JP2006223294A - Processed undaria pinnatifida and method for processing undaria pinnatifida - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide (1) frozen Undaria pinnatifida, (2) dry Undaria pinnatifida, (3) salted Undaria pinnatifida, or the like, having good qualities by simple production methods at low costs, respectively. <P>SOLUTION: The method for producing the frozen Undaria pinnatifida comprises immersing raw Undaria pinnatifida in an aqueous salt solution containing calcium hydroxide, immersing the treated Undaria pinnatifida in an aqueous salt solution containing a calcium salt, coating the treated Undaria pinnatifida with shell powder or calcium carbonate powder, and then freezing the coated Undaria pinnatifida. The method for producing the dry Undaria pinnatifida comprises coating the Undaria pinnatifida with sawdust, shell powder or the like and then drying the coated Undaria pinnatifida. The method for producing the salted Undaria pinnatifida comprises immersing Undaria pinnatifida in an aqueous salt solution containing calcium hydroxide, heating the treated Undaria pinnatifida at low temperature, and then dehydrating the treated Undaria pinnatifida with a small amount of salt. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

[Technical field]
The present invention relates to a processed product of wakame and a process for producing the same.

[Background technology]
Wakame is consumed in large quantities all year round, but its production is limited to January-April, and it contains a lot of water, so it is difficult to store for a long time. (1) Dried wakame, (2) Many processed products are produced, such as ash-dried wakame, (3) hot-boiled salted wakame, (4) dried wakame made from boiled salted wakame, and (5) frozen raw wakame.

  Each of these products has been sent to the world by using the best technology, but each has its advantages and disadvantages. (1) Dried wakame does not require processing costs and hassle, but does not last long in flavor and color. (2) Dried wakame has long lasting flavor and color, but it is difficult to manufacture technology and high quality raw ash. Recently, an activated carbon drying method using activated carbon instead of wood ash has been developed, but it is not perfect. (3) Although boiled salted wakame occupies the majority of wakame processed products, fuel costs are high, processing technology is difficult, and the texture of the product is weak. (4) Dried wakame made from boiled salted wakame is more expensive than salted wakame and has a weak texture like salted wakame. (5) Frozen fresh seaweed has disadvantages such as rapidly becoming weak after thawing.

[Problems to be solved by the invention]
(1) Development of wakame processed products such as frozen raw wakame, dried wakame, and salted wakame with good flavor, color, and quality (crispness) and processing and manufacturing methods.
(2) To develop a stable and inexpensive wakame processing and manufacturing method that is easy to manufacture and always produces the same product no matter who manufactures it.
(3) Development of processing method for seaweed to replace ash drying.

[Means for solving problems]
A method as described in claims 1 to 7 was adopted as means for solving the problems.

  In the first aspect of the invention, the first step of draining after immersion in a calcium hydroxide alkaline 3.0 W / V% saline solution and the wakame treated in the first step are treated with calcium salts such as calcium chloride and calcium lactate. After immersing in one or two dissolved salt solutions containing calcium salt, the second step of draining and shellfish (shells such as oysters, pearl shells, scallops, etc.) powder or calcium carbonate powder processed in the second step A method for producing a frozen seaweed comprising a third step in which the seaweed is rapidly frozen at -20 to -40 ° C to make a frozen seaweed.

  The invention of claim 2 is that the calcium hydroxide concentration of the calcium hydroxide alkaline 3.0 W / V% saline solution in the first step is 0.01 to 0.14 W / V%, and the calcium chloride and calcium lactate in the second step The concentration of calcium salt in a calcium salt-containing saline solution in which one or two calcium salts are dissolved is 0.01 to 2.0 W / V%, and the concentration of salt in the calcium salt-containing saline solution is 3.0 W / V. According to the method of claim 1, wherein the amount of shell (shell of oyster, pearl shell, scallop, etc.) powder or calcium carbonate powder is 1.0-10.0 W / V% with respect to raw seaweed. A method for producing frozen seaweed.

