JPH0824549B2 - Seasoned hijiki and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention relates to seasoned hijiki, more specifically, a seasoned hijiki that can be tasted and eaten as a side dish, snack, portable food without any modification. The present invention relates to a method for producing seasoned hijiki.

(Prior Art) Conventionally, as a prior art of a method for producing hijiki related to the present invention, as described in Japanese Patent Publication No. 41-19580, a dry hijiki is soaked in water for about 12 hours (in summer, 6 hours). After soaking, drain once, boil for about one and a half hours, soak for about 10 hours as it is, and wash several times to remove it, and add seasoning and boil for about 3 hours There is a dried seasoned hijiki that consists of the steps of adding the seasoning solution and mixing, leaving it for about 10 to 15 hours to season, and cutting the remaining broth and drying with hot air for about 8 hours. It was possible to eat at home by soaking it in predetermined water, boiling it in water, and boiling it until a small amount of broth remained.

That is, although the hijiki may be eaten as a traditional side dish at home, for example, by boiling it with other ingredients such as oil boiled soybeans and so on, it may be eaten as a traditional side dish, As a snack or portable food, it was not eaten as a snack with a taste.

Here, hijiki is only a side dish material,
Moreover, the cooking method is limited to the traditional method at home, and as a result, the chance of eating hijiki was small.

(Problems to be Solved by the Invention) In general, seaweeds, especially hijiki, are natural food materials rich in fiber, and also contain a large amount of calcium, iodine, vitamins and other ingredients effective for maintaining and promoting health. . For this reason, the necessity of eating seaweeds, especially hijiki, is extremely great in maintaining and improving health.

Nevertheless, as mentioned above, even dried hijiki, which is slightly flavored, is only re-cooked by the traditional cooking method at home and eaten as a side dish. However, the current situation is that they are not eaten easily because of the time and effort involved.

The present invention has been made in view of the situation that hijiki is only traditionally eaten at home, etc., despite its excellent nutritional value and nutritional value. It is an object of the present invention to provide a seasoned hijiki that can be eaten easily and at any time, and a method for producing the same.

(Means for Solving the Problems) In order to achieve the above object, the present invention takes the following technical means.

That is, the seasoned hijiki of the present invention is obtained in a natural state, desalted, excess water is removed by a steaming step, then tightened by a steaming step, and seasoned with a desired seasoning agent, Furthermore, it is a seasoned hijiki obtained by drying to a completely dry state, and is characterized in that it can be eaten in the completely dry state.

The manufacturing method is characterized by a desalting step of desalting the hijiki obtained in a natural state, and
Steam for 3 hours to remove excess water, then 2
A steaming step of maintaining the steamed state for 6 hours and tightening the steamed hijiki, then a seasoning step of boiling the steamed hijiki in a desired seasoning agent until there is almost no water, and then a substantially completely dried state It is to produce seasoned hijiki which can be eaten as it is.

(Working) The seasoned hijiki of the present invention has a << seasoning step >> before being dried.
The desired "seasoning" is applied in the
However, since it is applied after the excess water is evaporated in the << steaming process >>, it can be eaten in the dried state by the final << drying process >>, and it is also delicious enough for the eater. Can bring.

Further, the << steaming step >> for a short time of 2 to 3 hours alleviates the binding of the hijiki fibers which cannot be easily decomposed by boiling, and the "hijiki fibers" are sufficiently "softened" and By "steaming process" of 2-6 hours,
The "softened" fibers are evenly tightened.

Moreover, by the high temperature and high pressure treatment in the << steaming step >>, only the binding between the fibers of the hijiki is relaxed, so that it is sufficiently "softened" and is decomposed by the high temperature and high pressure treatment in the << steaming step >>. Since the fibers are held in their shape without binding again, it is possible to maintain a moderately "softened" state even after the final << drying step >>, like the old hijiki. It does not drip dry.

Therefore, upon eating, there is no need for water reconstitution or re-cooking, the texture is good, and it is possible to evoke a drastically high motivation to eat compared to the conventional hijiki as a side dish.

Further, the method for producing seasoned hijiki according to the present invention has the above-mentioned constitution, and since the salt is almost completely removed by the << salt removal step >>, the acquisition of "salt" from hijiki tends to contain extra "salt". Volume is reduced and health problems are resolved.

