JP6967234B2 - How to make rice balls and rice balls - Google Patents

Description

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

Traditionally, there are grilled dumplings made by baking raw dumplings at room temperature, chilled or frozen in a frying pan. For example, in Patent Document 1 below, in order to improve the aesthetic appearance of bento boxes sold at convenience stores and the like, paper is interposed between the baking plate and dumplings and fired to suppress the generation of burnt residue and improve the aesthetic appearance. A method of baking dumplings that can be improved is disclosed.

Japanese Patent Application Laid-Open No. 2003-219846

However, when dumplings produced by a conventional method for producing dumplings including the method for baking dumplings described in Patent Document 1 are used as ingredients for rice balls, the size of the rice balls becomes too large and the rice balls are juicy. I couldn't make it taste good.

The present invention has been made to deal with the above problems, and an object thereof is to prevent the size of rice balls from becoming too large and to allow the juice of the ingredients (bean paste) to flow out from the divided dumplings. It is an object of the present invention to provide a method for producing rice balls and a rice ball that can make the rice balls have a juicy taste.

In order to achieve the above object, the features of the present invention include a dumpling manufacturing process for producing dumplings, a dumpling dividing step for dividing the dumplings produced in the dumpling manufacturing process into two or more, and dumplings divided in the dumpling dividing step. It includes a rice dumpling molding process of molding dumplings as a material.

According to the characteristics of the present invention configured as described above, the method for producing rice balls can prevent the size of the rice balls from becoming too large, and the juice of the ingredients (bean paste of dumplings) flows out from the divided dumplings. You can make the onigiri taste juicy.

Further, another feature of the present invention is that in the method for producing dumplings, the dumpling dividing step divides the dumplings produced in the dumpling manufacturing process into halves in the direction orthogonal to the longitudinal direction, and the dumpling forming step is The purpose is to mold the dumplings with the cut end of the dumplings divided in half facing upward.

According to another feature of the present invention configured in this way, in the method of producing rice balls, since the cut end of the dumplings divided in half faces upward in the rice balls, the ingredients (bean paste of dumplings) are used from the divided dumplings. It is possible to prevent the juice from leaking immediately and spoiling the aesthetics and shape of the rice balls.

Another feature of the present invention is that in the method for producing rice balls, in the rice ball forming process, the cut ends of the dumplings divided in half are arranged in a posture toward the apex of the rice balls to form a substantially triangular shape in front view. It is to mold rice balls. According to another feature of the present invention configured in this way, the method for producing rice balls can prevent the juice of the ingredients from immediately leaking from the divided dumplings and spoiling the aesthetics and shape of the rice balls.

Another feature of the present invention is that in the method for producing rice balls, the rice ball molding step is to attach seaweed to the lower outer surface of the dumplings in the rice balls. According to another feature of the present invention configured as described above, in the method of producing rice balls, by arranging seaweed under the dumplings, it is possible to prevent the aesthetics and shape of the rice balls from being distorted by the juice leaked from the dumplings. can.

Another feature of the present invention is that in the method for producing rice balls, the rice ball forming step is to form rice balls using gochujang or dumplings with miso as an ingredient.

Further, the dumpling manufacturing process includes a frying step of frying dumplings in oil to obtain fried dumplings and a drying step of drying the fried dumplings by exposing them to an atmosphere of 100 ° C. or higher and 170 ° C. or lower to obtain dried fried dumplings. , Can include a cooling step of cooling the dried fried dumplings. According to this method of producing dumplings, the fried dumplings fried in oil are exposed to a relatively low temperature atmosphere of 100 ° C or higher and 170 ° C or lower to remove water and oil in the fried dumplings, thereby taste as fried dumplings. It is possible to maintain the taste, texture and aesthetics of the grilled dumplings for a long period of time by suppressing the swelling of the dumplings while reducing the texture and aesthetics. That is, the method for producing dumplings according to the present invention reproduces grilled dumplings whose quality can be maintained for a long time by the frying step and the drying step.

Further, in the method for producing dumplings, there is further a grilled grain forming step of baking raw dumplings at room temperature, chilled or frozen to form a grilled grain on the surface, and a deep-fried step is to oil the dumplings forming the grilled grain. You can also get fried dumplings by fried in. According to this, the method of producing dumplings is to bake raw dumplings at room temperature, chilled or frozen, and fried dumplings with grilled texture on the surface of the dumplings to make fried dumplings. Eyes can be formed to improve the taste, texture and aesthetics of grilled dumplings. Further, according to this method for producing dumplings, since the raw dumplings are hardened by the roasting step, it is possible to prevent the shape of the dumplings from being deformed in the frying step.

