JPS6143030B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing low-salt yam kelp that is beneficial for health. Tororo konbu, a processed kelp product, has long been a popular kelp food unique to Japan, and is well known throughout the world. In recent years, kelp has become increasingly popular as a healthy food ingredient, also known as a sea vegetable, as it contains large amounts of minerals such as calcium and iodine, as well as dietary fiber. Some types of yam konbu contain around 10% salt, making them unsuitable as food for people who limit their salt intake for disease treatment or health reasons. It was requested. The conventional method for producing yam konbu is to soak dried konbu in an acetic acid seasoning solution for a short time as a pre-pickling treatment, then age it for several days as a curing process, and then
The kelp is cut into lengths of 15 to 20 cm, and a sand removal process is carried out to remove the sand that is attached to the kelp as foreign matter. The kelp thus obtained is compressed under a pressure of 45 kg to 70 kg (100 to 150 pounds) and cut into thin pieces to make yam. Tororo konbu produced using these traditional methods contains around 10% salt. Epidemiological studies have shown that the negative effects of excessive salt on health are the most important factor associated with high blood pressure, stroke, and heart disease. The Ministry of Health and Welfare recommends that 10g or less is desirable. In light of this, there is a growing movement to reduce salt in general foods, and low-salt soy sauce, low-salt miso, etc. are now on sale. For low-salt yam kelp, add 6 to the raw material dried kelp.
It contains about 12% salt, and some of the salt precipitated on the skin of the kelp is removed during the sand removal process, but most of it is transferred to the yam. The problem then lies in the method of desalting the raw material kelp, but simply washing with water or hot water will inevitably reduce the umami components of the kelp as well as desalinate it, resulting in a loss of commercial value. As a result of intensive research into a method of reducing only the salt content while retaining the umami components of grated konbu, the present inventors found that under certain conditions there is a difference in the elution of the umami from salt and kelp. The present invention was completed. The basic content of the present invention is to pre-cure dried kelp as a raw material by soaking it in an aqueous acetic acid solution, and then cure it.
Rinse with hot water at 40℃ to 100℃ for a short time, dry it, pre-pickle it again with a seasoning solution mainly composed of acetic acid, and after curing add a seasoning solution mainly composed of amino acids as a food binder. This is a method for producing low-salt yam konbu, which is characterized by reducing the salt content to around 4.5% by pressing, curing, and cutting as usual. To explain the present invention in more detail, the raw material kelp for producing yam kelp can be provided by appropriately blending various kelp suitable for yam kelp, such as Macomb, Risilicon, Hosome kelp, Nekoashi konbu, Honey kelp, etc. These raw kelp are immersed in an 8-15% aqueous acetic acid solution for several seconds to several minutes as a pre-soaking treatment. Various amino acids, nucleic acid seasonings, organic acids such as citric acid, licorice extract as a sweetener, etc. may be freely added to the acetic acid aqueous solution. The pre-pickled kelp is left for about a day for aging, then cut into lengths of about 15 to 20 cm, and washed in hot water to remove sand stuck to the raw kelp. In hot water washing, it is recommended to soak the kelp in warm water of 40°C to 100°C for a few seconds to 300 seconds, preferably 60°C, in order to elute only the salt content without losing the flavor components of the kelp.
℃~80℃ for 30~60 seconds. At temperatures lower than 40℃, kelp cannot swell in a short period of time, and if washed in hot water for a long time, umami components will be eluted at the same time as salt.
Reduce product value. At temperatures above 100°C, a pressure vessel is required, which causes difficulties in the process, and the balance between the elution of salt and the elution of flavor components is disrupted, making it difficult to achieve the above-mentioned purpose of the hot water washing process. The immersion time for hot water washing is approximately 300 seconds when the temperature is 40℃, or 100 seconds.
At ℃ it takes less than 10 seconds, but at 60℃ it takes 60 seconds and 80
30 seconds at °C is suitable. Furthermore, in order to suppress the elution of the flavor components of kelp during hot water washing, alginic acid or its salts, amino acids such as glutamic acid or its salts, laminaran, fucoidan, etc. are added to the hot water washing water.
Preferable results can also be obtained by containing at least one kind selected from mannitol and the like in an amount of 20% or less in terms of total Brix. In addition, the hot water for washing the agent used is filtered and the salt is desalted using an ion exchange resin, an ion exchange membrane, a reverse osmosis membrane, etc.
Reusing is also a more preferable method for preventing elution of umami components. Once the kelp has been washed with hot water, it is dried to a moisture content of 5 to 30%. If the moisture content is less than 5%, the kelp will become excessively dry and will be damaged in subsequent processes. If the moisture content is more than 30%, mold will grow on the product and it will be difficult to cut it, making the yam konbu edible. The feeling is also poor. Therefore, the more preferable moisture content is 10 to 20.
%. The low-salt dried kelp that has undergone these treatments is again pre-pickled for several minutes with a secondary pre-pickling solution containing an appropriate blend of acetic acid, citric acid, protein hydrolysate, etc.
Let it cure for about 3 days. Next, a seasoning solution containing approximately 25% Brix, which is a mixture of food-grade binders such as pullulan, casein, CMC, gelatin, and egg white, as well as sweeteners and protein decomposition products, is added to the low-salt dried kelp at a weight ratio of 1/10. Mix and impregnate evenly to a ratio of ~1/20, load it into the designated metal frame, and load it with 45Kg ~ 70Kg (100Kg).
1 to 3 for curing and pressing at a pressure of ~150 lbs.
Leave it for about a day. The reduced-salt kelp thus solidified is shaved off into a feather-like shape with a thickness of approximately 0.03 to 0.15 mm using a kelp cutting machine to produce reduced-salt yam kelp. The low-salt yam kelp according to the present invention has a salt content of 4.5
%, which is 1/3 to 1/2 of the salt content of conventional yam kelp, and the umami of yam konbu has not been lost, making it extremely useful as an ingredient that does not harm human health. It is something. As mentioned above, the present invention, which has the same quality as the conventional grated yam konbu and achieves a salt-reducing effect, has extremely excellent industrial value in response to the needs of the times. Next, an example will be given and explained. In addition, the moisture content in the examples was measured using an infrared moisture meter (manufactured by Kett Co., Ltd.), and the salt content was measured using the Mohr method. Example 1 After immersing 40 kg of Macomb and 40 kg of Risilicon in a pre-soaking solution of 10% acetic acid aqueous solution for 1 minute, the pre-soaked kelp that had been cured overnight was cut into lengths of about 15 cm using a cutting machine, and then heated at 70°C. After soaking in hot water for 45 seconds, shaking well, and draining, dry the kelp in a dryer set at 80°C until the water content reaches 15%. 2) Perform pre-pickling treatment with the added pre-pickling solution and cure for 1 day. Next, seasoning liquid 8 (BX.30) consisting of sugar, amino acids, pullulan, etc. was sprinkled on the kelp, mixed well, stacked in a metal frame, compressed to about 70 kg (150 pounds), and cured for 3 days. After that, the metal frame was removed and the solid kelp was cut into a feather shape with a thickness of 0.05mm using a cutting machine. The salt content of this reduced-salt yam kelp was 4.0%.
In order to compare the low-salt yam konbu with that produced using the same conventional method from the same raw material kelp as in this example, a panel of 10 experts conducted tests on appearance, texture, taste, etc.
Sensory tests were conducted twice for scent, etc., and as shown in Table 1, there was no significant difference between the low-salt yam konbu produced by the present invention and the conventional method.
It was confirmed that there was no sensual change.

