JPH11196826A - Processed seaweed food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a processed seaweed food such as seaweed dressing and seaweed sauce having preferable palatability meeting the use by modifying the viscosity caused by the thickening component of seaweed. SOLUTION: A processed seaweed food having the form of spread or sauce is produced by boiling a seaweed-containing raw material and pasting the product with a mixer while controlling the viscosity caused by the thickening component of seaweed during the boiling process and/or the pasting process. The control of viscosity is carried out by adding minerals, natural polysaccharides and/or starches in the boiling process and/or the pasting process or controlling the pH in the boiling process and/or the pasting process of the raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dressing- or sauce-shaped processed seaweed food prepared by pasting seaweed as a raw material and a method for producing the same.

[0002]

2. Description of the Related Art Seaweed is a nutritionally excellent food material containing minerals, dietary fiber, vitamins and, depending on the case, high-quality amino acids. In particular, in recent years, the effects of trace elements on human physiology and health are gradually being clarified. However, many seaweeds contain essential trace elements such as zinc (Zn) and iodine (I). Attention has been paid. However, there are not many applied foods that use seaweed. The reason is considered to be that not only the unique smell and form of the seaweed but also the paste-like feeling due to the thickening substance contained in the seaweed hinders the processing application. The thickening components contained in typical seaweeds are as shown in Table 1 below.

[0003]

[Table 1]

[0004] When the seaweed containing the above-mentioned thickening component is simply boiled or processed such as powdering, the thickening component comes out as it is and the paste-like feeling becomes strong. For example, as a conventionally applied seaweed applied food, there is a jam-like food utilizing the viscosity of seaweed (see JP-A-62-143671).

[0005]

However, when seaweed is processed, if the viscosity due to the thickening component appears as it is and the paste-like feeling becomes strong, it is difficult to apply it to dressings and sauces. In addition, the unique smell of seaweed has two sides: it becomes negative or positive when it is processed food. For example, although the smell of nori is preferred, seaweed salads such as seaweed are masked with green soybean dressing to eliminate odor. Therefore, when designing a processed seaweed food, it is important how to control the contained thickening components and odor.

An object of the present invention is to obtain a processed seaweed food such as a seaweed dressing and a seaweed sauce, which realizes a preferable texture according to the intended use by modifying the viscosity of the seaweed due to a thickening component.

[0007]

Means for Solving the Problems The processed seaweed food according to the present invention contains seaweed as a raw material, the viscosity of which is increased by the thickening component of the seaweed, and is formed into a paste.
Preferably, it is provided for use in any of a seaweed sauce, seaweed dressing, and seaweed sauce. The method for producing a processed seaweed food according to the present invention includes a step of boiling a raw material containing seaweed, and a step of pasting the raw material that has been boiled simultaneously or separately in this step. At least one of them is characterized by controlling viscosity due to a thickening component of seaweed. As a method of controlling the viscosity by the thickening component of seaweed,
A method of adding at least one of minerals, natural polysaccharides, and pastes in at least one of the raw material ripening step and the pasting step, and a method of adjusting pH in at least one of the raw material ripening step and the pasting step , Etc.

According to the present invention, the viscosity of the seaweed itself is controlled to suppress the pasty feeling that becomes too strong just by simmering, or, if the pasty feeling is insufficient, a moderate pasty feeling is obtained. Can be given, and by drawing out the viscosity in a well-balanced manner according to the application, it can be jammed, spread,
A processed seaweed food such as a sauce, a dressing, and a sauce can be obtained.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, seaweed is mixed and boiled, if necessary, with salt, sweetener, sugar and the like. During the ripening, the viscosity by the thickening component is controlled in consideration of the thickening component of the seaweed to be used. Specific methods for controlling the viscosity include (1) adding a mineral to suppress the viscosity, and (2) adding a paste such as a thickening component (gelling component) extracted from another seaweed or the like. (3) adding natural polysaccharides to change the viscosity, (4) adjusting the pH of the liquid or adjusting the heating temperature to increase the viscosity of the molecules of the thickening component. To give a strong glue-like feeling by cutting the same.

For example, seaweed and kelp contain a water-soluble sodium salt of alginic acid and fucoidan as a thickening component. When these seaweeds are boiled, by adding mineral ions such as calcium and magnesium, it is possible to reduce the viscosity by changing alginic acid to a hardly soluble calcium salt or the like. That is, the viscosity can be controlled by taking a mineral balance. If it does not easily decompose by boiling, like kelp,
The viscosity may be controlled by adding minerals during the paste-forming process.

[0011] Suginori contains carrageenan which is a sulfated polysaccharide, Aosa and Aonori contain glucuronoxyloramnan sulfate which is a sulfated polysaccharide, and Iwata contains xyloarabinogalactan sulfate which is also a sulfated polysaccharide.
These sulfated polysaccharides react with potassium, calcium, magnesium and the like to change the viscosity, and in some cases, form a gel. Further, under high temperature conditions or under acidic conditions, the molecules are cut, giving a strong pasty feeling. Therefore, mineral addition, P
The viscosity can be controlled by adjusting H, adjusting the heating temperature, and the like.

Amanori contains porphyran, and Amakusa and Ogonori contain agar, which are extracted by boiling.
In addition, agar is cut under acidic conditions to give a feeling of glue. Therefore, the viscosity can be controlled by adjusting the pH and the heating temperature. In the case of a seaweed that has a small paste-like feeling even after being boiled and pasted, an appropriate paste-like feeling can be given by adding a paste such as agar. Furthermore, the viscosity can be changed by adding natural polysaccharides such as pectin, xanthan gum, and locust. The raw material containing the seaweed that has been boiled while controlling the viscosity as described above is pasteurized by using a mixer if necessary if the raw material is not a powder raw material. If the raw materials are crushed in advance, they can be pasted simultaneously by boiling. As a result, processed foods in the form of a jam, a spread, a sauce, a dressing, and a sauce can be obtained.

Example 1 Aosanori was ground, and soy sauce, salt, sugar, water, and agar were added and boiled to form a paste, thereby forming an sauce. Example 2 To the sauce obtained in Example 1, vinegar, lemon juice (or citron) and onion put in a mixer were further added to produce an Aonori dressing.

When the sauce of Example 1 was cooled and served for food, it was evaluated as a sauce having no pasty feeling despite being in a sauce-like shape. In addition, nori fiber was not left like nori tsukudani, and it was evaluated as a homogenized new food. When the dressing of Example 2 was spread over raw vegetables and served for food, it was evaluated as a new dressing that had a flavor of Aonori and moderate viscosity, and was unprecedented.

Example 3 A boiled seaweed was washed with water to remove salt to about 0.5% or less. The boiled seaweed was added to calcium lactate (1%) and mixed with a mixer to form a complete paste. Further, apple vinegar, oil and fat, a seasoning, and an emulsifier (such as lecithin) were added to the paste, and homogenized to form a wakame dressing. The viscosity of the wakame seaweed due to the thickening component when it was made into paste was reduced by the addition of calcium lactate, and a sauce with a less sticky feeling was obtained.

Example 4 After drying and coarsely pulverizing Aosanori, saccharides such as oligosaccharides,
Seasonings, spices, agar / stabilizers, etc. were added in the composition shown in Table 2 below, and the mixture was boiled and then completely pasted with a mixer to produce aosanori syrup.

[0017]

[Table 2]

[0018] Tsukudani, which is a mixture of boiled seaweed, has a high salt content, and eating too much will result in excessive salt intake. By processing the high nutrient laver as a low-salt syrup as in this example, it is possible to easily ingest it without worrying about the salt content.

Example 5 Agar / stabilizer, saccharides (sugar, oligosaccharides, etc.), seasonings, and flavors were added to amanori in the composition shown in Table 3 below, and the mixture was boiled.
The mixture was completely pasted into a nori jam.

[0020]

[Table 3]

Nori jam has an appropriate viscosity due to the thickening effect of agar and is a completely homogenized paste, so it has an unprecedented new texture and has been evaluated as very easy to eat. Was done.

[0022]

As described above, according to the present invention, the viscosity of seaweed itself is controlled, and the viscosity is appropriately extracted in a well-balanced manner according to the intended use, so that the jam-like, spread-like, sauce-like and sauce-like shapes are obtained. , A processed seaweed food such as a dressing can be obtained.

──────────────────────────────────────────────────続 き Continued on front page (51) Int.Cl. ⁶ Identification code FI A23L 1/39 A23L 1/39

Claims (5)

[Claims] 1. A processed seaweed food comprising seaweed as a raw material, wherein viscosity is controlled by a thickening component of the seaweed, and which is pasted. 2. The processed seaweed food according to claim 1, wherein the processed food is used for any of seaweed sauce, seaweed dressing, and seaweed sauce. 3. A step of boiling the raw material containing seaweed, and a step of pasting the raw material boiled simultaneously or separately in this step, wherein at least one of the boiling step and the pasting step has the seaweed. A method for producing a processed seaweed food, characterized by controlling viscosity by a thickening component. 4. A method for controlling the viscosity of a seaweed by a thickening component by adding at least one of a mineral, a natural polysaccharide, and a sizing agent in at least one of a raw material ripening step and a pasting step. The method for producing a processed seaweed food according to claim 3, wherein: 5. The processed seaweed food according to claim 3, wherein the viscosity of the seaweed due to the thickening component of the seaweed is controlled by adjusting the pH during at least one of the raw material ripening step and the pasting step. Manufacturing method.