JPH1028561A - Food raw material and its utilization - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food raw material capable of adding to and being mixed with various kinds of foods, drinks, feeds, vegetable nutrients, etc., because of not having the original seaside smell of the laver. SOLUTION: This food raw material is produced by cooking a raw laver alga and/or a laver sheet produced by drying the sheet of the raw laver alga at the atmospheric pressure or a high pressure. After cooked, the laver may be subjected to one or more of a milling process in a wet state, a drying process, a grinding or pulverizing process, and a liquidizing process.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a novel food material using glue and its use, and more particularly, the present invention newly employs a new treatment of steaming glue. And the use of steamed paste.

[0002]

2. Description of the Related Art Nori is a general term for seaweed contained in Asasanori and similar Amanori genus, and is an excellent nutritional food that has the highest protein content among seaweeds and is rich in vitamins and minerals. is there. Most of the seaweed is used as dry seaweed or plate seaweed and grilled seaweed obtained by grilling the seaweed, and part of the seaweed is used as tsukudani, frikake, and the like.

[0003]

As described above, the use of nori is limited, and the consumption of seaweed has reached the limit due to the westernization of Japanese dietary habits. is not. Therefore, there is a long-awaited need in the art for the development of new uses of laver. Further, in the production of conventional laver products, a large amount of waste laver that cannot be sold as a product is generated and is disposed of in a large amount, and disposal thereof is a problem.

[0004]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems all at once, and as a result of examination from various fields, it has been found that the original alga of laver or the primary dried plate laver is obtained. When steamed, the sea odor of the seaweed disappears, the taste increases, a clear green color is obtained, the crispness is improved, the digestion and absorption are improved, the sweetness is increased, and the enzyme is deactivated. It was found that the quality was fixed, while there was no change in EPA, glutamic acid, taurine and other functional components.

[0005] In addition, untreated laver (seaweed) is not only deteriorated in a few days even if added and blended with other foods, but also has an aroma in conventional seaweed products such as dried seaweed. However, when it is added to other foods, it becomes unpleasant odor such as isoodor, and it cannot be used freely in other foods. On the other hand, steamed seaweed (seaweed) does not have such a thing and has the above-mentioned remarkable effect, and especially because Isoka disappears,
It has also been discovered that it can be freely added to various foods and used, and that it can be made into various forms from liquid to powder. The present invention has been made based on these useful new findings and is based on steamed laver (primarily dried plate nori)
The basic technical philosophy is to use as a food material, and it was also found that the obtained food material can be used for various purposes, especially for foods and beverages, feed, plant nutrients, etc. Have been found, and the present invention has been completed.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In order to produce a food material according to the present invention, a raw seaweed and / or a primary dried seaweed is used as a raw material, and this is steamed under normal pressure or pressure. In the present invention, "nori" refers to algae that live in the sea,
"Laver" refers to a product obtained by processing and processing laver, such as primary dried laver, fully dried (furnitured) laver for grilling (baked laver), and cooked boiled seaweed. Is exemplified.

[0007] Steaming of the raw material may be performed by applying steam to the raw material, and a method and conditions commonly used for steaming food are appropriately used. For example, the raw material may be mounted on a belt conveyor, and steam may be injected from above and / or below to perform steaming. The steaming may be performed in a dome. In particular, the pressure steaming is preferably performed in a closed space rather than in an open space. In particular, when steaming at high pressure, an autoclave is used. The steaming may be either a continuous type or a batch type, and it is preferable to use a mesh or other porous belt for the belt of the belt conveyor so that steam and condensed water can pass through.

