JPS6332429B2 - - Google Patents
Info
- Publication number
- JPS6332429B2 JPS6332429B2 JP61075940A JP7594086A JPS6332429B2 JP S6332429 B2 JPS6332429 B2 JP S6332429B2 JP 61075940 A JP61075940 A JP 61075940A JP 7594086 A JP7594086 A JP 7594086A JP S6332429 B2 JPS6332429 B2 JP S6332429B2
- Authority
- JP
- Japan
- Prior art keywords
- amount
- seaweed
- water
- sugar
- honey
- 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.)
- Expired
Links
- 241001474374 Blennius Species 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000021185 dessert Nutrition 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 235000012907 honey Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 3
- 238000002791 soaking Methods 0.000 claims 1
- 241000196222 Codium fragile Species 0.000 description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明は海苔のミンチ状原形と風味並びに食感
を有するデザート食品と、その量産性に富む製造
法に係り、殊更児童でも学校での給食時におい
て、抵抗感なく賞味することができ、しかも現在
不足がちな鉄分やカルシウム分などの栄養価を、
自づと確実に摂取できるようにすると共に、天然
物の芳香にも親しめるよう工夫したものである。
以下、本発明の詳細を説明すると、そのデザー
ト食品の製造に当つては、天然原料として含水率
−20％程度の乾燥固形状態にある青海苔を用意す
る。青海苔としてはその板状物が3600枚入りとし
て、或いは同じく棒状物が10Kg入りなどとして、
各々梱包の上市販されているものを使うことがで
きる。
そして、何れにしてもその固形状態の青海苔
を、先づ適当な水槽中に一定時間だけ浸漬させ
て、所謂戻す（柔軟化させる）と共に、その表面
に付着の不純物を除去し、美麗に洗うのであり、
引き続き截断機に投入して、例えば直径−約２〜
５mmの円形なミンチ状に細かくカツトする。その
截断機によつて、自動連続的に効率良く加工処理
できるようにするため、その事前に青海苔を柔軟
化させるわけである。
次いで、その截断した青海苔も含む下記組成分
を、釜などの適当な煮炊き槽内に投入・混合し
て、ガスなどの所謂トロ火により１時間程度煮炊
きする。
The present invention relates to a dessert food that has the minced shape, flavor, and texture of seaweed, and a manufacturing method for the same that is highly suitable for mass production. The nutritional value of iron and calcium, which tend to be deficient,
It has been devised to ensure that it is ingested automatically, and also to allow people to become familiar with the aroma of natural products. The details of the present invention will be explained below. In producing the dessert food, green seaweed in a dry solid state with a water content of about -20% is prepared as a natural raw material. As for green seaweed, we have 3600 sheets of green seaweed, or 10 kg of stick-like seaweed.
You can use any commercially available packaging. In any case, the solid green seaweed is first immersed in a suitable water tank for a certain period of time to return it (to soften it), remove impurities that have adhered to its surface, and wash it beautifully. can be,
Then, feed it into a cutting machine and cut it into a piece with a diameter of about 2 to 2.
Finely cut into 5mm circular minced pieces. In order to be able to process the seaweed automatically, continuously and efficiently using the cutting machine, the seaweed is softened beforehand. Next, the ingredients listed below, including the cut green seaweed, are put into a suitable boiling tank such as a pot, mixed, and boiled for about 1 hour over a so-called simmering flame using gas or the like.