[Table] Example 2 40 kg of Macomb and 40 kg of Risilicon were soaked in a pre-soaking solution of 10% acetic acid for 1 minute and then cured for 1 day. The pre-pickled kelp was cut into lengths of approximately 15 cm using a cutting machine, and the hot water washing solution used in Example 1 was passed through the kelp beforehand, followed by mixed bed ion exchange with a strong acid type cation exchange resin and a strong base type anion exchange resin. Salt-reduced yam kelp was produced by immersing it in a recovered hot water washing solution at 75° C. that had been desalted with a resin for 40 seconds, shaking it thoroughly, and then following the same procedure as in Example 1. The salt content of the reduced-salt grated konbu kelp thus obtained was 4.5%, and when a sensory test was conducted by the same expert panel as in Example 1, slightly better results than in Example 1 were obtained as shown in Table 2. ,
No significant difference was observed between the tororo kelp and the conventional method.

[Table] Example 3 Low-salt yam kelp was produced in the same manner as in Example 1, but in this example, 1% sodium alginate and 1% sodium alginate were added to the hot water washing solution.
The only difference is that a mixed solution of 5% mannitrate and 2% proteolytic amino acid solution was used. The salt content of the reduced-salt yam kelp thus obtained was 4.7%. Table 3 shows the salt content of the reduced-salt yam kelp produced in the same manner as in Example 1 by varying the hot water washing conditions as shown in the left column of the table. This shows the evaluation results of the sensory test at the same time, and the control is the salt content of 9%.
This is the conventional grated yam konbu.

【table】

[Table] As is clear from these results, the hot water washing conditions are preferably 40°C to 100°C and a immersion time of 5 seconds to 300 seconds (5 minutes) from the viewpoint of salt reduction rate and sensory evaluation. More preferably hot water washing temperature 60℃~80℃
It turns out that it is best to soak it for 30 to 60 seconds.

Claims (1)

[Claims] 1. When producing yam kelp, dried kelp is pre-cured in an acetic acid aqueous solution and then cured at 40℃~
After washing in hot water at 100℃ for several seconds to 300 seconds, the kelp is dried to a moisture content of 5 to 30%, and then pre-pickled again with a seasoning solution containing acetic acid as its main component and cured. A method for producing low-salt yam konbu, which is characterized by adding a seasoning liquid containing a food-grade binder, followed by pressing, curing, and cutting in the usual manner. 2. The method for producing reduced-salt grated konbu kelp according to claim 1, wherein the hot water washing liquid is a liquid obtained by removing salt from the used hot water washing process recovery liquid. 3. Claim 1 or 2, wherein the hot water washing solution contains at least one selected from alginic acid or its salts, glutamic acid or its salts, other amino acids, fucoidan, laminaran, mannite, etc. The method for producing reduced-salt yam konbu described in section.