JP2010284096A - Marine product processed food vividly retaining green color development - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide marine product processed food vividly retaining green color development, suitable for mass production, and further secured in safety. <P>SOLUTION: The marine product processed food contains a base food material 2 and a color material 3 having tea leaves as the raw material, and is obtained by processing the materials in an edible condition. The base food material 2 is a material derived from marine products, and the color material 3 is a tea processed product obtained by mixing copper ion water W1 whose contained copper ion amount is grasped, and tea leaves 6, and further heating the product to be subjected to copper chlorophyll treatment, and the tea processed product is liquid tea 7 in a condition that the tea leaf component is eluted or dispersed in water. Since the color material 3 is mass-producible, it is possible to mass-produce the marine product processed food 1 vividly retaining green color development, and offer the food to the market as an inexpensive product. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a marine product processed food that can maintain the original vivid green color of tea leaves added to a base food material.

Conventionally, it has been widely practiced to add tea flavors to various foods by adding powdered tea such as matcha tea to Japanese foods such as tempura, tea rice and tea soba, and Japanese confectionery, ice confectionery, Western confectionery and other foods.
However, in the case of simply adding green tea or the like, the actual situation is that the chlorophyll changes to yellowish green and brown instead of green. This is because green chlorophyll is very weak to light, heat and acid, and further browns due to oxidative polymerization of polyphenols in the presence of water.
In particular, in the case of processed foods using animal-derived marine product-derived materials such as kamaboko and hampen, and processed foods using plant-derived marine product-derived materials such as tenten, agar, etc., heat treatment is essential. A decrease in color development could not be avoided.

For this reason, for example, when making tea buckwheat, there is a prior art that can greatly slow the rate of fading and browning by adding magnesium carbonate to the dough (see, for example, Patent Document 1).
However, according to such a method, components that are originally unnecessary for buckwheat are mixed in, so that the original taste is impaired.

By the way, a technique called copper chlorophyllation that replaces magnesium in chlorophyll with copper ions is known as a technique for maintaining the original green color of plant components such as tea leaves, and the green color of the tea extract and leaves was maintained. It can be provided as a product in a state (see, for example, Patent Documents 2 and 3).
The technology to preserve the original green color of these plants is made by boiling the tea extract and leaves in a copper pot to cause the copper ions eluted from the pot to act on chlorophyll, or the tea extract is filled with copper particles. A technique such as pouring into a column and bringing chlorophyll and copper particles into contact with each other is employed.
However, in these methods, it is difficult to adjust the elution amount of copper ions and the elution rate of copper is slow, so that there is not much problem in small-scale production, but it is unsuitable for mass production.
Although copper is an essential element for humans, it can cause poisoning if it is consumed excessively, so the conventional method that cannot grasp the elution amount of copper ions is considered to ensure safety. I could not say.
JP-A-9-224599 Japanese Patent No. 3538167 Japanese Patent Laid-Open No. 7-112

  The present invention has been made in consideration of such a background, and a technical problem is to develop a marine product processed food that ensures safety and is suitable for mass production, and that clearly maintains a new green color development. Is.

  That is, the marine product processed food which maintained the green color development of Claim 1 clearly contains the basic food material and the coloring material which uses tea leaves as a raw material, These are foods processed into an edible state, The base food material is a marine product-derived material, and the colored material is a mixture of copper ion water in which the amount of contained copper ions is grasped and dried tea leaves, which are further heated and subjected to copper chlorophyll treatment. The processed tea product is characterized in that it is a liquid tea in which tea leaf components are eluted or dispersed in moisture.

  Moreover, the marine product processed food which maintained the green color development of Claim 2 clearly contains the basic food material and the coloring material which uses tea leaves as a raw material, These are foods processed into an edible state, The base food material is a marine product-derived material, and the colored material is a mixture of copper ion water in which the amount of contained copper ions is grasped and dried tea leaves, which are further heated and subjected to copper chlorophyll treatment. This processed tea product is characterized in that it is a processed tea leaf that has been dried or filtered after the tea leaf component is eluted or dispersed in moisture.

