JP4347111B2 - Deodorizing method of seaweed - Google Patents

Description

  The present invention relates to a method for deodorizing seaweeds, seaweed that has been deodorized, and food and drink using the seaweed.

  Since ancient times, seaweeds such as seaweed, kombu, hijiki and arame have been widely used for food as valuable nutrient sources. The main nutrients of seaweed include dietary fiber, vitamins and minerals. In addition, seaweeds are low in calories and are becoming increasingly promising ingredients in line with recent health-conscious trends. From the nutritional point of view, seaweeds such as mekabu and mozuku, which have not been used so far, are attracting attention.

Seaweed has a kind of unique odor, and there is a layer that does not like the seaweed odor, and the odor may be negative depending on the food used. Therefore, removal of one kind of unique odor possessed by seaweeds or low bromide is desired from the viewpoint of expanding the range of taste and application of food and drink using seaweeds. As a method for reducing the unique odor of seaweeds, a method of washing seaweeds with ethanol (see, for example, Patent Document 1), a method of treating with a hydrogen peroxide (see, for example, Patent Document 2), or an edible fungus is allowed to act. Methods (for example, refer to Patent Document 3), methods for adding edible acidic substances such as citric acid (for example, refer to Patent Document 4), etc. are disclosed, but a unique odor is removed while maintaining the texture unique to seaweed. In terms of reduction, either method is insufficient and an effective method is not yet known.
JP-A-11-169137 JP-A-10-191940 JP 04-258273 A JP-A-60-168367

  An object of the present invention is to provide a method for removing or reducing the unique smell of seaweeds, a seaweed that has been deodorized, and food and drink that can be eaten by anyone using the seaweed.

  As a result of earnest research on the above problems, the present inventors have succeeded in developing a method for deodorizing seaweeds characterized by bringing seaweeds into contact with a tea extract, and this deodorization method is a conventional method. It can remove odors of seaweeds more easily and efficiently, does not adversely affect the color, flavor, and shape of seaweeds, and health of seaweeds such as catechins, polyphenols, flavonoids, theanine, amino acids, etc. Numerous new findings such as attaching an improving substance and further improving the preservation of seaweeds were obtained, and the present invention was completed through further studies.

That is, the present invention
(1) A method for deodorizing seaweed, comprising bringing seaweed into contact with a tea extract and then separating the seaweed from the tea extract to obtain seaweed.
(2) The deodorization method according to (1) above, wherein the tea extract is a water extract of tea leaves,
(3) The method for deodorizing seaweed according to (1) or (2) above, wherein the seaweed is one selected from the group of green algae, brown algae and red algae,
(4) The method for deodorizing seaweeds according to the above (3), wherein the green algae is one selected from the group consisting of Anaaaosa, human rush, Susioonori, Usubaaoori, Boaonori, Mir and Iwazuta.
(5) The seaweed according to (3) above, wherein the brown algae is one selected from the group consisting of wakame, macomb, hosocomb, resilib, ishimozuku, okinawa mozuku, hijiki, arame, hondawala, matsumo, havanori and kajime Deodorization method,
(6) The method for deodorizing seaweeds according to (3) above, wherein the red algae is one selected from the group consisting of Ogonori, Tosakanori, Suginori, Asakusanori, Susabiori, Tengusa, Funori, Tsunomata, Giraffe, and Egonori.
(7) Seaweed that has been deodorized by the deodorization method according to any one of (1) to (6) above,
(8) A food containing seaweed according to (7) above,
About.

  The deodorizing method of the present invention can easily and efficiently remove or reduce the inherent odor possessed by seaweeds. This method can easily and efficiently remove the smell of seaweed, does not adversely affect the color, umami, and shape of seaweed, such as catechins, polyphenols, flavonoids, theanine, amino acids, etc. By attaching a health improving substance, it is possible to improve the preservation of seaweeds. Further, since the tea leaf extract is used to deodorize, the seaweed deodorized by the deodorization method of the present invention can be used as a safe food. Moreover, the seaweed of this invention can be used and the food and drink which are easy to eat can be provided for anyone including the child with a biased preference. Since the seaweed odor is removed or reduced, the seaweed of the present invention does not impair the flavor of other foods, and therefore can be blended or combined with various foods.

  Hereinafter, the present invention will be described in detail.

  The present invention relates to a method for deodorizing seaweed, which comprises contacting seaweed with a tea extract and then separating the seaweed and tea extract to obtain seaweed.

