JP2784792B2 - Molded grain food and cooked containers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION INDUSTRIAL APPLICATION Typically, casserole cooking is a cooking consisting of a plurality of food ingredients cooked in an oven. There are casserole dishes made of vegetables, pasta and rice, and casserole dishes mainly made of pasta and cheese such as macaroni. However, all of them are usually taken out of the oven with a spoon and eaten with a fork. That is, at present, there is no casserole dish that can be picked up and held by hand.

[Prior art and its problems] The present inventors have already disclosed in US Pat. No. 3,711,295 a method for producing a molded rice food product in which the skin portion is harder than the central portion and the central dough has “homogeneous consistency”. is suggesting. As clearly shown in FIG. 1 of the above specification, the rice food is a food similar to French fries and has a uniform dough consistency.

Also, the inventor has described in U.S. Pat.No. 3,961,087,
A method of cooking rice and compounding it with starch has also been proposed. In this method, monoglycerides in dry powder form are mixed with other dry ingredients. Add water to the mixture and cook at boiling temperature with rice. The dry powdered monoglycerides, when boiled, form a precipitate without complexing the rice starch into the kernel.

Applicants have already received a registration assessment notice regarding their application for molded rice products that are ideal for microwave cooking.
This product is not fully cooked and hydrated in the center of the grain,
Cooking and hydration are complete when reheated in the microwave.

Microwave oven is a unique re-cooker. That is, frozen rice grains in the center of the frozen food can be cooked, and at the same time, the outer skin of the frozen food can be cooked. In fact, microwave reheating simultaneously provides enough heat and energy to properly and completely cook and hydrate all rice grains anywhere in the frozen food.

The problem is that shaped rice products with undercooked grains are ideal for microwave ovens, but cannot be cooked on toasters. The heating pattern of a toaster is completely different from that of a microwave oven. If a toaster is used to completely cook the partially cooked frozen kernels, the toaster must be used many times, and therefore until the kernels are completely cooked. Then, the outer surface will burn. This is because the heating element of the toaster concentrates heat only on the outer surface of the food. That is, the frozen kernels in the center of the food are only warmed by conduction. Therefore, under normal toaster conditions,
Reheat frozen rice food with insufficiently cooked frozen kernels, because the frozen rice grains only warm up and cannot cook the center of the rice grains and heat for the time required to gelatinize. Then, the frozen kernels in the center of the food become warm, but cannot be cooked sufficiently. Therefore, the foods provided are not satisfactory in terms of taste and are not pleasant to the touch.

The present invention relates to casserole foodstuffs and casserole containers consisting of grains (hereinafter referred to as cereal grains or simply grain) or grains / pasta which do not require any support. This container is a casserole container provided with a cup-shaped recess. Both the casserole food and the casserole container are composed of grains or grains and pasta. The product has a surface skin and the center consists of cooked grains or grains and pasta. The grains are completely cooked, hydrated and gelatinized, and can be quickly reheated from a frozen state even with a toaster or oven toaster.

An object of the present invention is to provide a molded cereal grain food that can be properly reheated even by a cooking appliance such as a toaster or an oven toaster. When the fully cooked is cut open, the central grain is cooked.

Another object of the present invention is to provide whole foods, such as vegetables, dispersed together with fully cooked rice grains and / or other grains.
Fruit, meat, poultry meat, nuts, fish, onion, ham,
It is to provide a molded rice casserole food that does not require any support from apple slices, raisins, shrimp and sesame seeds.

Still another object of the present invention is to provide a molded hot breakfast cereal stick food product that can be heated in a toaster or a microwave oven and can be eaten by hand. This food consists of ground or unground rice, wheat, oats, buckwheat, corn, barley, rye, millet, sorghum and other cereal grains,
It has a surface rind and is made of fully cooked grain in the center. Yet another object of the present invention is that it consists of a mixture of cooked pasta pieces and fully cooked cereal grain in, such as rice, and requires no support with a soft center and a surface shell that completely wraps the casserole. There is no unique casserole food in providing. The skin of this food is crisp with pasta pieces and crisp with cereal grains.

