JP2016192905A - Seasoned dried kelp - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide seasoned dried kelp having powdery seasoning stably deposited on a surface of raw-material seasoned dried kelp with its deliquescence suppressed, and to provide seasoned dried kelp having powdery seasoning stably deposited on a surface of raw-material seasoned dried kelp at a certain deposit rate.SOLUTION: There is provided seasoned dried kelp obtained by depositing powdery seasoning containing powdery miso and agar, on a surface of a raw-material seasoned dried kelp.SELECTED DRAWING: None

Description

  The present invention relates to a seasoned dry kelp formed by adhering a powder seasoning to the surface. More specifically, the present invention relates to a seasoned dried kelp formed by stably adhering a powder seasoning to the surface of a raw seasoned dried kelp with deliquescence suppressed.

  The former dried salt kelp (also called “salt-blown kelp”), which was made by cooking kelp with soy sauce and drying it and blowing salt on the surface of the kelp, had a hard and salty taste. Then, the powder seasoning which mixed with sodium glutamate and salt on the surface of dried kelp (hereinafter referred to as “raw seasoned dried kelp”) cooked together with seasonings such as soy sauce, miso and sugar Dried salt kelp prepared to have a soft tooth contact and an appropriate flavor has become the mainstream. Dried salt kelp is one of the side dishes that include not only hot rice, rice balls and tea pickles, but also a lot of umami ingredients suitable for various dishes such as pickles and stir-fried dishes (see Non-Patent Documents 1 and 2, etc.).

  Furthermore, due to the recent increase in health consciousness, there is a tendency to avoid using chemical seasonings such as sodium glutamate, and in dry salt kelp, a seasoning alternative to sodium glutamate is required as a powder seasoning to be attached to the surface. .

"Chapter 11 Algae Products" 18. Salted Kombu (Dried Salted Kombu) "General Review of Seafood Products Published by Kozo Co., Ltd., November 5, 1983, pp. 378-381 “Osaka Prefecture dried salt kelp” Fisheries Specialties Review, published by Korin Shoin Co., Ltd., December 25, 1968, pp. 205-208

  In developing and producing dry salt kelp, as a powder seasoning to be attached to the surface of the raw seasoned dried kelp, in addition to the good taste and color of the dried salt kelp after manufacture, It is required to have the property of not absorbing and dissolving the contained moisture and the moisture of the outside air over time, that is, having a deliquescent property. Moreover, since it affects the taste and appearance of the dried salt kelp after production, it is also necessary that the adhesion rate of the powder seasoning is good.

  The present invention provides a dry salt kelp (referred to as “seasoned dry kelp” in the present invention) that solves the above problems by using a powder seasoning instead of the powder seasoning used in conventional dry salt kelp. The purpose is to provide. Specifically, an object of the present invention is to first provide a seasoned dried kelp that is stably adhered to the surface of a raw material seasoned dried kelp in a state in which deliquescence is suppressed. . Another object of the present invention is to provide a seasoned dried kelp in which the powder seasoning is stably adhered to the surface of the raw seasoned dried kelp with a certain adhesion rate. A further object of the present invention is to provide a seasoned dried kelp with good taste and appearance.

  In order to solve the above-mentioned problems, the present inventors have conducted intensive studies day and night, and when the powder mixture obtained by mixing powdered miso and agar adheres to the surface of the raw material seasoned dried kelp, it is difficult to deliquefy. It was found that it can be stably adhered to the surface of the dried seasoned kelp with a moisture content of 14% or more without deliquescence. Moreover, the said powder mixture confirmed that the adhesiveness with respect to the surface of raw material seasoning dried kelp was favorable, and also that taste and appearance were also favorable.

  The present invention has been completed based on such findings and includes the following embodiments.

(I) Seasoned dried kelp (I-1) Seasoned dried kelp comprising a powdered miso and a powdered seasoning containing agar on the surface of the raw seasoned dried kelp.
(I-2) The seasoned dried kelp according to (I-1), wherein the compounding ratio of powder miso and agar in the powder seasoning is powder miso: agar = 1: 4 to 9: 1.
(I-3) Dried kelp seasoned with raw material is cut into at least one shape selected from the group consisting of square cutting, strip cutting, fine cutting, fine cutting, chopping, and rough cutting (I- The seasoned dried kelp described in 1) or (I-2).
(I-4) Seasoned dried kelp according to any one of (I-1) to (I-3), which is free of sodium glutamate.

