JP5986939B2 - Method for producing food ingredients for sprinkling and tea making using dried and salted seaweed - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a food material for sprinkling and tea making using dried and salted seaweed, and in particular, a food material for sprinkling and tea picking dried bud hijiki, dried long hijiki, dried mekabu, and salted kelp. It is related with the manufacturing method for making it.

  Conventionally, seaweed such as dried deer rape (buds and long hijiki) and dried rice crackers are hard to eat as they are, and salted kelp is dried after being thawed to an appropriate size It was too hard to eat.

  Therefore, it was impossible to sprinkle these ingredients and to soften them for 30 seconds to 1 minute as a base for tea pickles and to eat smoking.

  However, seaweed has fiber, is an alkaline food, and is a food that is good for the body.

  There is a sprinkle that uses fish clauses (and) as a main ingredient. For example, as in Patent Document 1.

Japanese Patent No. 4139830

  However, this technology relates to a sprinkling of fish knot or (and) shaving knot into 5-30 mesh fine powder and blended with okara, using hard dry seaweed as food material. It is not a thing.

Therefore, in order to solve the above-mentioned problems, the present invention has developed a method for producing a food material for sprinkling using dried and salted seaweed, which can be used as a raw material for tea sauce and sprinkles, and for using it as a raw material. It is to provide.

As a means to solve this problem, using seaweed, a food material for sprinkles and tea pickles using dried and salted seaweed that has a crispy and appetizing feeling and a soft texture in a relatively short time It consists of a manufacturing method.

    According to the present invention, seasoned seaweed, or thawed salted seaweed kelp, is heated and pressurized, and then subjected to an expansion process of instantaneously reducing pressure, and then expanding and then expanding and then drying. In addition, it gives a soft texture within 30 to 50 seconds by applying tea, and can be used as an element for ochazuke. Furthermore, it has a crispy texture and can be used as a raw material for sprinkling. It is what you play.

1 shows an embodiment of the present invention and is a flowchart of the first embodiment. FIG. It shows another embodiment of the present invention and is a flowchart of the second embodiment. FIG. 6 is a flowchart of a third embodiment showing still another embodiment of the present invention. FIG. 14 is a flowchart of a fourth embodiment showing still another embodiment of the present invention.

As a form for carrying out the present invention, dry seaweed, sprout, long hijiki, mekabu, and salted seaweed, kelp, are used as materials, respectively, and these materials are appropriately adjusted according to salt and moisture adjustments as necessary. “Pre-treatment process” that cuts to size, etc., “Expansion process” that heats and pressurizes the pre-treated material, and then expands it by the instantaneous pressure reduction means to obtain the expanded material, and expansion by the instantaneous pressure reduction It consists of a combination of a “seasoning / drying process” for immersing the expanded material in a seasoning liquid and drying the expanded material seasoned by the seasoning process, and a “drying process” after the “expansion process”. composed of material production method for a and Ochazuke sprinkled with dry-salted seaweed, wherein.

  In addition, the manufacturing process consisting of the above-mentioned processes includes a “pre-treatment process”, an “expansion process”, and a “drying process before completion” before the completion of the product. It may be performed before the “expansion step” or after the “expansion step”.

[Example 1]
Therefore, a manufacturing method using sprout which is the first embodiment of the present invention will be described in detail with reference to FIG.

  1 kg of sprout was swollen with water for 30 minutes, then immersed in 4% salt water for 30 minutes, and dehydrated with a centrifuge. These treatments are referred to as a pretreatment step (1), and after passing through the pretreatment step, about 4 kg of sprout hijiki material was obtained.

Next, the pretreated bud hijiki is seasoned with the following seasoning liquid. The ratio is 4 kg of sprout
700g sugar
L-glutamine soda 170g
Kelp powder 10g
4g succinic acid 2Na
130g miso
1600g of water
This seasoning liquid is heated to 80 ° C. and subjected to a seasoning process in which the seasoning liquid is seasoned with bud hijiki.

  Then, after about 2 hours, in a hot air dryer at 80 ° C., the seasoned buds were dried to a moisture of 28% to obtain a dried product of 2 kg buds. is there.

  These seasoning process and drying process are called seasoning / drying process (2).

Next, the seasoned and dried material buddhijiki is put in a pon confectionery machine, heated and pressurized to 140 ° C, and when it reaches 168 ° C · 0.6 hPa (about 10 minutes later), instantaneous decompression is performed. Thus, a swollen sprout material is obtained. This process is called an expansion process (3) and goes through this process.

  Then, after about 2 hours, after a finishing drying step (4) that is dried with a hot air dryer at 80 ° C., a 1.25 kg dried product with a moisture content of 1.25 kg is made into a crunchy texture for a sprinkling material. I got a product.

[Example 2]
Next, a manufacturing method using long elbows according to the second embodiment of the present invention will be described in detail with reference to FIG.

  After 1 kg of long hijiki was swollen with water for 30 minutes, it was immersed in 8% salt water for 30 minutes and dehydrated with a centrifuge. The dewatered long elbow was cut into a length of 15 mm by a cutting machine. These treatments are referred to as a pretreatment step (1a), and after passing through the pretreatment step, about 4 kg of long-higaki materials were obtained.

