JPS63116674A - Algae sauce or raw material thereof - Google Patents

Abstract

PURPOSE:To obtain the titled product free from harsh taste and starchy smell and giving the taste and flavor of agar to the palate, by acidifying an agar extract or fine particle of agar. CONSTITUTION:The objective product having a pH of 2.5-5 can be produced by adjusting the pH of an agar extract or fine particles of agar with edible vinegar, hydrochloric acid, weak acid salt of an alkali metal, etc. the fine granule of agar can be produced e.g. by finely pulverizing agar e.g. with a three-roll mill and eluting the content with water.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a living algae source that does not have an eda taste or a dynamic feeling accompanied by paulownia A when using an algae extract or a micronized product as a food ingredient, and has a groove-like flavor when eaten. .

Traditionally, algae has been used as a source of pharmacologically effective substances, a source of nutritional preservation elements such as minerals, and a dietary supplement for acidic polyesters.
It is widely recognized as a source of aryl fiber.

However, it is also known to be poorly digested and excreted intact. From this point of view, algae extracts or micronized products of class M are considered to be rational foods. However, it has a bad flavor due to the unpleasant bitter taste, aquatic springs, and sometimes raw grass.
It is only used in dilute solution as a stock. or,
Because it is a medium that allows microorganisms to grow easily, it is easily spoiled, and in order to improve its shelf life, a high salt concentration (commercially available kelp stock base) is used.
Concentrates) require a salt concentration of about 10- or more. Commercially available kelp soup base? Even if it is used, the amount used is very small. Furthermore, when commercially available kombu is used as a sauce for natto, the flavor of the kombu disappears and the effect of the seaweed extract is drastically reduced, so at present, foreign oils and Kara 7 are commonly used. From the perspective of a health food, the aforementioned natto is one that is frequently used in large quantities. However, eating natto alone carries the risk of developing thyroid tumors, and ideally it should be mixed with foods containing iodine, but is this ideal? No seaweed sauce was found. Next, add cole xo-sauce (Co) to vegetable salad, etc.
As for 1e alaw 5auce l, do17tsusing sauce is commonly used which is mixed with vegetable oil '1, but the oil is a calorie food, and for people who currently consume too much of the oil, extracting the oil from the pods is not recommended. It is desirable to avoid as long as possible. Regarding this, in the ``Eat and lose weight'' section of the Japan Economic New Development (June 9, 1988), it is stated that oil is only included in food, and that ``refined oil is not counted.'' Shi Shaohe University School of Medicine.

Mr. Suzuki also suggested that polyunsaturated fatty acids? It is meaningful to utilize all of the algae #i. No seaweed sauce with a low oil content that meets this purpose has been found.

The inventor of Torimoto conducted various examinations on food products that are frequently harvested and eaten at the same time.
5 to 5.0, the algae sauce without starch, or the algae sauce must be prepared, and 11? ', to achieve purpose 1 of the present application? Heading L2, Completing the invention.

In addition, the above-mentioned frozen substance or its material + c spirulina + 5 pirulina with μ42.5'' = 5°0
! .

7 Russ IJ-,,,,<Bi'> (Arthrosp
tra], Anabaena [Aphaxi, at, hoao],
riKI I/U (Cb, 1orolla l etc. green 1
Shiso, parsley, colored vegetables and 2 pieces of mellow
substances or extracts? 4〉Algae sauce also added (zui)
The wood has its color and aroma.

It was also found that the flavor and taste were greatly improved.

Next, I will focus on small inventions and make a detailed study.

Adopted raw materials ix, food products (safe algae) ・L1 normal, kelp, seaweed, casino, arame, hijiki, tsurumo, konbu, konbu konbu, jikui ianto kelp, niba gamma, etc. brown algae.

Amanita, Hijikuza, Yukinoiri, Golden Ibis, Ryumonceau, Akaba, Kirintsui, and Tsunomata.

Tochaka, Ginkgo, Suginori, and Megonori.

