Method for producing processed seaweed product

Abstract

To provide a method for producing a seaweed processed product excellent in light palate feeling and hardly remaining in the mouth.SOLUTION: A method for producing a processed seaweed product includes the following steps A and B: Step A of heating and mixing seaweed and a saccharide to obtain a mixture {for example, a mixture containing moisture [for example, a mixture having a predetermined moisture content (for example, 25.0 to 95.0% by mass)]}, wherein the ratio of the seaweed and the saccharide at the time of mixing is such that the solid content of the saccharide is 13.0 to 190.0 parts by mass with respect to 100.0 parts by mass of the solid content of the seaweed step B of adding a saccharide and / or a dietary fiber to the mixture obtained in step A at a ratio of 3.0 parts by mass or more as a solid content with respect to 100.0 parts by mass of the solid content of the seaweed, and mixing at a product temperature of 65 °C or lower SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a seaweed processed product. [Background technology]

[0002] Seaweed such as wakame seaweed and konbu seaweed are familiar ingredients to the Japanese people, used in a wide variety of processed foods such as miso soup, vinegared dishes, salads, udon noodles, soba noodles, and tsukudani (food boiled in soy sauce). They are often dried and distributed to improve shelf life. However, dried seaweed tends to have a hard texture and remain in the mouth when eaten as is, so it is generally rehydrated before being used in processed foods. Therefore, as consumer preferences continue to diversify, there is a demand for technology to develop seaweed processed products that have a good texture even in a dried state, so that they can be used in a wide variety of processed foods.

[0003] As a technology related to the production of seaweed processed products, a method for producing food ingredients for furikake (seasoning topping) and ochazuke (rice with tea) using dried seaweed (Patent Document 1) has been disclosed, which uses dried seaweed, hijiki and mekabu, as ingredients, and is characterized by a combination of the following steps: a pre-treatment step of adjusting the salt and moisture content of these ingredients; a seasoning step of soaking the pre-treated ingredients in a seasoning liquid; a drying step of drying the ingredients soaked in the seasoning liquid; a swelling step of heating and pressurizing the ingredients that have gone through the drying step and then instantaneously reducing the pressure to cause the ingredients to swell; a seasoning step of soaking the ingredients that have been instantaneously reduced the pressure in a seasoning liquid; and a drying step of drying the soaked ingredients.

[0004] However, this technology has problems in practicality due to the complicated manufacturing process, and the texture of the resulting seaweed processed products is not necessarily satisfactory. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-161244 Summary of the Invention [Problem to be solved by the invention]

[0006] To provide a method for producing a seaweed processed product which has an excellent light texture and is less likely to remain in the mouth. [Means for solving the problem]

[0007] As a result of intensive research into the above-mentioned problems, the inventors have found that the above-mentioned problems can be solved by a method of heating and mixing seaweed and carbohydrates in a predetermined ratio to produce a mixture [for example, a mixture containing water (for example, a mixture having a predetermined water content)], and then further mixing seaweed with carbohydrates and / or dietary fiber in a predetermined ratio under predetermined temperature conditions (further, a method which includes a mixing and drying step), and have developed the present invention based on this finding.

[0008] That is, the present invention includes the following configurations. [1] A method for manufacturing seaweed processed products, comprising the following steps A and B. Step A: A step of heating and mixing seaweed and carbohydrates to obtain a mixture {particularly a mixture containing water [for example, a mixture having a predetermined water content (for example, 25.0 to 95.0 mass%, 30.0 to 95.0 mass%)}, in which the ratio of seaweed to carbohydrates during mixing is 100.0 parts by mass of seaweed solids to 13.0 to 190.0 parts by mass of carbohydrate solids. Step B: Adding carbohydrates and / or dietary fiber to the mixture obtained in step A in a ratio of 3.0 parts by mass or more as solid content per 100.0 parts by mass of seaweed solid content, and mixing at a product temperature of 65°C or less. [2] The method according to [1], wherein in step A, a mixture having a water content of 25.0 to 95.0 mass % is obtained. [3] The method according to [1] or [2], further comprising the following step C: Step C: A step of drying the mixture obtained through step B (the mixture obtained in step B) [Effects of the Invention]

