JPH06181708A - Frozen and seasoned yaki-mochi and frozen isobe-yaki-mochi - Google Patents
Frozen and seasoned yaki-mochi and frozen isobe-yaki-mochiInfo
- Publication number
- JPH06181708A JPH06181708A JP43A JP33632692A JPH06181708A JP H06181708 A JPH06181708 A JP H06181708A JP 43 A JP43 A JP 43A JP 33632692 A JP33632692 A JP 33632692A JP H06181708 A JPH06181708 A JP H06181708A
- Authority
- JP
- Japan
- Prior art keywords
- rice cake
- frozen
- seasoned
- baked
- seasoning liquid
- 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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- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明、凍結味付け焼き餅および
凍結磯辺焼き餅に関する。TECHNICAL FIELD The present invention relates to a frozen seasoned baked rice cake and a frozen Isobe baked rice cake.
【０００２】[0002]
【従来の技術】最近、食の多様化、調理の簡便化を反映
して凍結した味付け焼き餅が実用化されている。この味
付け焼き餅は、予め焼いた餅に味付けし、凍結されてい
るため、電子レンジ等で暖めることにより容易に喫食す
ることができる。2. Description of the Related Art Recently, frozen seasoned baked rice cakes have been put into practical use in consideration of diversification of food and simplification of cooking. Since this seasoned baked rice cake is seasoned and frozen in advance, it can be easily eaten by warming it in a microwave oven or the like.
【０００３】ところで、前記凍結味付け焼き餅として
は、従来、醤油および所望の粘性を持たせるための天然
馬鈴薯澱粉を含む調味液を焼き餅の表面に付着させて着
味し、凍結したものが知られている。また、前記凍結味
付け焼き餅はプラスチック容器内に複数個収納されると
共に、別封された焼き海苔を前記容器内に収納して販売
されている。[0003] By the way, as the above-mentioned frozen seasoned fried rice cake, conventionally known is one in which a seasoning solution containing soy sauce and natural potato starch for giving a desired viscosity is adhered to the surface of the fried rice cake, seasoned, and frozen. There is. A plurality of the frozen seasoned baked rice cakes are stored in a plastic container, and separately baked grilled seaweed is stored in the container for sale.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、前記凍
結味付け焼き餅は次のような種々の問題があった。However, the frozen seasoned baked rice cake has the following various problems.
【０００５】（１）前記味付け焼き餅は、焼き餅を天然
馬鈴薯澱粉が溶解された粘着性の高い調味液で着味して
いる。このため、前記味付け焼き餅は着味状態が不均一
になる。また、前記凍結味付け焼き餅は表面がべたつい
ているため、前記容器から電子レンジ等に移して暖めた
り、暖められた味付け焼き餅を電子レンジ等から取り出
したりする時にトレーや皿を汚す。さらに、暖められた
味付け焼き餅を喫食する時には手が汚れて不快感を与え
る。(1) In the seasoned fried rice cake, the fried rice cake is seasoned with a highly sticky seasoning liquid in which natural potato starch is dissolved. Therefore, the seasoned baked rice cake has a non-uniform flavoring state. Moreover, since the surface of the frozen seasoned baked rice cake is sticky, the tray and the plate are soiled when the frozen seasoned baked rice cake is transferred from the container to a microwave oven or the like for warming or when the warmed seasoned baked rice cake is taken out of the microwave oven or the like. Furthermore, when eating the warmed seasoned fried rice cake, the hands become uncomfortable and give discomfort.
【０００６】特に、暖められた味付け焼き餅はべたつき
が酷く、別封の焼き海苔を付着させるには調味液により
汚れた手で行わなければならないため、不快感を与える
ばかりか手間が掛かる。 （２）前記暖められた味付け焼き餅を喫食すると、着味
された調味液中の天然馬鈴薯澱粉により粉っぽく、べた
べたした食感を与える。[0006] In particular, the warmed seasoned fried rice cake is extremely sticky, and the attachment of the separately-baked grilled seaweed must be done by the hands soiled with the seasoning liquid, which is not only uncomfortable but also troublesome. (2) When the warmed seasoned baked rice cake is eaten, the natural potato starch in the seasoning liquid seasoned gives a powdery and sticky texture.
