JPS6062964A - Making of sea weed keeping green color - Google Patents
Making of sea weed keeping green colorInfo
- Publication number
- JPS6062964A JPS6062964A JP58171247A JP17124783A JPS6062964A JP S6062964 A JPS6062964 A JP S6062964A JP 58171247 A JP58171247 A JP 58171247A JP 17124783 A JP17124783 A JP 17124783A JP S6062964 A JPS6062964 A JP S6062964A
- Authority
- JP
- Japan
- Prior art keywords
- seaweed
- egg white
- green color
- green
- long period
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241001474374 Blennius Species 0.000 title claims abstract description 31
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims description 22
- 210000000969 egg white Anatomy 0.000 claims description 22
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 18
- 102000002322 Egg Proteins Human genes 0.000 claims description 18
- 108010000912 Egg Proteins Proteins 0.000 claims description 18
- 241000196222 Codium fragile Species 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract description 6
- 239000003513 alkali Substances 0.000 abstract description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract description 4
- 235000013601 eggs Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 abstract description 2
- 241000206607 Porphyra umbilicalis Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 6
- 150000001447 alkali salts Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical group C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は長期間鮮明な緑色を有する海藻製品の製造方法
に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a seaweed product that has a bright green color for a long period of time.
近年健康食品への関心が高まると共に、高ビタミン、高
ミネラルで、しかもノンカロリーである海藻類が注目さ
れている。In recent years, interest in health foods has increased, and seaweed, which is high in vitamins and minerals and has no calories, is attracting attention.
本発明者はさきに緑色をいつまでも保持した従来にない
海藻製品を開発し、海藻類を原料とする食品の新製品化
に成功した。すなわち、海藻類をｐＨ９〜１２の処理液
中で加熱処理することによって、鮮明な緑色を長期にわ
たって保持した海藻製品がそれである。（特願昭５８−
１２７８５８号参照）ところが、これらの製品のうち、
生海苔様製品のように海藻をアルカリ処理および水切り
処理したのみで製品とするものについては問題はないが
、佃煮のように長時間煮つめて製品とするものについて
は、加熱中に徐々に生ずる酸によりｐＨが低下して鮮や
かな緑色が得にくい傾向があり、その調整のために多量
のアルカリ剤を使用することは、アルカリ臭やアルカリ
の渋み等が生じて食品として好ましくないという問題が
ある。The present inventor has developed an unprecedented seaweed product that retains its green color indefinitely, and has succeeded in creating a new food product made from seaweed. That is, it is a seaweed product that retains its bright green color for a long period of time by heat-treating seaweed in a treatment solution with a pH of 9 to 12. (Special application 1982-
(Refer to No. 127858) However, among these products,
There is no problem with raw seaweed-like products that are made by simply treating seaweed with alkali and draining water, but with products that are made by boiling them for a long time, such as tsukudani, the acid that gradually forms during heating is a problem. This tends to lower the pH and make it difficult to obtain a bright green color, and using a large amount of alkaline agent to adjust the pH causes problems such as alkali odor and astringency, which are not desirable as food products.
そこでこの点について改善方法を検討した結果、卵白を
加えた処理液によって加熱処理することによって、品質
劣化を伴わないで海藻の緑色維持ができることを見出し
、本発明に到った。Therefore, as a result of investigating ways to improve this point, it was discovered that the green color of seaweed could be maintained without quality deterioration by heat treatment using a treatment solution containing egg white, leading to the present invention.
すなわち本発明は、卵白を加えた処理液中で海藻類を加
熱処理することによって、鮮やかな緑色を長期間保持し
た海藻製品を得る方法に関する。That is, the present invention relates to a method for obtaining a seaweed product that retains its bright green color for a long period of time by heat-treating seaweed in a treatment solution containing egg white.
なお卵白の種類によってはｐＨの上昇が不充分なことが
あり、その場合は必要に応じてアルカリ剤を加える。Note that depending on the type of egg white, the pH may not be raised sufficiently, in which case an alkaline agent may be added as necessary.
一般に割卵した卵白は、その鮮度等によって若干の違い
はあるが、ＰＨ８，２〜９．５程度のアルカリ性であり
、これを海藻類と加熱した場合、そのｐＨ緩衝性や加熱
中発生するＨ２Ｓの作用等によってクロロフィルの分解
が抑えられ、長期にわたり緑色が維持さｔＬ、シかも好
フレーバー性も保持されるものと思われる。In general, cracked egg whites are alkaline with a pH of about 8.2 to 9.5, although there are slight differences depending on their freshness, etc., and when heated with seaweed, the pH buffering properties and H2S generated during heating It is thought that the decomposition of chlorophyll is suppressed by the action of chlorophyll, the green color is maintained for a long period of time, and the good flavor properties are also maintained.
