TW201325466A - Powdered brown alga and use for same - Google Patents

Abstract

The present invention relates to a powdered brown alga that includes a water-soluble algin and an insoluble component, with a ratio by weight of the water-soluble algin to the insoluble component of 1:0.05 to 1:4. The present invention also relates to a suspending agent using the powdered brown alga, a solution containing precipitate particles using the suspending agent, and a suspension method; and a food-product improvement agent using the powdered brown alga, a food product using the food-improvement agent, and a method for manufacturing the food product.

Description

Powder brown algae and its utilization

The present invention relates to a powdered brown alga. Further, the present invention relates to a precipitating agent for preventing the use of powdered brown algae, a solution containing precipitated particles using the above-mentioned precipitation preventing agent, a method for preventing precipitation, a food improving agent using powdered brown algae (especially a flour food improving agent, and a food additive) A gelation improver), a food and a food manufacturing method using the above food improver.

Seaweeds that have been eaten since ancient times are not only eaten and processed by themselves, but are also added to foods other than seaweed for use. For example, people often dry or process seaweed to make powdered seaweed, and add it to "sweet pine", "Miso soup", "soup", "flavoring", "sweet and spicy", "juice", or It is kneaded into "noodles", "bread" and "leisure snacks" and eaten. In this case, the powdered seaweed is often used to impart a better flavor or unique color to the seaweed to the food, or to add the rich mineral components, dietary fiber and functional ingredients (fucoidan, etc.) contained in the seaweed. .

In recent years, the industry has proposed a technique for applying such powdered seaweed to foods other than seaweed for the purpose of improving viscosity stability or improving food texture. For example, the technique of improving the taste of "noodles" (Patent Documents 1 and 2), improving the flexibility of "fans" (Patent Document 3), and improving the texture of "bread" (Patent Documents 1 and 4) Technology, which provides adhesion to "flavored foods" or "flavorings" (Patent Documents 5 and 6), and improves "Hamburg", "Glutinous Rice Balls", "Bavarus", "Cream Cream" Food sense (patent Document 7).

In addition, when seaweed is used for foods or cosmetics other than seaweed in order to impart rich mineral components, dietary fibers, and functional ingredients (fucoidan, etc.) contained in seaweed, there are many cases where it is not appropriate to impart seaweed. Flavor or color. Therefore, regarding seaweed or an extract derived from seaweed, in order to use it for other purposes, techniques for minimizing odor and color have been proposed for food use and cosmetic use. For the use of the food, for example, a seaweed for food addition mainly comprising a dry dried kelp obtained by washing, bleaching and drying the seaweed (PTL 7); and the algae raw material is included at a specific temperature. A heating step of heating for a certain period of time, a method for producing a fucoidan extract characterized by an extraction step of extracting fucoidan with a specific temperature of cold water or warm water (Patent Document 8), and the like. For the purpose of cosmetics, a method for purifying a seaweed extract or the like (Patent Document 9), which is characterized in that the seaweed extract is subjected to activated carbon treatment and cation exchange adsorption treatment.

In addition, there is also a technique for eating seaweed itself, and at the same time trying to reduce the taste of seaweed to make it easier to eat and more popular. For example, the "Wakame powder" which reduces the seaweed flavor by contacting the wakame with the alkali metal salt and the vinasse (Patent Document 10); contacting the seaweed with the tea extract, and then extracting the seaweed and the tea "Deodorization method of seaweed" obtained by separating the seaweed (Patent Document 11); "low-salt, low-odor wakame, kelp, deer, black" obtained by washing edible seaweed with 10% to 54% of aqueous ethanol Seaweed such as kelp and seaweed (Patent Document 12).

On the other hand, there are various techniques for improving and providing consumers with various foods as "delicious", "cheap" or "easy to use" as possible. There are also a lot of practical people. In such a technique for improving food, it is relatively inexpensive and can be easily used, and the user can be easily distinguished according to the purpose, and the food additive is widely used. By applying food additives to foods, foods are modified to make them more "delicious," "cheap," or "easy to use," which is a big advantage for consumers, and the industry is based on this view. There are various food additives for application research in food.

However, in recent years, as people pay more attention to safe foods, consumers sometimes think that food additives (which can be classified into natural substances and approved by actual use results are "existing additives"), and The use of "specified additives" which are recognized as additives for chemical synthetic products and the use of the foods thereof are not good.

For example, wheat is widely used in the world, and the flour itself obtained from wheat is used as a material for direct cooking, and flour is also used or processed in bread, noodles, snacks, mixed powders, buns, and the like. The form of Chengzhi Food (Flour Food) is consumed. Flour food can be seen everywhere, and it can be imagined that its demand is very large. As a food additive currently used in flour foods, microcrystalline cellulose, pectin, sodium alginate, alginic acid ester, carrageenan, cadmium gum, guar gum, and celery gum can be cited.

Further, as another example, attempts have been made to improve the food texture of foods by thickening and gelling foods or a part thereof. The foods obtained by the improvement of the viscosity-increasing gelation are not only jelly-like foods such as jelly or pudding, but also dairy products such as cheese, sausages and other meat products, etc., as a part of the manufacturing process is also viscous. Gelation is known for improving foods such as food texture. As a food additive that helps to increase the viscosity of gelatinization, Examples thereof include microcrystalline cellulose, pectin, sodium alginate, alginic acid ester, carrageenan, cadmium gum, guar gum, and sanxian gum.

Foods that do not use such food additives have the following major problems: they do not exhibit the advantages of food additives, high prices, taste, smell, aroma, appearance, color, poor food taste, taste, smell, aroma, appearance, color The sense of food, etc. vary greatly with time, and it is difficult to process. Therefore, foods that do not use such food additives also have types of raw materials that can be used as foods (for example, wheat varieties for flour foods), types of foods, locations, time of supply, methods of supply, and manufacture. Methods and other issues that are greatly limited.

In order to solve such a problem, a technique in which a "food" having a similar effect is used as a modifier in a food instead of a "food additive" has been proposed. In an attempt to improve the food using "seaweed", for example, in the case of a flour food, there is a technique in which a person who has been solified or washed with water or the like is dried, and added to "bread" to improve the food. Technology of sensation (refer to Patent Documents 1 and 4); the dried hawthorn obtained by washing, bleaching and drying the seaweed, and the dextrin are mixed with the dextrin to prepare the texture and sweetness of the dough. And a technique in which the storage time is improved (refer to Patent Document 7), and a powder obtained by sol-geling and drying the sea ale with water or the like (see Patent Document 1) and directly pulverizing Eucheuma (refer to Patent Document 13). Powders and pastes obtained by directly pulverizing wakame (see Patent Document 14), powders obtained by directly pulverizing wakame and kelp (see Patent Document 15), or powders obtained by directly pulverizing kelp (refer to Patent Document 16) To the technique of improving the sense of food in "noodles".

In addition, as an attempt to improve foods by using "seaweed" and by gelation or the like, for example, there is proposed a technique for decomposing seaweed by microbiological methods, which is excellent in uniformity and suspension/floating property of beverages and foods. "seaweed decomposition product" (see, for example, Patent Documents 17 to 18); a technique of adding a polysaccharide obtained by hot water extraction of Asparagus to a seasoning or a dairy product to improve the texture (for example, see Patent Document 19) In order to obtain the adhesion effect of the edible meats brought by the alginic acid contained in the kelp and the flavor-enhancing effect of the broth, the kimchi liquid containing the broth obtained by the blister-free kelp is immersed in the kelp meat. (For example, refer to Patent Document 20); a technique in which the seaweed in a dry state is subjected to sodium carbonate or slaked lime treatment, and then pulverized by an ultrafine pulverizer and added to a sausage to increase gel strength or texture (for example, refer to Patent Document 21). a technique of adding a condensed phosphate to seaweed which is swollen in water and stirring it, and adding an organic acid, a calcium salt or a milk component to the obtained paste to obtain a edible gel ( For example, refer to Patent Document 22); a technique in which a seaweed immersion liquid is subjected to an enzyme treatment, and then solidified into a gel form by a calcium ion solution (for example, refer to Patent Document 23); a dissolution component of agar-containing seaweed and alginate-containing material A technique for producing a food such as bird's nest by the eluted component of seaweed (for example, refer to Patent Document 24).

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2009-225665

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2007-104959

[Patent Document 3] Japanese Patent Laid-Open Publication No. 2008-271954

[Patent Document 4] Japanese Patent Laid-Open Publication No. 2009-082034

[Patent Document 5] Japanese Patent Laid-Open Publication No. 2001-352937

[Patent Document 6] Japanese Patent Laid-Open Publication No. 2007-300816

[Patent Document 7] Japanese Patent Laid-Open Publication No. 08-000228

[Patent Document 8] Japanese Patent Laid-Open Publication No. 2005-225924

[Patent Document 9] Japanese Patent Laid-Open Publication No. 2005-145983

[Patent Document 10] Japanese Patent Laid-Open Publication No. 2010-110263

[Patent Document 11] Japanese Patent Laid-Open Publication No. 2005-287313

[Patent Document 12] Japanese Patent Laid-Open No. Hei 11-169137

[Patent Document 13] Japanese Patent Laid-Open Publication No. 2010-178713

[Patent Document 14] Japanese Patent Laid-Open Publication No. 2005-095078

[Patent Document 15] Japanese Patent Laid-Open No. Hei 06-284873

[Patent Document 16] Japanese Patent Laid-Open Publication No. 2001-238623

[Patent Document 17] Japanese Patent Laid-Open Publication No. 2008-154538

[Patent Document 18] Japanese Patent Laid-Open Publication No. 2008-187948

[Patent Document 19] Japanese Patent Laid-Open Publication No. 2002-212201

[Patent Document 20] Japanese Patent Laid-Open Publication No. 2003-304835

[Patent Document 21] Japanese Patent Laid-Open Publication No. 2007-268515

[Patent Document 22] Japanese Patent Laid-Open No. 09-271331

[Patent Document 23] Japanese Patent Laid-Open No. Hei 10-004930

[Patent Document 24] Japanese Patent Laid-Open No. Hei 05-336932

As described above, in order to impart minerals, dietary fiber and functional ingredients of seaweed, and to consume seaweed itself, various seaweed treatments have been produced. However, the industry requirements are also easy to use in a wide variety of food and cosmetics and other innovative seaweed treatments. In addition, various seaweed treated products are produced for the purpose of improving the viscosity or the texture of the seaweed, but a more effective precipitation preventing agent and a food improving agent are required.

Further, so far, there has been no attempt at using powder seaweed itself for the purpose of preventing sedimentation, rather than a component of seaweed.

Based on the above background, an object of the present invention is to provide a novel material derived from seaweed which can be safely used in various foods, cosmetics, and the like. Further, it is an object of the present invention to provide a novel precipitation preventing agent and food improving agent which can replace the prior food additive and have a high effect.

In order to solve this problem, the inventors of the present invention have conducted intensive studies to find that it is possible to safely use it as a novel food material derived from seaweed by pulverizing brown algae, washing it with a specific solution, and then dehydrating and drying it. Powder brown algae. The present inventors have further studied and found that the powdered brown algae has a characteristic that the content of the insoluble component is lower than that of the water-soluble alginate component, and if the powder is added to the target solution containing the precipitated particles, the powder is not added. The brown algae can obtain a remarkable precipitation preventing effect as compared with the powder brown algae obtained by only making the brown algae into a dry powder, and it is found that the precipitation preventing effect can be obtained without greatly increasing the viscosity of the target solution.

Further, the inventors of the present invention have found that by using the powdered brown algae, the food texture, texture, volume, taste, and the like of various foods can be better improved than the food additive previously used, thereby completing the present invention. .

That is, the present invention relates to the following.

[1]

A powdered brown algae comprising a water-soluble alginate component and an insoluble component, and the weight ratio of the water-soluble alginate component to the insoluble component is 1:0.05 to 1:4.

[2]

The powdered brown algae according to the above [1], wherein the content of the insoluble component is 5 to 35% by weight.

[3]

The powdered brown algae according to the above [1], wherein the content of the water-soluble alginate component is 10 to 70% by weight.

[4]

The powder brown algae according to the above [1], wherein the weight ratio of the water-soluble alginate component to the insoluble component is 1:0.05 to 1:1.5.

[5]

The powder brown algae according to the above [1], wherein the L value indicating the brightness of the color is 45 or more.

[6]

The powdered brown algae according to the above [5], wherein the L value indicating the brightness of the color is 70 or more.

[7]

The powdered brown algae according to the above [5], wherein the L value indicating the brightness of the color is 72 or more.

[8]

The powdered brown algae according to the above [1], which is obtained by pulverizing, washing and drying brown algae, and the washing is carried out by using a washing solution containing water, an alcohol, a decolorizing agent and an alkali.

[9]

The powdered brown algae according to the above [8], wherein the brown algae belongs to the group of the giant algae family of K. sinensis or the kelp group.

[10]

A precipitation preventing agent containing the powdered brown algae according to any one of the above [1] to [9].

[11]

A precipitating agent containing powdered brown algae obtained by pulverizing, washing and drying brown algae, and the washing is carried out by using a washing solution containing water, an alcohol, a decolorizing agent and an alkali.

[12]

A solution containing precipitated particles, which contains 0.01% by weight to 5.0% by weight of the powdered brown algae according to any one of the above [1] to [9], and has a viscosity of 100 mPa·s or less to prevent precipitation.

[13]

A solution containing precipitated particles according to the above [12], which is a protein-containing beverage.

[14]

A method for preventing precipitation, which comprises any of [1] to [9] as described above The step of adding the powdered brown algae to the solution containing the precipitated particles.

[15]

A food improver comprising the powdered brown algae according to any one of the above [1] to [9].

[16]

The food improving agent according to the above [15], which is a flour food improving agent or a viscosity-increasing gelatinizing agent for foods.

[17]

A foodstuff which is formulated with the food improver of the above [15], and contains 0.01 to 20.0% by weight of the above-mentioned powder brown algae.

[18]

The food of the above [17], which is a flour food, a dairy product, a meat product or a gelled food.

[19]

The food according to the above [17], which is a bread, a noodle, a wheat snack, a wheat mixed powder or a bun.

[20]

The food of the above [17], which is a cream, a snow cream, a cheese, a yoghurt, a sausage, a hamburger, a meatball, a mixed meat, a mixed fish, a jelly, a pudding or a dessert. .

[twenty one]

A method of producing a food comprising the step of formulating a food improver according to the above [15] in a food.

Moreover, the present invention also relates to the following powder brown algae, precipitation inhibitor and sinking A solution of the particles.

[twenty two]

The powder brown algae according to the above [1], wherein the weight ratio of the water-soluble alginate component to the insoluble component is 1:0.05 to 1:1.1.

[twenty three]

The powdered brown algae according to the above [1], wherein the content of the insoluble component is 5 to 30% by weight.

[twenty four]

The powdered brown algae according to the above [1], wherein the content of the insoluble component is 10 to 30% by weight.

[25]

The powdered brown algae according to the above [1], wherein the content of the water-soluble alginate component is 30 to 60% by weight.

[26]

The powder brown algae according to the above [1], wherein the content of the water-soluble alginate component is 40 to 60% by weight.

[27]

The powder brown algae according to the above [5], wherein the L value indicating the brightness of the color is 75 or more.

[28]

The powdered brown algae according to the above [1], wherein the brown algae belongs to the group consisting of Kunbu, Kumbu, K., or A. algae.

[29]

The powder brown algae according to the above [1], wherein the brown algae belongs to the kelp.

[30]

The powdered brown algae according to the above [1], wherein the brown algae belongs to the group of Kumbuco or Kumbuphyllum.

[31]

The powdered brown algae according to the above [1], which contains protein and has a protein content of 15% by weight or less.

[32]

The powdered brown algae according to the above [1], wherein the viscosity of the 1% by weight dispersion is 0.1 to 100 (mPa ‧ s).

[33]

The powdered brown algae according to the above [1], which has an average particle diameter of a sieve passing through a mesh size of 0.05 mm to 0.50 mm.

[34]

The powdered brown algae according to the above [1], which has an average particle diameter of a sieve passing through a mesh size of 0.10 mm to 0.25 mm.

[35]

The powdered brown algae according to the above [1], which has an average particle diameter of a sieve passing through a mesh size of 0.10 mm to 0.15 mm.

[36]

The powdered brown algae according to the above [1], wherein the seaweed taste is reduced.

[37]

The powder brown algae according to the above [8], wherein the alcohol is selected from the group consisting of methanol, ethanol, isopropanol and n-propanol.

[38]

The powder brown algae according to the above [8], wherein the decolorizing agent is sodium hypochlorite.

[39]

A powdered brown algae according to the above [8], wherein the base is sodium carbonate.

[40]

A precipitation preventing agent comprising the powdered brown algae according to any one of the above [1] to [9].

[41]

A solution containing precipitated particles according to the above [12], which is a beverage, a food, a cosmetic or a pharmaceutical.

[42]

The solution containing the precipitated particles according to the above [13], which is a protein-containing beverage, a powdered tea beverage, a beverage added with a precipitating component selected from vegetable juice, fruit juice and dietary fiber, a jelly-added beverage, and a condiment Or sauces.

