JP3798291B2 - Method for producing seasoned seaweed - Google Patents

Description

【００２１】
［実施例２〜７、参考例３］
前処理工程（焼き加工）の加熱温度を種々に変化させ、調味液の塗布後の焼き加工の加熱温度を一定（240℃）にして、実験を行なった。
具体的には、前処理工程として、第１釜（釜内温度：150〜270℃、通過時間：8秒）内で海苔の焼き加工を行なった後、海苔の片面に適量の調味液を塗布し、さらに、調味液の上から適量の食塩（粒径0.4mm）を散布した。その後、第２釜（釜内温度：240℃、通過時間：11秒）内で海苔の焼き加工を行ない、味付海苔を作製した。
作製した味付海苔の各々について、実施例１等と同様にして、「焦げ具合」、「べた付き」、「味」の各項目を評価した。
結果を表２に示す。
【００２２】
【表２】

【００２３】
【発明の効果】
本発明の味付海苔によれば、手軽に焼きおにぎりの風味を楽しむことができるとともに、米飯と組み合わせて栄養的にバランスのとれたおにぎりを作ることができ、さらに、スーパーマーケットやコンビニエンスストア等において、海苔単体または包装おにぎりの形態で大量に販売することが可能である。
【図面の簡単な説明】
【図１】本発明の味付海苔を模式的に示す断面図である。
【符号の説明】
１ 味付海苔
２ 海苔本体
３ 調味料
４ 食塩[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a seasoned seaweed having a flavor of grilled rice balls.
[0002]
[Prior art]
Traditionally, grilled rice balls were made by the following procedure. In other words, after baked rice balls on the net, the soy sauce base sauce was applied to the surface of the rice balls with a brush, and then the rice balls were baked on the net until the sauce was dry. It was. The unique flavor of grilled rice balls is caused by the sauce applied to the surface being heated and burnt. When making grilled rice balls, miso-based sauce may be used instead of soy sauce-based sauce.
On the other hand, the traditional seasoned seaweed is made by baking the seaweed at about 250 ° C, then applying the seasoning liquid to one side of the seaweed, and then drying the seasoning liquid on the seaweed at about 190-200 ° C. It was manufactured.
[0003]
[Problems to be solved by the invention]
It is recognized that traditional grilled rice balls are made with a lot of effort in izakayas and homes by applying sauce and paying attention to baking. However, grilled rice balls have a unique flavor that is different from ordinary rice balls, so there are many people who love them, and it is assumed that there is a potential demand to make them more easily. In addition, grilled rice balls are usually made from cooked rice and seasonings, and it is difficult to say that they are nutritionally balanced. Therefore, if there is a rice ball that has a flavor of grilled rice balls and is combined with other foods such as seaweed that are nutritionally valuable other than cooked rice, the demand will be further increased.
[0004]
Furthermore, in recent years, supermarkets and convenience stores have been required to enhance the assortment of packaged rice balls with the increase in the sales volume of packaged rice balls in which cooked rice is wrapped in a film containing laver. However, conventionally, packaged rice balls having the flavor of grilled rice balls have not been sold.
Therefore, the present invention can easily enjoy the flavor of baked rice balls, can make rice balls that are nutritionally balanced in combination with cooked rice, and can be sold in large quantities at supermarkets, convenience stores, etc. The purpose is to provide food that can be used.
[0005]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventor has found that a plate-like laver having a baked rice ball flavor can be produced by adopting a specific production process. completed.
That is, the manufacturing method of the seasoned seaweed according to claim 1 of the present application includes a pretreatment process in which a plate-like seaweed is baked at a temperature of 80 to 250 ° C. for 7 to 12 seconds, and after the pretreatment process. A seasoning liquid application step of applying a seasoning liquid containing soy sauce, which can produce a flavor of grilled rice balls on one side of the seaweed, and a seaweed where the seasoning liquid is applied, 9-15 at 230-260 ° C. A baking process for obtaining a seasoned seaweed having a grilled rice ball flavor by performing baking process for a second .
The seasoned seaweed produced as described above can be used as a seaweed for wrapping cooked rice in a predetermined shape to make a rice ball with a seaweed having a flavor of grilled rice balls.
Moreover, in this invention, since the seasoning containing soy sauce is applied and then baked for a predetermined time under a predetermined temperature condition, the taste and properties (tactile sensation, etc.) of the seaweed main body can be maintained well. At the same time, the seasoning liquid is heat-dried and burnt to give a real grilled rice ball flavor.
Furthermore, in this invention, since a specific pre-processing process is included, a seaweed can be baked moderately and a seasoning liquid can be heated moderately.
[0006]
In the seasoned seaweed production method of the present invention, the salt is partially embedded in the applied seasoning liquid and partially exposed between the seasoning liquid application process and the baking process. And a salt application step of spraying on the surface.
With this configuration, even when a plurality of seasoned seaweeds of the present invention are stored in layers, the surface to which the seasoning is attached sticks to the surface of other adjacent seasoned seaweed or the inner surface of the packaging bag. This will make it easier to sell seasoned seaweed alone. Moreover, when using as a laver for packaging rice balls, it becomes easy to peel off the laver from the packaging film.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The seasoned seaweed of the present invention is obtained by adhering a seasoning having a grilled rice ball flavor on at least one side.
Here, the flavor of grilled rice balls refers to a unique flavor produced when the seasoning applied to the surface of cooked rice is heated and burnt, such as soy sauce and miso.
[0011]
Examples of the seasoning having a flavor of grilled rice balls used in the present invention include those obtained by heating and drying a seasoning liquid capable of producing a flavor of grilled rice balls by heating.
Examples of such a seasoning liquid include a seasoning liquid containing soy sauce and a seasoning liquid containing miso. Furthermore, sugar or the like can be blended to impart viscosity.
Examples of the seasoning liquid containing soy sauce include soy sauce and miso mixed in a volume ratio of about 1: 1, soy sauce and sake mixed in a volume ratio of about 5: 1, soy sauce, miso and sake in a volume. What mixed by about 3: 3: 1 by a ratio etc. can be mentioned.
