JPS6047667A - Funori (glue plant) health food and production thereof - Google Patents

Abstract

PURPOSE:To obtain a FUNORI (glue plant) health food, having improved digestibility, absorbability and keeping quality, and good for health, by dispersing particles of FUNORI in a sugar solution and/or various enzymic fermentation liquors. CONSTITUTION:FUNORI (glue plant) is added to a sugar solution or enzymic fermentation liquor, and the resultant mixture is then allowed to stand for a given time while stirred at intervals. Thus, the FUNORI is homogeneously swelled or dissolved in the sugar solution or enzymic fermentation liquor to some extent. The standing time may be set according to the desired solubility, and the longer the time, the better. The resultant mixture is then milled or strained in a suitable means or apparatus to give a viscous fluid in the form of cream or liquid or jelly. The subsequent molding is easily carried out by the milling or straining, and digestibility and absorbability are improved to give the aimed easily eatable food soft and pleasant to the tongue without resistance to teeth. The FUNORI health food in the form of viscous liquid may be directly drunk or eaten or dissolved in hot water or water for drinking.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a funoori health food and a method for producing the same.

In recent years, Funori has begun to be eaten as a stand-alone food because it is said to be good for the liver.

The funori that is commonly sold commercially is Honfunori.

Collected raw algae such as 7kuro 7nori are thoroughly washed with water to remove salt, drained, and spread thinly on bamboo baskets or pickles to dry. When such Funoori is to be used as food, it is usually soaked in a large amount of water to absorb the moisture well, then boiled, filtered through gauze, etc., and consumed. However, such a method is time-consuming and not economical in terms of fuel consumption and the like. In addition, because it is submerged in water, it is prone to rotting, and its shelf life is questionable. On the other hand, when the dry powder product of the above-mentioned Funoori is dissolved in water or lagoon and drunk, it has the drawbacks of poor water absorption and poor digestibility.

The present invention has been made in view of the above circumstances, and its purpose is to provide a funoori health food that is excellent in digestibility and preservability and is good for health, and a method for producing the same. .

The present inventor discovered that Funori is moisturized by a sugar solution or an enzyme fermentation solution containing sugar, and also dissolves considerably in these solutions, thereby increasing its digestibility and excellent preservability. This led to the completion of the invention.

In other words, the Funori health food according to the present invention is as follows.

It is made by dispersing Nori particles in a sugar solution and/or various enzyme fermentation solutions.

In addition, the method for producing the funori health food according to the present invention includes:
Basically, Funori is added to a sugar solution or enzyme fermentation solution and left to stand for a certain period of time, and after the Funori uniformly swells or dissolves to some extent, ζnf! : Is it crushed or made into a viscous liquid or jelly-like?

Alternatively, it is characterized by being dried and made into a powder.

The enzymatic fermentation liquid is prepared by adding sugar and moisture to fruits, vegetables, seaweed, wild plants, medicinal herbs, etc. as necessary, and leaving the mixture for a certain period of time at a sugar concentration and temperature that allows fermentation to start fermentation, and then converting it into alcoholic fermentation. It may also be a filtrate obtained by adding sugar to raise the total sugar concentration to 30 to 80 degrees to suppress fermentation and filtration before transfer, or a commercially available fruit juice enzyme solution or fruit juice enzyme. It may also be an aqueous solution of a powdered product.

Hereinafter, the manufacturing method of the present invention and the properties of the funori health food according to the present invention obtained thereby will be explained in detail.

First, Funoori is added to the sugar solution or enzyme fermentation solution. The quantitative ratio in this case can be set to any ratio depending on the state of the final product and the manner of eating and drinking, but the sugar solution or enzyme fermentation solution is 200 to 5. ．． 000F.

The ratio is preferably 500 to 2,500 g, particularly preferably 1,000 to 1,800 g.If the amount of sugar solution or enzyme fermentation solution is increased, the liquid will become too strong in the next step or after pureeing. It becomes a viscous liquid, and when reduced, it becomes creamy to jelly-like. Therefore, the state of the obtained product can be adjusted by adjusting the amount of sugar solution or enzyme fermentation solution. Also, the concentration of the sugar solution used is usually 1. -IO~8
0%, preferably around 50 inches.

When using an enzyme fermentation solution as a working solution, you can use a commercially available liquid fruit juice enzyme obtained by extracting the enzyme from fruit juice with sugar and fermenting it with yeast, or a powdered fruit juice enzyme mixed with a binder such as starch. solution). for example.

Commercially available liquid fruit juice enzymes include the product name 1 Daikoko X1'' Yamato Koko II Koju Koko 1, and powdered fruit juice enzymes include the product name 1 Bayem Enzyme 1.

In addition, when newly producing an enzyme fermentation solution and continuously manufacturing from the st+7 primary fermentation solution to the Funori health food, the enzyme fermentation solution is produced as follows. That is, first of all, fruits.

