JP3013664U - Natto wrapped in deep-fried tofu that is not cut - Google Patents
Natto wrapped in deep-fried tofu that is not cutInfo
- Publication number
- JP3013664U JP3013664U JP1995000990U JP99095U JP3013664U JP 3013664 U JP3013664 U JP 3013664U JP 1995000990 U JP1995000990 U JP 1995000990U JP 99095 U JP99095 U JP 99095U JP 3013664 U JP3013664 U JP 3013664U
- Authority
- JP
- Japan
- Prior art keywords
- natto
- fried
- deep
- wrapped
- cut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Abstract
(57)【要約】
カットしない油揚げに包まれた納豆
【目的】油揚げはカットし、袋状にして納豆をその中に
詰める普通の油揚げ包納豆の次の欠点
(イ)カットして広く開いた詰め口を塞がなければなら
ない。
(ロ)中の納豆が直接油に接して変色する。
(ハ)長期保存の際、水分吸着が多く、全体に水っぽく
変質する。
を除く。組合せ方による素材の劣化を防止し、調理して
も納豆と油揚げ共に変質させずに食べられる。
【構成】カットしない油揚げに、納豆吐出ノズルの先端
を差込み、内部に納豆を注入する。差込み口には、卵白
粉または、でんぷん糊を塗布して塞ぐ。以上の構成によ
る、見た目には油揚げであるが、内部に納豆が入った油
揚げ納豆である。
(57) [Summary] Natto wrapped in unfried fried natto [Purpose] Cutting fried natto and packing natto into bag-shaped fried natto You have to close the closing port. (B) The natto inside is discolored by coming into direct contact with oil. (C) When it is stored for a long period of time, a large amount of water is adsorbed and the whole becomes watery. except for. Prevents the deterioration of the ingredients due to the combination method, and even when cooked, both natto and fried food can be eaten without deterioration. [Structure] The natto discharge nozzle is inserted into the deep-fried natto that is not cut, and natto is poured inside. Apply egg white powder or starch paste to the insertion port to close it. With the above-mentioned configuration, the fried natto has natto inside, though it is fried in appearance.
Description
【0001】[0001]
この考案は、カットしない揚げた形そのままの油揚げの内部に納豆が入った 油揚げ包み納豆である。 This device is fried natto wrapped in fried natto, which is the deep-fried fried natto that is not cut.
【0002】[0002]
従来、納豆を油揚げで包んで食べる場合、油揚げを寿司揚げ状に半分にカッ トし、袋状に中をあけてからスプーン等で押し込み、カット部分をつま楊子 等でとめてから、油で揚げたりして食するのがふつうである。 Conventionally, when wrapping natto in fried food for eating, cut the fried sushi into halves, open the bag in a bag and push it in with a spoon, etc. It is common to eat by eating.
【0003】[0003]
これは次のような欠点があった。 (イ)納豆の詰め口として、油揚げがカットされているため詰め口を塞がな ければならない。 (ロ)食するに際し油で揚げる場合、塞ぎ口から中へ油が入り中の納豆が直 接、油に接するために、納豆が黒褐色に変色してしまう。 (ハ)冷蔵、冷凍で長く保存すると、油揚げがカットされて袋状になってい るために、空気にさらされる面積が大きくなり弊害が発生する。 例をあげると、水分の吸収が大きく油揚げが水っぽく変質する。 本考案は、これらの欠点を除くためになされたものである。 This had the following drawbacks. (A) As the filling of natto is fried, the filling should be closed. (B) When fried in oil when eating, natto turns into blackish brown because the natto containing oil goes directly into and comes into contact with the oil. (C) When stored for a long time in refrigeration or freezing, the frying is cut into a bag shape, and the area exposed to the air becomes large, which causes adverse effects. For example, the absorption of water is great and the deep-fried fried food becomes watery. The present invention has been made to eliminate these drawbacks.
【0004】[0004]
図2にしめすように、あらかじめ適当なサイズのカットしない油揚げ に、納豆吐出ノズルを差込み、油揚げの内部に納豆を注入する。 差込み口は、卵白粉を塗布して、塞ぐ。卵白粉の代わりに、でんぷん 糊でも良い。本考案は、以上の構成よりなるカットしない油揚げに包 まれた納豆である。 As shown in Fig. 2, the natto discharge nozzle is inserted into a deep-fried fried natto of an appropriate size, and natto is poured into the deep-fried natto. The outlet is coated with egg white powder and closed. Instead of egg white powder, starch paste may be used. The present invention is natto wrapped in deep-fried uncut food having the above structure.
