JP3557541B2

JP3557541B2 - Small grilled laver

Info

Publication number: JP3557541B2
Application number: JP14220496A
Authority: JP
Inventors: 嘉孝木村
Original assignee: Tokai Konetsu Kogyo Co Ltd
Current assignee: Tokai Konetsu Kogyo Co Ltd
Priority date: 1996-05-13
Filing date: 1996-05-13
Publication date: 2004-08-25
Anticipated expiration: 2016-05-13
Also published as: JPH09299068A

Description

【０００１】
【発明の属する技術分野】
本発明は、乾燥海苔を安定した条件下で優れた香り、風味および歯触り状態に効率よく焼き上げることができる焼海苔器、とくに寿司店、食堂などの小規模業務あるいは一般家庭において安直に使用することができる簡易構造の小型焼海苔器に関する。
【０００２】
【従来の技術】
従来、定型サイズのシート状乾燥海苔から大量に焼海苔を生産するには、大型の熱風炉を用いて乾燥海苔を連続的に焼成処理する方法が採られている。この方法は、自動化が可能で、適切に管理された温度ならびに時間の条件下で焼き上げられる利点はあるが、熱風炉の設置に広い面積を必要とし、設備費用も高価となるばかりでなく、一日あたり数十枚ないし数百枚単位の量を焼き上げるには運転費を含めて相当のコストがかかる。このため、業務用以外の目的には実質的に使用することはできない。
【０００３】
一方、一般家庭においては乾燥海苔を焼き上げるには、通常、炭火やガス炎などにかざして焼成する手焙りの手段で行われているが、全体を焼きむらのない状態に焼き上げるには可成りの熟練を要する。また、小規模の寿司店や食堂などでは煩雑で熟練を要する焼海苔作業の手間を省くため、多くの場合、市販されている焼海苔を使用して対応している。したがって、焼海苔本来の風味、香味、歯触り等は当然に焼きたてのものに比べて劣ることは避けられない。
【０００４】
このようなことから一般家庭や小規模店舗で用いる小型自動焼海苔器として、当初、乾燥海苔を二枚の熱板間に挟み付け、熱板で乾燥海苔を圧着しながら焼成する構造の器具が開発された。ところが、この構造では乾燥海苔が熱板により熱圧状態で焼成されるため、焼き上がった海苔の表面が通常の焼海苔に比べて平坦化してしまって海苔本来の外観が喪失するうえ、風味、色感、歯触り等も減退する問題があった。更に、熱板相互間に隙間がない関係で、焼成中に乾燥海苔から発生する水分の拡散が円滑に行われず、手焙りほどの良好な焼き上げ状態を得ることがきなかった。
【０００５】
そこで、本出願人は上記の問題点を解消した小型焼海苔器として、乾燥した海苔の両面を熱板に接触させて焼海苔とするための２枚の熱板と、該両熱板の間に１．５〜５ｍｍのスペーサーを設けた構造のものを先に開発した（特開平５−１８４３３５号公報）。この構造によれば、上下の熱板間にスペーサーを介して１．５〜５ｍｍの隙間が介在するため、両熱板間の圧着により海苔の表面外観を損ねる現象は除去され、焼きむらのない均等な焼き上がり状態を得ることができる。
【０００６】
【発明が解決しようとする課題】
しかしながら、上記した特開平５−１８４３３５号の発明に係る小型焼海苔器においては、上下２枚の熱板間隔が下部熱板面に植設された４本の支柱突起状のスペーサーにより固定されており、焼成処理中は熱板間の側面が開放された状態となるため、水分の放散には有利であるものの、同時に熱の放散を生じて系内の均熱性を損ねると共に、折角生じた焼海苔の芳香が外部に揮散して風味を減退させるという未解決な課題が残されていた。また、使用目的や乾燥海苔の表面性状（密度のバラツキおよび反り）に応じて好適な焼き上がり状態を得るために適切な熱板間隔を調整するにはその都度スペーサーの高さを変える必要があった。
