JP2022027054A - Method for manufacturing seasoned seaweed - Google Patents
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- 241001474374 Blennius Species 0.000 title claims abstract description 203
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 54
- 238000001035 drying Methods 0.000 claims abstract description 50
- 238000010304 firing Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 16
- 238000005507 spraying Methods 0.000 claims description 16
- 230000037303 wrinkles Effects 0.000 abstract description 20
- 239000012467 final product Substances 0.000 description 16
- 238000010438 heat treatment Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000001771 impaired effect Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241000195493 Cryptophyta Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000008233 hard water Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000008234 soft water Substances 0.000 description 2
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Abstract
Description
本発明は、乾燥海苔を焼成、味付け、及び乾燥して製造する味付け海苔の製造方法に関する。 The present invention relates to a method for producing seasoned seaweed, which is produced by baking, seasoning, and drying dried seaweed.
従来、板状の乾燥海苔（板海苔）に対し焼成、味付け、及び乾燥をして味付け海苔を製造する方法が知られている。この方法では、概略として、供給された原料となる乾燥海苔に対し、焼成工程、味付け工程、及び乾燥工程等を経て味付け海苔を製造する（例えば、特許文献１参照）。 Conventionally, a method of baking, seasoning, and drying plate-shaped dried seaweed (plate seaweed) to produce seasoned seaweed is known. In this method, as a general rule, seasoned seaweed is produced from the supplied dried seaweed as a raw material through a baking step, a seasoning step, a drying step, and the like (see, for example, Patent Document 1).
上記のように製造された味付け海苔は、一般に薄板状に形成されるため、パリパリとした食感を得ることができるに過ぎず、ボリューム感や歯応えに乏しい。 Since the seasoned seaweed produced as described above is generally formed in the shape of a thin plate, only a crispy texture can be obtained, and the volume and texture are poor.
本発明は、このような点に鑑みなされたもので、味付け海苔のボリューム感及び歯応えを向上できる味付け海苔の製造方法を提供することを目的とする。 The present invention has been made in view of these respects, and an object of the present invention is to provide a method for producing seasoned seaweed that can improve the volume and texture of seasoned seaweed.
請求項１記載の味付け海苔の製造方法は、乾燥海苔を焼成、味付け、及び乾燥して製造する味付け海苔の製造方法であって、前記焼成後の海苔に皴が寄るように前記焼成前に前記乾燥海苔に対して加湿する加湿工程を備えるものである。 The method for producing seasoned seaweed according to claim 1 is a method for producing seasoned seaweed by baking, seasoning, and drying dried seaweed, and the above-mentioned method before baking so that the seaweed after baking is wrinkled. It is provided with a humidifying step of humidifying dried seaweed.
請求項２記載の味付け海苔の製造方法は、請求項１記載の味付け海苔の製造方法において、加湿工程での加湿は、乾燥海苔に対して、その乾燥海苔一枚の重量の３％以上３７％以下の水または味付け用の液を噴霧することで実施するものである。 The method for producing seasoned seaweed according to claim 2 is the method for producing seasoned seaweed according to claim 1, wherein the humidification in the humidification step is 3% or more and 37% of the weight of one dried seaweed with respect to the dried seaweed. It is carried out by spraying the following water or a liquid for seasoning.
請求項３記載の味付け海苔の製造方法は、請求項２記載の味付け海苔の製造方法において、加湿工程での加湿は、乾燥海苔に対して、その乾燥海苔一枚の重量の１２％以上１６％以下の水または味付け用の液を噴霧することで実施するものである。 The method for producing seasoned seaweed according to claim 3 is the method for producing seasoned seaweed according to claim 2, wherein the humidification in the humidification step is 12% or more and 16% of the weight of one dried seaweed with respect to the dried seaweed. It is carried out by spraying the following water or a liquid for seasoning.
請求項４記載の味付け海苔の製造方法は、請求項１ないし３いずれか一記載の味付け海苔の製造方法において、加湿工程での加湿は、乾燥海苔の両面または一主面に対して実施するものである。 The method for producing seasoned seaweed according to claim 4 is the method for producing seasoned seaweed according to any one of claims 1 to 3, wherein the humidification in the humidification step is carried out on both sides or one main surface of the dried seaweed. Is.
本発明によれば、皴によって味付け海苔の厚みが増し、ボリューム感及び歯応えを向上できる。 According to the present invention, the wrinkles increase the thickness of the seasoned seaweed, and the volume and texture can be improved.
以下、本発明の一実施の形態について、図面を参照して説明する。 Hereinafter, an embodiment of the present invention will be described with reference to the drawings.
本実施の形態の味付け海苔の製造方法は、図１に示すように、概略として、供給工程（ステップS1）と、加湿工程（ステップS2）と、焼成工程（ステップS3）と、味付け工程（ステップS4）と、乾燥工程（ステップS5）と、を備える。 As shown in FIG. 1, the method for producing seasoned seaweed according to the present embodiment is roughly a supply step (step S1), a humidification step (step S2), a baking step (step S3), and a seasoning step (step). It comprises S4) and a drying step (step S5).
