JP2899255B2 - Manufacturing method of processed seaweed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing processed foods using seaweed as a raw material.

[0002]

2. Description of the Related Art Seaweed is a food rich in nutrients such as minerals, and it is preferable to ingest as much as possible in order to maintain good health. However, usually, seaweed is used for miso soup or soup ingredients, It was seasoned like seaweed or seaweed and eaten as it was or dried like seaweed, and the amount of seaweed ingested in such a manner was extremely small.

In order to ingest more of these seaweeds,
JP-B-62-36661 and JP-A-5-15393.
No. 7 discloses a method of processing seaweed to make it easy to use for various kinds of cooking. The manufacturing method is to dissolve seaweed using chemicals or enzymes, and to dissolve the dissolved solution such as calcium aqueous solution. It is coagulated with a coagulating liquid to produce processed seaweed food.

[0004]

When foods are usually stored, frozen foods stored in a freezer can be stored for a longer period of time than cold storages in a refrigerator. However, processed seaweed foods manufactured by a conventional manufacturing method cannot be stored frozen. Then, when thawed, the water in the processed food escapes and condenses in a sponge-like or rubber-like state, which significantly impairs the commercial value, so that it is difficult to freeze, and it is difficult to keep frozen for a long period of time.

[0005] It is an object of the present invention to provide a method for producing a processed frozen seaweed food.

[0006]

According to the present invention, an active oyster shell extract produced by immersing seaweed in diluted acidic water and washing with water and then dissolving the active oyster shell powder in the acidic water is used to extract the weight of seaweed water. It is characterized by adding 0.1 to 0.5%, heating and stirring it in a vacuum high-speed rotary heating kettle to dissolve the seaweed, and coagulating the obtained seaweed solution with a coagulating solution.

Further, at least one of alginic acid and agar may be added to the seaweed solution.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION A method for producing a processed seaweed food of the present invention will be described. First, the seaweeds that have been washed with fresh water to remove dust and the like are cut into appropriate sizes, poured into a dilute solution of edible acidic water, soaked for one to two hours, and then the seaweeds are washed again with fresh water. The reason why the seaweed is immersed in the diluted acidic water is to make the pH of the seaweed slightly acidic so as to balance with the active oyster shell extract because the active oyster shell extract used in the subsequent step is alkaline. The seaweed used as the material may be any edible seaweed such as seaweed, red mock, kelp, wakame, tengusa, hijiki, and mozuku. The dried state of the seaweed can be used in any state such as raw, semi-dry, or completely dried. Further, as the acidic water, acetic acid, fruit acid, and other general acids used for food can be used.

The active oyster husk extract is produced by dissolving active oyster husk powder in acidic water. The active oyster husk powder is obtained by activating oyster husks at a high temperature and activating the oyster husk to form a powder, and the acid water used is an edible acid like the acidic water soaked with seaweed in the previous step.

[0010] The active oyster shell extract is added to the seaweed washed with fresh water in an amount of 0.1 to 0.5% by weight of the seaweed and stirred, and the mixture is placed in a vacuum high-speed rotary heating kettle at 60 to 70 ° C.
For 30 to 60 minutes to produce a seaweed solution.
The heating temperature and the heating and stirring time are adjusted within the above ranges according to the size and thickness of the seaweed. The reason why the ratio of the active oyster shell extract to be added is 0.1 to 0.5% is that the processed food with the addition of less than 0.1% loses moisture at the time of thawing and has a spongy or 0.5%
This is because if the added amount is too large, the processed food produced is too hard or the taste becomes bitter.

The seaweed solution is directly heated and stirred at 80 to 90 ° C. for 30 minutes in a vacuum high-speed rotary heating pot. This is for sterilizing various bacteria in the seaweed solution and degassing the gas dissolved in the seaweed solution. By performing this degassing, a processed seaweed food with a good taste can be produced.

Next, a method for producing a calcium aqueous solution will be described. Activated oyster shell powder, bone meal, shells, coral, eggshell, etc. about 2
It is immersed in vinegar for 4 hours to dissolve, and then filtered to remove the remaining solid matter, thereby producing an aqueous calcium solution.

The heated and stirred seaweed solution is coagulated with an aqueous calcium solution to produce coagulated seaweed. As an example of producing a seaweed coagulate, the seaweed solution is extruded from a nozzle having a circular nozzle port using a pressure machine and poured into an aqueous calcium solution when coagulated into a noodle-like circular cross section. Is obtained. As a second example, when a small amount of alginic acid or agar is added to a seaweed solution and then poured into a calcium aqueous solution while being extruded from a nozzle having a rectangular nozzle opening using a pressure machine, a coagulated seaweed coagulated in a band is obtained. . As a third example, a small amount of alginic acid or agar is added to a seaweed solution, and a container such as a jelly type (round, triangle, square,
(Stars, other shapes), a coagulated seaweed coagulated in the shape of a mold container is obtained.