Examples of the seasoning liquid containing miso may include a mixture of miso, sake and sugar in a volume ratio of about 3: 3: 1.
[0012]
The temperature necessary for producing the flavor of grilled rice balls is 210 ° C or higher, preferably 220 ° C or higher, more preferably 230 ° C or higher. When the temperature is less than 210 ° C., the seasoning liquid does not burn when dried, and the flavor of grilled rice balls cannot be produced. When the temperature is 220 ° C. or higher, the dried seasoning liquid has weak burns, and when it is 230 ° C. or higher, strong burns are obtained. In addition, it can be visually confirmed whether the flavor of a grilled rice ball has arisen by discriminating the presence or absence of a burnt eye (a discoloration part, such as yellow).
[0013]
In this invention, the salt which has a suitable particle size (for example, particle size 0.2-0.7 mm) can be used together with the seasoning which has the flavor of a grilled rice ball.
Salt was sprayed so as to be partially embedded and partially exposed in the seasoning liquid applied to one side of the seaweed, and then the seasoning liquid was dried as the seaweed was heated. It is in a state of being fixed on the seaweed with a solid seasoning interposed. FIG. 1 schematically shows a cross section of seasoned seaweed. The seasoned seaweed 1 is composed of a seaweed body 2, a seasoning 3 attached to one side of the seaweed body, and salt 4 which is a granular material partially embedded in the seasoning 3 and partially exposed. ing.
[0014]
The surface of other seasoned nori seaweed or packaging film when multiple sheets of seasoned nori are stacked by using salt having a portion exposed from the seasoning or contained in a packaging rice ball packaging film, etc. The exposed portion of the salt comes into contact with the inner surface of the seam, and it is possible to prevent the seasoned seaweeds from sticking to each other and the seasoned seaweed from sticking to the inner surface of the packaging film. In addition, when a suitable amount of salt is present on the seaweed, a rice ball having an appropriate amount of salt can be made without separately adding salt to the surface of the cooked rice.
[0015]
Whether the seasoned seaweed has a grilled rice ball flavor can be determined by visually observing whether the seasoning is burnt. That is, when the seasoning liquid is heated and burnt, the color changes to a color (for example, brown) different from the color immediately after being applied on the laver. It can be determined whether it has occurred.
[0016]
Next, the manufacturing method of the seasoned seaweed of this invention is demonstrated.
First, as a pretreatment step, baking is performed on a plate-shaped laver body, which is a raw material, using a baking pot (first pot). By adding such a pretreatment step, the seaweed can be baked as well and the seasoning liquid can be heated as well. The heating temperature is 270 ° C. or less, preferably 80 to 250 ° C., particularly preferably 100 to 240 ° C. If the heating temperature exceeds 270 ° C, the flavor of the laver will deteriorate due to overcooking.
The passing time of the laver in the baking pot in the pretreatment step is usually about 7 to 12 seconds, although it varies depending on the heating temperature.
[0017]
After baking in the pretreatment step, the seasoning liquid is uniformly applied to one side of the laver using a sponge roller or the like. Moreover, after application | coating of a seasoning liquid, salt is sprayed uniformly using a powder spraying apparatus etc. as needed.
After application of the seasoning liquid, baking is performed using a baking pot (second pot). The heating temperature is 210 to 280 ° C, preferably 220 to 260 ° C, particularly preferably 230 to 250 ° C. If the heating temperature is less than 210 ° C., the seasoning liquid will not burn, and the flavor of grilled rice balls cannot be produced. If the heating temperature exceeds 280 ° C, the flavor of the laver will deteriorate due to overcooking.
The passing time of the laver in the baking pot in the baking process after application of the seasoning liquid is usually about 9 to 15 seconds, although it varies depending on the heating temperature.
The seasoned seaweed that comes out of the pot is cut into a predetermined size, packaged and shipped.
[0018]
【Example】
[Preparation of seasoning liquid]
46% by weight of soy sauce, 29% by weight of sugar, 3% by weight of mirin, and 22% by weight of water were mixed to prepare a soy sauce-flavored seasoning liquid.
[Example 1 , Comparative Examples 1-2 , Reference Examples 1 and 2 ]
The experiment was performed by changing the heating temperature in the baking process, which is the pretreatment process, to be constant (200 ° C.) and changing the heating temperature in the baking process after the application of the seasoning liquid in various ways.
Specifically, as a pretreatment step, after laver is baked in the first pot (inner temperature: 200 ° C., passage time: 8 seconds), an appropriate amount of seasoning liquid is applied to one side of the nori, Further, an appropriate amount of sodium chloride (particle size 0.4 mm) was sprayed from above the seasoning liquid. Thereafter, the seaweed was baked in the second kettle (temperature in the kettle: 150 to 270 ° C., passage time: 11 seconds) to prepare seasoned nori.
[0019]
About each of the produced seasoned seaweed, each item of "burning condition", "with stickiness", and "flavor" was evaluated.
The “burning condition” is evaluated by visually observing the seasoning and salt, and observing whether the scorch attached to the seasoning and salt is strong. The stronger the burn, the better the flavor of the grilled rice balls.
The “sticky” is an evaluation of the presence or absence of stickiness (stickiness) on the surface to which the seasoning is attached. The less sticky, the higher the commercial value and the better.
“Taste” is a comprehensive evaluation of the presence or absence of a grilled rice ball and the taste of the seaweed body.
The results are shown in Table 1.
[0020]
[Table 1]

