WO2017077738A1 - 焼海苔の製造方法 - Google Patents
焼海苔の製造方法 Download PDFInfo
- Publication number
- WO2017077738A1 WO2017077738A1 PCT/JP2016/070306 JP2016070306W WO2017077738A1 WO 2017077738 A1 WO2017077738 A1 WO 2017077738A1 JP 2016070306 W JP2016070306 W JP 2016070306W WO 2017077738 A1 WO2017077738 A1 WO 2017077738A1
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- WIPO (PCT)
- Prior art keywords
- superheated steam
- seaweed
- laver
- heat treatment
- nori
- Prior art date
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Classifications
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- 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
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
- A23L3/185—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus in solid state
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
Definitions
- the present invention relates to a method for producing baked seaweed and a heat treatment machine for baked seaweed used in the method.
- Plate seaweed is produced by washing and mincing the laver algae cultivated in each production area, washing it with fresh water, making it into paste, and drying it to about 6% to 10%.
- Baked seaweed is produced by roasting paper-dried and dried plate seaweed.
- Patent Document 1 in a process of continuously drying dry seaweed material through a far-infrared heating device by a transport device and roasting the dry seaweed material, the heating temperature and the transport speed of the transport device are controlled and roasted.
- a method for roasting nori is described so that the color tone of the surface of the later roasted seaweed becomes a predetermined color tone.
- Patent Document 2 describes a seaweed roasting method using superheated steam characterized by roasting seaweed while moving in a forced flow atmosphere of superheated steam.
- Non-Patent Document 1 describes that superheated steam has been put into practical use in a steam microwave oven and is widespread. Further, in Non-Patent Document 1, the sensible heat of superheated steam is 0.48 kcal / kg / ° C., which is about twice that of 0.28 kcal / kg / ° C. of air, the heating efficiency is very high, and the heat energy Is described as being uniform and fast.
- Baked seaweed is produced by roasting paper-dried and dried plate seaweed, but when it is roasted in a state of 3% or more of moisture, phenomena such as wrinkles and shrinkage occur and the commercial value is significantly reduced. . For this reason, usually, after baking and drying by changing the drying temperature stepwise before roasting to reduce the moisture to 3% or less, roasting is performed at 200 to 350 ° C. while confirming the heating and cooling.
- the roasting method is generally a method using infrared or far-infrared rays as the heat source, but this method mainly irradiates the heat energy on the surface of the seaweed, and the distance from the heat source is subtle due to the unevenness of the surface of the seaweed. Since it is different, shrinkage, undulation or kogation is caused by excessive partial baking. In addition, the amount of baking may be adjusted according to consumer preference.
- baked seaweed has no loss of color and umami components, does not cause a phenomenon called so-called "color return", has good crispness, has a small number of general viable bacteria contained in baked seaweed, etc. Is required.
- the seaweed contains chlorophyll and amino acids, but when these are lost by excessive roasting, it leads to loss of color tone and umami components.
- “Color return” is a phenomenon in which the fresh green color peculiar to baked nori changes from reddish brown to brownish brown due to the modification of the residual pigment caused by insufficient heating of the plate nori.
- the quality of the chopping is related to the softness of the laver, and the quality of the laver raw material and the systematic modification of the surface of the laver caused by heating affect the crispness.
- the number of viable bacteria in the plate nori before roasting may be about 10 7 per gram, but the number of viable bacteria contained in the roasted laver is 1 g especially in the case of burned laver handled overseas. The number is required to be reduced to 10 3 or less.
- the quality of baked seaweed has various requirements as described above.
- the control of the number of viable bacteria is important in order to set a long shelf life.
- the decrease in the number of bacteria is only about 1/100, and 10 / g.
- baked laver with a large number of general viable bacteria of 5 orders or more was produced.
- laver is shaped like a plate by laminating multiple pieces of laver, so in linear heating such as far-infrared rays, heat energy is not sufficiently and evenly transmitted to the inside, and color return, crispness, etc. Adverse effects also appear on the quality of the grilled seaweed. For this reason, sufficient and uniform heating of the seaweed is required.
- Patent Document 2 is a method in which water is sprayed on a burner to generate water vapor and forced circulation of superheated water vapor. There is a problem in that unevenness occurs in color return, crispness, bactericidal effect, and component persistence because it cannot be burned stably. There is a need for a method for producing roasted seaweed that suppresses the occurrence of shrinkage, undulation, and kogation due to heating, eliminates the “color reversal” phenomenon uniformly, and achieves more than a certain level of “crispness” and is capable of sufficient sterilization. It was done.
- An object of the present invention is to provide a method for producing baked seaweed capable of sufficiently sterilizing baked seaweed and a heat treatment machine for the baked seaweed used in the method. Furthermore, the present invention provides a method for producing baked seaweed, which can reduce the loss of chlorophyll and amino acids due to heating, does not cause a “color return” phenomenon, and can obtain baked seaweed having a “crib” above a certain level, and It aims at providing the heat processing machine of the grilled seaweed used for the method.
- the sensible heat of superheated steam is 0.48 kcal / kg / ° C., about twice that of 0.28 kcal / kg / ° C. of air, the heating efficiency is very high, and the heat energy is transmitted uniformly and fast.
- water vapor is water, it causes wrinkles, shrinkage, etc. in the seaweed and causes quality to deteriorate. Therefore, in view of the above problems, the present inventors roasted seaweed by changing the roasting mechanism with superheated steam, the roasting temperature, the amount of superheated steam, and the processing time, and as a result of diligent investigation, the above-mentioned problems were found.
- the conditions for producing the baked seaweed were found. Moreover, it came to find the heat processing machine for roasted seaweed roast based on the conditions which manufacture the said roasted seaweed.
- one of the aspects of the present invention relates to a method for producing grilled seaweed, which includes a heat treatment process in which a sheet-like seaweed fixed so as not to be separated from the seaweed placement portion is treated with superheated steam for 1 second or longer.
- a sterilized baked laver that is sufficiently heat-treated over the entire surface of the slab laver under certain roasting conditions regardless of the quality of the slab.
- a baked seaweed that sufficiently eliminates the phycobilin pigment and does not cause the “color return” phenomenon while reducing the loss of the chlorophyll pigment and the taste-free free amino acid.
