JP2014014290A - Seasoned laver and manufacturing method thereof - Google Patents
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本発明は、味付海苔及びその製造方法に関する。 The present invention relates to seasoned seaweed and a method for producing the same.
従来より、種々の味付海苔が知られている。
例えば、海苔の風味とほどよく適合する香味料として、しそ、梅、ごま、わさび、はちみつ、チーズ、バター、ビーフ、エビ、サーモン、シナモン、カレー、ペッパー、パイナップル、アップル、ブルーベリー、シラス、ガーリック、オニオン、ジンジャー、バニラ、ストロベリーが好ましいことが、報告されている（特許文献１）。
また、味付けタレを塗布したのち、粉末酢を散布してなる、酸味と甘味のバランスが程良くとれた甘酢風味味付け海苔が提案されている（特許文献２）。
さらに、味付け海苔の両面に、糖類、野菜、果実、食塩、醤油、香辛料、オイスターエキス等の原材料を調合したお好みソースを塗布し、乾燥して成るお好みソース風味付け海苔が提案されている（特許文献３）。
Conventionally, various seasoned seaweeds are known.
For example, as flavoring that fits well with the flavor of seaweed, shiso, plum, sesame, wasabi, honey, cheese, butter, beef, shrimp, salmon, cinnamon, curry, pepper, pineapple, apple, blueberry, shirasu, garlic, It has been reported that onion, ginger, vanilla and strawberry are preferable (Patent Document 1).
In addition, a vinegar-flavored seaweed with a good balance between sourness and sweetness, which is obtained by spraying powdered vinegar after applying seasoning sauce, has been proposed (Patent Document 2).
Furthermore, there is a proposal of a seasoned seaweed with a taste of sauce, which is prepared by applying a favorite sauce prepared from ingredients such as sugar, vegetables, fruit, salt, soy sauce, spices, oyster extract, etc. on both sides of the seasoned seaweed (Patent Document 3).
一方、燻製風味を与えた種々の食品が提案されている。
一例として、味付けされるとともに表面の粘質物が除去された納豆に、燻液成分が含有されてなる燻製風味納豆が提案されている（特許文献４）。この燻製風味納豆は、燻製特有の風味と香りを有するとともに、納豆独特の粘り気がなく、スナック菓子のように「おやつ」や「おつまみ」として手軽に手で摘んで食することができるものである。
他の例として、燻煙成分添加物を合成調味料とともにスープのベース材に加えて形成したスープと、麺と、任意の具材とを容器に入れて提供可能とした燻製風味のラーメンが提案されている（特許文献５）。
On the other hand, various foods with smoked flavors have been proposed.
As an example, smoked-flavored natto has been proposed in which a sap component is contained in natto that has been seasoned and from which the sticky surface has been removed (Patent Document 4). This smoked-flavored natto has a flavor and aroma peculiar to smoked products, has no stickiness unique to natto, and can be easily picked and eaten as a “snack” or “snacks” like a snack.
Another example is a smoked-flavored ramen that can be provided in a container with soup, noodles, and optional ingredients made by adding a smoke component additive to the base material of the soup together with a synthetic seasoning (Patent Document 5).
和食から洋食への食生活の変化や、少子化に伴う将来的な人口の減少などの事情の下、国内市場を対象に従来と同様な海苔製品を販売するだけでは、今後の海苔業界の発展を期待することはできない。現に、近年、日本国内における海苔の消費量は、頭打ちの傾向にある。海苔業界の今後の発展のためには、海外進出を含めた新たな需要者層の開拓などが求められている。
そこで、本発明は、洋食（例えば、トースト）、和食、中華等のいずれの料理にも組み込むことができ、かつ、従来、海苔を食する習慣のなかった外国人等の嗜好にも合致する新たな風味を有する味付海苔を提供することを目的とする。
The future development of the seaweed industry is as simple as selling traditional seaweed products to the domestic market under circumstances such as changes in eating habits from Japanese food to Western foods and the future population decline due to the declining birthrate. Can't expect. In fact, in recent years, the consumption of laver in Japan has tended to peak. For the future development of the seaweed industry, it is required to develop new consumer groups including overseas expansion.