In addition, red algae such as dulse, Egonori, and Shun, as well as anabaena, spirulina, and Arthrosvira, green algae such as chlorella, and silica are used.
, especially viscous even without elm? In the case of silica, indigo, and green quartz, they can be heated and used as raw materials. In addition, in the case of small viscous substances and green algae, it is added for the purpose of coloring, improving flavor, etc.
Value? In order to increase the fI, it is desirable to use it in combination with brown algae and red algae. The selective membrane permeability of the 1 membrane has been lost, or the inner layer of the hard epidermal tissue containing a large amount of pigments (lower layer 1 tissue t', which consists of a population of IIal cells that has been atomized into one to several cell units and rounded) It is advantageous to use 2.

Next, the line extract used in this application refers to acidic, neutral, alkaline water, or water that has an unusual odor (which can be removed by heating above the boiling point of water for 10 minutes or more) using a conventional method. This is a bath liquid that is extracted without any residue, using shredded aerated raw material turmeric, and separated into an extract and a residual stream. The most desirable extract is one containing acidic polysaccharides (polysaccharides that do not contain sulfate groups, which are best for cooking) and viscosity, such as those contained in Suzoshika Ei. ?
It can be used as a raw material for seaweed sauce. ,l! ! and carrageenan. Full addition of thickeners such as gelatinized products such as agar, gelatin, and cornstarch (2. Layering property? It is preferable to use it as a source.1. This does not apply to the case of food sauces.L, Kaji, and commercially available konbuta L2 base contain a lot of salt, so there is a problem if you use too much of it.

Next, what about granules of one to several cells? There are two ways to create fc: chemical and physical. Chemical method! 'j: In the presence of water, citric acid, phosphoric acid (including polymerized phosphoric acid), or their alkaline earth metal ion sequestering agent (in the case of this application, carbonate is not used because small bubbles will remain in the seaweed sauce until the time of cooking). Alternatively, the algae can be completely swollen and dissolved by using an alkali metal that precipitates calcium or the like at room temperature or by heating. In this application, unlike conventional methods, it must not be a cell lysate of algae, and optical klA
Microscopic observation revealed that the hard epidermis containing a large amount of pigment #1, the cell population constituting the inner layer (lower layer) tissue, was broken up into several cells, preferably single cells, and Kinya. Cells that have been damaged by an ion sequestering agent may have outflow of cell solids, but it is essential that at least particulate matter within the cells remains within the cell layer, as illustrated in figure vg1. It is a condition. If the cell membrane is damaged more than this, secret secrets will occur that will not disappear even if the cell membrane is -25 to 5. When placed on a cover glass and fixed with acupressure, it can be said that the essential conditions are met if the cells are rubbed and dispersed into single cells or mixed with several cell clusters.Also, the above-mentioned preferable conditions are met. ?Satisfied trench atomized product?If it is applied to an impact cell mill (Manton Goring type homogenizer l or a microdispersion machine using ultrasonic waves, etc.), the coating will be broken and intracellular fine particles remaining in the cells cannot be confirmed ( (It may be difficult. However, if the pH is 2.5~
Even with a rating of 5.0, a glue odor that does not go away is produced, so it is possible to determine whether or not the essential requirements are sensually satisfied. The present inventor has experimentally found that acidic polysaccharides are contained in large amounts in the inner layer tissue,
And the strongest atomization condition of the present application? If the condition is satisfied, most of the acidic polysaccharides (more than 80%) have been extracted from the bath, and this gravel atomized material storage can be used to make gelled molded food 2.
When making it, it has been confirmed that a gelled product with almost the same hardness as that obtained by over-dissolving until a strong starch odor is observed, and which is harder than that obtained by melting at a high temperature of 1 $ 4, has been confirmed. Practical
: There is no difference, or in fact, you can change to something more favorable.

Next is the physical method of algae? Grinder type grinding fi+
Three-roll-mil
l l'p.

