JPS63304954A - Raw material for cooked rice food - Google Patents

Abstract

PURPOSE:To prepare the titled raw material which can be easily eaten as a fry-like food simply by heating with an oven or a microwave oven, by coating gelatinized rice with an edible plastic oil and fat composition containing a seasoning substance and smearing the surface layer of the coated rice with bread crumb. CONSTITUTION:The objective raw material can be produced by coating (A) a molded article of gelatinized rice 1 or its cooked product with (B) an edible plastic oil and fat composition 2 containing a seasoning substance and smearing the surface layer of the component A with (C) bread crumb 3. Preferably, the seasoning substance of the component B is dried food material and/or a food having low water content and is dispersed in the component B in the form of ultrafine particles.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a shaped cooked rice food material, and the cooked rice food material of the present invention can be easily fried by simply heating in an oven or microwave. Has good texture and taste,
It can be made into a cooked rice food that also has fashionable properties and can be eaten as fast food.

[Problems to be solved by the prior art and the invention] In recent years, so-called fast foods such as hamburgers, hot dogs, and donuts have rapidly become popular in the Japanese diet, especially in the diets of young people. Variety is also progressing.

On the other hand, fast food using rice, which has been a staple food in Japan since ancient times, is almost never seen, and there are only a few onigiri (rice balls).

However, rice balls were often made only from pregelatinized rice and were only eaten as a staple food.

Onigiri were sometimes made using flavored rice cooked with various ingredients, but they were far from the fast food with the flavor that young people liked.

Attempts have also been made to make rice balls using fried rice, pilaf, etc., but these have had problems such as the adhesive strength between the rice particles being weak and the rice balls tend to fall apart when eaten.

"Nigiri rice with koromo" disclosed in Japanese Patent Application Laid-open No. 61-28356 improves this crumbly texture, but it does not have a crispy texture similar to fried food even when heated open or in a microwave oven. It was impossible to obtain.

In addition, conventionally, in fried foods, even if an attempt was made to obtain fried foods with good taste and texture by using oil in which taste substances were dispersed, the taste substances would precipitate, resulting in poor taste. Fried foods using oil in which substances are dispersed have not been obtained.

Therefore, an object of the present invention is to solve the above-mentioned problems, that is, to easily provide a good texture and taste similar to fried food just by heating it in an open oven or in a microwave oven, and to make it edible as fast food. To provide a cooked rice food material that can be made into a cooked rice food that also has fashionability.

[Means for solving problems]

The present invention achieves the above object by coating a molded product of pregelatinized rice or a cooked product thereof with an edible plastic oil/fat composition containing a taste substance, and coating the surface layer of the edible plastic oil/fat composition with breadcrumbs. This has been achieved by providing a cooked rice food material that is characterized by the following properties:

Hereinafter, the cooked rice food material of the present invention will be explained in detail.

The pregelatinized rice or cooked product thereof used in the present invention is not particularly limited, and any pregelatinized rice or cooked product thereof that is commonly eaten can be used. For example, In addition to white rice, brown rice, mixed rice of white rice and brown rice, etc., white rice containing barley rice, brown rice containing barley rice, mixed rice of white rice and brown rice containing barley rice, various cooked rice, pirari,
Even if it is fried rice, dry curry, etc., as long as the material can maintain its shape until it is coated with the edible plastic oil composition,
The coating of the composition makes it difficult to break, so it can be used, and of course may contain side foods such as meat and vegetables.

In the present invention, methods for molding the gelatinized rice or cooked products thereof include, for example, methods such as hand-gripping, pressure molding in a spherical, triangular, cylindrical, or straw-shaped mold, etc. .

Furthermore, the fats and oils constituting the edible plastic fat composition used in the present invention are not particularly limited, and any edible plastic fats and oils that are commonly used for human consumption can be used. , preferably a melting point of 15°C to 4°C
Fats and/or fat compositions that have a temperature of 0°C are good (for example,
Animal fats and oils such as beef tallow, lard, hydrogenated fish oil, palm oil, coconut oil, shea butter, monkey fat cocoa butter, hydrogenated rapeseed oil, hydrogenated rice oil,
Vegetable oils and fats such as hardened cottonseed oil, or mixed oils thereof can be used, and processed oils and fats using these oils, such as shortening, can also be used.

