JPH0220266A - Preparation of processed laver food - Google Patents

Abstract

PURPOSE:To provide a processed laver food having excellent texture, flavor, color tone, etc., by mixing (A) a product prepared by adding the squeezed juice of a fruit, sugar, etc., to laver, boiling down the mixture and subsequently adding a small amount of lemon juice to the product with (B) a product obtained by cutting the skins of a fruit, adding sugar to the cut skins and subsequently boiling down the mixture. CONSTITUTION:Laver is mixed with the squeezed or grated juice of a fruit or with a finely ground fruit and sugar, boiled down with a small fire with stirring and subsequently mixed with a small amount of the squeezed juice of lemon (A). The obtained product is mixed with (B) a product obtained by finely cutting the skin of a fruit, adding sugar to the cut skins and subsequently boiling down the mixture, thereby providing a processed laver food for bread wherein the sea smell of the laver giving a different feeling to the bread is eliminated and the flavor of the fruit and the natural color such as the natural red color, orange color, etc., of the skin of the fruit are added to a thick texture produced on the boiling-down of the laver to give an appetite when coated on bread.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention provides seaweed, which is made from seaweed and fruit is added thereto.
The present invention relates to a method for producing a new type of processed seaweed product that combines unprecedented flavor and nutrition and is easily eaten as a spread on bread or as a sandwich.

(Conventional technology) Conventionally, processed seaweed products have been produced by removing impurities such as dust from the picked seaweed, and then using a raw seaweed cutting machine (chopper).
The bamboo shoots are cut into pieces in a seaweed cage made of cotton and linen threads woven with reed stems.
Dried seaweed that is cut into a certain size and dried under the sun or artificially. Grilled seaweed is made by heating the dried seaweed and roasting it until it becomes golden brown. Seasoned seaweed is dried seaweed coated with seasonings, mainly soy sauce, and then roasted. Shredded seaweed is made by cutting roasted seaweed into thin pieces. Crushed seaweed is made by grinding roasted seaweed into a powder. Nori tsukudani is made by adding seasonings such as soy sauce and mirin to seaweed and boiling it down. The above seaweed processed products are generally known.

(Problem to be solved by the invention) Some of the conventional seaweed processed products are eaten as ingredients for udon, soba, or ramen, or by pasting them on the surface of rice crackers, but most of them are eaten with rice crackers. They are often eaten together, and typical examples include right-hand rice balls, seaweed rolls, and hand-rolled sushi. However, in recent years, as the Japanese diet has become more Westernized, bread has replaced rice as a staple food, and this trend has become more widespread as people get younger, resulting in fewer opportunities to eat seaweed. .

However, seaweed contains calcium, which strengthens teeth and bones, and vitamins A1B, B2, and C, which improve the functions of the body.
,D, and also potassium, which is effective in lowering blood pressure, and high-quality protein.The dietary fiber in seaweed is very helpful in preventing heart disease and intestinal cancer. Nowadays, it is said that in order to maintain a healthy body, it is ideal to eat two sheets of seaweed a day. Furthermore, as Japan's food situation is largely dependent on imports, seaweed is one of the few domestically produced foods that can be completely self-sufficient, with advancements in farming technology and increased production year by year. Despite this, for a long time, Japanese people have had the habit of eating seaweed with rice, and they feel uncomfortable eating it with bread, so demand for it has stagnated. Therefore, an object of the present invention is to provide processed seaweed products that are suitable for bread and have a flavor and texture that suit the tastes of modern people, using seaweed that is rich in nutrients and available in abundance.

(Means for solving the problem) In order to achieve the above objective, first grind the seaweed finely so that it dissolves easily, then place it in a flat, shallow pot made of stainless steel or a pot. Add the squeezed fruit juice, grated juice, or finely ground sugar on top of it, boil it down on low heat while stirring, and then add a small amount of lemon juice, and finely chop the fruit peel.
Depending on the fruit, it may be soaked in water, then simmered in a separate pot with a lot of sugar, and then mixed with the seaweed that was boiled down earlier.
Utilizing the fruity flavor of the seaweed and the natural color of the fruit skin, the black seaweed is accented with red, orange, and other colors to stimulate the appetite through the sense of smell and sight.

