JPH0367666B2 - - Google Patents

Description

[Detailed description of the invention]

[Object of the Invention] (Industrial Application Field) The present invention relates to a sheet-shaped food to which seaweed is attached, which is suitable for appetizers, snacks, and the like. (Prior art) In recent years, one or more pulverized foods are added to vegetable proteins, animal proteins, sugars, etc., and mixed uniformly.
30% dry sheet food is produced.
For example, there are products that are made by adding frozen cod minced meat to starch and soy protein with seasonings, kneading it, rolling it out and then drying it, or adding eggs instead of frozen cod minced meat, and these can be rolled into rice balls. It is also chopped finely and used for furikake. (Problems to be Solved by the Invention) The present inventor has considered combining these sheet foods and seaweed to produce a food suitable for appetizers, snacks, and the like. As a result, it was found that when these sheet-shaped foods were attached to seaweed, the seaweed became moist and lost its characteristic crunchiness, and the flavor also deteriorated. This is because these sheet foods contain 10% to 30% moisture, which is transferred to the seaweed. Experiments have confirmed that in order to avoid such problems, the moisture content of sheet foods should be reduced to 7% or less;
If it is less than that, cracking, shrinkage or warping will occur, and shape retention will be significantly reduced. The texture also becomes worse. [Structure of the invention] (Means for solving the problem) The present invention has been made in response to the above problem.
That is, the present inventors have discovered that the unique flavor and crispness of seaweed can be maintained by providing a thin layer containing oil and fat as a main component and having a water content of 7% or less between the sheet food and the seaweed, and have thus completed the present invention. That is, the present invention relates to a sheet-shaped seaweed food product characterized in that seaweed is attached to one or both sides of a sheet-form food product with a high water content with an oil layer having a water content of 7% by weight or less interposed therebetween. In the present invention, sheet foods with a high moisture content refer to sheet foods made by mixing various pulverized foods with vegetable proteins, animal proteins, or sugars, as described above. The thickness of the thin layer mainly composed of the oil and fat is preferably 1 mm to 10 mm. It is not possible to prevent moisture from a sheet-shaped food product thinner than this from transferring to the seaweed, and on the other hand, if it is thicker than this, the overall flavor becomes greasy and the shape retention of the oil and fat layer also deteriorates. The oils and fats used may be solid at room temperature and have an appropriate taste.For example, vegetable oils include mainly rapeseed oil, palm oil, coconut oil, etc., and animal fats include pork fat, beef tallow, etc. is used. In order to adjust the melting point, viscosity, and storage stability, fats and oils in which the double bonds of unsaturated fatty acids are hydrogenated can also be used in combination. In addition, skim milk powder, fat milk powder, various spices, and seasonings are added to the fat and oil, or cheese, plum meat, sea urchin, wasabi, eggs, beef, pork, chicken, etc. are mixed in to give the fat layer various seasonings. You can also. The sheet-shaped seaweed food of the present invention can be produced by various methods. For example, (a) soak a sheet-shaped food in dissolved oil, apply the oil to the entire surface of the sheet to form an oil layer, then apply seaweed to both sides of the sheet and press it evenly; Either make a sheet of appropriate thickness in advance, attach the sheet-shaped food to one side, attach the nori to the other side, and press it evenly while heating, or (c) heat the sheet-shaped food and the nori separately. Either apply molten oil and make the two oil layers come into contact with each other, or (d) sand powder or granular oil evenly between sheets of food and seaweed and heat and press them together. There is a way. The seaweed used is a regular plate of seaweed, and if the rough back side is in contact with the oil layer, the oil layer and the seaweed will adhere well. (Example) Example 1 Put 40 kg of rapeseed oil and 10 kg of coconut oil into a jacket pot and melt them at 55°C. Separately, plum meat and perilla are added to collagen, soy protein, starch, and gum arabic, rolled out into a sheet, dried to make a sheet-shaped food (hereinafter referred to as "plum shiso sheet"), and this is added to the melted After soaking in oil and fat, leave until the oil stops flowing, then attach seaweed. This was lightly pressed down so that the fat layer had a thickness of 2 to 3 mm, left at room temperature until solidified, and then cut to obtain a sheet-shaped food product of the present invention. FIG. 1 shows a perspective view thereof. In the figure, 1 is seaweed,
2 is an oil layer, and 3 is a plum and perilla sheet. As is clear from Fig. 1, this product has a structure of seaweed, oil layer, plum perilla sheet, oil layer, and seaweed, and has a planar size of 5 mm x 80 mm and a thickness of 2 to 3 mm.
If these are packaged in moisture-proof packaging one by one or several at a time, good flavor can be maintained for a long period of time. The crisp texture and aroma of the seaweed go well with the sour flavor of the plum and shiso sheets, making this product suitable as a snack or snack food.
Note that the shape is not limited to the above-mentioned rectangular shape, but can be made into various shapes. Example 2 In Example 1, cheese powder was prepared by adding moisture to the fats and oils made of rapeseed oil and coconut oil.
A sheet-shaped seaweed product was obtained in the same manner as in Example 1, except that 30 kg and 30 kg of skim milk powder were added. Next, we will show the results of experiments regarding the thickness of the oil layer and the quality of the product. Experimental example 1 Plum perilla sheet used in Example 1 (moisture content 15
%) on both sides of the oil layer of Example 1, 0.5 mm, 1 mm,
They were deposited to a thickness of 3 mm, 5 mm, 10 mm, and 15 mm, sandwiched between two pieces of roasted seaweed with a moisture content of 1%, and left to stand for 24 hours. The seaweed was peeled off and the moisture content of the seaweed was measured. At the same time, we also conducted sensory tests on the texture and flavor of the products with seaweed still attached. The results are as follows. Note that all percentages are by weight.

