JPH04152852A - Making of frozen cooked-rice - Google Patents
Making of frozen cooked-riceInfo
- Publication number
- JPH04152852A JPH04152852A JP3000033A JP3391A JPH04152852A JP H04152852 A JPH04152852 A JP H04152852A JP 3000033 A JP3000033 A JP 3000033A JP 3391 A JP3391 A JP 3391A JP H04152852 A JPH04152852 A JP H04152852A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- oven
- cooked
- water
- food
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 21
- 235000009566 rice Nutrition 0.000 claims abstract description 21
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000919 ceramic Substances 0.000 claims abstract description 4
- 239000004033 plastic Substances 0.000 claims abstract description 4
- 239000002023 wood Substances 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000005022 packaging material Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract description 3
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 3
- 240000002234 Allium sativum Species 0.000 abstract description 2
- 235000015655 Crocus sativus Nutrition 0.000 abstract description 2
- 244000124209 Crocus sativus Species 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 abstract description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 2
- 235000015241 bacon Nutrition 0.000 abstract description 2
- 235000004611 garlic Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000019198 oils Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 235000013974 saffron Nutrition 0.000 abstract description 2
- 239000004248 saffron Substances 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 229910052571 earthenware Inorganic materials 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
- A23B9/12—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
［０００１］ [0001]
本発明は冷凍調理ライスの製法、特にライスといわゆる
調理ライス（ｂａｋｅｄ ｒｉｃｅ）について古くか
ら知られている各種素材−各地方毎によって異なる−か
らなる冷凍調理ライスの製法であって、適宜の条件下に
容易に調理ライスを喫食出来るようにすることを目的と
し、喫食に先立って加熱のみを必要とするものである。
［０００２］The present invention relates to a method for producing frozen cooked rice, and in particular a method for producing frozen cooked rice consisting of various ingredients known from long ago for rice and so-called baked rice, which differ from region to region. The purpose of this method is to enable cooked rice to be easily eaten, and only requires heating prior to eating. [0002]
本発明によって提供される食品は、通常、円形平底の浅
い陶器製鍋の中で味付けされる、焼飯調理ライスとして
知られているものである。その組成は、充分な量のライ
スと水を主成分とし、軽く炒めた油、トマト、豚肉、ベ
ーコン、細切つなぎ肉、にんにく、サフラン、塩、細切
ポテト、細切トマトなどを加えて味付けされている。必
要に応じて、水はシチューから得れた肉汁で置き換えら
れることもあり、また少量のエジプト豆が調理ライスの
成分の一部となることもある。
この種のライスは特に地中海岸で広く喫食されており、
その組成は非常に豊富で多岐に亙っている。このライス
は、商業用ウッドオーブンを使って、適当な味になるま
で調理する（ｂａｋｅ）のが普通であるが、現在では家
庭のガスまたは電気オーブンでも調理されるようになっ
ている。
［０００３］The food product provided by the present invention is what is known as fried cooked rice, which is typically seasoned in a circular, flat-bottom, shallow earthenware pot. Its composition consists of a sufficient amount of rice and water as the main ingredients, lightly fried oil, tomatoes, pork, bacon, shredded fillet, garlic, saffron, salt, shredded potatoes, shredded tomatoes, etc. for flavor. has been done. If desired, the water may be replaced with the gravy obtained from the stew, and a small amount of Egyptian beans may also be part of the ingredients of the cooked rice. This type of rice is widely eaten, especially on the Mediterranean coast.
