JPH04144653A - Formed and processed boiled rice food - Google Patents
Formed and processed boiled rice foodInfo
- Publication number
- JPH04144653A JPH04144653A JP2266686A JP26668690A JPH04144653A JP H04144653 A JPH04144653 A JP H04144653A JP 2266686 A JP2266686 A JP 2266686A JP 26668690 A JP26668690 A JP 26668690A JP H04144653 A JPH04144653 A JP H04144653A
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- JP
- Japan
- Prior art keywords
- rice
- water
- processed
- parts
- weight
- 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 323
- 235000009566 rice Nutrition 0.000 title claims abstract description 323
- 235000013305 food Nutrition 0.000 title claims abstract description 90
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- 241000209094 Oryza Species 0.000 claims abstract description 322
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 93
- 238000010438 heat treatment Methods 0.000 claims abstract description 21
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- 238000011282 treatment Methods 0.000 claims abstract description 9
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- 229920002472 Starch Polymers 0.000 claims description 5
- 239000002250 absorbent Substances 0.000 claims description 5
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- 235000008429 bread Nutrition 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
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- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
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- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
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- 235000020995 raw meat Nutrition 0.000 claims description 2
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- 235000011837 pasties Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
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- 239000010935 stainless steel Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000000745 Erythronium japonicum Species 0.000 description 1
- 235000000495 Erythronium japonicum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000297434 Stenotarsus subtilis Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 239000006071 cream Substances 0.000 description 1
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- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
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- 238000004898 kneading Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
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- 238000004659 sterilization and disinfection 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） 本発明は、新規な米飯食品に関するものであり。[Detailed description of the invention] (Industrial application field) The present invention relates to a novel cooked rice food.
更に詳細には、そのままでももちろん即席的に可食性で
あるのみでなく、クラッカー、パン類やコーン製の可食
性容器と同様あるいはそれ以上の用途を有する米飯の概
念を全く超えた従来未知の成形加工米飯食品に関するも
のである。More specifically, it is not only edible immediately as it is, but also a previously unknown molding that completely transcends the concept of cooked rice, which has uses similar to or even greater than edible containers made of crackers, breads, and corn. This relates to processed cooked rice foods.
（従来の技術及び問題点）
米の調理法としては、炊飯による方法が主として行われ
ており、他の調理法といってもこの域を格別に出るもの
ではない。(Prior Art and Problems) As a method of cooking rice, rice cooking is the main method used, and other cooking methods are not particularly different from this method.
従来より、炊飯は、吸水せしめた米を強火で加熱し沸と
うした後は２０分程度弱火で加熱し、次いで更に１０分
程度むらして行っている。また、米の量が多い場合には
湯炊きも行われている。この方法は、沸とうした湯の中
に吸水米を入れて沸とうさせ、その後は上記した方法と
同じ方法で処理するものである（桜井芳人編「総合食品
事典（新訂版）」東京同文書院（昭４６−３−１５）ｐ
、３４６−３４７）。Traditionally, rice has been cooked by heating water-absorbed rice over high heat until it boils, then heating over low heat for about 20 minutes, and then heating it unevenly for about 10 more minutes. Additionally, if there is a large amount of rice, boiling it in hot water is also done. In this method, water-absorbing rice is placed in boiling water and boiled, and then treated in the same manner as above (Yoshito Sakurai, Comprehensive Food Encyclopedia (revised edition), Tokyo). Doshoinin (1970-3-15) p.
, 346-347).
このようにして炊飯した米飯は、ふっくらとしているに
もかかわらず米粒は弾性を有していて糊化しておらず非
常に美味なものであるが、このような米飯を即席法によ
って調製する工業的方法は未だ確立されていない。Although the rice cooked in this way is fluffy, the rice grains have elasticity and are not gelatinized, making it very delicious. The method has not yet been established.
そして当業界においては、米の消費量を増大させる目的
からも、上記した即席米飯の開発にとどまらず、全く新
規な用途開発が強く望まれている。In this industry, there is a strong desire not only to develop instant cooked rice but also to develop completely new uses for the purpose of increasing rice consumption.
（問題点を解決するための手段）
本発明は、上記した業界のニーズに対応する目的でなさ
れたものである。(Means for Solving the Problems) The present invention has been made for the purpose of meeting the above-mentioned needs of the industry.
そこでこの目的を達成するために鋭意研究を行った結果
、下記する特定の条件下で米をα化させる事なく加熱吸
水せしめた後、更に特定の条件下で米を加熱吸水せしめ
たところ、得られた米飯は糊状になることなく米粒はα
化しているというだけでなく、オムスビ等に成形加工し
ても型くずれすることなくすぐれた保形性を有しており
、しかもこの成形加工米飯食品は、カレーやシチュー等
水分の多い食品をその上にのせたりあるいはその中には
さみ込んだりしても、全く形崩れしないというきわめて
有用な新知見を得た。そしてこの新知見を基礎として更
に研究、検討の結果、本発明が完成されたのである。Therefore, as a result of intensive research to achieve this purpose, we found that after heating rice to absorb water without gelatinization under the specific conditions described below, and then heating and absorbing water under further specific conditions, we obtained the following results: The cooked rice does not become pasty and the rice grains are α
Not only does it have a solid shape, but it also has excellent shape retention without losing its shape even when molded into omusubi, etc. Furthermore, this molded rice food can be used to store foods with high moisture content such as curry and stew. We have obtained an extremely useful new finding that it does not lose its shape at all even if it is placed on or inserted into a container. As a result of further research and consideration based on this new knowledge, the present invention was completed.
上記したように本発明の基礎となった２段階処理は、次
の２つの工程からなるものである。As described above, the two-stage process that forms the basis of the present invention consists of the following two steps.
第１工程：米を６０℃以上の湯及び／又は蒸気を用いて
米１００重量部に対して含水量を３８〜１１５重濾部と
した吸水米を調製する工程：
第２工程：第１工程で得られた吸水米を８０℃以上の湯
、蒸気及び／又は圧力釜を用いて米１００重量部に対し
て含水量を６０〜１６０重量部となるように処理する工
程。1st step: A step of preparing water-absorbing rice with a water content of 38 to 115 parts by weight per 100 parts by weight of rice using hot water and/or steam at 60°C or higher: 2nd step: 1st step A process of treating the water-absorbed rice obtained in 80° C. or higher using hot water, steam, and/or a pressure cooker so that the water content becomes 60 to 160 parts by weight per 100 parts by weight of rice.
上記した特殊な２工程からなる２度の加熱吸水処理によ
り、米粒はα化していながら糊化することなく弾性を有
し粒子がそのまま残留しており。Due to the two-time heating and water absorption treatment consisting of the special two-step process described above, the rice grains are gelatinized but remain elastic without becoming gelatinized.
丁度従来法にしたがって大きな釜で炊飯した場合と同様
の風味食感を呈する。It has the same flavor and texture as when rice is cooked in a large pot using the conventional method.
その詳細なメカニズムは今後の研究にまたねばならない
が、上記した特定の２工程からなる２回の加熱処理によ
って、水分量が少いのにもかかわらず短時間で完全α化
されるので、メイラード現象等が発生せず、澱粉の戻り
変性も少なく、日時がたっても風味の劣化や変性もなく
、温めなおすだけで美味しく食べられるものと一応推定
される。Although the detailed mechanism will have to be studied in the future, Maillard's process is completely pregelatinized in a short period of time despite the small amount of moisture in the two heat treatments described above. It is presumed that no phenomena occur, there is little return denaturation of starch, there is no deterioration or denaturation of flavor over time, and it can be eaten deliciously just by reheating.
また本発明によれば、前記のようにその製造工程におい
て加熱処理されているので、それだけでも充分保存性に
富んではいるが１例えば第１及び／又は第２工程におい
て熱湯、蒸気、圧力釜を使用しているので、バチルス・
ズブチリス等有害菌が流失又は死滅してしまうので、格
別の殺菌処理を行わなくても更に保存性が高まる。また
、保存性を高めるために、第１工程終了後の吸水米及び
／又は第２工程終了後の処理米、その他最終製品に至る
までの各種吸水加工米、成形加工米飯食品等の米製品類
を常法にしたがって冷蔵及び／又は冷凍しておけば、貯
蔵性は更に高まる。しかもその際、風味１食感、品質は
いささかも損われることがない。また更に、密閉容器、
ラミネート加工してもよいアルミ箔袋やナイロン等プラ
スチック製の袋に収容して、加圧、加熱処理して殺菌し
ておけば、保存効果は一層高まることとなり、褐変する
こともなく長期間の常温流通も可能となるのである。Further, according to the present invention, since the heat treatment is performed in the manufacturing process as described above, the preservability is sufficient by itself. Since it is used, Bacillus
Since harmful bacteria such as S. subtilis are washed away or killed, the preservability is further improved without special sterilization treatment. In addition, in order to improve shelf life, rice products such as water-absorbed rice after the first process and/or treated rice after the second process, various water-absorbent processed rice and molded processed cooked rice until the end of the final product are added. If it is refrigerated and/or frozen in a conventional manner, its shelf life will be further improved. Moreover, in this case, the flavor, texture, and quality are not impaired in the slightest. Furthermore, a closed container,
If you store it in a plastic bag such as an aluminum foil bag or nylon bag that can be laminated, and sterilize it by applying pressure and heat, the preservation effect will be further enhanced and it will last for a long time without browning. This also makes it possible to distribute at room temperature.