【0005】[0005]
本考案は、油で揚げて食べるに際し、開口部がほとんど無いに等しい ので、内部への油の直接侵入が少なく、納豆の異常変色をきたさない 。 また、揚げずに保存する際にも、油揚げが水っぽく変質しないで長時 間ふわっとしたやわらかさが保てる。 このような作用は、油揚げの開口部カットをせずに、注入により納 豆を包み込んだからである。 Since the present invention has almost no opening when fried in oil and eaten, there is little direct intrusion of oil into the inside and no abnormal discoloration of natto occurs. In addition, even when it is stored without being fried, the deep-fried oil does not become watery and remains fluffy and soft for a long time. This is because natto is wrapped by pouring without cutting the frying opening.
【0006】[0006]
油揚げは、標準サイズでも良いが、最初から半切りサイズに揚げたも のを用いる。 納豆を絞り器に入れて、その尖った先端を油揚げの端に差込み、適量 を注入する。注入するには、流動物用の吐出機を使用しても良い。 差込み口は、卵白粉あるいは、でんぷん糊をつけて付着させる。 こうして出来た、カットしない油揚げに包まれた納豆は、冷蔵庫、冷 凍庫に保存する。食するには、これを170度程度の油で2分位揚げ て、醤油等をかけて食する。納豆にからし、ネギ類を加えるとより注 入しやすくなる。 The fried food may be a standard size, but the one that is fried in half-cut size from the beginning is used. Put natto in a squeezer, insert the sharp tip into the end of the deep-fried tofu, and pour the appropriate amount. A fluid dispenser may be used to inject. Attach the egg white powder or starch paste to the insertion port. The natto wrapped in deep-fried uncut vegetables thus made is stored in a refrigerator and a freezer. To eat, fry this in oil at about 170 degrees for about 2 minutes and sprinkle it with soy sauce. It is easier to pour in natto and add green onions.
【0007】[0007]
本考案は、カットしない油揚げに納豆を注入により包み込むことで、 従来の欠点を除き、油で揚げて食する際に、納豆が変色せず、風味を そのままに味わえる。 冷蔵庫、冷凍庫での保存にも、水分の吸着が少ないので素材がダレ ない、凍結障害が少ない。 According to the present invention, natto is wrapped in unfried fried natto by injection so that natto is not discolored when fried in oil and eaten. Even when stored in a refrigerator or freezer, the material does not drip because there is little adsorption of water, and there are few freezing problems.
【図面の簡単な説明】[Brief description of drawings]
【図1】 本考案の斜視図である。FIG. 1 is a perspective view of the present invention.
【図2】 図1のa線の断面図である。FIG. 2 is a sectional view taken along line a of FIG.
1は納豆部分。2は油揚げ部分。 1 is the natto part. 2 is the fried part.
Claims (1)
を詰めた油揚げ包み納豆1. A fried natto wrapped with natto without cutting the fried fried natto.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1995000990U JP3013664U (en) | 1995-01-13 | 1995-01-13 | Natto wrapped in deep-fried tofu that is not cut |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1995000990U JP3013664U (en) | 1995-01-13 | 1995-01-13 | Natto wrapped in deep-fried tofu that is not cut |
Publications (1)
Publication Number | Publication Date |
---|---|
JP3013664U true JP3013664U (en) | 1995-07-18 |
Family
ID=43149309
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1995000990U Expired - Lifetime JP3013664U (en) | 1995-01-13 | 1995-01-13 | Natto wrapped in deep-fried tofu that is not cut |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3013664U (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014087269A (en) * | 2012-10-29 | 2014-05-15 | Shoutoku Co Ltd | Method for producing fried baggage |
-
1995
- 1995-01-13 JP JP1995000990U patent/JP3013664U/en not_active Expired - Lifetime
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014087269A (en) * | 2012-10-29 | 2014-05-15 | Shoutoku Co Ltd | Method for producing fried baggage |
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