JP2018068159A - How to cook frozen rice - Google Patents

Abstract

An object of the present invention is to provide a cooking method of egg-cooked rice cookers, which has a flavor and texture close to that of a full-fledged egg-cooked rice cooker and can be easily cooked. SOLUTION: Frozen cooked rice is thawed and poured into boiling water to loosen it. After adjusting the temperature of the cooked cooked rice to a high temperature, a liquid egg is added and the egg moderately hardens in the microwave oven to give the flavor of the porridge itself.・Providing a cooking method for egg-cooked rice that has a good taste and texture similar to a fully-cooked egg-cooked rice that can be easily cooked by cooking for a short time at a pleasant texture be able to. [Selection diagram] None

Description

  The present invention relates to a cooking method for producing an egg-containing miso from frozen cooked rice.

  Traditionally, there are various types of miscellaneous cooking, but as a cooking method of miscellaneous cooking, put cold rice in a jar and put it in water, remove the slime while loosening it, prepare a drained dish, put it in a pan, Add time-consuming ingredients to the fire street and boil them, then add the prepared rice, boil again, add the ingredients as fast as the fire, and turn off the fire and boil down the trefoil and sesame seeds. In general, a method of making chopped paste or the like is used.

  Of these, in the case of cooking using eggs such as egg cooking or leek ball cooking, pour the whole egg into a pan that has been boiled with rice in broth, stop the fire in a half-mature state, and heat the egg by preheating. A method of cooking by adjusting the cooking temperature is common, and it can be transferred to a bowl for eating by cooking the eggs of your choice.

  The miscellaneous cooking cooked by such a cooking method has a preferred flavor and texture, but it is necessary to prepare cold rice and ingredients in advance, and it is necessary to cook in a pan, which is very time consuming and convenient. Foods that can cook miscellaneous cooking in a short time are desired.

  Examples of foods that can easily cook miscellaneous cooking include retort cooking and freeze-dried miscellaneous cooking (for example, Patent Documents 1 to 3). These foods can be eaten simply by cooking in a pan or range, or by pouring hot water, and they can be cooked easily in a very short time. There were still issues in terms. In particular, in the case of miscellaneous cooking with eggs, it was not possible to adjust the cooking of the eggs, and there were problems such as lack of unnatural texture and unique egg flavor.

JP2000-60460 JP 2002-119251 A JP-A-9-135667

  This invention makes it a subject to provide the cooking method of the egg-containing miscellaneous cooking which has the favorable flavor and food texture close | similar to the egg-containing miscellaneous cooking cooked in earnest, and can be cooked simply.

  The inventors have paid attention to frozen cooked rice in developing a product for providing an egg-shaped miscellaneous food that has a good flavor and texture close to those of a fully-cooked egg-shaped miscellaneous food and that can be easily cooked. . Furthermore, as a result of studying a method that can be easily cooked without using a pan, by devising the cooking method, it has a flavor and texture close to that of mixed rice with eggs cooked in earnest from frozen cooked rice, and can be cooked easily. The present inventors have found that it is possible to provide an egg-shaped miscellaneous meal, and have reached the present invention.

  That is, after the thawing step of thawing frozen cooked rice, and after the thawing step, pouring hot water into the thawed cooked rice, stirring and loosening the thawed cooked rice, and after the pouring and unwinding step, A liquid egg addition step of adding liquid egg to the cooked and loosened rice, and a heating step of heating the cooked rice with the liquid egg in a microwave after the liquid egg addition step This is a method for cooking frozen cooked rice.

  Moreover, it is preferable that frozen cooked rice is seasoned beforehand.

  Moreover, it is preferable that ingredients are mixed with frozen rice in advance.

  In addition, it is preferable that the temperature of the cooked and uncooked cooked rice after the pouring and unraveling step is adjusted to 70 ° C. or higher, and heated so that the temperature of the cooked rice immediately after the heating step is 80 to 90 ° C.

