JPH04126055A - Production of wrapped fried food of fermented soybean having knob part - Google Patents
Production of wrapped fried food of fermented soybean having knob partInfo
- Publication number
- JPH04126055A JPH04126055A JP2247883A JP24788390A JPH04126055A JP H04126055 A JPH04126055 A JP H04126055A JP 2247883 A JP2247883 A JP 2247883A JP 24788390 A JP24788390 A JP 24788390A JP H04126055 A JPH04126055 A JP H04126055A
- Authority
- JP
- Japan
- Prior art keywords
- natto
- chopped
- wrapper
- wrapped
- corners
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 244000068988 Glycine max Species 0.000 title abstract description 5
- 235000010469 Glycine max Nutrition 0.000 title abstract description 5
- 235000013305 food Nutrition 0.000 title abstract 2
- 241001474374 Blennius Species 0.000 claims abstract description 12
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 9
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 9
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000010460 mustard Nutrition 0.000 claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims abstract description 8
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 241000269851 Sarda sarda Species 0.000 claims abstract description 4
- 241001261506 Undaria pinnatifida Species 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 235000013557 nattō Nutrition 0.000 claims description 47
- 238000000034 method Methods 0.000 claims description 11
- 241000219198 Brassica Species 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 5
- 241000209140 Triticum Species 0.000 abstract 3
- 235000021307 Triticum Nutrition 0.000 abstract 3
- 244000257727 Allium fistulosum Species 0.000 abstract 2
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 2
- 244000056139 Brassica cretica Species 0.000 abstract 2
- 235000016374 Perilla frutescens var crispa Nutrition 0.000 abstract 1
- 235000015640 Perilla frutescens var frutescens Nutrition 0.000 abstract 1
- 241000206607 Porphyra umbilicalis Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 229940036811 bone meal Drugs 0.000 abstract 1
- 239000002374 bone meal Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 235000004347 Perilla Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、四辺形の包み皮にしょうゆ又は納豆たれで
かきまぜた納豆と、きざみネギ、きざみわかめ等をのせ
て包み皮の４つの角を合わせてねじり、ツマミ部を形成
して納豆を包み油で揚げる、ツマミ部を有する納豆の包
み揚げの製造方法に関するものである。[Detailed Description of the Invention] (Field of Industrial Application) This invention involves placing natto stirred with soy sauce or natto sauce, chopped green onions, chopped seaweed, etc. on a rectangular wrapper, and then wrapping the wrapper with four corners. The present invention relates to a method for producing wrapped and deep-fried natto having a knob, in which the natto is twisted together to form a knob, and the natto is wrapped and fried in oil.
（従来の技術）
従来納豆は、おかずとしてご飯にのせて箸と茶わんを使
って食べている。(Conventional technology) Traditionally, natto is eaten as a side dish on top of rice using chopsticks and a bowl.
（発明が解決しようとする課題）
納豆は糸を引き、くちびるを汚して納豆のにおいが付き
易かった。納豆は、おかずとして利用法が限られていた
。(Problem to be solved by the invention) Natto becomes stringy and stains the lips, making it easy for the smell of natto to stick to the lips. Natto had limited uses as a side dish.
本発明は以上の欠点を解決して、良質のたん白質である
納豆に、カルシウムを多く含んだ魚の骨の微粉末や海そ
う類を添加して、納豆をビールのおつまみに、おやつに
、お茶の伴にと幅広くつまんで手軽に食べられる今まで
にない納豆の食べ方、製法を提供するものである。The present invention solves the above drawbacks by adding finely powdered fish bones and seaweed containing a lot of calcium to natto, which is a high-quality protein. It offers an unprecedented way to eat and prepare natto, which can be easily eaten with a wide variety of snacks.