供給工程は、原料となる乾燥海苔を供給機から加湿工程へと供給する工程である。ここで、海苔原藻を細かく裁断して板状に抄き、これを自然乾燥または機械乾燥させたものを乾海苔といい、乾燥海苔とは、この乾海苔を火入れ乾燥することによって、含まれる水分量が予め設定された所定以下（例えば５％くらい）となった状態をいう。乾燥海苔は、予め板状に形成され、所定の大きさ、及び、四角形状等の所定の形状に切り揃えられている。 The supply process is a process of supplying the raw material of dried seaweed from the feeder to the humidification process. Here, the seaweed raw algae is cut into small pieces and made into a plate, which is naturally dried or mechanically dried, and is called dried seaweed. The dried seaweed is the amount of water contained in the dried seaweed by burning and drying it. Refers to a state in which is less than or equal to a preset value (for example, about 5%). The dried seaweed is formed in a plate shape in advance, and is cut into a predetermined size and a predetermined shape such as a square shape.
加湿工程は、供給機から供給された乾燥海苔に対し、噴霧手段から水または味付け用の液を噴霧して加湿する工程である。噴霧手段としては、水または味付け用の液を貯留したタンク等の給水源に接続されたノズル等が用いられる。加湿工程では、乾燥海苔の両面、好ましくは乾燥海苔の一主面、つまり片面に対して加湿する。本実施の形態において、噴霧手段は、乾燥海苔に対して上方と下方との少なくともいずれかに配置される。なお、加湿工程において噴霧する水は、軟水、硬水等特に限定されず、一般的な水を使用してよい。 The humidification step is a step of spraying water or a liquid for seasoning from a spraying means onto the dried seaweed supplied from the feeder to humidify the dried seaweed. As the spraying means, a nozzle or the like connected to a water supply source such as a tank for storing water or a liquid for seasoning is used. In the humidification step, both sides of the dried seaweed, preferably one main surface of the dried seaweed, that is, one side is humidified. In this embodiment, the spraying means is arranged at least either above or below the dried seaweed. The water sprayed in the humidification step is not particularly limited to soft water, hard water, or the like, and general water may be used.
加湿工程における加湿量は、各乾燥海苔に対し、その乾燥海苔一枚の重量（２．７ｇ～３ｇ程度）の３％以上３７％以下、好ましくは１２％以上１６％以下とする。加湿量がそれより少ないと焼成後の海苔に十分な皴が寄らず、最終製品としての味付け海苔に所定の厚みを得ることが困難になる。また、加湿量がそれより多いと、最終製品としての味付け海苔の厚みが大きすぎ、海苔の風味が損なわれる。加湿量としては、海苔の種類にもよるが、最終製品としての味付け海苔の厚みが０．５０ｍｍ～２．００ｍｍ、好ましくは１．１１ｍｍ～１．１４ｍｍとなるように設定する。 The amount of humidification in the humidification step is 3% or more and 37% or less, preferably 12% or more and 16% or less of the weight of one dried seaweed (about 2.7 g to 3 g) with respect to each dried seaweed. If the amount of humidification is less than that, the seaweed after baking does not have sufficient wrinkles, and it becomes difficult to obtain a predetermined thickness for the seasoned seaweed as a final product. If the amount of humidification is larger than that, the thickness of the seasoned seaweed as a final product is too large, and the flavor of the seaweed is impaired. The amount of humidification is set so that the thickness of the seasoned seaweed as a final product is 0.50 mm to 2.00 mm, preferably 1.11 mm to 1.14 mm, although it depends on the type of seaweed.
焼成工程は、加湿工程により加湿された海苔を、加熱手段により高温雰囲気中において、所定温度で所定時間、加熱焼成する工程である。加熱手段としては、ヒータ等を備える焼窯機が用いられる。加湿された海苔が焼成工程での焼成を経ることで、皴を生じる。この焼成工程に送られた海苔は加湿されているため、焼成が不十分となりがちである。そのため、焼成工程では、一般的な焼成温度で、搬送速度（回転数）を一般的な速度より２０％～５０％落として、長時間焼成できるように設定されている。 The firing step is a step of heating and firing the seaweed humidified by the humidification step at a predetermined temperature for a predetermined time in a high temperature atmosphere by a heating means. As the heating means, a kiln equipped with a heater or the like is used. The humidified seaweed undergoes firing in the firing process, resulting in wrinkles. Since the seaweed sent to this firing step is humidified, the firing tends to be insufficient. Therefore, in the firing step, the transfer speed (rotational speed) is set to be 20% to 50% lower than the general speed at a general firing temperature so that firing can be performed for a long time.