[0009] According to the method for producing a seaweed processed product of the present invention, it is possible to produce a seaweed processed product that has an excellent light texture and does not remain in the mouth. In this specification, a light texture refers to, for example, a crispy or crunchy texture that easily crumbles into small pieces in the mouth when chewed, resulting in a texture that does not remain in the mouth and is easy to swallow. In this specification, a hard texture refers to, for example, a texture that does not easily crumble in the mouth even when chewed, resulting in a texture that is not easy to swallow, resulting in a texture that tends to remain in the mouth and is difficult to swallow. DETAILED DESCRIPTION OF THE INVENTION

[0010] The method for producing seaweed processed products of the present invention is characterized by including a step (Step A) in which seaweed and carbohydrates are heated and mixed to obtain a mixture {a mixture containing moisture [for example, a mixture having a predetermined moisture content (for example, 25.0 to 95.0 mass%, 30.0 to 95.0 mass%)}, in which the ratio of seaweed to carbohydrates during mixing is 100.0 mass parts of seaweed solids to 13.0 to 190.0 mass parts of carbohydrate solids.

[0011] The type of seaweed used in step A is not particularly limited, and examples thereof include brown algae, green algae, and red algae. Examples of brown algae include wakame (Undaria pinnatifida), hirome (Hirome), and aowakame (Aowakame), kombu (Laminaria japonica), kombu (Laminaria nigra), hijiki (Hijiki), and the like. Examples of green algae include Ulva pertusa (Ulva punctata), Hitoegusa (Hitachi coral), Enteromorpha spp. (Sujiaonori), Usubaonoori (Laminaria umbellata), Boaoanoori (Laminaria arborescens), Miru (Miller spp.), and Iwazuta (Iwazuta). Examples of red algae include Gracilaria gracilaria (Gracilaria gracilaria), Tosakanori (Porphyra spp.), Suginori (Acer spp.), Porphyra spp. (Susabinori), Gelidium globulus (Gardener's seaweed), Funori (Funori), Hornwort (Eucheuma eucheuma), and Styrax globulus (Stilia japonica). Among these, brown algae are preferred, wakame and kombu are more preferred, and wakame is even more preferred. The seaweed may be used alone or in any combination of two or more types.

[0012] The part of the seaweed used in step A is not particularly limited, and in the case of wakame, for example, examples include leaves, stems, and buds, with leaves being preferred. The form of the seaweed is also not particularly limited, and examples include raw seaweed (raw seaweed) and raw seaweed that has been processed by boiling, refrigeration, freezing, salting, drying, cutting, etc. Examples of processed seaweed include salted wakame, boiled salted wakame, boiled salted dried wakame, cut products of boiled salted wakame or boiled salted dried wakame, salted kelp, boiled salted kelp, boiled salted dried kelp, cut products of boiled salted kelp or boiled salted dried kelp. Seaweed that has been processed in this way can also be used by further rehydrating it and then desalting it.

[0013] The size of the seaweed is not particularly limited, but in order to ensure homogeneous mixing with the carbohydrates, the average length of the longest part of one piece of seaweed is preferably 0.1 to 15.0 cm, more preferably 0.2 to 10.0 cm, and even more preferably 0.3 to 5.0 cm. The shape of the seaweed is not particularly limited, and may be, for example, polygonal, irregular, etc. The water content of the seaweed varies depending on the form of the seaweed and is not particularly limited, but is usually 0.5 to 95.0 mass%. For example, in the case of dried seaweed, it is preferably 0.5 to 15.0 mass% and more preferably 1.0 to 10.0 mass%.

