WO2014010315A1 - Softened seaweed - Google Patents

Abstract

The present invention provides a seaweed that has visual, gustatory, and other attributes as a seaweed, can be enjoyed as a seaweed food product, and is softened to the extent of being crushable merely with the tongue in the mouth, and provides a method for producing said seaweed. Provided is a production method that comprises a step for bringing seaweed into contact with an aqueous solution containing a phosphate and/or an organic acid salt. A seaweed that has visual, gustatory, and other attributes as a seaweed, can be enjoyed as a seaweed food product, and is softened to the extent of being crushable merely with the tongue in the mouth is provided by this production method.

Description

Softened seaweed

The present invention relates to a softened seaweed and a method for producing the seaweed.

Seaweeds such as kombu and seaweed are eaten by a wide range of generations as foods rich in minerals. In addition to food, seaweed that has been pulverized and liquefied has been provided for the purpose of use as a health functional food, a raw material for pharmaceuticals, and the like. Furthermore, extracting the extract of the useful component contained in seaweed is also performed (patent document 1).

These dried seaweeds can be used as simple foods that can be stored for a long time because they can be used for cooking just as they are soaked in water or used for cooking. However, depending on the type of seaweed, there are some that are not suitable for long-term storage by drying because the original slime characteristics of seaweed cannot be maintained. Therefore, in order to provide further flexibility and preserve for a long time while maintaining the slime characteristics, a method of aging the seaweed after being treated with ethanol has been developed (Patent Document 2).

In addition, dried seaweed is a simple food that can be stored for a long period of time, but may not be sufficiently soft when cooked. Then, the method of providing the boiled soft boiled texture by using the wet seaweed instead of the dried seaweed is also disclosed (patent document 3).

Furthermore, a method of providing not only seaweed as a soup, vinegared food, boiled food, but also snack foods that can be easily eaten dried seaweed is disclosed (Patent Document 4). In this method, brown algae seaweed is softened by bringing it into contact with an aqueous solution of alkali ion water, an inorganic hydroxide, or an alkali salt of an organic acid, and then dried to give a dry brown algae product that is easy to chew and chew. Propose to provide.
However, although this patent document discloses an example of treating seaweed with alkali ion water, inorganic hydroxide, etc., it does not show an example of actual treatment with an aqueous solution of an alkali salt of an organic acid, It is not sufficiently confirmed how much the dry product obtained in this way has a palatable taste.

In this way, techniques have been developed to treat and process seaweed in various ways to make it soft and palatable. However, it is a soft seaweed that can be eaten easily by infants, elderly people, postoperative patients, etc., and it can be recognized as seaweed in the sense of vision, taste, etc. There is no softened seaweed that can be felt.

JP 2006-254899 A JP 2009-278883 A JP 2011-229502 A JP 2002-315541 A

The present invention provides a seaweed that can be recognized as seaweed in the sense of vision, taste, etc., and that it can be felt that the seaweed is being eaten, softened to the extent that it can be crushed only by the tongue in the oral cavity, and a method for producing the seaweed Is an issue.

The present inventor conducted intensive research to solve the above-mentioned problems. As a result, the production method including the step of bringing seaweed into contact with an aqueous solution containing at least one phosphate or organic acid salt, It was found that a seaweed that was softened to the extent that it can be crushed with the tongue alone in the oral cavity, which maintains its shape and taste, and has a hardness of 50,000 N / m ² or less, has led to the completion of the present invention. It was.
Since the softened seaweed obtained by the present invention is a seaweed that can be recognized as seaweed in the sense of vision, taste, etc., and that it can be felt that the seaweed is being eaten. In addition, elderly people, post-operative patients and the like who have difficulty in chewing / swallowing can easily eat.

That is, the present invention relates to the following softened seaweeds (1) to (15) and a method for producing the seaweeds.
(1) Softened seaweed that maintains the original appearance, shape and taste of seaweed and has a hardness of 50,000 N / m ² or less.
(2) The softened seaweed according to (1) above, wherein the seaweed is a brown algae or a red algae.
(3) The softened seaweed according to (1) or (2) above, wherein the seaweed is any one or more of kombu, seaweed, cypress, mozuku, mekabu, or funori.
(4) The softened seaweed according to any one of the above (1) to (3), which has a hardness of 50,000 N / m ² or less even when seasoned acidic.
(5) Maintaining the original appearance, shape and taste of seaweed, including the step of bringing seaweed into contact with an aqueous solution containing one or more phosphates or organic acid salts, and having a hardness of 50,000 N / m ² The manufacturing method of the softened seaweed which is the following.
(6) In the step (5), the state of the seaweed to be contacted with the aqueous solution is any one of a dry state, a wet state, a frozen state, a raw state, or a seasoned state. Manufacturing method.
(7) Phosphate is disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, sodium hexametaphosphate, sodium metaphosphate, potassium metaphosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, phosphoric acid The production method according to (5), which is any one or more of tripotassium, tetrasodium pyrophosphate, sodium dihydrogen pyrophosphate, tetrapotassium pyrophosphate, ferric pyrophosphate, potassium polyphosphate, and sodium polyphosphate. .
(8) The production method according to (5), wherein the organic acid salt is at least one of trisodium citrate, disodium citrate, and monosodium citrate.
(9) The production method according to (5), further including a step of bringing seaweed into contact with an aqueous solution containing one or more enzymes or thickeners.
(10) The production method according to the above (9), wherein the enzyme is at least one of protease, papain, hemicellulase, pectinase, and cellulase.
(11) The production method according to the above (9), wherein the thickener is at least one of xanthan gum and pectin.
(12) The production method according to (9), further including a step of bringing seaweed into contact with an aqueous solution containing saccharides.
(13) The production method according to (12), wherein the saccharide is any one or more of trehalose, sugar, syrup, fructose, sorbitol, or dextrin.
(14) A frozen product of the softened seaweed obtained by freezing the softened seaweed described in 1) or 2) below.
1) Softened seaweed according to any one of (1) to (4) 2) Softened seaweed produced by the production method according to any of (5) to (13) above (15) A dried product of softened seaweed obtained by drying the softened seaweed according to 1) or 2).
1) Softened seaweed according to any one of (1) to (4) 2) Softened seaweed produced by the production method according to any of (5) to (13) above

The “softened seaweed” of the present invention can be provided as a food that can be eaten as it is or seasoned, including those who are difficult to chew and swallow, such as infants, the elderly, and postoperative patients.
The “softened seaweed” of the present invention is not only used as a material for meals and confectionery in this way, but also becomes a smooth paste by simply crushing, so as a seaweed paste that can be produced without using a crusher, It can also be used as a raw material for foods, pharmaceuticals, cosmetics, fertilizers, feeds and the like.

The “softened seaweed” of the present invention refers to a softened seaweed that maintains the original appearance, shape and taste of seaweed and has a hardness of 50,000 N / m ² or less. As long as the seaweed has such characteristics, any seaweed is included in the “softened seaweed” of the present invention.
Here, “maintaining the original appearance and shape of seaweed” means that the softened seaweed has the same type of visual perception when compared based on the appearance and shape of the same kind of seaweed material itself. It means the color that can be recognized as seaweed and the appearance and shape that can be predicted to have the same kind of seaweed structure.

Here, the “seaweed material itself” as a reference for comparison is a raw seaweed, or a thing that has been dried and then reconstituted to make it equivalent to a raw seaweed. Say. This “raw seaweed” includes seaweed that has been collected, seaweed that has been washed with water after collection, and seaweed that has been washed with salt or the like.
In the present invention, depending on the type of seaweed, a seasoned product may be used as the “material itself”.
For example, if the seaweed is a kombu, seaweed, cypress, mozuku, mekabu, funnel, etc., the raw state as described above, or after drying this, it is returned to the water to make it equivalent to the raw state The thing is regarded as the “material itself” in the present invention.
When seaweed is mozuku, mekabu, etc., these are seasoned with black vinegar, three cups vinegar, etc., after seasoning liquid is removed, and after seasoning liquid is washed with water, etc. Alternatively, it is equivalent to a mechabu and is referred to as “material itself” in the present invention.