Therefore, the present invention can be incorporated into any dish such as Western food (for example, toast), Japanese food, Chinese food, etc., and is a new one that matches the tastes of foreigners who have not traditionally eaten nori. It is an object of the present invention to provide a seasoned seaweed having a flavor.
本発明者は、上記課題を解決するために鋭意検討した結果、燻製の風味を有する調味料を用いれば、目的とする味付海苔が得られることを見出し、本発明を完成した。
すなわち、本発明は、以下の［１］〜［７］を提供するものである。
［１］ 燻製の風味を有する調味料を含むことを特徴とする味付海苔。
［２］ 上記調味料が、燻煙の煙成分を含むタレもしくはその乾燥物である上記［１］に記載の味付海苔。
［３］ 上記タレが、醤油を含む水溶性のタレである上記［２］に記載の味付海苔。
［４］ 上記醤油を含む水溶性のタレが、醤油１００重量部、粘性付与物質４０〜１２０重量部、及び、燻液０．１〜１００重量部を含む上記［３］に記載の味付海苔。
［５］ 上記タレが、食用油を含む油性のタレである上記［２］に記載の味付海苔。
［６］ 上記［１］〜［５］のいずれかに記載の味付海苔を製造するための方法であって、燻製の風味を有する調味料を調製する調味料調製工程と、海苔に上記調味料を塗布して、味付海苔を得る調味料塗布工程、を含む味付海苔の製造方法。
［７］ 上記調味料が、燻煙の煙成分及び醤油を含む水溶性のタレであり、上記調味料塗布工程の前に、上記海苔を１５０〜４５０℃で加熱する焼き工程を含み、上記調味料塗布工程の後に、上記調味料を塗布した味付海苔を１５０〜３００℃で加熱する第一の乾燥工程を含む、上記［６］に記載の味付海苔の製造方法。
As a result of intensive studies to solve the above-mentioned problems, the present inventor found that the intended seasoned seaweed can be obtained by using a seasoning having a smoked flavor and completed the present invention.
That is, the present invention provides the following [1] to [7].
[1] A seasoned seaweed comprising a seasoning having a smoked flavor.
[2] The seasoned seaweed according to the above [1], wherein the seasoning is a sauce containing smoke components of smoke or a dried product thereof.
[3] The seasoned seaweed according to the above [2], wherein the sauce is a water-soluble sauce containing soy sauce.
[4] The seasoned seaweed according to the above [3], wherein the water-soluble sauce containing the soy sauce includes 100 parts by weight of soy sauce, 40 to 120 parts by weight of a viscosity-imparting substance, and 0.1 to 100 parts by weight of a mash. .
[5] The seasoned seaweed according to the above [2], wherein the sauce is an oily sauce containing edible oil.
[6] A method for producing the seasoned seaweed according to any one of [1] to [5] above, wherein a seasoning preparation step of preparing a seasoning having a smoked flavor, and the seasoning in the seaweed A method for producing seasoned seaweed, comprising a seasoning application step of applying seasonings to obtain seasoned seaweed.
[7] The seasoning is a water-soluble sauce containing smoke component of soot and soy sauce, and includes a baking step of heating the laver at 150 to 450 ° C. before the seasoning application step, The manufacturing method of the seasoned seaweed as described in said [6] including the 1st drying process which heats the seasoned seaweed which apply | coated the said seasoning at 150-300 degreeC after a seasoning application | coating process.
本発明の味付海苔は、酒のつまみとして、そのまま食したり、おにぎり、チーズ、焼肉、干し肉、焼き魚、魚の干物等に巻いて食したり、野菜サラダに混ぜて食するなどの様々な用途に用いることができる。
特に、本発明の味付海苔は、燻製の風味を有するため、パン（例えば、トースト）、チーズ、ステーキ、サラダ等の洋食の一部や、ご飯（茶碗に盛りつけたもの）、おにぎり、そば、うどん等の和食の一部や、ラーメン、冷やし中華、チャーハン等の中華料理の一部などに組み込むのに適しており、また、海苔を食する習慣のない外国人であっても、高い嗜好性を持って、食材として常用されることが期待される。
また、本発明の味付海苔は、短時間で容易に、しかも低コストで製造することができる。
The seasoned seaweed of the present invention can be eaten as it is as a snack knob, wrapped in rice balls, cheese, yakiniku, dried meat, grilled fish, fish dried fish, etc., mixed with vegetable salad, etc. Can be used.