【０００７】（３）前記馬鈴薯澱粉は、加熱して前記馬
鈴薯澱粉をα化し、醤油に分散させる必要がある。その
結果、調味液を何日間に亘って使用すると、水分の蒸発
および前記澱粉の老化によって粘度が変動するため、製
品の品質が不安定になる。また、加熱により醤油の風味
が落ち、かつ加熱時の蒸発により歩留りが低下し、コス
ト高の要因になる。(3) It is necessary to heat the potato starch to gelatinize the potato starch and disperse it in soy sauce. As a result, if the seasoning liquid is used for many days, the quality of the product becomes unstable because the viscosity changes due to the evaporation of water and the aging of the starch. Moreover, the flavor of soy sauce is deteriorated by heating, and the yield is reduced by evaporation during heating, which causes a high cost.
【０００８】一方、前記着味した焼き餅を用いて磯辺焼
き餅を製造することが考えられる。しかしながら、製造
ラインで前記着味した焼き餅の表面に焼き海苔を付着さ
せると、前記焼き餅の表面がべたついているため、付着
された焼き海苔がずれることがある。また、前記凍結磯
辺焼き餅は凍結時もしくは解凍時において着味された調
味液中の水分が前記焼き海苔に移行するため、前記焼き
海苔の風味を落としたり、色調を紫変させる。したがっ
て、前記着味された焼き餅からは商品として耐えうる凍
結磯辺焼き餅を得ることができない。本発明の目的は、
簡便な加熱により喫食でき、手にべとつかず、かつ食感
が良好で長期間の保存が可能な凍結味付け焼き餅を提供
しようとするものである。[0008] On the other hand, it is conceivable to produce Isobe Yakimochi using the seasoned Yakimochi. However, when baked seaweed is attached to the surface of the seasoned baked rice cake on the production line, the adhered baked seaweed may be displaced because the surface of the baked rice cake is sticky. In addition, since the water in the seasoning liquid seasoned during freezing or thawing of the frozen Isobe fried rice cake is transferred to the baked seaweed, the flavor of the baked seaweed is lost or the color tone is changed to purple. Therefore, a frozen Isobe fried rice cake that can be used as a product cannot be obtained from the seasoned fried rice cake. The purpose of the present invention is to
An object of the present invention is to provide a frozen seasoned baked rice cake that can be eaten by simple heating, is not sticky to the hand, has a good texture, and can be stored for a long period of time.
【０００９】本発明の別の目的は、簡便な加熱により喫
食でき、手にべとつかず、保管時等において良好な風
味、色調を維持した焼き海苔が付着された長期間の保存
が可能な凍結磯辺焼き餅を提供しようとするものであ
る。Another object of the present invention is a frozen shore that can be eaten by simple heating, is not sticky to the hands, and has a long-term storage with baked seaweed which maintains a good flavor and color tone during storage. It is intended to provide baked rice cakes.
【００１０】[0010]
【課題を解決するための手段】本発明の凍結味付け焼き
餅は、焼き餅に醤油および澱粉誘導体を含む調味液を着
味し、凍結してなるものである。前記焼き餅は、例えば
常法により得られた角形または丸形の餅に焼き目を付け
たものが用いられる。The frozen seasoned fried rice cake of the present invention is obtained by seasoning a frozen rice cake with a seasoning liquid containing soy sauce and a starch derivative and freezing. As the baked rice cake, for example, a square or round rice cake obtained by a conventional method and having a grain pattern is used.
【００１１】前記澱粉誘導体とは、澱粉エステル、澱粉
エーテルおよび架橋澱粉を意味するものである。このよ
うな前記澱粉誘導体は、前記調味液の粘度を調節して前
記焼き餅の着味度合を制御するために用いられる。The above-mentioned starch derivative means starch ester, starch ether and crosslinked starch. Such a starch derivative is used to adjust the viscosity of the seasoning liquid to control the degree of taste of the baked rice cake.
【００１２】前記調味液中に含まれる前記澱粉誘導体の
量は、５〜１１重量％の範囲にすることが好ましい。こ
れは次のような理由によるものである。前記澱粉誘導体
の量を５重量％未満にすると、前記調味液の粘度を十分
に高められず、得られた凍結味付け焼き餅の味が薄くな
る恐れがある。一方、前記澱粉誘導体の量が１１重量％
を越えると前記調味液の粘度が高くなり過ぎて、得られ
た凍結味付け焼き餅の味が濃くなる恐れがある。より好
ましい前記澱粉誘導体の量は、７〜８．５重量％の範囲
である。The amount of the starch derivative contained in the seasoning liquid is preferably in the range of 5 to 11% by weight. This is due to the following reasons. If the amount of the starch derivative is less than 5% by weight, the viscosity of the seasoning liquid cannot be sufficiently increased, and the obtained frozen seasoned baked rice cake may have a weak taste. On the other hand, the amount of the starch derivative is 11% by weight.
