JPS62239969A - Method for making sheets of edible sea weeds - Google Patents

Abstract

PURPOSE:Finely cut sea weeds are seasoned and made into sheets whereby sheets of sea weeds of high storability is obtained without sticking to each other. CONSTITUTION:Eatable sea weeds such as WAKAME, MOZUKU (a family of Spermatochnacease) or laver are washed with water to remove contaminants and salt, drained and dipped in an aqueous polyphosphate solution of 0.05-0.1wt% for 5-10 minutes. Then, the sea weeds are separately subjected to high-speed cutter in a certain proportions individually into 0.5-3mm sizes. The cut sea weeds are put in a seasoning solution containing glycine, glutamate salt and other additives, stirred and fed to the sheet-making machine. The sheets are dried in the hot-air drier until the water content reaches 6-7%.

Description

【発明の詳細な説明】 （Ａ）　　発明の目的 （イ）産業上の利用分野 食用海藻中海苔と若布を除いた海藻 で板状に漉いたものは市場で販売され 合して、これを板状に漉けば特殊な 風味ある食品として食事用又は酒肴用 に供し得る。[Detailed description of the invention] (A) Purpose of the invention (b) Industrial application fields Edible seaweeds Naka-nori and seaweeds excluding wakafu The products made into plates are sold at the market. If you combine it and make it into a board shape, you will get a special For use as a flavorful food or as an accompaniment to alcoholic beverages It can be used for

（ロ）従来の技術 食用海藻はカルシュームやその他の ミネラルを多く包含し健康保持上必要 な食品であるが、現在海苔、若布の外 は大半塩蔵品として販売されており 消費者の手に渡る頃には色彩、風味、 香りが乏しくなっておるのが現状で ある、従って消費者は調理に手数がか かる上に色彩、風味、呑りが乏しくな った海藻類は敬遠し勝ちである。干物 で市販されているヒジキや青海苔は多 少需要があるが如（であるが、数量 的には需要は少ないと考えられる。(b) Conventional technology Edible seaweed contains calcium and other Contains many minerals and is necessary for maintaining health It is a popular food, but currently there are no seaweed and wakafu. Most are sold as salted products. By the time it reaches the consumer, the color, flavor, The current situation is that the scent is lacking. Yes, so consumers have to spend a lot of time preparing food. However, it lacks color, flavor, and drinkability. Avoid seaweeds that have been eaten. Dried fish There are many hijiki and green seaweed commercially available in Although there is a small demand (but the quantity Demand is therefore considered to be low.

依って発明品は自己所有の「特許第 １２３０４２３号の若布を板状に漉く製法」の技術を生
かし若布、海苔、モズク ヒジキ、昆布等を一種類か数種類混合 して色彩、風味、香りを維持すると共 ｌこ海藻類夫々の持ち味を生かして、これを板状に漉き
相当期間保存できる製 法を発明した。Therefore, the invented product takes advantage of the proprietary technique of ``The manufacturing method of making young cloth into a board shape according to Patent No. 1230423'' and mixes one or several types of young cloth, seaweed, mozuku hijiki, kelp, etc. to maintain the color, flavor, and aroma. We have invented a manufacturing method that takes advantage of the unique characteristics of each type of seaweed and allows it to be strained into plates and stored for a considerable period of time.

（ハ）発明が解決しようとする問題点 海藻を一種類か数種類混合して海藻の 持し味を生かすと共に海藻の色彩、風 味、香りを減殺させないよう海藻を小 さく裁断し板状にして急速にムラ無く 乾燥し含有水分を７％〜８％程度に保持する°ことによ
り、相当期間海藻自体の鮮度を維持せしめる。(c) Problems to be solved by the invention One or more types of seaweed are mixed together to bring out the natural flavor of the seaweed, and at the same time, the seaweed is cut into small pieces, shaped into plates, and rapidly processed so that the color, flavor, and aroma of the seaweed are not diminished. By drying evenly and keeping the moisture content at around 7% to 8%, the freshness of the seaweed itself can be maintained for a considerable period of time.

