JP3516205B2 - Manufacturing method of Kirinsai processed food - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a processed food using a red seaweed seaweed giraffe as a raw material, and in particular, it can be formed into a predetermined shape without using a swelling agent or a coagulant, and The present invention relates to a method for producing a giraffe processed food having a chewy texture peculiar to giraffe.

[0002]

BACKGROUND OF THE INVENTION Giraffes are seaweeds of red algae that are widely distributed in the tropical sea from Shikoku, Kyushu to Okinawa Prefecture and the East China Sea, and are reddish brown, cartilaginous, columnar, and have bumps and projections here and there. , It is a seaweed that looks like a tree branch and contains many acidic polysaccharides that are expected to be effective.

This acidic polysaccharide excretes intestinal toxins, purifies blood, and enhances human immunity. In recent studies, it is particularly effective for high blood pressure, liver dysfunction, gastrointestinal disorders, cancer and the like. Has been announced.

Further, this ginkgo radix has a very high viscosity, and some are cultivated industrially as a raw material for a sizing agent in China, Taiwan, the Philippines and the like.

It has not been widely used as an edible product, and it is only soaked in vinegar-soy sauce as it is or eaten in a miso soup.

[0006] Generally, seaweeds have high nutritional value and have been attracting attention as natural health foods. In order to make them easy to eat, seaweeds are processed in various ways and widely eaten.

[0007] For example, in JP-A-05-153937 and JP-A-10-4930, seaweeds are made into a paste with a crusher, treated with proteolytic enzymes, and then coagulated with a calcium ion solution to give a predetermined shape. It is to be processed.

Since a natural material is used without using a chemical agent such as a swelling agent or a coagulating agent, it is safe and does not impair the flavor.

Further, in Japanese Patent Laid-Open No. 7-67588, seaweeds are crushed and treated under a pressure of 1000 atm or more. High-pressure treatment enables long-term storage.

As described above, most processed foods of seaweed are
After melting, it is solidified into a predetermined shape and processed. It is often eaten as a natural health food, it is required to minimize additives such as chemical substances, and since it is a food that needs to be refrigerated, since freshness is particularly important,
A safe storage method after processing is required.

[0011]

However, when the additive using the above-mentioned natural material is used as a swelling agent or a coagulant, it becomes a safe processed food which does not harm the body.
By adding the additive, the flavor will be changed from the original flavor.

Since the seaweed is dissolved until it becomes a paste, the texture unique to seaweed is completely lost.

Further, in the long-term storage treatment method by performing the above-mentioned high pressure treatment, a large facility for performing treatment at 1000 atmospheric pressure or more is required. In general, seaweed processed foods in which seaweed is dissolved and coagulated are accepted by consumers as natural health foods, and since freshness is regarded as important, it is generally recognized as refrigerated foods and stored at room temperature. There is no need for long-term storage. Further, since the seasoning is added, the original flavor is lost.

The present invention has been made in view of the above problems, and it is possible to appropriately dissolve and solidify raw ginkgo cypress without using any additives, and to preserve it for a long time in refrigerated storage. Providing a processed food of giraffe processed food, and a method of manufacturing a processed food of giraffe which can provide a processed food with appropriate hardness and texture without impairing the original color and flavor of giraffe. The purpose is to do.

[0015]

Means for Solving the Problems According to the present invention, 4.5 to 5.5 parts by weight of water is added to 1 part by weight of a fresh giraffe, and the mixture is heated with stirring to be dissolved, and then cooled and solidified. It is a method for producing giraffe processed foods, also, a washing step of washing giraffe with water, putting giraffe in boiling water, dissolving with heating while stirring, and a solidifying step of cooling and solidifying the dissolved giraffe. In the above-mentioned dissolution step, giraffe is added little by little to be dissolved, and is dissolved while maintaining the dissolution temperature in the range of 55 ° C to 65 ° C.

The raw ginkgo biloba may be used as it is, or may be used after being salted and preserved after being collected by washing with water to remove salt. Use one that has been thoroughly drained.

The stirring and heating may be those generally used in food processing, a heating method using gas or electricity may be used as a heat source, and a stirring device in which a stirring spatula or the like rotates may be used. Cooling may be performed by leaving it to stand. Solidification is caused by the strong viscous nature of the giraffe.

[0018]

Further, in the above-mentioned dissolving step, the method for producing a processed ginkgo food is characterized in that the ginseng fibrous material is dissolved such that about 5 to 10% thereof remains.

