JPH0838113A - Dried laver and production thereof - Google Patents

Abstract

PURPOSE:To obtain a laver, producible in an apparatus at a low cost and having far better tastiness than that of a conventional one. CONSTITUTION:This dried laver is obtained by washing plucked and cultured AMANORI (laver of the genus Porphyra) with water, dehydrating the washed laver, sprinkling the dehydrated laver in a loosened state, drying the resultant laver and regulating the moisture content to about 10%. The drying is preferably carried out by sprinkling the laver after the washing with water and dehydration in the loosened state on a netted shelf of a drying box, exposing the sprinkled laver to warm air at about 50 deg.C and drying the laver or according to freeze-drying or warm heat drying. Thereby, the character of the laver of the genus Porphyra is intactly utilized and the source of tastiness remains. As a result, the taste is excellent.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dried seaweed and its manufacturing method.

[0002]

2. Description of the Related Art A conventional method for producing dried seaweed is as follows. First, the picked seaweed is put in a colander, drained, and then cut finely with a raw seaweed cutting machine. Mix with an appropriate amount of water, make a laver machine and dry. Some of the drying methods have been done in the sun for a long time, but in recent years, most of them have been dried indoors. Layer the cages with the extracted seaweed on top, apply a dehydrator to reduce the water content, put them in a drying room at about 37 degrees, and dry in about 4 hours. After drying, 10 pieces of each are bound into one sack (above, from Heibonsha Encyclopedia 11-834 page).

[0003]

In the above conventional manufacturing method,
When cutting with a raw seaweed cutting machine, it was devised to cut as finely as possible, and when making with a laver machine, we tried to make a product as dense as possible and with no gaps. However, the higher the degree of achievement of the above process, the more loss and defective products are produced, which is a major drawback that the yield is low. In addition, a set of plate laver production equipment including a cutting machine and a paper making machine is very expensive and requires a market price of about 20 million yen.

In view of such circumstances, it is an object of the present invention to provide seaweed which can be produced with a low-priced apparatus and has a taste much better than that of conventional seaweed and a method for producing the seaweed.

[0005]

The dried nori of the present invention is obtained by washing the pickled nori with water and dehydrating it, spraying it in pieces and drying it to a water content of 5-12%. Characterize. In particular, the dried seaweed of the present invention is cultivated laver and preferably has a water content of about 10%. The method for producing dried seaweed of the present invention is characterized in that the picked seaweed is washed with water and dehydrated, sprayed in pieces, and dried until the water content becomes 5 to 12%. In particular, the drying can be done by spraying the dried and dried dehydrated seaweed on the shelf of the drying box in pieces and then applying hot air at about 50 degrees to dry it, or by freeze-drying or hot-drying. preferable.

[0006]

According to the dried seaweed and the method for producing the same of the present invention, the seaweed is dried as it is without cutting or cutting. Therefore, a drying box is sufficient, and complicated processing is not required, so that the manufacturing apparatus thereof is extremely inexpensive. And since nori is not physically processed at all, its trait is highly retained, and the nucleotides inosinic acid, guanylic acid and the amino acids glutamic acid, alanine, and glycine, which are the source of the taste of seaweed, remain intact. It's been done and you can enjoy a very nice umami.

[0007]

EXAMPLES Examples of the present invention will be described below. The seaweed to be produced by the present invention is laver. That is,
The target is the red seaweed Anodontidae. Asakusanori is a popular name for Amanori. The cultivated laver is used, and the culturing method may be a known method or any kind of method developed in the future.

The picked seaweed is stirred in a water tank or washed with water by spraying with water, and then dehydrated by a centrifuge or the like.
Then, as it is, it is sprayed on, for example, a shelf in a drying box or a net. In this case, the seaweed on the shelves and nets has the same shape as the seaweed. Therefore, the seaweed of the present invention is also referred to as barranori. Then, it is dried. The method of drying is arbitrary, but for example, it is preferable to apply warm air to dry. However, the method is not limited to this, and for example, warming or freezing, or a method of natural drying may be used. The drying time varies depending on the temperature of warm air and the amount of ventilation. The temperature when applying warm air is
Around 50 degrees is preferable. If the temperature is too high, the seaweed will be deteriorated, which is not preferable.

The water content of dried laver is preferably 5 to 12% (% by weight), and most preferably about 10% (% by weight). If the water content exceeds the above range, moisture is likely to return, discoloration and deterioration are rapid, and commercial value is likely to be lost. If the water content is less than the above range, cracking or pulverization tends to occur. Therefore, there is an inconvenience that the commercial value is significantly impaired.

An appropriate amount of dried seaweed (for example, 4 kg)
Each box will be packed and supplied to the market.

According to the above-mentioned manufacturing method, no laver cutting machine or laver machine is required, and a washing / dewatering device and a drying box are sufficient. The seaweed obtained is not subjected to unnecessary processing and retains the shape and properties of seaweed as it is, so it is a nutrient (rich in vitamins, especially high in A content, more than 60 times that of tomatoes). It has abundant taste and has a good taste, and the original taste of umami remains. Therefore, in particular, the seaweed of the present invention is used as a flavoring material for sushi and seaweed pickled in seaweed, various dishes, and a material for tempura, etc., after being eaten with soy sauce after being exposed to fire. Furthermore, it is also suitable as a raw material for sprinkles, udon and buckwheat ingredients, vinegared foods, seaweed salad, and confectionery.

[0012]

Industrial Applicability According to the present invention, it is possible to provide a low-priced manufacturing facility and provide a very delicious dried seaweed.

Claims (4)

[Claims] 1. The pickled seaweed is washed with water and dehydrated, and then sprinkled in a scattered state and dried to give a water content of 5-12.
% Dried nori. 2. The seaweed is cultivated laver,
The dried seaweed according to claim 1, which has a water content of about 10%. 3. A process for producing dried nori, which comprises washing the pickled nori with water, dehydrating it, spraying it in pieces, and drying it until the water content becomes 5 to 12%. 4. Drying characterized by sprinkling the washed and dehydrated seaweed in pieces on a net rack of a drying box and applying hot air at about 50 degrees, or by freeze-drying or heat-drying. How to make seaweed.