JPH02295468A - Preparation of laver product - Google Patents

Abstract

PURPOSE:To obtain the subject curl-like product readily controllable of coating amount having mass-productivity without generation of powder or waste even in cutting to small size by attaching seasoning solution and aqueous solution of edible paste, drying with heating and cutting. CONSTITUTION:Dried plate-like laver is roasted and a mixture of (A) seasoning solution and (B) aqueous solution of edible paste is adhered on one face of the laver, then resultant material is preliminary dried, thus cut to suitable size, further dried and formed to curl-like shape to afford the aimed product. Besides, preferably, dried plate-like laver is roasted and at first the component A is adhered on one face or both faces of the laver, then dried, thus the component B is adhered on one face of the laver, dried, cut and dried.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Application of Industry L] The present invention relates to a method for producing a seaweed product formed into a curled form.

[Conventional technology] Most of the conventional seaweed products are produced by cutting raw seaweed algae into plate shapes and drying them after harvesting (dried seaweed), and then processing them as they are or into roasted seaweed, flavored seaweed, etc., and then processing them as appropriate. It is a flat plate that is cut to the size of , and is sold in moisture-proof bags or containers.

However, such flat plate-shaped seaweed products lack volume in texture when eaten as is in China, Germany, and other countries, except when wrapped in cooked rice and served as food. The product alone is not suitable as a snack or snack food, and since such seaweed products are thin confectionery and tend to get wet, the packaging format is limited, and even product line L lacks a sense of quality.In recent years, dried seaweed production monitoring has been Despite significant growth in the number of consumers, the reality is that the development of new products and the expansion of consumption have been slow.

For this reason. Recently, for the purpose of giving such lack of seaweed a sense of volume for texture or display purposes, sheet-shaped seaweed sheets such as those disclosed in JP-A-61-195674, for example, have been used. Attempts have been made to form moss into curls.

In other words, the method for making curl-shaped dη moss products described in this publication involves drying or roasting dried or roasted plates of appropriate size, attaching water or a water-containing seasoning liquid to one side, and then heating and drying them. , is characterized by being formed in a curl-like form.

[Problems to be Solved by the Invention] However, in the conventional method for manufacturing seaweed products described in the above-mentioned publication, sheets of seaweed of an appropriate size are curled using a predetermined method. The purpose is to curl the sheet-shaped seaweed that has been cut to an appropriate size, and the cutting is performed prior to the curling process. The smaller the size, such as strips of 2 mm and 1 cm in length, the more the cut pieces of seaweed overlap each other during cutting, and it is difficult to attach water to only one side of each piece. Production efficiency is poor and mass production is not possible. Particularly, in the case of small-sized products such as the above-mentioned strip-shaped products, manufacturing is actually extremely elegant.

In addition, in the conventional manufacturing method for curled seaweed products, water is applied to one side of a sheet of seaweed at a constant rate, and then this is heated and dried to cause the seaweed to shrink and curl. . Note that a water-containing seasoning liquid may also be applied, but this also utilizes the water contained therein. However,
This method has the problem that it is difficult to control the optimum cultivation of green water on plate-shaped nori.

In other words, if the amount of water adhering to one side of the seaweed is appropriate, the sheet-like seaweed can be formed into a curled shape, but if too much water is attached, the sheet-like seaweed will become wrinkled and shrink as a whole. If it is too long, there will be almost no shrinkage and no curl will occur. This water deposition is generally done using a nozzle, but even if the spray water F1 of this spray device can be adjusted to an appropriate level, the slope-shaped nori itself on the side receiving the spray may be a secondary product. However, since the inside of the tissue is not necessarily uniform, it is extremely difficult to adjust the amount of water 1 appropriately, and it takes time to adjust the amount of water, making it unsuitable for childbirth.

The present invention has been made in view of the problems of the prior art described above, and it is an object of the present invention to provide a method that can efficiently nurse curled seaweed products.

