JP3060028U - Fried rice bowl - Google Patents

Abstract

(57) [Summary] [Purpose] Maintains the fresh texture even when re-heated in a microwave oven and eaten as fried rice such as refrigerated preserved bowls and fried bowls sold at convenience stores. You can bring out the flavor and fragrance of the bowl while you do it. [Structure] In a deep-fried rice bowl that puts fried food such as tempura 1 and fry 5 on rice 2 served in a container,
Seasonings 3 as a and 3b were interposed between rice 2 and fried food, and refrigerated.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to fried rice bowls such as a tempura bowl with tempura on rice and a fry bowl with fry on rice.

[0002]

[Prior art]

 One of the representatives of so-called bowls is Tendon, a dish combining cooked rice and tempura. As is well known, this tempura bowl is filled with rice cooked in a bowl and tempura with shrimp, squid, white fish, squash, sweet potato, shishito, etc. is served as appropriate, and finally served from the top. (Don bowl).

[0003] The deliciousness of tempura is the matching of tempura, rice and rice bowl compared to eating tempura separately with rice. There is a sense of unity. When eating tempura separately from rice, the soup is called “ten-tsuyu”.

[0004] In addition, since tendon has been a popular food since ancient times, in recent years, it has become popular to sell this tendon in a plastic container at a convenience store or the like.

[0005] In this case, the tempura bowl produced at a factory or the like is arranged in a store in a refrigerated state. Then, the customer uses the microwave oven in the store after the fee is settled, or brings back a cold one and uses the microwave oven at home to warm the tempura just before eating before eating. Because this tempura is easy to eat, it has been supported by a wide range of consumers, from salariesmen and office workers, who have no time, to children and the elderly.

[0006]

[Problems to be solved by the invention]

 However, the chilled preserved tempura bowls sold at convenience stores and other places have the crispy texture of the freshly fried tempura because the tempura is hung on top of the tempura in advance. However, even if this tempura was a small amount, the amount of rice that permeated the rice was larger than that left on the tempura side, so that the rice was soaked and had an unpleasant texture. In particular, as described above, when reheating using a microwave oven, the rice is often soaked and the texture is worse.

[0007] Thus, it is conceivable to prevent the sauce from soaking into the tempura or rice by selling the sauce in another small container or small pouch, but this is troublesome and increases the cost. It is also troublesome and cumbersome on the side.

[0008] In addition to the above-mentioned tendon, convenience stores and the like also sell bowls called “fried bowl” in which tonkatsu and croquettes are placed on rice. In addition, since the sauce is hung on the fry in advance, the texture of the fry is lost, and since the sauce soaks into the rice, the texture is still poor.

An object of the present invention is to solve the above-mentioned disadvantages of the conventional example and to reheat in a microwave oven as a fried rice bowl such as a chilled-preserved tempura bowl or a fried bowl sold at a convenience store or the like and eat the food. Even so, there is a need to provide a deep-fried rice bowl that can bring out the flavor and savoryness of the rice bowl while maintaining the fresh texture.

[0010]

[Means for Solving the Problems]

 In order to achieve the above object, the present invention firstly, in a deep-fried rice bowl in which fried foods such as tempura and fry are placed on rice in a container, a seasoning body that has been roughened between the rice and the fried foods. The gist of the present invention is that it is refrigerated and stored.

[0011] Second, as a tempura bowl, a strip-shaped seasoning body containing a tempura sauce component is interposed between the rice piled in a container and the tempura placed on the tempura bowl, and refrigerated. Tossed or chilled rice, mash the sauce ingredients, mix the crushed and finely seasoned ingredients, put this in a container, place the tempura on it and store it refrigerated The gist is that.

Third, as a fried bowl, a strip-shaped seasoning body made of a frying sauce component is interposed between the rice piled in a container and the fry placed on the rice bowl, and refrigerated. Saved or chilled rice, fry sauce ingredients are crushed, crushed and mixed with fine seasonings, put in a container, put a fry on it and refrigerate The gist is that they have been saved.

Fourth, as a further modification of the fried bowl, a seasoning body containing a fried sauce ingredient is interposed between the rice piled in the container and the vegetables and fries placed thereon, Put the ingredients in a refrigerator or chilled rice, fry sauce ingredients, crush this and mix it into finely seasoned ingredients, put this in a container, place vegetables and fries on it The gist is that it is stored refrigerated.

