JP3170383U - Seasoned seaweed - Google Patents

Abstract

Disclosed is a seasoned seaweed with little stickiness even after the package is opened. A seasoned seaweed 1 has a seasoned liquid layer 3 formed on one or both sides of a dried seaweed or a baked seaweed 2. The seasoning liquid layer 3 contains soy sauce, salt, artificial sweeteners, and glucose, and is applied to the surface of dried seaweed or grilled seaweed and dried without adding sucrose, fructose glucose liquid, syrup and mirin. Formed. The dried seaweed or baked seaweed 2 is preferably one in which a large number of fine holes 4 penetrating from one surface to the other surface are uniformly formed. [Selection] Figure 2

Description

  The present invention relates to improvement of seasoned seaweed.

There are two types of seaweed that can be edible at the table: baked seaweed and seasoned seaweed. Seasoned seaweed is generally accompanied by a sweet seasoning (sauce), so it is easy to eat and is preferred by a wide age group.
Seasoned seaweed is usually enclosed in a moisture-proof packaging bag, but once the packaging bag is sealed, there is a drawback that it immediately absorbs moisture and becomes sticky.

In rice balls, there is a strong demand to eat rice wrapped in seasoned seaweed, but since the seasoned seaweed is taken out of the packaging bag and wrapped in rice balls, the transfer of moisture from rice and the absorption of moisture from the outside air. At the beginning, the fingers that picked the seasoned seaweed are immediately sticky, which makes them uncomfortable and difficult to eat.
For this reason, seasoned seaweed is rarely used for rice balls, and even though there was a demand for seasoned seaweed, it was normal to use baked seaweed.

  In addition, seasoned seaweed is prepared by applying the seasoning liquid to the surface of dried seaweed or baked seaweed as described above, so the crunchy texture of the seaweed is lost as soon as moisture is absorbed as described above. Therefore, it is difficult to eat crisp food.

  For these reasons, it has also been proposed to remove the disadvantages of the seasoned seaweed by applying the seasoning liquid only to one side of the dried seaweed or grilled seaweed (Patent Document 1), but the flavor as seasoned seaweed is weak. It is not yet satisfactory.

JP-A-5-236914

  The present invention provides a seasoned seaweed that is less sticky even after opening the packaging bag, can be used for wrapping rice balls, is easy to eat, and has a good crispness when eaten. It is about to try.

In the present invention, a seasoning liquid layer is formed on one or both sides of dry seaweed or baked seaweed, and the seasoning liquid contains soy sauce, salt, artificial sweetener, a small amount of glucose, a seasoning extract, and a taste ingredient. , Sucrose, fructose dextrose solution, syrup and mirin. A seasoned seaweed can be obtained by applying the seasoning liquid to the surface of dried seaweed or baked seaweed and drying it to form a seasoning liquid layer.
In the dry seaweed or baked seaweed, a large number of fine holes penetrating from one side to the other side may be formed uniformly, and these fine holes may be provided before forming the seasoning liquid layer.

According to the present invention, even when seasoned seaweed is left out of the packaging bag, the surface is not easily sticky (generally referred to as sagging return). Therefore, even when wrapping rice balls, the seasoned seaweed is not sticky on the fingers when eating, so it can be eaten deliciously by increasing the flavor of rice balls, and various flavors can be added depending on the composition of the seasoning liquid. Can enjoy.
In addition, the dried seaweed or baked seaweed with uniform pores can be crisp when eaten, and enjoy a more flavored seaweed, and the amount of seasoning liquid attached is small. Economical.

It is a partially omitted enlarged sectional view showing an embodiment of the present invention. It is a partially omitted enlarged end view showing another embodiment of the present invention.

The seasoning liquid can be applied to the surface of the dried seaweed or baked seaweed 2 and dried to form the seasoning liquid layer 3 to obtain the seasoned seaweed 1. As such a seasoning liquid, the following has been conventionally used.
(Example of conventional seasoning liquid)
Deep soy sauce 23.1%
Salt 4.1%
Sucrose 13.6%
Fructose dextrose solution 5.9%
Mizuame 5.9%
Mirin 2.8%
Sodium glutamate 9.6%
Seasoning extract 9.1%
Other taste ingredients 1.7%
Adjusted water 24.2%
Total 100.0%
Sugar content (Brix): 55.7
The above-mentioned conventional seasoning liquid uses a large amount of sucrose and fructose-glucose liquid, and uses a considerable amount of syrup and mirin to give sweetness and shine.

Seasoned seaweed using these conventional seasoning liquids is easy to absorb moisture and immediately becomes sticky nori. Various studies have been conducted on this, and mainly in the seasoning liquid, sucrose, fructose glucose liquid, syrup, mirin The effect of being used was great.
In addition, in order to suppress such stickiness, simply reducing the amount of sucrose, fructose glucose solution, syrup, and mirin, the flavor of seasoned seaweed when the seasoning liquid is applied to dry seaweed or grilled seaweed It became something that I couldn't feel much. Furthermore, it has been found that there are many variations in taste and processing loss, and it is not possible to obtain seasoned seaweed with high added value.

In the present invention, the seasoning liquid is produced without using the conventionally used sucrose, fructose glucose liquid, syrup and mirin.
Ingredients used in the seasoning of the present invention include soy sauce such as concentrated soy sauce and salt. Examples of the seasoning extract include bonito extract, krill extract, krill extract, seafood extract, kelp extract, yeast extract, boiled powder, kelp powder, katsunobu powder, and mushroom powder.

