JPH03112468A - 'tororo-konbu' and its production - Google Patents
'tororo-konbu' and its productionInfo
- Publication number
- JPH03112468A JPH03112468A JP1251631A JP25163189A JPH03112468A JP H03112468 A JPH03112468 A JP H03112468A JP 1251631 A JP1251631 A JP 1251631A JP 25163189 A JP25163189 A JP 25163189A JP H03112468 A JPH03112468 A JP H03112468A
- Authority
- JP
- Japan
- Prior art keywords
- kelp
- seaweed
- sea tangle
- softening
- superposed
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 241001474374 Blennius Species 0.000 claims abstract description 76
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 230000007935 neutral effect Effects 0.000 claims abstract description 6
- 239000003929 acidic solution Substances 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims abstract description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 110
- 238000000034 method Methods 0.000 claims description 33
- 230000008569 process Effects 0.000 claims description 33
- 229920000642 polymer Polymers 0.000 claims description 17
- 238000006116 polymerization reaction Methods 0.000 claims description 13
- 238000004581 coalescence Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000000007 visual effect Effects 0.000 abstract description 6
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 5
- 238000004040 coloring Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 241001261506 Undaria pinnatifida Species 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000195493 Cryptophyta Species 0.000 description 2
- 241000208822 Lactuca Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 241001553014 Myrsine salicina Species 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000379 polymerizing effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、とろろ昆布およびその製造方法に係り、より
詳細には、食味を向上させると共に、食品としての性能
を加重させ、かつ視覚上の彩りを付与させ得るようにし
たとろろ昆布およびその製造方法に関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to grated yam kelp and a method for producing the same, and more specifically, it improves the taste, enhances the performance as a food, and improves the visual appearance. This invention relates to grated yam kelp that can be colored and a method for producing the same.
とろろ昆布は、重合した昆布を横方向より鉋、機械包丁
等でカット（切削）した昆布加工食品である。Tororo kelp is a kelp processed food made by cutting polymerized kelp laterally using a plane, mechanical knife, etc.
ところで、該とろろ昆布は、通常、次の工程を経て製造
される。すなわち、■昆布を酢酸溶液等に接触させる昆
布軟化工程と、■昆布軟化工程で経た昆布を重合し、昆
布重合体を形成する昆布重合工程と、■昆布重合工程を
経た重合体をプレスするプレス工程と、■プレス工程に
よりプレスした重合体を横方向よりカットする重合体力
ソト工程とを経て製造される。By the way, the grated yam kelp is usually produced through the following steps. Namely, ■ a kelp softening process in which kelp is brought into contact with an acetic acid solution, etc., ``a kelp polymerization process in which the kelp that has undergone the kelp softening process is polymerized to form a kelp polymer, and ■ a press that presses the polymer that has undergone the kelp polymerization process. and (2) a polymer force-sorting step in which the polymer pressed in the pressing step is laterally cut.
そして、上記製造工程を経て製造されたとろろ昆布は、
従来より、種々、調理されて食されている。The yam konbu produced through the above manufacturing process is
Traditionally, it has been cooked and eaten in various ways.
しかし、上述した従来のとろろ昆布の場合、次のような
問題がある。すなわち、
■ 視覚上、単調となり、彩りがない。However, in the case of the above-mentioned conventional grated yam konbu, there are the following problems. In other words, ■ Visually, it becomes monotonous and lacks color.
■ 食味等に変化を付与し難い。■ It is difficult to change the taste etc.
■ 調理利用範囲が限定される。■ Scope of cooking usage is limited.
■ 昆布単一の栄養素に限定される。■Kombu is limited to a single nutrient.
等の問題がある。There are other problems.
そこで、本発明者は、上述した点に鑑み、種々試験・研
究を行い、かかる問題を「他の海ｉＪを介在することで
解決できることを究明した。Therefore, in view of the above-mentioned points, the present inventor conducted various tests and research and found that this problem could be solved by intervening another sea iJ.
本発明は、上述した点に対処して創案したものであって
、その目的とする処は、食味を向上させると共に、食品
としての性能を加重させ、かつ視覚上の彩りを付与させ
得るようにしたとろろ昆布およびその製造方法を提供す
ることにある。The present invention was created in response to the above-mentioned problems, and its purpose is to improve the taste, enhance the performance as a food, and add visual color. An object of the present invention is to provide dried grated yam konbu and a method for producing the same.