Yet another object of the present invention is to provide a container product that does not require any support, including fully cooked rice grains and / or other grains in the product. This container is a casserole with a cup-shaped recess that can be topped or packed with food after reheating.

Another object of the present invention is to provide a skin and two layers, a first layer of fully cooked cereal grains having a predetermined color and incense, and a first layer of fully cooked cereal grains having different colors and aromas. It is to provide a molded grain casserole with two layers.

Yet another object of the present invention is to provide a casserole that can be picked up by hand during eating and held in hand.

Still another object of the present invention is to provide a novel granola-type bar food that can be served while being heated by a microwave oven or an oven toaster. The product has a surface hull and a center made of well-cooked cellular algrains dispersed with food grains such as fruits and nuts.

It is yet another object of the present invention to provide a nugget-like food with a surface rind and a central part comprising a mass of food such as chicken, vegetables, mushrooms dispersed with fully cooked grains of rice. It is in.

[Description of Embodiments] Hereinafter, illustrated embodiments of the present invention will be described, but the present invention is not limited thereto.

FIG. 1 is a view showing a round-shaped casserole before forming an outer skin and illustrating cooked grains and pasta pieces.

FIG. 2 is a view showing a square-shaped granola-shaped bar food to be cooked in a toaster or a microwave oven before the outer skin is formed, and illustrates a state in which the dough contains different cereal grains and food lumps.

FIG. 3 shows a casserole device provided with a cup-shaped recess made of rice before the outer skin is formed.

FIG. 4 is a view showing a rice cooker after the skin formation, including cooked rice grains inside.

FIGS. 5A, 5B and 5C are diagrams showing the steps of manufacturing a casserole and its container.

FIG. 6 is a view showing a forming apparatus for forming a cereal grain sheet and cutting the sheet into a predetermined shape.

FIG. 7 is a diagram showing a molding apparatus for molding a casserole product having a plurality of cooked grain layers.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention relates to a casserole or casserole-shaped grain or grain / pasta food product that is entirely covered with a surface shell and does not require any support, This food can be held in your hand when you eat. A casserole bowl is a casserole with a cup-shaped recess that can later be topped or packed with food. These casserole and casserole containers can be reheated from a frozen state even by using a reheating device such as a toaster or an oven toaster. This is because the grains of the finished product are fully cooked and hydrated, and the starch in the grains is fully gelatinized.

Hereinafter, in order to simplify the description, the food of the present invention will be referred to as a molded cereal grain food (product). This product is made of rice, or rice and other cereal grains, or grains and pasta, as will be described in detail later.

In a first step, the grains or grains / pasta are cooked thoroughly with hot water or steam or dry toasted and then cooked until the core of the grains is fully gelatinized. When cooking rice, the rice is cooked in a stationary or continuous cooker (not shown, but known and readily available). In this cooker, the grains or grains and pasta pieces are slowly stirred throughout the cooking process.

Another method of cooking rice uses a continuous steam cooker that provides both steam and hot water directly to the rice. The cooker is not shown, but is known and readily available.

The grains or grains / pasta can also be cooked in hot water and / or steam until the core in the grains is fully gelatinized while the starch in the grains is complexed with the starch complexing agent.

The following method is applied when cooking a grain or a grain / pasta in a batch cooker and cooking the starch in hot water at about 88-93 ° C.

First, about 90-136 kg of water is heated to a temperature of about 71 ° C., and then a pre-blend of about 0.45 kg of a starch complexing agent such as glycerol monostearate and about 0.1135 kg of vegetable oil is dispersed in hot water. Next, the temperature is raised to about 88-93 ° C, and then dry, ground or unground rice or rice / pasta pieces are added and cooked.

The shape of the pasta pieces may be different, and for example, vermicelli, noodle-like pasta, rice granular pasta, macaroni-like pasta and the like can be used.

The following grains can be used alone or in a blended form in a crushed and / or uncrushed state.

White rice, brown rice, hot rice, wheat, soybeans, millet,
Corn, oats, barley, rye, buckwheat and sorghum.