  The tea that is the raw material of the tea extract used in the present invention is not particularly limited. For example, non-fermented tea (green tea) such as Sencha, Bancha, Houjicha, Genmaicha, Gyokuro, Matcha or Guricha Alternatively, fermented tea such as white tea, yellow tea, blue tea (Oolong tea), black tea or black tea may be used. In the present invention, non-fermented tea (green tea) is preferably used. Moreover, although any site | parts, such as a leaf, a petiole, a leaf stem, and a stem, can be used as tea, a leaf is preferable. When the tea is used as a raw material for the extract, the above-described tea may be used as it is, or the tea may be used by pulverizing, cutting, chopping, or the like if necessary. In the present invention, the tea extract preferably refers to an extract of the tea water or / and lower alcohol.

  As the extraction solvent used in the present invention, water, a lower alcohol, or a lower alcohol-containing aqueous solution can be preferably used. Here, the water may be cold water, warm water or hot water. If desired, a saline solution can be used. When using a salt solution, the density | concentration of the salt in a salt solution is about 0.5-10 mass% normally, Preferably it is about 1-3 mass%. Examples of the lower alcohol include alcohols having 1 to 4 carbon atoms (for example, methanol, ethanol, propanol, butanol and the like). It is preferable to use an ethanol aqueous solution. It is important that the concentration of the lower alcohol in the aqueous solution is a concentration at which an extract effective for deodorization can be obtained. Specifically, the concentration of the lower alcohol in the lower alcohol aqueous solution is usually about 10 to 100 volumes. %, Preferably about 30-80% by volume. In these, hot water (about 80-100 degreeC) is preferable as an extraction solvent.

  The extraction method with the solvent of tea used as a raw material in the present invention is not particularly limited, and the extraction is performed by bringing the solvent into contact with the tea. Extraction may be performed by immersing tea in a solvent, or by gently stirring tea in a solvent. Extraction modes such as heating under reflux and immersion extraction can be appropriately set as desired according to known means. The amount of tea in the solvent varies depending on the type of solvent and the type of tea, but is usually about 0.1 to 4 g, preferably about 0.5 to 2 g as dry tea leaves with respect to about 1000 mL of the solvent. If the tea leaf is less than 0.1 g, the deodorizing effect is not sufficiently exhibited, and if the tea leaf exceeds 5 g, the astringency of the tea leaf shifts to seaweed, which is not preferable. Extraction may be performed at room temperature or under heating. The extraction temperature is not particularly limited, but is preferably not higher than the boiling point of the solvent in operation. The time required for extraction depends on the type of tea, temperature conditions and extraction method, but is usually about 1 minute to 48 hours, preferably about 1 minute to 12 hours, and more preferably about 1 minute to 1 hour. is there.

According to the present invention, after the extraction, according to a method known per se, for example, the above-described tea leaves as the extraction raw material are separated from the extract. As the separation means, known means may be used, and examples thereof include centrifugation and filtration. In the present invention, the tea extract may be used as it is for the deodorization of seaweed, or the concentrate of the tea extract may be used for the deodorization of seaweed by diluting or dissolving the dried solid. Concentration can be performed under normal pressure or reduced pressure. Concentration may reduce the volume of the concentrate to about 10-80% by volume, preferably about 20-50% by volume. The dried product is obtained by evaporating or lyophilizing a solvent from a tea extract containing a component having a deodorizing action under reduced pressure.
Furthermore, the tea extract of the present invention includes a product obtained by further fractionating and purifying the tea extract obtained by the above extraction by, for example, column chromatography. The tea extract obtained in this way is used as an extract after completion of the extraction operation, a concentrate obtained by partially removing the solvent of the extract, or a dried product (including lyophilized product) from which the solvent has been completely removed. be able to. From the viewpoint of storage stability and ease of carrying, a dried product is preferred. The tea extract as referred to in the present invention refers to these extracts, concentrates and dried solids. In the case of a concentrate or a dry product, it is preferable to dilute with water as appropriate when contacting with seaweeds. The tea extract according to the present invention includes a commercially available tea extract and tea extract. In the deodorizing method of the present invention, the tea extract to be contacted with seaweeds, other known compounds having other deodorizing effects such as natural wasabi oil, known compounds used for washing seaweed, and appropriate seasonings ( For example, sodium glutamate, sodium succinate, commercially available seasonings, etc.) may be added as appropriate.

  The seaweed that can be used in the present invention is not particularly limited as long as it is a seaweed that is used for food. Examples of seaweed used for food include green algae, brown algae, and red algae. Examples of green algae include anava osa (Ulva pertusa), human rush (Monostroma uridum) (Euromorpha plentira), euterum urum (En), euterum urum (En), euterum urum (Ermo terum). Can do. The brown algae, seaweed (Undaria pinnatifida), Laminaria japonica (Laminaria japonica), Hosomekonbu (Laminaria religiosa) or Rishirikonbu (Laminaria ochotensis) kelp such as (Laminaria), mozuku such Ishimozuku (Sphaerotrichia divaricata) or Okinawa mozuku (Cladosiphon okamuranus) (Nemacystus decipiens), Hijikia fusiforme, Alame (Eisenia bicyclis), Honda walla (Sargassum fulvellum), Matsumo (Heterochordaria abietina P, et al.) alonia binghamiae) or Kajime (Ecklonia cava). The red algae, Gracilaria (Gracilaria vermiculophylla), meristotheca papulosa (Meristotheca papulosa), Suginori (Chondracanthus tenellus), Asakusanori (Porphyra tenera), Porphyra yezoensis (Porphyra yezoensis), Gelidium (Gelidium amansii), funori (Gloiopeltis complanata), Chondrus (Chondrus ocellatus), giraffe (Euchuma muricatusm), egonori (Campylaphora hypnaeoids), and the like. Among these, brown seaweeds such as wakame, mozuku, kombu (including mekabu and stem wakame) or hijiki are preferably used.

Next, a method for deodorizing seaweeds using the tea extract according to the present invention will be described. As the edible seaweed, either freshly collected from the sea or processed as a salted product can be used. About what was processed as salted goods etc., it is preferable to perform a deodorizing process, after fully washing with water. The edible seaweed may be appropriately cut, and the tea extract according to the present invention may be added to the cut seaweed to deodorize the seaweed. The size of the seaweed is not particularly limited, but the surface area is preferably about 0.1 cm ^{2 to 1} m ² , and when it is 0.1 cm ² or less, the seaweed flavor is transformed into the tea extract by the tea extract treatment. If it is larger than 1 m ² , the contact with the tea extract is complicated. The deodorizing treatment method using the seaweed tea extract is not particularly limited, and is performed by bringing the seaweed into contact with the tea extract. The deodorization treatment may be performed by immersing the seaweed in the tea extract, or may be performed while gently stirring the mixture of the tea extract and the seaweed. The contact time between the seaweed and the tea extract is not generally determined depending on the type of seaweed or the type or form of the tea extract, but is usually about 60 to 360 minutes, preferably about 90 to 180 minutes. If the contact time between the seaweed and the tea extract is less than about 60 minutes, the deodorizing effect of the seaweed is insufficient, and if it exceeds about 360 minutes, the seaweed becomes too soft, and the seaweed after the deodorization treatment The texture of is impaired. After the deodorization treatment, the seaweed is sufficiently washed and drained to obtain seaweed from which the unique odor of the seaweed has been removed or reduced. The temperature at which the seaweed is brought into contact with the tea extract is usually about 0 to 60 ° C., and preferably at room temperature. Separation of seaweed and tea extract can be performed by means known per se (eg, centrifugation, separation, colander separation, etc.). After the separation, the contact-treated seaweed may be washed with water. The seaweed may be washed or drained by a known method. The deodorized seaweed may be eaten raw or processed, for example, as dried seaweed, and can be suitably cooked in boiled or retort seasoned products. Furthermore, by adding and blending deodorized seaweed into foods with high calorie content such as fats and oils, such as sponge cakes, cookies, other confectionery, meat loaf and other meat products, the uniqueness of seaweed The deodorized seaweed according to the present invention can be suitably used as a food having characteristics such as low calorie with reduced odor, adsorption of organic matter in the intestine, and increased bowel movement.

〔Example〕
Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.

(1) Commercially available sencha, 0.1 g, 0.5 g, 1.0 g, 2.0 g, and 5.0 g were collected, and each sencha sample was immersed in 1000 mL of hot water at 95 ° C. for 10 minutes. Thereafter, tea leaves in the tea extract were filtered off and cooled to obtain each tea extract.
(2) A commercially available tea extract (trade name: Sencha Concentrate MS-10, manufactured by Meiyo Co., Ltd.) is diluted with tap water, and the concentration of Sencha Concentrate MS-10 in the aqueous solution is 0.05 volume. %, 0.1% by volume, 0.5% by volume, 1.0% by volume and 2.0% by volume of tea extract aqueous solution were prepared.

The deodorized treatment was performed for 180 minutes at room temperature while immersing 150 g of the cut blanched salted stalk wakame in 10 L of each concentration of sencha extract obtained in Example 1, (1) and stirring occasionally. After the deodorization treatment, it was washed thoroughly with running water, drained with a colander, and the sensory evaluation was performed by 10 panelists regarding the smell, flavor, astringency and bitterness of the deodorized stalk wakame. The results are shown in Table 1. The sensory evaluation was performed based on the following contents.
Odor: Smell felt when sniffing the smell of seaweed from the nose. ○: No unpleasant odor of seaweed.
Δ: A slight unpleasant odor of seaweed remains.
×: Unpleasant odor of seaweed is strong.
Flavor: Flavor felt when eating stem seaweed ○: No unpleasant odor of seaweed.
Δ: A slight unpleasant odor of seaweed remains.
×: Unpleasant odor of seaweed is strong.
Astringency and bitterness: Astringency and bitterness of tea felt when eating stem wakame ○: No astringency or bitterness.
Δ: A little bitter or bitter.
X: There is astringency and bitterness.

Instead of the extract using the commercially available sencha obtained in Example 1, (1), the commercially available tea extract obtained in Example 1, (2) (trade name: Sencha concentrated liquid MS-10, Co., Ltd.) The same procedure as in Example 2 was performed, except that each concentration of tea extract aqueous solution prepared from Mameyo) was used and 90 minutes was adopted as the deodorization time. The results are shown in Table 2. In addition, sensory evaluation was performed based on the content described in Example 2.

Thawed salt-boiled stalk wakame, 500 g each of the stalk wakame, the concentration of commercially available tea extract (Menba Co., Ltd., Sencha concentrated liquid MS-10) has a concentration of 0.05%, 0.1%, 2% and 5%. It was immersed for 90 minutes in an aqueous solution of each concentration of 5 L prepared by diluting with tap water, and deodorizing treatment was performed with occasional stirring. The deodorized stem wakame was thoroughly washed with water and drained. Each stem wakame that had been dipped in an aqueous solution of each concentration, drained after deodorization treatment, was soaked in 300 mL of sweet vinegar seasoning solution at 10 ° C. for 15 hours, and then the excess seasoning solution was cut off to produce stalk wakame sweet pickled sweet vinegar. . Here, as a seasoning liquid, sugar 300 g, vinegar 250 g, salt 30 g, seasoning 20 g, soy sauce 10 g, and water 400 g were prepared, and the prepared sweet vinegar seasoning liquid was used. Ten panelists performed sensory evaluation on the smell, flavor, astringency, and bitterness of the obtained stem wakame sweetened with vinegar. The evaluation results are shown in Table 3. In addition, sensory evaluation was performed based on the evaluation content described in Example 2. However, the result of the sensory evaluation was-because there was no smell or flavor of the stalk wakame deodorized using a 5% strength aqueous solution (Test No. 17).

The deodorizing method of the present invention is useful for deodorizing edible seaweed. The seaweed deodorized by the deodorizing method of the present invention is useful as a safe food.

Claims (6)

  A method for deodorizing seaweed, comprising contacting seaweed with a tea extract and then separating the seaweed and tea extract to obtain seaweed.   The deodorizing method according to claim 1, wherein the tea extract is a water extract of tea leaves.   The seaweed deodorization method according to claim 1 or 2, wherein the seaweed is one selected from the group of green algae, brown algae and red algae.   The method for deodorizing seaweeds according to claim 3, wherein the green algae is one selected from the group consisting of Anaaaosa, Hitoegusa, Sueaonori, Usubaaoori, Bowuaonori, Mir and Iwazuta.   4. The method of deodorizing seaweeds according to claim 3, wherein the brown algae is one selected from the group of wakame, macomb, hoso-comb, resilience, ishimozuku, okinawa mozuku, hijiki, alame, hondawala, matsumo, havanori and kajime.   4. The method for deodorizing seaweeds according to claim 3, wherein the red algae is one selected from the group consisting of ogonori, tosakanori, sugi nori, asakusa nori, susabinori, tengusa, funori, tsunomata, giraffe, and egonori.