JP4992058B2 - Ingredient clothing and method for producing the same - Google Patents
Ingredient clothing and method for producing the same Download PDFInfo
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Description
本発明は、食材用衣及びその製造方法に関し、特に食材用衣として、食材に付着させ油で揚げられるフライ用衣、あるいは食材を包む包餡用衣等の食材用衣の製造方法に関する。 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.
一般に、揚げ物料理としてフライ、てんぷら、フリッター(以下、単に「フライ」という。)が存在する。
これらの揚げ物料理は、食材(たとえば、フライ用に調整した肉類、野菜又は魚介類)とともに油で揚げられる食材用衣、例えばフライ用衣を具えたものである。
この様に、食材用衣、例えばフライ用衣に用いられる原料は、通常、小麦粉である。このフライ用衣は、粉状の原料そのものを食材に直接まぶしたり、粉状の原料を、つなぎ材を通した食材にまぶしたり、又は粉状の原料を水溶きしその水溶きした原料に食材を通した後パン粉をまぶすなどし、その後に食材とともに油で揚げられる。
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.
近年日本では、米の供給量は需要量を上回り気味であり、しかも年々、米の消費量が低下しているため、日本では需要の開拓が真に迫られている。 In recent years, in Japan, rice supply has surpassed demand, and rice consumption has been declining year by year.
そこで、食材用衣の原材料を、米を素材として作られる粉上新粉や白玉粉、澱粉等の粉状の米や、粒状の道明寺粉とすることが提案されている。これら粉状の米や粒状の粉は、いずれも米を素材として作られる乾燥した粉である。 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.
上述のように従来から食材用衣、例えば油で揚げられるフライ用衣の原材料を、米を素材として作られる乾燥した粉とすることが提案されているが、油で揚げられる食材用衣の原材料として、炊飯した米を用いることは行われていない。
これは、炊飯した直後の米をそのまま食材にまぶし難く、また仮にまぶして油で揚げると、米が硬くなって食することができないという欠点があるからと考えられる。
なお、中国では米を肉団子にまぶして完成する料理はあるが、この米は食材とともに油で揚げられるのではなく、蒸かされたものである。
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.
上述した事情に鑑み、本願発明は、炊飯した米を用いた食材用衣、例えばフライ用衣であって、食材にまぶし易く、またまぶして食材とともに食材用衣を油で揚げた場合に硬くなって食することができないことが可及的に防止された食材用衣とその製造方法を提供することを目的とする。 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.
本願発明の食材用衣の製造方法は、米を炊飯する炊飯工程と、炊飯した米をβ化させるβ化工程と、β化した米に穀粉を混ぜてβ化した米に前記穀粉を付着させ、これによりβ化した米が互いに貼着しない穀粉付き飯粒であって食材とともに油で揚げられる穀粉付き飯粒を形成する粒形成工程と、前記粒形成工程により形成された穀粉付き飯粒を取り出す取り出し工程とを具え、前記取り出し工程前に、前記穀粉付き飯粒を切断する切断工程を行うようにしたことを特徴としている。 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 .
また、本願発明の食材用衣は、炊飯されβ化した米に穀粉が混ぜられて該β化した米に前記穀粉が付着され、これにより該β化した米が互いに貼着しないようにされた穀粉付き飯粒であって食材とともに油で揚げられる穀粉付き飯粒を具え、該穀粉付き飯粒は取り出されたものであり、前記穀粉付き飯粒は取り出される前に切断されていることを特徴としている。 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.
本願発明の食材用衣の製造方法は、米を炊飯する炊飯工程と、炊飯した米をβ化させるβ化工程と、β化した米に穀粉を混ぜてβ化した米に前記穀粉を付着させ、これによりβ化した米が互いに貼着しない穀粉付き飯粒であって食材とともに油で揚げられる穀粉付き飯粒を形成する粒形成工程と、前記粒形成工程により形成された穀粉付き飯粒を取り出す取り出し工程とを具え、前記取り出し工程前に、前記穀粉付き飯粒を切断する切断工程を行うようにしたから、この製造方法によって製造された食材用衣は、炊飯した米を用いた食材用衣でありながら、食材にまぶし易く、またまぶされた食材とともに食材用衣を油で揚げた場合に硬くなって食することができないことは可及的に防止されたものとなった。 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.
