Instant onigiri (rice ball)

Abstract

To provide Onigiri capable of being molded by butting openings of a container filled with processed rice to each other.SOLUTION: An instant Onigiri is composed of: at least a pair of right and left storage parts opening upward with a predetermined shape; processed rice stored in the storage parts; and a film covering opening parts of the storage parts. Means to form Onigiri is employed, where the opening parts of the respective storage parts are provided bilaterally symmetrically across a folding line as a center, and the opening parts are bonded with a peelable film on the opening parts in a state that the processed rice is stored in the storage parts, and, by folding at the folding line the right and left storage parts from which the film is peeled off and butting the opening parts to each other, pieces of the processed rice stored in the respective storage parts are butted to each other and are unified.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to rice balls that can be easily formed.

Background Art

[0002] Conventionally, for Japanese people whose staple food is rice, rice balls are one of the several ways of eating, and according to one theory, it is also a way of eating that has existed since the Yayoi period. In addition, rice balls that can be eaten with one hand are still popular as portable food, and are constantly sold at convenience stores, supermarkets, small shops, etc.

[0003] However, when making rice balls at home, many operations are required, such as cooking rice, preparing ingredients, sandwiching the ingredients with the cooked rice, shaping, sprinkling salt on the surface, and wrapping with nori seaweed, etc. Therefore, considering the recent awareness of shortening housework time and labor saving, it is very inefficient. Also, when forming the shape of a rice ball, if the method of using vinyl gloves or directly grasping with the hands is adopted, it is assumed that bacteria attached to the fingers will adhere to the surface of the rice ball, which is unhygienic. Furthermore, since the amount of rice used for the rice ball is basically a visual measurement, there are problems such as the size of the rice ball and the amount of rice not being stable.

[0004] To solve the above problems, conventionally, technical proposals described in Japanese Patent No. 5107101 (Patent Document 1) and JP-A-2005-296380 (Patent Document 2) have been made. Specifically, in Patent Document 1, a technique has been proposed in which cooked rice is placed on a film for forming rice balls from two containers in which the processed cooked rice is hermetically stored, and formed into one rice ball by hand. In addition, in Patent Document 2, a technique has been proposed for manufacturing a well-shaped rice ball by directly storing ingredients such as rice in two storage containers, bending both storage containers at the bending portion, and tightening from the outside of the storage containers.

[0005] However, in the technical proposal of Patent Document 1, although the labor of cooking rice can be saved, when forming the rice ball, it is necessary to correctly transfer the processed cooked rice onto the film for forming rice balls. Furthermore, since the concave portion for putting ingredients is formed on the bottom surface of the container and the contact area is larger compared to when it is a flat surface, the cooked rice tends to remain in the container, and instead, the labor increases, and it does not solve all of the above problems. Also, in the technical proposal of Patent Document 2, the labor of cooking rice and the labor of storing the rice in the storage container in the appropriate amount are not reduced, and it does not save the time required for making rice balls. Therefore, it still does not solve all of the above problems.

[0006] Based on the idea of whether it is possible to make rice balls without much effort, the applicant of the present application focused on the technology of processed cooked rice that can achieve the same finish as freshly cooked rice by heating with a microwave oven or the like, and developed an extremely simple rice ball forming means capable of forming rice balls by butting the openings of two containers filled with processed cooked rice, leading to the proposal of the "instant rice ball" according to the present invention.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0008] In view of the above problems, an object of the present invention is to provide a rice ball that can be formed by butting the openings of containers filled with processed cooked rice.

Means for Solving the Problems

[0009] In order to solve the above problems, the present invention comprises at least a pair of left and right storage portions having a predetermined shape with an upper opening, processed cooked rice stored in the storage portions, and a film covering the opening of the storage portions. The openings of each storage portion are provided symmetrically about a folding line. With the processed cooked rice stored in the storage portion, a peelable film is adhered to the opening. By folding the left and right storage portions with the film peeled off along the folding line and butting the openings together, the processed cooked rice stored in each storage portion is butted and integrated to form a rice ball.

[0010] Further, the present invention adopts a means in which a depression for packing ingredients is formed on the surface of the processed cooked rice stored in either one or both of the left and right storage portions.

[0011] Furthermore, the present invention adopts a means in which the left and right storage portions have the same shape or different shapes.

Advantages of the Invention

[0012] According to the instant rice ball of the present invention, since the processed cooked rice is stored in the storage portion, warm rice can be prepared by a heating means such as a microwave oven without cooking the rice. By simply butting the openings of each storage portion, it is possible to easily and hygienically form a rice ball, which has excellent effects.

