JP5717040B1 - Method for producing cooked rice food - Google Patents

Abstract

A sheet-like food material such as laver and a cooked rice food wrapped with cooked rice in order from the closest to the ingredients are made more difficult to collapse. A cooked rice food comprising an ingredient, a sheet-like ingredient wound around the ingredient, and cooked rice, wherein an outer peripheral surface portion of the cooked rice food is formed of the cooked rice, and the cooked rice The outer peripheral surface of the food is baked. [Selection] Figure 2

Description

  The present invention relates to cooked rice food and a method for producing cooked rice food.

  For example, as represented by rolled sushi, cooked rice foods wrapped with ingredients and wrapped with rice and seaweed are known. In addition, cooked rice food (for example, called “back roll”) is known in which ingredients are wrapped with seaweed and cooked rice in order of proximity to the ingredients.

  In patent document 1, after laver is wrapped around ingredients and used as a scroll, the roll is heated to produce a core, and rolled rice is wound around the core to produce rolled sushi. It is described.

JP 2013-188137 A

  The outer periphery of the so-called back-wrapped cooked rice food described above is a cooked rice layer. For this reason, for example, when eating the cooked rice food, the cooked rice layer on the outer periphery tends to collapse or peel off, making it difficult to eat. On the other hand, ordinary sushi rolls are laver on the outer periphery, so they are hard to collapse and are easy to eat.

  Therefore, an object of the present invention is to make the sheet food such as laver and the cooked rice food wrapped with the cooked rice in the order closer to the ingredients more difficult to collapse.

  The present application includes a plurality of means for solving the above-described problems, and examples thereof are as follows.

One aspect of the present invention that solves the above-mentioned problems is a preparation of a food comprising ingredients, a sheet-like food and rice cooked around the ingredients, and an outer peripheral surface layer portion formed of the rice. It is the manufacturing method of the cooked rice food including the 1st process and the 2nd process of baking the outer peripheral surface and end surface of the said foodstuff.

The manufacturing method, prior to the pre-Symbol second step may include the step of seasoning the end face.

The manufacturing method may include a step of seasoning the baked end face after the second step.

  ADVANTAGE OF THE INVENTION According to this invention, the rice-like food which wound sheet-like foodstuffs, such as seaweed, and cooked rice on the ingredients in order close to an ingredient can be made harder to collapse.

  Problems, configurations, and effects other than those described above will be clarified by the following description of embodiments.

It is a figure (the 1) explaining an example of the manufacturing process of the cooked rice food which concerns on one Embodiment of this invention. It is FIG. (2) explaining an example of the manufacturing process of cooked rice food. It is a figure explaining the other example of cooked rice food.

  Drawing 1 is a figure (the 1) explaining an example of a manufacturing process of cooked rice food concerning one embodiment of the present invention. FIG. 1 is a plan view of the cooked rice food 10A and its materials. Drawing 2 is a figure (the 2) explaining an example of a manufacturing process of cooked rice food. FIG. 2 is a front view (or rear view) of the cooked rice food 10A and the cooked rice food 10B.

  First, the plate seaweed 1 dried in a sheet shape is placed on a spread roll (not shown) (FIG. 1 (A)).

  Next, rice 2 such as sushi rice is spread on the top surface of the plate nori 1 (FIG. 1B).

  Then, plate nori 1 and cooked rice 2 are turned over, and ingredients 3 are placed on the top surface of plate nori 1 (FIG. 1C). The ingredient 3 is arranged in the direction orthogonal to the winding direction R in the vicinity of the winding start position (the lower end side of the plate laver 1). At this time, the layer of the laver laver 1 and the layer of the cooked rice 2 are arranged in order from the ingredient 3.

  Then, using a rolled rice cake, the plate laver 1 and cooked rice 2 are wound in the winding direction R with the ingredient 3 as the center, and finished in a substantially rod shape (FIGS. 1C and 1D). Through the steps so far, a so-called back-wrapped cooked rice food 10A can be obtained. As shown on the end face of the cooked rice food 10A (a plane substantially orthogonal to the outer peripheral surface), the plate laver 1 and the cooked rice 2 are wound counterclockwise with the ingredient 3 as the center (FIG. 2 (A)). In the example of FIG. 2, the laver laver 1 and the cooked rice 2 are wound on the ingredient 3 in a double or triple manner (of course, it may be triple or more). Moreover, the surface layer part of the outer periphery of 10A of cooked rice foods is formed of the layer of cooked rice 2 (FIG. 1 (C), FIG. 2 (A)). In addition, 10 A of cooked rice foods may cut the both ends of the longitudinal direction, and may make both end surfaces flat.

  Finally, for example, by heating with an oven or fire (not shown), the outer peripheral surface of the cooked rice food 10A is baked to obtain the cooked rice food 10B (FIG. 2B). For example, the entire outer peripheral surface of the cooked rice food 10A may be baked so as to have a light brown baking color. The cooked rice food 10B is formed of the cooked cooked rice layer 2A on the inside and the cooked cooked rice layer 2B on the outside. Note that “baking” is not limited to a state in which a baked color is given by heating, but also includes a case in which the surface is dried to reduce the stickiness of cooked rice. The heating method is not particularly limited, and includes, for example, direct heating with a heat source such as charcoal fire, gas fire, electric heat, high-temperature steam, or heating with an iron plate heated with these heat sources.

