JPH0515326A - Molded boiled rice - Google Patents
Molded boiled riceInfo
- Publication number
- JPH0515326A JPH0515326A JP3117923A JP11792391A JPH0515326A JP H0515326 A JPH0515326 A JP H0515326A JP 3117923 A JP3117923 A JP 3117923A JP 11792391 A JP11792391 A JP 11792391A JP H0515326 A JPH0515326 A JP H0515326A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- water
- mold
- molded
- steam
- 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.)
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Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、新規な成型米飯に関す
るものであり、更に詳細には、つなぎ料等によって成型
米飯の米飯をつなぎ、容易に割れてしまわないようにし
た成型米飯に関するものである。したがって、本発明の
成型米飯は即席食品として持ち帰り用として有用である
のみならず、食堂、レストラン、給食用等の大規模炊飯
米としてもきわめて有用である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel molded cooked rice, and more particularly to a molded cooked rice which is prepared by connecting the cooked cooked rice with a binder or the like so as not to be easily cracked. is there. Therefore, the molded cooked rice of the present invention is not only useful as an instant food for take-out, but also very useful as a large-scale cooked rice for restaurants, restaurants, lunches, and the like.
【0002】[0002]
【従来の技術及び課題】従来、成型米飯としては、にぎ
りめしがよく知られているが、米飯は含水量が多く、や
わらかなので、あまり強い圧力をかけると米粒がつぶれ
るため接着性が良好ではなく、大きさとしてはにぎりめ
し程度がせいぜいであった。2. Description of the Related Art Conventionally, nigiri sushi has been well known as a molded rice, but since rice has a high water content and is soft, the rice grains are crushed when too strong pressure is applied, so the adhesiveness is not good. However, the size was at most nigiri-meshi.
【0003】[0003]
【発明が解決しようとする課題】米飯を一食分程度に大
きくしたり、棒状に大きく成型できれば、その中に具を
つめてランチにしたり、スナックとして立食販売するこ
とも可能となるのである。また、にぎりめしでも割れな
いようにできれば、連続機械的製造も容易となる。If the cooked rice can be made to be about one serving or can be shaped into a stick, it becomes possible to pack the ingredients in it for lunch or sell it as a snack in a standing meal. Further, if it can be prevented from cracking even if it is squeezed, continuous mechanical manufacturing becomes easy.
【0004】[0004]
【課題を解決するための手段】本発明者は、米飯を大き
さ自由、形状自由に成型し、米飯の消費領域を高めるた
めに、鋭意研究した結果、米飯の成型時につなぎ料を添
加しておけば、大きさはかなり大型に、また形状も各種
の形状に成型できることを知ったのである。[Means for Solving the Problems] The present inventor has conducted diligent research to shape cooked rice in any size and shape and to increase the consumption area of cooked rice. As a result, a binder was added at the time of molding cooked rice. In fact, I knew that the size could be quite large and the shape could be molded into various shapes.
【0005】本発明は、米飯とつなぎ料からなる成型米
飯である。The present invention is a molded cooked rice comprising cooked rice and a binder.
【0006】本発明に用いるつなぎ料としては、うるち
澱粉、もち米澱粉、ジャガイモ澱粉などの澱粉、もち米
粉、モチトウモロコシ粉などの穀粉、カンテン、ゼラチ
ン、卵白などの蛋白などがあり、これらが単独又は混合
して使用される。つなぎ料は、湯、スープ、水に溶解し
たり、水に懸濁したり、又は粉末または粒状のまま吸水
米や米飯と混合され、米飯が成型されたとき全体を結合
し、各種の成型米飯とすることができる。The binder used in the present invention includes starch such as glutinous starch, glutinous rice starch and potato starch, flour such as glutinous rice flour and waxy maize flour, and proteins such as agar, gelatin and egg white. Used alone or as a mixture. The binder is dissolved in hot water, soup, water, suspended in water, or mixed with water-absorbed rice or cooked rice in the form of powder or granules, and when the cooked rice is molded, the whole is combined to form various molded cooked rice. can do.
