JP2001321097A - Method for producing mushroom-containing steamed glutinous rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing appetite-stimulating mushroom- containing steamed glutinous rice having mild deliciousness merged with respective tastes of mushrooms, steamed rice and a thick seasoning together, and also having good appearance as if the mushrooms hover in or over the steamed rice. SOLUTION: This method for producing mushroom-containing steamed glutinous rice comprises such processes that glutinous rice or glutinous rice mixed with a little amount of non-glutinous rice is steamed in advance to bring it into incomplete steamed rice, a seasoned thick seasoning is added to the incomplete steamed rice, and at the same time or after adding the seasoning, boiled and seasoned ingredients consisting mainly of mushrooms are mixed therewith followed by fully steaming to bring the resultant rice into complete steamed rice; wherein the mixing proportion for the glutinous rice, seasoning and ingredients is such as to be, based on 100 pts.wt. of the glutinous rice, 7-20 pts.wt. in the seasoning and 30-70 pts.wt. in the ingredients.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a mushroom, steamed rice, and sauce that are sufficiently fused with each other and cooked to a mellow taste, as well as mushrooms flying in or on steamed rice. The present invention relates to a method for producing mushroom okowaki, which is cooked and, therefore, looks good and is appetizingly cooked.

[0002]

2. Description of the Related Art As a method for producing mushrooms mixed with steamed rice with mushrooms and glutinous rice, conventionally, steamed glutinous rice is cooked and steamed rice is cooked, and seasoned mushrooms are added to the rice. Many methods are used to stir thoroughly, or to put the mushrooms seasoned on the sticky rice before cooking the glutinous rice, and then stir the steamed rice and mushrooms thoroughly with rice scoop, etc. ing.

[0003]

However, in any of these production methods, the tastes of mushrooms, sauce and steamed rice do not melt sufficiently with each other, so that they cannot be cooked to a mellow taste, and Was also not characteristic.

Accordingly, an object of the present invention is not only to make the taste of sauce, mushrooms, steamed rice and sauce sufficiently melted and cook to a mellow taste, but also to determine whether mushrooms fly in or on steamed rice. It is an object of the present invention to provide a method for producing mushrooms that are cooked beautifully, have a good appearance, are cooked appetizingly, and have improved the disadvantages of the above-mentioned known technology.

[0005]

According to the present invention, to achieve the above object, according to the present invention, glutinous rice or glutinous rice containing a small amount of glutinous rice is steamed in advance to form incompletely steamed rice, and this imperfect steamed rice is seasoned. Combine the sauces, and then, or simultaneously, or afterwards, combine the boiled ingredients, mainly mushrooms, and then fully steam to make fully steamed rice, with the glutinous rice, sauce and ingredients The compounding ratio of the ingredients is 7 to 20 parts by weight of sauce and 30 to 70 parts by weight of ingredients for 100 parts by weight of glutinous rice.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

The glutinous rice used in the present invention is 100% glutinous rice or glutinous rice mixed with a small amount of glutinous rice, for example, 2 glutinous rice.
It is glutinous rice mixed with less than 0% by weight, preferably around 10% by weight of glutinous rice. According to the present invention, the glutinous rice is sufficiently washed with water, soaked in running water for about 1 hour and 30 minutes, then packed in a silo, steamed in a steamer for 3 to 15 minutes (steamed once), and cooked in 6 to 9 parts incompletely. Steam rice.

The sauce used in the present invention is a seasoned sauce, and an example of the preparation is as follows. First, pork extract, chicken extract,
Prepare scallop extract, salt, sesame, starch, spices, protein hydrolysate, sorbitol, seasoning and water. As a seasoning, for example, sodium glutamate,
Sodium inosinate, sodium guanylate and the like are used.

[0009] Among the above-mentioned raw materials, first, pork extract, chicken extract, scallop extract, salt, sesame and starch are mixed to form a group. Next, spices, protein hydrolyzate, sorbitol, seasonings and water are mixed to form two groups. The first and second groups are further mixed, heated and cooled to produce the sauce 1.

Further, as raw materials, various raw materials shown in Table 1 are blended in a blending ratio (weight ratio) shown in Table 1, heated, and then cooled with water to produce a sauce 2.

[0011]

[Table 1]

The above-mentioned sagging 1 and sagging 2 are replaced with, for example, 50:
150 parts by weight are mixed, and 200 parts by weight of water are added and mixed to produce the sauce used in the present invention.

The ingredients used in the present invention are cooked ingredients, especially water-boiled ingredients, mainly composed of mushrooms, especially a mixture of a plurality of types of mushrooms. An example of the kind of these mushrooms and the amount of the mushrooms is as follows. is there. To this mixture, an auxiliary material such as shredded ginger, thinned ginger, kinpira, white sesame and the like can be added in an appropriate amount to change the taste.

In the present invention, the above-mentioned incompletely steamed rice is combined with the above-mentioned sauce, and then, simultaneously with or after this combination, the ingredients and, if necessary, the auxiliary ingredients are evenly mixed and returned to the sailboat. Steam for 7 to 12 minutes (twice steaming) to produce the mushroom Okoshi of the present invention as fully steamed rice.

The mixing ratio of glutinous rice (steamed rice), sauce and ingredients is 7 to 20 parts by weight for 100 parts by weight of glutinous rice.
Parts by weight, 30 to 70 parts by weight of ingredients. If the ratio is outside this range, the obtained mushrooms cannot exhibit the desired effect.

[0016]

Hereinafter, the present invention will be described in more detail with reference to examples.

[0017] After washing well the glutinous rice, including the examples rice 10%, 1 hour 3
Dipped in running water for 0 minutes. Next, the pickled rice was packed in a paddle and steamed once for 5 minutes in a steamer to obtain incompletely steamed rice.

Next, separately, a mixture (group) of a mixture of pork extract, chicken extract, scallop extract, salt, sesame and starch, and a mixture of spice, protein hydrolyzate, sorbitol, seasoning and water are mixed. A mixture (two groups) was prepared, and the first and second groups were mixed while further heating, and then cooled to obtain a sauce 1.

Further, the raw materials shown in Table 1 were blended at the compounding ratios shown in Table 1 as the sauce material, and the mixture was heated and cooled with water.
I got These sauces 1 and 2 and water were mixed in a ratio (weight ratio) of 50: 150: 200, respectively, to obtain a seasoned sauce.

Further, Maitake 1 Pack (700
g), 1 pack of mushroom mix (400 g of abalone mushroom, 200 g of owl mushroom, 150 g of shimeji, 100 jellyfish
g), 150 g of shiitake mushrooms, 30 g of shredded ginger, 1 pack of thinned ginger (500 g), 1 pack of kimpara (300 g)
g) and 60 g of white sesame were mixed, and this mixture was heated at a temperature of 80 ° C. for 20 minutes, and cooled in a refrigerator at a temperature of 0 ° C. to 5 ° C. to obtain a boiled ingredient.

The steamed rice of the above glutinous rice steamed once is put into a bowl, and 400 kg of the soy sauce obtained above is prepared for 5 kg of steamed rice.
Then, when the sauce was well matched, 2.5 kg of the above ingredients were mixed well with the steamed rice until it became even. When the steamed rice, the sauce and the ingredients were well mixed, the mixture was returned to the stirrer, steamed for about 12 minutes, and steamed twice to obtain the mushrooms of the present invention.

The obtained mushrooms, not only mushrooms, steamed rice and sauce, melt together to give a mellow taste, but also the appearance of mushrooms as if they were flying in or on steamed rice. And had a good appearance and an appetite.

[0023]

As described above, according to the present invention, glutinous rice is first prepared for 6 times.
Steamed once for 9 minutes to make incompletely steamed rice, and then mixed with ingredients, etc., and steamed twice again to make completely steamed rice. The resulting mushrooms are mushrooms And the taste of steamed rice and sauce melt together to make it a mellow taste, and the mushrooms are finished as if flying in or on steamed rice, and they look good, so they are enough appetizing is there.

[Procedure amendment]

[Submission date] May 22, 2000 (2000.5.2)
2)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0004

[Correction method] Change

[Correction contents]

[0004] Accordingly, it is an object of the present invention is not mushrooms such as steamed rice and sauce and the taste goes up cook enough to each other melted and mellow delicious with each other only, as if mushrooms dancing on during or steamed rice steamed rice It is an object of the present invention to provide a method for producing mushrooms which is cooked beautifully and, therefore, has a good appearance, is cooked appetizingly, and has improved the disadvantages of the above-mentioned known art.

Claims (6)

[Claims] Claims: 1. Glutinous rice or glutinous rice containing a small amount of glutinous rice is steamed in advance to form incompletely steamed rice, and the seasoned sauce is combined with the incompletely steamed rice, and then simultaneously with or after the mushrooms. A method for producing mushroom okowoshi, characterized by mixing cooked ingredients mainly consisting of rice and then fully steaming to obtain completely steamed rice. 2. The method according to claim 1, wherein the content of the glutinous rice is 20% by weight or less. 3. The method according to claim 1, wherein the incompletely steamed rice is 6-9.
The method for producing mushrooms according to claim 1, wherein the mushrooms are partially cooked. 4. The method according to claim 1, wherein the boiled ingredients are boiled in water. 5. The method according to claim 1, further comprising an auxiliary material comprising shredded ginger, thinned ginger, kampura or white sesame. 6. The composition according to claim 1, wherein the glutinous rice, the sauce and the ingredients are mixed in an amount of 7 to 20 parts by weight and 30 to 70 parts by weight, respectively, based on 100 parts by weight of the glutinous rice. A method for producing mushrooms according to claim 1.