JP2002034480A - Wrapping rice cake made of boiled rice and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a wrapping rice cake made of boiled rice useful for a so-called wrapping rice cake cooking such as a dish in which mainly meat, vegetable, egg, or the like, is wrapped and served on the table, and to provide a method for producing the same. SOLUTION: Boiled rice A is placed on a binder B in a gel state comprising fixed grain flour as a raw material, spread and pressed into a sheetlike state while retaining its original form and baked.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】本発明は、主として肉、野
菜、卵などの料理品を包んで食膳に供する、所謂包餅料
理に使用する米飯製包餅、及びその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to rice cooked rice cakes mainly used for so-called rice cooked rice dishes, in which foods such as meat, vegetables, eggs and the like are wrapped and served as a dining table, and a method for producing the same.

【０００２】[0002]

【従来の技術、及び発明が解決しようとする課題】米は
古くより主食として、あるいは醸造用、加工食品として
多用せられているものである。ところで、かかる米の加
工食品としては、従来より、粒のままの加工品としてパ
−ボイルドライス・コンバ−テッドライス・栄養強化米
・膨張米・押玄米など、餅の一種の加工品として餅・即
席餅、せんべいなど、また、粉末加工品として団子・菓
子（おこし、落雁、ねりきり、かるかんなど）・ビ−フ
ンなどが知られている。そして、特に、飯の一種の加工
食品としては、乾燥飯・飯の缶詰・道明寺などが僅かに
知られているにすぎず、飯を利用した包餅は未だ提案さ
れていないものである。。これは、飯自体に粘り気が非
常に少ないためバサ付き易く、シ−ト状に一体形成せし
めづらい事に起因するものである。2. Description of the Related Art Rice has been widely used as a staple food, or for brewing or processed foods since ancient times. By the way, as a processed food of rice, conventionally, as a processed product of rice cake, such as parboiled rice, converted rice, nutritionally enriched rice, expanded rice, and pushen rice as processed products of grain, rice cake is a kind of rice cake. Instant rice cakes, rice crackers, etc., as well as powdered products such as dumplings, confectionery (such as okoshi, rakugan, neri-kiri, karukan), and beef are known. In particular, as a kind of processed food of rice, dried rice, canned rice, Domyoji, and the like are only slightly known, and rice crackers using rice have not yet been proposed. . This is due to the fact that the rice itself has very little stickiness and thus is easily sticky, making it difficult to integrally form the sheet.

【０００３】本発明者はかかる現状に鑑み、米飯を利用
した包餅を生成せしめるべく鋭意研究を行った結果、米
飯を所要のつなぎ材でもって接合せしめることを知見
し、本発明を完成するに至ったものである。In view of this situation, the inventor of the present invention has conducted intensive studies to produce rice crackers using cooked rice, and as a result, has found that the cooked rice is joined with a required connecting material. It has been reached.

【０００４】[0004]

【課題を解決するための手段】即ち、請求項１記載の発
明は、原形を留めた米飯がつなぎ材を介してシ−ト状に
展圧焼成されてなることを特徴とする、米飯製包餅を要
旨とするものである。In other words, the invention according to claim 1 is characterized in that cooked rice cooked in an original shape is spread and baked in a sheet form via a connecting material. The main point is mochi.

【０００５】請求項２記載の発明は、所要の穀粉を主原
料とするゲル状のつなぎ材上に米飯を載置せしめ、原形
を留めつつシ−ト状に展圧して焼成せしめることを特徴
とする、米飯製包餅の製造方法を要旨とするものであ
る。[0005] The invention according to claim 2 is characterized in that cooked rice is placed on a gel-like connecting material mainly made of a required flour and is spread in a sheet-like form while being kept in its original form, followed by baking. The gist of the present invention is a method for producing rice cooked rice crackers.

【０００６】[0006]

【発明の実施の形態】以下に、本発明の実施の形態を図
面に示す一実施例に基づいて説明する。図１は本発明の
一実施例を示すもので、同図中、１は円形シ−ト状に展
圧焼成された米飯製包餅、２は該包餅１を構成する米飯
層で、該米飯層２はその原形を留めた状態に展圧せしめ
られている。３は上記米飯層２の下面に接合されたつな
ぎ材層である。Embodiments of the present invention will be described below with reference to an embodiment shown in the drawings. FIG. 1 shows an embodiment of the present invention. In the figure, reference numeral 1 denotes a rice cooked rice cake that has been expanded and baked in a circular sheet shape; The cooked rice layer 2 is pressed in its original shape. Reference numeral 3 denotes a connecting material layer joined to the lower surface of the cooked rice layer 2.

