JP2000300220A - Usage of sheet laver and salad filled in container and using sheet laver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new taste by using a sheet laver as a food material for a salad. SOLUTION: A sheet laver at >=3 times of plucking frequency and a green sheet laver made of Monostroma nitidum Wittrock as a raw material are used, cut to a suitable size, then swelled with water and used as a food material for a salad.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for using plate nori and a packaged salad using plate nori.

[0002]

2. Description of the Related Art Nori (black laver, for example, laver) is commercially available in the form of laver or dried roses. The plate nori is eaten with rice, used as a roll of sushi and rice balls, or as a material for sweets, and is used for chopping tea and sprinkling. Rose laver is used for tea pickling and soups. Most of human rush (green seaweed) is used as a raw material for boiled-in boiled down. The body of human exa is membranous, leafy, soft, with ripples at the edges, and may form fissures. The size of the body varies and can reach 3-10-20 cm or more. It has a bright green color, is glossy, and grows mainly on the southern coasts of Japan (Ise Bay, Mikawa Bay, Tokyo Bay, the Seto Inland Sea coast, etc.), and grows most from December to February. This seaweed is used as green seaweed and is one of the important marine products. It has a good flavor as an abstract product (blue plate laver) or boiled in tsukudani. For the seafood salad, young cloth, rice cake, seaweed, seaweed, etc. are used, but there is no one made from seaweed.

[0003]

[Problems to be Solved by the Invention] Most of human exotes are distributed as dry products in bulk, and are in a block shape.
It is difficult to handle as a salad raw material when measuring and filling. The present invention intends to provide a new taste by using plate nori and / or human exotics as ingredients for salads.

[0004]

SUMMARY OF THE INVENTION The present invention has been devised in response to the above-mentioned problems. The gist of the present invention is to cut seaweed, which has been plucked three or more times, into an appropriate size and then swell with water. And using this as a salad ingredient. In addition, after using a plate laver of three or more times of plucking and a blue plate laver made of human exercis as raw materials, this is cut into a suitable size, then swollen with water, and used as a salad ingredient. How to use In addition, a section obtained by assembling slices obtained by cutting the seaweed laver three or more times into a suitable size and other dry ingredients into a container, and adding dressing thereto, is packed in a container using the seaweed laver. In the salad.

[0005] Nori is generally produced in the form of a plate, and the production amount is abundant. They have a variety of properties, from soft to hard, light to heavy, colored to non-colored. According to the research of the present inventors, among these, hard laver was not returned to water, did not lose its shape, was chewy, and was suitable as a raw material for salads.
Although the hardness of laver varies slightly depending on the place of production and the method of cultivation, the number of pluckings has a large effect. As a raw material for salad, those picked three times or more had moderate hardness and were most preferred.

The size of the laver used is 0.5 to 5.0 in width.
cm length of 10.0 to 10.0 cm seems appropriate,
Considering the appearance, ease of handling, and ease of eating, width 1.0
-2.0 cm Length 5.0-10.0 cm is more preferable. Black laver has a good taste, blue laver has a bright green color, and has advantages and disadvantages. In order to utilize each characteristic, it is preferable to use 50 to 200 parts by weight of black laver for 100 parts by weight of blue laver.

[0007] As the ingredients used in addition to the laver, it is necessary to keep the storage state of the moisture of the laver at 5% or less, and a material having a high degree of drying is required. For example, by combining one or more of dried products such as citrus peel, paprika, pepper, corn, chrysanthemum flower, kinshi egg, rape blossoms, umeboshi, koko, tosakanori, mukadenori, the taste is improved. , The color of the product will be better.

FIG. 1 shows a packaged salad in which a strip of seaweed laver cut three times or more and cut into strips and other dry ingredients are put together in a container, and dressing is added thereto. In the figure, 1 is a container, 2 is a lid, 3 is a strip of laver cut into strips, and 4 is another dry food. Nori slice 3
Was prepared by appropriately mixing plate nori and blue plate nori. Dry ingredients 4
The dried kinshi egg strips 5 and the kumoku 6 were used. Reference numeral 7 denotes a dressing pack, in which two kinds of dressings are enclosed. The pack 7 can be temporarily fixed to the container 1 or the lid 2, for example. At the time of use, put water in a container and leave it for a while, then dress it and eat.

Example 1 An aptitude test was carried out with laver from each locality where the number of times of plucking was different. Inspection method is 6g (2
) Was cut into 8 pieces, immersed in 100 cc of water for 2 minutes, and subjected to a sensory test. The sensory test is based on the texture when chewed in the mouth.

[0010]

[Table 1]

Example 2 1.5 g of laver (1 × 9.5 cm) from the above-mentioned Hayashizaki (Hyogo) and green laver (1 × 9.5c)
m) 100g of water is added to 3g and 3g of dried kinshi egg,
After swelling for about 2 minutes and applying French dressing, a salad with a good taste of laver was completed.

[Example 3] 6 g of blue plate laver (1 x 7 cm)
4 g of dry laver was pulped 4 times with 100 cc of water, and a part of the dried seaweed was picked up four times, and a part of the dried seaweed was examined for taste compatibility with several kinds of dressings. Soy sauce-free type (French, lemon sour), emulsified type (mayonnaise, 1000 islands), soy sauce-based type (Chinese, soy sauce,
There was a tendency for the compatibility with seaweed to be better in the order of blue perilla, yuzu and sesame.

[0013]

According to the present invention, it is possible to provide a mode of consumption that has not been provided so far, and to increase the consumption of laver. It is rich in vitamins and proteins and has excellent taste, making it possible to produce high quality seaweed salads.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a salad in a container of the present invention divided into a lid, a container, and a dressing pack piece.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container 2 Lid 3 Strip-shaped laver 4 Dried ingredients

Claims (3)

[Claims] 1. A method of using plate nori, comprising cutting seaweed laver three or more times of plucking into a suitable size, swelling with water, and using it as a foodstuff for salad. 2. A method of using seaweed laver, which has been plucked three or more times, and blue seaweed, which is made from human grass, cut into an appropriate size, swelled with water, and used as a salad ingredient. How to use seaweed laver. 3. A container using plate nori, wherein a strip obtained by cutting a plate nori three times or more in number into a strip and other ingredients are put in a container, and dressing is added thereto. Stuffed salad.