JPH04148660A - Stock essence - Google Patents

Abstract

PURPOSE:To obtain a stock essence readily capable of seasoning without requiring seasoning after boiling up of boiled rice nor generating turbidness of soup in soup foods by dividing dried a natural stock material into sections and packaging the resultant stock material in a tea bag. CONSTITUTION:A dried stock material 12 is divided into sections and the resultant stock material 12 is packed in a tea bag made of nonwoven cloth, etc., to afford the objective stock essence.

Description

[Detailed Description of the Invention] [Objective of the Invention] (Industrial Field of Application) The present invention improves the ability to easily add flavor by cutting dried stock into small pieces and packaging them in teabags. Concerning the base of Nadashi.

(Prior Art) Conventionally, when seasoning cooked rice, etc., 20% more water was added to the rice, the rice was cooked using a general method, and then the seasoning was applied.

In other words, for sushi rice, vinegar is sprinkled on hot rice, and for rice balls, furikake is mixed into the rice.
Or, after the rice was cooked, it was seasoned by sprinkling salt or miso on the surface.

(Problem to be Solved by the Invention) According to these methods of seasoning rice, if the hot rice is not seasoned immediately after cooking, it will not mix properly, and this work is very troublesome. .

Moreover, since the type of seasoning can only be used in a general manner, there is a major drawback in that there is little variation in taste.

The present invention has been made to solve these problems, and aims to provide a soup stock base that can be seasoned together with rice cooking.

[Structure of the Invention] (Means for Solving the Problems) In order to solve the above problems, the present invention has the following structure.

Dried natural dashi material is divided into parts by cutting, breaking, crushing, etc., and then packaged in Teiba Tsuku.

(Function) By placing packed dashi stock mix into a container containing rice and water, the taste and nutrients of the stock mix will be absorbed by the water to create stock.

The rice is cooked using this stock, so by the time it's finished cooking, the rice is fully seasoned.

(Example) Embodiments of the present invention will be described with reference to the drawings.

Fig. 1 is a partially cutaway perspective view showing the soup base of the present invention;
This figure is a partially cutaway perspective view showing the packaged state of FIG. 1.

As shown in FIG. 1, the dashi base 10 of the present invention is made by packaging a dried dashi ingredient 12 in a teabag, and a holding thread 18 is provided so that it can be easily put in and taken out of a container such as a pot or a pot. It is something that

This dashi base 10 will be explained in more detail. The stock material 12 is a natural stock material, such as dried kelp, dried bonito flakes, or dried shiitake mushrooms, which is divided by cutting, breaking, crushing, or the like.

Mix a predetermined amount of this divided sashimi material 12,
Pack tea bags. Teino<・Tsuku packaging is a bag made of non-woven fabric or gauze that is highly permeable to water.
It is stuffed with the above-mentioned proviso material 12 as its contents.

By adding dried processed food 14 to the above-mentioned natural stock materials such as dried kelp, dried bonito flakes, or dried shiitake mushrooms as the stock material 12, the stock material becomes even more flavorful.

As the processed food 14, steamed and dried minced meat such as pork, beef, chicken, etc., or dried batter products such as kamaboko and chikuwa made from fish and shellfish are used by cutting them into small pieces.

Dashi stock made from such materials can be made into stock stock by appropriately selecting and combining them, such as singly or by mixing all types.

You can also add other seasonings to your taste, but in any case, the natural stock ingredients mentioned above are the main ingredient.

Using such a stock material, the stock 10 packaged in a tea bag is packaged as follows in order to maintain a dry state. This state will be explained with reference to FIG.

As shown in Figure 2, 1 piece of teabag packaging
0 is made by forming a bag 22 using an airtight material such as aluminum foil, and enclosing the bag 22 in the bag 22, thereby making the element 20 hermetically packaged.

