JP2006187287A - Method for producing dried laver product stuck with grain flour paste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a dried laver product stuck with grain flour paste, delicious without discoloration and free from being transformed into an undesired form. <P>SOLUTION: This method for producing the dried laver product comprises making laver by straining from a suspended state, sticking with grain flour paste followed by peeling off a laver sheet body from a straining surface (screen or net surface), and then performing hot air drying or sun drying followed by peeling the dried laver product from the straining surface. The grain flour paste is previously added with spice and other seasoning. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a dried laver product pasted with flour paste. Specifically, it relates to a dry food called “boogak” in Korean. "Bugaku" is a dried food made by applying cereal paste such as glutinous rice paste to plant foods such as laver, potato, sesame leaves, etc. Or food fried in oil. In particular, laver (kim-boogak) was applied to the laver with flour paste seasoned with seasonings such as condiments, and in some cases dried with sesame or chili powder It is a dried nori product. Similarly, it may be baked or fried in oil. Nori Bugakaku is one of the traditional Korean foods for preservation.

  In more detail, the present invention is, after paper making, that is, like paper making, after making paper from a suspended material, This is a method for producing a dried nori product by carrying out the above-mentioned gluing without peeling off the nori from the paper net.

  Nori contains the most agar, which is a carbohydrate, and in addition, hemicellulose, sorbitol, dulcitol, and the like are included. In particular, the seaweed contains about 30 to 40% of proteins such as essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, and tryptophan, while containing almost no fat.

  Like other seaweeds, nori is rich in carotene with minerals such as sodium, potassium, calcium, phosphorus, and iron, so it is not only a good source of vitamin A, but also riboflavin, niacin ( Nicotinic acid), vitamin C, etc. are also relatively abundant. In addition, glycine is an amino acid that has a unique color due to the red pigment fuco erythrobin and has a unique taste and aroma due to dimethyl sulfide. Because it contains alanine, it has a rich flavor.

  Nori has the effect of absorbing essential fatty acids and enhancing vision and appetite, and is known to have anti-cancer effects and prevent various diseases such as arteriosclerosis and stroke. This is one of the foods people like to eat.

  However, when stored at room temperature, the seaweed has a disadvantage in that the color changes to red and the flavor is impaired, so that careful attention must be paid to the storage. The food made to overcome these disadvantages is the above-mentioned seaweed “Bugaku”.

On the other hand, in the conventional method for producing such nori seaweed bug, Korea patent application publication 1996-28843 (manufacturing method of nori seaweed buggaku) and Republic of Korea patent application publication 2004-67182 (method of producing kimchi-flavored nori seaweed bugagu The method presented in Nori (Borigaku made by) is the mainstream. In these conventional methods, after the paper making and drying steps, that is, after a sheet of laver is formed and dried by a normal method, the resulting dried laver sheet itself is glued with flour paste, or one dried After pasting the seaweed sheet, another laver sheet is pasted.
Korea Patent Application Publication 1996-28843 Korea Patent Application Publication 2004-67182

  The conventional manufacturing method includes many problems as follows.

  First, conventionally, since the pasting and drying steps are performed on the dried nori sheet, the area (or size) of the dried nori sheet is reduced. In addition, the shape of the obtained dried nori product is not only distorted and wrinkled, but also the color, aroma and taste of the nori product are changed.

  Secondly, conventional glued dried seaweed products (boiled laver) cannot be molded into the shape desired by the consumer and cannot be mass-produced, resulting in higher product costs and confectionery (or other snacks) ) Loses the competition.

  Thirdly, since the pasted dried laver product (boiled laver) is severely deformed in order to perform pasting in a completely dried state, it has not been commercialized as a mass-produced product. In particular, it was difficult to make products such as snacks for children, confectionery, and snacks.

  Therefore, the purpose of the present invention is not to impair the unique color, aroma and taste of the seaweed itself, and also to prevent the shape of the resulting glued dried seaweed product from deviating from the predetermined one. It is to facilitate commercialization. Another object of the present invention is to make it possible to easily produce a variety of glued dried laver products from the top to the bottom.

  After paper making, before the sheet material of nori is peeled off from the paper making surface ("spreading" or the net surface), pasting is performed with flour nori. In particular, the laver sheet is glued immediately before any part of it is dried. At this time, the gluing operation is performed after the water content becomes a level that does not collapse or peel off. Then, the seaweed sheet molded body after pasting is dried with hot air or air dried, and then separated from the paper making surface and packaged.

