JPS6153028B2 - - Google Patents

Description

[Detailed description of the invention]

TECHNICAL FIELD The present invention relates to a method for producing a white kelp substitute. More specifically, the present invention is applicable to various types of sushi, especially mackerel sushi, aji sushi, konoshiro sushi,
In order to prevent quality changes such as drying and discoloration of the fish used in pressed sushi such as trout sushi, and to make the taste mellow, it can be used as is without the need for seasoning, and is suitable for rolled sushi and inari. This article relates to a method for producing a shiraita kelp substitute that can be used for sushi, chirashi sushi, and other sushi ingredients. The white kelp traditionally used for mackerel sushi and the like is generally obtained as the remaining white part after softening thick dried kelp products with dilute acetic acid and then scraping off the yam konbu with a knife or plane. It is a thing,
The shiraita konbu produced in this way is nothing more than a by-product during the production of grated konbu, so even though it is in high demand today, it is in short supply and difficult to maintain a stable supply. ,
Moreover, the price is high. In fact, even when using shiraita konbu for mackerel sushi, etc., it is necessary to cook it in advance by marinating it in seasonings, stewing it, etc., and the process is very time-consuming. It was becoming a problem. The purpose of using such white plate kelp for mackerel sushi, etc., that is, covering the surface of mackerel sushi, etc., with white plate kelp is to remove the surface of the fish, i.e., toppings, that occurs during the time from cooking to eating. To prevent quality changes such as drying and discoloration, and to provide products with higher freshness and better appearance, to eliminate the odor of fish, i.e. toppings, and to make the taste mellow, etc. It is necessary to cook the shiraita kelp to be used in advance, and the cooking takes a lot of time and requires skill. Under these circumstances, there has been a strong demand from industry sources for the development of a new seasoned white kelp product that can be stably supplied and requires less time and effort to prepare. Therefore, the present inventors conducted various studies to develop a seasoned white kelp product as a new product, and as a result, they completed the present invention. That is, in the present invention, a viscous solution of a water-soluble salt of alginic acid or a viscous solution in which kelp powder, starchy substance powder, etc. are added and mixed is formed into a specific shape using an appropriate molding means, and then magnesium is added to the viscous solution. ,
After contacting with a salt solution of divalent or higher valent metals excluding mercury to make them insolubilized and molding them into a thin layered sheet of uniform thickness, this insoluble thin layered sheet is seasoned with a seasoning that does not contain acetic acid, This relates to a method for producing a substitute for shiraita kelp, which is characterized in that it is then stored in a package in a moist state without drying and sterilized by heating if necessary, and its main purpose is to , has excellent water retention properties, has sufficient effects such as preventing quality changes such as drying and discoloration of sushi fish for pressed sushi, which is the main purpose of using shiraita kelp, and improving taste, and is seasoned. To provide a shiraita kelp substitute that does not require much effort for seasoning and can be widely used as ingredients for sushi rolls, inari sushi, chirashi sushi, etc. The details of the present invention will be explained below. As the water-soluble salt of alginic acid in the present invention, alkali metal salts, ammonium salts, etc. of alginic acid can be used, but sodium alginate is preferably used. The concentration of the water-soluble alginic acid salt solution is preferably about 0.3 to 10% (by weight). In the case of sodium alginate, if its viscosity is 350 centipoise (1% aqueous solution), the concentration of sodium alginate is 0.5~
By using an aqueous solution of 3.5%, preferably 1.5-2.0%, it is possible to obtain a product with a texture more similar to the existing white plate kelp. In the case of other water-soluble salts of alginic acid, a product with a preferred texture can be obtained by appropriately selecting the concentration of the solution. Kelp powder, starch powder, etc. are added to this solution of water-soluble alginic acid salt for the purpose of imparting kelp flavor, coloring, and making the product opaque. Kelp powder is, for example, finely powdered dried kelp.
