JPH0223841A - Molded grain food and cooked apparatus therefor - Google Patents

Abstract

PURPOSE: To provide molded cereal grain food, which can be properly heated again by a toaster or the like, by cooking respective grains on specified conditions, cooling these grains and molding them, forming a bark-shaped crust on its surface later and freezing the molded body. CONSTITUTION: Grains 12 or grains 12/pasta 14 are cooked in hot water at the temperature from 190 deg.F to 200 deg.F, the central parts of respective grains 12 are sufficiently made gelatinous, and water from 21b to 31b is absorbed per pound of cereal grains. The cooked cereal grains are cooled to the temperature lower than almost 170 deg.F together with water and spices, and the cereal grains are molded by the small instrument of shearing operation. The surface of a cereal grain molded body 10 is heated and frozen after the bark-shaped crust is formed. This food can be taken by a hand when eating it.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] A casserole dish is usually a dish consisting of a plurality of food ingredients that is cooked in an oven. There are casserole dishes that consist of vegetables, pasta, and rice, and there are also casserole dishes that mainly use pasta such as macaroni and cheese. However,
All of these are usually taken out of the oven with a spoon and eaten with a fork. That is, there is currently no casserole dish that can be picked up and held by hand.

[Prior Art and its Problems] The present inventor has already disclosed in U.S. Pat.
This paper proposes a method for producing a shaped rice food product having a "uniform consistency".As clearly shown in Figure 1 of the above specification,
This amount of rice is a food similar to French fries, with a homogeneous consistency.

The present inventor also proposed a method of cooking rice and compounding it with starch in US Pat. No. 3,961.087. In this method, dry powdered monoglycerides are mixed with other dry ingredients. Add water to the mixture and cook with rice at boiling temperature. Dry powdered monoglycerides are
When boiled, the rice starch is not complexed into the grain and forms a precipitate.

The applicant has already received a notice of grant regarding an application relating to shaped rice products ideal for microwave cooking. This product does not have enough cooking and aqueous phase in the kernel center and becomes fully cooked and hydrated when reheated in the microwave.

The microwave oven is a unique reheating device.

That is, the frozen rice grains in the center of the frozen food can be cooked, and at the same time, the outer skin of the frozen food can also be cooked.

In fact, microwave reheating simultaneously provides enough heat and energy to properly and completely cook and hydrate every grain of rice in every part of the frozen food.

The problem is that molded rice products with undercooked grains are ideal for the microwave, but cannot be cooked in the toaster. The heating pattern of a toaster is completely different from that of a microwave oven. If you try to use a toaster to fully cook the center of partially cooked frozen kernels, you will have to use the toaster many times, thus until the center of the kernel is completely cooked. This will cause the outside surface to burn. This is because the toaster's heating element concentrates heat only on the outer surface of the food.

That is, the frozen grains in the center of the food only become warmer by conduction. Therefore, normal toaster conditions only warm the frozen rice grains, but do not heat them for the time necessary to actually cook and gelatinize the center of the rice grains. When a frozen rice product with undercooked frozen grains is reheated in a toaster, the frozen grains in the center of the food become warm but not fully cooked. Therefore, the food provided is not satisfactory in terms of taste, and also does not have a good texture.

The present invention is a cassette consisting of grains or grains/pasta which does not require any support. - related to food products and casserole containers.

This container is a casserole with a cup-shaped recess. - It is a small container. The casserole food and casserole container described above both consist of grains or grains and pasta. The product has an outer shell and a core consisting of cooked grains or grains and pasta. The grains are completely cooked, hydrated, and gelatinized, and can be quickly reheated from a frozen state in a toaster or toaster oven.

It is an object of the present invention to provide a shaped cereal grain food product that can be properly reheated even in cooking utensils such as toasters and toaster ovens. When fully cooked, cut open and the grains in the center are cooked.

Another object of the invention is to provide natural foods such as vegetables, fruits, meat, poultry, nuts, fish, onions, ham, apple slices dispersed together with fully cooked rice grains and/or other grains. The object of the present invention is to provide a shaped rice casserole food consisting of raisins, shrimp, and sesame seeds that does not require any support.

