JPH04108365A - Pickled gelidium jelly and similar food thereof - Google Patents

Abstract

PURPOSE:To obtain a natural food of new type by permeating gelidium jelly approximately uniformly blended with seaweeds and an ingredient such as vegetable with a seasoning solution or a seasoned agar solution with an ingredient to give gelidium jelly. CONSTITUTION:AKATOSAKA or green laver alone or a proper combination thereof is used as the sea weeds besides WAKAME seaweed. Flowers of chrysanthemum, etc., of the season are preferable as a vegetable. The above-mentioned ingredient is properly treated in a sol forming stage of agar solution obtained from raw seaweed and added to gelidium jelly. Gelidium jelly is approximately uniformly blended with the seaweed and the ingredient while stirring, cooled, gelatinized and formed into a ribbon state. Optionally gelidium jelly containing the ingredients is preserved with a seasoning solution prepared by combining properly seasonings to give a product. Or an extracted solution of agar-agar or an agar solution mixed with a seasoning solution is blended with an ingredient, gelatinized and formed to give a product similar to the product.

Description

[Detailed Description of the Invention] (Purpose of the Invention) This invention relates to a new type of tokoroten (shinta), which can be eaten directly as a pickle without adding flavor to the food when eating. Furthermore, the present invention aims to provide a novel tocoroten whose nutritional value is enhanced.

(Prior art) Tokoroten, which is unique to Japan and is mainly used as a summer food, is a sun-dried red algae called Tokorobuto (known as Kokorobuto), as can be understood from the character ``Shinta''.
After boiling, the residue is removed to leave only agar, which is then cooled to gel, and then poked to form a string.
Alternatively, after extracting agar from Tokoroten grass in the same manner, the so-called agar formed by freeze-drying is returned to water and boiled to make agar liquid,
It is a truly natural food in the form of jelly, made by cooling it to gel, then poking it into strings, and then pouring soy sauce or vinegar on it, and adding mustard or green nori. It is something that is eaten.

There was a time when each household would make and eat tokoroten on their own, but at some point it began to be sold in bags as a ready-made food, just like tofu.
Nowadays, seasoning liquids are packaged in cup-like containers, each with the necessary seasoning liquid and mustard, etc., in small bags, and are sold at supermarkets and other mass retailers. As a result of being crystallized, at any time,
Now you can easily enjoy it anywhere.

This is the so-called traditional way of eating Tokoroten, that is, the way of eating it by pouring seasoning liquid on it, but it is a snack-like Tokoroten that has been simplified to the ultimate form, and has been adapted to modern eating habits. Although it will be evaluated as a reasonably suitable natural food, in terms of further increasing the demand for Tokoroten and expanding consumption, it is necessary to reconsider Tokoroten itself as an ingredient. If food is rare and rich in natural colors, it is necessary to provide a new type of food that can meet the needs of gourmet-oriented consumers who are willing to spare time and money.

Against this background, we started developing and researching a new type of Tokoroten, and discovered that it is originally a natural food with a unique texture and texture, and is also a fibrous food that is said to be good for health. By taking advantage of the properties of tokoroten, we have succeeded in creating tokoroten that can be eaten with a texture unlike previous tokoroten, so to speak, as a pickle.

(Structure of the Invention) The present invention is characterized in that a seasoning liquid is infiltrated from the outside by osmotic pressure into a tokoroten containing ingredients, which are made by mixing seaweed such as wakame and vegetables such as chrysanthemum almost homogeneously. It is pickled tokoroten.

In addition to wakame seaweed, seaweeds such as red crest, kelp, lettuce, seaweed, and green nori can be used alone or in appropriate combinations, and should be washed and cut as appropriate, and then boiled if necessary. .

As for vegetables, seasonal and colorful ones such as chrysanthemums are desirable, but other nutritionally advantageous materials, aromatic materials, condiment materials, etc. may also be used depending on the circumstances. They may be selected singly or in combination, and are used after removing the bitterness and subjecting the vegetables of the selected color to necessary pretreatment.

Tokoroten mixed with the above ingredients is made by boiling the sun-dried red algae seaweed Tokorotengusa to remove the scum and leaving only agar, and then adding the above ingredients while maintaining that temperature. After stirring thoroughly, the mixture is gradually cooled to gel, and then pierced into a string shape.
Alternatively, after extracting agar from Tokoroten grass in the same manner, the above-mentioned ingredients are added to the solization stage in which the image-side agar formed by freeze-drying is returned to water and boiled, and stirred well. However, it is up to you whether you want to use Tokoroten, which is made into a string by forming an almost homogeneous agar solution with the ingredients mixed in, then cooling it to gel, and then punching it into a string shape. In order to improve the performance, it is desirable to adopt the former.

There are no particular restrictions on the ingredients of the liquid, and just like other pickles, you can use a combination of seasonings as appropriate depending on your taste. Alternatively, it is made to have an optimal concentration depending on the mixing ratio of the ingredients to the tokoroten.