Further, the present invention relates to the following method for producing a flour food improver, a flour food, and a flour food.

[43]

A flour food improver comprising the powdered brown algae according to any one of the above [1] to [9].

[44]

A flour food product which is formulated with the flour food improver of the above [43], and contains 0.01 to 20.0% by weight of the powder brown algae relative to the powder raw material.

[45]

A flour food product which is formulated with the flour food improver of the above [43], and contains 0.01 to 50.0% by weight of the above-mentioned powder brown algae relative to the flour.

[46]

A method for producing a flour food comprising the steps of formulating a flour food improving agent according to the above [43] into a flour, and after the compounding step, further comprising the step of heating the flour blended with the flour food improving agent.

Further, the present invention also relates to a viscosity-increasing gelatinizing agent for foods, a method for producing foods and foods.

[47]

A viscosity-increasing gelatinization agent for foods, which comprises the powdered brown algae according to any one of the above [1] to [9].

[48]

The viscosity-increasing gelatinizing agent for foods according to the above [47], which is a tackifier, a gelling agent, a stabilizer, a starch adhesive, a food texture improving agent, a physical property improving agent, a shape modifying improver, and a water retention agent. Improver, volume control agent, emulsification control agent, syneresis preventive agent, whey separation preventive agent, heat-resistant agent, thermal shock resistance imparting agent, coagulant, coating agent, softener, dispersant, penetrant, A bubble amount controlling agent, a releasing agent, a releasing agent, an expansion ratio controlling agent, an elastic modifier, a yield improving agent, or a film forming agent.

[49]

A foodstuff which is formulated with the viscosity-increasing gelatin of the food of the above [47], and contains 0.01 to 50.0% by weight of the powder brown algae relative to the water in the food material.

[50]

A gelled food product according to the above [17], which further contains calcium.

[51]

A method for producing a food comprising the step of formulating a viscosity-increasing gelatinizing agent for a food according to the above [47] into a food, and the food is a gelled food, the method further comprising blending a raw material containing calcium to The steps in the food.

According to the present invention, novel powdered brown algae can be provided as a novel material derived from seaweed which can be safely used in various foods, cosmetics, and the like. Moreover, according to the present invention, it is possible to provide a precipitation preventing agent which exhibits an excellent precipitation preventing action and a high safety when the solution containing the precipitated particles is not greatly thickened in the untreated state, and thus can be realized, for example, as a precipitation preventing agent. Precipitation prevention of products in various fields such as beverages, foods, lotions, detergents, and pharmaceuticals, which are emulsified solutions and/or powder-containing solutions.

Hereinafter, the present invention will be described in detail. The following description is based on a representative embodiment of the present invention, but the present invention is not limited to such an embodiment.

The present invention relates to a powdered brown algae, a precipitation preventing agent containing the powdered brown algae, and a food improving agent.

The powdered brown algae of the present invention is derived from a powder of brown algae, which is different from an extract obtained by extracting a specific component from the raw brown algae. The powdered brown algae of the present invention retains most of the components contained in the brown algae, and may also be free from brown algae. Some components may also be those in which the components derived from brown algae are changed to other components. For example, the powdered brown algae of the present invention obtained by the production method of the following Production Example 1 or the like loses part of the components derived from brown algae in the washing step, and some components derived from brown algae change to other components, but remain in brown algae. Most of the ingredients contained.

Examples of the brown algae which are the raw material of the powdered brown algae of the present invention include exophyta, brown algae, spirulina, algae, cyanobacteria, verbena, sphaerotheca, and algae. It is a brown algae of the brown algae class, such as the head of the genus Hymenoptera, the kelp, the cyanobacteria, and the sphagnum.

In the case of using the powdered brown algae of the present invention as a precipitation preventing agent or a food improving agent, the above-mentioned effects are preferably used. Brown algae of the genus Mosquito (Haiyunke, Noodleaceae, etc.), Kleinexus or Fucus sinensis (Hymenoptera, Cervus, S. cerevisiae, etc.). The brown algae that is the raw material is preferably a brown algae belonging to the genus Kumbu (Agarum, Alaria, Alariaceae, Arthrothamnus, and Chorda). Costaria, Cymathaere, Ecklonia, Eckloniopsis, Eisenia, Streptophyllopsis, Kjellmaniella, Laminaria, Pseudo Pseudochorda, Undaria, Macroalgae, etc. or brown algae of the genus Fucus (Hymenoptera, Erigeraceae, Micro-Salmophyllum, Bull's algae, etc.) Jia is a brown algae belonging to the genus Kunbu, Kunming, the genus Klein, or the algae of the genus Corydalis, and more preferably belongs to the genus Kumbu or the kelp Brown algae, especially the brown algae belonging to the family Macroba. For example, as the brown algae to be used as a raw material, it is possible to use a pale black giant seaweed belonging to the genus Macrophyta, a giant seaweed or kelp belonging to the genus Cucurbitaceae, a wakame belonging to the genus Hymenoptera, or an Antarctic bull genus belonging to the genus Bull.

The average particle diameter of the powdered brown algae of the present invention is not particularly limited, and may be a sieve having a sieved pore size of about 2 mm or a sieved pore diameter of 0.02 mm or less as a sieve size of the sieve passing through, depending on the intended use. Preferably, it is 0.05 mm to 0.50 mm, more preferably 0.10 mm to 0.25 mm, for example, 0.10 mm to 0.15 mm. For example, when the precipitation inhibitor or the food improving agent containing the powdered brown algae of the present invention is used in the form of a powder, the effect as a precipitation preventing agent or a food improving agent tends to increase as the particle diameter becomes smaller, but if the particle size is small, When the diameter is too small, the particles are agglomerated with each other, and the effect as a precipitation preventing agent or a food improving agent is lowered. In the case where the precipitation preventing agent or the food improving agent is used after being dispersed in a solution such as water, the particle size of the powdered brown algae is not particularly limited as long as a uniform dispersion liquid can be obtained. The powdered brown algae having the above-mentioned desired average particle diameter can be obtained by passing through a sieve having a desired mesh size.

The powdered brown algae of the present invention has a composition different from that obtained by extracting and purifying a specific component of the raw material brown algae. Further, the powdered brown algae of the present invention has a composition different from that of brown algae which is obtained by directly forming a brown algae directly into a paste by water or the like, solating by water or the like, or washing and drying. .

In one aspect, the powdered brown algae of the present invention contains a water-soluble alginate component and an insoluble component as described in detail below in a specific weight ratio. this invention The weight ratio of the water-soluble alginate component to the insoluble component in the powder brown algae is 1:0.05 to 1:4, and when the powdered brown algae of the present invention is used as a precipitation preventing agent or a food improving agent, the above-mentioned From the viewpoint of the effect, it is preferably from 1:0.05 to 1:1.5, more preferably from 1:0.05 to 1:1.1, still more preferably from 1:0.05 to 1:0.75.

In one aspect, the characteristic composition of the powdered brown algae of the present invention varies depending on the kind of brown algae used as a raw material, and can be confirmed, for example, in particular, by measuring the water-soluble alginate component in the powder brown algae. In the present specification, the water-soluble alginate component means a water-soluble alginate (sodium salt, calcium salt, magnesium salt, etc.) which is converted into a sodium salt.

In the case where the powdered brown algae is used as a precipitation preventing agent or a food improving agent, the water-soluble alginate component of the powdered brown algae of the present invention satisfies the above-described water-soluble alginate component and insolubleness from the viewpoint of sufficiently exerting the effects. The weight ratio of the components is preferably from 10 to 80% by weight, more preferably from 10 to 70% by weight, still more preferably from 30 to 60% by weight, still more preferably from 40 to 60% by weight. The water-soluble alginate component can be measured by the method described in the following Example 2.

In one aspect, the characteristic composition of the powdered brown algae of the present invention varies depending on the kind of brown algae used as a raw material, and can be confirmed, for example, particularly by measuring an insoluble component in the powder brown algae. In the present specification, the insoluble component refers to a component which removes ash, protein, lipid, water, and water-soluble alginate component among the components contained in the powdered brown algae, and more specifically, removes moisture and water solubility as a water-soluble component. Alginate component, water-soluble ash and water-soluble protein, and water-insoluble ash and water as water-insoluble components Insoluble protein and lipid components. The content of the insoluble component in the powdered brown algae can be calculated by subtracting the contents of ash, protein, lipid, water and water-soluble alginate components from the weight of the powdered brown algae by using the method described in Example 2 below. In one aspect, the main component of the insoluble component is insoluble dietary fiber (especially cellulose and hemicellulose).

In the case where the powdered brown algae is used as a precipitation preventing agent or a food improving agent, the insoluble component of the powdered brown algae of the present invention satisfies the above-described water-soluble alginate component and insoluble component from the viewpoint of sufficiently exerting the effects. In the range of the weight ratio, it is preferably 80% by weight or less, more preferably 5 to 35% by weight, still more preferably 5 to 30% by weight.

In one aspect, the characteristic composition of the powdered brown algae of the present invention varies depending on the type of brown algae used as a raw material, and can be confirmed, for example, by measuring the amount of protein in the powder brown algae. The protein in the powder brown algae of the present invention is preferably 15% by weight or less, more preferably 10.5% by weight or less, further preferably 5% by weight or less, and particularly preferably 2% by weight or less. The protein can be measured by the method described in the following Example 2.

In one aspect, the characteristic composition of the powdered brown algae of the present invention can also be judged by confirming whether gelation by calcium occurs after the dispersion is prepared. A representative component of the gelation caused by calcium is sodium alginate. The presence or absence of gelation can be measured by the method described in the following Example 2. The powdered brown algae of the present invention having such characteristics can also be used as a gelling agent for various solutions.

In one aspect, the powdered brown algae of the present invention is added to other beverages and cosmetics by using a precipitation inhibitor containing powdered brown algae or powdered brown algae. In the case of products, daily necessities, pharmaceuticals, etc., in terms of not affecting the color of each product, or in the case of blending a food improver containing powdered brown algae, it does not affect the color of the food. Preferably, the seaweed color is lowered. The degree of reduction in seaweed color can be judged by measuring the L value of the powder of powdered brown algae.

The L value indicates the brightness of the color, expressed as a value from 0 to 100. When the L value is 100, it indicates the brightest state (complete white), and when the L value is 0, it indicates the darkest state (complete black).

The L value of the powder measured in the powder state of the powdered brown algae of the present invention can be measured by the method described in the following Example 2. In one aspect, the L value of the powder of the powdered brown algae of the present invention is preferably 45 or more, more preferably 70 or more, still more preferably 72 or more, still more preferably 75 or more, and still more preferably 80 or more.

In one aspect, the viscosity of the powdered brown algae, especially the 1% by weight dispersion, of the present invention is preferably 0.1 to 1500 (mPa ‧ s), more preferably 1.0 to 1000 (mPa ‧ s), and further preferably 1.0~100 (mPa‧s). The higher the viscosity of the 1% by weight dispersion, the easier the precipitation prevention effect is when the precipitation inhibitor containing powdered brown algae is used. However, if the viscosity is too high, the precipitation inhibitor is easily affected for use in beverages, etc. The tendency of food sense in the case of the situation. Further, the higher the viscosity of the 1% by weight dispersion liquid, the easier the improvement effect is obtained when the food improving agent containing the powdered brown algae is used. However, if the viscosity is too high, the operation at the time of use tends to be deteriorated. As described in the following examples and the like, the viscosity can be measured at a liquid temperature of 20 ° C using a BL type viscometer at a number of revolutions of 60 rpm.

With regard to the powdered brown algae of the present invention, when the powdered brown algae or the precipitation inhibitor containing powdered brown algae is added to other beverages, cosmetics, daily necessities, pharmaceuticals, etc., it does not affect the odor of each product. When the food improving agent containing the powdered brown algae is blended into a food or the like, it is preferable to sufficiently reduce the seaweed taste in terms of not affecting the odor of each product. The so-called seaweed flavor refers to the unique flavor derived from seaweed, such as sea bream. Whether or not the seaweed taste is lowered can be judged by, for example, comparing the powdered brown algae obtained by dry-pulverizing only untreated brown algae and/or brown algae. In one aspect, the powdered brown algae of the present invention preferably has a low content of one or more substances which cause an unpleasant odor.

The powdered brown algae of the present invention can be obtained by pulverizing, washing and drying the brown algae which are raw materials. From the viewpoint of cleaning efficiency, it is preferred to pulverize the brown algae before washing it.

In the pulverization of brown algae, it is preferred to pulverize dry brown algae from the viewpoint of work efficiency. The degree of pulverization is not particularly limited. However, if the degree of pulverization is low and the particles of brown algae are coarse, the brown algae cannot be sufficiently stirred, and the inside of the algae cannot be washed, and the powdered brown algae having a strong seaweed taste and seaweed color remain. On the one hand, if the degree of pulverization is high and the particles are too fine, the particles are fixed to each other. Therefore, as for the degree of pulverization, the mesh size of the sieve passing through the pulverized material is preferably 0.01 mm to 4 mm, more preferably 0.05 mm to 0.45 mm, but is not limited thereto. The pulverization can be carried out by a method known to the manufacturer, for example, by a method such as a honing machine.

The pulverized brown algae are then washed. In the present specification, the term "cleaning" includes cleaning action and/or decolorization. Wash can be used with water, alcohol and off The cleaning solution of the toner is preferably carried out using a cleaning solution containing an alkali.

The alcohol to be used for washing may, for example, be a lower alcohol such as methanol, ethanol, isopropyl alcohol or n-propanol. These may be used singly or in combination of two or more. From the viewpoint of safety and availability, it is preferred to use methanol or ethanol, and more preferably ethanol. The content of the alcohol in the cleaning solution varies depending on the composition of the cleaning solution, and is not particularly limited as long as it can exert the required cleaning/decoloring effect, and can be determined by referring to the following examples and the like. For example, when ethanol is used as the alcohol, an amount of 30 v/v% or more, preferably 35 v/v% or more, for example, 40 to 55 v/v% may be used with respect to the total amount of the cleaning solution.

The decolorizing agent to be used for washing may, for example, be a chlorine bleach such as sodium hypochlorite, an oxygen bleach such as sodium percarbonate, hydrogen peroxide or ozone, or a reducing bleach such as thiourea or sodium disulfite. Among these, sodium hypochlorite or hydrogen peroxide can be used in particular from the viewpoints of availability and safety, and sodium hypochlorite can be more preferably used. The amount of the decolorizing agent to be used varies depending on the type of the cleaning solution or the composition of the cleaning solution, and is not particularly limited as long as it can exert the required cleaning/decoloring effect, and can be determined by referring to the following examples and the like. . For example, in the case of using sodium hypochlorite, it is preferable to use 5 mL to 700 mL of an aqueous solution of sodium hypochlorite having an effective chlorine concentration of 12% or more with respect to the amount of water in the cleaning solution used in the following Example 1. 200 mL~400 mL. When the amount of the decolorizing agent used is small, the seaweed color of the powdered brown algae is not sufficiently lowered.

As the base for washing, an organic alkali metal salt and an inorganic alkali metal can be used. Examples of the salt include sodium citrate, potassium citrate, sodium tartrate, sodium malate, sodium acetate, sodium lactate, sodium succinate, potassium succinate, sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, Sodium phosphate, potassium phosphate, sodium carbonate, sodium hydrogencarbonate, potassium carbonate, sodium hydroxide, potassium hydroxide, and the like. As a preferable example, sodium hydrogencarbonate, sodium carbonate, and potassium carbonate are mentioned, and sodium carbonate is especially preferable. These may be used alone or in combination of two or more. Further, as the base, any form of crystal, hydrate or anhydrate can be used. The amount of the base to be used varies depending on the type thereof or the composition of the cleaning solution, and is not particularly limited as long as it can exert the desired cleaning/decoloring effect, and can be determined by referring to the following examples and the like. For example, in the case of using sodium carbonate, it is preferred to add 1 g to 50 g, more preferably 5 g to 25 g, to the amount of water in the cleaning solution in an amount to be used in the following Example 1.

Each of the components other than water may be dissolved in water, and may be used as a cleaning solution in sequence, or two or more of the components other than water may be combined and dissolved in water, and sequentially used as a cleaning solution. Wash the solution. The cleaning can be carried out plural times depending on the degree of cleaning/decoloration for the purpose. For the sake of convenience, a solution obtained by dissolving all components other than water in water may be used as a cleaning solution.

In the cleaning, the weight ratio of the pulverized brown algae to the washing solution to be cleaned is not particularly limited, and for example, preferably pulverized brown algae (g): washing solution (mL) = 1:5 to 1:100, more preferably It is 1:20~1:50. The washing system mixes the pulverized brown algae with the washing solution, preferably for stirring for 5 minutes or more, and more preferably, for the purpose of washing efficiency, it is more preferably stirred for 30 minutes or more. Row. For the sake of convenience, the stirring can be carried out at room temperature, and if it is at most the boiling point of the alcohol used, heating can also be carried out.

