JP2967347B1 - Grilled rice balls - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To reduce the amount of rice per piece because only the thickness is reduced while maintaining the size of a conventional grilled rice ball, and when a few pieces are combined, an appropriate amount of rice can be reduced. The range of choices is widened, and the savoryness unique to grilled rice balls is not reduced so much compared to the past, the fragrance unique to grilled rice balls is not reduced, the texture unique to crisp grilled rice balls can be enjoyed enough and it is flat Easy to hold and eat. Furthermore, by adding ingredients, you can enrich the variety of tastes and keep it tired, and it is also the best as a sake tasting. SOLUTION: Rice is made by mixing rice and rice with rice, such as glutinous rice, so that about 20% of the total amount of rice is rice cake. Mixed rice, triangular onigiri with a thickness of about 1/8 to 1/4 of the length of one side 2 of the triangle, or circular onigiri with the same thickness Formed and baked on this side.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to grilled rice balls.

[0002]

2. Description of the Related Art Normally, baked rice balls are obtained by hardening ordinary rice such as glutinous rice to a suitable size, and adding a seasoning such as soy sauce or miso to the surface. Such grilled rice balls are more fragrant than ordinary rice balls, and are useful as long-lasting rice balls.

[0003] Grilled rice balls have been mainly produced at home, but they have been present as one of the menus of rice at restaurants that provide alcoholic beverages such as small restaurants and izakayas, and in recent years, such as convenience stores and supermarkets. It is also one of the products at retail stores.

[0004]

However, conventional grilled rice balls are almost the same size as ordinary rice balls. In the case of women, children, the elderly, etc., when eating a small meal, one ordinary rice ball may be too much, and if the same target person or other person eats two, three or more, The last one may be too large, and the same applies to grilled rice balls.

[0005] In such a case, it is only necessary to make a small piece of ordinary onigiri, but if the baked onigiri is made into a small lump, the surface area becomes small, and as a result, the baked rice ball has a small surface area and the fragrance peculiar to baked onigiri is reduced. Would.

SUMMARY OF THE INVENTION An object of the present invention is to eliminate the disadvantages of the prior art, reduce the amount of rice in comparison with conventional grilled rice balls without reducing the grilled surface, and provide a plurality of rice balls as a set. Another object of the present invention is to provide a baked rice ball in which an appropriate amount can be selected as a whole.

[0007]

Means for Solving the Problems In order to achieve the above-mentioned object, the present invention firstly sets out about 10 to 40% of the total amount of rice as rice cake rice so that glutinous rice or the like is used. And rice cooked by mixing rice with rice cake, and as an ingredient for rice, mixed with chili pepper and mixed rice, the thickness is about 1/8 to 1/4 of the length of one side of the triangle Form a triangular rice ball made of thin, or 1/6 to the diameter
The point is that a round rice ball having a thickness of about 1/3 is formed and the surface of the rice ball is baked.

[0008] Second, rice is a mixture of rice and rice, which is made by mixing rice and rice, so that about 10 to 40% of the total rice is rice cake. Salmon, cut white sesame, and raw green leaves are mixed as rice, and the rice is made into a triangular rice ball with a thickness of about 1/8 to 1/4 of the length of one side of the triangle. Alternatively, the gist is to form a circular rice ball having a thickness of about 1/6 to 1/3 of the diameter, and bake the surface of the rice ball.

Third, rice is a mixture of rice and rice, which is made by mixing rice and rice, so that about 10 to 40% of the total rice is rice cake. As an ingredient, mix sesame kelp and mix rice to form a triangular rice ball with a thickness of about 1/8 to 1/4 of the length of one side of the triangle. 1/6 to 1 for diameter
The gist is to form a circular rice ball having a thickness of about / 3 and bake the surface of the rice ball.

[0010] Fourth, rice is made by mixing rice and rice with rice, such as glutinous rice, so that about 10 to 40% of the total rice is rice cake. Ingredients: Yukari (dried plum perilla), crushed dried plums mixed and mixed as rice, 1/8 to 1/4 the thickness of one side of the triangle
Form a triangular onigiri with a thickness of about 3 mm, or form a circular onigiri with a thickness about 1/6 to 1/3 of the diameter, and bake the surface of this rice ball. The point is to become.