また、本願発明の食材用衣は、炊飯されβ化した米に穀粉が混ぜられて該β化した米に前記穀粉が付着され、これにより該β化した米が互いに貼着しないようにされた穀粉付き飯粒であって食材とともに油で揚げられる穀粉付き飯粒を具え、該穀粉付き飯粒は取り出されたものであり、前記穀粉付き飯粒は取り出される前に切断されていることとしたから、この食材用衣は、炊飯した米を用いたものでありながら、食材にまぶし易く、またまぶされた食材とともに食材用衣を油で揚げた場合に硬くなって食することができないことは可及的に防止されたものとなった。 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.
本願発明者は、上述したように日本において米の需要の開拓が真に迫られていることから、現在までの米の使用方法以外の方法を模索した結果、米による食材用衣を試作してテストした。その結果、製品として、パン粉と全く違ったクリスピー性とリピート性のある食材用衣ができあがった。本願発明の食材用衣およびその製造方法は、食材用衣の原材料を、従来のように、米を素材とする乾燥した粉や粒状の道明寺粉等のとするものとは考え方や製法が異なり、普通のご飯をパン粉のように使用しようとするものである。以下、その食材用衣およびその製造方法について説明する。 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.
図1は、本願発明の食材用衣の使用手順を示す概念図で、図1(a)は食材を示す図であり、図1(b)は食材をバッターに通した様子を示す図であり、図1(c)はバッター付きの食材に衣をまぶした様子を示す図である。
本願発明の食材用衣1は、図1(c)で示すように、図1(a)に示す食材4に、図1(b)に示すつなぎ材(バッター)5を介してまぶされ、まぶされた食材4およびつなぎ材5とともに油で揚げられる食材用衣である。また、この食材用衣1は、後述するように、炊飯されβ化した米2aに穀粉2b(穀粉化合物を含む、以下同じ。)が混ぜられて該β化した米2aに穀粉2bが付着され、これにより該β化した米2aが互いに貼着しないようにされた穀粉付き飯粒2を具えており、この穀粉付き飯粒2は取り出されたものである。
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.
図2は、本願発明の食材用衣の製造方法の工程を概略的に示す図である。また、図3は、本願発明の食材用衣の製造方法の工程の様子を示す概念図である。
図2で示すように、本願発明の食材用衣の製造方法11は、米を炊飯する炊飯工程12と、炊飯した米をβ化させるβ化工程13と、β化した米2a(図3(a))に穀粉2b(図3(b))を混ぜてβ化した米2aに穀粉2bを付着させ、これによりβ化した米2aが互いに貼着しない穀粉付き飯粒2を形成する粒形成工程14と、粒形成工程14により形成された穀粉付き飯粒2を取り出す取り出し工程15とを具えるものである。
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.
この製造方法11で用いる原材料は、米と穀粉である。
このうち、原材料の米、すなわち上記炊飯工程12で炊飯される米として、精白米を用いることができる。
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.
炊飯工程12で行う炊飯方法は、ごく普通(一般的)に食するごはんの炊き方と同様である。普通の(一般的な)食用の白飯(精白米)を炊飯する場合には、重量比が、精白米1に対して水1.2〜1.3の割合に調整し、これを普通の(一般的な)炊飯器で定法どおり炊飯する。
また、炊飯工程12において、白飯(精白米)に調味料を加えてなる味付けご飯を炊飯するようにしてもよい。このような味付けご飯を用いて食材用衣1を製造すると、出来上がる食材用衣1の味や焦げ色の調整を行うことができる。
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.
β化工程13とは、炊飯した米の澱粉質(ブドウ糖)をβ化(以下、単に「米をβ化」という。)させる工程である。
このβ化される米は、上述の炊飯工程12によって炊飯された飯であればよい。たとえば、β化される米は、通常の白飯(精白米を炊飯したもの)、又は上述したように白飯に調味料を加えてなる味付けご飯である。
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.
