JPH11169114A - Roasted rice ball for heating and cooking by microwave oven and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a roasted rice ball capable of making a person enjoy a flavor and texture close to those immediately after roasting in a short time even in the case in which a rice ball is heated and cooked by a microwave oven after a preservation such as normal-temperature preservation, preservation in cold storage, preservation in frozen state, etc., and to provide a method for producing the roasted rice ball. SOLUTION: This roasted rice ball comprises a rice ball base and a water content adjusting rice attached to the surface of the rice ball base. Water content adjusted rice having a water content lower than that of the rice ball base by previous reduction is attached to the surface of the rice ball base and formed. The rice ball base and the water content-adjusted rice are separately prepared and the water content-adjusted rice is attached to the rice ball base to provide a method for preparing the roasted rice ball.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a microwave oven which can enjoy a flavor and texture similar to a freshly baked one even when cooked in a microwave oven after storage, and in particular, has an excellent flavor and texture even after frozen storage. The present invention relates to grilled rice balls for cooking and a method for producing the same.

[0002]

2. Description of the Related Art Grilled rice balls are usually prepared by applying sauce such as soy sauce on the surface of the rice balls and roasting them. Therefore, when freshly baked, the moisture on the surface is almost evaporated, so that a crispy texture can be enjoyed, and the fluffy texture of the cooked rice can be enjoyed inside. Moreover, the dripping applied to the surface gives out a fragrant scent by roasting, and the flavor is excellent.
In recent years, in order to easily enjoy grilled rice balls, grilled rice balls prepared in advance have been sold after being stored at room temperature, refrigerated, or frozen. These grilled rice balls are generally cooked again by a microwave oven or the like and eaten.

[0003] However, once cooked, the grilled rice ball is
Even when frozen and stored, moisture transfer and the like occurs from the inside to the surface portion with a small amount of moisture over time, so that the freshly baked texture and flavor are reduced. In addition, when a microwave oven is used when cooking again, it can be heated in a short time, but there is a problem that the crispy texture and the fragrance of the sauce when baked are lost. . on the other hand,
When an oven or a toaster is used for heating and cooking again, the surface texture and fragrant aroma are good, but heating takes a long time. In addition, since heating requires a long time, overheating is likely to occur, and the surface may be extremely scorched.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a flavor and texture similar to freshly baked even when cooked in a microwave oven after storage at room temperature, refrigerated storage, or frozen storage. It is an object of the present invention to provide a grilled rice ball for microwave cooking and a method for producing the same. Another object of the present invention is to provide a baked rice ball for microwave cooking, which can easily and easily enjoy a flavor and texture similar to freshly baked by heating in a microwave oven for a short time, and a method for producing the same. It is in.

[0005]

According to the present invention, there is provided a baked rice ball having an onigiri substrate and moisture-adjusted rice adhered to the surface of the onigiri substrate, the moisture content of which is smaller than that of the onigiri substrate. A cooked rice ball for microwave cooking is provided, wherein the prepared rice is adhered to a surface of a rice ball substrate and molded. Further, according to the present invention, there is provided the baked rice ball for microwave cooking, wherein the water content of the rice ball substrate is 50 to 70%, and the water content of the water-regulated rice is 0 to 20%. You. Furthermore, according to the present invention, the cooked rice is molded into an onigiri shape to obtain an onigiri substrate, and a moisture-adjusted rice prepared by reducing the amount of water beforehand from the onigiri substrate is attached to the surface of the onigiri substrate, and then molded. There is provided a method for producing grilled rice balls for microwave cooking (hereinafter sometimes referred to as a first production method), characterized by applying a sauce and roasting. Furthermore, according to the present invention, rice cooked rice is molded into an onigiri shape, a sauce is applied to the surface to obtain a rice ball substrate, and a moisture-adjusted rice prepared by reducing the amount of water in advance from the rice substrate to the surface of the rice ball substrate. A method for producing the above-mentioned grilled rice balls for microwave cooking (hereinafter, may be referred to as a second production method), wherein the method is roasted after being adhered to a mold and molded.
Further, according to the present invention, rice cooked rice is molded into an onigiri shape to obtain an onigiri substrate, the amount of water is reduced in advance from the onigiri and the rice is applied in advance and roasted to obtain a moisture-adjusted rice. There is provided a method (hereinafter, sometimes referred to as a third manufacturing method) of the above-mentioned grilled rice ball for microwave cooking, wherein rice is adhered to the surface of a rice ball and molded. Furthermore, according to the present invention, in the first to third production methods, the microwave oven, which comprises a step of applying fats and oils to the surface of the rice ball substrate and / or a step of coating the water-regulated rice with a hydrophobic food material. A method for producing grilled rice balls for cooking is provided.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION A grilled rice ball for microwave cooking according to the present invention has an onigiri substrate and moisture-adjusted rice adhered to the surface of the onigiri substrate. The moisture-adjusted rice is preferably adhered to the entire surface of the onigiri substrate, but is not necessarily required to be adhered to the entire surface, and the portion to be adhered according to the shape of the onigiri is such that the texture and flavor of the baked onigiri can be enjoyed. It can be selected as appropriate.

