JPH0515326A - Molded boiled rice - Google Patents

Abstract

PURPOSE:To provide the molded boiled rice readily not cracked, strongly com bined with each other and useful for restaurants, etc., by mixing specific water- absorbed rice with a binder, charging the mixture in a mold and subsequently heating the mixture. CONSTITUTION:Rice is treated with 60 deg.C or higher hot water and/or steam to prepare water-absorbed rice containing the water in an amount of 38-115 pts.wt. per 100 pts.wt. of the rice. After stored by freezing and/or refrigerating the rice, by immersing the rice in water and refrigerating the mixture or by continuously exchanging water, or without being stored, the water-absorbed rice is mixed with a hinder such as nonglutinous rice or gelatin, charged into a mold, and subsequently heated to provide the objective boiled rice. The molded boiled rice is preferably received in a closed container or a bag for retort, thermally sterilized and subsequently stored at the ordinary temperature.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel molded cooked rice, and more particularly to a molded cooked rice which is prepared by connecting the cooked cooked rice with a binder or the like so as not to be easily cracked. is there. Therefore, the molded cooked rice of the present invention is not only useful as an instant food for take-out, but also very useful as a large-scale cooked rice for restaurants, restaurants, lunches, and the like.

[0002]

2. Description of the Related Art Conventionally, nigiri sushi has been well known as a molded rice, but since rice has a high water content and is soft, the rice grains are crushed when too strong pressure is applied, so the adhesiveness is not good. However, the size was at most nigiri-meshi.

[0003]

If the cooked rice can be made to be about one serving or can be shaped into a stick, it becomes possible to pack the ingredients in it for lunch or sell it as a snack in a standing meal. Further, if it can be prevented from cracking even if it is squeezed, continuous mechanical manufacturing becomes easy.

[0004]

[Means for Solving the Problems] The present inventor has conducted diligent research to shape cooked rice in any size and shape and to increase the consumption area of cooked rice. As a result, a binder was added at the time of molding cooked rice. In fact, I knew that the size could be quite large and the shape could be molded into various shapes.

The present invention is a molded cooked rice comprising cooked rice and a binder.

The binder used in the present invention includes starch such as glutinous starch, glutinous rice starch and potato starch, flour such as glutinous rice flour and waxy maize flour, and proteins such as agar, gelatin and egg white. Used alone or as a mixture. The binder is dissolved in hot water, soup, water, suspended in water, or mixed with water-absorbed rice or cooked rice in the form of powder or granules, and when the cooked rice is molded, the whole is combined to form various molded cooked rice. can do.

In the present invention, hot water of 60 ° C. or higher and / or
Alternatively, it is preferable to use water-absorbed rice having a water content of 38 to 115% by using steam.

Absorbed rice having a water content of 38 to 115% is mixed with a pasty binder and put into a mold in appropriate amounts. Since the mixture of water-absorbed rice and the binder is in a mixed state, it is easy to pour a fixed amount into the mold.

The water-absorbent rice used in the present invention is prepared as water-absorbent rice having a water content of 38 to 115 parts by weight with respect to 100 parts by weight of rice using hot water and / or steam at 60 ° C. or higher. Then, treat it with hot water at 70 ℃ or higher, or soup stock or sauce at 70 ℃ or higher, or store it in freezing or refrigeration, etc. After the treatment, it may be frozen or refrigerated by mixing it with a thick soup stock, a sauce, agar, gelatin or the like, a powdered seasoning or a seasoned ingredient.

The mold used has an appropriate shape such as a rice ball shape, a box shape, a bar shape, a flat plate shape, a nigiri sushi shape, a rectangular parallelepiped shape, a cube shape, a cylindrical shape, and a funnel shape, and a mixture of water-absorbed rice and a binder is poured into the mold. After that, the first molding is carried out continuously or batchwise, and then transferred to the same mold or to another mold or mold wax, and hot water and / or steam at 60 to 100 ° C., 100 to 1
Mold by heating with pressurized steam at 10 ° C, open flame, etc.
It is also possible to perform the first stage molding while heating. still,
The molds and molds to be changed are slightly larger than the first mold, and even if the molds are arranged on an iron plate or a plastic plate, they can be sufficiently molded depending on the initial molding method and the heat source used. It's simple.