[0013] Also, according to the instant rice ball of the present invention, since a depression is formed on the surface of the rice stored in the storage portion, when forming a rice ball, there is no need to form a depression for ingredients by oneself, and any ingredient can be immediately and optimally packed at the appropriate position, and an appropriate amount of ingredients can be wrapped without being offset inside the rice ball.

[0014] Furthermore, according to the instant rice ball of the present invention, by forming the left and right storage portions into the same shape, the amount and weight of the processed cooked rice stored in each storage portion become the same. When the two openings are butted together, the center of gravity is likely to be stable, and a beautifully shaped rice ball can be formed.

[0015] Furthermore, according to the instant rice ball of the present invention, since the storage part has a different shape, it is possible to form rice balls with different shapes on both sides, which can bring a change in appearance and amuse the eyes of the eater.

Brief Description of the Drawings

[0016]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Mode for Carrying Out the Invention

[0017] The instant rice ball 1 according to the present invention is characterized in that the rice ball can be easily formed by butting the opening 5 of the storage part 2 in which the processed cooked rice is stored. Hereinafter, an embodiment of the instant rice ball 1 according to the present invention will be described with reference to the drawings.

[0018] Note that the instant rice ball 1 according to the present invention is not limited to the embodiments described below, and can be appropriately changed within the scope of the technical idea of the present invention, that is, within the scope of shapes, dimensions, structures, etc. that can exhibit the same operational effects.

[0019] FIG. 1 is an explanatory view showing an embodiment of the instant rice ball 1 according to the present invention, where (a) is an overall perspective view and (b) is a side cross-sectional view. Figure 2 is an explanatory view showing an embodiment of the instant rice ball 1 according to the present invention. (a) is a plan view of the instant rice ball 1 capable of forming a triangular rice ball, and (b) is a plan view of the instant rice ball 1 capable of forming a round rice ball. Figure 3 is a process diagram showing a usage mode of the instant rice ball 1 according to the present invention. Figure 4 is an explanatory view showing another embodiment of the instant rice ball 1 according to the present invention, where (a) shows the case where the left and right storage parts 2 have the same shape, and (b) shows the case where the left and right storage parts 2 have different shapes. Figure 5 is an explanatory view showing a usage mode of the instant rice ball 1 according to the present invention. The instant rice ball 1 according to the present invention mainly comprises a storage part 2, processed cooked rice 3, and a film 4.

[0020] The storage part 2 is a container having an opening 5 at the upper part, and it is for accommodating the processed cooked rice 3. The storage part 2 has a predetermined shape and is arranged symmetrically left and right, and is provided symmetrically left and right with respect to the folding line 10. By folding the storage part 2 with the processed cooked rice 3 stored therein around the folding line 10, the openings 5 of each are butted against each other, and the processed cooked rice 3 is integrated to form a rice ball. Therefore, at least two storage parts 2 having basically the same-shaped openings 5 are provided in a pair on the left and right. The shape of the storage part 2 is not particularly limited, and various shapes are selected according to the appearance of the rice ball formed by the two storage parts 2, such as a flat shape with a triangular opening 5 as shown in Fig. 2(a), or a round shape with a circular opening 5 as shown in Fig. 2(b). Also, there is no particular limitation on the material constituting the storage part 2, but heat-resistant plastic materials such as polypropylene that can withstand microwave heating (140°C or higher), and silicone rubber are suitable. Furthermore, there is no particular limitation on the size of the storage part 2, and a size obtained by bisecting the size of the formed rice ball is used. For example, if a small-sized rice ball (about 50 g) is to be formed, two storage parts 2 capable of accommodating about 25 g of processed cooked rice 3 are provided symmetrically left and right. Incidentally, the processed cooked rice 3 is to be heated, and since a microwave oven is assumed as the heating means, the overall size of the left and right storage parts 2 combined is preferably set to a size that can be stored in the microwave oven (assuming a small microwave oven of 17 to 18 L, the width is about 45 cm and the depth is about 40 cm).

[0021] The processed cooked rice 3 stored in the storage part 2 is, for example, capable of being stored at normal temperature (about 15°C to 30°C) for 6 months or more in a sealed state, and is processed rice that can provide a texture and taste similar to that of cooked rice when heat is applied by a heating device such as a microwave oven or a heating means such as a teapot warmer. There is no particular limitation on the method for manufacturing the processed cooked rice 3 used in the present invention, and a method using a conventionally known manufacturing method is used. Also, a conventionally known technique may be used for the method of storing in the storage part 2. For example, a certain amount of the processed cooked rice 3 is stored in the storage part 2, an inert gas such as nitrogen is filled into the storage part 2, and then sealed with a film 4 to prevent deterioration of the quality of the processed cooked rice 3, and such an aspect can be considered.