Still another object of the present invention is to provide a hot molded cereal stick food for breakfast that can be heated in a toaster or microwave and can be eaten on the go. This food consists of ground or unground cereal grains such as rice, wheat, oats, buckwheat, corn, barley, rye, millet, and sorghum, with an outer skin and a fully cooked core. There is. Yet another object of the present invention is a mixture of cooked pasta pieces and fully cooked cereal grains such as rice, without the need for any support, having a soft center and a surface crust that completely envelops the casserole. Our goal is to provide unique casserole foods. The outer skin of this food is crispy due to the pasta pieces and also due to the cereal grains.

Yet another object of the invention is to provide a container product that does not require any support and includes fully cooked rice grains and/or other grains in the product. This container is a casserole with a cup-shaped recess that can be topped or filled with food after reheating.

Another object of the invention is to provide a husk and two layers, a first layer consisting of fully cooked cereal grains with a predetermined color and aroma and a second layer consisting of fully cooked cereal grains with a different color and aroma. The object of the present invention is to provide a molded grain casserole with two layers.

Yet another object of the present invention is to provide a casserole that can be picked up and held in the hand for eating.

Still another object of the present invention is to provide a novel granola-shaped bar food that can be heated in a microwave oven or toaster oven and served hot. The product has a surface shell and a core consisting of fully cooked cereal grains dispersed with grains of food such as fruit or nuts.

Yet another object of the present invention is to provide a nugget-like food product with a surface shell and a core containing chunks of food such as chicken, vegetables, pine mushrooms, etc. dispersed with fully cooked grains of rice. It is in.

[Description of Embodiments] The present invention will be described below with reference to the illustrated embodiments, but the present invention is not limited thereto.

FIG. 1 shows a round shaped casserole before forming a crust and illustrates cooked grains and pasta pieces.

FIG. 2 shows a granola-shaped bar food product formed into a square to be cooked in a toaster or microwave oven before forming a crust, and illustrates the state in which the dough contains different cereal grains and food chunks.

FIG. 3 shows a casserole dish with a cup-shaped recess made of rice before forming the outer shell.

FIG. 4 shows a rice maker with cooked rice grains inside after husk formation.

Figures 5A, B and 6 are diagrams showing the process of manufacturing a casserole and its container.

FIG. 6 is a diagram showing a forming apparatus for forming a sheet of serial grains and cutting the sheet into a predetermined shape.

FIG. 7 shows a forming apparatus for forming a casserole product with multiple layers of cooked grains.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [1] The present invention relates to a grain or grain/pasta food product formed into a casserole or casserole container that does not require any support because it is entirely covered with a surface skin; This food can be held in hand when eating.

A casserole vessel is a casserole with a cup-shaped recess that can later be topped or filled with food. These casserole and beef yase roll utensils can be reheated from a frozen state using a reheating device such as a toaster or toaster oven. This is because the grains of the finished product are well cooked and hydrated, and the starch in the grains is well gelatinized.

Hereinafter, in order to simplify the description, the food of the present invention will be referred to as a shaped cereal grain food (product). In addition,
This product consists of rice, or rice and other cereal grains, or grains and pasta, as explained in more detail below.

In the first step, the grains or grains/pasta are thoroughly cooked in hot water or steam or dry toasted, and then
Cook until the center of the grains is well gelatinized. When rice is cooked, the rice is cooked in a stationary or continuous cooker (not shown, but known and readily available). In this cooker, the grains or grains and pasta pieces are gently stirred throughout the cooking process.

Another method of cooking rice uses a continuous steam cooker that applies both steam and hot water directly to the rice. Although this cooker is not shown, it is well known and can be easily constructed by hand.

The grains or grains/pasta can also be cooked in hot water and/or steam until the center is fully gelatinized and the starch in the grains is complexed with the starch complexing agent.

When cooking grains or grains/pasta in a batch cooker and cooking starches in 190-200°F hot water, the following method applies.

First, heat about 200 to 300 pounds of water to a temperature of about 160°F, then add a starch complexing agent such as glycerol monostearate to about! Disperse approximately 0.25 pounds of pre-blend into hot water. Next, increase the temperature to about 19
0~200°1? Bring to a boil, then add dry, ground or unground rice or rice/pasta pieces and cook.