- One of the other aspects of the method of the present invention is a preheating step of heating the nori processed into a sheet shape at a temperature of 50 ° C. or higher by a preheating means, and the nori subjected to the preheating treatment,
- the present invention relates to a method for producing baked seaweed, which includes a heat treatment step that is fixed so as not to be separated from the mounting portion and is treated with superheated steam for 1 second or longer.
- the entire surface of the seaweed is sufficiently heated, and when the superheated steam and the seaweed are in contact with each other, it is possible to prevent condensation of the water vapor on the surface of the seaweed and to prevent wrinkles and shrinkage from occurring. Nori can be provided.
- Another aspect of the method of the present invention is characterized in that the temperature of the superheated steam in the heat treatment step is in the range of 150 to 500 ° C.
- Another aspect of the method of the present invention is characterized in that the heat treatment time with superheated steam is between 1 second and 90 seconds.
- Another aspect of the method of the present invention is characterized in that the amount of superheated steam injected in the heat treatment step is 10 kg / hour or more.
- the superheat treatment with superheated steam can be sufficiently performed on the plate seaweed without any unevenness, and a baked seaweed with a reduced number of general viable bacteria can be provided.
- viable count contained in the seaweed is equal to or less than 10 5 per 1g.
- This aspect makes it possible to provide baked seaweed that can set a long shelf life for foods using baked seaweed.
- a heat treatment machine for heat-treating a sheet-like nori, wherein the nori has a top surface for placing the nori and a bottom surface opposite to the top surface. , And the bottom surface of the seaweed mounting portion is opposed to the top surface of the seaweed mounting portion, and the maximum distance between the top surface of the seaweed mounting portion and the bottom surface of the seaweed prevention portion is 50 mm.
- a superheated steam outlet for injecting superheated steam to the seaweed placed on the seaweed placement section, and generating superheated steam for generating superheated steam and supplying superheated steam to the superheated steam outlet It is a heat processing machine containing an apparatus.
- This aspect makes it possible to sufficiently sterilize the plate nori under certain roasting conditions regardless of the quality of the plate nori.
- the superheated steam outlet is disposed so that the superheated steam can be jetted to the upper surface of the floating prevention unit, and the superheated steam passes from the upper surface to the lower surface of the floating prevention unit. It is possible.
- superheated steam can be spread over the entire surface of the laver, and a more uniform and sufficient heat treatment can be performed.
- One of the other aspects of the heat treatment machine of the present invention is such that the superheated steam outlet is arranged so that superheated steam can be jetted onto the lower surface of the laver mounting portion, and the superheated steam is disposed on the upper surface from the lower surface of the laver mounting portion. It is possible to pass through.
- superheated steam can be spread over the entire surface of the laver, and a more uniform and sufficient heat treatment can be performed.
- the laver placing part is a belt conveyor having a mesh belt or a linear belt in which a plurality of pieces are arranged in parallel.
- superheated steam can be spread over the entire surface of the seaweed, and more uniform and sufficient heat treatment can be performed, and the heat treatment can be automated by flow work, and the heat treatment of the plate nori can be performed efficiently. Can be done.
- One of the other aspects of the heat treatment apparatus of the present invention is characterized by further comprising a preheating means for laver.
- This aspect makes it possible to prevent condensation of water vapor on the surface of the seaweed when the superheated water vapor and the seaweed are in contact with each other, making it possible to produce a baked seaweed that does not easily cause wrinkles or shrinkage.
- the present invention it is possible to provide a method for producing baked seaweed that can sufficiently sterilize baked seaweed, and a heat treatment machine for baked seaweed used in the method. Furthermore, according to the present invention, a method for producing baked seaweed that can reduce the loss of chlorophyll and amino acids due to heating, does not cause a “color return” phenomenon, and can obtain baked seaweed having a “crisp” above a certain level, and The heat processing machine used for the said method can be provided.
- the present invention relates to a method for producing baked seaweed, which includes a heat treatment process in which a sheet-like seaweed fixed so as not to be separated from the seaweed placing portion is treated with superheated steam for 1 second or longer.
- a heat treatment process in which a sheet-like seaweed fixed so as not to be separated from the seaweed placing portion is treated with superheated steam for 1 second or longer.
- Superheated steam refers to steam at a temperature equal to or higher than the saturation temperature at a certain pressure. In the present specification, unless otherwise specified, it refers to steam heated to a temperature higher than 100 ° C. under atmospheric pressure. Water vapor heated to a temperature higher than 100 ° C. Superheated steam has a sensible heat approximately twice that of air, and therefore has a very high heating efficiency and is uniform and fast in the transmission of heat energy, and is therefore used as a heating medium.
- the laver is roasted and sterilized by spraying the superheated steam on the laver that is fixed.
- a method for generating superheated steam is not particularly limited, and a known method can be used.
- the heat treatment temperature with superheated steam is preferably 150 ° C to 500 ° C, more preferably 150 ° C to 400 ° C, further preferably 150 ° C to 300 ° C, and particularly preferably 200 ° C to 280 ° C. .
- the heat treatment temperature is preferably 150 ° C to 500 ° C, more preferably 150 ° C to 400 ° C, further preferably 150 ° C to 300 ° C, and particularly preferably 200 ° C to 280 ° C.
- the heat treatment time for the laver is 1 second to 90 seconds, preferably 1 second to 20 seconds, more preferably 3 seconds to 20 seconds, depending on the heat treatment temperature. When the heat treatment time is in this range, sufficient heating of the plate nori is achieved, and a baked nori with a very low number of viable bacteria is obtained.
- the heat treatment time can be controlled by a known means such as a timer. You may employ
- the heat treatment time can be controlled by the speed of the belt conveyor, the size of the heating furnace, the transfer distance in the heating furnace, and the like. For example, when the effective length of the heating section in the heating furnace is 2000 mm and the speed of the belt conveyor is 22 m / min, the heat treatment time can be controlled to about 6 seconds.
- the amount of superheated steam injected from the superheated steam outlet is preferably 10 kg / hour to 90 kg / hour, more preferably 20 kg / hour to 70 kg / hour. Since it is technically difficult to measure the water vapor pressure at the sprayed portion of the seaweed, it is difficult to define the amount of superheated water vapor that is actually injected into the seaweed. However, as a result of intensive studies, the present inventors have found that if the amount of superheated steam supplied to the superheated steam jet outlet is in the above range, sufficient and uniform heating of the laver is achieved.
- the amount of superheated steam within this range, the superheated steam density in the roasting apparatus can be maintained, and the plate seaweed can be heated sufficiently and uniformly.
