JPH0510072B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to seaweed with excellent moisture sealing properties (water repellent properties) and a method for producing the seaweed, in particular:
When used in sushi or rice balls, the seaweed does not easily absorb water from the rice or toppings, making it difficult for the seaweed to become moist even after long periods of time. It is suitable for use in take-out sushi, bento boxes, etc., where time passes from the time it is made to the time it is eaten. Conventional technology Conventionally, commonly available seaweed tends to become moist, and even if it is left in the atmosphere, it becomes moist in a short time and loses its characteristic crunchy texture. Ta. In particular, when used for sushi or rice balls, the seaweed quickly becomes moist due to the moisture from the rice and other toppings, and after an hour, the seaweed has the disadvantage that it absorbs moisture and becomes soft and squishy. It was hot. Therefore, in the so-called take-out sushi restaurants that have become widespread these days, it is not possible to make large quantities of sushi or rice balls using seaweed in advance.
Only a small amount of the product can be prepared and sold within a short period of time, but even in this case, if the product cannot be sold within a short period of time, the product's value will be lost. Then,
Generally, it is rolled after receiving an order, but in that case, it requires labor and has the drawback of high labor costs. In order to prevent this seaweed from getting wet, some products are sold in which only the seaweed wrapped around sushi is wrapped in an airtight seal and then wrapped when eating, but this is time-consuming and costly for both sellers and buyers. It had some drawbacks. For the reasons mentioned above, it has excellent sealability against moisture, and when used for sushi or rice balls, it does not get wet even after a long period of at least 2 hours, and can be kept in the same state as immediately after being rolled. There is a demand for seaweed that is rich in water repellent properties. Purpose of the Invention The present invention has been made in response to the above-mentioned needs. The present invention aims to provide seaweed that does not change in color or hardness. Structure of the Invention In order to achieve the above-mentioned object, the present invention includes a sealing layer against moisture of the seaweed made of hydrogenated food oil on the entire surface of dried seaweed, and the hydrogenated food oil is tasteless, odorless and non-toxic. It is made from a mixture of multiple vegetable food oils and fats, including fragrant palm oil, and these oils and fats are hydrogenated to prevent oxidation, and the melting point is adjusted between 10 and 40 degrees Celsius, which varies depending on the season. The temperature is set within a predetermined range slightly higher than room temperature, and the food hardened oil is constantly cured at room temperature, and the food hardened oil has a ratio of 10 to 50% relative to the weight of the seaweed.
It is an object of the present invention to provide seaweed which is characterized in that it is coated without any intervals at a weight ratio of 50% and then heated for a short time at a temperature higher than the bisque firing temperature to form a water sealing layer of uniform thickness. Furthermore, the present invention applies hydrogenated food oil, which is a mixture of a plurality of vegetable food fats and oils including tasteless, odorless, and fragrance-free palm oil, to the entire surface of the dried seaweed in an amount of 10 to 50% by weight based on the weight of the seaweed. Apply at regular intervals,
In addition, the above-mentioned food hardened oil is one that is constantly hardened at room temperature by adjusting the melting point between 10 and 45 degrees Celsius and setting the temperature to be within a predetermined range slightly higher than room temperature, which varies depending on the season. Immediately after applying the hydrogenated food oil, quenching is performed by heating for a short period of time at a temperature higher than bisque firing to create a sealing layer against the moisture of the seaweed, which has a blackish color and a uniform thickness. The present invention provides a method for producing seaweed, which is characterized in that it is formed on the entire surface without any gaps. As described above, the present invention is characterized in that the water sealing layer is formed of a food hydrogenated oil that is tasteless, odorless, and aromaless, and that hardens at room temperature, which changes depending on the season. Furthermore, the melting point of the food hydrogenated oil is adjusted by hydrogenation and/or by changing the mixing ratio of mixed oil such as palm oil. still,
It also has the effect of retarding the oxidation rate by hydrogenation. Embodiments Hereinafter, the present invention will be explained in detail with reference to embodiments shown in the drawings. In the seaweed 1 according to the present invention shown in FIG. 1, a sealing layer is provided by uniformly applying hydrogenated food oil 3 to the entire front and back surfaces of the seaweed 2 that has been air-dried and dried in water. Immediately after applying the hardened food oil 3, quenching was performed for a short time at a temperature slightly higher than the normal optimum temperature for bisque firing. The method for manufacturing the seaweed 1 will be explained with reference to FIG. 2. In the figure, 10 is a belt conveyor for transporting seaweed, 11 is a seaweed feeder that feeds seaweed 2 one by one onto the belt conveyor 10, and 12 is a seaweed feeder. An oil applicator that applies hydrogenated food oil 3 to the surface of the seaweed 2 transported by the conveyor 10, 13 a calciner for quenching immediately after applying the oil, and 14 a counter installed at the downstream end of the conveyor 10. (counting device). Seaweed 2 being supplied to the seaweed feeding machine 11
This is dried seaweed 2, which was air-dried to a moisture content of about 10% and then fired and dried at about 80°C for about two and a half hours to a moisture content of about 2%. The seaweed 2 is continuously fed one sheet at a time from the seaweed feeder 11 onto a conveyor 10, which may be a steel conveyor, a wire mesh conveyor, a slat conveyor, or the like. The oil application device 12 has application rollers 15 and 16 rotatably arranged above and below the conveyor 10, two of each are installed in the conveying direction, and an upper roller 17 is further installed on the upper roller 15. are installed in two tiers. Each of these rollers 15, 16, 17 has a sponge 18 surface.