【０００７】
本発明は、特開平５−１８４３３５号の発明に改良を加えて未解決の課題を解決したもので、その目的とするところは、常に優れた風味、香り、歯触り、色感ならびに表面性状の焼き上がり状態を得ることができる簡易構造の小型焼海苔器を提供することにある。
【０００８】
【課題を解決するための手段】
上記の目的を達成するための本発明に係る小型焼海苔器は、乾燥海苔を上下の熱板間に載置して焼き上げる機構の焼海苔器において、乾燥海苔より広い面積を有する下部均熱板の裏面に加熱源および断熱板を積層した下部熱板を中央部に設置した枠状の台座部と、前記台座部の下部熱板と対向する位置に同一構造の上部熱板を設置した枠状の上蓋部とからなり、台座部の下部均熱板と上蓋部の上部均熱板相互の対向間隔が１．５〜５ｍｍの範囲に保持され、かつ台座部に上蓋部を被せた際に前記台座部の周縁部位と上蓋部の周縁部位が内部を密閉する状態に当接する構造を備えることを構造上の特徴とする。
【０００９】
【発明の実施の形態】
以下、本発明を例示した図面に基づいて具体的に説明する。しかし、本発明の構成は、これらの図面し示された構造に限定されるものではない。図１は、本発明に係る小型焼海苔器の全体を示した斜視説明図、図２はその側面図で、１は台座部、２は枠状の上蓋部である。台座部１には中央部に下部熱板３が設置され、また上蓋部２には前記板部熱板３に対向する位置に上部熱板４が設置され、台座部１と上蓋部２とは例えば蝶番５などの固着手段で上蓋部２が開閉自在に結合されている。焼海苔操作は、コンセント６を電源に差し込んで上下熱板を所定温度に加熱したのち下部熱板３の上に乾燥海苔７を載置し、開閉用把手８で台座部１に上蓋部２を被せて一定時間保持することにより行われる。
【００１０】
図３は本発明の実施形態を例示した断面図である。台座部１と上蓋部２は例えばカラー鉄板やステンレス鋼板のような金属板材で枠状のケーシングとして形成されており、内部に空間部を有している。該空間部にはガラス繊維、ロックウール、炭素繊維のような繊維状の断熱材を充填することができる。下部熱板３は、載置する乾燥海苔７より広い面積を有する下部均熱板９の裏面に加熱源１０および断熱材１１を積層した構造からなっており、台座部１の底部と支柱１３を介して固定されている。なお、下部熱板３を構成する下部均熱板９は図示のように台座部１の周縁部位１４より若干上部に突出した状態に設置されていることが好ましく、このように設計することにより操作の過程で発生した海苔屑を容易に除去することが可能となる。
【００１１】
上蓋部２に設置される上部熱板４は、上記した下部熱板３と同様に上部均熱板１２裏面に加熱源１０および断熱材１１を積層した構造となっている。下部均熱板９および上部均熱板１２は、熱伝導の良好な金属材料で構成された適宜な厚さの平板により形成する。とくに本発明の目的には、板厚４〜６ｍｍのアルミニウム板で形成することが好ましい。アルミニウム板は好適な熱伝導性を有し、一様な均熱性と適度な蓄熱性を有しているが、板厚が４ｍｍ未満であると均熱板内の温度差が大きくなるうえ、熱容量が不足して上蓋部の開閉時や新たな乾燥海苔を載置した際の吸熱作用により熱板温度が極度に低下する現象を招く。一方、６ｍｍを越える板厚は最早均熱性や蓄熱性の向上に寄与せず、いたずらに重量のみを増大する結果となるため設計面およびコスト面で不利となる。より好ましいアルミニウム均熱板の板厚は、５〜６ｍｍの範囲である。
【００１２】
なお、下部均熱板９および上部均熱板１２の乾燥海苔７に対向する面には、遠赤外線を放射する材料を被覆しておくことが好ましい。遠赤外線放射材料としては、例えばアルミナ、酸化チタン、ムライト、コージライト等のセラミック材料、テフロン、シリコーン等の樹脂材料を挙げることができるが、各種調理器具に汎用されており被膜面の平滑性の良好なテフロン被覆が最も好適である。
