JPH04121172A - Preparation of seaweed plain dish - Google Patents
Preparation of seaweed plain dishInfo
- Publication number
- JPH04121172A JPH04121172A JP2240964A JP24096490A JPH04121172A JP H04121172 A JPH04121172 A JP H04121172A JP 2240964 A JP2240964 A JP 2240964A JP 24096490 A JP24096490 A JP 24096490A JP H04121172 A JPH04121172 A JP H04121172A
- Authority
- JP
- Japan
- Prior art keywords
- seaweed
- pressure
- experimental example
- tsukudani
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001474374 Blennius Species 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000012046 side dish Nutrition 0.000 claims description 11
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000003086 colorant Substances 0.000 claims description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 229910052751 metal Inorganic materials 0.000 abstract description 2
- 239000002184 metal Substances 0.000 abstract description 2
- 229920003002 synthetic resin Polymers 0.000 abstract description 2
- 239000000057 synthetic resin Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 description 11
- 238000010411 cooking Methods 0.000 description 9
- 239000002994 raw material Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- 235000019645 odor Nutrition 0.000 description 5
- 235000004347 Perilla Nutrition 0.000 description 4
- 244000124853 Perilla frutescens Species 0.000 description 4
- 235000021186 dishes Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000951471 Citrus junos Species 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 3
- 239000004743 Polypropylene Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000005001 laminate film Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 241000989762 Monostroma nitidum Species 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 2
- 241000206608 Pyropia tenera Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002706 hydrostatic effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 229920001778 nylon Polymers 0.000 description 2
- -1 polypropylene Polymers 0.000 description 2
- 241000272517 Anseriformes Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000195628 Chlorophyta Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 235000019501 Lemon oil Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 241001310492 Pectis angustifolia Species 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 241000206613 Pyropia yezoensis Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 210000002390 cell membrane structure Anatomy 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000010501 lemon oil Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920006267 polyester film Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、海藻類を主要原料とする佃煮その他の海藻
惣菜の製造方法に関する。[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for producing tsukudani and other seaweed side dishes using seaweed as the main raw material.
一般に、海藻惣菜は、代表例である佃煮の他、生若布、
もずく等の酢の物、ジャムまたはペースト状の甘味性の
副食品として広（利用されている。In general, seaweed side dishes include, in addition to the typical example of tsukudani, raw wakafu,
It is widely used as a sweet side food in the form of vinegared dishes such as mozuku, jam or paste.
このような海藻惣菜の一般的製造方法としては、醤油、
味鼎、砂糖、食酢その他の調味料と共に原料となる海藻
を煮熟して味濃く煮詰め、その後、袋詰め、缶詰め、び
ん詰め等の包装をしてそのまま低温で流通させるか、さ
らに加熱殺菌（たとえば９０°Ｃ１３０分）した後、流
通させている。Common methods for producing such seaweed dishes include soy sauce,
The raw material seaweed is boiled together with Ajiden, sugar, vinegar, and other seasonings to give it a strong flavor.Then, it is packaged in bags, cans, bottles, etc., and either distributed as is at low temperatures, or it is further heated and sterilized. For example, after heating at 90°C for 130 minutes), it is distributed.
しかし、海藻惣菜は、前記調味料と共に煮熟あるいは加
熱殺菌工程中に、芳香成分や色素が分解しまたは揮散す
るため、海藻特有の香気と色調を著しく損なったものと
なるという問題点がある。However, seaweed side dishes have a problem in that the aromatic components and pigments decompose or volatilize during the boiling or heat sterilization process along with the seasonings, resulting in a product that significantly loses the unique aroma and color tone of seaweed.
また、海藻以外の動植物由来の香気抽出液や色素抽出液
、その他合成着色料や香料を原料に添加した場合でも、
製品である海藻惣菜は、その香気と色調を少なからず失
ったものとなるという問題点もある。In addition, even if aroma extracts or pigment extracts derived from animals or plants other than seaweed, or other synthetic colorants or fragrances are added to the raw materials,
There is also the problem that the product, a seaweed dish, has lost quite a bit of its aroma and color.
