JP2008035754A - Toasted inari rice, toasted inari rice box lunch, and method for producing the toasted inari rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a toasted Inari rice (a rice ball wrapped up in a bag of fried bean curd) having fine appearance, promoting appetite of a consumer, and making the consumer enjoy new palate feeling and flavor; to provide a toasted Inari rice box lunch obtained by packaging the toasted Inari rice in a plastic container: and to provide a method for producing the toasted Inari rice. <P>SOLUTION: The toasted Inari rice 1 comprises a fried bean curd 2 cooked with seasoning liquid containing sugar and salt, but no soy sauce, and boiled rice charged in the inner part of the fried bean curd coat and having scorches 3 formed at the surface of the fried bean curd. The boiled rice preferably comprises one kind selected from vinegared rice, boiled rice, red-bean rice, steamed glutinous rice, seasoned steamed rice with ingredients, chirashi-zushi (vinegared rice with thin strips of egg, pieces of raw fish, vegetables and crab meat and the like arranged on top), and boiled rice mixed with assorted things. The scorches 3 made at the surface of the fried bean curd is preferably formed by being parched with a burner. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a baked rice packed rice in which a burnt surface is formed on the surface of rice fried rice, a baked rice packed lunch containing the baked rice packed rice in a plastic container, and a method for producing the baked rice packed rice.

  Traditionally, Inari rice cakes are made by fried rice boiled in fried chicken boiled in broth, sugar, salt, soy sauce and mirin. However, for Inari-dono, the materials, seasonings, and production methods to be used are determined by common sense, and there have been few attempts to provide foods having a new flavor.

  As such an attempt, the following Patent Document 1 describes Japanese rice cakes that have been sufficiently soaked with a mixture of soup, soy sauce and powdered chili, such as kelp, bonito, shiitake mushrooms, sake, sugar and chemical seasonings. Stuffed Inari Sushi is disclosed.

Moreover, the following patent document 2 has disclosed the grilled sushi which boiled the surface of the fried chicken and burnt it.
Utility Model Registration No. 3111948 Utility model registration No. 3098494

  However, in Patent Document 1, just adding a mixture of powdered chili pepper to a conventional seasoning and using a boiled fried chicken for Inari, the texture and flavor are almost the same as those of conventional Inari.

  In Patent Document 2, the surface of the fried chicken is burned and burnt, but since the fried chicken is boiled using soy sauce, the color of the burnt portion and the color of the fried portion are close to the same color. The part is not conspicuous, and the appearance is almost the same as that of the conventional Inari pod. In addition, since the fried chicken has a soy sauce flavor, it does not fully taste the burnt flavor.

  Accordingly, an object of the present invention is to provide a baked rice packed rice that has a beautiful appearance, promotes appetite, and has an unprecedented texture and flavor, a baked rice packed rice lunch that contains the baked rice packed rice in a plastic container, and the baked rice packed rice It is to provide a manufacturing method.

  In order to solve the above-mentioned problems, the present invention comprises fried fried food containing a saccharide and a salt, which is boiled in a seasoning liquid not containing soy sauce, and rice filled in the inside of the fried skin, and the surface of the fried food It is intended to provide baked rice packed rice that is characterized by the formation of burnt eyes.

  According to the above invention, by using the seasoning liquid that does not contain soy sauce, the color of the fried surface does not change and can be used in the original color of fried fried rice. The color and light yellow of the deep-fried oil are symmetrical and beautiful in appearance, and the appetite is enhanced.

  Moreover, since it does not contain soy sauce, the burnt taste and flavor can be sufficiently obtained without losing the burnt flavor with the taste of soy sauce, and an unprecedented texture and flavor can be tasted.

  In this invention, it is preferable that the said rice is 1 type chosen from rice bran, white rice, red rice, rice bran, cooked rice, chilli rice, and mixed rice. According to this, various things can be used for the rice stuffed in fried chicken, and various food textures and flavors can be added to Inari rice.

  Moreover, it is preferable that the burnt surface of the frying surface is formed by blowing with a burner. According to this, only the surface of the fried food is burnt and the savory flavor is imparted by burning the surface with a burner, while the inside of the fried food is soft and can maintain a moist texture, good Texture and flavor can be obtained.

  The baked rice packed rice lunch of the present invention is characterized in that a container is filled with the baked rice packed rice and a seasoning material containing green onions and miso. According to the above-mentioned invention, the baked inari having a new flavor and texture different from the conventional inari rice by eating the inari rice with the seasoning containing the green onion and miso, which is suitable for the burnt flavor. Rice lunch can be provided.

  In addition, the method for producing baked rice packed rice of the present invention includes saccharide and salt, boiled fried in a seasoning liquid not containing soy sauce, opened the fried skin, filled rice inside, and fried skin The surface of the substrate is burned with a burner to give burnt eyes.

