JPH08149966A - Production of nemacystus decipiens kuckuck for soup and cup soup of nemacystus decipiens kuckuck - Google Patents

Abstract

PURPOSE: To provide a method for producing Nemacystus decipiens Kuckuck for a soup capable of removing a malodor possessed by the Nemacystus decipiens Kuckuck itself, preservable at normal temperatures without carrying out the treatment with acetic acid, etc., and good in palatability and throat passableness in preparing thereof into the soup by pouring hot water therein and obtain a cup soup of the Nemacystus decipiens Kuckuck using the Nemacystus decipiens Kuckuck for the soup. CONSTITUTION: This method for producing Nemacystus deciplens Kuckuck for a soup is constituted by using thick Nemacystus decipiens Kuckuck as a raw material, carrying out pretreatment such as cutting, washing with water, removal of foreign materials or draining the pretreated Nemacystus deciplens Kuckuck, removing at least a part of a slimy part on the surface of the Nemacystus decipiens Kuckuck by the pretreatment, filling the resultant Nemacystus decipiens Kuckuck in a packaging material, vacuum deaerating the filled Nemacystus decipiens Kuckuck, further thermally sterilizing the resultant Nemacystus decipiens Kuckuck at a temperature as high as 105-115 deg.C, eluting mucilaginous substances consisting essentially of water-soluble alginic acid or fucoidan in the epidermal part of the Nemacystus decipiens Kuckuck by heating and sticking the mucilaginous substance to the surface of the Nemacystus decipiens Kuckuck. Thereby, the fine Nemacystus decipiens Kuckuck having sliminess on the surface is obtained.

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 mozuku for soup and a cup mozuku soup, more specifically, a soup which can be stored at room temperature and has a pleasant mouthfeel and smoothness when poured into boiling soup. TECHNICAL FIELD The present invention relates to a method for producing mozuku soup and a cup mozuku soup using this mozuku for soup.

[0002]

2. Description of the Related Art Mozuku, which is a brown algae, has a structure having many cilia at its trunk when enlarged under a microscope. Then, to the cilia portion, foreign substances such as horizontal shrimp and conch, and seaweeds such as seaweed and hinori seaweed adhere, and Escherichia coli and Bacillus bacteria existing in seawater,
Vibrio bacteria and other fungi are attached. Therefore, "Mozuku" has a problem that it is difficult to maintain its freshness and cannot be stored for a long time.

[0003] From such a viewpoint, in recent years, as a means of long-term storage, "Mozuku, brewed vinegar or the like by adding alkali to P
The solution neutralized and adjusted to H5.0-6.5 has a acetic acidity of
A configuration in which the mixture is added to a concentration of 0.05 to 1.0%, and the mixture is placed in a container and heat-treated at 40 to 70 ° C. for 5 minutes or more ”(see Japanese Patent Publication No. 62-36659). "A configuration in which Mozuku is packaged in a package with a gas barrier film" (see Japanese Patent Application Laid-Open No. 1-2226575) has been proposed.

[0004] Such a configuration has the advantage that the activity of fungi such as Escherichia coli adhering to the cilia of "Mozuku" can be moderated, and the preservability can be maintained to some extent.

[0005]

However, the above-mentioned "mozuku" storage method has the following problems. That is, while treating Mozuku with acetic acid or the like,
Since the heat treatment is performed at 70 ° C. for 5 minutes or more, although it can be preserved for a certain period of time, mozuku becomes sour due to an acid such as acetic acid, and taste deteriorates. In addition, the activity of anaerobic bacteria such as spores of Clostridium botulinum cannot be stopped, acidification occurs during storage, and long-term storage cannot be performed. It is difficult to eat because the "smell" of mozuku itself remains. And other issues.

The present invention has been made in response to the above-mentioned problems. The object of the present invention is to remove the odor of mozuku itself and store it at room temperature without acetic acid treatment. Another object of the present invention is to provide a method for producing mozuku for soup, which is possible and has a pleasant mouthfeel and smoothness when pouring hot water into soup. Another object of the present invention is to provide a cup mozuku soup using the soup mozuku.

[0007]

A method for producing mozuku for soup according to claim 1 of the present invention as means for solving the above-mentioned problems is to use thick mozuku as a raw material and cut the mozuku, Pre-treatment such as washing with water, removal of foreign substances, draining, etc.
After removing at least part of the slick part of the mozuku surface by the pretreatment, filling the mozuku into a packaging material,
Vacuum deaeration, furthermore, heat-sterilize the mozuku at 105 ° C. to 115 ° C. at a high temperature, and elute a water-soluble alginic acid or fucoidan-based viscous substance in the epidermis portion of the mozuku by the heating. By attaching it to the surface of the mozuku, it is possible to obtain a soup mozuku having a small thickness on the surface.

