JPH07322862A - Production of salt-deposited wakame seaweed - Google Patents

Abstract

PURPOSE:To obtain a salt-deposited wakame seaweed (Undaria pinnatifida Suringar) with voluminous feeling as a commodity, presenting pale green color and good in palate feeling such as chewiness. CONSTITUTION:The stem of a wakame seaweed is rectangularly cut into pieces each with the cut surface involving the longer side coinciding with the longer direction of the stem. These pieces are immersed in a solution containing >=0.05wt.% of a water-soluble calcium salt and >=0.05wt.% of sodium ascorbate and then seasoned under heating in a seasoning liquor. The resultant pieces are dried and deformed to arched or spiral shape, and a powdery seasoning is applied to the surface thereof, thus obtaining the objective salt-deposited wakame seaweed.

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 salt-blown young cloth.

[0002]

BACKGROUND OF THE INVENTION In general, young algae (Undaria Pinnatifida), which is a seaweed of the brown algae and the kelp family, is
It is a well-known edible seaweed in Japan, and dried products such as salt-dried, hot-water drained, and dried bonito are well known.

The young cloth of the shape shown in FIG. 1 is a vegetative body of the asexual generation, and its single stem 1 has a flat circular cross section. Here, the stem portion is a general term from the upper portion of the fibrous root 2 to a portion which extends upward by several tens of centimeters and becomes a middle vein of the leaf.

On the other hand, salt-blown kelp, which is a food made from kelp, is generally manufactured as follows.

That is, the thick-walled portion of kelp, which is the algae, is cut into a rectangular shape with a dicing machine and is stored in a kettle and soy sauce,
Add seasonings such as sugar, mirin, and glutamic acid to add 5-6
After ripening for a period of time, draining, drying (steaming), a powdered seasoning mixture of sodium glutamate and salt is attached to the surface of the product to obtain a product.

[0006]

However, when the above-mentioned method for producing salt-blown kelp is directly applied to the young cloth as a material, since the stem-cut material has a small volume per unit weight, There is no sense of volume as a product,
There is a problem that it does not look good.

The stem of the young cloth has a beautiful light green color in the fresh state, and when it is used as a food, it is preferable to leave such a promoting color. When salt-blowing young cloth is produced by the same method as kelp, there is also a problem of fading.

[0008] In addition, the young cloth has a problem that the texture of the stem portion is softened when it is seasoned by heating, so that the texture such as the texture is deteriorated.

[0009] Therefore, an object of the present invention is to solve the above-mentioned problems and to provide a method for producing salt-blown young cloth, which has a volume feeling and a light green color as a product, and further has a food texture such as a chewy texture. It is to be able to produce a salt-blown young cloth with a good feeling and high added value.

[0010]

In order to solve the above-mentioned problems, in the present invention, the stem portion of the young cloth is cut into a strip shape, and the cut surface including the long side thereof coincides with the longitudinal direction of the stem portion. After forming a small piece, this strip-shaped small piece was heated and seasoned in a seasoning solution, then dried and deformed into an arc shape or a spiral shape, and a powder seasoning was attached to the surface to produce a salt-blown young cloth. is there.

Further, in the above-mentioned method for producing a salt-blown young cloth, a small amount of water-soluble calcium salt is added to a small piece before heating and seasoning.
Means for immersing in a calcium salt solution containing 5% by weight or more can be adopted.

Alternatively, in the above-mentioned method for producing salt-blown young cloth, the pieces before heating and seasoning are soaked in a salt solution containing 0.05% by weight or more of a water-soluble calcium salt and 0.05% by weight or more of sodium ascorbate. It is also possible to adopt a means for doing so.

[0013]

In the method for producing a salt-blown young cloth according to the present invention, the strip-shaped small piece formed by cutting the stem portion of the young cloth is such that the cut surface including the long side thereof coincides with the longitudinal direction of the stem portion. Since it is cut and formed, it contains fibers that extend along the longitudinal direction of the stem in a relatively undamaged state, and when these fibers dry, they shrink to form an arc or spiral. Deform.

For this reason, the volume of the salt-blown young cloth obtained by drying the small pieces and adhering the powder seasoning increases, that is, the bulk specific gravity becomes small, and the product has a volume feeling and a good appearance.