Fifth, rice is a mixture of rice and rice, which is made by mixing rice and rice, so that about 10 to 40% of the total rice is rice cake. Ingredients: bonito, shichimi pepper, tosa soy sauce, and a chemical seasoning in appropriate amounts and mixed as rice. The thickness is 1/8 to 1 with respect to the length of one side of the triangle.
Form a triangular onigiri with a thickness of about / 4, or form a circular onigiri with a thickness of about 1/6 to 1/3 of the diameter, and bake the surface of this onigiri. The point is to give it.

Sixth, rice is made by mixing rice and rice, such as glutinous rice, and cooked so that about 10 to 40% of the total rice is rice cake. Ingredients include chopped beef Yamato, chopped pine nuts, curry powder, and a little bit of salted water. Rice is mixed and has a thickness of about 1/8 to 1/4 of the length of one side of the triangle. To form a triangular onigiri made of thinness, or to form a circular onigiri having a thickness of about 1/6 to 1/3 of the diameter, and bake the surface of this onigiri It is the gist.

Seventh, rice is a mixture of rice and rice, which is made by mixing rice and rice, so that about 10 to 40% of the total rice is rice cake. As an ingredient, rice is mixed with shredded simmered tsukudani (boiled seaweed), chopped Japanese pepper, and a little salt water, and the thickness is about 1/8 to 1/4 of the length of one side of the triangle. To form a triangular rice ball consisting of
The gist is to form a circular rice ball having a thickness of about 6 to 1/3 and bake the surface of the rice ball.

Eighth, mix rice with rice, such as rice and rice, and mix with thin soy sauce and sweet vinegar so that about 10 to 40% of the total rice is rice cake. In the rice, mix the rice with apple mentaiko and mix it as rice.
Form a triangular rice ball with a thickness of about 1/8 to 1/4 of the length of one side of the triangle, or a thickness of about 1/6 to 1/3 of the diameter The main point is to form a circular rice ball having the thickness of 1 mm and bake the surface of the rice ball.

According to the present invention, by reducing the total amount of rice per onigiri, the range of selection of an appropriate amount can be widened, and each onigiri has a triangular size. Since only the thickness was reduced to about 1/3 of the conventional one while securing the same as before, the area of the surface to be baked was not so different from the conventional one, and the same fragrance as the conventional one could be obtained, and it was further crisp Enjoy the texture.

[0016] In addition, if one rice ball is too thin, it cannot be firmly hardened, so it is easy for the rice ball to lose its shape. In this way, even if the rice cake becomes a bridge and is thin, it does not lose its shape.

The mixing ratio of the rice cake is about 20% of the whole rice, so that a good connection can be obtained. That is, rice with rice cake loses moisture over time and becomes hard. If rice cake exceeds 20%, the rice becomes too hard and loses its texture, and in some cases, it cannot be eaten. On the other hand, if it is less than 20%, the function as a connection cannot be exhibited, and there is a possibility that the mold will be lost.

Further, it is possible to obtain a thickness suitable for selling a plurality of sets as a set.

Conventionally, baked rice balls are based on soy sauce flavor or miso flavor, have a poor taste variation, and are easy to get tired of when eating a plurality of rice balls. Ingredients can be mixed into rice and baked to make it possible to increase the variety of flavors by changing the type of ingredients, and as mentioned above, this is related to the small amount of rice per piece You can enjoy a variety of flavors because it is easy to eat more than one.

[0020] In addition, because the ingredients are included, it becomes the best thing as a knob when drinking, and it is thin and easy to eat.
Since the quantity of rice per piece is small, there is no risk of eating too much as a staple food other than a pinch.

According to the present invention as set forth in claims 10 to 18,
It is almost the same as the above-mentioned operation, but in addition to the above-mentioned operation, the circular shape can give a feeling like a rice cracker, and can obtain novelty.

[0022]

Embodiments of the present invention will be described below in detail with reference to the drawings. FIG. 1 is a perspective view showing a first embodiment of a grilled rice ball according to the present invention.

In FIG. 1, reference numeral 1 denotes a baked rice ball. When making the rice, first, assuming that the total amount of rice is 5 units, the amount of rice cake in the whole rice cake rice and rice cake rice is reduced. Cook to about 20% and cook 1,335g of rice.

24 g of chili men's pepper is mixed with 267 g of the cooked rice as a component 4 to make a mixed rice. The length of one side 2 of the triangle is about 80 mm, and the length of one side 2 of the triangle is The thickness 3 is about 1/8 to 1/4, that is, 10
A triangular rice ball having a thickness of about 20 mm, preferably about 15 mm is formed.