“Maintaining” the “seaweed” and “taste” means that the food is put in the mouth and eaten, and the flavors (taste, fragrance, etc.) of the same type of seaweed are compared. It means that the softened seaweed shows the same flavor in taste, or shows a flavor that can be recognized as the same kind of seaweed, although it feels somewhat different. If the taste shows an equivalent flavor, or a slight change in taste that can be recognized as the same type of seaweed, it can be felt that you are eating that type of seaweed.
This is the same even when seasoning the “softened seaweed” of the present invention. For example, when the kombu is the “softened seaweed” of the present invention, even if it was eaten as it was, the seasoned was eaten Even in this case, when you eat, you can feel the same flavor as a kombu, or a slight change, but if you show a flavor that can be recognized as a kombu, you can feel that you are eating a kombu.
Here, the “seaweed material itself” as a reference for comparison refers to seaweed in a ready-to-eat state that maintains the flavor of that kind of seaweed. As such seaweed, raw seaweed as described above, seaweed rehydrated from a dried state, seaweed heated by steaming, boiling, etc., black vinegar, three cups of vinegar, sugar, salt, soy sauce, etc. And seaweed seasoned with a seasoning solution containing

In the present invention, “hardness is 50,000 N / m ² or less” means that a seaweed (sample) is compressed by a creep meter (“RE2-30005B” manufactured by Yamaden Co., Ltd.) and a cylindrical plunger having a diameter of 20 mm is compressed. At a speed of 10 mm / sec, the seaweed (sample) thickness was pushed from the upper end to 66.67% of the thickness, the clearance was set so that the lower end portion remained 33.33%, and the measurement temperature was 20 ± The compressive stress (N / m ² ) obtained when measured at 2 ° C.
At this time, if the seaweed has a thickness that can be counted as one piece of kombu or the like, one piece (thickness of about 1 to 5 mm) is used as a sample. In addition, in the case of seaweed that can be counted as one piece of seaweed, etc. but not thick seaweed (thickness less than 1 mm), hijiki, mozuku, mekabu, funori, etc., the thickness will be about 2 mm Measured under the above-mentioned conditions, using a sample flattened as a sample.
The clearance refers to the distance from the tip of the plunger to the zero point (that is, the lower end of the sample) when the sample is compressed to the maximum.
The “softened seaweed” of the present invention only needs to be softened to the extent that it can be crushed by the tongue without using teeth in the oral cavity, and the hardness (compressive stress) may be 50,000 N / m ² or less. The hardness is preferably 20000 N / m ² or less, and more preferably equal to more 15,000N / m ² or less.

The “softened seaweed” of the present invention is produced as “softened seaweed” and then maintains a hardness of 50,000 N / m ² or less even when seasoned to be acidic. preferably 20000 N / m ² or less, it is preferable that maintains the further 15,000N / m ² or less of hardness.
Here, “acidically seasoned” means that the “softened seaweed” of the present invention is brought into contact with the acidic seasoning liquid, and the “softened seaweed” of the present invention is immersed in the acidic seasoned liquid. It means that the “softened seaweed” of the present invention is boiled with an acidic seasoning liquid. The degree of “acidity” may be in a range that can be ingested by humans and animals.

The “seaweed” in the present invention is “seaweed” that can be ingested by humans and animals, and can be any of those conventionally known as long as it can be produced as the “softened seaweed” of the present invention. Also good. Examples include seaweeds of brown algae such as kombu, wakame, hijiki, mozuku and mekabu, and seaweeds of red algae such as funori.
In producing the “softened seaweed” of the present invention, these “seaweed” may be in a dry state, a wet state, a frozen state, a raw state, a seasoned state, or the like. Moreover, the seaweed marketed in each such state may be sufficient.
Here, the dry state refers to a state in which seaweed moisture has been removed by hot air drying, hot air drying, sun drying, freeze drying, or the like. The wet state means a state where the seaweed is moistened and moistened by salting seaweed, dipping in seawater, or boiled with hot water. The seasoned state means that the seaweed is seasoned by immersing boiled seaweed in three cups of vinegar, black vinegar, etc. That means. These “seaweeds” may be commercially available.

The “method for producing a softened seaweed” of the present invention may be a production method including a step of bringing seaweed into contact with an aqueous solution containing at least one phosphate or organic acid salt. Other processes may be included as long as “seaweed” can be produced.
The aqueous solution only needs to contain one or more phosphates or organic acid salts, and may contain a combination of two or more of these.
In addition, as a method of bringing seaweed into contact with this aqueous solution, any method can be used as long as it can produce the “softened seaweed” of the present invention. Examples thereof include spraying an aqueous solution, applying a treatment solution to seaweed, and injecting an aqueous solution into seaweed.

The “phosphate” that can be used in the “method for producing a softened seaweed” of the present invention may be any “phosphate” that can be used to produce a thing that can be ingested by humans and animals. Disodium hydrogen, sodium dihydrogen phosphate, trisodium phosphate, sodium hexametaphosphate, sodium metaphosphate, potassium metaphosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, tripotassium phosphate, tetrasodium pyrophosphate, pyrroline Examples thereof include sodium dihydrogen acid, tetrapotassium pyrophosphate, ferric pyrophosphate, potassium polyphosphate, and sodium polyphosphate.
The aqueous solution should just contain 1 or more types of these, and may contain it in combination of 2 or more types.

The “organic acid salt” that can be used in the “method for producing a softened seaweed” according to the present invention may be any “organic acid salt” that can be used to produce a product that can be ingested by humans and animals. Mention may be made of trisodium, disodium citrate and monosodium citrate.
The aqueous solution should just contain 1 or more types of these, and may contain it in combination of 2 or more types.

As an aqueous solution containing one or more of these phosphates or organic acid salts, for example, sodium phosphate aqueous solution, sodium hexametaphosphate aqueous solution, potassium phosphate aqueous solution, sodium citrate aqueous solution, or phosphate ion, citrate ion and Examples thereof include a phosphoric acid-citrate-sodium mixed aqueous solution containing three types of salt ions.
These aqueous solutions may be prepared in any way. For example, in the case of a sodium phosphate aqueous solution, it can be prepared by mixing a disodium hydrogen phosphate aqueous solution and a sodium dihydrogen phosphate aqueous solution. A sodium hexametaphosphate aqueous solution can be prepared by dissolving sodium hexametaphosphate in water, and a potassium phosphate aqueous solution can be prepared by mixing a dipotassium hydrogen phosphate aqueous solution and a potassium dihydrogen phosphate aqueous solution.
A sodium citrate aqueous solution can be prepared by mixing a trisodium citrate aqueous solution and a citric acid aqueous solution, and a phosphoric acid-citrate-sodium mixed aqueous solution can be added to the sodium phosphate aqueous solution prepared as described above. It can be prepared by mixing acid aqueous solutions.
The concentration of the phosphate or organic acid salt in an aqueous solution containing one or more of these phosphates or organic acid salts is not particularly specified, but is preferably 0.001 to 1.5 M, particularly 0.01 It is preferably in the range of ~ 1M.
The aqueous solution containing one or more of these phosphates or organic acid salts preferably has a pH in the range of 2 to 12, particularly preferably in the range of 3 to 11, and more preferably in the range of 4 to 10. .

