JPH0614854B2 - Manufacturing method of baked powder paste - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for making a calcined powder.

Glue is a nutritious food rich in proteins, minerals, vitamins, etc., but its processing form is limited to plate paste, sesame paste, seasoning paste and the like. It is considered that this is because the paste is preserved as a traditional Japanese food and the paste is difficult to handle with undifferentiated plants. The present inventor has completed the present invention as a result of conducting research to develop a paste product of a new form.

The present invention, after treating the raw paste with an acid solution, the dried paste obtained by drying is pulverized to a powder having a particle size of 0.5 mm or less, and heat treatment is performed until a green color is obtained before or after the pulverization. This is a characteristic method for producing a baked powder paste.

It is known that dried seaweed turns green when baked and has a good flavor. Also, the glue strips are used as a material for sprinkling. However, unlike blue seaweed, it is difficult to make it into powder, and even if it is made into powder, its commercial value does not improve, so much research into powdering seaweed has not been conducted.

In carrying out the present invention, green seaweed is treated with an acid solution having a pH of around 2. The acid treatment can remove diatoms, dirt, and various bacteria adhering to the surface of the raw seaweed, so that the taste is improved. Examples of the acid include hydrochloric acid, phosphoric acid, citric acid, malic acid and the like. The treatment time is 5 to 30 minutes, preferably 7 to 15 minutes. Then, the paste is washed with water and dried paste is produced by a conventional method. Washing with water is preferably performed using seawater.

The burned powder paste obtained by the method of the present invention can be said to be a powder paste, and in producing this, the dried paste product is heat-treated and then crushed or heat-treated after crushing. Normally, 200 ~ until the glue powder turns green.
30 seconds to 20 minutes at 350 ° C, preferably 250 to
Treat at 300 ° C. for 2-5 minutes.

For crushing the paste, a crusher is used to make powder of 0.5 mm or less, preferably 0.25 mm or less. With powders larger than 0.5 mm, there is no particular improvement, although the flavor improves as the particle size decreases. When a centrifugal crusher is used, the glue is crushed by the rotary edge and further pulverized by the destructive action of the spiral airflow formed between the edge and the mesh screen, so that the paste can be easily pulverized. Moreover, the product crushed by the centrifugal crusher has an extremely excellent flavor. It is considered that this is because the edges and the screen become extremely hot and the paste is heat-treated at the same time as grinding. The rotation speed of the centrifugal pulverizer is preferably 3000 rpm or more, and when the rotation speed is set to about 20000 rpm, the flavor of the obtained powdery product is particularly excellent.

The paste of the baked powder thus obtained is almost green, has less fishy smell, has a strong scent, and has a good flavor, as compared with the normal paste of the paste. It is preferable that this powdery seaweed paste is mixed with seasonings to prepare a beverage. As the seasoning, for example, sodium glutamate, 5'-sodium inosinate, 5'-sodium guanylate, salt, beef extract, sugar, potassium chloride, tea powder and the like are used. When hot water is added to this mixture, a beverage having a paste flavor and no fishy odor is obtained. In addition, the powdered seaweed paste can be added to soup, mayonnaise, butter, ketchup, jam, etc. to produce a food product having a seaweed flavor.

Comparative Example 1 Commercially available dry paste was pulverized with an ultracentrifugal pulverizer equipped with a mesh screen (screen eye diameter 0.5 mm) to obtain dry paste powder. This powder was heat treated under the conditions shown in Table 1. As a result, b to e are savory, especially c and d.
Was excellent. In addition, after crushing with an ultracentrifugal crusher equipped with a mesh screen having a mesh size of 0.25 mm, the heat treated under the same conditions as c and d are c and d.
Tasted better than

Example 1 Aspergillus niger in culture was picked, immersed in the liquid of Table 2 for 10 minutes, washed twice with seawater, and dried with a fully automatic laver. The dried paste was heat-treated at 200 ° C. for 3 minutes and then pulverized by an ultracentrifugal pulverizer (with a 0.25 mm mesh screen) at 20000 rpm to obtain powder paste.

Comparative Example 2 Commercially available dry glue was treated at 200 ° C. for 3 minutes and then cut into 1 mm square pieces with scissors.

Comparative Example 3 Commercially available dry glue was pulverized as it was with a pulverizer (0.25 mm mesh screen, 20000 rpm).

Test Example 1 The taste and aroma of the paste powders of Examples and Comparative Examples were panel-tested. The results are shown in Table 3. Evaluation is 0 to 1
It was divided into 0 points and the points added by 10 judges were totaled. In Comparative Example 2, the taste was relatively good, but the scent was light.

Claims (1)

[Claims] 1. A method in which raw paste is treated with an acid solution and then dried, and the dried paste obtained is pulverized to a powdery substance having a particle size of 0.5 mm or less, and heat treatment is performed before or after the pulverization to give a green color. A characteristic method of producing a baked powder paste.