JP3129377U - Natto wrap preserved fried food - Google Patents
Natto wrap preserved fried food Download PDFInfo
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- JP3129377U JP3129377U JP2006007884U JP2006007884U JP3129377U JP 3129377 U JP3129377 U JP 3129377U JP 2006007884 U JP2006007884 U JP 2006007884U JP 2006007884 U JP2006007884 U JP 2006007884U JP 3129377 U JP3129377 U JP 3129377U
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- natto
- fried food
- preserved
- wrap
- wheat flour
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Abstract
【課題】納豆の持つ、臭みや食感を変化させ、多くの人が食することができる納豆包み保存加工揚げ食品を提供する。
【解決手段】小麦粉で作った皮１で、練りこんだ納豆２を包み、冷蔵保存したあと、食するときに天ぷら油を使用し、納豆２を揚げ物とした状態を特徴とする納豆包み保存加工揚げ食品。これにより、ナットウキナーゼやプロアミンの治病効果やビタミン、カルシウムの栄養成分を損ねることなく、小麦粉で作った皮に包み入れ、冷凍、真空パック、缶詰め、瓶詰めにして食することができる。
【選択図】図２An object of the present invention is to provide a natto wrap-preserved deep-fried food that can change the smell and texture of natto and can be eaten by many people.
SOLUTION: Wrapping natto 2 in skin 1 made of wheat flour, refrigerated and stored, then tempura oil is used when eating, and natto 2 is preserved and processed in a state of fried food Fried food. This makes it possible to wrap in a skin made of wheat flour, freeze, vacuum pack, canned, and bottled without losing the curative effects of nattokinase or proamine and the nutritional components of vitamins and calcium.
[Selection] Figure 2
Description
本考案は小麦粉で作った皮で納豆を包み、それを、てんぷら油で揚げた保存加工食品に関するもの。The present invention relates to preserved processed foods in which natto is wrapped in a skin made from wheat flour and fried in tempura oil.
納豆は、攪拌して、ねぎやからしを加え、最後に醤油いれて食べていた。Natto was agitated, added green onions and mustard, and finally ate soy sauce.
納豆の持っている栄養成分は良質のたんぱく質やカルシュウム等、健康維持病気予防としてのナットウキナーゼ、ポリアミンを含んでいるので多くの人達に食して貰いたい、しかし、納豆特有の臭いやぬるぬる感は子供や欧米人に嫌われている。Natto's nutritional ingredients include nattokinase and polyamines for preventing health maintenance diseases such as high-quality protein and calcium, so I want to eat many people. It is hated by Westerners.
本考案は納豆を小麦粉を練って作った、薄状の皮で包む、そしてそれを天ぷら油で、からっと揚げる、この事により納豆特有の臭いは消え、ぬるぬる感も減少させることにより問題を解決している。The present invention solves the problem by natto made from wheat flour, wrapped in thin skin, and fried with tempura oil, which eliminates the odor of natto and reduces the slimy feeling. ing.
納豆の多方面に亘る栄養、治病効果は、カルシュウム摂取による骨生成、ナットウキナーゼによる血栓溶血作用（脳卒中予防）、ポリアミンの細胞活性作用、（ガン予防）等は医学臨床実験で効果は証明済み。そして、この納豆の効果的摂取時間は午後から夜にかけてである。納豆を朝食以外でも又子供から老人、外国人にも幅広く利用、食してもらう事の出来る、スナック形式の納豆包み揚げ方式こそ時代のニーズあると思います。そして、冷凍、真空パックびん詰、缶詰に加工することで、世界中の人々に納豆の素晴らしさを伝えられ健康に寄与し我々日本国の国益にも繋がる。Nutritional nutrition and therapeutic effects of natto have been proven in medical clinical experiments on bone formation by intake of calcium, thrombolysis by nattokinase (stroke prevention), cell activity of polyamine (cancer prevention), etc. And the effective intake time of this natto is from afternoon to night. I think that there is a need in the times for a snack-style natto wrapping method that allows natto to be used and eaten widely by children, the elderly and foreigners, as well as breakfast. And by processing it into frozen, vacuum-packed bottles and canned foods, people around the world can convey the wonders of natto and contribute to their health, leading to the national interests of Japan.
最初、納豆をよく練り、粘りが出て、白い泡状のものが出来る、次に小麦粉も練り麺打ち棒でのし、平たくのばす、三十センチ四方の皮状にする。それを半径五センチメートルの円状にくり抜く、その小麦粉の皮で、錬りあがった納豆を包む
これを、冷凍、真空パック、缶詰め、瓶詰めのいずれかの方法で保存領置する。
食する時、取り出し、天ぷら油であげる。First, natto is kneaded well, sticky and white foam is formed, then flour is also kneaded with a noodle striking stick, flattened, and made into a 30 cm square skin. This is cut into a circle with a radius of 5 centimeters, and the flour skin wraps the baked natto, which is then stored for freezing, vacuum packing, canning, or bottling.
When you eat, take out and tempura oil.
以下、添付図面に従って−実施例を説明する。１は小麦粉で作った皮２は納豆。３は天ぷら油。４はてんぷら鍋 ５はガス器具Embodiments will now be described with reference to the accompanying drawings. 1 is made of
本考案の−実施例は上述の如き構成からなるものであるから、簡易な作業で作る事が出来る。Since the embodiment of the present invention is constituted as described above, it can be made by a simple operation.
１ 小麦粉で作った皮
２ 納豆
３ 天ぷら油
４ 天ぷら鍋
５ ガス器具1 Skin made from
Claims (1)
食する時、取り出してんぷら油で揚げる。Wheat flour is kneaded into a plate, wrapped in natto that has been stirred to make it sticky, and stored in one of the following methods: frozen, vacuum packed, bottled, or canned.
When eating, take out and fry in tempura oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006007884U JP3129377U (en) | 2006-08-30 | 2006-08-30 | Natto wrap preserved fried food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006007884U JP3129377U (en) | 2006-08-30 | 2006-08-30 | Natto wrap preserved fried food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3129377U true JP3129377U (en) | 2007-02-22 |
Family
ID=43280334
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006007884U Expired - Fee Related JP3129377U (en) | 2006-08-30 | 2006-08-30 | Natto wrap preserved fried food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3129377U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015152480A1 (en) * | 2014-03-31 | 2015-10-08 | 김효인 | Method of conveniently eating natto |
-
2006
- 2006-08-30 JP JP2006007884U patent/JP3129377U/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015152480A1 (en) * | 2014-03-31 | 2015-10-08 | 김효인 | Method of conveniently eating natto |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20061107 |
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| R150 | Certificate of patent (=grant) or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
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| LAPS | Cancellation because of no payment of annual fees |