[0007] Basically, the rice ball base is formed by shaping cooked rice into a rice ball shape.
Various seasonings, solid ingredients and the like may be mixed or contained. Various seasonings include kelp, soy sauce, miso,
Mirin and the like. As solid ingredients, salmon, plum,
Nozawana, dried bonito, kelp, seaweed, mentaiko, tarako and the like. The mixing ratio of various seasonings and solid ingredients can be appropriately selected as desired. The rice ball substrate is usually made of glutinous rice, but may be a mixture of brown rice, wheat, glutinous rice or the like as appropriate. The water content of the onigiri substrate is usually about 50 to 70% by weight.

[0008] Oils and fats can also be applied to the surface of the rice ball substrate before the moisture-regulated rice described below is attached thereto.
The fats and oils may contain various liquid or powdery food materials. By applying fats and oils, it is possible to further prevent moisture transfer from the onigiri substrate to the moisture-adjusted rice during storage of baked rice balls, to improve the crispy texture and to extend the storage period. it can. As fats and oils, vegetable oils such as soybean oil, olive oil, safflower oil, corn oil, rapeseed oil, sunflower oil, sesame oil, rice oil, palm oil, cottonseed oil, peanut oil, kapok oil, poppy oil; whale oil, sardine oil And animal fats and oils such as sesame oil, tara oil, sesame oil, beef tallow, lard, butterfat; and mixtures thereof. Examples of the liquid or powdered food material include various edible starches such as potato starch, wheat starch, corn starch, tapioca starch, sweet potato starch; modified starches such as pregelatinized starch, acetate-modified starch, and phosphorylated starch; wet-heat-treated starch Processed starch such as; soy protein,
Vegetable protein such as wheat protein; animal protein such as egg white, milk protein, gelatin and collagen; xanthan gum, gellan gum,
Thickening polysaccharides such as curdlan, carrageenan, pullulan and alginic acid; saccharides such as sucrose, maltose, fructose, trehalose and oligosaccharides; sugar alcohols such as sorbitol; dextrins; and mixtures thereof.

The amount of fats and oils applied to the rice ball substrate surface is as follows:
When applied to the entire surface of the onigiri substrate, the onigiri substrate 10
The ratio is preferably in the range of 0.1 to 5 parts by weight with respect to 0 parts by weight. If the amount is less than 0.1 part by weight, improvement of the texture cannot be expected, and if it exceeds 5 parts by weight, the flavor becomes oily, which is not preferable. On the other hand, the content of the liquid or powdery food material that can be contained in fats and oils is preferably less than 50 parts by weight, particularly preferably 5 to 30 parts by weight, based on 100 parts by weight of fats and oils. A ratio within the range is desirable. When the content ratio of the liquid or powdery food material is 50 parts by weight or more, it is not preferable because the texture and stickiness are felt and the texture is reduced.

