JP2008148597A - Cooking material for fried rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking material for fried rice, free from the need of skill and much time of cooking, allowing ingredients to evenly disperse in cooked rice, having even seasoning, making cooked rice unsticky and sparsely get loose so as to finely fry, and having a set of a dry ingredient part and a liquid seasoning liquid allowing to reproduce proper fried rice with excellent flavor like fried rice served in a specialty store. <P>SOLUTION: This cooking material for the fried rice is obtained by separately packaging a dry ingredient part comprising at least one dry food and emulsifier mixed powder oil-and-fat, and a liquid seasoning part comprising oil-and-fat seasoning and liquid seasoning. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention provides a cooking ingredient for fried rice, in which a drying ingredient part made of one or more kinds of dried foods, and a liquid seasoning part made up of individually prepared oil and fat seasonings and liquid seasonings are packaged separately. It relates to fried rice obtained by using.

As a fried rice to which ingredients and seasonings are added in the cooking method of cooked rice, for example, fried rice, pilaf, dry curry and the like are known. In general, fried rice and pilaf at specialty stores such as Chinese restaurants and Western restaurants are non-sticky, fried rice grains that are loose, mixed well with ingredients, and seasoned evenly. . In order to make such a deliciously fried rice with good flavor, skill and effort of cooking are necessary.When cooking at home etc., the oil content depends on the cooking method, composition of ingredients, thermal power at the time of cooking, etc. It was difficult to make delicious fried rice easily, such as the amount of sticky rice cooked, the stickiness of the cooked rice, the overcooking of the fried rice, or the uniform flavoring of the fried rice.

In order to solve such problems, various seasonings for fried rice have been proposed. For example, JP-A-7-308177 discloses a dried seasoning for fried rice in which lecithin is contained in the dried seasoning. However, when cooked using this lecithin-containing seasoning, the flavor of the fried rice is not preferable because the seasoning is not evenly mixed with the rice, and the surface of the fried rice has a moist texture. It was different from the crisp and crisp texture typical of stir-fried rice as seen in the store. Also, a large amount of oil is required to cover the surface with an oil film.

Japanese Patent No. 3729297 discloses a powder seasoning containing an oil and fat and an emulsifier that does not require a frying step. However, when this seasoning was used, it was only mixed with warm cooked rice and there was no frying process, so there was no fried cooking feeling and the flavor of authentic fried rice could not be reproduced. Of course, the seasoning did not spread throughout, and the taste was uneven.

As described above, the mainstream of the fried rice is usually only the powder seasoning, or the powder seasoning and the drying material enclosed in one bag. However, in any case, the disadvantage is that the powder seasoning is not uniform throughout.

In order to cope with such drawbacks, the applicant sells a source of fried rice in which a liquid seasoning and a drying ingredient are enclosed in separate bags. Although the liquid seasoning overcomes the disadvantage that the powder seasoning is not uniform throughout, it is not always satisfactory in terms of dispersion of ingredients.
JP-A-7-308177 Patent No. 3729297

The problem to be solved by the present invention is that the ingredients are evenly dispersed in the cooked rice without requiring skill and labor of cooking, the seasoning is even, and the cooked rice is not sticky and fried cleanly and is fried neatly. An object of the present invention is to provide a cooking material for stir-fried rice set with a drying ingredient part and a liquid seasoning part, which can reproduce a full-fledged and well-flavored stir-fried rice that can be used in the field.

As a result of pursuing the problems of the fried rice consisting of the powdered seasoning of the prior art, or the fried rice only mixed in a bag and mixed with the powdered seasoning and the drying ingredients, It was concluded that the taste did not spread throughout the former, and that the latter did not spread the ingredients.

First, in order to spread the seasoning throughout, it is necessary to make it a liquid seasoning. In this case, the drying tool material needs to be attached due to the problem of bacteria control. Liquid seasonings should be heat-sterilized under appropriate conditions, or appropriate bacteria control should be performed from the viewpoint of salt concentration, alcohol concentration, pH, water activity, etc. Control may be performed.