本発明で使用される卵白は、通常の生鮮卵より得られる
卵白のほか、冷凍、濃縮、粉末卵白も使用できる。ただ
し、濃縮、粉末卵白は、その製造工程で熱処理されてい
るためｐＨが中性付近のものが多く、このような場合は
アルカリ剤を添加してｐＨを９〜１２程度まで上げる必
要がある。アルカリ剤としては、食品に添加しても問題
のないＮａ２ＣＯ３、ＮａＯＨ等が用いられる。なお、
割卵して得た生鮮卵白を使用する場合でも、アルカリ臭
を生じない程度にアルカリ剤を添加して、卵白の使用量
を減少させることが可能である。As the egg white used in the present invention, in addition to the egg white obtained from normal fresh eggs, frozen, concentrated, and powdered egg whites can also be used. However, since concentrated and powdered egg whites are heat-treated during the manufacturing process, the pH is often around neutral, and in such cases, it is necessary to add an alkaline agent to raise the pH to about 9 to 12. As the alkaline agent, Na2CO3, NaOH, etc., which can be added to foods without causing any problems, are used. In addition,
Even when using fresh egg white obtained by breaking eggs, it is possible to reduce the amount of egg white used by adding an alkaline agent to an extent that does not produce an alkaline odor.
卵白およびアルカリ剤の使用量は、ＳＳを処理液中で加
熱する前のｐＨが、８．５〜１１．５．好ましくは９〜
１０５となるような蓋であり、先に発明したアルカリ剤
のみによる場合よりも若干像ｐＨに設定するのが望まし
い。しかも加熱後のｐＨは８．０ 〜１０．０ 、好ま
しくは８，５〜１０．０にすると良結果となる。The amounts of egg white and alkali agent used are such that the pH before heating the SS in the treatment solution is 8.5 to 11.5. Preferably 9~
105, and it is desirable to set the image pH slightly higher than in the case of using only the previously invented alkaline agent. Moreover, good results can be obtained if the pH after heating is 8.0 to 10.0, preferably 8.5 to 10.0.
次に試験例により本発明の詳細な説明する〇試験例
水道水５００ｒｎｌに卵白および／またはＮａ２ＣＯｓ
を加え、ＰＨ測測定た後これに乾燥青海苔を加えて一旦
沸騰させ、青海苔をよくほぐした。その上澄液を一部冷
却し、そのｐＨを測定して加熱後のｐＨとした。次に弱
火にして砂糖４０？および水あめ６ｆ加え、６０分間煮
つめて青海苔ジャム１００２を製造した。以上の操作を
下記の第１表に示す条件によってＡ−Ｈの各試験区につ
いて行なった。Next, the present invention will be explained in detail with reference to test examples.Test Example: Egg white and/or Na2COs added to 500 rnl of tap water.
After the pH was measured, dried green seaweed was added and boiled to loosen the green seaweed well. The supernatant was partially cooled, and its pH was measured to determine the pH after heating. Next, turn the heat to low and add 40% sugar. and 6 f of starch syrup were added and boiled for 60 minutes to produce green seaweed jam 1002. The above operations were performed for each test group A to H under the conditions shown in Table 1 below.
第１表
製造された海苔ジャムの色、香り、味は第１表の右欄に
示すとおりである。Table 1 The color, aroma, and taste of the produced seaweed jam are as shown in the right column of Table 1.
以上の試験の結果次のことが判明しｆｃ。As a result of the above tests, the following was found.
アルカリ塩のみで加熱処理した場合、試験区ＡおよびＢ
のようにアルカリ塩の添加量が少ないと製品の色が悪く
なるが、Ｃのように多弁−にアルカリ塩を使用すると、
緑色は呈してもアルカリ臭。When heat treated with alkali salt only, test areas A and B
If the amount of alkali salt added is small, as in C, the color of the product will deteriorate, but if a large amount of alkali salt is used, as in C,
Although it appears green, it has an alkaline odor.
渋みが問題になる。Bitterness becomes a problem.
一方卵白を使用した場合、加熱後のｐＨを８．５以上に
保てば、Ｗ−）（のように鮮やかな緑色の海藻製品が得
られ、しかも香味、味ともにすぐれている。On the other hand, when egg white is used, if the pH after heating is kept at 8.5 or higher, a bright green seaweed product like W-) can be obtained, and it has excellent flavor and taste.
次に本発明を実施例により説明する０
実施例１
水１ｔに冷凍卵白７５ ｆ 、 ＮａｚＣＯａ Ｏ，３
ｆ、生前ＩＲ苔１３０２を加え、沸騰させた後弱火にし
、砂糖２５１を加えて３０分間静かに煮つづけた０液量
が半分程度になった時、グルタミン酸ソーダ２．５Ｆ、
イノシン酸０．０５ｆ、かつをエキス２ｆ、塩１０２を
加え、さらに煮つめた。最後にみりん１０−９水あめ６
０ｔおよび白醤油８５コを加えて煮つめ、約５００２の
青海苔佃煮を製造した。原料の生前海苔を乾燥青海苔に
替えても同様のものが得られる。Next, the present invention will be explained with reference to examples.0 Example 1 1 t of water, 75 f frozen egg whites, NazCOa O,3
f. Add IR moss 1302 before birth, bring to a boil, lower the heat to low, add sugar 251 and continue to simmer gently for 30 minutes. When the 0 liquid volume is reduced to about half, sodium glutamate 2.5F,
0.05 f of inosinic acid, 2 f of bonito extract, and 102 g of salt were added, and the mixture was further boiled down. Finally, 10-9 mirin and 6 mizuame.
