JPS59146572A - Preparation of roast laver sheet - Google Patents
Preparation of roast laver sheetInfo
- Publication number
- JPS59146572A JPS59146572A JP58023537A JP2353783A JPS59146572A JP S59146572 A JPS59146572 A JP S59146572A JP 58023537 A JP58023537 A JP 58023537A JP 2353783 A JP2353783 A JP 2353783A JP S59146572 A JPS59146572 A JP S59146572A
- Authority
- JP
- Japan
- Prior art keywords
- seaweed
- laver sheet
- sheet
- heating
- immediately
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000206607 Porphyra umbilicalis Species 0.000 title abstract 8
- 230000001678 irradiating effect Effects 0.000 claims abstract description 6
- 241001474374 Blennius Species 0.000 claims description 60
- 238000010438 heat treatment Methods 0.000 claims description 22
- 238000010304 firing Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 abstract description 9
- 238000011109 contamination Methods 0.000 abstract description 9
- 230000001580 bacterial effect Effects 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 230000005855 radiation Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 235000019629 palatability Nutrition 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 241000209094 Oryza Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 241000206608 Pyropia tenera Species 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000012745 brilliant blue FCF Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
本発明は微生物汚染の低減され１こ、新規な焼海苔の製
造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing roasted seaweed with reduced microbial contamination.
アサクサノリに代表されるアマノリを原料とする海苔（
・工日本独特の食品として各種料理材料に使用されてお
り、特におにぎり、のりまきには欠かすことのできない
食品材料である。Seaweed made from seaweed, such as Asakusanori (Japanese seaweed)
・As a food unique to Japan, it is used in various cooking ingredients, and is especially indispensable for rice balls and norimaki.
おにぎりやのりま＠に使用される海苔は、原藻（アサク
サノリ）を水洗し、チョッパーで細かくきざんだのち真
水と混合し、スノコに流して抄き、これを天日乾燥また
は人工乾燥して得１こ乾海苔、あるいは、この乾海苔を
６０℃以下の熱風中に数時間収容し、その含水率をほぼ
３％以下に低下させた火入れ乾海苔と称する乾海苔を督
く火で焙って焼海苔として使用するのが一般的である。The seaweed used for Onigiri and Norima@ is obtained by washing raw algae (Asakusanori) with water, chopping it finely with a chopper, mixing it with fresh water, pouring it through a drainboard, and drying it in the sun or artificially. 1 dried seaweed, or this dried seaweed is stored in hot air at 60°C or lower for several hours to reduce its moisture content to approximately 3% or less, which is called pasteurized dried seaweed, and is roasted over a hot fire and used as roasted seaweed. is common.
乾海苔を火で焙って焼海苔とするのは、海苔特有の香り
、味及び食感を与える１こめであり、最近では加熱焼成
し１こ焼海苔も市販されている。Roasting dried seaweed over fire to make roasted seaweed is a process that gives seaweed its unique aroma, taste, and texture.Recently, roasted seaweed has also become commercially available.
ところで乾海苔、焼海苔とも乾燥状態にあり、湿潤防止
（Ｃついては種々注意が払われているが、細菌による汚
染については等閑視されている。しかしながらこれらの
海苔をおにぎりやのりまきに用いる場合、海苔の細酌汚
染に看過することのできない問題である。By the way, both dried seaweed and roasted seaweed are in a dry state, and various precautions are taken to prevent moisture (C), but bacterial contamination is ignored.However, when using these seaweed for rice balls or seaweed, This is a problem that cannot be overlooked due to the serious contamination.
すなわち、おにぎり、のりまきは炊飲米を焼海苔で包む
のであるが、細菌汚染度の高い焼海苔を使用した場合、
おにぎり等の日持ちに影響するのであり、特に工業的に
おにぎり、のりまきを製造ず４）渚にとって＋’ｊ１、
でさ４）だけ細菌汚染度の低い焼２１１ノ苔を使用する
必要がある。In other words, rice balls and norimaki are made by wrapping cooked rice in roasted seaweed, but if roasted seaweed, which has a high degree of bacterial contamination, is used,
This will affect the shelf life of rice balls, etc., and especially if rice balls and norimaki are manufactured industrially, 4) For Nagisa, +'j1,
4) It is necessary to use Yaki211 moss, which has a low degree of bacterial contamination.
