JPH01165349A - Rice ball and production thereof - Google Patents
Rice ball and production thereofInfo
- Publication number
- JPH01165349A JPH01165349A JP62324685A JP32468587A JPH01165349A JP H01165349 A JPH01165349 A JP H01165349A JP 62324685 A JP62324685 A JP 62324685A JP 32468587 A JP32468587 A JP 32468587A JP H01165349 A JPH01165349 A JP H01165349A
- Authority
- JP
- Japan
- Prior art keywords
- rice balls
- rice
- balls
- bag
- rice ball
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 69
- 235000009566 rice Nutrition 0.000 title claims abstract description 69
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 68
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract description 9
- 235000017491 Bambusa tulda Nutrition 0.000 abstract description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract description 9
- 239000011425 bamboo Substances 0.000 abstract description 9
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 241000269851 Sarda sarda Species 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 244000124853 Perilla frutescens Species 0.000 abstract description 2
- 235000016374 Perilla frutescens var crispa Nutrition 0.000 abstract 1
- 235000015640 Perilla frutescens var frutescens Nutrition 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 229920000298 Cellophane Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】 ［産業上の利用分野］ この発明はおにぎり及びおにぎりの製造方法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to rice balls and a method for manufacturing rice balls.
［従来の技術］
従来、この種のものとしては特公昭５７〜２６８７６号
公報で知られるように、炊飯されたご飯を用いて三角お
にぎりを作り、そして海苔を巻いてこのままの状態で、
あるいはセロハン等の包装紙によって包装して販売され
るものであった。[Prior Art] Conventionally, as known from Japanese Patent Publication No. 57-26876, a triangular rice ball is made using cooked rice, then wrapped in nori seaweed and left as is.
Alternatively, they were sold wrapped in wrapping paper such as cellophane.
［発明が解決しようとする問題点］
従来のおにぎりは直接手で持って食するものであるため
、汚れた手でおにぎりを持つと黴菌が付着する。また従
来のおにぎりはその大きさが拳程度であるため一口では
食べ切れず、頬ぼるようにして食するものであるなめ口
の廻りにご飯粒が付着する等食べ龍い問題点があった。[Problems to be Solved by the Invention] Conventional rice balls are held and eaten directly with hands, so if the rice balls are held with dirty hands, mold will adhere to them. Furthermore, because conventional rice balls are about the size of a fist, they cannot be eaten in one bite, and rice balls tend to stick to the area around the opening, which is the part where the rice balls are eaten.
この発明は前記問題点を解決して取り扱いが衛生的で食
べ易いおにぎりを提供することを目的とする。The object of the present invention is to solve the above-mentioned problems and provide a rice ball that is hygienic to handle and easy to eat.
［問題点を解決するための手段］
第１発明は、大きさが一口程度の焼きおにぎりを複数串
刺しする。[Means for Solving the Problems] In the first invention, a plurality of grilled rice balls each having a bite size are skewered.
第２発明は炊飯されたご飯を一口程度のおにぎり本体に
形成し、このおにぎり本体を複数串刺しした後、前記お
にぎり本体を焙り、そして急速冷凍するものである。In the second invention, cooked rice is formed into a bite-sized rice ball body, a plurality of rice ball bodies are skewered, the rice ball bodies are roasted, and then quickly frozen.
［作 用］
食するときには、串を持って焼きおにぎりを一個毎に食
するものである。[Function] When eating, hold a skewer and eat each grilled rice ball one by one.
［実施例］
次にこの発明の一実施例を添付図面を参照して説明する
。[Embodiment] Next, an embodiment of the present invention will be described with reference to the accompanying drawings.
第１図において、１，２．３は並設した焼きおにぎりで
あり、これら焼きおにぎり１゜２．３には具として各々
鰹節４、紫蘇５、鳥Ｍ６が入っており、これら焼きおに
ぎり１゜２．３はその最大幅が大概２〜５（３１程度に
形成され一口で食することができるようになっていると
ともにこれら焼きおにぎり１．２゜３は竹串７に刺され
て一体に設けられる。In Fig. 1, 1, 2.3 are grilled rice balls arranged side by side, and these grilled rice balls 1.2.3 each contain 4 pieces of bonito flakes, 5 pieces of perilla, and 6 pieces of chicken M6 as ingredients. The maximum width of 2.3 is approximately 2 to 5 (approximately 31) so that it can be eaten in one bite, and these grilled rice balls 1.2゜3 are pierced by bamboo skewers 7 and provided as one piece. .
次に前記おにぎりの製造方法を第２図を参照して説明す
る。Next, a method for manufacturing the rice ball will be explained with reference to FIG. 2.
