JPH0970267A - Western-style rice ball and its preparation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a large amount of frozen rice balls having Western appearance at a low cost. SOLUTION: Cooked rice such as California rice is put into a forming mold to form the lower layer of cooked rice in the mold, a separately cooked ingredient such as SUKIYAKI (Japanese-style cooked beef), steak, hamburger steak, sea food, etc., is placed on the lower layer to form an intermediate ingredient layer, an upper layer of cooked rice such as California rice is formed on the ingredient layer, these three layers formed in the mold are simultaneously compression-molded with a molding machine in a prescribed form such as circular form, triangular form, square form or star form to form a rice ball holding an ingredient layer having a thickness corresponding to >=15% of the total thickness and inserted between the cooked rice layers. The rice ball is instantaneously frozen at a low temperature, e.g. <=-60 deg.C. The rice may be incorporated with a viscosity-imparting additive such as glutinous rice, yam, granular KONJAK (paste made from the starch of devil's tongue) or soybean and cooked according to conventional rice-cooking method.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen rice ball which is instantly frozen and stored and thawed and heated to be used for food and a method for producing the frozen rice ball.

[0002]

2. Description of the Related Art Conventionally, rice balls have been manufactured and sold by boiled umeboshi, cooked rice, kelp, cod, etc. with hand-cooked rice, or by pressing it into a wooden mold and molding it. Was there. In recent years, with the development of freezing technology, many frozen foods have been manufactured and sold, and frozen rice balls have become one of them. However, this frozen rice ball is a frozen version of conventional rice balls, and does not fall within the range of Japanese-style rice balls.

However, with the recent westernization of eating habits, the preference for foods such as hamburgers, sandwiches, fried chicken, and pizza pie, and foods that can be easily cooked and eaten when desired, has been increasing. Old-fashioned Japanese rice balls have become out of the diet of modern people, especially young people. Foods that are made by molding rice into bread for hamburgers and sandwiching the ingredients in it are also sold. However, the rice and ingredients are separated and the texture is not good, and the taste is not satisfactory.

[0004]

DISCLOSURE OF THE INVENTION The present invention is a Western-style frozen rice ball that meets the tastes of modern people, and can be sold in a vending machine or the like by freezing and storing. It is an object of the present invention to provide a method for producing a Western-style frozen rice ball that can be freely purchased at any time and that can be easily used for food whenever thawed and heated, and a Western-style frozen rice ball that can be mass-produced.

[0005]

The gist of the Western-style frozen rice ball and its manufacturing method of the present invention is as follows.

(1) In a rice ball consisting of three layers of shaped rice, skiki, steak, hamburger, seafood, etc., and shaped rice A frozen rice ball that is formed and then instantly frozen.

(2) The frozen rice ball according to (1), characterized in that the thickness of the ingredient is 15% or more of the whole.

(3) The frozen onigiri according to (1) or (2), characterized in that the rice is mixed with a sticky food such as sticky rice, yam, granular konjak and soybeans.

(4) It is characterized in that rice is made sticky by using California rice (1)
The frozen rice ball described in any one of (4) to (4).

(5) In a rice ball consisting of three layers of molded rice, skiki, steak, hamburger, seafood and the like, and molded rice, the rice and the ingredients are preliminarily superposed in the form and then simultaneously. A method for producing a frozen rice ball, which comprises molding and then instant freezing.

(6) The method for producing frozen rice balls according to (5), characterized in that three layers of rice, ingredients and rice are made in advance with a large mold and then cut into the size and shape of the product.

(7) The method for producing frozen rice balls according to (5) or (6), characterized in that a large number of rice balls are simultaneously molded with a mold having a large number of rice ball-shaped recesses.

(8) The frozen rice ball according to any one of (5) to (7), characterized in that after the rice ball is formed, the seaweed is sprayed on the surface to be adhered and then instantaneously frozen. Method for producing frozen rice balls.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, rice to be cooked may be either domestically produced rice or foreignly produced rice. However, it is particularly suitable to use California rice as the rice for cooking rice. That is, when domestic rice is cooked into rice, the rice is soft, and thus the rice crushed will be crushed when compression-molding the rice ball. If you use such rice balls as frozen rice balls, thaw and heat them,
When eating, it becomes crunchy and the texture is unpleasant. However, I found that when using California rice, I had a firm feeling and didn't feel like eating rice like Japanese rice. Therefore, in the present invention, rice to be used as a rice ball may be either domestically produced rice or foreignly produced rice, but it is particularly preferable to use California rice.

