JP5568168B1 - Method for producing large-format baked rice food - Google Patents

Abstract

【Task】
A variety of foods can be easily inserted between baked rice or shochu that has been baked with rice or rice cake formed in a thick plate shape, and the baked rice or shochu is stacked in several layers. It is to provide large-sized baked rice food that has been enhanced by wrapping the whole with a thin outer shell in an integrated state.
[Solution]
In a state where the tool G is sandwiched between the plurality of baked rice simple substance R or the shochu simple substance C in which the cooked rice or rice cake formed into a thick plate shape is baked in advance, the plurality of baked rice simple substance R or jealousy alone C food body N ₁ is formed by being stacked in layers, by a skin material S ₁ for forming the outer skin S and the food body N ₁ is burned together, all of the food body N ₁ It is assumed that the outer peripheral surface is covered with the outer skin S.
[Selection] Figure 1

Description

The present invention relates to a method for producing a large-format baked rice food characterized by the structure of the food body, the thinness of the skin surrounding the food body, and the order of the pouring process of the fluidized skin material. Here, the term “large-format baked rice food” is a concept that includes both a food main body consisting only of baked rice and a combination of baked rice and shochu.

  As the cooked rice food in which the entire food body is covered with an outer skin, those disclosed in Patent Documents 1 and 2 are known. The cooked rice food of Patent Document 1 has a skin formed in advance, and the cooled food body (filling) is packed in the skin (paragraph “0071” of Patent Document 1). For this reason, in addition to the troublesome manufacturing itself, the food body and the outer skin are not integrated, and if the food body is relatively hard rice such as fried rice, you can eat a part The cooked rice may be spilled out from the exposed portion of the food body when the outer skin is broken, and it is inconvenient to eat as a cooked rice food whose main food mode is to carry it with you. is there.

  In addition, the cooked rice that is the main body of food and the hull that wraps this whole are separated and not integrated, so when you eat the hull, there is a sense that you are eating only the hull alone In addition, there is an inherent problem of food that the taste of cooked rice food is impaired.

  On the other hand, in Patent Document 2, the cooked rice in which the whole shape is fixed is immersed in a container containing the dough material, and the cooked rice with the dough material attached to the entire outer peripheral surface is heated by an electric oven. The manufacturing method of the cooked rice food which wraps and bakes cooked rice by the said skin | leather by baking dough material of the outer periphery of this is disclosed. However, according to the method for producing cooked rice food disclosed in Patent Document 2, since the cooked rice and the skin that wraps the cooked rice are integrated, the food is eaten almost without recognizing the presence of the outer skin. Although there is an advantage that can be obtained, since the whole cooked rice is soaked in the dough material, the dough material is excessively infiltrated into the cooked rice and the taste is impaired.

  In addition, in the manufacturing method, it is indispensable to immerse the cooked rice in a container containing the dough material, and to heat the cooked rice with the dough material attached to the entire outer peripheral surface using an electric oven. Each process is cumbersome and not suitable for mass production.

JP 2009-278944 A JP 2001-258521 A

In the present invention, various ingredients can be easily inserted between baked cooked rice alone or shochu baked rice or rice cake formed in a plate shape, and the baked cooked rice or shochu simple is laminated in several layers. An object is to provide a method for producing a large-format baked rice food that has an enhanced taste by wrapping the whole food body in a thin outer shell in an integrated state.

