JPH0738777B2 - Cooled rice balls for microwave heating - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cold-cooked rice ball for heating a microwave oven. More specifically, the surface of the rice ball is covered with a fired layer, and the rice particles are heated to a delicious taste for the first time by heating in a microwave oven. It relates to grilled rice balls with excellent taste and texture.

[0002]

2. Description of the Related Art Rice balls have been a staple food in Japan since ancient times. This rice ball was originally a home-cooked dish, but recently it has become a cooking menu for restaurants, and among the rice balls, grilled rice balls have become popular. Recently, microwave oven heating has become widespread, and various frozen fried rice balls have been proposed and implemented. However, these grilled rice balls, frozen grilled rice balls, and among them, frozen grilled rice balls are frozen and frozen frozen rice balls from ancient times, and do not necessarily match the efficacy and characteristics of microwave heating. .

For example, Japanese Utility Model Laid-Open No. 3-18786 proposes a frozen rice ball in which food prepared by cooking rice, barley or the like is made into a lump and frozen and stored, and JP-A-2-79945 discloses a desired shape. Sinter the surface of the cooked rice,
In addition, a frozen grilled rice ball made by freezing the whole has been proposed. The former rice ball is made by cooking cooked rice into onigiri by a conventional method and frozen, while the latter rice ball is not simply frozen on the surface but frozen in the baked state. There is. Therefore, evaporation of internal water during frozen storage is considerably prevented, internal water is appropriately held, and it is characterized in that it can be eaten deliciously only by heating in a microwave oven. However, this frozen grilled rice ball is so-called non-glutinous rice cooked according to the usual method, that is, water is added and boiled before forming into rice balls. For this reason, water is lost during frozen storage, and when starch in cooked rice ages and hardens to some extent, it is difficult to restore the flavor before freezing even if it is heated in a microwave oven before eating. That is, in ordinary rice formed by cooking rice, the starch is completely α up to the center of the rice particles.
Most of the added water is absorbed in the rice particles except the evaporated water, and there is no free water on the surface of the rice particles.
Therefore, even if it is a part of rice ball, it is difficult to recover the rice particles to their original state even if the rice particles in this state lose water due to freeze-drying and are heated in a microwave oven.

In Japanese Patent Laid-Open No. 3-7549, a rice ball is prepared by adding a solution of egg shell, soda bicarbonate and sodium hydroxide to vinegar or acetic acid and fat and oil and freezing. Frozen rice ball is described.This frozen rice ball should be preheated by microwave oven before cooking in the same manner as above, and it is also planned to improve the shelf life after thawing by microwave oven. ing. That is, this frozen rice ball is one in which the eggshell is allowed to act on an organic acid such as acetic acid to produce a sodium salt or the like in a part of the organic acid, thereby improving the preservability after thawing. However, the original taste of the rice ball is impaired because organic acids such as acetic acid and vinegar are added to this frozen rice ball, and the so-called non-glutinous rice is cooked like the frozen or frozen rice ball, and the rice is used as a rice ball. It is molded. For this reason, rice particles that have been given sufficient water to be gelatinized dry during freezing, and it is difficult to recover the rice particles once dried even if they are heated and adjusted in a microwave oven before eating. .

[0005]

DISCLOSURE OF THE INVENTION The present invention is intended to solve the above-mentioned drawbacks, and specifically, without steaming glutinous rice, steaming is performed so that the water content is less than the water content of cooked rice. The rice balls are cooked into steamed rice balls, the surface of the rice balls is baked, and the rice balls can be served in a cooled state. We propose a grilled rice ball that can be brought to good condition and show its full deliciousness.

[0006]

[Means for Solving the Problems] That is, according to the present invention, in a roasted rice ball consisting of glutinous rice covered with a calcination layer whose surfaces are calcinated and bonded, rice particles of glutinous rice inside the calcination-hardened layer are steamed and have a moisture content. Containing not more than 65% by weight, the surface of each rice particle is covered with at least an oil film, a part of this oil film is cut out, and the rice particles are integrally bonded at the exposed part where the inside is exposed. Characterize.

The present invention will be described in detail below with reference to the drawings.

