WO1999043221A1 - Method for making sheets of laver for laver-wrapped rice roll - Google Patents

Method for making sheets of laver for laver-wrapped rice roll Download PDF

Info

Publication number
WO1999043221A1
WO1999043221A1 PCT/KR1999/000091 KR9900091W WO9943221A1 WO 1999043221 A1 WO1999043221 A1 WO 1999043221A1 KR 9900091 W KR9900091 W KR 9900091W WO 9943221 A1 WO9943221 A1 WO 9943221A1
Authority
WO
WIPO (PCT)
Prior art keywords
laver
sheets
pieces
wrapped
gum material
Prior art date
Application number
PCT/KR1999/000091
Other languages
French (fr)
Inventor
Chul Hwang
Original Assignee
Chul Hwang
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Chul Hwang filed Critical Chul Hwang
Priority to AU26429/99A priority Critical patent/AU2642999A/en
Publication of WO1999043221A1 publication Critical patent/WO1999043221A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed

Definitions

  • the present invention relates to a method for making sheets of laver for laver- rapped rice rolls.
  • the present invention relates to method for making sheets of laver for laver-wrapped rice rolls which is capable of providing improved moisture resistant and antibacterial properties to laver sheets by dipping laver in a water-soluble chitosan solution, and is capable of achieving an improvement in the quality of laver sheets as wrappings for rice rolls by coating an edible starch gum material on an edge portion of a laver sheet corresponding to a seam of a rice roll wrapped by the laver sheet.
  • Laver is an edible seaweed having a variety of effects desirable in food in terms of nutrition, senses (palate and smell, etc.), and fibrous tissue.
  • laver has a unique function as an edible food wrapping. It is difficult to store laver for a lengthened period of time, for example, one year or more, even under optimum humidity and temperature conditions of storage. Furthermore, since laver is inevitable subjected to oxidation and inhabitation of a variety of bacteria, it may be soon degraded in quality or spoiled. Where laver is cooked into soup (in China) or a side dish (in Korea) , there is no problem in regard to food hygiene because a heat treatment is involved in the cooking. Where laver is used as a wrapping for -2-
  • the propagation of bacteria on the laver is accelerated by virtue of the temperature, humidity and nutrition provided by the content of the wrapping, namely, the rice.
  • persons, who have eaten such food may be subjected to ill effects such as food poisoning.
  • the laver wrapped around rice rolls easily loses its unique characteristics such as its natural flavor, dried taste and good smelling characteristics because of its strong moisture absorbing property.
  • rice seasoned with sesame oil has been favorite for the content of a laver-wrapped rice roll.
  • the hold of the laver wrapped around a rice roll which may be compressed in the form of a cylindrical shape, is easily released at the seam.
  • the content of the rice roll may be released through the released seam.
  • the appearance and self-packing function of the product are degraded. This results in a degradation in the -3-
  • an object of the invention is to provide a method for making sheets of laver for laver-wrapped rice rolls which is capable of providing improved moisture resistant and antibacterial properties to laver sheets, and achieving an improvement in the quality of laver sheets as packages for rice rolls.
  • this object is accomplished by providing a method for making sheets of laver comprising the steps of collecting laver from the sea, cutting the collected laver into laver pieces of a desired length and washing the laver pieces with freshwater, forming the washed laver pieces into sheets of laver, and drying the laver sheets, further comprising the step of: dipping the laver pieces in a water-soluble chitosan solution after the step of washing the laver pieces, but before the step of forming the laver pieces into the laver sheets.
  • the method further comprises the step of coating an edible starch gum material on an edge portion of each of the laver sheets which corresponds to a seam of a laver-wrapped rice roll wrapped by the laver sheet .
  • Fig. 1 is a perspective view illustrating a laver sheet produced after being dipped in a water-soluble chitosan solution in accordance with the present invention.
  • Fig. 2 is a perspective view illustrating the procedure of making a laver-wrapped rice roll using the laver sheet of Fig. 1.
  • a method for making sheets of laver involves four steps, namely, the first step of collecting laver from the sea, the second step of cutting the collected laver into laver pieces of a desired length .and washing the laver pieces with freshwater, the third step of forming the washed laver pieces into sheets of laver, and the fourth step of drying the laver sheets.
  • a step of dipping the laver pieces in a water-soluble chitosan solution is additionally carried out between the second and third steps of the above mentioned conventional method. That is, the present invention provides a method for making sheets of laver totally involving five steps, namely, the additional dipping step along with the above entioned four steps of the conventional method.
  • the washed laver pieces obtained at the second step are dipped in a water- soluble chitosan solution contained in a tank, so that they are coated with chitosan.
  • the laver sheets contains water-soluble chitosan.
  • the chitosan solution may contain a mixture of water-soluble chitosan and other materials, such as lauric acid, exhibiting properties similar to those of water-soluble chitosan.
  • the chitosan coated over the laver pieces serves top provide improved moisture resistant and antibacterial properties to the resultant laver sheets. Accordingly, it is possible to prevent the laver sheets from being subjected to oxidation and inhabitation of a variety of bacterial.
  • the laver sheets can be stored for a lengthened period of time, for example, at least one year, without being degraded in quality or spoiled.
  • a step of coating an edible starch gum material on an edge portion of a laver sheet produced by the above mentioned steps may be additionally carried out.
  • the edge portion of the laver sheet corresponds to a seam of the laver- wrapped rice roll wrapped by the laver sheet.
  • the starch gum material layer serves to firmly bond the edge portion of the laver sheet to a portion of the laver sheet with which the edge portion of the laver sheet overlaps when a laver-wrapped rice roll is formed.
  • the starch gum material may comprise dextrine.
  • Fig. 1 denotes a laver sheet produced after being dipped in a water-soluble chitosan solution in accordance with the present invention.
  • Fig. 2 illustrates the procedure of making a - 6-
  • the reference numeral 2 denotes a starch gum material layer coated on an edge portion of the laver sheet 1
  • the reference numeral 3 denotes seasoned rice.
  • the present invention provides a method for making sheets of laver for laver-wrapped rice rolls which includes the step of dipping laver pieces in a water-soluble chitosan solution prior to the formation of the laver pieces into laver sheets.
  • chitosan coated over the laver pieces it is possible to prevent the laver sheets from being subjected to oxidation and inhabitation of a variety of bacteria.
  • the laver sheets can be stored for a lengthened period of time, for example at least one year without being degraded in quality or spoiled.
  • the laver sheets are used to make laver-wrapped rice rolls, it is possible to prevent bacteria from propagating on the laver sheets.
  • the method of the present invention may also include the step of coating an edible starch gum material on an edge portion of a laver sheet produced as above mentioned.
  • the starch gum material layer serves to firmly bond the edge portion of the laver sheet to a portion of the laver sheet with which the edge portion of the laver sheet overlaps when a laver-wrapped rice roll is formed. Accordingly, there -7-

