JPS63167768A - Novel sea tangle food and production thereof - Google Patents

Abstract

PURPOSE:To produce a sheetlike sea tangle food having taste and sense of eating beyond conventional concepts of sea tangle, by finely cutting raw algae of sea tangle, seasoning the raw algae and treating the seasoned raw algae in the extruder. CONSTITUTION:Raw algae are finely cut to about 1-2cm size and boiled down with a seasoning solution at about 60-95 deg.C for about 5-6hr. Small pieces of the seasoned raw algae are milled or preferably simultaneously passed through a mincer, formed into a raw noodle form and then extruded through an extruder. The resultant pasty extrudate is subsequently extended into a sheetlike form in a rolling and the obtained sheet, if necessary, is then cut to a suitable size and then dried to provide about 2-3% moisture content.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Application of the Invention) The present invention relates to a novel sheet-shaped food mainly composed of kelp and a method for producing the same.

(Background) Kelp is a member of the brown algae, Laminaceae family, Laminaria genus (G, La+5i
-nalia) is a general term for more than 20 species of seaweed belonging to other genera, especially L.
ca), Lysilicon (L, japonica var)
, ochotensis), Mitsuishi kelp (L
, anguSutata) and Nagakonbu (L, ang
U-sutata var, longissima) are the most commonly used.

The history of edible kelp in Japan is long, with records dating back to the early part of the century, and it has been used in large quantities for the preparation of soup stock, side dishes, pickles, tsukudani, confectionery, and beverages. There is.

(Prior art) However, in any case, the kelp products that are sold today, with the exception of kelp candy, kelp tea, etc., are made by cutting kelp as is, so it is inevitable that the kelp's unique size and Limited by thickness. Moreover, its texture is also dominated by the texture of natural products, and does not necessarily match the current taste for diversity. In addition, since the width and thickness of raw algae vary, the parts that can be used to obtain high-quality products such as salt-blown kelp are limited, and the cost of dried kelp products increases significantly. Incidentally, the high-quality flavored kelp tsukudani that is currently in use is made from dried kelp (raw algae; moisture content: 17%, thickness: 0.1~15%).
mm, rj]l ~40cm, length 20~150 am
), select a good product with rj]2Qcm or more, and after cutting and removing the asymmetrical parts on both sides and the top and bottom, for example, 2.9 x 2
．． After cutting into rectangular pieces of about 5εm, sorting the wyJ pieces by specific gravity to select ones with a certain thickness, cut them into pieces with a seasoning liquid of 50~
Boil at 95°C for 5 to 6 hours. At the end, the moisture content is 20
It is manufactured by drying until it becomes ~30%. Therefore, the yield of kelp used as a product is very low, and the yield of both products with a thickness of about 2 to 3.5 vats is only 50 to 60% of the original algae at most.

(Objective of the Invention) In view of the above circumstances, the present invention is capable of obtaining any size and thickness without being limited by the size and thickness of raw material kelp, and moreover, exceeds the conventional concept of kelp. A new sheet-shaped kelp that allows you to create different flavors and textures! The whole purpose is to obtain IJ products.

The present invention further aims to provide an economical method of processing kelp that does not produce scraps, scraps, and allows full utilization of cutting waste for processing for other purposes.

(Means for Achieving the Object) In order to achieve the above object, the present invention provides a novel kelp food in the form of a sheet consisting mainly of seasoned kelp fragments, and a new kelp food prepared by cutting the original kelp algae into small pieces. It is characterized in that it is produced by flavoring it like a seasoning, then collecting it, extruding it with an extruder, then pressing it with a roll, and then drying it. Below, various requirements that constitute the invention will be explained.

