Roasted rice roll and making method thereof

Abstract

A baked rice roll (1) is provided with: rice (5) having a substantially U-shaped cross-section, having a baking surface (2) having rice crusts formed only on the inner peripheral surface thereof, and having a nori surface (3) formed by disposing nori so as to cover the outer peripheral surface thereof; and a fried egg roll (6) having a predetermined thickness, which is covered by the grilling surface (2). As a result, an integral harder grilling surface (2) is formed on the inner circumferential surface, and the shape of the grilling surface is easy to maintain. Furthermore, the grilling surface (2) is only formed on the inner peripheral surface, so that the seaweed (L) can be easily arranged and fixed on the outer peripheral surface, and the seaweed surface (3) is formed on the outer peripheral surface, so that deformation of the shape can be inhibited.

Description

Citation of related applications

[0001] This application is based on Japanese patent application No. 2022-196690 filed on December 8, 2022, and the contents thereof are incorporated herein by reference. Technical Field

[0002] The present invention relates to a roasted rice ball and a method for making the roasted rice ball. Background Art

[0003] Conventionally, as a method for making grilled rice balls, there is known a method of applying soy sauce or the like on the surface of the rice ball and completely grilling the entire surface (see Patent Document 1). Such grilled rice balls can maintain their shape because a relatively hard grilled surface is formed integrally on the surface.

[0004] However, such grilled rice balls have the following problems: during grilling, the moisture inside is attracted by the soy sauce on the surface, the rice inside has insufficient moisture and the rice grains are easily separated, and as you eat, the grilled surface of the outer shell gradually disappears and the shape is easily deformed.

[0005] Therefore, a countermeasure to suppress the shape deformation during eating by wrapping the entire grilled rice ball with nori can be considered, but since the surface of the grilled rice ball is a hard, dry grilled surface, nori cannot be easily attached to the surface. In addition, it is also possible to wrap the rice ball with nori in advance and then bake it, but in this case, the nori will not only become dry when baked, but also taste bitter and deteriorate due to baking, and the original flavor of the nori will also be greatly reduced. Prior art literature Patent Literature

[0006] Patent Document 1: Japanese Patent Application Laid-Open No. 6-62773 Summary of the invention

[0007] The present disclosure is proposed to solve the above-mentioned problems, and its object is to provide a grilled rice ball whose shape is not easily deformed even when eaten.

[0008] The grilled rice ball comprises: rice having a substantially U-shaped cross section, a grilled surface having rice crust formed only on the inner peripheral surface, nori arranged to cover the outer peripheral surface to form a nori surface; and an omelet of a predetermined thickness covered by the grilled surface.

[0009] As a result, the grilled rice ball has an integral hard grilled surface on the inner peripheral surface, so that the shape thereof is easily maintained. Furthermore, since the grilling surface is formed only on the inner peripheral surface, it is easy to arrange and fix the nori on the outer peripheral surface, and deformation of the shape can be suppressed by forming the nori surface relative to the outer peripheral surface. That is, the grilled rice ball is configured such that the shape of the grilled surface on the inner side can be stabilized, and the shape deformation can be suppressed by the seaweed surface on the outer side. In other words, the grilled rice ball is configured such that the shape is not easily deformed even when eating due to the combined effect of the grilled surface and the seaweed surface.

[0010] In addition, the omelette covered with the grilled surface serves as the core material, thereby further suppressing deformation of the shape when held by hand. Here, since the omelette is covered with the grilled surface, the moisture in the rice is not easily moved, and its shape, hardness, etc. are easily maintained, and its shape is not easily deformed.

[0011] The method for making the grilled rice ball includes a rice arrangement step, a grilled surface formation step, a nori surface formation step, and a folding step described below. In the rice arrangement step, plate-shaped rice is arranged on a tray. In the grilled noodle forming step, the grilled noodle is formed by scorching the surface of the plate-shaped rice.

