JP6211112B2 - Decomposition-processed food material and manufacturing method - Google Patents

Description

  The present invention relates to a decomposed food material and a method for producing the same, and more particularly to a decomposed food material with improved flavor and a method for producing the same.

  Traditionally, kelp and processed kombu products have strong sliminess derived from alginic acid, and alginic acid surrounds the plant tissue consisting of dietary fiber and has a protective effect against the degradation of dietary fiber, and it is very difficult to decompose There was a problem.

  Specifically, in the case of physically crushing kelp, in a state containing moisture, the tissue easily slips due to the slimming of alginic acid, and it was extremely inefficient to reach fine pieces.

  Although it can be crushed in the dried state, it has been difficult to pulverize it into a fine powder that does not feel rough due to the presence of alginic acid. Furthermore, even when powdered, there is a problem that slime occurs due to the hygroscopic effect of alginic acid, and the storage stability deteriorates.

  Therefore, conventionally, kelp and its processed products have been used for soup stock, and development of an effective utilization method of the residue has not been so much studied.

  As a method of utilizing this, there is also a method in which an enzyme that decomposes dietary fiber components such as cellulose constituting the plant body is directly acted, but due to the presence of alginic acid, the efficiency of decomposing dietary fiber components is extremely low. It was.

  There was also a method of decomposing and reducing the molecular weight of alginic acid surrounding plant tissues with alginic acid lyase, but a large amount of alginic acid lyase was required to degrade alginic acid until the influence of alginic acid disappeared, and the treatment time was prolonged. And it was unrealistic.

  In general, with respect to the problems caused by these alginic acids, there has been a method of decomposing plants after extracting and separating alginic acid in a solvent by water immersion or boiling treatment.

  However, in this method, free savory components such as amino acids and preferable scent components unique to refined kelp are removed at the same time as alginic acid in the course of water immersion and boiling treatment, and a flavorful kelp degradation product using this as a raw material Could not get.

  As described above, although kelp and processed kombu products themselves contain a lot of umami, flavor and nutritional components, they can be used as a flavored food material containing all of these without compromising taste. The problem of utilizing the entire processed product has not been solved.

  In these respects, several techniques that have been made in view of the above problems have been proposed in the past (see, for example, Patent Documents 1 and 2).

  That is, by extruding seasoned kelp fragments, in addition to the original taste of kelp, by adding other ingredients, it is molded into a sheet or raw noodle-like form that is excellent in texture and flavor and is mainly made of kelp. A technique relating to a method for producing a new food utilizing the whole kelp raw material is known (Patent Document 1).

  In addition, a technique is known in which water is extruded into seaweed powder, extruded, and further decomposed with dietary fiber-degrading enzymes to increase the degree of degradation of the whole seaweed and efficiently extract fucoidan (Patent Literature). 2).

JP-A 63-167768 JP 2008-266528 A

  However, in the technique of the above-mentioned Patent Document 1, although it is a technique for making whole kelp into food, it is necessary to perform a pretreatment such as seasoning kelp or adding other flavor raw materials. There is no mention of the flavor in the case of treatment, and it cannot be assumed that it is necessarily suitable for making a kombu itself as a flavor food material. In addition, it is described that the final product is formed into a sheet or raw noodle shape, and a natural kelp tissue is reconstituted with a polysaccharide such as alginic acid or laminarin contained in the kelp itself as a binder. It is assumed that the degradation of polysaccharides including alginic acid and other dietary fibers is low. Therefore, when only kelp is processed, due to the low decomposition rate, it is assumed that the above-mentioned rough foods and slime due to moisture absorption are not suitable for flavored food materials, and the problem has not been solved. .

  Further, in the case of the technique of Patent Document 2, the seaweed tissue is obtained from the fact that only seaweed is used as a raw material, the mixture is kneaded by an extruder, and the processed product is further decomposed by dietary fiber-degrading enzymes. The decomposition rate of is assumed to be high. However, this technology efficiently extracts fucoidan from this decomposed product, and since there is no consideration for maintaining the taste such as the flavor of seaweed, there is doubt about its suitability as a flavored food material. It seems that the remaining issues have not been solved.

  Therefore, the present invention has been made in view of the above-mentioned problems, and its purpose is to make use of the whole kelp and / or processed product thereof without sacrificing the taste, and the umami component, flavor component, and total nutrient component. It is to provide a decomposed food material containing the food.