[Means for Solving the Problems] In order to achieve the above-mentioned object, the method for producing a seaweed product of the present invention roasts dried plate-shaped seaweed, and coats one side with an aqueous solution of a seasoning liquid and an edible glue. It is characterized by adhering a mixture of the following, pre-drying this, cutting it into an appropriate size, and further drying to form it into a curled form.

In addition, in another method for producing seaweed products of the present invention, dried hank-shaped seaweed is roasted, a seasoning liquid is applied to one or both sides of the seaweed, and after this is dried, an aqueous solution of an edible seaweed is applied to one side. It sticks. Next, this is pre-dried, then cut to an appropriate size, and further dried to form a curled shape.

In addition, in each of the above-mentioned methods, the treatment may be started from dried temporary seaweed without being roasted. In addition, instead of making so-called flavored seaweed, only an aqueous solution of an edible glue is applied to one side of dried or dried and roasted sheet-shaped seaweed without using a seasoning liquid, and the following steps are carried out: pre-drying, cutting, The treatment may be performed in the order of drying.

Hereinafter, the method of the present invention will be explained according to the manufacturing process based on the drawings.

FIG. 1 shows a diagram of the process for manufacturing seaweed products according to the present invention, where A is a feeding machine, B is a seaweed roasting machine, C is a starch applicator that also serves as a seasoning, D is a dry seaweed, and E is a seaweed seaweed product manufacturing method. is a cutting machine, F is a dryer, and these parts are connected by a belt conveyor G.

Feeding machine A is. For example, plate-shaped seaweed (dried seaweed), which is made by cutting raw seaweed into a plate shape and having a size of 21.5 x 18 cm, is fed one by one to a belt conveyor.

The moss roasting machine B consists of an electric heater, and the plate-shaped seaweed supplied from the supply machine A is transferred to a belt conveyor II! Roast it by placing it and passing it through electric heat. This is what is called grilled seaweed.

The roasted sheet-shaped seaweed is then processed by a glue applicator C that also serves as a seasoning agent. This coating machine C may have the same configuration as that used as a seasoning liquid coating machine for seasoned seaweed. For example, as shown in FIG. It consists of two sponge rollers 2 and 3 and a receiving roller 4 made of PVC material, etc., and a liquid mixture of a seasoning liquid and an aqueous solution of an edible glue contained in a liquid tank 1 is dropped onto the first sponge roller 2. One side of the plate-shaped seaweed is infiltrated into the second sponge roller 3 through the roller and passed between the receiving roller 4 that rotates and the second sponge roller 3 that rotates in contact with this. The above-mentioned mixed solution is applied to.

Here, the edible colloid used in the method of the present invention refers to an edible natural or synthetic glue, which becomes a viscous hydrophilic colloid that does not dissolve in cold or hot water, and which is dried. It is a substance that forms a smooth, tough and transparent film, and has the property of shrinking when it dries from a colloidal state to form a film. Also, the smoother, tougher, and more transparent the film formed when dried, the better. High shrinkage efficiency. Examples of natural ingredients eaten in towns include natural gums such as gum arabic, starches such as wheat flour and Katakuri flour, and gelatin.
There are Fu-nori, agar, and glue. Note that there are various edible synthetic pastes. In short, the method of the present invention uses an edible glue, whether natural or synthetic, and an aqueous solution thereof.

The concentration of this aqueous solution is such that at least the series of treatments described in [Y1] will cause the plate-shaped seaweed to curl appropriately, and will be appropriate depending on the order of the species of the anointing material. Furthermore, the seasoning liquid used in the method of the present invention refers to a flavoring liquid containing various flavor components and seasonings that have been conventionally used for flavoring.

Next, the dryer D consists of an electric heater, and the temporary seaweed is
It is prepared and dried by heating so that the liquid mixture described in Section 42 applied to one side of the sheet of seaweed becomes semi-dry.