しかも本発明に係る成形加工米飯食品及びそれに至るま
でに製造される各種の米製品類は、加熱、加水、調味等
通常に行われる加工処理によって処理することにより、
ごく短時間にきわめて美味な米飯食品類が調理できる。Moreover, the shaped processed cooked rice food according to the present invention and the various rice products manufactured up to that point can be processed through conventional processing such as heating, adding water, and seasoning.
Extremely delicious rice foods can be prepared in a very short time.
更にまた本発明の非常に大きな特徴は、本発明に係る米
飯食品は、粒状の米粒を原料としていながら、成形加工
しても型層れすることなくすぐれた保形性を有する点で
ある。しかも更に特徴的なことに、この成形加工米飯食
品は、その上にシチューやカレーといった水分含量の高
い食材をマウントしても、あるいはこれらを間に挟んで
も、あるいはアンのように内部に充填しても、全く型層
れしない点である。そのうえ、各種の大きさ、各種の形
状に自由に成形できる利点も併有している。Furthermore, a very significant feature of the present invention is that although the cooked rice food according to the present invention is made from granular rice grains, it has excellent shape retention without mold layering even when molded. What is even more unique about this molded rice food is that it can be used to mount high-moisture ingredients such as stew and curry on top of it, or to sandwich these foods in between, or to fill it inside like in the case of An. However, the point is that it does not fall out of style at all. Moreover, it also has the advantage of being able to be freely molded into various sizes and shapes.
このようにすぐれた成形性を米飯食品に付与するのに成
功した例は他になく、本発明が最初のものである。There is no other example in which such excellent moldability has been successfully imparted to a cooked rice food, and the present invention is the first.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
本発明に係る成形加工米飯食品を製造するには。To produce the molded cooked rice food according to the present invention.
先ずはじめに、第１工程において、米を６０℃以上の湯
及び／又は蒸気を用いて米１００重量部に対して含水量
を３８〜１１５重量部とした吸水米を調製し、次いでこ
の吸水米を第２工程において、８０℃以上の湯５蒸気及
び／又は圧力釜を用いて米１００重量部に対し含水量を
６０〜１６０重量部となるよう処理してなる処理米を成
形することを基本的技術思想とするものである。First, in the first step, water-absorbed rice is prepared using hot water and/or steam at 60°C or higher to have a moisture content of 38 to 115 parts by weight per 100 parts by weight of rice, and then this water-absorbed rice is In the second step, 100 parts by weight of rice is processed to have a water content of 60 to 160 parts by weight using 5 steams of hot water of 80°C or higher and/or a pressure cooker to form treated rice. This is a technical philosophy.
なお第１工程で得た吸水米に、吸水したモチ穀粉を添加
すると、更にすぐれた製品が得られる場合もある。モチ
穀粉としては、モチ米、モチトウモロコシの粉のほか、
モチキビ、モチアワ等モチ性の穀類の粉が適宜使用され
る。Furthermore, if water-absorbed waxy flour is added to the water-absorbed rice obtained in the first step, an even better product may be obtained. Waxy flour includes glutinous rice, glutinous corn flour,
Flours of chewy grains such as waxy millet and waxy grains are used as appropriate.
このようにして第１及び第２工程を経た処理米は、成形
処理して適宜の大きさ、形状に成形する。The treated rice that has undergone the first and second steps in this way is shaped into an appropriate size and shape.
本発明においては上記のような第１、第２工程という特
殊な２段吸水加熱処理のため、分離しやすい米粒を原料
としていながら、通常の成形手段により、型層れするこ
となくしかも自由に成形することができる。In the present invention, because of the special two-stage water absorption heat treatment in the first and second steps as described above, although easily separated rice grains are used as raw materials, they can be molded freely without mold layering by ordinary molding means. Can be molded.
本発明においては、例えば、シート状、ビスケット状、
クラッカー状、食パン状、おむすび状、にぎりずし状、
卵形、球状、直方体状、立方体状、凹型状、筒状、ロー
ト状、麺状及び／又はロッド状等に成形し、必要あれば
これを乾燥して目的製品とすることができる。In the present invention, for example, sheet-like, biscuit-like,
Cracker-like, bread-like, rice ball-like, nigiri-sushi-like,
It can be formed into an egg shape, a sphere, a rectangular parallelepiped, a cube, a concave shape, a cylinder, a funnel, a noodle, and/or a rod, and if necessary, this can be dried to obtain the desired product.
本発明における成形方法としては、上記のほかに次のよ
うに処理することにより、処理工程中に自然発生する圧
力及び／又は吸水米が膨張するカを利用して、自動的且
つ省エネルギー的に成形することも可能である。In addition to the above, the molding method of the present invention uses the pressure naturally generated during the treatment process and/or the expansion force of water-absorbed rice to automatically and energy-savingly mold the rice. It is also possible to do so.
すなわち、第１工程で得た吸水米を、第２工程において
各種の大きさ、形状を有する容器又は型に充填し、そし
てこれを第３工程において、８０℃以上の湯、蒸気及び
／又は圧力釜を用いて米１００重量部に対して含水量を
６０〜１６０重量部となるように処理し、この処理工程
中に発生する圧力及び／又は吸水米自体が更に吸水膨張
する力を利用して、上記処理米を成形するのである。That is, the water-absorbing rice obtained in the first step is filled in containers or molds of various sizes and shapes in the second step, and then in the third step, it is heated with hot water of 80°C or higher, steam, and/or pressure. Using a pot, 100 parts by weight of rice is treated so that the water content becomes 60 to 160 parts by weight, and the pressure generated during this treatment process and/or the force of the water-absorbing rice itself further absorbing water and expanding is used. , the above-mentioned treated rice is shaped.
この方法によっても充分に成形することが可能であるが
、更に上記した成形方法を利用してきめの細かい成形を
行うことも充分可能である。Although sufficient molding is possible with this method, it is also possible to perform finer molding using the above-described molding method.
上記によれば白飯ないし特に味付けされていない米飯食
品の成形体が得られるが、本発明によれば下記する処理
を実施することによって味付けした成形米飯食品もきわ
めて工業的な操作で得られる。According to the above method, a molded product of white rice or a cooked rice food that is not particularly seasoned can be obtained, but according to the present invention, a seasoned molded cooked rice product can also be obtained by carrying out the following treatment in a highly industrial manner.
そのためには、第１工程終了後の吸水米に対して、７０
℃以上の湯又はダシ汁、スープ、ソース等の調味液で処
理して吸水加工米を調製するが、あるいは、上記吸水米
を７０℃以上の湯で短時間処理した後に調味液及び／又
は粉末調味料で処理して吸水加工米を調製し、ひき続き
、このようにして調製した吸水加工米を第２工程にした
がって処理し、そして前記した成形方法によって成、形
し、成形加工米飯食品を調製すればよいのである。To do this, 70% of the water-absorbed rice after the first step is
Water-absorbing processed rice is prepared by treating it with hot water at a temperature of 70°C or higher or a seasoning liquid such as dashi stock, soup, or sauce, or alternatively, the water-absorbing rice is treated with hot water at a temperature of 70°C or higher for a short period of time, followed by a seasoning liquid and/or powder. Water-absorbed processed rice is prepared by treating it with a seasoning, and subsequently, the water-absorbed processed rice thus prepared is treated according to the second step, and then formed and shaped by the above-described forming method to obtain a formed processed cooked rice food. All you have to do is prepare it.
なおこの際、調味処理した吸水加工米を、前記のように
容器又は型に充填して自動的に成形処理し、味付けした
成形加工米飯食品を調製することももちろん可能である
。また、調味液も、上記のほか、醤油、味噌、酸等常用
される調味液が適宜使用される。At this time, it is of course possible to prepare seasoned, molded cooked rice food by filling the seasoned water-absorbing processed rice into a container or mold as described above and automatically molding it. In addition to the above-mentioned seasoning liquid, commonly used seasoning liquids such as soy sauce, miso, and acid may be used as appropriate.
また１本発明は、第１工程にしたがって調製した吸水米
をそのまま第２工程で処理するのではなく、吸水米を一
旦細砕し、この細砕米を更に処理する技術も包含してい
る。The present invention also includes a technique in which the water-absorbing rice prepared according to the first step is not directly processed in the second step, but the water-absorbing rice is once crushed and the crushed rice is further processed.
この細砕米を使用することによって、更に成形性が高ま
り、各種のバラエティに富んだ新規な成形加工米飯食品
が多数調製できるのである。By using this finely ground rice, the moldability is further improved, and a wide variety of new molded cooked rice foods can be prepared.