When it exceeds, the viscosity of the seasoning liquid becomes too high, and the obtained frozen seasoned baked rice cake may have a strong taste. More preferable amount of the starch derivative is in the range of 7 to 8.5% by weight.
【００１３】前記調味液は、前記醤油および前記澱粉誘
導体を常温で撹拌混合することにより調製することがで
きる。このように常温で撹拌混合しても前記澱粉誘導体
を前記調味液中に良好に分散させることができる。本発
明に係わる凍結味付け焼き餅は、例えば次のような方法
により製造される。The seasoning liquid can be prepared by stirring and mixing the soy sauce and the starch derivative at room temperature. Thus, the starch derivative can be satisfactorily dispersed in the seasoning liquid even when mixed with stirring at room temperature. The frozen seasoned baked rice cake according to the present invention is produced, for example, by the following method.
【００１４】まず、常法により得られた角形または丸形
の餅に焼き目を付けた焼き餅に醤油および澱粉誘導体を
常温で撹拌混合して調製した調味液を上下から吹き付け
るか、もしくは前記調味液に浸漬するかいずれかにより
着味する。つづいて、前記着味された焼き餅を凍結庫で
急速凍結して凍結味付け焼き餅を製造する。本発明に係
わる凍結味付け焼き餅は、別封した焼き海苔を表面に付
着させて喫食することを許容する。また、本発明に係わ
る凍結磯辺焼き餅は焼き餅に醤油および澱粉誘導体を含
む調味液を着味し、表面に焼き海苔を付着し、さらに凍
結してなるものである。前記焼き餅は、前述したのと同
様な角形または丸形の餅に焼き目を付けたものが用いら
れる。First, a seasoning solution prepared by stirring and mixing soy sauce and a starch derivative at room temperature is sprayed from above or below onto a grilled rice cake having a square or round rice cake obtained by a conventional method and having a grain pattern, or the above seasoning solution. Season by either dipping in. Subsequently, the seasoned baked rice cake is rapidly frozen in a freezer to produce a frozen seasoned baked rice cake. The frozen seasoned baked rice cake according to the present invention allows the separately baked baked seaweed to adhere to the surface and be eaten. Further, the frozen Isobe fried rice cake according to the present invention is obtained by seasoning a fried rice cake with a seasoning liquid containing soy sauce and a starch derivative, adhering baked seaweed to the surface, and further freezing. As the baked rice cake, the same square-shaped or round rice cake as the one described above with a grain is used.
【００１５】前記調味液中に含まれる前記澱粉誘導体の
量は、前述したのと同様な理由により５〜１１重量％、
より好ましくは７〜８．５重量％の範囲にすることが望
ましい。The amount of the starch derivative contained in the seasoning solution is 5 to 11% by weight for the same reason as described above.
More preferably, it is desirable to set it in the range of 7 to 8.5% by weight.
【００１６】前記調味液は、さらにアルファ澱粉を含む
ことを許容する。前記アルファ澱粉は、前記調味液中に
１．７重量％以下含むことが望ましい。この理由は、前
記アルファ澱粉の量が１．７重量％を越えると着味後に
べたつく恐れがある。The seasoning liquid may further contain pregelatinized starch. It is desirable that the seasoning liquid contain the alpha starch in an amount of 1.7% by weight or less. The reason for this is that if the amount of alpha starch exceeds 1.7% by weight, it may become sticky after flavoring.
【００１７】[0017]
【作用】本発明は、焼き餅の着味に用いられる調味液が
醤油および澱粉誘導体を含む組成からなる。前記澱粉誘
導体は、前記調味液の粘度を調節して前記焼き餅の着味
度合を制御できると共に、それ自身が高い保水性を有す
る。このため、前記焼き餅に前記調味液を付着して着味
し、凍結することによって、表面全体が均一に着味さ
れ、かつ表面のべたつきがなく、ドライな状態の凍結味
付け焼き餅を得ることができる。したがって、前記凍結
味付け焼き餅の製造工程、および電子レンジ等に移した
り、暖められた味付け焼き餅を電子レンジ等から取り出
したりする時にトレーや皿を汚すのを防止でき、極めて
取扱い易いという特徴を有する。しかも、べたつきがな
いために手で掴んでも汚れずに喫食することができる。In the present invention, the seasoning liquid used for flavoring baked rice cake has a composition containing soy sauce and a starch derivative. The starch derivative can control the degree of taste of the baked rice cake by adjusting the viscosity of the seasoning liquid, and has high water retention by itself. Therefore, by attaching and seasoning the seasoning liquid to the baked rice cake and freezing, it is possible to obtain a freeze-seasoned baked rice cake in a dry state in which the entire surface is evenly tasted and the surface is not sticky. . Therefore, there is a feature that it is possible to prevent the tray and the dish from being soiled when the frozen seasoned baked rice cake is produced, transferred to a microwave oven or the like, or taken out the warmed seasoned baked rice cake from the microwave oven or the like, and it is extremely easy to handle. Moreover, since it is not sticky, you can eat it without getting dirty even if you grab it with your hand.
