JPH0567279U - Molded rice - Google Patents

Abstract

(57) [Summary] [Purpose] Today, when eating rice is becoming less common in westernized diets, chewing and eating rice often stimulates jaw movements and promotes the secretion of enzymes and hormones. It enhances the digestive absorption of nutrients and stimulates the cells of the brain.
As for rice that is healthy, let's eat a lot of rice that has the okonomiyaki style preferred by children, and also make sure that the rice grains are not spilled. [Constitution] Formed rice cooked by steaming or steaming hardened dough to cover the dough for skin, which is prepared by dissolving powdered material to a concentration that allows it to drip inward from the outside of appropriately shaped rice and heat it. The dough that has been soaked in this way serves to connect the rice grains.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a molded rice in which the rice is formed into an appropriate shape and the outside of the rice is covered and baked or steamed to be solidified.

[0002]

[Prior Art]

 Mothers lament that small children hate rice. I think rice is one of the world's most proud cultures. The modern Japanese eating habits have become Westernized, and the consumption of rice has dramatically decreased. By chewing and eating rice well, it activates jaw movements, secretes enzymes and hormones, enhances digestion and absorption of nutrients, and stimulates brain cells. However, I often see places where meals are eaten with a hamburger. Also, there are conventional rice balls and sushi, which are appropriately shaped rice, and bread that is filled with rice. It seems that it is hard to eat because the grains are spilled. In the case of bread dough, the protein of wheat flour has a strong elasticity due to kneading with yeast, so even if it is formed into various shapes, it does not become a delicate shape. In order to obtain the desired shape, it is important to dissolve the powder material to a concentration of about okonomiyaki or dorayaki and adjust the shape in the compression mold or baking mold.

[0003]

[Problems to be solved by the device]

 Therefore, in the eating habits of Japanese people, okonomiyaki, takoyaki, or dorayaki is not pervaded by the permeation of these foods. Providing molded rice with rice as the staple food so that we can enjoy eating easily even if a little

[0004]

[Means for Solving the Problems]

 In view of this, the present invention covers and soaks the rice (B), which is formed into a suitable shape, from the outside to the inside so that at least the skin dough (A) in which the grain powder material is dissolved is soaked into the rice. Alternatively, the compressed rice (B) was covered on the outside with a dough-like dough for the skin and baked or steamed so that the rice was hardened so that it would not spill over. The shapes were fish, animals, flowers, and other shapes that children would like and shapes that were easy to eat.

[0005]

[Action]

 The shaped rice of the present invention is appropriately shaped, for example, about the size of a rice ball, and if it is covered with a powder material, for example, a dough for skin dissolved in a concentration of about okonomiyaki, it will drip into the rice. When this is heated in a baking mold, frying pan, or oven, the skin dough that has been soaked hardens and serves to connect the rice grains. Also, when rice is compressed and shaped, the outer side is covered with a dough-like dough for the skin, and when heated and hardened, the rice grains are compressed and connected, so the rice does not spill.

[0006]

【Example】

 The following is a description with reference to the drawings. Example 1, as shown in FIG. 1, is a dough for leather having a concentration of about okonomiyaki. Dough for skin (A1) Wheat flour 200g Water 1 cup Egg 1 Baking powder 1 tbsp. Rice (B1) is a mixture of white rice or seasoned rice in an appropriate shape, or rice ball with ingredients (C) What In this embodiment, one of the baking molds (D) for baking the dough for skin (A1) mixed and dissolved is used as shown in FIG. Pour the dough for skin (A1) into the container (D1), place the rice (B1) on it, and cover the rice (B1) with the dough for skin (A1) over the rice (B1). The other baking mold (D2) is used as a lid for compression and baking.

[0007] Example 2 is a dough for leather having a concentration of about Dorayaki as shown in FIG. Dough for skin (A2) Flour 200 g Baking powder 4 tsp sugar 60 g Salt 1 small egg 1 tablespoon salad oil 3 tablespoons milk cup 4/5 vanilla essence 1/2 teaspoon rice (B2) pillow rice rice cup 3 onions 150 g butter 50 g boiled soup cup 3 And 3/4 Other spices can be used according to preference. Ingredient (C1) Mushroom 50g Shrimp 100g White grapes 1 tablespoon salt Small amount Butter 1 tablespoon 1 tablespoon cheese 1 tablespoon white sauce 200g In this example, the dough for skin (A2) was made into a dorayaki-like concentration and rice ( B2) is rice which is formed by heating pillow rice with soft rice and heating with a baking mold in the same manner as in the above embodiment. The rice in this case is Western-style cooked rice, but it may be Japanese-style cooked rice or rice cooked rice. Moreover, the ingredient (C) or the ingredient (C1) may be added to the rice (B2). Further, the above-mentioned ingredients (C) or (C1) are not limited to the above, and seafood, vegetables, eggs, meat, seaweed, sesame, etc. may be selected and set as appropriate. The white sauce in the ingredient (C1) may be brown sauce or tomato sauce. Since the sauce is sticky, it mixes with rice and serves as a binder. In addition, if you want to strengthen the connection, it is advisable to add water-soluble shavings into the sauce.

