JPH03103157A - Preparation of sea tangle paste - Google Patents

Abstract

PURPOSE:To prepare the subject paste having excellent color, taste and flavor and containing preferably nutrients by passing raw sea tangle through hot water, treating the sea tangle with water contacted with a specific anion exchange resin and subsequently finely cutting or steaming the treated sea tangle to dissolve the sea tangle. CONSTITUTION:Raw sea tangle is passed through hot water and subsequently treated with water brought into contact with an OH type weekly basic anion exchange resin or OH type strongly basic anion exchange resin having primary, secondary or tertiary amino groups or quaternary ammonium groups as ion exchange groups, followed by finely cutting or steaming the treated sea tangle to dissolve the sea tangle, thereby providing the objective paste.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention has a color, taste, and flavor that are pleasing to the palate, and
The present invention relates to a method for producing kelp paste, which is excellent as a raw material for producing nutritionally preferable kelp-containing foods.

(Conventional technology) Kelp has been eaten as a daily food since ancient times, and is an important food both historically and nutritionally.Since ancient times, it has been used for food as ``dashi'' or ``processed kelp products'' while making use of regional characteristics. It has been. However, in recent years, due to the diversification of dietary habits and the decline in the proportion of rice eaten, consumption of rice has been slowing down despite being a useful food. This is because the kelp processing method is
"Cut""Shaving""Powder""Boiling""Drying"
This is due to the fact that it is limited to one or a combination of these processing methods, and it cannot be said that this method makes the most of the original characteristics of kelp.

In addition, in recent years, various methods have been proposed and actually used to incorporate alginic acid extracts and their processed products, which give the body composition of kelp, into foods, but as a result of the heavy use of chemicals, food additives In addition, as a result of using too much alkali, the peculiar odor of alkaline decomposition products of kelp is produced, and in addition, a certain amount of the effective amount of kelp cannot be avoided. In particular, the coloring of xanthophyll-based brown pigments present in the algae is remarkable, and when these are mixed into foods, the colors become less palatable and the value of the food is significantly impaired.

(Problems to be Solved by the Invention) In view of the above-mentioned circumstances, the present invention aims to use as many chemicals as possible when pulverizing or solubilizing kelp to form a paste, as a measure to expand the processing form of kelp. In addition, we produce food materials that have a color, taste, and aroma that are pleasing to the palate, and that make full use of the functionality of kelp in terms of nutrition.
It is an object of the present invention to provide a kelp paste that can be easily applied to a wide variety of foods and has a biological regulation function.

(Means for Solving the Problems) The present inventor has completed the present invention as a result of intensive research to solve the above problems. That is, in the present invention, after blanching raw kelp, 1, 2.
Water is brought into contact with one or more OH type weakly basic anion exchange resins and OH type strongly basic anion exchange resins having a tertiary amine or quaternary ammonium group, and treated with water. This is a method for producing kelp paste whose vF characteristics include micronization or dissolution by steaming.Also, after blanching raw kelp, it is once salted to make salted kelp, which is then desalted to produce the above-mentioned. This method of producing kelp paste is characterized by treating it with water that has come into contact with a resin, and then pulverizing it with a cutter or boiling it to dissolve it.

In the present invention, raw kelp is first blanched. There are several types of plastid pigments that exist in kelp cells, and among them, xanthophyll pigments, which exhibit a yellow to brown color, are the most common, and a characteristic of brown algae is that they exhibit a brown color as living organisms. and,
If this is dried, it will turn brown further due to the oxidation of xanthophyll pigments and the action of enzymes such as chlorophyllase.

In general, browning is stable because it includes a wide range of visible colors, and the color is unique to dried kelp. However, when raw kelp is heated, it turns green.

It is thought that it contains chlorophyll, a green pigment, and when heat treated, the chlorophyll, which exists as an oily substance in the cells, dissolves out, giving it a green color. Although there are steaming methods and boiling methods as methods for this heat treatment, the boiling method of blanching for a short time is suitable, and in the present invention, blanching was adopted.

The method of blanching raw kelp is to adjust the water or seawater temperature to a temperature that can be maintained at least 90°C or higher after adding the raw kelp, and to boil the water or seawater at a temperature of 60 to 90°C as long as it turns green evenly.
Blanch for seconds and immediately cool with cold water or seawater. At this time, the blanched kelp is taken in one tank, quenched, drained, and further transferred to a low temperature tank to remove foreign substances while cooling. Normally, kelp is blanched immediately after being collected, but blanching is often done in seawater.In this case, when blanching is repeated with the same seawater, the concentration of seawater increases, the pH decreases, and the color becomes cloudy and brown. Bubbles will float. As the salt concentration of seawater increases, the green color becomes mottled, and a decrease in pH causes rapid fading of the kelp. As water for blanching,
For example, the sugar content should always be 5" or less using a sugar refractometer, and the pH should be adjusted to 6.5 or more, preferably 7 to 8.
Calcium hydroxide in seawater 100I! ．． It is necessary to take measures such as adding about 3g to the seawater and adjusting the concentration of seawater with water.

