JPS61170354A - Rice-burger - Google Patents
Rice-burgerInfo
- Publication number
- JPS61170354A JPS61170354A JP60009283A JP928385A JPS61170354A JP S61170354 A JPS61170354 A JP S61170354A JP 60009283 A JP60009283 A JP 60009283A JP 928385 A JP928385 A JP 928385A JP S61170354 A JPS61170354 A JP S61170354A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- food
- burger
- egg
- thin layer
- 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.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、米を利用した新規な食品に関するものであ
る。[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a novel food product using rice.
米飯は、とれを長年にわたって主食としてきた日本人に
とって特別の意味を有する食品であるが近頃では日本人
のみでなく、外国人も食物として米飯の有する利点に着
目してその人気が高まυつつある。Rice is a food that has a special meaning for the Japanese people, who have had it as their staple food for many years, but recently, not only Japanese people but also foreigners have noticed the benefits of rice as a food, and its popularity has been increasing. be.
すなわち、調理の容易さや副食物を撰ばない特性に加え
て良質のデンプンがダイエツト食品としても再評価され
つつある。In other words, in addition to its ease of preparation and the fact that it does not require the use of side foods, starch is also being reevaluated as a dietary food.
ところで、米を原料とした加工食品はせんべい、あられ
と枚挙にいとまがないほどであるが、米飯すなわち、米
を炊いたものはパン、めん、ヌードル類にくらべその調
理ないし喰べ方は比較的簡単で米飯を茶わんに盛って副
食と共に喰べる、にぎシ飯にする、すしに加工して喰べ
るぐらいのものである。By the way, there are too many processed foods made from rice, such as rice crackers and arare, but cooked rice, that is, cooked rice, is cooked and eaten in a way that is different from bread, noodles, and noodles. It's so simple that you can serve rice in a bowl and eat it with a side dish, make it into rice, or make it into sushi.
これらはそれぞれそれなりの特質を有し、飽きも来す食
物として優れたものではあるが保存性に欠は又食味も定
型的なものになりがちである。Each of these has its own characteristics and is excellent as a food that people get tired of, but they do not keep well and tend to have a typical taste.
この発明は、米飯の有するおいしさと米飯利用における
上述の現状に着目してなされたもので、米飯の有するお
いしさと多彩なおかづとを組合わせて保存に優れ、手軽
に持運びでき、しかも食生活における趣味性をおおいに
満足させる全く新規な食品の提供を目的とするものであ
る。This invention was made by focusing on the deliciousness of cooked rice and the above-mentioned current situation in the use of cooked rice.It combines the deliciousness of cooked rice with a variety of side dishes, is excellent in preservation, can be easily carried, and is a dietary supplement. The purpose is to provide a completely new food that greatly satisfies the taste buds.
この発明に係るライスバーガーの実施例を図面によって
説明する。Embodiments of the rice burger according to the present invention will be described with reference to the drawings.
第1図は、実施に係るライスバーガーを示す図である。FIG. 1 is a diagram showing a rice burger according to the implementation.
図において、Aはライスバーガーで上下両底面を凸状に
した直方体状の形態をなしている。2は外皮をなす鶏卵
薄層、3は具としてのおかづ、4は飯米で、おかづ3を
くるむとともに、このおかづ3と飯米4とでライスバー
ガ一本体1を構成する。そして、このライスバーガ一本
体1は前記鶏卵薄層2によって被包されている。In the figure, A is a rice burger which is shaped like a rectangular parallelepiped with both upper and lower bottoms convex. 2 is a thin chicken egg layer forming the outer skin, 3 is a side dish as an ingredient, and 4 is cooked rice, which wraps around the side dish 3, and the side dish 3 and cooked rice 4 constitute one rice burger body 1. The rice burger main body 1 is covered with the egg thin layer 2.
鶏卵薄層2は、艶出しのため蜂蜜を入れた溶き卵の中に
型締めして成型したライスバーガ一本体1を浸漬した後
あるいは同時に焼成して形成するものであるから極く薄
く上品なもので従来の茶きんずしの外皮のようにぶ厚く
ぼってシした感じは全くない。又、表面には継ぎ自社全
く存在しない。The egg thin layer 2 is extremely thin and elegant because it is formed by immersing or simultaneously baking the rice burger body 1, which has been molded by molding into a beaten egg containing honey for polishing. It doesn't have the thick, lumpy feel that traditional chakinzushi has. Moreover, there are no joints on the surface at all.
おかづ3は、この実施例ではハンバーグステーキ、すき
焼き風味鮪ステーキ等を用いているがいづれも濃い目の
味付けが飯米との関係でおいしく感じられる。おかづ3
は、上述のほか、中華料理等好みに応じて選択すること
ができる。Side dish 3 uses hamburger steak, sukiyaki-flavored tuna steak, etc. in this example, and both have strong seasonings that make them taste delicious in relation to the cooked rice. Side dish 3
In addition to the above, you can also select Chinese food or the like according to your preference.
飯米4は、うるち米8、餅米2の割合いで塩、食酢各少
々を加えて、炊飯する。塩、食酢等は食味の向上と保存
性の見地から加える・
このようなライスバーガーは、そのtま食することは勿
論、冷凍保存してその都度オープン等で加熱して食して
も非常に美味である。Rice 4 is cooked in a ratio of 8 parts glutinous rice and 2 parts glutinous rice, with a little salt and a little vinegar each added. Salt, vinegar, etc. are added to improve the flavor and preserve the food. Rice burgers like this are extremely delicious, not only can you eat them whole, but you can also store them in the freezer and reheat them each time you eat them. It is.