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Seaweed (AREA)
  • Cereal-Derived Products (AREA)

Abstract

A method for making sheets of laver including the steps of collecting laver from the sea, cutting the collected laver into laver pieces of a desired length and washing the laver pieces with freshwater, forming the washed laver pieces into sheets of laver and drying the laver sheets, further including the step of dipping the laver pieces in a water-soluble chitosan solution after the step of washing the laver pieces, but before the step of forming the laver pieces into the laver sheets, in order to achieve an improvement in the preservation of the laver sheets. In accordance with the present invention, an edible starch gum material may be additionally coated on an edge portion of each of the laver sheets which corresponds to a seam of a laver-wrapped rice roll wrapped by the laver sheet. By virtue of the coated edible starch gum material layer, it is possible to prevent a degradation in the appearance and self-packing function of the product and a degradation in the commercial quality of the product.

Description

-1-
METHOD FOR MAKING SHEETS OF LAVER FOR LAVER-WRAPPED RICE ROLL
Technical Field
The present invention relates to a method for making sheets of laver for laver- rapped rice rolls. In particular, the present invention relates to method for making sheets of laver for laver-wrapped rice rolls which is capable of providing improved moisture resistant and antibacterial properties to laver sheets by dipping laver in a water-soluble chitosan solution, and is capable of achieving an improvement in the quality of laver sheets as wrappings for rice rolls by coating an edible starch gum material on an edge portion of a laver sheet corresponding to a seam of a rice roll wrapped by the laver sheet.
Background Art
Laver is an edible seaweed having a variety of effects desirable in food in terms of nutrition, senses (palate and smell, etc.), and fibrous tissue. In addition, laver has a unique function as an edible food wrapping. It is difficult to store laver for a lengthened period of time, for example, one year or more, even under optimum humidity and temperature conditions of storage. Furthermore, since laver is inevitable subjected to oxidation and inhabitation of a variety of bacteria, it may be soon degraded in quality or spoiled. Where laver is cooked into soup (in China) or a side dish (in Korea) , there is no problem in regard to food hygiene because a heat treatment is involved in the cooking. Where laver is used as a wrapping for -2-
food, for example, laver-wrapped rice rolls, there may be involved a problem in food hygiene because it should be used in a raw state without being subjected to any heat treatment. Of course, there is no problem in food hygiene when laver-wrapped rice rolls are eaten within a short period of time after a production thereof in a small amount. However, where laver-wrapped rice rolls are commercially mass-produced, there is a problem in food hygiene because a considerable period of time is required for the distribution thereof. Due to such a considerable period of time for the distribution of laver-wrapped rice rolls, a variety of bacteria such as injurious coli and virus may propagate on the laver wrapped around the rice. In particular, the propagation of bacteria on the laver is accelerated by virtue of the temperature, humidity and nutrition provided by the content of the wrapping, namely, the rice. In severe cases, persons, who have eaten such food, may be subjected to ill effects such as food poisoning. In addition, the laver wrapped around rice rolls easily loses its unique characteristics such as its natural flavor, dried taste and good smelling characteristics because of its strong moisture absorbing property. Recently, rice seasoned with sesame oil has been favorite for the content of a laver-wrapped rice roll. In this case, however, the hold of the laver wrapped around a rice roll, which may be compressed in the form of a cylindrical shape, is easily released at the seam. In severe cases, the content of the rice roll may be released through the released seam. As a result, the appearance and self-packing function of the product are degraded. This results in a degradation in the -3-
commercial quality of the product.
Disclosure of the Invention
Therefore, the present invention has been made in view of the above mentioned problems involved in the prior art, and an object of the invention is to provide a method for making sheets of laver for laver-wrapped rice rolls which is capable of providing improved moisture resistant and antibacterial properties to laver sheets, and achieving an improvement in the quality of laver sheets as packages for rice rolls.
In accordance with the present invention, this object is accomplished by providing a method for making sheets of laver comprising the steps of collecting laver from the sea, cutting the collected laver into laver pieces of a desired length and washing the laver pieces with freshwater, forming the washed laver pieces into sheets of laver, and drying the laver sheets, further comprising the step of: dipping the laver pieces in a water-soluble chitosan solution after the step of washing the laver pieces, but before the step of forming the laver pieces into the laver sheets.