味付海苔や味付若布は板状に形成した 後にタレを一面か両面に塗布しておる ため、消費者の手に渡った時は板海苔 や仮若布が互いにくっついて、これを 剥がすことが困難な状態となっている が、本発明はこれを防止するため、板 状に形成する萌に味付けすることに より解決した。Seasoned seaweed and seasoned wakafu are formed into plate shapes. Afterwards, the sauce is applied to one or both sides. Therefore, when it reaches consumers, it is plate nori. This is made by sticking together and It is difficult to remove However, in order to prevent this, the present invention To season the moe that forms More resolved.

（１３）発明の構成 （イ）若布、モズク、ヒジキ、海苔（岩海苔青海苔を含
む）昆布等の食用泡層を水 槽に入れてゴミ、砂等の夾雑物と塩分 を除去した後に引き一ヒげて脱水する、漉いた時に接着
を良くするよう海藻 自体が保有している粘着性のあるアル ギン酸を誘出する為、重合燐酸塩の ０．０５〜０．１重量％の溶液に入れ約５分〜ｌＯ分後
に引き上げて脱水し、脱水後 海藻を所定の比率に分けて高速切断機 に入れ縦横を０１５１１Ｉｌから３■以内に細かく裁断
し、これを風味改良剤であるグ リシンと化学調味料であるグルタミン 酸と塩を僅かに加えた味付液に入れて 撹拌しつつ順次連続自動漉き機に移し て板状に圧縮し、板状となったものを 温風乾燥機に移して通風乾燥し含有水 分が６％〜７％となった時に温風乾燥 機より取り出して製品とする。(13) Structure of the invention (a) An edible foam layer of young cloth, mozuku, hijiki, seaweed (including rock seaweed and green seaweed), kelp, etc. is placed in an aquarium and impurities such as dirt and sand are removed, and then the salt is removed. In order to extract the sticky alginic acid that the seaweed itself possesses to improve adhesion when strained, it is added to a solution of 0.05 to 0.1% by weight of polymerized phosphate for about 50 minutes. Minutes to 10 minutes later, the seaweed is taken up and dehydrated. After dehydration, the seaweed is divided into predetermined ratios, placed in a high-speed cutting machine, and cut vertically and horizontally into pieces within 3 cm. This is then treated with glycine, a flavor improver, and chemical seasonings. The mixture is poured into a flavored liquid with a slight amount of glutamic acid and salt, stirred, and sequentially transferred to a continuous automatic strainer to be compressed into a plate shape.The plate shape is then transferred to a hot air dryer to be ventilated and dried. When the moisture content reaches 6% to 7%, it is removed from the hot air dryer and used as a product.

（ロ）作用及び実施例 海藻を上記方法により板状に漉くと若 布の茎部分等の堅い所も細かく裁断さ れておる土−１重合燐酸塩の溶液に浸しであるので柔ら
かくなっており喫食す るに何重支障はなく、乾燥も天日によ らず温風乾燥機による通風乾燥である から色彩も暗褐色にならず海藻本来の 色彩を呈し、且つ表面に艶がある。(b) Effects and Examples When seaweed is strained into plates using the above-mentioned method, even hard parts such as the stems of the young cloth are finely chopped and dipped in a solution of soil-1 polymerized phosphate, so they become soft and can be eaten. There are no problems with drying, and since the drying is done by ventilation using a hot air dryer instead of under the sun, the color does not turn dark brown, but shows the original color of seaweed, and the surface is glossy.

