To provide a plant food and a method for producing the same.

Abstract

To provide Gelidium amansii food deliciously eatable with the taste and flavor of the food without requiring a filtration process when producing the Gelidium amansii food using dried Gelidium amansii or the like, and to provide a method for producing the Gelidium amansii food.SOLUTION: The method for producing the sea tangle food comprises mixing sea tangle, fruits, vegetables and seaweeds to prepare a sea tangle food composition, heating the composition at 25-89°C, stirring the composition at low, medium or high speed to prepare a high-temperature sea tangle food aqueous solution, and cooling the solution at a temperature of 1-30°C without filtration.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a smooth and pleasant-tasting agar-based food, such as a side dish or dessert, which uses dried agar-based food. [Background technology]

[0002] Tokoroten and the like have been provided as foods made from agarwood, which are boiled, dissolved, filtered, cooled and solidified (see Patent Documents 1 and 2). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2016-146769 [Patent Document 2] Patent Publication No. 2012-228204 Summary of the Invention [Problem to be solved by the invention]

[0004] The object of the present invention is to make Amakusa food without filtering so that it has a pleasant texture, taste and aroma and can be eaten deliciously. [Means for solving the problem]

[0005] In order to solve the above-mentioned problems, the present invention provides a tangusa food obtained by heating, mixing and stirring dried tangusa, food, water and food additives, and a method for producing the same.

[0006] Amakusa food can be produced by a manufacturing method comprising the steps of: a first step in which dried agakusa, a food consisting of at least one of fruits, vegetables, and seaweed, is mixed with water and a food additive such as vinegar, and the mixture is stirred while being simmered at a temperature of 25°C to 98°C to produce an agakusa food-constituting aqueous solution; a second step in which the high-temperature agakusa food-constituting aqueous solution produced in the first step is cooled and poured into a mold; a third step in which the agakusa food-constituting aqueous solution poured into the mold in the second step is cooled; and a fourth step in which the agakusa food-constituting aqueous solution cooled in the third step is removed from the mold.

[0007] When using dried amagusa, rinse it with water if it is dirty. Chop the washed amagusa from the dried amagusa into pieces about 3-15 mm to prevent any solid residue from remaining.

[0008] The fruits are those from which the seeds have been removed and which include the skin, and examples thereof include grapes, strawberries, persimmons, apples, mangoes, mandarins, kiwis, tachibana, oranges, blueberries, lemons, raisins, pineapples, and papayas.Furthermore, edible fruits can be used as gummies and candies.Various fruits can also be mixed.

[0009] Examples of vegetables include broccoli, kale, pumpkin, sweet potato, carrot, radish, turnip, cucumber, eggplant, cucumber, Chinese cabbage, cabbage, onion, burdock, tomato, paprika, kidney bean, cauliflower, asparagus, corn, mugwort, mulukhiyah, young barley leaves, spinach, bitter melon, watermelon, and green pepper. Various vegetables can also be mixed.

[0010] Examples of seaweed include sea lettuce, green laver, kelp, wakame seaweed, hijiki seaweed, mozuku seaweed, and Eisenia bicolor. Various types of seaweed can also be mixed.

[0011] It is also possible to create a mixture of fruits, vegetables, and seaweed to create a multicolored amusa food by combining various types of amusa food made from ingredients of different colors. [Effects of the Invention]

[0012] The agarwood food of the present invention is prepared by preparing the agarwood food from an aqueous solution of the agarwood food without filtering it, and is a new agarwood food that is delicious in taste, aroma and texture and has nutritious effects.

Claims

[Claim 1] In the case of agar food, dried agar, food consisting of at least one of fruit, vegetable and seaweed, water, and The method for producing an Amakusa food is characterized by comprising the steps of: a first step of mixing food additives such as vinegar, and stewing the mixture at 25°C to 98°C while repeatedly stirring at low, medium, and high speeds at 40 to 26,000 rpm to break down and dissolve the solids, thereby obtaining a high-temperature Amakusa food constituent aqueous solution; a second step of cooling the high-temperature Amakusa food constituent aqueous solution produced in the first step and pouring it into a molding container; a third step of cooling the molding container containing the Amakusa food constituent aqueous solution at a temperature of 1 to 30°C; and a fourth step of removing the Amakusa food constituents solidified in the molding container by cooling in the third step, and using them as an Amakusa food.