JP2002300865A - Laver-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoned food and a healthy food designed to facilitate the absorption of a fat-soluble nutrient ingredient such as β-carotene contained in laver in the body. SOLUTION: The seasoned food and healthy food comprise an edible oil and fat or an oil and fat product and laver. When the edible oil and fat is a liquid at normal temperature, the amount of the edible oil and fat is >=40 wt.% based on the total amount of the edible oil and fat and the laver. When the edible oil and fat or the oil and fat product is a solid or a pasty at normal temperature, the amount of the edible oil and fat or the oil and fat product is >=80 wt.% based on the total amount of the edible oil and fat or the oil and fat product and the laver. Thereby, the absorption ratio of a fat-soluble nutrient ingredient contained in the laver is raised to afford the food having a high nutritive value.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a novel seasoning food and a health food that effectively utilize the nourishing components of laver.

[0002]

2. Description of the Prior Art Nori is a food of high nutritional value, having a high protein content and rich in vitamins and minerals. In addition, the content of free amino acids and taste nucleic acids is high,
It is a food with excellent aroma and taste.

[0003] Conventional methods of using nori include dried nori,
It is commonly used as a side ingredient in Japanese food as grilled laver and seasoned laver, and further processed into ochazuke, sprinkle, tsukudani, etc. Also, recently, seasoned grilled laver is eaten as a snack. There is also usage.

[0004] Nori contains a large amount of vitamin A precursor β-carotene, which is a fat-soluble vitamin, in addition to water-soluble nutrient components, and fat-soluble component such as EPA (eicosapentanoic acid). Is also included. Since these fat-soluble nutrients are hardly solubilized by the above-mentioned conventional use method, they are not absorbed in the digestive tract, and the seaweed is not effectively used.

[0005] In recent years, a combination of seaweed and fats and oils has also been proposed. For example, a dried seaweed is coated with a hardened odorless, odorless and scented edible oil and immediately heated to provide a moisture-proof seal film on the seaweed. (Japanese Unexamined Patent Publication No. Sho 62-134070), a mixture of fine powder of spices and seasonings and hardened edible oil applied to one side of unglazed laver and baked (Japanese Unexamined Patent Publication No. 5-336933) JP-A-7-313114, which further cools the oils and fats, or further accelerates the curing by adding wasabi powder (Japanese Patent Application Laid-Open No. 7-313114). For example, when seaweed is used for sushi or onigiri, it is hard to get wet and lasts longer.

[0006] There are also snack foods in which plate-shaped laver is seasoned with sesame oil, but this is mainly for seasoning, and the amount of fats and oils used is at most the weight of the laver.
30% (23% based on the total weight), which is not enough to solubilize fat-soluble components such as β-carotene.

[0007]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above circumstances, and has been made to make it possible to make full use of the fat-soluble component contained in seaweed and to make it suitable as a Western-style material. It is intended to be able to be used as a more useful food material.

[0008]

The inventors of the present invention have studied the absorption of fat-soluble components of laver into the body and found that the fats and oils contained at least 40% by weight, preferably at least 50% by weight of the total amount. Then, it was found that fat-soluble components such as β-carotene contained in laver were efficiently solubilized, and the absorption rate in the body was improved. Therefore, it was found that the effect of ingesting fat-soluble components was not sufficient if the composition was simply applied to the surface of plate nori as in the prior art.

Therefore, as a result of examining various edible oils and fats, when the fats and oils mixed at room temperature are 40% by weight of the total weight of the seaweed and the seaweed, the seaweed is still dry. (For example, even if the seaweed is put on paper, almost no excess fats and oils seep into the paper), 40-50% by weight
It was found that the oils and fats spread sufficiently, and when the amount became 50% by weight or more, the excess absorption capacity was exceeded and the mixture became slightly wet. The penetration of oils and fats differs depending on the shape of the seaweed, but almost saturated when the oil and fat content is about 60% by weight. When it is 60% by weight or more,
The taste of oils and fats becomes stronger than the taste of laver, and is not preferred as a food material.