【0007】本発明においては、60℃以上の湯及び/
又は蒸気を用いて含水量38〜115%とした吸水米を
使用するのがよい。In the present invention, hot water of 60 ° C. or higher and / or
Alternatively, it is preferable to use water-absorbed rice having a water content of 38 to 115% by using steam.
【0008】含水量38〜115%の吸水米は糊状のつ
なぎ料と混合して、金型に適量づつ入れる。吸水米とつ
なぎ料との混合物は混水状態となっているので、一定量
づつ金型に流し込むことが容易である。Absorbed rice having a water content of 38 to 115% is mixed with a pasty binder and put into a mold in appropriate amounts. Since the mixture of water-absorbed rice and the binder is in a mixed state, it is easy to pour a fixed amount into the mold.
【0009】本発明に用いる吸水米は、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として調製され
るが、次いでこれを冷凍又は冷蔵等で保存し又は保存す
ることなく、70℃以上の湯、又は、70℃以上のだし
汁若しくはソースで処理するか、70℃以上の湯又はう
す目のソースやだし汁などで処理した後、濃い目のだし
汁、若しくはソース、カンテン、ゼラチン等や粉末の調
味料又はこい目に味付した具等と混合して冷凍又は冷蔵
しておいてもよい。The water-absorbent rice used in the present invention is prepared as water-absorbent rice having a water content of 38 to 115 parts by weight with respect to 100 parts by weight of rice using hot water and / or steam at 60 ° C. or higher. Then, treat it with hot water at 70 ℃ or higher, or soup stock or sauce at 70 ℃ or higher, or store it in freezing or refrigeration, etc. After the treatment, it may be frozen or refrigerated by mixing it with a thick soup stock, a sauce, agar, gelatin or the like, a powdered seasoning or a seasoned ingredient.
【0010】金型は、おむすび状、箱型、棒状、平板
状、にぎり寿司状、直方体、立方体、筒状、ロート状な
ど適宜の形状のものを用い、吸水米とつなぎ料の混合物
を流し込んだ後、連続式又はバッチ式で最初の成型を行
い、次に、同じ金型のまま、又は別の金型又は型ワクに
移し、湯及び/又は60〜100℃の蒸気、100〜1
10℃の加圧蒸気、直火等によって加熱し、成型する。
又第一段階の成型を加熱しながら行う事も出来る。尚、
うつし替える金型、金ワクは最初の金型よりやゝ大き目
で鉄板やプラスチック板の上に型ワクを並べただけのも
のでも最初の成型の仕方や使用する熱源によっては充分
成型出来、非常に簡便である。The mold used has an appropriate shape such as a rice ball shape, a box shape, a bar shape, a flat plate shape, a nigiri sushi shape, a rectangular parallelepiped shape, a cube shape, a cylindrical shape, and a funnel shape, and a mixture of water-absorbed rice and a binder is poured into the mold. After that, the first molding is carried out continuously or batchwise, and then transferred to the same mold or to another mold or mold wax, and hot water and / or steam at 60 to 100 ° C., 100 to 1
Mold by heating with pressurized steam at 10 ° C, open flame, etc.
It is also possible to perform the first stage molding while heating. still,
The molds and molds to be changed are slightly larger than the first mold, and even if the molds are arranged on an iron plate or a plastic plate, they can be sufficiently molded depending on the initial molding method and the heat source used. It's simple.
【0011】また、成型米飯に具として梅干や調理品を
入れる場合は、吸水米とつなぎ料の混合物を半分程度金
型に流し込み、これに具を入れて、その上から吸水米と
つなぎ料の混合物を流し込み、最初の成型を行い、次い
で、同じ金型のまま、又は別の金型及び/又は型ワク等
に移しかえ、加熱し、成型する。尚、成型後の含水量は
米100重量部に対し好ましくは60〜120重量部
で、つなぎ料中の水分を多くしたり蒸気で蒸す及び/又
は請求項5項の方法等で供給される。When adding dried plums or cooked foods as ingredients to the molded rice, pour about half of the mixture of water-absorbed rice and the binder into the mold, put the ingredients in the mold, and then add the water-absorbed rice and the binder from above. The mixture is poured, the first molding is performed, and then the same mold is left or transferred to another mold and / or mold wax, etc., and heated and molded. The water content after molding is preferably 60 to 120 parts by weight with respect to 100 parts by weight of rice, and water in the binder is increased or steamed and / or supplied by the method of claim 5.
