JP2003259842A - Method for producing food material in which active ingredient of tangle weed, undaria pinnatifida and hizikia fusiforme are retained - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a food material in which active ingredients of tangle weed, Undaria pinnatifida and Hizikia fusiforme are retained. <P>SOLUTION: The food material is produced by controlling water-adding amount, heating temperature and heating time without wholly using a chemical such as an acid or an alkali so that breakage of mucopolysaccharides such as alginic acid and fucoidan and minerals, vitamins, vegetable fibers, etc., is minimized. <P>COPYRIGHT: (C)2003,JPO

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a food material containing active ingredients of kelp, seaweed and hijiki having different physicochemical properties. 2. Description of the Related Art Conventionally, a method of pulverizing seaweed in order to use it as a seaweed juice or seaweed beverage starting from seaweed such as konbu is known. For example, to soften algae, heating until softening regardless of the heating time,
There are known methods of extracting an extract component using a juicer, using chemicals such as alkali, and softening the raw seaweed using an enzyme to powder. [0003] However, in the above-mentioned conventional pulverization method, there is no production method conscious of the active ingredients peculiar to seaweed, for example, viscous polysaccharides, minerals and vitamins. Therefore, there is a problem that the seaweed powder obtained by the conventional powdering method hardly contains an active ingredient, and there is no effect as a nutritional food even when used as a food material. [0004] The present invention has been made to solve the above-mentioned problems, and has an active ingredient of konbu, wakame and hijiki which does not lose an active ingredient such as a viscous polysaccharide, a mineral and a vitamin. It is an object of the present invention to provide a method for producing a food material. SUMMARY OF THE INVENTION [0005] The present invention provides a method of crushing kelp, seaweed and seaweed roughly, adding about three times the amount of water thereto, desalinating for about three minutes, and removing water containing salt. And then adding about twice the amount of water to the konbu, wakame and hijiki that have passed through the desalting step, and heating the mixture at room temperature for about 1 hour at a heating rate of about 50-60 ° C./h. A heating step of heating the mixture to 70 ° C. after one hour and then immediately stopping the heating; and a drying step of drying the konbu, wakame and hijiki heated in the heating step at 60 to 80 ° C. for about 16 to 18 hours. And the konbu dried in the drying step,
A coarse pulverizing step of coarsely pulverizing wakame and hijiki with a pulverizer to obtain a coarse powder, a konbu obtained by the coarse pulverizing step, a sterilizing step of steam sterilizing the coarse powder of wakame and hijiki, and a konbu which has passed through the sterilizing step The above problem was solved by adopting a means for producing by a fine powder step of pulverizing coarse powder of wakame and hijiki into fine powder with a pulverizer. DESCRIPTION OF THE PREFERRED EMBODIMENTS At the present time, which is said to be the period of satiety, unbalanced eating habits have led to lifestyle-related diseases such as hypertension, arteriosclerosis, diabetes and the like reaching even younger people. It is also known that these lifestyle-related diseases can be prevented if the daily diet is properly maintained. [0007] As one of them, it is said that it can be prevented by taking seaweed every day. Since seaweeds grow in seawater containing all the elements present on the earth, they not only contain a large amount of minerals and vitamins in their alga bodies, but especially in brown algae, kombu, wakame and hijiki. It is rich in mucous polysaccharides such as alginic acid and fucoidan which are only present in these. Further, it is known that these mucous polysaccharides also function as water-soluble dietary fiber, and have various healthy functions in the human body together with insoluble dietary fiber. From the foregoing, it can be seen that the present invention retains the active ingredient in such a manner that the physicochemical properties and nutritional value of the konbu, wakame and hijiki are preserved as little as possible. It is intended to obtain a powdery food material in which the active ingredient is easily soluble in water. As the raw materials of the present invention, alginic acid and fucoidan, which are the only viscous polysaccharides contained only in brown algae among sea algae as described above, are used. Three types of hijiki were adopted. [0010] The present invention relates to chemicals such as acids and alkalis, which are used to prevent as much as possible destruction of viscous polysaccharides such as alginic acid and fucoidan, minerals, vitamins and dietary fiber contained in konbu, wakame and hijiki. The present invention relates to a method for producing by controlling the amount of water, the heating temperature, and the heating time without using any kind of phenol. Hereinafter, the method of the present invention will be described in detail. The mixing ratio of each raw material in the present invention is not particularly limited, but is preferably 2
