JPS632584B2 - - 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,
It can be used for the purpose of preventing quality changes such as drying and discoloration of fish used in pressed sushi such as trout sushi, and to make the taste mellow, and
This invention relates to the production of white kelp substitutes that can be used for other sushi ingredients such as rolled sushi, inari sushi, and chirashi sushi. Conventionally, the white kelp used for mackerel sushi and the like is generally obtained as the remaining white part after softening the thick dried kelp with diluted vinegar and then scraping off the yam konbu with a knife or plane. However, the shiraita konbu produced in this way is just a by-product of producing yam konbu, so even though it is in high demand today, it is in short supply. The situation is such that stable supply is difficult and, furthermore, the price is high. In fact, even when using shiraita konbu for mackerel sushi, etc., it is necessary to prepare it in advance by soaking it in seasonings, stewing, etc., and the big problem is that the processing takes a lot of time and effort. It was becoming. 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 product that can be stably supplied and requires less time and effort to prepare. Therefore, the inventors of the present invention have completed the present invention as a result of repeated research in order to develop such a new white plate kelp product. That is, the present invention is a process of forming a viscous solution of a water-soluble salt of alginic acid into a thin layer having a substantially uniform thickness using a forming means such as coating it in a layer on a continuously moving belt conveyor. and a salt solution of divalent or higher valent metals excluding magnesium and mercury is sprayed through a single-fluid spray nozzle or by immersion in the solution to form a viscous solution formed into a thin layer. A process of contacting and insolubilizing solutions of these metal salts to form a thin layered sheet with a substantially uniform thickness, and storing the sheet in a moist state without drying it in a package to make it as needed. This relates to a method for producing a Shiroita kelp substitute, characterized by comprising a step of heat sterilization according to the method,
The main purpose of this product is to have excellent water retention properties, and to have the effect of preventing quality changes such as drying and discoloration of sushi fish for pressed sushi, which is the main purpose of using shiraita konbu, and improving the taste. , seasoning does not take much time, and also sushi rolls, inari sushi,
The purpose is to provide a Shiroita kelp substitute that can be widely used as an ingredient for 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. If necessary, kelp powder, starch powder, etc. can be added to the solution of the water-soluble alginic acid salt for the purpose of imparting kelp flavor, coloring, and making the product opaque. The kelp powder is, for example, finely powdered dry matter of kelp, which is added in an amount of about 0.5 to 2.0% (by 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, starch material powder, etc. can be used in addition, and by doing so, a white plate kelp substitute of more preferable quality can be produced. 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 a water-soluble alginic acid salt solution is poured out from an outlet with uniform gaps on a horizontal plate, and the thickness is continuously made almost uniform. , a method of continuously spraying a solution of a water-soluble salt of alginic acid from a spray nozzle to achieve a uniform thickness, etc.;
Any method may be used as long as it can form 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 Taking into account the shrinkage during seasoning, it is preferably about 0.5 to 2.0 mm, especially 1.0 to 2.0 mm.
If the thickness is about 1.5 mm, it is possible to obtain a product with a thickness close to that of conventional white plate kelp without any subsequent molding process. On the other hand, if it is formed into a thick layer, it will be cut and molded in the subsequent process.
It is necessary to form a thin layered sheet of uniform thickness. 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, but for example, a method of continuously spraying this metal salt solution onto the viscous solution formed into a specific shape. , a method of continuously immersing the above-mentioned viscous solution directly into a metal salt solution, etc., can produce a large amount of uniformly thick insoluble layered material. 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. Next, the insoluble sheet product thus prepared is then stored in a package in a moist state without being subjected to drying treatment. 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 the insoluble sheet product in a moist state without drying it, for example, the insoluble sheet product can be stored in a package as is or with water, liquid sugar, etc. Implemented. The package may be of any appropriate type and form, and when stored in the package, it may be sealed in vacuum or under an inert gas.
If further sterilization is required, since this insoluble sheet is heat resistant, heat sterilization can be carried out as appropriate. For example, if this insoluble sheet is heated and sterilized in hot water 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 furthermore, it has the excellent effect of being extremely easy to use, as it only needs to be seasoned with a seasoning liquid, and there is no need for any other complicated or difficult reconstitution processes. It is something. In addition, this white plate kelp substitute can be used in place of nori for rolled sushi, and can also be used as an ingredient or other food material for rolled sushi, inari sushi, chirashi sushi, etc. If the insoluble sheet product of the present invention needs to be stored for a long period of time, it is sufficient to perform appropriate heat sterilization treatment when storing it in a package. It can provide added value. Of course, in addition to heat sterilization,
If it is not dried, it can be preserved for a long period of time by using an appropriate preservation method, such as freezing. 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. Next, this viscous solution is continuously poured onto the belt of a horizontal belt conveyor that moves continuously at a speed of 4 m/min through a clearance of 200 mm wide and a gap of 1.5 mm to form a thin layer approximately 1.5 mm thick. to form a continuous thin layer on the conveyor belt. This is continuously insolubilized by immersing it in a 5% calcium chloride aqueous solution. Peel off the insolubilized thin layered sheet from the belt of the conveyor belt that comes out of this calcium chloride aqueous solution,
After cutting into rectangles of 200 mm x 70 mm and molding, wash under running water to remove calcium chloride. Several layers of the thus obtained insoluble sheet product were placed in a synthetic resin bag (Doipak, Fujimori Industries, Ltd.) together with a 50% sucrose solution of the same weight as the product.
After storing it in a KK (manufactured by KK) and sealing it with a sealer, store it at 90℃.
Heat sterilization was performed for 20 minutes to obtain a final product, a shiraita kelp substitute. Example 2 A 1.6% aqueous solution of ammonium alginate is prepared, and cornstarch is added and mixed to a concentration of 0.5%. This viscous solution was then pumped at a rate of 4 m/min.
The material is sprayed uniformly through a single-fluid spray nozzle onto the belt of a horizontal belt conveyor that moves continuously at a speed of A 7% aqueous calcium acetate solution is sprayed from a spray nozzle to continuously insolubilize the solution. 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 obtained in this way is placed in a synthetic resin bag (Doipak,
After storing it in a container (manufactured by Fujimori Kogyo KK) and sealing it with a sealer, it was heat sterilized at 90°C for 20 minutes to obtain the final product, a white plate kelp substitute. Incidentally, even when the other exemplified solutions were used as the water-soluble alginic acid salt solution, a white kelp substitute could be obtained in the same manner. Next, the results of a quality test conducted 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 white konbu (150 mm x 70 mm), 30 ml of brewed vinegar with acetic acid concentration of 10%, 56 g of sugar, 112 ml of water,
Ajirin simmered in 5.6 ml of a seasoning solution was also used, and the product of the present invention was previously soaked in the same seasoning solution and seasoned. The quality identification test examines five items: the color and texture of the mackerel sushi surface, and the texture, taste, and aroma when actually eaten.
A two-point preference test was conducted 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 available in both naked and 180mm x
The sushi was sealed in a 60 mm transparent synthetic resin molded pack and left at a temperature of 30°C and 80% relative temperature 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 2 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 on the following five items: color, texture, texture, taste, and aroma.
As a result of a two-point preference test conducted by a panel of 20 experienced people, all of them judged that there was no difference. Furthermore, while packed in this synthetic resin bag,
A room temperature storage test was conducted on saba sushi that had been left at 30°C for 30 and 60 days, and on saba sushi made using conventionally used shiraita kelp, and the quality changes between the two were compared. Mackerel sushi is made either naked or sealed in a transparent synthetic resin molded pack, at a temperature of 30℃ and a relative temperature of 80%.
The sushi was left under these conditions and changes in the color and texture of the sushi surface were observed. As is clear from the results in Tables 2 and 3, the product of the present invention has a quality comparable to that of the conventionally used white kelp even when stored at 30°C for 30 and 60 days. I understand that there is something. Of course, similar test results were obtained for products manufactured using other water-soluble salts of alginic acid and metal salt solutions 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.

【table】

[Table] Termination and color symbols are shown in Table 1. same as

[Table] Termination and color symbols are shown in Table 1. same as

Claims (1)

[Claims] 1. Forming a viscous solution of a water-soluble salt of alginic acid into a thin layer of substantially uniform thickness using a forming means such as continuously applying it in layers on a continuously moving belt conveyor; The viscosity formed into a thin layer by continuously spraying a solution of divalent or higher valent metal salts excluding magnesium and mercury through a single-fluid spray nozzle or by immersing it in the solution. A process of bringing a solution of these metal salts into contact with a solution to insolubilize it into a thin layered sheet with a substantially uniform thickness, and storing this in a moist state in a package without drying it. A method for producing a shiraita kelp substitute, characterized by comprising the steps of: 1.