依って発明者は生若布７０％、生モズク１０％、海苔２
０％の割合で板状に漉いたものＡと、生若布７０％、削
り昆布ｌＯ％岩海苔１０％、青海苔１０％の割合で板状
に漉いたものＢと、更に生着布８０％生　Ｃヒジキ１０
％、生モズクｌＯ％の割合で板状に漉いたものＣとを、
作り各製品に Ａ、Ｂ、Ｃ，の符号のみを表示して、 従業員男ｌＯ人、女ｌＯ人、計２０人に海藻金時に符号
別に色彩、風味、香り、艶を調べるよう指示して、副食
として提供 し喫食せしめた後、各人の意見を聞い た処、色彩と艶はＡ、Ｂ、Ｃ共緑色の 中に淡い茶色の斑点が模様状にあるの が光に透かしてみると確認できるが、 汗通に見た場合は艶の光沢が目に入る ので深緑色の如く感じられた、と全員 が述べておる。又風味と呑りについて は、現在我が社で製造、販売している 若布を漉いて作った板若布と区別が出 来ない程酷似しておるとの回答を得た ので発明者は従来より販売している板 若布と両ヴし得るとの確信を得た。Therefore, the inventor uses 70% raw wakafu, 10% raw mozuku, and 2 seaweed.
One is A, which is made into a plate with a ratio of 0%, and the other is B, which is made into a board with a ratio of 70% raw wakafu, 10% shaved kelp, 10% rock seaweed, and 10% green seaweed, and a further 80% raw cloth. C Hijiki 10
%, fresh mozuku lO% strained into a plate shape,
Each product was labeled with the codes A, B, and C, and a total of 20 employees, 10 men and 10 women, were instructed to examine the color, flavor, aroma, and luster of each seaweed product by code. After serving it as a side dish and letting them eat it, I listened to everyone's opinions and found that the color and luster of A, B, and C were all green with pale brown spots in a pattern when looked at under the light. I can confirm this, but all of them said that when they looked at it to the sweat connoisseurs, they could see the glossy luster and it felt like a deep green color. In addition, we received a response that the flavor and drinking quality are so similar to that of the wakafu made from thinned wakafu that our company currently manufactures and sells, so the inventor decided to continue selling it. I became confident that I could compete with the Ita Wakafu who was in charge.

発明の効果 本発明品は色彩、風味、香り、艶共現在販売中の板若布
と比べ全熱遜色無く一見した処、深緑色で艶があり、僅
かに海藻の香゛りがあると共に、味覚は板海苔と匹敵す
る程小吐占ぜ充ｈ　１１＋、吐μ鍾よＩ所旭１プか、ツ
ので互いにくっつく虞れはなく、保有水分が少ないので
変質することも無く長期保存に堪える等の効果を有する
。Effects of the Invention The product of the present invention is comparable in color, flavor, aroma, and luster to the currently sold sheet wakafu, and at first glance, it is dark green and glossy, has a slight seaweed aroma, and has a pleasant taste. It is comparable to a sheet of seaweed, so it is 11+, so there is no risk of it sticking to each other, and since it has a low moisture content, it can be stored for a long time without deterioration. It has the effect of

Claims (1)

【特許請求の範囲】[Claims] 食用海藻を水槽に入れてゴミ、砂等の夾雑物と塩分を除
去して引き上げ脱水した後、重合燐酸塩の水溶液に５分
乃至１０分浸して引き上げ、海藻を種別毎に所定の比率
に分けて高速切断機にかけて縦横を０．５ｍｍから３ｍ
ｍ以内に細かく裁断し、これを味付液の中に入れ撹拌し
つつ順次連続自動漉き機にかけ圧縮して板状となし、こ
れを更に温風乾燥機に入れて通風乾燥し含有水分が６％
〜７％になった時に温風乾燥機より取り出して製品とす
る食用海藻類を板状に漉く製法。The edible seaweed is placed in an aquarium to remove impurities such as dirt and sand, and salt is removed and dehydrated. The seaweed is then immersed in an aqueous solution of polymerized phosphate for 5 to 10 minutes before being pulled out, and the seaweed is divided into predetermined ratios by type. Then cut the length and width from 0.5mm to 3m using a high-speed cutting machine.
Cut into pieces within 1.5 ft. (m), put them in a flavored liquid, stir, and sequentially pass them through a continuous automatic strainer to compress them into a plate shape, then put them in a warm air dryer and dry them with ventilation to reduce the water content to 6. %
A manufacturing method in which edible seaweed is removed from a warm air dryer when it reaches ~7% and then strained into sheets.