JPH05111354A - Production of molded rice food products - Google Patents

Abstract

PURPOSE:To obtain the subject food products useful for riceballs of good shape retention simply, efficiently and hygienically by placing frozen boiled rice in a vessel as they are frozen and heat-forming it in the presence of water. CONSTITUTION:Frozen boiled rice is placed in a mold for, e.g. TAKOYAKI (a Japanese style small round pancake), in its frozen or thawed state and molded with heat in the presence of water or water or aqueous solution of protein such as whole egg or soybean protein (the concentration is preferably 3 to 15wt.%) at 160 to 220 deg.C to give the subject food products. It is preferred that the above-stated protein be added by 2 to 15wt.% based on the frozen rice.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a shaped cooked rice food product.

[0002]

2. Description of the Related Art Conventionally, shaped cooked rice foods represented by rice balls have generally been produced by holding cooked rice by hand or placing it in a mold and pressure-molding it. However, when using such a method, cooked rice having a moderate temperature and strong adhesiveness
Since continuous treatment is performed with hands or a mold, it is liable to be contaminated with bacteria, and many crushed rice grains are liable to occur, which causes problems in hygiene and texture. Not only that, the conventional method is inevitably unsuitable for mass production.

Therefore, in order to solve the drawbacks of the above-mentioned hand-molding and form-molding methods, frozen rice is packed in a rice ball-shaped packaging material having airtightness and water resistance, and then vacuum-packed.
A method for producing instant rice balls, which is characterized by thawing after that, has also been reported (Japanese Patent Publication No. 57-39618).
However, this method requires a vacuum packaging device,
There was a difficulty that it lacked in simplicity.

[0004]

Under such circumstances, the present inventor has prepared a cooked rice suitable for mass production that does not require a special device and is extremely simple and has no problem in hygiene and texture. As a result of various studies to develop a molding method, it was found that extremely good results can be obtained by heating frozen rice in the presence of water or an aqueous protein solution in a concave container, not by itself. Has been completed.

[0005]

Means for Solving the Problems That is, according to the present invention, a frozen cooked rice is put in a container in a frozen or thawed state, and heat-molded in the coexistence of water or an aqueous protein solution. Is the law.

The frozen cooked rice used in the present invention may be produced by any method as long as the cooked rice grains are frozen, but the so-called rose-shaped one in which the frozen rice grains are loosened is used. It is suitable. This is used in a frozen or thawed state, but in any case, there is no stickiness between rice grains.

[0007] The cooked rice may be of any type such as seasoned and cooked rice, seasoned after cooked rice, added ingredients other than rice grains, and added oils and fats.
Examples of the ingredients include meat, ham, seafood, onions, carrots, cheese and the like.

In the present invention, when water is allowed to coexist, the amount of water added is preferably 1 to 30% with respect to the weight of frozen cooked rice. ,
On the other hand, if the amount is larger than this, the cooked rice grains swell and do not have a suitable texture.

When an aqueous protein solution is allowed to coexist, the aqueous solution is prepared by dissolving a water-soluble protein in water to obtain a protein concentration of 3
It is preferable to add 2 to 15% of -15% of the weight of the frozen cooked rice, and if the amount of addition is less than this, the shape retention is poor, and if it is more than this, the cooked rice swells and is suitable. It has no taste or texture. Here, as the water-soluble protein, for example, whole egg, egg white, milk protein, soybean protein and the like are used.

Water or protein aqueous solution can be coexisted with frozen cooked rice by adding water or protein aqueous solution to frozen cooked rice and mixing them uniformly, or by putting frozen cooked rice in a molding container and water or protein aqueous solution from above. Water should be sprayed almost uniformly.

As long as the container can hold and heat the frozen cooked rice, the baking material such as takoyaki, omelet or okonomiyaki can be used regardless of the specific material and shape thereof.

Heating is performed at a temperature of 160 to 220 ° C. for 3 to 1
It may be carried out for about 5 minutes, and a cooked cooked rice food product can be obtained by applying only the heat treatment without applying any extra pressure from the outside.

[0013]

EFFECTS OF THE INVENTION According to the present invention, a large amount of shaped rice cooked in various shapes having excellent shape-retaining properties can be efficiently used without using a special device, and very easily, without any problems in hygiene and texture. It can be manufactured well.

The surface of the obtained cooked cooked rice can be seasoned with sauce, soy sauce, ketchup, etc., according to taste, and then eaten. Further, the molded cooked rice can be packaged as it is, or can be frozen by a conventional method to be distributed as a frozen food.

[0015]

EXAMPLES Next, the present invention will be further described with reference to examples.

Example 1 1 kg of frozen cooked rice ["Butter rice" manufactured by Nippon Oxygen Co., Ltd.]
50 g of whole eggs were added to and mixed uniformly. 4 cm in diameter and 4 in depth
Apply 40g of frozen cooked rice mixed with whole eggs to a takoyaki pan made of copper and heat it for 8 minutes at 190 ℃ on an open flame, then invert it and heat it for 2 minutes, and brush the sauce on the surface. A coated cooked rice food product with a coated Takoyaki mold was produced. This product was excellent in shape retention and texture.

Example 2 The same frozen rice as in Example 1 was put into an omelet baking mold connected to two bowl-shaped bowls each having a major axis of 115 mm, a minor axis of 52 mm and a depth of 15 mm.
Was sprayed almost uniformly. Next, heat at 210 ° C for 9 minutes, put cheese and ham on the center of one bowl, cover the other bowl and heat for another 3 minutes to produce an omelet type cooked rice food with ingredients in the center. did. This product was excellent in shape retention and texture.

Example 3 To 600 g of frozen cooked rice similar to that of Example 1, 100 g of frozen Chinese vegetable mix and 50 g of pork were added, and egg water 100 was added.
g (50 g of whole eggs dissolved in 50 g of water) was added and mixed to homogeneity. Next, 150 g of this was placed in a pan-type baking mold having a diameter of 110 mm and a depth of 12.6 mm, heated at 190 ° C. for 8 minutes, inverted, and further heated for 3 minutes to produce a stuffed okonomiyaki-style shaped cooked rice food. This product was excellent in shape retention and texture.

Test Example 1 The same amount of water as shown in Table 1 was added to the same frozen cooked rice as in Example 1 and mixed uniformly. A molded cooked rice food product was manufactured in the same manner as in Example 1 below. 1 manufactured cooked cooked rice food
The shape retention and texture were evaluated by 0 panelists (5 males and 5 females) based on the evaluation criteria shown in Tables 2 and 3, and the average values are shown in Table 1. In all cases, those having an average value of 2.5 or more were accepted.

[0020]

[Table 1]

[0021]

[Table 2]

[0022]

[Table 3]

Test Example 2 The same amount of whole eggs as shown in Table 4 was added to the frozen cooked rice as in Example 1 and mixed uniformly. Molded cooked rice was produced in the same manner as in Test Example 1 below, and shape retention and texture were evaluated, and the average value thereof is shown in Table 4. In all cases, those having an average value of 2.5 or more were accepted.

[0024]

[Table 4]

[Procedure amendment]

[Submission date] November 14, 1991

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0022

[Correction method] Change

[Correction content]

[0022]

[Table 3]

Claims (1)

[Claims] 1. A method for producing a shaped cooked rice food, which comprises placing frozen cooked rice in a container in a frozen or thawed state and heat-molding it in the presence of water or an aqueous protein solution.