Showing papers on "Food coating published in 1989"

Production of baked rice food

Abstract: PURPOSE:To contrive increase of shape-retaining force and long-term preservation, by subjecting a cooked rice to compression molding to give a molded rice having prescribed shape, applying a food gelling film forming agent onto the surface of the molded rice, heating and gelling the molded rice and wholly coating the molded rice with a gelled coating film. CONSTITUTION:In a molding process, cooked rice 1 is subjected to compression molding with a rice molding machine 4 to give a molded rice 8 having prescribed shape. Then in surface coating process, a food gelling coating film forming material 11 (e.g., aqueous solution of mixture of egg protein with starch) is applied onto the surface of molded rice 8 utilizing a coating tank 10, net conveyer 12, etc. In a successive steaming process, the coating film forming material 11 is heated with an oven 19 to gel the material. Further, in a seasoning process, a seasoning liquid 21 is applied onto the surface of the gelled food coating film layer 11a and finally main baking of seasoned molded rice is carried out in an oven 33. As a result, shape-retaining force of molded rice is raised to reduce the shape deformation of the molded rice and even in the case of refrigeration and preservation, lowering of taste and quality deterioration is not caused.