JP2003038132A - Method for producing seaweed dainty - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seaweed dainty having good crispiness, chewiness and a thick-wall texture while maintaining a flavor of the seaweed. SOLUTION: This method for producing the seaweed dainty comprises the following steps. a boiling step of boiling a seaweed paste made from raw algae of brown algae such as Undaria pinnatifida or a sea tangle as a main raw material with at least agar together, a hardening step of casting the seaweed paste boiled in the boiling step into a formwork, cooling and hardening the paste, a drying step of taking out the hardened seasoned seaweed paste from the formwork and drying the taken out hardened paste into the form of a sheet and a cutting step of cutting the dried seasoned seaweed sheet into a desired shape and size and providing the seaweed dainty. Since the resultant seaweed dainty is based on the seaweed paste, the seaweed dainty has the good cripsiness, elasticity and moderate chewiness due to the agar binder and the thick-wall texture while maintaining the flavor of the seaweed.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing brown algae such as seaweed and kelp seaweed into delicacies that are easy to eat.

[0002]

2. Description of the Related Art Conventionally, various seaweed delicacies made from seaweed and kelp have been on the market. However, the conventional seaweed delicacy of this kind is either processed so low as to stop its original form or processed into a sheet-like food as a substitute for Asakusa seaweed. The former (less processed) delicacy generally has extremely low water content, is not crisp, and cannot be eaten until it is reconstituted with water or hot water, and cannot be eaten as a single delicacy. The latter (sheet-like) delicacy is generally a paste of raw algae seasoned with seasonings that is pressure-molded into a sheet using a heating roller, etc. It is easy to melt in and has no texture.

[0003]

Incidentally, seaweeds of brown algae, especially wakame seaweed, are originally rich in minerals such as calcium (Ca), potassium (K), and phosphorus (P), and recently, a lot of catechins are also contained. It has been found that it has been reevaluated as a nutritional food. However, the traditional seaweed delicacy is
It is unsatisfactory both in terms of flavor and chewy, and is not as widely loved by people as seafood delicacies such as squid.

It is an object of the present invention to provide a method for producing a seaweed delicacy which is crisp, crunchy and has a thick texture while maintaining the flavor of seaweed.

[0005]

In order to achieve the above object, the method for producing a seaweed delicacy of the present invention comprises at least agar and seasoning a seaweed paste containing a raw algae of brown algae such as seaweed and kelp as a main raw material. Simmering step with the ingredients, pouring the seaweed paste boiled in the stewing step into the mold, cooling and hardening, and removing the hardened seasoned seaweed paste from the mold and drying it into a sheet And a cutting step of cutting the dried seasoned seaweed sheet into a desired shape and size to make the seaweed delicacy.

In the present invention, a seaweed paste is boiled with at least agar to form a seasoned seaweed sheet in a mold and on a drying net, and the seaweed sheet is cut into a shape and a size that are easy to eat, which is a delicacy. And The seaweed delicacy according to the present invention is based on a seaweed paste, so that it has a crisp crispness, has elasticity due to the agar tie, and has an appropriate texture, and has a thick texture while maintaining the flavor of the seaweed. Since a rolling machine such as a heating roller is not required, not only the texture is good, but also the manufacturing cost is advantageous. Not only can you take in nutrients from seaweed easily and cheaply, but you can also strengthen your chin and activate your brain.

In the present invention, one preferable mode for obtaining a seaweed paste as a main raw material is a method in which salted seaweed is desalted with running water and swollen with water, and the swollen seaweed is crushed and stirred to form a paste. . In this case, in order to ensure a certain quality of delicacy processing, water may be added at the stage of the paste process so that the weight ratio of seaweed paste to salted seaweed becomes a predetermined value. In addition, it is also possible to mix a desired auxiliary material or a preferred food material with the seaweed in the paste step.

In the simmering step, preferably, a predetermined amount of water is put in a boiling pot, and then a predetermined amount of agar and seasoning are added to bring it to a boil, and the seaweed paste is put in a boiling pot to give a predetermined amount. You may boil for hours. At this time, a desired taste ingredient (eg, sesame, nuts, etc.) may be added together with the agar and the seasoning. In this way, by slowly boiling the seaweed paste together with the agar and seasonings, etc., good agar binding and seasoning are performed. The boiling pot is preferably a steam pot.

