JPS6043359A - Low-calorific food and production thereof - Google Patents

Abstract

PURPOSE:To provide a low calorific food almost free from taste and odor and having similar palatability to algae, by mixing a solution of the extract of marine algae with two or more kinds of land plants and aquatic plants, and solidifying the mixture. CONSTITUTION:1-5% sodium alginate obtained as an extract marine algae is dissolved in 40 times volume of water under heating and stirring, and the solution is mixed homogeneously with 1-10% mixture of the powder or paste of green vegetables. The green vegetable is e.g. aquatic green algae such as green laver and land green vegetables such as leaf of radish, spinach, etc. 1-3% Ca salt such as calcium lactate is added dropwise the the above solution at 70- 90 deg.C under agitation at 20-70rpm with an agitation mixer. The solution is gelatinized by the formed calcium alginate with time, and solidified in the form of filaments, plates, etc., to obtain the objective low-calorific food.

Description

[Detailed Description of the Invention] This invention solidifies seaweed extract by adding calcium salt to terrestrial and aquatic plants, molds it into a texture and shape similar to river moss, and improves the balance of vitamins and minerals. The invention relates to processes for producing low calorie foods and products that are colored and flavored.

Conventionally, seaweeds such as wakame, konbu, and seaweed have been widely used as health foods because they are low in calories and rich in minerals, and although the number and types of processed products are increasing, they are not used much for edible purposes other than those listed above. Some of the seaweeds that are not harvested are difficult to use due to their flavor and color, so it is preferable to utilize them more effectively.

However, in this invention, first, in order to improve the taste and odor peculiar to seaweed, various plant powders are added to the extract material extracted from seaweed, and then, by using the coagulating effect of calcium salt, the seaweed is mixed appropriately. They succeeded in making something with a texture similar to that of ``seaweed'', which is almost tasteless and odorless.
Furthermore, by appropriately combining green plants, it becomes more flavorful. The shape is determined by shaping the solidified product depending on the purpose. Green plants are not limited to seaweed, and by selecting suitable combinations of nutrients and flavors, the nutritional value can be increased.

The seaweed extract used in this invention is sodium alginate obtained from brown algae.

Calcium alginate is produced by a combination of sodium alginate, calcium lactate, calcium acetate, calcium chloride, etc. to form a gel, but similar physical properties can also be obtained with other gelling agents such as carrageenan and agar. However, in terms of continuous productivity and workability, the combination of mono-alginate and calcium salt is superior.

The gelled product of this invention is low in calories, almost tasteless and odorless, and provides the desired texture of river moss, but it is necessary to enhance the flavor. Therefore, we added terrestrial and aquatic plants as raw materials that have nutritional value and are significant in terms of resources.

Green plants used for flavor and coloring are nutritionally valuable, have a good flavor, and are preferably unused raw materials, but by combining three types of plants, unlike ψ products, a balanced Which one has the characteristics that make it a food that suits the tastes of a large number of people? For example, green algae such as seaweed, hitoegusa, chlorella, green algae such as seaweed, brown algae such as wakame,
A combination of red algae from the seaweed family, terrestrial green vegetables such as radish vegetables, green cabbage, spinach, and carrot leaves, and spirulina from the blue-green algae family. By combining three or more types of green plants, unused seaweed that is not often used for food can be used, even if it is difficult to eat in terms of flavor in medium quantities.

According to this invention, depending on the desired processed seaweed product, the gel substance consisting of sodium alginate and calcium salt is
By combining and shaping green plants, they obtained a novel low-calorie food in terms of flavor and shape.

That is, in this invention, 1% to 5% of sodium alginate is dissolved in 40 times the amount of water while heating and stirring to form a solution. Next, add 1 part of a mixture of green plant powder or paste.
% to 10% evenly mixed into this solution. In this state, it is a melt with a viscosity (B-type viscometer) of 1,500 CI) to 2°50001), but at a temperature of 70°C to 90°C,
While rotating and stirring at 20 rpm to 70 rpm using a heating stirring mixer, 1% to 3% of calcium lactate, calcium acetate, and calcium chloride (previously dissolved in 7 times the amount in water) is added dropwise.

