JPS58216675A - Preparation of curled dry wakame - Google Patents

Abstract

PURPOSE:To prepare a curled dry WAKAME (Undaria pinnatifida, an edible seaweed) free of sharp edges at the ends, and having excellent flexibility, flowability and packaging suitability, by drying a WAKAME sheet at a low temperature under rolling. CONSTITUTION:A curled dry WAKAME which is composed of rolled leaf free from sharp edges at the ends of the roll, and has a specific bulk volume of e.g. <62cc, preferably <53cc, the difference between the maximum value and the minimum value of the specific bulk volume of <17cc, preferably <8cc, and an angle of repose of <50 deg., preferably <46 deg.. is prepared by cutting WAKAME to the size suitable for cooking when reconstituted with water, and heating at a low temperature, i.e. at about 40-80 deg.C in the drying process under rolling during the period when the water-content of the WAKAME is about 30-50wt%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention particularly relates to curled dried wakame that has excellent flowability and packaging suitability, and is easily usable.

Conventionally dried wakame seaweed C is (1) dried seaweed by sun drying or hanging hot JIl drying (2) kal-Nekame (3)
) Freeze-dried wakame etc. are known, but the dried wakame (1) is inferior in that it has poor restorability and ease of use when rehydrated. is about 1
It was 5 to 20%, and was not satisfactory as mold grew and covered after the summer. In addition, the wakame seaweed in (2) is used as an ingredient in instant miso soup, soup, etc., but it is first dried by hanging and then cut.
Furthermore, it is manufactured through secondary drying such as band drying, and is superior to dried seaweed in C' in terms of water retention, resilience when rehydrated, and ease of use, but conventional methods such as hanging drying and band drying Due to the wakame drying method, the product is dried in the same shape as the eastern part of the seaweed. Therefore, it has a rectangular shape with corners at the edges, and the material is hard and inflexible, so when continuous industrial production is carried out, the products become entangled with each other.
It has poor flowability and poor workability when filling packaging materials, etc., and has drawbacks in packaging suitability, such as damage to the packaging material due to the angular edges of the product.

On the other hand, (3) freeze-dried wakame has excellent restorability and ease of use.
3 is excellent, but the product is brittle and unstable, leading to a decrease in product value, and the price is high.
Which drawbacks are right.

The present invention solves the drawbacks or problems of conventional dried wakame and provides a curly dried wakame that has a new IC shape and performance.

That is, the dried wakame of the present invention is curled and cut into pieces that have a moisture content of less than 15% and are suitable for use as a cooking material.
In addition, the eastern part is curled without corners, the bulk specific volume is less than 62 cc, the difference between the maximum value and the minimum value of the bulk specific volume is less than 17 cc, and the angle of repose is less than 50 degrees. This invention relates to curled dried wakame seaweed having excellent fluidity and packaging suitability, characterized by C.

The curled dried wakame produced by Mikkomei does not open at the eastern end and is shrunk into a curled shape without corners, so that when it is produced in one continuous manner, there is no intertwining of the product groups. Excellent fluidity, J3 can be used for packaging and filling etc.↑
(No. 1 is very good, and there is no fear that the packaging material will be damaged by the edges of the product, and it is extremely suitable for packaging.)

Moreover, the curled dried wakame of the present invention is dried to a moisture content of less than 15%! This dried wakame has a long shelf life and is free from the risk of mold growth like conventional dried wakame. In addition, the curled dried wakame of the present invention is cut to a size suitable for cooking material = J method, for example, about 20 mm - 10 mm, so that it can be restored to a size suitable for cooking material when rehydrated.

-1- Distribution The bulk specific volume (CG/10()) is important as a measure of the degree of curling of the curled dried wakame of the present invention, and the inventors of the present invention are concerned with packaging suitability, such as packaging viscosity, defective rate, etc. It has been learned from the above that it is preferable that the bulk specific volume is less than 62 cc, and that it is particularly advantageous to have a bulk specific volume of 53 cc or less.

At that time, in order to improve the packaging efficiency, it is advantageous that the difference between the maximum and minimum bulk specific volumes is as small as possible by 4J, specifically less than 17cc, especially less than 8cc. I also found out that.

