JP2012217407A - Method for producing seaweed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seaweed food easy to eat, produced from ingredients obtained from seaweed, colored, glossed, flavored and given a fragrance with natural pigments, gloss and taste, and aged and molded into predetermined shape.SOLUTION: Ingredients with water added to a liquid extract from specific ingredients from which natural pigments, gloss and taste can be obtained, are prepared. Hot water is prepared in a stirrer, and the ingredients and sodium alginate are mixed and stirred. A mixture is moved from the stirrer to an aging tank and aged for 8-12 hours to obtain gel liquid. Meanwhile, 0.05-0.3% of food additive alum and 0.5-1.0% of calcium chloride (the percentages to 100% of the gel liquid) are dissolved in a molding tank. The gel liquid is dropped into mixed liquid in the molding tank and molded in the form of noodles or beads. After molding is completed, a molded product in a jelly state is sunk in purified water for 5-7 hours and given springiness. The molded product after the lapse of 5-7 hours is washed in purified water and put in a mesh body such as a perforated basket so as to be naturally dehydrated. A small amount of fermented liquor is jetted onto the product, and the product is packaged.

Description

  The present invention extracts a pigment, luster and taste from a fresh and high-quality natural material, mixes the pigment, luster and taste and seaweed ingredients, and after aging for a long time, forms a gel and processes it into a predetermined shape The present invention relates to a method for producing food.

  Many conventional foods generally have high calories due to their high fat and sugar content, and did not satisfy the current health orientation. On the other hand, many health foods can be seen, but many of them are tasteless or tasteless and odorless with no taste.

  In addition, there are foods with seaweed as the main ingredient as healthy foods with high nutrients such as minerals, but they can be dried foods like seaweed, which is seaweed itself, directly used as a miso soup or soup ingredient, Or it was a seasoned food like wakame or mozuku.

Japanese Patent No. 2899255 JP-A-9-65839

  The above Patent Documents 1 and 2 are documents relating to a method for producing seaweed processed foods, but there are no pigments, glazing process, aging of dissolved seaweeds, etc. There was no process to make it happen. Furthermore, even if there is no seasoning process, even if it exists, it is performed at the last process after completion | finish of stirring mixing. Therefore, the seaweed is simply a coagulated food such as jelly confectionery, and it has not been possible to obtain a highly elastic seaweed food with a colorful crispness. Further, the taste of natural fruit juice does not penetrate into the center of the seaweed food, but only adheres to the surface, and the seaweed and other natural tastes and flavors cannot be brought out as a whole.

  As mentioned above, food using seaweed is seaweed itself or food that is seasoned to seaweed, and the shape and unique smell of seaweed remains as it is, and it is difficult to eat by some people was there. The present invention solves these problems.

The present invention is characterized by a method for producing a seaweed food comprising the following steps.
1. Prepare a material in which water is added to an extract from a specific material that provides natural pigment, luster, and taste.
2. Hot water 70-80 degreeC is prepared for a stirrer, the material selected by the said process 1 and sodium alginate are mixed, and it stirs for 80-160 minutes, Then, complete dissolution is confirmed and stirring is complete | finished.
3. It moves from an agitator to an aging tank and is aged for 8 to 12 hours to obtain a gel solution.
4). Prepare the food tank by dissolving 0.05 to 0.3% (volume ratio) of food additive and 0.5 to 1.0% calcium chloride (ratio to the gel solution 100%) (volume ratio) in the molding tank.
5. After completion of the molding preparation, the gel solution is dropped into the mixed solution obtained in the step 4 in the molding tank and molded into the form of noodles or beads.
6). After completion of the molding, the molded product in a jelly state is submerged in purified water for 5 to 7 hours to give elasticity.
After 7.5 to 7 hours, the molded product is washed with purified water and placed in a mesh body such as a sieve to be naturally dehydrated.
8). A small amount of fermented sake is sprayed on the molded product after dehydration and packaged.

  It is characterized by a method for producing a seaweed food in which the specific material in Step 1 above is fresh and high quality agar.

  The specific material in Step 1 is any one of fresh and high quality perennial fruits and stems, paprika fruits, gardenia fruits and seeds, wild strawberry fruits, and these materials 1 to 2 (weight ratio) It is characterized by a method for producing seaweed food that is mixed in an extractor at a ratio of 4 to 6 (weight ratio) with water, heated at 100 to 150 ° C. for 90 to 150 minutes, and concentrated.

  The method for producing a seaweed food of the present invention includes a material obtained from seaweed and natural pigments, luster, coloring to obtain a taste, glazing, seasoning and aromatizing steps, and aging and molding into a predetermined shape This makes it possible to obtain seaweed foods that are easy to eat.

  In addition, the seaweed food obtained by the production method of the present invention is low in calories and effective for constipation, and it has become possible to obtain an extremely excellent diet food.

