JPH0436668B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing flavored roasted seaweed, in which the flavoring agent attached to the surface of the roasted seaweed has good shelf life, and the flavor of the roasted seaweed and the aroma of the flavoring agent are not impaired. In general, grilled seaweed has been eaten for a long time as a highly nutritious food with the scent of the sea, but in recent years, with changes in taste, so-called flavored seaweed has been made by coating the surface of grilled seaweed with a dashi seasoning liquid such as bonito flavor. Flavored roasted seaweed has been provided in which the surface of the roasted seaweed is coated with a seasoning solution containing plum meat extract and the like. However, in such flavored roasted seaweed, because the natural flavoring agent was only added directly to the seasoning liquid, the product loses its vital aroma quickly and has a long-term lifespan. It was not suitable for preservation. In addition, it has been conventionally believed that adding flavoring agents to essential oils can retain the aroma of natural flavoring agents to a certain extent, but while essential oils have the property of being easily compatible with flavoring agents, It has the disadvantage that it is difficult to disperse uniformly and is easily oxidized. In addition, so-called compound flavorings, which are artificially created with flavors similar to natural flavorings, are also oil-based, similar to those obtained by adding essential oils to the natural flavorings mentioned above. There were similar difficulties in mixing it with liquid. Note that both the above-mentioned natural flavorings added to essential oils and mixed flavorings are collectively referred to as flavor oils hereinafter. Therefore, the present inventor has repeatedly studied ways to uniformly disperse the flavor oil in the seasoning liquid and to prevent the flavor oil from oxidizing, and for this purpose, appropriate dispersion aids and antioxidants are used. I found out that this is a good thing. This will be discussed based on the results shown in Tables 1 and 2 below.

【table】

[Table] Table 1 above shows attempts to apply various dispersants to disperse flavor oils, but since the subject of the present invention is seaweed, the taste compatibility when applied is important. We are also considering the following.

[Table] ○...good, △...fair, ×...defect.
As is clear from Tables 1 and 2 above, fatty acid triglyceride having 8 to 10 carbon atoms (product name: MCT, manufactured by NOF Corporation) has excellent dispersion compatibility and taste compatibility as an auxiliary agent. That said, this
It is preferable to use MCT in the range of 0.1 to 0.5% by weight based on the seasoning liquid;
If the amount was too low, uniform dispersion of the flavor oil could not be obtained, and if it exceeded this range, the oily content of the MCT increased, resulting in an oily smell. Regarding antioxidants, maltose and chlorella extract are said to have excellent antioxidant effects and taste compatibility, and these maltose or chlorella extracts are used in a range of 5 to 30% by weight based on the seasoning liquid. If the amount of maltose or chlorella extract is less than this range, a good antioxidant effect cannot be obtained, and if it exceeds this range, the sweetness etc. will become too strong. The seasoning liquid used in this experiment included soybean oil, natural seasonings (bonito flakes, kobu, etc.), mirin, salt,
This is for regular seasoned seaweed made from sugar, etc. The present invention provides a method for producing flavored roasted seaweed with excellent uniform application of flavor oil and antioxidant properties by using the auxiliary agent and antioxidant obtained from the above results. The flavored seaweed obtained in this way does not lose its aroma without special packaging, and since the flavor oil does not oxidize, it can be stored for a long time, and when eaten, the oil content of the flavor oil stays in the mouth. It has the excellent advantage that it dissolves in water and allows you to enjoy the aroma of the flavored oil. Therefore, the gist of the present invention is to create a seasoning liquid for seasoned seaweed in which a natural flavoring agent having a flavor that matches well with the flavor of seaweed is added to an essential oil, or a seasoning liquid having the flavor described above. Mixed flavoring and maltose or chlorella extract 5 to 30% of the seasoning liquid
% by weight and 0.1 to 5.0% by weight of fatty acid triglyceride having 8 to 10 carbon atoms were added, and these were stirred to make a flavoring liquid, and this flavoring liquid was further applied to one or both sides of roasted seaweed and dried. The method for producing flavored roasted seaweed is characterized by the following. moreover,
Separately from the seasoning liquid, the flavor oil may be sprayed in a mist onto the surface of the roasted seaweed, and then the seasoning liquid may be applied over it and dried. Oil may be sprayed onto it in the form of a mist. The flavored roasted seaweed obtained by the method of the present invention should have a moderate aroma when eaten;
That is, it is characterized by obtaining the aroma of a flavoring agent applied to seaweed without impairing the flavor of the seaweed, and the present inventors have investigated the flavor compatibility of various flavoring agents with seaweed. Although essential oils that can be used as food can be used in the present invention, coconut oil was used in this experiment. Table 3 shows the relationship between flavor compatibility and flavor compatibility with seaweed. In the table, the amount used is % by weight of the seasoning liquid.
◎...Very good, ○...Good, △...Average, ×...
Defective, ESS... Essence, EX... Indicates extract.