Further, since Thai rice and domestically produced rice, especially miscellaneous rice having a low grade, have little stickiness when used as rice, these rice are added to give stickiness to rice such as sticky rice, yam, granular konjak, and soybean. Mix the things and cook the rice as usual,
The rice is suitable for the frozen onigiri rice of the present invention because it has a chewy texture like rice of California rice. Moreover, these rices are inexpensive and have great economic merit. In addition, when rice is cooked into rice, it is possible to produce various cooked rice rice balls according to the taste of the person who eats it. To make cooked rice, other vegetables, potatoes, beans and other additives may be mixed.

Further, when the rice ball is compression-molded by a molding machine, the ingredients such as skiki, steak, hamburger and seafood are simultaneously pressed in a state of being layered between layers of rice such as California rice. The ingredients and ingredients themselves soak into the rice layer before molding, improving the taste of rice balls. In the present invention, a mold made of wood, synthetic resin, metal or the like provided with a large number of recesses of a round shape, a triangular shape, a square shape, a star shape, etc. Since rice balls are produced or three-layered ones are cut into a predetermined shape such as a triangle, a quadrangle, or a star, it is possible to produce an onigiri of any interesting shape,
In addition, the appearance of rice balls can be seen from the outside like a sandwich, so at first glance it looks like a hamburger or a sandwich, and unlike traditional rice balls it becomes a Western-style rice ball. You can also put in traditional Japanese ingredients such as bonito flakes and kelp tsukudani. In the present invention, since a large number of rice balls are simultaneously manufactured with a mold having a large number of rice ball-shaped recesses, or the rice balls are formed into a predetermined shape and then cut into a rice ball shape in the frame, a large number of rice balls can be formed at the same time. Can be produced and production efficiency is good.

Although three layers of rice, ingredients and rice are used here, the number of layers is not limited to three, and four or more layers may be stacked.

Regarding the thickness of the ingredients, the total thickness is 1
If it is less than 5%, the amount of the ingredients is too small and the appearance and taste of the onigiri with ingredients are impaired. Considering the balance between rice and utensils, the thickness of the udon layer varies depending on the type of utensil
It is preferably 5 to 50%.

If necessary, the surface of the rice ball can be baked to make a baked rice ball, or the paste can be adhered to the surface of the rice ball. It is also possible to spray the seaweed suspended in paste form on a rice ball to attach the seaweed. The rice ball thus formed is flash frozen at a low temperature. Further, the rice ball thus flash-frozen can be stored for a long period of time without deterioration. For example, when frozen rice balls that had been stored for 1 month were thawed and heated in a microwave oven and eaten, the texture did not change and there was no problem. It is not clear why there is no change in texture in this way, but as a result of freezing the water in the rice as it is without separating, when thawed and heated, the water in the rice becomes fresh. It is thought that it was preserved.

Further, by holding at a temperature of -5 ° to -20 ° C, it becomes possible to sell at an automatic vending machine or the like.

[0021]

EXAMPLES Examples of the Western-style frozen rice ball and the method for producing the same according to the present invention will be described in detail below with reference to FIGS.

FIG. 1 shows a mold 1 for forming a rice ball.
2 is a cross-sectional view taken along line AA of FIG.

In the examples of the present invention, water was added to California rice (polished rice) and the rice was cooked in the usual manner to prepare rice. However, domestic and foreign rice can be used as well. This was laid in a mold 1 as shown in FIG. 1 to form a lower layer 2 of rice as shown in FIG. Although a hexagonal mold is used as the mold 1, a mold having an arbitrary shape such as a quadrangle or a round shape may be used according to the shape of the rice ball. Next, using the sukiyaki cooked separately, this is placed on the upper side of the lower layer 2 of the rice to form the layer 3 of the ingredient, and further the rice of California rice is placed on the upper side of the ingredient 3 again to prepare the rice. The upper layer 4 was formed.

