Manufacturing method of nori sheet substitute food

Abstract

To provide a substitute food for nori sheets that does not use seaweed. [Solution] A method for producing a nori sheet substitute food is provided, which includes a first step of preparing a slurry containing starch, konjac flour, black and / or green coloring, flavoring, and water, and a second step of applying heat to the slurry to obtain a sheet-shaped food product.

Description

[Technical Field]

[0001] The present invention relates to a method for producing a substitute food for laver sheets. [Background technology]

[0002] Nori sheets are a traditional food that has been eaten in Japan since the 18th century. The raw material for nori sheets is seaweed harvested from the ocean. Nori sheets are made by forming the seaweed into sheets and drying them. Nori sheets are used in a variety of dishes, including sushi rolls, rice balls, and salads.

[0003] Despite this demand, sheet seaweed production faces several challenges. One of the main issues is the decline in seaweed production due to the effects of climate change. For example, ecosystem changes caused by rising seawater temperatures are inhibiting seaweed growth and increasing damage caused by predation. As a result, seaweed production has declined significantly, causing a shortage of the raw materials needed to produce sheet seaweed. This shortage is expected to continue in the future, potentially leading to higher prices and chronic supply shortages of sheet seaweed. However, the production of sheet seaweed substitutes that do not use seaweed has not yet been commercialized. Summary of the Invention [Problem to be solved by the invention]

[0004] To provide a substitute food for sheet seaweed that is not affected by changes in the marine environment and can be supplied stably. [Means for solving the problem]

[0005] In order to solve the above problems, the inventors of the present invention have completed a method for producing a nori sheet substitute food, which includes the steps of (1) preparing a slurry containing starch, konjac flour, black and / or green coloring, flavoring, and water, and (2) applying heat to the slurry to obtain a sheet-shaped food product.

[0006] The present invention includes the following inventions [1] to [4]. [1] (1) preparing a slurry containing starch, konjac flour, black and / or green coloring, flavoring, and water; and (2) applying heat to the slurry to obtain a sheet-like food product; A method for producing a nori sheet substitute food comprising the steps of: [2] The method according to [1], wherein the amount of konjac flour added is 10% by mass or less and 1.0% by mass or more of the amount of starch added. [3] The method according to [1], wherein the starch is derived from a food material selected from the group consisting of potato, sweet potato, and corn. [4] [3] The method according to [3], wherein the starch is derived from potato. [Effects of the Invention]

[0007] The method of the present invention is expected to provide an alternative food to laver sheets, and to have the effects of stably supplying laver sheet-like foods and reducing the production costs of laver sheet-like foods. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention will be described in detail below.

[0009] A slurry is a solid-liquid mixture in which fine solid particles are suspended in a liquid. Slurries can be obtained by adding water to powders such as starch or konjac flour and mixing them.

[0010] Starch is a polysaccharide carbohydrate produced by photosynthesis in plants and is composed of amylose and amylopectin. Generally, starch purified from plants is used industrially. The origin of the starch used in the present invention is not particularly limited as long as it is edible. In one embodiment, the starch used in the present invention is derived from a food material selected from the group consisting of potato, sweet potato, and corn.

[0011] Konjac flour is a powder made by drying konjac root and is generally used as a raw material for konjac. Commonly available konjac flour can be used for the konjac flour used in the present invention. In addition, the main component of konjac flour is glucomannan, and konjac flour obtained by concentrating the glucomannan component by removing components other than glucomannan can also be used as konjac flour in the present invention.

[0012] A coloring agent is an additive used to improve the color of food. The coloring agent used in the present invention is not particularly limited as long as it is a coloring agent permitted for use as a food additive, and can be used in an appropriate amount. Examples of black coloring agents used in the present invention include plant charcoal pigments. Examples of green coloring agents used in the present invention include safflower yellow pigment and gardenia blue pigment. Black and green colors can also be expressed by mixing coloring materials of other colors, and black and green coloring agents can be prepared by mixing colors. In the present invention, black coloring agents, green coloring agents, and / or other coloring agents can be appropriately mixed and used to match the color of the nori sheet to be reproduced.

[0013] Flavorings are additives used to impart or enhance the aroma of food. The flavorings used in the present invention are not particularly limited as long as they are flavorings acceptable for use as food additives, and can be used in appropriate amounts. Flavorings that reproduce the aroma of laver can be used in the present invention. Examples of flavorings that can be used in the present invention include materials containing volatile components of seaweed and natural or artificial materials that impart an aroma similar to the aroma of the volatile components of seaweed.

