JPH02128662A - Compression-type and packing-type formed food from cooked rice - Google Patents

Abstract

PURPOSE:To obtain the title food preservable in its eating taste and flavor for a long period with the tastes of both the rice and coating material harmonized by adding a gelling agent to a cooked rice food, making a compression molding followed by providing the resulting product with a coating material and then frying. CONSTITUTION:A gelling agent is added to a rice food warmed and cooked to a state to be edible, followed by slight cooling to convert the system from a sol state to a partial gel state to impart the system with tackiness. The resultant rice food is put to compression molding followed by providing the surface of the resultant product with a coating material and then frying, thus obtaining the objective food. It is preferable that the gelling agent be added, the rice food packed into a heat-resistant tube, steamed and cooled into a formed state followed by providing the surface with the coating material and then frying.

Description

[Detailed description of the invention]

<Field of Application in Industry> The present invention relates to compression-type and filling-type cooked rice molded foods, which can maintain taste and flavor for a long period of time, and have a unique taste that harmonizes the taste of rice and koromo wood. To provide a new type of food with a unique texture. <Prior art and its problems> Heat-formed foods that use boiled rice as the main ingredient include Akita's Kiritambo and Kiso's Goheimochi, which are made by grinding rice and coating the sticky part to make it sticky. It is marinated and grilled over charcoal until it becomes golden brown, and the food to be molded is rice itself, not seasoned cooked food such as quick rice or pilaf. In addition to cooked rice, the seasoned foods listed above include ingredients, condiments,
Because of the amount of seasoning, it is not suitable for storing at room temperature if you just shape and bake the whole product, and even if you store it in the refrigerator or freeze, the taste and flavor will be significantly impaired over a long period of time, and the quality as a food will deteriorate. In most cases, it becomes impossible to maintain the The technical object of the present invention is to provide a novel method for preparing cooked rice products and to improve their shelf life. Means for Solving the Problems> The present inventor has discovered that (1) when a gelling agent is added to a cooked rice food,
The present invention was completed by focusing on the fact that the quality of food can be maintained for a long time (2) By coating food with koromo, the taste of rice and koromo material harmonizes and creates a unique taste. That is, the first aspect of the present invention is to add a gelling agent to a rice food that has been warmed and cooked to an edible state, and then cooled slightly to change the sol state into a partial gel state and make it sticky. This is a compression molded cooked rice food product, which is characterized by compression molding rice food products, attaching koromo material to the surface, and frying them in oil. In addition, the second invention adds a gelling agent to rice food that has been heated and cooked to an edible state, is filled into a heat-resistant tube while maintaining fluidity, is steamed and cooled, and is shaped into a molded state. This is a filled-type cooked, molded food product that is characterized by the fact that the rice-like food that has been prepared is taken out of a tube, coated with koromo wood on the surface, and then fried in a ura. The above-mentioned rice food that has been heated and cooked to an edible state is a cooked food that has no or little liquid content, unlike cooked food that has a high liquid content, such as rice bowls. , specifically refers to the following: (1) Seasoned rice such as gomoku rice, kaya (rice, bamboo shoot rice, red rice, pilaf, chicken rice, etc.) (2) Single rice items such as cooked white rice without seasoning Also, the above gelling agent can be used in rice-type foods. It is used to maintain the quality of the product, and as shown below, it gels and solidifies when cooled. (1) Tannins such as gelatin and casein. Polysaccharides such as red algae and brown algae (3) Other polysaccharides such as pectin and mannan The gelling agent may be used alone or in combination. The agent may be mixed or sprinkled into the rice during heating and cooking, or may be added after cooking before it has cooled down (however, in the first invention, it may be added before compression molding or (in the second invention, each must be added before filling the tube).The above compression molding may be performed mechanically or manually.On the other hand, the above tube is made of (1) high-density polyethylene. , polystyrene, polyvinyl chloride, nylon, and other relatively heat-resistant and inexpensive synthetic resin materials; (2) pig intestines, artificial casings, and other natural products; For example, it can be prepared from wheat flour, eggs, etc., or it can be commercially available tempura flour, karaage flour, or honotocake flour. The food is cooled and gelled to maintain the quality of the food, but this cooling may be done forcibly in a refrigerated atmosphere.However, the above food may be stored at room temperature, but if it will be stored for a long time, it may be frozen. Alternatively, refrigerated storage is preferable. <Operation> In the first invention, by adding a gelling agent to heated and cooked rice food and cooling it slightly, the food that was in a sol state is partially gelled. On the other hand, in the second invention, a gelling agent is added to heated and cooked rice food to make the food sticky as a whole, making it easier to compression mold the food. The food is filled into the tube while it is in a sol state and highly fluid.Using this filling method, for example, it is possible to compress and mold products such as doria and curry rice (%z foods also). It has the advantage of being able to be made into a molded product.In both inventions, the rice is coated with colomo...After frying, when left to stand, the food cools and becomes a gel.For foods that are fixed by gelation, the moisture contained in the rice and other component compositions are trapped in the direction of the rice due to their affinity with the gelling agent and are preserved without escaping to the outside. Therefore, even if the food is stored at room temperature, the quality of the cooked product is unlikely to be impaired due to the movement of moisture and ingredients, and if the food is stored frozen or refrigerated, the quality can be maintained for a longer period of time. <Effects of the invention> (1) Conventionally, there have been no ready-to-cooked rice products that are molded in seven different shapes, but in the present invention, cooked rice is molded and the surface is coated with koromo. It is possible to provide new cooked foods. (2) Since the umami of rice foods immediately after cooking can be locked in through gelation treatment, rice foods can be stored while preserving their original flavor and taste.In particular, if they are frozen or stored in the refrigerator, their quality will be improved. can be secured for a long period of time. Therefore, by heating the shaped food of the present invention, the taste and flavor of rice immediately after cooking can be quickly and easily reproduced. (3) The taste of the rice inside and the koromo wood on the outside harmonize well, creating a unique texture. <Examples> Examples in which the present invention is applied to gomoku rice, shrimp pilaf, doria, and dry curry will be described below.

