JPS6123357Y2 - - Google Patents
Info
- Publication number
- JPS6123357Y2 JPS6123357Y2 JP1983162116U JP16211683U JPS6123357Y2 JP S6123357 Y2 JPS6123357 Y2 JP S6123357Y2 JP 1983162116 U JP1983162116 U JP 1983162116U JP 16211683 U JP16211683 U JP 16211683U JP S6123357 Y2 JPS6123357 Y2 JP S6123357Y2
- Authority
- JP
- Japan
- Prior art keywords
- food
- dried
- pieces
- seaweed
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000209094 Oryza Species 0.000 claims description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims description 36
- 235000009566 rice Nutrition 0.000 claims description 36
- 235000013305 food Nutrition 0.000 claims description 27
- 241001474374 Blennius Species 0.000 claims description 22
- 241000269851 Sarda sarda Species 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 8
- 235000013324 preserved food Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 2
- 241000555825 Clupeidae Species 0.000 claims description 2
- 241001504592 Trachurus trachurus Species 0.000 claims description 2
- 235000019512 sardine Nutrition 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 235000019688 fish Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
【考案の詳細な説明】
〔産業上に利用分野〕
本考案は各種の食味を有するのり巻を短時間で
料理するのに用いるおにぎり用のり食品に関す
る。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a seaweed food for rice balls that is used to cook seaweed rolls having various flavors in a short time.
従来、のり巻はかつお、うめぼしなどを御飯の
中心部につつみ込み、切焼のり又は切乾のりをお
にぎりの表面に巻いて作つていた。
Traditionally, norimaki was made by wrapping bonito, umeboshi, etc. in the center of rice, and wrapping cut-grilled or dried-dried seaweed around the surface of the rice ball.
本考案者は、焼のり又は乾のりの片面に乾燥味
付かつお片、乾燥うめぼし片等を粘性食材で付着
させたものを予め準備しておきおにぎり御飯に巻
くことによりきわめて短時間にのり巻が出来上が
り、それぞれかつお、梅の味等を持つたのり巻を
味わうことができることを見出した。即ち、本考
案者等は、のりの裏面にかつおを付着させたもの
を試食に供したところ好評であつたことから、実
用面での評価を加えて更に付着させるかつお片の
大きさ、味等を改良してきたが、おにぎり御飯に
上記かつお片付のりを巻く際にのりがかつお片に
邪魔されておにぎり御飯にうまく巻きつかないこ
とを知つた。このため種々実験を試み、味、風味
共に十分でおにぎり御飯に付着させ易いおにぎり
用のり食品の開発に成功した。 The inventor of the present invention has prepared seaweed or dried seaweed with dried seasoned bonito pieces, dried umeboshi pieces, etc. adhered to one side using viscous ingredients, and then rolls it around onigiri rice in an extremely short time. After completion, it was discovered that the tanori rolls could be tasted with flavors of bonito, plum, etc. respectively. In other words, the inventors of the present invention experimented with dried bonito flakes attached to the back of seaweed, and found that it was well received, so they added a practical evaluation and further determined the size, taste, etc. of the bonito pieces to be attached. However, I learned that when wrapping rice balls with the above-mentioned dried bonito nori, the seaweed gets in the way of the bonito pieces and does not wrap properly around the rice balls. For this reason, we conducted various experiments and succeeded in developing a rice ball food that has sufficient taste and flavor and is easy to adhere to rice balls.
本考案の目的は、各種の食品細片を付着させた
おにぎり用のり食品を提供するにある。
The purpose of the present invention is to provide a rice ball food to which various food pieces are attached.
本考案は、矩形状に切断した乾のり又は焼のり
の長手方向中央部３を除いた両側部４，５に粘性
食材６を介して野菜、魚具、獣肉、海藻、果実等
の中から選ばれた少くとも１種又はそれ以上乾燥
食品細片６を付着せしめて成ることを特徴とする
おにぎり用のり食品である。
In the present invention, a viscous food material 6 is placed on both sides 4 and 5 of dried seaweed or roasted seaweed cut into a rectangular shape, excluding the central part 3 in the longitudinal direction. This is a paste food for rice balls, characterized in that it is made up of at least one kind of dried food strips 6 attached thereto.
