JPH03228655A - Production of frozen rice ball - Google Patents
Production of frozen rice ballInfo
- Publication number
- JPH03228655A JPH03228655A JP2025512A JP2551290A JPH03228655A JP H03228655 A JPH03228655 A JP H03228655A JP 2025512 A JP2025512 A JP 2025512A JP 2551290 A JP2551290 A JP 2551290A JP H03228655 A JPH03228655 A JP H03228655A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- water
- ball
- gelatin
- carrageenan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 41
- 235000009566 rice Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 40
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 7
- 229920001525 carrageenan Polymers 0.000 claims abstract description 7
- 229940113118 carrageenan Drugs 0.000 claims abstract description 7
- 239000000679 carrageenan Substances 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 6
- 239000008273 gelatin Substances 0.000 claims abstract description 5
- 229920000159 gelatin Polymers 0.000 claims abstract description 5
- 235000019322 gelatine Nutrition 0.000 claims abstract description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 5
- 238000010257 thawing Methods 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 238000007710 freezing Methods 0.000 abstract description 6
- 230000008014 freezing Effects 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 5
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 2
- 241000270666 Testudines Species 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明Ｃよ−おζこぎりを冷凍した後に角早ン東して
も−その味を損なうことなく美味しく食へること力（で
きるおにぎりの製造方法に関するものである〜
（従来の技術）
従来は−おにぎり力（残った場合、冷蔵庫に貯蔵する力
＼廃棄するの力（通常であった。最近では冷凍貯蔵する
方法力（ある力＜−味力（大分損なわれるので、結局廃
棄処分される結果となるケースが
多し１゜従って、角Ｑン東しても美味しく食べられる冷
凍おにぎりζこっし１ての方法力（考えられてＧ′１な
力１つだ。[Detailed Description of the Invention] (Industrial Application Field) This invention C - The ability to eat delicious rice balls without spoiling their taste even after freezing the rice balls. It is related to the manufacturing method ~ (Conventional technology) In the past, - Onigiri power (if there is any leftover, the power to store it in the refrigerator / the power to dispose of it (normal). Recently, the method of frozen storage (a certain power <- The taste power (because it loses a lot of flavor, there are many cases where it ends up being disposed of). One power is one.
（発明力く角早決しようとする課題）
最近販売用のおにぎりの需要力（急上昇してきた。これ
らも売れ残ったものζよ冷蔵庫（こ貯蔵する力＼廃棄す
る力１して処理してし）る。冷蔵庫に貯蔵されてし）る
ものＣマ〜もＣよや販売（こＣよ適さな（１ので、自家
用としてン肖費するだけである。(I am trying to make a quick decision with my inventiveness) Recently, the demand for rice balls for sale has increased rapidly.These are also unsold items in the refrigerator. The things that are stored in the refrigerator are also not suitable for sale, so they are only sold for personal use.
経営上この損失ζよ無視できなし）。本発明Ｃま一以上
の欠１県を解決し、角早凍しても美味しく食べられるお
ζこぎりを製造することである。From a business standpoint, this loss cannot be ignored). The object of the present invention is to solve the problem of one or more defects and to produce a saw that can be eaten deliciously even if it is frozen quickly.
（課題を角早決しようとする手段）
炊きたての米飯ζよ完全ζこ糊イヒしたアルファー澱粉
になってしするので〜美味しく−ｉ肖イヒも良し）力く
、冷めてくるとべ一ター澱粉に戻り、味もン肖イヒも劣
ってくる。(Means of trying to resolve issues quickly) When freshly cooked rice turns into alpha starch, it becomes delicious and turns into alpha starch as it cools down. When it comes back, the taste and taste are also inferior.
ベーター澱粉をアルファー澱粉にもど
して美味しく食べる番こζま再カロ鋼〜すれｃヨよし）
わ番すである力＜ヘアルファー澱粉カーらベーター澱粉
へ変イヒし一更Ｃ二またカロ熱により〜ベーター澱粉か
らアルファー澱粉に変わる過程で一米に含まれてい
る水分力へ炊きたての１寺の４犬態と比較して変イヒし
てくると一味もおちて（る。Delicious food by converting beta starch to alpha starch.
The power that is present <Hairfur starch is changed to beta starch, and then C2 is heated again ~ In the process of changing from beta starch to alpha starch, the water power contained in one rice is converted into the water power of freshly cooked rice. Compared to the 4 dog states, the gang will fall apart if it becomes strange.
炊きたての飯を素早く冷凍するこによ
り水分の蒸発を（印え〜更ζニー冷凍中も〜水分の蒸発
を防せげば一再加熱しても
冷凍した飯ζよ美味しく食べられる。炊飯の１際ζこ保
水１生と冷凍耐・夏生番こ優れるカラギナンを全量Ｃ＝
対゛して０．３％カ１ら２％へ澱粉の爵ｒ老イヒ・１生
に優れるゼーラチンを０．８９６カ１ら５９６混入する
と〜冷ン東と解凍の過程でも御飯の水分の蒸発を大分防
ζするので一ン令凍おζこぎりも同様ζこ一解凍一再加
熱後も美味しく食べられる。By quickly freezing freshly cooked rice, the evaporation of water can be prevented (even during freezing). If you prevent the evaporation of water, even if you reheat it, it will still taste as good as frozen rice. When cooking rice. Total amount of carrageenan with excellent water retention, freeze resistance, and summer freshness C=
On the other hand, when 0.3% to 2% is mixed with 0.896 to 596 gelatin, which is excellent for starch, the moisture in the rice evaporates even during the cooling and thawing process. Since it is largely protected from heat, you can enjoy the same taste even after thawing and reheating the rice.
