JP3736722B2 - Molded cooked rice with clothes - Google Patents
Molded cooked rice with clothes Download PDFInfo
- Publication number
- JP3736722B2 JP3736722B2 JP36885598A JP36885598A JP3736722B2 JP 3736722 B2 JP3736722 B2 JP 3736722B2 JP 36885598 A JP36885598 A JP 36885598A JP 36885598 A JP36885598 A JP 36885598A JP 3736722 B2 JP3736722 B2 JP 3736722B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- cooked rice
- cooked
- clothes
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- Freezing, Cooling And Drying Of Foods (AREA)
- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【0001】
【発明の属する技術分野】
本発明は、衣付き成形米飯、例えば、ライスコロッケや衣つきの揚げおにぎり、より詳細には、型崩れや変形がなく、また、バッターを使用するものについては、これらに加えてバッターが成形米飯の内部に浸透せず、延いては味に悪影響を及ぼさないようにせしめられた衣つき成形米飯に関する。
【0002】
【従来の技術】
衣つき成形米飯、例えば、ライスコロッケや衣付きの揚げおにぎりは、その製造時に、米飯を成形したタネに衣付けをする時にタネが型崩れしたり変形しやすいことが問題点として知られており、従来からさまざまな解決手段が提案されてきた。
【0003】
たとえば、特開昭56−148247号公報(フライむすびの製造方法)や特開平04−71458号公報(流動性飯類揚げ物用材料および揚げ物、並びにその製造方法)においては、成形した米飯のタネを一旦凍結してから衣付けをする方法が提案されている。しかしながら、これらの方法では、成形米飯のタネの変形は生じないが、一旦凍結しなければならないために製造に時間がかかるというなどの問題がある。
【0004】
また、特開平06−181706号公報(フライドライス)においては、米飯に食用結着剤を使用して成形する方法が提案されているが、この方法では、食用結着剤により米飯の食感がベタベタとしたものとなり、得られるフライドライスの品質が低下するという問題がある。
【0005】
【発明が解決しようとする課題】
本発明の目的は、変形や型崩れなく、また、バッターを使用するものについては、変形や型崩れがしないことに加えてバッターが成形米飯の内部に浸透せず、従って味に悪影響を及ぼさないようせしめられた、品質の良い衣つき成形米飯を提供することに有る。
【0006】
【課題を解決するための手段】
本発明者は、上記の目的を達成するべく鋭意検討を重ねたところ、米飯を成形して作成したタネを直ちに衣付けをし、そしてこれを油調する代わりに、予じめタネに焼き処理を行ってその表面を硬くした後に衣付けをし、そしてこれを油調することにより、成形米飯のタネが型崩れや変形をせず、また、バッターを使用するものについては、バッターが成形米飯内部に浸透することがないので味に悪影響を及ぼさないことを見出し、このような知見に基づいて本発明を完成した。
【0007】
すなわち、本発明は、米飯を成形後、予じめ焼き処理を行ってから衣付けをすることにより製造することができることを特徴とする衣つき成形米飯の未油調品及び未油調品を油調した衣つき成形米飯、並びにそのような衣つき成形米飯の未油調品を油調してまたは油調することなく冷蔵または冷凍したもの(冷凍又は冷蔵未油調品、及び冷凍又は冷蔵成形米飯)に関する。
【0008】
【発明の実施の形態】
以下、本発明について詳細に説明する。
【0009】
本発明でいう衣付き成形米飯とは、米飯を任意の形に成形したタネに焼き処理をしてから衣付けをし、そして油調して製造されることのできるものである。
【0010】
衣付けに使用する材料や順序には、本発明の目的の達成される限りは特別の制限はない。衣の材料としては、パン粉、バッター、とき卵、小麦粉などの粉体、等を挙げることができ、これらは適宜、小麦粉等の粉体のみ、パン粉のみ、バッターのみ、またはこれらの2つ以上の組み合わせで使用することができる。パン粉の代わりに、またはパン粉とともに、アーモンドスライス、クラッカーなどを衣に付けることもできる。それらを衣付けをするのに使用する順序については、二度付けることもあるが、例えば、小判形や俵形に成形して焼き処理した米飯のタネにバッター、次いでパン粉の順で衣付けをし、油で揚げてライスコロッケを作成することができる。また、おにぎり形の米飯のタネに焼き処理をしてから小麦粉を、所望により卵を加えて、水ときした衣(バッター)を付けて油で揚げて天ぷら風揚げおにぎりやフリッター風揚げおにぎりを作成することができる。