（課題を解決するための手段）
小麦粉を主材料として魚の骨の微粉末と調味料と砂糖と
粉末カラシを混合撹拌して、食塩水を加えて練り上げて
、ローラー機にかけて適当な大きさの四辺形に切って得
た包み皮に、しょうゆ又は、納豆たれでかきまぜた納豆
をひと口で食べられる分量のせて、さらに、（Ａ）．き
ざみネギ（Ｂ）．きざみわかめ（Ｃ）．きざんだシソの
葉（Ｄ）．きざみ乾燥ノリ（Ｅ）．削りかつお節（Ｆ）
．練りカラシを適量、組み合わせてのせる。これ等をの
せた四辺形の包み皮の４つの角を寄せ合わせてねじり、
ツマミ部を形成して納豆を包んでしまう。そして、これ
を油で揚げる。以上の製法からなるツマミ部を有する納
豆の包み揚げの製造方法である。(Means for solving the problem) Mix and stir flour as the main ingredient, finely powdered fish bones, seasonings, sugar, and powdered mustard, add salt water, knead it, and roll it into four shapes of appropriate size using a roller machine. Place a bite-sized amount of natto stirred with soy sauce or natto sauce on the wrapper that was cut into shapes, and then add (A). Chopped green onions (B). Kizami seaweed (C). Shredded perilla leaves (D). Shredded dried seaweed (E). Shaved bonito flakes (F)
．． Put an appropriate amount of mustard paste on top. Twist the four corners of the rectangular wrapper with these things together.
It forms a knob and wraps the natto. Then fry this in oil. This is a method for producing wrapped and fried natto having a knob part made of the above method.
（作用）
納豆の包み皮を四辺形にしたので、皮の切りくずが発生
せず経済的である。また、４つの角を寄せ合わせてねじ
るとツマミ部分を形成してつまみ易くなる。納豆をひと
口で食べられる分量に限定して包んだので、半分食いち
ぎるのと異なり納豆は糸を引かず、くちびるも汚れない
とう利点が付与する。カルシウムを多く含んだ魚の骨の
微粉末を包み皮に添加したこと及びきざみわかめ、乾燥
ノリなど海そう類とビタミンＡその他を多く含んだシソ
の葉のきざんだものを添付して包んだので、納豆の良質
のたん白質と共にカルシウムやビタミン類をせつ取でき
る。(Function) Since the natto wrapper is made into a quadrilateral shape, no scraps of the skin are generated, making it economical. Also, if you twist the four corners together, it will form a knob part that will make it easier to pinch. Since the natto is wrapped in a limited amount that can be eaten in one bite, the natto has the advantage that it does not become stringy and does not stain the lips, unlike eating half of the natto. Finely powdered fish bones containing a lot of calcium were added to the wrapper, and seaweed such as chopped wakame and dried nori were added to the wrapper, as well as shredded perilla leaves containing a lot of vitamin A and other ingredients. You can extract calcium and vitamins along with high-quality protein from natto.
（実施例） 以下、本発明の実施例について説明する。(Example) Examples of the present invention will be described below.
第１工程−魚の骨を乾燥して３ｃｍ程度に切断し粗粉砕
機で粉砕し、その上、４５００ｒｐｍ以上の高速回転に
かけ粉砕し、１００メッシュのふるいにかけて微粉末を
得る。こうして得た魚の骨の微粉末１ｋｇを小麦粉４０
ｋｇに加えて均一に混ぜ合わせる。1st step - Dry the fish bones, cut them into pieces of about 3 cm, crush them with a coarse crusher, then crush them by rotating at a high speed of 4500 rpm or more, and pass through a 100 mesh sieve to obtain a fine powder. 1 kg of the fine powder of fish bones obtained in this way was mixed with 40 ml of flour.
kg and mix evenly.
この混合物に調味料と砂糖と粉末カラシを混合均一に撹
拌して、さらに、食塩水を徐々に添加してかきまぜ練り
上げて、ローラー機にかけてシート状の生地を形成して
裁断機にかけて適当な大きさの四辺形に切って包み皮（
１）を得る工程。Seasonings, sugar, and powdered mustard are mixed into this mixture and stirred evenly. Then, salt water is gradually added, stirred and kneaded, passed through a roller machine to form a sheet-like dough, and cut through a cutting machine to an appropriate size. Cut it into quadrilaterals and wrap it in the wrapper (
Step of obtaining 1).
