JP2900319B1 - Manufacturing method of dried scorched rice - Google Patents

Abstract

Kind Code: A1 The present invention provides a boiled rice that expands during frying without using any additives. In addition, it can be made by a simple cooking method, does not break down even after long-term storage or fried, and has a smooth texture. SOLUTION: A process of steaming glutinous rice soaked in water, a process of exposing steamed cooked rice to water, a process of baking and press-molding cooked rice exposed to water, and a process of baking and press-molding cooked rice. Drying the dried rice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing dried scorched rice, and more particularly to a method for producing dried scorched rice used for scorched dishes such as Chinese dishes.

[0002]

2. Description of the Related Art In recent years, in Chinese cuisine, hot pot dishes, so-called burnt dishes, have been attracting attention. This is just before eating
It is a dish that enjoys the crackling sound that occurs when hot roasted rice served on a plate is covered with bean jam, gohona and gomoku. Nabe Tomoe is only used in some high-end Chinese restaurants because it is difficult to produce the sound produced when putting bean paste, and has not yet become popular.

[0003] In Nabemo cuisine, it is not clear why the sound is produced when the bean paste is put on the rice. However, it can be said that at least the burned rice does not produce sound unless it expands when fried. In Nabe Tomomi, it is very difficult to make the boiled rice swelled, and this is considered to be one of the reasons that Nabe Tomomi is difficult to spread in general.

[0004]

SUMMARY OF THE INVENTION Therefore, the present inventor aims to provide boiled rice which expands during frying,
Various experiments and studies were conducted. At that time, an object of the present invention is to provide cooked rice which can be prepared by a simple cooking method, does not break down even after long-term storage or fried, and has a smooth texture. Another object was to provide a desired scorched rice without using any additives. As a result, the inventors have found that the above-mentioned problems can be solved by dry rice cooked through a predetermined process for a specific raw material component, and have completed the present invention.

[0005]

That is, in the present invention, a step of steaming glutinous rice soaked in water, a step of exposing steamed cooked rice to water, a step of baking and pressure-molding the rice cooked to water, A method for producing a dried boiled rice, comprising: a step of drying the boiled rice formed by firing and pressure molding.
When using the cooked rice manufactured by such a method of manufacturing the dried burned rice, a desired cooked rice can be easily prepared only by frying the oil when cooking. Moreover, since it is a processed food that has been subjected to a drying treatment, it can be stored for a long time and can be easily cooked.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing dried scorched rice according to the present invention will be described in detail with reference to the accompanying drawings. FIG. 1 is a schematic view showing each production process in the method for producing dried boiled rice, and FIG. 2 is an explanatory diagram showing a state where the dried boiled rice is expanded by frying.

First, as a raw material for making dried scorched rice,
Use glutinous rice or blended rice with glutinous rice as the main ingredient. This is to use the properties of glutinous rice and to provide scoured rice that has a smooth texture and is easily expanded. Dried rice cooked using glutinous rice as a main ingredient also has the advantage that the sticking of rice grains is strong, so that crushing due to long-term storage or frying can be reduced. When using blended rice, it is preferable to mix glutinous rice and non-glutinous rice, and to make the amount of non-glutinous rice less than about 10% of the whole. This is because, if the amount of the non-glutinous rice is large, the formed scorched rice may be broken when dried, or broken during storage or transportation of the product, thereby losing value as a product. In addition, dried scorched rice using blended rice with a large amount of non-glutinous rice,
It also has drawbacks such as being not expanded when frying, making it difficult to produce a sound even if it is wrapped with bean paste, and having less texture compared to rice cooked using glutinous rice as a main raw material.

Next, each manufacturing process will be described with reference to FIG.

After the glutinous rice or the blended rice as a raw material is prepared, it is immersed in water for a predetermined time. The time required for water immersion is generally within 3 hours, similar to the time for water immersion before steaming glutinous rice. This is because if the water used to soak the raw rice contains a lot of iron, if the soaking time exceeds 3 hours, the steamed cooked rice may take on a blackish tint and the appearance of the burnt rice will deteriorate Because.