Preblends of monoglycerides and vegetable oils are advantageous because, if not present, the monoglycerides themselves would precipitate in boiling water instead of complexing with the starch in the grains. Foods, such as high fat butter, may be used in place of some of the vegetable oils to make preblends.

 Other starch complexing agents that can be used include:

Acetylated monoglyceride, glyceryl monostearate, glyceryl monopalmitate, glycerol monolaurate, glyceryl monomyristate, glyceryl monoarachidate, glyceryl monooleate, glyceryl monolinolate, calcium stearoyl-2-lactylate, sodium steryl-fuma Rate sucrose fatty acids and succinylated monoglycerides.

Cereal grain or cereal grain / pasta is approx.
Cook at 88-93 ° C and slowly blend until almost all of the moisture and complexing agent is absorbed into the grains. next,
Turn off the heat to the cooking kettle and mixer (not shown, but known and readily available) and allow the grain or grain /
Continue to absorb pasta moisture.

Once the grain core is fully cooked, spices with a flavor and / or a mixture of food and / or water, which are cooler than the cooking grains, are added to the cooking kettle to flavor the grains and immediately add cereals. Reduce the temperature of the grain to about 77 ° C. Examples 1, 2, 3, 4, and 5 show some examples of flavor blends that can be incorporated into grains or grains / pasta.

Unless the hot rice grains are cooled, their temperature remains at about 88-93 ° C, even if they have already been removed from the cooker.
When the temperature is about 88-93 ° C, cooking of the rice continues and the surface of the rice eventually becomes dry. This problem is particularly pronounced when the rice has already been fully cooked and hydrated in a cooker.
Because fully cooked rice is soft and brittle, it does not grind or become evenly firm and grainy like French fries.

Two types of flavors can be blended in the cooking grains and / or pasta.

1. Herbs and spices. That is, a soluble / dispersible salt,
Butter, cheese, sodium glutamate, soy sauce, honey, herbs, spices and spices.

2. Natural food. That is, mushrooms, shrimp, vegetables, fruits, nuts, sesame seeds, onions, apples, raisins, and poultry slices and hams can be dispersed along with soft, well-cooked cereal grains.

In addition to the flavorings described above, two ingredients are used to control the golden brown color of the molded grains or the pasta / grain product surface using two well-known and readily available dextrose and sodium acid pyrophosphates. Sodium acid pyrophosphate not only reacts with the amylose of the starch to improve the dough of the product, but also chelates heavy metals so that the surface color of the product is not too dark. Certain dextrose is necessary to develop the surface color of the product when the skin is subsequently formed.

In the next step, the grains are further cooled to harden the dough and improve the resistance in the next molding step. Cool the grains until the temperature is above the freezing temperature but below about 77 ° C, preferably below about 67 ° C. The cooling step begins when the flavor is incorporated into the fully cooked grain.

 After being cooked and cooled in this manner, it is sent to the next molding step.

In order to mold a product while maintaining the appearance of grains in the product, three molding methods can be applied.

1. A casserole 10 as shown in FIG. 1, consisting of cooked rice grains 12 or pasta pieces 14 mixed therewith, or a cup-shaped recess 18 into which food can be later topped or filled.
A casserole container 16 as shown in FIG. 3 which is a casserole provided with the above can be formed into a predetermined shape by the method shown in FIGS. 5A, 5B and 5C.

2. A square granola bar product as shown in Fig. 2.
Nuggets, sticks and bar products of different sizes and shapes, such as 20, can be formed by cutting the grain sheet with a known and readily available forming device shown in FIG.

3. Nuggets, sticks and bar products of different sizes and shapes, such as rectangular granola bar products 20 comprising cooking grains 22 and food pieces 23, are provided with a large-diameter roll and a die hole coated with Teflon (known in the art). And readily available) can be formed using a dual roll forming machine.

 These three molding methods will be described in detail below.

5A, 5B and 5C show the steps of one of the methods used to make the molded product 16 for casserole.

