JPS6150572B2 - - Google Patents
Info
- Publication number
- JPS6150572B2 JPS6150572B2 JP56136177A JP13617781A JPS6150572B2 JP S6150572 B2 JPS6150572 B2 JP S6150572B2 JP 56136177 A JP56136177 A JP 56136177A JP 13617781 A JP13617781 A JP 13617781A JP S6150572 B2 JPS6150572 B2 JP S6150572B2
- Authority
- JP
- Japan
- Prior art keywords
- gel
- seaweed
- alginate
- dissolving
- present
- 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.)
- Expired
Links
- 235000010443 alginic acid Nutrition 0.000 claims description 22
- 229920000615 alginic acid Polymers 0.000 claims description 22
- 241001474374 Blennius Species 0.000 claims description 21
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 13
- 229940072056 alginate Drugs 0.000 claims description 13
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 claims description 8
- 229910001425 magnesium ion Inorganic materials 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 2
- 239000000499 gel Substances 0.000 description 31
- 239000000783 alginic acid Substances 0.000 description 8
- 229960001126 alginic acid Drugs 0.000 description 8
- 150000004781 alginic acids Chemical class 0.000 description 8
- 241000199919 Phaeophyceae Species 0.000 description 6
- 235000011962 puddings Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 239000000648 calcium alginate Substances 0.000 description 4
- 235000010410 calcium alginate Nutrition 0.000 description 4
- 229960002681 calcium alginate Drugs 0.000 description 4
- 159000000007 calcium salts Chemical class 0.000 description 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 159000000003 magnesium salts Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001491708 Macrocystis Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Description
【発明の詳細な説明】
本発明は、糊をたべたときのような食感をなく
したアルギン酸ゲルまたは海藻溶解ゲルを製造す
る方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing alginate gel or seaweed dissolving gel that does not have the texture of eating glue.
更に詳細には、本発明は、アルギン酸ゲルまた
は海藻溶解ゲル中にマグネシウムイオンを0.05〜
0.5％存在させることによつて歯切れのよいゲル
を製造する方法に関するものである。 More specifically, the present invention provides magnesium ions in alginate gel or seaweed dissolving gel in an amount of 0.05 to 0.05%.
The present invention relates to a method for producing a crisp gel by containing 0.5%.
一般にアルギン酸は、褐藻類海藻を炭酸ナトリ
ウムで抽出し、稀硫酸で沈澱させ、次でナトリウ
ム塩にして製造されている。そして、アルギン酸
を用いてプリンなどの食品を製造する際には、ア
ルギン酸ソーダ溶解液にカルシウム塩を添加し、
アルギン酸カルシウムとしてゲル化させて、製造
されている。 Generally, alginic acid is produced by extracting brown seaweed with sodium carbonate, precipitating it with dilute sulfuric acid, and then converting it into a sodium salt. When producing foods such as pudding using alginic acid, calcium salts are added to the sodium alginate solution.
It is produced by gelling it as calcium alginate.
ここに得られるアルギン酸カルシウムのゲル
は、性状はきわめて良好で、プリン、ゼリーなど
が製造されている。また、アルギン酸を含有する
褐藻類海藻の全部を溶解して得られる成形品とし
てはコンブ様シート、モズク様フアイバーなどが
ある。 The calcium alginate gel obtained here has very good properties and is used to make puddings, jelly, etc. Furthermore, molded products obtained by dissolving the entire brown algae containing alginic acid include kelp-like sheets and mozuku-like fibers.
しかしながら、アルギン酸カルシウムのゲルま
たは海藻溶解物のゲルにも、その製品を食したと
き、糊を食べているような感覚、所謂糊感があつ
て、口中でネトネトした不快感を与えるという欠
点がみられるのである。 However, calcium alginate gel or dissolved seaweed gel also has the disadvantage that when you eat the product, you feel as if you are eating glue, a so-called sticky feeling, and it gives an unpleasant sticky feeling in your mouth. It will be done.