The aqueous solution of the present invention preferably further contains at least one of “enzyme” and “thickening agent”. By adding “enzyme” or “thickening agent” to the aqueous solution, the texture of the softened seaweed is smoothed and has an effect of facilitating ingestion.
The “enzyme” of the present invention is not particularly limited as long as it is an “enzyme” that can be used for producing a product that can be ingested by humans and animals, and examples thereof include protease, hemicellulase, pectinase, and cellulase. be able to.
Examples of proteases include proteases derived from the genus Aspergillus, proteases derived from the genus Bacillus, proteases derived from the genus Rhizopus, proteases derived from plants such as papain, and the like. Cellulase, hemicellulase derived from Trichoderma genus, etc. As pectinase, pectinase derived from Aspergillus genus, pectinase derived from Bacillus genus, pectinase derived from Rhizopus genus, etc. Cellulase derived from Aspergillus genus, cellulase derived from Aspergillus genus Examples include cellulases derived from the genus.
The concentration of the enzyme contained in the “aqueous solution containing one or more phosphates or organic acid salts” of the present invention is not particularly specified as long as it provides the softened seaweed of the present invention. It is preferably 40 wt%, particularly preferably in the range of 0.1 to 20 wt%.
The “thickening agent” of the present invention may be any “thickening agent” that can be used to produce a product that can be ingested by humans and animals. For example, xanthan gum, pectin, gum arabic, alginic acid, sodium alginate, alginic acid. Propylene glycol ester, carrageenan, sodium carboxymethylcellulose, chitosan, guar gum, psyllium seed gum, gellan gum, tamarind seed gum, tara gum, farsellan, pullulan, sodium polyacrylate, methylcellulose, locust bean gum, crystalline cellulose, microcrystalline cellulose, Examples thereof include microfibrous cellulose and modified starch.
The “aqueous solution containing one or more phosphates or organic acid salts” of the present invention only needs to contain one or more of these enzymes or thickeners, and may contain two or more in combination. Furthermore, one or more enzymes and one or more thickeners may be used in combination.
The concentration of the thickener contained in the “aqueous solution containing one or more phosphates or organic acid salts” of the present invention is not particularly specified as long as it is a concentration at which the softened seaweed of the present invention is obtained. It is preferably 001 to 10 wt%, and particularly preferably in the range of 0.01 to 5 wt%.

The aqueous solution of the present invention more preferably further contains “saccharide”. By adding “saccharides” to the aqueous solution, it is possible to obtain softened seaweeds that are closer to the appearance and shape of seaweeds. Such saccharides are not particularly limited as long as they are “saccharides” that can be used to produce those that can be ingested by humans and animals, but are not limited to monosaccharides, disaccharides, sugar alcohols, oligosaccharides, or polysaccharides. Etc. Examples include trehalose, sugar, starch syrup, fructose, sorbitol, dextrin, glucose, lactose, xylitol, maltitol, or galactooligosaccharide. As these “saccharides”, commercially available products can be used.
The aqueous solution of the present invention only needs to contain one or more of these, and may contain two or more in combination. In particular, it preferably contains trehalose.
The concentration of the saccharide contained in the “aqueous solution containing one or more phosphates or organic acid salts” of the present invention is not particularly specified as long as it provides the softened seaweed of the present invention. It is preferably 50 wt%, and particularly preferably in the range of 0.5 to 20 wt%.

The “method for producing a softened seaweed” of the present invention includes, for example, the following steps 1. And step 2. Can be done by. Of these, step 2. Corresponds to the step of bringing seaweed into contact with an aqueous solution containing one or more phosphates or organic acid salts.
Step 1. 1. Step of preparing an aqueous solution containing one or more phosphates or organic acid salts as a treatment liquid Seaweed is processed in the above step 1. In contact with the treatment liquid, and for a period of time with seaweed in contact with the treatment liquid

Step 2. “Contacting the seaweed with the treatment liquid in the above step 1” means that the seaweed and the treatment liquid are brought into contact with each other so that components contained in the treatment liquid can act on the seaweed. Any method may be used for bringing seaweed into contact with the treatment liquid as long as the seaweed and the treatment liquid can be in contact with each other. For example, the seaweed is immersed in the treatment liquid or the seaweed is sprayed with the treatment liquid. And a method of applying a treatment liquid to seaweed or injecting a treatment liquid into seaweed by injection or the like.
This contact can be performed at room temperature (10 to 50 ° C.), or may be performed in a refrigerator (0 to 10 ° C.).
When the seaweed is immersed in the treatment liquid, the seaweed may be immersed in a treatment liquid in such an amount that the seaweed is immersed, or a treatment liquid in such an amount that the seaweed completely sinks in the treatment liquid may be used.
Although depending on the type and state of the seaweed raw material, it is preferable to use a treatment liquid having an amount of 1 to 1000 times the weight of the seaweed raw material, and particularly preferably a treatment liquid having an amount of 50 to 500 times the weight of the seaweed raw material.

Step 2. “Place the seaweed in contact with the treatment liquid for a certain period of time” means that the seaweed is in contact with the treatment liquid for the time required for the components contained in the treatment liquid to act on the seaweed. It is intended to maintain the state of being.
What is necessary is just to maintain the state in which the seaweed is in contact with the treatment liquid, and the one in which the seaweed is immersed in the treatment liquid is refrigerated (0 to 10 ° C., preferably 2 to 8 ° C., more preferably 3 to 6 ° C.) Depending on the type and state of the seaweed raw material, it can be carried out by standing for 30 minutes or longer, more preferably 5 hours or longer, and even more preferably 10 hours or longer. Further, at room temperature (10 to 50 ° C., preferably 10 to 25 ° C.), depending on the type and state of the seaweed raw material, it is allowed to stand for 1 minute or longer, more preferably 5 minutes or longer, and even more preferably 1 hour or longer, You may shake it.
The upper limit of the contact time is not limited as long as it is a contact time at which the softened seaweed of the present invention is obtained, but when contacting in a refrigerated state, it may be 72 hours or less, preferably 48 hours or less, at room temperature. In the case of contact, it may be 48 hours or less, preferably 24 hours or less.

The “method for producing a softened seaweed” of the present invention comprises these steps 1. And step 2. In addition, it may include other steps useful for producing softened seaweed. As such a step, for example, step 2. After that, the step of removing the treatment liquid and heating only the seaweed is step 3. May be added as
This step 3. The “heating” in step 2 is performed in step 2. Any method can be used as long as the seaweed that has undergone the above-described treatment can be treated by applying heat. For example, by steam convection (manufactured by Rational, self-cooking center 61 type), relative humidity 100% RH, product temperature 85 ° C., heating time 5 minutes Sterilizing and heating under the above conditions, sterilizing and heating at 100 ° C in the chamber with a steam meister and heating time of 5 minutes, and the liquid temperature reaches 90 ° C with the same weight of seasoning liquid as for the softened seaweed A method of boiling for 5 minutes or more can be mentioned.

The “softened seaweed frozen product” of the present invention is a product obtained by freezing the “softened seaweed” of the present invention by a conventionally known freezing method such as quick freezing or slow freezing. The `` softened seaweed dried product '' of the present invention is a `` softened seaweed '' of the present invention by a conventionally known drying method such as hot air drying, hot air drying, sun drying, freeze drying, etc. It means the dried one.
Thus, the softened seaweed of the present invention can be provided in the form of a frozen product or a dried product, or can be provided in combination with other foods.

Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited thereto.

