JPS633582B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a packaged or containerized seaweed product that has excellent flavor over a long period of time. Conventional seaweed products are made by cutting seaweed leaves collected from the sea, making them into sheets, and drying them. Most products of this kind are currently widely available to the public, and even the finely cut products are made from this plate-shaped nori. However, the inventors of the present invention noticed that when this conventional seaweed was cut and made into sheets, the flavor components unique to seaweed were leaked into the water, and after various studies, a new method was developed in which the seaweed leaves were not cut. By freeze-drying the pieces either as is or cut into pieces larger than 10 mm, the product contains a rich flavor unique to seaweed that is not found in plate-shaped seaweed products, and has a fluffy shape with a glossy color. We succeeded in obtaining a seaweed product with good quality.
(Japanese Unexamined Patent Publication No. 59-216571) The present inventors attempted to commercialize seaweed products obtained in this way for general consumers without losing their flavor for a long period of time, and investigated storage methods and product forms. , and examined its uses. In general, most instant food packaging is air-containing packaging, and it is difficult to maintain its quality over a long period of time. Even in the case of instant foods made mainly of nori, all bagged products are packaged in air-containing packaging. In such a packaging form, it is difficult to maintain the original quality until the product goes through the distribution stage, is displayed at a store such as a supermarket, and is delivered to a consumer and eaten. Particular care must be taken in preserving foods like seaweed, which have a delicate flavor and are susceptible to deterioration. The present inventors have discovered that by using a bag or container with good gas barrier properties and sealing the seaweed in an inert gas mainly composed of nitrogen gas, the excellent flavor of the seaweed product can be maintained for a long time. The present invention was developed based on the discovery that the product can be easily stored in a bag or container, making it easy to use as a variety of instant foods. In other words, the present invention uses seaweed fronds that have been dehydrated to contain 70% by weight or more, freeze-dried, and optionally roasted to provide gas-barrier properties, either alone or in some cases together with other dried foods. This invention relates to a seaweed product characterized by being sealed in a good bag or container with an inert gas containing nitrogen gas as its main component. In the present invention, to freeze-dry the seaweed fronds,
Seaweed fronds collected from the sea are either left uncut or cut into pieces of 10mm or more and washed with water.
It is dehydrated to a moisture content of 70% or more and then subjected to a freeze dryer. The seaweed dried in this way is fluffy, has a good color and luster, and retains the original goodness of flavor that conventional sheet-shaped seaweed does not have. The seaweed thus dried may be directly packed into bags or containers as described above, or may be roasted and then packed. It may also be cut into appropriate pieces or packed together with other dry foods. It can take various forms depending on the purpose. Other dry foods to be packaged together in bags or containers include, for example, seasoning granules, honeysuckle, sesame seeds, salmon, plums, cod roe, and various vegetables, and it is desirable to freeze-dry these as well. The bag or container may be of any shape as long as it can be sealed. A regular bag is the most common, but various other shapes such as can-shaped bags, dish-shaped bags, and cylindrical bags are also used. As described above, the bagged or containerized seaweed product of the present invention can take various forms, and various ways of eating can be considered accordingly. For example, it can be rehydrated and made into raw seaweed and eaten as is with sambai vinegar, or it can be used by sprinkling it on other foods like aonori, or it can be packaged with foods such as mitsuba and cod roe. In some cases, Ochazuke,
It can be used in a variety of ways, such as furikake, instant soup, etc. Next, the results of an experiment regarding the storage stability of the present invention by filling with an inert gas containing nitrogen as a main component will be shown. Experimental example 1 Plucked seaweed leaves were immersed in an uncut state,
The water content of the seaweed sheets was reduced to 80% by dehydration. After pre-freezing this, it was freeze-dried at 0.4 mmHg to obtain a flaky raw seaweed product. This is 1.5
Each g was placed in a 90 mm x 120 mm bag with good gas barrier properties. One side was sealed as before (air-containing packaging), the other side was deaerated, filled with nitrogen gas and sealed (nitrogen gas replacement rate 97%), and both were left for 3 months, 6 months, and 12 months. , we measured changes over time in each photosynthetic pigment. Results first
- Shown in Figure 2. FIG. 1 shows the change over time in the residual rate of chlorophyll, and FIG. 2 shows the change over time in the residual rate of carotenoid. In the figure, the solid line is the product of the present invention, and the dotted line is the pneumatic packaged product. As is clear from Figures 1 and 2, in the product filled with nitrogen gas of the present invention, the amount of each photosynthetic pigment after 12 months is 80% chlorophyll compared to the initial content.
% and carotenoid content was 94%, but in the air-packed product, the content was 62% chlorophyll and 46% carotenoid content, indicating that the packaged product of the present invention retains photosynthetic pigments for a long period of time. Additionally, both bagged products were subjected to panel tests for color, aroma, and taste after 3, 6, and 12 months. Evaluation was performed on a five-level scale, with higher numbers indicating better results. The results are shown in Table 1.