(II) Manufacturing method of seasoned dried kelp (II-1) The raw seasoned dried kelp is mixed with the powdered seasoning containing powdered miso and agar, and the above-mentioned powdered seasoning is attached to the surface of the seasoned dried kelp. The manufacturing method of the seasoned dry kelp as described in (I-1) which has a process to make.
(II-2) The production method according to (II-1), wherein the compounding ratio of powder miso and agar in the powder seasoning is powder miso: agar = 1: 4 to 9: 1.
(II-3) Dried kelp seasoned with raw material is cut into at least one shape selected from the group consisting of square cutting, strip cutting, fine cutting, fine cutting, chopping, and rough cutting (II- The manufacturing method as described in 1) or (II-2).
(II-4) The production method according to any one of (II-1) to (II-3), wherein the seasoned dried kelp is free of sodium glutamate.

  The powdered seasoning containing powdered miso and agar exhibits non-deliquescent properties when attached to the surface of the raw seasoned dried kelp, and does not liquefy the raw seasoned dried kelp with a moisture content of 14% or more. It can be stably attached to the surface. Moreover, the said powder seasoning has favorable adhesiveness with respect to the surface of raw material seasoned dried kelp, and also the taste and appearance are also favorable.

  Therefore, the seasoned dried kelp according to the present invention in which the powder seasoning is attached to the surface of the raw seasoned dried kelp may have a relatively high and soft texture with a moisture content of 14% or more. The powder seasoning is evenly and stably attached to the surface in a state where deliquescence is suppressed. For this reason, it has a good appearance even after storage.

The flow which prepares seasoned dry kelp of this invention from raw material kelp is shown. Here, Steps 1 to 6 from “raw material kelp” to “cooling (curing)” are steps from preparation of “raw material kelp” to “raw material seasoned dried kelp”. The “mixing with powder seasoning” (process 7) is a step of mixing the raw material seasoned dried kelp and the powder seasoning to adhere the powder seasoning to the surface of the raw material seasoned dried kelp.

  The seasoned dried kelp according to the present invention is characterized in that a powder seasoning containing powdered miso and agar is attached to the surface of the raw seasoned dried kelp.

  Hereinafter, the raw material seasoned dried kelp, the powder seasoning, and the method for producing the seasoned dried kelp will be described.

(1) Raw material seasoned dried kelp Raw material seasoned dried kelp is a dried kelp used as a raw material for producing the seasoned dried kelp of the present invention. Specifically, the raw material seasoned dried kelp is a kelp that has been subjected to processing such as seasoning, drying, and cutting, which is a target for attaching the powder seasoning described in (2) to the surface.

  The kelp used for the preparation of such raw seasoned dried kelp (hereinafter also referred to as “raw kelp”) may be any edible kelp, and is not particularly limited by the production area, variety and grade. For example, any of true kelp, Rishiri kelp (from Rishiri, Wakkanai, Teshio), Hidaka kelp, and Rausu kelp can be used. These may be used alone or in any combination of two or more. Before the raw material kelp is prepared as a raw material seasoned dry kelp by subjecting it to the following treatment, it is preferable to remove foreign substances adhering to the surface and the like in advance.

  Although the raw material kelp is not limited, it is usually dried and subjected to a diluted acetic acid solution treatment (step 1) as shown in FIG. Next, the raw seasoned dried kelp is obtained by cutting (step 2), seasoning (step 3), draining (step 4), drying (step 5), and cooling (curing) treatment (step 6). Prepared.

  The diluted acetic acid solution treatment (step 1) is a step of softening the dried kelp by infiltrating the dried kelp with the diluted acetic acid solution (acetic acid aqueous solution). The treatment method and conditions may be any method and conditions that soften the diluted kelp by infiltrating the diluted acetic acid solution. For example, a method of immersing the dried kelp in the diluted acetic acid solution, or sprinkling the diluted kelp with the diluted acetic acid solution. Or a spraying method.

  As the diluted acetic acid solution to be used, one obtained by diluting vinegar such as brewed vinegar and synthetic vinegar with water (vinegar aqueous solution) can be used. The acetic acid concentration is not particularly limited as long as it can achieve the above-mentioned purpose, but is usually selected from the range of 5 to 6% by weight.

  The cutting process (step 2) is a step of cutting the raw material kelp prepared in the above step 1 into a desired shape and size. Here, the cutting method can be appropriately selected according to the shape and size of the seasoned dried kelp to be prepared, and examples thereof include square cutting, strip cutting, fine cutting, fine cutting, chopping, and rough cutting. it can.

