Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
CA 02475743 2004-07-23
RICE BALL STRUCTURE
BACKGROUND OF THE INVENTION
1) FIELD OF THE INVENTION
The invention herein relates to a rice ball structure wherein rice balls are
wrapped in
a layer of dried meat, which not only facilitates the wrapping procedure, but
also keeps the
dried meat unbroken to thereby enhance culinary flavor and. taste.
2) DESCRIPTION OF THE PRIOR ART
Conventional rice ball structures, as indicated in fIG. 1-A and FIG. 1-B,
typically
consists of first placing a given quantity of cooked rice into rice ball A
forming molds of
different shape, a filling composed of personally preferred condiments arid
ingredients is
next placed onto the cooked rice, and then another given quantity of cooked
rice is added
into the rice ball forming molds over the said condiments and ingredients,
which are finally
pressed into differently shaped rice balls A, the utilization of the said rice
ball A forming
molds facilitating the convenient, rapid (shorter cooking time), and sanitary
processing of
I S the rice ball A into a food product.
The said differently shaped rice balls A are all wrapped in sea moss B sheets
of
predetermined dimensions and after the differently shaped rice balls A are
wrapped in a
layer of sea moss B sheeting, the rice ball A production process is complete
and they are
ready to be eaten.
Referring to FIG. 2-A and FIG. 2-B, however, the sea moss B wrapped around the
rice balls A is easily affected by humid conditions and readily absorbs
moisture, or when
unpackaged and not eaten, the sea moss B becomes soft and soggy, and its
limited shelf life
results in storage and warehouse attention and caution that are terribly
inconvenient and
troublesome: after the sea moss A is soft and soggy, beside variances in taste
while eaten
and, furthermore, bothersome washing up afterwards because sea moss B sticks
to the hand
when grasped, the soft and soggy sea moss B is incapable of maintaining the
original shape
of the rice ball A, resulting in a deformed shape that is unattractive in
appearance.
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CA 02475743 2004-07-23
SUMMARY OF THE INVENTION
Therefore, in view of the said disadvantageous factors, the applicant of the
invention
herein conducted extensive research and improvement that culminated in the
successful
development of the present invention, which is submitted to the patent bureau
as a new
patent application.
The primary objective of the invention herein is to provide a rice ball
structure
comprised of a rice ball, dried meat, and filling in which after the pliable
dried meat is
wrapped around differently shaped rice balls, since the dried meat is not
readily affected by
ambient humid conditions and moisture absorption, or when unpackaged and not
eaten, the
dried meat does not become soft and soggy as easily as sea moss, but is
capable of
convenient and simple extended shelf life, warehousing, and storage that
involves no
additional difficulty; as the dried meat is not susceptible to moisture which
prevents
softening and sogginess and, furthermore, for culinary enjoyment, a variety of
animal and
vegetable ingredients can be selectively added during processing to thereby
integrate a
1 S range of different flavors to further enhance taste while eaten;
additionally, the dried meat
does not stick to the hands when grasped which eliminates the trouble of
having to wash up
afterwards; and since the dried meat is unaffected by moisture and does not
become soft or
soggy, the original shape of the rice ball is maintained and does not deform,
thereby
preserving its original attractive appearance.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure I-A is an isometric drawing of the sea moss utilized by the prior art
rice ball.
Figure 1-B is an isometric drawing of the prior art rice ball wrapped in sea
moss.
Figure 2-A is an isometric drawing of the prior art sea moss after exposure to
moisture.
Figure 2-B is an isometric drawing of the prior art rice ball wrapped in sea
moss
following exposure to moisture.
Figure 3-A and 3-B are isometric drawings of the dried meat and meat skin of
the
invention herein.
Figure 4-A, 4-B, and 4-C are isometric drawings of the invention herein that
illustrate the wrapping of the rice ball in the dried meat.
Figure 5-A, 5-B, and 5-C are isometric drawings of the invention herein
showing
various shapes of rice balls wrapped in the dried meat.
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DETAILED DESCRIPTION OF THE INVENTION
To enable an understanding of the structural features, operation, and other
items of
the invention for purposes of examination and reference, the brief description
of the
drawings are accompanied by the following detailed description of the
invention.
