JP2011229502A - Method for producing soft textured tangle boiled down with soy sauce, and soft textured tangle boiled down with soy sauce, obtained by the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a tangle boiled down with soy sauce, capable of being produced in a shorter time than those of conventional methods, also having less loss of polysaccharides contained in the tangle and having a non-conventional texture, and the tangle boiled down with the soy sauce produced by the method.SOLUTION: This method for producing the soft textured tangle boiled down with the soy sauce is provided by using the wet tangle without passing through a drying process as a raw material, cleaning with water at a normal temperature or a middle temperature, then impregnating in seasoning liquid containing the soy sauce and a sweetening agent, and heating.

Description

  The present invention relates to a method for producing a kelp boiled with a soft texture using a wet kombu that has not passed through a drying step, and to a kelp boiled with a soft texture obtained thereby.

  Kelp, a cold-flowing brown algae, has its main production area in Hokkaido, which is far from its main consumption area, but its processing areas are historically large in Hokuriku and Kansai regions. Therefore, in consideration of transportation cost, transportation time, etc., the kelp is generally sun-dried as soon as it is collected to become a dry kelp, and it is generally distributed in the market in this state. For this reason, it is common technical knowledge to use dried kelp as a raw material for various processed kelp products. This dried kelp has a moisture content that is reduced by sun drying, and the kelp itself is hardened. Therefore, it is necessary to restore the original kelp to its original state. For example, in the case of boiled simmering, it is first restored (returned), then cut, washed, soaked in seasoning liquid, heated, etc., and then konbu boiled.

  In addition, although research for improving the flavor and suppressing the variation in quality has been made for kelp-boiled stew (see, for example, Patent Document 1), there is still nothing that focuses on improving the texture and appearance. Is the current situation.

JP 2000-262228 A

  In the present invention, it is common knowledge that dried kelp is used as a material for kelp boiled, but this technical common sense has been overcome and can be manufactured in a shorter time than conventional methods. The purpose of the present invention is to provide a method for producing a kelp simmered with a small loss of polysaccharides and a soft texture of kelp simmered by this method.

  In order to achieve the above object, the present invention is a method for cooking boiled rice, which is made from kombu as a raw material, washed with the kombu, and then impregnated with a seasoning liquid containing soy sauce and sweetener, and the kelp is subjected to a drying step. A method for producing a soft texture of kelp boiled with kelp, which is a wet kombu that is not passed through and uses water at room temperature to medium temperature, and has a soft texture obtained by this method. The second gist is a boiled kelp boiled with a soft texture in which elution of polysaccharides contained in the kelp is suppressed.

  That is, the present inventors repeated a series of studies in order to improve the texture of the kelp boiled. In that context, I recalled that the texture of kelp boiled food was important not only for its production method but also for the state of the raw material kelp itself. As a result, dried kelp is soaked in water and restored, so-called "returning treatment" is restored to a state that does not change to raw kelp on the outside, but at a level that is not visible to the naked eye, cell deformation, It was found that tissue changes such as the occurrence of intracellular vacuoles occurred frequently and did not restore to the same state as raw kelp. Although the mechanism of cell deformation and intracellular vacuole generation is not clear, it is thought to occur in the process of drying kelp.

  In addition, the present inventors have also studied the manufacturing method of the kelp boiled in a suitable state of the raw material at the same time as studying the structure of the raw material kombu itself. As a result, using kelp with suppressed cell deformation and generation of intracellular vacuoles as a raw material, and if the kelp is washed with water at room temperature or medium temperature in the production process, the kelp components are effectively eluted. It was found that the texture could be improved and the texture could be improved.

  The production method of the soft texture kombu-boiled food of the present invention uses a wet-type kelp that does not go through a drying step instead of the dried kelp that has been conventionally used as a material for kelp-boiled stew. After washing with normal temperature water or medium temperature water, the seasoning liquid containing soy sauce and sweetener is impregnated and heated. According to this, since kombu, which has not undergone structural changes due to drying, is used as the raw material kelp, in the washing process and the impregnation / heating process of the seasoning liquid, various components including polysaccharides are contained in the raw material kelp. Elution can be effectively suppressed. Moreover, since such kelp can soften kelp sufficiently without heating the seasoning liquid for a long time as in the past, an unpleasant fragrance caused by denaturation due to overheating of amino acids contained in the seasoning liquid Can also be suppressed. And, the kelp boiled with a soft texture obtained by the production method of the present invention is rich in various components including polysaccharides, so it has a high water retention, an unprecedented soft texture and surface It becomes a kelp boiled with shine.