【００１３】
加熱源１０は、例えばニクロム線をジクザグ状に敷設するか、炭素質抄紙シートや炭素繊維シート等で形成した面状発熱体で構成され、加熱温度が１８０℃〜２００℃程度に均等かつ急速に発熱するように設計される。断熱板１１の材料は熱遮断効果のあるものであれば特に制限はなく、例えばシリカ、アルミナ等のセラミックボードにより形成することができる。
【００１４】
本発明に係る小型焼海苔器の主要な構造的特徴は、第１に台座部１の下部均熱板９と上蓋部２の上部均熱板１２の対向間隔を１．５〜５ｍｍの範囲に保持する点にある。上下均熱板相互の対向間隔を１．５〜５ｍｍの範囲に限定するのは、この間隔が１．５ｍｍ未満となると均熱板間で乾燥海苔を圧着するようになって焼海苔の外観および色調を損ねる結果を与え、５ｍｍを越える間隔となると上部均熱板１２からの熱伝導および熱放射が不足して上下均等な焼き上がり状態を得ることができなくなるからである。上下均熱板相互の相対間隔は上記１．５〜５ｍｍの範囲内で固定する構造でもよいが、適正な焼き上がり加減は乾燥海苔の形態（厚さ、密度等）や焼海苔の使用目的により異なるため、１．５〜５ｍｍの対向間隔範囲で任意に調節できる構造とすることが好ましい。
【００１５】
図３の構造では、上部熱板４が上蓋部２に設置したねじ機構の間隙調整手段１５により垂直方向に上下作動する機構に設計され、下部均熱板９と上部均熱板１２の対向間隔を任意に調節できる構造となっている。この際、上蓋部２の内縁部位に下部係止片１６および上部係止片１７を設けて上部均熱板１２の端部が上下動し得る区画を形成し、このうち下部係止片１６の厚さを１．５ｍｍとし、上部係止片１７を下部均熱板９から５ｍｍの高さに設置することにより、上下均熱板間の距離が１．５〜５ｍｍの範囲で上部熱板４を任意に調整することが可能となる。
【００１６】
本発明の第２の構造的特徴は、台座部１に上蓋部２を被せた際に、内部が密閉する状態となるように設計して、熱放散に伴う系内の均熱性の低下と焼海苔の芳香の外部揮散による風味の減退を抑制するところにある。図３の構造では、台座部１および上蓋部２が枠体として形成されており、上蓋部２を被せた場合に題材部１の周縁部位１４と上蓋部２の周縁部位１８が当接して側面部を封止し、内部を密閉する状態を形成する。
【００１７】
更に、熱板を１８０℃程度の一定温度に保持するため、下部均熱板９の中心部まで温度センサー（例えば熱電対）を埋設し、適宜な温度調整手段により、温度センサーの検知信号を利用して均熱板温度を自動的に所定温度に制御することができる。したがって、常に１８０±２℃範囲の温度域を維持することができる。
【００１８】
【実施例】
実施例１〜３
図示構造の小型焼海苔器を用い、下部均熱板９と上部均熱板１２の対向間隔を１〜５ｍｍの範囲で変動させ、上下均熱板の温度を１８０℃に設定して乾燥海苔を下部均熱板面に載置して上蓋部２を被せ、１２秒間で焼き上げた。なお、上下均熱板には板厚５ｍｍのアルミニウム板を用い、乾燥海苔に対向する面にテフロン被覆したものを使用した。この条件で１００枚の乾燥海苔を焼成し、焼き上がり状態を観察した。その結果を、均熱板間隔と対比させて表１に示した。
【００１９】
比較例１
下部均熱板と上部均熱板の間に間隙を設けず、乾燥海苔を熱圧する状態の構造に設計した小型焼海苔器を用い、焼成条件は実施例１と同一にして乾燥海苔を焼き上げた。ただし、焼成時間は１２秒間とすると焼成過度となるため９秒間に設定した。この場合の焼き上がり状態を表１に併載した。
【００２０】
比較例２
下部均熱板と上部均熱板の対向間隔を３ｍｍに設定し、上下均熱板の側面を開放した構造の小型焼海苔器を用い、焼成条件は実施例１と同一にして乾燥海苔を焼き上げた。この場合の焼き上がり状態を表１に併載した。
【００２１】
【表１】