  In this way, the back-wrapped cooked rice food 10B with the surface layer portion baked can be produced. Since the surface portion of the cooked rice food 10B is baked and hardened, the shape of the cooked rice food 10B is less likely to collapse compared to the cooked rice food 10A. As a result, when the rice food 10B is eaten with chopsticks or hands, it is difficult to lose its shape and easy to eat. Further, when the cooked rice food 10B is cut into pieces, for example, it is difficult to lose its shape. Moreover, compared with the cooked rice food 10A, the cooked rice food 10B has a crispy texture on the surface layer portion and a flavor such as a fragrant fragrance due to the surface layer portion being baked.

  One or more of the following manufacturing processes may be added to the above manufacturing process.

  For example, at least one of the both end surfaces of the cooked rice food 10A may be baked. If it does in this way, the whole cooked rice food including not only the outer peripheral surface layer part of the cooked rice food 10B but the surface layer part of both end surfaces can be baked and hardened, for example.

  For example, edible oil may be applied before baking the outer peripheral surface or end face of the cooked rice food 10A. In this way, for example, the surface layer portion can be finished harder.

  For example, a seasoning such as soy sauce may be applied or a food such as sesame may be attached before or after the outer peripheral surface or end face of the cooked rice food 10A is baked. In this way, for example, a better flavor can be obtained.

  Moreover, in said manufacturing process, although the cooked rice food 10A is obtained using the roll, if the cooked rice food 10A can be prepared, the manufacturing process of the cooked rice food 10A will not be specifically limited. Various existing manufacturing processes can be used, and existing manufacturing apparatuses can also be used.

  Moreover, the material of said cooked rice food 10B is not limited to the example mentioned above. For example, the sheet-like food material is not limited to the plate seaweed 1, but other food materials such as rice paper, cheese, and fried eggs may be used. In addition, for example, the cooked rice 2 may or may not be vinegared rice, or may be mixed by adding oil and seasonings. Further, for example, the cooked rice 2 may be obtained by an appropriate cooking method such as cooking, steaming, and boiling. Further, for example, the rice 2 may be mixed with rice of minor grains such as wheat. Further, for example, rice of minor grains such as wheat may be used instead of the cooked rice 2. Further, for example, the cooked rice 2 may be cooked rice seasoned with ingredients such as fried rice or pilaf. In addition, for example, the ingredient 3 can use various ingredients such as tuna and avocado used for nigiri rice and hand-rolled sushi.

  Moreover, although the above-mentioned cooked rice foods 10A and 10B wind the layer of the plate laver 1 and the cooked rice 2 on the ingredient 3 in a double or triple manner, it is not limited to such a form. For example, as shown in FIG. 3 (a diagram illustrating another example of cooked rice food), the laver of the laver laver 1 and the cooked rice 2 may be single. In addition, in the process of spreading the rice 2 on the top surface of the plate nori 1, a band-like paste region (a region where the rice 2 is not spread) is created at one end of the plate nori 1, and when the two sides of the plate nori 1 are rolled, The single cooked rice food 10A can be obtained by pasting. In this case, the inside of the cooked rice food 10B is formed of the unfired ingredient 3, and the outside is formed of the baked cooked rice layer 2B (FIG. 3B). That is, the rice layer 2A which is not baked like the rice food 10B shown in FIG. 2 (B) hardly remains. Even in this way, it is possible to obtain a cooked rice food that does not lose its shape and has a good flavor. Moreover, the volume of the space which accommodates the ingredients 3 can be enlarged by reducing the number of layers of the cooked rice 2, and the quantity of the ingredients 3 can be increased.

<Example>
As a material, one piece of whole board (length: about 21cm, width: about 19cm) laver, about 240g of cooked cooked rice, four pieces of cut pepper (diameter: about 1cm, length: about 9.5cm) About 50 g of kimchi and about 10 cc of soy sauce were prepared.

  In accordance with the above manufacturing process, spread the rice on the top of the plate nori, turn over the plate nori and cooked rice, and arrange two rows of pepper so that the length direction of the pepper is along the direction perpendicular to the winding direction R. A kimchi was placed along the length direction of the pepper, and the ingredients (pepper and kimchi) were wrapped around the plate with laver and cooked rice to make cooked rice food. Then, using the back of the spoon, soy sauce was applied to the entire surface of the cooked rice food. Then, the cooked rice food was put in an oven heated to about 200 degrees Celsius, and the cooked rice food was baked while appropriately rolling until the entire surface of the cooked rice food became light brown.

  In this way, it was possible to produce a rice-boiled food with a new flavor that is hard to lose shape and has a new flavor.

  As mentioned above, although embodiment and the Example of this invention were described, it intends to illustrate the summary and scope of this invention, and does not limit it. In addition, various known techniques can be applied to the present invention, such as pretreatment for long-term storage and frozen storage of cooked rice, ingredients, and plate seaweed. Moreover, this invention is applicable to the whole cooked rice food in which the outer peripheral part was formed of the cooked rice layer.

1: plate nori 2: cooked rice 2A: cooked rice layer 2B: cooked rice layer 3: ingredients 10A: cooked rice food 10B: cooked rice food

Claims (3)

A first step of preparing the food, and the sheet-like food material and cooked rice wound around the ingredients, and preparing a food having an outer peripheral surface layer portion formed of the cooked rice;
The manufacturing method of the cooked rice food including the 2nd process of baking the outer peripheral surface and end surface of the said foodstuff. A method for producing cooked rice food according to claim 1 ,
Before pre Symbol second step, the manufacturing method of the cooked rice food product comprising the step of seasoning the end face. A method for producing cooked rice food according to claim 1 ,
A method for producing cooked rice food comprising a step of seasoning the baked end face after the second step.

Images