Preferred taste substances contained in the edible plastic oil/fat composition used in the present invention are dry food materials and/or low moisture content foods with a water content of 15% or less, preferably 10% or less, such as: Processed dairy products such as cheese and yogurt, processed meat products such as ham, sausages, etc.
Livestock products such as eggs and their processed products, plant seeds, fruits, vegetables,
Agricultural products such as bulbs, processed products thereof, marine products such as sea urchin, seaweed, fish roe, seafood meat, processed products thereof, skim milk powder, whole milk powder, sugar, lactose, starch, protein, spices, seasonings, etc. Edible foods include.

Among these, those with a moisture content of 15% or less from the beginning are used as is, and those with a moisture content of more than 15% are used after being dried and dehydrated as appropriate. When the water content is more than 15%, the viscosity of the edible plastic oil and fat composition tends to increase, and the agglomeration of taste substances tends to occur, which is not preferable.

The shape of the dry food material and/or low moisture content food is preferably granular or powdered, and it goes without saying that one or more types of dry food material and/or low moisture content food may be used as a mixture. .

The blending ratio of the above-mentioned fat and oil with the above-mentioned dry food material and/or low moisture content food is 25 to 99% by weight of fat and oil, 7% by weight of the taste substance.
It is preferably 5 to 1% by weight, and the amount of oil and fat is 25% by weight.
If it is less than that, it will give a loose feeling, which is not preferable.

Furthermore, if the amount of the dry food material and/or low moisture content food is less than 1% by weight, the flavor will be insufficiently expressed, which is not preferable.

The edible plastic fat composition used in the present invention includes, for example,
It is obtained by heating and dissolving fats and oils at about 60°C, adding dry food materials and/or low moisture content foods, and optionally an emulsifier to the mixture, and stirring and mixing at 50 to 60°C.

As the emulsifier, known food emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, etc. can be used.

It is preferable that the mixture of fat and oil and dry food material and/or low moisture content food (edible plastic fat composition) be subjected to ultrafine pulverization treatment. It can be done by machine. This treatment is preferably carried out at a temperature of 50 to 60°C so that the average particle diameter of the dry food material and/or low moisture content food is 30μ or less, preferably 15 to 20μ.

Like this! ! In the pulverized edible plastic fat composition, dry food materials and/or low moisture content foods are dispersed in the form of ultrafine particles in the edible plastic fat composition.

The above-mentioned edible plastic oil/fat composition may be used in the production of the cooked rice food material of the present invention in its molten state, or may be once plasticized by passing through a quenching kneading machine and then melted at the time of use.

In addition, various flavors, colorants, etc. can be appropriately added to the above-mentioned edible plastic oil and fat composition in order to improve the flavor, and if desired, within the scope of the purpose of the present invention,
Furthermore, other taste substances, emulsifiers, and emulsion stabilizers may be included.

The cooked rice food material of the present invention can be produced, for example, as follows.

A molded product of pregelatinized rice or a cooked product thereof molded by the molding method described above is added to the heat-melted edible plastic oil composition.
After being immersed for about 5 to 5 seconds, the cooked rice food material of the present invention can be obtained by immediately coating it with breadcrumbs and allowing it to cool, preferably rapidly cooling.

By heating this cooked rice food material in an oven, microwave, etc., it can be easily made into a cooked rice food that has a good fried texture and taste and can be eaten as fast food.

〔Example〕

The present invention will be further explained below with reference to Examples, but the present invention is not limited to these Examples.

Example 1 Stir-fried white rice with finely chopped carrots, onions, green peppers, and pork, and adjusted the taste using salt and Mingzheng. A pregelatinized rice product was prepared with a height of 2.5 cm with a triangle of -side 7 CIA as the base. cm
It was molded into a triangular prism shape (see Figure 1).

On the other hand, 5 parts by weight of palm oil, hydrogenated palm oil (rising melting point 35
℃), 15 parts by weight of hydrogenated soybean oil (rising melting point 30°C), 19.7 parts by weight of corn oil, and 0.3 parts by weight of lecithin were placed in a mixing tank and heated to 60°C to melt uniformly. Ta. To this, 35 parts by weight of powdered cheese and 5 parts of dextrin.
Parts by weight were added, and the mixture was stirred and mixed while keeping the temperature at 55°C.

