JPH10304851A - Production of seasoned black laver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject black laver seasoned so as to maintain the texture and shape of raw black laver and be eatable as such and produced in a wet state having a fresh flavor by adding a seasoning containing a soy sauce as a basic taste component to an individually separable black laver material to impregnate the material with the seasoning component and water. SOLUTION: This method for producing the black seasoned black laver comprises adding a seasoning containing a soy sauce as a basic taste component to an individually separable black laver material (e.g. individually separable and dried raw black laver alga) to impregnate the material with the seasoning component and water, preferably so as to have a water activity of >=0.6. The black laver material is preferably mixed with a liquid seasoning and subsequently further with a solid seasoning. The soy sauce is preferably added to the seasoning in a rate of 10-100 wt.%. It is more preferable that the seasoning contains a mirin (sweet sake for seasoning).

Description

DETAILED DESCRIPTION OF THE INVENTION

[Background of the Invention]

The present invention relates to the production of seasoned black laver and, more particularly, to a wet seasoned black laver impregnated with a seasoning containing soy sauce as a basic taste component and a method for producing the same. .

[0002]

2. Description of the Related Art Nori is a generic term for moss, such as red algae or green algae, which grows on underwater rocks and forms a moss form. Background of the Invention Algae (green seaweed) belonging to the green alga Humanaceae family, Asakusanori (green seaweed) belonging to the red alga Botanaceae family, and sasabinori (black seaweed) are widely used for edible purposes and are also being actively cultivated. Green laver is generally eaten for sushi such as laver rolls, or dried laver is dried as a dried plate laver which is dried by shredding after mixing the raw algae with water and mixing. It is often used as a form of dried rose laver. It is also widely used as boiled in soy sauce. Black laver, on the other hand, is noticed particularly in terms of flavor and waist (crisp) texture when compared to other types of laver, but conventionally, dried laver in the form of dried laver and soy sauce or It is often used as a seasoned dried plate laver seasoned with a seasoning such as mirin or a dried rose laver in the form of dried raw seaweed in a rose state.

[Summary of the Invention]

SUMMARY OF THE INVENTION The present invention is directed to black laver which is valuable for food as described above, particularly in terms of flavor and waist (crisp) texture. Edible black laver is in a dry state, that is, in the form of dried laver or dried rose laver. Against this background, no edible seaweed has been produced as it is without seasoning, while retaining the texture of raw black seaweed. Nothing was possible. The present invention has been made in view of the above problems, and while utilizing the texture and shape of raw black laver, it is seasoned so that it can be eaten as it is, and preferably has a fresh flavor that can be stored for a long time at room temperature. It is intended to provide a seasoned black laver.

[0004]

Means for Solving the Problems The present inventors have found that the above-mentioned problems can be solved by adding a seasoning solution containing a soy sauce component to black dried laver and impregnating the same with the seasoning solution. Based on this, the present invention has been completed. That is, the method for producing seasoned black laver according to the present invention comprises adding a seasoning containing soy sauce as a basic seasoning ingredient to a black laver material that becomes rose, impregnating the seasoning ingredient and moisture, and forming a seasoned black laver in a wet state. The seasoned black laver according to the present invention is a seasoned laver in a wet state obtained by impregnating a roasted black laver material with a seasoning component having soy sauce as a basic taste component and moisture. .

[Specific description of the invention]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the "seasoned black laver material" to be seasoned may be any black laver in a state where individual laver leaves are in a state of being rose or in a state where they can be made into roses. If necessary, the nori leaf body may be chopped to an appropriate length. As such a material, it is preferable to use rose-dried black laver in consideration of the efficiency and homogeneity of the subsequent seasoning with seasonings. Here, “rose-dried” means a state in which the individual nori leaves are separated from each other, or a state in which they are mutually adhered and dried to such an extent that they can be easily separated. In order to obtain rose-dried black laver, the picked black laver is usually washed with water or salt water, and then sun-dried or a drier (typically 60 to 150).
C.) or by using a dehydrator (centrifugal dehydrator or the like), usually at 1,000 to 5,000 rpm / min, but drying with a dryer is preferred. Raw laver and rose dried laver are also commercially available in markets and the like, and can also be used.

