JPH02222660A - Method for producing simple foods using cooked rice - Google Patents
Method for producing simple foods using cooked riceInfo
- Publication number
- JPH02222660A JPH02222660A JP1282831A JP28283189A JPH02222660A JP H02222660 A JPH02222660 A JP H02222660A JP 1282831 A JP1282831 A JP 1282831A JP 28283189 A JP28283189 A JP 28283189A JP H02222660 A JPH02222660 A JP H02222660A
- Authority
- JP
- Japan
- Prior art keywords
- cooked rice
- lump
- rice
- boiled rice
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 37
- 235000009566 rice Nutrition 0.000 title claims abstract description 37
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 36
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000009331 sowing Methods 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 241000207961 Sesamum Species 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000012046 side dish Nutrition 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/30—Preservation of foods or foodstuffs, in general by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
この発明は、米飯を利用した簡易食品の製造方法に関し
、特に、時と所を問わず充分な栄、養を摂取することが
可能であり三度三度の食事に代用することができる簡易
食品の製造方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a simple food using cooked rice, and in particular, it is a method for producing a simple food using boiled rice, and in particular, it is possible to ingest sufficient nutrition and nourishment regardless of time and place. The present invention relates to a method for producing a simple food that can be substituted for three meals a day.
〔従来の技術］
従来、上記のような簡易食品としては、海苔巻、湯葉を
使ったすし、弁当に入れる通常の米飯などがある。[Prior Art] Conventionally, the above-mentioned simple foods include seaweed rolls, sushi using tofu skin, and regular boiled rice to be included in bento boxes.
［発明が解決しようとする課題］
しかし、上記の従来の簡易食品は、いずれも、製造に多
大の人手と時間を要する。また、特に、品質が変質し易
い弊害があるので、購入したり調理したあと短時間内に
食べなければならず、これらの点で不便であった。[Problems to be Solved by the Invention] However, all of the above-mentioned conventional simple foods require a great deal of manpower and time to manufacture. In addition, it has the disadvantage that its quality is easily deteriorated, so it must be eaten within a short period of time after being purchased or cooked, which is inconvenient in these respects.
この発明は上記の不便な点を解決することを目的とする
。This invention aims to solve the above-mentioned inconveniences.
［課題を解決するための手段］
この発明は、次の諸工程を順次行うことを特徴とする米
飯を利用した簡易食品の製造方法である。[Means for Solving the Problems] The present invention is a method for producing a simple food using cooked rice, which is characterized by sequentially performing the following steps.
（Ｉ）調理した米飯を塊状に成形する工程。(I) A process of forming cooked rice into a lump.
（ＩＩ）前記の塊状の米飯を移送する工程。(II) A step of transferring the lump-like cooked rice.
（Ｉｆｆ）前記の移送の途中において、適当量の食塩が
添加された胡麻を前記の塊状の米飯の周面に蒔く工程。(Iff) A step of sowing sesame seeds to which an appropriate amount of salt has been added around the lump-like cooked rice during the transfer.
（ＩＶ）前記の移送された米飯を容器へ入れて、この容
器を密する工程。(IV) A step of putting the transferred cooked rice into a container and sealing the container.
（Ｖ）前記の密封された容器を加熱殺菌する工程。(V) A step of heating and sterilizing the sealed container.
この発明の有利な実施態様においては、米飯を球状に成
形することができる。その場合に直径を約２０〜２５１
１こすることが好ましい。In an advantageous embodiment of the invention, the cooked rice can be shaped into spheres. In that case, the diameter is about 20~251
1 rub is preferred.
［作 用］
請求項１の発明においては、以上のように、米飯自体を
食塩を添加した胡麻により味付けがされているので、副
食を別に必要としない。しかし、食べる人の嗜好に応じ
て簡単な副食を添えてもよい。また、−数的な弁当のよ
うに米飯がバラバラで食べにくいといったことがなく、
弁当用の海苔巻のように簡便に食べることができる。ま
た、長期間保存可能な保存食品やインスタント食品とし
て、独身者、海外出張者、その他の旅行者等に充分な栄
養、を与えるのに好適である。更に、米の消費量拡大に
多いに寄与する非常に優れた発明である。[Function] In the invention of claim 1, as described above, since the cooked rice itself is seasoned with sesame seeds to which salt has been added, there is no need for a separate side dish. However, it may be served with a simple side dish depending on the taste of the person eating it. Also, the rice doesn't fall apart and be difficult to eat like in numerical bento boxes.
It can be easily eaten like seaweed rolls for bento boxes. In addition, it is suitable for providing sufficient nutrition to single people, overseas business travelers, and other travelers as preserved foods or instant foods that can be stored for a long period of time. Furthermore, it is an extremely excellent invention that greatly contributes to increasing rice consumption.
また、請求項２によれば、米飯が球状に成形されるので
手触り口触りがよい。Moreover, according to claim 2, since the cooked rice is formed into a spherical shape, it has a good texture and texture.
さらに、請求項３によれば、得られる球状米飯の大きさ
が手頃であり、口に入れやすい。また、任意形状の容器
に入れて保存しやすい。Furthermore, according to claim 3, the size of the obtained spherical cooked rice is reasonable and easy to put into the mouth. It is also easy to store in a container of any shape.
