JP3097533U - Seaweed and seaweed film for packaging rice balls - Google Patents

Abstract

A seaweed seasoned with a liquid substance such as a seasoning liquid and a granular substance such as salt, and when used for packaging rice balls, is good and uniform from the beginning to the end of eating. Provide nori that can give a taste.
A seaweed (2) has a seasoned portion (2a) having one surface to which salt or other granules made of seasoning granules are attached via a liquid made of a seasoning liquid or edible oil. , Non-seasoned portions 2b, 2c, and the other surface is configured so as not to be seasoned. The laver-containing film 1 for wrapping rice balls is obtained by storing the laver 2 in the housing portion 6 of the packaging film 3. By packaging the rice using this film 1, the packaged rice ball is completed.
[Selection diagram] Fig. 1

Description

[0001]
[Technical field to which the invention belongs]
The present invention relates to laver used for packaging rice balls and the like sold at convenience stores and the like.
[0002]
[Prior art]
2. Description of the Related Art In recent years, wrapped rice balls made by wrapping rice rice in a film containing nori in a packaging film have been sold at convenience stores and the like. Unlike traditional onigiri, which is covered directly with nori, the wrapped rice ball does not transfer the nori to the nori, so that the flavor of the nori can be maintained and the eater can enjoy the nori's crispy taste. It has a good reputation in terms of points.
[0003]
[Problems to be solved by the invention]
Conventional packaged rice balls have been provided without any seasoning liquid or the like on the surface of the laver. The reason is that if the seasoning liquid or the like is applied to the surface of the laver, the laver sticks to the packaging film, and the laver cannot be smoothly removed from the packaging film.
On the other hand, if a granular material such as salt is used together with a liquid material such as a seasoning liquid, it is considered that nori will not stick to the packaging film due to the presence of the granular material.
[0004]
However, granular substances such as salt often have a strong taste sensation, and when attached to seaweed for packaging rice balls, if the amount of use is not appropriate, a good taste can be given to the eater. become unable.
Accordingly, the present invention is to provide a seaweed seasoned with a liquid material such as a seasoning liquid and a granular material such as salt, and to give a good taste to a eater when used in applications such as packaging rice balls. It is an object of the present invention to provide a nori that can be prepared and a film for packaging rice balls containing the nori.
[0005]
[Means for Solving the Problems]
The seaweed according to claim 1 of the present application is a plate-shaped seaweed having a substantially rectangular shape, and one surface of the seaweed is made of salt or other seasoning grains via a liquid material consisting of a seasoning liquid or edible oil. It has a seasoned portion obtained by attaching granular material composed of a body and a non-seasoned portion, wherein the non-seasoned portion is located at a longitudinal edge of the laver and a region in the vicinity thereof. And the other surface is characterized by being unflavored.
[0006]
When the laver of the present invention configured as described above is used for an onigiri, the rice is placed along the short side of the laver near the center in the longitudinal direction on one side of the laver, and the rice is placed on both sides with the laver. If wrapped, the two edges in the longitudinal direction of the laver and the vicinity thereof are partially overlapped with each other near the top of the rice, but the area of the seasoned portion near the top of the rice is small. Therefore, the eater does not feel strong salty taste or the like near the top of the rice ball, and can obtain a good and uniform texture from the beginning to the end of eating.
[0007]
The seaweed according to claim 2 of the present application is configured such that, in the seaweed according to claim 1, the ratio of the area of the unflavored portion on the one surface is 10 to 50%. (Claim 2).
[0008]
The film with laver for packaging rice ball according to claim 3 of the present application is a film with laver for packaging rice ball for packaging rice (especially, one formed in a substantially triangular shape having a predetermined thickness). The back side film to be located on the side, the front side film disposed opposite to the back side film, between the back side film and the front side film, the one side is the back side film And nori according to claim 1 of the present application housed so as to be located on the side of the nori.