味付け工程は、焼成工程を経た海苔に対し、所定の調味料等を用いて、味付け手段により味付けする工程である。調味料等は、調味液でもよいし、食用油を塗布し、粉状、あるいは顆粒状等の調味料を付着させるようにしてもよい。味付け手段は、海苔を上下から挟むローラ、あるいは海苔に対向配置される噴霧器等が好適に用いられる。この味付け工程に送られた海苔には、焼成工程で皴が生じていることから、この皴になった部分に対し、調味料が付着する。味付け工程は、所定の方法に限定されるものではなく、任意の方法を適用してよい。 The seasoning step is a step of seasoning the seaweed that has undergone the baking step by a seasoning means using a predetermined seasoning or the like. The seasoning or the like may be a seasoning liquid, or edible oil may be applied to attach the seasoning in the form of powder or granules. As the seasoning means, a roller that sandwiches the seaweed from above and below, a sprayer that is arranged facing the seaweed, and the like are preferably used. Since the seaweed sent to this seasoning step has wrinkles in the baking step, the seasoning adheres to the wrinkled portion. The seasoning step is not limited to a predetermined method, and any method may be applied.
乾燥工程は、味付け工程を経た海苔に対し、食用油や調味液等を乾燥手段により乾燥させて定着させることで味付け海苔とする工程である。乾燥手段としては、ヒータ等を備える乾燥窯が用いられる。乾燥工程においては、加熱手段により高温雰囲気中において、例えば焼成工程よりも低温度で海苔が加熱される。味付けされた海苔が乾燥工程での乾燥を経ることで、海苔に生じた皴がさらに大きくなり、乾燥後の最終製品の厚みが増す。なお、味付け工程から乾燥工程に送られた海苔には、皴の部分に調味料が付着しているため、皴の凹の部分が乾燥しにくく、皴の凸の部分が焦げやすくなっている。そのため、乾燥工程においては、一般的な乾燥温度で、搬送速度（回転数）を焼成工程に対し０％～２０％落として、長時間乾燥できるように設定されている。 The drying step is a step of making seasoned seaweed by drying cooking oil, a seasoning liquid, or the like by a drying means and fixing the seaweed that has undergone the seasoning step. As the drying means, a drying kiln equipped with a heater or the like is used. In the drying step, the seaweed is heated in a high temperature atmosphere by the heating means, for example, at a lower temperature than the baking step. As the seasoned seaweed is dried in the drying process, the wrinkles formed on the seaweed become larger and the thickness of the final product after drying increases. Since the seasoning is attached to the wrinkle portion of the seaweed sent from the seasoning step to the drying step, the concave portion of the wrinkle is difficult to dry and the convex portion of the wrinkle is easily burnt. Therefore, in the drying step, the transport speed (rotational speed) is set to be 0% to 20% lower than that of the firing step at a general drying temperature so that the drying can be performed for a long time.
乾燥工程を経た味付け海苔は、検品工程を経て、必要に応じてカットされ、容器や個装袋等にパッケージされて出荷される。 The seasoned seaweed that has undergone the drying process undergoes an inspection process, is cut as necessary, and is packaged in a container, individual packaging bag, or the like before shipment.
上述したように、一実施の形態によれば、焼成後の海苔に皴が寄るように焼成前に乾燥海苔に対して加湿工程で加湿することにより、皴によって味付け海苔の厚みが増し、ボリューム感及び歯応えを向上できる。 As described above, according to one embodiment, by humidifying the dried seaweed in the humidifying step before firing so that the seaweed after baking is wrinkled, the thickness of the seasoned seaweed is increased by the wrinkles, and the feeling of volume is increased. And the texture can be improved.
加湿工程では、乾燥海苔に対して、その乾燥海苔一枚の重量の３％以上３７％以下、好ましくは１２％以上１６％以下の水または味付け用の液を噴霧するように加湿することで、乾燥後の最終製品の味付け海苔の厚みを所定の範囲、例えば０．５０ｍｍ～２．００ｍｍ、好ましくは１．１１ｍｍ～１．１４ｍｍとすることができ、好ましいボリューム感及び歯応えを得ることができる。 In the humidification step, the dried seaweed is humidified by spraying water or a seasoning liquid of 3% or more and 37% or less, preferably 12% or more and 16% or less of the weight of the dried seaweed. The thickness of the seasoned seaweed of the final product after drying can be set to a predetermined range, for example, 0.50 mm to 2.00 mm, preferably 1.11 mm to 1.14 mm, and a preferable volume feeling and chewy texture can be obtained.
また、加湿工程では、乾燥海苔の両面または一主面に対して加湿を実施する。好ましくは一主面に対して加湿を実施する方が、両面に対して加湿する場合よりも、同じ加湿量であっても乾燥後の味付け海苔の厚みを得やすく、好ましいボリューム感及び歯応えを得ることができる。 In the humidification step, humidification is performed on both sides or one main surface of the dried seaweed. It is preferable to humidify one main surface more easily to obtain the thickness of the seasoned seaweed after drying even with the same amount of humidification than to humidify both sides, and to obtain a preferable volume and texture. be able to.