つまり本発明は、第１工程において、米を６０℃以上の
湯及び／又は蒸気を用いて米を１００重量部に対して含
水量を３８〜１１５重量部とした吸水米を調製し、次い
でこの吸水米を第２工程において細砕し、得られた細砕
米を８０℃以上の湯、蒸気及び／又は圧力釜、油、直火
等を用いて米１００重量部に対して含水量を６０〜１６
０重量部となるよう処理してなる処理米を成形してなる
ことを特徴とする成形加工米飯食品も、その範囲に包含
するものである。That is, in the first step, the present invention prepares water-absorbed rice with a moisture content of 38 to 115 parts by weight based on 100 parts by weight of rice using hot water and/or steam at 60°C or higher, and then The water-absorbing rice is pulverized in the second step, and the resulting pulverized rice is heated to a water content of 60 to 60 parts by weight per 100 parts by weight of rice using hot water of 80°C or higher, steam and/or a pressure cooker, oil, open flame, etc. 16
Molded cooked rice foods characterized by being formed from treated rice that has been processed to have a content of 0 parts by weight are also included within this scope.
ここに、細砕米とは、吸水米を細かくしたものをす入で
指し、例えば、吸水米を砕いたり、すりつぶしたり、磨
砕したり、粉砕したり、圧潰したり、温情したりして細
かくしたものを広く示すものである。Here, "finely ground rice" refers to water-absorbing rice that has been made into small pieces. It broadly shows what has been done.
細砕米は、格別の加工を行うことなく更に処理しても好
適な成形加工米飯食品が得られるが、細砕米を製造工程
中及び／又はそれによって得られた細砕米に、副材料を
添加混合した後、更に処理すればバラエティに富んだ従
来未知の新しい成形加工米飯食品が効率的に得られる。Shredded rice can be further processed without any special processing to obtain a suitable molded cooked rice food, but sub-materials may be added and mixed during the manufacturing process and/or to the resulting shredded rice. After that, by further processing, it is possible to efficiently obtain a variety of new, previously unknown molded cooked rice foods.
副材料としては、加工した及び／又は加工しない生のま
まの肉、魚介類：野菜類：大豆製品；澱粉類；ダシ汁、
カレー、スープ、ソース、調味液等が適宜使用可能であ
って、これらの副材料を使用することによって、味付飯
風の成形品、麺、パスタ等各種の成形加工米飯食品が工
業的に容易に調製される。Sub-ingredients include processed and/or unprocessed raw meat, seafood, vegetables, soybean products, starches, dashi soup stock,
Curry, soup, sauce, seasoning liquid, etc. can be used as appropriate, and by using these auxiliary materials, various molded rice products such as seasoned rice-like molded products, noodles, pasta, etc. can be easily manufactured industrially. It is prepared in
細砕米は、それ自体成形可能であって、たとえ上記のよ
うに副材料処理しても容易に成形できるので、本発明を
実施するうえで好適な素材である。Shredded rice is a suitable material for carrying out the present invention because it can be molded by itself and can be easily molded even if it is treated with auxiliary materials as described above.
この点はモチ穀粉を添加すれば更に高揚されるし。This point can be further enhanced by adding waxy flour.
吸水米の場合と同様に、細砕米を容器又は型に充填して
加熱処理し、処理工程中に発生する圧力や膨張力を利用
して自動的に成形する場合は向夏である。As in the case of water-absorbing rice, the process of filling finely ground rice into a container or mold, heating it, and automatically molding it using the pressure and expansion force generated during the processing process is considered to be midsummer.
したがって、細砕米を小さく丸めたり、ＳＳ状に押し出
したり、のばしたり、のばした後に切ったり、ひろげた
り、立方体や直方体にしたり、その他各種の形状にして
おけば、後に行う第２工程の終了とともに成形加工米飯
食品の最終製品が得られる。また、上記した成形を第１
次成形とし、第２工程終了後に更に第２次成形を行う２
段階成形を行うことも可能であって、この場合には更に
デリケートな成形が行われる。Therefore, if you roll the finely chopped rice into small balls, extrude it into an SS shape, roll it out, cut it after rolling it, spread it, make it into a cube or rectangular parallelepiped, or make it into various other shapes, you can complete the second step to be performed later. At the same time, a final product of molded cooked rice food is obtained. In addition, the above-mentioned molding is performed in the first
Next molding and further secondary molding after the completion of the second process 2
It is also possible to perform step molding, in which case a more delicate molding is performed.
細砕米に添加する副材料は、原形をとどめた形、原形は
有するが細かく切断した形で使用できるほか、非常に微
細に細断し、ペースト状等なめらかな磨砕物やねり製品
の形で使用することもできる。The auxiliary materials added to shredded rice can be used in their original form, in their original form but finely cut, or in the form of very finely shredded and smooth ground products such as paste or paste products. You can also.
このような形状で副材料を使用する場合は、これを、細
砕した後の細砕米に加えてよく混合してもよいが、磨砕
等による細砕米の製造工程中に副材料も同時に添加して
両者を磨砕混合し、１工程で目的物を製造してもよい。When using an auxiliary material in such a shape, it may be added to the finely ground rice after it has been crushed and mixed well, but the auxiliary material may also be added at the same time during the manufacturing process of finely ground rice by grinding etc. The desired product may be manufactured in one step by grinding and mixing both.
例えば、副材料として魚肉すり身を用いて吸水米ととも
に磨砕すれば、かまぼこ風のねり製品タイプの成形加工
米飯食品が得られる。例えばカニ肉及び／又はその風味
成分を添加して磨砕すれば、カニ肉を全く使用すること
なくカニ肉風の米製品が得られる。この製品を更にカニ
肉風に切断、成形すれば、見映えのみならず食感やテキ
スチャーも更にカニ肉に近接して美味なものとなる。ま
た大豆蛋白を原料とする人造肉を用いて上記と同様に吸
水米ないし細砕米を処理すれば、米を原料としていなが
ら肉製品様の食品が得られる。この製品を上記と同様に
ひき肉状に切断、成形すれば、見映えのみならず食感や
テキスチャーの面でも、更に本来のひき肉に近接して美
味なものとなる。For example, if ground fish meat is used as an auxiliary material and ground together with water-absorbed rice, a molded cooked rice food in the form of a kamaboko-like paste product can be obtained. For example, if crab meat and/or its flavor components are added and ground, a crab meat-like rice product can be obtained without using crab meat at all. If this product is further cut and shaped to resemble crab meat, it will not only look good but also have a texture that is even closer to that of crab meat, making it more delicious. Furthermore, if water-absorbed rice or crushed rice is treated in the same manner as described above using artificial meat made from soybean protein, a meat product-like food can be obtained even though rice is used as the raw material. If this product is cut and shaped into minced meat in the same manner as described above, it will become more delicious, not only in terms of appearance but also in terms of texture and texture, which will be closer to the original minced meat.
なおこれらの場合、別途水産ねり製品で製造したカニ肉
カマボコや人造ひき肉を製造しておきこれを添加混合す
れば、更にその効果が高まる。In these cases, the effect will be further enhanced if crab meat kamaboko or artificial minced meat is separately manufactured using a fish paste product and this is added and mixed.
このように本発明によれば、米を原料としていながら、
見映えや構造、食感、風味のすべてにおいて例えばカニ
肉やひき肉に酷似した成形食品を製造することができる
。このような食品は、従来全く知られておらず新規な食
品であり且つ低カロリーの健康的にも有効な食品である
。またこのような食品を容器状に成形し、これを可食性
の食品容器として更にその上に各種の食品をのせて容器
ごと例えばカナツバ風に食すると、カニ肉の風味も日中
にひろがり、非常に美味である。As described above, according to the present invention, although rice is used as a raw material,
It is possible to produce molded foods that closely resemble, for example, crab meat or minced meat in appearance, structure, texture, and flavor. Such food is a novel food that has not been previously known, and is also a low-calorie and healthy food. In addition, if such food is formed into a container shape, and this is used as an edible food container, and various foods are placed on top of it and the whole container is eaten, for example, Kanatsuba-style, the flavor of crab meat will spread throughout the day, making it extremely It's delicious.
本発明に係る細砕米及び副材料処理した細砕米は、この
ように非常に広範な用途を有し、成形加工米飯食品とし
て有用であるのみでなく一般の食品素材としてもきわめ
て有用である。したがって本発明に係る（副材料処理し
た）細砕米は、その有用性に鑑み、乾燥、冷蔵、冷凍等
周知の方法によって保存しておき、必要ある場合に各種
の調理に使用することも可能である。The pulverized rice and auxiliary material-treated pulverized rice according to the present invention have a very wide range of uses as described above, and are not only useful as processed cooked rice foods, but also extremely useful as general food materials. Therefore, in view of its usefulness, the shredded rice (treated with auxiliary materials) according to the present invention can be preserved by well-known methods such as drying, refrigeration, and freezing, and can be used for various cooking purposes when necessary. be.
また本発明においては非常に特徴的なことに、米粒が糊
状とならずそのまま弾性を保持しているにもかかわらず
、オムスビ等に成形加工しても型くずれすることなくす
ぐれた保形性を有している点である。しかも更に特徴的
なことは、本発明の各工程で得られる各種の米製品類も
すぐれた保形性を有しており、各種の大きさ、形状に自
由に成形できる点である。In addition, a very characteristic feature of the present invention is that even though the rice grains do not become pasty and retain their elasticity, they do not lose their shape even when molded into musubi, etc., and have excellent shape retention. This is a point that we have. Moreover, a further characteristic feature is that the various rice products obtained through each process of the present invention also have excellent shape retention and can be freely molded into various sizes and shapes.