0t and 85 tons of white soy sauce were added and boiled down to produce about 5,002 green seaweed tsukudani. The same product can be obtained by replacing raw seaweed with dried green seaweed.
このようにして製造された青海苔佃煮は、従来の佃煮の
ように濃い白醤油やカラメルを使って黒く煮上げたもの
と異々す、低糖でしかも青海苔の香りや色をそのままい
かした自然食品である。The green seaweed tsukudani produced in this way is different from conventional tsukudani, which is boiled black using dark white soy sauce or caramel.It is a natural food that is low in sugar and still retains the aroma and color of green seaweed. be.
実施例２ 前記試験例のＥ−Ｈの条件で青海苔ジャムを製造した。Example 2 Green seaweed jam was produced under the conditions EH of the test example.
結果は第１表のとおりである。The results are shown in Table 1.
以上で明らかなように、本発明は加熱処理の際に卵白を
使用することによって、海藻類を長期にわたり鮮かな緑
色に維持することができ、しかも香味もより自然の状態
で保持することができる。As is clear from the above, by using egg white during heat treatment, the present invention can maintain the bright green color of seaweed for a long period of time, and also maintain the flavor in a more natural state. .
本発明では、このような効果によって海藻類から緑色の
鮮かな種々の自然食品を得ることができる。In the present invention, various bright green natural foods can be obtained from seaweed due to such effects.
例えば佃煮も、従来のように黒く煮上げたものでなく、
原料海藻の緑色をそのまま保持したものとなり、また海
苔ジャムのように、従来海苔製品として全く作られたこ
とのなかった製品も製造することができる。そのほか、
トースト用の海苔ペースト等、色合いの美しさを生かし
、かつ健康に適した種々の食品の製品化が可能である。For example, tsukudani is not boiled black like in the past.
It retains the green color of the raw material seaweed, and it is also possible to produce products that have never been made from seaweed, such as seaweed jam. others,
It is possible to commercialize various foods that take advantage of the beauty of color and are suitable for health, such as seaweed paste for toast.
Claims (1)
リ剤を加えた処理液中で加熱処理することを特徴とする
長期間にわたって緑色を保持した海藻製品の製造方法。 （２）海藻類が青海苔である特許請求の範囲第１項記載
の海藻製品の製造方法。 （８１卵白が生鮮卵白である特許請求の範囲第１項記載
の海藻製品の製造方法。 （４） 卵白が冷凍卵白９濃縮卵白または粉末卵白であ
る特許請求の範囲第１項記載の海藻製品の製造方法。 （５）加熱処理前のｐＨが８．５〜１１．５であり、加
熱処理後のｐＨが８．０〜１０．０である特許請求の範
囲第１項記載の海藻製品の製造方法。[Claims] (1) A method for producing a seaweed product that retains its green color for a long period of time, which comprises heat-treating seaweed in a treatment solution containing egg white and, if necessary, an alkaline agent. . (2) The method for producing a seaweed product according to claim 1, wherein the seaweed is green seaweed. (81) A method for producing a seaweed product according to claim 1, in which the egg white is a fresh egg white. (4) A method for producing a seaweed product according to claim 1, in which the egg white is a frozen egg white, 9 a concentrated egg white, or a powdered egg white. Production method. (5) Production of a seaweed product according to claim 1, which has a pH of 8.5 to 11.5 before heat treatment and a pH of 8.0 to 10.0 after heat treatment. Method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58171247A JPS6062964A (en) | 1983-09-19 | 1983-09-19 | Making of sea weed keeping green color |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58171247A JPS6062964A (en) | 1983-09-19 | 1983-09-19 | Making of sea weed keeping green color |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6062964A true JPS6062964A (en) | 1985-04-11 |
| JPS6331183B2 JPS6331183B2 (en) | 1988-06-22 |
Family
ID=15919774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58171247A Granted JPS6062964A (en) | 1983-09-19 | 1983-09-19 | Making of sea weed keeping green color |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6062964A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102086288B1 (en) * | 2019-06-05 | 2020-03-06 | 김영호 | Egg-coated nuts powder and method for making the same |
-
1983
- 1983-09-19 JP JP58171247A patent/JPS6062964A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102086288B1 (en) * | 2019-06-05 | 2020-03-06 | 김영호 | Egg-coated nuts powder and method for making the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6331183B2 (en) | 1988-06-22 |
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