Next, the pretreated long hijiki is seasoned with the following seasoning liquid. The ratio is 4 kg for long hijiki,
700g sugar
L-glutamine soda 170g
Kelp powder 10g
4g succinic acid 2Na
130g miso
1600g of water
The seasoning liquid was heated to 80 ° C., and 4 kg of the long hijiki was added to the seasoning liquid for seasoning.

  Then, after about 2 hours, it was dried in a hot air dryer at 80 ° C. to a moisture of 28% to obtain a dried product of 2 kg long long bean.

  These seasoning process and drying process are called seasoning / drying process (2a).

Seasoned and dried raw longhijiki is put in a pon confectionery machine, heated and pressurized to 140 ° C, and when it reaches 160 ° C and 0.5 hPa (about 9 minutes later), it is instantly decompressed and expanded. Get the expanded long hijiki material. This process is called an expansion process (3a) and goes through this process.

    In addition, a pon confectionery machine is a manufacturing machine called a cereal expander, which manufactures candy that is inflated by applying pressure to cereals such as rice and then opening them at once.

  Subsequently, the expanded material that has undergone the expansion step is subjected to a finish drying step (4a) in which the raw material is dried with a hot air dryer at 80 ° C., thereby obtaining 1.35 kg of a seasoned product for tea pickles having a moisture content of 8%. It was.

  This product became soft about 30 seconds after the tea was poured, and could be used as a source of Ochazuke.

Example 3
Next, the manufacturing method using the dry eyelid according to the third embodiment of the present invention will be described in detail with reference to FIG. 3. After immersing 2 kg of Korean boiled and dry cut scabbard in water and lightly dewatering it. The pretreatment step (1 ') was performed by immersing in 4% salt water for 15 minutes.

  And after spin-drying | dehydrating with centrifuging and obtaining 6.8kg mekabu, the following seasonings were performed.

For 6.8 kg of mekabu
800g sugar
260g L-glutamine soda
20g kelp powder
Succinic acid 2Na 8g
350g miso
2800g of water
2 hours later, it is dried using an 80C hot air dryer to obtain 4.8 kg of seasoning kabu with a moisture content of 33%, and undergoes the seasoning / drying step (2 ').

Next, it is put in a pon confectionery machine, heated and pressurized, and when it reaches 160 ° C. · 0.5 hPa (after about 8 minutes), it undergoes an expansion step (3 ′) in which pressure is instantaneously reduced.

  Subsequently, a final drying step (4 ′) of drying using an 80 ° C. hot air dryer was performed to obtain 8.8% moisture and 3.2 kg.

  This product has a crunchy texture and is suitable for sprinkling materials.

Example 4
Next, the production method using Shiogama Shinkonbu, which is the fourth embodiment of the present invention, will be described in detail with reference to FIG. 4. After cutting to a width of 15 mm, desalting with water for 10 minutes, dipping in 4% salt water for 20 minutes, and dehydrating with a centrifuge. This is referred to as a pretreatment step (1 ″).

  The true kombu that has undergone this pretreatment step is dried in a hot air dryer at 80 ° C. to obtain a moisture content of 30% and 3.8 kg.

This is put into a pon confectionery machine, heated and pressurized to 140 ° C. in the expansion step (3 ″), and when it reaches 160 ° C. and 0.5 hPa (after about 9 minutes), the pressure is reduced instantaneously. 8 kg of expanded kelp was obtained.

    Subsequently, the following seasoning liquid was added and seasoned.

For 2.8kg of expanded kelp,
280g sugar
L-glutamine soda 100g
Succinic acid 2Na 2g
230g miso
1200 g of water
Seasoned with the seasoning liquid of no.

  The seasoned kelp was dried in a seasoning / drying step (2 ″) using a hot air dryer at 80 ° C. to obtain 2.3 kg of swollen seasoned kelp with a moisture content of 8.5%.

    This product has a crunchy texture and is suitable for sprinkling materials.

The present invention has industrial applicability by acquiring the technology of the manufacturing method of raw materials for tea pickles and sprinkles using the dried and salted seaweed of the present invention, and manufacturing and selling them.

1, 1a, 1 ', 1 "Pretreatment process 2, 2a, 2', 2" Seasoning / drying process 3, 3a, 3 ', 3 "Expansion process 4, 4a, 4' Finish drying process 5 Drying process

Claims (2)

Made from dried seaweed, hijiki and mekabu,
Pretreatment process to adjust the salinity and moisture of these materials,
A seasoning step of immersing the seasoning liquid in the pretreated material;
Drying the material soaked with the seasoning liquid;
The material that has undergone the drying step is heated and pressurized, and then subjected to instantaneous decompression to expand the material,
A seasoning step of immersing the material expanded by the instantaneous pressure reduction in a seasoning liquid;
With a drying process to dry the soaked material,
A method for producing a food material for sprinkling and tea pickles using dry seaweed, characterized by comprising a combination. Made from true kelp, a salted seaweed,
Pretreatment process to adjust the salinity and moisture of these materials,
Drying the pretreated material;
After heating and pressurizing the dried material, an expansion step of expanding the material by instantaneous pressure reduction, a seasoning step of immersing the material expanded by the instantaneous pressure reduction in a seasoning liquid,
With a drying process to dry the soaked material,
A method for producing a food material for sprinkling and using green tea using salted seaweed, characterized by comprising a combination.

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