本考案の好適例は、全型のり２を２切れ、３切
れ、６切れいづれかに切断した各片の10〜15mm幅
の長手方向中央部３を除いた両側部４，５に乾燥
食品細片７を付着せしめて成ることを特徴とする
おにぎり用のり食品である。 A preferred example of the present invention is that each piece of glue 2 is cut into 2, 3, or 6 pieces, and dried food strips are placed on both sides 4 and 5 of each piece with a width of 10 to 15 mm, excluding the central part 3 in the longitudinal direction. This is a glue food for rice balls characterized by being made by adhering 7.
更に本考案の好適例は、乾燥食品細片６がかつ
お、あじ、いわし、こんぶ、卵フレーク、乾燥野
菜片、たらこなどの中から選ばれた少くとも１種
又はそれ以上であることを特徴とするおにぎり用
のり食品である。 Further, a preferred embodiment of the present invention is characterized in that the dried food strips 6 are at least one or more selected from bonito, horse mackerel, sardines, kelp, egg flakes, dried vegetable pieces, cod roe, etc. It is a seaweed food for rice balls.
次に本考案を実施例につき詳細に説明する。 Next, the present invention will be explained in detail with reference to examples.
第１図及び第２図において、本考案のおにぎり
用のり食品１の長手方向中央部３は乾のり又は焼
のり２の生地自体であり、上記のりの両側部４，
５には粘性食材６を介して例えば多数のかつお片
である乾燥食品細片７を付着せしめてある。
In FIGS. 1 and 2, the longitudinal center portion 3 of the rice ball food 1 of the present invention is the dough itself of the dried or baked seaweed 2, and the side portions 4 of the seaweed,
A large number of dry food pieces 7, such as a large number of bonito pieces, are attached to the food 5 through a viscous food material 6.
第３ａ図おに示す如く、乾のり又は焼のり２は
全型で縦20〜21cm、横18〜19cmであり、本考案の
おにぎり用のり食品を製造するには、第３ｂ図で
示す如く、３枚に切断して各片を幅約6.3cm、長
さ18cmとする。次に第３ｃ図に示す如く、各のり
２片の長手方向中央部３を幅10mm〜15mmだけ残し
てその両側部４，５に味付材料にデンプンを加え
て調製した下記の粘性食材６をローラ８により塗
布した。次に第３ｂ図で示す如く、味付かつお片
からなる乾燥食品細片７を２〜３mmの層となるよ
うにふりかけた。次いで乾燥させることによつて
本考案のおにぎり用のり食品１が完成した。 As shown in Fig. 3a, the dried seaweed or baked seaweed 2 is 20 to 21 cm long and 18 to 19 cm wide in its entirety.In order to produce the rice ball food of the present invention, as shown in Fig. 3b, Cut into 3 pieces, each piece approximately 6.3cm wide and 18cm long. Next, as shown in Fig. 3c, the following viscous food material 6 prepared by adding starch to the flavoring material is placed on both sides 4 and 5 of each two pieces of glue, leaving a width of 10 mm to 15 mm in the center part 3 in the longitudinal direction. Coating was carried out using roller 8. Next, as shown in Figure 3b, dried food strips 7 made of seasoned bonito flakes were sprinkled in a layer of 2 to 3 mm. Then, by drying, the rice ball food 1 of the present invention was completed.
粘性食材配合例
砂 糖 20ｇ
調味料 ６ｇ
食 塩 ５ｇ
みりん 30ｇ
水 飴 10ｇ
デンプン ３ｇ
計 74ｇ
第４図は本考案のおにぎり用のり食品１を通常
の三角おにぎり９に巻いた状態を示すもので、中
央部の1.5cm幅の帯状部分３がしつかりとおにぎ
り面にくつつきのり巻きおにぎりができた。 Example of blending viscous ingredients: Sugar 20g Seasoning 6g Salt 5g Mirin 30g Water Candy 10g Starch 3g Total 74g Figure 4 shows the rice ball paste food 1 of the present invention wrapped around a regular triangular rice ball 9. The 1.5cm wide strip 3 of the rice ball is firmly attached to the surface of the rice ball to form a rice ball wrapped in nori.
本考案によれば下記の効果を奏する。 According to the present invention, the following effects are achieved.
かつお味や、うめ味、こんぶ味等のおにぎり
を即座に料理できる。 You can instantly cook rice balls with bonito, ume, or konbu flavors.