【００２２】
表１の結果から、本発明の小型焼海苔器を用いて焼成した焼海苔は、いずれも香り、風味、表面状態および色感に優れ、かつ均熱板間隔の調整により歯触りが微妙に変化する焼き上がり加減を得ることができる。したがって、使用目的に沿った焼き上がり状態の焼海苔として得ることができる。これに対し、比較例１の焼海苔は均熱板が圧着状態で焼成されるため、表面が平坦化した自然の凸凹が除去され、風味、色感が劣り、また比較例２では焼成時に香りが幾分放散し、海苔の周辺部と中心部とで焼成度のムラが若干認められた。
【００２３】
実施例４〜６、比較例３
図示構造の小型焼海苔器において、アルミニウムで構成した上下均熱板の板厚を変えて設置した。この小型焼海苔器を用い、下部均熱板９と上部均熱板１２の対向間隔を３ｍｍに設定し、均熱板の温度を１８０℃に制御して定常状態に保った。この際、均熱板面の９箇所に貼着した熱電対により測定した最高温度と最低温度の差をもって熱板温度の均一性を評価した。その結果を表２に示した。
【００２４】
【表２】

【００２５】
表２の結果から、アルミニウム均熱板の板厚は３ｍｍでは温度分布が不均一であるが、４〜６ｍｍでは最高・最低温度差が減少して実用上十分な程度の均一な温度分布となることが判る。
【００２６】
【発明の効果】
以上のとおり、本発明によれば常に優れた香り、風味色感ならびに表面性状の焼き上がり状態を得ることができる簡易構造の小型焼海苔器を提供することができる。とくに上下均熱板の対向間隔を１．５〜５ｍｍの範囲内で任意に調整することにより使用目的に応じた歯触りの焼き上がり加減を容易に得ることができるから、寿司店、食堂などの小規模業務用あるいは一般家庭用として有用である。
【図面の簡単な説明】
【図１】本発明に係る小型焼海苔器の全体を示した斜視説明図である。
【図２】本発明に係る小型焼海苔器の側面図である。
【図３】本発明に係る小型焼海苔器の断面図である。
【符号の説明】
１台座部
２上蓋部
３下部熱板
４上部熱板
５蝶番
６コンセント
７乾燥海苔
８開閉用把手
９下部均熱板
１０加熱源
１１断熱板
１２上部均熱板
１３支柱
１４台座部の周縁部位
１５間隙調整手段
１６下部係止片
１７上部係止片
１８上蓋部の周縁部位
１９温度センサー[0001]
TECHNICAL FIELD OF THE INVENTION
INDUSTRIAL APPLICABILITY The present invention is a roasted laver that can efficiently bake dried laver into excellent aroma, flavor and texture under stable conditions, and is particularly easily used in small businesses such as sushi restaurants and cafeterias or in ordinary households. The present invention relates to a small-sized grilled laver with a simple structure that can be used.
[0002]
[Prior art]
Conventionally, in order to produce a large amount of roasted laver from sheet-shaped dried laver of a standard size, a method of continuously firing the dried laver using a large-sized hot blast stove has been adopted. This method has the advantage that it can be automated and can be baked under appropriately controlled temperature and time conditions, but it requires a large area for installation of a hot stove, increases the equipment cost, and reduces the cost. Baking a quantity of several tens to several hundreds of sheets per day requires considerable costs including operating costs. Therefore, it cannot be practically used for purposes other than business use.
[0003]
On the other hand, in a general household, baking dried laver is usually done by hand-roasting by baking it over a charcoal fire or a gas flame, but it is quite possible to bake the whole to a state without baking. Requires skill. In addition, small-scale sushi restaurants and cafeterias use a roasted seaweed that is commercially available in many cases in order to save time and labor for complicated and skilled roasted seaweed. Therefore, it is inevitable that the original flavor, flavor, texture, and the like of grilled laver are inferior to those of freshly baked laver.
[0004]
For this reason, as a small automatic baked laver used in ordinary households and small-scale stores, there is an appliance with a structure in which dried nori is sandwiched between two hot plates and baked while pressing the dried nori with the hot plate. It has been developed. However, in this structure, the dried laver is baked in a hot-pressed state by a hot plate, so that the surface of the baked laver is flatter than normal grilled laver and loses its original appearance, flavor, There was also a problem that the color feeling, the texture and the like also decreased. Furthermore, since there is no gap between the hot plates, the diffusion of moisture generated from the dried seaweed during firing was not performed smoothly, and it was not possible to obtain a baked state as good as hand-roasted.
[0005]
Therefore, the applicant of the present invention has developed a small-sized seaweed laver that has solved the above-mentioned problems, and has two hot plates for bringing both sides of the dried seaweed into contact with a hot plate to make a roasted seaweed. A structure provided with a spacer of 0.5 to 5 mm was previously developed (Japanese Patent Laid-Open No. 5-184335). According to this structure, since a gap of 1.5 to 5 mm is interposed between the upper and lower hot plates via the spacer, the phenomenon of impairing the surface appearance of the laver due to the pressure bonding between the two hot plates is removed, and there is no uneven burning. An evenly baked state can be obtained.
[0006]
[Problems to be solved by the invention]
However, in the small-sized seaweed basin according to the invention of Japanese Patent Application Laid-Open No. 5-184335, the interval between the upper and lower hot plates is fixed by four pillar-shaped spacers planted on the lower hot plate surface. During the sintering process, the side surfaces between the hot plates are open, which is advantageous for the dissipation of moisture.However, it also causes the dissipation of heat and impairs the uniformity of temperature in the system. There remains an unsolved problem that the aroma of laver evaporates to the outside to reduce the flavor. In addition, in order to adjust an appropriate hot plate interval in order to obtain a suitable baked state according to the purpose of use and the surface properties of the dried laver (variation in density and warpage), it is necessary to change the height of the spacer each time. Was.
[0007]
