JPH06181722A - Method for producing paste of edible sea alga - Google Patents

Abstract

PURPOSE:To readily produce a paste holding the texture, flavor and nutritive ingredients of an edible sea alga and useful for producing good processed foods of the edible sea alga. CONSTITUTION:The method for producing the edible sea alga paste comprises charging an edible sea alga in a pressure cooker, heating the charged sea alga in the presence of excess water in an amount 10-50% more than the weight of the raw edible sea alga at 110-130 deg.C for 3-15min, and subsequently grinding the heated sea algae.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an edible seaweed paste which can be used as a novel food material.

[0002]

2. Description of the Related Art Edible seaweeds such as kelp, seaweed, and hijiki are used for various foods while maintaining their shape.
The dried product may be crushed and added to food, but it is rarely used as a paste. Conventionally, attempts to make edible seaweed into a paste have generally been carried out by steaming for a long time.

[0003]

DISCLOSURE OF THE INVENTION In order to develop a new edible material by making edible seaweed into a paste, the present inventor first tried to make the edible seaweed into a paste by steaming for a long time. As a result, it was found that the obtained paste had various problems such as an unsatisfactory texture, a lost flavor and a large loss of nutritional components.

[0004]

Means for Solving the Problems The present inventor conducted an experiment to maintain the texture, flavor, nutritional components, and the like while easily looking at the above-mentioned defects in the formation of edible seaweed as a paste and to easily improve the defects. As a result of research, the present invention has been completed.

In order to remedy the above-mentioned deficiencies that are difficult to avoid by making a paste, the present invention eliminates the above-described method that has been widely used in the past, and is necessary for maintaining the minimum amount of water that can be pasted with edible seaweed in a short time and maintaining the flavor. Selection of proper cooking time and method,
It is the result of various experiments. That is, the processing method required to achieve the purpose is that it is possible to maintain the flavor peculiar to seaweed with a small amount of water for a short time, and the processing method using a pressure cooker is optimal.

The paste prepared by this method is sufficient to make up for the above-mentioned defects, and the optimum conditions necessary for the present invention can be summarized and explained as follows. The edible seaweed to be steamed in the pressure cooker should be cut in advance. This cutting is 10 ~
A width of about 20 mm is suitable. This cutting width depends on pressure, heating,
In addition to the cooking time, it was suitable for grinding and other conditions. After cutting,
Rinse lightly to remove salt and drain.

First, when steaming edible seaweed, the amount of water added to the pressure cooker is about 10 to 50% of the raw weight of edible seaweed. This amount of water is for raw edible seaweed, and when the edible seaweed is a dried product, the amount of water for returning it to the raw state is further required. Generally, it is said to absorb 8 to 9 times the dry weight of water for returning dried seaweed to a raw state. The surplus water amount of about 10 to 50% of this raw weight is the optimum water amount necessary for softening the edible seaweed, and the paste can be obtained with an appropriate concentration just by grinding after steaming. A particularly preferable amount of surplus water is about 20 to 40% of the raw weight.

The pressure cooker is heated so that the temperature inside the cooker is about 110 to 130 ° C, preferably about 115 to 125 ° C. If the temperature inside the pot exceeds 130 ° C, the meat quality of the processed product will become sticky and the texture will be poor.

The heating time is about 3 to 15 minutes. Since the edible seaweed treated under these conditions has a softened tissue (meat quality), quality deterioration such as texture, flavor, nutritional components, discoloration, and taste is small, and a good paste can be easily obtained.

The grinding after heating is preferably carried out at a product temperature of 50 ° C. or higher, that is, in a swollen state. If the steamed seaweed is once cooled and then made into a paste, it becomes viscous with the alginic acid (polysaccharide) contained in the seaweed in the grinder, and it is difficult to form a paste with a pleasant texture. This means that the higher the product temperature, the easier it is to produce a good paste. It is particularly preferable to grind at a product temperature of 60 ° C. or higher.

The resulting edible seaweed paste is baby food, butter (margarine), dressing, ice cream,
It can be used for sherbet, jam, jelly confectionery, bread, udon, spaghetti, gum, candy, Japanese confectionery (yokan, etc.), kneaded products such as kamaboko, sausage, cookies, pudding, pudding, bavarois, mousse, patties, omelet, etc. The appropriate amount of addition is about 10 to 80%, and in most cases about 15 to 50%.

