Method for processing caulerpa lentillifera

Abstract

To provide a processing method of caulerpa lentillifera which has popping sensation and contains a jelly-like food product inside.SOLUTION: Fresh caulerpa lentillifera is soaked in hot water to turn a color of caulerpa lentillifera into pastel green, and then the colored caulerpa lentillifera is dehydrated by sugaring etc. The dehydrated caulerpa lentillifera is divided into small portions, wrapped in absorbent paper, put in a vacuum pack bag, is vacuumed with a pump, is dehydrated using a pressure absorption dehydration method and is individually vacuum-stored. The caulerpa lentillifera which is shrunk due to dehydration is added in a high-temperature solution in which powder being jelly-like food product such as agar powder is dissolved. The solution is introduced inside the caulerpa lentillifera to swell caulerpa lentillifera with this addition, and the swollen caulerpa lentillifera is rapidly cooled to make the inside of the caulerpa lentillifera into jelly.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for processing green algae called sea grapes, which grow naturally in subtropical regions such as the Ryukyu Islands, and the processing method. [Background technology]

[0002] Sea grapes are a type of green algae of the family Celastraceae that have small grape-like protrusions, have a crunchy texture, and there is prior art related to their long-term storage.

[0003] In Patent Document 1, live sea grapes are harvested, and the cut surface is left to cure in a tank filled with seawater for a week, after which the water is drained and then the sea grapes are soaked in alum. The guideline states that the sea grapes are immersed in a 3.4% sodium chloride brine (80°C) containing 30 mM potassium aluminum sulfate for 30 seconds for heat treatment, and then immediately cooled in room temperature tap water. The cooled sea grapes are then immersed in a preservation soaking solution made by adjusting the pH of the 3.4% sodium chloride brine to 7.8 with sodium bicarbonate.

[0004] Patent Document 2 describes a method in which fresh sea grapes are soaked in highly concentrated brine with a salt concentration of 25% to undergo osmotic dehydration, and then the soaking liquid is removed and the sea grapes are dried.Then, a container containing finely grained refined salt is prepared, the osmotic dehydrated dried sea grapes are placed in, and the refined salt is applied and sprinkled over the sea grapes to further remove moisture.

[0005] Patent Document 3 discloses that fresh sea grapes are placed in brine with a salt concentration of 3.5% by weight or more, heated to a temperature of 60°C or higher, and the seawater is removed from the grapes to allow them to wilt. The wilted sea grapes are then removed and preserved. For preservation, the shriveled sea grapes are placed in a mold of any shape to form a block, which is then frozen, dried, or salted. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-200228 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-119865 [Patent Document 3] WO2010 / 134149 publication DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0007] Patent Document 1 states that the popping sensation of sea grapes can be maintained. However, the popping sensation is maintained only immediately after production, and then the popping sensation quickly disappears. Furthermore, although alum is recognized as a food additive, using large amounts of it results in a bitter taste.

[0008] According to the method of Patent Document 2, it is possible to dry sea grapes without destroying their cells, as compared to sun drying, but the popping sensation of fresh sea grapes is lost.

[0009] In Patent Document 3, stored sea grapes are placed in a cup filled with tap water or the like, and the water penetrates into the sea grapes, restoring them to their original state. However, they cannot be restored to their fresh state, and the popping sensation is only restored to a certain extent. [Means for solving the problem]

[0010] In order to solve the above problems, the method of processing sea grapes according to the present invention involves dipping fresh sea grapes in boiling water for an instant to turn the color of the sea grapes pastel green, dehydrating the colored sea grapes with the osmotic pressure of salt or the like, immersing the dehydrated sea grapes in a solution at a temperature not exceeding 70°C, which is higher than the solidification temperature of jelly or the like containing dissolved powder to make a jelly-like food, allowing the sea grapes to absorb the solution and swell, and then rapidly cooling the swollen sea grapes to turn the inside of the sea grapes into a jelly-like state.

[0011] Alternatively, fresh sea grapes can be dehydrated using the osmotic pressure of salt or the like, and the sea grapes that have shrunk due to the dehydration can be removed. The salt water on the skin can be removed using absorbent paper, and an appropriate amount can be measured and divided into small portions. The portions can then be placed on absorbent paper at intervals, and another piece of absorbent paper can be placed on top, placed in a vacuum pack bag, and closed. A vacuum can then be created using a pump, and the sea grapes can be subjected to a pressure dehydration process. The dehydrated sea grapes are removed after about 1 to 2 hours, individually vacuum-packed, and stored. The stored dehydrated sea grapes are removed and placed in a solution at a temperature of 70°C or lower, which is higher than the temperature at which jelly or other jelly-like food powder dissolves and solidifies, to absorb the solution into the sea grapes and cause them to swell. The swollen sea grapes are then rapidly cooled to turn the inside of the sea grapes into a jelly-like state.