  The invention of claim 3 includes a first step of draining after immersion in a calcium hydroxide alkaline 3.0 W / V% saline solution having a calcium concentration of 0.01 to 0.14 W / V%, Washed sawdust (wood waste generated as a by-product when processing wood) with fresh water, sprinkled with dried and dried dried sawdust, and adsorbed moisture from the surface of the seaweed leaves. Then, the second step of separating sawdust, the third step of sprinkling shellfish (shells of oysters, scallops, pearl shells, etc.) or calcium carbonate powder on the seaweed that has been processed in the second step, After hanging the seaweed that has been processed in three steps on a rope stretched horizontally in the east-west direction, cover the south side of the seaweed with newspaper or cloth and shield the sun rays during drying to dry the seaweed. Wax that has been processed in 3 steps Preparation of dry seaweed consisting of a fourth step of drying the seaweed using conventional dryers eyes.

  The invention according to claim 4 is a calcium hydroxide alkaline solution having a calcium hydroxide concentration of 0.01 to 0.14 W / V%, which is obtained by heating and cooling the seaweed so that the seaweed becomes green at 50 to 80 ° C. After immersing in a 0 W / V% saline solution, the first step of draining, the second step of dehydrating by applying salt to the wakame processed in the first step, and the wakame processed in the second step are treated with calcium chloride. Calcium salt-containing saline solution in which the concentration of one or two calcium salts such as calcium lactate is 0.01 to 2.0 W / V% (the salt concentration is 35.7 W / V% or less) A method for producing a salted wakame comprising a third step of draining the solution after immersion in the water and a fourth step of coating the wakame treated in the third step with a suitable amount of salt to make the salted wakame.

  According to the invention of claim 5, the raw wakame is first drained after being immersed in a calcium hydroxide alkaline 3.0 W / V% saline solution having a calcium hydroxide concentration of 0.01 to 0.14 W / V%. 1 step or 2 types of calcium salt such as calcium chloride or calcium lactate were dissolved in the step, the second step of dehydrating the processed seaweed treated with the first step with salt, and the second step treated wakame A third step and a third step of draining the solution after immersion in a calcium salt-containing saline solution (the salt concentration is 35.7 W / V% or less) having a calcium salt concentration of 0.01 to 2.0 W / V% A method for producing a salted wakame comprising the fourth step of applying a suitable amount of salt to the processed wakame to obtain a salted wakame.

  The invention according to claim 6 is a salt obtained by thawing the frozen seaweed produced by the method according to claim 1, and the salted seaweed produced by the method according to claim 4 or claim 5. The obtained seaweed, the seaweed obtained by desalting ordinary salted seaweed, and the like, are described in the second step of claim 3, and sawdust (wood chips produced as a by-product when wood is processed) is washed with fresh water. A method for producing dried seaweed, wherein the seaweed is dried by the method according to item 3 below.

  The invention of claim 7 is a processed product of wakame such as frozen wakame, dried wakame, and salted wakame produced by the method according to any one of claims 1 to 6.

[Best Mode for Carrying Out the Invention]
The method and the amount of raw materials used are as described in the section for solving the problem, but the following will be further described.

  Wakame has a great difference in the color and shape (thickness, hardness, etc.) of wakame depending on the growing place and season, etc., calcium hydroxide alkaline 3.0W / V% saline solution, calcium chloride, calcium lactate and other calcium By immersing wakame in a calcium salt-containing saline solution in which one or two salts are dissolved, the color, taste, fragrance, texture and the like are increased as food. However, the calcium salt concentration and immersion time must be taken into consideration. Beginners will not fail if the concentration is lowered and the time is increased.

  In addition, wakame has a lot of water and salt during storage. Over time, calcium alginate (insoluble in water) and salt (sodium chloride), which are components of wakame, react with each other, and calcium alginate is water-soluble alginic acid. It becomes sodium and is washed away from the inside of Wakame's cells, and the Wakame's tissue collapses. Incidentally, the content of sodium chloride when the salted wakame is rehydrated is one fifth of that of raw wakame. This is the cause of the weakness of the salted seaweed.