In particular, the seasoned seaweed of the present invention has a smoked flavor, so a portion of Western food such as bread (for example, toast), cheese, steak, salad, rice (what is served in a bowl), rice ball, soba, It is suitable for incorporation into some Japanese dishes such as udon, and some Chinese dishes such as ramen, chilled Chinese and fried rice, and even for foreigners who are not accustomed to eating seaweed It is expected that it will be used as a food.
Moreover, the seasoned seaweed of the present invention can be produced easily in a short time and at low cost.
本発明の味付海苔は、燻製の風味を有する調味料を含むものである。
ここで、燻製の風味とは、ヒッコリー等の木材を高温で加熱した際に発生する煙を、獣肉、魚肉等の食材に接触させて風味付けをした際に得られる独特の風味をいう。
燻製の風味を有する調味料の好ましい例としては、良好な燻製の風味を得る観点から、燻煙の煙成分を含むタレもしくはその乾燥物が挙げられる。
ここで、燻煙の煙成分を含むタレとしては、醤油を含む水溶性のタレ、食用油を含む油性のタレ等が挙げられる。
燻煙の煙成分を含むタレの乾燥物としては、燻煙の煙成分及び醤油を含む水溶性のタレから水分を除去してなるものが挙げられる。水分の除去は、通常、加熱によって行なわれる。
The seasoned nori of the present invention includes a seasoning having a smoked flavor.
Here, the smoked flavor refers to a unique flavor obtained when the smoke generated when a wood such as hickory is heated at a high temperature is brought into contact with food such as animal meat or fish meat.
A preferable example of the seasoning having a smoked flavor is a sauce containing smoke components of smoke or a dried product thereof from the viewpoint of obtaining a good smoked flavor.
Here, examples of the sauce containing smoke component of soot include water-soluble sauce containing soy sauce, oily sauce containing edible oil, and the like.
Examples of the dried sauce containing the smoke component of soot include those obtained by removing moisture from the water-soluble sauce containing the smoke component of smoke and soy sauce. The removal of moisture is usually performed by heating.
燻煙の煙成分とは、ヒッコリー等の木材を高温で加熱した際に発生する煙の中に含まれる成分であり、例えば、カルボニル化合物、フェノール化合物、有機酸等によって構成される。
燻煙の煙成分を得るための木材としては、ヒッコリー、サクラ、クヌギ、ナラ、ブナ、カシ（オーク）等が挙げられる。
木材の高温での加熱は、煙の量を増大させる観点から、好ましくは、不完全燃焼の雰囲気下で行なわれる。
なお、本明細書中、燻煙とは、木材を燃焼させて発生させた煙を、食材に接触させて、食材への風味付けを行なう食品加工の工程をいう。ただし、本発明における「燻煙の煙成分」は、木材を燃焼させて発生させた煙に含まれる成分を、任意の手段（例えば、後述の水による吸収）で回収すれば得られるものであり、煙を食材に実際に接触させることを前提とするものではない。
The smoke component of soot is a component contained in smoke generated when wood such as hickory is heated at a high temperature, and is composed of, for example, a carbonyl compound, a phenol compound, an organic acid, or the like.
Examples of the wood for obtaining the smoke component of soot include hickory, cherry, kunugi, oak, beech, oak (oak) and the like.
From the viewpoint of increasing the amount of smoke, the heating of the wood at a high temperature is preferably performed in an atmosphere of incomplete combustion.
In the present specification, smoke refers to a food processing step in which smoke generated by burning wood is brought into contact with a food material to flavor the food material. However, the “smoke smoke component” in the present invention can be obtained by collecting components contained in smoke generated by burning wood by any means (for example, absorption by water described later). It is not premised on the actual contact of smoke with food.