On the other hand, in the case of a fat or oil product (for example, butter, cheese, etc.) which is solid or paste at normal temperature, 40% by weight
It is possible to mix the above, but if there is a large amount of laver, the original eating function of the fat and oil product is impaired, and it becomes difficult to uniformly mix the laver and the fat and oil product. In addition, since the content of fats and oils in fats and oils products varies depending on the products (see Table 1), the amount of fats and oils products should be large in order to sufficiently achieve solubilization of fat-soluble components. Thus, it has been found that in the case of a solid or paste-like fat product at room temperature, the amount of the fat product mixed is preferably 80% by weight or more.

[0011]

[Table 1]

In view of the above, the present invention has been accomplished. The present invention contains edible oil and laver which are liquid at ordinary temperature, and the amount of the edible oil is at least 40% by weight of the total weight of the laver and the edible oil. It relates to a seasoning food characterized by the following.

Further, the present invention comprises an edible fat or oil or fat product in the form of a solid or a paste at room temperature and laver, and the amount of the edible fat or oil or fat product is 80% by weight of the total weight of the laver and seaweed.
It relates to a seasoned food characterized by the above. Further, the present invention relates to a health food containing seaweed and vitamin E-containing fat and oil, wherein the amount of vitamin E-containing fat and oil is 40% by weight or more of the total weight of the seaweed and seaweed.

Vitamin A is a component of rhodopsin that recognizes light with the eyes, and is a fat-soluble vitamin that has an action of retaining skin and mucous membranes of epithelial cells. Further, it has a function of suppressing the production of singlet oxygen and suppressing ultraviolet damage on the skin and mucous membrane of the eye. Vitamin A requirement for adults is 2,000 IU / day
In Japan, most people consume foods, but half of them consume β-carotene. Also, if you take it as vitamin A, there is a problem if you take too much,
If taken as β-carotene, only the necessary amount is converted to vitamin A, which is safe. The adult requirement for β-carotene is 3.6 mg daily.

Although β-carotene is contained in a large amount in colored vegetables such as carrot, nori contains about 25 mg per 100 g of dry weight, and nori is a food having a very high β-carotene content. If you eat 5 laver a day, the amount of calculation is 1
This will almost meet the daily requirements. However,
As described above, in the conventional way of eating nori, nori is consumed 5 times a day.
Even if you eat a piece, the β-carotene contained in it is only partially digested and absorbed, which does not satisfy the required amount. ADVANTAGE OF THE INVENTION According to this invention, since fat-soluble nutrients of laver including beta-carotene are easily digested and absorbed, laver can be used effectively.

The seaweed used in the present invention preferably has a reduced water content by natural drying, heat drying, freeze drying and the like. Also, in terms of both sterilization and fragrance,
Heat-treated ones are preferred. The laver may be in the form of a plate, but is preferably in the form of a leaf, a lump, or cut into small pieces like powdered seaweed so as to be uniformly dispersed in fats and oils. These seaweeds are immersed or kneaded in edible fats and oils to be uniformly dispersed in the fats and oils.

The fats and oils may be either vegetable fats or animal fats and oils, as long as they are edible fats and oils. Vegetable oils include soybean oil, rapeseed oil, cottonseed oil, rice oil, corn oil, sesame oil, peanut oil, sunflower oil, safflower oil,
There are palm oil, olive oil, cocoa oil, various germ oils and the like, and animal oils include lard and tallow. For health food, germ oil containing a large amount of vitamin E is preferred.

These may be processed, for example, a mixture of fixed fats and oils, a partially refined salad oil, a tempura oil, a mixture of these with additives (eg, diacylglycerol, etc.), a dressing, and a butter. Edible oil and fat products such as margarine, cheese, shortening, lard, fat spread, and mayonnaise.

