JPH01225450A - Production of foods of formed boiled rice base - Google Patents

Abstract

PURPOSE:To obtain a food of formed boiled rice having clear feeling of grains and a little damage of boiled rice, by extruding and delivering boiled rice, konjak (devil'-tongue) derivative, etc. as a lubricating material from nozzles of a bean jam coating machine, etc. and optionally forming. CONSTITUTION:A mixture of boiled rice, konjak derivative, sheared starchy gel, glair or whole egg gelatinous material, concentrated whey (WPC) and a gel thereof and another food is extruded from plural nozzles of a bean jam coating machine, etc., by a screw or stuffer method into a square, circular or lamellar shape. The extruded material is properly cut to give a formed product consisting of the outside of a patty material and the inside of bean jam. The formed product is directly used or frozen, heated or dried to give the aimed food of formed boiled rice base.

Description

Detailed Description of the Invention [Industrial Application Field] The present invention relates to a method for producing cooked rice shaped foods, and more specifically, the present invention relates to a method for producing cooked rice shaped foods, and more specifically, boiled rice and a konjac derivative, sheared starch gel, egg white, or whole egg as a lubricant. gel-like substance or concentrated whey (
A mixed system of cooked rice such as wpc) and its gel and other foods is mixed with a single tube nozzle or with a chain thread and a food of a different type interposed, and a double nozzle such as a wrapping machine is used with a screw or starch type. At least a part of the extruded and molded material has a circular, square, or spherical surface. This is a matter relating to a method for producing molded cooked rice foods, which involves obtaining a molded product of rice grains with little damage, heating, freezing, or drying the molded product, and then heating, freezing, or drying the molded product to have the cooked rice or cooked rice having the surface inside or outside. .

[Conventional technology]

There are a wide variety of rice forming machines, including norimaki and musubi. However, when molding is done using one-type screw or starch nozzle extrusion, this method is difficult to use except for ``Ohagi'', ``Botamochi'', ``Domyoji'', etc. made from glutinous rice, in other words, the rice grains become glutinous. This is because it will be put away. Therefore, for forming regular cooked rice, it has been common knowledge to use the stamp method and the single roll feed method.

[Problem to be solved by the invention]

(1) To obtain a cooked rice shaped food in which the breakage of cooked rice grains is reduced even when the cooked rice is extruded through a screw or a Staher nozzle, and at least some of the rice grains have a clear grain texture.

(2) Cooked rice is extruded using a screw method or a starch type extrusion nozzle, and is extruded into square or similar rods or plates with less damage to the cooked rice grains, cut into appropriate shapes, and cut into balls as needed. It is made into a molded rice food.

(3) Cooked rice with less damage to the rice grains is extruded into square or similar rods or plates, cut into shapes as needed, and shaped into balls as needed. shall be.

(4) To reduce the frictional resistance between cooked rice grains, heating,
Under normal conditions, where physical properties change due to freezing and drying, the most important solution is to discover and utilize lubricants ranging from liquid to paste.

To put it simply, the existing wrapping machine or kamaboko molding machine,
This means using a simple presser or the like to produce molded rice with less damage to rice grains. To achieve this, the problem must be solved chemically and physicochemically, as there are mechanical limitations.

[Means to solve the problem]

Next, the present invention will be explained step by step.

O A molding machine according to the present invention that extrudes and discharges single fibers or seed fibers of food products through a single cylinder nozzle or a nozzle device that has a wrapping function, that is, a combination of nozzles of different diameters, using a screw method or a starch method. is a well-known machine that is already on the market.

In other words, in the case of a single-tube nozzle, if we take boiled rice as an example, the cooked rice is fed under pressure by a screw or starch, and if a nozzle according to the purpose of forming is installed at the outlet, the cooked rice is forced out into a rod shape according to the shape of the nozzle's inner diameter. . It can be cut and shaped into spheres or ellipses as needed.