[0008] Steaming is carried out in accordance with the usual method of steaming food. In the case of steaming under normal pressure, it is 70 to 150 ° C, preferably 80 to 12 ° C.
Treat with steam at 0 ° C. Pressure steaming includes all the steps of treating with steam at a pressure of normal pressure or more, but at a pressure of 0.5 kg / cm ² or more, preferably 5 to 10 kg / cm ^2.
kg / cm ² of pressurized steam (steam temperature is 60-140 ° C,
Preferably, the treatment may be performed at 70 to 100 ° C). Also,
If necessary, high-temperature and high-pressure steaming using an autoclave (for example, at a temperature of 150 to 250 ° C. and a pressure of 10 to 50 kg / cm ² )
May be.

[0009] In this manner, the seaweed chips are obtained by steaming the seaweed progeny and / or the primary dried seaweed. The drain that is discharged has a unique bitterness, and unpleasant components are separated and removed by the steaming treatment. The obtained seaweed chips have no unpleasant aftertaste, taste good, and maintain EPA, glutamic acid, taurine and other useful components, so that they can be used as food materials as they are, and for example, It can be used alone or in combination to produce a food material.

(1) Grinding or liquefaction in a wet state A paste-like paste to liquid is obtained. This material is suitable for a paste-like food or a liquid-like food, but because of its high viscosity, it is also useful for improving a thickener, noodles such as jumpsuit, stiffness and elasticity. (2) Drying It can be molded into various shapes and sizes. For example, a strip-shaped strip can be cut into plate-shaped foodstuffs. (3) Crushing after drying to pulverization It is possible to obtain a crushed to powdered food material, which can be widely added and blended in various foods and drinks. The food material according to the present invention is crushed using an impact grinder such as a hammer mill.
In the case of powdering, even if microscopic particles are mixed, they can be crushed without being scattered, which is a novel and outstanding effect particularly in the case of industrial mass production.
Therefore, fine-powder-to-powder food materials can be effectively obtained, and the food materials thus obtained can be advantageously used for, for example, noodles and breads. (4) Seasoning Seasoning is performed in at least one of the above-described processing steps, and if necessary, flavoring is performed to produce a food material. Jams and tsukudani are used not only as food materials but also as foods.

The food material according to the present invention can be widely used for producing foods and drinks, feedstuffs, plant nutrients and the like.

As foods and drinks, breads, cakes, udon,
Flour products such as fine noodles, ramen, pasta; sweets such as candy, rice crackers, and oysters; Kamaboko, Chikuwa, Hang pen,
Fishery / livestock kneaded products such as sweet potato, ham, sausage, and paste; dairy products such as cheese and butter; tofu; konjac, shiratake; beverages and the like.

The food material according to the present invention is added and blended during the production process of the above food and drink and / or the product. At this time, according to the present invention, the most suitable form of the food material can be selected, and when the present food material is blended inside the food or drink, for example, a dry powder or a paste is preferable. In the case of attaching or topping to the surface of a food or drink product, for example, flake, granule, or powder form is suitable. The amount of the food material to be added to the food or drink may be appropriate, but the food material can be mixed in a large amount, and it is sufficiently possible to mix a large amount of food material of 5 to 10%. Even when applied to the surface of food, it is sufficiently possible to apply the present food material so as to cover all food surfaces.

The present food material can be added and blended not only to foods and drinks, but also to feeds, feeds and drinks for livestock, poultry, fish and pets. Same as in the case. The taste of the animal was high with respect to this food material-added feed, for example, 1% added drinking water was fed to a broiler, but was not repelled at all.

Further, the food material can be used as a plant nutrient material, and may be added to a commercially available fertilizer or a homemade compost in an appropriate amount. In addition, a culture solution for hydroponics or horticulture such as fresh flowers can be used. To supplement nitrogen, phosphoric acid, potassium and other components. Hereinafter, examples of the present invention will be described.

[0016]

Example 1 Of the harvested Nori algae, a lower grade product that cannot be marketed was washed with water, spread on a mesh belt conveyor to a thickness of about 1 cm, and adjusted to a temperature of 100 to 120 ° C. from above the conveyor. The steam was sprayed for 5 minutes. A large amount of drain dripped, and nori chips were obtained. Nori chips did not remain in the laver chips obtained by the steaming treatment as described above, and there was no unpleasant aftertaste and the taste was good. Further, no change was found in the content of useful components such as EPA, glutamic acid, and taurine.