After the above washing, powdered brown algae can be obtained through a drying step. Drying can be carried out by drying the residue obtained by removing the solution by filtration after the above washing. Filtration can be carried out by using a filter cloth, filter paper, or the like according to a convention. Drying can be carried out by a known method such as heat drying, reduced pressure drying, or freeze drying. From the standpoint of simplicity, it is preferred to use heat drying. The temperature and time when heating and drying can be appropriately set. If the temperature is too high, the color of the powdered brown algae becomes rich. If the temperature is too low, the drying takes a long time, so it can be 60 ° C~ Drying is carried out at a temperature of about 90 °C. The drying time is not particularly limited, and it can be carried out for about 30 minutes to 6 hours depending on the drying temperature. After drying, the dried product is further pulverized by a pulverizer as needed.

The powdered brown algae obtained by the above method is characterized by a large amount of water-soluble alginate components and insoluble components such as insoluble alginate components, compared with those obtained by drying only brown algae and then pulverizing them. As a detail of the insoluble component, the insoluble alginate component is less, and the insoluble dietary fiber (cellulose, hemicellulose, etc.) is many. Further, since it is obtained by a method not including a step of extracting a specific component in brown algae, compared with a person obtained by a method including a step of extracting a specific component, a component other than the specific component, such as brown algae The content of dietary fiber and other ingredients contained in the food is high. As a component of brown algae, alginic acid, fucoidan, fucoxanthin, cellulose, hemicellulose, laminaria, uronic acid, polysaccharide aldehyde acid, sulfated polysaccharide, protein, lipid, inorganic substance and the like are known.

In one aspect, the powdered brown algae of the present invention acts as a precipitation preventing agent when it is added to a solution containing precipitated particles to prevent sedimentation of precipitated particles. Accordingly, the present invention provides a precipitation preventing agent containing the above-mentioned powder brown algae, and preferably provides a precipitation preventing agent containing the above-mentioned powder brown algae. Further, the present invention also provides a precipitation preventing method comprising the step of adding the above-mentioned powdered brown algae to a solution containing precipitated particles.

In the present specification, the precipitation preventing action by the precipitation preventing agent means a solution which precipitates after a certain period of time (for example, ~6 months after the completion of the production) if the precipitation preventing agent is not added. When a precipitation inhibitor is added to the solution containing the precipitated particles, the effect of precipitation is prevented. Precipitation prevention includes no precipitation, delayed precipitation, and reduced precipitation generation compared to the case where no addition is made. For example, it is preferred to add the precipitation preventing agent of the present invention to a solution containing precipitated particles, to stand for several days to several weeks, or to stand for several weeks to several months depending on the type of the solution containing the precipitated particles, and visually unconfirmed. To produce a precipitate. Usually called tackifier, it can prevent the formation of sediment by making the liquid thicker, but it can cause the touch of liquid due to the increase of viscosity (for example, swallowing or food in the case of beverages and foods, in cosmetics). Or the sense of use in the case of pharmaceuticals, etc.) can be greatly changed. The precipitation preventing agent of the present invention does not greatly increase the viscosity of the liquid, and can prevent the generation of precipitates. Therefore, there is no need to stir the precipitated particles before use, and since the viscosity is low, there is a container. There are few restrictions, and it is possible to apply a wide range of coatings when applied by spraying or the like. Moreover, since the viscosity is low, for example, if it is a food, it has the advantage of being swallowed or having a good food feeling, if it is a cosmetic or a medicine. The product has the advantage of refreshing use.

The solution to be added to the object of the precipitation preventing agent of the present invention is a solution containing precipitated particles. The solution containing precipitated particles, as described above, refers to a solution which will precipitate after a certain period of time (for example, ~6 months after the completion of the production) after standing. In the present specification, the particles to be precipitated are referred to as precipitated particles, and the precipitated particles may be emulsified spheres (liquid) or powder (solid). For example, it may be a precipitated particle containing a liquid and/or a solid protein. Examples of the solution containing the precipitated particles include a solution containing various emulsified spheres, various particles, various powders, or a combination of two or more of them. From the viewpoint that the precipitation preventing agent of the present invention is partially water-soluble, the solution is preferably a water-soluble substrate as a substrate.

Specific examples of the solution containing the precipitated particles include protein-containing beverages as beverages containing various emulsified spheres, various particles, and/or various powders, specifically processed milk, ordinary milk, thick milk, low fat milk, and degreased. Milk, milk beverage (eg coffee beverage, milk tea, cocoa beverage, etc.), fermented milk beverage, soymilk, soymilk beverage, emulsifiable concentrate, coffee creamer, yoghurt, lactic acid bacteria beverage, condensed milk; tea beverage with precipitated ingredients; powder blending The tea beverage is specifically a variety of teas prepared with various powders (tea powder, etc.); vegetable juices, juices, and the like, which are added with a precipitating component such as dietary fiber, specifically fruit drinks, carbonated fruit drinks, powdered refreshing drinks, powdery instant drinks. (Powdered lemon tea, powdered bean soup, etc.), sweet rice wine, etc.; and various kinds of jelly drinks are added. It is also possible to exemplify the addition of shell powder (corn flour, barley flour, rice flour, soy flour, soy flour, etc.) to the beverages.

As foods and seasonings, seasonings containing various solid seasonings can be exemplified Products, sauces, etc., specifically, can be broth, soy sauce, various sauces (Worcestershire spicy sauce, Dominglas sauce, noodle sauce, white sauce, oyster sauce, tomato sauce, barbecue seasoning Juice, hot pot paste, rice cake slurry, etc.), various seasonings, mayonnaise-type seasonings, various flour pastes (curry gel, etc.), noodles and so on.

As the cosmetic, a lotion, an emulsion, a cleansing liquid, a shampoo, a conditioner, a sunscreen, a mouthwash, a hair restorer, and the like containing various emulsified spheres, various particles, and/or various powders can be exemplified. Examples of the daily necessities include detergents, sizing agents, deodorants, bleaches, softeners, fragrances, insecticides, glaze solutions, water-based paints, and the like which contain various emulsified spheres, various particles, and/or various powders. . The pharmaceutical product may, for example, be an internal liquid or a coating liquid containing various emulsified spheres, various particles or various powders.

The precipitation preventing agent of the present invention is derived from brown algae, and the solution containing the precipitated particles as a target for adding a precipitation preventing agent is preferably a beverage, a food, a seasoning, a cosmetic or a viewpoint of being drinkable and safe. Pharmaceutical products. In addition, the precipitation preventive agent of the present invention preferably contains milk protein, soy protein, even from the viewpoint that it is difficult to prevent the precipitation of the carrageenan as a representative example of the previously known precipitation preventive agent, and the precipitation prevention agent is preferably contained. Protein-containing beverages of various proteins such as pea protein, wheat protein, rice protein, plasma protein, and protein derived from coconut.

The content ratio of the precipitated particles in the solution containing the precipitated particles is not particularly limited, and is, for example, 0.01 to 50.0% by weight, preferably 0.1 to 20.0% by weight based on the total weight.

Powder brown added as a precipitation preventive agent in a solution containing precipitated particles The amount of the algae varies depending on the composition of the solution to be prevented by the precipitation, and is preferably from 0.01 to 20.0% by weight based on the total weight, and is more preferable from the viewpoint of obtaining a desired precipitation prevention effect and economy. It is 0.01 to 5.0% by weight, and more preferably 0.1 to 1.0% by weight.

The viscosity of the solution containing the precipitated particles to be precipitated by the precipitation preventing agent of the present invention is not particularly limited, and the precipitation preventing agent of the present invention can exhibit a precipitation preventing effect without greatly increasing the viscosity of the target liquid. It is preferably 0.1 mPa‧s to 200 mPa‧s, more preferably 1 mPa‧s to 100 mPa‧s. For example, the precipitation preventive agent of the present invention can exert a precipitation preventing effect even at a low viscosity such as 1 mPa‧s to 50 mPa‧s and 1 mPa‧s to 30 mPa‧s.

The solution containing the precipitated particles can be produced by a conventionally known production method, and precipitation of precipitated particles can be prevented by adding the precipitation preventive agent of the present invention.

Further, the present invention also relates to a food improving agent containing the above powdered brown algae. The food improving agent is not particularly limited as long as it contains the powdered brown algae. For example, a conventional dispersing aid (sugar, starch, etc.) or the like may be contained as needed to facilitate the preparation into food. Further, the food improving agent of the present invention may further contain, for example, a polysaccharide, a fiber, a soybean-related substance, a starch, a sugar, a sugar alcohol, a sweetener, a dairy product, a protein, a fat, an enzyme, a vitamin, depending on the use thereof. Raw materials for foods such as emulsifiers, food materials, manufacturing agents, potency adjusters, pH adjusters, spices, antioxidants, fortifiers, bulking agents, flavoring agents, coloring agents, preservatives, seasonings, etc. One or more components in the additive may also be combined with One or more of these components are used in combination.

In one aspect, the food improving agent of the present invention is preferably a flour food improver or a viscosity-increasing gelatinizing agent for foods. In the present specification, the "flour food improving agent" refers to an improving agent having an effect of improving the following flour foods (for example, improving the effects of texture, texture, volume, and taste).

In the present specification, the term "viscosifying gelation improving agent" means a function of improving food by mainly exerting a viscosity-increasing gelation effect (adhesion, gelation, or both). Amendment. Examples of such a viscosity-increasing gelation-improving agent include viscosity-increasing gelation and viscosity-increasing gelation, gelation, stabilization, starch adhesion, food texture improvement, and physical property improvement ( (shape retention improvement, water retention improvement, etc.), volume control, emulsification control, syneresis prevention (whey separation prevention, etc.), heat resistance (giving thermal shock resistance, etc.), coagulation, coating (quality maintenance during frozen food, etc.) ), an agent for softening, dispersing, infiltrating (pigmenting, etc.), controlling the amount of bubbles, peeling, demolding, expansion rate control, elastic strength improvement, yield improvement, film formation, and the like. Therefore, the "viscosifying gelation improver" in the present specification includes, for example, a tackifier, a gelling agent, a stabilizer, a starch adhesive, a food texture improving agent, and a physical property improving agent (conformity improving agent). , water retention improver, etc.), volume control agent, emulsification control agent, syneresis preventive agent (whey separation inhibitor, etc.), heat-resistant agent (anti-thermal shock imparting agent, etc.), coagulant, coating agent, softener , a dispersing agent, a penetrating agent, a bubble amount controlling agent, a releasing agent, a releasing agent, an expansion ratio controlling agent, an elastic modifier, a yield improving agent, a film forming agent, and the like.

Since the food improving agent of the present invention contains the above-mentioned powder brown algae, it is preferred It is in the form of a powder, but it may be subjected to secondary processing to form a paste, a solid, a liquid, a granule, a capsule or a tablet. These may be directly formulated into a food, or may be used by dissolving and dispersing it in water or the like before use. In particular, when the food improving agent of the present invention is used as a viscosity-increasing gelatinizing agent for foods, it is preferably in the production process of foods from the viewpoint of sufficiently improving the effect of viscosity-increasing gelation. The food improving agent of the present invention is used by dispersing and dissolving it in water or the like.

The amount of the food-improving agent of the present invention to be added to the food is not particularly limited as long as the desired improvement effect can be obtained, and it is possible to appropriately consider the amount of the food additive having the same improvement effect, etc., depending on the food to be blended. Decide. In one aspect, the powdered brown algae in the food improving agent preferably contains 0.01% by weight or more, more preferably 0.01% to 20.0% by weight, and even more preferably 0.05%, based on the entire powder raw material or food material. 10.0% by weight. In the present specification, the "powder material" relative to the "powder material" means the powder material (for example, flour, starch, rice flour, barley flour, buckwheat flour) used in the dough of the food to be manufactured. The total amount of soybean powder, processed starch, rye flour, corn flour, roasted soybean meal, Dominican powder, glutinous rice flour, flour, and lotus root starch.

In one aspect, in the case of using the food improving agent of the present invention as a flour food improving agent, the powdered brown algae in the flour food improving agent preferably contains 0.01% by weight or more, more preferably 0.01%, based on the flour. It is preferably from 5 to 20.0% by weight, more preferably from 0.01 to 20.0% by weight, even more preferably from 0.05 to 10.0% by weight.

In one aspect, the use of the food improver of the present invention as an increase in food In the case of a viscogelation improver, the powdered brown algae in the viscosity-increasing gelatinizing agent preferably contains 0.01% by weight or more with respect to water in the raw material (including water in a liquid raw material other than water). More preferably, it is 0.01 to 50.0% by weight, further preferably 0.05 to 20.0% by weight, and particularly preferably 0.1 to 15.0% by weight.

The food improver of the present invention can be used alone in foods or in combination with known food improvers. When it is used in combination with a known food improver, the amount of use can be appropriately adjusted.

In particular, when the liquid such as water is viscous, gelled, or solidified by the food improving agent of the present invention (when used as a gelling agent), it is preferably used in combination with calcium to easily be viscous. , gelatinization, solidification. The combination with calcium can be carried out using a raw material containing calcium. The raw material is not particularly limited as long as it is calcium-containing and can be blended into a food, and is preferably a food material. For example, calcium chloride, calcium citrate, calcium glycerophosphate, calcium gluconate, or the like can be used. Calcium hydroxide, calcium carbonate, calcium lactate, calcium pantothenate, calcium dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium propionate, calcium carboxymethyl cellulose, stearic acid lactic acid Calcium, shell calcined calcium, eggshell calcined calcium, bone calcined calcium, sea urchin calcined calcium, coral calcined calcium, tricalcium phosphate, shell non-calcined calcium, coral non-calcined calcium, eggshell non-calcined calcium, bone non-calcined calcium, pearl Layer non-calcined calcium, bone charcoal, quicklime. These may be used alone or in combination of two or more.

The amount of the raw material containing calcium can be appropriately adjusted depending on the form of the food to be obtained, and is preferably from 0.01 to 50 parts by weight, more preferably from 0.1 to 25 parts by weight, based on the total amount of the calcium, more preferably from 0.1 to 25 parts by weight. 0.5~15 Parts by weight. By using the food improving agent of the present invention in combination with a trace amount of calcium, a higher viscosity-increasing effect can be obtained as compared with when not used in combination, and a higher gel can be easily obtained by using in combination with a larger amount of calcium. Chemical and solidification effects.

When the food improving agent of the present invention and the raw material containing calcium are used in combination, the method of use is not particularly limited as long as the desired improvement effect can be obtained, especially when a liquid such as water is gelled or solidified. It is preferred to separately prepare a dispersion solution of the food-improving agent of the present invention and a dispersion solution of a material containing calcium, and mix them under non-heating or heating to perform uniform gelation and solidification. The mixing is preferably carried out under stirring to effect uniform gelation and solidification.

The food improver containing the above powdered brown algae can be widely formulated into various foods. Accordingly, the present invention also provides a food product formulated with the above-described food improver of the present invention. The food of the present invention is improved by blending the food improving agent of the present invention as shown in the following examples, and the texture, texture, volume, shape retention, water retention, taste, and the like are improved. It is not bound by theory, and the reason for such improvement is that the food improving agent of the present invention imparts viscosity, gelation, stability, starch adhesion, food texture improvement, and physical property improvement according to the formulated food (conformity) Improvement, water retention improvement, etc.), volume control, emulsification control, syneresis prevention (whey separation prevention, etc.), heat resistance (thermal shock resistance, etc.), solidification, coating, softening, dispersion, penetration, bubble volume control One or more effects of peeling, mold release, expansion ratio control, elastic strength improvement, yield improvement, and film formation.

For example, it is not bound by theory, and the viscosity of the dispersion of the powdered brown algae of the present invention contained in the food improving agent of the present invention is easy to prepare in a food product. The viscosity of the operation, for example, when added to a flour food, controls the viscosity or bubble of the dough. Moreover, after the powdered brown algae contained in the food improving agent of the present invention is formulated into a liquid, the liquid can be gelatinized by the heating step, with or without the heating action, and the food texture, texture, volume, and conformal shape can be controlled. Sex, water retention, hobbies, etc.

In addition, by using a food improving agent of the present invention which can impart the above-described effects or more to the food, it is possible to improve the food quality and improve the food quality, and to improve the quality of the raw materials used. Low foods (such as flour foods that reduce flour quality, etc.) can be modified to make them "cheap". Further, since the food texture or physical properties of the food can be improved and the processing is easy, the food can be improved to make it more "easy to use", which is industrially advantageous.

Further, according to the food improving agent of the present invention, as described in the following examples, an improvement effect of the food additive for food improvement which is not inferior to the prior art can be obtained, and therefore, the food additive can be replaced. Thereby, various problems caused by not using food additives can be eliminated (for example, high price, taste, smell, aroma, appearance, color, poor food taste, taste, smell, aroma, appearance, color, food texture over time) The change is large, it is difficult to process, etc.), and the raw materials that can be provided as food (for example, flour varieties, etc.), the type of food, the place of supply, the time of providing, the method of providing, and the method of providing Related methods of manufacturing methods and the like.

The food additive or the like which can be replaced by the food improving agent of the present invention may, for example, be a known food additive or the like having an effect to be obtained, and examples thereof include microcrystalline cellulose, powdered cellulose, pectin, sodium alginate, and seaweed. Acid, sea Alginate, carrageenan, cadmium gum, guar gum, sanxian gum, locust bean gum, tamarind gum, agar, gelatin, etc., but are not limited thereto.