この発明は、上記したように、海藻惣菜の製造工程にお
ける煮熟または殺菌のための加熱によって、海藻特有の
香気と色調または添加された香気や色素が損失するとい
う問題点を解決し、原料中に含まれる香気、色調、添加
物の香気、色調を損じることなく調製し、さらに、微生
物による惣菜の腐敗原因となる初発菌数を減少させて、
海藻惣菜を製造することを課題としている。As mentioned above, this invention solves the problem that the unique aroma and color of seaweed or added aromas and pigments are lost due to heating for boiling or sterilization in the manufacturing process of seaweed side dishes. It is prepared without impairing the aroma and color of additives, and it also reduces the initial number of bacteria that cause spoilage of prepared foods due to microorganisms.
The challenge is to produce seaweed side dishes.
上記の課題を解決するため、この発明においては、海藻
および調味料を、圧縮変形可能な密閉容器に収容し、２
，０００〜１０，０００気圧の圧力下、−２０°Ｃ以上
６０’Ｃ未満の温度範囲内で調製するという手段を採用
したのである。In order to solve the above problems, the present invention stores seaweed and seasonings in a compressible airtight container, and
They adopted a method of preparation under a pressure of ,000 to 10,000 atmospheres and within a temperature range of -20°C or more and less than 60'C.
また、香料もしくは色素または両者併用したものを前記
調味料とすることもできる。Further, the seasoning may be a flavoring agent, a coloring agent, or a combination of both.
この発明に係る海藻惣菜の製造方法は、加熱工程を経ず
一２０℃以上６０’Ｃ未満の温度範囲内で、２゜０００
〜１０，０００気圧下の高圧処理によって原料である海
藻を変性させるため、いわゆる蒸れ臭、焦げ臭等の不快
臭の発生は認められず、色素の成分劣化も少ない。また
、密閉容器中での調製が可能となって、香料やｔ１４藻
特有の香気が失なわれず、しかも高圧による殺菌性が顕
著であり、別途、加熱殺菌処理する必要がない。The method for producing seaweed side dishes according to the present invention includes heating at a temperature of 2°,000°C within a temperature range of -20°C or more and less than 60'C without a heating step.
Since the raw material seaweed is denatured by high-pressure treatment at ~10,000 atmospheres, no unpleasant odors such as so-called stuffy odor or burnt odor are observed, and there is little deterioration of pigment components. In addition, it can be prepared in a closed container, so that the fragrance and the aroma peculiar to T14 algae are not lost, and the sterilization properties due to high pressure are remarkable, so there is no need for a separate heat sterilization treatment.
この発明において用いられる海藻は、食用の海藻類なら
ば特に限定されず、またこれらの生のものの他、凍結品
、乾燥品、焙焼したものなど一次加工されたものであっ
てもよい。前記海藻の種類としては、ヒトエグサ、ウス
バアオノリなどの緑藻類、コンブ、ワカメ等の褐藻類、
アマノリ（アサクサノリ、スサビノリ）、オゴノリ等の
紅藻類が例示できる。The seaweed used in this invention is not particularly limited as long as it is an edible seaweed, and in addition to raw seaweed, it may be primarily processed such as frozen, dried, or roasted. Examples of the types of seaweed include green algae such as Hitoegusa and Aonori, brown algae such as kelp and wakame,
Red algae such as Amanori (Asakusanori, Susabi-nori) and Ogonori can be exemplified.
この発明で用いる調味料は、佃煮その他の惣菜の味付け
に必要な醤油、味醗、砂糖、食酢、水飴のほかコーンス
ターチ、ＭＳＧ （グルタミン酸ナトリウム）、キサン
タンガムなどの食品添加剤、また、天然の香料として、
柚子、わさび、梅、しそ、天然の色素として、くちなし
色素、しそ色素などの水溶性色素、クロロフィル、カロ
チノイドなどの脂溶性色素、そのほか合成着色料、香料
などが例示できる。The seasonings used in this invention include soy sauce, mirin, sugar, vinegar, and starch syrup necessary for seasoning tsukudani and other side dishes, as well as food additives such as cornstarch, MSG (monosodium glutamate), and xanthan gum, as well as natural flavorings. ,
Examples of natural pigments include yuzu, wasabi, plum, perilla, water-soluble pigments such as flower pigment and perilla pigment, fat-soluble pigments such as chlorophyll and carotenoids, and other synthetic colorants and fragrances.