In accordance with a preferred embodiment of the present invention, the method further comprises the step of coating an edible starch gum material on an edge portion of each of the laver sheets which corresponds to a seam of a laver-wrapped rice roll wrapped by the laver sheet .
Brief Description of the Drawings Other objects and aspects of the invention will become apparent from the following description of -4 -
embodiments with reference to the accompanying drawings in which:
Fig. 1 is a perspective view illustrating a laver sheet produced after being dipped in a water-soluble chitosan solution in accordance with the present invention; and
Fig. 2 is a perspective view illustrating the procedure of making a laver-wrapped rice roll using the laver sheet of Fig. 1.
Best Mode for Carrying Out the Invention
Conventionally, a method for making sheets of laver involves four steps, namely, the first step of collecting laver from the sea, the second step of cutting the collected laver into laver pieces of a desired length .and washing the laver pieces with freshwater, the third step of forming the washed laver pieces into sheets of laver, and the fourth step of drying the laver sheets.
In accordance with the present invention, a step of dipping the laver pieces in a water-soluble chitosan solution is additionally carried out between the second and third steps of the above mentioned conventional method. That is, the present invention provides a method for making sheets of laver totally involving five steps, namely, the additional dipping step along with the above entioned four steps of the conventional method.
At the dipping step, the washed laver pieces obtained at the second step are dipped in a water- soluble chitosan solution contained in a tank, so that they are coated with chitosan. The chitosan solution -5-
contains water-soluble chitosan. Alternatively, the chitosan solution may contain a mixture of water-soluble chitosan and other materials, such as lauric acid, exhibiting properties similar to those of water-soluble chitosan. The chitosan coated over the laver pieces serves top provide improved moisture resistant and antibacterial properties to the resultant laver sheets. Accordingly, it is possible to prevent the laver sheets from being subjected to oxidation and inhabitation of a variety of bacterial. Thus, the laver sheets can be stored for a lengthened period of time, for example, at least one year, without being degraded in quality or spoiled. In particular, where the laver sheets are used to make laver-wrapped rice rolls, it is possible to prevent bacterial from propagating on the laver sheets. In accordance with the present invention, a step of coating an edible starch gum material on an edge portion of a laver sheet produced by the above mentioned steps may be additionally carried out. The edge portion of the laver sheet corresponds to a seam of the laver- wrapped rice roll wrapped by the laver sheet. The starch gum material layer serves to firmly bond the edge portion of the laver sheet to a portion of the laver sheet with which the edge portion of the laver sheet overlaps when a laver-wrapped rice roll is formed.
Accordingly, there is no phenomenon that the resultant laver-wrapped rice roll is released at its seam. The starch gum material may comprise dextrine.
In Fig. 1, the reference numeral 1 denotes a laver sheet produced after being dipped in a water-soluble chitosan solution in accordance with the present invention. Fig. 2 illustrates the procedure of making a - 6-
laver-wrapped rice roll using the laver sheet of Fig. 1. In Fig. 2, the reference numeral 2 denotes a starch gum material layer coated on an edge portion of the laver sheet 1, and the reference numeral 3 denotes seasoned rice.
Industrial Applicability
As apparent from the above description, the present invention provides a method for making sheets of laver for laver-wrapped rice rolls which includes the step of dipping laver pieces in a water-soluble chitosan solution prior to the formation of the laver pieces into laver sheets. By virtue of chitosan coated over the laver pieces, it is possible to prevent the laver sheets from being subjected to oxidation and inhabitation of a variety of bacteria. Thus, the laver sheets can be stored for a lengthened period of time, for example at least one year without being degraded in quality or spoiled. In particular, where the laver sheets are used to make laver-wrapped rice rolls, it is possible to prevent bacteria from propagating on the laver sheets. In addition, there is an additional effect in that chitosan, which is known as an ingredient exhibiting advantageous effects in terms of health, is naturally eaten without any inconvenience. The method of the present invention may also include the step of coating an edible starch gum material on an edge portion of a laver sheet produced as above mentioned. The starch gum material layer serves to firmly bond the edge portion of the laver sheet to a portion of the laver sheet with which the edge portion of the laver sheet overlaps when a laver-wrapped rice roll is formed. Accordingly, there -7-
is no phenomenon that the resultant laver-wrapped rice roll is released at its seam. Thus, it is possible to prevent a degradation in the appearance and self-packing function of the product and a degradation in the commercial quality of the product.
Although the preferred embodiments of the invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.

