JP2004337146A - Seasoned leaf-shaped food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a seasoned leaf-shaped food less in adhering adjacent leaf-shaped foods each other in preserving them as overlapped and excellent in flavor, and a method for producing the same. <P>SOLUTION: This seasoned leaf-shaped food is provided by pasting a powdery tasty substance on the surface of a leaf-shaped food such as a laver sheet through an edible oil such as sesame oil, wherein the powdery tasty substance is the powder obtained by mixing and drying the sarcocarp of Japanese apricot, salt and liquid obtained on preparing the pickles of the Japanese apricot, and also the powdery tasty substance is one or a plurality of powder selected from the group consisting of the powder of the Japanese apricot, Japanese horseradish, perilla, sesame, Japanese pepper, Yuzu orange and Miso (fermented soybean paste). The method for producing the seasoned leaf-shaped food comprises a process of preparing the leaf-shaped food, a process of attaching the edible oil on a part of one side surface of the leaf-shaped food, an attaching process of attaching the powdery tasty substance on the surface of the leaf-shaped food on which the edible oil is attached, and a heating process of heating the prepared leaf-shaped food. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a leafy food such as processed laver to which a favorite substance is added, and a method for producing the same.
[0002]
[Prior art]
Plate laver (also called dried laver or dry laver) is obtained by laminating and drying laver-based seaweed as a raw material. A taste is added by further adding a favorite substance to the plate nori. (For example, refer to Patent Document 1.)
[0003]
However, the conventional method does not solve the inconvenience of adjacent laver being self-adhered while being superimposed and stored, but rather due to the hygroscopicity and self-adhesion of additives (soy sauce, sugar, etc.). However, this inconvenience often increased.
[0004]
Furthermore, a method of adhering (spraying) a powder of a taste-tasting product to the surface before drying after drying the seaweed is also disclosed (for example, see Patent Document 1). The powder in which the tasteful taste is water-soluble may dissolve in water before drying and penetrate deeply into the laver base material, and this dissolution changes the shape and texture of the tasteful tasteful. , Process management is difficult.
[0005]
Also disclosed is a method in which sugar such as sugar is attached to plate nori, and then a powder of tasteful taste is adhered to the surface, and the sugar is melted by heating to fix the powder of tasteful taste to the plate nori surface. However, no consideration is given to the fact that adjacent plate nori will self-adhere due to hygroscopicity or self-adhesion of sugar while being stored in an overlapping manner.
[0006]
Further, leafy foods such as sea sardines other than laver are likely to lose their shape when seasoned, and have a definite taste and become monotonous when used.
[0007]
[Patent Document 1]
JP-A-5-64571 (Claims)
[Patent Document 2]
JP-A-8-308538 (Claims)
[Patent Document 3]
JP 2000-287651 A (Claims)
[0008]
[Problems to be solved by the invention]
The present invention has been made in view of the above problems, and aims to provide a flavored leaf-like food in which adjacent leaf-like foods such as laver are less likely to adhere to each other while being stored in an overlapping manner, and a method for producing the same. It is another object of the present invention to provide a flavored leafy food excellent in flavor and a method for producing the same.
[0009]
[Means for Solving the Problems]
The gist of the present invention resides in a flavored leaf food in which a powdery favorite product is adhered to the surface of the leaf food via an edible oil. In the present specification, the term “leaf food” refers to a food formed into a thin plate shape.
[0010]
The edible oil may be sesame oil.
[0011]
The powdery luxury item may include a powder obtained by drying a mixture of plum meat and salt.
[0012]
The powdery taste product may include a powder obtained by mixing and drying plum meat, salt, and juice produced at the time of plum drying.
[0013]
The powdery taste product may include one or more kinds of powders selected from the group of plum meat powder, wasabi powder, shiso powder, sesame powder, pepper powder, yuzu powder, and miso powder. .
[0014]
The powdered luxury article may include a salt.
[0015]
The foliar food may be leafy seaweed or white fish-derived foliar food.
[0016]
Further, the gist of the present invention is a step of preparing a foliar food,
A step of attaching edible oil to at least a part of one side of the leafy food,
A heating step of heating the leafy food to which the edible oil is attached,
An adhering step of adhering a powdery luxury item to the surface of the leafy food to which the edible oil has been adhered.