【０００７】次に、上述の如く構成された包餅１の製造
方法を図面に示す好適な製造装置に基づいて説明する。
図２及び図３は包餅１の製造装置の一例を示すもので、
同図中、４は細長な方形体状のフレ−ム、５・６は該フ
レ−ム４の両端上部に各々配設された一対のトッププ−
リとテ−ルプ−リ、７はチエンなどの伝動機構８を介し
て該トッププ−リ５を駆動せしめるモ−タ、９はトップ
プ−リ５とテ−ルプ−リ６との間に巻掛けられた間欠走
行自在な第１無端ベルトで、該第１無端ベルト９は気密
性・耐熱性・非粘着性などに優れたチュ−コ−テフロン
ベルト（登録商標）が用いられている。１０・１１・１
２は第１無端ベルト９のテ−ルプ−リ６がわよりトップ
プ−リ５がわに向けて順次配設されたつなぎ材用供給装
置と、米飯用供給装置と、ヒ−タ−などの加熱手段を内
蔵せしめた成型プレスである。１３は上記成型プレス１
２を昇降作動せしめる油圧シリンダ、１４は成型プレス
１２に対向すべく第１無端ベルト９の往き側走行部下面
下に配設されたプレス受台、１５は帰り側走行部が第１
無端ベルト９と成型プレス１２との間を走行すべく配設
された短尺状の第２無端ベルトで、該第２無端ベルト１
５はその帰り側走行部が第１無端ベルト９の往き側走行
部と同一方向に同期に間欠走行すべく構成されている。
１６・１７は第２無端ベルト１５が巻掛けられたトップ
プ−リとテ−ルプ−リ、１８は第２無端ベルト１５の往
き側走行面上に油など離型剤を均一に塗付せしめるべく
配設された塗付装置である。１９は第１無端ベルト９の
往き側走行部中位よりトッププ−リ５方向に向けてその
下方に配設された長尺状の加熱部、２０は第１無端ベル
ト９のトッププ−リ５がわに配設された排出シュ−ト、
２１は第１無端ベルト９表面に付着する付着物を掻き取
るべくトッププ−リ５がわに配設されたドクタ−ナイフ
である。その他、Ａは米飯、Ｂはつなぎ材を各々示す。Next, a method for producing the rice cracker 1 constructed as described above will be described with reference to a preferred production apparatus shown in the drawings.
FIGS. 2 and 3 show an example of an apparatus for manufacturing the rice cracker 1.
In the figure, reference numeral 4 denotes an elongated rectangular frame, and 5.6 denotes a pair of top plates respectively arranged at the upper ends of both ends of the frame 4.
A motor for driving the top pulley 5 through a transmission mechanism 8 such as a chain; and 9, a motor wound around the top pulley 5 and the tail pulley 6. The first endless belt 9 is a chuco-teflon belt (registered trademark) having excellent airtightness, heat resistance, and non-adhesiveness. 10.11.1.
Reference numeral 2 designates a supply device for a connecting material, a supply device for cooked rice, a heater, etc., which are sequentially arranged from the tail pulley 6 of the first endless belt 9 to the top pulley 5 to the side. This is a molding press with built-in heating means. 13 is the above molding press 1
2 is a hydraulic cylinder for raising and lowering, 14 is a press receiving stand arranged below the lower surface of the traveling section of the first endless belt 9 so as to face the molding press 12, and 15 is the first traveling section.
A second short endless belt arranged to run between the endless belt 9 and the forming press 12;
Reference numeral 5 denotes a structure in which the return-side traveling portion intermittently travels synchronously in the same direction as the forward-side traveling portion of the first endless belt 9.
Reference numerals 16 and 17 denote a top pulley and a tail pulley around which the second endless belt 15 is wound, and 18 denotes a coating agent such as oil for uniformly applying a release agent such as oil on the forward running surface of the second endless belt 15. It is a coating device arranged. Reference numeral 19 denotes an elongate heating portion disposed below the middle of the traveling portion of the first endless belt 9 toward the top pulley 5 from the middle, and reference numeral 20 denotes a top pulley 5 of the first endless belt 9. Alligator-mounted discharge shoot,
Reference numeral 21 denotes a doctor knife on which the top pulley 5 is arranged to scrape off the deposits adhering to the surface of the first endless belt 9. In addition, A indicates cooked rice, and B indicates a connecting material.

