JPS6339555A - Seasoned rice - Google Patents

Abstract

PURPOSE:To prepare seasoned cooked rice such as rice ball, boiled rice with assorted ingredients, etc., containing uniformly dispersed flavor and seasoning component, by supporting a flavor and seasoning component on vegetable seed or puff and mixing the supported component to rice of edible state. CONSTITUTION:A flavor or seasoning component (e.g. seasoning, spice, etc.) is supported on a vegetable seed (e.g. sesame, millet grain, poppy seed, etc.) and/or puff (e.g. starch SHINBIKI) e.g. by scattering fine powder of the component together with a binder to the seed, etc. The product is added and mixed to edible rice prepared e.g. by heating rice grains to obtain the objective seasoned rice.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to improvements in seasoned cooked rice.

[Conventional technology]

Seasoned rice such as nigiri rice, sushi, takikomi gohan, and pilaf are not only made individually at home, but also manufactured and sold in bulk at bento shops. These seasoned cooked rice are usually manufactured in many varieties in stores, but each seasoning is different, so it is necessary to prepare them separately. This inevitably requires the effort of preparing the product multiple times by reducing the amount of processing at one time, and the amount of processing must be changed between varieties with high demand and those with low demand, making the work complicated.

[The juncture that the invention attempts to solve]

In order to eliminate the complexity associated with the above-mentioned high-mix, low-volume processing,
It is conceivable that only a large amount of white rice □ is cooked, and then powdered seasonings are mixed into a desired amount of this edible rice to produce various types of seasoned cooked rice. However, this method has a problem in that it is difficult to achieve uniform flavoring because the seasoning cannot be sufficiently dispersed because it is a powder. Also, if it is seasoned rice or crab rice,
Conventionally, only the center part of the nigiri rice is seasoned, which has the disadvantage that the rice cannot be enjoyed throughout. In this case as well, there is another problem in that it is extremely difficult to uniformly mix the ingredients that should be placed in the center throughout the nigiri rice.

An object of the present invention is to provide flavored cooked rice that is easy to manufacture and has flavor evenly distributed throughout.

[Means for solving problems]

The present invention is a flavored cooked rice prepared by mixing either flavor-carrying plant seeds or a small amount of buff into edible rice.

[Effect]

According to the above-described method, the flavor intended for seasoning is carried by the buff or plant seeds, which have a size that makes it easier to mix and disperse into edible rice compared to powder, so the flavor is not present in the flavored rice. Uniform dispersion and mixing throughout can be easily achieved.

Here, edible rice refers to brown rice, polished rice, etc. that has been heated or otherwise made into a normal edible state, and heating methods include normal cooking methods such as boiling, cooking, and stir-frying. If that is the case, it doesn't matter what method you use.

In the present invention, flavors such as seasonings and spices must be carried by plant seeds or buffs.

Plant seeds include sesame, millet, and poppy.

Preferred are barley, millet, hemp, perilla, yamazumi, green pepper, chili pepper, etc., and they may be roasted or boiled as appropriate. As the buffing material, buffing of rice, wheat, corn, and the above-mentioned seeds or buffing of grains, etc. can be suitably used. In addition, the seed buff may also be coarsely crushed.

Flavorings include salt, sugar, soy sauce, vinegar, sauces, seasonings such as seasonings, miso, fats and oils, tomato vinyl, ketchup, monosodium glutamate, sodium isosinate, sodium succinate, soup stock, etc. Wasabi, mustard, chili pepper, ordination.

Raw materials, spices such as curry powder, stock from kelp and bonito flakes, extracts from beef, shellfish, onions, garlic, cheese, matcha,
Anything normally used in food preparation can be used, such as seaweed, seafood powder, etc.

The method of carrying these flavors is arbitrary, and as disclosed in Japanese Patent Application No. 60-294620 filed by the present applicant, at least one of them is a fine powder having a flavor and a binder on a plant seed or buff. In addition to the method of coating by spraying flavor, it is also possible to coat only the flavor liquid or to allow it to penetrate, and there are no particular limitations.

The seasoned cooked rice according to the present invention includes any rice that has the above-mentioned edible rice as a main ingredient, and specifically includes nigiri rice, sushi, takikomi gohan, brown rice, pilaf, and chahafu. dry curry.

Examples include chicken rice.

The method of mixing flavor-carrying plant seeds or buff with the above-mentioned various seasoned rice is not necessarily limited, but for example, after adding the above-mentioned seeds or buff to cooked rice, ordinary mixing is performed. It is sufficient to simply mix according to the method, and uniform dispersion can be easily achieved by this mixing operation. In this way, even distribution is easily possible because
This is because the particles of the plant seeds and buff carrying the flavor have an appropriate size and are therefore easy to mix uniformly, unlike in the case of powder. In particular, when buffed rice is used as a carrier medium, its appearance, particle size, etc. are similar to those of cooked rice, so it can be made in a state that does not feel strange between it and cooked rice. In addition, when plant seeds such as sesame, perilla, hemp, and poppy are used as a carrier medium, the synergistic effect of the flavor of the seeds themselves and the flavor loaded on them creates a new and unique flavor. It's also effective.

Those using the above buff rice or plant seeds as a carrier medium are
Suitable for Japanese-style and Chinese-style seasoned rice.

The distribution form of the seasoned cooked rice of the present invention is not particularly limited, and it can be sold as is in a container, or it can be sold after being molded into rice balls, sushi, etc.

Furthermore, although the flavored cooked rice of the present invention is characterized by uniform distribution of flavor, the mixing state of the flavor-carrying plant seeds and buff can be varied depending on the object.

