JP3246297U - Rice cooking ingredients set - Google Patents

Abstract

[Problem] To provide a rice seasoning ingredient set that allows ingredients and soup stock to be freely combined. [Solution] The rice seasoning ingredient set includes a first ingredient pack 3 (1) in which a first ingredient is sealed in a bag, a second ingredient pack 3 (2) in which a second ingredient different from the first ingredient is sealed in a bag, a first soup stock pack 4 (1) in which a first soup stock is sealed in a bag, and a second soup stock pack 4 (2) in which a second soup stock different from the first soup stock is sealed in a bag. When making seasoned rice, the ingredient pack 3 and soup stock pack 4 are combined as desired, and the ingredients and soup stock contained therein are cooked together with rice and water placed in a rice cooker. In this way, the desired seasoned rice can be made. [Selected Figure] Figure 2

Description

Application for application of Article 30, Paragraph 2 of the Patent Act as applied mutatis mutandis under Article 11 of the Utility Model Act has been filed. Announced at the Industry-Academia-Government Collaboration Exchange Meeting in Matsumoto 2023 on October 12, 2023.

This invention relates to a rice seasoning ingredient set in which the ingredients and soup stock are provided in separate packages.

Rice seasoning ingredients that can be used to make seasoned rice simply by mixing with rice and water and cooking are described in Patent Documents 1 and 2. The rice seasoning ingredient described in Patent Document 1 is a seasoning liquid that contains cut and processed kelp as an ingredient. The seasoning liquid is provided after retort processing. The rice seasoning ingredient described in Patent Document 2 is a tomato-based stock made by treating tomato raw materials with enzymes, to which meat, seafood, vegetables, mushrooms, and other ingredients are added. The cooking ingredients for seasoned rice are provided after being frozen or retort processed.

Japanese Patent Application Laid-Open No. 11-285357 JP 2010-51205 A

The ingredients and stock of commercially available rice seasoning ingredients are combinations made by food manufacturers. Therefore, purchasers of rice seasoning ingredients have no choice but to make rice seasoned with ingredients and stock in a different combination than that suggested by the food manufacturer.

In order to solve the above problems, the rice seasoning ingredient set of the present invention is characterized by having a first ingredient pack in which a first ingredient is sealed in a bag, a second ingredient pack in which a second ingredient different from the first ingredient is sealed in a bag, a first soup stock pack in which a first soup stock is sealed in a bag, and a second soup stock pack in which a second soup stock different from the first soup stock is sealed in a bag.

According to this invention, when making seasoned rice, a combination of the first ingredient pack and the first soup stock pack can be selected. Also, a combination of the first ingredient pack and the second soup stock pack can be selected. Furthermore, a combination of the second ingredient pack and the first soup stock pack can be selected. Also, a combination of the second ingredient pack and the second soup stock pack can be selected. Therefore, a purchaser who purchases a rice seasoning ingredient set can make seasoned rice by combining ingredients and soup stock of their choice.

In the present invention, the first ingredient pack can be a boiled first ingredient that has been vacuum-packed and pasteurized at low temperature and frozen, and the second ingredient pack can be a boiled second ingredient that has been vacuum-packed and pasteurized at low temperature and frozen. That is, the first ingredient pack and the second ingredient pack are manufactured by a vacuum cooking method. Here, when the first ingredient and the second ingredient are retorted, the first ingredient and the second ingredient are heated to a temperature of 100°C or higher in the retort process. Therefore, when these ingredients are cooked with rice, the texture of the ingredients may be lost. In contrast, if the first ingredient pack and the second ingredient pack are manufactured by a vacuum cooking method, the texture of the ingredients can be prevented or suppressed from being damaged when the ingredients contained in them are cooked with rice. Therefore, the texture of the ingredients is easily preserved in cooked rice.

In the present invention, the first ingredient pack and the second ingredient pack can each contain salt koji as a seasoning. If salt koji is used when boiling ingredients, it is easy to suppress the odor of the ingredients. Salt koji also contains enzymes that break down proteins. Therefore, it is possible to soften ingredients such as meat. Furthermore, if salt koji is added to the ingredients, the enzymes contained in the koji will easily bring out the umami flavor of the ingredients. Furthermore, if salt koji is used as a seasoning, it is possible to add a moderate saltiness to the boiled ingredients.