  In the present invention, in the second step of claim 1, the third step of claim 4, and the third step of claim 5, alginic acid in the wakame tissue is immersed in a calcium salt-containing saline solution. It works to increase calcium and prevent calcium alginate from changing to sodium alginate by sodium chloride.

  As a result of the research, the calcium hydroxide concentration of the calcium hydroxide alkaline 3.0 W / V% saline solution of claim 1 is 0.01 to 0.14 W / V%, and calcium salts such as calcium chloride and calcium lactate are 1 A calcium salt-containing saline solution having a sodium salt concentration of 3.0 W / V% and a calcium salt concentration of 0.01 to 2.0 W / V% is preferable. If it is too thin, the reaction takes a long time. On the other hand, if it is thick (supersaturated), it may harden if the soaking time of the seaweed becomes long. As for the wakame, which has thin leaves, it is recommended to use one with a low alkali concentration.

  The shell shell (shell of oysters, scallops, pearl shells, etc.) or calcium carbonate powder applied to the seaweed of the second step of claim 1 is to prevent the seaweed from being altered or discolored during storage of the seaweed. Yes, the amount need not be considered strictly. The amount that can be sufficiently applied to the whole wakame is preferably 1.0 to 10.0 W / W%.

  Regarding the calcium hydroxide concentration and immersion time of the calcium hydroxide alkaline 3.0 W / V% saline solution in the first step of claim 3, the calcium hydroxide alkaline 3.0 W / V% of claims 1 and 2 described above is used. It may be the same as the concentration of the saline solution and the immersion time.

  The refined and dried sawdust used in claim 3 is obtained by immersing sawdust in 5 times the amount of fresh water for 2 hours and performing a process of removing the wood from the wood three times before drying. This is to prevent this from happening when the sawdust is sprinkled, and the seaweed will have holes and the incense of wood will stain the seaweed unless the wood is removed.

  The larger the amount of sawdust, shellfish (shells such as oysters, scallops, pearl shells, etc.) powder or calcium carbonate powder that is sprinkled on wakame, the easier it is to do the work, but considering the cost etc., 5 W / W% for each wakame At the lower limit, it is better to use the shellfish (shell of oyster, scallop, pearl shell, etc.) powder or calcium carbonate for wakame.

  When making salted seaweed, generally fresh seaweed is boiled at 85-95 ° C. for 20-30 seconds, greening the seaweed, destroying the enzyme to stabilize the color of the seaweed, and then spraying with salt to dehydrate However, with this method, the seaweed tissue is destroyed by boiling water and nutrients are washed away.

  In the invention of claim 4, the wakame is heated for a short time, preferably 3 to 5 seconds, so that the wakame turns green with hot air or steam at 50 to 80 ° C. Even if the water is unavoidable, the seaweed should turn green as low as possible (60-70 ° C). After warming and cooling, the green color of the seaweed becomes stable when immersed in a calcium hydroxide alkaline 3.0 W / V% saline solution of 0.01 to 0.14 W / V% for 30 minutes or more.

  Next, salt is applied to the seaweed and dehydrated. Generally, the salt is applied to 30-40 W / W% of the seaweed, and the salt content of the salted seaweed is 30-40 W / W% by powerful dehydration. However, the dehydration treatment of seaweed by using a large amount of this salt and the above-mentioned hot boiled water are the main causes of weakening the texture of the salted seaweed. In today's advanced cryopreservation facilities and storage technologies, low-salt wakame can be stored for a long time. Therefore, it is preferable to make low-salt wakame by making the amount of salt for dehydration correspond to the salt content of 15-30 W / W% of the salted wakame.

