JP2005304391A - Steamed porridge of rice and vegetable, method for producing the same, and material set thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a steamed porridge of rice and vegetables substantially free from ill-effects attributable to syneresis of chawan-mushi(custard-like egg and vegetable dish steamed in a cup) in its production, with porridge and chawan-mushi as a two-layer structure, to provide a method for producing the same, and to provide a material set thereof. <P>SOLUTION: The steamed porridge of rice and vegetables is characterized by comprising a porridge and a chawan-mushi formed on the porridge. The method for producing the steamed porridge of rice and vegetables comprises the following procedure: Boiled rice is put into a vessel, and dry ingredients and an egg-containing seasoning liquid prepared in advance are put on the boiled rice followed by treatment under heating so as to thermally coagulating the egg-containing seasoning liquid. The material set for producing the steamed porridge of rice and vegetables comprises a boiled rice package, an egg-containing seasoning liquid pack and a dry ingredient pack. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a containerized tea-steamed miso-cooking in which miso-cooking and chawanmushi have a two-layer structure, a manufacturing method thereof, and a material set thereof.

Chawanmushi, which includes ingredients such as eggs, chicken, and vegetables, is nutritionally superior and has a very soft texture, making it a popular food for women. In order to be able to easily taste the deliciousness of such steamed tea and complete it as a single meal with one meal, it is necessary to combine starch-based ingredients that are lacking in tea steaming. Has been known for some time and has already been approved as a patent. For example, an egg coagulation product obtained by heating and coagulating a mixture of broth and eggs is provided at the bottom of the container, and a soy food product in which starch-based food is immersed in soup is provided on the egg coagulation product. There is a composite food and a method for producing the same (see Patent Document 1).

  However, with this compound food, the food that can be placed on the steamed rice cake is limited to the food with a lot of soup. For example, if a food with a lot of solids is placed on the steamed rice cake, the very soft gelled form below will be applied. The tea-steamed steamed rice is fragile. In addition, when eating, it will be eaten together with soy sauce and steamed steamed rice, making it difficult to taste the deliciousness of steamed steamed tea itself. Furthermore, in the manufacturing method of the said composite food, after making a tea-boiled steam, foods with many soups are mounted on it, and it cannot be made by one heat processing.

Japanese Patent No. 2566798

  The present invention can supplement starch-based foods that are lacking in chawanmushi, and by making effective use of the dewatering of chawanmushi at the time of manufacture, the miscellaneous cooking and chawanmushi can be easily made by a single heat treatment. It is an object of the present invention to provide a container-packed bowl of steamed rice cake, a manufacturing method thereof, and a material set thereof.

  The inventors of the present invention bring the chawanmushi to the upper position of the container, and if it contains a lot of water as a food provided at the lower position and is mainly composed of starch-based solids, It is possible to make up for the lack of starch-based foods, and to absorb the problem of water separation by absorbing the water content of the steamed steamed rice in the lower position of the cooking. As a result of intensive research on the above issues, we decided to make miscellaneous foods as ingredients to be placed below the steamed rice bowl and completed the present invention. is there.

That is, the present invention provides a miso-cooked miso-cooked food in which a miso-cooked rice cake and steamed chamo-mushi are formed thereon.
Also, the cooked rice is put in a container, and after the dried ingredients and the egg-containing seasoning liquid prepared in advance are put on the container, the container is characterized in that the egg-containing seasoning liquid is subjected to heat treatment so as to be thermally coagulated. Providing a method for producing chawanmushi rice.
Moreover, the starch is added to the egg-containing seasoning liquid prepared previously, The manufacturing method of the above-mentioned containerized tea fumigation miscellaneous cooking is provided.
In addition, the present invention provides a method for producing the above-mentioned containerized tea and steamed miscellaneous cooking, wherein the heat treatment is microwave heating.
Moreover, it is a raw material set for manufacturing the above-mentioned containerized rice cake steamed miscellaneous cooking, Comprising: It consists of a cooked rice packaging container, a seasoning liquid pack, and a desiccant material pack.
Moreover, the cooked rice packaging container is a cooked rice aseptic packaging container.