According to the first aspect of the present invention, the seasoning body becomes a so-called gelatinous mass as dust and is interposed between the fried food and the rice, so that it does not soak into the rice as it is. When placed on warm rice, or when the rice is heated with an electronic range, etc., the part that has been melted by heat will slightly soak into the rice, and the unique taste of the bowl will be preserved. Secured here. In addition, when eaten, the dust can create the texture of a deep-fried fried food directly on the bowl, and the unique flavor and aroma of the bowl will not be impaired .

According to the second aspect of the present invention, in the same manner as the above-mentioned operation, the seasoning sauce (bowl sauce), which is a seasoning, is soaked as a so-called gelatinous mass between the tempura and the rice. Therefore, it does not soak into rice as it is. This nigari can be slightly soaked when put on hot rice, and the deliciousness that can be obtained with Tendon is secured here. In addition, when eaten, the dusty part can create the texture of a tempura as if directly attached to the tempura on the spot, without sacrificing the unique flavor and aroma of tempura.

[0016] In particular, as a representative example of a product that has been manufactured for some time, as a typical example of a refrigerated stored bowl sold in a convenience store or the like, when heated in a microwave oven, the dust melts properly. The flavor and aroma of the rice bowl can be brought out while maintaining the crunchiness of the tempura, and the deliciousness of the rice bowl is not lost.

[0017] Furthermore, it is also possible to store frozen products, which makes it possible to extend the storage period of frozen foods. In particular, when frozen food is used, it can be eaten as it is when it is thawed and freshly made.At that time, the dust between tempura and rice is also thawed, and only a part of the surface is melted. The soup is soaked in the tempura and rice side, so that the tempura, rice and rice bowl (tempura) can be properly matched.

According to the fifth aspect of the present invention, as in the operation of the second aspect, the frying sauce component, which is a seasoning, is solidified into a solid and interposed between the fry and the rice. It does not soak into the rice and does not impair the texture of the fry, so you can enjoy the texture as if you had added the sauce directly to the fry on the spot. In particular, even if it has been manufactured for some time, such as refrigerated products sold at convenience stores, etc., it can maintain the texture of the fries and impair the taste obtained from the fried rice bowl. There is no.

According to the present invention as set forth in claims 3 and 6, in addition to the above-mentioned effects, the dust is in a strip shape, so that it is easy to handle. The distribution can be evenly distributed, and the work can be easily and instantly arranged without any hassle.

According to the present invention as set forth in claims 4 and 7, since the seasoning solidified as dust is crushed into granules and mixed with rice, a mixed rice-like element can be produced. It can be a novel food that does not exist. In addition, cold rice is used for mixing, so there is no chance that the dust will melt into the rice side and make the rice fluffy.

[0021] In this case, the rice side is sufficiently seasoned, so that eating tempura or fry together with rice may bring out the flavor and aroma of the tempura or fried bowl as a whole, thereby impairing the taste. There is no. Also, if you like, you can add a light salty taste to the tempura, or add a salt and pepper to the fry ingredients to increase the flavor.

According to the present invention as set forth in claims 8 and 9, in addition to the effects of claims 4 to 6, the vegetables are placed on the lower part of the fry, so that the oil is unique to the fry. It can soften the savoryness, provide a well-balanced nutrition, enjoy the texture of vegetables, and make it even more delicious.

[0023]

[Embodiment of the invention]

 Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. FIG. 1 is an exploded perspective view showing an embodiment of the fried rice bowl of the present invention, and FIG. 2 is a vertical side view of the same, showing a case of a tempura bowl, in which 1 denotes tempura and 2 denotes rice.

In the example shown in the figure, the ingredients of the tempura 1 are shrimp, squid, white fish, shishito, and sweet potato, which are mixed with water or water and yellow egg in tempura flour (wheat flour) in the same manner as ordinary tempura. Unraveled, fried in oil with ingredients.

The rice 2 is prepared by cooking ordinary rice such as glutinous rice, and 250 to 300 g, preferably 280 g, is put in a bowl. In the present embodiment, the bowl is, for example, about 16 cm in diameter and about 4 cm in depth, and is a synthetic resin container such as a disposable plastic used as a convenience store or the like.