The food of the present invention is not particularly limited as long as it is a food which can improve the texture and the like by using the food improving agent of the present invention. Moreover, the present invention uses the food improving agent of the present invention to provide adhesion, gelation, stability, starch adhesion, improved food texture, physical property improvement (shape retention improvement, water retention improvement, etc.), volume control, Emulsification control, syneresis prevention (whey separation prevention, etc.), heat resistance (thermal shock resistance, etc.), solidification, coating, softening, dispersion, penetration, bubble volume control, peeling, demoulding, expansion ratio control, elastic improvement Such a food having one or more effects of improvement in yield, film formation, and the like.

For example, the food improving agent of the present invention may be a flour food improving agent having an effect of improving the flour food, and the food of the present invention may be a flour food. The flour food is not particularly limited as long as it is a food obtained by using flour. Further, since the food improving agent of the present invention has an effect of improving the flour food, it is considered that the food obtained by using barley flour instead of the flour has an improved effect. Preferred examples of the flour food include breads, noodles, wheat snacks, wheat mixed powders, and steamed buns, which are described in detail below. Examples of the preferred examples include breads, noodles, and buns.

In addition, in the present specification, the flour is not particularly limited as long as it is a powder obtained by harvesting wheat (Triticum), and examples thereof include low-gluten flour, medium-gluten flour, high-gluten flour, pure flour, and whole wheat flour. , semolina and so on. These may be used alone or in combination of two or more.

(1) Bread

The food improving agent of the present invention is as shown in the following Example 11, and if it is used for bread, it can mainly increase the bread volume and improve the texture.

For example, it is not bound by theory. If it is used for toast bread, etc., by controlling the viscosity or bubble of the dough, the bread volume is increased, the texture is better, and the texture is soft, melted, soft, or crispy. The food sensation is improved and the hobby is improved.

Further, when used for crusts, pies, or bread flours, by controlling the bubble property or the dough viscosity, the texture is improved, such as a crispy feeling or a melted feeling, and the strength is imparted, and the ingredients are suppressed. The soaking caused by moisture transfer.

The food improver of the present invention can be applied to all breads without departing from the spirit of the present invention. In the present specification, the term "bread" refers to a flour obtained by adding water to a flour, adding yeast, fermented powder, sodium hydrogencarbonate, etc. as needed, and fermenting, if necessary, after heating, such as roasting, steaming, or frying. Processed products and foods obtained by further processing them. Examples of breads include dietary bread (toast, baguette, bread rolls, croissants, English muffins, bagels, etc.), cooking bread, sweet rolls, danish pastry, pizza, and crisps. Hard bread, crispy bread, steamed bread, dry bread, bread flour, etc., but not limited to these.

(2) Noodles

As shown in the following Examples 12 and 13, the food improving agent of the present invention mainly improves the breaking strength (tensile stress) and the deformation ratio of the noodle, and improves the texture when used in noodles. Especially to improve the elasticity, smoothness and bite of the noodles. Waiting for food. Further, it is possible to effectively suppress the loss of elasticity of the noodles and improve the taste.

The food improver of the present invention can be applied to all noodles, especially to noodles as flour food, without departing from the spirit of the present invention. In the present specification, the noodle as a flour food is generally a food obtained by forming a raw dough obtained by adding water or salt to flour into a slender or thin flour processed product and further processing the same. Examples of the noodle include a flour as a raw material, a ramen noodles, a soba noodles, an oolong noodles, noodles, noodles, noodles, rice noodles, barley noodles, Korean noodles, noodles, dumplings, and the like. The raw noodles, boiled noodles, steamed noodles, refrigerated noodles, frozen noodles, dried noodles, instant noodles, and longevity noodles are listed as such, but are not limited thereto.

(3) Wheat snacks

The food improving agent of the present invention exhibits an excellent effect of improving the bread as shown in the following Example 11, and shows an excellent improvement effect on the bun as shown in the following Example 14, and similarly, When it is used for wheat snacks, various improvement effects such as improvement in food texture, prevention of syneresis, and improvement in stability are exhibited.

For example, if it is a Japanese dim sum, the following improvement effects can be obtained: It is not bound by theory when used in Nagasaki cakes, meatballs, Imakawa's skin or bun, and it improves the softness, mouthfeel, thickness or by controlling the viscosity or bubble of the dough. Soft feeling and other food sensations; When used in river rice strips, fried cakes, and bean snacks, it is not bound by theory, and it controls bubble, and improves crispy, soft, or melted food. Feeling, improve hobbies.

Moreover, if it is a western-style dim sum, the improvement effect as follows is used for cakes, donuts, pies, crepes, snacks, cookies, shortbreads, pancakes When the dough is doughed, it is not bound by the theory. By controlling the viscosity or bubble of the dough, the texture, the feeling of softness, the softness or the crunchiness are improved, and the taste is improved.

Moreover, in the case of a Chinese dim sum, the following improvement effects can be obtained: when used for bun-like dough, it is not bound by theory, and by controlling the viscosity or bubble of the dough, the texture is soft, melted, thick or soft. Feelings and other food sensations, improve hobbies.

The food improver of the present invention can be applied to all wheat snacks without departing from the spirit of the present invention. In the present specification, the wheat confectionery is made by using a flour as a main raw material and is produced by a heating step, and refers to a Japanese-style, Western-style, Asian-style snack or the like which is usually eaten as a snack. Examples of wheat snacks include squid, buns, moon cakes, Nagasaki cakes, kudzu desserts, dafu cakes, glutinous rice cakes, crackers, fried cakes, dried dessert pies, pound cakes, and sweets containing flour as a raw material. Circles, pancakes, sponge cakes, crepes, wafers, shortbreads, pastry cakes, snacks, puffs, biscuits, cookies, dry bread, pudding cakes, etc., but are not limited to these.

(4) Wheat mixed powder

The food improving agent of the present invention, as shown in the following Example 11, is exhibited by the flour in the manufacturing step of the bread, and exhibits an excellent improvement effect on the obtained bread, and is similarly used for the wheat mixed powder. ,main Improve food texture or stability. It is not bound by theory, especially by making the blending of the dough better while controlling the gel strength, improving the texture and improving the taste.

For example, in the case of batter-type mixed powders such as sweet and non-spicy, fried foods, and fritters, it is not bound by theory, and by controlling the viscosity or bubble of the dough, it is improved in softness and melting. At the same time, it gives a feeling of softness or crunchiness, and imparts strength to suppress swelling due to moisture transfer from the ingredients, thereby improving the taste.

The food improver of the present invention can be applied to all wheat mixed powders without departing from the spirit of the present invention. In the present specification, the term "wheat mixed powder" generally means a powder processed, cooked, or processed using a powder based on flour, a processed product, and a food product using the same. Examples of the wheat mixed powder include barley processed products containing flour as a raw material, premixed powders (various cake mixed powders, various bread mixed powders, sweet non-spicy powders, dry fried powders, Osaka-fired mixed powders, etc.), and the like. However, it is not limited to these.

(5) Buns

The food improving agent of the present invention, as shown in the following Example 14, is mainly used for buns, which mainly increases the volume of the steamed buns, improves the texture, and improves the taste.

For example, it is not bound by theory. By controlling the viscosity or bubble of the dough, the volume of the steamed buns is increased, and the texture of the soft, melted or soft feeling is improved, and the taste is improved.

Further, in the case of the skein type, the skin is stabilized by improving the elasticity and the like, thereby preventing the oozing of the soup and improving the texture.

The food improver of the present invention can be applied without departing from the spirit of the present invention. For all package subclasses. In the present specification, the term "bunch" generally refers to a wheat-based bun which is obtained by substituting a flour-based medium-sized bun. Examples of the buns include meat packs, bean stuffing packs, pork roasts, steamed buns, and leeks, but are not limited thereto.

Further, the food improving agent of the present invention may be a viscosity-increasing gelatinizing agent for a food having an effect of improving foods by an action such as viscosity-gating gelation, and is preferably a preferred example of the food of the present invention. A food product improved by blending a gelling agent, a tackifier, a stabilizer, a starch adhesive, and the like is listed. As a preferable example, a dairy product, a meat product, and a gelled food described in detail below can be cited.

(6) Dairy products

When the food improving agent of the present invention is formulated into the dairy products as shown in the following Examples 15 and 16, the effect of preventing syneresis and preventing whey separation can be achieved, and the shape retention rate of the dairy product can be improved and the stability can be improved. .

For example, it is not bound by theory, and when it is blended into frozen desserts or creams such as cream, it can be controlled by controlling the expansion ratio, the ice crystals in the cream, and the bubbles in the cream. The food texture such as thick feeling and soft feeling is improved. Moreover, the shape retention rate has also increased. When blended into the cheese, the strength, elasticity, and the like are increased, the food texture is improved, and the taste is also improved.

The food improver of the present invention can be applied to all dairy products without departing from the spirit of the present invention.

In the present specification, the term "dairy product" is generally used to drink the consumer, the processed product, and all of the foods in the form of milk. Furthermore, the present invention is considered The food improver also has an improved effect on the use of plant-derived milk instead of animal-derived milk. Therefore, the dairy product in the present specification also includes the use of plant-derived milk instead of animal-derived milk. The food obtained. For example, the dairy product in the present specification includes a food obtained by using milk derived from cows, sheep, goats, or the like, or soybean milk derived from beans such as soybeans. These milks may be used singly or in combination of two or more.

Examples of the dairy product include processed milk, ordinary milk, thick milk, low fat milk, skim milk, milk beverage, emulsifiable concentrate, coffee creamer, yogurt, kashida sauce, souffle, cream, ice. Milk, lactic acid cream, frozen dessert, milk powder, condensed milk, cheese, milk cream, grease cream, etc., but not limited to these.

(7) Livestock products

As shown in Example 17 below, the food improving agent of the present invention has a good yield and a high moisture content when formulated into livestock meat. Thereby, the sense of food such as juicy feeling is improved, and the taste is also improved.

The food improver of the present invention can be applied to all livestock meat products without departing from the spirit of the present invention. It is considered that the food improving agent of the present invention has an improved effect on the food obtained by using the fish meat instead of the meat, and therefore the meat meat product in the present specification also includes the food obtained by using the fish meat. In the present specification, the meat product is generally edible meat (including fish meat), processed products thereof, and all foods using the same. For example, the meat products in the present specification include foods obtained by using beef, pork, chicken, duck, lamb, horse meat, venison, fish, and the like as meat. These meats may be used alone or in combination of two or more.

Examples of meat products include ham, bacon, sausage, salami, liver paste, and various food supplements (roasted beef, burgers, fried foods, chicken nuggets, dumplings, buns, croquettes, For example, pork roast, etc., and various kinds of canned meat (salted beef, etc.), various fish foods (fish sausage, fried fish patties, fish yam cake, fish cake, fish sauce, squid balls, etc.), but are not limited thereto. Wait.

(8) Gelled food

The food improver of the present invention has the property of being thickened and gelled without being subjected to a heating step if added to water (the gelation is also enhanced by a heating step). For example, as shown in the following Example 18, when blended into a jelly, a jelly having a high gel strength and a low deformation rate can be obtained, and a food-sensing improvement effect such as easy crushing even with a preferable hardness can be obtained. .

The food improver of the present invention can be applied to all gelled foods without departing from the spirit of the present invention. When applied to a gelled food, the gelled food preferably contains the food improver of the present invention and calcium. Calcium can be formulated using the calcium-containing materials described above.

In the present specification, the gelled food is usually a whole food which is obtained by solidifying the liquid into a gel form, and includes various kinds of jelly, jam, pudding, bavarus, rice cake, ginseng cake, alpaca, and puerarin. Ge Weitou, jelly powder, water taro, apple pie, mousse, cake filling, soft candy, marshmallow, artificial salted caviar, fruit jelly, etc., but not limited to these.

Further, the present invention also provides a method of producing a food comprising the step of blending the above-mentioned food improving agent into a food. For example, in one aspect, the present invention also provides a flour food comprising the step of formulating the above food improving agent into flour. Manufacturing method. There is no particular limitation on the method of blending the food improver into the food. For example, in the raw material of food: it can be directly formulated into the main raw material; it can be blended into raw materials other than the main raw material (auxiliary raw materials, raw water, raw material liquid, etc.); it can be blended after mixing any two or more kinds of raw materials; After mixing the main raw material, the auxiliary raw material, the raw material water or the raw material liquid, etc., the food improving agent in the shape of a powder or the like may be prepared, and may be formulated into an aqueous solution, a dispersion liquid or a paste. The specific method of blending is also not particularly limited, and may be blended, sprinkled, coated, infused, pickled, or injected.

The step of formulating the food improver can be carried out at any stage in the manufacturing process of the food, or in the steps of heating or cooling. For example, when the food is a flour food, the flour food is usually heated at any stage before the eating. In one aspect of the present invention, sometimes in order to obtain the desired improvement effect, it is preferred to perform before eating. The food improver is formulated into the flour prior to the step of heating. Heating prior to consumption can be carried out at temperatures known to the individual flour foods. Further, for example, when the food improving agent of the present invention is in the form of a powder and the other powder raw material is used as a food material, the food improving agent is first formulated into other powder raw materials, whereby the food improving agent can be easily uniformly obtained. Dispersed, so it is better.

The method for producing the food other than the above-described mixing step is not particularly limited, and each food can be produced by a known method.

Further, the present invention also provides an improved method for blending the above-described food improving agent of the present invention into a food, and more particularly, the present invention also provides a viscosity increasing method, a gelating method, a stabilizing method, and an increase Viscosity stabilization method, viscosity control method, food improvement method, physical property improvement method Shape improvement method, water retention improvement method, etc.), volume control method, emulsification control method, syneresis prevention method (whey separation prevention method, etc.), heat resistance method (heat shock resistance imparting method, etc.), solidification method, package Coating method, softening method, dispersion method, infiltration method, bubble amount control method, peeling method, demolding method, expansion ratio control method, elastic strength improving method, yield improving method, film forming method, and the like. The method of blending the food improving agent in the foods in the above methods can be easily understood by referring to the above description.

[Examples]

Hereinafter, the present invention will be further specifically described by way of examples and production examples (hereinafter also referred to as "examples, etc."). The materials, procedures, usage amounts, ratios, operation procedures, and the like shown in the following examples and the like can be appropriately changed without departing from the spirit of the invention. Therefore, the scope of the present invention is not limited to the specific examples and the like shown below.

Example 1: Manufacture of powdered brown algae Manufacturing example 1

[Crushing] The dried brown algae (Brown algae-Kumba-Dalaceae-Lycophyllum-Lessonia nigrescens) was pulverized by a honing mill to obtain a brown algae pulverized product.

[Cleaning] 100 g of the pulverized brown algae was added to the vessel, and water was added in 1643 mL, ethanol (100%) 1352 mL, and sodium hypochlorite aqueous solution (trade name: Tsuruchlone N-40, manufactured by Tsurumi Soda Co., Ltd., effective chlorine concentration of 12% or more) 400 mL, sodium carbonate (trade name: soda ash, manufactured by Central Glass Co., Ltd.) 10 g, and washed at 600 rpm for 30 minutes.

[Dehydration] The filter cloth (air permeability: 20 cm ³ /cm ² ‧ seconds) was used for dehydration.

[Drying] The dehydrated washed brown algae were dried in a dryer at 65 ° C to 85 ° C for 2 hours, and pulverized by a twisted juice machine to obtain powdered brown algae having a particle diameter of about 0.13 mm (Production Example 1).

Manufacturing Example 2

In the washing step of the production example 1, the same treatment as in Production Example 1 was carried out, except that 400 mL of sodium hypochlorite was changed to 300 mL, and powdered brown algae (Production Example 2) was obtained.

Manufacturing Example 3

In the washing step of Production Example 1, the same treatment as in Production Example 1 was carried out except that 400 mL of sodium hypochlorite was changed to 200 mL, and powdered brown algae (Production Example 3) was obtained.

Manufacturing Example 4

In the washing step of Production Example 1, the same treatment as in Production Example 1 was carried out to obtain a powder by changing the water 1643 mL to 900 mL, changing the ethanol 1352 mL to 900 mL, and changing the sodium hypochlorite 400 mL to 200 mL. Brown algae (Production Example 4).

Manufacturing Example 5

In the washing step of Production Example 1, the same treatment as in Production Example 1 was carried out to obtain a powder by changing the water 1643 mL to 900 mL, the ethanol 1352 mL to 900 mL, and the sodium hypochlorite 400 mL to 5 mL. Brown algae (Production Example 5).

Manufacturing Example 6

The brown algae pulverized product obtained in the pulverization step of Production Example 1 was made into powdered brown algae (Production Example 6).

Example 2: Evaluation of powdered brown algae (1) Evaluation of the reduction of seaweed flavor

With respect to the powder brown algae (Production Examples 1 to 6) obtained in Example 1, 3 g of the dispersion was dissolved in 297 mL of water to obtain a 1% by weight dispersion. When the smell of the solution was smelled, the seaweed taste was not reduced, and when it was strongly left, it was set to 1, and the seaweed taste was reduced, and when the smell was weak, it was set to 5, and it was evaluated by 1 to 5. The odor of Production Example 1 was used as the basis of Evaluation 5, and the odor of Production Example 6 was used as the basis of Evaluation 1.