The invention of claim 1 for solving the above-mentioned problem is the state in which the ingredients are sandwiched between a plurality of baked rice single bodies or shochu single bodies in which cooked rice or potato molded into a plate shape is pre-baked. A food body is formed by laminating a plurality of simple baked rice or shochu simple substance, and the food body is baked together with the material forming the outer skin, so that the entire outer peripheral surface of the food body is the outer skin. that not covered by a process for the preparation of large-sized baked-style cooked rice food,
A step of baking the plate-shaped cooked rice or rice cake to a degree that slightly discolors and forming the baked cooked rice alone or the shochu singe, and the corresponding forming recesses provided in the fixed mold and lid mold of the baking mold, respectively. A step of inserting and arranging the cooked rice simple substance or shochu simple substance, sandwiching the ingredients between each cooked cooked rice simple substance or the simple shochu, and arranging the ingredients on the upper surface of the top layer of the simple cooked rice or shochu simple substance, and Stacked by pouring and baking the outer shell material from the peripheral part of the baked rice or the shochu simple substance contained and stacked in each molding recess of the fixed mold and the lid mold to reach the entire bottom and outer peripheral surfaces. A step of covering the bottom and outer peripheral surfaces of the baked rice alone or shochu with the outer skin and covering the fixed mold with a lid mold, and each baked rice alone or shochu singly inserted in each mold Including laminating and baking in a single layer It is a symptom.

According to the manufacturing method of the large-format baked rice food according to the invention of claim 1 , the baked rice simple substance or the shochu simple substance constituting the food main body is inserted and arranged so as to overlap the fixed mold of the baking mold and the molding concave part of the lid mold. In this state, the peripheral portion of the baked rice simple substance or shochu simple substance (between the outer peripheral surface of the baked rice simple substance or the single shochu and the inner peripheral surface of the molding recess), and the peripheral edge of the uppermost shochu simple substance After pouring the outer skin material from the part over the entire circumference of the part, when the lid mold is superimposed on the fixed mold, each baked rice simple substance or shochu simple substance that is inserted and arranged superimposed on each molding recess is mutually Baked in a laminated state.

For this reason, various ingredients can be inserted between baked rice and shochu, and these ingredients are not limited to processed foods such as boiled rice and cheese, but are raw foods such as raw quail eggs. However, since it is hardened by heating, there is a feature that can be an object to be inserted. In the case where the shape of the cooked rice food is about outer shape × height = (80 × 30) mm, raw quail eggs are also suitable in terms of quantity. In addition, in the state where the baked rice alone or the shochu simple substance is inserted and arranged in each molding recess of the baking mold, the outer shell material is poured from the peripheral portion thereof, and the bottom surface of the baked rice simple substance or shochu simple substance inserted into each molding recess And after reaching the whole outer peripheral surface, it is hardened by heating and becomes an outer skin. For this reason, the fluidity of the skin material needs to be lowered. Therefore, in the case of the method of pouring plenty of the skin material into the molding recess in advance and then baking with the cooked rice inside the skin material as in the general manufacturing method, because the skin material is large However, there is a problem that the thickness of the baked outer skin is also increased. However, in the invention of claim 1 , since the casting process of the outer skin material is in a reverse relation to a general manufacturing method, it has a feature that it can be molded thinly. . Here, “thin” specifically refers to a thickness of about “1 mm”.

The invention of claim 2 is characterized in that, in the invention of claim 1 , in the step of pouring the skin material, the fluidized skin material is poured into a plurality of times.

The outer shell material is poured into the outer peripheral material from the peripheral portion of the baked rice or the shochu simple substance placed and inserted in the molding concave portion of the baking mold, as shown in the invention of claim 2 , that is, The skin material poured first propagates through the inner peripheral surface of the molding recess of each mold, reaches the bottom surface, spreads over the entire surface, and is half-baked by heating in the middle, along the flow direction of the skin material Inside the half-baked part, the outer skin material no longer flows, and the outer shell material is semi-fired from the center of the bottom of the molding recess of each mold to the outside, and finally, molding After the outer skin material stays in the vertical part of the inner peripheral surface of the recess, it is semi-fired. Therefore, by pouring the outer skin material several times, the bottom surface and the outer peripheral surface of the baked rice simple substance or the shochu simple substance, which is placed in an overlapping manner in the molding recess of the baking mold, in particular, the upper end of the outer peripheral surface. It is possible to spread the skin material sufficiently to the part.