すなわち本発明は１次の（イ）〜（ト）の米製品類の成
形に当り、
（イ）米を６０℃以上の湯及び／又は蒸気を用いて米１
００重量部に対して含水量を３８〜１１５重量部とした
吸水米；
（））上記吸水米を容器又は型に充填したもの；（ハ）
（イ）又は（１））の吸水米に、吸水させたモチ米粉及
び／又はモチトウモロコシ粉を添加したもの；（＝）（
イ）〜（ハ）のいずれかの吸水米に対して、７０℃以上
の湯又はダシ汁、スープ、ソース等の調味液で処理して
吸水加工米を調製するか、あるいは、上記吸水米を７０
℃以上の湯で短時間処理した後に調味液及び／又は粉末
調味料で処理してなる吸水加工米：
（１） （イ）の吸水米を細砕してなる細砕米；（へ）
上記細砕米を副材料処理してなるもの；及び／又は
（ト）請求項第１項〜第１２項のいずれか１項に記載の
成形加工米飯食品；その他その製造工程中に得られる各
種米製品類；
シート状、ビスケット状、クラッカー状、食パン状、お
むすび状、にぎりずし状、卵形、球状、直方体状、立方
体状、凹型状、筒状、ロート状、麺状及び／又はロッド
状等各種の形状、大きさに成形し、必要あればこれを乾
燥してなること、を特徴とする成形加工米飯食品に関す
るものである。That is, the present invention involves forming the rice products in the first steps (a) to (g) by (a) boiling rice by using hot water and/or steam at 60°C or higher;
Water-absorbing rice with a water content of 38 to 115 parts by weight based on 00 parts by weight; ()) The above-mentioned water-absorbing rice filled in a container or mold; (c)
A product in which water-absorbed sticky rice flour and/or waxy corn flour is added to the water-absorbed rice of (a) or (1)); (=) (
Either one of the water-absorbing rice from a) to (c) is treated with hot water of 70°C or higher or a seasoning liquid such as dashi stock, soup, or sauce to prepare water-absorbing processed rice, or the above-mentioned water-absorbing rice is 70
Water-absorbing processed rice made by treating with hot water at temperature above ℃ for a short time and then treating with seasoning liquid and/or powdered seasoning: (1) Finely ground rice made by crushing the water-absorbing rice of (A); (F)
A product obtained by processing the above-mentioned finely ground rice as an auxiliary material; and/or (g) a processed cooked rice food according to any one of claims 1 to 12; and other various rice products obtained during the manufacturing process thereof. Products; Sheet-like, biscuit-like, cracker-like, bread-like, rice ball-like, nigiri-sushi-like, egg-shaped, spherical, rectangular parallelepiped, cubic, concave, cylindrical, funnel-like, noodle-like and/or rod-like. This invention relates to a molded cooked rice food that is characterized by being molded into various shapes and sizes, and dried if necessary.
また更に本発明のすぐれた特徴としては、その上に各種
惣菜、チーズ、ハム、魚卵等はもとより、特に、カレー
やシチュー等水分の多い食品をのせてもあるいはこれら
を間にはさんでもまたアンのように内部に充填しても型
くずれしない点が挙げられる。Furthermore, as an excellent feature of the present invention, it is possible to place not only various side dishes, cheese, ham, fish eggs, etc., but also foods with a high water content such as curry and stew on top of it, or even sandwich these foods in between. One of its advantages is that it does not lose its shape even when filled inside like Ann.
したがって本発明においては、前記（イ）〜（ト）のい
ずれか１項の米製品類について、その上、その内部、及
び／又は、これら複数の同種あるいは異種の米製品類の
間に、菓子類及び／又は惣菜・食材類をマウントし、包
み込み、及び／又ははさみ込むことができる。Therefore, in the present invention, for the rice products according to any one of (a) to (g) above, there is It is possible to mount, wrap, and/or sandwich food items and/or side dishes/ingredients.
菓子類としては、アイスクリーム、ジャム、蜂蜜、水ア
メ、乳製品、チョコレート、アン類が使用され、そして
惣菜・食材類としては、カレーシチュー、グラタン、ス
パゲツティ、チーズ、ハム、ソーセージ、コロッケ、カ
ッ類、肉類、梅干し、フレーク、おかか、たらこその他
魚卵、具類。Confectionery products include ice cream, jam, honey, starch syrup, dairy products, chocolate, and bean pastes, while side dishes and ingredients include curry stew, gratin, spaghetti, cheese, ham, sausage, croquettes, and cutlets. meat, pickled plums, flakes, rice cake, cod roe, other fish eggs, and other ingredients.
魚類が使用される。Fish are used.
したがって本発明によれば、得られた成形加工米飯食品
をパンやクラッカーと同じ用途に使用できるのみでなく
、最中の皮や万頭の皮等の用途にも使用することができ
、その中に各種の惣菜類、菓子、アン、クリーム、アイ
スクリーム、ジャム類、肉製品、シチュー、カレー等を
含有せしめることができる。また、この成形加工米飯食
品に凹所を形成しておき、この中にカレーやシチュー類
を入れておいても米飯が崩れることがないので。Therefore, according to the present invention, the obtained molded and processed cooked rice food can not only be used for the same purposes as bread and crackers, but also for applications such as monaka-no-bashi and manju-no-bashi, etc. It can contain various side dishes, sweets, sweets, creams, ice creams, jams, meat products, stews, curries, etc. In addition, this molded rice food has a recess formed in it, so that even if curry or stew is placed inside the recess, the rice will not fall apart.
カレーライス等が手軽に楽しめ、全く新規な食品が得ら
れる。もちろん成形加工米飯食品は、このように惣菜類
とともに成形するだけでなく、それのみでも各種の形状
に成形できることは既述したとおりである。You can easily enjoy curry rice, etc., and you can get a completely new food. Of course, as mentioned above, molded cooked rice foods can not only be molded together with side dishes as described above, but can also be molded into various shapes by themselves.
このように本発明においては、菓子類のほかに、従来よ
り御飯のオカダとして用いられている惣菜・食材類が、
和、洋、中華の区別なく、また水分が多いもの少ないも
の等性状の区別なく、すべてのジャンルのものが自由に
使用することができ、新規にしてバラエティに富んだア
イデア食品が多数得られる。In this way, in the present invention, in addition to sweets, side dishes and ingredients conventionally used as okada for rice,
Foods of all genres can be used freely, regardless of whether they are Japanese, Western, or Chinese, or whether they have a high or low moisture content, and a large number of novel and diverse food ideas can be obtained.
本発明に係る成形加工米飯食品は、保形性が良く型層れ
しないので、そのまま利用できるほか、これを食品素材
のひとつとして取扱い、自由に加熱、調理できるという
卓越した特徴を有する。また、本発明に係る成形加工米
飯食品調製工程で製造される各種の米製品類も同様であ
る。The molded cooked rice food according to the present invention has good shape retention and does not form layers, so it can be used as is, and has the outstanding feature that it can be handled as a food material and can be heated and cooked as desired. The same applies to various rice products produced in the molded cooked rice food preparation process according to the present invention.
加熱、調理としては、米製品及び／又は成形加工米飯を
、必要あれば蒸気、圧力釜、オーブン。For heating and cooking, rice products and/or shaped cooked rice can be heated and cooked using steam, pressure cooker, or oven if necessary.
電子レンジ等で短時間加熱した後、又はそのまま揚げる
、焼く、蒸す、茹でるといった加熱処理を行うこと、衣
をつけて天ぶら風あるいはフライ風に揚げること、及び
／又は、パン生地、パイ、湯葉、海苔、油揚、網脂、野
菜等包むことのできる食材に包んで揚げる、焼く、蒸す
、あるいは茹でること、その他通常の加熱、調理方法が
適宜使用される。After heating for a short time in a microwave oven, etc., or subjecting it to heat treatment such as frying, baking, steaming, or boiling; coating it and frying it in a tempura style or frying style; and/or bread dough, pie, yuba, Wrapping it in wrappable ingredients such as seaweed, fried tofu, net fat, vegetables, etc. and frying, baking, steaming, or boiling, and other conventional heating and cooking methods are used as appropriate.
既述のように本発明に係る成形加工米飯食品は。As mentioned above, the molded cooked rice food according to the present invention is as follows.
加熱処理等を経ており、それ自体保存性が高いので、そ
のまま冷蔵したり冷凍しておけば長期間の保存が可能で
ある。またこれを密閉容器、ラミネート加工してもよい
アルミ箔袋やプラスチック製の袋に収容した後、必要あ
れば短時間加熱殺菌することにより、更に長期間の保存
が可能であって。Since it has undergone heat treatment and has a high shelf life, it can be stored for a long time if it is refrigerated or frozen. Moreover, after storing this in a sealed container, an aluminum foil bag that may be laminated, or a plastic bag, it can be stored for a longer period of time by heating and sterilizing it for a short time if necessary.
レトルト食品としても流通販売可能である。これらの点
は、成形加工米飯食品を得るまでに得られる各種の米製
品類についても同様である。このようにして保存した場
合、単に保存できるだけでなく、加熱処理しても褐変す
ることもないし風味、品質の劣化もないので、この点で
も本発明はすぐれている。It can also be distributed and sold as a retort food. These points also apply to various rice products obtained before forming processed cooked rice foods. When stored in this manner, the present invention is superior in this respect as not only can it be preserved, but it will not turn brown or deteriorate in flavor or quality even when heated.