The present invention solves an unsolved problem by improving the invention of Japanese Patent Application Laid-Open No. 5-184335, and its object is to always provide excellent flavor, aroma, texture, color and surface texture. It is an object of the present invention to provide a small-sized grilled laver with a simple structure capable of obtaining a baked state.
[0008]
[Means for Solving the Problems]
In order to achieve the above object, a small roasted laver according to the present invention is a roasted laver having a mechanism in which dried laver is placed between upper and lower hot plates and baked, and a lower soaking plate having a larger area than the dried laver. A frame-shaped pedestal portion in which a lower heat plate in which a heat source and a heat insulating plate are laminated on the back surface is installed at the center, and an upper heat plate having the same structure is installed at a position facing the lower heat plate of the pedestal portion. The upper lid portion, the interval between the lower heat equalizing plate of the pedestal portion and the upper heat equalizing plate of the upper lid portion is maintained in the range of 1.5 to 5 mm, and when the upper lid portion is put on the pedestal portion, A structural feature is that a structure is provided in which the peripheral portion of the pedestal portion and the peripheral portion of the upper lid portion come into contact with each other in a state of sealing the inside.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be specifically described with reference to the drawings. However, the configuration of the present invention is not limited to the structures shown and shown in these drawings. FIG. 1 is a perspective explanatory view showing the whole of a small roasted laver according to the present invention, and FIG. 2 is a side view thereof, wherein 1 is a pedestal portion, and 2 is a frame-shaped upper lid portion. The pedestal 1 is provided with a lower hot plate 3 at the center thereof, and the upper lid 2 is provided with an upper hot plate 4 at a position facing the plate hot plate 3. For example, the upper lid portion 2 is openably and closably connected by a fixing means such as a hinge 5. In the grilled laver operation, the outlet 6 is plugged into a power source, the upper and lower hot plates are heated to a predetermined temperature, and then the dried laver 7 is placed on the lower hot plate 3 and the upper cover 2 is attached to the pedestal 1 with the opening / closing handle 8. This is performed by holding the cover for a certain time.
[0010]
FIG. 3 is a cross-sectional view illustrating an embodiment of the present invention. The pedestal portion 1 and the upper lid portion 2 are formed as a frame-shaped casing from a metal plate material such as a color iron plate or a stainless steel plate, and have a space therein. The space can be filled with a fibrous heat insulating material such as glass fiber, rock wool, or carbon fiber. The lower hot plate 3 has a structure in which a heat source 10 and a heat insulating material 11 are laminated on the back surface of a lower heat equalizing plate 9 having an area larger than the dried nori 7 to be placed. Has been fixed through. The lower heat equalizing plate 9 constituting the lower heat plate 3 is preferably installed so as to slightly protrude from the peripheral portion 14 of the pedestal portion 1 as shown in the figure, and the operation is achieved by designing in this manner. Nori debris generated during the process can be easily removed.
[0011]
The upper hot plate 4 installed on the upper lid portion 2 has a structure in which a heat source 10 and a heat insulating material 11 are laminated on the back surface of the upper heat equalizing plate 12 like the lower hot plate 3 described above. The lower heat equalizing plate 9 and the upper heat equalizing plate 12 are formed of flat plates having an appropriate thickness made of a metal material having good heat conductivity. In particular, for the purpose of the present invention, it is preferable to form an aluminum plate having a thickness of 4 to 6 mm. Aluminum plate has good thermal conductivity, uniform heat uniformity and moderate heat storage, but if the plate thickness is less than 4 mm, the temperature difference inside the heat equalizer plate will increase and the heat capacity will increase. This causes a phenomenon in which the temperature of the hot plate is extremely lowered due to the heat absorption when the upper lid is opened and closed or when new dried laver is placed. On the other hand, a plate thickness exceeding 6 mm does not contribute to the improvement of the heat uniformity or the heat storage property anymore, and results in an unnecessarily increased weight, which is disadvantageous in terms of design and cost. A more preferred thickness of the aluminum soaking plate is in the range of 5 to 6 mm.
[0012]
Preferably, the surfaces of the lower soaking plate 9 and the upper soaking plate 12 facing the dried laver 7 are coated with a material that emits far-infrared rays. Examples of the far-infrared radiation material include ceramic materials such as alumina, titanium oxide, mullite, and cordierite, and resin materials such as Teflon and silicone. A good Teflon coating is most preferred.
[0013]