The shapes of the pasta pieces can be different, such as haha rice, noodle-like pasta, rice grain-like pasta, macaroni-like pasta, etc.

The following grains can be used in ground and/or unground form in Sino-German or blended form.

White rice, brown rice, boiled rice, wheat, soybeans, millet, corn, oats, barley, rye, buckwheat and sorghum.

A pre-blend of monoglycerides and vegetable oil is advantageous because if it were not present, the monoglycerides themselves would form a precipitate in the boiling water instead of complexing with the starch in the grains. Foods such as high-fat butter may be used in place of some of the vegetable oil to create a pre-blend.

Other starch complexing agents that can be used include:

Acetylated monoglyceride, glyceryl monostearate, glyceryl monopalmitate, glycerol monolaurate, glyceryl monomyristate, glyceryl monoarachidate, glyceryl monooleate, glyceryl monolinoleate, calcium stearoyl-2-lactylate, sodium steroyl fumarate Sucrose fatty acids and succinylated monoglycerides.

Cereal grains or cereal grains/pasta is about 1
Cook at 90-200'F and blend slowly until all moisture and complexing agents are absorbed into the grains. Next, turn off the heat supply to the cooking kettle and mixer (not shown, but known and readily available) and cook until the grains or grains/pasta are moist until the center is almost completely cooked. Continue to absorb.

Once the center of the grains is fully cooked, flavorings and/or spices at a lower temperature than the cooking grains in the food and/or water mixture are added to the cooking kettle to flavor the grains and immediately prepare the cereal. Reduce grain temperature to approximately 170°F. Examples 1.2.3.4 and 5 provide some examples of flavor blends that can be incorporated into grains or grain/pasta.

If hot rice grains are not cooled, their temperature will remain at approximately 190-200 degrees Fahrenheit even after they have been removed from the cooker. If the temperature is between 190 and 200 degrees Fahrenheit, the rice will continue to cook and the surface of the kettle will become dry. This problem is particularly acute when the rice has already been thoroughly cooked and hydrated in the cooker. That's because fully cooked rice is soft and brittle, so it won't become uniform in consistency and grainy like mashed or French fries.

Two types of flavoring agents can be incorporated into the cooked grains and/or pasta.

1.Herbs and spices. That is, soluble/dispersible salts,
Butter, cheese, monosodium glutamate, soy sauce, honey, herbs, spices and condiments.

2. Natural foods. That is, pine mushrooms, shrimp, vegetables, fruits, nuts, sesame seeds, onions, apples, raisins, and slices of poultry or ham can be dispersed with the soft, well-cooked cereal grains.

In addition to the flavorants mentioned above, two ingredients are added, namely the well-known and readily available dextrose and sodium acid.
Pyrophosphate is used to control the overall brown color on the surface of formed grains or pasta/grain products. sodium·
Acid pyrophosphate not only improves the texture of the product by reacting with the amylose in starch, but also chelates heavy metals to prevent the surface color of the product from becoming too dark. Some measure of dextrose is necessary to develop the surface color of the product when the skin is later formed.

In the next step, the grains are further cooled to stiffen the dough and improve its resistance to subsequent shaping steps. The temperature is above the freezing temperature, but preferably about 170° F.
0°I? Cool the grains until below. The cooling process begins when flavoring is incorporated into the fully cooked grains.

After being cooked and cooled in this way, it is sent to the next molding process.

Three molding methods can be applied to mold the product while maintaining the appearance of the grains in the product.

! , consisting of cooked rice 1i12 or pasta pieces 14 mixed therewith, the third being a beef yam roll lO1 as shown in FIG. The casserole container 16 shown in the figure can be formed into a predetermined shape by the method shown in Figures 5A, 5B, and 5C.

2. Nuggets, sticks, and bar products of different sizes and shapes, such as the rectangular granola-shaped bar product 20 shown in FIG. It can be shaped by cutting.

3. Nuggets, sticks and bar products of different sizes and shapes, such as the rectangular granola-shaped bar product 20, consisting of cooked grains 22 and food pieces 23, are prepared using a large diameter roll and a die hole coated with Teflon (known in the art). It can be molded using a multi-roll molding machine (which is readily available).

