JP2000050835A - Production of seasoning containing tangle stock - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a seasoning containing a tangle stock and rich in the original flavor and taste of the tangle. SOLUTION: This method for producing a seasoning containing a tangle stock comprises placing a proper amount of finely cut tangle pieces in a glass container, charging a thermally sterilized mirin (sweet rice wine for seasoning)- type fermented seasoning into the glass container at 65 deg.C, immediately stoppering and sealing the glass container, and subsequently naturally cooling the charged mixture down to ordinary temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a seasoning containing kelp stock.

[0002]

2. Description of the Related Art Conventionally, as a seasoning of this type, there is a seasoning obtained by adding an extract of kelp to a mirin-type fermented seasoning. The production method is a method of performing processing such as heat concentration in the production stage of the extract extract, and then performing a heat sterilization, adding to the seasoning liquid, mixing and filling the container,
There was a problem that the natural and unique flavor of kelp was spoiled, and that kelp slag after extraction of the extract had to be discarded.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing a seasoning containing kelp soup that is rich in the original flavor and umami of kelp and effectively utilizes kelp as food without producing kelp slag. Things.

[0004]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems. An appropriate amount of shredded kelp is put in a container, and a seasoning liquid containing an alcohol content which is heat-sterilized is added to the container. This is a method for producing a seasoning containing kelp stock, which is filled at a temperature higher than the sterilization temperature of kelp, immediately sealed with a stopper, and allowed to naturally cool to room temperature to obtain a product.

[0005] As the seasoning liquid, a seasoning liquid containing alcohol such as a mirin-type fermented seasoning liquid (material), a sake-type fermented seasoning liquid (material), hon-mirin, and sake is used.

[0006] The mirin-type fermented seasoning is "Honmirin".
There is no legal definition such as the Sake Tax Law in Japan, so there are no specific definitions or rules regarding ingredients.However, in general, rice and rice koji are the main raw materials and fermentation with yeast, similar to sake. Manufactured and the components are alcohol content 8 ~
14%, sugar content 35-50%, salt content 1.5-2.3%.

The kelp is chopped to make it easier to put in a container and to increase the surface area of the kelp so that the extract and the fragrance can be extracted well.

The amount of kelp used depends on the quality of kelp (extractivity of extract and aroma), the taste of the consumer, and the heating temperature of the seasoning liquid. As a result of changing to 2 g, 3 g, 4 g, 6, and 10 g, the taste of kelp was insufficient for 2 g and 3 g, and 4 g
A sufficient amount of umami came out. Even if the amount is increased by 4 g or more, 4 g
Since the effect is almost the same as g, it was found that 4 g of kelp was appropriate for 300 ml of the seasoning liquid.

[0009] The filling temperature is preferably higher than the sterilization temperature of kelp. In other words, when treating kelp as food, there is usually a high possibility that dirt and microorganisms have adhered to the surface during manufacturing, so wipe with sterilizing alcohol (for food) with a clean cloth beforehand. Since sterilization cannot be performed completely, the filling temperature is preferably equal to or higher than the sterilization temperature of kelp. The minimum temperature for heat sterilization is 65 ° C
Temperature is required.

The upper limit temperature of the seasoning liquid is about 85 ° C. in view of the fact that the seasoning liquid to be used contains alcohol, the durability of containers and caps, the suitability for production and filling, and the properties of kelp. This is the upper limit.

In the present invention, the reason and the effect of sealing immediately after filling are firstly that the fragrance of kelp and the alcohol content are contained and not escaped. Secondly, by natural cooling, the pressure gradually becomes reduced, and the seasoning liquid penetrates from the surface of the kelp, especially from the cut end, and the kelp extract and the fragrance elute well.
In order to give a much more rounded flavor than the conventional method,
When the natural cooling is performed in the open state, not only this effect is not obtained, but also there is a possibility that the inside of the container is contaminated by falling bacteria or the like.

The reason why the alcohol-containing seasoning liquid is used is to dissolve, among the components of the kelp, particularly the components constituting the scent of the kelp, depending on the alcohol content. In other words, since the scent components of foods are generally easily dissolved in alcohol, the inclusion of alcohol in the seasoning liquid makes it easier for the components of kelp (especially the scent of kelp) to come out. And has the effect of imparting preservability.

[0013]

[Action] As can be seen from the above description, the extract and aroma of kelp are well extracted, and a rounded kelp soup seasoning can be obtained. Moreover, kelp becomes soft and can be eaten as a health food without waste.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION 4 g of kelp cut into a length of 100 mm and a width of 15 mm is placed in a 300 ml glass container, which is heat-sterilized into a mirin-type fermented seasoning liquid 300.
Immediately after filling at 65 ° C., the resin cap was stoppered and sealed, and this was allowed to cool naturally to room temperature to obtain a product.

[0015]

According to the present invention, the kelp is heat-sterilized, the kelp extract and the aroma are well extracted by the action of reduced pressure and alcohol during cooling, and the kelp flavor is extracted in a sealed state. A seasoning with umami is obtained. Also, because kelp becomes soft, it can be eaten as it is as a health food, and there is no need to dispose of kelp slag as in the conventional manufacturing method. It was the one that won.

Claims (2)

[Claims] 1. Put an appropriate amount of shredded kelp in a container, fill it with a seasoning solution containing a heat-sterilized alcohol at a temperature higher than the sterilization temperature of the kelp, immediately seal the stopper, and let it cool naturally to room temperature. A method for producing seasoning containing kelp soup, characterized in that it is made into a product. 2. The method according to claim 1, wherein the sterilization temperature is 65 ° C. or higher.