In Example 8, as shown in FIG. 3, dough for skin (A3) flour 200 g water cup 1 egg 1 baking powder 1 tbsp cabbage 100 g onion 20 g blue seaweed 2 tbsp dried shrimp or dried fish 10 g sesame tbsp 2 In this embodiment, a dough for skin (A3) is prepared by mixing ingredients (C) such as vegetables and seafood in the dough for skin, and the ingredients (B1) or (B2) or rice (B1) are mixed with the ingredients ( C) or (C1) or rice (B2) to which the ingredients (C) or (C1) are added, and the mixture is baked in the baking mold as in the above-mentioned embodiment.

In Example 4, as shown in FIG. 4, boiled rice, commonly known as ohagi (B3), was placed in the dough for skin (A1) or (A2) and baked. The thing of this example is a snack-like thing.

As shown in FIG. 5, Example 5 is rice in which 2 to 5 pieces are stabbed on a skewer by appropriately selecting each of the above Examples and making them small.

Example 6 is rice, which is formed into an elongated stick shape by appropriately selecting each of the examples as shown in FIG. Both Example 5 and Example 6 are easy to eat.

In Example 7, as shown in FIG. 7, the skin dough (A4) was prepared by adding rice (B) to the skin dough (A1) or (A2) or (A3) of the above example. This is a mixture of rice, which is a mixture of the dough for skin (A4) baked in a baking mold (D) and molded.

In the eighth embodiment, as shown in FIG. 8, rice (B1) or (B2) and a cutlet ingredient (C2) are placed in the leather dough (A1) or (A2) or (A3) or (A4). ) Is stacked and baked. As the ingredient (C2), eel roasted or steak, other ingredients, etc. may be appropriately selected and set.

In Example 9, as shown in FIG. 9, rice ball-shaped rice (B) or (B1) or (B2) was wrapped with seaweed (10) to form a dough for skin (A1) or (A2). It is rice that is covered with, compressed and baked, but if you make a hole (11) from the seaweed (10) with a hawk or a chopstick and cover it with the dough for the skin, the dough for the skin will penetrate into the rice. It is easy to connect the dough for skin, seaweed and rice to make it easy to harden.

As shown in FIG. 10, Example 10 is rice which is formed by selecting and selecting each of the above Examples.

The embodiment of the present invention has been described above, and the rice cooked and formed has been described above. First, the rice (B1) or (B2) or (B3) is pressed with a baking or rice ball device. The steamed rice may be steamed by covering the compressed and compressed rice with a dough for skin (A2) or the like. In this way, baked or steamed foods are better to eat while warm, but they can be mass-produced in factories and stored in a refrigerator or frozen, and refrigerated or frozen foods can be stored. When re-steamed, re-heated, or reheated in a microwave oven and eaten, it is almost the same as freshly made.

[0017]

[Effect of the device]

 The present invention is cooked or steamed by pouring the dough for the skin in which the powder material is melted into the cooked rice from the outside to the inside of the cooked rice of appropriate shape. The inner skin dough solidifies and serves to connect the rice grains together, preventing the rice grains from spilling. Also, since the rice is compression-molded and the outside is covered with a dough for the concentration of dorayaki and baked or steamed to harden it, the rice grains will not spill over. Therefore, it is easy to eat, and children's favorite Dorayaki style, okonomiyaki style skin and rice can be eaten together, and eating a lot of rice activates the exercise of the jaw and secretes the enzyme, hormone, It promotes digestion and absorption of nutrients, stimulates cells in the brain, and promotes health.

[Brief description of drawings]

FIG. 1 is a sectional perspective view of a first embodiment of the present invention.

FIG. 2 is a sectional perspective view of a second embodiment of the present invention.

FIG. 3 is a sectional perspective view of a third embodiment of the present invention.

FIG. 4 is a sectional perspective view of a fourth embodiment of the present invention.

FIG. 5 is a partially cutaway perspective view of a fifth embodiment of the present invention.

FIG. 6 is a partially cutaway perspective view of a sixth embodiment of the present invention.

FIG. 7 is a sectional perspective view of a seventh embodiment of the present invention.

FIG. 8 is a sectional perspective view of an eighth embodiment of the present invention.

FIG. 9 is a perspective view of a partial cutout according to a ninth embodiment of the present invention.

FIG. 10 is a sectional view of Embodiment 10 of the present invention.

FIG. 11 is a diagram of an example of a baking mold.

[Explanation of symbols]

 A: A1: A2: A3: A4 ... Battery for skin B: B, 1: B2: B3 ... Rice C: C1: C2 ...・ ・ ・ Nori 11 ・ ・ ・ ・ ・ ・ ・ Hole D ・ ・ ・ ・ ・ ・ ・ ・ ・ ・

Claims (2)

[Scope of utility model registration request] 1. From the outside of the rice (B) having an appropriate shape to the inside,
Molded rice that is covered with at least a concentration of the dough for skin (A) in which at least grain flour is dissolved, soaked in the rice, and baked or steamed so that the rice grains do not spill .. 2. The rice grains (B) which are compression-molded in an appropriate shape are covered with at least a dough for skin (A) having a grain powder material concentration of about Dora-yaki, and the rice grains are spilled by baking or steaming. Molded rice hardened to the extent that it does not exist.