These three molding methods will be explained in detail below.

Figures 5A, 5B and 5C are molded products for casserole 16
1 is a diagram illustrating the steps of one of the methods used to make a

In the first step shown in FIG. 1A, the sufficiently cooked and cooled grains 24 are weighed and placed on the cylinder 26, and the die plate 26 is moved to the "up" position from the piston 28.
Make it. In the second step, shown in FIG. 5B, the piston 28 is moved downward and inserted into the cylinder 26 to reshape the fully cooked grains 24 into a predetermined shape, such as a bowl 32. Finally, in the third step shown in FIG. 5C, the bottom plate 34
to the side to push out the former 32 from the cylinder 26. When molding rice utensils, it is necessary to separate the molder 32 from the die plate 30 using compressed air or other means. The objective is to produce a product with the appearance of grains and recesses as shown in FIG. 5 using a minimum amount of shearing action.

With cooked cereal grains in the center of the product,
One means of producing a rectangular product such as that shown in Figure 2 is to use a well-known and readily available forming machine incorporating large-diameter, dual-roll forming equipment to form fully cooked, cooled rice grains. It is a means for feeding a die having a die hole. The diameter of the roll is at least 4 inches. The larger the diameter of the roll, the better. This is because less agitation occurs between the two rolls. Additionally, the die hole must be coated with Teflon or other material to reduce friction.

As shown in Figure 1, another method for producing shaped products that retain the appearance of grains and/or pasta in the product from fully cooked and cooled grains or grains and pasta pieces is to create a grain sheet. , cut this into the desired shape. FIG. 6 shows a molding machine 36 for producing rectangular products by this method. No.! In the process, the pre-cooked and cooled rice grains 38 are compressed between a dual roll forming device (not shown) or two converging conveyors 40 as sheets 42 that still retain the appearance of cooked grains. Send it away. The sheet 42 conveyed by the belt conveyor 44 is then compressed to an appropriate thickness by a compression roll 46. This sheet having a predetermined thickness 48 is cut into strips 50 by a rotary cutter 52. Next, the strip 50 is cut to a desired length with a guillotine cutter 54 to produce a rectangular product. Both cutting devices are well known and readily available.

A molded grain casserole product having a surface shell and a core consisting of two layers in which each layer differs in grain or color and flavor can also be produced by the method shown in FIG. However, in this case, the grains must be sufficiently cooked, hydrated, and gelatinized before being placed in a toaster or oven toaster.
But it has to be able to be quickly reheated from frozen.

Molding occurs after laminating a second sheet of cooked and cooled grains to the first sheet of cooked and cooled grains 58.

Once the first and second sheets are laminated, they can be cut into different shapes. FIG. 7 shows a forming machine 63 for cutting rectangular products from a sheet. using either a dual roll forming device (not shown) or a first converging vertical belt conveyor 66;
The cooked and cooled grains 64 are transferred to the first grain sheet 58
Compress it into The gap between the belts 68 is adjustable so that the thickness of the sheet at the exit can be adjusted. Place the first sheet 58 on a horizontal belt conveyor 70,
The sheet is transferred to a second converging vertical belt conveyor 72. The cooked and cooled grains 74 are also compressed into a second duraine sheet 60 using either a dual roll former (not shown) or a second converging vertical belt conveyor 72 . Since the gap between the belts 76 can be adjusted,
The sheet thickness at the exit can be determined by i1. A second grain sheet 60 is laminated on the first sheet 58, and both are moved to a compression roll 80 by a horizontal belt conveyor 70.
Both layers are compressed into one layer 62. Next, the laminated sheets 62 are cut using a rotary cutter 82 and a guillotine cutter 8.
4 to cut into strips 85 into products 86 of desired size.

When making a composite dough casserole, one layer of cooked grains is typically made up of a lower cost flavor blend while the other layer is made up of a higher cost food product. In this way, a casserole with even better flavor and appearance can be obtained.