[0014] The carbohydrates used in step A and step B described below are not particularly limited, and examples thereof include sugars, starch, starch hydrolysates, and sugar alcohols (sugar alcohols). Examples of the sugars include monosaccharides such as glucose, fructose, galactose, and mannose, and disaccharides such as lactose, sucrose, maltose, lactulose, and trehalose. Examples of the starches include potato starch, sweet potato starch, corn starch, wheat starch, rice starch, and tapioca starch, as well as processed starches obtained by subjecting these starches to acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, cross-linking treatment, heat treatment, gelatinization treatment, pulverization treatment, and enzyme treatment. The starch hydrolysates refer to products obtained by decomposing starch with acids, enzymes, or the like, and examples thereof include oligosaccharides, dextrin, starch syrup, and powdered sugar. Examples of the sugar alcohol (sugar alcohols) include sorbitol, mannitol, xylitol, erythritol, maltitol, lactitol, reduced starch syrup, etc. The form of the carbohydrate is not particularly limited, and it may be in the form of powder (solid), liquid, paste, etc. Only one type of carbohydrate may be used, or two or more types may be used in any combination.

[0015] Among the above-mentioned carbohydrates, the carbohydrates used in step A are preferably sugars and sugar alcohols (sugar alcohols), more preferably disaccharides, even more preferably lactose and trehalose, and most preferably lactose. Sorbitol is more preferred as the sugar alcohol (sugar alcohols).

[0016] In step A, in addition to the seaweed and carbohydrates, optional ingredients can also be used to the extent that they do not impair the effects of the present invention. Examples of optional ingredients include seasonings such as salt, soy sauce, extracts, protein hydrolysates, sodium glutamate, and nucleic acids, as well as water.

[0017] The method for heating and mixing the seaweed and carbohydrates in step A is not particularly limited as long as the carbohydrates are mixed homogeneously throughout the seaweed, and examples thereof include a method in which the seaweed, carbohydrates, and optional ingredients are placed in a mixing device such as a kneader and mixed while heating. When heating and mixing the seaweed and carbohydrates, they may be heated and mixed under pressure or vacuum.

[0018] In step A, "heat mixing" refers to mixing while maintaining a heated state, and the heating temperature is not particularly limited. For example, it is preferable to heat and mix the product to a temperature of preferably 40 to 100°C, more preferably 50 to 100°C, and even more preferably 60 to 100°C. The mixing time is not particularly limited. For example, it is preferably 1 to 60 minutes, more preferably 1 to 40 minutes, even more preferably 1 to 30 minutes, and most preferably 3 to 20 minutes. The mixing conditions are not particularly limited. For example, when using a mixing device such as a kneader, mixing is preferably carried out at 5 to 100 rpm.

[0019] The ratio of seaweed to carbohydrates when the seaweed and carbohydrates are heated and mixed in step A is 13.0 to 190.0 parts by mass of carbohydrate solids (converted to solids, carbohydrates per 100.0 parts by mass of seaweed solids) per 100.0 parts by mass of seaweed solids, preferably 20.0 to 170.0 parts by mass, more preferably 20.0 to 150.0 parts by mass, even more preferably 20.0 to 130.0 parts by mass, even more preferably 40.0 to 130.0 parts by mass, even more preferably 60.0 to 130.0 parts by mass, and most preferably 80.0 to 130.0 parts by mass. Furthermore, when an optional ingredient is used in step A, the amount of the optional ingredient relative to 100.0 parts by mass of the solid content of the seaweed is preferably 1.0 to 600.0 parts by mass, more preferably 10.0 to 500.0 parts by mass, even more preferably 50.0 to 500.0 parts by mass, and most preferably 100.0 to 500.0 parts by mass. In the present invention, the solid content of the seaweed and carbohydrates refers to the solid content after removing water from the seaweed or carbohydrates and drying them at 100°C under normal pressure according to a loss on drying method or the like.

[0020] The mixture obtained by heating and mixing the seaweed and carbohydrates in step A may be a mixture containing moisture. The moisture content of such a mixture (a mixture containing moisture) obtained by heating and mixing the seaweed and carbohydrates in step A may be, for example, 10% by mass or more (e.g., 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more), or less than 100% by mass (e.g., 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less). Specifically, the moisture content of the mixture obtained by heating and mixing seaweed and carbohydrates in step A is preferably 25.0 to 95.0% by mass, more preferably 30.0 to 95.0% by mass, even more preferably 40.0 to 90.0% by mass, even more preferably 40.0 to 85.0% by mass, and most preferably 45.0 to 80.0% by mass. In step A, for example, when using seaweed with a relatively high moisture content, such as raw seaweed or rehydrated seaweed, the moisture content of the mixture can be adjusted to the above range by heating and mixing only the seaweed and carbohydrates. However, when using seaweed with a relatively low moisture content, such as dried seaweed, the moisture content of the mixture can also be adjusted to the above range by adding water when heating and mixing the seaweed and carbohydrates. The moisture content of the mixture obtained in step A can be measured at 100°C and atmospheric pressure according to the loss on drying method, for example.