[0012] Furthermore, in the nori noodles forming step, nori noodles are formed by placing nori on the back side of the plate-shaped rice. Then, in the bending step, the plate-shaped rice is bent into a substantially U-shaped cross section by sandwiching an omelette of a predetermined thickness with the grilled side facing the inside and the nori side facing the outside.

[0013] Here, in the bending process, the omelette of a specified thickness can be used as a guide for bending, so the curvature of the bent part can be adjusted by adjusting the thickness of the omelette, thereby preventing the grilled surface from cracking, the seaweed surface from breaking, etc., and the plate-shaped rice can be neatly bent into a roughly U-shaped cross-section. Furthermore, by making the thickness of the plate-shaped rice, the thickness of the omelette, etc. uniform, it is possible to easily produce grilled rice balls of substantially the same shape. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] The above objects, other objects, features and advantages of the present disclosure will become more apparent with reference to the accompanying drawings and the following detailed description. Figure 1 It is an explanatory diagram of grilled rice balls (embodiment). Figure 2 It is an explanatory diagram of a method for making grilled rice balls (example). Figure 3 It is an explanatory diagram of a method for making grilled rice balls (example). Figure 4 It is an explanatory diagram of a method for making grilled rice balls (variation). DETAILED DESCRIPTION

[0015] Hereinafter, embodiments of the present disclosure will be described based on examples. In addition, it goes without saying that the following embodiment discloses a specific example, and the present disclosure is not limited to the following embodiment.

[0016] [Structure of the embodiment] use Figure 1 The structure of the grilled rice ball 1 of the embodiment will be described. The grilled rice ball 1 includes: rice 5 having a substantially U-shaped cross section, a grilled surface 2 having rice crust formed only on the inner peripheral surface, and a seaweed surface 3 formed by arranging seaweed to cover the outer peripheral surface; and an omelet 6 of a predetermined thickness covered by the grilled surface 2.

[0017] In addition, the grilled rice ball 1 has ingredients 8 arranged on the nori noodles 3 . Moreover, shiso leaves 9 are arranged between the nori noodles 3 and the food 8 . Here, as ingredient 8, common rice ball ingredients such as seared cod roe, shrimp tempura, and grilled salmon belly can be considered. In addition, the number of the food material 8 and the perilla leaf 9 may be one or more.

[0018] Here, use Figure 2 , 3 The method for making the grilled rice ball 1 is described in detail. First, if Figure 2 As shown in (a) of FIG. 1 , a plate-shaped rice 10 is placed on a tray T. More specifically, for example, the rice put into a square cylindrical mold is placed on the tray T and the mold is pulled upward to achieve this.

[0019] Here, by placing the plate-shaped cooked rice 10 on the tray T, even when the thickness of the plate-shaped cooked rice 10 is thin, the plate-shaped form can be maintained and the thickness can be adjusted to be uniform. Moreover, when the plate-shaped cooked rice 10 is moved, the tray T is also moved together, so that the plate-shaped cooked rice 10 can be easily moved while maintaining its shape. In addition, this step corresponds to the rice preparation step in the claims.

[0020] Then, if Figure 2 As shown in (b), the sauce is spread on the surface of the plate-shaped rice 10. Here, the surface of the plate-shaped cooked rice 10 refers to the upper surface opposite to the back surface in contact with the tray T. Alternatively, the sauce may be applied with a brush or the like, or may be applied to the surface by spraying. Then, if Figure 2 As shown in (c), salt is sprinkled on the surface of the plate-shaped rice 10.

[0021] Then, if Figure 2As shown in (d), on the metal mesh M roasted by flames, the tray T is turned upside down so that the surface of the plate-shaped rice 10 is on the lower side, and the plate-shaped rice 10 falls from the tray T onto the metal mesh M, and the metal mesh M contacts the surface of the plate-shaped rice 10. Then, by being roasted by the flame under the metal mesh M, the entire surface of the plate-shaped rice 10 is roasted to form a roasted surface 12. In addition, this step corresponds to the grilled surface forming step in the claims.

