JPH05336931A - Tsukudani of seaweed - Google Patents

Abstract

PURPOSE:To obtain TSUKUDANI (seafood or vegetables boiled in sweetened say sauce) of seaweed having good tooth touch, tongue touch and taste and kept in various state. CONSTITUTION:TSUKUDANI of seaweed is obtained by adding a common salt, soy sauce, a seasoning, an organic acid, a flavor, a coloring agent and others to an aqueous solution of Chondrus yendoi, Rhodoglossum japonicum or Iridaea biloba Miyabe which is a dried product of seaweed belonging to Gilidiales of Florideophyceae.

Description

Detailed Description of the Invention

[0001]

This invention relates to seaweed Tsukudani. The seaweed Tsukudani of the present invention is a paste obtained by combining sugars, salt, calcium salt, soy sauce, mirin, organic acid, seasonings, flavors, colorants, etc. in the dried product of seaweed belonging to the red alga Suginotori family, It is a gel or sheet of seaweed Tsukudani.

[0002]

2. Description of the Related Art As seaweed Tsukudani, mackerel for brown algae,
It is known to use wakame, hijiki, red algae such as Asakusanori, and green algae such as Aonori, Aedes arvense, Aosa, etc.There are various forms such as paste, prismatic, rod-like, and since it contains abundant nutrients. It is usually taken in an appropriate amount every day. However, the present situation is that most of the seaweeds other than the above seaweed are not used for the seaweed Tsukudani. On the other hand, the black-spotted ginseng, the red-spotted ginseng and the ginseng-sins are merely used as raw materials for plaster as raw materials for miso soup and soups or as a paste for wall materials other than edible.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides salt, calcium salt, saccharides, dried seaweed dried products of Scutellaria baicalensis, Scutellaria albae
Soy sauce, mirin, seasonings, flavors, colorants, organic acids and the like are used in combination to provide seaweed Tsukudani that is suitable for food in terms of flavor, physical properties and quality.

[0004]

Means for Solving the Problems The dried seaweed of the present invention is selected from red algae, black hagfish, red hagwort and albacore belonging to the family Asteraceae, and these dried materials are cut or crushed to an appropriate size. To be used as a powder. As the calcium salt, calcium lactate, calcium sulfate, calcium gluconate, calcium phosphate, calcium citrate and the like are used. If necessary, gellan gum, xanthan gum, gelatin, galactomannan, glucomannan, carrageenan and other high molecular polysaccharides may be used in combination.

As the preparation method of the present invention, 1) as sol or gel-like Tsukudani, dried seaweed or dried seaweed powder is added to arbitrary water and ripened, and further sugar, salt, soy sauce, mirin, organic acid, Add seasonings, flavors, calcium salts and others and simmer for 10 to 60 minutes. Flavor, viscosity, hardness, etc. can be adjusted by the amount of dried seaweed or dried seaweed powder, and the amount of salt and calcium. 2) As a sheet-like Tsukudani, dried seaweed or dried seaweed powder, sugars and high molecular polysaccharides are added to any water and boiled, then salt, soy sauce, mirin, organic acids, seasonings, calcium salts, flavors, coloring Add ingredients and boil for 10 to 60 minutes, heat to a rectangular mold (tray) to a thickness of about 2 to 5 mm (60 to 80 mm).
(° C), allow to cool, solidify, peel, and package. 3) For Tsukudani in a squeeze container, dry seaweed powder is added to arbitrary water and ripened, and then sugar, salt, soy sauce, mirin, organic acid,
Add seasoning, fragrance, coloring, calcium salt, etc. 1
After boiling for 0 to 30 minutes, squeeze into a container (60 to 60
(80 ° C.) Fill and allow to cool.