  According to the present invention, the rice cooked rice is cooked by making effective use of the water separation of the steamed steamed rice generated during production, which has been considered unfavorable in the past, so that the cooked rice cooked in a container has a two-layer structure. be able to. In addition, a method of manufacturing a containerized tea-steamed miscellaneous cooking that can be obtained only by performing a single heat treatment after putting the material of the rice-steamed rice in a container containing cooked rice, especially the cooking of the tea-steamed rice in a container by heat treatment with a microwave oven. The manufacturing method for obtaining can be provided. Furthermore, the raw material set for manufacturing the above-mentioned containerized steamed rice cake more easily can be provided. In addition, by adding starch to the egg-containing seasoning liquid, it is possible to produce a container-packed tea-stir-fried rice cake that effectively suppresses the occurrence of “su” and improves the texture.

  In the case of the rice bowl steamed rice cooker of the present invention, the rice cooker is provided at a lower position of the container, and the rice bowl is provided at an upper position. There is no particular limitation on the miscellaneous cooking, and for example, a normal miscellaneous cooking that is made using various soups and ingredients as necessary using polished rice or brown rice can be listed. Or the rice cooking obtained by the method mentioned later can be used. The moisture content of the miscellaneous cooking may be appropriately determined according to the preference, but 70 to 95% by mass can be exemplified. On the other hand, there is no particular limitation on the chawanmushi, and an ordinary chawanmushi made by adding eggs and various ingredients to the broth and heat coagulating can be listed. Alternatively, chawanmushi obtained by the method described later can be used.

  The above-obtained miscellaneous cooking and chawanmushi miscellaneous cooking in which the steaming of the steamed rice is formed on the container is performed at the lower position even if the watering phenomenon appears in the steaming of the teacup during cooking. Since it is used to make rice cooked by making it cooked in the cooked rice, adverse effects on appearance, texture, etc. can be suppressed.

  As a method for producing such a container-filled tea-boiled rice cake, there are the following methods. That is, after putting the egg-containing seasoning liquid prepared by mixing various ingredients on the cooked rice in a container, the egg-containing seasoning liquid is subjected to heat treatment so that the egg-containing seasoning liquid is thermally coagulated. The details will be described below.

  First, cooked rice is prepared. It is not particularly limited as long as it is cooked rice, and there are so-called cooked rice that is just cooked rice, cooked rice cooked with various ingredients, and the like. Put such cooked rice in a container as appropriate. In this case, if there are too many gaps between the rice grains, that is, the bulk specific gravity is too small, the egg-containing seasoning liquid enters the cooked rice when the egg-containing seasoning liquid is put into the cooked rice, which will be described later, and heat treatment is performed in that state. It becomes difficult to make the rice cake steamed and cooked. On the other hand, if the gap between the rice grains is too small, that is, if the bulk specific gravity is too high, the water generated by the water separation during the heat treatment after adding the egg-containing seasoning liquid will be sufficiently spread and absorbed in the cooked rice, resulting in miscellaneous cooking. It becomes difficult. In consideration of this point, when the cooked rice is put into a container, the bulk specific gravity is preferably 0.60 to 0.80 g / ml, and further, the bulk specific gravity is 0.65 to 0.75 g / ml. It is preferable to do. In addition, the container must be a heat-resistant container such as pottery when the heat treatment during cooking is steaming, and in the case of microwave processing, the container must be microwave-permeable such as a heat-resistant synthetic resin. It needs to be a molded container.

  Next, prepare an egg-containing seasoning liquid to be used for steaming the tea. The egg-containing seasoning liquid is obtained by adding and mixing an egg to a seasoning liquid prepared in advance. The said seasoning liquid is obtained by heating and filtering bonito, kelp, shiitake mushrooms, etc. However, it can be obtained by adding and mixing seasonings, such as miso, sugar, salt, and soy sauce, to soup. The mixing ratio of egg and seasoning liquid is preferably 100 to 150 g per egg, and if the seasoning liquid is too little, the texture of the steamed tea fumigation will be too hard. If the amount is too large, the resulting steamed rice steaming will be excessively watered, and the cooked rice at the lower position will absorb a large amount of moisture, and the texture of the miscellaneous cooking obtained by the cooked rice at the lower position will be too sticky.

  If necessary, put ingredients such as vegetables, meat, and seafood into the egg-containing seasoning liquid obtained above, put it on the cooked rice, and then heat-treat it with a steamer, microwave oven, etc. The contained seasoning liquid is heat-coagulated. In terms of simplicity and the use of water separation that occurs during the production of tea-boiled steam, the microwave oven treatment is easier to operate than the steaming process, and it is easier to separate water during the production of the tea-boiled steam. preferable.

