JPS63230058A - Bun with bean-jam filling or analog thereof - Google Patents
Bun with bean-jam filling or analog thereofInfo
- Publication number
- JPS63230058A JPS63230058A JP62062832A JP6283287A JPS63230058A JP S63230058 A JPS63230058 A JP S63230058A JP 62062832 A JP62062832 A JP 62062832A JP 6283287 A JP6283287 A JP 6283287A JP S63230058 A JPS63230058 A JP S63230058A
- Authority
- JP
- Japan
- Prior art keywords
- natto
- bun
- bean
- analog
- fermented soybeans
- 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 claims description 15
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract 3
- 244000068988 Glycine max Species 0.000 abstract 3
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000012771 pancakes Nutrition 0.000 abstract 1
- 235000012773 waffles Nutrition 0.000 abstract 1
- 241000519695 Ilex integra Species 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 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
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- -1 etc. Chemical compound 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
（発明の技術分野）
本発明は納豆を内蔵したまんじゅうまたはその類似物に
関する。DETAILED DESCRIPTION OF THE INVENTION (Technical Field of the Invention) The present invention relates to a steamed bun containing natto or its analogue.
（従来技術とその問題点）
納豆は消化が良く、栄養価値が高いが、これを食する時
には、その都度、これに、ねぎ、辛子、卵等を加えて十
分に撹拌し、これに、しよう油を加えて更に撹拌して、
ご飯にかけて食している。(Prior art and its problems) Natto is easy to digest and has high nutritional value, but each time you eat it, add green onions, mustard, eggs, etc., stir thoroughly, and add salt to it. Add oil and stir further
I eat it over rice.
このため、準備に手間がかかり、手軽に食することがで
きず、極めて面倒臭く、取り扱いも容易でない。For this reason, it takes time and effort to prepare, cannot be eaten easily, is extremely troublesome, and is not easy to handle.
又人によつては納豆臭を嫌うものもいる。Also, some people dislike the smell of natto.
本発明は、この欠点を解決したものである。The present invention solves this drawback.
（発明の構成および作用効果）
本発明は、納豆を内蔵したまんじゅうまたはその類似物
である、
納豆を内蔵したまんじゅうまたはその類似物であるため
、勿論、手でつくることもできるが、包あん機又はドラ
焼機等を使用して、大量生産することができ、極めて経
済的である、又納豆はまんじゆう又はその類似物の皮で
包まれているため、取り扱いも容易で、保管も簡単であ
り、手で簡単に食することができる。(Structure and Effects of the Invention) The present invention is a steamed bun containing natto or its analogues. Since the present invention is a steamed bun containing natto or its analogues, it can of course be made by hand, but it can also be made using a wrapping machine. Alternatively, it can be mass-produced using a dorayaki machine, etc., making it extremely economical.Also, since natto is wrapped in manjiyu or similar skin, it is easy to handle and store. It can be easily eaten by hand.
まんじゆう又はその類似物をつくる方法は、通常のまん
じゆう又はその類似物、たとえば、どら焼又はワツフル
等をつくる方法で良い。The method for making manjiyu or its analogues may be a method for making ordinary manjiyuu or its analogues, such as dorayaki or watsuful.
納豆はそのまま使用しても良いが、これを熟成すると、
納豆菌、雑菌が死滅し、独特の納豆臭も極めて少なくな
り、納豆の嫌いな人も食することができる。Natto can be used as is, but if you age it,
The natto bacteria and other bacteria are killed, and the unique natto odor is extremely reduced, so even people who don't like natto can eat it.
まんじゆう類似物は、どら焼、ワツフル等が代表的であ
るが、まんじゆうが最も効果があらわれる。Typical Manjiyu analogues include Dorayaki and Watsuful, but Manjiyu is the most effective.
まんじゆうの皮は小麦粉を主体にしたもの又は餅又はし
ん粉餅を主体にしたもの等が代表的である。又その類似
物もこれに順ずる。Typical manjiyu skins are those made mainly of wheat flour, or those made mainly of mochi or shinko mochi. This also applies to its analogues.
まんじゆうの皮は皮材料を主体にし、これで包納豆した
後熟成してまんじゆうにするか、又は皮材料、特に餅又
はしん粉餅を熟成してつくつた後包納豆するのが普通で
ある。The skin of manjiyu is mainly made from the skin material, which is used to wrap natto and then matured to make manjiyu, or the skin material, especially mochi or shinko mochi, is usually aged and made and then wrapped and natto. be.
まんじゆう類似物は、皮材料を熟成してシートにした後
、納豆を包むのが主流である。Manjiyu analogues are mainly made by aging the skin material and making it into a sheet, which is then used to wrap natto.
納豆はそのまま又は小塊にし又はすりつぶして、 これ
に、調味料、香辛料、甘味料、カレールウ、 野菜、果
実、海草木の実、肉、乳製品、油脂、蛋白含有食品、糊
料、殻粉等をそのまま又は加工処理して、適宜選択して
加えると、これらの特有の性質が加味され、全く独得の
風味が加わり極めて好ましい。Natto can be eaten as is, or it can be made into small chunks or ground, and seasonings, spices, sweeteners, curry roux, vegetables, fruits, seaweed nuts, meat, dairy products, fats and oils, protein-containing foods, starch ingredients, shell powder, etc. can be added as is. Alternatively, if they are processed and added in an appropriate selection, these unique properties will be added and a completely unique flavor will be added, which is extremely preferable.
本商品を酸素透過性の小さい容器にいれて密閉し、これ
に脱酸素剤を同封すると、保存性が大になり、又冷却す
ると更に大になる。Placing this product in a container with low oxygen permeability and sealing it and enclosing an oxygen absorber will increase its shelf life, and will increase its shelf life even further when it is cooled.
Claims (1)
まんじゅうまたはその類似物[Claims] 1. Manju or its analogue containing natto; 2. Manju or its analogue according to claim 1 in which natto is ripened.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62062832A JPS63230058A (en) | 1987-03-18 | 1987-03-18 | Bun with bean-jam filling or analog thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62062832A JPS63230058A (en) | 1987-03-18 | 1987-03-18 | Bun with bean-jam filling or analog thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63230058A true JPS63230058A (en) | 1988-09-26 |
Family
ID=13211686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62062832A Pending JPS63230058A (en) | 1987-03-18 | 1987-03-18 | Bun with bean-jam filling or analog thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63230058A (en) |
-
1987
- 1987-03-18 JP JP62062832A patent/JPS63230058A/en active Pending
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