【００１８】また、前記調味液に含まれる前記澱粉誘導
体は天然馬鈴薯澱粉のような他の澱粉に比べてざらつき
が少ない。しかも、前記調味液で着味しても前述したよ
うに表面をべたつかさない。このため、滑らかで、自然
な食感を有する凍結味付け焼き餅を得ることができる。Further, the starch derivative contained in the seasoning liquid is less rough than other starches such as natural potato starch. Moreover, even if the seasoning liquid is added to the surface, the surface is not sticky as described above. Therefore, it is possible to obtain a frozen seasoned baked rice cake that is smooth and has a natural texture.
【００１９】さらに、前記調味液は醤油および澱粉誘導
体を加熱せずに常温で撹拌混合することによって調製で
きるため、安定した粘度を維持でき、数日間に亘って用
いても品質（着味度合）が一定した凍結味付け焼き餅を
得ることができる。その上、加熱に起因する醤油の劣化
を回避できるため、調味液の交換頻度を少なくでき、か
つ加熱蒸発による歩留りの低下もなく、ランニングコス
トを低減することができる。Further, since the seasoning solution can be prepared by stirring and mixing soy sauce and starch derivative at room temperature without heating, a stable viscosity can be maintained and the quality (flavor) can be maintained even when used for several days. It is possible to obtain a frozen seasoned baked rice cake with a constant value. In addition, since deterioration of soy sauce due to heating can be avoided, the frequency of seasoning replacement can be reduced, the yield due to heating and evaporation does not decrease, and the running cost can be reduced.
【００２０】本発明に係わる凍結磯辺焼き餅は、前述し
たように保水性の高い前記澱粉誘導体を含む調味液で着
味された焼き餅の表面に焼き海苔が付着されている。こ
のため、前記調味液からその表面に付着された前記焼き
海苔への水分移行を著しく抑制できる。その結果、良好
な風味、色調を維持した焼き海苔が付着された長期保存
性が良好な凍結磯辺焼き餅を得ることができる。In the frozen Isobe Yakimochi according to the present invention, as described above, the roasted seaweed is attached to the surface of the Yakimochi seasoned with the seasoning liquid containing the starch derivative having a high water retention property. For this reason, it is possible to remarkably suppress the migration of water from the seasoning liquid to the baked laver attached to the surface of the seasoning liquid. As a result, it is possible to obtain frozen Isobe Yakimochi, which has a good flavor and color tone and to which baked seaweed is attached and which has good long-term storage stability.
【００２１】また、表面が均一に着味され、表面がドラ
イな状態の焼き餅に焼き海苔を付着するため、前記焼き
海苔が製造中の搬送工程途中等でずれることなく前記焼
き餅の所定の位置に付着させることができる。Further, since the baked seaweed adheres to the baked rice cake with the surface uniformly tasted and the surface is dry, the baked seaweed can be placed at a predetermined position on the baked rice cake without being displaced during the transportation process during manufacturing. Can be attached.
【００２２】さらに、醤油および澱粉誘導体の他にアル
ファ澱粉を含む調味液を焼き餅に付着させて着味するこ
とによって、適度な粘着性を付与できるため、前記着味
された焼き餅表面への前記焼き海苔の付着性を高めるこ
とができる。Further, by attaching a seasoning liquid containing alpha starch in addition to soy sauce and starch derivative to the rice cake to give it a proper tackiness, it is possible to impart appropriate tackiness to the baked rice cake surface. The adhesion of seaweed can be increased.
