JPH03103147A - Preparation of 'okowa' - Google Patents
Preparation of 'okowa'Info
- Publication number
- JPH03103147A JPH03103147A JP1242980A JP24298089A JPH03103147A JP H03103147 A JPH03103147 A JP H03103147A JP 1242980 A JP1242980 A JP 1242980A JP 24298089 A JP24298089 A JP 24298089A JP H03103147 A JPH03103147 A JP H03103147A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- glutinous rice
- okowa
- water
- lactic acid
- 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
- 241000209094 Oryza Species 0.000 claims abstract description 44
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 41
- 235000009566 rice Nutrition 0.000 claims abstract description 41
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 150000008163 sugars Chemical class 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 abstract description 5
- 229940005581 sodium lactate Drugs 0.000 abstract description 5
- 239000001540 sodium lactate Substances 0.000 abstract description 5
- 235000011088 sodium lactate Nutrition 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 240000001417 Vigna umbellata Species 0.000 abstract 1
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 241001330002 Bambuseae Species 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000252099 Conger myriaster Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 239000008156 Ringer's lactate solution Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 244000309146 drought grass Species 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 239000003566 sealing material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】 ［産業上の利用分野コ 本発明はおこわの製造法に関する。[Detailed description of the invention] [Industrial application fields] The present invention relates to a method for producing rice.
［従来の技術］
従来のこの種のものとして、米粒間がねばりつかない低
水分含量で蒸煮されたおこわを、短時間水性媒質に浸漬
し、袋詰めするようにしたものが特開昭５９−７１６５
４号公報で提案され、また原料もち米に一定量の水分を
吸水させて蒸煮したものを、シャワーで吸水冷却などの
処理を行ない、一定時間表面のみを乾燥させることによ
り、米の原形を保ち、ばらばらにくずれた状態のパック
詰おこわを得るようにしたものが特開昭６３−１１２９
５５号公報で提案されている．
［発明が解決しようとする課題コ
上記従来技術においては、おこわの米粒間のねばりが主
に考慮されているものの、おこわの軟らかさについての
改良がなされていないものであるため、従来のおこわは
直ぐに硬くなり過ぎるうえ、一旦冷凍した場合にはこれ
を喫食時にふかすとおこわがいわゆるグチャグチャする
軟弱な食感になり、いずれも食感，風味．外観の点で問
題を有゛するものであった．
そこで本発明は適度な軟らかさを保持でき、冷凍後ふか
した場合にも良好な食感，風味を得ることができるおこ
わの製造法を提供することを目的とする。[Prior Art] A conventional method of this kind is disclosed in Japanese Patent Application Laid-Open No. 1983-1973, in which rice steamed with a low water content that does not cause stickiness between the rice grains is soaked in an aqueous medium for a short time and then packed in bags. 7165
This method was proposed in Publication No. 4, and the rice retains its original shape by absorbing a certain amount of water into the raw glutinous rice, steaming it, then taking a shower to absorb water, cooling it, and drying only the surface for a certain period of time. , Japanese Patent Application Laid-Open No. 1129/1986 produced a packaged rice cake that was broken into pieces.
This is proposed in Publication No. 55. [Problem to be solved by the invention] In the above-mentioned conventional technology, the stickiness between rice grains of rice is mainly taken into consideration, but no improvement has been made in the softness of rice, so conventional rice is Not only does it become too hard quickly, but once it has been frozen, if you puff it before eating, the rice becomes soggy and has a soft texture, both of which have poor texture and flavor. It was problematic in terms of appearance. Therefore, an object of the present invention is to provide a method for producing rice that can maintain appropriate softness and obtain good texture and flavor even when puffed after freezing.
