JP7274251B2 - Cotney powder product manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a cottonney powder (powder) product used as a raw material for garnishes for sashimi, salads and other processed foods, or products containing seaweed cottonney components such as medicines.

A mixture of either raw material powder of paste food (including grain powder, milled konjac flour, and bean powder) or ground fish meat and dry powder of eucheuma muricatum is kneaded into a paste food shape and cooked. A kneaded food has been conventionally known (see, for example, Patent Document 1).
In addition, there is a conventional method for producing processed seaweed food that makes it possible to produce processed seaweed food that is vivid in color and highly palatable by using a paste containing physically pulverized microparticles of seaweed such as Eucheuma muricatum. known (see, for example, Patent Document 2).

JP 2011-177097 A JP 2015-53875 A

When garnishes of sashimi, salads and other processed foods, or products containing seaweed components such as medicines are commercialized using conventional seaweed processing methods, the cost is extremely high due to the high price of these seaweeds. There is
An object of the present invention is to solve the above problems by using cottonney, which is a seaweed that is extremely inexpensive compared to wakame seaweed, mekabu, kelp, red mokumoku, eucheuma muricatum, and the like.

In order to achieve the above object, the present invention provides a water-washing and salting step of washing the rehydrated dried or raw cottonney product with water to remove the salt content, and rough cutting in which the washed and salt-treated cottonney is roughly cut with a rough cutting machine. A coarse pulverization step of coarsely pulverizing the coarsely cut cottonney with a coarse pulverizer, and pulverizing the coarsely pulverized cottonney into fine particles using a microparticle-forming dry pulverizer to convert the cottonney into a water-soluble powder. a dry pulverization step, a residue treatment step of sieving the finely divided cottonney powder to remove the residue, and a bagging step of packing the residue-removed cottonney powder into a bag. .
Further, the present invention is characterized in that the dry pulverization step is performed at a temperature in the range of 30°C to 50°C.

The present invention provides a low-cost cottonney powder product that has a high content of cottony nutrients and water solubility and is used as a raw material for processed foods with high nutritional value derived from seaweed and processed products containing components derived from seaweed. It can be provided at low cost.

It is block explanatory drawing which shows the manufacturing process which concerns on this invention. FIG. 3 is an explanatory diagram showing a usage example of the cotton knee powder product. It is a cross-sectional explanatory view of a cotton knee powder product.

The manufacturing process of the cottony powder (powder) product of the present invention will be described below with reference to FIG.
In the present invention, Indonesian seaweed (red algae) "Cottonii" (scientific name: Kappaphycus cottonii) is used as the original algae.
Cottonney is a seaweed belonging to the genus Kappaphycus, and contains many elements such as minerals, carbohydrates, vitamins and amino acids, as well as carrageenan, which is an anionic polymer compound. The carrageenan is an elastic polymer that forms a double helix structure and is entangled with each other, which forms a gel at room temperature. , and is used as a stabilizer.

First, the dried cotton knee is rehydrated (rehydrated step 1). It should be noted that rehydration is to restore the original state by adding moisture from the dried state.
Next, the water-rehydrated cotton knee is washed with water (washing step 2), and further exposed to water to remove salt content (salting step 3).
Next, the cotton is roughly cut using a rough cutting machine (rough cutting step 4).
Next, the coarsely cut cottonney is coarsely pulverized using a coarse pulverizer (coarse pulverization step 5 ), and further, the cottonney is water-soluble at a drying temperature of 30°C to 50°C using a finely divided dry pulverizer. Dry pulverization to obtain a powder (powder) is performed (dry pulverization step 6).

Next, the finished cottony powder (powder) is sieved to treat the residue of the powder (residue treatment step 26). As shown in FIG. 3, a predetermined amount of the cotney powder 1 (powder) after the residue treatment is packed in a vinyl bag 22 for packaging (bagging step 8) and stored as a powder product.
It should be noted that the powdering of the cottonney does not have to be from the dried product of the cottonney, but the raw cottonney is washed with water (water washing step 1), subjected to salt treatment (salinization step 3), and then machined (food crusher). Rough cutting (rough cutting step 4) is performed. Further, the cottonney is coarsely pulverized using a coarse pulverizer such as a food mixer (coarse pulverization step 5). Further, dry pulverization at a drying temperature of 30° C. to 50° C. (dry pulverization step 6) and residue treatment of cottonney powder (residue treatment step 7) can be performed to obtain a cottonney powder product. In the above process, micronization using a micronization dry pulverizer in a non-high temperature dry temperature state of 30 ° C to 50 ° C is made into a water-soluble powder (powder) efficiently without damaging the nutritional ingredients. ), and this water-solubility eliminates the need for a boiling process when manufacturing processed foods made from cotton. The cottonney powder produced by the above process does not change the original color of the seaweed, and the nutrients are not scattered.

A process for producing garnishes for cooking, such as garnishes for sashimi and salads, using the produced cottonseed powder will be described with reference to FIG.
First, a predetermined amount of cotton powder 9 is rehydrated (rehydrated step 10). When rehydrating the dry powder cotton, for example, approximately four times the volume of dry powder cotton is used. That is, about 20 liters of liquid algae is completed from 4 liters of dry powder.
Next, an appropriate amount of cooling water is added to the cotton powder (cooling water adding step 11).
Next, an aqueous solution of Na (sodium) alginate (paste material) is mixed with the liquid cotton to which cooling water has been added, and the liquid cotton is made into a mixed gel liquid (gelation step 12).

Next, using a food processing machine for extrusion molding, the mixed gel liquid is extruded into a rod shape to extract the product (extrusion extraction step 13).
Next, the rod-shaped product (tsuma) is poured into coagulating water containing a coagulant (calcium chloride Ca) to coagulate the product (product coagulating step 14).
Next, the product is exposed to water, alcohol (fermented alcohol) is added to the water, and alcohol sterilization is performed (alcohol sterilization step 15).

Next, the product is drained (draining step 16), and the taste and visual inspection of the product are performed (flavor and visual inspection step 17).
Next, the product is inspected for metal (metal inspection step 18), and weighed and bagged (measured and bagged step 19).
Next, the product is packed in an outer box (outer box packing step 20), and the product in the outer box is stored in a refrigerator (refrigerated storage step 21), completing the entire manufacturing process of cottony processed food.

Since water-soluble cottonseed powder is used in the above-mentioned processed food manufacturing process, the step of boiling out the liquid cottonseed, which is usually required, can be omitted, and a high yield can be achieved.
The main raw material of this product is an extract extracted from cottonseed. Taking advantage of the characteristics of the plant fiber contained in this extract, it is molded into a rod shape and served as a garnish for sashimi or salad. This extract contains a lot of vegetable fiber polysaccharide carrageenan, glucomannan (neutral polysaccharide), kelp brown algae extract vegetable fiber polysaccharide, alginic acid and calcium salt, and is non-caloric and safe. It is a good food.

In addition, no specific allergenic ingredients are used in the manufacturing process, and this product does not require any labeling regarding allergies.
In cottonney, which is a seaweed, polysaccharides such as agarose, alginic acid, carrageenan, and fucoidan, which are water-soluble plant fibers, form minerals and salts in the seawater in the cell walls and exist in an insoluble jelly state. This product is made by extracting the polysaccharides of this plant fiber and making use of its characteristics to make stick-shaped garnishes for sashimi and salads.

The characteristic of this plant fiber polysaccharide is that increasing the concentration of the polysaccharide in water increases its viscosity and causes it to gel (jellize). The agarose contained in Cottonney is a neutral polysaccharide that easily gels, and has the characteristic of forming a gel at room temperature. thixotropy) and has thickening and stabilizing properties to prevent separation. Cottonney contains a large amount of K (kappa) carrageenan, and this K (kappa) carrageenan has the characteristic of forming a hard and strong gel, and when used in combination with glucomannan, it forms an elastic gel with little syneresis.

Alginic acid contained in brown algae is replaced with water-soluble sodium alginate, and when Ca (calcium) ions are added, an unnecessary gel is formed in water. The main raw material of this product is an aqueous solution containing a high concentration of carrageenan, which is a cotton extract. ing.
There are three types of carrageenan as a thickening stabilizer to prevent separation.

K (kappa) forms firm, strong gels and is obtained from the Eucommia genus. Iota forms a soft gel and is obtained from Eucheuma muricatum. Lambda does not gel in water, but forms a soft gel when mixed with protein and is used as a stabilizer in dairy products. It is obtained from the genus Seuginori. Kappa-carrageenan gels even when used in combination with locust veegum, glucomannan, etc., resulting in gels with elasticity and little syneresis.

Sodium alginate obtained from natural brown algae is classified as a designated additive in Japan because it is a salt in which alginic acid and Na ions are combined as additives. Labeling on foods is paste (sodium alginate), and allergy labeling is not required.
The safety of alginic acid and its salts is evaluated by a United Nations agency (JFCFA: FAO/WHO Joint Committee on Food Additives), and the ADI (Acceptable Daily Intake) is "not specified".
Sodium alginate derived from natural seaweed is a safe substance that is not affected by BSE (bovine spongiform encephalopathy) or genetically modified residual pesticides.

1 Water rehydration process 2 Water washing process 3 Salt treatment process 4 Rough cutting process 5 Coarse pulverization process 6 Dry pulverization process 7 Residue treatment process 8 Bagging process 9 Cotney powder (powder)
10 Water rehydration process 11 Cooling water addition process 12 Gelling process 13 Extrusion extraction process 14 Product coagulation process 15 Alcohol sterilization process 16 Draining process 17 Flavor / visual inspection process 18 Metal inspection process 19 Weighing / bagging process 20 Outer box packing process 21 Refrigerator Storage process 22 bags

Claims (3)

A water-washing and salting step of washing the rehydrated dried or raw cottonney product with water and further exposing it to water to remove salt content, a rough cutting step of roughly cutting the washed and salt-treated cottonney with a rough cutting machine, and roughly cutting the cottonney. A coarse pulverization step of coarsely pulverizing the cottonney with a coarse pulverizer, a dry pulverization step of pulverizing the coarsely pulverized cottonney into fine particles using a microparticle-forming dry pulverizer to make the cottonney a water-soluble powder, A method for producing a cottonney powder product, comprising a bagging step of packing water-soluble cottonney powder in a bag. 2. The method for producing a cottonney powder product according to claim 1, wherein the coarsely pulverized cottonney is pulverized into fine particles at a temperature in the range of 30 degrees Celsius to 50 degrees Celsius. 3. The method for manufacturing cottonknee powder products according to claim 1 or 2, wherein the finely divided cottonknee powder is sieved to remove residues.

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