JPS5811187B2 - Mixtures or adhesives of seaweed and various substances - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides at least a portion of potassium or soda by bringing into contact with seaweed a citrate, tartrate, malate, etc. of potassium or soda, either alone or in a mixture, adjusted to a desired pH. is a hydrophilic seaweed, mixed with or adhered to it with fish roe, fish meat, processed fish meat products, meat or processed meat products, or other foods, and the mixture or adhered product is mixed with water-soluble calcium salt or aluminum. By contacting with salt or iron salt, etc., at least a part of the hydrophilic seaweed is changed to poorly water-soluble, and the mixture and the adhesive are not easily physically separated or separated and dispersed, and the seaweed and various species are This case concerns the production of mixtures or adhesives with substances.

Next, the present invention will be explained in more detail.

A citrate, tartrate, malate, etc. of potassium or soda, alone or in a mixture, adjusted to an arbitrary pH (hereinafter simply referred to as a hydrophilic agent) is brought into contact with seaweed, and at least a portion of the seaweed is heated. The method for converting seaweed into hydrophilic seaweed is based on "Hydrophilic seaweed and method for producing the same" which has already been filed by the present inventor.

Therefore, the invention of the present application largely relies on the "hydrophilic seaweed and method for producing the same."

In other words, the details of the "hydrophilic seaweed and the method for producing the same" include contacting seaweed with sodium citrate, sodium tartrate, or sodium malate alone or in a mixture in the presence of moisture to transform the seaweed into hydrophilic seaweed. The present invention relates to a method for producing hydrophilic seaweed, which is characterized by:

Various embodiments of the present invention in which sodium citrate, sodium tartrate, or sodium malate, alone or in combination, are brought into contact with seaweed in the presence of moisture are as follows.

It is sufficient to use commercially available sodium citrate, sodium tartrate, or sodium malate (hereinafter referred to as chelating agent).

Although the presence of impurities does not have much of an effect on the effects of the present invention, when hydrophilic seaweed is used in foods, the quality of impurities must be carefully considered.

The method of using the chelating agent depends on the aspect of the seaweed, but it is preferable to dissolve it in water to produce hydrophilic seaweed in a more homogeneous manner.

The amount of the chelating agent used varies depending on the type of chelating agent or the type of seaweed, growth rate, freshness, and physical properties of the desired hydrophilic seaweed.

Therefore, it is preferable to determine the concentration and amount used by conducting a small experiment on the physical properties of the target hydrophilic seaweed.

For reference, 100g of dried makonbu
On the other hand, if 0.5 to 2 g of chelating agent is added to 300 cc of water, a hard paste of hydrophilic seaweed will be collected.

In this case, sufficient kneading is required.

2) If 100 weight of dried makonbu is hydrated, it will generally be around 700 weight.

It is also closely related to the aqueous solution concentration.

That is, when the whole seaweed is made into a solution or paste, an aqueous solution with a chelate concentration of 0.1% or less is sufficient to achieve the purpose.

However, stirring or mechanical kneading is required.

Also, when applying a chelating agent as an aqueous solution to the surface of seaweed,
The concentration of the chelating agent aqueous solution is preferably 1% or more.

Mixed use of chelating agents is often used in the case of natural chelating agents, so mixed use was also developed in the present invention.

There are two main methods for contacting seaweed with a chelating agent.

Next, two examples of this aspect will be described.

■ A calculated aqueous solution or crystals of a chelating agent is added to the original or cut form of water-containing kelp mixed with appropriate moisture, and the mixture is left to stand, stirred, or milled to form hydrophilic seaweed.

(2) Applying an aqueous solution or crystals of a chelating agent to the surface of water-containing kelp to make at least a portion of the surface hydrophilic seaweed.

That is, there are two methods: a method in which the entire seaweed is made into a solution or a paste, and a method in which the surface of the seaweed is made hydrophilic to partially make it into a solution or a paste.

Two to three main types of seaweed are typically used in each category for use in the present invention.

(Note) Since there are many different types of seaweed, we chose commonly known seaweeds.

Red algae such as Asakusa nori, Sargassum, etc., and algae such as Futomozuku, Macomb, Aran, Wakame, Hijiki, Sargassum, etc. Green algae such as Acrophylla japonica, Sargassum, etc.

