JPH09224A - Production of blocked instant solid dried food using tangle flake - Google Patents

Abstract

PURPOSE: To provide a method for producing a blocked instant solid dried food using tangle flakes excellent in reconstitution with hot water in spite of a blocked solid material using tangle flakes, capable of reproducing the flavor and texture of tangle flakes. CONSTITUTION: This method for producing a blocked instant solid dried food using tangle flakes comprises treating a material obtained by swelling tangle flakes with water by a means for reducing the viscosity of alginic acids contained in the tangle flakes, mixing the water-swollen material with a seasoning, a spice, an ingredient, a functional additive, etc., before or after the reduction in viscosity, to give a composition, prefreezing the composition and then freeze-drying it. The means for reducing viscosity includes a method for adding a water-soluble calcium salt to the water-swollen material and converting sodium alginate contained in the tangle flakes into the calcium salt, a method for adding an enzyme for hydrolyzing alginic acids to the water-swollen material of tangle flakes and depolymerizing the alginic acids contained in the tangle flakes, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing block-shaped instant solid dry foods using grated kelp, which can be made into grated grated kelp soup or made into noodles by pouring hot water. is there.

[0002]

[Prior Art] Tororo kelp has its flavor, texture, nutrition,
It is one of the foods that Japanese people particularly like because of its high quality and auspiciousness. There are various types of Tororo kelp as described below, and other names may be used, but in the present specification, these are collectively referred to as Tororo kelp.

For the black porridge of the Tororo kelp, select the thick foliage of the original kelp or the folded flower kelp, soak it in vinegar for about 5 minutes, and use a sawtooth knife to expose the white part of the leaf core on the surface. It is a thin cut. The white grated yam is the same as the white plate kelp after the black grated yam has been shaved off. White frost kelp or first frost kelp is a dough made by cutting dozens of white grated shavings and stacking them with a planer from the side. Oboro kelp is a thin plate kelp that is cut into a thin piece of paper with a unique knife. (See pages 190-191 of "Product Knowledge Series, Actual Knowledge of Seafood, Published by Toyo Keizai Inc., Issued Date: February 5, 1981")

Recently, block-shaped instant dry solid foods, which have a block-like shape and can be eaten by pouring hot water, have become widespread as ingredients for instant miso soup, instant soup, and instant noodles. However, it seems that block-shaped instant dry solid foods containing Tororo kelp as the main ingredient are not found.

[0005]

According to the research conducted by the present inventors, the reason why a block-shaped instant dry solid food containing grated kelp as a main component cannot be commercialized is that grated grated kelp is used as a raw material and seasonings and It is considered that even if the ingredients are added and subjected to freeze-drying, the structure of the grated kelp is high due to its high viscosity, and the restoration is inferior even if hot water is added.

[0006] The present inventors considered that the reason why the grated kelp had a high viscosity was due to the sodium alginate contained therein, and attempted to remove the sodium alginate by adding an organic acid to the grated kelp. When the organic acid was added to remove the sodium alginate to the extent that the properties were obtained, the sourness became stronger this time, resulting in a loss of commercial value. When a commercially available Tororo kelp is soaked in water, the pH is usually around 5, and the lower the pH, the more the taste is affected.

[0007] Under such a background, the present invention is a block-shaped instant solid dry which is a block-shaped solid body using a grated kelp but has good resilience with hot water and can reproduce the flavor and texture of the grated kelp. It is intended to provide a method for producing food.

[0008]

Means for Solving the Problems The method for producing a block-shaped instant solid dry food using the grated kelp of the present invention comprises:
Along with taking a viscosity reducing means to reduce the viscosity of the alginic acid contained in the water swelling product of Tororo kelp, seasoning to the water swelling product before or after the decrease of the viscosity,
The composition is characterized in that a composition containing additives such as spices, ingredients and functional additives is freeze-dried after preliminary freezing.

Hereinafter, the present invention will be described in detail.

As the tororo kelp, as described above, any of the black tororo, the white tororo, the white frost kelp, the first frost kelp, the rag kelp and the like are used.

In the present invention, the water swollen product of the grated kelp is provided with a viscosity reducing means for reducing the viscosity of the alginic acid contained in the grated kelp. The viscosity reducing means includes the following two, and they can be used in combination.
The term alginic acid is used to mean alginic acid or its sodium salt contained in Oboro Kombu.

