Molded Rice with Toasted Exterior and Method for Preparing Same

Abstract

The present application relates to molded rice with toasted exterior and a method for preparing the same. The molded rice of the present application undergoes a baking to have the exterior that looks toasted and has a unique flavor. Moreover, the molded rice of the present application has a firm and crunchy exterior akin to toasted rice, while being moist inside. Additionally, the molded rice of the present application has an outer of fried rice containing ingredients to exhibit the ingredient texture and has very excellent molding stability by maintaining the shape of the molded rice even after molding and cooking.

Claims

1. Molded rice comprising an inner and an outer, wherein the outer includes rice, a binder and ingredients, wherein the ingredients have sizes of 5 mm or more and are included in an amount of 5 to 40 wt % based on the total weight of the molded rice, the hardness of the outer surface of the molded rice is 200 g or more, and a difference in moisture content between the outside and the inside of the outer is 3% or more.

2. The molded rice of claim 1, wherein the binder included in the outer is at least one selected from the group consisting of starch, modified starch, and glutinous grains.

3. The molded rice of claim 1, wherein in the outer, a weight ratio of ingredients:rice is 10:90 to 40:60.

4. The molded rice of claim 1, wherein a weight ratio of the outer:inner is 90:10 to 99:1.

5. The molded rice of claim 1, wherein the rice included in the outer is fried rice.

6. The molded rice of claim 1, wherein the inner is ingredients or food materials without containing rice or cooked rice.

7. A method for preparing molded rice including an inner and an outer comprising: (a) preparing fried ingredients by mixing ingredients and a binder; (b) preparing an outer by mixing rice with the fried ingredients; (c) inserting and molding an inner inside the prepared outer; (d) drying the molded rice with hot air; and (e) heat-treating the hot air-dried molded rice.

8. The method for preparing the molded rice of claim 7, wherein the hot-air drying in step (d) is performed at a temperature of 160 to 240 C. for 1 to 600 seconds.

9. The method for preparing the molded rice of claim 7, wherein the heat-treating of step (e) is performed for 1 to 600 seconds by radiant heat.

10. The method for preparing the molded rice of claim 7, further comprising: coating a sauce on the surface of the molded rice, before the heat-treating the molded rice in step (e).

11. The method for preparing the molded rice of claim 7, wherein the heat-treating of the molded rice in step (e) comprises a first heat-treating step, an inversion step of the molded rice, and a second heat-treating step.

12. The method for preparing the molded rice of claim 7, wherein in the step (a), the ingredient has a size of 5 mm or more.

13. The method for preparing the molded rice of claim 7, wherein the hardness of the outer surface of the molded rice is 200 g or more.

14. The method for preparing the molded rice of claim 7, wherein a difference in moisture content between the outside and the inside of the outer of the molded rice is 3% or more.

Description

DESCRIPTION OF DRAWINGS

[0092] FIG. 1 is a photograph showing physical properties of fried balls (fried ingredients) prepared by adding different starch contents of 0%, 1%, 5%, 10%, and 15%.

[0093] FIG. 2A is a photograph showing the molding stability of rice balls prepared with fried balls added with starch.

[0094] FIG. 2B is a photograph showing the molding stability of rice balls prepared with fried balls prepared without adding starch.

BEST MODE

[0095] Hereinafter, the present application will be described in detail by Examples. However, the following Examples specifically illustrate the present application, and the content of the present application is not limited by the following Examples.

Example

Preparation Example 1: Preparation of Ingredients

[0096] For the preparation of kimchi cheese rice balls, cooked rice, oil, vegetables, kimchi (10 mm dice), sauces, and mozzarella string cheese were prepared. For the preparation of bulgogi rice balls, cooked rice, oil, vegetables, pork, sauces, etc. were prepared. To the preparation of butter jangjorim rice balls, cooked rice, oil (including butter), vegetables, eggs, sauces, jangjorim (30 mm jangjorim), etc. were prepared. Starch was used as a binding material for all rice balls.