By adding the liquid seasoning as an accessory, unlike the powder seasoning, uneven taste is less likely to occur. However, it is preferable to add an emulsifier to the liquid seasoning in order to provide a fried rice that is fried and beautifully stir-fried without any stickiness, and that is authentic and well-flavored as it is in specialty stores. .

This makes it possible to produce stir-fried rice with a uniform taste, and to fry and clean fry rice without stickiness, providing authentic and well-flavored fried rice that is served at specialty stores. However, in order to provide a better fried rice, it is preferable to mix powdered fats and oils containing an emulsifier in the drying material part.

If the goal is simply to loosen the rice without stickiness and finish it cleanly, it is sufficient to put the emulsifier only in the liquid seasoning part. Dare to increase the cost, powder the fat and oil containing the emulsifier, and dry It is not necessary to add to the ingredients. However, it has been found that adding an emulsifier to the drying tool material part greatly improves the degree of dispersion of the drying tool material into the fried rice, as well as loosening the cooked rice. In order to improve the dispersion of the drying tool material, it is necessary to pulverize and add the fat and oil containing the emulsifier also to the drying tool material part.

   According to the present invention, the cooked rice is not sticky and fried cleanly without requiring skill and labor of cooking, and the ingredients are evenly distributed, authentic and flavorful as it appears in specialty stores It is possible to provide a cooking material for fried rice that can reproduce fried rice.

The present invention will be described in detail below.

As the powdered fats and oils referred to in the present invention, liquid or solid fats and oils, emulsifiers such as carbohydrates and proteins, and emulsifiers are emulsified in water and powdered by spray drying. And powdered by mixing and adsorbing with oil, fat and emulsifier mixed with the above-mentioned excipients, and powdered by further mixing these.

Examples of raw oils and fats in powdered oils and fats include animal oils and fats such as lard, head, chicken oil, and butter, and vegetable oils and fats such as olive oil, sesame oil, palm olein oil, and salad oil. be able to. These may be used alone or in combination of two or more depending on the desired flavor.

The drying tool material part as used in the field of this invention means what mixed dried vegetables, dried livestock meat, spices, seasonings, etc. Vegetables used for dried vegetables can be used without particular limitation, such as carrots, green onions, and spinach. Livestock used for dried livestock can be used without particular limitation such as beef, pork and chicken. Further, the drying method can be selected without particular limitation, such as natural heat drying, hot air drying, freeze drying and the like. Spices can be used without particular limitation, such as pepper and curry powder. Seasonings include dried pulverized products such as vegetables, dairy products, and seafood, and spray-dried and freeze-dried products such as pork extract, chicken extract, and onion extract, or soy sauce, ketchup, and Worcester sauce. A liquid seasoning spray-dried product or freeze-dried product can be used without particular limitation.

 In the present invention, examples of the emulsifier include plant lecithin, egg yolk lecithin, glycerin fatty acid ester, various organic acid monoglycerides, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester and the like.

Although it does not specifically limit as an emulsifier mix | blended with powdered fats and oils, The polyglycerol fatty acid ester is especially preferable at the point which is excellent in the looseness in this invention.

Moreover, it does not specifically limit as an emulsifier mix | blended with a liquid seasoning part, However, The plant lecithin and polyglyceryl fatty acid ester are especially preferable at the point which is excellent in a loosening property in this invention.

 The liquid seasoning referred to in the present invention means a seasoning or flavor raw material dissolved or uniformly dispersed in water, and the raw material used may be any material that can be dissolved or uniformly dispersed in water, Wide range from general seasoning to industrially used flavor ingredients such as salt, sodium glutamate, sugar, soy sauce, oyster sauce, meat extract, vegetable extract, yeast extract, various protein hydrolysates, ketchup Can be used.

