JPH0533018B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a novel food processing material. More specifically, the present invention provides a method for easily producing a processed food material made from a kneaded mixture of cooked rice and chicken, which has good shape retention, a unique texture, and is nutritionally balanced. The present invention relates to a method for efficiently manufacturing.

BACKGROUND OF THE INVENTION Preparing processed foods using the binding power of cooked rice has been practiced for a long time, and for example, onigiri, ohagi, mochi, and the like are commonly used in households on a daily basis. However, although these processed foods are easy to prepare, they have the disadvantage that the rice grains are clumped together or do not have the shape of rice grains, resulting in a poor texture and poor nutritional balance. have.

On the other hand, hard cooked rice has a problem in that the rice grains independently reduce or lose their stickiness, making it dry and difficult to handle during cooking.

Problems to be Solved by the Invention The present invention overcomes the disadvantages of conventional processed foods using boiled rice and the cooking problems of hard boiled rice, and has good shape retention and independent texture of cooked rice. The purpose was to provide a simple and efficient method for producing food processing materials made from cooked rice that maintains a granular shape, has a unique texture, and is nutritionally balanced. .

Means for Solving the Problems The present inventor has conducted various studies to develop a method for producing a new food processing material using cooked rice, and has found that it has less fat and is thought to be less sticky like chicken fillet. Focusing on the fact that easily ground chicken becomes sticky when it is finely ground, we created a product by kneading hard cooked rice with a predetermined proportion of finely ground chicken to give it stickiness and make it easier to combine the cooked rice. , by molding it into the desired shape and heating it with steam.
The resulting food processing material has a stable overall shape, and the cooked rice retains its independent granular shape.
Not only does it have a unique texture, but it also contains carbohydrates from the rice and low-fat chicken protein, and because it is heated with steam, no fat is added during the cooking process, unlike when frying in cooking oil. Rather, they discovered that the fat in chicken meat is properly removed, resulting in superior nutritional balance, and based on this knowledge, they completed the present invention.

That is, the present invention involves kneading hard cooked rice and finely ground chicken in a weight ratio of 1:2 to 1:1 to give it stickiness and making it easier to put together, and then molding the resulting kneaded product into a desired shape. The present invention provides a method for producing a processed food material, which comprises heating the processed material with steam.

The present invention will be explained in detail below.

The cooked rice used in the method of the present invention needs to be harder than normal rice so that it can easily maintain its independent grain shape. In other words, in normal cooking, the amount of water added is about 1,400 c.c. per 1,000 g of rice, whereas the amount of water added to the rice used in the present invention is about 1,400 c.c.
Rice is cooked with about 10 to 30% less water added.

The chicken meat used in the method of the present invention is finely ground using a grinder or the like. By forming the chicken into such a form, it becomes sticky and can be easily kneaded with cooked rice.

It is necessary to prepare the required kneaded product by using the chicken meat and cooked rice in a weight ratio of 1:1 to 1:2 and kneading the two well to give stickiness and make it easier to combine. If the ratio of cooked rice is too high, the kneading process will not give sufficient stickiness, making the rice difficult to clump together and fall apart, making it difficult to maintain the desired shape.
It is not preferable as a food processing material because it becomes difficult to solidify, and if the amount is too small, the resulting food processing material may lose its unique texture.

It is preferable to knead the cooked rice after cooling and loosening the cooked rice to room temperature while allowing moisture to evaporate. The meat in this case must be chicken; other meats, such as pork or beef, cannot be used to form the shape sufficiently.

The kneaded mixture of cooked rice and chicken thus obtained is formed into a desired shape, such as a disc or cylinder, and then heated with steam to obtain a food processing material with a stable shape. It will be done. Heating with steam depends on the size and especially the thickness of the molded object, but
Normally, it is best to heat it at around 100℃ for about 10 to 30 minutes.

Further, a small amount of seasonings or spices may be added to the kneaded mixture of cooked rice and chicken.

Effects of the Invention According to the method of the present invention, it is possible to knead hard cooked rice using the adhesive strength of finely ground chicken to give it stickiness and make it easier to combine, and the resulting food processing As for the ingredients, the overall shape is stable and the shape retention is good, the rice retains its independent granular shape and has a unique texture, and the rice has a combination of carbohydrates and low-fat chicken protein. Moreover, because the heating is done with steam, no fat is added during the cooking process, unlike when frying with edible oil, so it is also excellent in terms of nutritional balance.

Additionally, since the chicken is heated with steam, it is heated evenly and also has the advantage of properly removing fat from the chicken.

EXAMPLES Next, the present invention will be explained in more detail with reference to Examples.

Example 1 After adding 625 c.c. of water to 500 g of rice and cooking the rice in a gas rice cooker, the resulting cooked rice was stirred with a rice cooker and cooled to room temperature while being loosened. Next, after kneading 200g of finely ground chicken into 200g of this rice,
It was formed into a disk shape with a diameter of about 5 cm, and then placed in a steamer and steamed for 15 minutes for heat treatment to obtain a processed food material.

The processed food material obtained in this way maintains a firm shape, each grain of cooked rice within it maintains an independent granular shape, and has a unique texture. Ta.

Claims (1)

[Claims] 1. Mix firm rice and finely ground chicken in a weight ratio of 1:2.
A method for producing a processed food material, which comprises kneading the mixture at a ratio of ~1:1 to give it stickiness and make it easier to put together, then shaping the resulting kneaded material into a desired shape, and then heating it with steam.