＜Ｎ、−ｒｌｌノ巷を加熱焼成することｒこより、乾海
苔にイ・ＩＮｆ’する細菌を殺菌すること（・工１］能
であるか、加熱焼成（・、Ｌ前述の如く、Ｐ’ｕｙ、苔
特有の香り、味、夛・会い（・千食感を、−７４１える
ことを目的とするものて゛。し）ろ、から、加熱焼成（
では自ずと限度があり、青１）要者の要求を省力りさ−
ビる、絹］菌汚染度の低い焼ｄη苔は供給されていない
のが現状・である。Is it possible to sterilize the bacteria that are present on the dry seaweed by heating and baking the dried seaweed? The purpose is to increase the unique aroma, taste, and texture of moss by heating and baking.
However, there is a limit to this, and Blue 1) It is easier to reduce the demands of key personnel.
[Biru, Silk] At present, burnt moss with a low degree of bacterial contamination is not available.
このような現状において、本発明渚Ａ８は、海苔特有の
香り、味、食感を損うことなく、細菌汚染度の低いザＪ
、ｍ苔を提供することをＬ１的として模作］しムー結果
、乾、・１１↓苔を加熱焼成する直ｉ）１」および／±
ｆ、−、（／ｊ、直後に紫外線照射すること（／′Ｃよ
って目的とずろ峙、海苔を得る、二とができろこと、史
に刀［」熱・焼成前１７（力１目扉処理を施すことによ
り色、香りの優れｆこ！、ｌ′７５海苔が？４） ’）
れること等の知見を得て本発明を完成さ一ヒｌＪ。Under these circumstances, the present invention, Nagisa A8, is a seaweed with a low degree of bacterial contamination, without impairing the aroma, taste, and texture unique to seaweed.
, Providing m moss is imitated as L1] and the result is drying, ・11↓ Direct i) 1 of heating and baking the moss and /±
f, -, (/j, Immediately after irradiating ultraviolet rays (/'C, the purpose is different, the seaweed is obtained, the second is possible, the sword in history [''17 before heating and firing (force 1 door) By applying the treatment, the color and aroma of seaweed can be improved.4) ')
The present invention was completed by obtaining knowledge such as the following.
紫外線の殺Ｃｔｉ作用については公知でｋ〕す、各方面
で社用さ］′Ｉてい７．）；Ｑ＼、海苔に紫外線を照射
するというような先例はない。し２かも本発明は単に海
苔に紫外線を照射させるので（・工なく、加熱焼成の直
前および／まＬ二は直後に照射ずろところに特徴を有し
、こうすることに、Ｊ：つて、殺菌効果が顕著に増大す
るということを見い出しムニのであって、このような知
見（工本発明者等をもって噂矢と〕るものである。The Cti-killing effect of ultraviolet rays is well known and is used in various fields7. ); Q\, there is no precedent for irradiating seaweed with ultraviolet light. However, since the present invention simply irradiates the seaweed with ultraviolet rays, it has the characteristic of irradiating seaweed immediately before and/or immediately after heating and baking. Muni discovered that the effect was significantly increased, and this finding is considered to be a rumor by the inventors of the technology.
以下、不発（ｊｌ］を具体的に説明する。The misfire (jl) will be specifically explained below.
本発明の対象となる海苔は、アマノリを原料と１−これ
を抄いて乾燥さセｆこ乾海苔、ある（・はこの乾海苔を
熱風乾燥し含水率を低下さセ１こ火入れ乾海苔等、一般
的に乾海苔と称せもれるもの全てを含むもので゛ある。The seaweed that is the subject of the present invention is dried seaweed that is made by cutting and drying the seaweed, which is made from seaweed as a raw material. It includes everything that can be called dried seaweed.
この乾＃ｉｊ苔を、加熱焼成して焼海苔とするのである
が、この加熱焼成の直前まムニは（白抜、あるし・はそ
の両方で紫外線照射する。This dry #ij moss is heated and fired to make roasted seaweed, but just before heating and firing, the seaweed is irradiated with ultraviolet light (with white outline or/and both).
加熱焼成の条件に電熱ヒーター等を用も・１２０〜３５
０℃、４〜３０秒であり、通常の焼海苔を製造する場合
の条件と変りはない。You can also use an electric heater etc. for heating and firing conditions. 120-35
The temperature is 0°C and the time is 4 to 30 seconds, which is the same as the conditions for producing ordinary roasted seaweed.
