JP2013198468A - Method for producing rice ball coating shell, rice ball coating shell, method for producing shell-coated rice ball, and shell-coated rice ball - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new technique for producing and using Shonai wheat gluten bread, which allows anyone to easily and efficiently make an entirely new rice ball using a wheat gluten bread dough by utilizing features of baked wheat gluten bread in which the wheat gluten bread dough can be thinly rolled up and baked hard.SOLUTION: In a method for producing a rice ball coating shell, the rice ball coating shell for making boiled rice 5 into a massive formed by filling a shell body 2 with the boiled rice is produced by (D) molding and baking the shell body 2 so as to be composed of a plurality of divided bodies 20, 20 in either stage (B or C) of the stage (B) in which a wheat gluten bread dough 1 obtained by (A) kneading a raw material is thinly rolled up or the stage (C) of a baked dough 10 baked to a moldable extent after (A) kneading and (B) thinly rolling up the wheat gluten bread dough 1, the plurality of divided bodies 20, 20 being restorable to the original shell body 2 having an overall shell shape of one rice ball only by combining them.

Description

    The present invention relates to the manufacturing, processing, transportation, and sales technology of rice ball shells. For example, a new form is formed by using a dough constituting a plate-like rice cake represented by “Shonai”. From the field of providing and selling equipment and equipment necessary for manufacturing, transportation, storage, use and sales, as well as the fields of manufacture and provision, materials necessary for those materials, machinery and parts, For example, the field of providing wood, stone, various fibers, plastics, various metal materials, etc., the field of electronic components incorporated in them, the control-related equipment that integrates them, the field of various measuring instruments, the equipment, the equipment We tested and researched the fields generally called industrial machinery, such as the field of power machinery, the electric power used as energy, the electric power that is the energy source, and the field of oil, as well as those facilities and instruments. , Fields related to display, sales, import / export of these, generals, fields related to the collection and transportation of garbage debris generated as a result of their use, equipment for making them, and operation of equipment, etc. There is no technical field that is not related to the new field that cannot be envisaged at present, such as the recycling field that efficiently recycles garbage.

(Points of interest)
A special product of Sakata City, Yamagata Prefecture, Shonai Coffee is a rice cake made by adding water to kneaded high-quality flour and wheat gluten, kneading the thin dough into a plate, and baking it into a plate. Noboribetsu is rare in the country, and since it was recommended by Sanai Tadayoshi, Shonai Matsuyama, it was developed as a major industry in Sakata City (formerly Matsuyama Town), and its plate shape is Kitamaebune. It was said that it became a characteristic plate shape so that it could easily be loaded on a ship when trade in Japan became popular, and now it has become established as a special product in the Shonai region of Yamagata Prefecture. Until it is said, it can be cooked instantly just by crushing it into boiled miso soup, soy sauce, soup, etc., and adding it as it is, cooking it after fully absorbing water like a common rice cake There is no need to cook, boiled, sukiyaki, stewed In addition to being able to put it as it is, it can be easily cooked for children's snacks or beer snacks by fried lightly with oil and sprinkled with salt or sugar, etc. It is a very useful food when placed.

    These dried potatoes are not only excellent in preservation but also rich in plant protein, and are said to have been a valuable protein source for the priests who do not eat meat in the past. It contains components such as zinc, arginine, niacin, and glutamic acid, and glutamic acid is said to play an indispensable role in the development of intelligence. In addition to baby food, it is also regarded as a health food, and Shonai rice cake, which is said to be gentle to the body, is mixed with high-quality wheat flour protein (gluten) as the main ingredient, thinly spread by hand, It is rolled and baked and finished in a plate shape. It is suitable for any dish and is highly preserved, making it ideal for gifts. It is known as.

    On the other hand, in daily life, it has been a long time since we left the rice, and it has become impossible to easily incorporate rice into the diet, especially among young people, mutual income groups, and general and single employees. It is inconvenient to eat and carry rice easily, and as a result, even if you want to eat it, you have to remove it from the staple food, like bread and other instant foods If it becomes possible to improvise without having dishes on the table, and therefore without sacrificing hands, the consumption of rice, a traditional staple food and health food in Japan, is expected to break away from the current situation and consume considerably. Although it was thought that the nation's health would continue to be maintained more normally and it would be a great help for revitalizing agriculture, how to cook rice cooked at home is simple and quick In , Or to be able to carry it, it was considered to hold the key.

    As a result, it is difficult to open up more markets in Japan, for example, it is difficult to cultivate more markets than before by simply making proposals based on recipes. The form of rice that can be easily consumed by linking this ingredient to consumption of rice, with the idea that it should not only be used as ingredients for miso soup and boiled food, but also to propose new foods. I thought about using it for “rice ball” and tried and errored the possibility.

(Conventional technology)
Reflecting this situation, proposals that can be used to overcome this situation are not unheard of.
For example, as typified by what is proposed in Patent Document 1 (1) below, a so-called rice ball-shaped, bowl-shaped, or flat-shaped rice ball having a triangular shape is covered with a moderately thick tengu garment. It is fried in tempura oil, does not change its taste even when cooled, has a high-class feeling as a short-term preserved food or carry-on food, and can be a rice ball that can be provided at a low price, As shown in Patent Document 1 (2), a pair of belt side end standing guides are erected in the width direction of the conveyor belt on which the sheet-like food is placed, and the upper side of the sheet-like food is narrowed down A pair of left and right side pinching rollers for forming the section, and an upper surface shaping roller for pressing and shaping the lump food on the conveyor belt released from the belt side end raising guide. Can be installed easily, the rice is formed in a sheet shape, the ingredients are securely encapsulated, and it is difficult to lose shape, and it can supply rice balls with an excellent texture that can be easily released in the mouth. As in the apparatus and on the surface layer of rice balls (1), rice balls impregnated with a seasoning liquid containing vitamin B2 and xylitol alone or in combination are provided on the surface layer of rice balls, and the food is eaten by the yellow fluorescent action of vitamin B2. There are some things that can be visually recognized by the user, thereby enhancing the user's awareness of health promotion and having the effect of facilitating continued use.

