JPH07100019B2 - Dry hijiki and method for producing the same - Google Patents
Dry hijiki and method for producing the sameInfo
- Publication number
- JPH07100019B2 JPH07100019B2 JP63197972A JP19797288A JPH07100019B2 JP H07100019 B2 JPH07100019 B2 JP H07100019B2 JP 63197972 A JP63197972 A JP 63197972A JP 19797288 A JP19797288 A JP 19797288A JP H07100019 B2 JPH07100019 B2 JP H07100019B2
- Authority
- JP
- Japan
- Prior art keywords
- hijiki
- carbon dioxide
- dioxide gas
- pressure vessel
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 26
- 239000001569 carbon dioxide Substances 0.000 claims description 26
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 239000011630 iodine Substances 0.000 description 16
- 229910052740 iodine Inorganic materials 0.000 description 16
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 15
- 235000013305 food Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241001474374 Blennius Species 0.000 description 5
- 238000005470 impregnation Methods 0.000 description 5
- 230000001771 impaired effect Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 3
- 229910052753 mercury Inorganic materials 0.000 description 3
- 210000002700 urine Anatomy 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- 238000007601 warm air drying Methods 0.000 description 3
- 238000002459 porosimetry Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 206010003694 Atrophy Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- AUYYCJSJGJYCDS-LBPRGKRZSA-N Thyrolar Chemical class IC1=CC(C[C@H](N)C(O)=O)=CC(I)=C1OC1=CC=C(O)C(I)=C1 AUYYCJSJGJYCDS-LBPRGKRZSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000005495 thyroid hormone Substances 0.000 description 1
- 229940036555 thyroid hormone Drugs 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Description
【発明の詳細な説明】 ［産業上の利用分野］ この発明は、乾燥ヒジキおよびその製造方法に関する。TECHNICAL FIELD The present invention relates to a dried Hijiki and a method for producing the same.
［従来の技術および課題］ ヒジキは、ヨード（ヨウ素）を多く含む食品として知ら
れている。ヨードは、ヒトにとって必須の微量ミネラル
の一つであり、ヨードの摂取が不足すると、甲状腺ホル
モンの合成が低下し、甲状腺腫が誘発される。[Prior Art and Problems] Hijiki is known as a food containing a large amount of iodine. Iodine is one of the essential trace minerals for humans, and when intake of iodine is insufficient, synthesis of thyroid hormone is reduced and goiter is induced.
ところで、ヒジキ等海藻類は、多くは乾燥した状態で流
通され、またインスタント食品の具にも使用されてい
る。通常、インスタント食品の具として使用される食品
は、凍結真空乾燥法によるものと、温風乾燥法によるも
のとがある。凍結真空乾燥によれば、風味が損なわれ
ず、しかも後の調理がしやすい等の点で優れた乾燥食品
が得られるが、処理コストが非常に高く、また食品組織
が損なわれるので食品本来の有する歯ごたえが悪くな
る。By the way, many seaweeds such as Japanese algae are distributed in a dried state and are also used for instant foods. Usually, foods used as ingredients for instant foods include those obtained by a freeze vacuum drying method and those obtained by a warm air drying method. According to freeze-vacuum drying, a dried food excellent in that the flavor is not impaired and further easy to be cooked later can be obtained, but the processing cost is very high, and the food structure is impaired, so that the original food has The texture becomes worse.
一方、温風乾燥法は、凍結真空乾燥法に比べて処理コス
トが非常に安価であり、組織の損傷も少ないが、この方
法により得た食品は、湯戻しないし水戻しが悪いため、
カップラーメン等のように短時間での湯戻しが必要とさ
れるインスタント食品に使用するには適切でない。加え
て、湯戻しないし水戻し時間が長くなると、ヒジキに含
まれているヨードが水中に溶出されてしまい、有効に摂
取されないようになる。On the other hand, the warm air drying method has a very low processing cost compared to the freeze-vacuum drying method and has less tissue damage, but the food obtained by this method has poor reconstitution in hot water or water,
It is not suitable for use in instant foods, such as cup ramen, that require hot water reconstitution in a short time. In addition, if the hot water return time or the water return time becomes long, the iodine contained in the hijiki will be dissolved in the water and will not be effectively ingested.