Further, seasonings and spices can be added as appropriate. Examples of the seasoning include crude salt, purified salt, salty seasonings containing them, sugar, fructose, glucose, maltose, starch sugar, molasses, brown sugar, maple sugar and other natural sweeteners, stevioside, sorbitol, xylit and other natural sweeteners. Artificial sweeteners such as derived sweet sugars and aspartame,
Tasteful amino acids such as alanine, glutamic acid, aspartic acid and their salts, nucleic acid seasonings such as inosinic acid and guanylic acid, vegetable and fruit extracts, their powders, meat, fish and shellfish extracts, their powders, yeast There are extracts etc. Also, soy sauce, seasonings such as sauces, rice vinegar, apple vinegar, grape vinegar, malt vinegar, vinegar such as synthetic vinegar, citric acid, malic acid,
Acidulants such as lactic acid, tartaric acid, and succinic acid, and natural acidulants such as lemon juice containing these can also be used.

As spices, for example, herbs, seeds and spices are added according to the purpose. These spices are appropriately used in a lump, powder, paste, oil, or the like.

[0021]

(Example 1) Measurement of absorption rate of β-carotene from laver 0 g, 12.5 g, 34 g, 7 g of sesame oil were added to 50 g of laver powder, respectively.
Add 5g, stir and mix thoroughly, then add 5g sugar
In addition, after being allowed to stand overnight, 20 g of the mixture was applied to a piece of bread and ingested on an empty stomach. Two hours later, blood is collected and β
-The amount of carotene was measured by the official method. This and β before ingestion
-Calculate the difference from the amount of carotene, calculate the concentration of absorbed β-carotene, multiply by the whole blood volume (body weight kg × 80 ml) to determine the amount of absorbed β-carotene, and absorb the absorbed seaweed to the total amount of β-carotene The absorption rate was obtained from the amount of β-carotene. Table 2 shows the results. The test was performed by three persons per plot, and the average value was calculated.

The above-mentioned measurement of β-carotene was carried out as follows. That is, the collected blood is centrifuged to obtain a supernatant, a methanol solution of potassium hydroxide is added to the supernatant, the mixture is refluxed, and then extracted with ethyl ether to remove the solvent. This was dissolved in hexane and quantified using a calibration curve based on the absorbance at a wavelength of 453 nm, and the amount of β-carotene in the blood was calculated with the blood volume per kg of body weight being 80 ml.

[0023]

[Table 2]

As shown in Table 2, the amount of sesame oil was 40% by weight.
Above, it turns out that the absorption rate of (beta) -carotene sharply increases.

(Example 2) Preparation of laver snack 70 g of dried laver was put in a stirrer, 70 g of salad oil was sprayed while stirring, and the laver and oil were mixed uniformly, and then 3 g of skipjack granules and 1 g of salt were added. After stirring well, a Japanese-style laver snack was obtained. In addition, if the bonito dashi granules are replaced with chicken consommé granules, a Western-style laver snack can be obtained.

(Example 3) Preparation of laver dressing 1) 7 g of laver (powder, dried or flakes), 135 g of salad oil, 60 ml of vinegar, 1.5 g of bonito dashi granules, 25 ml of soy sauce, 4.5 g of salt and sugar 1.5 g and the appropriate amount of pepper were mixed and mixed for 15 seconds to obtain a Japanese-style bonito soy sauce dressing.

2) Nori (powder, dried, or small pieces)
7g, salad oil 100g, sesame oil 35ml vinegar 60ml, soy sauce 25ml,
4.5 g of normal salt, 1.5 g of sugar and 1.5 g of pepper were mixed and mixed for 15 seconds to obtain a Japanese style sesame soy sauce dressing.

3) Nori (powder, dried, or small pieces)
7 g, salad oil 67 g, olive oil 67 ml, vinegar 60 ml, white wine 40 ml, ordinary salt 6 g, garlic powder 0.5 g, basil 3 g, oregano 1.5 g, and black pepper as appropriate.
Mix for 2 seconds to get Italian dressing.

4) Nori (powder, dried, or small pieces)
7g, salad oil 100g, sesame oil 35ml vinegar 60ml, soy sauce 25ml,
Mix 4.5g of normal salt, 4g of bean soy sauce and 1 red pepper and mix 1
A Chinese style dressing was obtained by mixing in a mixer for 5 seconds.