Its composition is extremely rich and diverse. This rice is typically baked to a suitable taste using a commercial wood oven, but is now also cooked in home gas or electric ovens. [0003]
この発明は、円形平底の浅い陶器製鍋に収容された、地
方によって異なるが、ウッドオーブン中で調理された、
いわゆる調理ライスと称する食品を提供するものである
。鍋の大きさはライスの量に応じて異なる。調理（ｂａ
ｋｉｎｇ）は、陶器製鍋の大きさにもよるが、通常は２
００〜３００℃の温度で約１時間手続ける。調理直後、
約２０分間室温で放置すると、ライスが沈下（ｓｅｔｔ
ｌｅ）する。これを直ちに伸縮性のプラスチック材料で
包み、超冷凍し、喫食するまで（通常１２〜１５日間を
超えない）−１０〜−２０℃の温度に保持する。
喫食に際しては、伸縮性のプラスチック製包装材料を取
り除き、上部をアルミニウムホイルで覆う。これをマイ
クロウェーブオーブンもしくはガスまたは電気オーブン
に入れ、使用したオーブンにもよるが通常約１０〜１５
分で解凍を行う。解凍後、アルミニウムホイルを取り除
き、鍋をガスまたは電気オーブン中に約５分間保持すれ
ば、喫食に適したものとなる。
試験したところによれば、このようにして得られた調理
ライスは新しく調理したものと全く同様の性質を備えて
おり、いかなる保存剤も添加物も必要ではなかった。
上記の構成において、陶器製鍋を使用する代わりに輸送
に耐える強さをもった薄いアルミニウム製トレイを使用
してもよく、この場合には重量を軽減することが出来る
ので遠距離輸送に便利である。This invention consisted of cooking in a wood oven, housed in a circular, flat-bottomed, shallow earthenware pot, depending on the region.
It provides food called so-called cooked rice. The size of the pot varies depending on the amount of rice. cooking (ba
King) depends on the size of the ceramic pot, but usually 2
Continue at a temperature of 00 to 300°C for about 1 hour. Immediately after cooking
If you leave it at room temperature for about 20 minutes, the rice will settle.
le) do. This is immediately wrapped in stretchable plastic material, ultra-frozen and kept at a temperature of -10 to -20°C until consumed (usually not exceeding 12 to 15 days). When ready to eat, remove the elastic plastic packaging and cover the top with aluminum foil. Place this in a microwave oven or gas or electric oven, usually about 10 to 15 minutes depending on the oven used.
Defrost in minutes. After thawing, remove the aluminum foil and keep the pot in a gas or electric oven for about 5 minutes and it is ready to eat. Tests have shown that the cooked rice thus obtained has exactly the same properties as freshly cooked rice and does not require any preservatives or additives. In the above configuration, instead of using a ceramic pot, a thin aluminum tray that is strong enough to withstand transportation may be used, and in this case, the weight can be reduced, making it convenient for long-distance transportation. be.
【手続補正 １】[Procedural amendment 1]
【手続補正 ２】[Procedural amendment 2]
【手続補正 ３】[Procedural amendment 3]
１５開平４−１５２８５２ 手続補正書 平成３年４月１日 15 Kaihei 4-152852 Procedural amendment April 1, 1991
Claims (1)
容された、充分量のライスと水を含み、適宜の材料を加
えて味付けした組成物を、商業用ウッドオーブンを使用
して、２００〜３００℃の温度で約９０分間調理し、調
理後直ちに室温に約２０分間放置してライスを沈下させ
、これを伸縮性プラスチック製包装材料で包み、超冷凍
し、約１２〜１５日を超えない喫食時まで−１０〜−２
０℃で保存することを特徴とする、冷凍調理ライスの製
法。Claim 1: A composition containing sufficient amounts of rice and water, contained in a ceramic pot or an aluminum tray, and seasoned with appropriate ingredients, is heated to 200 to 300 ml using a commercial wood oven. Cook for about 90 minutes at a temperature of °C, immediately after cooking leave at room temperature for about 20 minutes to allow the rice to settle, wrap it in elastic plastic packaging material, ultra-freeze, and consume for no more than about 12 to 15 days. -10 to -2 until time
A method for producing frozen cooked rice characterized by storing it at 0°C.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9000023 | 1990-01-04 | ||
