc of warm water, first fermentation at 35 ° C to 40 ° C for 30 minutes, degassed afterwards, added the previously cooled rice and fish paste 100g,
The kneaded material is put in a square mold, left at 40 ° C. to 45 ° C. for 30 minutes, baked in an oven at 190 ° C. to 210 ° C. for about 40 minutes, and cooked by heating. Example (21) A columnar scroll with a core in the core based on the specifications and operation of Example (16). Example (22) Based on the specifications and operation of Example (16), a cylindrical roll whose outside is coated with a thin roasted egg. Example (23) A sandwich sandwiched between two pieces of the plate-like material according to Example (5) cut into a size of 30 mm × 60 mm. Example (24) A sandwich in which the plate-like material obtained in Example (10) is cut into two pieces of bread having the same shape and one piece cut into a size of 30 mm × 60 mm. Example (25) The plate-like material according to Example (5) is formed into a circle having a diameter of 200 mm, soy sauce is applied to the surface thereof, and the cut pieces of peppers and hams are placed thereon. Are dispersed in an appropriate amount and baked in an oven to give a so-called Japanese pizza style. Example (26) The plate-shaped material obtained in Example (7) is formed into a circular shape having a diameter of 80 mm. A hamburger having the same shape is sandwiched between two plates and baked in an oven to obtain a so-called Japanese rice burger. Example (27) The diameter of the thin film having a thickness of 1.5 mm to 2 mm obtained in Example (4) was used.
Put the ginger in an 80mm circle, close it in a ginger-like style, and bake it in a frying pan to make rice ginger. Example (28) Example (4) in which a thin film having a thickness of 1.5 mm to 2 mm was used,
It is made into a circular shape with a diameter of 80 mm, and the surface is coated with soy sauce and roasted in an oven to give a rice cracker style. Example (29) The plate-shaped material obtained in Example (5) was cut into two pieces having a length and width of 100 mm to 100 mm, and a hamburger composition was placed therebetween. Stuff. Example (30) Lever paste is applied to the truncated surface of the truncated cone of Example (18). Example (31) The plate-like material of Example (5), with a fish paste core and a diameter of 30 mm
A 150-mm-long cylindrical scroll, fried in oil.

Claims (5)

(57) [Claims] 1. A cereal or millet in a granular state, a poorly water-soluble substance comprising at least one of egg white, fish paste, meat paste, high gluten flour and gluten, a paste, and water under the following conditions ( A water-resistant molded food product, characterized in that after mixing as in 1), this is molded into a lump, and the molded product is further cooked. (1) The total amount of the poorly water-soluble substance and the paste added to raw cereals or cereals in a granular state is from 19.5% by weight to 204% by weight. 2. The water-resistant molded food according to claim 1, wherein the paste comprises at least one selected from flour, starch, casein, gelatin, konjac flour, and alginate. 3. The water-resistant molded processed food according to claim 1, wherein the molded mass is a bar. 4. The water-resistant molded food according to claim 1, wherein the molded mass is plate-shaped. 5. The water-resistant molded processed food according to claim 1, wherein the molded mass is in the form of a film.