is covered. An oil dripping machine 20 is installed above the roller 17 to drip food hydrogenated oil 3 onto the roller 17, and the sponge 18 on the surface of the roller 17 absorbs the oil 3, and the roller in contact with the oil 3 15, and from the roller 15 to the roller 16. Hydrogenated food oil 3 is supplied to the oil dripper 20 from a storage tank 21 by a pump 25 through a pipe 22. The food hardened oil 3 is one that hardens at room temperature, and the oil coating device 12 applies the liquid food hardened oil 3 to the surface of the seaweed 2. Therefore, the application rollers 15, 16 are removed from the storage tank 21.
Food hydrogenated oils up to 30% above their melting point (e.g. 39%
℃), a storage tank 21, an oil dripper 2
At the same time, a heater (not shown) is installed inside the pipe 22 to heat it, and the pipe 22 is surrounded by a heat insulating cover, and a heater 23 is installed inside the rollers 17, 15, 16 to harden the food hydrogenated oil 3. It prevents it and keeps it in liquid form. The oil application device 12 applies the hydrogenated food oil 3 to the upper and lower surfaces of the seaweed 2 on the conveyor 10 with rollers 15 and 16 in a uniform thickness and without leakage. The coating amount is set to 10 to 50% of the weight of the seaweed 2, as described below. The above-mentioned baking pot 13 is installed at a position downstream from the oil application device 12 with a slight interval, for example, 30 cm, and is designed to perform quenching immediately after the oil has been applied and the oil has not yet hardened. I have to. The length of the baking cauldron 13 is set in accordance with the speed of the conveyor 10 so that the internal temperature is 200 to 400° C. and hardening is performed for 8 to 10 seconds.
In the baking pot 13, the seaweed 2 is quenched at a temperature slightly higher than the normal bisque firing temperature, that is, to such an extent that its surface reaches a temperature of 100 to 180°C. The seaweed quenched in the baking pot 13 is fed to a counter 14. As the food hydrogenated oil 3, as mentioned above, an oil or fat that hardens at room temperature with its melting point adjusted according to the seasonal room temperature, is tasteless, odorless, and fragrance-free and does not impair the taste, odor, or aroma of the seaweed 2 itself is used. It will be done. From the viewpoint of being tasteless, odorless, and scentless, soybean oil,
A mixture of a plurality of pure vegetable oils such as corn oil, rapeseed oil, and palm oil is used, and the mixing ratio is varied and the melting point is adjusted by hydrogenation. This melting point is adjusted between 10 and 45 degrees Celsius depending on the seasonal temperature.
It hardens at room temperature, and is set to melt at a temperature slightly higher than room temperature. That is, when used in the summer, the melting point is set high, and when used in the winter, the melting point is set low. Moreover, if the melting point is set to a temperature much higher than room temperature, the umami taste of the seaweed will decrease, so it is set as described above. In this way, since the food hydrogenated oil 3 is hardened at room temperature, it does not become sticky when it touches the seaweed, and
It can reliably maintain water repellency. In addition, by adding hydrogen to the vegetable oil, the oxidation rate is 5 to 8 times higher than that of conventional food oils.
By delaying the process by more than twice as long, it also prevents the oxidation of the food hydrogenated oil that is applied between the time the seaweed is made and the time it is wrapped in sushi or rice balls and eaten. The amount of food hydrogenated oil 3 applied is 10 to 50% of the weight of seaweed 2, for example,
It is preferable to apply 50 to 100 g of hydrogenated food oil 3 to 100 sheets (280 g) of seaweed. (0.5-1g of food hydrogenated oil per 2.8g of seaweed) Above food hydrogenation oil 3
The reason why the weight ratio of seaweed to seaweed 2 is limited to 10 to 50% is because if it is a small amount of 10% or less, the color will remain the same as unglazed and will not change to a luxurious black color when quenched after application. Uneven cooking is likely to occur;
In addition, when it is made into a product and used for sushi, rice balls, etc., it tends to become damp and lose its shape. On the other hand, if the amount is more than 50%, the seaweed will become like frying in oil when quenched, and the manufactured seaweed will be sticky to the touch, and the surface of the seaweed will become cloudy with an oily film and lose its luster. It disappears, and the flavor becomes more oily, and
This is because it becomes hard and easily breaks when rolled into sushi or rice balls. Immediately after applying the food hydrogenated oil 3, quenching is performed as described above. The quenching temperature is slightly higher than the normal unglazing temperature because food hydrogenated oil 3 is applied, and the surface of the seaweed is 100%
The temperature is set at ~180℃, and
It takes about 8 to 10 seconds. The above temperature
The reason why we limit the heating time to 100 to 180 degrees Celsius and the heating time to 8 to 10 seconds is because if you heat it above 180 degrees Celsius for more than 10 seconds, it will become like fried tempura and lose its texture. , if it is 8 seconds or less at 100℃ or less,
This is because it is difficult for the food hydrogenated oil 3 to flow evenly and uniformly over the entire surface of the seaweed 2, and uniform quenching is not achieved and the color does not change to an appropriate blackish tinge. Since the hardened food oil 3 is applied before this quenching process, the quenching can be done uniformly through the oil, and the browned color becomes a luxurious blackish color. The dried seaweed 2 according to the present invention is coated with food hydrogenated oil 3 on its surface and then quenched immediately after. Therefore, this layer becomes a water sealing layer and does not easily become wet, and hardly becomes wet after about 2 hours. Therefore, the shape and dimensions do not change, and the color does not change from its luxurious black tone. In addition, the food hydrogenated oil, which acts as a sealing layer against the moisture of the seaweed, has an oxidation rate that is about 5 to 8 times slower than that of regular food oil, so the oxidation of the food oil causes the smell and taste of the seaweed to change. The problem of deteriorating the texture does not occur. Example: Sushi rolls were made using the above-described seaweed according to the present invention and conventionally provided seaweed, and the moistness,
We investigated changes in color, shape, and hardness over time. I used salmon roe and cucumber as toppings inside. The results are shown on page 15. In the case of conventionally provided seaweed, after 2 hours,
The seaweed was completely wet and lost its shape, making it no longer edible.