したがって、この発明の課題は、風味と組織を損なわ
ず、しかも湯ないし水戻し時間が短い故に含有ヨードが
消失しない乾燥ひじきおよびその製造方法を提供するこ
とにある。Therefore, an object of the present invention is to provide a dried hijiki seaweed that does not lose the iodine contained therein because the flavor and texture are not impaired and the hot water or water reconstitution time is short, and a method for producing the same.
［課題を解決するための手段］ 上記課題を解決するために、この発明は、ヒジキを圧力
容器に入れ、該圧力容器に二酸化炭素ガスを導入し二酸
化炭素ガス圧力15kg/cm2以上に保ってヒジキに二酸化炭
素ガスを含浸させ、圧力容器の圧力を開放し、得られた
二酸化炭素ガス含浸ヒジキを急速加熱処理に供すること
を特徴とする乾燥ヒジキの製造方法およびこの方法によ
って得た乾燥ヒジキを提供するものである。[Means for Solving the Problems] In order to solve the above-mentioned problems, the present invention puts a hijiki in a pressure vessel, introduces carbon dioxide gas into the pressure vessel, and keeps the carbon dioxide gas pressure at 15 kg / cm 2 or more. Carbon dioxide gas is impregnated into hijiki, the pressure in the pressure vessel is released, and the resulting hijiki impregnated with carbon dioxide gas is subjected to rapid heat treatment. A method for producing a dried hijiki and a dried hijiki obtained by this method are provided. It is provided.
以下、この発明をさらに詳しく説明する。The present invention will be described in more detail below.
この発明の乾燥ヒジキの製造方法において、まず、圧力
容器に原料ヒジキを入れる。原料ヒジキとしては、市販
されている乾燥ヒジキを用いることができる。圧力容器
に入れる前に原料ヒジキの含水分を10〜60％（乾量基
準、以下水分について同じ）、好ましくは30ないし50％
に調節することが望ましい。この含水分の調節は、原料
ヒジキを60％以上の湿度を有する空気中で10時間以上、
好ましくは一昼夜蔵置することによって都合よくおこな
うことができる。必要に応じて、含水分調節のために原
料ヒジキに水を所定量噴霧した後、10分以上好ましくは
30分以上蔵置してもよい。In the dry hijiki production method of the present invention, first, raw hijiki is put into a pressure vessel. As the raw material hijiki, commercially available dry hijiki can be used. Before putting into a pressure vessel, the moisture content of the raw hijiki is 10 to 60% (dry basis, the same applies below), preferably 30 to 50%
It is desirable to adjust to. This moisture content adjustment is performed by using the raw hijiki for 10 hours or more in air having a humidity of 60% or more,
It can be conveniently carried out by storing it preferably for 24 hours. If necessary, after spraying a predetermined amount of water on the raw hijiki to adjust the water content, 10 minutes or more, preferably
It may be stored for 30 minutes or more.
こうして含水分を調節した原料ヒジキを圧力容器に入れ
た後、圧力容器を二酸化炭素ガスでパージするか真空に
した後、二酸化炭素ガスを圧力容器内に導入して二酸化
炭素ガスをヒジキ組織内に含浸透させる。この発明にお
いては、含浸中の二酸化炭素ガス圧力を15kg/cm2以上に
保つ。二酸化炭素ガス圧力は、25kg/cm2に保持すること
が特に好ましい。この加圧状態での保持時間は、二酸化
炭素ガス圧力にもよるが、５分以上、好ましくは10分以
上である。二酸化炭素ガス含浸時の温度は、圧力容器内
の二酸化炭素がガス状態を維持する温度であることはい
うまでもない。二酸化炭素ガス含浸に使用する圧力容器
は、二酸化炭素ガス導入管、排出管、ヒジキ導入口およ
び排出口を備え、密閉することができかつ高圧に耐える
とともに、導入された二酸化炭素をガス状態に保持する
ための温度調節手段（例えば、ジャケット）を有するも
のであればどのようなもでも使用できる。After putting the raw material hijiki whose moisture content is adjusted in the pressure vessel in this way, purge the pressure vessel with carbon dioxide gas or evacuate it, then introduce the carbon dioxide gas into the pressure vessel to introduce the carbon dioxide gas into the hijiki tissue. Impregnate. In the present invention, the carbon dioxide gas pressure during impregnation is maintained at 15 kg / cm 2 or more. It is particularly preferable to maintain the carbon dioxide gas pressure at 25 kg / cm 2 . The holding time in this pressurized state depends on the carbon dioxide gas pressure, but is 5 minutes or longer, preferably 10 minutes or longer. Needless to say, the temperature during carbon dioxide gas impregnation is the temperature at which carbon dioxide in the pressure vessel maintains a gas state. The pressure vessel used for carbon dioxide gas impregnation is equipped with carbon dioxide gas inlet pipe, exhaust pipe, hijiki inlet and outlet, can be sealed and withstands high pressure, and keeps the introduced carbon dioxide in a gas state. Any device having a temperature adjusting means (for example, a jacket) for controlling can be used.