The invention of claim 3 is the invention of claim 1 or 2 , wherein each of the molding recesses of the fixed mold and the lid mold has a shape in which a central part is partially closed, and the burned rice alone or shochu The simple substance has a shape in which a through-hole portion is formed inside corresponding to the planar shape of each molding recess, and the through-hole is formed inside the cooked cooked rice food.

According to the invention of claim 3 , in the large-format baked rice food in which the entire outer peripheral surface of the food body is covered with the outer skin, it is possible to produce a large-format baked rice food having a shape with a through-hole formed therein. It becomes.

In the case of the method in which the large-format baked rice food according to the present invention is poured into the molding recess in advance, and then the rice is baked on the inside of the outer shell material, as in a general manufacturing method. However, since the amount of the skin material is large, there is a problem that the thickness of the baked skin is also thickened. In the invention of claim 1 , the casting process of the skin material is in a reverse relation to the general manufacturing method. Therefore, it is possible to thinly form the outer skin covering the entire outer peripheral surface of the baked rice simple substance or the shochu simple substance laminated in several stages.

(A), (b) are a perspective view and a longitudinal sectional view of a large format sintered style rice food F ₁ produced by the production method of the present invention, respectively. It is a perspective view of a baked type M used in the manufacture of large-sized sintered style rice food F _1. It is a perspective view of the state which makes the baked rice simple substance R using the iron plate. (A), (b), and (c) are arranged by inserting and arranging the baked rice simple substance R in the molding recesses H ₁ of the stationary mold M ₁ and the lid mold M ₂ , respectively. sandwiched in the middle and a state, a state of completing the insertion arrangement, and is a longitudinal sectional view of a state of pouring a skin material S ₁ in which the fluidized. (D), (e), and (f) are states in the middle of covering the fixed mold M ₁ of the baking mold M with the cover mold M ₂ after the outer shell material S ₁ is burned to become the outer skin S. FIG. ₂ is a longitudinal sectional view of a state in which the baked rice simple substance R laminated by covering the stationary mold M ₁ with the lid mold M ₂ is baked, and a state in which the lid mold M ₂ is opened after baking. (A), a (b) is a sectional view of the fixed type M ₁ and lid type M ₂ showing a state of pouring Separating the skin material S ₁ twice (X-X line sectional view of FIG. 2). It is a longitudinal sectional view of another large-sized sintered style boiled rice food F ₂ produced by the method of the present invention. It is a longitudinal sectional view of yet another manufactured oversized sintered wind cooked rice food F ₃ by the production method of the present invention. (A), (b) is a cross-sectional view of baked type M 'indicating the molding process of the large-sized sintered style boiled rice food F _3. (A)-(c) is the planar shape of large-sized baked rice food other than circular.

Hereinafter, the present invention will be described in more detail with reference to a plurality of examples .

As shown in FIG. 1, the large-format baked rice food F ₁ produced by the production method of the present invention is obtained by a later-described production method using the baking mold M, and the fixed mold M ₁ and the lid mold M of the baking mold M. _In a state where ₂ are stacked, a plurality of layers (four layers in the illustrated example ) of the baked rice R are stacked in the molding recesses H of the molds M ₁ and M ₂ , and the baked rice R G is sandwiched and baked in a state where the entire outer peripheral surface is covered with the skin material S ₁ . Here, the “skin material S ₁ ” refers to a material of the skin S that is in a fluid state at normal temperature, covers the entire outer periphery of the laminated baked rice simple substance R, and becomes the skin S by firing.

