JPH03127968A - Production of salted sea tangle - Google Patents

Abstract

PURPOSE:To shorten production time and to prevent adhesion of salted sea tangle by seasoning cleaned continuous raw material sea tangle, removing stock, then drying and cutting. CONSTITUTION:Continuous raw material sea tangle from which sand and other foreign matters are removed and which is cleaned is seasoned in a state as it is and stock is eliminated. Then the sea tangle is folded into two parts, hung from a rod, etc., freeze-dried at -20 to -40 deg.C under 1-0.1mmHg reduced pressure and then sprayed with dried air at 50-100 deg.C and then cut into any size.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing salted kelp.

(Conventional technology) Kombu has a long history in Japan, and in its place of origin, the collected kombu is spread out on the beach to dry, and then divided into five types: konbu konbu, long konbu, folded konbu, konbu sticks, and miscellaneous konbu. It is then shipped and further processed into yam konbu, oboro konbu, etc. and used for cooking, while it is also widely used as a material for soup stock, salted kelp, other tsukudani, konbu maki, etc. ing.

Here, tsukudani foods generally increase the appetite and are good for refreshing the palate, so they are often placed on the table at all times, and salted kelp is one of the most widely used. There are many different types of salted kelp, but usually, you cut a high-quality plate of kelp into squares of about 1221.5 cm, put them in a pot, pour in a large amount of raw soy sauce, and boil them over low heat for a long time. After seasoning, it is cooled and a white powder is blown out on the surface. According to such conventional methods, in order to make the surface of salted kelp, especially salt-blown kelp, relatively dry, it is necessary to uniformly reduce the water content of each piece of kelp. However, each piece of kelp sticks together and is difficult to break apart, so no matter what drying method is used, although it is possible to reduce the moisture in the surface layer, the deep layer tends to be insufficiently dried. Therefore, while drying and leaving are repeated as appropriate, such as leaving it for a while to equalize the moisture content in the surface layer and deep layer caused by drying, and drying again after the moisture is equalized, in the end,
It will be stored in a refrigerator for a long time, such as 3 to 6 months. Insufficiently dried salted kelp is undesirable because it tends to harbor mold, which can cause off-taste and deterioration.

[Problem to be solved by the invention] As mentioned above, in the conventional technology, it takes a long time to dry salted kelp, which is a major obstacle in terms of productivity, but there are no sufficient measures to improve it. There was a problem that it was not being adopted, and the challenge was to solve this problem.

(Means for Solving the Problems) In order to solve the above problems, the present invention takes 4 pieces of kelp that have been cleaned by removing sand and other foreign substances, seasoned them as they are, and after cutting them into pieces. , freeze-vacuum drying and hot-air drying are repeated as appropriate to dry the kelp, and finally the kelp is cut into desired sizes to obtain salted kelp.

[Effect]

Seasoned and drained long lengths of kelp are hung in half on a pole in the drying room. 4! Condensation: When vacuum drying is performed, the moisture within the kelp tissue is transferred to the surface of the kelp and coagulates and solidifies. Next, when hot air is blown onto the kelp in this state, the water that has coagulated and solidified on the surface will melt and fall and escape from the system before being reduced to the &llI weave of the kelp. Therefore, in normal cases, if such freeze-vacuum drying and hot air drying are repeated about two times, the cut pieces of salted kelp will not stick to each other.

〔Example〕

First of all, the long raw material kelp in this invention is not particularly limited in length, but for example, a string, rope, wire, stick, pole, etc. can be stretched horizontally and hung or hooked thereon. It can be said that a length that hangs down by about 1 meter is convenient for work.

Next, the seasoning in this invention is not limited to conventional raw soy sauce, and the addition of sweeteners and other additives as appropriate will not impede this invention.

In addition, the freeze-vacuum drying method of the present invention has the ability to freeze the food to be dried to about -20 to -40°C, which is widely used in the food industry in general, and the degree of vacuum is from ■ to Q.
This can be carried out without any problems if the equipment can maintain the weight at about 1 mm and 11 g.

Further, hot air drying in the present invention can be carried out smoothly if equipment capable of introducing dry air at about 50 to 100° C. and exhausting air with a blower is used, but there is no particular limitation.

Note that it is of course more efficient if freeze-vacuum drying and hot air drying can be switched at any time in the same room, and if drying can be done with the material to be dried (seasoned kelp) hanging down.

Now, I put clean raw kelp with a total length of about 2 meters into a large pot, added raw soy sauce, and simmered it for 4 hours to season it. After the seasoning, the kelp is taken out of the pot, hung on a rod and cut into pieces, then transferred to a freeze-vacuum drying chamber maintained at -25°C, spread out on a horizontally attached rod, folded in half, and hung. Freeze-vacuum drying was performed for 40 minutes in the hanging state. Next, in order to perform hot air drying on the frozen and vacuum-dried kelp as it was, dry air at 60°C was introduced and maintained for 1 hour. Through this operation, most of the water that had coagulated and solidified on the surface of the kelp melted and flowed down or spread out and left the system, but some of it returned to the woven fabric of the kelp, indicating that sufficient drying had not occurred. Since it could not be said that the sample was completely dried, freeze-vacuum drying and hot air drying were repeated once each. As a result, a long piece of salted kelp with a glossy appearance was obtained by spraying white powder on the surface.
It was cut into cm squares and commercialized. The resulting salted kelp has a uniform residual moisture content of about 25±2%, and the pieces of kelp do not stick together, making it a product with an excellent workmanship that was previously unobtainable. There was no deterioration.

〔effect〕

According to the above-described method for producing salt kelp of the present invention, not only can homogeneous drying be achieved in a short period of time and the production process is significantly shortened, but also the obtained pieces of salt kelp can adhere to each other. This invention can be said to be of great significance since it has an excellent appearance without any scratches.

Claims (1)

[Claims] (1) A long raw material kelp that has been cleaned by removing sand and other foreign substances is seasoned as it is, and after draining, it is dried by repeating freeze-vacuum drying and hot air drying as appropriate.
A method for producing salted kelp that is finally cut into desired sizes.