JPH07163330A - Edible vinegar containing sea taking root and its production - Google Patents

Abstract

PURPOSE:To obtain a sanitary and tasty edible vinegar, containing a sea table root, having moderate concentrations of salt and iodine and a high nutritive value and good in flavor. CONSTITUTION:This method for producing an edible vinegar containing a sea tangle root comprises the steps of (A) washing a dried sea tangle root 1 with water, (B) draining water after the washing with water and removing water sticking to the surface of the dried sea tangle root 1, (C) immersing the washed and drained sea tangle root 3 in edible vinegar 2 at normal temperature overnight, (D) removing the immersion liquid sticking to the surface of the swollen sea tangle root 4, (E) placing the swollen sea tangle root 4 in a bottle, adding a new edible vinegar thereto and hermetically sealing the bottle and (F) heating the bottle containing the swollen sea tangle root.

Description

Detailed Description of the Invention

[0001]

The present invention relates to vinegar containing root kelp,
Particularly, the present invention relates to a vinegar containing root kelp and a method for producing the same, which is to be sold in large quantities on the market.

[0002]

2. Description of the Related Art Kelp is made up of three parts: a frond, a stalk (stalk), and a temporary root (supporting root). The part between the lower part of the frond and the upper part of the stalk is the part of the growth point where the concentration is the highest, and it is called "root kelp" or "head kelp", a folk medicine from ancient times. Has been used as. This root kelp contains alginic acid, which is the main component of its unique slime, water-soluble dietary fiber of fucodine, nutritional components such as mannitol and various vitamins and minerals, and amino acids such as glutamic acid and aspartic acid which are umami components. It has a high quality and is stable in quality, but unlike the frond, it has a hard tissue, so it is a part that needs some devising to be edible. Therefore, the present inventor has focused on this root kelp and has been engaged in research and development of vinegar containing root kelp obtained by adding root kelp to vinegar.

[0003]

However, in producing edible vinegar containing root kelp, simply adding root kelp to vinegar causes the following problems. (A) The surface of root kelp is unsanitary because sand, dust, microorganisms such as bacteria adhere to it. (B) Root kelp contains a large amount of salt and iodine, and there is a risk of excessive intake to the human body. (C) The quality of vinegar deteriorates due to the action of the enzyme remaining in the root kelp. In view of the above problems, an object of the present invention is to provide a vinegar containing root kelp, which is hygienic, has a proper concentration of salt and iodine, has a high nutritional value, and is delicious, and a method for producing the same.

[0004]

Therefore, in the present invention, the edible vinegar containing root kelp is constituted by immersing root kelp in vinegar, and the manufacturing method is to wash dried root kelp and wash the washed root kelp with vinegar. It is made to swell by immersing it in, and the swollen root kelp is added to fresh vinegar and heated.

[0005]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a manufacturing process diagram of root kelp-containing vinegar according to the present invention, and FIG. 2 is a perspective view showing an example of root kelp-containing vinegar.
As shown in FIGS. 1 and 2, first, three dried root kelp 1 (about 3 g) are washed with water 6 at room temperature in the shortest possible time (within 20 to 30 minutes) (A). As a result, sand and dust attached to the dried root kelp 1 are removed. Here, the reason why it is washed with water as short as possible is to reduce the outflow of alginic acid, a water-soluble dietary fiber of fucodine, mannitol, etc., which are the components of slime contained in the root kelp 1. Further, if the washing with water is continued for a long time, bacteria will grow and it is not preferable for hygiene. After washing with water, it is drained to remove water adhering to the surface of the dried root kelp 1 (B). Here, it is necessary to sufficiently drain water. This is because the acidity of the vinegar to be added next is diluted unless the water on the root kelp surface is sufficiently removed. Then, the dried root kelp 3 is soaked in vinegar 2 having an acidity of 4.2% (acetic acid g / 100 ml) at room temperature overnight to swell (C). Here, the amount of vinegar 2 to be dipped is 12 ml, which is about 4 times the weight of the dried root kelp 1. When dipping, it is preferable to lightly press the lid 7 so that the root kelp is sufficiently dipped in vinegar.
As a result, the salt and iodine in the root kelp can be eluted and 80 to 90% thereof can be removed, so that the concentrations of salt and iodine in the vinegar containing root kelp 5 described later can be appropriately maintained. Usually, when root kelp water to be used for food is produced by immersing root kelp in water at room temperature, there is a problem that various bacteria grow while the slime components of root kelp are eluted into water, so it is necessary to carry out at low temperature. There is. However, according to this method, various bacteria do not grow at room temperature and even at high temperature in summer. Then, the immersion liquid adhering to the surface of the swollen root kelp 4 is removed (D), and finally, the swollen root kelp 4 is placed in the bottle 8 and 500 ml of fresh vinegar 2 is added and the bottle is sealed (E). Heat at 80 ° C. for 30 minutes (F). As a result, the enzyme remaining in the root kelp is deactivated and the microorganisms such as bacteria are sterilized, so that the deterioration of the quality due to the enzyme can be prevented and the sanitary vinegar can be obtained. Here, the purpose of sealing and heating is to prevent evaporation of acetic acid in vinegar. Thus, the vinegar 5 containing root kelp, which is the object of the present invention, can be obtained. The root kelp-containing vinegar 5 produced as described above is capable of stably presenting the nutritive components and umami components of the root kelp in the vinegar and fully exerting its characteristics. Although three dried root kelp are used for 500 ml of vinegar in the above examples, the number of dried kelp is not limited to this and may be an amount suitable for each person's taste.

[0006]

EFFECTS OF THE INVENTION By virtue of the above-mentioned constitution, the present invention is hygienic and has a proper concentration of salt and iodine, and the nutritive and umami components of root kelp are stably present in vinegar. It has an excellent effect that vinegar containing root kelp can be obtained, which has a high nutritional value and a good flavor.

[0007]

[Brief description of drawings]

FIG. 1 is a manufacturing process diagram of vinegar containing root kelp according to the present invention.

FIG. 2 is a perspective view showing an example of vinegar containing root kelp.

[Explanation of symbols] 1 dried root kelp 2 vinegar 3 root kelp 4 swollen root kelp 5 vinegar with root kelp 6 water 7 push lid 8 bottles

Claims (2)

[Claims] 1. A vinegar containing root kelp, wherein root kelp is immersed in vinegar. 2. A method for producing vinegar containing root kelp, which comprises the following steps. (1) a step of washing the dried root kelp, (2) a step of dipping the washed root kelp in vinegar to swell, (3) a step of adding the swollen root kelp to new vinegar and heating.