［Ｂ題を解決するための手段］
本発明のおこわの製造法は、乳酸系酸味料を添加した水
にもち米を浸漬し、水切り後、糖類を含有する液体に前
記もち米を浸漬した後蒸すようにしたものである．
［作用コ
本発明のおこわの製造法においては、もち米の吸水処理
工程を利用してもち米に軟らかみを付与するための乳酸
系酸味料を浸透させると共に、もち米の蒸煮処理工程前
においてもち米に硬さを付与するための糖類を浸透させ
ることにより、おこわに適度な軟らかみを与え、おこわ
が直ちに硬くなり過ぎることを防止し、かつ冷凍後ふか
して食する際に水っぽくグチャグチャに軟弱化すること
なく適度の軟らかさを保持するものである．
乳酸系酸味料は例えば乳酸ソーダ（乳酸ナトリウム）が
好しく、水に対し２〜３重量％程度添加するのが好しい
。また糖類を含有する液体は例えば多糖類を含有する醤
油や味酪を用いた調味液を用いるのが好しい。[Means for Solving Problem B] The method for producing rice rice of the present invention involves soaking glutinous rice in water to which a lactic acid acidulant has been added, draining the water, and then immersing the glutinous rice in a liquid containing sugars. It is steamed. [Function] In the method for producing rice flour of the present invention, a lactic acid-based acidulant is infiltrated into the glutinous rice to give it softness by using the water absorption treatment process, and at the same time, before the glutinous rice steaming process, By infiltrating glutinous rice with sugars to give it hardness, it gives the rice the right amount of softness, prevents the rice from becoming too hard right away, and prevents the rice from becoming watery and mushy when eaten after being frozen. It maintains a suitable level of softness without becoming soft. The lactic acid acidulant is preferably sodium lactate (sodium lactate), for example, and is preferably added in an amount of about 2 to 3% by weight based on water. Further, as the liquid containing saccharides, it is preferable to use, for example, soy sauce containing polysaccharides or a seasoning liquid using flavored milk.
［実施例］
もち米３０ｈｇを洗米した後、乳酸ソーダ６００ｇ、ホ
タテエキス５０ｇを添加した５０ｋｇの水に２４時間程
度浸漬し、その後１５分間程度水切りを行ってから、味
醗と水と醤油とを２：２：１程度の割合で混合した調味
液に４分程度浸漬し、水切りを行う。このように処理さ
れたもち米にサラダ油を少々コーテングしてから第３図
に示すように底部に多数の孔を有する金属性の蒸函１に
充填し、これを複数積み重ねて蒸気ホース付きでかつ底
部に蒸気噴出口４を有する蒸台車２にて蒸し器３内に収
納し５０分程度蒸す９図中５は蒸し器本体、６は蒸気ホ
ース、７は排気ダクトである。蒸し処理後おこわをバッ
トに入れてかき混ぜると共に所定時間送風冷却する。[Example] After washing 30 hg of glutinous rice, it was soaked in 50 kg of water containing 600 g of sodium lactate and 50 g of scallop extract for about 24 hours, and then drained for about 15 minutes, and then mixed with mirin, water, and soy sauce. Soak in a seasoning liquid mixed at a ratio of about 2:2:1 for about 4 minutes, then drain. The glutinous rice treated in this way is coated with a little salad oil and then filled into a metal steamer box 1 with many holes at the bottom as shown in Fig. In the figure, 5 is the steamer main body, 6 is a steam hose, and 7 is an exhaust duct. After steaming, the rice is placed in a vat, stirred, and cooled with air for a predetermined period of time.
次に成型器にて所定形状に或型してバットに並べる。こ
のように戒型されたおこわに乳酸ソーダ液を噴霧して表
面に浸透させ、どの後必要に応じ鮭，椎茸，くるみ，あ
なご等の具８をトツピングしたり中に入れたりする。Next, they are molded into a predetermined shape using a molding machine and arranged on a vat. Sodium lactate solution is sprayed onto the rice cake shaped in this manner to allow it to penetrate into the surface of the rice, and after that, toppings 8 such as salmon, shiitake mushrooms, walnuts, conger eel, etc. are added to or placed inside the rice as needed.
このおこわ９を第１図のように笹１０に載せ、第２図の
ように笹１０で包装し、シール材１１によってシールす
る。This rice flour 9 is placed on bamboo 10 as shown in FIG. 1, wrapped in bamboo 10 as shown in FIG. 2, and sealed with a sealing material 11.
