JP3456985B2 - Processed rice with solid rice and its manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a processed non-glutinous rice solid food for instant cooking and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, "Kiritanpo" is known, in which cooked rice is preserved so that it can be instantly cooked and then cooked rice is crushed, grasped in a long and slender shape, and dried.
It is easy to lose shape when passed through hot water, and the leftover food may stick to the bottom of the pan, which can be time-consuming to clean.

[0003]

DISCLOSURE OF THE INVENTION The present invention is to provide a processed non-glutinous rice solid food that can be instantly cooked in hot water, is hard to lose its shape, and has a good texture, and a method for producing the same. .

[0004]

In order to solve the problem, the present inventor has made the glutinous glutinous rice soaked in water, added 15 to 20% by weight of the new fluffy rice as a raw material, and added it to a steamer for steaming. The sticky dough obtained was steamed and kneaded with a rice cake whisker, and the sticky dough was extruded into water from the squeezing machine into a rod shape, cooled, taken out, dried and cut into an appropriate shape. We came to find solid processed non-glutinous rice.

In addition, after moistening the polished glutinous rice in water, 15 to 20% by weight of fresh powdered glutinous rice as a raw material is added to a kneading machine and steamed while generating steam to knead. The sticky dough obtained by sticking with a mochi machine was extruded into water from a squeezing machine in the shape of a stick, cooled, taken out, dried, and then cut into suitable shapes. It was

[0006] Further, in the above, when sticking with the mochi machine,
To find a non-glutinous rice processed solid food obtained by adding something that can be easily stored and cooked by hot water treatment of the main body to the one obtained by subjecting to a steamer, and a method of manufacturing non-glutinous rice processed solid food to which such a thing is added. It was

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In order to obtain a processed non-glutinous rice solid food according to the present invention, first, milled non-glutinous rice is soaked in water for 4 hours to overnight, preferably 5 to 6 hours, and then drained with a colander to polish the raw material. Add 15 to 20% by weight of new flour (Uruchi rice powder) to non-glutinous rice, put it on a commercially available kneading machine for confectionery production, steam and knead it while generating steam for about 20 minutes, confectionery production For 3 minutes with a rice cake moisturizer sold on the market, or pause for 3 minutes again.

Then, the obtained dough-like dough is formed into a rod shape having a thickness of 15 to 20 mm from a commercially available squeezing machine for confectionery production, continuously extruded into water and cooled, and then 10 to 30.
The pieces cut into about a cm are put in a low temperature refrigerator at 4 to 5 ° C to be low temperature dried for two nights, or naturally dried, and then cut into a rod shape having a length of several cm (Fig. 1), or 2
It can be cut into slices with a thickness of up to 3 mm (Fig. 2) and vacuum-packaged with a breathable oxygen scavenger to make food while maintaining freshness.

[0009] Particularly important in the present invention is to add 15 to 20% by weight of fresh powdered flour per milled glutinous rice as a raw material in a kneading machine. If you put it in for a few minutes, it will become too soft and will not have a lumpy feeling, it will not be chewy, it will stick to your teeth and mouth, it will be difficult to eat and it will not be suitable for cooking. Similarly, if you put it in a pot of soup without adding a prescribed amount of fresh powder and boil it while gradually heating it, or if you put it in a boiling water, it will easily lose its shape if you boil it for a long time. If the amount of the new powder added is less than 15% by weight, there is no effect, and 20% by weight
If it exceeds, the result of cooking is that it becomes too soft and sticky.

[0010] In addition, when the rice cake is cooked with a rice cake making machine, it is possible to appropriately select a material that can be easily stored and cooked with hot water of the main body, and add it to the extent that it adds flavor and color. Examples of the additives that can be added include powdered vegetables, vegetables that have been appropriately shredded and boiled, and then the attached water has been sufficiently removed by centrifugation or the like, along with powdered seaweeds and seasonings. As powdered vegetables, perilla, carrot, spinach, pumpkin, sweet potato, etc., which are already marketed for other purposes, can be used. In addition, when vegetables are boiled and attached with a moisturizer with water adhering, if the processed non-glutinous rice solid food is put into the pot soup and stewed for a long time, the shape of the rice cake will be easily deformed. It is necessary to leave.

