JP7221890B2 - Method for producing seasoned seaweed - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing seasoned seaweed, which is a processed food of edible algae.

In general, in the process of manufacturing board seaweed, the leaves of red algae such as Asa sanori and Susabi nori, which are edible algae suitable for seaweed, are washed with clean seawater and fresh water, chopped with a chopper, a mincing machine, etc. It is known that the seaweed is sent to a paper-making machine together with a large amount of water, and the seaweed is made into paper on a laver screen, then dehydrated and dried to finish a board laver having a residual moisture content of about 10%.

In addition, in order to efficiently produce mass-produced board seaweed, shredded raw seaweed is dropped onto an endless belt through screen meshes instead of being made into paper sheets, and is formed into a uniform thickness with pressure rollers and seasoned. There is also a well-known method of producing a flavored board laver by adding it to the seaweed and drying it (Patent Document 1).

There is also known a plate-shaped seasoned plate seaweed made from plate seaweed and flavored with a seasoning liquid containing starch syrup on one or both sides thereof (Patent Document 2).

Furthermore, by attaching a water-containing seasoning liquid to one side of a dried plate-shaped seaweed and drying it by heating, a seaweed product having a three-dimensional and voluminous feeling can be provided as a snack food in a curled shape such as a cylindrical shape. is also known (Patent Document 3).

JP-A-58-78569 JP-A-5-236914 JP-A-61-195674

However, the seaweed product produced by the method shown in Patent Document 3 has a three-dimensional volume, but does not break apart when eaten, and is curled so that pieces of seaweed remain in the mouth. Since the seaweed tends to be folded over, it was not possible to obtain the texture peculiar to plate seaweed, which is preferred to spread quickly over the entire mouth and melt immediately.

In addition, it is easy to absorb moisture during storage of plate nori and seasoning liquid hardened products, so if you stack multiple layers of flavored plate nori, the surfaces that come into contact will stick together and become one. It tends to lose its commercial value as a snack food.
It has been difficult to sufficiently suppress such stickiness due to moisture absorption even in a state in which sheet seaweed is curled.

Therefore, the problem of the present invention is to solve the above-mentioned problems of the conventional plate seaweed, dry plate seaweed crumbles in a dry state, has a unique texture that melts immediately in the mouth, and is a snack snack. To provide a seasoned plate laver which has a voluminous feeling as a food, does not easily stick to each other at contact surfaces even when a large number of sheets are piled up and kept for a long time, easily maintains quality, and has good palate feeling.

In order to solve the above-mentioned problems, the present invention provides a step of forming a large number of pinholes in a dispersed state on the entire surface of a dried plate nori material, and then applying a seasoning liquid containing starch syrup to the plate nori material. and a method for producing a flavored plate laver, comprising as an essential step a heating and drying step of drying the seasoning liquid to form wrinkles on the flavored plate laver.

In the method for producing the flavored sheet laver of the present invention, a large number of pinholes are dispersed and formed on the entire surface of the sheet laver material, and a seasoning liquid containing starch syrup is applied to the surface of the sheet laver material to obtain the sheet laver material. The seasoning liquid enters and soaks into the pinholes of the seaweed, or soaks into the gaps formed in the overlapping parts of the seaweed leaves, and is pulled between the fully wet and swollen part and the completely wet part. There is a force that works.

In order to facilitate such a state, if a sufficient amount of the seasoning liquid is applied and the seasoning is dried by heating for a required period of time, random wave-shaped wrinkles are formed on the seasoned plate laver, and then the starch syrup is formed. When the seasoning liquid containing is dried while covering the surface, it hardens and retains the shape of the wrinkles.

By retaining the random wavy wrinkles in this way, even though it is a plate seaweed, it has a thickness of about 2 to 3 mm per sheet, giving it a sense of volume. Since the opposing surfaces are in point contact only at the raised portions of the wrinkles, the contact area is reduced.

Therefore, even if multiple sheets are stacked indoors, the hardened seasoning liquid on the surface does not easily stick to each other, making it easy to pick the flavored plate seaweed one by one and remove it from a bag or container in which multiple sheets are stacked. It becomes suitable for individual packaging in a state where multiple sheets are stacked.

When the liquid seasoning is dried and water is gradually removed, it changes from a semi-solid state to a solid state, but the glass transition point (Tg) inevitably increases.
At this time, by including starch syrup with a high glass transition point (Tg = about 90°C) as an essential ingredient in the seasoning liquid, it becomes possible to become glassy even at room temperature, and the seasoning that hardens and covers the surface of the seaweed in a layer. The liquid hardened product itself has a texture close to a crunchy texture.

In order to obtain such a preferable texture, the seasoning liquid preferably contains a saccharide having a glass transition point (Tg) higher than that of starch syrup.
For example, when the sugar is dextrin, the glass transition point of dextrin is sufficiently higher than that of starch syrup (Tg = 162.6°C for maltodextrin). vitrification of the seasoning liquid cured product is promoted.