まず第２図（Ａ）に示すように第１工程として炊飯され
たご飯８を型９に鰹節４を入れて一口程度の大きさを有
するおにぎり本体１０を作る。First, as shown in FIG. 2(A), in the first step, cooked rice 8 is placed in a mold 9 with dried bonito flakes 4 to form a rice ball body 10 having a bite-sized size.
次に第２図（Ｂ）に示すように三個のおにぎり本体１０
を竹串７に刺し、そしてガスコンロ１１等によっておに
ぎり本体１０の表面を焙る。Next, as shown in FIG. 2(B), three rice ball bodies 10 are prepared.
is skewered onto a bamboo skewer 7, and the surface of the rice ball body 10 is roasted on a gas stove 11 or the like.
この後、第２図（Ｃ）に示すように焼きおにぎり１，２
．３を温かいうちに急速冷凍する。After this, as shown in Figure 2 (C), grilled rice balls 1 and 2 are prepared.
．． Quick-freeze 3 while still warm.
すなわち−１°Ｃ〜−５℃程度の温度帯で氷結率が８０
％以上となる最大氷結晶生成温度帯をおよそ３０分以内
で通過するように、例えばコンベア式凍結装置、荷棚式
凍結装置、冷風による流動式凍結装置等の急速冷凍装置
１２によって凍結させる。そして第２図（Ｄ）に示すよ
うに合成樹脂等から成る包装袋１３あるいは包装箱に前
記串刺しした焼きおにぎり１゜２．３を収容し包装袋１
３内の空気を真空装置（図示せず）により抜きとり、そ
して袋口１４を密封して真空パックする。In other words, the freezing rate is 80% in the temperature range of -1°C to -5°C.
% or more within about 30 minutes, using a rapid freezing device 12 such as a conveyor type freezing device, a shelf type freezing device, or a fluidized freezing device using cold air. Then, as shown in FIG. 2(D), the skewered grilled rice balls 1°2.3 are stored in a packaging bag 13 or a packaging box made of synthetic resin or the like, and the packaging bag 1
The air inside 3 is removed by a vacuum device (not shown), and the bag opening 14 is sealed and vacuum packed.
次に前記構成につきその作用を説明する。Next, the operation of the above structure will be explained.
食する場合は包装袋１３の封を開き焼きおにぎり１．２
．３を取り出しそして電子レンジ（図示せず）等に入れ
て温める。そして食するときは竹串７を持って温めな焼
きおにぎり１．２．３を食する。この際焼きおにぎり１
゜２．３は一日程度の大きさであるため一口ないし三日
で食することができる。To eat, open the packaging bag 13 and remove the grilled rice balls 1.2.
．． Take out No. 3 and heat it in a microwave oven (not shown) or the like. Then, when eating, hold the bamboo skewer 7 and eat the warm grilled rice balls 1, 2, and 3. At this time, grilled rice balls 1
゜2.3 is about the size of one day, so it can be eaten in one bite or three days.
以上のように、大きさが一日程度の焼きおにぎり１，２
．３を竹串７に刺して一体化し″たことにより、食する
ときは直接焼きおにぎり１．２．３を持たなくとも良い
なめ手が汚れていても衛生的に食することができる。ま
た焼きおにぎり１．２．３は一日程度の大きさであるた
め、口の廻りにご飯粒が付着することなく容易に食する
ことができる。As mentioned above, make 1 or 2 grilled rice balls that are about the size of one day.
．． 3 is integrated into the bamboo skewer 7, so you don't have to hold the grilled rice balls 1, 2, and 3 directly when eating, and you can eat them hygienically even if your hands are dirty. Onigiri 1, 2, and 3 are the size of about one day's worth, so they can be easily eaten without rice particles sticking around the mouth.
さらにおにぎり本体１０を焙って焼きおにぎり１，２．
３にしたことによって、おにぎり本体１０の表面が堅く
一体的となり、このため竹串７に刺した際、焼きおにぎ
り１．２．３が抜は落ちることはなく安心して食するこ
とができる。Furthermore, the rice ball body 10 is roasted to make grilled rice balls 1, 2.
3, the surface of the rice ball main body 10 becomes solid and integral, so that when the grilled rice balls 1, 2, and 3 are skewered on the bamboo skewer 7, the pieces do not fall off and can be eaten with peace of mind.
しかも製造方法においては、竹串７に刺した焼きおにぎ
り１．２．３を温かいうちに急速冷凍して保存性を向上
したことにより、焼きおにぎり１．２．３の組織構造の
受ける損傷が少なく、また乾いた状態で急速冷凍した焼
きおにぎりに比較してより多くの水分を含有しているた
め、解凍、加熱した際にはあたかも炊き上がりのように
なり焼きおにぎり独特の風味をかもし出すことができる
。Moreover, in the manufacturing method, the grilled rice balls 1.2.3 pierced on bamboo skewers 7 are quickly frozen while still warm to improve storage stability, so the tissue structure of the grilled rice balls 1.2.3 is less likely to be damaged. In addition, compared to grilled rice balls that are quickly frozen in a dry state, they contain more moisture, so when thawed and heated, they look just like they've been cooked, giving off the unique flavor of grilled rice balls. .
