JP3095535U - Structure of bread containing natto paste - Google Patents

Abstract

(57) [Problem] To provide breads containing a creamy natto paste with a very smooth mouthfeel. Also, breads containing a kneaded natto paste having a creamy state obtained by kneading with other ingredients, and further, a natto paste having a creamy state was mixed or superimposed with other ingredients and incorporated. Provide breads. Kind Code: A1 A natto paste having a creamy state is obtained by kneading natto at a high speed of 300 rotations / min or more and 2000 rotations / min. The creamy natto paste is incorporated into bread. Furthermore, this natto paste may be mixed or overlapped with other ingredients,
It can be kneaded into bread dough, baked and applied to bread. You can enjoy healthy and extremely unique breads containing natto paste along with ingredients that match your tastes by taking advantage of the characteristics of natto paste.

Description

[Detailed description of the device]

[0001]

[Technical field to which the device belongs]

This device is designed for bread such as bread, sweet bread, or sandwiches containing natto paste. Related to the structure of Furthermore, this natto paste makes natto 300 revolutions / minute Obtained by kneading at high speed within a range of up to 2000 rpm, and it has a creamy appearance. Bread, sweet bread, or sandwich structure with natto paste embedded in bread Regarding Furthermore, the natto paste is 300 rpm with other ingredients or seasonings. It is a creamy product obtained by kneading at a high speed of 2,000 rpm. The resulting natto paste is a bread, confectionery bread, or sandwich that is built into bread. The natto paste is mixed with or mixed with other ingredients and The structure of breads containing the stored natto paste. Also, rotate natto 300 times Natto in the form of cream obtained by kneading at a high speed of 1 to 2000 rpm. It relates to bread made by kneading paste into dough.

[0002]

[Prior art]

  With the westernization of eating habits in recent years, and the high quality of sweets and cakes, high calorie -Ingestion of food and confectionery has increased, and as a result, so-called civilization The number of patients with blood pressure, ischemic heart disease, etc. tends to increase year by year. Therefore, to compensate for the harmful effects of high-calorie foods and high-protein foods, vegetables, beans and other dietary fibers Ingestion of foods containing a lot of fibers is recommended. Soybean is called field meat, contains high quality protein and fiber, and has a good effect on heart disease. It is said to be an excellent student of health food. The processed food, natto, is 1 A healthy diet that is considered as a representative of healthy diets, as many nutritionists as possible to eat natto even two meals a day. It is a product. However, some people dislike the odor and bitterness peculiar to natto. is there. Also, many people do not like string drawing, which narrows the market of natto itself. Not only that, but there are reasons that have hindered its multifaceted use.

[0003]   Among the rice balls and rolled sushi that have traditionally been sold in large quantities at convenience stores, etc. Whole soybean natto and natto with built-in split natto are sold, but bread and confectionery Natto was used as an ingredient, filling, and topping in sandwiches and sandwiches. There is no example.

[0004]

[Problems to be solved by the device]

Bread and confectionery patty with creamy natto paste that has a very smooth texture. Or sandwich structure. In addition, the knead obtained by kneading with other ingredients Bread, confectionery bread, or sandwiches containing a natto paste kneaded product that has a ream shape The structure of the throat, and even a natto paste or cream that has a creamy appearance. Bread and confectionery packs containing the natto paste mixture mixed or stacked with other ingredients Or sandwich structure. In addition, 300 natto / min to 20 natto Raw natto paste with creamy texture obtained by kneading at high speed of 00 rpm Providing bread that has been kneaded into the ground and baked.

[0005]

[Means for Solving the Problems]

  This device was devised to solve the above-mentioned problems, and natto was fed 300 times. Rev / min or more 2000 rpm / min, more preferably 400 rpm or more 1400 rpm By kneading at high speed of tumbling, creamy natto paste is obtained. It This natto paste has a very smooth texture like mayonnaise or plant margarine. It has a fine and soft texture. This creamy natto is You may eat it by spreading it on bread or toast, and mayonnaise, butter. , Seasonings such as fresh cream, mustard, meat sauce, miso, honey, coco A) Even if it is simply mixed with other ingredients, it can be mixed easily and evenly. Since it has the characteristics, bread and confectionery can be prepared by mixing the seasoning or other ingredients. It may be used as a bread or sandwich ingredient. In addition, ordinary whole soybeans or natto It has a creamy shape obtained by kneading natto with other ingredients at the above high-speed rotation. Natto kneaded mixture mixed with other bread, sweet bread, or sandwich ingredients, or layered Bread, confectionery bread, or sandwiches placed on other ingredients such as toppings or toppings It may be a switch.   Furthermore, it can be obtained by kneading natto at a high speed of 300 to 2,000 rpm. In addition, a creamy natto paste is kneaded into bread dough and baked. You may choose