In the first step shown in FIG. 1A, the fully cooked and cooled grains 24 are weighed and placed on the cylinder 26, and the piston 28 is moved to the position "up" on the die plate 26. In a second step, shown in FIG. 5B, the piston 28 is moved downward, inserted into the cylinder 26 and the fully cooked grain 24 is
Reshape into a predetermined shape such as 32. Finally, in a third step shown in FIG. 5C, the platen 34 is moved to the side and the cylinder 26 is moved.
Extruder 32 is extruded. When molding rice ware,
It is necessary to separate the former 32 from the die plate 30 using compressed air or other means. The purpose is to produce a product with the appearance of grains and depressions as shown in FIG. 5 using a minimal amount of shearing action.

One means of making a square product as shown in FIG. 2 with cooked cereal grains in the center of the product is known and readily available. This is a means for supplying a sufficiently cooked cooled rice grain to a die having a die hole by using a forming machine incorporating a large diameter double roll forming device. The diameter of the roll is at least 4 inches. The larger the diameter of the roll, the better. This is because less stirring occurs between the two rolls. Also, the die holes need to be coated with Teflon or other material to reduce friction.

As shown in FIG. 1, the cooked product is sufficiently cooked to retain the appearance of grains and / or pasta in the product,
Another method of producing chilled grains or grains and pasta pieces involves making a grain sheet and cutting it into the desired shape. FIG. 6 shows a molding machine 36 for producing a square product by this method. In a first step, previously cooked and cooled rice grains 38 are compressed between a dual roll forming device (not shown) or between two converging conveyors 40 and converged as a sheet 42 that still retains the appearance of the cooking grains. Send out from conveyor 40. Next, the sheet 42 conveyed by the belt conveyor 44 is compressed by a compression roll 46 to an appropriate thickness. The sheet with this specified thickness 48
Cut into strips 50 at 52. Next, the strip 50 is cut into a desired length with a guillotine cutter 54 to obtain a square product. Both cutting devices are known and are easy to handle.

Molded grain casserole products having a surface skin and a central portion consisting of two layers of different layers of grain or color and flavor can also be produced by the method shown in FIG. However, in this case, the grain is cooked and
It must be hydrated and gelatinized so that toasters and oven toasters can be quickly reheated from frozen.

The molding is performed after the second sheet of the cooked and cooled grains is laminated on the first sheet of the cooked and cooled grains 58.
When the first and second sheets are laminated, they can be cut into different shapes. FIG. 7 shows a molding machine 63 for cutting a square product from a sheet. Double roll forming device (not shown) or first
The cooked and cooled grains 64 are compressed into a first grain sheet 58 using any of the converging vertical belt conveyors 66. The gap between the belts 68 is adjustable so that the sheet thickness at the outlet can be adjusted. The first sheet 58 is placed on the horizontal belt conveyor 70, and the sheet is moved to the second converging vertical belt conveyor 72. Also, the cooked and cooled grains may be prepared using either a dual roll forming device (not shown) or a second converging vertical belt conveyor 72.
74 is compressed into a second grain sheet 60. Belt 76
The gap between them can be adjusted so that the sheet thickness at the outlet can be adjusted. A second grain sheet 60 is laminated on the first sheet 58, and both are compressed by a horizontal belt conveyor 70 into a compression roll 80.
To compress both layers into one layer 62. Next, the laminated sheet 62 is cut into strips 85 using a rotary cutter 82 and a guillotine cutter 84 to obtain a product 86 having a desired size.

When making a composite dough casserole, one of the cooked grain layers is typically constructed using a low cost flavor blend and the other layer is composed of a costly food product. This makes it possible to obtain a casserole having a more excellent flavor and an excellent appearance.

Once the casserole product and the casserole product have been manufactured, they are heated with hot oil or air until the skin forms on the surface. FIG. 3 shows a grain basin that is a casserole with a cup-shaped recess in which food can be packed before the outer skin is formed. FIG. 4 shows the same grain ware with a skin 88 formed on the surface. The vessel 90 has a surface skin
88, the cup-shaped recess 92 and the fully cooked grain 94 inside the product are cut away for clarity.

There are two methods of skin formation: a) oven cooking and b) fry cooking.