本発明者は、このようなアルギン酸カルシウム
のゲルまたは、海藻溶解物のゲルの糊感をなくす
ために鋭意研究した結果、アルギン酸ゲルまたは
海藻溶解ゲル中にマグネシウムイオンを0.05〜
0.5％添加することによつてアルギン酸ゲルまた
は海藻溶解ゲルの糊感をなくすことができること
を知つた。 As a result of intensive research to eliminate the sticky feeling of calcium alginate gels or seaweed solution gels, the present inventors found that magnesium ions were added in the alginate gels or seaweed solution gels by 0.05 to 0.05%.
It was found that the sticky feeling of alginate gel or seaweed dissolution gel can be eliminated by adding 0.5%.
本発明は、この知見によつて完成されたもの
で、アルギン酸ゲルまたは海藻溶解ゲル中にマグ
ネシウムイオンを0.05〜0.5％、好ましくは0.08〜
0.2％存在せしめることを特徴とするアルギン酸
ゲルまたは海藻溶解ゲルの食感改善法である。 The present invention was completed based on this knowledge, and magnesium ions are added to alginate gel or seaweed dissolving gel in an amount of 0.05 to 0.5%, preferably 0.08 to 0.5%.
This is a method for improving the texture of alginate gel or seaweed dissolving gel, characterized by containing 0.2%.
本発明の特色は、アルギン酸ゲルまたは海藻溶
解ゲル中にマグネシウムイオンを0.05〜0.5％、
好ましくは0.08〜0.2％、更に好ましくは0.1％存
在せしめることにある。これによつてアルギン酸
ゲルまたは海藻溶解ゲルの糊感をなくし、歯ぎれ
をよくし、さわやかな食感とすることができる。
マグネシウムイオンのアルギン酸ゲルまたは海藻
溶解ゲル中の存在量が0.5％を越えるとマグネシ
ウム独特のエグ味を感じるようになつて好ましく
なく、また、0.05％を下廻ると糊感防止の効果が
薄れてしまつて好ましくない。 The feature of the present invention is that 0.05 to 0.5% of magnesium ions are added to alginate gel or seaweed dissolving gel.
It is preferably present in an amount of 0.08 to 0.2%, more preferably 0.1%. This eliminates the sticky feeling of alginate gel or seaweed dissolving gel, improves the texture, and provides a refreshing texture.
If the amount of magnesium ion present in the alginate gel or seaweed dissolution gel exceeds 0.5%, the unique harsh taste of magnesium will be felt, which is undesirable, and if it is less than 0.05%, the effect of preventing the sticky feeling will be weakened. I don't like it.
本発明に用いる原料は褐藻類海藻より抽出した
アルギン酸が使用でき、海藻溶解ゲルの場合では
褐藻類に属する海藻であればいずれでもよい。例
えば、コンブ、わかめ、カジメ、アラメ、レツソ
ニア、マクロシステイスなどがあげられる。 As the raw material used in the present invention, alginic acid extracted from brown algae can be used, and in the case of a seaweed dissolving gel, any seaweed belonging to the brown algae can be used. Examples include kelp, wakame, kajime, arame, letsonia, and macrocystis.
これら褐藻類原料は、乾燥されたものである場
合は、水に一夜浸漬し、微細化する。微細化は２
mm以下の細断又はロールによる圧潰が好ましい。 When these brown algae raw materials are dried, they are soaked in water overnight to become fine. Miniaturization is 2
Shredding into pieces of mm or less or crushing with a roll is preferred.
微細化された褐藻類原料は、0.5〜３％H2SO4
水溶液に30分から５時間浸漬して脱カルシウム処
理を行う。次いで、脱カルシウム処理された原料
を約２倍量の0.5〜10％Na2CO3水溶液に加え、40
〜70℃で１〜３時間保持する。ここで、アルギン
を含有する海藻溶解物はソーダ塩となつて溶解す
るので、40〜50メツシユのフイルターで過す
る。 The micronized brown algae raw material contains 0.5 to 3% H 2 SO 4
Decalcification treatment is performed by immersing in an aqueous solution for 30 minutes to 5 hours. Next, the decalcified raw material was added to about twice the amount of 0.5 to 10% Na 2 CO 3 aqueous solution, and
Hold at ~70°C for 1-3 hours. Here, since the algin-containing dissolved seaweed is dissolved as soda salt, it is passed through a 40 to 50 mesh filter.