By using such a seasoning liquid, it is possible to stably obtain a crunchy texture and a crunchy texture in the mouth. Preferably, in the step of applying the seasoning liquid, 1.5 g or more of the seasoning liquid is applied to the surfaces of all the patterned seaweed materials so that a seasoning liquid hardened layer is formed on the surface of the plate seaweed material.

In this way, the hardened seasoning liquid is formed on the surface of the plate seaweed material in a layer that is thicker than the hardened layer of the seasoning liquid formed on the surface of conventional seasoned plate seaweed, resulting in a crunchy and crunchy texture. is enhanced.

The hardened seasoning liquid and the sheet seaweed material are made so that when eaten, they are easily broken into fine pieces in the mouth, and in terms of the appearance of the sheet seaweed, the pinhole opening is inconspicuous. is preferably 1.0 mm or less.

In this invention, a seasoning liquid containing starch syrup is applied to the surface of a sheet of seaweed material having pinholes formed thereon, and the seasoning liquid is dried in a heating and drying process to form random wavy wrinkles on the seasoned sheet of seaweed. Due to this, it has a texture that is peculiar to dry Ita-nori crumbles and melts immediately in the mouth. There is also an advantage that the contact surfaces are difficult to stick to each other, and it is possible to produce a flavored plate laver with good quality and texture.

Flowchart of the manufacturing process of the embodiment A plan view showing the form of the flavored plate laver produced according to the embodiment. Enlarged cross-sectional view of seasoned laver sheet produced according to the embodiment Explanatory drawing showing the crushed state of seasoned plate seaweed produced according to the embodiment.

A manufacturing method of an embodiment of the present invention will be described below with reference to the accompanying drawings.
As shown in the manufacturing process shown in FIG. 1, first, the outline of the method for manufacturing the flavored plate nori according to the embodiment will be described. etc., dropped onto an endless belt through a screen, formed into a uniform thickness with pressure rollers, and dried to produce a sheet laver material, which is supplied to a seasoning process.

The plate seaweed material has a basic shape of 21 cm long and 19 cm wide, which is called a whole type. Form into a dispersed state.

After this process, processing is also performed on an endless annular screen-like or belt-like conveying path, and the plate seaweed material with many pinholes formed on the entire surface is subjected to a foreign matter inspection and then baked, preferably 5% or less. Dry to reduce the moisture content sufficiently.

After that, a seasoning liquid containing starch syrup is applied to the board seaweed material. Next, by drying the seasoning liquid, a heating and drying step of forming random wavy wrinkles on the flavored plate laver is an essential step.
After these essential steps, commercialization can be completed by visual and sensory inspection, counting, accumulation and storage, which are routine means for quality safety and commercialization in the normal manufacturing process.

Each of the above manufacturing steps will be described in further detail.
The drilling machine used in the manufacturing process is equipped with a blade-like processing tool in which a large number of needle-like projections are planted on the plate surface at equal intervals of about 10 mm, and the tool is reciprocated up and down, or is rotated on the roll surface. This device is installed on the mating surface and presses needle-like protrusions against the entire surface of the plate laver material to punch pinholes.

The pinholes have a size that allows the seasoning liquid to permeate through them, and are formed as many as possible by dispersing them over the entire surface of the laver sheet to the extent that the required strength is maintained. Further, it is preferable to uniformly disperse a large number of pinholes with a diameter of 1.0 mm or less so that the whole plate seaweed material is easily cracked and the openings of the pinholes are not conspicuous in appearance.

The composition of the seasoning liquid to be applied to the board seaweed material is adapted to the taste of the consumer, and is not particularly limited, but one containing starch syrup as an essential component is adopted.
As an example, about 10 to 25% by mass of starch syrup is contained in the seasoning liquid, and other ingredients include soy sauce, yeast extract, salt, kelp extract, bonito extract, shrimp extract, starch decomposition product (dextrin), sugar, and alcohol. , sweeteners, spices, etc. are suitable.

The sugar used as the starch decomposition product preferably has a glass transition point higher than that of the starch syrup, and for example, dextrin and trehalose can be used.
The main component of starch syrup is maltose, and the glass transition point (Tg) of maltose is about 90°C, and the Tg of trehalose is about 114°C.

By the way, dextrin is a polysaccharide with a saccharification rate (DE) that is intermediate between starch and maltose, which is a starch syrup. has a Tg of 162.6°C. Sugar (sucrose) has a Tg of about 66°C.

The glass transition point of the dextrin used in the embodiment of the present invention is from Tg of maltose = about 90°C to Tg of maltodextrin = 162.6°C. The seasoning liquid is made into a glass (amorphous) state within the assumed distribution and storage temperature above room temperature, and the crunchy texture of the plate seaweed material can be further enhanced.
It has been found that a preferable texture can be obtained by adding about 1/10 of the starch syrup (mass) and about 1 to 3% of the dextrin in the seasoning liquid.