そして、上記目的を達成するための手段としての本発明
のとろろ昆布は、昆布以外の海藻による海藻層を、昆布
による昆布層間に介在させるようにした構成よりなる。The grated konbu konbu of the present invention as a means for achieving the above object has a structure in which a layer of seaweed made of seaweed other than kelp is interposed between layers of kelp made of kelp.
また、本発明のとろろ昆布の製造方法は、昆布を酢酸？
８液等に接触して軟化させる昆布軟化工程と、昆布以外
の海藻を軟化させるための海藻軟化工程と、該昆布軟化
工程を経た昆布を重合すると共に、該重合昆布の任意間
隔に、該海藻軟化工程を経た海藻を介在させて重合体を
形成する昆布・海藻重合工程と、該昆布・海藻重合工程
を経た重合体をプレスするプレス工程と、該プレス工程
によりプレスした重合体を横方向よりカントする重合体
カット工程を有する構成よりなる。In addition, the method for producing grated yam kelp of the present invention involves using kelp with acetic acid?
A kelp softening process in which the kelp is softened by contacting with liquid 8, etc., a seaweed softening process for softening seaweed other than kelp, and the kelp that has undergone the kelp softening process is polymerized, and the seaweed is added at arbitrary intervals of the polymerized kelp. A kelp/seaweed polymerization process in which a polymer is formed by interposing seaweed that has undergone a softening process, a pressing process in which the polymer that has undergone the kelp/seaweed polymerization process is pressed, and a polymer pressed in the pressing process is laterally pressed. It consists of a structure having a polymer cutting step that involves canting.
また、本発明のとろろ昆布の製造方法は、上記構成にお
いて、通常、昆布以外の海藻を軟化させるための海藻軟
化工程での該海藻の軟化処理を、ＰＩ−１６，５〜ＰＨ
５，５の中性もしくは弱酸性溶液によって処理するよう
にしている。Further, in the method for producing grated konbu of the present invention, in the above configuration, the softening treatment of the seaweed in the seaweed softening step for softening seaweed other than kelp is usually performed using PI-16,5 to PH.
The treatment is performed using a neutral or weakly acidic solution of 5.5.
そして、上記構成に基づく、本発明のとろろ昆布によれ
ば、とろろ昆布層に、昆布以外の海藻よりなる海藻層を
介在させていることより、視覚上、彩りを付与すること
になり、需要を喚起させ得るように作用する。According to the grated yam kelp of the present invention based on the above-mentioned structure, since the grated yam kelp layer is interposed with a seaweed layer made of seaweed other than kelp, it is visually colored, which increases the demand. It acts in a way that can be arousing.
また、本発明のとろろ昆布の製造方法によれば、昆布重
合工程で、予め、軟化処理した昆布以外の海藻を昆布に
重合させて、昆布層に、昆布以外の海藻よりなる海藻層
を介在させるようにして昆布を製造するので、昆布と他
の海藻との組み合わせ食品をとろろ昆布として提供でき
るように作用する。従って、昆布以外の栄養素をも含む
とろろ昆布を提供できるようにも作用する。Further, according to the method for producing grated konbu of the present invention, in the kelp polymerization step, seaweed other than kelp that has been softened in advance is polymerized into kelp, and a seaweed layer made of seaweed other than kelp is interposed in the kelp layer. Since kelp is produced in this manner, it is possible to provide a combination food of kelp and other seaweeds as yam konbu. Therefore, it also serves to provide grated yam kelp containing nutrients other than kelp.
ここで、昆布層に介在させる昆布以外の海藻よりなる海
藻の軟化処理をＰＨ６，５〜ＰＨ−５，５の中性もしく
は弱酸性溶液によって処理した場合は、昆布層と海藻層
との重合一体化を好ましい状態とするように作用する。Here, when the seaweed made of seaweed other than kelp interposed in the kelp layer is treated with a neutral or weakly acidic solution of pH 6.5 to PH-5.5, the polymerization of the kelp layer and the seaweed layer It acts to bring about favorable conditions.
