JP4992058B2 - Ingredient clothing and method for producing the same - Google Patents

Description

  The present invention relates to a food garment and a method for manufacturing the same, and more particularly to a method for manufacturing a food garment such as a frying garment that is attached to the food and fried with oil, or a garment garment that wraps the food.

In general, there are fried, tempura, and fritters (hereinafter simply referred to as “fried”) as fried food dishes.
These deep-fried food dishes comprise food garments that are fried in oil, such as meat, vegetables, or seafood prepared for frying, such as garments for frying.
Thus, the raw material used for food clothing, for example, frying clothing is usually wheat flour. This frying garment is made by directly coating powdery ingredients on the ingredients, dusting the ingredients on the ingredients through the binder, or watering the ingredients and passing the ingredients through the ingredients. After that, it is sprinkled with bread crumbs and then fried in oil with ingredients.

In recent years, in Japan, rice supply has surpassed demand, and rice consumption has been declining year by year.

Therefore, it has been proposed that the raw material of the clothing for food is powdered rice powder made from rice, white flour, starch, etc., or granular Domyoji flour. These powdery rice and granular powder are all dried powder made from rice.

As described above, it has been proposed to use raw materials for food garments, such as frying clothes fried in oil, as dry powder made from rice, but raw materials for food garments fried in oil As such, the use of cooked rice is not done.
This is thought to be because rice immediately after cooking is difficult to sprinkle as it is, and if it is sprinkled and fried in oil, the rice becomes hard and cannot be eaten.
In China, there are dishes that are completed by sprinkling rice on meat dumplings, but this rice is not fried with oil but steamed.

In view of the above-described circumstances, the present invention is a clothing for food using cooked rice, for example, a clothing for frying, and it is easy to apply to the food. It is an object of the present invention to provide a food garment in which it is possible to prevent food from being eaten as much as possible and a method for producing the same.

The manufacturing method of the clothing for foodstuffs of this invention is the rice cooking process which cooks rice, the beta formation process which beta-forms the cooked rice, and the said flour is made to adhere to the beta-ized rice by mixing flour into beta-ized rice , And thus the rice grains with flour that are not attached to each other and formed into rice grains with flour that is fried in oil together with the ingredients, and the step of taking out the rice grains with flour formed by the grain formation step And the cutting step of cutting the rice grains with flour is performed before the taking-out step .

In addition, the garment for food of the present invention is prepared such that the flour is mixed with the rice that has been cooked and β-modified, and the flour is adhered to the β-ized rice, so that the β-rice does not stick to each other. a flour with rice grain comprising a flour with rice grains to be fried with foodstuffs, with該穀powder rice grain all SANYO that were retrieved, the flour with rice grain is characterized in that it is disconnected before being taken out.

The manufacturing method of the clothing for foodstuffs of this invention is the rice cooking process which cooks rice, the beta formation process which beta-forms the cooked rice, and the said flour is made to adhere to the beta-ized rice by mixing flour into beta-ized rice , And thus the rice grains with flour that are not attached to each other and formed into rice grains with flour that is fried in oil together with the ingredients, and the step of taking out the rice grains with flour formed by the grain formation step And the cutting process for cutting the rice grains with flour is performed before the take-out process, so that the food apparel manufactured by this manufacturing method is a food apparel using cooked rice In addition, it has been prevented as much as possible that it is hard to be eaten when the clothes for food are fried in oil together with the sprinkled ingredients.

In addition, the garment for food of the present invention is prepared such that the flour is mixed with the rice that has been cooked and β-modified, and the flour is adhered to the β-ized rice, so that the β-rice does not stick to each other. a flour with rice grain comprising a flour with rice grains to be fried with food,該穀powder with rice grain is all SANYO taken, because it was decided the flour with rice grain is being cut before being removed, the Ingredient clothing is made using cooked rice, but it is easy to apply to the ingredients, and it is possible that the ingredients clothing will be hard and unable to be eaten when the ingredients clothing is fried with oil. Was prevented.

As described above, the inventor of the present application has sought to develop rice demand in Japan as described above. Tested. As a result, the product was a crispy and repeatable clothing for clothing that was completely different from bread crumbs. The food garment of the present invention and its manufacturing method are different in concept and manufacturing method from the raw material of the food garment, as in the past, such as dried powder made from rice or granular Domyoji powder, etc. It is intended to use ordinary rice like bread crumbs. Hereinafter, the clothing for foodstuffs and the manufacturing method thereof will be described.

