JPH06261727A - Ingredient of pot-steamed hotch-potch and its production - Google Patents

Abstract

PURPOSE:To simply and readily carry out dishing up of ingredients of CHAWANMUSHI (pot-steamed hotch-potch) to a bowl for CHAWANMUSHI and simultaneously lighten labor, e.g. charging or cooking of ingredient materials in preparing CHAWANMUSHI. CONSTITUTION:Ingredients 12 for CHAWANMUSHI of an amount (e.g. one portion) corresponding to minimum unit content of a product and a liquid (gelatin liquid 14) in which a gel-like substance such as gelatin is dissolved are housed in a container 10 and the contents are cooled and solidified by refrigeration, etc. and further frozen and formed into a block.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cabbage element and a method for producing the same, and more particularly to a frozen block-shaped element for cabbage and a method for producing the same.
INDUSTRIAL APPLICABILITY The chawanmushi element of the present invention and the method for producing the same are particularly effective when applied to places where a large number of chawanmushi is prepared for a large number of people, such as wedding halls, banquet halls, and family restaurants.

[0002]

2. Description of the Related Art Conventionally, in making chawanmushi, before pouring liquid egg into a bowl for chawanmushi, for example, chicken, white fish,
Shrimp, peaches, kamaboko, scallops, matsutake mushrooms, shiitake mushrooms, lily roots, ginseng, trefoil, pods, etc. It is customary.

[0003]

[Problems to be Solved by the Invention] However, it would take a lot of time to put dozens or hundreds of people at a time if the chawanmushi ingredients were put in the bowls for chawanmushi one by one like this. When making chawanmushi, there was a problem that it was too busy and required a lot of manpower. In addition, there is a problem that it takes time and effort for cooking such as preparation and cutting of ingredient materials. The present invention has been made in the background of such circumstances, the object of the present invention, when making chawanmushi, can be incorporated into the bowl for chawanmushi, can be easily and efficiently, and the An object of the present invention is to provide a chawanmushi element and a method for producing the same, which can reduce troubles such as preparation of materials and cooking.

[0004]

The present invention has been made to achieve such an object, and the present invention is configured as follows. A A small amount of cabbage, which is equivalent to the minimum unit of the product, is placed in a container together with at least a melt of an edible gel-like substance, and is frozen and solidified after cooling or the contents of the container are directly frozen together with the container. Elementary. B In the chawanmushi ingredient described in the item A, the minimum unit equivalent amount of the product is an amount equivalent to the amount that should be contained in one bowl (one serving) for chawanmushi, and the amount of the edible gel-like substance The melt is a melt of gelatin, and the melt of gelatin is made to contain dashi and other umami components, and is frozen and solidified while the tea-steaming ingredients are immersed in the melt, and then frozen and frozen. Chawanmushi that is the one made. C. A step of accommodating at least a melt of the edible gel-like substance in a container, the amount of which is equivalent to the amount of the chawanmushi to be contained in one bowl of the bowl for the cabbage, and refrigerating the contents together with the container, Solidifying the melt of the gel-like substance,
After the solidification of the melt, a step of freezing and freezing the contents is further provided, which is a method for producing a cabbage sauce. Here, the "minimum unit of product" refers to each of the pieces of chawanmushi that are made into blocks by freezing, and the "equipment of the amount of chawanmushi equivalent to the minimum unit of product" is included in one of the blocks Meaning the amount of chawanmushi, "edible gel-like substance" refers to edible gel-like substances such as gelatin, agar, etc. "Melting liquid of gel-like substance" is at room temperature or lower. It is a gel-like substance that solidifies at a temperature and turns into a liquid by heating or the like.

