JP2008029264A - Method for treating raw tangle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for treating raw tangles by which versatility of raw tangles not dried once but fresh as food material is expanded, and in addition, values (such as color, taste and/or storability) as food material are improved. <P>SOLUTION: The method for treating raw tangles comprises irradiating drained raw tangles with electromagnetic waves. Preferably, the electromagnetic waves having frequency of 5 MHz to 1 THz are irradiated. The electromagnetic waves are irradiated preferably for 20 sec to 10 min at 500-2,000 W per 100 g of drained raw tangles when the waves having the frequency of 2.45 GHz is irradiated in particular. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for treating raw kelp, more specifically, enhancing the taste without impairing the nutritional value inherent to raw kelp and modifying it to a bright and glossy green color by simple treatment. It relates to a method for processing raw kelp that can be done.

  Kelp is mainly composed of water-soluble potassium alginate, and it contains a lot of fucoidan, laminacin, and various other organic nutrients and vitamins. It has been popular. However, the landed raw kelp is extremely susceptible to spoilage due to the innumerable number of microorganisms and bacteria such as plankton. And edible.

  Therefore, the ancients developed a drying method using sun-dried as a method to enable long-term storage in consideration of the characteristics of such raw kelp, and since ancient times it has been put into practical use as a seasoning essential to cooking as dried kelp. I came. In addition to dry kelp, it can be processed into thin kelp, processed into salt kelp, or finely crushed into kelp tea, etc., and dried kelp is returned to water and boiled. It is used as a food ingredient in various home cooking such as kelp rolls and cooking ingredients.

  These forms of kombu are based on the premise that raw kelp is once dried for long-term storage, and there is almost no custom of eating raw kelp without drying. This is considered to be one of the main reasons that raw kelp is very easily spoiled as described above and difficult to preserve for a long time.

  As it is seen in so-called “seasonal” vegetables, fruits, and seafood in agricultural products and marine products, it is natural to teach that “freshly picked” products in the harvest season of the product have the best taste. Yes, the value of kelp as a foodstuff will be further enhanced if it can be used as a foodstuff in the form of raw kelp instead of dried kelp. However, raw kelp is extremely susceptible to spoilage, so it is rarely distributed in the market as raw kelp, and there is no opportunity to eat raw kelp as it is.

  In addition to the ease of rot, raw kelp is originally brown and lacks the aesthetic appearance as a food, so there has been little research to effectively use raw kelp as it is, There is no such patent document as far as the inventor knows.

  The present invention has been made in view of the above situation, and its purpose is not to dry raw kelp once, but to improve the versatility as a raw material as it is, and in addition, the value as a foodstuff. An object of the present invention is to provide a processing method capable of improving (for example, color, taste, storage stability, etc.).

  The processing method according to the present invention that has solved the above-mentioned problems is summarized in that the raw kelp is irradiated with electromagnetic waves. In carrying out this method, it is preferable to irradiate an electromagnetic wave having a frequency of 5 MHz to 1 THz. In particular, when irradiating an electromagnetic wave having a frequency of 2.45 GHz, it is preferable to irradiate at 500 to 2000 W per 100 g of drained raw kelp for 20 seconds to 10 minutes.

  According to the present invention, by irradiating raw kombu with electromagnetic waves, the taste is improved without lowering the nutritional value or texture of raw kombu, and it is the original color of raw kombu. By changing the brownish brown color to a green, glossy and fresh color and enhancing the value as a food with good aesthetics, versatility can be greatly expanded. Moreover, by irradiating raw kelp with electromagnetic waves, it can be sterilized at the same time and the progress of decay can be suppressed, so that it can be distributed to the market without being dried by hermetically wrapping, increasing the versatility as a foodstuff Can do.

  The present inventors do not dry raw kombu once, but increase the value as a raw food and allow it to be stored for a long period of time so that it can be distributed to the market. I have been researching. As a result, when irradiating electromagnetic waves to the drained raw kelp, the brown color is changed to a bright green with a high freshness without reducing the texture and nutritional value of the raw kelp. The present invention has been completed by finding that it can be changed, and that a sufficient sterilizing effect can be obtained under the processing conditions that cause such discoloration and that sterilization necessary for long-term storage can be performed simultaneously. Hereinafter, the present invention will be described in detail.

  When raw kelp is irradiated with electromagnetic waves, the water molecules attached to or contained in raw kelp vibrate vigorously upon receiving electromagnetic waves and generate heat due to frictional heat between the molecules. It was confirmed that the raw kelp changes from brownish brown to vivid green. The reason why the color of raw kelp changes is unknown. The kelp which has turned bright green can maintain its color before storage even if it is sealed and stored, for example, in a refrigerated state for a long period of time (for example, several days to one month). Therefore, the value of raw kelp, which is brownish brown, can be increased by a simple process of irradiating raw kelp with electromagnetic waves.