Small balls such as glass and -zu? Sand mill grinder used (Sand-ml, ll-grinder 1
Using a wet dispersion machine such as V, Nu, dry pulverizer, etc. using 1
7.Most preferred 1) In this case, alkali metals, alkaline earth metals, and metal ion sequestering agents are preferably used together.7.Most preferred 1. Especially polymerized phosphoric acid.

Citric acid, oxyacid or trephic acid and sugar and/or 5? can be effectively eluted into the contents by adding polyhydric alcohol. Chlorella, Spirulina Hirotaeha,% μ after mixing
(By setting the value to 2,5 to 5.0, a more stable green aromatic algae sauce can be obtained, and the taste will be mild (fViild, ), complementing the flavor of seasoning additives.

When heating the extracted lines of algae extract for the purpose of atomization or sterilization, acidic odor, alkaline odor, and heating odor are likely to occur. When the temperature is below the boiling point of water, preferably below 95° C., or above the boiling point of water, it is preferable to use a heat exchange type instant killing IGc.

Next, further points to note regarding ethanol treatment, acid treatment, and alkali treatment are described. When making Seaweed Extract 2, it is recommended that ethanol be used as an aromatic solvent because the aromatic components are lost, but if used at a high concentration, it is necessary to remove these solvents after 1L of extraction is completed. The aroma is lost along with it. If the raw material has a foul odor or the raw material processing conditions have caused a foul odor,
Butyric acid etc? When used together, the removal process is necessary, but in other cases, the aroma that has been painstakingly extracted will be lost together with the ethanol during the evaporation process. This is meaningless since the process becomes complicated even if the aroma components are extracted, and expensive fractional distillation equipment is required to recover the aroma components. Therefore, if ethanol or the like is used, it should be used as a preservative, usually at a concentration of 9 to 1 * % or less. For example, 9th
Chi's ↓ Rina Taka#j? , when the amount of water is low, reduce the amount of water added for extraction to make a highly concentrated extraction 'ik, and dilute it to an appropriate degree? Just take a lecture. However, is ethanol a complementary trap fish odor component? Be careful when extracting as it strengthens the water. In addition, the concentration of ethanol remaining in the product is 5% or less, 3~IV/
V Steamed rice cake is appropriate. However, isoproha and nol are % salt @ degree after Tsukudade? Can it be removed by flotation and separation by increasing the height? The inventor has confirmed that 9. It is a 1st grade product that can be used at high concentrations.

=10= Also, acidic extraction method? For example, commercially available kelp from Kushiro Atsuba and Hidaka uses monophosphoric acid or citric acid.

Oxyacids such as malic acid, monotaric acid, lactic acid, etc. or ethyl acids?
Contains fruit juice or υ belongings? When used, it is most preferable because the swelling degree of the shell body is higher than that of other acids, and minerals, as well as some acidic polyesters and flavor components, can be extracted even with the low-1 at the a and 5 positions. Other organic acids, such as fumaric acid and acetic acid, start to be extracted at pH 8 to 4, for example, when Hidaka kelp 100fK is used at a concentration of about 2 to 32. still,
In the case of BrR extraction, acetic acid volatilizes during the concentration operation, so care must be taken to adjust the PL, and the acid-stimulating odor may be mistaken as a putrid odor in the food used, so care must be taken.

Also, during acidic extraction, does the combined use of sugars such as glucose, cis-glucose, and maltitol, and polyhydric alcohols such as sorbitol increase the extraction effect? Even if it remains in the extract, it has the effect of improving bitterness and acidic taste, so it is an effective means for producing sauces. This improving effect is also effective when added to the extract or slurry after extraction. When treating with kyuraic acid or an acid and a shield, the metal ion Φ rate agent is added in an amount of O16 to 1.5 gram equivalents (usually 4 to 9 gram equivalents are used) to one edge of the raw material. It is possible to obtain a slurry that has been broken up into several pieces, and it is also easier to suppress the noise generated by off-flavors.The fact that there is less acid added means that the amount of alkali as a neutralizing agent is also less, and sauces with low sodium content can be obtained. Therefore, the amount of seaweed sauce used can be further increased, and it can also be used as a beverage.