  If the amount of salt used in the second step of claim 4 is reduced, the salt solution of the calcium salt-containing saline solution (the salt concentration is 35.7 W / V% or less) in which the calcium salt of the fourth step of claim 4 is dissolved Reduce the concentration of. The salt concentration of 35.7 W / V% is a case where the amount of salt used is 40 W / W% with respect to wakame. Therefore, when the amount of salt used is reduced, the salt concentration should be lowered corresponding to the amount of salt used.

  Moreover, by immersing wakame in a calcium salt-containing saline solution in the third step, the change of calcium alginate (insoluble in water), which is a component of wakame, to water-soluble sodium alginate can be prevented.

[The invention's effect]
When the raw wakame is immersed in a calcium hydroxide alkaline 3.0 W / V% saline solution in the first step of claims 1, 2, and 3 and the first step of claim 4, the strong smell of wakame is relieved. The foliage and astringency are removed, and the color is stable. Further, in claim 1, when the shellfish (shell of oyster, scallop, pearl shell, etc.) powder or calcium carbonate is applied and stored frozen, wakame is relatively high temperature (-10 to -18 ° C) for frozen storage. But quality preservation is good and quality is stable for more than one year.

  In the present invention, when the dried sawdust removed from the seaweed in the second step of claim 3 is sprinkled with moisture, the surface of the wakame leaves can be wiped off, and the alkali treatment in the first step can be performed. In combination, the shellfish (shells such as oysters, scallops, pearl shells) or calcium carbonate powder can be easily and uniformly applied to the seaweed.

  Moreover, the activated carbon method currently being implemented requires 3 to 4 days for drying, and during that time, water is put on the seaweed and drying is repeated. After drying, refrigerated storage and cost are considerably high.

  In the third step of claim 3, the seaweed coated with shellfish (shells such as oysters, scallops, pearl shells, etc.) powder or calcium carbonate powder does not come into close contact with the leaves, and the dried middle leaves and leaves are peeled off. There is no need for time-consuming work. Wakame is relatively strong against heat but weak against sunlight. Therefore, in the fourth step, the seaweed can be protected from sunlight by simply covering the south side of the wakame with newspaper or cloth. The 3rd to 4th steps are completed in 1 to 2 days, and there is no time-consuming work during the period, and shellfish (shells such as oysters, scallops, pearl shells, etc.) powder or calcium carbonate is cheaper than activated carbon, so production The cost is much lower than the activated carbon method.

  In addition, wakame is decomposed during storage and acidic substances such as citric acid are produced, and the wakame turns brown and becomes crunchy. However, the third step shells (oysters, scallops, pearl shells, etc.) When the powder or calcium carbonate is applied, the quality of the wakame is stable even if it is stored at room temperature for a long time.

  In the invention of claim 4, the heating treatment at a low temperature, the treatment with the calcium hydroxide alkaline saline solution, the amount of salt used for dehydration is reduced, and after the dehydration, the wakame is replaced with a calcium salt such as calcium chloride or calcium lactate. Can be made with a salt solution in which one or two of these are dissolved (salt concentration is 35.7 W / V% or less), and a salted wakame with good color, taste, aroma, and texture can be produced.

  Generally, when making salt wakame from raw wakame as raw material, the time to store it with salt is 15 hours for both standing salting method and powdered salting method. It was found that when the salt was dehydrated after the treatment of claim 1 of claim 5, the dehydration time could be 3 to 5 hours. In addition, the salt wakame produced by the method of claim 5 is not as clear in color as the salted wakame produced after warming the raw wakame, but the taste, aroma, and texture are produced by the method of claim 5. Salt wakame is better.

  By implementing these inventions, it is possible to supply frozen raw wakame that is simpler and less expensive than conventional wakame processing and manufacturing methods, (1) color and crunchy, and (2) color, taste and aroma. It will be possible to supply dry wakame that is crunchy, and (3) low salt salted wakame that is good in color, taste, aroma and texture.