When adding dried plums or cooked foods as ingredients to the molded rice, pour about half of the mixture of water-absorbed rice and the binder into the mold, put the ingredients in the mold, and then add the water-absorbed rice and the binder from above. The mixture is poured, the first molding is performed, and then the same mold is left or transferred to another mold and / or mold wax, etc., and heated and molded. The water content after molding is preferably 60 to 120 parts by weight with respect to 100 parts by weight of rice, and water in the binder is increased or steamed and / or supplied by the method of claim 5.

Examples of the present invention will be described below.

[0013]

[Example 1] After washing rice, it was immersed in water and then at 70 ° C
The water-absorption rice was prepared with 100 ml by weight of hot water so as to absorb about 70 parts by weight of rice, and this was temporarily stored in a refrigerator at about 5 ° C.

On the other hand, 1 part by weight of glutinous rice flour was put in 30 parts by weight of water and heated to obtain a cocoon-shaped binder.

The above water-absorbed rice and the binder are mixed and poured into a mold of an onigiri production device in an appropriate amount, and the lid is pushed so that the pressure is applied in the boiling water.
After heat-molding for 1 minute, the pressure was released and the mixture was placed in a patch-type steam tank and heated with steam at 105 ° C. for 10 minutes to mold nigiri rice.

When this was taken out of the mold, it was a firm rice ball that did not break easily and was very delicious. In addition, when all the above-mentioned steps were processed only by steam, a slightly harder end was completed. The water content was 120 parts by weight with respect to 100 parts by weight of rice.

[0017]

Example 2 170 parts by weight of the water-absorbed rice prepared in Example 1 was prepared. Separately, 3 parts by weight of egg white or gelatin was added to and mixed with 30 parts by weight of seasoned dashi juice obtained from kelp and broth.

The water-absorbed rice and the binder were mixed, and the mixture was poured into a mold of a continuous box-shaped nigiri manufacturing apparatus of kamaboko plate size for 7 minutes,
On top of that, put cooked seasoned chicken and vegetables on top, pour in a mixture of water-absorbed rice and tie over it, cover with a lid to hold it down, and put in a steam tank continuously.
It was heated with steam at 5 ° C. for 20 minutes to mold stick-shaped rice balls.

When this product was taken out from the mold, it was firmly molded by the fact that the rice grains were bound with egg white and / or gelatin and the pressure at which the water-absorbing rice itself absorbed and expanded, and did not break easily. .

[0020]

[Example 3] The water absorbent rice prepared in Example 1 was mixed with the binder as prepared in Example 1 and the mixture was poured into a mold of a continuous rice ball making apparatus in an appropriate amount, and umeboshi was placed in the molds one by one, and a lid was placed. Then, apply a strong pressure continuously to make a temporary molded product, then take out the temporary molded rice ball from the mold, put it in another mold, tightly cover it, then put it in the secondary heating tank, Heat in boiling water for about 20 minutes.

When this product was taken out of the mold, nigiri rice was obtained, but the whole was firm and did not break easily.

[0022]

[Example 4] A water-absorption rice prepared in Example 1 and agar were dissolved in water to prepare a binder, which was poured into a Teflon-treated metal mold of a continuous rice ball making device in an appropriate amount, After simmering, it was put in seasoning liquid for 1 day. Put a bite cutlet, pour in a mixture of water-absorbent rice and a binder, and mold it with a strong pressure, and one heated for a few minutes with steam while applying a little pressure, and make this Once removed from the mold, put it in the mold stack lined up on the metal plate and put it in the secondary heating tank at 110
After heating with pressurized steam at ℃ for 15 minutes and removing from the mold,
Whether it was molded with a strong pressure or heated, a cubed cooked rice with the cut in the center was completed, filling the same mold. Bread crumbs were added to this, and one side was baked on the other side, and the other was fried on a fry, and a firm cutlet-like product was completed, which was delicious and did not lose its shape.