In general, jams and marmalade spread on bread vary slightly depending on the ingredients contained in the fruit, but sugar is one of the six ingredients.
It will not turn into jelly unless it weighs 0 to 100 percent, but
Seaweed contains a component called α-galactose, which is a sticky substance contained in red algae. This α-galactose has the property of becoming viscous and gelling when exposed to boiling water, so even short heating and a small amount of sugar can be used. Since it has the advantage of being jelly-like, it is possible to produce processed seaweed products that go well with low-sugar bread without sacrificing the flavor of the fruit. In addition, the purpose of the present invention can be achieved by using any of the seaweed such as fresh seaweed, dried seaweed, and roasted seaweed, but fresh seaweed is only available for a limited period of time, and dry seaweed has a poor color when finished. However, since it falls off a little more than when roasted seaweed is used, roasted seaweed is used in the present invention, and the roasted seaweed may also be a so-called scratched seaweed with tears or small holes, but in that case, calculates that 28 grams of damaged seaweed is equivalent to 10 pieces of regular seaweed.

As long as the fruits used are fresh, bruised fruits can be used, just like seaweed. Varieties that contain both sweetness and sourness are preferred. For example, Danner apples are best for strawberries, and Kogyoku is best for apples, but for other varieties, if they are less sweet, add a little more sugar in the middle, and if they are less sour, add a little more squeezed lemon juice at the end. Add a little more quantity, and adjust the taste by increasing or decreasing the amount of sugar and lemon juice.

(Function) If the manufacturing method described above is used, the aroma of the ocean that gives the bread an unnatural feel will disappear, and the melty texture that comes from boiling the seaweed, as well as the flavor of the fruit and the natural flavor of the fruit skin, will disappear. The red and orange colors stand out against the black seaweed, and when applied to bread, it stimulates the sense of appetite through both the sense of smell and sight. This is a processed seaweed product with an unprecedented taste that goes well with bread.

(Example) Next, the present invention will be specifically explained with reference to Examples.

Example 1 The materials are as follows.

Grilled seaweed (10 pieces) 28g Orange juice (3 medium balls) 250cc Orange peel 40g Lemon juice (
172 pieces) 40cc sugar (granulated)
150 g The manufacturing method of the present invention is as follows and consists of the first to fifth steps.

○First step: Grind the 10 sheets of roasted seaweed finely so that they dissolve quickly and then put them in a pot. Add 180 ml of orange juice from above and mix well.

○Add 50g of sugar to the mixture that has gone through the 2nd and 1st steps, heat it, and boil it down over low heat while stirring. Add 50g of sugar again halfway through the process, and boil it down again until the seaweed becomes glossy and thick. Turn off the heat, add 33 cc of lemon juice and mix.

○Third step: 40g of orange peel, 5-7mm long and 2x wide.
Carve into ~3mm rectangles or 4-5mm squares,
After soaking in boiling water, put it in a bowl filled with plenty of water, change the water twice during the process, and drain well.

○ After going through the 4th and 3rd steps, put the orange peel with the scum removed in a pot, add the orange juice, 70cc, and 2 ounces of sugar.
Add 5g and bring to a boil over low heat while stirring. Add 25g of sugar once more midway through and bring to a boil further. When the orange peel becomes transparent, turn off the heat, add squeezed lemon juice and mix.

○Fifth step, the seaweed that has gone through the first and second steps is
Add the orange peel that has gone through step 4 and mix.

The processed seaweed product obtained by the above manufacturing method weighed 300 g.

Example 2 The materials are as follows.

Roasted seaweed (10 pieces) 28g Apple (1 large egg > 300g Lemon juice (172 pieces) 40CC sugar (granulated > 150g) The manufacturing method of the second example consists of the following steps 1 to 6.

The first step is to prepare 10 pieces of roasted seaweed so that it dissolves quickly.
Grind it finely and add it to the pot.

Step 2: Peel one apple and leave 174 apples on top of the seaweed that has passed through the first step, grate, and mix well with the seaweed.

