JP2019213496A - Tower type curry rice and manufacturing method of tower type curry rice - Google Patents

Abstract

To provide a tower type curry rice of which a part of rice is attractive and provide rich taste and a manufacturing method therefor.SOLUTION: It has a rice part 10 having a columnar shaped first layer 11 formed with containing rice R mounted on a supporting surface S, a second layer 12 mounted on the first layer 11 and formed with containing ingredients G, a columnar shaped third layer 13 mounted on the second layer 12 and formed with containing rice R, and a curry roux 20 arranged so as to cover at least a part surrounding of the first layer 11 and not to reach surrounding of the second layer 12 on the supporting surface S.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a tower-type curry rice and a method for producing a tower-type curry rice.

  In general, curry rice is prepared by placing rice on a plate and currying over or beside it. At this time, the rice has a color contrast with the color of the curry roux.

Japanese Utility Model Publication No. 51-145385

  However, it is the curry roux's scent and color that is both appetizing and entertaining in curry and rice. The rice was almost white and served relatively flat on the plate, serving little appetite and was of little interest. In addition, it was the taste of curry roux that affected the taste when actually eaten.

  In order to make the appearance of the rice part interesting, there is also a method in which the rice is arranged using molds of various shapes. However, in general, the shape of the mold for placing the rice was such that the longitudinal section was made semicircular or trapezoidal so that the rice could easily come off, so that the opening was widened on the opening side. . Then, after filling the rice from the opening side, the opening side was laid down on a plate, and the rice was removed from the mold to perform the serving.

  For this reason, the rice arranged was merely a flared mountain shape, and did not give an impression that was much different from the case where normal rice was heaped. Even if rice was served using such a mold, there was almost no change in taste.

  An object of the present invention is to provide a tower-type curry rice and a method for producing the tower-type curry rice, which make it possible to give attention to a portion of the rice that is intriguing and interesting.

  In order to achieve the object as described above, the curry rice of the present invention is placed on a support surface, a first layer having a pillar shape formed including rice, and placed on the first layer, A rice portion having a second layer formed including ingredients, a third layer having a columnar shape formed on the second layer and including rice, and on the support surface, And a cover that covers at least a part of the periphery of the first layer and is arranged so as not to reach the periphery of the second layer.

  The rice part may have a cylindrical shape. The second layer may be exposed so as to be visible from a side surface of the rice portion. A topping may be placed on the rice portion. The upper surface of the rice portion may have a flat surface.

  The axial length of at least one of the first layer and the third layer may be at least twice the axial length of the second layer. The axial length of the rice portion may be 5 cm or more.

  The ingredients may include raw vegetables. The ingredients may include at least one of spices and herbs.

  In the method for producing curry rice of the present invention, a column-shaped first layer is formed by placing a cylindrical frame on a support surface, putting rice in the frame, and compressing with a pressing die, The second layer is formed by putting the ingredients into the frame mold and compressing with a pressing mold, and then putting rice into the frame mold and compressing with a pressing mold to form a third layer having a columnar shape. Is formed, and after removing the pressing mold and the frame mold, curry is poured on the support surface so as to cover at least a part of the periphery of the first layer and not to reach the periphery of the second layer. . In addition, you may put a topping on the said rice part.

  According to the present invention as described above, it is possible to provide a tower-type curry rice and a method for producing a tower-type curry rice, in which a portion of rice invites appetite and makes the appearance entertained, and gives richness to taste.

Overall perspective view showing a tower type curry rice in the embodiment. Side view showing a tower type curry rice in the embodiment Photo showing an example of rice section arrangement according to the embodiment Photo showing an example including a menchikatsu as a topping of the embodiment Photo showing an example including roast beef as a topping of the embodiment Photo showing other examples of toppings of the embodiment The perspective view which shows the type | mold used for manufacture of the tower type curry rice of embodiment. Explanatory drawing which shows the manufacturing procedure of the curry rice of the embodiment. The flowchart which shows the manufacturing procedure of the curry rice of embodiment.