- the temperature of the superheated steam, the time of the heat treatment, and the amount of the superheated steam can be appropriately changed and set according to the design of the heat treatment machine, such as the size of the roasting apparatus and the amount of laver processed at one time. .
- [Fix plate nori] In the method of the present invention, when the plate nori is heated by the superheated steam, the plate nori is fixed in order to prevent the plate nori from being lifted by the superheated steam, for example, and deviating from the heating position.
- the state where the plate nori is “fixed” means that the relative positional relationship between the plate nori and the position where the plate nori is placed does not substantially change during heating, in particular the plate nori. Means that it will not move away from the mounting part. If the plate seaweed floats up in the heat treatment process, the uniformity of heating is impaired and sufficient sterilization cannot be performed.
- the fixing method of the plate seaweed may be any method as long as the superheated steam is not inhibited from being sprayed on the entire surface of the plate seaweed.
- the heat treatment machine can be provided with a mechanism for preventing the floating by sandwiching the plate nori with the plate nori placement portion.
- a mesh-like wall material arranged close to the upper surface of the seaweed placing portion can be mentioned.
- the method of the present invention may include a preheating step of heating the seaweed processed into a sheet shape at a temperature of 50 ° C. or higher by preheating means.
- the preheating step is performed in order to increase the product temperature of the heat-treated plate nori and prevent condensation of superheated steam on the surface of the nori. Generation of wrinkles and the like due to condensation of superheated steam can be prevented by the preheating step.
- the preheating step is preferably performed at 50 ° C or higher, more preferably performed at 70 ° C or higher, and further preferably performed at 100 ° C or higher.
- the temperature of the heating step is 200 ° C. or lower, preferably 150 ° C.
- the heat treatment in the preheating step is performed until the plate seaweed is sufficiently heated.
- the preheating treatment time is 1 second or longer, preferably 5 seconds or longer, more preferably 15 seconds or longer.
- the plate seaweed subjected to the preheating step is subjected to superheated steam treatment in a roasting apparatus before the product temperature falls.
- Plate nori heat treatment machine An example of a plate seaweed heat treatment machine, which is a specific embodiment for carrying out the method of the present invention, will be described in detail below with reference to the drawings.
- the heat treatment machine of the present invention includes a roasting device and a superheated steam supply device, and can control the roasting temperature, the amount of superheated steam, and the treatment time, and is a heat treatment machine for heat treating sheet-like laver. is there.
- FIG. 1 the cross-sectional schematic diagram of an example of the heat processing machine of this invention is illustrated.
- the roasting device is a device that causes superheated steam to act on the laver and roasts it, and includes a laver placing unit 10, a laver floating prevention unit 12, and a heating furnace.
- the superheated steam used in the heat treatment apparatus of the present invention refers to steam heated to a temperature higher than 100 ° C. under atmospheric pressure.
- the seaweed placement unit 10 has an upper surface for placing the seaweed and a lower surface opposite to the upper surface.
- the sheet-like seaweed subjected to the heat treatment is placed on the upper surface side of the seaweed placement unit 10.
- the plate laver is handled with a size of 19 cm ⁇ 21 cm, and therefore, the laver placing part 10 preferably has a larger surface.
- the top surface of the seaweed placement unit 10 can take various shapes such as a circular shape and a ring shape as well as a square shape as long as the plate laver can be placed.
- the seaweed placing portion 10 can pass gas, particularly water vapor, from its lower surface to its upper surface. Therefore, it is preferable that the seaweed placement part 10 has a hole, and more preferably has a mesh shape.
- the interval or size of the holes or meshes is not particularly limited as long as the superheated steam can sufficiently pass therethrough and the plate nori does not fall from the nori placement unit 10.
- the lower surface side of the seaweed mounting part 10 is equipped with the superheated steam jet outlet 24 mentioned later, it is preferable that it is a space
- the size of the hole or mesh can be, for example, 0.0015 to 100 cm 2 , preferably 0.15 to 25 cm 2 .
- the belt conveyor has a mesh belt or a linear belt in which a plurality of mesh belts are arranged in parallel.
- the “linear belt” means a belt having a narrow belt width, and a round belt or the like can be used as the linear belt.
- the cross-sectional shape of the linear belt may be a round shape such as a round belt, and may take any shape such as a square shape or a V shape.
- the interval between the plurality of linear belts is not limited as long as the plate seaweed can be stably placed.
- the seaweed placement unit 10 may have a structure like a ladder chain.
- the floating prevention unit 12 is a mechanism for preventing the plate seaweed from being shifted from the heating position due to floating by superheated steam.
- the lower surface of the floating prevention unit 12 is disposed so as to face the upper surface of the seaweed placement unit.
- the maximum distance between the upper surface of the seaweed placement unit 10 and the lower surface of the floating prevention unit 12 is 50 mm.
- the maximum distance is preferably 30 mm, and more preferably 10 mm.
- the floating prevention unit 12 may have irregularities. Further, as long as superheated steam can be sprayed on the plate nori, the floating prevention unit 12 may be arranged so as to press the plate nori between the nori placement unit 10.
- the upper surface of the seaweed mounting part 10 and the lower surface of the floating prevention part 12 should just satisfy
- the lower surface of the floating prevention portion 12 may be designed to be movable up and down, for example.
- the size of the floating prevention portion 12 is not particularly limited as long as it covers the plate nori and can prevent the plate nori from floating. It is preferably larger than the plate nori to be subjected to the heat treatment, and more preferably large enough to cover the nori placing portion 10.
- the rising prevention portion 12 can pass a gas, particularly water vapor, from the upper surface to the lower surface. Therefore, it is preferable that the anti-lifting portion 12 has a hole, and more preferably has a mesh shape.
- the interval or size of the holes or meshes is not particularly limited as long as the superheated steam can sufficiently pass therethrough and can prevent the plate laver from lifting.
- the upper surface side of the floating prevention part 12 is provided with the superheated steam jet outlet 24 mentioned later, it is preferable that it is a space
- the same aspect as that of the laver placing portion 10 can be adopted.
- a belt conveyor can be adopted in order to transport the plate laver while fixing it and achieve a more efficient heat treatment.
- a belt conveyor having the same mechanism as that of the laver loading unit 10 can be used.
- the roasting apparatus has a heating furnace as a space for treating the plate seaweed with superheated steam.
- a heating furnace as a space for treating the plate seaweed with superheated steam.
