JP5309413B2 - Method for producing dried dried seaweed - Google Patents
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- JP5309413B2 JP5309413B2 JP2011018901A JP2011018901A JP5309413B2 JP 5309413 B2 JP5309413 B2 JP 5309413B2 JP 2011018901 A JP2011018901 A JP 2011018901A JP 2011018901 A JP2011018901 A JP 2011018901A JP 5309413 B2 JP5309413 B2 JP 5309413B2
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 241001474374 Blennius Species 0.000 title claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 29
- 241000195493 Cryptophyta Species 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 11
- 241000220317 Rosa Species 0.000 claims description 16
- 230000018044 dehydration Effects 0.000 claims description 9
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 5
- 238000005138 cryopreservation Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 102000044159 Ubiquitin Human genes 0.000 claims 1
- 108090000848 Ubiquitin Proteins 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000007710 freezing Methods 0.000 abstract description 6
- 230000008014 freezing Effects 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 3
- 238000010025 steaming Methods 0.000 description 7
- 238000001816 cooling Methods 0.000 description 4
- 238000007598 dipping method Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 208000023514 Barrett esophagus Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 241000109329 Rosa xanthina Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
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Abstract
Description
本発明は、バラ干し海苔の製造方法の技術に関するものである。 The present invention relates to a technique for a method for producing a dried rose nori.
バラ干し海苔の製造方法において、原料である摘採された生ノリの原藻は常温で放置すると腐敗が始まるため、すぐに乾燥させる必要がある。そのため、市場に流通しているバラ干し海苔はほとんどが乾物である。このような従来のバラ干し海苔の色は、黒茶色で見た目が悪いという問題がある。そこで、火入れすることにより、緑〜深緑色に見た目の色を改善し、また香ばしい香りを与えている。 In the method for producing dried dried seaweed, the raw algae of the picked raw laver that is a raw material starts to rot when left at room temperature, so it must be dried immediately. For this reason, most dried dried laver in the market is dry matter. There is a problem that the color of such conventional dried laver is black brown and looks bad. Therefore, the appearance color is improved from green to dark green, and a fragrant fragrance is given by burning.
一方、原料の原藻を冷凍保存して必要に応じて解凍して乾燥させることにより、長期間保存することができ、時期を問わずバラ干し海苔を市場に流通させることができる。しかしながら、一度凍結すると海苔の細胞は破壊されてしまい、解凍後にドリップ等が出て品質が劣化するといった問題がある。 On the other hand, raw raw algae can be stored frozen and thawed and dried as necessary, so that they can be stored for a long period of time, and dried dried laver can be distributed to the market regardless of the time. However, once frozen, the laver cells are destroyed, and there is a problem that the quality deteriorates due to drip or the like after thawing.
バラ干し海苔の市場拡大を図るべく、従来のバラ干し海苔の色の見た目の色の改善を図ることができ、また長期間冷凍保存をしても品質や鮮度が劣化しないバラ干し海苔の製造方法が要望されている。
なお、本書における用語として、“生ノリ”や“原藻”を加工前の原料を表すものとして用い、“〜後のもの”や“〜した原藻”を何かの工程をして半製品状態のものを表すものとして用い、“バラ干し海苔”を出来た製品を表すものとして用いる。
In order to expand the market for dried dried seaweed, it is possible to improve the appearance color of conventional dried dried seaweed, and the method for producing dried dried seaweed that does not deteriorate in quality or freshness even if frozen for a long time Is desired.
The terminology used in this document is “raw” and “raw algae” to represent the raw material before processing, and “~ after” and “~ the original algae” are processed into semi-finished products. It is used to represent the product in the state, and it is used to represent a product that has been made of “rose dried nori”.
上記状況に鑑みて、本発明は、従来のバラ干し海苔の色調の改善を図ることができ、また長期間冷凍保存をしても品質や鮮度が劣化しないバラ干し海苔の製造方法を提供することを目的とする。 In view of the above situation, the present invention provides a method for producing a dried rose nori that can improve the color tone of conventional dried dried nori and that does not deteriorate in quality or freshness even after being frozen for a long period of time. With the goal.