  And especially in this invention, when the restoration | recovery product of frozen kombu is used as wet kelp, the texture of boiled can be made softer.

  Furthermore, as described above, the soft kelp boiled in the present invention is less susceptible to cell deformation and intracellular vacuoles of the raw kelp, so that various components such as polysaccharides contained in kelp are discharged even after the heating step. Is effectively suppressed. Therefore, the polysaccharides and the like are more contained than the conventional products, and functionality due to these polysaccharides can be expected. Moreover, since many said polysaccharides are contained, the external appearance with the glossiness (gloss) can be maintained for a long time, without using a thickener thickly.

  The kelp as used in the present invention refers to edible kelp, and examples thereof include true kelp, Rishiri kelp, Hidaka kelp, and long kelp. These kelps may be used alone or in combination of two or more.

  Further, in the present invention, “wet kombu” means kelp that retains moisture equivalent to raw kelp, and “wet kombu that has not passed through the drying step” means, for example, frozen Examples include kelp restored products, salted kelp restored products, and raw kelp. Since these kelp do not go through a drying process, there is little deformation of cells and generation of intracellular vacuoles.

  In the present invention, “frozen kelp” means a frozen raw kelp, and the means may be artificial or natural. “Shizo kelp” means soaked fresh kelp in hot water, so-called “boiled”, and then added with appropriate salt, and “raw kelp” means a processed, processed state. It means not kelp.

Furthermore, in the present invention, “soft texture” means that the texture is soft compared with the conventional product derived from dried kelp, specifically, a rheometer (plunger: φ5 mm cylindrical, clearance : 20% of sample thickness, compression speed 60 mm / min), and the average of at least 5 samples of stress value when compressed to 50% of sample thickness exceeds 7 × 10 ⁵ (N / m ² ) Say something that doesn't exist.

It is a flowchart which shows one Example of the manufacturing method of this invention. It is a graph which shows the result of the hardness measurement of kelp boiled.

  Next, an embodiment for carrying out the present invention will be described. However, the present invention is not limited to this embodiment.

  FIG. 1 is a flowchart showing an embodiment of the production method of the present invention. First, raw material kelp (in this example, frozen kelp) that is a material for boiled simmering is prepared (St. 1). The frozen kelp is not particularly limited as long as it is kept in a frozen state, but is preferably obtained by quick freezing at −20 ° C. or lower from the viewpoint of further suppressing cell deformation and generation of intracellular vacuoles.

  Next, in order to bring the prepared frozen kelp closer to the state of raw kelp (restoration), it is restored (thawed) (St. 2) to obtain a wet kelp (St. 3). The above restoration may be either slow thawing or rapid thawing because alginic acid contained in a large amount in kelp exhibits a protective effect on cells against thermal changes, but slow thawing performed at 5 to 10 ° C. is preferred. Note that this step is not necessary for raw kelp.

  Then, after the restored kelp is cut into an appropriate size (St. 3), washing (St. 5) is performed to remove adhering foreign matter. At this time, the washing is performed with room temperature water or medium temperature water. This is one of the features of the present invention. Since this washing is performed at room temperature to medium temperature and not with hot water, the kelp tissue does not swell and elution of umami components in the kelp tissue is reduced. Therefore, taste, umami, and texture are improved. And this washing | cleaning can be performed easily rather than the case where dry kelp is used for a raw material. That is, the dried kelp is subjected to drying with the foreign matter such as stones and shellfish adhering to the collected kelp, so that these closely adhere to each other. It is in a state of being caught in the ridge on the surface. Therefore, in order to remove this foreign matter, it is necessary to wash strongly or for a long time with relatively high temperature water. However, if it is a wet kelp that does not go through the drying process, it is not necessary. is there.

  In addition, in this invention, normal temperature means the natural temperature which does not carry out special heating or cooling, Specifically, it means the temperature (10-30 degreeC) of the tap water at the time of manufacture of boiled-boiled food. Further, the intermediate temperature means a temperature that is higher than normal temperature and does not exceed 60 ° C.

  In this example, since a frozen kombu restored product is used as the wet kelp, elution of various components including polysaccharides from the deformed portions of the cells is suppressed in the above washing. Furthermore, as described above, since washing is performed with room temperature water or medium temperature water, the above-described various components are less likely to be eluted into the washing water, and the above-described various components can be further prevented from being eluted. In addition, fucodyne, alginic acid, laminaran, etc. are known as the polysaccharide contained in kelp.

