JPS60214839A - Food and drink - Google Patents

Abstract

PURPOSE:A food and drink being made into an improved healthy food, having good taste, obtained by adding seaweeds such as WAKAME seaweed to milk or fermented milk. CONSTITUTION:Milk or fermented milk (obtained by fermenting milk, fresh milk, or powdered milk with lactic acid bacteria) is processed into liquid or an easily edible state, and blended with seaweeds such as WAKAME seaweed, laver, sea tangle, etc. which is cut into a proper size, powdered, or freeze dried, to give the desired food and drink.

Description

[Detailed Description of the Invention] Milk or fermented milk, such as lactic acid drinks and yogurt, are excellent as health foods and drinks, and in order to extend their shelf life, they are sterilized and stored in airtight containers and cooled. It is normal to have

In the present invention, seaweeds, particularly green seaweeds, such as young seaweed, seaweed, and kelp, which are known as seaweed health foods, are added to these.

When seaweeds such as young cloth, seaweed, and kelp are added to milk or fermented milk, they exhibit a combined effect, resulting in a health food that is even more appealing and has an excellent flavor, making it a completely unique health food. Become. Especially about 10~300c
．． c. The sterilized product of the present invention is filled in a sealed container that can be easily opened by small hands or can be easily consumed and consumed, and has a long shelf life and is easy to handle. It is also easy to cool the inside, which is extremely preferable.

The product of the present invention may be eaten or eaten as is, but it may also contain sweeteners, seasonings, acidulants, fruits, fruit juices, vegetables, vegetable juices, alcohol, and spices.

Adding vitamins, thickeners, emulsifiers, minerals, etc., either as they are or after processing and selecting them as appropriate, will add their respective properties, making them easier to eat and drink, making them more desirable as health foods, and creating unique products. The flavor becomes more pleasant.

The product of the present invention is completely unique and most suitable as a drink made from milk or fermented milk in liquid form, but jelly-like products, such as jelly or yogurt, are also preferred because they are easy to eat.

Of course, it can also be made even harder and eaten in the form of cheese.

Fermented milk is usually made by fermenting milk, raw milk, or powdered milk with lactic acid bacteria.

Seaweed such as young cloth, seaweed, and kelp can be powdered, cut into appropriate sizes, or used as is, but it is best to use those cut into appropriate sizes, and have a good flavor. Wakafu and nori, especially young seaweed, are excellent compared to kelp because they have an extremely good mouth feel and texture.

Seaweed is normally used when it is clean and dry, but in order to make it softer and easier to mix,
This is especially necessary in the case of kelp, but it is best to boil it in water in advance, and add a small amount of leader such as baking soda or potassium salt to season it, or add the above additives to seaweed and boil it in water. .

It gives you the flavor you like.

Freeze-drying is particularly preferable, as vacuum freeze-drying or reduced-pressure vacuum drying is preferred because freshness is not lost and softness is increased.

If seaweed is used in powder form, it will be much more uniformly mixed and easier to eat and drink, but the flavor will be different and the mouthfeel will be significantly smaller.

Sterilization at high temperatures and long periods of time kills the lactic acid bacteria in fermented milk, reducing its value as a health food. follow
When utilizing lactic acid bacteria, it must be produced or sterilized under conditions that will not kill the lactic acid bacteria.

Therefore, it is a good practice to produce under virtually sterile conditions.

However, even if the lactic acid bacteria are killed in the product of the present invention, it still has great nutritional value, and furthermore, further fermentation can be stopped.

Patent applicant: Toshiyuki Ota

Claims (1)

[Claims] Foods and drinks made by adding seaweed such as young cloth, seaweed, and kelp to milk or fermented milk