JP2002058457A - Processed walame seaweed and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain (1) a processed Wakeme seaweed having good flavor, color and texture, (2) a simple processing and producing method with an inexpensive processing and producing cost, and (3) a simple and inexpensive method for treating waste liquid. SOLUTION: (1) This processed Wakame seaweed is obtained by soaking the Wakame seaweed in an aqueous solution or suspension of a calcium salt of calcium hydroxide alkali side (at 15-90 deg.C liquid temperature), and processing the soaked Wakame seaweed to provide a dried Wakame seaweed or a salted Wakame seaweed, or further mixing the soaked Wakame seaweed with a shell powder or a calcium carbonate powder, and frying the mixed product. (2) the processing and producing method comprises soaking the Wakame seaweed in the saturated aqueous solution of the calcium hydroxide, and processing the soaked wakame seaweed to provide the salted wakame seaweed or the dried wakame seaweed, or further mixing the soaked wakame seaweed with the shell powder or the calcium carbonate powder, and drying the mixed product. (3) The waste liquid of the processing of the wakame seaweed is treated with milky lime.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001] The present invention relates to a processed seaweed and a method for producing the same.

[Prior art] Wakame is consumed in large quantities all year round, but its production is limited to January to April, and it contains a large amount of water, so it is difficult to store it for a long time.
Processed products such as raw dried wakame ash dried wakame and salted wakame are produced.

[0003] Each of these products has advantages and disadvantages. Raw dried seaweed does not require processing cost and labor, but flavor and color do not last long, Ash dried wakame has long life and flavor, but difficulty in technology at the time of production and incineration of plants used when producing raw ash Furnace regulations came into effect on January 15, 2000, making it difficult to obtain raw material ash. For salted wakame, manufacturing equipment, refrigerators, storage (temperature control), etc., require a large amount of technology. ) Is difficult.

[0004] In the production of salted wakame, raw wakame is usually heated in hot water (water temperature 80 to 9) in order to make the wakame green and stable.
(0 ° C.) for 30 to 60 seconds. The dehydrated seaweed is sprinkled with more salt and manufactured as salted seaweed.

However, when forced dehydration with salt is performed, if the raw material is not adjusted according to the freshness and growth of the raw seaweed, extra cell tissue may be destroyed and some of the cell components may be washed away. Therefore, at the time of cooking, even if you rehydrate,
Since it cannot be restored to a state like seaweed immediately after blanching (chewy texture), processing and manufacturing salted seaweed requires many years of experience.

[0006] In addition, the texture of wakame (grill) has been around for a long time.
Treatment with wood ash or calcium hydroxide has been used to improve the texture, but slight differences in alkali concentration greatly change the strength of the texture (chewyness), and weak alkalinity weakens the texture of wakame seaweed. However, a stable technique has not yet been established such that if the alkalinity is too strong, the seaweed will be hard and the taste will be different.

[0007] For this reason, although drying of ash is a difficult technique, it has been continued as a superior technique for treating wakame to date, but it has become difficult to obtain wood ash as a raw material, and the danger of drying ash has come.

[0008] Further, the waste liquid generated when processing wakame with hot water is not very thick, but since the components of wakame are eluted, it is not preferable to discharge the untreated water into public water, so that it is not preferable. The treatment of wastewater must be considered as part of the manufacturing process.

[Problems to be Solved by the Invention] The present invention is a processed wakame that returns to the same flavor, color and texture as the original raw wakame when reconstituted. A production method capable of producing similar processed wakame. The purpose is to develop a waste liquid treatment method generated in association with wakame processing production.

[Means for Solving the Problems] (1) Calcium chloride, calcium carbonate, shell (oyster shell, scallop shell, pearl shell) powder, calcium sulfate, calcium phosphate, calcium acetate, calcium citrate, calcium tartrate, lactic acid Calcium, calcium malate, calcium gluconate and other calcium salts 0.01 to 0.3
W / V% and calcium hydroxide at 0.001 to 0.1 W /
V% is dissolved and suspended in water together with water and a suspension (liquid temperature: 15 to 90 ° C.), soak fresh wakame or blanched wakame for 1 minute or more, wash with water, drain, dry wakame or salted wakame To finish.

(2) calcium chloride, calcium carbonate,
Single or multiple shell salts (oyster shell, scallop shell, pearl shell) powder, calcium sulfate, calcium phosphate, calcium acetate, calcium citrate, calcium tartrate, calcium lactate, calcium malate, calcium gluconate etc. 0.01 calcium salt
~ 0.3W / V% and calcium hydroxide 0.001 ~
0.1 W / V% was dissolved and suspended in water together with water. A fresh wakame was immersed in an aqueous suspension (liquid temperature: 15 to 90 ° C.) for 1 minute or more, washed with water, and centrifuged to remove water from the surface of the wakame. After dehydration, put the wakame into a mixer, add shell (oyster shell, scallop shell, pearl shell) powder, calcium carbonate powder, and charcoal powder, and then operate the mixer to cover these substances and then dry.

