JPH0662809A - Method for treating seaweeds - Google Patents

Abstract

PURPOSE:To provide a seaweed theating method effective for long-term preservation of seaweeds such as wakame seaweeds (Undaria pinnatifida), Hizikia fusiforme or laver. CONSTITUTION:A hot animal oil, fish oil or plant oil in a closed vessel is charged with seaweeds such as wakame seaweeds, Hizikia fusiforme or laver, and the contents are agitated under heating while reducing the pressure in the vessel and adjusting the oil temperature. Thus, the thermal decomposition of the active ingredients in the seaweeds (e.g. sodium L-glutamate) can be prevented, and the treatment is made under a three-step pressure-decreasing situation made up of earlier stage pressure reduction process, middle stage pressure reduction process and later stage pressure reduction process. Thereby, the saline component on the surface of the seaweeds migrates into the hot oil along with penetration of the oil into the texture of the seaweeds, resulting in dehydrating the water contained in the seaweeds. The oil thus absorbed is then removed from the seaweeds.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a treatment method effective for long-term storage of seaweeds such as seaweed, hijiki seaweed and seaweed.

[0002]

Seaweeds such as seaweed, hijiki seaweed and seaweed contain abundant nutrients useful for the body such as sodium L-glutamate and minerals as taste components, various vitamins, etc. It is eaten.

After collecting these seaweeds, the seawater is washed away and then dried for storage.

[0004]

However, since such a drying method is carried out in the sun or a dryer, the water content in the seaweeds is not sufficiently dehydrated, and the water-solubility contained in the seaweeds is not sufficient. There was a risk of spoilage due to unstabilized proteins and the like.

[0005] Further, when heated at a high temperature by a dryer or the like, the taste component sodium L-glutamate is thermally decomposed and the seasoning effect is often reduced during cooking, and other effective ingredients such as vitamins are decomposed. There was a problem that it would be done.

An object of the present invention is to provide a method for treating seaweeds which solves the above problems.

[0007]

DISCLOSURE OF THE INVENTION The present invention is to heat animal oil, fish oil or vegetable oil in a closed container into which seaweeds such as seaweed, hijiki, and seaweed are put, and the animal oil is heated under reduced pressure in the closed container. , Fish oil or vegetable oil as a heat medium, by heating and stirring while adjusting the oil temperature, L in seaweed
-Prevents thermal decomposition of active ingredients such as sodium glutamate,
Moreover, in the initial depressurization process, 100 to 300 m above normal pressure.
Treated under reduced pressure of mHg, then in the medium-term reduced pressure process, treated under reduced pressure of 500-700 mmHg from normal pressure,
Finally, in the late depressurization process, 700 to 750 mmH
By carrying out the treatment under a reduced pressure condition of g, the salt content on the surface of the seaweed is transferred to the heating oil, and this oil penetrates into the tissue to dehydrate the water contained in the seaweed, and then remove it from the closed container. The present invention provides a method for treating seaweeds characterized by deoiling oils from the seaweeds by compression or centrifugation.

[0008]

【Example】

(Example 1) Hereinafter, the present invention will be described in detail with reference to Examples. First, various animal oils such as fish oil and chicken oil, or various animal oils in a cooker having an internal volume of 4.5 m ³ which can be sealed are used. A single oil such as vegetable oil or a mixed oil is stored, and the oil is heated by steam injected into the jacket of the cooker.

When the temperature of the oil reaches 70 to 80 ° C., 1000 kg of the seaweeds such as seaweed, hijiki, and seaweed that have been dried in advance or the seaweeds containing seawater after sampling are put into heating oil, Let it soak and close the cooker.

Next, while maintaining the oil temperature of the heating oil in the cooker at around 60 ° C., the raw materials in the cooker are stirred and the inside of the cooker is depressurized.

The depressurizing treatment is carried out 5 to 10 times after the raw materials are charged.
In the initial depressurization process of about 10 minutes, under the depressurization condition of 250 mmHg, which is smaller than normal pressure, the depressurization process is performed at an oil temperature of 55 to 62 ° C to prevent water-soluble proteins contained in the raw material from flowing out from the tissue. It stabilizes solidification in the tissue in a short time.