FIG. 1 is a conceptual diagram showing the procedure for using the food apparel of the present invention, FIG. 1 (a) is a diagram showing the food, and FIG. 1 (b) is a diagram showing how the food is passed through a batter. FIG.1 (c) is a figure which shows a mode that clothes were applied to the foodstuff with a batter.
As shown in FIG. 1 (c), the clothing 1 for food of the present invention is applied to the food 4 shown in FIG. 1 (a) via a connecting material (batter) 5 shown in FIG. 1 (b). It is the clothing for foodstuffs fried in oil with the sprinkled foodstuff 4 and the binder 5. In addition, as will be described later, this food apparel 1 is prepared by mixing flour 2b (including flour compounds, hereinafter the same) with rice 2a that has been cooked and β-converted, and flour 2b is adhered to the β-converted rice 2a. In this way, the rice 2a with flour, which is made to prevent the β-shaped rice 2a from sticking to each other, is provided, and the rice 2 with flour is taken out.

FIG. 2 is a diagram schematically showing the steps of the method for producing the food apparel of the present invention. Moreover, FIG. 3 is a conceptual diagram which shows the mode of the process of the manufacturing method of the clothing for foodstuffs of this invention.
As shown in FIG. 2, the manufacturing method 11 of the clothing for foodstuffs of this invention is the rice cooking process 12 which cooks rice, the beta-ized process 13 which beta-forms the cooked rice, and beta-ized rice 2a (FIG. 3 ( Grain forming step of forming a rice grain 2 with flour, in which the flour 2b is attached to the rice 2a which has been made into β by mixing the flour 2b (FIG. 3 (b)) with a)), and thus the β 2 rice 2a is not stuck to each other 14 and the taking-out process 15 which takes out the rice grain 2 with the flour formed by the grain formation process 14 is provided.

The raw materials used in this production method 11 are rice and flour.
Among these, polished rice can be used as the raw material rice, that is, rice cooked in the rice cooking step 12.

The rice cooking method performed in the rice cooking step 12 is the same as the method of cooking rice that is usually (generally) eaten. In the case of cooking ordinary (general) edible white rice (milled rice), the weight ratio is adjusted to a ratio of water 1.2 to 1.3 per milled rice 1, Cook rice as usual using a common rice cooker.
Moreover, in the rice cooking process 12, you may make it cook seasoned rice which adds a seasoning to white rice (milled rice). When the foodstuff clothing 1 is manufactured using such seasoned rice, the taste and burnt color of the finished foodstuff clothing 1 can be adjusted.

The β-forming step 13 is a step of converting the starch content (glucose) of cooked rice into β-form (hereinafter simply referred to as “rice-formation”).
The rice to be converted to β may be rice cooked by the above-described rice cooking process 12. For example, the rice to be β is normal white rice (cooked polished rice) or seasoned rice obtained by adding seasoning to white rice as described above.

In the β-formation step 13, normally cooked rice is spread on a bat (flat container) or the like, and the one at room temperature is further cooled in a refrigerator for one night or more.
More specifically, the cooked rice is spread while it is hot in the bat, and the cooked rice is lowered to room temperature (20 ° C. to 28 ° C.) while removing moisture, and then the rice that has reached room temperature is further cooled to 0 ° C. Store overnight (12 hours) in a refrigerated room at -10 ° C. By this beta formation process 13, the starchy substance of the cooked rice can be beta-ized.
FIG. 3A is a diagram showing the state of β-modified rice, and FIG. 3B, which will be described later, shows a state in which flour is attached to the β-converted rice and rice grains with flour are formed, FIG. (C) is a figure which shows a mode that the rice grain with flour was taken out.
As shown in FIG. 3 (a), the cooled rice 2a is hardened, and the adjacent rice 2a are adhered to each other.
As described above, the temperature at which cooked rice is stored in the refrigerator compartment is set to 0 ° C. to 10 ° C. when the cooked rice is stored in the refrigerator compartment when stored in a frozen state of 0 ° C. or less. It should be avoided because it will not become vitrified, and if it is stored at a temperature higher than 10 ° C., it will avoid bacterial growth and should be avoided.
In addition, if the time to store the cooked rice in the refrigerated room is prolonged, there is a problem of bacteria, or the hardness of the rice becomes stronger, which also affects the texture, so the refrigerated storage time is 2-3 days Is preferably within. The storage time required for β-formation varies from 1 to 3 days depending on the type of rice.