【表】
そうすれば、炊き上り状態において、青海苔は
截断当初のミンチ状原形と緑色を保つており、又
調味料としての砂糖と蜂蜜並びに塩が完全に融解
し、更に寒天は融解の後、その冷まされることに
より若干凝固することになる。つまり、青海苔が
原形を維持すると共に、調味料が融解するまでの
一定時間だけ煮炊きするわけである。
上記組成分のグラム量は、後述する包装容器の
内容量を約80ｇとして定める時、その50個分に相
当する値いであるが、その１回当りの煮炊き量
（製造量）を自由に増減できることは勿論であり、
要するに青海苔の一定量に対する混合比率とし
て、調味料に係る砂糖が約６倍量、同じく蜂蜜が
約1/2倍量、塩が約1/17倍量、寒天が約１倍量、
水が約30倍量に設定されれば良く、この比率によ
り最もおいしい製品を得ることができる。
その場合、砂糖としてはグラニユー糖を用いる
ことが好適であるが、何れにしてもこの調味料は
得ようとする目的製品の甘さ程度との関係から、
その他の組成分のグラム量を上記値いのままとし
て、約300ｇに至るまで減量することにより、そ
の甘味を抑制することができる。又、寒天として
も粉寒天を使うことが望ましい。これは言うまで
もなく、製品を冷蔵庫に保管して冷凍した時に、
その表面をあたかも水ヨウカンの如き固形状態に
保ち、スプーンで掬いつつ食することができるよ
うによするためのものである。
上記のように炊き上つた組成分を、その後約１
時間自然的に冷まして、引き続き第１，２図のよ
うな合成樹脂の包装容器本体１１内へ、充填シー
ル機などにより、自動連続的に流し込み、同じく
機械力で以つてその容器本体１１を合成樹脂フイ
ルム１２により、気密に施蓋するのであり、茲に
製品−デザート食品として販売できる形態に完成
されることとなる
その冷ます時間については、余り長時間に亘り
過ぎると、青海苔が変色すると共に香りも低下さ
せてしまうことになるため、その上記組成分の１
回当り煮炊き量との関係を考慮して、適当に定め
る。又、包装容器としてはその内容物を透視でき
るようにすることが効果的である。尚、先には青
海苔の混入について説示したが、これに代る浅草
海苔やその他の食することができる天然性海苔を
採択しても勿論良い。もつとも、緑色として新鮮
感を呈する青海苔が最適と言える。
以上のように、本発明のデザート食品ではミン
チ状に細かく截断された海苔の一定量と；調味料
として、その海苔の一定量に対する約３〜６倍量
の砂糖と、同じく約1/2の蜂蜜並びに約1/17倍量
の塩と；冷凍時にあたかも水ヨウカンの如く固形
化すべき海苔とほぼ等量の寒天と；やはり海苔の
一定量に対する約30倍量の水とを含んでおり、そ
の上記組成分を混合して煮炊きすると共に、包装
容器内へ流し込み封止して成るものであるため、
その100ｇ当りの下記試験検査成積表から明白な
ように、主としてその天然の海苔から、現在不足
がちの鉄分並びにカルシウム分を容易に摂取する
ことができる。
又、この種デザート食品の類いとしては加工品
が多い現状である処、本発明では天然の海苔を截
断することにより活用していると共に、これを上
記混合比率のもとに調味してあるため、一切の抵
抗感を受けることなく賞味することができ、その
包装容器を開蓋すれば海の香りが漂よい、自然界
にも親しめるのであり、従い天然の健康食品とし
て優れたものと言える。[Table] In this way, when the green seaweed is cooked, it will maintain its original minced shape and green color when cut, and the seasonings such as sugar, honey, and salt will be completely melted, and the agar will be melted. As it cools, it will solidify slightly. In other words, the seaweed is boiled for a certain amount of time to maintain its original shape and the seasonings to melt. The gram amount of the above ingredients is equivalent to 50 pieces when the content of the packaging container described later is set at approximately 80 g, but the amount of boiling (manufacturing amount) per batch can be freely increased or decreased. Of course,
In short, the mixing ratio for a certain amount of seaweed is about 6 times the amount of sugar for seasoning, about 1/2 the amount of honey, about 1/17 the amount of salt, and about 1 time the amount of agar.
The amount of water should be about 30 times as much, and this ratio will give you the most delicious product. In that case, it is preferable to use granulated sugar as the sugar, but in any case, this seasoning should be used in relation to the degree of sweetness of the desired product.
The sweet taste can be suppressed by reducing the grams of other components to about 300 g while keeping the above values. Furthermore, it is preferable to use powdered agar as the agar. Needless to say, when the product is stored in the refrigerator and frozen,
The purpose is to keep the surface solid, like water yokan, so that it can be eaten by scooping it out with a spoon. Add the ingredients cooked as above, then add about 1
After being allowed to cool naturally for a while, it is automatically and continuously poured into the synthetic resin packaging container body 11 as shown in Figs. The lid is airtight with the resin film 12, and the product is completed in a form that can be sold as a dessert food.If the cooling time is too long, the green seaweed will discolor. Since it will also reduce the fragrance, one of the above components
Determine it appropriately, taking into consideration the relationship with the amount of boiling per batch. Furthermore, it is effective for the packaging container to be designed so that its contents can be seen through. In addition, although we explained earlier about the mixing of green seaweed, it is of course possible to use Asakusa seaweed or other edible natural seaweed instead. However, the best choice is green seaweed, which has a fresh, green color. As mentioned above, in the dessert food of the present invention, a certain amount of seaweed finely cut into minced pieces; as a seasoning, about 3 to 6 times the amount of sugar relative to the certain amount of seaweed; It contains honey and about 1/17 times the amount of salt; approximately the same amount of agar as the seaweed, which should solidify like water sulfur when frozen; Because it is made by mixing and boiling the above ingredients and pouring it into a packaging container and sealing it,
As is clear from the table of test and inspection results per 100g of seaweed, iron and calcium, which are currently in short supply, can be easily obtained mainly from the natural seaweed. In addition, although many dessert foods of this kind are currently processed products, the present invention utilizes cut natural nori seaweed, which is seasoned at the above mixing ratio. Therefore, you can enjoy it without feeling any resistance, and when you open the package, you can smell the scent of the sea and get familiar with the natural world, so it can be said to be an excellent natural health food.