上記目的を達成すべく、本発明の第１の観点によれば、採集した原藻を熱湯に浸漬し湯引かせる、或いは、蒸煮する湯引き工程、次に、脱水工程、その後、乾燥工程、から成り、上記の湯引き工程は、原藻を８０℃以上の熱湯又は蒸気で、湯引き時間が１０〜２０秒である、バラ干し海苔の製造方法が提供される。
かかる第１の観点の方法によれば、湯引き工程が無い従来のバラ干し海苔と比べて、見た目の色が見映えが良い鮮やかな緑色にし、香味の損失を最小限に抑えることができる。
In order to achieve the above object, according to the first aspect of the present invention, the collected raw algae can be immersed in hot water and hot-drawn , or steamed , and then dehydrated, then dried. formation is, above ubiquitous process is a raw alga to 80 ° C. or more hot water or steam, ubiquitous time is 10 to 20 seconds, rose dried seaweed of the manufacturing method is provided.
According to the method of the first aspect, it is possible to make the appearance color bright green with a good appearance color and to minimize the loss of flavor as compared with the conventional rose-dried laver without a hot water drawing step.
ここで、湯引き工程とは、原藻を熱湯にくぐらせて表面だけ熱を通すこと、原藻を熱湯に短時間浸漬すること、蒸煮することなどの処理を施すことであり、湯通しとも言われる。熱湯は、真水を加熱するものであっても、塩水を加熱するものであってもよい。熱湯浸漬の場合は、原藻の色が緑色に変化するまで原藻を８０℃以上の熱湯に浸漬させる。また、蒸煮の場合は、８０℃以上の蒸気で蒸す。蒸煮の場合は熱湯浸漬に比べ時間を少しかける。なお、蒸気を加圧した場合は蒸煮時間を短縮でき、蒸気を加熱させてより高温にした場合も蒸煮時間を短縮できる。
また、湯引き工程を経た後は速やかに冷却し、脱水工程を行う。冷却は湯引きした原藻を水道水の流水にて短時間で冷やす。脱水は水切り袋に移して遠心式脱水機などで行われるのが好ましい。
また、乾燥工程は、４０℃前後の熱風乾燥でも、日干しでも、常温で放置して乾燥させても構わない。例えば、乾燥は湯引き脱水した後セイロにほぐし拡げ、約１日天日で乾燥する。
なお、摘採した生ノリの原藻であれば、いずれも使用でき、その種類、養殖法等は特に限定されるものではない。
Here, the hot water drawing process is to pass the raw algae through hot water and pass only the surface, to immerse the raw algae in hot water for a short time, to perform steaming, etc. . The hot water may be one that heats fresh water or one that heats salt water. In the case of hot water immersion, the original algae are immersed in hot water at 80 ° C. or higher until the color of the original algae changes to green. In the case of steaming, steam with steam of 80 ° C or higher. In the case of steaming, take a little time compared to hot water soaking. In addition, when steam is pressurized, the cooking time can be shortened, and when steam is heated to a higher temperature, the cooking time can be shortened.
In addition, after the hot water drawing step, the water is quickly cooled and the dehydration step is performed. Cooling is performed in a short time with the tap water. The dehydration is preferably carried out in a draining bag and performed with a centrifugal dehydrator or the like.
The drying step may be hot air drying at around 40 ° C., sun drying, or leaving it at room temperature for drying. For example, drying is performed by hot water dehydration, then loosened and spread on a silo, and dried for about one day in the sun.
In addition, as long as the raw algae of the picked raw laver can be used, there are no particular limitations on the type, culture method, and the like.
次に、本発明の第２の観点によれば、採集した原藻を熱湯に浸漬し湯引かせる、或いは、蒸煮する湯引き工程、次に、脱水工程、次に、凍結保存工程、次に、解凍工程、その後、乾燥工程、から成り、上記の湯引き工程は、原藻を８０℃以上の熱湯又は蒸気で、湯引き時間が１０〜２０秒である、バラ干し海苔の製造方法が提供される。
かかる第２の観点の方法によれば、凍結させた後に解凍したとしても、海苔の品質や鮮度を劣化させない。また、凍結保存工程により凍結状態で長期間保存することができるので、時期を問わずバラ干し海苔を市場に流通させることができる。
Next, according to the second aspect of the present invention, the collected original algae are immersed in hot water and hot-drawn , or steamed hot-boiled step, then dehydrated step, then cryopreservation step, thawing step, then, drying, formed Ri from step ubiquitous above, in raw algae to 80 ° C. or more hot water or steam, is ubiquitous time 10-20 seconds, rose dried seaweed of the manufacturing method is provided .
According to the method of the second aspect, even if it is frozen and then thawed, the quality and freshness of the seaweed are not deteriorated. Moreover, since it can preserve | save for a long time in a frozen state by a cryopreservation process, it can distribute the dried laver no matter which time.
