JPH08322488A - Formed cooked rice and its production - Google Patents

Abstract

PURPOSE: To efficiently and continuously produce a formed cooked rice containing cooked rice or/and water absorbing rice or/and a formed material thereof. CONSTITUTION: A gruelly material containing cooked rice or/and water absorbing rice or/and a formed material thereof is cast into a recessed part provided in a hot plate or directly heated to form the whole.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to molded rice and a method for producing the same, and more specifically, cooked rice or rice cooked with water-absorbed rice or / and porridge containing these molded products. It is a very efficient and continuous mass production of shaped rice containing grains.

[0002]

2. Description of the Related Art Nigiri rice and sushi are known as molded rice, which is a molded product of rice.
This is manufactured by appropriately grasping and winding.

Recently, some molding has been performed by machines, but rice is still used as a raw material for molding.

[0004]

Since there is a great demand for ready-to-eat shaped rice, the present inventors have established a manufacturing method for efficiently and continuously mass-producing shaped rice with distinct rice grains. At the same time, we have newly set a technical issue to develop a molded rice that has the texture of cooked rice grains and does not easily collapse.

[0005]

In order to solve the above technical problems, cooked rice or / and water-absorbed rice or / and a porridge containing these molded products is placed in a heating part and heated,
We obtained a very useful new finding that the surface is covered with a heating film of porridge, and the inside is a cooked rice with an excellent texture.

The present invention has been completed based on these new findings and as a result of further research. Hereinafter, the present invention will be described in detail.

In the present invention, as a raw material, cooked rice or / and water-absorbed rice or / and a porridge containing these molded products is used. As the porridge, a rice-containing food having fluidity is widely referred to, and the following are exemplified.

(A) Raw rice or cooked rice made into a porridge: According to a conventional method, white rice is softly boiled, and all porridge to porridge for 3 minutes to porridge or heavy water is used. Includes.

(B) Porridge made from various rice materials:
Includes all rice materials that are made into porridge without using conventional methods. For example, water added to various rice raw materials, further heated, various rice raw materials added to (heated) water,
Examples include all that have been made into a porridge by fluidizing various rice raw materials, such as those that have been microwaved.

(C) A viscous material containing a rice raw material and made into a porridge: A viscous material in which the viscosity is freely controlled by adding a viscous material to the above-mentioned rice raw material to freely control the fluidity Can also be used in the present invention. As a viscous substance, polysaccharides and other thickening substances are widely used, and any substance can be used as long as it is a substance that increases viscosity.

Examples of the viscous substance include gelatin, mannan, agar, starch, and modified starch (Soluble starch,
Dextrin, British gum, oxidized starch, starch ester, starch ether, etc.), natural gums and the like.

Examples of natural gums include xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, furcelane, gum arabic, gellan gum, silium, curdlan and the like.
One or more kinds of substances derived from seaweed, seeds, resins and microorganisms are used.

In the present invention, these porridges are mixed with cooked rice or / and water-absorbed rice, or a molded product of cooked rice or / and water-absorbed rice is passed through the porridge or coated with porridge. To obtain a rice porridge containing rice or / and water-absorbed rice or / and a molded product thereof. The mixture ratio of porridge: cooked rice or / and water-absorbed rice is 100: 20 to 400, preferably 100: 50 to 200, and more preferably 10.
It is about 0:70 to 150. Further, the adherence ratio of the porridge-like material: cooked rice or / and water-absorbed rice molding is 10:10 to 40
0, preferably 10:20 to 300, more preferably 1
It is about 0:30 to 150.

The cooked rice may be any cooked rice, such as softly cooked cooked rice and hard cooked cooked rice.

Further, as the water-absorbed rice, it is preferable that the rice absorbs only water but is not completely gelatinized. As the water-absorbed rice, there are general water-absorbed rice, highly water-absorbed rice, and excessive water-absorbed rice, but these are processed rice products according to the invention of the present inventor, and the water content obtained by absorbing a large amount of water in raw rice is It is an extremely expensive rice product, and when the shaped rice in the present invention is not sufficiently heated, it is still completely α in the shaped rice of a certain shape.
Since it remains in a non-deteriorating state, it can be heated in a microwave oven and sold as freshly cooked rice when it is sold.

