JP3170985U - Akamoku food with menta flavored in a container - Google Patents

Abstract

[Problem] To provide a menta-flavored akamoku food in a container seasoned with a selection of menta seasoning, noodles, spicy noodles, or tarako. Akamoku is collected, cut into a length of 1 mm to 50 mm, and then washed with fresh water. Add menta seasoning to Akamoku, mix the seasoned Akamoku 1, and noodles 2, spicy noodles, or tarako, and fill the container 3. Menta seasonings are salt, mirin, sake, soy sauce, sugars derived from starch materials (powders syrup, grape sugar, etc.), mannit, dulcit, glutamic acid, sugar, artificial sweeteners (aspartame, stevia, etc.), chemical seasonings Ingredients selected from ingredients such as chili, bonito, kelp, pepper, shiitake and the like are added as umami ingredients to form menta-flavored akamoku food. [Selection] Figure 2

Description

The present invention relates to a light-flavored red-seasoned food in a container, or a seaweed hibermata of seaweed, in which a light-flavored seasoning is added to the seaweed Himamataceae, Alaska hornalis (scientific name: Sargasssum horneri), Add a light-flavored seasoning to the Akamoku (Salassum horneri), and fill the container with the selected seasoned Akamok and noodles (including spicy noodles) or tarako. The present invention relates to an attached akamoku food and a method for producing the same. The present invention relates to a novel light-flavored akamok food, which is made by adding a melamine seasoning to akamoku (scientific name: Sargassum horneri) and blending the seasoned akamoku with noodles (including spicy noodles) or tarako.

Akamok (scientific name: Sargasssum horneri) is a seaweed belonging to the brown alga Hibamatidae, and is distributed along the coasts of Japan from Hokkaido to Kagoshima. It is said that the shallow water rich in nutrients is suitable for growth, has very strong vitality, and grows to about 7m when it gets longer. In the Akita region, it is called Gibasa, in Yamagata Prefecture it is called Gimbassou, in the San-in region, it is called Kamiba, and in Niigata, it is called Nagamo. It is very sticky when chopped and boiled, and it is delicious when seasoning such as ponzu, vinegar miso, vinegar soy sauce, soy sauce or tamari soy sauce is added and stirred. It is better to add nothing when you put it in the soup. Like Mozuku and Mekabu, it is abundant in polyphenols, fucoidan, and various minerals, and is attracting attention as a healthy food. Akamoku (scientific name: Sargassum horneri) is a seaweed that is generally noted in the beauty industry. Akamoku contains a component called fucoidan. Fucoidan is a sulfated polysaccharide comprising L-fucose as a constituent sugar, has various physiological functions, and is used as a food or cosmetic material.

Mentaiko (including hot pepper noodles) is generally made from sugar beet ovary derived from chili and salt, mirin, spirits, soy sauce, and starch (sorbitol, reduced starch syrup, maltose, trehalose, dextrin, powdered starch syrup, oligosaccharide, and glucose. Etc.), Mannit, Zulsit, Glutamic acid, Sugar, Artificial sweeteners (Aspartame, Stevia, etc.), Chemical seasonings (Amino acids, Nucleic acids, Organic acids, Inorganic salts, etc.) It is produced by adding ingredients selected from bonito, kumbu, kombu, pepper, shiitake, glutamic acid, chemical seasonings (amino acids, nucleic acids, organic acids, inorganic salts, etc.) and the like. Mentaiko (including hot pepper noodles) is usually sold raw without processing. Or, it is common to eat stuffed with squid, etc., or sardine noodles, sanmen noodles, bird noodles, baked, or eaten in rice balls.

Mentaiko (including spicy noodles) is a typical salted food that has spread to Kyushu and Hakata, which is said to be one of the best food cities. Currently, according to one theory, the number of manufacturers is well over 300 companies across the country.