[0021]
[Examples 2 to 7, Reference Example 3 ]
The experiment was performed by changing the heating temperature in the pretreatment process (baking process) in various ways and keeping the heating temperature in the baking process after applying the seasoning liquid constant (240 ° C.).
Specifically, as a pretreatment step, after laver is baked in the first pot (inner temperature: 150 to 270 ° C., passage time: 8 seconds), an appropriate amount of seasoning liquid is applied to one side of the nori. Furthermore, an appropriate amount of sodium chloride (particle size 0.4 mm) was sprayed from above the seasoning liquid. Then, the seaweed was baked in the second pot (temperature in the pot: 240 ° C., passage time: 11 seconds) to prepare seasoned nori.
About each of the produced seasoned seaweed, each item of "burning condition", "with stickiness", and "flavor" was evaluated like Example 1 grade | etc.,.
The results are shown in Table 2.
[0022]
[Table 2]

[0023]
【The invention's effect】
According to the seasoned seaweed of the present invention, it is possible to easily enjoy the flavor of grilled rice balls, to make rice balls that are nutritionally balanced in combination with cooked rice, and in supermarkets and convenience stores, etc. It can be sold in large quantities in the form of laver alone or packaged rice balls.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view schematically showing seasoned seaweed of the present invention.
[Explanation of symbols]
1 Seasoned Nori 2 Nori itself 3 Seasoning 4 Salt

Claims (2)

A pretreatment step of baking the plate-like seaweed at a temperature of 80 to 250 ° C. for 7 to 12 seconds;
A seasoning liquid application step for applying a seasoning liquid containing soy sauce, which can produce a flavor of grilled rice balls by heating on one side of the nori after the pretreatment step ,
A seasoned nori comprising a baking process for obtaining a seasoned nori having a flavor of grilled rice balls by baking the nori coated with the seasoning liquid at 230 to 260 ° C. for 9 to 15 seconds. Manufacturing method.   A salt application step of spraying salt so as to be partially buried and partially exposed in the applied seasoning liquid between the seasoning liquid application step and the baking process step. A method for producing seasoned seaweed according to 1.

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