Details of these processed rice products are described in, for example, Japanese Patent Application Nos. 4-69814, 5-91823, and 6-1841.
29, 7-30173 and the like.

The super excess water-absorbed rice can be produced, for example, as follows. In the first step, water-absorbed rice was prepared by using hot water and / or steam and / or pressurized steam to make the water content 38 to 115 parts by weight of water with respect to 100 parts by weight of rice, and refrigerating the resulting water-absorbed rice. Or frozen and / or frozen after refrigeration,
After freezing and refrigerating, in the second step, soaking in water, hot water, soup stock, soup, sauce, etc. for a certain period of time and further absorbing water, the total water absorption amount is 85-130 parts by weight of water per 100 parts by weight of rice. By doing so, rice starch is produced in a super-excess water-absorption rice in a state where it is not completely pregelatinized.

Superabsorbent rice can be produced, for example, as follows. In the first step, the soaked rice is heated for about 20 seconds to 45 minutes by using hot water and / or steam or pressurized steam at 65 ° C. or higher and the water content is 42 to 7 per 100 parts by weight of raw rice.
2 parts by weight of water-absorbed rice is used, and in the second stage, the temperature of the water-absorbed rice is 0 ° C. to 25 ° C., preferably in a state in which the temperature of hot water and / or steam that has heated the water-absorbed rice is almost maintained. Immerse it in cold water at 5 ° C to 15 ° C for about 10 to 60 minutes to absorb water, and adjust the water content to 50 to 85 parts of water based on 100 parts by weight of raw rice.
The water-absorbed rice is used as a part by weight, and the water-absorbed rice is used at 25 ° C.
C., preferably 30.degree. C. to 55.degree. C., and added to hot water and / or sauce, soup, dashi juice, vinegar, seasoning solution for about 10 to 60 minutes, and the water content is 75 to 100 parts by weight of raw rice. 1
Highly absorbent rice is produced by adjusting the amount to 10 parts by weight.

The general water-absorbed rice can be produced, for example, as follows. In the first step, water-absorption rice having a water content of 45 to 100 parts by weight with respect to 100 parts by weight of rice was prepared by using hot water and / or steam of 60 ° C. or higher and / or pressurized steam. The water-absorbed rice of the first stage is immersed in hot water or water and / or dashi juice, soup, sauce, etc. at a temperature lower than the product temperature by 5 ° C or more for a certain period of time while maintaining the product temperature at 60 ° C or more, and the first-stage water-absorbed rice. Further, 5 to 50 parts by weight of water is further absorbed with respect to 100 parts by weight of rice to produce water-absorbed rice. When the temperature is once lowered, it is reheated to 35 ° C or higher and immersed in water and / or soup having a low temperature of 5 ° C or higher to absorb 5 to 30 parts by weight per 100 parts by weight of rice. Absorb more water to produce more absorbed water.

Alternatively, it is also possible to produce water-absorbed rice as follows. Washed or soaked rice and water equivalent to 90 parts by weight or more per 100 parts by weight of raw rice of the rice,
After soaking in a container with at least one liquid selected from soup, sauce, soup stock, vinegar, seasoning liquid, etc.,
In the first stage, the rice in the container was heated to 65 ° C. or higher to obtain water-absorbed rice having a water content of 42 parts by weight or more with respect to 100 parts by weight of raw rice.
C., preferably 2 to 15.degree. C., and in the third step, the water-absorbed rice is heated to 25 to 70.degree. C., preferably 30 to 65.degree. If desired, the water content of the raw rice is adjusted to 10 by further repeating the heating and cooling described above.
105 parts by weight or more with respect to 0 parts by weight, and the degree of gelatinization is 85%
The water-absorbed rice kept below is produced.

In order to carry out the present invention, cooked rice or / and rice porridge containing water-absorbed rice or / and a molded product thereof is placed on a heating plate having a recess having a certain shape or a flat plate, and heated. The heating plate is made of a material that can withstand heating,
Usually made of metal. However, when the heat treatment is performed with hot air, hot water, or the like, other materials such as hard plastic may be used. The heating plate can be used as it is, but it is advantageous to impart releasability so that various operations can be performed smoothly. For that purpose, in addition to applying a release agent such as edible oil, a known release treatment such as Teflon (trade name) processing may be performed.