Once the casserole products and casserole dish products are made, they are heated in hot oil or air until a crust forms on the surface. FIG. 3 shows a grain maker which is a casserole with a cup-shaped recess into which food can be filled before forming the shell. FIG. 4 shows the same grain maker with a skin 88 formed on its surface. 2i! 90 has been cut away to clearly illustrate the surface skin 88, the cup-shaped recess 92, and the fully cooked grains 94 inside the product.

There are two methods for forming the crust: a) oven cooking and b) frying.

Oven cooking serves two purposes. That is, a)
A skin forms on the surface of the compact that retains the cereal grains within the desired compact. b) Ensure that the starch in the center of the grains is completely gelatinized before freezing the compact.

Particularly in the case of molded bodies suitable for use in reheating appliances such as toasters, well-cooked, aqueous and gelatinized grains are important.

A second method for forming a skin on the surface of a molded object is to fry the molded object in high-temperature fat or substitute fat. In this case, the molded body is first separated and then heated for about 4000 hours until a skin is formed and the center of the grain is sufficiently gelatinized.
Fry at F. If the casserole is to be removed from the fat, it must be defatted.

Degreasing is extremely difficult in the case of a molded body with a large surface area, such as the round shaped casserole shown in FIG. 1, or a casserole device, which is a casserole with a cup-shaped recess as shown in FIG. This is because if the ends are not properly positioned during degreasing, proper degreasing of the hot fat in the top of the casserole and inside the recesses will not occur. By blowing hot air or applying vibration, most of the excess fat can be easily removed from the surface of the compact.

The second step in this method is rapid freezing of the casserole/ware product. For example, it may be carried out using low-temperature air, liquid nitrogen, or liquid carbon dioxide. Approximately 0'
It is desirable to freeze the compact to F. Since the refrigerator is well known and easy to operate, a description thereof will be omitted. Finally, package the frozen casserole and store it frozen.

When shaped casseroles and utensils are thawed, the outer skin is approximately as soft as the center. Even when the product is reheated on a steam table, its outer skin remains approximately as soft as the core. However, when the product is reheated in a hot air oven, microwave or deep fryer, the surface crust changes and becomes tough and crispy. These fully cooked and gelatinized products can also be reheated from frozen form in an automatic toaster or toaster oven.

Example 1 Hand-held grain maker This example describes a novel hand-held rice product with a recess into which food chunks and/or sauces can be filled and topped. be. It also describes a novel method of manufacturing the product.

Traditional rice dishes cannot be held in hand. This is because cooked rice is placed on a plate and sauce is poured over it. These rice dishes have to be eaten with a fork because the rice grains are spread all over the surface.

The hand-held rice maker shown in Figure 4 can be used to make ham, eggs, cheese, fruits, etc.
It has a recess that can be filled with food such as beef, chicken and/or sauce. FIG. 3 shows the rice maker in a state before a skin is formed on its surface. Figure 4 shows
FIG. 2 is a diagram illustrating fully cooked rice in the center of the product, showing a rice maker with a husk on the surface;

When you heat the rice maker from the frozen state on a steam table,
The thin, epidermal outer layer becomes as soft as the central grain of rice. A firmer crust can be obtained by reheating in a microwave, hot air oven, toaster, or high-temperature fryer. Rice utensils with a hard surface can be filled with food and can be held and eaten.

Additionally, rice ware can be flavored and colored with cheese, herbs, and spices. The ingredients in the butter and onion flavored rice maker before forming the husk are listed below.

Butter and Onion Flavored Rice Maker I % Water 72850 Ng Grain White Rice 22.00 Butter
1.00 dried onion
I, 00 salt
1.00 Spice season\-bu
1.00 Glycerol monostearate 0.2
0 dextrose 0.70M5G
O,20 Sodium Acid Pyrophosphate 0.05 Total 10G, G.

Example 2 This example describes a novel hot cereal product that can be heated in a toaster or microwave and can be held and eaten. It also describes a novel method of manufacturing the product.

When hydrated, traditional hot cereal products made from dried particles or flakes of oats, rice or wheat become hot, thick and viscous and need to be eaten with a spoon.

This is the traditional way to eat hot cereal foods.