Basically, noodles (including hot pepper noodles) are saccharides derived from the raw materials of pepper and salt, mirin, sake, soy sauce, starch (sorbitol, reduced starch syrup, maltose, trehalose, dextrin, powdered starch syrup, In addition to ingredients selected from glucose, etc.), mannitol, dulcite, glutamic acid, sugar, artificial sweeteners (aspartame, stevia, etc.), chemical seasonings (amino acids, nucleic acids, organic acids, inorganic salts, etc.) Soaked in a seasoning containing ingredients selected from chili, bonito, kelp, pepper, shiitake, glutamic acid, chemical seasonings (amino acids, nucleic acids, organic acids, inorganic salts, etc.), and ripened for about 1 to 400 hours In this process, the richness and umami ingredients of the material begin to permeate, and the taste is fully spread, thus creating a rich flavor. Throughout.

The soy sauce (including spicy noodles) that is obtained in this way has various flavor ingredients in the seasoning soaked in every detail, and it also has an appetizing bright red color. Yes, depending on the snack of sake, you can eat it on freshly baked or hot rice, or pickled in tarakoko, rice balls, or even tarako spaghetti, an Italian dish ... It is a food that can be said to be a delicious delicacy in a delicacy, with a feeling that fresh saliva will appear just by imagining it.

Mentaiko (including hot pepper mentako) from various manufacturers are currently being sold at shops and souvenir corners at major stations, including Kyushu, and businessmen and tourists on their way home from business are busy. The scenery you are buying is familiar, but even more passionate enthusiasts are not satisfied with such ordinary souvenirs and are generally not sold at stations, etc. They are going to eat special noodles (including chopped noodles) made by a manufacturer who knows them, which are several tens of minutes away by taxi. They are also ordered by courier. In any case, for those who know the taste, it can be said that the food is worth it.

Mentaiko (including hot pepper noodles), as mentioned above, has entered a lot of entrants and a lot of competition, so competition has intensified, and an attempt to differentiate products from other companies has begun. That is, various variations of noodles have been proposed based on the basic noodles.

Akamok is not so new food, it is a seaweed that is already known to fishermen. In the past, it was treated as a distractor that was entangled with the screw of the ship. Until now it was thrown away without being eaten. However, recent research has attracted attention as a food or ingredient because it is useful in various aspects of the body.

Akamok is expected to be devised in various variations as foods or materials that will be developed in various fields.

For example, one blended with plum meat (for example, see Patent Document 1), one blended with tuna (for example, Patent Document 2), or one mixed with chicken dumpling (for example, Patent Document 3). In rice balls (for example, see Patent Document 4), treated with transglutaminase (for example, see Patent Document 5), mixed with natto (for example, see Patent Document 6), and the like. It is expected that a new processed food of Akamokoku will be proposed by replacing it with Tororo or replacing it with Tororo kelp. Moreover, in noodles, those blended with sesame (see, for example, Patent Document 7), those blended with grated yuzu (see, for example, Patent Document 8), and those that are covered with laver (see, for example, Patent Document 9). , With added kombu kelp (for example, see Patent Document 10), with apple juice and honey blended (for example, see Patent Document 11), or treated with transglutaminase (for example, see Patent Document 12). A mixture with mayonnaise (see, for example, Patent Document 13) and the like, and even dressing materials (see, for example, Patent Document 14) have been proposed.

JP 2003-093026 A JP 2007-006773 A JP 2007-236255 A Japanese Patent Application No. 6-15665 Japanese Patent Application No. 5-248607 Japanese Patent Application No. 5-248607 Japanese Patent Laid-Open No. 11-341967 JP 2000-125816 A Noto 3159930 JP 7-289209 A JP-A-10-295334 Japanese Patent Laid-Open No. 7-99942 JP-A-11-290022 JP-A-8-317774

In general, commercially available red mock is eaten as it is by adding a seasoning such as ponzu or soy sauce. Therefore, there is a need for red mock with a new flavor.

In general, noodles (including spicy noodles) or tarako, which are generally marketed, have hardly changed from the past to plain taste, mild taste, medium spicy taste or intense spicy taste.

The present invention adds a melamine seasoning to akamoku and adds the melamine seasoned akamok food in a container filled with the seasoned akamoku, or coconut seasoning to akamoku, and the seasoned akamoku and noodles (Contains hot pepper noodles) or the one selected from tarako, and provides a container-filled light-flavored akamok food in a container.