  In addition, by heating with electromagnetic waves, practically the raw kelp can be directly processed as it is using a so-called microwave oven, and the whole can be processed uniformly in a short time. For example, when boiling treatment or hot water treatment is performed Compared with, the active ingredient of kelp is less likely to be lost and the nutritional value is lost, and only the color is modified to a fresh color.

  In addition, when the raw kelp is irradiated with electromagnetic waves, microorganisms and bacteria attached to the raw kelp can be killed by vigorous vibration of water molecules (moisture) attached to the raw kelp. Therefore, long-term storage in the processed state (raw) is also possible.

  The above raw kelp may be irradiated with electromagnetic waves in a state of being put in a treatment container with a lid in order to uniformly process the vapor evaporated from the raw kelp itself and the vapor attached to the raw kelp so as not to escape. Or you may irradiate electromagnetic waves in the state which covered the container containing raw kelp with the wrap. Moreover, you may irradiate electromagnetic waves, spraying steam on raw kelp.

  There are no particular limitations on the electromagnetic wave irradiation conditions for obtaining the color modification effect and bactericidal effect of raw kelp. The electromagnetic wave refers to a radio wave having a frequency of 5 MHz to 1 THz, and an appropriate frequency may be appropriately selected according to the amount of raw kelp and the electromagnetic wave irradiation method, and irradiation may be performed for a predetermined time. Currently, the frequency of a device that is generally put to practical use as an electromagnetic wave irradiation device for business use or home use is 2.45 GHz, but in addition, the frequencies are 6.7 MHz, 13 MHz, 27 MHz, 40 MHz, and 915 MHz. There is also a device. In order to treat raw kelp uniformly in a short time, the frequency should be small, and it is preferable to irradiate microwaves having a frequency of 30 MHz to 3 GHz among electromagnetic waves.

  The power of a device generally used as a microwave oven employing an electromagnetic wave with a frequency of 2.45 GHz is 1500 to 2000 W for business use and 500 to 1000 W for home use. That is, the general operating conditions of the electromagnetic wave irradiation device are a frequency of 2.45 GHz and the electric energy is in the range of 500 to 2000 W. Under such electromagnetic wave irradiation conditions, the color alteration effect and flavor improvement intended by the present invention are applied to raw kelp. In order to effectively exhibit the effect and the bactericidal effect, the frequency of the electromagnetic wave is fixed at 2.45 GHz, and the electric energy per 100 g of raw kelp is set in the range of 500 to 2000 W depending on the scale and size of the electromagnetic wave irradiation device. It is good to set it as the range for 10 seconds for a second. If the treatment time is too short for 20 seconds, the color of the kelp cannot be sufficiently changed, and the aesthetics as a food material cannot be sufficiently enhanced. In addition, sterilization of raw kelp is insufficient. A more preferable treatment time is 40 seconds or more, and further preferably 1 minute or more. However, if the treatment time is too long, the kelp is heated too much, and the dried portion turns brown, and the value as a food is significantly impaired. Accordingly, the treatment time is at most 10 minutes or less, preferably 5 minutes or less, more preferably 3 minutes or less.

  A device for irradiating raw kelp with electromagnetic waves is not particularly limited, and a commercially available microwave oven may be used, or a microwave oven or electromagnetic wave irradiation device (especially a microwave irradiation device) commercially available for industrial use. ) May be used.

  There is no particular limitation on the electromagnetic wave irradiation treatment method, and it may be a batch type or a continuous type. However, when it is carried out industrially, raw kelp is moved at a constant speed by a constant amount by moving means such as a bucket conveyor or a belt conveyor into a room equipped with a continuous treatment method, for example, an electromagnetic wave irradiation facility. A method in which predetermined electromagnetic waves are irradiated for a predetermined period of time, or when raw kelp is continuously supplied from the upper side of a rotary inclined drum type electromagnetic wave irradiation facility by a predetermined amount, and when the inside of the rotary inclined drum is lowered, predetermined If you design and use any treatment equipment according to the situation of the treatment site, such as a method of continuously discharging the treated kelp from the take-out port provided on the lower side of the rotary tilt drum Good. Naturally, electromagnetic wave leakage prevention means is provided in the electromagnetic wave irradiation equipment (including the raw kelp loading / unloading port) so that the electromagnetic wave does not leak to the outside and adversely affect workers.