However, as shown in the former patent document 1 (1), a rice ball that is wrapped in a tempura garment of moderate hardness and fried in tempura oil is applied after the rice ball is gripped. In addition, it requires a lot of man-hours to fry with tempura oil, and when it is mass-produced at the factory, it becomes expensive rice balls. When there is, you have to make a tengu from fresh ingredients, prepare a fresh and sufficient amount of tempura oil, and it is almost impossible to make it smartly and economically in the busy morning hours In addition, the rice ball manufacturing apparatus as in Patent Document 1 (2) is effective in efficiently producing a rice ball with a characteristic structure in which ingredients are wrapped with sheet-like rice. But eyes used in general household It is not suitable for efficiently making rice balls using rice bran, and rice balls with vitamin-enhanced and caries-preventing functions represented by Patent Document 1 (3) are on the surface layer of rice balls. Mixing or impregnating vitamin B2 or xylitol in powdered form or mixing as a liquid, impregnating the contained seasoning liquid, and mixing or impregnating vitamin B2 or xylitol either before or after the rice ball gripping process This is indispensable, and it is inconvenient to adjust the rate of mixing and impregnation with rice even in factory production and home production.
(1) Japanese Patent Laid-Open No. 7-128 (2) Japanese Patent Laid-Open No. 2010-187564 (3) Japanese Utility Model Registration No. 3161953

(Awareness of problems)
As mentioned above, the various rice balls and their production devices that have been proposed so far are all processed by rice balls, wrapped in a tengu garment, fried in oil, or seasoning. Since it requires multiple steps such as impregnating and mixing the liquid, it is difficult to make quickly and efficiently in a short time, and it is difficult to stabilize the quality of the produced rice balls, and above all, it is young Many people, housewives, single men, etc., do not get their hands dirty, make rice balls easily, eat on the spot, and carry them as lunch boxes. By taking advantage of the characteristics of thin and light plate-shaped shochu, based on various knowledge obtained so far and information from consumers Along with allowing dispel, it led to the idea that it is possible to achieve the development and commercialization of a completely new food possible to meet the consumer demand for rice balls.

(Object of invention)
Therefore, the present invention makes use of the characteristics of baked potatoes that can be baked hard by thinly extending the dough, and anyone can easily and efficiently make a completely new rice ball using ingredients such as potatoes. As a result of the long-term trial and error, many trial productions, and experiments, we finally started new development and research. In addition, a method for manufacturing a shell for a rice ball film, a rice shell film for a new structure resulting therefrom, a method for manufacturing a rice shell for a new film shell, and a rice shell for a film having a new structure thereby realized In the following, the configuration will be described in detail together with an embodiment representative of the present invention shown in the drawings.

(Structure of the invention)
As clearly understood from the embodiments representing the present invention shown in the drawings, the method of manufacturing the rice ball coating shell of the present invention basically comprises the following configuration.
That is, either at the stage of kneading dough with flour and gluten as the main raw material and extending it thinly, or at the stage of baked dough with kneading dough and kneading it thinly and baked to the extent that it can be molded At the stage, the outer shell of the appropriate thickness corresponding to the entire outer shell shape of the rice ball is molded and fired as a plurality of divided bodies, and rice is loaded into each of the plurality of divided bodies in a predetermined combination. As long as it is combined, it can be restored to the outer shell that has the entire outer shell shape of the original one rice ball. Is a method for manufacturing a shell for a rice ball film, the gist of which is a structure for manufacturing the rice cake.

    The method for manufacturing a shell for a rice ball film composed of this basic composition is, if expressed in different ways, a stage where koji dough made mainly of flour and gluten is kneaded and thinly spread, or the koji dough In one of the stages of the baked dough that is baked to the extent that it can be molded, the outer shell of the appropriate thickness corresponding to the entire outer shape of the rice ball is confronted with each other.・ Making and firing as multiple pieces that can form a rice ball shape by abutting, and then loading the rice into each of the multiple pieces and combining them in a predetermined combination, the original A structure that can be restored to the outer shell shape of the whole outer shape of a single rice ball, and the inside of the rice shell is made into a lump by loading rice into it. Made of The manufacturing method of the law film for a shell.

(Related invention 1)
In relation to the above-described method for producing a shell for a rice ball film, the present invention includes a shell for a rice ball film produced thereby.
That is, an outer shell having an appropriate thickness corresponding to the shape of the entire outer shell of a rice ball is composed of a plurality of divided bodies made of shochu, and when the multiple divided bodies are combined in a predetermined combination, the entire outer shell of one rice ball It can be restored to the outer shape of the shape, and the outer side of each of the plurality of divided bodies becomes one rice ball-shaped wrapping surface, and the inner side of the outer side is a container for rice. Each of which has a mutual abutting edge, and when the rice is loaded into each of the plurality of divided bodies and combined in a predetermined combination, the entire outer shell shape of the original one rice ball is exhibited. The basis of this invention, which is made into a lump with the rice loaded inside the body, gradually changes to a soft epidermis by absorbing the moisture of the rice, and can maintain a gluten-specific texture. Any one of the above described Grip is a rice ball film for a shell manufactured by the manufacturing method of the film for a shell.

(Related invention 2)
The present invention relates to the above-described method for manufacturing a rice ball coating shell and the rice ball coating shell manufactured thereby, and the present invention also includes a method for manufacturing a coating shell rice ball using them.
That is, each of the plurality of rice balls that can be restored to the outer shell shape of the whole outer shell shape of one rice ball shell of the rice ball shell produced by the method of manufacturing a rice ball shell according to any one of the above that forms the basis of the present invention. Rice is put in each container part of the divided body and ingredients as needed, and the mutual abutting edges are combined to form the whole outer shell shape of one rice ball. In addition, each rice ball shell is absorbed into the rice and gradually changes to a soft epidermis so that it can be maintained in a gluten-specific texture. This is a method for producing a shell rice ball for film utilizing the shell for rice ball film of the present invention.

