JPS61280252A - Production of laver snack - Google Patents

Abstract

PURPOSE:To obtain the titled snack having increased strength of springiness and food crispiness with prevented cracking and loss due to embrittling of laver in frying in oil, by laminating a sheetlike laver to a pullulan sheet, hot- pressing the laminate, cutting the laminate and adjusting the form thereof. CONSTITUTION:(A) A sheetlike laver, e.g. sheet laver or toasted laver, is laminated to (B) one or more pullulan sheets, e.g. obtained by forming an aqueous solution of a starch fermentation product by Aureobasidium pullulans, applying the resultant aqueous solution to a plastic film and drying the coating, preferably having 10-1,000mum thickness, and hot-pressed to give a multilayer sheet, which is then cut and adjusted to a readily eatable size and shape tempting appetite to afford the aimed snack.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] This invention relates to a method for producing seaweed snacks.

[Conventional technology]

Since ancient times in Japan, seaweed has been a widely used seaweed that has been served on the table in the form of tsukudani, in addition to dried Asakusa seaweed, slightly processed roasted seaweed, and seasoned seaweed flavored with soy sauce or ajirin. It is a type of food, and from a nutritional point of view, it is rich in vitamins and minerals, low in fat, but rich in easily digestible high-quality protein, and its constituent amino acids include flavorful amino acids such as alanine and glutamic acid. Since it is a natural food that contains a lot of nutrients, it becomes an effective source of nutrients when eaten habitually, but it is generally used in combination with rice meals, and there are few examples of its use in other forms.

In addition, pullulan is a type of black yeast (Aureobasidium
It is a non-toxic, harmless, tasteless and odorless natural polysaccharide that is a starch fermentation product produced by P. pullulans), and it is well known that it can be used as a low-calorie food because it is difficult to digest in the body. Furthermore, when such pullulan is made into an aqueous solution, coated on a plastic film E such as polyester, and dried, it becomes a so-called pullulan film (trademark registered as TOPPAN). However, in addition to the above-mentioned features, pullulan and pullulan film have gloss and transparency, are strong and strong, have excellent water solubility, gas barrier properties, oil resistance, chemical resistance, mechanical aptitude such as printability, and heat resistance. It is also well known that it has many characteristics such as having sealing properties, low electrostatic chargeability, and exhibiting tackiness and adhesive properties when water is added. Therefore, pullulan and pullulan film are mainly used for printing with natural edible ink to decorate foods (such as pancakes, popsicles, kutsky, candy, etc.), and to add a certain amount of seasonings (such as ramen oil, sugar for coffee and tea). etc.) packaging material (if the protective film of polyester film is removed, the contents can be dissolved in hot water as a pullulan film pouch),
A film (or sheet) made by kneading an aqueous solution of pullulan with soy sauce, spices, cheese and other various foods, colorants, etc. can be used to create a flavored, scented or colored film, and a molded pullulan film can be humidified in post-processing. It is used for food sheets made by adhering various foods (for example, kelp, shaved bonito flakes, perilla, minced meat, etc.) onto perilla and pressing it.

[Problem that the invention seeks to solve]

There are ways to prepare sheets of nori that are simply fried in oil and seasoned, and those that are coated with flour or other flour and then fried in oil, but seaweed that has been processed in this way has a different texture, melts in the mouth, or is crunchy. There are problems such as the adhesive being bad or becoming sticky after an hour. However, many of these prepared products only serve as a summary of side dishes for rice meals, and cannot be said to be satisfactory as easy-to-eat snack seaweed foods.

[Means to solve the problem]

In order to solve the above-mentioned problems, the present invention provides a means for laminating plate-shaped seaweed such as plate-shaped seaweed or roasted seaweed and a pullulan sheet, heating and pressurizing the sheets, and then cutting them into shapes. They adopted a method of deep-frying food.

[Effect]

When the pullulan sheet is heated, its strength increases further, so this sheet can be used to reinforce the strength of the laminated sheet of seaweed.
Not only does it improve the crispness, but it also prevents cracking or chipping caused by the brittleness of seaweed when fried in oil.

〔Example〕

The details of this invention will be described below.

First of all, the plate-shaped nori of this invention is not only simply processed seaweed and no seasoning, such as plate nori and roasted nori, but also already seasoned seaweed, which is usually called seasoned seaweed. Even if it is a piece of paper, there is no problem if it is finished in a plate shape.

Next, the pullulan sheet of the present invention is produced by applying pullulan, which has been made into an aqueous solution as described above, onto a plastic film, and drying this coating film to form a film with a diameter of approximately 1 to 10 μm.
The film may be formed into a film with a thickness of about 1,000 μm, or may be formed by a general-purpose molding method such as pressurization or extrusion. The pullulan sheet may be unseasoned, a sheet that has been seasoned or colored by kneading various foods into it, or a sheet that has been formed into a sheet, humidified, adhered with various foods, and pressed.

Furthermore, in laminating the plate-shaped seaweed and pullulan sheet in this invention, the plate-shaped seaweed itself has no heat-sealability or adhesiveness due to humidification, so it is difficult to adhere the plate-shaped seaweed to each other. It is desirable to have one pullulan sheet interposed therebetween, or to form a repeating unit laminate consisting of one plate-shaped seaweed and at least one pullulan sheet. Here, the reason for using at least one pullulan sheet is that different types of pullulan sheets can be used individually or in combination, or two or more pullulan sheets can be stacked and various foods can be placed between them. It is also possible to sandwich ingredients (liquid, semi-solid, or solid) into a sandwich, and by appropriately changing the combination of these, a wide variety of flavors can be created.

