JP2006296316A - Method for producing tangle paste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing tangle paste preservable at normal temperature for long time in an inexpensive cost. <P>SOLUTION: The tangle paste is produced by soaking tangles in a vinegar solution, swelling the tangle by an aqueous solution of glycine, straining and then sealing the filtrate in a container. The concentration of aqueous solution of glycine is set at 10-30 wt.%, and the pH of the tangle paste is set at ≤4 by adjusting acidity of the vinegar solution. The temperature for swelling the tangles in aqueous solution of glycine is set at 60-80°C. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing kelp paste, and more particularly to a method for producing kelp paste that can be stored for a long period of time even at room temperature.

  In general, most of the edible kelp is used in the state of kelp such as seasoned kelp and boiled boiled rice, so the color and shape of the kelp is an important factor in determining the value of the product. For this reason, kelp is categorized by grade according to the standard according to the production area, shape, color, etc. Or some are discarded. However, since such kelp contains active ingredients such as minerals, alginic acid, and dietary fiber, it has a high utility value if processed into a paste, and is considered particularly suitable as a material for processed foods.

  Several methods have been proposed so far for processing seaweed such as kelp into paste. For example, the kelp heated under pressure in a pressure kettle is made into a paste using a grinder (Patent Document 1), or raw kelp boiled in hot water is once frozen, thawed in alkaline ionized water, and then pasted into a paste using a grinder And a method of adding condensed phosphate to seaweed swollen with water and stirring (Patent Document 3). In addition, regarding the present invention, Patent Document 4 discloses a method for softening kelp by dipping in an aqueous glycine solution. It is known in Patent Document 5 that the kelp is immersed in an acetic acid solution as a pretreatment.

JP-A-6-181722 JP-A-7-250654 Japanese Patent Laid-Open No. 9-271331 JP 51-76454 A JP 53-41453 A

  The method of Patent Document 3 uses an additive, whereas the methods of Patent Document 1 and Patent Document 2 are processed into a paste form using only kelp and do not contain any additives. It is excellent. However, it takes too much time to make kelp into a paste, and the production cost is high, which makes it difficult to put it into practical use. In particular, since the kelp is simply processed as it is, there is a disadvantage in that it cannot be used if it is not visually added, and the kelp that is discolored to yellowish white is not used.

  There is no problem when using the prepared kelp paste immediately for food, but for example, when it is used as a raw material for processed foods, the productivity becomes worse, so the kelp paste cannot be made each time. That is, it is preferable that the necessary amount of kelp paste can be used at any time due to the product characteristics of kelp paste. However, kelp paste is rich in water and rich in nutrients, so it easily rots and deteriorates and cannot be stored for a long time. Although it can be stored under freezing or refrigeration, it is difficult to put it to practical use due to problems such as distribution means and storage location.

  An object of the present invention is to provide a method for producing a kelp paste that does not require complicated steps and can be produced at low cost without labor. An object of the present invention is to provide a production method capable of producing a kelp paste having an excellent appearance and flavor even if the kelp has a slightly poor color. The object is to provide a method for producing a kelp paste that can be stored at room temperature for a long period of time and is suitable for a raw material such as processed food.

  The method for producing a kelp paste according to the present invention is characterized in that kelp soaked in a vinegar solution is swollen with an aqueous glycine solution, and then a lining is filled in a container and sealed.

  Specifically, the glycine concentration of the glycine aqueous solution is 10 to 30% by weight, and the pH of the kelp paste can be adjusted to 4 or less by adjusting the acidity of the vinegar solution. The temperature for swelling with the aqueous glycine solution can be set to 60 to 80 ° C. You may make it fill a container, maintaining the temperature of 50 degreeC or more.

  The kelp here includes not only dried kelp but also raw kelp. Back lining is a concept that makes the object (kombu) fine by passing it through a metal mesh with a fine mesh, and is limited to the narrowly defined concept of crushing the object on the outer bottom of a sieve-like cooking utensil. I can't. As the container, a bag, a bottle, or the like can be preferably used, but it is not limited here.

  According to the manufacturing method concerning this invention, since the vinegar solution has a bactericidal effect, the bacteria adhering to kelp can be sterilized by being immersed in a vinegar solution. By immersing the kelp in the vinegar solution in advance, the aqueous glycine solution can easily soak into the center of the kelp and promote the swelling of the kelp. Since kelp swollen with an aqueous glycine solution can be easily crushed, the entire kelp can be processed into a paste-like form by a simple operation such as manual lining without using a grinder. Glycine is a kind of amino acid that exhibits sweetness and is widely used as a food additive. By adding the glycine, the taste of kelp can be enhanced and the taste of the kelp paste can be adjusted.

  By setting the glycine concentration of the glycine aqueous solution to 10 to 30% by weight, the kelp can be efficiently swollen. That is, if it is less than 10% by weight, it takes time for the treatment, and if it is more than 30% by weight, it is excessively added. The reason why a relatively large amount of glycine is added is to effectively use the bacteriostatic action of glycine, and can suppress the decay and improve the storage stability of the kelp paste. Furthermore, by adjusting the acidity of the vinegar solution to adjust the pH of the kelp paste to 4 or less, the growth of general bacteria such as Escherichia coli can be well suppressed, so that the spoilage can be more reliably prevented without taking time and effort. In this regard, since the components are made uniform in a paste form, there is no possibility that the components may vary and cause partial rot.

