JP2007068457A - Ingredient for mazegohan and mazegohan prepared by using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an ingredient for Mazegohan (boiled rice with assorted mixtures) composed at least of a seasoning liquid part and an ingredient part, giving no watery texture even by mixing to cooked rice and attaining taste and appearance desirable as Mazegohan and provide Mazegohan prepared by using the ingredient. <P>SOLUTION: The ingredient for Mazegohan to be mixed with cooked rice is composed at least of a seasoning liquid part and small ingredient pieces passing 4-10 mesh sieve. The ratio (a/b) of the mass (b) of the mixed ingredient piece and cooked rice to the mass (a) of the seasoning liquid part is 0.1-0.25. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an element of mixed rice that can be easily mixed by simply mixing it with cooked rice. More specifically, the present invention relates to an element of mixed rice and a mixed rice that have a taste and appearance like mixed rice and do not become a watery texture even when mixed with cooked rice.

  Conventionally, a mixed rice element in which ingredients and a seasoning liquid part are set, which can be easily made simply by mixing with cooked rice, is commercially available. These mixed rice ingredients are a popular food because they can be easily made and eaten. In recent years, there has been a demand for mixed rice and mixed rice that contain a large amount of vegetables so that a sufficient amount of vegetables can be obtained with a single portion of mixed rice that can be easily made.

  And especially for infants, they are unpleasant to eat, like and dislike, and it is difficult to feed a wide variety of side dishes, so mixed rice with plenty of vegetables that can be filled with nutrients only with mixed rice Rice is desired.

  Then, the present inventors devised such as increasing the ingredients of vegetables and increasing the vegetable paste and vegetable juice in the seasoning liquid part. However, when the ingredients of vegetables were increased, even if mixed with cooked rice, it did not have the same taste and appearance as mixed rice, which was not preferable. In addition, when vegetable juice or vegetable paste was mixed in the seasoning liquid part, the water content increased and the watery texture became messy, which was not preferable.

  As a prior art of mixed rice, there is a powder seasoning (Patent Document 1) from which baked rice can be obtained simply by mixing with cooked rice, but the seasoning liquid is not used for the mixed rice element of Patent Document 1, It's hard to mix.

JP-A-10-191925

  Therefore, in the present invention, it is an element of mixed rice composed of at least a seasoning liquid part and ingredients, and does not have a watery texture even when mixed with cooked rice, and also has a preferable taste as mixed rice. -It is made for the purpose of providing the raw material of the mixed rice from which an external appearance is obtained, and the mixed rice using the same.

  As a result of repeated studies to solve the above problems, the inventor of the present invention (1) mixed rice to be used by mixing with cooked rice comprising at least a seasoning liquid part and 4 mesh pass to 10 mesh on small ingredients. The mixing ratio is characterized in that the ratio (a / b) of the mass (a) of the seasoning liquid part to the mixed mass (b) of the small piece ingredients and cooked rice is 0.1 to 0.25. (1) The mixed rice element according to (1), wherein the mass ratio (c / d) to the small piece ingredient (c) with respect to the cooked rice (d) is 0.1 to 0.35, (1) The problem of the present invention could be solved by providing mixed rice using the mixed rice element of (2) or (2).

  If the mixed rice of the present invention is used, it does not have a watery texture even when mixed with cooked rice, and a mixed rice that has a taste and appearance similar to mixed rice can be obtained. There is an effect. Furthermore, according to the present invention, even if the seasoning part is increased, it does not become sticky, so vegetable juice and vegetable paste can be included, and as a result, more vegetables are added to the mixed rice and mixed rice. Make it possible to contain.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “% by mass”, and “part” means “part by mass”.
The mixed rice element of the present invention contains at least a seasoning liquid part and a small mesh ingredient of 4 mesh pass to 10 mesh on, and the mass (a) of the seasoning liquid part relative to the mixed mass (b) of the small ingredient ingredient and cooked rice. The ratio (a / b) of 0.1 to 0.25 produces an effect that the taste and appearance preferable as mixed rice can be obtained without becoming a crisp and watery texture. is there.

  The seasoning liquid part of the present invention is a liquid seasoning usually used in foods or contains a solid substance dissolved in the liquid seasoning. When the mixed rice is sifted, it is 10 mesh. It passes through the sieve (10 mesh pass). More specifically, there are seasonings such as soy sauce, Japanese-style dashi, western-style dashi, salt, sugar, and tomato ketchup, vegetable paste and vegetable juice that are squeezed and lined with vegetables such as tomatoes, apples, and carrots. It is done. Since this seasoning liquid part contains vegetable paste and vegetable juice, the vegetable content can be increased when the mixed rice is made.

  The small piece ingredient in the present invention means an ingredient that passes through a 4-mesh sieve (4 mesh pass) but does not pass through a 10-mesh sieve (10 mesh on) when the mixed rice is passed through a sieve. . The size is about the same size as cooked rice. Examples of the ingredients include chicken, beef, pork, carrots, potatoes, tomatoes, peppers, onions, lotus roots, shiitake mushrooms, bamboo shoots, mushrooms, pineapples and apples.

  The cooked rice used for the mixed rice and mixed rice of the present invention is prepared by cooking rice such as polished rice, brown rice, germ rice with a rice cooker, etc., and maintaining the shape of the rice grains themselves And does not include rice cakes or uncles. The mixed rice of the present invention does not need to be cooked in particular, but it is preferable that it is warm when eating, so when using cold cooked rice, warm the cooked rice with a microwave oven etc. and mix the ingredients of the mixed rice You can eat it after mixing it with rice.

