JPH09299068A - Small-sized laver roasting device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a small-sized laver (dried seasoned edible seaweed) roasting device of a simple structure, capable of obtaining a roasted state always excellent in fragrance, flavor, sense of touch by teeth, etc. SOLUTION: This laver roasting device of a mechanism for placing a dried laver between an upper and a lower hot plates and roasting comprises a frame- shaped pedestal part 1 equipped with a lower heating plate 3 at a central part obtained by laminating a heating source 10 and a heat insulating plate 11 to the back of a lower soaking plate 9 having a wider area than that of the dried laver 7 and a frame-shaped upper cover part 2 made by laying an upper heating plate 4 having the same structure as that of the lower heating plate at a position opposing to the lower soaking plate 9 of the pedestal part 1. The mutually opposing interval of the lower soaking plate 9 and an upper soaking plate 12 is retained in a range of 1.5 to 5mm. The small-sized laver roasting device is furnished with a structure in which a peripheral edge part 14 of the pedestal part is brought into contact with a peripheral part 18 of the upper cover part into a closed state of the interior when the pedestal part 1 is covered with the upper cover part 2.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a baked seaweed device capable of efficiently baking dried seaweed under stable conditions to an excellent scent, flavor and texture, especially for small-scale operations such as sushi restaurants and restaurants. The present invention relates to a small-sized baked laver with a simple structure that can be easily used in ordinary households.

[0002]

2. Description of the Related Art Conventionally, in order to produce a large amount of baked laver from a sheet-shaped dried laver of a fixed size, a method of continuously baking the dried laver using a large hot-air oven has been adopted.
Although this method has the advantage that it can be automated and baked under the conditions of appropriately controlled temperature and time, it requires a large area for installation of the hot-air stove, and not only the equipment cost is expensive, but also Burning an amount of several tens to several hundreds of sheets per day requires a considerable cost including operating costs. Therefore, it cannot be practically used for purposes other than business use.

On the other hand, in general households, dry seaweed is usually baked by hand by roasting it over a charcoal fire or a gas flame. Requires considerable skill. Also,
In order to save the labor of complicated and skilled roasted seaweed work in small sushi restaurants and restaurants, in many cases, commercially available roasted seaweed is used. Therefore, it is inevitable that the original flavor, flavor, texture and the like of grilled seaweed are inferior to those of freshly baked one.

From the above, as a small automatic roasting laver used in general households and small-scale stores, initially, dried nori is sandwiched between two hot plates and baked while the dry nori is pressed by the hot plates. The instrument was developed. However, in this structure, dried seaweed is baked in a hot-pressed state by the hot plate,
There is a problem that the surface of the baked seaweed is flattened compared to the normal seaweed seaweed, and the original appearance of the seaweed is lost, and the flavor, color, texture and the like are reduced. Further, since there is no gap between the hot plates, the moisture generated from the dried seaweed is not smoothly diffused during firing, and it is impossible to obtain a baked state as good as hand roasting.

Therefore, the present applicant proposes, as a small-sized grilled seaweed vessel that solves the above-mentioned problems, two hot plates for contacting both sides of dried seaweed with a hot plate to form burnt seaweed, and the two heat plates. A structure having a spacer of 1.5 to 5 mm provided between plates was first developed (Japanese Patent Laid-Open No. 5-184335). According to this structure, 1.5 to 5 mm through the spacer between the upper and lower heat plates.
Since the gap is present, the phenomenon that spoils the surface appearance of the seaweed due to the pressure bonding between the two hot plates is eliminated, and a uniform baked state without uneven baking can be obtained.

[0006]

However, in the above-mentioned small-sized grilled laver according to the invention of Japanese Patent Application Laid-Open No. 5-184335, the space between the upper and lower two hot plates is four. The pillars are fixed by protruding spacers, and the side surfaces between the heat plates are open during the baking process, which is advantageous for moisture dissipation, but at the same time heat is also dissipated and the system is evenly distributed. There is an unsolved problem that the thermal aroma is impaired, and the aroma of roasted seaweed that has been generated is volatilized to the outside to reduce the flavor. In addition, the spacer height must be changed each time in order to adjust the appropriate hot plate interval to obtain a suitable baked state according to the purpose of use and the surface properties of dried seaweed (variation in density and warpage). It was

The present invention is to solve the unsolved problems by improving the invention of JP-A-5-184335. The object of the present invention is to always provide excellent flavor, scent and texture.
It is an object to provide a small-sized grilled laver with a simple structure capable of obtaining a color appearance and a baked state of the surface texture.