  The seasoning treatment (process 3) is a process of seasoning the raw material kelp (cut raw material kelp) cut in step 2 above. Moreover, the next liquid draining process (process 4) is a process of removing an excess seasoning liquid from the raw material kelp seasoned in the said process 3. FIG. The seasoning ingredients used for seasoning are not limited as long as they are usually used for seasoning foods. For example, soy sauce, sugar, sake, miso, soup, protein hydrolyzate, salt, and umami seasoning (For example, glutamate such as sodium glutamate, inosinate such as sodium inosinate, and guanylate such as sodium guanylate). These may be used alone, but are usually used in any combination of two or more according to taste. Components other than umami seasonings are preferred, and in particular, components other than glutamate such as sodium glutamate. The seasoning treatment can be carried out by heating and cooking the cutting raw material kelp using the seasoning liquid containing the above-mentioned seasoning ingredients. In this way, the seasoning ingredients can be boiled and seasoned in the cutting raw material kelp. . The cooking conditions are not particularly limited, and can be exemplified by 1 to 5 hours at a temperature of 80 to 100 ° C.

  A drying process (process 5) is a process of drying the cutting raw material kelp cut off after the seasoning process. The next cooling (curing) treatment (step 6) is a step of cooling and curing the kelp dried in the above step 5, and transferring the water inside the kelp to the surface to make it uniform. The drying method and its conditions, and the subsequent curing conditions are such that the water content in the kelp is in the range of 20% by weight or less, preferably in the range of 10-17% by weight, more preferably in the range of 14-17% by weight. The method and conditions are not particularly limited. For example, examples of the drying method include natural drying (sun drying, shade drying), hot air drying, and low temperature drying. Preference is given to hot-air drying, in which the drying rate is faster than that of natural drying, and drying is performed uniformly. Specifically, the hot air drying can be performed using hot air having a temperature of about 60 to 80 ° C., for example. The cooling (curing) conditions can also be set as appropriate, such as a method of standing overnight at room temperature.

  Thus, a dried seasoned kelp with a moisture content of 20% by weight or less, preferably 10 to 17% by weight, more preferably 14 to 17% by weight can be prepared. Using this as a raw material, the seasoned dried kelp of the present invention can be prepared as described in (3) below.

(2) Powder seasoning The powder seasoning used in the present invention is a powder mixture characterized by containing powder miso and agar.

  Powdered miso is a powder of miso itself or a mixture of miso and other edible ingredients.

  The kind of miso used as a raw material is not particularly limited, and examples thereof include rice miso, barley miso, bean miso, and combined miso arbitrarily combining these miso. Moreover, the distinction between white miso and red miso is not particularly limited, and these can be widely used as raw materials. Further, the salt concentration of miso used as a raw material is not particularly limited. For this reason, even when using a normal miso having a salt concentration of 10 to 12% by weight or using a low-salt miso having a salt concentration of less than 5 to 10% by weight, the salt-free salt produced without adding any salt is used. Miso may be used. Preferred are reduced-salt miso and unsalted miso, and more preferred is unsalted miso. In addition, for low-salt miso or unsalted miso, one or more food processing enzymes such as protease, amylase, cellulase, or pectinase are used in addition to koji molds, in the presence of low-concentration salt or without salt Miso prepared by fermentation in the state of addition is included.

  The edible component that can be added to the miso is not particularly limited as long as the effect of the present invention is not hindered. For example, amino acids, peptides, vitamins, minerals, inorganic nutrients, sugars, fats and oils and the like can be exemplified.

  The method for dry powdering miso, which is the raw material, is not limited, but it is necessary to freeze-dry (freeze-dry) or spray-dry (spray-dry) the miso dissolved in water or paste. Examples include a method of pulverizing according to the method; a method in which fats and oils are dispersed in miso and then heat drying with a drum dryer; a method in which raw miso is dried under shearing under reduced pressure and under heating conditions as necessary. it can. Preferably, a miso dissolved in water or paste-like is freeze-dried and then pulverized to a desired particle size as necessary.

  Although the particle size of the powdered miso used in the present invention is not limited, it can usually be in the range of 270 mesh on to 12 mesh pass. Here, 270 mesh-on means that it does not pass through a sieve having an opening of 0.053 mm, and 12-mesh pass means that it passes through a sieve having an opening of 1.4 mm. To do. That is, the powdered miso used in the present invention has a particle size larger than 0.053 mm and smaller than 1.4 mm.