以上のように、本発明のとろろ昆布とその製造方法は、
昆布以外の海藻を昆布層に、任意間隔で介在させるよう
にした点に特徴を有し、この点によって、食味を向上さ
せると共に、食品としての性能を加重させ、かつ視覚上
の彩りを付与させ得るものである。As described above, the grated yam konbu of the present invention and its manufacturing method are as follows:
It is characterized by the fact that seaweed other than kelp is interposed in the kelp layer at arbitrary intervals, which improves the taste, enhances the performance as a food, and adds visual color. It's something you get.
以下、図面を参照しながら、本発明を具体化した実施例
について説明する。Hereinafter, embodiments embodying the present invention will be described with reference to the drawings.
ここに、第１図は概略断面図、第２図は製造工程を説明
するための製造工程図である。Here, FIG. 1 is a schematic sectional view, and FIG. 2 is a manufacturing process diagram for explaining the manufacturing process.
本実施例のとろろ昆布は、概略すると、昆布層ｌ中に、
海藻層２を介在させた構成よりなる。Roughly speaking, the grated yam konbu of this example has the following components in the kelp layer l:
It consists of a structure in which a seaweed layer 2 is interposed.
昆布層ｌは、とろろ昆布層であって、昆布を酢（Ｐ Ｈ
，２、’ Ｏ〜Ｐ Ｈ４’）に浸漬処、ｆＩｌシた昆布
を十数枚積層した層である。ここで、昆布としては、通
常、折り昆布、長切りコンブのマコンブ、リシリコンブ
、リシリエナガコンブ、カゴメコンブ、長切コンブのり
シリコンブ、ホソメコンブ、その他あらゆる地域に成育
分布する昆布および昆布属等を用いる。The kelp layer 1 is the yam kelp layer, and the kelp is mixed with vinegar (P H
It is a layer made by laminating more than ten sheets of kelp that has been soaked in , 2, 'O~PH4'). Here, as the kelp, usually used are folded kelp, long-cut kelp Macomb, Risiliconbu, Rishirienaga kelp, Kagome kelp, long-cut kelp paste Siliconbu, Hosome kelp, and other kelp and genus kelp that grow and are distributed in all regions.
海・藻屑２は、昆布以外の海藻よりなる層であって、昆
布層ｌの中に、介在されて一体形成された構成となって
いる。ここで、海藻層２を形成する海藻としては、赤色
等の有色海藻が好ましく、例えば、アカトサカが好まし
い、この場合、昆布層１の白色と、海藻層２の赤色が、
彩りを付与するという利点を有する。また、その他の海
ＥＫとしては、ワカメ、ヒジキ、アラン、アオサ、アオ
ノリ、トサカノリ等の海藻が好ましい。しかし、他の）
１６藻を用いてもよい。The seaweed debris 2 is a layer made of seaweed other than kelp, and is interposed and integrally formed within the kelp layer 1. Here, as the seaweed forming the seaweed layer 2, colored seaweed such as red is preferable, and for example, Akatosaka is preferable. In this case, the white color of the kelp layer 1 and the red color of the seaweed layer 2 are
It has the advantage of adding color. Further, as other sea EKs, seaweeds such as wakame, hijiki, aran, lettuce, blue laver, and tosaka nori are preferable. But other)
16 algae may be used.
そして、本実施例のとろろ昆布は、第２図に示す製造工
程を経て製造される。すなわち、本実施例のとろろ昆布
は、■昆布軟化工程、■昆布拡開工程、■介在海藻軟化
工程、■昆布・海藻重合工程、■プレス工程、■重合体
カット工程の六工程を経て製造される。以下、それぞれ
の工程について説明する。The grated yam kelp of this example is manufactured through the manufacturing process shown in FIG. 2. That is, the grated yam kelp of this example was produced through six steps: ■Kelp softening process, ■Kelp expansion process, ■Intervening seaweed softening process, ■Kelp/seaweed polymerization process, ■Press process, and ■Polymer cutting process. Ru. Each process will be explained below.
昆布軟化工程
本工程は、とろろ昆布を製造するための主原料である昆
布を酢（ＰＨ２，０〜ＰＨ４程度）に浸漬して酸処理す
る工程である。Kelp Softening Process This process is a process in which kelp, which is the main raw material for producing yam kelp, is immersed in vinegar (about PH2.0 to PH4) and treated with acid.