[0022] The left and right storage parts 2 are each provided with an opening 5 having the same shape, and as shown in each figure, the storage parts 2 are arranged symmetrically about the fold line 10. By adopting such an aspect, the two openings 5 are butted together by bending at the fold line 10, and accordingly, the processed cooked rice 3 stored in each storage part 2 is butted together to be combined and integrated, and it becomes possible to easily form a well-shaped rice ball.

[0023] It is preferable that a flange part 2a is formed at the periphery of the opening 5 in the storage part 2 as shown in the figure. The flange part 2a is formed to be slightly larger (about 1 cm to 2 cm) than the storage part 2 at the periphery of the opening 5, functions as an adhesive margin when attaching the film 4 covering the opening 5, and also helps to stably butt the openings 5 together. A bending line 10 is provided on the flange portion 2a formed between the left and right storage portions 2. Such a bending line 10 is provided linearly at exactly the middle position between the left and right storage portions 2 and serves as a fulcrum when the storage portions 2 are butted against each other. The structure of the bending line 10 is not particularly limited as long as it can be bent along the line. For example, it can be formed thinner than the material thickness of the storage portion 2 or the flange portion 2a, or formed in a broken line shape. In addition, in the case of the mode of forming a triangular rice ball, as shown in Fig. 2(a), by providing the bending line 10 parallel to one side (hereinafter referred to as the bottom side) below the rice ball, when the storage portions 2 are butted against each other, they will butt and overlap from the bottom side portion of the triangle in the opening 5. And as shown in Fig. 5, even when the center of gravity of the whole rice ball moves downward where the bending line 10 exists by placing the bottom side downward, since the bottom side portion of the rice ball is relatively heavy, it is easier to stabilize the posture.

[0024] Regarding the shape of the storage portion 2, the shapes such as the triangle and the circle as described above are mainly selected. In addition, for example, as shown in Fig. 4(a), a mode of forming the storage portion 2 in a heart shape, or as shown in Fig. 4(b), a mode in which one storage portion 2 imitates the face of an animal or a character, and the other storage portion 2 imitates the back of the head of the animal, etc., a mode in which the left and right storage portions 2 have different shapes from each other is also suitable. By adopting such a mode, the appearance when the rice ball is formed will be different from that of a normal rice ball, and it can amuse the eyes of the person who eats it. In addition, even when the left and right storage portions 2 have different shapes from each other, the shapes of the left and right openings 5 are the same in order to combine the left and right processed cooked rice 3 when they are butted against each other.

[0025] After storing the processed cooked rice 3 in the storage section 2, in order to prevent contact with the outside air, the opening 5 is covered and sealed with the film 4. There are no particular limitations on the material of the film 4 used for covering and the means of adhering to the storage section 2. For example, a heat-resistant film such as a polyester film can be used, and means such as heat sealing can be considered for adhering. Also, before sealing with the film 4, a mode of filling the storage section 2 with an inert gas is also preferable. By adopting such a mode, the oxygen present in the storage section 2 is replaced with the inert gas, and it becomes possible to prevent the oxidation of the processed cooked rice 3 and the quality deterioration of the processed cooked rice 3 accompanying the oxidation.

[0026] Before heating the storage section 2 sealed with the film 4 in a microwave oven, it is desirable to peel off the end portion (about 2 cm to 3 cm) of the film 4 to release the sealed state of the storage section 2 and release the moisture (water vapor) contained in the processed cooked rice 3 to the outside. By adopting such a mode, it is possible to prevent the moisture that has become water vapor during heating by the microwave oven from condensing into water droplets on the surface of the storage section 2 and the processed cooked rice 3 after the heating is completed, and to prevent the processed cooked rice 3 from swelling due to an excessive amount of moisture filling the storage section 2. Note that the release of the sealed state may also be in a mode where the film 4 is naturally peeled off by the expansion pressure inside the storage section 2 due to heating.

[0027] As shown in the figure, it is preferable to provide a depression 6 for filling the ingredients 7 on the surface (the surface on the opening side) of the processed cooked rice 3 stored in the storage section 2. Such a depression 6 may be provided only on either the left or right side of the processed cooked rice 3 stored in the storage section 2, or may be provided on both the left and right processed cooked rice 3. There are no limitations on the location, size, and depth of the depression 6, and it is appropriately determined based on the size of the ingredients 7 to be put into the rice ball and the size of the rice ball itself.

