JP3156900B2 - Manufacturing method of Mozuku Yokan - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a mozuku using mozuku as a main raw material, and more particularly to a method for producing a mozuku having no peculiar odor.

[0002]

2. Description of the Related Art Mozuku belongs to the algae family of brown algae and is a viscous, very soft, branched, thread-shaped seaweed. Conventionally, it is marketed as a salted product to which a large amount of salt has been added. In addition, it is considered to be effective in preventing hypertension, and is attracting attention as a natural food.

[0003] Among various kinds of foods utilizing the unique flavor of Mozuku are manufactured, there is Mozuku-containing yokan (Japanese Patent Publication No. 59-2253). The mozuku using this mozuku is added to the mozuku cut into small pieces, and after heating, add sugar and heat it for about an additional hour. Ginger juice and citrus are added just before the heating is completed, and the mixture is allowed to cool. Manufactured by solidification.

Further, in order to enhance the effect as a health food, there have been proposed malvitol (reduced maltose syrup) and mozuku yokan to which vitamin B1 has been added (Japanese Unexamined Patent Publication No. Sho 57-79).
202251).

[0005] These mozuku yokan utilize the unique flavor of mozuku, and can enjoy a unique chewy texture.
In addition, it is said that the action of calcium and vitamin B1, which are low in calories and which are contained abundantly, can prevent blood acidification caused by ingestion of sugar.

[0006]

As described above, various mozuku yokans have been manufactured, but because of their unique odor, they are only prized by some lovers.
It is not widely eaten like the original tea confectionery.

[0007] Ginger juice and citrus are added to eliminate the odor of the tide, but their effects have not been sufficiently obtained. Moreover, it has a peculiar smell of ginger.
These factors are limiting the market for Mozuku Yokan. An object of the present invention is to realize a method for producing a delicious mozuku yokan, which eliminates such a peculiar odor of mozuku and utilizes the flavor and texture of mozuku.

[0008]

Means for Solving the Problems The inventor of the present invention has 15
Over the years, research and improvement of delicious mozuku yokan
As a result of the stacking, the optimum material mixing amount and boil
A boiling method was invented.

The first aspect is to cut at least into strips.
Use sugar and a thickener before boiling.
Add red beans during boiling or stirring for more than 2 hours
Boil continuously. After this continuous boiling, the evaporated water
Do not repeat the rehydration at appropriate time intervals.
Stir, stir and boil for another 2 hours or more
And boil for at least 4 hours. After that, let it cool and solidify
I'm going to try it.

[0010] Thus, the material for more than two hours,
Mozuku is complete by boiling over enough time
Is a feature of the present invention,
By mistake, we decided to eliminate the odor of Mozuku.
It worked. In other words, the nutrients in Mozuku
Both are completely dissolved in the liquid, and the odor of nutrients in
Is released into the atmosphere, causing odor in the liquid after boiling.
Does not remain.

In particular, boil continuously with stirring for 2 hours or more.
After boiling, replenish water according to the evaporated water at time intervals.
Boil for more than 2 hours
The components in Mozuku are sufficiently dissolved in the liquid
Take it out, and mozuku is completely cooked.
The tidal odor disappears more reliably.

[0012] Before the start of boiling or during boiling, red beans
So that the sweetness is suppressed and the taste is deep
You.

A second aspect of the present invention is directed to the manufacturing method according to the first aspect.
In addition, as a raw material, use sugar and sugar. Ma
In addition, add syrup during boiling and further stir and boil.

[0014] In this way, add the sweet brown sugar and the sweet potato, and add
If the boiling is performed for more than 2 hours, the ingredients of the ingredients are mixed well.
And mozuku is stewed more completely. In addition,
By using kan, it gives the unique stickiness of Yokan
be able to.

[0015] In addition, sweet syrup is added during boiling.
The suppressed, and also as possible out that issues a sticky.

[0016] Claim 3 is described in claim 1 or claim 2.
In the manufacturing method described above, immediately before the end of boiling, pineapple
And at least one strip or juice of navel
After stirring and boiling again, the mixture is allowed to cool and solidify.

Thus, immediately before the end of boiling, the pineapple
Lezle and Navel add a unique flavor and pie
The napple and navel flavors blend together to refresh
Can give a delicious taste.

[0018]

Embodiments of the present invention will be described below. FIG. 1 is a flow chart showing the manufacturing process of Mozuku Yokan according to the present invention.

(A) By washing with water, 16-18 kg of mozuku, which has been sufficiently desalted, is cut into 2-3 cm lengths. (B) Put about 5.5 liters of water in a boiling pot equipped with a stirrer.
, And 100 g of powdered kanten are added, and the mixture is heated and boiled while stirring.

(C) Boil the red beans (6 go) in a pot with sufficient water until they become soft, and add. In addition, you may use it as it is without rubbing and a grain bean paste. (D) Boiling is continued for 2 hours or more with stirring. (E) Check the mozuku stew condition. This is because the degree of stewing varies depending on the maturation degree of mozuku.

(F) If the mozuku is not sufficiently boiled, add the evaporated water, and stir and boil again. (G) If mozuku is sufficiently cooked, 1 kg of syrup
Add. (H) While stirring, continue boiling for 30 minutes.

(Re) One can of pineapple (about 60 cans)
0g) and 3 skinned navels are added by crushing with a mixer. (V) Bring to a boil again while stirring. (L) Immediately after boiling, stop heating and allow to cool while stirring. (E) Transfer from a boiling pot to a mold container and coagulate, about 10
You can get zero mozuku.

The boiling is carried out over a high heat, and depends on the maturity of mozuku. After boiling for at least 2 hours, the degree of boiling is checked. Whether mozuku is completely cooked or not depends on the maturity of mozuku, but a skilled person can judge by color, softness, stickiness, smell and the like.

The continuous boiling without hydration is performed for at least 2 hours, and thereafter, while the hydration is repeated at intervals of about 30 minutes, boiling is further performed for 2 hours or more. 4 hours and a half to 5
It is best to boil for hours. If the water is boiled for 4 hours or more while replenishing water in accordance with the evaporated water as described above, the odor of the tide can be completely removed.

Either raw mozuku or salted products may be used as a raw material. The salt is removed by washing with water and added as a raw material. After cutting into small pieces, the salt may be removed. The sugar can be any sweetener that can be used for food, but trihydrosugar is the best. It is also good to use brown sugar instead of brown sugar.

The thickener may be any one that is edible, soluble in hot water, and forms an elastic gel when cooled. Further, the Kantan may be either a natural Kantan or a processed industrial Kantan, and may be used after being separately dissolved in water. The powdered Kantan is easy to dissolve and is the best. It is also possible to use gelatin instead of kanten as a thickener and make it jelly-like.

In recent years, the taste for sweetness has also changed, and refreshing sweetness in which a sweetener is suppressed has been preferred. In the present invention, by using tri-sweet sugar instead of sugar and further adding syrup and red bean, it is possible to taste refreshing and elegant sweetness and stickiness, and to taste the unique chewyness of yokan.

There has been a production method in which citrus is added to mozuku yokan, but no citrus suitable for the unique flavor of mozuku has been found.
According to the present invention, as a result of repeating various trials and errors of bananas, apples, tangerines, and the like, the inventors have found that pineapple and navel match the flavor of mozuku, and succeeded in producing a refreshing and delicious taste.

Pineapple and navel are raw,
Any of finely shredded or pulverized with a mixer may be used. Also, canned foods may be used. When mass-produced for industrial use, the mixing ratio of each material may be arbitrarily increased or decreased.

[0030]

According to the present invention, boiling is carried out for 2 hours or more, and furthermore, for 2 hours or more while replenishing water at intervals of time, and boiling is further carried out for more than 2 hours to 5 hours.
Since boiling is performed for a long time, the odor of tide, which was the biggest problem of using mozuku, is surely eliminated, and a fresh and delicious mozuku can be produced.

Further, since the odor of the tide has been eliminated, it is not necessary to add ginger juice or the like which impairs the aroma and taste, and it is possible to mix foods having aroma and taste that match the taste of consumers.

In recent years, a large amount of mozuku has been cultivated in various places and has been attracting attention as a natural food, and its use for other foods is desired. The present invention is an epoch-making invention that can be diverted to use for other foods.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a manufacturing process of Mozuku Yokan according to the present invention.

Claims (3)

(57) [Claims] 1. Mozuku cut at least into strips
Add red beans before or during boiling using a sugar and a thickener, boil continuously for 2 hours or more with stirring, and then replenish water according to the evaporated water at regular intervals. In
While repeating, stir and boil for more than 2 hours
No. A method for producing mozuku yokan, characterized by boiled for at least 4 hours and then allowed to cool and solidify. 2. The method for producing mozuku yokan according to claim 1 , wherein syrup is added during boiling while using sugar-sweetened sugar and sweet potato, followed by stirring and boiling . 3. A pineapple and a neat immediately before boiling is completed.
Table, add at least one strip or juice and stir again.
The method for producing mozukuyokan according to claim 1 or 2 , wherein the mixture is left to cool and solidify after stirring and boiling .