[Table] As is clear from the results, the packaged product of the present invention retained the original flavor of seaweed, but in the case of the air-containing bag, the color, aroma, and taste were all deteriorated. It lost its value as food. Experimental Example 2 A flaky seaweed product was obtained in the same manner as in Experimental Example 1. After further roasting, 1.5 g each was placed in a 90 mm x 120 mm bag with good gas barrier properties. One of these was sealed as before (air-containing packaging), and the other was degassed, filled with nitrogen gas, and sealed. After both were left for 3 months, 6 months, and 12 months, changes in each photosynthetic pigment over time were measured. The results are shown in Figures 3-4. Figure 3 shows the chlorophyll residual rate, and Figure 4 shows the carotenoid residual rate. The solid line in the figure indicates the product of the present invention.
Dotted lines indicate air-containing packaging. As is clear from Figures 3 and 4, in the product of the present invention, each photosynthetic pigment after 12 months contains 93% of chlorophyll compared to the initial content.
%, carotenoids are 92%, while in air-containing packaging products chlorophyll is 81% and carotenoids are 83%
It was found that the product of the present invention retains these pigments for a long period of time. A panel test was also conducted on both products in the same manner as in Experimental Example 1. The results are shown in Table 2.

[Table] Next, the present invention will be explained with reference to Examples. Example 1 Picked seaweed fronds were washed with water, dehydrated to a water content of 80%, pre-frozen in uncut form without being made into paper, and then freeze-dried. Freeze-dried dried seaweed was loosened into an appropriate length using a loosening machine, and this was roasted to obtain a flaky seaweed product. 1.5 g of this flaky seaweed product, 0.3 g of freeze-dried mitsuba, 0.5 g of white sesame, and 5 g of dried bonito seasoning granules are packaged in a bag with good gas barrier properties (95 mm x 125 g).
mm), which was degassed and then filled with nitrogen gas. When the packaged product produced in the above manner was stored for three months, opened, sprinkled on rice, and poured boiling water, the flavor of seaweed instantly wafted through the air, resulting in an unprecedented flavorful chazuke. Example 2 1 g of flaky seaweed product obtained in the same manner as in Example 1, 0.5 to 2 g of one type of freeze-dried salmon, mentaiko, plum, beef, sea urchin, crab, etc., and 0.2 g of freeze-dried seaweed g, white sesame 0.5 g, and dried bonito seasoning granules 5 g were sealed in a bag with good gas barrier properties, and the bag was degassed and filled with nitrogen gas. The bag of seaweed chazuke obtained in this way was stored for 6 months, then opened and eaten as chazuke, and it retained the original fragrant flavor of seaweed, which blended well with other foods such as salmon and mentaiko. This resulted in a tea with a flavor unlike any other. Example 3 0.4 g of flaky seaweed product obtained in the same manner as in Example 1, 1 g of freeze-dried onion, 0.5 g of carrot, 0.5 g of asparagus, 1 g of potato (these were pureed and then freeze-dried), 3 g of seasoning granules were sealed in a bag with good gas barrier properties, degassed, and filled with nitrogen gas to obtain a packaged vegetable seaweed soup. After storing this at room temperature for 6 months, it was opened and 150c.c.
I put it in a large capacity soup cup and poured boiling water over it. When I poured boiling water into it, it instantly gave off a fragrant seaweed scent. Example 4 Picked seaweed fronds were washed with water, dehydrated to a water content of 80%, pre-frozen in uncut form without being made into paper, and then freeze-dried. The freeze-dried dried seaweed was loosened into an appropriate length using a loosening machine to obtain a flaky dried seaweed product. 2 g each of this was sealed in a bag with good gas barrier properties, which was degassed and then filled with nitrogen gas. When the packaged product produced in the above manner was stored for 6 months, opened, rehydrated, and eaten as sanbaizu, the texture was almost the same as that of freshly harvested raw seaweed.
It retained the flavor of the sea. Example 5 1 g of flaky dried seaweed product obtained in the same manner as in Example 4, 5 g of dried seasoning granules, and 0.5 g of freeze-dried mitsuba were sealed in a bag with good gas barrier properties, and degassed to remove nitrogen. Filled with gas. This packaged seaweed product was stored for 12 months, then opened and made into zoni, making it easy to eat zoni with a seaside flavor. As explained above, the present invention freeze-dries the collected raw seaweed fronds without making paper, and fills them with nitrogen gas either as is or after roasting. It was able to preserve the scent of the ocean for a long time, and by using it in combination with other dried foods, it was possible to obtain various seaweed products that took advantage of these flavors. .

[Brief explanation of the drawing]

Figure 1 is a graph showing the change over time in the residual rate of chlorophyll in seaweed that has been freeze-dried and then bagged. Figure 2 is a graph that shows the change over time in the residual rate of carotenoid in the seaweed. Figure 3 is roasted after freeze-drying. FIG. 4 is a graph showing the change over time in the residual rate of chlorophyll in the seaweed that has been packed into bags. FIG. 4 is a graph showing the change over time in the residual rate of carotenoid in the seaweed.

Claims (1)

[Scope of Claims] 1. A seaweed frond that has been dehydrated to contain 70% by weight or more, freeze-dried, and roasted if necessary, can be used as a gas barrier by itself, or in some cases together with other dried foods. A seaweed product that is sealed in a durable bag or container with an inert gas, the main component of which is nitrogen gas. 2. The seaweed product according to claim 1, wherein another dried food is freeze-dried. 3. The seaweed product according to claim 1, wherein the seaweed product is a dried fresh seaweed product. 4. The seaweed product according to claim 1, wherein the seaweed product is a tea pickled product. 5. The seaweed product according to claim 1, wherein the seaweed product is an instant soup.