  Another object of the present invention is to provide a decomposed food material with improved flavor and a method for producing the same.

  In order to achieve the above object, the present inventor has intensively studied the extruder and its processing conditions, and as a result, has found the present invention.

That is, the decomposition processed food material of kelp and / or processed kelp according to the present invention is a heat- extruded process and an enzyme-processed decomposed product of kelp and / or processed kelp, wherein the heated- extruder processed and enzyme-processed decomposed product. Contains free reducing sugar in the range of 8.4 mg / g to 40 mg / g .

Further, in a preferred embodiment of the kelp and / or processed kelp processed food material of the present invention, the heat- extruded and enzyme-treated decomposed product of the kelp and / or processed kelp is 9.8 masses of free alginic acid. It is characterized by containing in the range of % -40 mass%.

  In a preferred embodiment of the kelp and / or processed food product of kelp processed product according to the present invention, the extruder processed decomposed product of kelp and / or processed kelp product is in the form of powder.

  Moreover, in a preferred embodiment of the food material for decomposing processed kelp and / or processed kelp according to the present invention, the powdered kelp and / or processed product of processed kelp processed by an extruder has an average particle size of 100 μm or less. It is characterized by.

  Moreover, the food / beverage products of this invention are characterized by including the decomposition | disassembly processed food raw material of this invention.

Further, the method for producing a decomposed food material according to the present invention comprises a step of heat-treating kelp and / or processed kelp with a heating extruder, and the heat-treated kelp and / or processed kelp under the addition of an enzyme. A process for producing a decomposition-processed food material, characterized in that, in the heat treatment, the cylinder temperature of the extruder is 200 ° C to 350 ° C. Features.

  Moreover, in a preferred embodiment of the method for producing a degradation-processed food material of the present invention, the enzyme is cellulase, pectinase, glucanase, alginate lyase, β-glucosidase, protease, amylase, lipase, xylanase, hemicellulase, peptidase, plant tissue. It is at least one selected from the group consisting of disintegrating enzymes, and the cylinder temperature of the extruder is 20 to 80 ° C. in the step of processing with an extruder again after the addition of the enzyme.

  Moreover, in a preferred embodiment of the method for producing a degradation-processed food material according to the present invention, in the step of treating with an extruder again after the addition of the enzyme, an enzyme treatment is performed in which the enzyme is introduced into the extruder, and again in the extruder. It is characterized in that an enzyme is added to the discharged material that has been processed or extruded after the heat treatment, an enzyme dispersion treatment is performed using a dispersing means, and the discharged enzyme-added material is processed again with an extruder.

  Moreover, in the preferable embodiment of the manufacturing method of the decomposition | disassembly processing foodstuff material of this invention, the process by the said extruder is processed using two or more 8-8 axis | shaft co-rotating extruders, or 2 steps | paragraphs. It is characterized by being continuously processed by a tandem extruder having the above cylinder.

  Moreover, the manufacturing method of the decomposition-processed food powder of this invention is characterized by including the process of grind | pulverizing and drying the decomposition-processed food material obtained by the manufacturing method of the decomposition-processed food material of this invention.

  Moreover, in a preferred embodiment of the method for producing a decomposition-processed food powder of the present invention, the pulverization is any one selected from body milling, roll milling, stone mill milling, airflow milling milling, pin mill milling, or jet milling. It is characterized by the above method.

  Moreover, in a preferred embodiment of the method for producing a decomposition-processed food material of the present invention, the drying is performed by any one or more methods selected from fluid drying, vacuum drying, or an airflow crusher with a drying function. Features.

  Moreover, in a preferred embodiment of the method for producing a degradation-processed food material of the present invention, the degradation-process food powder obtained by pulverization and drying has an average particle size of 100 μm or less.

  Moreover, the method of improving the flavor of the food / beverage products of this invention is characterized by adding the decomposition processed food material of the kelp and / or processed kelp product of this invention to the food / beverage products.

