JPS6236659B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing mozuku products that can be stored for a long period of time, and in particular to a method for producing mozuku products that can be stored for a long period of time without improving preservative properties and deteriorating quality such as texture, stickiness, and color. It is. Since ancient times, mozuku has been preserved by freezing in some cases, but most have used salting or a combination of salting and refrigeration. Generally, department stores, supermarkets, fish shops, etc. sell salted mozuku and washed (unsalted) mozuku, but salted mozuku requires some skill to remove the salt, so washed mozuku that can be eaten as is is popular with consumers. However, washed mozuku has a poor shelf life, and its quality can only be maintained by daily distribution, and those in the industry are demanding a long-term preservation method for salt-free mozuku. As a result of various research and experiments on methods for preserving mozuku for a long time without deteriorating its quality, the present inventors added a solution prepared by adding alkali to brewed vinegar or acetic acid solution to adjust the pH, and heated the solution. The present inventors have discovered that by processing mozuku products, it is possible to obtain mozuku products that can be stored for a long period of time without any loss in quality, leading to the completion of the present invention. That is, in the present invention, a solution prepared by adding one or more types of alkalis such as bicarbonate of soda and caustic soda to mozuku and brewed vinegar or acetic acid solution and adjusting the pH to 5.0 to 6.5 is used to prepare a product with an acetic acid acidity of 0.05 to 1.0. A method for producing mozuku products that can be stored for a long period of time, which is characterized by adding the mozuku to the desired amount, seasoning as necessary, placing the product in a container, and heating it at 40 to 70°C for 5 minutes or more. The purpose is to provide mozuku products that have improved preservative properties and can be stored for long periods without deteriorating quality such as texture, stickiness, and color. In the present invention, the raw mozuku is not limited to raw algae mozuku (which can be used regardless of natural, cultured, production area, or variety), but all types of mozuku such as salted mozuku and washed mozuku can be used. In addition, salted mozuku can be used by desalting it under running water and draining it thoroughly. Next, the brewed vinegar or acetic acid solution used in the present invention is prepared by adding one or more types of alkalis that are permitted to be added to foods, such as bicarbonate of soda and caustic soda, to a pH of 5.0 to 6.5, preferably pH 5.6 to 6.5. It is preferable that the solution is adjusted to be 0.05% to 1.0%, preferably 2.0% to 0.4%. Here, the acetic acid concentration of the product refers to the acetic acid concentration of the solution obtained by grinding the product together with a solution containing mozuku. The amount of the solution added can range from an amount that wets the mozuku to an amount that immerses the mozuku in the solution. As mentioned above, you can add one or more alkalis to brewed vinegar or acetic acid solution to adjust the pH of mozuku.
The solution adjusted to 5.0 to 6.5 may be added with appropriate seasonings such as sweeteners (e.g. sugar, glucose, etc.), salting agents (e.g. salt), acidulants, seasonings (e.g. soy sauce, etc.). Other ingredients (such as chemical seasonings) can be added for seasoning. Next, add one or more alkalis to this brewed vinegar or acetic acid solution to adjust the pH to 5.0 to 6.5, add seasonings as necessary, and put the seasoned mozuku into a container. Heat treatment. In this case, put the mozuku in a container in advance and use the above pH5.0
A solution adjusted to ~6.5 may be added, seasoned as necessary, and then heat treated. As containers, cans, bottles, synthetic resin bags, etc. are used. The temperature for heat treatment is preferably 40 to 70℃.
Particularly preferred is 50 to 60°C. The heat treatment time is preferably 5 minutes or more, particularly preferably 10 to 20 minutes. If the problem is only to improve the preservative properties of mozuku, it can be solved by adding a relatively large amount of acid such as acetic acid or by sterilizing it at high temperature, but the cell structure of mozuku will collapse in strong acidity. The contents spill out and the pieces are cut to the extent that they cannot be grasped with chopsticks, and the color changes from brown to green. Furthermore, high-temperature treatment causes decolorization and cell tissue damage, and during storage, elution of mucilage contained within cells is observed, deteriorating quality. Taking these points into consideration, the inventors of the present invention have conducted various experiments and studies, and have found that the above-mentioned mozuku can be prepared by adding one or more alkalis such as bicarbonate of soda or caustic soda to brewed vinegar or acetic acid solution. pH
Add the solution adjusted to 5.0 to 6.5 until the acetic acidity of the product is
Add it to a concentration of 0.05 to 1.0% and put it in a container.
They discovered that the desired mozuku product could be obtained by heat treatment at 40 to 70°C for 5 minutes or more. Mozuku products produced according to the present invention do not deteriorate in quality even after long-term storage, and there is no need to remove salt unlike conventionally salted mozuku, and they can be taken out of the container and eaten as is.
For example, this mozuku is easily eaten with vinegar, etc.
Mozuku products seasoned with soy sauce, chemical seasonings, sugar, dashi, salt, etc. can be eaten even more easily by simply adding a small amount of vinegar. Next, the present invention will be explained in more detail with reference to Examples. Example: 1 part brewed vinegar with 10% acetic acid acidity and soda bicarbonate
Add 120.8g and mix. The resulting solution has a pH
5.5, acetic acid acidity 1.62%. Next, desalinate the salted mozuku with 30% salt in running water and drain thoroughly. Add each of the above solutions to 100g of this mozuku.
Add 15 cc and 35 cc to make the acetic acid acidity of the product 0.2% and 0.4%, respectively, pack it in plastic bags (Unitika, Eval), and heat at 50℃ for 10 minutes.
A dezuku product was obtained by heat sterilization for a minute. Product 1 has acetic acidity of 0.2%, and product 1 has acetic acidity of 0.4%.
% is designated as product 2. In addition, water was added to the above desalted mozuku and packed in the same plastic bag as above, and the product was made without heat sterilization (Control 1), and 57.6 g of bicarbonate of soda was added to 1 part of brewed vinegar with 10% acetic acidity. Mozuku products produced in the same manner as above, except that 3.5 cc of a solution with ivy pH 4.5 and acetic acid acidity 5.95% was added so that the acetic acid acidity of the product was 0.2% (Control 2)
was used as a control product. Next, Table 1 shows the results of investigating the number of bacteria and quality over the number of days that have passed for each of Product 1 and Product 2 of Example, Control 1 and Control 2. Of the qualities, color indicates the state seen with the naked eye, and texture and stickiness indicate the texture and feel of mozuku when eaten. The symbols in Table 1 have the following meanings. Color -: No change +: Slight discoloration on the whole ++: Discoloration on the whole +++: Significant discoloration on the whole Texture -: No change +: Slightly softening on the whole ++: Softening on the whole +++: Significantly softening on the whole Adhesiveness -: No change +: Slightly poor adhesion of algae ++: Poor adhesion of algae +++: Significantly poor adhesion of algae

[Table] Furthermore, after one week of storage at room temperature, product 1 of Example and Control 1 were subjected to a quality identification test by a panel of 20 people. The results are shown in Table 2 below.

[Table] From the above results, it can be seen that the product according to the present invention is a mozuku product that can be stored for a long time without deterioration in quality such as texture, stickiness, and color.

Claims (1)

[Claims] 1 Mozuku, brewed vinegar or acetic acid solution, and one or two types of alkali such as bicarbonate of soda or caustic soda.
A solution adjusted to pH 5.0 to 6.5 by adding seeds or more is added so that the acetic acidity of the product is 0.05 to 1.0%, seasoned as necessary, and placed in a container at 40 to 70℃.
A method for producing mozuku products that can be stored for a long period of time, characterized by heat treatment for 5 minutes or more.