(3) Calcium hydroxide saturated / suspended calcium hydroxide in which a suspended aqueous solution is forcibly introduced and circulated.
Put fresh seaweed or blanched seaweed in the suspension tank, soak for at least 1 minute, wash with water, dehydrate the surface of the seaweed with a centrifuge, put the seaweed in a mixer, and put the seashell (oyster shell, scallop shell, pearl) Add shell (shell) powder, calcium carbonate powder, charcoal powder, etc., and then operate the mixer. Sprinkle these substances on seaweed and dry.

(4) Saturated calcium hydroxide: A saturated aqueous solution of forcibly flowing and circulating an aqueous suspension is used.
Blanched seaweed is put into the suspension tank, immersed for 1 minute or more, washed with water, then sprayed with salt, and dehydrated to obtain salted seaweed.

[Action] When a seaweed is immersed in hot water (60 to 90 ° C.) and blanched, the addition of a calcium salt causes the hardening of the seaweed tissue. The degree of hardening varies depending on the amount of calcium salt added. However, if the amount of addition is large, the material may be extremely rapidly cured so as to be unsuitable as a food. Therefore, the concentration of the addition is preferably low, but if it is too low, the reaction is poor. At this time, if a very small amount of calcium hydroxide is added and the liquid temperature is raised, a part of the tissue on the surface of the wakame leaf is broken and calcium easily enters the cells, and the reaction proceeds smoothly. The amount of addition may be very small, and after confirming the state of the seaweed (production area, growing state) and the texture of the finish (chewyness) in advance, the concentration of the calcium salt in the immersion liquid is adjusted to 0.01 to 0.3 W / V. % And calcium hydroxide are selected within the range of 0.001 to 0.1 W / V%, and the amount of the liquid is determined, whereby the hardening of wakame can be achieved as desired. The liquid temperature is in the range of 15 to 90 ° C., but in the case of raw wakame, it is 60 to 90 ° C., and in the case of blanched wakame, it is better to perform the operation at room temperature without failure.

Calcium chloride, calcium carbonate, shell (oyster shell, scallop shell, pearl shell) powder, calcium sulfate, calcium phosphate, calcium acetate, calcium citrate, calcium tartrate, calcium lactate, calcium malate, calcium gluconate, etc. One or more calcium salts in the salt 0.01 ~
0.3 W / V% and calcium hydroxide in the range of 0.001 to 0.
When fresh wakame is immersed for 1 minute or more in an aqueous solution (suspension of 15 to 90 ° C.) in which 1 W / V% is dissolved and suspended in water, the hardening of wakame proceeds rapidly when the solution temperature is high. However, when the raw wakame is low in freshness, the reaction proceeds unexpectedly and the finished state of the processed wakame may be poor.

In such a case, the seaweed is treated at a low liquid temperature for a short time, then sprinkled with shell (oyster shell, scallop shell, pearl shell) powder or calcium carbonate powder. The calcium content is gradually absorbed over time, and the wakame tissue can be firmly tightened. Calcium adhering to the surface of the dried seaweed shields sunlight (ultraviolet rays) and oxygen, and also has a function of neutralizing acidic substances generated from seaweed due to aging and preventing deterioration of seaweed.

In the usual wakame drying operation, when the wakame dries, the slimy mucus on the surface of the leaf of the seaweed adheres the leaves to each other. Until then, there is a tedious task of constantly peeling off the leaves.

However, when sprinkled with shell powder or calcium carbonate, this slimy mucus is
It becomes insoluble in water, the surface of the wakame leaf is smooth and the adhesion of dry leaf and leaf is prevented, and the particles of shell powder, calcium carbonate powder and charcoal powder are leaf It creates a gap between the leaves and the leaves, prevents sticking, evenly drying the seaweed, and can produce an ideal dried seaweed.

Solubility of calcium hydroxide (1 → 680)
Is so low that calcium hydroxide is present in excess, and fresh wakame is immersed in a calcium hydroxide saturated / suspended aqueous solution tank forcibly flowing and circulating the solution for a certain period of time.
Calcium hydroxide acts uniformly on wakame, calcium hydroxide is consumed gradually, while suspended calcium hydroxide dissolves, and the concentration of calcium hydroxide in the tank is kept constant. Curing is finished on average if the time is fixed.

Therefore, even if the blanched seaweed whose cell tissue has already been broken, the seaweed can be hardened as desired by immersing it in a calcium hydroxide saturated / suspended aqueous solution for a certain time.

The problem of waste liquid generated when processing seaweed is a problem. Calcium alginate, which is formed by combining wakame ingredients and calcium, is weakly alkaline and only suspends in water and becomes cloudy. When milk is added and agitated, it solidifies and precipitates at the bottom of the tank, so that it can be easily separated, and industrial waste can be treated.