  In addition, you can get a crispy texture, and you can eat it with various foods. In the case of noodles, you can eat salad, shabu-shabu, mayonnaise, kimchi, etc. Became possible.

  In addition, in the form of beads, it can be used as a topping for ice, various drinks, yogurt, shaved ice, cocktails and the like.

  In addition, the use of plant pigments based on natural food materials that are vivid, glossy and beautiful, and do not use any artificial colorants, can provide a natural taste and aroma. It was possible to obtain a very safe natural food.

Schematic which shows the whole process.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

  Fresh and high quality perennial (cactus) fruits and stems are prepared and washed, then mixed into the extractor at a ratio of cactus 1 (weight ratio) to water 5 (weight ratio), about 130 ° C For 2 hours to prepare a concentrated solution.

  Next, warm water 70-80 degreeC is prepared for a stirrer, cactus concentrate and sodium alginate are mixed together, it stirs for about 100 minutes, and stirring is complete | finished after confirming complete dissolution. The component ratio at that time was the ratio of sodium alginate 4 (volume ratio) to the perennial grass (cactus) concentrate 3.

  Next, the mixture is transferred from the stirrer to an aging tank and aged for about 10 hours to obtain a gel solution.

  Next, 0.1% (volume ratio) of food additive and 0.75% of calcium chloride (ratio to the gel solution 100% obtained in the above process) (volume ratio) (volume ratio) are prepared in a molding tank.

  Next, after completion of the molding preparation, the gel solution is dropped into a mixed solution of alum and calcium chloride in the molding tank to form noodles or beads.

  Next, after the molding is completed, the molded product in a jelly state is submerged in purified water for about 6 hours to give elasticity.

  Next, the molded product that has passed about 6 hours is washed with purified water, placed in a net such as a sieve, and then naturally dehydrated.

  Next, a small amount of fermented liquor at a rate of about 0.5 g per 500 g is sprayed on the molded product after dehydration, and then packaged.

  According to the above process, a seaweed food rich in bright purple color and mineral components such as dietary fiber, calcium, and iron can be obtained.

  Fresh and high quality paprika fruits are prepared and washed, then mixed into the extractor at a ratio of paprika 1 (weight ratio) to water 5 (weight ratio), heated at about 130 ° C. for 2 hours, Prepare a concentrate.

  Next, warm water 70-80 degreeC is prepared for a stirrer, a paprika concentrated liquid and sodium alginate are mixed together, it stirs for about 100 minutes, and after complete dissolution is confirmed, stirring is complete | finished. The component ratio at that time was the ratio of sodium alginate 4 (volume ratio) to the paprika concentrate 3.

  Next, the mixture is transferred from the stirrer to an aging tank and aged for about 10 hours to obtain a gel solution.

  Next, 0.1% (volume ratio) of food additive and 0.75% of calcium chloride (ratio to the gel solution 100% obtained in the above process) (volume ratio) (volume ratio) are prepared in a molding tank.

  Next, after completion of the molding preparation, the gel solution is dropped into a mixed solution of alum and calcium chloride in the molding tank to form noodles or beads.

  Next, after the molding is completed, the molded product in a jelly state is submerged in purified water for about 6 hours to give elasticity.

  Next, the molded product that has passed about 6 hours is washed with purified water, placed in a net such as a sieve, and then naturally dehydrated.

  Next, a small amount of fermented liquor at a rate of about 0.5 g per 500 g is sprayed on the molded product after dehydration, and then packaged.

  By the above process, a seaweed food rich in bright orange colors and mineral components such as dietary fiber, calcium and iron could be obtained.

  Fresh and high quality gardenia seeds and seeds are prepared and washed, then mixed in the extractor at a ratio of gardenia 1 (weight ratio) to water 5 (weight ratio) and heated at about 130 ° C. for 2 hours. Prepare a concentrate.

  Next, warm water 70-80 degreeC is prepared for a stirrer, gardenia concentrate and sodium alginate are mixed together, it stirs for about 100 minutes, and stirring is complete | finished after confirming complete dissolution. The component ratio at that time was the ratio of sodium alginate 4 (volume ratio) to gardenia concentrate 3.

  Next, the mixture is transferred from the stirrer to an aging tank and aged for about 10 hours to obtain a gel solution.

  Next, 0.1% (volume ratio) of food additive and 0.75% of calcium chloride (ratio to the gel solution 100% obtained in the above process) (volume ratio) (volume ratio) are prepared in a molding tank.

  Next, after completion of the molding preparation, the gel solution is dropped into a mixed solution of alum and calcium chloride in the molding tank to form noodles or beads.

  Next, after the molding is completed, the molded product in a jelly state is submerged in purified water for about 6 hours to give elasticity.

  Next, the molded product that has passed about 6 hours is washed with purified water, placed in a net such as a sieve, and then naturally dehydrated.