  Then, the wet kombu after the washing is impregnated with a seasoning liquid containing soy sauce and sweetener and heated, so that the seasoning liquid penetrates into the kelp and is sufficiently seasoned to the inside (St. 6). ). At this time, the restored product of wet frozen kelp impregnated in the seasoning liquid has sufficiently high water retention after restoration, and the kelp itself is in a very soft state. Therefore, when using dried kelp, the heating for a long time necessary for softening is unnecessary, and the time and labor in the seasoning process can be reduced. Moreover, since it is not necessary to heat the seasoning liquid and the kombu for a long time, generation of unpleasant fragrance due to amino acid modification can be suppressed.

  The above-mentioned seasoning liquid contains soy sauce and sweeteners used when making boiled simmers, and includes, for example, soy sauce, soup stock such as sugar and koji, mirin, sake and the like.

  In this example, the seasoning can be completed in about 90 minutes by heating the seasoning liquid to 85 to 95 ° C. Moreover, it is preferable that the heating temperature and the heating time when impregnating the seasoning liquid and heating are 75 to 100 ° C. and 60 to 120 minutes, respectively. This is because if the heating temperature is too low, seasoning takes a long time and the efficiency tends to deteriorate. In addition, if the heating time is too short, it tends to be difficult to impregnate a sufficient amount of the seasoning liquid even if the seasoning liquid is at a high temperature, and conversely, if it is too long, the production efficiency will deteriorate, This is because an unpleasant odor due to amino acid modification tends to occur.

  Subsequently, the kelp is drained (St. 7), and then cooled (St. 8) until the temperature becomes 25 ° C. or lower. Thereafter, if necessary, a preliminarily prepared spray solution is applied to the kelp (St. 9). This spray liquid is prepared by adding a thickener to the liquid collected when the liquid is drained and dissolving it by heating. In order to increase the moisture retention of the kelp boiled and increase the surface shine Used. In the conventional manufacturing method, the kelp heated and seasoned as described above has eluted various components including polysaccharides. A process of spraying the liquid is required. However, in the present invention, the seasoned kelp contains a large amount of polysaccharides and the surface is sufficiently illuminated, so this spraying step is not always necessary, and it is a case where a spray solution is used. Even with a small amount of use, surface shine can be maintained for a long time. Therefore, labor saving and cost reduction can be achieved also in this step. Thereafter, the boiled kelp boiled food obtained above is packaged (St. 10) to complete the product.

  And since the kelp boiled by this manufacturing method contains many various components including polysaccharides, the functionality resulting from these polysaccharides etc. can be expected. In addition, it has high water retention and has a soft texture and surface shine that have never been seen before. Moreover, since the reconstituted frozen kelp is used as the wet kelp, the texture of the boiled rice is softer.

  In the above example, a frozen kelp restored product is used as the wet kelp used as a material for the boiled stew, but a salted kelp restored product or raw kelp can be used instead. The salted kelp is preserved by boiling the collected raw kelp and adding salt to it. The above-mentioned blanching in salted kelp is more effective in obtaining kelp sterilization effect and pigment loss prevention effect. The temperature of hot water is usually 80 to 90 ° C., and the treatment time is preferably 30 to 60 seconds. Is appropriately adjusted depending on the type, size, thickness, throughput, etc. of kelp. Thereafter, water cooling with water at 10 ° C. or lower is performed for about 5 to 10 minutes. Moreover, it is preferable to perform the above-mentioned blanching and water cooling using artificial seawater because various components contained in the kelp hardly flow out. Moreover, the salt added above is preferably 40 to 100% by weight of the kelp weight in terms of high preservation effect.

  Moreover, when using the restoration | reconstruction product of a salted kelp, it replaces with thawing | decompression of said example in the restoration | recovery process (St.2) which brings a raw material kelp close to a raw state, and salt removal is performed. The salt removal is to remove salt added after pouring, and is usually performed with running water from the viewpoint of work efficiency. However, it is more preferable to carry out with the salt solution of the osmotic pressure equivalent to seawater at the point which can suppress elution of the various components of a kelp and can maintain the original quality of a kelp more.

[Examples 1-6, Comparative Examples 1-6]
Next, examples will be described together with comparative examples. However, the present invention is not limited to these examples.

[Example 1: Frozen kelp / 25 ° C]
True kelp from Osafbebe, Hokkaido was quickly frozen at -20 ° C after harvesting to obtain frozen kelp. The frozen kelp was slowly thawed in a refrigerator at 10 ° C., cut into an appropriate size, and then washed with running water at 25 ° C. (1 hour). Then, it was impregnated with a seasoning liquid containing soy sauce and sweeteners, and heated for 100 minutes in a state where the seasoning liquid reached 95 ° C. to obtain the target boiled simmered.

