JP2003047443A - Method for producing seasoned well-boiled tangle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop a technique of processing/forming tangle good for human health in any aspects so as to be eatable as a new food with its shape left intact and to offer the resulting improved tangle to the community worldwide in view of the fact that conventionally, although tangle has been known as a diet food containing various nutrients including minerals, both 'sliminess' and palate feeling peculiar to tangle constitute a hindrance, therefore, currently, apart from taking tangle broth, it is the utmost that confectionery or fancy food using odd materials thereof such as the core derived from shredded tangle or its production process have been commercially available. SOLUTION: The objective method for producing seasoned well-boiled tangle comprises the following formulation technique: a seasoning liquid prepared from a specified seasoning is heated to 80-90 deg.C, and charged with tangle, which, in advance, is boiled separately, taken into cold water so as not to be softened, followed by boiling for 60 min, and an additional seasoning is added to the system followed by boiling well further, and after 30 min, a further additional seasoning is added to the system followed by boiling well further for 10 min, thus infiltrating the tangle with sufficient taste.

Description

Detailed Description of the Invention

[0001]

[Field of Industrial Application] Among seaweeds, kelp is known as a diet food containing various nutrients including minerals. However, the characteristic "numeri" of kelp
It is the current situation that it is used only for limited purposes, perhaps because of its texture. In the present invention, by ingesting dietary fiber from food additives extracted from kelp, by lowering the molecular weight of kelp that is a solid, it is possible to provide a novel kelp food that is satisfying that kelp is eaten deliciously. To develop and use it for people's health.

[0002]

2. Description of the Related Art Kombu, which is said to be a special product of Japan, is known as a diet food containing various nutrients including minerals. However, in addition to taking the broth of kelp because of the slimyness and texture that are characteristic of kelp, the confectionery and delicacy using the end pieces such as trowel kelp and the core from the manufacturing process are limited. At present, it is only used for.

It can be said that kelp rolls are typical for home cooking, but in Okinawa, which is the longest-lived prefecture in Japan, konbu is consumed in spite of the fact that kelp cannot be taken at all. It is well known that this is the first in Japan and the cause of longevity is due to the combination of kelp and pork.

[0004]

As described above, kelp is known as a diet food containing various nutrients including minerals. The inventor intends to develop a technology for processing and forming kelp, which has a good effect on the human body from any direction, so that it can be easily ingested as a new food, and intends to widely provide it to the world.

The influence of kelp on the human body will be briefly described below. Even in the United States, where it is said that people who cannot manage their health cannot control themselves, the tendency of seaweed ingestion is changing drastically. Traditionally, Americans called seaweed (seaweed) and used it mainly as feed for livestock, but since the action to adjust its nutritional value and physical condition was recognized in Europe and America, It is called sea vegetable and is used as a food product.

The kelp contains a large amount of both nutrients and minerals, which are necessary for the purpose of adjusting the physical condition, in both types and amounts. When potassium in the body is insufficient, the balance of muscles and nerves is disturbed and reflex nerves are generated. It becomes dull and the composition of the bones weakens, causing osteoporosis.

[0007] When iodine is insufficient, metabolism of thyroid hormone is deteriorated, and when iron is insufficient, oxygen does not reach every corner of the body, causing anemia, which is often seen in young women.

The blood and lymph flowing in the human body are very similar to the composition of seawater, and when the earth was born there were a lot of minerals on land. As it continued to descend, most of the water-soluble substances flowed into the sea, and as a result, seawater became rich in more than 90 kinds of minerals.

[0009] Seaweeds have the property that they select and absorb specific nutrients from seawater to regulate them. Therefore, they also have the property that they absorb a large amount of minerals that are important to humans and do not absorb harmful substances so much. .

The minerals contained in seaweeds have a higher digestion and absorption rate than the minerals contained in other foods, and in the case of kelp, the absorption rate is close to 80%, and the dietary fiber content is higher than that of vegetables. Therefore, it also prevents constipation.

The alginic acid contained in seaweed is a dietary fiber, which is a very high molecular weight and plays a role of a pillar or a wall forming the shape of seaweed. In kelp, about 25% of the dry weight is shown. There are many.

