JPH0564571A - Production of seasoned laver - Google Patents

Abstract

PURPOSE:To obtain the subject product satisfying consumers having a taste for specific flavor by adding an extract of a specified flavorous food and a perfume having aroma of the food to a seasoning, preparing a flavoring liquid and then applying the resultant flavoring liquid to toasted laver. CONSTITUTION:An extract separated from a specific flavorous food [e.g. scallop, lobster or shrimp, beefsteak plant or UME (plum)] and a perfume having aroma of the food are initially added to a seasoning liquid to prepare a flavoring liquid. The resultant flavoring liquid is then applied to toasted laver, which is subsequently dried to afford the objective product. The seasoning liquid is prepared by boiling, e.g. water, sea tangle, dried lobster or shrimp, dried small sardines, sugar, refined salt, soy sauce, SAKE (Japanese rice wine), sweet SAKE, Guinea pepper, sodium glutamate, etc.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing seasoned seaweed.

[0002]

2. Description of the Related Art Conventional seasoned seaweed has been seasoned with the greatest common denominator preferred by consumers, and its flavor is vague and has no characteristics. Therefore, the consumers who prefer a particular flavor are not satisfied with the seasoning.

[0003]

The object of the present invention is to provide a method for producing seasoned laver that can satisfy consumers who prefer a particular flavor, instead of satisfying consumers in general. To do.

[0004]

In order to achieve the above object, the method for producing seasoned seaweed of the present invention comprises an extract extracted from a particular flavored food and a flavor having the scent of the food as a seasoning liquid. The added seasoning liquid is formed, and this seasoning liquid is attached to the baked seaweed and then dried.

[0005]

By using the seasoning liquid obtained by adding the extract extracted from a specific food having flavor and the flavor having the scent of the food to the seasoning liquid, the specific food has a good flavor and a characteristic taste.

[0006]

EXAMPLES Examples of the present invention will be described in detail below. First, dry seaweed is kept at a temperature of 220 ° C. and passed through a kiln having a length of 4 m for 10 seconds to obtain baked seaweed. Next, water, kelp,
Dried shrimp, dried sardines, sugar, refined salt, soy sauce, sake, mirin, chili pepper, soda, etc.
A scented scent of scallop is added at a ratio of 0.1 to 0.05% to form a seasoning liquid. Next, the seasoning liquid is impregnated into a roller-like material, and the roasted seaweed is passed between the rollers to season. Then, the seasoned roasted seaweed is placed on a belt and passed through a kiln having a length of 2 to 3 m at a temperature of 120 ° C. for about 10 seconds for primary drying. Then, finally, the primary dried seasoned seaweed is put in a proof shelf hot air dryer to completely evaporate the water. With the above, scallop-flavored seaweed is completed.

In the above embodiment, scallop was used as the specific food, but it is of course possible to use other flavored foods. For example, shrimp, shiso, plum, mentai, etc. can be used. Extracts extracted from these foods and flavors having the scent of these foods are added to the seasoning liquid in the same manner as in the above examples to form a seasoning liquid, and the same treatment as in the above examples is performed, so that these foods are unique. Flavored seasoned seaweed is completed.

[0008]

EFFECTS OF THE INVENTION The present invention is the above-mentioned sea urchin, and since a particular flavored food, such as scallop, is added to the taste and the taste is characterized, it satisfies consumers who prefer the flavor of the food. There is an effect that can be made.

Claims (1)

[Claims] 1. Forming a seasoning solution by adding an extract extracted from a particular flavored food and a flavor having the scent of the food to a seasoning solution, and adhering the seasoning solution to grilled seaweed and then drying. A method for producing seasoned seaweed characterized by: