JPH0630715A - Seasoning for cooking rice and method for cooking rice - Google Patents
Seasoning for cooking rice and method for cooking riceInfo
- Publication number
- JPH0630715A JPH0630715A JP4213324A JP21332492A JPH0630715A JP H0630715 A JPH0630715 A JP H0630715A JP 4213324 A JP4213324 A JP 4213324A JP 21332492 A JP21332492 A JP 21332492A JP H0630715 A JPH0630715 A JP H0630715A
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- Prior art keywords
- rice
- seasoning
- cooked
- cooked rice
- package
- 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.)
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- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、米飯用炊き上げ調味料
及び炊飯方法に関し、更に詳細には芯のない炊き込み御
飯を得ることができる米飯用炊き上げ調味料及び炊飯方
法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooked seasoning for cooked rice and a method of cooking rice, and more particularly to a cooked seasoning for cooked rice and a method of cooking cooked rice without a core.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】従来よ
り、炊き込み御飯を家庭でつくるための製品としては、
具材と調味液とをパウチに収納した炊き込み御飯の素が
市販に供されている。しかしながら、こうした製品に
は、炊飯方法によっては、得られる炊き込み御飯に芯が
残るとの問題点があった。すなわち、炊き込み御飯を炊
飯器でつくる方法としては、以下の３つがある。 洗米→水合わせ→水浸漬（２５°Ｃ、３０分間）→具
材・調味液の添加→炊き上げ→蒸らし 洗米→水合わせ→具材・調味液の添加→前炊き（２５
〜５０°Ｃ、１５〜２０分間保持）→炊き上げ→蒸らし 洗米→水合わせ→具材・調味液の添加→浸漬（２５°
Ｃ、１５〜３０分間）→炊き上げ→蒸らし 本発明者等は、上記〜の方法のみならず、簡便性の
点から以下のの方法によっても炊き込み御飯をつくり
たいと考えた。 洗米→水合わせ→具材・調味液の添加→炊き上げ→蒸
らし そこで、上記した製品を用いて、〜の方法により炊
き込み御飯を得ようとしたところ、〜の方法により
得られた炊き込み御飯の米粒に芯が残るとの問題点に遭
遇したのである。2. Description of the Related Art Conventionally, as a product for making cooked rice at home,
Commercially cooked rice broth containing ingredients and seasoning liquid stored in a pouch is commercially available. However, such a product has a problem that a core remains in the obtained cooked rice depending on the rice cooking method. That is, there are the following three methods for making cooked rice with a rice cooker. Washing rice → watering → soaking in water (25 ° C, 30 minutes) → adding ingredients and seasoning liquid → cooking → steaming washing rice → watering → adding ingredients and seasoning liquid → pre-cooking (25
~ 50 ° C, hold for 15-20 minutes) → Cook up → Steam Wash rice → Combine water → Add ingredients / seasoning liquid → Soak (25 °
(C, 15 to 30 minutes) → cooking → steaming The present inventors thought that not only the above-mentioned methods but also the following method from the viewpoint of simplicity, the cooked rice should be prepared. Washing rice → watering → adding ingredients / seasoning liquid → cooking → steaming Then, when trying to obtain cooked rice by the method of ~ using the above products, rice grains of cooked rice obtained by the method of ~ I encountered the problem that the core remains in the.
【０００３】本発明者等は、上記した問題点を解決すべ
く鋭意研究を行った結果、以下の知見を得た。すなわ
ち、充分量の水を均一に含有する米粒を加熱することに
より、芯のない炊飯米を得ることができるのであるが、
炊き込み御飯においては、使用する調味液に醤油が含ま
れていることから短時間で米粒に均一に（すなわち米粒
の中心部分にまでも）吸水させることは困難であり、こ
れが得られる炊き込み御飯の米粒に芯が残ることの原因
であることを知った。更に、研究を進めた結果、意外に
も（ａ）クエン酸Ｎａ、（ｂ）糖アルコールが、得られ
る炊き込み御飯の米粒に芯が残ることを防止でき、更
に、糖アルコールには、上記効果に加えて、得られる炊
き込み御飯のべたつきの発生を有効に防止し得ることを
知見したのである。また、（ｃ）クエン酸Ｎａとアルコ
ールとを併用することにより、得られる炊き込み御飯の
米粒に芯が残ることを防止できるのみならず、得られる
炊き込み御飯の米粒の表面のべたつきをより一層有効に
防止することができるとの知見をも併せ得たのである。As a result of intensive studies to solve the above problems, the present inventors have obtained the following findings. That is, it is possible to obtain cooked rice without a core by heating rice grains that contain a sufficient amount of water uniformly.
In cooked rice, it is difficult to make the rice grains absorb water evenly (that is, even to the center of the rice grains) in a short time because the seasoning liquid used contains soy sauce. I knew that it was the cause of the core remaining in. As a result of further research, surprisingly, (a) Na citrate and (b) sugar alcohol can prevent cores from remaining in the rice grains of the cooked cooked rice obtained. In addition, they have found that the resulting cooked rice can effectively prevent the occurrence of stickiness. In addition, by using (c) Na citrate in combination with alcohol, it is possible not only to prevent cores from remaining in the rice grains of the cooked cooked rice obtained, but also to make the surface of the rice grains of the cooked cooked rice obtained more sticky. They also obtained the knowledge that they can prevent it.
【０００４】（尚、これらの物質を米飯に用いる技術に
ついては、特開昭５１−７３１４６号、特公昭５２−３
１９４２号、特公昭５４−１６５７７号、特開昭６１−
３１０５０号、特開昭５４−１６０７６２号、特開昭６
４−６０３４１号等に開示があるが、これらはいずれも
得られる米飯の食味・食感を改善すること等を目的とす
るものであり、炊き込み御飯を得るに際して上記物質を
用いることにより、前記した種々の炊飯方法によっても
芯のない炊き込み御飯を得ることができることを教示乃
至示唆するものではない。）本発明は、種々の炊飯方法
によっても芯のない炊き込み御飯を得ることができる米
飯用炊き上げ調味料及び炊飯方法を提供することを目的
とする。(For the technique of using these substances in cooked rice, see JP-A-51-73146 and JP-B-52-3.
