JPH0731395A - Gnocchi containing cooked rice and production thereof - Google Patents

Abstract

PURPOSE:To produce gnocchi meeting Japanese taste and servable as a staple food. CONSTITUTION:This gnocchi containing cooked rice is produced from a rice- containing pasta pastry obtained by uniformly dispersing 100-350wt.% of cooked rice (based on the wheat flour used as a raw material) in a pasta pastry in a state keeping the form of cooked rice grains.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gnocchi with cooked rice containing a rice grain shape and texture without impairing the mouthfeel and a method for producing the same.

[0002]

2. Description of the Related Art Gnocchi is a dumpling-like dish made mainly from wheat flour and is often eaten in Italy. This gnocchi is
Like macaroni and spaghetti, it is classified as pasta, but there are few ready-made items, and most of them are handmade at home and at restaurants, etc., and used for cooking dishes, soup stock, and so on. Boiled ones are similar to Japanese "Suito". Pasta is classified into dry pasta made by industrial production such as spaghetti and macaroni, and hand-made pasta made at home or restaurant such as gnocchi.

As described above, gnocchi is an Italian home-cooked food, which is hardly familiar to Japan, and little has been done on its manufacturing method and materials. That is, using wheat flour as the main ingredient, grated cheese, milk,
It is made with egg yolk etc. as an auxiliary material. In some cases, it may be added with potatoes, spinach, etc.

[0004]

However, although gnocchi is the same pasta as spaghetti, it is not favored by Japanese people. This is because the taste of gnocchi is monotonous, and because I am a little tired of eating a lot of it, it is used in Japan at most only as a side dish.

On the other hand, regarding pasta production, mixing rice with wheat flour is disclosed in JP-A-61-21052 and JP-A-61-25102.
It is described in many documents such as the 2-274656 publication. However, these are a mixture of rice flour, and the rice is not added as it is. Japanese Patent Publication Sho 54-8730
The gazette is a method for producing a food product in which cooked rice is added to wheat flour to form a rice grain or noodles. This invention discloses adding cooked rice to flour in the manufacturing process. However, there is no requirement to maintain the shape of cooked rice in the produced food, and there is no idea of actively utilizing the grains of cooked rice to improve the quality of the product. Naturally, there is no disclosure of a technique for maintaining the shape of cooked rice.

Stickiness of cooked rice is a problem in order to uniformly mix cooked rice with pasta dough. That is, when trying to mix them forcibly, the stickiness of the cooked rice may cause the cooked rice grains to be crushed or kneaded like a rice cake at the time of mixing, impairing the quality of the finished product. Therefore, it is difficult to uniformly mix cooked rice with pasta dough.

The present invention is devised in view of the above problems, and improves the monotonous mouthfeel of a gnocchi,
The purpose is to develop a new rice application and prevent the decline of rice consumption, together with the proposal of gnocchi with cooked rice that can be sufficiently used not only as an auxiliary material for cooking but also as a main ingredient and a method of manufacturing the same. .

[0008]

The structure of the present invention proposed to achieve the above object is as follows.

1. 100 to 3 for raw wheat flour
Gnocchi with cooked rice made with pasta dough containing 50% by weight cooked rice evenly contained in the pasta dough while maintaining the state of cooked rice grains.

2. a. A step of thoroughly mixing flour and 100 to 350% by weight of cooked rice with respect to wheat and sprinkling the flour around the cooked rice to loosen the cooked rice grains; b. A step of adding water to the a and mixing so as not to crush the cooked rice to make a pasta dough containing cooked rice grains; c. Dividing the pasta dough of b into lumps of an arbitrary size and molding them into an arbitrary shape, d. A step of boiling the molded article of c, e. Cooling the boiled in step d, f. The method for manufacturing gnocchi with cooked rice consisting of the above.

The cooked rice can also be made from loose frozen frozen rice or aged cooked rice.