0-70% by weight, Konbu 20-70% by weight, Hijiki 10
-20% by weight, particularly preferably 50% by weight of wakame, 35% by weight of konbu, and 15% by weight of hijiki. In the present invention, as described above, the main purpose is to effectively utilize the viscous polysaccharides of kelp, seaweed and hijiki, which are brown algae. Therefore, the viscosity of the viscous polysaccharide is maintained while maintaining a certain degree of viscosity. It must be a product that does not decompose. Therefore, the change in physical properties before and after heating was determined by measuring the viscosity, and the viscosity was measured by an Ostwald viscometer. In addition, in FIG. 2 described later, the viscosity shows an apparent value, but can be converted to a true value. The raw materials used in the method of the present invention, konbu, wakame and hijiki, contain too much salt to be used as they are. Therefore, desalting is required. Therefore, an appropriate desalting time was determined from the viscosity of the product powdered by the method of the present invention described later and the viscosity of deionized water. As a result, FIG.
As shown in (1), when the desalting time is 10 minutes or more, the viscosity of the product is greatly reduced. Therefore, the desalting time must be performed within 3 minutes. The viscosity of the demineralized water increases with time, but this is due to the elution of cold water soluble substances contained in konbu, seaweed and hijiki, and it is thought that relatively low-molecular alginic acid and fucoidan are also contained. Can be Also, it is considered that the desalination efficiency increases as the amount of the desalinated water increases, but it is appropriate that the amount is about three times the weight of the raw material. As a preliminary experiment for determining the heating temperature and heating time after desalination, konbu, wakame and hijiki were previously powdered to 200 to 250 μm, and the temperature was adjusted to 120 ° C. using an autoclave. When the relationship between the heating time and the viscosity was investigated after the temperature was raised, the result as shown in FIG. 2 was obtained. That is, a decrease in viscosity was observed as the heating time increased. This was presumed to be due to the decomposition of the mucous polysaccharide by heating at a high temperature for a long time. Next, regarding the amount of water during heating, after desalting, dewatering and then transferring the raw materials to a kneader for heating,
Add twice the amount of water to the raw material. The appropriate ratio of raw material weight to water amount has been obtained from several experiments. This is because when the ratio is the above, the mucous polysaccharide, which is regarded as the most important, hardly drops when transferring to the open-type dryer in the subsequent step, and after the transfer, which meets the object of the present invention. That is, if the amount of water is smaller than the above-mentioned amount, a so-called burnt state is obtained, and if the amount of water is large, an effective ingredient including a viscous component flows out. Further, regarding the relationship between the heating temperature and the heating time, it was considered necessary to carry out the treatment at a temperature lower than 120 ° C. as described above, so that the konbu, wakame and hijiki were previously set at 200 to 250 μm. Heating the powdered material at 80 to 100 ° C. and examining the relationship with the viscosity revealed that, as shown in FIG. 3, the higher the heating temperature, the lower the viscosity. . From these results and experimental results such as changes in dietary fiber due to heat, etc.
It is considered desirable to heat at 0 ° C. or lower. Next, FIG. 4 shows the relationship between the heating time and the viscosity when the konbu, wakame and hijiki were previously powdered to 200 to 250 μm and heated at 70 ° C.
It is. As shown in FIG. 4, a result was obtained in which the viscosity sharply decreased in about 5 minutes after the temperature reached 70 ° C. For this reason, when the temperature rises to 70 ° C., it is necessary to stop heating immediately and cool naturally. As described above, in the method of the present invention, the raw material is heated by adding water.