Also, the wrapping machine has multiple nozzles that are heavy. The wrapping action when there are two nozzles will be explained. As an example, if we draw a circle with a radius of 15 layers centered on the 0 point, and then draw a circle with a radius of 20+sm centered on the 0 point again in an overlapping manner, if we consider this to be the front view of the nozzle, then 3°I When "An" is extruded from a nozzle with a diameter of 40+ sm, and "skin" is extruded from a nozzle with a diameter of 40+sm at the same time, a heterolayer bonded body with "skin" on the outside and "An" on the inside is extruded. Cut this to an appropriate length and roll it up to create a bun structure. In this case, there is an accumulation of technology in terms of mechanical cutting methods and materials such as the properties of the bean paste and the skin.

The problem here is that it has been common knowledge that such a method is not used when forming cooked rice with minimal damage to the cooked rice grains.

In the present invention, cooked rice is formed using the above-mentioned conventional equipment.

O The seeds of at least a portion of cooked rice or the cooked rice and other foods used in the present invention are as follows.

In the present invention, cooked rice is rice that has been polished to an edible level rather than brown rice. At least in part, cooked rice includes cooked rice itself, as well as a mixture of other foods, including other grains, starches, etc.

That is, mixed rice, WR flavored rice, etc. are included.

The rice and other food types refer to cases where two or more types of foods, such as wrapped bean paste, form a molded product with different layers, and more specifically, when the outer packaging is of cooked rice type. This is when the internal contents are other foods or the exterior packaging is other foods, and the internal contents are boiled rice. Other foods included in the rice type and other foods in the different type are the same. Specifically, it is as follows.

Cereals, potatoes and starches, confectionery, beans, seafood, meat, vegetables, fruits, mushrooms, algae, beverages, seasonings and spices, cooked processed foods, eggs, milk In the description of the present invention, the following are representative examples of these foods.

Rice type Heterogeneous grains Barley, rice flour, buckwheat grains, rice flour potatoes, etc.
Sweet potato paste sweets, small amanatto beans
Beans, green peas, seasoned water-squeezed tofu paste, seafood
Clams, tuna flakes, sardines, meatballs, meat, ham, fine grain
Pork paste vegetables Spinach, carrots Cabbage, meat paste fruits Apricots Plum dried paste Mushrooms Shiitake mushrooms
Shiitake mushroom gyoza sweets drinks Matcha Matcha sauce seasonings Bonito sardines Ketchup spices
Curry powder mustard.

Cayenne Petsva Milk Cheddar Cheese Refractory Cheese Sweetener Mabel Sugar
Honey paste O is used in the present invention. The contents of konjac derivatives or sheared starch-based gels or egg whites, pure gels or whey concentrate (WPC) are as follows:

Konjac derivative.

The following konjac derivatives can be used in the present invention.

■Patent application No. 56-009638 ``Reversible konnyaku food and food additives and methods for using the same'' ■Patent application No. 57-047366 ``Method for producing edible poorly water-soluble products'' ■Patent application No. 57-219309 ``Poorly water-soluble coagulation'' ■Patent Application 1987-101335 ``How to use konnyaku'' ■Patent Application 1974-74940 ``Novel konjac foods and food additives and methods of using the same'' ■Patent Application 1982-125905 ``How to use konjac'' ○Patent Application 1982-128216 ``Method of utilizing the reaction product of konjac and chicken eggs'' ■Patent Application 188429 1972 ``Method for modifying water-resistant gel produced from konjac-based substances'' ■Patent Application 1982 -244822 ``How to use konjac'' 0 Patent application 1987-77597 ``How to use konjac'' ■Patent application 1977-227267 ``How to use konjac'' ■Special n 1982 6O-() 70776 ``Konjac gel-like product "Production method" ■Patent application No. 60-260879 "Method of using konnyaku" ■Patent application No. 61-033982 "Production method of molded hydrophobic konjac gel and molded hydrophobic konjac gel-like substance" ■Patent application No. 61-114714 "Molding method "Hydrophobic Konjac Gel and Method for Producing Molded Hydrophobic Konjac Gel-like Substance" O Patent Application 1983-114715 "Production Method for Molded Hydrophobic Konjac Gel and Molded Hydrophobic Konjac Gel-like Substance" ■Patent Application Sho 61-216044 "Molding ``Production method of hydrophobic konjac gel and molded hydrophobic gel-like substance'' ■Patent application 1982-028029 [Method of producing water-resistant and heat-resistant gel-like product, dried product, or applied product] Comprehensive explanation of the above contents Since it is extremely cumbersome to do so, ``Method for producing water-resistant and heat-resistant gel-like products, dry products, or coated products'' of Japanese Patent Application No. 62-028029 will be explained as a representative example of aqueous konjac derivatives.

