JP2011177166A - Kelp food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problem that kelp has been used in Japan for food such as, in addition to soup stock, vinegar kelp and kelp roll, which are all traditional Japanese dishes prepared with a seasoning liquid of vinegar or soy sauce base, and that the area where kelp is eaten is limited to a part of East Asian countries, such as Japan, South Korea and China, and to the region in other countries near the sea, and to provide kelp food product acceptable also to the Japanese young generation and to the people in the area other than East Asia and the near the sea area where kelp has been eaten. <P>SOLUTION: The kelp food product is prepared by: putting ingredient materials on sheet-form kelp; rolling it to a cylindrical shape; closing both ends; and making a deep-fried kelp food product by deep-frying without coating or with coating of a flour layer. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a kelp fried food made from kelp and a kelp food for kelp fried food.

Kelp is mainly composed of carbohydrates, low in lipids, and high in dietary fiber. It contains minerals such as glutamic acid, iodine, alginic acid, fucoidan, potassium, calcium, and iron as nutrients, and is known to have effects such as prevention of diabetes, arteriosclerosis, and hypertension, reduction in the incidence of colorectal cancer, and prevention of aging. ing.

Traditionally, in Japan, kombu has been used for edible as well as vinegar kelp and kelp rolls. Vinegar kelp is made by immersing kelp in a seasoning solution that combines sugar and vinegar and drying. Kelp rolls are made by winding kelp into a tube and twisting the tube at several places, such as kampo. It is boiled in a seasoning solution that combines soy sauce, sake, sugar and mirin. It is also common to roll fish such as salmon, salmon, and salmon when wrapping kelp.

It is known that when cooked with other ingredients such as kelp rolls, glutamic acid contained in kelp and amino acids contained in other ingredients are combined and become delicious due to the synergistic effect of umami. For example, in Okinawa, many dishes of boiled kelp and pork are eaten, but glutamic acid, the umami component of kombu, and inosinic acid, the umami component of pork, combine to amplify the umami.

Eating meat tends to make the body acidic and weaken the function of cells, making it difficult for digestion to occur smoothly.However, dietary fibers and ingredients contained in kelp moderate sugar digestion and absorption, and regulate blood sugar levels throughout the body. Increase immunity. It also helps prevent arteriosclerosis by promoting cholesterol excretion. In addition, kelp contains almost no lipid, so cooking with meat not only reduces the intake of cholesterol, but the calories in kelp is about 140 kcal per 100 g (food ingredient database (provided by the Ministry of Education, Culture, Sports, Science and Technology, March 2009). 30 days update)) and low calorie intake, so caloric intake can be suppressed.

It is said that there are 14 genera and 45 species in Japan, and in the world it is said that 26 genera in the northern hemisphere and 9 genera in the southern hemisphere. And other countries facing the sea facing area. In Japan, younger generations prefer fried foods and foods that can be easily nourished. Unfortunately, however, some deep-fried foods using kelp are not widely used because they are mixed with other ingredients, such as deep-fried foods or deep-fried foods made with kelp alone or tempura with clothes.
The emergence of kelp foods other than traditional vinegar kelp and kelp rolls is desired.

A kelp dish is generally used as a soup stock or seasoned with a soy sauce-based seasoning solution. As described in Patent Document 1, rice impregnated with water and other ingredients are wrapped in kelp. In addition to Japanese-style food based on soy sauce, there are also kelp-wrapped foods seasoned with curry flavor, chili flavor, Chinese flavor, etc.

In addition, as disclosed in Patent Document 2, there is also a kelp roll wrapped with a kelp that is returned with water so that the firefly squid of the ingredients does not escape.

In the world of the food industry, the soup stock from kombu after the soup stock is used for simmering as nutrients other than the umami component glutamate remain. There is a need for a means that can be effectively used.

Japanese Patent No. 2553885 Registered Utility Model No. 3024505

However, Patent Document 1 and Patent Document 2 relate to kelp winding with a basic cooking method.
The present invention has been made based on the above circumstances, and its purpose is to provide a kelp dish that can be accepted by young people in Japan and people outside East Asia and sea-facing areas that eat kelp. It is.

In order to solve the above-mentioned problems, put the ingredients on a sheet-shaped kelp, wrap them in a cylindrical shape, and both ends are hard to soak up the oil, and are blocked to prevent the taste of the ingredients from going out , A deep-fried kelp fried with a deep-fried or powdered layer, and the sheet-shaped kelp is a salted kelp salted with water, dried kelp softened with water, Deep-fried kelp that is chosen from the soft white plate-like kelp that remains. It is characterized by that.