【table】

[Table] As is clear from Table 3 above, the flavorings that go well with the flavor of seaweed include perilla, plum, sesame, wasabi, honey, cheese, butter, beef, shrimp, salmon, cinnamon, curry, and petzupah. , pineapple, apple, blueberry, whitebait, garlic, onion, ginger, vanilla, and strawberry are preferred. Then, we created a flavor oil that retains its aroma by adding such flavoring agents to coconut oil, maltose that prevents the oxidation of this flavor oil, and a flavor oil that ensures that this flavor oil is evenly dispersed in the seasoning liquid. Add MCT (trade name) to the seasoning liquid and stir and mix.The obtained flavoring liquid is applied to the surface of roasted seaweed, and then dried to obtain crispy flavored roasted seaweed. That's what I do. On the other hand, a mixture of the flavor oil, an antioxidant for preventing oxidation of the flavor oil, and an auxiliary agent for uniformly dispersing the flavor oil may be powdered and mixed into the seasoning liquid. Sprinkle the powdered material on the surface of roasted seaweed and apply the seasoning liquid on top of it, or vice versa, apply the seasoning liquid on the surface of roasted seaweed and then apply the powdered material on top of it. You can also sprinkle it on top. Therefore, various studies were conducted regarding the suitability of the antioxidant to be powdered, as well as its taste suitability. Table 4 shows the relationship between antioxidant suitability for powdering and taste suitability. In the table, ◎...very good, ○...good, △...fair, ×...
Bad.

[Table] As is clear from Table 4 above, maltose and chlorella extract are preferred as antioxidants suitable for powdering. In addition, powdering may be performed using a normal method.
In this experiment, a freeze-drying method was used, and the particle size was set to 30 mesh passes. In the method of the present invention, the seasoning liquid may be applied to one or both sides of the roasted seaweed, and the seasoning liquid may be appropriately selected to have a desired taste.For example, natural seasonings such as bonito stock, kobashi stock, etc. may be used. Just use it. As described above, according to the method of the present invention,
By using MCT and maltose or chlorella extract, the flavor essential oil is uniformly dispersed in the seasoning liquid, and the dispersed flavor essential oil is protected by a film of maltose to prevent oxidation. The aroma of the flavoring agent could be stably retained for a long period of time, the aroma was felt only when eaten, and it matched well with the flavor of seaweed. Example 1 Soybean oil 2.0 Natural seasoning 0.2Kg (Kobudashi) Chemical seasoning 0.3Kg Salt 1.1Kg Mirin 0.3Kg Sugar 3.0Kg Kara Sachiko 0.01Kg Maltose 1.2Kg MCT 0.3Kg Perilla essential oil
0.3Kg (perilla essence added to coconut oil) Water Liquid volume adjuster 10.0 Put each of the above ingredients into a 20 stainless steel vat and use a homogenizer (Product name: TK Homo Mixer, M type manufactured by Tokushu Kika Kogyo Co., Ltd., 500~ After crushing this at about 10,000 rpm for about 12 minutes (12,200 rpm), the obtained flavor liquid was applied to one side of the roasted seaweed, and then dried for about 120 minutes in a dryer at a temperature of about 80 ° C.
Shiso-flavored roasted seaweed was produced. The obtained product had excellent aroma preservability, and when it was put into the mouth, the aroma was felt moderately, and it matched very well with the flavor of seaweed. Example 2 Soybean oil 2.5 Katsuobushi extract 0.5 Salt 1.0Kg Mirin 0.2Kg Sugar 2.0Kg Chemical seasoning 0.2Kg Sodium isosinate 0.02Kg Water Liquid volume adjuster 10.0 The above seasoning liquid was applied to roasted seaweed, and maltose was added as follows. 1.5Kg MCT 0.2Kg Plum pulp (powder) 0.2Kg Plum essential oil
0.1Kg (plum essence added to coconut oil) was mixed and obtained by freeze-drying for 30 mesh passes, sprinkled on the seasoning liquid applied to the roasted seaweed, and further heated at 120℃.
It was dried for 75 minutes to produce roasted seaweed with plum flavor. The obtained product had excellent aroma preservability, and when it was put into the mouth, the fragrance of plum was felt moderately, and it matched very well with the flavor of seaweed. Example 3 Soybean oil 3.0 Natural seasoning 0.1Kg Chemical seasoning 0.1Kg Salt 0.9Kg Sugar 2.5Kg Kelp extract 0.3Kg Finely powdered cherry shrimp mustache 0.5Kg Maltose 2.0Kg MCT 0.3Kg Water Liquid volume adjuster 10 Above Put each raw material into a 20 stainless steel vat and crush it with a homogenizer at 10,000 rpm for 15 minutes to uniformly disperse it and make a flavor liquid. Furthermore, stir the following raw material shrimp essential oil 0.05Kg MCT 0.10Kg, homogenize it and spray it on the roasted seaweed in a mist form, then apply the flavor liquid and heat it at a temperature of 70℃.
Shrimp-flavored roasted seaweed was prepared by drying for 120 minutes. The obtained product had excellent aroma preservability, and when it was put into the mouth, the shrimp aroma was felt moderately, and it matched very well with the flavor of seaweed.