第２工程−むした大豆を納豆菌で発酵させた従来の納豆
にしょうゆ又は納豆たれを注いでかきまぜた納豆（４）
をひと口で食べられる分量をこの四辺形の包み皮の上に
のせる工程。2nd process - Traditional natto made by fermenting shucked soybeans with Bacillus natto, poured with soy sauce or natto sauce and stirred (4)
The process of placing the amount that can be eaten in one bite onto this rectangular wrapper.
第３工程−この包み皮（１）の上の納豆（４）に（Ａ）
．きざみネギ（Ｂ）．きざみわかめ（３）（Ｃ）．きざ
んだシソの葉（Ｄ）．きざみ乾燥ノリ（Ｅ）．削りかつ
お節（Ｆ）．練りカラシ（２）を適量、組み合わせての
せる工程。3rd step - Add (A) to the natto (4) on top of this wrapper (1)
．． Chopped green onions (B). Shredded seaweed (3) (C). Shredded perilla leaves (D). Shredded dried seaweed (E). Shaved bonito flakes (F). The process of placing an appropriate amount of kneaded mustard (2) in combination.
第４工程−この納豆等をのせた四辺形の包み皮（１）の
４つの角を寄せ合わせてねじり、ツマミ部（５）を形成
して納豆等を包んでしまう工程。Fourth step - The four corners of the quadrilateral wrapper (1) on which the natto, etc. are placed are brought together and twisted to form a knob (5) to wrap the natto, etc.
第５工程−上述の包んだ納豆を油で３０秒〜１分でサッ
と揚げる。納豆はそのままでも食べ得るので、要は包み
皮が揚げ上がればよいわけで、揚げ過ぎると納豆の風味
と栄養価が低下する工程。5th Step - Quickly fry the above-mentioned wrapped natto in oil for 30 seconds to 1 minute. Since natto can be eaten as it is, all that is needed is to fry the wrapper, which is a process that reduces the flavor and nutritional value of natto if it is over-fried.
第６工程−揚げ上がり冷めたら、パック詰めして最終製
品を得る工程からなる。Step 6 - After frying and cooling, the product is packaged to obtain the final product.
（発明の効果）
本発明は、以上説明した工程からなるので、以下に記載
されるような効果を生ずる。(Effects of the Invention) Since the present invention comprises the steps described above, it produces the effects described below.
（１）．四辺形の包み皮にひと口で食べられる分量の納
豆を包んだので、半分食いちぎるのと異なり納豆は糸を
引かず、くちびるも汚れない。(1). Since the amount of natto that can be eaten in one bite is wrapped in a rectangular wrapper, the natto won't become stringy and won't stain your lips, unlike the process of tearing off half of the natto.
（２）．四辺形の包み皮の４つの角を寄せ合わせてねじ
りツマミ部を形成したのでつまみ易く、手軽につまんで
納豆が食べられる。(2). The four corners of the rectangular wrapper are brought together to form a twist knob, making it easy to pinch and eat natto.
（３）．最初に納豆部分をひと口で味わい、その後でカ
ラッと揚ったツマミ部分をたべて格別の風味を味わうこ
とができる。(3). You can first taste the natto part in one bite, then eat the crispy fried knob part to enjoy the special flavor.
（４）．カルシウムを多く含んだ魚の骨の微粉末、きざ
みわかめ、きざみ乾燥ノリ、またビタミンＡを多く含ん
だシソの葉を添加したので、納豆の良質たん白質と共に
カルシウムやビタミン類をせつ取できるから、子供のお
やつに、ビールのおつまみに、お茶の菓子に最適である
。(4). We have added finely powdered fish bones that contain a lot of calcium, chopped wakame seaweed, chopped dried seaweed, and perilla leaves that contain a lot of vitamin A, so you can get calcium and vitamins along with the high-quality protein in natto, making it a great choice for children. Perfect for snacks, beer snacks, and tea sweets.