  The fat and oil seasoning referred to in the present invention refers to a mixture of edible vegetable oils and fats, edible animal fats and oils, processed oils, flavor oils, oil-soluble fragrances, and the like. From the viewpoint of ease of removal from the liquid, a liquid and fluid material at room temperature is preferable. The blending ratio of the oil and fat seasoning to the liquid seasoning part is 5 to 15%. If it is less than 5%, the burning of the sauce will occur when fried, and if it exceeds 15%, the rice will become sticky.

   In this invention, it is good to use the powdered fats and oils mix | blended with a drying tool material part 1%-50% with respect to a drying tool material part, More preferably, it is 5%-20%. If the powdered fat is less than 1%, the effect of uniformly dispersing the ingredients cannot be obtained, and if it exceeds 50%, the cooked rice becomes sticky and oily.

  The emulsifier blended in the liquid seasoning of the present invention is preferably used in an amount of 0.1% to 10% in the liquid seasoning. If the emulsifier is less than 0.1%, the effect of loosening the cooked rice cannot be obtained, and if it exceeds 10%, the cooked rice becomes sticky and oily, and the flavor of the fried rice is impaired by the flavor of the emulsifier.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to a following example.

(Brief description of formulation)
(Example 1) The drying tool material part which mix | blended the emulsifier containing powder fat and oil and the liquid seasoning part which mix | blended the emulsifier are enclosed in another bag.
(Example 2) The drying tool material part which mix | blended the emulsifier containing powder fat and oil and the liquid seasoning part which does not mix | blend an emulsifier are enclosed in another bag.
(Comparative example 1) The drying tool material part which does not mix | blend powdered fats and the liquid seasoning part which mix | blended the emulsifier are enclosed in another bag.
(Comparative example 2) The drying tool material part which mix | blended the emulsifier non-blending powder fat and the liquid seasoning part which does not mix | blend an emulsifier are enclosed in another bag.
(Comparative example 3) The drying tool material part which does not mix | blend powdered fats and oils and the liquid seasoning part which does not mix | blend an emulsifier are enclosed in another bag.
(Comparative Example 4) Integrated fried rice with dry ingredients and powder seasoning

For Examples 1 and 2 and Comparative Examples 1 to 3, add 1 tablespoon (15 cc) of edible vegetable oil to a frying pan, heat it, and when the frying pan gets hot, add 250 g of cooked rice and heat for about 0.5 to 2 minutes. Then, lightly sauté, then heat to medium heat, add the various drying ingredients and stir for about 1 minute, add the various liquid seasonings and stir for about 1 minute. For Comparative Example 4, add 1 tablespoon (15 cc) of edible vegetable oil to a frying pan, heat it, and when the frying pan gets hot, add 250 g of cooked rice, stir it lightly for about 0.5 to 2 minutes, and then heat it. Was heated to medium heat, the above-mentioned drying material part was added, and fried for about 2 minutes. Table 2 shows the results of sensory evaluation of the fried rice thus obtained.

Evaluation of stir-fried rice

As shown in Table 2, in Examples 1 and 2, compared to Comparative Examples 1 to 4, the ingredients are evenly dispersed in the cooked rice during cooking, the seasoning is uniform, and the cooked rice is not sticky and loosely fried cleanly. It was possible to obtain fried rice with excellent appearance, taste and texture.

  The cooking material for stir-fried rice of the present invention does not cause scorching during cooking, the ingredients are evenly dispersed in the cooked rice, the seasoning is even, and the cooked rice can be fried cleanly without stickiness, appearance, taste It is a useful material for cooking fried rice with excellent texture.

Claims (2)

  A cooking ingredient for stir-fried rice in which a drying ingredient part made up of one or more kinds of dried food and a liquid seasoning part made up of individually prepared oil and liquid seasonings and liquid seasonings are separately packaged. What mix | blends the powdered fats and oils which contain an emulsifier in a part. 2. The cooking material for fried rice according to claim 1, wherein an emulsifier is blended in the liquid seasoning part.