  Moreover, it is preferable that the weight of the liquid egg to add is 10 to 25 weight% with respect to the total weight of the thawed cooked rice and hot water poured.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a cooking method for an egg-shaped miscellaneous food that has a good flavor and texture close to those of a fully-cooked egg-shaped miscellaneous food and can be easily cooked. Moreover, as a side effect, the tableware for eating can be safely carried without being overheated.

  Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. Frozen rice First, prepare frozen rice. Dip raw rice into water, add seasoning liquid or oil if necessary, cook rice, add ingredients such as meat and vegetables to necessary rice, mix seasoning liquid and oil, then cool And freeze. At this time, by seasoning with the seasoning liquid in advance, the rice grain is soaked even if the rice is not boiled with the broth, and the seasoning liquid attached to the rice just by pouring hot water in the pouring and unraveling step described later will be added to the hot water. Dissolves and becomes a soup stock. Moreover, by mixing ingredients such as meat and vegetables, it is not necessary to prepare ingredients and cooking can be performed easily.

  The frozen cooked rice may be prepared by being frozen in a rose state, or may be prepared by freezing after a single meal is formed into one serving. By forming a single meal, it is possible to season and cook with a high-concentration seasoning liquid that cannot be attached by freezing roses, and to know the proper amount for one meal without measuring the weight of frozen rice. Easy to adjust and handle cooking.

  Frozen frozen rice may be packaged with soup and ingredients and marketed as frozen food, if necessary. In the case of single-meal cooking for one serving, it is necessary after storing the frozen rice in a microwave cooking tray. May be packaged with soup and ingredients and marketed. As a material for a microwave cooking tray, a cold-resistant polypropylene is preferable.

2. Thawing step Next, the frozen frozen cooked rice is thawed. The thawing method is not particularly limited, but microwave thawing is preferable. In the thawing step, it is preferable not only to thaw from a frozen state but also to cook the frozen cooked rice so that the product temperature is 50 ° C. or higher. The product temperature here refers to the surface temperature of the cooked rice when the thawed rice is in a loose state, and the temperature of the lowest temperature of the cooked rice (mainly the central portion) if it is molded individually. Say.

  At this time, when the frozen cooked rice is put into a bowl such as a bowl for eating and thawed with a microwave oven, the temperature of the bowl for cooking becomes hot, so it is preferable to thaw in a bowl separate from the bowl for eating. . When a single meal is molded into a single meal and then placed in a microwave cooking tray and marketed, it is not necessary to prepare a microwave thawing device and can be easily thawed in a microwave oven.

3. Pouring and unraveling step Next, the thawed cooked rice is transferred to a table for eating, hot water is poured into it, and the thawed cooked rice is loosened so that it does not clump. If the frozen cooked rice is seasoned in advance, there is no problem with pouring only hot water, but if it is not seasoned, the attached soup or the like may be placed in a table for eating, hot water added and stirred.

  In the examination stage of the present invention, a frozen cooking rice was put into a container for eating and water was poured, and a cooking method of heating from a water with a microwave oven was examined, but such a cooking method was simple and fully cooked. It is possible to cook egg-shaped miscellaneous foods that have a flavor and texture similar to those of egg-shaped miscellaneous dishes, but the frozen rice, water, and the bowl for cooking are heated at the same time, so the bowl becomes too hot and can be carried with bare hands It was difficult. On the other hand, in the cooking method in which hot water is poured into thawed cooked rice as in the present invention, since the temperature does not rise immediately, the device for eating can be easily carried.

  It is preferable to pour hot water so that the temperature of the cooked and unheated cooked rice after the pouring and unraveling step is 70 ° C. or higher. The temperature of cooked rice here refers to the temperature of the center of cooked rice in the table for eating immediately after the pouring and unwinding step. If the temperature of the cooked rice is less than 70 ° C., the eggs are difficult to solidify in the liquid egg addition step described later, so that the eggs are finely scattered and the appearance and texture of the eggs are deteriorated. Moreover, in the heating step described later, the heating time becomes long, and the device for eating becomes too hot and difficult to carry. If it is 70 ° C. or higher, in the liquid egg addition step described later, when the egg is added, the egg hardens into a thin film immediately after the addition, so that it is not scattered finely, and heating is performed in the heating step described later. The time is shortened, and the eating device is not too hot and can be easily carried.