The novel type of handheld hot cereal according to the present invention comprises one type of cereal, e.g.
It can be made from wheat or rice, or a blend of several cereals. Below is 2 before forming the outer skin.
Ingredients in three cereal products (rice, oats, and wheat) are shown.

Handheld Fruit/Fiber Flavored Hot Cereal Stick Ingredients % Water 71.00 Medium Dalene White Rice 15.00 Steel Cut Oats 7.0O Oat Plan 2.25 Dehydrated Apple Slices 2.75 Honey
1.00 vegetable oil 1.
00 total too, o.

Example 3 Molded Basta/Rice Casserole This example describes a novel rice product that combines pasta pieces and rice grains into a shaped casserole that can be held and eaten without any support. . When reheated from frozen using a toaster microwave or hot air oven, the surface of the casserole becomes crunchy due to the pasta pieces and crispy due to the cereal grains. Pasta pieces can be seasoned and colored for added color. This example also describes a novel method for manufacturing the product.

Traditional beef yase roll is a dish that combines food ingredients such as pasta with cheese, or a Spanish rice dish with vegetables, both of which are cooked in an oven using a baking dish.

These traditional casseroles are spooned out of the baking dish and eaten with a fork.
This is different from the novel unsupported food shown in Figure 1, which can be taken out and eaten by hand.

The handheld shaped pasta/rice casserole shown in FIG. 1 has a skin-like outer shell and a center consisting of pasta pieces and fully gelatinized rice grains. In the beef yase roll of this example, chunks of vegetables, pine mushrooms, and chicken are dispersed along with rice grains and pasta pieces.

To make the shaped pasta/rice casserole product, pasta pieces are cold-formed using a Buhler Press (not shown, but known).

The pasta pieces can then be dried for later use or used immediately in the next step.

Add 150 pounds of long-grain boiled rice and 4 ounces of water.
0.00 pounds and 2 pounds of glycerol monostearate/oil blend. Stir the rice slowly to avoid damaging the grains. Next add 50 pounds of dry pasta pieces and cook thoroughly. Stop supplying heat to the cooker once all surface water has been absorbed. Next, add the vegetables, pine mushrooms and poultry pieces along with water and disperse to season the well-cooked rice/pasta, then immediately cool the mixture. The mixture is further cooled, formed into a casserole and fried at 40Q°F or oven cooked at 500°F until a crust forms on the surface. Finally, the product is flash frozen and packaged.

Below are the ingredients (before forming the crust) for a pasta/rice casserole seasoned with chicken, pine mushrooms, and vegetable chunks.

υ Water-dried pasta pieces Long grains White rice Dehydrated vegetable pieces Dehydrated Pine Shroom slices Dehydrated chicken chunks Dried onions Dry Garlic Salt Spice e Herbs Glycerol Monostearate Dextrose SG Sodium Acid Pyrophosphate % 8.20 15,00 1. 40 1.30 1.00 0.30 0.30 1.03 0.20 0.70 0.30 Total 100.00 Example 4 Toaster or Microwave Cooking Granola Lava This example can be heated in a microwave or toaster. , describes a novel type of granola bar that can be eaten hot. It also describes a novel method of manufacturing the product.

Traditional granola burp bars cannot be heated in the toaster or microwave, and cannot be eaten hot. This is because the granola bar holds the dried cereal ingredients in a syrup binder that completely breaks apart when heated in the microwave or toaster, melting the granola bar.

This new type of granola bar product, shown in Figure 2, can be heated in a microwave or toaster oven and eaten hot. This example consists of a blend of two cereals, rice and oats, seasoned with nuts and apple pieces. Alternatively, the hot granola bar product can be made from one type of cereal, such as oats, wheat or rice, or other cereals.

If several different cereals are used in the same product, they can be cooked separately to get the most out of the dough. These cereals are cooked in hot water or steam.
Can be made into gelatin. Alternatively, toast without water and season before hydrating. However, when using cereals in the same system, the cereals that require a long cooking time are cooked first, and then the remaining cereals are added one after another to utilize the dough of each cereal at the same time.

The main component of cereal grains is starch.

During the cooking process, starch from the grains dissolves into water.

As the cooking water is absorbed into the grains, the starch in solution coats the individual grains, so that when compacted during molding, the surface starch binds the individual grains together.