Then, the front and back of the rice ball were lightly baked. When baked, the water evaporates, so the length of one side of the triangle shrinks by about 10 mm to about 70 mm, and the thickness is 3
Is also reduced by about 2 to 3 mm to about 7 to 13 mm. The size of the triangle is the same as a conventional grilled rice ball, but the thickness is about half. One onigiri is about
It will be about 70 g.

As a second embodiment, salmon 34 is used as an ingredient 4 for 267 g of cooked rice mixed with about 20% of the rice cake.
g, 2 g of cut white sesame seeds and 2 pieces of raw green leaves to make a mixed rice, and this is 3/1/3 of the length of one side 2 of the triangle.
Triangular rice balls having a thickness of about 8 to 1/4 were formed, and the surface of the rice balls was baked.

As a third embodiment, as an ingredient 4, 12 g of sesame kelp is mixed with 267 g of the cooked rice mixed with about 20% of the rice cake to make a mixed rice, and this is mixed with one side 2 of a triangle.
Was formed into a triangular rice ball having a thickness of about 1/8 to 1/4 of the length of the rice ball, and the surface of the rice ball was baked.

As a fourth embodiment, 8 g of Yukari (dried plum perilla) and 2 pieces of crushed dried plum are mixed as a tool 4 with 267 g of cooked rice mixed with about 20% of the rice cake to make rice. With thickness 3 to length of one side 2 of triangle
Formed a triangular rice ball having a thickness of about 1/8 to 1/4, and baked the surface of the rice ball.

As a fifth embodiment, bonito sushi 6 is used as an ingredient 4 with respect to 267 g of cooked cooked rice mixed with about 20% of the rice cake.
g, 2 g of Shichimi pepper, 5 cc of Tosa soy sauce, and an appropriate amount of a chemical seasoning (trade name: Ajinomoto) to make mixed rice, and the thickness is about 1/8 to 1/4 of the length of one side of the triangle. We formed a triangular onigiri made of the same thickness and baked the surface of this onigiri.

As a sixth embodiment, as an ingredient 4, for 267 g of cooked cooked rice mixed with about 20% of the rice cake, 100 g of beef stew (chopped), 10 g of pine nuts (chopped), 3 g of curry powder, salt water Mix a little to make mixed rice, and form a triangular onigiri with a thickness of about 1/8 to 1/4 of the length of one side of the triangle, and bake the side of this rice ball I gave it.

As a seventh embodiment, 50 g (chopped) of shijimi seaweed and 5 ginseng of Japanese pepper are used as ingredients 4 for 267 g of cooked garnish rice mixed with about 20% of the rice cake rice.
g (chopped) and a little salt water to make a mixed rice, and form a triangular onigiri with a thickness of about 1/8 to 1/4 of the length of one side of the triangle, I baked this rice ball.

In the above embodiment, ordinary rice such as glutinous rice and rice cake were mixed so that the amount of rice cake was about 20% in the whole, but the amount of rice cake was about 10% to 40%. It is possible to vary to the extent. It is possible to change the ratio between the case of machine manufacture and the case of handmade, and also to change the ratio depending on the age of eating.

As an eighth embodiment, it is possible to use grilled rice with cooked rice. The cooked rice is bonito dashi for a rice shochu mixed with rice such as rice and rice, so that about 10 to 40% of the total rice is rice cake.
1,800cc Rice made with a mixture of 60cc of light-mouthed soy sauce and 40cc of sweet vinegar, mixed with apple mentaiko to make rice, which is about 1/8 to 1/4 the thickness of one side of the triangle We formed a triangular onigiri made of the same thickness and baked the surface of this onigiri.

The apple mentaiko is obtained by baking an apple once on a grill, crushing it with a robocoup to 70 g each, and mixing 5 g of loosened mentaiko.

In addition, vegetable, fish, and meat soups may be used in place of the bonito stock. Further, instead of apple mentaiko, commercially available sprinkle, mentaiko, sesame salt and the like can be used.

In the above embodiment, miso can be added as a seasoning. When making mixed rice and adding miso to it, besides ordinary miso, if powdered dried miso is used, it will mix well.

When such a grilled rice ball 1 of the present invention is provided at a restaurant such as a small restaurant or a restaurant, one of the first to fifth embodiments is appropriately selected, and as shown in FIG. Serve as a set of grilled rice balls 1 on a plate.

