JPH0115254B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to "Masu no Sushi", a specialty of Toyama Prefecture.

[Conventional technology]

``Masu no sushi'' is made by placing bamboo leaves in a circular or square container, placing sushi rice on top, and placing trout fillets on the top.The shape and manufacturing method vary. It had the same form and method as regular bento boxes such as station bentos.

[Problem that the invention seeks to solve]

The conventional "masuno sushi" bento box mentioned above is difficult to eat because the whole container is covered with shari and trout fillets, and it is difficult to eat because some of the shari and trout fillets are left behind and the leftovers are eaten later. It was not possible for me to eat as much as I wanted. Furthermore, because the shari or trout fillets are exposed to a large amount of air, they dry out quickly, resulting in a poor appearance and lack of taste.

Also, the aroma of the bamboo leaves did not fully permeate the fillet of siyarimasu.

[Means for solving problems]

This invention solves the above-mentioned drawbacks, and will be described in detail below with reference to the drawings.

Figures 1 to 7 show the manufacturing process of the bamboo-rolled sushi of this invention. 1 is a bamboo leaf with a width of about 6 cm and a length of about 25 cm. On top of the bamboo leaf 1 above is a bamboo leaf with a width of about 3 cm, a length of about 6 to 7 cm, and a height of 2.5 cm.
2 pieces of sushi about cm and 3 fillets of trout are placed on it. Then, both sides of the bamboo leaf 1 are bent upward toward the shari 2 side to form a bent piece 5, and a part of the folded piece 5 is adhered to the shari. After that, the leaf tip part 4 of the bamboo leaf 1 is folded to the side view, upper surface side, and opposite side of the shari 2 and the trout fillet 3 to cover almost the entirety of the shari 2 and the trout fillet 3. When bending the leaf tip portion 4, the bending pieces 5 are bent at the upper and lower corners of the sheet 2 in order to bend the bending piece 5 in an approximately 90° direction.
The protruding pieces 6 are made to protrude by overlapping them twice, and the protruding pieces 6 are placed on the bent pieces 7 at the side ends in an overlapping manner. Therefore, those locations have a triple structure of bamboo leaves 1. The tip 8 of the bamboo leaf 1 is bent toward the other side of the shari 2. Thereafter, the leaf base part 9 is bent to cover the tip part 8 of the previous bamboo leaf 1 and a part of the bamboo leaf 1 located on the upper surface side of the trout fillet 3. At this time, the manner in which the bamboo leaves 1 at the upper and lower ends are bent is the same as described above.

FIG. 6 shows a state in which the bamboo leaf 1 is folded to surround the shari 2 and the trout fillet 3.

Thereafter, as shown in FIG. 7, the bamboo leaves 1 are prevented from rolling up using a fixing device 10 such as a rubber band.

The bamboo leaves 1 surrounded by the bamboo leaves 1 in the above process are placed in a container 11 shown in FIG. The container 11 includes a main body 12, a protrusion 13
It is composed of a lid 14, a rod-shaped body 15, and an elastic fixture 16, and the sushi placed in the container 11 is stored in a strongly compressed state by the left and right elastic fixtures 16. become.

Incidentally, inside or outside the container 11, necessary items such as chopsticks, soy sauce, ginger, and hand towels are placed as appropriate for this trout's sushi meal.

〔Effect of the invention〕

As explained above, the method for producing one-bite bamboo-rolled masu sushi of the present invention is such that the bamboo leaf roll of masu-sushi is easily prepared using a piece of bamboo leaf, and the ingredients made of trout fillets are surrounded. Moreover, by creating an overlapping part of the bamboo leaves, it is possible to enclose the ingredients to prevent them from coming into direct contact with the outside air.

Furthermore, it is possible to easily and continuously wrap the paper by using the adhesive force of the shari.

Furthermore, the above-mentioned Sasaba Kimasu sushi is stored in a container composed of a main body, a lid with a protruding part, a rod-shaped body, and an elastic fixing device, and is placed in a sealed state with an elastic fixing means such as rubber. Ingredients such as shari and trout fillets can be stored in a double sealed state.

In addition, the bite-sized sushi produced by the above manufacturing method is
As mentioned above, double-sealing the fillets of shari yamasu prevents them from drying out prematurely, and also provides appropriate moisture to the fillets of shari yamasu through the bamboo leaves, resulting in masu sushi that has a good shelf life. .

Furthermore, since the bamboo leaves are in direct contact with the small chunks of shari and trout fillets, you can fully enjoy the flavor, and the size of the filling made from the shari and trout fillets is small. It can be eaten in the same way as nigiri sushi, and the amount eaten can be easily controlled.

In addition, since ingredients such as siyari and trout fillets are surrounded by bamboo leaves, no part of them remains in the container, making it easier to eat them.

Furthermore, since the ingredients are surrounded by a single bamboo leaf, the packaging and eating process are simple and easy to handle.

[Brief explanation of drawings]

Fig. 1 is a plan view showing the state in which shari etc. are placed on a bamboo leaf, Fig. 2 is a side view of the same, Fig. 3 is a plan view showing a state in which both sides of the bamboo leaf are bent, and Fig. 4 is the same. A side view, Figure 5 is a side view showing the tip of a bamboo leaf folded, Figure 6 is a side view showing the base of a bamboo leaf folded, and Figure 7 is a side view showing a bamboo leaf with its base folded. FIG. 8 is a side view showing the fixed state, FIG. 8 is a perspective view of the container, and FIG. 9 is a sectional view of the same side. 1... Bamboo leaf, 2... Shiyari, 3... Masu fillet, 4... Leaf tip, 5... Folded piece, 6... Protruding piece, 7... Folded piece, 8... Tip, 9 ……
Leaf tip portion, 10... Fixture, 11... Container, 12...
...Body, 13...Protrusion, 14...Lid, 15...
Rod-shaped body, 16...Elastic fixture.

Claims (1)

[Claims] 1. A method for producing one-bite bamboo-rolled sushi comprising the following steps. (a) At approximately the center of one long bamboo leaf 1, along the longitudinal direction, there is a shari 2 and a masu fillet 3.
(b) Place the slightly longer leaf tip 4 side on the sushi 2, and place the short side of the filling consisting of the trout fillet 3, the top surface, and the long side. In the above-mentioned bending process, first, both sides of the bamboo leaf 1 are bent inward at approximately right angles to form a folded piece 5, and then the folded piece 5 is folded to cover almost the entire side surface. A bent piece 7 in which a protruding piece 6 is formed by overlapping bamboo leaves 1 at the upper and lower corners of the leaf tip 4 side of the ingredient consisting of the fillet 3, and the protruding piece 6 is positioned on one short side of the ingredient. By placing the bamboo leaves 1 on top, a triple stacked structure is formed. Cover the top surface of the leaf tip 4 that covers the end of the short side surface, top surface, and long side surface. At this time, the leaf base 9 side of the top surface is covered with the other short side from the center. (d) Shari 2 with bamboo leaves 1, and fillets of masu 3
After completing the covering of the ingredients, fixing device such as rubber band 1
(e) The trout sushi surrounded by the bamboo leaves 1 is attached to the main body 12, the lid 14 with the protrusion 13, and the rod-shaped body 1
5 and an elastic fixture 16, and is placed in a sealed state using elastic fixing means such as rubber.