  According to the decomposed food material of the present invention, kelp and / or processed products thereof can be efficiently obtained by performing an extremely short time extrusion process in a specific temperature range, or by further enzymatically treating the extruded product. Not only does it degrade and taste is not impaired, but also unpleasant taste such as odor and miscellaneous taste is eliminated and quality is improved. There is an advantageous effect that it is possible to provide an excellent flavored food material having an elegant kelp flavor derived from raw materials, which includes all excellent umami components, flavor components and nutritional components. Moreover, according to the decomposition-processed food material of this invention, there exists an advantageous effect that the taste improvement effect of food-drinks can be improved effectively by containing the said decomposition-processed food material in other food-drinks. .

  Decomposition-processed food material of kelp and / or processed kelp according to the present invention is an extruder-processed decomposition product of kelp and / or processed-kombu product, wherein the extruder-processed decomposition product contains 6 mg / g or more of free reducing sugar. It contains in the range of 40 mg / g. The decomposition processed food material of the kelp and / or processed kombu product of the present invention is a material decomposed by an extruder and contains free reducing sugar in the range of 6 mg / g to 40 mg / g. Usually, the presence of alginic acid makes it difficult to decompose kelp and / or processed kombu products, and a decomposed product having a good flavor could not be obtained. This is due to the fact that it was possible to realize a good food material for decomposition treatment while maintaining the scent component. Therefore, in the process of heat treatment with an extruder, a screw element with higher shearing force is selected. In the process of enzymatic degradation with an extruder, a screw element with higher retention is selected. Select a machine to increase the residence time, use as the enzyme to be used cellulase having the ability to decompose amorphous cellulose, and cellulase having the ability to decompose crystalline cellulose, and increase the amount of enzyme added Can further increase the degree of decomposition of the food material and enhance the taste component content and the effect of improving the taste, and from the viewpoint of improving the umami component, the free reducing sugar is in the range of 6 mg / g to 40 mg / g. , Preferably 7.6 mg / g to 40 mg / g, more preferably 10 mg / g to 40 mg / g A. That is, according to the present invention, by causing a strong disintegration force to act on the raw material structure by the extrusion process, it is possible to improve the strong cell wall decomposition, resulting in an increase in the ratio of reducing sugars, and consequently the raw material. The release of flavor-improving components such as umami components contained in tissues and aroma components peculiar to kelp can be promoted, and a remarkable taste-enhancing effect of a decomposed food material containing these can be imparted. In the present invention, the kelp and / or the kelp processed product conventionally includes the kelp from which the stock is taken out and / or the residue of the kelp processed product. Even if it is these residues and was conventionally disposed of, according to the extrusion treatment of the present invention, it is possible to further extract umami components. For example, after extracting kombu with hot water, there is a method of removing the residue (excluding the discarded material) and taking out the stock. However, the discarded kombu residue contains sufficient components, and the present invention removes the residue. It can be further decomposed to provide useful materials.

  In addition, the raw material kelp which can be used in the present invention is not particularly limited. For example, as an example of kombu, it is classified into the family of the Irregular plant phylum Brown algae Coleoptera, Macombu, Yayan Kombu, Hosome Kombu, Resibubu, Oni Kombu, Enaga Oni Kombu, Kukinaga Kombu, Enaga Kombu, Mitsuishi Kombu, Nagacomb, Gagara Kombu, Carafu Kombu, Chijimi Kombu, Caraft Trollo Kombu, Pea Kombu, Gohei Kombu, Hidaka Kombu, etc. Genus such as sage genus such as shark genus, black sage genus such as black squirrel That beforehand the genus, such as belongs Antokume genus Antokume, mention may be made of seaweed or the like contained in the Macrocystis genus belonging to the giant kelp.

  Moreover, it is not specifically limited about the processed kelp which can be used in this invention. For example, examples of processed kelp products include frozen kelp, salted kelp, dried kelp, baked kelp, boiled kelp, cut kelp, vinegar kelp, boro-kombu, battela kelp, simmered kelp, kelp tea, kelp-boiled stew The seasoned ones can be mentioned. In addition, examples of the residue of kelp and processed kelp products include kombu dashi and kelp extract extract residue (eg, kelp dashi stock), by-products during kelp processing (eg, boiled juice and / or stuffed this, attached Container (root)), and molding residue of processed kelp (for example, kelp milled material, cut kelp milled material and nail kelp).

  The kelp, the processed kelp product, and their residues may be used alone or in combination of two or more.