In addition, although the mixing of different species is almost unthinkable on a large scale, seaweeds that are washed up on beaches indiscriminately are also subject to the present invention, so the following mixed seaweeds were assumed and carried out in the present invention. .

■ Red algae and seaweed) or algae; ■ Red algae and seaweed; red algae, and algae; Cutting can be done freely, but it is better to make the sizes uniform during the hydrophilization process to obtain a uniform hydrophilized product.

In carrying out the present invention, the amount of water present in seaweed and hydrophilizing water varies and is changed depending on the following conditions.

(2) Type of seaweed, growth rate, moisture content, freshness, etc.
Based on the physical properties of the desired hydrophilic material, as described above, it is difficult to specify the appropriate amount of water.

Therefore, it is preferable to determine the required water content in advance through a small experiment based on the physical properties of the desired hydrophilic seaweed.

For reference, in the case of Macomb, etc., approximately 1 of the weight of water content
Creamy hydrophilic seaweed is obtained with 0 times the amount of water.

If the moisture content is less than that, a hard clay-like paste will be obtained.

In the present invention, at least a portion of the seaweed can be made hydrophilic by bringing into contact with the seaweed a citrate, tartrate, malate, etc. of potash or soda, which is adjusted to an arbitrary pH, alone or as a mixture. mixed with or brought into contact with fish roe or fish meat or processed fish products or meat or processed meat products or other foods based on the product, and the mixture or adhesive is treated with water-soluble calcium salts, aluminum salts, or iron salts. The contents of each step of changing at least a portion of the hydrophilic seaweed to be poorly water-soluble by contacting with water are as follows.

(a) Fish eggs Kazunoko, Shishamoko, Codfish,
Sujiko, crab, caviar, sea urchin, sumac, etc.

Mixing: Make the whole seaweed hydrophilic, mix it with ``Kazunoko'', ``Shishamonoko'', ``Tarako'', etc., shape it appropriately, and soak it in a calcium chloride aqueous solution to obtain a mixed coagulum of fish roe and seaweed. do.

In this case, the mixing ratio of seaweed and fish roe can be freely changed depending on the texture and purpose.

The amount of calcium chloride solids in the calcium chloride aqueous solution depends on the water content of the mixture, the degree of water resistance, texture, etc., but in general, a practical concentration of 0.1 to 3% at the end of each contact is practical. However, it is preferable to determine the optimum immersion concentration by small experiments.

Adhesion If you want to make the seaweed surface or a part of it hydrophilic and attach ``Kazunoko'', ``Shishamonoko'', ``Kaniko'', ``SujikoJ'', etc. to it, or if you want to thicken the fish roe layer, apply a small amount. A mixture of hydrophilic seaweed or aqueous sodium alginate and fish roe was attached to the surface of the hydrophilized seaweed, and then immersed in a calcium chloride aqueous solution (under the same conditions as for the mixing described above) to make the fish roe adhere to the seaweed. Obtain fish eggs and seaweed adhesive.

(b) Fish meat White fish is suitable as a material for the method of the present invention.

Although the adhesion strength of lipid-rich fish is lower than that of white meat, it still achieves its purpose in practical terms.

The fish mainly used in carrying out the present invention are as follows.

Horse mackerel, flounder, sardine, mackerel, salmon, chicken Shin, carp, etc.

Also, its usage is as a piece of meat with the outer skin removed. (fillet) or cut into strips.

Mixing Make the entire seaweed hydrophilic and add ``Aji'' and ``Aji'' to it.
A mixture of small pieces of meat such as sardines and herring is shaped into an appropriate shape and immersed in an aqueous calcium chloride solution to collect a mixed coagulated product of fish meat and seaweed.

In this case, the mixing ratio of seaweed and fish meat is The texture can be changed freely depending on the purpose.

The amount of calcium chloride solids in the calcium chloride aqueous solution depends on the moisture content of the mixture, the degree of water resistance, texture, etc., but in general, it is practical to set the concentration at the end of each contact to 0.1 to 3%. However, it is preferable to determine the optimum immersion concentration through small experiments.

Adhesion The seaweed surface or a part thereof is made hydrophilic, and the skinned fish fillet is adhered to it, and after a while, it is immersed in an aqueous calcium chloride solution to obtain an adhesive between the seaweed and the fillet.