This bag 22 is made by folding a rectangular material in half and joining the three sides together, and the joints 24 on the three sides and the airtightness of the material keep the stock in a dry state. This hermetically packaged raw material 20 is shipped in a gift box or the like, with a plurality of pieces as one unit.

A typical usage example of the basic element 10 constructed in this way is:
This will be explained below.

Seasoned cooked rice can be made by putting pear base 10 into a container and cooking the rice.

That is, the washed rice is mixed with water at a ratio of 20% more than the rice as in the conventional method, and 10 pieces of tea bag-wrapped raw material are poured into the water in the container.

Generally, rice is not cooked immediately but is left as is for several hours, so the rice grains added to the water must be separated and sufficiently rehydrated to become soft. This means that the soup stock will come out easily.

By cooking rice in this condition, the nutrients in dashi can be quickly and fully released. Therefore, even if the dashi base 10 is removed from the container at the same time as the moisture in the container disappears, cooked rice with sufficient flavor can be obtained. Of course, you can leave this soup stock in the container until the rice is cooked.

It is convenient if the amount of the stock 10 for packaging the tea bag is set in accordance with the amount of rice. For example, if you mix 2g of kelp, 3g of bonito flakes, a small amount of shiitake mushrooms, and 3g of meat and package it in a tea bag, the bag will have approximately 300 pieces.
Appropriate amount for 1 oz of rice.

Also, if you mix about 5g of batter instead of 3g of meat,
You can enjoy different tastes. If the amount of rice for one bag of dashi stock is clarified, it will be convenient to use because it will be possible to adjust the amount of soup stock for each bag depending on the weight of the rice.

By using such a stock ingredient 10, the taste and nutrients of the stock material are sufficiently permeated into seasoned rice.

For example, kombu (kelp) used as a dashi stock contains a large amount of monosodium glutamate, which is said to be the source of umami, which improves the taste of cooked rice. Furthermore, the potash that kelp has,
Because it contains large amounts of minerals such as iodine and calsulam, it is nutritionally effective, and the iodine content lowers blood pressure and also has a rejuvenating effect on blood vessels.

In addition, bonito flakes, shiitake mushrooms, dried meat, and pastry products have high nutritional value such as flavor and vitamins, and not only have similar effects but are also health foods.

When this dashi base is applied not only to white rice but also to brown rice, barley, grains, etc. used as health foods, or to cooked rice mixed with these ingredients, its effects as a health food will be doubled.

Furthermore, this dashi base is not only used for seasoning rice, but also for boiled dishes,
It can also be used for soups, etc.

[Effects of the Invention] As explained above, many effects could be obtained by dividing the stock material and packaging it in teabags.

In other words, it is not only easy to season, and there is no need to season after cooking, especially like rice, but by changing the type of stock or mixing with several types of stock. Now you can enjoy a wide variety of flavors.

In addition, since you can create different ingredients depending on the type of cooking, you can easily add the perfect flavor to any dish.

By dividing the stock material and packaging it in teabags,
In addition to being able to release the flavor and nutrients quickly,
Since the dashi husks do not get mixed into the food, you won't feel any foreign substances, and if it's a soup, the soup won't become cloudy like traditional methods.

Rice made with this stock has a mellow flavor, a glossy texture, and looks good. What's more, as time passes, the rice becomes firmer, chewier, and even more glossy.

Therefore, it can be used not only for home use but also for business purposes such as rice balls, boxed lunches, chirashi-zushi, etc.

By choosing the dashi ingredients, we were able to obtain many benefits, such as being able to create dashi bases suitable for a variety of dishes, and making it easier to prepare spicy dishes.

[Brief explanation of the drawing]

Fig. 1 is a partially cutaway perspective view showing the soup base of the present invention;
This figure is a partially cutaway perspective view showing the packaged state of FIG. 1.

Claims (2)

[Claims] (1) Dashi base material characterized by dividing dried natural stock material and packaging the stock material in teabags. (2) The soup stock base according to claim 1, characterized in that a dried processed food is added to the natural stock material.