[0017]
Further, the gist of the present invention is a step of preparing a foliar food,
A step of attaching edible oil to at least a part of one side of the leafy food,
An adhering step of adhering a powdery luxury item to the surface of the leafy food to which the edible oil is attached,
And a heating step of heating the leafy food to which the powdery luxury item is attached in the attaching step.
[0018]
In the foliar food manufacturing method, a heating temperature in the heating step may be 90 to 280 ° C.
[0019]
In the method for producing a leaf-like food, the leaf-like food may be a leaf seaweed or white fish-derived leaf-like food.
[0020]
BEST MODE FOR CARRYING OUT THE INVENTION
An embodiment according to the present invention will be described with reference to the drawings, taking leaf laver as an example of a leafy food. In the production of the seasoned leafy food of the present invention, as shown in FIG. 1, plate laver 2 is supplied to a holding roll 4 made of sponge. Sesame oil 6 is dropped on the holding roll 4, and the surface of the holding roll 4 becomes wet with the sesame oil 6. Thereby, the plate laver 2 discharged from the gripping roll 4 is in a state where sesame oil is attached to the surface. The powdery favorite item 8 is sprayed on the surface of the plate laver 2 to which the sesame oil is discharged and adhered. The spraying may be performed by sprinkling the powdery taste article 8 on the surface of the plate nori 2. It may be performed by spraying the powdery taste article 8 on the surface of the plate nori 2. The attachment may be made by transfer. Thereby, the powdery taste article 8 adheres much more efficiently to the surface of the plate laver 2 to which the sesame oil has adhered than in the case of spraying the surface of the plate laver 2 alone. Further, since almost no water is present on the surface of the plate nori 2, the powdery taste product 8 does not elute into the water and the shape of the powder does not collapse. The plate nori 2 to which the powdery taste product 8 adheres is then supplied to the heating furnace 7 by the feed device 12 and heated, and the powdery taste product 8 is firmly fixed to the surface of the plate nori 2 via sesame oil, The seasoned leafy food (processed laver) 2a of the present invention is obtained.
[0021]
The heating temperature is not particularly limited, but is preferably from 90 to 280 ° C. in order to give the product a distinctive crisp feel of laver. It is more preferable that the temperature is 100 to 280 ° C., since the drying of the plate laver 2 is completed. A temperature of 180 to 280 ° C. is even more preferable because the process speed can be increased. Other edible oils such as salad oil and olive oil may be used instead of sesame oil. Mixed oils of sesame oil and other edible oils may be used. Sesame oil is most preferable because it hardly deteriorates due to the above-mentioned heating. Further, when cooking oil is heated, nutrients such as beta-carotene contained in laver are absorbed by sesame oil, thereby promoting absorption of nutrients such as beta-carotene contained in laver into the human body. It is preferable because the effect can be expected. Sesame oil is more preferred because of its excellent ability to absorb nutrients such as beta-carotene.
[0022]
Application of edible oil to plate nori has been conventionally performed, but plate nori to which edible oil has been applied has a sticky touch and is not preferable in terms of commercial value. In the present invention, this stickiness was eliminated by the above-mentioned heating, and a smooth and luxurious feeling favorable in commercial value was obtained. In addition, the effect that the powdery taste article 8 is firmly fixed to the surface of the plate laver 2 by this heating is obtained.
[0023]
In the seasoned leafy food 2a of the present invention obtained in this step, as shown in the schematic cross-sectional view of FIG. 2, the powdery taste product 8 was stuck to the surface of the laver 2 via a layer of sesame oil 6. It has a crisp feel, a harmonious flavor and a crisp feel. In addition, a unique tongue can be obtained by scattering the powdery taste goods 8 on the surface of the laver plate 2. Furthermore, even if the powdery taste goods 8 are stored in an overlapping manner, adjacent plate nori hardly adheres to each other.