[Constitution]
[Overview]
A mode for carrying out the present invention (hereinafter, referred to as “the present embodiment”) will be specifically described with reference to the drawings.

  This embodiment is a tower-type curry rice having a rice portion 10 and a curry 20 as shown in the perspective view of FIG. 1 and the side view of FIG. The rice part 10 is a part in which the rice R and the ingredient G are formed in a pillar shape on the support surface S. The support surface S is a surface on which the tower type curry rice is arranged (see FIG. 2). A member having such a support surface S is a support. In this embodiment, a dish D is used as a support. The plate D of the present embodiment is circular, and has a flat support surface S formed at the center recessed from the edge.

  The column shape is a three-dimensional shape in which the outer periphery is surrounded by a side surface that rises substantially perpendicular to the support surface S. The column shape in the present embodiment is a column shape. That is, the rice portion 10 has a columnar shape with a circular cross section orthogonal to the axial direction. Rice R is cooked or boiled rice. The ingredients G are food ingredients other than the rice R.

  The rice part 10 has a first layer 11, a second layer 12, and a third layer 13. The first layer 11 has a pillar shape including the rice R and is placed on the support surface S. The first layer 11 preferably has an axial length t1 of 2 cm or more. Hereinafter, the axial length of each of the rice portion 10, the first layer 11, the second layer 12, and the third layer 13 will be described as “thickness”.

  The second layer 12 is a layer placed on the first layer 11 and including the ingredient G. The ingredients G may include raw vegetables. For example, as the ingredient G, at least one of shredded cabbage and lettuce may be used. The ingredient G may include at least one of spices and herbs. The second layer 12 may be exposed so as to be visible from the side surface of the rice portion 10. The thickness t2 of the second layer 12 is preferably 2 cm or less.

  The third layer 13 is a column-shaped layer that is placed on the second layer 12 and includes the rice R. The thickness t3 of the third layer 13 is preferably 2 cm or more. The top of the third layer 13 has a flat surface 13a, and a topping T may be placed thereon. That is, the topping T may be placed on the rice portion 10. Further, the upper surface of the rice portion 10 may have a flat surface 13a. The flat surface 13a may be the entire upper surface of the rice portion 10 or may be partially recessed to be a flat surface. Topping T is a food material other than rice R. The topping T preferably contains meat. Meat broadly includes animal meat. For example, as the topping T, foods fried with clothes such as menchikatsu may be used. Further, for example, as the topping T, at least one of roast beef, barbecue chicken, prosciutto, chili konkan, and bacon may be used.

  The thickness of at least one of the first layer 11 and the third layer 13 is preferably at least twice the thickness t2 of the second layer 12. The thickness t0 of the rice portion 10, that is, the total thickness of the first layer 11, the second layer 12, and the third layer 13 is preferably 5 cm or more. In the present embodiment, since the rice portion 10 has a columnar shape as a whole, the first layer 11, the second layer 12, and the third layer 13 have the same axis and diameter. The diameter r of the rice portion 10 is preferably 10 cm or more. The diameter here is the diameter of a cross section orthogonal to the axis.

  Curry roux 20 is a fluid mainly composed of spices. The curler 20 covers at least a part of the periphery of the first layer 11 on the support surface S, and is arranged so as not to reach the periphery of the second layer 12. In the present embodiment, a part of the side surface of the first layer 11 on the side of the support surface S is immersed in the curler 20, but the other side surface of the third layer 13, the side surface of the second layer 12, The side surface of the first layer 11 is not immersed in the curry 20. The topping T is also not immersed in the curry 20. Although the curry 20 may reach all the side surfaces of the first layer 11, it is preferable that the curler 20 does not reach the second layer 12.

[Specific examples of arrangement]
FIGS. 3 to 6 show examples of the arrangement of the tower type curry rice as described above. FIG. 3 shows the rice unit 10 placed on the support surface S on the dish D. The ingredients G in the rice portion 10 are shredded cabbage and roasted minced meat. As described above, the ingredient G is exposed from the side surface of the rice portion 10.

