JP2010148437A - Method for producing edible powder using natural kombu rhizoid as raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing edible powder using natural kombu (Laminariaceae Bory) rhizoids containing minerals in the sea bottom as a raw material by effectively making use of the natural kombu rhizoids without discarding the same. <P>SOLUTION: The edible powder using natural kombu rhizoids as the raw material is mainly produced through a drying step, cutting-washing step, re-drying step, powder-producing step and pasteurization step. In the drying step, the rhizoids are dried in the sun and/or by blowing hot air, subsequently put into a basket having slits and brought to be fallen down to fall down impurities adhering to the rhizoids. In the cutting-washing step, the rhizoids having passed through the drying step are immersed in water so as to be easily processed, subsequently cut and washed. The cutting and washing are carried out in 2 steps. In the re-drying step, the rhizoids are dried in the sun for 7-10 days. In the powder-producing step, the rhizoids having passed through the steps are crushed by a crusher. In the pasteurization step, the rhizoids are preserved in a freezer at -30°C for 4 days to pasteurize the same. The edible powder produced by passing through all the steps contains 5.24% fucoidan. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing an edible powder using a natural kombu temporary root as a raw material.

Kombu is rich in dietary fiber, iron, and calcium, and is used as a soup stock, as well as processed products such as “Oboro Kombu” and “Kombu Tea”, and a raw material for fermented health supplements. . Combs can be divided into three parts: “provisional roots”, “petiole” and “foliate”, but what has been commercialized in the past is the use of “foliage” and “foliate” The temporary root was discarded because it was difficult to collect.
However, unlike the foliate, the temporary roots of the kombu contain a large amount of ash (mineral) and dietary fiber, which proved to be a useful food material for salt reduction and dietary fiber supplementation.
Table 1 shows the amounts of the components contained in the kombu temporary roots and the leaves of various kombu.

Therefore, there is a food material that uses a temporary root of a cultured comb as a raw material, which is disclosed in Patent Document 1 as a conventional technique.
Patent Document 1 discloses a food material or the like using a cultured kombu temporary root as a raw material after investigating its usefulness as a food.
However, the invention of Patent Document 1 is limited to a temporary root of a cultured comb, and does not suggest a temporary root of a natural comb.
Japanese Patent No. 3225923

Combs are classified into two types, natural and cultured, depending on the growth method. Natural kombu grows with spores released from the surface of the kombu and grows over two years after growing on reefs. The cultured kombu is spore grown artificially for one year, then tied to a rope for another year and hung on the sea. Natural combs extend from the sea floor toward the sea surface, while cultured combs extend from the sea surface toward the sea floor, so natural combs can absorb both minerals contained in the sea floor and sea water, while farming combs in sea water. Only the minerals contained can be absorbed, and the minerals contained in the seabed cannot be absorbed. Therefore, even in the same kind of kombu, there is a difference in the components and the amount contained depending on nature and farming.
In addition, natural kombu grows in nature, so that weak and poorly grown items are culled and only good quality items are harvested.
In the case of aquaculture combo, since the temporary roots are tied to the rope, there is no adhesion of rocks and earth and sand, so it is easy to collect the temporary roots, and that it has been studied for food is also disclosed in Patent Document 1. It is as it is. However, the temporary root of natural kombu is 1. 1. It is difficult to separate from rocks, sand, seaweed, seafood eggs, etc. during collection because it adheres strongly to the seabed reefs, rocks and the seabed itself. 2. It is harder than other parts. Because the shape differs depending on the growing location, it was not considered as edible because the processing method could not be uniform, and was discarded as industrial waste in the sea and forests.
The disposal of kombu temporary roots into the sea and mountain forests has been a problem, as it leads to pollution of the seawater and devastation of the forests, and the burden of disposal costs are heavy on those engaged in the kombu fishery.

  By the way, as described above, the nutrient value of kombu temporary root is higher than that of other parts of kombu, but the main feature is that it contains a lot of various fucoidans that are considered to have anticancer activity. is there. Fucoidan is a kind of sulfate polysaccharide that is abundant in mucus of brown algae such as kombu, wakame and mozuku, and similar substances have been found in animals such as sea cucumbers.