  In addition, the decomposition-treated food material in the present invention is added to the food as it is, or after being added, dispersed or dissolved in a liquid, or contained in a food or drink such as a seasoning, It is a concept that generically refers to food materials for the purpose of giving taste and other effects to enhance the palatability of foods or to season foods.

  Moreover, in the preferable embodiment of the decomposition-processed food material of the kelp and / or the processed kelp of the present invention, the extruder-processed decomposed product of the kelp and / or the processed kelp is 7.5% by mass to 40% by mass of free alginic acid. % Content. The reducing sugar and the extract are umami components, but alginic acid usually inhibits their elution. According to the present invention, alginic acid can be liberated efficiently by extrusion. From this point of view, the above-described kelp and / or the processed product of the processed kelp is preferably 8% by mass or more, more preferably 10% by mass to 40% by mass. Thus, in the present invention, by containing free alginic acid in the range of 7.5% by mass to 40% by mass by the extrusion process, as a synergistic effect, the non-surrounding material surrounding the raw material structure is protected by the extrusion process. If the free alginic acid polymer is not decomposed, it is possible to elute umami components such as reducing sugar and extract that were originally confined in the interior, and thus provide a new decomposed food material that has an effect of improving the taste. Can do. In addition, in the process of heat-processing with an extruder, by selecting a screw element having a higher shearing force, the degree of decomposition of the food material can be further increased, and the taste component content and the taste improvement effect in the subsequent process can be enhanced. .

  In a preferred embodiment of the kelp and / or processed food product of kelp processed product according to the present invention, the extruder processed decomposed product of kelp and / or processed kelp product is in the form of powder. Moreover, in a preferred embodiment of the present invention, the powdered kelp and / or the processed product of the kelp processed by the extruder has an average particle size of 100 μm or less. The average particle diameter can be measured using laser diffraction particle size distribution measurement as a method, for example, using SALD-200V ER (manufactured by Shimadzu Corporation) as an apparatus.

  Moreover, the food / beverage products of this invention are characterized by including the decomposition | disassembly processed food raw material of this invention. The degradation-treated food material of the present invention can efficiently liberate alginic acid, and as a result, flavor-improving components such as umami components due to reducing sugars, extracts, etc., and aroma components peculiar to kelp increase, and the degradation of the present invention The addition of the processed food material has an advantageous effect of improving the flavor and the like of the food and drink. It does not specifically limit as content of the decomposition | disassembly processed food material of this invention, Content by the usual methods, such as a seasoning, can be applied.

  Next, the manufacturing method of the decomposition | disassembly processing food material of this invention is demonstrated. The method for producing a decomposed food material according to the present invention includes a step of heat-treating kelp and / or processed kelp with an extruder, and extruding the heat-treated kelp and / or kelp-processed product again with the addition of an enzyme. And processing with a machine. In the present invention, the kelp and / or the kelp processed product conventionally includes the kelp and / or the kelp processed residue from which the dashi is taken out. Even if these residues are disposed of in the past, a large amount of flavor components that are not extracted by the conventional dashi collection method remain, and according to the extrusion process of the present invention, further umami components and This is because flavor-enhancing ingredients such as fragrant ingredients peculiar to kelp can be extracted. First, in the present invention, kelp and / or processed kelp is heat-treated with an extruder. The extruder is not particularly limited. In a preferred embodiment, in the heat treatment, the cylinder temperature of the extruder is 100 ° C. to 350 ° C. from the viewpoint of efficiently and effectively decomposing a strong cell wall without causing deterioration in quality such as scorching. Preferably, the temperature is 150 ° C to 350 ° C, more preferably 200 ° C to 350 ° C, and particularly preferably around 330 ° C.