This stirred solution changes into a gel-like substance as calcium alginate is produced over time due to contact between the aqueous calcium salt solution and sodium alginate. At this time, depending on the shape of the stirrer and the rotational speed, granules and small pieces are formed. Moreover, when sodium alginate and a green plant solution are discharged into a calcium salt aqueous solution from a round nozzle or a plate-shaped opening, the solution becomes thread-like or plate-like.

If the sodium alginate in the above is less than 1%, the texture will be too harsh, and if it is more than 5%, the texture will be very hard, which is inappropriate. The appropriate blending ratio of green plants is 1% to 10% from the viewpoint of flavor balance.

The appropriate amount of calcium salt to be added is 1% to 3% as long as the gel strength is similar to that of seaweed.

The coagulated food obtained in this way is similar to river moss and is formed into small pieces, which can be eaten as is after soaking in liquid or vinegar seasoning, or as an ingredient in soups and miso H, or as toppings for ice cream and yogurt. 6- Can be used as an ingredient for salads, etc.

Next, embodiments of this invention will be described.

Example 1 A solution of sodium alginate 2.5 to 9 was placed in 100 Ω water and completely dissolved with a heated stirring mixer at around 80°C for 30 minutes. Obtained. Next, 4 kq of wakame powder, 1 kq of chlorella powder
9 for spirulina, 9 for 1 for lettuce, 1 for radish powder
Mix the mixture of 9 into this solution and make 110.5k
A green paste of g was obtained. Furthermore, while stirring while maintaining the product temperature at around 80°C, 20% calcium lactate solution 1 was added to the top of the green paste being stirred at a rotation speed of 45 rpm.
0 kg was poured at a constant h1, and after about 15 minutes, 110 kq of a small green coagulum was obtained. This shape is similar to that of Kaiwa, and when eaten with the liquid and vinegar seasoning, it was delicious and had a good flavor.

Example 2 Sodium alginate/1 to 9 was placed in 100 J) of water and completely dissolved at around 80° C. for 30 minutes using a heating stirring mixer to obtain a 104 ktl+ solution of sodium to lithium alginate. Next, add 9 to 3 parts of Nori powder, and 1 part of Hitoegusa powder.
A mixture of 1 kg, 1 kg of chlorella, 1 part of Amanori and 0.5 kg of powdered spinach was mixed into this solution to make approximately 110 kg of chlorella.
A green paste of kq was obtained. The temperature of this paste is 50
While keeping the temperature between ℃ and 80℃, extrude it into a 10% calcium lactate solution using a pressure pump through a nozzle with a diameter of 1.5 mm opening,
Diameter 2. 1q of 9 was added to 150 of filamentous coagulated foods before and after On+it. When this food was eaten with vinegar seasoning, it had a good texture and was delicious.

patent applicant Nikken Stamy Co., Ltd. agent Masatsugu Suzuki 339

Claims (1)

[Claims] 1. A low-calorie food made by mixing a solution of seaweed extract with two or more types of terrestrial plants and aquatic plants, and solidifying the mixture. 2. Scope of patent claims, in which the seaweed extract is sodium alginate. Low-calorie food according to claim 1 3 Claim in which the terrestrial plant is a green vegetable Low-calorie food according to claim 1 4 Patent claim in which the aquatic plant is green algae, brown algae, or red algae that grows in freshwater or seawater Range 5 Low-calorie food according to item 1: Place seaweed extract in water, heat and dissolve, mix two or more types of seaweed powder, freshwater algae powder or terrestrial plant powder into this solution, and stir and knead at a predetermined temperature. Method 6 for producing a low-calorie food, characterized by solidifying by adding a coagulation accelerator at the same time.The method for producing a low-calorie food according to claim 5, in which the seaweed extract is alginic acid. 7. A method for producing a low-calorie food according to claim 5, in which the coagulation accelerator is a calcium salt such as calcium lactate, calcium acetate, or calcium chloride. 8. The seaweed extract is 1% to 5% (by weight) of the total amount. Method 9 for producing a low-calorie food according to claim 5. Method 9 for producing a low-calorie food according to claim 5, in which the amount of mixed plant powder is 1% to 10% (by weight) of the total amount.