  Firstly, the unique color, aroma and taste of the seaweed itself can be kept as it is, and in particular, the phenomenon of shrinking the area of the glued dried seaweed product or distorting or wrinkling the shape can be prevented. .

  Secondly, since it is crisp and crispy with a paste-dried dried seaweed product, it is preferred by both men and women and can be used for various food applications. Moreover, since it can be formed in various shapes, it is possible for consumers to receive attention not only as a side dish but also as snacks, confectionery and snacks.

  Third, mass production is possible and cost savings can be achieved, thus dominating competition with confectionery.

  Hereinafter, preferred embodiments will be described in order to specifically describe the present invention. However, the preferred embodiments of the present invention described below are not intended to limit the technical scope of the present invention, but make the present invention clearer and more clear to those skilled in the art to which the present invention belongs. This is for easy explanation.

  First, according to the manufacturing method presented in the present invention, after the paper making operation, the laver sheet body is not peeled off from the paper making surface (hereinafter referred to as “kojiri”), and then the paste is immediately glued, followed by hot air drying or natural drying. Then, the paper making surface and the laver sheet are separated and packaged. That is, the most important thing in the production method of the present invention is to apply glue immediately before peeling the seaweed from the cocoon. Desirably, it is best to apply glue before a portion of the paper-shaped nori dries, or if the nori does not come off even if gently rubbed on the back of the hand, the best results will be obtained. Obtainable.

  In addition, as an additive to be added to the flour paste during the pasting operation, natural seasonings (e.g. garlic, miso, ginger, mushrooms, kelp, wakame, various Chinese herbal medicines, salted, neat soy sauce, soy sauce, etc.) or Examples include beans such as soybeans that supplement the nutrients lacking seaweed. The usual additive used when making a confectionery may be used as needed.

In particular, in the present invention, experiments were conducted as shown in Table 1 below in order to verify the effect of making a dried dried laver product by gluing without peeling the laver sheet from the tension after paper making. Here, papermaking and drying were performed by the method described in Example 1 described later. That is, after paper making by a normal paper making machine, it was dried for a predetermined time in a hot air drying furnace maintained at 39 ° C. while being stuck to the tension. As the flour paste, glutinous rice flour obtained by sufficiently kneading 4 times hot water (water content of about 400%) was used. For the reason described later, the tension was inclined at 45 ° with respect to the horizontal plane in the drying furnace. Further, the tension was inclined at about 45 to 80 ° with respect to the horizontal plane during the coating operation.

  After passing the drying time of Table 1 above, water was applied to the “first seaweed”, “second seaweed” and “third seaweed” and dried again. The second seaweed was known to be an advanced product, the second seaweed was an intermediate product, and the third seaweed was a lower product.

  In addition, the surface of the nori sheet body that had undergone the above-described experiment was desirably coated with glue by hand on the nori sheet body that is attached to the tension. In the case of the “0th seaweed” sheet (water content: about 900%), the molded seaweed sheet was broken or peeled off due to the glue. In addition, the “first nori” sheet (water content of about 560%), the “second nori” sheet (water content of about 220%) and the “third nori” sheet (water content of about 5%) In some cases, the application of flour paste was easy. However, if the dried third laver product was glued to the “third nori” sheet (water content of about 5%), the resulting product was not glossy.

  Furthermore, in the present invention, when trying to obtain a green glued dried nori product through the above experimental results, the glue is applied before reaching the “second nori” state (water content of about 220%). It turned out to be the most ideal. It was also found that the quality of the paste-dried dried nori product can be evenly produced from the highest grade to the lowest grade, particularly depending on the dry state (ie, the water content contained in the nori).

  Summarizing the evaluation results of the above application experiments, it can be said that it is preferable to apply the flour paste in a state where the moisture content of the laver sheet on the tension is about 250 to 750%. Considering that a high quality nori sheet was obtained from the “first nori” sheet body, the preferred moisture content at the time of application is about 400 to 650%.