[Example 1]
1 kg of raw seaweed was immersed in 3 L of 0.05 W / V% calcium hydroxide alkaline 3.0 W / V% saline solution for 30 minutes, and then wakame was immersed in 3 L of 0.1 W / V% calcium chloride-containing saline solution for 30 minutes. Thereafter, 100 g of shellfish (shells of oysters, pearl shells, scallops, etc.) powder was applied, and the wakame was rapidly frozen at -20 to -40 ° C. to produce 950 g of frozen wakame. Wakame's color, taste, fragrance and crunchy state after freezing storage for 1 year are good.

[Example 2]
After 1 kg of raw seaweed is immersed in 3 L of 0.05 W / V% calcium hydroxide alkaline 3.0 W / V% saline solution for 30 minutes, 100 g of purified dried sawdust is sprinkled on the seaweed, and then the sawdust is separated, , 50g of shellfish (shells such as oysters, scallops, pearl shells) powder, and then suspend the wakame on a rope stretched horizontally in the east-west direction, then cover the south side of the wakame with newspaper, Was dried to produce 120 g of dried wakame. Wakame's color, taste, fragrance, and crunchy state after storage at room temperature for 1 year are good.

[Example 3]
1 kg of raw seaweed was heated with water vapor at 60 to 70 ° C. for 5 seconds and then cooled with cold water, and then the seaweed was immersed in 3 L of 0.05 W / V% calcium hydroxide alkaline 3.0 W / V% saline solution for 30 minutes. Thereafter, 250 g of salt is applied to the seaweed and dehydrated, and then immersed in 0.1 L of a 0.1 W / V% calcium salt-containing saline solution (salt concentration is 25.0 W / V%) for 30 minutes, and then squeezed to squeeze the water. Then, 490 g of salted seaweed was made by applying an appropriate amount of salt. Wakame's color, taste, fragrance and crunchy state after refrigerated storage for 1 year are good.

[Example 4]
1 kg of wakame obtained by thawing the frozen seaweed produced by the method according to claim 1 is immersed in 3 L of 0.05 W / V% calcium hydroxide alkaline 3.0 W / V% saline solution for 30 minutes, and then wakame After applying 100g of purified dried sawdust, isolate the sawdust, and then coat 50g of shellfish (shells of oysters, scallops, pearl shells, etc.) on the seaweed, and then stretch the seaweed horizontally in the east-west direction. After hanging on the rope, the south side of the wakame was covered with newspaper, the wakame was dried, and 120 g of dried wakame was made. Wakame's color, taste, fragrance, and crunchy state after storage at room temperature for 1 year are good.

Example 5
After 1 kg of salted wakame produced by the method according to claim 4 is soaked in fresh water and desalted in 3 L of 0.05 W / V% calcium hydroxide alkaline 3.0 W / V% saline solution for 30 minutes, Sprinkle 100 g of purified dried sawdust on the seaweed, separate the sawdust, and then coat 50 grams of shellfish (shells of oysters, scallops, pearl shells, etc.) on the seaweed, and then place the seaweed horizontally in the east-west direction. After hanging on a stretched rope, the south side of the wakame was covered with newspaper, and the wakame was dried to produce 110 g of dried wakame. Wakame's color, taste, fragrance, and crunchy state after storage at room temperature for 1 year are good.

[Example 6]
1 kg of raw seaweed was immersed in 3 L of 0.05 W / V calcium hydroxide alkaline 3.0 WV saline solution for 30 minutes, drained, then covered with 300 g of salt, left for 5 hours, squeezed to reduce the water content, A 1 W / V% calcium salt-containing saline solution (salt concentration is 35.0 W / V%) was immersed in 1 L for 30 minutes, and then an appropriate amount of salt was applied to produce 500 g of salted seaweed. Wakame's color, taste, fragrance, and crunchy state after refrigerated storage for 1 year are good.