For example, when cooking certain cereals such as wheat -
Since there may be insufficient starch on the surface of the grain particles, starch is added to coat the grains or particles so that they adhere when compacted. These starches and/or gums are incorporated into the spice solution which is later absorbed by the particles. The well-cooked seasoned cereal grains are then formed into bars 2 to 4 inches long and cooked in either hot air or hot oil until a thin skin-like crust forms on the surface. Then, freeze and store frozen.

The ingredients of the apple/nut flavored hot granola bar are shown below before forming the shell.

Water 0 ng grain white rice Dehydrated apple slices 1.00 Chico Sprouts 1.00 Honey
1. OO vegetable oil
1.00 Distilled Glycerol Mo/Stearate 0.20 Sodium Acid Pyrophosphate 0.05 Total
100.00 Example Formula Fully Gelatinized Rice Grains and Food Lump Nuggets This example is a novel product consisting of a surface shell and a core in which chunks of chicken, vegetables, pine mushrooms, etc. are dispersed together with fully gelatinized rice grains. This explains Natsumi products.

Listed below are the ingredients of the cheese-flavored rice product before forming the husk.

Steel cut oat water 70.0
0 Long gray white rice 2000 Cheddar cheese 2.00 Chicken chunks
1.50 Pine loom chunks 2.00 Vegetable chunks
2.00 salt
1.00 dextrose
0,70M5G
0125 Spices/Herbs 0.
30 Glycerol Monostearate 0.20 Sodium Acid Pyrophosphate 005 Total
100.00 It should be noted that the method and examples described above are merely illustrative of the application of the principles of the invention and that many modifications may be made without departing from the scope of the invention.

[Brief explanation of the drawing]

Figure 1 shows a round (formed casserole) before forming a crust and illustrates cooked grains and pasta. Figure 2 shows cooking in a toaster or microwave before forming a crust. 1.53 shows a granola-shaped bar food product formed into a square shape, with different cereal grains and food chunks in the dough. FIG. Fig. 4 shows a rice maker with cooked rice grains inside after forming a crust. Figs. 5A, B and 0 show a casserole and its FIG. 6 is a diagram illustrating the process of manufacturing a container. FIG. 6 is a miniature view of a forming device that forms a sheet of cereal grains and cuts it into a predetermined shape. FIG. 1 is a diagram showing a forming apparatus for forming a casserole product with layers. 10 is a casserole, 12 is a rice grain, 14 is a piece of pasta, 2
0 is a bar product, 26 is a cylinder, 28 is a piston, 3
0 is the die plate, 401 is the convergence conveyor, 44 is the compression roll, 50 is the strip, 52 is the rotational force, vine-1
54 Hakiro Chin Cutter, 66 Belt Conveyor, 70
Is it a belt conveyor? 2 is a belt conveyor, 82 is a rotary cutter, and 84 is a guillotine cutter. Applicants, Harold W, Sissokerman and Leachel B, Szotzkerman.

Claims (18)

