JPS60203168A - Preparation of seaweed food having high preservability - Google Patents

Abstract

PURPOSE:To prepare the titled food keeping the original palatability, taste, flavor and nutrient of the seaweed used as a raw material, by sealing raw seaweed or lightly pretreated seaweed in a heat-resistant vessel together with seawater, etc., and sterilizing with heat at a specific temperature. CONSTITUTION:A fresh-picked seaweed or a seaweed lightly heat-treated or alkali-treated with slaked lime, etc. is put into a heat-resistant vessel (e.g. standing pouch made of a composite film of polyester/nylon/particular propylene) together with seawater or a liquid having similar osmotic pressure to seawater (e.g. an aqueous solution containing 29.25g of NaCl per 1l), and the content is sealed and thermally sterilized at <=105 deg.C to obtain the objective product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a seaweed food with a high shelf life, and more particularly, to a method for producing a seaweed food with a high shelf life that retains the original texture, flavor, and nutritional components of seaweed.

Traditionally, salted and dried seaweed foods have been produced and sold as shelf-stable seaweed foods, but salted seaweed loses its original texture and flavor;
Dried products have the disadvantage that it takes time and effort to rehydrate them before eating, and the original flavor is also lost.

In addition, in recent years, there have been products in which seaweed is sealed in containers with seasoning liquids such as sambai vinegar or sanbaizu vinegar, or liquids such as water and sterilized at high temperatures, but these products lose the original texture of seaweed and are not processed. Another drawback is the inevitable loss of nutrients such as minerals. In addition, during the growing season of seaweed, products may be made in a raw state, but in this case, deterioration in quality is observed in about 1 to 2 days, so it is not practical due to restrictions in terms of distribution.

The present invention has been made in view of the above-mentioned situation regarding seaweed foods that have a shelf life. The purpose of the present invention is to provide a method for producing a seaweed food with high shelf life.

The present invention will be explained in detail below.

The feature of the present invention is that raw seaweeds picked from the sea or the seaweeds are subjected to a mild heat treatment or an alkali treatment using slaked lime, etc., and then treated with seawater or a liquid having an osmotic pressure equivalent to seawater, and then heat-resistant. stored in a container with
It is sealed and heat sterilized at a temperature not exceeding 105°C.

The term "seaweed" as used herein refers to edible seaweed such as raw nori and ogo nori.

Since seaweed originally grows in seawater, its cells adjust the osmotic pressure so that it is almost isotonic with seawater. Therefore, when seaweed is transferred to fresh water, if the cell membrane is weak, too much water will enter the cell, causing the cell to rupture.Also, even if the cell does not rupture, the osmotic pressure regulating part of the cell membrane will be lost. As a result, the minerals and other nutrients contained in the seaweed diffuse into the water and are washed away.

In the present invention, raw seaweed picked from seawater or seaweed that has been subjected to a slight heat treatment or alkali treatment is used as seawater or a liquid having an osmotic pressure similar to seawater.
For example, by encapsulating 29.25 g of sodium chloride (or table salt) with a solution dissolved in 11 water, the difference in osmotic pressure between the inside of the seaweed cells and the external fluid is eliminated, and the active ingredients inside the cells are washed away to the outside. can be prevented.

In other words, the nutritional components contained in seaweed are retained without being washed away.

The present invention involves storing seaweed in a heat-resistant container (e.g. polyester/nylon/
Seaweed is sealed in a standing pouch (made of a composite film of special polypropylene) and sterilized by heating at a temperature not exceeding 105 degrees Celsius. Almost tS
It is possible to sterilize marine bacteria derived from seaweed without causing any damage.

Incidentally, when seaweed is heated to a temperature exceeding 105℃, such as 120℃ or higher, as in the case of retort food, the cell walls that make up the thallus are destroyed even after heating for just a few minutes, leaving the raw state. It now has a completely different texture,
In addition, viscous substances such as alginic acid contained in seaweed leak out to the outside, significantly impairing the appearance.

As mentioned above, the seaweed food obtained by the present invention has a high shelf life, and can be eaten without opening the container (if placed in a colander or the like and draining water, the seaweed food can be eaten as is with a texture similar to fresh seaweed). It can be said to be an extremely convenient and long-lasting algae food for consumers, since it does not require the time and effort of rehydration unlike conventional buried or dried products.

EXAMPLES The present invention will be specifically described below with reference to Examples.

Example Raw seaweed and Ogo seaweed picked from seawater were washed several times with clean seawater, and then 20g and 40g each were placed in commercially available heat-resistant stand pouches (12 μII polyester/20 nylon).
100 cc and 200 cc of filtered seawater were poured into each container and sealed.

The encapsulated samples as described above were processed in the following three procedures.

(A) Do not heat sterilize as sealed.

(B) Heat sterilize by inserting into a heat sterilization pot set at a temperature of 90°C for 25 minutes.

(C) Heat sterilize by inserting into a heat sterilization pot set at a temperature of 120°C for 10 minutes.

As a result of opening each pouch treated as described above and performing observation and sensory testing, it was found that the color tone changed to green in the pouches treated with the above heat treatment (B), but the color tone changed to green in the pouches treated with the above heat treatment (A). ) had almost the same texture as that of (A), whereas the one that underwent the heat treatment in (C)
) The texture was noticeably softer than that of seaweed, and the original texture of seaweed was lost.

In addition, as a result of a storage test at 20°C after heat treatment,
In the case of the case (A) which was not heat-treated, the number of normal plants grew to the point that it was not edible at the 214th day, but in the case of the case (B), it was still sufficiently edible even after 2 weeks. I was able to serve it.

Applicant: Koman Shoji Co., Ltd. Agent Miya 1) Hirotoyo

Claims (1)

[Claims] Raw seaweed picked from the sea or 1f of said seaweed
After mild heat treatment or alkaline treatment of i, place it in a heat-resistant container with seawater or a liquid exhibiting an osmotic pressure equivalent to seawater, seal it, and heat sterilize it at a temperature not exceeding 105℃. Features: 1. A method for producing seaweed food with long shelf life.