(2) Evaluation of the reduction of seaweed color

With respect to the 1% by weight dispersion obtained in the above (1), the color in the transparent beaker was visually observed, the algae color was not lowered, the color was set to 1 when the color was strong, the algae color was lowered, and the color was weakly set to 5, to 1 ~5 for evaluation. The seaweed color of Production Example 1 was used as the basis of Evaluation 5, and the seaweed color of Production Example 6 was used as the standard of Evaluation 1.

(3) 1% viscosity

With respect to the 1% by weight dispersion obtained in the above (1), the viscosity was determined at a liquid temperature of 20 ° C using a BL type viscometer at a number of revolutions of 60 rpm.

(4) Gelation caused by calcium

For the 1% by weight dispersion obtained in the above (1), 5 mL of the dispersion was placed in a beaker, and 1 mL of a 7.5% calcium chloride solution was added to observe whether or not a gel was formed.

(5) L value of powdered brown algae powder

With respect to the powder brown algae (Production Examples 1 to 6) obtained in Example 1, the L value of the powder was measured using a color difference meter CR-300 (manufactured by Minolta).

For the following (6)~(13), unless otherwise stated, "%" means "weight%".

(6) Water-soluble alginate components (%)

The water-soluble alginate component (%) contained in the powdered brown algae was measured by a colloidal titration method which is a measurement method of a known anionic polysaccharide. For the colloidal titration method, for example, the method described in Japanese Patent Laid-Open No. Hei 11-042470 can be applied. That is, for the 1% by weight dispersion obtained in the above (1), 0.5 mL of the dispersion was placed in a beaker, and 10 mL of water and 5 mL of N/200 methyl glycol chitosan solution were added. Then add a few drops of toluidine blue indicator, and titrate with N/400 polyethylene potassium sulfate equivalent solution (hereinafter referred to as PVSK (Polyvinyl Potassium Sulfate Solution)) to change from blue to purple and keep it for more than 10 seconds. As the end point. The case where no sample is added is set as a blank sample. Since the anionic polysaccharide containing water-soluble uronic acid contained in brown algae is mainly alginate, the molecular weight of one molecule of sodium alginate is 198, so the titration of N/400 PVSK standard solution is 1 mL at this time. Equivalent to 198 × 1 / 400 = 0.495 mg of sodium alginate. Therefore, the water-soluble alginate component (the water-soluble alginate as a sodium salt) (%) contained in the powdered brown algae can be obtained by the following formula.

Water-soluble alginate component (%) = (blank sample titration (mL) - sample titer (mL)) ÷ sample amount (mL) × 0.495 (mg) ÷ 1000 (mg) ÷ 0.01 (% liquid ) × 100 (%)

(7) Protein (Kjeldahl method)

The protein is analyzed according to the method described in the Food Hygiene Inspection Guide - Science and Technology (issued on June 25, 1991, issued by the Japan Society of Food Hygiene, the same below).

0.5 g of the sample was placed in a Kjeldahl decomposition flask, 5 g of potassium sulfate was added as a decomposition accelerator, and then 15 mL of concentrated sulfuric acid was added thereto, and the mixture was smoothly shaken and mixed, and then heated by a simmer. At the beginning of the decomposition, the liquid is blackened and foamed. After becoming a black viscous liquid, strengthen the heating. If the reaction proceeds, sulfur dioxide and carbon dioxide are produced, and the solution gradually changes from dark brown to brown, and finally becomes a blue or even blue-green clear solution. Further, the decomposition is continued for 1 to 2 hours of intense heat. After cooling, add about 120 mL of deionized water to the decomposing solution, add a few pieces of zeolite or a small amount of granular zinc, and then slowly add 70 mL of 30% sodium hydroxide solution to the distillation apparatus (B-324: manufactured by Buchi, Shibata). Chemical) link. Thereafter, titration was carried out by an automatic titration apparatus (719: manufactured by Metrohm-Shibata Co., Ltd.), and the amount of protein was calculated from the value of the amount of nitrogen (%) obtained by the following formula. In the formula, as a "nitrogen-protein conversion factor", 6.25 is used in the case of powdered brown algae.

Protein (%) = nitrogen amount (%) × (nitrogen-protein conversion factor)

(8) Insoluble components

The content of the insoluble component in the powder brown algae was calculated by the following formula. Insoluble ingredients (%)

=100-Moisture (%)-Protein (%)-Lipid (%)-Ace (%)-Water-soluble alginate (%)

In the formula, the content of the water-soluble alginate component, the protein, and the ash is measured by the methods described in the above (6), (7), and the following (9). The contents of water and lipids were measured by the methods described below.

The water content is measured by a normal pressure heating and drying method in accordance with the method described in the Food Hygiene Inspection Guide - Physical Chemistry, p.

Place the weighing dish on a constant temperature dryer adjusted to a specific temperature (100~135 °C), heat it for 1-2 hours, and transfer to a desiccator. After standing to cool, weighed immediately after reaching room temperature, and found a constant value (W ₀ g).

Approximately 1 g of the sample was taken, tiled and covered, and accurately weighed (W ₁ g). Move the lid and place it in a constant temperature dryer (DX400: manufactured by Yamato Co., Ltd.). After drying for 4 hours, the container was quickly capped in a desiccator and transferred to a desiccator for cooling. Immediately after reaching room temperature (W ₂ g). After weighing, the moisture in the sample was calculated by the following formula.

Moisture (%) = (W _{1 -} W ₂ ) / (W _{1 -} W ₀ ) × 100

The lipid-based application food hygiene inspection indicator - the solvent extraction method described on page 25 of the chemistry, and the measurement using dichloromethane as a solvent.

A 5 g (S g) sample was added to the cylindrical filter paper. Gently insert the cotton wool onto it and place it in the extraction tube. The flask of the receiver was dried in a constant temperature drier at 100 to 105 ° C (DX400: manufactured by Yamato Co., Ltd.) for 1 to 2 hours, transferred to a desiccator, and cooled to obtain a constant value (W ₀ g).

About 2/3 of the volume of methylene chloride was added thereto, and the cooling tube was connected and heated with water, and extracted for 8 hours. After the end of the extraction, it was quickly removed from the extraction tube, and the cylindrical filter paper was taken out by tweezers, and the cooling tube was again connected and heated by water to completely evaporate the dichloromethane.

The outside of the flask was wiped with gauze, placed in a constant temperature drier at 100 to 105 ° C, dried for 1 hour, transferred to a desiccator, placed and cooled, and weighed to obtain a constant value (W g). The fat mass was calculated by the following formula.

Lipid (%) = (WW ₀ ) / S × 100

(9) Ash

The ash system is measured in accordance with the method described in the Food Hygiene Inspection Guide - Lithology, pp. 37.

A sample of about 2 g (W ₁ g) was weighed into a ashing vessel (W ₀ g) which was previously set to a constant amount, and placed in an electric furnace (KL-280: manufactured by ADVANTEC) at 550 to 660 ° C to make it Ashed until it becomes white or nearly white. After the ashing, the ashing container was taken out, and placed on an aluminum tray or the like until the temperature was close to 200 ° C, transferred to a desiccator, and returned to room temperature, and then weighed to obtain a constant value (W ₂ g).

The ash system was calculated by the following formula.

Ash (%) = (W _{2 -} W ₀ ) / (W _{1 -} W ₀ ) × 100

(10)~(13) various minerals Sodium, potassium and magnesium

Sodium, potassium, and magnesium are measured by the method described in Food Safety Inspection Guide - page 64 of the Chemical Engineering.

About 2 g of the uniform sample was accurately weighed, placed in a quartz crucible, pre-ashed on an electric heater, and then ashed in an electric furnace (KL-600: manufactured by Yamato Co., Ltd.) at 500 to 550 °C. After standing to cool, 5 mL of 20% hydrochloric acid was added to the ash and evaporated to dryness on a water bath. Further, 10 mL of 1% hydrochloric acid was added, and the mixture was filtered while using a filter paper to a volumetric flask of 100 mL volume. After adding 1% hydrochloric acid, the washing operation was repeated while heating, and the filter paper and the ashing container were thoroughly washed, and then quantified by 1% hydrochloric acid, and immediately transferred to a polyethylene container to obtain a test solution for measurement.

The absorbance of the test solution was measured using a polarized Zeeman atomic absorption spectrophotometer (Z-6100 shape: manufactured by Hitachi, Ltd.), and the calibration curve was determined in advance. Determine the concentration in the test solution. At this time, the sample solution having a higher concentration was diluted with an appropriate concentration using 1% hydrochloric acid, and then measured.

The sodium, potassium or magnesium content in the sample was calculated by the following formula.

Sodium, potassium or magnesium (mg%) =A×P×(100/W)×(100/1000)

A: sodium, potassium or magnesium concentration in the test solution obtained from the calibration curve (ppm)

P: dilution rate

W: the amount of sample used (g)

iron

The iron system is measured by the method described in the Food Hygiene Inspection Guide - page 68 of the Chemical Engineering. The test solution for measurement was prepared by the same method as in the case of measuring sodium and potassium.

From the test solution, a quantitative solution containing 0.05 to 1 mg of iron was placed in a volumetric flask of 50 mL volume, and the volume was adjusted to 50 mL with 1% hydrochloric acid by a polarized Zeeman atomic absorption spectrophotometer (Z-6100: Hitachi Manufacturing) Determination of absorbance. Another iron standard solution 0 to 1.0 mL was taken, and the iron concentration was determined from the calibration curve prepared by the same operation.

The iron concentration in the sample was calculated by the following formula.

Iron (mg/100 g) = C × (100 / V) × (100 / W) × (100 / 1000)

C: calcium concentration in the test solution obtained from the calibration curve (ppm)

V: the amount of the sample from the sample solution

W: the amount of sample used (g)

(14) Insoluble ingredients / water-soluble alginate ingredients (weight)

It is calculated from the values obtained in the above (6) and (8).

The evaluation results of the powder brown algae are shown in Table 1 below. In addition, it is known that the brown algae as a raw material contains insoluble alginate as an insoluble component, but it is considered that, as shown in Production Examples 1 to 5, the insoluble seaweed is washed by a washing liquid containing an alkali (sodium carbonate). The acid salt is changed to a water-soluble alginate, the amount of the insoluble component is reduced, and the amount of the water-soluble alginate component is increased.

Example 3: Production of powdered brown algae 2 Manufacturing example 7~10

In Production Example 1, as a dry brown alga, a brown algae-Kumba-Kumba-Macrocystis pyrifera, a brown algae-Kumba-Kumbuco-Laminaria japonica, brown algae were used. - Undaria pinnatifida, or brown algae - Fucus algae - Bull algae - Bull algae - Durvillaea antarctica, in addition to The same treatment as in Production Example 1 was carried out to obtain powdered brown algae (Production Examples 7 to 10).

Manufacturing Example 11~14

In Production Example 6, as a dry brown algae, a brown algae-Kumba-Kumba-Macrocystis pyrifera, a brown algae-Kumba-Kumbuco-Laminaria japonica, brown algae were used. - Undaria pinnatifida, or brown algae - Fucus algae - Bull algae - Bull algae - Durvillaea antarctica, in addition to The same treatment as in Production Example 1 was carried out to obtain powdered brown algae (Production Examples 11 to 14).

Example 4: Evaluation of powdered brown algae 2

The powdered brown algae (Production Examples 7 to 14) obtained in Example 3 were evaluated in the same manner as in Example 2. The evaluation results are shown in Table 2 below.

Example 5: Manufacture of cocoa soymilk beverage Cocoa soy milk drink 1~8

0.3 parts by weight of the powdered brown algae of the above Example 1 or 3 (Production Examples 1 to 7 or 11), 5 parts by weight of granulated sugar, 0.05 parts by weight of salt, 1 part by weight of cocoa powder, and glycerin fatty acid ester (Excel, Kao) were used, respectively. 0.1 parts by weight and 0.03 parts by weight of sucrose fatty acid ester (DK Ester, manufactured by Dai-ichi Kogyo Co., Ltd.) were mixed together, and dispersed to 23 parts by weight of unadjusted soybean milk at room temperature, and all reached 100 parts by weight. The way to add the remaining amount of water. The mixture was heated and dissolved while stirring to 75 ° C, and then homogenized by a high pressure emulsifier (APV-100, APV Systems) at 15 MPa, and then sterilized in boiling water for 10 minutes to produce a cocoa soy milk beverage. The cocoa soymilk beverages prepared are respectively set as cocoa soymilk drinks 1-8.

Cocoa soy milk drink 9~10

In the method for producing the above-mentioned cocoa soy milk beverages 1 to 7, the powdered brown algae is used in place of 0.2 parts by weight of carrageenan (manufactured by GENULACTA type K-100-J, manufactured by Sanken Co., Ltd.) which is often used for preventing precipitation of soymilk beverage; The soy milk beverage 9-10 is obtained in the same manner except that 0.2 parts by weight of sodium alginate (manufactured by Duck Algin, manufactured by Kikkoman Biochemifa Co., Ltd.), which is a main polysaccharide in the kelp which is used for preventing precipitation of the cream cream mixture, is used. .

Cocoa Soy Milk Drink 11

In the method for producing the above-mentioned cocoa soy milk beverages 1 to 8, the soy milk beverage 11 was obtained in the same manner except that the powdered brown algae was not used.

Example 6: Evaluation of Cocoa Soymilk Beverage (1) Precipitation prevention of soy protein and cocoa powder

The cocoa soymilk beverages 1 to 11 obtained in Example 5 were added to a sample vial made of glass, and allowed to stand in a refrigerator for 5 to 6 days to visually confirm the presence or absence of precipitation of soybean protein and cocoa powder, and the effect of preventing sedimentation. Conduct an evaluation. The results are shown in Table 3.

(2) flavor

The cocoa soymilk drinks 1 to 11 obtained in Example 5 were each subjected to a test drink to confirm the flavor. The results are shown in Table 3.

(3) Viscosity of cocoa soy milk drink

For the cocoa soymilk beverages 1 to 11 obtained in Example 5, the viscosity was determined at a rotation speed of 60 rpm using a BL type viscometer at a liquid temperature of 20 °C.

A beverage in which the precipitation of the cocoa soy milk beverages 1 to 5 and the 7-series soybean protein and the cocoa powder of the powdered brown algae of the production examples 1 to 5 and 7 was prevented and the flavor was also improved. Moreover, there was no problem of coloring due to the addition of powdered brown algae. Furthermore, the cocoa soymilk drinks 1 to 5 and 7 each have a lower viscosity of about 1 to 40 mPa·s, and it is considered that the precipitation prevention effect shown in Table 3 is not caused by the adhesion enhancement.

Example 7: Manufacture of cocoa milk beverage Cocoa milk drink 1~5

0.3 parts by weight of the powdered brown algae of the above Example 1 (manufacturing examples 1 to 3, 5 or 6), 5 parts by weight of granulated sugar, 0.05 parts by weight of salt, 1 part by weight of cocoa powder, and glycerin fatty acid ester (Excel, Kao) were used, respectively. 0.1 parts by weight of sucrose fatty acid ester (DK Ester, manufactured by Daiichi Kogyo Co., Ltd.), 0.03 parts by weight, and mixed at room temperature, after dispersing it in 23 parts by weight of milk, to 100 parts by weight. Add the remaining amount of water in a way. Stir on one side while heating to 75 ° C, and then The high-pressure emulsifier (APV-100, APV Systems) was homogenized at 15 MPa, and then sterilized in boiling water for 10 minutes to produce a cocoa milk beverage. The prepared cocoa milk drinks were respectively set to 1 to 5 of cocoa milk drinks.

Cocoa milk drink 6~8

In the method for producing the above-mentioned cocoa milk beverages 1 to 5, the powder brown algae is used in place of 0.2 parts by weight of carrageenan (manufactured by GENULACTA type K-100-J, manufactured by Sanjing Co., Ltd.) which is often used for preventing precipitation of milk beverages; 0.2 g parts of sodium alginate (made by Duck Algin, manufactured by Kikkoman Biochemifa Co., Ltd.), the main polysaccharide in the kelp which prevents the precipitation of the cream cream mixture; or microcrystalline cellulose which is often used for preventing the precipitation of milk beverages (Asahi Kasei Chemical Co., Ltd.) The production was carried out in the same manner except that 0.2 parts by weight of Seolus FD-101) was produced, and milk beverages 6 to 8 were obtained.

Cocoa Milk Drink 9

In the method for producing the cocoa milk beverages 1 to 5, the powdered brown algae was used, and the same was carried out to obtain a milk beverage 9.

Example 8: Evaluation of Cocoa Milk Beverage (1) Precipitation prevention of milk protein and cocoa powder

For the milk beverages 1 to 9 obtained in Example 7, they were placed in a sample vial made of glass and allowed to stand in the refrigerator for 5 to 6 days to visually confirm the presence or absence of precipitation of the soy protein and the cocoa powder, and the effect of preventing sedimentation was carried out. Evaluation. The results are shown in Table 4.

(2) flavor

The milk beverages 1 to 9 obtained in Example 7 were each subjected to a test drink to confirm the flavor. The results are shown in Table 4.