【表】
更に、その製造法としても海苔を柔軟化させた
後、截断するようになつているため、その機械力
による截断加工を高能率に行なえ、その截断工程
から煮炊き工程を経て包装工程に至るまでの全体
についても、悉く大量に処理できるようになつて
いるから、量産効果を最大限に期待でき、実益大
である。[Table] Furthermore, since the manufacturing method is to soften the seaweed and then cut it, the cutting process using mechanical power can be performed with high efficiency, and from the cutting process to the boiling process to the packaging process. Since the entire process up to this point can be processed in large quantities, the effects of mass production can be expected to be maximized, which is highly profitable.
第１図は本発明に係るデザート食品の包装状態
を示す斜面図、第２図はその−線に沿う断面
図である。
FIG. 1 is a perspective view showing the packaging state of the dessert food according to the present invention, and FIG. 2 is a sectional view taken along the - line.
Claims (1)
と、調味料として、その一定量に対する約３〜６
倍量の砂糖と、同じく約1/2倍量の蜂蜜並びに約
１／１７倍量の塩と、 冷凍時にあたかも水ヨウカンの如く固形化すべ
き海苔とほぼ等量の寒天と、 やはり海苔の一定量に対する約30倍量の水とを
含み、 その上記組成分を混合して煮炊きした上、包装
容器内へ流し込み封止して成るデザート食品。 ２ 水中へ漬けることにより柔軟化させた海苔
を、ミンチ状に細かく截断する第１工程と、 その截断した海苔の一定量を、これに対する約
３〜６倍量の砂糖と、同じく約1/2倍量の蜂密、
約1/17倍量の塩、約１倍量の寒天並びに約30倍量
の水と混合して、その海苔がミンチ状の原形を保
つと共に、調味料に係る砂糖と蜂蜜並びに塩が融
解するまでの一定時間だけ煮炊きする第２工程
と、 その炊き上つた上記組成分を包装容器内へ流し
込んで、気密に施蓋する第３工程とから成るデザ
ート食品の製造法。[Claims] 1. A certain amount of seaweed finely cut into minced pieces, and about 3 to 6 pieces of seaweed as a seasoning for that certain amount.
Double the amount of sugar, about 1/2 the amount of honey, about 1/17 times the amount of salt, about the same amount of agar as the seaweed that should solidify like water yokan when frozen, and a certain amount of seaweed as well. A dessert food containing about 30 times the amount of water, which is prepared by mixing the above components, boiling the mixture, pouring the mixture into a packaging container, and sealing the mixture. 2. The first step is to finely cut the seaweed that has been softened by soaking it in water into minced pieces, and then add a certain amount of the cut seaweed to about 3 to 6 times the amount of sugar, and about 1/2 the same amount. double the amount of honey,
By mixing about 1/17 times the amount of salt, about 1 times the amount of agar, and about 30 times the amount of water, the nori maintains its original minced shape, and the sugar, honey, and salt related to the seasoning melt. A method for producing a dessert food comprising: a second step of boiling for a certain period of time, and a third step of pouring the cooked ingredients into a packaging container and sealing the container with an airtight lid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61075940A JPS62232360A (en) | 1986-04-02 | 1986-04-02 | Dessert food and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61075940A JPS62232360A (en) | 1986-04-02 | 1986-04-02 | Dessert food and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62232360A JPS62232360A (en) | 1987-10-12 |
| JPS6332429B2 true JPS6332429B2 (en) | 1988-06-29 |
Family
ID=13590735
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61075940A Granted JPS62232360A (en) | 1986-04-02 | 1986-04-02 | Dessert food and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62232360A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2485805C1 (en) * | 2012-01-18 | 2013-06-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Воронежский государственный университет инженерных технологий (ФГБОУ ВПО ВГУИТ) | Natural honey based jelly marmalade production method |
-
1986
- 1986-04-02 JP JP61075940A patent/JPS62232360A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62232360A (en) | 1987-10-12 |
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