Furthermore, the angle of repose of Kikomei's curled dried wakame is less than 50 degrees, particularly preferably 46 degrees or more, which indicates the fluidity of the curled dried wakame. This prevents packaging and filling, etc.
Industry 1) Recognized that it is necessary to increase 1) and avoid damage to packaging materials.

The above-mentioned curled dried wakame of the present invention is obtained by cutting the wakame so that it can be used as a cooking material when rehydrated.
Transferred wakame between ~50% by weight! For example, 4
By heat treatment at a low temperature of 0'C or more and less than 80C, it can be made into ¥A.

In other words, wakame seaweed with a water content of about 30 to 50% by weight is rolled and subjected to heat treatment, so that the entire surface of the wakame seaweed to be dried is exposed to heat as much as possible by hand to maintain an appropriate water content. By rolling the wakame and bringing them into contact with each other, physical force is applied to the wakame.As a result, the eastern part of the wakame is dried in a curled state without opening, and the edges have no corners and are flexible and free of flow. [A curly dried wakame is obtained which is also suitable for packaging.]

The raw materials used in the present invention include fresh seaweed, salt-cured processed seaweed, and deep-fried wakame, as well as dried wakame such as FL wakame, h2 wakame, etc. It is also possible to use C.

Cutting - For about 1 second, the raw material is considered to be a cooking material from the beginning and conforms to C.
If it is a method, it is possible to omit it (for example, cut seaweed, etc.), but if there is a long space C such as raw seaweed raw seaweed or salted seaweed processed products, simplicity etc. It is necessary to cut the material to suit its usage.

As mentioned above, the non-invention number, L, storage stability, and restoration f when rehydrated.
! 1. Immediate convenience and fluidity for preparation! ! We provide curly dried wakame with excellent suitability.

EXAMPLE Next, the effects of the present invention will be further clarified.Production Example 1゜2 and 3 curled dry nappies (Lean Pull 1.2 and 3),
As a control, Kapp 1-Wakame (Rimple 4) was tested.

Test Example 1) Fluidity Test The C angle of repose is measured for Nonpurs 1 to 4 using Tsutomi's h method.

2) Bao! ! i Accuracy test 10 each for Ripples 1 to 4 due to variations in filling
Measure the bulk specific volume of 10 samples and find the difference between the maximum and minimum values.

3) When filling the packaging material, the defective rate test Rimple 1~/I is filled into the polyethylene packaging material and one-way 3! i0K71? The product is transported back and forth over a distance of , and the defective rate due to the packaging material is measured. The test results are in the table below.

As is clear from the above results, Kikomei's curly dried wakame has a higher fluid fI than the control product, Ka]-wakame.
It was found to be excellent in packaging suitability such as packaging accuracy and defective rate, as well as restorability upon rehydration and storage stability.

Note that production examples 1.2 and 3 of the curled dried wakame of the present invention are shown in Section F.

Production Example 1 Natural raw wakame was cut into 20 mm lengths, washed, and dehydrated (placed in a rotary dryer and dried at a temperature of 60'C while rolling the wakame in a rotary cylinder at a rotation speed of 1 or p m. Blow hot air into the wakame to curl it and dry it thoroughly.
A curled dried wakame with a moisture content of 5% was obtained.

Production Example 2 Blanched wakame 1ka A store-bought product is cut into lengths of 15 mm, washed, and pretreated with IIQ salt, etc., then dried by band drying to a moisture content of 50%, and the wakame is transferred to a rotating granulator. 1
Pour into the mouth and rotate the wakame at a rotation speed of 3 ppm, while blowing warm air at 50℃ into the rotary yuzu to curl the wakame and dry it thoroughly until the water content is 7%]J
- Roll-shaped dried seaweed with back A
After this, put it in the rotary dryer, rotation speed 1, '+ r l
The wakame in the rotary cylinder was transferred to nl! The wakame was heated to 70° C. in a chamber to form curls and dried until the moisture content was 25%, and then sufficiently dried by regular band drying to obtain curled dried wakame with a moisture content of 6%.

Claims (1)

[Claims] (1) Moisture content is less than 15% and is suitable for cooking months 3
Cut according to the J method, the eastern part is not open and the ends are curled without corners, have a high specific volume of less than 62 cc, and the difference between the maximum and minimum bulk specific volumes is less than 17 cc, and 50 degrees Curled dried wakame with excellent fluidity and packaging suitability, characterized by an angle of repose of less than