以下、実施例について説明する。 Hereinafter, examples will be described.
この実施例では、上記一実施の形態の味付け海苔の製造方法の加湿工程において、乾燥海苔に対する加湿量と最終製品の厚みとの関係について確認した。 In this example, in the humidifying step of the method for producing seasoned seaweed according to the above embodiment, the relationship between the amount of humidified dried seaweed and the thickness of the final product was confirmed.
表１に、乾燥海苔の片面に対し、加湿量０．００ｃｃ、０．１０ｃｃ、０．３５ｃｃ、０．５０ｃｃ、０．７５ｃｃ、１．００ｃｃで加湿したときの最終製品としての味付け海苔の厚みのデータを示す。なお、厚みの単位はｍｍである。 Table 1 shows the thickness of seasoned seaweed as a final product when one side of dried seaweed is humidified with humidification amounts of 0.00 cc, 0.10 cc, 0.35 cc, 0.50 cc, 0.75 cc, and 1.00 cc. Show the data. The unit of thickness is mm.
表１に示すように、０．１０ｃｃ（乾燥海苔一枚の重量に対し約３％）の加湿量としたときの乾燥工程後の海苔の厚みの最小値は約０．５０ｍｍであり、１．００ｃｃ（乾燥海苔一枚の重量に対し約３７％）の加湿量としたときの乾燥工程後の海苔の厚みの最大値は約２．００ｍｍであり、これらの間の範囲においては、好適なボリューム感及び好ましい歯応えの味付け海苔を得ることができた。特に、０．３５ｃｃ～０．５０ｃｃ（乾燥海苔一枚の重量に対し１２％以上１６％以下）の加湿量としたときに、乾燥工程後の海苔の厚みが平均して１．１１ｍｍ～１．１４ｍｍとなり、味付け海苔のボリューム感及び歯応えが最も好ましい結果となった。 As shown in Table 1, the minimum value of the thickness of the seaweed after the drying step is about 0.50 mm when the humidification amount is 0.10 cc (about 3% with respect to the weight of one piece of dried seaweed). When the humidification amount is 00 cc (about 37% with respect to the weight of one piece of dried seaweed), the maximum value of the thickness of the seaweed after the drying step is about 2.00 mm, and in the range between these, a suitable volume is used. We were able to obtain seasoned seaweed with a pleasant texture and a pleasant texture. In particular, when the humidification amount is 0.35 cc to 0.50 cc (12% or more and 16% or less with respect to the weight of one piece of dried seaweed), the thickness of the seaweed after the drying step is 1.11 mm to 1.1 on average. The thickness was 14 mm, and the volume and texture of the seasoned seaweed were the most preferable results.
それよりも加湿量が小さい場合には、味付け海苔の厚みが小さく、ボリューム感及び歯ざわりが不足した。また、それよりも加湿量が大きい場合には、味付けの海苔の厚みが大きく、歯応えが大きすぎて海苔の風味が損なわれた。 When the amount of humidification was smaller than that, the thickness of the seasoned seaweed was small, and the volume and texture were insufficient. Further, when the amount of humidification was larger than that, the thickness of the seasoned seaweed was large and the texture was too large, and the flavor of the seaweed was impaired.
また、比較例として、表２に、乾燥海苔の両面に対し加湿をしたときの最終製品としての味付け海苔の厚みのデータを示す。 Further, as a comparative example, Table 2 shows data on the thickness of seasoned seaweed as a final product when both sides of dried seaweed are humidified.
このように、乾燥海苔の両面に加湿をした場合、同じ加湿量でも片面に対して加湿した場合より味付け海苔の平均での厚みが小さかった。 As described above, when both sides of the dried seaweed were humidified, the average thickness of the seasoned seaweed was smaller than that when one side was humidified even with the same amount of humidification.
したがって、乾燥海苔一枚の重量に対し、３％以上３７％以下、好ましくは１２％以上１６％以下の加湿量で、乾燥海苔の片面に加湿した場合に、好ましいボリューム感及び歯応えを得ることができた。 Therefore, when one side of the dried seaweed is humidified with a humidification amount of 3% or more and 37% or less, preferably 12% or more and 16% or less with respect to the weight of one piece of dried seaweed, a preferable volume feeling and texture can be obtained. did it.
本発明の味付け海苔の製造方法は、味付け海苔を生産、販売する事業者等にとって利用可能性がある。 The method for producing seasoned seaweed of the present invention may be used by a business operator or the like that produces and sells seasoned seaweed.
本発明は、乾燥海苔を焼成、味付け、及び乾燥して製造する味付け海苔の製造方法に関する。 The present invention relates to a method for producing seasoned seaweed, which is produced by baking, seasoning, and drying dried seaweed.