The method for producing soup mozuku according to claim 2 is
In the method for producing mozuku for soup according to the first aspect, the slime on the surface of the mozuku for thin soup is 30 to 40% by volume of the thick mozuku used as the raw material.

The method for producing mozuku for soup according to claim 3 comprises:
The method for producing a soup mozuku according to claim 1, wherein the mozuku is brought into contact with a calcium salt such as calcium chloride, calcium sulfite or the like after draining the mozuku and before filling the packaging material.

A cup mozuku soup according to claim 4 of the present invention comprises a soup mozuku-containing package produced by the method for producing soup mozuku according to any one of claims 1 to 3, and soy sauce and bonito extract. , A package containing seasoning soup containing kelp extract, etc., and a cup containing both packages.

[0011]

In the method for producing mozuku for soup according to claim 1 of the present invention, mozuku having a large diameter is used as a raw material, mozuku, which is filled in a packaging material and degassed under vacuum, and then
Since it is sterilized by heating at a high temperature of from 05 ° C to 115 ° C, spores of Clostridium botulinum can be killed, and long-term preservability can be improved. Further, by heating, the water-solubility of the epidermis part of the mozuku can be improved. Since the viscous substance containing alginic acid or fucoidan as a main component is eluted and the viscous substance is adhered to the mozuku surface, when seasoning soup is put into this and pouring boiling water, the viscous substance is contained in the boiling water. It can be melted to give a thick mozuku soup. In addition, since the viscous substance is eluted by the high-temperature heat sterilization to obtain a thin soup mozuku having a slimy surface, the mushroom soup having the original crunchiness can be obtained.

[0012] A method for producing a soup mozuku according to claim 2 is as follows.
The thickness of the thin soup mozuku for soup is 30 to 40% by volume of the thickness of the thick mozuku used as the raw material. Is preferable, and it is possible to obtain a soup mozuku having the original texture of mozuku.

[0013] A method for producing a soup mozuku according to claim 3 is as follows.
After draining the mozuku and before filling the packaging material, the mozuku is brought into contact with a calcium salt such as calcium chloride, calcium sulfite, etc., so that the surface of the mozuku is coated and the mozuku surface can be hardened. In addition, unnecessary elution of the viscous substance during heating in the subsequent step can be suppressed.

Further, the cup mozuku soup according to claim 4 is
A package containing mozuku for soup produced by the method for producing mozuku for soup according to any one of claims 1 to 3, and a package containing seasoning soup containing soy sauce, bonito extract, kelp extract and the like, and both packages. It is combined with a cup to store the soup, so put the soup mozuku package and the soup mozuku and seasoning soup enclosed in the seasoning soup package in the cup and pour boiling water into it, Some mozuku soup can be easily obtained.

[0015]

Embodiments of the present invention will be described below. The method for producing a soup mozuku according to the present embodiment is roughly composed of three steps: a pretreatment step, a step of filling a packaging material, and a heat sterilization step.

-Pretreatment step- This step is a step in which a thick mozuku is used as a raw material, and the mozuku is subjected to a pretreatment such as cutting, washing, removing foreign matter, and draining. Here, as the mozuku, the diameter of the salted “Shizo Futomizuku” obtained by salting the algae mozuku (natural and not limited to aquaculture) produced in high-temperature waters such as Okinawa is 1 mm.
の も の 3 mm is used. This process consists of cutting (cutting) this "Shizo Futomizuku" into a predetermined length, desalting by washing with water, and desalting; horizontal shrimp, conch, etc. attached to the cilia of Mozuku. It comprises a foreign matter removing step of removing foreign matters and foreign substances such as seaweeds such as seaweed and lime paste, a draining step of draining, and a hardening step of hardening the surface of Mozuku.

That is, the mozuku is cut into a length of about 7 to 10 cm in the cutting step. This is because consideration is given to improving the merchantability and making it easier for consumers to eat. In the next desalination step, the cut mozuku is washed and desalted with a circulation type washing device. Mozuku taken from the production area is usually salted for its preservation. Therefore, this salt is removed to make it easier to eat. Then, due to this washing and desalination, mozuku becomes about twice as thick and its surface becomes muddy glue, and since this part is a place where Escherichia coli and other fungi grow, it is drained. ing. This draining treatment removes the slime of the surface, and differs from the original nature of Mozuku.