【0012】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.
【0013】[0013]
【実施例1】米を洗米した後水に浸漬し、次いで70℃
の湯によって米100重量部に対し約70重量部の吸水
量として吸水米を調製し、これを一旦冷蔵庫に約5℃に
保存した。[Example 1] After washing rice, it was immersed in water and then at 70 ° C
The water-absorption rice was prepared with 100 ml by weight of hot water so as to absorb about 70 parts by weight of rice, and this was temporarily stored in a refrigerator at about 5 ° C.
【0014】一方、もち米粉1重量部を水30重量部に
入れ、加熱して、カユ状のつなぎ料とした。On the other hand, 1 part by weight of glutinous rice flour was put in 30 parts by weight of water and heated to obtain a cocoon-shaped binder.
【0015】上記の吸水米とつなぎ料を混合し、おにぎ
り製造装置の金型に適量づつ流し込み、押し込むように
蓋をして圧力をかけた状態のまゝ沸騰した湯の中で10
分間加熱成型したのち圧力をゆるめパッチ式の蒸気槽に
入れ、105℃の蒸気で10分間加熱し、にぎり飯を成
型した。The above water-absorbed rice and the binder are mixed and poured into a mold of an onigiri production device in an appropriate amount, and the lid is pushed so that the pressure is applied in the boiling water.
After heat-molding for 1 minute, the pressure was released and the mixture was placed in a patch-type steam tank and heated with steam at 105 ° C. for 10 minutes to mold nigiri rice.
【0016】これを金型からとり出したところ、しっか
りしたにぎり飯で、容易にこわれることはなく、しかも
大変美味な飯であった。尚上述の全工程を蒸気だけで加
工した場合多少硬めのむすびが出来上った。含水量は米
100重量部に対し120重量部であった。When this was taken out of the mold, it was a firm rice ball that did not break easily and was very delicious. In addition, when all the above-mentioned steps were processed only by steam, a slightly harder end was completed. The water content was 120 parts by weight with respect to 100 parts by weight of rice.
【0017】[0017]
【実施例2】実施例1で調製した吸水米170重量部を
用意した。別に、コンブとカツオブシからとった味付ダ
シ汁30重量部に卵白又はゼラチン3重量部を加えて混
合し、つなぎ料を調製した。Example 2 170 parts by weight of the water-absorbed rice prepared in Example 1 was prepared. Separately, 3 parts by weight of egg white or gelatin was added to and mixed with 30 parts by weight of seasoned dashi juice obtained from kelp and broth.
【0018】吸水米とつなぎ料を混合し、かまぼこ板大
の連続式箱状にぎり製造装置の金型に7分目流し込み、
その上に調理済味付鶏肉及び野菜からなる具をのせ、そ
の上から更に吸水米とつなぎ料の混合物を流し込み、押
さえ込むように蓋をして、連続的に蒸気槽に入れ、10
5℃の蒸気で20分間加熱し、棒状にぎり飯を成型し
た。The water-absorbed rice and the binder were mixed, and the mixture was poured into a mold of a continuous box-shaped nigiri manufacturing apparatus of kamaboko plate size for 7 minutes,
On top of that, put cooked seasoned chicken and vegetables on top, pour in a mixture of water-absorbed rice and tie over it, cover with a lid to hold it down, and put in a steam tank continuously.
It was heated with steam at 5 ° C. for 20 minutes to mold stick-shaped rice balls.
【0019】このものを金型からとり出したところ、飯
粒は卵白及び/又はゼラチンで結合されている事と吸水
米自体が吸水膨張する圧力とによりしっかりと成型さ
れ、容易にこわれることはなかった。When this product was taken out from the mold, it was firmly molded by the fact that the rice grains were bound with egg white and / or gelatin and the pressure at which the water-absorbing rice itself absorbed and expanded, and did not break easily. .