As shown in FIG. 2, after the ingredients layer was sandwiched between the two layers of rice, the ingredients were simultaneously compression-molded from the upper surface with a compressor to obtain the thickness of the ingredients layer. Was adjusted to be 15 to 25% of the whole.

If the thus compression-molded product is cut into even distributions with a 6-blade cutting blade 5 as shown in FIG. 3, six triangular rice balls 6 can be manufactured at a time as shown in FIG. It was

It is to be noted that a quadrilateral, a star-shaped rice ball, etc. can be manufactured by arbitrarily combining the shape of the mold and the shape of the cutting blade.

In the above example, an example in which a mold having a large concave portion is used has been described. However, a mold having a large number of predetermined rice ball-shaped concave portions is used in the mold without cutting the rice ball as it is. It is also possible to manufacture a large number at a time.

Further, if necessary, the surface of the rice ball can be baked to make a baked rice ball, or the surface of the rice ball can be made to adhere to the surface to make a rice ball with a paste. Further, not only the dried seaweed on the commercially available sheet can be adhered, but also the seaweed suspended in the form of paste can be sprayed on the rice ball to adhere the seaweed. In addition, in order to produce these rice balls, it can be produced by baking both surfaces in a molded state, or by attaching the paste to both surfaces and then cutting into a rice ball shape.

The prepared rice ball was placed in a refrigerator to be -7
It was frozen instantaneously at 0 ° C. It can withstand long-term storage if it is stored frozen at a low temperature.

The frozen rice balls thus obtained are
The ingredients are sandwiched between layers of rice, and the appearance has a Western-style appearance similar to hamburgers and sandwiches. Also, this frozen rice ball is -5 °-
If it is kept at 20 ° C, it can be sold in a vending machine, and when it is desired to eat, it can be purchased in a vending machine and thawed and heated in a microwave oven or a steamer so that it can be used for food at any time.

[0031]

According to the present invention, frozen rice balls having a Western appearance can be mass-produced, so that rice balls can be supplied at a low cost. Frozen rice balls can be obtained that do not impair the texture even when thawed and heated for use in food. Further, since it can be stored for a long period of time, it can be sold by an automatic vending machine or the like.

[Brief description of drawings]

FIG. 1 is a view showing a mold for manufacturing rice balls.

FIG. 2 is a sectional view taken along line AA of FIG.

FIG. 3 is a diagram showing cutting into a rice ball shape with a cutting blade.

FIG. 4 is a diagram showing the appearance of a rice ball.

[Explanation of symbols]

 1 Formwork 2 Lower layer of rice 3 Layer of ingredients 4 Upper layer of rice 5 Cutting blade 6 Rice ball

Claims (8)

[Claims] 1. Molded rice, sukiyaki, steak,
A frozen rice ball consisting of three layers of ingredients such as hamburger and seafood and shaped rice, which is obtained by stacking the rice and ingredients in a mold in advance, and then simultaneously molding and then freezing. 2. The frozen rice ball according to claim 1, wherein the thickness of the ingredient is 15% or more of the whole. 3. The frozen rice ball according to claim 1 or 2, wherein a food that gives stickiness to rice such as sticky rice, yam, granular konjak, and soybean is mixed with the rice. 4. The frozen rice ball according to claim 1, wherein the rice is made sticky by using California rice. 5. Formed rice, sukiyaki, steak,
In a rice ball consisting of three layers of ingredients such as hamburger and seafood, and molded rice, the rice and the ingredients are preliminarily superposed in a form, then simultaneously molded, and then frozen instantly. Production method. 6. The method for producing a frozen rice ball according to claim 5, wherein the three layers of rice, ingredients and rice are made in advance with a large mold and then cut into the size and shape of the product. 7. The method for producing frozen rice balls according to claim 5, wherein a large number of rice balls are simultaneously formed by a mold having a large number of rice ball-shaped recesses. 8. The frozen rice ball according to any one of claims 5 to 7, wherein the rice ball is formed, and then the seaweed is sprayed and adhered to the surface of the rice ball, followed by instant freezing. Frozen rice ball manufacturing method.