JPS59187751A - Production of food product by wrapping cooked rice with pastry for pie or bun (manju) - Google Patents

Abstract

PURPOSE:Cooked rice is rolled with pastry for pie or the like, the roll is cut with a thick-edged knife in an appropriate width so that the cut faces on both ends are pressed to close, then the pieces are baked or steamed to form a new type of food product with a unique taste at low costs. CONSTITUTION:Cooked rice such as CHAHAN (a kind of fried rice), pilaf or SEIKIHAN (rice boiled together with red beans) is wrapped with pastry for pie or MANJU (bun stuffed with red bean jam) 2 and the roll is cut with a thick- edged knife to close both cut ends. Then, each piece is baked (in case of pie pastry) or steamed (MANJU pastry) to give a food product agreeable to eat and good in taste.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing a food product in which cooked rice is wrapped in pie dough or manju dough, etc., and its purpose is to provide a unique taste and deliciousness not found in conventional products. The purpose of the present invention is to provide a method for producing a novel food that is extremely easy to manufacture and process, and is inexpensive.

Hereinafter, one embodiment of the present invention will be described. In the present invention, cooked rice (1) is wrapped in multiple layers with a thin skin (2) made of viscous pie dough or manzu dough, etc. It is characterized in that it is cut into appropriate widths with a thick blade (3) whose cutting edge forms a substantially square square shape, and at the same time, the cut surfaces are crimped and then fired or vaporized.

The ready-to-cook rice (1) used in the present invention includes those that can be eaten immediately after being fried or steamed;
For example, seasoned rice such as fried rice, pilaf, curry rice, gomoku rice, etc. or red rice are suitable.

As the thin skin (2) for wrapping the above-mentioned cooked rice (1), it is preferable to use a dough that can retain the moisture of the rice (1) to some extent and has viscosity, such as Danish pastry or Manzu dough.

The reason why the thick blade (3) is used in the present invention is that it is possible to cut the thin skin (2) one by one and simultaneously seal the cut surface.

In addition, when baking or vaporizing at the end of the process of the present invention,
It is best to bake the dough in an oven when making Denitschebai dough, and to steam it in a foil when making Manzu dough.Since the present invention is configured as described above, the number of cooked rice (1) and the outer pie By combining with the thin skin (2) such as dough or manzu dough, you can obtain a unique taste and deliciousness not found in conventional foods. Since the rice is wrapped in rice, its freshness is maintained for a long period of time, and it can be easily eaten by simply baking or steaming the thin skin (2). Further, in the present invention, since the viscous dough is cut with the thick blade (3), the cut surfaces are pressed together at the same time as cutting, and the whole dough is crushed into a flat shape, making it easier to eat. In addition, the fabric can be rolled either by machine or by hand, and the entire fabric can be made by simply cutting it into a predetermined length, making it easy to manufacture and reducing the price of the product. .

[Brief explanation of the drawing]

Figures 1 to 3 are explanatory diagrams of the manufacturing process of the present invention, and Figure 4
The figure is a perspective view of the product, and FIG. 5 is a sectional view of the same. (1) ... @ Cooked rice (2) ... Thin skin (3) / Fist / Thick blade Patent applicant: Yoshi Suzuki Author: Patent attorney Taira 1) i Figure 7 Figure 2 Figure 3 Figure 4 Figure 5 Figure 1 ? 2

Claims (1)

[Claims] Cooked rice (1) is rolled in a layer with a thin skin (2) cut from viscous puff pastry or manzu dough, etc., and then cut into appropriate widths with a thick blade (3).At the same time, the cut surface is A method for producing a food product in which cooked rice is wrapped in puff pastry or manzu dough, etc., which is characterized by crimping and then baking or steaming.