昆布の酢酸処理は、約４％程度の酢酸溶液に一晩、浸漬
することによって行う。これにより、該昆布を柔軟化さ
せるようにしている。ここで、軟化処理は、食塩水等を
用いた構成としてもよいことは当然である。The acetic acid treatment of kelp is carried out by immersing it in an approximately 4% acetic acid solution overnight. This makes the kelp soft. Here, it goes without saying that the softening treatment may be performed using a saline solution or the like.
一昆布拡開工程
本工程は、昆布軟化工程で柔軟化された昆布を拡開させ
る工程である。この工程では、砂落とし機を用い、撹拌
棒で撹拌し、昆布に付着している砂を除去すると共に、
該撹拌時に生しる熱によって拡開させるようにしている
。1. Kelp Expanding Step This step is a step of expanding the kelp softened in the kelp softening step. In this process, a sand removal machine is used to stir the kelp with a stirring rod to remove the sand attached to the kelp.
The expansion is caused by the heat generated during the stirring.
海藻軟化工程
本工程は、昆布層に介在させるためのｔ１４藻を、柔軟
化させるための工程である。ここで、柔軟化は、ＰＩ（
６，５〜ＰＨ５，５程度の中性もしくは弱酸性溶液によ
って行っている。これは、昆布の柔軟化に用いる溶液の
Ｐ Ｈ？Ｗ度を中性域のものとすることで、昆布に対す
る風味もしくは食感を一層良好とすることに鑑みたこと
による。Seaweed Softening Process This process is a process for softening the t14 algae to be interposed in the kelp layer. Here, flexibility is defined as PI (
This is carried out using a neutral or weakly acidic solution with a pH of about 6.5 to 5.5. This is the pH of the solution used to soften kelp. This is because by setting the W degree to be in the neutral range, the flavor and texture of kelp can be further improved.
また、ここで用いる海藻としては、前述したように、ア
カトサカ、ワカメ、ヒジキ、アラン、アオサ、アオノリ
、トサカノリ等の海藻を用いている。また、該海藻は、
一種類の海藻に限られるものでなく、必要に応じて、複
数種類の海藻を併用するようにしてもよい、また海藻と
して、種類の異なる昆布を用いるようにしてもよい。Moreover, as the seaweed used here, as mentioned above, seaweeds such as akatosaka, wakame, hijiki, aran, lettuce, blue nori, and tosaka nori are used. Moreover, the seaweed is
It is not limited to one type of seaweed, and if necessary, multiple types of seaweed may be used in combination, and different types of kelp may be used as the seaweed.
昆布・海藻重合工程
本工程は、昆布軟化工程を経た昆布と、海藻軟化工程を
経た海藻とを適宜間隔で重合し重合体を得る工程である
。ここでは、昆布を数十枚重合した上に海藻を１枚〜数
枚！Ｉ２置し、更に、その上に、再び昆布を重合するよ
うにして、昆布と海藻を重合するようにしている。なお
、重合の際、必要に応じて、結着のために、海藻等の表
面に天然多ｖＭ頚をふりかけるようにしている。また、
昆布と海藻との重合割合は、必要に応じて、また好み等
に応じて変更するようにしている。ここで、必要に応じ
、他の食品を添加するようにしてもよいことは当然であ
る。Kelp/seaweed polymerization process This process is a process in which kelp that has undergone a kelp softening process and seaweed that has undergone a seaweed softening process are polymerized at appropriate intervals to obtain a polymer. Here, dozens of sheets of kelp are polymerized and one to several sheets of seaweed are added! I2 was placed thereon, and kelp was again polymerized on top of it, thereby polymerizing kelp and seaweed. Incidentally, during polymerization, if necessary, natural multi-vM neck is sprinkled on the surface of seaweed etc. for binding. Also,
The polymerization ratio of kelp and seaweed is changed according to need and preference. It goes without saying that other foods may be added here, if necessary.
一プレス工程−
本工程は、昆布・海藻重合工程で得た重合体をプレス（
圧搾）して、固形状とする工程である。1. Pressing process - This process involves pressing the polymer obtained in the kelp/seaweed polymerization process.
This is the process of compressing it into a solid form.
