JPS63119659A - Frozen natto - Google Patents
Frozen nattoInfo
- Publication number
- JPS63119659A JPS63119659A JP61266423A JP26642386A JPS63119659A JP S63119659 A JPS63119659 A JP S63119659A JP 61266423 A JP61266423 A JP 61266423A JP 26642386 A JP26642386 A JP 26642386A JP S63119659 A JPS63119659 A JP S63119659A
- Authority
- JP
- Japan
- Prior art keywords
- natto
- frozen
- handle
- freezing
- shape
- 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.)
- Pending
Links
- 235000013557 nattō Nutrition 0.000 title claims abstract description 38
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 244000153158 Ammi visnaga Species 0.000 description 2
- 235000010585 Ammi visnaga Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 244000208874 Althaea officinalis Species 0.000 description 1
- 235000006576 Althaea officinalis Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】 （イ）産業上の利用分野 本発明は冷凍した納豆に関するものである。[Detailed description of the invention] (b) Industrial application fields The present invention relates to frozen natto.
（ロ）従来の技術
従来、納豆は生のままあるいは乾燥したものを包装し、
器に保存していた。(b) Conventional technology Traditionally, natto was packaged raw or dried.
It was stored in a container.
（ハ）発明が解決しようとする問題黒
牛のものは保存性が短く、食べる際には味付けする要が
あり、箸や器の後始末が必要であった。(c) Problems that the invention aims to solve: Black beef has a short shelf life, requires seasoning before eating, and requires cleaning up after chopsticks and utensils.
（ニ）問題点を解決する為の手段
本発明は、成形した納豆を冷凍して保存性を高め、取扱
いを便利にしたものである。(d) Means for Solving the Problems The present invention improves the storage property of shaped natto by freezing it, making it convenient to handle.
納豆の味付けに関しては、（１）味付けしていない納豆
を成形する方法、（２）味付けしていない納豆を成形し
て表面に醤油や芥子あるいはタレを塗布する方法（３）
色々な薬味をまぶす方法、（４）納豆に調味料や薬味を
混和して味付けした後に成形する方法、（５）納豆に色
々な具を混入して成形する方法、（６）納豆に出汁や具
を混和した納豆汁を凍結させる方法が考えられる。尚、
味付けしないで成形する場合、成形前に適量の水を混和
してもよい。こうする事により製品をより固くする事が
できる。製品の形状については、棒状や塊状や板状や輪
状など任意の形状とする。形状の数例を列挙すると、第
１図は納豆１に柄２を取り付けたものである。納豆１に
柄２を差し込み周囲を包装紙やチューブなどで包んで成
形してもよいし、あるいは柄付きアイスキャンデーの製
造法と同様に型枠の中に納豆を詰めて柄２を挿入し冷凍
してもよい。柄２に木等の保水性の材料を使用する場合
に、予め柄２の納豆に接する部分に水を付着あるいは吸
収させておくと、納豆１と柄２の固着性がよ（する事が
できる。第２図は納豆１に爪楊枝３を刺したもの、第３
図は納豆１をラップフィルムや包装紙４等で包装したも
の、第４図は納豆１を筒状膜体５に封入したもの、第５
図は納豆１をコーンカップ６に詰めたもので、第６図は
クレープ７に包んだものを示す。クレープ７の代わりに
タコスや小麦粉や澱粉の衣に包んで冷凍してもよい。コ
ーンカフプロやクレープやタコス等に包む場合、納豆１
の表面やコーンカップ６やクレープやタコスに食用油脂
を塗布すると湿気るのを防ぐ事ができる。 マシュマロ
やアイスクリーム等で包んでもよい。又、油で揚げた後
に冷凍してもよい。成形した納豆ｌの表面に水を噴霧し
たり、納豆１を水に漬けて後引き上げて冷凍し、納豆１
の表面に薄い氷層を形成する事もできる。Regarding the seasoning of natto, (1) a method of molding unseasoned natto, (2) a method of molding unseasoned natto and coating the surface with soy sauce, mustard, or sauce (3)
(4) How to mix natto with seasonings and seasonings and then shape it; (5) How to mix various ingredients into natto and mold it; (6) How to mix natto with dashi and other condiments. One possible method is to freeze natto soup mixed with ingredients. still,
When molding without seasoning, an appropriate amount of water may be mixed before molding. By doing this, the product can be made harder. The shape of the product may be any shape such as a rod, block, plate, or ring. To list some examples of shapes, FIG. 1 shows a natto 1 with a handle 2 attached. You can insert the handle 2 into the natto 1 and wrap the surrounding area with wrapping paper or a tube to form it, or you can stuff the natto into a mold, insert the handle 2, and freeze it, similar to the method for making popsicles with handles. You may. When using a water-retentive material such as wood for the handle 2, attaching or absorbing water to the part of the handle 2 that comes into contact with the natto will improve the adhesion of the natto 1 and the handle 2. .Figure 2 shows natto 1 with toothpick 3 inserted, 3rd
The figure shows natto 1 wrapped in cling film or wrapping paper 4, etc., Figure 4 shows natto 1 enclosed in a cylindrical membrane 5,
The figure shows natto 1 packed in a corn cup 6, and Figure 6 shows natto wrapped in a crepe 7. Instead of crepe 7, you can wrap it in tacos or flour or starch batter and freeze it. When wrapping in Corn Cuff Pro, crepes, tacos, etc., 1 natto
You can prevent moisture from getting damp by applying edible oil or fat to the surface of the cup, corn cup 6, crepe, or taco. It may also be wrapped in marshmallows, ice cream, etc. Alternatively, it may be frozen after being fried in oil. You can spray water onto the surface of the formed natto 1, or soak the natto 1 in water, then pull it out and freeze it.