For example, a mixture of an aqueous product of konjac potato or konjac powder and dietary fiber may be used as it is, or a mixture made by mixing it with other substances may be applied or molded onto the surface of another substance. Then, it is frozen or dried to produce a water-resistant and heat-resistant gel-like product, or a dried product, or a coating, and a mixture of an aqueous product of konjac potato or konjac flour and sodium chloride is used as it is, or it is mixed with ethanol or Manufacture of water-resistant and heat-resistant dried or coated products by mixing polyhydric alcohol or other substances and coating or molding and drying on other substances, and pulverizing or grinding aqueous products of konjac potatoes or konjac flour. The product may be used as it is, or with dietary fiber or other substances as additives, or the additive may be added before the pulverization or grinding, and the pulverized or ground product may be applied to other substances. Production of water-resistant and heat-resistant gel-like products or dried products or coated products by molding and freezing or drying the product, and adding an alkaline substance alone before or after crushing or grinding the aqueous product of konjak potatoes or konjac flour. Water-resistant, heat-resistant, and freeze-resistant gel-like products can be created by adding or adding dietary fiber or other substances to other substances by coating or molding them at room temperature or by heating, freezing, or drying. Examples of the production and crushing or grinding of a product, dried product, or coated product include mechanical shearing, soaking, crushing, and the like.

The description of the invention uses an aqueous konjac derivative containing 3% konjac solids.

The amount added to cooked rice varies depending on the following conditions. In addition, konjac derivatives are important not only as lubricants but also as shape retainers and molding agents, and these also fall within these conditions. In other words, it can be said to be a multipurpose food preparation agent.

■What should be the rate of cooked rice damaged by screws or starch?

■How much should we improve the shape retention of the molded product?

■To what extent should other foods be mixed with rice?

■Degree of molding process of cooked rice.

■ Post-processing after molding (heating, freezing, drying) or more is required, but the practical usage amount is 1% based on the solid content above.
-20%, but the concept of specific numerical values is that the usage amount, solid content, etc. vary depending on the purpose of use, so it is preferable to determine the usage amount and solid content in advance through small experiments each time.

Furthermore, since the type of aqueous konjac derivative to be determined is slightly different, it is preferable to obtain each aqueous konjac derivative in a small experiment for each patent application and select one according to the purpose of use.

○ Sheared starch-based gel Simply put, starch-based gel is made by heating a mixture of starch and water to form a starch paste, which is then sheared using a speed cutter. The proportion of water and starch varies depending on the type and quality of starch. Practically speaking, the starch content is 3% to 20% based on the starch paste. Typical starches used include horse lees, rice lees, wheat lees, cornstarch, mung bean lees, wheat flour, and rice flour. The content of the amount used is based on the conditions described in the multi-purpose food preparation of konjac derivatives, and the amount of 10% solids sheared starch gel (ma lees) added to cooked rice is 1% to 2%.
The preferred range is 0%, but the specific numerical value is the same as the explanation in the section on konjac derivatives.

○ Egg white or whole egg gel.

Raw egg whites, raw whole eggs, or dried egg systems rehydrated,
It is preferably heated to a temperature of 0° C. to 80° C. to be in a gelled state, and is preferably changed from a liquid property to a paste-like gelled state. (The degree of gelation ranges from about 10% to 80%) The amount used for cooked rice varies depending on the degree of gelation and final processing conditions, that is, whether the molded product is left as is or frozen, or heated or dried. It also varies depending on the amount of starch and pregelatinized starch used to help with this.

