JPS58149666A - Beverage containing sea weeds - Google Patents

Abstract

PURPOSE:A water-soluble extract of seaweeds or a seaweed paste is treated with ultrasonic waves or homogenized and the product is used to obtain a beverage containing seaweeds causing no change in quality and properties stably for a long time and becoming agreeable to drink. CONSTITUTION:At least one selected from the group consisting of WAKAME, KONBU (sea tangle), NORI (laver), HIZIKI (Hizikia fusiforme), MOZUKU (Nemaystus decipieus), ARAME (Eisenia bycyclis), AOSA (Sea lettuce) and MATSUMO (Thornwort) is extracted with water. The resultant water-soluble extract is added and sterilized. Or the above seaweed is made into a paste and suspended in water or the seaweed is crushed into a fine powder and dispersed in water then, it is treated with ultrasonic waves and/or homogenized, sterilized, when desired, seasoned with sugar and other additives.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is for ingesting seaweed in an easily digestible form, by incorporating it into drinks or processed drinks to make it easier to ingest.

Seaweed contains a lot of iodine, is rich in protein, and is also very rich in vitamin A, potassium, and calcium. It is also low in calories, and from a nutritional perspective, it is desirable to consume large amounts of it for good health. In recent years, the nutritional value of seaweed has been reconsidered as health consciousness has increased worldwide, and research into the use of seaweed as an ingredient in various dishes, including salads, has begun to be pursued with unprecedented enthusiasm. Seaweeds in our Japanese diet include kelp, hijiki, wakame, and seaweed, as well as small fish, konnyaku, and daikon radish.

It has been used with excellent nutritional balance, such as soybeans and carrots. Historically, the Japanese are the people who have used seaweed the most. However, because seaweed is often ingested in its raw form and seaweed generally has low digestibility, it is difficult to say that it is a nutritionally effective use in the true sense of the word. However, considering the use of seaweed as fiber, it is no exaggeration to say that consuming seaweed in its raw form played a role in the health management of Japanese people.

The present invention reflects on the conventional use of seaweed, and in light of the increasing health consciousness that has been observed in recent years, the use of seaweed has been expanded and the use of seaweed has been expanded to seek products with higher nutritional value and palatability. This is the result of research. In other words, this is an unprecedented method of using seaweed, and the use of seaweed as a beverage that is nutritionally superior, taste-friendly, and can be consumed in large quantities.

Even if seaweed is simply made into a paste and dispersed in water, or made into a dry powder and incorporated into a liquid, most of the seaweed will precipitate, making it impossible to provide a uniform liquid as a beverage.

Although it is possible to reduce the amount of precipitate after dispersion in water using the paste processing method or the pulverization treatment after drying, it is still not possible to uniformly disperse the precipitate in the liquid, making it unsuitable for use as a beverage. However, in such a case, it is possible to remove the sediment by filtration etc. and use only the supernatant liquid as a seaweed component dissolved in the water to make a drink, but this is still disadvantageous from the point of view of the filtration process and the yield during production. be.

The present invention takes the above-mentioned problems into consideration, and aims to provide a seaweed-containing beverage or beverage processed food that can be uniformly stabilized for a long period of time, has no change in quality or physical properties, and is easy to drink. It is something to do. That is, it is characterized by extracting the water-soluble components of one or more seaweeds selected from wakame, kelp, seaweed, hijiki mozuku, aosa, arame, and pineapple, and adding the water-soluble components to make a liquid drink. . The extracted water-soluble components can be heated and sterilized to serve as a beverage, but in order to make it easier to drink, sugar,
Starch syrup, sorbitol, glucose.

It is preferable to add sugars such as maltose and lactose, lemon, vinegar, dairy products, soy milk, etc. to impart flavor. The water-soluble components of the extracted seaweed are rich in nutritional components such as proteins, vitamins, and minerals, and the extract can be made into a uniform beverage without precipitation, and is stable for a long time by heat sterilization. It can be served as a drink.

If only the water-soluble components of seaweed are extracted for drinking purposes, unused portions will be produced, so it is preferable to use the whole seaweed if possible. However, dispersions of seaweed paste or dried crushed seaweed may form precipitates during long-term storage, and have drawbacks such as separation into two layers, so they cannot be the homogeneous solutions required for beverages. It is difficult and inappropriate.

Therefore, the inventors of the present invention conducted repeated research and found that when seaweed was made into a paste and dispersed and suspended in water, which was stirred and then treated with ultrasonic waves, precipitation also occurred over a long period of time even if the solution was subsequently heat sterilized. They found that it was uniform. Similar results have also been obtained by homogenizing the above-mentioned aqueous dispersion of seaweed made into a paste. I was able to find out that I could provide a drink that tasted just like that.

For example, 50 g of wakame and konbu seaweed were washed and drained and made into a paste, then dispersed and suspended in water for 1000 m
1 was dispensed into 500 ml portions to form liquid A and liquid B.

Solution A was treated with ultrasound (200Wl□xHz) for 80 minutes. On the other hand, liquid B is 85.0 kg /
A homogenization treatment was carried out under a pressure of 1.5 apr. The thus obtained liquids A and B were each a homogeneous solution, and could be served as a drink without any precipitation.

In order to further test the long-term storage stability, we tested the above-mentioned solutions A and B.
After preparing sufficient amount of each liquid under the same conditions as above, human liquid 17
Glucose and sucrose are each 10 parts by weight and 16 parts by weight for 4 parts by weight.
Part by weight was added, a little lemon juice was added, and the mixture was thoroughly stirred.

The solution thus obtained was then passed through a UHT sterilizer for 1
After treatment at 42° C. for 8 seconds, it was cooled to 8° C. and filled aseptically. Liquid B was also treated in the same manner as A* to obtain a filling. These prepared beverages were both 8℃ and 80℃.
When a storage test was carried out for 70 days under the following conditions, no precipitation occurred and the flavor did not change.

The dried seaweed is crushed into a fine powder, dispersed in water, and then subjected to ultrasonication and homogenization treatment in the same manner as the aqueous dispersion obtained from the paste. When we made a prototype, we obtained results that were almost the same as those obtained from a paste-like beverage. In addition, the aforementioned solution A was concentrated twice. To 40 parts by weight of this, 20 parts by weight of starch syrup with a solid content of 75%, 20 parts by weight of granulated sugar, and 20 parts by weight of NRUBI)-/I/ were added and the mixture was heated to 75°C.
The mixture was thoroughly stirred and heated for 15 minutes.

This product was further sterilized at 95°C for 5 minutes to obtain a processed food. 8℃ in storage test.

There were no abnormalities in the physical properties of either product after 45 days at 85°C, and when diluted 8 times with water, a seaweed beverage with good flavor was obtained.

Claims (4)

[Claims] (1) Extract the water-soluble components of one or more seaweeds selected from wakame, kelp, seaweed, hijiki, mozuku, aosa, arame, and pineapple, add this, and heat sterilize it. A drink containing characteristic seaweed. (2) Make a paste of one or more seaweeds selected from wakame, kelp, seaweed, hijiki, mozuku, aosa, arame, and mamono, disperse and suspend it in water, and treat it with ultrasound and/or A beverage containing seaweed that is homogenized and then heat sterilized. (3) Crush one or more types of seaweed selected from dried wakame, kelp, seaweed, hijiki, aosa, and arame, and disperse the fine powder in water and further as needed. A beverage containing seaweed, which is characterized by being subjected to ultrasonic treatment and/or homogenization treatment and heat sterilization treatment. (4) Item 2 or 8 containing 40 weight or more of sugars
Section Beverage.