When a small piece before heating and seasoning is dipped in a calcium salt solution containing a predetermined amount of a water-soluble calcium salt, a polymer compound such as alginic acid in the small piece becomes an insoluble calcium salt. It suppresses elution and prevents softening of the stem tissue.

Further, if a means for immersing the small pieces in a salt solution containing a predetermined amount of sodium ascorbate together with a water-soluble calcium salt is adopted, in addition to the effect of suppressing the elution of the same components as described above, the oxidative modification of pigments such as chlorophyll is prevented. As a result, it is possible to produce a high-value-added salt-blowing young cloth that is prevented from fading and has a beautiful light green color.

[0017]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for producing salt-blown young cloth of the present invention will be described below with reference to the accompanying drawings. As shown in FIG. 1, the stem portion 1 of the young cloth used in the present invention is a rod-shaped portion having a slightly hard surface extending to the center of the vegetative body of the asexual generation, and extends several tens cm above the root 2. It is possible to use any part up to the middle part of the leaf.

As shown in FIG. 2, in order to cut the stem portion 1 excluding the leaf portion into a strip shape, first, a narrow width is cut in the longitudinal direction, that is, substantially parallel to the line A. In this case, if the width a of the cut is, for example, 2 to 3 mm as shown in FIG. 3, the width of the product is about 0.5 to 1 mm, which is easy to eat and is preferable. In addition, if the interval b when cutting across the stalk 1 (direction of line B) is 1 to 5 cm, it is easy to eat, and as shown in FIG. It is preferable because it is easily deformed.

Further, the small piece 3 after cutting shown in FIG.
Through the relatively soft inner layer 4, the upper and lower surfaces have a surface layer 5 containing a large amount of pigment and fibrous tissue,
Other than such a form, the fibers may be present in the longitudinal direction.

The small pieces 3 before heating and seasoning are preferably dipped in a calcium salt solution containing 0.05% by weight or more of a water-soluble calcium salt. Examples of the water-soluble calcium salt in this case include calcium chloride, calcium carbonate,
Any food additives such as calcium chloride, calcium citrate, and calcium gluconate, which are recognized as safe and can be used, may be used.

The concentration of the calcium salt solution is 0.0
When the concentration is less than 5% by weight, it becomes difficult to efficiently convert the high molecular compound such as alginic acid in the small piece into an insoluble calcium salt, and the elution of the component cannot be sufficiently suppressed, which is not preferable. Considering such a tendency, cost and other practical aspects, a more preferable concentration range of the calcium salt solution is 0.05 to 0.20% by weight.

The concentration of sodium ascorbate when used in combination with the calcium salt solution is 0.05% by weight or more. Because, at a low concentration of less than 0.05% by weight, it becomes difficult to efficiently prevent the oxidative modification of the dye such as chlorophyll. Considering such a tendency, cost, and other practical aspects, a more preferable concentration range of sodium ascorbate is 0.05 to 0.30% by weight.

The time of immersion in the above-mentioned pretreatment solution is
It has been carried out at room temperature for about 1 to 2 hours to obtain favorable results. It should be noted that no significant change is observed even after immersion for a longer time than this, and it is considered that the above range is sufficient from a practical viewpoint.

The seasoning liquid used in the present invention may be a well-known seasoning used for preparing a conventional salt kelp. Examples of seasonings include soy sauce, sugar, mirin, sodium glutamate and the like.

The heating and seasoning in the present invention is carried out by immersing the small pieces in the above seasoning liquid, and normally, while the seasoning liquid is boiling at normal pressure, while appropriately adjusting the heat and appropriately stirring, for example, for one hour on high heat. , Medium heat for 2 hours and low heat for about 1 hour. After that, the liquid was drained for about 12 hours, dried in a warm air dryer at 40 to 50 ° C. for 3 to 4 hours, and allowed to stand still for 12 hours, so-called fumigation was performed to cool the interior. Moisture diffuses to the surface to make it uniform.

The salt-containing powder seasoning used in the present invention is not particularly limited as it may be prepared to suit the taste. For example, salt and glutamic acid in a ratio of 1: 1 to 8: 2 (weight: Mixtures of (ratio) can be used.