[0021] The method for producing a seaweed processed product of the present invention is characterized by including a step (step B) of adding carbohydrates and / or dietary fiber to the mixture obtained in step A in a ratio of 3.0 parts by mass or more in terms of solid content (carbohydrates and / or dietary fiber per 100.0 parts by mass of seaweed solid content, converted into solid content) and mixing at a product temperature of 65°C or less. Note that an optional step may be included after step A and before step B, as long as it does not impair the effects of the present invention. An example of such an optional step is a step of cooling the mixture obtained in step A.

[0022] The dietary fiber used in step B may be water-soluble dietary fiber or water-insoluble dietary fiber. Examples of water-soluble dietary fiber include inulin and pectin, and examples of water-insoluble dietary fiber include cellulose and lignin. Of these, water-insoluble dietary fiber is preferred, and cellulose is more preferred.

[0023] Of the carbohydrates mentioned above, the carbohydrates used in step B are preferably sugars, starch, and sugar alcohols (sugar alcohols), more preferably disaccharides and sorbitol, even more preferably lactose and trehalose, and most preferably lactose.

[0024] In step B, the method for adding carbohydrates and / or dietary fiber to the mixture obtained in step A and mixing them is not particularly limited as long as the mixture obtained in step A and the carbohydrates and / or dietary fiber are mixed homogeneously. Examples of the method include a method in which carbohydrates and / or dietary fiber are added to the mixture obtained in step A and then mixed in a mixing device such as a kneader, and a method in which carbohydrates and / or dietary fiber are added while the mixture obtained in step A is being mixed in a mixing device such as a kneader.

[0025] In step B, the step of mixing at a product temperature of 65°C or less refers to a step of mixing the mixture obtained in step A while maintaining the product temperature at 65°C or less. The temperature when mixing the mixture obtained in step A with the carbohydrate and / or dietary fiber is preferably 60°C or less, more preferably 50°C or less, even more preferably 45°C or less, and most preferably 40°C or less. There is no particular limitation on the lower limit, and for example, the product temperature may be 0°C or higher, preferably 5°C or higher, more preferably 10°C or higher. If the product temperature of the mixture obtained in step A exceeds 65°C, it is preferable to cool the mixture obtained in step A to 65°C or less before step B and add the carbohydrate and / or dietary fiber. However, after adding the carbohydrate and / or dietary fiber in step B, the mixture may be cooled to 65°C or less and mixed. The cooling method is not particularly limited, and examples thereof include leaving it at room temperature and vacuum cooling. The mixing time is not particularly limited, and is, for example, preferably 1 to 60 minutes, more preferably 1 to 40 minutes, even more preferably 1 to 30 minutes, and most preferably 3 to 20 minutes. The mixing conditions are not particularly limited, and, for example, when using a mixing device such as a kneader, mixing is preferably carried out at 5 to 100 rpm.

[0026] In step B, the carbohydrates and / or dietary fiber are added to the mixture obtained in step A in an amount of at least 3.0 parts by mass, preferably at least 5.0 parts by mass, more preferably at least 40.0 parts by mass, even more preferably at least 50.0 parts by mass, even more preferably at least 60.0 parts by mass, and most preferably at least 70.0 parts by mass of carbohydrates and / or dietary fiber per 100.0 parts by mass of the solid content of the seaweed. There is no particular upper limit, and the amount may be, for example, 200.0 parts by mass or less. In the present invention, the solid content of dietary fiber refers to the solid content after removing moisture and drying the dietary fiber at 100°C under normal pressure according to the loss on drying method or the like.

[0027] In this way, by satisfying the specified amounts of carbohydrates and / or dietary fiber added in steps A and B, the specified temperature conditions, etc., the mixture obtained in step B suppresses the adhesion between the seaweed, making it easier for the seaweed to break apart and for the shape of the seaweed to expand, so it is thought that the seaweed processed product obtained after drying has an excellent light texture.