  When the temperature at which the kelp is swollen with the glycine aqueous solution is set to 60 to 80 ° C., the kelp can be swollen and processed in a short time. When heated, glycine reacts with sugar to cause browning and changes to a dark brown color close to the original color of kelp. Therefore, kelp with a slightly yellowish white color can also be used. That is, in the present invention, glycine fulfills four actions of facilitating paste treatment, flavor adjustment, bacteriostatic action, and browning promotion. Heating to 60 ° C. or higher can effectively kill mold and yeast whose growth cannot be suppressed only by adding glycine and adjusting PH to 4 or less, and thus can improve the storage stability.

  If the container is filled and sealed while maintaining a temperature of 50 ° C or higher, mold and yeast in the container can be sterilized, so it can be stored at room temperature for a long time, combined with the bacteriostatic effect of glycine and PH, and is extremely convenient to use. Good kelp paste suitable for processed food materials. In particular, kelp swollen with an aqueous glycine solution can be easily lined without applying force, and can be made into a paste in a short time. Manufacturing costs can be reduced as much as possible.

  In FIG. 1, the manufacturing flow of the kelp paste concerning this invention is shown. The kelp used as a raw material may be dry kelp or raw kelp. Regardless of the shape and color, kelp pieces produced during processing of kelp products and low-grade kelp mixed with yellowish white can be used. Here, an example using dry kelp mixed with yellowish white that has been discarded so far is shown.

  The dirt attached to the surface of the kelp to be used is removed by lightly washing. The kelp from which dirt has been removed is immersed in a vinegar solution. The vinegar solution is prepared by adding vinegar to water and adjusting the acidity. Here, the acidity was adjusted to 9 degrees. In addition, about the kind of vinegar, it can select suitably from what is generally used. In this step, since there is no fear of decay due to the bactericidal effect of the vinegar solution, it is not necessary to strictly control the temperature and time. It suffices to immerse at room temperature for 3 to 9 hours, and here, what was immersed on the previous day and left at room temperature was used.

  Pull only the kelp from the vinegar solution and cut it into pieces. This is to improve the penetration of the aqueous glycine solution and facilitate the subsequent work. In addition, since this process is auxiliary, it can be omitted from the manufacturing process.

  Next, the chopped kelp is immersed in a glycine aqueous solution set at a temperature of 60 to 80 ° C. and kept in a heated state until it swells in a gel state. The concentration of the glycine aqueous solution is adjusted to 10 to 30% by weight. Here, it was 20% by weight. As the glycine, a general commercial food additive can be used. At a glycine concentration of 10% by weight or more, since it is difficult to dissolve at room temperature, the glycine aqueous solution is heated in advance to completely dissolve glycine. The aqueous glycine solution is preferably treated so as to be contained in the swollen kelp. This is because if relatively expensive glycine remains, it is wasted, and if the content is different, the flavor is affected. Here, 400 g of kelp was added to 3000 cc of a glycine aqueous solution whose temperature was controlled to 70 ° C. as a test. Under these conditions, the kelp absorbed most of the glycine aqueous solution and swollen in about 3 hours to form a gel. The kelp after the treatment changed to dark brown due to browning.

  The kelp that has become a gel is backed in a paste form using, for example, a general back stenciler shown in FIG. The lining machine includes a metal net 1 having a fine mesh and a propeller-like rubber spatula 3 that is rotated by the driving force of the motor 2 while being pressed against the upper surface thereof. The swollen gel-like kelp containing a large amount of glycine aqueous solution can be easily lined without being strongly crushed. Therefore, while the rubber spatula 3 is rotated, the gel-like kelp is rotated on the metal net 1. If kelp is added, a large amount of kelp can be lined up in a short time. The mesh opening of the metal net 1 can be appropriately selected according to the desired physical properties of the paste. The water content of the finally obtained kelp paste was about 73%, and the pH was 3.9.

  The kelp paste made by backing is immediately filled into a container in a predetermined amount and sealed. At that time, the temperature of the kelp paste should not be lower than 50 ° C. This is to sterilize mold and yeast that are mixed during filling. Here, approximately 100 g each was dispensed into a heat-sealable plastic bag and quickly heat-sealed and sealed. The bagged kelp paste made in this way did not rot even when stored at room temperature and maintained a certain quality for a long time. The kelp paste produced by such a manufacturing method is convenient for distribution and storage and can be used as necessary when necessary. Flavor is also included as a raw material for processed foods because it contains whole kelp and enhances umami.

  Once the kelp paste is made, the kelp paste may be sterilized by heating after filling the container. In a clean environment where there is no risk of mold / yeast contamination, the kelp paste can be filled and sealed at 50 ° C. or lower. For processed foods that do not like dripping, a step of kneading the resulting kelp paste may be provided after lining. In this case, it seems that glycine enhances the viscosity of alginic acid, but it is possible to impart a sticky physical property to the kelp paste by a mild kneading operation.

Flow chart showing the manufacturing method of kelp paste Cross-sectional side view showing the backside machine

Explanation of symbols

1 Metal mesh 2 Motor 3 Rubber spatula

Claims (4)

  A method for producing a kelp paste characterized in that a kelp soaked in a vinegar solution is swollen with a glycine aqueous solution, and then a lining is filled with a container and sealed. The glycine concentration of the glycine aqueous solution is 10 to 30% by weight,
The method for producing a kelp paste according to claim 1, wherein the pH of the kelp paste is adjusted to 4 or less by adjusting the acidity of the vinegar solution.   The method for producing a kelp paste according to claim 2, wherein the temperature when swollen with the glycine aqueous solution is set to 60 to 80 ° C.   The method for producing a kelp paste according to claim 3, wherein the container is filled while maintaining a temperature of 50 ° C or higher.

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