[Experimental Example 1] A stem of a young algae cloth was cut in a longitudinal direction of the stem with a width of about 2 mm by a cutting machine, and further cut into a length of 5 cm to form a small piece. This was immersed in an aqueous solution containing 1% by weight of calcium chloride and 1% by weight of sodium ascorbate at room temperature for 1.5 hours and then in a seasoning solution. The seasoning liquid was mixed with 8 parts by weight of soy sauce (accumulation), 15 parts by weight of sugar, and 3 parts by weight of mirin with respect to 100 parts by weight of water.

Then, the seasoning liquid and the small pieces were stored in a kettle at a ratio of 1: 2 (weight ratio), ripened for about 5 hours while adjusting the soup, and boiled until a so-called Tsukudani-like shape was obtained. Then, the mixture was drained on a net for 12 hours, further dried with warm air of 40 to 50 ° C., and then steamed for 12 hours.

As shown in FIG. 4, the obtained small piece was deformed into an arc shape or a spiral shape, and a volume of 200% before deformation was obtained. Then, a powdered seasoning consisting of a mixture of salt and glutamic acid in a ratio of 1: 1 (weight ratio) is mixed with this so that the small pieces and the powdered seasoning are in a ratio of 10: 1 (weight ratio) and allowed to adhere to the surface. , Got the product.

The resulting salt-blowing young cloth product had a sufficient voluminous feel and had a bright pale green color, and it was beautiful when sprinkled on cooked rice. In addition, this product has a good chewy texture, and is a health food that can be expected to excrete excess salt by lowering serum cholesterol and blood sugar levels as a food made from stem stem cloth as a raw material, and a product with extremely high added value was obtained.

[Comparative Example 1] In Experimental Example 1, a small piece (fiber was cut) was cut so that the cut surface including the long side of the small piece coincided with the transverse direction of the stem portion (the direction of the line B in FIG. 2). Was used) and the process of immersing in an aqueous solution containing calcium chloride and sodium ascorbate was omitted, and a product was obtained in exactly the same manner as in Experimental Example 1.

As shown in FIG. 5, the obtained salt-blown young cloth product is inferior in volume because the small pieces 6 are straight and not deformed. Further, it is fading to have a blackish brown color and further soft. The chewy texture was not sufficient and the texture was unpleasant.

[0033]

[Effect] As described above, according to the present invention, a strip-shaped small piece deformed into an arc shape or a spiral shape is obtained, and the bulk specific gravity of the salt-blown young cloth is reduced, and the product has a volume feeling and looks good. There is an advantage that you can get a good one.

When the small pieces are soaked in a calcium salt solution as a pretreatment before seasoning, the elution of a high molecular compound such as alginic acid in the small pieces is suppressed to prevent the softening of the tissue of the stalk and prevent the chewing teeth. You can get a good texture.

Further, in the manufacturing method in which the small pieces are immersed in a salt solution containing a calcium salt and sodium ascorbate as a pretreatment, the texture is improved in the same manner as described above, and the fading is prevented. Is presenting
Moreover, there is an advantage that a salt-blown young cloth with a good texture and high added value can be produced.

[Brief description of drawings]

FIG. 1 is a front view showing the outer shape of Wakafu.

FIG. 2 is a front view showing a stem portion of a young cloth.

FIG. 3 is a perspective view showing a small piece after cutting the stem portion.

[Figure 4] Front view of Shiobuki Wakafu products

FIG. 5 is a front view of a comparative experiment example of salt-blowing young cloth.

[Explanation of symbols]

 1 Stem 2 Roots 3, 6 Small pieces 4 Inner layer 5 Epidermis

Claims (3)

[Claims] 1. A stalk of a young cloth is cut into a strip shape to form a small piece whose cut surface including the long side thereof coincides with the longitudinal direction of the stalk, and the small piece of the strip is heated and seasoned in a seasoning liquid. After doing
A method for producing a salt-blown young cloth, which comprises drying and deforming it into an arc shape or a spiral shape, and attaching a powder seasoning containing salt to the surface thereof. 2. The method for producing salt-blowing young cloth according to claim 1, wherein the water-soluble calcium salt is added to the small pieces before heating and seasoning.
A method for producing salt-blowing young cloth, comprising immersing in a calcium salt solution containing at least 05% by weight. 3. The method for producing salt-blowing young cloth according to claim 1, wherein the small pieces before seasoning are salts containing 0.05% by weight or more of a water-soluble calcium salt and 0.05% by weight or more of sodium ascorbate. A method of producing a salt-blown young cloth, which comprises immersing in a solution.