(3) Viscosity of cocoa milk beverage

For the cocoa milk drinks 1 to 9 obtained in Example 7, the viscosity was determined at a rotational speed of 60 rpm using a BL type viscometer at a liquid temperature of 20 °C.

A beverage in which the milk powder of the powdered brown algae of the production examples 1 to 3 or 5, the milk protein 1 and 4, and the cocoa powder were precipitated, and the flavor was also improved. Moreover, there was no problem of coloring due to the addition of powdered brown algae. Furthermore, the milk beverages 1 to 4 each have a low viscosity of about 1 to 60 mPa·s, and it is considered that the precipitation prevention effect shown in Table 4 is not caused by the viscosity enhancement.

Example 9: Manufacture of matcha milk beverage Matcha milk drink 1~5

0.3 parts by weight of the powdered brown algae of the above Example 1 (Production Examples 1 to 3, 5 or 6) were used, and 7 parts by weight of granulated sugar, 0.04 parts by weight of salt, and 1 part by weight of Matcha powder were mixed together and dispersed at normal temperature. After 30 parts by weight of the milk, the remaining amount of water was added in such a manner that the total amount reached 100 parts by weight. The mixture was heated and dissolved while stirring to 75 ° C, and then homogenized by a high pressure emulsifier (APV-100, APV Systems) at 20 MPa, and then boiled. A milk beverage was prepared by sterilizing in water for 10 minutes. The prepared matcha milk drinks were respectively set to 1 to 5 of matcha milk drinks.

Matcha milk drink 6~8

In the method for producing the above-mentioned matcha milk beverages 1 to 5, the powdered brown algae is used in place of 0.2 parts by weight of carrageenan (manufactured by GENULACTA type K-100-J, manufactured by Sanken Co., Ltd.) which is often used for preventing precipitation of milk beverages; 0.2 parts by weight of sodium alginate (made by Duck Algin, manufactured by Kikkoman Biochemifa Co., Ltd.), a main polysaccharide in kelp which prevents precipitation of a cream cream mixture, or microcrystalline cellulose (made by Asahi Kasei Chemical Co., Ltd.) which is commonly used for preventing precipitation of milk beverages In the same manner, except that 0.2 parts by weight of Ceolus FD-101) was used, a matcha milk beverage 6 to 8 was obtained.

Matcha milk drink 9

In the method for producing the above-mentioned matcha milk beverages 1 to 5, the powdered brown algae was used, and the same was carried out in the same manner to obtain a matcha milk beverage 9.

Example 10: Evaluation of Matcha Milk Beverage (1) Precipitation prevention of milk protein and matcha powder

The matcha milk beverages 1 to 9 obtained in Example 9 were added to a sample vial made of glass, and allowed to stand in the refrigerator for 5 to 6 days to visually confirm the presence or absence of precipitation of milk protein and matcha powder, and the effect of preventing sedimentation was observed. Conduct an evaluation. The results are shown in Table 5.

(2) flavor

The matcha milk drinks 1 to 9 obtained in Example 9 were each subjected to a test drink to confirm the flavor. The results are shown in Table 5.

(3) Viscosity of matcha milk beverage

The matcha milk beverages 1 to 9 obtained in Example 9 were obtained at a liquid temperature of 20 ° C using a BL type viscometer at a rotational speed of 60 rpm.

A beverage in which the precipitate of the 1 to 4 milk protein and the matcha powder of the powdered brown algae of the production example 1 to 3 or 5 was added and the flavor was also improved. Moreover, there was no problem of coloring due to the addition of powdered brown algae. Furthermore, the matcha milk beverages 1 to 4 each have a low viscosity of about 1 to 60 mPa·s, and it is considered that the precipitation prevention effect shown in Table 5 is not caused by the viscosity enhancement.

As shown in the above-mentioned Example 6, the powdered brown algae of the present invention has an excellent precipitation preventing action against the cocoa soymilk beverage even if the carrageenan which is commonly used for preventing the precipitation of beverages, especially milk beverages, cannot be completed. Further, as shown in the above-mentioned Example 7, even in the beverage using cow's milk instead of soymilk, it has a precipitation preventing effect. Further, as shown in the above-described Example 10, even in the case of using the matcha powder, it has a precipitation preventing action as in the case of using the cocoa powder. Therefore, it is considered that not only can it be added to a beverage which has been previously used for sedimentation prevention by carrageenan, but also a new liquid quotient is produced by adding to a liquid commodity which has not been commercialized by sedimentation or separation so far. The possibility of goods, the value of goods is very high.

Example 11: Toast Bread 11-1 Toast Bread Manufacturing

10 parts by weight of tapioca starch was added to 90 parts by weight of the high-gluten flour, and mixed in a powder form to prepare 100 parts by weight.

5 parts by weight of cotton white sugar, 2 parts by weight of salt, 2 parts by weight of skim milk powder, and 0.1 parts by weight of yeast food were mixed in a powder form.

Further, 0.5 parts by weight of a food additive previously used as a bread improver, microcrystalline cellulose (manufactured by Asahi Kasei Chemical Co., Ltd., Ceolus FD-101), pectin (manufactured by Hercules, GENU Pectin Freeze-J), Sodium alginate (manufactured by Kikkoman Biochemifa, Duck Algin), calcium alginate (manufactured by FMC Biopolymer, TXF 200) or alginic acid (manufactured by Kikkoman Biochemifa, Duck Loid) or powdered brown algae of Production Example 1 or 6 One is used as a modifier and is thoroughly mixed.

The powder powder was placed in a stirrer (manufactured by SK Mixer Co., Ltd., SK 10), and 1.5 parts by weight of dry yeast was added to one part of 65 parts by weight of water, and then the remaining water was added thereto, and the mixture was mixed at a low speed. 3 minutes, mix at medium speed for 6 minutes.

Further, 5 parts by weight of shortening was added, mixed at a low speed for 3 minutes, mixed at a medium speed for 6 minutes, and mixed at a high speed for 2 minutes to obtain a dough ball.

The powder temperature, water temperature, and room temperature were appropriately adjusted so that the kneading temperature of the dough reached about 28 °C. The obtained dough ball was placed in a container, covered with a wet towel, placed in a thermostat, and fermented at 30 ° C for 70 minutes. Will be the dough After the body is discharged, it is divided into 280 g.

After leaving the fermentation time for 25 minutes, it was formed into a mold, placed in a furnace, and finally fermented for 60 minutes at 38 ° C and a humidity of 85%.

This was placed in an oven and baked at 210 ° C for 20 minutes to obtain toast bread.

The toasted bread obtained was cooled to room temperature. On the other hand, in the above-mentioned toast bread production, the unmodified agent was produced in the same manner as a control.

11-2 relative volume

For each of the breads produced in the above 11-1, the height was measured on the second day of manufacture, multiplied by the longitudinal length and the lateral length of the mold, and the bread volume was calculated, and the relative volume (parts) of the bread was calculated by the following calculation formula.

The relative volume is expressed in parts after dividing the volume of each test zone by the volume of the control zone. It is considered that the larger the bread size is softer, the weight of the tissue becomes lighter per 1 cm ³ , which affects the soft food texture, and there are many better cases, but if the volume is too large, there is also tissue. Need to pay attention to the situation that it becomes more voids and causes voids, or causes it to be difficult to chew.

The results are shown in Table 6 below. Breads of different relative volumes can be obtained depending on the modifiers added. Adding the powder brown algae of the manufacturing example 1 In the case of a shape, it is possible to obtain a bread which is not only inferior to the case of adding a food additive which has been used before, and has a better relative volume.

11-3 relative yield

The weight of the dough ball before calcination and the weight of the second day of manufacture of the prepared bread at the time of manufacture of each of the above 11-1 breads were measured, and the weight of the bread relative to the dough weight was expressed by the following formula The weight yield (parts) of the ratio is calculated as the relative yield (parts).

The relative yield is expressed in parts after dividing the weight yield before and after calcination in the test zone by the weight yield of the control zone. If it exceeds 100, the value is large, and it is considered to have an effect of improving the yield. Since the value is too high, there is a possibility that it is not cooked, so care must be taken.

The results are shown in Table 6 below. Depending on the modifier to be added, breads with different yields can be obtained. In the case of adding the powdered brown algae of Production Example 1, it is possible to obtain a bread which is not only inferior to the case where the food additive which has been used before is added, but also has a better relative yield.

11-4 relative volume

For each of the breads produced in the above 11-1, the volume and weight of the bread of the second day of manufacture were measured by the methods described in the above 11-2 and 11-3. The relative specific volume (parts) is calculated from the specific volume representing the ratio of the bread to the weight per 1 cm ³ by the following calculation formula.

The relative specific volume is expressed in parts after dividing the specific volume of the test zone by the specific volume of the control zone. If it exceeds 100 and the value is large, it is considered that the weight per 1 cm ³ becomes lighter, which affects the soft texture. There are also many better cases. However, if the value is too high, the structure becomes more void. Attention should be paid to the situation that causes a void or a phenomenon that is difficult to chew.

The results are shown in Table 6 below. Breads of different specific specific abilities can be obtained depending on the modifier to be added. In the case of adding the powdered brown algae of Production Example 1, it is possible to obtain a bread which is not only inferior to the case where the food additive which has been used before is added, and which has a better relative specific volume.

11-5 texture analysis

For each of the breads produced in the above 11-1, the bread produced was cut to a thickness of 3 cm on the second day of manufacture, and a rheometer (manufactured by SUN Science, Rheo Meter CR-500DX) was used to carry out the following 11- Texture analysis described in 5-1~11-5-6.

The analysis conditions were set to a plunger speed of 300 mm/min, a gap of 10 mm, and a repetition. 2 times.

For each bread obtained in the above 11-1, the person who was placed at room temperature on the second day of manufacture was electronically charged at 1,500 W using a professional electric furnace (manufactured by Sanyo Electric Industries Co., Ltd., Range-pro EM-1503T). The furnace was heat treated for 15 seconds and the winner was subjected to texture analysis.

Furthermore, regarding relative elasticity, relative cohesiveness, relative adhesion, and relative chewiness, it is difficult to analyze the heat treatment by the electric furnace, and only the bread placed at room temperature on the second day of manufacture is subjected to texture analysis.

11-5-1 relative maximum load

The maximum load (weight) required for cutting the plunger into the sample was measured, and the relative maximum load (parts) was calculated.

The so-called relative maximum load is expressed in parts after dividing the maximum load of the test zone by the maximum load of the control zone. If the value is large, it means that the cutting requires a large force, so it is a bite that needs to be hard to bite, crushed by the tongue or shredded by hand. If the value is small, it means that the tooth is easy to bite. The tongue is easily crushed, and the hand is easily shredded, that is, "soft" bread.

11-5-2 relative deformation rate

The ratio of the deformation ratio (parts) which is the ratio of the thickness of the sample to the original thickness before the cutting of the sample was measured until the sample was pressed, and the relative deformation ratio was calculated.

The relative deformation rate is expressed in parts after dividing the deformation rate of the test zone by the deformation rate of the control zone. If the value is large, it means that the length of the deformation of the sample before the cutting is long, which is a bread that is difficult to cut. If the value is small, the length of the deformation is short, and it is easy to cut. soft" Or "crunchy and soft" bread.

11-5-3 relative elasticity

In the texture analysis, the ratio at which the deformation of the sample caused by pressing the plunger into the sample was recovered at the withdrawal force was measured, and the ratio was expressed as the elasticity. After the elasticity of the test zone is divided by the elasticity of the control zone, the relative elasticity is calculated in parts.

If the value is large, it means that the recovery has a strong elastic force when pressed, and if the value is small, it means that the recovery is poor, and the state is always depressed, and the elasticity is weak. That is, when the value is large, it is expressed as a bread having a "elastic" texture.

11-5-4 relative cohesion

In the texture analysis, the operation of pressing the plunger into the sample and applying a load was repeated twice, and the ratio of the first and second load energies was measured, and this was expressed as cohesiveness.

After the cohesiveness of the test zone was divided by the cohesiveness of the control zone, the relative cohesiveness was calculated in parts. If the value is large, it means that it is difficult to deform and it is difficult to disintegrate, that is, it is a bread that is difficult to eat. If the value is small, it means that it is "easy to collapse", "easy to eat", and "better in melting". Foody bread.

11-5-5 relative adhesiveness

The value obtained by multiplying the cohesiveness measured by the above 11-5-4 by the maximum load measured by the above 11-5-1 is expressed as a tackiness.

After the adhesion of the test zone was divided by the adhesion of the control zone, the relative adhesion was calculated in parts. If the value is large, it means a gel-like feeling/rubbery feeling/paste The shape is strong, that is, it is a bread that is difficult to swallow. If the value is small, it is a bread with a feeling of gelatininess, "easy to collapse", and "easy to swallow".

11-5-6 relative chewiness

The value obtained by multiplying the elasticity measured by the above 11-5-3 by the adhesiveness measured by the above 11-5-5 is expressed as chewiness.

After the chewability of the test area was divided by the chewiness of the control area, the relative chewiness was calculated in parts. If the value is large, it means that the force required for chewing is large, that is, the bread which is required to be grinded into a state capable of swallowing and which is difficult to chew, and if the value is small, it means a chewing place. It has less force and is a bread with a sense of "easy to chew" and "feel better".

For the texture analysis described above, the results of the bread placed at room temperature are shown in Table 7, and the results of heat treatment of the bread just in a professional electric furnace are shown in Table 8.

When the powdered brown algae of Production Example 1 is added, it has a preferable value in any of the texture analysis, and a bread which is not only inferior to the case where the food additive which has been used before is added, and which has a better texture can be obtained.

11-6 functional examination

For each of the breads produced in the above 11-1, the functional inspection was performed on the second day of manufacture. Specifically, in terms of whether it is a soft food texture, whether it is a pleasant feeling of elasticity, or whether the mouth feel is good, the control area is 0, preferably +, and -3 to +3 Ratings are evaluated by means of an average score.

The functional examination was performed by a total of 15 functional inspectors trained. In addition, one of the breads of your favorite food is selected, and the hobby is expressed by the number of people.

On the other hand, for the appearance of the prepared bread, the surface cut with a kitchen knife was evaluated. The results are shown in Table 9.

When the powdered brown algae of the production example 1 was added, the balance of the functional test was excellent, and the evaluation was excellent, and the total score and the preference were higher than those of the food additive which had been used before. Bread. Further, in the case of blending the powdered brown algae of Production Example 6, any of the functional test was obtained, which was low in evaluation, low in total score and preference, and further had black spots and poor appearance.

Example 12: Chinese ramen 12-1 Chinese Ramen Manufacturing

To 95.0 parts by weight of the quasi-high-gluten flour, 5.0 parts by weight of tapioca starch was added and thoroughly mixed to prepare 100.0 parts by weight of a powder.

With respect to the 100.0 parts by weight, 0.5 parts by weight of a food additive previously used as a modifier for noodles, that is, microcrystalline cellulose (manufactured by Asahi Kasei Chemical Co., Ltd., Ceolus FD-101), kappa-carrageenan (three Crystal Corporation, GENULACTA type K-100-J), Kadran gum (manufactured by Takeda Pharmaceutical Co., Ltd., Kadran Glue), Guaya Gum (manufactured by Sanrong Pharmaceutical Trading Co., Ltd., Guarcol U-40), Sanxian Gum ( Any of the powdered brown algae manufactured by Maruzen Pharmaceutical Industries Co., Ltd., Xanthan FNCS), sodium alginate (Kikkoman Biochemifa, Duck Algin) or calcium alginate (FMC Biopolymer, TXF 200), or the production example 1 or 6 Improver and mix well.

On the other hand, 1.0 part by weight of the salt was sufficiently mixed, dissolved in 34.0 parts by weight of water, and suspended to prepare a kneaded water.

Adding them to the above mixed powder of quasi-high-gluten flour, tapioca starch and improver for 10 minutes, after 10 minutes of ripening time, by usual The dough was passed through a roll to make a dough strip (3.0 mm), and two layers were overlapped by a roll, and this work was repeated twice.

After being calendered to 2.0 mm → 1.5 mm → 1.0 mm by the same roller, it was cut into a noodle shape by a noodle machine equipped with a No. 20 cutter to obtain raw noodles.

The raw Chinese ramen was placed in a polyethylene bag in a raw state, and stored in a refrigerator for one night.

On the other hand, in the manufacture of the above-mentioned Chinese ramen, the unmodified agent was produced in the same manner as a control.

12-2 upper thread tensile test

For the Chinese ramen noodles manufactured in the above 12-1, the noodle of the raw ramen noodles was cut to 8 cm on the second day of manufacture, and after boiling for 3 minutes and 30 seconds in boiling water, a rheometer (manufactured by SUN Science, Rheo) was used. Meter CR-500DX) Perform the tensile tests of 12-2-1 and 12-2-2 below.

The analysis conditions were such that the stretching speed was set to 150 mm/min until the upper thread was broken.

12-2-1 relative tensile stress

The needle thread was stretched in the opposite direction, and the tensile stress (weight) required for cutting was measured, and then the relative tensile stress (part) was calculated.

The relative tensile stress is expressed in parts after the tensile stress of the test zone is divided by the tensile stress of the control zone. If the value is small, it means that less force can cut the upper thread, so the teeth are easy to bite, the tongue is easily crushed, and the value is also lowered when the noodles are stretched, which is a soft and soft noodle. If the value is large, it means that the teeth are bitten, the tongue is crushed or the hands are shredded. The elasticity of the noodles is related to the "harder" and "bite" noodles. The results are shown in Table 10.

12-2-2 relative deformation rate

The needle thread was stretched in the opposite direction, and the ratio of the deformation to the original length, that is, the deformation ratio (part) before the cutting, was measured, and the relative deformation ratio was calculated.

The relative deformation rate is expressed in parts after dividing the deformation rate of the test zone by the deformation rate of the control zone. If the value is small, the length of the deformation is short and it is easy to cut. Therefore, as a noodle, it means "crunchy and easy to cut". If the value is large, it means that the length of the deformation of the sample until the cutting is long, and it is considered that it is also related to the elasticity of the noodle, and is not easily broken by rubber and is sufficiently elongated to be an "extended" noodle. The results are shown in Table 10.

When the powdered brown algae of Production Example 1 was added, it was possible to obtain a kneading dough which was not inferior to the case where the prior food additive was added, which had a good bite and an extensibility.

12-3 functional examination

For each of the Chinese ramen manufactured by the above 12-1, the functional inspection was performed on the second day of manufacture.

For the functional inspection, each of the raw Chinese ramen was cooked in boiling water for 3 minutes and 30 seconds for cooking, and for the person who was placed in the container filled with the soup, the functional test was performed immediately after the cooking was completed and after 10 minutes in the soup. Specifically, for the noodles that have just been cooked, it is evaluated whether it is a smooth food texture, whether the hardness is sufficient, whether it has a pleasant elasticity, and then the noodle after 10 minutes in the soup is evaluated, and the post-cooking extension is evaluated. The control area is 0, preferably +, and 7 to -3 to 3, and is represented by the average score.

The functional examination was performed by a total of 20 functional inspectors trained. In addition, one type of noodles of your favorite food is selected, and the hobby is expressed by the number of people. On the other hand, regarding the appearance of the cooked Chinese ramen, the color was visually evaluated. The results are shown in Table 11.

When the powdered brown algae of Production Example 1 was added, the balance of any of the functional tests was well evaluated, and the previous one was obtained and added. The case of the food additive used directly compared to the total score and the most desirable middle-sized ramen. Further, in the case of blending the powdered brown algae of Production Example 6, it is possible to obtain a poorly-like ramen type having a low taste and a brown appearance.

Example 13: Udon Noodles 13-1 manufacture of oolong noodles

0.5 parts by weight of the modifier used in Example 12 was added to 100.0 parts by weight of the gluten flour (previously used as a food additive for noodle improver, microcrystalline cellulose, kappa-carrageenan, Cardland Gum, Guadal, Sanxian gum, sodium alginate or calcium alginate or one of the powdered brown algae of Production Example 1 or 6) and thoroughly mixed.

On the other hand, 2.0 parts by weight of the salt was dissolved in 34.0 parts by weight of water to be suspended to prepare a kneaded water.

Adding them separately to the above mixture of gluten flour and improver and mixing for 10 minutes. After 10 minutes of aging time, the dough is passed through a roll to make a dough strip (3.0 mm) by a conventional method. The two layers overlap and the operation of passing the roller is repeated twice.

After being calendered to 2.3 mm → 2.0 mm → 1.7 mm by the same roller, it was cut into a noodle shape by a noodle machine equipped with a No. 10 cutter to obtain raw noodles.

The raw udon noodles were placed in a polyethylene bag in a state of being stored, and stored in a refrigerator for one night.

On the other hand, in the manufacture of the above-mentioned oolong noodle, the unmodified agent was produced in the same manner as a control.

13-2 upper thread tensile test

For each of the oolong noodles manufactured in the above 13-1, the noodle line of the raw oolong noodles was cut into 8 cm on the second day of manufacture, and boiled for 15 minutes in boiling water, and then stretched by the same method as the above 12-2. test. The results are shown in Table 12.

When the powdered brown algae of Production Example 1 was added, it was possible to obtain a better, bite-strength, and extensible wok face as compared with the case of adding the previous food additive.

13-3 functional examination

For the udon noodles manufactured in the above 13-1, the functional inspection was performed on the second day of manufacture.

For the functional examination, the raw udon noodles were cooked in boiling water for 15 minutes for cooking, and for the person who was placed in the container filled with the soup, the functional test was carried out after the cooking was completed for 10 minutes. Specifically, for the noodles that have just been cooked, whether it is a smooth texture, whether the hardness is sufficient, and whether it has a pleasant elasticity of the elastic tooth, and then the noodles kept in the soup for 10 minutes. For the post-cooking extension, the control area is 0, preferably +, and the evaluation is performed on 7 levels of -3 to +3, with an average score. Said.

The functional examination was performed by a total of 20 functional inspectors trained. In addition, one type of noodles of your favorite food is selected, and the hobby is expressed by the number of people. On the other hand, regarding the appearance of the cooked udon noodles, the color was visually evaluated. The results are shown in Table 13.

When the powdered brown algae of the production example 1 was added, the balance of the functional test was excellent, and the evaluation was excellent, and the total score and the preference were higher than those of the food additive which had been used before. The udon noodles. Further, in the case of blending the powdered brown algae of Production Example 6, it was possible to obtain a poorly formed ulong noodles which had a low taste and a pale brown appearance.

Example 14: Buns 14-1 manufacture of buns

50.0 parts by weight of the quasi-high-gluten flour and 50.0 parts by weight of the low-gluten flour are thoroughly mixed, and 15 parts by weight of granulated sugar, 0.5 parts by weight of salt, and mash powder are added thereto. 1.0 parts by weight.

Further, 0.5 parts by weight of a food additive previously used as a modifier for a bun, that is, sodium alginate (Kikkoman Biochemifa, manufactured by Duck Algin) or microcrystalline cellulose (manufactured by Asahi Kasei Chemical Co., Ltd., Ceolus FD-101) or manufactured is added. Any of the powdered brown algae of Example 1 or 6 was used as a modifier and thoroughly mixed.

The powder was placed in a stirrer (manufactured by SK Mixer Co., Ltd., SK 10), and 2.0 parts by weight of shortening oil and dry yeast were added to 54 parts by weight of water, and then mixed at a low speed for 3 minutes to mix at a high speed. minute.

After the mixing was completed, the dough was covered with a wet towel and fermented at room temperature for 20 minutes. After the fermentation, the dough was separated by 50 g one by one, and the rounds were arranged on an iron plate with cooking paper. After the fermentation time of 20 minutes, the dough is flattened with a rolling pin and shaped into a shape of a stuffing. This was placed in a furnace set to 40 ° C and a humidity of 50% for 30 minutes for secondary fermentation.

After fermentation, it was steamed in a steamer for 15 minutes and allowed to stand at room temperature for 20 minutes to cool.

Thereafter, it was stored in a refrigerator at 5 ° C for one night.

On the other hand, in the manufacture of the above-mentioned steamed buns, the unmodified agent was produced in the same manner as a control.

14-2 relative volume

For each of the buns manufactured in the above 14-1, the height and the diameter of the bottom circle were measured on the second day of manufacture, and the radius was calculated from the diameter. The volume of each bun is calculated by the following calculation formula.

Further, the relative volume is calculated from the obtained volume. The relative volume is expressed in parts after dividing the volume of each test zone by the volume of the control zone. The larger the size of the buns, the softer the appearance. The weight of the tissue is lighter per 1 cm ³ , which affects the soft texture. Although it is better, if the volume is too large, the tissue will become Attention should be paid to the case where there are many voids causing voids or causing difficulty in chewing. The results are shown in Table 14.

Buns having different relative volumes can be obtained depending on the modifier to be added. When the powdered brown algae of Production Example 1 was added, it was possible to obtain a bun having a better relative volume than the case of adding the food additive which has been used before.

14-3 texture analysis

For each of the buns manufactured and stored in the above-mentioned 14-1, the upper portion was cut to a thickness of 3 cm on the second day of manufacture, and the wrap film was covered in an electric furnace at 1500 W for 15 seconds, and then a rheometer was used. (SUN Science, Rheo Meter CR-500DX), as described in 14-3-1~14-3-5 below Texture resolution. The measurement conditions were set to a plunger speed of 120 mm/min, a gap of 20 mm, and repeated twice. The results are shown in Table 15.

14-3-1 relative maximum load

The maximum load (weight) required for cutting the plunger into the sample was measured, and then the relative maximum load (parts) was calculated.

The so-called relative maximum load is expressed in parts after dividing the maximum load of the test zone by the maximum load of the control zone. If the value is large, it means that the cutting requires a large force, so the teeth are bitten, the tongue is crushed or the hand is shredded. It is a hard bun. If the value is small, it means that the teeth are easy to bite. The tongue is easily crushed, and the hand is easily shredded, that is, the "soft" buns.

14-3-2 relative elasticity

In the texture analysis, the ratio of the deformation of the sample caused by pressing the plunger into the sample at the time of the force removal was measured, and the ratio was expressed as the elasticity. After the elasticity of the test zone is divided by the elasticity of the control zone, the relative elasticity is calculated in parts.

If the value is large, it means that the recovery is strong when pressed, and has elasticity. If the value is small, it means that the recovery is poor, and it becomes a state of being depressed all the time, and the elasticity is weak. That is, if the value is large, it is expressed as a buns having a "flexible" texture.

14-3-3 relative cohesion

In the texture analysis, the operation of pressing the plunger into the sample and applying a load was repeated twice, and the ratio of the first and second load energies was measured, and this was expressed as cohesiveness.

After dividing the cohesiveness of the test zone by the cohesiveness of the control zone, Relatively cohesive. If the value is large, it means that it is difficult to deform and is difficult to disintegrate, that is, it is a bun that is difficult to eat. If the value is small, it means that it has "easily broken", "easy to eat", and "better in melting". Feeling the buns.

14-3-4 relative adhesiveness

The value obtained by multiplying the cohesiveness measured by the above 14-3-3 by the maximum load measured by the above 14-3-1 is expressed as the adhesiveness.

After the adhesion of the test zone was divided by the adhesion of the control zone, the relative adhesion was calculated in parts. If the value is large, it means that the gelatinous feeling/rubbery feeling/paspy feeling is strong, that is, the steamed buns are difficult to swallow, and if the value is small, it means that the gelatinous feeling is small and “easy to collapse”. A buns that are "easy to swallow".

14-3-5 relative chewiness

The value obtained by multiplying the elasticity measured by the above 14-3-2 by the above-mentioned 14-3-4 measured colloidality is expressed as chewiness.

After the chewability of the test area was divided by the chewiness of the control area, the relative chewiness was calculated in parts. If the value is large, it means that the force required for chewing is large, that is, the buns that are required to be swallowed to be swallowable and which are difficult to chew, and if the value is small, it is required for chewing. It has a small force and has a buns that are easy to chew and have a better taste.

When the powdered brown algae of Production Example 1 is added, it is possible to obtain a bun which is not only inferior to the case where the food additive which has been used before is added, and which has a preferable value, in any of the texture analysis.

14-4 functional examination

For each of the buns manufactured and stored in the above-mentioned 14-1, the wrap film was heated in an electric furnace at 1500 W for 30 seconds, and then subjected to functional inspection. In the functional test, the control area is 0, preferably +, and -3 to +3, depending on whether it is soft, whether it is a pleasant elastic feeling, or whether the mouth feels better. Ratings are evaluated by means of an average score.

The functional examination was performed by a total of 4 functional inspectors trained. In addition, one of the buns of your favorite food is selected, and the hobby is expressed by the number of people.

On the other hand, the appearance of the prepared buns was evaluated visually. The results are shown in Table 16.

When the powdered brown algae of Production Example 1 was added, it was found that any of the functional tests had a good balance with good balance, and the total score and taste were not inferior to the case of adding the food additive previously used for the steamed buns. And a buns for a better evaluation. Further, in the case of blending the powdered brown algae of Production Example 6, it was obtained that although the evaluation of any of the functional tests was not low, there was a strong seaweed taste, the preference was low, and there were also black spots, and the appearance was also poor. The buns.

Example 15: Dairy product 1 15-1 Frost Cream Manufacturing

48.2 parts by weight of water, 14.0 parts by weight of sweetened condensed milk, 10.0 parts by weight of raw emulsifiable concentrate (milk fat fraction: 45%), and 7.0 parts by weight of sucrose were mixed in a liquid form. 0.10 parts by weight of the skim milk powder, 4.0 parts by weight of the white sugar, and 0.3 parts by weight of the glycerin fatty acid ester are mixed in a powder form, and 0.3 parts by weight of the food additive which has been conventionally used as a conditioner for the cream cream is mixed. Locust bean gum (manufactured by MRC Polysaccharide, Soalocust A-120H), Guaya gum (manufactured by Sanrong Pharmaceutical Trading Co., Ltd., Guarcol U40), tamarind gum (manufactured by Dainippon Sumitomo Pharmaceutical Co., Ltd., Glyloid 2A), sodium alginate (Kikkoman) Manufactured by Biochemifa, Duck Algin), microcrystalline cellulose (manufactured by Asahi Kasei Chemical Co., Ltd., Ceolus FD101), κ-carrageenan (manufactured by Sanjing Co., Ltd., GENU LACTA TYPE K-100-J) or alginate (Kikkoman Biochemifa) Manufacture, Duck Loid, or any of the powdered brown algae of Production Example 1 or 6 as a modifier.

The mixed powder is added to the previously mixed liquid, heated in boiling by heating, and dispersed and dissolved. After reaching 65 ° C, add dissolved salt-free cream 4.0 parts by weight, which was homogenized at 1,200 rpm for 1 minute. After homogenization, it was again heated to 85 ° C with boiling water, and then cooled in a refrigerator. After cooling, the amount of water evaporated was adjusted, and 0.1 part by weight of vanilla oil and 0.1 part by weight of vanilla extract were added thereto and thoroughly stirred to obtain a cream mixture.

The obtained cream mixture was placed in a freezer and stirred at -8 ° C for about 28 minutes to obtain a cream. The obtained cream was placed in a container and stored at -18 °C. On the other hand, those who did not add the modifier to the above-mentioned cream were used as a control zone for the test.

15-2 expansion rate determination

For each cream produced in the above 15-1, the weight (g) of the cream mixture before freezing and the weight (g) of the frozen cream after the same volume were measured, and each of the following formulas was used to calculate each weight. The expansion rate of frost cream (number 5).

The expansion ratio is the value of the mixing ratio of air in the cream. If the value of the expansion ratio is high, the taste is lighter. If the value of the expansion ratio is low, the taste is sticky. Therefore, it needs to be prepared according to the taste of the cream to be obtained.

The results are shown in Table 17 below.

Depending on the modifier to be added, a cream with a different expansion ratio can be obtained. When the powdered brown algae of Production Example 1 was added, it was possible to obtain a cream which is not only inferior to the case of adding a food additive which has been used as a modifier, but also has a better relative volume.

15-3 thermal shock resistance test (conformity rate)

Using a cream rinse, place the frozen cream in a small cup, cover the cup with a film cover, leave it at 5 ° C for 1 hour, and leave it at -18 ° C for 1 hour. This operation was repeated 5 times and finally left at room temperature for 30 minutes. The weight of the frost-free portion after freezing (before standing at room temperature) and the unmelted cream portion after 30 minutes at room temperature were measured, and the shape retention ratio was calculated by the following formula (number 6). .

It is preferred that the cream is often frozen in the circulation process, and actually exists in a condition where it is left at room temperature for a while and then frozen again. Call it a thermal shock. If the thermal shock resistance is weak, it is easily dissolved, and the texture of the ice crystal in the cream cream becomes thick and the taste is deteriorated. In terms of the current circulation status of the cream, it is required to be excellent in thermal shock resistance.

The results are shown in Table 17 below.

Depending on the modifier to be added, a cream with a different shape retention rate can be obtained. In the case of adding the powdered brown algae of Production Example 1, it is possible to obtain a cream cream which is not inferior to the case where the food additive which has been used before is added, and which has a better shape retention ratio. In the case of the cream which has an improved shape retention ratio, it is confirmed that the syneresis can be prevented even by visual observation, and it is considered that the shape retention rate is improved by the whey separation preventing action and the syneresis preventing action.

15-4 functional examination

Each of the creams manufactured in the above 15-1 and the creams to which the thermal shock was applied in the above 15-3 were subjected to a functional inspection. Specifically, in terms of whether the excavation smoothness is better, whether the texture of the ice crystal is finer, whether the fusion feeling is better, and whether the thick feeling is higher, the control area is 0, preferably +, and -3 to The evaluation was performed on 7 levels of +3, expressed by the average score.

The usual cream test was performed by a total of 13 functional inspectors, a total of 10 functional inspectors. In addition, one of the creams of your favorite food is selected, and the hobby is expressed by the number of people.

The results of the creams produced in the 15-1 are shown in Table 18, and the results of the creams applied to the thermal shock in 15-3 are shown in Table 19.

