JP3867938B2 - Grilled rice balls skewered on long and flat skewers - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a grilled rice ball skewered on a long and flat skewer that can easily eat rice by having a long and flat skewer. More specifically, the present invention is a rice ball that is made by adding a binder to cooked rice, and the rice ball can be removed from the skewer even in an abuse test in which it is lightly shaken 20 times with a skewer by heating in a microwave oven. It is related to a skewered grilled rice ball that does not break.
[0002]
[Prior art]
Conventionally, rice with a grip bar has been developed as a rice that is convenient to carry. In order to fix cooked rice to the gripping rod without adding a binder, the binding power of the cooked rice itself is weak and the fixing power to the gripping rod is weak, so the cooked rice tends to collapse or come off the gripping rod, If you squeeze it tightly to increase its fixing and binding power, the texture becomes too hard and you lose its value as a food. Furthermore, when rice is mixed with seasonings and ingredients, it is more difficult to bind the rice and fix it to a gripping bar. Therefore, in Japanese Patent Application Laid-Open No. 2-276544, dry powdered egg white is mixed as a binder in cooked rice, or liquid egg white is applied to a portion where a gripping rod is inserted to solidify and bind the egg white layer. The binder is used to fix the grip rod. In addition, in the microfilm (see Japanese Utility Model Publication No. 63-163186) of the actual application No. 62-54959, viscous rice is used, the skewer is inserted, the handle is held, and the rice ball is repeatedly turned over. It is baked evenly and bound by baking the surface uniformly, and here too, rice is made sticky and a skewer with a special structure is used.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a grilled rice ball that does not contain a binding agent skewered with a simple skewer and a method for producing the same. More specifically, the present invention can easily cook rice by having a skewer, and the rice is not easily broken or detached from the skewer during eating, and has a good texture and cooked rice. It is an object of the present invention to provide a skewered grilled rice ball fixed on a skewer without adding a binder to the cooked rice and a method for producing the same.
[0004]
[Means for Solving the Problems]
In order to solve the above prior art, the present inventors have intensively studied, and by making the skewer flattened and skewered after grilled rice balls, the rice is left as it is without adding a binder. When skewering, even if the fixing strength and binding strength are moderately strong and the texture is not too hard, the texture of the skewered rice ball with a strong fixing force to the skewer can be obtained. The present invention has been found and completed.
[0005]
The present invention is a skewered baked rice ball, characterized in that the skewer is elongated and flat, and the baked rice ball that is not too hard on the flat surface is firmly fixed. Is the gist. In other words, the present invention is a skewered grilled rice ball in which the binding force is not put on the cooked rice, and the skewer has a long and flat shape, and the grilled rice ball whose texture is not too hard on the flat surface is firmly fixed. The main point is the skewered grilled rice balls that are characterized by The above-mentioned fixing strength is the strength that does not come off the skewer while eating, but does not sacrifice the texture of the grilled rice ball, that is, firmly fixed without being hardened too much It is strength. Such fixing strength can be realized because of the use of a long and flat skewer. Moreover, it is because it was skewered after being cooked and pressed and fixed. That is, the present invention is to stab a long and flat skewer on a baked rice ball, stab while putting the pressure in the mold when staking the skewer, and apply pressure again so that the rice grain does not recover after stabing the skewer. The main point is the skewered grilled rice balls produced by
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The skewer used in the skewered grilled rice ball of the present invention has a long and flat shape, and examples include a bamboo skewer that is long and flatly cut and a wooden skewer that is long and flatly formed. The specific size can be appropriately changed according to the purpose of use. For example, for use in an amusement park or the like, when skewering two triangular grilled rice balls, each of which is 50 g grilled, a wood skewer with a width of 10 mm, a length of 140 mm, and a thickness of 2 mm is used. For the purpose of use in a restaurant or the like, when skewering 2 pieces of triangular grilled rice balls, each of which is 50 g, a bamboo skewer having a width of 9 mm, a length of 140 mm and a thickness of 2 mm is used.
[0007]
The raw-baked rice ball of the present invention is a grilled rice ball in which rice balls of an arbitrary shape are subjected to primary baking, secondary baking and twice baking. Since it is a skewered grilled rice ball, not a skewered dumpling, it is preferable that the grilled rice ball has a certain size. A plurality of, for example, two skewered rice balls, each having a certain size, such as 50 g of grilled rice, are preferred because they are skewered. The shape is arbitrary, but a flat shape having substantially flat surfaces on both the front and back surfaces such as a triangle is preferable in order to increase the fixing force by pressing the flat surface of the elongated flat skewer during molding.