ここで、プレスは、重合体の含有水分が、３８％以下と
なるようにすることが肝要である。しかし、含有水分が
、３８％以上であってもよいことは当選である。Here, it is important to press so that the moisture content of the polymer is 38% or less. However, it is a good idea that the water content may be 38% or more.
一重合体カット工程
本工程は、プレス工程で圧搾、固形状とした昆布・海藻
重合体を横方向よりカフ）する工程である。ここで、カ
ット（切削）は、通常、厚さ、Ｏｔｓｍ−以下の薄片も
しくは細線状になるように行っている。Monopolymer Cutting Step This step is a step in which the kelp/seaweed polymer that has been compressed and solidified in the pressing step is cuffed from the side. Here, the cutting is usually performed to form a thin piece or thin line with a thickness of Otsm or less.
そして、これを複数片（枚）、揃えて、商品化とするよ
うにしている。Then, multiple pieces (sheets) of this are arranged and commercialized.
次に、上述した実施例で得たとろろ昆布の効果を確認す
るために、ランダムに抽出した２０名のパネラ−によっ
て視覚、食感テストを行った処、次のような結果を得た
。Next, in order to confirm the effect of the grated yam kelp obtained in the above-mentioned example, a visual and texture test was conducted by 20 randomly selected panelists, and the following results were obtained.
■ ２０名のパネラ−全員が、サンドインチ状に形成さ
れた本実施例のとろろ昆布は、視覚上、食指を動かされ
たとの指摘をした。これは、従来の単調なとろろ昆布と
異なり、本実施例のとろろ昆布が、彩りを呈しているこ
とによると考えられる。(2) All 20 panelists pointed out that the sandwich-shaped grated yam kelp of this example visually moved their eating fingers. This is thought to be because the yam konbu of this example exhibits color, unlike the conventional monotonous yam konbu.
■ １８名のパネラ−が、昆布の風味に、異なる海藻の
風味が混ざりあい、昆布の風味を該海藻の風味がマスキ
ングし、より好ましい風味を醸し出しているとの指摘を
した。これは、介在海藻の種類にもよるが、介在海藻に
よって、風味が柔らかくなることによるものと考えられ
る。18 panelists pointed out that the flavor of different seaweeds mixed with the flavor of kelp, and that the flavor of the seaweed masked the flavor of kelp, creating a more desirable flavor. Although this depends on the type of intervening seaweed, it is thought that the intervening seaweed softens the flavor.
以上のように、本発明のとろろ昆布の場合、従来のとろ
ろ昆布と異なり、視覚上、好ましい彩りを生じさせ、こ
れにより、消費者の需要を喚起させると共に、従来のと
ろろ昆布の風味、味覚を向上させることが確認できた。As described above, unlike the conventional yam konbu, the yam konbu of the present invention has a visually pleasing color, which stimulates consumer demand and also improves the flavor and taste of the yam kelp. It was confirmed that it could be improved.
なお、本発明は、上述した実施例に限定されるものでな
く、本発明の要旨を変更しない範囲内で変形実施できる
ものを含む、ところで、本明細書において、「とろろ昆
布」とは、ｒおぼろ昆布」も含む概念である。It should be noted that the present invention is not limited to the above-mentioned embodiments, and includes modifications that can be carried out without changing the gist of the present invention. By the way, in this specification, "Tororo Konbu" This concept also includes "Oboro konbu".
以上の説明より明らかなように、本発明のとろろ昆布お
よびその製造方法によれば、昆布（とろろ昆布）層の中
に、アカトサカ、ワカメ等の海藻を介在させ、昆布層と
アカトサカ等の海藻層とを重合させた構成よりなるので
、食味を向上させると共に、食品としての性能を加重さ
せ、かつ視覚上の彩りを付与させ得ることができるとい
う効果を有する。As is clear from the above explanation, according to the yam konbu and the method for producing the same of the present invention, seaweed such as red toro saka and wakame are interposed in the kelp (yam konbu) layer, and the kelp layer and the seaweed layer such as yam Since it is composed of a polymerized structure of the following, it has the effect of improving the taste, increasing the performance as a food, and imparting visual color.