  Furthermore, in addition to the above-mentioned requirements, the processed marine product food with a clear green color development according to claim 3 is mixed with one or more animal marine product-derived materials. And then baked, fried or steamed.

Furthermore, in addition to the requirements of claim 1 or 2, the processed fishery product that clearly maintains the green color development according to claim 4 is included in one or more kinds of plant marine product-derived materials. The polysaccharide component is heated and melted and then molded.
The above problems can be solved by using the configuration of the invention described in each of the claims as a means.

First, according to the invention described in claim 1, since the amount of copper contained in the processed fishery product is grasped when supplying the processed fishery product with a clear green color development to the market, Ingestion beyond the required amount or intake restriction amount can be avoided.
In addition, since the coloring material can be mass-produced, it is possible to mass-produce processed marine product foods that maintain a clear green color development, and to provide them to the market as inexpensive products.
Furthermore, by using liquid tea as a coloring material, it can be mixed in a state familiar to moisture-containing basic food materials, and a seafood processed food in which tea leaf components are evenly dispersed can be realized. .

Further, according to the invention of claim 2, since the amount of copper contained in the processed seafood is known when supplying the processed seafood with a clear green color development to the market, Ingestion beyond the required amount or intake restriction amount can be avoided.
In addition, since the coloring material can be mass-produced, it is possible to mass-produce processed marine product foods that maintain a clear green color development, and to provide them to the market as inexpensive products.
Furthermore, since the processed tea leaves used as the coloring material are in a dry state, they can be mixed in a good state, particularly with a dry base food material or a base food material to which water is not preferable. It is possible to realize a processed fishery product in which ingredients are evenly dispersed.

  Furthermore, according to the invention described in claim 3, it is possible to provide kamaboko, hanpen, tsumi, satsumaage, chikuwa, fish sausage, etc. as processed marine products, with green coloration maintained clearly.

  Furthermore, according to the invention as set forth in claim 4, it is possible to provide the aroma, processed agar, etc., as marine products processed foods, with green coloration maintained clearly.

It is a flow which shows the manufacturing process of a coloring material. It is a conceptual diagram which shows the manufacturing process of the seafood processed food at the time of using liquid tea. It is a conceptual diagram which shows the manufacturing process of the marine product processed food at the time of using processed tea leaves. It is a photograph which shows the tsume as a marine product processed food of this invention, and the tsume in which the existing powdered tea was mixed. It is a photograph which shows Tenten as a marine product processed food of this invention, and the place where the existing powdered tea was mixed. It is a photograph which shows the cross section of the yokan as a marine product processed food of this invention.

Hereinafter, processed marine product food 1 (hereinafter, simply referred to as processed marine product food 1) in which the green color of the present invention is clearly maintained will be described.
First, the marine product processed food 1 of the present invention is a food that includes a base food material 2 and a color material 3 made of tea leaves as raw materials, and these are processed into an edible state.
Here, the edible state means a state in which the basic food material 2 can actually be consumed (in the mouth), while the basic food material 2 is in an unheated state, etc. A state that cannot be consumed (spoken) in a state is an appropriate eating state.
Depending on the type of the base food material 2, there are some that are edible even in an unheated state (fresh fish meat, seaweed, etc.).

And as the base food material 2, a marine product-derived material is adopted. Here, the marine product-derived materials are roughly classified into animal marine product-derived materials such as seafood and plant marine product-derived materials such as seaweeds.
Examples of the seafood include fish that are chordates, jawless species (such as lampreys), shellfish that are squirts or mollusks, cephalopods (octopus, squid, etc.) or sea urchins, sea cucumbers, or arthropods. Examples include crustaceans (shrimp, crabs, etc.) or jellyfishes that are cnidarians.

  In addition, as the seaweeds, those classified as red algae (Asakusa Nori, Susabinori, Proboscis, etc.), those classified as brown algae (comb, seaweed, cypress, Mozuku etc.), those classified as green algae (Aonori, Casanori, Aosa etc.).

