JPH046331B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION A. Field of Industrial Application The present invention relates to a method for producing a sheet-shaped rice-based food that can be used for rice noodles, finger-type rice snacks, rice crackers, and the like.

B. Conventional technology Conventionally, rice foods such as rice balls and sushi rice are formed by either holding the cooked rice with bare hands without adding any seasonings, or by pressing it into a wooden mold. Known means, e.g.
The method disclosed in Japanese Patent No. 58-51748 was used.

C. Problems to be Solved by the Invention When molding food using only the viscosity of cooked rice as described above, it is possible to mold lump-like items such as rice balls and sushi rice, but thin sheet-like items can be molded. It was impossible to mold rice noodles, rice noodles, elongated finger-type rice snacks, etc.

D. Means for solving the above-mentioned problems In view of the above-mentioned problems, the present invention mixes a certain kind of food glue into cooked rice to improve its shape retention, thereby producing rice noodles, rice snacks, This provides a method for producing sheet-like rice foods that can be cut into any shape, such as rice crackers, by uniformly applying an aqueous food natural glue solution 3 made from albumin (egg protein) and starch to cooked rice 1. After stirring and mixing, the rice is rolled into a sheet to form a sheet-like rice 8, which is then cut into a predetermined shape.

E. Function A food natural glue aqueous solution 3 made from albumin (egg protein) and starch is uniformly stirred and mixed into the cooked rice 1, and then rolled into a sheet to form a sheet-like rice 8. Next, it is cut into a predetermined shape to make rice noodles 8a, finger-type rice snacks 8b, rice crackers 8c, or shaped rice 8d for rice sandwich sandwiches.

The rice food produced in this way has rice grains firmly bound to each other by the food natural glue aqueous solution 3 evenly mixed into the rice 1, resulting in a lump with excellent shape-retaining ability that does not lose its shape.

Further, by putting the rice food in the steam oven 11 and steaming it at 80° C. to 90° C. for about 3 to 5 minutes, the food natural glue aqueous solution 3 functions as a cold-resistant gelling film on the surface, allowing long-term frozen storage.

F. Example Hereinafter, one example of the method for producing a sheet-shaped rice-based food according to the present invention will be described in detail with reference to the drawings.

Rice 1 cooked to a firmer consistency with added liquid in mind
is supplied into the stirring case 2, and the food natural glue aqueous solution 3 is placed therein, stirred by the stirring bar 4 to mix uniformly, and then sent to the band making machine 5 for the next process.

Food natural glue aqueous solution 3 contains albumin (egg protein) and starch (e.g. waxy corn starch).
This is a 15% aqueous solution of natural glue mixed in half and half, and the thickening properties of the natural glue stably bind the rice grains of Rice 1 together.

The natural food paste aqueous solution 3 is supplied, for example, through a water sprinkling pipe 6 or a nozzle (not shown) as shown in FIG.

The rice 1 sent to the belt making machine 5 as described above is
Sheet-like rice 8 is rolled into a sheet of a predetermined thickness by one or more pairs of rolling rollers 7, 7.
Then, it is transferred to the next process by the conveyor 9.

Next, as the transport conveyor 9 stops, the cutter 10 is operated to cut the sheet-like rice 8 into a predetermined shape, for example, as shown in FIG. 2, rice noodles 8a, finger-type rice snacks 8
b, rice crackers 8c, or shaped rice 8d for rice sandwiches, etc. are made.

By the way, after forming various rice foods as described above, they are conveyed by the conveyor 9 and placed in a steam oven 11 or a micro oven (not shown) and steamed at 80°C to 90°C for about 3 to 5 minutes. The natural food paste aqueous solution 3 mixed into the rice 1 functions as a cold-resistant gelling film on the surface, thereby preventing the quality of the cooked rice from deteriorating during freezing, and thus enabling long-term frozen storage.

Of course, when eating, it is necessary to thaw the food and then cook it according to the food, such as boiling for rice noodles 8a, baking in an oven for rice snacks 8b, and rice crackers 8c. be.

G. Effects of the Invention As described above, the method for producing a food using sheet-shaped rice according to the present invention includes uniformly stirring and mixing the food natural glue aqueous solution 3 containing albumin and starch as raw materials into the cooked rice 1, and then adding it to the rice. Since the sheet-like rice 8 is formed by rolling, the rice grains of the rice 1 are firmly bonded together, and there is no fear of deformation, and the rice has excellent shape-retaining ability, and long-term frozen storage is possible.

Therefore, it is now possible to mold rice noodles 8a, finger-type rice snacks 8b, rice crackers 8c, etc., which could not be made in the past, and by boiling or baking these products, they can be made with conventional rice foods. It is possible to easily obtain something that has a slightly different taste and is also effective as a preserved food.

[Brief explanation of drawings]

Fig. 1 is a process diagram showing one example of implementing the present invention;
The figure is a perspective view of various sheet-shaped rice-based foods produced by the method of the present invention. Main symbols in the diagram: 1...Rice, 3...Aqueous food natural starch solution, 8...Sheet rice.

Claims (1)

[Claims] 1 Cooked rice 1 is uniformly stirred and mixed with a food natural glue aqueous solution 3 made from albumin (egg protein) and starch, and then rolled into a sheet to form a sheet-like rice 8, which is then rolled into a predetermined shape. A method for producing a food using sheet-shaped rice, characterized by cutting it into the shape of.