In addition, as shown in FIG. 3 (b), the grain forming step 14 is performed by mixing the flour 2b (including the flour mixture) and the like into β-rice 2a (FIG. 3 (a)). This is a step of forming rice grains 2 (referred to as “rice grains with flour” in this application) 2 in a state in which the flour 2b is adhered and the β-shaped rice 2a is not adhered to each other.
More specifically, the grain forming step 14 mixes the flour 2b with the beta rice 2a, loosens the beta rice 2a and separates it into grains (individualization of rice grains).
Then, the flour 2b adheres to the β-ized rice 2a, thereby forming the rice grains 2 with flour in which the β-shaped rice 2a is prevented from sticking to each other.
In addition, in the grain formation process 14 mentioned above, the mixed flour 2b adheres to the β-ized rice 2a because the water remaining in the β-converted rice 2a moves to the flour 2b around the rice 2a. This is thought to be because the moisture of the rice 2a and the moisture of the grain 2b are made as uniform as possible. In addition, when mixing flour 2b with the beta-ized rice 2a, it is preferable to mix both well.

In addition, the flour 2b to be attached to the beta 2a rice 2a in the grain forming step 14, that is, the raw material flour 2b is, for example, about 30 mesh upper fresh powder, rice confectionery powder, fine bread crumbs, depending on taste, corn, buckwheat, Grains such as rice bran or Takahashi, or a mixture of these (grain mixture) can be used.

Further, in the grain forming step 14, the amount of the cereal 2b mixed with the β-ized rice 2a is attached to the β-converted rice 2a, and the amount of the grain is 50% or less of the weight of the β-converted rice 2a. .
Here, the amount of the grain 2b mixed with the β-ized rice 2a is preferably 10% of the weight of the β-converted rice 2a when the β-setting is completely completed. Moreover, when the beta-ization of rice is quite incomplete and the softness remains in the rice (beta-ized rice 2a), the amount of the grain 2b mixed with the beta-ized rice 2a is changed to that of the beta-ized rice 2a. The weight is preferably 50% of the weight.

Moreover, the taking-out process 15 which takes out the rice grain 2 with a flour is a process which sifts the rice grain 2 with a flour formed by the grain formation process 14 through a sieve.
In this step, as shown in FIG. 3 (b), the rice 2 with flour formed by mixing the flour 2b in the granule forming step 14 is mixed with the β-ized rice 2a and the β-converted rice. Since there is flour 3 that did not adhere to 2a, rice grain 2 with flour (FIG. 3 (b)) is mixed with β-rice 2a and sifted flour 3 that did not adhere to β-rice 2a. It is a process of taking out through (sieving).
In addition, in order to make it easy to explain the content of the invention, in FIG. 3 (b), among the flour mixed with the β-ized rice 2a, the flour adhering to the β-converted rice 2a is indicated by reference numeral 2b, and β-ized Although the flour which did not adhere to the rice 2a which was done is illustrated with the code | symbol 3, the flour 2b and the flour 3 are the same materials.

Thus, the rice grain 2 with a flour 2 (FIG. 3 (c)) taken out through the taking-out process 15 after the rice cooking process 12, the β-forming process 13, and the grain forming process 14 constitutes the clothing for clothing 1, It is regarded as a product.
Moreover, the clothing 1 for foodstuffs which is a product obtained by sieving in this way is packaged with a packaging material after manufacture, and is refrigerated after packaging or refrigerated for use according to each application, and is used as a product.

