JP3001139U - Mayonnaise natto - Google Patents

Abstract

(57) [Summary] (Corrected) [Composition] Ground natto, mustard, salt, citric acid,
Mayonnaise natto obtained by stirring and mixing an appropriate proportion with a freeze-resistant mayonnaise to which an appropriate amount of spices and seasonings such as white pepper or curry powder is added, and encapsulating this in a sealed film and rapidly freezing. . [Effect] Frozen mayonnaise that thaws naturally near room temperature
It is a paste-like mayonnaise that is nutritious and highly palatable, and can be easily attached to bread, salad, hand-rolled sushi, etc. without the separation of ingredients after thawing and flavor decomposition. Offering natto. Because it is a frozen storage format,
There is no so-called natto odor or ammonia odor after the fermentation action is stopped, and the frozen mayonnaise and the added spices and seasonings contain the natto odor even after thawing, and retain a moderate stickiness when eating. The color is also ivory and it is appetizing.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 This invention relates to a pasty food containing a sealed film in which natto and mayonnaise are combined.

[0002]

[Prior art]

 A so-called natto paste has been proposed so far (Japanese Patent Laid-Open No. 15358/1993). However, it is suggested that ground natto be ground into a paste, to which a colloidal food is added and, if necessary, salt, seasoning, or spices. However, here the seasoning is a minor additive and does not specifically mention mayonnaise. Nor is there any consideration for frozen storage. On the other hand, there is JP-A-2-219557 as a material which directly mentions mayonnaise as an additive (see the table on page 7 of the same publication-Example 67). However, in this invention, natto is formed as a molded product or an adhesive molded product, and is unrelated to the present invention.

[0003]

[Problems to be solved by the device]

 The present invention has been made in view of such a conventional situation, and it is thawed naturally at around room temperature, and there is no material separation after thawing and decomposition of flavor due to the use of freeze-resistant mayonnaise, bread, salad, hand-rolled sushi. We provide paste-like mayonnaise natto with a nutritious sealed film that can be easily attached to food.

[0004]

[Means for Solving the Problems]

 In order to achieve the above-mentioned object, the present invention is a freeze-resistant mayone in which an appropriate amount of ground split natto 1 and spices and seasonings 3 such as mustard, salt, citric acid, white pepper or curry powder are added. This is mayonnaise natto obtained by stirring and mixing an appropriate ratio with the No. 2 seed, enclosing the mixture in a sealing film 4, and then rapidly freezing.

[0005]

Example 1 Fractured natto A as a reference material Frozen-resistant mayonnaise B added with spices and seasonings B 55.6% 44.4% [Breakdown] Frozen-resistant mayonnaise 92.02% Mustard 6. 13% White Pepper (coarse) 0.31% Salt 1.07% Citric acid 0.46% The above A and B were thoroughly stirred and mixed, and when a predetermined amount of them was enclosed in a sealing film, it was -20 within 4 minutes. Quick-freeze to ° C to obtain mayonnaise natto.

[0006]

[Example 2] Grinded natto A As a reference material Frozen resistant mayonnaise C 80% 20% to which spices and seasonings were added [Breakdown] Frozen resistant mayonnaise 84.94% Carry powder 12.15% Salt 1 0.07% Citric acid 2.90% The above A and C were thoroughly mixed with stirring, and a predetermined amount thereof was enclosed in a sealed film, which was then rapidly frozen to -20 ° C within 4 minutes to obtain mayonnaise natto.

[0007]

[Eating method]

 When eating this, place the sealing film at room temperature or squeeze it in your hand to thaw quickly and easily. Then, as shown in Fig. 2, tear the sealing film, squeeze it out, and spread it on a pan. Alternatively, mix with a salad or use as a hand-rolled sushi seed.

[0008]

[Action and effect]

 The present invention is as described above. It is naturally thawed at around room temperature, and there is no separation of ingredients after thawing by using freeze-resistant mayonnaise, there is no decomposition of flavor, and it can be easily attached to bread, salad, hand-rolled sushi etc. We provide a nutritious paste-like mayonnaise natto that can be used. Since it is a frozen storage type, the fermentation action stops and there is no so-called natto odor or ammonia odor, and even after thawing, the frozen mayonnaise and the added spices and seasonings contain the natto odor, and it has a moderate stickiness when eating. Own. Well-split natto 1 and mayonnaise 2 with various spices and seasonings 3 match well, providing a high protein and nutritive source with a refreshing flavor and mellow taste that cannot be obtained with natto alone. The color is also ivory and it is appetizing. In particular, those who refrain from natto will be given the opportunity to take an important source of plant protein possessed by natto in an unusual manner, which is extremely advantageous from the standpoint of promoting health.

[Brief description of drawings]

FIG. 1 is a perspective view conceptually showing the material of the present invention.

FIG. 2 is a perspective view showing a state of being used for edible food, (a) showing the appearance of a sealing film, and (b) showing a state of pouring into a salad after thawing.

[Explanation of symbols]

 1 Ground split natto 2 Frozen resistant mayonnaise 3 Spice / seasoning 4 Sealing film

Claims (1)

[Scope of utility model registration request] 1. Ground sawed natto (1), mustard, salt,
A suitable amount of spicy seasoning (3) such as citric acid, white pepper, or curry powder (3) and an appropriate proportion of frozen anti-mayonnaise (2) were mixed with stirring, and the predetermined amount was sealed film (4). ) Mayonnaise natto obtained by quick-frozen.