JPS626661A - Seaweed essence emulsion composition having sea urchin flavor - Google Patents

Abstract

PURPOSE:The titled composition having sea urchin-like flavor, taste and appear ance, containing a water extracted solution of seaweed essence, a vegetable oil and an emulsifying agent. CONSTITUTION:(A) 100pts.wt. seaweed essence composition obtained by blending (a) 100pts.wt. water extracted solution of seaweed essence prepared by washing seaweed (e.g., sea tangle) with water to remove salt, extracting it with water at 5-100 deg.C for 0.2-50hr and concentrating it until the evaporation residue becomes 10-60wt% with (b) 10-70pts.wt. one or more vegetable oils selected from safflower oil, corn oil, soybean oil, wheat germ oil, colza oil, peanut oil, sesame oil, cotton seed oil, rice oil, etc., is mixed with (B) 0.5-5pts.wt. emulsifying agent (e.g., sucrose fatty acid ester) and (C) 0.1-5pts.wt. thickening agent (e.g., guar gum).

Description

[Detailed description of the invention] 3. (Industrial field of application) The present invention is a seaweed extract emulsion that has a sea urchin-like flavor by adding vegetable oil and an emulsifier to the water extracted liquid of seaweed extract. Regarding the composition.

(Prior art) Sea urchin is prized as a luxury food because of its high nutritional value and good flavor. However, because it contains a lot of animal fat, people with high blood pressure tend to avoid it.

Therefore, there is a need for a composition that has a sea urchin flavor and is low in animal fat. Such compositions include, for example:
There are compositions in which a water-soluble seaweed extract is concentrated, or a paste is made by adding a water-soluble thickener such as guar gum or sodium alginate to this, and the mixture is further seasoned with seasonings or flavors. These have a taste and aroma similar to sea urchin, but the texture is different from that of sea urchin.

(Problems to be Solved by the Invention) The present invention solves the above conventional problems, and its purpose is to provide a seaweed extract emulsion composition that has a flavor and texture similar to sea urchin. be.

(Means for Solving the Problems) The seaweed extract emulsion composition having a sea urchin flavor of the present invention contains an aqueous seaweed extract, a vegetable oil, and an emulsifier, thereby achieving the above object.

Seaweed contains fucoidan and water-soluble alginic acid.

Contains polysulfates such as laminaran, which helps prevent high blood pressure and arteriosclerosis. other than this.

Mannitol for 11f, sodium salt for salts.

There are potassium salts. These main components form a mixture with trace components in the seaweed, producing a sea urchin-like taste and aroma.

Therefore, the water extract of seaweed extract.

It becomes the texture. For example, an aqueous seaweed extract.

Although it is obtained by soaking seaweed in a mixed solvent with water or alcohol, it is preferable to extract the seaweed extract using only water as a solvent, since this yields a composition that has more of a sea urchin flavor.

All known seaweeds can be used, and kelp, a type of brown algae, is particularly excellent in terms of the flavor of its extract. Although green algae, red algae, and other brown algae such as Arame and Hijiki algae can be used, they are difficult to handle during production, and the yield of extracted extract is also poor. The water extract of seaweed extract has an evaporation residue of 10 to 60% by weight, preferably 2
It is concentrated in the range of 0-40% by weight. If it is less than 10% by weight, the sea urchin flavor will not come out easily, and if it is more than 60% by weight, the emulsified particles will not be mixed uniformly in the emulsification process described below.

3 Vegetable oils include safflower oil and corn oil.

There are soybean oil, wheat germ oil, rapeseed oil, peanut oil, sunflower oil, sesame oil, cottonseed oil, January primrose oil, and unoiled.

Vegetable oil should be added to 100 parts by weight of water extract of seaweed extract.
Generally, it is added in an amount of 10 to 70 parts by weight, preferably 20 to 50 parts by weight. If it is less than 10 parts by weight, emulsification will be insufficient in the emulsification step described below, making it difficult to obtain a sea urchin-like texture. When the amount exceeds 70 parts by weight, the taste of the vegetable oil eliminates the sea urchin flavor.

The emulsifier has the function of emulsifying the Mi component and keeping the system stable. Examples include sigtFM fatty acid ester, glycerin fatty acid ester, soybean phospholipid, and propylene glycol fatty acid ester, which may be used alone or in appropriate combinations. used. The blending ratio of the emulsifier varies depending on the type of emulsifier.

However, in general, 0.00 parts by weight of the seaweed extract composition (mixture of water extract of seaweed extract and vegetable oil).
It is added in an amount of 5 to 5 parts by weight. When adding both an emulsifier and a thickener described below, the amount is preferably 0.1 to 2 parts by weight.

The seaweed extract emulsion composition of the present invention may further contain a thickener, 9 a coloring agent, and a seasoning, if necessary.

The thickener has the function of imparting appropriate hardness and viscosity to the seaweed extract composition.2 For example, gum arabic.

These include guar gum, xanthan gum, carrageenan, pregelatinized starch, carboxymethyl cellulose, sodium alginate, and casein. The blending ratio of the thickener varies depending on the type of thickener. but.

Generally, it is added in an amount of 0.1 to 5 parts by weight per 100 parts by weight of the seaweed extract composition (mixture of water extract of seaweed extract and vegetable oil).

The seaweed extract emulsion composition of the present invention is produced, for example, in the following manner: Raw material seaweed is washed with water to remove adhering salts. Adherent salt is unfavorable for hypertension. The washing time may be about 1 minute.