In the present invention, the first ingredient may include chicken. In this way, the first ingredient pack can be used to make chicken gomoku gohan (rice with mixed ingredients) or chicken kamameshi (rice cooked in a pot).

In the present invention, the second ingredient can include peeled tomatoes. In this way, an unexpected ingredient can be provided as the second ingredient pack.

In this invention, the first stock can contain bonito stock, kelp stock, and soy sauce. In this way, a stock with a Japanese flavor can be provided as the first stock.

In the present invention, the second stock can contain tomato puree, consommé, and powdered cheese. In this way, a tomato-based stock with a Western flavor can be provided as the second stock.

In the present invention, the second stock can contain chicken stock, oyster sauce, soy sauce, and sesame oil. In this way, a Chinese-flavored stock can be provided as the second stock.

In the present invention, a leaflet and a box for housing the leaflet, the first ingredient pack, the second ingredient pack, the first soup stock pack, and the second soup stock pack can be provided, and the leaflet can include a URL for a website that displays information suggesting recommended combinations of ingredients and soup stock. In this way, a purchaser of the rice seasoning ingredient set can access the website and learn about recommended combinations of ingredients and soup stock.

The rice seasoning ingredient set of this invention allows for a wider range of combinations of ingredients and soup stock, making it possible to make a variety of rice dishes. Therefore, customers who purchase the rice seasoning ingredient set can experience not only the convenience of being able to easily make rice dishes, but also the joy of combining ingredients and soup stock, the anticipation of imagining the taste of the finished product, and the deliciousness and unexpectedness when eating it.

FIG. 2 is an explanatory diagram of a rice cooking ingredient set to which the present invention is applied. FIG. 1 is an explanatory diagram of how to use the rice seasoning ingredient set. FIG. 1 is an explanatory diagram of a leaflet included in a rice seasoning ingredient set. This is an explanatory diagram of a website that explains a rice cooking ingredient set.

The cooked rice ingredient set of the present invention will be described below with reference to the drawings. Figure 1 is an explanatory diagram of the cooked rice ingredient set to which the present invention is applied. Figure 2 is an explanatory diagram of how to use the cooked rice ingredient set. Figure 3 is an explanatory diagram of a leaflet included in the cooked rice ingredient set. Figure 4 is an explanatory diagram of a website explaining the cooked rice ingredient set.

As shown in FIG. 1, the rice seasoning ingredient set 1 of this example contains multiple ingredient packs 3, the same number of dashi packs 4 as the ingredient packs 3, and a leaflet 5 in a presentation box 2.

2, the rice seasoning ingredient set 1 has, as ingredient packs 3, a first ingredient pack 3 (1) in which a first ingredient is sealed in a bag, a second ingredient pack 3 (2) in which a second ingredient different from the first ingredient is sealed in a bag, and a third ingredient pack 3 (3) in which a third ingredient different from the first ingredient and the second ingredient is sealed in a bag. Also, the rice seasoning ingredient set 1 has, as soup stock packs 4, a first soup stock pack 4 (1) in which a first soup stock is sealed in a bag, a second soup stock pack 4 (2) in which a second soup stock different from the first soup stock is sealed in a bag, and a third soup stock pack 4 (3) in which a third soup stock different from the first soup stock and the second soup stock is sealed in a bag. Two of each of the first ingredient pack 3(1), second ingredient pack 3(2), third ingredient pack 3(3), first soup stock pack 4(1), second soup stock pack 4(2), and third soup stock pack 4(3) are contained in the presentation box 2.

The first ingredients in the first ingredient pack 3(1) include chicken, maitake mushrooms (mushrooms), carrots, burdock, and fried tofu. The first ingredients are ingredients used in making gomoku takikomi gohan (rice seasoned with five ingredients). The first ingredient pack 3(1) is made by adding salt koji as a seasoning to these ingredients, boiling them in water, vacuum packaging them, and pasteurizing them at low temperature. In other words, the first ingredients are cooked by the vacuum cooking method.

The second ingredient in the second ingredient pack 3(2) is tomatoes. The second ingredient pack 3(2) is made by blanching (boiling in water), peeling tomatoes, adding salt koji as a seasoning, vacuum packaging, and pasteurizing them at low temperature. In other words, the tomatoes, which are the second ingredient, are cooked by the vacuum cooking method.

