JPH05176730A - Laver-containing instant soup - Google Patents

Abstract

PURPOSE:To provide a laver-containing instant soup capable of keeping the state of a large laver piece after reconstituting with hot water. CONSTITUTION:The objective laver-containing instant soup to be served after reconstituting with hot water is composed of a soup cube to give soup by dissolution and a dried laver sheet prepared by drying raw laver without cutting the laver into small pieces.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seaweed soup stock containing seaweed which is restored to its natural size by returning it to hot water.

[0002]

2. Description of the Related Art Raw seaweed collected from the sea is finely chopped and dried into a plate shape, which is a plate seaweed, and the roasted seaweed is distributed as roasted seaweed. Grilled seaweed is not only edible as it is, but it is also used as a furikake and a material for making tea. FIG. 2 is a process diagram showing a conventional method for producing plate laver or roasted laver. As shown in the figure, first, raw seaweed is stirred and washed in step 11, and then cut and mixed so as to be minced in step 12. In this case, the reason why the raw seaweed is finely cut is because the workability in making the plate seaweed is taken into consideration. Next, in step 13, the thickness is adjusted, and in step 14, the seaweed is plowed. Since a prototype of plate seaweed is formed here, it is dried in step 15 to make plate seaweed, and further counted in step 16 to make a bag-like plate seaweed product that is easily distributed. If the plate laver dried in step 15 is roasted in step 17, it becomes roasted laver, which is also one distribution form.

[0003]

As described above, since the conventional plate laver or roasted laver is made of finely chopped raw laver, when it is reconstituted with water or hot water, it will eventually return to its original fine state. Therefore, even if the conventional seaweed is used as a soup ingredient, it does not become a soup with large ingredients like the seaweed soup.

The object of the present invention is to provide a soup stock containing seaweed which can maintain a large state of seaweed even when it is returned to hot water by drying the raw seaweed without cutting it into small pieces and using it.

[0005]

[Means for Solving the Problems] In order to achieve the above object, the present invention has a raw seaweed dried without cutting it into fine pieces and a soup raw material to be a soup when dissolved, and is returned to hot water. It is characterized by being eaten as a meal.

[0006]

In the present invention, dried seaweed is used as a soup ingredient, which is dried without finely cutting the raw seaweed. Therefore,
When reconstituted with hot water, the seaweed returns to its original large shape, so that it can be made large enough as a soup ingredient.
Of course, no soup using seaweed like this has been available so far, so you can enjoy a soup with a different flavor and texture than seaweed.

[0007]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a process diagram of a manufacturing method according to an embodiment of the present invention. As shown in the figure, first, the raw seaweed collected is washed in step 1 with water to be cleaned and dehydrated, and then dried in step 2 without cutting into small pieces. This will be rose nori. Next, after baking in step 3 to make roasted seaweed, in step 4, powdery, granular, or solid soup ingredients and desired ingredients are added, and these are mixed to obtain a finished product. In this case, "mixing" also includes the step of simply bagging. Incidentally, it is convenient to put the powdery or granular soup material in a bag of an edible film made of agar.

A specific example will be described below. About 3 minutes is sufficient for the dehydration time in the step 1 of FIG. 1 in a centrifuge at 5000 rpm, and drying for the step 2 is sufficient at 60 ° C. for 60 minutes. For this drying, for example, a far infrared dryer is used.

[0009]

As described above, according to the present invention, it is possible to taste a seaweed-containing soup having a texture that is unprecedented, and the seaweed in the soup does not have to be finely divided, giving a volume feeling like wakame soup. You can enjoy.

[Brief description of drawings]

FIG. 1 is a process drawing showing the manufacturing method of the present invention.

FIG. 2 is a process drawing showing a conventional method for producing seaweed.

[Explanation of symbols]

1 ... Washing / dehydration step, 2 ... Drying step, 3 ... Firing step, 4
… Soup and ingredients mixing process.

Claims (3)

[Claims] 1. A soup stock with seaweed, characterized in that it comprises seaweed dried without finely cutting raw seaweed and a soup material that is melted into a soup, and can be eaten by returning it to hot water. .. 2. The soup stock with seaweed according to claim 1, wherein the soup material is in the form of powder or granules, which is contained in an edible film. 3. The soup stock with seaweed according to claim 1, wherein the soup material is solid.