JPS6283874A - 'wakame' (a kind of sea weed) drink - Google Patents

Abstract

PURPOSE:Root stems of 'WAKAME' sea weed are used as a starting material to obtain a 'WAKAME' drink which has better smell and taste than conventional sea weed drink and a suitable viscosity. CONSTITUTION:The drink is obtained by cutting or grinding root stems of 'WAKAME' into fine strips or powder and combining the strips or powder with a variety of flavors. For example, the root stems are directly, or after roughly cutting, soaked in water or hot water, when needed. Then, the stems are cut into fine strips or ground. The fine strips or ground product are combined with a suitable amount of water or dipped into the soaking water to obtain an aqueous solution of a suitable viscosity. Then, the solution is left standing as it is, or boiled for a certain period. The resultant solution is combined with a variety of seasonings and flavors such as sodium glutamate, vinegar, lactic acid and sweetenings.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to a beverage made from processed wakame seaweed.

<Conventional technology> Seaweed such as wakame contains calcium, potassium, sodium,
Inorganic substances such as iodine and vitamin A%B.

It is a food that is highly nutritious and healthy as it contains vitamins such as.

Traditionally, raw wakame is used as an appetizer for sashimi or as sanbaizu vinegar, while dried wakame is rehydrated and used in vinegar miso dressing, soup stock, etc. In addition, due to the recent health food boom, health drinks are being made from seaweed such as shishi and wakame (Japanese Patent Laid-Open No. 57-68765). However, beverages made from wakame and other seaweeds have the drawbacks of poor taste and flavor and lack of viscosity.

<Objective of the invention> It is an object of the invention to obtain a seaweed beverage that has a good taste and flavor not found in conventional seaweed beverages and also has an appropriate viscosity.

<Means for Solving the Problems> As a result of extensive research in order to solve the above problems, the present inventors have completed the present invention by using the root stem of wakame as the main raw material.

This beverage is clearly superior in taste and flavor to conventional seaweed beverages produced using other seaweeds, other parts of wakame, or whole wakame as raw materials, and has an appropriate viscosity.

The present invention will be explained in detail below.

The main raw material is the original stem of wakame. The stem may be collected fresh, dried, frozen, chilled, salted, etc. It is preferable to use the original stem alone as a raw material, but other parts other than the original stem (bud stock, core, leaves) and/or other seaweeds (kelp, hijiki, seaweed) may also be used in combination. good. The raw materials are shredded and/or caught to make yeast or liquid, but the conditions for shredding and catching,
As for the method, conventional methods may be followed and there are no particular limitations.

Specifically, the raw material is used as it is or is roughly cut (2 to 3 cWL in diameter) depending on the convenience of subsequent operations, and the raw material is immersed in water or hot water as necessary. Immersion is at 50℃~
It is sufficient to perform the treatment in 60°C water or warm water for 5 to 10 minutes. After this, the raw material is shredded or ground.

By adding an appropriate amount of water to the shredded or caught material or returning it to the original immersion water, an aqueous solution having an appropriate viscosity can be obtained. The amount of water added varies depending on the viscosity of the intended beverage and the types and amounts of other components used together, but generally it may be about 4 to 10 times the solid content of raw wakame seaweed [7]. Furthermore, in the case of concentrated beverages, it goes without saying that the amount of water added may be smaller than the above. Further, the water may be water itself, vegetable juice, fruit juice, or the like.

Leave this solution as it is for a certain period of time, preferably 2 to 5 hours.
By leaving it to stand or boiling it for an appropriate period of time, it is possible to obtain a beverage that has the desired taste and flavor and has an appropriate viscosity.

After this step, the insoluble residue may be removed by an operation such as filtration, or it may be provided as a beverage containing the insoluble residue as is.