Furthermore, in the << salt removing step >>, since no boiling has been performed as before, important ingredients such as iodine and calcium, which are abundant in Hijiki, do not dissolve.

In the << steaming step >> and << steaming step >>, there is no need to immerse in water, so water is penetrated between fibers of hijiki (because the cross section of hijiki is hollow, the inside of the hollow). Never.

Therefore, in the next << seasoning step >>, the desired seasoning agent can be sufficiently permeated between the fibers of the hijiki seaweed by boiling it down in the desired seasoning agent until the seasoning agent is almost exhausted. Therefore, the concentrated seasoning can be applied in a relatively short time, so that the seasoning does not take as long as 10 to 15 hours as in the past.

In addition, as described above, since the << steaming step >> and << steaming step >> are performed in a very short time, it becomes a very tight state without absorbing excess water, and therefore "Glossy" can be exhibited.

Furthermore, since the seasoning agent is dried to a substantially completely dried state by the final << drying step >> in a state where it is considerably concentrated,
Even if it is eaten as it is, it will be sufficiently seasoned, and it will have a very long shelf life, the possibility of spoilage will be extremely small, and it will not take much time to store it.

(Examples) Examples of the present invention will be described below.

First, the hijiki seaweed collected from the sea is dried as it is until the water is almost removed. After that, dust and other sea pieces are removed from the substantially dried hijiki to order the hijiki.

Next, the hijiki seaweed, which has been almost completely dried and ordered,
Soak the water in a water tank for 3 hours to remove salt from the hijiki.
Then, the hijiki is pulled out of the water tank and left for 2 to 10 hours to cure.

Incidentally, the salt removal step is not particularly different from the conventional method at home, etc., but hijiki is substantially completely demineralized by passing through the salt removal step, and the food contains extra "salt content". The health problems caused by this will be resolved.

Next, the cured hijiki is steamed for 2 to 3 hours. By this steaming process, the hijiki can be softened sufficiently without containing excess water, and only the bundling of the fibers can be relaxed, so that the hijiki having moderate softness can be obtained.

After that, the steamed state is maintained for 2 to 6 hours to steam the hijiki. By this steaming process, the hijiki is very tight and does not absorb excess water, so that it does not become a paste state and its surface becomes glossy. This improves the "texture" and "look" when eating hijiki, and greatly enhances the willingness to eat.

Next, steam the steamed and steamed hijiki,
In a bonito and kelp soup stock and a seasoning consisting of soy sauce, mirin, sugar and honey, boil until the water is almost gone to season and let the hijiki penetrate the taste. Here, since it is not delicious, hijiki, which has not always been eaten actively, becomes a rather active food to be eaten.

In other words, the round spiciness brought about by soy sauce and mirin is suitable as a sake liquor, and the sweetness of sugar and honey allows it to be eaten as a snack for children even if it is a snack.

Next, the seasoned hijiki which has been subjected to the seasoning step is dried on the sun until it is almost completely dried to obtain a dried seasoned hijiki. By undergoing this drying step, the seasoned hijiki is given a preservative property, so that it is possible to eat at any time without taking time and effort again for each eating.

As described above, the hijiki according to the present invention is seasoned, and since it has a high preservability, it does not require any special labor such as cooking at the time of eating, and can be used directly and at any time. You can proceed to eating.

For this reason, the traditional Japanese hijiki as a side dish is not always delicious, and it took a lot of time and effort for each cooking, so despite its high nutritional value and nutritional value, it is rarely eaten. On the other hand, the demand for hijiki will increase dramatically. This is
It provides easy and convenient intake of abundant fiber that hijiki naturally has.

As a result, regarding maintenance and promotion of the health of the human body, the function of the digestive tract is enhanced and the defecation function is normally maintained, and the high water absorption of hijiki facilitates dieting, and iodine, which is rich in hijiki, It is possible to make great use of hijiki to strengthen teeth and bones and improve the luster of hair with calcium and the like.

In the above examples, the seasoning agent consists of bonito and kelp soup stock, and soy sauce, mirin, sugar, and honey. Needless to say, the additive itself is not limited to these, and can be freely applied, for example, Japanese pepper, curry taste, seven tastes, and gold leaf taste.