Since this alginic acid has a higher viscosity than non-water-soluble dietary fiber and stays in the digestive system for a long time, it can be said that insoluble dietary fiber is more effective in preventing constipation.

[0013] However, the water-soluble dietary fiber contains a large amount of alginic acid, which has an effect of suppressing adult diseases. For example, the action of alginic acid prolongs the residence time of food in the stomach and slightly reduces glucose absorption. Since it has the function of delaying each, it prevents the rise of blood sugar and is effective in preventing diabetes. In addition, it inhibits absorption of cholesterol and bile acids in the intestine and reduces cholesterol in the blood and liver, which is useful for preventing diseases such as arteriosclerosis and gallstones.

[0014] Water-soluble dietary fiber has the property of easily binding to sodium contained in a large amount of salt, and alginic acid bound to sodium in the intestine is sent to the large intestine and excreted outside the body, so that absorption of salt is suppressed. It is an ideal food for people with high blood pressure and limited salt.

In recent years, a Western-style diet centering on oils and meats has become common, but such diets have a large amount of fats and sugars, and ingesting too much of them consumes calories. Continue to exceed calories and become obese.

When the body type becomes obese, the burden on the internal organs is increased by the amount of fatness, and in particular, the heart has to spread blood to every corner of the body that is fat and enlarged, and is forced to work more than when he was thin. The result is hypertension.

Such a diet is called a cholesterol diet, and when the cholesterol in the blood increases too much, the blood becomes a thick and viscous state, and when it adheres to the blood vessel wall and narrows the blood vessel, the blood circulation deteriorates. However, clogging of blood vessels may lead to arteriosclerosis and stroke.

Furthermore, in order to eliminate the poor blood circulation, the heart works hard to pump out blood, which further accelerates hypertension. In addition, diabetes caused by excessive sugar content is also a disease that represents adult diseases, and adult diseases that should originally be middle-aged and elderly diseases
The number of young people is increasing recently.

This is a result of having been eating habits familiar with Western-style food from an early age, and the modern chronic diseases are all "food-source diseases". In particular, the causes of adult diseases, which represent modern chronic diseases, include obesity, hypertension, and hypercholesterolemia, and these three factors often adversely affect the disease.

Although kelp has such good factors as described above, it is difficult to obtain an effective intake at a time due to the characteristic "nulliness", and it cannot be used as a major food.

[0021]

[Means for solving the problem] The best way to prevent adult diseases is to eliminate obesity, and dieting is an unavoidable way, but low-calorie seaweeds are ideal for dieting. Moreover, among seaweeds, kelp dietary fiber (alginic acid) has been noted to have various effects not only to make it lean but also to prevent adult diseases.

The alginic acid contained in kelp is a high-quality dietary fiber (dietary fiber), which has different properties from other dietary fibers and a muddy property like glue. Since this property is said to be good for adult diseases, the most familiar one is pacing action, blood pressure lowering action, antithrombotic, antiarteriosclerotic, antitumor action, cholesterol excretion,
Furthermore, anticancer properties have been confirmed in animal experiments.

Since dietary fiber is not digested and absorbed, it has an effect on the prevention of constipation and diet, but it was once neglected as having no nutritional value, but nowadays it suffers from constipation and obesity. The value has come to be acknowledged as the number of people who are involved has increased.

Dietary fiber also has a function of delaying absorption of nutrients in food, inhibiting absorption of harmful substances, and excreting them. When roughly classified, "insoluble dietary fiber" which is insoluble in water and soluble in water Divided into "soluble fiber",
Non-water-soluble dietary fibers include cellulose and bectin, and a representative water-soluble dietary fiber is alginic acid, which is a "slimming" substance contained in seaweeds.

As described above, alginic acid, which is a water-soluble dietary fiber, has an action of suppressing absorption of cholesterol, absorbs water in the intestine and changes into a jelly, and wraps cholesterol to be excreted as feces out of the body. However, the absorption inhibition rate is about 20 to 30%, and not all cholesterol in food is excreted.

Bile acid produced in the liver is secreted into the intestine through the bile duct and acts to decompose fat, and most of the bile acid is absorbed again from the intestinal wall and reused.
Some are excreted with alginate.