圧縮変形可能な密閉容器は、合成樹脂製フィルムや軟質
金属のラミネートフィルムからなる密閉包装用袋が好ま
しく、素材となるフィルムの性質としては、強度な熱接
着性、耐水性のあるものが好ましい、このようなフィル
ムとしては、たとえばポリプロピレンフィルム（ＰＰ）
、ポリエチレンフィルム、ポリ塩化ビニリデンフィルム
、ＰＥＴなどのポリエステルフィルム、アルミニウム箔
、フッ素樹脂フィルムなどを組み合わせた３〜５層のラ
ミネートフィルムが挙げられる。また、容器の形態とし
ては袋状のほか、たとえば両端を閉じたチューブ状のも
のなどであってもよいのはもちろんである。The airtight container that can be compressed and deformed is preferably an airtight packaging bag made of a synthetic resin film or a soft metal laminate film, and the film used as the material preferably has strong thermal adhesion and water resistance. Examples of such films include polypropylene films (PP).
, polyethylene film, polyvinylidene chloride film, polyester film such as PET, aluminum foil, fluororesin film, etc. can be mentioned. Furthermore, the container may, of course, be in the form of a tube with both ends closed, in addition to the bag shape.
この発明の海藻惣菜の調製とは、佃煮のように味濃く原
料内に調味料を浸み込ませる調理のほか、適度に原料と
調味料を馴染ませる程度で、いわゆる和えものに題する
調理も含むものである。The preparation of the seaweed side dish of the present invention includes not only cooking in which seasonings are soaked into the ingredients to create a strong flavor like tsukudani (tsukudani), but also cooking in which the ingredients and seasonings are moderately blended, so-called aemono (aemono). It is something that
上記調製は静水圧加圧処理装置内に水を圧力媒体として
密閉容器を収納し、２．０００〜１０，０００気圧の圧
力で１０〜６０分程度の時間をかけて行なうが、圧力が
２，０００気圧未満の低圧の場合は、海藻類の細胞膜構
造にほとんど変化が起こらず、すなわち調味料が海藻に
浸み込まず、調理としての効果が低くなって適当でない
。また、この場合には、食品の腐敗菌である大腸菌類、
乳酸菌類、カビ類、酵母類等を死滅させることもできな
い。また、１０．０００気圧を越える高圧では、大量の
海藻の調製を行う装置の開発が難しいので実用的でない
。また、実用的で好ましい調製圧力範囲としては４，０
００〜８、０００気圧を例示することができる。The above preparation is carried out by storing a sealed container in a hydrostatic pressure treatment apparatus using water as a pressure medium, and taking about 10 to 60 minutes at a pressure of 2,000 to 10,000 atm. In the case of a low pressure of less than 0,000 atmospheres, almost no change occurs in the cell membrane structure of the seaweed, that is, the seasoning does not penetrate into the seaweed, and the cooking effect becomes low, which is not suitable. In this case, Escherichia coli, which is a food spoilage bacterium,
Nor can it kill lactic acid bacteria, molds, yeast, etc. Furthermore, high pressures exceeding 10,000 atmospheres are not practical because it is difficult to develop equipment for preparing large amounts of seaweed. In addition, the practical and preferable preparation pressure range is 4,0
An example is 00 to 8,000 atmospheres.