Heating plates other than the flat heating plate are provided with one or more recesses having a constant shape. The shape of the concave portion is spherical, elliptic spherical, hemispherical, semi-elliptic spherical, square bar (triangular to polygonal bar), paste shape, so as to correspond to the shape of the target molded rice.
(Ellipse) Column shape, box shape, flat plate shape, disk shape, nigiri rice shape, sushi shape, rectangular parallelepiped, cube, cylindrical shape or funnel shape.

For heating, various heating means such as direct flame of gas or electricity, microwave oven, steam at about 60 to 100 ° C., pressurized steam at about 100 to 110 ° C., and other heating medium are appropriately used. To be done. When the bottom of the porridge is molded by the heat treatment, it is inverted and heated to obtain molded rice.

For example, using a heating plate for octopus grilling, a 1: 1 mixture of rice porridge and rice cooked according to a conventional method is poured into the concave portion, gas heating is performed, and when the bottom is molded, If necessary, add porridge and invert it in the same way as manufacturing taco ware, and if heat-treated, the outer skin will be molded into a crepe-like almost spherical shape, as in the case of taco ware, and the inside will be almost Ball-shaped molded rice filled with cooked rice can be obtained.

Also, using a heating plate for rice balls, a mixture of highly water-absorbed rice and 3 minutes porridge at a ratio of 1: 0.7 was poured into the concave portion, and the surface was gas-heated to such an extent that it was slightly burnt, and then inverted. Heat to the extent that you can burn the whole thing, and obtain molded rice. This molded rice contains rice grains that have not been completely gelatinized, and it is refrigerated or frozen and when it is sold, it is heated in a microwave oven for about 2 to 6 minutes and served as fresh rice balls. can do.

Further, once the bottom portion is heated and temporarily molded as described above, a flat plate-shaped cover is put on, and the whole is molded by heating from the top without being inverted, and then this is inverted and molded. The cooked rice product may be released from the mold, or the rice product may be released from the mold after the cover is turned over and the whole is molded by heating from below.

In the case of making a pizza table, rice is loosely pressed to form a disk shape, and then hot water is applied to both sides and both sides are heated with a heating plate to produce a cooked rice pizza table that is not easily broken. be able to.

As described above, according to the present invention, by using cooked rice or / and water-absorbed rice or / and a porridge containing the molded product thereof, various types of molded rice can be continuously mass-produced by a flow operation. For the first time, it became possible for the first time to produce new food products that were previously unknown, such as octopus-baked rice ball products and disc-shaped pizza stands. In addition, such a remarkable effect is the same as that described above regardless of whether seasoning or adding ingredients is performed.

Therefore, the molded rice can be seasoned or put in ingredients if necessary. For that purpose, the porridge that has been seasoned and / or containing ingredients may be used as a raw material, or may be carried out at an appropriate stage during the work, and in any case, the flow It does not adversely affect the work.

Seasoning is appropriately carried out with salt, soup, sauce, soup stock, vinegar, seasoning liquid, sweetener and the like. As a tool,
Meat, vegetables, beans, grains, mushrooms, seafood, pickles, boiled vegetables, and the like can be used as appropriate.

According to the present invention, it is possible to adjust the water content and / or use a viscous material of porridge containing cooked rice or water-absorbed rice or porridge attached to a molded product of cooked rice or water-absorbed rice. The shape and size of the cooked rice can be freely controlled by changing the hardness of the cooked rice, changing the structure such as soft inside and hard outside. . Further, at that time, if the heating condition is selected, the property of the delicate molded rice can be controlled. Examples of the present invention will be described below.

