JPS6274266A - Rolled tangle-like food and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled food having multiple tastes and high nutrient value, by placing a food on a piece of brown algae, placing a brown algae piece thereon, repeating the process to obtain a laminated food, inserting the food closely into a ring of edible band and seasoning the whole assembly. CONSTITUTION:A food 3 such as meat, mushroom, vegetable, wild vegetable, cereal, bean, noodle, noodle web, ground fish meat, dried herring meat, dried young anchovy, etc., is placed on a piece 2 of a brown algae (e.g. tangle, sea mustard, sea oak, etc.) and a brown algae piece 2 is placed thereon. The procedure is repeated required times to obtain a laminated food 6. The food is inserted into a ring 4 of an edible band and boiled in a seasoning liquid under slight pressure.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to foods, particularly konbu-maki-like foods and methods for producing the same.

Conventional technology Traditionally, kelp rolls are made by wrapping the ingredients, mostly fish, in kelp cut to a certain length, tying it with campyo, etc., and boiling it in a seasoning liquid. Ta.

This kelp roll is made by rolling the ingredients around this core (
Therefore, it is limited to certain relatively hard products such as polished herring and sesame seeds, and as a result, the taste is monotonous and demand has not increased much. Moreover, combined with the slow growth in demand, it was difficult to mechanize the manufacturing method described above, and most of the production was done at home.

That is, the raw materials, such as kelp, ingredients, and kanpyo, were first delivered to ordinary households, and once they had been rolled into kelp rolls, they were collected, taken back to the factory, and boiled in a seasoning liquid for production.

For this reason, it takes a lot of effort and time to deliver the raw materials to households and collect them, and the standards are not uniform, so they are not necessarily sanitary.

Means for Solving the Problems The present invention has been made in order to eliminate the above-mentioned drawbacks in the production of kelp rolls. It is possible to mass-produce konbu-maki-like foods in a hygienic and efficient manner within a factory.

That is, the present invention provides: (1) A food product is layered on a brown algae layer, and pieces of brown algae and seaweed are layered on top of the food layer in order to form a layered food product, and this layered food product is fitted into a belt-shaped food ring and tightly adhered thereto. , a konbu-maki-like food product that is entirely seasoned, and (2) pieces of brown algae and seaweed are placed on the bottom of the container, food is placed on top of that, pieces of brown algae and seaweed are placed on top of that, and this process is repeated as many times as desired. , crimping to form a layered food, taking it out of the container, cutting it to an appropriate size, fitting it into a band-shaped food ring and sticking it tightly, and arranging it on the bottom of a container with a net-like bottom, This is a method for producing a konbu-maki-like food, which is characterized in that the food is ripened in a seasoning liquid while being pressurized with a net placed over the top, and then taken out from the container.

Configuration of the present invention The configuration of the present invention will be explained using FIGS. 1 to 4.

The brown algae and seaweed used as raw materials for the present invention include kelp and wakame.

Arame etc. are used. Once dried, these can be immersed in water or a dilute acetic acid aqueous solution and drained to remove impurities and add moisture to the algae to make them viscous in the subsequent layering process. desirable.

Also, this brown algae R? i6 - The size of the algae pieces is adapted to the size of the bottom of the container, but the length is 18 cm, the width is 8.5 cm.
About m is desirable. The foods placed on this seaweed moonlight include burdock root, two polished herrings, sesame seeds, and other foods conventionally used to make kelp rolls, as well as meat, mushrooms, vegetables, wild plants, and grains.

Many types of foods can be used, such as beans, noodles, noodle strips, etc.

These may be used as they are, or may be boiled and seasoned as the case may be.

Figure 2 shows a container (5) for use in the present invention. Although this container is not particularly limited, an example is shown here in which a stainless steel gold Y4 (8) is attached to the bottom of a wooden frame (9) with a square edge. Volume H (5
) is not particularly limited to the shape of the bottom, but it is preferable to use a wire mesh to remove moisture generated during the process, and this container and the container used in the boiling process should be the same. is desirable from the viewpoint of process simplicity.

