JPH0628547B2 - Frozen seaweed manufacturing method - Google Patents

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 frozen seaweed. In particular, the present invention relates to a method for producing frozen wakame seaweed that can be preserved satisfactorily for a long period of time and that when it is eaten after reconstitution with water, it has an excellent texture and color.

[0002]

2. Description of the Related Art Seaweed has been consumed in large quantities from the past, but most of its primary processing is salting.
That is, the collected raw wakame seaweed is thoroughly washed, boiled at about 95 ° C. for about 30 seconds and then soaked in a salt content of about 23%, packaged, stored and transported.

[0003] Processors process such salted wakame seaweed by demineralizing, rehydrating, cutting, etc. and send it to retail stores as chilled food requiring freezing at about 10 ° C. Was sold to.

[0004] The salted and rehydrated wakame seaweed has been well received by consumers because it can be easily cooked, but the shelf life of the product still has many problems. It was the current situation.

In other words, salted and rehydrated wakame chilled foods often have problems such as melting and deterioration during distribution, problems due to deterioration, and deterioration of quality to impair texture. there were. Therefore, the improvement was equally desired by those skilled in the art.

Then, it was examined to freeze the wakame seaweed that had been desalted and rehydrated so as to endure long-term storage, but it was not possible in reality. This is because when the wakame seaweed was frozen, the seaweed melted when it was thawed, the chewy texture was extremely poor, and the texture was significantly reduced. Therefore, the person skilled in the art made it impossible to freeze the wakame seaweed, and the wakame seaweed that had been desalted and rehydrated was put into the distribution and retail stages as chilled foods while making various efforts. However, the seaweed chilled product often causes deterioration in quality as described above, and a fundamental improvement thereof has long been desired.

[0007]

DISCLOSURE OF THE INVENTION The present invention solves the problem of storability of wakame seaweed as a chilled food product at the distribution and retail stages, and causes fading, changes in meat quality, and generation of offensive odor at the distribution stage of products This is to solve all the problems so far and obtain seaweed with a good texture and good color.

[0008]

According to the present invention, a salinity of 10 is obtained.
% Or less of the wakame seaweed is immersed in a solution of protamine and calcium lactate having a pH of 6 to 6.5, then drained, packaged and kept cold by a conventional method (claim). 1) and the dried wakame seaweed are cut, packaged and frozen by a conventional method (claim 2). Hereinafter, these inventions will be further described.

The raw material used in the present invention is salted wakame seaweed, which is widely commercially available. The salted wakame seaweed is a freshly harvested seaweed that is washed, boiled, salted and packaged. Nowadays, it is not sold to the general consumers as it is, but the processors sell it to the final consumers after desalting and other processing. The present invention is a new improvement in the processing here.

First, salted wakame seaweed, which has been widely used in the past, is desalted to have a salt content of about 10%. This treatment is carried out, for example, by placing a predetermined amount of salted wakame in fresh water, stirring this for 30 minutes, and repeating this operation twice. The wakame seaweed treated in this way is then drained.
Leave it for 0 minutes to 1 hour.

Next, the salted wakame seaweed is immersed in an antibacterial treatment liquid for antibacterial treatment. The antibacterial treatment liquid used here contains protamine and calcium lactate, and is mixed with a predetermined amount of malic acid, sodium citrate, sodium acetate or the like as a pH adjuster, and the pH of the solution.
The value should be in the range of 6 to 6.5. If the pH value is less than 6, the texture of wakame seaweed is impaired, and if it exceeds 6.5, the antibacterial action is unfavorably lowered.

The compounding ratio of protamine and calcium lactate in the treatment solution is 0.25 to 0.5% for the former and 0.
8 to 1.6%. If the compounding ratio of protamine in the solution is less than 0.25%, the antibacterial activity is significantly reduced, which is not preferable, and if it exceeds 0.5%, an offensive odor (protamine odor) occurs. The mixing ratio of calcium lactate is 0.8
If it is less than%, the meat quality becomes soft, and
If it exceeds 6%, it becomes insoluble, which is not preferable.

The antibacterial treatment of the seaweed is carried out by immersing the seaweed in the treatment solution for 20 to 40 minutes and gently stirring. This treatment is preferably performed in a cool dark place, and the liquid temperature is lower than room temperature, for example, 8 to 15 ° C is suitable. After this treatment, the wakame seaweed is taken out of the liquid, sufficiently drained by a conventional method, and if necessary, cut to a predetermined length, for example, 2 cm. Drained wakame seaweed is vacuum-packed by a conventional method and frozen at, for example, -20 ° C to obtain a product.

The frozen wakame seaweed thus obtained is maintained at -15 ° C or below at the distribution stage like normal frozen foods and brought to a large retail store or the like, where it is thawed to 10 ° C.
It is retailed as the following chilled food that requires cold storage.