Next, the ratio between the cooked rice and the egg-containing seasoning liquid is not particularly limited and may be determined according to preference, but the egg-containing seasoning liquid is 1.5 to 3 parts by mass with respect to 1 part by mass of the cooked rice. can do. If the amount of the egg-containing seasoning liquid is too small, the presence of tea-steaming in the finally-packed tea-steamed rice cake will be diminished. In addition, the amount of water due to water separation during heat coagulation is reduced, and even if the cooked rice adsorbs the moisture, it becomes difficult to cook, and it becomes like a parent and child rice bowl. On the other hand, if the amount is too large, the amount of water due to water separation at the time of thermal coagulation increases, and even if cooked rice absorbs the moisture and is cooked, the texture becomes too sticky, or the bottom of the container Moisture tends to accumulate in the water.

  Moreover, since starches are added to the egg-containing seasoning liquid, it is possible to suppress the occurrence of “su” during thermal coagulation and to suppress the water separation phenomenon to some extent. Starch may be added to the egg-containing seasoning liquid, or it may be added to the seasoning liquid and then stirred and mixed with the egg. However, in order to achieve the above-mentioned effects of starch more effectively, it is preferable that starch is once gelatinized. From this point, it is added to a heated seasoning liquid or after being added to a seasoning liquid. It is preferable to heat and mix with the egg after the seasoning liquid has cooled.

As starches, corn starch, wheat starch, rice starch, potato starch, and tapioca starch are preferable, and corn starch and wheat starch are more preferable. As addition amount of starch, 0.5-5 mass% is preferable with respect to an egg containing seasoning liquid, Furthermore, 1-3 mass% is preferable. If the amount is small, it will not be possible to expect the effect of suppressing “su” generation and the effect of suppressing water separation. On the other hand, if the amount is too large, suppression of the water separation phenomenon becomes large, and one of the features of the present invention is that it becomes impossible to make rice cooked by absorbing the water generated by water separation into the cooked rice. In addition, the flavor of starches can be felt, the texture becomes hard, and the tongue feels worse.

  Although the above method can be used to produce a rice-boiled rice cake, microwave treatment is preferable as the heat treatment. That is, the water separation phenomenon occurs during the heat coagulation of the egg-containing seasoning liquid, but the miscellaneous cooking at the lower position absorbs the moisture, thereby effectively realizing the feature of the present invention that effectively suppresses the adverse effect due to the water separation of the steamed rice cake. Microwave processing is preferable in that it can be performed. In this case, of course, the container needs to be microwave permeable.

  The present invention also provides a material set for easily making a bowl-shaped steamed rice cake in the home by the above method. The material set includes a cooked rice packaging container, a seasoning liquid pack, and a drying tool material pack. The cooked rice packaging container is not particularly limited, and examples thereof include an aseptic packaging container, a retort packaging container, and a frozen or chilled packaging container. However, it is preferably an aseptic packaging container from the viewpoint that it can be distributed at room temperature, is easy to handle, and is excellent in flavor. Moreover, it is preferable that after cooking rice, it has many head spaces at the upper part, and sealed with the concave shape lid | cover from the point that a rice cake steaming is formed on cooked rice at the time of cooking.

  As the seasoning liquid pack, there are those in which the seasoning liquid has been processed so that it can be distributed at room temperature, such as aseptic filling processing, retort sterilization processing, etc., or those that have been packed in powder, granules, flakes, etc. Those that have been frozen-packed or those packed with powder, granules, or flakes are time-consuming to process in advance. From this point, it is preferable that the seasoning liquid is processed so that it can be distributed at normal temperature, such as an aseptic filling process or a retort sterilization process. Moreover, it is preferable for the said reason that the said starch is added to a seasoning liquid. Moreover, various ingredients may be contained in the seasoning liquid, or all ingredients may be packed separately or a part thereof may be separately packed. In the case of separately packing the ingredients, it is preferable to use a material that has been appropriately dried by a method, and it is more preferred that it can be more easily restored by freeze-drying. Then, the egg-containing seasoning liquid is obtained by stirring and mixing the thawing egg and the seasoning liquid in the seasoning liquid pack.