【０００８】次に、本発明に係る包餅１の製造方法を上
記製造装置に基づいて説明する。まず、米飯Ａ及びつな
ぎ材Ｂを生成せしめる。即ち、米飯Ａは精選した精米を
炊飯処理や蒸し処理など公知の方法により生成せしめ
る。このさい、必要に応じて具など所要の副材料を添加
せしめてもよい。また、つなぎ材Ｂは穀粉、好ましくは
小麦粉や米粉に所要量の水を加えて混練りし、流動性を
有するゲル状に調整せしめる。このさい、必要に応じて
増粘剤など所要の副材料を添加せしめてもよい。生成し
た米飯Ａ及びつなぎ材Ｂは各々供給装置１１・１０に投
入する。Next, a method for producing the rice cracker 1 according to the present invention will be described based on the above-described production apparatus. First, cooked rice A and connecting material B are generated. That is, the cooked rice A is produced by producing a selected rice by a known method such as a rice cooking process or a steaming process. At this time, necessary auxiliary materials such as tools may be added as necessary. The binder B is prepared by adding a required amount of water to flour, preferably wheat flour or rice flour, and kneading the mixture, thereby adjusting the gel to a fluidity. At this time, if necessary, necessary auxiliary materials such as a thickener may be added. The generated cooked rice A and the connecting material B are supplied to the supply devices 11 and 10, respectively.

【０００９】しかるのち、第１・第２無端ベルト９・１
５を図２に矢印で示す方向に同期に間欠走行せしめると
共に、塗付装置１８により離型剤を第２無端ベルト１５
の走行面に塗付せしめる。次いで、つなぎ材用供給装置
１０より順次一定量のつなぎ材Ｂをテ−ルプ−リ６がわ
における第１無端ベルト９の往き側走行面上に供給せし
めたのち、米飯用供給装置１１方向に移送せしめる。こ
のさい、供給せしめたつなぎ材Ｂは流動性を有するゲル
状に調整せしめられているから、次第に流動しつつ円形
状に拡大する（図４（イ）参照）。そして、米飯用供給
装置１１下に達した時点でつなぎ材Ｂ上に順次米飯用供
給装置１１より一定量の米飯Ａを供給して載置せしめた
のち、さらに移送せしめ、成型プレス１２下に達した時
点で第１・第２無端ベルト９・１５の走行を停止すると
共に、予め所定の温度に加熱せしめた成型プレス１２を
油圧シリンダ１３により下降作動せしめ、第１・第２無
端ベルト９・１５間に保持する米飯Ａを加熱しつつ押圧
し、その原形を留めた状態の包餅形状に展圧成型せしめ
る（図４（ロ）（ハ）参照）。このさい、成型プレス１
２の展圧成型により米飯Ａはつなぎ材Ｂと一体的に層状
に接合せしめられている。米飯Ａの展圧成型が終了する
と、油圧シリンダ１３により成型プレス１２を上昇作動
せしめ、第２無端ベルト１５より離型せしめたのち、移
送しつつ加熱部１９により焼成して包餅１を生成（図１
及び図４（ニ）参照）し、排出シ−ト２０を介して外方
に排出せしめる。Thereafter, the first and second endless belts 9.1
5 is intermittently run in the direction indicated by the arrow in FIG. 2 and the releasing agent is applied by the coating device 18 to the second endless belt 15.
On the running surface. Next, after a certain amount of the connecting material B is sequentially supplied from the connecting material supply device 10 onto the forward running surface of the first endless belt 9 in the tail pulley 6, the connecting material B is supplied to the cooked rice supply device 11. Let me transport you. At this time, since the supplied binder B is adjusted to a gel having fluidity, it expands in a circular shape while gradually flowing (see FIG. 4A). Then, when the rice reaches the lower part of the rice feeding device 11, a fixed amount of the rice A is sequentially supplied from the rice feeding device 11 onto the connecting material B and is placed thereon. At this point, the running of the first and second endless belts 9 and 15 is stopped, and the molding press 12 preheated to a predetermined temperature is lowered by the hydraulic cylinder 13 so that the first and second endless belts 9 and 15 are moved. The cooked rice A held in between is pressed while being heated, and is spread and formed into a rice cake shape in a state where its original shape is retained (see FIGS. 4 (b) and (c)). At this time, molding press 1
The rice cooked rice A is integrally joined to the connecting material B in a layered manner by the press-molding of No. 2. After completion of the pressure forming of the cooked rice A, the molding press 12 is moved up by the hydraulic cylinder 13, released from the second endless belt 15, and then baked by the heating unit 19 while being transported to produce the rice cake 1 ( FIG.
(See FIG. 4 (d)) and discharge to the outside via the discharge sheet 20.