Fucoidan contained in many temporary roots is GA-fucoidan and L-fucoidan. In particular, it has been confirmed that GA-fucoidan is a component contained only in temporary roots in the kombu.
Table 2 shows the amounts of GA-fucoidan and L-fucoidan contained in each part of the kombu.

GA-fucoidan is a polysaccharide in which fucose, galactose, mannose, xylose, glucose and the like are bound. L-fucoidan is a polysaccharide in which fucose and galactose are bound. Fucose is a type of water-soluble dietary fiber that binds to sulfate groups contained in fucoidan.
GA-fucoidan and L-fucoidan are known to contain many sulfate groups. Even if fucoidan with a small amount of sulfate groups is ingested, the health promotion effect that fucoidan acts in the body cannot be obtained. Therefore, if natural kombu temporary roots can be used for food, fucoidan having a large amount of sulfate groups can be ingested, and development of foods that promote health can be achieved.

  Then, this invention aims at providing the manufacturing method of the edible powder which used the natural kombu temporary root as a raw material, and enabling it to utilize effectively, without discarding the natural kombu temporary root containing the mineral of a seabed. .

The present invention, natural kombu temporary roots are sun-dried and / or dried by applying hot air,
Cutting the dried temporary roots after immersing them in water;
Washing the cut temporary root,
The washed temporary roots are again sun-dried and dried,
Pulverized into powder,
The said subject was solved by the manufacturing method of the edible powder which uses pasteurized natural kombu root as a raw material characterized by pasteurizing.

According to the present invention, it is possible to process a natural kombu temporary root that has been discarded until now, and to make it usable as an edible material, and by establishing a method for producing a food containing a large amount of the original component GA-fucoidan, It has become possible to develop health supplements that are effective in improving strength, improving health, and growing hair.
Moreover, since the disposal cost of the natural kombu temporary root is eliminated, the burden on those engaged in the kombu fishery can be reduced.
In addition, the use of temporarily harvested natural kombu temporary roots for food has made it possible to commercialize them, thereby improving the profits of those engaged in the kombu fishery and contributing to the revitalization of the region. is there.

Edible powder made from natural kombu temporary root (hereinafter simply referred to as “temporary root”) is mainly manufactured through a drying process, a cutting / washing process, a re-drying process, a powder manufacturing process, and a pasteurization process. .
In addition, the “provisional root” used in the present invention refers to a portion of the combination portion shown in FIG. 1 that mainly includes the temporary root and may include a petiole.

First, details of the first drying step will be described.
The temporary root is cut off from the kombu and dried in the sun for 3 to 5 days, which is three times the normal kombu. Thereby, the volume of a temporary root can be reduced to about 35% at the time of collection. By removing moisture, the weight is also reduced to about 50% at the time of collection, and about 17% of foreign matter can be removed due to the difference in the expansion / contraction rate between the temporary root and impurities.

  Put the temporary roots that have been sun-dried into a basket 500 mm wide, 660 mm long and 350 mm high. A small slit of 2 mm × 40 mm is provided on the side surface of the bag, and a large slit of 8 mm × 20 mm is provided on the bottom surface. By repeatedly dropping the trap with the temporary root manually onto the ground covered with pebbles, impurities such as sand adhering to the temporary root are dropped from the slit of the trap. Thereby, impurities equivalent to about 2% of the temporary root weight can be removed.

If it is not possible to dry in the sun due to weather conditions such as rain or fog, the drying process is unavoidable.
A temporary root is put in a drying chamber kept at 40 ° C. to 50 ° C., and hot air generated by a boiler is applied to the temporary root and stored for a maximum of about 30 days. Thereby, while drying a temporary root, the fish egg and other organisms adhering to the temporary root can be necrotized.

  Next is the cutting and cleaning process. In this step, in order to make it easier to process the temporary root that has undergone the drying step, first, it is immersed in water. Then, it cut | disconnects and wash | cleans. Cutting and cleaning are preferably performed in two stages as described below. Details of this process will be described below.

The temporary roots that have undergone the drying process are immersed in water for about 17 hours. After about 17 hours, the weight of the temporary root is about 1.8 times that at the time of drying and the hardness becomes the same as that at the time of harvest. In order to remove the impurities contained in the temporary root, first, it is cut into four.
Put the cut temporary root in a food washing machine, set the amount of water to 30 liters and the rotation speed to 290 times per minute, and then wash for about 15 minutes. This washing is performed twice with the water changed.
After cleaning, the temporary roots are exposed to a wind of 12 cubic meters per minute and a wind pressure of 2280 m / min to evaporate the water on the temporary roots, thereby removing surface impurities.