  FIG. 4 shows an example in which a topping T includes a cutlet. This topping T is not immersed in the curry 20. The ingredient G is exposed from the side surface of the rice portion 10. FIG. 5 is an example including a roast beef as the topping T. In this case, since the topping T is decorated so as to cover the top surface and the side surface of the rice portion 10, the ingredient G is not exposed. 6A is an example including barbecue chicken as a topping T, FIG. 6B is an example including raw ham as a topping T, FIG. 6C is an example including chili concan as a topping T, FIG. 6 (D) is an example including bacon as the topping T.

[Production method]
The method of manufacturing the tower type curry rice of the present embodiment as described above is as follows.
[Type]
First, the mold 30 used for manufacturing the present embodiment will be described with reference to FIG. The mold 30 is an instrument for forming the outer shape of the rice portion 10. The mold 30 has a frame mold 31 and a pressing mold 32.

  The frame mold 31 is a cylindrical member for forming the outer periphery of the rice portion 10. The frame mold 31 of the present embodiment has a cylindrical shape with both ends opened. The axial length of the frame mold 31 is equal to or longer than the axial length of the rice portion 10. The axial length of the frame mold 31 is preferably, for example, a length exceeding 5 cm. As an example, the frame mold 31 of the present embodiment has an axial length of 9 cm. The inner diameter of the frame mold 31 of the present embodiment forms the diameter of the rice portion 10. Therefore, it is preferable that the inner diameter of the frame mold 31 is, for example, 10 cm or more. The inner diameter of the frame mold 31 of the present embodiment is 11.7 cm.

  The pressing die 32 is a member that compresses the rice R put into the frame die 31. The pressing die 32 has a lid 32a, a pressure contact portion 32b, and a handle 32c. The lid 32 a is a disk-shaped member having a diameter common to the outer diameter of one end of the frame mold 31. The press contact portion 32b is a columnar member inserted into the frame mold 31. Note that the pressing die 32 may be used to press and solidify the component G.

  The outer diameter of the press-contact portion 32b is substantially the same as the inner diameter of the frame die 31, and is formed so as to be slidable in the frame die 31. One end face of the press contact portion 32b is provided coaxially with one plane of the lid 32a. The other end surface of the press contact portion 32b is a circular flat surface F. This flat surface F forms a flat surface 13 a on the upper surface of the rice portion 10.

  In addition, it is preferable to prepare a plurality of types of press dies 32 having different axial lengths of the press contact portions 32b in accordance with the axial length of the target formed by compaction. In the present embodiment, two types of press die 32A and press die 32B are prepared. As described above, by properly using the plurality of types of pressing dies 32A and 32B having different axial lengths of the press contact portions 32b, compression of different thicknesses can be performed easily and accurately.

  In other words, when the pressing portion 32b is inserted into the frame mold 31 and the lid 32a comes into contact with the end of the frame mold 31, the length between the support surface S and the flat surface F is equal to the length of the pressing mold 32A. One layer 11 has a thickness. When the pressing portion 32b is inserted into the frame die 31 and the lid 32a comes into contact with the end of the frame die 31, the length between the supporting surface S and the flat surface F of the pressing die 32B is smaller than that of the rice portion 10. It will be thick. In addition, the material of the frame mold 31 and the pressing mold 32 can be metal or synthetic resin. It is preferable that the contact portion with the rice R has a smooth surface so that the adhesion of the rice R can be prevented. As an example, the axial length of the pressing portion 32b of the pressing die 32A of the present embodiment is 6 cm, and the axial length of the pressing portion 32b of the pressing die 32B is 1.5 cm.

  The handle 32c is a member that is held by a person when the rice R is pressed by the press contact portion 32b. The handle 32c is provided so as to protrude on the other flat surface of the lid 32a, that is, on the surface on the side opposite to the press contact portion 32b. The handle 32c of the present embodiment is a substantially U-shaped member having both ends attached to the lid 32a.

[Manufacturing procedure]
Next, a manufacturing procedure of the tower type curry rice of the present embodiment will be described with reference to the explanatory diagram of FIG. 8 and the flowchart of FIG.

