JPS6133538B2 - - Google Patents
Info
- Publication number
- JPS6133538B2 JPS6133538B2 JP59052098A JP5209884A JPS6133538B2 JP S6133538 B2 JPS6133538 B2 JP S6133538B2 JP 59052098 A JP59052098 A JP 59052098A JP 5209884 A JP5209884 A JP 5209884A JP S6133538 B2 JPS6133538 B2 JP S6133538B2
- Authority
- JP
- Japan
- Prior art keywords
- sushi
- oil
- core material
- taste
- 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
- 240000007594 Oryza sativa Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 239000011162 core material Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 description 8
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000252099 Conger myriaster Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 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
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 240000005893 Pteridium aquilinum Species 0.000 description 1
- 235000009936 Pteridium aquilinum Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000276699 Seriola Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】
本発明は麩（ふ）巻き寿司の製造方法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fu sushi rolls.
生麩（なまふ）とは、小麦粉を原料として、こ
れに水と少量の食塩を加えて混合し、取出した小
麦タンパクを精製したものである。 Namafu is made from wheat flour, which is mixed with water and a small amount of salt, and the extracted wheat protein is purified.
この生麩に小麦粉や餅米粉を混ぜて焼いたもの
が、焼麩である。 Yakifu is a mixture of raw wheat flour and glutinous rice flour and baked.
この焼麩は、消化吸収が良く、良質なタンパク
質を多く含むが、料理の組合せ方によつては味が
蛋白で物足りない場合もある。 This yakifu is easily digestible and contains a lot of high-quality protein, but depending on how it is combined with food, the taste may be lacking in protein.
本発明は、この様な長所を有する麩を、やはり
味の蛋白な寿司米と組合せて、消化が良く、しか
も味のバランスの取れた、麩巻き寿司の製造方法
を提供することを目的とする。 The purpose of the present invention is to provide a method for producing gluten-free rolled sushi that is easy to digest and has a well-balanced taste by combining wheat gluten with such advantages with sushi rice that also has a protein taste. .
次に実施例について説明すると、本発明の巻き
寿司は、麩（ふ）と、寿司米と、芯材とで構成す
る。 Next, an example will be described. The sushi roll of the present invention is composed of wheat gluten, sushi rice, and a core material.
(イ) 麩（ふ）の調理方法 麩（ふ）を次の順序で調理する。(a) How to cook fu (fu) Cook the fu (fu) in the following order.
イ 蒸す工程：乾燥状態の麩（ふ）を、蒸気で
蒸すことによつて、柔かくしんなりとした状
態に変化させる。 B. Steaming process: By steaming dry wheat gluten with steam, it becomes soft and supple.
ロ 揚げる工程：てんぷらを揚げる要領で、約
30秒程度沸騰状態の油の中に漬けて、麩
（ふ）を油で揚げる。 B. Frying process: In the same way as frying tempura, approx.
Deep fry the fu by immersing it in boiling oil for about 30 seconds.
この工程が、従来の麩（ふ）の調理方法に
は存在しなかつた独持のものである。 This process is unique and does not exist in conventional fu cooking methods.
ハ 油抜きの工程：周囲だけでなく内部にも油
が染みこんだ状態の麩（ふ）に、熱湯をかけ
て、適当な量の油を抜取つて排除してしま
う。 C. Oil removal process: Boiling water is poured over the fu, which has oil soaked inside as well as around it, and an appropriate amount of oil is extracted and discarded.
ニ 味付け工程：予め用意した、加熱した汁の
中に油抜きした麩（ふ）をいれて味付けを行
う。 D. Seasoning process: Add the oil-free fu to the heated soup prepared in advance and season it.
この汁としては、例えば次のようなものを
使用する。 As this soup, for example, the following can be used.
醤油：１、みりん：１、だし：３、砂糖：
少々この汁の中で麩（ふ）を、短時間加熱
し、その後自然状態で冷却する。 Soy sauce: 1, Mirin: 1, Dashi: 3, Sugar:
The fu is heated in this soup for a short time, then allowed to cool naturally.
適当な時間冷却することによつて、極めて
柔かかつた麩（ふ）が適当な堅さにまで硬化
する。 By cooling for an appropriate amount of time, the extremely soft fu (fu) hardens to an appropriate hardness.
