JP2005204615A - Method for producing curled dry seaweed - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce a curled dry seaweed without causing the adhesion of the seaweed even containing a large amount of slimy component such as tangle. <P>SOLUTION: The subject method for producing the curled dry seaweed by drying and curling the seaweed containing the slimy component such as tangle comprises a slime-removing step to dry the seaweed containing the slimy component such as tangle, reconstitute the dried seaweed by adding a prescribed amount of water and dehydrate the reconstituted seaweed to remove the slimy component and a curling step to dry the seaweed such as tangle with a rotary drier under rotation to curl the seaweed after the removal of the slimy component by the slime-removing step. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a production method for drying and curling seaweed. In particular, the present invention relates to a production method for drying and curling seaweeds such as kelp having a large amount of slime components.

Conventionally, when seaweed collected from the sea is dried, a rectangular shape with hard corners at the end is easily formed in the drying process. For this reason, when producing industrially continuously, workability | operativity was bad in the filling operation | work which requires fluidity | liquidity.
Then, the manufacturing method of the curl-shaped dry seaweed which improved handling easiness by using wakame as a raw material, rolling and drying is proposed (refer patent document 1). The curled wakame produced by the above production method has a short water reconstitution time when cooking and is used in a wide range of applications such as instant foods.

However, when the above-described method for producing curled dry seaweed is applied to seaweed having a large amount of slimming components such as kelp, there is a disadvantage that seaweeds adhere to each other in the step of drying while rolling. This is because kelp contains a large amount of dietary fiber such as alginic acid or fucoidan, which is a slime component, compared to wakame.
Japanese Patent No. 1444020

  The present invention was devised in view of the above points, and the problem to be solved by the present invention is that even seaweed containing a large amount of slimming components such as kelp can be curled without adhering to each other. It is to obtain dry seaweed.

In order to solve the above problems, the present invention takes the following means.
First, the method for producing curled dry seaweed according to the first invention of the present invention is a production method for drying and curling seaweed as a raw material having a slimming ingredient such as kelp, and the slimming ingredient is After drying seaweeds such as kombu, the predetermined moisture content is added to the dried seaweeds to rehydrate, and then the seaweed that has been rehydrated is dehydrated to remove the slime components, and the slime components A curling step of curling the seaweed by drying the seaweed such as kelp from which the slime component has been removed in the removing step while being rolled by a rotary drier.
According to the first aspect of the present invention, the seaweeds are separated from each other without bonding even if they are dried while being rolled by the next rotary dryer by removing slimming components such as kelp. Can curl.

Next, the method for producing curled dry seaweed according to the second invention of the present invention is the method for producing curled dry seaweed according to the first invention described above, as a pre-process of the slime component removing step, such as kelp. It includes a step of cutting seaweed to a proper size as a cooking material, and a salt removal step of salting and dewatering seaweed such as kelp.
According to the second aspect of the present invention, it is not necessary to cut and salt the seaweed such as kelp before cooking, so that it can be eaten immediately.

Next, the method for producing a curled dry seaweed according to the third invention of the present invention is the method for producing a curled dry seaweed in the first invention or the second invention described above, wherein the drying in the curling step is performed. Primary drying that dries at a temperature that can expand the pores of the cell surface of seaweed such as kelp, and secondary drying that dries at a temperature suitable for moisture evaporation at a lower temperature than the primary drying. It is characterized by being performed by.
According to the third aspect of the present invention, seaweeds such as kelp with expanded cell surface pores are produced in the curling step, so that moisture can easily enter from the cell surface pores of seaweed expanded when reconstituted. , It can shorten the time of water reconstitution of dried kelp.

Next, a method for producing curled dry seaweed according to a fourth aspect of the present invention is the method for producing curled dry seaweed according to any one of the first to third aspects described above, wherein the seaweed is boiled. It is characterized by being salted kelp or boiled kelp.
According to the fourth aspect of the invention, the boiled salted kelp or the boiled kelp can be widely used.

Further, the method for producing a curled dry seaweed of seaweed having a slime component according to the present invention can take the following means in addition to the above means.
First, in the method for producing curled dry seaweed according to any one of the first to fourth inventions described above, means for making the seaweed thinned out can be taken.
According to the above means, thinned kelp can be widely used.

The present invention has the following effects by taking the above-described means.
First, according to 1st invention, after drying seaweeds, such as kelp which has a slimming component, a predetermined water | moisture content is added to the said dried seaweed, water is rehydrated, and also this seaweed rehydrated is further dehydrated and slimmed. A slimming component removing step for removing the components, and a curling step for curling the seaweed by drying the seaweed such as kelp from which the slimming component has been removed in the slimming component removing step while being tumbled by a rotary dryer Thus, the seaweed can be curled in a state where the seaweeds are separated one by one.