- the heating furnace is preferably provided with a heat insulating mechanism such as a partition so as to prevent heat energy from leaking to the outside in order to increase the thermal efficiency of the heat treatment and to prevent the temperature of the superheated steam from falling and condensing.
- the plate seaweed inlet and the grilled seaweed take-out port can cause the temperature to drop due to the entry of air from the outside, so the plate seaweed inlet and the grilled seaweed take-out port may be thermally shut off by a door
- the area where the heat can be transferred may be narrowed by designing the entrance and exit of the belt conveyor to be narrow.
- roasting with superheated steam can be carried out in a low oxygen atmosphere, loss due to oxidation of components found in normal heating can be reduced, and residual pigments such as chlorophyll and ⁇ -carotene and amino acids that are umami components remain. It is known that the rate is higher than normal roasting.
- the gas supplied to the heating furnace can include compressed air for pumping superheated steam, but since superheated steam occupies a large volume, it can be implemented in a low oxygen atmosphere.
- the heating furnace may be provided with a mechanism for replacing the inside of the apparatus with an inert gas such as nitrogen so that the heating furnace can be carried out in a low oxygen atmosphere. .
- the heating furnace is connected to an exhaust port for superheated steam, and the superheated steam used for the heat treatment of the laver is discharged out of the roasting device through the exhaust port.
- the discharged water vapor is recovered and used as distilled water, and can be reused by introducing it into a superheated steam generator 20 described later.
- the superheated steam supply device is a device that supplies superheated steam to the roasting device.
- the superheated steam generated by the superheated steam generator 20 provided in the superheated steam supply device is supplied to the superheated steam jet outlet 24 via the superheated steam transport unit.
- the superheated steam generator 20 is a device for generating superheated steam.
- the superheated steam generator 20 includes a saturated steam generator and a heating device.
- the saturated steam generator is an apparatus that heats water to obtain saturated steam.
- a boiler using a general liquefied propane gas or the like can be used for the saturated steam generator, and there is no particular limitation.
- water used for generation of saturated water vapor it is not necessary to use highly purified water such as purified water, but it is preferable that impurities which are residues after steaming and components having a boiling point lower than water are not included.
- tap water, pure water or the like can be used, but tap water is preferably used from the viewpoint of cost.
- the supply amount of water is preferably 15 kg / hour or more, and more preferably 100 kg / hour or more, in order to sufficiently secure the amount of superheated steam sprayed on the plate seaweed.
- the superheated steam generation section 20 may be provided with a mechanism for supplying air.
- the supply amount of air is preferably 10 to 1500 L / min, more preferably 100 to 1200 L / min in order to efficiently transfer water vapor.
- the heating device is used as a heat source that raises the saturated water vapor supplied by the saturated water vapor generator to a set temperature to produce superheated water vapor.
- the heat source of the heating device is not particularly limited as long as it is a heat source that heats a gas, such as an electromagnetic induction type or a direct heating type.
- a heating apparatus is a heat source which can heat water vapor
- the temperature of the water vapor can be preferably 150 to 800 ° C., more preferably 150 to 500 ° C., and even more preferably 200 to 400 ° C.
- the amount of superheated steam generated by the saturated steam generator is preferably 10 kg / hour to 200 kg / hour, more preferably 10 kg / hour to 120 kg / hour in order to supply a sufficient amount of superheated steam to the roasting device. can do.
- the superheated steam generated from the superheated steam generator 20 is guided to a superheated steam jet outlet 24 connected to the roasting device through a superheated steam transport section such as the superheated steam transport pipe 22.
- the material used for the superheated steam conveyance section is not particularly limited as long as the material can withstand the pressure of the superheated steam, but a highly heat-insulating material should be used so as not to lower the temperature of the superheated steam. preferable.
- the exterior part of the superheated steam conveyance part can be covered with a vacuum space to keep the superheated steam warm. Moreover, you may provide the heating apparatus with which the superheated steam generation apparatus 20 is provided in a superheated steam conveyance part.
- the superheated steam outlet 24 is a mechanism for ejecting superheated steam derived from the superheated steam transport section into the roasting apparatus.
- a hole may be formed in the superheated steam transport pipe 22 and the hole may be used as the superheated steam jet outlet 24.
- the convergent nozzle is used, the pressure of the superheated steam is increased, and heating with the superheated steam is easily achieved to the inside of the plate seaweed.
- the divergent nozzle is used, the superheated steam is likely to diffuse, and the superheated steam is likely to reach the entire surface of the laver.
- the superheated steam outlet 24 may be disposed at any position in the roasting device as long as it can inject superheated steam onto the plate seaweed, and the top surface direction with respect to the plate nori placed on the seaweed placement unit 10 , May be arranged in any of the lower surface direction and the side surface direction.
- the superheated steam is arranged so that it can be injected from the upper or lower surface of the laver.
- the superheated steam jet outlet 24 is disposed so as to be able to inject superheated steam onto the lower surface of the seaweed placement unit 10, and the superheated steam is disposed on the lower surface of the seaweed placement unit 10.
- the superheated steam jet port 24 is disposed so as to be able to inject superheated steam onto the upper surface of the floating prevention unit 12, and the superheated steam is raised from the upper surface to the lower surface of the floating prevention unit 12. It can arrange
- At least one superheated steam outlet 24 needs to be installed in the roasting apparatus, but a plurality of superheated steam outlets 24 are preferably installed in order to perform efficient heat treatment. Moreover, it is preferable that the superheated steam jet outlets 24 are installed at intervals at which the plate seaweed can be uniformly heat-treated. The number and interval of the superheated steam jets 24 can be appropriately designed based on the structure of the superheated steam jets 24, the superheated steam injection range determined by the superheated steam pressure, the size of the plate laver, and the like.
- the superheated steam outlet 24 may have a nozzle shape having a cross section of 0.007 to 60 cm 2 , preferably 0.03 to 30 cm 2 . Further, when there are two or more superheated steam jet outlets 24, they can be arranged in the heating furnace, for example, so that the vertical and horizontal intervals are 0.5 to 100 cm, preferably 5 to 20 cm.
- the temperature of the superheated steam ejected from the superheated steam jet outlet 24 is preferably 150 ° C. to 800 ° C., more preferably 150 to 500 ° C., further preferably 200 ° C. to 400 ° C.
- the heat treatment machine of the present invention may be provided with a pre-heating means for laver for the purpose of raising the temperature of the laver before the treatment and preventing water vapor from aggregating.
