JP2016146770A - Method of producing food prepared by boiling and dissolving marine algae belonging to ceramiaceae and solidifying them and food prepared by boiling and dissolving marine algae belonging to ceramiaceae and solidifying them - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method capable of increasing the shelf life of a food produced in a factory by boiling and dissolving marine algae belonging to Ceramiaceae and solidifying them in consideration of the problem of the short shelf life of a food prepared by boiling and dissolving marine algae belonging to Ceramiaceae and solidifying them and known as local dishes in various places, and to provide a long shelf life food prepared by boiling and dissolving marine algae belonging to Ceramiaceae and solidifying them.SOLUTION: A method of producing a food prepared by boiling and dissolving marine algae belonging to Ceramiaceae and solidifying them comprises: a boiling operation process (S11) of boiling marine algae belonging to Ceramiaceae, as a raw material; a filling and packaging process (S13) of filling the marine algae, boiled and dissolved by the boiling operation process, into a container and sealing; and a cooling and coagulation process (S14) of cooling the filled and packaged product.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing a food product obtained by boiling and solidifying seaweeds such as egonigaceae, which is eaten as a local dish, and a food product obtained by boiling and melting seaweeds of the family Gigaceae.

  Local cuisines that are made by melting seaweeds such as egonoris of the squirrels family are known in each region. For example, it is called “Igisu” in Tottori Prefecture, “Oyuto” in Fukuoka Prefecture, “Igoneri”, “Ego”, etc. in Niigata Prefecture.

  Foods made by boiling and melting seaweeds of this family (hereinafter referred to as “gigis” as appropriate) are eaten in various ways, including vinegar miso and ginger soy sauce. The method of making is almost the same, and it is made by the traditional way of making in each home.

  In addition, since it takes a lot of time and effort to hand-made Igis at home, recently it has been sold at shops. The igis made at the factory is the same as the way of making it at home, and it is made in the traditional way.

  The manufacturing method of the gigi manufactured in the factory will be described with reference to the drawings. FIG. 3 is a production process diagram for producing a food product obtained by boiling and melting a conventional seaweed of the family Physalis. First, a washing process is performed to wash the seaweeds of the family Igidae, such as egonori, and remove the fine sand and dust that has adhered to the seaweed (step 110). Thereafter, a cooking process of boiling seaweed with water is performed (step 111). Next, a scouring process is performed to remove the impurities and the like by scouring the boiled seaweed (step 112). Then, a cooling and solidification process is performed in which the backed material is poured into a large container and cooled and solidified (step 113). Thereafter, a cutting process for cutting the hardened material into an appropriate size is performed (step 114). Then, a packaging process is performed such as putting the cut pieces in a polystyrene foam tray and wrapping them with a film (step 115). Then, the product “gigi” is completed (step 116), and the completed product is sold at the store.

  Here, most of the homemade Igis made in each home can be eaten in a few days. In the case of manufacturing Igis at a factory, since Igis is a local dish in the first place, the sales area is limited and the distribution time is short, so the conventional storage period has not been considered much. Therefore, traditional cooking as a local dish is emphasized, and the storage period of igis made by the above manufacturing method is about 5 to 7 days.

  Tokoroten, a food made from seaweeds such as the magusa family, has been eaten all over Japan. Compared to local cuisine such as Igis, Tokoroten is rarely handmade at home, and most are distributed as Tokoroten foods made in factories and placed in containers. In addition, it is very important that the Tokoroten food has a long storage period so that the distribution time is long and management at the store where it is sold is easy. Therefore, with respect to tokoroten, a storage method sealed with vinegar water, a storage method for maintaining quality without using vinegar water described in Patent Document 1, and the like are known.

Japanese Patent Laid-Open No. 11-75784

  As described above, Igis, a local dish, was not so important because it had a small sales area and a short distribution time, whether it was handmade at home or in a factory.

  Recently, however, local cuisine has been introduced as a regional revitalization, and local foods have been actively sold in the city. In such a recent situation, for example, when trying to sell and distribute Igis in the city, there is a problem that the storage period of about 5 to 7 days is too short.

  In addition, because of the short storage period of traditional gigi, it is impossible to bring home gigi home when you return home from the city, and even if you try to buy igis sold at local shops as souvenirs. I was afraid of the preservation period and decided to give up the purchase.

  In addition, for example, the method of using vinegared water, which is a method for preserving tocorotene, in which preservability is important, is a food that is completely different from tocorotene and Igis, and the materials, production method, flavor, texture, etc. are different. Therefore, it cannot be adopted.

  The present invention has been made in view of the problem of a short shelf life of foods obtained by boiling and solidifying the seaweeds of the family Gillaceae, which are conventionally known as local dishes, and is produced in a factory. It is an object of the present invention to provide a production method capable of extending the storage period of a food product obtained by boiling and hardening seaweed, and the present food product having a long storage period.

  In order to achieve the above-mentioned object, the method for producing a food product obtained by boiling and melting the oyster family seaweed of the present invention includes a simmering process step of simmering the oyster family seaweed as a raw material, It is characterized by comprising a filling and packaging step for filling and sealing inside, and a cooling and solidification step for cooling the filled and packaged product.

  According to the method for producing a food product obtained by boiling and solidifying the seaweeds of the family Gillaceae according to the present invention, the container is filled and sealed in a fluid state in which it has been boiled, so that it does not come into contact with air afterwards. Compared to the same food produced by this manufacturing method, the shelf life is very long. For this reason, it is possible to secure a sufficient storage period to distribute this food, which is a local dish, nationwide.

  Moreover, the food which boiled and solidified the gypsum seaweed of the present invention is characterized in that the boiled seaweed seaweed is packed and packaged in the container without any gaps, and is solidified.

  According to the food of the present invention, which is prepared by simmering seaweeds of the family Glycidae, the container is filled and sealed in a fluid state with simmering so that it does not come into contact with air after it has solidified. Compared with the same food, the shelf life is very long. Therefore, this food, which is a local dish, can be distributed nationwide.

It is a manufacturing-process figure which manufactures the foodstuff which boiled and solidified the seaweed of the gigaceae of this embodiment. FIG. 2A is a product photograph of the present embodiment in a state where the container opening is closed with a film, and FIG. 2B is a product photograph of the present embodiment in a state where the top of the film is further covered with an upper lid. . It is a manufacturing-process figure which manufactures the foodstuff which boiled and melt | dissolved the conventional seaweed of the gigaceae.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. However, the embodiment shown below shows an example for embodying the technical idea of the present invention, and is not intended to specify the present invention to this embodiment. The present invention is also applicable to other embodiments within the scope of the claims.

  FIG. 1 is a production process diagram for producing food by boiling and solidifying a seaweed of the family Igidae according to an embodiment of the present invention. First, a washing process of the sea urchin family seaweed that is a raw material is performed in the factory (step 10). The seaweeds of the family Igidae that are used are mainly egonori (ego grass) and igis. In addition, the seaweed washing process is performed to remove sand, dust, and the like attached to the seaweed. If the seaweed has already been removed from the seaweed, the washing process in the factory can be omitted.

  Next, a boiling work process is performed in which the washed seaweed is boiled with water in an open kettle or the like (step 11). By boiling in a boiling state, seaweed dissolves in water. At this time, you may boil the seaweed while kneading with a spatula.

  Next, a step of scouring the seaweed dissolved in the simmering step with a strainer or the like is performed (step 12). The remaining seaweed and garbage are removed by the backside process. It should be noted that the back step can be omitted.

  Next, a filling and packaging process is performed in which the seaweed that is still hot and fluid after being passed through the back filling process is directly filled into the container without any gaps, and the container opening is closed with a film and sealed (step 13). More specifically, first, the seaweed that has been boiled and melted in a hot and fluid state is poured directly into an empty container. Next, the seaweed in the container is packaged in a sealed state by fixing a film serving as a lid to the opening edge of the container by heat welding or the like.

  In addition, since boiled seaweed is easy to harden, it is necessary to fill and wrap the container as soon as possible. Therefore, for example, when a filling device that automatically fills a container is used, the metal of the device is cooled and hardened easily, so that the container can be efficiently filled, for example, It is better to use a plurality of material jets instead of one. Moreover, when filling into a container, you may fill the container in the state which kept the boiled seaweed warm so that the fluidity | liquidity of the boiled seaweed may be maintained.