紫夕）勝照射は紫外線ランプで、海苔の１−下から照射
量］、、 ＯＯＯ〜］、 ００，０００ Ｉｔ ｗｍｉ
ｎ／（５ｉで行なう。Shiyu) The irradiation is done using an ultraviolet lamp, and the amount of irradiation is from the bottom of the seaweed],, OOO~], 00,000 It wmi
n/(performed with 5i.
よムコ加熱焼成前に蒸気、水、あるいはエタノール水溶
液等を噴霧して乾海苔を加湿（〜、（〜かるのち加熱焼
成す４）ことにより、より品質良好な、髄、（／′Ｃ色
のよい・１尭ｌ毎苔が得られる。By humidifying the dry seaweed by spraying steam, water, or an aqueous ethanol solution before heating and firing it (~, (afterwards heating and firing 4), it is possible to produce pith, (/'C) of better quality and a better color.・You can get moss for every liter of water.
加？Ｗ にｌ： ｊＪＩＩ熱焼成前であれば、紫外線照
射の前後いずれでもよく、また加湿の程度は乾（ｉｒ５
苔重量に対し、２〜１０％、好ま１２＜（工３〜６％で
ある。Canada? W to l: Before or after the UV irradiation, as long as it is before jJII thermal firing, and the degree of humidification is dry (ir5
Based on the moss weight, it is 2 to 10%, preferably 12% to 3 to 6%.
力１百Ｈ１Ｉｌ量が多すきると、乾ｄＩ］苔が収縮する
という不都合が生じる。If the amount of force 100H1Il is too large, there will be an inconvenience that the dry dI] moss will shrink.
・′一つ（〜−ＣｊＪＤ １９ した乾励苔を、紫夕１
線照射しｆこのち加熱焼成するか、あるいは加熱ハヤ、
成し１．−の１つ紫外線照射して焼ｔｉｕ：苔を代る。・'One (〜-CjJD 19)
Either by irradiating it with radiation and then heating and baking it, or by heating it.
Completion 1. - One of the methods is to irradiate it with ultraviolet light and burn it: replace the moss.
本発明を添付の図面にしＴ−がって更に詳細に説明する
。The invention will be explained in more detail with reference to the accompanying drawings.
第１図及び第２図に本発明（に用いられる好適装置例の
模式的説明図で、１は１１１」熱焼成装置、２は紫外線
照射装置、３は加湿装置、４はｄ０苔搬送装置であり、
室状の加熱装置１内には’ＲＬ熱ヒーターＡ）、会いは
蒸気し−ター雪のヒーター１１が、これに隣接Ｉ〜て設
けられ１こ室状の紫外線照射装置２内には紫外線ランプ
２１が設けられ、ま１こ海苔搬送装置４は加熱や紫ダ１
線照射が上］Ｊかも均一（・て行ない得る様ネットコン
ベア４１が用いられ、コンベア４１は各装置内を前後に
通り、装置間（１丁隔壁５で区画され、隔壁５に設けら
れｆこ窓５１をコンベア４１が通る、。Figures 1 and 2 are schematic explanatory diagrams of preferred examples of equipment used in the present invention, where 1 is a 111'' thermal baking device, 2 is an ultraviolet irradiation device, 3 is a humidifying device, and 4 is a d0 moss conveying device. can be,
Inside the chamber-shaped heating device 1, there is an RL thermal heater A), a steam heater 11 is installed adjacent to it, and an ultraviolet lamp is installed in the chamber-shaped ultraviolet irradiation device 2. 21 is provided, and the seaweed conveying device 4 is heated and
A net conveyor 41 is used to ensure that the ray irradiation is even (on top) and even (. The conveyor 41 passes through the window 51.
第１図に、Ｌ９いて、乾海苔はネットコンベア４１上に
展げて載置され、紫外線照射装置２を通過する際に紫ダ
）腺ランプ２１により必要数の紫外線照射を受け、引き
玩いて加熱焼成装置１内に搬入されこれに設けｆこヒー
ター１１１１Ｃより加熱焼成されて焼海苔どｔ請る。In Fig. 1, at L9, the dried seaweed is spread out and placed on a net conveyor 41, and as it passes through the ultraviolet irradiation device 2, it is irradiated with the necessary number of ultraviolet rays by a purple gland lamp 21, and heated by being dragged. The seaweed is carried into the baking apparatus 1 and heated and baked by a heater 1111C provided therein to produce baked seaweed.