従来、板状の乾燥海苔（板海苔）に対し焼成、味付け、及び乾燥をして味付け海苔を製造する方法が知られている。この方法では、概略として、供給された原料となる乾燥海苔に対し、焼成工程、味付け工程、及び乾燥工程等を経て味付け海苔を製造する（例えば、特許文献１参照）。 Conventionally, a method of baking, seasoning, and drying plate-shaped dried seaweed (plate seaweed) to produce seasoned seaweed is known. In this method, as a general rule, seasoned seaweed is produced from the supplied dried seaweed as a raw material through a baking step, a seasoning step, a drying step, and the like (see, for example, Patent Document 1).
上記のように製造された味付け海苔は、一般に薄板状に形成されるため、パリパリとした食感を得ることができるに過ぎず、ボリューム感や歯応えに乏しい。 Since the seasoned seaweed produced as described above is generally formed in the shape of a thin plate, only a crispy texture can be obtained, and the volume and texture are poor.
本発明は、このような点に鑑みなされたもので、味付け海苔のボリューム感及び歯応えを向上できる味付け海苔の製造方法を提供することを目的とする。 The present invention has been made in view of these respects, and an object of the present invention is to provide a method for producing seasoned seaweed that can improve the volume and texture of seasoned seaweed.
請求項１記載の味付け海苔の製造方法は、乾燥海苔を焼成、味付け、及び乾燥して製造する味付け海苔の製造方法であって、前記乾燥海苔に対して、その乾燥海苔一枚の重量の３％以上３７％以下の水または味付け用の液を噴霧する加湿工程と、この加湿工程の後、加湿された前記海苔に皴が寄り厚みが０．５０ｍｍ～２．００ｍｍの板状となるように焼成する焼成工程と、を備えるものである。 The method for producing seasoned seaweed according to claim 1 is a method for producing seasoned seaweed by baking, seasoning, and drying dried seaweed, and the weight of one dried seaweed is relative to the dried seaweed . A humidifying step of spraying 3% or more and 37% or less of water or a liquid for seasoning, and after this humidifying step, wrinkles are formed on the moistened seaweed so that the thickness becomes a plate of 0.50 mm to 2.00 mm. It is provided with a firing step of firing .
請求項２記載の味付け海苔の製造方法は、請求項１記載の味付け海苔の製造方法において、加湿工程での加湿は、乾燥海苔に対して、その乾燥海苔一枚の重量の１２％以上１６％以下の水または味付け用の液を噴霧することで実施するものである。 The method for producing seasoned seaweed according to claim 2 is the method for producing seasoned seaweed according to claim 1 , wherein the humidification in the humidification step is 12% or more of the weight of one dried seaweed with respect to the dried seaweed 16. It is carried out by spraying water or a liquid for seasoning in% or less.
請求項３記載の味付け海苔の製造方法は、請求項１または２記載の味付け海苔の製造方法において、加湿工程での加湿は、乾燥海苔の両面または一主面に対して実施するものである。 The method for producing seasoned seaweed according to claim 3 is the method for producing seasoned seaweed according to claim 1 or 2 , wherein the humidification in the humidification step is carried out on both sides or one main surface of the dried seaweed.
本発明によれば、皴によって味付け海苔の厚みが増し、ボリューム感及び歯応えを向上できる。 According to the present invention, the wrinkles increase the thickness of the seasoned seaweed, and the volume and texture can be improved.
以下、本発明の一実施の形態について、図面を参照して説明する。 Hereinafter, an embodiment of the present invention will be described with reference to the drawings.
本実施の形態の味付け海苔の製造方法は、図１に示すように、概略として、供給工程（ステップS1）と、加湿工程（ステップS2）と、焼成工程（ステップS3）と、味付け工程（ステップS4）と、乾燥工程（ステップS5）と、を備える。 As shown in FIG. 1, the method for producing seasoned seaweed according to the present embodiment is roughly a supply step (step S1), a humidification step (step S2), a baking step (step S3), and a seasoning step (step). It comprises S4) and a drying step (step S5).
供給工程は、原料となる乾燥海苔を供給機から加湿工程へと供給する工程である。ここで、海苔原藻を細かく裁断して板状に抄き、これを自然乾燥または機械乾燥させたものを乾海苔といい、乾燥海苔とは、この乾海苔を火入れ乾燥することによって、含まれる水分量が予め設定された所定以下（例えば５％くらい）となった状態をいう。乾燥海苔は、予め板状に形成され、所定の大きさ、及び、四角形状等の所定の形状に切り揃えられている。 The supply process is a process of supplying the raw material of dried seaweed from the feeder to the humidification process. Here, the seaweed raw algae is cut into small pieces and made into a plate, which is naturally dried or mechanically dried, and is called dried seaweed. The dried seaweed is the amount of water contained in the dried seaweed by burning and drying it. Refers to a state in which is less than or equal to a preset value (for example, about 5%). The dried seaweed is formed in a plate shape in advance, and is cut into a predetermined size and a predetermined shape such as a square shape.
