JP6909463B2 - How to process kelp - Google Patents

Description

The present invention relates to a method for producing kelp used for preparing soup stock and a method for producing kelp soup stock .

Kelp has long been used for food, especially for preparing soup stock. The kelp stock is used in a wide range of applications such as soup, noodle soup, hot pot, simmered oden, steamed chawanmushi, and seasoning such as tentsuyu.

It is known that when dried kelp is stored (laid down) for a long period of time under specific conditions after harvesting, the kelp has no unpleasant taste and the original umami taste of kelp is outstanding. Such kelp is generally called aged kelp. Aged kelp made by craftsmen who have the knowledge and skills backed by many years of experience, such as kuraseki kelp, is useful as a high-class product and is mainly wholesaled to high-class restaurants for soup stock preparation.

Aged kelp is stored for a long period of at least 1 year, usually 4 or 5 years, sometimes 10 to 20 years, while controlling humidity, temperature and various other storage conditions to prevent germ contamination and spoilage. It is a precious high-class kelp that is manufactured by. Therefore, while receiving high praise from consumers, the amount of supply is limited, and there are few opportunities for it to be used in daily cooking at home.

As an easy way to make soup stock kelp that can prepare soup stock similar to aged kelp even at home, finely chopped kelp is soaked in sake and then baked in an oven at about 110 ° C for about 1 hour. Is known (Non-Patent Document 1). However, in general households and restaurants, it is desirable to purchase kelp for soup stock that can be used immediately after purchase or soup stock extracted from it as a product, rather than processing the kelp by itself with the above-mentioned labor. ..

The method described in Non-Patent Document 1 has an advantage that the required time can be significantly shortened as compared with the conventional method for producing aged kelp. However, such a production method requires a seasoning called sake and a step of immersing kelp in sake and then baking it, which is disadvantageous in terms of production cost as an industrial production method. In addition, baking in an oven tends to generate a burning odor on the kelp, which may impair the flavor of the kelp.

As described above, there is still a great need for a method capable of industrially producing kelp for soup stock, which is comparable to high-grade kelp, in a simpler and shorter time.

NHK "Gatten!" Website, broadcast on October 12, 2011 "Finally everyone! The mystery of kelp dashi transmitted to Kyoryotei", [on line], January 4, 2017 search, http: // www9 .nhk.or.jp/gatten/articles/20111012/index.html

An object of the present invention is to provide a method capable of industrially preparing high-quality soup stock kelp comparable to aged kelp, which requires a long time of production on a yearly basis, more easily and in a short time. Is what you do.

The present inventors have found that by heat-treating kelp with moist steam at a specific temperature for a very short time, it is possible to produce high-quality soup stock kelp comparable to conventional aged kelp, and complete the following invention. I let you.

(1) A method for producing kelp for soup stock, which comprises a step of heat-treating kelp for 30 seconds to 5 minutes using moist steam at 80 to 130 ° C.
(2) The production method according to (1), wherein the moist steam is superheated steam at 100 ° C. to 130 ° C. containing fine water droplets.
(3) The production method according to (1), wherein the wet steam is high-temperature steam having a temperature of 80 ° C. to less than 100 ° C.
(4) The production method according to any one of (1) to (3), further comprising a step of drying the heat-treated kelp.
(5) A method for producing kelp stock, which comprises a step of heat-treating kelp with moist steam at 80 to 130 ° C. for 30 seconds to 5 minutes, and a step of preparing soup stock from the heat-treated kelp.
(6) The production method according to (5), wherein the moist steam is superheated steam at 100 ° C. to 130 ° C. containing fine water droplets.
(7) The production method according to (5), wherein the wet steam is high-temperature steam having a temperature of 80 ° C. to less than 100 ° C.
(8) The production method according to any one of (5) to (7), further comprising a step of drying the heat-treated kelp.

According to the present invention, a soup stock kelp capable of preparing a high-quality soup stock having a flavor comparable to that of aged kelp can be produced in a very short time of 30 seconds at the shortest. Such kelp for soup stock can be used as it is for food or for preparing soup stock, and can be widely supplied to general households, restaurants, etc., and can also be used for industrial production of kelp soup stock.

A first aspect of the present invention relates to a method for producing kelp for soup stock, which comprises a step of heat-treating kelp with moist steam at 80 to 130 ° C. for 30 seconds to 5 minutes.