【００２３】[0023]
【実施例】以下、本発明の実施例を詳細に説明する。 実施例１EXAMPLES Examples of the present invention will be described in detail below. Example 1
【００２４】まず、醤油４５．７５ｋｇ（調味液中に占
める割合；９１．５重量％）、澱粉誘導体（松谷化学工
業社製商品名；パインソフトＢ）４．２５ｋｇ（調味液
中に占める割合；８．５重量％）を計量した。つづい
て、ニーダに前記醤油を入れ、常温で前記醤油を撹拌し
ながら前記澱粉誘導体を徐々に加えて澱粉誘導体のだま
がなくなるまで約２０分間掛けて混合した調味液を調製
した。混合後の調味液を所定時間放置し、再度、撹拌し
て均質化し、これを着味機に移した。First, soy sauce 45.75 kg (ratio in the seasoning liquid; 91.5% by weight), starch derivative (trade name of Matsutani Chemical Co., Ltd .; pine soft B) 4.25 kg (ratio in the seasoning liquid; 8.5% by weight). Subsequently, the soy sauce was put into a kneader, and the starch derivative was gradually added to the soy sauce at room temperature with stirring to prepare a seasoning liquid in which the starch derivative was mixed for about 20 minutes until the starch derivative was not fooled. The seasoning liquid after mixing was left for a predetermined time, stirred again to homogenize, and transferred to a seasoning machine.
【００２５】次いで、所定の比率で調合した餅米および
餅粉を常法にしたがって幅４０ｍｍ×長さ６５ｍｍ×厚
さ１０ｍｍの角形餅（重量；３５ｇ）とした後、焼き目
付きコンベアで前記餅の両面に焼き目を付けて焼き餅を
造った。つづいて、前記焼き餅を前記着味機のコンベア
上に搬送し、前記焼き餅の両面に前記調味液を吹き付け
た後、過剰に付着した調味液を前記コンベア上で落とす
ことにより着味を行った。なお、焼き餅１個当たりの着
味量は１．５〜１．７ｇであった。着味後の焼き餅をト
レーに移し、凍結庫にトレー毎入れて急速冷凍して冷凍
味付け焼き餅を製造した。その後、冷凍味付け焼き餅を
容器に複数詰めた。 比較例１Then, the rice cake and the rice cake powder prepared in a predetermined ratio were made into a square rice cake having a width of 40 mm, a length of 65 mm and a thickness of 10 mm (weight: 35 g) according to a conventional method, and then the rice cake was dried by a conveyer with a grill. I made grilled rice cake with grilling on both sides. Subsequently, the baked rice cake was conveyed onto the conveyor of the seasoning machine, the seasoning liquid was sprayed on both sides of the baked rice cake, and then the seasoning liquid excessively adhered was dropped on the conveyor for flavoring. The amount of flavor per baked rice cake was 1.5 to 1.7 g. The seasoned baked rice cake was transferred to a tray, placed in a freezer for each tray, and rapidly frozen to produce a frozen seasoned baked rice cake. Then, a plurality of frozen seasoned baked rice cakes were packed in a container. Comparative Example 1
【００２６】醤油および天然馬鈴薯澱粉をそれぞれ９
７．７５重量％、２．２５重量％になるように計量し、
ニーダに前記醤油および前記澱粉を入れ、加熱しながら
撹拌し、１００℃に達した時に加熱を停止して調製した
調味液を用いた以外、実施例１と同様な方法により凍結
味付け焼き餅を製造した。得られた実施例１および比較
例１の凍結味付け焼き餅１０個について、次のような方
法によりべたつき程度を測定した。Soy sauce and natural potato starch 9 each
7.75% by weight, 2.25% by weight,
A frozen seasoned baked rice cake was produced in the same manner as in Example 1 except that the soy sauce and the starch were put in a kneader, stirred while heating, and the seasoning liquid prepared by stopping the heating when the temperature reached 100 ° C. was used. . The degree of stickiness of the 10 frozen seasoned baked rice cakes of Example 1 and Comparative Example 1 thus obtained was measured by the following method.
【００２７】まず、凍結味付け焼き餅（着味量；１．５
〜１．７ｇ）を室温（温度２５℃、湿度５６％）に２０
分間放置する。放置後の味付け焼き餅を予め重量測定さ
れた濾紙上に置き、前記焼き餅の上にアクリル板を置
き、さらに１００ｇの分銅を乗せた後、１５秒間放置す
る。前記分銅、アクリル板および焼き餅を取り除いて前
記濾紙の重量を計る。このような試験前に対する試験後
の濾紙の重量増加から前記べたつき程度を求めた。First, frozen seasoned mochi (amount of seasoning: 1.5
~ 1.7g) to room temperature (temperature 25 ℃, humidity 56%) 20
Leave for a minute. The seasoned baked rice cake after standing is placed on a filter paper that has been weighed in advance, an acrylic plate is placed on the baked rice cake, and a weight of 100 g is placed on the baked rice cake. The weight, the acrylic plate and the baked cake are removed and the filter paper is weighed. The degree of stickiness was determined from the increase in the weight of the filter paper after the test with respect to before the test.