1942, JP-B-54-16577, JP-A-61-1.
31050, JP-A-54-160762, JP-A-6-
Although disclosed in No. 4-60341 and the like, all of them are intended to improve the taste and texture of the obtained cooked rice, and the above-mentioned substances are used to obtain cooked rice. It does not teach or suggest that coreless cooked rice can be obtained by various rice cooking methods. ) It is an object of the present invention to provide a cooked seasoning for cooked rice and a rice cooking method that can obtain cooked rice without a core even by various rice cooking methods.
【０００５】[0005]
【課題を解決するための手段】本発明の第１のものは、
クエン酸Ｎａを含有することを特徴とする米飯用炊き上
げ調味料を提供する。本発明の第２のものは、クエン酸
Ｎａとアルコールとを含有することを特徴とする米飯用
炊き上げ調味料を提供する。本発明の第３のものは、糖
アルコールを含有することを特徴とする米飯用炊き上げ
調味料を提供する。本発明の第４のものは、上記第１乃
至第３いずれかの米飯用炊き上げ調味料を使用すること
を特徴とする炊飯方法を提供する。The first aspect of the present invention is as follows.
A cooked seasoning for cooked rice, characterized by containing Na citrate. A second aspect of the present invention provides a cooked seasoning for cooked rice, characterized by containing Na citrate and alcohol. A third aspect of the present invention provides a cooked seasoning for cooked rice, which contains a sugar alcohol. A fourth aspect of the present invention provides a rice cooking method characterized by using the cooked seasoning for cooked rice according to any of the first to third aspects.
【０００６】以下、本発明の内容を詳細に説明する。図
中１は、炊き込み御飯の素を示し、該炊き込み御飯の素
１は、具材２と第１調味料３とを収納する第１包装体４
と第２調味料５を収納する第２包装体６とから構成され
ている。先ず、上記第１包装体４について説明すると、
第１包装体４に収納する具材２としては、炊き込み御飯
に用いる具材であればすべて使用することができ、例え
ばゴボウ、ニンジン等の野菜類、小豆、エンドウ豆、大
豆等の豆類、油揚げ、豆腐等の大豆加工品、鮭、カニ、
イカ、タコ、エビ、アサリ等の魚介類、牛肉、豚肉、鶏
肉等の畜肉類等があり、その他にもショウガ、シメジ、
筍、椎茸、昆布、コンニャク等を使用することができ
る。The details of the present invention will be described below. In the figure, reference numeral 1 denotes a cooked rice element, and the cooked rice element 1 is a first packaging body 4 for accommodating an ingredient 2 and a first seasoning 3.
And a second package 6 that contains the second seasoning 5. First, the first packaging body 4 will be described.
As the ingredient 2 to be stored in the first package 4, all ingredients used for cooked rice can be used, for example, vegetables such as burdock and carrot, beans such as adzuki bean, peas and soybeans, fried tofu. , Processed soybeans such as tofu, salmon, crab,
There are seafood such as squid, octopus, shrimp, and clams, and meat such as beef, pork, and chicken. In addition, ginger, shimeji,
Bamboo shoots, shiitake mushrooms, kelp, konjac and the like can be used.
【０００７】次に、第１調味料３は、液状を呈してお
り、上記具材２に下味を付けるため或いは第１包装体４
より上記具材２を取り出し易くするため等の理由から第
１包装体４に収納される。該第１調味料３は、水等の液
状物に、適宜食塩、醤油、だし、みりん、砂糖、油脂、
着色料、着香料等を加え、更に、（ａ）クエン酸Ｎａ、
（ｂ）糖アルコール、（ｃ）クエン酸Ｎａとアルコー
ル、のいずれかを含有させている。これにより、種々の
炊飯方法によっても芯のない炊き込み御飯を得ることが
できる。尚、上記効果に加えて、得られる炊き込み御飯
のべたつきの発生を有効に防止することができる点から
は、（ｂ）糖アルコール又は（ｃ）クエン酸Ｎａとアル
コールを採用することが望ましく、特に（ｃ）クエン酸
Ｎａとアルコールを採用することが最も好ましい。Next, the first seasoning 3 is in a liquid state and is used for adding a taste to the ingredient 2 or the first package 4.
The ingredient 2 is stored in the first package 4 for the reason of making it easier to take out the ingredient 2. The first seasoning 3 is prepared by adding salt, soy sauce, dashi, mirin, sugar, fats and oils to a liquid substance such as water as appropriate.
Coloring agents, flavoring agents, etc. are added, and (a) Na citrate,
Either (b) sugar alcohol or (c) Na citrate and alcohol is contained. Thereby, cooked rice without a core can be obtained by various rice cooking methods. In addition to the above effects, it is preferable to use (b) sugar alcohol or (c) Na citrate and alcohol, in terms of effectively preventing stickiness of the resulting cooked rice. (C) It is most preferable to employ Na citrate and alcohol.
【０００８】上記糖アルコールとしては、ソルビトー
ル、マルチトール、キシリトール等がある。また、上記
アルコールとしては、アルコールをそのまま使用しても
良いし、アルコールを含む種々の酒類を使用することも
でき、中でも日本酒（清酒）を採用することが得られる
炊き込み御飯の風味の点で最も望ましい。使用量は、
（ａ）クエン酸Ｎａの場合、生米１００重量部に対して
０．２〜２重量部好ましくは０．２〜０．５重量部、
（ｂ）糖アルコールの場合、生米１００重量部に対して
固形換算で１．０〜６．０重量部好ましくは２．５〜
４．０重量部、（ｃ）クエン酸Ｎａとアルコールの場
合、生米１００重量部に対してクエン酸Ｎａ０．２〜２
重量部、アルコール０．１５〜１．５重量部、好ましく
は、クエン酸Ｎａ０．２〜０．５重量部、アルコール
０．１５〜０．７５重量部となるように設定することが
適当である。Examples of the sugar alcohol include sorbitol, maltitol, xylitol and the like. Further, as the alcohol, alcohol may be used as it is, or various liquors containing alcohol may be used, and among them, sake (sake) may be adopted. In terms of flavor of cooked rice, it is most suitable. desirable. The usage is
(A) In the case of Na citrate, 0.2 to 2 parts by weight, preferably 0.2 to 0.5 parts by weight, relative to 100 parts by weight of raw rice,
(B) In the case of sugar alcohol, 1.0 to 6.0 parts by weight, preferably 2.5 to 100 parts by weight of raw rice in terms of solid.
