JPH01273568A - Preparation of sheet-like undaria pinnatifida - Google Patents

Abstract

PURPOSE:To provide sheet-like Undaria pinnatifida having its characteristic flavor and color tone and further having a crisp texture by pressing raw Undaria pinnatifida or dried Undaria pinnatifida reconstituted with water under heating to give a sheet-like dry product of the Undaria pinnatifida. CONSTITUTION:Raw Undaria pinnatifida or dry Undaria pinnatifida such as salted Undaria pinnatifida is immersed in water to be reconstituted. The reconstituted raw material Undaria pinnatifida 10 is cut into pieces having a prescribed size and subsequently pressed under heating to provide the objective Undaria pinnatifida. The press treatment is carried out with rolls 1 and 2 or with press plates and a water-absorbing member 3 is preferably disposed on at least one Undaria pinnatifida-contacting surface of the rolls 1 and 2 or press plates.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing sheet-shaped wakame seaweed, which can be used for rice balls and sushi in the same way as seaweed.

(Conventional technology) Conventionally, as a processing technology for wakame, Japanese Patent Application Laid-Open No. 57-6516
The technique described in No. 8 is known. In other words, seasoning is a method of rolling wakame stems in which heat-treated wakame stems are rolled using rolls or presses to produce delicacies. In this method, the "stem" of wakame is targeted, and the wakame stem is flavored and heat-treated, semi-dried, and then rolled using roll pressure, etc., and the resulting product is thick enough to be eaten by tearing it. It is a hard food. In this way, conventionally,
There are no known seaweed products that can be easily used in rice balls and sushi in the same way as seaweed.

[Problem to be solved by the invention]

Therefore, an object of the present invention is to provide a method for efficiently producing sheet-shaped dried wakame seaweed.

[Means to solve the problem]

The present invention was made based on the knowledge that the above-mentioned problems can be solved by pressing raw seaweed etc. under heat.

That is, the present invention provides a method for producing sheet-shaped wakame, which is characterized in that raw wakame or dried wakame rehydrated in water is subjected to a press treatment under heating to form the wakame into a sheet-like dried product.

In the present invention, fresh wakame or dried wakame is rehydrated and cut into appropriate sizes as needed. Here, as the dried wakame, dried wakame, ash-dried wakame, temporary wakame, salted wakame, etc. can be used.

In order to obtain the rehydrated dried wakame, the dried wakame is treated and restored by rehydration (method of simply soaking in water), boiling treatment, steam treatment, or any combination thereof. In this case, it is preferable to carry out the following manner.

■ It is preferable to perform the boiling treatment after water reconstitution or to perform it alone.
In the latter case, it is preferable to carry out the heating at 70 to 100°C for about 5 to 60 minutes. This boiling process can soften the product and improve its melt-in-the-mouth texture.

■ Alkaline agents (sodium carbonate, sodium bicarbonate), sugar, phosphates, etc. can be added to water for rehydration or boiling.

In the case of an alkaline agent, the amount added is preferably about 0.005 to 0.5% by weight. These additions can soften the texture of the sheet-like seaweed (product) obtained after the press treatment, and are particularly effective when the raw seaweed is somewhat thick.

■ Calcium chloride, calcium hydrogen carbonate, etc. can be added to water for rehydration or boiling. The amount added is preferably about 0.1 to lomg%. These additions can suitably prevent wakame seaweed from adhering to rolls, press plates, etc. during press processing.

By the above operations, a rehydrated product having a water content of 85 to 95% by weight is obtained. Next, the stems of the rehydrated wakame or raw wakame are removed, and the leaves are cut into appropriate sizes and stacked to a thickness of 0.5 to 21A1 based on the raw wakame standard.

In this case, the size to be cut is 20 to 1000 m.
As a result, the wakame seaweed is well combined into a sheet during press processing, and it is suitably prevented from adhering to rolls or press plates, resulting in good processing suitability. Incidentally, if the raw material wakame is ground, the adhesion during the above-mentioned pressing process becomes significant and processing becomes impossible.

The above-mentioned cutting process can be performed arbitrarily, and it is also possible to press the wakame leaf portion without cutting it. In addition, when performing the cutting process, it is desirable to do it after the above-mentioned rehydration, and if it is performed in this order, the raw material wakame that has been cut in the subsequent press process will be better combined, and the texture of the product will be softer. can.

The raw wakame seaweed processed by the above method is used as is.
Alternatively, when cut, the polymerized state is rolled using heated rolls or pressed using a press plate to perform a press treatment. Two aspects of press processing will be explained based on the drawings.

In addition, the above-mentioned press treatment should be carried out so that the moisture content of the sheet-shaped wakame seaweed after treatment is particularly 60% by weight or less, preferably 50% by weight or less, in order to improve the texture, flavor and color of the product. It is preferable to do so.

Make a roll! Basically, this is done by passing the raw wakame seaweed between opposing rolls under heating. It is desirable to use a roll with a smooth surface, such as stainless steel, to prevent the adhesion of wakame seaweed. The distance between both rolls may be set to be approximately the same as the desired thickness of the sheet-shaped wakame seaweed.

FIG. 1 is an example of a preferred apparatus for use in this embodiment.

1 and 2 are stainless steel rolls having almost the same shape and size and having smooth surfaces, and a heating device for heating the surface portion is provided inside both rolls. A cloth water-absorbing sheet 3 is provided on the entire surface of the roll 2. Rolls 1 and 2 are provided facing each other, with the surface portion of roll 1 and the water absorbent sheet 3 on the surface portion of roll 2 in contact with each other.

When press processing is performed using this equipment, raw material wakame 1
0 is supplied between rolls 1 and 2, and is spread between both rolls while being heated to the desired temperature on the surface of roll 1 (
If the raw material is cut seaweed, it is combined into sheets).

In the above case, the water that evaporates from the raw wakame by heating is absorbed by the water-absorbing sheet 3, so the sheet-shaped wakame obtained is free of air bubbles and becomes a very smooth sheet.

The water-absorbing sheet 3 that has absorbed water is heated by a heating device provided on the roll 2, and is dried when it is not in contact with the raw wakame seaweed. Note that the pressing process is carried out for a certain period of time.
In order to carry out the process continuously, two or more rolls 1 and 2 may be installed in series, and the raw wakame seaweed may be supplied to these in sequence.

If a press plate is used, FIG. 2 is a cross-sectional view of a preferred apparatus for use in this embodiment. 4 is a stainless steel plate with a smooth surface, and is equipped with a heating device 5 for heating the surface portion. Reference numeral 6 denotes a press plate that can be raised and lowered and has a smooth surface facing the surface of the stainless steel plate 4, and a cloth water-absorbing sheet 7 is provided on the entire surface of the press plate.

When performing press processing with this device, place the raw wakame 10 on the stainless steel plate 4 heated to a predetermined temperature (in the case of cut raw wakame, place it in a state where they polymerize), and press the press plate 6. Press it against the stainless steel plate 4,
The raw wakame seaweed 10 is rolled out (in the case of cut raw wakame seaweed, it is combined) into a sheet. In the above case, the water that evaporates from the raw wakame 10 due to heating is absorbed by the water-absorbing sheet 7, and the resulting sheet-shaped wakame is free of air bubbles and becomes a very smooth sheet. In addition, the pressing process using the press plate 6 described above is performed for 10 seconds to 5 minutes, and then the press plate 6
It is also possible to remove the moisture from the raw wakame seaweed and evaporate it through the water absorption sheet 7.

■ Pressing process when using a press plate is 110~
30 seconds to 1 hour at 180°C, preferably 140 to 160
It is preferable to carry out the heating at a temperature of 10 to 30 minutes. temperature is 110
If the temperature is lower than 180℃, the wakame may not be spread sufficiently even after pressing for more than 1 hour, and the processing will take a long time, while if it exceeds 180℃, the wakame will tend to burn or contain air bubbles. be. In the present invention, under the above-mentioned conditions in particular, the texture is excellent, the wakame is sufficiently spread (in the case of cut wakame, these are bonded and spread in a polymerized state), and the surface is free from air bubbles. A smooth sheet-like seaweed can be obtained. Furthermore, processing time can also be shortened. Note that even within the range of the above conditions, sheet-shaped wakame seaweed with a soft texture can be obtained at a low temperature of about 120° C. or lower. On the other hand, at a high temperature of about 140° C. or higher, sheet-shaped wakame seaweed with a crunchy texture can be obtained. Note that the conditions for the press treatment when using a roll are as follows. When using an apparatus having opposing rolls as shown in FIG.
The temperature is maintained at 0°C for at least 30 seconds. Here, the holding time is the time from when the wakame comes into contact with the roll until it comes off the roll.

It is also possible to use a device as shown in FIG. A water-absorbing sheet belt 12 is placed around the outer periphery of the heating roll 1, so that a constant pressure is applied to the contact surface between the two.

The roll 1 and the belt 12 are rotated at the same speed in the direction of the arrow, and the raw material wakame 10 is passed between them and spread to form a sheet. In this case, the pressing process can be continued for a certain period of time. Therefore, the treatment can be carried out under the same conditions as when using the press plate (110 to 180°C for 30 seconds to 1 hour, preferably 140 to 160°C for 10 to 30 minutes). Depending on these conditions, the desired texture,
It is possible to produce sheet-shaped seaweed with an appearance.

■ Pressing process is 5kg/am! Below, preferably 0.
It is best to do this at a rate of 2 to 3 kg/ci. This is to spread the wakame sufficiently and form a sheet with a smooth surface.