<Sample>
In Examples and Comparative Examples of the present invention, samples prepared in the same manner as those shown in <Sample> below were used.
1. Seaweed 1) Kombu (1) Hidaka Kombu (Dry)
A commercially available Hidaka Kombu (dried product) (8 cm long × 8 cm wide, etc.) was used as a sample.
(2) True comb (dry)
A commercially available true kombu (dried product) (8 cm long × 8 cm wide, etc.) was used as a sample.
(3) Hidaka Kombu (raw)
A commercially available raw Hidaka Kombu (length 10 cm x width 2 cm, etc.) was used as a sample.
(4) Hidaka Kombu (wet)
A commercially available Hidaka Kombu (dried product) (length 8 cm x width 8 cm, etc.) was returned with water, boiled with boiling water for 30 minutes, and then cooled and used as a sample.

2) Wakame commercially available wakame (dried material) (length 3 cm x width 1 cm, etc.) was used as a sample.
3) Hijiki (1) Hijiki (dry)
A commercially available cypress (dried product) was used as a sample.
(2) Hijiki (frozen)
A commercially available cypress (dried product) was reconstituted with water and frozen.
4) Mozuku A seasoned mozuku marketed in a monkey was placed in a monkey for 5 minutes to remove the seasoning liquid, and then the mozuku remaining in the monkey was used as a sample.
5) After putting the seasoned mekabu commercially available in the colander for 5 minutes and removing the seasoning liquid, the mechabu remaining in the colander was used as a sample.
6) Funori Commercially available funori (dried product) was used as a sample.

2. Aqueous solution 1) Phosphate aqueous solution (1) Sodium phosphate aqueous solution (pH 9.3)
An aqueous solution in which a small amount of 0.1 M sodium dihydrogen phosphate aqueous solution was mixed while measuring pH with respect to 0.1 M disodium hydrogen phosphate aqueous solution, and finally adjusted to pH 9.3 at room temperature (about 20 ° C.). Was used as a sample.
(2) Sodium phosphate aqueous solution (pH 8.0)
Mix 0.1M disodium hydrogenphosphate aqueous solution and 0.1M sodium dihydrogenphosphate aqueous solution in a weight ratio of about 18: 1, and finally measure the pH at room temperature (about 20 ° C.). An aqueous solution adjusted to pH 8.0 was used as a sample.
(3) Sodium phosphate aqueous solution (pH 6.3)
Mix 0.1M disodium hydrogen phosphate aqueous solution and 0.1M sodium dihydrogen phosphate aqueous solution at a weight ratio of about 9: 2, and finally measure the pH at room temperature (about 20 ° C.). An aqueous solution adjusted to pH 6.3 was used as a sample.
(4) Sodium hexametaphosphate aqueous solution (pH 6.4)
An aqueous solution in which sodium hexametaphosphate was dissolved at a concentration of 0.01 M was used as a sample. This aqueous solution had a pH of 6.4 when measured at room temperature (about 20 ° C.).
(5) Potassium phosphate aqueous solution (pH 9.3)
An aqueous solution in which a small amount of 0.1M potassium dihydrogen phosphate aqueous solution was mixed while measuring pH with respect to 0.1M dipotassium hydrogen phosphate aqueous solution, and finally adjusted to pH 9.3 at room temperature (about 20 ° C.). Was used as a sample.
(6) Potassium phosphate aqueous solution (pH 8.0)
A 0.1M dipotassium hydrogen phosphate aqueous solution and a 0.1M potassium dihydrogen phosphate aqueous solution were mixed at a weight ratio of about 18: 1, and finally at room temperature (about 20 ° C.) while measuring pH. An aqueous solution adjusted to pH 8.0 was used as a sample.
(7) Potassium phosphate aqueous solution (pH 6.3)
A 0.1M dipotassium hydrogen phosphate aqueous solution and a 0.1M potassium dihydrogen phosphate aqueous solution were mixed at a weight ratio of about 9: 2, and finally measured at room temperature (about 20 ° C.) while measuring pH. An aqueous solution adjusted to pH 6.3 was used as a sample.

2) Organic acid salt aqueous solution (1) Sodium citrate aqueous solution (pH 8.4)
A small amount of 0.05 M citric acid aqueous solution was mixed while measuring pH with respect to 0.05 M trisodium citrate aqueous solution, and finally adjusted to pH 8.4 at room temperature (about 20 ° C.) while measuring pH. An aqueous solution was used as a sample.
(2) Sodium citrate aqueous solution (pH 5.8)
Mix 0.05M trisodium citrate aqueous solution and 0.05M citric acid aqueous solution in a weight ratio of about 6: 1, and finally adjust the pH to 5.8 at room temperature (about 20 ° C.) while measuring the pH. The prepared aqueous solution was used as a sample.

3) Phosphoric acid-organic acid-salt mixed aqueous solution (1) Phosphoric acid-citric acid-sodium mixed aqueous solution (pH 6.4)
2.1) The aqueous solution of 0.05M citric acid mixed with the aqueous sodium phosphate solution of (2) above, and finally adjusted to pH 6.4 at room temperature (about 20 ° C.) while measuring the pH was used as the sample. did.
(2) Phosphoric acid-citric acid-sodium mixed aqueous solution (pH 4.0)
A sample prepared by mixing a 0.05M aqueous citric acid solution with the sodium phosphate aqueous solution of 2.1) and (3) above, and finally adjusting the pH to 4.0 at room temperature (about 20 ° C.) while measuring the pH. did.

3. Enzyme 1) Protease from the genus Bacillus (optimum temperature; 70 ° C.)
2) Papain (optimum temperature; 80 ° C)
3) Hemicellulase derived from the genus Trichoderma (optimum temperature: 60 ° C.)
4) Pectinase derived from Bacillus genus (optimum temperature: 60 ° C.)
5) Cellulase derived from the genus Trichoderma (optimum temperature: 45 ° C.)

4). Thickener 1) Xanthan gum 2) Pectin

5. Sugar 1) Trehalose 2) Sugar 3) Mizuame 4) Fructose 5) Sorbitol 6) Dextrin

<Method for producing softened seaweed>
In the embodiment of the present invention, the following 1. And 2. The softened seaweed was manufactured by the process of. Step 2. Thereafter, the treatment liquid was removed, and only the softened seaweed was put in a container and sealed, and sterilized and heated to reach a product temperature of 85 ° C. for 5 minutes. This was evaluated as follows.
Step 1. 1. Step of preparing an aqueous solution containing one or more phosphates or organic acid salts as a treatment liquid The seaweed prepared as in the above <Sample> In contact with the treatment liquid, and for a period of time with seaweed in contact with the treatment liquid

<Evaluation>
In the Example of this invention, about each softened seaweed manufactured by the manufacturing method of this invention, the following 1. ~ 3. It was evaluated by. Following 1.2. The evaluation was conducted by 10 panelists who received specialized training.
1. Shape retention property How the appearance and shape of the softened seaweed obtained in the examples of the present invention changed compared to the appearance and shape of the material itself was evaluated according to the following five-stage criteria.
◎ is 5 points, ○ is 4 points, △ is 3 points, x is 2 points, XX is 1 point, the average value of 10 people is calculated, the average value is 5.0 to 4.5 points, 4.4 to 3.5 points are evaluated as ◯, 3.4 to 2.5 points as △, 2.4 to 1.5 points as ×, and 1.4 to 1.0 points as XX. Was calculated. The calculation method of this evaluation result is 2. The same applies to the sensory test.
In addition, when the seaweed is a kombu, a seaweed, or a hijiki, the raw material used as the reference | standard of comparison made the raw material itself the thing which rehydrated the raw thing or the dried thing. When the seaweed was mozuku or mechabu, the sample itself was prepared by removing the seasoning liquid from the seasoned ones on the market.