β化工程13は、普通に炊飯した米をバット(平らな収容容器)等に広げ、常温になったものを更に冷蔵庫内で一晩以上冷却する。
より具体的には、炊飯した米をバット内に熱いうちに広げ該炊飯した米を、水分をとばしながら室温(20℃〜28℃)まで下げ、その後、室温になった米を、さらに0℃〜10℃の冷蔵室内に一晩(12時間)以上保管する。このβ化工程13により、炊飯した米の澱粉質をβ化させることができる。
なお、図3(a)はβ化した米の様子を示す図であり、後述する図3(b)は、β化した米に穀粉が付着して穀粉付き飯粒が形成された様子、図3(c)は、穀粉付き飯粒が取り出された様子を示す図である。
図3(a)で示すように、冷却されてβ化した米2aは硬くなっており、隣接する米2a同士は互いに貼着している。
なお、上述したように、炊飯した米を冷蔵室内に保管する温度を0℃〜10℃としたのは、炊飯した米を冷蔵室内に保管する場合に、0℃以下の凍結状態で保管するとβ化しなくなるので避けるべきであり、また10℃より高い温度に保管すると、細菌の増殖がはやくなるので避けるべきだからである。
また、炊飯した米を冷蔵室内に保管する時間が長引くと、細菌の問題もあり、あるいは米の硬さが強くなり、これにより食感にも影響するので、冷蔵保管時間は、2〜3日以内にするのが好ましい。なお、β化に要する保管時間は米の種類によって1〜3日の差がある。
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.
また、粒形成工程14とは、図3(b)で示すように、β化した米2a(図3(a))に穀粉2b(穀粉混合物を含む)等を混ぜてβ化した米2aに穀粉2bを付着させ、これによりβ化した米2aが互いに貼着しない状態の米粒(本願において「穀粉付き飯粒」という。)2を形成する工程である。
この粒形成工程14は、より具体的には、β化した米2aに穀粉2bを混ぜ、β化した米2aをもみほぐして一粒づつに分離させるようにする(飯粒の個別化)。
すると、β化した米2aに穀粉2bが付着し、これによりβ化した米2aが互いに貼着しないようにされた穀粉付き飯粒2が形成される。
なお、上述した粒形成工程14において、混ぜられた穀粉2bがβ化した米2aに付着するのは、β化した米2aに残った水分が、この米2aの周囲の穀粉2bに移動して、この米2aの水分と穀物2bの水分とが可及的に均一にされるためであると考えられる。なお、β化した米2aに穀粉2bを混ぜる場合には、両者をよく混ぜるのが好ましい。
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.
また、粒形成工程14でβ化した米2aに付着させる穀粉2b、すなわち原材料の穀粉2bは、たとえば、約30メッシュ前後の上新粉、米菓子粉、微細パン粉、好みによって、コーン、そば、粟又は高梁(たかきび)等の穀粉の単体もしくはこれらを混合したもの(穀物混合物)を用いることができる。 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.
また、粒形成工程14において、β化した米2aに付着させるため、β化した米2aに混合する穀物2bの量は、β化した米2aの重量の50%以下の重量分の穀物である。
ここで、β化した米2aに混合する穀物2bの量は、β化が完全に完成している場合には、β化した米2aの重量の10%の重量分とするのが好ましい。また、米のβ化がかなり不完全で飯(ベータ化した米2a)に柔らかさが残っている場合には、β化した米2aに混合する穀物2bの量を、β化した米2aの重量の50%の重量分とするのが好ましい。
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.
また、穀粉付き飯粒2を取り出す取り出し工程15は、粒形成工程14によって形成された穀粉付き飯粒2を篩(ふるい)にかける工程である。
この工程は、図3(b)で示すように、粒形成工程14において穀粉2bが混ぜられ形成された穀粉付き飯粒2の周囲には、β化した米2aに混ぜられ、かつβ化した米2aに付着しなかった穀粉3が存在するので、穀粉付き飯粒2(図3(b))を、β化した米2aに混ぜられ、かつβ化した米2aに付着しなかった穀粉3を篩(ふるい)にかけて取り出す工程である。
なお、発明の内容を説明しやすくするため、図3(b)では、β化した米2aに混ぜられた穀粉のうち、β化した米2aに付着した穀粉を符号2bで図示し、β化した米2aに付着しなかった穀粉を符号3で図示しているが、穀粉2bと穀粉3とは同一材料である。
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.