[0008]

[MEANS FOR SOLVING THE PROBLEMS] A small-sized grilled laver according to the present invention for achieving the above object is a dried laver with a mechanism in which dried laver is placed between upper and lower hot plates and baked. A frame-shaped pedestal in which a lower heating plate having a larger area and a heat source and a heat insulating plate laminated on the back surface of the lower heating plate is installed in the center, and the same structure is formed at a position facing the lower heating plate of the pedestal. And a frame-shaped upper lid part on which the upper heating plate of the above is installed, and the opposing interval between the lower soaking plate of the pedestal part and the upper soaking plate of the upper lid part is kept within a range of 1.5 to 5 mm, and the pedestal part A structural feature is that when the upper lid portion is covered with the upper lid portion, the peripheral portion of the pedestal portion and the peripheral portion of the upper lid portion are in contact with each other so as to seal the inside.

[0009]

DETAILED DESCRIPTION OF THE INVENTION The present invention will be specifically described below with reference to the drawings. However, the structure of the present invention is not limited to the structures shown and shown in the drawings.
FIG. 1 is a perspective explanatory view showing the entire small-sized grilled laver according to the present invention, FIG. 2 is a side view thereof, 1 is a pedestal portion, and 2 is a frame-shaped upper lid portion. A lower heating plate 3 is installed in the center of the pedestal part 1, and an upper heating plate 4 is installed in a position facing the plate heating plate 3 in the upper lid part 2. The pedestal part 1 and the upper lid part 2 are For example, the upper lid portion 2 is openably and closably coupled by a fixing means such as a hinge 5. For grilled seaweed operation, the outlet 6 is inserted into the power source to heat the upper and lower hot plates to a predetermined temperature, then the dried nori 7 is placed on the lower hot plate 3, and the upper cover 2 is attached to the pedestal 1 with the opening / closing handle 8. It is performed by covering and holding for a certain period of time.

FIG. 3 is a sectional view illustrating an embodiment of the present invention. The pedestal portion 1 and the upper lid portion 2 are formed as a frame-shaped casing from a metal plate material such as a color iron plate or a stainless steel plate, and have a space inside. The space portion can be filled with a fibrous heat insulating material such as glass fiber, rock wool or carbon fiber. The lower heating plate 3 has a structure in which a heating source 10 and a heat insulating material 11 are laminated on the back surface of a lower soaking plate 9 having a larger area than the dried laver 7 to be placed. Is fixed through. In addition, it is preferable that the lower soaking plate 9 constituting the lower heating plate 3 is installed so as to project slightly above the peripheral portion 14 of the pedestal portion 1 as shown in the drawing. It becomes possible to easily remove the seaweed debris generated in the process of.

The upper heating plate 4 installed on the upper lid portion 2 has a heating source 1 on the back surface of the upper heating plate 12 like the lower heating plate 3 described above.
0 and the heat insulating material 11 are laminated. The lower heat equalizing plate 9 and the upper heat equalizing plate 12 are formed of flat plates made of a metal material having good heat conduction and having an appropriate thickness. Particularly, for the purpose of the present invention, it is preferable to form an aluminum plate having a plate thickness of 4 to 6 mm. Aluminum plate has suitable heat conductivity, uniform heat distribution and moderate heat storage property, but if the plate thickness is less than 4 mm, the temperature difference in the heat distribution plate will become large and the heat capacity will increase. Is insufficient, causing a phenomenon in which the temperature of the hot plate is extremely lowered due to an endothermic action when the top lid is opened and closed or when fresh dry seaweed is placed. On the other hand, a plate thickness of more than 6 mm no longer contributes to the improvement of soaking property and heat storage property, and unnecessarily increases the weight, which is disadvantageous in terms of design and cost. A more preferable plate thickness of the aluminum soaking plate is 5
The range is up to 6 mm.

Incidentally, the lower soaking plate 9 and the upper soaking plate 12
It is preferable that the surface facing the dried seaweed 7 is coated with a material that emits far infrared rays. Examples of far-infrared radiation materials include ceramic materials such as alumina, titanium oxide, mullite, and cordierite, and resin materials such as Teflon and silicone, which are widely used in various cooking utensils and have a smooth surface. A good Teflon coating is most preferred.