By changing the properties of the blanching water in this way, it is possible to control qualities such as color tone, preservability, crispness, and water retention.

As mentioned above, after blanching the raw kelp, the OH type weakly basic anion exchange resin and the OH type strongly basic anion exchange resin having 1, 2, tertiary amine or quaternary ammonium groups as ion exchange groups are used. treatment with water that has been brought into contact with one or more resins.

The chemical components that characterize the body composition of kelp are tanneral, alginic acid, and mannitol. Kelp has a strong ability to take in minerals from seawater during its growth process, and exhibits a much higher value than ξneral in seawater, with Cf>K>Na>SO4>I>Mg being particularly abundant in quantity. It contains minerals, exists in the internal and external fluids of cells, and performs physiological functions. In particular, alginic acid, which is a component of the organs that are part of the skeleton of kelp, has a strong ion exchange ability and is used for various purposes. It exists as a salt of neral, and the algae retains its unique hardness and flexibility. The blanched kelp bodies are
Although they are no longer living organisms, they exhibit biological-like phenomena and control the balance and amount of minerals.
This will result in various behaviors. It is well known that alginic acid is in the form of a sol as a soda salt, and easily reacts with divalent metal salts other than Mg and Hg to form a gel.
When dissolving or refining blanched kelp, K”
As a result of experiments, it was found that the influence of anions such as cz-so.-- was greater than the influence of cations such as , Na'', and Ca--.

From this point of view, rather than using normal water quality, the treatment is carried out by contacting with water obtained through an anion exchange resin (OH type) having 1, 2, 3, and tertiary ammonium groups and quaternary ammonium groups as ion exchange groups. It has been found that dissolution or miniaturization can be performed much more effectively by doing this.

Originally, seaweeds have an osmoregulation ability that allows them to withstand changes in osmotic pressure due to seawater salinity, but in the process of developing the present invention, we discovered that the point at which the turgor pressure (internal pressure) inside the kelp body becomes O is , Baume's salt concentration is 13.2 degrees, and the osmotic pressure it exhibits is about 100 atm, which is about four times the osmotic pressure of average seawater, which is about 25 atm, and the permeability of the cell membrane is equal to the internal pressure and external pressure. It was theoretically clarified that this is the point at which the friction coefficient and permeability coefficient of the membrane can be ignored as the pressure is offset by It was discovered that the kelp could no longer hold up and burst one by one, and when the salt concentration was O, the kelp bodies collapsed due to the turgor pressure of about 34 atmospheres.

From this point of view, in order to sufficiently swell the kelp tissue,
As an anion exchange resin, it easily swells when blanched kelp is brought into contact with water that has passed through a column of strongly basic and weakly basic anion exchange resins made into OH type, or a combination thereof. In water, 1.
Although the yield was only about twice as large, the kelp treated in this way was about 1.4 times as large, making it much easier to dissolve or refine in the next step.

The anion exchange resin used is, for example, Diaion P.
8316, WA-30. Amberlight IRA-4
Use an OH type version of 00, IRA-410, etc.
In addition, depending on the purpose of using the kelp paste, in order to control the gel and sol states of alginic acid in the kelp, as a pretreatment for passing water through the ion exchange resin, soft water made into the Na type of the cation exchange resin, Alternatively, cation-free water made into H type may be used, but in any case, it is necessary to bring the water passed through the OH type anion exchange resin into contact with the kelp.

Water treated in this way can be used as blanching water, cooling water,
It can also be used effectively in the desalination process of salted kelp after blanching.

The season for collecting raw kelp is limited, and it is possible to blanched it and freeze it as is, but it is better to salt it and preserve it.
It can be taken out at any time, desalted, and used as the raw material for the present invention. By adding salt to blanched kelp, it prevents rotting and softening of kelp by reducing water content, lowering water activity, reducing oxygen solubility, inhibiting bacterial growth, inhibiting the action of enzymes, and inhibiting the growth of microorganisms. However, kelp is dehydrated by salt because the cell membrane (
due to selective permeability loss of the plasma membrane). What is selective permeability?
The membrane has a property of trying to take in only specific substances, and in the case of table salt, salt above a certain amount will not pass into cells. However, osmotic pressure acts across the cell membrane, which is a semi-permeable membrane, and as mentioned above, the osmotic pressure of kelp is about 4
If twice the osmotic pressure is applied, the water will be regulated only by the simple laws of diffusion and osmosis, and will easily encourage the infiltration of salt, resulting in dehydration. The salt concentration with this osmotic pressure is Pome 13° (14.68 g of salt per 100 g of water), so it is necessary to store the salt at a salt concentration of at least higher than this. 1
．． 4 to 2.2 kg, and the preferred amount of salt added is 1.8 kg. When desalting the salted kelp obtained in this way, if the salt concentration is high, normal water may be used, but if the salt concentration has become low as the salt concentration has progressed, for example, when the salt concentration has become 4", It can be desalted in anion-treated water.