（作 用）
カラギーナンは摂氏６０度から１００
度でヘゼラチンは摂氏４０度から６０
度でそれぞれ溶解する。従って一炊飯
中に米のアルファー澱粉を妨番すること１無く一炊飯後
冷凍される過程で、飯の
温度が下降し一温度が摂氏４０度以下
になって来ると、カラギーナンのゲル化がはじまり〜さ
らに摂氏１０度以下に
なると〜今度Ｃまゼラチンのゲルイヒカ＜女台まる。こ
の＋４＝、−ｗカーら一両者の保水・１生力（顕りにな
る。冷凍してもこの保水性は損な
われないので御飯の水分の蒸発を防ぎ
再カロ鋼シしてもおζこぎりの味Ｃま落ち１一つくりた
ての美味しさが保たれる。(Function) Carrageenan dissolves at 60 to 100 degrees Celsius, and hegelatin dissolves at 40 to 60 degrees Celsius. Therefore, in the process of freezing the rice after cooking without disturbing the alpha starch in the rice during cooking, when the temperature of the rice drops to below 40 degrees Celsius, the carrageenan begins to gel. ~When the temperature drops further below 10 degrees Celsius~, the gelatin gelatin is ready. This +4=, -w car etc. both water retention and 1 vitality (revealed. This water retention property is not impaired even when frozen, so it prevents the moisture in the rice from evaporating and can be reheated. The freshly made taste is maintained.
（実 １亀 便り） 以下−本発明の実施例について説明す る。(Real 1 turtle news) Below - Examples of the invention will be described. Ru.
第一工程短時間で洗米し、水切りを 済ます。First step: Wash the rice in a short time and drain the water. Finished.
第二工程水切りを済ませた米にへ米 と水の合計量に対し−カラギ ーナンζよ０．３％カーら２９６．ゼ ラチン６よ０．８％カ１ら５％を添 加して良（撹拌し〜必要な水を 加えて炊飯する。Second step: Add rice to the drained rice. and the total amount of water - Karagi -nan ζyo 0.3% Carr et al. 296. Ze Add 0.8% of Latin 6 and 5% of Ka1. Add (stir ~ add the necessary water) Add and cook.
第三工程炊き上がり一蒸らし終わった ら一速や力１ｃこお番こぎりを作り一 冷凍する。The third step is finished cooking and steaming is complete. Make a 1st speed and 1c saw. Freeze.
（発明の効果）
食べる直前ζニー電子レンジ等で再カロ熱すれｃヨ温力
）Ｇ１おζこぎり力（美味しく食べられる〜カラギーナ
ンとゼラチンを炊飯の過程でカロえること（こより、お
Ｇこぎりのみなずへ他の米飯の冷凍加工にもこの方法は
応用することが出来る。(Effect of the invention) Just before eating, re-heat the rice in a microwave oven, etc.)G1 sawing power (can be eaten deliciously - carrageenan and gelatin can be cooked in the process of cooking rice) This method can also be applied to the freezing processing of Nazuhe and other cooked rice.
Claims (1)
物系）とゼラチン（動物系）を添加し、飯が炊きあがり
、おむすびを作ると同時に冷凍すれば、解凍してもおに
ぎりの味を損なうことなく、美味しく食べられることを
特徴とする製造方法である。When making frozen rice balls, add carrageenan (plant-based) and gelatin (animal-based) when cooking the rice, and then freeze the rice at the same time as the rice is cooked and the rice balls are made.The rice balls will remain delicious even after thawing. This manufacturing method is characterized by the fact that it is edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2025512A JPH03228655A (en) | 1990-02-05 | 1990-02-05 | Production of frozen rice ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2025512A JPH03228655A (en) | 1990-02-05 | 1990-02-05 | Production of frozen rice ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03228655A true JPH03228655A (en) | 1991-10-09 |
Family
ID=12168118
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2025512A Pending JPH03228655A (en) | 1990-02-05 | 1990-02-05 | Production of frozen rice ball |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03228655A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07250630A (en) * | 1994-03-15 | 1995-10-03 | Misuzu Corp:Kk | Thermal processing for indica rice and production of rice koji (malted rice) for miso (soybean paste) |
| WO2007123385A1 (en) * | 2006-04-25 | 2007-11-01 | Yamil Adiv Maccise Sade | Rice-conditioning method for preparing a frozen food |
-
1990
- 1990-02-05 JP JP2025512A patent/JPH03228655A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07250630A (en) * | 1994-03-15 | 1995-10-03 | Misuzu Corp:Kk | Thermal processing for indica rice and production of rice koji (malted rice) for miso (soybean paste) |
| WO2007123385A1 (en) * | 2006-04-25 | 2007-11-01 | Yamil Adiv Maccise Sade | Rice-conditioning method for preparing a frozen food |
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