JPH08228733A - Preparation of bowl of rice to be cold-eaten and preparation in frozen or chilled state - Google Patents

Abstract

PURPOSE: To obtain a bowl of rice to be cold-eaten, preservable over a long period especially in frozen (chilled) state and restoring the freshness and taste of the just prepared rice by thawing. CONSTITUTION: A prescribed amount of cooked rice 2 is filled in a bowl 1 made of a material durable to thawing action by heating with an oven or a microwave oven. A pasty mixture 5 containing a seasoned food material 3 for rice to be served in a bowl is prepared by heating and mixing the seasoned food material 3, a soup 4 and a gelatinizing agent. The mixture 5 is poured on the cooked rice 2 and the soup 4 in the mixture 5 is gelatinized to form a solid ingredient 6. As an alternative, a pasty mixture 5 is prepared, the soup 4 contained in the mixture 5 is gelatinized and the obtained solid ingredient 6 is placed on the cooked rice 2.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a cold food bowl for both freezing and chilling.

[0002]

2. Description of the Related Art So-called rice bowl is a generic term for dishes in which rice is placed in a bowl and seasoned ingredients are placed on it.
Typical of these are the tempura bowl, beef bowl, Chinese bowl, curry bowl and so on.

Among these rice bowls, for example, a tempura bowl is a bowl in which freshly cooked rice is served in a fixed amount and shrimp and vegetables such as tempura with vegetables are placed on top of it as seasoning ingredients. is there. Therefore, the soup (tsuyu) contained in the tempura is spread in the hot rice, and the best characteristic of the tempura is that the soup (tsuyu) -boiled rice is eaten with the tempura. Beef bowls, Chinese bowls, curry bowls, etc. other than the tempura bowl also have similar characteristics.

[0004]

As described above, the conventional rice bowls are very delicious to eat while they are freshly made, but the taste deteriorates extremely as they cool over time, and the rice is cooked. There was also a problem that the quality of such products deteriorated and they rot early.

In order to solve this kind of problem, a storage method by freezing (chilled) can be considered. However, even if the rice bowl, which has already been soaked in soup and its taste has been altered, is still frozen (chilled), it is never possible to bring out the freshness and taste of the freshly made sauce when thawed. It was possible.

The present invention has been made in view of the above problems of the prior art, and prevents the soup from permeating (drip) into the rice by gelating the soup for a bowl with a gelling agent. By making it possible to provide long-term storage, especially for long-term storage by freezing (chilled), and to provide a method of manufacturing a frozen and chilled cold rice bowl that can be eaten with freshness and taste when thawing The purpose is to do.

[0007]

In order to achieve the above object, the method for producing a frozen bowl for both freezing and chilling according to the present invention is formed of a material that can withstand the thawing action by heating or microwave. While rice is placed in a bowl container in a fixed amount, seasoning ingredients for the bowl, soup and gelling agent are mixed by heating to prepare a paste-like mixture containing the ingredients, and the mixture is hung on the rice to form a mixture. The first feature is that the solid ingredient material is formed by gelling the juice contained therein.

Next, in the method for producing a frozen bowl for both freezing and chilling according to the present invention, a fixed amount of rice is placed in a bowl container formed of a material that can withstand the thawing action by heating or microwave. After seasoning the ingredients for seasoning for the bowl, the juice and the gelling agent by heating to prepare a paste-like mixture containing the ingredients, the juice contained in the mixture is gelled to form a solid ingredient, and The second feature is that the solid ingredient material is placed on rice.

The bowl container used in the present invention must be made of a material that can withstand the thawing action by heating or a microwave oven (microwave). For example, a cold / heat resistant plastic container, particularly a styrofoam bowl container is suitable.

The seasoning ingredients used in the present invention include:
For tempura bowl, shrimp with tempura sauce, fish and vegetable tempura, for beef bowl, beef cooked with soy sauce, onions, and for Chinese rice bowl, various dishes such as meat and vegetables simmered in Chinese flavor. Material,
In the case of a curry bowl, various side dishes such as meat and vegetables stewed in curry taste are preferable, but not limited to these examples, any food can be used as long as it is a seasoning ingredient that can be served on rice for bowl dishes. Available.

As the gelling agent used in the present invention, a thickening polysaccharide mainly composed of natural raw materials such as plants and seaweeds, which have a low water separation property (free water decomposing ability) by freezing and thawing, are suitable. It is composed of the following natural materials and blending ratios. Locust Bean Gum 30% Canagenan 5% Jelly Agar 10% Sugar 55%

When the above-mentioned seasoning food, soup (soup, roux) and gelling agent are heated and mixed at a high temperature with stirring, a paste-like mixture containing the food is prepared. Then, the juice contained in this mixture is completely gelled as the temperature decreases. Therefore, a solid ingredient material is formed. Thus, the juice contained in the solid ingredients placed on the rice in the bowl container does not drip into the rice.

As a method of arranging the solid ingredients, a method of placing a mixture in the form of a high-temperature paste on rice in a bowl container and then gelating the juice contained in the mixture to form the solid ingredients, There is a method in which the solid ingredient is formed by gelling the juice contained in the high temperature paste-like mixture, and the solid ingredient is placed on the rice in the bowl container.