Steaming Rice soaked in water for a predetermined time is placed in a steamer such as a steaming basket and heated.
Then steam until it swells.

Exposure to water Transfer the steamed cooked rice to a container, such as a shrimp, and pour water from above. This is to prevent rice grains from adhering to each other to form a rice cake by the subsequent baking and pressure molding. Sticky rice is also hardened when it cools, making it difficult to mold. This is to prevent the steamed cooked rice from hardening and to loosen the cooled hardened rice by exposing it to water.

Baking / Pressure Molding Rice cooked to water is placed on a heated iron plate with oil spread. At this time, a wooden frame is placed on the iron plate in advance. After the cooked rice is poured into a wooden frame and leveled, the cooked rice in the wooden frame is pressed by a flat plate and formed. At this time, only the bottom surface of the cooked rice in the wooden frame is made brown, and the top and side surfaces of the cooked rice are not burnt. In addition, when the cooked rice exposed to water is used, it is possible to prevent the rice grains from being crushed into a rice cake-like shape even on the bottom surface which has been burnt to a fox. The temperature of the iron plate to be heated depends on the time required for baking and pressing, but is set to a temperature at which the bottom surface of the cooked rice does not become charred. The reason why the cooked rice in the wooden frame is pressed by the flat plate is not only to adjust the shape as a product but also to prevent the shape from being broken even when fried during cooking.

Cutting Boiled rice formed by firing and pressing is cut into a predetermined size,
Cut into cm x 5 cm.

Drying Cooked rice cut to a predetermined size is dried by a machine. As a drying method, known means such as hot air drying and heat drying is used. Burned rice dried after pressing is free from deterioration and crushing even when stored for a long time. For example, when only glutinous rice is used as a raw material, depending on the dry state, even if stored for two years or more, there is no deterioration or crushing.

[0015] The dried rice cooked by such a method can be expanded by frying during cooking and enjoy a smooth texture even though no additives are used.

Next, a method of cooking the dried rice cooked by the method of the present invention will be described. Heat the wok poured with vegetable oil to bring the oil temperature to around 170 ° C. Next, put the required number of dried scoured rice in a wok and fry in oil. Then, as soon as the dried scoured rice comes to the surface,
Return this. When frying at 170 ° C., the first dried scoured rice expands 2-3 times in the thickness and width directions. As shown in FIG. 2, the dried scoured rice swells on the scorched top and side surfaces while maintaining its shape at the scorched portion of the bottom surface. Therefore, the boiled rice that has been fried and expanded has a curved shape with a warped bottom surface. Next, the expanded boiled rice is drained and then transferred to a plate, and while the boiled rice does not cool down, hot bean paste, such as Happo greens and gomoku, are prepared separately. Then, the crackling sound peculiar to the Nabe Tomoe cuisine is heard. When you actually eat it, you can enjoy the smooth texture of burned rice made from sticky rice.

[0017]

According to the method for producing dried scorched rice according to the present invention,
It is possible to provide boiled rice which is expanded by a simple cooking method. In addition, it is possible to provide a scorched rice excellent in texture without being broken by long-term storage or frying during cooking.

[Brief description of the drawings]

FIG. 1 is a schematic view showing each production step in a method for producing dried scorched rice.

FIG. 2 is an explanatory diagram showing a state in which dried fried rice is expanded by frying.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/10 A23G 3/00-3/32

Claims (2)

(57) [Claims] 1. A step of steaming glutinous rice soaked in water, a step of exposing steamed cooked rice to water, a step of firing and pressure-forming the rice exposed to water, and a step of firing and pressure-forming rice. A process for drying the rice, comprising: 2. The method according to claim 1, wherein the glutinous rice is mixed with non-glutinous rice, and the amount of non-glutinous rice is set to 10% or less of the whole.