(Related invention 3)
The present invention relates to a method for producing a rice ball coating shell, a rice ball coating shell, and a method for producing a shell rice ball using the rice ball coating shell. Includes shell rice balls.
That is, each of the plurality of rice balls that can be restored to the outer shell shape of the whole outer shell shape of one rice ball shell of the rice ball shell produced by the method of manufacturing a rice ball shell according to any one of the above that forms the basis of the present invention. Combined with rice loaded in each container part of the divided body and ingredients loaded as required, so that the mutual abutting edges of each other present the entire outer shell shape of one rice ball The rice cake shells are softly altered due to the moisture of the rice, and have a skin that can be maintained in a gluten-specific texture. It is the shell rice ball for film | membrane manufactured by the manufacturing method of the shell body for film | membrane of this invention which consists of the structure made into this.

    As described above, according to the method for manufacturing a rice ball shell according to the present invention, until now, it has been exclusively used as ingredients or ingredients such as miso soup, boiled food, snacks, etc. As a wrapping food, etc., it was not used at all. It is possible to efficiently produce a rice ball shell that can quickly make rice balls, and the manufacturing process basically follows the technology and process of making shochu. In particular, the process of kneading dough and spreading it thinly, and further, the process of making the dough into a baked dough and the manufacturing technology, etc. Existing facilities at the Kiso factory can be used as they are, and the subsequent molding and firing process can be mass-produced simply by preparing a mold with a predetermined shape. If the initial investment is made, it will be possible to produce economically thereafter, and an outer shell having an appropriate thickness corresponding to the entire outer shell shape of a rice ball will be placed by confronting and abutting two pieces of the same shape. By molding and firing so as to be composed of a plurality of divided bodies capable of forming individual rice ball shapes, it can be completed with one shape (one pattern) mold and can be produced extremely economically Excellent characteristics can be demonstrated.

    In addition, the outer surface of each rice ball coating shell has a concave-convex shape with a rice grain appearance on the outer side, and the inner side of the inner side has a concave-convex pattern and protrusions that improve adhesion and friction with rice, or By molding such as embossing so as to form innumerable small holes, the outer shape of the rice ball coating shell can be made to exhibit the appearance shape of rice grains on the outer surface of the rice ball. By improving the adhesion and friction of the rice to be loaded on the back surface of the rice shell, the shell of the rice ball coating is prevented from being inadvertently peeled off or detached after completion of the rice shell for the coating of the invention. It can be made stronger and more agglomerated.

    In addition, when a plurality of rice peep holes with an opening size and shape enough to allow rice grains to enter or peep over part or the entire surface of the rice ball coating shell are appropriately drilled in a suitable arrangement The loaded rice grains are fitted into each rice peephole and can be integrated more strongly, and the rice is loaded and combined into a lump to complete the shell rice ball for coating. Later, the white color of the rice exposed from the peep holes in the rice emphasizes the beautiful contrast with the fox color of the shell of the rice ball coating, or it can be visually confirmed that the rice is loaded with a strength other than white rice. It can be done.

    Then, in the final molding and baking process of the dough or baked dough, the outer surface of each rice ball coating shell that is a multi-part body and / or a part or all of the inner surface of the back surface Shells for rice ball coating by embossing at least one kind of wrapping ingredients such as seaweed, sorghum kelp, sesame seeds, salt, potatoes, pork, miso, pickled vegetables, shiso In addition to the flavor and taste of the body, the flavor, aroma, and nutritional components of each packaged food are added, especially when the packaged food is applied to the outer garment surface, improving the appearance of color and texture. The wrapped food can be laminated and firmly integrated within the appropriate range of the shell for the rice ball coating, and the wrapped food can be reliably prevented from being inadvertently peeled off or dropped off from the shell for the rice ball coating. Outside, at least one When the wrapped food is attached or deposited with the desired adhesion, the shape, texture, freshness, nutritional ingredients, etc. Adhering to the appropriate range of rice ball shells while maintaining the high quality of the wrapped food without damaging it, the effect that it can be provided as an excellent appearance and texture To play.

    Furthermore, the rice ball coating shell manufactured in the dried / cured state by the method of manufacturing the rice ball coating shell according to the present invention is made of other common rice cakes in the case of a plate ridge typified by Shonai Kaoru. Compared with other foods, it is much thinner and lighter than other foods that contain moisture, which is advantageous for high-density accumulation at room temperature for long-term storage and long-distance transportation. As a high-value-added high-value food that can be used instantly, it will return to its thickness just by absorbing moisture and become a soft, moist and unique texture. It can also be widely provided as food provided at restaurants, etc., and if it is combined in a predetermined combination so that it has the entire outer shell shape of a single rice ball, The Easy Omusubi massive, can exhibit the effect of certain features that it can be made quickly.

    In addition, according to the method for manufacturing a shell for rice balls using the rice ball coating shell included in the present invention, rice is loaded into the container portion of each of the plurality of divided bodies, combined in a predetermined combination, Because it becomes possible to make rice balls easily and efficiently, once the rice rice rice balls are made once, the complicated work of wrapping them with wrapping ingredients such as laver is no longer necessary. When producing shell rice balls at the factory, automation is easy and the efficiency of mass production can be greatly improved. In addition, when cooking shell rice balls are made at home, the cooking time is greatly reduced. In addition, the shell rice balls for the finished film absorb the moisture of the loaded rice just by waiting, and gradually change into a soft epidermis, giving it a gluten-specific texture. Become things, unlike the original dry-cured state, very eat easily are those Xiu features is obtained that can be made capable of maintaining its state.

    Shell rice balls made by the method of manufacturing the shell for rice balls can be easily manufactured in a simple process of loading and combining rice by using the rice shells. Can be given to rice balls with a unique taste that can only be tasted with miso soup and boiled foods. Absorbs moisture, realizes the soft and moist texture unique to baked potatoes, is effective as an instant food without any hassle, and gives high nutritional value to rice balls that are easily biased As a luxury food, it has excellent flavor, aroma, texture, etc., as well as daily food, snacks, snacks, lunch boxes, etc. Or over-the-counter sales outside, as a side dish shops and lunch shops that can be use this in, such as it is possible to or provided as a luxury food Japanese restaurant, a wide range of use will be achieved a great effect that it is possible.