[0006]   The creamy natto paste of the present invention is used for ordinary whole soybean natto 300 to 2000 rpm, preferably 400 rpm or more 1400 It is obtained by kneading with a fine grinder rotating at a high speed of rotation. Kneading time , 30 to 120 seconds when natto is the main ingredient, 60 to 20 when kneading with other ingredients It is about 0 seconds. For this kneading, use a regular household mixer or juicer The rolling speed is insufficient and not enough. A kneader that can be used is disclosed in Japanese Patent Laid-Open No. 2001-2001. The kneading device for edible powder described in 299191 can be used. The natto paste thus obtained has a natto-specific odor and taste, but has a grain of wood. It is extremely fine and smooth, and even people who previously disliked natto received it without any resistance. It can be put in. Also, this natto paste mixes easily with various seasonings. Therefore, if necessary, add various seasonings to make bread, sweet bread, or sandwiches. It may be built into the chi.

[0007] Furthermore, this natto paste was kneaded together with various seasonings and ingredients. May be. In this case, the seasoning may be salt, sugar, soy sauce, mirin, pepper, etc. In addition to the usual seasonings, mayonnaise, meat sauce, miso, mustard, etc., Also, as ingredients, pumpkin, avocado, mentaiko, pickles, corned beef, raw Fresh vegetables, fresh or processed seafood, mushrooms, processed meats, etc. may be appropriately selected. Confectionery bread may be kneaded with sugar, honey, cacao, etc. . Also, layer the natto paste obtained above with one or more other ingredients. It may be combined with bread, sweet bread, or sandwich. In this case Examples of ingredients include mayonnaise, meat sauce, mushrooms such as cooked nameko, Like mentaiko, miso, corn beef, fresh vegetables, fresh or fried, grilled Processed seafood, meat, etc., usually eaten as sandwiches, toppings, etc. There is no particular limitation as long as it is one.

[0008]   The structure of the bread, confectionery bread or sandwich of the present invention may be in any form. , Japanese style, Western style triangle sandwich, wrap sand, side dish (cooking) bread, sweet bread, hot It may be todog, garlic toast, or even bread.   Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

[0009] Example 1 100 g of commercially available small round soybean natto, 1.5 g of salt and 1 g of flavor seasoning are mixed with a kneading machine "Tong" (made by Nagata Seiki Co., Ltd., Toshima-ku, Tokyo) Was processed at 1000 rpm for 90 seconds to prepare a natto paste. Separately 145g corned beef, 60g chopped onion, chopped pick 20g of ruth, a little salt and a little bit of pepper as above Corn beef paste after processing at 600-800 rpm for 90 seconds Was prepared. Apply a proper amount of butter to one piece of bread for sandwiches, and then add the natto paste and the cake obtained above. Apply the beef paste, add 5 g of salad vegetables and 5 g of tomato slices, Covered with a loaf of bread, left for a while and then cut in half to prepare a triangular sand. That A sectional perspective view is shown in FIG.   This sandwich is a sandwich made with the original normal natto or natto split natto. Unlike citrus, natto has a slight stringiness and a unique natto odor, but it has a creamy appearance. It is a groundbreaking natto paste sandwich that tastes like natto.

[0010] Example 2   30 g of split natto, 90 g of commercial frozen pumpkin that has been thawed in advance and the skin removed, 20 g of fresh sugar and 20 g of fresh cream were added to the same "New Ton" as in Example 1. It was put on the upper part of the filter and processed at 1000 rpm for 1 minute. Wrap the obtained natto paste in 45 g of separately prepared confectionery bread dough, and round it. Mold, secondary ferment, sprinkle with almond slices, and in an oven at 200 ° C Bake for 10 minutes and make natto pumpkin anpan. A pleasing ampan of thick pumpkin Anne was obtained. The cross-sectional perspective view is shown in FIG. It was shown to.

[0011] On the other hand, 30 g of the above-mentioned split natto, commercial frozen pumpkin 9 thawed in advance and peeled off Stir 0g, 20g granulated sugar and 20g fresh cream with a home mixer for 5 minutes Then, the natto pumpkin ampan that was prepared in the same way as above is obviously like natto It tasted like a mixture of pumpkin. The texture is slightly grainy, and that of natto The stringiness and smell were not so different from the usual ones, but they were completely different as Anpan. It was.

[0012] Example 3 Put 13 g of salad oil and 6 g of chopped garlic in a pan and heat to smell By the way, add 100g chopped onion, 70g carrot and 40g celery. Then, it was fried until it became tender, and 300 g of ground beef was added and further fried. The color of the meat is strange Add 300g of canned tomatoes and 1 sheet of lolita to the whole area The meat sauce was prepared by boiling.