[0008]
The rice ball of any shape is a molded product of a cooked rice normal molding machine adjusted to around 60% by removing the moisture on the surface of the rice particles by air drying after cooking rice, vacuum cooling or the like. The amount of water lost when the cooked rice that has been cooked deliciously with rice and containing about 65% of moisture is adjusted to around 60% by air-drying, vacuum-cooling, etc. is adjusted to around 60%. The moisture of about 3% by weight in the weight is lost. When there is too much said loss | disappearance water | moisture content, the binding property between rice grains will be lost, a moldability and intensity | strength will fall, and there exists a tendency for food texture to worsen. If the amount of water lost is too small, softness remains in the rice grains, so that the starch in the rice grains flows out by being kneaded during mixing and molding, and the moldability and the persistence of the rice grains tend to decrease. When the surface moisture is adjusted after cooking in this way, the surface of the cooked rice particles comes to have a hardness with an appropriate elasticity, and the resistance to external stress during mixed molding is enhanced, and the starch in the cooked rice particles Since elution is suppressed, the moldability is greatly improved without exposing the glue portion even when pressure is applied during rice ball molding. Examples of the surface drying means include a hot air dryer at 150 ° C., a vacuum cooler, and a cold air cooler. In the case of a vacuum cooler, the moisture is adjusted to the above range while rapidly cooling in a reduced pressure state. Therefore, it is preferable because the surface of the rice grain has a moderately elastic hardness and is hygienic.
[0009]
The skewered grilled rice ball of the present invention firmly fixes the grilled rice ball whose texture is not too hard on the flat surface of the skewer. The strength of the fixation is that it does not come off the skewer while eating, but it does not sacrifice the texture of the grilled rice balls, that is, firmly fixed without being hardened too much It is strength. Specifically, the skewered grilled rice balls of the present invention are evaluated as having a texture of the skewered grilled rice balls that is normal or not too hard in the sensory test and can withstand the abuse test conducted as follows. It has a fixing force and a binding force.
In the abuse test, two frozen grilled rice balls, each of which is 50g in size, were frozen on a wooden skewer 10mm wide, 150mm long and 2mm thick, and thawed for 2 minutes 30 seconds in a 500W microwave oven. Then, hold the skewer and lightly shake it 20 times.
The result of 150 samples was that 100% of the product of the present invention was not broken.
[0010]
Explaining the manufacturing method of the skewered grilled rice ball of the present invention, slicing a long and flat skewer into the raw grilled rice ball, stabging into the mold when staking the skewer, applying the pressure, and restoring the rice grain after stabing the skewer By applying pressure again, the skewered rice balls are produced. The manufacturing equipment used for the above manufacturing is an automatic skewer that has been marketed before the filing of the application, and is provided with a mold that puts the grilled rice balls on the skewer. It is improved for skewered rice balls such as adding pressing means.
[0011]
The skewered rice ball of the present invention is a product obtained by deforming a frozen baked rice ball, and is usually distributed by freezing.
In general, commercially available rice balls are distributed at room temperature, chilled temperature range, or frozen. The above rice balls are manufactured manually or using a molding machine. In this case, in order for the rice ball to have an appropriate texture and keep its shape, it is necessary to moderately enhance the binding property of the pregelatinized starch on the cooked rice surface by adding external stress to the extent that the cooked rice does not collapse. However, the rice balls produced in this way have the disadvantage that when stored frozen, the binding power of the rice grains decreases and the shape retention and texture deteriorate when thawed. Moreover, the adjustment of the strength of the external stress added to maintain the binding property of the cooked rice surface and its shape varies depending on the shape and quality of the rice. However, even if the skewered grilled rice ball of the present invention is frozen, if the frozen product is thawed and eaten, the texture is evaluated as normal or not too hard in the sensory test, and it can withstand the abuse test Since it has adhesive strength and binding strength, it can withstand long-term storage.