[0006] The black laver material prepared as described above is then mixed with a seasoning to impregnate the seasoning component and moisture (including adhesion to the surface). The seasoning used in the present invention contains soy sauce as a basic taste component, and may be soy sauce alone or may further contain other components. Can also be used. The soy sauce component is essential for liquid seasonings,
It may not be included in the powder seasoning (powder soy sauce may be included). Here, examples of soy sauce include tame soy sauce, dark soy sauce, light soy sauce, dashi soy sauce, powdered soy sauce, and the like, and the type thereof is not particularly limited as long as it is generally manufactured as a seasoning.

[0007] In addition to soy sauce as a basic taste component, the above-mentioned seasoning may optionally contain other seasoning components and additional components. As a preferable example of other components, in the case of a liquid seasoning, mirin (including honrin and honrin) is first.
Examples thereof include liquid sugar, fish and shellfish extracts (eg, bonito extract: scallop extract, oyster extract), meat extract, and the like, and if necessary, fish sauce or the like may be added in an appropriate amount. (All of these components are generally commercially available). In the case of a powder seasoning, MSG (sodium glutamate) is used in the first place.
In addition, sugar, bonito flour, kelp powder and the like are mentioned as preferred examples of other components, and beef powder, chicken powder, pork powder, spices and the like may be added in an appropriate amount as needed (these components may be added). All are commercially available).

[0008] The mixing ratio of each component in the seasoning is not particularly limited as long as the soy sauce component as a basic taste component is impregnated into the black laver material to give the richness and flavor of soy sauce. For example, in the case of a liquid seasoning, soy sauce is usually 10 to 100% by weight (100% by weight is soy sauce alone), preferably 40 to 80% by weight, and liquid sugar is usually 1 to 50% by weight, preferably 1 to 50% by weight. 20 to 20% by weight, usually 1 to 40% by weight, preferably 1 to 20% by weight for fish and shellfish extract, and usually 1 to 80% by weight, preferably 5 to 4% for mirin.
0% by weight. In the case of powder seasonings, MSG
Is usually 5 to 90% by weight, preferably 40 to 80% by weight, and powdered soy sauce is usually 1 to 80% by weight, preferably 5 to 80% by weight.
60% by weight, usually 1 to 60% by weight, preferably 1 to 30% by weight for sugar, 1 to 50% by weight, preferably 5 to 30% by weight for bonito flour, usually 1 to 50% by weight for kelp flour,
Preferably it is 3 to 30% by weight.

The method of impregnating the black seasoning material with the seasoning as described above is based on the effect of the seasoning ingredient and the moisture permeating the glue material, especially the effect of the soy sauce ingredient (flavor, body, umami, etc.), and the properties of the raw seaweed. As long as the texture is imparted, any method may be used for the purpose. Basically, the black seaweed material is mixed with the above seasoning, and the seasoning ingredients ( In particular, it impregnates and adheres soy sauce component) and moisture. In the present invention,
The seasoning to be used may be either in liquid form alone or in combination with powder form, and it is necessary to appropriately adjust the time for adapting to the laver material by this form,
A method in which both the liquid seasoning and the powder seasoning are used in combination is more preferable. By the action of this combination, the effect of utilizing the texture and shape, the effect of enhancing the storage stability, and the effect of imparting flavor by a seasoning such as soy sauce are further enhanced.

The seasoned black laver according to the present invention is in a wet state, and is specifically 0.6 or more, preferably 0.7 or more.
It has the above water activity, more preferably 0.74 to 0.95, and can maintain the texture and properties of the raw seaweed as it is. Here, the water involved in the water activity is the total amount of the water (total of free water and bound water) contained in the black laver material and the water adhering to the outer surface thereof. With respect to the wet-seasoned black laver according to the present invention having the water activity as described above, the water activity of the conventional dry black laver is usually 0.5 or less, and it is not in a wet state. When the water activity exceeds 0.95,
It does not have the desired shape. The water activity of the sample can be measured or calculated by a method usually used in the field of foods, for example, a weight balance method.