The raw dumplings are dumplings that have not been heat-treated yet, and do not exclude frozen dumplings. Further, the grilled grain forming step is a step of forming a grilled grain which is a burnt mark on the surface of the dumplings, and the dumplings may be completely cooked or may be incompletely cooked.

Further, in the method for producing dumplings, in the drying step, the fried dumplings can be dried by exposing them to an atmosphere of 150 ° C. or lower to obtain dried fried dumplings. According to this, the method for producing dumplings suppresses the progress of firing by exposing the fried dumplings to a relatively low temperature atmosphere of 150 ° C. or lower in the drying process, and more reproduces the taste, texture and aesthetics of the grilled dumplings. be able to. In this case, according to the experiment of the present inventor, the atmospheric temperature in the drying step is preferably 100 ° C. or higher and 130 ° C. or lower.

Further, in the method for producing dumplings, there is a starch adhering step of adhering starch to the surface of the dumplings before the frying step, and in the frying step, the dumplings to which the starch is attached are fried in oil to produce the fried dumplings. You can also get it. According to this, the method of producing dumplings is to obtain fried dumplings by frying dumplings with starch attached to the surface of the dumplings in oil, so that the texture of the crispy grilled dumplings is improved on the skin of the finished dumplings. Can be made to.

Another feature of the present invention is that in the method for producing dumplings, in the starch adhering step, rice flour water in which rice flour is dispersed in water can be adhered to the dumplings. According to this, in the method of producing dumplings, rice flour water in which rice flour is dispersed in water is adhered to the surface of dumplings in the starch adhesion step. Therefore, according to the experiment by the present inventor, the skin of dumplings is baked. It was confirmed that the crispy texture of the skin can be brought closer than that of wheat flour or potato starch. In this case, the dumplings may be soaked in rice flour water to adhere the rice flour water, or may be sprayed or brushed to adhere the rice flour water.

Further, the method for producing dumplings may include a dumpling manufacturing step for producing dumplings by the above-mentioned dumpling manufacturing method and a dumpling molding step for molding dumplings using the dumplings produced in the dumpling manufacturing process as ingredients. According to this, in the method of producing rice balls, the taste, texture and aesthetics of the roasted dumplings can be maintained for a long time in the rice balls by the dumplings whose soaking is suppressed. In this rice ball forming step, the dumplings may be completely contained in the rice balls, or a part of the dumplings may be arranged so as to be exposed on the outer surface of the rice balls.

The present invention can also be implemented as an invention of rice balls. Specifically, the rice ball may be provided with dumplings obtained by dividing one dumpling into two or more as an ingredient. In this case, in the rice ball, the dumplings divided into two or more are one dumplings divided in half in the direction orthogonal to the longitudinal direction, and the posture in which the cut end of the dumplings divided in half faces upward. It is good if it is provided in. Further, in this case, it is preferable that the dumplings divided in half in the rice ball are provided in a posture toward the apex of the substantially triangular shape in the rice ball whose cut end is formed into a substantially triangular shape in the front view. Further, in these cases, it is preferable that the seaweed is arranged on the outer surface below the dumplings divided into two or more in the rice ball. In these cases, the rice balls may be divided into two or more dumplings with gochujang or miso.

It is a flowchart which shows the flow of the main process of the dumpling manufacturing method which concerns on one Embodiment of this invention. It is a photographic image showing a state in which two dumplings manufactured in the process shown in FIG. 1 are arranged on a plate. It is a flowchart which shows the flow of the main process of the manufacturing method of rice ball which concerns on one Embodiment of this invention. It is a front view of the dumplings for demonstrating the direction of cutting the dumplings produced by the method of producing dumplings which concerns on one Embodiment of this invention. It is a front view of the rice ball which showed the rice ball manufactured by the manufacturing method of the rice ball which concerns on one Embodiment of this invention together with the dumplings arranged in this rice ball.

Hereinafter, an embodiment of the method for producing dumplings according to the present invention will be described with reference to the drawings. FIG. 1 is a flowchart showing a flow of a main process of the dumpling manufacturing method according to the present invention.