[0028] The method for producing a seaweed processed product of the present invention may include at least step A and step B, but preferably further includes a step (step C) of drying the mixture obtained through step B (the mixture obtained in step B). Note that any step may be included after step B and before step C, as long as it does not impair the effects of the present invention. Examples of such steps include a seasoning step in which seasonings such as salt, soy sauce, extract, protein hydrolysate, sodium glutamate, and nucleic acid are mixed with the mixture obtained in step B, and a cutting, crushing, or disintegration step for adjusting the size of the final seaweed processed product.

[0029] In step C, the method for drying the mixture obtained through step B (the mixture obtained in step B) is not particularly limited, and examples thereof include air drying, hot air drying, freeze drying, and vacuum drying. Of these, hot air drying is preferred. Drying conditions vary depending on the amount and size of the mixture obtained in step B and are not particularly limited. For example, in the case of hot air drying, drying can be performed at 80 to 100°C for 5 minutes to 5 hours. The moisture content of the seaweed processed product obtained through step C is not particularly limited, and is preferably, for example, 0.5 to 15.0% by mass, more preferably 1.0 to 10.0% by mass, and even more preferably 1.0 to 5.0% by mass. The moisture content of the seaweed processed product obtained through step C can be measured by, for example, the loss on drying method at 100°C and atmospheric pressure.

[0030] The seaweed processed product obtained through step C can be further adjusted to a desired size by cutting, crushing, disintegrating, etc. The size of the finally obtained seaweed processed product is not particularly limited as long as it is a size that allows the texture to be felt, and for example, the average length of the longest part of one seaweed processed product is preferably 0.1 to 10.0 cm, more preferably 0.2 to 5.0 cm.

[0031] The seaweed processed product obtained through step C can be eaten as is, but can also be mixed with seasonings such as salt, soy sauce, extracts, protein hydrolysates, sodium glutamate, nucleic acids, flavor oils, dried vegetables such as sesame, dried eggs, dried meat, dried seafood, etc., and used in processed foods such as furikake, snacks, and appetizers.

[0032] In addition, ranges obtained by arbitrarily combining the upper and lower limit values ​​of each of the numerical ranges exemplified above can also be used as ranges exemplified in the specification.

[0033] EXAMPLES The present invention will be specifically explained below with reference to examples and comparative examples, but the present invention is not limited to these. [Example]

[0034] [Method 1 for making seaweed processed products] (1) Raw materials 1) Seaweed A (cut pieces of boiled, salted, dried wakame seaweed) (solid content 92.0% by mass; size: approximately 10 mm long, approximately 10 mm wide) 2) Carbohydrate A (lactose) (trade name: Lactose 200mesh; solid content 99.9% by mass; manufactured by Glanbia Foods) 3) Carbohydrate B (Trehalose) (trade name: Trehalose Fine Powder (NON-GMO); solid content 90.0% by mass; manufactured by Nagasevita Co., Ltd.) 4) Carbohydrate C (sorbitol) (trade name: LTS-P 20M; solid content 99.7% by mass; manufactured by Mitsubishi Corporation Life Sciences) 5) Carbohydrate D (corn starch) (trade name: corn starch; solid content 87.2% by mass; manufactured by Maehara Flour Milling Co., Ltd.) 6) Carbohydrate E (potato starch) (product name: Potato Starch Toku Shihoro; solid content 82.0% by mass; manufactured by Shihoro Town Agricultural Cooperative Association) 7) Carbohydrate F (tapioca starch) (trade name: HD-100; solid content 82.0% by mass; manufactured by Tokai Denpun Co., Ltd.) 8) Dietary fiber A (cellulose) (trade name: Humphlock HL200 / 30; solid content 95.0% by mass; manufactured by J. Rettenmaier & Sohne) 9)Water

[0035] (2) Manufacturing method 1) How to make seaweed processed product 1 <Step A> 110 g of seaweed A and 330 g of water were added to a mixer and heated while mixing until the product temperature reached 80°C. Then, 25 g of carbohydrate A was added and mixed for 10 minutes while maintaining the product temperature at 80°C. <Step B> Next, this mixture was left at room temperature and cooled to a temperature of 35°C, after which 5 g of carbohydrate A was added and mixed for 5 minutes. <Step C> Next, this mixture was placed in a hot air dryer and dried at 100°C for 40 minutes, and seaweed processed product 1 was obtained.

