JPS6047667A - Funori (glue plant) health food and production thereof - Google Patents
Funori (glue plant) health food and production thereofInfo
- Publication number
- JPS6047667A JPS6047667A JP58154170A JP15417083A JPS6047667A JP S6047667 A JPS6047667 A JP S6047667A JP 58154170 A JP58154170 A JP 58154170A JP 15417083 A JP15417083 A JP 15417083A JP S6047667 A JPS6047667 A JP S6047667A
- Authority
- JP
- Japan
- Prior art keywords
- funori
- fermentation
- liquid
- enzyme
- health food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Edible Seaweed (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、布海苔健康食品及びその製造方法に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a funoori health food and a method for producing the same.
近年、布海苔は肝臓によいということで離座食品として
食用に供され始めた。In recent years, Funori has begun to be eaten as a stand-alone food because it is said to be good for the liver.
一般に市販されている布海苔は、ホンフノリ。The funori that is commonly sold commercially is Honfunori.
7クロ7ノリ等の採取された原藻を充分に水洗して塩分
を除き、水切シして簀子やむしるの上に薄く広げて乾燥
されたものである。このような布海苔を食用として供す
る場合には、かなシの量の水に布海苔を浸し、水分をよ
く吸収させた後、これt−よく煮込みガーゼなどで濾し
て飲用するのが通常である。しかしながら、このような
方法では手間か掛かると共に燃費等の点で経済的ではな
い。また、水に盆込むために腐敗し易く、保存性が惑い
という欠点があった。一方、上記の布海苔の乾燥粉末品
を水や潟に溶かして飲用した場合には、吸水性が悪いと
共に消化吸収性に劣るという欠点がある。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.
本発明は、上記の事情に錯みなされたものであシ、その
目的とするところは、消化吸収性や保存性に優れ、また
健康に良い布海苔健康食品及びその製造方法を提供する
ことにある。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. .
本発明者は、布海苔が糖液または糖分を含有する酵素醗
酵液によりに潤すると共に、これらの液にかなり溶解し
、これにより消化吸収性が高められると共に保存性に優
れるということを見い出し、本発明を完成するに至った
ものである。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.
すなわち1本発明に係る布海苔健康食品は。In other words, the Funori health food according to the present invention is as follows.
糖液及び/または各種酵素醗酵液に布海苔粒子が分散し
てなるものである。It is made by dispersing Nori particles in a sugar solution and/or various enzyme fermentation solutions.
また、本発明に係る上記布海苔健康食品の製造方法は、
基本的に、糖液または酵素醗酵液に布海苔を加えて一定
期間放置し、布海苔が均質に膨潤乃至ある程度溶解した
後、ζnf!:括潰また俗情ごしして粘調液乃至ゼリー
状にするか。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?
または乾燥して粉末状にすることを特徴とするものであ
る。Alternatively, it is characterized by being dried and made into a powder.
前記酵素醗酵液は、果′吻、野菜、海藻、野草、薬草な
どに必要に応じて糖分及び水分を加えて醗酵可能な糖濃
度及び温度で一定期間放置して醗酵を開始させ、アルコ
ール醗酵に移行する前にさらに糖分を加えて全体の糖濃
度を30〜80度に上げて醗酵を抑制させ、これを濾過
して得られた濾液であってもよく、また市販の果汁酵素
液または果汁酵素粉末品の水溶液であってもよい。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.
以下、本発明の製造方法及びそれによって得られる本発
明に係る布海苔健康食品の性状等について詳しく説明す
る。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.
まず、糖液または酵素醗酵液に布海苔を加える。この場
合の量的割合は、最終製品の状態及び飲食態様に応じて
任意の割合に設定できるが1通常布海苔100グに対し
糖液または酵素醗酵液は200〜5..000 F 。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.
好ましく(は500〜2 、500グ、特に好ましくは
1,000〜I 、 800 グの割合である。糖液ま
たは酵素醗酵液の配合量を多くすると次工程の俗情また
は裏ごし後に液性の強い粘調液となり、少なくするとク
リーム状からゼリー状までになる。従って、得ら扛る製
品の状態は糖液または酵素醗酵液の配合量によって調整
できる。また、使用する糖液の濃度は1通常−IO〜8
0%、好ましくは50チ内外のものを用いる。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.
使用液として酵素醗酵液を使用する場合には、果汁の酵
素を糖分で抽出して酵母醗酵した市販の液状またはデン
プン等の結合剤などを配合した粉末の果汁酵素を使用で
きる(粉末の場合は溶液とする)。例えば。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.