The heating source 10 is, for example, laid in a zigzag form with a nichrome wire or is formed of a sheet-like heating element formed of a carbonaceous papermaking sheet, a carbon fiber sheet, or the like, and the heating temperature is uniformly and rapidly set to about 180 ° C to 200 ° C. Designed to generate heat. The material of the heat insulating plate 11 is not particularly limited as long as it has a heat blocking effect. For example, the heat insulating plate 11 can be formed of a ceramic board such as silica or alumina.
[0014]
The main structural feature of the small roasted laver according to the present invention is as follows. First, the opposing distance between the lower heat equalizing plate 9 of the pedestal portion 1 and the upper heat equalizing plate 12 of the upper lid portion 2 is set in a range of 1.5 to 5 mm. The point is to keep. The distance between the upper and lower heat equalizing plates is limited to the range of 1.5 to 5 mm. When the distance is less than 1.5 mm, the dried seaweed is pressed between the heat equalizing plates, and the appearance of the grilled seaweed and The reason is that the color tone is impaired, and if the distance exceeds 5 mm, heat conduction and heat radiation from the upper heat equalizing plate 12 are insufficient, so that it is not possible to obtain a uniformly baked state vertically. The relative spacing between the upper and lower heat equalizing plates may be fixed within the above range of 1.5 to 5 mm, but the appropriate degree of baking depends on the form (thickness, density, etc.) of the dried laver and the purpose of use of the roasted laver. Therefore, it is preferable to adopt a structure that can be arbitrarily adjusted in the range of the facing distance of 1.5 to 5 mm.
[0015]
In the structure shown in FIG. 3, the upper hot plate 4 is designed to be vertically moved by the gap adjusting means 15 of the screw mechanism installed on the upper lid portion 2, and the opposing distance between the lower heat equalizing plate 9 and the upper heat equalizing plate 12 is designed. Is arbitrarily adjustable. At this time, a lower locking piece 16 and an upper locking piece 17 are provided at the inner edge portion of the upper lid portion 2 to form a section in which the end of the upper heat equalizing plate 12 can move up and down. By setting the thickness to 1.5 mm and installing the upper locking piece 17 at a height of 5 mm from the lower heat equalizing plate 9, the distance between the upper and lower heat equalizing plates is 1.5 to 5 mm, so that the upper hot plate 4 Can be arbitrarily adjusted.
[0016]
A second structural feature of the present invention is that when the pedestal portion 1 is covered with the upper lid portion 2, the interior is designed to be in a closed state, so that the heat uniformity in the system is reduced due to heat dissipation and the burning is reduced. It is to suppress the decrease in flavor due to the external volatilization of the seaweed aroma. In the structure of FIG. 3, the pedestal portion 1 and the upper lid portion 2 are formed as a frame, and when the upper lid portion 2 is put on, the peripheral portion 14 of the subject material portion 1 and the peripheral portion 18 of the upper lid portion 2 come into contact with each other to form a side surface. The part is sealed and a state in which the inside is sealed is formed.
[0017]
Furthermore, in order to keep the hot plate at a constant temperature of about 180 ° C., a temperature sensor (for example, a thermocouple) is buried up to the center of the lower heat equalizing plate 9 and a detection signal of the temperature sensor is used by an appropriate temperature adjusting means. Thus, the temperature of the soaking plate can be automatically controlled to a predetermined temperature. Therefore, a temperature range of 180 ± 2 ° C. can be always maintained.
[0018]
【Example】
Examples 1-3
Using a small grilled laver having the structure shown in the drawing, the distance between the lower soaking plate 9 and the upper soaking plate 12 is varied in the range of 1 to 5 mm, and the temperature of the upper and lower soaking plates is set at 180 ° C. to dry the dried seaweed. It was placed on the lower heat equalizing plate, covered with the upper lid 2, and baked for 12 seconds. Note that an aluminum plate having a thickness of 5 mm was used for the upper and lower heat equalizing plates, and the surface facing the dried laver was coated with Teflon. Under these conditions, 100 pieces of dried nori were baked and the baked state was observed. The results are shown in Table 1 in comparison with the soaking plate interval.
[0019]
Comparative Example 1
A dry laver was baked under the same firing conditions as in Example 1 using a small roasting laver designed to have a structure in which the dried laver was hot-pressed without providing a gap between the lower soaking plate and the upper soaking plate. However, the firing time was set to 9 seconds because the firing time would be excessive if it was 12 seconds. Table 1 also shows the baked state in this case.
[0020]
Comparative Example 2
The distance between the lower heat equalizing plate and the upper heat equalizing plate is set to 3 mm, and a small size laver with a structure in which the side surfaces of the upper and lower temperature equalizing plates are opened is used. Was. Table 1 also shows the baked state in this case.
[0021]
[Table 1]

