JPH02219552A - Production of baked rice food - Google Patents

Abstract

PURPOSE:To change outward appearance of a food to glossy amber color in a short time by applying a seasoning liquid to formed rice preliminarily baked or steamed and then baking the formed rice. CONSTITUTION:A cooked rice containing a food paste water solution is fed to a rice forming device 1, where the cooked rice is formed under pressure and the resultant formed rice 2 is fed to an oven 4 by a net conveyer 3 and preliminarily baked or steamed at 80-90 deg.C for 2-3min and then fed into a coating device 6 by net conveyer 5 and a seasoning liquid is sprayed on the outside of the formed rice 2 by a spray 6a for spraying on the upper surface and spray 6b for spraying on the lower surface. Then the formed rice 2 is conveyed to an oven 7 and baked.

Description

DETAILED DESCRIPTION OF THE INVENTION A. Field of Industrial Application The present invention relates to a method for producing baked rice food, in particular, pre-baking or vaporizing formed rice before applying a seasoning liquid, and then applying the seasoning liquid to the main body. The present invention relates to a method for producing baked rice food that involves baking.

BACKGROUND OF THE INVENTION Conventional baked rice foods, such as baked rice balls, are made by pressure-molding cooked rice into the shape of a grilled rice ball, that is, a triangular shape, and then applying soy sauce as a seasoning liquid to the outer surface of the formed rice. The rice is then baked to the extent that weak fish marks appear on the surface.

Problems to be Solved by the Invention However, in the above-mentioned production method, in order to achieve the ideal baking condition, that is, to bake the rice so that the surface exhibits a pale fox color, it is necessary to use an open and dense temperature with a long baking path. It would have been impossible to do the basolateral test unless it was done with a control.

In addition, if seasoning liquid is applied directly to the outer surface of cooked rice, especially if there is a lot of seasoning liquid, the surface of the formed rice will become messy and easily lose its shape, and it will also tend to have black fish marks, which will not only affect the appearance. However, the taste was also significantly worse, which was a factor in lowering the product value.

2. Means for solving the above-mentioned problems In view of the above-mentioned drawbacks, the present invention provides a baked rice food product that can be baked in a small oven with a relatively short baking path and that has a shiny, amber-colored outer surface. This method provides a manufacturing method, and is characterized by pre-baking or steaming the shaped rice before applying the seasoning liquid, and then performing main baking after applying the seasoning liquid.

The shaped rice 2, which is prepared by mixing a natural starch aqueous solution into the cooked rice and compression-molding it into a shape such as a fried rice ball, is pre-baked or steamed in an oven 4 for pre-baking or steaming. The aqueous glue solution gels and the binding force increases significantly, preventing the shaped rice 2 from deforming.

Next, after applying the seasoning liquid, the rice is baked in an oven 7 for main baking, so that the surface of the shaped rice 2 is baked to a glossy amber color, making it delicious to eat and of high commercial value.

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

First, in the rice forming apparatus 1, cooked rice is mixed with an aqueous food starch solution and stirred, and then the rice is press-formed into a predetermined shape of shaped rice 2, for example, a triangular shape of a fried rice ball.

The above food glue aqueous solution contains albumin (egg white) and starch (
For example, potatoes, sweet potatoes, waxy cornstarch)
This is an aqueous solution of 15% natural trellis material mixed in a ratio of 1:2, and the thickening properties of the natural trellis material stably bind the rice grains of Rice 2 together.

Next, the shaped rice 2 that has been shaped into a predetermined shape as described above and has the food paste added thereto is conveyed by a net conveyor 3 and sent to an oven 4 for pre-baking or evaporation.

The oven 4 may be any gas oven, microwave irradiation type reel oven, steam oven, etc.
It is desirable to steam for about 2 to 3 minutes at ℃.

As a result, the shaped rice 2 in which the aqueous natural glue solution is uniformly mixed is gelled, and has excellent water resistance and cold resistance, thereby preventing quality deterioration of the rice during frozen storage.

Next, the shaped rice 3 pre-baked and vaporized in the oven 4 is further conveyed to the net conveyor 5 and sent to the seasoning liquid coating device 6, where the seasoning liquid is applied to the outer surface of the shaped rice 3. Ru.

The seasoning liquid application device 6 sprays an upper surface spray 6 in order of the traveling direction.
A and a bottom spray 6b are arranged, and an inversion mechanism (not shown) is interposed between them, and the seasoning liquid is first sprayed onto the top surface of the formed rice 3 by the top spray 6a, and then the seasoning liquid is sprayed onto the bottom surface of the formed rice 3. After being turned over, the seasoning liquid is sprayed by the lower sprayer 6b.

Further, the seasoning liquid used includes, for example, soy sauce as the main ingredient, and other seasonings and spices are added as necessary.

Finally, the shaped rice 3 seasoned as described above is transferred to the oven 7 for main baking, where it is heated and baked to become baked rice food such as grilled rice balls and sent to the next process. .

The oven 7 may be of any type, such as a gas oven, an oven using a far-infrared heater, or a microwave irradiation reel oven, as long as the surface of the shaped rice 3 can be baked to a golden brown color.

0 Effects of the Invention As described above, the method for producing baked rice food according to the present invention involves mixing cooked rice 1 with an aqueous natural sizing solution containing albumin, waxy cornstarch, etc. as a binder for cooked rice, and stirring the mixture into a predetermined amount. It is compression molded into a shape, then pre-baked or vaporized to completely gel the natural glue aqueous solution, seasoned with seasoning liquid, and finally baked, so in addition to the stickiness of the cooked rice itself, A stronger binding force is added by the gelling agent, and as a result, the shape-retaining power of the molded rice 3 is significantly increased, and it is less likely to lose its shape. It is also possible to produce other thin plate-shaped rice foods (which can be cooked and eaten).Also, the quality of cooked rice is less likely to deteriorate even when frozen, and the entire baking process and baking time can be shortened. It is possible to reduce the size of the rice, and also to bake the molded rice 3 to a good fox-colored state.
It has the advantage of being able to easily provide high-quality products that are excellent not only in appearance but also in flavor and mouthfeel.

For example, in order to bake the shaped rice 3 to a good condition using only the main baking process without including a pre-baking process, the surface must be heated very slowly in a large oven of approximately 20 to 30 meters. There is a high risk of burning, but by performing pre-baking, it is possible to downsize the main baking oven 7 to less than 10 meters. Therefore, even if the pre-baking oven 4 is added, This allows the entire device to be much more compact.

[Brief explanation of the drawing]

FIG. 1 is a schematic front view of a baked rice food manufacturing apparatus showing one example of implementing the method of the present invention. Main symbols in the figure: 1, 2, 3, 5, 4, rice forming device, rice net conveyor, oven for preliminary baking (vaporization), 6, 7, seasoning liquid coating device, oven for main baking.

Claims (1)

[Claims] 1. A method for producing baked rice food, which comprises preliminarily baking or steaming shaped rice before applying a seasoning liquid, and then performing main baking after applying the seasoning liquid.