また、この発明における調製温度は、−２０℃以上６０
℃未満である。なぜならば、２．０００気圧以上の条件
で一２０℃未満の低温では、圧力媒体として使用する水
や海藻の細胞質内外の水分が氷結するので好ましくなく
、６０°Ｃ以上の高温では、蛋白質が熱変性するので好
ましくないからである。Further, the preparation temperature in this invention is -20°C or higher and 60°C.
less than ℃. This is because, under conditions of 2,000 atmospheres or more, low temperatures below -20°C are unfavorable because the water used as a pressure medium and the moisture inside and outside the cytoplasm of seaweed will freeze, while at high temperatures of 60°C or above, protein This is because it is undesirable because it denatures.
以下に実験例を示す。An experimental example is shown below.
実験例Ｉ
ＰＥＴ、ナイロン（ＰＡ）、ＰＰの三層構造（フィルム
厚Ｌｏｏｍ）のラミネートフィルムからなる袋（内容量
５０ｍ１ ）に、乾燥アマノリ３．５ｇ、醤油２０−１
、砂糖３ｇ、水飴７ｇ、コーンスターチ０．２ ｇ、Ｍ
ＳＧＯ，１ｇ、キサンタンガム０．２ｇ、水２０ｍ１を
入れて内部の空気を抜いて熱シールによって密封し、静
水圧加圧装置に収容して、２２°Ｃ１４，０００気圧下
で２０分間加圧調理し、海苔佃煮を得た。Experimental Example I 3.5 g of dried seaweed and 20-1 soy sauce were placed in a bag (inner capacity 50 m1) made of a laminate film with a three-layer structure (film thickness Loom) of PET, nylon (PA), and PP.
, sugar 3g, starch syrup 7g, cornstarch 0.2g, M
Add 1g of SGO, 0.2g of xanthan gum, and 20ml of water, remove the air inside, seal with a heat seal, place in a hydrostatic pressurizer, and pressure cook at 22°C and 14,000 atm for 20 minutes. , I got seaweed tsukudani.
このようにして得た海苔佃煮をサンプルとして、成人男
女各ｌＯ名による味覚、視覚および臭覚による官能テス
トを行なった結果、全員からアマノリ特有の臭気が全く
失われず、非常に美味であるとの評価を得た。また、得
られた海苔佃煮は、前記密封された袋内において３０°
Ｃで１箇月保存しても細菌の増殖による腐敗は認められ
ず、前記加圧調理を行なわずに通常の加熱調理で製造さ
れた海苔佃煮が、７日目（３０°Ｃ保存）で細菌の増殖
が認められたのに対し、保存性が良好であった。Using the seaweed tsukudani thus obtained as a sample, a sensory test of taste, sight, and smell was carried out by adult male and female adults. As a result, all of them evaluated that the characteristic odor of seaweed was not lost at all and that it was very delicious. I got it. In addition, the obtained seaweed tsukudani was placed at 30° in the sealed bag.
No spoilage due to bacterial growth was observed even after storage at C for one month, and nori tsukudani produced by normal heating without pressure cooking showed no bacterial growth on the 7th day (stored at 30°C). Although proliferation was observed, storage stability was good.
実験例２
原料の海藻を乾燥ヒトエグサ３．５ｇとし、調味料を味
液２０ｍ＋１、味１１１５ｍｌ、コーンスターチ０．２
ｇ、ＭＳＧｏ、１ｇ、キサンタンガム０゜２ｇ、水１１
ｍ１とする以外は、実験例１と全く同様にして加圧調理
を行ない、海藻佃煮を得た。Experimental Example 2 The raw material seaweed was 3.5 g of dried human extract, and the seasonings were 20 m+1 flavor liquid, 1115 ml flavor, and 0.2 corn starch.
g, MSGo, 1g, xanthan gum 0゜2g, water 11
Seaweed tsukudani was obtained by pressure cooking in exactly the same manner as in Experimental Example 1 except that m1 was used.
実験例１と全く同し条件で官能テストを行なった結果、
ヒトエグサ特有の磯の香りを有し、鮮やかな緑色を呈す
る美味な佃煮であるとの評価を得た。As a result of conducting a sensory test under exactly the same conditions as Experimental Example 1,
It was praised for being a delicious tsukudani with a bright green color and the characteristic seaside aroma of Hitoegusa.