■ When press processing is performed with a water-absorbing member in contact with at least one surface, as in the apparatus shown in Figs. Since the water is absorbed by the member and the water-absorbing member prevents the wakame from shrinking due to heating, the obtained sheet-shaped wakame becomes a very smooth sheet. As the absorbent member, it is preferable to use cloth (such as cotton cloth), nonwoven fabric, foam material, etc. with a thickness of about 1 to 20+ nm.

(2) During the pressing process, the surface of the roll or press plate may be coated with oil or treated with Teflon in order to prevent seaweed from adhering to the roll or press plate. Device for removing seaweed stuck to rolls (
For example, a scraper 8 shown in FIG. 1) can also be installed on the outer periphery of the roll.

■ Ingredients such as bonito flakes and mantis shrimp can be placed on top of raw wakame or sandwiched between raw wakame and pressed. In this way, sheet-shaped wakame with a new flavor can be obtained.

The sheet-shaped seaweed that has been pressed by the above method can be eaten as is or used as a material for various foods, but it can also be seasoned or baked.

In addition, it is desirable that the final moisture content of the sheet-shaped wakame is 3 to 12% by weight, preferably 5 to 10% by weight. In this case, the sheet-shaped wakame becomes a dried product having the same form as seaweed, and is excellent in terms of texture, appearance, ease of use, etc.

In order to achieve the final moisture content of the sheet-shaped wakame as described above, the following method is exemplified. For example, press processing using the press plate 6 for 10 seconds to 5 minutes using the apparatus shown in Fig. 2 to reduce the moisture content of the sheet-shaped wakame to about 60% by weight or less, then remove the press plate 6 and transfer the moisture from the wakame to a water-absorbing sheet. 7
It can be evaporated through Alternatively, the sheet-shaped wakame seaweed that has been subjected to the press treatment may simply be left alone. Alternatively, the raw wakame seaweed may be brought to its final moisture level by the above-mentioned pressing process.

(Effects of the Invention) The sheet-shaped wakame seaweed obtained by the method described in claim (1) becomes a thin dry sheet with a smooth surface, and its texture is soft or crispy.

Therefore, it can be used for rice balls and sushi in the same way as seaweed.

It can also be used as a furikake ingredient and delicacy food.

According to the method of claim (2), water evaporating from wakame seaweed can be efficiently removed.

Next, the present invention will be explained with reference to examples.

(Example) Example 1 Using the apparatus shown in Fig. 2, salted wakame was rehydrated (90% water content), the stems were removed, and the leaves were cut into pieces of about 1001 m''. A state B (thickness 1.5 tm) in which these are mutually polymerized is placed on a stainless steel plate 4 whose surface has been heated to about 150°C, and a press plate 6 is pressed against the stainless steel plate 4 for about 3 minutes ( pressure 1.5
kg/an"') (water content of wakame is about 45% by weight), then the press plate 6 is removed, and the water coming out of the raw wakame is evaporated for about 10 minutes through the water-absorbing sheet (cotton fabric layer) 7 to form a sheet of wakame. (moisture content of about 6% by weight) was obtained.

The obtained sheet-shaped wakame becomes a thin dried sheet with a smooth and glossy surface, and when this is rolled into a rice ball and eaten, it has the unique flavor and color of wakame, and has a very pleasant texture that melts in the mouth. It was something.

Example 2 Using the apparatus shown in FIG.
While heating the surface of roll 1 to about 140°C, it was spread between both rolls for about 2 minutes (at a pressure of about 3 kg).
/ci) to obtain sheet-shaped wakame (water content: about 8% by weight). In the above case, the moisture evaporated from the raw wakame seaweed by heating was absorbed by the water-absorbing sheet (made of cotton cloth) 3.

The obtained sheet-shaped wakame became a thin dry sheet with a smooth and glossy surface, which was cut into appropriate sizes, lightly roasted over a fire, and then wrapped in sushi and eaten.
It had a flavor and color characteristic of wakame, and had a crisp texture, making it very desirable.

[Brief explanation of the drawing]

1 and 3 are schematic diagrams of rolls for performing the press treatment of the present invention, and FIG. 2 is a sectional view of a press apparatus showing another embodiment of the present invention. In the figure, 1, 2...Roll, 3, 7...Water absorbing member, 4...Stainless steel plate, 6...Press plate, Death...Scraper, 10... Indicates the raw material wakame. Figure 1 Figure 2

Claims (2)

[Claims] (1) A method for producing sheet-shaped wakame, which is characterized in that raw wakame or dried wakame rehydrated in water is subjected to a press treatment under heating to form the wakame into a sheet-like dried product. (2) Claim (1) in which the pressing process is performed using a roll or a press plate, and a water-absorbing member is provided on at least one surface of the roll or press plate that contacts the wakame seaweed. Manufacturing method described.