- a pre-heating means for laver for the purpose of raising the temperature of the laver before the treatment and preventing water vapor from aggregating.
- a known heat source such as an infrared or far infrared heater or a heating wire can be used.
- the preheating means and the roasting device are preferably connected or integrated so as not to lower the temperature of the warm plate seaweed.
- the belt conveyor may be designed so that it passes through the preheating means and the roasting device in sequence, or the preheating means is equipped with a heat source in the roasting device, and it is possible to control whether superheated steam is injected or preheated. It is also possible to provide a simple mechanism.
- the heat treatment machine is provided with the above mechanism, and the specific shape is not limited as long as the object of the present invention can be achieved.
- the plate seaweed inlet, the grilled seaweed outlet, and the like are appropriately designed according to the type and shape of the laver placing portion 10 and the roasting device. It is also possible to provide a plurality of sets of the laver placing portion 10 and the floating prevention portion 12 in the heating furnace in the vertical or horizontal direction so that the heat treatment is performed in parallel on a plurality of lines.
- specific operations such as placing plate nori on the laver placing portion 10, introducing it into a roasting apparatus, and taking out the burned laver are as follows: It is appropriately performed according to the structure of the machine.
- the operation when the seaweed placement unit 10 is a belt conveyor type is as follows. That is, the plate laver is placed on the start point of the belt conveyor that protrudes to the outside of the heating furnace, the plate laver is transferred into the heating furnace by the belt conveyor, heat treatment is performed, and the burned laver transferred to the end point of the belt conveyor is recovered.
- the after the step of treatment with superheated steam plate seaweed total viable count is reduced to 10 5 or less per 1g contained in seaweed.
- the number of general viable bacteria is more preferably 10 4 or less per 1 g, and further preferably 10 3 or less.
- grilled seaweed was produced by the following treatment method.
- treatment with far infrared rays was performed.
- the treatment was performed using a dried laver roasting machine.
- the roasting machine is not provided with a seaweed floating prevention unit, and the generation of superheated steam is a mechanism for directly spraying water onto the burner, so the supply amount of superheated steam is 4 kg / hour.
- baked seaweed was produced by a treatment not using superheated steam.
- baked laver was produced by roasting with superheated steam using a heat treatment machine equipped with a mechanism for fixing the laver according to the method of the present invention (Examples 1 to 9), and the baked laver obtained by each method The survival rate of general viable bacteria was compared.
- the conditions of the heat treatment in each example and comparative example are as follows.
- the heat treatment machine used in Examples 1 to 4 was manufactured using a heat treatment machine provided with a heat insulating mechanism and a mechanism for preventing air from being caught from outside. went.
- the number of viable bacteria was measured for the grilled laver roasted under the above conditions and the plate laver before roasting.
- the number of viable bacteria was measured by a standard agar pour plate culture method.
- For the test solution put 10 g of grilled seaweed obtained under each condition into a stomacher bag, pour 90 mL of phosphate buffered saline, and stomacho 30 minutes with a stomacher (Seward STOMACHER 400 DIRCULATOR) for 30 seconds.
- the obtained bacterial suspension was used as a bacterial test solution. Disperse standard agar medium in distilled water at the specified concentration, heat-dissolve and sterilize at 120 ° C.
- the roasted laver roasted by a heat treatment machine equipped with a laver fixing mechanism according to the method of the present invention has 1.2 ⁇ 10 7 general viable cell counts before the heat treatment. It was greatly reduced to 10 3 or less, and it was found that very high quality baked laver was obtained.
- Examples 5 to 9 it was shown that sufficient sterilization can be achieved by the method of the present invention even at a relatively low temperature, a smaller amount of superheated steam, or a shorter heating time.
- Example 7 and Comparative Example 4 are compared, it can be seen that in Example 7, the number of viable bacteria could be reduced to 300 or less in spite of substantially the same heating conditions.
- Example 9 treated at a lower temperature than Example 7 and Comparative Example 3 are compared, the number of viable bacteria can be greatly reduced in the same manner.
- the roasting of the seaweed itself was not completed in the methods of Comparative Examples 2 to 4, and the number of general viable bacteria decreased only to about 1/10 at most. It turns out that the quality remains a problem.
- the roasted laver roasted by the heat treatment apparatus and method of the present invention has less phycobilin pigment remaining compared to the roasted laver treated by other methods, so there is less concern about color reversion, and the chlorophyll residual rate
- the residual ratio of taste amino acids was high, and high-quality baked laver was obtained in both color and taste.
- roasting conditions of the present invention are superior to other roasting methods.