実験例３
原料の海藻を焼きのり３，５ｇとする以外は実験例２と
全く同様にして加圧調理を行ない、焼きのり佃煮を得た
。Experimental Example 3 Pressure cooking was carried out in exactly the same manner as in Experimental Example 2 except that 3.5 g of grilled seaweed was used as the raw material seaweed to obtain grilled seaweed tsukudani.
実験例１と全く同じ条件で官能テストを行なった結果、
焼きのり特有の焙焼臭と鮮やかな緑色を呈した焼きのり
佃煮であるとの評価を得た。As a result of a sensory test conducted under exactly the same conditions as Experimental Example 1,
It was praised for being a grilled seaweed tsukudani that had the characteristic roasted smell of grilled seaweed and a bright green color.
実験例４
調味料（香料）として、柚子フレーバー１ｇを添加し、
水を１９■１とする以外は実験例１と全く同様にして加
圧調理を行ない、海藻佃煮を得た。Experimental Example 4 Added 1 g of yuzu flavor as a seasoning (fragrance),
Seaweed boiled in tsukudani was obtained by pressure cooking in exactly the same manner as in Experimental Example 1 except that the water was changed to 19:1.
実験例１と全く同じ条件で官能テストを行なった結果、
柚子の香気が損われることなく、色調もよい海苔佃煮で
あるとの評価を得た。As a result of a sensory test conducted under exactly the same conditions as Experimental Example 1,
It was praised for being a seaweed tsukudani with a good color tone without losing the aroma of yuzu.
実験例５
ＰＥＴ、ナイロン（ＰＡ） 、ＣＰＰの三層構造（フィ
ルム厚１００Ｉｎｓ）のラミネートフィルムからなる袋
（内容量１００ｍ１）に、乾燥ワカメ３．５ｇ、食酢４
５ｍ１．醤油３０１、砂糖１０ｇ、出し汁（鰹） １５
ｍ１、ＭＳＧｏ、１ｇ、水ｆｏｗｌを入れて内部の空気
を抜いて熱シールによって密封し、２２℃、４０００気
圧で２０分間加圧調理して若布の酢の物を得た。Experimental Example 5 3.5 g of dried seaweed and 4 ml of vinegar were placed in a bag (content capacity: 100 m1) made of a laminate film with a three-layer structure (film thickness: 100 Ins) of PET, nylon (PA), and CPP.
5m1. Soy sauce 301, sugar 10g, dashi stock (bonito) 15
ml, MSGo, 1 g, and water fowl were put therein, the air inside was removed, the mixture was sealed with a heat seal, and the mixture was pressure-cooked at 22° C. and 4,000 atm for 20 minutes to obtain pickled vegetables.
実験例１と全く同じ条件で官能テストを行なった結果、
若布の香りが良く、柔らかい酢の物であるとの評価を得
た。As a result of a sensory test conducted under exactly the same conditions as Experimental Example 1,
It was praised for having a good aroma of young cloth and being a soft vinegared dish.
実験例６
原料の海藻を焼海苔粉末３．５ｇとし、調味料を水飴３
０ｇ、水１５ｍ１．レモンオイル０．１ｇ、レモンエツ
センス０．０５ｇとする以外は、実験例１と全く同様に
して加圧調理を行ない、海苔ジャムを得た。Experimental Example 6 The raw material seaweed was 3.5g of roasted seaweed powder, and the seasoning was 3.5g of starch syrup.
0g, water 15ml1. Pressure cooking was carried out in exactly the same manner as in Experimental Example 1 except that 0.1 g of lemon oil and 0.05 g of lemon essence were used to obtain seaweed jam.
実験例１と全く同じ条件で官能テストを行なった結果、
焼きのり特有の焙焼臭と鮮やかな緑色を呈すると共に、
レモンの香りが充分に残った海苔ジャムであるとの評価
を得た。As a result of a sensory test conducted under exactly the same conditions as Experimental Example 1,
In addition to exhibiting the characteristic roasted odor and bright green color of baked seaweed,
The seaweed jam was praised for having a strong lemon scent.