  As the sweetener, an artificial sweetener is used, and for example, aspartame, stevia powder, acesulfame potassium, xylitol, trehalose, palatinose, sucralose, neotame and the like can be used alone or in combination as appropriate. In addition, a small amount of glucose is used to adjust the sweetness, but unlike glucose and fructose glucose solution described above, this glucose has low deliquescence and hygroscopicity, so the effect on the stickiness of the seasoning liquid is It is so small that it is almost negligible.

  Furthermore, as a taste component, sodium glutamate, glycine and other amino acids, nucleic acid-based flavors, chili extract, ginger extract, wasabi extract, garlic powder, and the like can be used as appropriate.

Examples of the seasoning liquid of the present invention include the following seasoning liquids.
(Example of seasoning liquid of the present invention)
Dark soy sauce 40.0%
Salt 10.0%
Sucrose None Fructose Glucose liquid None Water candy None Mirin None Glutamate sodium 8.6%
Stevia powder 0.6%
Glucose 2.0%
Seasoning extract, etc. 20.4%
Taste ingredient 1.2%
Adjusted water 17.2%
Total 100.0%
Sugar content (Brix): 49.0

The above-mentioned seasoning liquid of the present invention is a seasoning liquid that does not use sucrose, fructose glucose liquid, syrup, and mirin, and has a low sugar content and the whole liquid is stabilized.
When this seasoning liquid is applied to the surface of dried seaweed or baked seaweed, the moisture absorption is moderate, and even if moisture is absorbed to some extent, it does not stick to the surface, and the surface can be kept smooth.

In the seasoned seaweed of the present invention, a seasoning liquid layer can be formed by applying a seasoning liquid to dry seaweed or grilled seaweed provided with fine holes.
The holes may be formed in a square or rectangle of about (0.1-0.5) mm × (0.1-0.5) mm, and the pitch between the holes may be formed in about 2-20 mm. The ratio of the holes, that is, the aperture ratio is preferably about 0.1 to 1%.
As such, when the size of the hole is 0.2 mm × 0.2 mm square and the hole-to-hole pitch is 4.5 mm, about 1400 holes are formed in the whole shape of dried seaweed and grilled seaweed. And a hole area ratio of 0.14%.
Further, when the aperture ratio is increased, the crispness is improved, but the seasoned seaweed main body becomes brittle and may not be suitable for wrapping rice balls or the like.

  In the dried seaweed or baked seaweed with the fine holes as described above uniformly, the dried seaweed or baked seaweed becomes crisp and crispy, but when the seasoning liquid is applied to this, the seasoning liquid is In many cases, it is preferable to communicate between the front and back surfaces of the seaweed so that it can be seasoned reliably (FIG. 2).

(test)
In order to compare the quality of the examples of the present invention and the comparative examples, the following test materials were prepared and the following tests were performed.
(Test material)
The following were prepared as test materials.
Example: 1.4 ml of the seasoning liquid of the above-described composition of the present invention was uniformly applied to both surfaces of one whole form of baked seaweed, dried, and divided into two equal parts to obtain test materials.
Comparative example: 1.4 ml of the above-described conventional seasoning liquid was uniformly applied to both surfaces of one whole form of grilled laver, dried, and divided into two equal parts to obtain test materials.

[Hygroscopic test]
Prepare five test materials of the above-mentioned Examples and Comparative Examples, respectively. Under the environmental conditions of temperature 22 ° C. and humidity 50%, initial moisture, moisture after 5 minutes, moisture after 10 minutes, moisture after 15 minutes. Measurement was made, and the rate of increase in moisture after 15 minutes was calculated and the average value was taken.
(Test results)
The test results are shown in Table 1.

[Adhesion test]
Six test materials of the above-mentioned examples and comparative examples were prepared, each of which was moistened for the same time under an environmental condition of a temperature of 22 ° C. and a humidity of 50%, was affixed to a test bench, and 4000 g with a circular probe having a diameter of 20 mm Was applied for 10 seconds, and the maximum load was measured when it was pulled up at a speed of 40 mm / second.
(result)
The test results are shown in Table 2.

[Adhesive seasoning liquid volume test]
An example in which the above-described seasoned liquid of the present invention is applied to the baked seaweed according to the present invention, and the above-mentioned conventional seasoned liquid is applied to the conventional baked seaweed having no fine holes. As a comparative example, the application amount (ml) of seasoning liquid per seasoned seaweed between the two was measured for each 20 sheets, and the minimum value, maximum value, and average value were determined.

(result)

[Discussion]
In the above-mentioned moisture absorption test, those using the seasoning liquid of the present invention of the example, the water value rises faster than the comparative example. The maximum load is about 1 / 3.5, and it can be seen that there is very little stickiness as seasoned nori.
In addition, in the adhering seasoning liquid amount test, the amount of the seasoning liquid applied in the example in which the seasoning liquid of the present invention was applied to the baked seaweed provided with fine pores was smaller than that in the conventional example of the comparative example. It has been found that the amount can be reduced by about 34%, which improves the crispness and is effective in reducing stickiness after opening.

1: Seasoned nori 2: Dry nori (baked nori)
3: Seasoning liquid layer 4: Hole

Claims (3)

  Seasoned seaweed in which a seasoned liquid layer containing soy sauce, salt, artificial sweetener, glucose, and not containing sucrose, fructose glucose liquid, syrup and mirin is formed on one or both sides of dried seaweed or grilled seaweed.   The seasoned seaweed according to claim 1, wherein the dried seaweed or the grilled seaweed has a large number of fine holes penetrating from one side to the other side.   The seasoned seaweed according to claim 2, wherein the micropores are square or rectangular, and are uniformly provided on the entire surface of the dried seaweed or grilled seaweed, and the open area ratio is 0.1 to 1%.

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