[0009]
The nori-containing film for packaging onigiri according to claim 4 of the present application is a nori-containing film for packaging onigiri for packaging nibori (especially, those formed into a substantially triangular shape having a predetermined thickness). The back side film to be located on the side, the front side film disposed opposite to the back side film, between the back side film and the front side film, the one side is the back side film And nori according to claim 2 of the present application housed so as to be positioned on the side of the nori.
[0010]
[Embodiment of the invention]
Hereinafter, the present invention will be described in detail with reference to the drawings. FIG. 1 is a rear view showing an example of the packaged laver for onigiri of the present invention, FIG. 2 is a front view of the packaged laver for onigiri shown in FIG. 1, and FIG. 3 is a laver for the packaged laver shown in FIG. FIG. 4 is a diagram showing another example of laver in a film containing the seaweed, FIG. 5 is a cross-sectional view schematically showing a structure of a seasoned portion of the film with a seaweed for packaging rice balls of the present invention, FIG. 6 is a view showing a state in which rice is placed on the laver shown in FIG. 3, and FIG. 7 is a view for explaining a method of opening a packaging rice ball comprising a laver-containing film for packaging rice balls and rice rice of the present invention. FIG.
[0011]
The seaweed 2 of the present invention is a plate-shaped seaweed having a substantially rectangular shape, as shown in FIGS. More specifically, the laver 2 is formed in a shape and a size that can wrap rice cake and make a rice ball. That is, as shown in FIG. 6, the rice 24 is placed near the center in the longitudinal direction on one side of the laver 2 along the short direction of the laver 2, and the rice 24 is wrapped with the laver 2 from both sides. In this case, the shape and the size may be such that the rice balls can be obtained. The size of the laver 2 is, for example, about 160 to 210 mm in the longitudinal direction and about 70 to 120 mm in the short direction.
[0012]
As shown in FIGS. 1 and 5, one surface of the laver 2 is made to adhere granular materials (for example, salt 22 and seasoning granules 23) via a liquid 21 made of a seasoning liquid or edible oil. This has a seasoned portion 2a and unseasoned portions 2b and 2c.
Here, as the seasoning liquid, for example, a mixed liquid of various seasonings based on soy sauce and dashi liquid and the like is used.
Edible oils include, for example, corn oil, sesame oil, rapeseed oil, soybean oil, and the like. Sesame oil alone or a mixed oil obtained by mixing corn oil and sesame oil in an appropriate ratio is preferably used in terms of cost, oxidation stability, flavor and the like.
[0013]
The liquid substance 21 composed of a seasoning liquid or an edible oil functions as a medium (inclusion) for attaching the granular substances 22 and 23 such as salt to the laver body 20 irrespective of whether or not flavor is imparted to the laver. In the present specification, the term "liquid substance" may be any substance that can adhere granular substances such as salt to the liquid substance in the laver manufacturing process, and the viscosity may be increased by subsequent drying or the like. Or it can be hard.
[0014]
The salt 22 usually has a particle size of about 0.2 to 0.7 mm. The salt 22 is preferably used because it gives the rice balls an appropriate salt content and improves the texture.
Examples of the seasoning granules 23 other than salt include sesame, pepper, pepper, seasoned granules or powder (eg, curry, consomme, wasabi powder, etc.).
The salt 22 and the seasoning granules 23 season the laver body 20 and the surface of the laver 2 becomes sticky by the liquid substance 21 composed of the seasoning liquid or edible oil, and the laver 2 adheres to the inner surface of the back side film 3a. This is to prevent
[0015]
On one surface of the laver 2, the unflavored portions 2b and 2c are formed at the longitudinal edge of the laver 2 and in the vicinity thereof.
In this way, by forming the unflavored portions 2b and 2c on the longitudinal edge of the laver 2 and the vicinity thereof, the taste of the granular material such as salt near the top of the rice ball is too strong, and the Can be prevented from becoming unbalanced, and the intensity of the taste of the granular material such as salt from the start of eating rice balls to the end of eating can be made uniform.
[0016]