[Table] In the above experiment, moisture was measured using an infrared moisture meter manufactured by Kett Kagaku. Example 2 In Example 1 above, the quality of the peeled seaweed was determined by measuring the methyl mercaptan content. This is a method for determining the quality of seaweed that was developed based on the fact that as the quality of seaweed deteriorates, its methyl mercaptan content increases.
Methyl mercaptan was measured by gas chromatography. The results are shown in Figure 2. As is clear from Figure 2, the thickness of the oil layer is 1
If it is less than 1 mm, the quality of the plum perilla sheet has been degraded as it has transferred to the seaweed, and the amount of methyl mercaptan has increased, but if it is more than 1 mm, the amount of methyl mercaptan is small and the seaweed has not deteriorated. It is shown that. [Effects of the Invention] As explained above, the sheet-shaped seaweed food of the present invention has a moisture content of 7% by weight between the seaweed and the sheet-shaped food.
Since the following oil and fat layer is formed, the flavor and texture unique to seaweed are maintained for a long period of time, and this harmonizes with the taste of the sheet food, making it suitable as a snack or appetizer.

[Brief explanation of drawings]

FIG. 1 is a perspective view of a sheet-shaped seaweed food according to an embodiment of the present invention, and FIG. 2 is a graph showing changes over time in the thickness of the oil layer and the methyl mercaptan content of the seaweed adhered thereto in the sheet-form seaweed food of the present invention. It is a graph showing a relationship.

Claims (1)

[Scope of Claims] 1. A sheet-shaped seaweed food product, characterized in that seaweed is attached to one or both sides of a sheet-form food product with a high water content with an oil layer having a water content of 7% by weight or less interposed therebetween. 2. The sheet-shaped seaweed food according to claim 1, wherein the fat layer has a thickness of 1 mm to 10 mm. 3. The sheet-shaped seaweed food according to claim 1, wherein the fat layer contains skim milk powder, fat milk powder, and various spices or seasonings in addition to fats and oils. 4. Cheese, plum meat, sea urchin, wasabi,
The sheet-shaped seaweed food according to claim 1, which contains one or more of eggs, beef, pork, chicken, etc. 5. The sheet-shaped seaweed food according to claim 1, wherein the sheet-shaped food is made into a sheet by mixing vegetable protein, animal protein, or saccharide with food.