このように炊飯工程12と、β化工程13と、粒形成工程14の後、取り出し工程15を経て取り出された穀粉付き飯粒2(図3(c))は、食材用衣1を構成し、製品とされる。
また、このように篩分けして出来上がった製品である食材用衣1は、製造後に包装材で包装され、それぞれの用途に応じて包装後に冷蔵保管され、または冷凍保管され、商品とされる。
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.
このようにして製造された食材用衣1は、パン粉をフライ用の衣とする通常のフライ用衣の場合と同様、食材4とともに油で揚げられる。
すなわち、図1(a)に示す食材4を、図1(b)に示すつなぎ材5(バッター)に通して該食材4の周囲につなぎ材5を付着させた後、図1(c)で示すように、食材用衣1を食材4につなぎ材5を介してまぶし、180℃以上の油で揚げる。
すると、油で揚げられた食材用衣1は大変クリスピーな食感を与えるものとなり、また食材用衣1は、炊飯した米を用いた食材用衣1でありながら、食材4とともに食材用衣5を油で揚げた場合に硬くなって食することができないことは可及的に防止されたものとなった。また、この効果のリピート性もあった。
なお、この食材用衣1は、普通のご飯(炊飯した米)をパン粉のように使用することができるものであり、この食材用衣1の食感は、米、特に炊飯した米(ご飯)を用いているので、パン粉のみを衣として完成する揚げ物料理の食感と異なるものとなった。
また、この製造方法によって製造された食材用衣1は、上述のように食材4につなぎ材5を介しまぶす場合に、炊飯した米を用いた食材用衣でありながら、食材にまぶし易いものとなった。また、このような効果のリピート性もあった。
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.
また、本願発明の食材用衣の製造方法11では、粒形成工程14の後、他の工程を経ることなく取り出し工程15を行うことができるが、たとえば、図2と同一工程を同一符号で示す図4のように、製造方法21は、粒形成工程14の後であって上記取り出し工程15(図2)を行う前に、穀粉付き飯粒を切断する切断工程17を行うものであってもよい。なお、この切断工程17により穀粉付き飯粒2は取り出し工程15によって取り出される前に切断されることとなる。
なお、図4は、本願発明の食材用衣の製造方法の工程を概略的に示す図であり、切断工程を具えたものを示す図である。
この切断工程17では、穀粉付き飯粒2をカッターで適当な大きさに切断する。
この切断工程17を行うと、上記粒形成工程14の後に他の工程を経ることなく取り出し工程15を行った場合に製造される食材用衣に比し、食材用衣1の穀粉付き飯粒2の粒の大きさを、より小さく細分化することができる。
また、上述したように切断工程17は、篩によって穀粉付き飯粒2を製品にする取り出し工程15の前に行う。いいかえると、切断工程17は、β化した米2aに混ぜられ、かつβ化した米2aに付着しなかった穀粉3が、穀粉付き飯粒2と混ざっている状態で行う。これは、取り出し工程15により取り出した穀粉付き飯粒2単体で切断すると、米のβ化がなされたものであっても、該米2aの粘りが出て切断しにくく製品化できないこと、また原材料である米を炊飯行程12前にあらかじめ砕いた後に炊飯する方法も可能だが、そのような方法では、通常の炊飯方法とは水加減等異なる炊飯方法・工夫が必要となって煩雑であるからである。
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. .
このように切断工程17の後、取り出し工程15を経て取り出された穀粉付き飯粒2(図1(c))は、食材用衣1を構成し、製品とされる。
なお、取り出し工程15によって篩分けされ、出来上がった製品である食材用衣1は、製造後に包装材で包装され、それぞれの用途に応じて包装後に冷蔵保管され、または冷凍保管され、商品とされる。
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. .
