JPH07143866A - Tangle-adhered food - Google Patents

Abstract

PURPOSE:To obtain a tangle-adhered food resistant to water and moisture, excellent in shape retainability and useful for fish paste products, etc., by adhering an albumen-adhered tangle piece to a food. CONSTITUTION:This food having a tangle piece 1 adhered thereto is obtained by adhering the albumen-adhered tangle piece 1 to a food such as a TIKUWA (a bamboo-shaped, broiled fish-paste cake) or coating the food with albumen and subsequently adhering the tangle piece 1 to the coated food. The albumen can be coated by a means such as a spraying, transferring or immersing means, especially preferably by a roll means utilizing a sponge. The coated food is preferably dried thermally or naturally as such or in a state nipped between Teflon or cellophane films.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product to which kelp having egg white is attached and a food product having egg white between kelp.

[0002]

2. Description of the Related Art As kelp attached to conventional foods, kelp is used as it is or after shaving or pasting.

[0003]

The thinly shaving sheet-like kelp used up to now has been used in the same way as seaweed, but it dissolves easily in water and is vulnerable to moisture or moisture, so there is food or moisture to boil. It is difficult to use by adhering to food, such as rolling or pasting rice as rice balls or sushi, or sticking or peeling when how much sea urchin, cod, etc. are integrated with rice. There was a problem. Furthermore, since thinly ground sheet-like kelp is easily soluble in water, it was impossible to keep it in bowls or pots for a long time.

[0004]

SUMMARY OF THE INVENTION The invention of the present application eliminates the drawbacks of the conventional kelp because the kelp has egg white. The kelp used in the invention of this application is a method of adding egg white to a paste-like kelp, a method of adding egg white in advance when producing kelp, and heating or drying,
It is produced by a method of applying egg white to the surface of kelp, especially a thinly ground sheet of kelp by a known method and heating or drying, and the like. It may also be produced by attaching kelp that has been cut into a thin sheet to.

The application of egg white can be carried out by usual means such as spraying, transferring, dipping, etc. In particular, application by a roll using a sponge is preferable. Drying after coating can be carried out by heating or drying as it is, or by sandwiching it with a resin such as Teflon or cellophane, etc. It is preferable to heat or dry the product in a suspended state, sandwiched in Teflon or cellophane, or sandwiched in a frame. As the egg white, the egg white can be used as it is, or the egg white can be dried and powdered and used as it is, or can be used by dissolving it in water or the like when used. The sheet-like kelp having the egg white as the surface layer is produced by applying the egg white to the sheet-like kelp and heating or drying.

The egg white may be dispersed in the kelp or may be formed on one or both surfaces of the kelp. Also, when rolling a thin sheet of kelp such as rice balls and kneaded products in advance and leaving it as it is, it suffices if there is egg white on the side that comes into contact with the kelp. The kelp may be rolled, or kelp containing paste egg white may be applied and heated or dried. When using egg white powder to apply in liquid form,
It is preferably a 20 to 80% solution. As the heat treatment after coating the egg white, heating by electric heating is particularly suitable, and heating at about 90 ° C. is particularly preferable. A layer of kelp can be formed on the surface by applying a paste-like kelp containing egg white to a kneaded product, cooked rice, or the like, and heat treatment is performed if necessary. Although kelp that is resistant to water or moisture can be obtained by heating, it may be heat-treated after being attached to food in advance. In addition, when used by heating like oden, it can be used as it is attached to food.

The kelp containing egg white of the present invention, especially the thin sheet-like kelp has strength against water or moisture. Therefore, when the kelp of the present invention is used in a water-containing one. Unlike traditional kelp, it retains its original shape and does not become sticky. For example, when thin sheet-shaped kelp is used for rice balls, it is superior to the previous ones. Such,
It can be used directly with water, and it does not collapse when steamed, such as steamed or oden, so it can be used directly with chawanmushi or rolled on oden seed. The kelp used in the invention of this application can be used in many foods that take advantage of the flavor of kelp. Furthermore, kelp containing paste egg white may be applied to the kneaded product and added to boiling oden or the like and simmered. In particular, thin sheet-shaped kelp can maintain the original state of kelp for a long time even when used for rice balls. The shape of kelp can be retained for a long time even when it is floated on a ramen or the like and used as it is, so that the range of use of kelp can be expanded. Also, when thin sheet-shaped kelp is used for oden seeds, the kelp form is maintained in boiling water, so you can enjoy the taste of kelp while maintaining the state of kelp. It is possible to use different kelp. The paste-like kelp of the invention of this application can contain seasonings, spices, and the like.