Sugar and water are added to vegetables, seaweed, wildflowers, medicinal herbs, etc. as necessary, and fermentation is started by leaving them for a certain period of time at a temperature and sugar concentration that allow fermentation (usually below 35 degrees Celsius). This I'
i;1 sake.

This is called room temperature fermentation. When using ingredients containing sugar, it may not be necessary to add sugar. Next, before proceeding to alcohol fermentation 1 fermentation, further sugar is added to raise the total sugar concentration to 30 to 80 degrees to suppress fermentation. The fermentation liquid thus obtained or the filtrate e obtained by filtering the same is used as an enzymatic fermentation liquid.

In this way, the mixture of funori added to the sugar solution or enzyme-fermented solution is left for a certain period of time, for example, about 3 to 10 days, with occasional stirring, to uniformly swell or swell the funori in the sugar solution or enzyme-fermented solution. It will dissolve to some extent. The standing period may be set depending on the desired solubility, but the longer the better.

Additionally, in the case of Menu 5Z products, a maturation period is generally set in order to enhance the efficacy of each medicinal ingredient, and in the present invention, similarly,
In order to enhance the medicinal efficacy, several treatments may be performed for a long period of time, for example, half a year or even one year. At the above stage, the Funoori is swollen by the sugar solution or Enzyme 62 fermentation solution, and its surface portion is dissolved in the sugar solution or Enzyme 62 fermentation solution.

After being swollen and dissolved to some extent by the sugar solution or enzymatic fermentation solution, this is rubbed or strained by appropriate means to form a creamy or liquid viscous solution or even a jelly. At this time, if necessary,
Especially when using sugar solution, prior to crushing or straining,
Alternatively, the fruit juice can be made into a health food with high commercial value by adding the above-mentioned fruit juice enzymes after crushing or rinsing. Also,
Before or after the above-mentioned process or pureeing, various vitamins, nutritional ingredients, etc. are added to increase the product value as necessary.
All seasoning ingredients etc. may be added.

The above-mentioned crushing or straining facilitates subsequent shaping, improves digestibility and absorbability, and makes it easy to eat as it has no texture and has a good texture. Of course, you can eat or drink this one-liquid Funori health food as it is! You can also drink it by dissolving it in hot water or hot water. However, in order to make a product with high commercial value.

Dry it properly and make it into a jelly, or -! f. It may be made into powder form by drying means such as vacuum drying.

Funori has excellent health effects such as normalizing the function of the liver and normalizing blood pressure, but the effects are even more effective when eaten together with an enzyme fermentation solution that has similar effects. The funori health food obtained by the present invention contains funori having such effects or an enzyme-fermented liquid, so it is extremely healthy because it can be ingested at the same time when eaten or eaten, and is highly digestible and absorbable. In addition, it has a good texture and is easy to eat.

In addition, because it has excellent water absorption, for example, the powdered product can be dissolved in hot water or water and drunk.

Eating and drinking is easy. Furthermore, conventional fu-nori powder dissolved in hot water or water is easily spoiled and has poor storage stability; however, in the fu-nori health food according to the present invention, since fu-nori coexists with a sugar solution or an R3 leaf fermentation solution, It can be stored for a long time without adding preservatives.

According to the method of the present invention, the funori health food, which has various properties such as digestibility and preservability, can be easily and economically produced without using conventional methods such as heating. Can be manufactured.

Example: 1009 tons of dried Funoori - cut into appropriate lengths,
Fruit juice enzyme (trade name Nidaiko Kozo) was added to 1300F and left for about one week with occasional stirring.

At this stage, the funoori was swollen and its surface was dissolved in the fruit juice enzyme solution.

This was placed in a shaker and shaken thoroughly to obtain a jelly-like yellowish brown product.

Applicant Takaaki Santo Agent: Patent Attorney Masaaki Yonehara Patent Attorney Hamamoto Tadashi

Claims (1)

[Scope of Claims] 1. A health food made of Fukai moss, which is made by dispersing Fukai moss particles in mucilage and/or various enzyme fermentation liquids. 2. The funori health food according to claim 1, which is a viscous liquid, cream, jelly, or dry powder product. 3. Add Funori to the sugar solution or enzyme fermentation solution and leave it for a certain period of time, and after the Funori has uniformly swelled or dissolved to some extent,
A method for producing a funoori health food, which comprises crushing or straining it into a viscous liquid or jelly, or further drying it into a powder. 4 Enzyme fermentation liquid is made of fruit, RF vegetables, seaweed, and wildflowers. Sugar and water are added to grass, etc. as necessary, and fermentation is started by leaving it for a certain period of time at a sugar concentration and temperature that allow fermentation.
Before proceeding to alcoholic fermentation, further sugar is added to raise the total sugar concentration to t-30 to 80 degrees to suppress fermentation, and the resulting fermentation liquid or leprosy liquid obtained by filtering this is used. A manufacturing method according to claim 3.翫 The manufacturing method according to claim 3, wherein the enzyme fermentation liquid is an aqueous solution of a fruit juice enzyme liquid or a fruit juice fermentation powder product.