After washing with water, the seaweed is extracted with water to extract its extract. The amount of extract extracted depends on the extraction temperature and extraction time. If the extraction temperature is in the range of 5 to 100°C and the extraction time is in the range of 0.2 to 50 hours, the extract will hardly be affected by the extraction conditions. for example.

24 hours at 10-30℃ or 24 hours at 80-100℃
Time extraction yields the desired extract.

The extract is filtered to remove insoluble components. It is preferable to use a filter aid such as diatomaceous earth for filtration.

The filtrate is concentrated by conventional methods to remove water, such as heating.

A vegetable oil and an emulsifier are added to the concentrate to form an oil-in-water emulsion, resulting in a palatable composition. Appropriate amounts of thickeners, food additive colorants, seasonings, sweeteners, etc. may be added to this.

(Example) The present invention will be described below with reference to examples.

Example 1 Mitsu 494, 5th grade kelp was cut into a width of 5 m/m.
00g was extracted with 11 hot water (90°C) for 2 hours.

After rough filtration of the extract through 3 pieces of commercially available gauze, 100ml of filtrate
3 g of diatomaceous earth was added to the solution, and the mixture was further filtered under reduced pressure using N[L2 filter. The filtrate was concentrated using an evaporator.

The analysis results of the main components of the concentrate are shown in the table below.

1 kg of kelp 47492 was washed with water for 1 minute to remove salt. This kelp (water content 14%) was cut into 5 m/m width pieces and immersed in 10 f of water at 20 to 23°C for 20 hours. The extract was roughly filtered through three pieces of commercially available gauze. The evaporation residue (constant weight at 105°C) of the extract was 4.0%.

The extract 11 obtained in Example 2 of the blood transfusion process was concentrated using an evaporator to obtain a concentrated liquid with a water content of 65% and an evaporation residue of 35% by weight. 0.3 g of sucrose fatty acid ester (DK Ester F160, manufactured by Dai-Koyaku Co., Ltd.) was added to 30 g of the concentrate and uniformly dissolved. This solution was heated to 60°C and homomixer (
5 g of safflower oil (manufactured by Linole Oil Co., Ltd.) was added dropwise to the mixture while stirring at 5.0 OOr, p, m using a safflower oil (manufactured by Tokushu Kakoki Co., Ltd.). After stirring for 1 minute, a pasty oil-in-water emulsion was obtained. This emulsion had a sea urchin flavor.

A paste-like oil-in-water emulsion was obtained by the same operation as in Example 3, except that 10 g of safflower oil was dropped. This emulsion had a sea urchin flavor.

A paste-like oil-in-water emulsion was obtained in the same manner as in Example 3, except that 20 g of safflower oil was added dropwise. This emulsion had a sea urchin flavor.

Extract II obtained by Mr. and Mrs. 1 Tsukage Example 2! was concentrated using an evaporator to obtain a concentrated liquid with a water content of 80% and an evaporation residue of 20% by weight. 1% by weight of sucrose fatty acid ester (DK Ester F140. manufactured by Dai-Koyaku Co., Ltd.) and 3% of guar gum in the concentrated solution
% by weight was added and uniformly dissolved. Add 2 colorants to 60 g of this solution: Red No. 106 (1% aqueous solution) 1 mit
and Yellow No. 4 (1% aqueous solution) 33 ml mixed solution 3 ml
1, 0.07 g of nucleic acid seasoning and 0.01 g of succinic acid were added as seasonings. This mixed solution was heated to 50°C, and 7.0OO
While stirring at R, P, and M, 40 g of safflower oil (manufactured by Linole Oil Co., Ltd.) was added dropwise over 1 minute. After stirring for 1 minute, a pasty oil-in-water emulsion was obtained. This emulsion had a sea urchin flavor, and the appearance and texture were similar to that of sea urchin.

When the same operation as in Example 3 was carried out except that safflower oil was not added, a liquid material in which the precipitate was dispersed was obtained. This liquid had fluidity and was different from the sea urchin paste in terms of appearance and texture.

Beikian Yan 1 The same operation as in Example 3 was performed except that 40 g of safflower oil was dropped, and a paste-like material with a strong oil odor was obtained. This paste had no sea urchin flavor at all.

(Effects of the Invention) As described above, the seaweed extract emulsion composition having a sea urchin flavor of the present invention has two tastes, a texture, and an appearance similar to a sea urchin paste.

Moreover, there is little animal fat in the ingredients. the result,
It is useful as a recreational food.

that's all

Claims (1)

[Scope of Claims] 1. A seaweed extract emulsion composition having a sea urchin flavor and containing a water extract of seaweed extract, a vegetable oil, and an emulsifier. 2. The seaweed extract emulsion composition having a sea urchin flavor according to claim 1, wherein the seaweed is kelp. 3. The water extract of the seaweed extract has an evaporation residue of 10 to 60
A seaweed extract emulsion composition having a sea urchin flavor according to claim 1, wherein the seaweed extract emulsion composition has a sea urchin flavor in a range of % by weight. 4. The vegetable oil is safflower oil, corn oil, soybean oil,
The seaweed extract emulsion composition having a sea urchin flavor according to claim 1, which is at least one of wheat germ oil, rapeseed oil, peanut oil, sunflower oil, sesame oil, cottonseed oil, evening primrose oil, and rice oil. 5. The seaweed extract emulsion composition having a sea urchin flavor according to claim 3, wherein the vegetable oil is contained in an amount of 10 to 70 parts by weight based on 100 parts by weight of the water extract of the seaweed extract.