In implementing the present invention having the above-described configuration, the best or desirable mode will be described.
The koji dough is preferably a dough as a plate koji as represented by so-called shonai koji, mainly made of wheat flour and gluten, and more specifically, kneaded flour with water, washed with water, It is a dough that can be called a vegetable high protein food that is thinly spread by mixing well with good-quality wheat flour, koji flour, water, etc. Therefore, it is not limited to plate koji dough, other koji and in the middle Of course, there is no problem in the application of what has been used for the skin. For example, as shown in the examples to be described later, gluten, strong flour and water can be mixed, and further, mugwort and millet can be used. It is possible not only to make mugwort dough or millet dough, but also to add various seasonings, seasoning liquids, natural colorants, etc., and knead them.

    In addition, the koji dough can be kneaded and kneaded in a direct flame or the like to the extent that it can be molded, well kneaded and thinly stretched before the final shaping / firing. The method for producing the rice ball coating shell is formed and fired as an outer shell having an appropriate thickness corresponding to the entire outer shell shape of the rice ball at the stage of rice cake or baked dough. More specifically, it is completely dried by any one of various baking processes such as direct fire by gas or charcoal fire, electric heating oven, baking mold, etc., and the wall thickness is thin and lightweight. Moreover, the skin should be finished with a slight luster, and it is positively pressed and compressed to make the wall thickness even thinner than the normal board. It is desirable to make a part of the mold Or by using external force as appropriate, such as manual work, cooking utensils, gravity, centrifugal force, buoyancy, wind pressure, or other external force without using a mold. Needless to say, you can.

    In addition, the koji dough is a koji dough made from wheat flour and gluten as a main ingredient, and then kneaded and spread thinly. In addition to being able to mix or adhere an appropriate amount of at least one kind of packaged foodstuff such as Shiso, the outer body is divided into multiple parts in accordance with the process of molding and firing as a multi-part body. On the outer side and / or the back side of the inner shell of each onigiri coating shell, which is the body, either part or all of the inner side, the seaweed, the sorghum kelp, the sesame seeds, the salt, the potatoes, the pork, the miso, the pickles It is possible to mold and fire at least one kind of wrapped food such as shiso so that it adheres or adheres to it, and the outer body is formed and fired as a multi-part body. After finishing the process, on the outer shell and / or the back of the inner shell of each onigiri coating shell, which is a multi-part, one or all of the inner shells, laver, sorghum kelp, sesame, salt At least one kind of wrapping food such as potato, potato, miso, pickled vegetables, shiso, etc. can be attached or deposited with a desired adhesion force. Various seasonings, seasoning liquids, natural colorants and the like can be added or various cooking can be performed at any stage of the manufacturing method of the shell for use or at an appropriate timing.

    The outer body is either a kneaded dough made mainly from flour and gluten and thinly stretched, or it is either a kneaded dough kneaded and thinly spread and baked to the extent that it can be baked. At the stage, it must consist of multiple parts that are molded and fired to an appropriate thickness corresponding to the entire outer shell shape of the rice ball. In other words, the plurality of divided bodies that can restore the outer shell correspond to the rice ball coating shell of the present invention, and the inside shell shape of one rice ball is obtained by loading rice into the shell. It can be restored to the lump-shaped one that has been formed, and has an uneven shape that shows a rice grain appearance on the outer side of each rice ball coating shell as it is molded and fired. And on the back side of the same It can be formed by embossing so that it has a concavo-convex pattern, protrusions, and innumerable small holes to enhance adhesion and friction with rice, and as shown in the examples described later. In addition, at any stage of the process of molding and baking each rice ball coating shell that is a multi-part body, whether or not the rice grains get into a part or the whole surface of the rice ball coating shell A plurality of rice peepholes having an opening size and a shape of a certain degree can be perforated in an appropriate arrangement.

    Onigiri film shell can be restored to an outer shell that has the shape of the entire outer shell of one rice ball, and the outer surface of each divided body is one rice ball-shaped package surface. And the inner side of the inner side is a container for rice, and each has an abutting edge, and each of the plurality of divided bodies is loaded with rice and even combined in a predetermined combination. For example, it has the shape of the whole outer shell of the original rice ball, and it becomes a lump with the rice loaded inside its outer shell, and it gradually changes to a soft epidermis by sucking the moisture of the rice, making it unique to gluten Can be maintained in the state of presenting the texture of the film, and can be used in the method for manufacturing the shell-onigiri for the film of the present invention, and as shown in the examples described later, One rice ball shape can be formed by facing and abutting It is preferable to form a multi-divided body, such as a container-shaped and lid-shaped multi-divided body that can be combined so as to exhibit a rice bowl-shaped outer shape, and three whole outer shell shapes of one rice ball It can be made into parts that have been disassembled as described above, and rice can be loaded into each of the plurality of divided bodies and combined in a predetermined combination so that it can be restored to the entire outer shell shape of one rice ball. As shown in the embodiments to be described later, the shape can be any three-dimensional shape such as a star shape or a heart shape in addition to a triangular rice ball shape, a round rice ball shape, a bowl shape rice ball shape, or the like.

The shell for rice balls is a combination of rice balls that can be reconstructed into an outer shell that has the shape of the entire outer shell of one rice ball. Rice) and the necessary ingredients are loaded into each container part, and the mutual abutting edges are combined to form the whole outer shell shape of a single rice ball. In addition, each rice ball shell is sucked into the rice water and gradually changes into a soft epidermis so that it can be maintained in a gluten-specific texture.
In the following, the structure will be described in detail together with an embodiment representative of the present invention shown in the drawings.

