JPS5944026B2 - How to make frozen rice korotsuke - Google Patents
How to make frozen rice korotsukeInfo
- Publication number
- JPS5944026B2 JPS5944026B2 JP52108375A JP10837577A JPS5944026B2 JP S5944026 B2 JPS5944026 B2 JP S5944026B2 JP 52108375 A JP52108375 A JP 52108375A JP 10837577 A JP10837577 A JP 10837577A JP S5944026 B2 JPS5944026 B2 JP S5944026B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- cooked
- frozen
- seasoning
- mucus
- 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.)
- Expired
Links
Landscapes
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【発明の詳細な説明】 本発明は、冷凍ライスコロッケの製造方法に関する。[Detailed description of the invention] The present invention relates to a method for producing frozen rice croquettes.
日常食用に供される米飯は、生米1に対して略1.2〜
1.3倍重量の水を加えて炊飯している。The rice used for daily consumption is about 1.2 to 1 ounce of raw rice.
The rice is cooked by adding 1.3 times the weight of water.
すなわちこの加水率の場合加える水の全てが米に吸収さ
れ、得られる米飯はα化してふっくらと膨潤すると共に
、飯粒の表面には適度の粘りが生じることにより、飯粒
と飯粒とがほどよく結着する。In other words, at this water addition rate, all of the water added is absorbed by the rice, and the resulting cooked rice becomes gelatinized and swells plumply. At the same time, the surface of the rice grains becomes moderately sticky, allowing the rice grains to coagulate well. wear it.
そして、このような結着性を有する米飯は、日本人の食
感に最もマツチした「美味いメジ」とされている。Rice with such binding properties is said to be the ``delicious meji'' that best matches the texture of Japanese people.
ところで、このようにほどよい食感と結着性を有する米
飯でも、これを凍結して冷凍米飯にしてしまうと、飯粒
の結着成分である可溶性澱粉質が冷凍変性を起こしてし
まうので、このような冷凍米飯は加温しても元の粘着性
を有する米飯には復元させることはできない。By the way, even if rice has a good texture and binding properties, if it is frozen to make frozen cooked rice, the soluble starch, which is the binding component of the rice grains, will undergo freezing denaturation. Even if frozen cooked rice is heated, it cannot be restored to its original sticky consistency.
その上、冷凍の影響により米飯特有の旨味が抜け、不味
なものに変性しまうので最早食用としては不適である。Furthermore, the unique umami flavor of cooked rice is lost due to the effects of freezing, and the rice becomes unpalatable, making it no longer suitable for human consumption.
もとより、このような冷凍米飯でも、凍結前に、予め米
飯を食塩・醤油・ソース類又は油脂類等の調味料で味付
けしておけば、食味の点では食用に適し得るものに改良
することができる。Of course, even such frozen rice can be improved in terms of taste by seasoning it with seasonings such as salt, soy sauce, sauces, or fats and oils before freezing. can.
しかしながら、米飯の味付けに用いられる大部分の調味
料は、冷凍米飯の食味改良効果はあっても、飯粒の結着
性を阻害する因子であるので、得られた冷凍味付は米飯
は、供食の際加温するとますます結着性がないパサパサ
の状態のものとなり、従って冷凍しない本来の味付は米
飯とはかけはなれたものとなってしまう欠点があった。However, most seasonings used to season rice are a factor that inhibits the cohesiveness of rice grains, even though they have the effect of improving the taste of frozen cooked rice. When heated before eating, the food becomes even more dry with no cohesiveness, and the original flavor that is not frozen becomes different from that of cooked rice.
本発明は、かかる冷凍味付は米飯の欠点を解消せんとす
るものである。The present invention aims to solve the disadvantages of boiled rice with such frozen seasoning.
すなわち本発明の目的は、加温するだけで結着性と食味
のよい味付は米飯に復元させることのできる冷凍米飯を
衣を付けて特に冷凍ライスコロッケ状に製造する方法を
提供せんとするものである。That is, an object of the present invention is to provide a method for producing frozen rice croquettes by coating frozen rice, which can restore the cohesiveness and good taste of cooked rice just by heating. It is something.
本発明者は、生米に過剰の水を加えて炊飯するとその際
に生じるノリ状粘液が凍結しても冷凍変性せず、従って
このノリ状粘液が冷凍状の飯粒の間に濃いノリ状となっ
て入り込み全体の結着性の改良に利用できるとの知見に
至り、さらに試作、検討の結果、本発明を完成したもの
である。The present inventor has discovered that when raw rice is cooked with excess water, the paste-like mucus that is produced at that time does not undergo freeze-denaturation even if it freezes, and that this paste-like mucus forms a thick paste-like mixture between the frozen rice grains. This led to the discovery that it can be used to improve the binding properties of the entire intrusion, and as a result of further trial production and study, the present invention was completed.