Alginic acid has a property of encapsulating and excreting not only cholesterol but also bile acid. The liver begins to make new bile acids to make up for this lost bile acid, but cholesterol is the raw material and consumes cholesterol accumulated in the liver and blood by repeating this cycle. From that,
The blood cholesterol level will gradually decrease.

The mortality rate of colorectal cancer in Japan is 15
It is about four times more than it was a year ago. Originally, the occurrence of colon cancer is greatly affected by dietary habits, and it is a disease that is common in South America, Asian and African countries where staple grains are the main diet, and is common in Europe and the United States, mainly meat.

The pattern of western diet consists of high fat, high protein, and low fiber, and when a large amount of fat is contained, bile acid increases, and bile acid has a role of emulsifying fat to facilitate decomposition. , When it finishes its role, it is absorbed from the intestinal wall up to the small intestine and reused.

What is not absorbed at this stage but is sent to the large intestine is subjected to the action of intestinal bacteria to produce a carcinogenic harmful substance, a nitrone compound, a phenolic acid and the like. Insufficient dietary fiber often causes constipation, and if the retention time of feces in the intestine becomes long, harmful substances increase and bad bacteria multiply.

The risk of carcinogenesis increases with the length of time that the bad bacteria contact the intestinal wall. Cancers are concentrated in the rectum and S-shaped colon. The rectum is a stool outlet that connects to the anus. It is necessary to be careful not to collect stools here.

Diabetes caused by excessive intake of sugar should have been a disease of middle and old age.
The number of young people is increasing recently. This is the result of eating a diet that was used to Western-style food from an early age.

Diabetes refers to a condition in which the amount of glucose in the blood cannot be controlled, and carbohydrates such as rice, bread and sugar are digested and stored in the liver in the form of glycogen, It is consumed by insulin secreted by the pancreas and used as an energy source.

When the function of this insulin deteriorates or becomes insufficient, glucose in blood sugar is overwhelmed and glucose becomes high, resulting in hyperglycemia. If it is too much, the thick sugar becomes urine. It is diabetes that comes out to.

Dietary fiber acts to moderate digestion and absorption of sugars, and prolongs and delays the process of converting carbohydrates into glucose, thereby acting as a shortage of insulin. In particular, glucose is contained in blood. Water-soluble dietary fiber is more effective than water-insoluble dietary fiber in the action of delaying entry.

In other words, the water-soluble dietary fiber contains a large amount of alginic acid, and the function of alginic acid prolongs the residence time of food in the stomach and delays the absorption of glucose little by little. It can be said that it is an effective food for preventing diabetes.

Alginic acid, which is a water-soluble dietary fiber, has the action of absorbing harmful substances in the intestine and discharging them out of the body, and has the property of strongly binding to strontium and cadmium. Itai-itai disease is known as a damage to human body due to cadmium contamination, and the effect of alginic acid is expected to be a treatment for these diseases.

The function of alginic acid which prevents the harmful substances from affecting the human body can be divided into the following three. (1) Shorten the transit time of digested material in the intestine and increase the stool volume to prevent constipation,
Volatile fatty acids generated by the intestinal bacteria decomposing fibers stimulate the ultra-mucous membrane and cause defecation.

(2) It has the property of storing water, which has the effect of increasing the volume of intestinal contents and diluting harmful substances. (3) Take in harmful substances and prevent them from being absorbed into the body, and discharge them out of the body with feces.

By this action, spoilage products such as amine, ammonia, hydrogen sulfide, phenol and indole produced in the body by intestinal bacteria, or bacterial toxin,
Similarly, toxic substances that enter the body from outside via harmful substances such as carcinogens and food and drink are also discharged.

It is well known by food scientists all over the world that alginic acid contained in seaweed is healthy.
Alginic acid is almost never used to maintain health, because alginic acid has a high viscosity and it is difficult to obtain an effective intake at a time.

In fact, alginic acid is the oldest used sizing agent in the world, with small amounts of ice cream, kamaboko,
It has been used as a thickening agent for sausages and as a food additive to make beer foam. The effective intake of alginic acid for the human body is about 4 g (two kelp rolls).