Application of the seasoning liquid to the board seaweed material may be performed by employing a well-known application means, such as spraying, an application roller, or a brush. If the amount of the seasoning liquid applied is about 1.5 to 2 times the amount applied to the conventional flavored plate seaweed, it penetrates not only the coating on the surface of the plate seaweed material but also the inside and dries. Afterwards, it becomes a flavored plate plate laver whose shape is retained from the inside and outside by the solidified seasoning liquid hardened product.

Heat drying is first performed over a period of time so that the seasoning liquid enters the internal voids and pinholes from the surface of the heated plate nori material, and Depending on the thickness, it is heated so that it is finally sufficiently dried while giving time for a pulling force to act between the fully wetted and swollen part and the completely unwetted part.

The heat-drying step for forming wrinkles on the seasoned laver in such a state is preferably a heat-drying step at 140 to 170°C, for example. It is preferable to heat and dry the hardened seasoning liquid and the plate nori material to a moisture content of 5 to 10% or less in this way in order to further enhance the crunchy and crispy texture of the plate nori material.

As shown in FIG. 2, the wrinkles 2 formed on the seasoned plate seaweed 1 are randomly raised (convex) portions 2a and depressed (concave) portions due to expansion (swelling) and contraction (crimping) of the seaweed. 2b.
When wrinkles are formed in this manner, for example, one sheet of flavored plate laver 1 has a thickness of about 2 to 3 mm, and has a voluminous feel, and has the required quality as an appetizer or a snack food.

Further, as shown in FIG. 3, a large number of pinholes 3 are formed on the entire surface of the plate nori material 1a in a state of being dispersed substantially uniformly, and the applied seasoning liquid 4 is spread from the pinholes 3 to the inside. Secondly, the seasoning liquid (hardened product) 4 is hardened by heating and drying in a state of partially penetrating, completely filling the inside of the hole, or covering the opening in a layer.

The seasoning liquid (cured product) 4 containing starch syrup or starch syrup and dextrin is a vitrified solid with moderate hardness below the glass transition point of about room temperature, and is easily broken, especially at the pinhole 3 portion. .

Therefore, as shown in FIG. 4, when the seasoned plate seaweed 1 is eaten, it is easy to break into small pieces 1c starting from the pinhole 3, and when it breaks, it has a light texture that breaks into crisp pieces. The large pieces melt in the mouth, and there is also a unique and pleasing texture as board seaweed.

The characteristics as described above can be confirmed by visual and sensory inspection after heating and drying in the manufacturing process, and then the product can be manufactured by counting, accumulating, and storing.

A full-size plate seaweed material (length 21 cm, width 19 cm) is supplied from a seaweed feeder onto a conveyor belt, foreign matter is removed using a sorter, and pins are made at a density of 1 or more per 1 cm ² by a punching machine. Holes (diameter 0.6 mm) were evenly distributed.

The plate laver with pinholes was pre-dried in a kiln at 300° C. or less for 10 seconds or more, and then coated with a seasoning liquid with a roller so that 1.5 g or more per sheet adhered.

The seasoning liquid used contains about 15% by mass of starch syrup, 1.5% by mass of split starch (dextrin), and other seasoning ingredients such as soy sauce, yeast extract, salt, kelp extract, bonito extract, shrimp extract, and sugar. , alcohol, sweetener, and spices were blended in appropriate amounts to adjust the taste.

The sheet seaweed material coated with the seasoning liquid was then heat-dried at 160°C for 15 seconds, and the heat-drying process was completed in a state in which random wrinkles were formed so that the thickness of each sheet was about 3 mm. .

Visually and by sensory inspection, the state of wrinkle formation of the seasoned plate seaweed is checked, counted, accumulated 15 pieces at a time, and stored in an individually wrapped moisture-proof bag containing a desiccant and in a sealed container for about a week or more. , sufficiently dried to obtain a product.

When the resulting product, the seasoned laver sheet, was tasted by a panel of five adult males and females, it crumbled and had a texture that immediately melted in the mouth. In addition, it had the necessary chewiness and voluminousness as a snack food, and even when 15 sheets were stacked and left in the open air for 8 hours, the contact surfaces hardly adhered to each other, and good quality and texture were obtained.

1 Flavored plate seaweed 1a Plate seaweed material 1c Fragment 2 Wrinkle 2a Raised portion 2b Sinking portion 3 Pinhole 4 Seasoning liquid (hardened product)

Claims (3)

A step of forming a large number of pinholes in a dispersed state on the entire surface of the dried plate nori material, and then coating the plate nori material with a seasoning liquid containing starch syrup and 1 to 3% by mass of dextrin having a glass transition point higher than that of the starch syrup. and a heating and drying step of drying the seasoning liquid to form wrinkles on the flavored laver. 2. The method for producing seasoned plate seaweed according to claim 1 , wherein the step of applying the seasoning liquid is a step of applying 1.5 g or more of the seasoning liquid to the surface of each sheet of seaweed material. 3. The method for producing a flavored plate laver according to claim 1 or 2 , wherein the pinhole has a diameter of 1.0 mm or less.

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