  First, the frame mold 31 is placed on the support surface S of the dish D in a direction in which its axis is substantially perpendicular to the support surface S (FIG. 8A, FIG. 9, step S101). Rice R is put into the frame mold 31 (FIG. 8B, FIG. 9, step S102). The pressing portion 32b of the pressing die 32A is inserted into the frame die 31 to compress the rice R (FIG. 8C, FIG. 9, step S103). The cylindrical first layer 11 is formed by removing the pressing mold 32A from the frame mold 31 (FIG. 8D, FIG. 9, step S104).

  Next, the ingredient G is put into the frame die 31 (FIG. 8E, FIG. 9, step S105). The pressing member 32b of the pressing die 32A is inserted into the frame die 31 to compress the component G (FIG. 8 (F), FIG. 9, step S106). By removing the pressing mold 32A from the frame mold 31, the cylindrical second layer 12 is formed (FIG. 8 (G), FIG. 9, step S107).

  Then, the rice R is put into the frame mold 31 (FIG. 8 (H), FIG. 9, step S108). The pressure contact portion 32b of the pressing die 32B is inserted into the frame die 31 to compress the rice (FIG. 8 (I), FIG. 9, step S109). By removing the pressing die 32B from the frame die 31, a third layer 13 having a columnar shape is formed (FIG. 8 (J), FIG. 9, step S110).

  By lifting the frame mold 31, the rice portion 10 including the first layer 11, the second layer 12, and the third layer 13 is formed on the support surface S of the dish D (FIG. 8K). FIG. 9 step S111). Further, a part of the periphery of the first layer 11 is covered on the support surface S, and a curry 20 is poured so as not to reach the periphery of the second layer 12 (FIG. 8 (L), FIG. 9, step S112). The topping T may be placed on the third layer 13 of the rice part 10 formed as described above. In addition, the step of compressing the component G by the pressing die 32A is omitted, and after the component G is put on the first layer 11, rice R is put in, and the material G is compressed by the pressing die 32B. The layer 12 and the third layer 13 may be formed simultaneously.

[Effects]
(1) The tower-type curry rice of the present embodiment is placed on the support surface S, is placed on the first layer 11 having a columnar shape including the rice R, and is placed on the first layer 11, and the ingredients A rice layer 10 having a second layer 12 formed on the second layer 12 and a third layer 13 having a columnar shape formed on the second layer 12 and including a rice R; And a curler 20 which covers at least a part of the periphery of the first layer 11 and is arranged so as not to reach the periphery of the second layer 12.

  As described above, since the rice portion 10 has a shape rising from the curler 20 into a column shape, the rice portion 10 attracts more attention than the case where the rice portion 10 is simply arranged in a mountain shape, and the first layer 11 and the first layer 11 The ingredients G of the second layer 12 arranged between the rice R of the third layer 13 add richness to the taste of the rice R. Moreover, since the curry roux 20 does not reach the second layer 12, the ingredient G is not immersed in the curry roux 20. For this reason, the person who eats the tower-type curry rice can enjoy the taste and aroma of the ingredient G separately from the curry roux 20, or can mix and enjoy the curry roux 20 and the ingredient G at a desired time. That is, the first layer 11 functions as a lift-up unit that lifts the ingredient G apart from the curry 20.

  By forming the rice portion 10 in a pillar shape, the side surfaces of the rice R can be decorated with the ingredients G, the toppings T, and the like. By forming the rice portion 10 upright from the support surface S, the image of the conventional curry rice is wiped out, and a novel style expression is created. Furthermore, on the support surface S side of the rice portion 10, by arranging the curry roux 20 so as to be in contact with the whole circumference, the portion where the rice portion 10 and curry roux 20 are in contact draws a uniform arc, and the visual as a dish is displayed. Become beautiful. For example, when the tower-type curry rice of the present embodiment is provided at a store or the like, if the taken image is made public on the net, the appearance will be good and eye-catching, and a so-called Instagram-friendly menu will be provided. Become. Therefore, a menu that contributes to an increase in the number of accesses can be provided. It can be expected that the number of visitors to the store will increase. Further, since the rice portion 10 has a columnar shape, it can be easily formed by compacting the rice portion 10 in the cylindrical frame mold 31 as described above.