  In addition, when supplying raw kelp to the electromagnetic wave irradiation device as described above, the raw raw kelp is washed in advance with purified water (such as tap water) or an appropriate concentration of saline to remove impurities. In addition, if it is cut into an appropriate size and then supplied to the electromagnetic wave irradiation device, the entire raw kelp can have an electromagnetic wave treatment effect uniformly, so that a processed product with more stable quality can be obtained. It is preferable because it is possible.

  The kelp obtained by irradiating electromagnetic waves in this manner has a fresh green color with high freshness, so that its appearance is also enhanced as a foodstuff. Therefore, the processed kelp with a green color can be effectively used as, for example, a seaweed salad material, kelp for salmon sushi, and kelp for kelp winding.

  In addition, if the treated kelp obtained is refined wet and dispersed in water, it can be obtained as a colloidal liquid kelp. This liquid kelp is used as a liquid seasoning (including dressing), for example. In addition, it can be used as an additive for processed foods such as udon, soba, bread and cakes by blending taste ingredients into health drinks.

  A small amount of acid can also be used when refining in a wet process. That is, when a small amount of acid or a small amount of base is added to the solvent, the decomposition of the seaweed is promoted, and a moderate flavor is added to the finally obtained seaweed to increase the taste.

  As the acid to be added to the solvent, acetic acid, citric acid, tartaric acid, malic acid, vinegar and the like can be used, and vinegar is particularly preferred. Examples of vinegar include grain vinegar (eg, rice vinegar, brown rice vinegar, black vinegar, sake vinegar, red vinegar, etc.), fruit vinegar (eg, apple vinegar, grape vinegar, wine vinegar, balsamic vinegar, malt vinegar, sherry). Any edible vinegar can be used such as vinegar, stone vinegar, red vinegar, fig fruit vinegar, pear vinegar, pumpkin vinegar, black bean vinegar, vinegar vinegar, etc. In general, brewed vinegar can be suitably used because it contains various organic acids.

  The amount of acid added is not particularly limited as long as it does not inhibit the decomposition of seaweed and does not impair the flavor of seaweed.

  The preservation form of the kelp obtained by irradiating electromagnetic waves is not particularly limited. For example, the kelp may be stored in a vacuum pack in a vacuum state in addition to refrigerated storage and frozen storage. In addition, the kelp treated with electromagnetic waves is freeze-dried, or once wet-pulverized and spray-dried to process it into a powder, which is then provided as a seasoning ingredient and additive, health drink, processed food additive, etc. It is also effective to do.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are not intended to limit the present invention, and may be implemented with appropriate modifications within a range that can meet the purpose described above and below. These are all possible and are within the scope of the present invention.

Experimental example 1
Put 4 pieces of raw kelp cut into 30cm x 20cm (total 550g) into a glass container with a glass lid, put it in a microwave oven "NE-BB88 (model number)" made by Matsushita Electric, and 500W Were irradiated with electromagnetic waves (frequency: 2.45 GHz) for 2 minutes and 30 seconds.

  A photograph of raw kelp before irradiation with electromagnetic waves (drawing substitute photograph) is shown in FIG. 1, and a photograph of kelp after irradiation with electromagnetic waves (drawing substitute photograph) is shown in FIG. As is clear from comparison between FIG. 1 and FIG. 2, raw kelp before irradiation with electromagnetic waves is brown, whereas kelp irradiated with electromagnetic waves exhibits a bright green color.

Experimental example 2
In the above experimental example 1, raw kelp before irradiation with electromagnetic waves and kelp irradiated with electromagnetic waves were put in containers with lids, respectively, and these were left in a refrigerator (internal temperature 4 ° C.) for 1 week. As a result, raw kelp that had not been irradiated with electromagnetic waves decayed and became muddy, whereas kelp that had been irradiated with electromagnetic waves did not decay. In addition, the kelp irradiated with electromagnetic waves maintained a vivid color even after storage.

Reference Example In the above Experimental Example 1, the treatment was performed under the same conditions except that the raw kelp was irradiated with electromagnetic waves for 15 minutes. As a result, the end of the kelp was dried and turned blackish brown.

FIG. 1 is a photograph (drawing substitute photograph) of raw kelp before irradiation with electromagnetic waves. FIG. 2 is a photograph (drawing substitute photograph) taken of kelp after irradiation with electromagnetic waves.

Claims (3)

  A method for treating raw kelp characterized by irradiating raw kelp with electromagnetic waves.   The processing method according to claim 1, wherein an electromagnetic wave having a frequency of 5 MHz to 1 THz is irradiated.   The processing method according to claim 1, wherein an electromagnetic wave having a frequency of 2.45 GHz is irradiated at 500 to 2000 W for 20 seconds to 10 minutes per 100 g of drained kelp.