Oven cooking can serve two purposes. That is,
a) An outer skin is formed on the surface of a molded body that retains cereal grains in a desired molded body. b) Before freezing the compact, the core of the grain and the starch are completely gelatinized. Particularly, in the case of a molded article suitable for use in a reheating device such as a toaster, a sufficiently cooked, hydrated, and gelatinized grain is important.

A second method of forming the outer skin on the surface of the molded body is a method of frying the molded body with high-temperature fat or alternative fat.
In this case, after the molded body is separated, the outer skin is formed, and the temperature is maintained at about 204 ° C. until the center of the grains is sufficiently gelatinized.
And fry. When removing casserole from fat, it must be defatted.

In the case of a molded body having a large surface area such as a round molded casserole shown in FIG. 1 or a casserole device having a cup-shaped recess as shown in FIG. 3, degreasing is extremely difficult. This is because, if the both ends are not positioned as specified at the time of degreasing, appropriate degreasing of the high-temperature fat in the upper portion of the casserole or the inside of the concave portion does not occur. By blowing hot air or applying vibration, most of the excess fat can be easily removed from the surface of the molded product.

The second step in this method is the deep freezing of casserole / ware. For example, the method may be performed using low-temperature air, liquid nitrogen, or liquid carbon dioxide. About -18
It is desirable to freeze the compact to ℃. Refrigerators are known and can be easily obtained, and thus description thereof is omitted. Finally,
Package the frozen casserole and store it frozen.

When the molded casserole and utensils are thawed, the softness of the surface skin is about the same as in the center. When the product is reheated on a steam table, the softness of its surface skin is still about the same as the center. However, when the product is reheated in a hot air oven, microwave or fryer, the surface hull changes and it becomes tight and crisp. These fully cooked and gelatinized products can be reheated from the frozen form with an automatic toaster or oven toaster.

Example 1 Hand-held grain ware This example is intended for packing food masses and / or sauces,
It describes a new rice product with a recess that can be topped and eaten by hand. It also describes a new method of manufacturing the product.

Traditional rice dishes cannot be held in your hand. This is because cooked rice is placed on a plate and sauce is placed on top of it. These rice dishes must be eaten on a fork because the rice grains are spread throughout the plate.

The rice ware that can be held by hand as shown in Fig. 4 is chicken
It has recesses that can be filled with food (such as ham, eggs, cheese, fruits, beef, chicken and / or sauce), such as a la king. FIG. 3 shows the rice cooker before a skin is formed on the surface. FIG. 4 is a diagram illustrating a fully cooked rice in the center of the product, showing a rice cooker with a skin on the surface.

When the rice cooker is heated from the frozen state on a steam table, the thin, skin-like surface rind becomes as soft as the rice grains in the center. Harder skins can be obtained by reheating in a microwave oven, hot air oven, toaster or hot fry equipment. Hard-surfaced rice products can be packed with food and eaten in your hand.

Rice ware can also be tasted and colored with cheese, herbs and spices. The ingredients in a butter-onion-flavored rice cooker before forming the skin are listed below.

Butter and Onion Flavored Rice Cooker Component % Water 72.85 Long Grain White Rice 22.00 Butter 1.00 Dried Onion 1.00 Salt 1.00 Spices and Herbs 1.00 Glycerol Monostearate 0.20 Dextrose 0.70 MSG 0.20 Sodium Acid Pyrophosphate Fate 0.05 Total 100.00 Example 2 Example 2 It describes a new hot cereal product that can be heated in a toaster or microwave and eaten in your hand. It also describes a new method of manufacturing the product.

Traditional hot cereal products made from dried particles or flakes of oats, rice or wheat need to be eaten with a spoon because when hydrated, they become hot, thick and thick. This is the traditional way of eating hot cereal foods.

A new type of hand-held hot cereal according to the invention can be made from one type of cereal, for example oats, wheat or rice, or a blend of several cereals. The following shows the ingredients in the two cereal products (rice and oats) before forming the hull.