  Moreover, in order to fill the container with hot seaweed in a hot state, the container should be resistant to heat. In this embodiment, a polypropylene container is used. Also, the film that closes the container opening is preferably strong to some extent and is strong, and a polypropylene film or a polyethylene film is preferable. In this embodiment, a polyethylene film is used.

  Next, a cooling and solidification process is performed to cool and harden the boiled seaweed filled and sealed in the container (step 14). The cooling is performed by, for example, a method such as performing in a refrigerator, performing natural cooling, or applying water to a container. Then, the seaweed that has been boiled is solidified to complete a product that is igis (step 15).

  FIG. 2 is a photograph of an actual product of a food prepared by boiling and melting sea urchins of the Physalis family. 2A is a photograph of the product 1 in a state where the container opening is closed with the film 12, and FIG. 2B is a photograph of the product 1 in a state where the top of the film 12 is further covered with the upper lid 13. is there. In product 1, Igis 10, which has been solidified by melting seaweeds of the family Igidae, is filled in container 11 without a gap, and sealed in container 11 by film 12. Thus, the product 1 is sealed for each container. Further, as shown in FIG. 2B, the product 1 covers the film 12 with an upper lid 13, and can be sold in this state. At this time, a gap is formed between the film 12 and the upper lid 13. Therefore, although not shown in the photograph, the product 1 is completed by putting the vinegar miso in a bag in this gap.

  Next, the actual storage state of the ggis produced according to this embodiment was examined. Specifically, the test piece based on the food hygiene inspection guideline was taken out of the container prepared by the above manufacturing method and stored for 6 months in a warehouse at 5 to 10 ° C. As a result, the number of general viable bacteria was 300 or less (cells / g), the number of coliforms was negative, and there was no problem with food safety.

  The storage period of the gibbs manufactured at the factory by the conventional manufacturing method was only about 5 to 7 days, whereas the storage period of the gibbs manufactured by the manufacturing method of the present embodiment was 6 months or more.

  The result is that, according to the conventional traditional manufacturing method as shown in FIG. 3, the material after passing through the back process is transferred to a large container as it is and cooled and solidified, so that the work can be performed efficiently. It can be carried out. On the other hand, what is cooled and solidified is then cut and packaged, so that the time for which the cypress touches the air during solidification and cutting becomes longer, and the time for touching human hands also increases. End up. For this reason, bacteria in the air adhere and grow, and it is considered that the storage period is shortened.

  On the other hand, according to the manufacturing method of the present embodiment, since the material that has been subjected to the scouring process is directly filled in the container without any gaps in a fluid and hot state and sealed, the Igis directly touches the air in the subsequent process. There is no contact with human hands. Therefore, it can be considered that there was no growth of bacteria even after long-term storage.

  Therefore, it is possible not only to sell and eat only in the region as in the past, but also to sell and distribute it in the city and in different regions as local dishes made in the region. In addition, if such a storage period can be secured, it will be possible to purchase Igis sold at local shops as souvenirs when returning from the city.

  Further, as shown in FIG. 2, the eigis according to the present embodiment is hermetically sealed for each container 11 and has a configuration in which the top of the film 12 is covered with an upper lid 13. And the seasoning which is a vinegar miso is set between the film 12 and the upper cover 13. Therefore, when selling it as a local regional dish that is eaten with soy sauce such as ginger soy sauce, it can be easily sold as a set with soy sauce instead of vinegar miso. Therefore, the appeal of the product can be greatly enhanced as a local regional dish or as a local souvenir.

DESCRIPTION OF SYMBOLS 1 ... Product 10 ... Giggs 11 ... Container 12 ... Film 13 ... Upper lid S10, S110 ... Washing process S11, S111 ... Boiling process S12, S112 ... Backing process S13 ... Filling packaging process S14, S113 ... Cooling coagulation process S15, S116 ... Product S114 ... Cutting process S115 ... Packaging process

Claims (2)

Boiling process to boil the oyster family seaweed as raw material,
A filling and packaging process in which the container is filled with the material boiled in the cooking process and sealed;
A cooling and solidification process for cooling the filled and packaged product,
A method for producing a food product obtained by boiling and melting seaweeds of the family Igidae. A food made by boiling and melting cabbage seaweed, which is packed and packed in a container without any gaps.