  Next, in the present invention, further enhancing the flavor-improving components such as the umami component and the kelp-specific fragrance component of the decomposed food material prepared by disintegrating the strong plant tissue by the heat treatment step with an extruder. From the viewpoint of achieving the above, the heat-treated kelp and / or processed kelp product is treated again with an extruder under the addition of an enzyme. This is because the raw material in which the strong plant tissue is disintegrated by the heat treatment step in the extruder has been finely decomposed, and the enzyme action is remarkably easy to work. In a preferred embodiment, the enzyme is at least one selected from the group consisting of cellulase, pectinase, glucanase, alginate lyase, β-glucosidase, protease, amylase, lipase, xylanase, hemicellulase, peptidase, plant tissue disrupting enzyme. It is a seed. Furthermore, in a more preferred embodiment, since the structure of cellulose in plant tissue is diverse, cellulase having the ability to degrade amorphous cellulose, cellulase having the ability to degrade crystalline cellulose in order to further increase the degree of degradation , And using alginate lyase together, the amount of enzyme added can be increased. By these, a taste ingredient content and a taste improvement effect can be heightened. Further, in a preferred embodiment, the cylinder temperature of the extruder is from the viewpoint of operating at an optimum temperature at which the action of the added enzyme works most efficiently in the step of processing in the extruder again after the enzyme addition, 20-80 degreeC, More preferably, it is 45-65 degreeC. One advantage of the process in the extruder again after the addition of the enzyme is that it can be reacted in a very short time. That is, it usually takes tens of hours or hundreds of hours without an extrusion process, but can be performed in, for example, 20 seconds to 2 minutes by treating with an extruder again after addition of an enzyme. In addition, the enzyme deactivation condition may be 80 ° C. to 90 ° C. or more, but in order to perform reliable treatment from the viewpoint of the flow rate, about 130 ° C. is more preferable, and the outlet of the extruder for performing the enzyme treatment reaction In this case, the deactivation treatment may be performed by appropriately setting the temperature.

  Moreover, in the said heat processing process, it can extrude, adding water. The amount of water added is 0 to 200 parts by weight, preferably 0 to 150 parts by weight, more preferably 0 to 150 parts by weight with respect to 100 parts by weight of the kelp and / or processed kelp from the viewpoint of ensuring fluidity in the extruder. Is 0 to 100 parts by weight of water. The reason for setting it to 0 is that there is no need to add water from the beginning of the husk.

  Moreover, it is possible to extrude while adding water in the processing step in the extruder again with the addition of the enzyme. From the viewpoint of ensuring fluidity in the extruder and uniform dispersion of the enzyme, the amount of water added is 10 to 200 parts by weight of water, preferably 30 parts of water with respect to 100 parts by weight of the kelp and / or processed kombu products. -170 weight part, More preferably, it is 50-150 weight part of water. From the viewpoint of ensuring fluidity and uniform dispersion of the enzyme, it is better to increase the amount, and those having a high viscosity such as kelp can be extruded while adding water.

  Moreover, about the advantage of the enzyme treatment in an extruder, the process of heat-processing 100 to 350 degreeC with the extruder in this invention also by the method by the enzyme treatment by the conventional batch type (enzyme treatment outside an extruder). Since the plant material of the decomposition-treated food material obtained by the above method has collapsed, the time required for conventional enzyme treatment can be greatly shortened, the process can be made more efficient, and the enzyme under higher moisture The reaction can be performed, the enzyme dispersibility and reactivity are increased, and the reaction time can be lengthened to significantly increase the taste component content and the taste-improving effect. Another advantage of the process is that it is processed in a liquid or slurry form in the conventional batch method, so that a process for separating and recovering the processed product (for example, solid-liquid separation by a filter press or centrifugal separation and subsequent processes). However, the process by this extrusion process can recover the processed product as it is, and there is no need for a separate recovery process, and the process can be greatly rationalized. It is.

  The pressurization / non-pressurization in the extrusion process is as follows. In other words, the pressure during the extrusion process can be processed regardless of whether it is pressurized or non-pressurized, but when pressurized, the processed material expands when discharged from the outlet of the extruder, resulting in a large volume. Therefore, a complicated operation is required for the subsequent processing. On the other hand, when the treatment is performed under non-pressurization, the treated product is ejected in a volume that is almost the same as that before the treatment, so that a special operation is not required for the subsequent treatment, and the handling is easy and more preferable.