The water-adjusted rice to be adhered to the onigiri substrate has a water content reduced from the water content of the onigiri substrate, and preferably has a water content of 0 to 20% by weight, particularly preferably 0 to 20% by weight. Those adjusted to 10% by weight are preferred. This moisture-adjusted rice, even if the raw rice is immersed in water and then roasted or the like and dried by heating to reduce the moisture,
Even if the water was reduced by expanding the raw rice under pressure, the water was reduced by roasting and heating the cooked rice to reduce the water, and the water was reduced by freeze-drying the cooked rice. It may be something. Rice used for moisture adjustment rice is not limited to glutinous rice, glutinous rice can also be used,
A mixture of various types of rice may be used.

The moisture-regulated rice may be coated on its surface with a hydrophobic food material in order to further improve the crispy texture of the baked rice balls. Examples of the hydrophobic food material include edible waxes, edible natural resins, and mixtures thereof. Edible waxes include beeswax, carnauba wax, rice bran wax, candelilla wax,
Examples include shellac wax, whale wax, microcrystalline wax, paraffin wax, and mixtures thereof. Examples of the edible natural resin include a rack resin. Hydrophobic food material coating amount is moisture adjusted rice 1
0.5 parts by weight or more, and
A ratio of less than 0 parts by weight, particularly preferably a range of 1 to 30 parts by weight is desirable. If the amount is less than 0.5 part by weight, the texture cannot be improved, and if the amount is more than 50 parts by weight, the flavor of the grilled rice ball may be adversely affected.

For example, the method of applying the water-adjustable rice to the rice ball substrate before forming the rice ball on the rice ball substrate, and the method of applying the water-adjustable rice to the rice ball substrate before molding the rice ball before the rice ball is formed. In addition, the method can be applied by applying a sauce on the surface of the moisture-regulated rice, attaching the moisture-adjusted rice to the rice ball substrate, molding the resultant, and then applying the sauce on the surface, or a combination thereof.
Roasting to bring out the fragrance of the sauce, etc., after applying the sauce on the rice ball substrate, applying the sauce on the surface of the moisture-regulated rice, then attaching the moisture-regulated rice to the rice ball substrate and molding, followed by molding on the surface After the sauce is applied, the sauce may be applied to the onigiri substrate, and the moisture-regulated rice may be adhered and molded, or a combination thereof. The sauce used for grilled rice balls is not particularly limited, and examples thereof include soy sauce sauce and miso sauce.

In the baked rice ball of the present invention, the amount of the water-adjusted rice to be adhered to the rice ball substrate can be appropriately selected depending on the shape of the rice ball substrate, the ratio of the portions to be adhered, and the like. In the case of a rice ball-shaped rice ball substrate, it is preferable to adhere the rice ball substrate in an amount of 1 to 30 parts by weight of water-regulated rice to 100 parts by weight of the rice ball substrate.

The obtained baked rice balls can be stored at room temperature, refrigerated, or frozen, and when eaten, they can be heated and cooked in a microwave oven to have a texture and flavor similar to freshly baked rice balls. The conditions for microwave cooking are
It can be appropriately selected depending on the size of the grilled rice ball, storage condition, etc.
For example, when stored frozen, usually 60
It can be carried out at 0 W for about 1 to 2 minutes.

Next, a method for producing grilled rice balls for microwave cooking according to the present invention will be described with reference to the production method of the present invention. In the first to third production methods of the present invention, the essential step of applying sag is basically different, and in the first production method,
It is essential to apply the sauce after the moisture-regulated rice is adhered to the rice ball substrate and molded, and in the second production method,
The essential configuration is to apply the sauce on the surface of the rice ball substrate, and in the third manufacturing method, it is essential to apply the sauce to the moisture-adjusted rice before being attached to the rice ball substrate and molded.

In the first production method of the present invention, rice cooked rice is molded into an onigiri shape to obtain a rice ball substrate, and separately, a moisture-adjusted rice prepared by reducing the amount of water in advance from the rice ball substrate is obtained. After moisture-adjusted rice is adhered to the surface of the mixture and molded, the sauce is applied and roasted.

