JPS6147500B2 - - Google Patents
Info
- Publication number
- JPS6147500B2 JPS6147500B2 JP59221409A JP22140984A JPS6147500B2 JP S6147500 B2 JPS6147500 B2 JP S6147500B2 JP 59221409 A JP59221409 A JP 59221409A JP 22140984 A JP22140984 A JP 22140984A JP S6147500 B2 JPS6147500 B2 JP S6147500B2
- Authority
- JP
- Japan
- Prior art keywords
- natto
- additives
- dried
- paste
- hydrogenated oil
- 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.)
- Expired
Links
- 235000013557 nattō Nutrition 0.000 claims description 26
- 235000019685 rice crackers Nutrition 0.000 claims description 18
- 239000000654 additive Substances 0.000 claims description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 241000219198 Brassica Species 0.000 claims description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 6
- 235000010460 mustard Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 2
- 241000234282 Allium Species 0.000 claims 3
- 239000003921 oil Substances 0.000 description 15
- 235000019198 oils Nutrition 0.000 description 15
- 235000009508 confectionery Nutrition 0.000 description 6
- 238000002844 melting Methods 0.000 description 6
- 230000008018 melting Effects 0.000 description 6
- 235000013555 soy sauce Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 206010063659 Aversion Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Description
（産業上の利用分野）
この発明は主として納豆を利用した米菓の製造
方法とその製品に関する。
（従来の技術）
この種の従来例としてこの発明者は特公昭52−
21070号公報記載の発明をした。この従来例はあ
られの表面にチーズを付着させたものであり、和
風のあられの味と欧風のチーズの味を同時に味わ
うことができ、趣向に富んだ商品として市場で好
評である。
しかし発明者は自己の前記発明以外にこの種の
先行技術を知らない。
（発明が解決しようとする問題点）
この発明の目的は従来食事用の副食にのみ専ら
利用された栄養価の高いいわゆる糸引納豆を米菓
に付着させ、趣向に富んだ新規の米菓を得ること
にある。
この発明の他の目的は、納豆の有する粘着性と
ある種の嫌悪感を解消させ、納豆嫌いな者でも食
することのできる米菓を得ることにある。
（問題点を解決するための手段）
この発明の基本的構成は、乾燥済の砕いた納豆
および添加物を食品用硬化油中に混合撹拌させて
練物をつくり、この練物を米菓用菓台に付着硬化
させる製造方法と乾燥済の砕いた納豆および添加
物を食品用硬化油に混合させてなる練物を米菓用
菓台に付着させてなる米菓である。
（実施例）
この発明の実施例を添付図面を参照して説明す
る。
材料として乾燥済みの納豆、乾燥済みのねぎ、
からし、醤油等の添付物と、やし油、パーム油、
パーム核油等の食品用硬化油およびあられ等の米
菓用菓台を用意する。納豆は一般的に副食用に使
用される糸引納豆でよいが、納豆の粒形そのまゝ
では趣向性に十分でないから、その自然体の粒形
を1/3〜1/10の大きさに砕くことが望ましい。砕
くことによつて納豆の観念が視覚的に解消でき、
また硬化油を介して米菓に付着させる際に付着さ
せ易い利益がある。納豆には通常60％程度の水分
が含まれているが、少なくとも含水率が15％以下
になるよう乾燥させる。添加物として乾燥済みの
ねぎ、からし、わさび、醤油（調味料）を主とし
て使用するが、これら以外に食塩、甘味料、着色
剤を添加物として使用してもよい。これらの添加
物は乾燥済みの粉末として使用する。
なお醤油の粉末は商品名“サンライク濃口醤油
Ｍ”（三栄化学工業株式会社製造）として知られ
ているものを使用した。
この発明では前記の乾燥済みの砕いた納豆１と
乾燥済みであつて粉末のねぎ、からし、醤油（調
味料）等の添加物２を食品用硬化油中に混合させ
てなる泥状の練物３を使用してこの練物３をあら
れ等の米菓用菓台４に付着させてなるものであ
る。
この実施例の配合例は次の通りである。
(Field of Industrial Application) The present invention mainly relates to a method for producing rice crackers using natto and products thereof. (Prior art) As a conventional example of this type, the inventor has
Made the invention described in Publication No. 21070. In this conventional example, cheese is attached to the surface of hail, and it is popular in the market as a versatile product that allows you to enjoy the taste of Japanese-style hail and European cheese at the same time. However, the inventor is not aware of any prior art of this type other than his own invention. (Problems to be Solved by the Invention) The purpose of this invention is to attach highly nutritious so-called Itohiki natto, which has traditionally been used only as a side dish to meals, to rice crackers to obtain novel rice crackers with rich tastes. There is a particular thing. Another object of the present invention is to obtain a rice cracker that can be eaten even by people who dislike natto by eliminating the stickiness and certain aversion that natto has. (Means for Solving the Problems) The basic structure of the present invention is to mix and stir dried crushed natto and additives in food-grade hydrogenated oil to make a paste, and then add this paste to a rice cracker tray. This rice cracker is produced by adhering a paste made by mixing dried crushed natto and additives with food-grade hydrogenated oil to a rice cracker stand. (Example) An example of the present invention will be described with reference to the accompanying drawings. Ingredients: dried natto, dried green onions,
Attachments such as mustard and soy sauce, and coconut oil, palm oil,
Prepare food-grade hydrogenated oil such as palm kernel oil and a confectionery stand for rice crackers such as Arare. As natto, string natto, which is generally used as a side dish, may be used, but the grain shape of natto as it is is not sufficient for the taste, so crush the natural grain shape to 1/3 to 1/10 the size. This is desirable. By crushing it, you can visually eliminate the concept of natto.