Further, it is also possible to adjust the salt concentration to any desired level depending on the use and purpose of the kelp paste.

In addition, the electrical conductivity obtained by passing water through a column in which cations and anions were made into H type and OH type was 2.5 μs.
/cm of water to make a 5% solution of sodium bicarbonate, the alkalinity is 28,000 ppta (CaCO3
), and when this is brought into contact with kelp and boiled,
Dissolves easily. By adding a very small amount of alkaline agent to the swollen kelp, which has had the influence of inorganic minerals reduced, it can easily become a paste. As an alkaline agent,
Any of sodium salts such as sodium carbonate, tribasic sodium phosphate, and sodium bicarbonate, and caustic soda may be used.

The swollen kelp treated in this way can be easily turned into a paste-like kelp by steaming or micronization using a cutter. The steaming device used to make kelp into paste may be a hot kneader, a double boiler with an agitator, or an Onlator (trade name: heat exchanger that scrapes the film), but steaming by direct steam injection, which is used in the production of rice cakes, is acceptable. A kneading machine is preferred.

To obtain a paste-like material by making it fine and apparently solubilized, any method such as micro-cutting, an atomizer, or a homogenizer may be used.
It is preferable to use a multi-purpose high-speed cutter (manufactured by Stefan) capable of grinding, grating, and mixing, and run the operation at 3,000 rpm for 12 minutes while passing hot water of 80″C or higher through the jacket. By combining these operations, it is possible to arbitrarily temper the substance of the paste. Application products of the kelp paste produced in this way include kelp dessert 1 (jelly), kelp confectionery (
Rice crackers, cookies, candies), kelp bean paste, tsukudani, kelp konnyaku, kelp kamaboko, kelp noodles, kelp buns (high fiber bread), okonomiyaki, pizza, kelp mochi, meat buns,
It can be used in a wide variety of foods, including ingredients for shumai and dumplings, sauces, dressings, jams, kelp drinks (fiber drinks), tofu and processed tofu products, kelp natto, ice cream, pickles, and miso.

In this way, kelp paste can be applied to a variety of foods, and by performing a refining process for each purpose, it becomes possible to produce new foods without sacrificing the flavor of the food. . Conditioning in this case includes pH, salting,
This involves controlling sugar addition, enzyme treatment, etc.

For example, tofu and konnyaku are made by passing water through a type I1 cation exchange resin and then using water treated with an OH type anion exchange resin, and the pH is slightly alkaline at 7.0 to 7.5. Also, kelp drinks and kelp sweets should be treated with soft water to remove calcium ions, and O
It is preferably made with H-type anion exchange resin-treated water, and the pH is preferably slightly acidic at 6.5 to 7.0. The pH adjuster may be either a volatile acid such as acetic acid, malic acid, or citric acid, or a nonvolatile acid. Additionally, in order to provide freezing resistance, salt or sucrose may be added, which can be expected to lower the freezing point. Sorbitol, reduced maltose, etc. may be added. Items where it is better to control the solid content of kelp by adding salt include tsukudani and noodles, and items where it is better to use sweetened kelp include tsukudani, side dish ingredients, and jam. In this way, it has become possible to easily obtain kelp-containing foods that have a pleasing color, taste, and flavor and are nutritionally preferable.

(Example) Examples of the present invention and application examples of the kelp paste obtained by the present invention will be described.

Example 1 Boiling turbid water 4004! Add 30 kg of fresh kelp and blanch it for about 90 seconds while stirring gently, keeping it from turning green. Immediately put it in cold water and cool to 15°C to obtain 20.4 kg of drained kelp. . First, add 12g of calcium hydroxide to the boiling seawater to adjust the pH to 8.5.
Inject the original algae 10 times, or add 6 g of calcium hydroxide as needed to keep the pH at all times 6.5 or higher. The seawater concentration is adjusted by adding tap water when the sugar content refractometer reading reaches 5.0 or higher.