In the first production method, the above-mentioned various seasonings and solid ingredients can be mixed or contained in the cooked rice. Molding can be performed by a method of filling cooked rice into various molds or the like. The above-mentioned oils and fats, oils and fats including food materials, and the like may be applied to the surface of the molded rice ball substrate. If desired, a sauce may be applied to the surface of the onigiri substrate, and the onigiri substrate coated with the sauce may be roasted. When the sauce is applied to the onigiri substrate, it is preferable to apply it before applying the fats and oils and fats and oils including food materials.

In the first production method, in order to prepare a water-regulated rice, for example, raw rice such as glutinous rice, glutinous rice, or a mixture thereof is immersed in water for about 0.5 to 2 hours, and preferably, The water content is 0 to 20%, particularly preferably 0 to 10%.
% By a method such as roasting and heating and drying. At this time, the water content can be measured, for example, by a normal pressure drying method or the like. This moisture-regulated rice can be roasted by applying a sauce as desired, as in the third production method described below. In the roasting at this time, it is enough that the fragrance of the sauce comes out. Further, the water-regulated rice can be coated with the hydrophobic food material. In the case where the sauce is applied to the moisture-regulated rice and roasting is performed, it is preferable to coat a hydrophobic food material thereafter.

In order to adhere the water-regulated rice to the rice ball substrate, a method of attaching the water-regulated rice to the surface of the rice ball substrate and reshaping the rice ball can be used. Next, a sauce is applied to the formed rice ball and roasted to obtain a grilled rice ball. The roasting can be carried out in a plurality of times, or after the roasting, the sauce may be applied again and roasted. The roasting conditions are not particularly limited, as long as the fragrance of the sauce can be obtained, and it is usually preferable that the roasting is slightly browned. However, since the rice ball base and the moisture-regulated rice are in different layers, do not use the moisture-regulated rice,
Rather than the usual conditions of applying onigiri and roasting,
It can be roasted for a short time or at low temperature.

When the obtained baked rice is frozen,
The frozen food can be frozen under the same conditions as those for producing ordinary frozen food.

In the second production method of the present invention, rice cooked rice is molded into an onigiri shape, a sauce is applied to the surface to obtain an onigiri substrate, and the water content is separately adjusted by reducing the amount of water in advance from the onigiri substrate. The rice is adhered to the surface of the rice ball substrate, molded and then roasted.

In the second production method, the above-mentioned various seasonings and solid ingredients can be mixed or contained in the cooked rice. Molding can be performed by a method of filling cooked rice into various molds or the like. Next, a sauce is applied to the surface of the molded rice ball substrate. If desired, the onigiri substrate coated with the sauce can be roasted. Further, after the sauce is applied, the above-mentioned oils and fats, oils and fats including food materials, and the like may be applied.

In the second production method, in order to prepare the water-regulated rice, for example, raw rice such as glutinous rice, glutinous rice, or a mixture thereof is immersed in water for about 0.5 to 2 hours, and preferably, The water content is 0 to 20%, particularly preferably 0 to 10%.
% By a method such as roasting and heating and drying. At this time, the water content can be measured in the same manner as in the above-described first production method. This moisture-regulated rice can be roasted by applying a sauce as desired, as in the third production method described below. In the roasting at this time, it is enough that the fragrance of the sauce comes out. Further, the water-regulated rice can be coated with the hydrophobic food material. In the case where the sauce is applied to the moisture-regulated rice and roasting is performed, it is preferable to coat a hydrophobic food material thereafter.

In order to adhere the water-regulated rice to the rice ball substrate, a method of attaching the water-regulated rice to the surface of the rice ball substrate and reshaping the rice can be performed. Next, the molded rice ball is roasted to obtain a baked rice ball, but if necessary, a sauce can be applied again before roasting. The roasting can be carried out in a plurality of times, or after the roasting, the sauce may be applied again and roasted. The roasting conditions are not particularly limited, as long as the fragrance of the sauce can be obtained, and it is usually preferable that the roasting is slightly browned. However, since the onigiri substrate and the moisture-adjusted rice are in different layers, the conditions are shorter or at a lower temperature than the conditions for roasting a normal onigiri without using the moisture-adjusted rice and roasting a normal onigiri. Can be roasted.