[0012]

First, various food materials were added to the gnocchi described in item 1, but the addition of cooked rice was the best for making the mouthfeel more palatable. Cooked rice has the same starch quality as the wheat flour that constitutes pasta, but has the advantage that it has a large mouthfeel and is different from that of wheat flour. In the present invention,
In gnocchi, the role of the dispersion medium in wheat flour and the role of the dispersant in the rice grains, which differ greatly from the texture of wheat flour, create a heterogeneous texture different from conventional gnocchi, which creates a monotonous mouthfeel for gnocchi. It was improved, and as a result, it became possible to create a more tasteful gnocchi with rice grains. That is, since the gnocchi with cooked rice grains according to the present invention contains cooked rice as it is inside, the gnocchi itself has a smooth mouthfeel that is more palatable than conventional gnocchi. ing.
However, since crushed cooked rice does not give this tasteful taste, it is important to minimize crushed rice grains. When considering the freezing of gnocchi as a product, since starchy cooked rice is suitable for freezing, it is possible to provide a product of stable quality.

By the way, the past consumption of pasta has led to a decrease in the consumption of instant cooked rice. However, the gnocchi containing cooked rice according to the present invention adds a considerable amount of cooked rice to pasta, and thus contributes to the prevention of the decline in rice consumption.

In the method for producing gnocchi described in the item 2, the wheat flour and the cooked rice are mixed in the step a, but the wheat grain adheres to the surface of the cooked rice grain by this step and the cooked rice grain is scattered. If the rice grains are mixed enough to disperse, the wheat flour will adhere fairly evenly around the rice grains. In step b, since the wheat flour adheres to the surface of the cooked rice grains fairly uniformly in step a, the pasta dough can be finished in a short time after water addition, and damage to the cooked rice grains in this step is reduced. Let the dough lie for about 30 minutes before moving to step c.
It's a good idea to blend the rice grains into the dough. In step c, the gnocchi dough with rice is divided into chunks of any size,
This is a step of forming into an arbitrary shape. In step d, it is better to boil with salt water. In the step e, it is suitable when a freezing step is performed after the rapid cooling by pouring in cold water.

In C, the loosened frozen cooked rice (cooked rice in which the cooked rice grains are separated) or the aged cooked rice without stickiness on the surface of cooked rice grains or the aged cooked rice is used to loosen the cooked rice grains in step a of B above. The work can be performed extremely easily as compared with the case where ordinary cooked rice is used. In addition, since rose-shaped frozen cooked rice and aged cooked rice have hard and firm rice grains, even if they are strongly mixed in steps a and b, there is an advantage that damage to the cooked rice grains is less than that of normal cooked rice. As for the aged rice, it is recommended to use the aged rice left overnight in a refrigerator at a temperature of about 5 ° C.

[0016]

【Example】

Example 1: Production of gnocchi with cooked rice (in the case of plain) a. In a large bowl, add 800g of loose frozen rice and 300g of strong flour, and mix until the white rice becomes loose. b. Next, salt 10g, grated cheese 30g, skim milk 11
Add g and mix well. c. When mixed evenly, dissolve 35 g of egg yolk in 99 g of water, and knead it while being careful not to crush the cooked rice grains. d. When you knead well, wrap it and let it rest for about 30 minutes. e. Divide into about 8g / piece and mold into gnocchi shape. f. Boil in boiling salted water having a salt content of about 2% for about 3 minutes, put in a colander to drain water, and then soak in cold water to cool.

The gnocchi with cooked rice produced in this way was compared with a normal gnocchi (tasting with meat sauce), but a sensory test that eats a large amount revealed that gnocchi with cooked rice Got a good rating. The panel commented that the gnocchi with rice will not get tired of eating.

Example 2 Production of Gnocchi with Cooked Rice (For Pumpkin Flavor) a. 600 g of white rice and 300 g of strong flour in a large bowl
And mix until the white rice is separated. b. Next, salt 10g, grated cheese 30g, skim milk 11
Add g and mix. c. Add 200 g of the pumpkin brewed above and mix. d. When well mixed, dissolve 35 g of egg yolk in 99 g of water and add them well. e. Then wrap it and let it rest for about 30 minutes. f. Divide into about 8g / piece and mold into gnocchi shape. g. Boil in boiling salted water with a salt content of about 2% for about 3 minutes.

The pumpkin-flavored cooked rice gnocchi produced in this manner was compared with a normal pumpkin-flavored gnocchi (tasting with meat sauce as in Example 1). Got a better rating.

Example 3 Cooking Example of Gnocchi with Cooked Rice (Example of Cooked on Frits) Gnocchi with cooked rice is fried with oil like fried potatoes. It can be eaten with a savory and snack feeling.