In short, it is sufficient that uniform seasoning is achieved over a certain range, and this does not necessarily mean that the same seasoning is applied throughout the entire seasoned rice in the distribution process.

For example, in nigiri rice and chirashi zushi, it goes without saying that it may be mixed evenly throughout.
It is also possible to deposit or mix more on the surface than on the inside. Further, it is also possible to mix more of the buff or plant seeds in the central part, or to mix the buff or plant seeds of different types only in the central part and to disperse them evenly. In the case of a mixed form of two or more of the above-mentioned types, it can be produced by preparing a plurality of types of seasoned cooked rice in which desired crushed seeds of the corresponding types of plants are mixed, and stacking them in two or three or more layers. In short, it is sufficient that at least one of the flavor-carrying plant seeds or buff is uniformly dispersed over a predetermined range of the flavored cooked rice in a distributed state.

However, when seasoning cooked rice using a flavor-carrying buff, etc. to make seasoned rice such as dry curry, tea rice, or pilaf, it is desirable to disperse and mix the buff etc. uniformly throughout the rice. .

It goes without saying that the flavored cooked rice of the present invention may be mixed with and added with various ingredients as desired in addition to the flavor-carrying buff and the like described above.

Next, the seasoned cooked rice according to the present invention will be explained in detail based on Examples.

[Example 1] Starch Shinbiki (buff) was added to 110 g of cooked rice (edible rice).
3 g of plum vinegar flavored shinbiki to which the same amount of plum vinegar extract powder was adhered using 50% syrup based on the weight was mixed, uniformly dispersed, and then molded to produce nigiri rice (flavored rice).

The plum vinegar-flavored Shinbiki could be easily and evenly dispersed in the above-mentioned cooked rice using a normal mixing method. Therefore, the plum vinegar flavor spread evenly throughout the nigiri rice, and the taste was delicious without being perceived as being biased by location.

Incidentally, the plum vinegar flavored powder was supported on the starch cypress by the method disclosed in the above-mentioned Japanese Patent Application No. 60-294620.

[Example 2] In the same manner as in Example 1, 3 g of curry-seasoned simbiki prepared by adhering the same amount of curry seasoning to the weight of starch simbiki using 50% syrup is mixed with 110 g of cooked rice, and molded into nigiri rice. was manufactured.

In the same manner as in Example 1, delicious nigiri rice with a rich aroma was obtained. In addition, in Example 2, the yellow flavored cypress was evenly dispersed in the white rice, so it had the effect of visually whetting the appetite.

[Example 3] 110 g of cooked rice is mixed with 4 g of cod roe flavored sesame seeds made by adhering the same amount of cod roe seasoning to the roasted sesame weight using 50% syrup, and after uniformly dispersing the mixture, it is molded to make nigiri rice. Manufactured.

As in the case of Example 1, the cod roe flavor was spread throughout and was delicious. In addition, in this example, since the roasted sesame seed that is the supporting medium also has a unique flavor, there is a synergistic effect with the supported cod roe flavor, resulting in an indescribably unique aroma and taste. , nigiri rice with double the deliciousness was obtained.

Incidentally, the tarako seasoning was applied to the roasted sesame seeds using the same method as in Example 1 above.

[Example 4] In the same manner as in Example 3, 4 g of seaweed-flavored sesame seeds made by adhering the same amount of powdered seaweed to the roasted sesame weight using 50% syrup was mixed with 110 g of cooked rice and molded into nigiri rice. was manufactured.

As in Example 3, nigiri rice with double the deliciousness was obtained.

[Example 5] To 100 g of cooked rice, mix 15 g of soy sauce-flavored buff rice made by adhering 50% powdered soy sauce with 50% syrup and 0.5 g of green seaweed to taste. We made rice with rice and put it in a plastic container to make a chahan bento.

The preparation of the flavored buffed rice was carried out in the same manner as in Example 1 above.

The flavored rice of Example 5 did not visually feel strange because the brown colored flavored buff rice was evenly distributed throughout the rice, and the taste was not biased, so it could be eaten deliciously. .

Although the present invention has been specifically described above based on Examples, it goes without saying that the present invention is not limited to the above-mentioned Examples, and can be modified in various ways without departing from the gist thereof.

For example, in the above embodiment, the case of seasoned rice, crab ball rice, and chahan bento was explained, but the invention is not limited to this, and rice that is usually served after adding some flavor to edible rice. If so, it can be applied to anything.

In addition, as edible rice, only rice obtained by boiling polished rice is shown, but it is not limited to this. Furthermore, it may be chi fried rice, dry curry, etc. that are seasoned as a whole. In this case, the deliciousness can be improved by adding flavor to the already seasoned base flavor.

Furthermore, the flavors that can be used, their carrier media, the flavor carrier methods, etc. are not limited to those shown in the examples above, and furthermore, specific values such as the mixing ratio may be changed within the range that can achieve the intended purpose. It goes without saying that various changes are possible.

〔Effect of the invention〕

By mixing at least one of a flavor-carrying plant species or a buff into edible produced rice, a fraction of the flavor intended for seasoning is mixed into the edible produced rice compared to powder. Since the flavor is supported on plant seeds or buff having a predetermined size that is easy to disperse, the flavor can be easily dispersed and mixed throughout, and as a result, delicious flavored rice without biased taste can be provided. It is.

Claims (1)

[Claims] The flavored rice is prepared by mixing edible rice with at least one of plant seeds or buff carrying a flavor.