3rd step, add 50g of sugar to the mixture that has gone through the 2nd step, heat it, boil it down on low heat while stirring, add 50g of sugar again midway through, boil it down again, and when the seaweed becomes glossy and thick, then heat it. Stop, add 3Qcc of lemon juice and mix.

4th step, peel the apple in the 2nd step, lengthwise 5 to 7 times.
Cut into strips 2 to 3 mm wide, or squares 4 to 5 mm wide, and put them in a separate pot and add the juice from 174 apples.

Add 25g of sugar to the product that has gone through the 5th and 4th steps,
Bring to a boil over low heat while stirring, and add 25g of sugar once more halfway through.
Add and boil further. When the apple skin becomes transparent, turn off the heat, add 1Qcc of lemon juice and mix.

In the 6th step, the apple peels that have gone through the 4th to 5th steps are added to the seaweed that has gone through the 1st to 3rd steps and mixed.

The processed seaweed product obtained by the above manufacturing method weighed 280 g.

Example 3 The materials are as follows.

Roasted seaweed (10 pieces) 28g Strawberries (36 small pieces>300g Lemon juice (1/2 piece) 40CC sugar Sugar (
Granules) 150 g The manufacturing method of the third example consists of the following first to sixth steps.

First step: 10 sheets of roasted seaweed are finely ground to make it easier to dissolve quickly, then put into a bowl, and on top of that, 1 strawberry.
Add finely ground 00g and mix well.

Step 2: Place the remaining 200g of strawberries in a pot, sprinkle 50g of sugar on top, and leave it as is for an hour.

After the 3rd and 2nd steps, when the strawberries start to release water, put the pot on the fire and simmer on low heat for 7-8 minutes while stirring, most of the water from the strawberries will come out into the steel. - Turn off the heat and transfer the water that comes out to the bowl containing the seaweed from the first step, leaving the strawberry pulp in the pot.

After going through the 4th and 3rd steps, add 25g of sugar to the strawberry pulp that remains in the pot, and boil it down over low heat while stirring. Add 25g of sugar again halfway through and boil it down again, but make sure that the strawberry pulp remains. Bring to a boil, being careful not to stir too much. When the strawberries become a hard jelly, turn off the heat, add 100C of lemon juice, mix, and transfer to another bowl.

Put the nori that went through the 5th and 3rd steps into a pot and add 25g of sugar.
Add and boil over low heat while stirring. Add 25g of sugar once more halfway through and boil further. When the seaweed becomes glossy and thick, turn off the heat, add 30cc of lemon juice and mix. do.

In the sixth step, the strawberry pulp that has gone through the fourth step is added to the seaweed that has gone through the fifth step and mixed.

The processed seaweed product obtained by the above manufacturing method weighed 260 g.

In the above embodiments, the fruits were oranges, apples, and strawberries, but other fruits such as apricots, grapes, kumquats, etc. may also be used.

Also, the fruit is not limited to one type, and two or more types of fruits may be mixed. For example, a combination such as adding apricot pulp and apple juice with summer tangerine peel is also possible. However, the skin of summer mandarin oranges has a unique mustard taste, so if you do not soak them thoroughly in water before use, the finished product will retain a musty taste.

(Effects of the Invention) As explained above, the seaweed processed product according to the present invention has the melty texture of seaweed, the flavor of fruit, and the color of fruit skin that match black seaweed, and is better than conventional seaweed. It is possible to obtain a new type of seaweed processed product that is loved by everyone from infants to the elderly, and can be eaten by spreading it on bread, making sandwiches, or baking it as a bread filling. You can easily take in the nutrients of seaweed while enjoying its flavor, and it is also useful for improving your health.

Claims (1)

[Claims] Fruits made from seaweed as a raw material, with squeezed or grated fruit juice, or finely ground fruit, sugar added, boiled over low heat while stirring, and then a small amount of squeezed lemon juice added. A method for manufacturing seaweed processed products, which is characterized by mixing the skin of seaweed, which is finely chopped and boiled with a large amount of sugar.