In the present invention, by imparting the water activity in the above range, the preservability at normal temperature (inhibition of the propagation of microorganisms after sterilization) can be enhanced while keeping the texture of raw nori. However, by adjusting the pH of the seasoning liquid to be impregnated to acidic, preferably about 4.5 to 6.0,
Longer storage is possible. In order to enhance the storage stability, it is preferable that the PH value is lower when the water activity is high. Long-term storage (for example, about 12 months at room temperature)
Examples of specific preferred conditions for are water activity of 0.1.
It has a pH of 5.0 to 6.0 at 74 to 0.85, or a pH of 4.5 to 5.5 at a water activity of 0.85 to 0.95.

Hereinafter, preferred specific examples of the method for producing seasoned black laver according to the present invention will be described. This method basically involves mixing a dried seasoned liquid, preferably dried black seaweed, with a powdered seasoning and sprinkling it with powder seasoning, disintegrating it, and then packing it in a container, and then sterilizing it. is there. First step: First, pick the black seaweed protoalga, or use commercially available protozoa,
Usually, after the washing, a dried or dried fresh seaweed (or a commercially available seaweed) is dried to prepare a black laver material (the washing, drying, dehydration, etc. are described above in the description of the black seaweed material).

Second step: The black laver material prepared in the first step is mixed with a liquid seasoning usually heated to 10 to 100 ° C, preferably 70 to 100 ° C. The liquid seasoning is preferably adjusted to pH 4.5 using an organic acid such as citric acid in advance.
It is adjusted to a value of about 6.0 (normally, the pH is reduced to about 6 by decreasing the amount of soy sauce, organic acid, etc.). here,
The mixing ratio of the black laver material and the seasoning is preferably such that the black laver material is immersed in the liquid seasoning, but the mixing ratio of the seasoning to the black laver is usually 50 to 200% by weight. When the seasoning also contains components other than soy sauce, it is usual to use a mixture of all components in advance, but each component may be added separately as needed.

Third step: The mixture of the black seaweed material and the liquid seasoning obtained in the second step is allowed to adapt as it is, usually for 30 to 24 hours, preferably for 1 to 5 hours, and the permeation of the seasoning into the seaweed leaves is carried out. And the nori leaf swelling. The standing time may be set appropriately in consideration of the concentration of each component such as soy sauce, and the like, so that these components can sufficiently penetrate the seaweed material.

Fourth step: The mixture obtained in the third step (if necessary, excess liquid seasoning is removed by centrifugation or the like)
And a powder seasoning, and each nori leaf body is preferably made into a disintegrated state using a stirring mixer, a loosening machine or the like. The mixing ratio between the black seaweed material and the seasoning is preferably such that the black seaweed material is uniformly mixed with the powder seasoning, but usually 1 to 40% by weight.
Is the ratio of The end of this step may be determined as long as the powder preparation is dispersed and dissolved. When the seasoning also contains components other than soy sauce, it is usual to use a mixture of all components in advance, but each component may be added separately as needed.

Fifth step: The preparation obtained in the fourth step is preferably further subjected to a screening step to remove clumps of nori that do not become loose. Sorting is usually carried out by using a loosening machine or the like.

Sixth step: The sorted preparation obtained in the fifth step is usually filled in a sealed container (usually a bottle or the like), sterilized (usually heat sterilized by hot water or steam), and cooled (usually water). After cooling, the final product is obtained.

In the above-mentioned process, when a liquid seasoning is used alone as a seasoning, the permeation time in the third step is extended (for example, immersed in a refrigerator (0 to 10 ° C.) for about 24 to 48 hours). , Stirring, etc., so that the fourth step is omitted.

The seasoned black laver according to the present invention, which can be produced by the method as described above, has a rich flavor and flavor of soy sauce, and the moisture penetrates into the laver leaves to maintain a fresh flavor while maintaining the texture of the raw laver. Is given. The seasoning component in the seasoned black laver according to the present invention varies depending on the seasoning used and the like. However, regarding the essential soy sauce component and other preferable components, liquid soy sauce usually has 5 to 70% by weight,
Preferably 3 to 30% by weight, for mirin usually 1 to 30%,
Preferably 1 to 15%, for sugar usually 1 to 40% by weight,
Preferably, it is 1 to 15% by weight.
25% by weight, preferably 1 to 15% by weight, and in powdered soy sauce, usually 1 to 15% by weight, preferably 1 to 5% by weight (including adhesion).