First, in FIG. 1, reference numeral 1 generally indicates a baked rice ball, and the surface of this baked rice ball 1 is covered with a fired layer 2 which is fired like a normal rice ball. The inside consists of rice particles 3 obtained by steaming non-glutinous rice particles, and this rice particles 3 contains less water than the water content of cooked rice particles, and this water content is 62 to 50% by weight.
The surface thereof is covered with the oil film 4, as shown in FIG. That is, the rice particles 3 are composed of steamed non-glutinous rice particles. Therefore, since the rice grains 3 are steamed rather than cooked as in the conventional method, the water content of the rice particles 3 is smaller than that of the cooked rice, for example, 62 to 5
It can be easily adjusted within the range of 0%. Generally, when rice particles (water content 15.5%) are cooked deliciously by cooking rice, the water content is about 65%. It is said that when the water content goes out of the 65% range, the core remains or becomes itchy, and it is said that about 2.3 times as much water is required when cooking rice. On the other hand, the water content of the rice particles 3 is smaller than that of cooked rice, and the ratio of α-formation or paste formation is slightly reduced. That is, when the water content is adjusted by steaming as described above, the moldability is greatly improved without exposing the glue portion even if pressure is applied during the rice ball molding as described later. In addition, when the water content is adjusted in this way to make rice particles, it is preferable to steam as described above without cooking rice as usual.

That is, when rice particles are made into rice particles by cooking rice, it is extremely difficult to reduce the water content. For example, glutinous rice, which has different starch properties from non-glutinous rice, requires less water than non-glutinous rice. When glutinous rice is cooked like sticky rice, less water is added, so part of the glutinous rice particles protrude from the surface of the water, and this portion cannot be cooked well. On the other hand, when steam is used for steaming, the rice particles can be steamed regardless of the water content, and the water content in the rice particles can be easily adjusted according to the steaming degree. In this case, if the water content is low when cooking rice, the core may remain in the center of the rice particles, but when steaming with less water, the entire rice particles can be steamed slightly hard and only in the center. No core remains.

Next, as described above, the oil film 4 is formed on the surface of the rice grains 3 whose moisture has been adjusted and baked.
The oil film 4 may provide the rice particles 3 with a certain degree of lubricity at the time of forming the rice balls, and may prevent the internal glue portion or the like from being exposed to significantly improve the formability. It is preferable to use high fats and oils. If the viscosity is high, the binding property is supplemented even if there is almost no glue on the surface of the rice particles.

Any fats and oils can be used as long as they are edible, for example, soybean oil, cottonseed oil, corn oil, safflower oil, rice oil, rapeseed oil, coconut oil, and perfume. Use of vegetable oils and fats such as wheat oil, animal fats and oils such as lard, head and sardine hardened oil, animal and vegetable oils and fats using the vegetable oils and animal fats as main raw materials, or emulsified oils and fats such as shortening and margarine. You can

Further, when the steamed rice particles are molded into a desired rice ball shape, they can be molded either manually or by mechanical means. In any case, the pressure during molding should be applied uniformly to each rice particle. At the time of molding, a part of the oil film 4 covering each rice particle 3 is cut out, and this cutout part 41 is formed.
To expose the inside. The exposed portions 42 are connected to each other as shown in FIG. 3 and retain the shape of the rice ball. That is, in the rice ball of the conventional example, since it consists of cooked rice particles, the paste portion is exposed on the surface of the rice particles and is bonded by the contact of each rice particle, and the density is considerably high to increase the bonding force. Pressurized to the state. On the other hand, according to the present invention, it is a baked rice ball that forms a baking layer on the surface of the rice ball and is induction-heated by a microwave oven when eating. From this point, the characteristics of this induction heating are effectively utilized. Specifically, the baked rice ball is first completed by induction heating with a microwave oven, and only the exposed portion 42 from the inside of the rice particles is bonded during the intermediate step, for example, during molding,
Even from a structural point of view, it is in a slightly sparse state compared to ordinary rice balls. For this reason, if the firing layer is not formed thereafter, the shape is likely to be damaged when an external force is applied.

The baking layer 2 formed on the surface of the rice ball 1 is formed by baking in the usual manner. This baking layer protects the shape of the molded inside, and is extremely important especially in the case where the degree of bonding between the rice grains is weak and the state is slightly sparse.

The baked rice ball thus constructed and provided in a cooled state is induction-heated from the inside of the microwave oven before being eaten. That is, induction heating is different from heating by convection, radiation, etc.
For example, heat is generated by induction from inside the rice particles, and each rice particle is uniformly heated inside and outside. Therefore, as described above, the rice particles that have been steamed by adjusting the water content have a little less water, and are steamed to a somewhat dull degree,
Even with such rice particles, the inside is uniformly heated by induction heating, and the rice particles are completely heated for the first time, whereby delicious rice particles can be obtained.