[Table] On the other hand, the seaweed of the present invention maintains the same state as when it was rolled even after 2 hours, the seaweed does not contain any moisture and does not change in shape, color, or hardness. Nakatsuta. Effects of the Invention As is clear from the above explanation, according to the present invention, since a water sealing layer is provided by coating a food hydrogenated oil that hardens at room temperature, it is difficult to get wet even after a long period of time, and Color, shape and hardness also remain unchanged. Therefore, it can be optimally used especially for business use where sushi or rice balls are prepared in advance in large quantities. In addition, the color can be changed to a luxurious black color in the quenching process after applying the food hydrogenated oil, and the oil to be applied is tasteless, odorless, and scentless, and the amount of oil applied is also variable. Since the setting is made so as not to impair the flavor of the seaweed, and since the food hydrogenated oil has a slow oxidation rate, there is no problem with providing the seal layer. Furthermore, since the manufacturing process is as simple as applying hardened food oil to the surface of dried seaweed and then quenching it, it has various advantages such as being able to provide it at a low price without increasing costs. It is something that you have.

[Brief explanation of drawings]

FIG. 1 is a sectional view of seaweed according to the present invention, and FIG. 2 is a schematic diagram showing an apparatus for producing the seaweed. 1... Seaweed, 2... Dry seaweed, 3... Food hydrogenated oil, 10... Conveyor, 11... Seaweed feeder, 1
2... Oil application device, 13... Baking pot, 14... Counter.

Claims (1)

[Scope of Claims] 1. The whole surface of the dried seaweed is provided with a sealing layer made of hydrogenated food oil to prevent the seaweed from getting wet, and the hydrogenated food oil is a tasteless, odorless and fragrance-free vegetable oil such as palm oil. In addition to hydrogenating these fats and oils, the melting point is adjusted between 10 and 40℃, and the temperature is set within a predetermined range slightly higher than normal temperature, which varies depending on the season. It is constantly hardened at room temperature, and the above food hardened oil accounts for 10 to 50% of the weight of seaweed.
A seaweed that is coated without any intervals at a weight ratio of , and then heated for a short time at a temperature higher than the bisque firing temperature to form a water sealing layer of uniform thickness. 2. Apply a food hydrogenated oil consisting of tasteless, odorless and fragrance-free vegetable oil such as palm oil to the entire surface of the dried seaweed at a weight ratio of 10 to 50% of the weight of the seaweed, and apply the above. Hydrogenated food oils are made by hydrogenating the above-mentioned fats and oils, adjusting the melting point between 10 and 45 degrees Celsius, and setting the temperature within a predetermined range slightly higher than room temperature, which varies depending on the season, so that it is always kept at room temperature. Immediately after applying the above-mentioned food hydrogenated oil, the seaweed is hardened by heating for a short time at a higher temperature than bisque firing, resulting in a moist seaweed with a uniform thickness and a dark brown color. A method for producing seaweed, characterized by forming a sealing layer over the entire surface of the seaweed without any gaps.