JPS646755B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing food whose main ingredient is seaweed, and in particular, after dissolving all or part of the seaweed, adding a food ingredient containing protein thereto. , furthermore, it is characterized by adding calcium sulfate or other coagulant to it for coagulation.

(Prior Art) Seaweed has been eaten in Japan for a long time, and this is said to be one of the reasons why the occurrence of thyroid cancer among Japanese people is extremely low.

However, in our country, seaweed is only used in vinegared dishes and as ingredients for miso soup, boiled in soy sauce, or pickled in sugar.The amount of seaweed consumed is naturally small because there are few types of cooking, and because the degree of processing is low. However, the target seaweeds are limited to seaweeds that have a unique taste and aroma, such as wakame and kelp.

Seaweed contains various vitamins and high fiber content, is especially rich in minerals, and has the effect of excreting heavy metals from the body, so it is preferred as a health food.

For this reason, attempts have been made to develop new foods with the aim of increasing the intake of seaweed. However, in all of these cases, seaweed is simply mixed into other existing foods (for example, JP-A-59-14756), so the new food is simply a mixture with seaweed, and is considered a new food. Since the odor and taste peculiar to seaweed cannot be added, the target seaweed is limited to seaweed that has traditionally been considered edible, such as wakame. Moreover, because the food could not stimulate new tastes among consumers, it was ultimately impossible to increase the amount of seaweed consumed.

(Means for Solving the Problems) The present invention is characterized in that when an alkali metal salt such as sodium carbonate or sodium prophosphate is added to seaweed and heated, this dissolves into a paste-like substance, and this paste-like substance further contains calcium sulfate, When alkaline earth metal salts such as magnesium sulfate are added, the paste solidifies, and at the same time, the grassy odor characteristic of seaweed is suppressed.
Focusing on the fact that seaweed has a completely different texture and taste from the original seaweed, the aim is to use this seaweed as a food ingredient to produce new foods.

The present invention will be explained in detail below. First, if the seaweed is dried, it is rehydrated, and if it has been salted, it is desalinated, then shredded or ground into small pieces, which are then treated with sodium bicarbonate, sodium pyrophosphate, and polyphosphate. An aqueous solution of sodium chloride, sodium hydroxide, or other alkali metal salt is added in an amount of 0.2 to 5% to the pieces, and heated with stirring for about 10 to 30 minutes to dissolve it.

In the above, there is no particular limitation on the size of the strips. If the seaweed is completely dissolved, the pieces are finely divided, and if the seaweed is only partially dissolved, the pieces are coarsened. The same applies to the heating time; if the pieces are to be completely dissolved, the time should be longer; if the pieces are to be partially dissolved, the time should be shorter.

Next, the above seaweed solution, soy milk, milk,
A protein-containing liquid such as skim milk is mixed, and a coagulating liquid consisting of an alkaline earth metal salt such as calcium sulfate, magnesium sulfate, or magnesium chloride is added to this and mixed uniformly. The mixture is poured into a fixed container and left to stand still. Heat at a temperature of 80°C or higher for 20 minutes or more. This sterilizes the mixture and at the same time accelerates the coagulation reaction, resulting in a soft solid like pudding.

Example 1 200g of salted seaweed was desalted and ground, 1g of bicarbonate of soda and 50g of water were added to it, heated with stirring to dissolve the seaweed, and the solution was further boiled down to a viscosity of 10,000cps and dissolved. After turning the liquid into a paste, it was cooled to 15℃, 1800g of soy milk cooled to 15℃ was added, and the two were mixed uniformly by high-speed shear stirring, and the viscosity was adjusted to 3000-10000.Calcium sulfate 8 g was added and stirred with high-speed shearing for 5 minutes, which was then filled into an airtight container and heated at 85° C. for 30 minutes. As a result, the mixture was sterilized and coagulated, resulting in a food that had no grassy odor and was slightly harder than light green tofu.

In addition, in the above example, materials with low moisture content and high viscosity were used in order to obtain a hardened product, so when mixing these materials, care was taken to prevent air from being trapped in the mixture. It is important to prepare a coagulant solution by adding a predetermined amount of water to an alkaline earth metal salt, then adding a small amount of guar gum, xanthan gum, gum arabic, gelatinized starch, etc., and heating it. It is necessary to adjust the viscosity to be approximately equal to the viscosity of the above-mentioned mixture and to prevent precipitation of the metal salt.

Example 2 200g of Tosaka nori was shredded, 1.5g of sodium pyrophosphate and 50g of water were added to it, heated for 20 minutes with stirring, cooled to room temperature, and then 1000g of milk and 5g of calcium sulfate were added. After the mixture was stirred and mixed uniformly, it was immediately filled into an airtight container and heated at 80° C. for 30 minutes. As a result, as in Example 1, the mixture became a coagulated material without grassy odor.

(Effects of the Invention) As described above, the present invention adds an alkali metal salt such as sodium bicarbonate to seaweed and heats it to completely or partially dissolve it, and then adds milk, soy milk, etc. A protein-containing solution and an alkali metal salt such as calcium carbonate are added, mixed uniformly, and then heated. By heating the seaweed together with the alkaline earth metal salt, the green color becomes more vivid and the product becomes more appealing. At the same time, it improves visibility and eliminates the characteristic grassy smell, so you can use not only conventionally edible seaweed such as wakame and kelp, but also types of seaweed that were not traditionally used due to their taste and odor. Moreover, since this protein coagulates with a coagulant like soy protein and milk protein, it can be completely integrated with these proteins, eliminating the strange feeling when eaten and creating a completely new food product. It arouses taste.

Claims (1)

[Claims] 1 After shredding or grinding seaweed, add seaweed to this.
Add 0.2 to 5% alkali metal salt and heat while stirring to completely or partially dissolve it, and mix 3 to 20 parts of this dissolved product with 80 to 90 parts of a protein-containing liquid such as soy milk or milk. It is also characterized by mixing 0.1 to 0.5 part of an alkaline earth metal salt such as calcium carbonate or magnesium carbonate, heating it at a temperature of 80°C or higher for 20 to 60 minutes, and then cooling or leaving it to cool to solidify. A method for producing food whose main ingredient is seaweed.