The drawings show several typical implementations of the manufacturing method of the rice ball coating shell of the present invention, the rice ball coating shell, the manufacturing method of the coating shell rice ball, and the technical idea of the coating shell rice ball. An example is given.
It is a flowchart which shows the manufacturing method of the shell for rice ball membrane | film | coats. It is a flowchart which shows the manufacturing method of the shell body for film | membrane. It is a top view which shows the koji fabric of the process cut | judged for thinly extended triangular rice balls. It is a perspective view which shows the koji fabric of the process cut | judged for thinly extended triangular rice balls. It is a perspective view which shows the straw dough of the process to shape | mold and bake. It is a perspective view which shows the koji fabric which compares the shape before shaping | molding and after shaping | molding and baking. It is a front view which shows the shell for rice ball membrane | film | coats. It is a side view which shows the shell for rice ball membrane | film | coats. It is a side view which shows the shell body for film | membrane. It is a perspective view which shows the shell for rice ball membrane | film | coat which can be restored | restored to the outer shape of a rice ball when two are combined. It is a perspective view which shows the two shells for rice ball membrane | film | coats loaded with rice and ingredients. It is a perspective view which shows the shell for rice balls for film | membrane formed by integrating two shells for rice ball film | membrane into one lump. It is a perspective view which shows one set of rice ball shells for wrapping the whole surface of the outer garment and attaching foodstuffs. It is a perspective view which shows 1 set of wrapping food material adhesion | attachment and rice ball film | membrane shells which loaded rice and ingredients. It is a perspective view which shows the wrapping food material adhesion | attachment formed by integrating two shells for onigiri membrane | film | coat into a lump, and the shell rice ball for membrane | film | coats. It is a perspective view which shows one set of shells for onigiri membrane | film | coat which wrapped and adhered food material to a part of outer surface. It is a perspective view which shows one set of wrapping food ingredients loaded with rice and ingredients, and a shell for rice ball coating. It is a perspective view which shows a partly wrapped food adhesion formed by integrating two rice ball coating shells into one lump, and a shell rice ball for coating. It is a rear view which shows the shell for rice ball membrane | film | coat which can be restored | restored to the outline shape of a round rice ball when two are combined. It is a side view which makes the longitudinal cross-section the shell for rice ball membrane | film | coat which can be decompress | restored to the outline shape of a round rice ball. It is a perspective view which shows the shell body for two rice ball films | membranes which can be restored | restored in the outer shape of a round rice ball when mutually combined. It is a perspective view which shows one set of round rice ball shells with wrapping foods attached to the entire front and back surfaces. It is a perspective view which shows one set of round rice ball shells for wrapping foods on the entire inner surface of the inner side. It is a perspective view which shows one set of round rice ball shells for wrapping food on a part of the outer garment surface. It is the front view which shows the shell for onigiri membrane | film | coat which has an uneven | corrugated shape on an outer side surface and an inner side back surface, and the side view made into the longitudinal section. It is the front view and side view which show the shell for rice ball membrane | film | coat which has an uneven | corrugated shape, and was wrapped in a part of outer surface and attached foodstuffs. It is the front view and side view which show the shell for rice ball membrane | film | coat which pierced the rice peephole to the uneven | corrugated shape of an outer side surface and an inner side back surface, respectively. It is the front view and side view which show the shell for rice ball membrane | film | coat which pierced the rice peephole in each uneven | corrugated shape, and was wrapped in a part of outer surface and attached foodstuff.

    The example shown in FIG. 1 to FIG. 12 is a stage (B) in which the kneaded dough 1 with the raw material kneaded (A) is thinly stretched, or the kneaded dough 1 is kneaded (A) with a thinly stretched (B), and can be molded. In one of the stages (B or C) of the baked dough 10 that has been baked (B) or (C), the outer body 2 is formed and fired (D) into a structure comprising a plurality of divided bodies 20 and 20. As long as these divided parts 20 and 20 are combined, it can be restored to the outer shell 2 having the whole outer shell shape of the original one rice ball, and the rice 5 is loaded into the outer shell 2 so as to form a lump. 1 shows a typical example of a method for producing a rice ball shell according to the present invention, in which a rice ball shell is manufactured.

    As can be clearly seen from these figures, the method for producing the rice ball shell of the present invention is the main raw material obtained by kneading high-quality flour with water in the raw material kneading step (A) and then washing it with water. After adding strong flour and water to gluten and mixing (A), the koji dough 1 is thinly extended (B), or the koji dough 1 is kneaded (A) and thinly extended (B), As shown in FIG. 3 and FIG. 4, three-dimensionally compared to the size of the target rice ball at any one of the stages (B or C) of baking (C) to a hardness that can be molded (C). For example, a triangular rice ball-shaped punching die (not shown) is punched and cut to form punched dough 11, 11,... As shown, each punched dough 11 11,... Are sandwiched between molds 7 and 70 for heating and molding, and as shown in FIGS. 9 to 12, the rice balls of the target have an appropriate thickness corresponding to the entire outer shell shape. The outer body 2 is molded and fired (D) so as to be composed of two divided bodies 20 and 20 having a longitudinal half-cut shape.

    As shown in FIGS. 7 to 12, the outer side surface 21 of each of the plurality of divided bodies 20, 20 becomes one rice ball-shaped wrapping surface part 21, and the outer side is opposite to the outer surface 21. The inner side of the inner side 23 is a container portion 23 for the rice 5, each having an abutting edge portion 25, 25 that can coincide with each other on the same plane, and an even number of two sets. The divided bodies 20, 20,... Are packaged together and shipped (E), and as shown in FIG. 9, the rice 5 is loaded into each of the plurality of divided bodies 20, 20 and predetermined. As long as they are combined, the entire outer shell shape of the original one rice ball is formed, and the rice 5 loaded inside the outer body 2 becomes a lump, while the moisture of the rice 5 is absorbed and gradually softened. Can be maintained in a state that has a gluten-specific texture Become as a thing.

    Onigiri film shells 20, 20 that are the plurality of divided bodies 20, 20 are appropriately used in the kneading process (A) of koji dough 1 using wheat flour and gluten as main ingredients in the method for manufacturing a rice ball film shell of the present invention. At the stage, the koji dough 1 is mixed or adhered with an appropriate amount of at least one wrapping ingredient (not shown) such as seaweed, sorghum kombu, sesame, salt, potato, oka, miso, pickled vegetables, shiso In addition, as shown in FIGS. 1 and 13 to 15, the outer surface of the rice ball coating shell 20 is separated from the outer surface 21 at the stage of molding / firing (D) or at appropriate steps before and after the molding and firing (D). It is possible to emboss at least one kind of wrapping ingredients 4 such as seaweed, sorghum kelp, sesame seeds, salt, jako, oka, miso, pickled vegetables, shiso, etc. In addition, after finishing the molding / baking process, at least one kind of wrapping food is sprinkled on, placed on, or attached, so that it adheres or adheres with a desired adhesion. It is possible to

    Then, as shown in FIGS. 16 to 18, the outer surface of the rice ball coating shell 20 on a part of the outer surface 21 of the rice ball coating shell 20 at any appropriate stage during the manufacturing process of the rice ball coating shell manufacturing method of the present invention, At least one type of wrapping material 4 such as seaweed, sorghum kelp, sesame seeds, salt, potatoes, rice crackers, miso, pickled vegetables, shiso, etc. is applied, and the outer outer surface 21 is exposed to the outer skin of the baked salmon. In addition, as shown in FIGS. 19 to 24, the rice ball coating shell 20 is divided into a plurality of pieces in a shape in which the outer body 2 of the round rice ball is cut into a longitudinal shape. Further, at least one kind of packaged food 4 is mounted on the entire outer surface 21 and / or inner surface 23 of the rice ball shell 20. Can be A.