[0005]

Embodiments of the present invention will now be described in detail with reference to the drawings. In FIG. 1, reference numeral 10 denotes a container, which is of a size capable of accommodating the ingredients to be contained in one bowl of a bowl of steamed rice, that is, the amount of the ingredient equivalent to one serving.
The chawanmushi made by freezing inside is made to have a size that can be put into a bowl for chawanmushi. The container 10 is made of an appropriate material such as plastic.
A chamofu ingredient 12 is placed in the container 10, and further, a gelatin solution 14 as a melting liquid of a gel-like substance, in which gelatin is dissolved in chicken consomme soup and chicken soup, is poured into the container 10. The injection amount of the gelatin solution 14 is set to the extent that the tool 12 is dipped. Gelatin solution 14
Concentration of the total amount of consomme soup and chicken soup 1.
About 50 grams of plate gelatin was dissolved in 8 liters. Of course, you can make it thinner or thicker, or you can use a liquid containing other umami ingredients instead of consomme soup or chicken soup, and dissolve gelatin in water only as a gelatin liquid. It is also possible to use a complicated one.

The type of the ingredient 12 is, for example, chicken, white fish, peach, shrimp, kamaboko, scallop, shiitake mushroom, ginkgo, carrot, trefoil, pod, and the like, which is the same as in the case of normal egg custard. Multiple types of ingredients are used. Of course, it is possible to use a tool other than this. The pretreatment such as cutting and cooking of the ingredients to be used is the same as in the case of making a regular egg custard. Next, as shown in FIG. 2, an appropriate number of the contents stored in the container 10 as described above are placed on the tray 16 together with the container 10 and stored in the refrigerator, and cooled to solidify the gelatin liquid 14. . When solidified, the ingredient 12 is in a state of being wrapped in a solidified product of gelatin.
Usually, it solidifies at an internal temperature of 0 to 5 ° C in about 1 hour. Although it is possible to solidify by natural cooling without using a refrigerator, it takes extra time to solidify, which lowers work efficiency, and the contents are easily altered or rotted. It is desirable to cool inside.

After the gelatin solution is solidified, the contents of the container 10 are frozen in a freezer to form a block, which allows the production of cabbage as a product.
This block-shaped chawanmushi element is taken out of the container 10, packed in a bag, and then shipped or stored in a freezer. The temperature in the freezer during the freezing is usually −
The temperature is around 20 ° C., but it is possible to set a higher temperature or a lower temperature. However, it is desirable to adjust to an appropriate temperature and freezing rate that do not adversely affect the quality and work efficiency of the ingredients. At the time of freezing, the chamofu ingredients are already wrapped with the coagulated product of the gelatin solution, so that they are protected from drying and the like at the time of freezing and the taste and texture are prevented from changing. Further, when storing the above-mentioned chawanmushi for a long period of time, since the coagulated product of the gelatin solution wraps the ingredients, the outside air is shut off to prevent frost-drying damage such as drying, loss of flavor, discoloration and oil burning. Can be prevented. The contents of the container 10 are gelatin liquid 14
It is also possible not to put it in the refrigerator before it is solidified, but to perform solidification and freezing directly in the freezer. However, there is a drawback that it is difficult to carry the liquid material that does not solidify when it is carried into the refrigerator.

[0008] The element 20 of chawanmushi configured as described above
In use, as shown in FIG. 3, the egg is placed in a bowl 18 for chawanmushi, and the liquid egg which is appropriately seasoned is poured and steamed to complete the chawanmushi. Before pouring the liquid egg, it is also possible to put the cabbage sauce 20 into a thawed state or a semi-thawed state by, for example, setting an appropriate time. The coagulated product of the gelatin solution wrapping the ingredients keeps the drip flowing out from the ingredients during thawing near the ingredients, preventing the umami ingredients from dispersing in the bowl, and the umami of the ingredients becomes thin. To be prevented.
Also, consomme soup contained in the coagulated product of gelatin solution,
For chicken soup, etc., increase the concentration and osmotic pressure near the ingredients to prevent the umami ingredients from flowing out of the ingredients during cooking,
It helps maintain the taste of the ingredients and makes the chawanmushi itself delicious. As mentioned above, since a large amount of ingredients for one serving is lumped together, it is possible to save the troublesome task of preparing several kinds of materials and filling each one in a bowl one by one as in the past. It is possible and easy to make chawanmushi for many people. Of course, it can be preferably used for personal use and household use. Further, it is possible to save the trouble of cooking such as preparation and cutting of ingredients of ingredients.