  Such powder miso can be obtained commercially. For example, as a company selling such powder miso, Imuraya Seasoning Co., Ltd. (for example, powdered red miso M, KM, powdered white miso KW) , Barley miso powder B (S), etc.), Ina Food Industry Co., Ltd. (for example, salt-free miso powder such as fermented soybean flour), Otamaya Co., Ltd. and the like.

  The agar is not particularly limited as long as it is powdered agar. The particle size of the powder agar is not particularly limited, but can usually be in the range of 400 mesh on to 60 mesh pass. Here, 400 mesh-on means that it does not pass through a sieve having an opening of 0.038 mm, and 60 mesh pass means that it passes through a sieve having an opening of 0.25 mm. To do. That is, the agar used in the present invention has a particle size larger than 0.038 mm and smaller than 0.25 mm. Such powder agar can be obtained commercially.

  The mixing ratio of the powder miso and agar in the powder seasoning of the present invention is not limited, but the weight ratio may include powder miso: agar = 1: 4 to 9: 1. Preferably, it is 4: 1 to 9: 1 from the viewpoint of the adhesion rate and flavor to the raw seasoned dried kelp.

  The powder seasoning of the present invention can be blended with other components as long as the effects of the present invention are not impaired. Such other components are preferably components other than the above-described umami seasonings, particularly glutamate.

(3) Manufacturing method of seasoned dried kelp The seasoned dried kelp according to the present invention has the powder seasoning described in (2) attached to the surface of the raw seasoned dried kelp described in (1) above. Is.

  The ratio of the powder seasoning to the raw seasoned dried kelp is not particularly limited as long as the effect of the present invention is achieved, but the powder seasoning is 5 to 15 parts by weight with respect to 100 parts by weight of the raw seasoned dried kelp. Can be mentioned.

  Such a seasoned dried kelp according to the present invention is prepared by mixing the raw material seasoned dried kelp (1) and the powder seasoning (2) so that the ratio of both is preferably within the above range. Can do. The mixing method is not particularly limited, and is not particularly limited, such as a manual mixing method or a mechanical mixing method using a mixer.

  By using the powder seasoning described in (2) (or the mixed powder containing powder miso and powder agar), the powder seasoning can be evenly adhered to the surface of the raw seasoned dried kelp of (1). . In addition, by using the powder seasoning described in (2), the moisture content is 20 wt% or less, preferably 10 to 17 wt%, more preferably 14 to 17 wt%, with respect to the raw material seasoned dried kelp. The powder seasoning can be stably adhered to the surface while avoiding deliquescence.

  Hereinafter, the present invention will be described using examples and test examples. However, the present invention is not limited by these examples and test examples. In the following examples and test examples, “parts” means “parts by weight” and “%” means “% by weight” unless otherwise specified.

Test Example 1 Examination of powder seasoning (part 1)
The followings were used as powder seasonings to be attached to the surface of the dried seasoned kombu with raw materials, and the deliquescence, adhesion rate, appearance (uniformity of adhesion), and flavor (taste and smell) were evaluated.

[Test powder seasoning]
1. Protein hydrolyzate (A2F-NF: Ajinomoto Co., Inc.)
2. Yeast extract (Hyper Mist: Asahi Food and Healthcare Co., Ltd.)
3. Dextrin (TK-16: Made by Matsutani Chemical Co., Ltd.)
4). Starch (MKK100: Made by Matsutani Chemical Co., Ltd.)
5. Dry yeast (Hyper Yeast: Asahi Food and Healthcare Co., Ltd.)
6). Agar (T-1: Ina Food Industry Co., Ltd.)
7). Salt (powder with a particle size of 150-250 μm)
8). Powdered miso (fermented bean powder (no salt): manufactured by Ina Food Industry Co., Ltd.)
9. Lactose (HILMAR EXTRA FINE: manufactured by Masae Foods Co., Ltd.)