Ingredients: Gnocchi with cooked rice 300g (with plain and pumpkin, for two people) Deep-fried oil Appropriate amount Seasoning (salt, ketchup, cinnamon sugar) Appropriate amount Cooking method: Gnocchi with cooked rice heated to about 170 degrees Add and fry for about 2 minutes. Remove from the oil, cut the oil, and sprinkle with your favorite seasoning.

Example 4 Gonchi with rice and rice topped with soy sauce Chinese sauce Gyocchi with rice is fried in salad oil and fried to eat.

Cooking method: a. Fry frozen gnocchi with cooked rice in oil at about 180 degrees for about 2 minutes. b. Heat salad oil in a wok and fry onion and ginger,
When it smells, add bamboo shoots, shiitake mushrooms, Chinese cabbage, and jellyfish. c. When the whole is roasted softly, add prawns, broth, sake, light soy sauce, salt, sugar and heat for another 1-2 minutes. d. Add water-soluble starch starch and mix, add silk pod and sesame oil to make Chinese bean paste. e. Serve in a bowl with fried gnocchi with cooked rice and sprinkle with Chinese bean paste.

Example 5: Gratin of gnocchi with cooked rice Gratin is made from gnocchi with cooked rice.

Cooking method: a. Melt butter in a frying pan, fry chopped onion until clear, add sliced mushrooms, shrimp in this order, and fry quickly,
Season with salt and pepper. b. Remove from heat and combine with frozen gnocchi with cooked rice. c. Warm white sauce, add fresh cream and lemon juice, and mix to make sauce. d. Mix half of the sauce with 2 to make a sauce with ingredients. e. Spread half of the sauce on the bottom of the heat-resistant container coated with butter,
Put all the ingredients in the sauce on top and flatten the surface. f. Sprinkle the remaining sauce over 5 and sprinkle with grated cheese. g. Bake in a 200 degree oven for about 15 minutes.

Example 6; Stewed gnocchi with cooked rice in miso The gnocchi with cooked rice is eaten like a suiton.

Cooking method: a. Butter the burdock and expose it to water. Cut the konjak into 4 cm long strips and boil them briefly. b. Pork is bite-sized, pumpkin is 5-6 mm thick and 4
5 cm long comb shape, carrots 4 sensor long strips, green onion 1 cm cut into pieces. c. Put the dashi in a pan, heat it over medium heat, add the pork, and when the color of the meat changes, add burdock and carrot. d. When it comes to a boil, remove the acupuncture, add gnocchi with rice, konjac, and pumpkin, and once boil, add half the amount of miso. e. When the vegetables become soft, add the remaining miso and onion,
Turn off the heat after boiling.

1 and 2 show a gnocchi made according to the present invention, 1 is a gnocchi, 2 is a dispersion medium (flour portion), and 3 is cooked rice.

[0029]

As described above, according to the present invention,
It was possible to improve the monotonous mouthfeel of gnocchi, and rather it became possible to play a role as a staple food like spaghetti from the supporting role of dressing dishes. This is because the heterogeneous mouthfeel caused by the boiled rice does not make the eating person feel tired. Therefore, the gnocchi with cooked rice according to the present invention can be sufficiently consumed as a staple food.

Further, this gnocchi with cooked rice can be used as a material for many dishes as shown in the examples. This also leads to an increase in rice consumption.

[Brief description of drawings]

FIG. 1 is an external view of a gnocchi.

FIG. 2 is a sectional view of the gnocchi

[Explanation of symbols]

 1 Gnocchi 2 Dispersion medium 3 Cooked rice

Claims (3)

[Claims] 1. From 100 to 35 with respect to the raw material flour
Gnocchi with cooked rice made with pasta dough containing 0% by weight cooked rice evenly contained in the pasta dough while maintaining the state of cooked rice grains. 2. A. A step of thoroughly mixing 100 to 350% by weight of cooked rice with the flour and sprinkling the flour around the cooked rice to loosen the cooked rice grains; b. A step of adding water to the a and mixing so as not to crush the cooked rice to make a pasta dough containing cooked rice grains; c. Dividing the pasta dough of b into lumps of an arbitrary size and molding them into an arbitrary shape, d. A step of boiling the molded article of c, e. Cooling the boiled in step d, f. The method for manufacturing gnocchi with cooked rice consisting of the above. 3. The method for producing gnocchi with cooked rice according to claim 2, wherein the frozen frozen cooked rice or aged cooked rice is used as a raw material.