Next, as defined in claim 1, the coloring material 3 is mixed with the copper ion water W1 in which the amount of copper ions contained therein and the tea leaves 6 are mixed, and further heated to perform copper chlorophyll treatment. A processed tea product that is used as liquid tea 7 in a state where tea leaf components are eluted or dispersed in moisture.
Further, as defined in claim 2, the coloring material 3 is a mixture of copper ion water W1 in which the amount of copper ions contained and tea leaves 6 are mixed, and further heated to perform copper chlorophyllization treatment. The processed tea product, which is a tea leaf component eluted or dispersed in moisture (intermediate product L1), can be used in the form of processed tea leaf 8 in which the solid product is dried after filtration. Further, the intermediate product L1 can be used in the form of a processed tea leaf 81 dried as it is. Furthermore, a liquid material obtained by filtering the intermediate product L1 can be used as the liquid tea 70, or this can be dried and used as the processed tea leaf 80.

Next, the tea leaves 6 are raw tea leaves T0 of Yabukita varieties as an example, but other varieties and new varieties that will appear in the future can also be used as raw materials.
As tea leaves 6, in addition to the first and second buds, the third bud, and even the fourth bud and bud, the tea leaves that were previously cut off without being made into products It is also possible to use it. Incidentally, many chlorophylls are contained in the tea leaves other than the third bud, the fourth bud and the bud, and the tea leaves 6 using this tea show a bright green color.

As an example, the liquid tea 7 as the coloring material 3 includes a copper ion water preparation step S1, an inactivation step S2, a pulverization step S3, a raw material liquid preparation step S4, and a copper chlorophyll treatment step S5 as shown in FIG. It is manufactured according to a flow executed sequentially. Further, the processed tea leaves 8 as the coloring material are manufactured according to a flow in which a drying / powdering step S7 is added to the next stage of the copper chlorophyllization processing step S5 and these are sequentially executed.
Note that a base addition step S8 is provided between the raw material liquid preparation step S4 and the copper chlorophyllization treatment step S5 or after the copper chlorophyllization treatment step S5.
Each of these steps will be described below with reference to the conceptual diagrams of FIGS.

(1) Copper ion water preparation step First, the copper ion water preparation step S1 is a preparation in which electrodes 101 and 102 made of copper or an alloy containing copper are arranged in an electrolytic cell 103 as shown in FIG. This is a process for obtaining copper ion water W1 by eluting copper ions into water W located between them by energizing electrodes 101 and 102 using apparatus 100.
In addition, by adding the edible chelating agent C to the water W introduced into the electrolytic cell 103, the maximum solubility can be increased and the precipitation of copper ions can be suppressed. Thus, when the edible chelating agent C is added, a part or all of the copper ions eluted in the water W are in a complex (complex ion) state (for example, when glycine is used, Become.).
Here, the edible chelating agent C is one or more selected from EDTA, phytic acid, malic acid, gluconic acid, kojic acid, citric acid, cysteine, glutathione, halide salts, sodium gluconate, and glycine. Is adopted. The edible chelating agent C is preferably cysteine or glutathione, more preferably a halogenated salt or sodium gluconate, and still more preferably glycine. Furthermore, as said edible chelating agent C, the substance which becomes the substance mentioned above by hydrolysis can also be used.
The amount of the edible chelating agent C added to the water W is 0.01% by weight (100 mg / l) or more.

In addition, by adding the edible chelating agent C, the elution rate of the copper ions from the electrodes 101 and 102 with respect to the water W in the copper ion water preparation step S1 can be increased, and also specific to each edible chelating agent C Can be imparted to the liquid tea 7, the processed tea leaf 8, and the processed seafood 1.
For example, glycine is sweet and has the effect of increasing umami and mellow taste.
In addition, sodium gluconate does not significantly affect the taste of food, and can moderate the quality of acidity, bitterness, astringency and sweetness.
Furthermore, cysteine has the effect of softening the material (bread dough, etc.).
Of course, as the edible chelating agent C, in addition to those described above, those that have not been confirmed by the present inventor can be employed.