In this case, as described above, since the amount of rice is about half that of conventional grilled rice balls, as compared with conventional grilled rice balls, even if various kinds of rice balls are put out as a set, one of the conventional grilled rice balls can be used. Or just one and a half rice.

When the grilled rice ball 1 of the present invention is to be sold at a store such as a convenience store, the ones of the first to fifth embodiments are appropriately selected as shown in FIG. 3 to 5 pieces can be sold as a set in a pack 5 or other packaging.

FIG. 4 shows another embodiment of the grilled rice ball according to the present invention, in which the triangular shape in the above embodiment is circular. As an example, the diameter 6 is about 80 to 100 mm, and the thickness 3 is about 1/6 to 1/3 of the diameter 6, that is, about 10 to 20 mm thin, preferably about 15 mm. To form

Then, the front and back of the rice ball were lightly baked. When baked, the water evaporates, so the length of the diameter shrinks by about 10 mm to about 70-90 mm, and the thickness is 2,
The thickness is reduced by about 3 mm to about 7 to 13 mm. The size of the circle is the same as a conventional grilled rice ball, but the thickness is about half. One onigiri weighs about 70 g.

Others are the same as those of the above-described embodiment.
Various variations can be adopted for this round grilled rice ball.

Further, although not shown in the drawings as another embodiment, a glue, kelp, golden egg,
A sheet-shaped food such as a squid sheet may be provided.

[0044]

The above-described baked rice balls of the present invention are preferred not only for snacks but also for snacks and sake, and can target a wide range of customers as products, but have the following effects. Things.

Since only the thickness is reduced while maintaining the size of the triangle of the conventional grilled rice ball, the amount of rice per piece can be reduced. Spreads.

Further, since only the thickness is reduced, the baked rice ball does not need to be reduced so much in comparison with the conventional one, and the fragrance characteristic of the grilled rice ball is not reduced. It is flat, easy to hold and easy to eat.

Further, by adding ingredients, the variety of tastes can be enhanced, the taste can be maintained even when cooled, and the food can be kept tired, so that it is the most suitable as an appetizer.

[Brief description of the drawings]

FIG. 1 is a perspective view showing one embodiment of a grilled rice ball according to the present invention.

FIG. 2 is a perspective view showing a combination of a plurality of grilled rice balls according to the present invention.

FIG. 3 is a perspective view showing an example of packaging of a plurality of combinations of grilled rice balls according to the present invention.

FIG. 4 is a perspective view showing another embodiment of a grilled rice ball according to the present invention.

[Explanation of symbols]

 1 ... baked rice ball 2 ... side 3 ... thickness 4 ... tool 5 ... pack 6 ... diameter

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

Claims (16)