Further, in the above-mentioned melting step, the method for producing a giraffe processed food wherein the melting container for heating the giraffe while stirring is a copper container. The stirring rod used when stirring may be made of copper.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION According to the present invention, it is possible to eat Kirinsai, a red algae that has been eaten for a long time only in a part of a remote island region of Okinawa Prefecture, in a state where its flavor and texture remain. As a result of intensive research on processed foods, it was found that the unique viscosity inherent in giraffes and the antibacterial action enable coagulation without the use of additives and long-term refrigerated storage. As a result of further research on coagulation conditions, the inventors have found a method for coagulation without impairing the flavor and texture of ginkgo cypress and completed the invention.

The method for producing the processed giraffe food of the present invention will be described. Seaweeds such as giraffes are generally collected, then salted and refrigerated. In case of giraffe,
It is preferable to use the one that has been treated with lime immediately after collection and has a beautiful green color. The ginkgo biloba used in the present invention may also be stored in such a salted state.

In this case, it is necessary to wash away the dust and the like by washing with water and wash until the salt is completely removed. Desalted and washed giraffe has a very beautiful natural green color and is a very appetizing ingredient.

Drain the washed giraffe thoroughly. This giraffe is put in boiling water, heated while stirring to dissolve, and put in a mold or the like to cool and solidify.
By adjusting the dissolution conditions, it is possible to obtain a processed food such as a bright green konjac, while leaving the beautiful natural green color of the giraffe.

Since Kirinsai contains a very large amount of viscous substances, when it is cooled after melting, it solidifies without using a coagulating agent or the like. The hardness varies greatly depending on the amount of water at this time. In the present invention, raw giraffe and water are mixed at 1: 4.
It is mixed at a weight ratio of 5 to 5.5 and heated and dissolved.

When the water content is 4.5% by weight or less in the mixing ratio of raw ginseng, it becomes too hard when solidified. That is, it hardens easily when it is eaten. As a natural health food, it is desirable to make it widely eaten from children to the elderly, and hard foods that do not bite lightly are not preferable.

On the contrary, when the water content is 5.5 weight% or more in the mixing ratio of raw ginkgo, it becomes too soft and hard to be solidified. The preferred mixing ratio is 1 giraffe
About 5 parts by weight of water is used.

In the melting step, the melting temperature is 5
It is preferable to adjust the heating and heating so that the temperature is in the range of 5 ° C to 65 ° C, and to add giraffe in small portions to dissolve it.

When the melting temperature of giraffe is higher than 65 ° C., the temperature is high, the giraffe is scorched, the original beautiful green color is changed to brown, the commercial value is lowered, and the flavor is deteriorated due to oxidation. .

At a temperature of 55 ° C. or lower, the strong viscosity of the giraffe causes partial solidification, resulting in insufficient agitation, the giraffe and water are not sufficiently mixed, and the hardness is partially different. It is not preferable because it is lost. Most preferred is about 60 ° C.

Further, rather than first mixing the whole amount of giraffe with water and then heating and stirring, a predetermined amount of water is boiled,
It is preferable to add Kirinsai little by little to the mixture, adjust the temperature, and dissolve the mixture with stirring.

By dissolving giraffes while adding them little by little, the melting temperature can be easily adjusted, and the giraffes and water are sufficiently mixed, and a uniform mixed state can be obtained.

Further, in the present invention, the ginkgo cypress is dissolved in the state as it is, without performing a pulverization process or the like so as to be easily dissolved before the dissolution. This is because giraffes are branched seaweeds, and in dissolving, by intentionally leaving the core part undissolved until the end, the giraffe's unique chewy and fibrous texture is left. is there.

The giraffe was dissolved in a state where the core completely melted to the core and a state where the core remained by co-dissolving by adding little by little, and solidified as it was, whereby a soft melt was obtained as a whole. A processed food having a very good texture can be obtained in which it becomes a gel, and the wicky fibrous core remains therein.

It is preferable that the fibrous material of the giraffe is dissolved so that about 5 to 10% remains. When it is 5% or less, it is the same as when it is completely melted, and when it is 10% or more, the fibrous material becomes difficult to bite, and the unique chewy texture is lost. This adjustment can be easily performed by adding a small amount and dissolving.

Further, it is preferable to use a copper container as the dissolution container of the giraffe. Since the copper container has a very good thermal conductivity, it can suppress the charring of the giraffe and prevent the giraffe's unique beautiful and vivid green discoloration.

The Kirinsai solution thus dissolved is poured into a predetermined mold and cooled to solidify into a processed food. In particular, there is no need to forcibly cool or use a coagulant.

Sterilization is performed by heating and melting, and the manufactured giraffe processed food is packaged in a vacuum pack or the like to obtain a product.