[0012]

[Examples] [Manufacture of paste and its applied food] (1) Manufacture of marine soft butter of dried kelp paste 10 parts by weight of dried kelp was cut into 10 mm width and lightly washed with water,
At the same time, the attached salt is removed and drained. Add 90 parts by weight of water to restore water to a raw state, add 30 parts by weight of water necessary for softening, and press for 8 minutes in a pressure cooker (1.3 atm)
Cook with heat. The paste of the steamed kelp obtained in step 1 is made into a paste with a grinder at a temperature of 65 ° C. Using the paste obtained in 1., kelp soft butter was manufactured according to the following recipe. Kelp paste 87% Plant oil 5% Seasoning 8%

Since this paste has a smooth texture and a flavor peculiar to seaweed and is soft-solidified by the "alginic acid" (polysaccharide) of seaweed, it does not contain hardened oil and is only 5%.
A soft butter of kelp can be made with a small amount of vegetable oil.

(2) Manufacture of wakame dressing of raw wakame paste 90 parts by weight of raw wakame seaweed are cut into 20 mm width and lightly washed with water,
At the same time, the attached salt is removed and drained. Add 30 parts by weight of water required for softening to 4 with a pressure cooker.
Heat and steam under pressure (1.3 atm) for 1 minute. The steamed wakame seaweed obtained in step 1 is made into a paste with a grinder at a temperature of 65 ° C. Using the wakame paste obtained in step 1, wakame dressing was produced according to the following recipe. Wakame paste 39% Vinegar 33% Plant oil 20% Seasoning 8%

Due to the effect of alginic acid (polysaccharide), this paste efficiently adhered to vegetables and the like with a small amount of oil, and a dressing with a rich taste was obtained.

(3) Method for manufacturing starch pudding of dried hijiki paste 10 parts by weight of dried hijiki are lightly washed with water, and at the same time, attached salt is removed and drained. Add 80 parts by weight of water to restore to the raw state, 20 parts by weight of water necessary for softening, pressurize for 5 minutes in a pressure cooker (1.3 atm)
Cook with heat. The steamed hijiki obtained in step 1 is made into a paste with a grinder at a temperature of 65 ° C. Starch pudding was manufactured by the following recipe using the hijiki paste obtained in 1. Hijiki paste 27.6% Starch 8.8% Glucose 8.3% Dietary salt 0.3% Milk 55%

This hijiki pudding is considered to be suitable for baby foods, considering the nutritional value (especially calcium) possessed by hijiki.

[Sensory Test Summary] Three processed foods produced as described above in order to confirm the suitability of each edible seaweed paste as a processed food were evaluated by a separate sheet and a sensory test.

(1) Sensory test method Panels subject to sensory test …… 15 breakdowns …… Family and professional food and drink workers in general households Panel composition

[0020]

[Table 1]

(2) Method of conducting sensory test Each sensory test was carried out by a check method based on free consciousness of each panel in question items on a separate sensory test sheet. As shown in the attached sensory test sheet, it was broadly divided into the questions required for this case and the preliminary items required for the “recipe”. Therefore, the analysis of the items necessary for the “recipe” was excluded from this section. The 10-point method of "overall flavor", which is a necessary question for this case, was graded by product according to the sensibilities such as the taste of each panel. The grade is the average score obtained by dividing the total score of the panel by the number of panels. An average rating of 7 or more is said to be acceptable. Comparative product for evaluation (a) Soft-butter of kelp A symbol Soft-butter of kelp B symbol (comparative product) Soft margarine with a snow mark French bread is cut into 10 mm thickness, and it is tasted with free usage of each panel. (b) Wakame dressing A symbol Wakame dressing B symbol (comparative product) Kewpie French dressing Lettuce and cucumber are tasted with free usage of each panel. (c) Starch pudding of hijiki This was a commercial product and was not a comparable product.

(3) Evaluation results Evaluation results of sensory tests performed based on the sensory test summary of (1). The evaluation is based on the 10-point method. Kombu soft butter A symbol average score 7,08 points B symbol average score 6,38 points Seaweed dressing A symbol average score 7,85 points B symbol average score 5,77 points Hijiki starch pudding single item average score 7,92 points point

Considering the above evaluation results, it can be said that the edible seaweed paste according to the present invention is sufficiently compatible with processed foods. Further, if inferred from this evaluation, it can be applied to baby food, jam, ice cream, bread, udon, and other paste products. In addition, as a reference, attached sheet sensory inspection summary tables 1, 2,
3 is attached.

[0024]

[Table 2]

[0025]

[Table 3]

[0026]

[Table 4]

[0027]

According to the method of the present invention, a paste required for a processed food product of edible seaweed which retains the texture, flavor, and nutritional components of the edible seaweed and is good can be easily produced. Since pressure, heating and steaming are performed in a closed state, a paste rich in flavor can be produced. The entire amount of treatment can be made into a paste with a grinder as it is, and a paste with a good texture (smoothness) can be produced without waste water etc.

Claims (1)

[Claims] 1. An edible seaweed is placed in a pressure cooker, and in the presence of excess water of 10 to 50% of its raw weight, the temperature in the cooker is 110 to 130 ° C.
Method for producing edible seaweed paste, characterized by heating for ~ 15 minutes and then grinding