JPH04271769A - Roasted sheetlike laver with gold foil and its production - Google Patents

Abstract

PURPOSE:To obtain a roasted seasoned sheetlike laver having extravagant appearance and high nutritive value. CONSTITUTION:A seasoning solution and gold foil are stuck to at least one side of a main body of laminar roasted sheetlike laver, or a seasoning solution and gold foil are attached to at least one side of a main body of laminar roasted sheetlike laver formed with a given amount of edible fibers to give the objective roasted seasoned sheetlike laver with gold foil and production thereof.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to seasoned grilled seaweed to which gold leaf or gold leaf and dietary fiber are attached or mixed, and a method for producing the same.

0002

[Prior Art] Seaweed, which contains the highest amount of protein among edible seaweeds and is highly nutritious due to its high content of vitamin A, has long been a favorite food in Japan due to its unique aroma and flavor. It is loved and has become an indispensable food on the dining table.

[0003] By the way, apart from the so-called seaweed tsukudani, which is made either as it is or boiled with other foods such as shiitake mushrooms, seaweed is classified into raw seaweed, and flat seaweed, which also includes grilled seaweed and seasoned seaweed. Raw seaweed is used for sashimi, codfish, and for eating raw, and plate seaweed is widely used for roasting and serving as an accompaniment to rice, for making seaweed rolls, and for making seaweed chazuke. In order to respond to the diversification and Westernization of dietary habits, for example, sheet seaweed is not only characterized by its unique aroma and flavor, but also differentiated from other foods in terms of its visual and nutritional value. The current situation is that we are under pressure to change the world.

0004

[Problem to be solved by the invention] From these circumstances,
For example, a mixed food block is formed by mixing and freezing seaweed and other fish, seaweed, or agricultural and livestock foods, and then this mixed food block is cut to form food sheets and starchy wafers. A mixed sheet of seaweed has been proposed and provided to consumers, in which laver is laminated with a film through an edible oil film, which is then integrated under pressure and then dried.

[0005] However, although this type of mixed sheet nori has an appearance similar to seaweed, it not only loses the aroma and flavor that seaweed originally has, but also has various problems such as being troublesome and expensive to manufacture. There was a problem to be solved.

[0006]

[Means for solving the problem] Therefore, in this invention,
Focusing on plate-grilled seaweed, which is popular among the general public and enjoyed at home, we created a plate-shaped grilled seaweed by attaching seasoning liquid and gold leaf to at least one side of the sheet-shaped grilled seaweed body, giving it a visually luxurious feel. By incorporating dietary fiber into the seaweed itself, the aim is to differentiate it from other foods in terms of nutritional value.

[0007] In order to produce this gold leaf seasoned grilled nori, raw seaweed is cut into small pieces and dissolved in water, the dissolved raw seaweed is poured into a seaweed cage frame, cut into thin sheets, and then dehydrated and dried. By doing so, a dried sheet-shaped seaweed body is formed, and a flavoring liquid is attached to at least one side of the dried plate-shaped seaweed body, and when the flavoring liquid is applied, a predetermined amount of gold leaf is attached and fired.

[0008] In the case of gold leaf-flavored grilled laver containing dietary fiber, raw seaweed cut into small pieces is dissolved in water mixed with dietary fiber, and the rest can be produced in the same manner as the gold leaf-flavored grilled laver.

[0009]

[Function] In the seasoned grilled seaweed according to the present invention, the gold leaf does not fall off from the body of the grilled seaweed, and since the melted raw seaweed is mixed with a predetermined amount of dietary fiber in advance, it can be used as seaweed. Not only the appearance but also the aroma and flavor are preserved and the nutritional value is improved.

0010

[Example] Next, as the seasoned grilled seaweed according to the present invention, gold leaf seasoned grilled seaweed will be described in detail in relation to its manufacturing method.

[0011] First, raw seaweed collected from the sea is thoroughly washed with clean water to remove foreign substances, and then finely chopped, and the chopped raw seaweed is poured into a container containing a predetermined amount of clean water, stirred, and dissolved. .

[0012] Next, the melted raw seaweed is poured into a seaweed cage frame and made into sheets, adjusted to a predetermined thickness, and then dehydrated using a known dehydrator such as a press dehydrator using a sponge plate, for example.
Further, it is dried in a drier, and in this final step of drying, cold air is blown to provide appropriate moisture, and the sheet is peeled off from the screen frame to form a dried plate-shaped nori body.