As shown in FIG. 2, the mold M has a stationary mold M ₁ and a lid mold M ₂ arranged in an unfolded state on the upper surface of the iron plate 1, both ends in the longitudinal direction of the iron plate 1, and a central portion in the width direction. the bracket 2 is fixed respectively, by rotating the lid type M ₂ so as to overlap with respect to the stationary mold M ₁ with respect to the fixed mold M _1, the shorter of the fixed mold M ₁ and lid type M ₂ The hinge plates 3 and 4 attached to the side surfaces in the direction are connected to each other through bolt-like hinge pins 5 penetrating the bracket 2. The fixed mold M ₁ and the lid mold M ₂ are provided with molding recesses H each formed by a circular shallow recess at positions symmetrical to the rotation axis B that is the axis of the hinge pin 5. The depth of the fixed mold M ₁ and each forming recess H provided in the cover-type M ₂ are identical. For this reason, when the lid mold M ₂ is overlapped with the fixed mold M ₁ around the rotation axis B, the molding recesses H provided in the respective molds M ₁ and M ₂ are overlapped to form the molding recess H. A sealed circular recess having a height twice the depth of is formed. In FIG. 2, reference numeral 6 denotes a fixed mold M _{1 and} a lid mold M ₂ for the operator to hold and rotate the lid mold M ₂ with his / her hand when covering the fixed mold M _1. Each operation bar is shown.

Hereinafter, using the above-described baking mold M, the production of the above-described large-format baked rice food F ₁ will be described step by step. First, the baked rice simple substance R for laminating in a plurality of layers (4 layers in the illustrated example ) and wrapping with the outer skin S will be described. As shown in FIG. 3, the baked rice simple substance R is mainly intended to bring out the umami as cooked rice by lightly baking the cooked rice R ₀ formed on a thin circular shape on the iron plate 8. It becomes easy to hold a thin circular shape, and handling becomes easy.

When the cooked rice food F ₁ has a thick disk shape like large-sized ware, and the outer shape × height = (80 × 30) mm, the shape of the baked rice simple substance R is the cooked rice food F ₁ which is the final product. The outer dimensions × height = (80 × 8) mm. Specifically, when 7 minutes of rice (145g), vinegar (half small saji) and potato starch (3g boiled in 300cc water) are mixed and cooked in a rice cooker, 330 g of cooked rice is obtained, of which 60 g is used as cooked rice R ₀ of one baked cooked rice simple substance R.

Two pieces of the baked rice R are stacked in the molding recess M of the fixed mold M ₁ and the lid M ₂ of the baking mold M, and are necessary between the upper and lower baked rice R or the upper surface of the upper baked rice R alone. The tool G is sandwiched or placed [FIGS. 4 (a), (b)]. As the ingredient G, one having good compatibility with cooked rice is selected, and processed foods such as ham and cheese, as well as raw foods that harden by heating such as raw quail eggs can be used . The cooked rice food F ₁ has a structure in which the entire circumference is covered with the outer skin S while baking the whole in a state where the baked rice simple substance R is laminated, and the baked rice simple substance R is baked on both sides in advance and has a certain shape. Therefore, when the baked rice simple substance R is inserted into the molding recesses H of the molds M ₁ and M ₂ and laminated in two stages, the tool G is sandwiched between the baked cooked rice simple substance R, Alternatively, it is easy to place the ingredient G on the upper surface of the upper baked rice simple substance R.

In the present invention, the baked rice simple substance R is placed in the upper and lower two layers in the molding recess H of each of the molds M ₁ and M ₂ , and the outer peripheral surface of each baked rice simple substance R is heated. The outer skin material S ₁ is poured from a portion of the upper periphery of the baked rice simple substance R, which is a gap with the inner peripheral surface of each molding recess H, and the outer skin material S ₁ is heated and fired. By being done (hardened), in each shaping | molding recessed part H, the outer skin S covers the whole outer surface (bottom surface and circumferential surface) of each upper and lower two-stage baked rice simple substance R.