加湿工程は、供給機から供給された乾燥海苔に対し、噴霧手段から水または味付け用の液を噴霧して加湿する工程である。噴霧手段としては、水または味付け用の液を貯留したタンク等の給水源に接続されたノズル等が用いられる。加湿工程では、乾燥海苔の両面、好ましくは乾燥海苔の一主面、つまり片面に対して加湿する。本実施の形態において、噴霧手段は、乾燥海苔に対して上方と下方との少なくともいずれかに配置される。なお、加湿工程において噴霧する水は、軟水、硬水等特に限定されず、一般的な水を使用してよい。 The humidification step is a step of spraying water or a liquid for seasoning from a spraying means onto the dried seaweed supplied from the feeder to humidify the dried seaweed. As the spraying means, a nozzle or the like connected to a water supply source such as a tank for storing water or a liquid for seasoning is used. In the humidification step, both sides of the dried seaweed, preferably one main surface of the dried seaweed, that is, one side is humidified. In this embodiment, the spraying means is arranged at least either above or below the dried seaweed. The water sprayed in the humidification step is not particularly limited to soft water, hard water, or the like, and general water may be used.
加湿工程における加湿量は、各乾燥海苔に対し、その乾燥海苔一枚の重量（２．７ｇ～３ｇ程度）の３％以上３７％以下、好ましくは１２％以上１６％以下とする。加湿量がそれより少ないと焼成後の海苔に十分な皴が寄らず、最終製品としての味付け海苔に所定の厚みを得ることが困難になる。また、加湿量がそれより多いと、最終製品としての味付け海苔の厚みが大きすぎ、海苔の風味が損なわれる。加湿量としては、海苔の種類にもよるが、最終製品としての味付け海苔の厚みが０．５０ｍｍ～２．００ｍｍ、好ましくは１．１１ｍｍ～１．１４ｍｍとなるように設定する。 The amount of humidification in the humidification step is 3% or more and 37% or less, preferably 12% or more and 16% or less of the weight of one dried seaweed (about 2.7 g to 3 g) with respect to each dried seaweed. If the amount of humidification is less than that, the seaweed after baking does not have sufficient wrinkles, and it becomes difficult to obtain a predetermined thickness for the seasoned seaweed as a final product. If the amount of humidification is larger than that, the thickness of the seasoned seaweed as a final product is too large, and the flavor of the seaweed is impaired. The amount of humidification is set so that the thickness of the seasoned seaweed as a final product is 0.50 mm to 2.00 mm, preferably 1.11 mm to 1.14 mm, although it depends on the type of seaweed.
焼成工程は、加湿工程により加湿された海苔を、加熱手段により高温雰囲気中において、所定温度で所定時間、加熱焼成する工程である。加熱手段としては、ヒータ等を備える焼窯機が用いられる。加湿された海苔が焼成工程での焼成を経ることで、皴を生じる。この焼成工程に送られた海苔は加湿されているため、焼成が不十分となりがちである。そのため、焼成工程では、一般的な焼成温度で、搬送速度（回転数）を一般的な速度より２０％～５０％落として、長時間焼成できるように設定されている。 The firing step is a step of heating and firing the seaweed humidified by the humidification step at a predetermined temperature for a predetermined time in a high temperature atmosphere by a heating means. As the heating means, a kiln equipped with a heater or the like is used. The humidified seaweed undergoes firing in the firing process, resulting in wrinkles. Since the seaweed sent to this firing step is humidified, the firing tends to be insufficient. Therefore, in the firing step, the transfer speed (rotational speed) is set to be 20% to 50% lower than the general speed at a general firing temperature so that firing can be performed for a long time.
味付け工程は、焼成工程を経た海苔に対し、所定の調味料等を用いて、味付け手段により味付けする工程である。調味料等は、調味液でもよいし、食用油を塗布し、粉状、あるいは顆粒状等の調味料を付着させるようにしてもよい。味付け手段は、海苔を上下から挟むローラ、あるいは海苔に対向配置される噴霧器等が好適に用いられる。この味付け工程に送られた海苔には、焼成工程で皴が生じていることから、この皴になった部分に対し、調味料が付着する。味付け工程は、所定の方法に限定されるものではなく、任意の方法を適用してよい。 The seasoning step is a step of seasoning the seaweed that has undergone the baking step by a seasoning means using a predetermined seasoning or the like. The seasoning or the like may be a seasoning liquid, or edible oil may be applied to attach the seasoning in the form of powder or granules. As the seasoning means, a roller that sandwiches the seaweed from above and below, a sprayer that is arranged facing the seaweed, and the like are preferably used. Since the seaweed sent to this seasoning step has wrinkles in the baking step, the seasoning adheres to the wrinkled portion. The seasoning step is not limited to a predetermined method, and any method may be applied.