To explain in more detail, despite the fact that the above-mentioned various baked rice balls are planned to utilize induction heating by a microwave oven before eating as so-called instant foods, the characteristics of this induction heating are taken into consideration at all. It does not. From this point, the production of grilled rice balls is considered only by deliciously cooking the non-glutinous rice particles, and inevitably, each rice particle contains a sufficient amount of water, for example, about 65%, and the starch is completely α. Has been converted. This kind of rice grain rice ball is suitable for eating as it is, but if it is microwaved again before eating, it will be completely α
The cooked and cooked rice particles are further heated from the inside by induction heating with a microwave oven, so the taste is considerably lost.

On the other hand, the grilled rice ball according to the present invention is molded as rice ball in a state in which the water content of the rice particles is adjusted to a low level, the surface thereof is protected by a baking layer, and induction heating is performed by a microwave oven before eating. For the first time, the rice particles are given sufficient heating to become alpha and become delicious. Therefore, when eating, the rice particles are cooked deliciously for the first time by induction heating with a microwave oven, and the texture and taste are improved.

The surface of the baked rice ball can be coated or sprinkled with regular oil, miso, salt or the like.

The rice particles may be so-called white rice, but can be sprinkled with pure oil or other seasoning or cooked.

Furthermore, umeboshi, seafood and other ingredients can be mixed or embedded.

[0020]

EXAMPLE 1 kg of non-glutinous rice was washed with water and then steamed using a continuous steamer. The water content of each steamed rice particle was 59.8 to 61%. Further, while stirring this, thin normal oil was sprayed, and then olive oil was added to cover the surface of each rice particle with an oil film. After that, these rice particles were subjected to a die-cutting rice ball forming machine to form a so-called rice ball type rice ball. This rice ball was continuously baked on a plate, the surface portion was baked to form a baked layer, and this was cooled. In this case, the water content of the fired layer was reduced to about 52 to 56% by evaporation during firing, but the water content inside was kept at 60 to 62%.

[0021] When eating this cold-cooked rice ball, it was heated in a household microwave oven to make a warm rice ball. When I ate this grilled rice ball, it was very delicious. This was cooked by the usual method in the same manner as described above to form a grilled rice ball, and after cooling, it was heated in a microwave oven as described above before eating. Enlarging each rice particle in this heated grilled rice ball, the glue part is exposed on the surface of the rice grain, the glue part contacts and bonds, and the water content itself increases to about 68%, The rice grains had a great loss of taste when cooked.

[0022]

Industrial Applicability As described in detail above, the present invention is a baked rice ball having a baked binding layer on its surface, wherein the rice grains of the non-glutinous rice constituting the inside are steamed and the moisture content thereof is Is adjusted so as not to exceed 65%, moreover, the periphery of each rice particle is covered with an oil film, a part of the oil film is cut out, and the inside is exposed from the cutout portion, and each rice particle is exposed by this exposed portion. It is combined and provided in a cooled state.

Therefore, at the time of forming rice balls, the rice particles have less water content than the steamed rice and the rice particles are covered with an oil film, so that the rice can be easily mechanically formed.

Further, when the rice balls are molded, the amount of water absorbed by each rice particle is small, and the degree of gelatinization of the starch is less than that of cooked rice. The gelatinization progresses to the extent that delicious rice is cooked, and delicious grilled rice balls are obtained.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of a baked rice ball according to an embodiment of the present invention.

FIG. 2 is an enlarged cross-sectional view showing one rice particle of the grilled rice ball shown in FIG.

FIG. 3 is an explanatory diagram showing a bonded state of each rice particle inside the grilled rice ball shown in FIG.

[Explanation of symbols]

 1 Baked rice ball 2 Firing layer 3 Rice particles 4 Oil film 41 Notch part 42 Exposed part

Claims (3)

[Claims] 1. A roasted rice ball made of glutinous rice whose surface is covered with a calcination-bonded calcination layer, wherein the rice particles of glutinous rice inside the calcination-cured layer are steamed and contain moisture without exceeding 65% by weight. Then, the surface of each rice particle is covered with at least an oil film, a part of this oil film is cut out, and the cooled baked rice balls for heating in a microwave oven are integrally joined at the exposed part where the inside is exposed from the cut part. 2. The water content in the rice particles is 62 to 50% by weight.
The cold-cooked rice ball for heating a microwave oven according to claim 1. 3. The cold-cooked rice ball for heating a microwave oven according to claim 1, wherein the baked layer is coated with normal oil or miso.