An example of the outer skin material S ₁ is a mixture of rice flour (7 g) and corn flour (4 g) in milk (32 cc). Since the outer skin material S ₁ has a fluidity slightly lower than that of milk, when the outer skin material S ₁ is poured from the gap, the molds M ₁ and M ₂ are heated. In addition, the outer skin material S ₁ that has reached the bottom surface through the inner peripheral surface of the molding recess H loses its fluidity by being partially fired in the middle of flowing toward the center of the bottom surface. for subsequent skin material S ₁ is flowing side of the outer skin material S _1, which is semi-baked, after all, the outer skin material S ₁ is spread over the entire area of the bottom surface of the molding recess H. On the other hand, after the outer skin material S ₁ reaching the entire bottom surface of the molding recess H is semi-fired, the outer skin material S ₁ no longer flows to the bottom surface side. The outer skin material S ₁ stays on the peripheral surface, and is semi-baked over time and finally fired so that it is integrated with the baked rice simple substance R on the bottom surface and the inner peripheral surface of the molding recess H. It becomes the outer skin S [FIG. 4 (b)]. In order to improve the fluidity of the skin material S _{1 on} the bottom surface of the molding recess H, if the outer peripheral edge of the bottom surface is the highest and the center portion is the lowest, the molding recess Over the entire area of the bottom surface of H, the outer skin material S ₁ is easily spread.

Further, since the outer skin material S ₁ hardly stays on the inner peripheral surface of the molding recess H, as shown in FIGS. 6A and 6B, almost all of the outer skin material S ₁ a poured in first is half. after being fired, by pouring the following skin material S ₁ b, when the outer skin material S ₁ flowed in several, is effective in forming the outer skin S on the inner peripheral surface of the forming recess H.

In addition, the outer skin material S ₁ can be used by dissolving wheat flour and buckwheat in water on condition that the above-described fluidity can be secured.

Then, after the outer skin material S ₁ is baked, the lid mold M ₂ is rotated [FIG. 5 (d)] and overlapped with the fixed mold M ₁ so that the baked rice simple substance R is laminated in four layers. [FIG. 5 (e)] In this state, it is allowed to stand for a predetermined time, and the baked cooked rice simple substance R is baked. After laminated baked rice alone R is burned, when opening the lid type M _2, cooked rice food F ₁ large-sized sintered wind is obtained [Fig. 1 and Fig. 5 (f)]. In other words, the cooked rice food F ₁ has a structure in which the entire outer peripheral surface of the food body N ₁ composed of a total of four layers of baked cooked rice R is covered with the outer skin S. Incidentally, in FIG. 1, 11, the gap of the contact portion of each type M _1, M ₂ is caused, it shows the part projection formed in the central portion in the height direction of the outer peripheral surface of the cooked rice food F ₁ An alternate long and two short dashes line shows a boundary line of the baked rice simple substance R laminated.

As shown in FIG. 7, another large-format baked rice food F ₂ produced by the production method of the present invention is a food in which one layer of shochu rice C is sandwiched between three layers of baked rice simple substance R. The entire outer peripheral surface of the main body N ₂ is covered with the outer skin S. The shochu simple substance C is obtained by pre-baking both sides of a disk-like rice cake, like the cooked rice simple substance R. Since the ratio of the rice cake to the cooked rice is small with respect to the three layers of the cooked cooked rice R, the rice can be eaten while enjoying the taste of the rice cake.

As shown in FIG. 8, another large-sized baked rice food F ₃ manufactured by the manufacturing method of the present invention has a large-sized baked shape, that is, a thick disk shape, and has a through hole 12 at the center thereof. The food main body characterized by the formed shape and covered with the outer skin S is a total of four layers of baked rice simple substance R, similar to the above-described cooked rice food F ₁ , but the food main body itself has any structure. There may be.