次に第2図以下にもとづいて上述の実施例に係るライス
バーガーの製造方法を説明する。この製造方法は次の手
順から構成されている。すなわち(イ) うるち米8、
餅米2の割合いで混合し塩、食酢を適量加えて炊飯し飯
米4を得る工程(ロ) 成形型5に飯米4を入れ真ん中
におかづ3を内包させプレスしライスバーガ一本体1を
得る工程
(ハ)焼型6に焼上り後の艶出しを良くするため蜂蜜を
入れた溶き卵7を塗布し次いでライスバーガ一本体1を
入れて鶏卵薄層2をライスバーガ一本体1の表面に焼付
塗布する工程
〔効果〕
この発明は上述の構成により、米飯のおいしさをそのま
まにしかも全体としてこれまでの米飯とは全く別の新規
な食品を得ることができ、手軽に食することが可能で食
生活の豊富化に寄するところが大きい。 ゛Next, the method for manufacturing the rice burger according to the above-mentioned embodiment will be explained based on FIG. 2 and subsequent figures. This manufacturing method consists of the following steps. That is, (a) non-glutinous rice 8,
Step of mixing 2 parts of sticky rice, adding appropriate amounts of salt and vinegar, and cooking to obtain rice 4 (b) Step of placing rice 4 in mold 5, enclosing side dish 3 in the middle and pressing to obtain rice burger body 1 (c) Apply a beaten egg 7 containing honey to the baking mold 6 to improve the gloss after baking, then put the rice burger body 1 and apply a thin layer of egg 2 on the surface of the rice burger body 1 by baking. Process [Effects] With the above-described structure, this invention makes it possible to obtain a novel food that retains the deliciousness of cooked rice and is completely different from conventional cooked rice, and which can be easily eaten and improves dietary habits. This is largely due to the increased abundance of゛
第1図は、この発明に係るライスバーガーの説明図で、
同図(a)は全体図、同図伽)は縦断面図、第2図は、
ライスバーガーの生産工程の概略を示す図で、同図(a
)はライスバーガ一本体の成型工程、同図の)は鶏卵薄
層の焼付形成工程を示す図である。
1・・・・・・・・・ライスバーガ一本体2・・・・・
・・・・鶏卵薄層
3・・・・・・・・・おかづ
4・・・・・・・・・飯 米FIG. 1 is an explanatory diagram of the rice burger according to the present invention,
Figure (a) is an overall view, figure (a) is a vertical cross-sectional view, and Figure 2 is a
This is a diagram showing an outline of the rice burger production process.
) shows the process of molding the rice burger body, and part ) of the same figure shows the process of baking and forming a thin layer of egg. 1...Rice burger 2...
...Thin layer of chicken eggs 3 ... Side dishes 4 ... Rice Rice
Claims (1)
し、全体をほどよく焼いて作つたライスバーガー。A rice burger made by wrapping the appropriate side dishes in cooked rice, forming a thin layer of chicken egg on the outside, and grilling the whole thing until just the right amount.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60009283A JPS61170354A (en) | 1985-01-23 | 1985-01-23 | Rice-burger |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60009283A JPS61170354A (en) | 1985-01-23 | 1985-01-23 | Rice-burger |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS61170354A true JPS61170354A (en) | 1986-08-01 |
JPH0133149B2 JPH0133149B2 (en) | 1989-07-12 |
Family
ID=11716144
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60009283A Granted JPS61170354A (en) | 1985-01-23 | 1985-01-23 | Rice-burger |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS61170354A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6422286U (en) * | 1987-07-29 | 1989-02-06 | ||
JPH01181753A (en) * | 1988-01-14 | 1989-07-19 | Yasuaki Itoi | Processed cooked rice and preparation thereof |
CN102669238A (en) * | 2012-05-19 | 2012-09-19 | 马胜清 | Fried glutinous rice balls stuffed with eggs |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5047983U (en) * | 1973-09-03 | 1975-05-12 | ||
JPS5453578U (en) * | 1977-09-23 | 1979-04-13 | ||
JPS55118357A (en) * | 1979-03-01 | 1980-09-11 | Seisuke Aoki | Rice ball with hamburger |
JPS597297A (en) * | 1982-07-06 | 1984-01-14 | 株式会社東芝 | Failed fuel position detecting device |
JPS5987283U (en) * | 1982-12-01 | 1984-06-13 | 田中 武司 | Onigiri containing side food |
-
1985
- 1985-01-23 JP JP60009283A patent/JPS61170354A/en active Granted
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5047983U (en) * | 1973-09-03 | 1975-05-12 | ||
JPS5453578U (en) * | 1977-09-23 | 1979-04-13 | ||
JPS55118357A (en) * | 1979-03-01 | 1980-09-11 | Seisuke Aoki | Rice ball with hamburger |
JPS597297A (en) * | 1982-07-06 | 1984-01-14 | 株式会社東芝 | Failed fuel position detecting device |
JPS5987283U (en) * | 1982-12-01 | 1984-06-13 | 田中 武司 | Onigiri containing side food |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6422286U (en) * | 1987-07-29 | 1989-02-06 | ||
JPH0524303Y2 (en) * | 1987-07-29 | 1993-06-21 | ||
JPH01181753A (en) * | 1988-01-14 | 1989-07-19 | Yasuaki Itoi | Processed cooked rice and preparation thereof |
CN102669238A (en) * | 2012-05-19 | 2012-09-19 | 马胜清 | Fried glutinous rice balls stuffed with eggs |
Also Published As
Publication number | Publication date |
---|---|
JPH0133149B2 (en) | 1989-07-12 |
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