The heating source 10 is, for example, a sheet-like heating element formed by laying a nichrome wire in a zigzag shape or formed of a carbonaceous papermaking sheet or a carbon fiber sheet, and has a heating temperature of 180.
It is designed to generate heat uniformly and rapidly at about ℃ to 200 ℃. The material of the heat insulating plate 11 is not particularly limited as long as it has a heat blocking effect, and can be formed of a ceramic board such as silica or alumina.

The main structural features of the small-sized grilled laver according to the present invention are as follows. First, the facing interval between the lower soaking plate 9 of the pedestal part 1 and the upper soaking plate 12 of the upper lid part 2 is 1.5 to 5 mm. The point is to keep in the range of. The interval between the upper and lower soaking plates is 1.5 to 5 mm
If the distance is less than 1.5 mm, dry seaweed will be pressed between the soaking plates, resulting in spoiling the appearance and color tone of the baked seaweed. This is because heat conduction and heat radiation from the heat equalizing plate 12 are insufficient, and it becomes impossible to obtain a uniformly baked state in the vertical direction. The relative distance between the upper and lower soaking plates is 1.
The structure may be fixed within a range of 5 to 5 mm, but the appropriate amount of baking will vary depending on the form (thickness, density, etc.) of dried laver and the intended use of the baked laver, so a facing interval range of 1.5 to 5 mm It is preferable to have a structure that can be adjusted as desired.

In the structure shown in FIG. 3, the upper heat plate 4 is designed to vertically move up and down by the gap adjusting means 15 of the screw mechanism installed on the upper lid 2, and the lower heat equalizing plate 9 and the upper heat equalizing plate 12 are designed. It has a structure in which the facing interval can be adjusted arbitrarily. At this time, the lower locking piece 16 and the upper locking piece 17 are provided at the inner edge portion of the upper lid portion 2 to form a section in which the end of the upper heat equalizing plate 12 can move up and down. The thickness is 1.5 mm, and the upper locking piece 17 is attached to the lower soaking plate 9 to 5
By installing it at a height of mm, it becomes possible to arbitrarily adjust the upper heating plate 4 within a distance of 1.5 to 5 mm between the upper and lower uniform heating plates.

The second structural feature of the present invention is that the pedestal portion 1 is designed so that the inside is hermetically closed when the upper lid portion 2 is placed on the pedestal portion 1 so that the uniform heat distribution in the system due to heat dissipation can be achieved. This is to suppress the deterioration of flavor due to the reduction and external volatilization of the aroma of grilled seaweed. In the structure of FIG. 3, the pedestal portion 1 and the upper lid portion 2 are formed as a frame body, and when the upper lid portion 2 is covered, the peripheral edge portion 14 of the subject material portion 1 and the peripheral edge portion 18 of the upper lid portion 2 come into contact with each other to form a side surface. The part is sealed and the inside is hermetically sealed.

Further, in order to keep the hot plate at a constant temperature of about 180 ° C., a temperature sensor (for example, a thermocouple) is embedded up to the central portion of the lower soaking plate 9, and the temperature sensor detects it by an appropriate temperature adjusting means. The soaking plate temperature can be automatically controlled to a predetermined temperature by using the signal. Therefore,
The temperature range of 180 ± 2 ° C. can always be maintained.

[0018]

【Example】

Examples 1 to 3 Using a small-sized grilled laver having the illustrated structure, the facing interval between the lower soaking plate 9 and the upper soaking plate 12 was varied within a range of 1 to 5 mm, and the temperature of the upper and lower soaking plates was set to 180 ° C. Then, the dried seaweed was placed on the lower soaking plate surface, covered with the upper lid portion 2, and baked for 12 seconds. An aluminum plate having a plate thickness of 5 mm was used as the upper and lower soaking plates, and the surface facing the dried seaweed was coated with Teflon. Under this condition, 100 sheets of dried seaweed were baked and the baked state was observed. The results are shown in Table 1 in comparison with the soaking plate spacing.

Comparative Example 1 A small-sized grilled laver designed to have a structure in which dried laver is hot-pressed without providing a gap between the lower soaking plate and the upper soaking plate,
The dried seaweed was baked under the same baking conditions as in Example 1. However, the firing time was set to 9 seconds because the firing time becomes excessive when it is set to 12 seconds. The baked state in this case is also shown in Table 1.

