WO2013054812A1 - 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

Powdered brown algae and their use

The present invention relates to powder brown algae. The present invention also provides a suspending agent using powdered brown algae, a liquid containing precipitated particles using the suspending agent and a method for preventing precipitation, and a food improving agent using powdered brown algae (especially a flour food improving agent and a food additive). The present invention also relates to a food and a food production method using the food improving agent.

Seaweed that has been eaten since ancient times has been used not only by cooking and processing itself, but also by adding it to foods other than seaweed. For example, seaweed is dried or processed into powdered seaweed that can be put into `` sprinkles '', `` miso soup '', `` soup '', `` seasoning '', `` tempura '', `` juice '' or `` noodles '' It is often eaten by kneading. In this case, the powdered seaweed gives the food a favorable flavor and unique color of the seaweed, or adds abundant minerals, dietary fiber and functional ingredients (such as fucoidan) contained in the seaweed. Often used for.

In recent years, techniques for using such powdered seaweed for foods other than seaweed have been proposed for the purpose of thickening stability and improving the texture. For example, the texture of “noodle” is improved (Patent Documents 1 and 2), the texture of “shun-me” is improved (Patent Document 3), and the texture of “Bread” is improved (Patent Documents 1 and 4). ), “Dressing-like foods” and “seasoning”, etc. (Patent Documents 5 and 6), improved texture of “Hamburg”, “Mitarashi Dango”, “Babaroa”, “Ice cream”, etc. (Patent Document 7).

Also, when seaweed is used in foods and cosmetics other than seaweed for the purpose of providing abundant minerals, dietary fiber, and functional ingredients (fucoidan, etc.) contained in seaweed, the flavor and color of seaweed are also given. It can be said that there are many cases where it is not preferable. For this reason, techniques for reducing the smell and color of seaweeds and extracts from seaweeds as much as possible have been proposed, both for food and cosmetics. For food use, for example, a funnel for food addition mainly composed of dried funnel obtained by washing, bleaching, and drying Funori original algae (Patent Document 7), heating for heating algae raw material at a specific temperature for a certain time And a method for producing a fucoidan extract (Patent Document 8), which comprises a step and an extraction step of extracting fucoidan with cold water or hot water at a specific temperature. For cosmetics, there is a purification method of seaweed extract characterized by subjecting seaweed extract to activated carbon treatment and cation exchange adsorption treatment (Patent Document 9).

In addition, while aiming to eat seaweed itself, a technique for reducing the smell of seaweed that is easier to eat and favored by more people has been proposed. For example, “seaweed powder” (Patent Document 10), which reduces seaweed odor by treating seaweed with alkali metal salt and sake lees, contact seaweed with tea extract, and then separate seaweed and tea extract. To obtain seaweed (Patent Document 11), “low salt, low odor wakame, kombu, hijiki, arame, mozuku obtained by washing edible seaweed with 10% to 54% water-containing ethanol And the like "(Patent Document 12).

On the other hand, there are many technologies that have been proposed and put to practical use to provide consumers with a variety of foods that are "delicious," "cheap," or "easy to use". . Among such techniques for improving foods, food additives are widely used because they are relatively inexpensive and can be easily used, and can be easily selected depending on the purpose. By applying food additives to foods, improving foods to be more “delicious” and “cheap” to be “simply usable” is a great advantage for consumers. Application studies on food additives are being conducted.

However, due to growing interest in safe foods in recent years, some consumers have added food additives ("existing additives" that have been approved because they are derived from natural products and have been used for chemical synthesis). The use of “designated additives” approved for product additives can be made in 2 minutes and foods using them may not be preferred.

For example, wheat is widely eaten all over the world. Flour obtained from wheat is used as a direct cooking ingredient, and flour such as bread, noodles, confectionery, mixed flour, and Chinese buns are used or processed. Is consumed as a finished food (flour food). It is clear that flour foods can be found everywhere and the demand for them is great. Examples of food additives currently used in flour foods include microcrystalline cellulose, pectin, sodium alginate, alginate, carrageenan, curdlan, guar gum, xanthan gum and the like.

As another example, attempts have been made to improve the food texture and the like of food by thickening the food or part of the food. There are various foods that can be improved by thickening gelation, and not only gel foods such as jelly and pudding, but also dairy products such as cheese and livestock meat products such as sausages are partly produced during the manufacturing process. It is known as a food whose texture and the like are improved by thickening the gel. Examples of the food additive that contributes to thickening gelation include microcrystalline cellulose, pectin, sodium alginate, alginate, carrageenan, curdlan, guar gum, xanthan gum and the like.

Foods that do not use such food additives are expensive because the benefits of food additives are not utilized, taste, smell, fragrance, appearance, color, texture, bad taste, smell, fragrance, appearance・ It has major problems such as large changes over time in color and texture, and difficulty in processing. Therefore, foods that do not use such food additives are the types of raw materials that can be provided as foods (for example, wheat varieties for flour foods), the type of food, the location of provision, the provision period, the provision method, and the production method. It can be said that there is also a problem that the above is greatly limited.

In order to solve such problems, a technique has been proposed in which “food” having a similar effect is used as an improving agent in food instead of “food additive”. Among them, as an attempt to improve foods using “seaweed”, for example, about flour foods: Dried sols or funnels of funori are dried and put into “bread” to create a texture. (Refer to Patent Documents 1 and 4): Washing, bleaching, and drying Funori original algae, mixing dried duck with dextrin, blending it into bread, dough texture, sweetness and shelf life (Refer to Patent Document 7); and funnelized sol with water or the like and dried (refer to Patent Document 1), powder obtained by pulverizing ginseng as it is (refer to Patent Document 13), powder obtained by pulverizing wakame as it is And paste (see Patent Document 14), powder obtained by pulverizing wakame and caulking as it is (see Patent Document 15) or powder obtained by pulverizing kumbu as it is (see Patent Document 16) Technology to improve the texture and put in the "noodles" a; and the like have been proposed.

In addition, as an attempt to improve food by thickening gelation using “seaweed”, for example: it can be used for food and drink obtained by decomposing seaweed by a microbiological method, Uniform and excellent suspension / floatability "seaweed degradation products" (see, for example, Patent Documents 17 to 18); Add polysaccharides obtained by hot water extraction from ogonori to dressings and dairy products In order to obtain a binding effect between meats by alginic acid contained in kelp and a flavor improving effect by soup, pickle containing soup obtained by returning kelp with water is used. Technology to immerse fillet mixed with kelp into liquid (for example, see Patent Document 20); after processing dried seaweed with sodium carbonate or slaked lime, pulverize with ultra-fine pulverizer, add to sausage, gel strength and food Technique to improve feeling (For example, refer to Patent Document 21); Addition of condensed phosphate to seaweed swollen with water and stirring to obtain an edible gel by adding organic acid, calcium salt or milk component to paste Technology (for example, refer to Patent Document 22); Technology for coagulating seaweed soaked solution in a gel form with a calcium ion solution (for example, refer to Patent Document 23); Elution component of agar-containing seaweed and elution component of alginic acid-containing seaweed A technique for making swallow's nest-like food (for example, see Patent Document 24) has been proposed.

JP 2009-225665 A JP 2007-104959 A JP 2008-271554 A JP 2009-082034 A JP 2001-352937 A Japanese Patent Laid-Open No. 2007-300816 Japanese Patent Laid-Open No. 08-000228 JP 2005-225924 A JP 2005-145983 A JP 2010-110263 A JP 2005-287313 A Japanese Patent Laid-Open No. 11-169137 JP 2010-178713 A Japanese Patent Laying-Open No. 2005-095078 Japanese Patent Laid-Open No. 06-284873 JP 2001-238623 A JP 2008-154538 A JP 2008-187948 A JP 2002-212201 A JP 2003-304835 A JP 2007-268515 A JP 09-271331 A JP-A-10-004930 JP 05-336932 A

As described above, various seaweed processed products have been manufactured for the purpose of imparting seaweed minerals, dietary fiber and functional ingredients, and for eating seaweed itself, but for a wide variety of foods and cosmetics, etc. There was a need for new seaweed products that are easy to use. In addition, various seaweed processed products have been produced for the purpose of thickening by seaweed and improving texture, but more effective precipitation inhibitors and food improvers have been demanded.

In addition, no attempt has been made so far to use powdered seaweed itself for the purpose of preventing precipitation, rather than a component of seaweed.

Based on the above background, the present invention aims to provide a new material derived from seaweed that can be safely used in a wide variety of foods and cosmetics. Another object of the present invention is to provide a novel suspending agent and food improver that can replace conventional food additives and have high effects.

As a result of earnest research to solve this problem, the present inventors have crushed brown algae, washed with a specific solution, dehydrated and dried, and can be safely used as a new food material derived from seaweed. It has been found that brown algae can be obtained. As a result of further studies by the present inventors, this powder brown algae has a feature that the content of insoluble components with respect to the water-soluble algin is low, and this powder is contained in a target solution containing particles that precipitate when not treated. It was found that when brown algae was added, a remarkable precipitation prevention action was obtained compared to powder brown algae obtained by simply converting brown algae into a dry powder, and the precipitation prevention action was achieved without significantly increasing the viscosity of the target solution. It was found that it can be obtained.

Furthermore, the present inventors have found that by using this powder brown algae, the texture, texture, volume, palatability, etc. of various foods can be improved more favorably than conventionally used food additives. The present invention has been completed.

That is, the present invention relates to the following.
[1]
Contains water-soluble algin and insoluble ingredients,
Powdered brown algae having a water-soluble algin content: insoluble component weight ratio of 1: 0.05 to 1: 4.
[2]
The powder brown alga according to [1], wherein the content of the insoluble component is 5 to 35% by weight.
[3]
The powder brown alga according to [1] or [2], wherein the content of the water-soluble algin is 10 to 70% by weight.
[4]
The powder brown alga according to any one of [1] to [3], wherein the weight ratio of water-soluble algin to insoluble component is 1: 0.05 to 1: 1.5.
[5]
The powder brown algae according to any one of [1] to [4], wherein the L value representing the lightness of the color is 45 or more.
[6]
The powder brown algae according to [5], wherein the L value representing the brightness of the color is 70 or more.
[7]
The powder brown algae according to [5], wherein an L value representing color brightness is 72 or more.
[8]
The powder brown algae according to any one of [1] to [7] obtained by pulverizing, washing and drying brown algae,
Powdered brown algae, wherein the washing is washing with a washing solution containing water, alcohol, decolorizing agent and alkali.
[9]
The powdered brown algae according to [8], wherein the brown algae is a brown algae belonging to the order of the Compositae Lessoniaceae or the order of the Compositae.
[10]
[1] A precipitation inhibitor containing the powdered brown algae according to any one of [9].
[11]
A precipitation inhibitor comprising powder brown algae obtained by pulverizing, washing and drying brown algae, wherein the washing is washing with a washing solution containing water, alcohol, decoloring agent and alkali.
[12]
A precipitation-precipitated particle-containing liquid containing 0.01 to 5.0% by weight of the powder brown algae according to any one of [1] to [9] and having a viscosity of 100 mPa · s or less.
[13]
The precipitated particle-containing liquid according to [12], which is a protein-containing beverage.
[14]
[1] A method for preventing precipitation comprising the step of adding the powder brown algae according to any one of [9] to a solution containing precipitated particles.
[15]
[1] A food improver comprising the powdered brown algae according to any one of [9].
[16]
The food improving agent according to [15], which is a flour food improving agent or a food thickening gelling improving agent.
[17]
[15] A food comprising the food improver according to [15], comprising 0.01 to 20.0% by weight of the powdered brown algae.
[18]
The food according to [17], which is a flour food, dairy product, livestock meat product or gelled food.
[19]
The food according to [17], which is breads, noodles, wheat confectionery, wheat mixed flour or Chinese buns.
[20]
The food according to [17], which is an ice cream, sherbet, cheese, yogurt, sausage, hamburger, meatball, paste meat, paste fish, jelly, pudding or dessert.
[21]
A method for producing a food, comprising a step of blending the food improver according to [15] into the food.

The present invention also relates to the following powder brown algae, suspending agent and precipitated particle-containing liquid.
[22]
The powder brown alga according to any one of [1] to [9], wherein the weight ratio of water-soluble algin to insoluble component is 1: 0.05 to 1: 1.1.
[23]
The powder brown alga according to any one of [1] to [9], wherein the content of the insoluble component is 5 to 30% by weight.
[24]
The powder brown alga according to any one of [1] to [9], wherein the content of the insoluble component is 10 to 30% by weight.
[25]
The powder brown alga according to any one of [1] to [9], wherein the content of the water-soluble algin is 30 to 60% by weight.
[26]
The powder brown alga according to any one of [1] to [9], wherein the content of the water-soluble algin is 40 to 60% by weight.
[27]
The powder brown algae according to [5], wherein an L value representing color brightness is 75 or more.
[28]
The powdered brown algae according to any one of [1] to [8], wherein the brown algae is a brown algae belonging to the order of the family Coleoptera, Family Cubaceae, Lessoniaceae or Hibamatidae.
[29]
The powdered brown algae according to any one of [1] to [8], wherein the brown algae is a brown algae belonging to the order of the Coleoptera.
[30]
The powdered brown algae according to any one of [1] to [8], wherein the brown algae is a brown algae belonging to the order of the family Coleoptera or Cromaceae.
[31]
The powder brown algae according to any one of [1] to [9], comprising protein and having a protein content of 15% by weight or less.
[32]
The powder brown algae according to any one of [1] to [9], wherein the viscosity of the 1 wt% dispersion is 0.1 to 100 (mPa · s).
[33]
The powder brown algae according to any one of [1] to [9], having an average particle diameter passing through a sieve having a mesh size of 0.05 mm to 0.50 mm.
[34]
The powder brown alga according to any one of [1] to [9], which has an average particle diameter passing through a sieve having a mesh size of 0.10 mm to 0.25 mm.
[35]
The powder brown alga according to any one of [1] to [9], which has an average particle diameter passing through a sieve having a mesh size of 0.10 mm to 0.15 mm.
[36]
The powder brown algae according to any one of [1] to [9], wherein the seaweed odor is reduced.
[37]
The powder brown alga according to [8], wherein the alcohol is selected from the group consisting of methanol, ethanol, isopropanol and n-propanol.
[38]
The powder brown alga according to [8], wherein the decolorizing agent is sodium hypochlorite.
[39]
The powder brown alga according to [8], wherein the alkali is sodium carbonate.
[40]
[1] A precipitation inhibitor comprising the powder brown algae according to any one of [9].
[41]
The precipitated particle-containing liquid according to [12], which is a beverage, food, cosmetic or pharmaceutical product.
[42]
The precipitated particle-containing liquid according to [13], which is a protein-containing beverage, a powdered tea beverage, a beverage containing a precipitation component selected from vegetable juice, fruit juice and dietary fiber, a beverage containing a jelly, a dressing or a sauce.

The present invention also relates to the following flour food improvers, flour foods and methods for producing flour foods.
[43]
[1] A flour food improving agent comprising the powder brown algae according to any one of [1] to [9].
[44]
[43] A flour food comprising the flour food improving agent according to [43], wherein the powder brown algae is contained in an amount of 0.01 to 20.0% by weight based on the powder raw material.
[45]
A flour food comprising the flour food improving agent according to [43], wherein the powder brown algae is contained in an amount of 0.01 to 50.0% by weight based on the flour.
[46]
[43] A method for producing a flour food comprising the step of blending the flour food improver according to [43] into the flour, further comprising a step of heating the flour blended with the flour food improver after the blending step.

The present invention also relates to the following food thickener-improving agent for food, food and a method for producing the food.
[47]
[1] A food thickening and gelling improver comprising the powder brown algae according to any one of [1] to [9].
[48]
Thickeners, gelling agents, stabilizers, pastes, texture improvers, physical properties improvers, shape retention improvers, water retention improvers, volume control agents, emulsification control agents, water separation inhibitors, whey-off inhibitors, etc. , Heat-resistant agent, heat shock resistance imparting agent, coagulant, coating agent, softener, dispersant, penetrant, bubble volume control agent, release agent, mold release agent, overrun control agent, elasticity improver, yield improver or The thickening gelation improving agent for foods according to [47], which is a film forming agent.
[49]
[47] A food comprising the food thickening and gelling improver according to [47], wherein the powder brown algae is contained in an amount of 0.01 to 50.0% by weight based on water in the food material.
[50]
[17] The food according to [17], further containing calcium.
[51]
[47] A method for producing a food comprising the step of blending the food thickening gelation improver according to [47] with the food, wherein the food is a gelled food, and the step of blending the raw material containing calcium into the food Further comprising a method.

According to the present invention, a novel powder brown algae can be provided as a new material derived from seaweed that can be safely used in a wide variety of foods and cosmetics. In addition, according to the present invention, it is possible to provide an anti-precipitation agent that exhibits an excellent anti-precipitation action and has high safety without significantly increasing the viscosity of a solution containing particles that are not treated. For example, it is possible to prevent precipitation of products in various fields such as beverages, foods, lotions, detergents, pharmaceuticals, and the like, which are solutions containing emulsified solutions and / or powders.

BEST MODE FOR CARRYING OUT THE INVENTION

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

The present invention relates to a powder brown algae and a suspending agent and a food improver containing the powder brown algae.

The powder brown algae of the present invention is a powder derived from brown algae, and is different from an extract obtained by extracting specific components from raw material brown algae. The powder brown algae of the present invention holds most of the components contained in the brown algae, but may not include some components derived from the brown algae, and some components derived from the brown algae may be included in the other components. It may have changed. For example, in the powder brown algae of the present invention obtained by a production method such as Production Example 1 described later, some components derived from brown algae are lost in the washing step, and some components derived from brown algae are changed to other components. However, most of the components contained in brown algae are retained.

Examples of the brown algae used as a raw material for the powder brown algae of the present invention include, And brown algae belonging to the class of brown algae.

From the viewpoint of availability, and when the powder brown algae of the present invention is used as a suspending agent or a food improving agent, among the above, from the viewpoint of sufficiently exerting their effects, Brown algae belonging to the order of Clevisidae, Coleoptera or Hibamata (Hibamatidae, Hijikiaceae, Hondaraidae, etc.). The brown algae as a raw material is more preferably a brown algae belonging to the order of the Coleoptera (Aramidaceae, Chigaisoaceae, Ainuwakameidae, Nekoashikonbuidae, Tsurumoidae, Sugimeidae, Misujikonbue, Kajimeidae, Antokumeidae, Aramidae, Kuroshiomei, Trolocombaceae, Combridae, Nisetsurumo, Wacamae, Lessoniaceae etc.) or brown algae belonging to the order of Hibamata (Hibamatidae, Hijiki, Hondawala, Davilia, etc.), more preferably It is a brown algae belonging to the family Lesconiaceae, Clevisidae or Hiberamatidae, even more preferably a brown algae belonging to the family Cubaceae or Cubaceae lessonidae, and particularly preferably a brown algae belonging to the family Clevisidae . For example, as a raw material for brown algae, Lessonia nigrescens belonging to the Lesnoniaceae family, Macrocystis pirifera or Macombe belonging to the Kombu family, Wakame belonging to the Chigaiso family, or Davilia antactica belonging to the Davilia family can be used.

The average particle size of the powder brown algae of the present invention is not particularly limited, and may be a granule of about 2 mm mesh pass depending on the intended use, or may be 0.02 mm mesh pass or less. The mesh size is preferably 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 suspending agent or food improving agent containing the powdered brown algae of the present invention is used in a powder form, the effect as a suspending agent or food improving agent tends to increase as the particle size decreases. If the particle size is too small, the particles may agglomerate with each other and the effect as a suspending agent or a food improving agent may be reduced. In addition, when using a precipitation inhibitor or a food improving agent after dispersing in a solution such as water, the particle size of the powder brown algae is not particularly limited as long as a uniform dispersion is obtained. The powder brown algae having the desired average particle diameter can be obtained by passing through a sieve having a desired mesh size.

The powder brown algae of the present invention has a composition different from the extract obtained by extracting and purifying specific components in the raw material brown algae. Moreover, it has a composition different from brown algae powder obtained by simply drying brown algae as it is, pasting it with water or the like, solating it with water or the like, or washing it and drying it.

In one embodiment, the powder brown alga of the present invention contains a water-soluble algin component and an insoluble component, which are respectively described in detail below, in a specific weight ratio. The weight ratio of the water-soluble algin content to the insoluble component in the powder brown algae of the present invention is 1: 0.05 to 1: 4, and when the powder brown algae of the present invention is used as a suspending agent or a food improving agent, the effects thereof are obtained. Is preferably 1: 0.05 to 1: 1.5, more preferably 1: 0.05 to 1: 1.1, and still more preferably 1: 0.05. ~ 1: 0.75.

In one embodiment, the characteristic composition of the powder brown algae of the present invention varies depending on the type of brown algae used as a raw material, but can be confirmed, for example, by measuring the water-soluble algin content in the powder brown algae. In the present specification, the water-soluble algin content means a water-soluble alginic acid salt (sodium salt, calcium salt, magnesium salt, etc.) converted to a sodium salt.

The water-soluble algin content of the powdered brown algae of the present invention, when using the powdered brown algae as a suspending agent or food improver, from the viewpoint of sufficiently exhibiting their effects, the above water-soluble algin content: weight ratio of insoluble components In a range that satisfies the above, it is preferably 10 to 80% by weight, more preferably 10 to 70% by weight, still more preferably 30 to 60% by weight, and particularly preferably 40 to 60% by weight. The water-soluble algin content can be measured using the method described in Example 2 described later.

In one embodiment, the characteristic composition of the powder brown algae of the present invention varies depending on the type of brown algae used as a raw material, but can be confirmed, for example, by measuring particularly insoluble components in the powder brown algae. In the present specification, the insoluble component refers to a component in which ash, protein, lipid, moisture and water-soluble algin are removed from components contained in the powdered brown algae, and more specifically, moisture that is a water-soluble component. , Water-soluble arginine, water-soluble ash and water-soluble protein, and water-insoluble ash, water-insoluble protein and components from which lipids have been removed. The content of the insoluble component in the powder brown algae is calculated by subtracting the contents of ash, protein, lipid, water and water-soluble algin from the weight of the powder brown algae using the method described in Example 2 described later. be able to. In one embodiment, the main component of this insoluble component is insoluble dietary fiber (particularly cellulose and hemicellulose).

The insoluble component of the powdered brown algae of the present invention satisfies the above-mentioned water-soluble algin content: insoluble component weight ratio from the viewpoint of sufficiently exerting the effect when the powdered brown algae is used as a suspending agent or food improver. In the range, it is preferably 80% by weight or less, more preferably 5 to 35% by weight, and further preferably 5 to 30% by weight.

In one embodiment, the characteristic composition of the powder brown algae of the present invention varies depending on the type of brown algae used as a raw material, but in particular, it can be confirmed by measuring the amount of protein in the powder brown algae. it can. The protein in the powder brown alga 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. . Protein can be measured using the technique described in Example 2 below.

In one aspect, the characteristic composition of the powder brown algae of the present invention can also be determined by confirming whether gelation occurs due to calcium after the dispersion is prepared. A typical ingredient that gels with calcium is sodium alginate. The presence or absence of gelation can be measured using the method described in Example 2 described later. The powder brown algae of the present invention having such characteristics can also be used as a gelling agent for various solutions.

In one aspect, the powder brown algae of the present invention does not affect the color of each product when a powder brown algae or a precipitation inhibitor containing powder brown algae is added to other foods, beverages, cosmetics, daily necessities, pharmaceuticals, etc. Moreover, it is preferable that the color of seaweed is reduced from the point of not affecting the color of food when a food improver containing powdered brown algae is blended. The degree of seaweed color reduction can be determined by measuring the L value of powdered brown algae powder.

L value represents the lightness of the color and is expressed as a numerical value between 0 and 100. When the L value is 100, the brightest state (perfect white) is shown, and when the L value is 0, the darkest state (perfect black) is shown.

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

In one embodiment, the powder brown alga of the present invention has a viscosity of 1% by weight of the dispersion of preferably 0.1 to 1500 (mPa · s), more preferably 1.0 to 1000 (mPa · s). More preferably, it is 1.0 to 100 (mPa · s). The higher the viscosity of the 1% by weight dispersion, the easier it is to obtain a precipitation-preventing effect when using a suspending agent containing powdered brown algae, but when the viscosity is too high, the suspending agent is used in beverages, etc. It tends to affect the texture of food. In addition, the higher the viscosity of the 1% by weight dispersion, the easier it is to obtain an improvement effect when using a food improver containing powdered brown algae. However, if the viscosity is too high, handling during use tends to be poor. is there. The viscosity can be measured at a rotation speed of 60 rpm using a BL type viscometer at a liquid temperature of 20 ° C. as described in Examples and the like described later.

The powder brown algae of the present invention is a powder brown algae or powdered brown algae, because it does not affect the odor of each product when added to other foods, beverages, cosmetics, daily necessities, pharmaceuticals, etc. It is preferable that the seaweed odor is sufficiently reduced from the viewpoint of not affecting the odor of each product when a food improver containing brown algae is blended in food or the like. Seaweed odor refers to a unique scent derived from seaweed such as odor. Whether the seaweed odor is reduced can be determined, for example, by comparison with untreated brown algae and / or powder brown algae obtained by simply drying and grinding brown algae. In one aspect, the powder brown algae of the present invention preferably has a low content of one or more causative substances that cause unpleasant odors.

The powder brown algae of the present invention can be obtained by pulverizing, washing and drying the raw brown algae. From the viewpoint of washing efficiency, it is desirable that the brown algae be crushed before being washed.

In the pulverization of brown algae, dry brown algae can be preferably pulverized from the viewpoint of work efficiency. The degree of pulverization is not particularly limited, but if the degree of pulverization is low and the brown algae particles are coarse, the brown algae are not sufficiently agitated, and the powdered brown algae with a strong seaweed smell and seaweed color remain without being thoroughly washed. On the other hand, if the degree of pulverization is high and the particles are too fine, then the particles are fixed to each other. For this reason, the pulverization degree is preferably 0.01 mm to 4 mm, more preferably 0.05 mm to 0.45 mm as a mesh size of the sieve through which the pulverized product passes, but is not limited thereto. The pulverization can be performed by a method known to those skilled in the art, for example, a method using a hammer mill or the like.

Crushed brown algae are then washed. In the present specification, washing includes washing action and / or decoloring action. Washing can be performed using a cleaning solution containing water, alcohol and a decoloring agent, and preferably using a cleaning solution further containing an alkali.

Examples of the alcohol used for washing include lower alcohols such as methanol, ethanol, isopropanol, and n-propanol, and these may be used alone or in combination of two or more. From the viewpoint of safety and availability, methanol or ethanol can be preferably used, and ethanol can be more preferably used. The alcohol content in the cleaning solution varies depending on the composition of the cleaning solution, but is not particularly limited as long as it is an amount capable of exhibiting a desired cleaning / decoloring action, and is determined with reference to the description of examples and the like described later. can do. 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, about 40 to 55 v / v% can be used with respect to the total amount of the cleaning solution.

As bleaching agents used for washing, chlorine bleach such as sodium hypochlorite, oxygen bleach such as sodium percarbonate, hydrogen peroxide and ozone, reducing bleach such as thiourea dioxide and sodium dithionite Is exemplified. Of these, sodium hypochlorite or hydrogen peroxide can be used from the viewpoints of availability and safety, and sodium hypochlorite can be more preferably used. The amount of the decoloring agent used varies depending on the type and composition of the cleaning solution, but is not particularly limited as long as it is an amount capable of exhibiting a desired cleaning / decoloring action. Refer to the description of Examples and the like described later. Can be determined. For example, when sodium hypochlorite is used, an aqueous sodium hypochlorite solution having an effective chlorine concentration of 12% or more is preferably 5 mL with respect to the amount of water in the cleaning solution in an amount to be used in Example 1 described later. Up to 700 mL, more preferably 200 mL to 400 mL can be used. When there is little usage-amount of a decoloring agent, the seaweed color of powder brown algae is not fully reduced.

As the alkali used for washing, organic alkali metal salts and inorganic alkali metal salts can be used. For example, 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 bicarbonate, potassium carbonate, sodium hydroxide, potassium hydroxide, etc. . Preferable examples include sodium hydrogen carbonate, sodium carbonate, and potassium carbonate, and particularly preferably sodium carbonate can be used. These may be used alone or in combination of two or more. These alkalis can be used in the form of crystals, hydrates or anhydrides. The amount of alkali used varies depending on the type and composition of the cleaning solution, but is not particularly limited as long as it is an amount capable of exhibiting a desired cleaning / decoloring action, and is determined with reference to the description of Examples and the like described later. can do. For example, when sodium carbonate is used, 1 g to 50 g, more preferably 5 g to 25 g can be added to the amount of water in the cleaning solution in an amount to be used in Example 1 described later.

Washing using each of the above components, each component other than water is individually dissolved in water, and can be used as a cleaning solution in order, or in combination with two or more of each component other than water, dissolved in water, You may use it as a washing | cleaning solution in order. Washing may be performed a plurality of times depending on the desired degree of washing / decolorization. Conveniently, a solution in which each component other than water is dissolved in water can be used as the cleaning solution.

In the washing, the weight ratio between the ground brown algae to be washed and the washing solution is not particularly limited. For example, preferably the ground brown algae (g): the washing solution (mL) = 1: 5 to 1: 100. More preferably, it is 1:20 to 1:50. The washing can be performed by mixing the ground brown algae and the washing solution, and preferably stirring for about 5 minutes or more, and more preferably about 30 minutes or more from the viewpoint of washing efficiency. Stirring can be conveniently performed at room temperature, but may be heated up to the boiling point of the alcohol used.

After the above washing, a powder brown algae can be obtained through a drying process. Drying can be performed by drying the residue obtained by removing the solution by filtration after the washing. Filtration can be performed using a filter cloth, filter paper, etc. by a conventional method. Drying can be performed using known methods such as heat drying, vacuum drying, freeze drying and the like. From the viewpoint of simplicity, preferably heat drying can be used. The temperature and time for heating and drying can be appropriately set. However, if the temperature is too high, the color of the powdered brown algae may become dark. If the temperature is too low, the drying requires a long time. Drying can be performed at a temperature of about 90 ° C. The drying time is not particularly limited, and can be performed for about 30 minutes to 6 hours depending on the drying temperature. After drying, the obtained dried product may be further pulverized by a pulverizer if necessary.

The powdered brown algae obtained by the above method is characterized in that it contains more water-soluble algin and less insoluble components such as insoluble algin compared to the powder obtained by simply drying and drying the brown algae. As a breakdown of the insoluble components, there is also a feature that there are few insoluble algins and there are many insoluble dietary fibers (cellulose, hemicellulose, etc.). In addition, since it is obtained by a method that does not include a step of extracting a specific component in brown algae, compared to a method obtained by a method that includes a step of extracting a specific component, a component other than the specific component, for example, The content of components such as dietary fiber contained in brown algae is high. As components of brown algae, alginic acid, fucoidan, fucoxanthin, cellulose, hemicellulose, laminaran, uronic acid, polyuronic acid, sulfated polysaccharide, protein, lipid, inorganic substance and the like are known.

In one aspect, the powder brown algae of the present invention can be used as a precipitation inhibitor because it exerts an action to prevent precipitation of precipitated particles when added to a liquid containing precipitated particles. Accordingly, the present invention provides a suspending agent containing the above-mentioned powder brown algae, and preferably provides a suspending agent comprising the above-mentioned powdered brown algae. The present invention also provides a method for preventing precipitation, which includes the step of adding the above-mentioned powder brown algae to the precipitated particle-containing liquid.

In the present specification, the anti-precipitation action by a precipitation inhibitor is a solution (precipitation) in which precipitation occurs after a certain period of time (for example, immediately after production to 6 months) if the precipitation inhibitor is not added. When added to a particle-containing liquid), it refers to the effect of preventing precipitation. Prevention of precipitation includes any of the following: the absence of precipitation, the delay of precipitation, and the decrease in the amount of precipitation compared to the case where no precipitation is added. For example, after the precipitation inhibitor of the present invention is added to the precipitated particle-containing liquid, the precipitate generation cannot be visually confirmed after standing for several weeks to several months depending on the type of the precipitated particle-containing liquid for several days to several weeks. Is preferred. What is commonly called a thickener can prevent the formation of precipitates by increasing the viscosity of the liquid, but by increasing the viscosity, the feel of the liquid (for example, in the case of food and drink, throat and texture) In the case of cosmetics and pharmaceuticals, there is a drawback that the feeling of use, etc.) can change significantly. The suspending agent of the present invention can prevent the generation of precipitates without significantly increasing the viscosity of the liquid, so that not only the advantage that it is not necessary to stir to disperse the precipitated particles before use. Since the viscosity is low, there are advantages such that there are few restrictions on the container, and it can be applied over a wide range when applied by spraying or the like. Moreover, since the viscosity is low, for example, foods have the advantage of a good throat and texture, and cosmetics and pharmaceuticals have the advantage of a refreshing feeling.

The solution to which the suspending agent of the present invention is added is a precipitated particle-containing solution. As described above, the precipitated particle-containing liquid refers to a solution in which precipitation occurs after a certain time (for example, immediately after production to 6 months) 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 powders (solid). For example, it may be a precipitated particle containing liquid and / or solid protein. Examples of such precipitated particle-containing liquid include, for example, various emulsion spheres, various particles, various powders, or a solution containing a combination of two or more thereof. From the viewpoint that the precipitation inhibitor of the present invention is partially water-soluble, the solution is preferably based on a water-soluble substrate.

Specific examples of precipitated particle-containing liquids include beverages containing various emulsion spheres, various particles and / or various powders: protein-containing beverages, specifically processed milk, normal milk, concentrated milk, low-fat milk, and non-fat Milk, milk drinks (eg coffee drinks, milk tea, cocoa, etc.), fermented milk drinks, soy milk, soy milk drinks, cream, coffee whitener, yogurt, lactic acid bacteria drinks, condensed milk; tea drinks with precipitated components; powdered tea drinks, etc. Specifically, various teas, etc., blended with various powders (tea powder, etc.); beverages containing precipitation components such as vegetable juice, fruit juice, etc., specifically fruit drinks, carbonated fruit drinks, powdered soft drinks, powders Instant drinks (powdered lemon tea, powdered shiruko, etc.), amazake, etc .; beverages with various jelly are exemplified. Examples in which cereal flour (corn flour, barley flour, rice flour, legume flour, yellow flour, etc.) is further added to these beverages are exemplified.

Examples of foods and seasonings include dressings and sauces that include various solid seasonings, such as consomme, soy sauce, and various sauces (waster sauce, demiglace sauce, pasta sauce, white sauce, oyster sauce, tomato ketchup, yakiniku Sauce, Nabe-no-Mori, Mochi-no-Mori etc.), various dressings, mayonnaise type seasonings, various roux (such as curry roux), and noodle soup.

Examples of cosmetics include lotions, emulsions, cleansings, shampoos, conditioners, sunscreens, mouthwashes, hair restorers and the like containing various emulsion spheres, various particles and / or various powders. Examples of daily necessities include detergents, pastes, deodorants, bleaches, softeners, fragrances, insect repellents, glaze solutions, water-based paints, and the like containing various emulsion spheres, various particles and / or various powders. Examples of pharmaceuticals include internal emulsion liquids, coating liquids, and the like containing various emulsion spheres, various particles or various powders.

In view of the fact that the suspending agent of the present invention is derived from brown algae, is capable of eating and drinking and is highly safe, the precipitated particle-containing liquid to which the suspending agent is added is a beverage, food, seasoning, cosmetic or pharmaceutical product. preferable. From the viewpoint that the precipitation inhibitor of the present invention can prevent precipitation even in a solution that is difficult to prevent precipitation by carrageenan, which is a typical example of conventionally known precipitation inhibitors, milk protein, soybean protein, pea protein, wheat protein Protein-containing beverages containing various proteins such as rice protein, plasma protein, and eggplant-derived protein are preferred.

The content ratio of the precipitated particles in the precipitated particle-containing liquid 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.

The amount of powdered brown algae added to the precipitation particle-containing liquid as a precipitation inhibitor varies depending on the composition of the solution to be precipitated, but is preferably 0.01 to 20.0% by weight of the total weight. From the viewpoint of obtaining the precipitation preventing action and economical viewpoint, it is more preferably 0.01 to 5.0% by weight, still more preferably 0.1 to 1.0% by weight.

The viscosity of the precipitation particle-containing liquid that has been prevented from being precipitated by the precipitation inhibitor of the present invention is not particularly limited, but the precipitation inhibitor of the present invention exhibits a precipitation preventing action without significantly increasing the viscosity of the target liquid. Therefore, it is preferably 0.1 mPa · s to 200 mPa · s, more preferably 1 mPa · s to 100 mPa · s. For example, even if the viscosity is as low as 1 mPa · s to 50 mPa · s, 1 mPa · s to 30 mPa · s, the suspending agent of the present invention can exhibit a precipitation-preventing action.

Any of the above-mentioned precipitated particle-containing liquids can be produced using a conventionally known production method, and precipitation of precipitated particles can be prevented by adding the precipitation inhibitor of the present invention.

The present invention also relates to a food improving agent containing the above-mentioned powder brown algae. A food improver will not be specifically limited if said powder brown algae is included. For example, if necessary, a known dispersion aid (such as sugars and starches) may be included so as to facilitate blending into foods. In addition, the food improving agent of the present invention is, for example, polysaccharide, fiber, soy-related substance, starch, sugar, sugar alcohol, sweetener, dairy product, protein, fat, enzyme, vitamin, Known food ingredients such as emulsifiers, food ingredients, manufacturing agents, titer adjusters, pH adjusters, spices, antioxidants, tougheners, swelling agents, flavoring agents, colorants, preservatives, seasonings, etc. Further, one or more components selected from additives may be further contained, or one or more of these components may be used.

In one embodiment, the food improving agent of the present invention is preferably a flour food improving agent or a food thickening gelling improving agent. In the present specification, the “flour food improving agent” refers to an improving agent having the action of improving the flour food described below (for example, the action of improving the texture, texture / volume, palatability, etc.).

In the present specification, the term “thickening gelation improver” refers to a food that is mainly improved by exhibiting a thickening gelling action (thickening action, gelling action, or both actions). An improving agent having an action. Such thickening and gelling improvers include thickening, gelation, stability, paste, texture improvement, physical properties improvement (form retention improvement, water retention due to thickening gelation and thickening gelation action) Etc.), volume control, emulsification control, water separation prevention (whey-off prevention, etc.), heat resistance (heat shock resistance, etc.), coagulation, coating (quality maintenance during food freezing, etc.), softening, dispersion, penetration (pigment penetration, etc.) ), An improvement agent capable of imparting one or more effects among bubble amount control, peeling, release, overrun control, elasticity improvement, yield improvement, film formation and the like. Therefore, the “thickening gelation improver” in the present specification includes, for example, a food thickener, a gelling agent, a stabilizer, a paste, a texture improving agent, a physical property improving agent (a shape retention improving agent, a water retention agent). Improving agents, etc.), volume control agents, emulsification control agents, water separation prevention agents (whey-off prevention agents, etc.), heat resistance agents (heat shock resistance imparting agents, etc.), coagulants, coating agents, softening agents, dispersing agents, penetrants, Bubble volume control agents, release agents, mold release agents, overrun control agents, elasticity improvers, yield improvers, film forming agents and the like are included.

Since the food improving agent of the present invention contains the above-mentioned powder brown algae, it is preferably in the form of a powder, but this is secondarily processed to give a paste, solid, liquid, granule, capsule Or in the form of a tablet. These may be blended in food as they are, or dissolved and dispersed in water or the like before use. In particular, when the food improving agent of the present invention is used as a thickening gelation improving agent for foods, the food improving agent of the present invention is preferably used from the viewpoint of sufficiently obtaining an improving action by thickening gelling. It can be used by being dispersed and dissolved in water or the like during the production process.

The amount of the food improver of the present invention added to the food is not particularly limited as long as the desired improvement effect is obtained, and depending on the food to be added, the amount of food additive having the same improving effect is taken into consideration. And can be determined as appropriate. In one embodiment, the powder brown algae in the food improving agent is preferably contained in an amount of 0.01% by weight or more, preferably 0.01 to 20.0% by weight, based on the whole powder raw material or food raw material. The content is more preferably 0.05 to 10.0% by weight. In the present specification, the term “powder raw material” as used with respect to “powder raw material” means a powder raw material (for example, wheat flour, starch, rice flour, barley flour, Buckwheat flour, bean flour, processed starch, rye flour, corn flour, kinako flour, Domyoji flour, millet flour, millet flour, millet flour, etc.)

In one aspect, when the food improver of the present invention is used as a flour food improver, the powder brown alga in the flour food improver is preferably contained in an amount of 0.01% by weight or more based on the flour. More preferably, it is contained in an amount of 01 to 50.0% by weight, more preferably 0.01 to 20.0% by weight, and particularly preferably 0.05 to 10.0% by weight. preferable.

In one aspect, when the food improver of the present invention is used as a thickening gelation improving agent for food, the powder brown algae in the thickening gelation improving agent is water in the raw material (water in liquid raw materials other than water is also 0.01% by weight or more, preferably 0.01 to 50.0% by weight, more preferably 0.05 to 20.0% by weight. More preferably, the content is 0.1 to 15.0% by weight.

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

In particular, when the food improving agent of the present invention thickens, gels, or coagulates a liquid such as water (when used as a gelling agent), preferably in combination with calcium, It can be solidified. The combined use with calcium can be performed using a raw material containing calcium. Such a raw material is not particularly limited as long as it is a raw material that contains calcium and can be blended into food, but is preferably a raw material for food, for example, calcium chloride, calcium citrate, calcium glycerophosphate, calcium gluconate , Calcium hydroxide, calcium carbonate, calcium lactate, calcium pantothenate, calcium dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium propionate, carboxymethylcellulose calcium, stearoyl Calcium lactate, shell calcined calcium, eggshell calcined calcium, bone calcined calcium, sea urchin calcined calcium, reef coral calcined calcium, whey calcined calcium, shell calcined calcium, coral calcined calcium, Shell unfired calcium, can be used bone unfired calcium, nacre unfired 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, etc., but is preferably 0.01 to 50 parts by weight of the whole food in terms of calcium content, 0.1 to 25 Part by weight is more preferred, and 0.5 to 15 parts by weight is even more preferred. By using the food improver of the present invention in combination with a small amount of calcium, a high thickening effect can be obtained compared to when it is not used in combination, and by using it in combination with a larger amount of calcium, a high gelation / coagulation effect can be easily achieved. Can be obtained.

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 a desired improvement effect is obtained, but it is particularly uniform when a liquid such as water is gelled and solidified. It is preferable to prepare a dispersion solution of a food improving agent of the present invention and a dispersion solution of a raw material containing calcium, respectively, so that gelation and coagulation proceed, and mix both of them without heating or heating. Mixing is preferably performed under stirring so that uniform gelation and solidification proceed.

The food improver containing the above powdered brown algae can be widely mixed in various foods. Therefore, this invention also provides the foodstuff which mix | blended said foodstuff improvement agent of this invention. The food of the present invention is improved in texture, texture, volume, shape retention, water retention, palatability and the like, as shown in the examples below, by incorporating the food improver of the present invention. Without being bound by theory, such an improvement can be achieved by using the food improver of the present invention in accordance with the food to be blended, thickening, gelation, stability, paste, texture improvement, physical property improvement (preservation). (Formability improvement, water retention improvement, etc.), volume control, emulsification control, water separation prevention (whey-off prevention, etc.), heat resistance (heat shock resistance, etc.), solidification, coating, softening, dispersion, penetration, bubble volume control, peeling, separation It is considered that one or more effects are imparted among mold, overrun control, elasticity improvement, yield improvement, film formation, and the like.

For example, without being bound by theory, the powder brown algae of the present invention contained in the food improver of the present invention has a viscosity of a dispersion that is easy to handle when blended into food, such as flour food When it is added to the dough, the dough viscosity and foaming properties can be controlled. In addition, the powder brown algae contained in the food improving agent of the present invention, after blending into the liquid, can thicken the liquid with or without the heating step, and with such an action, texture, texture , Volume, shape retention, water retention, palatability and the like can be controlled.

In addition, if the food improver of the present invention that can impart one or more effects to food is used, not only can the food be “tastely” improved by improving the texture, Since it is possible to improve various properties of foods with low quality raw materials (for example, flour foods with reduced flour quality), the foods can be improved "cheaply". Furthermore, since the food texture and physical properties of the food can be improved to make it easy to process, the food can be improved more easily so that it is industrially advantageous.

Furthermore, according to the food improver of the present invention, as described in the examples below, since the improvement effect comparable to the food additive conventionally used for improving food is obtained, Can be substituted. Due to this, various problems caused by not using food additives (for example, expensive price, bad taste, smell, aroma, appearance, color, texture, taste, smell, aroma, appearance, color, texture, etc. Material that can be provided as food (for example, flour varieties, etc.), food type, location, provision time, provision method, and manufacturing Restrictions on methods etc. can be lifted or reduced.

Examples of food additives that can be replaced by the food improver of the present invention include known food additives having the action to be obtained, such as microcrystalline cellulose, powdered cellulose, pectin, sodium alginate, alginic acid, Examples include alginic acid ester, carrageenan, curdlan, guar gum, xanthan gum, locust bean gum, tamarind gum, agar, gelatin and the like, but are not limited thereto.

The processed form of the food of the present invention is not particularly limited as long as the food texture can be improved by using the food improver of the present invention. In addition, the present invention uses the food improver of the present invention to increase viscosity, gelation, stability, paste, texture improvement, physical properties (shape retention, water retention improvement, etc.), volume control, emulsification Control, water separation prevention (whey-off prevention, etc.), heat resistance (heat shock resistance, etc.), solidification, coating, softening, dispersion, penetration, bubble volume control, peeling, mold release, overrun control, elasticity improvement, yield improvement, film formation And the like are also provided with one or more effects.

For example, the food improver of the present invention can be a flour food improver having an improving effect on the flour food, and the food of the present invention can be a flour food. As long as the flour food is a food obtained using wheat flour, the processing form thereof is not particularly limited. Moreover, since the foodstuff improving agent of this invention has the improvement effect with respect to wheat flour foodstuff, it is thought that the foodstuff obtained by using barley flour instead of wheat flour has the improvement effect similarly. Preferable examples of the wheat flour food include breads, noodles, wheat confectionery, wheat mixed flours and Chinese buns described in detail below, and particularly preferred examples include breads, noodles and Chinese buns. .

In the present specification, the wheat flour is not particularly limited as long as it is a flour produced by grinding wheat (a plant of the genus Wheat), for example, soft flour, medium flour, strong flour, floating flour, whole grain flour, semolina flour, etc. Can be illustrated. These may be used alone or in combination of two or more.

(1) Breads As shown in Example 11 described later, the food improver of the present invention mainly increases the bread volume and improves the texture when used in breads.
For example, it is not bound by theory, but when used for bread, etc., the dough viscosity and foaming properties are controlled to increase the volume of the bread, and the texture changes favorably. The crispy texture is improved and the palatability is improved.
In addition, when used in crusts, pies, and bread crumbs, the airiness and dough viscosity are controlled to improve the texture such as crispyness and melting in the mouth. Suppression due to migration is suppressed.

The food improving agent of the present invention can be applied to all breads without departing from the spirit of the present invention. In this specification, bread refers to wheat flour obtained by adding water to wheat flour, adding yeast, baking powder, baking soda, etc., if necessary, followed by fermentation, baking, steaming, frying, etc. if necessary. Refers to processed products and further processed foods. Examples of breads include meal bread (bread bread, French bread, roll bread, croissant, English muffin, bagels, etc.), cooked bread, sweet bread, Danish pastries, pizza crust, rusks, croutons, steamed bread, dry bread, bread crumbs, etc. However, it is not limited to these.

(2) Noodles As shown in Examples 12 and 13 to be described later, when the food improver of the present invention is used for noodles, the breaking strength (tensile stress) and deformation rate of the noodles are mainly increased, and the texture is improved. . In particular, the texture such as elasticity, smoothness and crunchiness of noodles is improved. Moreover, it can suppress effectively that noodles extend and palatability is improved.

The food improver of the present invention can be applied to all noodles, particularly noodles that are flour foods, as long as they do not depart from the spirit of the present invention. In this specification, the noodles which are flour foods generally refer to processed flour products obtained by forming a dough obtained by adding water and salt to wheat flour into a thin or thin shape, and foods obtained by further processing the processed flour. Examples of noodles include Chinese noodles, buckwheat, udon, somen noodles, cold wheat, kishi noodles, rice noodles, rice noodles, barley noodles, cold noodles, pasta, gyoza skin, etc., and raw noodles. , Boiled noodles, steamed noodles, chilled noodles, frozen noodles, dry noodles, instant noodles, and long life noodles, but are not limited thereto.

(3) Wheat confectionery The food improver of the present invention exhibits an excellent improvement effect on breads as shown in Example 11 described later, and an excellent improvement effect on Chinese buns as shown in Example 14 described later. In the same manner, when used in wheat confectionery, various improvement effects such as texture improvement, water separation prevention and stability improvement are exhibited.
For example, Japanese confectionery has the following improvements:
When used on castellas, dumpling skins, Imagawa-yaki skins and manju skins, it is not bound by theory, but by controlling dough viscosity and foam properties, Improved texture such as body and softness;
When used in carrots, hail, bean confectionery, etc., it is not bound by theory, but the bubbling property is controlled to improve the texture such as crispness, plumpness and melting in the mouth, improving palatability .
In addition, for confectionery, the following improvements are obtained:
When used for doughs such as cakes, donuts, pies, crepes, snacks, cookies, crackers, hot cakes, etc., it is not bound by theory, but the dough viscosity and foamability are controlled. As a result, textures such as plump feeling, melting in the mouth, soft feeling and crispy feeling are improved, and palatability is improved.
In addition, Chinese confectionery has the following improvements:
It is not bound by theory when used in dough for manju, but by controlling dough viscosity and foam properties, texture such as plumpness, mouth melt, body feeling and soft feeling is improved, and palatability Will improve.

The food improver of the present invention can be applied to all wheat confectioneries without departing from the spirit of the present invention. In the present specification, wheat confectionery refers to all Japanese-style, Western-style, Asian-style confectionery and similar foods that are produced through a heating process using wheat flour as a main ingredient and generally eaten as confectionery. Examples of wheat confectionery include flour as a raw material, Taiyaki, Manju, Mooncake, Castella, Scrap seed, Daifuku rice cake, Momonaka, Rice cracker, Arale, Dried sweets pie, Pound cake, Donut, Pancake, Sponge cake, Crepe Examples include, but are not limited to, wafers, crackers, sables, snacks, shoe confectionery, biscuits, cookies, dry bread, and pretzel.

(4) Wheat mix flours As shown in Example 11 described later, the food improver of the present invention shows an excellent improvement effect on breads obtained by mixing with wheat flour in the bread production process, and similarly. When used in wheat mix flours, the texture and stability are mainly improved. Although not bound by theory, the texture is improved and the palatability is improved by controlling the gel strength at the same time that the dough is better consolidated.
For example, batter-type mixed powders such as tempura, fries and fritters are not bound by theory, but by controlling the dough viscosity and foaming properties, the feeling of plumpness, melting, softness and crispy The texture such as feeling is improved, and at the same time, the strength is imparted, and the dullness due to moisture transfer from the ingredient is suppressed, and the palatability is improved.

The food improver of the present invention can be applied to all wheat mix flours without departing from the spirit of the present invention. In this specification, wheat mixed flour generally refers to flour processed and cooked with flour-based powder, processed foods thereof, and foods using them. Examples of wheat mix flours include, but are not limited to, processed barley products and premixes (various cake mixes, various bread mixes, tempura flour, fried okonomiyaki mixes, etc.) containing wheat flour as a raw material. Is not to be done.

(5) Chinese buns As shown in Example 14 to be described later, when the food improver of the present invention is used for Chinese buns, the volume of the Chinese buns mainly increases, the texture is improved, and the palatability is improved.
For example, without being bound by theory, the volume of Chinese buns increases by controlling the dough viscosity and air bubbles, improving the texture such as plumpness, melting and soft feeling, and improving palatability .
Furthermore, when used in small wrinkles, the skin is stabilized due to increased elasticity and so on, soup of the soup is prevented and the texture is improved.

The food improving agent of the present invention can be applied to all Chinese buns without departing from the spirit of the present invention. In the present specification, Chinese buns generally refer to Chinese-style buns based on wheat flour and wheat buns to which they are arranged. Examples of Chinese buns include but are not limited to meat buns, buns, fork wraps, wrappings and leek wraps.

Furthermore, the food improving agent of the present invention can be a thickening gelling improver for foods that have an effect of improving the food, particularly by action such as thickening gelation. As a preferable example of the food of the present invention, Foods that are improved by blending gelling agents, thickeners, stabilizers, pastes and the like can be mentioned. Particularly preferred examples include dairy products, livestock meat products and gelled foods described in detail below.

(6) Dairy product As shown in Examples 15 and 16 to be described later, when the food improver of the present invention is blended with a dairy product, it exerts actions such as water separation prevention and whey-off prevention, thereby maintaining the shape retention rate of the dairy product. To increase stability.
For example, without being bound by theory, when blended with ice cream-like frozen desserts and creams, overrun is controlled, ice crystals in ice cream become finer, bubbles in cream become finer As a result, the mouthfeel, body feeling, and soft feeling are improved. The shape retention rate is also increased. When blended with cheeses, strength, elasticity and the like are increased, the texture is improved, and palatability is also increased.

The food improver of the present invention can be applied to all dairy products without departing from the spirit of the present invention.
In this specification, a dairy product is what is generally eaten and eaten as milk, its processed goods, and all the foodstuffs which use them. In addition, since the food improver of the present invention is considered to have an improving effect on food obtained by using plant-derived milk instead of animal-derived milk, the dairy product in this specification includes Also included are foods obtained using plant-derived milk instead of animal-derived milk. For example, the dairy products in this specification include foods obtained using milk derived from cows, sheep, goats, etc., and soy milk derived from beans such as soybeans. These milks may be used alone or in combination of two or more.
Examples of dairy products include processed milk, regular milk, concentrated milk, low-fat milk, skim milk, milk drinks, cream, coffee whitener, yogurt, custard cream, souffle, ice cream, ice milk, lact ice, frozen dessert, Examples include, but are not limited to, powdered milk, condensed milk, cheese, sherbet with milk, and sherbet with fats and oils.

(7) Livestock Product As shown in Example 17, which will be described later, when the food improver of the present invention is added to livestock meat, the yield is improved and the water content is also increased. Thereby, textures such as a juicy feeling are improved and palatability is also increased.

The food improver of the present invention can be applied to all livestock meat products without departing from the spirit of the present invention. Since the food improving agent of the present invention is considered to have an improving effect on food obtained by using fish meat instead of livestock meat, it is obtained by using fish meat for the livestock meat product in this specification. Food is also included. In this specification, livestock meat products are generally eaten meat (including fish), processed products thereof, and all foods using them. For example, the livestock products in this specification include foods obtained using beef, pork, chicken, duck, lamb, horse meat, venison, fish, etc. as meat. These meats may be used alone or in combination of two or more.
Examples of livestock products include ham, bacon, sausage, salami, liver paste, various meats (roasted beef, hamburger, fried chicken, nuggets, dumplings, Chinese buns, pork cutlets, char siu etc.), various canned meats (corned beef etc.)・ Various fish meat products (fish sausage, sweet potato, hampen, kamaboko, surimi, tsumire, etc.) are listed, but are not limited to these.

(8) Gelled food The food improver of the present invention has the property of being thickened and gelled without passing through a heating step when added to water (thickened gelled even through a heating step). For example, as shown in Example 18 to be described later, when blended in jelly, a jelly having a high gel strength and a low deformation rate is obtained, and a texture improving effect that it is easy to chew despite having a preferred hardness is obtained. .

The food improving agent 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 can preferably contain the food improver of the present invention and calcium. Calcium can be mix | blended using the raw material containing the above-mentioned calcium.
In this specification, gelled foods are all foods that are generally eaten by solidifying a liquid into a gel. Various types of jelly, jam, pudding, bavaroa, owl, gold brim, kankan, kuzukiri, crushed bun・ Water buns ・ Apple pie ・ Mousse ・ Filling ・ Gummy ・ Marshmallow ・ Artificial amount ・ Juret etc. are mentioned, but it is not limited to these.

The present invention also provides a method for producing a food, which includes a step of blending the above-mentioned food improving agent into the food. For example, in one aspect, the present invention also provides a method for producing a flour food, which comprises the step of blending the above-mentioned food improving agent into wheat flour. The method for blending the food improver into the food is not particularly limited. For example, among food ingredients: directly to the main ingredient; to ingredients other than the main ingredient (sub ingredient, ingredient water, ingredient liquid, etc.); after mixing any two or more ingredients; After mixing with water or a raw material liquid; a food improver in the form of powder or the like may be blended, or it may be blended in the form of an aqueous solution, a dispersed liquid or a paste. The specific method of blending is not particularly limited, and can be blended, sprinkled, dusted, rubbed, dipped, or poured.

The step of blending the food improver may be performed at any stage during the production of the food, and may be blended during the steps such as heating and cooling. For example, when the food is a flour food, the flour food is generally heated at any stage before eating, but in one embodiment of the present invention, before the step of heating prior to eating, the food improving agent is added to the flour. In order to obtain a desired improvement effect, it may be preferable. Heating prior to eating can be performed at a known temperature for each flour food. In addition, for example, when the food improver of the present invention is in the form of powder and other powder raw materials exist as food raw materials, the food improver can be easily prepared by first blending the food improver with other powder raw materials. It is preferable because it can be uniformly dispersed.

The method for producing the food other than the above blending steps is not particularly limited, and each food can be produced using a known method.

Furthermore, the present invention is a method for improving food, more specifically, a thickening method, a gelation method, a stabilization method, and thickening stabilization, characterized in that the food improving agent of the present invention described above is blended with food. Method, viscosity control method, texture improvement method, physical property improvement method (shape retention improvement method, water retention improvement method, etc.), volume control method, emulsification control method, water separation prevention method (whey-off prevention method, etc.), heat resistance method ( Heat shock resistance imparting method, etc.), coagulation method, coating method, softening method, dispersion method, penetration method, bubble volume control method, peeling method, mold release method, overrun control method, elasticity improvement method, yield improvement method and film formation Methods etc. are also provided. In these methods, the method of blending the food improver into the food can be easily understood with reference to the above description.

Hereinafter, the present invention will be described more specifically with reference to examples and production examples (hereinafter, also simply referred to as “examples”). The raw materials, procedures, amounts used, ratios, operation sequences, etc. shown in the following examples and the like can be appropriately changed without departing from the spirit of the present invention. Therefore, the scope of the present invention is not limited to the specific examples shown below.

Example 1: Production of powder brown algae
Production Example 1
[Crushing] Dried brown algae (Brown algae-Combina-Lessonidae-Lessonia genus-Lessonia nigrescens) were pulverized with a hammer mill pulverizer to obtain a pulverized brown algae.
[Washing] 100 g of this brown algae pulverized product is put in a container, water 1643 mL, ethanol (100%) 1352 mL, sodium hypochlorite aqueous solution (trade name: Turklon N-40, manufactured by Tsurumi Soda Co., Ltd., effective chlorine concentration 12% or more) 400 mL and 10 g of sodium carbonate (trade name: soda ash, manufactured by Central Glass Co., Ltd.) were added and washed by stirring at 600 rpm for 30 minutes.
[Dehydration] This was dehydrated using a filter cloth (breathability 20 cm ³ / cm ² · sec).
[Drying] The dehydrated washed brown algae was put in a dryer at 65 ° C. to 85 ° C., dried for 2 hours, and pulverized with a juice mixer, to obtain powder brown algae (Production Example 1) having a particle size of about 0.13 mm.

Production Example 2
In the washing | cleaning process of the manufacture example 1, it processed similarly to the manufacture example 1 except having replaced the place of 400 mL of sodium hypochlorite with 300 mL, and obtained the powder brown alga (manufacture example 2).

Production Example 3
In the washing | cleaning process of the manufacture example 1, it processed similarly to the manufacture example 1 except having changed the place of 400 mL of sodium hypochlorite into 200 mL, and obtained the powder brown alga (manufacture example 3).

Production Example 4
In the washing step of Production Example 1, the same procedure as in Production Example 1 was conducted except that the water at 1643 mL was changed to 900 mL, the ethanol 1352 mL was changed to 900 mL, and the sodium hypochlorite 400 mL was changed to 200 mL. (Production Example 4) was obtained.

Production Example 5
In the washing step of Production Example 1, the same procedure as in Production Example 1 was conducted except that the water at 1643 mL was changed to 900 mL, the ethanol 1352 mL was changed to 900 mL, and the sodium hypochlorite 400 mL was changed to 5 mL. (Production Example 5) was obtained.

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

Example 2: Evaluation of powdered brown algae (1) Evaluation of reduction of seaweed odor About 3% of the powdered brown algae obtained in Example 1 (Production Examples 1 to 6) were dispersed and dissolved in 297 mL of water, and the dispersion was 1% by weight. Got. The smell of this solution was evaluated, and 1 to 5 where the seaweed odor remained strong without being reduced, and 5 was the seaweed odor reduced and weakened with an evaluation of 1 to 5. The odor of Production Example 1 was evaluated as 5, and the odor of Production Example 6 was used as the standard of Evaluation 1.
(2) Seaweed color reduction evaluation For the 1% by weight dispersion obtained in (1) above, the color in the transparent beaker is visually observed. Evaluation was made from 1 to 5 with 5 being the weaker color. The seaweed color of Production Example 1 was used as the evaluation 5, and the seaweed color of Production Example 6 was used as the standard of Evaluation 1.

(3) 1% Viscosity For the 1% by weight dispersion obtained in (1) above, the viscosity was determined at a rotation temperature of 60 rpm using a BL type viscometer at a liquid temperature of 20 ° C.
(4) Gelation with Calcium About 1% by weight of the dispersion obtained in (1) above, 5 mL of the dispersion was taken into a beaker, and 1 mL of 7.5% calcium chloride solution was added to observe whether a gel was formed.

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

For the following (6) to (13), “%” means “% by weight” unless otherwise specified.
(6) Water-soluble algin (%)
The water-soluble algin content (%) contained in the powdered brown algae was measured by a colloid titration method which is a known method for quantifying anionic polysaccharides. As the colloid titration method, for example, the method described in JP-A-11-042470 can be applied. That is, 0.5 mL of the 1 wt% dispersion obtained in (1) above is taken in a beaker, and 10 mL of water and 5 mL of N / 200 methyl glycol chitosan solution are added. Next, a few drops of toluidine blue indicator are added, titrated with N / 400 potassium polyvinyl sulfate normal solution (hereinafter referred to as PVSK), and the point where the color changes from blue to magenta and is maintained for 10 seconds or more is defined as the end point. Blank when no sample is added. Since the anionic polysaccharide containing water-soluble uronic acid contained in the brown algae is mainly an alginate, the titration amount of 1 mL of the N / 400 PVSK standard solution is the molecular weight of one molecule of sodium alginate = 198 Therefore, it corresponds to 198 × 1/400 = 0.495 mg of sodium alginate. Accordingly, the water-soluble algin content (% of water-soluble alginate converted to sodium salt) (%) contained in the powder brown algae can be obtained from the following formula.

Water-soluble algin content (%) = (Blank titration (mL)-Sample titration (mL)) / Sample volume (mL) x 0.495 (mg) / 1000 (mg) / 0.01 (% solution) ) X 100 (%)

(7) Protein (Kjeldahl method)
Proteins were analyzed according to the method described on page 23 of Food Sanitation Inspection Guidelines-Physical and Chemical Edition (issued on June 25, 1991, Japan Food Sanitation Association, the same shall apply hereinafter).
A sample of 0.5 g was taken into a Kjeldahl decomposition flask, 5 g of potassium sulfate was added as a decomposition accelerator, then 15 mL of concentrated sulfuric acid was added, gently shaken, and heated on low heat. When decomposition begins, the liquid turns black and foams. When it becomes a black viscous liquid, heat it up. As the reaction progresses, sulfur dioxide and carbon dioxide are generated, and the liquid gradually turns from brown to brown, and finally becomes a blue to blue-green clear liquid. Further, the ignition was continued for 1-2 hours to complete the decomposition. Add about 120 mL of deionized water after cooling to the cracked solution, add a few boiling stones or a small amount of granular zinc, then gently add 70 mL of 30% sodium hydroxide solution, and add a distillation apparatus (B-324: Buchi, Shibata Chemistry). Thereafter, titration was performed with an automatic titrator (719: manufactured by Metrohm Shibata Co., Ltd.), and the protein amount was calculated from the obtained nitrogen amount (%) using the following formula. In the formula, 6.25 was used as the “nitrogen-protein conversion coefficient” in the case of powder brown algae.

Protein (%) = Nitrogen content (%) x (Nitrogen-protein conversion factor)

(8) Insoluble component The content of the insoluble component in the powder brown algae was calculated using the following equation.

Insoluble component (%)
= 100-water (%)-protein (%)-lipid (%)-ash (%)-water-soluble algin (%)

In the formula, the contents of water-soluble algin, protein and ash were measured using the methods described in (6), (7) and (9) below. The water and lipid contents were measured using the method described below.

The water content was measured by a normal pressure heating and drying method according to the method described in Food Sanitation Inspection Guidelines-RIKEN, page 18.
A weighing dish was placed in a constant temperature dryer adjusted to a predetermined temperature (100 to 135 ° C.), heated for 1 to 2 hours, and transferred to a desiccator. When it was allowed to cool to room temperature, it was weighed immediately and a constant value (W ₀ g) was determined.
The sample was collected to approximately 1 g, spread flat, capped and accurately weighed (W ₁ g). The lid was shifted in a constant temperature dryer (DX400: manufactured by Yamato). After drying for 4 hours, the container was quickly covered in a dryer, transferred to a desiccator and allowed to cool. Weighed as soon as room temperature was reached (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

Lipids were measured using dichloromethane as a solvent by applying the solvent extraction method described in Food Sanitation Inspection Guidelines-RIKEN, page 25.
A sample 5 g (Sg) was placed in a cylindrical filter paper. Absorbent cotton was lightly stuffed on it and placed in an extraction tube. The receiver flask was dried in a constant temperature dryer (DX400: manufactured by Yamato) at 100 to 105 ° C. for 1 to 2 hours in advance, transferred to a desiccator, allowed to cool, and a constant value (W ₀ g) was determined.
About 2/3 volume of dichloromethane was added to this, and a condenser was connected to a water bath, followed by extraction for 8 hours. After the extraction was completed, it was quickly removed from the extraction tube, the cylindrical filter paper was extracted with tweezers, the cooling tube was connected again, and dichloromethane was completely evaporated in a hot water bath.
The outside of the flask was wiped with gauze, placed in a constant temperature dryer at 100 to 105 ° C., dried for 1 hour, transferred to a desiccator, allowed to cool, and weighed to obtain a constant value (Wg). The amount of lipid was calculated using the following formula.

Lipid (%) = (W−W ₀ ) / S × 100

(9) Ash content Ash content was measured according to the method described in Food Sanitation Inspection Guidelines-Physical Chemistry, page 37.
About 2 g (W ₁ g) of sample is weighed in an ashing container (W ₀ g), which has been made constant in advance, and placed in an electric furnace (KL-280: manufactured by ADVANTEC) at 550 to 660 ° C. Ashed until. After ashing, the ashing container was taken out, allowed to cool on an aluminum tray or the like until the temperature was close to 200 ° C., transferred to a desiccator, returned to room temperature, and weighed to obtain a constant value (W ₂ g). .
Ash content was calculated using the following formula.

Ash content (%) = (W ₂ −W ₀ ) / (W ₁ −W ₀ ) × 100

(10) to (13) Various mineral sodium, potassium and magnesium Sodium, potassium and magnesium were measured by the method described in Food Sanitation Inspection Guidelines-RIKEN, page 64.
About 2 g of the homogenized sample was accurately weighed in a quartz crucible, pre-ashed on an electric heater, and then ashed in an electric furnace (KL-600: manufactured by Yamato) at 500 to 550 ° C. After allowing 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 filtered into a 100 mL volumetric flask using a filter paper while heating. After adding 1% hydrochloric acid and washing with heating, the filter paper and the ashing container were thoroughly washed, and then quantified with 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 (model Z-6100: manufactured by Hitachi, Ltd.), and the concentration in the test solution was determined from a previously measured calibration curve. At this time, the sample solution having a high concentration was measured after being diluted to an appropriate concentration with 1% hydrochloric acid.
The sodium, potassium or magnesium content in the sample was calculated using the following formula.

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

A: Sodium, potassium or magnesium concentration (ppm) in the test solution obtained from the calibration curve
P: Dilution rate W: Amount of sample collected (g)

Iron iron, food hygiene inspection guidelines - was measured using the method described in physics and chemistry ed page 68. The test solution for measurement was prepared using the same method as that for measuring sodium and potassium.
A fixed amount containing 0.05 to 1 mg of iron from the test solution was dispensed into a 50 mL volumetric flask, fixed to 50 mL with 1% hydrochloric acid, and polarized Zeeman atomic absorption photometer (model Z-6100: manufactured by Hitachi, Ltd.) ) To measure the absorbance. Separately, 0 to 1.0 mL of iron standard solution was taken, and the iron concentration was determined from a calibration curve prepared in the same manner.
The iron concentration in the sample was calculated using the following formula.

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

C: Calcium concentration (ppm) in the test solution obtained from the calibration curve
V: Amount taken from the sample solution W: Amount of sample collected (g)

(14) Insoluble component / water-soluble algin content (weight)
It calculated from the value obtained in said (6) and (8).

Table 1 below shows the evaluation results of the powdered brown algae. The brown algae used as a raw material is known to contain insoluble alginate as an insoluble component, but this insoluble alginate can be obtained by washing with a washing solution containing alkali (sodium carbonate) as in Production Examples 1 to 5. It was thought that the salt changed to water-soluble alginate, the amount of insoluble components decreased, and the amount of water-soluble algin increased.

Example 3: Production of powder brown algae 2
Production Examples 7-10
In Production Example 1, as dry brown algae: Brown algae-Comoptera-Combraceae-genus Macrocystis-Pirifera (Macrocystis pyrifera); Brown algae-Comoptera-Combraceae-Kombu-macomb (Laminaria japonica) Similar to Production Example 1 except that the use of the brown alga-Chumoptera-Chamidae-Wakame-genus-Wakame (Undaria pinnatifida); To obtain powder brown algae (Production Examples 7 to 10).
Production Examples 11-14
In Production Example 6, as dry brown algae: Brown algae-Composita-Combridae-Macrocystis genus-Macrocystis pylifera (Macrocystis pyrifera); Brown algae-Composita-Combridae-Combu genus-Macombi (Laminaria japonica) Similar to Production Example 1 except that the use of the brown alga-Chumoptera-Chamidae-Wakame-genus-Wakame (Undaria pinnatifida); To obtain powder brown algae (Production Examples 11 to 14).

Example 4: Evaluation of powder brown algae 2
The powder brown algae obtained in Example 3 (Production Examples 7 to 14) were evaluated using the same method as in Example 2. Table 2 below shows the evaluation results.

Example 5: Production of a cocoa soy milk beverage
Cocoa soy milk drink 1-8
Using 0.3 parts by weight of the powdered brown algae (Examples 1 to 7 or 11) of Example 1 or 3 above, 5 parts by weight of sugar, 0.05 parts by weight of salt, 1 part by weight of cocoa powder, glycerin fatty acid ester (Excel) , Manufactured by Kao) and 0.1 part by weight of sucrose fatty acid ester (DK ester, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) and dispersed in 23 parts by weight of unadjusted soymilk at room temperature, The remaining water was added to a total of 100 parts by weight. This was heated and dissolved with stirring until 75 ° C., then homogenized at 15 MPa with a high-pressure emulsifier (APV-100, APV Systems), and then sterilized in boiling water for 10 minutes to produce a cocoa soy milk drink. The finished cocoa soymilk beverages were designated as cocoa soymilk beverages 1-8, respectively.

Cocoa soy milk drink 9-10
Of the above methods for producing cocoa soymilk beverages 1-7, instead of powdered brown algae: 0.2 parts by weight of carrageenan (genulacta type K-100-J, manufactured by Sanki Co., Ltd.) often used to prevent soymilk beverages Or 0.2 parts by weight of sodium alginate (Duck Algin, manufactured by Kikkoman Biochemifa), which is a major polysaccharide in kelp, and is often used for preventing precipitation of ice cream mix, Soy milk drinks 9 to 10 were obtained.

Cocoa soy milk drink 11
Of the methods for producing the cocoa soymilk beverages 1 to 8, the powdered brown algae was not used, and the others were produced in the same manner to obtain a soymilk beverage 11.

Example 6: Evaluation of cocoa soymilk beverage (1) Prevention of precipitation of soy protein and cocoa powder About cocoa soymilk beverages 1 to 11 obtained in Example 5, they were placed in a glass sample bottle and left still in a refrigerator for 5 to 6 days. Then, it was visually confirmed whether or not soy protein and cocoa powder were precipitated, and the effect of preventing precipitation was evaluated. The results are shown in Table 3.
(2) Flavor The cocoa soy milk beverages 1 to 11 obtained in Example 5 were tasted and the flavor was confirmed. The results are shown in Table 3.
(3) Viscosity of Cocoa Soy Milk Beverage Regarding the cocoa soy milk 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.

The cocoa soymilk beverages 1 to 5 and 7 to which the powdered brown algae of Production Examples 1 to 5 and 7 were added were beverages that prevented the precipitation of soy protein and cocoa powder and had a good flavor. Moreover, the problem of coloring by addition of powder brown algae did not occur. The cocoa soy milk beverages 1 to 5 and 7 all have a low viscosity of about 1 to 40 mPa · s, and the precipitation preventing effect shown in Table 3 is not due to the thickening action. It was.

Example 7: Production of cocoa milk drink
Cocoa milk drink 1-5
Using 0.3 parts by weight of the powdered brown algae (Examples 1 to 3, 5 or 6) of Example 1 above, 5 parts by weight of sugar, 0.05 parts by weight of salt, 1 part by weight of cocoa powder, glycerin fatty acid ester (Excel) , Sucrose fatty acid ester (DK ester, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) and 0.03 part by weight, and this was dispersed in 23 parts by weight of milk at room temperature. The remaining water was added to 100 parts by weight. This was heated and dissolved with stirring until 75 ° C., then homogenized at 15 MPa with a high-pressure emulsifier (APV-100, APV Systems), and then sterilized in boiling water for 10 minutes to produce a cocoa milk beverage. The finished cocoa milk drinks were designated as cocoa milk drinks 1 to 5, respectively.

Cocoa milk drinks 6-8
Of the above methods for producing cocoa milk beverages 1-5, instead of powdered brown algae: 0.2 parts by weight of carrageenan (genulacta type K-100-J, manufactured by Sankisha), which is often used to prevent precipitation of milk beverages Often used to prevent precipitation of ice cream mix, 0.2 part by weight of sodium alginate (Duck Algin, manufactured by Kikkoman Biochemifa), which is the main polysaccharide in kelp; or often used to prevent precipitation of milk beverages Milk drinks 6 to 8 were obtained in the same manner except that 0.2 parts by weight of microcrystalline cellulose (Celas FD-101, manufactured by Asahi Kasei Chemicals Corporation) was used.

Cocoa milk drink 9
Of the methods for producing cocoa milk beverages 1 to 5, powder brown algae was not used, and the others were produced in the same manner to obtain milk beverage 9.

Example 8: Evaluation of cocoa milk beverage (1) Prevention of precipitation of milk protein and cocoa powder The milk beverages 1 to 9 obtained in Example 7 were placed in a glass sample bottle and left in a refrigerator for 5 to 6 days. Then, it was visually confirmed whether there was precipitation of soy protein and cocoa powder, and the effect of preventing precipitation was evaluated. The results are shown in Table 4.
(2) Flavor Each of the milk beverages 1 to 9 obtained in Example 7 was tasted and the flavor was confirmed. The results are shown in Table 4.
(3) Viscosity of Cocoa Milk Beverage Regarding the cocoa milk beverages 1 to 9 obtained in Example 7, the viscosity was determined at a rotation temperature of 60 rpm using a BL type viscometer at a liquid temperature of 20 ° C.

The milk beverages 1 to 4 to which the powdered brown algae of Production Examples 1 to 3 or 5 were added were beverages that prevented the precipitation of milk protein and cocoa powder and had a good flavor. Moreover, the problem of coloring by addition of powder brown algae did not occur. The milk beverages 1 to 4 all had a low viscosity of about 1 to 60 mPa · s, and it was considered that the precipitation preventing effect shown in Table 4 was not due to the thickening action.

Example 9: Production of Matcha milk beverage
Matcha milk drink 1-5
Using 0.3 parts by weight of the powdered brown algae of Example 1 above (Production Examples 1 to 3, 5 or 6), respectively, mixed with 7 parts by weight of sugar, 0.04 parts by weight of salt and 1 part by weight of matcha powder, After being dispersed in 30 parts by weight of milk at room temperature, the remaining water was added so that the total amount was 100 parts by weight. This was heated and dissolved while stirring until 75 ° C., then homogenized at 20 MPa with a high-pressure emulsifier (APV-100, APV Systems), and then sterilized in boiling water for 10 minutes to produce a milk beverage. The finished matcha milk drinks were designated as matcha milk drinks 1 to 5, respectively.

