JPH01181755A - Seasoning of formed rice - Google Patents

Abstract

PURPOSE:To obtain the title rice suitable for rice hamburger, by placing a formed rice on an endless net conveyor and passing the rice through a seasoning liquid, thereby economically and hygienically applying the seasoning to the whole surface of the rice in a short time. CONSTITUTION:A seasoning liquid 5 is prepared by adding spices, etc., to soy sauce and stored in a seasoning liquid tank 4. A net conveyor 3 is circulated on an endless orbit immersed in the seasoning liquid 5 using a driving roller 8, a follower roller 11 and pressing rollers 12, 13. Cooked rice 1 compression molded e.g., in elliptic shape is placed on the net conveyor 3 and passed through the seasoning liquid 5 to obtain the objective rice.

Description

Detailed Description of the Invention A. Field of Industrial Application The present invention is intended to improve the flavor of the shaped rice by immersing it in a seasoning liquid mainly composed of soy sauce, sauce, etc. to season it, and then sending it to the baking process. The appendix relates to the method.

BACKGROUND OF THE INVENTION In recent years, with the Westernization of eating habits and the development of the restaurant industry, over-the-counter sales of hamburgers, sandwiches, fried chicken, french fries, crepes, etc. have become popular.

This has stimulated the development of a variety of Japanese-Western fusion foods, such as rice balls and seaweed-wrapped sushi, which are a mix of Japanese food and the aforementioned Western food. For example, molded rice is mass-produced by compression molding cooked rice into a disk shape, etc., and then frozen.When commercializing the molded rice, seasoning is added to it, baked, and then ingredients such as hamburgers are added between the two plates. There's a rice burger with a side.

The molded rice for rice burgers is seasoned either manually using a brush coated with seasoning liquid, or mechanically by applying seasoning liquid on one side at a time in a long line using a brush device. Ta.

Problems to be Solved by the Invention As mentioned above, when flavoring shaped rice is done manually, the work efficiency is poor and it is unhygienic.

In addition, the method of applying seasoning liquid to one side at a time within a long line of equipment requires a large installation space for the application equipment, and since it is placed on a long line, there is a risk of sterilization etc. adhering.

2. Means for solving the above-mentioned problems In view of the above-mentioned problems, the present invention provides a molded rice that can efficiently and hygienically season the molded rice for rice burgers and the molded rice for fried rice. The seasoning method provides a method in which the shaped rice 1 is conveyed on an endless net conveyor 3 that holds part of its track in a seasoning liquid tank 4 in which a certain amount of seasoning liquid 5 is always stored. It is characterized in that it is placed and run on the inside of the seasoning liquid tank 4, then immersed in the seasoning liquid 5, and then sent to the baking process.

The shaped rice l is sequentially supplied from the feeder 2 to the net conveyor 3, and as the net conveyor 3 advances, the seasoning liquid tank 4
It moves in the direction of the arrow while being immersed in the seasoning liquid 5 inside.

As the net conveyor 3 progresses, the formed rice 1 becomes the seasoning liquid 5
Excess seasoning liquid 5 that rises from the inside and adheres to the formed rice l while reaching the reel oven 6 is kojid into a receiver 14, and is fed back from the receiver 14 into the seasoning liquid tank 4.

The shaped rice 1 is dipped in the seasoning liquid 5 and seasoned.
At the turn-around position of the net conveyor 3, it is transferred to the reel oven 6 for the baking process.

EXAMPLE Hereinafter, one example of implementing the seasoning method of the present invention will be explained in detail based on the drawings.

The formed rice 1 used in the method of the present invention is sequentially supplied from a feeder 2 to a net conveyor 3 as shown in FIG. After that, it is sent to a reel oven 6 for a baking process, where it is pre-fired, and further sent from the reel oven 6 to a tunnel type oven 7, where it is main fired and sent to the next process.

This shaped rice l can be made into a flat shape such as an oval shape, a round shape, a polygonal plate shape, or a regular rice ball by a known method, for example, the food molding method disclosed in Japanese Patent Publication No. 58-51748. It is compression molded into a shape, then rapidly cooled and stored in a frozen state.

The feeding of the shaped rice 1 from the feeder 2 is carried out in accordance with the processing capacity of the reel oven 6 and oven 7 in the next process.
They are sent to the net conveyor 3 in a state where they are lined up in about 10 rows.

As shown in FIG.
There are two pairs of presser rolls 1 on both sides of the upper surface, which are stretched endlessly between them.
2.13 makes it seasoning liquid 4! The molded rice l is frozen by running in the direction of the arrow on a trajectory submerged in the seasoning liquid 5 in 4.
is placed on the top surface of the net conveyor 3 and immersed in the seasoning liquid 5.

In the seasoning liquid tank 4, a certain amount of seasoning liquid 5 is stored, for example, soy sauce is the main ingredient, and other seasonings and spices are added as needed. The upper surface of a part of the orbit is always kept submerged in the seasoning liquid 5.

Further, a receiver 14 communicating with the seasoning liquid tank 4 is disposed below the upper surface side (outbound side) of the net conveyor 3 between the seasoning liquid tank 4 and the reel oven 6, and a receiver 14 is provided to prevent the rice from sticking to the formed rice 1. The seasoning liquid 5 dripped from the mesh of the net conveyor 3 is collected and fed back to the seasoning liquid tank 4.

In addition, in seasoning by applying the seasoning liquid 5, since the frozen shaped rice 1 is used, the seasoning liquid 5 does not seep into the inside.

9. Effects of the Invention As described above, the method for seasoning the shaped rice according to the present invention is as follows:
For example, shaped rice 1 is frozen on a net conveyor 3 that has a part of the track in a seasoning liquid tank 4 in which a certain amount of seasoning liquid 5, which is made mainly of soy sauce and other seasonings and spices, is always stored. Seasoning liquid 5 is supplied, and the top surface of the net conveyor 3 is
This method allows seasoning to be applied to the shaped rice 1 by running it inside the rice bowl, and then sends it to the baking process, so the seasoning can be applied to the entire surface of the shaped rice 1 in a short time in a small space, and the seasoning is easy. This method has economical and practical effects such as mass production of uniform rice food at low cost, and is hygienic since it does not require manual labor.

[Brief explanation of the drawing]

Fig. 1 is a plan view showing an example of the seasoning method according to the present invention, Fig. 2 is an enlarged sectional view of the main part thereof, and Fig. 3 is a perspective view showing an example of shaped rice l to be seasoned. . Main symbols in the diagram: 1Φ fist, molded rice 3, ΦΦ net conveyor 4φφ, seasoning liquid tank 5, etc.

Claims (1)

[Claims] The formed rice 1 is placed and run on the seasoning liquid tank 4 in which a certain amount of the seasoning liquid 5 is always stored, on an endless net conveyor 3 whose track is partially held in the seasoning liquid tank 4. A method for seasoning shaped rice, characterized by soaking it in a seasoning liquid 5 and sending it to a baking process.