JP3735839B2 - Method for producing dried mozuku - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a method for producing dry mosk.
[0002]
[Prior art]
There are three known mozuku drying methods: sun drying, hot air drying, and freeze drying.
[0003]
[Problems to be solved by the invention]
Sun drying depends on the weather by desiccating salt mozuku and then drying. In fine weather, the surface of mozuku that is directly exposed to solar heat is dried first, and it takes 5-7 days for the slime that sinks under it to dry. There is a drawback that it is difficult to return easily.
[0004]
In hot air drying, mozuku is salted and dried. When the temperature in the drying chamber (50 to 60 degrees) is increased to shorten the drying time (about 30 hours), the drying is performed in the same manner as the sun drying and the commercial value is lost.
[0005]
In freeze-drying, mozuku is desiccated and then frozen in a freeze-drying machine. The heat is applied to this and dried while evaporating moisture. When returned with water, it becomes a soft and crunchy mozuku.
[0006]
Mozuku products that are currently on the market are seasoned mozukus that are processed and sold after the salt mozuku that has been stored in the refrigerator by the processor is desalted.
Consumers did not know how to salt mozuku, and salted mozuku were sold only in some areas, so they were not added to the ingredients that consumers cook.
[0007]
Up to now, there are the following steps as an operation for processing mozuku. Shrimp collected from the sea were immediately treated with salt at the factory to prevent spoilage. If this treatment is allowed to stand for several days, the moisture content of mozuku can be removed to some extent. That is, the moisture contained in raw mozuku is about 75%, and about 10% of the moisture is removed.
[0008]
Also, this work removes the slime along with moisture, losing valuable nutrients (fucoidan). Store the salted mozuku in the refrigerator and transport it to the processor using a refrigerated container.
[0009]
The salt is removed before processing, but a large amount of water is used for salt removal. There was also a problem that the nutrient-free slime was washed away even during this desalting operation. In this way, mozuku dried with conventional technology has not been recognized by consumers for its market value.
[0010]
The technical problem of the present invention is to pay attention to such a problem, and to easily return to the original moisturized mozuku with water or hot water, and to realize a method for producing a dry mosk with good quality.
[0011]
[Means for Solving the Problems]
The technical problem of the present invention is solved by the following means. This drying technique is a new drying technique in which fresh mozuku is stored frozen from the sea and fresh mozuku is used. The frozen mozuku is alive for about half a year and is dried using this fresh frozen mozuku.
[0012]
The first aspect of the present invention is to dry a mozuku that is thawed and washed with water, spread on a cod roe etc., drained in cold air at about 10 to 15 degrees, and then air dried at about 20 to 25 degrees. It is a manufacturing method.
[0013]
In this way, the new technology uses frozen mozuku, which eliminates the need for salting mozuku as in the prior art, saves time, cleans fresh mozuku, and immediately dries with cold air or the like.
[0014]
The mozuku that has been stored frozen is immersed in a water bath and naturally thawed at a water temperature, and then immediately immersed in fresh water or weak alkaline water (electrolyzed water) and washed.
Remove the impurities while slowly refluxing the wash water so as not to wash off the moisture of the mozuku.
Although fresh water or weak alkaline water is used as the washing water, in order to kill germs adhering to the mozuku, it is further immersed in weak acidic water for about 10 minutes to enhance the sterilizing effect.
After the treatment in the above order, the drying process is followed by a drying process.
[0015]
The mozuku that has been washed with water is spread over the pupae, etc., and drained as it is. However, since the bacteria are attached to the mozuku in this way, the bacteria are removed in this work process and are hygienic. Produce dried mozuku.
[0016]
After draining, it is placed in a cold air dryer and the temperature of the cold air is set to 10 to 15 degrees, and the cold air is circulated and sent to the drying room to remove 50-60% of moist moisture.
In the cold air dryer, the cold air becomes a cross wind and strikes the entire mozuku uniformly, removing moisture and moisture from the mozuku evenly.
The method for producing a dry mosk according to claim 1, wherein the method undergoes the above-described steps.
[0017]
Thus, although it cools using cold air at an initial stage, this cold air prevents the decay of a mozuku and removes the moist moisture in a short time and on average.
[0018]
After the cold air drying, the temperature of the cold air dryer is set to 20 to 25 degrees, and the moisture of the mozuku is dried to 10 to 20%, thereby removing moisture from the hollow portion in the fiber and drying. It is a manufacturing method of dried mozuku.
[0019]
Thus, the drying time can be further shortened by switching from the cold air drying in the initial stage to the warm air drying.
[0020]