【００２８】その結果、実施例１では濾紙の平均重量増
加が０．０３４ｇであったの対し、比較例１ではその増
加が０．１２４ｇになった。したがって、実施例１によ
り得た凍結味付け焼き餅は比較例の同焼き餅に比べて表
面の調味液のべたつきが著しく低減されていることがわ
かる。As a result, in Example 1, the average weight increase of the filter paper was 0.034 g, whereas in Comparative Example 1, the increase was 0.124 g. Therefore, it can be seen that the frozen seasoned rice cake obtained in Example 1 has significantly reduced the stickiness of the seasoning liquid on the surface as compared with the same rice cake of Comparative Example.
【００２９】また、実施例１および比較例１の凍結味付
け焼き餅の外観を調べた。その結果、実施例１の凍結味
付け焼き餅は表面がドライな状態であった。これは、調
味液に含まれ、高い保水性を有する澱粉誘導体粒子（パ
インソフトＢ）に水気の殆どが吸収されたためである。
これに対し、比較例１の凍結味付け焼き餅は水気が残っ
て表面が光った状態であった。The appearance of the frozen seasoned baked rice cakes of Example 1 and Comparative Example 1 was examined. As a result, the surface of the frozen seasoned baked rice cake of Example 1 was in a dry state. This is because most of the moisture was absorbed by the starch derivative particles (pine soft B) contained in the seasoning liquid and having high water retention.
On the other hand, the frozen seasoned baked rice cake of Comparative Example 1 was in a state where moisture remained and the surface shined.
【００３０】さらに、実施例１および比較例１の凍結味
付け焼き餅を電子レンジで暖めて喫食した。その結果、
実施例１の味付け焼き餅は手に調味液がべたつかず、か
つ滑らかな食感を有していた。これに対し、比較例１の
味付け焼き餅は手に調味液がべたつき、かつ粉っぽく、
しかもべたべたした食感を有していた。 実施例２Further, the frozen seasoned baked rice cakes of Example 1 and Comparative Example 1 were heated in a microwave oven and eaten. as a result,
The seasoned baked rice cake of Example 1 was free from sticky seasoning liquid and had a smooth texture. On the other hand, the seasoned fried rice cake of Comparative Example 1 has the seasoning liquid sticky on the hands and is powdery,
Moreover, it had a sticky texture. Example 2
【００３１】実施例１と同様な方法で着味した焼き餅に
二つ折りした焼き海苔を前記焼き餅の中央部に挟むよう
に付着させた。焼き海苔付き焼き餅をトレーに移し、凍
結庫にトレー毎入れて急速冷凍して冷凍磯辺焼き餅を製
造した。その後、冷凍磯辺焼き餅を容器に複数詰めた。 比較例２In the same manner as in Example 1, a baked rice cake seasoned in the same manner as the baked rice cake was attached so as to be sandwiched between the center portions of the baked rice cake. The roasted mochi with roasted seaweed was transferred to a tray, and each tray was placed in a freezer and rapidly frozen to produce frozen Isobe roasted rice cake. After that, a plurality of frozen Isobe Yakimochi was packed in a container. Comparative example 2
【００３２】比較例１と同様な調味液を用いた以外、実
施例１と同様な方法により着味した焼き餅を造り、この
焼き餅に二つ折りした焼き海苔を前記焼き餅の中央部に
挟むように付着させた。焼き海苔付き焼き餅をトレーに
移し、凍結庫にトレー毎入れて急速冷凍して冷凍磯辺焼
き餅を製造した。その後、冷凍磯辺焼き餅を容器に複数
詰めた。実施例２および比較例２において、着味した焼
き餅に焼き海苔を付着させ、その後の前記焼き海苔の経
時変化を観察した。その結果を下記表１に示す。A seasoned baked rice cake was prepared in the same manner as in Example 1 except that the same seasoning liquid as in Comparative Example 1 was used, and the baked seaweed folded in two was attached to the center of the baked rice cake. Let The roasted mochi with roasted seaweed was transferred to a tray, and each tray was placed in a freezer and rapidly frozen to produce frozen Isobe roasted rice cake. After that, a plurality of frozen Isobe Yakimochi was packed in a container. In Example 2 and Comparative Example 2, baked seaweed was adhered to the seasoned baked rice cake, and the change with time of the baked seaweed was observed. The results are shown in Table 1 below.