二酸化炭素ガス含浸が終ったら、圧力容器の圧力を開放
し、二酸化炭素ガス含浸ヒジキを取り出し、これを急速
加熱処理に供する。急速加熱処理は、100℃以上、好ま
しくは約200℃の温度でおこなうことができる。例え
ば、空気、水蒸気またはこれらの混合ガスから選ばれた
上記温度にある熱媒体が循環する気流乾燥装置を用いて
二酸化炭素ガス含浸ヒジキを５〜６秒以下の時間処理
し、タンジェンシャルセパレータ等を用いて気流からヒ
ジキを分離し、取り出す。あるいは、高周波誘電加熱に
より加熱することによっても急速加熱処理をおこなうこ
とができる。なお、加熱時間は出力にもよるが600Wの場
合は30秒以上である。When the carbon dioxide gas impregnation is completed, the pressure in the pressure vessel is released, and the carbon dioxide gas impregnated hijiki is taken out and subjected to rapid heat treatment. The rapid heat treatment can be performed at a temperature of 100 ° C. or higher, preferably about 200 ° C. For example, carbon dioxide gas-impregnated hijiki is treated for 5 to 6 seconds or less by using an airflow dryer in which a heat medium at the above temperature selected from air, steam or a mixed gas thereof is circulated, and a tangential separator or the like is obtained. Use to separate the hijiki from the air stream and remove it. Alternatively, the rapid heat treatment can also be performed by heating by high frequency dielectric heating. It should be noted that the heating time is 30 seconds or longer at 600 W, depending on the output.
なお、ヒジキを圧力容器から取り出してからは、常温下
では５分以内でできるだけ短時間のうちに急速加熱処理
に供することが望ましい。しかし、低温下ではその時間
を延長することができ、例えば−20℃以下に冷却したと
きは60分程度まで延長することができる。It should be noted that, after taking out the hijiki from the pressure vessel, it is desirable that the hijiki be subjected to the rapid heat treatment within 5 minutes at room temperature and in the shortest possible time. However, at low temperatures, the time can be extended, for example, when cooled to -20 ° C or lower, it can be extended to about 60 minutes.
こうして、乾燥ヒジキが得られる。In this way, dried Hijiki is obtained.
ところで、本発明者らは、衛生上の点から、最終ヒジキ
製品の含水分を10％以下とすることが望ましいことを見
い出した。10％を越える水分があると、微生物の繁殖に
よりヒジキの変色、腐敗、畏縮等が認められる。ところ
で、上記急速加熱処理により直接ヒジキの含水分を10％
以下にすると、ヒジキが炭化（焦げ）したり、ローステ
ィングにより本来の風味が損なわれてしまう場合があ
る。そこで、上記急速加熱処理に供したヒジキを40℃な
いし80℃の温風乾燥処理に供して含水分を10％以下、好
ましくは単分子吸着層に相当する水分まで乾燥すること
が望ましい。なお、上記急速加熱処理をおこなったまま
の状態のヒジキは、15ないし35％の含水分を有すること
が多い。By the way, the present inventors have found that it is desirable to set the water content of the final hijiki product to 10% or less from the viewpoint of hygiene. If the water content exceeds 10%, discoloration, decay, and atrophy of the hijiki are recognized due to the reproduction of microorganisms. By the way, the water content of the hijiki tree is 10%
In the following cases, the hijiki may be charred (burnt) or the original flavor may be impaired by roasting. Therefore, it is desirable that the hijiki seaweed that has been subjected to the rapid heat treatment is subjected to a hot air drying treatment at 40 ° C. to 80 ° C. to dry the water content to 10% or less, preferably to the water content corresponding to the monomolecular adsorption layer. Incidentally, hijiki in the state of being subjected to the rapid heat treatment often has a water content of 15 to 35%.