One of the means for decreasing the viscosity is to add a water-soluble calcium salt to the water-swelled product of the grated kelp and to convert the sodium alginate contained in the grated kelp into a calcium salt to reduce the viscosity of the swelled product. It is a method of lowering. The inclusion of a water-soluble calcium salt also has the advantage of leading to nutritional fortification.

As the water-soluble calcium salt, calcium lactate (L-type, DL-type) or calcium gluconate having high water-solubility is preferably used. The content of the water-soluble calcium salt is about 0.1 to 5% by weight, preferably 0.2 to 2% by weight as calcium based on the dried and roasted kelp, and when the content is too small, the effect of decreasing the viscosity is insufficient. If the amount exceeds the permissible limit and becomes extremely large, the viscosity peculiar to Tororo kelp disappears and the product feels dry.

Calcium carbonate and other calcined beef bones, pearls, eggshells, shells, and other water-insoluble calcium preparations containing calcium carbonate as the main component have poor reactivity with sodium alginate and become cloudy when made into soup. Therefore, it is not suitable for the purpose of the present invention. However, if the amount is not excessive, this water-insoluble calcium preparation may be used in combination with a water-soluble calcium salt for the purpose of a calcium source for nutritional enhancement.

The other means for decreasing the viscosity is to add an enzyme that decomposes alginic acid to the water-swelled product of Tororo kelp,
This is a method of lowering the viscosity of the swollen material by lowering the molecular weight of the alginic acid contained in the grated kelp.

As enzymes for degrading alginates, cellulase, hemicellulase, pectinase, and other various enzyme preparations commercially available as plant cell-disintegrating enzymes are used. It is experimentally confirmed that these enzyme preparations contain a considerable amount of alginic acid degrading enzyme.

The content of the enzyme preparation is often 0.05 to 1% by weight on the basis of dry troll kelp, but it is not limited to the above range because it depends on the enzyme titer and the like. The amount may be an effective amount sufficient to reduce the viscosity of the swollen material.

The decomposition reaction of alginic acid with an enzyme is carried out at a temperature from room temperature to about 65 ° C.

As described above, a means for decreasing the viscosity of the alginic acid contained in the grated kelp is taken, and a seasoning is added to the water-swelled product before or after the decrease in the viscosity.
Add additives such as spices, ingredients and functional additives.
If the viscosity is reduced by an enzyme, use 80% of this composition.
The enzyme is completely inactivated when heated to about ℃.

Here, as seasonings, soy sauce, sugar,
Examples thereof include sorbitol, oligosaccharides, mirin, alcoholic beverages, salt, chemical seasonings and various extracts. Various spices are used as spices. The ingredients include salmon, crab, cod, salmon roe, seafood such as clams, poultry, poultry such as chicken, spinach, onion, onion, morohea, cabbage,
Vegetables such as bean sprouts, Chinese cabbage, carrots, kaiware radishes, and mitsuba; mushrooms such as shiitake mushrooms and matsutake mushrooms; seaweeds such as seaweed and wakame seaweed;
Peas, corn, seeds such as azuki beans, tea, seven herbs, umeboshi, sweet potatoes, yuzu, chicken eggs and the like can be exemplified. Examples of the functional additive include DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid), vitamins and the like.

As described above, the composition obtained by mixing the water-swelled product whose viscosity is lowered with the additive is sterilized by heating, and after prefreezing in a state filled in a container having a division for each meal,
Used for freeze-drying.

As the container, a container made of metal such as aluminum or stainless steel or a container made of plastics such as polyethylene or polypropylene is preferably used. The container has a depth of, for example, about 5 to 30 mm and is provided with a partition such as a square or a rectangle.

In freeze-drying, first, -20 ° C to -4
A method of pre-freezing at about 0 ° C. and then freeze-drying is adopted. Freeze-drying is performed under high vacuum (eg 1 Torr or less, especially 0.7 Torr or less) so that the water content is constantly sublimated.
It is carried out in.

As a result, the desired block-shaped instant solid dry food can be obtained. The obtained block-shaped solid dry food is usually commercialized by hermetically packaging one meal at a time with a packaging material such as a laminate film having no hygroscopicity. In this case, the above-mentioned seasonings, spices, ingredients, functional additives and the like can be separately added according to the purpose, and can be packaged in necessary units to obtain a product.

When hot solid water is poured into the block-shaped solid dry food produced as described above, the grated kelp soup is immediately obtained. Further, when pouring hot water onto instant noodles, noodles such as udon noodles, this can be used as the noodles.