Example 4 Preparation of Nori-containing Oil and Fat Product 15 g of dried laver or freeze-dried laver was kneaded with 85 g of margarine or butter to prepare margarine or laver butter with laver. The margarine with seaweed or butter with seaweed can be used for rice dishes such as risotto, butter rice, fried rice, pilaf, paella, and beef steak sauce.

In the above description, the ratio of the oil / fat product to the weight of [oil / fat product + seaweed] was 85%, but a preferred food product can be obtained in a range of 80% or more. The absorption of β-carotene into the body of the nori butter with an oil / fat product ratio of 80% was measured in the same manner as in Example 1, and as a result, the absorption rate of β-carotene was 71%.

(Example 5) Nori olive oil laver powder for butter sauce, 36 g of dried laver or freeze-dried laver, 44 g of olive oil and 5 g of salt were mixed well to obtain olive oil with laver. This can be used for butter sauce, for example, a 400g spaghetti sauce. Also,
Wakasagi marinated sauce, shrimp risotto with seaweed flavor ingredients, etc.

(Example 6) Nori salad oil 6 g of laver powder, dried laver or nori laver
Add to 30g and mix well to make salad oil with laver. If this is used for cooking fried rice, fried rice with laver can be obtained. In addition, salad oil is sprayed on the dried laver in a ratio such that the ratio of laver: salad oil is 6: 4 by weight, to obtain salad oil laver. This is preferably used for cooking toppings, for example, for topping seafood curries and the like, resulting in dishes with high nutritional value and flavor.

(Example 7) Nori cheese Nori or freeze-dried nori is added at 5% by weight to cheese. As for cheese, normal process cheese is processed into a paste by heat treatment, and the seaweed is uniformly dispersed in the paste. Then, the seaweed is hardened by returning to room temperature, or the seaweed is dispersed at room temperature by using pasty cheese. Nori cheese may be eaten as it is, put on bread or toasted, or used as pasta cheese in pasta. In this case, umeboshi, nuts, chopped basil and the like may be added as appropriate. It can also be used for sandwiches and the like.

Example 8 30 g of laver powder was added to 70 g of olive oil containing 30% of a capsule-type health food wheat germ oil.
Was added, and after sufficient stirring, 400 mg of the resultant was sealed in a soft capsule containing gelatin as a main component to obtain a capsule-type health food.

[0036]

As described above, according to the present invention,
It is possible to provide a seasoning food that can sufficiently absorb fat-soluble nutrients such as β-carotene contained in nori into the body and is suitable for any of Japanese-style dishes, Western-style dishes, and Chinese-style dishes. Further, it is possible to provide a health food which contains fat-soluble vitamins such as vitamin E contained in fats and oils together with fat-soluble nutrients of laver and has improved absorbability thereof.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (reference) A23D 9/007 A23G 3/00 4B047 A23G 3/00 A23L 1/24 A A23L 1/24 A23D 9/00 516 (72) Inventor Yuki Hasegawa 6-7-5 Nakakasai, Edogawa-ku, Tokyo F-term (reference) 4B001 AC20 BC01 EC05 4B014 GG17 GK06 GP01 4B018 LB01 LB07 LB09 LE02 MD14 MD26 MD67 4B019 LC05 LE04 LK04 4B026 DC05 DC07 DL05 4B047 LB09 LE04 LG11 LG37 LG66 LP02

Claims (6)

[Claims] 1. An edible oil and seaweed which are liquid at normal temperature,
A seasoning food wherein the amount of the edible oil is 40% by weight or more of the total weight of the laver and the edible oil. 2. The seasoning food according to claim 1, wherein the amount of the edible oil is 40 to 60% by weight of the total weight of the laver and the edible oil. 3. An edible fat or oil product in the form of a solid or paste at room temperature and laver, and the amount of the edible fat or oil product is 80% by weight or more of the total weight of the laver and seaweed. Seasoning food. 4. A composition comprising nori and vitamin E-containing fats and oils,
The amount of vitamin E-containing fats and oils is 40% by weight of the total weight with laver
More than healthy food. 5. The health food according to claim 4, wherein the vitamin E-containing fat is a fat containing germ oil. 6. The health food according to claim 4, which is in the form of a capsule.