Referring to FIG. 3, FIG. 4, FIG. 5-A, FIG. 5-B, and FIG. 5-C, the rice ball
structure
of the invention herein is comprised of a rice ball I, dried meat 2, and
filling 3.
The said rice ball 1 consists of first placing a given quantity of cooked rice
4 into
rice ball 1 forming molds of different shape, a filling 3 composed of
personally preferred
condiments and ingredients is next placed onto the cooked rice 4, and then
another given
quantity of cooked rice 4 is added into the rice ball Z forming molds over the
said
condiments and ingredients, which are finally pressed into differently shaped
rice balls I,
the utilization of the said rice ball I forming molds facilitating the
convenient, rapid
(shorter cooking time), and sanitaxy processing of the rice ball I into a food
product.
The said dried meat 2 consists of animal and vegetable ingredients (such as
chicken,
pork, fish, beef, and vegetarian foods, etc.) that are processed into dried
meat 2 sheets of
predetermined dimensions and degrees of pliability, following which the
pliable dried meat
2 is imbued with different flavors; the said dried meat 2 of predetermined
dimensions and
degrees of pliability are then wrapped around the said differently shaped rice
balls l, the
pliability range of the dried meat 2 as the differently shaped rice balls 1
are wrapped not
only facilitating the wrapping procedure, but also keeping the dried meat 2
intact and
unbroken (Since conventional dried meat sheet processing typically results in
a product that
is thick and, furthermore, hard, with the said conventional dried meat also
difficult to chew
while eaten, when utilized to wrap rice balls l, they are affected by the
inherent thickness
and hardness; as such, they cannot be similar to pliant dried meat 2 of the
invention herein,
which is not susceptible to external force when randomly bent for wrapping
rice balls,
because of the breakage that occurs as they are forced wrapped, a situation
that does not
happen with the dried meat 2 of the invention herein.) such that after
differently shaped rice
balls 1 are wrapped in a layer of dried meat 2, the rice ball 1 production
process is complete
and they are ready to be eaten.
Furthermore, after the pliable dried meat 2 is wrapped around differently
shaped rice
balls l, since the dried meat 2 is not readily affected ~by ambient humid
conditions acid
moisture absorption, or when unpackaged and not eaten, the dried meat 2 does
not become
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soft and soggy as easily as sea moss B, but is capable of convenient and
simple extended
shelf life, warehousing, and storage that involves no additional difficulty;
as the dried meat
2 is not susceptible to moisture which prevents softening and sogginess and,
furthermore,
for culinary enjoyment, a variety of animal and vegetable ingredients (such as
chicken,
pork, fish, beef, and vegetarian foods, etc.) can be selectively added during
processing to
thereby integrate a range of different flavors to further enhance taste while
eaten;
additionally, the dried meat 2 does not stick to the hands when grasped which
eliminates the
trouble of having to wash up afterwards; and since the dried meat 2 is
unaffected by
moisture and does not become soft or soggy, the original shape of the rice
ball 1 is
maintained and does not deform, thereby preserving its original attractive
appearance.
Furthermore, when eating the differently shaped rice balls 1 wrapped in the
pliant
dried meat 2 of the invention herein, since the flavor of the dried meat 2 is
more abundant
and even richer than that of the single-flavor sea moss B, even if there was
no filling 3,
eating would not be monotonous because the dried meat 2 has selectively added
animal and
vegetable ingredients (such as chicken, pork, fish, beef, and vegetarian
foods, etc.) and the
dried meat 2 is capable of additionally accommodating a range of condiments
(such as
sesame, nuts, peanuts, and almonds, etc. that are incompatible with sea moss)
to further
enhance the culinary flavor such that it exceeds that of the single-flavor sea
moss B
wrapping the rice ball A; moreover, after the dried meat 2 wrapping the rice
ball 1 is
unpackaged, it is easy to eat and, furthermore, the dried meat 2 can be eaten
hot or cold;
since it can be heated by microwave for hot consumption during the winter
without any
changes in quality (Sea moss B cannot be eaten hot because it becomes soggy
after
microwave heating.).
In summation of the foregoing section, since the invention herein is genuinely
original and of improved practical utility and, therefore, meets the
application requirements
stipulated in Article 97 of the New Patent Law, the present invention is
submitted to the
patent bureau for review and the granting of the commensurate patent rights.
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