In the curing step, it is possible to add a desired food ingredient (eg cheese) before or after pouring the wakame paste into the mold.

In the drying step, the seasoned seaweed paste is preferably placed on a net for drying at a predetermined temperature,
Preferably, hot or cold air may be applied at a temperature of 20 ° C to 40 ° C and dried to a water content of 15 to 40%, preferably about 25%. By setting the water content ratio to an appropriate level in this way, a seasoned seaweed sheet having good crispness and elastic texture can be obtained.

As the cutting treatment, the seasoned seaweed sheet may be preferably cut at a predetermined pitch to form a stick. In the seaweed delicacy of the present invention, the stick shape is advantageous in that it is easy to be eaten by the teeth, chewed at a desired pitch, and easily digested.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the present invention will be described below.

In the present invention, the raw alga of brown algae which is particularly preferable as the main raw material is wakame. In today's waters near Japan, the territorial waters suitable for seaweed production have drastically decreased, but wakame seaweed is stably collected in various places without any problems, and it is rather a market situation that can be said to be an oversupply due to the rapid increase in imported products. . Among the seaweed on the market, salted seaweed is the most easily available in terms of quantity and cost.

In the present invention, when salted wakame seaweed is used as a raw alga, it is desalted with running water for an appropriate time (for example, 5 minutes to 7 minutes). The salted seaweed contains water and swells greatly, and the weight increases, for example, about 5 to 8 times.

Next, the swelled wakame seaweed is crushed and stirred by a cutter mixer to be processed into a paste. An important condition here is that the weight ratio of the wakame paste to the salted wakame is kept constant, that is, the water content of the wakame paste is kept constant, in order to ensure a uniform delicacy processing quality. In the treatment of desalting or reconstitution with water as described above, the degree of swelling or the water content of seaweed varies greatly depending on the environment such as the weather, ambient temperature, humidity, etc., and the treatment time soaked in water. Therefore, for example, when the seaweed paste is set to 80 kilograms for 10 kilograms of salted seaweed, the seaweed is swollen to less than a set value (80 kilograms), for example, around 60 kilograms in the desalting step. Then, in the paste step, water of an insufficient weight is added to standardize the set weight (80 kg).

Next, the wakame paste obtained by the above paste processing is cooked in a boiling pot. An important point in this simmering process is to boil the agar with seasonings for seasoning. More specifically, put a certain amount of water in a boiling pot and add agar together with a certain amount of seasoning (eg sugar, salt, chemical seasoning, etc.) and desired food ingredients (eg sesame, nuts, shiitake mushrooms, etc.). Stir well and add heat until boiling. When it boils, the wakame paste is put in a boiling pot and preferably slowly boiled at a temperature of 100 ° or lower for, for example, 20 to 30 minutes. By this simmering, a paste-like or low-viscosity paste in which the wakame paste, the seasoning and the agar are uniformly mixed is obtained. As the boiling pot, an electric pot or a gas burner type pot can be used, but a steam pot is preferable. In the steam kettle, heating can be adjusted without causing charring by flowing steam to the bottom of the steam at a desired supply rate. Table 1 below shows an example of the seasoning composition in this boiling process.

[Table 1] Salted seaweed (standard weight) 10 kg Sugar (15% by weight) 1.5 kg 400 grams of salt (4%) Chemical seasoning (2%) 200 grams Agar (3%) 300 grams Water (100%) 10 kg

Next, the seaweed paste boiled in the above-mentioned simmering process is poured into a mold and cooled at room temperature. Here, the thickness of the seaweed paste in the mold defines the thickness of the final processed product (seaweed delicacy). Usually 1 mm to 10 mm
The thickness may be set within the range, preferably 3 mm to 4 mm. This cooling (natural cooling) causes the agar contained in the wakame paste to gel and harden the entire paste. It is also possible to add a favorite food such as cheese before or after the wakame paste is poured into the mold.

The Wakame paste thus hardened or solidified in the mold can be easily separated from the mold without losing its shape. Therefore, the hardened seasoning wakame paste can be easily transferred from the mold onto the net for drying by turning the mold upside down.

