JP2010029082A - Seasoned laver - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide seasoned laver having novel taste and nutritionally excellent. <P>SOLUTION: The sheet-like seasoned laver is obtained by making powdered shrimp adhere to the surface of a sheet-like laver. The powdered shrimp has a particle size enough to pass through a standard sieve specified in JIS with a sieve opening of 1.68 mm. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a sheet-like seasoned seaweed having a new taste and nutritional value.

Conventionally, a seasoning liquid based on sugar or soy sauce is often used for seasoning sheet-like seasoned seaweed. In addition, those seasoned with spices and seasonings (Patent Document 1 below), those seasoned with sesame oil and salt (Patent Document 2 below), and seasoned with seasoning sauce and vinegar (Patent Document 3 below) are also known. .
JP-A-5-336933 Japanese Patent Laid-Open No. 11-276122 JP 2003-210143 A

  However, the taste of conventional seasoned seaweed was uniform, and the nutritional value did not exceed the original range of nori.

  An object of the present invention is to provide a seasoned seaweed having a new taste and nutritionally superior.

  The present inventor has found that the above problem can be solved by attaching shrimp powder to laver, and has completed the present invention.

  A first invention of the present invention is a sheet-like seasoned seaweed characterized in that shrimp powder adheres to the surface.

  2nd invention of this invention is a sheet-like seasoned seaweed which is a particle size in which shrimp powder passes the JIS standard standard sieve of 1.68 mm of openings in 1st invention.

  3rd invention of this invention is a manufacturing method of the sheet-like seasoning nori characterized by making shrimp powder adhere to the surface of a sheet-like nori using fats and oils or seasoning liquid as an attachment material.

  4th invention of this invention is a manufacturing method of the sheet-like seasoning seaweed which is a particle size in which shrimp powder passes the JIS standard standard sieve of 1.68 mm of meshes in 3rd invention.

  According to the present invention, a seasoned seaweed having a new taste and nutritionally excellent could be obtained.

  The seasoned seaweed of the present invention is suitable for preference from children to adults, and is useful for intake of calcium in snacks, rice, beer snacks and a wide range of situations.

  In addition, when used in rice balls containing shrimp, the seaweed itself contains shrimp, so the flavor of shrimp can be enhanced. Further, even if the shrimp of the ingredients is reduced, the flavor is not impaired as compared with the conventional one, so that the production costs can be reduced by reducing the ingredients.

  The effect of enhancing the flavor of shrimp and the effect of reducing the production cost are not only when the seasoned seaweed of the present invention is used for rice balls, but also for all foods using the seaweed and shrimp as ingredients.

  Although the kind of shrimp used as the raw material of the shrimp powder used in the present invention is not limited, Akiami can be suitably used in terms of taste. In order to make the raw shrimp into powder, the shrimp may be dried and then pulverized. The drying method and the pulverization method are not particularly limited, and any method employed when making food into powder can be employed. Moreover, as a shrimp, you may use what was baked or just dried with hot air etc.

  The particle size of the shrimp powder is not particularly limited as long as it can be attached to the laver. However, the smaller the particle size, the better the adhesion, so it is preferable to use a small particle size. In particular, it is preferable to use a JIS standard standard sieve having a particle size that passes through a 1.68 mm sieve.

  In the present invention, in addition to shrimp powder, any seasoning component can be used for seasoning. Examples of the seasoning component include powder seasonings such as salt and consomme.

  In order to attach the shrimp powder to the surface of the sheet-like seaweed, an oil or a seasoning liquid is used as an attachment material. The fat or seasoning itself helps to add flavor and flavor to the seaweed.

  The type of oil and fat used as the adhering material is not limited. Either a liquid at room temperature or a solid at room temperature can be used. In terms of flavor, sesame oil is preferably used. When using a solid thing, it can be easily made to adhere to a laver by heating and making it a fluid state. When attaching shrimp powder etc. after attaching solid fats and oils, it is necessary to attach shrimp powders etc. while oils and fats are in a fluid state. As fats and oils, those that have been previously blended with seasoning ingredients and those that have been flavored with spices can be used.

  As the seasoning liquid, those generally used for seasoning nori can be used as appropriate. For example, boiled soy sauce and mirin, sugar and spices are added. The use of shrimp dashi as the dashi is preferred in order to emphasize the taste of shrimp in the seasoned seaweed of the present invention.

  Specific methods for attaching shrimp powder and seasoning ingredients include the following methods (1) and (2), but the attachment method is not limited thereto.

  (1) The first method is a method in which oil or fat or seasoning liquid is applied to the surface of a sheet-like seaweed, and shrimp powder or the like is sprayed and adhered thereon.

  The means for applying the oil or seasoning liquid to the surface of the sheet-like nori is not specified, but it is preferable to include these in a cylindrical sponge and apply the sheet-like nori between the two cylindrical sponges. is there.

  In the case of using oils and fats that are solid at room temperature, the oils and fats are heated and attached to the laver as a fluidized state, and shrimp powder and powder seasonings are attached while the oils and fats are in a fluidized state.

  When using the shrimp powder and the powder seasoning together, the shrimp powder and the powder seasoning may be sprayed, or the shrimp powder and the powder seasoning may be sprayed separately. When using a plurality of types of powder seasonings, they may be mixed and sprayed in advance or separately. The order of these spraying is arbitrary.