また本発明は、吸水米及び／又は吸水加工米を。The present invention also provides water-absorbing rice and/or water-absorbing processed rice.
水もしくは調味液中に浸漬して保存するか、水もしくは
調味液中に浸漬したまま冷蔵保存するが、及び／又は、
そのまま冷蔵ないし冷凍保存してなることを特徴とする
調理用米飯にも関するものである。この調理用米飯は、
必要なときに取り出して、常法にしたがって調理するこ
とにより、各種の米飯ないし加工米飯を得ることができ
る２またこの調理用米飯は、本発明に規定した各種工程
に付すことにより、成形加工米飯食品や各種の米製品類
を製造するのに利用できることは、もちろんのことであ
る。Stored immersed in water or seasoning liquid, or stored refrigerated while immersed in water or seasoning liquid, and/or
The present invention also relates to cooked rice that is characterized by being kept refrigerated or frozen as is. This cooked rice is
Various types of cooked rice or processed cooked rice can be obtained by taking the rice out when necessary and cooking it according to a conventional method.2 Furthermore, this cooked rice can be processed into shaped processed cooked rice by subjecting it to the various processes specified in the present invention. It goes without saying that it can be used to manufacture foods and various rice products.
以下、本発明の実施例について述べる。Examples of the present invention will be described below.
実施例１
洗米浸漬後、蒸気によって米１００重量部に対し約６５
重量部とした吸水米を５”Ｃの冷蔵庫に数日間保管し、
その後吸水させたもち米１５重量部と混合し、この混合
吸水米をもなか状の皮に小さな穴をあけてなる左右対象
で一対をなした容器にほぼ一杯約６０ｇかるくつめて９
８℃の湯に７分程つけてから引き上げ容器から外したと
ころ、約８０ｇの容器とほぼ同じ型のむすび状の成形米
飯を得た。得られた成形米飯の含水量は、米１００重量
部に対して計算上約１２０重量部であった。Example 1 After washing rice and soaking it, about 65
The water-absorbed rice in parts by weight was stored in a 5"C refrigerator for several days,
After that, it was mixed with 15 parts by weight of absorbed glutinous rice, and the mixed absorbed rice was packed into a pair of symmetrical containers made by making small holes in the monaka-shaped skin, and packed into a container of about 60 g.
When the rice was soaked in 8°C water for about 7 minutes and removed from the container, a ball-shaped rice ball weighing approximately 80 g was obtained, which was almost the same shape as the container. The water content of the obtained shaped cooked rice was calculated to be about 120 parts by weight based on 100 parts by weight of rice.
得られたむすび状の成形米飯の上にハンバーグ、サシミ
、サラダ、納豆、梅ポジ等を乗せ、又、成形米飯を半分
に切りこれにハンバーグ等をはさんで食べたところ、時
間がたっても歯ざわりの良い完全にα化されたしかも水
分量が少いため老化の少い美味なティクアウト食品が得
られた。When we put hamburger steak, sashimi, salad, natto, plum poji, etc. on top of the resulting ball-shaped rice ball, and also cut the molded rice in half and sandwiched hamburger steak, etc. in it and ate it, our teeth remained strong even after a while. A delicious take-out food with a good texture, completely pregelatinized, and low moisture content with little aging was obtained.
実施例２
洗米浸漬後の米を７５℃の湯により米１００重量部に対
し約８０重量部の吸水米とし、この吸水米３５ｇを対角
線の長さ１００ｍ／ｍ厚さ７ｍ／ｍの四角な枠に充填し
た後上下をステンレス製の板ではさみしっかり固定した
のち沸とう水中に入れ、約７分間第２工程を実施し１次
いでこれを取り出し上下の板をはずしたところ、板状の
成型米飯が得られた１重量は３８ｇであり、含水量は米
１００重量部に対し９５重量部とわずかに増えていた。Example 2 Washed and soaked rice was soaked in hot water at 75°C to absorb water of about 80 parts by weight per 100 parts by weight of rice, and 35 g of this water-absorbed rice was placed in a square frame with a diagonal length of 100 m/m and a thickness of 7 m/m. After filling the container, the top and bottom were sandwiched between stainless steel plates and firmly fixed, and then placed in boiling water for about 7 minutes.The second step was carried out for about 7 minutes.Then, the rice was taken out and the top and bottom plates were removed. One weight of the obtained rice was 38 g, and the water content was slightly increased to 95 parts by weight compared to 100 parts by weight of rice.
又この第２工程を圧力釜で行ったところ、得られた成型
米飯は全く同じ状態であった。When this second step was carried out in a pressure cooker, the molded cooked rice obtained was in exactly the same state.
この板状の成型米飯を、フライを揚げるときと同様にパ
ン粉をつけてフライにした。This plate-shaped rice was coated with breadcrumbs and fried in the same way as when frying.
このフライ状の成型米飯に実施例１に記載したような種
々の具をのせて食べたところ、歯ざわりもよく非常に美
味で大変シャシだ感覚をもった従来にない興味深い食品
となった。When this fried rice was eaten with various toppings as described in Example 1, it was a novel and interesting food that had a good texture, was very delicious, and had a very chewy texture.
実施例１で得られた白飯状の成型米飯及び実施例２で得
られたフライ状の成型米飯は、いずれも水分量が少ない
ために型くずれせず、従来のオムスビの具はもちろんの
こと、従来のオムスビではできなかったカレーやシチュ
ー等ものせて一口で食べられる美味で興味深い新規食品
であった。Both the white rice-like molded rice obtained in Example 1 and the fried-like molded rice obtained in Example 2 do not lose their shape because of their low moisture content, and are not only suitable for conventional omusubi toppings but also for conventional omusubi. It was a delicious and interesting new food that could be eaten in one bite with curry, stew, etc., which could not be done with traditional omusubi.
実施例３
第１工程で、洗米浸漬後の米を７５℃の湯により米１０
０重量部に対し約８０重量部の吸水米とし、この吸水米
８０ｇと充分洗米水浸漬したもち米２０ｇを充分混合し
て混合物を得た。Example 3 In the first step, the rice after washing and soaking was soaked in hot water at 75°C for 10 minutes.
Approximately 80 parts by weight of water-absorbed rice was used compared to 0 parts by weight, and 80 g of this water-absorbed rice was thoroughly mixed with 20 g of glutinous rice that had been thoroughly washed and soaked in water to obtain a mixture.
第２工程で、上記混合物の対角線の長さ１００ｍ／ｍ、
厚さ２５ｍ／ｍの長方形の枠に充填した後、この中にカ
ッ、ウナギ、天ぶら等どんぶり物の具となるものや、唐
揚、肉、魚、貝類等を味付けした後、または味付けする
ことなくそのままで吸水米の中に封じ込め、あるいは吸
水米の上部にのせた後、このやや枠より盛り上った具入
り吸水米の上下をステンレス製の板で押し込むようには
さみ、しっかりと固定金具で押え込むように固定した。In the second step, the diagonal length of the mixture is 100 m/m,
After filling a rectangular frame with a thickness of 25m/m, fill it with ingredients for donburi such as cutlet, eel, tempura, etc., fried chicken, meat, fish, shellfish, etc. after seasoning or seasoning. After sealing it in the absorbent rice as it is, or placing it on top of the absorbent rice, sandwich the top and bottom of the absorbent rice with ingredients that are slightly raised above the frame with stainless steel plates, and securely fix the rice with the metal fittings. I fixed it by pushing it in place.
これを圧力釜に入れて１０分間、１．５気圧、約１１２
℃で処理したところ、重量１５３ｇの成型米飯製品が得
られた。Put this in a pressure cooker for 10 minutes at 1.5 atmospheres, approximately 112
When treated at ℃, a shaped cooked rice product weighing 153 g was obtained.
この成型米飯において、具は吸水米とともにきっちりと
固定金具の型に成型されており、熱い内に手に持ったり
２つに切り分ける等しても全く型層れせず、入れである
具によってそれぞれ風味は異なるが、カッやウナギ等味
付けのために煮込んでおいたものも、殆んど型層れせず
、手で持って食べるどんぶり物といった感じで、オムス
ビやどんぶり類とやや感じは異なるが、非常に美味で興
味深い従来にない新規食品が得られた。In this molded rice, the ingredients are tightly molded into the fixed metal mold together with the water-absorbing rice, so even if you hold it in your hand while it's hot or cut it into two pieces, the molds won't overlap at all, and each part will be different depending on the ingredients in the container. The flavor is different, but even the ones that have been stewed for seasoning, such as katakuri and eel, are almost not layered and are like bowls that are eaten by hand, although the taste is slightly different from omusubi and bowls. , a very delicious and interesting novel food product was obtained.
更に、カッを封じ込めたものにパン粉をつけてフライに
揚げた場合でも、天ぶら用のえびを煮込んだものをませ
て成型したものに水でといた小麦粉をつけて揚げたもの
等もカランと揚がり、まことに歯ざわりの良い食品とな
った。In addition, even if you seal in pieces and dip them in breadcrumbs and fry them, you can also dip them in stewed shrimp for tempura and mold them, dip them in flour diluted with water, and then fry them. When fried, it became a food with a really good texture.