The food material garment 1 manufactured in this way is fried in oil together with the food material 4 as in the case of a normal frying garment made of bread crumbs.
That is, after the food 4 shown in FIG. 1 (a) is passed through the binder 5 (batter) shown in FIG. 1 (b) to attach the binder 5 around the food 4 in FIG. 1 (c). As shown, the garment for food 1 is sprinkled on the food 4 via the tie 5 and fried in oil at 180 ° C. or higher.
Then, the food garment 1 fried in oil gives a very crispy texture, and the food garment 1 is a food garment 1 using cooked rice, and the food garment 5 together with the food 4. When it was fried in oil, it became hard to prevent it from becoming hard and unable to eat. There was also a repeatability of this effect.
In addition, this clothing for clothes 1 can use normal rice (cooked rice) like bread crumbs, and the texture of this clothing for clothing 1 is rice, especially cooked rice (rice). Therefore, it is different from the texture of deep-fried food that is made only with bread crumbs.
In addition, the food apparel 1 manufactured by this manufacturing method is easy to apply to the food, although it is a food apparel using cooked rice when the connecting material 5 is sprinkled over the food 4 as described above. became. There was also a repeatability of such effects.

Moreover, in the manufacturing method 11 of the foodstuff clothing of this invention, although the taking-out process 15 can be performed without passing through another process after the grain formation process 14, the same process as FIG. 2 is shown with the same code | symbol, for example As shown in FIG. 4, the manufacturing method 21 may perform the cutting step 17 for cutting the rice grains with flour after the grain forming step 14 and before performing the above-described extraction step 15 (FIG. 2). . In addition, the rice grain 2 with flour is cut by this cutting step 17 before being taken out by the taking step 15.
In addition, FIG. 4 is a figure which shows schematically the process of the manufacturing method of the clothing for foodstuffs of this invention, and is a figure which provided the cutting process.
In this cutting step 17, the rice grain 2 with flour is cut into an appropriate size with a cutter.
When this cutting process 17 is performed, compared to the food garment manufactured when the take-out process 15 is performed without passing through other processes after the grain forming process 14, The grain size can be subdivided into smaller pieces.
Moreover, as above-mentioned, the cutting process 17 is performed before the taking-out process 15 which makes the rice grain 2 with a flour into a product with a sieve. In other words, the cutting process 17 is performed in a state where the flour 3 that is mixed with the β-ized rice 2a and is not attached to the β-shaped rice 2a is mixed with the rice 2 with flour. This is because when the rice grains with flour 2 taken out in the take-out step 15 is cut by itself, even if the rice is made into β, the stickiness of the rice 2a comes out and it is difficult to cut and cannot be commercialized. It is also possible to cook rice after it has been crushed in advance before the rice cooking process 12, but such a method requires complicated rice cooking methods and ingenuity, such as adding and subtracting water from the usual rice cooking method, and is complicated. .

Thus, after the cutting process 17, the grain-containing rice grain 2 (FIG. 1 (c)) taken out through the take-out process 15 constitutes the food garment 1 and is made into a product.
In addition, the clothing 1 for foodstuffs, which is a finished product screened by the extraction step 15, is packaged with a packaging material after production, and is refrigerated after packaging, or frozen and stored as a product according to each application. .

After this cutting process 17, the food apparel 1 provided with the rice grains 2 with flour taken out through the take-out process 15 is the same as the food apparel 1 manufactured without performing the cutting process 17 as described above. Fried in That is, the ingredients 4 are passed through a binder 5 (batter) to attach the binder 5 around the ingredients 4, and the ingredients 1 are covered with the ingredients 4 through the binder 5, and the oil is heated to 180 ° C. or higher. Fry.
The food garment 1 fried in this way gives a very crispy texture, and the food garment 1 is a food garment 1 using cooked rice, but also the food garment 5 together with the food 4. When it was fried in oil, it became hard to prevent it from becoming hard and unable to eat. There was also a repeatability of this effect.
In addition, this clothing for clothes 1 can use normal rice (cooked rice) like bread crumbs, and the texture of this clothing for clothing 1 is rice, especially cooked rice (rice). Therefore, it is different from the texture of deep-fried food that is made only with bread crumbs.
In addition, in the manufacturing method 11 and 21 of the clothing for foodstuffs of this invention, the flour 3 sifted out when performing the taking-out process 17 can be used next when manufacturing the clothing for foodstuffs.
In addition, the food apparel 1 manufactured by this manufacturing method is easy to apply to the food, although it is a food apparel using cooked rice when the connecting material 5 is sprinkled over the food 4 as described above. became. There was also a repeatability of such effects.