本発明において、調味料に燻製の風味を与えるための燻煙の煙成分を含む材料として、木材を燃焼させて発生させた煙を、水を含む水溶液（水、または、水と他の成分を含むもの）、または、食用油と接触させることによって得た液状物や、木材を燃焼または乾留して得た留出分を用いることができる。
ここで、水溶液中の他の成分としては、醤油、砂糖、みりん、酒、食塩、だし、発酵調味料等が挙げられる。なお、醤油等の他の成分は、燻煙の煙成分を含む材料とは別に準備して用いることもできる。
食用油としては、コーン油、ごま油、なたね油、オリーブ油等の植物油や、ラード等の動物油が挙げられる。これらの各種の油は、１種を単独で用いてもよいし、２種を組み合わせて用いてもよい。例えば、コーン油となたね油の混合物や、コーン油とラードの混合物等を用いることができる。
なお、実用上、燻煙の煙成分を含む材料としては、上述の煙と接触させて得た液状物、または留出分に対して、フィルターに通過させるなどの処理を加えて、各種の異物や有害物を除去したものが用いられる。
In the present invention, as a material containing smoke components of smoke for giving smoked flavor to the seasoning, smoke generated by burning wood is used as an aqueous solution containing water (water or water and other components). Or a liquid obtained by contacting with edible oil, or a distillate obtained by burning or dry distillation of wood.
Here, as other components in the aqueous solution, soy sauce, sugar, mirin, sake, salt, dashi, fermented seasoning and the like can be mentioned. In addition, other components, such as soy sauce, can also be prepared and used separately from the material containing the smoke component of smoke.
Edible oils include vegetable oils such as corn oil, sesame oil, rapeseed oil and olive oil, and animal oils such as lard. These various oils may be used individually by 1 type, and may be used in combination of 2 types. For example, a mixture of corn oil and rapeseed oil or a mixture of corn oil and lard can be used.
In practice, the material containing smoke component of soot is a liquid material obtained by contact with the above-mentioned smoke, or a distillate is subjected to a treatment such as passing it through a filter, and various foreign matters. Or from which harmful substances have been removed.
燻煙の煙成分を含む材料は、市販品として入手することができる。
水溶液の形態の市販品としては、「スモークＥＺ−Ｈ」（商品名；レッドアロー社製）、「スモークＥＺ−Ａ」（商品名；レッドアロー社製）等が挙げられる。
油性の液状物の形態の市販品としては、「スモークＥＺ−オイルＢ」（商品名；レッドアロー社製）等が挙げられる。
粉末の形態の市販品としては、「チャーデックスＨ」（商品名；レッドアロー社製）等が挙げられる。
なお、「スモークＥＺ−Ｈ」、「スモークＥＺ−Ａ」、「スモークＥＺ−オイルＢ」、「チャーデックスＨ」は、いずれも、ヒッコリーに由来する煙成分を含む。
The material containing the smoke component of soot can be obtained as a commercial product.
Examples of commercially available products in the form of an aqueous solution include “Smoked EZ-H” (trade name; manufactured by Red Arrow), “Smoked EZ-A” (trade name; manufactured by Red Arrow), and the like.
As a commercially available product in the form of an oily liquid, “smoked EZ-oil B” (trade name; manufactured by Red Arrow Co., Ltd.) and the like can be mentioned.
Examples of commercially available powders include “Chardex H” (trade name; manufactured by Red Arrow).
Note that “smoked EZ-H”, “smoked EZ-A”, “smoked EZ-oil B”, and “chardex H” all include smoke components derived from hickory.
燻煙の煙成分を含むタレが、醤油を含む水溶性のタレである場合、タレは、例えば、醤油、粘性付与物質、及び、燻液を混合することによって得ることができる。
ここで、粘性付与物質とは、タレの粘度を高めて粘性（とろみ）を与えるためのものであり、例えば、砂糖、水あめ、デキストリン等が挙げられる。
粘性付与物質の量は、醤油１００重量部に対して、好ましくは４０〜１２０重量部、より好ましくは４０〜７０重量部である。該量が４０重量部未満では、タレの粘性が不足することがある。該量が１２０重量部を超えると、べたつきが生じることがある。
また、燻液の量は、醤油１００重量部に対して、好ましくは０．１〜１００重量部、より好ましくは１〜１０重量部である。該量が０．１重量部未満では、燻製の風味が不足することがある。該量が１００重量部を超えると、酸味及び雑味が強くなり、味付海苔としての良好な風味が損なわれることがある。
醤油及び燻煙の煙成分を含む水溶性のタレの好ましい一例としては、醤油１００重量部、砂糖４０〜７０重量部、及び、燻液１〜１０重量部を含むものが挙げられる。
When the sauce containing the smoke component of soot is a water-soluble sauce containing soy sauce, the sauce can be obtained, for example, by mixing soy sauce, a viscosity-imparting substance, and soot.