[0022] Then, if Figure 2 As shown in (e), the nori L is arranged so as to cover the entire back side of the plate-shaped rice 10, that is, the entire surface of the side not in contact with the metal mesh M, thereby forming the nori surface 13. Here, from the viewpoint of protecting the flavor of the nori L from being affected by heat, the formation of the nori noodles 13 is preferably performed immediately before the formation of the grilled noodles 12 is completed. In addition, this step corresponds to the nori noodle forming step in the claims.

[0023] Then, if Figure 2 As shown in (f) , the plate-shaped rice 10 formed with the grilled surface 12 and the nori surface 13 is arranged on the tray T again so that the nori surface 13 is in contact with the tray T. Specifically, the plate-shaped cooked rice 10 is peeled off from the metal mesh M using a scraper or the like, turned upside down, and placed on the tray T with the nori surface 13 facing downward.

[0024] In addition, Figure 2 In the state (e), the tray T can also be brought into contact with the seaweed surface 13, and the plate-shaped rice 10 can be turned upside down with the metal mesh M and the tray T sandwiched therebetween, and the metal mesh M can be removed upward to place the plate-shaped rice 10 on the tray T. In addition, since the contact area between the metal mesh M and the plate-shaped cooked rice 10 is small, it is relatively easy to peel the plate-shaped cooked rice 10 from the metal mesh M or remove the metal mesh M from the plate-shaped cooked rice 10.

[0025] Then, if Figure 3 As shown in (g) , an omelette 16 having a predetermined thickness is arranged on the grilling surface 12 . Moreover, the omelette 16 is arranged so as to cover approximately a half area of ​​the grilled surface 12 of the plate-shaped rice 10 . Then, if Figure 3 As shown in (h), the sauce is spread on the surface of the omelet 16. In addition, the surface of the omelette 16 refers to the upper surface opposite to the back surface of the omelette 16 that contacts the grilling surface 12 .

[0026] Then, if Figure 3As shown in (i), the plate-shaped rice 10 is bent so that the cross section is substantially U-shaped, with the grilled surface 12 on the inner side and the nori surface 13 on the outer side, sandwiching the omelette 16. In addition, this step corresponds to the bending step in the claims.

[0027] Then, if Figure 3 As shown in (j), basil leaves 19 are arranged on the nori surface 13. Figure 3 As shown in (k), the food material 20 is arranged on the perilla leaf 19. In addition, these steps correspond to the shiso leaf preparation step and the food material preparation step in the claims, respectively. Here, the shiso leaf arrangement step and the food material arrangement step may be performed simultaneously. That is, the food material 20 and the shiso leaf 19 may be arranged on the nori noodles 13 as a whole.

[0028] [Effects of Embodiment] The grilled rice ball 1 of the embodiment comprises: rice 5 having a substantially U-shaped cross section, a grilled surface 2 having rice crust formed only on the inner peripheral surface, and nori surface 3 formed by arranging nori to cover the outer peripheral surface; and an omelet 6 of a predetermined thickness, which is covered by the grilled surface 2.

[0029] Thus, the grilled rice ball 1 has an integral hard grilling surface 2 formed on the inner peripheral surface, so that the shape thereof is easily maintained. Furthermore, since the grilling surface 2 is formed only on the inner peripheral surface, it is easy to arrange and fix the nori L on the outer peripheral surface, and by forming the nori surface 3 on the outer peripheral surface, deformation of the shape can be suppressed.

[0030] That is, the grilled rice ball 1 is configured such that the shape of the grilled surface 2 on the inner circumference can be stabilized, and the shape deformation can be suppressed by the seaweed surface 3 on the outer circumference. In other words, the grilled rice ball 1 is configured such that the shape is not easily deformed even when eaten due to the combined effect of the grilled surface 2 and the seaweed surface 3.