Since the frozen seaweed of the present invention is subjected to a special antibacterial treatment prior to freezing, the thawed seaweed does not melt and has a crunchy texture. Also,
Even when displayed as chilled foods at retail stores, the deterioration of quality is much less than that of conventional products. The consumer who purchases this should store it in the refrigerator and, when eating, just open it and season it appropriately. Hereinafter, the present invention will be further described with reference to examples.

[0016]

【Example】

(Examples 1 and 2) Salted boiled wakame seaweed having a salt content of 23% 10
kg was used as the raw material. Put 20 liters of fresh water in a 30 liter container,
The above-mentioned salted boiled wakame seaweed was added thereto and gently stirred for 30 minutes, and water was discarded to remove the salt. This desalination continues 2
I went there. After that, it was drained and allowed to stand for 30 minutes. The seaweed contained water and weighed 20
It became kg.

Next, this seaweed was immersed in an antibacterial treatment liquid at a temperature of 10 ° C. for 30 minutes and gently stirred to perform antibacterial treatment.
The antibacterial treatment liquid stock solution contains 0.5% protamine and 1.6% calcium lactate, and malic acid and sodium citrate are added as pH adjusters to adjust the pH to 5.
9 was used. Two kinds of antibacterial treatment liquids were prepared by adding 1% or 2% of this stock solution of antibacterial treatment liquid to 20 liters of the above fresh water.

After the antibacterial treatment, the wakame seaweed was pulled out of the solution and drained for 30 minutes. After draining well, 500 g of seaweed was weighed and vacuum packed. -20
The frozen seaweed according to the present invention was obtained by freezing at 24 ° C for 24 hours.

This was stored in a refrigerator at -15 ° C for 1 week and then naturally thawed at room temperature 25 ° C. This was stored at 10 ° C. for 1 week, and then the product yield, texture and color tone of this product were examined. As a comparative example, the control section was also examined in the same manner. The control group was not treated with the antibacterial treatment solution. Otherwise, it was obtained in the same manner as in the example.

The product yield referred to here was the rate at which the seaweed was rehydrated with water and the raw seaweed was swollen. In addition, the texture and color tone are 2 for a total of 10 male and 10 female panelers.
This is the result of an investigation by 0 people.

[0021]

[Table 1]

As can be seen from Table 1, in the control group, the yield was 300% and the texture was already soft, and the color was a little faded. When the addition amount is 2%, the yield is 350%.

Changes in the general viable cell count were examined for the same materials as those used in the above test. The test method is a standard agar plate culture method (37 ° C., 48-hour culture) at a constant temperature test of 10 ° C.,
The state of increase in the number of general viable bacteria was examined in a 15 ° C constant temperature test. The results are shown in Table 2 (15 ° C constant temperature test) and Table 3 (10 ° C constant temperature test).

[0024]

[Table 2]

[0025]

[Table 3]

As shown in Tables 2 and 3, the difference of the present invention from the control group is clearly recognized. Usually, 1 × 10 ⁵ for raw food The following is said to be preferable,
In the 15 ° C constant temperature test, 8 × 1 was already reached in 2 days in the control area.
0 ⁴ However, when the additive of the present invention is 1%,
6 × 10 ^{4 in} 4 days And 6% in 6 days when the additive is 2%
× 10 ⁴ Is. In the case of a constant temperature test of 10 ° C., the effect of the present invention is similarly recognized. (Example 2) 10 kg of wakame seaweed with a salt content of 23% was used as a raw material. Desalting was carried out in the same manner as in Example 1. Then, this was drained and the weight of the seaweed was set to 15 kg.

Next, this Kageyama wakame seaweed was immersed in an antibacterial treatment solution at a temperature of 10 ° C. for 30 minutes and gently stirred to perform antibacterial treatment. The same antibacterial treatment liquid stock solution as in Example 1 was used. An antibacterial treatment liquid was prepared by adding 2% of the stock solution of the antibacterial treatment liquid to 15 kg of fresh water at the water temperature.

Then, after the antibacterial treatment, the wakame seaweed was pulled up from the liquid and drained. Draining was performed for 50 minutes. After the water was drained sufficiently, the weight of the seaweed was weighed to 500 g and vacuum packed. This was frozen at -20 ° C for one day to obtain frozen seaweed according to the present invention. Then return it with water 1
Store at 0 ° C at constant temperature, and count general bacteria (viable count), coliforms,
E. coli etc. were examined over time. In addition,
The agar plate culture method was tested according to the coliform test method of Food Hygiene Inspection Guideline 1. The results are shown in Table 4. As shown in the table, all show good results.

[0029]

[Table 4]

Claims (2)

[Claims] 1. Wakame seaweed having a salt content of 10% or less is immersed in a solution of protamine and calcium lactate having a pH of 6 to 6.5, then drained, packaged and frozen by a conventional method. Frozen seaweed manufacturing method. 2. The method for producing frozen seaweed according to claim 1, wherein the dried wakame seaweed is cut, packaged and frozen by a conventional method.