JP2002084994A - Method for producing steamed lunch box - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a steamed lunch box capable of being cooked (steamed) packaged and supplied to a customer by using the specified box. SOLUTION: This method for producing the lunch steamed with the steaming basket comprises stuffing cooked rice (20) cooked and coated with a sauce in the steaming container (10) having a raised bottom (13) made of a perforated plate, placing a desired topping food material (21) thereon, covering the top surface of the container (10) with a weight lid (23), steaming the cooked rice with the container and all, removing the weight lid (23) after steaming, coating the top surface of the topping food material (21) with a finish sauce (37), covering the resultant rice (20) and food material (21) with a finish lid (41) and using the steaming container (10) directly as a lunch container for sales.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a steamed steamed lunch box which is capable of, for example, placing eel, chicken teriyaki, pork stew on a saucer and steaming the whole container, and selling and providing the same as it is to a customer. And a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, for example, Yanagawa steamed steam has been sold. Generally, according to a customer's order, Yanagawa is placed on raw sticky rice, steamed in a special steaming container, and then served to a customer in a restaurant.

[0003]

However, as described above, the conventional steamed steaming is merely provided to customers in a restaurant, is a so-called eat-in type, and is not intended for a take-out lunch. In other words, the lunch box (container) itself is made of, for example, a sturdy kettle or wooden, and it is not necessary to use a take-out device. In addition, since raw rice (usually glutinous rice is used) is steamed, it takes about 30 minutes to finish steaming.

[0004]

Means for Solving the Problems In view of the above points,
SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing a take-out steamed lunch. In order to achieve this object, according to the method for producing a steamed steamed lunch according to the present invention, the cooked rice is packed in a steaming container having a bottom made of a perforated plate, and the desired topping ingredients are placed thereon. Then, cover the container with a heavy stone lid and steam the whole container. After steaming, remove the heavy stone lid, apply the finishing sauce on topping food, cover the finishing lid, and serve the steamed container as it is as a lunch box for sale. It is characterized by doing so.

[0005] If necessary, a desired topping food material can be further placed after the finish sauce is applied. The present invention is particularly useful in the case of an eel lunch box. The container is preferably made of folded wood.

[0006]

According to the first aspect of the present invention, a container having a raised bottom with a porosity is used, and the rice cooked in advance is filled with the sauce. Therefore, the steaming time is greatly reduced as compared with steaming from raw rice. For a steamed lunch, a steaming time of about 2 minutes is sufficient. Since the container is a steaming container, it is only necessary to put it on an existing steamer and apply steam from below. Steam flows through the inside of the container through the perforations in the bottom plate, or circulates inside and outside the container to steam the contents. At the time of steaming, by covering with a heavy stone lid, the container becomes substantially closed, and the steaming effect can be effectively exhibited. The weight lid is not lifted by the steam.

[0007] If the topping food is eel, it is preferably carefully baked in advance over a charcoal fire. After steaming, remove the heavy stone lid and apply the sauce for finishing evenly over the topping. Then, if necessary or desired, finish toppings such as pickles, red ginger, and beans are placed. Finish with a lid and, if necessary, wrap it. According to the present invention, the steaming container itself is a product provided to the customer, that is, a take-out lunch container.

[0008]

Preferred embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows a steamer vessel 10 used in the present invention. The steaming container 10 is sold to customers as a lunch box as it is. The steaming vessel 10 is preferably in the form of a rectangular (four-sided) folded box made of pine wood.
The steaming vessel 10 has a raised bottom 1 having a number of steam passage holes 15.
3 The folded wood box has extremely high heat retention, and the heat retention effect is sufficiently maintained for one hour. In addition, since the wood absorbs excess water, it has the effect of keeping the food moist even if it is cooled, so that the commercial value does not decrease. In addition, the wood does not transfer much heat and can be brought back as a 100 degree Celsius lunch.

