JP2634204B2 - Manufacturing method of processed frozen rice cake suitable for microwave heating - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a mochi processed product which can be easily cooked in a microwave oven. Has good texture and taste,
Also, the present invention relates to a method for producing a frozen processed product suitable for heating in a microwave oven, which can be used as a fast food and can also produce a fashionable product.

[Problems to be Solved by Conventional Techniques and Inventions] In recent years, so-called fast foods such as hamburgers, hot dogs, and donuts have been rapidly spreading in Japanese eating habits, in particular, eating habits of young people, and the variety thereof has been increasing. In.

However, the mochi that has been eaten in Japan since ancient times,
It is usually eaten by baking, steaming, or boiling at home, and is rarely seen as fast food.

The reason for this is that when heated, especially when heated using a microwave oven, which is a simple heating appliance, the swelling is large, which causes swelling deformation and rupture, etc. In addition, the protrusion of the ingredients may be caused.

In addition, when heating in a microwave oven, a moisturizing treatment such as wetting the mochi with water or spraying the mochi with water is usually used to prevent drying of the mochi surface or to adjust the amount of water contained in the mochi. Although it is necessary, the moisturizing treatment makes the mochi sticky and sticky to the hand, which may be the reason that it is not suitable for young people's fashion, which is to eat while walking and holding it easily.

In this way, the swelling, expansion, deformation, rupture, etc. of the mochi occur, and in the case of containing ingredients, the protruding of the ingredients due to the rupture occurs, and further, the mochi sticks to the hand. In order to solve this problem, the mochi can be softened by electronic heating and returned to the freshly attached state, making Abekawa mochi and ankoro mochi, but it is inferior in convenience and has sufficient fashionability. There is a problem that is not.

Therefore, the object of the present invention is to perform without humidification
Just by heating in a microwave oven, it has a good texture and taste similar to grilled mochi, can be eaten as fast food without sticking to hands and containers, and has fashionability. It is an object of the present invention to provide a method for producing a frozen sticky product suitable for microwave heating which can be used as a product.

[Means for solving the problem]

The present invention relates to a method for producing a frozen processed mochi product suitable for heating in a microwave oven, comprising wrapping a formed mochi with laver, edible leaves or an edible sheet food, and then freezing the mochi. The above object has been achieved by providing

[Action]

In the present invention, nori, edible leaves or edible sheet-shaped food, by wrapping the entire surface of the mochi, when the mochi is heated in a microwave oven, the mochi softens and expands, especially containing ingredients. With this, it is possible to prevent the gusset from bursting with the expansion and the ingredients contained therein from protruding.

In addition, by wrapping the mochi in the laver, edible leaves or edible sheet food as in the present invention, it is possible to prevent drying of the mochi surface, which generally occurs by heating when the mochi is softened in a microwave oven, Therefore, the humidification processing conventionally performed can be omitted.

Hereinafter, a method for producing a frozen sticky product suitable for microwave heating according to the present invention will be described in detail.

Edible ingredients used for wrapping, such as laver, edible leaves, edible sheet-like food, etc., sheet-like, thin-film-like, large enough to wrap, or
What is necessary is just a thing large enough to overlap.

As edible leaves, perilla, cabbage, leaves loaded with takana, etc., and as edible sheet foods, ume bonito,
Bonito, shrimp, fish meat surimi, kazunoko, kombu, blue seaweed, red ginger, spinach, curry, lightly baked egg, various fruits and the like. Above all, seaweed and perilla leaves are most preferred because they have strong tissue, withstand the elongation of the mochi, are difficult to rupture, and are easily wrapped.

In addition, when wrapping the edible sheet-shaped food with soy sauce, water, or the like, the adhesiveness is improved, and the wrapping is facilitated.

When edible leaves such as perilla leaves are soaked in soy sauce, salt water, or the like, the fibers and the like are softened, wrapping is facilitated, and the leaves and the like are effectively prevented from being broken.

This not only prevents rupture of the mochi when heated in a microwave oven, but also prevents the softened mochi from sticking to a hand or a container.

As the type of mochi, a mochi of 100% mochi rice, a mochi containing corn starch, or any mochi containing other components can be used.

As for the shape of the stick, if it is square, heating it in a microwave oven will cause uneven heating and the corners will not easily soften. Above all, it is circular and has a diameter of 30
の も の 60 mm and a thickness of 102525 mm are preferable because heating unevenness is the least and uniform heating can be performed in a short time. If the thickness is too large, the central portion is not easily heated, and it is easy to rupture.

The ingredients may or may not be contained. Ingredients for inclusion include cheese, bean paste, natto,
Anything that matches the taste of the mochi, such as chocolate, may be used. Above all, ingredients that are softened by heating, such as cheese and chocolate, are particularly preferred because when heated in a microwave oven, the mochi and the ingredients soften together, and a better texture is obtained. Further, from the viewpoint of workability, it is preferable to use an encrusting machine.

When the ingredients are contained, the content is preferably 40%. In particular, those softened by microwave heating, such as cheese, will burst if the mochi layer is thin, and the ingredients will protrude.
It is particularly preferred to be 40%.