(Gyoza manufacturing process)
First, as the first step, the worker performs a dumpling preparation step of preparing raw dumplings. Here, dumplings are foods that are widely known as foods in which mixed ingredients are wrapped in a thin-skinned skin and heat-treated. In this case, as the ingredient (gyoza bean paste), the ingredients used as the ingredient of general dumplings can be appropriately used. Specifically, the ingredients include, for example, meat such as beef, pork, chicken, and fish, vegetables such as garlic, onion, cabbage, ginger, and garlic, seasonings such as salt, pepper, sugar, and liquor, lard, and so on. There are fats and oils such as soybean oil, rapeseed oil, and sesame oil.

In addition, the gyoza skin is formed in the form of a sheet that can wrap the ingredients, and in general, water and salt are added to the raw material containing wheat flour and kneaded to obtain the dough. On the other hand, it is manufactured by repeating rolling and aging to form a thin sheet (for example, about 0.5 mm to 2 mm) and then forming it into a predetermined shape (for example, a circle). The skin can also be made using grain flour other than wheat flour, for example, rice flour or buckwheat flour. Raw dumplings are room temperature, chilled or frozen dumplings that have not been heat-treated, such as roasted, fried in oil, boiled in hot water or steamed with steam.

Therefore, the worker makes the ingredients and the skin using the above-mentioned ingredients, and then wraps the ingredients with the skin to produce raw dumplings. It goes without saying that the worker may obtain commercially available raw dumplings without producing the raw dumplings himself. In addition, from this point onward, raw dumplings may be referred to as "raw dumplings".

Next, the worker performs a burnt grain forming step as the second step. This roasting step is a step of forming roasting marks on the surface of raw dumplings. Specifically, the worker arranges the raw dumplings on an iron plate such as a heated frying pan and heats the raw dumplings until a burnt grain is formed on the surface of the raw dumplings. In this case, the worker heats the raw dumplings so as to form a burnt grain on at least all or a part of the bulging portion wrapping the ingredients. That is, the worker may form a roasted grain on the joint portion between the skins of the raw dumplings, but the one without the formation can bring the finished dumplings closer to the appearance of the roasted dumplings.

Further, the worker may heat the ingredients of the raw dumplings until they are completely cooked, but it is sufficient that the surface of the skin is burnt. In the present embodiment, burnt eyes are formed on the surface of the skin in a so-called half-lived state in which the ingredients of the raw dumplings are not completely cooked. Then, when the grilled texture is formed on the surface of the raw dumplings, the worker collects the raw dumplings from the iron plate. The worker can also directly apply a flame to the surface of the raw dumplings to form a roasted grain.

Next, the worker performs a starch adhering step as a third step. This starch adhering step is a step of adhering starch to the surface of dumplings used in the frying step described later. First, the worker makes rice flour water. Here, the rice flour water is a liquid in which rice flour is put into water and dispersed. In this case, the concentration of rice flour is preferably 10% or more and 50% or less, more preferably 20% or more and 40% or less with respect to water. In the present embodiment, the rice flour water is composed of 30 g of rice flour dispersed in 100 g of water.

Therefore, the worker can attach the rice flour water to the entire surface of the raw dumplings by immersing the raw dumplings formed in the second step in the rice flour water. Unlike thick fried foods such as tempura and pork cutlet, the work of adhering rice flour water to the entire surface of the raw dumplings does not cover the surface of the raw dumplings to the extent that they are completely invisible. It is thinly adhered to the surface of the raw dumplings so that the surface of the dumplings can be visually recognized or a part of the surface of the raw dumplings is exposed.

Instead of immersing the raw dumplings in the rice flour water, the worker can also apply the rice flour water to the surface of the raw dumplings by spraying or brushing. Further, the rice flour water may be attached to a part of the surface of the raw dumplings, but it is desirable to attach it to the entire surface. Further, in this starch adhering step, it is better not to use a leavening agent because the surface of the dumplings swells and the appearance of the roasted dumplings is spoiled when the dumplings are completed.