[0014] <Production Method of the Present Invention> The present invention includes a method for producing a substitute food for laver sheets.

[0015] Adding water to starch and konjac flour produces a slurry in which the starch and konjac flour are dispersed in water. When the slurry is spread thinly and heated, it solidifies and can be processed into a sheet. For example, a hot plate, a sandwich grill, or a rolling mill can be used in the thin spreading and heating process. The heating temperature is not particularly limited as long as the slurry hardens, but is, for example, 100°C or higher and 200°C or lower, preferably 100°C or higher and 150°C or lower, more preferably 100°C or higher and 130°C or lower, and even more preferably 110°C or higher and 120°C or lower. The heating time is not particularly limited as long as the slurry hardens, and can depend on the equipment used, temperature, and quality of the materials, but can usually be considered and adjusted between 30 seconds and 10 minutes.

[0016] In the present invention, a sheet of a desired color can be produced by adding an appropriate coloring agent to the slurry. Furthermore, a sheet of a desired fragrance can be produced by adding an appropriate flavoring agent to the slurry. The amounts of coloring agent and flavoring agent added to the slurry can be adjusted within appropriate ranges in the food technology field in accordance with the food additive usage standards of each country. Depending on the desired flavor and taste, additives acceptable for food, such as seasonings, can be further added to the slurry.

[0017] In the manufacturing method of the present invention, the physical properties of the slurry can be adjusted by changing the ratio of starch, konjac flour, and water. The ratio of starch, konjac flour, and water affects the fluidity of the slurry. The weight ratio of starch, konjac flour, and water can be adjusted to make the fluidity of the slurry suitable for the process of thinly spreading and heating. Because starch and konjac flour are naturally derived materials, they are not always available with uniform quality. Therefore, the optimal ratio may vary depending on the quality of the starch and konjac flour used and the acidity and hardness of the water. However, the fluidity can be considered and adjusted based on the property that the fluidity decreases as the konjac flour ratio increases, and increases as the water ratio increases. Furthermore, the fluidity of the slurry should be appropriately adjusted based on the physical properties required from the perspective of ease of handling, taking into account the manufacturing equipment used, etc., and the physical properties of the desired nori sheet substitute food. The weight ratio of konjac flour to starch can be adjusted within the range of, for example, 10% by mass or less and 1.0% by mass or more, 8.0% by mass or less and 1.0% by mass or more, 10% by mass or less and 2.0% by mass or more, or 8.0% by mass or less and 2.0% by mass or more.

[0018] The first step in the production method of the present invention is to prepare a slurry containing starch, konjac flour, black and / or green coloring, flavoring, and water.

[0019] The second step in the production method of the present invention is to apply heat to the slurry to obtain a sheet-shaped food product.

[0020] In one embodiment, the production method of the present invention includes: (1) preparing a slurry containing starch, konjac flour, black and / or green coloring, flavoring, and water; and (2) applying heat to the slurry to obtain a sheet-like food product; The present invention relates to a method for producing a laver substitute food comprising the steps of:

[0021] In another embodiment, the production method of the present invention includes: (1) preparing a slurry containing starch, konjac flour, black and / or green coloring, flavoring, and water; and (2) applying heat to the slurry to obtain a sheet-like food product; The method for producing a substitute food for sheet laver includes the steps of: (a) adding konjac flour in an amount of 10% by mass or less and 1.0% by mass or more of the amount of starch added;

[0022] In another embodiment, the production method of the present invention includes: (1) preparing a slurry containing starch derived from a food material selected from the group consisting of potato, sweet potato, and corn, konjac flour, black and / or green coloring, flavoring, and water; and (2) applying heat to the slurry to obtain a sheet-like food product; The present invention relates to a method for producing a laver substitute food comprising the steps of:

[0023] In another embodiment, the production method of the present invention includes: (1) preparing a slurry containing potato-derived starch, konjac flour, black and / or green coloring, flavoring, and water; and (2) applying heat to the slurry to obtain a sheet-like food product; The present invention relates to a method for producing a laver substitute food comprising the steps of:

[0024] In another embodiment, the production method of the present invention includes: (1) preparing a slurry containing potato-derived starch, konjac flour, black and / or green coloring, flavoring, and water; and (2) applying heat to the slurry to obtain a sheet-like food product; The method for producing a substitute food for sheet laver includes the steps of: (a) adding konjac flour in an amount of 10% by mass or less and 1.0% by mass or more of the amount of starch added;

[0025] <Application of the present invention> The laver sheet substitute food produced by the production method of the present invention can be cut into pieces and used as a substitute for shredded laver, or crushed and used as a substitute for sprinkled laver.