Abstract
Description
本発明は、海苔載置部から離れないように固定されたシート状の海苔を過熱水蒸気により1秒以上処理する加熱処理工程を含む、焼海苔の製造方法に関する。以下、本発明の方法について詳細に説明する。
過熱水蒸気とは、ある圧力における飽和温度以上の温度の水蒸気を指すが、本明細書では、特に断りが無い限り、大気圧下で100℃より高温に熱せられた水蒸気を指す。100℃より高い温度に加熱された水蒸気である。過熱水蒸気は空気に比べておよそ2倍の顕熱を有するため加熱効率が非常に高く、熱エネルギーの伝達が均一で速いことから、加熱の媒体として用いられる。本発明の方法では、過熱水蒸気を固定した板海苔に噴射することにより板海苔の焙焼、殺菌を行う。過熱水蒸気の発生方法は、特に制限されることなく公知の方法を用いることができる。例えば、バーナーに水を噴射して気化させ、さらにヒーターで加熱して水蒸気の温度を高める、というような方法を採ることができる。過熱水蒸気は噴出口より板海苔へ噴射されるが、過熱水蒸気は、板海苔の片面に噴射されるようにしてもよいし、板海苔の両面に噴射されるようにしてもよく、加熱、殺菌の効率がより向上することから、板海苔の両面に噴射されるようにすることが好ましい。板海苔両面の加熱を達成するための手段としては、例えば、板海苔を載置する部位をメッシュ状にすることができる。
海苔に含まれている4種類の色素(クロロフィル、カロテン、フィコシアニン、フィコエリスリン)のうち、所謂フィコビリン色素と言われるフィコシアニン及びフィコエリスリンは、海苔を加熱した際に熱変性して消失する。これによりクロロフィルとカロテンが残り、海苔の焼き色が鮮緑色となって現れる。熱エネルギーが十分に内部まで伝達されず、フィコビリン色素が残存すると、焼海苔が他の食材と接触するなどした際、残存したフィコビリン色素が水分やpHにより変性し、焼海苔特有の鮮緑色が赤褐色から茶褐色に変化する所謂「色戻り」という現象が発生して商品価値が著しく損なわれることがある。一方、色戻りが発生しないよう焼き加減を強くし、フィコビリン色素の消失を促すと、クロロフィルやアミノ酸の消失も促されてしまい、色の変質や旨み成分の減少や、場合によっては「焦げ臭」が発生して商品価値を損なうことがある。これらの事情を踏まえて、過熱水蒸気での加熱処理温度は、150℃から500℃が好ましく、150℃から400℃がより好ましく、150℃から300℃がさらに好ましく、200℃から280℃が特に好ましい。加熱処理温度をこの範囲とすることで、クロロフィルやアミノ酸の量を大きく減少させることなく、フィコビリン色素を消失させ、高品質の焼海苔を提供することができる。また、熱により焼海苔中に含まれる一般生菌数を非常に少なくすることができる。
板海苔の加熱処理時間は、加熱処理温度にも依存するが、1秒~90秒、好ましくは1秒~20秒、さらに好ましくは3秒~20秒である。加熱処理時間がこの範囲であると、板海苔の十分な加熱が達成され、一般生菌数の非常に少ない焼海苔が得られる。加熱処理時間は、タイマーなど公知の手段によって制御することができる。一定時間経過後に過熱水蒸気噴出口のノズルを閉じる機構を採用してもよい。また、例えば海苔載置部がベルトコンベア式である場合には、ベルトコンベアの速度、加熱炉の大きさ、加熱炉内の移送距離などによって、加熱処理時間を制御することもできる。例えば加熱炉内の加熱部有効長を2000mmとし、ベルトコンベアの速度を22m/分とすると、加熱処理時間を約6秒に制御することができる。
過熱水蒸気噴出口から噴射される過熱水蒸気の量は、好ましくは10kg/時から90kg/時であり、より好ましくは20kg/時から70kg/時である。海苔への噴き付け部での水蒸気圧を測定することが技術的に困難であること等から、実際に海苔に噴射される過熱水蒸気量を規定することは困難である。しかしながら、本発明者らは鋭意検討の結果、過熱水蒸気噴出口へ供給される過熱水蒸気の量が上記範囲であれば、板海苔の十分かつ均一な加熱が達成されることを見出した。過熱水蒸気量をこの範囲に設定することで、焙焼装置内の過熱水蒸気密度を保ち、板海苔の十分かつ均一な加熱を行うことができる。過熱水蒸気の温度、加熱処理の時間、過熱水蒸気の量は、焙焼装置の大きさ、一度に処理される板海苔の量など加熱処理機の設計に応じて、適宜変更、設定することができる。
本発明の方法では、過熱水蒸気による板海苔の加熱にあたって、板海苔が過熱水蒸気により浮き上がるなどして、加熱位置からずれてしまうことを防止するために、板海苔は固定されている。ここで、板海苔が「固定されている」状態とは、加熱されている間、板海苔と板海苔を載置した位置との相対的な位置関係が実質的に変化しないこと、特に板海苔が浮き上がるなどして載置部から離れてしまわないことを意味する。加熱処理工程において板海苔が浮き上がるなどすると、加熱の均一性が損なわれ十分な殺菌ができなくなる。板海苔の固定方法は、板海苔の全面に過熱水蒸気が噴射されることが阻害されない限り、どのような方法であってもよい。例えば、加熱処理機に、板海苔を板海苔の載置部とで挟み込むことにより浮き上がりを防止する機構を設けることができる。そのような機構としては、海苔載置部の上面に近接して配置されたメッシュ状の壁材が挙げられる。
本発明の方法は、前記過熱水蒸気での加熱処理工程に先立って、予備加熱手段により、シート状に加工された海苔を50℃以上の温度で加熱する予備加熱工程を含んでもよい。予備加熱工程は、加熱処理される板海苔の品温を高くし、海苔表面での過熱水蒸気の凝縮を防止するために行われる。予備加熱工程により、過熱水蒸気の凝縮によるしわ等の発生を予防することができる。予備加熱工程は、50℃以上で行われることが好ましく、70℃以上で行われることがより好ましく、100℃以上で行われることがさらに好ましい。過剰な焙焼により海苔の風味が損なわれないように、加熱工程の温度は200℃以下、好ましくは150℃以下、より好ましくは130℃以下である。予備加熱工程での加熱処理は、板海苔が十分に加温されるまで行われる。加熱温度にも依存するが、予備加熱処理時間は1秒以上、好ましくは5秒以上、より好ましくは15秒以上である。予備加熱工程に付された板海苔は、品温が下がらないうちに、焙焼装置にて過熱水蒸気処理に付される。
本発明の方法を実施するための具体的な実施形態である板海苔の加熱処理機の一例について、以下に図面を用いながら詳細に説明する。
焙焼装置は、過熱水蒸気を海苔に作用させて焙焼する装置であり、海苔載置部10、海苔の浮き上がり防止部12、及び加熱炉を含む。本発明の加熱処理機において用いられる過熱水蒸気とは、先に述べたように、大気圧下で100℃より高温に熱せられた水蒸気を指す。
海苔載置部10は、海苔を載置するための上面と、上面とは反対側の下面とを有する。加熱処理に付されるシート状の海苔は、海苔載置部10の上面側に載せられる。通常板海苔は19cm×21cmのサイズで取り扱われるので、海苔載置部10はこれより大きい面を有していることが好ましい。海苔載置部10の上面は、板海苔が載置可能であれば、方形だけでなく、円形、リング状など様々な形状をとることができる。