Matcha milk drink 6-8
Of the above methods for producing Matcha milk drinks 1-5, instead of powdered brown algae: 0.2 parts by weight of carrageenan (genulacta type K-100-J, manufactured by Sankisha), which is often used to prevent precipitation of milk drinks Often used to prevent precipitation of ice cream mix, 0.2 part by weight of sodium alginate (Duck Algin, manufactured by Kikkoman Biochemifa), which is the main polysaccharide in kelp; or often used to prevent precipitation of milk beverages Using 0.2 parts by weight of microcrystalline cellulose (Ceolas FD-101, manufactured by Asahi Kasei Chemicals Co., Ltd.), other parts were produced in the same manner to obtain Matcha milk drinks 6 to 8.

Matcha milk drink 9
Of the methods for producing the above matcha milk beverages 1 to 5, powdered brown algae were not used, and the others were produced in the same manner to obtain a matcha milk beverage 9.

Example 10: Evaluation of Matcha Milk Beverage (1) Prevention of precipitation of milk protein and Matcha powder Powder Matcha milk beverages 1 to 9 obtained in Example 9 were placed in a glass sample bottle and kept still in a refrigerator for 5 to 6 days. Then, it was visually confirmed whether or not milk protein and matcha powder were precipitated, and the effect of preventing precipitation was evaluated. The results are shown in Table 5.
(2) Flavor Each of the matcha milk drinks 1 to 9 obtained in Example 9 was tasted and the flavor was confirmed. The results are shown in Table 5.
(3) Viscosity of Matcha Milk Beverages For Matcha milk beverages 1 to 9 obtained in Example 9, the viscosity was determined at a rotation temperature of 60 rpm using a BL type viscometer at a liquid temperature of 20 ° C.

The Matcha milk beverages 1 to 4 to which the powdered brown algae of Production Examples 1 to 3 or 5 were added were beverages that prevented the precipitation of milk protein and Matcha powder and had a good flavor. Moreover, the problem of coloring by addition of powder brown algae did not occur. The matcha milk beverages 1 to 4 all had a low viscosity of about 1 to 60 mPa · s, and it was considered that the precipitation preventing effect shown in Table 5 was not due to the thickening action.

As shown in Example 6 above, the powdered brown algae according to the present invention had an excellent anti-precipitation action on cocoa soy milk drinks, which could not be carrageenan often used to prevent precipitation of drinks, particularly milk drinks. . In addition, as shown in Example 7 above, the beverage using milk instead of soy milk also had a sedimentation preventing effect. Further, as shown in Example 10 above, the beverage using the matcha powder also had a precipitation preventing effect as in the case of using the cocoa powder. Therefore, there is a possibility that new liquid products can be created by adding to beverages that have not been commercialized for precipitation or separation until now, as well as beverages that have been used to prevent precipitation using carrageenan. It is considered to be very high in commercial value.

Example 11: Bread
11-1 Manufacture of Bread 10 parts by weight of tapioca starch was added to 90 parts by weight of strong flour and mixed to obtain 100 parts by weight.
Powdered with 5 parts by weight of white sucrose, 2 parts by weight of sodium chloride, 2 parts by weight of skim milk powder and 0.1 part by weight of yeast food.

Furthermore, microcrystalline cellulose (Asahi Kasei Chemicals, Theolas FD-101), Pectin (Hercules, Genupectin Freeze-J), sodium alginate (Kikkoman), food additives conventionally used as bread improvers. Biochemifa, Duck Algin), calcium alginate (FMC Biopolymer, TXF 200) or alginate (Kikkoman Biochemifa, Duckroid) or any one of the powdered brown algae of Production Example 1 or 6 5 parts by weight were added as an improver and mixed well.

Each of these powders was put into a mixer (SK 10 manufactured by SK mixer Co., Ltd.), 1.5 parts by weight of dry yeast dispersed in a part of 65 parts by weight of water was added, and the remaining water was added. And mixing at low speed for 3 minutes and medium speed for 6 minutes.
Further, 5 parts by weight of shortening was added, and mixing was performed by mixing for 3 minutes at low speed, 6 minutes at medium speed, and 2 minutes at high speed.
The flour temperature, water temperature, and room temperature were appropriately adjusted so that the dough kneading temperature was about 28 ° C. The obtained dough ball was put in a container, covered with a wet towel, put in a thermostatic machine, and fermented at 30 ° C. for 70 minutes. After degassing the dough, it was divided into 280 g.
After taking a bench time of 25 minutes, it was molded and placed in a mold, and then placed in a proofer, and finally fermented at 38 ° C. and a humidity of 85% for 60 minutes.
This was put into an oven and baked at 210 ° C. for 20 minutes to obtain bread.

The obtained bread was cooled to room temperature. On the other hand, in the above bread production, a product without the improver was similarly produced and used as a control.

11-2 Relative Volume For each bread produced in 11-1 above, the height is measured the next day of production, and the volume of the bread is calculated by multiplying the vertical and horizontal lengths of the mold. Volume (parts) was calculated.

The relative volume is obtained by dividing the volume of each test group by the volume of the control group and then displaying a part. The larger the volume of bread, the larger the appearance and the specific gravity of the tissue, that is, the weight per 1 cm ³ will be reduced, which may affect the soft texture, which is often preferred, but if the volume is too large Careful attention is required because the tissue becomes lumpy and may cause a nest to occur, or may be difficult to bite.

The results are shown in Table 6 below. Different breads with different relative volumes were obtained due to the different modifiers added. When the powder brown algae of Production Example 1 was added, bread having a more preferable relative volume was obtained as compared with the case where food additives conventionally used were added.

11-3 Relative Yield Measure the weight of the dough ball before baking and the weight of the next day after the production of each bread in 11-1 above, and the ratio of the bread weight to the dough weight according to the following formula: The relative yield (parts) was calculated from the weight yield (parts) indicating
The relative yield is obtained by dividing the weight yield before and after firing in the test section by the weight yield in the control section and then displaying a part. If the numerical value exceeds 100, it can be said that there is an effect of improving the yield. However, if the numerical value is too high, there is a possibility of raw burning, so care must be taken.

The results are shown in Table 6 below. Bread with different relative yields was obtained due to the difference in the modifier added. When the powdered brown algae of Production Example 1 was added, bread having a more preferable relative yield was obtained as compared with the case where conventionally used food additives were added.

11-4 Relative specific volume For each bread produced in the above 11-1, the volume and weight of the bread on the day after production were measured by the method described in the above 11-2 and 11-3. The relative specific volume (parts) was calculated from the specific volume indicating the ratio to the weight per 1 cm ^{3 of} bread by the following calculation formula.
The relative specific volume is obtained by dividing the specific volume of the test group by the specific volume of the control group and then displaying a part. If the value is larger than 100, the weight per 1 cm ³ will be light and it will affect the soft texture. In many cases, the value becomes too high. It may lead to a phenomenon that it is difficult to bite, and caution is required.

The results are shown in Table 6 below. Different breads with different relative specific volumes were obtained due to the difference in the modifier added. When the powdered brown algae of Production Example 1 was added, bread having a relative specific volume more preferable than that obtained by adding a food additive conventionally used was obtained.

11-5 Texture analysis For each bread produced in 11-1 above, the finished bread was cut into a 3 cm thickness on the next day of production, and the following was used using a rheometer (manufactured by Sun Scientific Co., Ltd., rheometer CR-500DX). The texture analysis described in 11-5-1 to 11-5-6 was performed.
The analysis conditions were a plunger speed of 300 mm / min, a clearance of 10 mm, and repeated twice.
Each of the breads obtained in 11-1 above was left at room temperature the day after production, and it was 1,500 W for 15 seconds in a commercial microwave oven (manufactured range EM-1503T, manufactured by Sanyo Electric Industries Co., Ltd.) Texture analysis was performed on the product that had been heat-treated in the microwave.
In addition, since it was difficult to analyze the relative elasticity, relative cohesiveness, relative gumming property and relative chewing property with the products subjected to the heat treatment in the microwave oven, the texture analysis was performed only on the bread left at room temperature on the next day of manufacture.

11-5-1 Relative maximum load The maximum load (weight) required to push the plunger into the sample to be cut was measured, and then the relative maximum load (part) was calculated.
The relative maximum load is obtained by dividing the maximum load in the test group by the maximum load in the control group and then displaying the part. If this value is large, it requires a large force to cut, so it is a hard bread that requires force to chew with teeth, crush with the tongue, or tear with your hand. It indicates that the bread is easy to crush and easy to tear by hand, that is, “soft” bread.

11-5-2 Relative deformation rate The deformation rate (part), which is the ratio to the original thickness where the sample is depressed without being cut until the plunger is cut by being pushed into the sample, is then measured. The rate was calculated.
The relative deformation rate is obtained by dividing the deformation rate of the test group by the deformation rate of the control group and then displaying a part. If this value is large, the sample will have a long length of deformation that will be depressed before it is cut, and it will be difficult to cut. If the value is small, the deformation will be short and easy to cut. "Indicates that the bread has a texture."

11-5-3 In the relative elastic texture analysis, the rate at which the deformation of the sample due to the plunger being pushed into the sample returned when the force was removed was measured, and the ratio was expressed as elasticity. After dividing the elasticity of the test group by the elasticity of the control group, the relative elasticity was calculated by displaying the part.
When this value is large, it means that the return when pressed is strong and elastic, and when the value is small, it means that the return is poor and the elasticity is weak. That is, when the value is large, it indicates that the bread has a texture that is “stiff”.

11-5-4 In relative cohesive texture analysis, pushing the plunger into the sample and applying a load was repeated twice, and the ratio of the first and second load energy was measured and expressed as cohesiveness.
After dividing the cohesiveness of the test group by the cohesiveness of the control group, the relative aggregability was calculated by displaying a part. If this value is large, the bread is hard to be deformed and crumbled, that is, bread that is hard to eat, and if the value is small, bread that has a texture that is “easy to break”, “easy to eat”, and “good to melt in the mouth”.

11-5-5 Relative gum properties The value obtained by multiplying the cohesiveness measured in 11-5-4 above by the maximum load measured in 11-5-1 was expressed as gum properties.
After the gum property of the test group was divided by the gum property of the control group, the relative gum properties were calculated by displaying parts. If this value is large, it has a strong rubbery, gummy, and gluey feeling, that is, it is difficult to swallow. If the value is small, it has little rubbery feeling and is easy to crumble. Indicates that there is.

11-5-6 Relative Chewability A value obtained by multiplying the elasticity measured in 11-5-3 above by the gum property measured in 11-5-5 was expressed as chewability.
After dividing the chewability of the test group by the chewability of the control group, relative mastication was calculated by displaying parts. If this value is large, the force required to chew is large, that is, the force required to crush to a swallowable state is large and difficult to chew. If the value is small, the force required for mastication is small, and “easy to chew” ", Indicates that the bread has a mouthfeel and good mouthfeel.

For the above texture analysis, Table 7 shows the results of bread left at room temperature, and Table 8 shows the results immediately after the bread was heat-treated in a commercial microwave oven.

When the powder brown algae of Production Example 1 is added, it has a preferable value in any of the items of texture analysis, and it is inferior to the case where a conventionally used food additive is added, or a more preferable texture. Of bread was obtained.

11-6 Sensory test The sensory test was performed on the next day of the production of each bread produced in 11-1. Specifically, whether the soft texture, the pleasant elasticity, or the mouth melt is good is evaluated in seven grades from -3 to +3, with 0 as the control group and + as the better. Shown in dots.
The sensory test was conducted by a panel of 15 trained people. In addition, I chose one of the breads that I like most and expressed it as a preference by the number of people.
On the other hand, regarding the appearance of the finished bread, the surface cut with a knife was evaluated. The results are shown in Table 9.

When the powdered brown algae of Production Example 1 is added, it has a well-balanced and high evaluation in any of the sensory tests, and the total score and palatability compared to the case where conventionally used food additives are added. The highest bread was obtained. In addition, when the powdered brown algae of Production Example 6 was blended, the evaluation was low in any of the sensory tests, the total score and the palatability were low, and there were also black spots, which could not be said to be visually unfavorable bread. It was.

Example 12: Chinese noodles
12-1 Manufacture of Chinese noodles 5.0 parts by weight of tapioca starch was added to 95.0 parts by weight of semi-strong powder and mixed well to obtain 100.0 parts by weight of powder.

Further to this 100.0 parts by weight, food additives conventionally used as improvers for noodles, such as microcrystalline cellulose (Asahi Kasei Chemicals, Theolas FD-101), κ-carrageenan (Sankisha) , Genuracta type K-100-J), curdlan (manufactured by Takeda Pharmaceutical Co., Ltd., curdlan), guar gum (manufactured by Sanei Pharmaceutical Trading Co., Ltd., Guacor U-40), xanthan gum (manufactured by Maruzen Pharmaceutical Industry Co., Ltd., xanthan FNCS), alginic acid Sodium (Kikkoman Biochemifa Co., Duck Algin) or calcium alginate (FMC Biopolymer Co., TXF 200), or 0.5 parts by weight of the powdered brown algae of Production Example 1 or 6 is added as an improving agent. Mix well.

On the other hand, 1.0 part by weight of sodium chloride was mixed well, and this was dissolved in 34.0 parts by weight of water and suspended to obtain kneaded water.
This is added to each of the above-mentioned quasi-strong powder, tapioca starch and improver mixed powder and mixed for 10 minutes. After 10 minutes of aging time, the dough is passed through a rolling roll by a conventional method to form a rough noodle strip. Making (3.0 mm), the operation of putting two sheets on this roll and passing through a roll was repeated twice.
This was sequentially rolled from 2.0 mm → 1.5 mm → 1.0 mm with the same roll, and then passed through a cutting machine equipped with a cutting blade with a number 20 corner to cut it into noodles to obtain raw noodles.

The raw Chinese noodles were stored raw in a plastic bag and stored overnight in a refrigerator.
On the other hand, in the production of the above Chinese noodles, a product without an improving agent was similarly produced and used as a control.

12-2 Noodle String Tensile Test For each Chinese noodle produced in the above 12-1, cut the noodle strings of raw Chinese noodles into 8 cm on the next day of production, boil them with boiling water for 3 minutes and 30 seconds, and then add a rheometer (Sun Science). The following 12-2-1 and 12-2-2 tensile tests were performed using a rheometer CR-500DX).
The analysis conditions were a pulling speed of 150 mm / min and until the noodle strings were pulled and cut.

12-2-1 Relative tensile stress The noodle strings were pulled in the opposite direction, the tensile stress (weight) required for cutting was measured, and then the relative tensile stress (parts) was calculated.
The relative tensile stress is obtained by dividing the tensile stress in the test section by the tensile stress in the control section and then displaying a part. If this value is small, the noodle strings are cut with little force, so it is easy to bite with your teeth and easy to crush with your tongue, but this value also decreases when the noodles stretch, indicating that it is soft and soft noodles . If this value is large, it is necessary to chew with your teeth, crush with your tongue or tear with your hand, and it is said to be involved in the stiffness of the noodles, indicating that it is “hard” and “crisp” noodles. . The results are shown in Table 10.

12-2-2 Relative Deformation Ratio The deformation ratio (part), which is the ratio to the original length where the sample stretches and deforms without being cut until it is cut and pulled in the opposite direction, The deformation rate was calculated.
The relative deformation rate is obtained by dividing the deformation rate of the test group by the deformation rate of the control group and then displaying a part. When this value is small, the length of deformation is short and it is easy to cut, which means that it is “easy to cut” as noodles. If this value is large, the sample will be deformed long before it is cut, and it is said to be involved in the stiffness of the noodles. Show. The results are shown in Table 10.

When the powdered brown algae of Production Example 1 was added, Chinese noodles that were smooth and chewy and even stretched compared with the case where conventional food additives were added were obtained.