[0023]

EFFECTS OF THE INVENTION According to the present invention, since cooked rice can be strongly bonded by the force of the absorbent and the water-absorbed rice to absorb water and expand, a molded cooked rice that is not easily broken can be obtained. .

Claims (9)

[Claims] 1. A water-absorbent rice having a water content of 38 to 115 parts by weight with respect to 100 parts by weight of rice is prepared by using hot water and / or steam of 60 ° C. or higher, and then frozen or refrigerated or water. Soaked in rice and refrigerating, or constantly change the water and save or mix this absorbent rice with the binder.
Molded rice that is put in a mold, heated, and molded. 2. The same water-absorbent rice as in claim 1 and a binder are mixed, and the mixture is placed in a mold and heated or molded as it is,
Molded cooked rice obtained by re-molding this in the same mold or in another mold and / or mold vacuum, laminated bag, etc., and heating with hot water, steam, pressurized steam, open flame, etc. 3. The same water absorbent rice as in claim 1 or 2, and a binder are mixed, and then the ingredients are added and / or confectionery, prepared foods, foodstuffs are put on or wrapped inside. After putting it in a mold, mold it as it is or while heating, and put it in the same mold or in another mold and / or mold wax, laminate bag, etc., hot water, steam, pressurized steam,
Molded cooked rice that is formed by heating it with an open flame. 4. The same water-absorbent rice as in claims 1 to 3 and a binder are mixed, and if necessary, ingredients are added thereto, and / or confectionery, prepared foods, foodstuffs are put on or wrapped inside. In a mold and heat-treat it with hot water, steam, pressurized steam, open flame, etc. to mold the above treated rice by the pressure generated during this treatment and / or the force of the water-absorbing rice itself to further gelatinize and absorb and expand. Molded cooked rice according to claims 1 to 3, characterized in that 5. The water-absorbent rice has a water content of 38 to 100 parts by weight of rice using hot water and / or steam at 60 ° C. or higher.
Prepare 115 parts by weight of water-absorbed rice, and then freeze or refrigerate it, or soak it in water to refrigerate it, or keep it by constantly changing the water and store it at 70 ° C or higher, or at 70 ° C or higher. After processing with soup stock, soup, Chinese soup, sauce, etc., or after processing with hot water at 70 ° C or higher, or light source or soup stock, dark stock stock,
Alternatively, the cooked cooked rice according to any one of claims 1 to 4, which is mixed with sauce, agar, gelatin or the like, a powdered seasoning or a heavily seasoned ingredient. 6. The binder is a type of starch, various types of flour, agar, gelatin, egg white or a mixture thereof which is hardened by temperature or a food which has an adhesive and shape-retaining property to itself. Molded cooked rice of items 1 to 4. 7. If necessary, the molded cooked rice according to claims 1 to 5 is subjected to heat treatment such as steam, pressure cooker, oven, microwave oven or the like for a short time, or as it is, frying, baking, steaming. , Fry in a fried or tempura style with batter, add heat treatment such as baking, steaming, and / or wrap in bread dough, pie, yuba, seaweed, fried oil, net fat, vegetables, etc. Molded cooked rice characterized by baking, steaming and / or sandwiching ingredients between molded rice and processing the same. 8. The water-absorbed rice comprises rice and hot water at 60 ° C. or higher and / or
Or, use steam to adjust the water content to 100 parts by weight of rice.
It is prepared as water-absorbed rice in an amount of up to 115 parts by weight, and then it is stored in hot water at 70 ° C. or higher, or broth or sauce at 70 ° C. or higher, without storing it in the freezing or refrigerating state, or After treating with hot water at 70 ° C or above, light sauce or dashi soup, mix with deep dashi soup, sauce, agar, gelatin, powdered seasoning, or seasoned ingredients and freeze or Molded cooked rice according to claims 1 to 6, which has been refrigerated. 9. The cooked cooked rice according to claim 1, which is refrigerated or frozen and stored as it is, or for a closed container, an aluminum foil bag which may be laminated, or a plastic retort. Molded cooked rice characterized by being stored in a bag, sterilized by heating during or after the work, and stored at room temperature for distribution.