JP2003135036A - Seasoned laver and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide seasoned laver capable of easily enjoying a flavor of a roasted rice ball, preparing the rice ball well balanced in nutrition by combination with cooked rice and further sellable in a large amount as the form of simple laver or a packaged rice ball in a supermarket, a convenience store, etc. SOLUTION: This seasoned laver 1 is obtained by making a soy sauce-based seasoning 3 providing a scorch mark with heating and common salt 4 composed of a granular material partially embedded in the seasoning 3 and partially exposed to the surface adhere to one surface of the laver body 2. The seasoning 3 is prepared by heated-air drying of a soy sauce-based seasoning liquid applied to the laver body 2 at 210-280 deg.C and has the flavor of the roasted rice ball.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to seasoned seaweed having the flavor of grilled rice balls.

[0002]

2. Description of the Related Art Conventionally, grilled rice balls have been prepared by the following procedure. In other words, after grilling the rice ball on the net, the soy sauce-based sauce is applied to the surface of the rice ball with a brush, and the rice ball is baked on the net until the sauce dries to complete the baked rice ball. It was The unique flavor of grilled rice balls is caused by the burning of the sauce applied to the surface, which burns. When making a grilled rice ball, a miso-based sauce may be used instead of the soy sauce-based sauce. On the other hand, conventional seasoned seaweed is prepared by baking the seaweed at about 250 ° C, applying the seasoning solution on one side of the seaweed, and then drying the seasoning solution on the seaweed at about 190-200 ° C. It was manufactured.

[0003]

It is recognized that conventional grilled rice balls are made in laboratories, at homes, etc., by carefully applying each sauce and paying attention to the degree of baking. However, since grilled rice balls have a unique flavor different from ordinary rice balls, many people love it.
It is speculated that there is a potential demand that can be produced more easily. In addition, it is generally difficult to say that grilled rice balls are nutritionally balanced because they are generally made from only rice, which is the staple food, and seasonings. Therefore, it is considered that the demand will further increase if there is a rice ball that has the flavor of grilled rice balls and is combined with other nutritionally valuable by-products such as seaweed.

Furthermore, in recent years, in supermarkets, convenience stores, etc., with an increase in the sales quantity of packed rice balls packed with rice with a film containing seaweed,
It is required to enhance the lineup of packaging rice balls. However, conventionally, packaged rice balls having the flavor of grilled rice balls have not been sold. Therefore,
INDUSTRIAL APPLICABILITY The present invention makes it possible to easily enjoy the flavor of grilled rice balls, combine them with cooked rice to make nutritionally balanced rice balls, and further sell them in large quantities in supermarkets, convenience stores, etc. The purpose is to provide food.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventor has found that a seasoning having a flavor of grilled rice ball should be attached to one surface of plate-like seaweed, Further, they found that such seaweed can be produced by adopting a specific production process, and completed the present invention. That is, the seasoned seaweed according to claim 1 of the present application is a plate-shaped seasoned seaweed having at least one surface on which a seasoning is adhered, and the seasoning has a flavor of grilled rice ball. The seasoned seaweed thus constructed can be used as seaweed for making rice ball with seaweed having a flavor of grilled rice ball by winding the seaweed in a predetermined shape.

The above-mentioned seasoning is, for example, one obtained by heating and drying a seasoning liquid capable of producing the flavor of a grilled rice ball by heating (claim 2). Here, as the seasoning obtained by heating and drying the seasoning liquid, for example, the above seasoning has a brown color due to heating, and the above seasoning liquid may include soy sauce or miso ( Claim 3). In this way, by heating and burning the seasoning liquid containing soy sauce or the like, it is possible to produce the flavor of a real baked rice ball.

[0007] The seasoned seaweed can contain salt which is a granular body partially buried and partially exposed in the seasoning (claim 4). With this configuration,
Even when a plurality of seasoned seaweeds of the present invention are stored in layers, the surface to which the seasoning adheres does not stick to the surface of other adjacent seasoned seaweeds or the inner surface of the packaging bag, and the seasoned seaweed is no longer attached. Will be easier to sell as a single unit. Further, when used as seaweed for packaging rice balls, seaweed is easily peeled off from the packaging film.

The method for producing seasoned laver according to claim 5 of the present application comprises a step of applying a seasoning liquid capable of producing a flavor of a grilled rice ball by heating to one surface of plate-like laver, and applying the seasoning liquid. The seaweed is roasted at 210 to 280 ° C. to obtain seasoned seaweed having the flavor of grilled rice ball. By performing the baking process under a predetermined temperature condition in this way, the taste and properties (texture, etc.) of the seaweed main body can be maintained well, and the seasoning liquid is heat-dried and burnt to make A flavor can be produced.