Regarding the acid treatment, the most economical method of the present application is 0.1 to 4 gram equivalents, preferably 0.1 to 4 g equivalent per groove bar powder IKtK of not more than 100 meshes (under m), preferably not more than 200 meshes.
Mixed powder (when water is added and made into a slurry, increase the amount when adding ≠ 5 or more alkaline substances, such as amino acids and alkaline groups such as alanine and lysine, etc.) in an amount of 3 to 3 grams. Powder mixed to give 2.5) as a base for all sauces, and sprinkled directly onto foods such as natto, it has the same effect as liquid sauce; The same effect can be obtained by stirring and using it as a liquid sauce.Especially with polymerized phosphoric acid,
It is preferable to enhance the pie moisturizing effect by adding oxyacid or oxyacid and sugar and/or alcohol.

In alkaline treatment, alkali metal or alkaline earth gold M
A hydroxide such as anthonia or a salt with a weak acid is used, but from the point of view of flavor, sodium and potassium hydroxide are mainly used, and other alkaline earth metals, ammonia, etc. are used supplementarily. It is desirable to use it.

If the seaweed extract or seaweed atomized eyelid obtained by the above method is other than -12, 5 to 5, it is sterilized or unsterilized with 1 mineral acid such as hydrochloric acid, sulfuric acid, phosphoric acid, vinegar, fumaric acid, oxyacid. , adipic acid, etc., or all the substances containing chloric acid, (
Or add sugar and lactic acid bacteria to make lactic acid? If the pH is too low, adjust the pH to 5 by adding hydroxides of alkali metals or alkaline earth metals or salts with weak acids. pi+2. ．． 5
~5.0. Preferably, the algae source has a pI' (3 to 4.6).

Some of the red glands and ligaments contain acidic polysaccharides with a degree of 0, 4 to 0.
．． It often gels at temperatures above 61°C, but it can be made into a seaweed sauce by stirring and cooling, or by crushing the gelled product, or by adding it as a solution at 40 to 60°C, and gelling after cooling. It can be used in the same way as gelatin sauce. Alternatively, it can be depolymerized and used as a sauce. Also, many brown algae have good taste, so they should be used in combination with red algae.
You can change the sauce to have a smoother texture that better suits your taste. Also, is it a gelling agent for brown algae alone? After mixing and gelatinizing, the texture is crushed as ＼pH 2,5~5. It can be changed. In addition, stringiness can be improved by adding gelatinized amylopectin (gelatinized product of waxy rice and waxy corn @Ik).In addition, agar, alginic acid, carrageenan,
There is also a method of enhancing the image of algae foods by mixing small molded articles or naked swollen crushed pieces of pectin or substances containing these substances.

The extract or slurry obtained above (including paste v)
ltz, so(Di\mata n spirulina (8pirulff)
ina l a/l/ sC1 subi, l) (Arthr
ospira l, Anabena 1
Indigo plants such as Aphanatheae
), mil (Cadfum l), chlorella (Chl
orellm 1st class oas, m algae w(&cillar
fophyceae), perilla, parsley, or their melts, extracts, eggs, milk, cheese, whey, chemical seasonings, sugars, polyhydric alcohols.

Ethanol, animal extract, mother of vinegar extract, blood meal.

Add plasma, linseed oil, miso, protein hydrolyzate, cyclodextrino, fragrance, spices, and sour fruit juice, dilute or reduce to desired viscosity, and use acidulant if the liquid consistency is other than 5 to 2.5. Or add acidic fruit juice, plum vinegar, etc. or alkaline substances.
l-! ! 14 servings, -25 to 5 preferably -3 to 4.6
Obtain the source or source material that retains the Among the above,
Indigo species, green algae, parsley.

Spinach, blood meal, and perilla give a beautiful color tone even when added at 0.5% by weight to the dry raw material algae, and are also added to indigo grains, green locus, sugars, polyhydric alcohols, animal extracts, #mother extract, mirin, The most effective effects of the addition of oil and plasma were on blue-green algae and green algae.