【００３３】[0033]
【表１】 [Table 1]
【００３４】また、実施例２および比較例２により得ら
れた磯辺焼き餅をフィルムに個別包装し、電子レンジに
３０秒間掛けて暖めた。暖められた磯辺焼き餅の表面状
態、焼き海苔の状態、手に持った時の状態および前記フ
ィルム内側への調味液の付着状態を調べた。その結果を
下記表２に示す。The Isobe Yakimochi obtained in Example 2 and Comparative Example 2 were individually packaged in a film and heated in a microwave oven for 30 seconds. The surface condition of the warmed Isobe Yakimochi, the condition of baked seaweed, the condition when held in the hand, and the condition of the seasoning liquid adhering to the inside of the film were examined. The results are shown in Table 2 below.
【００３５】[0035]
【表２】 [Table 2]
【００３６】なお、実施例２および比較例２により得ら
れた磯辺焼き餅を設定温度７０℃のウォーマーに４０分
間掛けて暖めた後の表面状態、焼き海苔の状態、手に持
った時の状態および前記フィルム内側への調味液の付着
状態を調べたところ、前記表２と同様な結果になった。 実施例３The Isobe fried rice cakes obtained in Example 2 and Comparative Example 2 were warmed by warming them for 40 minutes in a warmer at a set temperature of 70 ° C., the surface state after baking, the state of baked seaweed, the state when held in hands, and When the state of attachment of the seasoning liquid on the inside of the film was examined, the same results as in Table 2 above were obtained. Example 3
【００３７】醤油、澱粉誘導体（松谷化学工業社製商品
名；パインソフトＢ）およびアルファ澱粉（松谷化学工
業社製商品名；マツノリンＰ−７）をそれぞれ９２．５
重量％、７重量％、０．５重量％になるように計量し、
ニーダに前記醤油を入れ、常温で前記醤油を撹拌しなが
ら前記澱粉誘導体、アルファ澱粉を徐々に加えて前記各
澱粉のだまがなくなるまで約４０分間掛けて混合して調
製した調味液を用いた以外、実施例１と同様な方法によ
り着味した焼き餅を造り、この焼き餅に二つ折りした焼
き海苔を前記焼き餅の中央部に挟むように付着させた。
焼き海苔付き焼き餅をトレーに移し、凍結庫にトレー毎
入れて急速冷凍して冷凍磯辺焼き餅を製造した。その
後、冷凍磯辺焼き餅を容器に複数詰めた。実施例３にお
いて、着味した焼き餅に焼き海苔を付着させ、その後の
前記焼き海苔の経時変化を観察したところ、前記表１と
同様な結果が得られた。Soy sauce, starch derivative (trade name of Matsutani Chemical Co., Ltd .; Pinesoft B) and alpha starch (trade name of Matsutani Chemical Co., Ltd .; Matsunoline P-7) were used for 92.5 each.
Weigh to 7%, 0.5% by weight,
Other than using a seasoning solution prepared by putting the soy sauce in a kneader and gradually adding the starch derivative and the alpha starch while stirring the soy sauce at room temperature and mixing the starch derivatives for about 40 minutes until the starch is delumped. A seasoned baked rice cake was prepared in the same manner as in Example 1, and the baked seaweed folded in half was attached to the baked rice cake so as to be sandwiched between the center portions of the baked rice cake.
The roasted mochi with roasted seaweed was transferred to a tray, and each tray was placed in a freezer and rapidly frozen to produce frozen Isobe roasted rice cake. After that, a plurality of frozen Isobe Yakimochi was packed in a container. In Example 3, roasted seaweed was attached to the seasoned roasted rice cake, and the temporal change of the roasted seaweed was observed thereafter. The same results as in Table 1 were obtained.
