JPS5841824B2 - Kelp pickles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to kelp pickles made by soaking and impregnating raw kelp in a seasoning solution.Specifically, kelp pickles have been attracting attention domestically due to the depletion of marine resources in recent years, and have recently been produced in the Tsuyu region of Hokkaido. In kelp farming, a large amount of raw kelp is thinned out in early spring to ensure the uniform growth of high-quality kelp, and is pretreated as a raw material for pickles in its raw state, and then immersed in the required seasoning solution to create a new kelp pickle. It provides:

Conventionally, kelp as an edible marine product has been edible since ancient times as a marine species rich in nutritional value.

However, it is mostly used as dried kelp to be added to soup stock, and some other uses are limited to confectionery such as kelp arare, and conventionally, it has not been compared with its inherent nutritional value. Therefore, its scope of use is relatively narrow and lacks diversity, and its processing means are naturally high-temperature processing methods such as heating drying and boiling during food processing or cooking.

The present invention was made in consideration of the above-mentioned circumstances, and by using low-temperature processing that breaks the conventional concept, raw kelp that retains the nutrients and color of its native state is used as the main body of pickles, and a new kelp that is made soft and has an excellent texture. The aim is to enrich the general diet by providing pickles.

Furthermore, another object of the present invention is to utilize edible marine resources and promote the kelp aquaculture industry.

That is, in the above-mentioned kelp cultivation, a huge amount of thinned raw kelp, which is thinned from densely grown kelp as an essential treatment, is produced in the cultivation area.

However, the drying process to utilize them requires a considerable amount of man-hours and is costly, so the thinning process is inevitably avoided, and most of the thinned raw kelp is discarded.

Therefore, despite the merits of kelp cultivation as seaweed cultivation, there are deficiencies that make it difficult to spread in practical terms.

The present invention utilizes the thinned raw kelp as it is as a raw material for pickles, and provides an effective method for consuming thinned raw kelp, which has been an issue in the field, and promotes the use of marine resources and the further spread of kelp cultivation. This is what we aim to do.

Hereinafter, the present invention will be described. The gist of the present invention is a kelp pickle made by impregnating raw kelp softened by pre-treatment with a seasoning liquid.

To explain in detail by quoting the manufacturing method of the example (numbers are given according to the processing order and the steps are indicated by arrows) (1) Harvesting → Salting (For preservation, add salt and put a weight on it for 4 to 5 days. Dehydration)→storage (-5°C to 0°C), the above is done at the production site.

(2) Pre-processing by either cutting (appropriate dimensions according to the container, such as bottle filling) → washing → desalination under running water (approximately 20 to 60 minutes) → draining, or washing → desalination under running water → draining → cutting. conduct.

In order to maintain the natural state until the next processing, 1
The temperature is maintained at 5° C. or lower (0 to 5° C. is most preferable in terms of workability and product uniformity).

(3) As a softening treatment, for 1.0 of water: ・Sodium glutamate: 0.12 to 0.2 ・Glycine: 0.
12~0.2・Sodium acetate: 0.04~0.084
In each case, the sample is immersed in a treatment solution with a weight ratio of 20° C. or lower.

This softening process: - Makes raw kelp soft - Maintains the natural color of kelp - Turns yellowish kelp, which changes color over time, to green - Dehydrates kelp - Intensifies the seasoning - Preservability after completion The purpose of this treatment is to improve
Soak for 60 minutes or at 5°C for 80 minutes (10
℃ x 60 minutes is optimal, and the time may be slightly longer by replacing glycine with L-alanine).

In addition, known to enhance greening and improve taste and storage stability,
- Adding a small amount of malic acid, sodium malate, and sodium metaphosphate will be even more effective, and it is also good to add salt, umami seasonings, etc. as appropriate for the purpose of flavoring.

The specific treatment liquid according to one example is as follows (all weight ratios are based on water: 1.0).

Sodium glutamate: 0.18, di-glycine 0.15,
Sodium acetate: 0.06, malic acid di-0.004, sodium malate: 0.006, salt: 0.01, other natural flavor seasonings such as bonito: 0.07, the above and water 1
．． pH: 6.0° (4) Draining treatment (after soaking, preferably about 6 hours 5
(Keep the temperature below ℃ and drain thoroughly).

(5) Fresh kelp, which has been immersed in a seasoning solution for about 3 days or more and subjected to the softening treatment, is impregnated with the seasoning solution and seasoned.

That is, the whole kelp is uniformly and sufficiently impregnated with the seasoning liquid by dipping.

Therefore, each pickle is uniquely seasoned with a seasoning liquid that is freely selected and mixed according to taste, resulting in extremely soft and flavorful kelp pickles with natural colors.

Note that the amount of seasoning can be used according to preference, but the following are preferred as specific examples.

Seasoning liquid A (kimchi style) (for 18 kg of raw kelp) KnK < 240 f,, ginger 120? , Neki120
0f, onion 960? , powdered chili pepper 3601, salted krill 360S', salt 300v, liquid sugar 600ft, brewed vinegar 1200cc, sugar 600v1, soy sauce 120CC1
Water 600CC1 Natural Umami Seasoning 4201, PH4.0゜Seasoning Liquid B (Sea Vinegar Pickles) (Raw Kelp 18k)
(per g) 4500cc water, 3608e soy sauce, 1540cc amino acids, 28cc acetic acid, 36z1 citric vinegar
Malic acid 32t1 Sodium fumarate 54f? , brewed vinegar 54
0 CC, sugar 360f, starch syrup 630P, monosodium glutamate 721, natural sweetener 3.61, a mixture of the above.

Note that apples, pears, etc. may be added to seasoning liquid A to impart flavor and improve texture, and sorbic acid or a natural preservative may be added to improve preservability.

(6) Shipping processing such as bottling, packaging, and vacuum packaging.

The above is completed.

To further explain the above-mentioned softening treatment in the present invention, by immersing the above-mentioned three-part warm aqueous solution of monosodium glutamate, glycine, and sodium acetate, "texture" and "texture" similar to "raw wakame" can be obtained. It is possible to obtain flexible raw kelp that has the following properties and is free from salt.

That is, the present invention softens raw kelp, which is said to be hard and has a bad texture, and creates a ``shaky'' texture similar to ``raw wakame,'' which is generally preferred for its good ``texture'' and ``touch,'' by adding salt. This is intended to reduce the amount of sodium acetate obtained by trial and error by adding sodium glutamate, which has a slow softening effect, to glycine, which has a fast softening effect, to prevent rapid softening. The addition has the unique effect of softening raw kelp with a high moisture content into raw kelp with a texture and texture similar to "raw seaweed."

Since the softening treatment described above is carried out at a low temperature of about 20° C. or lower, it is possible to produce softened raw kelp with low salt content without losing the nutrients and natural color inherent in kelp.

Therefore, the kelp pickles of the present invention obtained by soaking the softened raw kelp in an appropriate seasoning solution have extremely low salt content, an excellent natural green color, and excellent texture and texture. It is possible to provide a new food, kelp pickles, which has kelp and nutrients and has kelp itself as the main pickle.

As described above, the present invention has the useful effect of promoting the utilization of raw kelp as a useful edible marine product, improving and diversifying the general diet, and contributing to solving problems in the cultured kelp industry.

Claims (1)

[Claims] 1. A kelp pickle characterized in that desalted raw kelp is softened by immersing it in a mixed aqueous solution of monosodium glutamate, glycine, and sodium acetate at approximately 20°C or lower, and then impregnated with a seasoning liquid. .