  Next, a small amount of fermented liquor at a rate of about 0.5 g per 500 g is sprayed on the molded product after dehydration, and then packaged.

  According to the above process, a seaweed food rich in bright yellow color and mineral components such as dietary fiber, calcium, and iron could be obtained.

  Fresh and high quality wild strawberry fruits are prepared and washed, then mixed in the extractor at a ratio of wild strawberry 1 (weight ratio) to water 5 (weight ratio) and heated at about 130 ° C. for 2 hours. Prepare a concentrate.

  Next, warm water 70-80 degreeC is prepared for a stirrer, a wild strawberry concentrate and sodium alginate are mixed together, and it stirs for about 100 minutes, and complete stirring is complete | finished after confirming complete dissolution. The component ratio in that case was made into the ratio of sodium alginate 4 (volume ratio) with respect to the mountain strawberry concentrate 3. FIG.

  Next, the mixture is transferred from the stirrer to an aging tank and aged for about 10 hours to obtain a gel solution.

  Next, 0.1% (volume ratio) of food additive and 0.75% of calcium chloride (ratio to the gel solution 100% obtained in the above process) (volume ratio) (volume ratio) are prepared in a molding tank.

  Next, after completion of the molding preparation, the gel solution is dropped into a mixed solution of alum and calcium chloride in the molding tank to form noodles or beads.

  Next, after the molding is completed, the molded product in a jelly state is submerged in purified water for about 6 hours to give elasticity.

  Next, the molded product that has passed about 6 hours is washed with purified water, placed in a net such as a sieve, and then naturally dehydrated.

  Next, a small amount of fermented liquor at a rate of about 0.5 g per 500 g is sprayed on the molded product after dehydration, and then packaged.

  By the above process, a seaweed food rich in bright red color and mineral components such as dietary fiber, calcium, and iron could be obtained.

  Prepare fresh and high quality agar.

  Next, warm water 70-80 degreeC is prepared for a stirrer, agar and sodium alginate are mixed together, it stirs for about 100 minutes, and stirring is complete | finished after confirming complete dissolution. The component ratio at that time was a ratio of sodium alginate 4 (volume ratio) to agar 3.

  Next, the mixture is transferred from the stirrer to an aging tank and aged for about 10 hours to obtain a gel solution.

  Next, 0.1% (volume ratio) of food additive and 0.75% of calcium chloride (ratio to the gel solution 100% obtained in the above process) (volume ratio) (volume ratio) are prepared in a molding tank.

  Next, after completion of the molding preparation, the gel solution is dropped into a mixed solution of alum and calcium chloride in the molding tank to form noodles or beads.

  Next, after completion of the molding, the molded product in a jellied state is submerged with purified water for about 6 hours to give elasticity.

  Next, the molded product that has passed about 6 hours is washed with purified water, placed in a net such as a sieve, and then naturally dehydrated.

  Next, a small amount of fermented liquor at a rate of about 0.5 g per 500 g is sprayed on the molded product after dehydration, and then packaged.

  According to the above process, a seaweed food with transparent and glossy color and particularly abundant aroma and rich in inorganic components such as dietary fiber, calcium and iron could be obtained.

Claims (3)

A method for producing a seaweed food comprising the following steps.
1. Prepare a material in which water is added to an extract from a specific material that provides natural pigment, luster, and taste.
2. Hot water 70-80 degreeC is prepared for a stirrer, the material selected by the said process 1 and sodium alginate are mixed, and it stirs for 80-160 minutes, Then, complete dissolution is confirmed and stirring is complete | finished.
3. It moves from an agitator to an aging tank and is aged for 8 to 12 hours to obtain a gel solution.
4). Prepare the food tank by dissolving 0.05 to 0.3% (volume ratio) of food additive and 0.5 to 1.0% calcium chloride (ratio to the gel solution 100%) (volume ratio) in the molding tank.
5. After completion of the molding preparation, the gel solution is dropped into the mixed solution obtained in the step 4 in the molding tank and molded into the form of noodles or beads.
6). After completion of the molding, the molded product in a jelly state is submerged in purified water for 5 to 7 hours to give elasticity.
After 7.5 to 7 hours, the molded product is washed with purified water and placed in a mesh body such as a sieve to be naturally dehydrated.
8). A small amount of fermented sake is sprayed on the molded product after dehydration and packaged.   The method for producing a seaweed food according to claim 1, wherein the specific material in the step 1 is fresh and high quality agar.   The specific material in Step 1 is any one of fresh and high quality perennial fruits and stems, paprika fruits, gardenia fruits and seeds, wild strawberry fruits, and these materials 1 to 2 (weight ratio) The method for producing a seaweed food according to claim 1, wherein the water is mixed in an extractor at a ratio of 4 to 6 (weight ratio), heated at 100 to 150 ° C for 90 to 150 minutes, and concentrated.

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