[0024]
Plum meat powder is used as the powdery taste product 8. Plum meat powder is obtained by pulverizing dried plum meat. The plum may be obtained by grinding and drying the plum meat. Further, a powder obtained by drying a mixture of plum meat and salt may be used. Further, it is more preferable to use a powder obtained by mixing and drying ume meat, salt, and juice obtained during the production of umeboshi. They contain ume vinegar, which promotes the secretion of gastric juice when eaten, while the product has a unique flavor, and the citric acid leads to a recovery from fatigue. In addition, it has an effect as an alkaline food. These effects are promoted in combination with the flavor and nutrients of laver and sesame oil.
[0025]
The powdery taste product 8 may be powdery wasabi such as powdered wasabi. It may be a powder obtained by drying a mixture of grated wasabi and salt. It may be a powder composed of a mixture of powdery wasabi such as powdered wasabi and salt. This mixture may be a powder obtained by dissolving powdered wasabi and salt in water and drying. The use of such powdered luxury products containing wasabi promotes the secretion of gastric juice when the product is eaten, while enhancing the secretion of gastric juice, and these effects are compatible with the flavor and nutrients of laver and sesame oil. It is promoted together. Japanese wasabi and western wasabi can be used as wasabi.
[0026]
Further, the powdery taste product 8 may be a mixture of the above powder and Shiso powder. The flavor of Shiso is preferable because it gives a unique depth to the flavor of ume vinegar or wasabi. Shiso powder may be used alone as powdered luxury item 8. The Shiso powder may be used by being mixed with powdered dried plum meat powder or wasabi and other powdered luxury items.
[0027]
The powdery taste article 8 may be sesame powder. Here, the sesame powder refers to sesame or sesame made into a finer powder. It is particularly preferred that the sesame is roasted. The sesame powder may be a finer powder of roasted sesame. Seasoning such as salt may be added to the sesame powder. The application of sesame powder causes the product to have a unique flavor that is in harmony with, and even different from, the flavor of edible oils such as sesame oil already added. The sesame powder may be used by being mixed with other powdered luxury items.
[0028]
The powdery taste article 8 may be sesame powder. Here, the sesame powder refers to sesame or sesame made into a finer powder. It is particularly preferred that the sesame is roasted. The sesame powder may be a finer powder of roasted sesame. Seasoning such as soy sauce, salt, and the like may be added to the sesame powder. The application of sesame powder causes the product to have a unique flavor that is in harmony with, and even different from, the flavor of edible oils such as sesame oil already added. The sesame powder may be used by being mixed with other powdered luxury items.
[0029]
The powdery taste article 8 may be a powder of Japanese pepper. Here, the powder of Japanese pepper refers to powder obtained by drying and crushing or grinding the Japanese pepper. Alternatively, it refers to a powder obtained by crushing or grinding Japanese pepper and drying. Seasonings such as soy sauce, salt, and the like may be added to the pepper powder. Due to the application of the pepper powder, the product has a special flavor in harmony with the flavor of the edible oil, such as sesame oil, already added. The pepper powder may be used as a mixture with other powdered luxury items.
[0030]
The powdery taste product 8 may be citron powder. Here, the citron powder refers to a powder obtained by drying and pulverizing or grinding the citron. Alternatively, it refers to a powder obtained by crushing or milling citron and drying it. Seasoning such as soy sauce, salt, and the like may be added to the citron powder. With the application of the citron powder, the product has a more particular flavor in harmony with the flavor of the edible oil, such as sesame oil, already added. The citron powder may be used as a mixture with other powdered luxury items.
[0031]
The powdery taste product 8 may be miso powder. Here, the miso powder refers to a powder obtained by drying and crushing or grinding the miso. Alternatively, it refers to a powder obtained by making miso fine and dried. By the application of the miso powder, the product has a flavor that is in harmony with the flavor of the edible oil, such as sesame oil, already added or even more. The miso powder may be used by being mixed with other powdery taste products.
[0032]
The powdery taste article 8 may be stuck on both sides of the plate nori 2. In this case, the powdery favorite item 8 is sprayed on each of the front and back of the plate laver 2 having the sesame oil 6 adhered to the front and back, and then heated. Alternatively, the process shown in FIG. 1 is repeated corresponding to the front and back of the laver 2.
