JPH0113830B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to kelp rolls and a method for producing the same. More specifically, the core material is a mixture of fish and animal meat, fish eggs, etc., and in some cases a mayonnaise-like substance consisting of egg yolk and salad oil, heated to a certain shape, and kelp is added to this core material. This invention relates to a kelp roll that is rolled and boiled and has a unique flavor and texture, and a method for producing the same.

(Prior Art) Traditionally, konbu-maki has been widely used as a food made by wrapping kelp around herring, crucian carp, salmon, etc., and boiling it.

However, with the recent diversification of dietary preferences, conventional foods are no longer limited to their traditional tastes, but new products with new flavors have appeared as variations on them.

In particular, the increasing number of younger generations who prefer Western-style seasonings,
It is hoped that traditional foods will be able to be enjoyed as foods with a different flavor from traditional foods by adding Western flavors to their own tastes.

(Object of the invention) The present invention has been made in view of the above points,
The purpose of the present invention is to provide a food product that maintains a new flavor, texture, and texture different from conventional kelp rolls by using a new, unprecedented surimi food in the core of kelp rolls, and a method for producing the same. That is.

(Summary of the Invention) The inventor focused on using minced fish or animal meat for the core instead of using raw fish tissue as the core as in conventional kelp rolls.

However, rather than simply wrapping the surimi in kelp, the surimi was first processed in a unique way to smooth out the flavor, consistency, and texture of the finished konbu roll. A mayonnaise-like substance consisting of ground fish or animal meat, ground fish eggs, and in some cases the yolk of chicken, quail, etc. eggs (hereinafter referred to as chicken eggs, etc.) and salad oil is mixed well, and spices and starch, etc. are added as necessary. After adding a hardness regulator, it is stuffed into pig intestines, a resin coating, etc., and heated, making it possible to obtain a new type of surimi food that has never existed before. This surimi food is used as the core, but in this case, the prepared product is then wrapped in kelp, so it does not necessarily have to be stuffed into pig intestines or resin coating, but is heated in a container and then removed from the container. It is also possible to wrap it in kelp.

This surimi food itself has a fluffy, soft and smooth texture, is extremely delicious, and has a unique flavor that can be enjoyed by both Western and Japanese tastes.

This surimi food is used as a core and wrapped in kelp to prepare kelp rolls using a conventional kelp roll manufacturing method.

Surimi foods such as rock fish and sockeye salmon are suitable for the core of this kelp roll.

(Example) Examples of the present invention will be described below.

An example of cooking kelp rolls using minced rock fish as the core will be explained.

First, cook the rock fish that will become the core.

The content of one cylindrical core, for example...
300g, length: 20cm, diameter: 3cm Ingredients: 200g of minced rockfish, mayonnaise-like substance (20g of rockfish eggs, 2 chicken egg yolks, and 200c.c. of salad oil).
100g of starch, appropriate amount of salt and pepper, appropriate amount of brandy, appropriate amount of aluminum foil, and the length of aluminum foil.

Divide the rockfish into three pieces, puree them using a Robocoop, and season with brandy, salt, and pepper. Mix this with a mayonnaise-like substance, pack it in aluminum foil, and use a steamer to heat it with steam at 80℃ for about 10~10 minutes.
Heat for 15 minutes.

Next, the core is wrapped in kelp and boiled in dashi stock for 8 to 10 hours as in the traditional method.

(Effect of the invention) The remarkable effects of this invention will be described below.

It has a completely different type of taste from traditional kelp rolls and is extremely delicious. While the umami of the surimi food used for the core coexists as its own taste, the surimi food used for the core has a unique softness and smooth texture, so they mix quickly in the mouth and each taste is unique. By synergistically interacting with each other, the taste of the surimi and the mayonnaise-like substance of kelp was harmonized, and it was possible to obtain kelp rolls with a completely new taste that created a unique flavor.

It has a delicious but never-satisfying taste, so it can be eaten not only as a side dish or as an accompaniment to alcohol, but also as a health food.

The core itself is pre-cooked, and it is also heated for a long time as a kombu roll, so it has an extremely long shelf life.

Although the present invention has been variously explained above with reference to preferred embodiments, the present invention is not limited to these embodiments, and it goes without saying that many modifications can be made without departing from the spirit of the invention. That's true.

Claims (1)

[Scope of Claims] 1. A kelp roll whose core material is a paste product consisting of: surimi of meat such as fish or animal meat; a mayonnaise-like substance made by mixing ground fish roe and salad oil; 2. A paste made from meat such as fish or animal meat; A mayonnaise-like substance made by mixing ground fish eggs, egg yolks such as chicken eggs, and salad oil; Kelp rolls with a core material made from a paste product. 3 A mayonnaise-like substance made by mixing minced meat such as fish or animal meat, ground fish eggs, and salad oil is added with a hardness regulator such as starch to adjust the hardness, and then sealed in a container and heated. By doing this, a paste product is produced, and this paste product is used as a core material.
A method for producing kelp rolls, which is characterized by wrapping kelp around the core material and boiling it.