JPS62143671A - Marine alga good - Google Patents

Abstract

PURPOSE:To obtain a marine alga food which shows preventing and remedying effects on various degenerative diseases, by adding a sweetener to viscous marine algae and boiling down the marine algae into a jam state. CONSTITUTION:Marine algae such as sea tangle, Hizikia fusiforme, WAKAME seaweed, etc., are softened with hot water or high-temperature water in a pressure cooker and ground down or the marine algae are powdered and kneaded with water to give a viscous material comprising marine algae as a raw material. Then, the viscous material is blended with a low-calorie sweetener such as sorbitol, maltitol, etc., or honey and boiled down by a low fire for about 10-20min to give a jam-like food. The jam-like food is optionally blended with agar, boiled down and cooled to give a fine sweet paste.

Description

[Detailed description of the invention] B. Purpose of the invention Industrial applications TECHNICAL FIELD The present invention relates to a food product whose main ingredient is seaweed.

Specifically, the present invention relates to making a jam-like food using seaweed such as kelp, hijiki, and wakame, which are considered to be extremely effective for health, and making a yokan-like food from this jam-like food.

BACKGROUND ART Conventional jams include fruit jam and vegetable jam, but both contain large amounts of starch syrup, sugar, and glucose.

In other words, conventional jam is made by adding the above-mentioned starch syrup, sugar, etc. to the main ingredients, such as fruits and vegetables, and then adding acidulants, pectin, etc.

Furthermore, it is well known that conventional yokan also contains a large amount of sugar.

Problems to be Solved by the Invention As mentioned above, conventional jams and yokan (yokan yokan) contain large amounts of starch syrup and sugar, making them high in calories and extremely high in sugar content.

Therefore, these foods pose major health problems, such as causing obesity, high blood pressure, and tooth decay.

The present invention was made with the aim of obtaining a new jam or yokan that does not have the drawbacks of these conventional jams and yokan, and is a jam-like food made from seaweed as a main ingredient that is extremely effective for health. It also aims to provide a sheep-shaped food.

Composition of the Invention The composition of the present invention is to produce a viscous substance using 'lk algae as a raw material,
N11 algae food, characterized in that it is made into a jam by adding a sweetener or honey to the viscous substance and stirring the mixture;
It also includes the process of making this jam-like seaweed food into a yolk-like food using agar.

It has also become particularly desirable to use low calorie sweeteners as sweeteners.

Means to solve the problem We focused on the fact that seaweed is extremely effective for health and that it tends to become a viscous substance when swollen.
After various studies on making jam using this raw material, we arrived at the present invention. Furthermore, they discovered that if this jam was used as a raw material and processed with agar, it could be made suitable for making yokan.

First, in the present invention, a viscous material is produced using seaweed as a raw material, and the following two methods are preferred as means for obtaining the viscous material.

The first method is to immerse seaweed in hot water or high-temperature water in a pressure cooker to swell and soften the seaweed, and then pull up the softened seaweed and crush it with a mulch machine or the like. In this case, swelling and softening can be effectively achieved by adding a small amount of vinegar to the hot water.

A second method is to pulverize seaweed using a pulverizer or the like, immerse it in dryness or water to swell it, remove excess moisture, and then knead it.

As a result of the inventor's experiments, it was determined that the first method of grinding is suitable for kelp and hijiki, and that the second method of grinding is suitable for seaweed with a core like wakame.

Next, an appropriate amount of sweetener or honey is added to the seaweed viscous material obtained as described above, and the mixture is boiled over low heat for 10 to 20 minutes to obtain a jam-like food.

As this sweetener, low calorie sweeteners such as sorbitol and maltitol are particularly suitable, and honey can also be very effective depending on the person who eats it.

In the present invention, the jam-like food obtained in this way can be used as a jam as it is, and can be added to toast for breakfast, biscuits or pancakes, or as an paste for Japanese sweets or jam for jam bread. It can be used.

The present invention further includes making yokan using this jam as a raw material. Yokan can be made by adding agar to this jam-like food, boiling it down, placing it in a suitable container, and cooling it.

It goes without saying that preferable results can be obtained by heat sterilization using boiling water or other means in order to improve the shelf life of the seaweed food obtained by the present invention.