  100 g of cooked rice obtained by cooking using a conventional method was placed in a ceramic container so that a sufficient head space was obtained at the top. Separately, it is obtained by heating and filtering bonito, kelp, shiitake mushrooms, etc. However, one egg, chicken, shiitake mushroom, ginnan in 122g of seasoning liquid obtained by adding a little miso, sugar, salt and soy sauce to the soup Then, an appropriate amount of straw was added and stirred and mixed to obtain 222 g of the egg-containing seasoning liquid. After putting it on the cooked rice, the egg-containing seasoning liquid was steamed until it coagulated with heat. Then, it took out from the steamer, and obtained the rice cake steamed miscellaneous cooking in the container in which the rice cake steaming was placed on the miscellaneous cooking. The obtained steamed rice cake steamed in the container was excellent in appearance, with almost no moisture from the cooked rice being absorbed by the cooked rice and almost no water separation in the steamed rice bowl. In addition, the texture of chawanmushi was soft and easy to eat, while the texture of miscellaneous cooking was slightly hard with little moisture.

(Comparative example)
Except not using cooked rice, it processed by the method similar to Example 1, and obtained the fumigation. The obtained steamed rice cake had a lot of moisture at the bottom of the container, and water separation was observed.

The container is a microwave-permeable synthetic resin container, and the egg-containing seasoning liquid is processed in the same manner as in Example 1 except that the heat coagulation means is a microwave oven. The container-filled tea bowl steamed rice cake was obtained. The obtained steamed rice cake steamed in the container was excellent in appearance, with almost no moisture from the cooked rice being absorbed by the cooked rice and almost no water separation in the steamed rice bowl. Further, the texture of the steamed rice cake was soft and easy to eat, while the texture of the miso cooking was slightly softer than Example 1 with a little moisture.

  42 g of washed rice was placed in a heat-resistant polypropylene container and steam sterilized at about 130 ° C. for 4 minutes in a sealed atmosphere, and then 48 g of sterile water was added and cooked at about 110 ° C. in a steam atmosphere. Thus, the cooked rice was obtained and sealed with a concave shaped lid in a sterile atmosphere to obtain a cooked rice aseptic packaging container. Apart from this, 45g of chicken, shiitake mushrooms, ginnan, and mushrooms, bonito, kelp, shiitake mushrooms, etc. were obtained by heating and filtering, except that miso, sugar, salt and soy sauce were added and mixed a little. 120 g of seasoning liquid and 1 g of corn starch were heated and mixed, filled and sealed in a retort pouch, and then retort sterilized at 121 ° C. for 20 minutes to obtain a seasoning liquid pack containing ingredients. In addition, after freezing mitsuba and silk sheath 3g at -40 ° C for 60 minutes and drying at 40 ° C for 16 hours under 1.3 hPa, freeze-dried mitsuba and silk sheath 0.7g in aluminum packaging. An ingredient pack was obtained. Using these tea-boiled and cooked raw material sets, a rice-boiled and cooked meal was obtained by the following method. First, one egg is put in a bowl and unraveled, and then the egg-containing seasoning liquid containing ingredients taken out from the above-mentioned ingredient-containing seasoning liquid pack is added to the mixture and stirred to prepare an egg-containing seasoning liquid. Similarly, the freeze-dried beeswax and silk sheath are taken out from the ingredient pack. Next, the concave shaped lid of the cooked rice aseptic packaging container is removed, and the egg-containing seasoning liquid, freeze-dried honey and silk sheath are placed on the cooked rice, and heated in a microwave oven at an output of 600 W for 3 minutes. A steamed rice cake steamed rice cake was obtained in which a rice cake steaming was formed on the rice cake. The container-filled chawanmushi cooking was excellent in appearance with almost no water separation. In addition, almost no “su” was observed in the chawanmushi, and the texture was soft and easy to eat, while the texture of miscellaneous cooking was slightly soft with a little moisture.

Claims (6)

  A cooked rice cake steamed and cooked with a rice cake steamed on top of it.   It is characterized by putting cooked rice and various ingredients as necessary into a container, and after putting dried ingredients and a pre-prepared egg-containing seasoning liquid on it, heat-treating the egg-containing seasoning liquid to heat coagulate A method for producing a steamed rice bowl in a container.   The method for producing a containerized tea-steamed miso soup according to claim 2, wherein starch is added to the egg-containing seasoning solution prepared in advance.   4. The method for producing a bowl-shaped tea and steamed miscellaneous meal according to claim 2, wherein the heat treatment is microwave heating.   It is a raw material set for manufacturing the tea-boiled steamed miscellaneous cooking in a container of Claims 1-4, Comprising: It consists of a rice-rice-packaging container, a seasoning liquid pack, and a drying tool material pack, The raw material set for chawanomi-steaming random cooking   The cooked rice packaging container as claimed in claim 5, wherein the cooked rice packaging container is a cooked rice aseptic packaging container.