The most efficient way to infiltrate flavored liquid into the tokoroten from the outside using osmotic pressure is to form the flavored liquid by pouring the tokoroten into the liquid. However, in some cases, the liquid and the tokoroten with ingredients are kept separate until they are sealed in the packaging container, and then they are combined at the sealing stage, shipped, transported, and displayed on store shelves. It is also possible to adopt a means that is inserted in between.

Hereinafter, specific examples thereof will be explained.

(Example 1) This example is one of the most desirable cases where the taste is mainly salty.

First, the blending ratio of seaweed such as wakame, vegetables, etc. mixed in tokoroten with tokoroten is as follows.

Tokoroten 85 (parts by weight) Wakame 10 Chrysanthemum 3 Red Tosaka 2 On the other hand, the components of the liquid and their blending ratio for flavoring that permeates the Tokoroten with ingredients are salt.
4 (parts by weight) Water 57 Caster sugar 3 Vinegar 30 Seasoning 2 Amino acid solution 1 The seasoning prepared as described above is made by soaking 2,100 parts by weight of tokorochi (tokorochi) with fillings in about 88 parts by weight of the liquid for about 24 hours. After filling, a predetermined amount of the pickled liquid is sealed in an appropriate container together with the liquid. Regarding the liquid flavored pickles sealed in the container, should you use the liquid flavored pickles used for pickling as is, or should you throw them away and use liquid for new flavored pickles? is free.

In contrast to tokoroten pickles with ingredients formed in this way, maizuke, which is flavored in advance at the tokoroten manufacturing stage, is also in the category of tokoroten that can be eaten as is, and the above-mentioned tokoroten pickles with ingredients. is similar to and is included in this invention.

(Other related inventions) That is, seaweeds such as wakame, chrysanthemums and other vegetables, etc.
An appropriate amount of seasoning is mixed into Amanita liquid or agar liquid to which liquid has been added, and the seasoning with ingredients formed by cooling and gelling is called Tokoroten.

The seaweeds and vegetables used are basically the same as those of this invention described above, but pickling does not go through the process of soaking, and pickling is made by mixing Amanita liquid or agar liquid with a liquid in a sol state. Since the seaweeds and vegetables are mixed at a predetermined temperature to maintain the temperature, there is a risk that the flavor and color of each seaweed and vegetable may change depending on the type, as the seaweeds and vegetables are partially boiled and dyed. However, these points should be taken into consideration when deciding on the types of seaweed and vegetables to be used.

As in the above example, there is no problem in using either Amanita liquid or agar liquid for Tokoroten, but unlike in the above example, the flavor added to the liquid is different from that in the above example, as the whole liquid is simmered uniformly. Since the flavoring is done through the following process, the flavoring mentioned above needs to be a little lighter than the liquid.

(Function and Effect) The pickled tokoroten of the present invention and its similar products having the above-mentioned configuration are different from traditional tokoroten to date. Because it can be eaten as is, it is an extremely convenient natural food compared to traditional tokoroten.

In particular, in the case of tokoroten pickles, where the seasoning is made by penetrating the liquid into the inside of the tokoroten using osmotic pressure, the ingredients can be mixed into the tokoroten almost naturally without any special cooking, so the flavor of the ingredients, The color, etc. does not change, and when eaten, the seasoning liquid permeates the entire tokoroten and plays the role of a seasoning liquid when tasting the ingredients, making it even more delicious to eat. Therefore, in terms of nutritional value, more than 90% of Tokoroten is water, which is almost nothing, but the nutritional value is increased by adding ingredients, and you can enjoy nutritional value while enjoying Tokoroten's unique texture and texture. It is possible to create excellent natural foods that can also play a role. This feature can be said to be an excellent feature that cannot be achieved simply by eating Tokoroten in the traditional way.

In addition, in the case of Tokoroten, the flavoring liquid is mixed in at the stage before gelation, although there is a slight inconvenience in terms of preserving the flavor and color of the material itself as described above, but it is easy to manufacture. It is easy and effective in realizing inexpensive natural foods, and allows many consumers to enjoy a different type of nutritious tokoroten.

As seen from Unegami, this invention has excellent features that could not be achieved with conventional Tokoroten, and will greatly contribute to the expansion of Tokoroten consumption. It is expected that Uke will be accepted as a natural food that can be eaten immediately, almost like a pickle, and will receive high praise.

Claims (1)

[Scope of Claims] 1. A tokoroten pickle made by infiltrating a seasoning liquid from the outside using osmotic pressure into a tokoroten tokoroten containing a substantially homogeneous mixture of seaweed such as wakame and other vegetables such as chrysanthemums. 2. Seasoned tokoroten with ingredients, which is formed by mixing seaweed such as wakame, chrysanthemum, and other vegetables in Amanita liquid or agar liquid to which an appropriate amount of seasoning liquid has been added, and cooling and gelling the mixture.