乾燥工程は、味付け工程を経た海苔に対し、食用油や調味液等を乾燥手段により乾燥させて定着させることで味付け海苔とする工程である。乾燥手段としては、ヒータ等を備える乾燥窯が用いられる。乾燥工程においては、加熱手段により高温雰囲気中において、例えば焼成工程よりも低温度で海苔が加熱される。味付けされた海苔が乾燥工程での乾燥を経ることで、海苔に生じた皴がさらに大きくなり、乾燥後の最終製品の厚みが増す。なお、味付け工程から乾燥工程に送られた海苔には、皴の部分に調味料が付着しているため、皴の凹の部分が乾燥しにくく、皴の凸の部分が焦げやすくなっている。そのため、乾燥工程においては、一般的な乾燥温度で、搬送速度（回転数）を焼成工程に対し０％～２０％落として、長時間乾燥できるように設定されている。 The drying step is a step of making seasoned seaweed by drying cooking oil, a seasoning liquid, or the like by a drying means and fixing the seaweed that has undergone the seasoning step. As the drying means, a drying kiln equipped with a heater or the like is used. In the drying step, the seaweed is heated in a high temperature atmosphere by the heating means, for example, at a lower temperature than the baking step. As the seasoned seaweed is dried in the drying process, the wrinkles formed on the seaweed become larger and the thickness of the final product after drying increases. Since the seasoning is attached to the wrinkle portion of the seaweed sent from the seasoning step to the drying step, the concave portion of the wrinkle is difficult to dry and the convex portion of the wrinkle is easily burnt. Therefore, in the drying step, the transport speed (rotational speed) is set to be 0% to 20% lower than that of the firing step at a general drying temperature so that the drying can be performed for a long time.
乾燥工程を経た味付け海苔は、検品工程を経て、必要に応じてカットされ、容器や個装袋等にパッケージされて出荷される。 The seasoned seaweed that has undergone the drying process undergoes an inspection process, is cut as necessary, and is packaged in a container, individual packaging bag, or the like before shipment.
上述したように、一実施の形態によれば、焼成後の海苔に皴が寄るように焼成前に乾燥海苔に対して加湿工程で加湿することにより、皴によって味付け海苔の厚みが増し、ボリューム感及び歯応えを向上できる。 As described above, according to one embodiment, by humidifying the dried seaweed in the humidifying step before firing so that the seaweed after baking is wrinkled, the thickness of the seasoned seaweed is increased by the wrinkles, and the feeling of volume is increased. And the texture can be improved.
加湿工程では、乾燥海苔に対して、その乾燥海苔一枚の重量の３％以上３７％以下、好ましくは１２％以上１６％以下の水または味付け用の液を噴霧するように加湿することで、乾燥後の最終製品の味付け海苔の厚みを所定の範囲、例えば０．５０ｍｍ～２．００ｍｍ、好ましくは１．１１ｍｍ～１．１４ｍｍとすることができ、好ましいボリューム感及び歯応えを得ることができる。 In the humidification step, the dried seaweed is humidified by spraying water or a seasoning liquid of 3% or more and 37% or less, preferably 12% or more and 16% or less of the weight of the dried seaweed. The thickness of the seasoned seaweed of the final product after drying can be set to a predetermined range, for example, 0.50 mm to 2.00 mm, preferably 1.11 mm to 1.14 mm, and a preferable volume feeling and chewy texture can be obtained.
また、加湿工程では、乾燥海苔の両面または一主面に対して加湿を実施する。好ましくは一主面に対して加湿を実施する方が、両面に対して加湿する場合よりも、同じ加湿量であっても乾燥後の味付け海苔の厚みを得やすく、好ましいボリューム感及び歯応えを得ることができる。 In the humidification step, humidification is performed on both sides or one main surface of the dried seaweed. It is preferable to humidify one main surface more easily to obtain the thickness of the seasoned seaweed after drying even with the same amount of humidification than to humidify both sides, and to obtain a preferable volume and texture. be able to.
以下、実施例について説明する。 Hereinafter, examples will be described.
この実施例では、上記一実施の形態の味付け海苔の製造方法の加湿工程において、乾燥海苔に対する加湿量と最終製品の厚みとの関係について確認した。 In this example, in the humidifying step of the method for producing seasoned seaweed according to the above embodiment, the relationship between the amount of humidified dried seaweed and the thickness of the final product was confirmed.
表１に、乾燥海苔の片面に対し、加湿量０．００ｃｃ、０．１０ｃｃ、０．３５ｃｃ、０．５０ｃｃ、０．７５ｃｃ、１．００ｃｃで加湿したときの最終製品としての味付け海苔の厚みのデータを示す。なお、厚みの単位はｍｍである。 Table 1 shows the thickness of seasoned seaweed as a final product when one side of dried seaweed is humidified with humidification amounts of 0.00 cc, 0.10 cc, 0.35 cc, 0.50 cc, 0.75 cc, and 1.00 cc. Show the data. The unit of thickness is mm.