  As temperature of hot water, it is preferable that it is 80 to 100 degreeC, More preferably, it is 90 to 100 degreeC, More preferably, it is 98 to 100 degreeC. When the temperature is higher, the surface of the cooked rice becomes rougher when stirred and loosened, resulting in a texture similar to that of the cooked rice. The heating time can be shortened in the heating step described later.

  As the amount of pouring is too much or too little, it will be uncooked, so it is preferable to pour it in an amount of 50% to 200% by weight based on the weight of the thawed cooked rice (including ingredients). A more preferable range is 80 to 120% by weight.

4). Liquid egg addition step Next, the liquid egg is added to the cooked rice loosened in the pouring and unraveling step. Although there is no particular limitation on the addition method, the raw egg is melted well to form a liquid egg, and then quickly added to the whole. At this time, if the amount of eggs is too small, it will be difficult to obtain the appearance and flavor of the eggs, and if the amount of eggs is too large, the temperature of the cooked rice will be lowered, and it will take time to heat, making it difficult to adjust the mass of the eggs. The preferred amount of egg added is preferably 10 to 25% by weight, more preferably 15 to 20% by weight based on the total weight of the thawed cooked rice (including ingredients) and the amount of hot water poured. %.

5. Heating step Next, cooking is performed in a microwave oven. In this step, cooking is performed for a very short time so that it is easy to eat while compensating for the temperature decreased by adding the egg in the liquid egg addition step and adjusting the mass of the egg. In addition, cooking in a microwave oven in a short time can be easily carried without the cooking device being overheated.

  In the heating step, heating is preferably performed so that the temperature of the cooked rice is in the range of 80 to 90 ° C. As a method of measuring the temperature of the cooked rice, the temperature at the center of the cooked rice (mixed rice) when the cooked cooked rice is mixed is measured. When the temperature exceeds 90 ° C., the table for eating and the miscellaneous cooking itself become too hot. If the temperature is less than 80 ° C., the egg mass is weak and the temperature is low, so the flavor and texture of the miscellaneous cooking are also deteriorated.

  As conditions for microwave cooking, for example, in the case of 500 W, it is preferable to perform within 2 minutes, more preferably within 1 minute. However, if it is too short, the added egg does not harden properly, so it is preferable to heat for 30 seconds or more.

  As described above, thaw frozen cooked rice, pour hot water to loosen it, adjust the cooked rice to a high temperature, add liquid egg, the egg just hardens in the microwave, and the flavor and food of the cooked meal itself It is possible to provide an easy-to-cook cooking method with eggs that has a good flavor and texture close to those of a fully cooked egg-cooked meal by cooking for a short time at a pleasant temperature. it can.

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

Example 1
After 700 g of polished rice was washed and drained, 1000 g of water was added and immersed for 50 minutes. After soaking, 2 g of salt and 7 g of rapeseed oil were added, cooked for 15 minutes with a rice cooker (Gas Rice Cooker RR-10KS, manufactured by Rinnai Co., Ltd.), steamed for 20 minutes, and then cooked rice with 60% moisture after cooking.

  Add 10 g of salt, 10 g of sodium glutamate, 15 g of bonito extract powder, 75 g of soy sauce, and 40 g of water to prepare a seasoning solution, 25 g of rapeseed oil, 120 g of heated chicken dies and 60 g of cut white onion, and stir uniformly. Then, it cooled by blowing air.

  150g of this is weighed, placed in a circular mold with a diameter of 95mm, and individually molded by press molding. After the cooked rice is removed from the mold, it is quickly placed on a cold-resistant polypropylene tray that can be cooked in a microwave oven. Freezer-frozen at 30 ° C for 50 minutes to prepare frozen cooked rice.