ここで、凍結保存工程とは、脱水工程を経た後のものをトレーにほぐし拡げ、約−１０℃以下で保存する。凍結させる方法については、緩慢凍結あるいは急速冷凍等の方法が好適に用いられ、特に凍結条件は制限されない。
なお、湯引き工程、脱水工程および乾燥工程は、上記第１の観点の方法と同様であり説明を省略する。
Here, in the cryopreservation step, the material after the dehydration step is loosened and spread on a tray and stored at about −10 ° C. or less. As a method of freezing, methods such as slow freezing or quick freezing are preferably used, and freezing conditions are not particularly limited.
Note that the hot water drawing step, the dehydration step and the drying step are the same as in the method of the first aspect, and a description thereof will be omitted.
ここで、上記の第１の観点又は第２の観点のバラ干し海苔の製造方法の湯引き工程において、熱湯浸漬の場合、熱湯の温度が９０〜１００℃の範囲で、熱湯への浸漬時間が１０〜２０秒の範囲であることが好ましい。熱湯処理は、浸漬温度が８０℃以上で行うことができるが、９０〜１００℃の範囲で行うことがより好適である。常圧、減圧、加圧などの圧力条件に特に制限されるものではない。また、熱湯への浸漬時間は原藻が緑色を呈するまでで良く、香味の損失を最小限に抑えるために短時間で行うことが好ましく、１０〜２０秒の範囲とし、特に１５秒程度が適当である。なお、加圧することにより、より短時間にすることができる。 Here, in the hot water dipping process of the method for producing a dried rose nori according to the first aspect or the second aspect, in the case of hot water immersion, the temperature of the hot water is in the range of 90 to 100 ° C., and the immersion time in hot water is 10 It is preferably in the range of ˜20 seconds. The hot water treatment can be performed at an immersion temperature of 80 ° C. or higher, but is more preferably performed in the range of 90 to 100 ° C. It is not particularly limited to pressure conditions such as normal pressure, reduced pressure, and increased pressure. In addition, the immersion time in hot water may be until the original algae exhibits a green color, and is preferably performed in a short time in order to minimize the loss of flavor, and is in the range of 10 to 20 seconds, particularly about 15 seconds is appropriate. It is. In addition, it can be shortened by pressurizing.
また、上記の第１の観点又は第２の観点のバラ干し海苔の製造方法の湯引き工程において、蒸煮の場合、蒸気温度が９０〜１２０℃の範囲で、蒸煮時間が１０〜２０秒の範囲であることが好ましい。蒸煮処理は、蒸気温度が８０〜１８０℃の範囲で行うことができるが、９０〜１２０℃の範囲で行うことがより好適である。常圧、減圧、加圧などの圧力条件に特に制限されるものではない。また、蒸煮時間は原藻が緑色を呈するまでで良く、香味の損失を最小限に抑えるために短時間で行うことが好ましく、５〜３０秒の範囲とし、特に１０〜２０秒の範囲が適当である。なお、加圧することにより、より短時間にすることができる。 Moreover, in the hot water drawing step of the method for producing dried rose seaweed according to the first aspect or the second aspect, in the case of steaming, the steam temperature is in the range of 90 to 120 ° C, and the steaming time is in the range of 10 to 20 seconds. Preferably there is. The steaming treatment can be performed at a steam temperature in the range of 80 to 180 ° C, but more preferably in the range of 90 to 120 ° C. It is not particularly limited to pressure conditions such as normal pressure, reduced pressure, and increased pressure. The steaming time may be until the original algae turns green, and is preferably performed in a short time in order to minimize the loss of flavor, and is preferably in the range of 5 to 30 seconds, particularly in the range of 10 to 20 seconds. It is. In addition, it can be shortened by pressurizing.
本発明によれば、バラ干し海苔の色の見た目の色を鮮明な緑色にし、香味の損失を最小限に抑えることができ、また冷凍・解凍を行うことによる品質や鮮度の劣化を回避できるといった効果を有する。
すなわち、本発明のバラ干し海苔の製造方法によれば、バラ干し海苔の保存性や風味を向上できる。
According to the present invention, the apparent color of the dried laver color can be made clear green, loss of flavor can be minimized, and deterioration of quality and freshness due to freezing and thawing can be avoided. It has such an effect.
That is, according to the method for producing dried rose nori of the present invention, it is possible to improve the storage stability and flavor of the dried rose nori.
