JP3105270B2 - Processed algae - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed algae, and more particularly, to a processed algae obtained by combining two or more types of algae having different properties and processing them into food.

[0002]

2. Description of the Related Art Conventionally, algae have been used as foods by drying algae collected from the sea, lakes, rivers, etc. to dry laver, or processing river laver into tsukudani, as well as kelp. There are salted or unaltered forms such as dried, seaweed, mozuku, and hijiki, which are used for various purposes. On the other hand, microalgae such as chlorella and spirulina are cultured and used as health food materials in the form of powders and tablets.

[0003] In recent years, however, seaweed resources have declined remarkably.
Continuing overfishing may lead to depletion. for that reason,
An efficient method for culturing algae has been required, and a method for culturing algae using a silicon membrane has been developed. According to this culture method, microalgae can be efficiently and economically produced. However, little research has been done on developing these cultured microalgae into food.

[0004]

Accordingly, there is a strong demand for development of foods for whole algae including general algae, in addition to microalgae such as chlorella and spirulina.
Accordingly, an object of the present invention is to combine microalgae and general algae, which are stably and economically supplied by establishing a culture method, to process them to produce food. In making algae into food, the present inventors have focused on viscous algae in microalgae , that is, algae that produce viscous polysaccharides, and develop this target algae in combination with other algae and food materials. I considered it.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides a method for producing a viscous polysaccharide.
The present invention provides a processed algae obtained by blending a cultured algae producing a viscous polysaccharide in an amount of 5 to 70% based on the weight of the food material with a food material such as an algae which is not produced, and cooking as needed.

There are no restrictions on the algae that can be used in the present invention.
Naturally occurring ones, as well as those obtained by culturing, can be used arbitrarily, for example, Chlorella sp.
, Spirulina, Nosto
c), microalgae such as genus Phylloderma, and green algae such as general algae [Ulva genus;
eromorpha), Human genus (Monostroma), etc .; Brown algae (Laminaria, Wakame (Undaria), Hijiki (Hiz)
ikia) etc.); Red algae [Porphyra, Asakusanori, Susabinori, Kosuginori, Ogonori (Gracil)
aria), genus Gloiopelifis, genus Gigartin
a) etc.].

[0007] As shown in Table 1 below, the algae have a high content of carbohydrates, proteins, ash, etc., and have different component compositions depending on their types. Can be. The ash contains a large amount of sodium, phosphorus, potassium, magnesium, etc., which may be excessive depending on the purpose of use. In such cases, carbohydrates, proteins, etc. can be roughly separated from algae by appropriate means. The amount of the metal component may be reduced and used by acid treatment or the like.

[0008]

[Table 1] Table 1 Example of algae component analysis (% per dry weight) ─────────────────────────────────種類 Algae type Scientific name Carbohydrate Protein Fat Fiber Ash 分 Red seaweed Gracilaria lemanaeformis 44.99 30.28 2.22 7.42 14.86 Red seaweed Gigartina chamisoi 56.65 16.55 0.16 5.71 20.90 Red seaweed Porphyra columbina 39.53 31.53 3.49 13.79 11.66 Green seaweed Ulva costata 44.21 27.38 0.48 3.87 24.07 Green freshwater algae Cladophora glomerata green. 31.97 0.84 6.71 12.14 ──────────────────────────────────── Control wheat 75.80 13.90 2.90 4.30 3.10 ─── ─────────────────────────────────

[0009] The microalgae can be obtained by an efficient culture method using a silicon membrane or by a known method. The microalgae may be used as it is, or may be used after being concentrated or seasoned and cooked as necessary.
Some microalgae, such as Spirulina and Nostock, produce viscous polysaccharides, and the present invention actively utilizes them. That is, a cultured algae that produces a viscous polysaccharide is mixed with a food material such as algae that does not produce a viscous polysaccharide at a ratio of 5 to 70% based on the weight of the food material. The present invention can be practiced even if the amount of the cultured algae is outside this range, but it is not preferable because the quality of the product deteriorates in terms of taste, nutrition, moldability and the like. The reason for mixing the culture algae to produce viscous polysaccharide to the food material,
In addition to its role as a binder or molding agent due to the viscosity of the cultured algae, it is also for improving nutritional and functional aspects.

[0010] In general, it is known that fibrous materials have an effect of preventing constipation and regulating physical condition in the food function of algae. In addition, it is also known to have effects such as antitumor properties, prevention of increase in blood pressure, antiarteriosclerosis, antithrombosis, antibacterial activity and radiation damage prevention. Algae also contain a large amount of glutamic acid, aspartic acid, inosinic acid, guanylic acid, and the like as taste components. In addition, vitamins, minerals,
Since it contains fibers and the like, various foods can be obtained by appropriately combining algae according to the purpose.

The growth stage of the algae which does not produce the viscous polysaccharide used in the present invention is not limited, and is combined with the cultured algae which produces the viscous polysaccharide even if they are not satisfactory in terms of the contained components such as juveniles. By doing so, functions and effects can be improved. Therefore, it is necessary to mix the cultured algae producing the viscous polysaccharide at the above ratio.

An example of the method for producing a processed algae of the present invention is as follows. An algae that does not produce viscous polysaccharide and a culture algae that produces viscous polysaccharide have two or more types of algae having different properties.
After washing with a 10% to 10% saline solution, the mixture is mixed to obtain a processed algae. In the present invention, it may be used as it is, that is, in the form of a paste, and may be further concentrated, seasoned, cooked, or dried to form a powder, a pellet, or the like.
It may be in the form of granules or laver. In addition, the seasoned and cooked food can be in the form of a bottle, a can, or the like. In addition, if the pigment of the alga is removed by solvent extraction or the like, it is stable against light and can be stored for a long time.
On the other hand, the separated pigment component can be used as an alga pigment for coloring various foods, or can be used as a food for specified health use, medicine or the like by utilizing its function.

Since the processed algae of the present invention have various functions and effects, they can be mixed with other food materials and the like, if necessary, to form excellent foods. For example,
It can be mixed with cereals such as rice, wheat, barley, wheat, millet, beans and / or processed products thereof to obtain foods suitable for various purposes. In particular, those obtained by separating and removing protein components from algae can be used as food materials for allergic patients, and can be mixed with cereals that do not contain allergens such as leeches and millet to produce foods for allergic patients. .

[0014]

Next, the present invention will be described with reference to examples. Production Example 1 Spirulina subsulsa was cultured in silicon tubes under optimal conditions for one week. Algae were collected from the culture by centrifugation and washed with a 3 to 10% saline solution to obtain a salt solution-washed microalgae.

Production Example 2 A Nostoc commune was cultured on a silicon membrane under optimal conditions for 2 weeks. Algae were collected from the culture by centrifugation and washed with a 3 to 10% saline solution to obtain a salt solution-washed microalgae.

Production Example 3 Seaweed Aonori (Ulva costata) was cultured under optimal conditions for 3 weeks.
A silicon membrane was cultured. The alga bodies were collected with a gold column and washed with a 3 to 10% saline solution to obtain washed alga bodies with a saline solution.

EXAMPLE 1 The microalgae washed with a salt solution of Spirulina subsulsa obtained in Production Example 1 were added to the seaweed Aonori washed with a salt solution obtained in Production Example 3 at a fresh weight ratio of 1: 4. , And then dried with hot air at 65 ° C. to obtain a green dried seaweed-like food. After adjusting the water content to 30 to 40%, the product was pressed and molded to obtain various shapes of vegetable-like food materials.
At this time, seasonings such as salt and umami and other food materials can be appropriately mixed.

Example 2 The microalgae washed with the salt solution of Nostock Commune obtained in Production Example 2 was washed with the seaweed Aonori salt solution obtained in Production Example 3 at a fresh weight ratio of 1: 4. After addition, the mixture was dried with hot air at 65 ° C. to obtain a green dried seaweed-like food.

Example 3 A suitable amount of soy sauce and sodium glutamate was added to microalgae washed with a saline solution of Spirulina subsulsa obtained in Production Example 1, and heated and cooked. This was mixed with the seaweed Aonori salt solution washed alga body obtained in Production Example 3 in the same manner as in Example 1 to obtain a processed algae.

Example 4 The processed alga of Example 1 or 2 was added to steamed leeks or millet at a ratio of 20% by weight, molded and dried to obtain a rice cracker-like food.

[0021]

The processed algae of the present invention is a food material having excellent functions and effects in which several types of algae are mixed to enhance and improve the functions and components of the algae. In addition, by appropriately combining this with other food materials, it is expected to produce foods of unprecedented quality.

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Claims (2)

(57) [Claims] 1. A process in which an algae which does not produce a viscous polysaccharide is mixed with a culture algae which produces a viscous polysaccharide in an amount of 5 to 70% based on the weight of the algae, followed by cooking if necessary. Algae. 2. A paste, powder, granules, pellets or plate-laver like a processing algae according to claim 1, wherein the.