JPH0657114B2 - Method for producing baked rice food - Google Patents

Description

Detailed Description of the Invention a. TECHNICAL FIELD The present invention relates to a method for producing a baked rice food product using rice such as rice burger, pizza rice, and baked rice ball,
More specifically, the present invention relates to a method for producing a baked rice food product in which a cooked rice is mixed with a rice-binder binder, compression-molded into a predetermined shape, and then pre-baked or steamed after humidification by spraying and then seasoning, followed by main baking. It is a thing.

B. Conventional technology Conventionally, for forming rice foods such as rice balls and sushi rice, it is necessary to hold the cooked rice with nothing but the seasoning and hold it with bare hands, or press it into a wooden mold to mold it, or
It was carried out by a known means, for example, the method disclosed in Japanese Patent Publication No. 58-51748.

And when baking the thing shape | molded by such a method, for example, a rice ball, it baked in the various oven as it was.

C. Problems to be Solved by the Invention When a food is molded only by the viscosity of the rice cooked as described above, a lump-shaped one such as rice ball or sushi rice can be molded, but a thin plate-shaped one. It was not possible to form thin and long finger type rice snacks.

Also, in recent years, the food service industry has flourished, and many rice-based rice balls and rice burgers have come to be sold, but these rice foods are easily damaged and are mass-produced and stocked. I couldn't leave it.

On the other hand, with the development of freezing technology and the spread of freezer-refrigerator,
Frozen foods have become widespread and have been widely used in general households, but rice foods have not been commercialized due to the problem of quality deterioration caused by freezing cooked rice.

Furthermore, when making baked rice balls and the like, heat is straightly absorbed up to the core in the baking process in an oven, water inside the rice balls evaporates, and as a result, it easily loses its shape.
There was a drawback that the surface was apt to burn more than necessary, and not only the appearance but also the flavor and mouthfeel were significantly impaired.

D. Means for Solving the Problems In view of the problems as described above, the present invention can mold not only lumps but also thin ones and elongated ones, and can be deformed by firing, or can be frozen and stored. The present invention provides a method for producing a baked rice food product that does not cause a deterioration in taste or quality deterioration. Of the molding rice 9, a humidifying step of spraying water on the surface of the molding rice 9, a pre-baking or steaming step of gelling the cooked rice binder mixed in the molding rice 9, It is characterized in that a seasoning step of applying the seasoning liquid 18 on the surface and a final firing of the seasoned forming rice 9 are performed.

E. Function The cooked rice 1 is mixed with the cooked rice binder, and the mixture is agitated and then compression-molded into a shape such as rice burger, pizza rice or roasted rice ball. The cooked rice 9 is coated with the cooked rice binder on the surface of each rice grain. By the gelling effect of pre-baking or steaming after humidification, the binding force is remarkably increased to prevent the shape from being deformed, and at the time of the main baking, the surface is first dried and solidified to prevent evaporation of moisture in the inside. Therefore, it can be baked in good condition and eaten deliciously.

F. Example Hereinafter, one example of the implementation of the method for producing a baked rice food according to the present invention will be described in detail with reference to the drawings.

In consideration of the added liquid, rice 1 cooked in a solid state is fed into a hopper 2 with a conveyor 2a, and a natural food paste aqueous solution 3 as a rice-binder binder is placed in the rice and stirred with a stirring bar 4 in the hopper 2. After uniform mixing, it is sent to the rice forming machine 5 in the next step.

The above-mentioned aqueous solution of natural paste 3 is a 15% aqueous solution of natural paste in which albumin (egg white) and starch (eg potato, sweet potato, waxy corn starch) are mixed at a ratio of 1: 2. The rice grains of rice 1 are stably bound to each other due to the viscosity. Therefore, the rice 1 used in the present invention may be cooked rice such as fried rice, in addition to ordinary cooked rice.

The aqueous solution of natural paste 3 for food is supplied by a sprayer 6 as shown in FIG. 1, for example.

Next, the rice 1 sent to the rice forming machine 5 is gradually compressed as the pair of left and right compression belts 7, 7 whose downward spacing is gradually narrowed is progressively compressed and the rice 1 is formed. A net conveyer 11 as a molding rice 9 having a predetermined shape, which is extruded by a molding die 8 disposed below
Is sent to the next humidification step.

The molding rice 9 manufactured as described above is the second
As shown in the figure, the inside shape of the mold 8 causes the rice ball 9a
Or a burger rice 9b, or a finger-type rice snack 9c, which has been impossible to form in the past, and the like, and is formed into various shapes.