Then, in this embodiment,
The mozuku is soaked in an aqueous solution of calcium chloride. By contacting with calcium chloride, the surface of mozuku is coated with calcium chloride, preferably to a pH of about 7.85 to 7.95, and the surface is solidified. Here, as the calcium chloride aqueous solution, an aqueous solution containing about 0.10 to 0.15% by weight based on the dehydrated mozuku is used. And this immersion time is performed for about 10 to 15 minutes, and then draining is performed.
Fill the packaging material in the next step.

-Filling Step into Packing Material-This step is a step of filling the pretreated mozuku into the packing material. Here, as the packaging material, a retort packaging material obtained by laminating a nylon and a polyethylene sheet is used. Then, this is evacuated to a vacuum to make it sealed. Usually, mozuku is in the form of a bag of about 50 g. The vacuum deaeration was performed in order to uniformly perform the heat treatment in the next step and to stop the activity of aerobic bacteria.

-High-temperature heat sterilization step- This step is a high-temperature heat sterilization of the mozuku packaged in the above step. Here, the heating temperature (center temperature) is 10
It is performed at 5 ° C. to 115 ° C. for about 15 to 5 minutes (50 g of mozuku). By setting this temperature, the heat-resistant spore bacterium, etc. are killed, and the viscous substance mainly composed of water-soluble alginic acid and fucoidan in the epidermis part of mozuku is eluted,
The viscous substance is attached to the mozuku surface. As a result, 30 to 40% by volume of the mozuku before the heat treatment is eluted as a viscous substance, which adheres to the fibers on the surface of the mozuku to become the slime which is the original property of mozuku. And
In this case, the diameter of the mozuku is about "hoso mozuku", that is, about 0.8 to 2.5 mm. When the heat treatment is performed at 105 ° C. or lower, for example, 40 to 70 ° C., the sterilization cannot be performed sufficiently, and slickness of the original properties cannot be obtained. The heating time is 1
The time of about 5 to 5 minutes is the most preferable time for 30 to 40% by volume of mozuku to elute as a viscous substance before the heat treatment, and is obtained as a result of an experiment. Therefore, to increase the slime, the heating time is lengthened, and to reduce the slime, the heating time is shortened and the like is adjusted.

The soup mozuku thus produced is prepared by using "futonzuku" as a raw material, pre-treating the same, filling the packaging material, vacuum degassing, and sterilizing by heating at a high temperature. Therefore, 30-40 of Mozuku before heat treatment
The volume% is eluted as a viscous substance, and the viscous substance adheres to the surface of the mozuku, and has a diameter similar to that of "Hosomozuku", and is a mushroom for soup with a lot of slime. And
Since the mozuku for soup is sterilized by heating at a high temperature, the original smell of mozuku can be eliminated, and heat-resistant spores can be killed, so that long-term storage stability can be maintained. By the way, in the case of raw mozuku, the slickness of the mozuku surface is usually about 20% by volume.

When this soup mozuku is put in a cup together with seasoning soup and hot water is added to this soup to prepare soup, 30 to 40% by volume of the mozuku before heat treatment adhered to the surface of the mozuku The viscous substance dissolves in the hot water to produce a preferable "thickness", and a soup with a very smooth texture and a smooth taste can be obtained. Then, the package containing mozuku for soup and the package containing seasoning soup containing soy sauce, bonito extract, kelp extract, etc. are put into a cup to make a single product, so that cup soup that can be stored at room temperature It becomes possible.

Next, the mozuku soup obtained in this Example was used as a raw material, this was placed in a cup, the seasoning soup was added, and hot water was poured to obtain the mozuku soup (hereinafter referred to as this Example soup). To 20 panelists,
The operation and effect of this embodiment were examined. At the same time, the same soup using raw mozuku (hereinafter referred to as conventional soup)
I also had them eat them. As a result, in the soup of this example, 18 panelists evaluated that all the mozuku had no odor and that the soup itself was thick and easy to eat. On the other hand, in the case of the conventional soup, 19 panelists evaluated that it had a raw odor, which is the original odor, and that it was difficult to drink. In this way, according to the soup mozuku of this example, originally,
Mozuku, which was not suitable as a soup ingredient,
It was confirmed that it could be used as soup.

The mozuku for soup produced by the production method of the present embodiment was confirmed to have a change over time. After 6 months from the production, no change was observed in the bacterial count at all, and long-term storage was confirmed. I was able to confirm. This is considered to be due to the fact that mini-retort sterilization (high-temperature heating at 105 ° C. to 115 ° C.) is used as the heat sterilization treatment, so that heat-resistant spores of botulinum and the like can be killed.