Next, the worker performs a frying step as a fourth step. This frying step is a step of frying raw dumplings to which rice flour water is attached in oil. The worker puts the raw dumplings to which the rice flour water is attached in the third step into the heated oil and fries them. In this case, the oil for frying raw dumplings may be used by heating vegetable oil to a temperature of 150 ° C. or higher and 180 ° C. or lower. The time for frying raw dumplings is preferably 2 minutes or more and 5 minutes or less. Further, in this frying step, it is preferable to fry until the ingredients of the raw dumplings are completely cooked, but the ingredients may be fried to the extent that the ingredients are not completely cooked. In the present embodiment, the worker fries the raw dumplings in oil at a temperature of 170 ° C. for about 3 minutes and 30 seconds, cooks them completely, and then removes them from the oil.

The frying step in the fourth step should be performed before the shape of the raw dumplings having the grilled texture formed in the second step collapses. That is, since the surface of the raw dumplings having the grilled texture formed in the second step is hardened by firing and the appearance is similar to that of the grilled dumplings, before the appearance collapses over time (while the cured state is maintained). ), It is advisable to carry out the frying step in the fourth step. The frying step in the fourth step may be performed within 1 hour, more preferably within 30 minutes after the burnt grain forming step in the second step.

Next, the worker performs a drying step as the fifth step. This drying step is a step of removing a part of water and oil content of fried dumplings fried in oil. Specifically, the worker heats the fried dumplings by exposing them to an atmosphere of 100 ° C. or higher and 170 ° C. or lower for a predetermined time. In this case, the heating time of the fried dumplings is preferably 5 minutes or more and 15 minutes or less. In the present embodiment, the worker places the fried dumplings in the oven heated to 120 ° C., heats them for about 10 minutes, and then takes out the fried dumplings from the oven. As a result, the worker can obtain the dried fried dumplings in which the water content and the oil content of the fried dumplings are reduced, and the taste, texture and appearance of the fried dumplings can be reduced.

In the drying step of the fifth step, if the ingredients of the dumplings were not completely cooked in the frying step of the fourth step, the ingredients should be completely cooked in this drying step. Just do it. Further, in the drying step in the fifth step, it is natural that equipment other than the oven can be used as long as it is configured to apply hot air or infrared rays to the fried dumplings.

Next, the worker performs a cooling step as the sixth step. This cooling step is a step of rapidly cooling the heated dried fried dumplings. The worker cools the dried fried dumplings heated in the drying step of the fifth step to a temperature of room temperature or lower. In this case, the cooling temperature of the dried fried dumplings is preferably 0 ° C. or higher and 25 ° C. or lower, preferably 0 ° C. or higher and 10 ° C. or lower, and more preferably 0 ° C. or higher and 5 ° C. or lower. Further, as for the time for cooling the dried fried dumplings, it is preferable that the cooling is started within 30 minutes after the drying step of the fifth step and the cooling is completed within 30 minutes after the start of cooling.

In the present embodiment, the worker immediately stores the dried fried dumplings heated in the drying step of the fifth step in the blast chiller, cools them to 5 ° C. in 20 minutes, and then removes the cooled dumplings from the blast chiller. This allows the worker to delay the spoilage of the finished dumplings and prevent excessive evaporation of water and oil.

As described above, as shown in FIG. 2, the worker can complete the dumpling G having the taste, texture and aesthetics of the roasted dumplings. When the dumplings are stored for a long period of time, the worker may freeze the dumplings subjected to the drying step of the fifth step in the sixth step. It is natural that the worker may naturally cool the dried fried dumplings heated in the drying step of the fifth step without forcibly cooling them.

The finished dumpling G may be eaten immediately as it is, but it is packed in a container such as a lunch box and stored until it is eaten. In this case, the dumpling G can be stored at room temperature or refrigerated. According to the experiment of the present inventor, the completed dumpling G can maintain the taste, texture and aesthetics of the roasted dumplings for about 4 hours.

As can be understood from the above operation description, according to the above embodiment, in the method of producing dumplings, the fried dumplings fried in oil are exposed to a relatively low temperature atmosphere of 120 ° C. to remove the water content and oil content in the fried dumplings. By removing the dumplings, the taste, texture and aesthetics of the fried dumplings can be reduced while the swelling of the dumplings can be suppressed and the taste, texture and aesthetics of the grilled dumplings can be maintained for a long period of time.

Further, the implementation of the present invention is not limited to the above embodiment, and various changes can be made as long as the object of the present invention is not deviated.