[Example 1] Carrots, thinly fried rice, goho, konnyaku, chikuwa, etc. were added to 1 liter of rice, and the water was reduced and cooked to obtain gomoku rice. On the other hand, make a hot gelatin solution by dissolving 4g of gelatin in hot water at 500 cc, sprinkle it evenly on the gomoku rice, and then quickly cool it to 15°C by blowing sterile cold air to partially gel the gomoku rice. This gives the food an appropriate consistency. Put the sticky food through a compression molding machine (for example, an improved version of the Mitarashi Dango making machine) and mold it to a diameter of 1.5 cm and a length of 10 cm.
After making it into a rod shape with a diameter of m, a compression molded product was made by punching it with a comb using the comb punching section at the bottom. Then, flour, baking powder, whole eggs, seaweed,
Koromo powder was prepared using milk and salt, and the above compression molded product was sprinkled with Koromo powder and fried in salad oil for 3 minutes to obtain a compressed and colored gomoku rice product.

[Example 2] Shrimp pilaf was made by adding shrimp, eggs, green peppers, etc. to 100 g of rice, and a hot gelatin solution made by dissolving 2 g of gelatin in 20Q c, c hot water was poured over the pilaf, and the same procedure as in the above example was made. Then, it was rapidly cooled to 15°C to make it sticky, and passed through a compression molding machine to form a comb-shaped food product. Meanwhile, flour, baking powder, whole eggs, milk, salt,
Koromo flour was prepared using butter, and the molded food described in I was sprinkled with Koromo flour and fried in palm oil for 3 minutes to obtain a compression-molded shrimp pilaf food.