Alternatively, fish fillets are immersed in a hydrophilic agent for a while, drained, and bonded to seaweed that has not been hydrophilized, and left to stand, or immersed in a calcium chloride aqueous solution to create an adhesive between seaweed and fillets. obtain.

Further, all the seaweed is turned into a hydrophilic paste, applied to the surface of the fillet, and immersed in an aqueous calcium chloride solution to obtain an adhesive between the seaweed and the fillet.

(c) Processed fish products Kamaboko, chikuwa, hanpen, fish ham, sausage, etc.

Mixing The seaweed as a whole is made hydrophilic, and the processed fish meat is mixed with it in small pieces, and the formed pieces are immersed in a calcium chloride aqueous solution to obtain a mixed coagulation of the processed fish meat and seaweed.

Note: For calcium chloride aqueous solutions, etc., see mixing in section (a).

Adhesion Make the seaweed surface or a part thereof hydrophilic and adhere it to the surface of the processed fish meat product, and leave it to stand or immerse it in an aqueous calcium chloride solution to obtain an adhesive between the seaweed and the processed fish meat product.

In addition, an adhesive of seaweed and processed fish meat is obtained by applying a hydrophilic agent to the surface of the processed fish meat product to make the surface hydrophilic, or by adhering untreated seaweed and leaving it to stand, or by immersing it in an aqueous calcium chloride solution. do.

Alternatively, the entire seaweed can be made into a hydrophilic paste, applied to a processed fish product, and immersed in an aqueous calcium chloride solution to collect the adhesive between the seaweed and the processed fish product.

b) For calcium chloride aqueous solutions, etc., see section (a) Mixing.

(d) Livestock meat and processed meat products Livestock meat, ham, sausage, bacon, etc.

Mixing The whole seaweed is made hydrophilic, mixed with animal meat pieces, ham pieces, etc., and then formed into an appropriate shape and immersed in an aqueous calcium chloride solution to obtain a mixed coagulation of animal meat or processed meat products and seaweed.

(b) For calcium chloride aqueous solutions, etc., refer to (a) Mixing.

Adhesion Make the seaweed surface or a part of it hydrophilic, adhere animal meat or meat products to it, and leave it for a while, or immerse it in an aqueous calcium chloride solution to obtain an adhesive of seaweed and animal meat or animal meat products.

Alternatively, a hydrophilic agent is applied to the surface of the meat or meat products to make the surface hydrophilic, or untreated seaweed is adhered and left to stand, or seaweed and meat or meat products are immersed in an aqueous calcium chloride solution. Obtain adhesive.

Or, make the entire seaweed into a hydrophilic paste.

An adhesive of seaweed and animal meat or meat products is obtained by applying the adhesive to livestock meat or livestock meat products and immersing it in an aqueous calcium chloride solution.

(1) Other foods related to plant seeds and fruits (e) Sesame seeds, beans, beans, and mixtures of various spices Same operating conditions as in section a, etc.

Adhesion Same operating conditions as in section a.

However, beans, etc. should be steamed in advance. Then it is effective.

Since it is impossible to enumerate other groups, representative ones will be measured to show that the present invention has a wide range of effects.

Cheese, taupe, Koya taupe, tamagoyaki, yokan, udon, spaghetti, carrots, chiso leaves, shiitake mushrooms.

Other related groups can be mixed and bonded freely, but
The effectiveness of the adhesive system is a significant feature of the present invention.

That is, the whole seaweed is made into a hydrophilic paste and applied or applied to leaves of cheese, taupe, and chiso, and then immersed in a calcium chloride aqueous solution under the mixing conditions of (a) to create various new foods with seaweed attached as a surface coating. can be obtained.

The following are some cross-sections of what was surveyed.

(1) Cheese is made of cheese on the inside and seaweed on the outside.

(2) Taupe has a taupe interior and seaweed exterior.

13) Tamagoyaki has an egg inside and a seaweed exterior.

4) "Udon" has a white circle inside and seaweed around the outside.

(5) Chiso leaves have green linear insides and seaweed on the outside.

By the method of the present invention, the mixture or adhesive mixture of seaweed and various substances is treated so as not to be easily physically separated or separated or dispersed, and the effects are as follows. be.