[0022]
From the results in Table 1, it can be seen that the roasted seaweed baked using the small-sized seaweed laver of the present invention is excellent in fragrance, flavor, surface condition and color, and has a slight change in texture due to the adjustment of the soaking plate interval. The degree of baking can be obtained. Therefore, it can be obtained as grilled laver in a baked state according to the purpose of use. On the other hand, the roasted seaweed of Comparative Example 1 was baked in a pressed state of a soaking plate, so that natural unevenness having a flattened surface was removed, and the flavor and color were inferior. Was slightly diffused, and slight unevenness in the degree of baking was observed in the peripheral part and the central part of the laver.
[0023]
Examples 4 to 6, Comparative Example 3
In the small-sized roasting apparatus having the structure shown in the figure, the upper and lower soaking plates made of aluminum were installed with different thicknesses. Using this small grilled laver, the distance between the lower soaking plate 9 and the upper soaking plate 12 was set to 3 mm, and the temperature of the soaking plate was controlled at 180 ° C. to maintain a steady state. At this time, the uniformity of the hot plate temperature was evaluated based on the difference between the highest temperature and the lowest temperature measured by a thermocouple attached to nine places on the surface of the soaking plate. The results are shown in Table 2.
[0024]
[Table 2]

[0025]
From the results in Table 2, the temperature distribution is not uniform when the thickness of the aluminum soaking plate is 3 mm, but the maximum / minimum temperature difference is reduced when the thickness is 4 to 6 mm, and the temperature distribution becomes uniform enough for practical use. You can see that.
[0026]
【The invention's effect】
As described above, according to the present invention, it is possible to provide a small-sized grilled laver with a simple structure that can always obtain excellent fragrance, flavor and color, and a baked state of surface texture. In particular, by adjusting the facing distance between the upper and lower heat equalizing plates arbitrarily within a range of 1.5 to 5 mm, it is possible to easily obtain the degree of baking of the texture according to the purpose of use. Useful for small business or general household use.
[Brief description of the drawings]
FIG. 1 is a perspective explanatory view showing an entire small grilled laver according to the present invention.
FIG. 2 is a side view of the small grilled laver according to the present invention.
FIG. 3 is a sectional view of a small grilled laver according to the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Pedestal part 2 Top lid part 3 Lower heating plate 4 Upper heating plate 5 Hinge 6 Outlet 7 Dry laver 8 Opening / closing handle 9 Lower heat equalizing plate 10 Heat source 11 Insulating plate 12 Upper heat equalizing plate 13 Column 14 Peripheral portion 15 of pedestal portion Gap adjusting means 16 Lower locking piece 17 Upper locking piece 18 Peripheral portion 19 of upper lid portion Temperature sensor