[0008]

【Example】

Example 1 The thin sheet-shaped kelp produced in Production Example 1 and Production Example 2 was wrapped in a starch paste and cooked in a pan together with other oden seeds.
The kelp was in the same condition as when it was placed in the pot.

Example 2 Egg white was applied on a bamboo ring, and a thin sheet of kelp was wound on the egg white, followed by heat treatment at 90 ° C. This bamboo roll wrapped with kelp was put in a pan and boiled with other oden seeds. The kelp was in the same condition as when it was placed in the pot.

Example 3 After applying a kelp having egg white to the molded cooked rice, 9
Heat treatment was performed at 0 ° C. The formed cooked rice with kelp was put in a pan and boiled with other oden seeds. The kelp was in the same condition as when it was placed in the pot.

Comparative Example 1 When thin sheet-like kelp which was not treated with egg white was boiled in a pot as in Example 1, thin sheet-like kelp was 1
Melted in ~ 2 minutes.

Production Example 1 A kelp was hung on a wire, and an aqueous solution containing 30% of egg white was sprayed onto the surface of a thin sheet-like kelp from both sides and heat-treated at 90 ° C. by electric heating.

Production Example 2 An aqueous solution containing 40% of egg white was applied to a sheet-shaped kelp cut with kelp layered with a sponge and sandwiched between Teflon plates for 9
Heat treatment was performed at 0 ° C.

[0013]

Industrial Applicability According to the invention of the present application, it is possible to obtain a food product to which kelp resistant to moisture or water is attached, and in particular, a thin sheet-like kelp can maintain its shape even in water. , It can be cooked in the state of being wrapped in oden seeds, and can be used for various foods without worrying about steamed food and water or moisture. In addition, the state immediately after wrapping kelp can be maintained for a long time even for rice balls. Furthermore, since the paste-like kelp can freely attach kelp to various foods, it is possible to easily produce a large amount of foods having the taste of kelp.

[Brief description of drawings]

FIG. 1 is a perspective view of a bamboo ring attached with kelp having egg white.

FIG. 2 is a cross-sectional view of a bamboo ring attached with kelp having egg white.

[Fig. 3] A perspective view of a stamp with kelp coated with egg white on one side.

[Fig. 4] A cross-sectional view of a stamp with kelp coated with egg white on one side.

FIG. 5: Perspective view of rice ball wrapped with kelp coated with egg white on both sides

[Figure 6] Cross-sectional view of rice balls wrapped with kelp coated with egg white on both sides

FIG. 7 is a perspective view of a Kiritanpo to which kelp having egg white is attached.

FIG. 8 is a cross-sectional view of squid sashimi wrapped with kelp coated with egg white.

Figure 9: Cross section of cheese kamaboko sandwiched between kelp coated with egg white

[Explanation of symbols]

 1 Kelp 2 Egg white 3 Rice 4 Takewa 5 Hanpen 6 Rice ball 7 Kiritanpo 8 Squid 9 Kamaboko 10 Cheese

Claims (8)

[Claims] 1. A food product to which kelp having egg white is attached. 2. The food according to claim 1, wherein the food is a paste product. 3. The food according to claim 1, wherein the food is cooked rice. 4. A food product having egg white between kelp and kelp. 5. The food according to claim 1, wherein the kelp is in the form of a thin sheet. 6. The food according to claim 1, wherein the kelp is in a paste form. 7. The method for producing a food product according to claim 1, wherein kelp having egg white is attached to the food product. 8. The method for producing a food product according to claim 1, wherein egg white is applied to the food product, and kelp is adhered on the food product.