The third ingredients in the third ingredient pack 3 (3) include chicken meat and mushrooms such as shimeji mushrooms, king oyster mushrooms, and mushrooms. The third ingredients are often used as ingredients when making chicken rice pot. The third ingredient pack 3 (3) is made by adding salt koji as a seasoning to these ingredients, boiling them in water, vacuum packaging them, and pasteurizing them at low temperature. In other words, the third ingredients are cooked by the vacuum cooking method.

The first stock in the first stock pack 4 (1) contains bonito stock, kelp stock, soy sauce, mirin, and sake, and has a Japanese flavor. The first stock pack 4 (1) is made by cooking these ingredients, vacuum packaging, and pasteurizing them at low temperature. The second stock in the second stock pack 4 (2) contains tomato puree, consommé, powdered cheese, and garlic, and has a Western flavor. The second stock pack 4 (2) is made by cooking these ingredients, vacuum packaging, and pasteurizing them at low temperature. The third stock in the third stock pack 4 (3) contains chicken stock, oyster sauce, soy sauce, garlic, ginger, and sesame oil, and has a Chinese flavor. The third stock pack 4 (3) is made by cooking these ingredients, vacuum packaging, and pasteurizing them at low temperature.

Here, the first ingredient pack 3(1), the second ingredient pack 3(2), and the third ingredient pack 3(3) are each stored in a frozen state in the presentation box 2. The first soup stock pack 4(1), the second soup stock pack 4(2), and the third soup stock pack 4(3) are also stored in a packaging box in a frozen state. The seasoning of each ingredient enclosed in the first ingredient pack 3(1), the second ingredient pack 3(2), and the third ingredient pack 3(3) is adjusted so that when rice is cooked with each soup stock in each soup stock pack 4, it becomes moderately salty.

As shown in FIG. 3, the leaflet 5 describes the contents of the first ingredient pack 3(1), the second ingredient pack 3(2), the third ingredient pack 3(3), the first soup stock pack 4(1), the second soup stock pack 4(2), and the third soup stock pack 4(3). For example, the leaflet 5 describes the "attention to detail" for each of the first ingredient, the third ingredient, the second ingredient, the first soup stock, the second soup stock, and the third soup stock. The leaflet 5 also describes how to defrost the ingredient pack 3 and the soup stock pack 4, and how to make seasoned rice. The leaflet 5 also describes, in the form of text and a two-dimensional code 8, the URL (Uniform Resource Locator) of the website 7 introducing the rice seasoning ingredient set 1.

A purchaser of the rice seasoning ingredient set 1 can access the website 7 by reading the two-dimensional code 8 with a smartphone or the like. As shown in FIG. 4, the website 7 suggests recommended combinations of ingredients and soup stock. Also, a purchaser who accesses the website 7 can learn how to make (cook) rice seasoned with ingredients pack 3 and soup stock pack 4, for example, through a video. Furthermore, the website 7 suggests an arrangement menu in which further ingredients are added to the ingredient pack 3 to make rice seasoned with ingredients.

(How to use the rice cooking ingredient set)
A purchaser of the rice seasoning ingredient set 1 first selects the ingredient pack 3 and soup stock pack 4 to be used in the seasoned rice. If the purchaser is unsure of which to select, he or she can use a two-dimensional code 8 printed on the leaflet 5 to access a website 7 using a smartphone or other device to check the combinations of ingredients and soup stock recommended by the food manufacturer.

Once the ingredients and broth have been decided, the purchaser defrosts the selected ingredient pack 3 and broth pack 4. The ingredient pack 3 and broth pack 4 can be defrosted using running water, for example. The purchaser then places a specified amount of rice and water in the rice cooker, and puts the broth from the selected broth pack 4 and the ingredients from the ingredient pack 3 into the rice cooker. The purchaser then turns on the rice cooker, and after a specified time has passed, the cooked rice is ready.