浮き上がり防止部12は、板海苔が過熱水蒸気により浮き上がるなどして、加熱位置からずれてしまうことを防止するための機構である。浮き上がり防止部12は、海苔載置部の上面に対向するように下面が配置される。海苔載置部10の上面と、浮き上がり防止部12の下面との最大間隔は、50mmである。最大間隔は30mmであることが好ましく、10mmであることがより好ましい。最大間隔が前記範囲内にあり、海苔の浮き上がりが防止できるのであれば、浮き上がり防止部12の下面は凹凸を有していてもよい。また、板海苔に過熱水蒸気が噴き付け可能である限り、浮き上がり防止部12は、海苔載置部10との間で板海苔をプレスするように配置されていてもよい。また、海苔載置部10の上面と、浮き上がり防止部12の下面とは、板海苔の加熱処理時に上記間隔を満足していればよい。板海苔を海苔載置部10に載せやすくするために、浮き上がり防止部12の下面は、例えば上下に動かせる設計とすることもできる。
焙焼装置は、過熱水蒸気で板海苔を処理するための空間として、加熱炉を有している。加熱炉には、海苔載置部10及び浮き上がり防止機構12の少なくとも一部が内包され、この限りにおいて加熱炉の大きさは特に制限されない。加熱炉は、加熱処理の熱効率を高めるため、また過熱水蒸気の温度が下がり凝縮してしまうことを防ぐため、外部へ熱エネルギーが漏れないよう仕切りなどの断熱機構が設けられていることが好ましい。板海苔の導入口と焼海苔の取出口は外部からの空気が入り込むことで温度を下げる原因となり得るので、板海苔の導入口と焼海苔の取出口をドアで熱的に遮断可能としてもよいし、ベルトコンベアの入口と出口を狭く設計して熱の行き来ができる領域を狭めてもよい。また、加熱炉内部の温度をモニタリング可能なように、温度センサーを1つ以上備えていることが好ましい。
過熱水蒸気供給装置は、過熱水蒸気を焙焼装置に供給する装置である。過熱水蒸気供給装置に備えられた過熱水蒸気発生装置20で発生した過熱水蒸気は、過熱水蒸気搬送部を介して、過熱水蒸気噴出口24に供給される。
過熱水蒸気発生装置20は、過熱水蒸気を発生させるための装置である。過熱水蒸気発生装置20は、飽和水蒸気発生装置及び加熱装置を備えている。飽和水蒸気発生装置は、水を加熱して飽和水蒸気とする装置である。飽和水蒸気発生装置には、一般的な液化プロパンガスを用いたボイラーなどを使用可能であり、特に限定は無い。飽和水蒸気の発生に用いられる水としては、精製水など高純度化した水を用いる必要はないが、水蒸気化した後の残渣となる不純物や水より沸点の低い成分が含まれないことが好ましい。飽和水蒸気の発生に用いられる水としては、水道水、純水等を用いることができるが、コストの点から、水道水を用いることが好ましい。一度加熱処理に用いられた水蒸気を回収し、蒸留水として再利用すると、水を効率的に利用し、コストダウンが図れるため好ましい。水の供給量は、板海苔に噴射される過熱水蒸気量を十分に確保するために、15kg/時以上が好ましく、100kg/時以上であることがより好ましい。また、過熱水蒸気搬送部での過熱水蒸気の移送をスムーズに行うため、過熱水蒸気発生部20には空気を供給する機構が備えられていてもよい。空気の供給量は、水蒸気を効率よく移送するため、好ましくは10~1500L/分、より好ましくは100~1200L/分である。
過熱水蒸気発生装置20から生じた過熱水蒸気は、過熱水蒸気搬送パイプ22のような過熱水蒸気搬送部を通して、焙焼装置に連結された過熱水蒸気噴出口24に誘導される。過熱水蒸気搬送部に用いられる材料は、過熱水蒸気の圧力に耐えることができる素材であればその種類に特に制限はないが、過熱水蒸気の温度を低下させないよう、断熱性の高い素材を用いることが好ましい。過熱水蒸気搬送部の外装部を真空の空間で覆い、過熱水蒸気の保温を図ることもできる。また、過熱水蒸気搬送部内に、過熱水蒸気発生装置20に備えられている加熱装置を設けてもよい。
過熱水蒸気噴出口24は、過熱水蒸気搬送部から誘導された過熱水蒸気を焙焼装置内に噴出するための機構である。例えば過熱水蒸気搬送パイプ22に穴をあけて、その穴を過熱水蒸気噴出口24とすることもできる。また、過熱水蒸気搬送部にノズルを取り付けてもよい。コンバージェントノズルを用いると、過熱水蒸気の圧力が高まり、板海苔の内部まで過熱水蒸気による加熱が達成されやすくなる。ダイバージェントノズルを用いると、過熱水蒸気が拡散しやすくなり、板海苔全面に過熱水蒸気が到達しやすくなる。
本発明の方法では、好ましくは、板海苔を過熱水蒸気により処理する工程の後での、海苔に含まれる一般生菌数が1gあたり105個以下まで減少している。一般生菌数はより好ましくは1gあたり104個以下であり、103個以下であることがさらに好ましい。
[比較例1]遠赤外線焙焼:温度300℃、処理時間7.6秒
[比較例2]素干し用焙焼機使用:温度120℃、過熱水蒸気量4kg/時、処理時間200秒
[比較例3]素干し用焙焼機使用:温度150℃、過熱水蒸気量4kg/時、処理時間100秒
[比較例4]素干し用焙焼機使用:温度200℃、過熱水蒸気量4kg/時、処理時間30秒
[比較例5]温度260℃、過熱水蒸気量 0kg/時、処理時間15秒
[比較例6]温度270℃、過熱水蒸気量 0kg/時、処理時間15秒
[実施例1]過熱水蒸気焙焼:温度280℃、過熱水蒸気量70kg/時、処理時間6秒
[実施例2]過熱水蒸気焙焼:温度250℃、過熱水蒸気量70kg/時、処理時間8秒
[実施例3]過熱水蒸気焙焼:温度200℃、過熱水蒸気量70kg/時、処理時間30秒
[実施例4]過熱水蒸気焙焼:温度180℃、過熱水蒸気量70kg/時、処理時間45秒
[実施例5]過熱水蒸気焙焼:温度180℃、過熱水蒸気量70kg/時、処理時間9秒
[実施例6]過熱水蒸気焙焼:温度180℃、過熱水蒸気量70kg/時、処理時間6秒
[実施例7]過熱水蒸気焙焼:温度200℃、過熱水蒸気量10kg/時、処理時間30秒
[実施例8]過熱水蒸気焙焼:温度180℃、過熱水蒸気量10kg/時、処理時間60秒
[実施例9]過熱水蒸気焙焼:温度150℃、過熱水蒸気量10kg/時、処理時間60秒
過熱水蒸気、遠赤外線及び加熱空気により各々焙焼した焼海苔と、焙焼前の板海苔について、フィコビリン色素含量、クロロフィル含量、遊離アミノ酸含量、一般生菌数を測定した。そして焙焼前後の分析結果から、フィコビリン色素残存率、クロロフィル残存率、呈味性アミノ酸残存率、一般生菌数減少度を算出した。一般生菌数減少度は、焙焼前の板海苔に含まれる一般生菌数/焙焼後の焼海苔に含まれる一般生菌数の比で表しており、大きいほど生菌数が減少したことを意味する。
5人のパネラーによる官能試験を実施し、歯切れの良さ、焼海苔の緑色の色調、味を評価した。また、色戻りの試験は、各条件で得られた焼海苔を1/4に裁断し、1切れに2倍量の0.04%酢酸を塗布し、白板に張り付け3時間放置後、色戻りの度合いを目視で確認することにより行った。