4.0 parts by weight, in the case of (c) Na citrate and alcohol, 0.2 to 2 Na citrate per 100 parts by weight of raw rice.
By weight, alcohol is 0.15 to 1.5 parts by weight, preferably 0.2 to 0.5 parts by weight of sodium citrate, and alcohol is 0.15 to 0.75 parts by weight. .
【０００９】また、上記具材２を収納した第１包装体４
に加圧加熱殺菌処理を施す場合には、褐変等を防止する
ために第１調味料３を、糖濃度が５ｇ／ｄｌ未満、ｐＨ
４〜６好ましくはｐＨ４．５〜５．５になるように調製
することが望ましい。次に、上記第１包装体４の形状
は、特に制限されず、例えばパウチ・トレー等があり、
また、上記第１包装体４の大きさも特に制限されず、実
施者において適宜決定すれば良い。更に、上記第１包装
体４の材質も特に制限されないが、第１包装体４に加熱
殺菌処理を施す場合には、耐熱性を有するものである必
要があり、その例として、ポリエステル／アルミ箔／ポ
リプロピレン等がある。上記１包装体４は、上記具材２
と第１調味料３とを充填密封した後、加熱殺菌処理を施
すことが望ましい。その条件は、具材の種類・形状・量
目等によって異なるが、例えば１１０〜１３５°Ｃで具
材の最も昇温の遅い部分のＦ0値が４以上となるように
設定すればよい。A first package 4 containing the above-mentioned ingredient 2
When the sterilization treatment under pressure is carried out, the first seasoning 3 is added to prevent browning and the like, the sugar concentration is less than 5 g / dl, and the pH is
4-6 It is desirable to adjust the pH to 4.5-5.5. Next, the shape of the first packaging body 4 is not particularly limited, and for example, a pouch tray or the like,
The size of the first package 4 is not particularly limited, and may be appropriately determined by the practitioner. Further, the material of the first packaging body 4 is not particularly limited, but when the first packaging body 4 is subjected to heat sterilization treatment, it needs to have heat resistance. For example, polyester / aluminum foil is used. / There is polypropylene etc. The one package 4 is the ingredient 2
It is desirable to heat-sterilize after filling and sealing the first seasoning 3 and the first seasoning 3. The conditions differ depending on the type, shape, quantity, etc. of the ingredient, but may be set so that the F 0 value of the portion of the ingredient having the slowest temperature rise is 110 or more at 4 ° C. or more.
【００１０】次に、第２包装体６について説明すると、
第２包装体６に収納する第２調味料５は、得られる炊き
込み御飯の基本的な風味を決定するものであり、例えば
食塩、醤油、砂糖、みりん、だし、油脂等の他、着色
料、着香料等から調製することができる。上記第２調味
料５の形態は、例えば液状であっても良いし、粉末状或
いは固形状等であっても良く、特に制限されないが、液
状であることが使用時の簡便性の点等で望ましい。その
場合、上記第２調味料５の糖濃度は、特に制限されな
い。また、保存性の点でＡｗ０．７８以下になるように
調整することが望ましい。次に、第２包装体６の形状、
大きさ、材質等は、前記第１包装体４と同様に特に制限
されない。上記液状の第２調味料５を第２包装体６に充
填するに際しては、いわゆるホットパック充填を行うこ
とが望ましい。その条件としては、７０〜９５°Ｃ好ま
しくは７５〜８５°Ｃが例示できる。上記したように、
具材２と炊き込み御飯の基本的な風味を決定する第２調
味料５とを別納することにより、具材の風味の劣化を有
効に防止することができる。上記炊き込み御飯の素１の
他の態様としては、（ａ）クエン酸Ｎａ、（ｂ）糖アル
コール、（ｃ）クエン酸Ｎａとアルコール、のいずれか
を第１包装体４に収納する第１調味料３に含有させる代
わりに、第２包装体６に収納する第２調味料５に含有さ
せるものがある。上記炊き込み御飯の素１の更に他の態
様としては、調味料を第１調味料と第２調味料とに分け
ず、一体としたものがある。Next, the second package 6 will be described.
The second seasoning 5 stored in the second package 6 determines the basic flavor of the obtained cooked rice. For example, salt, soy sauce, sugar, mirin, soup, fats and oils, a colorant, It can be prepared from flavoring agents and the like. The form of the second seasoning 5 may be, for example, a liquid form, a powder form, a solid form, or the like, and is not particularly limited, but a liquid form is convenient in use and the like. desirable. In that case, the sugar concentration of the second seasoning 5 is not particularly limited. Further, it is desirable to adjust the Aw to be 0.78 or less in terms of storability. Next, the shape of the second package 6,
The size, material, etc. are not particularly limited as in the case of the first package 4. When filling the liquid second seasoning 5 into the second package 6, it is desirable to perform so-called hot pack filling. Examples of the conditions include 70 to 95 ° C, preferably 75 to 85 ° C. As mentioned above,
By separately delivering the ingredient 2 and the second seasoning 5 that determines the basic flavor of cooked rice, it is possible to effectively prevent the flavor of the ingredient from deteriorating. As another aspect of the cooked cooked rice element 1, a first seasoning in which any one of (a) Na citrate, (b) Sugar alcohol, and (c) Na citrate and alcohol is stored in the first packaging body 4. Instead of being contained in the seasoning 3, there is one contained in the second seasoning 5 stored in the second package 6. Yet another mode of the cooked cooked rice element 1 is one in which the seasoning is not divided into the first seasoning and the second seasoning.