Claims (7)

After immersing the raw wakame in a calcium hydroxide alkaline 3.0 W / V% aqueous sodium chloride solution and draining it, the wakame treated in the first step is replaced with one calcium salt such as calcium chloride or calcium lactate. After immersing in two types of dissolved salt solution containing calcium salt, the seaweed (shells such as oysters, pearl shells, scallops, etc.) or calcium carbonate powder is applied to the seaweed processed in the second step and drained after the second step. The method for producing a frozen seaweed comprising the third step of rapidly freezing the seaweed at −20 to −40 ° C. to obtain a frozen seaweed. The concentration of calcium hydroxide in the calcium hydroxide alkaline 3.0 W / V% saline solution of the first step of claim 1 is 0.01 to 0.14 W / V%, and the calcium chloride, calcium lactate, etc. of the second step The concentration of calcium salt in a calcium salt-containing saline solution in which one or two calcium salts are dissolved is 0.01 to 2.0 W / V%, and the concentration of salt in the calcium salt-containing saline solution is 3.0 W / V%. The amount of the shellfish (shells such as oysters, pearl shells, scallops, etc.) powder or calcium carbonate powder is 1.0 to 10.0 W / V% with respect to the raw seaweed, and the frozen seaweed by the method according to claim 1 Manufacturing method. A first step and a first step of immersing the raw wakame into a calcium hydroxide alkaline 3.0 W / V% saline solution having a calcium hydroxide concentration of 0.01 to 0.14 W / V%, followed by draining. Washed sawdust (wood chips produced as a by-product when processing wood) with fresh water, sprinkled with dried refined sawdust, and adsorbed moisture from the surface of the wakame leaves. After that, the second step of separating sawdust, the third step of sprinkling shellfish (shells of oysters, scallops, pearl shells, etc.) or calcium carbonate powder on the wakame processed in the second step, After hanging the processed seaweed on a rope stretched horizontally in the east-west direction outside, cover the south side of the seaweed with newspaper or cloth and shield the sun rays during drying to dry the seaweed, or 3rd process Preparation of dry seaweed consisting of a fourth step of drying the seaweed using conventional dryer was seaweed. The raw wakame was heated to 50 to 80 ° C. until the wakame turned green, and then cooled, the calcium hydroxide concentration of 0.01 to 0.14 W / V% calcium hydroxide alkaline 3.0 W / After dipping in a V% saline solution, the first step for draining, the second step for dehydrating the seaweed that has been treated in the first step, and the second step for dehydrating by treating the wakame that has been treated in the second step with calcium chloride or lactic acid. Calcium Immerse in a calcium salt-containing saline solution (concentration of salt is 35.7 W / V% or less) in which the concentration of one or two dissolved calcium salts is 0.01 to 2.0 W / V%. Thereafter, a third step of draining the liquid and a fourth step of producing the salted wakame, which is a salted wakame by applying an appropriate amount of salt to the wakame processed in the third step. After the raw wakame is immersed in a calcium hydroxide alkaline 3.0 W / V% saline solution having a calcium hydroxide concentration of 0.01 to 0.14 W / V%, the first step and the first step are performed. The concentration of the calcium salt in which one or two calcium salts such as calcium chloride and calcium lactate are dissolved in the second step of dehydrating the treated wakame with salt and the wakame treated in the second step is 0. 0.013 to 2.0 W / V% calcium salt-containing saline solution (salt concentration is 35.7 W / V% or less), then drain the solution, and the appropriate amount for the seaweed processed in the third step The manufacturing method of the salted seaweed which consists of a 4th process which makes salted seaweed by sprinkling salt. Wakame obtained by thawing frozen wakame produced by the method according to claim 1, wakame obtained by desalting salted wakame produced by the method according to claim 4 or 5, and normal salted wakame Description of washing seaweed obtained by desalting with saw water (wood chips produced as a by-product when processing wood into lumber) described in the second step of claim 3 with fresh water A method for producing dried wakame, which dries wakame by a method. Wakame processed products such as frozen wakame, dried wakame, and salted wakame produced by the method according to any one of claims 1 to 6.