[0031] Furthermore, the omelette 6 covered by the grilling surface 2 serves as the core material, thereby further suppressing deformation of the shape when held by hand. Here, since the omelette 6 is covered by the grilled surface 2, the moisture in the rice is not easy to move, and its shape, hardness, etc. are easy to maintain, and its shape is not easy to be deformed.

[0032] Furthermore, the grilled rice ball 1 of the embodiment includes the ingredients 8 arranged on the nori noodles 3 . Thus, the food 8 can be easily visually confirmed from the outside, so there is no worry of mistaking the food 8.

[0033] In addition, in the grilled rice ball 1 of the embodiment, shiso leaves 9 are arranged between the nori noodles 3 and the food 8 . Thus, the bactericidal effect of the perilla leaves 9 can prevent the food 8 from being spoiled or deteriorated. In addition, when using food 8 with a lot of water, the deterioration or breakage of the nori noodles 3 caused by the movement of water to the nori noodles 3 can also be suppressed.

[0034] The method for producing the grilled rice ball 1 of the embodiment includes a rice arrangement step, a grilled surface forming step, a nori surface forming step, and a folding step described below. In the rice arrangement step, the plate-shaped rice 10 is arranged on the tray T. In the roasted surface forming step, the roasted surface 12 is formed by roasting the surface of the plate-shaped rice 10 .

[0035] Furthermore, in the formation of the nori noodles, the nori noodles 13 are formed by placing the nori L on the back side of the plate-shaped rice 10 . Then, in the bending step, the plate-shaped rice 10 is bent into a substantially U-shaped cross section while sandwiching the omelette 16 of a predetermined thickness with the grilled side 12 on the inner side and the nori side 13 on the outer side.

[0036] Here, in the bending process, the omelette 16 of a specified thickness can be used as a guide for bending, so the curvature of the bent portion can be adjusted by adjusting the thickness of the omelette 16, thereby preventing the grilled surface 12 from cracking and the seaweed surface 13 from breaking, and the plate-shaped rice 10 can be neatly bent into a roughly U-shaped cross-section. Furthermore, by making the thickness of the plate-shaped rice 10, the thickness of the omelette 16, and the like uniform, it is possible to easily produce grilled rice balls 1 having substantially the same shape.

[0037] In addition, before the roasting surface forming process, Figure 2 As shown in (b), by applying sauce on the surface of the plate-shaped rice 10, the sauce is burnt and caramelized in the grilled surface forming step, and the grilled surface 12 is less likely to crack in the bending step. In addition, before the grilling surface forming process, Figure 2 As shown in (c), by sprinkling salt on the surface of the plate-shaped rice 10, the movement of water near the surface is promoted in the grilled surface forming step, and the strength of the grilled surface 12 is also improved. It goes without saying that the application of sauces and salt has the effect of adjusting the taste.

[0038] Furthermore, by applying sauce to the surface of the omelette 16 before the bending step, the grilled surface 12 and the omelette 16 are bonded to each other during the bending step, and the shape of the grilled rice ball 1 is further less likely to be deformed. It goes without saying that applying sauce has the effect of adjusting the taste.

[0039] Furthermore, the method for producing the grilled rice ball 1 according to the embodiment includes an ingredient placement step of placing the ingredients 20 on the nori noodles 13 . Thus, since the food 20 is only arranged on the nori noodles 13, the food 20 can be easily arranged without requiring any special technique. In addition, since the ingredients 20 are also easy to change, the variations of the grilled rice balls 1 can be easily increased.

[0040] Furthermore, the method for producing the grilled rice ball 1 of the embodiment includes a shiso leaf placement step of placing shiso leaves 19 between the nori noodles 13 and the food 20 . Thus, by using the shiso leaves 19 like a plate, even the food 20 having a lot of water can be easily arranged on the nori noodles 13 . That is, even if the food 20 is easily deformed in shape, it can be placed on the shiso leaves 19 first and moved onto the nori noodles 13 together with the shiso leaves 19, so that the food 20 can be easily placed on the nori noodles 13 without spilling liquid or the like around.