For example, in the above embodiment, the fried dumplings were placed in an atmosphere of 120 ° C. in the drying step of the fifth step. However, the temperature of the atmosphere in the drying step may be appropriately set in the range of 100 ° C. or higher and 170 ° C. or lower. In this case, according to the experiment of the present inventor, it is possible to suppress the progress of baking by exposing the fried dumplings to a relatively low temperature atmosphere of 150 ° C. or lower, and to more reproduce the taste, texture and aesthetics of the baked dumplings. It is possible, and an atmosphere of 100 ° C. or higher and 130 ° C. or lower is more preferable. In these cases, the drying step may be exposed to an atmosphere at a temperature lower than the frying temperature in the frying step.

Further, in the above embodiment, the worker performed a burnt grain forming step of forming a burnt grain on the surface of the raw dumplings in the second step. As a result, the worker can further improve the taste, texture and aesthetics of the roasted dumplings on the finished dumplings G. However, in the method for producing dumplings according to the present invention, the roasting grain forming step in the second step can be omitted. In this case, the worker may prepare the raw dumplings in the first step, and then fry the raw dumplings having no grilled texture in the frying step with or without the starch adhering step.

Further, in the above embodiment, the worker performed a starch adhering step of adhering rice flour water to the raw dumplings in the third step. As a result, the worker can improve the texture of the baked dumplings that are crispy on the skin of the finished dumplings G. However, in this starch attachment step, rice flour may be directly attached to raw dumplings, or starch other than rice flour, for example, wheat flour or potato starch water in which wheat flour or potato starch is dispersed directly or in water may be used. .. In this case, according to the experiment of the present inventor, it was confirmed that the finished dumpling G can be brought closest to the grilled dumplings by adhering the rice flour water in which the rice flour is dispersed in water.

Further, in the above embodiment, the worker performed a starch adhering step of adhering rice flour water to the raw dumplings in the third step. However, in the method for producing dumplings according to the present invention, the starch adhering step can be omitted. In this case, the worker may fry the raw dumplings to which the starch is not attached in the frying step.

Further, in the above embodiment, the worker is configured to fry the raw dumplings in oil in the frying step of the fourth step. However, in the method for producing dumplings according to the present invention, it is also possible to perform dumplings other than raw dumplings in the frying step, that is, grilled dumplings baked until the raw dumplings are completely cooked.

(Manufacturing method of rice balls)
Further, in the above embodiment, a method for producing dumplings has been described. However, rice balls can also be produced using the dumplings produced by this method of producing dumplings. Specifically, as shown in FIG. 3, the worker first executes the dumpling manufacturing process as the first step. In this dumpling manufacturing process, dumpling G is manufactured by the dumpling manufacturing method described in the above embodiment and each modification.

Next, the worker executes the dumpling division step as the second step. Specifically, as shown in FIG. 4, the worker divides the dumpling G produced in the dumpling manufacturing process in half. In this case, the worker can divide the dumpling G in the longitudinal direction of the dumpling G, but the dividing line L in the direction orthogonal to the longitudinal direction (height direction of the dumpling G) (including the direction intersecting the longitudinal direction). Divide the dumpling G into two equal parts.

Next, the worker executes the rice ball forming step as the third step. Specifically, the worker covers the dumpling Gh divided in the dumpling division step with rice and forms it into a rice ball shape. In this case, as shown in FIG. 5, the worker accommodates the cut portion C of the divided dumplings Gh in the rice ball O in a posture facing upward. That is, the worker forms the rice ball O in a posture in which the cut end C of the dumpling Gh faces the apex T facing the bottom B of the rice ball O having a substantially triangular shape when viewed from the front. As a result, the worker can prevent the liquid juice of the ingredients from immediately leaking from the dumplings Gh divided in half and spoiling the aesthetics and shape of the rice ball O. In this third step, seasonings such as gochujang, miso, soy sauce, and chili oil can be added to dumpling Gh to form rice ball O.

Next, the worker attaches seaweed N to the outer surface of the rice ball O to complete the rice ball O. In this case, by arranging the seaweed N below the dumpling Gh, the worker can prevent the onigiri O from losing its aesthetic appearance and shape due to the liquid juice leaking from the dumpling Gh. It should be noted that the pasting of the seaweed N is performed according to preference, and it is natural that the rice ball O may have a structure in which the seaweed N is not pasted. The finished rice ball O may be eaten as it is, but it is packed in a lunch box or individually wrapped and stored until it is eaten.