[0036] 2) Seaweed processed product 2 production method Seaweed processed product 2 was obtained in the same manner as seaweed processed product 1, except that the amount of carbohydrate A added in step A was changed from 25 g to 110 g, and the amount of carbohydrate A added in step B was changed from 5 g to 100 g.

[0037] 3) Seaweed processed product 3 production method Seaweed processed product 3 was obtained in the same manner as seaweed processed product 2, except that the temperature of the mixture when cooling the mixture in step B was changed from 35°C to 60°C.

[0038] 4) Method for producing seaweed processed product 4 Seaweed processed product 4 was obtained in the same manner as seaweed processed product 2, except that the amount of water added in step A was changed from 330 g to 500 g.

[0039] 5) Method for producing seaweed processed product 5 Seaweed processed product 5 was obtained in the same manner as the method for producing seaweed processed product 2, except that the amount of water added in step A was changed from 330 g to 90 g.

[0040] 6) Method for producing seaweed processed product 6 Seaweed processed product 6 was obtained in the same manner as the method for producing seaweed processed product 2, except that the amount of water added in step A was changed from 330 g to 2,400 g.

[0041] 7) Method for producing seaweed processed product 7 Seaweed processed product 7 was obtained in the same manner as seaweed processed product 1, except that the amount of carbohydrate A added in step A was changed from 25 g to 150 g, and the amount of carbohydrate A added in step B was changed from 5 g to 150 g.

[0042] 8) Method for producing seaweed processed products 8 Seaweed processed product 8 was obtained in the same manner as the method for producing seaweed processed product 1, except that the 25 g of carbohydrate A added in step A was changed to 30 g of carbohydrate B, and the 5 g of carbohydrate A added in step B was changed to 30 g of carbohydrate B.

[0043] 9) Method for producing seaweed processed products 9 Seaweed processed product 9 was obtained in the same manner as the method for producing seaweed processed product 1, except that the 25 g of carbohydrate A added in step A was changed to 50 g of carbohydrate C, and the 5 g of carbohydrate A added in step B was changed to 50 g of carbohydrate C.

[0044] 10) Method for producing seaweed processed products 10 Seaweed processed product 10 was obtained in the same manner as the method for producing seaweed processed product 2, except that 100 g of carbohydrate A was added in step B to 100 g of carbohydrate D.

[0045] 11) Method for producing seaweed processed products 11 Seaweed processed product 11 was obtained in the same manner as seaweed processed product 2, except that 100 g of carbohydrate A was added in step B to 100 g of carbohydrate E.

[0046] 12) Method for producing seaweed processed products 12 Seaweed processed product 12 was obtained in the same manner as seaweed processed product 2, except that 100 g of carbohydrate A was added in step B and 100 g of carbohydrate F was added.

[0047] 13) Method for producing seaweed processed products 13 Seaweed processed product 13 was obtained in the same manner as the seaweed processed product 2, except that the 100 g of carbohydrate A added in step B was changed to 100 g of dietary fiber A.

[0048] 14) Method for producing seaweed processed product 14 Seaweed processed product 14 was obtained using the same method as that for producing seaweed processed product 1, except that carbohydrate A was not added in step A and carbohydrate A was not added in step B.

[0049] 15) Method for producing seaweed processed products 15 Seaweed processed product 15 was obtained in the same manner as the method for producing seaweed processed product 2, except that carbohydrate A was not added in step B.

[0050] 16) Method for producing seaweed processed products 16 Seaweed processed product 16 was obtained using the same method as that for producing seaweed processed product 1, except that the amount of carbohydrate A added in step A was changed from 25 g to 210 g, and no carbohydrate A was added in step B.