この場合、紫夕１線照射装置２（よ加熱焼成装置１の後
に設置してもよい１〜、前後両方（ｆ（設置してもよい
。In this case, the Shiyu 1-ray irradiation device 2 (may be installed after the heating and baking device 1), or both the front and rear (f) may be installed.
第２図（工加湿装置を有する実施例であり、ネットコン
ベア４１上に展開載置→！られ１こ乾海苔は、よず力［
１湿装置３内に入りここで−１−下のノズル３１かも、
この場合エタノール水浴液が１タンク６からポンプ７を
介して汲み上げられ、噴霧されて加湿され、ついで加熱
焼成装置１内のヒーター１″１で加熱焼成され、引き続
いて紫外線照射装置２内の紫外線ランプ２１により紫外
線照射され、目的とする焼海苔が得られる。Figure 2 (This is an embodiment with a humidifying device, and one piece of dried seaweed is laid out on a net conveyor 41.)
1 Enter the humidifying device 3 and here -1- It may be the lower nozzle 31,
In this case, the ethanol water bath liquid is pumped up from a tank 6 via a pump 7, sprayed and humidified, then heated and baked in a heater 1''1 in a heating and baking device 1, and then heated using an ultraviolet lamp in an ultraviolet irradiation device 2. 21, the desired roasted seaweed is obtained.
以下、実験例により、本発明の詳細な説明する。Hereinafter, the present invention will be explained in detail using experimental examples.
実験例
市販の乾海苔（水分４６％、−殺生菌数１２×１０５ケ
／７）を第１表に示す条件で加熱焼成し、イ４１られた
焼海苔の一般生菌数を測定し１こ。結果を第１表に示す
。Experimental example Commercially available dried seaweed (moisture 46%, - number of killed bacteria: 12 x 105 cells/7) was heated and baked under the conditions shown in Table 1, and the number of viable bacteria in the roasted seaweed was measured. The results are shown in Table 1.
なお加熱焼成は］、 ＫＷの電熱ヒーターを、紫外線照
射は紫外線ランプ（三共電気ＧＬ−３０Ｗ ４本）を用
い１こ。また−殺生菌数は寒天平面混釈法により測定し
た。For heating and baking, use a KW electric heater, and for UV irradiation, use UV lamps (4 Sankyo Denki GL-30W). In addition, the number of killed bacteria was measured by the agar plane pouring method.
第１表に示す結果から明らかなように、加熱焼成のみの
試料Ｎｏ、１は未だ６．４． Ｘ ］、 ０３グ／グの
一般生菌数が残存するが、加熱焼成の直前および／ま１
こは直後に紫外線照射した試料Ｎｏ、２〜５の一般生菌
数は大巾に減少している。そして、加湿を施し１こ試料
Ｎｏ、５は焼海苔の色が濃い緑色を呈しており、特に良
好なもので゛あった。As is clear from the results shown in Table 1, Sample No. 1, which was heated and fired only, still had a score of 6.4. X], 0.3 g/g of general viable bacteria remains, but immediately before heating and/or baking.
The number of viable bacteria in samples Nos. 2 to 5, which were immediately irradiated with ultraviolet light, decreased significantly. After humidification, the roasted seaweed of Sample No. 5 had a dark green color and was particularly good.
一方向じ紫外線照射を行なってもそれが加熱焼成の直前
、直後ではなく、時間的に隔った時に照射しブこ試料Ｎ
ｏ、６〜７は、紫外線照射の効果は認められるものの、
試料Ｎｏ、２〜５に比して低いものであつ１こ。Even if unidirectional ultraviolet irradiation is performed, the irradiation is not immediately before or after heating and firing, but at different times in time.
o, 6 to 7, although the effect of ultraviolet irradiation was recognized,
It is lower than Sample No. 2-5.
以下に実施例を示す。Examples are shown below.