この切断工程17の後、取り出し工程15を経て取り出された穀粉付き飯粒2を具えた食材用衣1は、上述したように切断工程17を行うことなく製造された食材用衣1と同様に油で揚げられる。すなわち、食材4をつなぎ材5(バッター)に通して該食材4の周囲につなぎ材5を付着させ、この食材用衣1を食材4をつなぎ材5を介してまぶし、180℃以上の油で揚げる。
このようにして揚げられた食材用衣1は大変クリスピーな食感を与えるものとなり、また食材用衣1は、炊飯した米を用いた食材用衣1でありながら、食材4とともに食材用衣5を油で揚げた場合に硬くなって食することができないことは可及的に防止されたものとなった。また、この効果のリピート性もあった。
なお、この食材用衣1は、普通のご飯(炊飯した米)をパン粉のように使用することができるものであり、この食材用衣1の食感は、米、特に炊飯した米(ご飯)を用いているので、パン粉のみを衣として完成する揚げ物料理の食感と異なるものとなった。
なお、本願発明の食材用衣の製造方法11、21において、取り出し工程17を行った際に篩い落された穀粉3は、次に食材用衣の製造する場合に使用できる。
また、この製造方法によって製造された食材用衣1は、上述のように食材4につなぎ材5を介しまぶす場合に、炊飯した米を用いた食材用衣でありながら、食材にまぶし易いものとなった。また、このような効果のリピート性もあった。
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.
以上で説明したように、本願発明の食材用衣1は、炊飯されβ化した米2aに穀粉2bが混ぜられて該β化した米2aに穀粉2bが付着され、これにより該β化した米2aが互いに貼着しないようにされた穀粉付き飯粒2を具え、該穀粉付き飯粒2は取り出されたものとしたから、この食材用衣1は、食材4につなぎ材5を介しまぶす場合に、炊飯した米を用いた食材用衣でありながら、食材にまぶし易く、またまぶされた食材4とともに食材用衣1を油で揚げた場合、食材用衣1は大変クリスピーな食感を与えるものとなり、また食材用衣1は、炊飯した米を用いた食材用衣でありながら、まぶされた食材4とともに食材用衣1を油で揚げた場合に硬くなって食することができないことは可及的に防止されたものとなった。また、このような効果のリピート性もあった。
なお、この食材用衣1は、普通のご飯(炊飯した米)をパン粉のように使用することができ、この食材用衣1の食感は、米、特に炊飯した米(ご飯)を用いているので、パン粉のみを衣として完成する揚げ物料理の食感と異なるものとなった。
また、本願発明の食材用衣1は、前記穀粉付き飯粒が取り出される前に切断されているものとしてもよく、そのようにすると、上記粒形成工程14の後に他の工程を経ることなく取り出し工程15を行った場合に製造される食材用衣に比し、食材用衣1の穀粉付き飯粒2の粒の大きさを小さくすることができた。
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.
また、本願発明の食材用衣1の製造方法11は、食材4につなぎ材5を介してまぶされ、まぶされた食材4およびつなぎ材5とともに油で揚げられる食材用衣1を製造する食材用衣の製造方法11において、米を炊飯する炊飯工程12と、炊飯した米をβ化させるβ化工程13と、β化した米2aに穀粉2bを混ぜてβ化した米2bに穀粉2bを付着させ、これによりβ化した米2aが互いに貼着しない穀粉付き飯粒2を形成する粒形成工程14と、粒形成工程14により形成された穀粉付き飯粒2を取り出す取り出し工程15とを具えることとしたから、この製造方法により製造された食材用衣1は、食材4につなぎ材5を介しまぶす場合に、炊飯した米を用いた食材用衣でありながら、食材4にまぶし易く、またまぶされ食材4とともに食材用衣1を油で揚げた場合、食材用衣1は大変クリスピーな食感を与えるものとなり、また食材用衣1は、炊飯した米を用いた食材用衣でありながら、まぶされた食材4とともに食材用衣1を油で揚げた場合に硬くなって食することができないことは可及的に防止されたものとなった。また、このような効果のリピート性もあった。
なお、この食材用衣1は、普通のご飯(炊飯した米)をパン粉のように使用することができるものであり、この食材用衣1の食感は、米、特に炊飯した米(ご飯)を用いているので、パン粉のみを衣として完成する揚げ物料理の食感と異なるものとなった。
また、本願発明の食材用衣1の製造方法は、前記取り出し工程15の前に、穀粉付き飯粒2を切断する切断工程17を行うようにしたものであってもよく、そのようにすると、上記粒形成工程14の後に他の工程を経ることなく取り出し工程15を行った場合に製造される食材用衣に比し、製造された食材用衣1の穀粉付き飯粒2の粒の大きさを小さくすることができた。
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.