更にこの出来上った具入り成型飯を冷蔵又は冷凍′した
ものを数日間保存した後にあたため直したり揚げ直した
りして食べてみたが、オムスビやどんぶり等常法にした
がって炊いた飯から作ったものに比較して非常に含水量
が少く、しかし充分α化しているためと思われるが、出
来たてのものを食べる場合とほとんど味の変化もなくア
ラアラでしかも手で持って食べられる興味深い新規食品
が出来上った。Furthermore, I tried refrigerating or freezing the finished molded rice with fillings for a few days, then reheating it or refrying it and eating it. This is probably because the water content is very low compared to the original, but it has been sufficiently pregelatinized, but there is almost no difference in taste compared to eating it freshly made, and it is an interesting novelty that can be eaten by hand. The food is ready.
又上記の製品を沸とうした湯の中で成型したところ、約
２５分間かかるものの、はとんど吸水せず成型出来上り
重量は１５５ｇで従来品とそん色のない風味であった。When the above-mentioned product was molded in boiling water, it took about 25 minutes, but it did not absorb much water and the finished product weighed 155 g and had a flavor similar to that of conventional products.
実施例４
実施例３の第１工程で調製した吸水米８０ｇともち米２
０ｇとからなる混合物を沸とうしたダシ汁に約１分間ひ
たした後に、まぜ御飯の具をまぜ込み、実施例３にした
がって金型に流し込み、上下からしっかり押え込んで固
定した後、圧力釜で８分間処理したところ、まぜ御飯の
かたまりが出来上った。Example 4 80 g of water-absorbing rice prepared in the first step of Example 3 and sticky rice 2
After soaking a mixture consisting of 0 g in boiling dashi soup for about 1 minute, mix in the mazegohan ingredients, pour it into a mold according to Example 3, firmly press it from the top and bottom to fix it, and then put it in a pressure cooker. After processing for 8 minutes, a mass of mixed rice was completed.
得られた製品も実施例３の場合と同様に、非常にしっか
り成型され、しかも充分α化しておりアラアラでも型く
ずれせずまことに美味であった。As in Example 3, the resulting product was molded very firmly, was sufficiently pregelatinized, and did not lose its shape even when rolled, and was delicious.
又ダシ汁をうす目のクリームソースに変えて上記工程を
くりかえしたところ、洋風の成型飯が得られ、これも非
常に美味であった。When the above process was repeated by changing the dashi soup to a light cream sauce, Western-style molded rice was obtained, which was also very delicious.
得られた製品を実施例３で述べたと同様にして数日間保
存したのち、いろいろな方法であたため直して食べてみ
たけれども、味は変らず保存性の高い変質の少い興味を
そそる新規食品であった。After storing the obtained product for several days in the same manner as described in Example 3, I reheated it using various methods and tried eating it, but the taste did not change and it was an interesting novel food with a long shelf life and little deterioration. there were.
また、沸とうした湯によって成型した場合もやはり実施
例３同様２０分程時間はかがるが、はとんど水を吸わず
美味な成型飯となった。Furthermore, when the rice was molded using boiling water, it took about 20 minutes as in Example 3, but the molded rice was delicious and did not absorb much water.
尚実施例３も本実施例の場合も、成型飯の厚みが厚い為
かもち米を使用しない場合ややパサパサした感じになる
場合があるので、このような場合にはもち米を混入する
か処理時間を長くすることが好ましい。In both Example 3 and this example, since the formed rice is thick, it may feel a little dry if sticky rice is not used. It is preferable to increase the time.
実施例５
洗米、水浸漬後の米を７５℃の湯により米１００重量部
に対し含水量を約７５重量部とした吸水米１５０ｇをす
りつぶし、これに小麦粉１００ｇを常法にしたがって充
分に混合した。これに、卵黄１コと食塩少々を８０ｃｃ
程度の水とともに加えて、充分にねりあわせて、細砕米
生地を調製した。Example 5 After washing and soaking in water, 150 g of water-absorbed rice with a water content of about 75 parts by weight per 100 parts by weight of rice was ground with hot water at 75°C, and 100 g of wheat flour was thoroughly mixed with this in a conventional manner. . To this, add 1 egg yolk and a pinch of salt to 80 cc.
A finely ground rice dough was prepared by adding a certain amount of water and kneading thoroughly.
得られた生地は、これをうずくのばした後、方はちぎっ
てパスタ状生地とし、他方は細く切って麺線とし、これ
らをそれぞれ沸とうした湯に入れて１程度度茹であげた
。After the resulting dough was rolled out, one part was torn to make pasta-like dough, and the other part was cut into thin strips to make noodle strings, and each of these was placed in boiling water and boiled for about one degree.
得られたパスタはミートソースで食べ、麺は簡単に水で
冷やした後にそばと同様にして食べたところ、いずれの
場合も非常に美味で、腰の強いパスタと麺であることが
実証された。The resulting pasta was eaten with meat sauce, and the noodles were briefly cooled in water and then eaten in the same way as soba noodles. In both cases, it was proven that the pasta and noodles were very delicious and had a firm texture.
これらのパスタ、麺は、いずれも１分もたたない短時間
の内に茹で上がるので、即席性にすぐれており、その風
味や食感の面でも中華麺のようにシコシコとして非常に
美味であった。These pasta and noodles are both boiled in less than a minute, making them excellent for instant preparation, and their flavor and texture are chewy and delicious, much like Chinese noodles. there were.
また、これらのパスタ、麺生地を冷蔵庫内に１゜日間放
置したところ、はぼ乾燥してしまった。しかしながら、
これら乾燥したものを上記と同様に沸とうした湯で茹で
たところ、従来の麺類の約１／３程度の短時間で茹で上
っただけでなく、風味や食感においても全くそん色のな
いもの゛が得られ。Furthermore, when these pasta and noodle doughs were left in the refrigerator for 1 day, they became dry. however,
When these dried noodles were boiled in boiling water in the same manner as above, not only did they cook in about 1/3 the time of conventional noodles, but they were also completely similar in flavor and texture. I got something.
保存性にも卓越していることが併せ確認された。It was also confirmed that it has excellent storage stability.
実施例６
洗米浸漬後の米を沸とうした湯を用いて第１工程を行っ
て、米１００重量部に対し水５０重量部とした吸水米を
得たに
のようにして得られた吸水米２１０ｇをナイロン製のラ
ミネート袋に入れ、これに水１２０ｇを更に加えて密封
し、圧力釜で、約６分間１．５気圧１１２℃で加熱処理
した。Example 6 Water-absorbing rice obtained by carrying out the first step using water in which washed and soaked rice was boiled to make 100 parts by weight of rice and 50 parts by weight of water. 210 g of the bag was placed in a nylon laminate bag, 120 g of water was further added thereto, the bag was sealed, and the bag was heated in a pressure cooker at 112° C. for about 6 minutes at 1.5 atm.
得られた装入米飯を、そのまま数日間保存、２７℃で１
ケ月保存、の２組に分けその后電子レンジで加熱して１
食したところ、どちらも形層れがなく、大変美味であり
、腐敗もせず圧力をかける時間も短い為、装入り米飯の
最大の欠点である褐変もおこらず大変良好な製品であっ
た。Store the resulting loaded rice as it is for several days, and store it at 27°C for 1 hour.
Store for several months, then divide into 2 groups and heat in the microwave.
When I ate them, I found that both of them had no layering and were very delicious, and because they did not spoil and the pressure was applied for only a short time, they did not suffer from browning, which is the biggest drawback of stuffed cooked rice, and were very good products.
尚保存期間が短い場合、第２工程の袋に入った加工米の
加熱を熱湯で１０分程度落しブタ状のもので水中に押込
むようにして行えば、充分立派な製品が完成することも
判った。In addition, if the storage period is short, it has been found that if the processed rice in the bag in the second step is heated in boiling water for about 10 minutes and then pushed into the water with a pig-shaped object, a sufficiently fine product can be completed.
実施例７
充分に洗米し水浸漬した米を６５℃の湯を用いて米１０
０重量部に対して含水量を６０重量部とした吸水米を調
製し、次いで、この吸水米を、常法にしたがってコンブ
とかつおぶしとから調製したダシ汁とともに蓋付きの容
器に収容した。Example 7 Rice that has been thoroughly washed and soaked in water is heated to 10% using hot water at 65°C.
Absorbed rice was prepared with a water content of 60 parts by weight relative to 0 parts by weight, and then this absorbed rice was placed in a container with a lid along with dashi soup prepared from kelp and bonito flakes according to a conventional method.
これを容器毎、冷蔵庫に入れて２週間保存した後、この
調理用米飯食品を蒸し器に入れて常法にしたがって蒸し
上げたところ、風味や食感も常法で炊き上げた炊き込み
御飯と全くそん色のない御飯が得られた。After storing this container in the refrigerator for two weeks, I put this cooked rice food in a steamer and steamed it according to the conventional method.The flavor and texture were completely different from the conventionally cooked rice. Colorless rice was obtained.