Next, according to 2nd invention, it has the process of cut | disconnecting seaweeds, such as kelp, as a cooking material to an appropriate size, and the salt removal process which salt-dehydrates seaweeds, such as kelp, salt content of seaweeds, such as kelp It is possible to make the size easy to eat while adjusting the concentration.
Next, according to the third invention, the drying in the curling step is performed at a temperature at which the pores on the cell surface of seaweed such as kelp can be expanded, compared with the primary drying. By performing secondary drying at a temperature suitable for water evaporation at a low temperature, it is possible to shorten the time for rehydration of curled dry kelp from the time of drying.
Next, according to 4th invention, the said seaweed can be used as a boiled salted kelp or a boiled kelp, and the new utilization method of a boiled salted kelp or a boiled kelp can be provided.

Embodiments of the method for producing curled dry seaweed according to the present invention will be described below.
In addition, embodiment described below is related to kelp among the seaweed which has a slime component.

First, a process for cutting kelp to an appropriate size will be described.
Cut kelp as a raw material into a size that is easy to eat as a cooking ingredient. At this time, it is desirable to cut between 30 mm to 60 mm in length and 30 mm to 60 mm in width. This is because when the thickness is 30 mm or less, there is not much crunch when eating, so that the unique texture of kelp cannot be fully enjoyed. On the other hand, when the thickness is 60 mm or more, it is difficult to eat with one bite, and at the same time, the drying time becomes longer and the workability becomes worse. At this time, the shape of seaweeds such as kelp may be uniform or non-uniform, but it is desirable to make it non-uniform because the taste is good when eating well. Moreover, when it cuts small, since the dry kelp becomes easy to dance in water or hot water at the time of water return, the time of water return can be shortened.
This eliminates the need to cut in advance when cooking kelp at home.

Raw kelp, salted kelp, or boiled kelp can be used as the raw material. If salted kelp can be stored refrigerated, it can be used throughout the year, making it easier to obtain raw materials. Costs can also be reduced by purchasing large quantities when the market price is relatively low. In addition to kelp fronds, original leaf kelp, root kelp, petiole, garashi (temple root) may be used. Here, the original leaf kelp refers to a leaf-like portion near the root kelp. This Motoha kelp was low in value because it faded despite the fact that the taste itself was not different from the frond. However, in this production method, Motoha kelp can also be used effectively as a raw material.
In addition, as a kind of kelp used for this manufacturing method, there are a true kelp, a three stone kelp, a Rishiri kelp, a long kelp, a fine kelp, and other various kelps.

In addition, natural kelp or cultured kelp may be used. Cultured kelp is cheaper than natural products and its production volume is relatively constant, so that low-cost raw materials can be obtained stably. In addition, culture kelp is classified into a culture pigeon and a promotion pigeon depending on the culture method, either of which may be used. In particular, true kelp or Hosme kelp cultivated off the coast of Sanriku are used to thin out extra kelp in order to grow well the kombu as a stock. Such thinned kelp is usually not sufficiently grown and thin, so it is not suitable for dashi and has a limited range of use. In this production method, salted kelp using thinned-out kelp can be used as a raw material, so it can be used for home cooking in a wide range such as seaweed salad and sashimi.
In addition to seaweed, seaweed having a slime component, for example, edible algae such as garlic and mozuku can be used as a raw material.

Next, the salt removal step will be described.
The seaweed, such as cut kelp, and water are mixed to a predetermined salt concentration and then dehydrated. At this time, it is desirable to mix so that the salt concentration is about 1% to 5%. This is because when the salt concentration is 1% or less, it is not possible to feel an appropriate amount of salt during cooking, and it is necessary to add salt. Further, if the salt concentration is 5% or more, the salt concentration is too high, and when cooked as it is, it feels salty.

  This makes it possible to eat kelp immediately without the need for salt removal. Moreover, even if it uses for cooking in a dry state, it can eat with moderate salt adjustment.

  Note that dehydration is not an essential step, and it is possible to dry the kelp as it is with water, but since the drying time is long, it is desirable to dehydrate before drying. As a dehydration method, it is desirable to use a centrifugal dehydrator that does not collapse the kelp and has good operability.

Next, the slime component removing step will be described.
The slime component removing step includes a step of drying the kelp and a step of dehydrating after rehydration.
First, the process of drying kelp will be described.
After the desalting step, the kelp is allowed to stand, and dried with warm air so that sufficient water can escape from the kelp. At this time, the cut kelp may be dried in a separated state, or may be dried in a state where they are adhered to each other. The drying method may be sun or cold air in addition to warm air, but is preferably hot air drying that can be dried in a short period of time without being influenced by the weather.
The drying temperature and time can be appropriately changed as necessary. For example, by drying at 60 ° C. to 80 ° C. for about 6 hours to 8 hours, the water content of the kelp becomes 10% to 15%, and the water is sufficiently removed.

