JP2016067326A - Seasoning for fermented soybean sauce, and seasoned rolled fermented soybean sushi food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide, regarding seasoning for fermented soybean sauce and food such as seasoned rolled fermented soybean Sushi using the same, the seasoning for fermented soybean sauce, further increasing deliciousness of soybeans of fermented soybeans without changing an amount of fermented soybeans of a commodity such as rolled fermented soybean Sushi, as seasoning for fermented soybean sauce.SOLUTION: New seasoning obtained by adding soybean flour to normally used seasoning for fermented soybean sauce is provided. As for rolled fermented soybean Sushi food, using the seasoning, protein derived from soybeans is increased, and consequently, deliciousness and flavor of soybeans of fermented soybeans are increased, and deliciousness and flavor of soybeans of fermented soybeans are further improved compared to a conventional product of the same amount of fermented soybeans.SELECTED DRAWING: None

Description

  The present invention relates to a seasoning for natto sauce and a seasoned natto roll food using the same.

  In recent years, food stores known as natto rolls with seasoned natto wrapped around the core have become popular at convenience stores, etc., but this natto roll food is wound around seasoned natto mixed with seasoning as natto sauce. It is represented by sushi. The seasoning for natto seasoning is that when liquid is applied directly to natto, the seasoning is soaked in the natto itself and the outer vinegared rice over time in the rolled state, and the vinegared rice part Since it tends to impair the taste, it is generally practiced to add a powdery seasoning to the natto portion that becomes the core in the production process.

  Seasonings for natto sauce, such as powdered soy sauce, powdered soy sauce, super white sugar, salt, bonito flour, kelp soup, glutamine, and a form for preventing caking that makes it easy to mix the whole seasoning Although it is known as a basic recipe that has a component composition with dextrin added as an agent, it does not change the amount of natto, and it makes it possible to provide natto roll foods with a more enhanced taste of natto. Improvement of the seasoning for sauce was desired.

  As a result of research on a powder seasoning that enhances the texture of the natto taste, it was found that as the protein derived from soybeans increased, the flavor of the beans increased. It is intended to increase. Like natto, kinako is a processed soybean food made from soybeans, but the amount of protein contained in it is, for example, 16.5 g for Itobiki natto for 100 g, while 35.5 g for kinako is about double. By paying attention to the above-mentioned protein content and adding it to the powder seasoning, the taste of natto beans can be increased without increasing the amount of natto.

  In the present invention, by adding kinako to the seasoning for natto sauce that is usually used, protein derived from soybeans increases, and as a result, the umami and flavor of natto beans increase and have the same natto amount. However, the taste of natto could be further enhanced compared to the past.

  DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments of a seasoned natto roll sushi representing a powder seasoning and a seasoned natto roll food using the same as a seasoning for natto sauce according to the present invention will be described.

  As a seasoned natto roll food, for example, the seasoned natto roll sushi is a total weight of 110 g to 120 g, vinegared rice 80 g to 90 g, and seasoned natto 20 g to 30 g. (For example, those from Ariake Sea) are used, and the amount of the powder seasoning used as the sauce for seasoned natto is 1.2 g to 1.4 g.

  Table 1 shows the basic recipes of conventional seasoning ingredients as “Natto Sauce Basic Recipe” as a powder seasoning for natto sauce in the above seasoned natto rolls, and the ingredients of the seasoning according to the present invention are “natto with kinako” It is shown in Table 2 as “Sauce Recipe”. In the left column of each table, the quantity ratio of each raw material is listed as the total amount of raw material 1000 g, the quantity (g) of those raw materials, the amount of protein (g) in 100 g of each raw material, the amount of protein in 1000 g of sauce ( g) The amount of protein (mg) in one natto roll is sequentially displayed in the right column.

  The ingredients in the basic recipe for natto sauce shown in Table 1 are the conventional ingredients composed of powdered soy sauce, sucrose, salt, bonito flour, kelp dashi, glutamine, and dextrin. The raw material of the natto sauce recipe of the present invention shown in Table 2 has a configuration in which a part of the raw material is adjusted and the flour is added in the powder seasoning of the conventional basic recipe.

In the above tables, proteins are calculated and compared as umami values. The values in 100 g of protein are extracted from the food nutritional ingredient table.
In the raw material composition shown in Table 2 according to the present invention, raw materials such as dextrin, super white sugar, and sodium chloride in the basic recipe are prepared, and 250 g of kinako is added.

  As shown in Table 2, in the powder seasoning as a seasoning for natto sauce of the present invention, the protein in the sauce 1000 g increased by 88.75 g. For each natto roll, the amount of kinako protein increased by 124.25 mg. Therefore, even if the amount of natto is the same, adding kana flour to the powder seasoning will greatly increase the protein derived from soy, which will increase the taste of the bean, and even if it has the same amount of natto, natto It was recognized that the texture of the taste can be further enhanced.

  As mentioned above, the amount of powder seasoning used is 1.2 to 1.4 g per natto roll, and the amount of kinako added is a few percent of the total quantity, but the total amount of natto Similarly, the increase in soybean-derived protein due to the addition of kina flour significantly increases the taste and flavor of natto beans, and the effect of increasing the taste of soybeans can be obtained.

  In addition, the mixing | blending ratio of the raw material in the recipe of the powder seasoning which concerns on this invention shown in Table 2, and the usage-amount of the powder seasoning per natto roll can be changed suitably according to the request | requirement.

  In addition, the powder seasoning to which the kinako according to the present invention is added is provided as an individual package, opened at the food production site, given to natto and wound around the core of foodstuffs such as vinegared rice, and seasoned natto roll food Production is generally performed, but when applying a powder seasoning at a food production site, a process of adding only kina flour directly to the natto surface may be considered. Alternatively, in the food production process, for example, a liquid or powdery seasoning is added to the natto surface as a natto sauce other than kinako, or the sauce is pre-applied to the natto and seasoned, and then the surface of the seasoned natto A natto-maki food that provides garlic flour is also possible. Therefore, since the kinako used as a part of the seasoning raw material may separate the process from the other seasoning raw materials in the natto roll food production process, the present invention also relates to the natto according to the present invention. It constitutes a seasoning seasoning.

  Furthermore, in the above embodiment, seasoned natto roll sushi was described as a natto roll food using the powder seasoning according to the present invention, but natto rice balls wrapped with natto as the core and wrapped outside, foods such as hand-rolled natto, Furthermore, the present invention can also be applied to foods such as powdered natto, which is obtained by pulverizing natto itself, and the present invention is not limited to the above embodiment.

Claims (4)

A seasoning for natto sauce added with kinako. A powdered seasoning for natto sauce, which is made by adding kinako to the seasoning in a powdered seasoning for natto sauce, which is made of a raw material containing powdered soy sauce, top white sugar, salt, bonito powder, kelp dashi powder, and glutamine. A seasoned natto roll food using the seasoning according to claim 1 or 2. Seasoned natto roll food using seasoned natto, which is seasoned with liquid or powdered sauce and kinako is added to the surface.