When the obtained baked rice is frozen,
The frozen food can be frozen under the same conditions as those for producing ordinary frozen food.

In the third production method of the present invention, the cooked rice is molded into a rice ball shape to obtain a rice ball substrate, and the rice with a reduced water content is coated with rice sauce and roasted, followed by roasting. And the water-regulated rice is adhered to the surface of the rice ball and molded.

In the third production method, the above-mentioned various seasonings, solid ingredients and the like can be mixed or contained in the cooked rice. Molding can be performed by a method of filling cooked rice into various molds or the like. The above-described fats and oils and fats and oils including food materials may be applied to the surface of the molded rice ball. Before applying these oils and fats, the sauce may be applied to the surface of the rice ball substrate, or the applied sauce may be roasted.

In the third production method, in order to prepare the water-regulated rice, for example, raw rice such as glutinous rice, glutinous rice, or a mixture thereof is immersed in water for about 0.5 to 2 hours, and preferably, The water content is 0 to 20%, particularly preferably 0 to 10%.
%, The amount of water is first adjusted by a method of heating and drying by roasting or the like. At this time, the water content can be measured in the same manner as in the above-described first production method. After adjusting the amount of water, the dried rice is applied and roasted to obtain a moisture-adjusted rice. In the roasting at this time, it is enough that the fragrance of the sauce comes out. Further, the water-regulated rice can be coated with the hydrophobic food material.

In order to adhere the water-regulated rice to the onigiri substrate, a method of attaching the water-regulated rice to the surface of the onigiri substrate and reshaping the rice ball can be used, and the molded rice balls can be obtained. Further, if desired, after the molding, roasting may be performed again, or a step of applying a sag again and roasting may be performed.

When the obtained baked rice is frozen,
The frozen food can be frozen under the same conditions as those for producing ordinary frozen food.

[0031]

The grilled rice ball for microwave cooking according to the present invention has an onigiri substrate and moisture-adjusted rice separately adhered to the surface of the onigiri substrate, and thus is also baked by reheating cooking in a microwave oven. It is possible to obtain a flavor and texture close to that of the rice cake, and it is possible to easily taste the grilled rice ball by cooking in a short time using a microwave oven. Further, since the same flavor and texture can be obtained even when frozen and stored, long-term storage is possible. In particular, by applying oils and fats to the surface of the onigiri substrate, a hydrophobic food material can be added to the water-regulated rice. The effect can be further improved by performing the coating. In the method for producing grilled rice balls for microwave cooking of the present invention, since the rice ball substrate and the water-regulated rice are separately prepared and produced,
The roasting conditions for producing the flavor of the sauce can be carried out in a shorter time or at a lower temperature than in the production of normal grilled rice balls, and the flavor of the freshly baked even when the microwave cooking is performed. In addition, grilled rice balls having a texture can be easily obtained.

[0032]

The present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples. Comparative Example 1 30 g of salt was mixed with 1 kg of cooked rice, and the mixture was molded in a rice ball mold so as to make 65 g per piece. Next, 0.5 g of soy sauce was sprayed on each of the two triangular surfaces of the formed rice ball. Then, the oven
The mixture was heated at 0 ° C. for 50 seconds and frozen to prepare frozen baked rice balls.

Example 1 Raw rice was immersed in water for 1 hour and then dried by heating to reduce the water content to 3%.
Pre- and post-moisture-adjusted rice A was prepared. Raw rice was swelled under pressure to prepare water-regulated rice B having a water content of about 3%. Further, the cooked rice was freeze-dried to prepare a moisture-adjusted rice C having a moisture content of about 3%. On the other hand, 1 kg of cooked rice has 30 salt
g of the mixture, and the mixture was molded in an onigiri mold so that the amount of each was 60 g to prepare an onigiri substrate. Next, the water-regulated rice A was stuck on the entire surface of the rice ball substrate.
Also, on the entire surface of another rice ball substrate, the moisture-adjusted rice B
Alternatively, the water-regulated rice C was stuck thereon to prepare a total of three types of molded rice balls. 0.5 g per side of soy sauce on two sides of each of the obtained rice balls
Sprayed. Thereafter, the mixture was heated in an oven at 200 ° C. for 40 seconds and frozen to prepare three types of frozen baked rice balls.
Each of the obtained frozen baked rice balls and the frozen baked rice balls prepared in Comparative Example 1 were stored frozen at -18 ° C for 24 hours, and then cooked in a microwave oven with an output of 600 W for 1 minute. When the texture and flavor of the grilled rice balls after each microwave cooking were compared by the panel, Example 1 was obtained.
Each of the three types of baked rice balls prepared in Example 2 had a crispy texture on the surface as compared to the baked rice balls prepared in Comparative Example 1, and the flavor was strong with the fragrant aroma of soy sauce.