第１図は概略断面図、第２図は製造工程を説明するため
の製造工程図である。
ｌ・・・昆布層、２・・・海藻層
特 許 出願人 株式会社 はんばFIG. 1 is a schematic sectional view, and FIG. 2 is a manufacturing process diagram for explaining the manufacturing process. 1...Kelp layer, 2...Seaweed layer Patent Applicant: Hanba Co., Ltd.
Claims (3)
層間に介在させたことを特徴とするとろろ昆布。(1) Tororo konbu is characterized by having a seaweed layer made of seaweed other than kelp interposed between the kelp layers made of kelp.
工程と、昆布以外の海藻を軟化させるための海藻軟化工
程と、該昆布軟化工程を経た昆布を重合すると共に、該
重合昆布の任意間隔に、該海藻軟化工程を経た海藻を介
在させて重合体を形成する昆布・海藻重合工程と、該昆
布・海藻重合工程を経た重合体をプレスするプレス工程
と、該プレス工程によりプレスした重合体を横方向より
カットする重合体カット工程を有することを特徴とする
とろろ昆布の製造方法。(2) A kelp softening process in which kelp is softened by contacting with an acetic acid solution, a seaweed softening process in which seaweed other than kelp is softened, and the kelp that has undergone the kelp softening process is polymerized, and any desired amount of the polymerized kelp is At intervals, there is a kelp/seaweed polymerization process in which a polymer is formed by interposing the seaweed that has undergone the seaweed softening process, a press process that presses the polymer that has undergone the kelp/seaweed polymerization process, and a polymer pressed by the press process. A method for producing yororo kelp, comprising a polymer cutting step of cutting the coalescence from the lateral direction.
での該海藻の軟化処理を、ＰＨ６．５〜ＰＨ５．５の中
性もしくは弱酸性溶液によって処理する請求項２に記載
のとろろ昆布の製造方法。(3) In the seaweed softening step for softening seaweed other than kelp, the seaweed is softened using a neutral or weakly acidic solution with a pH of 6.5 to 5.5. Production method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1251631A JP2779847B2 (en) | 1989-09-26 | 1989-09-26 | Method of manufacturing Tororo Kombu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1251631A JP2779847B2 (en) | 1989-09-26 | 1989-09-26 | Method of manufacturing Tororo Kombu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03112468A true JPH03112468A (en) | 1991-05-14 |
| JP2779847B2 JP2779847B2 (en) | 1998-07-23 |
Family
ID=17225697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1251631A Expired - Fee Related JP2779847B2 (en) | 1989-09-26 | 1989-09-26 | Method of manufacturing Tororo Kombu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2779847B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7052043B2 (en) | 2003-06-16 | 2006-05-30 | Hyundai Mobis Co., Ltd. | Tilt steering apparatus for vehicle |
| US7083198B2 (en) | 2003-06-16 | 2006-08-01 | Hyundai Mobis, Co., Ltd. | Tilt steering apparatus for vehicle |
| US8820331B2 (en) | 2005-06-21 | 2014-09-02 | V. Mane Fils | Smoking device incorporating a breakable capsule, breakable capsule and process for manufacturing said capsule |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5799179A (en) * | 1981-05-19 | 1982-06-19 | Kibun Kk | Laminate of seaweed and seaweed |
| JPS62122590U (en) * | 1986-10-20 | 1987-08-04 |
-
1989
- 1989-09-26 JP JP1251631A patent/JP2779847B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5799179A (en) * | 1981-05-19 | 1982-06-19 | Kibun Kk | Laminate of seaweed and seaweed |
| JPS62122590U (en) * | 1986-10-20 | 1987-08-04 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7052043B2 (en) | 2003-06-16 | 2006-05-30 | Hyundai Mobis Co., Ltd. | Tilt steering apparatus for vehicle |
| US7083198B2 (en) | 2003-06-16 | 2006-08-01 | Hyundai Mobis, Co., Ltd. | Tilt steering apparatus for vehicle |
| US8820331B2 (en) | 2005-06-21 | 2014-09-02 | V. Mane Fils | Smoking device incorporating a breakable capsule, breakable capsule and process for manufacturing said capsule |
| US9339060B2 (en) | 2005-06-21 | 2016-05-17 | V. Mane Fils | Smoking device incorporating a breakable capsule, breakable capsule and process for manufacturing said capsule |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2779847B2 (en) | 1998-07-23 |
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