【0011】
本発明でいう焼き処理とは、米飯のタネに衣付けをするときに型崩れや変形がなく、加えて、バッターを使用する衣付けの場合にはバッターが内部に浸透しない程度にタネの表面に対して行う焼き処理である。具体的には、例えば、100℃以上400℃以下に加熱した鉄板、網等でタネ(の表面)を加熱する方法や、ガスバーナー、赤外線ヒーター等で直接タネの表面を焼く方法を挙げることができる。成形した米飯(タネ)表面のどの部分を焼き処理してその表面を固めてもよく、例えば、三角柱や小判形をしたものであれば三角形や円形の平坦な部分、球形ものであれば表面全体、そして円柱状のものであれば円柱側面等を焼くと高い効果が得られる。
【0012】
本発明でいう衣付き成形米飯の衣付けとしては、米飯のタネに、小麦粉等の粉体のみをパウダリングするだけのもの(例えば、素揚げ、竜田揚げ風おにぎり)、バッターおよびパン粉をこの順で使用して衣付けをするもの(例えば、ライスコロッケ)、天ぷら粉等を水に分散させたバッターのみをつけるもの(例えば、天ぷら風揚げおにぎり、フリッター風揚げおにぎり)、パン粉を直接つけるもの(例えば、パン粉付き揚げおにぎり)等を挙げることができる。
【0013】
本発明の衣つき成形米飯の製造方法については、方法自体には、上に説明したように、米飯を成形したタネに衣付けをする前に、予じめタネに焼き処理を施すことを除いては、適宜、従来公知の方法に準ずることができるので、当業者であればこれ以上の説明を要することなく本発明の衣つき成形米飯を作成することができる。
【0014】
さて、このように製造される衣つき成形米飯は、製造中途の、衣付け後油調前の中間製品の形態(未油調品)で常温流通やチルド流通に置くこともできるが、通常は冷凍して冷凍食品の形態(冷凍未油調品)で流通に置くことができる。このような中間製品は、これを購入した各家庭や給食調理場において油調し、食事に供する。
【0015】
また、本発明の衣つき成形米飯は、油調済みの完成品の形態で流通に置くことももちろんできる。このような完製品は、通常、冷凍して、冷凍食品の形態(冷凍衣つき成形米飯)で流通に置くことができる。あるいは、冷蔵して冷蔵品としてチルド流通に置くこともできる。
【0016】
【実施例】
以下、実施例により本発明について具体的に説明する。
【0017】
実施例1
(1)成形した米飯(タネ)の調製:
精白米1000g、水1400g、および食塩18gを炊飯器で炊飯し、米飯を調製した。得られた米飯をおにぎり成形機で三角柱状に成形した。
【0018】
(2)焼き処理:
上記(1)で調製したタネの平坦な三角形部分を赤外線ヒーターを使用して200℃で2分焼き処理を行った。
【0019】
(3)バッターの調製:
水1000g、薄力粉350g、および液卵100gを撹拌混合し、バッターを調製した。
【0020】
(4)衣付け:
上記(2)の焼き処理済みのタネにバッタリングマシンで上記(3)で調製したバッターを付け、ブレッディングマシンにてパン粉を付着さた。
【0021】
因みに、このものは、先に説明したように、油調せずにそのまま冷蔵や冷凍をして流通に置くことができるが、本実施例では、(完成品での)比較のために、次の油調処理も行った。
【0022】
(5)油調:
パン粉を付着させたタネは、油で揚げてライスコロッケを得た。
【0023】
比較例1
実施例1において焼き処理を行わなかった以外は、全く同じ方法でライスコロッケを調製した。
【0024】
得られた2種類のライスコロッケについて、型崩れや変形及びバッターの浸透状態を比較した結果を下記第1表に示す。
【0025】
【表1】
【0026】
【発明の効果】
本発明に従い、成形した米飯(タネ)を一旦焼き処理を行い、その後で衣付けをし、油調をすることにより、型崩れや変形がなく、また、バッターが米飯内部に浸透せず、味付けに影響しない衣付き成形米飯を容易に得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to molded rice with clothes, such as rice croquettes or fried rice balls with clothes, and more specifically, there is no loss of shape or deformation. The present invention relates to a cooked cooked rice that does not penetrate into the interior and thus does not adversely affect the taste.
[0002]
[Prior art]
Formed rice with clothes, such as rice croquettes and fried rice balls with clothes, is known as a problem that the seeds are easily deformed or deformed when they are applied to the seeds formed with rice. Conventionally, various solutions have been proposed.
[0003]
For example, in Japanese Patent Application Laid-Open No. 56-148247 (a method for producing fried rice) and Japanese Patent Application Laid-Open No. 04-71458 (a material for fried rice and a fried food, and a method for producing the same), There has been proposed a method of dressing after freezing. However, these methods do not cause deformation of the formed cooked rice seeds, but have a problem that it takes time to manufacture because they must be frozen once.
[0004]
Japanese Patent Application Laid-Open No. 06-181706 (Fry Rice) proposes a method of forming a rice using an edible binder. In this method, the texture of the cooked rice is increased by the edible binder. There is a problem that the quality of the resulting fried rice is lowered.
[0005]
[Problems to be solved by the invention]
The object of the present invention is not to deform or lose shape, and for those using a batter, in addition to not being deformed or out of shape, the batter does not penetrate into the shaped cooked rice, and therefore does not adversely affect the taste. The purpose is to provide cooked cooked rice with high quality clothes.
[0006]
[Means for Solving the Problems]
The present inventor made extensive studies to achieve the above-mentioned object. As a result, the seeds made by forming cooked rice were immediately dressed, and instead of oiling them, the seeds were baked in advance. After the surface is hardened and the surface is hardened, and the oil is applied to this, the seeds of the molded rice do not lose shape or deform. It has been found that there is no adverse effect on taste because it does not penetrate inside, and the present invention has been completed based on such findings.
[0007]
That is, the present invention provides an unoiled preparation and an unoiled preparation of a shaped cooked cooked rice characterized by being able to be manufactured by performing a pre-baking process after the cooked rice is molded. Oil-coated garmented cooked rice, and refrigerated or frozen oil-free garnished cooked rice (such as frozen or refrigerated unrefined and frozen or refrigerated) Molded rice).
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
[0009]
The cooked cooked rice as referred to in the present invention is one that can be produced by battering and then oiling the seed obtained by shaping the cooked rice into an arbitrary shape.
[0010]
There are no particular restrictions on the materials and sequence used for dressing as long as the objectives of the present invention are achieved. Examples of the clothing material include bread crumbs, batters, and sometimes powders such as eggs and wheat flour, etc., which are suitably powders such as flour only, bread crumbs alone, batters alone, or two or more of these. Can be used in combination. Almond slices, crackers, etc. can be applied to the garment instead of or together with the crumbs. The order in which they are used for dressing may be given twice. For example, the rice seeds that have been formed into an oval or bowl shape and baked are battered and then crumbly. And fried in oil to make rice croquettes. In addition, the rice ball-shaped rice seeds are baked and then added to the flour. If desired, the egg is added, and then fried in oil with a batter and made into a tempura-style fried rice ball or fritter-style fried rice ball. can do.
[0011]
The baking process as used in the present invention means that there is no loss of shape or deformation when dressing the rice seeds, and in addition, the surface of the seeds to the extent that the batter does not penetrate into the interior in the case of dressing using a batter. Is a baking process. Specifically, for example, a method of heating the seed (surface) with an iron plate, net, etc. heated to 100 ° C. or higher and 400 ° C. or lower, or a method of directly baking the surface of the seed with a gas burner, infrared heater or the like. it can. Any part of the surface of the formed cooked rice (seed) may be baked to harden the surface. For example, if it is a triangular prism or an oval shape, it is a flat part of a triangle or a circle. And if it is a cylindrical thing, a high effect will be acquired if a cylinder side surface etc. are baked.