Next, the drying net on which the seasoned wakame sheet is placed as described above is put in, for example, a hot-air type or cold-air type dryer, and the temperature is 20 ° C to 40 ° C, preferably 3 ° C.
At 0 ° C, the water content is in the range of 15% to 40%, preferably 2
Dry until around 5%. By this drying treatment, the seasoned wakame paste becomes hard into a sheet. Even when it is hardened into a sheet like this, it does not apply pressure by a roller or the like, and is basically hardened by utilizing gelation of agar, so that it has considerable elasticity. The thickness of the seasoned wakame sheet can be arbitrarily adjusted by the thickness of the wakame paste poured into the mold in the previous curing or gelling step.

Further, in the present embodiment, the color of the wakame paste changes from greenish to blackish (charcoal gray which is close to black to be exact) during the drying process, and at first glance, the appearance of thick Asakusa seaweed appears. Like However, this stage is still an intermediate or semi-finished product.

Next, the seasoned wakame sheet obtained by the above drying process is cut into an appropriate shape and size by a cutting machine. In the seaweed delicacy of the present embodiment, it may be preferably cut into a stick shape, and the cutting pitch or the stick width size is preferably 0.5.
It may be selected within the range of 10 mm to 10 mm. The stick shape has the advantage that it is easy to bite with your teeth, bites at a desired pitch, and digests easily. In this way, wakame sticks that have almost the same shape and size can be weighed and packed into bags, and shipped as a seaweed delicacy product.

As described above, the seaweed delicacy of the present embodiment is naturally formed into a sheet or flakes in a mold or on a drying net without applying any pressure by a roller or the like. Is. When eating this delicacy, the seaweed paste is used as a base for crispness, and because of the agar tie, it has elasticity and moderate chewyness, and has a thick texture. Therefore, not only can the excellent nutrients of wakame be easily ingested, but also the jaw can be strengthened and the brain can be activated. In terms of taste, the seaweed flavor and seasoning are in good harmony, and there is a taste that you won't get tired of, and the delicacy of seafood such as squid is second to none. It is suitable as a snack for beer, whiskey and other liquor, and also suitable for children.

Although salted seaweed was used as the seaweed seaweed in the above embodiment, raw seaweed, dried seaweed, and the like can also be used. It is also possible to use kelp as the algae.

[0025]

As described above, the method for producing seaweed delicacies according to the present invention provides seaweed delicacies that are crisp, crunchy, and have a thick texture while maintaining the flavor of seaweed. can do.

Claims (10)

[Claims] 1. A simmering step in which a seaweed paste containing brown algae such as wakame seaweed and kelp as a main raw material is boiled together with at least agar, and the seaweed paste boiled in the simmering step is poured into a mold and cooled. Further, a curing step of curing, a drying step of taking out the cured seasoned seaweed paste from the mold and drying it into a sheet, and cutting the dried seasoned seaweed sheet into a desired shape / size to obtain a seaweed delicacy A method for producing a seaweed delicacy, comprising the steps of: 2. The method for producing a seaweed delicacy according to claim 1, further comprising a paste step in which salted seaweed is desalted with running water, swollen with water, and the swollen seaweed is crushed and stirred to form the seaweed paste. 3. The method for producing a seaweed delicacy according to claim 2, wherein in the paste step, water is added so that the weight ratio of the seaweed paste to the salted seaweed becomes a predetermined value. 4. The simmering step comprises pouring a predetermined amount of water into a boiling pot, adding a predetermined amount of the agar and seasoning to bring to a boil, and placing the seaweed paste in the boiled boiling pot for a predetermined period of time. The method for producing a seaweed delicacy according to any one of claims 1 to 3, wherein the method is performed by heating for a while. 5. The method for producing a seaweed delicacy according to claim 4, wherein a desired taste ingredient is added together with the agar and the seasoning. 6. A steam pot is used as the boiling pot.
Alternatively, the method for producing a seaweed delicacy according to item 5. 7. The method for producing a seaweed delicacy according to claim 1, wherein a desired taste ingredient is added to the seaweed paste in the curing step. 8. The seaweed delicacy according to claim 1, wherein in the drying step, the seasoned seaweed paste is placed on a net and dried by blowing air at a temperature of 20 ° C. to 40 ° C. Manufacturing method. 9. The method for producing a seaweed delicacy according to claim 1, wherein in the drying step, the seasoned seaweed paste is dried until the water content is within a range of 15 to 400%. 10. The method for producing a seaweed delicacy according to claim 1, wherein the cutting step cuts the seasoned seaweed sheet at a predetermined pitch to form a sticky seaweed delicacy.