(2) The rice part 10 has a cylindrical shape. For this reason, even when viewed from any angle of 360 °, the shape is uniform, so that even when viewing and eating with a plurality of people from the surroundings, everyone can enjoy the same way. For example, from any direction of 360 °, it is possible to eat together with the curry 20 while breaking the rice portion 10 neatly.

(3) The second layer 12 has a portion that is exposed so as to be visible from the side surface of the rice portion 10. For this reason, the appearance of the side surface of the rice portion 10 is not simple, the contrast between the rice R and the color of the ingredient G can be enjoyed, and the kind of the ingredient G can be clearly recognized. .

(4) A topping T is placed on the rice portion 10. For this reason, in addition to the ingredient G, the appearance and taste of other ingredients can be enjoyed. Since the topping T can be placed on the rice portion 10 so as not to be immersed in the curry roux 20, it is suitable for those who do not immerse the topping T in the curry roux 20 or those who want to immerse them in the curry roux 20 at a desired time. I have. For example, fried foods with clothes such as menchikatsu are prevented from being soaked in the curry roux 20 from the beginning, and the crispyness of the clothes can be maintained. That is, the rice part 10 functions as a second lift-up part that separates the topping T from the curry 20. The topping T can be placed on the most eye-catching places that are not hidden by the curry roux 20 and the rice R, so that the use of meat, fish, and the like can further excite the appetite.

(5) The upper surface of the rice portion 10 has a flat surface. For this reason, the topping T can be placed more easily and beautifully than the rice arranged in a mountain shape.

(6) The axial length of at least one of the first layer 11 and the third layer 13 is at least twice the axial length of the second layer 12. For this reason, together with the sandwiched ingredients, the rice is not thinned like a rice burger to be eaten with a bite, and the volume of the curry rice as rice can be secured. In addition, when the food is broken by a spoon or the like from the side, the ratio between the rice R and the ingredients G can be kept constant to some extent. Can be maintained good.

(7) The axial length of the rice part 10 is 5 cm or more. Therefore, the image of the upright tower can be given more reliably.

(8) The ingredients G include raw vegetables. For this reason, since the ingredient G is prevented from being immersed in the curry roux 20 from the beginning, the crisp feel and freshness of the raw vegetables can be maintained.

(9) The ingredient G contains at least one of spices and herbs. For this reason, since the ingredient G is prevented from being immersed in the curry roux 20 from the beginning, it is possible to enjoy a fragrance different from that of the curry roux 20.

[Other aspects]
The present invention is not limited to the above-described embodiments as they are, and can be embodied by modifying the components in an implementation stage without departing from the scope of the invention. Various inventions can be formed by appropriately combining a plurality of constituent elements disclosed in the above embodiments. For example, some components may be deleted from all the components shown in the embodiment. Further, components of different embodiments may be appropriately combined.

(1) One preferred embodiment of the size of the rice portion 10 and the first layer 11 is that the rice portion 10 has a thickness of 5.7 cm, a diameter of 11.7 cm, and a thickness of the first layer 11 of 2.1 cm. is there. The thickness of the rice portion 10 is 7.5 cm, the diameter is 11.7 cm, and the thickness of the first layer 11 is 3.0 cm. In consideration of an appropriate amount for one serving, the diameter of the rice portion 10 is preferably 10 cm or more and 13 cm or less, and the thickness of each of the first layer 11 and the third layer 13 is preferably 1.8 cm or more and 4 cm or less. . However, the present invention is not limited to the sizes shown above. The thicknesses of the first layer 11 and the third layer 13 may be common or different.

  As the thickness of the rice portion 10 increases, the height from the support surface S increases, and the rice portion 10 attracts attention. However, it is necessary to have a thickness that can stand upright on the support surface S and that does not fall down in the process of being carried by the clerk. For this reason, for example, it is preferable that the thickness of the rice portion 10 be three times or less the diameter.