An excellent laver chip was obtained by performing the same treatment as described above except that primary dried laver was used in place of the laver protophyta (the steam injection time was 20 minutes).

[0018]

Example 2 1 L of saline prepared by adding 7 L of water to 1.8 L of salt, 0.4 L of pasty laver chips prepared in Example 1, and 3.75 kg of flour were kneaded with a kneader. And a noodle belt using a noodle belt machine. After the obtained noodle belt was rough-rolled, middle-rolled and finish-rolled, it was made into a noodle string with a cutting machine, and dried to produce a seaweed-containing udon.

The seaweed-containing udon obtained in this manner is a noodle product having a reduced boiling time, a firm flavor, a unique flavor with a rich flavor, and a bright green beautiful and functionally rich noodle product. there were. On the other hand, unlike the above-mentioned udon, the udon produced by using the laver paste without the steaming treatment changed in only a few days, gave off-flavored off-flavor, and could not be used for food.

[0020]

Example 3 After drying the laver chips obtained in Example 1 according to a conventional method, the laver chips were pulverized, and the resulting dried powder was used to produce bread with laver. The ingredients of the bread were as follows: flour 9, yeast 0.2, yeast food 0.0
1, water 6.2, white sugar 0.6, salt 0.2, shortening 0.5, skim milk powder 0.2, dried laver powder 1 (each kg)
Was used to produce bread according to the baking process shown in Table 1 below.

[0021]

[Table 1]

The obtained nori bread has a beautiful natural green color and is delicious with a savory flavor, and such bread has been a novelty which has hitherto been unknown.

[0023]

Example 4 Nori candy was produced using the dried nori powder produced in Example 3. That is, sweetened condensed milk 35, maltitol 60, vegetable oil 1.4, salt 0.3, emulsifier 0.2, flavor 0.1, and sweetener 0.05 (%) were sufficiently mixed. The obtained mixture is put into a concentration kettle, and the water content is about 8%.
The resulting candy mass was cooled, placed in an aerator, stirred for 4 minutes to aerate, and molded to obtain a laver candy product.

[0024]

Example 5 1000 g of a 5% suspension of laver chips produced in Example 1, 1500 g of saccharides, 150 g of honey, 10 g of ascorbic acid, 10 g of citric acid, and an appropriate amount of perfume were added to water to make 10 kg, and the mixture was heated at 95 ° C. Sterilize for 20 minutes, 2
Each 100 ml was aseptically filled into a bottle to produce a health drink containing laver.

[0025]

Example 6 Using the laver chips produced in Example 1, a seasoning was added according to a conventional method and the mixture was boiled to produce laver tsukudani.

[0026]

According to the present invention, a novel food material which has hitherto been unknown has been developed for the first time. Since this food material can be widely used for various purposes, it not only increases the consumption of seaweed, which has reached a plateau, but also removes a large amount of waste seaweed that could not be provided to the market and was discarded. Because it can be fully utilized, it is excellent in terms of waste treatment and pollution prevention technology, and is also excellent in terms of effective use of precious natural resources. It is a term.

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Claims (6)

[Claims] 1. A food material obtained by steaming laver protoalgae and / or plate laver obtained by primary drying thereof at normal pressure or high pressure. 2. The food according to claim 1, wherein each of the steps of grinding, drying, crushing, pulverizing, and liquefying in a wet state after being steamed is used alone or in combination of two or more. Material. 3. A food or drink using the food material according to claim 1 or 2. 4. The food or drink according to claim 3, wherein the food or drink is a flour product, a confectionery, a pasty product, a dairy product, a konjac, a tofu, and / or a beverage. 5. A feed comprising the food material according to claim 1 or 2. 6. A plant nutrient comprising the food material according to claim 1 or 2.