【００１１】次に、上記した炊き込み御飯の素を用い炊
飯器によって炊き込み御飯を得る炊飯方法について説明
する。先ず、常法により生米を洗った後、得られた洗米
を浸漬後の米粒の水分が３１〜３４％となるように浸漬
処理を施す。その条件としては、例えば２５°Ｃ、３０
分間が例示できる。次に、炊飯器に所定量の浸漬米と所
定量の水を入れ、更に前記炊き込み御飯の素の具材と調
味料を添加する。続いて、常法通り炊き上げた後蒸らし
を行い、炊き込み御飯を得る。Next, a method of cooking rice by using the cooked cooked rice element to cook cooked cooked rice with a rice cooker will be described. First, after rinsing raw rice by a conventional method, the obtained washed rice is subjected to an immersion treatment so that the water content of the rice grains after immersion becomes 31 to 34%. The conditions are, for example, 25 ° C., 30
Minutes can be exemplified. Next, a predetermined amount of soaked rice and a predetermined amount of water are put in a rice cooker, and the ingredients of the cooked rice and the seasoning are added. Then, after cooking according to the usual method, steaming is performed to obtain cooked rice.
【００１２】他の方法としては、先ず、常法により生米
を洗った後、炊飯器に所定量の洗米と所定量の水を入
れ、続いて、前記を添加した。続いて、前炊き（２５〜
５０°Ｃ、１５〜２０分間保持し）後、常法通り炊き上
げ、その後、蒸らしを行い、炊き込み御飯を得る。更
に、他の方法としては、先ず、常法により生米を洗った
後、炊飯器に所定量の洗米と所定量の水を入れ、その
後、前記炊き込み御飯の素の具材と調味料を添加する。
次いで、洗米を浸漬後の米粒の水分が２８〜３１％とな
るように浸漬処理を施す。その条件としては、例えば２
５°Ｃ、３０分間が例示できる。続いて、常法通り炊き
上げ、その後、蒸らしを行い、炊き込み御飯を得る。更
に、他の方法としては、先ず、常法により生米を洗った
後、炊飯器に所定量の洗米と所定量の水を入れ、その
後、前記炊き込み御飯の素の具材と調味料を添加する。
その後直ちに、常法通り炊き上げた後、蒸らしを行い、
炊き込み御飯を得る。上記いずれの炊飯方法によっても
芯のない炊き込み御飯を得ることができる。尚、本発明
を利用可能な炊き込み御飯は、和風のものにだけ限定さ
れるものではなく、例えばピラフ等の洋風のものや中華
風のもの等にも利用可能である。As another method, first, raw rice was washed by a conventional method, then a predetermined amount of washed rice and a predetermined amount of water were put in a rice cooker, and then the above was added. Next, pre-cook (25 ~
After holding at 50 ° C. for 15 to 20 minutes), it is cooked in the usual manner, and then steamed to obtain cooked rice. Further, as another method, first, after washing the raw rice by a conventional method, a predetermined amount of rice is washed and a predetermined amount of water is put in a rice cooker, and then the ingredients of the cooked rice and the seasoning are added. To do.
Next, the washed rice is subjected to an immersion treatment so that the moisture content of the rice grains after immersion becomes 28 to 31%. The condition is, for example, 2
An example is 5 ° C. and 30 minutes. Next, cook as usual and then steam to obtain cooked rice. Further, as another method, first, after washing the raw rice by a conventional method, a predetermined amount of rice is washed and a predetermined amount of water is put in a rice cooker, and then the ingredients of the cooked rice and the seasoning are added. To do.
Immediately after that, after cooking as usual, steaming,
Get cooked rice. It is possible to obtain cooked rice without a core by any of the above rice cooking methods. The cooked rice to which the present invention can be applied is not limited to Japanese-style rice, and may be Western-style rice such as pilaf or Chinese-style rice.
【００１３】[0013]
【発明の効果】本発明によれば、（ａ）クエン酸Ｎａ、
（ｂ）糖アルコール、（ｃ）クエン酸Ｎａと日本酒、の
いずれかを含有する米飯用炊き上げ調味料を使用するこ
とにより、芯のない食感の良好な炊き込み御飯を得るこ
とができる。次に、本発明を実施例により説明する。According to the present invention, (a) Na citrate,
By using the cooked seasoning for cooked rice containing either (b) sugar alcohol or (c) Na citrate and sake, cooked rice with a good core-free texture can be obtained. Next, the present invention will be described with reference to examples.
【００１４】[0014]
【実施例１】食塩４ｇ、だし（かつお、昆布）８ｇ、み
りん１５ｇ、砂糖４ｇ、化学調味料１ｇ、水４０ｇ、ク
エン酸Ｎａ１ｇに、更に椎茸１０ｇ、油揚げ２５ｇ、人
参５０ｇ、ごぼう１５ｇ、こんにゃく１０ｇ、鶏肉２５
ｇ、胡麻５ｇを混合し、これをポリエステル／アルミ箔
／ポリプロピレン製の第１包装体（１３０ｍｍ×１７０
ｍｍ）に充填密封した後、１２１°Ｃ、１．５Ｋｇ／ｃ
ｍ2、２５分間の条件で加圧加熱殺菌処理を施した。一
方、食塩１５重量部、だし１０重量部、みりん８０重量
部、醤油６０重量部、食用油５重量部を８５°Ｃで加熱
混合し、第２調味料（Ａｗ０．７６）を得た。得られた
第２調味料４５ｇをポリエステル／アルミ箔／ポリエチ
レン製の第２包装体（９０ｍｍ×１１０ｍｍ）に８０°
Ｃ以上の条件でホットパック充填を行った。以上によ
り、第１包装体と第２包装体とからなる炊き込み御飯の
素を得た。次に、常法により生米４８０ｇを洗い、水切
りした後、得られた洗米と水とを、その合計が１１６０
ｇとなるように炊飯器に入れ、続いて、前記第１包装体
の具材と第１調味料、第２包装体の第２調味料を添加し
た。次いで、前炊き（２５〜５０°Ｃ、１５〜２０分間
保持し）後、常法通り炊き上げ、その後、蒸らしを行
い、炊き込み御飯を得た。得られた炊き込み御飯は、芯
がない美味しいものであった。また、得られた炊き込み
御飯の具材も美味しいものであった。Example 1 4 g of salt, 8 g of broth (bonito, kelp), 15 g of mirin, 4 g of sugar, 1 g of chemical seasoning, 40 g of water, 1 g of sodium citrate, 10 g of shiitake mushrooms, 25 g of fried oil, 50 g of carrots, 15 g of burdock, 10 g of konjac. , Chicken 25
g, 5 g of sesame are mixed, and this is made into a first package made of polyester / aluminum foil / polypropylene (130 mm × 170
mm) and sealed, 121 ° C, 1.5Kg / c
The sterilization treatment under pressure was performed under conditions of m 2 and 25 minutes. On the other hand, 15 parts by weight of salt, 10 parts by weight of soup, 80 parts by weight of mirin, 60 parts by weight of soy sauce, and 5 parts by weight of edible oil were heated and mixed at 85 ° C to obtain a second seasoning (Aw0.76). 45 g of the obtained second seasoning is placed in a second package (90 mm × 110 mm) made of polyester / aluminum foil / polyethylene at 80 °.
