JP2001292742A - Nemacystus processed food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide Nemaeystus processed food where palatability and flavor are improved and also the odor of seaweed is removed, and to provide a method for producing the food. SOLUTION: This Nemacystus processed food 1 is composed of Nemacystus 8, wasabi (Japanese horse-radish) pieces 12 formed by dividing wasabi into small pieces and preserved in a seasoning liquid, and the seasoning liquid 12 for seasoning Nemacystus 8 and the pieces 12. The method for producing the Nemacystus processed food 1 comprises the following processes: a process where wasabi is divided into small pieces; a process where the wasabi pieces and the seasoning liquid 7 are contained; a process where the wasabi pieces are pickled in the seasoning liquid 7; and a process where Nemacystus 8, the wasabi pieces 12 pickled in the pickling process and preserved in the seasoning liquid, and the seasoning liquid 7 are formulated.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed mozuku food and a method for producing the same, and more particularly to a processed mozuku food containing small pieces of wasabi and a method for producing the same.

[0002]

2. Description of the Related Art Mozuku has been known as edible seaweed and has a unique slimy texture with a smooth texture. Mozuku is generally appreciated as vinegar.

[0003]

However, mozuku has few cooking methods besides vinegar, and since it always has the same flavor, it sometimes gets tired. In addition, due to the peculiar smell of seaweed, it was sometimes preferred and not eaten. Further, vinegar is said to be good for health, but was sometimes hated because of its strong acidity.

[0004] In view of the above circumstances, the present invention provides a processed mozuku food which can improve the texture and flavor, eliminate the smell of mozuku, and suppress sourness when used as vinegar. It is an object to provide a manufacturing method.

[0005]

In order to solve the above-mentioned problems, a processed mozuku food according to the present invention comprises a mozuku, a wasabi small piece obtained by dividing a wasabi into small pieces, the mozuku and the wasabi small piece. And a seasoning liquid for seasoning.

Therefore, according to the processed mozuku food of the first aspect of the present invention, since the mozuku and the small pieces of the wasabi are mixed, the texture of the mazuku is added to the mozuku, giving a new texture. In addition, the radish has a different flavor than the conventional mozuku. Further, it can be seasoned with the seasoning liquid and tasted as, for example, vinegar.

According to a second aspect of the present invention, there is provided a method for producing processed mozuku food, comprising the steps of: dividing a wasabi into small pieces; and accommodating, in a container, the wasabi small pieces and the first seasoning liquid produced by the dividing step. And a mixing step of mixing the first seasoning liquid with the wasabi pieces for a predetermined period of time, and a mixing step of mixing mozuku, the seasoning liquid-pickled wasabi pieces and the second seasoning liquid which have been pickled in the pickling step. are doing.

Here, the first seasoning liquid and the second seasoning liquid may be the same or different. That is, the first seasoning liquid used in the accommodation step and the immersion step may be used in the mixing step, or a newly prepared second seasoning liquid may be used in the mixing step.

The dividing step of dividing the wasabi into small pieces may be performed in a plurality of steps. For example, it can be divided into a first dividing step of roughly dividing the wasabi into small pieces, and a second dividing step of further dividing the seasoned liquid-picked wasabi after the soaking step into smaller pieces.

Therefore, according to the method for producing processed mozuku food of the second aspect of the present invention, the wasabi is cut into small pieces by the dividing step, the wasabi pieces and the first seasoning liquid are placed in a container, and the isola pieces are removed for a predetermined period. A mozuku processed food is produced by immersing in the first seasoning liquid, and further mixing the mozuku, the seasoning liquid pickled wasabi small pieces, and the second seasoning liquid.

The method for producing a processed mozuku food according to the third aspect of the present invention is the method for producing a processed mozuku food according to the second aspect, further comprising a desalting step of desalting the mozuku before mixing.

Mozuku is generally classified into two types according to the form of shipment after plucking. That is, there are mozuku that is shipped raw near the production area, and mozuku that is shipped salted (salted mozuku). Salted mozuku can be preserved for a long period of time and can be eaten even in areas far from its production area.

Here, the order of performing the desalting step is not particularly limited as long as it is before the mixing step. That is, the desalting step of the salted mozuku may be performed during any of the dividing step, the storing step, or the pickling step.