Add the weight of seasoned condiment from 0.3 to 1 to the weight of akamoku, add the seasoned akamoku in the container, and add the melamine seasoning to akamoku. The seasoned akamoku, and noodles (including spicy noodles) or tarako are mixed in a weight of 0.1 to 1, and are packed in a container.

Akamok is a seaweed that contains components such as fucoidan, fucoxanthin, and alginic acid, and is very slimy. It is fluid, has little taste and has no odor. After blanching, use a piece that is chopped with a chopper, etc.

Mentaiko (including garlic noodles) is made by adding karako to chili and menta-flavoring ingredients. The menta-flavoring ingredients are sugars derived from salt, mirin, spirits, soy sauce, and starch ingredients (sorbitol, Reduced starch syrup, maltose, trehalose, dextrin, powdered syrup, glucose, etc.), mannitol, dulcite, glutamic acid, sugar, artificial sweeteners (aspartame, stevia, etc.), chemical seasonings (amino acids, nucleic acids, organic acids, inorganic salts, etc.) In addition to the components selected from the above, components selected from chili, bonito, kelp, pepper, shiitake, glutamic acid, chemical seasonings (amino acids, nucleic acids, organic acids, inorganic salts, etc.) and the like as umami components.

It is a menta-flavored akamoku food in a container that is filled in a container selected from resin, wood, paper, glass, aluminum, or earthenware with a capacity of 20 mL to 10000 mL. .

Akamok (scientific name: Sargasssum horneri) is a seaweed belonging to the brown alga Hibamatidae, and is distributed along the coasts of Japan from Hokkaido to Kagoshima. It is said that the shallow water rich in nutrients is suitable for growth, has very strong vitality, and grows to about 7m when it gets longer. In the Akita region, it is called Gibasa, in Yamagata Prefecture it is called Gimbassou, in the San-in region, it is called Kamiba, and in Niigata, it is called Nagamo. It is very sticky when chopped and boiled, and it is delicious when seasoning such as ponzu, vinegar miso, vinegar soy sauce, soy sauce or tamari soy sauce is added and stirred. It is better to add nothing when you put it in the soup. Like Mozuku and Mekabu, it is abundant in polyphenols, fucoidan, and various minerals, and is attracting attention as a healthy food.

As the octopus for noodles (including spicy noodles), the walleye ovary is usually used. For example, the ovaries are taken out from walleye fish caught in the sea near Japan, Bering Sea, Sea of Okhotsk, etc., washed with dilute saline (about 1-5%) to remove mucus, etc., drained and used as tarako. it can. Or in order to improve the storage stability and make it easy to eat, the sugarcane ovary, sugar, mirin, spirits, soy sauce, starch derived from the ingredients of the tarako seasoning ingredients (sorbitol, reduced starch syrup, maltose, dextrin, powder Add ingredients selected from mannitol, glucose, glutamic acid, sugar, artificial sweeteners (aspartame, stevia, etc.), chemical seasonings (amino acids, nucleic acids, organic acids, inorganic salts, etc.) Enzyme and the like were added to obtain salted octopus.

The menta seasoning component is not particularly limited, and various prescriptions are possible. For example, salt, mirin, sake spirit, soy sauce, starch derived from saccharides (sorbitol, reduced starch syrup, maltose, trehalose, In addition to ingredients selected from powdered starch syrup, glucose, etc., mannitol, dulcite, glutamic acid, sugar, artificial sweeteners (aspartame, stevia, etc.), chemical seasonings (amino acids, nucleic acids, organic acids, inorganic salts, etc.) Ingredients selected from pepper, bonito, kelp, pepper, shiitake, glutamic acid, chemical seasonings (amino acids, nucleic acids, organic acids, inorganic salts, etc.) and the like as umami components are added to water or the like and added as appropriate.