[0020]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto. [Example 1] A commercially available black laver progenitor algae was washed with salt water and dried at 130 ° C for 30 to 180 minutes using a dryer. 80 liquid seasonings adjusted according to the seasoning liquid mixture ratio in Table 1
C., and 165 parts by weight of this liquid seasoning and 55 parts by weight of dried black laver were put into a mixing kettle with stirring blades and mixed well. The mixture was left as it was for 2 hours to sufficiently infiltrate the seasoning and swell the nori leaf. Next, this swollen black laver 220
To the parts by weight, 26 parts by weight of the powder seasoning having the composition shown in Table 2 was added, and the laver leaves were disintegrated using a mixing stirrer. Next, the black nori lump that remains in the lump is sorted out,
Further, the black seaweed in a loose state through a disintegrator or the like was filled in a glass sealed container, and subjected to heat sterilization treatment in boiling water for 20 minutes. This was cooled to 30 ° C. with cold water to obtain a final product. The water activity value of this product measured by the weight balance method was 0.75. A sensory evaluation was conducted on the seasoned black laver produced in this way with a panel of 20 persons, and all the evaluations were that the seasoned black laver harmonized with the texture of raw seaweed and the richness and flavor of soy sauce.

Table 1: Ingredients of liquid seasoning Ingredients Basic ingredients Amount of rich soy sauce 120g Main mirin 30g Liquid sugar 10g Bonito extract 5g Total 165g (adjusted to pH 4.8 with citric acid) Table 2: Powdered seasoning Ingredients Ingredients Basic blending amount Powdered soy sauce 4g Bonito flour 2g Sugar 5g MSG 15g Total 26g

Example 2 Commercially available dried black rose laver was purchased (washed and re-dried if necessary), and 50 parts by weight of the dried black rose laver was heated to 70 ° C. and concentrated thick soy sauce was commercially available. (Adjusted to pH 4.8) 75 parts by weight were added and mixed well using a stirring mixer. It was left as it was for 1 hour to allow the seasoning liquid to uniformly penetrate and swell the nori leaf. 5 parts by weight of powdered soy sauce was added to 125 parts by weight of the swollen black laver to absorb excess moisture on the surface of the swollen black laver and at the same time to enhance the soy sauce flavor. Next, the lump of black seaweed was disintegrated using a disintegrator or the like, filled in a sealed glass container, and sterilized in boiling water for 20 minutes. This was cooled to 30 ° C. in cold water to obtain a final product. The water activity value of this product is 0.7
It was 5. A panel of 15 people sensory-evaluated the seasoned black laver produced in this way, and all of them were evaluated as seasoned laver in which the texture and flavor of the raw laver and the flavor, richness and umami of soy sauce were harmonized. .

Example 3 A commercially available dried black rose laver was purchased, and 60 parts by weight of a commercially available dark soy sauce and 40 parts by weight of a mirin were added to 50 parts by weight of the dried black rose laver to adjust the pH to 4. After adjusting to 8, the mixture was well mixed and stirred. It was left as it was for 2 hours to allow the seasoning liquid to permeate the black laver leaf and swell.
MSG (8 parts by weight) was added to 150 parts by weight of the swollen black laver to remove excess water on the surface of the swollen black laver and at the same time to enhance the taste. Next, the lump of black seaweed was broken up using a loosening machine or the like, filled in a sealed glass container, and sterilized for 20 minutes in boiling water. This was cooled to 30 ° C. in cold water to obtain a final product. The water activity value of this product is 0.85
Met. A panel of 20 people sensory-evaluated the seasoned black laver produced in this manner, and all of them were evaluated as seasoned laver in which the texture / flavor of raw laver and the flavor / bodiedness / umami of soy sauce were harmonized. .