Therefore, according to the method for producing a processed mozuku food according to the third aspect of the present invention, in addition to the action of the method for producing a processed mozuku food according to the second aspect, salt is removed from the mozuku before mixing by the desalting step. You. This makes it possible to use salted mozuku.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a processed mozuku food product according to an embodiment of the present invention and a method for producing the same will be described with reference to FIGS. 1 to 3 are explanatory diagrams illustrating a method for manufacturing a processed mozuku food 1 according to an embodiment of the present invention.

The processed mozuku food 1 of the present embodiment comprises a desalted salted mozuku 2, a rhizome 4, a stem 5, and a leaf 6 of a wasabi 3.
Is divided into small pieces and the seasoning liquid 7.

The mozuku 8 has a total length of 30 to 40 cm and a thickness of 1
It is a kind of edible brown algae exhibiting blackish brown of about mm.
The alga bodies are filamentous and finely branched, and mainly prosper from spring to early summer. In Japan, it is distributed in the open sea and inner bay south of the Boso Peninsula.

As in the salted mozuku 2, a method of allowing salt to penetrate into food to enable long-term storage has been used relatively often since ancient times. Salting makes it harder to putrefaction, but this does not mean that salt itself has a preservative or bactericidal action. Increasing the salt concentration increases the osmotic pressure, removes water from the food, and causes the microorganisms to proliferate in the salt solution and become unable to grow.

[0019] Wasabi 3 is a perennial plant belonging to the Brassicaceae family and is a spicy vegetable originating in Japan and wild in mountainous mountain streams. In the wasabi 3,
There are varieties such as Mazuma, Daruma, Shimane No. 3 and Shimane native, and depending on the color of the petiole, they are sometimes called blue stem, red stem or white stem.

Here, the seasoning liquid 7 refers to the first seasoning liquid and the second seasoning liquid described in claim 2, and the first seasoning liquid used in the storing step and the immersion step is replaced with the second seasoning liquid again. Used in the mixing process. The structure of the seasoning liquid 7 is a mixture of seasonings such as soy sauce and salt in an appropriate amount. For example, an appropriate amount of soy sauce, sugar, mirin, salt, sake, and dashi ingredients are mixed to make a soy sauce flavor, or an appropriate amount of soy sauce, vinegar, sugar, mirin, salt, sake, and dashi ingredients are mixed to make three glasses of vinegar flavor. Is used.

Next, a method for producing the processed mozuku food 1 of the present embodiment will be described. As shown in FIG. 1A, a rhizome 4, a stem 5 and a leaf 6 of a washed wasabi 3 (for example, 350 g) are cut into pieces of about 3 cm (first dividing step S1). Next, as shown in FIG. 1 (b), the cut small piece of wasabi 9 and the boiled seasoning liquid 7 are accommodated in a glass container 10, and the lid 11 is closed to make a sealed state (accommodating step S2). Examples of the seasoning liquid 7 include soy sauce 800 cc, vinegar 800 cc, and sugar 6
There is a mixture of 00g, 400cc of mirin, a little salt, 400cc of sake, and 2 tablespoons of soup stock mixed to make 3 tablespoons of vinegar.
Here, before being stored in the glass container 10, it is more preferable that hot water is applied to the small pieces 9 of the wasabi chips, which are then cooled with cold water to drain the water. In this sealed state, the seasoning liquid 7 is immersed for a period of about one day in order to sufficiently penetrate the small pieces of wasabi (immersion step S3). After a lapse of about one day, as shown in FIG. 2 (a), the seasoning-soaked wasabi small pieces 12 are taken out and further finely chopped (second dividing step S4).

As shown in FIG. 2B, a salted mozuku 2 (for example, 5 kg) is placed in a pan 14 containing water 13 and desalted. At this time, it is desirable that a small amount of salt remains. Further, the dried mozuku 8 is drained (desalting step S5). At this time, it is desirable to cut the deserted mozuku 8 into a length of about 5 to 10 cm. Next, as shown in FIG. 2 (c), mozuku 8 desalted, chopped seasoned liquid pickled wasabi small pieces 12,
An appropriate amount of the seasoning liquid 7 is mixed (mixing step S6).

As a result, a mozuku processed food 1 which can enjoy the flavor and texture of the wasabi 3 containing the seasoning liquid attached wasabi small pieces 12 is produced.