<Evaluation criteria>
◎: No change in appearance / shape compared to the appearance / shape of the material itself ○: Although slight change in appearance is recognized compared to the appearance / shape of the material itself, it is natural as a seaweed The shape is maintained. △: Although the appearance is slightly changed compared to the appearance and shape of the material itself, it can be regarded as a natural shape range as seaweed ×: The appearance and shape of the material itself Compared to the appearance and shape of the material itself, there is a noticeable change in the appearance and the shape of the seaweed. Badly collapsed

2. Sensory test About the softened seaweed obtained in the Example of this invention, the sensory test was done about three points, "it can be crushed with a tongue", "feel", and "taste".
1) Whether it can be crushed with the tongue or “can be crushed with the tongue” is a sensory evaluation of the hardness of the softened seaweed.
The softened seaweed obtained in the examples of the present invention was put in the oral cavity and crushed with only the tongue without being chewed by teeth, and the hardness felt at that time was evaluated according to the following five-stage evaluation criteria. .
<Evaluation criteria>
◎: Can be easily crushed without applying force to the tongue ○: Can be crushed by applying light force to the tongue △: Can be crushed when force is applied to the tongue ×: There is a portion that cannot be crushed even if force is applied to the tongue XX: Tongue Then I can not crush at all

2) Texture The “texture” is a sensory evaluation of the texture of the softened seaweed such as smoothness and stickiness.
The softened seaweed obtained in the examples of the present invention is placed in the oral cavity, crushed with only the tongue without being chewed by teeth, and the texture felt at that time is evaluated according to the following six-stage evaluation criteria. did.
<Evaluation criteria>
◎: Very smooth and does not remain in the oral cavity ○: Smooth and little residual in the oral cavity △: Residual in the oral cavity, but can be chewed and swallowed without any problems ×: Sticky, in the oral cavity XX: Very sticky, sticking in the oral cavity and difficult to swallow-: Cannot be evaluated with tongue, cannot be evaluated

3) Taste “Taste” is a sensory evaluation of whether or not the softened seaweed maintains the flavor of seaweed compared to the material itself.
The softened seaweed obtained in the examples of the present invention was eaten using the tongue or teeth, and the taste felt at that time was evaluated according to the following five-level evaluation criteria.
In the examples of the present invention, the “material itself” as a reference for comparison is the raw material itself when the seaweed is kombu, seaweed, or hinoki, which is raw or dried and rehydrated. It was. When the seaweed was mozuku or mechabu, the sample itself was prepared by removing the seasoning liquid from the seasoned ones on the market.
<Evaluation criteria>
◎: Almost no change in the flavor of the seaweed material itself, and can be recognized as seaweed ○: Although there is a slight change in flavor to the flavor of the seaweed material itself, it can be recognized as seaweed △: A little change in the flavor of the seaweed material itself can be recognized, but it can be recognized as seaweed ×: A strong change in the flavor of the seaweed material itself is difficult to recognize as seaweed ××: Seaweed The flavor of the material itself is not felt at all and cannot be recognized as seaweed

3. Hardness (compressive stress)
Using a creep meter (manufactured by Yamaden Co., Ltd., “RE2-30005B”), a cylindrical plunger with a diameter of 20 mm was compressed at a compression rate of 10 mm / second, and the thickness of each seaweed (sample) was 66.67 from the top. The clearance was set so that the lower end portion remained 33.33%, and the compression temperature (N / m ² ) was measured at a measurement temperature of 20 ± 2 ° C. Five or more samples subjected to the same treatment were measured, and the average value of the measurement results was obtained.
One piece of each comb (thickness of about 1 to 5 mm) was used as a sample, and wakame, hijiki, mozuku, mekabu, and funori were stacked and flattened to have a thickness of about 2 mm.

[Example 1]
In Example 1, the composition of the treatment liquid was changed, and the following A. ~ K. 11 cases were performed. <Sample> 1.1) The combination of (1) is subjected to the following step 1. And step 2. The softened comb A. ~ K. (Hereinafter, in this example, it may be simply indicated as A, B, C, D, E, F, G, H, I, J, K).

Step 1.
A. of Example 1 ~ K. In (11 cases), the following treatment liquids used in the respective examples were prepared.
A. <Sample> 2.1) The sodium phosphate aqueous solution (pH 9.3) of (1) was used as the treatment liquid.
B. <Sample> 2.1) The sodium phosphate aqueous solution (pH 8.0) of (2) was used as the treatment liquid.
C. <Sample> 2.1) The sodium phosphate aqueous solution (pH 6.3) of (3) was used as the treatment liquid.
D. <Sample> 2.1) Sodium hexametaphosphate aqueous solution (pH 6.4) of (4) was used as the treatment liquid.
E. <Sample> 2.2) The sodium citrate aqueous solution (pH 8.4) of (1) was used as the treatment liquid.
F. <Sample> 2.2) The sodium citrate aqueous solution (pH 5.8) of (2) was used as the treatment liquid.
G. <Sample> 2.3) The phosphoric acid-citrate-sodium mixed aqueous solution (pH 6.4) of (1) was used as the treatment liquid.
H. <Sample> 2.3) The phosphoric acid-citrate-sodium mixed aqueous solution (pH 4.0) of (2) was used as the treatment liquid.
I. <Sample> 2.1) The potassium phosphate aqueous solution (pH 9.3) of (5) was used as the treatment liquid.
J. et al. <Sample> 2.1) The potassium phosphate aqueous solution (pH 8.0) of (6) was used as the treatment liquid.
K. <Sample> 2.1) The potassium phosphate aqueous solution (pH 6.3) of (7) was used as the treatment liquid.

Step 2.
Step 1. After immersing and contacting each of the <sample> 1.1) and (1) combs at room temperature (about 20 ° C.) in the treatment solution prepared in step 1, immediately refrigerated and the comb is immersed in each treatment solution Overnight in each treatment solution. ~ K. Got. Each processing solution used was about 100 times the weight of the dry weight of the kombu.

Process 2. After that, each processing solution is removed, and only the softened comb is sterilized by steam convection (Rational, self-cooking center type 61) under conditions of relative humidity 100% RH, core temperature 85 ° C., and heating time 5 minutes. Heated. This was evaluated by the methods shown in <Evaluation> above, and the results are shown in Tables 1-1 and 1-2. The upper part of each table shows the composition of the treatment liquid (type of aqueous solution / pH), and the lower part shows the evaluation results.

As shown in Tables 1-1 and 1-2, the softened comb A. ~ K. In all cases, although some changes were observed in the appearance and shape, they were within the range where it was recognized that they had the natural appearance and shape of the kombu itself.
Moreover, all had the softness which can be crushed when a light force is applied to the tongue, and the hardness was 50,000 N / m ² or less.
These softened combs A. ~ K. Although there is some residue in the oral cavity, it shows a texture that allows it to be chewed and swallowed without problems, and feels a slight change to the flavor of the comb before softening, or a slight flavor change, but it is a comb It shows the taste that can be recognized.
Especially softened kombu A. ~ D. G. However, in the method for producing a softened seaweed of the present invention, a sodium phosphate aqueous solution or phosphoric acid was used. It was confirmed that it was particularly preferable to use a mixed aqueous solution of citric acid and sodium as the treatment liquid.

[Comparative example]
As a comparative example, the following A. ~ F. These six cases were tested. Combs treated by each test ~ F. (Hereinafter, in this comparative example, they may be simply indicated as A, B, C, D, E, and F), respectively, were evaluated by the method shown in <Evaluation>, and the results are shown in Table 2.

[Comparative Example A]
Using the treatment liquid as water, the above-mentioned <sample> 1.1) (1) was softened by the same method as in Example 1.