第１図は包み皮にのせた納豆を示す斜視図、第２図は本
発明のツマミ部を有する納豆の包み揚げ製品の斜視図。
１…四辺形の包み皮
２…練りカラシ
３…きざみわかめ
４…納豆
５…ツマミ部FIG. 1 is a perspective view showing natto placed on a wrapper, and FIG. 2 is a perspective view of a wrapped and fried natto product having a knob according to the present invention. 1... Quadrilateral wrapper 2... Mustard paste 3... Shredded seaweed 4... Natto 5... Knob part
Claims (1)
砂糖と粉末カラシを混合撹拌して食塩水を加えて練り上
げて、ローラー機にかけてシート状の生地を形成して適
当な四辺形の大きさに切って包み皮（１）を得る工程と
、 （ロ）納豆にしょうゆ又は納豆たれを注いでかきまぜた
納豆（４）をひと口で食べられる分量をこの四辺形の包
み皮（１）の上にのせる工程と、 （ハ）この包み皮（１）の上の納豆（４）に（Ａ）きざ
みネギ（Ｂ）きざみわかめ（３）（Ｃ）きざんだシソの
葉（Ｄ）きざみ乾燥ノリ（Ｅ）削りかつお節（Ｆ）練り
カラシ（２）を適量、組み合わせてのせる工程と、 （ニ）この納豆等をのせた四辺形の包み皮（１）の４つ
の角を寄せ合わせてねじり、ツマミ部（５）を形成して
納豆を包んでしまう工程と、。 （ホ）上述の包んだ納豆を油で３０秒〜１分でサッと揚
げる工程と、 （ヘ）揚げ上がり冷めたら、パック詰めして最終製品を
得る工程。 以上の（イ）〜（ヘ）の工程よりなることを特徴とする
ツマミ部を有する納豆の包み揚げの製造方法。[Claims] 1. (a) Main ingredients of flour, finely powdered fish bones, seasonings, sugar and powdered mustard are mixed and stirred, salted water is added and kneaded, then passed through a roller machine to form a sheet-like dough. Steps are to form the natto and cut it into an appropriate rectangular size to obtain the wrapped skin (1), and (b) to prepare the amount of natto that can be eaten in one bite (4) by pouring soy sauce or natto sauce onto the natto and stirring. The process of placing it on the quadrilateral wrapper (1); (c) the natto (4) on the wrapper (1); (A) chopped green onions; (B) chopped wakame (3); (C) chopped The process of placing appropriate amounts of shiso leaves (D), chopped dried seaweed (E), shaved bonito flakes (F), and kneaded mustard (2) in combination, and (d) the quadrilateral wrapper (1) on which the natto, etc. is placed. The process of bringing together the four corners of the handle and twisting it to form the knob part (5) to wrap the natto. (e) A process of quickly frying the wrapped natto as described above in oil for 30 seconds to 1 minute, and (f) A process of packaging the natto after it has been fried and cooled down to obtain the final product. A method for producing wrapped fried natto having a knob, comprising the steps (a) to (f) above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2247883A JPH04126055A (en) | 1990-09-17 | 1990-09-17 | Production of wrapped fried food of fermented soybean having knob part |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2247883A JPH04126055A (en) | 1990-09-17 | 1990-09-17 | Production of wrapped fried food of fermented soybean having knob part |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04126055A true JPH04126055A (en) | 1992-04-27 |
Family
ID=17170021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2247883A Pending JPH04126055A (en) | 1990-09-17 | 1990-09-17 | Production of wrapped fried food of fermented soybean having knob part |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04126055A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5593175A (en) * | 1991-12-17 | 1997-01-14 | Railway Technical Research Institute | Leg apparatus for the magnetically levitated vehicle |
| US7377870B2 (en) | 2005-03-22 | 2008-05-27 | Aisin Aw Co., Ltd. | Planetary gear lubrication unit |
| US7789786B2 (en) | 2007-02-16 | 2010-09-07 | Toyota Jidosha Kabushiki Kaisha | Differential device |
-
1990
- 1990-09-17 JP JP2247883A patent/JPH04126055A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5593175A (en) * | 1991-12-17 | 1997-01-14 | Railway Technical Research Institute | Leg apparatus for the magnetically levitated vehicle |
| US7377870B2 (en) | 2005-03-22 | 2008-05-27 | Aisin Aw Co., Ltd. | Planetary gear lubrication unit |
| US7789786B2 (en) | 2007-02-16 | 2010-09-07 | Toyota Jidosha Kabushiki Kaisha | Differential device |
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