JPS5948978B2 - Method of manufacturing food containing mozuku - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a tsukdani-like food containing mozuku.

Mozuku is a seaweed belonging to the family Mozuku, which is an extremely sticky filament, and is widely eaten raw as vinegar.

Mozuku is prized by many lovers for its unique flavor and texture.

However, since the conventional cooking method uses raw mozuku, its usage is limited and has only been used as an accompaniment to alcoholic beverages.

Therefore, the present inventor conducted various trial production studies on a method of processing mozuku as it is, which has the unique flavor and texture of mozuku, and obtaining a food that can be stored and enjoyed at any time. Focusing on making it into a crab-like food, we considered its production. Seasoning with only sugar and soy sauce from mozuku still lacked the unique stickiness of seaweed, and the bitterness that comes from mozuku. remained in the mouth after eating, so it was still not considered to be a desirable food.

As a result of further investigation, we found that by boiling mozuku with seaweed and adding ginger juice and strained ginger after simmering, we had the unique flavor and texture of mozuku.
In addition, the present invention was successfully completed by successfully obtaining a Tsukuda-like mozuku food without bitterness.

In the present invention, shredded mozuku and sea lettuce are boiled with sugar and soy sauce, and when the mozuku and sea lettuce become viscous, ginger juice and strained ginger are added to this, and if necessary, at the same time, abalone or seaweed is added. By mixing small pieces of shellfish, it is a method to obtain tsukudani-like mozuku-containing food that has the unique flavor and texture of mozuku.

The mozuku used in the present invention can be either raw or salted raw mozuku to make it edible.

In addition, the seaweed used with the mozuku of the present invention is a green algae belonging to the genus Ulva that occurs in shallow seas and has a green, glue-like shape.

In the present invention, the mozuku and sea lettuce are shredded into slightly longer and narrower pieces to be used as raw materials.

The elongated mozuku and seaweed shredded into pieces of about 1 to 2 cm in length are mixed in a ratio of 10 to 1 part mozuku to 10 to 1 part seaweed, water, sugar, and soy sauce are added and boiled.
Season thoroughly.

This boiling time is approximately 1 hour to 30 minutes, but it is naturally selected as appropriate, taking into consideration the amount of raw materials used and the degree of seasoning.

The boiling time is also determined by the extent to which the raw mucilage is boiled.

That is, as it boils down, a sticky substance unique to seaweed is extracted from the mozuku and sea lettuce parts, which gives it the unique texture of seaweed.

When this sticky substance appears in the boiling liquid, turn down the heat.
Add a small amount of ginger juice and strained ginger to this and stir well to make the product.

The mozuku-containing food obtained in this way has the color and taste of Tsukudani, and has the unique flavor and texture of Mozuku. There is no food.

Since the food of the present invention has an elongated shape, it may be packaged in an appropriate packaging form, such as a wooden or paper box, or it may be packaged in a synthetic resin packaging pouch and provided to general consumers.

Next, examples of the present invention will be shown.

Example 1 Cut mozu <1kg into thin strips of about 2-4 cm with 30g of seaweed, put them together in a pot containing about 90-100mcc of mirin, and add 3.6-4g of soy sauce and 700g of sugar. Heat and boil for about 45 minutes to 1 hour.

After that, add some ginger juice and strained vinegar, and while stirring, completely evaporate the water in the pot, cool it, and use it as a product.

Example 2 Cut <1 kg of mozu into thin strips of about 2-4 cm with 30 g of seaweed, put them together in a pot containing about 90-100 mcc of mirin, and add 3.6-4 g of soy sauce and 700 g of sugar. Add 2 or more sea cucumbers or giant clams, etc.
Mix in shredded pieces of about 5mm squares and heat, about 45mm
Boil for minutes to 1 hour.

After that, add some ginger juice and strained vinegar, and while stirring, completely evaporate the water in the pot, cool it, and use it as a product.

Claims (1)

[Claims] 1. Mozuku characterized by boiling shredded mozuku and sea lettuce with sugar and soy sauce, and when the mozuku and sea lettuce become viscous, add ginger juice and strained soybean paste. Method of manufacturing food products. 2. The method for producing a mozuku-containing food according to claim 1, characterized in that pieces of sea cucumber or shellfish are mixed in during boiling.