The seaweed Tsukudani obtained as described above can be made into seaweed Tsukudani having arbitrary physical properties and flavors by changing the type of seaweed, the combination ratio, the amount used, the salt, and the amount used of calcium salt. .. Although the amount used cannot be determined uniquely, dried seaweed is 1 to 20% (same weight or less), salt is 0.1 to 10%, and calcium salt is 0.02.
The preferable range is from 0.5% to 0.5%, and the total amount of these is generally preferably from 2% to 15% based on the final food. The effects of the present invention will be described below with experimental examples.

Experimental Example Seaweed dry powder was boiled for 10 minutes to a final concentration of 2 to 5%, and 1300 g of a liquid product was supplemented with salt to a final concentration of 0 to 3.
%, Calcium lactate to a final concentration of 0-0.3%, 3 g of natural seasoning, 20 g of Hon-Mirin and 0.6 g of malic acid were added and boiled to 1000 g, and then the product temperature was 70- 100g each is filled in a heat-resistant container at 80 ° C, and allowed to stand in a refrigerator (5 ± 1 ° C) for 15 hours, after which it is textured, textured, flavored, and breaking strength (cardation meter, spring balance 100g, pressure sensitive axis). 5.6 mm
φ) was observed. The results are shown in Table 1.

[0008]

[Table 1]

[0009] From the above results, dried sardines of the red alga Spodoptera family combined with sugar, mirin, seasoning, organic acid, salt, calcium salt and the like are boiled and ripe to give a good texture, good tongue and taste. We were able to obtain seaweed Tsukudani in various states.

[0010]

【Example】

Example 1 5 parts of dried hagfish, 5 parts of sucrose, 115 water
The aqueous liquid consisting of 10 parts is boiled for 30 minutes, and further 2 parts of salt, 20 parts of light soy sauce, 2 parts of mirin, 0.3 parts of natural seasoning (Katsuobushi system), 0.5 part of sodium L-glutamate,
By adding 0.06 part of malic acid and 0.1 part of potassium sorbate and ripening to 100 parts, the mixture was filled in a container and cooled to obtain paste-like seaweed Tsukudani with good flavor, texture and texture. ..

Example 2 2 parts of dry powdered sardines, 2 parts of dry powdered sardines, 5 parts of sucrose, 0.5 gellan gum
Part, 0.1 part of sodium citrate, 121 parts of water was boiled for 10 minutes, and then 0.1 part of calcium lactate was dissolved in 3 parts of water, 2 parts of salt, 10 parts of soy sauce
Parts, 2 parts of Hon-Mirin, 1 part of lemon juice, 0.3 parts of natural seasoning (Katsuobushi system), 0.5 parts of caramel pigment, 0.1 part of potassium sorbate and boiled to 100 parts By pouring the mixture into a rectangular mold (tray) at a temperature of 70 to 80 ° C. so as to have a thickness of about 3 mm, allowing to cool, peeling, and packaging, a sheet-shaped seaweed Tsukudani having a good flavor, texture, and texture was obtained.

Example 3 1 part of salt, 20 parts of dark soy sauce and 2 parts of mirin, which was prepared by boiling and ripening an aqueous liquid consisting of 3 parts of dried powder of black-spined ginseng, 2 parts of dry powder of ginseng, and 110 parts of water, Add 10 parts of molasses, 0.2 part of calcium lactate, 0.3 part of natural seasoning (syrup) and 0.5 part of sodium L-glutamate, 0.5 part of caramel pigment, 0.1 part of potassium sorbate and boil. The ripe 100 parts were filled in a squeeze container at 70 to 80 ° C. and allowed to cool to obtain seaweed Tsukudani in a squeeze container having a good flavor, texture and texture.

Claims (2)

[Claims] 1. A seaweed Tsukudani characterized by using one or more kinds of dried algae of the red algae and seaweed families, together with salt, calcium salt and others. 2. A dried product of a red seaweed, a seaweed belonging to the family Asteraceae, is
oi), Rhodoglossu
m japonicum) and Ginkgo biloba (Irid
seaweed Tsukudani according to claim 1, which is selected from aea biloba Miyabe).