[0051] 17) Method for producing seaweed processed products 17 Seaweed processed product 17 was obtained in the same manner as seaweed processed product 1, except that the amount of carbohydrate A added in step A was changed from 25 g to 10 g, and the amount of carbohydrate A added in step B was changed from 5 g to 100 g.

[0052] 18) Method for producing seaweed processed products 18 Seaweed processed product 18 was obtained in the same manner as the method for producing seaweed processed product 1, except that the amount of carbohydrate A added in step A was changed from 25 g to 200 g, and the amount of carbohydrate A added in step B was changed from 5 g to 100 g.

[0053] 19) Method for producing seaweed processed product 19 Seaweed processed product 19 was obtained in the same manner as the method for producing seaweed processed product 2, except that the amount of carbohydrate A added in step B was changed from 100 g to 1 g.

[0054] 20) Method for producing seaweed processed products 20 Seaweed processed product 20 was obtained in the same manner as seaweed processed product 2, except that the temperature of the mixture when cooling the mixture in step B was changed from 35°C to 70°C.

[0055] The methods for producing seaweed processed products 1 to 13 correspond to Examples, and the methods for producing seaweed processed products 14 to 20 correspond to Comparative Examples. For seaweed processed products 1 to 20, the mass (g) of each raw material added in steps A and B, the parts by mass of the solid carbohydrate content per 100.0 parts by mass of the solid seaweed content in step A, the moisture content (mass%) of the mixture obtained in step A (100°C, loss on drying at normal pressure), the parts by mass of the solid carbohydrate and / or dietary fiber added per 100.0 parts by mass of the solid seaweed content in step B, and the moisture content of the seaweed processed products (100°C, loss on drying at normal pressure) are shown in Tables 1 and 2.

[0056] [Table 1]

[0057] [Table 2]

[0058] (3) Evaluation method 1) Sensory evaluation For each of the seaweed processed products 1 to 20, 10 expert panelists performed a sensory evaluation of the texture based on the evaluation criteria in Table 3, and the average scores were calculated and coded according to the following criteria. "◎" and "◯" were deemed to satisfy the effects of the present invention. The results are shown in Table 4.

[0059] <Standards> ◎: The average score is 3.5 or higher ○: The average score is between 2.5 and 3.5 △: The average score is between 1.5 and 2.5 ×: The average score is less than 1.5

[0060] [Table 3]

[0061] 2) Evaluation using a texture tester For each of seaweed processed products 1 to 20, one of seaweed processed products 1 to 20 was filled into a measurement sample container to a height of 15 mm, and then a texture tester (model: TEX-100N; manufactured by Japan Measurement Systems Co., Ltd.) was used to compress the sample 5 mm from the top of the measurement sample container with a measurement plunger (flat, circular) from the top of the sample container, and the pressure (kPa) at that time was measured. A lower pressure value indicates a lighter texture. This procedure was performed 10 times, and the average value was calculated. The results are shown in Table 4.

[0062] [Table 4]

[0063] As shown in Table 4, in step A, the solid content of carbohydrates was 13.0 to 190.0 parts by mass per 100.0 parts by mass of solid seaweed, and in step B, 3.0 parts by mass or more of carbohydrates and / or dietary fiber were added as solids per 100.0 parts by mass of solid seaweed, and mixed at a product temperature of 65°C or less.All of the seaweed processed products 1 to 13 obtained by mixing at a product temperature of 65°C or less had an excellent light texture and were not likely to remain in the mouth. On the other hand, it was found that seaweed processed product 14 obtained by mixing without adding carbohydrates and dietary fiber in steps A and B, seaweed processed products 15 and 16 obtained by mixing without adding carbohydrates and dietary fiber in step B, seaweed processed products 16, 17, and 18 in which the solid content of carbohydrates in step A is outside the above range, and seaweed processed product 19 in which the solid content of carbohydrates and / or dietary fiber in step B is outside the above range all have a hard texture and tend to remain in the mouth. Furthermore, it was found that seaweed processed product 20 obtained by mixing in step B at a product temperature above 65°C, even though the solid contents of carbohydrates and / or dietary fiber in steps A and B were all within the above range, had a hard texture and tended to remain in the mouth.

