JP2012095600A - Food to be cooked, cooked food, method for producing food to be cooked, and method for producing cooked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide food to be cooked, with which easy-to-eat and delicious cooked food which has savory flavor and sustained crunchy palate feeling and which is prevented from getting excessively burnt when seasoned deep fried bean curd is cooked, is easily obtained.SOLUTION: The food to be cooked 1 is obtained by: inserting a brush 17 to which seasoning or sauce 13 adheres, into the inside of the deep-fried bean curd 5 through its opening part 3; applying the seasoning or sauce 13 all over the inside surface 15 of the deep-fried bean curd 5 or over the entire periphery thereof; and filling the inside of the deep-fried bean curd 5 with assorted things-mixed boiled rice 7 through its opening part 3. The food to be cooked 1 is roasted with a microwave oven or the like until the outer surface of the deep-fried bean curd 5 gets burnt and the assorted things-mixed boiled rice 7 is sufficiently warmed up.

Description

  The present invention relates to a heating food in which fried rice is packed with rice and the like, a method for producing the heated food, a heated food in which fried rice is filled with rice and the like, and a method for producing the heated food.

  The foodstuff which fried rice stuffed with rice is heated and eaten, for example until the surface of fried chicken gets burnt (for example, refer to patent documents 1). When heated until the surface of the fried chicken is burnt, a savory food is produced.

  And, as described in Patent Document 1, for example, as described in Patent Document 1, the heated food in which fried rice is stuffed with rice is seasoned with a seasoning liquid (for example, boiled fried chicken with seasoning), and this seasoned fried chicken It is possible to make fried deep-fried rice that is stuffed with rice and then baked in an oven or tempered with a heated iron plate until the fried food is burnt (first method). Or, stuffing rice in the deep-fried food, seasoning the surface of the deep-fried food, baking the deep-fried rice until it gets burnt, baking it in the oven, or making it strange with a heated iron plate (Second method). Also, stuff the rice in the fried food, bake the fried food that has been stuffed with rice until it gets burnt in the oven, or cook it with a heated iron plate, and finally add the seasoning to the outer surface of the fried food. (Third method).

Utility Model Registration No. 3098494

  By the way, it is preferable that such heated food has a crispy texture. The crispy texture can be obtained by heating the fried food so that it is not over-burned. However, if the heated food is made by the first or second method, the outer surface of the fried food will be baked before it is baked or tempered. Since the seasoning is added to the food, when it is baked or tempered, the seasoning may be burnt too much before the fried chicken is sufficiently heated, which may reduce the taste of the heated food. In particular, when baking or stir-fry what is frozen, it takes a long time to heat the whole, so there is a great risk that the seasoning will be burnt too much. In this regard, if the third method is employed, the seasoning is added to the fried chicken after it has been baked or tempered so that it is not too scorched, so a crisp feeling can be obtained without scorching the seasoning. However, when the food for heating in which fried rice is stuffed with rice is sold as, for example, frozen food so that it can be baked or tempered in the purchased home, After the buyer has baked or tempered, the seasoning must be applied to the fried food, and if you try to grab it by hand, your hands will be dirty with the seasoning you just added, so you can eat easily As the value is reduced. In addition, in the case of providing heated foods that are fried with rice in fast food stores, etc., the seasoning is prepared in the fast food stores etc. immediately after baking or frying the food for heating in which fried rice is packed. Must be attached to the deep-fried food, making it difficult to provide food at fast food stores, etc. It is. Even if you grab it by hand through a wrapping paper, it is difficult to eat because the wrapping paper has a seasoning, and the seasoning on the wrapping paper is wasted. Moreover, if the seasoning is applied after the fried chicken is baked, the crispness is lost in a short time.

  Accordingly, the present invention provides a food for heating that can easily produce an easy-to-eat heated food that has a crispy flavor and a persistent crispy texture when the seasoned fried chicken is not over-burned when heated, and such Heating food production method and heating food that can easily make an easy-to-eat heated food that has a crispy flavor and a persistent crispy texture when the seasoned fried food is heated when heated An object of the present invention is to provide a method for producing such a food for heating.

  In order to achieve this object, the food for heating according to the present invention is a food for heating having a bag-like fried food having an opening, and ingredients such as rice packed in the fried food from the opening. The fried food material for seasoning is attached to the inner surface of the fried chicken. The food material is preferably applied to the inner surface of the fried chicken. A food material is a liquid, paste-like or powdery food additive or seasoning for seasoning fried, such as basic seasonings such as soy sauce, miso, curry or curry sauce, demiglace sauce, white sauce, mayonnaise, etc. Processed seasonings such as sauces, eel sauce, grilled meat sauce and kimchi sauce can be used. Ingredients include rice, mixed rice, mixed rice, fried rice and other rice, hamburger, char siu, grilled meat, fried chicken, grilled chicken, side dishes such as eel, and macaroni, pasta, salmon, mashed potatoes, etc. Although it is other foodstuffs, it is good also as a foodstuff with the mixture of rice and side dishes. For example, the frying seasoning is performed by a food material or only by a food material.

