JP2003225076A - Seasoned laver sheet having black plate appearance and method of producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide freshly seasoned laver sheets of a black plate appearance in which the laver sheets retain their intrinsic food feeling and properties, are kept easily separable from each other and are seasoned so that they may be served directly without processing and give fresh taste and flavor. <P>SOLUTION: Dried laver sheets of a black plate appearance (preferably they are cut into pieces of a prescribed size and shape) are coated with an food oil (preferably liquid at room temperature) on their surfaces and soaked with a seasoning agent (preferably including water) whereby the seasoned laver sheets in the moistened state are produced. The seasoned laver sheets of a black plate appearance is produced by coating lever sheets of a black plate appearance (preferably being cut in a desired size and in a desired shape) with food oils (preferably being liquid at room temperature) and impregnating them with a seasoning agent (preferably including water). <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to seasoned blackboard laver and a method for producing the same, and more specifically, the present invention is liable to come apart or come apart while being wet with various seasonings containing water. The present invention relates to a seasoned blackboard laver that retains its properties and a method for producing the same.

[0002]

2. Description of the Related Art Nori is a general term for green algae or red algae that originally grows on rocks in water to form a moss.
Blue seaweed, black seaweed, and Asakusa seaweed are known. The green alga, Human Egusa (green seaweed), and the red alga, Amanori genus Asakusanori, and Susabinori (black seaweed) are widely used for food and are also actively cultivated.
Generally, green laver is often used as dried plate laver dried in a form of shredded raw alga and mixed with water and dried by straining, or dried rose laver dried in a raw state. . On the other hand, compared to other types of seaweed, black seaweed attracts particular attention in terms of flavor and texture with a waist (crispy). Conventionally, dried seaweed in the form of dried plate seaweed and soy sauce or It is often used as seasoned dry plate seaweed seasoned with seasonings such as mirin, and dried rose seaweed in the form of dried raw seaweed in rose form. In addition, as seasoned seaweed seasoned with black seaweed, Japanese Patent Application Laid-Open No. 10-304851 (Japanese Patent Application No. 9-114770) discloses a seasoning in which black rose seaweed is used as a material and a seasoning based on soy sauce is impregnated. The production of seaweed is disclosed.

[0003]

DISCLOSURE OF THE INVENTION The present invention is directed to blackboard laver, which is particularly valuable as an edible material in terms of flavor and texture with a waist (crispy). Edible blackboard laver is usually in the dry state, that is, in the form of dried plate laver. Such blackboard laver, once wet,
If there is a lot of water, the chopped seaweed will dissolve. Specifically, when the blackboard seaweed is seasoned with a seasoning solution containing water such as soy sauce and mirin, the shape of the blackboard seaweed collapses over time, and when the plate seaweed overlaps, it becomes a lump. In addition, the seaweed added to the zaru soba absorbs the water of the soba and the chopped seaweed sticks to each other, making it difficult for them to fall apart and softening. Further, when it comes in contact with a small amount of water, it becomes lump after storage with time, and when it is further dried, it becomes a very hard state without returning to the original state, which makes it unsuitable for food.

From such a background, seasoned seaweed prepared by seasoning the blackboard seaweed in a wet state using dry blackboard seaweed as a material has not been produced so far, and such seasoned seaweed can be stored at room temperature. There was nothing I did.

The present invention has been made in view of the above problems, and retains the original solid texture and shape of the blackboard laver and the state in which it easily becomes loose, seasons it so that it can be eaten as it is, and only at low temperatures. Not at room temperature (generally around 25 ° C)
However, it is an object to provide seasoned blackboard laver with a fresh flavor that can be stored for a long period of time.

[0006]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that by coating edible oils and fats on the surface of dried blackboard seaweed, the seasoning to be added thereafter is impregnated. It has been found that the above problems can be solved by preventing excessive swelling, and the present invention has been completed based on this finding.