［実施例］ 以下、実施例によりこの発明をより具体的に説明する。[Examples] Hereinafter, the present invention will be described more specifically with reference to Examples.
実施例 １ 含水分7.1％、見掛け密度1.50g/cm3に乾燥された市販ヒ
ジキ500gを金網上に広げ、温度20.0℃、相対湿度80％に
調湿空気中に48時間蔵置し、含水分を34.2％に調整し
た。ついで、このヒジキを金網製の円筒状バスケットに
入れ、外側ジャケット内に熱交換媒体を循環させて約17
℃に保持した内容積４リットルの圧力容器に仕込み、二
酸化炭素ガスを導入して50kg/cm2に加圧した。この条件
の下で20分間保持し、二酸化炭素ガスの含浸をおこなっ
た。Example 1 500 g of commercial Hijiki dried at a moisture content of 7.1% and an apparent density of 1.50 g / cm 3 was spread on a wire mesh and stored in a humidity-controlled air at a temperature of 20.0 ° C. and a relative humidity of 80% for 48 hours to obtain the moisture content. Adjusted to 34.2%. Then, put this hijiki in a cylindrical basket made of wire mesh and circulate a heat exchange medium in the outer jacket for about 17 minutes.
The mixture was charged into a pressure vessel having an internal volume of 4 liters, which was maintained at 0 ° C., carbon dioxide gas was introduced, and the pressure was increased to 50 kg / cm 2 . Under this condition, it was held for 20 minutes to impregnate with carbon dioxide gas.
しかる後、容器内圧力を開放し、二酸化炭素ガス含浸ヒ
ジキを取り出した。これを直ちに230℃の過熱水蒸気流
が25m/秒で流れる気流乾燥機に供給して加熱乾燥に供し
た後、約２秒後に過熱水蒸気流から分離しヒジキを取り
出した。これをさらに50℃の温風中で含水分が約８％と
なるまで乾燥した。Then, the pressure in the container was released and the carbon dioxide gas-impregnated hijiki was taken out. This was immediately supplied to a gas stream dryer in which a superheated steam flow of 230 ° C. was flowing at 25 m / sec for heating and drying, and after about 2 seconds, the superheated steam flow was separated to remove hijiki. This was further dried in warm air at 50 ° C until the water content became about 8%.
こうして得たヒジキを水銀圧入法でその見掛け密度を測
定したところ0.38g/cm3の値を得、処理前に比べて約４
倍に膨化していることがわかった。When the apparent density of the thus obtained hijiki was measured by the mercury penetration method, a value of 0.38 g / cm 3 was obtained, which was about 4
It turned out to have doubled.
この処理後のヒジキ約100gを90℃の熱湯中で数秒間湯戻
しをおこない、水切り後、植物油でいため、だし、砂
糖、しょう油を加えて調理し、パネル10名により試食
し、湯戻し、風味の状態を観察した。なお、この発明の
処理をおこなわなかった原料ヒジキ（未処理ヒジキ）に
ついて、同様の湯戻し、調理をしたもの、および常法通
り水中で30分間水戻しし調理したものも、それぞれの状
態を比較観察した。その結果、この発明の処理ヒジキは
風味、歯ごたえとも良好であり、湯戻しも優れていた。
これに対し、未処理ヒジキは、30分の水戻ししたものは
歯ごたえは本発明処理ヒジキと同程度であったが、風味
が劣り、また本発明処理ヒジキと同じ湯戻しをおこなっ
たものは芯が残り、歯ごたえが悪く、いずれも本発明処
理ヒジキより劣っていた。Approximately 100 g of this processed hijiki is boiled in hot water at 90 ° C for a few seconds, drained and cooked with vegetable oil, soup stock, sugar and soy sauce are added, and then tasting is done by 10 panelists. Was observed. In addition, about the raw material hijiki (untreated hijiki) that was not subjected to the treatment of the present invention, the same state was reconstituted in the same hot water and cooked, and in the water which was cooked in water for 30 minutes as usual. I observed. As a result, the treated hijiki of the present invention had a good flavor and chewy texture, and was excellent in reconstitution with hot water.
On the other hand, untreated hijiki was rehydrated for 30 minutes and the texture was similar to the treated hijiki of the present invention, but the flavor was inferior, and the one subjected to the same hot water reconstitution as the inventive hijiki was the core. Remained, but the texture was poor and both were inferior to the treated hijiki of the present invention.