Example 1 An aqueous solution in which 1 g of calcium chloride and 0.05 g of calcium hydroxide were dissolved (liquid temperature 60 to
(90 ° C.) 1 kg of fresh seaweed is immersed in 2000 ml of water for 5 minutes, pulled up, put in cold water, cooled, and dried.

Example 2 10 kg of fresh wakame seaweed was immersed in 10 l of an aqueous solution in which 10 g of calcium chloride and 1.0 g of calcium hydroxide were dissolved at room temperature for 1 hour, washed with water, drained with a centrifuge, and dried. Sprinkle 300 g and dry.

Example 3 25 g of calcium hydroxide and 20 l of water were put into a tank, dissolved and suspended, a suitable stirring propeller was set, and 10 kg of raw wakame was placed in a place where the aqueous solution of calcium hydroxide was circulated for 10 minutes. After immersion, it is washed with water, dehydrated by a centrifuge, put into a mixer, dusted with 500 g of shell powder, and dried.

Example 4 Lime milk (a mixture of 100 g of calcium hydroxide and 100 ml of water) was added to 10 l of wakame processing waste liquor, and the mixture was stirred to separate the generated precipitate from water. The precipitate was converted to fertilizer or incinerated. The water to be treated is discharged after neutralizing the alkali content.

[Effects of the Invention] As described in the operation section, the effects of the present invention are as follows. Can produce processed seaweed with good flavor and color.Easy to process and manufacture, no matter who produces it, you can always make the same product.When rehydrated dried wakame, it returns to the same state as the original raw wakame. In addition, processing waste liquid can be easily processed.

 ──────────────────────────────────────────────────続 き Continuing from the front page (71) Applicant 598076731 Kyoko Inoue 1-42-10 Minamiogikubo, Suginami-ku, Tokyo (72) Inventor Yoshio Inoue 2-37-2 Shimosukemincho, Tokushima-shi 2 (72) Inventor Yuko Inoue 2-72, Shimosuke-machi, Tokushima-shi (72) Inventor Hisa Katayama 2-37-2, Shimosuke-machi, Tokushima-shi (72) Inventor Tomoko Katayama 2-37-2, Shimosuke-machi, Tokushima-shi (72) Inventor Inoue Kyoko 1-42-10 Minamiogikubo, Suginami-ku, Tokyo F-term (reference) 4B019 LC04 LK01 LP02 LP07

Claims (6)

[Claims] 1. Calcium chloride, calcium carbonate, shell (oyster shell, scallop shell, pearl shell) powder, calcium sulfate, calcium phosphate, calcium acetate, calcium citrate, calcium tartrate, calcium lactate, calcium malate, calcium gluconate, etc. 0.01 or more calcium salts from among the calcium salts
0.3 W / V% and calcium hydroxide in the range of 0.001 to 0.
1 W / V and 1 w / v are dissolved and suspended in water. Dip raw seaweed or blanched seaweed for 1 minute or more in an aqueous suspension (liquid temperature 15 to 90 ° C.), wash with water, drain, then dry seaweed or salted Wakame. 2. Calcium chloride, calcium carbonate, shell (oyster shell, scallop shell, pearl shell) powder, calcium sulfate, calcium phosphate, calcium acetate, calcium citrate, calcium tartrate, calcium lactate, calcium malate, calcium gluconate, etc. 0.01 or more calcium salts from among the calcium salts
0.3 W / V% and calcium hydroxide in the range of 0.001 to 0.
1 W / V% was dissolved and suspended in water together with fresh wakame and blanched seaweed in a water suspension (liquid temperature 15-90 ° C).
After immersion for more than a minute, wash with water, dehydrate the water on the surface of the seaweed with a centrifuge, put this seaweed into a mixer, add the shell (oyster shell, scallop shell, pearl shell) powder, calcium carbonate powder, charcoal powder, etc. Run the mixer, sprinkle these substances and then dry. 3. A fresh or blanched seaweed is immersed in a calcium hydroxide saturated / suspended aqueous solution tank in which a calcium hydroxide saturated / suspended aqueous solution is forcibly circulated, immersed for at least 1 minute, washed with water, and centrifuged. After dehydrating the water on the surface of the wakame with a separator, put the wakame into the mixer, add the shell (oyster shell, scallop shell, pearl shell) powder, calcium carbonate powder, charcoal powder, etc., and then operate the mixer. Sprinkle the substance on seaweed and dry. 4. Filling the tank with a saturated aqueous solution of calcium hydroxide in which a saturated aqueous solution of calcium hydroxide is forcibly flowing and circulating, immersing the wakame in a blanched bath for at least 1 minute, washing with water, then dusting with sodium chloride, and dehydrating. And salted seaweed. 5. A processed wakame produced by the method according to claim 1. 6. A lime milk is added to a waste liquid generated during processing of seaweed according to claim 1 to separate a generated precipitate from water.