【００１０】生成した包餅１は、主として肉や野菜など
の料理品を包んで食膳に供するが、かかる用途に限定さ
れるものでなく、例えば、ピザやお好み焼の台などにも
適用せしめることが出来るものである。[0010] The generated rice cake 1 is mainly wrapped with foods such as meat and vegetables and served for a dining table, but is not limited to such applications, and may be applied to, for example, a pizza or okonomiyaki table. Can do that.

【００１１】[0011]

【発明の効果】請求項１記載の発明によれば以上の次第
で、原形を留めた米飯がつなぎ材を介してシ−ト状に展
圧焼成されているから、本来的に粘り気の非常に少ない
米飯をつなぎ材により一体的にシ−ト状に接合せしめ、
米本来の風味や形状を保持せしめた新規な米飯製包餅を
生成せしめることが出来るものである。According to the first aspect of the present invention, since rice cooked in its original form is sheet-stretched and fired in the form of a sheet via a linking material, it is inherently very sticky. A small amount of cooked rice is joined together in a sheet form with the connecting material,
It can produce a new rice cooked rice cake that retains the original flavor and shape of rice.

【００１２】請求項２記載の発明によれば以上の次第
で、所要の穀粉を主原料とするゲル状のつなぎ材上に米
飯を載置せしめ、原形を留めつつシ−ト状に展圧して焼
成せしめられているから、本来的に粘り気が非常に少な
い米飯に拘わらず、米本来の風味や形状を備えた米飯製
包餅を確実に製造することが出来るものである。According to the second aspect of the present invention, as described above, rice is placed on a gel-like connecting material mainly made of a required flour, and is spread in a sheet shape while keeping its original shape. Since it is baked, it is possible to reliably produce cooked rice-cooked rice with the original flavor and shape of rice irrespective of the inherently very low stickiness of cooked rice.

【図面の簡単な説明】[Brief description of the drawings]

【図１】本発明の一実施例を示す断面図である。FIG. 1 is a sectional view showing an embodiment of the present invention.

【図２】本発明に係る包餅１の製造装置を示す側面図で
ある。FIG. 2 is a side view showing an apparatus for producing the rice cake 1 according to the present invention.

【図３】本発明に係る包餅１の製造装置を示す平面図で
ある。FIG. 3 is a plan view showing an apparatus for manufacturing the rice cracker 1 according to the present invention.

【図４】本発明に係る包餅１の生成状態を示す斜視図で
ある。FIG. 4 is a perspective view showing a generation state of the rice cracker 1 according to the present invention.

【符号の説明】[Explanation of symbols]

１ 包餅 ２ 米飯層 ３ つなぎ材層 Ａ 米飯 Ｂ つなぎ材 1 Rice cake 2 Rice layer 3 Connecting material layer A Rice rice B Connecting material

Claims (2)

【特許請求の範囲】[Claims] 【請求項１】原形を留めた米飯がつなぎ材を介してシ−
ト状に展圧焼成されてなることを特徴とする、米飯製包
餅。(1) Rice cooked in its original form is sealed via a connecting material.
A rice cooked rice cracker, characterized by being baked in a pressurized shape. 【請求項２】所要の穀粉を主原料とするゲル状のつなぎ
材上に米飯を載置せしめ、原形を留めつつシ−ト状に展
圧して焼成せしめることを特徴とする、米飯製包餅の製
造方法。2. Rice cooked rice cake, characterized in that cooked rice is placed on a gel-like connecting material mainly made of a required flour, spread in a sheet form while being kept in its original form, and baked. Manufacturing method.