また、上記本発明処理ヒジキおよび未処理ヒジキをそれ
ぞれ1gずつ秤量して目開き1mm相当のステンレス製蓋付
き金網かごに入れ、97℃の熱湯中に浸した後、1600rp
m、60Gで付着水の遠心脱水を１分間おこない、その重量
を測定し、重量が元の４倍に増加するまでに要した熱湯
浸漬時間を調べたところ、本発明処理ヒジキでは0.75分
であり、未処理ヒジキでは1.50分であった。In addition, 1 g each of the treated and untreated Hijiki of the present invention was weighed and placed in a wire mesh basket with a stainless steel lid having an opening of 1 mm and immersed in hot water at 97 ° C., then 1600 rp
Centrifugal dehydration of attached water was performed at m and 60 G for 1 minute, the weight was measured, and the hot water soaking time required until the weight increased to 4 times the original was 0.75 minutes for the treated hijiki of the present invention. , It was 1.50 minutes for untreated hijiki.
さらに、上記本発明処理ヒジキおよび未処理ヒジキをそ
れぞれステンレス製蓋付き金網かごに入れ、97℃の熱湯
中に１分および３分浸し、専門パネル15名にて試食し
た。その結果を、芯がなく良好な歯ごたえのものをＡ、
わずかに芯が残るものをＢ、芯が残り歯切れが悪いもの
をＣ、芯が残り噛みにくいものをＤとして評価した。そ
の結果、本発明処理ヒジキは、湯戻し１分のときＢ、湯
戻し３分のときＡであった。これに対し、未処理ヒジキ
は湯戻し１分のときＤ、湯戻し３分のときＢであった。Further, each of the treated and untreated hijiki of the present invention was placed in a stainless steel wire mesh basket with a lid, immersed in hot water of 97 ° C. for 1 minute and 3 minutes, and tasted by 15 expert panels. The result is A, with no core and good texture,
The case where the core was slightly left was evaluated as B, the case where the core remained and the tooth was poorly crimped, and the case where the core remained and biting was difficult were evaluated as D. As a result, the treated hijiki of the present invention was B when the hot water was returned for 1 minute and A when the hot water was returned for 3 minutes. In contrast, the untreated hijiki was D when the hot water was returned for 1 minute and B when the hot water was returned for 3 minutes.
実験例 健康な成人男子３名が２日間低ヨード食品を食した後、
３日目の朝食（午前９時）に調理済ヒジキを50g食し
た。その後２日間も低ヨード食品を食しながら、調理ヒ
ジキ食後０〜４時間、４〜12時間、12〜24時間、24〜36
時間、36〜48時間の５区分について尿の採取をおこな
い、尿中のヨード量を定量し人体に吸収されたヨード量
を測定した。結果を第１図に示す。なお、調理方法は、
本発明処理ヒジキ（実施例１）については、ぬるま湯中
で数秒もみ洗いした後調理した（ヨード含量：もみ洗い
後530μg/g、調理後は50g中3662μｇ）。未処理ヒジキ
については、水中に30分間浸漬後調理した（ヨード含
量：水中浸漬後440μg/g、調理後は50g中2842μｇ）。
（未処理ヒジキそれ自体のヨード含量は540μg/gであ
る）。Experimental example After three healthy male adults ate low iodine food for 2 days,
I ate 50g of cooked Hijiki at breakfast (9:00 am) on the 3rd day. While eating low-iodine food for the next 2 days, 0-4 hours, 4-12 hours, 12-24 hours, 24-36 hours after eating cooked hijiki
The urine was collected in 5 sections of 36 to 48 hours, and the amount of iodine in urine was quantified to measure the amount of iodine absorbed by the human body. The results are shown in Fig. 1. The cooking method is
The treated hijiki of the present invention (Example 1) was washed in warm water for several seconds and then cooked (iodine content: 530 μg / g after rice washing, 3662 μg in 50 g after cooking). Untreated hijiki was soaked in water for 30 minutes and then cooked (iodine content: 440 μg / g after soaking in water, 2842 μg in 50 g after cooking).
(The iodine content of the untreated hijiki itself is 540 μg / g).