Hot pack filling was performed under the condition of C or higher. Through the above steps, a cooked rice meal consisting of the first package and the second package was obtained. Next, after washing 480 g of raw rice by a conventional method and draining the water, the total amount of the washed rice and water obtained is 1160.
It was put in a rice cooker so as to have g, and subsequently, the ingredients of the first package, the first seasoning, and the second seasoning of the second package were added. Then, after precooking (holding at 25 to 50 ° C. for 15 to 20 minutes), it was cooked in the usual manner, and then steamed to obtain cooked rice. The obtained cooked rice was delicious without a core. Moreover, the ingredients of the obtained cooked rice were delicious.
【００１５】[0015]
【比較例１】クエン酸Ｎａを使用しないことの他は、実
施例１と同様な方法で炊き込み御飯の素を得た。得られ
た炊き込み御飯の素を使用し、実施例１と同様な方法で
炊き込み御飯を得た。得られた炊き込み御飯は、芯があ
る不良な食味を呈するものであった。[Comparative Example 1] A cooked rice meal was obtained in the same manner as in Example 1 except that Na citrate was not used. Using the obtained cooked rice element, a cooked rice was obtained in the same manner as in Example 1. The obtained cooked rice had a core and a bad taste.
【００１６】[0016]
【実施例２】食塩４ｇ、だし（かつお、昆布）８ｇ、み
りん１５ｇ、砂糖４ｇ、化学調味料１ｇ、水４０ｇ、ソ
ルビトール（固形換算）３ｇに、更に椎茸１０ｇ、油揚
げ２５ｇ、人参５０ｇ、ごぼう１５ｇ、こんにゃく１０
ｇ、鶏肉２５ｇ、胡麻５ｇを混合し、これをポリエステ
ル／アルミ箔／ポリプロピレン製の第１包装体（１３０
ｍｍ×１７０ｍｍ）に充填密封した後、１２１°Ｃ、
１．５Ｋｇ／ｃｍ2、２５分間の条件で加圧加熱殺菌処
理を施した。一方、食塩１５重量部、だし１０重量部、
みりん８０重量部、醤油６０重量部、食用油５重量部を
８５°Ｃで加熱混合し、第２調味料（Ａｗ０．７６）を
得た。得られた第２調味料４５ｇをポリエステル／アル
ミ箔／ポリエチレン製の第２包装体（９０ｍｍ×１１０
ｍｍ）に８０°Ｃ以上の条件でホットパック充填を行っ
た。以上により、第１包装体と第２包装体とからなる炊
き込み御飯の素を得た。次に、常法により生米４８０ｇ
を洗米し、水切りした後、得られた洗米と水とを、その
合計が１１６０ｇとなるように炊飯器に入れ、続いて、
前記第１包装体の具材と第１調味料、第２包装体の第２
調味料を添加した。次いで、前炊き（２５〜５０°Ｃ、
１５〜２０分間保持し）後、常法通り炊き上げ、その
後、蒸らしを行い、炊き込み御飯を得た。得られた炊き
込み御飯は、芯がない美味しいものであった。また、得
られた炊き込み御飯の具材も美味しいものであった。Example 2 4 g of salt, 8 g of dashi (bonito, kelp), 15 g of mirin, 4 g of sugar, 1 g of chemical seasoning, 40 g of water, 3 g of sorbitol (solid basis), 10 g of shiitake mushroom, 25 g of fried carrot, 50 g of carrot, 15 g of burdock root , Konjac 10
g, 25 g of chicken, and 5 g of sesame are mixed, and this is mixed with a first package made of polyester / aluminum foil / polypropylene (130
(mm × 170 mm), then sealed at 121 ° C.
The sterilization treatment under pressure was conducted under the conditions of 1.5 kg / cm 2 and 25 minutes. On the other hand, salt 15 parts by weight, soup stock 10 parts by weight,
80 parts by weight of mirin, 60 parts by weight of soy sauce, and 5 parts by weight of edible oil were heated and mixed at 85 ° C to obtain a second seasoning (Aw0.76). 45 g of the obtained second seasoning was used as a second package (90 mm × 110) made of polyester / aluminum foil / polyethylene.
mm) was hot-pack filled under the conditions of 80 ° C. or higher. Through the above steps, a cooked rice meal consisting of the first package and the second package was obtained. Next, 480 g of raw rice according to the usual method
After washing the rice with water and draining it, the washed rice and water are put into a rice cooker so that the total amount becomes 1160 g, and then,
Ingredients for the first package, first seasoning, second for the second package
Seasoning was added. Next, pre-cook (25-50 ° C,
After holding for 15 to 20 minutes), the rice was cooked in the usual manner and then steamed to obtain cooked rice. The obtained cooked rice was delicious without a core. Moreover, the ingredients of the obtained cooked rice were delicious.
【００１７】[0017]
【比較例２】ソルビトールを使用しないことの他は、実
施例２と同様な方法で炊き込み御飯の素を得た。得られ
た炊き込み御飯の素を使用し、実施例２と同様な方法で
炊き込み御飯を得た。得られた炊き込み御飯は、芯があ
ると共にべたつきのある不良な食味を呈するものであっ
た。[Comparative Example 2] A cooked rice meal was obtained in the same manner as in Example 2 except that sorbitol was not used. Using the obtained cooked rice element, a cooked rice was obtained in the same manner as in Example 2. The obtained cooked rice had a core and was sticky and had a bad taste.