これに調理済の各種の具を加えて良く混合したところ、
長期間の保存にもかかわらず、非常に美味な五目炊き込
み御飯が得られ、御飯の腐敗がないことはもちろん品質
の変化も全く認められなかった・
（発明の効果）
本発明によれば、独特な２段階処理を採用したことによ
ってすぐれた新規な成形加工米飯食品が得られる。When various cooked ingredients were added to this and mixed well,
Despite being stored for a long time, very delicious gomoku takikomi rice was obtained, and there was no spoilage of the rice, and no change in quality was observed. (Effects of the invention) According to the present invention, the unique By adopting a two-step process, an excellent new molded cooked rice food can be obtained.
この成形加工米飯食品は、特に形くずれすることがなく
またカレーやシチュー等水分の多い食品と接触しても充
分に保形性を保っており、従来にない新しい食品であっ
て、そのまま食用に供することができるほか、これを、
***性食品で包みあるいは包みこむことなく、揚げたり
、蒸したりその他加熱、調理することも可能であって、
従来の米飯食品では全く予測し得ないような有効な用途
もある。This molded rice food does not lose its shape and retains its shape well even when it comes into contact with foods with high moisture content such as curry and stew, making it a new food that has never existed before and can be eaten as is. In addition to providing
It is also possible to fry, steam, or otherwise heat or cook the food without wrapping or wrapping it in a foreskin food;
There are also useful uses that cannot be predicted with conventional cooked rice foods.
また、本発明において、細砕米に各種の副材料を添加し
たもの、例えばカニ肉風味を添加したねり製品原料を加
えて禰潰し、これをカニ脚肉様に細断、成形すれば、米
を原料とするにもかかわらずカニ脚肉様の食品が得られ
るという予測をこえた顕著な効果も奏される。In addition, in the present invention, if various auxiliary materials are added to finely ground rice, for example, a batter product material with added crab meat flavor is added and crushed, and this is shredded and shaped into crab leg meat, rice can be made into rice. Even though it is used as a raw material, a food similar to crab leg meat can be obtained, which is a remarkable effect that exceeds expectations.
代理人 弁理士 戸 １）親 男 手続補正書 平成 ２年１２月１４日Agent Patent Attorney 1) Parent Male Procedural amendment Heisei December 14, 2018
Claims (19)
は蒸気を用いて米１００重量部に対して含水量を３８〜
１１５重量部とした吸水米を調製し、次いでこの吸水米
を第２工程において、８０℃以上の湯、蒸気及び／又は
圧力釜を用いて米１００重量部に対し含水量を６０〜１
６０重量部となるよう処理してなる処理米を成形してな
ることを特徴とする成形加工米飯食品。(1) In the first step, rice is heated to a water content of 38 to 38 parts by weight per 100 parts by weight of rice using hot water and/or steam at 60°C or higher.
Water-absorbed rice with a concentration of 115 parts by weight is prepared, and then in a second step, the water content is reduced to 60-1 for 100 parts by weight of rice using hot water of 80°C or higher, steam, and/or a pressure cooker.
A molded processed rice food product, characterized in that it is formed by molding treated rice that has been processed to have a content of 60 parts by weight.
は蒸気を用いて米１００重量部に対して含水量を３８〜
１１５重量部とした吸水米を調製し、次いでこの吸水米
を第２工程において容器又は型に充填し、そしてこれを
第３工程において、８０℃以上の湯、蒸気及び／又は圧
力釜を用いて米１００重量部に対して含水量を６０〜１
６０重量部となるように処理し、この処理工程中に発生
する圧力及び／又は吸水米自体が更に吸水膨張する力を
利用して、上記処理米を成形してなることを特徴とする
成形加工米飯食品。(2) In the first step, rice is heated to a water content of 38 to 38 parts by weight per 100 parts by weight of rice using hot water and/or steam at 60°C or higher.
115 parts by weight of water-absorbed rice is prepared, then this water-absorbed rice is filled into a container or mold in the second step, and then in the third step, it is heated using hot water of 80°C or higher, steam, and/or a pressure cooker. Moisture content is 60 to 1 per 100 parts by weight of rice.
60 parts by weight, and the above-mentioned treated rice is molded using the pressure generated during this treatment process and/or the force of the water-absorbing rice itself further absorbing water and expanding. Rice food.
に対して、７０℃以上の湯又はダシ汁、スープ、ソース
等の調味液で処理して吸水加工米を調製するか、あるい
は、上記吸水米を７０℃以上の湯で短時間処理した後に
調味液及び／又は粉末調味液で処理して吸水加工米を調
製し、ひき続き、このようにして調製した吸水加工米を
第２工程にしたがって処理してなることを特徴とする成
形加工米飯食品。(3) In claim 1, the water-absorbed rice after the first step is treated with hot water of 70°C or higher or a seasoning liquid such as dashi stock, soup, sauce, etc. to prepare water-absorbed processed rice; Alternatively, the above-mentioned water-absorbing rice is treated with hot water of 70°C or higher for a short time and then treated with a seasoning liquid and/or a powdered seasoning liquid to prepare water-absorbing processed rice, and subsequently, the water-absorbing processed rice prepared in this way is A shaped processed rice food characterized by being processed according to two steps.
又は型に充填し、次いで、これを８０℃以上の湯、蒸気
及び／又は圧力釜を用いて米１００重量部に対して含水
量を６０〜１６０重量部となるように処理し、この処理
工程中に発生する圧力及び／又は吸水加工米自体が更に
吸水膨張する力を利用して、上記処理米を成形してなる
ことを特徴とする成形加工米飯食品。(4) The water-absorbing processed rice prepared in claim 3 is filled into a container or mold, and then heated to a temperature of 80°C or higher using hot water, steam, and/or a pressure cooker to reduce water content to 100 parts by weight of rice. is processed to a concentration of 60 to 160 parts by weight, and the treated rice is molded using the pressure generated during this treatment process and/or the force of the water-absorbing processed rice itself further absorbing water and expanding. Molded processed rice food.
モチ米粉及び／又はモチトウモロコシ粉を更に添加して
なることを特徴とする請求項第１項〜第４項のいずれか
１項に記載の成形加工米飯食品。(5) According to any one of claims 1 to 4, characterized in that the water-absorbed rice prepared in the first step is further added with water-absorbed waxy rice flour and/or waxy corn flour. The molded and processed cooked rice food described.
は蒸気を用いて米１００重量部に対して含水量を３８〜
１１５重量部とした吸水米を調製し、次いでこの吸水米
を第２工程において細砕し、得られた細砕米を８０℃以
上の湯、蒸気及び／又は圧力釜を用いて米１００重量部
に対して含水量を６０〜１６０重量部となるよう処理し
てなる処理米を成形してなることを特徴とする成形加工
米飯食品。(6) In the first step, the rice is heated to a water content of 38 to 100 parts by weight using hot water and/or steam at 60°C or higher.
115 parts by weight of water-absorbed rice is prepared, and then this water-absorbed rice is pulverized in a second step, and the resulting pulverized rice is made into 100 parts by weight of rice using hot water of 80°C or higher, steam, and/or a pressure cooker. 1. A molded processed cooked rice food product, characterized in that it is formed by molding treated rice that has been treated to have a water content of 60 to 160 parts by weight.
は蒸気を用いて米１００重量部に対して含水量を３８〜
１１５重量部とした吸水米を調製し、次いでこの吸水米
を第２工程において細砕し、得られた細砕米を容器又は
型に充填した後、これを８０℃以上の湯、蒸気及び／又
は圧力釜を用いて米１００重量部に対して含水量を６０
〜１６０重量部となるように処理し、この処理工程中に
発生する圧力及び／又は吸水米自体が更に吸水膨張する
力を利用して、上記処理米を成形してなることを特徴と
する成形加工米飯食品。(7) In the first step, rice is heated to a water content of 38 to 38 parts by weight per 100 parts by weight of rice using hot water and/or steam at 60°C or higher.
115 parts by weight of water-absorbing rice is prepared, and then this water-absorbing rice is pulverized in the second step, and the resulting pulverized rice is filled into a container or mold, and then heated with hot water of 80°C or higher, steam, and/or Using a pressure cooker, reduce the water content to 60 parts per 100 parts by weight of rice.
-160 parts by weight, and the above-mentioned treated rice is molded using the pressure generated during this treatment process and/or the force of the water-absorbing rice itself further absorbing water and expanding. Processed rice food.
は蒸気を用いて米１００重量部に対して含水量を３８〜
１１５重量部とした吸水米を調製し、次いでこの吸水米
を第２工程において細砕し、得られた細砕米を、そのま
ま又は必要あれば乾燥、冷蔵及び／又は冷凍して保存し
た後、各種調理してなることを特徴とする成形加工米飯
食品。(8) In the first step, rice is heated to a water content of 38 to 38 parts by weight per 100 parts by weight of rice using hot water and/or steam at 60°C or higher.
Water-absorbing rice containing 115 parts by weight is prepared, and then this water-absorbing rice is pulverized in the second step, and the obtained pulverized rice is stored as it is or if necessary by drying, refrigerating, and/or freezing, and then various types of rice are prepared. Molded processed rice food characterized by being cooked.
す、のばした後に切る及び／又はひろげてなることを特
徴とする請求項第８項に記載の成形加工米飯食品。(9) The shaped and processed cooked rice food according to claim 8, characterized in that the finely ground rice is rolled into small pieces, extruded into noodle strings, rolled out, rolled out and then cut and/or rolled out.