Figure 3 is on the container above! ! A cross-sectional view of the layered food product (6) is shown. First, lay out the pieces of brown algae (2), arrange the food (3) on top of it, and then place the pieces of brown algae (2) on top of it.
) in sequence and repeat this process. It is desirable to have 3 to 5 layers, but a single layer may be used in some cases. In the case of multiple layers, both the seaweed pieces and the food may be of the same type, or several types of seaweed pieces may be used in combination. In addition, the lamination may be performed by stacking the seaweed pieces and the food with the same planar area, or by wrapping the food around the edges of the seaweed pieces, or by making the area of the seaweed pieces smaller than the area of the food. .

The amounts of seaweed and food used can be adjusted as appropriate depending on the purpose.

Once the lamination is complete, pressure is applied to the container from the top to create a bond between each layer due to the unique stickiness of brown algae.However,
For this adhesion, it is preferable to spray or apply an adhesive powder or aqueous solution onto each seaweed to enhance the adhesion effect. The adhesive has
Anything that can be used as a food adhesive, such as xanthan gum and fish protein, can be used. Furthermore, instead of using adhesives, if a laminated food compressed under pressure is placed in a freezer and quickly frozen, the moisture present between each layer will turn into wood chips, allowing each layer to be firmly adhered.

This quick freezing can be carried out by leaving the laminated food in a freezer at -15'C to -20'C for about 5 to 10 hours.

Next, this laminated food product (6) is taken out from the container and cut vertically and horizontally into appropriate sizes as shown in FIG. In this figure, the seaweed pieces and the food have the same area, but the food may be wrapped around the seaweed pieces, or the area of the seaweed pieces may be smaller than that of the food. Note that (7) indicates the cut. The food strip (4) is inserted into the cut piece and brought into close contact with the cut piece. This belt-shaped food ring (4) is made of two artificial sheep intestines (collagen fibers molded into a tube), kelp glued together into a square shape, or Japanese kanpyo rolled into a square shape. etc. are used. This square shape may be a ring shape or any other suitable shape.

The prepared food is placed in a container with a net-like bottom.Then, the top is covered with a net, and the food inside is boiled in the seasoning liquid under pressure.The top net is a lid-like one. It is acceptable as long as it has holes so that the seasoning liquid can flow in and out, and the pressure is applied to keep the food from losing its shape when it is boiled in the seasoning liquid, so mild pressure is sufficient. The seasoning liquid may be the usual one used for making kelp rolls, or its composition may be changed as appropriate, and the seasoning liquid is boiled for about 2 to 4 hours to fully infuse the flavor into the food.

Finally, this is taken out from the container and cooled to obtain a kelp roll-like food (1) as shown in FIG. In some cases, it may be dried to make it suitable for long-term storage.

The degree of drying is appropriately adjusted depending on the purpose of the storage period. If it is extremely dry, it is best to boil it again before use. Note that (6) indicates a laminated food product, and (4) indicates a square band-shaped food ring. That is, the kelp roll-like food of the present invention (1
) is a layered food (3) in which the food (3) is layered on the brown algae piece (2), and the brown seaweed piece (2) is further layered on top of this layered food item (2).
6) is formed, and this layered food (6) is fitted into and closely adhered to the square strip-shaped food product (4), and the whole is seasoned.

Effects of the present invention Since the kelp roll-like food of the present invention is configured as described above, it is possible to use a large amount of various types of food to be interposed in brown algae R seaweed pieces, and it is possible to To obtain a food rich in flavor and nutritional value by preventing the taste from becoming dull or monotonous.

Furthermore, since the strip-shaped food product is used to form the laminated food product, it is possible to prevent the kelp roll-like food product from deforming. Also,
When rice or seasoned rice is used as an intervening food, it can be used as a staple food for people with different tastes, or when going on a hike or picnic.

Furthermore, in the present invention, since the kelp roll-like food is produced as described above, it is possible to hygienically produce products of a certain standard in a factory. Moreover, konbu-maki-like foods can be efficiently mass-produced through a series of steps without using expensive equipment.

Example 1 Dried kelp is immersed in a dilute acetic acid solution with a pH of around 6 for 15 minutes to absorb water, and at the same time, adhering impurities are removed and water is drained. This is 24cm long and 18cm wide with a square border with a stainless steel wire mesh attached to the bottom.
．． Place the kelp pieces in a 5cm wooden frame container and spread them in a line on the bottom wire mesh so that the periphery of the kelp pieces overlap. On top of this, grate the herring into three pieces, arrange the thin pieces of fish meat, and then spread the drained pieces of kelp on top of this. This process is repeated again to obtain a layered food consisting of three layers of food.