液状の市販の果汁酵素としては商品名1大高酵X1″大
和酵素II寿酵素1などがあり、また粉末の果汁酵素と
しては商品名1バイエム酵素1などがある。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.
また、酵素醗酵液を新たに製造しs t+7素醗酵液か
ら布海苔健康食品まで連続して製造する場合には1次の
ようにして酵素醗酵液の製造を行なう。すなわち、まず
果物。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.
野菜、海藻、野草、薬草などに、必要に応じて糖分及び
水分を加え、醗酵可能な温度及び糖濃度(通常は35度
以下)で一定期間放置して醗酵を開始させる。このI′
i;1醇は。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.
いわゆる常温醗酵と呼ばれる。糖分を含む材料を用いる
場合には、糖分を加えなくても良い場合がある。次いで
、アルコール醗酵1酵に移行する前に、さらに糖分を加
えて全体の糖濃度30〜80度に上けて醗酵を抑制させ
る。このようにして得られた醗酵液またはこれを濾過し
て得られた濾液e、hiJ記酵素醪酵液として使用する
。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.
このように、前記糖液または酵素雇酵液に布海苔を加え
た混合物を、一定期間、例えば3日〜10日程度時々攪
拌しながら放置し、糖液または酵素醗酵液に布海苔を均
質に膨潤乃至ある程度溶解きせる。放置期間は所望の溶
解度に応じて設定すればよいが、長ければ長い程よい。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.
また、一般に面5Z製品の場合には各秘薬効を高めるた
めに熟成期間が置かれるが1本発明においても同様に、
薬効を高めるために長期間、例えば半年あるいはさらに
1年程の長期間数行してもよい。上記の段階では、布海
苔は糖液または酵素62酵液により膨潤していると共に
、その表面部が糖液または酵素醗酵液に溶解している状
態となる。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.
このように、糖液または酵素醗酵液により膨潤及びある
程度溶解させた後、これを適当な手段、製放によって摺
痕または裏ごしし、クリーム状もしくは液状の粘調液あ
るいはさらにゼリー状とする。この際、必要に応じて、
特に糖液を用いる場合、押潰または裏ごしに先だって、
または括潰またはWごし後に前記した果汁酵素を力1え
て商品価値の高い健康食品とすることができる。また、
上記俗情または裏ごしの前あるいは後に、必要に応じて
商品価値を高めるために各種のビタミン剤、栄養成分、
調味成分等全添加してもよい。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.
上記押潰または裏ごしによって、その後の成形が容易と
なり、また消化吸収性がよくなると共に、食するときに
歯ざわりがなく、舌ざわシがよくて食べ易くなる。この
工うな粘n、〃1液の布海苔健康食品は、もちろんその
まま飲食してもかまわず、!、た湯または水に溶かして
飲用してもよい。ただ、商品価値の高い製品とするには
。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.
適度に乾燥してゼリー状としたり、−!f、た真空乾燥
等の乾燥手段によυ粉末状とすればよい。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.
布海苔は、肝臓の働きを正常にし、血圧を正常にするな
どの優れた健康効果があるが、10」じような効果を有
する酵素醗酵液と一緒に食用することでさらに効果が上
る。本発明によって得られる布海苔健康食品は、このよ
うな効果を有する布海苔あるいはさらに酵素醗酵液を含
有するため、飲食した場合にこれらを同時に摂取できる
ため極めて健康によく、″また消化吸収性に菱れると共
に、舌ざわシが良いため食べ易い。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.
また吸水性に優れるため1例えば粉末製品を湯または水
に溶かして飲用することができるなど。In addition, because it has excellent water absorption, for example, the powdered product can be dissolved in hot water or water and drunk.
その飲食が簡単に行なえる。さらに、従来の布海苔粉末
を湯や水に溶かしたものは、腐敗し易く保存性が悪いが
1本発明に係る布海苔健康食品は、布海苔が糖液または
r3葉醗酵液と共存しているため、防腐剤を加えなくて
も長期間保存が可能である。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.
本発明の方法によれば、このように消化吸収性や保存性
等、各種性能に医れた布海苔健康食品が、従来の加熱等
の手段tiすることなく、fiI′j便にかつ経済的に
製造できる。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.
実施例
乾燥状態の布海苔1009t−適当な長さに切断して、
果汁酵素(商品名二大高酵素) 1300Fに加え、約
1週間時々攪拌しながら放置した。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.
この段階では、布海苔は工く膨潤し、その表面部が果汁
酵素液中に溶解している状態であった。At this stage, the funoori was swollen and its surface was dissolved in the fruit juice enzyme solution.