[Comparative Example B]
With reference to the technique disclosed in Patent Document 1 (Japanese Patent Laid-Open No. 2006-254899), an attempt was made to soften the comb according to the following procedures 1) to 4).
1) <Sample> 1.1) After watering the combination of (1), water was removed from the monkey.
2) 3 wt% sodium hydrogen carbonate was dissolved in 3 times the amount of fresh water with respect to the weight of the recombined kombu to obtain a treatment solution. The above combination 1) was put into this and boiled in a pan for 10 minutes.
3) Then, it cooled to 60 degreeC with natural heat dissipation, and put the enzyme.
As the enzyme, “Pectinase XP-534 NEO” (manufactured by Nagase ChemteX Corporation) dissolved in about 10 times the mass of water was added so as to be 0.3 wt% with respect to fresh water and the raw material.
4) This was kept at 40 ° C. to 60 ° C. and reacted for 6 hours with regular stirring. Thereafter, the pan was heated to 90 ° C. to 100 ° C. to inactivate the enzyme.

[Comparative Example C]
With reference to the technique disclosed in Patent Document 2 (Japanese Patent Laid-Open No. 2009-278883), an attempt was made to soften the above-mentioned <sample> 1.1) (1).
1) <Sample> 1.1) After watering the combination of (1), water was removed from the monkey.
2) The comb of 1) above was immersed in a treatment solution (20 ° C.) in which 50 wt% of ethanol was dissolved for 1 hour, and then the treatment solution was removed from the monkeys.
3) The above 2) combination was aged in a refrigerator for one day.

[Comparative Example D]
An attempt was made to soften the kombu with reference to the technique disclosed in Patent Document 3 (Japanese Patent Laid-Open No. 2011-229502).
That is, <sample> 1.1) The raw comb of (3) was washed with tap water, then immersed in a seasoning liquid containing soy sauce and sweetener, and heated for 100 minutes in a state where the seasoning liquid reached 95 ° C.

[Comparative Examples E and F]
An attempt was made to soften the kombu with reference to the technique disclosed in Patent Document 4 (Japanese Patent Laid-Open No. 2002-315541). However, if the drying process is performed according to the examples described in Patent Document 4, the comb becomes hard and does not conform to the gist of the present invention of softening the comb. Therefore, Comparative Example E in which the drying process is not performed and the drying process are performed. Any of the comparative examples F performing the process was used as a comparative example.

Comparative Example E
1) Above <Sample> 1.1) The combination of (1) was cut into an appropriate size, put into a pan, and immersed in alkaline ionized water for 3 hours to absorb water. Thereafter, tap water was further added to absorb water for 3 hours.
2) The above 1) combination was boiled and cooked until there was no residual liquid.
3) The above 2) combination was washed with water, taken into a colander and drained.
4) The condiment was mixed with the seasoning liquid, taken into a colander and drained.
5) The comb was put in a container, covered, and sterilized and heated by steam convection in the same manner as in Example 1.

Comparative Example F
1) Above <Sample> 1.1) The combination of (1) was cut into an appropriate size, put into a pan, and immersed in alkaline ionized water for 3 hours to absorb water. Thereafter, tap water was further added to absorb water for 3 hours.
2) The above 1) combination was boiled and cooked until there was no residual liquid.
3) The above 2) combination was washed with water, taken into a colander and drained.
4) The condiment was mixed with the seasoning liquid, taken into a colander and drained.
5) The comb was dried in warm air at a wind temperature of 110 ° C. in the dry heat mode of steam convection.

As a result, as shown in Table 2, the combs processed in Comparative Examples A, D, and E have the same appearance and shape as ordinary combs, but have softness that can be crushed by the tongue. It was hard and needed to be chewed when eating. In addition, Comparative Examples C and F showed a slight change in appearance and did not crush at all with the tongue, and were so hard that chewing with teeth was essential for eating.
The comb processed in Comparative Example B was a comb that can be eaten only with the tongue. The produced kombu, too, has lost the appearance and shape of the kombu completely, and did not have enough recognition that the kombe was eaten.

[Example 2]
In Example 2, the sample and step 2. Except for changing the treatment conditions (contact time and temperature of seaweed and treatment liquid), the following A. B. Two cases were performed.
<Sample> 1.1) The combination of (1) and the seaweed of 1.2) were softened to soften the seaweed A. B. (Hereinafter, in this example, it may be simply indicated as A and B).
<Step 2. Processing conditions>
A. The above <sample> 1.1) (1) combination was immersed in the processing solution of <sample> 2.1) (2) at room temperature (about 20 ° C.) and then immediately refrigerated for 5 hours. Oita.
B. The seaweed of <Sample> 1.2) was immersed in the treatment solution of <Sample> 2.1) (2) at room temperature (about 20 ° C.) and left as it was for 5 minutes.
In each case, the treatment solution used was about 100 times the weight of the dry weight of seaweed.

Process 2. After that, each treatment solution is removed, and only the softened seaweed is heated by steam convection (Rational, self-cooking center type 61) under the conditions of a relative humidity of 100% RH, a core temperature of 85 ° C., and a heating time of 5 minutes. Sterilized. This was evaluated by the method shown in <Evaluation> above, and the results are shown in Table 3. The upper part of Table 3 shows the sample and processing conditions, and the lower part shows the evaluation results.

As a result, as shown in Table 3, even when the contact time / temperature between the seaweed and the treatment liquid is refrigerated for 5 hours and room temperature for 5 minutes, all are sufficiently softened while maintaining the appearance, shape and taste. I was able to confirm. From this result, it was confirmed that the softened seaweed of the present invention can be obtained even when the contact time between the seaweed and the treatment liquid is shortened or when the contact temperature is changed.

[Example 3]
In Example 3, except that the composition of the treatment liquid was changed, the following A. ~ K. 11 cases were performed. <Sample> 1.1) The comb of (1) was softened and softened. ~ K. (Hereinafter, in this example, it may be simply indicated as A, B, C, D, E, F, G, H, I, J, K).

<Processing liquid>
A. A treatment solution was prepared by dissolving a Bacillus genus protease (optimum temperature; 70 ° C.) in a sodium phosphate aqueous solution (pH 8.0) so that the content thereof was 1 wt%.
B. A solution obtained by dissolving papain (optimum temperature; 80 ° C.) in an aqueous sodium phosphate solution (pH 8.0) so that the content thereof was 1 wt% was used as a treatment liquid.
C. A treatment solution was prepared by dissolving a hemicellulase derived from the genus Trichoderma (optimum temperature; 60 ° C.) in an aqueous sodium phosphate solution (pH 8.0) so that the content thereof was 1 wt%.
D. A solution obtained by dissolving pectinase derived from the genus Bacillus (optimum temperature; 60 ° C.) in an aqueous sodium phosphate solution (pH 8.0) so that the content thereof was 1 wt% was used.
E. A solution obtained by dissolving cellulase derived from the genus Trichoderma (optimum temperature; 45 ° C.) in an aqueous sodium phosphate solution (pH 8.0) so that the content thereof was 1 wt% was used as a treatment solution.
F. Bacillus-derived protease (optimum temperature: 70 ° C.) and Bacillus genus pectinase (optimum temperature: 60 ° C.) are added to an aqueous sodium phosphate solution (pH 8.0) so that the content thereof is 1 wt%, respectively. The dissolved solution was used as a treatment liquid.
G. A treatment solution was prepared by dissolving papain (optimum temperature: 80 ° C.) in a phosphoric acid-citrate-sodium mixed aqueous solution (pH 6.4) so that the content thereof was 1 wt%.
H. A treatment solution was prepared by dissolving hemicellulase derived from the genus Trichoderma (optimum temperature; 60 ° C.) in an aqueous sodium citrate solution (pH 8.4) so that the content thereof was 1 wt%.
I. A solution obtained by dissolving xanthan gum in an aqueous sodium phosphate solution (pH 8.0) so that the content thereof was 0.1 wt% was used.
J. et al. A solution obtained by dissolving pectin in an aqueous sodium phosphate solution (pH 8.0) so that its content is 0.2 wt% was used as a treatment solution.
K. Dissolve Bacillus genus protease (optimum temperature: 70 ° C.) in sodium phosphate aqueous solution (pH 8.0) so that the content is 1 wt% and xanthan gum is 0.1% The treated liquid was used as a treatment liquid.