Example 2 Raw rice was immersed in water for 1 hour and then dried by heating to reduce the water content to 3%.
Soy sauce was applied to the rice adjusted before and after and heated and dried in an oven. 100 g of the obtained heat-dried rice was mixed with 10 g of roasted rice bran to prepare a moisture-regulated rice coated with rice bran. On the other hand, potato starch was placed on the entire surface of 50 g of rice cooked rice balls.
0.1 g, 0.5 g, 1 g of soybean white squeezed oil containing 0% by weight
g, 3 g, 5 g, or 7 g, and 6 g of frozen rice balls were prepared by pasting 5 g of water-regulated rice coated with rice bran on the entire surface of each rice ball, followed by freezing. Each of the obtained frozen and baked rice balls was stored frozen at -18 ° C for one week, and the output was 6
It was cooked in a 00W microwave for 1 minute. When the texture and flavor of the grilled rice balls after each microwave cooking were compared by a panel, the grilled rice balls using 0.5 g, 1 g, 3 g or 5 g of soybean white squeezed oil containing 10% by weight of potato starch, Each had a crispy texture and good flavor. Also, 10% by weight of potato starch
The grilled rice ball using 0.1 g of the contained soybean white squeezed oil had a good flavor, but had a slightly inferior crispy texture. On the other hand, the baked rice ball using 7 g of soybean white squeezed oil containing 10% by weight of potato starch had a reduced shape retention of the rice ball substrate, and the taste and flavor were oily.

Example 3 0.1 g of soybean white squeezed oil containing 10% by weight of potato starch,
Instead of 0.5 g, 1 g, 3 g, 5 g or 7 g, 0.1 g, 0.5 g of tallow containing 10% by weight of potato starch,
Except that 1 g, 3 g, 5 g or 7 g was used, six kinds of frozen baked rice balls were prepared in the same manner as in Example 2, and a panel test was performed. As a result, grilled rice balls using 0.5 g, 1 g, 3 g, or 5 g of beef tallow containing 10% by weight of potato starch all had a crispy texture and good flavor. The grilled rice ball using 0.1 g of beef tallow containing 10% by weight of potato starch had a good flavor but a slightly inferior crispy texture. On the other hand, baked rice balls using 7 g of beef tallow containing 10% by weight of potato starch had a reduced shape retention of the rice ball base, and the taste and flavor were oily.

Example 4 Raw rice was immersed in water for 1 hour and then dried by heating to reduce the water content to 3%.
Soy sauce was applied to the rice adjusted before and after and heated and dried in an oven. 100 g of the obtained heat-dried rice was mixed with 10 g of roasted rice bran to prepare a moisture-regulated rice coated with rice bran. On the other hand, 1 g of soybean white squeezed oil containing no potato starch, 1 g of soybean white squeezed oil containing 5% by weight of potato starch, and soybean white containing 20% by weight of potato starch were formed on the entire surface of 60 g of rice cooked rice ball-shaped. After applying 1 g of squeezed oil, 1 g of soybean squeezed oil containing 30% by weight of potato starch, or 1 g of soybean squeezed oil containing 50% by weight of potato starch, each of the rice balls was coated on the entire surface.
Five types of frozen baked rice balls were prepared by pasting 5 g of moisture-regulated rice coated with the rice bran wax and freezing. After five types of obtained frozen baked rice balls were frozen and stored in the same manner as in Example 2, they were cooked in a microwave oven,
A panel test was performed. As a result, the grilled rice ball using 1 g of soybean white squeezed oil containing no potato starch had a crispy texture and a substantially good flavor. Also,
Baked rice balls using 1 g of soybean white squeezed oil containing 5% by weight of potato starch, 1 g of soybean squeezed oil containing 20% by weight of potato starch, or 1 g of soybean squeezed oil containing 30% by weight of potato starch, It had a crisp texture and good flavor. On the other hand, grilled rice balls using 1 g of soybean white squeezed oil containing 50% by weight of potato starch had a good flavor, but had a slightly inferior crispy texture and a rough feeling.