(Action and Effect)
According to the rice seasoning material set 1 of this example, when cooking seasoned rice, a combination of the first ingredient pack 3 (1) and the first soup stock pack 4 (1) can be selected. Also, a combination of the first ingredient pack 3 (1) and the second soup stock pack 4 (2) can be selected. Furthermore, a combination of the first ingredient pack 3 (1) and the third soup stock pack 4 (3) can be selected. Also, when cooking seasoned rice, a combination of the second ingredient pack 3 (2) and the first soup stock pack 4 (1) can be selected. Furthermore, a combination of the second ingredient pack 3 (2) and the second soup stock pack 4 (2) can be selected. Also, a combination of the second ingredient pack 3 (2) and the third soup stock pack 4 (3) can be selected. Furthermore, when cooking seasoned rice, a combination of the third ingredient pack 3 (3) and the first soup stock pack 4 (1) can be selected. Also, a combination of the third ingredient pack 3 (3) and the second soup stock pack 4 (2) can be selected. Furthermore, a combination of the third ingredient pack 3 (3) and the third soup stock pack 4 (3) can be selected. Therefore, a purchaser who purchases the rice seasoning ingredient set 1 can make rice seasoning by combining ingredients and soup stock according to the purchaser's selection.

According to the present embodiment, the rice seasoning ingredient set 1 allows for a wide range of combinations of ingredients and soup stock, making it possible to make a variety of rice seasonings. Therefore, purchasers of the rice seasoning ingredient set 1 can experience not only the convenience of being able to easily make rice seasonings, but also the joy of combining ingredients and soup stock, the anticipation of imagining the taste of the finished product, and the deliciousness and unexpectedness of eating it.

For example, it is difficult to imagine the taste of rice cooked with tomatoes in the second ingredient pack 3 (2) combined with the Japanese-style first soup stock pack 4 (1). For this reason, this combination is not generally thought of when making rice cooked with tomatoes. On the other hand, in rice cooked with the combination of the second ingredient pack 3 (2) and the first soup stock pack 4 (1), the tomatoes do not have a grassy smell due to the action of the salt koji. In addition, the salt koji adds a moderate saltiness to the tomatoes and brings out their natural flavor. Furthermore, in rice cooked with this combination, the glutamic acid contained in large amounts in tomatoes and the nucleic acid-based umami components such as inosinic acid contained in bonito soup stock have a synergistic effect, making it more delicious than one can imagine. Therefore, a purchaser who selects the combination of the second ingredient pack 3 (2) and the first soup stock pack 4 (1), for example by accepting the recommended combination suggested on the website 7, can experience the joy of combining ingredients and soup stock, the anticipation of imagining the taste of the finished product, and the deliciousness and unexpectedness of eating it.

In addition, in the rice cooking ingredient set 1 of this example, the first ingredient pack 3(1), the second ingredient pack 3(2), the third ingredient pack 3(3), the first soup stock pack 4(1), the second soup stock pack 4(2), and the third soup stock pack 4(3) are contained in two each in the presentation box 2. This expands the range of combinations of ingredient packs 3 and soup stock packs 4, and even when ingredient packs 3 containing the same ingredients are used, different soup stock packs 4 can be selected to experience different flavors of cooked rice.

In this example, the first ingredient pack 3 (1), the second ingredient pack 3 (2), and the third ingredient pack 3 (3) are each made by vacuum-packing boiled ingredients and pasteurizing them at low temperature, and then freezing them. That is, the first ingredient pack 3 (1), the second ingredient pack 3 (2), and the third ingredient pack 3 (3) are manufactured by a vacuum cooking method. Here, when the first ingredient, the second ingredient, and the third ingredient are retorted, the first ingredient, the second ingredient, and the third ingredient are heated to a temperature of 100°C or higher in the retort process. Therefore, when these ingredients are cooked with rice, the texture of the ingredients may be lost. In contrast, if the first ingredient pack 3 (1), the second ingredient pack 3 (2), and the third ingredient pack 3 (3) are manufactured by a vacuum cooking method, the texture of the ingredients can be prevented or suppressed from being damaged when the ingredients contained in these are cooked with rice. Therefore, this example makes it easier to preserve the texture of the ingredients in cooked rice.

In this example, the first ingredient pack 3(1), the third ingredient pack 3(3), and the third ingredient pack 3(3) each contain salt koji as a seasoning. If salt koji is used when boiling ingredients, it is easy to suppress the odor of the ingredients. In addition, salt koji contains enzymes that break down proteins, so if the ingredients contain meat, it can soften them. Furthermore, if salt koji is added to the ingredients, the enzymes contained in the koji help bring out the umami flavor of the ingredients. Furthermore, if salt koji is used as a seasoning, it is possible to add a moderate saltiness to the boiled ingredients.