Next, the process of dehydrating after water reconstitution will be described.
After the step of drying the kelp, add water so that the kelp is sufficiently moist. At this time, it is desirable to add from 1 to 7 times as much water to kelp. If the amount is less than the equivalent amount, kelp is not separated well, and if it is more than 1,7 times, the subsequent drying process takes time.
Next, after dewatering the kelp from the kelp, the kelp is separated one by one.
At this stage, the seaweed such as kelp no longer adheres to the slime components, and they do not adhere to each other even if they are rolled and dried in the subsequent steps.
In addition, as a method for separating kelp, it can be performed manually, but it is desirable to use a centrifugal dehydrator because dehydration and separation can be performed simultaneously.

  Here, removing the slime component means removing the slime component to the extent that they are not adhered to each other when they are dried while being rolled by a rotary dryer. Therefore, not all the physiologically active actions of physiologically active substances such as alginic acid and fucoidan contained in the slime component are lost from kelp.

Next, the curling process will be described.
In a rotary drier, the process is to dry the kelp while rolling it. The primary drying is performed at a high temperature to widen the pores on the cell surface of the kelp, and the drying is performed at a temperature suitable for evaporating the water. There is secondary drying.
In the primary drying, it is desirable to dry at 120 to 130 ° C. for 2 to 3 hours. This is because the pores on the cell surface are not sufficiently expanded below 120 ° C., and the quality of kelp is lowered above 130 ° C.
Thereby, the intracellular water | moisture content can be evaporated at a stretch, and the pore of the cell surface of a kelp can be expanded. The kelp with expanded pores on the cell surface can easily allow water to enter the cell, and therefore, the water reconstitution time of the dried kelp can be shortened.

  The kelp dried under the above conditions can be eaten in about 3 to 5 minutes when immersed in hot water. From this, for example, when the curled dry kelp is put in instant noodles, the crunchy crunch can be eaten simultaneously with the noodles. Thereby, it becomes possible to use widely for the instant food which needs to pour hot water for cooking.

In addition, when cooking at home, the water return time can be further shortened by adjusting the drying temperature and drying time. As a result, it can be easily used for home cooking such as salads and sashimi, and new uses of kelp are developed.
In addition, it is also possible to give a bactericidal action by adjusting the said drying temperature and drying time.

  Next, in the secondary drying, the kelp is dried so that the moisture is removed. For example, it can fully dry by drying at 70 to 90 ° C. for 2 to 3 hours.

In the primary drying and the secondary drying, the number of rotations to be rolled can be adjusted as appropriate. However, when the curl is strongly applied, the kelp is shrunk and it takes time to rehydrate. It also looks bad.
For this reason, it is desirable that the rotation is performed in the range of 10 to 20 rpm so that curling suitable for the packing operation is applied and the above-described problems do not occur.
In addition, you may perform disinfection processes, such as steam disinfection, after the said process.

By performing the above steps, the curled dry kelp is completed as a product. Kelp dried into curls can be produced industrially continuously because it has no corners and is fluid. In particular, the workability is good in the filling operation, and the operator can be ensured safety without damaging the hand at the corner.
Moreover, since it is moderately bulky, it looks good.

The method for producing curled dry seaweed of the present invention can be applied to a production method for drying and curling seaweed such as kelp having a large amount of slime components.

Claims (4)

A production method for drying and curling seaweed as a raw material having a slimming component such as kelp,
After drying seaweeds such as kelp having a slime component, the dried seaweed is added with a predetermined moisture to rehydrate, and then the seaweed that has been rehydrated is further dehydrated to remove the slime component, and
The curled dry seaweed, characterized in that it has a curling step of curling the seaweed by drying the seaweed such as kelp from which the slime component has been removed by the rotary drying machine while rolling the seaweed. Manufacturing method. A method for producing a curled dry seaweed according to claim 1,
Curl-like drying characterized by having a step of cutting seaweeds such as kelp to a proper size as a cooking material and a salting step of dewatering seaweeds such as kelp as a pre-process of the slime component removing step A method for producing seaweed. A method for producing curled dry seaweed according to claim 1 or 2,
Drying in the curling step is suitable for primary drying at a temperature at which pores on the cell surface of seaweed such as kelp can be expanded, and for water evaporation at a lower temperature than the primary drying. A method for producing curled dry seaweed, which is performed by secondary drying at a temperature. A method for producing a curled dry seaweed according to any one of claims 1 to 3,
The method for producing curled dry seaweed, wherein the seaweed is boiled salted kelp or boiled kelp.