実施例１
市販の乾胡苔（水分４６％、−殺生菌数２．ＯＸ］０５
ケ／′？）に１２０００ μｗ−ｍｍ／７の紫外線照射
をしたのち直ちに電熱ヒーターで２ｏｏ℃、１５秒の加
熱焼成をして、水分１６％、−殺生菌数２．０Ｘ１０ケ
／′ｉＩの焼海苔を２１＠１こ。Example 1 Commercially available dried pepper (moisture 46%, - number of killed bacteria 2.OX) 05
Ke/′? ) was irradiated with 12,000 μw-mm/7 ultraviolet rays and then immediately baked with an electric heater at 2oooC for 15 seconds to produce 21 pieces of roasted seaweed with a moisture content of 16% and a biocidal count of 2.0 x 10 cells/'iI. @1ko.
得られγこ焼海苔は香り、色、食感の良好なものであつ
１こ。The obtained γ-koyaki seaweed had good aroma, color, and texture.
実施例２
実施例］で用いたと同様の乾海苔に７０％エタノール水
溶液を噴霧して水分８．８％としたのち蒸気ヒーターを
用い、２３０℃、１０秒の加熱焼成を行ない、直ちに６
０００μｗ ＊ ｍｍ／ｃ４の紫外線を照射して水分３
１％、−殺生菌数２０ケ／７未満の焼海苔を得た。摺ら
れ１こ焼海苔は香り、食感はもとより色つやの優れたも
のであつ１こ。Example 2 Dried seaweed similar to that used in Example was sprayed with a 70% ethanol aqueous solution to make the moisture content 8.8%, and then heated and baked at 230°C for 10 seconds using a steam heater, and immediately heated to 6.
000 μw * mm/c4 ultraviolet rays to remove moisture 3
1% - grilled seaweed with a number of killed bacteria of less than 20/7 was obtained. Fried nori seaweed is one of the best for its aroma, texture, and color.
第１図、第２図は本発明に用いられるｔＪ１１海苔製迄
装置の好適実施例を示す説明図である。
尚図面中１（・工加熱焼成装置、１１はヒーター、２は
紫外扉照射装置、２１は紫外線ランプ、３は加湿装置、
３１は噴霧ノズル、４は搬送装置、４１はネットコンベ
ア、６（まエタノール水溶液タンク、７にポンプである
。FIGS. 1 and 2 are explanatory diagrams showing a preferred embodiment of the tJ11 seaweed production apparatus used in the present invention. In addition, in the drawing, 1 is a heating and baking device, 11 is a heater, 2 is an ultraviolet door irradiation device, 21 is an ultraviolet lamp, 3 is a humidifier,
31 is a spray nozzle, 4 is a conveying device, 41 is a net conveyor, 6 is an ethanol aqueous solution tank, and 7 is a pump.
Claims (2)
し、加熱焼成の直前および／または直後に紫外線を照射
することを特徴とする焼海苔の製造法。(1) A method for producing roasted seaweed, which comprises irradiating dried seaweed with ultraviolet rays immediately before and/or immediately after heating and firing when producing roasted seaweed.
加熱焼成の直前および／または直後に紫外線を照射し、
更に加熱焼成前に乾海苔に加湿を施すことを特徴さする
焼海苔の製造法。(2) When producing baked seaweed by heating and baking dried seaweed,
Irradiate ultraviolet rays immediately before and/or immediately after heating and baking,
A method for producing roasted seaweed, which further comprises humidifying the dried seaweed before heating and firing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58023537A JPS59146572A (en) | 1983-02-14 | 1983-02-14 | Preparation of roast laver sheet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58023537A JPS59146572A (en) | 1983-02-14 | 1983-02-14 | Preparation of roast laver sheet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59146572A true JPS59146572A (en) | 1984-08-22 |
Family
ID=12113209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58023537A Pending JPS59146572A (en) | 1983-02-14 | 1983-02-14 | Preparation of roast laver sheet |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59146572A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009142179A (en) * | 2007-12-12 | 2009-07-02 | Shirako:Kk | Method for producing toasted laver, and toasted laver produced by the same |
| JP2018011543A (en) * | 2016-07-20 | 2018-01-25 | 千葉県 | Method for producing dried laver |
-
1983
- 1983-02-14 JP JP58023537A patent/JPS59146572A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009142179A (en) * | 2007-12-12 | 2009-07-02 | Shirako:Kk | Method for producing toasted laver, and toasted laver produced by the same |
| JP2018011543A (en) * | 2016-07-20 | 2018-01-25 | 千葉県 | Method for producing dried laver |
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