JPH0356236Y2 - - Google Patents
Info
- Publication number
- JPH0356236Y2 JPH0356236Y2 JP1986053837U JP5383786U JPH0356236Y2 JP H0356236 Y2 JPH0356236 Y2 JP H0356236Y2 JP 1986053837 U JP1986053837 U JP 1986053837U JP 5383786 U JP5383786 U JP 5383786U JP H0356236 Y2 JPH0356236 Y2 JP H0356236Y2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- frozen
- porridge
- container
- instant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000209094 Oryza Species 0.000 claims description 28
- 235000007164 Oryza sativa Nutrition 0.000 claims description 27
- 235000009566 rice Nutrition 0.000 claims description 27
- 235000021395 porridge Nutrition 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 235000015170 shellfish Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000008378 frozen soup Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000021462 rice dishes Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
【考案の詳細な説明】
考案の目的
産業上の利用分野
本考案は即席雑炊に関するもので、特に雑炊本
来の旨味を保持させるために米粒が形くずれしな
いようにしたことを特徴とする容器入り即席雑炊
に関するものである。[Detailed description of the invention] Purpose of the invention Industrial application field This invention relates to instant rice porridge, and in particular, the instant rice porridge in a container is characterized by the fact that the rice grains do not lose their shape in order to retain the original flavor of the rice porridge. It's about rice porridge.
従来技術
即席雑炊の製法には大別するとフリーズドライ
した米、かやく類、調味料をアルミ箔をラミネー
トしたフイルムで包装する給湯式と、洗米、かや
く類そして調味料を含む液をアルミ箔をラミネー
トしたフイルムに充填パツクして120℃で高温加
熱するレトルト式との２種類があり、給湯式は鍋
に水を入れて沸騰させ、パツクを切り調味料及び
米、かやくを入れ蓋をして弱火で煮こんだ後、火
を止めてからむらして食するものであり、レトル
ト式はパツクを切り開き雑炊を鍋に移し、中火で
温め沸騰させるもので、電子レンジを使う場合
は、中味をパツクから出して他の容器に移してか
らクツクする。また沸騰水中に袋のまま入れて温
めてから他の容器に盛り付けるなどして食するも
のとされている。Conventional technology There are two main methods for making instant zosui: the hot water method, which wraps freeze-dried rice, oysters, and seasonings in a film laminated with aluminum foil; There are two types: the retort type, which fills the package in a laminated film and heats it at a high temperature of 120℃, and the hot water type, which pours water into a pot, brings it to a boil, cuts the package, adds seasonings, rice, and radish, and closes the lid. After simmering over low heat, turn off the heat, and then eat in chunks.In the retort style, cut open the patsuku, transfer the rice porridge to a pot, heat over medium heat, and bring to a boil.If using a microwave, , remove the contents from the bag, transfer to another container, and then pack. It is also said to be eaten by placing the bag in boiling water to warm it up and then serving it in another container.
考案が解決しようとする問題点
このような従来の製品は米やかやくなどをフリ
ーズドライした給湯式の雑炊では軽くて取扱いが
簡便であるが、米のテクスチヤーや風味が劣化し
ているという欠点があり、一方、レトルト式の雑
炊では米粒が液とまざつた状態にあるため、米粒
がだんだん膨潤し形くずれしてべたつくようにな
り本来の旨さが損われるという欠点がある。Problems that the invention aims to solve Conventional products like this are water-heated rice zosui made from freeze-dried rice and kayakaku, which are light and easy to handle, but the disadvantage is that the texture and flavor of the rice deteriorates. On the other hand, in retort-type zosui, the rice grains are mixed with liquid, so the rice grains gradually swell and lose their shape, becoming sticky and losing their original flavor.