That is, the method for producing seasoned blackboard laver according to the present invention is characterized by coating the surface of a dried blackboard laver material with edible oils and fats and then impregnating a seasoning. The present invention also relates to a seasoned blackboard laver in a wet state, which is obtained by coating and impregnating a blackboard laver material with edible oils and fats and a seasoning component.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The dried blackboard laver material used as a raw material in the present invention may be a plate-shaped material in which a plurality of shredded pieces of black seaweed algae overlap each other and adhere to each other. .

In order to obtain a dried blackboard laver material,
Normally, picked black seaweed protozoa are washed with water or salt water, shredded and mixed with water, and then strained to form a plate, which is then dried in the sun or a dryer (usually about 60-80 ° C).
And so on. Such dry blackboard seaweed (material) is generally commercially available in the market and the like, and it can be used and is simple.

In the present invention, the blackboard laver material as described above can be used, but it is preferable to use one that has been fired (usually about 50 to 80 ° C.) to prevent breakage.

The blackboard laver material prepared as described above is
The next step is the step of coating edible oils and fats on the surface. Considering the subsequent steps, the material should be cut into an appropriate or desired size and shape before this coating step. Is preferred. The cutting method of the seaweed material can be any method such as mechanically cutting it into an appropriate shape (polygon such as square, rectangle etc., and various other shapes) with a cutter or cutting it into an irregular shape by hand. . The width of the cut piece is usually 3 mm or more, and is 3 to 190.
A size of about mm × 3 to 210 mm is preferable, and for example, a shape of about 10 × 10 mm can be mentioned, but these sizes and shapes can be arbitrarily set in consideration of the taste of consumers. In the case where the width is too small and the shape is elongated, the pieces of seaweed tend to be entangled with each other and become relatively lumpy, but they can be separated from each other by increasing the addition amount of edible oils and fats as described later.

The blackboard laver material pieces cut into an appropriate size and shape are then subjected to the step of coating the surface with edible oils and fats. Edible oils and oils include sesame oil, salad oil (or olive oil), soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, rice oil, coconut oil, palm oil, and other vegetable oils, and fish oil, liver oil, whale oil. Typical examples are animal fats and oils such as lard. In the present invention, any of the above edible oils and fats can be used, but in order to coat the surface of the seaweed material evenly and uniformly, at room temperature or room temperature or the working environment temperature during use (usually about 0 to 40 ° C.). ), Liquid vegetable oils and fats are preferable.

In the present invention, the coating of edible oils and fats prevents the blackboard laver material from deforming its shape and the formation of lumps. This is because the edible oils and fats are coated on the surface of the blackboard laver material by the coating process. It is considered that this is because it penetrates into the material and controls the excessive penetration of the seasoning that is impregnated in the next step. Therefore, the coating amount of the edible oils and fats is preferably such that the entire surface of the blackboard laver material can be sufficiently coated and can penetrate into the material to control the penetration of the seasoning component. Usually, if the blackboard laver material is used in a ratio of about 0.1 to 10 (weight ratio), the blackboard laver material can be made to be in a state of being scattered or easily broken.
Blackboard If the seaweed pieces are too small, they tend to get entangled with each other and become relatively lumpy.However, if you increase the amount of edible fats and oils added to that amount and coat them, they tend to fall apart or fall apart. Can be

As a method for coating edible oils and fats, a method capable of uniformly and sufficiently coating the entire surface of the blackboard laver material may be used. For example, it is possible to use a blackboard laver material to which edible oils and fats have been added, sprinkle it with a chopstick, or shake the container filled with this by hand, but mixing with a stirrer, a blender, etc. Coating can be performed. The temperature of the coating step is not particularly limited, but may be the above-mentioned normal temperature or room temperature or the working environment temperature during use.

Short mixing times result in inadequate coating, while too long can oxidize the oil. The mixing method may be appropriately selected after taking into consideration, for example, sufficient coating, the amount of oil in the range that imparts flavor and flavor, and the effect of oxidation caused by leaving the oil for a long time. The standard for the completion of coating is, for example, when the oils and fats have spread to the surface of the seaweed visually, and the mixing time is usually about 1 to 20 minutes, although it depends on the mixing method, the amount of the seaweed material used, and the like.

The blackboard laver material (pieces) coated with edible oils and fats is then impregnated with a seasoning. The seasoning agent may be a dry one such as solid or powder, or a liquid one, but a liquid seasoning agent to which water is finally added is preferable.

