JPS597299B2 - Method for producing croquette-shaped frozen seasoned rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen seasoned cooked rice in the form of croquettes.

The amount of cooked rice served for daily consumption is approximately 1.2 to 1.
The rice is cooked by adding 1.3 times the weight of water.

In other words, at this water addition rate, all of the water added is absorbed by the rice, and the resulting cooked rice becomes gelatinized and swells plumply at °C, and the surface of the rice grains becomes moderately sticky, allowing the rice grains to coagulate properly. wear it.

Rice with such binding properties is considered to be a ``delicious meal'' that most closely matches the texture of Japanese people.

By the way, it has a moderate binding property as described above, and therefore ``
Even if rice is considered to be a delicious meal, if it is frozen and turned into frozen rice, the soluble starch that binds the rice grains will undergo freezing denaturation, so such rice should not be heated. It is no longer possible to restore cooked rice to its original cohesive properties.

Of course, even with such frozen rice, if you add seasonings such as salt, soy sauce, sauces, or fats and oils to the rice before freezing, or ingredients such as meat, seafood, or vegetables, you can make the rice seasoned. The taste can be improved to make it edible.

However, most seasonings and ingredients used to season rice are factors that inhibit the cohesiveness of rice grains, even though they have the effect of improving the taste of frozen rice. When it is heated during serving, it becomes even more dry and has no cohesive properties, and therefore has the disadvantage that its flavor is significantly different from that of the original seasoned rice that is not frozen.

Invention?・This is an attempt to solve the drawbacks of frozen seasoned rice.

That is, an object of the present invention is to provide a method for producing frozen seasoned rice in the form of croquettes, which can be restored to seasoned rice with good cohesiveness and taste simply by heating.

Inventor Q: Seasoned cooked rice obtained by mixing boiled rice obtained by rolling rice with a powdery substance that becomes viscous when dissolved in water, such as skim milk powder, and a liquid seasoning such as tomato ketchup. It was discovered that due to the effects of these two additives, it is not susceptible to freezing denaturation even when frozen.Based on this knowledge, as a result of further trial production and study, the present invention was completed.

When producing frozen seasoned rice in the form of croquettes, the present invention adds skim milk powder, strong flour, sticky rice flour, and other ingredients to the cooked rice.
It is characterized by mixing one or more types of starch powder, dried egg whites, liquid seasonings, and appropriate ingredients as necessary to obtain seasoned cooked rice, shaping the rice into any desired shape, coating it, and then freezing it. be.

Here, liquid seasonings include seasonings that are liquid themselves, such as soy sauce, tomato ketchup, vinegar, or sauces, as well as powdered or solid seasonings such as salt, sugar, mustard powder, or curry powder, in water or liquid form. It also includes liquids mixed with other seasonings.

In carrying out the present invention, first, water is added to raw rice and cooked to obtain cooked rice.

There are no particular restrictions on the conditions for cooking rice, and any conventional method may be used.

Also, when cooking a large amount of rice at once, it is convenient to use a double pot.

In addition, the most delicious meal can be obtained by cooking rice so that 225 to 240 tons of cooked rice is obtained from 100 volts of raw rice.

Steamed rice cannot be used in the present invention because it has a low water absorption and is harder than cooked rice, so if it is seasoned, it becomes dry and non-cohesive.

Next, the cooked rice is seasoned by mixing one or more of skimmed milk powder, strong flour, waxy rice flour, starch powder, and dried egg white as a binding agent with a liquid seasoning.

It is important that this seasoning work is done sufficiently to ensure that the taste of the cooked rice does not deteriorate even if it is frozen.

In addition to the above-mentioned binders, rice flour, wheat flour, udon flour, gum, etc. have been considered as binders for cooked rice, but according to the inventor's tests, these binders other than the above-mentioned ones are suitable for frozen seasoned cooked rice. It was found that this could not contribute to the improvement of the binding properties.