    As shown in FIG. 1 and FIG. 25, the koji dough 1 is kneaded (A) in the method for manufacturing the rice ball coating shell of the present invention (A), and the kneaded dough 1 is kneaded (A). The outer body 2 is divided into a plurality of divided bodies 20 and 20 at any one of the stages (B or C) of the baked dough 10 that is thinly stretched (B) and baked to the extent that it can be molded. In accordance with the step (D) of forming and baking the shells 20, 20 for the rice ball coatings 20, 20, uneven shapes 22, 22 exhibiting a rice grain appearance on the outer side 21 of the rice ball coatings 20, 20. , ..., and embossed so that it has a concave and convex pattern and protrusions 24, 24, ... to improve adhesion and friction with the rice 5 (not shown) on the inner side of the back side 23. After that, each rice ball shell 20, 20 is attached to a predetermined even number. Each piece can be packaged and shipped (E), and as shown in FIG. 1 and FIG. 26, the stage (C) of the baked dough 10 baked to the extent that it can be molded, or the process of molding and baking (D) or before or after the step (D) of molding and baking, rice ball shell 20 on part of outer surface 21 of seaweed, sorghum kelp, sesame, salt , Jaco, Oka, Miso, Pickled Vegetables, Shiso, etc., and at least one kind of wrapped food 4 can be applied.

    As shown in FIG. 1 and FIG. 27, the koji dough 1 is kneaded (A) in the method for manufacturing the rice ball coating shell of the present invention (A), and the kneaded dough 1 is kneaded (A). ) Thinly stretched (B), stage (C) of baked dough 10 baked to the extent that it can be molded, or molded outer shell 2 into a plurality of divided bodies 20, 20 made of rice ball coating shells 20, 20. -In any stage (B, C, or D) of the baking process (D), whether the rice grains 5 (not shown) enter or peek into the whole rice ball shells 20, 20. It is possible to drill a plurality of rice peep holes 3, 3,... Having an opening size and shape to such an extent that they are scattered at a slight interval.

    In the process of drilling a plurality of such rice peeping holes 3, 3,..., The concave and convex shapes 22, 22,... (Concave patterns and protrusions 24, 24,...) Are formed on the rice ball coating shell 20. It can be processed in the same process as molding, and each of the concave and convex shapes 22, 22,... (Concave pattern or projections 24, 24,...) Is molded on the rice ball shell 20. Can be drilled at different stages, and each of the concave and convex shapes 22, 22,... (Concave pattern and projections 24, 24,...) Of the rice ball shell 20 shown in FIG. As shown in FIG. 27, the rice peeping hole 3 can be drilled in the vicinity of the center of the baked dough 10, as shown in FIG. At either stage of molding / firing (D) or before or after molding / firing (D) A rice peeping hole 3 is formed so as to penetrate the rice ball coating shell 20 and the packaged food material 4 after the packaged food material 4 is deposited on a part of the outer surface 21 of the outer shell 20 for the coated film shell 20. can do.

(Operation / Effect of Example 1)
The rice ball coating shells 20 and 20 shown in each figure manufactured by the method for manufacturing a rice ball coating shell, which is the basis of the present invention having the above-described configuration, are sufficiently dried and have a thick wall. It is thin, lightweight and hard, and has a slightly glossy appearance on the surface 21, excellent long-term storage, rich in vegetable protein, low calorie, zinc, arginine, niacin, It contains various nutritional components such as glutamic acid, and glutamic acid is particularly effective as a health food because it is much richer than meat and soybeans. As shown in FIG. 12, the rice ball coating shells 20 and 20 are symmetrical and have the same shape, and each outer surface 21 forms a rice ball-shaped wrapping surface 21.

    Moreover, the inner side back surface 23 becomes the container part 23 of the rice 5, and the opening edge of each container part 23 has the mutual contact edge parts 25 and 25 which can contact | abut on the same plane. Therefore, as shown in FIG. 2 and FIGS. 7 to 12, the shell rice ball 6 for coating according to the present invention is efficiently produced at home and food factories by the method for manufacturing the shell rice ball for coating according to the present invention. For example, in the case of mass production at a food factory, a set of two rice ball shells 20 and 20 is set as one set, and each container portion 23 and 23 is loaded with an appropriate amount of rice 5. In the right place, add an appropriate amount of ingredients 40 such as pickled plums, rice cakes, and rice crackers (F), and combine them so that the mutual abutting edges 25, 25 match each other. Combine in a lump so that it looks like a rice ball (G) Each of the plurality of divided bodies (shellfish film shell bodies) 20, 20 separated into two forms an outer body 2 for one rice ball and constitutes the overall appearance of the rice ball. After the plurality of manufactured shell shell rice balls 6, 6,... Are packaged in a predetermined number (H), each of the rice shell shells in each sealed package (not shown) After 20 and 20 absorb the moisture of rice 5 and transform it into a soft and sticky epidermis with a characteristic texture (J), the finished shell rice balls for film 6, 6,. It can be shipped (K) to each store.