【0020】[0020]
【実施例3】実施例1で調製した吸水米と同じく実施例
1で調製したつなぎ料を混合し、連続式おにぎり製造装
置の金型に適量づつ流し込み、中に梅干を1つづつ入れ
蓋をして、連続的に強い圧力をかけて仮成型したものを
つくり、次いで金型から仮成型したにぎり飯を取り出
し、別の金型に入れ、しっかりと蓋をし、次いで2次加
熱槽に入れ、沸騰した湯の中で約20分間加熱した。[Example 3] The water absorbent rice prepared in Example 1 was mixed with the binder as prepared in Example 1 and the mixture was poured into a mold of a continuous rice ball making apparatus in an appropriate amount, and umeboshi was placed in the molds one by one, and a lid was placed. Then, apply a strong pressure continuously to make a temporary molded product, then take out the temporary molded rice ball from the mold, put it in another mold, tightly cover it, then put it in the secondary heating tank, Heat in boiling water for about 20 minutes.
【0021】このものを金型からとり出したところ、に
ぎり飯が得られたが、全体はしっかりしていて、容易に
こわれることはなかった。When this product was taken out of the mold, nigiri rice was obtained, but the whole was firm and did not break easily.
【0022】[0022]
【実施例4】実施例1で調整した吸水米とカンテンを水
に溶きやゝ温めたつなぎ料を作り、これを連続式おにぎ
り製造装置のテフロン加工を施した金属性の金型に適量
流し込み、煮込んだのち、1日味つけ調味液につけてお
いた。一口カツをいれ、その上から更に吸水米とつなぎ
料を混合したものを流し込み、強い圧力をかけて成型し
たものと、やゝ圧力をかけながら蒸気で数分間加熱した
ものとを作り、これを一旦金型から取り出し金属板の上
に並べた型ワクの中に入れ、これを2次加熱槽で110
℃の加圧蒸気で15分間加熱し、型ワクより外した処、
強い圧力で成型したものも、やゝ熱をかけたものも、ど
ちらも同じ型ワク一杯につまり中心にカツの入った立方
体の成型米飯が出来上がった。これにフライ風にパン粉
をつけて一つは両面を焼き、もう片方はフライに揚げた
処、しっかりしたカツ風のものが出来上がり、美味で形
くずれしない成型飯となった。[Example 4] A water-absorption rice prepared in Example 1 and agar were dissolved in water to prepare a binder, which was poured into a Teflon-treated metal mold of a continuous rice ball making device in an appropriate amount, After simmering, it was put in seasoning liquid for 1 day. Put a bite cutlet, pour in a mixture of water-absorbent rice and a binder, and mold it with a strong pressure, and one heated for a few minutes with steam while applying a little pressure, and make this Once removed from the mold, put it in the mold stack lined up on the metal plate and put it in the secondary heating tank at 110
After heating with pressurized steam at ℃ for 15 minutes and removing from the mold,
Whether it was molded with a strong pressure or heated, a cubed cooked rice with the cut in the center was completed, filling the same mold. Bread crumbs were added to this, and one side was baked on the other side, and the other was fried on a fry, and a firm cutlet-like product was completed, which was delicious and did not lose its shape.
【0023】[0023]
【発明の効果】本発明によれば、米飯をつなぎ料と吸水
米が吸水膨張する力によって強く結合させることができ
たので、容易にこわれることのない成型米飯とすること
ができたものである。EFFECTS OF THE INVENTION According to the present invention, since cooked rice can be strongly bonded by the force of the absorbent and the water-absorbed rice to absorb water and expand, a molded cooked rice that is not easily broken can be obtained. .
Claims (9)
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、次いでこれを冷凍又は冷蔵又
は水に漬けて冷蔵するか又は、たえず水替をして保存し
又は保存することなくこの吸水米とつなぎ料を混合し、
金型に入れて加熱し、成型してなる成型米飯。1. A water-absorbent rice having a water content of 38 to 115 parts by weight with respect to 100 parts by weight of rice is prepared by using hot water and / or steam of 60 ° C. or higher, and then frozen or refrigerated or water. Soaked in rice and refrigerating, or constantly change the water and save or mix this absorbent rice with the binder.