Up to 60 minutes is good in view of the change in viscosity. That is, as shown in FIG. 5, it is desirable to gradually increase the temperature and stop the heating at about 70 ° C. As a result of the tests shown in FIGS. 1 to 5, the method of the present invention comprises the following steps. In the first step, kelp, seaweed and hijiki are roughly crushed to about 2 cm, and about 3 minutes of water is added to desalinate for about 3 minutes. Then, water containing salt is drained after desalination. To complete the desalting process. As a second step, after the desalting step,
A heating step of adding about twice the amount of water to the konbu, wakame and hijiki after the desalting and heating the mixture is started. In this heating step, heating is performed for 1 hour at a heating rate of about 50 to 60 ° C./h from room temperature, and after 1 hour, heating is performed to 70 ° C.
Stop heating immediately when the temperature reaches ° C. Next, as a third step, a drying step of drying the konbu, wakame and hijiki heated in the heating step with hot air is started. In this drying step, the raw materials are
Dry at 0 ° C. for about 16-18 hours. Then, as a fourth step, a coarse pulverizing step of coarsely pulverizing the dried kelp, wakame and hijiki in the drying step with a pulverizer is performed. By this coarse pulverizing step, the konbu, wakame and hijiki are turned into coarse powder of about 5 mm to 8 mm. As a fifth step, a sterilization step of steam-sterilizing the kelp, wakame and hijiki coarse powder pulverized into the coarse powder by the coarse pulverization step is started. Finally, as a sixth step, the coarse powder of konbu, wakame and hijiki which has passed through the sterilization step is finely pulverized to about 100 mesh with a pulverizer to obtain fine powder of konbu, wakame and hijiki. It produces a powdered food material containing the active ingredient. The food material produced by the above process is
The powder can also be added as needed to beverages such as vegetable juices and mixed, and used as a so-called health drink. Furthermore, reduced maltose, starch or the like is added to the powdery food material produced by the above-mentioned process to produce granules, which can be eaten as health foods. Since the present invention is as described above, viscous polysaccharides such as alginic acid and fucoidan, minerals, vitamins, dietary fiber and the like, which are the active ingredients of konbu, seaweed and hijiki, are used as much as possible. Since it is manufactured without breaking and the active ingredient is easily soluble in water, it is extremely useful as a health drink or health food material.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing the relationship between the desalting time of raw materials, the desalinated water and the viscosity of the product according to the method of the present invention. FIG. 2 is a graph showing the relationship between heating time and viscosity of konbu, wakame, and hijiki powder. FIG. 3 is a graph showing the relationship between heating temperature and viscosity of konbu, wakame, and hijiki powder. FIG. 4 is a graph showing the relationship between viscosity and heating time at 70 ° C. for kombu, wakame and hijiki powder. FIG. 5 is a diagram showing a relationship between a heating time of raw materials and a water temperature.

Claims (1)

[Claim 1] Kombu, seaweed and seaweed are roughly crushed, to which about 3 times the amount of water is added, desalted for about 3 minutes, and water containing salt is drained off. And about 2 times the amount of water added to the konbu, wakame and hijiki that have passed through the desalting step, and heated from room temperature at a heating rate of about 50 to 60 ° C./h for 1 hour. ° C, heating immediately after stopping the heating, a drying step of drying the kelp, wakame and hijiki heated in the heating step at 60 to 80 ° C for about 16 to 18 hours, and a drying step. A coarse crushing step of coarsely pulverizing the dried kelp, seaweed and hijiki with a crusher to obtain a coarse powder; Through the sterilization process Kelp, seaweed and kelp a coarse powder of seaweed, characterized in that produced by the powder process of grinding to a fine powder with a grinder, seaweed and manufacturing method of the food material which holds the active ingredients of hijiki.