JPH0560906B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field The present invention relates to a method for processing wakame sporophylls (commonly referred to as "mekabu"), and in particular a method for processing wakame turnips that maintains its freshness in color, viscosity, taste, and texture. Regarding. Conventional technology Salting and refrigerating seaweed such as wakame has been described, for example, in Japanese Patent Publication No. 54-21425,
It is known as described in Publication No. 53-136564, etc., and a method for producing seaweed turnip food in which wakame turnip is salted, refrigerated or frozen, and desalted prior to blanching was also published in Japanese Patent Publication No. 57-56862. It is publicly known as described in the publication No. Problems to be Solved by the Invention Products stored using salting and refrigeration as described above have defects such as discoloration (due to fading), decreased viscosity, and inferior taste and texture compared to when fresh. Improvements in this area have been desperately needed in this industry. Means for Solving the Problems The inventor of the present invention has successfully developed the present invention as a result of various studies and experiments to solve these problems, and the technical structure of the present invention is within the scope of the above claims. As specified in Section 1, the treatment method of the present invention will be specifically explained in detail below. Wakame turnips collected from seawater are washed while fresh (preferably within 7 hours from the time of collection), and then blanched for about 30 seconds to 1 minute using boiling water or heated steam at 75°C to 90°C. do.
The reason why the temperature of the boiling water or heated steam for blanching is set to 75° to 90°C as mentioned above is that at temperatures outside these ranges, Mekabu loses its characteristic stickiness and develops an astringent taste. Furthermore, it was found that when the blanching treatment time was other than about 30 seconds to 1 minute as mentioned above, discoloration occurred in the turnips. Immediately after the blanching treatment, the material is sufficiently cooled using cold water, and then washed again using fresh water (tap water, etc.) to remove foreign substances. After that, it is drained, sliced into a size suitable for food, and seasoned as is, or packaged and frozen. In the conventional manufacturing method, the turnips are first salted and refrigerated, and in the process of the present invention, the turnips are collected from seawater and washed, immediately blanched, and stored frozen. The table below shows the results of a component analysis of turnips from a nutritional standpoint. This analytical test was conducted by the Japan Food Research Institute.

[Table] As clearly shown in the table above, even when compared from a nutritional standpoint, it is clear that the food of the present invention is superior to the food that has been conventionally salted. In addition, salted mekabu has disadvantages such as the original color of the mekabu gradually fading during refrigerated storage and the characteristic viscosity of the mekabu also decreasing.
The method of the present invention has very few of these drawbacks, and it is clear that the method of the present invention is superior in terms of texture and taste. Above, we have described a specific example of blanching treatment immediately after washing Mekabu, but in the present invention,
The same actions and effects as described above can be achieved by washing the mekabu, slicing it, or storing it in a frozen state, thawing it at any time, and subjecting it to the above-mentioned treatment. Examples The processing method of the present invention is schematically shown as follows: Fresh turnip (with stems removed) → washing and removing foreign substances → blanching → cooling → washing and removing foreign substances →
Draining, dehydrating → slicing → packaging → frozen storage. Seasoning → Packaging → Shipping. A more specific example is as follows: Young turnips were collected from seawater, their stems were removed, and they were thoroughly washed and foreign substances removed. that
Blanched in 85°C water for about 1 minute. At that point, the mekabu turns a bright, dark green color. It was immediately immersed in cold water to completely cool it down. After that, in order to make it a complete food, it was passed through tap water.
Washing and foreign matter removal were performed. This was placed in a relatively large basket and the surface of the turnip was drained for about 30 minutes. After draining the water, cut the turnip into slices using a cutting machine so that they are easy to eat.
It was packaged in 150g to 200g portions and stored frozen. In order to carry out the above treatment, in order to observe changes in the color, viscosity, taste, texture, etc. of the turnips over time, from the 10th day, 20th day, 30th day, and 2nd month from the day of frozen storage. We thawed 20 pieces each month until the 6th month and investigated the above points. As a result, not only the previous period but also the test period 6
Even when a few months had passed, there was almost no difference between the Nomekabu and the Nomekabu when it was collected from seawater.
In addition, when comparing the turnips produced using turnips collected from seawater and first salting them and storing them in a refrigerator, the turnips produced using the present invention had better taste, color, and taste.
It became clear that the flavor was particularly excellent. How to eat turnips produced according to the present invention: Hot water. water. Or, you can thaw it naturally and use it as is with vinegared soy sauce, dressing, soy sauce, vinegared miso, etc. to your taste, and since it has a unique stickiness, it can be eaten very deliciously as sea mellow turnip. Its flavor and taste are better than those made from dried Mekabu and salted Mekabu.
Especially excellent in color and texture. Effects of the Invention Since the mekabu produced by the treatment method of the present invention is not salted as in the conventional method, the mekabu's original dark green color when blanched is not lost, and its unique viscosity, taste, and texture are fresh. It can be saved as is,
It has been recognized that this method has superior nutritional effects compared to conventional salting treatments.

Claims (1)

[Claims] 1. Washing the collected wakame sporophylls while raw,
30 seconds to 1 hour with boiling water or heated steam at 75-90℃
A method for processing wakame sporophylls, which is characterized by blanching for a minute, immediately cooling with cold water, washing with fresh water and removing foreign substances, and then slicing after draining. 2. The method for processing wakame sporophylls according to claim 1, which comprises washing the collected wakame sporophylls while still fresh and then freezing and preserving them. 3 Pack the treated wakame sporophylls, freeze them,
A method for treating wakame sporophylls according to claim 1 for preservation.