(1) Preparation of test seasoned dry kelp According to the flow shown in FIG. 1, a test seasoned dry kelp (test seasoned dry kelp) was prepared according to the following steps.
(A) After the diluted raw material kelp is sprayed with a diluted acetic acid aqueous solution (acetic acid concentration: 6% by weight) at a rate of 25% by weight with respect to the raw material kelp, it is softened and then cut with a cutting machine in a width of 2 to 2.5 mm and length of 3 It cut | judged so that it might become ~ 6cm.
(B) Put the cut raw kelp into a stainless steel kettle with boiling seasoning liquid (protein hydrolyzate, soy sauce, sugar, kelp extract, reduced water candy, water) and heat on high heat for about 1 hour. It was heated for about 2 hours and over 2 hours with boiling water and boiled.
(C) The cooked seasoned kelp was raised on a net, the seasoning liquid was cut off overnight, put in a dryer the next day, and dried with hot air at around 70 ° C. while stirring the kelp. Subsequently, it was cooled and cured overnight, the moisture inside the kelp was transferred to the surface to make it uniform, and the moisture content inside was adjusted to 17% to obtain a dried seasoned kelp with a raw material flavor. The moisture content in the raw seasoned dried kelp was measured using an infrared moisture meter (manufactured by Kett Science Laboratory Co., Ltd.). Specifically, the sample (dried kombu seasoned with raw materials) was heated and dried at 85 ° C. for 35 minutes by infrared irradiation, and the amount of moisture contained in the sample was determined from the change in weight due to evaporation of the contained moisture.
(D) The raw seasoned dried kelp and the powdered seasoning are put in a bag so as to be 10 g of powdered seasoning for 30 g of the prepared seasoned dried kelp, and mixed by shaking for 10 seconds. Kelp (test seasoned dry kelp) was prepared.

  The following tests were conducted on nine kinds of test seasoned dried kelp prepared in this way.

(2) Test method for test seasoned dried kelp (2-1) Deliquescent evaluation The nine prepared test seasoned dried kelp were left immediately after production (powder) when left under conditions of a temperature of 25 ° C. and a humidity of 60%. Whether or not deliquescence occurred within 1 hour after the seasoning was powdered was visually observed and evaluated according to the following criteria.

[Evaluation criteria for low deliquescence]
○: No deliquescence (no change from appearance immediately after powdering)
X: Deliquesce (powder seasoning absorbs moisture and becomes wet).

(2-2) Evaluation of adhesion rate About the test seasoned dried kelp prepared in (d) above, the excess powder seasoning that did not adhere to the surface was removed by placing it in a 2 mm hole colander and shaking for 10 seconds. Weighed and weighed. From the difference between the measured weight and the weight 30 g of the raw seasoned dried kelp used for the preparation, the amount (parts by weight) of the powder seasoning adhered to 100 parts by weight of the raw seasoned dried kelp was determined, and this was used as the adhesion rate. . Moreover, the adhesion rate was evaluated according to the following criteria from the obtained adhesion rate.

[Evaluation criteria for adhesion rate]
A: Adhesion rate of 10 parts by weight or more O: Adhesion rate of 5 parts by weight or more and less than 10 parts by weight Δ: Adhesion rate of 1 part by weight or more and less than 5 parts by weight X: Adhesion rate of less than 1 part by weight.

(2-3) Appearance and flavor evaluation About the test seasoned dried kelp prepared in (d) above, the excess powder seasoning that did not adhere to the surface was obtained by placing it in a 2 mm hole colander and shaking for 10 seconds. The excess powder seasoning was wiped off, the appearance of the obtained test seasoned dried kelp was visually evaluated, and the flavor was evaluated by eating.

[Evaluation criteria for appearance]
○: Powder seasoning uniformly adheres to the surface of the raw seasoned dried kelp ×: Powder seasoning adheres to the mottled surface of the raw material seasoned dried kelp

[Flavor Evaluation Criteria]
○: Umami is strong and felt delicious Δ: Umami is slightly inferior, but there is no problem in flavor ×: Flavor is poor and resistance to eating

(3) Test results The results are shown in Table 1.

  In addition, comprehensive evaluation was performed on the following reference | standard from the result of the non-deliquescence property, the adhesion rate, the external appearance (look), and the flavor.

[Comprehensive evaluation criteria]
◎: All items are ◯ or more ○: All items are ◯ or △ or more and the number of △ is 1 or less △: Two or more items have △ ×: One or more items X

  As shown in Table 1, among the examined powder seasonings, the seasonings that were spasmodic in relation to the dried seasoned kelp were starch, dry yeast, agar, salt, and salt-free powder miso. Among them, those having a good adhesion rate were dry yeast, agar, salt and salt-free powdered miso. However, the “dry yeast” had a dry yeast odor and was unsavory. In addition, “salt” was judged to be inappropriate because it was too salty.

  As a result, it was agar and salt-free powder miso that were marked with ○ or ◎ in the overall evaluation.

Test Example 2 Examination of powder seasoning (part 2)
The following are used as powder seasonings to be attached to the surface of the raw seasoned dried kelp, and the moisture content of the dried raw seasoned kelp is changed (12.5 to 16.6%). Appearance and flavor (taste and smell) were evaluated.