[0041] [Modifications] The present invention can be modified in various ways without departing from the spirit and scope of the present invention. For example, in the embodiment, the grilled rice ball 1 is provided with basil leaves 9 between the seaweed noodles 3 and the food 8, but since the basil leaves 9 themselves are also a kind of food 8, only one piece of basil leaf 9 may be provided on the seaweed noodles 3, or multiple overlapping pieces of basil leaves 9 may be provided.

[0042] In addition, in the method for making the grilled rice ball 1 of the embodiment, the seaweed noodle forming step is after the grilled noodle forming step. Figure 4 As shown, the nori noodle forming step may be provided before the grilled noodle forming step. To be more specific, first Figure 4 As shown in (a), nori L is placed on a tray T.

[0043] Then, if Figure 4 As shown in (b), the plate-shaped rice 10 is arranged so that the entire back side of the plate-shaped rice 10 is in contact with the nori L. In addition, in this process, since the plate-shaped rice 10 is arranged on the tray T via the nori L, it corresponds to the rice arrangement process in the claims, and since the nori L is arranged on the back side of the plate-shaped rice 10 to form the nori noodles 13, it also corresponds to the nori noodles forming process. Then, if Figure 4 As shown in (c), the sauce is applied to the surface of the plate-shaped rice 10, and then Figure 4 As shown in (d), salt is sprinkled on the surface of the plate-shaped rice 10.

[0044] Then, if Figure 4 As shown in (e), the entire surface of the plate-shaped rice 10 is roasted by a flame of a burner or the like, whereby the surface of the plate-shaped rice 10 is burnt to form a roasted surface 12 . In addition, this step corresponds to the grilled surface forming step in the claims. Therefore, if Figure 4 As shown in (f), the plate-shaped rice 10 is Figure 2 The same state as (f) is configured on the tray T.

[0045] In addition, Figure 4 In the illustrated process, since it is not necessary to turn the plate-shaped rice 10 upside down, the time for turning the plate-shaped rice 10 upside down can be saved, and deformation of the shape of the plate-shaped rice 10 when turning the plate-shaped rice 10 upside down can be suppressed.

[0046] Although the present disclosure is described based on the embodiments, it should be understood that the present disclosure is not limited to the above-mentioned embodiments and structures. The present disclosure also includes various modifications and modifications within the equivalent range. In addition, various combinations and methods, and other combinations and methods containing only one element, above or below them, also belong to the scope and thought range of the present disclosure.

Claims

1. A grilled rice ball, characterized in that: have: The rice has a substantially U-shaped cross section, a roasted surface with a rice crust formed only on the inner peripheral surface, and nori is arranged in a manner covering the outer peripheral surface to form a nori surface; and An omelet of a specified thickness is covered by the grilled surface.

2. The grilled rice ball according to claim 1, characterized in that The invention also provides food materials to be arranged on the seaweed surface.

3. The grilled rice ball according to claim 2, characterized in that: Perilla leaves are arranged between the nori noodles and the food.

4. A method for making a grilled rice ball, characterized in that: have: a rice arrangement step of arranging the plate-shaped rice on a tray; a roasted surface forming step of forming the roasted surface by roasting the surface of the plate-shaped rice; A step of forming nori noodles by arranging nori on the back of the plate-shaped rice to form nori noodles; as well as The bending step includes sandwiching an omelette of a predetermined thickness with the grilled surface on the inside and the nori surface on the outside, and bending the plate-shaped rice in a substantially U-shaped cross section.

5. The method for making grilled rice balls according to claim 4, characterized in that: The method comprises a step of arranging ingredients on the nori noodles.

6. The method for making grilled rice balls according to claim 5, characterized in that: The method further comprises a shiso leaf arranging step of arranging shiso leaves between the nori noodles and the food.

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