In one embodiment of the present invention, the preferable range is 1% to 20%, but the specific numerical value is the same as the explanation in the section on konjac derivatives.

O concentrated whey (WPC) and its gel concentrated whey should preferably have a protein content of 60% or more on a dry matter basis, with the lactose mixed in the whey being removed as much as possible.The amount added to cooked rice should be as follows: ,
The preferred range is 0.2 to 15%, but the concept of specific numerical values is the same as the explanation in the section on konjac derivatives.

Concentrated whey can be added to cooked rice either as a dry product in the above range, or as an aqueous liquid with a solid content of 5 to 20%, gelled in a temperature range of 70°C to 90°C depending on the purpose, and then added as is or as an aqueous solution. After shearing or crushing, cooked rice preferably has a solid content within the above standard composition range.

(Note) Hereinafter, concentrated whey will be simply abbreviated as WPC, and when its gel is used, the solid content will be abbreviated as follows.

As an abbreviation, the example is written as "5% WPC gel".

An example of the molding procedure in the present invention is as follows.

(Note) Use a commercially available molding machine.

Single-tube nozzle system In the description of the implementation of the present invention, a machine in which the feeder for converting cooked rice into a nozzle is a screw is simply referred to as a "single-tube screw", and a machine in the case of a Staher type is simply referred to as a "Simple Staher".

Packaging method In the description of the implementation of the present invention, the machine in which the feeder for making rice into a nozzle and the feeder for making other foods into a separate nozzle are screws will be simply referred to as a "double-tube screw", and the Staher type In this case, it is abbreviated as "double-tube Staher." Further, the outside of the different diameter nozzle is referred to as a nozzle (a), and the inside is referred to as a nozzle (b).

Example (1) Mix 100 parts of cooked rice, 1 part of rice, 5 parts of water, and 5 parts of konjac derivative, add it to a single cylinder screw, extrude it with a circular nozzle, and measure the extruded material with the nominal diameter of the nozzle. Cut it and form it into a sphere using a rotating plate.

Disintegration test control 3 minutes ~ Example (1) Et 5 seconds (disintegration test) The molded product that comes out of the nozzle is placed in 5% saline solution, stirred slowly, and a disintegration test is performed to measure the progress of mochi formation. In the case of "3 minutes ~", it will become mochi,
On average, 10 to 30% of the rice grains are deformed by pressure.

However, it varies depending on the variety of cooked rice, its quality, degree of polishing, time after cooking, how it is left to stand, amount of other foods mixed in, its quality, seeds, amount of salts mixed in, etc.

(Note) The control is simply a molded product of cooked rice.

Example (2) Mix 100 parts of cooked rice, 1 part of wheat starch, and IO part of 10% solids sheared starch gel, add it to a single cylinder starch, extrude it with a square nozzle, and use the extruded material as a nozzle. Cut it into diameter dimensions and make dice moldings.

Disintegration test control 3 minutes ~ Example (2) 20 seconds Example (3) 100 parts of cooked rice, 5 parts of fine shiitake mushrooms, 5 parts of fine bamboo shoots, 2 parts of horseradish, and 10% W P C10 Add to a single cylinder screw, extrude with a square nozzle, and cut the extruded product according to the nozzle diameter to make a dice molded product.

Disintegration test control 3 minutes ~ Example (3) 20 seconds Example (4) A mixture of 100 parts of cooked rice, 2 parts of horseradish, and 5 parts of konjac derivative, and 50 parts of pork paste were mixed with each similar nozzle (a ) and the same type of nozzle (b) with a double-tube screw, the extruded material is cut by the diameter of the outer nozzle, and then rotary molded into a spherical shape. The exterior is cooked rice, and the inside is pork paste.

Disintegration test Control 3 minutes~ Example (4) 30 seconds The above is an example of the molding procedure.

That is, according to the method of the present invention, rice grains can be formed into molded products without unnecessarily damaging the rice grains by using conventional equipment.