It was configured like this. According to the method for producing rice balls, the taste, texture and aesthetics of the roasted dumplings can be maintained in the rice balls O for a long period of time by the dumplings Gh in which the soaking is suppressed. In addition, the onigiri O can be made to have a juicy taste by the outflow of the juice of the ingredients (gyoza dumplings) from the divided dumplings Gh.

In this method of manufacturing rice balls, it is natural that the rice balls O may be formed in a shape other than a triangle, for example, a bale shape or a circular shape when viewed from the front. Further, in this method for producing rice balls, it is natural that the dumpling G may be divided into three or more, and at least one of the divided dumpling Gh may be accommodated to form the rice ball O. Further, in this method for producing rice balls, it is natural that the rice balls O may be formed without dividing the dumplings G, that is, by omitting the dumpling division step.

Further, in this method of producing rice balls, it is natural that the dumplings G or dumplings Gh may be arranged in the rice balls O in any direction (for example, vertical direction as well as horizontal direction, cut end C facing downward, etc.). Further, in this method of producing rice balls, dumplings G or dumplings Gh may be completely contained in the rice balls O, but the dumplings G or a part of the dumplings Gh is arranged so as to be exposed from the outer surface of the rice balls O. Of course, it's okay. Further, the configuration in which the divided dumpling Gh is arranged in the rice ball O and the configuration in which the cut end C of the dumpling Gh is arranged in the rice ball O with the cut end C facing upward may be a dumpling not according to the method for producing dumplings according to the present invention. Can be applied.

G ... Gyoza, Gh ... Divided dumplings, C ... Divided dumpling cuts,
L ... dividing line,
O ... rice ball, N ... seaweed, B ... the bottom of the rice ball formed in a triangle, T ... the apex of the rice ball formed in a triangle.

Claims (10)

The dumpling manufacturing process that manufactures dumplings,
A dumpling division step of dividing the dumplings produced in the dumpling manufacturing process into two or more, and a dumpling division step.
Including a rice ball forming step of forming a rice ball using the dumplings divided in the dumpling dividing step as an ingredient.
The dumpling manufacturing process is
The frying process of frying the dumplings in oil to obtain the fried dumplings,
A drying step of drying the fried dumplings by exposing them to an atmosphere of 100 ° C. or higher and 150 ° C. or lower to obtain dried fried dumplings.
A method for producing rice balls, which comprises a cooling step of cooling the dried fried dumplings. In the method for producing rice balls according to claim 1, further
The dumpling manufacturing process is
It has a grain forming step of baking chilled or frozen raw dumplings at room temperature to form a grain on the surface.
The frying step is
A method for producing rice balls, which comprises frying the dumplings having a roasted texture in oil to obtain the fried dumplings. In the method for producing rice balls according to claim 1 or 2, further
Prior to the frying step, there is a starch adhering step of adhering starch to the surface of the dumplings.
The frying step is
A method for producing rice balls, which comprises frying the dumplings to which the starch is attached in oil to obtain the fried dumplings. In the method for manufacturing rice balls according to any one of claims 1 to 3.
The dumpling division step is
The dumplings manufactured in the dumpling manufacturing process are divided in half in the direction orthogonal to the longitudinal direction.
The rice ball molding process is
A method for producing rice balls, which comprises molding rice balls with the cut end of the dumplings divided in half facing upward. In the method for producing rice balls according to claim 4,
The rice ball molding process is
A method for producing a rice ball, which comprises forming the cut end of the dumplings divided into halves into a substantially triangular shape in a front view and arranging the rice balls in a posture toward the apex of the rice balls. In the method for producing rice balls according to any one of claims 1 to 5.
The rice ball molding process is
A method for producing rice balls, which comprises arranging seaweed on the outer surface below the dumplings in the rice balls. In the method for producing rice balls according to any one of claims 1 to 6.
The rice ball molding process is
A method for producing rice balls, which comprises molding rice balls using the dumplings with gochujang or miso as an ingredient. It is a rice ball with dumplings that are made by dividing one dumpling into two or more.
A rice ball produced by the manufacturing method according to any one of claims 1 to 7. In the rice ball according to claim 8,
A rice ball characterized in that seaweed is arranged on the lower outer surface of the dumplings divided into two or more in the rice ball. In the rice ball according to claim 8 or 9.
A rice ball characterized by having gochujang or miso attached to the dumplings divided into two or more.

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