To this solution, if necessary, flavor seasonings such as sodium glutamate, sodium inosinate, sodium guccinylate, vinegar, lactic acid, sweeteners, fragrances, spices, and other natural or synthetic auxiliary raw materials are added as appropriate. There are no restrictions on the timing or method of adding these auxiliary materials, but
It is preferable to add the raw material after it has been shredded or rubbed. Furthermore, when aspartame is added as all or a part of the sweetener to the beverage, the fishy odor characteristic of seaweed is alleviated, and a seaweed beverage with a taste and flavor that is easy to drink can be obtained. In this case, the amount of aspartame added is preferably about 0.02 to 0.06 f/dl when used alone as a sweetener.

Furthermore, by using alcohols such as wine, Japanese sake, Ajicho Shochu, liqueur, and brandy as part of the auxiliary raw materials, the taste, flavor, and preservability are improved. Moreover, the prepared beverage can be used even if it is dried and powdered.

<Effects of the Invention> The beverage according to the present invention is a seaweed beverage that uses the original stem of wakame as the main ingredient and makes use of a completely new natural taste that has never existed before.
By using the original stem of wakame as a raw material, a seaweed beverage can be obtained which has an excellent, unprecedented taste and flavor, and has an appropriate viscosity.

This drink is a healthy drink that is rich in inorganic substances such as potassium, sodium, and calcium derived from the raw materials, and vitamins such as vitamins A and C. It is also shelf-stable due to heat treatment during the manufacturing process. It can be provided as a highly flavored beverage.

, <Example 1> 1oooy of dried wakame stem was used as a raw material, and it was immersed in warm water for 20 minutes. Then it was shredded with a mixer. 51 water was added to this shredded material, and the mixture was heated and boiled. After 10 minutes, heating was stopped and the mixture was left to cool for a while. Then, this solution was passed through the mouth using a mouth cloth to remove the residue.

Add 50% sodium glutamate to this solution. , sodium inosinate 5), 50ml of 25% alcoholic shochu,
130 mA' of vinegar with an acidity of 4.2% and 15 d of 50% lactic acid were added and stirred to prepare a wakame root stem drink. In order to compare with this wakame root stem drink, each wakame drink was prepared using the same method as above using wakame leaves, cores, buds, and whole wakame (abbreviated as "whols") as raw materials.

Sensory evaluation of the above-mentioned seaweed beverage was conducted by 10 trained people/Mother Nel. The results are shown in Table 1.

Table 1 Sensory test results (Notes) 1) O: Good taste and flavor 2) ○: Appropriate viscosity Δ: Average taste and flavor Δ: Slightly lacking in viscosity ×: Taste and flavor Poor: Insufficient viscosity As is clear from the results, the beverage prepared from wakame stems had good taste and flavor, and had an appropriate viscosity.

〈Example 2〉 As raw materials ■ 500 pieces of raw wakame stem and 50 pieces of Jusei kelp
0? , ■Raw seaweed leaves 5 oop + raw kelp 500? ,■
Raw wakame core 500iP + raw condensation 500? After collecting these, water 51 was added and the same operation as in Example 1 was carried out to produce three types of seaweed drinks. Sensory evaluations were conducted by 10 people who had been trained to use these beverages.

Table 2 Sensory evaluation results (note) 1) Q...Good taste and flavor 2) O... Appropriate viscosity Δ... Appropriate taste and flavor Δ... Slightly lacking in viscosity ×... Taste and flavor Defective ×...Insufficient viscosity Table 2
As shown in the results, it was clear that the beverages containing wakame stems as raw materials had good taste and flavor, and had an appropriate viscosity.

<Example 3> Aspartame (Aji no Cumulative C strain>H-4 Le Sweet 1/ 60) Or sugar was added and dissolved.

Sensory evaluation regarding the taste and flavor of the two types of samples obtained was conducted by 10 well-trained taste buds. The results are shown in Table 3. Aspartame-containing samples have higher palatability in taste and flavor than sugar-containing products.

Table 3 Score: 5 points for taste and flavor, 1 for overall score
Average value evaluated on a scale of 00 points.

Claims (1)

[Claims] 1. A seaweed beverage characterized by using shredded or ground stems of seaweed. 2. A method for producing a seaweed beverage, which involves shredding or grinding the stem of seaweed and adding various flavor seasonings to it.