JPH04179463A - Seasoned laver product - Google Patents

Abstract

PURPOSE:To obtain the title product having improved hygroscopicity and greasiness by coating the surface of laver with a specifically prepared seasoning solution. CONSTITUTION:For example, a seasoning solution previously prepared so as to contain >=1wt.%, based on weight of seasoned laver product, of a branched type polysaccharide having >=10 polymerization degree of glucose molecule such as dextrin containing branched part prepared by hydrolyzing a starch is applied to the surface of laver to give the objective product. The product is roasted to give a seasoned laver product having excellent taste and luster.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to flavored seaweed products with improved hygroscopicity and stickiness.

(Conventional technology) The traditional seasoning is roasted seaweed and stock.

It was made by applying a seasoning liquid made mainly of soy sauce, sugar, starch syrup, miso, seasonings, etc., and then drying it. However, the seasoned seaweed produced by this method has the problem of wilting in a short period of time due to moisture absorption by the seasoning liquid and becoming sticky or sticky on the surface.

In order to solve this problem, the present inventors made various attempts regarding seasoning liquid. For example, the properties of the product were observed by reducing the amount of seasoning solution applied, or by mixing polysaccharides such as acacia cum, alginic acid, and xanthan gum, or seratin into the seasoning solution. However, if the amount applied is reduced, the taste and gloss will naturally decrease, and in order to reduce the hygroscopicity of the product due to the contamination of polysaccharides, a considerably large amount of polysaccharides must be added, which increases the viscosity of the seasoning liquid. It became impossible to apply it evenly. In addition, when gelatin is mixed, the product surface temperature after application is 35 to 40℃.
There is a drawback that gelatin dissolves and oozes out when the temperature rises above ℃.

(Problems to be Solved by the Invention) The present invention has been developed under these circumstances, and is a method that does not reduce the taste or gloss and only causes stickiness and wilting on the surface of the product. The seasoning is intended to serve the seaweed.

(Means and Effects for Solving the Problems) The present invention provides a seasoning prepared in advance to contain a branched polysaccharide having a degree of polymerization of 10 or more glucose molecules at 1% by weight or more based on the weight of the seaweed product. This invention relates to seaweed products that are flavored by applying a seasoning liquid to the surface of seaweed.

In the present invention, a branched polysaccharide with a degree of polymerization of glucose molecules of 10 or more refers to a dextrin containing a branched portion obtained by hydrolyzing starch, and a polysaccharide with a degree of polymerization of glucose molecules of 10 or more. It is made up of.

When this branched polysaccharide with a degree of polymerization of glucose molecules of 10 or more is added to a seasoning liquid and applied to seaweed, hygroscopicity and stickiness can be reduced without impairing taste or gloss. In addition, by reducing ingredients that cause hygroscopicity and stickiness, such as sugar and starch syrup, from the conventional seasoning liquid composition and increasing the amount of this branched polysaccharide accordingly, it is possible to increase the coating properties and polishing effect without compromising the coating properties and polishing effect. It is possible to obtain the effect of reducing hygroscopicity and stickiness.

This effect of the branched polysaccharide is because the film-forming ability, hygroscopicity, viscosity, osmotic pressure, etc. of the branched polysaccharide are suitable for seaweed.

Conventional seasoning is a coating seasoning liquid for seaweed, but reducing the amount of sugar and starch syrup mixed in increases the osmotic pressure and viscosity of the seasoning liquid.

The glazing effect is destroyed and the function as a seasoning liquid is significantly reduced, but by adding branched polysaccharides, the osmotic pressure, viscosity and glazing effect of the seasoning liquid are adjusted to an appropriate range to compensate for this. Moreover, it has low hygroscopicity, so it can reduce moisture absorption and stickiness. The polishing effect of the branched polysaccharide has two effects: the so-called varnish effect and the effect of preventing clouding of the seaweed surface caused by drying and powdering of the seasoning liquid composition.

In addition, polysaccharides whose starch hydrolysis has progressed and the degree of polymerization of glucose molecules is 10 or less have high osmotic pressure, low viscosity, and are easy to liquefy when moisture is absorbed, so they are not suitable for coating liquid on seaweed.

When mixing the branched polysaccharide in a seasoning liquid, it is best to soak it in water for a certain period of time beforehand and mix it in the seasoning liquid heated to about 80 to 95°C, so that it dissolves uniformly. Ru.