[Example 2: Frozen kelp / 50 ° C]
Instead of washing with running water (1 hour) with tap water at 25 ° C., immersion stirring washing (10 minutes) with hot water at 50 ° C. was performed. Other than that was carried out similarly to Example 1, and obtained the target boiled-boiled.

[Example 3: Shio Kombu / 25 ° C]
After harvesting true kelp from Osudabe, Hokkaido, treated with hot water at 85 ° C (30 seconds), then water-cooled with 10 ° C water for 5 minutes, drained, and then added 40% salt by weight. It was. This salted kelp is soaked in 3% by weight saline solution at 25 ° C. for 60 minutes, and the salt is lightly rinsed, cut to an appropriate size, and further washed with running water at 25 ° C. (1 hour). Was done. Then, it was impregnated with a seasoning liquid containing soy sauce and sweeteners, and heated for 100 minutes in a state where the seasoning liquid reached 95 ° C. to obtain the target boiled simmered.

[Example 4: Shio Kombu / 50 ° C]
Instead of washing with running water (1 hour) with tap water at 25 ° C., immersion stirring washing (10 minutes) with hot water at 50 ° C. was performed. Other than that was carried out similarly to Example 3, and obtained the target boiled-boiled.

[Example 5: Raw kelp / 25 ° C]
After harvesting the true kelp from Hokkaido Osawabe, it was cut into an appropriate size, and then washed with running water at 25 ° C. (1 hour). Then, it was impregnated with a seasoning liquid containing soy sauce and sweeteners, and heated for 100 minutes in a state where the seasoning liquid reached 95 ° C. to obtain the target boiled simmered.

[Example 6: Raw kelp / 50 ° C]
Instead of washing with running water (1 hour) with tap water at 25 ° C., immersion stirring washing (10 minutes) with hot water at 50 ° C. was performed. Other than that was carried out similarly to Example 5, and obtained the target boiled-fish.

[Comparative Example 1: Dried kelp / 25 ° C]
The true kelp from Hokkaido Osawabe was harvested and dried naturally (sun-dried) so that the water content was 5%. The dried kelp was dipped in a 5% acetic acid solution for 30 seconds (pre-dipping process), cut into an appropriate size, and then washed with running water at 25 ° C. (1 hour). Then, it was impregnated with a seasoning liquid containing soy sauce and sweeteners, and heated for 100 minutes in a state where the seasoning liquid reached 95 ° C. to obtain the target boiled simmered.

[Comparative Example 2: Dry kelp / 50 ° C]
Instead of washing with running water (1 hour) with tap water at 25 ° C., immersion stirring washing (10 minutes) with hot water at 50 ° C. was performed. Other than that was carried out similarly to the comparative example 1, and obtained the target boiled fish.

[Comparative Example 3: Dried kelp / 95 ° C]
Instead of washing with running water (1 hour) with tap water at 25 ° C., immersion stirring washing with hot water at 95 ° C. (10 minutes) was performed. Other than that was carried out similarly to the comparative example 1, and obtained the target boiled fish.

[Comparative Example 4: Frozen kelp / 95 ° C]
Instead of washing with running water (1 hour) with tap water at 25 ° C., immersion stirring washing with hot water at 95 ° C. (10 minutes) was performed. Other than that was carried out similarly to Example 1, and obtained the target boiled-boiled.

[Comparative Example 5: Shio Kombu / 95 ° C]
Instead of washing with running water (1 hour) with tap water at 25 ° C., immersion stirring washing with hot water at 95 ° C. (10 minutes) was performed. Other than that was carried out similarly to Example 3, and obtained the target boiled-boiled.

[Comparative Example 6: Raw kelp / 95 ° C]
Instead of washing with running water (1 hour) with tap water at 25 ° C., immersion stirring washing with hot water at 95 ° C. (10 minutes) was performed. Other than that was carried out similarly to Example 5, and obtained the target boiled-fish.

  Each example product and comparative product thus obtained was subjected to a sensory test for appearance and texture and a test for difficulty in drying, and was evaluated according to the following criteria. And the average of the evaluation was combined with Table 1 and Table 2 of the postscript, and was shown. The sensory test was conducted by five panelists who received specialized training, and the test of difficulty in drying was carried out by leaving each of the examples and comparative examples at a humidity of 50% for 15 hours. Similarly, the above five panelists observe the state after being left.