(57) [Claims] [1] A rice cooked by mixing rice and rice, such as rice and rice, so that about 10 to 40% of the total rice becomes rice cake. , Mixed with chili men's pepper to form a mixed rice, forming a triangular rice ball with a thickness of about 1/8 to 1/4 of the length of one side of the triangle, and bake the rice ball Grilled rice balls characterized by becoming. 2. A rice cooked by mixing rice and rice, such as rice and rice, so that about 10 to 40% of the total rice is rice cake. , Salmon, cut white sesame, and raw green leaf are mixed to form a mixed rice, forming a triangular rice ball with a thickness of about 1/8 to 1/4 of the length of one side of the triangle. A grilled rice ball characterized by baking the rice ball. 3. A rice cooked by mixing rice and rice with rice, such as glutinous rice, so that about 10 to 40% of the total amount of rice is rice cake. , Mix sesame kelp and mix rice to form a triangular onigiri with a thickness of about 1/8 to 1/4 of the length of one side of the triangle, and bake the side of this rice ball Grilled rice balls characterized by becoming. 4. A rice cooked by mixing rice and rice with rice, such as glutinous rice, so that about 10 to 40% of the total rice is rice cake. , Yukari (dried plum perilla), crushed dried plums and mixed rice to form triangular rice balls with a thickness of about 1/8 to 1/4 of the length of one side of the triangle Then, the grilled rice ball is characterized by baking the side of this rice ball. 5. Rice which is made by mixing rice and rice with rice, such as rice and rice, so that about 10 to 40% of the total rice is rice cake. Bonito, katsuobushi, shichimi pepper, tosa soy sauce and chemical seasoning in an appropriate amount and mixed as rice. The thickness is 1/8 to 1/4 of the length of one side of the triangle.
A grilled rice ball characterized by forming a triangular rice ball consisting of a small thickness and baking the surface of this rice ball. 6. A rice cooked by mixing rice and rice, such as glutinous rice, so that about 10 to 40% of the total rice is rice cake. , Chopped beef, boiled yamato, chopped pine nuts, curry powder, a little salt water and mix as rice, 1/8 of the thickness of one side of the triangle
A grilled rice ball characterized by forming a triangular rice ball of about 1/4 thickness and baking the surface of this rice ball. 7. A rice cooked by mixing rice and rice with rice, such as glutinous rice, so that about 10 to 40% of the total rice becomes rice cake. , Simmered in a spicy boiled seaweed, mixed with simmered tsukudani, chopped peppercorns, and a little salt water to make a mixed rice that is about 1/8 to 1/4 the thickness of one side of the triangle A baked rice ball characterized by forming a triangular rice ball made of sashimi and baking the surface of this rice ball. 8. Mixing ordinary rice such as glutinous rice and rice cake rice so that about 10 to 40% of the total amount of rice is rice cake rice,
Mixed rice with light soy sauce and sweet vinegar and cooked, mixed with rice, mixed with apple mentaiko and mixed with rice. The thickness is about 1/8 to 1/4 of the length of one side of the triangle. A baked rice ball characterized by forming a thin triangular rice ball and baking the surface of this rice ball. 9. A rice cooked by mixing rice and rice, such as rice and rice, so that about 10 to 40% of the total rice is rice cake. And chili men's pepper to mix rice, thickness is 1/6 to 1 with respect to diameter
A grilled rice ball characterized by forming a circular rice ball with a thickness of about / 3 and baking the surface of this rice ball. 10. A rice prepared by mixing rice and rice, such as rice and rice, so that about 10 to 40% of the total rice is rice cake. , Salmon, cut white sesame, and raw green leaves are mixed and mixed to form a round rice ball whose thickness is about 1/6 to 1/3 of the diameter, and the side of this rice ball is baked. Grilled rice balls characterized by becoming. 11. Rice which is prepared by mixing rice and rice with rice, such as rice and rice, so that about 10 to 40% of the total rice is rice cake. Mixed with sesame kelp, mixed rice, thickness is 1/6 to 1 / diameter
A grilled rice ball characterized by forming a round rice ball of about 3 thicknesses and baking the surface of this rice ball. 12. A rice cooked by mixing rice and rice, such as glutinous rice, so that about 10 to 40% of the total amount of rice is rice cake. , Yukari (dried plum perilla), crushed dried plums and mix as rice to form a circular rice ball whose thickness is about 1/6 to 1/3 of the diameter, and the surface of this rice ball Grilled rice balls characterized by baking. 13. A rice cooked by mixing rice and rice, such as rice and rice, so that about 10 to 40% of the total amount of rice becomes rice cake. Bonito, katsuobushi, chili pepper, tosa soy sauce, and chemical seasoning are mixed in appropriate amounts to make rice, and form a round rice ball whose thickness is about 1/6 to 1/3 thinner than its diameter. Grilled rice balls characterized by baking the surface. 14. A rice prepared by mixing rice and rice, such as rice and rice, so that about 10 to 40% of the total rice is rice cake. Mix the chopped beef Yamato boiled, chopped pine nuts, curry powder, and a little salt water and mix as rice to make a round rice ball whose thickness is about 1/6 to 1/3 of the diameter. A grilled rice ball characterized by being formed and baked on the side of this rice ball. 15. Rice which is made by mixing rice and rice with rice, such as rice and rice, so that about 10 to 40% of the total rice is rice cake. , Mixed with shijimi sweet and spicy boiled swordfish, chopped boiled tsukudani, chopped peppercorn, and a little salt water to mix rice, thickness is 1/6 of diameter
Form a round rice ball of about 1/3 thickness,
A grilled rice ball characterized by baking the surface of this rice ball. 16. Rice cooked by mixing normal rice, such as rice, and rice with rice, and mixing light soy sauce and sweet vinegar so that about 10 to 40% of the total rice is rice cake. Then, as an ingredient for rice, mix apple mentaiko and mix rice to form a round rice ball whose thickness is about 1/6 to 1/3 of the diameter, and bake the surface of this rice ball Grilled rice balls characterized by being raised.