本発明は、冷凍ライスコロンケを製造するに際し、生米
に対して2〜3倍重量の水を加えて炊飯して得たノリ状
粘液の残存する米飯に、調味料及び好みにより適宜の具
を混合して味付は米飯を得、これを任意形状に成形し、
衣付けした後凍結することを特徴とするものである。When producing frozen rice koronke, the present invention involves mixing seasonings and other appropriate ingredients according to one's preference to cooked rice that has residual glue-like mucus, which is obtained by adding 2 to 3 times the weight of water to raw rice and cooking the rice. Then, seasoned rice is obtained, which is shaped into any desired shape.
It is characterized by being frozen after coating.
本発明に於て調味料とは、食塩・砂糖・芥子粉又はこし
よう等の粉末状調味料の外、醤油・トマトケチャップ・
マヨネーズ・食酢又はソース等の液状調味料、さらには
食用油・バター・又はマーガリン等の油脂類、等要する
に米飯の味付けに寄与できるもの全てを指称する。In the present invention, seasonings include powdered seasonings such as salt, sugar, mustard powder, and pepper, as well as soy sauce, tomato ketchup,
In short, it refers to liquid seasonings such as mayonnaise, vinegar, and sauces, as well as fats and oils such as edible oil, butter, and margarine, and anything that can contribute to the seasoning of cooked rice.
本発明の実施に際して、先ず生米1に対して2〜3倍重
量の水を加えて炊飯する。In carrying out the present invention, first, 2 to 3 times the weight of water is added to 1 ounce of raw rice and the rice is cooked.
ここで用いる生米は、儒米が最適であるが、市販の標準
価格米や強化米でも差し支えない。The best raw rice to use here is Confucian rice, but commercially available standard price rice or fortified rice may also be used.
また、炊飯には電気釜や高圧釜を使用すると便利である
。It is also convenient to use an electric pot or high-pressure pot for cooking rice.
しかして、本発明に於いては、米は柔い飯粒となるがま
だノリ状粘液が残っているうちに炊飯を終了させる必要
がある。Therefore, in the present invention, it is necessary to finish cooking the rice while the rice becomes soft grains and still has glue-like mucus remaining.
従って、米飯にノリ状粘液が残らなくなるほど長時間の
炊飯をしないよう注意することが肝要である。Therefore, it is important to be careful not to cook rice for such a long time that no sticky mucus remains in the rice.
炊飯時間は、生米の種類、加水量、米飯の炊飯量等にも
よるが、20〜40分間程度が最も望ましい。The rice cooking time is most preferably about 20 to 40 minutes, although it depends on the type of raw rice, the amount of water added, the amount of cooked rice, etc.
生米1に対する加水量が2倍重量未満であると米飯中に
残存するノリ状粘液の量が少な過ぎるので、ノリ状粘液
による飯粒の結着効果が得られず、他方3倍重量を越え
ると炊飯中に米飯が極めて軟かなものとなり、一定の形
状に成形することが不可能となってしまうので、いずれ
の場合も本発明の目的を達成することはできない。If the amount of water added is less than 2 times the weight of raw rice, the amount of glue-like mucus remaining in the cooked rice will be too small, and the effect of the glue-like mucus to bind the rice grains will not be obtained.On the other hand, if the amount of water added is more than 3 times the weight In either case, the object of the present invention cannot be achieved because the cooked rice becomes extremely soft during cooking and cannot be shaped into a certain shape.
尚、生米に対する加水量は、生米の水分含有量からして
、上記範囲に於いて、新米の場合は少な目にし、古米の
場合は多口にすることが望ましい。Note that, considering the water content of raw rice, it is desirable to add less water to the raw rice within the above range for new rice, and to add more water for old rice.
次に上述の方法で得た米飯に上記調味料を混合し、米飯
の味付けを行なう。Next, the seasonings described above are mixed with the cooked rice obtained by the above method to season the cooked rice.
粉末状の調味料を用いる場合には、これを予め水や液状
調味料中に混溶させておき、味付けの際は液状で加える
と米飯の味付は作業を能率的に行なうことができる。When using a powdered seasoning, it can be mixed in water or a liquid seasoning in advance, and then added in liquid form when seasoning, making it possible to season rice more efficiently.
加える調味料は液状調味料に換算して米飯に対し1〜3
重量%が好ましい。The amount of seasoning to be added is 1 to 3 in terms of liquid seasoning per cooked rice.
Weight percent is preferred.
この味付は作業は、米飯を冷凍してもその食味が低下し
ないようにするためであるから十分に行なうことが肝要
である。This seasoning process is to ensure that the taste of the cooked rice does not deteriorate even if it is frozen, so it is important to do it thoroughly.