Examples of the seasoning agent include soy sauce, mirin, sugar, umami seasoning (MSG (sodium glutamate), seafood extract (eg bonito extract, kelp extract), meat extract (eg chicken extract), etc.) and mixtures thereof. However, the type is not particularly limited as long as it is generally used for seasonings. In addition to the above-mentioned seasonings, bonito flakes, spices (chili pepper, wasabi, garlic, curry, etc.), plum meat, sesame, etc. may be further added in addition to the above. The above seasoning ingredients are generally commercially available and easily available.

When the seasoning agent contains a plurality of components, the combination and proportion thereof are arbitrarily set according to taste and the like, and are not particularly limited. However, from the viewpoint of a rich and fresh flavor, the preferred seasoning agent is used. For example, soy sauce, mirin,
An example is one containing a combination of sugar, MSG, water, and bonito flakes.

In the method of impregnating the blackboard laver material with the seasoning as described above, the seasoning component and water permeate the laver material so that the action and effect of each component (flavor, body, umami, etc.),
And, any method may be used as long as the original texture and properties of the blackboard laver are imparted, but basically, the blackboard laver material (piece) after the edible oils and fats coating treatment is blended, The seaweed material can be impregnated with the seasoning component or the seasoning component and water by thoroughly mixing the seasoning (preferably in liquid form) with a stirrer or by further performing the sterilization step described below.

The seasoning component may be added to the seaweed material by itself (or water if necessary), or all components may be added in a dissolved or mixed state. The latter method is preferred. When the seasoning contains a water-containing seasoning liquid such as soy sauce or mirin, it is not always necessary to add water, but when a dry seasoning is used, an appropriate amount of water may be further added. The amount of normal water added (including the amount of water when a liquid seasoning is used) may be set in advance so that the water activity value in the final product falls within a desired range as described later.

In the seasoning impregnation step, the mixing operation can be completed when the whole plate laver material is sprinkled with the seasoning. The impregnated plate laver material may then be directly filled in a sealed container or the like for the purpose of sterilization, or may be left as it is for a time such that the oil is oxidized or the seasoning is not dried to reduce the commercial value. The seasoning component is impregnated into the laver material of the plate by a mixing operation (further standing thereafter if necessary) or a sterilization step described later. The temperature in the impregnation step is not particularly limited, but may be the above-mentioned normal temperature or room temperature or the working environment temperature during use.

The seasoned blackboard laver according to the present invention is in a wet state as described above, and its water activity value is not particularly limited, and any value less than 1 (for example, 0.99 or less, 0.98 or less, etc.) can be used. Can be taken. The sterilized product can be stored either in a refrigerator or at room temperature, but it can be stored at room temperature (generally 2
When it can be stored for a long period of time (about 5 ° C), the water activity is finally adjusted to 0.9 from the viewpoint of inhibiting the growth of microorganisms.
8 or less, preferably 0.94 or less, more preferably 0.
It is desirable to adjust it to 8 or less. However, in consideration of the water activity of the conventional dry blackboard laver, the water activity of the seasoned blackboard laver of the present invention is preferably 0.5 or more in order to maintain the wet state. Here, the water activity is a measure of water that can be utilized by microorganisms in food, that is, a measure showing the content of free water in food, that is, water activity (A
w)). It goes without saying that the water activity value may be high in the case of low temperature storage in a refrigerator or the like.

The water activity can be adjusted by, for example, setting the amount of water (including the amount of water such as soy sauce and mirin) added in the seasoning impregnation step in advance or, if necessary, after the seasoning impregnation step. It can be performed by providing a drying step (low temperature drying at about 10 to 100 ° C. or high temperature blast drying). The water activity of the sample can be measured or calculated by a method usually used in the food field, for example, a weight balance method (for example, refer to “Commentary on Hygiene Test Method” edited by The Pharmaceutical Society of Japan).