In the case of forming the coagulated seaweed in the form of a strip or a mold in the second and third examples, the addition of alginic acid or agar to the seaweed solution is performed without adding alginic acid or agar. This is because the coagulated seaweed produced when the seaweed solution is coagulated is shrunk into a circular or spherical shape and hardly formed into a band shape or a shape of a container, and when the alginic acid or agar is added to the seaweed solution, As a result, a processed seaweed food having a band-like shape or a shape of a mold container is generated without the shrinkage of the coagulated material of the seaweed.

The processed seaweed food thus produced is
Even after thawing after freezing, the water in the processed seaweed does not escape, so it does not condense in a sponge-like or rubber-like shape and does not deteriorate in taste. Although the processed seaweed food is stored in a refrigerator for about two months, it can be stored for a longer period by storing it frozen. It is also possible to produce this processed seaweed food into chilled food.

[0016]

EXAMPLES Specific examples of the present invention will be described. 10 kg of dried kelp was washed with fresh water to remove precipitates and suspended solids, immersed in 100 ml of water mixed with 2 liters of vinegar for 2 hours in vinegar water, washed again with fresh water and drained well. , Put the kelp into a vacuum high-speed rotary heating pot,
The active oyster shell extract produced by dissolving the active oyster shell powder with vinegar was added at 0.5% of the weight of the kelp, and the mixture was added at 70 ° C for 1 hour.
After heating and stirring for 90 hours, the mixture was heated and stirred at 90 ° C. for 30 minutes to produce a kelp solution. The thus obtained kelp solution was extruded into an aqueous calcium solution from a circular nozzle having a nozzle having a diameter of 0.9 mm with a pressure machine, whereby a coagulate of a soumen-like seaweed was obtained. The calcium aqueous solution was obtained by dissolving active oyster shell powder with vinegar.

As a second example, 10 kg of salted seaweed washed with clear water to remove precipitates and suspended solids was immersed in clear water for 15 hours to remove salt, and 100 liters of water was mixed with 1 liter of vinegar. After immersing in vinegar water for 1 hour, wash again with fresh water and drain well, put the wakame into a vacuum high-speed rotary heating kettle, and dissolve the active oyster shell powder with vinegar to extract the active oyster shell extract. 0.1% of water weight
After heating and stirring at 70 ° C for 30 minutes,
The mixture was heated and stirred for minutes to produce a wakame solution. Alginic acid at 2% of the weight of the wakame solution is added to the wakame solution obtained in this manner, and the mixture is extruded with a pressure machine from a nozzle having a rectangular nozzle opening of 10 mm in width and 0.5 mm in length into the calcium aqueous solution obtained in the same manner as described above. As a result, a crepe-like coagulated seaweed was obtained.

Further, to the wakame dissolution solution obtained in the same process as in the second example, 2% agar of the wakame solution weight was added, a sweetener was further added, and the active oyster shell powder was dissolved in vinegar. 3cm in diameter and height 2 with the calcium aqueous solution
When the mixture was poured into a jelly mold of cm, a coagulated product of seaweed like a jelly confection was obtained.

[0019]

According to the present invention, the processed seafood produced by the method of the present invention is frozen and then thawed. Even if the processed food is thawed, moisture in the processed food does not escape and does not condense into a sponge-like or rubber-like form. Therefore, not only can the storage period be extended, but it can also be used for chilled foods and the like, and the range of use can be greatly expanded.

The seaweed solution obtained by adding alginic acid or agar to the seaweed solution does not shrink circularly or spherically when the seaweed solution is coagulated by the coagulation solution, and is a processed seaweed food having a band shape or a shape of a container. Is generated.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI // A23L1 / 33 A23L1 / 33C (56) References JP-A-5-153937 (JP, A) JP-A-7- 289202 (JP, A) JP-A-3-240449 (JP, A) JP-B-62-36661 (JP, B2) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1 / 337-1 / 337 102 A23L 1/06 A23L 1/33

Claims (2)

(57) [Claims] 1. An active oyster shell extract produced by immersing a seaweed in diluted acidic water and washing with water, and then dissolving the active oyster shell powder in the acidic water, is used in an amount of 0.1 to 0.5% of the weight of the seaweed water. A method for producing processed seaweed food, comprising adding seaweed to a seaweed solution by heating and stirring the seaweed in a vacuum high-speed rotary heating kettle to coagulate the obtained seaweed solution. 2. The method for producing a processed seaweed food according to claim 1, wherein at least one of alginic acid and agar is added to the seaweed solution, and the mixture is coagulated with a coagulation solution.