Fruit / fiber-flavored hot cereal stick ingredient % water that can be held in hand 71.00 Medium grain white rice 15.00 Steel cut oats 7.00 Oat blanc 2.25 Dehydrated apple slices 2.75 Honey 1.00 Vegetable oil 1.00 Total 100.00 Example 3 Molded pasta / rice casserole Combine pasta pieces and rice grains, you can eat in your hand. It describes a new rice product that becomes a molded casserole without any support. When reheated from a frozen state using a toaster, microwave oven or hot air oven, the casserole surface becomes crunchy with pasta pieces and crisp with cereal grains. Pasta slices can be seasoned and colored to give a sense of color. Further, the present embodiment describes a novel method for manufacturing the product.

Traditional casserole is a dish combining cheese with food ingredients such as pasta or Spanish rice dishes with vegetables, all of which are oven-cooked using a baking dish. These traditional casserole dishes are spooned out of a baking dish and eaten with a fork, and can be picked up by hand and eaten by hand, a novel food that does not require any support as shown in Figure 1. Is different from

Molded pasta that can be held by hand, as shown in FIG.
Rice casserole has an epidermis-like hull, with a central portion consisting of pasta pieces and fully gelatinized rice grains. In the casserole of the present embodiment, lumps of vegetables, mushrooms and chicken are dispersed together with rice grains and pasta pieces.

To make a molded pasta / rice casserole product, the pasta pieces are first cold-formed using a Buhler Press (not shown, but known). The pasta pieces are then dried and used later or immediately in the next step.

Add about 68 kg of Long Glen Inn oil to rice and add about 18
2kg and glycerol monostearate / oil blend about 0.9
Cook with kg of the mixture. Stir the rice slowly,
Keep the grains from scratching. About 22.7 kg of dried pasta pieces are then added and cooked thoroughly. The heat supply to the cooker is stopped when almost all the surface water has been absorbed. The vegetables, mushrooms and poultry meat pieces are then added with water and dispersed, and the mixture is cooled immediately after seasoning the cooked rice / pasta. The mixture is further cooled and molded into casserole, about 204 ° C., until a crust forms on the surface.
Fry or oven cook at about 260 ° C. Finally, the product is flash frozen and packaged.

Below is pasta / rice casserole seasoned with chicken, mushroom and vegetable chunks (before hulls are formed)
The components are shown.

Vegetables / mushrooms and pasta formed from chicken masses / rice casserole component % water 70.00 dried pasta slices 8.20 long grain white rice 15.00 dehydrated vegetable slices 1.40 dehydrated mushroom slices 1.30 dehydrated chicken masses 1.00 dried onion 0.30 dried garlic 0.30 salt 1.03 spices and herbs 0.20 Glycerol Monostearate 0.21 Dextrose 0.70 MSG 0.30 Sodium Acid Pyrophosphate 0.06 Total 100.00 Example 4 Toaster or Microwave Cooking Granola Bar This example can be heated in a microwave or toaster.
It describes a new type of granola bar that can be eaten while hot. It also describes a new method of manufacturing the product.

Traditional granola-type bars cannot be heated in a toaster or microwave and cannot be eaten hot. This is because when heated in a microwave oven or a toaster, the granola bars retain the dried cereal component in a syrup binder that melts and completely breaks down the tissue.

This novel type of granola bar product, shown in FIG. 2, can be heated in a microwave or oven toaster and eaten while hot. What is shown in this example is
It consists of a blend of two cereals seasoned with nuts and apple pieces, rice and oats. Alternatively, the hot granola bar product can be made of one type of cereal, such as oats, wheat or rice, or other cereals.

If several different cereals are used for the same product, they can be cooked separately to make the best use of the dough here. These cereals can be cooked and gelatinized with hot water or steam. Or toast without water,
Before hydration, it may be seasoned. However, when using cereals in the same system, first cook the cereals that require a long cooking, then add the remaining cereals sequentially,
Use the fabric of each cereal simultaneously.

The main component of cereal grains is starch. During the cooking process, a small amount of starch dissolves in the water from the grains. When the cooking water is absorbed into the grains, the starch in solution covers the individual grains, so that when pressed during molding, the starch on the surface binds the individual grains.