An example of the shape of the unflavored portions 2b and 2c is a rectangular shape as shown in FIG. In FIG. 3, the dimensions of the unseasoned portion in the longitudinal direction of the laver 2 are indicated by L ₁ and L ₃ , and the dimensions of the seasoned portion are indicated by L ₂ . The dimensions of L ₁ and _{L 3,} respectively, usually, 5 to 60 mm, preferably from 10 to 50 mm. The size of L ₁ and L ₃ may be different or may be identical.
The ratio of the area of the unseasoned portions 2b and 2c occupying one surface of the laver 2 is preferably 10 to 50%. In FIG. 3, this ratio can be calculated as (L ₁ + L ₃ ) / (L ₁ + L ₂ + L ₃ ).
[0017]
Another example of the shape of the unflavored portions 2b and 2c is shown in FIG.
The shapes of the unflavored portions 2b and 2c are not limited to those shown in FIGS. 3 and 4, but may take various forms.
In the case shown in FIG. 4 and the like, the ratio of the area of the unseasoned portions 2b and 2c occupying one surface of the laver 2 is preferably 10 to 50% as in FIG.
As shown in FIG. 2, the other surface of the laver 2 consists only of the unflavored portion 2d.
[0018]
The laver 2 and the laver-containing film 1 for packaging rice balls of the present invention can be produced, for example, by the following method.
[(1) When a seasoning liquid is used as a liquid substance]
After the laver body 20 (see FIG. 5) is baked (200-450 ° C.) in a baking oven, a seasoning liquid (liquid material) 21 is applied from above with the back side of the laver body 20 facing up. . Next, the salt 22 and the seasoning granules 23 are sprinkled on the seasoning liquid 21 and adhered thereto, followed by drying. After the laver 2 is cut into a predetermined size, it is stored in a predetermined packaging film 3. Thus, the film 1 with laver for packaging rice balls is completed.
[0019]
[(2) When edible oil is used as liquid]
An edible oil (liquid material) 21 is applied from above with the back of the laver body 20 facing upward. Then, the salt 22 and the seasoning granules 23 are sprinkled on the edible oil 21 and adhered thereto, and the seaweed 2 is completed by baking (200 to 450 ° C.) in a baking oven. After the baking process, seasoning granules or powder (for example, granules whose flavor is easily lost by heat such as wasabi powder) may be sprinkled onto the edible oil 21 to adhere. After the laver 2 is cut into a predetermined size, it is stored in a predetermined packaging film 3. Thus, the film 1 with laver for packaging rice balls is completed.
In addition, in order to manufacture the laver 2, methods other than the above methods (1) and (2) may be adopted. For example, in the above method (1), salt may be sprinkled after the seasoning liquid is dried, or salt may be sprinkled twice before and after drying the seasoning liquid.
[0020]
Next, the structure of the laver-containing film 1 for packaging rice balls will be described in detail.
As shown in FIGS. 1 and 2, the laver 2 in the laver-containing film 1 for wrapping rice balls is accommodated in a state sandwiched between the back side film 3a and the front side film 3b. The back film 3a and the front film 3b are transparent films made of a synthetic resin such as polyethylene terephthalate and polypropylene.
One surface of the laver 2 (the surface including the seasoned portion 2a) is in contact with the inner surface of the back side film 3a (FIG. 1). The other surface of the laver 2 (the surface consisting of only the unflavored portion 2d) is in contact with the inner surface of the front-side film 3b (FIG. 2).
[0021]
As shown in FIG. 1, the back side film 3a has a peripheral portion superimposed on and fixed to the front side film 3b (FIG. 2). The back side film 3a extends from the right edge to the left and folds at the folded portion 9 to reach the edge 8, and the inner film extends to the right from the left edge in FIG. The outer film reaching the portion 7 is partially overlapped. At the left and right edges of the back side film 3a, affixed portions 4 attached to the front side film 3b and non-attached portions 5 not attached are alternately formed.
[0022]
As shown in FIG. 2, the front side film 3b has a peripheral portion overlapped and fixed to the front side film 3a (FIG. 1). The front-side film 3b includes an opening portion 11 for separating the packaging film 3 from the laver 2. By grasping the upper part of the opening part 11 and pulling it downward, only the band-like part including the arrow in FIG. 2 can be peeled off from the surrounding film part, and the packaging film 3 can be separated into right and left.
At the left and right edges of the front side film 3b, affixed portions 4 bonded to the back side film 3a and non-pasted portions 5 not bonded are alternately formed.
[0023]