When seaweed such as kelp is cooked or cooked with vinegar, it becomes soft and less muddy.
This is because the high molecular weight alginic acid became low molecular weight during cooking and became easily soluble in water.

Further, it has been scientifically proved that there is no difference in effectiveness between alginic acid having a low molecular weight as compared with that of a high molecular weight one. In the present invention, kelp, which is a solid body, has a low molecular weight,
The aim is to develop technology that provides new kelp foods that are highly effective for the human body and to make them useful for people's health.

[0045]

[Examples] The production and formulation of the seasoned stewed kelp of the present invention will be described based on Examples. In the present invention, the steeping time and the blending ratio of the seasoning are focused on preventing the product from being retorted due to excessively low molecular weight due to the nature of kelp. Further, FIG. 1 of the accompanying drawings is an overall perspective view of an embodiment showing the application of the seasoned stewed kelp produced by using the present invention, and the symbol X indicates the sandwich of the embodiment,
A is a seasoned stewed kelp, B is bread, and C is ingredients such as tuna and eggs.

The dried and carefully selected thick kelp is rehydrated with water having a water temperature of 22 to 23 ° C., and then slime and dirt are removed. In addition, boil enough water to boil, turn off the heat just before the kelp becomes soft, and quickly take it into cold water to prevent kelp softening.

The seasoning liquid prepared by mixing 1.88 kg of liquor: 18.32 kg of soy sauce: 1.2 kg of sugar with respect to 12 kg of water according to the standard of our company is heated to 80 to 90 ° C., and the kelp is added. After boiling for 60 minutes, the second seasoning, mirin 4.4 kg, is added and simmered, and after 30 minutes, the third seasoning, sugar 22 kg is added and simmered for 10 minutes, and then the kelp is taken out.

The product is completed by allowing it to cool until the product temperature reaches 20 ° C. and cutting the broth. The finished product is packed in a heating vacuum bag and weighed while inspecting for foreign substances. The product in the bag is evacuated at 75 square meters / g for 10 seconds,
A pinhole inspection is performed by applying a hermetic seal, and heat sterilization is performed at 120 ° C. for 30 minutes in a pressurized steam kettle retort to obtain a product.

As a result of trial and error for developing this product, since the dried kelp is used by returning it to water, the kelp is soaked with water. In order to finish the product into a molecular product, it is desirable to carry out the simmering time of the product in three times as shown in paragraph 0047 and to carry out the seasoning compounding ratio as described.

The "seasoned stewed kelp" according to the present invention is a mixture of the alginic acid-processed dietary fiber of kelp with other foods, and does not absorb the extract unnecessarily. Based on the above, the purpose is to provide a new kelp food product that gives the satisfaction of eating kelp.

[0051]

EFFECTS OF THE INVENTION By developing the "seasoned stewed kelp" according to the present invention, it is possible to provide a novel kelp food which is satisfying that the kelp is eaten deliciously, rather than ingestion of dietary fiber from the food additive extracted from the kelp. It is a thing.

This new food is the "numeri" of kelp
It is useful not only for Japanese food but also for ingredients such as sandwiches, because it has been devised in terms of texture as well as removing the food.

[Brief description of drawings]

FIG. 1 is an overall perspective view of an example showing the application of seasoned stewed kelp produced by using the present invention.

[Explanation of symbols]

A seasoned stewed kelp B bread C ingredients X sandwich

Claims (2)

[Claims] 1. A seasoning solution adjusted with a predetermined seasoning is heated to 80 to 90 ° C., boiled separately, and then kelp which has been taken in cold water to prevent softening is added, and after boiling for 60 minutes, the second time. A method for producing a seasoned stewed kelp, which is characterized by a blending technique in which the seasoning is added and simmered, and after 30 minutes, the third seasoning is added and simmered for 10 minutes to allow the kelp to have a sufficient taste. 2. The first seasoning liquid for 12 kg of water,
Sake 1.88 kg: Soy sauce 18.32 kg: Sugar 1.2
The method for producing a seasoned stewed kelp according to claim 1, wherein the seasoning stewed kelp is prepared by adjusting the amount of the salt by 2 kg, and by blending mirin (4.4 kg) as the second seasoning and sugar (22 kg) as the third seasoning.