JPS6020B2 - Curly dried seaweed - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention particularly relates to curled dried wakame seaweed that has excellent fluidity and packaging suitability and is convenient to use.

Conventionally dried wakame is known as [11] Freeze-dried wakame by sun drying or hanging hot air drying [3] Freeze-dried wakame, etc., but {1} dried wakame has good resilience when rehydrated. It is inferior in terms of ease of use, and has a moisture content of about 15 to 20% in terms of storage stability.
After the summer, mold grew, which was unsatisfactory.

In addition, {21 cut seaweed is used as an ingredient in instant miso soup, soup, etc., but it is produced by first drying by hanging drying, then cutting, and then secondary drying by band drying etc. Although it is superior to dried wakame in terms of its resilience when reconstituted and the usability of wakame leaves, ``due to traditional wakame drying methods such as hanging drying and band drying, the shape of the product is such that the leaves of the wakame are open. Therefore, it has a rectangular shape with corners at the edges, and the material is hard and inflexible, so when it is continuously produced industrially, the products get entangled with each other and have poor fluidity, making it difficult to fill packaging materials etc. On the other hand, [3'] freeze-dried wakame has excellent resiliency and ease of use. However, the product has drawbacks such as brittle material, poor stability, reduced commercial value, and high price.The present invention solves these drawbacks of conventional dried wakame. The present invention provides a curl-shaped dried wakame having a new shape and performance that solves the problems.

That is, the dried wakame of the present invention is curled, has a moisture content of less than 15%, is cut into a size suitable for cooking materials, and has leaves that do not open and are shrunk into curls with no corners at the ends, resulting in a high yield of 62 cc. The method relates to curled dried wakame with excellent flowability and packaging suitability, characterized in that the difference between the maximum value and the minimum value of the high customer ratio is less than 17 cc, and the angle of repose is 50 degrees. It is something. Since the curled dried wakame of the present invention does not open its leaves and is shrunk into a curled shape without any corners, there is no intertwining of the products when it is continuously produced industrially, and it is excellent in a fluidized bed. It has extremely good workability in packaging and filling, etc., and is extremely suitable for packaging, as there is no fear that the packaging will be damaged by the fabric of the product.

Furthermore, since the curled dried wakame of the present invention has been dried to a moisture content of less than 15%, there is no risk of mold growth unlike conventional dried wakame, and the dried wakame has a long shelf life.

Further, the curled dried wakame of the present invention is cut into a suitable size as a cooking material, for example, about 20 Yanagi to 10 sides, so that it will be restored to a suitable size as a cooking material when rehydrated. The bulk specific volume (cc/10) is important as a measure of the degree of curling of the curled dried wakame of the present invention, and the inventor has determined that the bulk specific volume (cc/10) is 6
It has been learned that it is preferable to have a volume of 2cc or less, and that it is particularly advantageous to have a volume of 53cc or less. In order to improve packaging accuracy, it has also been found that it is advantageous to make the difference between the maximum and minimum values of the bulk ratio as small as possible, specifically less than 17 cc, particularly preferably 8 cc or less.

Furthermore, the angle of repose as a criterion indicating the fluidity of the curl-shaped dried wakame of the present invention is less than 50 degrees, particularly preferably 46 degrees or less, to prevent entanglement of the product in the continuous industrial production of curl-shaped dried wakame. It was recognized that this is necessary to prevent damage to packaging materials by improving workability in packaging and filling operations.

The above-mentioned curled dried wakame of the present invention is cut into pieces so as to be restored to a suitable size as a cooking material when rehydrated, and then the moisture content of the wakame is reduced to about 30% during the drying process.
For example, while transferring the wakame between 5% by weight and 40% by weight.
It can be manufactured by heat dissipation treatment at a low temperature of 00 or more and less than 8000.

That is, wakame seaweed with a moisture content of about 30 to 5% by weight is heated while being rolled, so that the entire surface of the wakame to be dried is brought into contact with heat as much as possible in the presence of an appropriate moisture content. Physical force is applied to the wakame by rolling the wakame and bringing them into contact with each other. As a result, the leaves do not open and are dried in a curled state, and the edges are free of corners, giving flexibility, fluidity, and ease of packaging. Dried wakame with excellent curls is obtained.

The raw materials used in the present invention include raw wakame raw algae, salted seaweed products, and blanched wakame, as well as senshiwakame,
It is also possible to use dried wakame, such as cut wakame, after absorbing moisture.

The cutting process can be omitted if the size of the raw material is compatible with the cooking material from the beginning (for example, cut seaweed), but it is not convenient if the raw material remains long like raw seaweed or salted processed seaweed. In order to add such properties, it is necessary to cut the material to a size that is suitable for the cooking material.

As described above, the present invention provides a curl-shaped dried wakame that has excellent storage properties, recovery properties when rehydrated, ease of cooking, and packaging suitability such as fluidity.

EXAMPLES Next, tests were conducted on rolled dried wakame (Samples 1, 2, and 3) of Production Examples 1, 2, and 3 to further clarify the effects of the present invention, and cut wakame (Sample 4) as a control.

Test Example 1 Flowability Test The angle of repose is measured for Samples 1 to 4 in the usual manner.

2 Packaging accuracy test 10 samples each for samples 1 to 4 as variations in packaging material filling
Measure the high number of visitors in the evening and find the difference between the maximum and minimum values.

3. Test of defective rate by packaging and packing Samples 1 to 4 are packed into cellophane + polyethylene packaging materials, transported back and forth over a distance of about 350 items one way, and then the packaging material is inserted and the defective rate is measured.

The test results are shown in the table below. As is clear from the above results, the curled dried wakame of the present invention is superior to the cut wakame as a control product in terms of packaging suitability such as flowability, packaging accuracy, and defective rate, as well as recovery performance and storage stability when rehydrated. It turned out to be excellent.

Production examples 1, 2 and 3 of the curled dried wakame of the present invention are shown below.

Production example 1 Natural raw seaweed was cut into 20-length pieces, washed and dehydrated, and then placed in a rotary dryer.The number of revolutions was 1pm, and while the seaweed was being transferred to the rotary dryer, hot air at a temperature of 60qo was blown into the dryer. The wakame was curled and thoroughly dried to obtain curled dried wakame with a moisture content of 5%.

Production example 2 Cut the blanched and salted seaweed product into length 15 pieces,
After pre-treatment such as washing and desalting, the wakame is dried to 50% moisture by band drying, and the wakame is placed in a rotary plate of a rolling granulator, and the wakame is rotated at a rotational speed of 1 pm. While rolling, 50 q0 of warm air was blown into the rotary dish to curl the wakame and dry it thoroughly to obtain curled dried wakame with a water content of about 7%.

Production example 3 Cut the cultured raw seaweed into IQ lengths, wash them,
After dehydration, put it in a rotary dryer and heat it at 70°C while rotating the wakame in a rotating cylinder with a trowel at a rotation speed of 19 pm to curl it and dry it until the moisture content is 25%, then use regular band drying. It was sufficiently dried to obtain curled dried wakame with a water content of about 6%.

Claims (1)

[Claims] 1 The moisture content is less than 15%, the leaf part is cut into a suitable size as a cooking material, the leaves are not opened and the edges are curled, and the bulk specific volume is less than 62 cc, and the maximum value of the bulk specific volume is Curled dried wakame with excellent fluidity and packaging suitability, characterized by a minimum difference of less than 17 cc and an angle of repose of less than 50 degrees