  The frozen frozen cooked rice was cooked together with a plastic tray in a microwave oven at 500 W for 3 minutes, and the frozen cooked rice was thawed. At this time, the center temperature of the thawed frozen cooked rice was 60 ° C.

  Next, the thawed cooked rice was transferred to a bowl for eating (donburi), and 130 g of boiling water (above 98 ° C.) was poured into it and stirred well. The temperature of the cooked rice in the bowl after stirring was 80 ° C.

  Next, 50 g of the liquid egg that had been well melted in advance was added to the whole bowl.

  Cooked cooked rice with liquid egg was cooked at 500W for 1 minute. As a result of measuring the temperature after taking out and stirring immediately after heating, the temperature of the cooked rice (cooked rice) in the bowl after cooking was 90 ° C.

(Example 2)
It cooked according to the method of Example 1 except pouring 130g of 80 degreeC hot water instead of boiling water. The temperature of the cooked rice in the bowl after the hot water pouring was 70 ° C., and the temperature of the miscellaneous cooking in the bowl after cooking was 80 ° C.

(Comparative Example 1)
150 g of cold rice prepared in advance was poured into a dish and washed with water. Next, 250g of soup stock (taken with 40g of kelp and 60g of flower buds in 2000g of water), 5ml of soy sauce, 5ml of mirin and 5g of salt, seasoned, boiled with 15g of chicken, and then simmered with the prepared rice. , Put 50g of liquid egg prepared by melting in advance when the onion is cooked, put it into the whole while turning it off, stop the heat in the half-ripe state and steam with preheating, and when the egg has hardened moderately Transferred to (Donburi) to make an egg omelet.
(Comparative Example 2)
Put the frozen cooked rice prepared in Example 1 into a bowl for eating, pour 130 g of water into it, heat at 500 W for 5 minutes, thoroughly loosen the cooked rice, and then add 50 g of the prepared liquid egg while turning the whole. , And heated for 1 minute at 500 W to prepare a casserole.

  The prepared cooked rice was sampled and subjected to sensory evaluation. The evaluation was performed by five experienced panelists, and was performed with regard to the ease of cooking, the flavor of miscellaneous cooking, the texture, and the heat of the device for eating. As for the evaluation of the flavor and texture of miscellaneous cooking, comparative example 1 was used as a reference, ◎ as good as comparative example 1, ◎, slightly inferior to comparative example, good, ○ inferior to comparative example 1. Is generally acceptable and Δ is markedly inferior to Comparative Example 1. Concerning simplicity, Comparative Example 1 was used as a reference, and simple ones were marked with ◯ and non-simple ones with x. Regarding the heat of a tableware for eating, ○ was given for items that could be served with bare hands, and × for items that were not hot.

  The evaluation results are shown in Table 1 below.

Claims (5)

A thawing step for thawing frozen rice,
After the thawing step, pouring hot water into the thawed cooked rice, stirring and unpacking the thawed cooked rice,
After the pouring and unraveling step, a liquid egg adding step of adding liquid egg to the uncooked cooked rice,
After the said liquid egg addition step, it has the heating step which heats the cooked rice which added the liquid egg with the microwave oven, The cooking method of the frozen cooked rice characterized by the above-mentioned.   The method for cooking frozen cooked rice according to claim 1, wherein the frozen cooked rice is seasoned in advance.   The method for cooking frozen cooked rice according to claim 1, wherein ingredients are mixed with the frozen cooked rice. The temperature of the cooked and loosened cooked rice after the pouring and unraveling step is adjusted to 70 ° C or higher,
The method for cooking frozen cooked rice according to any one of claims 1 to 3, wherein the temperature of the cooked rice after the heating step is 80 to 90 ° C. The freezing according to any one of claims 1 to 4, wherein a weight of the liquid egg to be added is 10 to 25% by weight with respect to a total weight of the thawed cooked rice and the pouring amount of the hot water. How to cook cooked rice.