JPS63301778A - Method for deodorizing and utilizing seaweeds - Google Patents

Abstract

PURPOSE:To prevent lowering of quality by reversion flavor, by deodorizing Cyanophyceae or chlorella in contact with hot water, deactivating an enzyme and then processing the Cyanophyceae or chlorella to a food. CONSTITUTION:Cyanophyceae (e.g. Arthrospira) or chlorella is suspended in water having 55 deg.C - boiling point, stirred for 1-60min to deodorize and simultaneously an enzyme is deactivated and then as necessary a reducing agent such as ascorbic acid or vitamin E is added thereto to process the Cyanophyceae or chlorella to a food.

Description

Detailed Description of the Invention The present invention removes the special odor that is unpleasant when using algae or chlorella, which is said to be effective against adult diseases, as food, and further prevents the deterioration of quality due to returning odor. , intended for use as food.

Conventionally, spirulina (5piru-1), a type of blue-green algae,
When processing chlorella (ina) and chlorella into food, there is a special odor that is unpleasant, and it is difficult to remove this odor after processing into food. there were.

Originally, spirulina or chlorella was used primarily as a tablet for its pharmacological effects to prevent adult diseases, and its extract was used as a food product to promote the growth of lactic acid bacteria. The main reason for this is that when added to food and processed, it gives off a scent that is objectionable to food, making it unsuitable as food.

As a result of various studies to solve the above-mentioned drawbacks, the four unidentified people decided to contact blue-green algae or chlorella with hot water of 55 degrees Celsius or higher to deodorize it, deactivate the enzymes, and then process it into food. We have discovered a method of using algae for deodorization, which is characterized by this, and have completed the present invention.

The present invention will be explained in more detail.

Arthrospira (Ar-th) is called blue-green algae.
roapira), Anabena,
Suizenjino 1) (Aphanateae) 'r
Hiro'$A'), Konochu, 1 for mass-produced items.
There is Arthrospira (also known as Spirulina).

Chlorella is also produced, and it is desired to expand the use of these algae, which are expected to have pharmacological effects, in foods. Furthermore, it has been confirmed that a type of algae belonging to Arthrospira is cultured in a medium containing potash iodo, and iodine is contained within the algae, so it is desirable to use such spirulina and chlorella in the future.

By suspending and stirring the above-mentioned algae in water with a temperature of 55° C. to boiling point, the peculiar odor contained in the algae volatilizes and becomes very weak, so that even when processed into food, the peculiar odor is not felt immediately. However, during storage, the peculiar odor occurs again (returning odor). In order to prevent this return of flavor, it is sufficient to heat the food for 1 to 60 minutes in water with a boiling point of 55°C or higher.By maintaining this high temperature, oxidizing enzymes are deactivated and the return of flavor in processed foods can be prevented. .During this deodorization, it is suspended in a small amount of cold water and heated to deodorize, and then a slightly alkaline aqueous solution such as sodium citrate is used to easily deodorize (and also to prevent odor from returning) in a short time. It is also useful to add reducing agents such as ascorbic acid and vitamin E during food processing.

It should be noted that spirulina has a melon-like aroma at pH 3 to 5, especially around 4, does not lose its green color as long as chlorophyll is fixed within the algae, and does not lose its green color when deodorized for a short time at temperatures below 85℃. Since a considerable amount of the blue color of phycocyanin remains, the green color can be further emphasized in systems that exhibit a yellow color, such as those containing boflavin pigments. In addition, when deodorizing is performed under conditions that leave a blue color, addition of a reducing agent as described above becomes an essential requirement.

By carrying out the present invention, food processing that involves the contamination of opaque suspensions, such as kelp dressings containing thickeners, konjac-like kelp molded products (kelp jelly), and ground melon (hereinafter referred to as the blank), can be processed as an aggregate. When molded, the characteristics of a multi-method food can be obtained.

Example 1 ■ Soft plum meat cut from umeboshi, or ■ Umeboshi paste (PH3,
8) @Sea urchin egg paste was taken out as a small lump and was dropped as a water-soluble viscous substance onto sodium alginate powder and rotated to adhere the grains and form a ball.

■Although it had a strong sour taste, it had a smooth coating attached to it. For (①), water was sprayed, and when the surface became glossy due to the dissolution of sodium alginate, it was poured into a calcium chloride solution to obtain a molded coating. Items (1) and (2) were poured into a sodium alginate aqueous solution, taken out, drained of excess liquid, and poured into a calcium lactate aqueous solution to obtain a molded coating. All of the molded coatings have a transparent coating, allowing the contents to be seen, and have a more authentic taste and texture than those made by mixing with ordinary sodium alginate and gelling at °C, and the crisp texture of the coating is also preferable. Mareta.

In addition, plate crystals obtained in the same manner as in (2) by coating the surface with sodium alginate were suitable for sandwiches.

Example 2. 'Ripe sweet peaches are cut into 10 cubes, coated with fine carrageenan powder, and when the surface becomes glossy in a humid environment at 40-50°C, placed in a sugar solution containing calcium chloride and potassium chloride at room temperature. Contact was made to obtain a molded coating.

Claims (1)

[Claims] A method for deodorizing algae, which comprises contacting blue-green algae or Chlorella with hot water of 55° C. or higher to deodorize the algae, deactivating enzymes, and then processing the algae into food.