Next, cover the top with a wire gauze layer υ: While compressing the food, put it in a -20°C freezer for 7 hours to quickly freeze it, and stick ice chips between each layer.

Next, this layered food is taken out of the container and cut into pieces of 8 am long and 2 cm wide. Separately, kelp that had been soaked in water with a pH of 7, 0 to 8.0 and then drained was cut into 6 cm width pieces, and an edible adhesive such as fish protein was dissolved in water to form a paste, which was made into a paste that would fit the thickness of the layered food. Glue both ends so that
Dry by dehumidification in a room at ℃ for 5 hours to form square-shaped kelp widths. The cut layered food is fit into the square-shaped kelp width, and each is brought into close contact with the other. This is arranged again on the bottom of the container, the top is covered with a mesh to apply pressure to the layered food to prevent it from swelling, and then boiled in a seasoning liquid at 100'C for 150 minutes. The composition of the seasoning liquid is 10 parts soy sauce.
3 kg of sugar and Mirin 2e dissolved in 15 ρ of water were used. After boiling, it is taken out from the container and cooled under cold air to obtain a product.

Example 2 In-house fillet thin slices and bracken bracken were used as the food interposed between the kelp pieces, and these were alternately formed into five layers to obtain a layered food.

Further, a powdered adhesive equivalent to 2% weight is sprayed on the pieces of kelp to form a layer, and after forming the layer, this is pressed to fix the layered food. At this time, no freezing method is used. A kelp-maki-like food product is produced in the same manner as in Example 1 except for the above.

Example 3 A product to be served as a staple food is produced in the same manner as in Example 1, except that cooked rice is used as the intervening food and five layers are formed of this and kelp.

Example 4 As an intervening food, wheat flour was kneaded with salt water to form a dough, and a noodle strip made of the dough was used.
A product is obtained in the same manner as in Example 1 except for forming layers.

Example 5 Dried wakame is rehydrated and formed into 5N using bracken and mushrooms as intervening foods. An artificial intestine is used to transport the square strip-shaped food. A product is obtained in the same manner as in Example 1 except for the above.

[Brief explanation of drawings]

FIG. 1 shows a kelp roll-like food product of the present invention, FIG. 2 shows a container used in the method of the present invention, and FIGS. 3 and 4 show a longitudinal cross-sectional view and a perspective view of the layered food product, respectively. +1)...Kelp roll-like food, (2)...Brown algae and seaweed pieces, (3)...Intervening food, (4)...Square-shaped strip-shaped food export, (5)...Container , (6)...Layered food, (7
)...Cut, (8)...Wire mesh, (9)...Wooden frame Patent applicant Tadashi Saito Figure 1 B Figure 3 Figure 4 Procedural amendments Patent Application No. 1988-215293 2, Name of the invention: Konbu-maki-like food and its manufacturing method 3; Relationship with the case of the person making the amendment; Patent applicant 4;
) Page 2 of the specification, line 17: “Manufacturing.For this reason,
"..." was "manufactured 1". Of this series of steps, the manual work of tying the ropes with kanbyo required particular skill, and it took a lot of effort. .For this reason...
1□(2) On page 4, line 15 of the specification, "many kinds of foods such as noodle strips" is amended to "many kinds of foods such as noodle strips, fish surimi, etc., or a mixture thereof." (3) "Seaweed piece, area" on page 6, line 18 of the specification is corrected to "area of seaweed piece." (4) [Salmon meat] on page 10, line 16 of the specification is corrected to "salmon meat".

Claims (2)

[Claims] (1) Food is layered on a piece of brown algae, and pieces of brown algae and seaweed are layered on top of this in order to form a layered food, and this layered food is fitted into a band-shaped food ring and the whole is seasoned. Roll-like food. (2) Place pieces of brown algae or seaweed on the bottom of the container, arrange the food on top of that, then lay pieces of brown algae or seaweed on top of that, repeat this process as many times as desired, and press them together to form a layered food. Remove the food from the container, cut it into appropriate sizes, fit it into a belt-shaped food ring, place it on the bottom of the container, which has a mesh bottom, cover the top with the mesh, and season the food while pressurizing it. A method for producing a konbu-maki-like food, which comprises boiling it in a liquid and taking it out from the container.