In a characteristic container 10 shown in FIG. 1, a sauce 20 (FIG. 4) obtained by applying sauce to a previously cooked glutinous rice is packed. Sourdish rice is better than glutinous rice in terms of versatility as a regular food, but it is not particularly limited. In this way, the previously cooked sauce 2
The reason why zero is filled is to shorten the steaming time. If it is steamed from raw rice as before, it takes more than 30 minutes to complete after receiving an order.

After the sauce 20 has been packed in the container 10, a desired topping 21 is placed thereon. Topping 21
Suitable are eel, chicken teriyaki, pork stew, and the like. In the case of eels, they are preferably carefully baked, preferably over a charcoal fire. Toppings may be placed inside the sauce as well as on the sauce. When the topping 21 is placed, the weight lid 23 is placed on the container 10 and placed on the steamer 25. The weight lid 23 has a weight that does not rise from the container 10 due to steam in the steaming process.

The steamer 25 may be a commercially available steamer. The steamer 25 has a steam ejection hole 27 from which steam 29 is ejected. 3 and 4 show the flow and circulation state of the steam by arrows. The steam 29 from the steam ejection hole 27 enters the container from the raised bottom space 17 of the container 10 through the steam passage hole 15 of the bottom plate 13 and uniformly steams the contents. At this time, it is important to steam at a stretch with strong steam. Appropriate steaming time is about minutes. As a result, the umami, a topping ingredient, soaks into the rice. Particularly in the case of eel, its utility is remarkable.

When the steaming process is completed, the weight lid 23 is removed, and the finishing sauce 37 is evenly applied on the topping 21 using the brush 33 (see FIG. 5). Reference numeral 35 denotes a container in which the finishing sauce 37 is placed. Then, if necessary,
The finishing topping ingredient 31 is placed. As the finishing topping 31, pickles such as Nara pickles, beans, red ginger and the like can be considered.

Then, for example, a thin wooden lid 41 is put on,
The wrapping paper 43 is attached from above, and the wrapping paper 43 is tied with the string 45 to complete the product 50 of the steamed steamed lunch. The string 45 is, for example,
It is made of Iwaiso (a wooden fiber string).

[0014]

As described above, according to the present invention,
By using a special container, the cooker (steamed) with the container,
It can be packaged and supplied to customers. Moreover,
The steamed lunch can be supplied in a very short time after receiving the order and at 100 degrees Celsius.

[Brief description of the drawings]

FIG. 1 is a perspective view of a special container used in the present invention.

FIG. 2 is an exploded perspective view showing a steaming step in the present invention.

FIG. 3 is an external perspective view of a container for explaining a state of circulation of steam during a steaming step in the present invention.

FIG. 4 is an illustrative view of the inside of a container for explaining a circulation state of steam during a steaming step in the present invention.

FIG. 5 is a perspective view illustrating a finishing step in the present invention.

FIG. 6 is an exploded perspective view illustrating a packaging step in the present invention.

FIG. 7 is a perspective view illustrating a product of a steamed bento manufactured according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 ... Container 13 ... Bottom plate 15 ... Porosity 20 ... Sauce rice 21 ... Topping 23 ... Weight stone lid 25 ... Steamer 41 ... Finishing lid

Claims (4)

[Claims] 1. A steaming container having a bottom made of a perforated plate, packed with the cooked sauce, a desired topping foodstuff is placed thereon, a container is covered with a heavy stone lid, and the whole container is steamed. A method for producing a steamed bento lunch box, in which the weight stone lid is removed, a finishing sauce is applied from above the topping ingredients, the finished lid is covered, and the steamed container is used as it is as a lunch box for sale. 2. The method for producing a steamed lunch according to claim 1, wherein a topping food material is further placed after the finishing sauce is applied. 3. The method for producing a steamed lunch according to claim 1, wherein the topping food is eel. 4. The method according to claim 1, wherein the steaming container is formed of a wood folded box.