Here, the viscosity-imparting substance is for increasing the viscosity of the sauce to give viscosity (thickness), and examples thereof include sugar, starch syrup, and dextrin.
The amount of the viscosity-imparting substance is preferably 40 to 120 parts by weight, more preferably 40 to 70 parts by weight with respect to 100 parts by weight of soy sauce. When the amount is less than 40 parts by weight, the viscosity of the sauce may be insufficient. If the amount exceeds 120 parts by weight, stickiness may occur.
Moreover, the amount of the syrup is preferably 0.1 to 100 parts by weight, more preferably 1 to 10 parts by weight with respect to 100 parts by weight of soy sauce. If the amount is less than 0.1 part by weight, the smoked flavor may be insufficient. When the amount exceeds 100 parts by weight, the sourness and miscellaneous taste become strong, and the good flavor as seasoned nori may be impaired.
Preferable examples of the water-soluble sauce containing soy sauce and smoke smoke components include those containing 100 parts by weight of soy sauce, 40 to 70 parts by weight of sugar, and 1 to 10 parts by weight of smoked liquid.
次に、本発明の味付海苔の製造方法について説明する。
本発明の味付海苔の製造方法の一例は、燻製の風味を有する調味料を調製する調味料調製工程と、海苔を加熱する焼き工程と、焼き工程を経た後の海苔に上記調味料を塗布して、味付海苔を得る調味料塗布工程と、調味料を塗布した味付海苔を加熱する第一の乾燥工程を含む。
ここで、焼き工程の加熱温度は、好ましくは１５０〜４５０℃、より好ましくは２００〜４００℃、特に好ましくは２５０〜３５０℃である。該温度が１５０℃未満では、焼きが不足して、焼けているところと焼けていないところが、まだらに混在することがある。該温度が４５０℃を超えると、海苔が焦げて収縮が始まることがある。
焼き工程の加熱時間は、好ましくは５〜２０秒、より好ましくは７〜１５秒、特に好ましくは８〜１２秒である。加熱時間が５秒未満では、焼きが不足して、焼けているところと焼けていないところが、まだらに混在することがある。加熱時間が２０秒を超えると、海苔が焦げて収縮が始まることがある。
Next, the manufacturing method of the seasoned seaweed of this invention is demonstrated.
An example of the method for producing seasoned seaweed of the present invention is a seasoning preparation step for preparing a seasoning having a smoked flavor, a baking step for heating the nori, and applying the seasoning to the nori after the baking step And the seasoning application process which obtains seasoned nori and the 1st drying process of heating seasoned nori which applied seasoning are included.
Here, the heating temperature in the baking step is preferably 150 to 450 ° C, more preferably 200 to 400 ° C, and particularly preferably 250 to 350 ° C. If the temperature is less than 150 ° C., the baking is insufficient, and the portion that is burnt and the portion that is not burnt may be mixed in the mottle. When the temperature exceeds 450 ° C., the seaweed may burn and shrinkage may begin.
The heating time in the baking step is preferably 5 to 20 seconds, more preferably 7 to 15 seconds, and particularly preferably 8 to 12 seconds. When the heating time is less than 5 seconds, the baking is insufficient, and the portion that is burnt and the portion that is not burnt may be mixed. If the heating time exceeds 20 seconds, the seaweed may burn and shrinkage may begin.
第一の乾燥工程の加熱温度は、好ましくは１５０〜３００℃、より好ましくは１８０〜２５０℃、特に好ましくは１８０〜２２０℃である。該温度が１５０℃未満では、乾燥不足で、べたつきが生じることがある。該温度が３００℃を超えると、タレが焦げることがある。なお、第一の乾燥工程における加熱によって、タレは、乾燥物となる。
第一の乾燥工程の加熱時間は、好ましくは５〜２０秒、より好ましくは６〜１５秒、特に好ましくは８〜１２秒である。加熱時間が５秒未満では、乾燥不足で、べたつきが生じることがある。加熱時間が２０秒を超えると、タレが焦げることがある。
The heating temperature in the first drying step is preferably 150 to 300 ° C, more preferably 180 to 250 ° C, and particularly preferably 180 to 220 ° C. If the temperature is less than 150 ° C., the drying may be insufficient and stickiness may occur. When the temperature exceeds 300 ° C., the sauce may be burnt. Note that the sauce is dried by heating in the first drying step.