Ripening is a process in which the octopus as mentioned above is dipped in an aroma seasoning ingredient in barrels, straw or other suitable containers and held and aged for a predetermined time. In this process, pepper is added or not added. Depending on the case, the rich and delicious ingredients of noodles (including spicy noodles) (sugar, sorbitol, reduced starch syrup, maltose, trehalose, powdered syrup, glucose, derived from the salt, mirin, sake spirit, soy sauce, and starch ingredients already mentioned. Etc.), Mannit, Zulsit, Glutamic acid, Sugar, Artificial sweeteners (Aspartame, Stevia, etc.), Chemical seasonings (Amino acids, Nucleic acids, Organic acids, Inorganic salts, etc.) , Bonito, kelp, pepper, shiitake, glutamic acid, chemical seasonings (amino acids, nucleic acids, organic acids, inorganic salts, etc.) Min) to penetrate into the roe, and harmonization and blended together of the components of roe, and cod roe that unique flavor is exude.

In the present invention, add menta seasoning to akamoku, or add menta seasoning to akamoku, and mix the seasoned akamoku with noodles (including spicy noodles) or tarako. It is.

The addition amount of the menta seasoning component varies depending on the freshness, salinity, etc. of the red mushroom, and can be selected as appropriate. For example, 0 to 10 parts of chili, 1 to 20 parts of salt, 0 to 10 parts of mirin with respect to 100 parts of red mushroom. , 0.1-20 parts of alcohol (alcohol), 0.1-20 parts of sugars such as sorbit, 0.1-5 parts of kombu, bonito, glutamic acid, chemical seasoning etc. As an additive of amino acid, nucleic acid, organic acid, inorganic salt, etc., it is about 0.1 to 10 parts each.

The aging temperature is usually -15 ° C to 25 ° C, preferably 0 to 10 ° C, and the aging time is about 1 minute to 400 hours, preferably about 5 minutes to 300 hours.

As a feature of menta-flavored akamoku foods, as a central effect of the present invention, those who eat this, in addition to the seasoned akamoku, noodles (including spicy noodles), or the taste of tarako, noodles (including spicy noodles) Or by adding the flavor of tarako itself, you will be amazed by the extremely delicious, red seaweed that has a unique flavor added in a synergistic way.

As a feature of menta-flavored akamoku foods, as a central effect of the present invention, those who eat this, in addition to the seasoned akamoku, noodles (including spicy noodles), or the taste of tarako, noodles (including spicy noodles) It is surprising that it is composed of a red seamoku that has the taste of tarako itself added, synergistically added with a unique flavor, and has an extremely delicious, bubble-paste texture and a sticky texture. Will.

In addition, it is basically eaten as it is with menta-flavored akamoku food of the present invention, but it can also be added and used as an ingredient for seasoning udon, soba or spaghetti, for example, over rice. is there. This menta-flavored akamoku food has added the sticky texture of akamoku and the flavor and texture of noodles, and it has exceeded the expectation that a unique flavor spreads throughout the mouth, and in the past, it could never be tasted at the same time He discovers that it is a seasoned ingredient with a complex taste and gives excitement.