[0026] Specific examples are provided herein to which reference may be made for a further understanding of the invention, and are intended to be illustrative and not limiting. [Example]

[0027] (Study on the blending ratio of starch and konjac flour) The following experiment was conducted to confirm the effect of the starch and konjac flour blending ratio on the properties of the slurry and the baked product.

[0028] Five parts by mass of potato-derived starch was mixed with 0, 0.1, 0.2, 0.3, 0.4, or 0.5 parts by mass of konjac flour, and 10 parts by mass of water was added to obtain six types of slurries. The slurries without konjac flour were not viscous, while the slurries with 0.1 to 0.4 parts by mass of konjac flour mixed became viscous, and the slurries with 0.5 parts by mass of konjac flour mixed lost fluidity. The fluidity of the slurries with 0.1 to 0.4 parts by mass of konjac flour mixed increased as the ratio of konjac flour increased.

[0029] Slurries without konjac flour and slurries containing 0.2 and 0.4 masses of konjac flour were thinly spread and baked at temperatures of 110 to 120 degrees for 2 minutes. The baked slurry without konjac flour was inflexible and broke when bent. The baked slurry containing 0.2 masses of konjac flour was flexible. The baked slurry containing 0.4 masses of konjac flour was even more flexible. [Example]

[0030] (Consideration of producing a substitute for nori sheets) To confirm whether a substitute for nori sheets can be produced, the following experiment was conducted.

[0031] A slurry was obtained with the following composition: Potato slurry: 10 mass of potato-derived starch, 0.5 mass of konjac flour, 0.3 mass of black coloring agent (SUMI-30L (Kobe Kasei Co., Ltd.)), 1.0 mass of green coloring agent (KC Green No. 6 (Kobe Kasei Co., Ltd.)), 0.2 mass of L-sodium glutamate, 0.5 mass of seaweed flavoring (Fuji Fragrance Chemical Co., Ltd.), 10 mass of water The slurry was spread thinly and baked for 2 minutes at a temperature of 110 to 120 degrees C. As a result, a food product was obtained that had the flexibility, color, and taste to be used as a substitute for nori sheets. [Example]

[0032] (Consideration of the origin of starch) The following experiment was conducted to confirm the influence of the origin of starch on the properties of the slurry and the baked product.

[0033] Two types of slurries were obtained with the following compositions: Sweet potato slurry: 10 mass of sweet potato-derived starch, 0.5 mass of konjac flour, 0.3 mass of black coloring agent (SUMI-30L (Kobe Kasei Co., Ltd.)), 1.0 mass of green coloring agent (KC Green No. 6 (Kobe Kasei Co., Ltd.)), 0.2 mass of L-sodium glutamate, 0.5 mass of seaweed flavoring (Fuji Fragrance Chemical Co., Ltd.), 10 mass of water Corn slurry: 10 mass of corn-derived starch, 0.5 mass of konjac flour, 0.3 mass of black coloring agent (SUMI-30L (Kobe Kasei Co., Ltd.)), 1.0 mass of green coloring agent (KC Green No. 6 (Kobe Kasei Co., Ltd.)), 0.2 mass of L-sodium glutamate, 0.5 mass of seaweed flavoring agent (Fuji Fragrance Chemical Co., Ltd.), 10 mass of water Each slurry was thinly spread and baked for 2 minutes at a temperature of 110 to 120 degrees Celsius. Each slurry produced a food product with flexibility, color, and flavor that could be used as a substitute for nori sheets. [Industrial Applicability]

[0034] The present invention may be useful in providing a food substitute for nori sheets.

Claims

1. (1) preparing a slurry containing starch, konjac flour, black and / or green coloring, flavoring, and water; and (2) applying heat to the slurry to obtain a sheet-like food product; A method for producing a nori sheet substitute food comprising the steps of:

2. The method according to claim 1, wherein the amount of konjac flour added is 1.0% by mass or more and 10% by mass or less of the amount of starch added.

3. 10. The method of claim 1, wherein the starch is derived from a foodstuff selected from the group consisting of potato, sweet potato, and corn.

4. 4. The method of claim 3, wherein the starch is a starch derived from potato.