The method for producing seasoned seaweed may include a pretreatment step of performing a baking process at a temperature of 270 ° C. or lower before the step of applying the seasoning liquid (claim 6). By including such a pretreatment step, the seaweed can be baked properly and the seasoning liquid can be heated appropriately.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
The seasoned seaweed of the present invention has a seasoning having the flavor of grilled rice balls attached to at least one surface. Here, the flavor of the grilled rice ball means a unique flavor produced when the seasoning applied to the surface of cooked rice such as soy sauce and miso is heated and burnt.

Examples of the seasoning having the flavor of grilled rice ball used in the present invention include those obtained by heating and drying a seasoning liquid capable of producing the flavor of grilled rice ball by heating. Examples of such seasoning liquid include a seasoning liquid containing soy sauce and a seasoning liquid containing miso. Furthermore, sugar or the like may be added to impart viscosity. As the seasoning liquid containing soy sauce, for example, a mixture of soy sauce and mirin at a volume ratio of about 1: 1, a mixture of soy sauce and sake at a volume ratio of about 5: 1, and soy sauce, mirin and sake at a volume ratio. Examples thereof include those mixed at a ratio of about 3: 3: 1. As a seasoning liquid containing miso, for example, miso, sake and sugar are mixed in a volume ratio of 3:
Examples thereof include a mixture of about 3: 1.

The temperature required for producing the flavor of the grilled rice ball is 210 ° C. or higher, preferably 220 ° C. or higher, more preferably 230 ° C. or higher. When the temperature is less than 210 ° C., the seasoning liquid does not burn when dried, and the flavor of baked rice balls cannot be generated. When the temperature is 220 ° C or higher, the dried seasoning liquid has a weak browning and is 230 ° C.
If it is above, a strong browning will be attached. It should be noted that it is possible to visually confirm whether or not the flavor of the grilled rice ball has been produced by determining the presence or absence of a brown eye (a discolored portion such as yellow).

In the present invention, a suitable particle size (for example, a particle size of 0.2 to 0.2) is used together with a seasoning having a flavor of baked rice ball.
0.7 mm) can be used together. Salt was sprinkled so that it would be partially buried and partially exposed in the seasoning solution applied to one side of the seaweed, and then the seasoning solution dried as the seaweed was heated. It is in a state of being fixed on the seaweed with a solid seasoning interposed.
FIG. 1 schematically shows a cross section of seasoned seaweed.
The seasoned seaweed 1 is composed of a seaweed body 2, a seasoning 3 attached to one surface of the seaweed body, and salt 4 which is a granular body partially buried in the seasoning 3 and partially exposed. ing.

By using salt having an exposed portion from the seasoning, a plurality of seasoned seaweeds can be layered,
Alternatively, when housed in a packaging film for packaging rice balls, the exposed portion of salt comes into contact with the surface of another adjacent seasoned laver and the inner surface of the packaging film, and the seasoned laver sticks to each other, It is possible to prevent the seasoning laver from sticking to the inner surface of the packaging film. In addition, the presence of an appropriate amount of salt on the seaweed makes it possible to prepare a rice ball having an appropriate amount of salt without separately adding salt to the surface of the cooked rice.

Whether or not the seasoned seaweed has the flavor of grilled rice balls can be determined by visually observing whether or not the seasoning is browned.
That is, when the seasoning liquid is heated and burnt, the color changes to a color different from the color immediately after being applied on the seaweed (for example, brown). Therefore, if the presence or absence of this color change is checked, the flavor of the baked rice ball can be obtained. It can be determined whether it has occurred.

Next, the method for producing seasoned seaweed of the present invention will be described. First, as a pretreatment step, baking is performed on a plate-shaped seaweed main body as a raw material using a baking oven (first oven). By adding such a pretreatment step, the seaweed can be baked properly and the seasoning liquid can be heated appropriately. The heating temperature is 270 ° C. or lower, preferably 80 to 250 ° C., particularly preferably 100 to 240 ° C.
If the heating temperature exceeds 270 ° C, the flavor of seaweed deteriorates due to overbaking. The passage time of the seaweed in the baking oven in the pretreatment process varies depending on the heating temperature, but it is usually 7 to 1
It takes about 2 seconds.