The amount of copper ions contained in the copper ion water W1 is included in the crushed tea leaves T used in the raw material liquid preparation step S4 by adjusting the voltage applied between the electrodes 101, 102, the flowing current, and the energization time. It is prepared so that it may become 0.1 weight part or more with respect to 1 weight part of chlorophyll. Here, the amount of the copper ion means not only the copper ion but also the amount of copper contained in the copper complex ion.
As an example, when 625 mg (chlorophyll a is 440 mg and chlorophyll b is 185 mg) of chlorophyll per 100 g of crushed tea leaves, the mixing amount of crushed tea leaves T with respect to 100 parts by weight of copper ion water is 0.05 to 60 wt. Parts, the amount of copper ions contained in the copper ion water W1 is adjusted to 0.3 to 375 mg / l.
Of course, a large amount of copper contained in the copper ion water W1 (as an example, 600 mg / l, 1000 mg / l, etc.) is prepared in advance, and it is used as it is or appropriately diluted to provide a desired copper concentration. Good.
In addition, although the batch type preparation apparatus 100 was shown in FIG. 2, you may comprise so that the copper ion water W1 may be obtained continuously by providing a water supply inlet and a drain outlet suitably in the electrolytic vessel 103, for example.

  Moreover, you may make it comprise copper ion water preparation process S1 by another process independent of another process, and in this case, by storing copper ion water W1 and using this, Efficient production can be performed.

(2) Inactivation step On the other hand, in the inactivation step S2, the raw tea leaf T0 is inactivated, and the enzyme is inactivated by heating the raw tea leaf T0 by steaming or cooking in a kettle.
Furthermore, in this example, the moisture content of the tea leaves after inactivation was reduced so that dry tea leaves having a moisture content of about 7% were obtained.
In such drying, it is important not to destroy the chlorophyll contained in the raw tea leaves T0. After the raw tea leaves T0 are steamed, they are dried without drying (tencha). Drying is carried out after the dry-drying process up to the coarse or medium level in

(3) Grinding Step Next, in the tea leaf grinding step S3, the dried tea leaves are ground to a particle size of 20 μm to 600 μm or processed into small pieces of 8 mm square or less, and an appropriate ball mill or cutter is used.
It should be noted that the chlorophyll is exposed by making the dried tea leaves fine and small.
In the following description, such fine granular or small pieces of dried tea leaves are both referred to as ground tea leaves T.
Incidentally, the tea leaves after inactivation can be supplied to the raw material liquid preparation step S4 without drying, and a form in which the copper ion water W1 is allowed to act on this can also be adopted.

(4) Raw Material Liquid Preparation Step Next, in the raw material liquid preparation step S4, the raw material liquid L0 is prepared by mixing the copper ion water W1 and the crushed tea leaves T. As an example, for 100 parts by weight of the copper ion water, 0.05 to 60 parts by weight of ground tea leaves T are mixed. For this reason, according to the quantity of the copper ion water W1 used in raw material liquid preparation process S4, the quantity of the copper ion contained in the raw material liquid L0 will be grasped | ascertained.
In order to prevent the components of the liquid tea 7 or the processed tea leaf 8 from being oxidized, vitamin C, vitamin C sodium and the like can be added as an antioxidant V to the raw material liquid L0. Further, citric acid may be added or EDTA may be added to prevent the destruction of vitamin C.

(5) Copper chlorophyllization treatment step Next, in the copper chlorophyllization treatment step S5, the raw material liquid L0 is set to a predetermined temperature (85 to 135 ° C, preferably 100 to 135 ° C), so that a more reliable sterilization effect can be obtained. In this case, the magnesium contained in the chlorophyll contained in the crushed tea leaves T is converted to copper contained in the copper ion water W1 (copper atom in the copper complex ion). The copper chlorophyllizing process which substitutes is given.
As an apparatus for performing the copper chlorophyllization treatment, a sealed heat-resistant container having an appropriate heating function is used. The reason why the sealed heat-resistant container is used here is to obtain a high temperature state of 100 ° C. or higher, and to prevent evaporation of moisture and keep the copper concentration constant.
Further, this apparatus is preferably provided with a mechanism for stirring the raw material liquid L0.
Moreover, in this copper chlorophyllization process S5, the various components of the crushed tea leaves T are eluted into the water W, and liquid tea 7 is obtained.

