JPS59169474A - Seasoning of dried laver - Google Patents

Abstract

PURPOSE:To attach salt to dried laver firmly and to prevent relase of loss of salt, by applying an edible oil to dried laver while transporting it on a path, adding salt powdered into specific particle diameters by a crusher, heat-treating the surface of the dried laver so that it is seasoned. CONSTITUTION:For example, the edible oil a is applied to the dried laver 2 while it is being transported by the conveyor 1, salt powdered into <=40 meshes (preferably <=60 meshes) by a crusher is added to it, and the dried laver is heat- treated by a pair of the bottom and top baking rolls 9 in the baking part C from both sides so that it is seasoned.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for flavoring dried seaweed, and particularly to a method for flavoring dried seaweed.
This relates to a method of seasoning moss with salt before it is eaten, and in order to ensure that the salt adheres to the dried seaweed, the salt is finely ground using a pulverizer and then sprinkled on the dried seaweed that has been coated with edible oil. It is something.

Applying various edible oils such as salad oil and rapeseed oil to dried seaweed has the advantage of increasing flavor and significantly increasing calories, or its taste is too bland, so it is not possible to improve the taste by adding salt. Conceivable. However, salt is insoluble in this type of edible oil, so even if salt is added to dried seaweed coated with edible oil, the salt will not adhere to the surface of the dried seaweed and will easily fall off, especially A significant portion of the added salt is lost during packaging and transportation. However, the present inventor found that when commercially available salt (generally has a particle size of 20 to 30 mesh or more) is ground to 40 mesh or less using a pulverizer and then added to dry seaweed coated with edible oil, the salt will be absorbed by the surface of the dry seaweed. It was discovered that the dried seaweed adhered strongly to the surface of the dried seaweed and did not easily fall off and scatter. Therefore, the present invention was made taking into account the points on paper, and when adding salt to dried seaweed coated with edible oil, it must be ground to at least 40 mesh pieces using a pulverizer, and then sprinkled on the dry seaweed. This is what I did.

Hereinafter, the present invention will be explained in detail along with the drawings.

In the figure, 1 is a conveyor for conveying the dried seaweed 2, and on the conveyance path of the dried seaweed 2 formed by the conveyor 1, an edible oil coating section A1 a salt sprinkling section B1 a baking section C1 a cutting section are arranged in this order. There is. The cooking oil application section A consists of a cooking oil storage tank 3, a faucet 4 that extends into a part of the tank 3, and a flow plate 5 that is disposed below the faucet 4 with an inclination of 4'J'.
By operating the operating rod 6 of the faucet 4, the edible oil a in the tank 3 is dripped onto the flow plate 5, and further dripped onto the dried seaweed 2 that is being fed below to be applied to the surface thereof. It has become.

The furikake part B consists of a tank 7 for storing salt and a roll 8 disposed at the bottom of the tank 7.
is driven by a motor not shown, and the salt in the tank 7 is
As shown in ``-2'', the whole surface of dried seaweed 2 is coated with edible oil A or edible oil 2, and 6 vines of sprinkles are spread on it. Note that the detailed structure and operation of the sprinkling portion B are not directly related to the present invention, so a detailed explanation thereof will be omitted. However, the particle size of commonly commercially available salt particles is approximately 20 to 3.
It is less than 0 mesh and its particle size is quite large. Even if salt with a large particle size is sprinkled onto the dried seaweed 2 as described above, since the salt is insoluble in the edible oil a, it will not adhere sufficiently to the surface of the dried seaweed 2, especially when the dried seaweed 2 is Dried seaweed 2 is used when packaging, transporting, and eating.
It is easy to fall off the surface and scatter. Therefore, the salt stored in the tank 7 is crushed in advance by a crusher (Fig. 1) into fine particles of 40 mesh or less, more preferably 60 mesh or less. At that time, if the salt is calcined to evaporate the moisture contained in the salt and then passed through a pulverizer above, it is easier to grind the salt finely.

In this way, the salt soot stored in the tank 7 is 40
The fine particles are pulverized to a mesh size or less, more preferably 60 meshes or less, and are extremely easy to adhere to the surface of the dried moss 2 and are unlikely to fall off and be lost during packaging or transportation.

The dried seaweed 2 sprinkled with salt as described above is then sent to the baking section C. The baking section C consists of a pair of upper and lower baking rolls 9.9, and the dry seaweed 2 is heat-treated from both the front and back surfaces by the high-temperature baking rolls 9.9, and the seasoning of the dry seaweed 2 is completed. Next, it is cut into desired dimensions by a cutting machine and transported to the next process. Powdered seasonings such as strained soybean paste and various chemical powdered seasoning layers are mixed in with the salt solution in the tank 7, and these powdered seasonings are sprinkled together with the salt solution to add flavor. You may also choose to do so.

As explained in theory 1 above, the method of seasoning dried seaweed according to the present invention involves grinding salt into fine particles of at least 4Q mesh or less, and sprinkling it on the dried seaweed before eating or after applying it. This prevents the salt from falling off the surface of the dried seaweed.

[Brief explanation of drawings]

FIG. 1 is a side view of an embodiment of the invention. Conveyor as a transport path 2.・Dried seaweed
A...Edible oil application part B...Sprinkle part C
・・Firing department a・Edible oil b・・Salt applicant Inutsubo Iron Works LLC

Claims (1)

[Claims] After applying the dried seaweed before eating while transporting it on a conveyance path, salt is added, and the surface is further heat-treated to add flavor (
The dry seaweed is flavored by sprinkling it with the above-mentioned salt, which has been crushed to a particle size of at least 40 mesh particles using a crusher.