After drying with cold air, move the mozuku that has been air-dried at room temperature to a vacuum dryer, set the room temperature to about 40 degrees, and dry until the moisture is 5-10% while venting the air. It is a manufacturing method.
[0021]
In this way, the degree of dryness of the mozuku can be increased using a vacuum dryer, and various germs and the like that appear to be attached to the mozuku can be killed or removed.
[0022]
DETAILED DESCRIPTION OF THE INVENTION
Next, an embodiment will be described in which the method for producing a dry mosk according to the present invention is actually embodied. FIG. 1 is a flowchart showing a method for producing a dry mosk according to the present invention in the order of steps.
[0023]
As shown in FIG. 1, first, mozuku collected from the sea is washed with seawater, and the live mozuku is immediately packed in a can or the like and stored frozen (around 20 degrees below zero). Therefore, there is no need for salting and the freshness is maintained.
[0024]
As a pretreatment for drying, the mozuku taken out from the freezer is immersed in a water bath, naturally thawed at a water temperature, and immediately immersed in fresh water or weak alkaline water (electrolyzed water) and washed. Furthermore, remove germs and impurities with slightly acidic water. That is, the mozuku without germs is dried.
[0025]
Remove the impurities while slowly refluxing the wash water so as not to wash off the moisture of the mozuku. Although fresh water or weak alkaline water is used as the washing water, in order to kill germs adhering to the mozuku, it is further immersed in weak acidic water for about 10 minutes to enhance the sterilizing effect.
[0026]
Next, spread the mozuku on a spider or net and leave it for 10-20 minutes. Immediately after draining, dry with a cool air dryer. The freshness does not fall by using a cold air dryer.
[0027]
After draining, it is put into a cold air dryer, the temperature of the cold air is set to 10 to 15 degrees, and the moist moisture is removed by 50 to 60% by sending it to the drying room while circulating the cold air.
[0028]
In the cold air dryer, the cold air becomes a cross wind so that it uniformly strikes the whole mozuku and removes the moisture and moisture in the mozuku evenly. This cold air is most suitable for drying mozuku in the initial stage.
[0029]
Next, the temperature of the cold air dryer is set to 20 to 25 degrees, and drying is performed until the moisture content of the mozuku becomes 10 to 20%. At this stage, the temperature in the dryer is increased and drying is performed, but the cold air-dried mozuku is exposed to room temperature air to remove moisture in the hollow portion in the fiber and dry. This room temperature wind is the decisive factor for returning the mokes back in a short time when the dry mosk is returned with water.
[0030]
Next, the mozuku after drying at room temperature is transferred to a vacuum dryer, the room temperature is set to about 40 degrees, and the air is evacuated and dried until the water content becomes 5 to 10%.
When the mozuku is kept in a vacuum state for about 2 hours, air (oxygen) in the drying chamber disappears, so that the germs adhering to the mozuku are killed or removed, which is a very hygienic drying method.
[0031]
【The invention's effect】
The dried mozuku can be stored at room temperature for more than 1 year and can be stored for a long time.
[0032]
When processing into dried mozuku, salt removal work is omitted. (Do not use water).
[0033]
When dried mozuku is reconstituted with water, it has a crunchy texture like raw mozuku. (Mozuku taste, quality, nutrients are not lost),
[0034]
When returning dried mozuku, it takes about 1 minute for boiling and about 5 minutes for hot water (70-80 degrees). If soaked in water (about 20 degrees), it will return completely in 10-15 minutes. (Return is early)
[0035]
The dried mozuku is dried to 1/25 the weight of raw mozuku. If it is restored with water, it will return to its original amount and weight. (Easy to carry around and reduce transportation costs)
[0036]
From the above, the development of a new technique for drying mozuku has improved work efficiency and has great economic effects.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a flowchart showing a method for producing a dry mosk according to the present invention in order of steps.

Claims (1)

  Frozen preserved mozuku in a water bath and thawed naturally with water, immediately soaked in fresh water or weakly alkaline water (electrolyzed water) and washed immediately. Impurities are removed while refluxing, so that the germs adhering to the mozuku are killed, soaked in weakly acidic water for about 10 minutes to enhance the bactericidal effect, spread to cocoons, etc., and drained for 10-20 minutes. Put in the cold air dryer, set the temperature of the cold air to 10-15 degrees, send it to the drying room while circulating the cold air, remove 50-60% of mozuku's moisture, and set the temperature of the cold air dryer to 20-25 degrees , Mosuku was dried until the moisture content was 10-20%, and after removing moisture from the hollow portion in the fiber, it was transferred to a vacuum dryer and the room temperature was set to about 40 degrees C. Dry until 10% Method of manufacturing a dry mozuku, characterized in that that.

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