JPS62151165A - Processed laver food and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled novel food having excellent palatability and improved nutrient balance and preservability, by applying an aromatic vegetable oil ad a seasoning to a laver sheet and heating the sheet to form a film of the above oil on the surface of the laver sheet. CONSTITUTION:An aromatic vegetable oil and a seasoning are applied to laver sheet e.g. by coating and heated e.g. with an infrared dryer to obtain the objective food composed of a laver sheet coated with a film of the aromatic vegetable oil. The aromatic vegetable oil is preferably a squeezed crude sesame oil without refining from the viewpoints of the compatibility with the taste and flavor of the laver sheet, the antioxidation property, etc.

Description

[Detailed description of the invention] (Field of application of the invention) The present invention relates to a novel flavored seaweed and a method for producing the same.

(Prior art) Porphyra tener (4) and other Porphyra tener (4)
The technique of producing paper-like seaweed by cutting red algae belonging to the genus and drying it into a film form is one of the ancient traditional techniques. 30-35%), its hydrated carbon is easily digested, and the fact that it is rich in various vitamins and minerals means that from a 2a scientific point of view, it is
It is a characteristic. However, even more than that, seaweed and its processed foods are so closely connected to our lives that it is safe to say that there is no one who does not feel nostalgic for their taste.

By the way, as with traditional foods, there is a tendency for traditional methods to be followed as they are, and in the case of nori,
The only processed products that exist are conventional seasoned moss and tsukudani, which are coated with soy sauce and mirin and dried. However, in order to meet the needs of an age that demands diversification, it is desirable to introduce new innovations even in the production of traditional foods.
Moreover, the former type of flavored seaweed has the disadvantage that it is extremely susceptible to moisture absorption, which is undesirable compared to food products.

(Objective of the invention) The present invention, by adding a new innovation to the processing method of seaweed,
The purpose is to create a novel flavored seaweed that is not only novel and excellent in taste, but also has improved nutritional balance and storage stability.

(Means for achieving the objective) The present inventor aims to improve the nutritional balance based on the lack of lipids (approximately 0.5% to 0.7%), which is a common problem in all seaweed and processed foods thereof, and the problem in seasoned seaweed. When we investigated various ways of adding edible oils and fats to seaweed for the purpose of improving its high hygroscopicity, we unexpectedly found that the liquid oils and fats attached to seaweed solidified into a thin film when heated, and the resulting oil and fat film It has been found that not only does the seasoned seaweed have a good taste, but it also has far less moisture absorption than conventional roasted seaweed and flavored seaweed. As a result of recommending further research, it was found that by using aromatic vegetable oil as the fat or oil, an extremely delicious processed seaweed food with a harmonious blend of the unique flavor of seaweed and the unique flavor of fats and oils could be obtained. The present invention is based on the above findings, and its gist resides in a seaweed processed food characterized in that a seaweed layer is covered with an oil film of aromatic vegetable oil containing a seasoning.

Here, ``Nori'' refers to a paper-like flake-like material called ``Asakusa Nori,'' which is made from the laver layer of thinly sliced red algae plants of the genus Amanophylla. means.

The essence of the present invention is to form an oil film made of aromatic vegetable oil on this seaweed. Examples of aromatic vegetable oils include sesame oil, peanut oil, kaya oil, almond oil, and walnut oil, but in any case, the flavor is better when used as an oil-extracted raw material that has been roasted in advance. Among these liquid oils and fats, especially crude sesame oil that has been pressed as it is, has many advantages such as compatibility with the flavor of seaweed, oxidation resistance (because it contains sesamolin as a natural antioxidant), and easy availability. However, vegetable oil that has been highly refined to the extent that it can be used as ordinary tempura oil or salad oil is
Slightly unsuitable in terms of flavor. In addition, in order to further enhance the antioxidant properties of the product, food-grade antioxidants such as vitamin E, nordihydroguaiaretic acid, butyloxyanisole, and dibutyloxytoluene can be used in combination, if necessary.

The above vegetable oil may contain a small amount of seasoning.

Examples of seasonings include common salt (partially converted to 4 with potassium chloride for the purpose of salt reduction), sugar, sodium glutamate, sorta inosinate, sodium phanyl acid, and kaonyx. However, since these substances are difficult to dissolve in oil, it is necessary to disperse them in atomized form or to use an alcohol-based solubilizer such as ethanol, glycerin, sorbitol, or mannitol in combination. Incidentally, extracts obtained by extracting the pungent components of various spices, especially chili peppers, ginger, garlic, etc., with fats and oils, ethanol, etc. are effective in tightening the taste, and also diversify the types of products.

In the present invention, the applied liquid oil penetrates into the tissue of the seaweed and wraps the constituent seaweed pieces, while at the same time forming a thin oil film on both the front and back surfaces of the seaweed. This oil film undergoes some physicochemical changes upon heating and hardens, resulting in a dried product with a gloss that is almost the same as conventional flavored seaweed. Although it depends on the amount of fat and oil applied, this product contains about the same amount of fat as the weight of the largest raw material, nori, so it is a good nutritionally balanced food. Products containing a certain amount of food are nutritionally close to the ideal food. Moreover, because the whole thing is covered with an oil film, it has a property that it is far less hygroscopic than traditional flavored nori, and even compared to roasted nori.

To obtain the product of the present invention, liquid vegetable oil is applied to dried seaweed (plain seaweed) by a method such as coating or spraying, and then heating means such as a radiation dryer such as an infrared dryer or a high frequency dryer is applied. Heat using. On a large scale, tunnel drying means with roll coaters or spray coating or dispersion and conveyor belts may be used.

(Example) Hereinafter, one form 7g of carrying out the invention will be explained with reference to an example, which is, of course, for illustrative purposes only.

It is not meant to limit the spirit of invention.

Example lithograph of sushi seaweed (size approx. 20XI6cm, -chapter ff)
Place approximately 27.5 g of each sheet on a fine wire mesh, spray 0.92 g of crude sesame oil per sheet, and then add 0.18 g of salt to each sheet. Spray a uniform compound of monosodium glutamate evenly,
Next, after heating and drying it for 30 seconds in a dryer with an internal temperature of 150°C, it was cut into a rectangle of 8 x 10 cm and cut into sheets (
The raw seaweed (autumn equinox) was stored and sealed in a moisture-proof cellophane pouch to make a product.

The obtained product had a beautiful luster due to the oil film, and was extremely delicious, with a unique flavor in which the flavor of sesame and the flavor of seaweed blended together. It is deliciously eaten as a side dish with rice or as an accompaniment to alcohol, as it is, or wrapped in sausage, cheese, etc., or wrapped in rice crackers as a snack. Furthermore, it is very delicious as sushi seaweed without being cut.

In addition, this product contains approximately the same amount of protein, hydrous carbon, and lipid, and also contains abundant vitamin A, vitamin BB, vitamin C, and other vitamins, and large amounts of calcium, phosphorus, and other minerals. It is a food product that is close to food.

(Effects) As explained above, the present invention can provide a delicious nutritional food that is a novel addition to the traditional food nori, thereby achieving the following effects:
It can contribute to diversifying people's dietary habits and improving nutrition.

Claims (4)

[Claims] (1) A seaweed processed food characterized in that seaweed is covered with an oil film of aromatic vegetable oil containing seasonings. (2) Claim 1 in which the aromatic vegetable oil is sesame oil
Foods listed in section. (3) A method for producing a processed seaweed food, which comprises attaching aromatic vegetable oil and seasoning to seaweed and heating it. (4) The method for producing flavored seaweed according to claim 3, which comprises applying sesame oil and seasoning to seaweed and heating it.