Example 5 1 g of soybean white squeezed oil containing no potato starch, 1 g of soybean squeezed oil containing 5% by weight of potato starch, 1 g of soybean squeezed oil containing 20% by weight of potato starch, and 30% of potato starch %
1 g of soybean white squeezed oil or 50% by weight of potato starch
Instead of 1 g of soy white squeezed oil contained therein, 1 g of soy white squeezed oil containing 5 wt% of dried egg white, 1 g of soy white squeezed oil containing 10 wt% of dried egg white, and soy white squeezed oil containing 20 wt% of dried egg white Five types of frozen baked rice balls were prepared in the same manner as in Example 4 except that 1 g of oil, 1 g of soybean white squeezed oil containing 30% by weight of dried egg white, or 1 g of soybean squeezed oil containing 50% by weight of dried egg white were used. Then, a panel test was performed. As a result, 1 g of soybean white squeezed oil containing 5% by weight of dried egg white, 1 g of soybean squeezed oil containing 10% by weight of dried egg white, 1 g of soybean squeezed oil containing 20% by weight of dried egg white, or 30 g of dried egg white The grilled rice balls using 1 g of soybean white squeezed oil containing 1% by weight had a crisp texture and good flavor. On the other hand, soybean squeezed oil 1 containing 50% by weight of dried egg white
The grilled rice ball using g had a good flavor, but had a slightly inferior crispy texture and a sticky feeling.

Example 6 1 g of soybean white squeezed oil containing no potato starch, 1 g of soybean squeezed oil containing 5% by weight of potato starch, 1 g of soybean squeezed oil containing 20% by weight of potato starch, and 30% by weight of potato starch %
1 g of soybean white squeezed oil or 50% by weight of potato starch
Instead of 1 g of soybean white squeezed oil contained, 1 g of soybean white squeezed oil containing 5% by weight of xanthan gum and 1 g of xanthan gum
1 g of soybean white squeezed oil containing 0% by weight and 2 g of xanthan gum
1 g of soybean white squeezed oil containing 0% by weight and 3 parts of xanthan gum
Five kinds of frozen baked rice balls were prepared in the same manner as in Example 4 except that 1 g of soybean white squeezed oil containing 0% by weight or 1 g of soybean squeezed oil containing 50% by weight of xanthan gum was used, and a panel test was performed. . As a result, 1 g of soybean white squeezed oil containing 5% by weight of xanthan gum, 1 g of soybean squeezed oil containing 10% by weight of xanthan gum, 1 g of soybean squeezed oil containing 20% by weight of xanthan gum, or 30 g of xanthan gum
Grilled rice balls using 1 g of soybean white squeezed oil containing
Each had a crispy texture and good flavor. On the other hand, the grilled rice ball using 1 g of soybean white squeezed oil containing 50% by weight of xanthan gum had good flavor, but had a slightly inferior crispy texture and a sense of stickiness.