The heating time of the first drying step is preferably 5 to 20 seconds, more preferably 6 to 15 seconds, and particularly preferably 8 to 12 seconds. If the heating time is less than 5 seconds, stickiness may occur due to insufficient drying. When the heating time exceeds 20 seconds, the sauce may burn.
本発明においては、第一の乾燥工程の後に、第二の乾燥工程を設けることができる。
第二の乾燥工程は、例えば、第一の乾燥工程で得られた味付海苔を、複数枚（例えば、４枚）重ね合わせた後、適宜の大きさ（例えば、４切サイズ）に裁断する前に、重ね合わせた味付海苔同士の付着を防止するために、さらに乾燥させるものである。
第二の乾燥工程の加熱温度は、味付海苔同士の付着の防止等の観点から、好ましくは４０〜２００℃、より好ましくは６０〜１５０℃、特に好ましくは７０〜１２０℃である。
第二の乾燥工程の加熱時間は、味付海苔同士の付着の防止等の観点から、好ましくは６０〜２４０秒、より好ましくは１００〜２００秒、特に好ましくは１２０〜１８０秒である。
In the present invention, a second drying step can be provided after the first drying step.
In the second drying step, for example, a plurality of pieces (for example, four pieces) of the seasoned seaweed obtained in the first drying step are overlapped, and then cut into an appropriate size (for example, a four-cut size). Before drying, in order to prevent adhesion between the seasoned seaweeds stacked, they are further dried.
The heating temperature in the second drying step is preferably 40 to 200 ° C, more preferably 60 to 150 ° C, and particularly preferably 70 to 120 ° C, from the viewpoint of preventing adhesion of seasoned seaweeds.
The heating time in the second drying step is preferably 60 to 240 seconds, more preferably 100 to 200 seconds, and particularly preferably 120 to 180 seconds from the viewpoint of preventing adhesion between seasoned seaweeds.
味付海苔は、例えば、全型に対して４切サイズにカットすることによって、ちょうど食パン（例えば、トースト）に合う大きさとなる。 For example, the seasoned seaweed is cut into a size of 4 cuts for all types, so that the seasoned seaweed becomes a size that just fits bread (for example, toast).
［実施例１］
醤油１００重量部と、砂糖５６重量部と、燻液（水溶性スモークフレーバー、商品名：スモークＥＺ−Ｈ、レッドアロー社製）３重量部を混合して、燻煙の煙成分及び醤油を含む水溶性のタレを得た。
一方、原料である海苔を２８６℃で１０秒、加熱した後、この海苔の両面に、上記水溶性のタレを塗布した。塗布量は、両面の合計の量として、１．４ｇ／全型であった。
次いで、タレが塗布された海苔を、１８６℃で１０秒、加熱して、タレの水分を除去し、味付海苔を得た。その後、得られた味付海苔を４枚重ね合わせた後、８７℃で９０秒、加熱した。加熱後の味付海苔（全型）を４切サイズにカットして、包装前の味付海苔（最終製品）を得た。
[Example 1]
100 parts by weight of soy sauce, 56 parts by weight of sugar, and 3 parts by weight of smoked liquid (water-soluble smoked flavor, product name: smoked EZ-H, manufactured by Red Arrow) are mixed to contain the smoke component of smoke and soy sauce. A water-soluble sauce was obtained.
On the other hand, the nori as a raw material was heated at 286 ° C. for 10 seconds, and then the water-soluble sauce was applied to both sides of the nori. The coating amount was 1.4 g / all type as the total amount on both sides.
Next, the seaweed coated with sauce was heated at 186 ° C. for 10 seconds to remove moisture from the sauce and obtain seasoned nori. Then, after superposing four pieces of the obtained seasoned seaweed, it was heated at 87 ° C. for 90 seconds. The seasoned seaweed (all types) after heating was cut into 4 cut sizes to obtain seasoned seaweed (final product) before packaging.