The above-described molded product is heated, frozen, or surface-dried to improve its shape retention, resulting in a molded rice-based food chain. To show the effect of its shape retention with an example, when the frozen spherical shape of Example (1) was placed in a disintegration test saline solution and its disintegration was examined, it did not disintegrate even after 1 hour. , this means that sheared starch-based gels, egg whites, whole egg gels,
Like konjac derivatives, the shape retention of NPC and its gel can be improved by freezing.

Alternatively, heating or surface drying can also achieve this purpose.

When serving the above shaped cooked rice foods for meals, the heating should be adjusted depending on the processing conditions.

〔Effect of the invention〕

(1) Even when the cooked rice was extruded through a nozzle with a screw or a stator, the damage to the cooked rice grains was reduced, and a molded cooked rice food with at least a portion of the rice grains having a clear texture could be obtained.

(2) Cooked rice is extruded using a screw method or star/\\ one-way extrusion nozzle to extrude it into square or similar rods or plates with less damage to the cooked rice grains, cut into appropriate shapes, and cut from circular lines as necessary. We were able to obtain spherical shaped rice products.

(3) Cooked rice with less damage to the cooked rice grains is extruded into square or similar rods or plates and cut into balls as necessary. I was able to obtain molded food.

(4) To reduce the frictional resistance between cooked rice grains, heating,
Lubricants suitable for boiled rice, whose physical properties change due to freezing and drying, change from liquid to pasty under normal conditions, have been discovered, including konjac derivatives, sheared starch-based gels, and concentrated whey (WPC).
) etc.

To put it simply, the existing wrapping machine or kamaboko molding machine,
Using a simple press, etc., we were able to make molded rice with little damage to the cooked rice.

That is, it has been achieved, at least in part, to chemically and physicochemically solve the mechanical limitations of the present invention. .

〔Example〕

(Note) (1) The machine ticket used is a commercially available one, and the molding procedure is explained in the text.

(2) Foods to be added to cooked rice should be added based on the specific examples of other foods mentioned in the text.

In addition, the above contents apply to other foods other than those for boiled rice (for wrapped bean paste).

(3) The content of the konjac derivative, sheared starch gel, egg white, whole egg gel, concentrated whey (NPC), and mole gel to be used shall be as listed in the text. Solid content % then (A), (B), (C)
, CD) , (E) indicates the starch content, in order: horse starch, horse starch 50, corn starch 50, wheat flour, rice flour,
It is mung bean lees. Regarding WPC, NPC powder refers to the use of powder, and 5% WPC gel refers to NP with a solid content of 5%.
This shows a paste of the aqueous gel of C.

(4) When a cylindrical molded product is cut into a spherical or oval shape, it is simply described as "made into a spherical or oval shape."

(5) Examples (1) to (5) compare the disintegration properties of molded products before freezing and the disintegration properties of thawed molded products after freezing between the control and the examples.・Since the ratio is almost an approximate ratio, it will be deleted to avoid clutter.

In other words, the former is compared to the fact that cooked rice becomes a mochi and is difficult to disintegrate; a time of 3 minutes or more means that it has become a mochi, and a time of less than 1 minute means that the rice grains are alive. do.

The latter test is to see whether the binding property has increased due to operations such as freezing, and if it lasts for 1 hour or more, it means that the water-resistant binding property is high.

(6) In the example table, “single” is used for a single cylinder or a single nozzle.
In the case of different diameter nozzles, the subtracted one is marked as "double".

(7) Examples (1) to (5) are examples of sentences, and (6) to
The data up to (38) have been summarized as a table to avoid clutter.

Example (1) Lightly mix 50 kg of cooked rice, 0.5 kg of horse lees, 2.5 g of water, and 2.5 kg of konjac derivative, add it to a single cylinder screw, and extrude it with a circular nozzle with a diameter of 30 mm. The extruded material is cut to the nominal diameter of the nozzle and formed into a spherical shape, which is then frozen.

After 24 hours of freezing, it is thawed and cooked in a steamer to form a shaped cooked rice food.

