JP3721431B2 - Method for producing food material having active ingredients of kombu, seaweed and hijiki - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a food material having active ingredients of kumbu, wakame and hijiki having different physicochemical properties.
[0002]
[Prior art]
Conventionally, a method for pulverizing seaweed is known in order to use seaweed juice or seaweed beverage as a raw material for seaweed such as kumbu. For example, in order to soften the algal bodies, heat until softened regardless of the heating time, squeeze out the extract component using a squeezer, or use chemicals such as alkali, or even using enzymes A method of softening raw material seaweed to powder it is known.
[0003]
[Problems to be solved by the invention]
However, in the conventional pulverization method, there is no production method conscious of active ingredients peculiar to seaweed, for example, viscous polysaccharides, minerals, vitamins, etc. Therefore, the seaweed obtained by the conventional pulverization method does not exist. There was a problem in that the powder of this product contained almost no active ingredients and was ineffective as a nutritional food even when used as a food material.
[0004]
The present invention has been made to solve the above-mentioned problems, and is a food material that retains active ingredients such as kumbu, wakame and hijiki that do not lose active ingredients such as viscous polysaccharides, minerals, vitamins, etc. It is intended to provide a manufacturing method.
[0005]
[Means for Solving the Problems]
The present invention comprises a desalting step of roughly crushing kumbu, seaweed and hijiki, adding about 3 times the amount of water thereto, desalting for about 3 minutes, and draining and removing the water containing the salt.
About twice the amount of water was added to the kumbu, wakame and hijiki that had undergone the desalting step, heated from room temperature at a heating rate of about 50-60 ° C./h for 1 hour, and heated to 70 ° C. after 1 hour. A heating step for immediately stopping the heating;
A drying step of drying the kumbu, wakame and hijiki heated in the heating step at 60 to 80 ° C. for about 16 to 18 hours;
A coarse pulverization step to coarsely pulverize the koji, wakame and hijiki dried in the drying step with a pulverizer;
Sterilization step of steam sterilizing the coarse powder of kumbu, wakame and hijiki obtained by the coarse pulverization step;
The above-mentioned problems have been solved by adopting a means for producing a coarse powder of kumbu, seaweed and hijiki which has been subjected to the sterilization process, by a fine powder process in which the fine powder is pulverized by a pulverizer.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Currently said to be the satiety era, unbalanced eating habits have caused lifestyle-related diseases such as hypertension, arteriosclerosis, and diabetes to young people. It is also known that these lifestyle-related diseases can be prevented if the daily diet is properly maintained.
[0007]
One of them is said to be preventable by taking seaweed every day. Since seaweed grows in seawater containing all the elements present on the earth, it has a lot of minerals and vitamins in its body, especially in brown algae, kombu, seaweed and hijiki. It is rich in viscous polysaccharides such as alginic acid and fucoidan that are present only in these. In addition, these viscous polysaccharides are known to work as water-soluble dietary fibers and to perform various healthy functions in the human body together with insoluble dietary fibers.
[0008]
And, from the above, the present invention retains the active ingredient so as not to destroy the physicochemical properties and nutritional value of the kombu, seaweed and hijiki as much as possible. The purpose is to obtain a powdery food material that is easily soluble in water.
[0009]
As the raw material of the present invention, the algal acid and fucoidan, which are viscous polysaccharides contained only in brown algae among seaweeds as described above, are used effectively, so that 3 of kumbu, wakame and hijiki are contained in brown algae. Adopted the kind.
[0010]
The present invention eliminates any chemicals such as acids and alkalis so as not to destroy as much as possible polysaccharides such as alginic acid and fucoidan, minerals, vitamins, dietary fiber, etc. contained in kumbu, seaweed and hijiki. The present invention relates to a method for production by controlling the amount of water added, the heating temperature and the heating time without using them. The method of the present invention will be described in detail below.
[0011]
The blending ratio of the raw materials in the present invention is not particularly limited, but preferably 20 to 70% by weight of seaweed, 20 to 70% by weight of koji, 10 to 20% by weight of hijiki, particularly preferably 50% by weight of seaweed. %, 35% by weight, 15% by weight of hijiki are recommended.
[0012]
In the present invention, the main purpose is to effectively use the brown algae kumbu, wakame, and hijiki mucus polysaccharides as described above. It is necessary to. Therefore, first, the change in the physical properties before and after heating was determined by measuring the viscosity, and the viscosity was measured with an Ostwald viscometer. In addition, in FIG. 2 mentioned later, although the viscosity showed the apparent value, it can convert into a true value.
[0013]
Kombu, seaweed and hijiki, which are raw materials in the method of the present invention, contain too much salt to be used as it is. Therefore, since desalting is required, an appropriate desalting time was examined from the viscosity of the product powdered by the method of the present invention described later and the viscosity of desalted water. As a result, as shown in FIG. 1, when the desalting time is 10 minutes or more, the viscosity of the product is greatly reduced. Therefore, the desalting time must be within 3 minutes. The viscosity of demineralized water increases over time, but this is due to the elution of cold water soluble substances contained in kumbu, seaweed and hijiki, and it is considered that relatively low molecular weight alginic acid and fucoidan are also included. It is done. Moreover, although the amount of desalted water is considered to be better as the desalting efficiency is higher, about 3 times the weight of the raw material is appropriate.
[0014]
As a preliminary experiment for determining the heating temperature and heating time after desalting, kumbu, seaweed and hijiki powdered in advance to 200-250 μm were heated to 120 ° C. using an autoclave. From the results, the relationship between the heating time and the viscosity was investigated, and the result as shown in FIG. 2 was obtained. That is, the viscosity decreased as the heating time increased. This was presumed to be because viscous polysaccharides were decomposed by heating at a high temperature for a long time.
[0015]
Next, regarding the amount of water during heating, after desalting, dewatering, the raw material is transferred to a kneader for heating, and twice the amount of water is added to the raw material. The appropriate ratio between the raw material weight and the amount of water has been obtained as a result of several experiments. This is because, when the ratio is in the above range, when transferring to an open-type dryer in the subsequent process, and after the transfer, the most important viscous polysaccharide is hardly dripped and meets the object of the present invention. That is, when the amount of water is smaller than the above-mentioned amount of water, a so-called dark state occurs, and when the amount of water is large, effective components including viscous components flow out.
[0016]
Furthermore, regarding the relationship between the heating temperature and the heating time, the necessity of processing at a temperature lower than 120 ° C. was considered as described above, so the kumbu, wakame and hijiki were pulverized to 200 to 250 μm in advance. As a result of heating the resulting product at 80 to 100 ° C. and investigating the relationship with the viscosity, as shown in FIG. From these results and experimental results such as changes in dietary fiber due to heat, it is considered desirable to heat at 70 ° C. or lower.
[0017]
Next, FIG. 4 shows the relationship between the heating time and the viscosity when the kumbu, seaweed and hijiki powdered in advance to 200 to 250 μm are heated at 70 ° C. As shown in FIG. 4, the result showed that the viscosity dropped sharply in about 5 minutes after reaching 70.degree. From this, when the temperature rises to 70 ° C., it is necessary to quickly stop heating and naturally cool.
[0018]
As described above, in the method of the present invention, the raw material is heated by adding water, and the heating time at that time may be 55 to 60 minutes in view of the change in viscosity. That is, as shown in FIG. 5, it is desirable to gradually increase the temperature and stop heating at about 70 ° C.
[0019]
As a result of the tests shown in FIGS. 1 to 5, the method of the present invention is constituted by the following steps. As the first step, after adding approximately 3 times the amount of water to the crushed kumbu, seaweed and hijiki roughly 2 cm, desalting for about 3 minutes, and then draining the salt-containing water after desalting. To complete the desalting process.
[0020]
As the second step, after passing through the desalting step, a heating step is performed in which about twice the amount of water is added to the kum, wakame and hijiki after the desalting and heated. In this heating step, heating is performed from room temperature at a temperature rising rate of about 50 to 60 ° C./h for 1 hour, heating is performed to 70 ° C. after 1 hour, and heating is immediately stopped when the temperature reaches 70 ° C.
[0021]
Next, as a third step, a drying step is performed in which the kombu, wakame and hijiki heated in the heating step are dried with hot air. In this drying step, the raw material is dried at 60 to 80 ° C. for about 16 to 18 hours.
[0022]
And as a 4th process, it enters into the coarse pulverization process which coarsely pulverizes the koji, wakame, and hijiki dried by the said drying process with a grinder. By this coarse pulverization step, the top, wakame and hijiki are made into a coarse powder of about 5 mm to 8 mm.
[0023]
As a fifth step, the sterilization step of steam sterilizing the coarse powder of koji, wakame seaweed and hijiki crushed into a coarse powder by the coarse pulverization step is entered.
[0024]
Finally, as a sixth step, the coarse powder of kumbu, wakame and hijiki that has been subjected to the sterilization step is finely divided by a fine pulverization step of pulverizing to about 100 mesh with a pulverizer. The held powdery food material is produced.
[0025]
The food material produced by the above process can be added to and mixed with beverages such as vegetable juice as it is in powder form, and can be used for drinking as so-called health drinks.
[0026]
Furthermore, it can also be eaten as a health food by producing by adding reduced maltose, starch or the like to the powdered food material produced by the above-mentioned process, and making it into granules.
[0027]
【The invention's effect】
Since the present invention is as described above, it is produced without destroying as much as possible the viscous ingredients such as alginic acid and fucoidan, minerals, vitamins, dietary fiber, etc., which are active ingredients of kumbu, seaweed and hijiki, and Since the active ingredient is easily dissolved in water, it is extremely useful as a health drink or health food material.
[Brief description of the drawings]
FIG. 1 is a graph showing the relationship between the desalting time of raw materials, the desalted water, and the viscosity of a product obtained by the method of the present invention.
FIG. 2 is a graph showing the relationship between the heating time and the viscosity of kombu, seaweed and hijiki powder.
FIG. 3 is a graph showing the relationship between the heating temperature and the viscosity of kombu, seaweed and hijiki powder.
FIG. 4 is a graph showing the relationship between the heating time at 70 ° C. and the viscosity of kombu, seaweed and hijiki powder.
FIG. 5 is a relationship diagram between the heating time of raw materials and the water temperature.

Claims (1)

A desalting step of roughly crushing the kombu, wakame and hijiki, adding about 3 times the amount of water to this, desalting for about 3 minutes, and draining and removing the water containing salt;
About twice the amount of water was added to the kumbu, wakame and hijiki that had undergone the desalting step, heated from room temperature at a heating rate of about 50-60 ° C./h for 1 hour, and heated to 70 ° C. after 1 hour. A heating step for immediately stopping heating,
A drying step of drying the kumbu, wakame and hijiki heated in the heating step at 60 to 80 ° C. for about 16 to 18 hours;
A coarse pulverization step to coarsely pulverize the koji, wakame and hijiki dried in the drying step with a pulverizer;
A sterilization step of steam sterilizing the coarse powder of kumbu, wakame and hijiki obtained by the coarse pulverization step;
A method for producing a food material that retains the active ingredients of konbu, seaweed and hijiki, characterized in that it is produced by a fine powder process in which the coarse powder of kumbu, seaweed and hijiki that has undergone the sterilization process is pulverized into fine powder by a pulverizer .

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