After the baking process in the pretreatment step, the seasoning liquid is uniformly applied to one surface of the seaweed using a sponge roller or the like.
Further, after applying the seasoning liquid, salt is uniformly sprayed using a powder spraying device or the like, if necessary. After the application of the seasoning liquid, the baking process is performed using a baking pan (second pan). The heating temperature is
210 ~ 280 ℃, preferably 220 ~ 260 ℃, particularly preferably 23
It is 0 to 250 ° C. If the heating temperature is lower than 210 ° C., the seasoning liquid does not burn, so that the flavor of the grilled rice ball cannot be generated. If the heating temperature exceeds 280 ° C, the flavor of seaweed deteriorates due to overbaking. The passage time of the seaweed in the baking pot in the baking process after the application of the seasoning liquid varies depending on the heating temperature, but is usually about 9 to 15 seconds. The seasoned seaweed that comes out of the baking oven is cut into a predetermined size, then packaged and shipped.

[0018]

Examples [Preparation of seasoning liquid] 46% by weight of soy sauce, 29% by weight of sugar, 3% by weight of mirin, and 22% by weight of water were mixed to prepare a seasoning liquid having a soy sauce flavor. [Examples 1 to 3 and Comparative Examples 1 and 2] Experiments were performed by setting the heating temperature in the baking process, which is a pretreatment step, constant (200 ° C.) and changing the heating temperature of the baking process after application of the seasoning liquid in various ways. Was done. Specifically, as a pretreatment step, after lavering the seaweed in the first pot (pot temperature: 200 ° C, passage time: 8 seconds), apply an appropriate amount of seasoning liquid on one side of the seaweed,
Furthermore, an appropriate amount of salt (particle size 0.4 mm) was sprinkled on the seasoning liquid. Then, the seaweed was baked in the second kettle (internal temperature: 150 to 270 ° C., passage time: 11 seconds) to prepare seasoned seaweed.

Each of the prepared seasoned laver was evaluated for each item of "burnt condition", "stickiness" and "flavor". In addition, "scorch condition" is, by visually observing seasonings and salt,
It was evaluated by observing whether or not the seasoning and salt had strong brown eyes. The stronger the browning, the better the flavor of the grilled rice ball. "Stickiness" is an evaluation of the presence or absence of stickiness (stickiness) on the surface to which the seasoning is attached. The less sticky, the higher the commercial value and the better. “Taste” is a comprehensive evaluation of the presence or absence of the flavor of grilled rice balls and the taste of the seaweed main body. The results are shown in Table 1.

[0020]

[Table 1]

[Examples 4 to 10] Experiments were carried out by changing the heating temperature in the pretreatment step (baking process) variously and keeping the heating temperature for baking process after application of the seasoning liquid constant (240 ° C). . Specifically, as a pretreatment step, after baking the seaweed in the first kettle (temperature inside the kettle: 150 to 270 ° C, passage time: 8 seconds), apply an appropriate amount of seasoning liquid to one side of the seaweed. Then, an appropriate amount of salt (particle size 0.4 mm) was sprinkled on the seasoning liquid. After that, the second kettle (the temperature inside the kettle: 240 ° C, the passing time: 1
The seaweed was baked within 1 second) to make seasoned seaweed. With respect to each of the prepared seasoned seaweed, in the same manner as in Example 1 and the like, each item of "burnt condition", "stickiness", and "flavor" was evaluated. The results are shown in Table 2.

[0022]

[Table 2]

[0023]

EFFECTS OF THE INVENTION According to the seasoned seaweed of the present invention, it is possible to easily enjoy the flavor of grilled rice balls, and to combine them with cooked rice to make a nutritionally balanced rice ball. It is possible to sell a large amount of seaweed or packaged rice balls at convenience stores and the like.

[Brief description of drawings]

FIG. 1 is a cross-sectional view schematically showing seasoned seaweed of the present invention.

[Explanation of symbols]

1 seasoned seaweed 2 seaweed body 3 seasonings 4 salt

Claims (6)

[Claims] 1. A plate-shaped seasoned seaweed having at least one surface on which a seasoning is adhered, wherein the seasoning has a flavor of grilled rice ball. 2. The seasoned seaweed according to claim 1, wherein the seasoning is obtained by heating and drying a seasoning solution capable of producing the flavor of a grilled rice ball by heating. 3. The seasoned seaweed according to claim 2, wherein the seasoning has a brown color due to heating, and the seasoning liquid contains soy sauce or miso. 4. A salt comprising a granular material partially buried and partially exposed in the seasoning.
The seasoned seaweed according to any one of 1. 5. A step of applying a seasoning liquid capable of producing the flavor of a grilled rice ball by heating to one surface of plate-shaped nori, and baking the seaweed coated with the seasoning liquid at 210 to 280 ° C. And a roasting process for obtaining seasoned seaweed having the flavor of grilled rice ball. 6. 270 before the step of applying the seasoning liquid
The method for producing seasoned laver according to claim 5, comprising a pretreatment step of performing baking at a temperature of ℃ or less.