これを揺漬機に入れてよく拙シっぷし、ゼリー状の黄褐
色の製品を得た。This was placed in a shaker and shaken thoroughly to obtain a jelly-like yellowish brown product.
出願人 三 戸 高 明 代理人 弁理士 米 原 正 章 弁理士 浜 本 忠Applicant Takaaki Santo Agent: Patent Attorney Masaaki Yonehara Patent Attorney Hamamoto Tadashi
Claims (1)
子が分散してなる布海苔健康食品。 2 粘調液乃至クリーム状またはゼリー状あ &るいは
乾燥粉末品である特許請求の範囲第1項に記載の布海苔
健康食品。 3、 糖液または酵素醗酵液に布海苔を加えて一定期間
放置し、布海苔が均質に膨潤乃至ある程度溶屏した後、
これを括潰または裏ごしして粘調液乃至ゼリー状にする
か、あるいはさらに乾燥して粉末状にすることを特徴と
する布海苔健康食品の製造方法。 4 酵素醗酵液が、果9刀、rf菜、海藻、野草。 蘂草などに必要に応じて糖分及び水分を加えて醗酵可能
な糖濃度及び温度で一定期間放置して醗酵を開始させ、
アルコール醗酵に移行する前にさらに糖分を加えて全体
の糖濃度t−30〜80度に上げて醗酵を抑制させ、こ
れによってイ0られた醗酵液またはこれを濾過して得ら
れた癩液である特許請求の範囲第3項に記載の製造方法
。 翫 酵素醗酵液が、果汁酵素液または果汁酵恥粉末品の
水溶液である特許請求の範囲第3項に記載の製造方法。[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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58154170A JPS6047667A (en) | 1983-08-25 | 1983-08-25 | Funori (glue plant) health food and production thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58154170A JPS6047667A (en) | 1983-08-25 | 1983-08-25 | Funori (glue plant) health food and production thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6047667A true JPS6047667A (en) | 1985-03-15 |
JPS6153026B2 JPS6153026B2 (en) | 1986-11-15 |
Family
ID=15578360
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58154170A Granted JPS6047667A (en) | 1983-08-25 | 1983-08-25 | Funori (glue plant) health food and production thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6047667A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6366794A (en) * | 1986-06-09 | 1988-03-25 | フエアチヤイルド セミコンダクタ コ−ポレ−シヨン | Variable clamp type memory cell |
JPH06239760A (en) * | 1993-02-16 | 1994-08-30 | Tomiko Kiyooka | Use of gloipeltis glue |
US6165473A (en) * | 1999-06-09 | 2000-12-26 | Kiyooka; Tomiko | Rice crackers including funori and method of producing rice crackers including funori |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5581572A (en) * | 1978-12-16 | 1980-06-19 | Yasushi Yamamoto | Seaweed jam |
JPS55150861A (en) * | 1979-05-15 | 1980-11-25 | Takeda Chem Ind Ltd | Food quality improving composition containing yeast and polysaccharide derived from red algae |
JPS5636910A (en) * | 1979-06-27 | 1981-04-10 | Faure Bertrand Ets | Apparatus for controlling height and inclination of seat portion |
JPS57122770A (en) * | 1981-01-20 | 1982-07-30 | Nishimura Shoten:Goushi | Treating method of seaweed |
-
1983
- 1983-08-25 JP JP58154170A patent/JPS6047667A/en active Granted
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5581572A (en) * | 1978-12-16 | 1980-06-19 | Yasushi Yamamoto | Seaweed jam |
JPS55150861A (en) * | 1979-05-15 | 1980-11-25 | Takeda Chem Ind Ltd | Food quality improving composition containing yeast and polysaccharide derived from red algae |
JPS5636910A (en) * | 1979-06-27 | 1981-04-10 | Faure Bertrand Ets | Apparatus for controlling height and inclination of seat portion |
JPS57122770A (en) * | 1981-01-20 | 1982-07-30 | Nishimura Shoten:Goushi | Treating method of seaweed |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6366794A (en) * | 1986-06-09 | 1988-03-25 | フエアチヤイルド セミコンダクタ コ−ポレ−シヨン | Variable clamp type memory cell |
JPH06239760A (en) * | 1993-02-16 | 1994-08-30 | Tomiko Kiyooka | Use of gloipeltis glue |
US6165473A (en) * | 1999-06-09 | 2000-12-26 | Kiyooka; Tomiko | Rice crackers including funori and method of producing rice crackers including funori |
Also Published As
Publication number | Publication date |
---|---|
JPS6153026B2 (en) | 1986-11-15 |
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