In the case of a mini-tendon, the amount of rice 2 is 140 to 160 g, preferably 150 g. In this case, the size of the bowl (container) is, for example, about 14 cm in diameter and 3.5 cm in depth. Degree.

On the rice 2, a seasoning body 3, which is made of a sauce (bowl sauce) and is hardened in a gelatinous state as a dust 3 a, is placed. As the dust 3a, a strip-shaped or trimmed strip is used. And, the strip-shaped dust 3a may be a single piece having a shape corresponding to the size of the opening of the container in advance, or the thickness of the taste may be easily changed as shown in the figure. It is also possible to use a plurality of long and narrow objects. Then, the tempura 1 is placed on the dust 3a.

The amount of the dust 3a is usually 50 to 70 g, preferably 60 g, and in the case of a small bowl (container), it is 25 to 35 g, preferably 30 g.

[0029] The dust 3a as the seasoning body 3 is obtained by hardening a sauce component as dust, and the components are as follows.

Dashi soup 210 cc concentrated soy sauce (regular oil) 70 cc Upper sugar 35 g Mirin (gon) 35 cc Ginger squeezed juice 10 to 20 cc (preferably 15 cc) Gelatin 4 to 6 g (preferably 5 g) Agar 1.5 to 3 g (preferably 2) .75 g) The ratio of the above broth, thick soy sauce and upper sugar is 3: 1: 0.5.

In some cases, the components of the dust 3a may be set to be thin as described below.

Dashi soup 280 cc concentrated soy sauce (pure oil) 70 cc Upper sugar 35 g Mirin (gon) 35 cc Ginger squeezed juice 10 to 20 cc (preferably 15 cc) Gelatin 4 to 6 g (preferably 5 g) Agar 1.5 to 3 g (preferably 2) 0.75 g) The ratio of the broth, the thick soy sauce and the upper sugar is 4: 1: 0.5.

The ingredients of the tempura 1 are not limited to those shown in the figure, but may be anything such as vegetables such as pumpkin, eggplant and onion; fish such as goby and kiss; shellfish such as scallops; and other commonly used ingredients such as meat and seaweed. Becoming a target, if you put such various kinds of tempura 1, it will be gorgeous and appetizing.

FIG. 3 shows a second embodiment of the present invention, in which a tempura 1 is placed on rice 2 with a finely ground rice cake 3a interposed therebetween. The components and amounts and the ingredients of the tempura 1 are the same as in the first embodiment.

In the manufacturing method of the second embodiment, the cooked rice 2 is cooled, poured into a mold of a container to take out the formed dust 3a, and crushed into appropriate pieces. Make it fine. Then, the finely ground crushed rice noodles 3a are mixed with the above-mentioned cooled rice 2, and this is put on the bowl 4, and the tempura 1 is placed thereon.

In the case of the second embodiment, the taste of the tempura 1 may be perceived to be light because the rice cake 2 is seasoned with the dust 3a only on the rice 2 side. In this case, the tempura 1 which has been seasoned with salt or the like and then fried may be used.

FIGS. 4 and 5 show a third embodiment of the present invention, in which a fry 5 is used in place of the tempura 1 in the first and second embodiments. As the fry 5, use a tonkatsu of a size that is used for an ordinary bonito bowl, a croquette of the same size as this, or a fried skewer or the like. In the illustrated example, a tonkatsu was used as the fly 5.

In this embodiment, as a further applied example, vegetables are placed under the fry. In the illustrated example, cabbage cut into pieces as vegetables 6 is placed under the tonkatsu 5. The vegetables 6 are not limited to cabbage. For example, in addition to cabbage, hot vegetables such as carrots, shiitake mushrooms, and peppers that are cut into small pieces and fried, or broccoli boiled may be used.

Then, as the seasoning body 3 interposed between the rice 2 and the fry 5 or the vegetable 6, a fry sauce component, which is a thick sauce, was solidified as dust 3b. As an example, the following is used as a fly sauce.