Example 7 1 g of soybean white squeezed oil not containing potato starch, 1 g of soybean squeezed oil containing 5% by weight of potato starch, 1 g of soybean squeezed oil containing 20% by weight of potato starch, and 30% of potato starch %
1 g of soybean white squeezed oil or 50% by weight of potato starch
Instead of 1 g of soybean white squeezed oil contained, 1 g of soybean squeezed oil containing 5% by weight of oligosaccharide, 1 g of soybean squeezed oil containing 10% by weight of oligosaccharide, and soybean squeezed oil containing 20% by weight of oligosaccharide Five kinds of frozen baked rice balls were prepared in the same manner as in Example 4 except that 1 g of oil, 1 g of soybean white squeezed oil containing 30% by weight of oligosaccharide, or 1 g of soybean squeezed oil containing 50% by weight of oligosaccharide were used. Then, a panel test was performed. As a result, 1 g of soybean white squeezed oil containing 5% by weight of oligosaccharide, 1 g of soybean squeezed oil containing 10% by weight of oligosaccharide, 1 g of soybean squeezed oil containing 20% by weight of oligosaccharide, or 30 g of oligosaccharide was used. The grilled rice balls using 1 g of soybean white squeezed oil containing 1% by weight had a crisp texture and good flavor. On the other hand, soybean white squeezed oil 1 containing 50% by weight of oligosaccharides
The grilled rice ball using g had a good flavor, but had a slightly inferior crispy texture and sweetness.

Example 8 Raw rice was immersed in water for 1 hour and then dried by heating to reduce the water content to 3%.
Soy sauce was applied to the rice adjusted before and after and heated and dried in an oven. 0.5 g, 1 g, 5 g, 30 g, or 50 g of rice bran wax prepared by baking 100 g of the obtained heat-dried rice
To prepare five types of moisture-adjusted rice having the respective amounts of rice bran wax coated on the surface. On the other hand, 1 g of soybean white squeezed oil containing 10% by weight of potato starch was applied to the entire surface of 60 g of rice cooked in a rice ball shape.
Five types of frozen baked rice balls were prepared by separately applying 5 g of water-regulated rice coated with different amounts of rice bran wax to the entire surface of the rice balls and freezing them. The resulting five types of frozen and baked rice balls were frozen and stored in the same manner as in Example 2 and then cooked in a microwave oven to perform a panel test. As a result, the coating amount of rice bran was reduced to 0.
The baked rice ball using 5 g of moisture-regulated rice had a good flavor, but had a slightly inferior crispy texture.
All of the baked rice balls using moisture-regulated rice having a coating amount of rice bran wax of 1 g, 5 g, or 30 g had a crispy texture and good flavor. On the other hand, baked rice balls using moisture-regulated rice having a coating amount of rice bran wax of 50 g had a good crispy texture, but had a strong smell of rice bran wax and a sticky feeling in the mouth.

Claims (6)

[Claims] 1. A baked rice ball having an onigiri substrate and moisture-adjusted rice adhered to the surface of the onigiri substrate,
Moisture-regulated rice with a reduced amount of water before the rice ball base,
A baked rice ball for heating in a microwave oven, characterized in that the rice ball is adhered to the surface of an onigiri substrate and molded. 2. The grilled rice ball for microwave cooking according to claim 1, wherein the onigiri substrate has a water content of 50 to 70% and the water content of the water-regulated rice is 0 to 20%. . 3. A cooked rice is formed into an onigiri shape to obtain an onigiri substrate, and a moisture-adjusted rice prepared by reducing the amount of water beforehand from the onigiri substrate is attached to the surface of the onigiri substrate to form a rice ball. The method for producing grilled rice balls for microwave cooking according to claim 1, wherein the rice balls are applied and roasted. 4. A rice-cooked rice is molded into a rice ball shape, a sauce is applied to the surface to obtain a rice ball substrate, and a moisture-adjusted rice prepared by reducing the amount of water in advance to the rice ball substrate is made to adhere to the surface of the rice ball substrate. The method for producing grilled rice balls for microwave cooking according to claim 1, wherein the rice balls are roasted after being molded. 5. A cooked rice is formed into an onigiri shape to obtain a rice ball base, a rice content having a water content reduced in advance compared to the rice ball is applied to rice, and the rice is roasted to obtain a moisture-adjusted rice. The method for producing grilled rice balls for microwave cooking according to claim 1, wherein the rice balls are molded by being attached to the surface of a rice ball substrate. 6. The microwave oven according to claim 3, wherein a step of applying fats and oils on the surface of the rice ball substrate and / or a step of coating the water-regulated rice with a hydrophobic food material is performed. A method for producing grilled rice balls for cooking.