It also has the advantage of being easy to adhere to rice crackers through hydrogenated oil. Natto usually contains about 60% water, but it must be dried to reduce the water content to at least 15%. Dried green onions, mustard, wasabi, and soy sauce (seasonings) are mainly used as additives, but salt, sweeteners, and coloring agents may also be used as additives. These additives are used as dried powders. The soy sauce powder used was one known under the trade name "Sunlike Koikuchi Soy Sauce M" (manufactured by Sanei Chemical Industry Co., Ltd.). In this invention, a slurry-like paste is prepared by mixing the dried crushed natto 1 and the dried powdered additives 2 such as green onions, mustard, and soy sauce (seasoning) in food-grade hydrogenated oil. 3 is used to adhere this paste 3 to a confectionery stand 4 for rice crackers such as arare. The formulation example for this example is as follows.
【表】
この米菓の具体的製法は、前記の納豆、添加
物、硬化油および菓台を予め用意し、硬化油を適
宜の方法で溶解させ泥状の硬化油を得る。
硬化油の溶解温度は硬化油の種類によつて若干
異なるが、一般的には50℃〜80℃が好ましい。
このようにして得た温度範囲の硬化油中に別に
用意した前記の納豆、添加物を加え十分混合撹拌
させて練物をつくる。
この練物の温度は納豆、添加物を加えるから、
当然のこと乍ら硬化油の溶解温度より５℃〜15℃
程度降下するが、降下時の練物の温度はその成分
である硬化油の融点以上であることが必要であ
る。
気温の低い冬期などには保温の必要がある。ま
た気温の高い夏期などは温度降下の促進が遅いか
ら、練物の温度は融点を越える近接温度に調整す
ることが製造工程上望ましい。
一般的には硬化油の種類によつて異なるが融点
に10℃〜40℃程度加えた温度を保持して菓台４に
付着させることがよい。このようにして食品用硬
化油の融点以上の温度に練物の温度を保つて練物
を米菓用菓台４に付着硬化させる。冷却硬化は自
然硬化でよいが、冷却装置を用いて積極的に硬化
させてもよい。
（効果）
この発明は上記の構成であるから、以下の利点
を有する。
(1) 主成分として納豆が付着されているから、従
来になかつた趣向に富んだ米菓を食することが
できる。
(2) 納豆、添加物は乾燥済みのものであるから、
菓が水分を吸収することがない。
(3) 納豆の有する粘性とある種の臭気が解消され
るから、納豆嫌いの者でも嫌悪感なく食するこ
とができる。[Table] A specific method for producing this rice cracker is to prepare the above-mentioned natto, additives, hydrogenated oil, and confectionery stand in advance, and dissolve the hydrogenated oil in an appropriate manner to obtain a slurry-like hydrogenated oil. The melting temperature of hydrogenated oil varies slightly depending on the type of hydrogenated oil, but is generally preferably 50°C to 80°C. The above-mentioned natto and additives prepared separately are added to the hydrogenated oil having a temperature within the temperature range thus obtained, and the mixture is sufficiently mixed and stirred to prepare a paste. The temperature of this paste is natto, and additives are added.
Of course, it is 5℃~15℃ higher than the melting temperature of hydrogenated oil.