As described above, the food apparel 1 of the present invention is prepared by mixing the flour 2b with the rice 2a that has been cooked and β-converted, and the flour 2b is adhered to the β-converted rice 2a. 2a is provided with rice grains 2 with flour so that they do not stick to each other, and the rice grains 2 with flour are taken out, so that this clothing 1 for clothing, when sprinkling the binder 5 to the ingredients 4, Even though it is a garment made from cooked rice, it is easy to sprinkle on the stuff, and when the garment 1 is fried together with the sprinkled stuff 4, the garment 1 gives a very crispy texture. In addition, the food garment 1 is a food garment using cooked rice, but when the food garment 1 is fried with oil together with the sprinkled food 4 it is hard to eat. It was prevented as much as possible. There was also a repeatability of such effects.
In addition, this clothing for clothes 1 can use normal rice (cooked rice) like bread crumbs, and the texture of this clothing for clothing 1 uses rice, especially cooked rice (rice). Therefore, it was different from the texture of deep-fried food that was made only with bread crumbs.
Moreover, the clothing 1 for foodstuffs of this invention is good also as what is cut | disconnected before the said rice grain with a flour is taken out, and when it does so, it takes out without passing through another process after the said grain formation process 14. Compared with the clothing for foodstuffs manufactured when performing No.15, the magnitude | size of the grain of the rice grain 2 with flour of the clothing 1 for foodstuffs was able to be made small.

Moreover, the manufacturing method 11 of the foodstuff clothing 1 of this invention manufactures the foodstuff clothing 1 which is sprinkled with the foodstuff 4 and the binder material 5 which were sprinkled on the foodstuff 4 via the binder material 5, and is fried in oil. In the method 11 for producing food ingredients, the rice cooking step 12 for cooking rice, the β conversion step 13 for converting the cooked rice into β, and the flour 2b mixed with the β 2 rice and the flour 2b into the β 2 rice And a grain forming step 14 for forming rice grains 2 with flour that are not adhered to each other, and a step 15 for taking out rice grains 2 with flour formed in the grain forming step 14. Therefore, the food apparel 1 manufactured by this manufacturing method is easy to apply to the food 4 while being the food apparel using the cooked rice when the connecting material 5 is sprinkled over the food 4. Ingredients along with ingredients 4 When the garment 1 is fried with oil, the ingredient garment 1 gives a very crispy texture, and the ingredient garment 1 is an ingredient garment that uses rice that has been cooked while being covered with rice. When the food garment 1 was fried together with oil 4, it became hard to prevent the food from becoming hard. There was also a repeatability of such effects.
In addition, this clothing for clothes 1 can use normal rice (cooked rice) like bread crumbs, and the texture of this clothing for clothing 1 is rice, especially cooked rice (rice). Therefore, it is different from the texture of deep-fried food that is made only with bread crumbs.
Moreover, the manufacturing method of the clothing 1 for foodstuffs of this invention may be made to perform the cutting process 17 which cut | disconnects the rice grain 2 with flour before the said taking-out process 15, When doing so, the above-mentioned The grain size of the rice grain 2 with flour of the produced food apparel 1 is smaller than that of the food apparel produced when the take-out process 15 is performed without passing through other steps after the grain forming step 14. We were able to.

Polished rice was used as the raw material rice for the clothing for clothing 1, and the polished rice was cooked in the rice cooking step 12. In the rice cooking step 12, rice was cooked with a normal rice cooker using 1000 grams of polished rice and 1200 grams of water. In beta formation process 13, the rice which cooked polished rice by rice cooking process 12, ie, white rice, was beta-ized. More specifically, the cooked white rice is spread and flattened in a bat (flat container) while it is hot, and then the cooked white rice is lowered to 26 ° C. while draining water. Further, it was stored in a refrigerated room at 5 ° C. for 15 hours, so that the cooked rice was made into β. Moreover, in the grain formation process 14, about 30 mesh top fresh powder was used as the flour 2b to be attached to the β-shaped rice 2a, that is, the flour 2b as a raw material of the food clothing 1. In order to allow the flour 2b to adhere to the β-ized rice 2a, the amount of the grain 2b mixed with the β-converted rice 2a was 20% of the weight of the β-converted rice 2a. After this grain formation process 14, the take-out process 15 was performed, the rice grain 2 with a grain flour was taken out, and the food garment 1 which provided the rice grain 2 with a grain flour by this was manufactured.

As shown in FIG. 4, Example 2 is different from Example 1 in that the cutting step 17 is performed, and is otherwise the same as Example 1. In addition, in the cutting | disconnection in this cutting process 17, it performed with the cutter and compared with the thing of the clothing for foodstuffs of Example 1, the magnitude | size (diameter) of the grain 2 of the rice grain 2 with flour of the clothing 1 for foodstuffs was reduced to about half. .

In the same manner as in the normal case where the bread crumbs are used for the frying garments, the food garments 1 manufactured in the above-described Examples 1 and 2 are connected to the surroundings of the food 4 through the tie 5. After the material 5 was adhered, the food material 4 was sprinkled through the connecting material 5 and fried in 180 ° C. oil.
For the foodstuff of the comparative example which made each clothing garment 1 of Example 1 and Example 2 and the white rice immediately after cooking polished rice the foodstuff clothing without attaching flour without making the rice beta-ized. The clothes were evaluated for texture after being fried in oil using a monitor. The comparison results are shown in Table 1.

As shown in Table 1, the food garment of Example 1 and the food garment of Example 2 are food garments using cooked rice, and the food garment 1 together with the food 4 is fried in oil. It became hard to prevent it from becoming hard and unable to eat. In addition, the food garment of Example 1 and the food garment of Example 2 are easier to be sprinkled on the food 4 while being the food garment using cooked rice than the food garment of the comparative example. It was.
In the above embodiment, the food garment according to the present invention has been described in detail as an example of the use as a fly garment. However, the food garment according to the present invention is not limited to a fly garment, for example, for wrapping. For example, a food that is minced meat in a dumpling shape (a food equivalent to the contents of a soup cutlet) is selected as the food for wrapping, and the food is used in the present invention. When wrapped in such food clothing, it may be fried in oil as described above (in this case, it corresponds to a cutlet), or heated in a microwave instead of fried in oil, minced You may make it the food which sprinkled rice in the shape-like ingredients. Furthermore, it is good also as a foodstuff which baked what wraps the minced meat mentioned above with the clothing for food which concerns on this invention, and made it a grilled rice ball menchi.
In other words, the food apparel according to the present invention can be applied not only to fly apparel but also widely to food apparel apparel.

FIG. 1 is a conceptual diagram showing the procedure for using the food apparel of the present invention. In particular, FIG. 1 (a) is a diagram showing the food, and FIG. 1 (b) is a diagram showing how the food is passed through the batter. Yes, FIG. 1 (c) is a diagram showing a state where a batter is attached to a batter. FIG. 2 is a diagram schematically showing the steps of the method for producing the food apparel of the present invention. FIG. 3 is a conceptual diagram showing the state of the process of the method for producing food apparel according to the present invention, in particular, FIG. 3 (a) shows the state of β-rice, and FIG. 3 (b) shows the flour on the β-rice. FIG. 3 (c) is a diagram showing a state in which rice grains with flour are formed by attaching the grains with rice flour, and FIG. FIG. 4 is a diagram schematically showing a process of the method for manufacturing a food apparel of the present invention, and shows a process including a cutting process.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Food clothing 4 ... Food material 5 ... Binder 2 ... Rice grain 2a with flour ... Beta-shaped rice 2b ... Flour 11, 21 ... Manufacturing method 12 ... Rice cooking process 13 ... Betaing process 14 ... Granulation process 15 ... Extraction process 17 ... Cutting process

Claims (2)

Rice cooking process to cook rice,
A β-forming step for converting the cooked rice into β-form,
Grain mixed with β-rice and the above-mentioned flour is attached to β-rice so that the β-rice does not stick to each other and forms a rice with flour that is fried in oil with ingredients Forming process;
And taking out the rice grains with flour formed by the grain forming step ,
The manufacturing method of the clothing for foods characterized by performing the cutting process which cut | disconnects the said rice grain with a flour before the said taking-out process . And flour is mixed with rice turned into the cooking beta is adhered the flour in rice turned into the beta, thereby an oil with food a flour with rice grain, which is prevented rice turned into the beta is stuck to each other With rice grains with fried flour ,
該穀powder with a grain of rice is all SANYO taken out,
The above-mentioned rice grain with flour is cut before being taken out .