[0012] The dehydration method for the colored sea grapes can be sugar-preserving, salt-preserving, or soaking in highly concentrated salt water. The powder used to make the jelly-like food can be agar, gelatin, bracken starch, or the like. [Effects of the Invention]

[0013] According to the present invention, when reconstituted in water or hot water, the sea grapes have a quality close to that of fresh sea grapes without excessive salt content, and when further treated with boiling water, the appetizing pastel green color of the sea grapes can be maintained. A jelly food product that can be flavored with various flavors can be held inside, and the bubble-like texture and shape of the fresh sea grapes can be maintained. [Brief explanation of the drawings]

[0014] [Figure 1] A block diagram illustrating the steps of the sea grape processing method according to the present invention. [Figure 2] (a) and (b) are diagrams showing an example of dehydration. [Figure 3] (a) to (c) are diagrams showing the swelling process. DETAILED DESCRIPTION OF THE INVENTION

[0015] An embodiment of the present invention will be described below with reference to the drawings. First, prepare fresh sea grapes and dip them in boiling water for a short time, as shown in Figure 1. The temperature of the boiling water should be 70°C or higher. This process turns the raw sea grapes pastel green, a color that remains unchanged through subsequent processing.

[0016] Next, the sea grapes, which have turned pastel green, are soaked in a container of highly concentrated salt water for dehydration. The dehydration method is optional, but possible methods include covering the sea grapes in sugar or salt to remove the moisture from inside, or soaking them in highly concentrated salt water (much higher than 3.5% by weight). Since dehydration using sugar or other methods also sterilizes the grapes, they can be stored before moving on to the next process.

[0017] The order of the hot water treatment and dehydration treatment may be such that the hot water treatment is carried out after the dehydration step, as shown on the left side of FIG.

[0018] The dehydration method involves, for example, soaking the sea grapes in a high concentration (for example, 35.8% saturated concentration) and dehydrating them through osmotic pressure. This state is shown in Figure 2(a). After this, the sea grapes that have been dehydrated through osmotic pressure are sandwiched between paper towels or similar and placed in a vacuum pack, which is then vacuumed to further dehydrate them. This state is shown in Figure 2(b).

[0019] The dehydrated sea grapes obtained in this way are immersed in a solution containing powders that are the bases for agar, gelatin, and jelly-like foods such as bracken starch powder. The temperature of the solution should be 40°C or higher.

[0020] Figure 3(a) shows the state of dried sea grapes immediately after immersion in the solution, (b) shows the state after 1 minute, and (c) shows the state after 2 minutes.

[0021] The swollen sea grapes obtained as described above are washed with hot water at or above the solidifying temperature (agar solidifies at 40°C or below) and then rapidly cooled with cold water, etc. This hot water washing process removes the adhesive matter adhering to the surface of the swollen sea grapes, and the cold water treatment solidifies the solution that has permeated the swollen sea grapes, yielding sea grapes containing the jelly-like food. [Industrial Applicability]

[0022] The fresh sea grapes used in the sea grape processing method of the present invention may be either cultivated or naturally grown.

Claims

1. The sea grape processing method is characterized by instantaneously dipping fresh sea grapes in hot water to turn the color of the sea grapes pastel green, then dehydrating the sea grapes, then putting the sea grapes shrunk by dehydration into a solution containing a powder to be a jelly-like food dissolved therein at a temperature higher than the temperature range at which the sea grapes solidify into a jelly-like form, to take the solution into the sea grapes and swell the sea grapes, and then rapidly cooling the swollen sea grapes to make the inside of the sea grapes jelly-like.

2. The sea grape processing method comprises the steps of: placing fresh sea grapes in a container of highly concentrated salt water for dehydration; removing the salt water on the skin of the sea grapes taken out from the salt water container; wrapping the sea grapes in absorbent paper; placing the sea grapes in a vacuum pack bag for vacuum dehydration; then putting the sea grapes shrunk by dehydration into a solution containing a powder for forming a jelly-like food dissolved therein at a temperature higher than the temperature range at which the sea grapes solidify into a jelly-like state; taking the solution into the sea grapes to swell the sea grapes; and then rapidly cooling the swollen sea grapes to make the inside of the sea grapes into a jelly-like state.

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