For example, when cooking certain cereals such as wheat, the starch on the surface of the grain particles may be insufficient, so add starch and coat the grains or particles,
Attach when compressed. These starches and / or
Alternatively, the gum is incorporated into a spice solution that is later absorbed by the particles. The fully cooked seasoned cereal grains are then formed into 2 to 4 inch long bars and cooked with either hot air or hot oil until a thin, skin-like skin is formed. Next, it is frozen and stored frozen.

The components of the apple / nut flavored hot granola bar before forming the outer skin are shown below.

Nut / apple-flavored toaster or microwave cooked granola bar ingredient % water 71.15 long grain white rice 19.00 steel cut oats 5.00 dehydrated apple slices 1.00 chopped nuts 1.00 honey 1.00 vegetable oil 1.00 distilled glycerol monostearate 0.20 sodium acid pyrophosphate 0.05 total 100.00 5. Fully Gelatinized Rice Grains and Food Lump Nuggets This example describes a novel snack product with a surface hull, consisting of a central portion of chicken, vegetables, mushrooms and other lumps dispersed with heavy-duty seratinized rice grains. Is what you do.

The components of the cheese-flavored rice product before forming the skin are listed below.

Chicken, vegetables and cheese-flavored rice nuggets component% water 70.00 Long grain white rice 20.00 cheddar cheese 2.00 Chicken of mass 1.50 mushroom of mass 2.00 vegetables of mass 2.00 salt 1.00 dextrose 0.70 MSG 0.25 spices / herbs 0.30 glycerol monostearate with a mass of mushroom 0.20 Sodium acid pyrophosphate 0.05 Total 100.00 The above methods and examples are merely illustrative of the application of the principles of the present invention, and many modifications may be made without departing from the scope of the present invention.

[Brief description of the drawings]

FIG. 1 is a diagram showing a round-shaped casserole before forming an outer skin and illustrating cooked grains and pasta. FIG. 2 is a view showing a square-shaped granola-shaped bar food to be cooked in a toaster or a microwave oven before the outer skin is formed, and illustrates a state in which the dough contains different cereal grains and food lumps. FIG. 3 shows a casserole device provided with a cup-shaped recess made of rice before the outer skin is formed. FIG. 4 is a view showing a rice cooker after the skin formation, including cooked rice grains inside. FIGS. 5A, 5B and 5C are diagrams showing the steps of manufacturing a casserole and its container. FIG. 6 is a view showing a forming apparatus for forming a cereal grain sheet and cutting the sheet into a predetermined shape. FIG. 7 is a diagram showing a molding apparatus for molding a casserole product having a plurality of cooked grain layers. 10 is casserole, 12 is rice grain, 14 is pasta pieces, 20 is bar product, 26 is cylinder, 28 is piston, 30 is die plate, 40 is converging conveyor, 44 is compression roll, 50 is strip, 52 is rotary cutter, 54 is a guillotine cutter, 66 is a belt conveyor, 70 is a belt conveyor, 72 is a belt conveyor, 82 is a rotary cutter, and 84 is a guillotine cutter.

Claims (18)