  In the mixed rice element of the present invention, the ratio of the mass (a) of the seasoning liquid part to the mixed mass (b) of the small piece ingredients and the cooked rice is 0.1 to 0.25 (a / b). It is preferable to prepare. As a reason to make such a ratio, if it is less than 0.1, there are too many small pieces of ingredients and cooked rice and the seasoning liquid part is difficult to mix with the whole, and if it is more than 0.25, the seasoning liquid part is not preferable. It is not preferable because it is too much and becomes too watery and watery.

  In addition, although the raw material of the mixed rice of this invention contains the small mesh ingredient of 4 mesh pass-10 mesh on, in the range which does not impair the effect of this invention, large ingredients which become 4 mesh on It may be contained.

  As for the raw material of the mixed rice of this invention, it is more preferable that mass ratio (c / d) of the small piece ingredient (c) mentioned above and cooked rice (d) is 0.1-0.35. The reason is that if the amount is less than 0.1, the ingredients are reduced and it becomes difficult to contain a large amount of vegetables in the mixed rice, and if it is more than 0.35, the amount of cooked rice is too small to serve as mixed rice. This is because the appearance and taste are not preferred and are not preferred.

  The mixed rice of the present invention is a mixture of at least a seasoned liquid portion and small mixed ingredients and the above-mentioned cooked rice, and has the effect of not becoming watery and watery. Furthermore, since it does not become watery, it can contain a lot of vegetable paste and vegetable juice, and can increase the vegetable content of mixed rice.

  Why the mixed rice element contains small pieces of ingredients of a specific size, and the ratio (a / b) of the mass (a) of the seasoning liquid part to the mixed mass (b) of the small pieces of ingredients and cooked rice is 0 .1 to 0.25, it is not certain whether it will be a sticky watery texture, but by adjusting the size of the small piece ingredients to the same extent as rice grains, between rice grains Not only that, the seasoning portion of the mixed rice mixes between the ingredients and the rice grains, so the seasoning portion is retained and does not release, resulting in a crisp, watery taste and texture. It can be guessed that it may prevent.

  Next, it demonstrates in detail using an Example and a comparative example.

<Boiled rice with chicken rice flavor>
Mixed rice with chicken rice taste was prepared by the following composition.
First of all, heat the deep pot and spread rice oil, stir-fry chicken mince, carrots, onions, mushrooms and apples in order, add tomato paste, Western-style soup, tomato ketchup, sugar and salt so that the whole will become familiar Heat to. When the whole was cooked and familiar, 50 g each was filled into a commercially available retort pouch, heated at 120 ° C. for 20 minutes and retorted to obtain a mixed rice meal of the present invention.

  50 g of each of the obtained mixed rice was put in a beaker, 200 g of fresh water was gently poured into the beaker, and the mixture was gently stirred so that the ingredients were not broken to prepare a mixed rice dilution. Next, using the sieves described in Table 1, the sieves are stacked in two upper and lower stages so that the mesh is 4 mesh on the top and 10 mesh on the bottom, and the diluted solution is gently poured from above to 5 mesh. Water was drained for a minute, the mass of ingredients remaining on the 10 mesh sieve was measured, and the amount of ingredients of 4 mesh pass to 10 mesh on and the amount of the seasoning liquid part were determined.

  In the resulting mixed rice, the finely chopped vegetables were melted by heating and dissolved in the seasoning liquid part, so that there were fewer small pieces of ingredients and the seasoning liquid part was larger than before heating. When the seasoning liquid part and the small pieces of ingredients were separated by a sieve, the seasoning liquid part was 25 g and the ingredients were 25 g.

  The obtained mixed rice was mixed with 150 g of cooked rice to produce mixed rice.

[Combination] (kg)
Minced chicken 20
Carrot (3.5mm square) 20
Onion 20
Apple (3mm square) 5
Mushroom 5
Tomato paste 5
Western style 5
Tomato ketchup 15
Rice oil 3
Sugar 2
Salt 0.3

<Examples and Comparative Examples>
In the same manner as in Example 1, a mixed rice element containing 25 g of the seasoning liquid part and 25 g of the small piece ingredients and a mixed rice element containing 15 g of the seasoning liquid part and 35 g of the small piece ingredients were prepared. The cooked rice was changed to 50 g of the obtained mixed rice as shown in Table 1 to prepare mixed rice.
The mixed rice obtained was evaluated for tasting. The results are shown in Table 2.

The evaluation of Table 2 is as follows.
・
Texture: ○: It's delicious without being messy, ×: It's messy
Mixed rice quality ... ○: Appearance and taste preferred as mixed rice ×: Appearance and taste unfavorable as mixed rice
Ease of mixing: ○: Easy to mix, ×: Difficult to mix

  From Table 2, the mass ratio of the seasoning liquid part to the mixed mass of the small piece ingredients and the cooked rice is 0.1 to 0.25, and the mass ratio of the small piece ingredients to the mass of the cooked rice is 0.1 to 0. When it is .35, it can be understood that when mixed rice is made, it is easy to mix and does not have a crisp and watery texture, and a preferable taste and appearance can be obtained as mixed rice.

Claims (3)

At least a seasoning liquid part and 4 mesh pass to 10 mesh-on small ingredients, mixed with rice and used for cooking rice, and a seasoning liquid for the mixed mass (b) of small ingredients and cooked rice The ratio (a / b) of the mass (a) of the part is 0.1 to 0.25. The mixed rice meal according to claim 1, wherein a mass ratio (c / d) of the small piece ingredient (c) to the cooked rice (d) is 0.1 to 0.35. Mixed rice using the mixed rice element according to claim 1 or 2.