Add menta seasoning to the raw material of the present invention and add the seasoned akamoku to the seasoned akamoku food in a container, or add the menta seasoning to akamoku, It is a flowchart which shows an example of the manufacturing process of the menta-flavored akamoku food with a container which mix | blended the thing selected from, noodles (including spicy noodles), or tarako, and is filling the container. It is the example which filled the noodles (including chili noodles) except the menta-flavored akamoku food and the skin into the plastic container made of resin. It is the figure which filled the resin-made plastic container with the noodles (including spicy noodles) excluding the menta-flavored akamoku food and skin for business use or retail sales, and capped. It is the example which filled the wooden barrel container so that it might become a separate with the tarako which removes the roasted Akamok food and the skin. It is the figure which filled the wooden barrel container so that it might become a separate, and capped with the taraco except the menta-flavored akamoku food and the skin for business use or retail sales. It is the example which filled the paper-made cup container with the melamine flavored akamok food. It is the example which filled the paper-made cup container with the thick-flavored akamok food for business use or retail sales, and capped. It is the figure which filled the glass bottle container so that it might become the noodles (including spicy noodles) except for the roasted red mushroom food and the skin. It is the figure which filled the glass bottle container for business use or retail sale, and it filled with the roasted akamoku food and the noodles (including the hot pepper noodles) so that it might become a separate, and it was covered. It is the example which filled the noodles (including spicy noodles) except the menta-flavored Akamok food and the skin into the aluminum tray container. It is the figure which filled the tray container made from an aluminum tray container with the noodles (including the hot pepper noodles) except for the menta-flavored Akamok food and the skin for business use or retail sales. It is an example in which a porcelain container is filled with noodles (including spicy noodles), which are divided into a plurality of bitter-sized foods with menta-flavored akamoku food. It is a figure example in which noodles (including spicy noodles) divided into a plurality of bite-sized foods are used for business use or retail sales, and are filled in a ceramic container and capped. It is the figure which filled the thing which mixed the noodles (spicy noodles) which removes the menta-flavored Akamok food and the skin into a plastic plastic bag. It is the figure which filled the resin-made plastic bag and mixed the thing which mixed the noodles (spicy noodles) except the menta-flavored akamoku food and the skin for business use or retail sale, and closed the opening.

In the present invention, the added octopus is the tarako that does not add anything to the octopus, the octopus added with the octopus seasoning, or the octopus added to the octopus seasoning, drained, and then added to the thick seasoning Use the noodles obtained from the law. Therefore, the added menta seasoning, noodles (including spicy noodles) or tarako are not particularly limited, and commercially available menta seasoning, noodles (including spicy noodles) or tarako can be used as they are. it can.

Akamoku, which is a raw material in the present invention, is not particularly limited, and may be a frozen or refrigerated product generally cut to 1 mm to 30 mm.

Add menta seasoning to akamoku and add seasoning akamoku, or add menta seasoning to akamoku and mix the seasoned akamoku and noodles (including spicy noodles) or tarako. The seasoned akamoku is aged until the taste adjusts. The aging temperature is usually -15 ° C to 40 ° C, and the aging time is 1 minute to 20 days. The aging time is sufficiently long. However, the longer the aging time, the more the aging proceeds and the flavor increases.

(1) As described in FIG. 1, 60 parts of a thick seasoning were put in the same container in 60 parts of refrigerated akamok cut to 1 mm to 30 mm, and mixed well by stirring.

(2) Example 1- (1) was aged. The aging temperature was usually 0 to 40 ° C., and the aging time was 1 minute to 20 days, and the flavor was sufficient. However, the longer the aging time, the more the aging progressed and the flavor increased.

(3) After maturation, Akitam containing Akita seasoning was taken out.

(4) Example 1- (3) was filled into a plastic plastic container having a capacity of 100 ml as shown in FIGS.

(5) 40 parts of noodles (including spicy noodles), with the skin removed, are placed on the roasted condiment-containing akamoku filled in Example 1- (4).

(6) The above-described process yielded a melamine flavored akamoku food in a container with a unique flavor derived from menta and a unique texture derived from akamoku.

(1) As described in FIG. 1, 60 parts of a thick seasoning were put in the same container in 60 parts of refrigerated akamok cut to 1 mm to 30 mm, and mixed well by stirring.

(2) Example 2- (1) was aged. The aging temperature was usually 0 to 40 ° C., and the aging time was 1 minute to 20 days, and the flavor was sufficient. However, the longer the aging time, the more the aging progressed and the flavor increased.

(3) After maturation, Akitam containing Akita seasoning was taken out.

(4) Example 2- (3) was filled into a wooden barrel container having a capacity of 500 ml as shown in FIGS.

(5) 40 parts of tarako, excluding the skin, is filled next to the roasted seasoning-containing akamoku filled in Example 2- (4) so as to be separated.

(6) The above-described process yielded a melamine flavored akamoku food in a container with a unique flavor derived from menta and a unique texture derived from akamoku.

(1) As described in FIG. 1, 60 parts of a thick seasoning were put in the same container in 60 parts of refrigerated akamok cut to 1 mm to 30 mm, and mixed well by stirring.