  On the other hand, in the present invention, a flour to which seasoning has been added (the above-mentioned spicy glutinous rice flour, rice flour, or a mixture of these flours, or a mixture thereof), for example, flour: water = 1: 4 ratio. Use flour paste obtained by mixing (water content of about 400%). As the moisture content of the flour paste, for example, 200 to 400% can be suitably used. In order to prevent the flour paste from flowing by gravity when applying such flour paste to the laver sheet attached to the tension, in the drying room, the tension is applied to the horizontal plane. It has been found that it is preferable to incline to about 0 ° (for example, 40 to 50 °). In addition, it has been known that it is preferable to tilt the tension to about 45 to 80 ° during the coating operation. At this time, if the water of the flour paste is reduced to the maximum extent that does not hinder the product when making the above-mentioned paste-dried laver product, for example, if the flour paste having a moisture content of 200 to 300% is used, as described above There was no need to make a drying chamber with a slanted upholstery.

  Finally, according to the present invention, it is only necessary to create a nori pattern on triangles, stars, hearts, etc. at the time of papermaking (or at the time of molding), and the shape of dried nori products can be diversified naturally. . This is because gluing is performed without peeling off the seaweed sheet from the tension.

  Hereinafter, the present invention will be described in detail based on preferred embodiments, but the present invention is not limited to the embodiments.

  After the seaweed collected from the sea was stored in a storage tank, the seaweed in the storage tank was moved to a high-speed laver cutter through a pipe. Thereafter, the seawater was dehydrated by the cutting machine, and the laver was cut to a certain length.

  Next, while washing the cut nori, it was moved to a nori ripening machine via piping along with clean water. And this was again moved to the compounding machine via piping, and was dehydrated. After this, the dehydrated laver and water reach the paper machine along the pipe, and the seaweed was formed with this paper machine. At this time, the thickness of the laver was determined by the mixing ratio of water.

  Thereafter, the formed seaweed was pressure-bonded with a sponge without being peeled off from the tension and dehydrated, and then the seaweed sheet attached to the tension was glued. At this time, the pasting work is all from the seaweed in the state of sticking, preferably from the seaweed that contains moisture (i.e., the seaweed that has undergone only the dehydration process) to the dried seaweed that has undergone the drying process step by step. The seaweed was glued. In addition to the additives described above, glutinous rice flour, rice flour, and wheat flour were selected and mixed as the composition used during the gluing operation, or these were used individually.

  Next, the laver (preferably, laver attached to the cocoon) having been subjected to the above-mentioned gluing was dried in a hot air drying oven at 39 ° C. for about 2 hours and 20 minutes. At this time, the laver attached to the cocoon can be naturally dried for 7 to 8 hours without using the hot air drying furnace.

  Finally, the dried glued dried laver product was separated from the cocoon and then packaged. At this time, the paste-dried laver product that was not completely dried was dried again and packaged.

  The seaweed collected from the sea was cut with a laver cutting machine, placed in a basket and washed, and then mixed with clean water and molded on a cocoon.

  After that, place the tension with the molded seaweed so that it tilts at about 80 ° and let it dehydrate for 3 to 4 hours (or after dehydrating for about 5 minutes with a centrifugal dehydrator) This was again air dried for 1-5 hours. Then, when the seaweed attached to the above-mentioned seaweed was gently rubbed with the back of the operator's hand, the seaweed was not separated, and was glued.

  Finally, the pasted and dried laver product was naturally dried, and then the pasted and dried laver product was pulled away from the cocoon and packaged into a product.

  On the other hand, in order to store the glued dried nori product produced as described above for a long period of time, the moisture is kept at 7% or less and stored at a low temperature like ordinary dried nori. This is to sell glued dried seaweed products that are produced only in one season throughout the year.

  In addition, if the glued dried nori product is fried and then treated with lactose, the child can eat it as a snack like a confectionery, and the glued dried nori product can be baked without frying. In addition, it can be eaten in miso soup, soup, rice cake soup, etc. instead of seasoned nori powder, and the texture of the glued dried nori product can be felt as it is.

Claims (3)

Move the seaweed stored in the storage tank to a laver high-speed cutting machine, dewater the seawater with this cutting machine, cut the seaweed, perform washing and dehydration again, then use the paper machine to remove the laver sheet After molding
Glued dry seaweed characterized in that, after peeling the nori sheet from the paper making surface, the pasting work is performed with flour paste and dried, and then the dried nori product is peeled off from the paper making surface. Product manufacturing method.   According to the required product grade and other required properties, a predetermined moisture content level for the pasting is obtained, and the laver sheet body reaches a predetermined moisture content level by drying or dehydration. The method for producing a paste-dried laver product according to claim 1, wherein the paste is immediately performed. A paste-dried laver product produced by the method according to claim 1 or 2.