Manufacturing method of dried sargassum fusiforme

A manufacturing method and technology of Hijiki, applied in food preparation, food science, food preservation, etc., can solve the problems of different flavors and flavors

Active Publication Date: 2006-01-25
NISSHIN SEIFUN GRP INC +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the texture of the dried hijiki obtained by this method is not changed compared w

Method used

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Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0041] Wash 750 kg of domestic brown seaweed dried in the shade, steam for 3 hours at 100°C and 1 atmosphere of steam, and then steam for 10 hours. Collect the eluate produced in the cooking and steaming process, cool to room temperature after boiling the eluate, and prepare 700 liters of immersion liquid generated by brown seaweed decoction.

Embodiment 1～2

[0043] Wash 500 kg of shade-dried hijiki from Ise and soak in a 2,500-liter water tank for 15 minutes. Then move the hijiki into a large 18,000-liter tank for steaming, and steam for 90 minutes at 100°C and 1 atmosphere of steam. Stop introducing steam into the cooking pot, and steam for another 90 minutes. Then move the steamed Hijiki into a dry hot air dryer, and dry it once at 105°C for 30 minutes. It is 50 centimeters, the depth is in the cylindrical metal cage of 35 centimetres, moves into the 200 liters of water tanks that are filled with the soaking liquid in the manufacture example 1 again, soaks 1 minute (embodiment 1) or 5 minutes (Example 2). Move the soaked hijiki into a dry hot air dryer, and perform secondary drying at 105° C. for 30 minutes to prepare dried hijiki.

manufacture example 2

[0054] Wash 900 kg of domestic hijiki dried in the shade, steam for 3 hours at 100°C and 1 atmosphere of steam, and then steam for 10 hours. Collect the stripping solution produced in the cooking and steaming process, cool to room temperature after boiling the stripping solution, and prepare 100 liters of soaking solution generated by hijiki decoction.

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PUM

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Abstract

The present invention provides a method for producing dry Hijiki (a kind of edible brown algae) having excellent palate feeling/flavor inherent in Hijiki. The method for producing dry Hijiki comprises the following processes: (a) a process of soaking raw Hijiki or dried Hijiki into water; (b) a process of cooking the soaked Hijiki followed by steaming the cooked Hijiki; (c) a process of primarily drying the steamed Hijiki; (d) a process of soaking the dried Hijiki into soaking liquid comprising seaweed stock; and (e) a process of secondarily drying the soaked Hijiki.

Description

technical field [0001] The present invention relates to a method for producing dried hijiki which maintains the original flavor of hijiki and has excellent taste and flavor. Background technique [0002] Hijiki, like kelp and wakame, has been a type of edible seaweed since ancient times. It is a food ingredient rich in dietary fiber, minerals, and various vitamins. [0003] Most of these hijiki are distributed as dried hijiki, and are usually collected and dried in the sun (dried in the shade), soaked in water (water reabsorption), steamed, steamed, and dried. [0004] However, in the process of water reabsorption, cooking and steaming, the cells and internal structure of hijiki are destroyed, and the flavor components and various nutrients are dissolved out. When eating after preparation, not only the nutrients are lost , and the original taste and flavor of hijiki are gone. Therefore, the food using this dried hijiki has the problems of lack of mouthfeel and flavor, and ...

Claims

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Application Information

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IPC IPC(8): A23L3/40A23L1/212A23L1/337A23L17/60A23L19/00
CPCA23L5/20A23L17/60
Inventor 前田龙郎山田昌治北村传裕北村裕司
Owner NISSHIN SEIFUN GRP INC
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