Effect The present invention has the above-mentioned structure, and since it is a seaweed food mainly composed of seaweed, it has low calorie properties, which are the characteristics of seaweed, and has health-promoting properties and disease-promoting properties as described in the "Effects J" section below. It exerts effective therapeutic action.

In particular, if a low-calorie sweetener is used as the sweetener, its low-calorie properties will be even better.

Furthermore, when honey is used, the various nutrients contained in honey act effectively on the human body, producing various effects as described in the "Effects" section.

The basis of the present invention is to first make jam using seaweed as the main raw material, but compared to conventional jam-like jams made from fruits and vegetables, it is much easier to obtain jam-like viscosity. Since the viscous polymeric substance (sodium alginate) contained in the liquid works effectively, there is no need to add highly viscous substances such as starch syrup, and this fact greatly contributes to the low calorie content.

In addition, in the jam-like food and the Yokan-like food of the present invention,
This does not prohibit the use of starch syrup, and it goes without saying that an appropriate amount of starch syrup may be added as needed.
For example, when Hijiki seaweed is used as a raw material, it is difficult to obtain a jam-like viscosity, so it is desirable to add a small amount of starch syrup to adjust the viscosity.

Example 1 Kelp 100 jushabu was washed with water, immersed in boiling water with a little vinegar added, and then boiled in the boiling water for 60 minutes.

As a result, the kelp swelled and became very flexible. This was placed in a mortar and pickled until it became a thick jam-like consistency. Add 40 parts by weight of honey to this mixture and cook over low heat.
After boiling for 5 minutes, kelp jam was completed.

Example 2 100 parts by weight of dried seaweed was pulverized using a pulverizer, immersed in hot water at 90 to 100°C for 3 hours, excess water was removed, and kneaded to obtain a viscous substance with a jam-like consistency. It was done.

Add to this 50 parts by weight of a low-calorie sweetener (sorbitol)
was added and boiled down over low heat for 20 minutes to obtain wakame jam.

Example 3 2 g of agar and 100 cc of water were added to 150 g of the jam obtained in Example 1, boiled for 12 minutes over low heat, and then placed in a rectangular container and cooled naturally (forced cooling is also possible). Yokan was obtained.

C Effect of invention The effects of the present invention are listed below.

(a) It is a low-calorie food because it uses seaweed as its main ingredient.

(b) By using a low-calorie sweetener as a sweetener, the effect of (a) is further enhanced.

(C) Seaweed contains a lot of calcium and iodine, which prevents aging of the nu tube, lowers blood pressure, and is effective in preventing hypertension and aging.

(d) Also, this seaweed is an alkaline food and has the effect of keeping the blood alkaline and reducing cholesterol.

(e) When using honey, this honey contains a good balance of high-quality proteins, minerals, and vitamins, and also contains enzymes, pollen, acetylcholine, antibiotics, etc. It exhibits diuretic, detoxifying, and other effects, and promotes the growth of bones and teeth in infants and children.

The present invention has various effects as mentioned above, and in particular, it is low in calories, which is the reason for the lower calorie content. ! prevention of heart disease, heart disease,
It is highly effective in preventing diseases such as high blood pressure and stroke. 'In addition, the effectiveness of seaweed and honey works synergistically to prevent and treat various adult diseases, activate internal organs, and have immeasurable effects on the human body. Dry skin, anemia, enlarged prostate, insomnia,
It helps maintain and improve health, as it is effective against headaches, neuralgia, etc.
It can be said to be a natural food that is extremely effective in improving one's constitution.

Claims (1)

[Scope of Claims] 1. A seaweed food product, characterized in that a viscous substance is made from seaweed as a raw material, and the viscous substance is made into a jam by adding a sweetener or honey and boiling it down. 2. The seaweed food according to claim 1, wherein the means for producing the viscous material is to soften the seaweed with boiling water or high-temperature water in a pressure cooker, and then crush the seaweed. 3. The seaweed food according to claim 1, wherein the means for producing the viscous material is to powder the seaweed, add water, and knead it. 4. The seaweed food according to claim 1, wherein the sweetener is a low-calorie sweetener. 5. The seaweed food according to claim 1, which is made into a jam-like form and then made into a yolk-like form with agar.