(57) [Claims] (1) having all or part of the appearance of cereal grains, fully cooking and hydrating the cereal grains,
In addition, in producing a molded cereal grain food product in which the starch particles are gelatinized, a) each grain is sufficiently cooked and about 0.45 kg is added to each grain.
Cook about 45 kg of cereal grains in hot water at a temperature of about 88-93 ° C until absorbing 9-1.36 kg of water; b) less than about 77 ° C of cereal grains cooked at about 88-93 ° C with water and spices C) forming a sufficiently cooked and cooled cereal grain with a device having a small shearing action, and holding the whole or a part of the fully cooked and cooled cereal grain in the molded body; d) The surface of the cereal grain compact is heated until a thin, skin-like skin forms on the surface so that all or part of the sufficiently cooled cereal grain on the compact surface is visible through the skin layer. And e) a step of freezing the cereal grain molded product, the method comprising the steps of: 2. The method according to claim 1, wherein the cooking step comprises about 0.45 kg of the starch complexing agent and about 0.4 kg of the dry cereal grains of the raw material.
2. The method of claim 1 including the step of blending 1135 kg of a pre-blend of vegetable oil. 3. Glyceryl monostearate, glyceryl monopalmitate, acetylated monoglycerides, glycerol monolaurate, glyceryl monomyristate, glyceryl monoarachidate, glyceryl monooleate, glyceryl monolinolate, calcium stearoyl-2-lactylate , Sodium stearoyl-2
3. The method according to claim 2, wherein the starch complexing agent is selected from the group consisting of lactylate, polyoxyethylene monostearate, sodium stearoyl-fumarate sucrose fatty acid and succinylated monoglycerides. 4. A cereal grain selected from the group consisting of white rice, brown rice, wild rice, boiled rice, wheat, oats, buckwheat, corn, barley, rye, millet or sorghum, and these cereal grains are used alone or in combination of two or more. 3. The method according to claim 2, wherein the cooking is carried out in combination with non-crushed grains, crushed grains and mechanically finely divided or crushed grains in combination. . 5. A cereal grain selected from the group consisting of white rice, brown rice, wild rice, boiled rice, wheat, oats, buckwheat, corn, barley, rye, millet or sorghum, and these cereal grains are used alone or in combination of two or more. Used in combination as a non-crushing grain, a crushed grain, and mechanically finely divided or ground grains in the cooker, the cereal grains requiring long cooking times are first added to the cooker. 3. The method according to claim 2, further comprising sequentially adding other cereal grains requiring a short cooking time so that all the grains are sufficiently cooked in substantially the same time. 6. The method according to claim 2, wherein each cereal grain is cooked in a separate cooker and then blended before molding. 7. One of the flavors comprises a cooked pasta piece comprising one or more of vermicelli rods, noodle-shaped pasta pieces, rice-molded pasta pieces and macaroni-like pasta pieces, wherein the flavor is incorporated into the cereal grain mixture in color and color. 3. The method according to claim 2, wherein the particles are dispersed as dough particles. 8. The method of claim 2 wherein one of the flavoring agents is a natural food, wherein the water is dispersed with the cooked hot cereal grains to quench the hot cereal grains to a temperature of less than about 77 ° C. 9. One of the flavors is a mixture of water and herbs / spices, and the flavor is dispersed and seasoned together with the cooked hot cereal grains to reduce the hot cereal grains.
3. The method according to claim 2, wherein the temperature is rapidly cooled to a temperature of less than 77C. 10. The method according to claim 2, wherein sodium acid pyrophosphate and dextrose are added together with a flavoring agent. 11. The method according to claim 2, wherein starch, gum or other binder is added to the flavoring solution, and the binder is coated on the surface of each cooked cereal grain piece when the cereal grain is cooled and seasoned. The manufacturing method as described. 12. A means for molding cereal grains and a cereal grain which retains the appearance of a part of said grains is formed by pressing cooked grains into a predetermined shape using a piston. 3. The manufacturing method according to claim 2, comprising extruding from a mold or cylinder having a different shape and transporting. 13. Another means of forming a cereal grain that retains the cereal grain dough appearance is to press the cooked grains using a low shear, large diameter dual roll forming apparatus to form a continuous sheet. 3. The method according to claim 2, wherein the sheet is cut into a desired shape. 14. A method for molding a cereal grain which retains the appearance of the cereal grain and a part thereof,
Using a large shear sheet device with small shearing action
3. The method according to claim 2, wherein the cell grain is pressed to form a sheet, and the sheet is cut into a desired shape. 15. A cereal grain second seasoning dough sheet is laminated on a cereal grain second seasoning dough sheet, both sheets are pressed, and the pressed laminated sheet is cut into a desired shape. Manufacturing method. 16. The method of claim 2 wherein one means of forming a thin, skin-like skin on the surface of the compact comprises frying at about 204 ° C. in fat or alternative fat. 17. The manufacturing method according to claim 16, wherein both ends of the fried casserole and / or the vessel are positioned to degrease the concave portion and the upper portion of the molded body. 18. The method of claim 2 wherein one means of forming a thin, skin-like outer skin on the surface of the compact comprises oven-cooking at about 204-260 ° C.