This pre-drying process involves pre-drying (semi-drying) the seasoning liquid that adheres to one side of the sloping seaweed or a mixture of the seasoning liquid and an aqueous solution of an edible glue to make it easier to cut in preparation for the later cutting process. In other words, in order to make cutting easier, a mixture of a seasoning liquid and an edible glue, or an aqueous solution of an edible glue, is applied to one side of the seaweed sheet, or an aqueous solution of an edible glue is used to make it easier to cut. This means that it is semi-dry to the extent that it is not sticky and does not yet cause curls, but is not completely dry.

Further, the cutting machine E cuts temporary seaweed of a predetermined size into an appropriate final size, and is composed of a cutter. The dryer F comprises, for example, an electric heater, and dries the plate-shaped seaweed in which the liquid mixture has been semi-dried to at least the extent that curling occurs, or even more completely dries it.

As the drying means in this drying step, various means other than an electric heater can be used.

In addition, dryer D. Heating conditions such as heating temperature and time in F are set appropriately.

FIG. 3 shows the manufacturing process of another invention, in which each part using the same reference numerals as in FIG. 1 has the same structure. In this manufacturing method, flavoring and sizing are not applied at the same time, but seasoning is first performed and then sizing is applied. That is, l1 is a seasoning liquid applicator that applies a seasoning liquid to one or both sides of the temporary seaweed for flavoring, J is a dryer that dries the applied seasoning liquid, and C' is a machine that applies an aqueous solution of an edible glue. This is a coating machine that coats one side of plate-shaped seaweed.
The seasoning liquid applicator H and the glue applicator C' are constructed in the same manner as those shown in FIG. In addition, the seasoning liquid applicator that applies seasoning liquid to both sides of the plate-shaped seaweed is the one shown in Figure 2, with the receiving roller 4.
replaces sponge roller.

Although the manufacturing methods shown in FIGS. 1 and 3 involve roasting dried seaweed, a series of treatments may be applied to dried plate-shaped seaweed without roasting.

Furthermore, instead of making so-called flavored seaweed, only an aqueous solution of edible lake material was applied to one side of dried or dried and roasted sheet-shaped seaweed without using a seasoning liquid, and then F. - Pre-drying, cutting, and drying may be performed in this order.

[Example] Examples that demonstrate the effects of the present invention will now be described.

Example Ichikawa: 26% water, 20% gum arabic, 54% seasoning
Put the mixed solution +042 into a liquid tank and add it to a diameter of 6 cm.
, soak an appropriate amount on a 30cm long sponge roller and roast the bottom of the sheet of seaweed (size: 21.5cm)
．． Approximately 1.4 cc of the above liquid mixture was applied to one side of the plate-shaped seaweed through 7,000 sheets (fil 8 cm) per sheet.

Next, it was dried by heating at 128℃ for 34 seconds through a dryer, and when it was half dry and had no curls, it was cut with a cutting machine to a width of 3 cm.
Cut into 5cm lengths and dry in a dryer at 128℃ for 45 minutes.
After drying for about seconds, the seaweed product curls into a semi-cylindrical shape (
Seasoned curl-cut nori) is made.

Please note that this finished seaweed product is stored in a transparent cylindrical container (
130$ x 133h = 1450cc) was filled with 19g, resulting in a beautiful product. This is expected to increase consumption as a snack food. By the way, if conventional seasoned seaweed that does not curl is cut into the same size and placed in the same type of container, it will hold more than 60g and the retail price will be more than triple. Moreover, this non-curling seaweed product has a poor volume compared to its price, both when displayed and in terms of texture, making it difficult to develop new and effective sales strategies.

Example 2 42% water by weight was used as the liquid to be applied to one side of the plate-shaped seaweed.
, 4% Katakuri powder, and 54% seasoning were used to produce seaweed products in the same manufacturing process as in Example 1. As a result, a semicircularly curled seaweed product was obtained. Note that preliminary drying was performed at 128°C for 34 seconds, and subsequent drying was performed at 128°C for 60 seconds.

