JP3700404B2 - Frozen fried rice and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to frozen fried rice and a method for producing the same, and more particularly to frozen fried rice using an egg as one of ingredients and a method for producing the same.
[0002]
[Prior art and problems to be solved by the invention]
When hand-cooking fried rice containing eggs, generally, rice and egg liquid are mixed and cooked immediately before eating, so they can be eaten before the heated flavor of the eggs escapes, and a unique flavor can be tasted. Moreover, since eggs, oil, and cooked rice are cooked at the same time, a complex aroma is also generated.
[0003]
On the other hand, when fried rice is produced commercially in a factory, it takes a long time to heat and cool down because it is cooked in large quantities, and the heated flavor gradually escapes, resulting in a loss of flavor during eating. In addition, when a frying line for simultaneously heating eggs, oil, and cooked rice is introduced, there are problems such as a decrease in productivity and an increase in production cost.
[0004]
For this reason, conventional frozen fried rice produced commercially is manufactured by adding eggs and ingredients that have been fried or oiled in advance to the cooked rice, or adding flavors to supplement the flavor. Yes. For example, Japanese Patent Application Laid-Open No. 8-228694 discloses a method for producing a food with a feeling of frying or cooking by adding a part of the raw material in oil to the production of frozen or refrigerated processed food. ing. Japanese Patent Application Laid-Open No. 7-39337 discloses a source of stir-fried cooked food composed of an oil obtained by mixing an edible oil with an emulsifier and ingredients.
[0005]
However, the frozen fried rice produced by these methods has the disadvantage that the flavor escapes because the ingredients are heated high, and the fragrance that has occurred escapes during frozen storage, At the time of eating, there was a lack of flavor of eggs. Moreover, since eggs, oil, and cooked rice were not heated at the same time, a complex aroma could not be obtained.
[0006]
Then, this invention aims at providing the frozen fried rice which can taste the heating flavor of a egg, and a composite flavor at the time of eating after heat-thawing, and its manufacturing method.
[0007]
[Means for Solving the Problems]
In order to achieve the above object, the frozen fried rice of the present invention is characterized by including cooked rice and egg liquid that has not been heat-coagulated, and in particular, the addition ratio of the egg liquid to cooked rice is 2 to 50%. It is a feature.
[0008]
Moreover, the frozen fried rice of this invention is characterized by including cooked rice, ingredients, and the egg liquid which is not heat-coagulated, Especially the addition ratio of the said egg liquid with respect to the total amount of cooked rice and ingredients is 2-45. %.
[0009]
Furthermore, the frozen fried rice of the present invention contains the seasoning and / or oil, wherein the egg liquid is one selected from the group of whole eggs, egg yolks, egg whites, and water return products of these dried products. In addition, the egg liquid is attached around the grains of the cooked rice.
[0010]
The method for producing frozen fried rice according to the present invention is characterized by adding and mixing egg liquid that has not been heat-coagulated with cooked rice, or cooked rice and ingredients.
[0011]
The frozen fried rice of the present invention is prepared by adding egg liquid to rice rice, mixing and freezing, and adding ingredients to this as necessary. Here, the egg liquid is a whole egg, egg yolk, egg white, or one of these powders reduced with water (dried egg reconstituted with water) or a combination thereof, and is not heat-coagulated. Say. This egg liquid can be used with a seasoning or oil added as necessary.
[0012]
In the fried rice of the present invention, the addition ratio of the egg liquid to the rice (eg egg liquid / rice rice × 100 [% by weight]) is suitably 2 to 50%, preferably 5 to 45%. When the addition ratio of the egg liquid is less than 2%, it becomes difficult for the egg liquid to adhere to the periphery of each grain of cooked rice in the operation of addition mixing, and the richness and taste of fried rice cannot be sufficiently obtained. On the other hand, if the addition ratio exceeds 50%, it becomes difficult to freeze the cooked rice in a rose shape, which is not preferable as this type of frozen food.
[0013]
When ingredients other than eggs are included, the addition ratio of egg liquid to the total amount of cooked rice and ingredients (egg liquid / (rice rice + ingredients) x 100 [wt%]) is 2 to 45%. Appropriate, preferably 5-40%. Similarly to the above, when the addition ratio is less than 2%, the heat flavor and complex aroma of the egg are poor, and when the addition ratio exceeds 45%, it is difficult to freeze the rose.
[0014]
As the material of the frozen fried rice of the present invention, the same material as that of ordinary fried rice can be used. For example, eggs are chicken eggs, ingredients are meat, leek, ginger, carrot, shiitake, green peas, corn, onion, shrimp, seasonings are soy sauce, salt, pepper, sodium glutamate, Chinese broth, etc. , White oil, lard, etc. can be used arbitrarily.
[0015]
Next, an example of the procedure for producing the frozen fried rice of the present invention will be described. First, the raw rice is washed and soaked according to a conventional method, and then cooked with water added to produce cooked rice that is the main ingredient of fried rice. By adding an appropriate seasoning to the water during cooking, the rice can be seasoned as desired. In addition, the ingredients may be cooked in the same manner as when making ordinary fried rice by a method suitable for the type of characteristics. Furthermore, rice and ingredients can be fried to some extent at this time.