おにぎ御飯とのりの接点が少ない（１〜1.5
cm幅のみ御飯付着）ので、全体にまきつける焼
のり、のりまきより（５〜10分間）長時間のり
がパリツとした状態に有る。 There are few points of contact between rice and seaweed (1 to 1.5
(Only the cm width is covered with rice), so the glue stays crisp for a longer time (5 to 10 minutes) than when baking the seaweed and rolling the seaweed all over.
味付のりおにぎりは通常御飯の中心部に具を
入れ、食に供給する際は外側、即ち味のつかな
い御飯から食べるが、本考案の味付おにぎりは
外側部分に味付してあり、直ちに味付ごはんを
供することができる。 Seasoned rice balls usually have ingredients placed in the center of the rice, and when served, they are eaten from the outside, that is, the unflavored rice, but the flavored rice balls of this invention have seasoning on the outside, and are eaten immediately. Seasoned rice can be served.
第１図は本考案のおにぎり用のり食品の加工面
を示す１例平面図、第２図は第１図−線にお
ける正面断面図、第３ａ〜３ｄ図はおにぎり用の
り食品の製造工程を示す概念図、第４図は本考案
のり食品を用いたおにぎりの斜視図である。
１……本考案のおにぎり用のり食品、２……乾
のり、焼のり、３……長手方向中央部、４，５…
…両側部、６……粘性食材、７……乾燥食品細
片、８……ローラー、９……おにぎり。
Fig. 1 is a plan view of an example of the processed surface of the rice ball food according to the present invention, Fig. 2 is a front sectional view taken along the line shown in Fig. 1, and Figs. 3a to 3d show the manufacturing process of the rice ball food. The conceptual diagram, FIG. 4, is a perspective view of a rice ball using the seaweed food of the present invention. 1... Glue food for rice balls of the present invention, 2... Dried seaweed, baked seaweed, 3... Longitudinal center portion, 4, 5...
...Both sides, 6...viscous food, 7...dried food pieces, 8...roller, 9...rice ball.
Claims (1)
方向中央部３を除く両側部４，５に粘性食材６
を介して野菜、魚具、獣肉、海藻、果実等の中
から選ばれた少くとも１種又はそれ以上の乾燥
食品細片７を付着せしめて成ることを特徴とす
るおにぎり用のり食品。 ２ 全型のり２を２切れ、３切れ、６切れのいづ
れかに切断した各辺の10〜15mm幅の長手方向中
央部３を除いた両側部４，５に食品細片７を付
着せしめて成ることを特徴とする実用新案登録
請求の範囲第１項記載のおにぎり用のり食品。 ３ 乾燥食品細片７がかつお、あじ、いわし、こ
んぶ、卵フレーク、乾燥野菜片、たらこなどの
中から選ばれた少くとも１種又はそれ以上であ
ることを特徴とする実用新案登録請求の範囲第
１項又は第２項記載のおにぎり用のり食品。[Scope of Claim for Utility Model Registration] 1. Viscous food material 6 on both sides 4 and 5 of dried or baked glue 2 cut into a rectangular shape, excluding the longitudinal center 3.
This glue food for rice balls is characterized in that at least one or more pieces of dried food 7 selected from vegetables, fish ingredients, meat, seaweed, fruits, etc. are adhered to the food through a wafer. 2 The whole molded glue 2 is cut into 2, 3, or 6 pieces, and the food pieces 7 are attached to both sides 4 and 5 of each side with a width of 10 to 15 mm, excluding the central part 3 in the longitudinal direction. A seaweed food for rice balls according to claim 1 of the utility model registration claim, characterized in that: 3. Claim for utility model registration characterized in that the dried food strips 7 are at least one or more selected from bonito, horse mackerel, sardines, kelp, egg flakes, dried vegetable pieces, cod roe, etc. The rice ball food according to item 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1983162116U JPS6068991U (en) | 1983-10-20 | 1983-10-20 | Nori food for rice balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1983162116U JPS6068991U (en) | 1983-10-20 | 1983-10-20 | Nori food for rice balls |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6068991U JPS6068991U (en) | 1985-05-16 |
| JPS6123357Y2 true JPS6123357Y2 (en) | 1986-07-12 |
Family
ID=30356090
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1983162116U Granted JPS6068991U (en) | 1983-10-20 | 1983-10-20 | Nori food for rice balls |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6068991U (en) |
-
1983
- 1983-10-20 JP JP1983162116U patent/JPS6068991U/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6068991U (en) | 1985-05-16 |
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