(6) Base substance addition process When acidity adjustment or ph adjustment is necessary, as shown by the phantom line in FIG. 1, or between the raw material liquid preparation process S4 and the copper chlorophyll treatment process S5, A base addition step S8 for adding an edible base A such as sodium carbonate is provided after the copper chlorophyllization step S5, as an example, between the copper chlorophyllization step S5 and the packaging step S6.
In addition, by adding the edible base A, it is possible to remove the influence of the edible chelating agent C on the taste and odor, and it is particularly effective in removing the acid odor of the processed tea leaves 8. .
In addition to the sodium carbonate, sodium bicarbonate, potassium carbonate, phosphoric acid, sodium hydroxide, and the like can be used as the edible base A. In this case, it is preferable to remove carbon dioxide, for example, by heating a sodium hydrogen carbonate solution.

(7) Packaging process And the liquid tea 7 is filled in a plastic bottle, a portion cup, a paper pack, an aluminum pouch, etc. in packaging process S6.

  The amount of copper (total amount of copper atoms in the copper ion, copper complex or copper compound) contained in the liquid tea 7 produced as described above is the amount as grasped in the raw material liquid preparation step S4. Therefore, by diluting appropriately, for example, by subdividing the daily copper requirement of 1.8 mg for adult men or 1.6 mg of copper daily for adult women, the consumer can reduce the required amount. In addition to being able to be surely taken, it is avoided that the intake exceeds the allowable upper limit daily intake (9 mg).

In FIG. 1, as indicated by the phantom line, the packaging step S6 may be positioned next to the raw material liquid preparation step S4. In this case, the raw material liquid L0 is placed in a plastic bottle, a portion cup, a paper pack. After filling in an aluminum pouch or the like, this is heated with a hot water bath or a retort kettle to form a copper chlorophyll.
Of course, such a packaging step S6 is provided when the colored material 3 is manufactured and stored in advance, and the required amount is used when manufacturing the processed fishery food 1, and copper ion water preparation is performed. In the case of equipment that also includes the manufacturing process of the seafood processed food 1 together with the process S1, the inactivation process S2, the pulverization process S3, the raw material liquid preparation process S4, and the copper chlorophyllization process process S5, the packaging process S6 may not be provided. .

(8) Drying / Powdering Step When the processed tea leaves 8 are produced as the coloring material 3, a drying / powdering step S7 is added to the next stage of the copper chlorophyllization step S5 (FIG. 1). 3).
In this drying / powdering step S7, the processed tea leaves 8 are obtained by drying the solid material obtained by filtering the intermediate product L1 obtained in the copper chlorophyllization processing step S5. The liquid L2 obtained at this time can be used as the liquid tea 70, or the liquid tea 70 can be dried and used as the processed tea leaf 80.
In addition, what is obtained by drying the intermediate product L1 in the drying / powdering step S7 without filtering is referred to as processed tea leaves 81.

(9) Manufacturing process of processed fishery food The processed processed seafood 1 of the present invention is manufactured by processing a material including at least the coloring material 3 and the base food material 2 into an appropriate edible state or an edible state. Is done.
Hereinafter, various examples of the liquid tea 7 and the processed tea leaves 8 and the marine product processed food 1 as the coloring material 3 will be illustrated.