As described above, the mochi processed product in which the whole mochi is wrapped in nori, edible leaves or edible sheet food is rapidly frozen and stored frozen. By freezing, it is possible to prevent the rupture of the gusset due to losing the shape of the gusset, and also to improve the shelf life of the processed gusset, and further, it is possible to contain ingredients with poor storability. Is specifically described.

Example 1 30 g of a soft stick was formed into a round shape having a diameter of 5 cm and a thickness of 1.5 cm.

On the surface of the formed mochi, 9 cm square nori, sprayed with soy sauce on one side in advance, is attached to one side of the mochi and attached, then turned over, on one side without nori,
Another piece of seaweed sprayed with soy sauce was applied in the same manner to wrap the whole mochi. The mochi wrapped like this-
It was frozen in a 40 ° C. freezer to produce a mochi-processed product having the cross-sectional shape shown in FIG.

The thus obtained mochi processed product is heated by microwave for about 1 minute in a microwave oven, it does not deform, rupture, etc., can be eaten easily by hand, and has a good texture like grilled mochi I was

Example 2 Finely cut natural cheese (10 g) was wrapped in a central portion of a soft mochi (25 g) with a packaging machine, and formed into a round shape having a diameter of 5 cm and a thickness of 1.5 cm. On the surface of this molded mochi, apply 9 cm square nori, sprayed with soy sauce on one side in advance, to one side of the mochi and attach it.
On one side without nori, another piece of nori sprayed with soy sauce was adhered in the same way to wrap the whole mochi. The mochi wrapped in this way was frozen in a quick freezer at −40 ° C. to produce a processed mochi having a cross-sectional shape shown in FIG.

The thus obtained mochi processed product is electronically heated for about 1 minute in a microwave oven, and does not deform, burst, or protrude from the cheese. I had a feeling.

[Example 3] 8g of finely cut process cheese was wrapped in the center of 20g of soft mochi with an encrusting machine, and this was 4cm in diameter and thickness.
It was molded into a 1.8 cm round shape. After attaching salted perilla leaves to the surface of the formed mochi and attaching it to one side of the mochi, turn it over and turn the other perilla leaf on the surface without the perilla leaves, and the veins are perpendicular. They were attached so as to intersect and wrapped the whole mochi. The mochi wrapped like this-
The frozen product was frozen in a 35 ° C. freezer to produce a mochi-processed product having the cross-sectional shape shown in FIG.

The resulting mochi processed product is heated by microwave for about 1 minute in a microwave oven, without deformation, rupture, cheese bulging, etc., and can be eaten easily with your hand. And had a good flavor that matched the cheese.

[Example 4] Minced meat, bamboo shoots and green onions are stir-fried in the center of 35 g of soft mochi, and 15 g of ingredients that have been pre-cooked and seasoned with ketchup, salt and pepper are wrapped in an encrusting machine, which is 6 cm in diameter and thick. It was molded into a round shape of 2.5 cm in length. A 9 cm x 18 cm layer of seaweed sprayed with soy sauce was wrapped around the mochi and the entire mochi was wrapped around the surface of the formed mochi. The mochi wrapped in this way was frozen in a quick freezer at -40 ° C to produce a mochi processed product having a cross section substantially similar to that shown in FIG.

When the obtained mochi processed product is heated by microwave for about 1 minute in a microwave oven, it does not deform, rupture or protrude, and can be eaten easily with your hand. It had a good flavor that matched the ingredients.

[Comparative Example 1] In the center of a soft mochi 25g, finely cut natural cheese 10g was wrapped with an encrusting machine, and this was 5 cm in diameter.
It was formed into a 1.5 cm-thick round shape and frozen in a -40 ° C. quick freezer to produce a mochi processed product.

When the thus obtained processed mochi was electronically heated in a microwave oven for about 1 minute, the expanded mochi was large, bursting occurred, and the cheese protruded.

〔The invention's effect〕

The mochi processed product manufactured by the manufacturing method of the present invention has the following characteristics because the whole mochi is wrapped in seaweed and frozen once even when heated in a microwave oven. That is,
No elastic deformation or rupture. When the ingredients are contained, the ingredients do not protrude. The mochi does not dry. Does not stick to hands or containers.

In addition, by simply performing simple heating in a microwave oven, it has a good texture and taste like a grilled rice cake.

In addition, if the food used for wrapping has strong tissue, such as laver or perilla leaves, it can withstand stretch of the mochi, does not easily burst, is easy to wrap, and has a particularly good texture. Things are obtained.

Further, when ingredients are included, if the ingredients are softened by heating, such as cheese or chocolate, both the mochi and the ingredients are softened, and a better texture is obtained.

Therefore, the mochi processed product manufactured by the manufacturing method of the present invention is:
It can be eaten as fast food and can be a mochi product that also has fashionability.

[Brief description of the drawings]

FIG. 1 is a schematic cross-sectional view showing a mochi product manufactured in Example 1 according to the present invention, and FIG. 2 is Examples 2 to 4 according to the present invention.
It is a schematic sectional drawing which shows the mochi processed product manufactured by. 1 ... mochi 2 ... nori, perilla leaves 3 ...

Claims (1)

(57) [Claims] 1. A method of manufacturing a frozen processed mochi product suitable for heating in a microwave oven, comprising wrapping a formed mochi with laver, edible leaves or edible sheet food, and then freezing the mochi. Method.