Although gelatin was used as the gel-like substance in the above-mentioned examples, agar or the like can be used in place of this, and as the liquid for dissolving the gel-like substance, consomme soup or chicken gall soup can be used instead. Thus, it is possible to use a liquid containing other umami components, and it is also possible to use water. Further, in the above-mentioned embodiment, the minimum unit of the product of chawanmushi is the amount equivalent to one serving, but this is made into, for example, a block for half serving, and several kinds of different kinds of ingredients are prepared. If you do, 2
By combining two blocks, it becomes one serving,
It is also possible to change the combination of the types of ingredients. Although one embodiment of the present invention has been described above, the present invention is not limited to such an embodiment, and it goes without saying that the present invention can be implemented in various modes without departing from the scope of the present invention. .

[0010]

Since the present invention is configured as described above, it has the following effects. According to the chawanmushi element of the present invention, since the chawanmushi ingredient is frozen in a block shape, it is very easy to incorporate the ingredient into the chawanmushi bowl, which can be carried out in a short time, thereby improving work efficiency. There are potential benefits. For example, if one chawanmushi element is used as an equivalent amount for one serving, it is sufficient to put one chawanmushi element in a bowl for chawanmushi, and the inclusion can be performed particularly efficiently. Also, since the ingredients for chawanmushi are contained in the ingredients, it is possible to save the labor of cooking such as preparing and cutting the ingredients of the ingredients, when making the chawanmushi,
It is possible to improve work efficiency. Furthermore, since the egg custard is frozen, it can be stored for a long period of time while maintaining its freshness, and can be easily transported. Furthermore, since the cabbage ingredients are wrapped in a coagulated substance of a gel-like substance and shielded from the outside air, they are protected from frost-drying damage such as drying, loss of flavor, discoloration and oil burning when stored for a long period of time. In addition, the coagulated substance of the gel-like substance that wraps the ingredient reduces the drip that flows out during thawing and prevents the drip from dispersing in the bowl, and the umami component of the ingredient falls out and the taste is reduced. To prevent. In addition, by including the umami component in the coagulated substance of the gel-like substance,
It helps to maintain the taste of the ingredients themselves, and also helps to make the chawanmushi itself delicious. According to the method for producing a cabbage ingredient of the present invention, since the ingredients for the cabbage ingredient are frozen and frozen by the gel-like substance, freeze-drying at the time of freezing protects the taste and texture from being impaired. There is an advantage.

[Brief description of drawings]

FIG. 1 is a sectional view showing an embodiment of the present invention.

FIG. 2 is an explanatory diagram showing a state in the middle of a manufacturing process of the example.

FIG. 3 is an explanatory diagram showing a usage state of the embodiment.

[Explanation of symbols]

 10 Container 12 Tea Egg Steaming Tool 14 Gelatin Liquid (Melting Liquid of Gel-like Substance) 18 Tea Egg Bowl 20 Tea Egg Steaming Element

Claims (3)

[Claims] 1. A minimum amount of cabbage of a product, which is equivalent to the minimum unit of the product, is placed in a container together with at least a melt of an edible gel-like substance, and is cooled and solidified and then frozen, or the contents of the container are directly frozen together with the container. The origin of the chawanmushi. 2. The cabbage element according to claim 1, wherein the minimum unit amount of the product is an amount equivalent to the amount that should be contained in one bowl (one serving) of cabbage, and the edible The melt of the gel-like substance is a melt of gelatin, and the melt of gelatin contains dashi and other umami components and is refrigerated and coagulated in a state where the above-mentioned cabbage ingredients are immersed in the melt, and further, An element of chawanmushi that is frozen and frozen. 3. A step of accommodating at least a melt of an edible gel-like substance in a container, and a container containing at least an amount of the chawanmushi ingredient corresponding to the amount of the chawanmushi to be contained in one bowl of the bowl for steamed egg custard, and the contents together with the container. And a step of freezing and refrigerating the melt of a gel-like substance, and a step of further freezing and freezing the contents after solidification of the melt.