Comparative Example A commercially available black laver progenitor algae was washed with water and dried using a dryer for 150 minutes. Table 3 (a)
The liquid seasoning prepared according to the seasoning liquid mixing ratio of
To 150 parts by weight of this liquid seasoning and dried black laver 5
After thoroughly mixing 0 parts by weight, the mixture was left for 2 hours. For comparison, a liquid seasoning containing no soy sauce (Table 3 (b)) was prepared, and 120 parts by weight of this liquid seasoning and 50 parts by weight of dried black laver were mixed well and subjected to the same treatment. Thereafter, 20 parts by weight of the powder seasonings shown in Table 4 were added to each of them, and they were mixed well to make the laver leaves into pieces, then packed in a glass sealed container, and sterilized and cooled. The water activity value of each product was 0.75 for (a) and 0.85 for (b). (A) and (b) Sensory evaluation of two types of products was performed by a panel of 20 persons. As a result, as shown in Table 5,
The result was that seasoned black laver seasoned with a seasoning solution containing soy sauce was preferable.

Table 3: Ingredients of liquid seasoning Ingredients Ingredients (a) Basic amount (b) Basic amount 100 g of concentrated soy sauce-40 g of real mirin 40 g of bonito extract 10 g 10 g Water-70 g Total 150 g 120 g (to pH 4.8) Adjusted) (adjusted to pH 4.8) Table 4: Ingredients of powder seasoning Ingredients Basic ingredients Amount of bonito powder 3 g Kelp powder 2 g Sugar 5 g MSG 10 g Total 20 g Table 5: Sensory evaluation sample by panel of 20 persons Preferred and answered number (a) 20 persons those containing soy sauce component (b) 0 above examples containing no soy sauce ingredients and seasoned black seaweed water activity according to the present invention manufactured in the comparative example, 0.74 to 0 .95.

[Experimental Example] When the seasoned black laver produced in Example 3 was tested for its storage stability at room temperature (inhibition of microbial propagation), the following results were obtained, which were stable for a long period of time. Method: Refrigerate the sample prepared in Example 3
C. and stored over time to conduct microbial and sensory tests. The sample had a pH of 4.8 and a water activity of 0.85.
Met. The result:

[Table 1]

[Table 2]

[0027]

According to the present invention, the richness and flavor of soy sauce, which are the basic taste components of seasonings, permeate the nori leaves to enhance the taste of the nori and at the same time, freshly picked raw nori by the penetration of moisture. It is possible to provide a seasoned black laver having a fresh flavor and texture that is not available in conventional laver products. Nori is a food with a large amount of dietary fiber, which is known to have many physiological actions such as suppression of blood cholesterol, suppression of increase in blood sugar, and defecation promoting effect, and is useful as a health food.

Claims (10)

[Claims] 1. A method for producing a seasoned black laver in a wet state, comprising adding a seasoning containing soy sauce as a basic flavor component to a roasted black laver material to impregnate the seasoning component and moisture. 2. The method for producing seasoned black laver according to claim 1, wherein the seasoned black laver in a wet state has a water activity of 0.6 or more. 3. The method for producing seasoned black laver according to claim 1, wherein the black laver material is prepared by drying black laver progenitor algae. 4. The method according to claim 1, wherein a liquid seasoning is mixed with the black laver material, and thereafter a powder seasoning is mixed.
The method for producing a seasoned black laver according to any one of the above. 5. The compounding ratio of soy sauce component in the seasoning is 10-1.
The method for producing seasoned black laver according to any one of claims 1 to 4, which is 00% by weight. 6. The method for producing seasoned black laver according to any one of claims 1 to 5, wherein the seasoning further contains mirin. 7. A seasoned black laver in a wet state, wherein a roasted black laver material is impregnated with a seasoning component containing soy sauce as a basic taste component and moisture. 8. The wet seasoned black laver according to claim 7, which has a water activity of 0.6 or more. 9. The wet-seasoned black laver according to claim 8, which has a water activity of 0.7 to 0.95. 10. The wet seasoned black laver according to any one of claims 7 to 9, wherein the seasoning further contains mirin.