【００１８】[0018]
【実施例３】食塩４ｇ、だし（かつお、昆布）８ｇ、み
りん１５ｇ、砂糖４ｇ、化学調味料１ｇ、水４０ｇ、ク
エン酸Ｎａ１ｇ、日本酒（アルコール分１５％）５ｇ
に、更に椎茸１０ｇ、油揚げ２５ｇ、人参５０ｇ、ごぼ
う１５ｇ、こんにゃく１０ｇ、鶏肉２５ｇ、胡麻５ｇを
混合し、これをポリエステル／アルミ箔／ポリプロピレ
ン製の第１包装体（１３０ｍｍ×１７０ｍｍ）に充填密
封した後、１２１°Ｃ、１．５Ｋｇ／ｃｍ2、２５分間
の条件で加圧加熱殺菌処理を施した。一方、食塩１５重
量部、だし１０重量部、みりん８０重量部、醤油６０重
量部、食用油５重量部を８５°Ｃで加熱混合し、第２調
味料（Ａｗ０．７６）を得た。得られた第２調味料４５
ｇをポリエステル／アルミ箔／ポリエチレン製の第２包
装体（９８ｍｍ×１１０ｍｍ）に８０°Ｃ以上の条件で
ホットパック充填を行った。以上により、第１包装体と
第２包装体とからなる炊き込み御飯の素を得た。次に、
常法により生米４８０ｇを洗い、水切りした後、得られ
た洗米と水とを、その合計が１１６０ｇとなるように炊
飯器に入れ、続いて、前記第１包装体の具材と第１調味
料、第２包装体の第２調味料を添加した。次いで、前炊
き（２５〜５０°Ｃ、１５〜２０分間保持し）後、常法
通り炊き上げ、その後、蒸らしを行い、炊き込み御飯を
得た。得られた炊き込み御飯は、芯がないと共にべたつ
きの発生が極めて有効に防止された美味しいものであっ
た。また、得られた炊き込み御飯の具材も美味しいもの
であった。Example 3 4 g of salt, 8 g of dashi (bonito, kelp), 15 g of mirin, 4 g of sugar, 1 g of chemical seasoning, 40 g of water, 1 g of sodium citrate, 5 g of sake (alcohol content 15%) 5 g
Furthermore, 10 g of shiitake mushrooms, 25 g of fried oil, 50 g of carrots, 15 g of burdock root, 10 g of konjac, 25 g of sesame seeds and 5 g of sesame were mixed, and this was filled and sealed in a polyester / aluminum foil / polypropylene first package (130 mm × 170 mm). After that, pressure heat sterilization treatment was performed under the conditions of 121 ° C., 1.5 Kg / cm 2 , and 25 minutes. On the other hand, 15 parts by weight of salt, 10 parts by weight of soup, 80 parts by weight of mirin, 60 parts by weight of soy sauce, and 5 parts by weight of edible oil were heated and mixed at 85 ° C to obtain a second seasoning (Aw0.76). The obtained second seasoning 45
In a second package (98 mm × 110 mm) made of polyester / aluminum foil / polyethylene, g was hot-pack filled at 80 ° C. or higher. Through the above steps, a cooked rice meal consisting of the first package and the second package was obtained. next,
After washing 480 g of raw rice by a conventional method and draining, the resulting washed rice and water are put into a rice cooker so that the total thereof becomes 1160 g, and then the ingredients of the first package and the first seasoning. And the second seasoning of the second package were added. Then, after precooking (holding at 25 to 50 ° C. for 15 to 20 minutes), it was cooked in the usual manner, and then steamed to obtain cooked rice. The obtained cooked rice was delicious without a core and in which stickiness was extremely effectively prevented. Moreover, the ingredients of the obtained cooked rice were delicious.
【００１９】[0019]
【比較例３】クエン酸Ｎａ及び日本酒を使用しないこと
の他は、実施例３と同様な方法で炊き込み御飯の素を得
た。得られた炊き込み御飯の素を使用し、実施例３と同
様な方法で炊き込み御飯を得た。得られた炊き込み御飯
は、芯があると共にべたつきのある不良な食味を呈する
ものであった。[Comparative Example 3] A rice meal was prepared by cooking in the same manner as in Example 3 except that Na citrate and sake were not used. Using the obtained cooked rice element, a cooked rice was obtained in the same manner as in Example 3. The obtained cooked rice had a core and was sticky and had a bad taste.
【００２０】[0020]
【実施例４】先ず、常法により生米４８０ｇを洗った
後、得られた洗米を２５°Ｃ、３０分間の条件で水浸漬
処理を施す。水切りした後、得られた浸漬米と水とを、
その合計が１１６０ｇとなるように炊飯器に入れ、次
に、実施例３で得られた炊き込み御飯の素の第１包装体
の具材と第１調味液、第２包装体の第２調味料を添加す
る。続いて、常法通り炊き上げた後蒸らしを行い、炊き
込み御飯を得た。得られた炊き込み御飯は、芯がないと
共に、べたつきの発生が極めて有効に防止された美味し
いものであった。また、得られた炊き込み御飯の具材も
美味しいものであった。Example 4 First, 480 g of raw rice was washed by a conventional method, and the obtained washed rice was immersed in water at 25 ° C. for 30 minutes. After draining, the resulting soaked rice and water,
It is put in a rice cooker so that the total thereof becomes 1160 g, and then the ingredients of the first package of the cooked rice meal obtained in Example 3 and the first seasoning liquid and the second seasoning of the second package. Is added. Subsequently, the rice was cooked as usual and then steamed to obtain cooked rice. The obtained cooked rice had no core and was very delicious in that stickiness was extremely effectively prevented. Moreover, the ingredients of the obtained cooked rice were delicious.