Invention? By implementation, natto, ljA@, tokoroten, s? Shirin, tofu, kamaboko, hanpen.

It can be used as a sauce for whitebait etc., making use of the flavor of algae and being less harmful to sodium, and can be used on a daily basis.It can also be used as a dressing for meat dishes that do not stick well, or as a dressing with a low refined oil content for vegetables, etc., such as coleslaw sauce or saufrost sauce. It is used in the same way as ketchup and mayonnaise, and also used for shiratama, mochi, sweet potato,
It can be used as a refreshing sauce for capocha, sandwiches, crackers, etc. In addition, health foods that can be used regularly can be obtained.

Moreover, by making this source health drink with less salty taste and astringent odor, it is possible to obtain a long-lasting pharmacological effect.

Example 1゜Citric acid 2! To 750 wt of the solution contained in M', 100 ft of Hidaka kelp powder was immersed in 1 liquid, and 800 t of a water bath solution containing 8 t of caustic soda and 4 t of sodium hexametaphosphate dissolved in it were added, and the kelp was mixed as illustrated in Figure 1. The entire tissue swells and becomes atomized (cells exist separately), and sugar 302. Ribotide 11. 500ml of water containing 15fk of sodium glumisanate was added to obtain a slurry.

Hydrochloric acid was added to this slurry to adjust the pH to 6.5 at 80°C.
Sterilized for 0 minutes. This sura')- was divided into 200f each and %pI (a5 and further sterilized citric acid were added to give ≠5.5, 5.0, 4.6, 4.3, 4.0, respectively.
, adjust to 3.5°, 3.0, 2.5, and make all the algae sauce. In addition, 100ft of Hidaka kelp is used as a standard sample.
Extracted in 2,200 wLt of water at -70 to 80°C for 20 minutes, and using the 7'jF solution as a control, five judges repeatedly judged the following items four times.9. In addition, in order to check the seasoning value of the sample and the seaweed sauce sample, 25
Flavored natto mixed at a ratio of t? Using.

The inspection items are a moving sensation with a secret, a kelp flavor, a pungent taste other than sourness, and glue A (no O mark, no O mark).

Good flavor (4th grade or good O mark, unacceptable × mark), pungent taste (original
◎ mark the number of answers for a total of 17 times or more for O marks (marked, none ○ mark),
All results are marked with an ○ for 15 or more times, and an x for all 15 or less times.
They are displayed together in 1.

From the above experiment, the kelp sauce adjusted to have a seasoning value of 15 to 2.5 μm has less nigga taste, starch odor, and some fish A7-like rawness than simple extracted kelp soup, and has a marine flavor. Is it worth it to come out and use it? It was shown that it is equipped. In addition, when sand M was added to the samples of 2.5 and 3.0 in the flavor test, the evaluation of flavor and pungent taste improved, indicating that the stimulation was too strong, and in the case of Table 1, it was not possible. It seems that the verdict has been reached. Also, adipic acid instead of citric acid.

Almost the same results were obtained when 7 was used for fumaric acid, malic acid, milk, and salt. For those using M acid, PH4.0
There was a comment that it smelled like dit. This was found to be acceptable and acceptable when used in coleslaw sauce.

,t! Adjust the pH to 45 with acid 17- Soy sauce for seasoning? When kneaded and used as hiyayakko (tofu) and hiyamugi (chilled tofu), it was found that it was well added to tofu or tofu and turned into a sauce rich in kelp flavor.In addition, konbuke root was used as a raw material. Similar results were shown in the following cases.

Example 2 100 tons of Hidaka kelp made in the same manner as in Example 1 and sterilized at 8oC for 10 minutes.
Separated and dried kelp 25 noips Spirulina Cordica
Manufactured by Dainippon Ink 1 (10,125j'.

