JP2004089167A - Rice cooked with fruit juice containing fruit pulp - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooked rice with fruit juice containing fruit pulp of citrus fruits of the season and adding further fruit skin, as a means for effectively utilizing several kinds of citrus fruits. <P>SOLUTION: This cooked rice with ingredients is obtained by putting a suitable amount of washed rice 3 into the inside 2 of a rice-cooking tool 1, adding a suitable amount of broth of tangle for cooking rice 6, adding a very small amount of salt 7 and a suitable amount of the fruit juice containing fruit pulp 8, closing the lid 10 the rice-cooker, cooking the rice 3, tangle broth 6, salt 7 and juice 8 containing the fruit pulp by using a desired heat source, and opening the lid after cooking and steaming the rice 3, tangle broth 6, salt 7 and juice 8 containing the fruit pulp. On eating the cooked rice with ingredients, a very small amount of skin 9 of the citrus fruit is added, and the cooked rice 13 of the rice 3, tangle broth 6, salt 7 and juice 8 containing the fruit pulp and the skin 9 of the fruit is mixed 14 and eaten. Further, as the citrus fruits, the fruits in the season are used, and various raw materials for each of the seasons are used. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to cooked rice which can be mainly provided to customers who use restaurants, accommodation facilities, and the like.
[0002]
[Prior art]
Conventionally, when it comes to cooked rice, ingredients such as vegetables, fish and shellfish, and meat are put into a rice cooker along with rice, and seasoned with seasonings such as soy sauce and sake to cook.
[0003]
[Problems to be solved by the invention]
However, such conventional cooked rice, because the cooked rice is old-fashioned, food-oriented and taste-oriented are diversified these days, giving a taste of a person who eats cooked rice to be tired of eating. I hate it, and I can eat it anytime of the year, so I don't think people who eat cooked rice can feel seasonal. Therefore, there is a demand for development of cooked rice that is savory with a new sense of taste and that can give a sense of season.
[0004]
[Means for Solving the Problems]
The present invention has been made in view of the above-described circumstances.Specifically, an appropriate amount of washed rice is put in a rice cooker, and an appropriate amount of rice kelp soup is added thereto, and a small amount of salt and an appropriate amount are added. Add the citrus juice with citrus fruit, close the pot lid of the cooker, cook the rice and kelp soup and salt inside the cooker with the desired heat source, cook the citrus pulp juice with rice, and cook the rice and kelp inside the cooker. Dashi soup and salt, juice with citrus pulp is cooked, and after being steamed, open the pot lid of the rice cooker, add a small amount of citrus peel, add rice and kelp soup and salt inside the cooker, juice with citrus pulp It is intended to provide cooked rice characterized in that the cooked rice and citrus peel are mixed and eaten.
The citrus fruits use seasonal citrus fruits of the season and provide cooked rice using a material that is changed for each season.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
【Example】
The embodiment will be described with reference to FIGS. 1 and 2. FIG. 1 shows an embodiment of the present invention, in which an appropriate amount of washed rice 3 is put in an inside 2 of a rice cooker 1 and an appropriate amount of rice is cooked. Add a small amount of salt 7 and an appropriate amount of fruit juice 8 containing citrus pulp. The pot lid 10 of the rice cooker 1 is closed and cooked rice 11 is steamed, and this is steamed 12, the pot lid 10 of the rice cooker 1 is opened, and a small amount of citrus peel 9 is added.
[0006]
That is, the ingredients used for the cooked rice product 15 according to the present invention include a proper amount of kelp soup 6 for cooking and a small amount of salt 7, which can be obtained by immersing a proper amount of kelp 5 in washed rice 3 and water 4. It is a citrus fruit juice 8 with a trace amount of citrus peel 9.
[0007]
The kelp soup 6 for cooking rice used in the cooked rice product 15 is obtained by immersing an appropriate amount of kelp 5 in an appropriate amount of water 4 for several tens of minutes and removing the kelp 5. The citrus-fruit-containing juice 8 is obtained by adding pulp obtained by removing thin skin and astringent skin to citrus juice. The citrus peel 9 was washed well with water, the astringent skin was removed and shredded.
[0008]