[Standard of appearance]
◎… The surface is very bright and the whole looks fresh.
○… The surface is bright, but the freshness is not felt.
Δ: Although the surface is slightly shimmering, freshness is not felt.
×… I can't feel the shimmer of the surface, and I can't feel freshness.

[Standard of texture]
A: It feels soft because it can be easily bitten.
○: Can be bitten without burdening the chin or gums.
Δ: A burden is applied to the chin and gums, and they cannot be easily bitten.

[Standard for difficulty in drying]
◎… Dry place is not seen, and the surface shine can be felt enough.
○… Slight shine is felt to some extent, although there are some dry areas.
Δ: Although the entire surface is dry, the surface shine is slightly felt.
X: Drying progresses as a whole, and no surface shine is felt.

  From the above results, all the examples products are superior in both appearance and texture compared to the boiled foods of Comparative Examples 1 to 3 using dried kelp, which is a general raw material for boiled rice cakes. Recognize. Moreover, the comparative example goods 1-2 were bad in the restoration | restoration state of a kelp, and also foreign material removal was not enough. And although the comparative example goods 4-6 use the wet kelp which does not go through a drying process as a raw material, since it wash | cleaned using comparatively high temperature water in the washing | cleaning process, both an external appearance and food texture are excellent. Nothing was obtained. Further, all the products of Examples had a high moisture retention even after being left and maintained a good shining state, whereas the comparative products were easy to dry and deteriorated in shining.

Next, in order to examine how the texture of the resulting kelp boiled stew changes depending on the state of the raw material kelp, each rheometer (CR-200D / Sun) Science Co., Ltd., measurement conditions: Plunger: φ5 mm cylindrical shape, clearance: 20% of sample thickness, compression speed 60 mm / min), the hardness was measured. The measurement is performed on Examples 1, 3, 5 and Comparative Example 1, and the average of the results is shown in Table 3 below and FIG. In addition, since the thickness of each kelp boiled food is different in the above measurement, the stress value (N / m ² ) when compressed to 50% of the sample thickness is expressed as hardness.

From the above results, the example products 1, 3, 5 are all softer than the comparative example product 1,
In particular, Example Product 1 was softer than Example Product 5 in which the raw material was in a raw state. Thus, it has been found that the hardness of the kelp boiled is influenced by the state of the kelp used as a raw material.

[Experimental Examples 1-12]
Next, in order to examine the washing step (St. 5) of the present invention, an elution experiment of polysaccharides contained in each kelp was conducted according to the washing conditions, and the degree of elution was evaluated. In the experiment, each of the recovered kelp equivalent to 2 g in terms of dry raw materials (for raw kelp as it is) is put into 100 mL of water set to the temperature of each condition, and for 60 minutes at 25 ° C. with a stirrer. About 50 degreeC and 95 degreeC, it carried out by stirring continuously for 10 minutes. And about the elution polysaccharide contained in the water after completion | finish of the said set time, the elution amount per gram dry weight of the used kelp was computed, and the following reference | standard evaluated. The experimental conditions and the evaluation results are shown in Table 4 below.

[Eluted polysaccharide]
Evaluation method: 400 mL of alcohol is added to 100 mL of the filtrate obtained by filtering water after the experiment, and after 30 minutes, the dry weight of the precipitate obtained by centrifugation is measured.
++: 10 mg / g or more +: less than 5-10 mg / g −: less than 0-5 mg / g

  From the above results, it was found that the degree of elution of the kelp polysaccharide was significantly different depending on the condition of the kelp raw material and the washing conditions. Therefore, according to the production method of the present invention, it is understood that the elution of the kelp polysaccharide is effectively prevented, and the resulting boiled simmered product is rich in the original polysaccharide of kelp.

Claims (4)

  It is a method for making boiled simmered with kombu as a raw material, after washing the kelp, and then impregnating and heating in a seasoning solution containing soy sauce and sweetener, and the kelp is a wet kelp that does not go through a drying step, A method for producing kelp boiled with a soft texture, characterized in that the washing is performed using water at room temperature to medium temperature.   The method for producing a soft boiled kelp boiled according to claim 1, wherein the wet kelp is a restored product of frozen kelp.   The method for producing a soft boiled kelp boiled according to claim 1, wherein the wet kelp is a restored product of salted kelp.   A kelp boiled with a soft texture obtained by the production method according to claim 1, wherein elution of polysaccharides contained in the kelp is suppressed.

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