0.25 I O, 59I dried kelp tojio h0.5
, 1.2% by weight), kneaded, added citric acid...5.0, 4.0, 15, 0.2
5 and compared with kelp stock extracted with water at 70-80℃, the bitter taste disappeared, tsμm3
, 2.5 also had a reduced acidic taste, and the one containing 2.5 spirulina had a mild taste, but had a strong 4b green to 11r green color, and was highly effective as an improver for sour seasonings.几. In addition, it was found that a sauce of -3.5 to which 0.3 t of sig sugar ester was added can be used as a sauce for frying pork belly in oil, and can be used as a sauce that coats the meat and gives it a smooth texture. . The same was true for the lecithin-soaked product.

Example 1 709 commercially available wakame buds were cut into small pieces and then heated to 60 to 70°C.
1,500 ml of kelp extract liquid extracted with water was immersed in it,
Extraction was carried out at 5°C for 20 hours. The obtained extract was precipitated with 50% alcohol, and a viscous layer containing sulfate was detected. Is it an enemy of excess because it contains, and is it superior due to eccentric sedimentation? #? To this liquid, add sweetener (- and stevioside 0.1?, sand 10F, chemical seasoning 10F, salt 15F, potassium chloride 1
0F'& add mixed and dissolved friend. Is the liquid viscous? Also, the flavorful seasoning liquid has been changed to a relatively transparent kelp with a percentage ratio of 5.6◇
Add acetic acid r to this solution to make two acidic dressings of μ(5, 0, 3, 8, and 3.0). Divide this dressing into equal parts, leave one part as it is, and add 2ft of spirulina to the shallow part. The mixture was homogenized and six types of dressings were prepared.

The spirulina mixture had a green color (-5 had a strong blue-green color) and a mild taste. μ15 acidic seasoning containing spirulina is tofu.

It is beautiful as a menkake sauce for boiled Shuhiro, and is usually served with Shifu.
Ga? It was suitable for delicious dishes to be eaten over. Also, ≠1
8. I have a preference for dressings with a pH of 3.0, but I prefer a homogeneous mixture of spirulina when mixed with the peel of yuzu, lemon, etc., and mulberry, and it adheres well when placed in a saucepan and is lightly salted. That's a good ftp source. When used over vegetable salad, it adhered better to vegetables than ordinary salad dressing and was rated as delicious.Example 4: Blanched raw red algae Red Tochaca 1002, 200F of boiled deoxygenated water and an apple. Acid 3f? Tochaka made by adding f and acid treatment, then draining the malic acid water? Grind it in a backyard mixer with 500cc of water, adjust the pH to 7.0 with 1N caustic sauce, remove the bubbles, and put it in a beaker at 90°C.
Hold for 0 minutes to make a slurry and make milk whey 202. sugar 2
Add 0t* Stevioside 1t, chemical seasonings O, ozt, salt 1f, lemon flavor 11'Mk, stir and cool, hang to thicken, drain first, 9 o'clock apple plate waste water, ascorbine fR 1t.

Mix homogeneously with red plum vinegar and cool sweet dressing at 5℃ 2
Had made. -I failed at 3.9. Make a sweet dressing for the green tochaca in the same way, and add 4 ounces of spirulina powder.
f'f Evenly mixed. When we conducted a sensory test using shiratama and white bread, we found that a melon-like aroma was added, especially -
There was no leftover food, and it was found to be palatable as a green melon-style traditional algae sauce. Also, if you use chlorella powder instead of spirulina, it will have a tea-like aroma.

It was confirmed that it is palatable as a green tea sauce.

Example 5゜Citric [4F, malic acid 3t, ascorbic acid 0.5
f, ether alcohol l! 5dft dissolved water 500c
cK, fc, root kelp, cut into small pieces, was placed in a warehouse at 100F and soaked overnight in a cold room at 5°C, shut off from air, and then the kelp was separated.The resulting viscosity was 19.