The comb that has been softened through the same steps as in Example 1 is processed in Step 2. After that, each processing solution is removed, and only the softened seaweed is sterilized by steam convection (manufactured by Rational, self-cooking center type 61) under the conditions of a relative humidity of 100% RH, a core temperature of 85 ° C., and a heating time of 5 minutes. Heated. This was evaluated by the methods shown in <Evaluation> above, and the results are shown in Tables 4-1 and 4-2. The upper part of Tables 4-1 and 4-2 shows the composition of the treatment solution (type of aqueous solution / pH, type of enzyme / thickener), and the lower part shows the evaluation results.

As shown in Tables 4-1, 4-2, the softened comb A. ~ K. In all cases, although some changes were observed in the appearance and shape, they were within the range where it was recognized that they had the natural appearance and shape of the kombu itself. Moreover, all had the softness which can be crushed when a light force is applied to the tongue, and the hardness was 50,000 N / m ² or less.
These softened combs are smooth, have little or no residue in the oral cavity, show a texture that feels very smooth and does not remain in the oral cavity, and have a slight flavor relative to the flavor of the comb before softening Although it felt that there was a change or a slight change in flavor, it showed a taste that could be recognized as a kombu.
In Example 3, the softened kombu was smoother and easier to eat than the softened kombu in Example 1, so in the method for producing softened seaweed of the present invention, the enzyme or the It was confirmed that it was more preferable to use a treatment liquid to which at least one thickener was added.

[Example 4]
In Example 4, except that the composition of the treatment liquid was changed, the following A. ~ J. 10 cases were performed. <Sample> 1.1) The comb of (1) was softened and softened. ~ J. (Hereinafter, in this example, it may be simply indicated as A, B, C, D, E, F, G, H, I, J).
The softening of the comb is performed in step 1. In the same manner as in Example 1 except that the following treatment liquids used in each example were prepared.

<Processing liquid>
A. A protease derived from the genus Bacillus (optimum temperature; 70 ° C.) is dissolved in an aqueous sodium phosphate solution (pH 8.0) so that the content thereof is 1 wt%, and trehalose is further contained in 3 wt%. The solution dissolved in was used as the treatment liquid.
B. A protease derived from the genus Bacillus (optimum temperature: 70 ° C.) is dissolved in an aqueous sodium phosphate solution (pH 8.0) so that its content is 1 wt%, and trehalose is further contained in 5 wt%. The solution dissolved in was used as the treatment liquid.
C. A protease derived from the genus Bacillus (optimum temperature: 70 ° C.) is dissolved in an aqueous sodium phosphate solution (pH 8.0) so that its content is 1 wt%, and trehalose is further 10 wt% in content. The solution dissolved in was used as the treatment liquid.
D. A protease derived from the genus Bacillus (optimum temperature: 70 ° C.) is dissolved in an aqueous sodium phosphate solution (pH 8.0) so that its content is 1 wt%, and sugar is further contained in 5 wt%. The solution dissolved in was used as the treatment liquid.
E. A protease derived from the genus Bacillus (optimum temperature: 70 ° C.) is dissolved in an aqueous sodium phosphate solution (pH 8.0) so that the content thereof is 1 wt%, and further, the content of starch syrup is 5 wt%. The solution dissolved in was used as the treatment liquid.
F. A Bacillus-derived protease (optimum temperature: 70 ° C.) is dissolved in an aqueous sodium phosphate solution (pH 8.0) so that the content thereof is 1 wt%, and the fructose content is 1 wt%. The solution dissolved in was used as the treatment liquid.
G. A protease derived from the genus Bacillus (optimum temperature: 70 ° C.) is dissolved in an aqueous sodium phosphate solution (pH 8.0) so that its content is 1 wt%, and sorbitol is further contained in 5 wt%. The solution dissolved in was used as the treatment liquid.
H. A protease derived from the genus Bacillus (optimum temperature; 70 ° C.) is dissolved in an aqueous sodium phosphate solution (pH 8.0) so that the content thereof is 1 wt%, and dextrin has a content of 0.5 wt%. The solution so dissolved was used as the treatment liquid.
I. Xanthan gum was dissolved in an aqueous sodium phosphate solution (pH 8.0) so that the content was 0.1 wt%, and trehalose was further dissolved so that the content was 5 wt%.
J. et al. Bacillus-derived protease (optimum temperature: 70 ° C.), xanthan gum so that the content is 1 wt%, and sodium phosphate aqueous solution (pH 8.0) so that the content is 0.1 wt% Then, trehalose was further dissolved so that its content was 5 wt%.

The comb that has been softened through the same steps as in Example 1 is processed in Step 2. After that, each processing solution is removed, and only the softened seaweed is sterilized by steam convection (manufactured by Rational, self-cooking center type 61) under the conditions of a relative humidity of 100% RH, a core temperature of 85 ° C., and a heating time of 5 minutes. Heated. This was evaluated by the methods shown in <Evaluation> above, and the results are shown in Tables 5-1 and 5-2. The upper part of Tables 5-1 and 5-2 shows the composition of the treatment liquid (enzyme / thickener / saccharide type), and the lower part shows the evaluation result.

As shown in Tables 5-1 and 5-2, the A.E. ~ J. However, the softened kombu has a slight change in its appearance and shape, but it is within the range where it can be recognized that it has the natural appearance and shape of the kombe itself, or a change in its appearance and shape. It was not.
Moreover, all had the softness which can be crushed when a light force is applied to the tongue, and the hardness was 50,000 N / m ² or less.
These softened combs have a texture that feels very smooth and does not remain in the oral cavity, feel a slight change in the flavor of the comb before softening, or the flavor of the comb before softening On the other hand, it felt a little change, but showed a taste that could be recognized as seaweed. As for D and F, a sweet taste was confirmed for the kombu, and the result was Δ, but for other sugars, the original taste of the kombu was not greatly impaired.
In Example 4, the softened comb had a higher shape retaining property as a whole than the softened comb in Example 3, and exhibited a more general appearance and shape and texture than a conventional comb. Further, when trehalose was added to the treatment solution, the shape retention could be improved in a state in which the taste of the kombu was hardly impaired. Therefore, in the method for producing a softened seaweed of the present invention, an enzyme, a thickener In addition, it was confirmed that it is preferable to use a treatment solution to which saccharides, particularly trehalose, is added.

[Test Example 1]
Comb softened through the same steps as in Examples 1, 3, 4 (B, G in Example 1, A, G, I in Example 3, C, E in Example 4) and the same as in the comparative example Assuming that the processed kombu (Comparative Examples A, B, C, D, E) is eaten, the hardness (compressive stress) in the state of being seasoned by applying the next seasoning liquid A was measured. The hardness (compression stress) of each of the five combs was measured, and the average value of the measurement results is shown in Table 6.
<Seasoning liquid A>
“Kigatsuo soup (double concentrated)” (Mizkan Co., Ltd.) and water were mixed at a ratio of 1: 1 by weight. It was prepared by dissolving 1.2 wt% of Neo Hytromir III (Food Care Co., Ltd.) and giving a tonkatsu sauce-like thickening, assuming that it was eaten as a nursing food. (Seasoning liquid A was pH 5.1 when measured at room temperature (about 20 ° C.).)