【００２１】[0021]
【実施例５】先ず、常法により生米４８０ｇを洗い、水
切りした後、得られた洗米と水とを、その合計が１１６
０ｇとなるように炊飯器に入れ、その後、前記実施例３
で得られた炊き込み御飯の素の第１包装体の具材と第１
調味液、第２包装体の第２調味料を添加した。次いで、
２５°Ｃ、３０分間の条件で浸漬処理を施す。続いて、
常法通り炊き上げ、その後、蒸らしを行い、炊き込み御
飯を得た。得られた炊き込み御飯は、芯がないと共に、
べたつきの発生が有効に防止された美味しいものであっ
た。また、得られた炊き込み御飯の具材も美味しいもの
であった。[Example 5] First, 480 g of raw rice was washed by a conventional method, drained, and the resulting washed rice and water were 116 in total.
It was put in a rice cooker so as to be 0 g, and then, in Example 3 described above.
And the ingredients of the first package of cooked rice meal obtained in
The seasoning liquid and the second seasoning of the second package were added. Then
Immersion treatment is performed at 25 ° C. for 30 minutes. continue,
The rice was cooked as usual and then steamed to obtain cooked rice. The obtained cooked rice has no core and
It was a delicious product in which stickiness was effectively prevented. Moreover, the ingredients of the obtained cooked rice were delicious.
【００２２】[0022]
【実施例６】先ず、常法により生米４８０ｇを洗い、水
切りした後、得られた洗米と水とを、その合計が１１６
０ｇとなるように炊飯器に入れ、その後、前記実施例３
で得られた炊き込み御飯の素の第１包装体の具材と第１
調味液、第２包装体の第２調味料を添加した。その後直
ちに、常法通り炊き上げた後、蒸らしを行い、炊き込み
御飯を得た。得られた炊き込み御飯は、芯及びべたつき
の発生が有効に防止された美味しいものであった。ま
た、得られた炊き込み御飯の具材も美味しいものであっ
た。[Example 6] First, 480 g of raw rice was washed by a conventional method, drained, and then the obtained washed rice and water were added to a total of 116.
It was put in a rice cooker so as to be 0 g, and then, in Example 3 described above.
And the ingredients of the first package of cooked rice meal obtained in
The seasoning liquid and the second seasoning of the second package were added. Immediately thereafter, the rice was cooked in the usual manner and then steamed to obtain cooked rice. The obtained cooked rice was delicious in which the occurrence of core and stickiness was effectively prevented. Moreover, the ingredients of the obtained cooked rice were delicious.
【００２３】[0023]
【実施例７】食塩４ｇ、だし（かつお、昆布）８ｇ、み
りん１５ｇ、砂糖４ｇ、化学調味料１ｇ、水４０ｇに、
更に椎茸１０ｇ、油揚げ２５ｇ、人参５０ｇ、ごぼう１
５ｇ、こんにゃく１０ｇ、鶏肉２５ｇ、胡麻５ｇを混合
し、これをポリエステル／アルミ箔／ポリプロピレン製
の第１包装体（１３０ｍｍ×１７０ｍｍ）に充填密封し
た後、１２１°Ｃ、１．５Ｋｇ／ｃｍ2、２５分間の条
件で加圧加熱殺菌処理を施した。一方、食塩４重量部、
だし３重量部、みりん２０重量部、醤油１５重量部、食
用油１重量部、クエン酸Ｎａ１ｇ、日本酒（アルコール
分１５％）５ｇを８５°Ｃで加熱混合し、第２調味料
（Ａｗ０．７６）を得た。得られた第２調味料４５ｇを
ポリエステル／アルミ箔／ポリエチレンの第２包装体
（９０ｍｍ×１１０ｍｍ）に８０°Ｃ以上の条件でホッ
トパック充填を行った。以上により、第１包装体と第２
包装体とからなる炊き込み御飯の素を得た。次に、常法
により生米４８０ｇを洗米し、水切りした後、得られた
洗米と水とを、その合計が１１６０ｇとなるように炊飯
器に入れ、続いて、前記第１包装体の具材と第１調味
料、第２包装体の第２調味料を添加した。次いで、前炊
き（２５〜５０°Ｃ、１５〜２０分間保持し）後、常法
通り炊き上げ、その後、蒸らしを行い、炊き込み御飯を
得た。得られた炊き込み御飯は、芯がないと共にべたつ
きの発生が有効に防止された美味しいものであった。ま
た、得られた炊き込み御飯の具材も美味しいものであっ
た。[Example 7] 4 g of salt, 8 g of dashi (bonito, kelp), 15 g of mirin, 4 g of sugar, 1 g of chemical seasoning, 40 g of water,
Furthermore, shiitake mushroom 10g, fried fish 25g, carrot 50g, burdock 1
After mixing 5 g, konjac 10 g, chicken 25 g, and sesame 5 g, and filling and sealing this in a polyester / aluminum foil / polypropylene first package (130 mm × 170 mm), 121 ° C., 1.5 Kg / cm 2 , Pressurized heat sterilization was performed under the condition of 25 minutes. On the other hand, 4 parts by weight of salt,
3 parts by weight of soup, 20 parts by weight of mirin, 15 parts by weight of soy sauce, 1 part by weight of edible oil, 1 g of sodium citrate, 5 g of sake (alcohol content 15%) are heated and mixed at 85 ° C., and the second seasoning (Aw0.76 ) Got. 45 g of the obtained second seasoning was hot-pack filled in a second polyester / aluminum foil / polyethylene second package (90 mm × 110 mm) at 80 ° C. or higher. From the above, the first package and the second package
A cooked rice meal consisting of a package was obtained. Next, 480 g of raw rice was washed by a conventional method, drained, and then the obtained washed rice and water were put into a rice cooker so that the total amount was 1160 g, and subsequently, the ingredients of the first package. And the first seasoning and the second seasoning of the second package were added. Next, after precooking (holding at 25 to 50 ° C. for 15 to 20 minutes), it was cooked in the usual manner, and then steamed to obtain cooked rice. The obtained cooked rice was delicious without a core and in which stickiness was effectively prevented. Moreover, the ingredients of the obtained cooked rice were delicious.