[Example 3] In the same manner as in Example 2 above, a cooked shrimp pilaf was made from rice, shrimp, eggs, green pepper, etc., and 2 g of gelatin was added.
A hot solution of seratin dissolved in 100 cc of hot water was poured over the pilaf. Separately, add 300 g of flour to 150 g of melted butter.
Since we are adding 15 g of gelatin, we add 1300 cc of milk to this in small portions to prevent it from turning into powder.
A white sauce was made by adding 2,000 cc of consomme suit containing 6 g and heating and cooking over low heat until it thickened. The sauce is mixed uniformly with the pilaf to make doria, and while it is heated to 50°C or higher and is highly fluid, it is passed through a stuffer used for making Viennese sausage and poured into the intestines of a pig. was filled with doria, and both ends were tied together to form a rod-shaped packaged food with a diameter of 1, 5 cm, and a length of 10 cm. This packaged food was boiled under pressure at 90'C for 15 minutes to suppress the expansion of the rice and to improve the adhesion between the intestinal skin and the rice, and then cooled to below 10°C in about 10 minutes. . Next, using wheat flour, baking powder, whole eggs, milk, and sugar as ingredients, prepare Koromo flour. A packaged and molded food of Doria was obtained.

[Example 4] A hot gelatin solution was prepared by dissolving 4 g of gelatin in 250 cc of hot water and uniformly sprinkled on 1 liter of freshly cooked rice. Then, ingredients such as 250g of onions, 50g of beef, 20g of curry powder, 60g of wheat flour, 1000cc of neck dumplings,
Prepare a curry roux by adding water, etc., mix the curry roux uniformly with the rice, and add the curry/rice. The above curry/rice was filled into a film tube made of high-density polyethylene, and both ends were tied together to make a stick-shaped packaged food with a diameter of 1.5cWI and a length of 10cm.This packaged food was heated to 90'C. After steaming for 15 minutes,
It was cooled to below 10'C in about a minute. Next, prepare koromo flour using wheat flour, baking powder, whole eggs, milk, sugar, and salt, sprinkle the koromo flour on a molded curry/rice product from which the polyethylene film tube has been removed, and soak it in palm oil for 3 minutes. Fried,
Molded curry and rice foods were obtained. As described above, the present invention is characterized in that cooked rice is made into a molded product using a compression or filling method, and then wrapped in a molded product. Using natural products eliminates the need to remove the tube after filling and steaming, simplifying the manufacturing process. On the other hand, if the tube is made of synthetic resin, it will be difficult to remove the tube in the subsequent process, but filling the tube with food can be done easily. On the other hand, in the manufacturing process of compression-molded foods mentioned above, the gelling agent is mixed in and then cooled to make it sticky, and in the manufacturing process of filled-molded foods, the food that has been filled into tubes and steamed is cooled. It is preferable to carry out the process rapidly because the taste can be maintained well. However, it may be allowed to cool slowly by leaving it to cool. The final molded food with koromo and fried in oil is heated to 30°C.
You can ensure quality for a long time by storing frozen products at temperatures below or storing them at 0 to 10°C to make chilled products. The flavor and taste of foods can be easily and quickly reproduced.
It is extremely suitable as an instant cooking product that can be enjoyed at home. Patent applicant Kiyohiro Nagai Agent Hisashi Chatan-3-::・'

Claims (1)

[Claims] 1. Rice made by adding a gelling agent to a rice food that has been warmed and cooked to an edible state, and then slightly cooled to change from a sol state to a partial gel state to give it stickiness. Compressed cooked rice-type molded food characterized by compression-molding rice-type food, attaching coromo material to the surface, and frying it in oil; 2. Rice-type food heated and cooked to an edible state; A gelling agent is added, the product is filled into a heat-resistant tube while maintaining its fluidity, and the rice-like food is steamed and cooled to form a molded product, which is then taken out of the tube, coated with koromo material, and fried in oil. A filling-type cooked rice product featuring