[0014]

Embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 shows a cross-sectional view of a cold food bowl produced by the method of the present invention. As shown in the above figure, place rice 2 in the bowl container 1 made of Styrofoam up to about 1/3,
Flatten the top surface almost flat.

On the other hand, as the seasoning food material 3 for bowls, ingredients 3a such as beef and onions that have been cooked for beef bowls are used. As the juice 4, meat juice 4a is used. Then, 70 g of the gelling agent is mixed with 300 g of these and heated and stirred until the temperature reaches about 80 to 85 ° C. to prepare a paste-like mixture 5 containing the ingredient 3a. Immediately thereafter, the mixture 5 is hung on the rice 2 placed in the bowl container 1. After about 3 to 5 minutes have passed, as the temperature of the mixture 5 in the form of high-temperature paste decreases to about 60 ° C., the gravy 4a contained in the mixture 5 completely gels and the solid ingredients 6
Is formed.

FIG. 2 is a sectional view of a cold food bowl manufactured by a method different from that of FIG. As shown in the above figure, the procedure is the same as that of the above embodiment until the rice 2 is placed in the bowl container 1 made of styrofoam up to about one-third and the upper surface is flattened almost flat.

On the other hand, the tempura 3b that has been cooked for a tempura bowl is used as the seasoning ingredient 3 for a bowl dish. Also, the soup stock 4b is used as the soup 4. Then, 350 g of the seasoning ingredients and the gelling agent 8 are placed in the molding container 7 shown in FIG.
0 g is added, and these are mixed and heated and stirred until the temperature reaches about 80 to 85 ° C. to prepare a paste-like mixture 5 containing the tempura 3b. After about 3 to 5 minutes, as the temperature of the high-temperature paste-like mixture 5 dropped to about 60 ° C.,
The soup sauce 4b contained in the mixture 5 is completely gelled, and the solid ingredient 6 is formed. This solid ingredient material 6 is taken out from the molding container 7, and the rice 2 is placed in the bowl container 1
Place it on top.

The bowl product thus obtained is placed in a refrigerator (frozen or chilled) in each bowl container 1 and stored for 3 days, then taken out and thawed for 3 minutes in a microwave oven (microwave), and the solid ingredient 6 is dissolved. However, the hot soup (tsuyu) 4 contained in this penetrated (drip) into the rice 2, and I was able to taste the freshness and taste of the freshly made rice.

[0019]

EFFECTS OF THE INVENTION The present invention is configured as described above, and the juice (tsuyu, roux) contained in seasoning ingredients for bowl dishes.
The gel is made into individual pieces, and when it is placed on rice in a bowl container, the soup does not penetrate (drip) into the rice, so the soup (tsuyu, roux) and of course the seasoning are preserved during storage. The food and rice will not be altered and can be stored for a long time.

In addition, since it is less likely to lose its shape during transportation, transportation, etc., and it is possible to prevent the juice from leaking out of the bowl container, it is impossible to eat rice in any container. Mass production of food (rice bowl) becomes possible.

In particular, by using a gelling agent having a low water separation property (free water decomposing ability) by freezing and thawing, it is possible to freeze a bowl food originally having extremely poor storability as a liquid food and to store it for a long time by a chilled food. Become. Therefore, this mass rice bowl product can be mass-produced further, and the distribution of the products is improved, and all the product distribution methods such as normal delivery, chilled delivery, and frozen delivery are possible, and foods including convenience stores are provided. The contribution to the industry will be extremely high.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of a cold food bowl manufactured by the method of the first embodiment of the present invention.

FIG. 2 is a sectional view of a cold food bowl manufactured by the method of the second embodiment of the present invention.

FIG. 3 is a cross-sectional view showing a method of manufacturing a solid ingredient material used in the second embodiment.

[Explanation of symbols]

 1 bowl container 2 rice 3 seasoning ingredients 4 soup 5 paste mixture 6 solid ingredients

Claims (3)

[Claims] 1. A fixed amount of rice is placed in a bowl container made of a material that is resistant to thawing action by heating or microwave, while seasoning ingredients for bowl items, juice and gelling agent are mixed by heating. Prepared a paste-like mixture containing the above, the mixture is hung on the rice, and a solid ingredient material is formed by gelling the juice contained in the mixture. Method of manufacturing things. 2. A fixed amount of rice is placed in a bowl container made of a material that is resistant to thawing action by heating or microwave, while seasoning ingredients for bowl items, juice and gelling agent are mixed by heating. After preparing a paste-like mixture containing, a solid ingredient is formed by gelling the juice contained in the mixture, and the solid ingredient is placed on the rice, frozen or chilled A method for producing a double-use frozen bowl product. 3. The gelling agent according to claim 1 or 2,
3. A method for producing a cold food bowl for both freezing and chilling according to claim 1 or 2, which comprises a natural raw material such as a plant or seaweed having low water separation (free water decomposing ability) by freezing and thawing. .