[Test powder seasoning]
1. Powdered miso (fermented bean flour (no salt))
2. Powder miso: powder mixture of agar (T-1) = 4: 1 (weight ratio).

(1) Preparation of test seasoned dry kelp According to the method described in Test Example 1 (1), a test seasoned dry kelp (test seasoned dry kelp) was prepared. However, by adjusting the drying time and the subsequent curing time in the step (c), the moisture content of the raw seasoned dried kelp is 12.5%, 13.8%, 15%, and 16.6%. Prepared.

(2) Test method of test seasoned dried kelp The 8 types of test seasoned dried kelp prepared as described above (4 types of raw seasoned dried kelp x 2 types of powder seasoning) each had a temperature of 37 ° C and a relative humidity of 60. After being stored for 1 week under constant temperature and humidity conditions of%, in accordance with the method of Test Example 1, the deliquescence, adhesion rate, appearance, and flavor (taste and smell) were evaluated. The comprehensive evaluation was also performed according to the criteria described in Test Example 1.

(3) Test results The results are shown in Table 2.

  As shown in Table 2, when the moisture content of the raw seasoned dried kelp is 14% or more, when only powder miso was used as a powder seasoning, deliquescence was observed after storage at 37 ° C for 1 week. On the other hand, it was found that deliquescence can be suppressed by mixing agar with powdered miso. That is, by using a powder mixture of powdered miso and agar as a powdered seasoning, the powdered seasoning can be stably adhered to the surface of the dried seasoned kelp with a moisture content of 16.6% or less without deliquescence. It was confirmed that it was possible.

Test Example 3 Examination of powder seasoning (part 3)
The following powder mixture was used as a powder seasoning to be attached to the surface of the raw seasoned dried kelp (water content 17%), and the deliquescent property, adhesion rate, and flavor (taste and smell) were evaluated. In addition, each component used for the powder seasoning is the same as that used in Test Example 1.

[Test powder seasoning]
1. Powder mixture of powder miso: agar = 9: 1 (weight ratio) 2. 2. Powder mixture of powder miso: agar = 4: 1 (weight ratio) 3. Powder mixture of powder miso: agar = 2: 1 (weight ratio) 4. Powder mixture of powder miso: agar = 1: 1 (weight ratio) 5. Powder mixture of powder miso: agar = 1: 2 (weight ratio) 6. Powder mixture of powder miso: agar = 1: 4 (weight ratio) 7. Powder mixture of protein hydrolyzate: agar = 1: 1 (weight ratio) 8. Powder mixture of yeast extract: agar = 1: 1 (weight ratio) Powder miso: powder mixture of lactose = 1: 1 (weight ratio).

(1) Preparation of test seasoned dry kelp Using the test powder seasoning, a test seasoned dry kelp (test seasoned dry kelp) was prepared according to the method described in Test Example 1 (1). However, in the step (c), the drying time and the subsequent curing time were adjusted, and the moisture content of the raw material seasoned dried kelp was adjusted to 17%.

(2) Test method of test seasoned dried kelp After the 12 types of test seasoned dry kelp prepared above were stored for 1 week (temperature 37 ° C, relative humidity 60% relative humidity), According to the method of Test Example 1, the deliquescence, yield (adhesion rate), and flavor (taste and smell) were evaluated. The comprehensive evaluation was also performed according to the criteria described in Test Example 1.

  The results are shown in Table 3.

  As shown in Table 3, the powder seasoning of the present invention containing powdered miso and agar is non-deliquescent and stable over time even when used for raw seasoned dried kelp with a moisture content of 17% ( The storage stability was also excellent.

Claims (5)

  A seasoned dried kelp made by attaching a powder seasoning containing powdered miso and agar to the surface of the dried seasoned kombu.   2. The seasoned dried kelp according to claim 1, wherein the compounding ratio of the powder miso and agar in the powder seasoning is powder miso: agar = 1: 4 to 9: 1.   The seasoning according to claim 1 or 2, wherein the dried seasoned kelp with raw material is cut into at least one shape selected from the group consisting of square cutting, strip cutting, fine cutting, chopping, and rough cutting. Dried kelp.   The seasoned dried kelp according to any one of claims 1 to 3, wherein sodium glutamate is not added.   It mixes with the powdered seasoning containing raw material seasoning dried kelp, powdered miso, and agar, and has the process of attaching the said powder seasoning to the surface of raw material seasoned dried kelp, It describes in any one of Claims 1-4. A method for producing seasoned dried kelp.

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