Claims

Claims
1. A method for making sheets of laver comprising the steps of collecting laver from the sea, cutting the collected laver into laver pieces of a desired length and washing the laver pieces with freshwater, forming the washed laver pieces into sheets of laver, and drying the laver sheets, further comprising the step of: dipping the laver pieces in a water-soluble chitosan solution after the step of washing the laver pieces, but before the step of forming the laver pieces into the laver sheets.
2. The method in accordance with Claim 1, further comprising the step of: coating an edible starch gum material on an edge portion of each of the laver sheets which corresponds to a seam of a laver-wrapped rice roll wrapped by the laver sheet .
3. The method in accordance with Claim 2, wherein the edible starch gum material is dextrine.
PCT/KR1999/000091 1998-02-27 1999-02-27 Method for making sheets of laver for laver-wrapped rice roll WO1999043221A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU26429/99A AU2642999A (en) 1998-02-27 1999-02-27 Method for making sheets of laver for laver-wrapped rice roll

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1998/6543 1998-02-27
KR1019980006543A KR100475242B1 (en) 1998-02-27 1998-02-27 A novel preparing method of dried laver sheet for a vinegared rice rolled

Publications (1)

Publication Number Publication Date
WO1999043221A1 true WO1999043221A1 (en) 1999-09-02

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WO (1) WO1999043221A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200113353A (en) 2019-03-25 2020-10-07 김덕순 Method for manufacturing laver containing cockle ingredients and the laver manufactued thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63167769A (en) * 1986-12-27 1988-07-11 Makoto Suzuki Connecting apparatus for sheetlike laver
JPH06245739A (en) * 1993-02-22 1994-09-06 Ribu Internatl:Kk Moistureproof dried laver sheet and its production
JPH08163960A (en) * 1994-12-14 1996-06-25 Yamaho:Kk Adhesive for rice cake and production of rice cake using the same adhesive
JPH09103269A (en) * 1995-08-04 1997-04-22 Maruha Corp Processed laver having moistureproofness and its production
JPH1146731A (en) * 1997-08-07 1999-02-23 Daiichi Seimo Kk Refrigeration preservative for raw laver

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0775532A (en) * 1993-09-10 1995-03-20 Daiichi Seimo Kk Sheet laver having water resistance imparted thereto and production thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63167769A (en) * 1986-12-27 1988-07-11 Makoto Suzuki Connecting apparatus for sheetlike laver
JPH06245739A (en) * 1993-02-22 1994-09-06 Ribu Internatl:Kk Moistureproof dried laver sheet and its production
JPH08163960A (en) * 1994-12-14 1996-06-25 Yamaho:Kk Adhesive for rice cake and production of rice cake using the same adhesive
JPH09103269A (en) * 1995-08-04 1997-04-22 Maruha Corp Processed laver having moistureproofness and its production
JPH1146731A (en) * 1997-08-07 1999-02-23 Daiichi Seimo Kk Refrigeration preservative for raw laver

Also Published As

Publication number Publication date
KR19990071225A (en) 1999-09-15
KR100475242B1 (en) 2005-07-28
AU2642999A (en) 1999-09-15

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