The resulting mixture was milled with an average particle size of 20 using a media stirring mill.
It was homogenized by ultrafine pulverization. At this time as well, the temperature was maintained at 55° C. Next, this was passed through a rapid cooling mixer whose contact cooling surface temperature was 110° C. to plasticize it to obtain an edible plastic fat composition.

After immersing the shaped gelatinized rice cooked product in the edible plastic fat composition heated and melted at 60°C for 2 seconds, immediately sprinkled with bread crumbs and rapidly cooled to -20°C to solidify the edible plastic fat composition, A cooked rice food material of the present invention as shown in FIG. 1 was obtained. FIG. 1(A) is a perspective view of the obtained cooked rice food material of the present invention, and FIG. 1(B) is a sectional view thereof, with some internal parts omitted. In the figure, 1 is pregelatinized rice, 2 is an edible plastic oil and fat composition, 3 is bread crumbs, and 4 is a side food.

When the above-mentioned cooked rice food material was fried in an oven at 220° C. for 30 minutes, the cooked rice food had a crispy surrounding breadcrumb and at the same time had a cheese flavor, giving it a fried feel.

Example 2 Using a plastic mold, diameter 3 cm, height 5 cm
The white rice was formed into a cylindrical shape (see Figure 2).

On the other hand, 15 parts by weight of palm oil, hydrogenated palm oil (rising melting point 3
5°C), 14.7 parts by weight of corn oil, and 0.3 parts by weight of lecithin were placed in a mixing tank and heated to 60°C to uniformly melt them. To this were added 40 parts by weight of powdered seaweed and 9710 parts by weight of dextrose, and the mixture was stirred and mixed while keeping the mixture at 55°C. The resulting mixture was homogenized by ultrafinely pulverizing it to an average particle size of 20 μm using a media stirring mill. At this time as well, the temperature was maintained at 55° C. Next, this was passed through a rapid cooling mixer whose contact cooling surface temperature was 110° C. to plasticize it to obtain an edible plastic fat composition.

The above-formed white rice was immersed for 2 seconds in the edible plastic oil/fat composition heated and melted at 60°C, then immediately coated with bread crumbs, and rapidly cooled to -20°C to solidify the edible plastic oil/fat composition, as shown in Figure 2. A cooked rice food material of the present invention as shown was obtained.

FIG. 2(A) is a perspective view of the obtained cooked rice food material of the present invention, and FIG. 2(B) is a sectional view thereof, with some internal parts omitted. Note that the numbers in the figure indicate the same ones as in FIG. 1.

When the above-mentioned cooked rice food material was baked in an oven at 220° C. for 30 minutes, this cooked rice food was a fried-like cooked rice food in which the surrounding bread crumbs had pariso and at the same time had the flavor of seaweed.

〔Effect of the invention〕

The cooked rice food material of the present invention can easily be heated in an oven or microwave to produce a cooked rice food that has a good fried texture and taste and also has fashionable properties that can be eaten as fast food. Can be done.

[Brief explanation of the drawing]

FIG. 1(A) is a perspective view of the cooked rice food material of the present invention obtained in Example 1, FIG. 1(B) is a cross-sectional view thereof, and FIG.
A) is a perspective view of the cooked rice food material of the present invention obtained in Example 2, and FIG. 2(B) is a cross-sectional view thereof. 1. Pregelatinized rice, 2. Edible plastic oil and fat composition, 3. Bread crumbs, 4. Side food patent applicant Asahi Denka Kogyo Co., Ltd. (A) No. 2 (A) (B) Figure

Claims (3)

[Claims] (1) A molded product of pregelatinized rice or a cooked product thereof is coated with an edible plastic oil/fat composition containing a taste substance, and the surface layer of the edible plastic oil/fat composition is sprinkled with breadcrumbs. cooked rice food material. (2) The cooked rice food material according to claim (1), wherein the taste substance in the edible plastic oil/fat composition is a dry food material and/or a low moisture content food. (3) The cooked rice food material according to claim (2), wherein the dry food material and/or the low moisture content food is dispersed in the form of ultrafine particles in the edible plastic oil and fat composition.