Next, the forming rice 9 sent by the net conveyer 11 as described above is sent to the humidifying device 12, and water is sprayed on the surface of the forming rice 9 from the sprayer 13 provided therein. The excess water at this time is collected in the water collecting tank 14 below.

Further, the oven 15 is used on the net conveyor 11.
And is pre-fired or steamed before the main firing described later.

The oven 15 may be a gas oven, a microwave irradiation type reel oven, a steam oven, or the like, but the steam oven is used at 80 ° C to 9 ° C.
It is desirable to steam at 0 ° C for about 3-5 minutes.

As a result, the molded rice 9 in which the natural food paste aqueous solution 3 is uniformly mixed is gelated in the aqueous solution 3 and has excellent water resistance and cold resistance, so that deterioration of the quality of the rice during frozen storage can be prevented. .

In particular, by interposing a moistening step with a water spray before pre-baking and steaming, the gelation of the aqueous solution 3 becomes quick and reliable, and the shape retention of the molding rice 9 is further increased.

Next, the forming rice 9 pre-baked and steamed by the oven 15 is further conveyed to the net conveyor 11 and sent to the seasoning liquid coating device 16 and the forming rice 9 is prepared by the sprayer 17 provided therein. The seasoning liquid 18 is applied to the outer surface.

The excess seasoning liquid 18 at this time is collected in the lower tank 19 and reused.

The seasoning liquid 18 contains, for example, soy sauce as a main material,
If necessary, other seasonings and spices are added.

Finally, the shaped rice 9 seasoned as described above is transferred into the oven 20, where it is heated and baked to be baked rice food such as baked rice balls and sent to the next step.

The oven 20 may be of any type such as a gas oven, an oven using a far-infrared heater, a microwave irradiation type reel oven, etc. as long as the surface of the molding rice 9 can be burnt brown.

G. EFFECTS OF THE INVENTION As described above, in the method for producing a baked rice food according to the present invention, the cooked rice 1 is mixed with the food natural paste aqueous solution 3 in which albumin and waxy cornstarch etc. are mixed as a rice-binder binder, and the mixture is agitated. After compression molding into a shape, spraying with humidifying water, pre-baking or steaming to completely gelate the natural paste aqueous solution 3, seasoning with the seasoning liquid 18, and finally baking, so that the cooked rice itself In addition to the adhesiveness of No. 1, a stronger binding force is added by the gelling agent, and as a result, the shape-retaining force of the molding rice 9 is significantly increased and the shape is less likely to lose its shape. It is also possible to manufacture other thin plate-shaped rice foods (which can be cooked and eaten in the same manner as fried potatoes).

In addition, the quality of cooked rice does not deteriorate even when frozen,
Allows long-term storage.

Furthermore, the whole baking process and baking time can be shortened, and the entire device can be downsized, and the molding rice 9 can be baked in a good fox-colored state, which not only looks good but also has a flavor and mouthfeel. Also has an advantage that an excellent product can be easily provided.

For example, in order to bake the forming rice 9 in a good condition only by the main firing step without the preliminary firing step, the surface will be unnecessarily advanced in a large oven of about 20 to 30 meters or the surface will be unnecessarily large. Although there is a risk of burning, it is possible to reduce the size of the oven 20 for main baking to 10 meters or less by performing preliminary baking.

Therefore, even if the pre-baking oven 15 is added, the baking apparatus as a whole can be made much smaller.

[Brief description of drawings]

FIG. 1 is a process drawing showing an example of carrying out the method of the present invention, and FIG. 2 is a perspective view of forming rices 9a, 9b, 9c of various shapes. Main symbols in the figure 1 ... Rice 3 ... Food natural paste aqueous solution 5 ... Rice molding machine 9 ... Molding rice 12 ... Humidifier 15 ... Oven 16 ... Seasoning liquid applicator 20 ... Oven

Claims (1)

[Claims] 1. A rice forming step in which a cooked rice 1 is mixed with a rice rice binder and stirred, and then a rice forming machine 5 is compression-formed into a forming rice 9 having a predetermined shape, and water is sprayed onto the surface of the forming rice 9. A humidifying step, a pre-baking or steaming step for gelling the cooked rice binder mixed in the forming rice 9, a seasoning step for applying the seasoning liquid 18 on the surface of the forming rice 9, and a final seasoning forming A method for producing a baked rice food product, which comprises performing main baking of rice 9.