Grape fructose solution 29.0%, ketchup 15.0%, brewed vinegar 8.0%, salt 6. 20%, apple paste 4.5%, corn food starch 2.75%, alcohol 1.5%, onion 1.0%, carrot 1.0%, tomato paste 1.0%, spices 0.5%, Garlic 0.05%, water 29.5%

These components have a sugar content of 38.0-39.0%, a salt content of 6.0-7.0%, an acidity of 1.4-1.5%, a viscosity (20 ° C.) of 1800-2000 cps, It becomes a fry sauce with a specific gravity of 1.18. To 140 cc of this fry sauce, 2 to 4 g of gelatin and 1.5 to 3 g of agar are added, boiled, and then transferred to a predetermined container, and after several hours, dust 3 is obtained.

Propolis may be added to the above-mentioned fry sauce. The optimal amount is 2 to 3 cc (preferably 2.5 cc) per 100 cc of the other components. In this way, a health food having a cancer-resistant effect can be obtained.

As the ingredients of the fry 5, all commonly used ingredients such as meat, vegetables, fish and shellfish can be used, and the ingredients are covered with flour, immersed in eggs, breaded and fried with oil. In the case of the third embodiment, it can be said that there is more room for selecting the ingredients of the fly 5 than the tempura 1.

FIG. 6 shows a fourth embodiment, similar to the second embodiment, in which a fry 5 is placed on rice 2 with a granular dust 3b interposed therebetween. The components of the dust 3b and the ingredients of the fry 5 are the same as in the third embodiment. Also in this case, the vegetables 6 can be placed under the fry 5. The manufacturing method is almost the same as that of the second embodiment except that the vegetables 6 are placed under the fry 5.

If the taste of the fry 5 is felt to be light, the fry 5 may be fried after being seasoned with salt, pepper or the like according to preference.

[0046]

[Effect of the invention]

 As described above, the fried rice bowl of the present invention can be used as a bowl of rice in a refrigerated state such as a tempura bowl or a fried bowl sold at a convenience store, etc. While maintaining the crispness, the flavor and aroma of the rice bowl can be brought out.

[Brief description of the drawings]

FIG. 1 is an exploded perspective view showing a first embodiment of a fried rice bowl according to the present invention.

FIG. 2 is a longitudinal side view showing the first embodiment of the fried rice bowl of the present invention.

FIG. 3 is a vertical sectional side view showing a second embodiment of the fried rice bowl of the present invention.

FIG. 4 is an exploded perspective view showing a third embodiment of the fried rice bowl of the present invention.

FIG. 5 is a vertical sectional side view showing a third embodiment of the fried rice bowl of the present invention.

FIG. 6 is a vertical sectional side view showing a fourth embodiment of the fried rice bowl of the present invention.

[Explanation of symbols]

 1 ... tempura 2 ... rice 3 ... seasoning body 3a ... dust 3b ... dust 4 ... bowl 5 ... fried 6 ... vegetables

Claims (9)

[Utility model registration claims] Claims: 1. A deep-fried rice bowl on which fried food such as tempura or fried food is placed on rice served in a container, wherein a savory seasoning body is interposed between the rice and the fried food and refrigerated. Fried rice bowl featuring 2. A deep-fried rice bowl characterized by being refrigerated and stored with a seasoning body made of a component of a sauce between rice cooked in a container and tempura placed on the container. 3. A deep-fried dish characterized by being refrigerated and stored with a strip-shaped seasoning body in which a sauce component is scattered between rice cooked in a container and tempura placed thereon. Bowl. 4. Boiled rice ingredients with cold rice, crushed and mixed with fine seasoning,
This is a deep-fried rice bowl, which is put in a container, placed on top of it, and refrigerated. 5. A deep-fried rice bowl characterized by being refrigerated and preserved between rice cooked in a container and a fry placed on the fridge, with a seasoning body containing a fried sauce component being interposed therebetween. 6. A fried food characterized by being refrigerated and preserved between a rice piled in a container and a fry placed on top of it, with a strip-shaped seasoning body having a frying sauce component in it. Bowl. 7. Fried sauce ingredients are mashed into cold rice, seasoned with finely crushed ingredients, mixed in a container, fried in a container, and placed on a fry and refrigerated. Fried rice bowl featuring 8. A deep-fried rice bowl characterized by being refrigerated by interposing a seasoning containing a fried sauce ingredient between rice cooked in a container and vegetables and fries placed thereon. . 9. Fried sauce ingredients are mashed into cold rice, crushed and finely mixed with a seasoning body, put in a container, and vegetables and fries are placed on it and stored refrigerated. Fried rice bowl characterized by that.