It is also possible to form a thin layer of ice on the surface.
成形して冷凍した納豆１の表面に水を噴霧したり、納豆
１を水に漬けて後引き上げ、再び冷凍し納豆１０表面に
薄い氷層を形成してもよい。氷層によりサクサクした舌
触りとサラパリした味を得る事ができる。水の代わりに
、調味料を添加した水溶液を使用してもよい。あるいは
食用油を塗布する事もできる。Water may be sprayed onto the surface of the shaped and frozen natto 1, or the natto 1 may be soaked in water and then pulled out and frozen again to form a thin layer of ice on the surface of the natto 10. The ice layer gives it a crispy texture and smooth taste. Instead of water, an aqueous solution containing seasonings may be used. Alternatively, you can apply cooking oil.
（ホ）作用
納豆を成形して冷凍する事により保存性の向上と取扱い
が容易になる。納豆１は冷凍すると固くなるが、氷のよ
うに固過ぎる事は無く、適度の歯応えで美味である。柄
１を取り付けた場合は、納豆ｌは柄２に固着し、食べて
いる間に親藩する事はない。(e) Function: Molding and freezing natto improves storage stability and makes handling easier. Natto 1 becomes hard when frozen, but it is not too hard like ice and has a delicious texture. If handle 1 is attached, the natto l will stick to handle 2 and will not come together while being eaten.
（へ）発明の効果
納豆１を成形して冷凍する事により保存性がよくなり取
扱いが便利になる。食べる際に箸や器や調味料を使用し
ないので食後の後片づけも不要である。サラパリした味
であるので、副食物の域を脱して、酒のつまみあるいは
スナック菓子のように間食としても利用できる。柄２を
付けた場合は手で持って食べられるので意外性がある。(f) Effects of the invention By forming and freezing the natto 1, it has better storage stability and becomes convenient to handle. Since chopsticks, utensils, and seasonings are not used when eating, there is no need to clean up after the meal. Since it has a light and crisp taste, it can be used as a side dish and can also be used as a side dish with alcohol or as a snack food. If you attach handle 2, you can hold it in your hand and eat it, so it is unexpected.
自然食品である納豆を菓子等の間食に転用出来るので、
保健栄養学的に有意義である。製法は簡単で、大量生産
可能であり産業上も有益である。Since natto, which is a natural food, can be used as snacks such as sweets,
It is meaningful in terms of health and nutrition. The manufacturing method is simple, can be mass-produced, and is industrially useful.
第１図と第２図は斜視図、第３図と第４図は断面を示す
斜視図、第５図は斜視図、第６図は断面を示す斜視図。
■・・・納豆、２・・・柄、３・・・爪楊枝、４・・・
包装紙、５・・・筒状膜体、
６・・・コーンカップ、７・・・クレープ。1 and 2 are perspective views, FIGS. 3 and 4 are perspective views showing a cross section, FIG. 5 is a perspective view, and FIG. 6 is a perspective view showing a cross section. ■... Natto, 2... Handle, 3... Toothpick, 4...
Wrapping paper, 5... cylindrical membrane body, 6... cone cup, 7... crepe.
Claims (1)
。Frozen natto is characterized by molding and freezing natto (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61266423A JPS63119659A (en) | 1986-11-08 | 1986-11-08 | Frozen natto |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61266423A JPS63119659A (en) | 1986-11-08 | 1986-11-08 | Frozen natto |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63119659A true JPS63119659A (en) | 1988-05-24 |
Family
ID=17430728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61266423A Pending JPS63119659A (en) | 1986-11-08 | 1986-11-08 | Frozen natto |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63119659A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02131550A (en) * | 1988-11-10 | 1990-05-21 | Kuromori Natsutou:Kk | 'natto' packed in container and production thereof |
-
1986
- 1986-11-08 JP JP61266423A patent/JPS63119659A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02131550A (en) * | 1988-11-10 | 1990-05-21 | Kuromori Natsutou:Kk | 'natto' packed in container and production thereof |
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