しかして、ノリ状粘液の残存する米飯は、そのまま供食
すると、ベトベト感のする甚だ食感の悪いものであるが
、この米飯に調味料を混合して味付することにより、ベ
トベト感がなくなり、従って食感も一段と向上する。However, if cooked rice with residual glue-like mucus is eaten as is, it will be sticky and have a very bad texture, but by adding seasoning to the cooked rice, the sticky feeling will be eliminated. Therefore, the texture is further improved.
米飯に調味料を混合する際に、好みの具を加えると、米
飯の食感を一層向上させることができる。Adding your favorite ingredients when mixing seasonings to cooked rice can further improve the texture of the cooked rice.
ここて用いる具は、肉類、魚介類、又は野菜等いずれで
あっても差し支えない。The ingredients used here may be meat, seafood, vegetables, etc.
尚、用いる具は予め調味しておくことが望ましい。In addition, it is desirable to season the ingredients used beforehand.
籾、このようにして得た味付は米飯は、成形機又は人手
により、おむすび状、俵状、団子状等任意の形状に成形
する。The rice and the seasoned cooked rice thus obtained are formed into any shape such as a rice ball, a bale, a dumpling, etc. using a forming machine or by hand.
成形の際、好みにより撹拌・王国して飯粒は原形を残さ
ないようにしてもよい。When forming, the rice grains may be stirred and rolled according to preference so that the rice grains do not retain their original shape.
そして常法により製したバッター液中に浸漬して衣付け
した後凍結して冷凍ライスコロッケとする。The rice croquettes are then dipped in a batter prepared by a conventional method to coat them and then frozen to make frozen rice croquettes.
本発明に於いて、ノリ状粘液の凍結機構は未だ定かでな
いが、ノリ状粘液中には炊飯の際米から溶出したかなり
高濃度の可溶性澱粉質が含まれていることから、ノリ状
粘液は、凍結しても特別の結晶構造をとることにより、
冷凍変性を免れることができ、従って凍結したノリ状粘
液は温めて解凍すれば米飯を結着させる粘性を有するも
のに復元するものと推察される。In the present invention, although the freezing mechanism of the nori-like mucus is not yet clear, the nori-like mucus contains a fairly high concentration of soluble starch that is eluted from the rice during cooking. By maintaining a special crystal structure even when frozen,
It is presumed that freezing denaturation can be avoided, and that if the frozen paste-like mucus is warmed and thawed, it will be restored to the viscosity that binds cooked rice.
そしてこのような米飯を結着させる粘性は、飯粒と飯粒
との結着性阻害因子である調味料を加えても、その添加
量が米飯を味付けする程度なら、失なわれないものと推
察される。It is assumed that the viscosity that binds rice together will not be lost even if seasonings are added, which inhibit the binding of rice grains, as long as the amount added is enough to season the rice. Ru.
以上のように、本発明の方法で得た冷凍ライスコロッケ
は、過剰加水炊飯の際に生じるノリ状粘液の作用により
、油煤したり、蒸したりするだけで炊きたての調味米飯
と同等の食味と結着性を有する味付は米飯に復元させる
ことができる。As described above, frozen rice croquettes obtained by the method of the present invention can have a taste equivalent to freshly cooked seasoned rice simply by adding soot or steaming due to the action of the glue-like slime produced during cooking with excessive water. Seasoning with binding properties can be restored to cooked rice.
従って簡単に調理でき、しかも子供の嗜好に適うもので
あるから、学校給食用として或いは主食代用のおやつと
して最適である。Therefore, it is easy to prepare and is suitable for children's tastes, making it ideal for school lunches or as a snack in place of a staple meal.
試験例
儒米1kgに下表に示す量の水を加え、20分間炊飯し
て米飯を得、これにトマトケチャツプ0.2kg、食塩
20g及び砂糖50gを加え、よく混合して味付は米飯
を得る。Test Example Add 1 kg of Confucian rice to the amount of water shown in the table below and cook for 20 minutes to obtain cooked rice. Add 0.2 kg of tomato ketchup, 20 g of salt and 50 g of sugar and mix well to obtain seasoned cooked rice. .
この味付は米飯をそれぞれ1ヶ50gのおにぎり状に成
形し、これを別に製した小麦粉バッター液中に浸漬して
全面衣付けしだ後−20℃に凍結してそれぞれ50個づ
つのサンプルを得る。For this seasoning, each rice ball was shaped into 50g rice balls, dipped in a flour batter prepared separately, coated on the entire surface, frozen at -20°C, and made into 50 samples of each. obtain.