| ES9000023A ES2019521A6 (en) | 1990-01-04 | 1990-01-04 | Process for preparation of frozen baked rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04152852A true JPH04152852A (en) | 1992-05-26 |
Family
ID=8265331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3000033A Pending JPH04152852A (en) | 1990-01-04 | 1991-01-04 | Making of frozen cooked-rice |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPH04152852A (en) |
| CN (1) | CN1028000C (en) |
| DE (1) | DE4100149A1 (en) |
| ES (1) | ES2019521A6 (en) |
| FR (1) | FR2656503B1 (en) |
| GB (1) | GB2239778B (en) |
| IT (1) | IT1244358B (en) |
| RU (1) | RU1837797C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2032704B1 (en) * | 1991-03-07 | 1994-01-16 | Meritem S A | PROCEDURE FOR THE PREPARATION OF A PRE-COOKED RICE BASED DISH. |
| ES2035769B1 (en) * | 1991-04-23 | 1994-01-01 | Velarte Castellar Manuel | PROCEDURE FOR THE PREPARATION OF FROZEN COOKED PAELLA. |
| ES2048112B1 (en) * | 1992-08-20 | 1994-10-01 | Meritem S A | PROCEDURE FOR THE PREPARATION OF A PRE-COOKED RICE BASED DISH |
| ES2063686B1 (en) * | 1993-03-12 | 1995-07-01 | Robles Juan Francisco Segura | PROCEDURE TO OBTAIN PRE-COOKED RICE. |
| ES2200643B1 (en) * | 2001-08-01 | 2005-05-01 | Establecimientos Velarte, S.L. | PROCEDURE FOR PREPARATION OF DISHES MADE IN A PAELLA TYPE CONTAINER. |
| ES2351918B1 (en) * | 2009-07-22 | 2011-12-29 | Enrique Domingo Selles | FOOD PREPARED FOR PAELLA AND ITS PROCESSING PROCEDURE. |
| CN105284989A (en) * | 2015-10-16 | 2016-02-03 | 浙江工商大学 | Production method of roasted rice steamed stuffed buns |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5836355A (en) * | 1981-08-25 | 1983-03-03 | House Food Ind Co Ltd | Treatment for boiled or cooked rice |
| ES2004149A6 (en) * | 1987-07-23 | 1988-12-01 | Segura Castano Juan | Procedure for the preparation of pre-cooked paella. |
| DE3871929T2 (en) * | 1987-12-31 | 1992-12-03 | Borden Inc | COOKED AND PACKED STARCH-CONTAINING FOOD. |
-
1990
- 1990-01-04 ES ES9000023A patent/ES2019521A6/en not_active Expired - Lifetime
-
1991
- 1991-01-04 JP JP3000033A patent/JPH04152852A/en active Pending
- 1991-01-04 IT ITMI910008A patent/IT1244358B/en active IP Right Grant
- 1991-01-04 CN CN91100896A patent/CN1028000C/en not_active Expired - Fee Related
- 1991-01-04 DE DE4100149A patent/DE4100149A1/en not_active Withdrawn
- 1991-01-04 GB GB9100179A patent/GB2239778B/en not_active Expired - Fee Related
- 1991-01-04 FR FR9100087A patent/FR2656503B1/en not_active Expired - Fee Related
- 1991-01-04 RU SU914894423A patent/RU1837797C/en active
Also Published As
| Publication number | Publication date |
|---|---|
| ITMI910008A0 (en) | 1991-01-04 |
| IT1244358B (en) | 1994-07-08 |
| FR2656503A1 (en) | 1991-07-05 |
| CN1053733A (en) | 1991-08-14 |
| GB9100179D0 (en) | 1991-02-20 |
| GB2239778A (en) | 1991-07-17 |
| FR2656503B1 (en) | 1994-04-29 |
| DE4100149A1 (en) | 1991-07-11 |
| ITMI910008A1 (en) | 1992-07-04 |
| CN1028000C (en) | 1995-03-29 |
| GB2239778B (en) | 1994-03-16 |
| RU1837797C (en) | 1993-08-30 |
| ES2019521A6 (en) | 1991-06-16 |
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