When the end of a strip of 1cm wide and 10cm long, which is called a natural ``roe-bearing young bud'', is rotated about 5mm in treated water at 200R, P, M, the area ratio of fish roe that is resistant to attachment increases. 80% or more is removed.

In the method of the present invention, that is, in which "Kazunoko" or "Shishamonoko" was adhered to seaweed, there was no peeling at all even under the above experimental conditions.

Also, as a result of peeling or dispersion experiments in fresh water and salt water, natural "Komochi Wakame" was found in fresh water and salt water (as NaCl).
%) Among them, kelp and fish eggs gradually peel off, but the adhesive of seaweed and "Kazunoko" produced by the method of the present invention can be used in fresh water,
It showed completely stable physical properties even in salt water.

That is, as an example, when comparing the adhesive strength between the method of the present invention and the natural "komochi rofu or young bud", the adhesive strength between the roe and fish roe is as follows.
It can be seen that the method of the invention is extremely effective.

The details of the present invention have been described above, and the features of the present invention are as follows.

(1) The method of the present invention is based on the inventor's previous application titled "Hydrophilic seaweed and its production method," but it has practicality based on applicability that is as good as that of the previous application. be.

That is, this is a novel method for producing a food mixture or adhesive by mixing or adhering seaweed and various substances.

(2) By mixing or adhering seaweed with various substances, the limited range of foods can be diversified, and at the same time, seaweed, which is an important resource of the sea, can be used effectively and appropriately.

(d)1) The seaweed used in the examples is saturated and swollen with water.

(2) In the examples, the appearance of "kazunoko" and the like is described as "barako" to explain that it is in the form of loose grains.

(3) In the examples, the following expressions are used to express the surface area of seaweed and fish fillet, including 3 (cm) x 7 (cm).

The average value is 3 (cm) when the practical width is 2 cm to 4 cm.
), and the length is taken from the 2cm point to the 4cm point to give 7(c
m), so 3 (cm) x 7 (cm) is expressed as the surface area.

(4) The amount of seaweed used during the implementation is greater than the amount required for adhesion and mixing, because it is suitable for various aspects of hydrophilization.

Example 1 A mixture of shishamono roe (rose) and seaweed (mixture) caulking (
Mix 1 kg of water, saturated swelling), 500 cc of water, and 30 g of sodium citrate, leave it at 20°C for about 5 hours, thoroughly crush it with a crusher, and strain it with a cloth.
Obtain hydrophilic caulking.

Reservation 500g of the hydrophilic caulked shishiyamono
After adding and mixing thoroughly, spread it on a suitable flat plate to a thickness of 1 m.
After stretching it flat in about m, there is enough 1%
Immerse in calcium chloride aqueous solution for about 5 hours.

After about 5 hours, the soaked product is taken out and thoroughly washed with water to complete the process of mixing shish, mushrooms, and seaweed.

Then, a mixture of shish, mushrooms, and seaweed is obtained.

Actual rolling example 2 Adhesive of seaweed and cut mochi (full surface adhesion) Add 50 ec of water and 3 g of sodium citrate to 100 g of seaweed (water, saturated swelling), leave for 2 hours, and crush to make a paste.

The paste is applied to an average thickness of 0.1 to 0.2 mm over the entire surface of a cut rice cake measuring 1.5 cm thick, 5 cm long, and 7 cm wide, and then immersed in a 1% aqueous calcium chloride solution for about 1°.

After about 10 minutes, the hindlimb paste was removed and washed with water to complete the process of adhering the seaweed to the cut rice cake, and the entire surface of the seaweed was adhered to the cut rice cake.

Claims (1)

[Claims] 1. When producing a mixture or adhesive by mixing or adhering seaweed and trial substances, citrate, tartrate, malate, etc. of potassium or soda can be adjusted to a desired pH, either alone or in combination. By bringing the adjusted material into contact with seaweed, at least a portion thereof becomes hydrophilic seaweed, and fish roe, fish meat, processed fish meat products, meat, processed meat products, or other foods based on it are mixed with or adhered to. , the mixture or the adhesive is brought into contact with a water-soluble calcium salt, aluminum salt, iron salt, etc. to change at least a part of the hydrophilic seaweed into a poorly water-soluble one, so that the mixture and the adhesive can be easily physically 1. A mixture or adhesive of seaweed and various substances, which is produced in such a manner that they do not separate or separate and disperse.