【００２４】[0024]
【実施例８】食塩８ｇ、醤油１５ｇ、だし（昆布、かつ
お）１０ｇ、みりん３５ｇ、砂糖４ｇ、化学調味料１
ｇ、水４０ｇ、食用油１ｇ、クエン酸Ｎａ１ｇ、日本酒
（アルコール分１５％）５ｇに、更に椎茸１０ｇ、油揚
げ２５ｇ、人参５０ｇ、ごぼう１５ｇ、こんにゃく１０
ｇ、鶏肉２５ｇ、胡麻５ｇを混合し、これをポリエステ
ル／アルミ箔／ポリプロピレンの包装体（１３０ｍｍ×
１７０ｍｍ）に充填密封した後、１２１°Ｃ、１．５Ｋ
ｇ／ｃｍ2、２５分間の条件で加圧加熱殺菌処理を施し
た。以上により、炊き込み御飯の素を得た。次に、常法
により生米４８０ｇを洗米し、水切りした後、得られた
洗米と水とを、その合計が１１６０ｇとなるように炊飯
器に入れ、続いて、前記第１包装体の具材と第１調味
料、第２包装体の第２調味料を添加した。次いで、前炊
き（２５〜５０°Ｃ、１５〜２０分間保持し）後、常法
通り炊き上げ、その後、蒸らしを行い、炊き込み御飯を
得た。得られた炊き込み御飯は、芯がないと共にべたつ
きの発生が有効に防止された美味しいものであった。[Example 8] 8 g of salt, 15 g of soy sauce, 10 g of dashi (kelp, bonito), 35 g of mirin, 4 g of sugar, 1 chemical seasoning
g, 40 g of water, 1 g of edible oil, 1 g of Na citrate, 5 g of sake (alcohol content 15%), 10 g of Shiitake mushrooms, 25 g of fried oil, 50 g of carrots, 15 g of burdock, 10 konjac
g, chicken meat 25 g, and sesame seed 5 g are mixed, and this is packaged with polyester / aluminum foil / polypropylene (130 mm ×
170mm) and sealed, 121 ° C, 1.5K
Pressurized heat sterilization was performed under the conditions of g / cm 2 and 25 minutes. Through the above steps, the cooked rice was obtained. Next, 480 g of raw rice was washed by a conventional method, drained, and then the obtained washed rice and water were put into a rice cooker so that the total amount was 1160 g, and subsequently, the ingredients of the first package. And the first seasoning and the second seasoning of the second package were added. Then, after precooking (holding at 25 to 50 ° C. for 15 to 20 minutes), it was cooked in the usual manner, and then steamed to obtain cooked rice. The obtained cooked rice was delicious without a core and in which stickiness was effectively prevented.
【図１】本発明の実施例の炊き込み御飯の素を示した正
面図である。FIG. 1 is a front view showing an element of cooked rice according to an embodiment of the present invention.
１ 炊き込み御飯の素 ２ 具材 ３ 第１調味料 ４ 第１包装体 ５ 第２調味料 ６ 第２包装体 1 Cooked rice base 2 Ingredients 3 1st seasoning 4 1st packaging 5 2nd seasoning 6 2nd packaging
Claims (4)
る米飯用炊き上げ調味料。1. A cooked seasoning for cooked rice, which contains Na citrate.
ことを特徴とする米飯用炊き上げ調味料。2. A cooked seasoning for cooked rice, which contains Na citrate and alcohol.
る米飯用炊き上げ調味料。3. A cooked seasoning for cooked rice, which contains sugar alcohol.
飯用炊き上げ調味料を使用することを特徴とする炊飯方
法。4. A rice cooking method, which comprises using the cooked seasoning for cooked rice according to any one of claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4213324A JP2807132B2 (en) | 1992-07-17 | 1992-07-17 | Cooking seasoning for rice and rice cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4213324A JP2807132B2 (en) | 1992-07-17 | 1992-07-17 | Cooking seasoning for rice and rice cooking method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0630715A true JPH0630715A (en) | 1994-02-08 |
| JP2807132B2 JP2807132B2 (en) | 1998-10-08 |
Family
ID=16637269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4213324A Expired - Fee Related JP2807132B2 (en) | 1992-07-17 | 1992-07-17 | Cooking seasoning for rice and rice cooking method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2807132B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02112275U (en) * | 1989-02-22 | 1990-09-07 | ||
| JPH09215476A (en) * | 1996-02-10 | 1997-08-19 | Q P Jozo Kk | Improver for cooked rice, production of cooked rice using the same and cooked rice suitable for chilled preservation |
| JPH10146485A (en) * | 1996-11-18 | 1998-06-02 | Hirose Mfg Co Ltd | Rotating hook of sewing machine |
| JP2013099316A (en) * | 2011-04-08 | 2013-05-23 | Kirin Kyowa Foods Co Ltd | Seasoning containing acetic acid |
| JP2020054268A (en) * | 2018-10-01 | 2020-04-09 | 学校法人福井仁愛学園 | Powder seasoning for rice cooking and rice cooking method using the same |
| CN112244204A (en) * | 2020-10-19 | 2021-01-22 | 张学明 | Mangrove wild crab rice and making method thereof |
-
1992
- 1992-07-17 JP JP4213324A patent/JP2807132B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02112275U (en) * | 1989-02-22 | 1990-09-07 | ||
| JPH09215476A (en) * | 1996-02-10 | 1997-08-19 | Q P Jozo Kk | Improver for cooked rice, production of cooked rice using the same and cooked rice suitable for chilled preservation |
| JPH10146485A (en) * | 1996-11-18 | 1998-06-02 | Hirose Mfg Co Ltd | Rotating hook of sewing machine |
| JP2013099316A (en) * | 2011-04-08 | 2013-05-23 | Kirin Kyowa Foods Co Ltd | Seasoning containing acetic acid |
| JP2020054268A (en) * | 2018-10-01 | 2020-04-09 | 学校法人福井仁愛学園 | Powder seasoning for rice cooking and rice cooking method using the same |
| CN112244204A (en) * | 2020-10-19 | 2021-01-22 | 张学明 | Mangrove wild crab rice and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2807132B2 (en) | 1998-10-08 |
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