Next, the temporary root is cut into approximately 2 cm to remove impurities remaining on the epidermis. Discard parts where it is difficult to remove impurities. This removes about 25% of the impurities adhering to the temporary root.
Put the temporary root cut to about 2 cm in the food washing machine, set the rotation speed to 290 times per minute, and wash for 20 minutes. Thereby, the remaining impurities can be removed.

  The temporary roots that have been washed as described above are sun-dried for 7 to 10 days for the purpose of drying and solar sterilization. As a result, the moisture content of the temporary root is about 1%, the weight is about 10% before sun-drying, the size is about 35%, and the raw material of the temporary root powder is completed.

  The next process is a powder manufacturing process. The temporary roots that have undergone the above steps are pulverized with a pulverizer, and then pasteurized. The details of the last step will be described below.

The temporary root is pulverized by a pulverizer rotating at 31,000 revolutions per minute. At this time, since the temporary roots are sterilized at the same time, the temperature inside the pulverizer is set to 85 ° C.
The finished temporary root powder is divided into 1 kilograms, placed in a container with a length of 153 mm, a width of 215 mm, and a height of 78 mm, stored in a freezer at −30 ° C. for 4 days, and pasteurized.

  When the powder made from the temporary roots of natural kombu made through the above steps was analyzed, the following results were obtained.

  As for natural kombu temporary root powder, fucose is analyzed by high performance liquid chromatography, sodium and potassium are analyzed by atomic absorption spectrophotometry, iron, calcium, magnesium, zinc and manganese are analyzed by ICP emission spectrometry, and sulfate is analyzed by gravimetric barium sulfate. did. The analysis value of the cultured kombu temporary root powder is based on the specification paragraphs 0019 and 0021 of Japanese Patent No. 3225923. In addition, the analysis value of fucose and sulfate radical of the cultured kombu temporary root powder has not been published.

The breakdown of fucoidan 5.24% is L-fucoidan 2.27% and GA-fucoidan 2.97%.
Moreover, according to this analysis result, the natural kombu temporary root powder is about 6.5 times as much as iron and 5 times as much as zinc as compared with cultured kombu, and other elements (excluding sodium and potassium) are also 1.3-. Since it contains about 1.5 times as much, it turns out that the nutritional value is higher than a cultured kombu temporary root.

  In addition, when making the powder manufactured by this invention into a health supplement, it is suitable to put into a capsule for the quality-prevention prevention and long-term storage. Moreover, this invention can be implemented regardless of the kind of natural comb.

As described above, according to the present invention, it is possible to produce edible powder having a higher nutritional value than edible powder made from cultured kombu temporary roots by using the temporary roots of natural kombu that have been discarded until now. This makes it possible to develop health supplements that are more effective than conventional products in improving immunity, improving health, and growing hair. Regarding the effect of hair growth, 76% of those who took several capsules containing 0.5 grams of powder a day for about 6 months showed an improvement effect.
In addition, by making the temporary roots of natural kombu that have been disposed of in the past, the industrial waste can be reduced and resources can be used effectively, and the cost of disposal of natural kombu temporary roots can be reduced. There is also an advantage of reducing the burden on the fishermen.
In addition, since natural kombu temporary roots can be commercialized, the profits of those engaged in the kombu fishery will be improved, contributing to the revitalization of the region.

The figure which shows the name of each site | part of a kombu, and its position.

Claims (3)

Natural kombu temporary roots are dried in the sun and / or hot air,
Cutting the dried temporary roots after immersing them in water;
Washing the cut temporary root,
The washed temporary roots are again sun-dried and dried,
Pulverized into powder,
It is characterized by pasteurization,
A method for producing edible powder using natural kombu temporary roots as a raw material.   The method for producing an edible powder using the natural kombu temporary root of claim 1 as a raw material, wherein the cutting and washing are performed in two stages.   After drying with the sun and / or hot air, the temporary root is put into a slit provided with a slit and dropped to drop impurities attached to the temporary root. A method for producing edible powder using natural kombu temporary roots as a raw material.