In the present invention, when the shelf life at room temperature (inhibition of microbial growth after sterilization treatment) is enhanced while the texture of blackboard laver is utilized, the seasoning to be impregnated is performed in addition to the above water activity adjustment. By making the pH of the liquid acidic (using an organic acid (eg, citric acid, gluconic acid, acetic acid, malic acid, lactic acid) or the like), preferably about 4.5 to 6.0,
It enables longer-term storage. In order to improve storage stability, it is preferable that the pH value is lower when the water activity is high. An example of specific preferable conditions for long-term storage (for example, about 12 months at room temperature) is that the water activity is 0.74 to
The pH is 0.85 and the pH is 6.0 to 5.0, or the water activity is 0.85 to 0.94 and the pH is 5.5 to 4.5. As described above, in the case of low-temperature storage, it is not necessary to consider conditions such as water activity and pH as long as the wet state of blackboard laver is maintained.

As described above, the blackboard laver material coated with edible oil and fat and impregnated with seasoning (preferably a liquid seasoning containing water) is usually filled in a sealed container (usually a bottle), Sterilized and cooled (usually water cooled)
To make the final product. In addition, the above sterilization is usually performed at 60 to 100 ° C. for 10 to 10 ° C. as a central temperature after filling a heat resistant container.
Heat sterilization is carried out for 40 minutes, whereby bacteria derived from seaweed and seasoning liquid can be sterilized. It has been confirmed that the product sterilized in this way can be stored for 12 months at room temperature thereafter, both microbiologically and sensorially (see Examples below).

The seasoned blackboard laver according to the present invention, which can be produced by the above-mentioned method, retains the original texture and shape of the blackboard laver and is in a state where it tends to become rose, and is seasoned so that it can be eaten as it is, and it is stored at room temperature for a long time. It has a fresh flavor that can be stored for a period of time. The seasoned blackboard laver of the present invention can be used for side dishes such as cooked rice, chopped seaweed buckwheat, seaweed bento, rice ball ingredients, ochazuke, soup, etc. and the usual applications where the blackboard laver is generally used.

[0027]

EXAMPLES The present invention will be described in more detail below with reference to experimental examples and examples, but the present invention is not limited thereto.

[Experimental Example] Setting of manufacturing method conditions Commercially available dry blackboard laver material cut into a size of about 10 × 10 mm 4 (weight) to 4 (weight) edible oil and fat (soybean oil) 1, seasoning solution 31 ( Using soy sauce (20), mirin (2), sugar (1), water (8)), a comparative test was conducted using samples under the following conditions. A. B. Add the edible oil and fat after adding the seasoning liquid. Addition of a mixture of seasoning liquid and edible oil and fat C. Add edible oil and fat, mix for 1 minute, and then add seasoning liquid. After mixing the edible oil and fat for 5 minutes and adding the seasoning liquid, each of the samples A to D was packed in a heat-resistant container (glass bottle) and sterilized at 90 ° C. for 20 minutes, and the appearance and the sensory evaluation were performed. The edible oils and fats were added first and mixed well (5 minutes), and then the seasoning solution was added (Sample D), which kept the seaweed material in a disjointed state and gave the original blackboard nori texture and shape. I left it well. In sample C, seaweed tended to be slightly softened. Samples A and B had a lumpy or swelled and softened texture. From the above results, it was found that in order to maintain the original texture and properties of blackboard laver, it is necessary to add edible oils and fats first to sufficiently coat the surface of the laver material and then add the seasoning liquid.

[Example] 40 g of commercially available dry blackboard seaweed was previously cut into a square of 15 mm square, and then 10 g of edible oil and fat (rapeseed oil, sesame oil, soybean oil, corn oil, or rice oil) was added at room temperature (25 ° C). It was added and mixed well for 10 minutes with a pickle so that the entire surface of the blackboard laver was covered with oil. About this edible oil coating treated seaweed material,
The following seasoning liquid was added, and the mixture was mixed at room temperature with a lint, and the bottle was directly filled and sealed. Seasoning (blackboard seaweed) (edible oils and fats) Total soy sauce 160 g (40 g) (10 g) Mirin 20 g Sugar 10 g MSG 10 g Water 100 g Katsuobushi 10 g 340 g (40 g) (10 g) 360 g Blackboard seaweed bottled as above 90 ° C After sterilizing with hot water for 20 minutes, it was cooled to 25 ° C. with cold water to obtain a final product. The water activity value of this product was 0.90 to 0.88 as measured by the weight balance method, and the pH was 5.0 to 5.
It was 3. The seasoned black seaweed produced in this manner maintained the disintegrated state and did not become lumped or simmered. Also, about the seasoned black seaweed produced 10
When a sensory evaluation test was conducted using a panel of names, all were evaluated as freshly seasoned seaweed in which the texture of raw seaweed and the aromas of edible oils and seasonings were harmonized.