The pungent component of wasabi 3 is that the mustard oil glycoside sinigrin contained in the rhizome 4, stalk 5, and leaf 6 of wasabi 3 is broken down when the tissue is destroyed by grinding or chopping. And aryl enzymatic oil liberated by the action of the enzyme. The main component of this aryl popper oil is aryl isothiocyanate. With this component, the unique spiciness and scent of Wasabi 3 is created. The pungent ingredient of this wasabi 3 promotes secretion of digestive juice,
It works to increase appetite.

Further, the wasabi 3 has an action of eliminating odors of seafood, seaweeds and the like, and a bactericidal action of microorganisms and the like. It is for this reason that the Wasabi 3 is added to sushi and sashimi. Thereby, the processed mozuku food 1 of the present embodiment can also be eaten by people who are worried about the smell and could not eat it in order to suppress the smell peculiar to the seaweed of the mozuku 8. It is also sanitary and safe due to its bactericidal action. Further, when the vinegar is used, the acidity of the vinegar can be suppressed, and the vinegar can be easily eaten.

Since the pungent ingredient of the wasabi 3 is relatively unstable and has a high volatility, the pungent ingredient escapes into the air during the pickling step S3. To put a lid 11 on the
Loss of the pungent ingredient of the wasabi 3 that diffuses into the air can be suppressed.

Furthermore, the pungent component of the wasabi 3 is easily released into the air as described above, but in the present embodiment, the isabi 3 is roughly cut in the first dividing step S1 so that the cross-sectional area of the cut is reduced as much as possible. The loss of the pungent component during the step S3 is reduced. As a result, a large amount of the flavor of the wasabi 3 can be left.

Although the present invention has been described with reference to the preferred embodiment, the present invention is not limited to this embodiment, and various changes and modifications can be made without departing from the scope of the present invention as described below. Improvements are possible.

That is, in this embodiment, the salted mozuku 2 is used, but the present invention is not limited to this, and a raw mozuku 2 may be used. Raw mozuku cannot be stored for a long period of time compared to salted mozuku 2, and is often consumed near the production area. If raw mozuku is used, the desalting step S5 can be omitted, thus simplifying the steps.

The seasoning liquid 7 can contain foods having various flavors in addition to the above-mentioned seasonings. For example, it is possible to add seaweed or yuzu. In addition, small amounts of harmless additives such as preservatives and coloring agents are sometimes added. Thereby, preservability can be improved, and the appetite can be further enhanced by enriching the colors.

[0031]

As described above, the processed mozuku food according to the first aspect of the present invention is processed into a hygienic mozuku that has the flavor and texture of wasabi, enhances appetite, and eliminates the unique smell of seaweed. be able to. Furthermore, in the case of vinegar, it is possible to suppress sourness and make it easier to eat.

The method for producing a processed mozuku food according to the second aspect of the present invention facilitates the production of a hygienic mozuku processed food having the flavor and texture of wasabi, enhancing appetite and eliminating the smell peculiar to seaweed. be able to.

According to a third aspect of the present invention, in addition to the method for producing a mozuku processed food described in the second aspect, the mozuku processed food can be produced even in an area far from the place where the mozuku is produced. it can.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram illustrating a method for producing a processed mozuku food product according to an embodiment of the present invention.

FIG. 2 is an explanatory diagram illustrating a method for producing a processed mozuku food product according to an embodiment of the present invention.

FIG. 3 is an explanatory diagram illustrating a method for producing a processed mozuku food product according to an embodiment of the present invention.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 processed mozuku food 3 wasabi 7 seasoning liquid 8 mozuku 9 wasabi small piece 10 glass container (container) 12 seasoned liquid pickled wasabi small piece S1 first division step (division step) S2 accommodation step S3 pickling step S4 second division step (division step) S5 Desalting process S6 Mixing process

Claims (3)

[Claims] 1. A processed mozuku food product comprising: a mozuku, a wasabi small piece obtained by dividing a wasabi into small pieces, and a seasoning liquid for seasoning the mozuku and the wasabi small piece. 2. A dividing step of dividing the wasabi into small pieces, a storing step of storing the wasabi pieces and the first seasoning liquid generated in the dividing step in a container, and A method for producing processed mozuku food, comprising: a pickling step of pickling in a seasoning liquid; and a mixing step of mixing mozuku, small pieces of pickled mung bean in the pickling step, and a second seasoning liquid. 3. The method for producing processed mozuku food according to claim 2, further comprising a desalting step of desalting the mozuku before mixing.