JPS6167465A - Production of pill of sea tangle - Google Patents

Abstract

PURPOSE:To obtain a pill of healthy food having extremely good flavor, effective for health, by kneading uniformly sea tangle powder with an extract of UME flesh and honey, granulating the blend, and drying it. CONSTITUTION:Three of sea tangle powder, honey and an extract of UME flesh (capable of being replaced partially with <=30wt% lyophilized powder of an extract of UME flesh) are used as raw materials. In a blending ratio, 100pts.wt. sea tangle powder is blended with 40-100pts.wt., preferably about 50-80pts.wt. total amounts of the extract of UME flesh and honey. A blending ratio of the extract of UME flesh to honey is about 2:7-4:5 by weight. The three components are blended in a given ratio, and uniformly kneaded. The kneaded ingredients are then granulated. The granulates have usually about 5-8mm average particle diameter. They are dried at about 60-80 deg.C, to give a product.

Description

[Detailed description of the invention] The present invention relates to a method for producing konbu saki.

As is well known, konbu has been used as a food with a unique umami taste since ancient times, but it is noteworthy that not only its umami flavor but also the various active ingredients contained in konbu have suitability as a health food. Recently, it has become particularly valuable as a health food.

The inventor focused on this kelp, and if it was made into a round body,
Focusing on the fact that it is possible to make a health food that is both extremely delicious and effective in terms of health benefits, we have been researching the idea of producing a pre-prepared food from kelp powder.

As is well known, in order to produce preforms, predetermined components are kneaded with water, and this mixture is granulated to form preforms. When pre-processing kelp powder, it is still necessary to knead the kelp powder with water. However, it is good to mix kelp powder with water (as is known, konbu [J]
In addition, it produces the unique sliminess of kelp. If swelling or sliminess occurs in this way, it is impossible to carry out so-called pre-granulation in this state. In the above research, the present inventors developed a method for photo-coating kelp powder without using water. After getting started and considering various substances, we discovered that when honey was used, it was possible to form kelp powder into a cylindrical shape. However, in this method of using honey, it was necessary to use a larger amount of honey than the kelp powder, and it was found that the kelp content was less than half, making it difficult to produce the characteristics of the kelp light string. Therefore, we continued our research and finally discovered that when honey and plum meat extract are used together, we can prepare a large amount of kelp powder in advance, and have now completed the present invention. That is, the present invention relates to a method for producing konbu sagoki, which is characterized by uniformly kneading kelp powder, plum meat extract, and honey, granulating, and then drying.

According to the present invention, by using a mixture of honey and plum meat extract, kelp powder can be easily made into a pre-mixed powder without any problems, and especially when the kelp powder content is high. can be manufactured. At this time, if you use only honey, you will need a lot of honey, and you will not be able to obtain a round cake with a high content of kelp powder.Also, if you use only plum extract, you will not be able to make konbu powder at all. I can't.

Although various types of kelp powder can be used as the kelp powder used in the present invention, Nekonbu powder is particularly preferred. The degree of powder at this time is not particularly limited, but it is usually preferably about 80 to 100 Messines.

Further, as the honey used in the present invention, various types of natural or synthetic honey can be used, and natural honey is particularly preferred.

As the plum flesh extract, any of the conventionally known extracts can be used effectively, such as one obtained by squeezing the juice from the pulp of green plums and heating and concentrating the juice with or without adding water. Further, in the present invention, a portion of this plum meat extract can be converted into a freeze-dried powder of plum meat extract, usually within a range of 30% by weight or less. At this time, if too much lyophilized m powder is used, the workability during granulation will deteriorate, which is undesirable, but conventionally known lyophilized powders can be used as they are.

In the present invention, kelp powder, honey, and plum extract are used as raw materials, and the blending ratio of the three is the sum of the plum extract and honey per 100 parts by weight of kelp powder. The amount is 40 to 100 parts by weight, preferably 5
It is about 0 to 80 parts by weight. At this time, if the above-mentioned total amount is less than 40 parts by weight to the 81i end, granulation during photocoating becomes difficult, and conversely, if it exceeds 100 parts by weight, the characteristics of kombu sakikuri tend to be lost.