    As shown in FIGS. 7 to 12, the produced shell rice ball 6 for the film has a characteristic appearance and texture due to the rice film shells 20, 20 that have absorbed the moisture of the rice 5. The unique flavor and soft texture makes it possible to provide an unprecedented rice ball, and even when making shell shell rice balls 6 as a lunch box etc. Rice rice shells 20 and 20 are loaded with rice 5 and ingredients 40 (F), and are brought into contact with each other so as to form a single rice ball shape. Since it is integrated and can be quickly manufactured in a short and simple process of wrapping it in food resin film or aluminum foil (H), cooking can be completed quickly even in busy morning hours. Commuting During the time of school trip or before lunch, rice ball shells 20 and 20 can be made to absorb the moisture of rice 5 and transform it into a soft epidermis (J). It is possible to provide a high-grade appearance and taste that is not inferior to other foods multiplied by.

    As shown in FIG. 13 to FIG. 15, the rice ball shell 20 formed by attaching and covering the wrapping food 4 on the entire outer surface 21 of the outer bag conceals the material of the shochu and obtains the appearance of the wrapping food 4. Therefore, simply changing the packaged food 4 can give the characteristic appearance and aroma of each such as seaweed, sorghum kelp, sesame, salt, potatoes, pork, miso, pickled vegetables, shiso, etc. In addition to the texture and taste of persimmon, it is possible to load the texture and taste of various packaged food ingredients 4 to realize a variety of product developments, and as shown in FIGS. The rice ball coating shell 20 formed by attaching and covering the wrapping food 4 on a part of the surface of the glue 21 not only adds the appearance, fragrance and taste of the wrapping food 4 but also the texture and fox color of the baked rice cake. Various combinations and designs with the texture and color of the wrapped food 4 And the like, and can be eaten without directly touching the shell 20 for the onigiri film, the wrapped food material 4 serving as a gripping portion. .

    As shown in FIG. 19 to FIG. 24, the rice ball shell 20 that can be combined in a round rice ball shape can similarly be used to easily and quickly produce the shell rice ball 6 for the shell, as shown in FIG. As shown in the figure, when the outer food surface 21 and the inner back surface 23 are both encased and the foodstuff 4 is attached, it may be concealed so that the existence of the rice ball shell 20 is not understood. In addition, the rice ball shell 20 sandwiched with the packaged food 4 gives a completely new taste and texture, and different types of packaged food 4 and 4 for the front and back surfaces 21 and 23 are used. Thus, a variety of taste combinations can be achieved, and as shown in FIG. 23, a packaged foodstuff 4 having a packaged foodstuff 4 only on the inner side of the back side 23 is a packaged foodstuff. It is possible to conceal the presence of the food, and when the food starts to be eaten, the packaged food 4 appears, and it is possible to enjoy an unexpected taste. As shown in FIG. In the case where the wrapping food 4 is attached to only a part of 21, the material appearance and texture of the rice ball shell 20 and the wrapping food 4 can be enjoyed at the same time as well as the round rice ball shape.

(Operation / Effect of Example 2)
Since the rice ball shell 20 shown in FIGS. 25 and 26 has a plurality of concave and convex shapes 22, 22,... It is possible to make the appearance of the shell rice ball 6 for the film using it close to the rice ball where the rice is exposed, and the uneven pattern and protrusions 24, 24,... However, the rice 5 and the rice ball coating shell 20 loaded in the container part 23 increase the contact area between the container part 23 and the inner wall surface of the container part 23, thereby further improving the adhesion. 5 can be integrated more strongly, and the quality after completion of the shell rice ball 6 for coating can be maintained at a higher level.

    27 and 28, a plurality of concave-convex shapes 22, 22,..., Exhibiting a rice grain appearance on the outer wrinkle surface (wrapping surface portion) 21, and the inner wrinkle back surface (container portion) 23. Each of the concavo-convex patterns and projections 24, 24,... Is molded, and rice peep holes 3, 3,. The shell rice ball 6 for coating using the rice shell shell 20 for drilling is formed in the concave and convex shapes 22, 22,..., 24, 24,. In addition, the rice 5 (not shown) is assembled in a fitting shape and can be integrated so as to be more strongly engaged, and the rice 5 (not shown) is inserted from each rice peeping hole 3, 3,. The part is exposed, and a completely new appearance and texture can be achieved.

(Conclusion)
As described above, the method for manufacturing the rice ball coating shell of the present invention, the rice ball coating shell, the method for manufacturing the coating shell rice ball, and the shell rice ball for the coating achieve the desired purpose by means of the novel structure. High quality that can be provided as a high-quality food without any sense of incongruity as a pure Japanese food that is possible and easy to manufacture, and uses traditional natural materials such as Shonai coffee and rice balls. In addition, the shell for the rice ball film is sufficiently dry, lightweight, hard, excellent in preservability, can be stored and transported economically, and produces the shell rice ball for the film. Even in this case, it is easy to load rice and combine it in a lump, and it is not limited to mass production in food factories that pursue production efficiency. High-quality rice balls can be easily made, not only in the baked potato industry and the food distribution industry, which are making great efforts to further promote and promote the sales of highly nutritious potatoes. It is also highly regarded by ordinary households and the food sales industry who want to make it, and is expected to become widely used and popularized.

1 silk fabric
10 Same baked dough
11 Same punched dough 2 Outer body
20 Same Onigiri film shell (multi-part)
21 Wrapping surface (outer surface)
22 Concavities and convexities with a grainy appearance
23 Same container part (inner side back)
24 Concave and convex patterns and protrusions
25 Same abutting edge 3 Rice peephole 4 Wrapping food
40 Same material 5 Rice 6 Shell rice ball 7 (70) Die for heating and molding

(Manufacturing method of rice ball shell)
(A) Raw material kneading process (B) Process of spreading the dough thinly (C) Process of making the dough baked to such an extent that it can be molded (D) Process of molding and baking (E) Process of packaging and shipping

(Method for producing shell rice balls for film)
(F) A process of loading rice and ingredients into each of the container parts of each of the plurality of divided bodies (G) A process of combining the mutual abutting edges to form a lump (H) A predetermined shell rice ball for coating The process of packaging every number (J) The process of making rice shells absorb the moisture of rice and transforming it into a soft skin (K) The process of shipping shells of rice balls

Claims (10)