以上のことから、本発明処理ヒジキは未処理ヒジキに比
較して湯戻しによるヨードの溶出が少なく、調理品にお
いてヨードを高含有しており、人体への吸収も多いこと
が明らかとなった。From the above, it has been clarified that the treated hijiki of the present invention has less iodine elution by reconstitution with hot water as compared with untreated hijiki, has a high iodine content in the cooked product, and has a high absorption to the human body.
実施例２ 以下の表１に示す条件で、同表に示す含水分を有する原
料ヒジキについて二酸化炭素ガス含浸、急速加熱処理お
よび温風乾燥をおこない、得られた乾燥ヒジキの含水
分、膨化率および湯戻しの状態（実施例１の評価によ
る）を測定した。結果を同表に示す。なお、膨化率は、
水銀圧入法による原料ヒジキの密度で、処理後のヒジキ
の水銀圧入法による密度を除した商である。Example 2 Under the conditions shown in Table 1 below, carbon dioxide gas impregnation, rapid heat treatment and warm air drying were performed on raw material hijiki having the water content shown in the same table, and the water content, expansion rate and The state of reconstitution with hot water (based on the evaluation of Example 1) was measured. The results are shown in the table. The expansion rate is
This is the quotient obtained by dividing the density of the processed hijiki by the mercury porosimetry by the density of the raw hijiki by the mercury porosimetry.
［発明の効果］ 以上述べたように、この発明によれば、風味と組織を損
なわず、しかも湯ないし水戻しが短時間でおこなえる故
に含有ヨードの消失が少ない乾燥ひじきおよびその製造
方法が提供される。 [Effects of the Invention] As described above, according to the present invention, there is provided a dried hijiki seaweed and a method for producing the dried hijiki seaweed, which does not impair the flavor and texture, and can reduce hot water or water reconstitution in a short time so that iodine contained therein is hardly lost. It
第１図は、この発明の乾燥ヒジキを摂取したときのヨー
ドの尿中排泄量を未処理ヒジキのそれと比較して示すグ
ラフ図。FIG. 1 is a graph showing the amount of iodine excreted in urine when the dried hijiki of the present invention is ingested in comparison with that of untreated hijiki.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 竹内 学 神奈川県平塚市黒部丘１番31号 日本たば こ産業株式会社生産技術研究所内 審査官 佐伯 裕子 (56)参考文献 特開 昭61−52268（ＪＰ，Ａ) ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Manabu Takeuchi 1-31 Kurobeoka, Hiratsuka-shi, Kanagawa Japan Tobacco Inc. Production Technology Research Laboratory Yuko Saeki (56) References (JP, A)
Claims (3)
酸化炭素ガスを導入し、二酸化炭素ガス圧力15kg/cm2以
上に保ってヒジキに二酸化炭素ガスを含浸させ、凍結す
ることなく圧力容器の圧力を開放し、得られた二酸化炭
素ガス含浸ヒジキを急速加熱処理に供することを特徴と
する乾燥ヒジキの製造方法。1. A pressure vessel in which hijiki is placed in a pressure vessel, carbon dioxide gas is introduced into the pressure vessel, and the pressure of carbon dioxide gas is kept at 15 kg / cm 2 or more to impregnate the hijiki with carbon dioxide gas, without freezing. The method for producing a dried Hijiki, which is characterized in that the pressure is released, and the obtained Hijiki with carbon dioxide gas impregnated is subjected to a rapid heat treatment.
風乾燥することにより、含水分を10％以下に乾燥する請
求項１記載の製造方法。2. The method according to claim 1, wherein after the rapid drying treatment, the hijiki is further dried with warm air to have a water content of 10% or less.
燥ヒジキ。3. A dried hijiki obtained by the method according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63197972A JPH07100019B2 (en) | 1988-08-10 | 1988-08-10 | Dry hijiki and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63197972A JPH07100019B2 (en) | 1988-08-10 | 1988-08-10 | Dry hijiki and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0249565A JPH0249565A (en) | 1990-02-19 |
| JPH07100019B2 true JPH07100019B2 (en) | 1995-11-01 |
Family
ID=16383386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63197972A Expired - Lifetime JPH07100019B2 (en) | 1988-08-10 | 1988-08-10 | Dry hijiki and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07100019B2 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0728712B2 (en) * | 1984-08-17 | 1995-04-05 | 英希 荒木 | Puffing and drying method for food etc. |
-
1988
- 1988-08-10 JP JP63197972A patent/JPH07100019B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0249565A (en) | 1990-02-19 |
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