(2) Example 3- (1) was aged. The aging temperature was usually 0 to 40 ° C., and the aging time was 1 minute to 20 days, and the flavor was sufficient. However, the longer the aging time, the more the aging progressed and the flavor increased.

(3) After maturation, Akitam containing Akita seasoning was taken out.

(4) Example 3- (3) was filled into a paper cup container having a capacity of 30 ml as shown in FIGS.

(5) The above-described process yielded a melamine flavored akamoku food in a container with a unique flavor derived from menta and a unique texture derived from akamoku.

(1) As described in FIG. 1, 60 parts of frozen akamoku cut to 1 to 30 mm were refrigerated and thawed for 24 hours, and then 60 parts of menta seasoning were put in the same container and mixed by stirring well.

(2) Example 4- (1) was aged. The aging temperature was usually 0 to 40 ° C., and the aging time was 1 minute to 20 days, and the flavor was sufficient. However, the longer the aging time, the more the aging progressed and the flavor increased.

(3) After maturation, Akitam containing Akita seasoning was taken out.

(4) Example 4- (3) was filled into a glass bottle container having a capacity of 100 ml as shown in FIGS.

(5) 50 parts of noodles (including spicy noodles), with the skin removed, are added to the coconut seasoning-containing akamoku filled in Example 4- (4) so as to be separated.

(6) The above-described process yielded a melamine flavored akamoku food in a container with a unique flavor derived from menta and a unique texture derived from akamoku.

(1) As described in FIG. 1, 60 parts of a thick seasoning were put in the same container in 60 parts of refrigerated akamok cut to 1 mm to 30 mm, and mixed well by stirring.

(2) Example 5- (1) was aged. The aging temperature was usually 0 to 40 ° C., and the aging time was 1 minute to 20 days, and the flavor was sufficient. However, the longer the aging time, the more the aging progressed and the flavor increased.

(3) After maturation, Akitam containing Akita seasoning was taken out.

(4) Example 5- (3) was filled into an aluminum tray container having a capacity of 200 ml as shown in FIGS.

(5) On the roasted condiment-containing akamoku filled in Example 5- (4), 40 parts of noodles (including spicy noodles) are removed.

(6) The above-described process yielded a melamine flavored akamoku food in a container with a unique flavor derived from menta and a unique texture derived from akamoku.

(1) As described in FIG. 1, 60 parts of a thick seasoning were put in the same container in 60 parts of refrigerated akamok cut to 1 mm to 30 mm, and mixed well by stirring.

(2) Aged Example 6- (1). The aging temperature was usually 0 to 40 ° C., and the aging time was 1 minute to 20 days, and the flavor was sufficient. However, the longer the aging time, the more the aging progressed and the flavor increased.

(3) After maturation, Akitam containing Akita seasoning was taken out.

(4) Example 6- (3) was filled into a ceramic container having a capacity of 300 ml as shown in FIGS.

(5) On the thick-flavored seasoning-containing akamoku filled in Example 6- (4), 40 parts of noodles (including pepper noodles) divided into a plurality of bite sizes are placed.

(6) The above-described process yielded a melamine flavored akamoku food in a container with a unique flavor derived from menta and a unique texture derived from akamoku.

(1) As shown in FIG. 1, 60 parts of chilled akamok cut to 1 to 30 mm and 60 parts of thick condiments and 40 parts of enthusiasts (including spicy noodles) are put in the same container and stirred well. mixed.

(2) Example 7- (1) was aged. The aging temperature was usually 0 to 40 ° C., and the aging time was 1 minute to 20 days, and the flavor was sufficient. However, the longer the aging time, the more the aging progressed and the flavor increased.

(3) After maturation, Akitak containing Menta seasoning and noodles (including spicy noodles) was taken out.

(4) Example 7- (3) was filled into a resin-made zippered plastic bag having a capacity of 500 ml as shown in FIGS.

(5) The business-use Akita Mokukamoku filled in Example 7- (4) is stored frozen.

(6) According to the above process, a menta-flavored edible mushroom food in a commercial container having a unique flavor derived from menta and a unique texture derived from akamoku was obtained.