  The food material is attached to the inside of the fried chicken. Therefore, the food material is not directly heated even if the fried chicken is baked or tempered. Therefore, even if the food material is attached in advance, the food material does not burn too much before the fried food is sufficiently heated. In addition, it is not necessary to add the food material to the fried food after baking, and there is no need to soil the hand with the food material when eating. A brush or the like can be used to attach the food material to the inner surface of the fried chicken. If a brush or the like is used, the food material can be easily attached to the entire inner surface. The food material can be applied to the entire inner surface of the fried chicken or a part thereof.

  Moreover, the heated food of the present invention is a heated food having a bag-like fried food having an opening, and a food such as rice packed in the fried food from the opening, on the inner surface of the fried food The food material for seasoning of the fried food is attached, and the fried food or the fried food packed with food is baked (heated) until the surface of the fried food is burnt. The food material is preferably applied to the inner surface of the fried chicken. For example, the frying seasoning is performed by a food material or only by a food material.

  Furthermore, the method for producing a food for heating according to the present invention comprises a step of preparing a bag-like fried food having an opening, a step of attaching a food material for seasoning of the fried food to the inner surface of the fried food, and a food on the inner surface. And a step of filling food such as rice from the opening into the fried chicken to which the material is adhered. The food material is preferably applied to the inner surface of the fried chicken.

  And the manufacturing method of the heated food of the present invention includes a step of preparing a bag-like fried food having an opening, a step of attaching a food material for seasoning of this fried food to the inner surface of the fried food, and a food material on the inner surface. The step of filling the fried food to which the food is attached into the fried food, such as rice, from the opening, and baking the fried food or the fried food filled with the food until the surface of the fried food filled with the food is burnt (heated) And a step of preparing a bag-like deep-fried food having an opening and having a food material for frying seasoned on the inner surface, and the food material adhering to the inner surface. The step of filling the frying with the food, such as rice, from the opening, and the step of baking (heating) the frying or the frying of the food until the surface of the frying fried with food is burnt And also with It is. The food material is preferably applied to the inner surface of the fried chicken.

  In the present invention, for example, a single fried chicken is used. In addition, the food material is attached only to the inner surface of the fried chicken. Alternatively, the food material is applied to the inner surface of the fried food and not to the outer surface.

  ADVANTAGE OF THE INVENTION According to this invention, when the seasoned fried food is heated, it is easy to obtain an easy-to-eat and delicious heated food that is not too burnt and has a fragrant flavor and a continuous crispy texture.

It is a perspective view of the food for heating which concerns on this invention. FIG. 2 is a perspective view of a heated food according to the present invention manufactured or made by heating the food for heating of FIG. 1. It is sectional drawing of the food for heating of FIG. It is a perspective view of the food for a heating using the triangular fried food. It is a figure for demonstrating the manufacturing process of the foodstuff for heating which concerns on this invention. It is a figure which shows the example of a change of the food for heating. It is a figure which shows another example of a change of the food for a heating. It is sectional drawing of the foodstuff for heating shown in FIG.

  Hereinafter, embodiments for carrying out the present invention will be described with reference to the drawings.

  FIG. 1 is a perspective view of a food for heating according to the present invention, FIG. 2 is a perspective view of the food for heating according to the present invention manufactured or made by heating the food for heating of FIG. 1, and FIG. It is sectional drawing of foodstuffs.

  The heating food 1 is configured by filling mixed rice 7 in a bag-like fried chicken 5 having an opening 3. The fried chicken 5 is formed by cutting one side edge portion (here, the short side edge portion) of one piece of square-shaped (here rectangular) fried (square-shaped closed bag) into the opening 3. However, as shown in FIG. 4, it is also possible to use a triangular shape obtained by dividing one square-shaped fried chicken into two equal parts along a diagonal line, as shown in FIG. 4. Alternatively, a semi-circular dish obtained by dividing a round fried chicken into two equal parts can be used, and the food 1 for heating is baked in, for example, an oven until the burned rice 9 is attached to the outer surface of the fried chicken 5 and the mixed rice 7 is sufficiently warmed. Thus, the seasoning or sauces 13 are applied in advance to the inner surface 15 of the fried chicken 5 (see FIG. 5), so that they can be eaten immediately after being baked in the oven.