[0016]
On the other hand, egg liquid is heated and pasteurized so as not to coagulate, and is not coagulated by the heat of cooked rice or the like when mixed with cooked rice or the like. At this time, since the flavor of the egg falls, it is desirable not to keep it at a high temperature for a long time.
[0017]
The mixing order of cooked rice, ingredients, and egg liquid is arbitrary. After adding and mixing a predetermined amount of egg liquid to the cooked rice, the ingredients may be added and further mixed. You may make it mix after adding egg liquid after combining.
[0018]
The frozen rice cooked as described above can be frozen in the same manner as the freezing treatment in the production of conventional frozen rice. That is, the cooked rice may be frozen in a rose shape by bringing it into contact with a freezing agent such as dry ice or liquid nitrogen while loosening the obtained fried rice. Thereby, the frozen fried rice in the state to which the egg liquid adhered to the circumference | surroundings of the grain of cooked rice is obtained.
[0019]
The frozen fried rice of the present invention thus obtained can be heated and eaten with a microwave oven, but by heating with a frying pan, the heated flavor of eggs and the combined flavor of cooked rice, eggs, oil, etc. It can be generated in a preferred state.
[0020]
The conditions for heating and thawing 200 to 350 g of frozen fried rice are appropriate for a frying pan at a temperature of 150 to 250 ° C. for about 2 to 6 minutes and a microwave oven of 300 to 600 W for 3 to 8 minutes. Can be performed under appropriate conditions. Moreover, oil can also be used at the time of a heating.
[0021]
And, by heating at the time of eating, the uncoagulated egg liquid mixed with the cooked rice is heated, a unique flavor is generated when the egg is heated by this heating, and the egg is one of the ingredients of fried rice Heated egg flavor can be obtained. Moreover, since it becomes the state which heats rice, an egg, and oil simultaneously, the composite flavor like an original fried rice is obtained. Furthermore, by allowing the egg liquid to adhere around each grain of cooked rice, a rich and rich flavored fried rice is obtained, and by using the egg liquid with a seasoning or oil added, The taste can be further improved.
[0022]
The frozen fried rice of the present invention can be applied not only to the fried rice itself, but also to various foods that require a heated flavor of eggs. become.
[0023]
【Example】
After washing and dipping 5 kg of raw material rice in the examples, rice was cooked with 5 kg of water to which 50 g of sodium chloride, 15 g of sodium glutamate, and 100 g of salad oil were added. The cooked cooked rice was 10.8 kg. To this cooked rice, 800 g of pork, 50 g of shiitake, 20 g of salt and 100 g of soy sauce were fried and mixed with 870 g of ingredients prepared in advance.
[0024]
After adding 920 g of chicken eggs (whole egg) and 80 g of soy sauce to the mixture of cooked rice and ingredients, and mixing, use a well-known drum-type rose quick freeze machine and cool to -30 ° C while blowing dry ice. Frozen in a rose shape.
[0025]
The obtained frozen fried rice was divided into 270 g portions and packaged, and stored at -18 ° C for 3 months. 270 g of this frozen fried rice was cooked after being thawed while heating for 4 minutes in a frying pan with 10 g of salad oil. As a result, there is an egg-heated flavor unique to fried rice with eggs, and there is a complex scent and sweet scent similar to a handmade product that is cooked with rice, eggs, and oil at the same time. there were.
[0026]
Comparative Example A mixture of cooked rice and ingredients was manufactured in the same procedure as in the example, and 80 g of soy sauce and 920 g of chicken egg (whole egg) were fried in a frying pan for 3 minutes to make a fried egg, and both were mixed. Freeze as in the example. The obtained frozen fried rice was subdivided and packaged in 270 g portions and stored at -18 ° C. for 3 months, and then thawed in a frying pan and ate. As a result, the heat flavor of the egg was poor, and the combined scent when the cooked rice, egg and oil were simultaneously heated was poor, and the cooked rice had less body and umami.
[0027]
【The invention's effect】
As described above, the frozen fried rice of the present invention uses an egg liquid that is not heat-coagulated as an egg to be mixed with cooked rice, so that the egg is heated at the time of cooking and a unique flavor is generated, In addition to the flavor and aroma that are not available in conventional frozen fried rice, it is also excellent in the richness and umami of cooked rice.

Claims (9)

A frozen fried rice characterized by containing cooked rice and egg liquid that has not been heat-coagulated. A frozen fried rice comprising cooked rice, ingredients, and egg liquid that has not been heat-coagulated. The frozen fried rice according to claim 1 or 2, wherein the egg liquid is one selected from the group consisting of whole egg, egg yolk, egg white, and a dried product of these dried products. The frozen fried rice according to claim 1 or 2, wherein the egg liquid contains a seasoning and / or oil. The frozen fried rice according to claim 1 or 2, wherein the egg liquid adheres around the grains of cooked rice. The frozen fried rice according to claim 1, wherein the ratio of the egg liquid to the cooked rice is 2 to 50%. The frozen fried rice according to claim 2, wherein a ratio of the egg liquid added to the total amount of the cooked rice and ingredients is 2 to 45%. A method for producing frozen fried rice, comprising mixing and freezing cooked rice and egg liquid that has not been heat-coagulated. A method for producing frozen fried rice, comprising mixing and freezing cooked rice, ingredients and egg liquid that has not been heat-coagulated.