1 Akamoku with menta.
2 Noodles (excluding pepper noodles), excluding the skin.
3 Plastic container made of resin.
4 Plastic container lid.
5 Mentaiko (including spicy noodles) excluding menta-flavored akamoku and skin are filled in the same plastic plastic container and covered with a lid.
6 Tarako without the skin.
7 Wooden barrel.
8 Wooden barrel container lid.
9 Meat thick seasoned akamoku and tarako without skin are filled in the same wooden barrel container so as to be separated and covered with a lid.
10 Paper cup container.
11 A lid for a paper cup container.
12 Meat thick seasoned akamoku filled into a paper cup container and capped.
13 Glass bottle container.
14 Glass bottle container lid.
15 Mentaiko (including spicy noodles) excluding menta-flavored akamoku and skin, filled in the same glass bottle container so as to be separated, and capped.
16 Aluminum tray container.
17 Aluminum tray container lid.
18 Mentaiko (including spicy noodles), except for menta-flavored akamoku and skin, are filled in the same aluminum tray and covered with a lid.
19 Noodles (including pepper noodles) divided into multiple bites.
20 Ceramic container.
21 Ceramic container lid.
22 Mentaiko with menta-flavored and noodles (including spicy noodles), divided into multiple bites, filled in the same pottery container and covered with a lid.
23 A mixture of Mentaiko (including spicy Mentaiko) excluding Mentaiko Akamok and skin.
24 Plastic plastic bag zipper.
25 Plastic bag made of resin.
26 A mixture of noodles (including spicy noodles), excluding menta-flavored akamoku and skin, filled in a plastic plastic bag and closed with a zipper.

Claims (8)

An agate-flavored akamoku food in a container, characterized by adding a menta seasoning to akamoku and filling the container. 2. A container according to claim 1, wherein a melamine seasoning is added to akamoku, the seasoned akamoku is mixed with noodles, chopped noodles or tarako, and the container is filled. Entered menta-flavored akamoku food. The menta component selected from noodles, spicy noodles, or tarako is an ovary body of walleye pollock, which is a processed aggregate of individual eggs. Menta seasoned akamoku food. Akamoku (scientific name: Sargasssum horneri) is a seaweed belonging to the brown alga Hibamatidae, and is distributed along the coasts of Japan from Hokkaido to Kagoshima. The container-filled light-flavored akamoku food according to claim 1, wherein the food is washed with fresh water after being collected and cut, and has a length of 1 mm to 50 mm. The ratio of the seasoned mentaiko component and the akamoku component is 0.3 to 1 weight of the seasoned mentaita component to the akamoku weight 1, and the menta component is layered or mixed on the akamoku component. The boxed meat flavored akamoku food according to claim 1 or 2, characterized in that Add menta seasoning to akamoku, add akamoku with seasoning, or add menta seasoning to akamoku, and mix the seasoned akamoku with noodles (including spicy noodles) or tarako. 6. The container-filled light-flavored akamoku foodstuff according to any one of claims 1 to 5, which is aged at a temperature of 15 ° C to 25 ° C for 1 minute to 400 hours. Menta seasoning is made from salt, mirin, sake, soy sauce, sugars derived from starch (sorbitol, reduced starch syrup, maltose, trehalose, dextrin, powdered starch syrup, glucose etc.), mannite, dulcit, glutamic acid, sugar, artificial In addition to ingredients selected from sweeteners (aspartame, stevia, etc.), chemical seasonings (amino acids, nucleic acids, organic acids, inorganic salts, etc.), chili, bonito, kelp, pepper, shiitake, glutamic acid, chemical seasonings 7. A packaged light-flavored akamok food in a container according to claim 1, wherein a component selected from ingredients (amino acids, nucleic acids, organic acids, inorganic salts, etc.) is added. Meat thick seasoned akamoku food is filled in a container selected from resin, wood, paper, glass, aluminum, or earthenware having a capacity of 20 mL to 10000 mL. 8. A melamine flavored akamoku food in a container according to claim 7.

Images