Example 3 The liquid to be applied to one side of the plate-like moss was 37% water in terms of medium weight ratio, +! A mixed solution consisting of 9% latin and 54% seasoning was used, and the same method as in Example 1 was used! There was a shortage of seaweed products at the M production stage. However, since gelatin becomes jelly-like when cooled, it was boiled and heated to form a colloid, which was then applied to one side of the sheet of seaweed. As a result, a semicircular curled seaweed product was obtained. The preliminary drying was performed at 128°C for 34 seconds, and the subsequent drying was performed at 128°C for 55 seconds.

[Function] According to the method of the present invention, an aqueous solution of an edible glue mixed with a seasoning liquid or only an aqueous solution of an edible glue is attached to one side of a sheet of dried or roasted seaweed, or , an aqueous solution of edible seaweed is attached to one side of a sheet of seaweed that has been dried or roasted and flavored with a seasoning liquid.

Then, it is pre-dried to make it easier to cut, and then cut to an appropriate size. Up to this point, the plate-like seaweed or cut seaweed has a planar shape.

By heating and drying the seaweed after cutting, the paste hardens and forms a film of starch on one side of the seaweed.As a result, one side of the seaweed shrinks, resulting in curls that take on a spiral or semicircular shape. A shaped seaweed product will be completed.

[Effects of the Invention] As described below, the method of making seaweed products according to the present invention involves cutting after applying an aqueous solution of edible glue, so it is efficient and can be cut without any problems, regardless of the size. Furthermore, instead of using water, which is difficult to control the amount of adhesion as in the past, it uses an aqueous solution of an edible glue that hardens by heating and drying and shrinks one side of the plate-shaped nori.
Easy to manage n<, excellent in mass production.

In addition, a strong glue film is formed on one side of the plate-shaped nori, and this film reinforces the plate-shaped nori, so it does not generate powder when cut into small pieces, and it does not break easily during production. The curled seaweed products are less susceptible to damage during the distribution process.

[Brief explanation of drawings]

Fig. 1 is an explanatory diagram of the process for carrying out the production method of the present invention, Fig. 2 is an illustration of Koshina Morifuiso, which also serves as a seasoning, and Fig. 3 is a diagram showing another production method of the present invention. It is a process explanatory diagram for implementation.

Claims (6)

[Claims] (1) Dry sheet-shaped seaweed is roasted, and a mixture of seasoning liquid and an aqueous solution of edible glue is attached to one side of the sheet.
Next, pre-dry this, then cut it to an appropriate size,
A method for producing a seaweed product characterized by further drying and forming it into a curl-like form. (2) Roast dried plate-shaped seaweed, apply a seasoning liquid to one or both sides, dry this, apply an aqueous solution of an edible glue to one side, and then pre-dry this, A method for producing a seaweed product, which is characterized in that the seaweed product is then cut to an appropriate size and further dried to form a curl-like shape. (3) A mixture of seasoning liquid and an aqueous solution of edible glue is attached to one side of the dried plate-shaped seaweed, then pre-dried, then cut into appropriate sizes, and further dried. A method for producing a seaweed product, characterized by forming the seaweed product into a curl-like shape. (4) Apply a seasoning liquid to one or both sides of a dried sheet of seaweed, dry it, apply an aqueous solution of edible glue to one side, pre-dry it, and then cut it to an appropriate size. A method for producing a seaweed product, which comprises cutting and further drying to form a curly product. (5) Roast the dried plate-shaped seaweed, apply an aqueous solution of edible glue to one side, then pre-dry it, then cut it into an appropriate size, and then dry it to form curls. A method for producing a seaweed product, which comprises forming a seaweed product into the following form. (6) Applying an aqueous solution of an edible glue to one side of the dried plate-shaped seaweed, then pre-drying it, then cutting it into an appropriate size, and further drying it to form a curl-like shape. A method for producing a seaweed product characterized by: