JPS6036732B2 - Seaweed noodle food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a seaweed noodle-like food, and its purpose is to easily and stably supply the seaweed noodle-like food using alginic acid to the market.

A food called seaweed noodles is a type of seaweed that is naturally collected as a type of marine plant and has a shape similar to somen noodles, and is eaten together with a seasoning liquid.

However, since the food is made from harvested seaweed that is directly eaten, it is difficult to supply it stably throughout the year, and it is also difficult to preserve it while maintaining its flavor and texture.

Processed foods similar to this are known, such as water kelp, which is made by cutting one-year-old kelp into fibers and making it look like seaweed noodles, and wakame root, which is cut into fibers and processed.

However, because the raw materials such as kelp and wakame roots vary in shape, it is difficult to provide a uniform product, and the flavor and texture are inferior, making them considered low-grade products. It is. On the other hand, it is widely known that the main component of seaweed is alginic acid, and that when an aqueous solution of sodium alginate is treated with an aqueous neutral salt solution containing a divalent or higher valent metal, such as an aqueous calcium chloride solution, a strong gel is produced. .

However, the alginic acid gel that is produced in this case is very hard and difficult to swallow, and it does not mix well in the mouth, so it is used as a thickening and filling material for some foods.
It is impossible to use it as food by itself. As a result of extensive research and efforts to apply alginic acid, which is stable both in terms of V supply and chemical properties, as a food raw material, the inventors of the present invention have discovered that alginic acid filamentous gels have a tendency to ionize. A seaweed noodle-like food can be obtained by treating it with an aqueous solution containing salts of monovalent metals such as K and Na to a swelling degree of 130 to 280, or by treating it with an aqueous solution containing ammonium salts to a swelling degree of 130 to 280. We have obtained new knowledge and have arrived at the present invention.

That is, in the present invention, a filamentous gelled product of alginic acid is immersed in an aqueous salt solution containing ammonium or a monovalent metal to obtain a swelling degree of 13.
To provide a seaweed noodle-like food product which is swollen to a temperature of 0 to 280%.

Sodium alginate as a starting material for the present invention is widely commercially available as a food thickener, etc., and can be easily obtained, especially if it is generally sold as a food additive. Can be used without restrictions.

As is well known, a sodium alginate aqueous solution can be made into a gel by treating it with a neutral salt aqueous solution containing a divalent or higher valent metal. It differs slightly depending on whether it is manufactured as a product. That is, when molding a gelled product into a sheet, it is convenient to handle the sodium alginate aqueous solution at a concentration of about 3% to 10%, and the gelled product can be shaped into a thread by a method such as gravity flow or extrusion. When it is higher than the above, 5-15%
It is preferable to set the concentration to about 100%.

Further, suitable amounts of wakame powder, gelatin, sodium glutamate, sugar, and other substances may be mixed with this aqueous sodium alginate solution for flavoring, seasoning, coloring, and the like. To form the gelled product into a sheet, press the sodium alginate aqueous solution onto a flat surface of a metal plate, plastic film, etc. to a thickness of approximately 1 to 3 sides, and then apply a 5%
It is best to dilute it in an aqueous calcium chloride solution adjusted to ~20%. There is no particular restriction on the soaking time, and in short, the soaking time may be longer than the time required to form a gelled product.

For example, when the sheet has a thickness of 2, it can be completely gelled in 5 to 10 minutes. In addition, in order to form the gelled product into a thread, create a flow of calcium chloride in the negative direction, place a container on top of the flow, provide an appropriately sized drop hole in the bottom of the container, and pour the sodium alginate aqueous solution into the base. All you have to do is drop it into the calcium solution and gel it. The gelled product of alginic acid obtained as described above is then immersed in an aqueous solution of an ammonium salt or a salt of a -monovalent metal (hereinafter referred to as a swelling agent). It is preferable to cut the gelled product into small pieces in advance and then dilute it in an aqueous solution of a swelling agent.

Typical examples of swelling agents include potassium and sodium salts of phosphoric acid such as potassium phosphate, potassium and sodium salts of polymerized phosphoric acids such as hexametaphosphoric acid and polyphosphoric acid, neutral salts such as sodium chloride and sodium bicarbonate, and acetic acid. , potassium and sodium salts of various basic acids such as fumaric acid and citric acid, sodium salts of amino acids such as aspartic acid and glutamic acid, inorganic ammonium salts such as ammonium carbonate and ammonium phosphate, and various combinations of these salts. can.

The aqueous solution of the swelling agent usually contains 0.01 mol to 0.01 mole of the swelling agent.
It is preferable to prepare it as a 2 molar aqueous solution.

However, depending on the type of swelling agent, even if it is prepared as an aqueous solution with the above concentration, the swelling effect on the gelled product is too strong, and in some cases, the gelled product may be dissolved.
In this case, the degree of swelling may be adjusted by appropriately incorporating calcium chloride into the aqueous solution of the swelling agent. Table 1 shows the results of measuring the degree of swelling of representative examples of swelling agents.

The degree of swelling in Table 1 is determined by soaking 10 female noodle-shaped alginic acid gels in 500 ml of water for 1 hour, pulling them out, dehydrating them in a centrifuge at 3000 rpm for 2 minutes, and then determining the weight. At the same time, replace the 500% water with 500% 0.1 molar aqueous solutions of various swelling agents. The weight was measured in the same manner except that the leavening agent was dissolved), and the swelling degree was determined by calculating the latter value when the former was set as 100. table
1 According to the inventor's tests conducted by 10 panelists, the degree of swelling is 130 to 280, preferably 150 to 2.
It was found that foods that were swollen to the same swelling degree using an aqueous swelling agent solution of No. 50 had an excellent texture as a seaweed noodle-like food.

Note that even if a gelled product of alginic acid is soaked in an aqueous swelling agent solution having a swelling degree outside the range of 130 to 280, it is possible to obtain a product equivalent to the object of the present invention by adjusting the soaking time. We wondered if this could be possible, and conducted various experiments.We found that when the swelling degree exceeds the upper limit of the above range, only the epidermis of the alginic acid gel swells or dissolves, and conversely, the swelling degree is smaller than the lower limit of the above range, the desired degree of swelling of the target product cannot be achieved even after a long period of time, and it has been found that both cases are unsuitable for achieving the purpose of the present invention.

As is clear from the above, the seaweed noodle-like food according to the present invention can be produced from easily available raw materials and by simple operations, and is useful as a substitute for seaweed noodles and as a novel seaweed noodle-like food. It is something.

Hereinafter, the present invention will be explained in more detail using typical examples.

Example 1 50 g of sodium alginate (Fuji Kagaku Kogyo Shoes) was dissolved in 950 g of water to obtain a sticky rice liquid.

Spread the *Zanai solution on a plastic film to a thickness of about 2 bars, and add 50% of the previously prepared 10% calcium chloride aqueous solution.
0 and held for 10 minutes to obtain a film-like gelled product of alginic acid. Next, the gelled alginic acid was cut into pieces with an interval of about 2 skins, and the cut pieces were again immersed in a 10% calcium chloride aqueous solution for 5 minutes, and then the excess calcium chloride was washed with running water for 1 minute to form strings. Ninety female alginic acid gels were obtained.

Separately potassium phosphate27. , sodium acetate 27.
, 12 parts sodium metaphosphate, 1 part sodium bicarbonate
Weigh out 6.8g and dissolve it separately in 2000ml of water to obtain 200g of each string-shaped alginic acid gel.
was added and soaked for 1 hour to swell the alginic acid gel.

All of the obtained foods had a texture similar to natural seaweed noodles. Example 2 Sodium alginate (Fuji Chemical Blood) was dissolved in 750 ml of water to obtain a viscous liquid.

The viscous liquid was filled into a 200 mm syringe and extruded into a 2000 mm calcium chloride aqueous solution (10%) which had been slightly rotated by a magnetic stirrer in advance. A gelled product of alginic acid was created. Next, this was cut into 10 lengths and washed in running water for 30 minutes to gradually remove excess calcium chloride.

Claims (1)

[Claims] 1 A filamentous gelled product of alginic acid is mixed with an ammonium salt or 1
Swelling degree 130~ by immersion in a salt aqueous solution containing a salt of a valent metal
Seaweed noodle-like food made by swelling to 280 g
3000 ml after soaking in 500 ml of water for 1 hour and pulling it out.
Dehydrated for 2 minutes using a centrifuge at rotation per minute, then measured the weight, and replaced the 500 ml of water with 500 ml of a 0.1 molar aqueous solution of a swelling agent (in the case of a swelling agent combined with calcium chloride). (Using 500 ml of an aqueous solution of 0.1 mol of swelling agent dissolved in 0.5% calcium chloride aqueous solution) The weight was measured in the same manner under the same conditions, and the latter value was calculated when the former was set as 100. It is.