ここに得られた海藻溶解液にカルシウム塩及び
マグネシウム塩を添加して適宜形状に凝固させ
る。カルシウム塩としては硫酸カルシウムがよ
く、またマグネシウム塩としては硫酸マグネシウ
ム、塩化マグネシウムがよい。この際、凝固操作
を容易にするために、ゲル化遅延剤してヘキサメ
タリン酸ナトリウムを少量添加しておくのが好ま
しい。 Calcium salts and magnesium salts are added to the seaweed solution obtained here to coagulate it into an appropriate shape. Calcium sulfate is preferred as a calcium salt, and magnesium sulfate and magnesium chloride are preferred as magnesium salts. At this time, in order to facilitate the coagulation operation, it is preferable to add a small amount of sodium hexametaphosphate as a gelation retarder.
アルギン酸をゲル化させて、プリン、ゼリー、
さらにアルギン酸を含有する海藻溶解物をゲル化
させてコンブ様シート、モズク様フアイバー等を
製造する際、それぞれの製品に応じてカルシウム
塩の添加量を調整することによつて目的とする硬
度を得られるものである。 By gelling alginic acid, pudding, jelly,
Furthermore, when producing kelp-like sheets, mozuku-like fibers, etc. by gelatinizing dissolved seaweed containing alginic acid, the desired hardness can be obtained by adjusting the amount of calcium salt added according to each product. It is something that can be done.
本発明においては、いずれの製品においても、
アルギン酸ゲルまたは海藻溶解ゲル中にマグネシ
ウムイオンとして0.05〜0.5％存在させなければ
ならない。このマグネシウムイオンはアルギン酸
と塩を形成するものと考えられるが、エグ味を生
じさせることなく、アルギン酸ゲルまたは海藻溶
解ゲルの食感を改善するものである。アルギン酸
ゲルを用いたプリンにおいては糊感をなくし、ゼ
リーにおいては歯にネタネタつくことはなくな
り、また、海藻溶解ゲルを用いたコンブ様シート
においては、歯ぎれよく、コンブの薄切りと同じ
ようになり、モズク様フアイバーにおいては、歯
ぎれよく喰べることができるようになるものであ
る。 In the present invention, in any product,
Must be present as 0.05-0.5% magnesium ions in alginate gel or seaweed dissolution gel. This magnesium ion is thought to form a salt with alginic acid, but it improves the texture of the alginic acid gel or seaweed dissolution gel without causing any harsh taste. Pudding using alginate gel eliminates the sticky feeling, jelly no longer sticks to the teeth, and kelp-like sheets using seaweed dissolving gel have a smooth texture, similar to thinly sliced kelp. , Mozuku-like fibers can be eaten with sharpness.
次に本発明の実施例を示す。 Next, examples of the present invention will be shown.
実施例
乾燥レツソニアを一夜水に浸漬し、２mmの細断
機にかけて微細化する。次に、これを0.8％
H2SO4水溶液中に２時間浸漬して脱カルシウムを
行う。次いで、２回水洗し、７％Na2CO3水溶液
を原料の２倍量加え、60℃で２時間保持した。次
いで、これを別し、液部を得、これにH2SO4を
用いてPH7.5〜8.0に調整した。EXAMPLE Dried Letsonia is soaked in water overnight and pulverized using a 2 mm shredder. Then change this to 0.8%
Decalcification is performed by immersion in an aqueous H 2 SO 4 solution for 2 hours. Next, it was washed twice with water, and a 7% Na 2 CO 3 aqueous solution was added in an amount twice the amount of the raw material, and the mixture was maintained at 60° C. for 2 hours. Next, this was separated to obtain a liquid part, which was adjusted to pH 7.5 to 8.0 using H 2 SO 4 .