食材用衣1の原材料の米として精白米を用い、該精白米を炊飯工程12により炊飯した。炊飯工程12では、精白米1000グラムと、これに対する水1200グラムとを用い、通常の炊飯器で炊飯した。β化工程13では、炊飯工程12によって精白米を炊飯した飯、すなわち白飯をβ化した。より具体的には、炊飯した白飯をバット(平らな収容容器)内に熱いうちに広げて平らにし、次に該炊飯した白飯を、水分をとばしながら26℃まで下げ、その後、この白飯を、さらに5℃の冷蔵室内に15時間保管し、これにより、炊飯した米をβ化させた。また、粒形成工程14では、β化した米2aに付着させる穀粉2b、すなわち食材用衣1の原材料の穀粉2bとして、30メッシュ前後の上新粉を用いた。β化した米2aに穀粉2bを付着させるため、β化した米2aに混合する穀物2bの量は、β化した米2aの重量の20%の重量分の穀物とした。この粒形成工程14の後、取り出し工程15を行って穀粉付き飯粒2を取り出し、これにより穀粉付き飯粒2を具えた食材用衣1を製造した。 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.
実施例2では、図4で示すように、上記切断工程17をおこなった点が実施例1と相違し、その他は実施例1と同じである。なお、この切断工程17での切断では、カッターで行い、実施例1の食材用衣のものに比し、食材用衣1の穀粉付き飯粒2の粒の大きさ(径)を半分程度にした。 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. .
上記した実施例1及び実施例2で製造された食材用衣1を、パン粉をフライ用の衣とする通常の場合と同様に、食材4をつなぎ材5に通して該食材4の周囲につなぎ材5を付着させた後に、食材4につなぎ材5を介してまぶし、180℃の油で揚げた。
この実施例1及び実施例2の各食材用衣1と、精白米を炊飯した直後の白米を、米のβ化を行わせることなく穀粉を付着させないで食材用衣とした比較例の食材用衣について、油で揚げた後の食感の評価をモニターによって行った。その比較結果を表1で示す。
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.
表1で示すように、実施例1の食材用衣、実施例2の食材用衣は、炊飯した米を用いた食材用衣でありながら食材4とともに食材用衣1を油で揚げた場合に硬くなって食することができないことは可及的に防止されたものとなった。また、実施例1の食材用衣、実施例2の食材用衣は、上記比較例の食材用衣と比べ、炊飯した米を用いた食材用衣でありながら、食材4にまぶし易いものとなった。
なお、上記実施例では、本願発明に係る食材用衣をフライ用衣として使用する場合を例にして詳述したがこの発明に係る食材用衣は、フライ用衣だけでなく、例えば包餡用の食材用衣として使用してもよく、例えば、包餡対象の食材としてミンチにした肉を団子形状に形成した食材(いわゆるメンチカツの中身に相当する食材)を選択し、その食材を本願発明に係る食材用衣で包餡した場合は、これを上述したように油で揚げてもよいし(この場合はメンチカツに相当する)、また油で揚げるのではなく、電子レンジで加熱して、ミンチ状の食材にご飯をまぶした食品にしてもよい。さらには上述したミンチにした肉を本願発明に係る食材用衣で包餡したものを焼いて焼きおにぎりメンチとした食品としてもよい。
即ち、本願は発明に係る食材用衣は、フライ用衣のみならず、広く包餡用の食材用衣に適用することが可能である。
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.
1…食材用衣
4…食材
5…つなぎ材
2…穀粉付き飯粒
2a…β化した米
2b…穀粉
11、21…製造方法
12…炊飯工程
13…β化工程
14…粒化工程
15…取り出し工程
17…切断工程
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)
炊飯した米をβ化させるβ化工程と、
β化した米に穀粉を混ぜてβ化した米に前記穀粉を付着させ、これによりβ化した米が互いに貼着しない穀粉付き飯粒であって食材とともに油で揚げられる穀粉付き飯粒を形成する粒形成工程と、
前記粒形成工程により形成された穀粉付き飯粒を取り出す取り出し工程
とを具え、
前記取り出し工程前に、前記穀粉付き飯粒を切断する切断工程を行うようにしたことを特徴とする食材用衣の製造方法。 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 .
該穀粉付き飯粒は取り出されたものであり、
前記穀粉付き飯粒は取り出される前に切断されていることを特徴とする食材用衣。 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 .
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