Comparative Example 2 A small baked laver having a structure in which the lower and upper soaking plates are opposed to each other at an interval of 3 mm and the side faces of the upper and lower soaking plates are open,
The dried seaweed was baked under the same baking conditions as in Example 1. The baked state in this case is also shown in Table 1.

[0021]

[Table 1]

From the results shown in Table 1, all of the roasted laver baked using the small-sized roasted laver according to the present invention have an excellent scent, flavor, surface state and color feeling, and the texture is adjusted by adjusting the spacing of the soaking plate. It is possible to obtain subtle changes in the degree of baking. Therefore, it can be obtained as baked seaweed in a baked state according to the purpose of use. On the other hand, since the burned laver of Comparative Example 1 is baked in the pressure-bonded state of the soaking plate, natural unevenness with a flattened surface is removed, and the flavor and color are inferior. Was somewhat diffused, and there was some unevenness in the degree of baking at the peripheral and central portions of the seaweed.

Examples 4 to 6 and Comparative Example 3 In the small-sized grilled laver having the illustrated structure, the upper and lower soaking plates made of aluminum were installed with different thicknesses. Using this small-sized grilled laver, the facing interval between the lower soaking plate 9 and the upper soaking plate 12 was set to 3 mm, and the temperature of the soaking plate was controlled to 180 ° C. to maintain a steady state. At this time, the uniformity of the hot plate temperature was evaluated by the difference between the maximum temperature and the minimum temperature measured by the thermocouples attached to the 9 surfaces of the soaking plate. The results are shown in Table 2.

[0024]

[Table 2]

From the results shown in Table 2, when the plate thickness of the aluminum soaking plate is 3 mm, the temperature distribution is not uniform, but when the plate thickness is 4 to 6 mm, the difference between the maximum and minimum temperatures decreases and the temperature is uniform enough for practical use. It can be seen that there is a distribution.

[0026]

As described above, according to the present invention, it is possible to provide a small-sized baked laver with a simple structure that can always obtain an excellent scent, flavor and color and a surface texture of a baked state. Especially, the interval between the upper and lower heat equalizing plates should be 1.5 to 5
It is useful for small-scale business such as sushi restaurants and cafeterias, or for general household use because the texture can be easily adjusted according to the purpose of use by adjusting it arbitrarily within the range of mm.

[Brief description of drawings]

FIG. 1 is a perspective explanatory view showing the whole of a small-sized grilled laver according to the present invention.

FIG. 2 is a side view of the small-sized grilled laver according to the present invention.

FIG. 3 is a sectional view of a small-sized grilled laver according to the present invention.

[Explanation of symbols]

 1 Pedestal 2 Upper lid 3 Lower hot plate 4 Upper hot plate 5 Hinge 6 Outlet 7 Dry seaweed 8 Opening / closing handle 9 Lower soaking plate 10 Heating source 11 Heat insulating plate 12 Upper soaking plate 13 Pillar 14 Peripheral part of pedestal part 15 Gap adjusting means 16 Lower locking piece 17 Upper locking piece 18 Peripheral part of upper lid 19 Temperature sensor

Claims (5)

[Claims] 1. A roasted laver vessel having a mechanism in which dried laver is placed between upper and lower hot plates to bake it, and a lower heat source in which a heat source and a heat insulating plate are laminated on the back surface of a lower soaking plate having an area larger than that of the dried laver. It consists of a frame-shaped pedestal with a plate installed in the center, and a frame-shaped upper lid with an upper heating plate of the same structure installed at a position facing the lower heating plate of the pedestal. The plate and the upper lid have a gap of 1.5 to 5 mm.
And a structure in which the peripheral portion of the pedestal portion and the peripheral portion of the upper lid portion are in contact with each other so as to seal the inside when the pedestal portion is covered with the upper lid portion. . 2. The small roasted laver according to claim 1, further comprising a mechanism capable of arbitrarily adjusting a facing interval between the lower soaking plate of the pedestal part and the upper soaking plate of the upper lid part within a range of 1.5 to 5 mm. . 3. The mini-baked laver according to claim 1 or 2, wherein the soaking plate is an aluminum plate having a plate thickness of 4 to 6 mm. 4. The small-sized grilled laver according to claim 1, 2 or 3, wherein the surface of the soaking plate facing the dried laver is coated with Teflon. 5. A temperature sensor is embedded in the soaking plate, and temperature adjusting means for automatically controlling the soaking plate to a predetermined temperature based on a detection signal of the temperature sensor is provided. Small baked laver.