In addition, the ingredients are sandwiched between multiple sheets of kelp, rolled into a cylinder, both ends are deeply fried, and the ingredients are closed to prevent the umami from coming out. Or fried kelp fried with a powder layer . Sheet-shaped kelp is salted kelp salted with water, dried kelp softened with water, and remains when making rag kombu A deep-fried kelp that is selected from soft white plate kelp. It is characterized by that.

Fold the sheet-shaped kelp, sandwich the ingredients inside , close the frying oil so that it does not soak in, and block the ingredients to prevent the umami from coming out, and add a deep fried or powder layer Deep-fried kelp , sheet-shaped kelp, salted kelp desalted with water, dried kelp soaked in water, soft white plate that remains when making rag Kelp fried food that is selected from kelp. It is characterized by that.

In addition, the ingredients are sandwiched between two or more sheets of kelp, folded in half, and the periphery is hard to soak up the oil, and the ingredients are closed and fried to prevent the taste from coming out. Or fried kelp fried with a powder layer . Sheet-shaped kelp is salted kelp salted with water, dried kelp softened with water, and remains when making rag kombu A deep-fried kelp that is selected from soft white plate kelp. It is characterized by that.

Ingredients are sandwiched between multiple sheets of kelp, the frying oil is not soaked in the surrounding area , and the ingredients are blocked to prevent the umami from coming out , and then fried with a deep fried or powder layer. Fried rice kelp, sheet-shaped kelp, salted kelp with water, softened dry kelp with water, soft plate-like white board kelp that remains when making tattered kelp, Kelp fried food that is selected from. It is characterized by that.

In addition, in the process of making these kelp fried foods, the frying oil is hard to soak in the periphery of the kelp wrapped with ingredients, and the ingredients are closed to prevent the taste of the ingredients from coming out , and the surroundings are used for the frying powder. A kombu food covered with layers, which is a salted kelp salted with water, a dried kelp softened with water, a soft white plate kelp that remains when making a rag kombu, Kelp food that is selected from . It is characterized by that.

When fried, glutamic acid, which is an umami component of kombu, and the umami component of ingredients wrapped in kombu are combined, and the effect of improving the taste due to the synergistic effect of umami.

Furthermore, the ingredients wrapped in kelp are fried in oil rather than when boiled, so that the inside is steamed at a high temperature, so that not only the taste of the ingredients comes out well, but the surroundings are blocked, so boiled Compared to when, the taste from the food wrapped in kelp can be prevented from going outside the fried kelp.

Because the area around the kelp is blocked, the oil wrapped in the kelp is less likely to soak the oil, and the calories in the kelp are lower than other clothing and skin ingredients. Calorie can be suppressed rather than wrapping and fried. For example, according to the food ingredient database (provided by the Ministry of Education, Culture, Sports, Science and Technology, updated on March 30, 2009), fried and tempura garments, shumai, spring rolls and gyoza skin are about 370 kcal of calories per 100 g, Since the skin of Shumai is about 300 kcal, the use of kelp can reduce the calories of clothes and skin to 1/2 or less.

Also, by fried in oil, you can experience a new texture with less moisture on the outside of the kelp, and if you adjust the amount of ingredients wrapped in kelp according to consumer preference, the taste of kelp It is possible that the food will be accepted as food even in areas where it has been avoided.

The top view which wound the ingredient with the kelp in the 1st and 2nd embodiment of the present invention, and tied it with the string-like foodstuff The top view which mounted the ingredient on the kelp in the 1st Embodiment of this invention The developed view which put the ingredient on the kelp in the 2nd Embodiment of this invention The perspective view of the process of winding ingredients with the kelp in the 1st Embodiment of this invention The top view which finished winding up ingredients with the kelp in the 1st, 2nd embodiment of this invention, and mounted on the string-like foodstuff The top view which wound the ingredient with the kelp in the 1st, 2nd, and 6th embodiment of the present invention, tied it with the string-like ingredients, and attached the powder layer around it The top view which wound the ingredients with the kelp in the 1st, 2nd embodiment of this invention, and passed the skewer to both ends The side view which wound the ingredients with the kelp in the 1st, 2nd embodiment of this invention, and passed the skewer to both ends The top view which mounted the ingredient on the kelp in the 3rd Embodiment of this invention The developed view which put the ingredient on the kelp in the 4th Embodiment of this invention The top view which put the ingredients on the kelp in the 3rd and 4th embodiment of the present invention, and overlapped two sides The top view which put two ingredients on the kelp in the 3rd and 4th embodiment of the present invention, piled up two sides, and fastened the two sides with a skewer The top view which put the ingredient on the kelp in the 3rd, 4th, and 6th embodiment of the present invention, overlapped two sides, and attached the powder layer around The developed view which put ingredients on the kelp in the 5th embodiment of the present invention In the fifth and sixth embodiments of the present invention, a plan view in which ingredients are sandwiched with kelp and the periphery is closed, and a powder layer is attached to the periphery.