12-3 Sensory test Each Chinese noodle produced in the above 12-1 was subjected to a sensory test on the next day of production.
The sensory test was performed by boiling each raw Chinese noodle in boiling water for 3 minutes and 30 seconds and placing it in a bowl containing soup, immediately after cooking and after holding for 10 minutes in the soup. Specifically, the noodles immediately after cooking have a smooth texture, are they firm enough, have a pleasant elasticity, and contrast with the noodles that have been held in the soup for 10 minutes, The ward was set to 0, the better one was set to +, and the evaluation was made in 7 grades from -3 to +3, and indicated by the average score.
The sensory test was performed by a panel of 20 trained people. In addition, I chose one of the noodles with the texture that I liked most, and expressed the number of people as palatability. On the other hand, the color of the boiled Chinese noodles was visually evaluated. The results are shown in Table 11.

When the powdered brown algae of Production Example 1 is added, it has a well-balanced and high evaluation in any of the sensory tests, and the total score and palatability compared to the case where conventionally used food additives are added. The highest Chinese noodles were obtained. In addition, when the powdered brown algae of Production Example 6 was blended, Chinese noodles having low palatability and a brown appearance were not preferable.

Example 13: Udon
13-1 Production of Udon In 100.0 parts by weight of medium strength flour, the improving agent used in Example 12 (microcrystalline cellulose, κ-carrageenan, a food additive conventionally used as an improving agent for noodles in general) Curdlan, guar gum, xanthan gum, sodium alginate or calcium alginate, or any one of powdered brown algae of Production Example 1 or 6) was added and mixed well.

On the other hand, 2.0 parts by weight of sodium chloride was dissolved in 34.0 parts by weight of water and suspended to obtain kneaded water.
This is added to each of the above-mentioned medium-strength flour and improver mixture, mixed for 10 minutes, and after 10 minutes of aging time, the dough is passed through a rolling roll in a conventional manner to form a crude noodle strip (3. 0 mm), and the operation of passing two sheets on a roll was repeated twice.
This was sequentially rolled from 2.3 mm → 2.0 mm → 1.7 mm with the same roll, and then passed through a cutting machine equipped with a cutting blade having a corner No. 10 to cut it into noodles to obtain raw noodles.

The raw udon was placed in a plastic bag as it was, and stored in a refrigerator overnight.
On the other hand, in the production of the above-mentioned udon, a product without an improving agent was produced in the same manner as a control.

13-2 Noodle String Tensile Test For each udon produced in 13-1, cut the raw udon noodle string into 8cm on the next day of production, boil with boiling water for 15 minutes, and then perform the same procedure as in 12-2 above. A tensile test was performed. The results are shown in Table 12.

When the powdered brown algae of Production Example 1 was added, a more pleasant and crunchy udon noodle was obtained as compared with the case where a conventional food additive was added.

13-3 Sensory test Each of the udon produced in 13-1 was subjected to a sensory test on the next day of production.
The sensory test was performed by boiling each raw udon noodles in boiling water for 15 minutes and placing them in a bowl containing soup, immediately after cooking and after holding in the soup for 10 minutes. Specifically, for the noodles immediately after cooking, whether it has a smooth texture, sufficient hardness, and a pleasant glutinous viscoelasticity, and the noodles after holding the soup for 10 minutes, The extent of extension with scissors was evaluated on a 7-point scale, from -3 to +3, where 0 was the control group and + was the better.
The sensory test was performed by a panel of 20 trained people. In addition, I chose one of the noodles with the texture that I liked most, and expressed the number of people as palatability. On the other hand, the color of boiled udon was visually evaluated. The results are shown in Table 13.

When the powdered brown algae of Production Example 1 is added, it has a well-balanced and high evaluation in any of the sensory tests, and the total score and palatability compared to the case where conventionally used food additives are added. The highest udon was obtained. In addition, when the powdered brown algae of Production Example 6 was blended, noodles with low palatability and a light brown color that were not preferable were obtained.

Example 14: Chinese bun
14-1 Manufacture of Chinese buns Mix 50.0 parts by weight of semi-strong powder and 50.0 parts by weight of weak flour and add 15 parts by weight of sugar, 0.5 parts by weight of salt and 1.0 part by weight of baking powder. It was.

Further, sodium alginate (Duck Algin, manufactured by Kikkoman Biochemifa Co., Ltd.) or microcrystalline cellulose (Seolas FD-101 manufactured by Asahi Kasei Chemicals Co., Ltd.) or Production Example 1 0.5 parts by weight of any one of 6 powder brown algae was added as an improver and mixed well.

This powder is put into a mixer (SK 10 manufactured by SK mixer Co., Ltd.), and after adding shortening and 2.0 parts by weight of dry yeast dispersed in 54 parts by weight of water, the speed is 3 minutes at low speed. And mixed for 3 minutes.
After mixing, the dough was covered with a wet towel and fermented at room temperature for 20 minutes. After fermentation, the dough was divided into 50 g pieces and rolled up on an iron plate with cooking paper. After a bench time of 20 minutes, the dough was flattened with a rolling pin and formed into a shape that wrapped the bag. This was put into a proofer set at 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 cool at room temperature for 20 minutes.

Thereafter, it was stored in a 5 ° C. refrigerator overnight.
On the other hand, in the production of the above Chinese buns, those without the improver were similarly produced and used as controls.

14-2 Relative Volume For each Chinese bun produced in 14-1 above, the height and the diameter of the bottom circle were measured on the next day of production, and the radius was calculated from the diameter. The volume of each Chinese bun was calculated by the following formula.

Moreover, the relative volume was computed from the obtained volume. The relative volume is obtained by dividing the volume of each test group by the volume of the control group and then displaying a part. The larger the volume of Chinese buns, the larger the appearance, and the specific gravity of the tissue, that is, the weight per cm ³ will be reduced, which may affect the soft texture. In many cases, the volume is too large. Careful attention is required as it may lead to nests and become difficult to bite. The results are shown in Table 14.

： Chinese buns with different relative volumes were obtained due to the difference in the modifiers added. When the powder brown algae of Production Example 1 was added, Chinese buns having a more preferable relative volume were obtained as compared to the case where conventionally used food additives were added.

14-3 Texture analysis After each of the Chinese buns produced in 14-1 above and stored in a refrigerated state, the upper part was cut off to the thickness of 3 cm on the next day of production, wrapped and heated in a microwave oven at 1500 W for 15 seconds. Using a rheometer (Sun Scientific Co., Ltd., Rheometer CR-500DX), the texture analysis described in the following 14-3-1 to 14-3-5 was performed. The measurement conditions were a plunger speed of 120 mm / min, a clearance of 20 mm, and repeated twice. The results are shown in Table 15.

14-3-1 Relative maximum load The maximum load (weight) required to cut the plunger by pushing it into the sample was measured, and then the relative maximum load (part) was calculated.
The relative maximum load is obtained by dividing the maximum load in the test group by the maximum load in the control group and then displaying the part. If this value is large, it takes a large force to cut, so it is a hard Chinese dish that requires a force to chew with a tooth, crush with a tongue, or tear with a hand. It indicates that it is easy to crush and torn off by hand, that is, “soft” Chinese.

14-3-2 In the relative elastic texture analysis, the rate at which the deformation of the sample due to the plunger being pushed into the sample returned when the force was removed was measured, and the ratio was expressed as elasticity. After dividing the elasticity of the test group by the elasticity of the control group, the relative elasticity was calculated by displaying the part.
When this value is large, it means that the return when pressed is strong and elastic, and when the value is small, it means that the return is poor and the elasticity is weak. That is, when the value is large, it indicates that the food is “Chinese” and has a texture.

14-3-3 In the relative cohesive texture analysis, pushing 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 expressed as cohesiveness.
After dividing the cohesiveness of the test group by the cohesiveness of the control group, the relative aggregability was calculated by displaying a part. When this value is large, it is difficult to deform and does not collapse, that is, it is difficult to eat, and when it is small, it indicates that it is “easy to collapse”, “easy to eat”, and “smoothly melted”.

14-3-4 Relative gum properties The value obtained by multiplying the cohesiveness measured in 14-3-3 above by the maximum load measured in 14-3-1 above was expressed as gum properties.
After the gum property of the test group was divided by the gum property of the control group, the relative gum properties were calculated by displaying parts. If this value is large, the rubbery feeling, gum-like feeling and pasty feeling are strong, that is, it is hard to swallow, and if the value is small, the rubbery feeling is small and it is easy to collapse and easy to swallow. Indicates.

14-3-5 Relative Chewability A value obtained by multiplying the elasticity measured in 14-3-2 above with the gum property measured in 14-3-4 was expressed as chewability.
After dividing the chewability of the test group by the chewability of the control group, relative mastication was calculated by displaying parts. If this value is large, the force required for mastication is large, that is, the force required for crushing to a swallowable state is large and it is difficult to chew, and if the value is small, the force required for mastication is small and “easy to chew” It shows that it is a Chinese mushroom with a “feel good for melting”.

When the powder brown algae of Production Example 1 was added, Chinese buns having a favorable value were obtained in all items of texture analysis as compared with the case where conventionally used food additives were added. .

14-4 Sensory test Each Chinese bun produced in the above 14-1 and refrigerated was wrapped, heated in a microwave oven at 1500 W for 30 seconds, and then subjected to a sensory test. In the sensory test, whether the soft texture, the pleasant elasticity, or the mouth melt is good is evaluated in seven grades, from -3 to +3, with the control group as 0 and the better as +. It showed in.
The sensory test was conducted by a panel of 4 trained people. In addition, I chose one of the breads that I like most and expressed it as a preference by the number of people.
On the other hand, the appearance of the finished Chinese bun was visually evaluated. The results are shown in Table 16.

When the powdered brown algae of Production Example 1 is added, it has a well-balanced and high evaluation in any of the sensory tests, and the total score and palatability are also added when food additives conventionally used in Chinese buns are added. Even if it compares, the Chinese bun which is not inferior or more preferable evaluation was obtained. In addition, when the powdered brown algae of Production Example 6 was blended, the evaluation of any item of the sensory test was not low, but it had a bad seaweed odor and low palatability, and also had black spots, which is also preferable for appearance The Chinese bun which cannot be said was obtained.

Example 15: Dairy product 1
15-1 Production of Ice Cream 48.2 parts by weight of water, 14.0 parts by weight of sweetened condensed milk, 10.0 parts by weight of fresh cream (milk fat content 45%), and 7.0 parts by weight of starch syrup were mixed. It is a food additive that is generally used as an ice cream improver in the past by mixing 12.0 parts by weight of skim milk powder, 4.0 parts by weight of super white sugar, and 0.3 parts by weight of glycerin fatty acid ester. Locust bean gum (manufactured by MRC Polysaccharide, Soar Locust A-120H), guar gum (manufactured by Sanei Pharmaceutical Co., Ltd., Guarcoal U40), tamarind gum (manufactured by Dainippon Sumitomo Pharma Co., Ltd., Griloid 2A), sodium alginate (Kikkoman Biochemifa) Duck Algin), Microcrystalline Cellulose (Asahi Kasei Chemicals Corp., Theolas FD101), κ-Carrageenan (Mishiki Co., Ltd., GENU LACTA TYPE K-100-J) or Alginate (Kikkoman Biochemifa Co., Duck Lloyd) ), Or the powder of Production Example 1 or 6 They were mixed as modifier of any one 0.3 part by weight of the brown algae.
This mixed powder was added to the above-mentioned mixed liquid, heated in boiling with heating, and dispersed and dissolved. When the temperature reached 65 ° C, 4.0 parts by weight of melted unsalted butter was added and homogenized at 1,200 rpm for 1 minute. After homogenization, the mixture was heated again to 85 ° C. with boiling water and then cooled in the refrigerator. The amount of water evaporated after cooling was corrected, and 0.1 weight part of vanilla oil and 0.1 part by weight of vanilla essence were added thereto and stirred well to obtain an ice cream mix.
The obtained ice cream mix was put into a freezer and stirred at −8 ° C. for about 28 minutes to obtain an ice cream. The obtained ice cream was placed in a container and stored at -18 ° C. On the other hand, the above-mentioned ice cream without an improving agent was produced and used for the test as a control.

15-2 Measurement of Overrun For each ice cream produced in 15-1 above, the weight (g) of the ice cream after freezing having the same volume as the weight (g) of the ice cream mix before freezing was measured. The overrun of each ice cream was calculated by the following formula (Equation 5).
Overrun is a numerical value that represents the mixing ratio of air to ice cream, because a high overrun value results in a light and light mouthfeel, and a low overrun value results in a thick and heavy mouthfeel. It needs to be prepared according to the mouthfeel of the ice cream you want to get.

The results are shown in Table 17 below.
Ice creams with different overruns were obtained due to the difference in the modifiers added. When the powder brown algae of Production Example 1 was added, an ice cream having a more preferable relative volume was obtained as compared with the case where a food additive conventionally used as an improving agent was added.

15-3 Heat shock resistance test (shape retention rate)
The frozen ice cream was put into a small cup using an ice disher, and the cup was covered with a film, left at 5 ° C. for 1 hour, and then left at −18 ° C. for 1 hour. This was repeated 5 times and finally left at room temperature for 30 minutes. The weight at the time of freezing (before leaving at room temperature) and the weight of the unmelted ice cream portion after 30 minutes after standing at room temperature were measured, and the shape retention rate was determined by the following formula (Equation 6).
Although it is desirable that the ice cream is always frozen during the distribution process, in practice, the ice cream may be left at room temperature for a while and then frozen again. This is called heat shock. If the heat shock resistance is weak, it is easy to melt, the texture of ice crystals in the ice cream becomes rough and the mouth feels bad. Due to the current distribution of ice cream, one with excellent heat shock resistance is required.

The results are shown in Table 17 below.
Ice creams with different shape retention rates were obtained depending on the difference of the improving agent to be added. When the powder brown algae of Production Example 1 was added, an ice cream having a more preferable shape retention rate was obtained, even if compared with the case where conventionally used food additives were added. Ice cream with an improved shape retention rate was visually confirmed to prevent water separation, and it was thought that the shape retention rate was improved by preventing whey-off and water separation.

15-4 Sensory test A sensory test was performed on each ice cream produced in 15-1 and each ice cream subjected to heat shock in 15-3. Specifically, whether the Saji street is good, whether the ice crystal texture is fine, whether the mouth melts well, and the body feeling is high, the control group is 0, the better is +, from -3 to +3 in 7 stages Evaluated and shown as an average score.
The sensory test for ordinary ice cream was conducted on a panel of 13 people, and the sensory test on ice cream after heat shock was conducted on a panel of 10 people. In addition, I chose the ice cream with the texture I like most and expressed it as a preference by the number of people.
The results for the ice cream produced in 15-1 are shown in Table 18, and the results for the ice cream subjected to heat shock in 15-3 are shown in Table 19, respectively.

When the powder brown algae of Production Example 1 is added, it has a well-balanced and high evaluation in any item of the sensory test, and it is a total score even when compared with the case where a food additive conventionally used as an improving agent is added And the ice cream with the highest palatability was obtained. In the sensory test of the ice cream after the heat shock, the ice cream having the highest palatability was obtained as compared with the case where the food additive conventionally used as an improving agent was added. In addition, when the powder brown algae of Production Example 6 is blended, an ice cream that has low evaluation in all items of the sensory test, low in total score and preference, further has black spots, and is not preferable in appearance. Obtained.