[Claims] (1) When producing a shaped cereal grain food having the appearance of all or part of cereal grains, the cereal grains are sufficiently cooked and hydrated, and the starch particles are gelatinized, a) each grain b) 100 pounds of cereal grains cooked at 190 to 200 degrees Fahrenheit in hot water at a temperature of 190 to 200 degrees Fahrenheit until the grains are fully cooked and absorb approximately 2 to 3 pounds of water per pound; (b) cooling the grains with water and spices to a temperature below about 170°F; c) molding the thoroughly cooked and cooled cereal grains in low shear equipment; d) heating the surface of the serial grain compact until a thin, skin-like skin forms on the surface, so that all or some of the sufficiently cooled cereal grains on the surface of the compact are removed; A method for producing a molded cereal grain food, characterized in that a part of the food is made visible through an outer skin layer, and the method comprises the steps of: e) freezing the molded cereal grain product. (2) The cooking step further includes the step of blending about 1 pound of a starch complexing agent and about 1/4 pound of vegetable oil pre-blend to 100 pounds of dry cereal grains. manufacturing method. (3) Glyceryl monostearate, glyceryl monopalmitate, acetylated monoglycerides, glycerol monolaurate, glyceryl monomyristate, glyceryl monoarachidate, glyceryl monooleate, glyceryl monolinoleate, calcium stearoyl-2
3. The method of claim 2, wherein the starch complexing agent is selected from the group consisting of -lactylate, sodium stearoyl-2-lactylate, polyoxyethylene monostearate, sodium stearoyl-fumarate sucrose fatty acid and succinylated monoglycerides. (4) White rice, brown rice, wild rice, steamed rice, wheat, oats, buckwheat, corn, barley, rye,
Cereal grains are selected from the group consisting of millet or sorghum, and these cereal grains are used alone or in combination of two or more, and grains that are not ground in a cooker, grains that are ground, and grains that are mechanically made into fine pieces or ground. 3. A method as claimed in claim 2, in which the grains are added to speed up the cooking process. (5) White rice, brown rice, wild rice, steamed rice, wheat, oats, buckwheat, corn, barley, rye,
Cereal grains are selected from the group consisting of millet or sorghum, and these cereal grains are used alone or in combination of two or more, and grains that are not ground in a cooker, grains that are ground, and grains that are mechanically made into fine pieces or ground. Cereal grains, which are added as grains and require longer cooking times, are added to the cooker first and then added to the cooker.
3. A method as claimed in claim 2, in which other cereal grains requiring shorter cooking times are added in sequence so that all grains are fully cooked in approximately the same amount of time. (6) The manufacturing method according to claim 2, wherein each cereal grain is cooked in a separate cooker and then blended before molding. (7) one of the flavorings consists of cooked pasta pieces consisting of one or more of vermicelli rods, noodle-shaped pasta pieces, rice-shaped pasta pieces and macaroni-shaped pasta pieces, and the flavoring is added to the cereal grain mixture to add color and dough particles; The manufacturing method according to claim 2, wherein the method is dispersed as 8. The method of claim 2, wherein one of the flavorings is a whole food product and water is dispersed with the cooked hot cereal grains to rapidly cool the hot cereal grains to a temperature of less than about 170 degrees Fahrenheit. (9) A claim in which one of the flavorings is a mixture of water and herbs/spices, the flavoring being dispersed and seasoned with the cooked hot cereal grains, and the hot cereal grains being rapidly cooled to a temperature of less than about 170°F. The manufacturing method according to item 2. (10) The manufacturing method according to claim 2, wherein sodium acid pyrophosphate and dextrose are blended together with a flavoring agent. (11) The flavoring solution is blended with starch, gum or other binder to coat the surface of each cooked cereal grain piece when the cereal grain is cooled and seasoned. Production method. (12) Retaining the Appearance of Cereal Grains and Portions One means of forming cereal grains is to first press the cooked grains into a predetermined shape using a piston, and then press this compact into a similar shape. 3. The manufacturing method according to claim 2, which comprises extruding from a mold or cylinder and conveying. (13) Another means of forming cereal grains that retains the texture of the cereal grains is to press the cooked grains into a continuous sheet using a large diameter dual roll forming device with low shear. 3. The manufacturing method according to claim 2, wherein the sheet is then cut into a desired shape. (14) Retaining the Appearance of the Cereal Grain and Parts of It One means of forming the cereal grain is to press the cereal grain into a sheet using a large diameter sheeting device with a small shearing action, and then press the cereal grain into a sheet. 3. The manufacturing method according to claim 2, wherein the wafer is cut into a desired shape. (15) The production according to claim 2, wherein one seasoning dough sheet of cereal grains is laminated on a second seasoning dough sheet of cereal grains, both sheets are pressed, and the pressed laminated sheet is cut into a desired shape. Method. 16. The method of claim 2, wherein one means of forming a thin, skin-like crust on the surface of the compact comprises frying it in fat or substitute fat at about 400°F. (17) The manufacturing method according to claim 16, wherein both ends of the fried casserole and/or container are positioned to degrease the recess and the upper part of the molded body. 18. The method of claim 2, wherein one means of forming a thin, skin-like skin on the surface of the compact comprises oven cooking at about 400-500 degrees Fahrenheit.