Further, in the above-mentioned embodiment, the processing time is set with a considerable width for a predetermined process, but these can be further appropriately changed by considering weather conditions such as temperature and humidity for each season. Needless to say.

Further, in the above-mentioned embodiment, although it is not mentioned after drying the seasoned hijiki, after drying, the seasoned hijiki is appropriately cut, and bagged or the like to facilitate handling. It is possible to further improve the storability and the convenience at the time of eating.

(Effect of the invention) The seasoned hijiki of the present invention has almost completely removed the salt by being desalted, so that the amount of salt obtained from the hijiki tend to contain extra “salt” is reduced. , Health problems are resolved.

At the time of desalting, since no boiling is performed as before, the important components such as iodine and calcium, which are abundant in hijiki, do not melt.

Therefore, the seasoned hijiki of the present invention can be greatly utilized for strengthening teeth and bones and improving hair gloss.

Further, the seasoned hijiki of the present invention, after undergoing a steaming step, and a subsequent steaming step, is subjected to a desired seasoning before being dried, so that a highly concentrated seasoning agent can be used for a short time. It soaks in hijiki, and has excellent storability that is normally in a dry state. In this state, you can easily eat at any time without adding special cooking, Can bring good taste to people.

Therefore, the traditional Japanese cooking method, hijiki as a side dish, is not always delicious, but because of its high health and nourishing effect, it takes a lot of time and effort to cook it at home. Compared to being rare and rare and eating reluctantly, the appetite for hijiki and the opportunity to eat will increase dramatically.

As a result, the present invention epoch-making that the amount of hijiki eaten can be increased, and that the highly nutritious and nutritive properties inherent in hijiki can be dramatically utilized for maintaining / promoting the health of the people. It has brought about a great effect.

Moreover, in the method for producing seasoned hijiki according to the present invention, the salt is not easily decomposed by just boiling water as in the conventional one by the steaming step for 2 to 3 hours after the desalting step. Only the water was only infiltrated between the hijiki fibers, whereas the steaming step did not directly contact the water, so that excess water could enter between the hijiki fibers. And the bundling of hijiki fibers is relaxed, and the hijiki fibers are sufficiently "softened", and the "softened" fibers are said to be in a completely closed state by the subsequent 2 to 6-hour steaming step. To be done.

Further, conventionally, the step of removing the material, which is carried out as a pretreatment for the seasoning step, has a considerably long time (a step of boiling for 6 to 12 hours and then dipping for about 10 hours). On the other hand, the steaming / steaming process of the present invention can be performed in a very short time.

Moreover, even after the subsequent drying step, since the excess water is removed by the steaming step and the steaming step, it is possible to sufficiently maintain the "softened" and firm state, and The surface is glossy.

Furthermore, in the present invention, since steaming / steaming is performed as a pretreatment of the seasoning step, the binding of the hijiki fiber is relaxed, and excess water is removed, so that the moisture content in the desired seasoning agent is reduced. When the mixture is boiled down to almost zero, the desired flavoring agent penetrates between the fibers very efficiently.

Therefore, it does not take as long as 10 to 15 hours for seasoning as before.

Furthermore, the seasoned hijiki of the present invention is dried by the subsequent drying step.
Sufficient storability is given as it is.

As described above, according to the production method of the present invention, it is easy to produce a seasoned hijiki that is delicious and has a high shelf life and has a strong eating habit. Here, the method for producing seasoned hijiki according to the present invention has brought about an epoch-making effect of enabling the production of seasoned hijiki which can dramatically increase the consumption of hijiki.

Claims (2)

[Claims] 1. Obtained in a natural state, desalted, excess water removed by a steaming step, then tightened by a steaming step, and seasoned with a desired seasoning agent, and further dried completely. A seasoned hijiki, which is a dried seasoned hijiki, which is characterized in that it can be eaten in its completely dried state. 2. A desalting step of desalting hijiki obtained in a natural state, a steaming step of steaming the salted hijiki for 2 to 3 hours to remove excess water, and then maintaining the steamed state for 2 to 6 hours. Then, a steaming step of tightening the steamed hijiki, a seasoning step of boiling the steamed hijiki in a desired seasoning agent until there is almost no water, and then a drying step of drying to a substantially completely dried state. A method for producing a seasoned hijiki, which comprises producing a seasoned hijiki that can be eaten as it is.