FIG. 2 shows a cooking process of the cooked rice product, in which rice 3 and kelp soup 6 / salt 7 / salt 7 / citrus fruit juice 8 with citrus pulp are put into the inside 2 of the rice cooker 1, and the pot lid of the rice cooker 1 is placed. 10 is cooked with rice 11, steamed 12, cooker lid 10 of rice cooker 1 is opened, and citrus is put on cooked rice 13 in rice cooker interior 2 after cooking and steaming. Is peeled, and the rice 13 cooked by rice scrambled rice and the citrus peel 9 are mixed 14 to obtain a cooked rice product 15. The ratio of rice 3, rice kelp soup 6 for rice cooking, and citrus fruit juice 8 with rice is the ratio of rice kelp soup 1.3 for rice cooking 1.3 citrus fruit juice 0.3 to rice 1 before rice washing. Is preferred. In addition, the ratio of the juice to the juice of the juice 8 containing the fruit is preferably the ratio of the juice 1 to the juice 1.
[0009]
In the cooked rice product obtained by the above-mentioned means, a person who eats the natural color of citrus can be enjoyed by eyes, and the aroma of citrus evaporates, thereby increasing appetite and instantly eating the citrus in the mouth. It has sweet and sour flavor, tastes good, and has a texture. The reason is that by using kelp soup and salt, the sourness of citrus is moderated, and by adding juice with pulp, the citrus juice adheres to the whole rice grain and the pulp remaining between rice grains in the mouth This is because the citrus fragrance is volatilized throughout the cooked rice product by popping and further adding skin.
[0010]
In the cooked rice product 15 according to the present invention, cooked rice has various nutritive values, and both citrus and kelp are alkaline foods. Citrus also contains citric acid and vitamin C, and the citrus peel contains essential oil and has an aroma effect. That is, it has effects such as edible enhancement, blood circulation promotion, and recovery from fatigue, and is also suitable as a beauty food or healthy food. As the citrus, for example, New Summer Orange from Shizuoka, Sweet Summer, Unshu Mandarin orange and the like are used.
[0011]
【The invention's effect】
The present invention is implemented in the form described above, and has the following effects.
[0012]
If the fruit juice containing citrus fruit is put into a rice cooker together with rice and cooked, the color of the rice itself changes to the natural color of citrus, and by adding the citrus peel, the aroma is further volatilized and eaten. The citrus flavor spreads in the mouth and exerts a delicious taste. In addition, citrus can enjoy the flavor and scent of citrus in each season throughout the year by using the seasonal material of the season changed according to the season, you can enjoy the characteristics of citrus in each season, You can feel the sense of the four seasons. Therefore, the taste of food that is often forgotten these days can be tasted with eyes, nose and tongue, and the difference between citrus fruits can be felt. Furthermore, in combination with the nutritional value intake of rice, the nutritional value and medicinal components of citrus fruits are also effective as excellent beauty foods and healthy foods. Moreover, the cooked rice product of the present invention does not change its color, umami or flavor even when it is cooked, or when it is cooled or reheated, so it can be used in a wide range of facilities. It is.
[Brief description of the drawings]
FIG. 1 is a sectional view showing an embodiment of a rice cooker.
FIG. 2 is a view showing a cooking process of a cooked rice product.
[Explanation of symbols]
Reference Signs List 1 rice cooker 2 rice cooker interior 3 rice washed rice 4 water 5 kelp 6 kelp dashi soup 7 salt 8 citrus fruit juice 9 citrus peel 10 rice cooker pot lid 11 cooked rice 12 steamed 13 rice washed rice Rice 14 cooked with kelp soup, salt and citrus fruit juice containing rice 14 Stir-fry 15 Cooked rice product

Claims (1)

Put the appropriate amount of washed rice into the cooker, add the appropriate amount of kelp soup for cooking, add a small amount of salt and a proper amount of citrus fruit juice, and close the cooker lid. The desired heat source cooks rice, kelp soup and salt, citrus juice with salt inside the cooker, and rice, kelp soup and salt inside the cooker, cooks citrus fruit juice with citrus, and steams the rice cooker. Open the kettle lid, add a small amount of citrus peel, add rice and kelp soup and salt inside the cooker, and cook the citrus peel with the rice cooked with citrus juice. Cooked rice characterized by having done.
In addition, the citrus is a seasoned citrus of the season, and uses a material that is changed for each season.

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