尚、この発明は前記実施例に限定されるものではなく、
例えば第３図に示すように各焼きおにぎり２１．２２．
２３の形状を例えば三角。Note that this invention is not limited to the above embodiments,
For example, as shown in FIG. 3, each grilled rice ball 21.22.
For example, the shape of 23 is a triangle.
丸角、四角というように各々異なる形状にし、また竹串
２４を二本刺してもよい、また二個あるいは四個以上の
焼きおにぎりを串に刺したり、また具をご飯にまぶした
りしてもよい。You can make them into different shapes such as round corners or squares, or you can put two bamboo skewers 24 on them, or you can put two or more grilled rice balls on the skewers, or you can sprinkle the ingredients on the rice. good.
さらに製造方法としては温かい焼きおにぎりを真空パッ
クした後急速凍結してもよい等種々の変形が可能である
。Further, the manufacturing method can be modified in various ways, such as vacuum-packing warm grilled rice balls and then quickly freezing them.
［発明の効果］
第１発明は、大きさが一日程度の焼きおにぎりを複数串
刺ししたことによって衛生的に取り扱いができるととも
に容易に食することができるおにぎりを提供できる。[Effects of the Invention] The first invention can provide a rice ball that can be handled hygienically and is easy to eat by skewering a plurality of grilled rice balls each having a size of about one day.
第２発明は串刺ししたおにぎり本体を火で焙った後焼き
おにぎりをあたたかいうちに急速冷凍したことによって
、焼きおにぎりが落ちることなく串に固定でき、また焼
きおにぎりを解凍した際に焼きおにぎり独特の風味をか
もし出すことができる。The second invention involves roasting the skewered rice balls over a fire and then quickly freezing the grilled rice balls while they are still warm. This allows the grilled rice balls to be fixed on the skewers without falling off, and also retains the unique flavor of grilled rice balls when thawed. can produce.
第１図は第１実施例の斜視図、第２図は同製造工程を示
しており、第２図（Ａ）は第１工程を示す断面図、第２
図（Ｂ）は第２工程を示す断面図、第２図（Ｃ）は第３
工程を示す斜視図、第２図（Ｄ）は第４工程を示す斜視
図、第３図は第２実施例の斜視図である。
１．２．３・・・焼きおにぎり
７・・・竹串
１０・・・おにぎり本体Fig. 1 is a perspective view of the first embodiment, Fig. 2 shows the same manufacturing process, Fig. 2(A) is a sectional view showing the first process,
Figure (B) is a cross-sectional view showing the second process, and Figure 2 (C) is a cross-sectional view showing the third process.
FIG. 2(D) is a perspective view showing the process, FIG. 2(D) is a perspective view showing the fourth step, and FIG. 3 is a perspective view of the second embodiment. 1.2.3...Grilled rice ball 7...Bamboo skewer 10...Rice ball itself
Claims (2)
ることを特徴とするおにぎり。(1) Onigiri is a rice ball characterized by skewering multiple pieces of grilled onigiri that are about the size of a bite.
し、このおにぎり本体を複数串刺しした後、前記おにぎ
り本体を焙り、そして急速冷凍したことを特徴とするお
にぎりの製造方法。(2) A method for producing rice balls, which comprises forming cooked rice into a bite-sized rice ball body, skewering a plurality of rice ball bodies, roasting the rice ball body, and quickly freezing the rice ball body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62324685A JPH01165349A (en) | 1987-12-21 | 1987-12-21 | Rice ball and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62324685A JPH01165349A (en) | 1987-12-21 | 1987-12-21 | Rice ball and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01165349A true JPH01165349A (en) | 1989-06-29 |
Family
ID=18168581
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62324685A Pending JPH01165349A (en) | 1987-12-21 | 1987-12-21 | Rice ball and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01165349A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5159106A (en) * | 1988-12-24 | 1992-10-27 | Henkel Kommanditgesellschaft Auf Aktien | Process for the improved production of (meth)acrylic acid esters of polyhydric alcohols (vi) |
| KR100361123B1 (en) * | 2000-09-18 | 2002-11-20 | 서상현 | rice-cake manufacturing equipment |
-
1987
- 1987-12-21 JP JP62324685A patent/JPH01165349A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5159106A (en) * | 1988-12-24 | 1992-10-27 | Henkel Kommanditgesellschaft Auf Aktien | Process for the improved production of (meth)acrylic acid esters of polyhydric alcohols (vi) |
| KR100361123B1 (en) * | 2000-09-18 | 2002-11-20 | 서상현 | rice-cake manufacturing equipment |
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