Ginkgo biloba is known to have an antibacterial action. For example, in a seaweed antibacterial activity screening test presented by Professor Masamitsu Ochi of the Faculty of Science, Kochi University, at a symposium entitled "Biochemistry and Utilization for Seaweeds" sponsored by the Japan Society for Fisheries Science, ginkgo biloba was prominent among red algae. It has been shown to have antibacterial activity.

By refrigerating in a vacuum pack (about 5 ° C.), it is possible to eat while keeping the freshness for one month or more. According to the test test conducted by the inventors, the E. coli test after one month had no problem.

[0041]

EXAMPLES Next, specific examples according to the present invention will be described with reference to the drawings. FIG. 1 is a flow chart showing an embodiment of the method for producing a giraffe processed food according to the present invention. 1) Washing with water and desalting process Put the salted giraffe in a washing tank and wash it thoroughly to remove precipitates and suspended matter, and desalt together.

2) Impurity removing step Once taken out from the washing container, water is removed to remove persistent dust and unnecessary portions adhering to the giraffe.

It is again soaked in fresh water and carefully washed, and further, a cleaning device having a stirring function is used to remove fine deposits and the like, and finally, sufficient draining is performed.

Thus, 4 kg of ginseng that has been sufficiently desalted and washed is prepared. 3) Stirring and heating dissolution step 3-1) Boiling Meanwhile, 18 kg of water is put into a dissolution container of a heating and stirring apparatus and boiled. As the stirring and heating device, a boiling machine (San-Y-1 type) manufactured by Shinagawa Industrial Co., Ltd. was used.

3-2) Adding giraffe (first time) 300 to 300 g of the washed giraffe in boiling water
Add about 500 g and stir. The stirring speed was 60 times / minute.

3-3) Dissolution temperature adjustment About 100 to 200 g of ginseng is added in several times at appropriate times until the temperature is lowered to about 60 ° C.

3-4) Kirinsai 100-200 g of giraffe was added and dissolved at appropriate times while maintaining the melting temperature at 55-65 ° C.

3-5) Kirinsai final charge After all the giraffes were added, the mixture was stirred for 30 minutes while maintaining the above melting temperature, and the heat source of the heating device was stopped.

3) Solidifying Step The dissolved giraffe solution was poured into a metal mold container and allowed to cool as it was.

4) Cutting and packaging process When the temperature reached room temperature, it was cut into a square-shaped kamaboko shape and vacuum-packed in a polypropylene container to prepare a processed food such as konjac. As the vacuum packing device, a vacuum impulse sealer (vacuum packing machine) manufactured by Nishihara Seisakusho was used.

[0051]

The present invention described in detail above has the following effects. 1) Mixing ratio of raw giraffe and water is 1: 4.5-5.5.
By adjusting the weight ratio of giraffe, the ginseng coagulum has moderate hardness that is easy to eat, and thus becomes a natural health food that can be eaten by children and the elderly.

2) By dissolving while maintaining the melting temperature at 55 ° C to 65 ° C, it is possible to prevent the component change due to heat of the giraffe and to dissolve the giraffe without discoloring or spoiling the flavor. .

3) In the dissolving step, the giraffe is dissolved while being added little by little, so that the giraffe and water are sufficiently mixed, the degree of dissolution is easily confirmed, and the melting temperature is easily adjusted.

4) In the dissolving step, a processed food having a chewy texture unique to giraffe can be produced by leaving about 5 to 10% of the fiber quality of giraffe.

5) When the melting container is made of copper, the giraffe can be dissolved without discoloring the bright green color of the giraffe.

[Brief description of drawings]

FIG. 1 is a flow diagram showing a manufacturing process of a giraffe processed food according to the present invention.

[Explanation of symbols]

1 Washing and desalting process 2 Impurity removal process 3 Stirring heating dissolution process 4 Solidification process 5 Cutting and packaging process

Claims (3)

(57) [Claims] 1. A water washing step of washing giraffes with water, a dissolving step of putting giraffes in boiling water and heating them with stirring to dissolve them, and a solidifying step of cooling and solidifying the dissolved giraffes. In the process, giraffe is added little by little to dissolve, and the melting temperature is 55 ° C ~
The method for producing a giraffe processed food according to claim 1, characterized in that raw giraffe is dissolved in a temperature range of 65 ° C. and water is dissolved in 4.5 to 5.5 weight per 1 weight. . 2. The method for producing a processed ginkgo food according to claim 1, wherein in the dissolving step, the ginseng fibrous material is dissolved such that about 5 to 10% of the fibrous material remains. 3. The method for producing a giraffe processed food according to claim 1, wherein in the melting step, the melting container for heating the giraffe while stirring is a copper container.