Dried 20.4 kg of kelp using Diaion WA-20 (
After leaving it for 60 minutes in 100 i of water passed through an OH type anion exchange resin, it was taken up and weighed 23.8 kg. Using a high-speed cutter (manufactured by Stefan Co., Ltd.), run hot water through the jacket to raise the temperature of the product until it reaches 72°C.
The operation was continued for 12 minutes until the temperature reached .degree. C. to obtain 23.0 kg of viscous kelp paste.

Example 2 By the blanching method described in Example 1, 30 kg of raw kelp is blanched to obtain 20.4 kg of blanched kelp.

7. Add 5.5 kg of table salt to this, mix thoroughly, weigh lightly to keep the sap up, and pickle in salt for 5 days. After dehydrating, the salted kelp has a moisture content of 64.5% and a salt content of 22.0%.7. 8kg
I got it. This was stored in a refrigerator at -5°C, taken out at any time, desalted with calcium-removed water that had been passed through a water softener, and then passed through a Diaion SA-20ACOH (strongly basic anion exchange resin). 75g of carbonated soda in 50f of water
The mixture was poured into alkaline water containing 100% of kelp, left for 2 hours, drained, and steamed in a steamer at 104°C for 15 minutes to obtain 24 kg of viscous, sterile kelp paste.

Application example l Kelp candy Shiratama powder 10.0 kg, Joshin powder 7.0 kg, Sand tJ! 22
Ko and starch syrup 22.0kg, kelp paste 44.0kg
kg and boiled down to 105°C for 1 hour and 30 minutes,
Roll it out to a thickness of 1.2CI1 to obtain dice-shaped kelp candy.

Application example 2 Dissolve 6.0 kg of water in 0.2 kg of konbu konjac powder and
Make konnyaku paste. Add a small amount of calcium hydroxide solution and 0.9 kg of kelp paste to this mixture, mix well, and hold for 20 minutes in a solution at a temperature of 80°C adjusted to pH 10-14 with calcium hydroxide, and then heated to a temperature of 6°C. C,p
Leave it in the H12 solution for 10 hours and apply ashijime to obtain kelp konnyaku.

Application example 3 Konbu kamaboko cod paste 10.0kg, egg white 1.5kg, flavored dairy 0.
5kg, salt 0.22kg, sugar 0. 2kg, water 2
．． After 0 kg of kamaboko dough was crushed in a conventional manner to form a sol, 5.8 kg of kelp paste was added and further crushed, then shaped into a certain shape and steamed or fried.

(Effect of the invention) Not only the kelp obtained by blanching the raw kelp of the present invention, but also the conventional dried kelp can be made into a paste.
The brightness is 3.9, the saturation is 64.1, and the control product has a dominant wavelength of 5.
13 mμ, brightness 2.8, and chroma 39.9, and the product of the present invention has a lower value of the dominant wavelength, which means that it has more of a bluish tinge, which is clearly due to the difference in the color development of chlorophyll. It shows that there is. As described above, kelp that has been decomposed with alkali has a color that is desirable as a food, and has a unique alkaline odor that is difficult to remove, but according to the present invention, it has a fresh ocean scent. be.

In addition, the bioregulatory functions of kelp based on the physiological effects of polysaccharides, dietary fiber, and minerals, which have been reconsidered from a health standpoint in recent years, are fully utilized through physical conversion operations.
It is now possible to produce a wide range of foods that are designed to be effective.

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Claims (4)

[Claims] (1) After blanching raw kelp, use 1 or 2 ion exchange groups as ion exchange groups.
, treated with water that has been brought into contact with one or more resins of OH-type weakly basic anion exchange resins and OH-type strongly basic anion exchange resins having tertiary amine or quaternary ammonium groups; A method for producing kelp paste, which is characterized by pulverizing it with a cutter or dissolving it by steaming. (2) The method for producing kelp paste according to claim 1, wherein seawater is used for blanching, the seawater concentration is adjusted with water so as not to increase, and the pH is adjusted to 6.5 or higher. (3) After blanching the raw kelp, salt it to make salted kelp. After desalting it, use 1, 2,
Water is brought into contact with one or more OH type weakly basic anion exchange resins and OH type strongly basic anion exchange resins having a tertiary amine or quaternary ammonium group, and treated with water. A method for producing kelp paste, which is characterized by dissolving it by micronization or steaming. (4) When desalting salted kelp, use 1 as an ion exchange group.
, O having a secondary, tertiary amine or quaternary ammonium group
4. The method for producing kelp paste according to claim 3, wherein the water is desalted using water that has been brought into contact with one or more of an H-type weakly basic anion exchange resin and an OH-type strongly basic anion exchange resin.