  Moreover, in a preferred embodiment of the method for producing a degradation-processed food material according to the present invention, in the step of treating with an extruder again after the addition of the enzyme, an enzyme treatment is performed in which the enzyme is introduced into the extruder, and again in the extruder. It is characterized in that an enzyme is added to the discharged material that has been processed or extruded after the heat treatment, an enzyme dispersion treatment is performed using a dispersing means, and the discharged enzyme-added material is processed again with an extruder. That is, in a preferred embodiment of the present invention, continuous enzyme treatment can be performed in which the enzyme is directly fed into the cylinder of the extruder in the step of treating with the extruder again after the addition of the enzyme. Further, in the present invention, in the step of processing again with the extruder under the addition of the enzyme, an enzyme is added to the discharged material after the heat treatment (the kelp and / or the processed kelp extruded after the heat treatment), The enzyme dispersion treatment can be performed batchwise using a dispersing means such as a general dry powder mixing machine such as a Henschel mixer, a ribbon mixer, a rocking mixer, and a nauter mixer, and the decomposition treatment can be performed in the extruder. In addition, in the process of enzymatic decomposition with an extruder, by selecting a screw element with a higher retention property, selecting an extruder with a larger number of shafts and lengthening the residence time, the taste component content and the taste-enhancing effect Can be increased.

  Moreover, in a preferred embodiment of the method for producing a decomposition-processed food material according to the present invention, the treatment by the extruder is a 2- to 8-shaft co-rotating extruder from the viewpoint of strict control of enzyme dispersibility and its deactivation temperature. From the viewpoint of centralizing these processes and improving the working speed, or to continuously process by a tandem type extruder having two or more stages of cylinders. Features. In the present invention, a 2-8-axis extruder or an extruder having two or more cylinders can be used as long as the heat-extrusion process is performed first and then the extrusion process is performed with the addition of enzyme.

  Next, the manufacturing method of the decomposition | disassembly process food powder of this invention is demonstrated. The manufacturing method of the decomposition-processed food powder of this invention is characterized by including the process of grind | pulverizing and drying the decomposition-processed food material obtained by the manufacturing method of the decomposition-processed food material of this invention. Although there is no particular limitation on the pulverization method, in a preferred embodiment of the method for producing the decomposition-processed food powder of the present invention, the pulverization is selected from body milling, roll milling, stone mill milling, airflow milling milling, pin mill milling, or jet mill It can be performed by any one or more methods. Also, the drying method is not particularly limited, but in a preferred embodiment of the method for producing a decomposed food material of the present invention, the drying is selected from fluid drying, vacuum drying, or an airflow crusher with a drying function. This can be done in one or more ways.

  Further, in a preferred embodiment, the decomposition-processed food powder obtained by pulverization and drying does not give a sense of incongruity to a meal due to an improvement in solubility and dispersibility when added to other foods and drinks and a rough texture. From this viewpoint, the average particle size is 100 μm or less. The average particle diameter can be measured using laser diffraction particle size distribution measurement as a method, for example, using SALD-200V ER (manufactured by Shimadzu Corporation) as an apparatus.

  Next, it will be as follows if the method of improving the flavor of the food / beverage products of this invention is demonstrated. The method for improving the flavor of a food or drink according to the present invention is characterized by adding the above-described kelp and / or the processed food material of the processed kelp according to the present invention to the food or drink. Regarding the kelp and / or the processed kelp and the decomposed food material, the description of the above-described decomposed food material of the present invention can be referred to as it is. Thus, the taste improvement effect of food / beverage products can be improved effectively by making the decomposition-processed food material of this invention contain in other food / beverage products.

  Examples of the present invention will now be described, but the present invention is not construed as being limited to the following examples. Moreover, it cannot be overemphasized that it can change suitably, without deviating from the summary of this invention.

<Test Zone 1: Examples 1-3>
First, long kombu was extruded at 90% water with a twin screw extruder at a cylinder temperature of 330 ° C using a twin-screw extruder, and then the enzyme was added to the discharged product in the following combination, and the mixture was put into the extruder again to determine the enzyme reaction temperature. Extrusion was performed at a cylinder temperature of 55 ° C. at 110% water, the re-discharged product was dried, and the free amino acid and extract content of the product obtained by grinding with an airflow grinder were compared. The reference example is a product obtained by subjecting long kelp to only heat extrusion.

  Example 1 is a product obtained by re-extruding Cellulase AC, Cellulase CG, Cellulase CG, Company pectinase SPG, and Company pectinase PTE from Shin Nippon Chemical Co., Ltd. with respect to Reference Example 1 and reextruding.

  In Example 2, Cellulase AC manufactured by Shin Nippon Chemical Co., Ltd., Cellulase CG manufactured by the same company, Pectinase SPG manufactured by the same company, and Glucanase TG manufactured by the same company were added to Reference Example 1, and reextruded.

