JPH0661092U - rice ball - Google Patents

Abstract

(57) [Summary] [Purpose] This device not only keeps the original flavor and aroma of rice balls for a long time, but also in terms of appearance and flavor.
Also, it offers rice balls that are very entertaining. [Structure] The rice ball body 1 has a configuration in which a coating layer 2 of a pickpocket having a required thickness is fried on the outer peripheral surface of the main body. The coating layer 2 can effectively prevent the rice ball body 1 from being dried, and can retain the original flavor and fragrance for a long time. Moreover, since the coating layer 2 itself is fried and formed by pickled fish, it is peculiar to fried food. Not only can flavor and fragrance be added, but on the surface it is possible to form rice balls with a high taste of fried food.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 This invention relates to rice balls.

[0002]

[Prior art]

 Traditionally, this type of rice ball is made by squeezing rice into a triangle or a round shape and putting it in dried plums, dried bonito flakes, salted salmon, etc. Is generally widely known. Since such rice balls can be eaten by hand and are convenient to carry, they are often used as carry-on foods and simple foods.

[0003]

[Problems to be solved by the device]

 By the way, in the conventional rice balls constructed as described above, the rice is gripped and hardened and umeboshi etc. is put in it, or it is simply wrapped in a paste and the like. It gradually becomes dry and loses the original flavor and aroma of the rice ball, resulting in deterioration of quality. In addition, conventional rice balls did not look good in appearance or flavor, and were extremely poor in taste.

The present invention solves the problems of the prior art and not only keeps the original flavor and fragrance of rice balls for a long time, but is also very entertaining both in terms of appearance, flavor and hobby. The idea is to provide a rice ball.

[0005]

[Means for Solving the Problems]

 That is, this invention has a structure in which the coating layer 2 made of pickled meat and having a required thickness is fried on the outer peripheral surface of the rice ball body 1.

[0006]

[Function] The coating layer 2 effectively prevents the rice ball main body 1 from being dried, and retains the flavor and fragrance for a long time. In addition, by forming the coating layer 2 by frying the pickled meat, it is possible not only to add a unique flavor and fragrance, but also to form a rice ball with a high taste of fried food at first glance.

[0007]

【Example】

 An embodiment of the present invention shown in the drawings will be described below. Reference numeral 1 is a rice ball main body formed by gripping and solidifying rice into a triangular shape, and 2 is a pickled meat coating layer of a required thickness formed on the outer surface of the rice ball main body 1 by frying. In addition, as a pickpocket for forming the above-mentioned covering layer 2, it is necessary for a fish pickpocket for fish paste products such as fishfish, which is produced from raw fish such as walleye pollack, shark, marlin, lizard, flounder, tuna, mackerel, or saury. It is recommended to use the one to which the seasoning of is added.

When manufacturing a rice ball structured as described above, first, a required amount of rice is gripped into a triangular shape to form a rice ball body 1, and then the outer peripheral surface of the rice ball is entirely covered with fish meat. Wrap it in the thickness of. After that, the mixture is put into an oil tank and heat-treated at 160 ° C. to 180 ° C. for 3 to 4 minutes, and the coating layer 2 is formed by imparting heat gel properties such as elasticity to the fish meat. By forming the coating layer 2 as described above, the rice ball body 1 can be given a moisturizing property and effectively prevented from being dried. It should be noted that, during the above-mentioned fried treatment, since the rice ball body 1 is wrapped in fish meat with a required thickness, there is no possibility that the original flavor and aroma will be impaired by the fried treatment.

The rice ball structured as described above can be eaten by hand, like the conventional example, and can be served as a portable meal or a simple meal.

In the above embodiment, the rice ball body 1 is formed in a triangular shape, but it goes without saying that the rice ball body 1 may have any shape such as a round shape or a bale shape. In addition, the rice ball body 1 is made by simply squeezing rice into a triangular shape, but you can put umeboshi, bonito flakes, salted salmon, okonomiyako, shiba pickles, or nozawana in it. In addition to white rice, gohan rice or red rice may be used.

[0011]

[Effect of device]

 According to the present invention, the coating layer 2 having a required thickness made of pickled fish is deep-fried on the outer peripheral surface of the rice ball body 1 according to the above. Therefore, the coating layer 2 can effectively dry the rice ball body 1. It is possible to prevent and maintain the original flavor and fragrance for a long time. Moreover, since the coating layer 2 itself is fried and formed by pickled meat, not only can the flavor and fragrance peculiar to fried fish be added, but at first glance It is capable of forming rice balls with a high taste of fried food.

[Brief description of drawings]

FIG. 1 is a perspective view showing an embodiment of the present invention.

FIG. 2 is a vertical sectional view of the same.

[Explanation of symbols]

 1 rice ball main body 2 coating layer

Claims (1)

[Scope of utility model registration request] 1. A rice ball characterized in that a coating layer 2 having a required thickness made of pickled meat is formed on the outer peripheral surface of a rice ball body 1 by frying.