Preparation Example 2: Preparation of Molded Rice (Rice Balls)

[0097] First, fried balls for use in outer and inner of a molded rice were prepared. The cooked rice was mixed with the outer fried balls and the inner fried balls prepared above. The mixture was vacuum-cooled to a material temperature of 10 to 60 C. After inserting the inner into the outer, rice balls were molded. The surface of the molded rice ball was hardened through hot-air baking at a temperature of 160 to 240 C. for 1 to 600 seconds. Then, in an infrared oven, infrared baking was performed for 1 to 600 seconds. Baking in an infrared oven was performed as follows. First, for rice balls that required surface sauce coating, first infrared baking was performed after coating the surface of the molded rice with the sauce, and then in order to coat the opposite surface of the molded rice with the sauce, the molded rice was inverted and the sauce was coated, and second infrared backing was performed again. Through infrared baking, while the effect of maintaining the shape of the outer was increased, the inside was moist and the outside had a crunchy texture like toasted rice. The baked rice balls were frozen at a material temperature of 7 C. or less.

Experiment Example 1: Measurement of Molding Stability by Binder

[0098] Fried balls were prepared by adding starch as a binder when preparing fried balls to be used in an outer or an inner. In addition, as Comparative Example, the fried balls were prepared without adding a binder component when preparing the fried balls.

[0099] As can be seen in a photograph showing the physical properties of the fried ball according to an added starch content (0% to 15%) of FIG. 1, it was confirmed that when starch was not added (0%), the fried balls were weak and thus the molding stability was poor. The rice balls were prepared using the prepared fried balls with added starch and fried balls without adding starch. As a result of preparing rice balls using the fried balls, when starch was added to the fried balls, the molding stability of the rice balls was very good (FIG. 2A). However, when using fried balls prepared without adding starch, the molding stability of the molded rice balls was low, and thus it was observed that in the non-freezing state, the exterior of the molded rice easily changed even with a small impact, and the binding force of rice grains around the ingredients (mushroom and carrot in the photograph) was relatively weakened (FIG. 2B).

Experiment Example 2: Measurement of Physical Properties of Molded Rice (Rice Ball)

[0100] 1. Measurement of Moisture Content

[0101] Frozen rice balls were prepared by baking according to the method of Preparation Example 2, frozen rice balls were prepared without baking, and each frozen molded rice was thawed overnight at room temperature, and then the moisture content values were measured by separating the surface and the inside (AND MX-50 Moisture analyzer). At this time, the surface was measured by cutting only the rice part of the outer to a thickness of about cm from the surface in order to measure only the toasted surface of the rice ball, and the inside was measured by using only the rice of the inside of the outer closest to the filling of the rice ball.

[0102] As a result of the measurement, it was confirmed that the moisture content of the surface of the molded rice directly exposed to a hot oven was lower than that of the core of the molded rice (Table 1). Accordingly, it was confirmed that the moisture content of the surface of the molded rice with baking was lower than that of the inside of the molded rice compared to the molded rice without baking.

TABLE-US-00001 TABLE 1 Surface (toasted side) Core When not performing baking process 54.5% 54.7% When performing baking process 51.9% 55.7%

[0103] 2. Measurement of TA

[0104] Rice balls (T1, applied with a mixture of Jeonju bibim rice ball) frozen immediately after molding without a baking process and rice balls (T2, applied with a mixture of Jeonju bibim rice ball) frozen after a baking process according to the method of Preparation Example 2 were prepared. The prepared frozen rice balls were thawed overnight at room temperature, and then the hardness values were measured (TA.XT.PLUS texture analyzer).

[0105] As a result of the measurement, it was confirmed that the hardness value of the T2 molded rice prepared through the baking process was higher than that of the T1 molded rice prepared without the baking process. According to these results, it was confirmed that the surface of the toasted molded rice was somewhat harder than that of a general non-toasted rice ball.

TABLE-US-00002 TABLE 2 T1 molded rice (non-baking) T2 molded rice (baking) AVG 130.886 g 273.508 g STD 36.439 g 46.894 g

[0106] Hereinabove, representative embodiments of the present application have been exemplarily described, but the scope of the present application is not limited to the specific embodiments as described above, and can be changed appropriately by those skilled in the art within the scope described in the appended claims of the present application.