As described above, according to the present invention, thick mozuku is used as a raw material.
The point of performing high temperature heat sterilization treatment at 5 ° C to 115 ° C. By this heat treatment, a viscous substance mainly composed of water-soluble alginic acid or fucoidan in the epidermis of mozuku is eluted, and the viscous substance adheres to the mozuku surface. The most significant feature of this method is that this configuration makes it possible to obtain a thin soup mozuku having a slimy surface. In addition, muzzle is brought into contact with a calcium salt such as calcium chloride and the surface thereof is solidified, so that unnecessary elution of a viscous substance is adjusted by heating at the time of high-temperature heat sterilization.

It should be noted that the present invention is not limited to the above-described embodiments, but includes configurations that can be modified and implemented within a range that does not change the gist of the present invention. Incidentally, it is natural that raw mozuku may be used in addition to the salted mozuku, and the calcium salt may be calcium sulfite or the like in addition to calcium chloride, and an alkali that can solidify the mozuku surface. Any salt may be used.

[0027]

As is apparent from the above description, according to the method for producing soup mozuku of claim 1 of the present invention, mozuku having a large diameter is used as the raw material mozuku, and this is used as a packaging material. After filling and vacuum degassing, 105 ℃ ~
Since high-temperature sterilization is performed at 115 ° C., spores of botulinum can be killed, and this has the effect of improving long-term storage. Further, the heating elutes a water-soluble alginic acid or a fucoidan-based viscous substance as a main component in the epidermis of the mozuku, and attaches the viscous substance to the mozuku surface. When poured, the viscous substance dissolves in the boiling water to obtain a thickened mozuku soup, and the high-temperature heat sterilization elutes the viscous substance, and has a thickness having a slimy surface. Since a thin soup mozuku is obtained, there is an effect that a soup mozuku having an original texture can be obtained.

According to the method for manufacturing a soup mozuku of the second aspect, the surface of the soup mozuku having a small thickness is set to 30 to 40% by volume of the thick mozuku used as the raw material. In addition to the effect of the first aspect, when soup is used, the slimming becomes a preferable thick, and there is an effect that a soup mozuku having an original texture can be obtained.

According to the method for producing mozuku for soup according to claim 3, the mozuku is contacted with a calcium salt such as calcium chloride or calcium sulfite after the mozuku is drained and before the packaging material is filled. The mozuku surface has a coating state, and the mozuku surface can be solidified, and it is possible to suppress unnecessary elution of the viscous substance during heating in a subsequent step.

According to the cup mozuku soup of claim 4, the soup mozuku-containing package produced by the method for producing soup mozuku according to any one of claims 1 to 3, soy sauce, bonito extract, Since the package containing seasoned soup containing kelp extract or the like and the cup containing both packages are combined, the package containing soup for mozuku and the mozuku for soup enclosed in the package containing seasoned soup are contained in the cup. By adding seasoning soup and pouring hot water into it, it is possible to easily obtain a thick mozuku soup.

Therefore, according to the present invention, it is possible to remove the odor of mozuku itself, and to store it at room temperature without acetic acid treatment. There is an effect that a method for producing mozuku and a cup mozuku soup using the soup mozuku can be provided.

Claims (4)

[Claims] 1. Mozuku having a large thickness is used as a raw material, and the mozuku is subjected to pretreatment such as cutting, washing, foreign matter removal, draining, and the like. The mozuku is filled in a packaging material, vacuum degassed, and further heat-sterilized at 105 ° C. to 115 ° C. at a high temperature of 105 ° C. to 115 ° C. The water-soluble alginic acid and fucoidan in the epidermis of the mozuku are heated. A method for producing a soup mozuku having a small thickness on a surface thereof by eluting a viscous substance and attaching the viscous substance to the mozuku surface. 2. The method according to claim 1, wherein the surface of the thin soup mozuku has a thickness of 30 to 4 times that of the thick mozuku used as the raw material.
The method for producing a soup mozuku according to claim 1, which is 0% by volume. 3. After the mozuku is drained and before filling the packaging material, the mozuku is treated with calcium chloride,
The method for producing a soup mozuku according to claim 1, which is brought into contact with a calcium salt such as calcium sulfite. 4. A package containing mozuku for soup produced by the method for producing mozuku for soup according to any one of claims 1 to 3, and a package containing seasoned soup containing soy sauce, bonito extract, kelp extract and the like. A cup mozuku soup characterized in that it is combined with a cup for storing both packages.