[0012] In the next medium-term depressurization process, the normal pressure is 60
Under a large decompression condition of 0 mmHg, the decompression treatment is performed at an oil temperature of about 53 to 55 ° C, and this state is maintained for about 15 minutes. Under the same depressurized condition, since the water is close to the boiling point of water, the water contained in the tissues of seagrass evaporates and is dehydrated, and the salt content of the seagrass surface or the seawater on the surface of the seagrass is mixed in the heating oil. Then, the heating oil containing the same salt penetrates into the tissue.

Then, in the final late decompression process,
Under the reduced pressure condition of around 700 mmHg from normal pressure, the oil temperature is 63
Depressurize at around ℃. At this stage, the dehydration process started from the medium-term decompression process is continued, and finally,
The water content of the raw material is dehydrated to a state of 4 to 6%. The reaction time is about 30 to 60 minutes, although it varies depending on the kind and amount of the raw materials. The graph of FIG. 1 shows the relationship between the pressure reduction amount and the pressure reduction time in the above three-stage pressure reduction process.

By performing the three-stage depressurization treatment as described above, first, useful nutrients such as water-soluble proteins are coagulated and stabilized in the tissue of the raw material in the initial depressurization process.
In the middle-stage decompression process, water in the tissue is dehydrated rapidly, and in the latter-stage decompression process, the dehydration process is completed.

[0015] And, including the salt transferred from seaweed,
The heated vegetable oil, fish oil, or animal oil is contained in the tissue by replacing the water contained in the seaweed, and the water content is completely exuded to the extracellular part of the tissue of the seaweed by the osmotic action of salt. A dramatic dehydration process can be performed. Further, salt penetrates deeply into the tissue, performs the same function as so-called salting, and can also have a bactericidal effect.

Further, the oil temperature is 50 to
Since almost complete dehydration can be performed at a low temperature of around 60 ° C, it can be retained in seaweeds without losing useful nutrients such as vitamins that are decomposed by high temperatures.

Next, the reduced pressure heat-treated raw material is taken out from the cooker, physically squeezed by a squeezing device such as a screw press, and then centrifugally separated by a centrifuge to separate and remove the oil component in the raw material. To do. When centrifuging, apply pressure of about 4500 to 5000 pounds per unit. Further, it is deoiled with a deoiling agent such as normal hexane if necessary.

Since the oil content of the seaweed thus obtained is sufficiently removed, it is possible to prevent the malodor, taste and digestive disorders due to the decomposition of the oil and fat remaining in the seaweed.

Since the obtained seaweeds can be dehydrated almost completely under low temperature conditions, they are used as taste components such as L-sodium glutamate, which are decomposed by high temperature, and useful nutrients such as vitamins. It is possible to preserve the stable quality for a long period of time while maintaining it in the feed without losing the product. Further, since low-temperature heating is sufficient, the reaction can be carried out with a simple device and the seaweed of the present invention can be obtained.

(Embodiment 2) The apparatus, raw materials and the like are basically the same in construction as Embodiment 1, but decompression treatment was carried out by changing the decompression amount in the three-stage decompression process. That is, as shown in FIG. 2, in the initial depressurization process, 100 mmHg
The oil temperature was 60-63 ° C. under the reduced pressure condition of 10 minutes for about 10 minutes. In the next medium-term depressurization process, the oil temperature was kept at 54-58 ° C for about 15 minutes under a depressurized condition of 500 mmHg from normal pressure.
Processed. In the final depressurization process in the last stage, the pressure was gradually reduced, and finally the pressure was reduced to about 700 mmHg from normal pressure, and the oil temperature was kept at around 65 ° C to carry out the reaction for about 40 minutes. After the depressurization treatment, the oil treatment and the like were the same as those in Example 1.

Even under reduced pressure treatment under the above reaction conditions, it was possible to obtain seaweeds having a water content of 4 to 6%, rich nutrients, and long-term storage.