Add approximately 0.5 to 2.0% (weight). In addition, the starchy material powder includes, for example, sweet potato starch powder, potato starch powder, corn starch powder, wheat flour, rice flour, waste starch powder, mung bean starch powder, phosphoric acid-treated starch powder, and others. The amount added is about 0.3 to 2.0%, preferably 0.5 to 2.0% for sweet potato starch powder and potato starch powder, 0.3 to 1.5% for corn starch powder, and 0.4 to 1.0% for wheat flour. It is about %. In addition, seaweed powder, protein powder, grain flour, coloring agents, and other food additives may be added and mixed. One or more of these kelp powder, starchy substance powder, etc. can be used in addition, and by doing so, it is possible to produce a white plate kelp substitute of more preferable quality. Next, the solution of the water-soluble salt of alginic acid prepared as described above is formed into a specific shape. Appropriate molding means can be used for this purpose. For example, a method of pouring an appropriate amount of a water-soluble salt solution of alginic acid into a horizontal vat made of metal, resin, or other material, and then using a spatula etc. to make the thickness uniform, a method using a continuously moving horizontal belt or a fixed horizontal vat. A method in which a fixed amount of alginic acid water-soluble salt solution is flowed out from an outlet with uniform gaps on a flat plate to obtain an approximately uniform thickness. A method of spraying a solution of a water-soluble salt of alginic acid to obtain a uniform thickness;
However, any other method may be used as long as it can be formed into a specific shape such as a thick layer or a thin layer. In this case, the thickness of the thin layer etc. can be selected as appropriate depending on the need. For example, in the case of a sheet formed on a belt, the thickness is determined by and 0.5 to 2.0, taking into account the shrinkage during seasoning.
The thickness is preferably about 1.0 mm, and in particular, when the thickness is about 1.0 to 1.5 mm, a product with a thickness close to that of conventional white plate kelp can be obtained as it is without any subsequent molding process. On the other hand, when the sheet is formed into a thick layer, it is necessary to cut and mold the sheet into a thin layer sheet with a uniform thickness in subsequent steps. Next, the viscous solution formed into a specific shape is brought into contact with a salt solution of divalent or higher valent metals excluding magnesium and mercury to insolubilize it, and then molded into a thin layered sheet of uniform thickness. In this case, the salt solutions of divalent or higher valent metals other than magnesium and mercury include, for example, calcium chloride,
Calcium acetate, calcium pantothenate, calcium lactate, calcium propionate, aluminum sulfate, silver nitrate, copper sulfate, barium chloride, zinc sulfate, iron chloride and other salt solutions can be used, with calcium chloride aqueous solutions being particularly preferred. and,
The insolubilization time can be shortened by increasing the concentration of the metal salt solution to some extent, but considering the necessity of washing with water to remove excess salt solution,
A concentration of about 4 to 7% is preferable. Appropriate means can be used to bring this metal salt solution into contact with the viscous solution. For example, a method of spraying this metal salt solution onto the viscous solution formed in a specific shape, A large amount of uniformly thick insoluble layered material can be obtained by a method such as directly immersing the solution in a metal salt solution. The insoluble layered body thus prepared is subjected to cutting, molding, and, if necessary, washing with water to remove excess metal salt solution. Then, a thin layered sheet product of uniform thickness is obtained. The insoluble sheet thus prepared is then seasoned with an acetic acid-free seasoning. As seasonings, saccharides such as sucrose, glucose, starch syrup, and starch hydrolysates, ajirin, kelp extract, polyhydric alcohols, organic acids other than acetic acid, chemical seasonings, natural seasonings, and others are used. The seasoning is carried out, for example, by immersing the insoluble sheet in a seasoning liquid made of these seasonings, by boiling it together with these seasoning liquids, and the like. The reason why seasonings that exclude acetic acid are especially used is that seasoning with seasonings other than acetic acid takes a lot of effort, and seasoning with acetic acid is relatively easy to implement in advance. . The seasoned insoluble sheet product is then stored in a package in a moist state without drying. It is essential that the insoluble sheet product of the present invention is sufficiently insolubilized,
By sufficiently insolubilizing in this way, it is possible to obtain a product with a texture and quality more similar to Shiroita konbu; however, if insolubilization is insufficient and water-soluble salts remain, It becomes a completely different product and cannot be used as a substitute for Shiroita konbu. In order to maintain the texture and quality of such insoluble sheet products, it is essential to keep them moist without drying them. , resulting in a product that is completely different from Shiroita konbu.