られた細砕米に、副材料を添加混合してなることを特徴
とする請求項第８項〜第９項のいずれか１項に記載の成
形加工米飯食品。(10) According to any one of claims 8 to 9, the product is made by adding and mixing an auxiliary material to the finely ground rice obtained during the manufacturing process of the finely ground rice and/or to the finely obtained rice thereby. Molded processed rice food.
ままの肉、魚介類；野菜類；大豆製品；澱粉類；ダシ汁
、カレー、スープ、ソース等調味液から選択されるもの
であることを特徴とする請求項第１０項に記載の成形加
工米飯食品。(11) The auxiliary ingredients are selected from processed and/or unprocessed raw meat, seafood, vegetables, soybean products, starches, and seasoning liquids such as dashi stock, curry, soup, and sauce. 11. The shaped processed cooked rice food according to claim 10.
は擂潰してなるものであることを特徴とする請求項第８
項〜第１１項のいずれか１項に記載の成形加工米飯食品
。(12) Claim 8, characterized in that the finely ground rice is obtained by grinding, crushing, crushing and/or crushing water-absorbing rice.
The molded and processed cooked rice food according to any one of Items 1 to 11.
（イ）米を６０℃以上の湯及び／又は蒸気を用いて米１
００重量部に対して含水量を３８〜１１５重量部とした
吸水米； （ａ）上記吸水米を容器又は型に充填したもの；（ハ）
（イ）又は（ロ）の吸水米に、吸水させたモチ米粉及び
／又はモチトウモロコシ粉を添加したもの； （ニ）（イ）〜（ハ）のいずれかの吸水米に対して、７
０℃以上の湯又はダシ汁、スープ、ソース等の調味液で
処理して吸水加工米を調製するか、あるいは、上記吸水
米を７０℃以上の湯で短時間処理した後に調味液及び／
又は粉末調味料で処理してなる吸水加工米；（ホ）（イ
）の吸水米を細砕してなる細砕米；（ヘ）上記細砕米を
副材料処理してなるもの；及び／又は （ト）請求項第１項〜第１２項のいずれか１項に記載の
成形加工米飯；その他その製造工程中に得られる各種米
製品類； シート状、ビスケット状、クラッカー状、食パン状、お
むすび状、にぎりずし状、卵形、球状、直方体状、立方
体状、凹型状、筒状、ロート状、麺状及び／又はロッド
状等に成形し、必要あればこれを乾燥してなること、 を特徴とする成形加工米飯食品。(13) When molding the following rice products (a) to (g),
(b) Rice 1 using hot water and/or steam of 60℃ or higher
Water-absorbing rice with a water content of 38 to 115 parts by weight based on 00 parts by weight; (a) The above-mentioned water-absorbing rice filled in a container or mold; (c)
Added water-absorbed waxy rice flour and/or waxy corn flour to the water-absorbed rice of (a) or (b); (d) to the water-absorbed rice of any of (a) to (c)
Water-absorbing processed rice is prepared by treating it with hot water of 0°C or higher or a seasoning liquid such as dashi stock, soup, or sauce, or alternatively, the water-absorbing rice is treated with hot water of 70°C or higher for a short period of time and then seasoning liquid and/or
or water-absorbent processed rice treated with powdered seasonings; (E) finely ground rice made by crushing the water-absorbed rice of (B); (f) rice made by treating the above-mentioned finely crushed rice with auxiliary materials; and/or ( g) Molded cooked rice according to any one of claims 1 to 12; and other various rice products obtained during the manufacturing process; sheet-like, biscuit-like, cracker-like, bread-like, and rice ball-like shapes. , shaped into a nigiri-sushi shape, an oval shape, a spherical shape, a rectangular parallelepiped shape, a cube shape, a concave shape, a cylinder shape, a funnel shape, a noodle shape, and/or a rod shape, etc., and if necessary, dried. Characteristic molded processed rice food.
項の米製品について、その上、その内部、及び／又は、
これら複数の同種あるいは異種の米製品・の間に、菓子
類及び／又は惣菜・食材類をマウントし、包み込み、及
び／又ははさみ込んでなることを特徴とする成形加工米
飯食品。(14) Any one of (a) to (g) in claim 13.
Regarding the rice products in Section 1, in addition to, inside thereof, and/or,
A molded processed rice food product characterized by mounting, wrapping, and/or sandwiching confectionery and/or side dishes/ingredients between a plurality of rice products of the same or different types.
メ、乳製品、チョコレート、アン類から選ばれるもので
あり、そして惣菜・食材類がカレー、シチュー、グラタ
ン、スパゲッティ、チーズ、ハム、ソーセージ、コロッ
ケ、カツ類、肉類、梅干し、フレーク、おかか、たらこ
、その他魚卵、具類・魚類から選ばれるものであること
、を特徴とする請求項第１４項に記載の成形加工米飯食
品。(15) The sweets are selected from ice cream, jam, honey, starch syrup, dairy products, chocolate, and bean paste, and the side dishes and ingredients are curry, stew, gratin, spaghetti, cheese, ham, sausage, 15. The shaped and processed cooked rice food according to claim 14, characterized in that it is selected from croquettes, cutlets, meat, pickled plums, flakes, rice cakes, cod roe, other fish eggs, and other ingredients/fish.
米製品類及び／又は成形加工米飯食品を加熱調理してな
ることを特徴とする成形加工米飯食品。(16) A shaped processed cooked rice food product, which is obtained by heating and cooking the rice products and/or shaped cooked rice food according to any one of claims 13 to 15.
を、必要あれば蒸気、圧力釜、オーブン、電子レンジ等
で短時間加熱した後、又はそのまま揚げる、焼く、蒸す
、茹でるといった加熱処理を行うこと、衣をつけて天ぶ
ら風あるいはフライ風に揚げること、及び／又は、パン
生地、パイ、湯葉、海苔、油揚、網脂、野菜等包むこと
のできる食材に包んで揚げる、焼く、蒸す、あるいは茹
でることからなることを特徴とする請求項第１６項に記
載の成形加工米飯食品。(17) Heating and cooking may be done by heating the rice products and/or shaped cooked rice for a short time using steam, pressure cooker, oven, microwave, etc., if necessary, or by directly frying, baking, steaming, or boiling. coating, frying in a tempura-style or deep-frying style, and/or wrapping in food that can be wrapped, such as bread dough, pie, yuba, nori, fried tofu, net fat, vegetables, etc., and frying, baking, or steaming. 17. The shaped processed cooked rice food according to claim 16, characterized in that the processed rice food is prepared by boiling or boiling.
米製品及び／又は成形加工米飯食品を、そのまま冷蔵あ
るいは冷凍して保存するか、または、密閉容器、ラミネ
ート加工してもよいアルミ箔袋もしくはプラスチック製
袋に収容した後に加熱殺菌しこれを保存してなること、
を特徴とする成形加工米飯食品。(18) The rice product and/or molded cooked rice food according to any one of claims 13 to 17 may be stored as is by refrigerating or freezing, or may be processed into a sealed container or laminated. After being stored in an aluminum foil bag or plastic bag, it is heat sterilized and stored.
Molded processed rice food characterized by:
吸水米及び／又は吸水加工米を、水もしくは調味液中に
浸漬して保存するか、水もしくは調味液中に浸漬したま
ま冷蔵保存するか、及び／又は、そのまま冷蔵ないし冷
凍保存してなることを特徴とする調理用米飯食品。(19) The water-absorbing rice and/or the water-absorbing processed rice according to any one of claims 1 to 5 is stored by being immersed in water or a seasoning liquid, or immersed in water or a seasoning liquid. A rice food for cooking, characterized in that it can be stored in a refrigerator as it is, and/or can be stored in a refrigerator or frozen as it is.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2266686A JPH04144653A (en) | 1990-10-05 | 1990-10-05 | Formed and processed boiled rice food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2266686A JPH04144653A (en) | 1990-10-05 | 1990-10-05 | Formed and processed boiled rice food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04144653A true JPH04144653A (en) | 1992-05-19 |
Family
ID=17434288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2266686A Pending JPH04144653A (en) | 1990-10-05 | 1990-10-05 | Formed and processed boiled rice food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04144653A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0636320A3 (en) * | 1993-07-28 | 1996-03-27 | Yukio Ishida | Highly water absorbed rice and method of producing it. |
| KR20160103708A (en) * | 2015-02-25 | 2016-09-02 | 김춘석 | Manufacturing Method of Retort Pouch Packaging Rice |
| CN110139585A (en) * | 2017-01-11 | 2019-08-16 | 博姆达株式会社 | Electric cooker |
-
1990
- 1990-10-05 JP JP2266686A patent/JPH04144653A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0636320A3 (en) * | 1993-07-28 | 1996-03-27 | Yukio Ishida | Highly water absorbed rice and method of producing it. |
| KR100331295B1 (en) * | 1993-07-28 | 2002-09-05 | 유끼오 이시다 | Highly moisture absorbed rice, ultra-high moisture absorbed rice and their manufacturing method |
| KR20160103708A (en) * | 2015-02-25 | 2016-09-02 | 김춘석 | Manufacturing Method of Retort Pouch Packaging Rice |
| CN110139585A (en) * | 2017-01-11 | 2019-08-16 | 博姆达株式会社 | Electric cooker |
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