(Embodiment 3) The apparatus, raw materials and the like are basically the same in construction as in Embodiment 1, but the pressure reduction process was performed by changing the pressure reduction amount in the three-stage pressure reduction process. That is, as shown in FIG. 3, in the initial depressurization process, 300 mmHg
The oil temperature was 55 to 60 ° C. for about 5 minutes under the reduced pressure condition. In the next medium-term depressurization process, the oil temperature should be kept at 53 to 56 ° C for about 15 minutes under the depressurized condition of 700 mmHg from normal pressure.
The reaction was carried out for 40 minutes. In the final late decompression process,
The pressure was reduced from atmospheric pressure to about 750 mmHg, and the oil temperature was kept around 62 ° C. After the depressurization treatment, the oil treatment and the like were the same as those in Example 1.

Even under reduced pressure treatment under the above reaction conditions, seaweeds having a water content of 4 to 6%, abundant nutrients and long-term storability were obtained.

[0024]

As described above, according to the present invention,
Seaweeds such as seaweed, hijiki, and seaweed were heat-treated under a certain condition with vegetable oil, fish oil, or animal oil as a heat medium in a three-stage depressurization process, so that the heating oil was replaced with water contained in the seaweeds and dehydrated. Is carried out smoothly and can be stored for a long time with stable quality as a preserved food.

Further, the salt content of the surface of the seaweed is mixed into the heated oil, and the heated oil permeates into the tissues of the seaweed, whereby the osmotic effect of the salt causes the dehydration treatment to be completed more quickly and completely. be able to.

Furthermore, since proteins and other nutrients contained in seaweed are coagulated in the tissue in the initial decompression stage, they are retained without flowing out in the middle and late decompression processes, and thus have high nutritional value. You can obtain seaweeds.

Since the reduced pressure treatment can be carried out at a low temperature, taste components such as L-sodium glutamate, which have been decomposed by conventional high temperature dehydration, and useful nutrients such as vitamins are also contained in the raw materials. It can be retained, and the effect of seasoning at the time of cooking and the quality of healthy food can be sufficiently retained.

[Brief description of drawings]

FIG. 1 is a diagram showing a depressurization process by three-stage depressurization, in which the vertical axis represents the amount of depressurization from normal pressure and the horizontal axis represents the depressurization time.

FIG. 2 is a diagram showing a depressurization process by three-stage depressurization, in which the vertical axis represents the amount of depressurization from normal pressure and the horizontal axis represents the depressurization time.

FIG. 3 is a diagram showing a depressurization process by three-stage depressurization, in which the vertical axis represents the amount of decompression from normal pressure and the horizontal axis represents the decompression time.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (71) Applicant 592179344 Toshihiko Kusunita 1-2-11 Jigoku, Chuo-ku, Fukuoka-shi, Fukuoka (72) Inventor Shuzo Nakazono 4-7-17 Hirao, Chuo-ku, Fukuoka-shi, Fukuoka (72) ) Inventor Moriyuki Tsutsumi 1-7-27 Akasaka, Chuo-ku, Fukuoka-shi, Fukuoka (72) Inventor Eiji Nakazono 4-3-2-207 Hyakudohama, Sawara-ku, Fukuoka-shi, Fukuoka (72) Toshihiko Kusuda Fukuoka-ken 1-2-11 Jigoku, Chuo-ku, Fukuoka-shi

Claims (1)

[Claims] 1. A heated animal oil, fish oil or vegetable oil in a closed container is charged with seaweeds such as seaweed, hijiki seaweed and seaweed, and the heated animal oil, fish oil or vegetable oil is used as a heat medium while reducing the pressure in the closed container. By heating and stirring while adjusting the oil temperature, thermal decomposition of active ingredients such as L-sodium glutamate in seaweeds is prevented, and in the initial depressurization process, treatment is performed under reduced pressure conditions of 100 to 300 mmHg above atmospheric pressure. Then, in the medium-term depressurization process, 500 to 70
Treated under a reduced pressure condition of 0 mmHg, and finally in the latter stage decompression process, by treating under a reduced pressure condition of 700 to 750 mmHg from normal pressure, the salt content of the seaweed surface is transferred to the heating oil and Permeates into the tissue of the raw material to dehydrate the water contained in the seaweed, and then the seaweed taken out from the closed container is compressed or centrifuged to deoil the oil.