  FIG. 5 is a diagram for explaining the production process of the heating food 1 according to the present invention.

  In order to manufacture the food 1 for heating, first, the bag-like deep-fried fried food 5 which has the opening part 3 is prepared, and the bake 17 which the seasoning or sauces (here paste-like white sauce) 13 adhered is used as the opening part. 3 is inserted into the deep frying 5 and the seasonings or sauces 13 are applied to the entire inner surface 15 or the entire circumference of the deep frying 5 (FIG. 5a). The seasonings or sauces 13 are applied only to the inner surface 15 of the fried chicken 5 and are not applied to the outer surface. It should be noted that a spatula, measuring spoon or butter knife may be used in place of the brush 17. Next, the mixed rice 7 is stuffed from the opening 3 into the deep-fried fried chicken 5 having the seasoning or sauces 13 applied to the inner surface 15 (FIG. 5b). At this stage, it can be sold as the food 1 for heating, but it can also be frozen to be frozen (FIG. 5c). In the case of frozen food, it takes time to warm the mixed rice 7 sufficiently, but the seasoning or the sauce 13 does not burn too much before the mixed rice 7 is heated. In addition, as shown in FIG. 6 (the seasoning or the sauce 13 is highlighted and displayed), when the seasoning or the sauce 13 is not desired to be mixed and soaked in the rice 7, the seasoning or the sauce (fried tofu) is used. In order to prevent exudation of mixed food 13 (food ingredients such as rice) 7 into the fried chicken 5, the partition material 19 (here lettuce is used, You may stuff the mixed rice 7 after laying the (good).

  The heating food 1 manufactured in this way is baked in an oven to obtain a heating food 11. The heating food 1 is heated by a general consumer who has purchased the heating food 1, or the heating food 11 is heated. Sometimes it is done at a store such as a fast food restaurant.

  The mixed rice 7 is a mixture of cooked rice, boiled octopus, mushrooms, green miso, chopped ham or bacon, corn, etc., but instead of the mixed rice 7, pilaf, fried rice, etc. ) Can also be used as a foodstuff. Or as shown in FIG.7 and FIG.8, the rice 21 and the hamburger 23 can also be used as a foodstuff stuffed in the fried chicken 5. FIG. Here, paste-like demiglace sauce is used as the seasoning or sauce 25. The seasonings or sauces 25 may be applied to the entire circumference of the inner surface 15 of the fried chicken 5, but here it is applied only to the half circumference of the inner surface 15 (for example, the half circumference on the hamburger 23 side).

  The present invention can be applied to a simple heated food eaten at home or a heated food provided in a store.

1 Food for heating 3 Opening 5 Fried chicken 7 Mixed rice (food)
11 Heated food 13, 25 Seasonings or sauces (food materials)
15 Inner surface 21 Rice (food)
23 Hamburger (food ingredients)

Claims (10)

A food for heating having a bag-like fried food having an opening, and ingredients such as rice packed in the fried food from the opening,
A food for heating, characterized in that a food material for seasoning the fried chicken is attached to the inner surface of the fried chicken.   The food for heating according to claim 1, wherein the food material is attached to the inner surface of the fried chicken by being applied. A heated food having a bag-like fried food having an opening, and ingredients such as rice packed in the fried food from the opening,
The fried food material for seasoning is attached to the inner surface of the fried chicken,
A heated food characterized in that it is baked until the surface of the fried chicken is burnt.   The heated food according to claim 3, wherein the food material is attached to the inner surface of the fried chicken by being applied. A method for producing a food for heating,
Preparing a bag-like fried chicken having an opening;
Attaching the food material for seasoning of the deep-fried food to the inner surface of the deep-fried food,
And a step of stuffing food such as rice from the opening into the fried food with food material adhering to the inner surface.   The method for producing a food for heating according to claim 5, wherein the food material is attached to the inner surface of the fried chicken by being applied. A method for producing a heated food comprising:
Preparing a bag-like fried chicken having an opening;
Attaching the food material for seasoning of the deep-fried food to the inner surface of the deep-fried food,
Packing food such as rice from the opening into the fried food with food material attached to the inner surface;
And a step of baking until the surface of the fried food packed with food is burnt.   The method for producing a heated food according to claim 7, wherein the food material is attached to the inner surface of the fried chicken by being applied. A method for producing a heated food comprising:
A step of preparing a bag-like fried food having an opening and having a food material for frying seasoned on the inner surface;
Packing food such as rice from the opening into the fried food with food material attached to the inner surface;
And a step of baking until the surface of the fried food packed with food is burnt.   The method for producing a heated food according to claim 9, wherein the food material is attached to the inner surface of the fried chicken by being applied.

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