The kelp food according to the present invention is made by reconstituting natural kelp tissue using polysaccharides such as alginic acid and laminarin contained in kelp itself as a binding agent, so there are no restrictions on thickness, width, and length. It can be freely varied from thin objects with a thickness of 0.5 m or less to thick objects of 15 mm or more, and from small objects of about 10 cm to wide objects of 1 m in width. I can do it. Moreover, its bulk density can be freely changed from hard to soft depending on the desired texture. Unlike conventional flavored kelp, the sheet-shaped kelp food of the present invention can freely change the plasticity of the kelp dough, so it can be used for, for example, raisins, plums, figs, apricots, jujubes, dried fruits such as dried persimmons, shrimp, shiitake mushrooms, and matsutake mushrooms. , bonito, miso, meat and other ingredients, Japanese pepper, plum extract, ginger, Japanese ginger, yuzu, sudachi, Japanese parsley,
Flavoring agents such as chili peppers, chili peppers, and powdered cheese can be freely added to the product, making it possible to create novel foods that are very different from conventional kelp products. In addition,
The kelp food of the present invention can be formed into a sheet of any size, so it can be formed thinly into the size of sushi seaweed, making it extremely delicious as a sushi roll, or it can be made into a snack. You can get something delicious, and if you make it look like a delicacy by sandwiching cheese or sea urchin eggs between two pieces of kelp food, you can also get something unusual for sake photography.

In order to produce the food of the present invention, first, after cutting the original algae into pieces, NL:
Remove foreign substances by cutting. At this time, the entire raw algae may be used, or the remaining scraps after removing the good quality parts may be used. The size of the finely cut pieces is approximately 1 to 2 cm. It is.

Next, the above thin slices were heated with a seasoning solution at 60-95°C for 5 minutes.
Simmer for ~6 hours. The seasoning liquid is mainly soy sauce, followed by miso, moromi, sugar, and vinegar.

Use a mixture of bonito stock and chemical seasonings.

After that, this infusion is crushed, but later dried fruits, ingredients, etc.
Considering the operation of blending flavor materials, drying efficiency, etc., it is desirable to use a mincer and simultaneously crush the skin and extrude it into somen-like noodles with a diameter of 1 to 1.5 dia from the orifice of the mincer. at a temperature of about 50 to 70℃, moisture 3
Dry until it becomes about 0-35%.

The above dried product is then mixed with dried fruits, ingredients, flavorings, etc. while heating, and then further mixed with an emulsifier while heating to 40 to 50"0, and simultaneously dried to a moisture content of 20% or less. This emulsifier is not absolutely necessary, but its presence reduces the adhesion to the teeth when chewing.The emulsifier used here can be any edible emulsifier, but generally higher fatty acid monoglycerides, Propylene glycol higher fatty acid ester, sorbitan higher fatty acid ester,
Lecithin, low HLB sucrose fatty acid ester, or polyglycerin higher fatty acid ester, etc., which tend to be hydrophobic are preferable, and the amount added is 0.5 to 1% based on the dry mixture.
That's about it.

As mentioned above, the mixture of somen-shaped kelp extrudates, dried fruit, ingredients, flavoring agent, and emulsifier is then extruded using an extruder.There are two types of extruders: single-screw and twin-screw, but they are highly efficient. A biaxial type extruder is preferable since it also has excellent tissue forming ability.As a two-wheel type extruder, a pole screw type extruder that rotates in different directions is suitable. The introduction pressure of the raw material is 5 to 20 kg/c112, especially 10 kg/c112
Around cm2 is appropriate.

The obtained paste-like extruded material is applied to a pressure roll and spread into a sheet. The obtained sheet is cut to an appropriate size as required, and then dried to a moisture content of 2 to 3% to form a product. It is preferable that the compression roll is multi-stage, and initially 20
It is preferable to gradually reduce the pressurization from about kg/cm2 to about 2 kg/Cl112.

(Function) The sheet-like kelp product of the present invention is an isotropic, uniform sheet-like product in which kelp tissue pieces, ingredients, and other additives are reconstituted through an extruder. This product is a novel food with excellent texture and flavor, which harmonizes the texture and flavor of dried fruits, ingredients, flavorings, etc. with the original taste of kelp. In addition, the size and thickness can be adjusted as desired, there is almost no loss in manufacturing, and the cutting waste produced as a by-product during the manufacturing of conventional processed products can be used as is, so it has great industrial advantages.

(Examples) Hereinafter, embodiments of the invention will be described with reference to Examples, but the examples are for illustration purposes only and are not intended to limit the two invention ideas.

Example 1 (1) Cut one or more of Macombu, Risiliconbu, Mitsuishikonbu, or Nagakonbu into 2 to 3 square pieces (if more than one type is used, the chopped pieces are further mixed).

