JP2000004848A - Production of dried kelp - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing dried kelp, capable of removing a smell specific to raw kelp and capable of promoting the digestion and absorption of kelp and capable of utilizing even kelp which have not been used as waste kelp or low-grade one. SOLUTION: This method for producing dried kelp comprises the steps of (1) cutting raw kelp in lengths, followed by removing the salt from the cut kelp by washing it in water, or (1') removing the salt from raw kelp by washing it in water and then cutting the kelp in lengths; (2) boiling the cut kelp in water to green the brown pigment (fucoxanthin) rich in raw materials; and (3) hot-air drying the cut kelp after seasoning it.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing dried kelp, which can be used as a starting material, such as raw kelp or salted kelp, which can be processed, seasoned, and immediately eaten.

[0002]

2. Description of the Related Art Conventionally, fresh kelp or cultured kelp collected from the sea has a peculiar smell of fresh kelp and is not often eaten immediately, and is often used mainly as a seasoning for cooking. A treatment method for imparting a property or a treatment method for improving the taste is mainly used. However, there has been proposed a processing method in which recently collected kelp can be processed and immediately consumed. For example, Japanese Unexamined Patent Publication (Kokai) No. 58-209963 discloses a method for immediately cutting a raw kelp into a long and thin noodle-like shape, a first draining step for performing a first draining, and a boiled green kelp for greening. It is characterized by comprising a boiling step, a quenching step of rapidly cooling the boiled kelp, a second draining step of performing a second draining, and a salting step of subjecting the drained kelp to a salting step and dewatering. A method for processing raw kelp is described. It is stated that this product can be eaten as it is if a simple salting is performed.

[0003] Japanese Patent Application Laid-Open No. 7-106808 discloses that during the processing of cultured salted kelp, an antioxidant is added at the time of boiling to prevent the gel-like umami components on the surface from flowing out, and the taste and flavor of the cultured kelp are improved. For strengthening, an antioxidant is added at the stage of immersion before salt storage, and in order to enable long-term storage, a processing method employing dehydration by salt storage and freezing after freezing is described. ing. However, all of the processed kelp obtained by these methods have been subjected to salting treatment, so that they can be eaten immediately.

[0004]

Therefore, the present inventors can immediately eat without performing such treatments as salting out, and have no odor peculiar to fresh kelp, which is further improved than conventional processed kelp. As a result of various investigations to obtain a delicious processed kelp, the present invention was completed, and the object of the present invention is to have no odor peculiar to raw kelp even when eaten as it is, and to quickly digest and absorb it. The present invention also provides a method for producing dried kelp that can be used for those not used as low-grade kelp.

[0005]

SUMMARY OF THE INVENTION The gist of the present invention is to cut a raw kelp into a predetermined size, then wash and remove salt,
Alternatively, after desalting, cut into predetermined dimensions, boil the obtained kelp, turn the brown pigment (fucoxanthin) contained in the raw material in large quantities into green, then season and then dry with hot air. This is a method for producing dried kelp, which is a feature.
That is, the processed kelp of the present invention is boiled to greenish a brown pigment (fucoxanthin) contained in a large amount in the raw material, and then is not subjected to salting treatment as in the method described in the above-mentioned publication, soy sauce is used. By seasoning with sugar, sodium glutamate and the like and then drying with hot air, it is possible to obtain a processed kelp that is extremely delicious and can be eaten immediately.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail. As raw material kelp in the present invention, raw kelp and cultured kelp as well as salted kelp can be used as well as raw kelp and cultured kelp, and those not conventionally used as waste kelp or lower-grade kelp can also be used as raw materials. . This raw material kelp is collected and desalted and then cut, or cut and desalted. The desalting is performed by a conventional washing step. Next, the kelp is boiled to change the brown pigment contained in the raw kelp into a blue-green pigment. By performing such a treatment, green which is an advantage of kelp is alive and becomes a colorful food. At the same time, through the boiling process, the raw kelp is soft and easy to chew, and the odor of the raw kelp itself can be removed. The conditions for this boiling step are usually about 80 ° C. to 95 ° C. and about 1 hour.
Minutes to 5 minutes. The cutting does not differ from the operation performed conventionally, and the size may be cut to a size suitable for the intended purpose. However, in the case of immediately using raw material kelp collected from seawater, it is preferable to cut after the boiling step, because the cutting edge easily rusts under the influence of seawater.

[0007] Seasoning is performed on a blue-green kelp having a predetermined size. Normally, fresh kelp itself does not have a taste, but in the present invention, it is seasoned so that it can be eaten immediately.
Seasoning is carried out to a desired taste using seasonings such as soy sauce, sugar, soda glutamate and the like. Thereafter, in the present invention, hot air drying is performed. There are sun drying, vacuum drying, low temperature drying, vacuum low temperature drying, etc. as a method for drying raw kelp.
In the present invention, hot air drying is performed. Hot air drying is not only economically advantageous, but the product obtained by hot air drying has good green stability and good storage stability. As the hot air drying, the water content varies in about 5 to 7 hours by passing hot air in a temperature range of about 30 ° C. to 50 ° C. using an indirect hot air drying apparatus combining a blower and a blower with a heat exchanger. Repeat about 3 times to make sure there is no
Dry to ~ 15%.

[0008] The dried kelp thus obtained by the method of the present invention is easier to chew than freshly dried kelp, has no odor peculiar to fresh kelp, can be eaten immediately, and has a quick digestion and absorption. . And this dried kelp can be used as ingredients for ramen, instant miso soup, soup, etc. It can also be returned to the seasoning liquid and used as vinegar or as a raw material for boiled tsukudani. Is good, the feel of the original kelp is obtained, and the taste is extremely delicious. Next, the present invention will be described more specifically with reference to examples.

[0009]

EXAMPLE 1 Fresh kelp was thoroughly washed with water, immersed in boiling water, passed through a boil process, and cut into predetermined dimensions. A clear green kelp is obtained by the boiling process. This is seasoned with seasonings such as white soybean oil, sugar and soda glutamate. Subsequently, this was dried for about 30 with an indirect hot air drying device.
The product is obtained by drying in the temperature range from 50C to 500C. The obtained product had no smell of fresh kelp, was easy to chew, and was very delicious. In addition, it could be used as a dried delicacy, or as an ingredient for ramen, soba, miso soup, etc., and returned to the seasoning liquid, and could be used in a very wide range of vinegar, tsukudani, etc.

[0010]

As described above, in the present invention, the green turquoise obtained through the steps of washing, boiling, cutting, etc. of the raw kelp is dried with hot air, so that it is easier to chew as compared with the conventional one. There is no smell peculiar to kelp.When this is used as an ingredient for ramen, instant miso soup, soup, etc., it shows a beautiful green color and is delicious. Restored and its taste is extremely delicious.

Claims (1)

[Claims] 1. A raw material kelp is cut into a predetermined size, then washed and desalted, or cut to a predetermined size after desalting, and the obtained kelp is boiled and contained in a large amount in the raw material. A method for producing dried kelp, characterized in that a brown pigment (fucoxanthin) is greened, then seasoned and then dried with hot air.