[0064] [Seaweed processed food production method 2] (1) Raw materials 1) Seaweed B (cut boiled salted kelp) (solid content 10.0% by mass; size: approximately 20 mm long, 10 mm wide) 2) Carbohydrate A (lactose) (trade name: Lactose 200mesh; solid content 99.9% by mass; manufactured by Glanbia Foods) 3) water

[0065] (2) Manufacturing method 1) How to make seaweed processed products 21 <Step A> 430 g of seaweed B and 75 g of carbohydrate A were added to a mixer, heated while mixing until the product temperature reached 80° C., and mixed for 10 minutes while maintaining the product temperature at 80° C. The moisture content of this mixture was 69% by mass. <Step B> Next, this mixture was left at room temperature, and after the mixture was cooled to a temperature of 60°C, 12 g of carbohydrate A was added and mixed for 5 minutes. <Step C> Next, the mixture was placed in a hot air dryer and dried at 100°C for 60 minutes, to obtain a seaweed processed product 21.

[0066] 2) Method of producing seaweed processed products 22 Seaweed processed product 22 was obtained using the same method as that for producing seaweed processed product 21, except that carbohydrate A was not added in step A and carbohydrate A was not added in step B.

[0067] 3) Method of producing seaweed processed products 23 Seaweed processed product 23 was obtained in the same manner as the method for producing seaweed processed product 21, except that carbohydrate A was not added in step B.

[0068] 4) How to make 24 seaweed processed products Seaweed processed product 24 was obtained in the same manner as seaweed processed product 21, except that the amount of carbohydrate A added in step A was changed from 75 g to 87 g, and no carbohydrate A was added in step B.

[0069] The method for producing seaweed processed product 19 corresponds to an example, and the method for producing seaweed processed products 22 to 24 corresponds to a comparative example. For seaweed processed products 21 to 24, the mass (g) of each raw material added in steps A and B, the parts by mass of the solid content of carbohydrates per 100.0 parts by mass of the solid content of seaweed in step A, the parts by mass of the solid content of carbohydrates and / or dietary fiber added per 100.0 parts by mass of the solid content of seaweed in step B, and the moisture content of the seaweed processed products (100°C, normal pressure drying loss method) are shown in Table 5.

[0070] [Table 5]

[0071] (3) Evaluation method 1) Sensory evaluation Each of the seaweed processed products 21 to 24 was evaluated according to the sensory evaluation method in [Method 1 for producing seaweed processed products]. The results are shown in Table 6.

[0072] 2) Evaluation using a texture tester Each of the seaweed processed products 21 to 24 was evaluated according to the evaluation method using the texture tester in [Method 1 for producing seaweed processed products]. The results are shown in Table 6.

[0073] [Table 6]

[0074] As shown in Table 6, in step A, the solid content of carbohydrates was 13.0 to 190.0 parts by mass per 100.0 parts by mass of solid seaweed, and in step B, 3.0 parts by mass or more of carbohydrates and / or dietary fiber were added as solids per 100.0 parts by mass of solid seaweed, and the seaweed processed product 21 obtained by mixing at a product temperature of 65°C or less was found to have an excellent light texture and to be less likely to remain in the mouth. On the other hand, it was found that seaweed processed product 22 obtained by mixing without adding carbohydrates and / or dietary fiber, and seaweed processed products 23 and 24 obtained by mixing without adding carbohydrates and / or dietary fiber in step B all had a hard texture and tended to remain in the mouth.

Claims

1. A method for producing a seaweed processed product, comprising the following steps A and B. Step A: A step of heating and mixing seaweed and carbohydrates to obtain a mixture, wherein the ratio of seaweed to carbohydrates during mixing is 100.0 parts by mass of seaweed solid content to 13.0 to 190.0 parts by mass of carbohydrate solid content. Step B: Adding carbohydrates and / or dietary fiber to the mixture obtained in step A in a ratio of 3.0 parts by mass or more as solid content per 100.0 parts by mass of seaweed solid content, and mixing at a product temperature of 65°C or less.

2. The method according to claim 1, wherein in step A, a mixture having a water content of 25.0 to 95.0% by mass is obtained.

3. The method according to claim 1 or 2, further comprising the following step C: Step C: A step of drying the mixture obtained through step B

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