The blending ratio of plum flesh extract and honey is about 2 to 4:5 by weight, and if the blending ratio of plum flesh extract is less than the above range, a large amount of honey will be required. On the other hand, when the amount increases, workability during granulation tends to decrease.

In the present invention, in addition to the three components mentioned above, other components may be added as required, and typical examples of such other components include perilla, carrot, and wakame.

When carrying out the method of the present invention, the above three components are blended in a predetermined ratio and kneaded uniformly. The kneading may be performed as long as each component can be kneaded uniformly (the kneading means is not particularly limited).

The kneaded material is then granulated. The particle size in this case is usually about 5 to 8 mm in average diameter, preferably about 6 to 71 mm. The granulating means is not particularly limited, and any of a variety of methods can be applied, and a granulating method according to Seikyu can be exemplified as a representative example. The granules are then dried, usually at a drying time of 60 to 80
℃, preferably about 70 to 75℃ for 4 to 8 hours, preferably about 5 to 6 hours. After drying, add water to the surface as necessary to moisten it to the extent that it does not become slimy, and pour kelp on top. It may also be applied by scattering powder. This adhesion of kelp powder gives the appearance of kelp powder and gives the first flavor of kelp when put in the mouth, which is preferable.

The kelp light array obtained by the method of the present invention is composed of three components: kelp powder, honey, and plum meat extract, so it has a unique taste and is nutritionally excellent. First of all, regarding the taste, the umami of the kelp powder and the sourness of the plum meat extract work well together, and the sweetness of the honey is added to create a truly mellow and unique flavor.For example, as is well known, vinegar konbu has the umami of kelp and the sourness of the plum meat extract. Although it has a sharp sour taste due to the acid, the light irradiation of the present invention successfully softens the sharp sour taste by adding the sweetness of honey. It has a really mellow flavor.

The following is a comparison of the flavor of the typical food product of the present invention with kelp and the like.

Furthermore, the product according to the present invention is nutritionally excellent. In other words, kelp, plum meat extract, and honey are all excellent alkaline foods, and in addition, they contain amino acids and various minerals (calcium, calcium, etc.) that come from kelp.
It has extremely high nutritional value as it comprehensively contains phosphorus, iodine, etc.), other nutritional components, various organic acids derived from plum meat extract, and numerous vitamins and minerals derived from honey. It is extremely excellent as a health food.

EXAMPLES The present invention will be specifically described below with reference to Examples.

Example 1 60 parts by weight of kelp powder (average diameter of approximately 7U), 23 parts by weight of natural honey, and 17 parts by weight of plum meat extract. Parts of II were uniformly kneaded and then granulated using a nine-machine machine into particles having an average diameter of about 7@1. This was dried at 70-75° C. for about 5 hours to produce light particles with an average particle size of about 7 fl.

Example 2 A little water was sprinkled on the surface of the pill obtained in Example 1 to moisten it to the extent that it did not become slimy, and then kelp powder was sprinkled on top of it so that the kelp powder was almost uniformly adhered to the surface.

Example 3 In Example 1, instead of 17111 parts of plum meat extract, 121 parts of plum meat extract and 5 parts of freeze-dried powder of plum meat extract were used.
A mixture of parts by weight was used, and all other procedures were carried out in the same manner as in Example 1 to obtain light radiation.

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Claims (5)

[Claims] (1) A method for producing kelp pills, which comprises uniformly kneading kelp powder, plum meat extract, and honey, granulating, and then drying. (2) The manufacturing method according to claim 1, wherein the total amount of plum meat extract and honey is 40 to 100 parts by weight based on 100 parts by weight of kelp powder. (3) The manufacturing method according to claim 2, wherein the mixing ratio of plum meat extract and honey is 2:7 to 4:5 (weight ratio) of the former:the latter. (4) The manufacturing method according to any one of claims 1 to 3, characterized in that a freeze-dried powder of plum meat extract is used as part of the plum meat extract. (5) After drying, the surface is moistened to the extent that it does not become slimy, and then kelp powder is applied to the surface.