Claims

In a roasting laver with a mechanism that places dried laver between the upper and lower hot plates and bake, the lower hot plate in which a heat source and a heat insulating plate are laminated on the back of the lower heat equalizing plate with a larger area than the dried nori is located at the center The frame-shaped pedestal portion, and a frame-shaped upper lid portion having an upper hot plate of the same structure installed at a position facing the lower hot plate of the pedestal portion, and a lower heat equalizing plate and an upper lid portion of the pedestal portion. The distance between the upper heat equalizing plates is maintained in a range of 1.5 to 5 mm, and when the upper lid is placed on the pedestal, the peripheral portion of the pedestal and the peripheral portion of the upper lid seal the inside. A small baked laver equipped with an abutting structure.

The small seaweed vessel according to claim 1, further comprising a mechanism capable of arbitrarily adjusting a distance between the lower heat equalizing plate of the pedestal portion and the upper heat equalizing plate of the upper lid portion in a range of 1.5 to 5 mm.

3. The small grilled laver according to claim 1, wherein the soaking plate is an aluminum plate having a thickness of 4 to 6 mm.

4. The small baked laver according to claim 1, wherein the surface of the soaking plate facing the dried laver is coated with Teflon.

5. A small baked laver according to claim 1, wherein a temperature sensor is buried in the soaking plate, and temperature adjusting means for automatically controlling the soaking plate to a predetermined temperature based on a detection signal of the temperature sensor is provided. .