[0012]
[Action]
By adopting a long and flat skewer, the flat surface of the skewer and the flat surface of both sides of the rice ball are parallel, so that the pressure works effectively and the flat surface of the skewer is not over-hardened The rice can be firmly fixed. By using only the adhesive strength of the cooked rice itself, a stable fixing force is produced between the cooked rice and the skewer, and it is possible to prevent the cooked rice from being broken or detached from the skewer. It is easy to eat cooked rice with a good texture, can be eaten without touching the cooked rice, is hygienic, and convenient to carry. In addition, by skewering and pressing and fixing after grilled rice balls, it is possible to firmly fix the cooked rice on the flat surface of the skewer without over-hardening the whole cooked rice, especially by putting it in the mold and putting it under pressure. . Moreover, by not adding extra additives such as a binder to the cooked rice, the taste of the cooked rice itself can be tasted, and the flavor of the soy sauce can be utilized.
[0013]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
[0014]
Example 1
Embodiments of the present invention will be described below with reference to FIGS.
FIG. 1 shows an embodiment of the present invention, and is a top view of a grilled rice ball in which two triangular grilled rice balls each having 50 g grilled are skewed. As the skewer, a long and thin wooden skewer having a width of 10 mm, a length of 140 mm, and a thickness of 2 mm is used. As shown in the cross-sectional view of FIG. 2, the skewer penetrates through the center of the two grilled rice balls and reaches almost the apex, thereby increasing the fixing area between the skewer and the rice balls.
[0015]
The manufacturing method of the grilled rice ball which skewed two triangular grilled rice balls of FIG. 1 is demonstrated.
Cook the washed rice in the usual way. The cooked cooked rice is loosened and the water on the surface of the cooked rice particles is removed by vacuum cooling and adjusted to around 60%. Next, in the forming step, the rice is packed into a mold in an appropriate amount, for example, about 60 grams, and formed into a triangular rice ball.
Triangle rice balls are first baked, and during secondary baking, soy sauce is applied to both the front and back sides and baked fragrantly to obtain a 50 g baked triangle rice ball.
As the skewer, the above-mentioned long and flat cedar skewer is used. Kushizashi-yaki rice balls are placed in a mold that has two molds for forming one rice ball, and 2 pieces of baked rice balls of 50g are put in, and the cedar skewers are inserted from the skewer insertion part of the mold to make 50g baked. Make two grilled rice balls. When re-forming, (a) piercing the skewer into the secondary baked, (b) putting the skewer into the mold and stabting under pressure, (c) after piercing the skewer, The pressure was applied again so as not to restore.
[0016]
Comparative Example 1
For rice balls that do not burn the skewer on the second-baked food and do not bake the surface, after putting the skewer into the mold and applying pressure, "Re-pressing the rice grains so that they do not recover".
[0017]
Comparative Example 2
“Skewering the second-baked food” and “Putting the skewer into the mold and applying pressure while performing the skewer” were carried out. The one that did not execute "applying pressure".
[0018]
Results of Abuse Test and Sensory Test The abuse test was performed as described above.
As a result of the abuse test with 150 samples, 100% of the examples of the present invention overcame the abuse test. Comparative Example 1 was overcome by 0%, Comparative Example 2 was overcome by 60%, and cracking occurred in 40%. In the sensory test, the texture of the example product of the present invention that overcame the abuse test was examined by 10 well-trained panelists. The evaluation was performed in a five-step evaluation of soft, normal, slightly hard, hard, and too hard. All 10 were normal results.
[0019]
【The invention's effect】
INDUSTRIAL APPLICABILITY The present invention can provide a skewered grilled rice ball that is not broken during cooking and does not come off the skewer, has a good texture, and is fixed to the skewer with the cooked rice as it is.
[Brief description of the drawings]
FIG. 1 is a top view of a skewered grilled rice ball of the present invention from an obliquely upper side.
FIG. 2 is a cross-sectional view at half the thickness of the skewered rice ball of FIG.

Claims (4)

  A piece of rice ball that weighs 50g or more and does not use a binder or pasted rice is put into a mold, and a long and flat skewer is stabbed under pressure, with the flat surface of the skewer A method for producing a skewered onigiri, characterized in that the skewer is stabbed so that the flat surfaces of both the front and back sides of the rice ball are parallel to each other, and after the skewer is squeezed, pressure is applied again so that the rice grains do not recover. A process according to claim 1 of the skewer sit grilled rice balls put grilled rice balls of the above two types. As skewer method according to claim 1 or 2 skewers sit grilled rice balls using elongated sharpened flattened bamboo skewer. As skewer, elongated process according to claim 1 or 2 skewers sit grilled rice balls used Kikushi shaved made flat.

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