(I) Colored material as liquid tea (see Fig. 2)
-Yabukita variety 4th tea (content of chlorophyll 600mg / 100g) was used as the raw tea leaves.
-In copper ion water preparation process S1, after adding 0.01 weight% of glycine as the edible chelating agent C to water W, by supplying with electricity, copper ion water W1 (glycinato copper aqueous solution) with a copper content of 600 mg / l )
In the inactivation step S2, raw tea leaves T0 were heated and dried without squeezing to obtain raw tea leaves.
In the tea leaf crushing step S3, the raw tea leaves were pulverized to a particle size of about 20 μm to obtain crushed tea leaves T.
In the raw material solution preparation step S4, 50 g of copper ion water W1, 22.9 g of water W and 25 g of ground tea leaf T are mixed, and 0.1 g of vitamin C sodium as an antioxidant V is further mixed, and further edible. 2 g of an aqueous sodium hydrogen carbonate solution (10%) from which carbon dioxide had been removed was added as the base A (base addition step S8). As a result, a raw material liquid L0 having a crushed tea leaf T content of 25% by weight was obtained (copper content: 30 mg / 100 g).
In the copper chlorophyll treatment step S5, the raw material liquid L0 was heated at a temperature of 128 ° C. for 30 minutes to obtain a concentrated liquid tea 7 (copper content 30 mg / 100 g).

(II) Colored material as processed tea leaves (see Fig. 3)
-Yabukita variety 4th tea (content of chlorophyll 600mg / 100g) was used as the raw tea leaves.
-In copper ion water preparation process S1, after adding 0.01 weight% of glycine as the edible chelating agent C to water W, it supplied with electricity, and obtained copper ion water W1 whose copper content is 600 mm / l .
In the inactivation step S2, raw tea leaves T0 were heated and dried without squeezing to obtain raw tea leaves.
In the tea leaf crushing step S3, the raw tea leaves were cut into 8 m square to obtain crushed tea leaves T.
In the raw material solution preparation step S4, 50 g of copper ion water W1, 22.9 g of water W, 25 g of ground tea leaf T are mixed, 0.1 g of vitamin C sodium as an antioxidant V is further mixed, and carbon dioxide 2 g of a sodium hydrogen carbonate aqueous solution (10%) from which was removed was added (base addition step S8). As a result, a raw material liquid L0 having a crushed tea leaf T content of 25% by weight was obtained (copper content 30 mg / 100 g).
In the copper chlorophyll treatment step S5, the raw material liquid L0 was heated at a temperature of 128 ° C. for 30 minutes to obtain an intermediate product L1.
In the drying / powdering step S7, the intermediate product L1 is filtered through a commercially available paper filter for coffee (manufactured by AVANCE), and then the separated solid component is dried at a temperature of 70 ° C. for 60 minutes to obtain a moisture content of 6 % D. Processed tea leaves 8 were obtained by drying to B and further grinding to a particle size of 20 μm.

The processed tea leaves 8 thus obtained have a bright green color, and the copper ions contained in the liquid component separated by filtration are removed, so that the copper content is less than 30 mg. It is what is being grasped. In addition, when the filtrate obtained at this time is set to liquid tea 70, this thing is grasped as content of copper being less than 30 mg. The processed tea leaves 80 obtained by drying the liquid tea 70 are known to have a copper content of less than 30 mg.
Further, in the drying / powdering step S7, the processed tea leaf 81 obtained by drying the intermediate product L1 without filtering is obtained with a copper content of 30 mg.

(III) Examples of processed fishery products (1) Examples using animal marine products as a base material [Example 1: Processed foods as tsumire]
Hereinafter, Example 1 which is the marine product processed food 1 as Tsumure 11 is illustrated, and the composition of each material is shown below.

White fish meat: 90g
Salt: 1g
Liquor: 5g
Mirin: 5g
Starch flour: 2g
Liquid tea: 3 g (2.4 g of water, 0.6 mg of ground tea leaves)

[Comparative Example 1]
As Comparative Example 1, Tsumire 11 ′ is prepared by replacing liquid tea 7 of Example 1 with commercially available powdered tea. The composition of each material was as shown below.

White fish meat: 90g
Salt: 1g
Liquor: 5g
Mirin: 5g
Starch flour: 2g
Water: 0.6g
Powdered tea: 0.6g

Then, white fish meat was ground in a mortar, etc., and the ingredients of Example 1 and Comparative Example 1 were mixed well, and then boiled under the same conditions to obtain edible 11, 11 ′.
At this time, since the liquid tea 7 was in a liquid state, the ground tea leaves T could be quickly dispersed throughout the entire area when the tea was mixed with the surimi. On the other hand, in the case of powdered tea, it tends to become lumpy and clumped in one place, and in order to disperse it throughout the whole area, it is necessary to devise it by dividing it into several times.
Then, the comparison between the rings 11 and 11 'was made by visual observation. FIG. 4 shows photographs taken of the violet 11 of Example 1 and the violet 11 ′ of Comparative Example 1, and it can be confirmed that the violet 11 exhibits a clear green color.
On the other hand, it can be confirmed that the violet 11 ′ as Comparative Example 1 does not have a bright green color but has a brownish color.
It is also confirmed that the processed fishery product 1 as the tsunami 11 manufactured in this way has a texture, taste, etc. that are inferior to those of a normal tsumi and has a moderate tea flavor. It was done.
In addition, in the tsunami 11, as the pulverized tea leaves T contained in the liquid tea 7, a mixture of a fine granular material having a size of 20 μm to 600 μm and a small piece having a size of 8 mm square or less is mixed with green grains ( The small pieces are dispersed in a marble shape, and a visually more natural impression can be given. Of course, the mixing of the crushed tea leaves T in this way can also be applied to other marine product processed foods 1 other than the tsumari 11.

  In addition, one or two or more kinds of animal marine product-derived materials are crushed, and after kneading this, it is baked, fried or steamed. Chikuwa, fish sausage and the like.

(2) Example of using vegetable marine products as a base material [Example 2: Processed food as Toroten]
Next, Example 2 which is the marine product processed food 1 as the tenn 12 is illustrated, and the composition of each material is shown below.

Tengusa: 150g
Water: 990.4ml
Vinegar: 3 tablespoons
Liquid tea: 12g (9.6g water, 2.4g ground tea leaves)
[Comparative Example 2]
As Comparative Example 2, Tensen 12 'is prepared by replacing the liquid tea 7 of Example 2 with commercially available powdered tea. The composition of each material was as shown below.

Tengusa: 150g
Water: 1000ml
Vinegar: 3 tablespoons
Powdered tea: 2.4g

After the ingredients of Example 2 and Comparative Example 2 were boiled for 40 to 50 minutes under the same conditions, the broth was filtered with an exposed cloth while it was hot, put in a pad or the like and allowed to cool and solidified to become edible 12 12 'are obtained, and these comparisons were made visually.
FIG. 5 shows a photograph of the balance 12 in Example 2 and the balance 12 'in Comparative Example 2. It can be confirmed that the balance 12 has a clear green color.
On the other hand, it can be confirmed that the balance 12 'as Comparative Example 2 does not have a bright green color but has a brownish color. In addition to the action of decomposing chlorophyll by heat, tenten is stored in vinegar water, so it is considered that the decomposition of chlorophyll progressed remarkably.
In addition, it is confirmed that the processed seafood 1 as the balance 12 produced in this way has a texture, taste and the like that are not inferior to those of ordinary foods, and has a moderate tea flavor. It was done.
Furthermore, although the balance 12 did not change to a vivid green color even after several days, it was confirmed that the balance 12 ′ faded with discoloration.

In addition, as described above, after the polysaccharide component contained in one or more kinds of plant marine product-derived materials is heated and melted in this way, in addition to the above-mentioned balance, agar and the like can be mentioned. In Example 3 shown, an example of using agar as a raw material is illustrated.
In addition, the polysaccharide component contained in the plant-derived marine product-derived material may be heated and melted and then molded into a capsule, or a hard capsule or an oily or pasty seasoning liquid for filling a powdered or granular medicine. It is also possible to take the form of the processed marine product food 1 as a soft capsule for filling the food. In this case, the content can be ingested without resistance by the aroma of the tea leaf component of the coloring material 3 contained in the capsule. Moreover, since the tea leaf component contained in the coloring material 3 is diffused by melting the capsule, the components of the contents and the tea leaf component can be evenly dispersed in the seasoning.