Claims (1)

[Scope of Claims] 1. A seasoning solution for seasoned seaweed in which a natural flavoring agent having a flavor that is moderately compatible with the flavor of seaweed is added to essential oil, or a blended flavoring agent having the flavor, and the seasoning. Add 5 to 30% by weight of maltose or chlorella extract and 0.1 to 5.0% by weight of fatty acid triglyceride having 8 to 10 carbon atoms to the liquid, stir these to make a flavor liquid, and then add this flavor liquid to one side of roasted seaweed. Or, a method for producing flavored roasted seaweed, characterized in that it is coated on both sides and dried. 2. Mixing a flavoring agent with a flavor that matches well with the flavor of the seaweed, or a blended flavoring agent with the flavor, maltose or chlorella extract, and a fatty acid triglyceride having 8 to 10 carbon atoms. The method for producing flavored roasted seaweed according to claim 1, wherein the flavored seaweed is powdered. 3 A seasoning liquid for seasoned seaweed is applied to one or both sides of roasted seaweed, and a natural flavoring agent with a flavor that matches well with the flavor of seaweed is added to essential oil, or a blended flavoring having the above flavor. A mixture of 5 to 30% by weight of maltose or chlorella extract and a fatty acid triglyceride having 8 to 10 carbon atoms to the seasoning liquid was powdered and sprinkled on the seasoning liquid applied to the roasted seaweed and dried. A method for producing flavored roasted seaweed. 4 Add 5 to 30% by weight of maltose or chlorella extract and 0.1 to 5.0% by weight of fatty acid triglyceride having 8 to 10 carbon atoms to the seasoning liquid for seasoned seaweed and stir. It is applied to both sides of the seaweed, and a flavoring agent having a flavor that matches well with the flavor of the seaweed is added to the essential oil, or a blended flavoring agent having the flavor is misted onto the seasoning liquid applied to the surface of the seaweed. A method for producing flavored roasted seaweed characterized by spraying and drying it. 5. A flavoring agent with a flavor that matches well with the flavor of seaweed is added to essential oil, or a blended flavoring agent with the above flavor is sprayed in a mist onto one or both sides of roasted seaweed, and then on top of that, for flavored seaweed. 5 to 30% by weight of maltose or chlorella extract and 0.1 to 5.0% by weight of fatty acid triglyceride having 8 to 10 carbon atoms are added to the seasoning liquid, stirred, and then applied and dried. Method for producing flavored roasted seaweed.