Hereinafter, a first embodiment of the present invention will be described.
FIG. 1 is a plan view in which ingredients are wound with kelp and tied with string-like ingredients.
(B) As shown in FIG. 2, the kelp (1) is cut into a rectangle, and when the material (2) is finished winding, the material (2) does not protrude from the end of winding and both ends. Place it so that it is tied with food (4) and roll it up as shown in FIG. At the end of winding, an adhesive (3) is attached to make it easy to close. As shown in FIG. 5, it is placed on the string-like food (4), and both ends and several places are tied with the string-like food (4) as shown in FIG. Both ends may be closed with a skewer (5) as shown in FIG.
(B) Deep-fried (I) or add a powder layer (6) around as shown in FIG.

Hereinafter, a second embodiment of the present invention will be described.
(C) As shown in FIG. 3, the material (2A) placed on the kelp (1) and the material (2B) different from the material (2A) on the kelp (1) Once again, winding is performed in the same manner as in the first embodiment, and when the winding is finished, both ends and several places are tied with a string-like food (4) as shown in FIG. Both ends may be closed with a skewer (5) as shown in FIG. One or more layers of kelp (1) on which the same or different ingredients as the ingredients (2A) (2B) may be placed on the ingredient (2B) in FIG.
(D) Deep-fried (C) or add a powder layer (6) to the surrounding area as shown in FIG.

Hereinafter, a third embodiment of the present invention will be described.
(E) Place the ingredient (12) on the kelp (11) as shown in FIG. 9 and attach the adhesive (13) around the two sides and fold it in half as shown in FIG. So as to block through the skewer (25).
(F) Friing (e) or adding a powder layer (26) to the periphery as shown in FIG.

The fourth embodiment of the present invention will be described below.
(G) As shown in FIG. 10, the ingredient (12C) is placed on the kelp (11) and the ingredient (12D) which is the same as or different from the ingredient (12C) is placed on the kelp (11). Then, an adhesive (13) is attached to the periphery of the two sides, and is folded in half as in FIG. 11 as in the third embodiment, or is closed through a skewer (25) as in FIG. One or more layers of kelp (11) on which the same or different ingredient as the ingredient (12D) may be placed on the ingredient (12D) in FIG.
(H) Deep-fried (G) or add a powder layer (26) to the periphery as shown in FIG.

The fifth embodiment of the present invention will be described below.
(L) As shown in FIG. 14, the material (32E) placed on the kelp (31) and the material (32F) same as or different from (32E) on the kelp (31) are stacked. Put the kelp (31) on the ingredients (32F). One or more layers of kelp (31) on which the same or different ingredient as the ingredient (32F) may be placed on the ingredient (32F) in FIG.
(Nu) The periphery of the kelp is closed with an adhesive (33) or skewers as in FIG.
(Lu) (Nu) is deep-fried or a powder layer (36) is added around as shown in FIG.

The sixth embodiment of the present invention will be described below.
(V) A kelp food in which ingredients are wrapped with kelp as shown in FIG. 6, FIG. 13, and FIG.

As shown in FIG. 2, the sheet-like salted kelp as the kelp (1) was salted with water, cut into a rectangle having a side of about 20 cm, and the chicken was placed as the ingredient (2) and wound. Water-soluble wheat flour as an adhesive (3) was applied to the kelp (1) so that the end of the winding was not peeled off, and both ends and several places were tied together with kampo which is a string-like food (4) as shown in FIG. As shown in FIG. 6, a flour layer (6) was added to the periphery in the order of flour, beaten egg and bread crumbs, and fried in oil.

As shown in Fig. 2, the kelp (1) used was a kelp after the dried kelp in the form of a sheet was soaked in water and the broth was taken out. After wiping off the water on the surface of the kelp (1), the ingredients (2) were wrapped with salted straw and yuzu peel. Water-soluble rice flour as an adhesive (3) was attached to the kelp (1) so that the end of the winding was not peeled off, and the ends were closed through skewers (5) as shown in FIG. Rice powder was thinly sprinkled around as a powder layer, and a powder layer prepared by mixing rice flour with water-melted egg was added and fried in oil.

As shown in Fig. 9, white plate kelp as a kelp (11) is cut into a rectangle of about 10cm on a side, and ingredients (12) are a mixture of minced pork and onion seasoned with salt and pepper and rice. Apply water-soluble wheat flour as an adhesive (13) around the two sides of the kelp (11), fold it in half as shown in FIG. 12, close it through the skewer (25), and mix the flour with water-melted egg. Layered and fried in oil.

As shown in FIG. 14, salted kelp as salt (31) was salted with water, cut into a circle having a diameter of about 10 cm, and sliced straw as an ingredient (32E) was placed. On top of that, kelp (31) having a diameter of about 10 cm was placed, and further sliced cheese was placed as an ingredient (32F). A kombu (31) with a diameter of about 10 cm is placed on it, water-soluble flour is applied as an adhesive (33) around the kelp, and it is closed through a skewer, and the flour layer is in the order of flour, melted egg, and sesame as shown in FIG. (36) was put on and fried in oil.

The kelp (1), (11), (21), and (31) in FIGS. 1 to 15 are salted kelp desalted with water, dried kelp soaked in water, and soft remaining when making rag kombu. Use plate-shaped white board kelp. The ingredients (2), (2A), (2B), (12), (12C), (12D), (32E), and (32F) can be used as long as they are edible, but in particular, meat, fish, sweet potatoes, potatoes, etc. Dried root vegetables, dried fruits such as dried persimmons and dried figs are suitable. As the adhesives (3), (13), and (33), flour, rice flour, corn starch and the like that are powdery starch are suitable, but if the periphery of the kelp (1), (11), (21), and (31) can be blocked, the adhesive (3 ) (13) Pass the skewers (5) and (25) without using (33), or crimp the kelp, or wrap the whole in a cooking net or cover with sausage skin. As the string-like food (4), water-filled kanpyo, stalk wakame, kelp, warabi, mainspring and the like are suitable. As the powder layer (6) (26) (36), in addition to tempura, fry, fried powder, fritter, crackers, cornflakes, sesame seeds, granulated granules of nuts, gyoza skin, wonton skin, Use shumai skin, spring roll skin, sliced rice paper, etc.

As a dish that wraps ingredients with kelp, there is kelp rolls, which are eaten as a side dish of traditional Japanese cuisine. In the present invention, a light meal can be obtained by using carbohydrate foods such as rice, rice cake, bread, and noodles, thread-like konjac, and harsame as ingredients. It can also be eaten as a simple snack or knob that can be pinched by hand without using tools such as chopsticks and forks.

1 Kelp 11 Kelp 21 Kelp 31 Kelp 2 Ingredient 2A Ingredient 2B Ingredient 12 Ingredient 12C Ingredient 12D Ingredient 32E Ingredient 32F Ingredient 3 Adhesive 13 Adhesive 33 Adhesive 4 Stringed Ingredient 5 Skewer 25 Skewer 6 Powder layer 26 Powder layer 36 Powder layer
100 kelp foods wrapped in ingredients
110 kelp food wrapped in ingredients with kelp
120 kelp food wrapped in ingredients
A kelp food with a powder layer for fried foods around 101
121 Kelp food with powder layer for fried food
131 Kelp food with a powder layer for fried food

Claims (6)

Deep-fried kelp fried with ingredients in sheet-shaped kelp, rolled into a tube, closed at both ends, and deep-fried or powdered. Deep-fried kelp fried by sandwiching ingredients between multiple sheets of kelp, wrapping them in a cylindrical shape, closing both ends, and fried with a deep-fried or powdered layer. A piece of kelp fried by folding the sheet-shaped kelp into two, sandwiching ingredients inside, closing the periphery, and fried with a deep-fried or powder layer. Deep-fried kelp fried by sandwiching ingredients between two or more sheets of kelp, folding it in half, closing the periphery, and frying with a deep-fried or powder layer. Deep-fried kelp fried by sandwiching ingredients between multiple sheets of kelp, closing the periphery, and frying with a deep-fried or powdered layer. A kelp food that closes the periphery of the kelp wrapped with ingredients and covers it with a powder layer for deep-fried food.

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