Example 16: Dairy product 2
16-1 Manufacture of processed cheese 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 bicarbonate, 0.17 parts by weight of glycerin fatty acid ester are weighed in a container. In addition, locust bean gum (manufactured by MRC Polysaccharide, Soar Locust A-120H), xanthan gum (manufactured by Maruzen Pharmaceutical Industry Co., Ltd., xanthan CNJS), which is a food additive conventionally used as an improving agent for process cheese, Add 0.3 parts by weight of sodium alginate (Kikkoman Biochemifa Co., Duck Algin) or any of the powdered brown algae of Production Example 1 or 6 as an improving agent, put the whole container in a boiling water bath and stir well And dispersed and dissolved.
After dispersion / dissolution, the amount of evaporated water was corrected, and 50 g was dispensed into a small cup. After allowing to cool at room temperature for a while, the cup was covered with a film and stored in a refrigerator at 5 ° C. On the other hand, what did not add an improving agent to the above-mentioned process cheese was manufactured, and it used for the test as a control.

16-2 Texture analysis For each processed cheese produced in 16-1 above and stored refrigerated, using a rheometer (Rheometer CR-500DX, manufactured by Sun Kagaku Co., Ltd.) within a few days after production, the following 3- The texture analysis described in 2-1 to 3-2-4 was performed. The measurement conditions were a plunger speed of 60 mm / min, a clearance of 15 mm, and repeated twice.
The results are shown in Table 20.

16-2-1 Relative maximum load The maximum load (weight) required to push the plunger into the sample to be cut was measured, and then the relative maximum load (part) was calculated.
The relative maximum load is obtained by dividing the maximum load in the test group by the maximum load in the control group and then displaying the part. If this value is large, it requires a large force to cut, so it is a hard processed cheese that requires a force to chew with teeth, crush with the tongue, or tear with your hand. It is easy to crush and torn off by hand, that is, it is a “soft” processed cheese.

16-2-2 Relative Deformation Rate Deformation rate (part), which is the ratio of the thickness of the processed cheese that is compressed until the cheese breaks and the sample is compressed and deformed without breaking, to the original thickness Was measured, and then the relative deformation rate was calculated. The relative deformation rate is obtained by dividing the deformation rate of the test group by the deformation rate of the control group and then displaying a part. If this value is small, it means that the processed cheese is easy to break and crisp.

16-2-3 In the relative elastic texture analysis, the rate at which the deformation of the sample due to the plunger being pushed into the sample returns when the force was removed was measured, and the ratio was expressed as elasticity. After dividing the elasticity of the test group by the elasticity of the control group, the relative elasticity was calculated by displaying the part.
When this value is large, it means that the return when pressed is strong and elastic, and when the value is small, it means that the return is poor and the elasticity is weak. That is, if the value is large, it indicates that the processed cheese has a chewy texture.

16-2-4 In the relative cohesive texture analysis, pushing the plunger into the sample and applying a load was repeated twice, and the ratio of the first and second load energy was measured and expressed as cohesiveness.
After dividing the cohesiveness of the test group by the cohesiveness of the control group, the relative aggregability was calculated by displaying a part. When this value is large, it is difficult to deform and does not collapse, that is, a processed cheese having good shape retention.

When the powdered brown algae of Production Example 1 is added, it is comparable to the case where a food additive conventionally used as an improving agent is added. A good process cheese could be obtained.

16-3 Sensory test Sensory test was performed on each processed cheese produced in 16-1.
In the sensory test, for each processed cheese, specifically, whether it is firm, elastic, good in mouth melting and crisp, the control group is 0, and the better is +3 From 7 to +3, the results are shown as average points.
The sensory test was conducted by a panel of 4 trained people. In addition, I chose one of the processed cheeses that I like the most, and expressed it as a preference by the number of people. On the other hand, the color of the processed cheese was visually evaluated.
Table 20 shows the results of appearance, and Table 21 shows the results of other sensory tests.

When the powder brown algae of Production Example 1 is added, it has a well-balanced and high evaluation in any item of the sensory test, and it is a total score even when compared with the case where a food additive conventionally used as an improving agent is added And the processed cheese with the highest palatability was obtained. Moreover, when the powder brown algae of the manufacture example 6 was mix | blended, the palatability was low, the appearance was brown and there was a black spot, and the process cheese which cannot be said to be preferable was obtained.

Example 17: Meat products
17-1 Manufacture of sausages Food additives conventionally used as sausage improvers for 6699 parts by weight of minced pork, 26.8 parts by weight of ice water and 2.68 parts by weight of pork fat (pure lard) Microcrystalline cellulose (Asahi Kasei Chemicals, Theolas FD-101), κ-carrageenan (Sanki, KC-200S) or sodium alginate (Kikkoman Biochemifa, Duck Algin), or Production Example 1 Or 0.3 parts by weight (as an improving agent) of any one of 6 powder brown algae, 1.68 parts by weight of sodium chloride, 1 part by weight of sucrose, 0.2 parts by weight of a phosphate preparation, umami seasoning 0. 2 parts by weight, 0.14 parts by weight of white pepper, 0.14 parts by weight of granulated chicken soup, 0.07 parts by weight of nutmeg, 0.03 parts by weight of sodium ascorbate, 0.03 parts of sage Parts, was added to a mixture of coriander 0.03 parts by weight of sodium nitrite 0.01 part by weight, mixed well.
This meat was stuffed into natural sheep intestine using sausage filler. When the meat was packed to an appropriate length, it was tied with octopus thread, cut, and boiled in a 75 ° C. water bath for 40 minutes to obtain a sausage by boiling. Sausages were refrigerated overnight (5 ° C.) in this bowl and used for testing the next day. On the other hand, it manufactured similarly by making into a control the thing which did not add the improving agent among said sausage manufacturing methods.

17-2 Yield on Boil For each sausage produced in 17-1 above, weigh the weight before and after the boil process at 75 ° C. for 40 minutes to calculate the yield on the boil. Yield (parts) was calculated by the following formula (relative weight) (Expression 7).

Relative yield is one of the indicators of how much juice is stored after the boil process and how it has a more succulent taste. If the value is higher, it can be said that more juice is stored.
The results are shown in Table 22.

When the powdered brown algae of Production Example 1 is added, a high quality sausage that can store more gravy by increasing the boiled yield compared to the case where food additives conventionally used as improvers are added. Obtained.

17-3 Moisture value For each sausage produced in the above 17-1, the skin was minced using a food processor on the next day of production, and 10 g was used to determine the moisture value by the loss on drying method (105 ° C., 4 hours). Then, the relative moisture value (parts) was calculated by the following equation with the moisture value of the control group as 100.

Relative moisture value is one of the indices indicating how much meat juice remains in the finished sausage and how much more juicy taste remains, and it can be said that the higher the value, the more meat juice remains.
The results are shown in Table 23.

When the powder brown algae of Production Example 1 is added, the moisture value becomes higher than when a food additive conventionally used as an improving agent is added, and a high quality sausage in which more gravy remains can be obtained. It was.

17-4 Sensory test Each sausage produced in the above 17-1 was subjected to a sensory test on the next day of production. The sensory test was cooked by boiling for 3 minutes in boiling water just before eating the sausage and subjected to the sensory test.
About these, the juicy feeling, elasticity, and deliciousness were evaluated in seven grades, from -3 to +3, with the control group set to 0 and the better one to +, and indicated by an average score. The sensory test was performed by a panel of 4 trained people. The results are shown in Table 24.

When the powdered brown algae of Production Example 1 was added, a juicy, crunchy and delicious sausage that was inferior to the case where conventional food additives were added was obtained. It was considered that the powder brown algae of Production Example 1 can replace food additives such as carrageenan that are used as sausage texture improvers.

Example 18: Gelled food
18-1 Production of Grape Jelly 1.2 parts by weight of trisodium citrate and 0.01 part by weight of sodium hexametaphosphate were added to 30.0 parts by weight of white sucrose and mixed well.
Furthermore, ι-carrageenan (manufactured by Marine Science Co., Ltd., TS-150) or pectin (manufactured by Sanki Co., Ltd., Genupectin 121-J), which is a food additive generally used as a gelling agent for gelled foods, is manufactured. 4 parts by weight or 6 parts by weight of any one of the powder brown algae of Example 1 or 6 was added as a gelling agent and mixed well.

This powder is placed in 20 parts by weight of water and well stirred to disperse, and further 20 parts by weight of commercially available grape juice (100% grape juice drink), 0.2 parts by weight of grape flavor and 0.1 parts by weight. The gardenia pigment was added and stirred well to mix.

Meanwhile, 0.2 parts by weight of dibasic calcium phosphate and 10 parts by weight of glucono delta lactone were added to all remaining parts by weight of water and mixed well.
This was added to the above powder, water, juice, fragrance, and pigment mixed, quickly stirred and mixed, and filled into a cup. This was placed in a refrigerator and allowed to gel overnight and was subjected to testing.

18-2 Gel Breaking Strength Test Each grape jelly produced in the above 18-1 was subjected to the following 18-2-1 and 18- using the rheometer (manufactured by Sun Scientific Co., Ltd., rheometer CR-500DX) on the next day of production. A gel rupture strength test of 2-2 was conducted.
The analysis conditions were a stamp with a diameter of 12.5 mm and a compression speed of 50 mm / min.

18-2-1 Gel strength The gel strength was obtained by compressing the jelly with a stamp and measuring the stress (weight) required to break the jelly. The gel strength is a stress obtained when the jelly is properly gelled, and is an index representing the hardness of the jelly such as whether the jelly is gelled or the jelly is firm.
The results are shown in Table 25.

18-2-2 The deformation rate jelly was compressed with a stamp, the distance until the jelly was distorted and ruptured was measured, and the partial display obtained by dividing the jelly by the height of the jelly was obtained as the deformation rate.
Deformation rate is one of the indexes that express the texture of jelly. If the value is low, it is easy to break, crisp, easy to break in the mouth, easy to break, sharp jelly, etc. I can say that. If the value is high, it can be said that the jelly has a texture that is hard to cut, elastic, sizzling, hard to break in the mouth, hard to break, and the like. Which texture is better depends on the taste of the person eating and drinking.
The results are shown in Table 25.

Among food additives conventionally used as a gelling agent, ι-carrageenan does not gel unless heated, and gelled jelly cannot be obtained. Gelation did not occur even when the powder brown algae of Production Example 6 was added.
On the other hand, when the powder brown algae of Production Example 1 is added, the gel is twice or more at a use concentration of 4.0 parts by weight as compared with the case where food additive pectin, which is conventionally used as a gelling agent, is added. Strength was obtained, and gel strength higher than that of pectin was obtained even at a use concentration of 6.0 parts by weight. It was shown that the powder brown alga of Production Example 1 is a useful gelling agent that can obtain high gel strength without heating. It was done.
Moreover, about a deformation rate, when the powder brown algae of manufacture example 1 is added, it becomes a jelly with a low deformation rate compared with the case where pectin is added. We were able to obtain a jelly with a sharp texture that was easy to break, easy to break.

This application includes Japanese Patent Application No. 2011-224237 filed on October 11, 2011, Japanese Patent Application No. 2012-25592 filed on February 8, 2012, and April 23, 2012. Claims the priority based on Japanese Patent Application No. 2012-98018 filed in Japan, the contents of which are incorporated herein by reference.

The present invention has industrial applicability that a novel powder brown algae can be provided as a new material derived from seaweed that can be safely used in a wide variety of foods and cosmetics.
Furthermore, the present invention has industrial applicability that seaweed color can be reduced, powder brown algae that can be used without color problems, and seaweed odor can be reduced, and powder brown algae that can be used without problems of smell can also be provided. . Such powdered brown algae can be used for a wide variety of foods, for example, when used in the field of foods and drinks, without impairing the flavor and color tone inherent to the foods to be blended.

In addition, according to the present invention, it is possible to provide an anti-precipitation agent that exhibits an excellent anti-precipitation action and has high safety without significantly increasing the viscosity of the solution containing particles that are untreated, For example, it also has industrial applicability that it is possible to prevent precipitation of products in various fields such as beverages, foods, lotions, detergents, pharmaceuticals, and the like, which are solutions containing emulsified solutions and / or powders. .
In addition, according to the present invention, it is possible to provide a suspending agent that does not hinder the original fragrance and color tone of products in various fields, and the use of the suspending agent affects the original fragrance and color tone. There is also an industrial applicability that it is possible to provide a product and a method for preventing sedimentation without precipitation.

Furthermore, the present invention can replace conventional food additives, and can sufficiently improve the food texture, texture, volume, palatability, etc. of the food. And an industrial applicability of providing a food thickening and gelation improving agent). In addition, foods in which the food texture, texture / volume, palatability, etc. of the foods are sufficiently improved and “delicious”, “inexpensive” or “simply usable” foods are improved using the food improver In addition, the present invention has industrial applicability that a manufacturing method thereof can be provided.
Further, according to the present invention, it is possible to provide a food improver that does not inhibit the original fragrance and color tone of food, and the food improver is used to improve without affecting the original fragrance and color tone. The present invention also has industrial applicability that foods and production methods thereof can be provided.
Such a food improver of the present invention is a food field, in particular, a field of flour foods such as breads, noodles, wheat confectionery, wheat mixed flour or Chinese buns, and foods that have been improved by thickening gelation. It has industrial applicability in the fields of dairy products, livestock meat products and gelled foods.

Claims (21)

1. Contains water-soluble algin and insoluble ingredients,
   Powdered brown algae having a water-soluble algin content: insoluble component weight ratio of 1: 0.05 to 1: 4.
2. The powder brown algae according to claim 1, wherein the content of the insoluble component is 5 to 35% by weight.
3. 3. Powdered brown algae according to claim 1 or 2, wherein the content of water-soluble algin is 10 to 70% by weight.
4. The powder brown alga according to any one of claims 1 to 3, wherein the weight ratio of water-soluble algin to insoluble components is 1: 0.05 to 1: 1.5.
5. The powder brown algae according to any one of claims 1 to 4, wherein the L value representing the lightness of the color is 45 or more.
6. The powder brown algae according to claim 5, wherein the L value representing the lightness of the color is 70 or more.
7. The powder brown algae according to claim 5, wherein the L value representing the color brightness is 72 or more.
8. The powder brown algae according to any one of claims 1 to 7, obtained by grinding, washing and drying brown algae,
   Powdered brown algae, wherein the washing is washing with a washing solution containing water, alcohol, decolorizing agent and alkali.
9. The powder brown algae according to claim 8, wherein the brown algae is a brown algae belonging to the order of the family Coleoptera lessonidae or the family Cubaceae.
10. A suspending agent comprising the powder brown algae according to any one of claims 1 to 9.
11. A precipitation inhibitor containing powder brown algae obtained by pulverizing, washing and drying brown algae, wherein the washing is washing with a washing solution containing water, alcohol, decoloring agent and alkali.
12. A precipitated particle-containing liquid that is prevented from being precipitated, comprising 0.01% to 5.0% by weight of the powder brown algae according to any one of claims 1 to 9, and having a viscosity of 100 mPa · s or less.
13. The precipitated particle-containing liquid according to claim 12, which is a protein-containing beverage.
14. A precipitation preventing method comprising a step of adding the powder brown algae according to any one of claims 1 to 9 to a solution containing precipitated particles.
15. A food improver comprising the powder brown algae according to any one of claims 1 to 9.
16. The food improver according to claim 15, which is a flour food improver or a food thickening gelling improver.
17. A food containing the food improver according to claim 15, wherein the food contains 0.01 to 20.0% by weight of the powder brown algae.
18. The food according to claim 17, which is a flour food, dairy product, livestock meat product or gelled food.
19. The food according to claim 17, which is bread, noodles, wheat confectionery, wheat mix flour or Chinese buns.
20. The food according to claim 17, wherein the food is ice cream, sherbet, cheese, yogurt, sausage, hamburger, meatball, paste meat, paste fish, jelly, pudding or dessert.
21. A method for producing a food, comprising a step of blending the food improver according to claim 15 into the food.