JPS6143975A - Production of processed food of marine algae - Google Patents

Abstract

PURPOSE:To obtain an inexpensive processed food of marine algae to be made into a yam soup state in a short time, by blending sea oak with a mixture of a sea tangle and WAKAME seaweed of sporophyll of sea mustard in a specific ratio, washing the blend with water, drying it, cutting it thinly to give a thinly cut pieces of marine algae with a specific water content, adding a flavoring ingredient and seasoning to the thinly cut pieces of marine algae. CONSTITUTION:A blend consisting of 50-80wt% sea oak and 50-20wt% mixture fo a sea tangle and WAKAME seaweed of sporephyll of sea mustard is washed with water, dehydrated, thinly cut, dried at <=80-50 deg.C into 10-5wt% water content to give a thinly cut pieces of marine algae, which is blended with preferably 2-15wt% based on the thinly cut pieces of marine algae of a flavoring ingredient (e.g., green laver, etc.) and preferably 2-5wt% based on the thinly cut pieces of marine algae of seasoning, to give the aimed processed food of marine algae. USE:The titled food is sprinkled on boiled rice, or used as an ingredient for MISO soup.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention belongs to the industrial field of manufacturing seaweed that is eaten as a drizzle over rice or as an ingredient for miso soup or soup.

(Conventional Technique #1) Although grated yam kelp is known as a conventional seed seaweed, it did not have the viscous nature of grated yam soup made from yams and the like.

(Problem to be solved by the invention) Conventional grated yam konbu is always made by shredding kelp, so it is difficult to become viscous like grated yam soup, and it does not return even after being soaked in water. There was a time-consuming problem.

(Means for solving the problem) However, in this invention, arame, kelp, and mekabu wakame are mixed, shredded, and dried at low temperature. The processed seaweed food is easy to make and tastes delicious because it returns to a melty consistency after a few minutes) and contains flavoring seasonings.

That is, this invention mainly consists of plus with a high content of alginic acid, and contains an appropriate amount of brown seaweed such as kelp and mekabu wakame.
It is produced by cutting it into pieces of ~8 m- in size and drying it at a temperature of 70° C. or lower for 8 to 25 hours, and then mixing flavor materials and seasonings therein.

In this case, it is appropriate to mix the seaweed with a mixture of 50 to 80% plus 50 to 20% of a mixture of kelp and seaweed. or,
Flavoring ingredients include green seaweed and morning lettuce for a fragrant flavor, as well as green onions, onions, wasabi, green perilla, red perilla, and other ingredients.
Mask the seaweed odor using Japanese pepper. The appropriate amount is 2 to 15% of the seaweed.

The seasoning is a powder of a natural fermentation product or a bonito-flavored seasoning, and the appropriate amount of each is 2 to 5% of the seaweed.

(Function) The processed seaweed product of the present invention is easily made into a yam-like texture, and its viscous texture is similar to that of yam soup when poured over hot rice, making it easy to eat.

You can also ingest a large amount of dietary fiber, which is very beneficial to your health.

(Example) Example 1 After 100 kg of plus was washed with water and centrifuged, it was cut into pieces of 2 u in width and 5 to 8 u in length to obtain 215 to 9 water reconstituted plus. This is heated to 60°C in a stationary box type hot air dryer.
As a result of drying for 15 hours, dry plus flakes with a moisture content of 7% were obtained with a rating of 44 to 9.

44 parts of these dried flakes, 9 parts of green onion, 2 parts of green seaweed
'9, bonito flavor seasoning 2 to 9, natural fermentation product 0°8
By adding 9 to 8, a product of 9 to 50 was obtained.

When this compounded product 5.59 (1 serving) was mixed with 50cc of Nurumagata 50cc and 5cc of raw soybean oil, it became like yam needles, and when eaten over hot rice, it was very delicious.

Example 2 Plus 50 to 111, kelp 25kg, Mekabu wakame 25
After washing 9 with water, it was centrifuged and shredded into pieces with a width of 21111 and a length of 5 to 8 u to obtain a water reconstituted product of 200 to 9.

Next, it was dried in a stationary box-type hot air dryer at 70° C. for 10 hours to obtain about 40 kq of flakes. 2 onions for this flake
Add 9 to , 9 to green seaweed 2, 9 to bonito flavor seasoning F12, and further add 0.88ks+ of natural fermentation product to make 50
kg of product was obtained.

This product costs 5.59 (1 serving) and 50 cc of lukewarm water.

When I mixed 5 cc of raw soybean oil, it became like a yam needle. I poured this over hot rice and it was very delicious.

(Effects) That is, according to the present invention, seaweed containing a large amount of dietary IJAH can be easily made into a melt-like form and supplied to the table, which is beneficial for health.

Seaweed is abundant in Japan, stable in price and quantity, and as long as it is a seaweed with a lot of viscous material, it does not matter the shape or color, and can be manufactured using inexpensive raw materials. .

Patent applicant: 8Ken Food Co., Ltd. Sokujin Masatsugu Suzuki

Claims (1)

[Claims] 1 A mixture of 50-80% Arame, 50-20% kelp, and 50-20% Wakame seaweed is washed with water, some moisture is removed, and the mixture is shredded at a temperature of 80°C to 50°C or below. dry, moisture 1
Method 2 for producing processed seaweed products by adding an appropriate amount of flavoring materials and seasonings to shredded seaweed with a content of 0 to 5% or less.The flavoring materials are green seaweed, Chinese apricot nori, dried green onions, onions, and ginger; Method 3 for producing processed seaweed products according to claim 1, in which dried products of green perilla and red perilla and dried products of wasabi and Japanese pepper are used, and the amount thereof is 2 to 15% of the shredded seaweed. A method for producing a processed seaweed product according to claim 1, in which powder of a natural fermentation product and bonito-flavored seasoning are used, and each amount is 2 to 5% of shredded seaweed.