As shown in FIG. 6, in order to package the rice cake using the nori-containing film 1 for packaging rice balls, the rice cake is placed slightly above the center in the longitudinal direction of the back side film 3a in consideration of the thickness of the rice cake. After that, the film 1 with laver for packing rice balls may be folded and wrapped with rice.
In order to open the packaged rice ball, as shown in FIG. 7, first, the upper portion of the opening portion 11 of the front side film 3b of the packaged rice ball 25 is grasped by hand and pulled downward, and the opening portion 11 is peeled off ( 7 (a) and 7 (b)), the portions remaining on both sides of the original position of the opening portion 11 may be pulled to the side, and the front side film 3b and the back side film 3a may be peeled off (FIG. (C) in 7).
[0024]
At this time, the seaweed 2 can easily wrap the rice 24 without sticking to the back side film 3a because the granules 22 or 23 are present. In addition, as is clear from FIG. 6, there is little seasoned portion near the top of the nigiri rice 24, so that when starting to eat, one does not feel a strong taste of salt or the like, and from the beginning to the end of eating. Good and uniform taste can be obtained.
[0025]
The laver 2 may be used for purposes other than packaging rice balls. For example, by laminating a plurality of laver 2 together with a desiccant in a highly airtight packaging bag, it can be provided as a product of laver alone (seasoned laver for onigiri). In this case, since nodules such as salt are interposed between the stacked laver 2, the laver 2 does not stick to each other. It can be taken out one by one smoothly.
[0026]
[Effect of the invention]
The seaweed having a substantially rectangular shape of the present invention has a region including a longitudinal center which is seasoned by attaching a liquid material such as a seasoning liquid and a granular material such as salt, and a longitudinal edge which is not seasoned and Since it has a region in the vicinity thereof, when used as laver for onigiri, strong salty taste etc. is not felt near the top of the onigiri, and a good and uniform taste from the beginning to the end of eating Can be given.
[Brief description of the drawings]
FIG. 1 is a back view showing an example of a film with laver for packaging rice balls of the present invention.
FIG. 2 is a front view of the laver-containing film for packaging rice balls shown in FIG.
FIG. 3 is a view showing laver in the laver-containing film for packaging rice balls shown in FIG. 2;
FIG. 4 is a diagram showing another example of nori;
FIG. 5 is a cross-sectional view schematically illustrating the structure of a seasoned portion of the film for laminating a packaged rice ball of the present invention.
FIG. 6 is a view showing a state in which rice is placed on the laver shown in FIG. 3;
FIG. 7 is a view for explaining a method of opening a packaged rice ball comprising a laver-containing film for a rice ball and rice cake of the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Nori containing film for packaging onigiri 2 Nori 2a Seasoned part 2b, 2c, 2d Unseasoned part 3 Packaging film 3a Back side film 3b Front side film 4 Pasting part 5 Non-pasting part 6 Housing part 7, 8 Edge 9, 10 Folding part 11 Opening part 20 Nori body 21 Liquid material 22 Salt 23 Seasoning granules (seasoning granules)
24 rice rice 25 wrapped rice balls

Claims (4)

A plate-shaped laver having a substantially rectangular shape,
One surface has a seasoned portion formed by attaching salt or other granules made of seasoning granules via a liquid made of a seasoning liquid or edible oil, and a non-seasoned portion. And
Here, the non-seasoned portion is formed at the longitudinal edge of the laver and the vicinity thereof,
The other side is nori, characterized by being unseasoned. The seaweed according to claim 1, wherein the ratio of the area of the unflavored portion on the one surface is 10 to 50%. In the nori-containing film for packaging rice balls for packaging the rice, the back film to be located on the side of the rice, the front film disposed opposite to the back film, and the back film A nori-containing film for packaging rice balls, comprising the nori according to claim 1, which is accommodated between the front-side films so that the one surface is located on the side of the back-side film. In the nori-containing film for packaging rice balls for packaging the rice, the back film to be located on the side of the rice, the front film disposed opposite to the back film, and the back film A nori-containing film for packaging rice balls, comprising the nori according to claim 2, which is accommodated between the front-side films so that the one surface is located on the side of the back-side film.

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