以下、本発明の実施形態について、図面を参照しながら詳細に説明していく。なお、本発明の範囲は、以下の実施例や図示例に限定されるものではなく、幾多の変更及び変形が可能である。 Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. The scope of the present invention is not limited to the following examples and illustrated examples, and various changes and modifications can be made.
先ず、採集した原藻を流水海水にて洗浄し、ザルに移して余分な水分を落とす。
次に、沸騰させた２％塩水にザルのまま１５秒間浸漬した後、流水で速やかに冷却する。
冷却した後、水切りネットに移し遠心式脱水機で脱水し、含まれている水分や付着水等を取り除く。
そして脱水後にセイロに細かく拡げ、天日で一日乾燥させる。
これらの工程を経て、実施例１のバラ干し海苔を得る。
First, the collected raw algae are washed with running seawater and transferred to a colander to remove excess water.
Next, after dipping for 15 seconds in boiled 2% salt water as a colander, it is quickly cooled with running water.
After cooling, it is transferred to a draining net and dehydrated with a centrifugal dehydrator to remove the contained water and adhering water.
Then, after dehydration, it is spread finely into a salo and dried for one day in the sun.
Through these steps, the dried laver of Example 1 is obtained.
以下に、従来のバラ干し海苔（No.1）とそれに更に火入れしたもの（No.2）と本発明のバラ干し海苔（No.3）について、その香り、色、食味を比較した結果を説明する。
下表１は、乾燥後のバラ干し海苔の現物のまま評価した結果である。また、下表２は、乾燥後のバラ干し海苔を湯戻ししたものの評価結果である。
The following explains the results of comparing the aroma, color, and taste of the traditional dried dried seaweed (No.1), the one that was further fired (No.2), and the dried dried seaweed (No.3) of the present invention To do.
Table 1 below shows the results of evaluation of the dried dried laver as it is. Table 2 below shows the evaluation results of the dried dried laver after reconstitution with hot water.
従来のバラ干し海苔（No.1）とそれに更に火入れしたもの（No.2）と本発明のバラ干し海苔（No.3）は、いずれも茶葉のような形態を呈している。本来、乾海苔は黒色（バラ干しも）であるものを火入れすると緑色に変化する。本発明のバラ干し海苔（No.3）は、上記表１，２に示すように、火入れしなくても鮮やかな緑色をしていた。色や食味の向上が確認できた。
また、乾燥後のバラ干し海苔を湯戻ししたものは、従来のバラ干し海苔（No.4）とそれに更に火入れしたもの（No.5）と比べて、鮮やかな緑色をしており、また、食感もシャキシャキとし、色や食味の向上が確認できた。
Both the conventional dried laver (No. 1), the one further burned (No. 2), and the dried dried laver (No. 3) of the present invention are in the form of tea leaves. Originally, dried seaweed turns black when it is black (and dried roses). As shown in Tables 1 and 2 above, the dried rose nori (No. 3) of the present invention had a bright green color even without burning. The improvement in color and taste was confirmed.
In addition, the dried laver dried laver is rejuvenated with a bright green color compared to the traditional dried laver laver (No. 4) and further fired (No. 5). The texture was also crisp and improved in color and taste.
また、従来のバラ干し海苔の場合、乾燥工程までにおいては異物除去が原藻を洗う段階でのみ行われるため、異物混入が多いといった問題がある。これに対して、本発明のバラ干し海苔の場合は、乾燥工程までにおいて原藻を洗う段階と湯通しの段階の２段階で汚れが落とせるという利点がある。また、湯通しした原藻は色が変わるため異物が発見しやすくなり、冷却の最中に異物選別できるといった利点もある。すなわち、本発明のバラ干し海苔の製造工程においては、従来のバラ干し海苔の製造工程と比べて、異物の混入のリスクが軽減できるのである。 Moreover, in the case of the conventional dried laver, there is a problem that foreign matter is often mixed since the foreign matter is removed only at the stage of washing the original algae until the drying step. On the other hand, in the case of the dried laver of the present invention, there is an advantage that dirt can be removed in two stages of washing the original algae and the stage of blanching until the drying process. Moreover, since the boiled raw algae change color, it is easy to find foreign matters, and there is an advantage that foreign matters can be selected during cooling. That is, in the manufacturing process of the dried rose nori of the present invention, the risk of contamination by foreign matters can be reduced as compared with the conventional manufacturing process of dried rose nori.