As shown in Table 6, the combs treated in the same manner as Comparative Examples A, C, D, and E maintained the appearance and shape of the comb, but did not achieve a hardness of 50,000 N / m ² or less, It was not so soft that it could be crushed. The comb processed in the same manner as in Comparative Example B had a hardness of 50,000 N / m ² or less and could be crushed by the tongue, but the appearance and shape of the comb were completely lost, and the comb was softened. It was not possible to maintain both appearance and shape.
On the other hand, the combs (B and G in Example 1, A, G and I in Example 3, C and E in Example 4) softened through the same steps as in Examples 1, 3, and 4 Even in the seasoned state, each had a hardness of 50,000 N / m ² or less, had a softness that could be crushed by the tongue, and retained the appearance and shape that seemed to be a kombu. Therefore, also from this result, it was confirmed that the comb that was softened through the same steps as in Examples 1, 3, and 4 achieved both softening of the comb and retention of appearance and shape.

[Test Example 2]
The softened kombu was seasoned with the seasoning liquid, and it was confirmed whether or not the seasoned kombu was maintained in a softened state. As test examples, the following A. B. (Hereinafter, in this embodiment, there are cases where it is simply indicated as A and B).
For the softening of the comb, the above-mentioned <sample> 1.1) (1) and the step 1. In the same manner as in Example 1 except that the following treatment liquid was prepared.
<Processing liquid>
A protease derived from the genus Bacillus (optimum temperature: 70 ° C.) was added to the above <sample> 2.3) (1) phosphoric acid-citrate-sodium mixed aqueous solution (pH 6.4) so that the content thereof was 1 wt%. ) And further dissolved trehalose so that its content is 10 wt%.

Seasoning liquid A prepared in the same manner as in Test Example 1 and the following seasoning liquid B were used.
<Seasoning liquid B>
“Ogatsutsutsuyu (concentrated twice)” (Mizkan Co., Ltd.), water and “sushi vinegar” (Mizkan Co., Ltd.) were mixed at a ratio of 1: 1: 1 by weight. It was prepared by dissolving 1.2% of Neo Hytromir III (Food Care Co., Ltd.) and giving a tonkatsu sauce-like thickening, assuming that it was eaten as a nursing food. (Seasoning liquid B was pH 3.6 when measured at room temperature (about 20 ° C.).)
For the softened kombu produced above, seasoning solution A (pH 5.1) or seasoning solution B (pH 3.6) was applied evenly and allowed to stand at room temperature for 30 minutes, respectively, according to the method described in <Evaluation> above. The results are shown in Table 7. The upper part of Table 7 shows the composition of the treatment liquid (type of aqueous solution), the middle part shows the pH of the seasoning liquid, and the lower part shows the evaluation results.

As shown in Table 7, even when the softened comb was seasoned with the seasoning liquid A or the seasoning liquid B, no change was observed in the appearance and shape.
Moreover, all had the softness which can be crushed when a light force is applied to the tongue, and the hardness was 50,000 N / m ² or less.
These softened combs are very smooth and have a texture that feels not remaining in the mouth, and there is a slight change in the flavor of the comb before softening, but both can be recognized as a comb. It showed the taste.
Therefore, from these results, since the softened seaweed obtained by the present invention maintains a softened state after seasoning with a seasoning liquid of different pH, various pH values that humans and animals can ingest It was confirmed that it was possible to season using this seasoning liquid.

[Example 5]
In Example 5, as in Example 1, the above <Sample> 1. 1) True comb of (2), (Dry), (3) Hidaka Kombu (raw), (4) Hidaka kelp (wet), 2) Wakame (dry), 3) (1 ) Hijiki (dried), (2) hijiki (frozen), 4) mozuku (seasoned), or 5) mechabu (seasoned), each seaweed was softened and softened. ~ H. (Hereinafter, in this example, it may be simply indicated as A, B, C, D, E, F, G, H).
<Processing liquid>
A protease derived from the genus Bacillus (optimum temperature: 70 ° C.) is dissolved in an aqueous sodium phosphate solution (pH 8.0) so that its content is 1 wt%, and trehalose is further 10 wt% in content. The solution dissolved in was used as the treatment liquid.

Each of the softened seaweeds produced above was evaluated by the method shown in <Evaluation> above, and the results are shown in Table 8. The upper part of Table 8 shows the type of each seaweed, and the lower part shows the evaluation results.

As a result, as shown in Table 8, A.I. ~ H. All the seaweeds softened in the seaweed have some change in appearance and shape, but are within the range that can be recognized as having the natural appearance and shape of each seaweed itself, or no change in appearance and shape It was a thing.
Further, it had a softness that could be crushed when a light force was applied to the tongue, and the hardness was 50,000 N / m ² or less.
These softened seaweeds have a texture that feels smooth, low in the oral cavity, or very smooth and does not remain in the oral cavity, with little change to the flavor of each seaweed before softening Although it was not or felt a slight change in flavor, it showed a taste recognizable as seaweed.
The funnel (dried) was softened even in the same way, and a softened funnel having a softness that could be crushed when a light force was applied to the tongue was obtained.

The “softened seaweed” of the present invention can be eaten as it is or seasoned, using foods such as infants, elderly people, postoperative patients and those who have difficulty in chewing / swallowing, etc. It can be used as a raw material for food, medicine, cosmetics, fertilizer, feed, etc.

Claims (15)

1. Softened seaweed that maintains the original appearance, shape and taste of seaweed and has a hardness of 50,000 N / m ² or less.
2. The softened seaweed according to claim 1, wherein the seaweed is a brown algae or a red algae.
3. The softened seaweed according to claim 1 or 2, wherein the seaweed is any one or more of kombu, seaweed, cypress, mozuku, mekabu, or funori.
4. The softened seaweed according to any one of claims 1 to 3, which has a hardness of 50,000 N / m ² or less even when seasoned acidic.
5. Maintains the original appearance, shape and taste of seaweed, including the step of bringing seaweed into contact with an aqueous solution containing one or more phosphates or organic acid salts, and has a hardness of 50,000 N / m ² or less. A method for producing softened seaweed.
6. 6. The method according to claim 5, wherein in the step of claim 5, the state of the seaweed that is brought into contact with the aqueous solution is one of a dry state, a wet state, a frozen state, a raw state, and a seasoned state.
7. Phosphate is disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, sodium hexametaphosphate, sodium metaphosphate, potassium metaphosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, tripotassium phosphate, The production method according to claim 5, which is one or more of tetrasodium pyrophosphate, sodium dihydrogen pyrophosphate, tetrapotassium pyrophosphate, ferric pyrophosphate, potassium polyphosphate, and sodium polyphosphate.
8. The method according to claim 5, wherein the organic acid salt is at least one of trisodium citrate, disodium citrate, and monosodium citrate.
9. Furthermore, the manufacturing method of Claim 5 including the process of making seaweed contact the aqueous solution which contains any one or more of an enzyme or a thickener.
10. The production method according to claim 9, wherein the enzyme is at least one of protease, papain, hemicellulase, pectinase, and cellulase.
11. The production method according to claim 9, wherein the thickener is at least one of xanthan gum and pectin.
12. Furthermore, the manufacturing method of Claim 9 including the process of making seaweed contact the aqueous solution containing saccharides.
13. The production method according to claim 12, wherein the saccharide is at least one of trehalose, sugar, starch syrup, fructose, sorbitol, or dextrin.
14. A frozen product of softened seaweed obtained by freezing the softened seaweed described in 1) or 2) below.
    1) Softened seaweed according to any one of claims 1 to 4 2) Softened seaweed produced by the production method according to any one of claims 5 to 13
15. A dried product of softened seaweed obtained by drying the softened seaweed described in 1) or 2) below.
    1) Softened seaweed according to any one of claims 1 to 4 2) Softened seaweed produced by the production method according to any one of claims 5 to 13