Moreover, almost no increase in the number of bacteria was observed during the extraction process. This was homogeneously mixed with 1V of crushed kabosu skin and 15ft of spirulina to obtain a green acidic sauce. This was placed in a container containing 18 silkworms and frozen. After freezing, I took out this whole piece (approximately 13 f.) and tasted it. It was like a kelp with a fruity aroma and 9 aromas, but I found it to be a health food with a lighter and milder taste. Ta. Also, the frozen sauce that was put on about 20 tons of milas (small fish) and completely thawed had a nice color, and it was like grated daikon radish and vinegar soy sauce? 〇Example: 300 pieces of sieved root kelp powder 509, Z5 citric acid fine powder, lt malic acid value powder, sugar 1f, asbalterm (sweetener 10.olF, Gluta l' [fine powder I
f, Mochito Seven Rokorokoshi Jt Powder St, Dried Chicken Egg Powder 1
Mix 02 and make konbu sauce of 55.51f. Add 30tf of water at 50°C to this 5f and stir occasionally for 10 minutes to obtain a viscous liquid of -&6. Is this 501 natto?
where it was mixed.

It turned out to be a slimy natto sauce with a rich kelp flavor, low salt content, rich flavor, and good stringiness. Also, I sprinkled this kelp sauce base 5 on 50 tons of natto and mixed it and after 10 minutes I tasted it and found that it was a health food that had a rich kelp taste and flavor and could be used regularly. .

Example 7゜Laus kelp 50F under a 200 mesh sieve and decolorized Ogonori 501. under a 30 mesh sieve. Spirulina 22, Quen #
5 P, malic acid 2P', powdered ice candy 202, stevioside 0.02t, glutamic acid fine powder 1t, salt 3f
, Qi Add 300v of boiling water to this 501, mix with occasional stirring for 10 minutes, cool in a refrigerator at 5°C for 3 hours, then crush in a mixer to create a rich sauce with a %pi'i of 3.7. Obtained. I used this as a sauce to make coleslaw with ham, onions, cabbage, and lemon zest cut into thin strips, and then I made all the sandwiches. Compared to the one that uses all mayonnaise sauce, it is crispy and there is no liquid flow, making it a new type of sandwich. Obtained.

Also, after considering the amount of salt added, the water hydration ratio was 30.
When doubled, 12x sodium is enough to adjust the taste of the Mizosen sauce base, and even if you add more than that, it will spoil the flavor. Normally, 4 to 10% by weight is sufficient, and even if the sodium content is low, the flavor is strong, so for example, when water is added 10 times, 3 tons of sodium in the base of the sauce is sufficient. 300 tons of boiling water at 50F
Add the ham, stirring occasionally and when the temperature reaches 50°C.

Cut onion, cabbage, boiled egg, and lemon peel into thin strips, mix, cool at 5℃ for 3 hours, and make coleslaw. I made it, sliced it, and made sandwiches. In this case, there was a mold that was easy to mold without any flow of sap.

Example& 20t sugar, 1f Asvalterm, 0.6F salt.

Whey powder 10f, Ribotide 0.3t, Spirulina 1
09, a mixture of 6 t of water-soluble pregelatinized waxy corn starch was stirred and added to 100 g of water, 202 g of citric acid, and apple #
Adjust the temperature to -4.2K with a 100-water bath solution containing R10rli and prepare a sauce for making raisins. Made nine. When I used it in place of syrup for shaved ice, I loved the sauce, which was a combination of fruit and seaweed flavors without adding any flavorings, and was delicious and delicious. I also made a similar sauce using chlorella instead of spirulina.
You can get a delicious sauce with a green tea flavor, a unique green sauce, and a smooth taste.

Also, frozen dessert using two types of sauce? I was excited to see the prototype frozen dessert.

[Brief explanation of the drawing]

Figure 1 is a micrograph of a biological (seaweed) slurry.

Claims (1)

[Scope of Claims] 1. The algae extract or algae micronized liquid has a pH of 2.
An algae sauce or material thereof having a rating of 5 to 5.0 and having no starch odor. 2. Spirulina, Arthrospira (A
rthrospira), Anabena
Blue-green algae such as Blue Algae or APhanatheae, Chlorella
Green algae such as lla), colored vegetables such as shiso and parsley, or
The algae source or its material according to claim 1, which contains the melted product or extract thereof.