先ず、採集した原藻を流水海水にて洗浄し、ザルに移して余分な水分を落とす。
次に、沸騰させた２％塩水にザルのまま１５秒間浸漬した後、流水で速やかに冷却する。
冷却した後、水切りネットに移し遠心式脱水機で脱水し、含まれている水分や付着水等を取り除く。
脱水した後、トレーに荒くほぐし拡げて−１０℃の冷凍庫で凍結保存する。
３ヶ月後に常温で解凍し、解凍後にセイロに細かく拡げ天日で一日乾燥させる。
これらの工程を経て、実施例２のバラ干し海苔を得る。
実施例２のバラ干し海苔も、実施例１のバラ干し海苔と同様に、火入れしなくても鮮やかな緑色をしていた。色や食味の向上が確認できた。また、乾燥後のバラ干し海苔を湯戻ししたものも、従来のバラ干し海苔とそれに更に火入れしたものと比べて、鮮やかな緑色をしており、また、食感もシャキシャキとし、色や食味の向上が確認できた。
First, the collected raw algae are washed with running seawater and transferred to a colander to remove excess water.
Next, after dipping for 15 seconds in boiled 2% salt water as a colander, it is quickly cooled with running water.
After cooling, it is transferred to a draining net and dehydrated with a centrifugal dehydrator to remove the contained water and adhering water.
After dehydration, loosen it roughly on a tray and store frozen in a -10 ° C freezer.
Thaw at room temperature 3 months later, and after thawing, spread finely into a cello and dry for one day in the sun.
Through these steps, the dried laver of Example 2 is obtained.
As with the rose dried nori of Example 1, the dried rose nori of Example 2 also had a bright green color even without burning. The improvement in color and taste was confirmed. In addition, the dried dried laver with hot water is brighter green compared to the traditional dried laver and further cooked, and the texture is crispy and the color and taste Improvement was confirmed.
本発明は、バラ干し海苔の製造方法として有用である。
The present invention is useful as a method for producing dried laver.
Claims (4)
次に、脱水工程、
その後、乾燥工程、
から成り、
前記湯引き工程は、原藻を８０℃以上の熱湯又は蒸気で、湯引き時間が１０〜２０秒である、
ことを特徴とするバラ干し海苔の製造方法。 A hot water drawing process in which the collected raw algae are immersed in hot water and hot drawn or steamed ,
Next, dehydration process,
Then, drying process,
Ri consists of,
In the hot water drawing step, the raw algae is heated with hot water or steam at 80 ° C. or higher, and the hot water drawing time is 10 to 20 seconds.
A method for producing dried dried nori.
次に、脱水工程、
次に、凍結保存工程、
次に、解凍工程、
その後、乾燥工程、
から成り、
前記湯引き工程は、原藻を８０℃以上の熱湯又は蒸気で、湯引き時間が１０〜２０秒である、
ことを特徴とするバラ干し海苔の製造方法。 A hot water drawing process in which the collected raw algae are immersed in hot water and hot drawn or steamed ,
Next, dehydration process,
Next, cryopreservation process,
Next, a thawing process,
Then, drying process,
Ri consists of,
In the hot water drawing step, the raw algae is heated with hot water or steam at 80 ° C. or higher, and the hot water drawing time is 10 to 20 seconds.
A method for producing dried dried nori.
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| JP2011018901A JP5309413B2 (en) | 2011-01-31 | 2011-01-31 | Method for producing dried dried seaweed |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011018901A JP5309413B2 (en) | 2011-01-31 | 2011-01-31 | Method for producing dried dried seaweed |
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|---|---|
| JP2012157279A JP2012157279A (en) | 2012-08-23 |
| JP5309413B2 true JP5309413B2 (en) | 2013-10-09 |
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Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57206366A (en) * | 1981-06-11 | 1982-12-17 | Takaokaya:Kk | Preservation of raw laver |
| JPS6019481A (en) * | 1983-07-15 | 1985-01-31 | Shirako:Kk | Preparation of food from green algae |
| JPH03262465A (en) * | 1990-03-12 | 1991-11-22 | Marutatsu Takahiro | Processed laver food with retained shape of raw alga and production thereof |
| JPH05184333A (en) * | 1991-05-11 | 1993-07-27 | Takafumi Urano | Production of flaky roasted laver |
| JP3166044B2 (en) * | 1992-05-13 | 2001-05-14 | 東海高熱工業株式会社 | Production method of roasted roasted seaweed |
| JP2000125817A (en) * | 1998-10-22 | 2000-05-09 | Kaneu Foods Kk | Production of dry bud stock |
| JP2007129933A (en) * | 2005-11-09 | 2007-05-31 | Nishihatsu Sangyo Kk | Loosened-laver dryer |
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2011
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