結果を表3に示す。ここで、色戻りについては「+」が少ないほど色戻りが弱く高品質であることを意味する。歯切れ、色調、味覚については、「+」が多いほど良好であり、「±」は普通の品質であり、「-」は焼海苔の品質として不適であることを意味する。
10 海苔載置部
12 浮き上がり防止部
20 過熱水蒸気発生装置
22 過熱水蒸気搬送パイプ
24 過熱水蒸気噴出口
26 過熱水蒸気
50 シート状の海苔
Claims (11)
- 海苔載置部から離れないように固定されたシート状の海苔を過熱水蒸気により1秒以上処理する加熱処理工程を含む、焼海苔の製造方法。
- シート状に加工された海苔を、50℃以上の温度で加熱する予備加熱工程、及び
前記予備加熱処理に付した海苔を、海苔載置部から離れないように固定し、過熱水蒸気により1秒以上処理する加熱処理工程を含む、請求項1記載の焼海苔の製造方法。 - 加熱処理工程における過熱水蒸気の温度が、150~500℃の範囲である、請求項1又は2記載の方法。
- 過熱水蒸気での加熱処理時間が1秒~90秒の間である、請求項1~3のいずれか一項記載の方法。
- 加熱処理工程で噴射される過熱水蒸気の量が、10kg/時以上である、請求項1~4のいずれか一項記載の方法。
- 海苔を過熱水蒸気により処理する工程の後での、海苔に含まれる生菌数が1gあたり105個以下である、請求項1~5のいずれか一項記載の方法。
- シート状の海苔を加熱処理するための加熱処理機であって、
海苔を載置するための上面と、上面とは反対側の下面とを有する海苔載置部と、
海苔載置部の上面に対向するように下面が配置される浮き上がり防止部であって、海苔載置部の上面と、浮き上がり防止部の下面との最大間隔が50mmである、浮き上がり防止部と、
海苔載置部に載置された海苔に対して過熱水蒸気を噴射するための過熱水蒸気噴出口と、
過熱水蒸気を発生し、過熱水蒸気噴出口に過熱水蒸気を供給するための過熱水蒸気発生装置とを含む、
加熱処理機。 - 過熱水蒸気噴出口が、浮き上がり防止部の上面に対して過熱水蒸気を噴射可能に配置され、過熱水蒸気が浮き上がり防止部の上面から下面へ通過可能である、請求項7記載の加熱処理機。
- 過熱水蒸気噴出口が、海苔載置部の下面に対して過熱水蒸気を噴射可能に配置され、過熱水蒸気が海苔載置部の下面から上面へ通過可能である、請求項7又は8記載の加熱処理機。
- 海苔載置部が、メッシュベルト又は複数本が並行に配置された線状ベルトを有するベルトコンベアである、請求項7~9のいずれか一項記載の加熱処理機。
- 海苔の予備加熱手段をさらに備えたことを特徴とする、請求項7~10のいずれか一項記載の加熱処理機。
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JP2007312768A (ja) * | 2006-04-28 | 2007-12-06 | Ootsuka Gas Engineering:Kk | 過熱水蒸気を用いた海藻類の焙焼加工方法及び装置 |
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JPS5010948A (ja) * | 1973-05-26 | 1975-02-04 | ||
JPS62155069A (ja) * | 1985-12-28 | 1987-07-10 | Shokuhin Sangyo Center | 海苔の焙焼方法とその装置 |
JPH0574340A (ja) | 1991-09-12 | 1993-03-26 | Hitachi Ltd | 陰極線管用シヤドウマスクの製法 |
JP3129947B2 (ja) * | 1995-09-14 | 2001-01-31 | 松下電器産業株式会社 | ディジタル直交検波装置 |
JP3400308B2 (ja) * | 1997-09-01 | 2003-04-28 | 株式会社河合楽器製作所 | 火入乾燥機及び焼海苔製造装置 |
JP2004000110A (ja) * | 2002-04-08 | 2004-01-08 | Makoto Suzuki | シート状海苔の焼加工装置 |
JP3129947U (ja) * | 2006-04-28 | 2007-03-08 | 株式会社オオツカガスエンジニアリング | 過熱水蒸気による海藻類の焙焼加工装置 |
JP5739211B2 (ja) * | 2011-04-13 | 2015-06-24 | 株式会社川島製作所 | 海苔の異物選別機 |
CN103222651B (zh) * | 2013-04-06 | 2015-04-22 | 晋江力绿食品有限公司 | 一种岩海苔加工品及其制造方法 |
CN104187879B (zh) * | 2014-08-06 | 2017-10-31 | 河北喜之郎食品有限公司 | 一种制作海苔的湿紫菜及其制作方法 |
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JPS5010948B1 (ja) * | 1970-12-17 | 1975-04-25 | ||
JP2007312768A (ja) * | 2006-04-28 | 2007-12-06 | Ootsuka Gas Engineering:Kk | 過熱水蒸気を用いた海藻類の焙焼加工方法及び装置 |
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KR101959373B1 (ko) * | 2018-10-17 | 2019-03-18 | 김종돈 | 장기간 우수한 품질을 유지할 수 있는 물김 생엽상체의 보관방법 |
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JPWO2017077738A1 (ja) | 2017-11-09 |
SG11201800332QA (en) | 2018-05-30 |
JP6200105B1 (ja) | 2017-09-20 |
JP2018019704A (ja) | 2018-02-08 |
TW201722291A (zh) | 2017-07-01 |
CN107613788A (zh) | 2018-01-19 |
CN107613788B (zh) | 2018-10-16 |
KR101909856B1 (ko) | 2018-10-18 |
US20180153198A1 (en) | 2018-06-07 |
KR20180006461A (ko) | 2018-01-17 |
TWI632859B (zh) | 2018-08-21 |
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