    Either at the stage where koji dough with flour and gluten as the main ingredients is kneaded and spread thinly, or at the stage where the dough is kneaded and thinned and baked to the extent that it can be molded Then, the outer shell of the appropriate thickness corresponding to the whole outer shape of the rice ball is molded and fired as a plurality of divided bodies, and each of the plurality of divided bodies is loaded with rice and combined even in a predetermined combination. If this is the case, it can be restored to the outer shell of the original one rice ball, and the shell for the rice ball coating is prepared to load the rice into a lump. A method for producing a shell for a rice ball film, characterized by comprising:     Either at the stage where koji dough with flour and gluten as the main ingredients is kneaded and spread thinly, or at the stage where the dough is kneaded and thinned and baked to the extent that it can be molded Then, an outer shell having an appropriate thickness corresponding to the entire outer shape of the rice ball is molded and fired as a plurality of divided bodies capable of forming a single rice ball shape by facing and abutting two pieces of the same shape. As long as the rice is loaded into each of the multiple divided bodies and combined in a predetermined combination, it can be restored to the outer shell that has the entire outer shell shape of the original one rice ball. Is a method for producing a rice ball shell for rice balls, which is prepared by charging rice to make a lump.     Either at the stage where koji dough with flour and gluten as the main ingredients is kneaded and spread thinly, or at the stage where the dough is kneaded and thinned and baked to the extent that it can be molded As the outer shell of the appropriate thickness corresponding to the shape of the entire outer shell of the rice ball is formed and fired as a shell made of each rice ball coating that is a plurality of divided bodies, the outer shell of each rice ball coating is removed. Embossed with a concavo-convex shape exhibiting a rice-grained appearance on the wrinkle surface, and with a concavo-convex pattern or protrusion that increases adhesion and friction with rice on the back side of the wrinkle. If each rice ball shell that is a divided body is loaded with rice and combined in a predetermined combination, it can be restored to the outer shape of the whole shell of the original one rice ball, Inside that is rice Hama to have so as to produce rice balls film for a shell to as one lump, a manufacturing method according to claim 1 or 2 any one claim of rice balls film for a shell.     At the stage of kneading dough with flour and gluten as the main ingredients and kneading it thinly, or at the stage of kneading dough with kneading dough and baking it to the extent that it can be molded, or one of them After that, in any stage of the stage accompanying the step of molding and firing the outer shell of the appropriate thickness corresponding to the whole outer shell shape of the rice ball as a shell made of each rice ball coating that is a plurality of divided bodies, A plurality of rice peep holes having an opening size and shape enough to allow rice grains to enter or peep into a part or the whole of the rice ball coating shell, are appropriately drilled in an appropriate arrangement. A method for producing a shell for rice ball coating according to any one of claims 1 to 3.     At any stage from kneading dough with flour and gluten as the main ingredients until it is thinly spread, at least one of laver, sorghum kelp, sesame seeds, salt, potatoes, pork, miso, pickled vegetables, shiso, etc. The method for producing a shell for a rice ball coating according to any one of claims 1 to 4, wherein an appropriate amount of seed wrapping food is mixed or adhered.     Either at the stage of kneading dough with flour and gluten as the main ingredients and kneading it thinly, or at the stage of either baking kneaded dough with kneading dough and baking it to the extent that it can be molded In accordance with the step of molding and firing an outer shell having an appropriate thickness corresponding to the entire outer shape of the rice ball as a plurality of divided bodies, the outer shell surface of each of the rice ball coating shell bodies that are the plurality of divided bodies and / or At least one kind of wrapping ingredients such as seaweed, garlic kombu, sesame seeds, salt, potatoes, pork, miso, pickled vegetables, shiso, etc. are strongly attached to or attached to either or all of the back side A method for producing a shell for rice ball coating according to any one of claims 1 to 5, wherein the shell is molded by press-molding.     Either at the stage of kneading dough with flour and gluten as the main ingredients and kneading it thinly, or at the stage of either baking kneaded dough with kneading dough and baking it to the extent that it can be molded After the process of molding and firing the outer shell of the appropriate thickness corresponding to the whole outer shell shape of the rice ball as a multi-part body, the outer surface of each shell of rice ball coating that is the multi-part body At least one kind of wrapping ingredients such as seaweed, garlic kelp, sesame seeds, salt, potatoes, rice crackers, miso, pickled vegetables, shiso The method for producing a shell for rice ball coating according to any one of claims 1 to 6, wherein the shell is attached or adhered by force.     When the outer shell of the appropriate thickness corresponding to the entire outer shell shape of the rice ball is made up of a plurality of divided bodies made of shochu, and the multiple divided bodies are combined in a predetermined combination, the entire outer shell shape of one rice ball is obtained. The outer shell surface of each of the plurality of divided bodies becomes a single rice ball-shaped wrapping surface portion, and the inner back surface is the rice container portion. , Each having a mutual abutting edge, and if each of the plurality of divided bodies is loaded with rice and combined in a predetermined combination, the entire outer shell shape of the original one rice ball is exhibited. The rice is loaded into a lump, and is gradually transformed into a soft epidermis by sucking the moisture of the rice, so that it can be maintained in a gluten-specific texture. Or onigiri skin Onigiri film for a shell manufactured by the manufacturing method of use shell.     9. A rice bowl for each rice ball shell according to claim 8 and a container for each of the plurality of divided containers that can be restored to the outer shell of the entire outer shell of the rice ball, and ingredients as required. , And the mutual abutting edges of each rice ball are combined so that they form the whole outer shell of one rice ball, and the rice shell is made into a lump by the adhesive force of rice. 9. Production of shell rice balls for film using rice ball shells according to claim 8, wherein the shells are gradually transformed into soft epidermis so that they can be maintained in a gluten-specific texture. Method.     The rice loaded in each of the container parts of each of the plurality of divided bodies that can be restored to the outer shell of the whole shell of one rice ball of the rice ball coating shell according to claim 8, and, if necessary, Ingredients are combined, and the mutual abutting edges of each rice ball are combined to form the whole outer shell shape of a single rice ball to make a lump with the adhesive strength of rice. A shell for coating produced by the method for producing a shell for coating rice balls according to claim 9, wherein the shell has a skin that is softly denatured by absorbing water and can be maintained in a gluten-specific texture. rice ball.

Images