O Control of disintegration of molded products before freezing 3 minutes ~ Example (1) 20 seconds O Control of disintegration of molded products thawed after freezing 15 seconds Example (1) 1 hour ~ Example (2) 50 kg of cooked rice and wheat [ 0.5 kg and water 2.5
Mix 5 g of 110% solids A sheared starch gel, add to a single cylinder starch, extrude with a nozzle shaped like a square with sides of 25 mm, cut the extruded product to the nominal diameter of the nozzle, and freeze the dice. do. After 24 hours of freezing, it is thawed and cooked in a microwave oven to form a shaped cooked rice food.

O Control of disintegration of molded products before freezing 3 minutes ~ Example (2) 20 seconds O Control of disintegration of molded products thawed after freezing 30 seconds Example (2) 1 hour ~ Example (3) 50 kg of cooked rice and shiitake mushrooms 2.5 kg of fine grain,
700cc of soy sauce, 2.5kg of fine bamboo shoots, and horse Y12
Mix 1 kg with 5 kg of 10% WPC gel, add it to a single cylinder screw, and the nozzle has a side of 30 m.
The extruded material is extruded using a regular square of m in diameter, cut into pieces with the nominal diameter of the nozzle, and the dice formed are frozen. After 24 hours of freezing, the product is thawed, steamed in a steamer, and cooked to form a shaped cooked rice food.

○ Control of disintegration of molded products before freezing 3 minutes ~ Example (3) 20 seconds O Control of disintegration of molded products thawed after freezing 20 seconds Example (3) 1 hour ~ Example (4) 50 kg of cooked rice and a horse [ 1 kg, 2.5 kg of konjac derivative, 500 cc of soy sauce, 2 ml of sodium glutamate
Connect 50g of the mixture to a Japanese nozzle (a) with a diameter of 30mm, and mix 10kg of pork base), 1kg of horse lees, 1kg of whole eggs, and 1kg of chopped onion.
It is connected to a 5 mm Japanese nozzle (b) and extruded with a double-tube screw.The extruded product is cut to the nominal diameter of the nozzle (a), and the product formed into a spherical shape is frozen. After 24 hours of freezing, it is thawed and cooked in a microwave oven to form a shaped cooked rice food.

O Control of disintegration of molded products before freezing 3 minutes ~ Example (4) 15 seconds O Control of disintegration of molded products thawed after freezing 20 seconds Example (4) 1 hour ~ Example (5) Discount with 50 kg of cooked rice Mugi's Cooked Rice Part 1
Connect a mixture of 0 kg of horse lees, 2 kg of horse lees, 5.0 kg of konjac derivatives, 500 cc of soy sauce, and 250 g of sodium glutamate to a 30 mm Japanese nozzle (a), and mix 10 kg of pork paste, 11 Cg of horse lees, 1 kg of whole eggs, and 1 kg of chopped onions. A Japanese nozzle with a diameter of 15 mm (b
) and extrude it with a double-tube Staher.The extruded product is cut to the length of the nominal diameter of the nozzle (a), and the product formed into a spherical shape is frozen. Freeze for 24 hours, thaw, and cook in a microwave to make shaped rice-based foods.

0 Molding disintegration before freezing Control 3 minutes ~ Example (5) 15 seconds O Disintegration of thawed molded products after freezing Control 15 seconds Example (5) 1 hour ~

Claims (1)

[Claims] Depending on the purpose, food or other foods are pressed and discharged by a screw type or starch type feeder through a single cylinder nozzle or wrapping mechanism, that is, a nozzle device that combines nozzles of different diameters. A food molding machine that has a mechanism for manufacturing molded foods, with a part of the molded product having circular, square, or spherical surfaces; Konjac derivatives or sheared starch-based gels, egg whites, whole egg gels, concentrated whey (WPC), and these gels alone or in mixtures are added depending on the purpose, and the molded product is formed through a molding process, either as it is or frozen. Or a method for producing shaped cooked rice foods by heating or drying.