Molded rice that is put in a mold, heated, and molded.
合し、金型に入れて加熱しながら又はそのまま成型し、
これを同じ金型で、又は別の金型及び/又は型ワク、ラ
ミネート袋等に入れ直し、湯、蒸気、加圧蒸気、直火等
で加熱し、成型してなる成型米飯。2. The same water-absorbent rice as in claim 1 and a binder are mixed, and the mixture is placed in a mold and heated or molded as it is,
Molded cooked rice obtained by re-molding this in the same mold or in another mold and / or mold vacuum, laminated bag, etc., and heating with hot water, steam, pressurized steam, open flame, etc.
つなぎ料を混合し、次いで具を入れるか、及び/又は菓
子類、惣菜類、食材類を乗せ又は内部に包み込むように
して金型に入れたのち、そのまま又は加熱しながら成型
し、これを同じ金型で、又は別の金型及び/又は型ワ
ク、ラミネート袋等に入れ直し、湯、蒸気、加圧蒸気、
直火等で加熱し、成型してなる成型米飯。3. The same water absorbent rice as in claim 1 or 2, and a binder are mixed, and then the ingredients are added and / or confectionery, prepared foods, foodstuffs are put on or wrapped inside. After putting it in a mold, mold it as it is or while heating, and put it in the same mold or in another mold and / or mold wax, laminate bag, etc., hot water, steam, pressurized steam,
Molded cooked rice that is formed by heating it with an open flame.
を混合し場合によってはこれに具を加えるか、及び/又
は菓子類、惣菜類、食材類を乗せ又は内部に包み込むよ
うにして型に入れ、これを湯、蒸気、加圧蒸気、直火等
で加熱処理を行いこの処理中に発生する圧力及び/又は
吸水米自体が更に糊化吸水膨張する力により上記処理米
を成型してなる事を特徴とする請求項1〜3の成型米
飯。4. The same water-absorbent rice as in claims 1 to 3 and a binder are mixed, and if necessary, ingredients are added thereto, and / or confectionery, prepared foods, foodstuffs are put on or wrapped inside. In a mold and heat-treat it with hot water, steam, pressurized steam, open flame, etc. to mold the above treated rice by the pressure generated during this treatment and / or the force of the water-absorbing rice itself to further gelatinize and absorb and expand. Molded cooked rice according to claims 1 to 3, characterized in that
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、次いでこれを冷凍
又は冷蔵又は水に漬けて冷蔵するか又は、たえず水替を
して保存し又は保存することなく70℃以上の湯、又は
70℃以上のだし汁、スープ、中華スープ若しくはソー
スなどで処理するか、又は70℃以上の湯、又はうす目
のソ−スやだし汁などで処理した後、濃い目のだし汁、
若しくはソ−ス、カンテン、ゼラチン等や粉末の調味料
または濃い目に味付けした具等と混合したものであるこ
とを特徴とする請求項1〜4の成型米飯。5. The water-absorbent rice has a water content of 38 to 100 parts by weight of rice using hot water and / or steam at 60 ° C. or higher.
Prepare 115 parts by weight of water-absorbed rice, and then freeze or refrigerate it, or soak it in water to refrigerate it, or keep it by constantly changing the water and store it at 70 ° C or higher, or at 70 ° C or higher. After processing with soup stock, soup, Chinese soup, sauce, etc., or after processing with hot water at 70 ° C or higher, or light source or soup stock, dark stock stock,
Alternatively, the cooked cooked rice according to any one of claims 1 to 4, which is mixed with sauce, agar, gelatin or the like, a powdered seasoning or a heavily seasoned ingredient.
テン、ゼラチン、卵白もしくはこれらの混合物などで温
度により固まるもの又はそれ自体に接着保型性のある食
品類であることを特徴とする請求項1〜4の成型米飯。6. The binder is a type of starch, various types of flour, agar, gelatin, egg white or a mixture thereof which is hardened by temperature or a food which has an adhesive and shape-retaining property to itself. Molded cooked rice of items 1 to 4.
