JPH06125749A - Chinese 'chimaki' with stick - Google Patents

Abstract

PURPOSE:To prepare a Chinese CHIMAKI (a rice dumpling wrapped in bamboo leaves) provided with a stick to make an easily eatable form by improving the adhesion of a stick to a Chinese CHIMAKI which is difficult to be stuck to a stick owing to oil contained in the CHIMAKI. CONSTITUTION:The Chinese CHIMAKI provided with a stick and produced by bonding a stick to a Chinese CHIMAKI is prepared by mixing starch having a purity of >=70% as a binder to a Chinese CHIMAKI material composed mainly of glutinous rice.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention has an easy-to-eat shape in which Chinese dumplings containing oil that are difficult to adhere to a stick can be adhered to the stick by mixing with a specific binder. It is related to Chinese dumplings.

[0002]

2. Description of the Related Art Conventionally, in foods that can be easily attached to a stick, it has been attempted to attach the food to the stick to make it easy to eat. Only the invention described in Japanese Patent Publication No. 4-46106 is known to be able to be adhered.

In the above-mentioned patent publication, surimi, a vegetable and an egg which contain a denaturing inhibitor containing a proteolytic extract obtained by decomposing a protein with a proteolytic enzyme and a saccharide, and have a shaping action. The okonomiyaki material that contains as an essential component is mixed and molded into a okonomiyaki shape before baking,
A rod-shaped body that can be held with a finger is described for a okonomiyaki with a stick that includes a surimi that is fixed in a state where the shape of the baked okonomiyaki is retained. The purpose is to make it easier to eat and to provide okonomiyaki that can be stored for a long time without using artificial additives.The former purpose is achieved by mixing the okonomiyaki material with surimi having a shaping effect. I am trying.

[0004]

Since the Chinese rice dumplings of the present invention are foods using glutinous rice, it is not necessary to impart a shaping effect as in the above invention, but since it contains oil, If it is attached to a stick, it will fall apart or slip off. Therefore, it is an object of the present invention to provide such a Chinese rice dumpling with a stick so that the Chinese rice dumpling can be easily attached to the stick body and has an easily eatable shape.

[0005]

As a result of intensive studies to solve the above problems, the present inventor has found that the binder has a purity of 7%.
Knowing that if you mix 0% or more starch with Chinese dumplings, you can easily get Chinese dumplings with sticks without sticking or slipping off when sticking to a stick,
The present invention has been completed.

[0006] That is, the present invention is a Chinese rice dumpling with a stick made by adhering to a stick a Chinese rice dumpling containing glutinous rice, ingredients and edible oil, and further mixed with starch having a purity of 70% or more as a binder. is there. In the present invention, as starch having a purity of 70% or more used as a binder, shiratama powder, fresh powder,
Examples include potato starch, corn starch, wheat starch, and the like, and white egg flour made of amylopectin, which has a higher viscosity, is most preferable. If the purity is less than 70%, sufficient viscosity cannot be obtained, and the effect of the present invention cannot be obtained, which is not preferable. In use, it is preferable to use it in a powder form so that it can be uniformly mixed in glutinous rice. Further, if the fineness is set to 50 to 150 meshes, it is preferable that an appropriate space possessed by the glutinous rice and the ingredients is not lost and the workability is good.

Chinese chimaki glutinous rice is the main ingredient, but the amount of starch added is about 10 to 30 parts by weight for 100 parts by weight of glutinous rice having a water content of 70%, and for white shiratama powder and shinshin powder. 7-for starch with a purity close to 100%, such as potato starch, corn starch, wheat starch, etc.
About 25 parts by weight may be added.

Other ingredients include 100 parts by weight of glutinous rice having a water content of 70%, 5 to 15 parts by weight of water, 0.2 to 1.0 parts by weight of edible oil, and ingredients such as vegetables, meat and seafood. ,
Seaweed, soybean products, dry matter, etc. are preferably cut into lines and diced, and an appropriate amount of seasoning is added. The stick to which the Chinese dumplings are attached is a plate-shaped or stick-shaped stick,
The material is wood, paper, plastic, bamboo, etc.
It is preferable to roughen the surface.

The Chinese dumpling with a stick of the present invention is obtained by the following manufacturing process. (1) Wash the glutinous rice and soak it in water for about 30 minutes (swell the glutinous rice). (2) Raise glutinous rice from water (at this time, the moisture content is 70%
Has become). (3) Add starch having a purity of 70% or more and mix.
If starch is added when glutinous rice is soaked in water, it will become sticky, so be sure to pull up the soaked rice from water before adding and mixing starch. (4) Add water for starch with a purity of 70% or more,
Mix. (5) Steam. (6) Fry the ingredients with cooking oil. (7) Mix the seasoning and the ingredient in (6). (8) Mix the mixture of (7) and the steamed rice containing starch of (5). (9) Form and attach to the rod. After attaching to the stick, you may wrap it with bamboo skin leaving the handle.

[0010]

According to the present invention, by mixing starch with a purity of 70% or more as a binder with a Chinese dumpling material, a Chinese dumpling with a stick that does not fall off or slip off can be easily carried out. Because you can get it, you can easily eat Chinese rice dumplings with high oil content without touching it,
It is also hygienic.

[0011]

EXAMPLES Examples of the present invention will be described below. Steamed mixture Moisture content 70% Sticky rice 100 parts by weight Shiratama powder 10 〃 Water 5 〃 Seasoning liquid mix Soy sauce 42.5 parts by weight Sand sugar 15.0 〃 Sake 13.0 〃 Dashi no moto 13.0 〃 Caramel 1.5 〃 Food Salt 3.0 〃 Water 12.0 〃 Mixtures Soy white squeezing oil 45 parts by weight Pure lard 35 〃 Pure sesame oil 20 〃 Long onion 25 〃 Shiitake 20 〃 Dried small shrimp 10 〃 100 parts by weight of steamed rice Liquid 7〃 ingredients 2〃

100 g of Chinese dumpling made from the above materials
10 pieces were prepared by adhering to a portion 10 cm from the tip of a flat wooden rod having a length of 20 cm, a width of 1.5 cm and a thickness of 0.3 cm, in the form of a slender dumpling having a diameter of 4 cm. Drop test Using the handle of the rod as a fulcrum, it was shaken up and down by hand with a vibration of 50 cm at a speed of 2 seconds / time. As a result, all the Chinese dumplings did not drop even after 10 times.

Comparative Example In the Chinese dumpling material of the above Example, a Chinese dumpling was made from a material to which white pearl powder was not added, and it was attached to a rod body in the same manner as in the Example, and the above drop test was conducted. As a result, all the Chinese dumplings could not withstand the vibration at the first or second time and fell.

Claims (1)

[Claims] 1. A stick-shaped Chinese dumpling prepared by adhering to a stick a Chinese dumpling containing glutinous rice, ingredients, and edible oil, and further mixed with starch having a purity of 70% or more as a binder.