[Evaluation Example] The seasoned blackboard laver produced in the example was tested for storage stability (inhibition of microbial growth) at room temperature by the following method, and as shown in Table 2 below, it was stable for a long time. Some results were obtained. Method: The samples prepared in Examples (using rapeseed oil as fats and oils) were stored in a refrigerator and at 25 ° C., and microbiological tests and sensory tests (texture, shape, flavor) were conducted over time.

Table 2: Microbiology test refrigerator 25 ° C incubator 4.3 × 10 pcs / g 4.2 × 10 pcs / g 2 weeks later 3.8 × 10 pcs / g 3.9 × 10 pcs / g 1 month later 4.1 × 10 pcs / g 4.4 × 10 pcs / g 2 months later 5.0 × 10 pcs / g 4.7 × 10 pcs / g 3 months later 4.1 × 10 pcs / g 5.0 × 10 pcs / g 6 months later 4.1 × 10 pcs / g 4.8 × 10 pcs / G 1 year later 4.5 × 10 cells / g 4.2 × 10 cells / g * The viable cell count was measured by culturing on a standard agar medium at 35 ° C. for 48 hours. From the results in Table 2, no microbial growth was observed. Similar results were obtained for samples using oils and fats other than rapeseed oil.

Table 3: Sensory test (texture, shape, flavor) Refrigerator 25 ° C. incubator 2 weeks later Good Good 1 month later Good Good 2 months later Good 3 months good Good 6 months good Good 1 year good Almost good (slightly soy sauce smell) * From the results of Table 3 by 10 panelists, even after 1 year at room temperature, practically no deterioration was observed in terms of texture, shape and flavor of blackboard laver. Similar results were obtained for samples using oils and fats other than rapeseed oil.

[0033]

As described above, according to the present invention,
The shape of plate laver is retained even after the process of heat sterilization,
We provide seasoned chalkboard laver with a fresh flavor while maintaining the characteristics and texture of chalkboard laver without sticking pieces of laver to each other or melting the ingredients of laver into lumps or simmering. be able to. It is considered unexpected that the above effects were obtained by coating the surface of the dried blackboard laver material with edible oils and fats and then impregnating the seasoning.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Ryo Toya             410 Akanumado, Kasukabe City, Saitama Prefecture Momo Co., Ltd.             Inside the institute (72) Inventor Mutsuko Yoshida             410 Akanumado, Kasukabe City, Saitama Prefecture Momo Co., Ltd.             Inside the institute (72) Inventor Naoko Iizuka             410 Akanumado, Kasukabe City, Saitama Prefecture Momo Co., Ltd.             Inside the institute F-term (reference) 4B019 LC02 LE01 LK04 LP03 LP14                       LP17

Claims (6)

[Claims] 1. A method for producing seasoned blackboard laver in a wet state, which comprises coating a surface of a dried blackboard laver material with edible oils and fats and then impregnating a seasoning. 2. The method for producing a seasoned blackboard laver in a wet state according to claim 1, wherein the blackboard laver material is cut into an appropriate size. 3. The method for producing a seasoned blackboard laver in a wet state according to claim 1, wherein the edible oils and fats are liquid at room temperature. 4. A seasoned blackboard laver in a wet state, which comprises coating and impregnating edible oils and fats on a blackboard laver material and impregnating a seasoning component. 5. The seasoned blackboard laver in a wet state according to claim 4, wherein the blackboard laver material is cut into an appropriate size. 6. A seasoned blackboard laver in a wet state, which is produced by the method according to any one of claims 1 to 3.