［実施例］
まず、調理した米飯を直径が約２０〜２５ａ＋ｍの球状
に成形する。この場合、「調理」というのは、米を単に
炊飯した場合と、このような飯に更に酢などの調味料に
より味付けした場合の、いずれをも含む。[Example] First, cooked cooked rice is formed into a spherical shape with a diameter of about 20 to 25 a+m. In this case, "cooking" includes both cases where rice is simply cooked and cases where such rice is further seasoned with seasonings such as vinegar.
球状米飯の直径は上記の処に限定されないが、上記の直
径であれば手でもちやすい。また、形状は三角形その他
の形でもよい。Although the diameter of the spherical cooked rice is not limited to the above, it is easy to hold it by hand if it has the above diameter. Further, the shape may be a triangle or other shape.
次に、このように球状に成形した飯を、ベルトコンベヤ
ーなどの移送装置を利用して移送する。この移送の途中
において、適当量の食塩を添加した胡麻を、球状の米飯
の外面にふりかける。胡麻は球状米飯の外周面全体にふ
りかけてもよく、周面の一部のみにふりかけてもよい。Next, the spherical rice is transported using a transport device such as a belt conveyor. During this transfer, sesame seeds with an appropriate amount of salt added are sprinkled on the outer surface of the spherical cooked rice. Sesame seeds may be sprinkled all over the outer circumferential surface of the spherical cooked rice, or may be sprinkled only on a part of the circumferential surface.
また、ふりかけは均一に行ってもよく、−個所に偏在さ
せてもよい。Further, the sprinkle may be applied uniformly, or may be unevenly distributed in different places.
球状米飯の移送が完了したあと、この食品を熱可焼性な
どの耐熱プラスチックの容器などの中へ入れて、容器の
蓋を密閉する。そして、この容器を加圧蒸気釜などの中
に入れて加熱殺菌する。After the spherical cooked rice has been transferred, the food is placed in a heat-resistant plastic container such as a heat-burnable one, and the lid of the container is sealed. Then, this container is placed in a pressurized steam oven or the like and sterilized by heating.
［発明の効果］
請求項１の発明によれば、製造方法が簡単で長期間保存
可能な保存食となる。また、味付けがされているので、
副食を必要としない。さらに塊状をなしているので、食
べやすい。[Effects of the Invention] According to the invention of claim 1, a preserved food can be produced with a simple manufacturing method and can be stored for a long period of time. Also, since it is seasoned,
Does not require side dishes. Furthermore, it is easy to eat because it is in the form of a lump.
また、請求項２と３とでは、それぞれ、得られる米飯の
塊の口触りがよく、また、口に入れやすい大きさである
。Further, in claims 2 and 3, the resulting cooked rice chunks have a good texture and are of a size that is easy to put in the mouth.
Claims (1)
した簡易食品の製造方法。 （ I ）調理した米飯を塊状に成形する工程。 （II）前記の塊状の米飯を移送する工程。 （III）前記の移送の途中において、適当量の食塩が添
加された胡麻を前記の塊状の米 飯の周面に蒔く工程。 （IV）前記の移送された米飯を容器へ入れて、この容器
を密封する工程。 （Ｖ）前記の密封された容器を加熱殺菌する工程。 ２、請求項１に記載の製造方法において、工程（ I ）
において米飯を球状に成形することを特徴とする方法。 ３、請求項２に記載の製造方法において、米飯を直径が
約２０〜２５ｍｍの球状に成形することを特徴とする方
法。[Claims] 1. A method for producing a simple food using cooked rice, characterized by sequentially performing the following steps. (I) Process of forming cooked rice into blocks. (II) A step of transferring the lump-like cooked rice. (III) A step of sowing sesame seeds to which an appropriate amount of salt has been added around the periphery of the lump-like cooked rice during the transfer. (IV) A step of putting the transferred cooked rice into a container and sealing the container. (V) Heat sterilizing the sealed container. 2. In the manufacturing method according to claim 1, step (I)
A method characterized by forming cooked rice into a spherical shape. 3. The manufacturing method according to claim 2, characterized in that the cooked rice is formed into a spherical shape with a diameter of about 20 to 25 mm.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR2055 | 1989-02-20 | ||
| KR1019890002055A KR900012547A (en) | 1989-02-20 | 1989-02-20 | Manufacturing method of fast food using rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02222660A true JPH02222660A (en) | 1990-09-05 |
Family
ID=19283987
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1282831A Pending JPH02222660A (en) | 1989-02-20 | 1989-10-30 | Method for producing simple foods using cooked rice |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH02222660A (en) |
| KR (1) | KR900012547A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0546291U (en) * | 1991-11-27 | 1993-06-22 | 孝典 道上 | Color spherical diet rice ball that can be eaten in one bite |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5925652A (en) * | 1982-08-02 | 1984-02-09 | Kiyoutaru:Kk | Device for sprinkling salt and other powder or granular flour material |
-
1989
- 1989-02-20 KR KR1019890002055A patent/KR900012547A/en not_active Ceased
- 1989-10-30 JP JP1282831A patent/JPH02222660A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5925652A (en) * | 1982-08-02 | 1984-02-09 | Kiyoutaru:Kk | Device for sprinkling salt and other powder or granular flour material |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0546291U (en) * | 1991-11-27 | 1993-06-22 | 孝典 道上 | Color spherical diet rice ball that can be eaten in one bite |
Also Published As
| Publication number | Publication date |
|---|---|
| KR900012547A (en) | 1990-09-01 |
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