[0032]

Example 1 Rice was washed, immersed in water for 2 hours, and then immersed in hot water at 98 ° C. for 55 seconds to complete the first stage of water absorption. In the first stage water absorption, the water absorption amount was 55% by weight with respect to 100 parts by weight of rice, and the product temperature was 95 ° C. The water-absorbed rice of the first stage having a product temperature of 95 ° C. was put into hot water of 50 ° C. as it was and immersed for 20 minutes to complete the water absorption of the second stage. The water-absorbed rice thus obtained was refrigerated for several days (100 parts by weight of water to 100 parts by weight of water-absorbed rice)
50 g was poured into 150 g of hot water and heated in a microwave for 6 minutes to obtain a delicious porridge.

180 g of the above water-absorbed rice is added to 200 g of the obtained porridge.
, Gently mix and mix, pour this mixture into the recess of the heating plate for tacho-yaki, heat-mold the bottom as in the case of producing tako-yaki, and then invert this to mold the whole I got a rice bowl which is a kind of rice.

The outer surface of the rice bowl has a crepe shape, and the inside thereof contains rice grains of water-absorbed rice that have not been completely gelatinized. What it has is not known at all and it is new, and when it was heated in a microwave oven for 2 minutes, the texture and flavor were unknown so far, and it was a novel food with good taste.

[0035]

[Example 2] A heating plate for Thai baking was used in place of the heating plate for octopus baking, and the same mixture as the rice gruel in Example 1 with a small amount of salt was used as a raw material. After pouring this into the recess and heat-molding it as a procedure, place the mixture of mayonnaise and tuna as a tool, stack the mixture of porridge and rice on it, cover it with a heating plate, and then It was heated by inverting it to obtain a slightly large-sized cooked rice with ingredients.

[0036]

[Embodiment 3] A heating plate having ten triangular rice ball-shaped recesses processed by Teflon (trade name) was prepared, and a large number of these heating plates were pivotally attached to form a conveyor composed of the heating plates. Similarly, a conveyor composed of a heating plate having a flat plane was prepared, and these were made to correspond to each other from above and below to manufacture a heating device of a type that passes through a heating tunnel.

Three-minute porridge was prepared according to a conventional method, to which water-absorbed rice of Example 1 was added in an equal amount, and the obtained mixed porridge was poured from a hopper through a nozzle into a recess provided in a heating plate, Covered with a heating plate, this was heated with gas from above and below and passed through a 5 m heating tunnel for 6 minutes.

At the exit of the heating tunnel, the heating plate and the heating plate are respectively wound up and down to separate the rice cooked in the triangular rice ball shape from the recess,
Mass production was carried out continuously by line work.

[0039]

EFFECTS OF THE INVENTION According to the present invention, not only can the molded rice be efficiently mass-produced continuously, but also a novel molded rice having a conventionally unknown structure, flavor, and texture can be obtained.

[Procedure amendment]

[Submission date] June 28, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction content]

Examples of viscous substances include gelatin, mannan, agar, starch, modified starch (Soluble starch,
Dextrin, British gum, oxidized starch, starch ether, etc.), natural gums and the like. These powders are convenient to use since they form a porridge due to the water content of the water-absorbed rice or rice when mixed with the water-absorbed rice or rice as it is as a powder raw material.

Claims (6)

[Claims] 1. Formed rice obtained by heating cooked rice or / and water-absorbed rice or / and a porridge containing these molded products to a certain shape or by heating as it is and molding. 2. A porridge containing cooked rice or / and water-absorbed rice or / and a molded product thereof is spherical, elliptic spherical, hemispherical, semi-elliptical spherical, square rod-shaped, pit-shaped, (elliptical) cylindrical, box Shaped rice that is formed by heat-molding in the shape of a plate, a plate, a disk, a rice ball, a sushi, a rectangular parallelepiped, a cube, a cylinder, or a funnel. 3. The molded rice according to claim 1, wherein the molded rice is seasoned. 4. The cooked rice according to claim 1, wherein the cooked rice contains ingredients. 5. Placing cooked rice or / and water-absorbed rice or / and a porridge containing the molded product of these in a heating part having a fixed shape or a flat plate and having releasability, and heating. A method for producing molded rice characterized by: 6. Cooked rice or water-absorbed rice molded to have a certain shape or having a gruel attached to or coated on a heating portion having a certain shape of concave portion or a flat plate and having releasability, and heated. A method for producing molded rice, which is characterized in that