[0026]

According to the present invention, since the viscosity reducing means for reducing the viscosity of the alginic acid contained in the grated kelp is taken, an additive is added to the water swollen product of the grated kelp before or after the viscosity is reduced. The product obtained by preliminarily freezing the composition mixed with the above and freeze-drying it into a block-shaped solid body has good reconstitution by hot water and can reproduce the flavor and texture of Tororo kelp.

[0027]

The present invention will be further described with reference to the following examples. Hereinafter, "%" is% by weight.

Example 1 25 kg of dried trolo kelp was added to a 0.5% calcium lactate aqueous solution 1
It was added to 00 kg and left to swell at room temperature for about 30 minutes. During this period, part of the sodium alginate contained in the Tororo kelp became a calcium salt, and the viscosity of the swollen material decreased.

This swollen product is seasoned (200 kg of water, 1 soy sauce)
00 kg, salt 20 kg, sodium glutamate 10 kg,
The mixture was mixed with starch (10 kg), filled in a tray made of plastics having a space of 40 ml per serving, pre-frozen at -25 ° C for 2 hours or more, and then freeze-dried at 0.5 Torr or less.

This gave a block shaped dry product. This product weighed about 6 g per serving (size: 50 mm x 50 mm x 16 mm), and when 160 ml of boiling water was poured into this product, it was immediately and uniformly dispersed in the container to obtain a flavorful Tororo kelp soup.

Comparative Example 1 Example 1 was repeated except that it was swollen with water containing no calcium lactate. However, the block-shaped product after freeze-drying had no commercial value because it remained floating in its original shape even when pouring hot water.

Example 2 25 kg of dried tororo kombu was mixed with 100% 0.1% aqueous solution of cellulosin AC40 (manufactured by Hankyu Bio Industry Co., Ltd.) which is an enzyme preparation containing cellulase and hemicellulase.
It was added to kg (the amount of the enzyme preparation added to dry troll kelp was 0.4%), and left to swell at room temperature for about 20 minutes. During this period, the molecular weight of alginic acid contained in the grated kelp was lowered, and the viscosity of the swollen material was lowered.
The enzyme was inactivated by heating to ° C.

Next, the swollen product is seasoned with 200 kg of water.
Soy sauce 50kg, salt 25kg, sodium glutamate 10
kg, vegetable protein hydrolyzate 5 kg, and starch 10 kg), and then 50 kg of green onions were added and stirred. The tray was filled in the same manner as in Example 1, pre-frozen at -25 ° C for 2 hours or more, and then freeze-dried at 0.5 Torr or less.

This gave a block shaped dry product. This product weighed about 6 g per serving (size: 50 mm x 50 mm x 16 mm), and when 160 ml of boiling water was poured into this product, it was immediately and uniformly dispersed in the container to obtain a flavorful Tororo kelp soup. In addition, if this product is placed on the noodles when pouring hot water into the instant noodles, this product can also be used for serving noodles.

Comparative Example 2 Example 2 was repeated except that no enzyme treatment was carried out.
However, the block-shaped product after freeze-drying had no commercial value because it remained floating in its original shape even when pouring hot water.

[0036]

As described in the section of the action, according to the present invention, since the viscosity reducing means for reducing the viscosity of the alginic acid contained in the grated kelp is taken, the viscosity is reduced before The product obtained by pre-freezing the composition obtained by mixing the water swelling product of the later Tororo kelp with the additive and then freeze-drying it into a block-shaped solid body has good reconstitution with hot water, and has the flavor and flavor of the Tororo kelp. The texture can be reproduced.

Claims (4)

[Claims] 1. A water swelling product of Tororo kelp is provided with a viscosity reducing means for reducing the viscosity of alginic acid contained in the sorghum kelp, and a seasoning is added to the water swelling product before or after the viscosity reduction. A method for producing a block-shaped instant solid dry food product using tororo kelp, which comprises pre-freezing and freeze-drying a composition containing additives such as spices, ingredients and functional additives. 2. The viscosity lowering means lowers the viscosity of the swollen product by adding a water-soluble calcium salt to the water swollen product of the grated kelp and converting the sodium alginate contained in the grated kelp into a calcium salt. The manufacturing method according to claim 1, which is a means for causing it. 3. The viscosity reducing means includes an enzyme that decomposes alginic acid in a water-swelled product of grated kelp to reduce the molecular weight of the alginic acid contained in the grated kelp, thereby increasing the viscosity of the swelled product. The method according to claim 1, which is a means for decreasing 4. The process according to claim 1, which is a block-shaped instant solid dry food for pouring hot water into a grated kelp soup or for making noodles.