原料液をアルギン酸ソーダとして1.5％に調整
し、これを130ｇ用意する。これに次の各調整液
を混合する。 Adjust the raw material liquid to 1.5% as sodium alginate, and prepare 130g of this. Mix the following adjustment solutions with this.
ヘキサメタリン酸ナトリウム
１％水溶液……50ｇ
硫酸カルシウム0.8％及び
塩化マグネシウム0.15％水溶液…50ｇ
砂糖……20ｇ、
香料……少量、、レモン汁……少量
得られた混合液を型に流し、３時間静してプリ
ンを得た。 Sodium hexametaphosphate 1% aqueous solution...50g Calcium sulfate 0.8% and magnesium chloride 0.15% aqueous solution...50g Sugar...20g Flavor...a small amount Lemon juice...a small amount Pour the resulting mixture into a mold and leave it to stand for 3 hours. And got the pudding.
このプリンは食しても糊感がなく、歯切れのよ
いものであつた。 This pudding did not have a sticky feel when eaten and had a good texture.
Claims (1)
ネシウムイオンを0.05〜0.5％、好ましくは0.08〜
0.2％存在せしめることを特徴とするアルギン酸
ゲルまたは海藻溶解ゲルの食感改善法。1 Magnesium ions are added in alginate gel or seaweed dissolving gel at 0.05 to 0.5%, preferably 0.08 to 0.5%.
A method for improving the texture of alginate gel or seaweed dissolving gel, characterized by containing 0.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56136177A JPS5840051A (en) | 1981-09-01 | 1981-09-01 | Taste improvement of alginic acid gel or seaweed-dissolving gel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56136177A JPS5840051A (en) | 1981-09-01 | 1981-09-01 | Taste improvement of alginic acid gel or seaweed-dissolving gel |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5840051A JPS5840051A (en) | 1983-03-08 |
| JPS6150572B2 true JPS6150572B2 (en) | 1986-11-05 |
Family
ID=15169123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56136177A Granted JPS5840051A (en) | 1981-09-01 | 1981-09-01 | Taste improvement of alginic acid gel or seaweed-dissolving gel |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5840051A (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3332301A1 (en) * | 1983-09-07 | 1985-03-21 | Algina AG, Zug | METAL SALTS AND METAL MIXED SALTS OF POLYMERS, ANIONIC CARBONIC ACIDS AND / OR THEIR SULFURIC ACID ESTERS, METHOD FOR THE PRODUCTION THEREOF, THE MEDICINAL PRODUCTS CONTAINING THEM AND THEIR USE |
| JPS60217882A (en) * | 1984-04-11 | 1985-10-31 | Ryoko Kitahara | Coagulated food prepared from brown algae |
| JPS61139349A (en) * | 1984-12-12 | 1986-06-26 | Yakult Honsha Co Ltd | Food made from edible brown algae, and production thereof |
| JPH03218303A (en) * | 1989-09-26 | 1991-09-25 | Kirin Brewery Co Ltd | Improved alginate gel beads |
| GB9218749D0 (en) * | 1992-09-04 | 1992-10-21 | Courtaulds Plc | Alginate gels |
| JP5603449B2 (en) * | 2013-03-27 | 2014-10-08 | 株式会社紀文食品 | Method for producing noodle-like food |
| RU2629975C1 (en) * | 2016-07-08 | 2017-09-05 | Общество с ограниченной ответственностью НПК "Вита-Ли" | Food dietary preventive product based on gel from laminaria |
| CN109588653A (en) * | 2019-01-11 | 2019-04-09 | 青岛明月海藻生物科技有限公司 | A kind of cool skin of seaweed and preparation method thereof |
-
1981
- 1981-09-01 JP JP56136177A patent/JPS5840051A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5840051A (en) | 1983-03-08 |
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