[0028] Based on FIG. 3, the main usage mode of the instant rice ball 1 composed of the above components will be described. Instant rice ball 1 is provided with two storage parts 2 symmetrically on the left and right with the folding line 10 as the center. An appropriate amount of processed cooked rice 3 is stored in each storage part 2, and a depression 6 is provided on the surface of the processed cooked rice 3 stored in one of the storage parts 2. A film 4 is attached to the opening 5 of the storage part 2, and the processed cooked rice 3 is in a sealed state inside the storage part 2.

[0029] First, peel the end of the film 4 to release the sealed state of the storage part 2, and then use a microwave oven to heat the processed cooked rice 3. After that, peel the entire film 4 from the storage part 2 after heating, expose the surface of the processed cooked rice 3 from the opening 5, and then place the ingredients 7 on the depression 6 provided on the surface. While paying attention so that the ingredients 7 do not fall, fold it with the folding line 10 as the center, and push the left and right storage parts 2 together in a praying-hands shape, so that the openings 5 abut against each other, and the surfaces of the respective processed cooked rice 3 abut against each other and merge and integrate. As a result, the rice ball formed by integrating the left and right processed cooked rice 3 is completed. When butting the left and right storage parts 2 together, it is conceivable that when each storage part 2 is bent upward by about 90° with the folding line 10 as the center, the butting surface becomes substantially vertical. However, depending on the ingredients 7, it is also assumed that they may fall from the depression 6. Therefore, while keeping the storage part 2 on which the ingredients 7 are placed flat, fold the other storage part 2 180° with the folding line 10 as the center and fold it on top of the one storage part 2, so that the butting surface becomes substantially horizontal.

[0030] After that, expand the butted storage parts 2 to the left and right, take out the rice ball from the storage parts 2 to complete it. The completed rice ball is placed directly on a plate or the like and served for a meal. In addition, if necessary, it can be flavored by wrapping nori seaweed around the surface, sprinkling salt, etc., or it can be wrapped with plastic wrap or aluminum foil, or packed in a lunch box and served for carrying. In addition, as shown in FIG. 5, it is also possible to carry it while the storage parts 2 are butted together, and it is also possible to expand the storage parts 2 to take out the rice ball when actually eating.

[0031] As described above, various embodiments of the instant rice ball 1 according to the present invention have been described, but the present invention is not limited to the structural aspects shown in the above embodiments. For example, in order to make it easier to take out the completed rice ball, an embossing process may be applied to the inner surface of the storage portion 2, or a process that makes it easier for the rice grains to peel off may be adopted. Also, when carrying it while the storage portions 2 are butted together (Fig. 5), a sealing structure such as a concavo-convex fitting structure may be formed on the flange portion 2a so that the storage portions 2 do not expand to the left and right on their own. Furthermore, instead of a pair on the left and right, a mode in which a plurality of pairs of storage portions 2 are provided on the left and right is also conceivable. For example, by providing a plurality of pairs of storage portions 2 of about 5 cm, it is also possible to form a plurality of bite-sized rice balls at once.

[0032] As described above, the instant rice ball 1 according to the present invention can easily form a rice ball by butting the openings 5 of the pair of left and right storage portions 2, and by using the processed cooked rice 3 as the cooked rice to be used, it can be easily prepared only by heating with a heating means such as a microwave oven, and it is excellent in terms of storage stability and hygiene.

Industrial Applicability

[0033] Useful as emergency food in disasters The present invention can easily eat rice balls at any time only by heating with a microwave oven or the like, and since it uses processed cooked rice that can be stored for a long time at room temperature, it can also be adopted as emergency food for disasters and the like. Furthermore, since a heating means for the processed cooked rice can be a simple hot water bath, it is also useful as a food that can be cooked on-site outdoors such as camping. Therefore, it is considered that the industrial applicability of the "instant rice ball" according to the present invention is extremely large.

Explanation of Reference Numerals

[0034] 1 Instant rice ball 2 Storage portion 2a Flange portion 3 Processed cooked rice 4 Film 5 Opening 6 Depression 7 Component 10 Bend line

Claims

1. At least a pair of left and right storage parts having a predetermined shape with an opening at the top, cooked rice for processing stored in the storage parts, and a film covering the opening of the storage parts, The openings of each storage part are provided symmetrically about a folding line. With the processed cooked rice stored in the storage part, a peelable film is adhered to the opening. An instant rice ball, characterized in that by folding the left and right storage parts with the film peeled off along the folding line and butting the openings together, the processed cooked rice stored in each storage part is butted together and integrated to form a rice ball.

2. The instant rice ball according to claim 1, characterized in that a depression for filling ingredients is formed on the surface of the processed cooked rice stored in either one or both of the left and right storage parts.

3. The instant rice ball according to claim 1 or claim 2, characterized in that the left and right storage parts have the same shape or different shapes.

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