In this example, the first stock is a Japanese-style stock containing bonito stock, kelp stock, and soy sauce. The second stock is a Western-style stock containing tomato puree and consommé. The third stock is a Chinese-style stock containing chicken stock, oyster sauce, and soy sauce. Here, the rice seasoning ingredient set 1 in this example includes three stocks with different flavors, Japanese, Western, and Chinese, so the purchaser can easily select one stock pack 4 from the multiple stock packs 4(1) to 4(3).

The rice cooking ingredient set 1 in this example also includes a leaflet 5 and a presentation box 2 that contains the leaflet 5, a first ingredient pack 3(1), a second ingredient pack 3(2), a third ingredient pack 3(3), a first dashi pack 4(1), a second dashi pack 4(2), and a third dashi pack 4(3). The leaflet 5 lists the URL of a website 7 that displays information suggesting recommended combinations of ingredients and dashi. Therefore, a purchaser of the rice cooking ingredient set 1 can access the website 7 to learn about recommended combinations of ingredients and dashi.

The ingredients in ingredient pack 3 are not limited to those mentioned above. For example, meat other than chicken or seafood can be used as ingredients. Ingredients that include vegetables, bamboo shoots, konjac, wild vegetables, etc. can also be provided. In these cases, ingredient pack 3 preferably includes salt koji as a seasoning. Furthermore, the broth in broth pack 4 is not limited to those mentioned above. For example, broth pack 4 may be provided in which ethnic-flavored broth containing aromatic vegetables, spices, acidulants, etc., or curry-flavored broth is sealed in a bag.

In addition, in ingredient pack 3, other seasonings can be used in addition to shio-koji. In addition, in ingredient pack 3, other seasonings can be used in place of shio-koji.

Furthermore, in the rice cooking ingredient set 1, so long as the total number of ingredient packs 3 and the total number of broth packs 4 are the same, the numbers of ingredient packs 3(1) through 3(3) do not have to be the same. For example, the rice cooking ingredient set 1 may be configured with one ingredient pack 3(1), two ingredient packs 3(2), and three ingredient packs 3(3), etc. Similarly, the numbers of broth packs 4(1) through 4(3) do not have to be the same.

The leaflet 5 may also contain, in the form of a two-dimensional code, a URL for downloading application software for smartphones from the food manufacturer that provides the rice seasoning ingredient set 1. The application software, for example, encourages the purchaser to register as a member and provides registered members with mail order shopping, point services, and the like. When the application software is started, a link to the website 7 is displayed on the smartphone screen. Therefore, a purchaser who accesses the website 7 can browse the website 7 and obtain information such as recommended combinations of ingredients and soup stock.

1...Rice seasoning ingredient set 2...Gift box 3. 3(1)-3(3)...Ingredient pack 4. 4(1)-4(3)...Dashi pack 5...Leaflet 7...Website 8...2D code

Claims (9)

A first ingredient pack in which a first ingredient is sealed in a bag;
A second ingredient pack in which a second ingredient different from the first ingredient is sealed in a bag;
A first soup stock pack in which the first soup stock is sealed in a bag;
A second soup stock pack in which a second soup stock different from the first soup stock is sealed in a bag;
A rice cooking ingredient set comprising: The first ingredient pack is a boiled first ingredient that has been vacuum-packed and pasteurized, and is frozen;
The rice seasoning ingredient set according to claim 1, characterized in that the second ingredient pack is a boiled second ingredient that has been vacuum-packed and pasteurized at low temperature and frozen. The rice seasoning ingredient set according to claim 2, characterized in that the first ingredient pack and the second ingredient pack each contain salt koji as a seasoning. The rice seasoning ingredient set according to claim 2, characterized in that the first ingredient includes chicken meat. The rice seasoning ingredient set according to claim 2, characterized in that the second ingredient includes peeled tomatoes. The rice seasoning ingredient set according to claim 1, characterized in that the first stock contains bonito stock, kelp stock, and soy sauce. The rice seasoning ingredient set according to claim 1, characterized in that the second stock contains tomato puree and consommé. The rice seasoning ingredient set according to claim 1, characterized in that the second stock contains chicken stock, oyster sauce, and soy sauce. Leaflet and
A box that contains the leaflet, the first ingredient pack, the second ingredient pack, the first soup stock pack, and the second soup stock pack;
The rice seasoning ingredient set according to claim 1, characterized in that the leaflet contains a URL of a website that displays information suggesting recommended combinations of ingredients and soup stock.

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