It cannot be used as a substitute for shiraita konbu. Therefore, in the present invention, the step of maintaining the insoluble sheet product in a moist state without drying it can be said to be an extremely important step that affects its quality. In order to maintain a water-soluble sheet product in a moisture-containing state without drying it, the insoluble sheet product is seasoned by the above-mentioned seasoning method and then stored in a package together with a seasoning liquid, for example. . The packaging may be of any appropriate type and shape,
When stored in a package, it may be sealed in a vacuum state or under an inert gas. If further sterilization is required, since this inert sheet is heat resistant, heat sterilization can be carried out as appropriate. For example, if this inert sheet is heated and sterilized in a seasoning liquid at 90°C for about 60 minutes, it is possible to maintain the texture and quality of white kelp for six months at room temperature. The shiraita kelp substitute produced by the method of the present invention prevents quality changes such as drying and discoloration of fish or toppings for various pressed sushi, such as mackerel sushi, mackerel sushi, konoshiro sushi, trout sushi, etc., and It has the effect of making the taste mellow, and since it is already seasoned, there is no need for complicated cooking other than simple seasoning with vinegar.
It has the excellent effect of being extremely easy to use. In addition, this shiraita kelp substitute can be used in place of nori for rolled sushi, and can also be used as an ingredient for rolled sushi, inari sushi, chirashi sushi, etc., or as other food materials, as appropriate. . If the insoluble sheet product of the present invention needs to be stored for a long period of time, it may be seasoned and subjected to an appropriate heat sterilization treatment when stored in a package. Furthermore, further added value can be provided.
Of course, in addition to heat sterilization, long-term preservation can also be achieved by using appropriate preservation means, such as freezing means, if drying is not required. Next, the present invention will be explained in more detail with reference to Examples. Example 1 A 1.5% aqueous solution of sodium alginate (viscosity 350 centipoise/1% solution) is prepared, and kelp powder is added and mixed to a concentration of 0.8%. Next, this viscous solution was poured onto the belt of a horizontal belt conveyor that moved continuously at a speed of 4 m/min through a clearance of 200 mm wide with a gap of 1.5 mm, and was applied in a thin layer approximately 1.5 mm thick. death,
Forming a thin layer on the conveyor belt.
This is immersed in a 5% calcium chloride aqueous solution to make it insoluble. The insolubilized thin layered sheet released from the calcium chloride aqueous solution is peeled off from the belt of the belt conveyor, cut into rectangles of 200 mm x 70 mm, molded, and then washed under running water to remove the calcium chloride. The insoluble sheet product thus obtained is seasoned with a seasoning liquid. The seasoning liquid was prepared by mixing 2.1 kg of sugar, 1.4 kg of water, 50 ml of kelp extract, and a small amount of chemical seasoning, and layered several sheets of the above insoluble sheet product.
This product is stored in a synthetic resin bag (manufactured by Doipatsu, Fujimori Kogyo KK) with the same weight of the above seasoning liquid as the weight of this product, sealed with a sealer, and heat sterilized at 40℃ for 20 minutes to produce the final product, a seasoned white board. I got a kelp substitute. Example 2 A 1.6% aqueous solution of ammonium alginate is prepared, and 0.7% kelp powder and 0.5% cornstarch are added and mixed therein. Then,
This viscous solution is uniformly sprayed onto the belt of a horizontal belt conveyor that moves continuously at a speed of 4 m/min through a single-fluid spray nozzle.
Formed into a thin layer with a thickness of 1.7 mm, and then
% calcium acetate aqueous solution from a spray nozzle to insolubilize. The insolubilized thin layered sheet produced from the aqueous calcium acetate solution spraying process is peeled off from the belt, then cut and formed into a rectangle of 200 mm x 70 mm, and washed under running water. The insoluble sheet product thus obtained is seasoned. The same seasoning liquid as in Example 1 was used, and the insoluble sheet product was stored in a synthetic resin bag (Doipak, manufactured by Fujimori Kogyo KK) with the same weight of the seasoning liquid as the product. After sealing with a sealer, the mixture was heat sterilized at 90°C for 20 minutes to obtain the final seasoned white plate kelp substitute. Incidentally, even when the other exemplified water-soluble salts of alginic acid, metal salt solutions, and seasonings were used, white kelp substitutes could be obtained in the same manner. Next, the results of a quality test performed on the product of the present invention will be shown. First, mackerel sushi was prepared using the products manufactured in Examples 1 and 2 and conventionally used shiraita kelp, and a quality identification test was conducted. For each 20 sheets of Shiroita kelp (sized 150mm x 70mm), 30ml of brewed vinegar with an acetic acid concentration of 10%, 56g of sugar, and 112ml of water are used.
The product of the present invention was immersed in brewed vinegar with an acetic acid concentration of 10% in advance with the seasoning solution. The quality identification test is based on the color of the mackerel sushi surface,
5. Teri, texture, taste, and aroma when actually eaten
The items were tested using a two-point preference test method by a panel of 20 experienced people. As a result, all 20 people judged that there was no difference in quality. Next, a room temperature storage test was conducted on the saba sushi made using the product of Example 1 and the conventionally used shiraita kelp, and the quality changes between the two were compared. Mackerel sushi is naked and 180mm x 60mm
The sushi was sealed in a transparent synthetic resin molded pack and left at a temperature of 30°C and relative humidity of 80% to observe changes in the color and texture of the sushi surface. As is clear from the results in Table 1, the product of the present invention was found to have a quality that is comparable to conventional shiraita kelp and can be used as a substitute for it. Furthermore, mackerel sushi was made using the product of Example 1 packed in a synthetic resin bag (Doipatsu, manufactured by Fujimori Kogyo KK) and left at a temperature of 30°C for 30 and 60 days. A similar quality identification test was conducted by a panel of 20 experts using the 2-point preference test method on the five items of color, texture, texture, flavor, and aroma, and all of them judged that there was no difference. . Furthermore, the saba sushi packed in this synthetic resin bag and left at a temperature of 30℃ for 30 and 60 days, and the saba sushi made using the conventionally used shiraita kelp, were kept at room temperature. A storage test was conducted to compare the quality changes between the two. Mackerel sushi is made either naked or in a transparent synthetic resin molded pack.

[Table] The sushi was stored in a sealed container and left at a temperature of 30°C and a relative humidity of 80% to observe changes in the color and texture of the sushi surface. As is clear from the results in Tables 2 and 3, the product of the present invention can be heated to 30°C for 30 days.
It can be seen that even when stored for 60 days, the quality is comparable to that of the conventionally used shiraita konbu. Of course, similar test results were obtained for products made using other water-soluble salts of alginic acid, metal salt solutions, and seasoning liquids disclosed herein. From the above, it can be seen that the insoluble thin layered sheet product of the present invention is an excellent new product that can be used satisfactorily as a substitute for the conventionally used white kelp and can be stored for a long time.

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Claims (1)

[Claims] 1. 0.5 to 2.0 in a viscous solution of a water-soluble salt of alginic acid.
% of kelp powder and 0.3 to 2.0% of starchy powder are mixed, the resulting viscous solution is formed into a specific shape using an appropriate molding means, and magnesium,
It is insolubilized by contacting with a salt solution of divalent or higher valent metals excluding mercury, molded into a thin layered sheet of uniform thickness, seasoned, and then packaged in a moist state without drying. Stored in the body,
A method for producing a shiraita kelp substitute, which is characterized by heat sterilization if necessary. 2. The method for producing a white plate kelp substitute according to claim 1, wherein the specific shape is a thin layered sheet with a uniform thickness. 3 Seaweed powder other than kelp, protein powder, grain powder,
2. The method for producing a white kelp substitute according to claim 1, wherein a coloring agent and other food additives are further added.