  In Example 3, Cellulase AC manufactured by Shin Nippon Chemical Co., Ltd., Cellulase CG manufactured by the same company, Pectinase SPG manufactured by the same company, Pectinase PTE manufactured by the same company, and Alginate lyase manufactured by Nagase ChemteX Co., Ltd. were added to Reference Example 1. Extruded product. The results are shown in Table 1.

  As a result, it was observed that reducing sugars and extracts, which are components of konbu-dashi, increase as alginic acid that inhibits elution is liberated. Next, the decomposed food materials of Examples 1 to 3 obtained in Table 1 were added to in-house made kelp soup (4 times), and the sensory test was conducted in the form of Table 2 below.

  As a result, a clear superior difference was seen in the comprehensive evaluation in the enzyme-added section than in the case of only the temperature treatment.

<Test Zone 2: Examples 4-7>
Next, true kelp was extruded with a twin screw extruder at 90% water and cylinder temperature of 330 ° C, and then the enzyme was added to the discharged product in the following combination, and the mixture was put again into the same extruder for the enzyme reaction temperature. Extrusion was carried out at a cylinder temperature of 55 ° C. with a water content of 55%, and the re-discharged product was dried, and the free amino acid and extract content of the product obtained by pulverization with an airflow crusher were compared. Comparative Example 1 is a product obtained by simply crushing true kelp.

  In Example 4, Comparative Example 1 was only subjected to the heat extrusion treatment. In Example 5, Cellulase AC made by Shin Nippon Chemical Co., Ltd., Cellulase CG made by the same company, Pectinase SPG made by the same company and Glucanase TG made by the same company were added to the product of Example 4 and reextruded.

  Example 6 is a product obtained by adding cellulase AC, glucanase TG, and glucosidase BGA manufactured by Shin Nippon Chemical Co., Ltd. to the product of Example 4 and performing a re-extrusion process. In Example 7, Cellulase AC manufactured by Shin Nippon Chemical Co., Ltd., Cellulase CG manufactured by the same company, and Glucanase TG manufactured by the same company were added to Example 4 and reextruded.

  As a result, it was observed that reducing sugars and extracts, which are components of konbu-dashi, increase as alginic acid that inhibits elution is liberated. In addition, as a result of analysis by SPME method, a decrease in hexanal, which is a factor of the odor characteristic peculiar to kelp, was also observed. Note that “Cont.%” Indicates “%” for the comparative example 1. Next, the decomposed food materials of Examples 4 to 7 obtained in Table 3 were added to the in-house local chicken stock, and the sensory test was conducted in the form shown in Table 4 below.

  As a result, a clear superior difference was observed in the comprehensive evaluation in the enzyme-added section (Examples 4 to 7) than in the simple pulverized product (Comparative Example 1).

<Test Zone 3: Example 8>
Next, after extruding Hidaka kelp with 90% water and a cylinder temperature of 330 ° C in a twin-screw extruder, the enzyme was added to the discharged product in the following combination, and the mixture was put into the extruder again, and the enzyme reaction temperature was adjusted. For this reason, extrusion was performed at a cylinder temperature of 55 ° C. with a water content of 55%, the re-discharged product was dried, and the free amino acid and extract content of the product obtained by pulverization with an airflow pulverizer were compared. Comparative Example 2 is a product obtained by simply crushing Hidaka kelp. The reference example 2 is the thing which performed only the heat extrusion process to the thing of the comparative example 2.

  In Example 8, Cellulase AC manufactured by Shin Nippon Chemical Co., Ltd., Cellulase CG manufactured by the same company, and Glucanase TG manufactured by the same company were added to Reference Example 2, and reextruded.

  As a result, it was observed that reducing sugars and extracts, which are components of konbu-dashi, increase as alginic acid that inhibits elution is liberated. In addition, as a result of analysis by SPME method, an increase in hexanal, which is a cause of the odor characteristic of kelp, was observed. Note that “Cont.%” Indicates “%” for the comparative example 2. Next, the decomposition processed food material of Example 8 obtained in Table 5 was added to the in-house chicken stock, and the sensory test was performed in the form of Table 6 below.

  As a result, in the comprehensive evaluation, a superior difference was observed in the enzyme-added section than in the simple pulverized product. Hexanal showed a tendency to increase, but it was confirmed that the taste was harmonious as a whole without the odor exceeding that of the untreated product.