このようにして製造されたおこわはもち米の蒸し工程前
において浸透処理された乳酸ソーダ及び糖類の作用によ
って、１５時間程度軟らかく喫食でき、硬くなった場合
でも再度蒸すことによって炊きたての食感，風味，外観
を有し、また一旦冷凍した場合においても冷凍のまま蒸
すだけで水っぽくなることがなく炊きたての食味を得る
ことができる。また包んだ笹の殺菌効果によって常温で
２日間程度日持ちすることができる。Okowa produced in this way remains soft and edible for about 15 hours due to the action of the sodium lactate and sugars that are permeated into the glutinous rice before the steaming process, and even if it becomes hard, it can be steamed again to retain the freshly cooked texture and flavor. , appearance, and even if it is once frozen, it can be steamed while still frozen to provide the taste of freshly cooked food without becoming watery. Also, due to the sterilizing effect of the wrapped bamboo, it can be kept for about two days at room temperature.
なお本発明は上記実施例に限定するものではなく本発明
の要旨の範囲内において種々の変形実施が可能である。Note that the present invention is not limited to the above-described embodiments, and various modifications can be made within the scope of the gist of the present invention.
例えば乳酸系酸味料及び糖類の種類は適宜選定すればよ
い．
［発明の効果］
本発明は乳酸系酸味料を添加した水にもち米を浸漬し、
水切り後、糖類を含有する液体に前記もち米を浸漬した
後蒸すことにより適度な軟らかさを保持でき、冷凍後ふ
かした場合にも良好な食感，風味を得ることができるお
こわの製造法を提供できる。For example, the types of lactic acid-based acidulants and sugars may be selected appropriately. [Effect of the invention] The present invention involves soaking glutinous rice in water added with a lactic acid acidulant,
After draining, the glutinous rice is soaked in a sugar-containing liquid and then steamed to maintain appropriate softness, and a good texture and flavor can be obtained even when puffed after freezing. Can be provided.
第１図はおこわ成型品を笹に載せた状態を示す斜視図，
第２図はおこわを笹で包んだ状態を示す斜視図，第３図
は蒸し状態を示す正面図である。Figure 1 is a perspective view showing the molded rice cake placed on bamboo grass.
Fig. 2 is a perspective view showing rice rice wrapped in bamboo leaves, and Fig. 3 is a front view showing the steamed rice.
Claims (1)
、糖類を含有する液体に前記もち米を浸漬した後蒸すこ
とを特徴とするおこわの製造法。A method for producing rice rice, which comprises soaking sticky rice in water to which a lactic acid acidulant has been added, draining the water, soaking the sticky rice in a liquid containing sugars, and then steaming the rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1242980A JPH03103147A (en) | 1989-09-18 | 1989-09-18 | Preparation of 'okowa' |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1242980A JPH03103147A (en) | 1989-09-18 | 1989-09-18 | Preparation of 'okowa' |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03103147A true JPH03103147A (en) | 1991-04-30 |
Family
ID=17097104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1242980A Pending JPH03103147A (en) | 1989-09-18 | 1989-09-18 | Preparation of 'okowa' |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03103147A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5602347A (en) * | 1993-03-17 | 1997-02-11 | Fanuc Ltd. | Tool life control method based on disturbance load torque of motor |
| WO2006034620A1 (en) * | 2004-09-29 | 2006-04-06 | Bongchai Kim | The preparation method for sushi boiled rice |
-
1989
- 1989-09-18 JP JP1242980A patent/JPH03103147A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5602347A (en) * | 1993-03-17 | 1997-02-11 | Fanuc Ltd. | Tool life control method based on disturbance load torque of motor |
| WO2006034620A1 (en) * | 2004-09-29 | 2006-04-06 | Bongchai Kim | The preparation method for sushi boiled rice |
| KR100807647B1 (en) | 2004-09-29 | 2008-02-28 | 김근호 | The Manufacturing Method of Cooked Sushi Rice |
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