上記サンプルを一20℃で30日保存した後150℃の
サラダ油中で5分間油煤し、次にこれをナイフで真二つ
に切断し、米飯の結着状態を観察した結果は表−1のと
おりである。After storing the above sample at -20℃ for 30 days, it was sooted in salad oil at 150℃ for 5 minutes, then cut into two with a knife, and the state of cohesion of the cooked rice was observed.The results are shown in Table-1. It is as follows.
実施例
市販の標準価格米40に!i+に清水100kgを加え
大型電気釜で30分間炊飯し、ノリ状粘液の残存する米
飯132kgを得た。Example: Standard price of commercially available rice is 40! 100 kg of fresh water was added to i+ and the rice was cooked in a large electric pot for 30 minutes to obtain 132 kg of cooked rice with residual glue-like mucus.
この米飯に、トマトケチャツプ6kg中に醤油0゜2k
g・食塩0.7 kgを添加混溶した調味料6.5kg
と、煮練中でマーガリン2kg・みじん切りした玉ねぎ
20kg・豚の挽肉10kgを混合していためた具30
kgを、加えて混合し、味付は米飯169kgを得た。For this rice, 6kg of tomato ketchup and 0.2k of soy sauce.
6.5 kg of seasoning mixed with 0.7 kg of salt
and 30 ingredients, which were made by mixing 2 kg of margarine, 20 kg of chopped onions, and 10 kg of minced pork while boiling.
kg was added and mixed to obtain 169 kg of seasoned cooked rice.
上記味付は米飯を成形機により1ヶ60kgの俵状に固
め、これを別製した清水に小麦粉と卵白液とを混溶して
得たバッター液中に浸漬して衣付けした後−25℃の冷
蔵庫に収容して凍結させ冷凍ライスコロッケ2800個
を得た。The above seasoning is made by hardening the cooked rice into a 60kg bale shape using a molding machine, and then immersing it in a batter prepared by mixing flour and egg white liquid in separately prepared fresh water to coat it.-25 The rice croquettes were placed in a refrigerator at ℃ and frozen to obtain 2,800 frozen rice croquettes.
この冷凍ライスコロッケを一25°Cて3ケ月間保存し
た後冷蔵庫から取り出し、蒸し器中で温め供食してみた
が、食感・食味とも通常の味付は米飯と同程度であり、
非常に美味であった。After storing this frozen rice croquette at 125°C for 3 months, I took it out of the refrigerator and heated it in a steamer and served it, but the texture and taste were about the same as normal seasoning.
It was very delicious.
Claims (1)
たノリ状粘液の残存する米飯に、調味料及び好みにより
適宜の具を混合して味付米飯を得、これを任意形状に成
形し、衣付けした後凍結することを特徴とする冷凍ライ
スコロッケの製造方法。 2 炊飯を20〜40分間行なうこととした特許請求の
範囲1記載の冷凍ライスコロッケの製造方法。[Scope of Claims] 1. Cooked rice with 2 to 3 times the weight of water added to the raw rice, with remaining glue-like mucus, mixed with seasonings and appropriate ingredients according to taste to give flavor. A method for producing frozen rice croquettes, which comprises obtaining cooked rice, shaping it into an arbitrary shape, coating it with batter, and then freezing it. 2. The method for producing frozen rice croquettes according to claim 1, wherein the rice is cooked for 20 to 40 minutes.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP52108375A JPS5944026B2 (en) | 1977-09-10 | 1977-09-10 | How to make frozen rice korotsuke |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP52108375A JPS5944026B2 (en) | 1977-09-10 | 1977-09-10 | How to make frozen rice korotsuke |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5444047A JPS5444047A (en) | 1979-04-07 |
JPS5944026B2 true JPS5944026B2 (en) | 1984-10-26 |
Family
ID=14483165
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP52108375A Expired JPS5944026B2 (en) | 1977-09-10 | 1977-09-10 | How to make frozen rice korotsuke |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5944026B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1559329A3 (en) * | 2004-01-23 | 2006-04-12 | Unilever Plc | Filled rice or potato products and the process for their preparation |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5542908U (en) * | 1978-09-13 | 1980-03-19 | ||
JPS6199663U (en) * | 1984-12-05 | 1986-06-25 | ||
JP2581919B2 (en) * | 1987-05-06 | 1997-02-19 | 日東製粉株式会社 | Manufacturing method of frozen fried food for microwave cooking |
-
1977
- 1977-09-10 JP JP52108375A patent/JPS5944026B2/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1559329A3 (en) * | 2004-01-23 | 2006-04-12 | Unilever Plc | Filled rice or potato products and the process for their preparation |
Also Published As
Publication number | Publication date |
---|---|
JPS5444047A (en) | 1979-04-07 |
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