(2) Since the rice portion 10 only needs to include the first layer 11, the second layer 12, and the third layer 13, the rice portion 10 further includes the layer formed including the rice R and the material G. Layers may be stacked. Further, the shapes of the rice portion 10, the first layer 11, the second layer 12, and the third layer 13 are not limited to the columnar shapes. The shape may be an elliptical column, a prism, or a column having a cross section with a hollow on the side like a star. The shape may be a prismatic shape or a shape with rounded corners.

  In addition, since the rice part 10, the first layer 11, the second layer 12, and the third layer 13 are formed of various foods such as the rice R and the ingredient G, the shape exactly as described above is obtained. It is difficult to do so, and the size of each part should be understood including some width. That is, when measuring a portion corresponding to the diameter or thickness, it is sufficient that there is a portion having the above size, and distortion, chipping, swelling, or the like may occur in a part.

  For example, a layer containing rice R, such as the first layer 11 and the third layer 13, is relatively easily solidified in shape depending on the mold, but since the rice R itself is soft, distortion or the like may occur after molding. is there. Further, the layer containing the ingredient G is hard to be hardened by the mold. Therefore, like the second layer 12, the layer of the ingredient G included in the completed rice portion 10 may have a dent, protrusion, or the like from the side surface of the rice portion 10.

(3) Ingredients used as the rice portion 10, curry roux 20, topping T, and ingredients G are not limited to those described above. Rice R may be any cereal used as rice for curry rice. For this reason, wheat and millet are also included in the rice R. Further, other ingredients may be mixed with the rice R. For example, the rice R of the first layer 11 and the third layer 13 may contain beans, seasonings, ingredients, and the like.

(4) Since the support only needs to have the support surface S, it is not limited to the dish D shown in the above embodiment. The dish D may have a shape different from a circle such as a square shape, a polygonal shape, and an elliptical shape. Further, it may be a so-called dish, such as a cup or a bowl, or a flat plate.

Reference Signs List 10 Rice portion 11 First layer 12 Second layer 13 Third layer 13a Flat surface 20 Currair 30 Mold 31 Frame mold 32 Press mold 32A Press mold 32B Press mold 32a Cover 32b Press-contact portion 32c Handle D Plate F Flat surface G R Rice S Support surface T Topping

Claims (11)

A pillar-shaped first layer mounted on the support surface and including rice,
A second layer mounted on the first layer and including a component,
A pillar-shaped third layer mounted on the second layer and containing rice,
A rice part having
Curry roux on the support surface, covering at least a part of the periphery of the first layer, and arranged so as not to reach the periphery of the second layer;
A tower type curry rice characterized by having:   The said rice part is a column shape, The tower-type curry rice of Claim 1 characterized by the above-mentioned.   3. The tower-type curry rice according to claim 1, wherein the second layer has a portion that is exposed so as to be visible from a side surface of the rice portion. 4.   The tower type curry rice according to any one of claims 1 to 3, wherein a topping is placed on the rice portion.   5. The tower-type curry rice according to claim 1, wherein an upper surface of the rice portion has a flat surface. 6. The axial length of at least one of the first layer and the third layer is:
The tower-type curry rice according to any one of claims 1 to 5, wherein the length is at least twice the axial length of the second layer.   7. The tower-type curry rice according to claim 1, wherein the length of the rice portion in the axial direction is 5 cm or more.   The tower-type curry rice according to any one of claims 1 to 7, wherein the ingredients include raw vegetables.   The tower-type curry rice according to any one of claims 1 to 8, wherein the ingredient includes at least one of spices and herbs. Place a cylindrical frame on the support surface,
By putting rice in the frame mold and compressing it with a pressing mold, a column-shaped first layer is formed,
The second layer is formed by putting the ingredients into the frame mold and compressing with a pressing mold,
By putting rice in the frame mold and compressing it with a pressing mold, a column-shaped third layer is formed,
After removing the pressing mold and the frame mold, on the support surface, cover at least a part of the periphery of the first layer, and pour curry so as not to reach the periphery of the second layer,
A method for producing a tower-type curry rice.   The method for producing a tower-type curry rice according to claim 10, wherein a topping is placed on the rice portion.