・Poly salt: 1%, sugar: 3%, sodium inosinate: 0.
001%1 vinegar 0.01%, monosodium glutamate O
In a seasoning solution containing 1% OO and 95.988% wood, 10 kg of finely sliced kelp from step (1) is heated and boiled for 5 hours in a double boiler at a liquid temperature of 5.0 to 95°C for 5 hours with gentle stirring.

■ 30 kg of raisins, 50 g of lecithin, and 50 g of sorbitan higher fatty acid ester are added to the intermediate product 20 boiled in step (2), and stirred and mixed for 3 hours.

(2) The intermediate product mixed in step (2) is passed through an extruder and then rolled to a thickness of 2 to 3 inches.

After the rolling process, the intermediate product is cut into a desired shape (for example, 3 mm thick x 5 cm long x @1 cm).

Φ Process: The intermediate product after boiling and cutting is heated to a temperature of 90~
When dried with hot air at 120°C until the moisture content is 12%, a raisin-flavored kelp snack product is obtained.

Example 2 ■ Intermediate product 2 after going through steps ■ and (■) in Example 1
Add 5 kg of water and 500 g of dried shrimp powder (3% moisture, size 2-3 intestinal layer) to 0 kg, and stir and mix for 1 hour.

(2) The mixed intermediate product in step (2) is extruded through the nozzle of a mincer, formed into somen noodles, and dried with warm air at 40 to 60°C to a moisture content of 30 to 32%.

■ The intermediate product that has been dried in Step I is extruded with an extruder, then rolled with a pressure roll to a thickness of 2 to 3 mm.
■ A sheet-like intermediate product.

■ The intermediate product that has been rolled in step (■) is cut into squares of 3 cm on each side using a cutter.

The intermediate product obtained in the drawing process ・■ is heated to 100~J20'C
After drying with hot air until it has reduced to 12%, it becomes shrimp-flavored konbusuna (see 1).

Example 3 ■ Thin one or more of Macomb, Risiliconbu, Mitsuishikonbu, or Nagakonbu into 2-3 mm squares (J)
If there are multiple types, mix each shredded item further. ).

? ) Food jll 1.2%, sugar 3%, sodium inosinate 0.001%, vinegar 0.02%, sodium guanylate 0001%, starch syrup 0.8%, powdered yeast 0.01%
In a seasoning liquid with a composition of 0.4% and 0.4% water, the shredded kombu lok obtained in step
Incubate at 95℃ for 13 hours.

・3) 1 ift product 20 completed process/congratulations
kg in advance in 1% saline solution at 95°C for 10 minutes,
3 cooked shredded matsutake mushrooms cut into 1-30 layer sizes
00 kg, add 50 g of lecithin and 45 g of polyglycerin higher fatty acid ester, wait 3 minutes, stir,
Mix.

The d1 product that has passed through 41 T is rolled into two straight sheets, and then rolled into a sheet with a thickness of 2 to 3 sm.

U 4. Cut the rolled notebook into a round shape (for example, a circle with a diameter of 3emφ), ν, and air temperature of 55~
When dried at a temperature of 60°C with lice at a temperature of 5'6'', pine-pine-flavored konbusuna 2bu is produced.

(Effects of the invention + V:) As explained above, the present invention allows for obtaining the desired size and thickness without being restricted by the size and thickness of the raw material kelp, [algae], and in addition, compared to the conventional kelp. To provide a novel sheet-shaped kelp product that can produce tastes and textures that go beyond imagination, and an economical kelp processing method that does not produce lumps and can completely utilize cut scraps for processing for other purposes. By doing so, we can contribute to the development of related industries and the eating habits of the people.

Claims (3)

[Claims] (1) A new sheet-shaped kelp food mainly consisting of flavored kelp fragments. (2) A method for producing a novel kelp food product, which is characterized by slicing raw kelp algae, stirring it with a seasoning liquid to season it, pickling it, extruding it with an extruder, then compressing it with a roll, and then drying it. . (3) The method for producing a novel kelp food according to claim 2, in which seasoned steamed pieces of raw algae are passed through a mincer and formed into somen noodles, and then passed through an extruder.