FIG. 9 shows a method for producing a thick disc-shaped cooked rice food F ₃ having a through hole 12 in the center. The molding recess H ′ of the baking mold M ′ to be used has the above-described cooked rice food F ₁ except that the circular closed portion 13 is formed in the circular central portion and formed into a ring shape in plan view. It has the same structure as the mold M. The baked rice simple substance R ′ constituting the food body has a ring shape in plan view. Insert the baked rice simple substance R ′ in two layers into the molding recesses H ′ of the fixed mold M ₁ ′ and the lid mold M ₂ ′, and sandwich the tool G between the baked cooked rice simple substances R ′, or After putting the ingredient G on the upper surface of the baked rice simple substance R ′, the outer shell material S ₁ is poured from the peripheral edge of the upper baked rice simple substance R ′ [FIG. 9 (a)] to the fixed mold M ₁ ′. When the baked rice simple substance R ′ having a total of four layers is baked for a predetermined time with the cover mold M ₂ ′ covered, the fixed mold M ₁ ′ and the cover mold M ₂ ′ are baked (FIG. 9B). Thus, another large-sized baked rice food F ₃ having a thick disk shape with a through hole 12 formed in the center is obtained.

Each of the large-sized baked rice foods F _{1 to} F ₃ described above has a total of four layers by mixing the food main body N _{1 to} N ₃ only with the baked rice simple substance R, R ′ or the baked rice simple substance R and the shochu simple substance C. The food body is formed by forming a single layer of baked rice alone or a combination of baked rice and shochu alone into a plurality of layers (3 layers, 5 layers, 6 layers, etc.) other than 4 layers. It is also possible to configure. For example, in the case where the thickness of the large-sized baked rice food is 30 mm, if the baked rice is made up of 6 layers, one baked rice is about 5 mm.

Moreover, as above-mentioned as planar shape of the large format baked rice food based on this invention, as shown in FIG. 10 (a)-(c), as shown in FIG. Various shapes are conceivable, such as a shirt shape and a boots shape.

C: jealousy alone F ₁ ~F _3: large-format grilled style cooked rice food
G: Ingredient (Ingredient)
H, H ′: Molded recess M, M ′: Baking mold M ₁ , M ₁ ′: Fixed mold M ₂ , M ₂ ′: Cover mold N _{1 to} N ₃ : Food body R, R ′: Baked rice
S: Hull
S ₁ : fluidized skin material
12: Through-hole provided in large-format baked rice food

Claims (3)

In a state in which ingredients are sandwiched between a plurality of baked rice or shochu that has been pre-baked in a plate shape, the plurality of baked rice or shochu is laminated in layers. it food body is formed by, that the material and the food body forming the outer skin is burned together, there in the manufacturing process of large-sized sintered style boiled rice food full outer peripheral surface of the food body is encrusted And
Baking both sides of the plate-shaped cooked rice or rice cake to the extent that it slightly discolors and forming the cooked rice rice or the shochu cake alone;
The baked rice simple substance or shochu simple substance is stacked and inserted in the corresponding molding recesses respectively provided in the fixed mold and lid mold of the baked mold, and the ingredients are sandwiched between the baked rice simple substance or the shochu simple substance, A step of arranging the ingredients on the upper surface of the top layer of baked rice or shochu,
It is laminated by pouring the outer skin material from the peripheral part of the baked rice or the shochu simple substance contained in the molding recesses of the fixed mold and the lid mold so as to reach the entire bottom surface and outer peripheral surface. A step of coating the bottom and outer peripheral surfaces of the baked rice or shochu alone with the outer skin,
A process of stacking and baking a lid mold on the fixed mold, laminating each baked rice rice or shochu simple substance inserted into each mold into an integral layer, and
A method for producing a large-format baked rice food characterized by comprising: 2. The method for producing large-sized baked rice food according to claim 1 , wherein in the step of pouring the outer skin material, the outer skin material that has become fluidized is poured into a plurality of times. Each of the molding recesses of the fixed mold and the lid mold has a shape in which the central portion is partially closed, and the baked rice simple substance or shochu simple substance penetrates inside corresponding to the planar shape of each molding depression. The method for producing a large-format baked rice food according to claim 1 or 2 , wherein a through-hole is formed inside the cooked cooked rice food, wherein the hole food is formed.

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