考案の構成
問題点を解決するための手段
本考案はこの問題を解決するためのもので、従
来の即席雑炊の製法であるフリーズドライ法やレ
トルト法と異なつて凍結法を導入し、ごはんとだ
し汁を分離してごはんがだし汁に浸漬することの
ないように考慮したものである。Means to solve the problems in the composition of the invention This invention was aimed at solving this problem.It is different from the freeze-drying method and retort method, which are the conventional methods of producing instant rice porridge, by introducing a freezing method to make rice and dashi soup. This is to prevent the rice from being soaked in the soup stock.
図面の説明
本考案の一例を図面に沿つて説明すると、図面
は本考案の容器入り即席雑炊を説明するための模
式的断面図であつて、本考案の製品は金属、ガラ
ス、プラスチツクまたは陶磁器等の包装容器１に
調味液４を６分目程度入れて凍結させてからこの
凍結調味液の上に炊飯２及び野菜、魚等のかやく
類３を載せて凍結するか、或いは予め凍結させた
炊飯及びかやく類を載せて−15℃以下程度の温度
に貯蔵することによつて得られるものである。Explanation of Drawings An example of the present invention will be explained with reference to the drawings. The drawings are schematic cross-sectional views for explaining the instant rice porridge in containers of the present invention, and the products of the present invention are made of metal, glass, plastic, ceramics, etc. Put the seasoning liquid 4 into the packaging container 1 for about 6 minutes and freeze it, then put the cooked rice 2 and shellfish 3 such as vegetables and fish on top of the frozen seasoning liquid and freeze it, or freeze the cooked rice that has been frozen in advance. It can be obtained by storing it at a temperature of about -15°C or lower with oysters on it.
考案の効果
以上の説明からも知られるように本考案によれ
ば凍結することによつてだし汁を炊米及びかやく
類と分離収納することが可能となり、その結果、
米粒が形くずれすることなく雑炊本来の旨味を有
する即席雑炊を得ることができるものである。Effects of the invention As can be seen from the above explanation, according to the invention, by freezing, it becomes possible to separate and store the stock from cooked rice and peanuts, and as a result,
To obtain instant rice porridge having the original flavor of rice porridge without rice grains losing their shape.
図面は本考案の容器入り即席雑炊を説明するた
めの模式的断面図である。
１……容器、２……凍結炊飯米、３……凍結か
やく、４……凍結だし汁。
The drawing is a schematic cross-sectional view for explaining the instant rice porridge in a container according to the present invention. 1... Container, 2... Frozen cooked rice, 3... Frozen rice, 4... Frozen soup stock.
Claims (1)
または凍結かやく類と混合することなく分離収納
したことを特徴とする容器入り即席雑炊。 An instant rice porridge packaged in a container, characterized in that frozen stock is stored separately in a heat-resistant packaging container without mixing with frozen cooked rice and/or frozen shellfish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1986053837U JPH0356236Y2 (en) | 1986-04-10 | 1986-04-10 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1986053837U JPH0356236Y2 (en) | 1986-04-10 | 1986-04-10 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62164787U JPS62164787U (en) | 1987-10-20 |
| JPH0356236Y2 true JPH0356236Y2 (en) | 1991-12-17 |
Family
ID=30880264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1986053837U Expired JPH0356236Y2 (en) | 1986-04-10 | 1986-04-10 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0356236Y2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2628055B2 (en) * | 1987-12-28 | 1997-07-09 | 株式会社ニチレイ | Risotto and manufacturing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5634769B2 (en) * | 1973-12-27 | 1981-08-12 | ||
| JPS5635292B2 (en) * | 1976-03-31 | 1981-08-15 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5635292U (en) * | 1979-08-24 | 1981-04-06 | ||
| JPS5634769U (en) * | 1979-08-24 | 1981-04-04 |
-
1986
- 1986-04-10 JP JP1986053837U patent/JPH0356236Y2/ja not_active Expired
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5634769B2 (en) * | 1973-12-27 | 1981-08-12 | ||
| JPS5635292B2 (en) * | 1976-03-31 | 1981-08-15 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62164787U (en) | 1987-10-20 |
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