  According to the above invention, the fried rice is boiled with the seasoning liquid that does not contain soy sauce, so that the dark brown color of the dark brown and the light yellow of the deep-fried food are symmetrical and beautiful in appearance, and manufacturing baked rice incense rice that leads to an increase in appetite Can do.

  In addition, since the surface of the fried skin is burned with a burner, only the surface of the fried chicken is burnt, the burnt part is a crisp and crunchy texture, and the parts other than the burnt are moist It is a texture and can produce baked rice packed rice with a new texture and flavor never seen before.

  Moreover, in the manufacturing method of the baked rice packed rice of this invention, it is preferable to use 1 type chosen from rice cake, white rice, red rice, rice bran, rice cooked rice, rice bran rice, mixed rice as said rice. According to this, various things can be used for the rice portion of Inari rice, and baked Inari rice with various textures and flavors that have never existed can be produced.

  According to the method for producing baked rice packed rice, baked rice packed rice lunch and baked rice packed rice of the present invention, by using a seasoning liquid that does not contain soy sauce, the color of the fried surface does not change, and the original color of fried rice is used. Therefore, in the produced rice-cooked rice, the dark black color of the burnt and the pale yellow of the fried chicken are symmetrical and beautiful in appearance, and the appetite is enhanced. Moreover, since it does not contain soy sauce, the taste of soy sauce can be fully enjoyed without losing the scorching fragrance, and the texture and flavor that have never been seen before. In addition, by adding inari rice to a seasoning containing a green onion and miso suitable for a burnt flavor, a new flavor and texture different from conventional inari rice can be obtained.

  In the present invention, as rice to be packed in rice-cooked rice, any of rice cooked rice, white rice, red rice, rice bran, cooked rice, rice bran rice, and mixed rice may be used. These may be produced according to a conventional method, and commercially available rice is used. By filling such rice into deep-fried rice, various textures and flavors can be added to Inari rice.

  Moreover, as the raw material rice of the cooked rice, either sticky rice or glutinous rice may be used. When glutinous rice is used as the raw material rice, the cooked rice is sticky when cooked, and a moist texture can be obtained. Moreover, when glutinous rice is used as the raw material rice, the texture is harder than glutinous rice as a whole, and it is possible to obtain a crisp rice in rice. In addition, as raw rice for rice to be packed in rice-rice, any of white rice, brown rice, germinated rice, and germinated brown rice can be used. Various raw rice can be used according to your favorite texture and flavor.

  As the fried chicken used in the present invention, the one that is boiled with a seasoning solution that contains saccharides and salt and does not contain soy sauce is used. As fried chicken, what is marketed may be sufficient and what is easy to peel the inside in a bag shape is preferable. Here, the seasoning liquid for seasoning fried chicken may be a solution obtained by adding water only to a saccharide and a salt, or a solution obtained by adding soup stock, mirin, etc. in addition to a saccharide and a salt. As the saccharide, commercially available sugar or the like can be used.

  Next, an embodiment of the method for producing baked rice packed rice of the present invention will be described.

  1 and 2 show an embodiment of baked rice packed rice according to the present invention.

  In this embodiment, fried skin 2 boiled with a seasoning liquid containing saccharides and salt, and not containing soy sauce, is filled with an appropriate amount of rice 4, and the fried surface of the rice fried rice is baked to give burnt eyes 3. It is baked rice cargo rice 1.

  Here, as a method of baking the inari-fried surface of Inari rice and applying charred 3, the oil is drawn on an iron plate, and the Inari rice is placed on the iron plate, baked and burnt, and the Inari rice is placed on a heated wire mesh. There are a method to burn rice inari and burn it with a burner.

  In this way, the fried chicken is boiled with a seasoning liquid that does not contain soy sauce, so the light yellow portion of the fried chicken and the dark brown portion are symmetrical and beautiful in appearance, leading to an increase in appetite. In addition, since the fried seasoning liquid does not contain soy sauce, the soy sauce flavor does not erase the burnt flavor, and the burnt texture and flavor are fully obtained, so you can enjoy an unprecedented texture and flavor be able to.

  Moreover, FIG. 3 shows the baked rice-cooked rice 1 with the burner 40 covering the surface of the rice-cooked rice with a burner 40 by the production method of the present invention. By burning the fried surface of Inari rice with a burner, only the surface of the fried chicken is burnt, the inside is soft, and the moist texture is maintained, so the burnt portion is fragrant with a crunchy texture, other than the burnt eyes This part has a moist texture and you can get a new texture and flavor like never before.

  Here, as a burner that blows the surface of rice fried rice, a nozzle type gas burner that is used by connecting a commercially available gas cylinder is preferably used.

  FIG. 4 shows a baked rice packed rice lunch 10 constituted by the baked rice packed rice 1 obtained as described above, a seasoning 20 to be eaten with the baked rice packed rice, and a plastic container 30 for storing them. Has been.

  As the seasoning material 20 attached to the baked rice packed rice 1, a material containing green onions and miso (hereinafter referred to as “green onion miso”) can be used. In addition, salt, sugar, mustard, wasabi, mayonnaise and the like may be added to the leek miso according to taste.