[0012]
As for the dressing of the cooked cooked rice in the present invention, the powdered rice is only powdered with powder such as flour (for example, deep-fried rice, Tatsuta fried rice ball), batter and bread crumbs in this order. Used in garments (for example, rice croquettes), those with only batter with tempura flour dispersed in water (for example, tempura-style fried rice balls, fritter-style fried rice balls), those with bread crumbs directly ( Examples thereof include fried rice balls with bread crumbs.
[0013]
About the manufacturing method of the shaped cooked cooked rice of the present invention, as explained above, before applying the dressed seed to the cooked rice, the precooked seed is baked. Thus, since it can be applied according to a conventionally known method as appropriate, a person skilled in the art can prepare the cooked cooked rice of the present invention without further explanation.
[0014]
Well, the cooked cooked rice produced in this way can be placed in the form of an intermediate product (non-oiled preparation) in the middle of production before the oil preparation after clothing, but it can be placed in normal temperature distribution or chilled distribution. It can be frozen and placed in circulation in the form of frozen food (frozen unoiled preparation). Such an intermediate product is oiled at each household where it is purchased or at a lunch kitchen, and is served for meals.
[0015]
In addition, the cooked cooked rice of the present invention can of course be put in circulation in the form of an oil-finished finished product. Such finished products are usually frozen and can be put into circulation in the form of frozen food (molded rice with frozen clothes). Alternatively, it can be refrigerated and placed in the chilled distribution as a refrigerated product.
[0016]
【Example】
Hereinafter, the present invention will be specifically described by way of examples.
[0017]
Example 1
(1) Preparation of shaped cooked rice (seed):
1000 g of polished rice, 1400 g of water, and 18 g of salt were cooked with a rice cooker to prepare cooked rice. The obtained cooked rice was formed into a triangular prism shape with a rice ball forming machine.
[0018]
(2) Baking process:
The flat triangular portion of the seed prepared in (1) above was baked at 200 ° C. for 2 minutes using an infrared heater.
[0019]
(3) Preparation of batter:
A batter was prepared by stirring and mixing 1000 g of water, 350 g of weak flour, and 100 g of liquid egg.
[0020]
(4) Dressing:
The batter prepared in (3) above was attached to the seeds that had been baked in (2) above using a battering machine, and bread crumbs were adhered using a breading machine.
[0021]
Incidentally, as described above, this product can be refrigerated or frozen as it is without being oiled, and placed in circulation. In this example, for comparison (in the finished product), The oil was treated.
[0022]
(5) Oil tone:
Seeds with bread crumbs were fried in oil to obtain rice croquettes.
[0023]
Comparative Example 1
A rice croquette was prepared in exactly the same manner except that no baking treatment was performed in Example 1.
[0024]
Table 2 below shows the results of comparing the shape and deformation of the two types of rice croquettes obtained and the batter penetration state.
[0025]
[Table 1]
[0026]
【The invention's effect】
In accordance with the present invention, the formed cooked rice (seed) is once baked, then dressed and oiled, so that it does not lose shape or deform, and the batter does not penetrate into the cooked rice and is seasoned. It is possible to easily obtain cooked cooked rice that does not affect the taste.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP36885598A JP3736722B2 (en) | 1998-12-25 | 1998-12-25 | Molded cooked rice with clothes |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP36885598A JP3736722B2 (en) | 1998-12-25 | 1998-12-25 | Molded cooked rice with clothes |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2000189079A JP2000189079A (en) | 2000-07-11 |
JP3736722B2 true JP3736722B2 (en) | 2006-01-18 |
Family
ID=18492931
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP36885598A Expired - Fee Related JP3736722B2 (en) | 1998-12-25 | 1998-12-25 | Molded cooked rice with clothes |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3736722B2 (en) |
-
1998
- 1998-12-25 JP JP36885598A patent/JP3736722B2/en not_active Expired - Fee Related
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Publication number | Publication date |
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JP2000189079A (en) | 2000-07-11 |
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