表１に示すように、０．１０ｃｃ（乾燥海苔一枚の重量に対し約３％）の加湿量としたときの乾燥工程後の海苔の厚みの最小値は約０．５０ｍｍであり、１．００ｃｃ（乾燥海苔一枚の重量に対し約３７％）の加湿量としたときの乾燥工程後の海苔の厚みの最大値は約２．００ｍｍであり、これらの間の範囲においては、好適なボリューム感及び好ましい歯応えの味付け海苔を得ることができた。特に、０．３５ｃｃ～０．５０ｃｃ（乾燥海苔一枚の重量に対し１２％以上１６％以下）の加湿量としたときに、乾燥工程後の海苔の厚みが平均して１．１１ｍｍ～１．１４ｍｍとなり、味付け海苔のボリューム感及び歯応えが最も好ましい結果となった。 As shown in Table 1, the minimum value of the thickness of the seaweed after the drying step is about 0.50 mm when the humidification amount is 0.10 cc (about 3% with respect to the weight of one piece of dried seaweed). When the humidification amount is 00 cc (about 37% with respect to the weight of one piece of dried seaweed), the maximum value of the thickness of the seaweed after the drying step is about 2.00 mm, and in the range between these, a suitable volume is used. We were able to obtain seasoned seaweed with a pleasant texture and a pleasant texture. In particular, when the humidification amount is 0.35 cc to 0.50 cc (12% or more and 16% or less with respect to the weight of one piece of dried seaweed), the thickness of the seaweed after the drying step is 1.11 mm to 1.1 on average. The thickness was 14 mm, and the volume and texture of the seasoned seaweed were the most preferable results.
それよりも加湿量が小さい場合には、味付け海苔の厚みが小さく、ボリューム感及び歯ざわりが不足した。また、それよりも加湿量が大きい場合には、味付けの海苔の厚みが大きく、歯応えが大きすぎて海苔の風味が損なわれた。 When the amount of humidification was smaller than that, the thickness of the seasoned seaweed was small, and the volume and texture were insufficient. Further, when the amount of humidification was larger than that, the thickness of the seasoned seaweed was large and the texture was too large, and the flavor of the seaweed was impaired.
また、比較例として、表２に、乾燥海苔の両面に対し加湿をしたときの最終製品としての味付け海苔の厚みのデータを示す。 Further, as a comparative example, Table 2 shows data on the thickness of seasoned seaweed as a final product when both sides of dried seaweed are humidified.
このように、乾燥海苔の両面に加湿をした場合、同じ加湿量でも片面に対して加湿した場合より味付け海苔の平均での厚みが小さかった。 As described above, when both sides of the dried seaweed were humidified, the average thickness of the seasoned seaweed was smaller than that when one side was humidified even with the same amount of humidification.
したがって、乾燥海苔一枚の重量に対し、３％以上３７％以下、好ましくは１２％以上１６％以下の加湿量で、乾燥海苔の片面に加湿した場合に、好ましいボリューム感及び歯応えを得ることができた。 Therefore, when one side of the dried seaweed is humidified with a humidification amount of 3% or more and 37% or less, preferably 12% or more and 16% or less with respect to the weight of one piece of dried seaweed, a preferable volume feeling and texture can be obtained. did it.
本発明の味付け海苔の製造方法は、味付け海苔を生産、販売する事業者等にとって利用可能性がある。 The method for producing seasoned seaweed of the present invention may be used by a business operator or the like that produces and sells seasoned seaweed.
Claims (4)
前記焼成後の海苔に皴が寄るように前記焼成前に前記乾燥海苔に対して加湿する加湿工程を備える
ことを特徴とする味付け海苔の製造方法。 A method for producing seasoned seaweed, which is produced by baking, seasoning, and drying dried seaweed.
A method for producing seasoned seaweed, which comprises a humidifying step of humidifying the dried seaweed before firing so that the seaweed after baking is wrinkled.
ことを特徴とする請求項１記載の味付け海苔の製造方法。 The first aspect of claim 1, wherein the humidification in the humidification step is carried out by spraying water or a seasoning liquid of 3% or more and 37% or less of the weight of the dried seaweed on the dried seaweed. How to make seasoned seaweed.
ことを特徴とする請求項２記載の味付け海苔の製造方法。 The second aspect of claim 2, wherein the humidification in the humidification step is carried out by spraying 12% or more and 16% or less of the weight of the dried seaweed with water or a liquid for seasoning. How to make seasoned seaweed.
ことを特徴とする請求項１ないし３いずれか一記載の味付け海苔の製造方法。 The method for producing seasoned seaweed according to any one of claims 1 to 3, wherein the humidification in the humidification step is carried out on both sides or one main surface of the dried seaweed.
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| JP2017139992A (en) * | 2016-02-10 | 2017-08-17 | はごろもフーズ株式会社 | Seasoned laver, production method thereof and device |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP7384472B2 (en) | 2022-04-06 | 2023-11-21 | 株式会社イツワ工業 | Method for manufacturing seaweed processed food |
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