The amount of the above-mentioned binder added is based on the total amount of raw materials for frozen seasoned rice (
(excluding water added to raw rice during cooking)
4 weight ratio, preferably 3 to 3.5 weight ratio.

If the amount of the binder added is less than 1 weight factor, the effect of improving the binding properties of frozen seasoned cooked rice will not be significant, while if it exceeds 4 weight factors, the seasoned rice will have a powdery flavor. Also, the purpose of the present invention cannot be achieved.

In addition, the amount of the above-mentioned liquid seasoning added is ``C'' for all raw materials.
A range of 1 to 4 weight coefficients is most desirable in terms of taste and binding properties of cooked rice.

When seasoning rice, adding your favorite ingredients can further improve the taste of rice.

In addition to meat, seafood, or vegetables, the ingredients used here may be plant-based pseudo-meat made from soybean protein or the like.

Note that it is preferable that the ingredients used be seasoned in advance by adding edible oil and seasonings.

Furthermore, in the case of meat and seafood, ground meat may be used.

According to the present invention, even if approximately equal amounts of ingredients are added to cooked rice, the cohesiveness of frozen seasoned cooked rice does not decrease. Most preferably, .5 times the weight is added.

Note that the liquid seasoning does not need to be added directly to the cooked rice; for example, the liquid seasoning and the ingredients may be mixed first to season the ingredients, and then this may be added to the cooked rice to season the cooked rice.

The paddy and the thus obtained seasoned cooked rice are molded into any shape such as a rice ball, a bale, a dumpling, etc. using a molding machine or by hand.

During shaping, the rice grains may be stirred and compacted according to preference so that the rice grains do not retain their original shape.

The molded product is then dipped in a batter prepared by a conventional method to coat it and then frozen to obtain frozen seasoned cooked rice.

As described above, according to the present invention, flavored cooked rice can be frozen by the action of one or more of skim milk powder, strong flour, sticky rice flour, starch powder, and dried egg white as a binder and liquid seasoning. Not only can the deterioration of the binding property and taste be prevented, but also the binding property can be maintained even when a considerable amount of ingredients are added to the seasoned rice in order to improve the flavor of the cooked rice.

Therefore, the croquette-shaped frozen seasoned rice obtained by the method of the present invention can be restored to seasoned rice having the same cohesiveness and taste as freshly cooked seasoned rice simply by soaking it in oil or steaming it.

Since it can be easily adjusted and suits children's tastes, it is ideal for school lunches or as a staple snack.

Examples will be described below.

Example 56 breasts of fresh water were added to commercially available standard price rice 40K4 and cooked in a double pot for 30 minutes to obtain 94 kg of cooked rice.

To this rice, skim milk powder IKf, dried egg white IK9, margarine 2Kf in a boiler, chopped onions 20K
g・35~ ingredients made by mixing 10 kg of minced pork and 10 kg of soybean protein pseudo-meat and 10 kg of tomato ketchup
・Clear water 1.5Kg・Salt 0. Add 12 kg of liquid seasoning mixed with 5 kg and mix thoroughly to make seasoned rice 14
3 I got embarrassed.

This seasoned rice was solidified into a bale shape of 1 piece 6 (Ni') using a molding machine, dipped in a separately made flour batter, and then stored in a -20°C refrigerator and frozen to yield 2,390 pieces of frozen seasoned rice in the form of croquettes. I got it.

After storing this croquette-shaped frozen seasoned rice at -20℃ for 30 days, I took it out of the refrigerator and served it with oil.
Both binding properties and texture were comparable to those of regular seasoned cooked rice, and it was very delicious.

Claims (1)

[Claims] 1. Mix the cooked rice with one or more of skim milk powder, strong flour, sticky rice flour, starch powder, dried egg white, liquid seasoning, and appropriate ingredients as necessary to obtain seasoned cooked rice, which can be shaped into any shape. A method for producing frozen seasoned rice in the form of croquettes, which is characterized by forming the rice into a croquette, coating it, and then freezing it.