(ロ) 寿司米
本発明の麩巻き寿司の製造方法においては、
通常に炊いて味付けした、公知の寿司米２を使
用する。(b) Sushi rice In the method for producing fu sushi rolls of the present invention,
Use known sushi rice 2 that has been cooked and seasoned normally.
(ハ) 芯材
芯材３としては、野菜、魚、卵その他各種の
ものが広く使用出来る。(c) Core material As the core material 3, vegetables, fish, eggs, and various other materials can be widely used.
例えば、野菜としては、わらび、たけのこ、
たせり、などの山菜や、人参、ほうれんそう等
の緑黄色野菜、大根等の根菜類、また魚として
は、海老、あなご、こはだ、その他の魚介類等
である。 For example, vegetables include bracken, bamboo shoots,
Wild vegetables such as basil, green and yellow vegetables such as carrots and spinach, root vegetables such as radish, and fish such as shrimp, conger eel, amberjack, and other seafood.
(ニ) 調理方法
上記の工程で調理した麩（ふ）を広げて、の
りまきの要領で寿司米、及び芯材をその上に載
せ、麩（ふ）を回転させることによつて１本に
巻き上げる。(d) Cooking method Spread the fu (fu) cooked in the above process, place the sushi rice and core material on top of it in the same way as when rolling it, and turn the fu (fu) to make it into one stick. Roll up.
そして適当な幅に切断すれば、本発明の麩巻
き寿司が出来上がる。 Then, by cutting it into appropriate widths, the fu-maki sushi of the present invention is completed.
(ホ) その他の実施例
芯材３を包む寿司米の変りに蕎麦を使用し、
蕎麦寿司の要領で調理することも考えられる。(e) Other examples Using soba noodles instead of sushi rice to wrap the core material 3,
It is also possible to prepare it in the same way as soba sushi.
本発明は上記したようになるから、次のような
効果を期待することが出来る。 Since the present invention is as described above, the following effects can be expected.
(イ) 消化、吸収が良く、良質の植物性タンパク質
を多く含むが、味が淡白で他の材料との組合せ
が難しかつた麩（ふ）を、いつたん油で揚げ
て、その後に油抜きして使用するものである。(b) Fu, which is easily digested and absorbed and contains a lot of high-quality vegetable protein, but has a bland taste and is difficult to combine with other ingredients, is fried in itutan oil and then drained of the oil. It is used as follows.
従つて、やはり味の薄い寿司米と組合せて
も、麩（ふ）に加えたわずかの油分と、醤油味
によつて、味も、栄養分も程よくバランスの取
れた麩巻き寿司を提供することが出来るように
なつた。 Therefore, even when combined with sushi rice, which has a weak taste, it is possible to provide fu sushi rolls with a good balance of taste and nutrition due to the small amount of oil added to the fu and the soy sauce flavor. Now I can do it.
(ロ) 低カロリーであるので健康食として供するこ
とができ商品価値が高い。(b) Since it is low in calories, it can be served as a health food and has high commercial value.
第１図は、本発明の麩巻き寿司の一実施例の説
明図である。
１：麩（ふ）、２：寿司米、３：芯材。
FIG. 1 is an explanatory diagram of one embodiment of the fu-maki sushi of the present invention. 1: Fu (fu), 2: sushi rice, 3: core material.
Claims (1)
けをした麩（ふ）によつて、 内部に芯材を位置させて、寿司米を一体で巻上
げることを特徴とする麩巻き寿司の製造方法。[Scope of Claims] 1. Sushi rice is rolled up in one piece with a core material located inside the fu (fu) which is fried in Itsutan oil, then drained and seasoned. A method of manufacturing fu sushi rolls.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59052098A JPS60196158A (en) | 1984-03-21 | 1984-03-21 | Preparation of sushi wrapped with fu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59052098A JPS60196158A (en) | 1984-03-21 | 1984-03-21 | Preparation of sushi wrapped with fu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60196158A JPS60196158A (en) | 1985-10-04 |
| JPS6133538B2 true JPS6133538B2 (en) | 1986-08-02 |
Family
ID=12905366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59052098A Granted JPS60196158A (en) | 1984-03-21 | 1984-03-21 | Preparation of sushi wrapped with fu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60196158A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5739635B2 (en) * | 2010-10-08 | 2015-06-24 | 有限会社木川屋本店 | Food edible container, method for producing the same, and food using the food edible container |
-
1984
- 1984-03-21 JP JP59052098A patent/JPS60196158A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60196158A (en) | 1985-10-04 |
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