In this way, in order to create a multi-layer structure by repeating a repeating unit consisting of plate-shaped seaweed and pullulan sheet once or twice or more, the pullulan sheet must be humidified in advance or heated and heated without humidification. When pressed (by a heated roller or a heated press), the plate-shaped seaweed and pullulan sheet are brought into close contact with each other to form a multilayer sheet. The obtained multilayer sheet is cut and shaped as appropriate, and its shape and dimensions are such that it is easy to eat and has a beautiful shape that whets the appetite (for example, a geometric shape such as a round, square, or star shape). There are no particular limitations as long as the shape is a planar shape, a curved shape, a cylindrical shape, a scroll shape, etc.).

When frying cut and shaped multilayer sheets in oil,
Pour into edible oil (vegetable oil, vegetable solid fat such as shortening that is solid at room temperature, or a mixture thereof) heated to 60 to 200°C, and adjust the temperature to correspond to the moisture content, thickness, size, etc. of the multilayer sheet. The multilayer sheet that has undergone such treatment is drained of oil according to a conventional method. Note that there is no problem even if the flexible multilayer sheet fried in oil is reshaped, for example, into a ring shape or ribbon shape, and the oil is removed.

Now, 47.5% of pullulan (20% aqueous solution), 47.5% of cheese powder, and 5% of salt were mixed in advance and then formed into a sheet, and the moisture content was adjusted to 12 to 15%. This mixed sheet was layered on a plate of seaweed and heated and pressed in a press at about 150°C, and the resulting sheet was cut into strips 1 cm wide and 10 cm long. Not only is this product seasoned with cheese powder, but it also melts in the mouth and has a good crunch.Furthermore, this strip is placed in a 180℃ oil mixture consisting of 20% corn salad oil and 80% refined palm oil for about 5 seconds, and is treated with oil. After this, the product was made by tying it into a ribbon while it was still flexible and removing the oil. In the obtained product, the seaweed had a strong elasticity and crispness, and no cracks or damage caused by the embrittlement of the seaweed were observed, and the effect of the pullulan sheet was extremely significant. Additionally, conventionally, fried foods were seasoned by sprinkling them with seasonings after they were fried.

In this example, since pre-seasoned pullulan sheets were used, a seasoning that did not give any strange sensation was obtained.

In addition, add soy sauce, sugar, 100g of pullulan 30% aqueous solution,
50 g of a seasoning liquid consisting of mirin and the like was mixed, formed into a sheet, and the moisture content was adjusted to 12 to 15% to obtain a seasoned pullulan sheet. This sheet is placed on a plate of seaweed, roasted sesame seeds are dispersed thereon, and the same pullulan sheet and sheet of seaweed as described above are layered one after another on top of this, and the sheets are heat-pressed in a press at approximately 120°C to form a laminated product. Obtained. A disk-shaped seaweed sheet with a diameter of 5 cm was punched out from this laminated product, and the sheet was fried at 170° C. for about 8 to 12 seconds using the same mixed oil as in the previous example to obtain a product. This product had a good crispness, no embrittling of the seaweed, no cracking or breakage, and the seasoning was delicious without any discomfort. Furthermore, since both sides of the laminated product were sandwiched between seaweed, it was also found that browning (burning) caused by oil treatment could be prevented even when seasonings with high sugar content were used.

〔effect〕

As is clear from the above, the method of the present invention not only strengthens the waist of the seaweed and improves its crispness (this tendency is further enhanced by high-temperature oil treatment such as frying), but also Deterioration in appearance due to cracking or damage is prevented, and by using pullulan sheets that have been pre-seasoned with various flavors, it is possible to create a rich variety of seasonings without creating any strange sensations, even if a large amount of sugar is used. Even if seasoned pullulan sheets are subjected to high-temperature oil treatment such as frying, if the pullulan sheets are sandwiched between sheets of nori, they will not burn or turn brown. Therefore, it can be said that the significance of this invention is extremely large.

Patent applicant Seiki Omori Co., Ltd. Yasaka Kagaku Alloy Co., Ltd. Hayashibara Biochemical Research Institute Co., Ltd. Agent Kama 1) Text - Ichiri QQ -

Claims (1)

[Claims] 1. A method for producing seaweed snacks, which comprises laminating plate-shaped seaweed such as plate-shaped seaweed or roasted seaweed and a pullulan sheet, heating and pressing the sheets, and then cutting the sheets into shapes. 2. The method for producing seaweed snacks according to claim 1, wherein the pullulan sheet is a sheet kneaded with various liquid, semi-solid or solid foods to give it flavor, aroma or color. 3. The method for producing seaweed snacks according to claim 1, wherein the pullulan sheet is a sheet sprinkled with various liquid, semi-solid or solid foods to give it flavor, fragrance or color. 4. A method for producing seaweed snacks, which comprises laminating plate-shaped seaweed such as flat seaweed or roasted seaweed with a pullulan sheet, heating and pressing the sheets, cutting them into shapes, and frying them in oil. 5. The method for producing seaweed snacks according to claim 4, wherein the pullulan sheet is a sheet kneaded with various liquid, semi-solid or solid foods to give it flavor, aroma or color. 6. The method for producing seaweed snacks according to claim 4, wherein the pullulan sheet is a sheet sprinkled with various liquid, semi-solid or solid foods to give flavor, flavor or color.