Although the temperature of the kneaded product is lowered to a certain extent, it is necessary that the temperature of the kneaded product at the time of lowering is equal to or higher than the melting point of the hydrogenated oil that is a component of the kneaded product. It is necessary to keep warm during the winter months when the temperature is low. In addition, since the temperature decrease is slow in the summer when the temperature is high, it is desirable in the production process to adjust the temperature of the kneaded material to a temperature close to exceeding the melting point. In general, it is preferable to maintain the melting point at a temperature of about 10 to 40 degrees Celsius, although it varies depending on the type of hardened oil, and adhere it to the confectionery stand 4. In this way, the temperature of the dough is maintained at a temperature higher than the melting point of the food-grade hydrogenated oil, and the dough is adhered to the rice cracker stand 4 and hardened. The cooling hardening may be natural hardening, but it may also be actively hardened using a cooling device. (Effects) Since the present invention has the above configuration, it has the following advantages. (1) Since natto is attached as the main ingredient, it is possible to eat rice crackers with a variety of tastes that were not available before. (2) Natto and additives are dried, so
Confectionery does not absorb water. (3) Since the viscosity and certain odor of natto are eliminated, even people who dislike natto can eat it without feeling disgusted.
図面はこの発明の実施例を示す拡大側面図であ
る。
（主要部分の符号の説明）、１：納豆、２：添
加物、３：練物、４：米菓用菓台。
The drawing is an enlarged side view showing an embodiment of the invention. (Explanation of symbols of main parts), 1: Natto, 2: Additives, 3: Noodles, 4: Confectionery stand for rice crackers.
Claims (1)
ぎ、からし、調味料等の添加物を食品用硬化油中
に混合撹拌させて練物をつくり、食品硬化油の融
点以上の温度を保ちつつこの練物を米菓用菓台に
付着硬化させてなる納豆付米菓の製造方法。 ２ 乾燥済みの砕いた納豆および乾燥済みのね
ぎ、からし、調味料等の添加物を食品用硬化油中
に混合させてなる練物を米菓用菓台に付着させて
なる納豆付米菓。[Scope of Claims] 1. Dried crushed natto and additives such as dried green onions, mustard, and seasonings are mixed and stirred in food-grade hydrogenated oil to make a paste, and the paste is made by mixing and stirring dried crushed natto with additives such as dried green onions, mustard, and seasonings. A method for producing rice crackers with natto by adhering and hardening the paste to a rice cracker stand while maintaining the temperature. 2. A rice cracker with natto prepared by adhering a paste made by mixing dried crushed natto and additives such as dried green onions, mustard, and seasonings in food-grade hydrogenated oil to a rice cracker stand.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59221409A JPS61100158A (en) | 1984-10-22 | 1984-10-22 | Production of rice cake with natto and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59221409A JPS61100158A (en) | 1984-10-22 | 1984-10-22 | Production of rice cake with natto and product thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61100158A JPS61100158A (en) | 1986-05-19 |
| JPS6147500B2 true JPS6147500B2 (en) | 1986-10-20 |
Family
ID=16766284
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59221409A Granted JPS61100158A (en) | 1984-10-22 | 1984-10-22 | Production of rice cake with natto and product thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61100158A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7335358B2 (en) | 1991-03-18 | 2008-02-26 | Centocor, Inc. | Methods of treating psoriasis with anti-TNF antibodies |
| US10465003B2 (en) | 2016-02-05 | 2019-11-05 | Janssen Biotech, Inc. | Anti-TNF antibodies, compositions, methods and use for the treatment or prevention of type 1 diabetes |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6430539A (en) * | 1987-07-27 | 1989-02-01 | Azuma Shokuhin Kk | Snack food prepared by using dried 'natto' as raw material |
-
1984
- 1984-10-22 JP JP59221409A patent/JPS61100158A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7335358B2 (en) | 1991-03-18 | 2008-02-26 | Centocor, Inc. | Methods of treating psoriasis with anti-TNF antibodies |
| US7404955B2 (en) | 1991-03-18 | 2008-07-29 | Centocor, Inc. | Methods of inhibiting or neutralizing TNFα in patients with tissue injury |
| US7425330B2 (en) | 1991-03-18 | 2008-09-16 | Centocor, Inc. | Methods of inhibiting TNFα activity in the blood of a patient |
| US10465003B2 (en) | 2016-02-05 | 2019-11-05 | Janssen Biotech, Inc. | Anti-TNF antibodies, compositions, methods and use for the treatment or prevention of type 1 diabetes |
| US11124565B2 (en) | 2016-02-05 | 2021-09-21 | Janssen Biotech, Inc. | Method for treating pre-type 1 diabetes in a human subject |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61100158A (en) | 1986-05-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |