JPS632583B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is directed to a method for producing a shiraita konbu substitute for sushi, which is particularly effective in preventing drying and discoloration of fish, such as toppings for mackerel sushi, horse mackerel sushi, konoshiro sushi, trout sushi, etc., and making the taste mellow. Furthermore, the present invention relates to a method for producing a white kelp substitute for sushi, which is already seasoned and does not require much effort for seasoning, and which can also be used for sushi rolls, inari sushi, chirashi sushi, and the like. Shiroita konbu, which is used as an ingredient in mackerel sushi, is the white part that remains after softening thick dried kelp products with diluted vinegar and then scraping off the yam konbu with a knife or plane. The shiraita konbu produced in this way is only a by-product of the production of yam konbu, so even though it is in high demand at sushi restaurants, it is currently in short supply and expensive. In addition, when using shiraita kelp for mackerel sushi, etc., it is necessary to marinate it with seasonings or cook it by stewing. The first purpose of covering mackerel sushi and other items with white kelp is to prevent the surface of the fish such as mackerel sushi, i.e. the toppings, from drying out and discoloring during the time from cooking to eating, thereby increasing the freshness of the fish. The second point is to provide products that look good, and the second point is to eliminate the odor of fish, that is, toppings, and to make the taste mellow. For this purpose, the shiraita kelp needed for mackerel sushi and the like needs to be seasoned in advance, which requires time and skill to prepare. Under these circumstances, there is a demand from those in the industry for a stable supply of seasoned white kelp that requires less effort. Therefore, the present inventors conducted various studies on methods for manufacturing sheet foods that can be used as a substitute for such white kelp, and as a result, they completed the present invention.
That is, the present invention involves adding kelp powder to a solution of a water-soluble salt of alginic acid without dissolving it, then adding starch powder as needed, forming a sheet, and adding 2 or more valent substances other than magnesium and mercury to the sheet. Manufacture of a white kelp substitute for sushi, which is characterized by contacting a metal salt solution to form an insoluble sheet, seasoning the insoluble sheet with acetic acid or acetic acid and other seasonings, and sterilizing it by heating if necessary. The purpose of this method is to use Shiroita kelp, which has excellent water retention properties, is fully effective in preventing dryness and discoloration of fish, which is the main purpose of using shiraita kelp, and improving the taste, and is already seasoned, so seasoning does not require much effort. The purpose of the present invention is to provide a substitute for white kelp for sushi that can also be used for sushi rolls, inari sushi, chirashi sushi, etc. The present invention will be explained in detail below. In the present invention, as the water-soluble salt of alginic acid, alkali metal salts, ammonium salts, etc. of alginic acid can be used, and among them, sodium alginate is preferred. The concentration of the solution of water-soluble salts of alginic acid is 0.3-10
% is better. And especially in the case of sodium alginate, its viscosity is 350 centipoise (1% aqueous solution).
If the concentration of sodium alginate is
By using an aqueous solution of 0.5-3.5%, preferably 1.5-2.0%, it is possible to obtain a product with a texture closer to that of the existing sushi-grade shiraita kelp. In addition, kelp powder, such as fine powder of dried kelp, is added to the solution of the water-soluble alginic acid salt for the purpose of flavoring and coloring the kelp. In other words, shiraita konbu is the medulla at the center of kelp, and has a unique translucent, yellow-green appearance, as well as a delicate texture and unique flavor when eaten. This is a characteristic. Therefore, in the present invention, it is necessary to add kelp powder so that it has the same appearance (color tone) as the white plate kelp as described above, and if the amount added is too large, it will turn dark, so the amount added is It is sufficient that the amount is about 2% or less. Furthermore, it is necessary to add and disperse the kelp powder without dissolving it. That is, if kelp powder is dissolved by boiling or an alkaline solution, the resulting white plate kelp substitute will have the following drawbacks and will lose its commercial value. The color tone is fading. The texture becomes too mochi-like. It doesn't have the crunchy feel that Shiroita kelp has. The flavor of kelp will start to fade. In addition, if it is necessary to make the product slightly opaque, a starchy substance powder (for example, sweet potato starch powder, potato starch powder, corn starch powder, wheat flour, rice flour, etc.), preferably about 0.5 to 2.0% of sweet potato starch powder, may be added. Next, the solution of the water-soluble salt of alginic acid prepared as described above is made into a sheet. Any suitable means can be used for this purpose. For example, a sheet of approximately uniform thickness can be obtained by pouring a solution of a water-soluble salt of alginic acid in a constant amount at a time through uniform gaps onto a continuously moving horizontal belt and forming a thin layer of approximately uniform thickness. can. Here, the thickness of the sheet, for example, the thickness of the sheet made on the belt, is preferably about 0.5 to 2.0 mm, especially about 1.0 to 1.5 mm, considering the subsequent insolubilization of the sheet and shrinkage during seasoning. In terms of thickness, it is possible to obtain one with a thickness close to that of conventional shiraita kelp. Next, this sheet is brought into contact with a salt solution of a divalent or higher metal, excluding magnesium and mercury, to form an insoluble sheet. Examples of salt solutions of divalent or higher valent metals other than mercury and magnesium include solutions of calcium chloride, calcium acetate, aluminum sulfate, iron chloride, etc., such as aqueous solutions, and aqueous solutions of calcium chloride are particularly preferred. The insolubilization time can be shortened by increasing the concentration of the solution to a certain extent, but considering the washing time to remove excess salt solution,
A concentration of 4-7% is good. Any suitable means can be used to contact the metal salt solution, such as immersing the sheet in the metal salt solution and then taking it out, or pouring the metal salt solution onto the sheet. By doing so, a large amount of uniformly thick insoluble sheets can be obtained. The insoluble sheet made in this way is
If necessary, after cutting to an appropriate size, wash thoroughly with water to remove excess metal salt solution. For example, if a sheet is 1 mm thick, insolubilization of the sheet will be completed after about 10 minutes of contact with calcium chloride aqueous solution, and excess calcium chloride aqueous solution will be removed by washing under running water for about 10 minutes. be done. Next, the insoluble sheet of alginate metal salt obtained as described above is seasoned with acetic acid or acetic acid and other seasonings. As the acetic acid, brewed vinegar, synthetic vinegar, acetic acid, etc. are used, and as other seasonings, for example, sugars (sucrose, glucose, brown sugar, starch syrup, etc.), mirin, kelp extract, chemical seasonings, etc. are used. The seasoning is carried out, for example, by immersing the insoluble sheet in acetic acid or a seasoning solution consisting of acetic acid and other seasonings for an appropriate period of time (for example, 1 to 2 hours), or by boiling the sheet together with the same. Alternatively, the insoluble sheet can be put into a container together with acetic acid or a seasoning liquid consisting of acetic acid and other seasonings to produce a product. And the acetic acid concentration of the product is 0.3-2.0
%, preferably 0.5 to 1.5%. If further sterilization is required, heat sterilization is performed since this insoluble sheet is heat resistant. For example, put this insoluble sheet in a seasoning solution containing acetic acid at 90℃ and 60℃.
After heat sterilizing for about a minute, the white kelp-like texture can be maintained at room temperature for half a year. The white kelp substitute for sushi produced according to the present invention prevents drying and discoloration of fish such as mackerel sushi, horse mackerel sushi, Konoshiro sushi, Masu sushi, etc.
It has the effect of mellowing the taste, and since it is already seasoned, there is no need to cook it before use, making it extremely convenient. In addition, this shiraita kelp substitute can be used in place of nori for rolled sushi, and can also be used as an ingredient in rolled sushi, inari sushi, chirashi sushi, and the like. Furthermore, if the product of the present invention requires long-term storage,
Appropriate heat sterilization may be performed after seasoning, and by doing so, further added value can be added. Next, the present invention will be explained in more detail with reference to Examples. Example A 1.5% aqueous solution of sodium alginate (viscosity 350 centipoise/1% liquid) is prepared, and kelp powder is added and mixed to a concentration of 0.8%. After degassing this by reducing the pressure, the sodium alginate aqueous solution was placed on the belt of a horizontal belt conveyor that continuously moved at a speed of 4 m/min.
Pour it out through a clearance with a width of 200 mm and a gap of 1.5 mm, apply it in a thin layer approximately 1.5 mm thick, and then immerse it in a 7% calcium chloride aqueous solution for 10 minutes to solidify. Next, the insoluble sheet was peeled off from the top of the conveyor belt that came out of the calcium chloride aqueous solution, and cut into rectangles of 200 mm x 70 mm.
Rinse under running water for 10 minutes to remove calcium chloride. Separately, 1 part brewed vinegar with acetic acid concentration of 10%, 2.2 kg of sugar,
Add 0.6ml of water and 50ml of kelp extract and mix to make a seasoning liquid. Then, stack several insoluble sheets produced as above, place them in a synthetic resin bag (Doipak, manufactured by Fujimori Kogyo KK) with the same weight of the above seasoning liquid, and heat sterilize them at 90°C for 20 minutes. and got the product. The product of this example and the method described in Example 2 of Japanese Patent Publication No. 46-7546 (add 10 g of sodium alginate, 30 g of soluble starch, and 0.5 kg of water to 0.5 kg of kelp, which is a by-product during the production of yam kelp, and boil for 7 minutes. It was made into a paste, poured into a pad, cooled, immersed in a 2% calcium lactate solution for 2 seconds, and dried at 80°C for 1 hour to obtain 325 g of a plate-shaped product. (referred to as mature kelp products) and the traditionally used shiraita konbu (this shiraita konbu is 150mm
x 70mm size per 20 pieces, brewed vinegar with acetic acid concentration of 10%
Mackerel sushi was prepared using 30 ml of mackerel, 56 g of sugar, 112 ml of water, and 5.6 ml of mirin to make it soft, and a panel of 50 people conducted a sensory evaluation test for quality. The product of this example and the boiled kelp product were similarly treated with the same seasoning liquid as the conventionally used shiraita kelp described above to have the same flavor and then used for the test. The test method and results are as follows. (1) Identification evaluation test method Using conventionally used mackerel sushi using white plate kelp as a standard sample, two items were prepared: mackerel sushi using the product of the example of the present invention and mackerel sushi using boiled kelp product. After comparing the samples, we asked them to choose one that was closer to the standard sample. In addition, participants were asked to give their evaluations of each type of mackerel sushi in a free response. (2) Results Identification evaluation

[Table] Free answer evaluation Boiled konbu products ●It has a rough texture and is disqualified as white kelp for mackerel sushi. ●It has a sticky texture and is completely different from white kelp. ●It does not look translucent and the mackerel cannot be seen through. ●The color is black, and it is closer to ordinary kelp than white kelp. ●The texture is harder and completely different from conventional products. ●There is something rough about it, which doesn't seem like white kelp for mackerel sushi. Summary of evaluation of the product of the present invention ●The appearance was very similar and the difference could not be seen at first glance (compared to conventional products). ●Although the texture is a little weak, it is almost the same as the conventional product. ●In particular, the color tone and transparency are close to conventional products. ●The kelp is evenly distributed, and the appearance and texture are particularly similar to conventional products. Furthermore, we conducted a test in which mackerel sushi made using the product of this example and the previously used shiraita kelp described above was left indoors for 2 hours, and no drying or discoloration of the mackerel was observed in both cases. . Furthermore, the product of this example was left at room temperature for 30 days packed in a synthetic resin bag (Doi Pack, manufactured by Fujimori Kogyo KK), and then the same test as above was conducted, but the results were exactly the same. Ta. From the above, it can be seen that the product of the present invention can be satisfactorily used as a substitute for the conventionally used shiraita konbu and can be stored for a long period of time.

Claims (1)

[Claims] 1 Add kelp powder without dissolving it to a solution of a water-soluble salt of alginic acid, then add starch powder as necessary to form a sheet, and add salts of divalent or higher valent metals excluding magnesium and mercury. This method for producing a white kelp substitute for sushi is characterized by contacting a solution to form an insoluble sheet, seasoning the insoluble sheet with acetic acid or acetic acid and other seasonings, and sterilizing it by heating if necessary.