  In FIG. 4, only baked rice packed rice is stored in the plastic container 30. However, staple foods such as sushi rolls, rice balls, and other side dishes such as takuwan and karaage are also stored in the plastic container 30 together with the baked rice packed rice 1. Good.

  In this way, by eating the onion miso with baked rice packed rice, it is possible to provide a baked rice packed rice lunch having a new flavor and texture different from those of conventional baked rice packed rice. In addition, by storing baked rice and rice and seasoning, it is easy to carry and you can easily enjoy baked rice.

(Example 1)
The fried food used was the fried food used in general Inari. First, the fried chicken was cut in half, degreased with hot water, boiled in salt, sugar and broth and seasoned. I boiled this for about 40 minutes and boiled it naturally. Next, sushi vinegar seasoned with vinegar, salt, sugar, and kombu tea and rice were made to make rice. Then, the inari rice was placed on a heated iron plate and baked until the surface of the fried rice in the rice fried was burnt to produce baked inari rice. When I ate it, it had a crunchy texture overall, and it had a savory and savory flavor on the fried surface. In addition, because the surface of fried rice is fried with no soy sauce, the original color of light yellow fried rice remains the same, and the burnt portion and the color of fried rice are symmetrical and beautiful in appearance. The taste was good and delicious.

(Example 2)
The fried food used was the fried food used in general Inari. First, the fried chicken was cut in half, degreased with hot water, boiled in salt, sugar and broth and seasoned. I boiled this for about 40 minutes and boiled it naturally. Next, sushi vinegar seasoned with vinegar, salt, sugar, and kombu tea and rice were made to make rice. And the fire of the gas burner shown in FIG. 3 was applied to the surface of Inari rice, and it baked so that only the fried surface of Inari rice might be burnt, and manufactured the baked rice inari rice. When I ate it, the burnt area was fragrant with a crunchy texture, and the non-burned area was moist with a moist texture. In addition, the fried surface of baked rice is not seasoned with soy sauce, so it remains the original light yellow color of the fried rice, the browned portion and the color of the fried food are symmetrical, and the appearance is also beautiful, The taste was good and delicious.

(Example 3)
The fried food used was the fried food used in general Inari. First, the fried chicken was cut in half, degreased with hot water, boiled in salt, sugar and broth and seasoned. I boiled this for about 40 minutes and boiled it naturally. As rice, (1) cooked rice with seasoned chicken, burdock and carrots cooked in the usual way, (2) white rice cooked in the usual way, (3) seasoned with vinegar, salt, sugar and kelp tea We added sushi vinegar and rice and added rice burdock (sagaki), kamaboko, carrot, kanpyo and tinsel egg to make a chopped rice cake. Next, the fried chicken was opened and the above three kinds of rice were packed into three kinds of rice. Next, each rice packed rice was heated with the gas burner shown in FIG. 3 until the surface of the deep-fried rice was burnt to obtain baked rice packed rice. Next, the green onion and miso were mixed to obtain a green onion miso. Then, as shown in FIG. 4, the above-mentioned three types of Inari rice and green onion miso were accommodated in a plastic container to produce a baked Inari rice lunch. When I ate the three types of grilled rice in rice made with green onion miso, all of them had a crispy and crunchy texture, and the taste of the charcoal and green onion miso were very good.

It is a perspective view which shows one Embodiment of the baked rice packed rice of this invention. It is sectional drawing of the same baked rice packed rice. It is a perspective view which shows one Embodiment of the manufacturing method of the baked rice packed rice of this invention. It is a perspective view which shows the baked rice packed rice packed lunch which put the baked rice packed rice of this invention in the container.

Explanation of symbols

1 Baked rice cargo rice 2 Fried skin 3 Burnt 4 Rice 10 Baked rice cargo rice lunch 20 Seasoning material 30 Plastic container 40 Burner

Claims (6)

  It is characterized by comprising fried chicken boiled in a seasoning liquid containing saccharides and salt, and not containing soy sauce, and rice filled in the inside of this fried skin, and a charred surface is formed on the surface of the fried chicken Grilled Inari rice. The baked rice-rice-cooked rice according to claim 1, wherein the rice is one kind selected from rice, white rice, red rice, rice bran, cooked rice, chilli rice, and mixed rice.   The baked rice load rice according to claim 1 or 2, wherein the burnt surface of the fried rice surface is formed by a burner.   A baked rice packed rice lunch box, wherein the container is filled with the baked rice packed rice according to any one of claims 1 to 3 and a seasoning material containing leek and miso.   Boil the fried chicken in a seasoning solution that contains sugar and salt, but not soy sauce, open the fried skin, fill it with rice, and burn the surface of the fried skin with a burner. A method for producing baked rice packed rice.   The method for producing baked rice packed rice according to claim 5, wherein one kind selected from rice bran, white rice, red rice, rice bran, cooked rice, chilli rice and mixed rice is used as the rice.

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