【００３８】また、実施例３により得られた磯辺焼き餅
をフィルムに個別包装し、電子レンジに３０秒間掛けて
暖め、暖められた磯辺焼き餅の表面状態、焼き海苔の状
態、手に持った時の状態および前記フィルム内側への調
味液の付着状態を調べたところ、前記表２と同様な結果
が得られた。The Isobe Yakimochi obtained in Example 3 was individually wrapped in a film and heated in a microwave for 30 seconds to warm the surface of the Isobe Yakimochi, the state of baked seaweed, and the time when it was held in the hand. When the state and the attachment state of the seasoning liquid on the inside of the film were examined, the same results as in Table 2 were obtained.
【００３９】[0039]
【発明の効果】以上詳述しように、本発明によれば簡便
な加熱により喫食でき、手にべたつくことなく、かつ食
感が良好な長期間保存することが可能な凍結味付け焼き
餅を提供できる。As described above in detail, according to the present invention, it is possible to provide a frozen seasoned baked rice cake that can be eaten by simple heating, is not sticky to the hands, and has a good texture and can be stored for a long period of time.
【００４０】また、本発明によれば表面に付着した焼き
海苔が長期間に亘って良好な風味、色調を維持し、かつ
簡便な加熱により喫食でき、しかも手に持ってもべたつ
かず、不快感を持つことなく香ばしい風味のまま喫食で
きる長期間の保存が可能な凍結磯辺焼き餅を提供でき
る。Further, according to the present invention, the baked seaweed adhered to the surface can maintain a good flavor and color tone for a long period of time, can be eaten by simple heating, and is not sticky even if it is held in the hand, and is uncomfortable. It is possible to provide a frozen Isobe fried rice cake that can be stored for a long period of time and can be eaten with a fragrant flavor without having.
Claims (3)
味液を着味し、凍結してなる凍結味付け焼き餅。1. A frozen seasoned fried rice cake obtained by seasoning a frozen rice cake with a seasoning solution containing soy sauce and a starch derivative and freezing.
味液を着味し、表面に焼き海苔を付着し、さらに凍結し
てなる凍結磯辺焼き餅。2. A frozen Isobe fried rice cake obtained by seasoning a fried rice cake with a seasoning solution containing soy sauce and a starch derivative, and attaching baked seaweed on the surface thereof, and further freezing.
むことを特徴とする請求項２記載の凍結磯辺焼き餅。3. The frozen Isobe fried rice cake according to claim 2, wherein the seasoning liquid further contains alpha starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4336326A JP2506540B2 (en) | 1992-12-16 | 1992-12-16 | Frozen seasoned fried rice cake and frozen Isobe fried rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4336326A JP2506540B2 (en) | 1992-12-16 | 1992-12-16 | Frozen seasoned fried rice cake and frozen Isobe fried rice cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06181708A true JPH06181708A (en) | 1994-07-05 |
| JP2506540B2 JP2506540B2 (en) | 1996-06-12 |
Family
ID=18297967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4336326A Expired - Lifetime JP2506540B2 (en) | 1992-12-16 | 1992-12-16 | Frozen seasoned fried rice cake and frozen Isobe fried rice cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2506540B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006020505A (en) * | 2004-07-06 | 2006-01-26 | Ohyama Foods Machinery Co Ltd | Toasted rice cake, and method for producing the same |
| JP2007061069A (en) * | 2005-09-02 | 2007-03-15 | Takeshi Otake | Method for producing instant rice cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02100645A (en) * | 1988-10-06 | 1990-04-12 | Asahi Denka Kogyo Kk | Preparation of processed frozen rice cake suitable for heating with microwave oven |
| JPH02291238A (en) * | 1989-05-02 | 1990-12-03 | Tsubuki Kk | Production of fried rice cake |
-
1992
- 1992-12-16 JP JP4336326A patent/JP2506540B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02100645A (en) * | 1988-10-06 | 1990-04-12 | Asahi Denka Kogyo Kk | Preparation of processed frozen rice cake suitable for heating with microwave oven |
| JPH02291238A (en) * | 1989-05-02 | 1990-12-03 | Tsubuki Kk | Production of fried rice cake |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006020505A (en) * | 2004-07-06 | 2006-01-26 | Ohyama Foods Machinery Co Ltd | Toasted rice cake, and method for producing the same |
| JP4517226B2 (en) * | 2004-07-06 | 2010-08-04 | 株式会社オオヤマフーズマシナリー | Shochu and its manufacturing method |
| JP2007061069A (en) * | 2005-09-02 | 2007-03-15 | Takeshi Otake | Method for producing instant rice cake |
| JP4695464B2 (en) * | 2005-09-02 | 2011-06-08 | 武 大竹 | Method for producing instant coffee |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2506540B2 (en) | 1996-06-12 |
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