[Example 3: Processed food as yokan]
Hereinafter, Example 3 which is the marine product processed food 1 as the yokan 13 is illustrated, and the composition of each material is as shown below.

White bean paste: 500g
Sugar: 300g
Powder agar: 8g
Water: 350ml
Liquid tea: 40g (water 32g, ground tea leaves 8g)

Using the material of Example 3 above, water is first put in a pan, and powder agar is added and mixed, and then the pan is boiled over fire. Next, mix the white bean paste, sugar and liquid tea 7 well and simmer for 10 minutes on a low heat while mixing with a wooden spatula. After that, the pan was dipped in a bowl filled with water, cooled while mixing, and when moderately thickened, it was put in a mold and cooled to obtain a yokan.
FIG. 6 shows a photograph of a cross-section of the cannula 13 of Example 3, and it can be confirmed that the cannula 13 has a clear green color.
In addition, the processed fishery food 1 as a soy sauce produced in this way has a texture, taste and the like that are not inferior to those produced with the original raw materials, and has a moderate tea flavor. It was confirmed that

On the other hand, although not shown in the figure, it has been confirmed that the liquid tea 7 replaced with commercially available powdered tea does not have a bright green color but has a brownish color.
The kettle 13 did not change to a clear green color even after several days, but it has been confirmed that when the tea kettle is replaced with commercially available powdered tea, it fades with discoloration.

[Other Examples]
The processed fishery product 1 of the present invention can take the following examples in addition to the examples described above.
That is, as the basic food material 2, a material obtained by drying animal marine product-derived materials such as chirimenjako and niboshi can be used. By adding the processed tea leaves 8, it is possible to obtain a boiled simmered green color.

DESCRIPTION OF SYMBOLS 1 Seafood processed food 11 Tsumire 12 Tokoten 13 Yokan 2 Basic food material 3 Colored material 6 Tea leaf 7 Liquid tea 70 Liquid tea 8 Processed tea leaf 80 Processed tea leaf 81 Processed tea leaf 100 Preparation apparatus 101 Electrode 102 Electrode 103 Electrolysis tank A Edible base C Edible chelating agent L0 Raw material liquid L1 Intermediate product S1 Copper ion water preparation process S2 Inactivation process S3 Grinding process S4 Raw material liquid preparation process S5 Copper chlorophyllization process S6 Packaging process S7 Drying / powdering process S8 Base addition process T Ground tea leaves T0 Fresh tea leaves V Antioxidants W Water W1 Copper ion water

Claims (4)

  A food material that is processed into an edible state, including a base material and a color material made from tea leaves, wherein the base material is a marine product-derived material, and the color material contains A processed tea product in which copper ion water whose amount of copper ion has been grasped and dried tea leaves are mixed and further heated and subjected to copper chlorophyll treatment, which contains tea leaf components in moisture A processed marine product food that maintains a clear green coloration, characterized in that it is a liquid tea that is dissolved or dispersed.   A food material that is processed into an edible state, including a base material and a color material made from tea leaves, wherein the base material is a marine product-derived material, and the color material contains A processed tea product in which copper ion water whose amount of copper ion has been grasped and dried tea leaves are mixed and further heated and subjected to copper chlorophyll treatment, which contains tea leaf components in moisture Processed marine products with a clear green coloration, characterized by being processed tea leaves dried or filtered after being dissolved or dispersed.   The said base food material is one or two or more kinds of animal marine product-derived materials ground, kneaded, and then baked, fried or steamed. Seafood processed foods that maintain a clear green color.   3. The green color development according to claim 1 or 2, wherein the base food material is molded after heating and melting a polysaccharide component contained in one or more plant-derived marine product-derived materials. Processed marine products.