The vegetables to which the water content is removed after boiling are added can be handled in the same manner as the case where powdered vegetables are added in the winter season, but in the summer, even in a vacuum package containing an oxygen scavenger, they must be moldy. Is likely to occur, replace it with -35 ° C.
It is better to finish frozen food with the quick freezer and store it in a frozen state, and keep it frozen during transportation. Even in the case of processed non-glutinous rice solid foods in other cases, there is no problem when frozen and stored. In the case of frozen storage, regardless of whether or not it is thawed, as in the other cases, it does not lose its shape in any cooking method of gradually heating or putting it in hot juice, it maintains a soft state and chewy You can eat it with a touch.

[0012] The processed non-glutinous rice solid food obtained as described above is made into a stick shape or a sliced shape, and is used as a soup or a miso soup,
You can instantly cook as an ingredient such as sukiyaki. Thickness 2
If it is a 3 mm slice, put it in boiling water soup 20
Cook in ~ 30 seconds, stay soft and not sticky like mochi. Even in the case of a stick, you can cook in 2 to 3 minutes. Even in the latter case, the shape is not lost and the texture and texture are good. The texture and texture are the same when heat is applied for a long time, and also when heat is applied again after cooling. Therefore, in addition to being used as a commercial product for cooking at hotels, inns, restaurants, drive-ins, etc., it can also be used for mobile food outdoors. Non-glutinous rice processed solid food can be stored for a long time by vacuum packaging and putting a bag containing deoxidizer particles in it.

[0013]

[Example] In order to obtain a processed non-glutinous rice solid food, 8.8 kg of polished non-glutinous rice was moistened in water for 5 hours, then drained with a colander, and 17
Add the weight% of fresh powder, and put it on a commercial type Iida Seisakusho's horizontal type steaming machine standard type steaming machine, steam steaming for 20 minutes while steaming and kneading Watanabe Industry Co., Ltd.'s automatic rice fluffing machine (WK-102 type), which is commercially available as a bowling machine, is held for 3 minutes, then paused for 3 minutes again.

Then, the obtained dough-like dough is used as a squeezing machine by Watanabe Industry Co., Ltd.'s automatic uniform rice cake cutter (WK-C).
Type) to stop the cutter function to form a rod with a thickness of 15 mm and continuously extrude it into water to cool it, then cut it every 20 cm and put it in a low temperature refrigerator at 5 ° C to dry it for 2 nights at low temperature, then further 6 cm (Fig. 1) or 2 mm thick slices (Fig. 2), and vacuum packed with the packed oxygen scavenger to make processed non-glutinous rice solid food while maintaining freshness.

[0015]

EFFECTS OF THE INVENTION The processed solid non-glutinous rice of the present invention can be instantly cooked at any time and with a chewy texture as long as it has hot water, and since it does not adhere to the container, the container can be easily washed. Adding vegetables will not only add to the taste, but also harmonize the colors to stimulate your appetite.

[Brief description of drawings]

FIG. 1 is an external view of a stick-shaped processed non-glutinous rice solid food.

FIG. 2 is an external view of a large and small round solid rice processed non-glutinous food.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-6-125749 (JP, A) JP-A-5-60 (JP, A) JP-A-4-173064 (JP, A) JP-A-9- 23832 (JP, A) JP 59-132863 (JP, A) JP 62-289148 (JP, A) JP 59-82060 (JP, A) JP 62-44142 (JP, A) JP-A-63-177763 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/10 102 A23L 1/10

Claims (4)

(57) [Claims] 1. Moistened milled glutinous rice in water, and then added 15 to 20% by weight of fresh powder of milled glutinous rice, which is a raw material, to a kneading machine, and steamed and kneaded while generating steam to make rice cake. A non-glutinous rice processed solid food which is sticked with a whisk, and the sticky dough obtained is extruded into water from a squeezing machine in the shape of a rod, cooled, taken out, dried and cut into an appropriate shape. 2. Moistened polished glutinous rice in water, and then added 15 to 20% by weight of fresh powdered flour to the raw glutinous glutinous rice as a raw material and put in a steamer to steam and knead steamed rice while generating steam. A process for producing a non-glutinous rice processed solid food in which a sticky dough obtained by sticking with a stirrer is extruded into water from a squeezing machine into a stick shape, cooled, taken out, dried and cut into an appropriate shape. 3. A processed non-glutinous rice solid food obtained by adding a product that is easy to store and cookable by hot water treatment of the main body to the product obtained by steaming when using a rice cake whisk machine according to claim 1. 4. The method for producing a non-glutinous rice processed solid food according to claim 2, wherein, when the rice cake is cooked with a rice cake whisker, a product which is easy to store and can be cooked by hot water treatment of the main body is added to the product obtained by the steamer.