  As described above, according to the present invention, the kelp and / or the processed product thereof is decomposed with high efficiency by performing an extremely short time extrusion process in a specific temperature range, and further by subjecting the extruded product to an enzyme treatment, and thereby exhibiting taste. In addition to eliminating unpleasant tastes such as odor and miscellaneous taste, quality is improved, and the whole kombu is used, and there is no influence of roughness and viscosity, and it has excellent solubility, It has been found that a flavored food material having a refined kelp flavor derived from raw materials, including all flavor components and nutritional components, can be provided. Moreover, it turned out that the method of improving the taste improvement effect of food-drinks effectively can be provided by making the decomposition-processed food material of this invention contain in other food-drinks. Moreover, by including the decomposition-processed food material of the present invention in other foods and drinks, it is possible to impart and / or enhance a preferable kelp flavor to foods and drinks without increasing the viscosity and rough texture. It was newly discovered that the stimulation of organic acids can be alleviated and that the salinity can be reduced.

  In recent years, it has been required to extract and effectively use ingredients contained in food as much as possible, and the degradation-processed food material of the present invention that can utilize the whole food can be applied in a wide range of fields.

Claims (14)

A heat- extruded and enzyme-treated decomposition product of kelp and / or processed kelp, wherein the heat- extruded and enzyme-treated decomposition product contains free reducing sugar in the range of 8.4 mg / g to 40 mg / g. Decomposition-processed food material for kelp and / or processed kelp characterized by The hump and / or heat treatment with the extruder and enzyme treatment degradation products of kelp workpiece, kelp according to claim 1, characterized in that it contains free alginate in the range of 9.8% to 40% by weight and Decomposable processed food material for processed kelp. The decomposition processed food material according to claim 1 or 2, wherein the heat- extruded and enzyme-treated decomposition product of the kelp and / or the processed kelp product is in a powder form. The decomposition process of the kelp and / or the processed kelp according to claim 3, wherein the powdered kelp and / or the processed kelp processed by the heat- extruding apparatus and the enzyme-processed decomposition product have an average particle size of 100 µm or less. Food material.   Food / beverage products containing the decomposition processed food material of the kelp and / or the processed kelp according to any one of claims 1 to 4. A step of heat-treating kelp and / or processed kelp with a heating extruder, and a step of processing the heat-treated kelp and / or processed kelp with an extruder again under the addition of an enzyme. A method for producing a decomposed food material, characterized in that, in the heat treatment, a cylinder temperature of the extruder is 200 ° C to 350 ° C.   The enzyme is at least one selected from the group consisting of cellulase, pectinase, glucanase, alginate lyase, β-glucosidase, protease, amylase, lipase, xylanase, hemicellulase, peptidase, and plant tissue disrupting enzyme. The process according to claim 6, wherein the cylinder temperature of the extruder is 20 to 80 ° C. in the step of processing again with an extruder. In the step of processing with the extruder again after the addition of the enzyme, the enzyme treatment is performed by introducing the enzyme into the extruder, and the enzyme is applied to the discharged product that is processed again with the extruder or extruded after the heat treatment. The method according to claim 6 or 7 , wherein an enzyme dispersion treatment is performed using a dispersing means, and the enzyme-added discharge product is treated again with an extruder. The processing by the extruder is to be processed by using two or more 2 to 8 axis co-rotating extruders, or to be continuously processed by a tandem type extruder having two or more cylinders. 9. A method according to any one of claims 6-8 , characterized in that Manufacturing method of decomposing food powder decomposition treatment food material obtained by the method according to any one of claims 6-9, characterized in that it comprises a milling and drying processes. The method according to claim 10 , wherein the pulverization is performed by any one or more methods selected from body milling, roll milling, stone mill milling, airflow milling milling, pin mill milling, and jet milling. The method according to claim 10 , wherein the drying is performed by any one or more methods selected from fluid drying, vacuum drying, or an airflow crusher with a drying function. The method according to claim 11 or 12 , wherein the decomposed food powder obtained by the pulverization and drying has an average particle size of 100 µm or less. A method for improving the flavor of a food or drink, comprising adding the decomposition-treated food material of the kelp and / or processed kelp according to any one of claims 1 to 4 to the food or drink.