The most popular method of application is passing between two sponge rolls impregnated with a seasoning liquid, and drying can be done at the same drying temperature and time as conventional methods.

The resulting product does not wilt for a long time and is not sticky, compared to conventional products that wilt and become sticky within a few minutes after opening, so it remains crispy even after opening the package during normal mealtimes. The seasoning has the original characteristics of seaweed, so you can almost taste the seaweed.

Further, the seasoning of the present invention may be done by coating the seaweed with a seasoning liquid and then roasting it. With conventional seasoning liquids, this would cause them to burn and turn into a sticky mess, but in the case of the present invention, this does not happen, and by applying the seasoning liquid and then roasting, the soy sauce becomes burnt and fragrant. It can bring out the flavor of the wind.

(Example) Experimental example 1 61% soy sauce, 25% water, 8% sugar, 4% starch syrup, 1 ajito
%, chemical seasoning 1% to the seasoning liquid, and seasoning with branched polysaccharide hydrolyzed to 10 or more glucose molecules, based on the weight of the seaweed product, is 0%, 03%. ,
They were mixed to contain 1%, 5%, and 15%, applied to roasted seaweed, dried immediately, and then heated at a temperature of 25°C.
It was placed in an environment with a relative humidity of 60%, and the amount of moisture absorbed and changes in stickiness over time were measured. The results are shown in FIGS. 1 and 2.

As shown in the figure, those containing 1% or more of the branched polysaccharide had decreased hygroscopicity and stickiness.

The moisture absorption amount was determined by weight increase measurement. In addition, the degree of stickiness was determined using the plunger of the rheometer (10 mm in diameter).
) was attached to the surface of the seaweed to be measured, and the force (-g) required to peel it off was measured.

Example 1: 481 soy sauce, 3511 miso soup, 1. On, sugar 1
．． 2 lies, 0.5 kg of starch syrup, 1 caramel. To 180 g of seasoning, 180 g of aspartame, 15 g of spices were added 23 kg of a branched polysaccharide hydrolyzed to a degree of polymerization of 10 or more glucose molecules, heated and stirred for 2 hours, and cooled to obtain a seasoning liquid. When 1.5 g of this seasoning liquid was applied to roasted seaweed and immediately dried, seasoned seaweed with low hygroscopicity and stickiness, and good taste and gloss was obtained.

Example 2 When 1.0 g of the seasoning liquid prepared in Example 1 was applied to dried seaweed and immediately roasted at 180° C. for 10-odd seconds, seasoned seaweed with good roasting color was obtained.

Example 3 Soy sauce 811 Dashi liquid 5011 Miso 15 kg, Butter flavor 100 g, Seasoning 80 g 1 Aspartame 20
g, 10 kg of a branched polysaccharide hydrolyzed to 10 or more glucose molecules were mixed and filtered to obtain a seasoning liquid. For 50g of this seasoning liquid, 1kg of dehydrated raw seaweed
was added and mixed well, freeze-dried, and roasted to obtain miso butter-flavored seaweed snacks with bright brown color and gloss, low hygroscopicity, and low stickiness.

(Effects of the Invention) With the seasoning of the present invention, the seaweed does not become weeping or sticky due to moisture absorption unlike conventional seaweed, and does not lose its taste or gloss.

[Brief explanation of the drawing]

Figure 1 shows the relationship between the amount of branched polysaccharide added and seasoning and the hygroscopicity of seaweed. Figure 2 shows the relationship between the amount of branched polysaccharide added and seasoning and the stickiness of seaweed. It is a diagram. (8733) Agent: Yoshiaki Inomata, patent attorney (and others)
1 person) Progress report (intermediate) Figure 1 Figure 2

Claims (2)

[Claims] (1) A seasoned seaweed product in which a seasoning solution prepared in advance to contain a branched polysaccharide with a degree of polymerization of 10 or more glucose molecules at 1% by weight or more based on the weight of the seasoned seaweed product is applied to the surface of the seaweed. . (2) A seasoning solution containing a branched polysaccharide having a degree of polymerization of 10 or more glucose molecules at 1% by weight or more based on the weight of the seasoned seaweed product is applied to the surface of the seaweed and then roasted. Seasoned seaweed products.