実験例７
調味料（色素）として、赤しそ色素０．１ｇを添加する
以外は、実験例２と全く同様にして加圧調理を行ない、
海藻佃煮を得た。Experimental Example 7 Pressure cooking was carried out in the same manner as in Experimental Example 2, except that 0.1 g of red perilla pigment was added as a seasoning (pigment).
I got seaweed tsukudani.
実験例１と全（同し条件で官能テストを行なった結果、
赤しその色調が損なわれることなく、色群やかな海苔佃
煮であるとの評価を得た。Experimental example 1 and all (as a result of a sensory test under the same conditions,
It was praised for being a colorful seaweed tsukudani without losing its red perilla color.
なお、実験例２〜実験例７についても、実験例１と同じ
条件（３０℃、１箇月）で保存テストを行なったが、細
菌の増殖による腐敗は全く認められなかった。For Experimental Examples 2 to 7, a storage test was also conducted under the same conditions as Experimental Example 1 (30° C., 1 month), but no spoilage due to bacterial growth was observed.
この発明の海藻惣菜の製造方法は、以上説明したように
加熱工程を経ることなく、密閉容器中で圧力による変性
を行なうので、香気や色調を損じることなく海藻惣菜が
製造でき、しかも高圧による殺菌効果が顕著である。し
たがって、海藻特有の香気と色調が保たれた惣菜を貫味
期間を充分に長くして提供できるという利点があり、産
業上利用価値の高いものであるといえる。As explained above, the method for producing seaweed dishes of the present invention performs denaturation under pressure in a closed container without going through a heating process, so seaweed dishes can be produced without losing aroma or color, and it is sterilized by high pressure. The effect is remarkable. Therefore, it has the advantage of being able to provide a prepared dish that retains the aroma and color characteristic of seaweed with a sufficiently long shelf life, and can be said to have high industrial value.
Claims (2)
収容し、２，０００〜１０，０００気圧の圧力下、−２
０℃以上６０℃未満の温度範囲内で調製する海藻惣菜の
製造方法。(1) Seaweed and seasonings are stored in a compressible airtight container, and under a pressure of 2,000 to 10,000 atmospheres, -2
A method for producing a seaweed side dish prepared within a temperature range of 0°C or higher and lower than 60°C.
料とする請求項１記載の海藻惣菜の製造方法。(2) The method for producing a seaweed side dish according to claim 1, wherein the seasoning is a flavoring agent, a coloring agent, or a combination of both.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2240964A JPH04121172A (en) | 1990-09-10 | 1990-09-10 | Preparation of seaweed plain dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2240964A JPH04121172A (en) | 1990-09-10 | 1990-09-10 | Preparation of seaweed plain dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04121172A true JPH04121172A (en) | 1992-04-22 |
Family
ID=17067276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2240964A Pending JPH04121172A (en) | 1990-09-10 | 1990-09-10 | Preparation of seaweed plain dish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04121172A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0767588A (en) * | 1992-10-01 | 1995-03-14 | Kumamoto Pref Gov | Alga-containing processed food and its production |
| JP6917514B1 (en) * | 2020-10-09 | 2021-08-11 | デリア食品株式会社 | Manufacturing method of packaged food and packaged food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0322965A (en) * | 1989-06-21 | 1991-01-31 | Toppan Printing Co Ltd | Production of food |
-
1990
- 1990-09-10 JP JP2240964A patent/JPH04121172A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0322965A (en) * | 1989-06-21 | 1991-01-31 | Toppan Printing Co Ltd | Production of food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0767588A (en) * | 1992-10-01 | 1995-03-14 | Kumamoto Pref Gov | Alga-containing processed food and its production |
| JP6917514B1 (en) * | 2020-10-09 | 2021-08-11 | デリア食品株式会社 | Manufacturing method of packaged food and packaged food |
| JP2022063091A (en) * | 2020-10-09 | 2022-04-21 | デリア食品株式会社 | Method for producing packed food and packed food |
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