[0013]   200 g of meat sauce and 200 g of natto natto obtained here are the same as in Example 1. Put it on the upper part of the "New Ton" filter at 600-800 rpm for 30 seconds Kneading process was performed. Wrap 40g of the obtained natto meat sauce in 45g of donut dough , Round it, and ferment it until it is about 1.5 times, so that it doesn't dry, It was sprinkled and fried in low-temperature oil with good color to prepare natto piroshki. A cross-sectional perspective view of the obtained natto piroshki is shown in FIG.

[0014] Example 4 200g of small natto on the market is placed on the "New Ton" filter cup as in Example 1. And kneaded at 1000 rpm for 90 seconds. Tsukudani of seaweed in this cup 10 g and 20 g of nameko are added, and the mixture is further kneaded at 400 to 600 rpm for 30 seconds. I prepared natto nameko bean paste. On 55g burger dough placed in an aluminum cup , 30 g of natto nameko bean and 8 g of mixed cheese, and after 20 second fermentation Baked in an oven at 0 ° C for 12 to 13 minutes to prepare a natto nameko pizza bread. Moreover A front perspective view is shown in FIG.

[0015] Example 5   200 g of commercially available small-grain natto, 1 g of "Hondashi" (manufactured by Ajinomoto Co., Inc.) and 1. 5 g was kneaded at 1000 rpm for 90 seconds in the same manner as in Example 1 and delivered with seasoning. A bean paste was prepared. 300g of thinly spread bread dough and natto paste obtained above Apply 50g of the strike, fold it in half and repeat the process to spread the dough. It was prepared, put in a mold, secondarily fermented, and baked in an oven at 170 ° C. for 25 minutes. Of bread An elegant natto bread with a slight natto flavor remaining was created.

[0016] Example 6   15g commercial natto natto, 30g cream cheese, 15g fresh cream, grani Put 10g of sweet sugar and 10g of honey into "New Ton" and spin at 1000rpm The mixture was kneaded for 90 seconds to prepare natto cream cheese. The thickness of 15g is 2CM Apply to the Danish dough that has been rolled out and roll it up. Put this in a cup, walnut, 5 g of raisins was placed on each, secondarily fermented, and baked in an oven at 220 ° C. for 15 minutes. Finish We used fondant to make a healthy natto cream cheese Danish .

[0017]

[Effect of device]

  The bread, sweet bun, and sun with the cream-shaped natto paste of the present invention Deutsch has a nutritional value peculiar to natto and has a slight natto odor. It is a revolutionary bread with natto that has a fine mayonnaise-like texture. Natto Utilizing the characteristics of the paste, it is healthy and extremely unique with ingredients that you like. You can enjoy breads with a rich natto paste.

[Brief description of drawings]

FIG. 1 is a vertical cross-sectional view showing an embodiment of breads of the present invention, which is obtained by cutting a triangle sand sandwiched with natto paste into two.

FIG. 2 is a vertical cross-sectional perspective view of a natto pumpkin anpan containing natto paste showing an embodiment of the bread of the present invention.

FIG. 3 is a vertical cross-sectional perspective view of a natto piroshki containing a natto paste showing an embodiment of the bread of the present invention.

FIG. 4 is a vertical cross-sectional perspective view of a natto nameko pizza bread containing natto paste showing an embodiment of the bread of the present invention.

[Explanation of symbols]

1 bread portion 2 Natto corn beef paste 3 salad vegetables 4 natto pumpkin beans 5 almond slices 6 natto meat sauce 7 Natto namekoan 8 cheese 9 Aluminum cup

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[Procedure amendment]

[Submission date] February 26, 2003 (2003.2.2)
6)

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be amended] Scope of utility model registration request

[Correction method] Change

[Correction content]

[Scope of utility model registration request]

Claims (5)

[Scope of utility model registration request] 1. A structure of breads containing natto paste. 2. The bread containing natto paste according to claim 1, wherein the natto paste has a creamy shape obtained by kneading natto at a high speed of 300 to 2,000 rpm. Construction. 3. The natto paste is creamy, which is obtained by kneading the natto paste together with other ingredients and / or seasonings at a high speed of 300 rpm or more and 2000 rpm or more.
Structure of breads containing the described natto paste. 4. A structure of breads containing the natto paste according to claim 1, wherein the natto paste prepared by the method according to claim 2 or 3 is incorporated by mixing or superimposing it with other ingredients. . 5. Natto 300 rotations / minute to 2000 rotations / minute
This bread is made by kneading the dough with a creamy natto paste, which is obtained by kneading at high speed for a minute.