気、圧力釜、オーブン、電子レンジ等で短時間加熱処理
した後又はそのまゝ、揚げる、焼く、蒸すといった加熱
処理を行うこと、衣をつけてフライ風あるいは天ぷら風
に揚げる、焼く、蒸す等の加熱処理を加える事及び/又
はパン生地、パイ、湯葉、海苔、油揚、網脂、野菜等包
む事の出来る食材に包んで揚げる、焼く、蒸すこと及び
/又は成型飯の間に食材等をはさんで同様加工する事を
特徴とする成型米飯。7. If necessary, the molded cooked rice according to claims 1 to 5 is subjected to heat treatment such as steam, pressure cooker, oven, microwave oven or the like for a short time, or as it is, frying, baking, steaming. , Fry in a fried or tempura style with batter, add heat treatment such as baking, steaming, and / or wrap in bread dough, pie, yuba, seaweed, fried oil, net fat, vegetables, etc. Molded cooked rice characterized by baking, steaming and / or sandwiching ingredients between molded rice and processing the same.
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として調製されるが、次い
でこれを冷凍又は冷蔵等で保存し又は保存することな
く、70℃以上の湯、又は、70℃以上のだし汁若しく
はソースで処理するか、70℃以上の湯又はうす目のソ
ースやだし汁などで処理した後、濃い目のだし汁、若し
くはソース、カンテン、ゼラチン等や粉末の調味料又は
こい目に味付した具等と混合して冷凍又は冷蔵しておい
たものであることを特徴とする請求項1〜6の成型米
飯。8. The water-absorbed rice comprises rice and hot water at 60 ° C. or higher and / or
Or, use steam to adjust the water content to 100 parts by weight of rice.
It is prepared as water-absorbed rice in an amount of up to 115 parts by weight, and then it is stored in hot water at 70 ° C. or higher, or broth or sauce at 70 ° C. or higher, without storing it in the freezing or refrigerating state, or After treating with hot water at 70 ° C or above, light sauce or dashi soup, mix with deep dashi soup, sauce, agar, gelatin, powdered seasoning, or seasoned ingredients and freeze or Molded cooked rice according to claims 1 to 6, which has been refrigerated.
飯を、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レトルト用の袋に収容し作業の途
中、又は終了後に更に加熱殺菌をし、これを常温保存
し、流通してなる事を特徴とする成型米飯。9. The cooked cooked rice according to claim 1, which is refrigerated or frozen and stored as it is, or for a closed container, an aluminum foil bag which may be laminated, or a plastic retort. Molded cooked rice characterized by being stored in a bag, sterilized by heating during or after the work, and stored at room temperature for distribution.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3117923A JPH0515326A (en) | 1991-03-06 | 1991-04-23 | Molded boiled rice |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP12321691 | 1991-03-06 | ||
JP3-123216 | 1991-03-06 | ||
JP3117923A JPH0515326A (en) | 1991-03-06 | 1991-04-23 | Molded boiled rice |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0515326A true JPH0515326A (en) | 1993-01-26 |
Family
ID=26455955
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP3117923A Pending JPH0515326A (en) | 1991-03-06 | 1991-04-23 | Molded boiled rice |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0515326A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013116097A (en) * | 2011-12-01 | 2013-06-13 | Michiko Terayama | Molding method for edible container leaving texture of grain of rice |
KR20220075831A (en) * | 2020-11-30 | 2022-06-08 | 씨제이제일제당 (주) | Rice Ball with Roasted Surface and Preparing Method Thereof |
-
1991
- 1991-04-23 JP JP3117923A patent/JPH0515326A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013116097A (en) * | 2011-12-01 | 2013-06-13 | Michiko Terayama | Molding method for edible container leaving texture of grain of rice |
KR20220075831A (en) * | 2020-11-30 | 2022-06-08 | 씨제이제일제당 (주) | Rice Ball with Roasted Surface and Preparing Method Thereof |
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