[0033]
The plate laver 2 to which edible oil such as sesame oil 6 is attached is immediately after heating, because the attached edible oil is in a high temperature state and does not lose its viscosity. Is also good. In this case, it is preferable that the powdery taste article 8 hardly loses its shape due to heating.
[0034]
The present invention, in addition to plate nori, sea sardines, leafy foods derived from dried white fish formed by shaping white fish into sea sardine, sheet-shaped shrimp dried and shrimp formed into a sheet, yuba, shioka, etc. The present invention is suitably applied to leaf-shaped foods such as plate-shaped dried fish obtained by drying fish into plate-like shape. The flavored leafy food of the present invention in which the powdery palatable product is imparted to the leafy food by the method for producing the flavored leafy food of the present invention has excellent unique flavor and smooth feel, and is stored in an overlapping manner. It is unlikely that adjacent leafy foods will self-wear during the process.
[0035]
Although the embodiments of the flavored foliated food and the method for producing the same of the present invention have been described above, the present invention is implemented in various modified, modified, and modified forms based on the knowledge of those skilled in the art without departing from the spirit of the present invention. And all of these aspects are within the scope of the present invention. For example, as the powdery preference item 8, another powdery preference item may be mixed according to the consumer's preference. Examples of other powdery taste products include, but are not limited to, chili powder, dried sea urchin powder, kelp tea, matcha tea, bonito powder and the like. A palatable seasoning may be added to the components of the powder constituting the powdery taste product 8. In addition, the shape of the particles of the powdery taste article 8 does not matter. For example, it may be formed of granules having a shape such as granules, coarse granules, crushed granules, and ground granules.
[0036]
【The invention's effect】
The seasoned leafy food of the present invention is excellent in unique flavor and smooth feel, and there is little chance that adjacent seaweed will adhere to itself during storage while being superimposed.
[0037]
According to the method for producing a seasoned leaf food of the present invention, a seasoned leaf food excellent in unique flavor and smooth feeling, and having less self-adhesion between adjacent leaf foods while being superimposed and stored, can be used. Can be manufactured stably.
[Brief description of the drawings]
FIG. 1 is a schematic process diagram illustrating a method for producing a seasoned leafy food according to the present invention.
FIG. 2 is a schematic cross-sectional view showing the structure of a processed nori (flavored fried food) of the present invention.
[Explanation of symbols]
2: laver 2a: leafy food with flavor 4: gripping roll 6: sesame oil 7: heating furnace 8: powdery favorite product 12: feed device

Claims (11)

A flavored foliate food product in which a powdery favorite product is adhered to the surface of the foliate food product via edible oil. The flavored leafy food according to claim 1, wherein the edible oil is sesame oil. The flavored leafy food according to claim 1 or 2, wherein the powdery taste product includes a powder obtained by drying a mixture of plum meat and salt. The flavored leafy food according to claim 1 or 2, wherein the powdery taste product includes a powder obtained by mixing and drying a plum meat, a salt, and a juice produced at the time of plum drying. The powdery taste product comprises one or more powders selected from the group consisting of plum meat powder, wasabi powder, shiso powder, sesame powder, sansho powder, yuzu powder, and miso powder. 3. The flavored leafy food according to 1 or 2. The flavored leafy food according to claim 5, wherein the powdery luxury item contains a salt. The flavored leafy food according to any one of claims 1 to 6, wherein the leafy food is a leafy food derived from plate laver or white fish. Preparing a leafy food;
A step of attaching edible oil to at least a part of one side of the leafy food,
A heating step of heating the leafy food to which the edible oil is attached,
An adhering step of adhering a powdery luxury item to the surface of the leafy food to which the edible oil has been adhered. Preparing a leafy food;
A step of attaching edible oil to at least a part of one side of the leafy food,
An adhering step of adhering a powdery luxury item to the surface of the leafy food item to which the edible oil is attached, and a heating step of heating the leafy food item to which the powdery luxury item is attached in the adhering step. A method for producing a seasoned leafy food. The method according to claim 8 or 9, wherein a heating temperature in the heating step is 90 to 280 ° C. The method for producing a seasoned leaf food according to any one of claims 8 to 10, wherein the leaf food is a leaf seafood derived from laver or white fish.

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