In the method according to the first aspect of the present invention, the moist water vapor means water vapor in a state in which water in a liquid state and water in a gaseous state coexist. Suitable wet steam is hot steam at 80 ° C to less than 100 ° C, or superheated steam at 100 ° C to 130 ° C containing fine water droplets. In particular, superheated steam at 105 ° C. to 130 ° C. containing fine water droplets is preferable.

In the high temperature steam of 80 ° C. to less than 100 ° C., a part of steam in a gaseous state is cooled to become fine water droplets. High-temperature steam of 80 ° C. to less than 100 ° C. can be prepared using a commercial steamer, a steam convection oven, or the like.

The superheated steam containing fine water droplets is a gas-liquid two-phase heating medium in which high-temperature fine water droplets are dispersed in the superheated steam. Superheated steam containing fine water droplets is sometimes referred to as aqua gas (registered trademark). For the superheated steam containing fine water droplets, use the aqua gas (registered trademark) generator described in Japanese Patent Application Laid-Open No. 2007-228870, the cooking device "Aquacker" (registered trademark) of Taiyo Seisakusho Co., Ltd., and other devices / devices. , Can be prepared according to their usage manual.

The amount of liquid phase water contained in the moist steam may be such that the kelp can be maintained in a moist state during the heat treatment step. The pressure of the moist steam is not particularly limited, but it is preferable to use normal pressure in order to prevent the kelp from losing its shape.

The heat treatment time of kelp using moist steam may be 30 seconds to 5 minutes. For example, the preferable heat treatment time when using high temperature steam of 80 ° C. to less than 100 ° C. is 1 to 3 minutes, and the preferable heat treatment time when using superheated steam of 100 ° C. to 130 ° C. containing fine water droplets is 30 seconds. It is about 3 minutes, more preferably 30 seconds to 1 minute. If the heat treatment time greatly exceeds 5 minutes, the kelp may become too soft and lose its shape.

In the preferred heat treatment step in the method according to the first aspect of the present invention, kelp is placed in a commercial steamer or a steam convection oven, and high-temperature steam adjusted to 80 ° C. to less than 100 ° C. is guided into the chamber. This is a step of heat-treating kelp for 1 to 5 minutes.

Another preferred heat treatment step in the method according to the first aspect of the present invention is to place kelp in a cooking device that utilizes superheated steam containing fine water droplets, typically the "Aqua Cooker"®. This is a step of introducing aqua gas (registered trademark) adjusted to 105 ° C. to 130 ° C. into the chamber and heat-treating for 30 seconds to 3 minutes.

It is preferable that the kelp is placed in the refrigerator so that the moist steam can come into contact with the whole kelp evenly so that the kelp does not overlap or come into contact with each other, but there may be some overlap or contact.

Examples of the kelp heat-treated by the method according to the first aspect of the present invention include true kelp, Rausu kelp, Rishiri kelp, Hidaka kelp, Naga kelp, Atsushi kelp, Fine kelp, Gagome kelp and the like. be able to. A particularly preferable kelp is true kelp. The kelp may be used alone or in combination of two or more. In the present invention, kelp is used, which is landed, mechanically dried using a drying device, dried in the sun or other methods, and cut into an appropriate size.

Since the kelp after heat treatment with moist steam is in a moist state, it is preferable to dry it by an appropriate method in consideration of the time and effort of subsequent storage and distribution. That is, the method according to the first aspect of the present invention preferably further includes a step of drying the heat-treated kelp. Examples of the drying method applicable to the present invention include shade drying, sun drying, cold air drying using a drying device, hot air drying, and the like, and warm air drying using a drying device is particularly preferable.

In the method according to the first aspect of the present invention, the flavor of kelp for soup stock can be adjusted by setting the temperature and time of the heat treatment in any combination. For example, the soup stock kelp obtained by heat-treating kelp with high-temperature steam at 80 ° C. for 5 minutes is almost the same as the soup stock prepared from the aged kelp prepared by the conventional method for 5 years under the same conditions. It is a good quality kelp that receives the same sensual evaluation. The soup stock kelp obtained by heat-treating kelp at 125 ° C. or 130 ° C. with Aquagas (registered trademark) for 3 minutes is a kelp that receives a higher sensory evaluation than aged kelp.

As described above, the method according to the first aspect of the present invention modifies the flavor of kelp before treatment by using moist steam and heat-treating for a short time that is incomparable to the conventional aging time of the year. be able to. Therefore, the method according to the first aspect of the present invention can also be expressed as a method for modifying the flavor of kelp, which comprises a step of heat-treating kelp with moist steam at 80 to 130 ° C. for 30 seconds to 5 minutes.

A second aspect of the present invention relates to a method for producing kelp stock, which comprises a step of heat-treating kelp with moist steam at 80 to 130 ° C. for 30 seconds to 5 minutes, and a step of preparing broth from the heat-treated kelp. Here, the meaning of each term and the conditions of heat treatment temperature and time are as described in the first aspect of the present invention.

As a means for preparing soup stock from kelp in the method according to the second aspect of the present invention, the soup stock is extracted by immersing the heat-treated kelp or a dried product thereof or a powder thereof in an appropriate solvent such as water or hot water. Can be mentioned first. The detailed treatment conditions in this case may be appropriately set according to the conventional so-called kelp stock preparation method. In addition, the soup stock may be further concentrated or dried in the form of a concentrated liquid or a dry powder. Further, the heat-treated kelp or a dried product thereof may be finely cut or powdered and used as it is as the soup stock, and the preparation of such a cut product or powdered product is also an embodiment of the embodiment of the present invention in which the soup stock is prepared from the kelp. It is one.

The present invention will be described in more detail with reference to the following examples.

<Example 1>
Approximately 3.0 kg of dried kelp landed in Hakodate City was dried using a kelp drying device and cut to a length of approximately 12.5 cm. "(Taiyo Seisakusho Co., Ltd.) put it in the warehouse. The dried kelp was placed in the apparatus chamber after sufficient preheating at the set temperature of 125 ° C. for 1 minute or 3 minutes, and the kelp was heat-treated. Immediately after a predetermined time, the kelp was taken out from the refrigerator and cooled, and then dried with warm air using a shelf-type drying device to obtain kelp for soup stock. Further, the treatment was carried out under the same conditions except that the set temperature was changed to 130 ° C. to obtain kelp for soup stock.

<Example 2>
1.5 kg of the cut dried kelp of Example 1 was placed in a steam convection oven (manufactured by Maruzen Co., Ltd.). In the steam mode, the temperature inside the chamber was set to 80 ° C. and the amount of steam was high, and high-temperature steam was guided into the chamber for 1 minute or 5 minutes to heat-treat the kelp. Immediately after a predetermined time, the refrigerator was opened, the kelp was taken out and cooled, and the kelp was dried with warm air using a shelf-type drying device to obtain kelp for soup stock.

<Test example>
Unprocessed kelp without heat treatment, 6 kinds of kelp for soup stock prepared in Examples 1 and 2, and 8 g each of commercially available aged kelp (aged for 5 years) in 400 mL of warm water at 60 ° C. for 60 minutes. It was soaked and the soup stock was extracted. After the soup stock was extracted, the kelp was immediately taken out and cooled to 40 ° C. to prepare an evaluation sample.

Sensory evaluation was performed on 10 panelists according to the 6 items and evaluation criteria shown in Table 1.

Table 2 shows the results of the relative comparative evaluation of each kelp stock when the evaluation of each item for the kelp stock from unprocessed kelp was set to 3 (normal).

All of the kelp processed by the method of the present invention received an evaluation comparable to that of aged kelp, except for the item of complexity. In particular, kelp heat-treated with Aquagas (registered trademark) received higher evaluation than aged kelp in terms of taste strength, flavor, taste, stickiness and color.

Claims (4)

A method for producing kelp for soup stock, which comprises a step of heat-treating kelp for 30 seconds to 5 minutes using superheated steam at 105 to 130 ° C. containing fine water droplets. Further comprising, a manufacturing method of claim 1 the step of drying the heat-treated kelp. A method for producing kelp stock, which comprises a step of heat-treating kelp with superheated steam at 105 to 130 ° C. containing fine water droplets for 30 seconds to 5 minutes, and a step of preparing soup stock from the heat-treated kelp. The production method according to claim 3, further comprising a step of drying the heat-treated kelp.