  (2) The second method is a method in which oil or fat or seasoning liquid and shrimp powder are mixed in advance, and this mixture is applied to the surface of the sheet-like laver. After application, shrimp powder or powder seasoning may be further dispersed and adhered. When using a solid oil and fat at room temperature, heat the mixture and apply it to the laver in a fluidized state. When shrimp powder or powder seasoning is further sprayed after application, it is performed while the oil is in a fluid state.

  The sheet-like nori as a material to which the shrimp powder is attached may be the one before roasting, or the so-called roasted nori after roasting, but it is flavored to use the one after roasting It is preferable for obtaining a good seasoned seaweed.

  After attaching shrimp powder and seasoning ingredients to the laver, it is dried if necessary, and then subjected to cutting and packaging processes to produce a product. When fats and oils are used as the adhering material, the drying step is not essential, but it is preferable to employ the drying step in order to remove moisture absorbed by the laver during seasoning. When the seasoning liquid is used as the adhering material, it is necessary to employ a drying process in order to remove moisture contained in the seasoning liquid. As a drying temperature, 80-300 degreeC is employable, for example.

  Hereinafter, the present invention will be described in more detail by way of examples.

[Example 1]
The present invention was implemented using the apparatus shown in FIG. FIG. 2 is a front view of the apparatus of FIG. 1 as viewed from the upstream side of the sponge roller.

  A sheet-like laver (about 19 cm × 21 cm) was fed on the first belt conveyor L1 from the right end of FIG. The roasted laver on the first belt conveyor L1 was supplied between the upper sponge roller W and the lower sponge roller W ′. Although the left end of the first belt conveyor L1 is wound downward, its illustration is omitted in FIG. The upper sponge roller W and the lower sponge roller W ′ are rotated in opposite directions so as to send laver to the left. As shown in FIGS. 1 and 2, sesame oil was allowed to flow from a plurality of openings of the adhering material supplier 3 and supplied to the upper sponge roller W. By intermittently feeding the laver, the upper sponge roller W and the lower sponge roller W ′ were brought into direct contact, and sesame oil was supplied from the upper sponge roller W to the lower sponge roller W ′. Sesame oil was applied to the upper and lower surfaces of the laver by passing between the upper sponge roller W and the lower sponge roller W ′. The laver coming out of the sponge roller was placed on the second belt conveyor L2 and further transferred to the left. Although the right end of the second belt conveyor L2 is wound downward, the illustration thereof is omitted in FIG.

  A mixture of shrimp powder and salt was sprayed from the spreader 4 on the top surface of the seaweed coated with sesame oil, and the shrimp powder and salt were adhered to the top surface of the seaweed. The mixing ratio of shrimp powder and salt was 3: 1 by weight. As shrimp powder, the brand name “baked shrimp puff” (dried from AkiAmi and cut to a size of about 6 mm) made by Seto Tekko Co., Ltd. is finely crushed and applied to a JIS standard sieve with an opening of 1 mm. The one that passed through the sieve was used.

Next, it was passed through a laver dryer 4 and thermally dried at 185 to 190 ° C. for 7 seconds.
The cross-sectional schematic diagram of the seasoned seaweed obtained is shown in FIG. The obtained seasoned seaweed was excellent in taste and had good adhesion to shrimp powder.

[Comparative Example 1]
As a shrimp powder, the same manufacturing process as Example 1 was adopted except having used the brand name "baked shrimp puff" with the size of about 6 mm without grind | pulverizing.
The shrimp powder did not adhere to the seaweed.

[Example 2]
The same manufacturing process as Example 1 was employ | adopted except having used the seasoning liquid (a unit is a weight part) shown in following Table 1 instead of sesame oil, and sprinkling only shrimp powder from the spreader 3. FIG.

  The obtained seasoned seaweed was excellent in taste and had good adhesion to shrimp powder.

[Comparative Example 2]
As the shrimp powder, the same manufacturing process as in Example 2 was adopted except that the brand name “baked shrimp puff” was used without being pulverized and kept in a size of about 6 mm.
The shrimp powder did not adhere to the seaweed.

The side view of the manufacturing apparatus of the seasoning nori used in the Example is shown. The front view which looked at the apparatus of FIG. 1 from the upstream of the sponge roller is shown. The cross-sectional schematic diagram of one Example of the seasoned seaweed of this invention is shown.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Seaweed supply machine 2 Seaweed baking machine 3 Adhesive material supply machine 4 Spreader 5 Seaweed dryer L1 1st belt conveyor L2 2nd belt conveyor W Upper sponge roller W 'Lower sponge roller X Seaweed Y Sesame oil Z1 Shrimp powder Z2 Salt

Claims (4)

A sheet-like seasoned seaweed characterized in that shrimp powder adheres to the surface. The sheet-like seasoned seaweed according to claim 1, wherein the shrimp powder has a particle size passing through a JIS standard standard sieve having an opening of 1.68 mm. A method for producing a sheet-like seasoned nori, characterized in that shrimp powder is adhered to the surface of a sheet-like nori using an oil or a seasoning liquid as an adhering material. The method for producing a sheet-like seasoned seaweed according to claim 3, wherein the shrimp powder has a particle size passing through a JIS standard standard sieve having an opening of 1.68 mm.

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