［実施例２］
原料である海苔を２４５℃で１０秒、加熱した後、この海苔の両面に、燻煙の煙成分を含む食用油（ごま油）からなるタレを塗布し、味付海苔を得た。塗布量は、両面の合計の量として、１．０ｇ／全型であった。次いで、得られた味付海苔（全型）を４切サイズにカットして、包装前の味付海苔（最終製品）を得た。
[Example 2]
The nori serving as a raw material was heated at 245 ° C. for 10 seconds, and then a sauce made of cooking oil (sesame oil) containing smoke components of smoke was applied to both sides of the nori to obtain a seasoned nori. The coating amount was 1.0 g / all type as the total amount on both sides. Next, the obtained seasoned seaweed (all types) was cut into 4 cut sizes to obtain seasoned seaweed (final product) before packaging.
実施例１〜２のいずれの味付海苔についても、食したときに、燻製の風味が感じられた。
特に、実施例１では、燻製の風味が強く感じられるとともに、この燻製の風味と醤油ベースの風味とが相乗的に嗜好性を高めていた。一方、実施例２では、燻製の風味が弱く、実施例１に比べて、嗜好性を高める程度は小さかった。
About any seasoned seaweed of Examples 1-2, when it ate, smoked flavor was felt.
In particular, in Example 1, the smoked flavor was strongly felt, and the smoked flavor and the soy sauce-based flavor were synergistically enhanced. On the other hand, in Example 2, the smoked flavor was weak, and compared with Example 1, the degree to which palatability was improved was small.
Claims (7)
燻製の風味を有する調味料を調製する調味料調製工程と、
海苔に上記調味料を塗布して、味付海苔を得る調味料塗布工程、
を含む味付海苔の製造方法。 A method for producing the seasoned seaweed according to any one of claims 1 to 5,
A seasoning preparation step for preparing a seasoning having a smoked flavor;
A seasoning application process for obtaining seasoned seaweed by applying the above seasoning to nori
A method for producing seasoned seaweed.
上記調味料塗布工程の前に、上記海苔を１５０〜４５０℃で加熱する焼き工程を含み、
上記調味料塗布工程の後に、上記調味料を塗布した味付海苔を１５０〜３００℃で加熱する第一の乾燥工程を含む、請求項６に記載の味付海苔の製造方法。 The seasoning is a water-soluble sauce containing smoke component and soy sauce of smoke,
Before the seasoning application step, including a baking step of heating the laver at 150 to 450 ° C.,
The manufacturing method of the seasoned seaweed of Claim 6 including the 1st drying process which heats the seasoned seaweed which apply | coated the said seasoning at 150-300 degreeC after the said seasoning application process.
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| JP2002300846A (en) * | 2001-04-04 | 2002-10-15 | Showa Denko Plastic Products Co Ltd | Method for food processing/preservation and processed food |
| JP2005143355A (en) * | 2003-11-13 | 2005-06-09 | Kume Quality Prod Kk | Smoke-flavored fermented soybean and method for producing the same |
| JP2011147359A (en) * | 2010-01-19 | 2011-08-04 | Hamaotome Co Ltd | Method for producing vinegar granule, vinegar granule, and vinegar granule-attached laver |
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| JPS5130185U (en) * | 1974-08-22 | 1976-03-04 | ||
| JPS59140865A (en) * | 1983-01-27 | 1984-08-13 | Tabata Noriten:Kk | Seasoned dry laver sheet and its preparation |
| JPS62151165A (en) * | 1985-12-23 | 1987-07-06 | Katsuyoshi Arai | Processed laver food and production thereof |
| JPS62179362A (en) * | 1986-02-01 | 1987-08-06 | Yamasa Watanabe Seimen:Kk | Production of smoked konjak |
| JP3096516B2 (en) * | 1992-03-19 | 2000-10-10 | 日本バルカー工業株式会社 | Gland packing |
| JP3150847B2 (en) * | 1994-05-23 | 2001-03-26 | 小糸工業株式会社 | Front row seats |
| JP2002300846A (en) * | 2001-04-04 | 2002-10-15 | Showa Denko Plastic Products Co Ltd | Method for food processing/preservation and processed food |
| JP2005143355A (en) * | 2003-11-13 | 2005-06-09 | Kume Quality Prod Kk | Smoke-flavored fermented soybean and method for producing the same |
| JP2011147359A (en) * | 2010-01-19 | 2011-08-04 | Hamaotome Co Ltd | Method for producing vinegar granule, vinegar granule, and vinegar granule-attached laver |
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