When the powdered brown algae of Production Example 1 is added, it is possible to obtain a high degree of balance in any of the functional tests, and the total score is compared with the case of adding a food additive which has been used as a modifier. The most hobby cream. In the sensory examination of the cream after the thermal shock, it is also possible to obtain a cream which is not inferior to the case of adding a food additive which has been used as a modifier, and has the highest preference. Further, in the case of blending the powdered brown algae of Production Example 6, all of the functional tests were evaluated with lower evaluation, total score, and preference. A creamy cream that is lower and has a black spot and a poor appearance.

Example 16: Dairy 2 16-1 Remanufactured Cheese

Weighing 85 parts by weight of natural cheese, 12.75 parts by weight of water, 1.7 parts by weight of sodium polyphosphate, 0.38 parts by weight of sodium hydrogencarbonate, and 0.17 parts by weight of glycerin fatty acid ester were placed in a container, and 0.3 parts by weight was added thereto, which was previously used as usual. The food additive of the cheese-making improver is locust bean gum (MRC Polysaccharide, Soalocust A-120H), Sanxian gum (manufactured by Maruzen Pharmaceutical Co., Ltd., Xanthan CNJS) or sodium alginate (Kikkoman Biochemifa, Duck Algin) Or any one of the powdered brown algae of Production Example 1 or 6 as a modifier, and placed in a heated boiling water bath together with a container and thoroughly stirred to disperse and dissolve.

After dispersing and dissolving, correct the amount of water evaporated, and inject it into a small cup at 50 g per cup. After standing at room temperature for a while, the lid of the membrane was placed on the cup and stored in a refrigerator at 5 °C. On the other hand, the manufacturer who did not add the modifier to the above-mentioned processed cheese was used as a control zone for the test.

16-2 texture analysis

For each of the reconstituted cheeses which were produced in the above-mentioned 16-1 and stored in a refrigerated state, a rheometer (manufactured by SUN Science Co., Ltd., Rheo Meter CR-500DX) was used for the following 3-2-1~3-2- 4 texture analysis described. The measurement conditions were set to a plunger speed of 60 mm/min, a gap of 15 mm, and repeated twice.

The results are shown in Table 20.

16-2-1 relative maximum load

The maximum load (weight) required for cutting the plunger into the sample was measured, and then the relative maximum load (parts) was calculated.

The so-called relative maximum load is expressed in parts after dividing the maximum load of the test zone by the maximum load of the control zone. If the value is large, it means that the cutting requires a large force, so it is a harder re-made cheese that needs to be hardened by biting the teeth, crushing the tongue or shredding with hands. If the value is small, it means that the teeth are easy. Biting, the tongue is easy to crush, and the hand is easily shredded, that is, "soft" re-made cheese.

16-2-2 relative deformation rate

The processed cheese was compressed, and a load was applied until the cheese was cracked, and the ratio of the thickness of the sample which was not cracked and the thickness of the compression deformation to the original thickness, that is, the deformation ratio (part) was measured, and then the relative deformation ratio was calculated. The relative deformation rate is expressed in parts after dividing the deformation rate of the test zone by the deformation rate of the control zone. If the value is small, it means a reconstituted cheese that is easy to separate and brittle.

16-2-3 relative elasticity

In the texture analysis, the ratio at which the deformation of the sample caused by pressing the plunger into the sample was recovered at the withdrawal force was measured, and the ratio was expressed as the elasticity. After the elasticity of the test zone is divided by the elasticity of the control zone, the relative elasticity is calculated in parts.

If the value is larger, it means that the recovery is stronger and has elasticity. If the value is smaller, it means that the recovery is poor, and it becomes a state of depression all the time, and the elasticity is weak. That is, if the value is large, it means that there is a bite of reconstituted cheese.

16-2-4 relative cohesion

In the texture analysis, the plunger is pressed into the sample and the load is applied twice, and the ratio of the first and second load energy is measured, and it is expressed as coagulation. Poly.

After the cohesiveness of the test zone was divided by the cohesiveness of the control zone, the relative cohesiveness was calculated in parts. If the value is large, it means that it is difficult to deform and is difficult to disintegrate, that is, a reconstituted cheese having better shape retention.

When the powdered brown algae of the production example 1 is added, it is possible to obtain a reconstituted cheese which is not inferior to the case where the food additive which has been used as the modifier has been added, and which has better hardness and elasticity and which is easy to be divided and has good shape retention property.

16-3 functional examination

Each of the processed cheeses manufactured in the above 16-1 was subjected to a functional inspection.

Regarding the functional examination, specifically, whether the respective processed cheese has hardness, elasticity, whether the mouth feel is good or not, the control area is 0, preferably +, and -3 to +3. The seven levels are evaluated and expressed by the average score.

The functional examination was performed by a total of 4 functional inspectors trained. In addition, one of the re-made cheeses of your favorite food is selected, and the preference is expressed by the number of people. On the other hand, regarding the appearance of the reconstituted cheese, the color was visually evaluated.

The results on the appearance are shown in Table 20, and the results of other functional tests are shown. In Table 21.

When the powdered brown algae of Production Example 1 is added, it is possible to obtain a high degree of balance in any of the functional tests, and the total score is compared with the case of adding a food additive which has been used as a modifier. Re-cooked cheese with the highest preference. Further, in the case of blending the powdered brown algae of Production Example 6, a reconstituted cheese having a lower taste, a brownish appearance, and a black spot was obtained, which is difficult to say.

Example 17: Meat products 17-1 sausage manufacturing

With respect to 66.99 parts by weight of pork mash, 26.8 parts by weight of ice water, and 2.68 parts by weight of lard (refined lard), 0.3 parts by weight of a food additive previously used as a modifier for sausages, microcrystalline cellulose (Asahi Kasei Chemicals) was added. Manufactured by the company, Ceolus FD-101), κ-carrageenan (manufactured by Sanjing Co., Ltd., KC-200S) or sodium alginate (Kikkoman Biochemifa, manufactured by Duck Algin), or the powdered brown algae of the manufacturing example 1 or 6. One (as a modifier), 1.68 parts by weight of salt, 1 part by weight of white sugar, 0.2 parts by weight of a phosphate preparation, 0.2 parts by weight of a delicious seasoning, 0.14 parts by weight of white pepper, 0.14 parts by weight of granulated chicken soup, and 0.07 by weight of nutmeg. Serving, 0.03 parts by weight of sodium ascorbate, 0.03 parts by weight of sage, 0.03 parts by weight of cerium and sodium nitrite 0.01 parts by weight of the mixture was thoroughly mixed.

The meat is poured into the natural sheep intestine using a sausage machine. After the meat is poured to the appropriate length, it is bound with a kite string, cut, and boiled in a hot water bath at 75 ° C for 40 minutes to obtain boiled sausage. The boiled sausage was stored refrigerated (5 ° C) for one night and the next day was used for the test. On the other hand, a manufacturer who did not add the modifier in the above sausage production method was used in the same manner as a control.

17-2 cooking yield

For each sausage manufactured in the above 17-1, the weight before and after the boiling step at 75 ° C for 40 minutes was measured, and the cooking yield was calculated, and then the cooking yield of the control zone was set to 100, and the relative cooking was calculated by the following formula. Boil rate (parts) (number 7).

The relative cooking yield is one of the indicators of how the gravy remains after the boiling step and whether it becomes the taste of more juice food. If the value is higher, the corresponding gravy is retained.

The results are shown in Table 22.

When the powdered brown algae of Production Example 1 was added, it was possible to obtain a sausage having a higher cooking yield and a higher quality of gravy than the case of adding a food additive which has been used as a modifier.

17-3 moisture value

For each of the sausages manufactured in the above 17-1, on the second day of manufacture, the meat processing machine was used together with the skin to make the meat emulsion, and 10 g was used, and the moisture value was measured by the drying reduction method (105 ° C, 4 hours), and then The water content of the control zone was set to 100, and the relative moisture value (parts) was calculated by the following formula.

The relative moisture value indicates one of the indicators of the degree of gravy remaining in the prepared sausage and the taste of the food containing more juice. If the value is high, the corresponding degree of gravy remains.

The results are shown in Table 23.

When the powdered brown algae of the production example 1 was added, it was possible to obtain a sausage having a higher moisture content and a higher quality of gravy remaining than the case where the food additive which has been used as a modifier was added.

17-4 functional examination

The sausages manufactured in the above 17-1 were subjected to a functional inspection on the second day of manufacture. Regarding the functional examination, it is cooked in boiling water for 3 minutes before eating the sausage, and is used for functional examination.

For the above, in terms of juicyness, elasticity, and taste, the control area is 0, preferably +, and 7 to -3 to 7 levels, expressed by the average score. The functional examination was performed by four trained inspectors. The results are shown in Table 24.

When the powdered brown algae of Production Example 1 was added, a sausage which was not inferior to the case where the prior food additive was added, which was juicy, biting, and delicious was obtained. It is considered that the powdered brown algae of Production Example 1 can be used as a food additive for a food texture improving agent for sausages instead of carrageenan or the like.

Example 18: Gelatinized food 18-1 Grape jelly manufacturing

To 30.0 parts by weight of the white sugar, 1.2 parts by weight of trisodium citrate and 0.01 part by weight of sodium hexametaphosphate were added and thoroughly mixed.

Further, 4 parts by weight or 6 parts by weight of a food additive previously used as a gelling agent for gelled foods, iota-carrageenan (manufactured by Marine-Science, TS-150) or pectin (three Manufactured by Crystal Corporation, GENU Pectin 121- J) Or one of the powdered brown algae of Production Example 1 or 6 is used as a gelling agent and thoroughly mixed.

The powder was placed in 20 parts by weight of water and thoroughly stirred to disperse, and further 20 parts by weight of commercially available grape juice (100% grape juice beverage), 0.2 parts by weight of grape flavor, and 0.1 part by weight of hazelnut pigment were added. Mix well with stirring.

On the other hand, 0.2 part by weight of calcium hydrogen phosphate and 10 parts by weight of glucono-δ-lactone were added to all remaining parts by weight of water and thoroughly mixed.

This was added to a mixture obtained by mixing the above powder, water, fruit juice, flavor, and coloring matter, and the mixture was rapidly stirred and filled, and filled in a cup. Place it in the refrigerator and leave it overnight for gelation for testing.

18-2 gel breaking strength test

For each of the grape jelly manufactured in the above 18-1, a rheometer (manufactured by SUN Science Co., Ltd., Rheo Meter CR-500DX) was used for the following day to carry out the following gels of 18-2-1 and 18-2-2. Break strength test.

The analytical conditions were carried out using a 12.5 mm diameter stamp at a compression speed of 50 mm/min.

18-2-1 gel strength

The jelly was compressed by an impression, and the stress (weight) required to break the jelly was measured to obtain gel strength. The gel strength is the stress obtained when the jelly is just gelled, and is an indicator of the hardness of the jelly such as whether the jelly is gelled or whether the jelly is fastened.

The results are shown in Table 25.

18-2-2 deformation rate

The jelly was compressed by an impression, and the distance of the break until the jelly was deformed was measured, and the value obtained by dividing the height obtained by dividing the jelly into a part was obtained as a deformation ratio.

The deformation rate is one of the indicators indicating the texture of the jelly, and it is considered that if the value is low, it is a jelly which is easy to cut, has a refreshing mouthfeel, is easily broken in the mouth, is easily pulverized, and has a sharp texture. If the value is high, it is jelly which is difficult to cut, has elasticity, is soft, is hard to collapse in the mouth, and is difficult to eat. What kind of food is better, depending on the preferences of the consumer.

The results are shown in Table 25.

In the food additive previously used as a gelling agent, iota-carrageenan does not gel even if it is not heated, and gelation jelly cannot be obtained. Even if the powdered brown algae of Production Example 6 was added, gelation was not caused.

On the other hand, in the case of adding the powdered brown algae of Production Example 1, when the concentration of 4.0 parts by weight is used, it is more than 2 times as compared with the case of adding the pectin which has been used as the food additive of the gelling agent. Gel strength, gel strength higher than that of pectin was also obtained when the concentration was 6.0 parts by weight, and the powdered brown algae of Production Example 1 was obtained to obtain higher gel strength without heating. A useful gelling agent.

In addition, when the powdered brown algae of the production example 1 is added to the deformation rate, the jelly having a lower deformation rate than that in the case of adding the pectin can be obtained, which is different from the previous one, which is easy to cut, has a refreshing taste, and is easily disintegrated in the mouth. Easy to smash, fresh and delicious jelly.

Japanese Patent Application No. 2011-224237, filed on Oct. 11, 2011, and Japanese Patent Application No. 2012-25592, filed on Feb. 8, 2012, and filed on April 23, 2012 Priority is claimed on Japanese Patent Application No. 2012-98018, which is incorporated herein by reference.

[Industrial availability]

The present invention has the following industrial applicability: a novel powdered brown algae can be provided as a novel material derived from seaweed which can be widely and safely used for various foods and cosmetics and the like.

Further, the present invention has the following industrial applicability: a powdered brown algae which is reduced in seaweed color, can be used without any problem in color, and a powdered brown algae which is reduced in seaweed taste and can be used without problems in odor. Such a powdered brown algae can be widely used for various foods in the case of use in the field of, for example, beverages and foods, without impairing the flavor or color tone of the food to which it is originally intended.

Further, according to the present invention, it is possible to provide a solution which does not cause a large amount of a solution containing particles which are precipitated in the case of no treatment, and exhibits an excellent precipitation preventing action and a high safety. a precipitation preventing agent which prevents, for example, a solution containing an emulsified solution and/or a powder Precipitation of products in various fields such as materials, foods, lotions, detergents, and pharmaceuticals.

Further, it has the following industrial applicability: according to the present invention, it is also possible to provide a precipitation preventing agent which does not affect the original odor or color tone of a product in various fields, and the use of the precipitation preventing agent can be provided without affecting the original A product for preventing precipitation and a method for preventing precipitation in the case of odor or color tone.

Further, the present invention has the following industrial applicability: a food improver (especially a flour food improver) which can replace the previous food additive and can sufficiently improve the texture, texture, volume, taste, and the like of the same food can be provided. And food viscosity-increasing gelatin improver). In addition, it has the following industrial applicability: the use of the food improver can provide foods with improved food texture, texture, volume, taste, and the like, and can be improved into "delicious", "cheap" or "can be" Food that is easy to use, and how to make it.

Further, it has the following industrial applicability: according to the present invention, a food improving agent which does not affect the original odor or color tone of the food can be provided, and the food improving agent can be used without imparting an influence on the original odor or color tone. Foods that have been improved and their manufacturing methods.

Such a food improving agent of the present invention is used in the field of foods, particularly in the field of flour foods such as breads, noodles, wheat snacks, wheat mixed powders or steamed buns, and foods modified by viscosity-increasing gelation ( It is industrially available in the fields of dairy products, livestock products, gelled foods, and the like.

Claims (21)

A powdered brown algae comprising a water-soluble alginate component and an insoluble component, and the weight ratio of the water-soluble alginate component to the insoluble component is 1:0.05 to 1:4. The powdered brown algae according to claim 1, wherein the content of the insoluble component is 5 to 35% by weight. The powdered brown algae according to claim 1, wherein the content of the water-soluble alginate component is 10 to 70% by weight. The powder brown algae according to claim 1, wherein the weight ratio of the water-soluble alginate component to the insoluble component is 1:0.05 to 1:1.5. The powder brown algae according to claim 1, wherein the L value indicating the brightness of the color is 45 or more. The powder brown algae according to claim 5, wherein the L value indicating the brightness of the color is 70 or more. The powder brown algae according to claim 5, wherein the L value indicating the brightness of the color is 72 or more. The powdered brown algae according to claim 1 is obtained by pulverizing, washing and drying the brown algae, and the washing is performed by using a washing solution containing water, an alcohol, a decolorizing agent and an alkali. The powdered brown algae according to claim 8, wherein the brown algae belongs to the group consisting of the giant algae family or the Kunbu group. A precipitation preventing agent containing the powder according to any one of claims 1 to 9 Brown algae. A precipitating agent containing powdered brown algae obtained by pulverizing, washing and drying brown algae, and the washing is carried out by using a washing solution containing water, an alcohol, a decolorizing agent and an alkali. A solution containing precipitated particles, which comprises 0.01% by weight to 5.0% by weight of the powdered brown algae according to any one of claims 1 to 9, and has a viscosity of 100 mPa·s or less to prevent precipitation. A solution containing the precipitated particles of claim 12 which is a protein-containing beverage. A method of preventing precipitation, which comprises the step of adding the powdered brown algae according to any one of claims 1 to 9 to a solution containing precipitated particles. A food improver comprising the powdered brown algae according to any one of claims 1 to 9. A food improver according to claim 15 which is a flour food improver or a viscosity-increasing gelatinizer for food. A food product formulated with the food improver of claim 15 and containing 0.01 to 20.0% by weight of the above-mentioned powder brown algae. The food of claim 17, which is a flour food, a dairy product, a meat product or a gelled food. The food of claim 17, which is a bread, a noodle, a wheat snack, a wheat mixed powder or a bun. The food of claim 17, which is a cream, a snow cream, a cheese, a yoghurt, a sausage, a hamburger, a meatball, a mixed meat, a mixed fish, a jelly, a pudding or a dessert. A method of producing a food comprising the step of formulating a food improver according to claim 15 into a food.