[0013] Next, at least one side of the dried plate-shaped seaweed body is coated with a flavoring liquid containing appropriately adjusted salt, sugar, alcohol, and spice components. , Stack three tiers of cylindrical sponge rollers and drip the flavor liquid onto the top sponge roller.
Sponge roller method in which the dry sheet-shaped seaweed body is passed between the middle and lower sponge rollers and the taste liquid is applied, or a pressurized taste liquid is sprayed from a nozzle each time the dried plate-shaped seaweed body passes through to make it adhere. A spray method or the like can be suitably employed.

[0014] Immediately after the step of adhering the taste liquid to the dried plate-shaped seaweed body, a predetermined amount of gold leaf is sprinkled by an appropriate means such as gravity drop or pressurized spraying, thereby adhering the gold leaf to the surface of the plate-shaped seaweed body.

[0015] Then, after baking the plate-shaped seaweed body with gold leaf attached to the surface along with the taste liquid in a baking machine, it is cut into a predetermined size and sealed in a tare bag for each sheet of gold leaf seasoning. I got it.

[0016] The gold leaf seasoned grilled nori seaweed obtained in this manner has the gold leaf firmly attached to the seaweed body during baking,
The appearance was luxurious and the seaweed's original aroma and flavor were intact and delicious.

[0017] In addition, raw seaweed that has been washed with clean water to remove foreign substances and then finely chopped is mixed with an aqueous solution of dietary fiber such as polydextrose or Fine Baron in a ratio of 2 to 20 parts to 70 to 80 parts of water. The dissolved raw seaweed containing dietary fiber is put into the mixed solution and dissolved, and the dissolved raw seaweed containing dietary fiber is placed on the above-mentioned manufacturing process of gold leaf seasoned grilled seaweed. Process →
By packaging after the baking process, it is possible to obtain gold leaf-flavored grilled seaweed containing dietary fiber.

[0018] In this case, in order to effectively utilize the water and dietary fiber solution, chopped raw seaweed is dissolved in a predetermined amount of clean water, poured into a nori cage frame, and cut into a predetermined thickness. After adjustment and further dehydration, the water and dietary fiber solution described above may be sprinkled as appropriate, but in this case, it is preferable to place a saucer for the solution under the nori cage frame.

[0019] The thus obtained gold leaf-seasoned grilled seaweed containing dietary fiber has gold leaf firmly attached to the body of the seaweed, has a luxurious appearance, and is delicious without impairing the aroma and flavor that the seaweed originally has. Not only that, but the nutritional value has also improved.

[0020]

[Effects of the Invention] As mentioned above, according to the method for producing gold leaf seasoned grilled nori seaweed according to the present invention, the appearance is luxurious, the original aroma and flavor of seaweed is not impaired, and the nutritional value is improved. Seasoned grilled seaweed can be easily and inexpensively produced. In addition, the gold leaf on the surface of the obtained seasoned grilled seaweed adheres firmly through the baking process and does not peel off, so it can be suitably used as a set product for souvenirs or gifts along with soba, udon, etc. Therefore, it has various advantages such as being extremely advantageous in terms of sales strategy.

The preferred embodiments of the gold leaf seasoned grilled seaweed and the method for producing the same according to the present invention have been described above.
The present invention is not limited to this embodiment, and it goes without saying that various changes can be made without departing from the spirit of the present invention, such as adding gold leaf during the process of making raw seaweed. .

Claims (4)

[Claims] [Claim 1] Gold foil-flavored grilled seaweed prepared by adhering flavor liquid and gold leaf to at least one side of a plate-shaped grilled seaweed body. 2. Gold foil-flavored grilled seaweed containing dietary fiber, which is prepared by adhering flavor liquid and gold leaf to at least one side of a plate-shaped grilled seaweed body formed by mixing a predetermined amount of dietary fiber. [Claim 3] Fresh seaweed is cut into small pieces and dissolved in water,
Pour the dissolved raw seaweed into a seaweed cage frame and cut it into thin sheets, then dehydrate and dry it to form a dried plate-shaped seaweed body, and attach a flavor liquid to at least one side of the dried plate-shaped seaweed body. A method for producing gold foil seasoned grilled seaweed, which comprises adhering a predetermined amount of gold leaf during this flavoring liquid adhesion step and further baking it. [Claim 4] By cutting raw seaweed into small pieces and dissolving them in water mixed with dietary fiber, pouring the dissolved raw seaweed containing dietary fiber into a seaweed cage frame and cutting it into thin sheets, and then dehydrating and drying. A dietary fiber characterized by forming a dried plate-shaped seaweed body, attaching a flavoring liquid to at least one side of the dried plate-shaped seaweed body, attaching a predetermined amount of gold leaf during the flavoring liquid adhesion process, and further baking. A method for producing seaweed seasoned with gold leaf.