Mozuku-containing solid food

Abstract

Provided is a mozuku solid food that can be easily eaten with good handleability, which has departed from the conventional liquid form so as to improve the texture and flavor while maintaining the nutritional value and functionality of mozuku and be accepted by a wider range of consumers. 【Solution means】The mozuku-containing solid food 1 of the present disclosure has a main body 10, and the main body 10 is kneaded containing at least materials of mozuku MS, moisture, and cereal powder and is formed to extend in a rod shape. The cross section of the main body 10 is formed in a trapezoidal shape. Therefore, it is possible to realize a new food form liberated from the constraints of the liquid form of conventional mozuku foods.

Description

Technical Field

[0001] The present invention relates to a mozuku-containing solid food containing mozuku, which is one of seaweeds, as a raw material.

Background Art

[0002] Mozuku has gained wide support as a health food due to its abundant dietary fiber and functional components such as fucoidan. Because of its excellent nutritional value and health promotion effect, daily intake is strongly recommended by experts. However, common cooking methods are limited to a limited repertoire such as mozuku vinegar and pickled vegetables with vinegar. Also, the characteristic sticky texture and unique flavor are factors that repel especially the younger generation and consumers sensitive to texture.

[0003] Therefore, as a conventional processed mozuku food for improving texture and flavor, there is known one comprising mozuku, pickled wasabi slices obtained by dividing wasabi into small pieces, and a seasoning liquid for seasoning the mozuku and the pickled wasabi slices (see, for example, Patent Document 1).

[0004] According to this processed mozuku food, it is said that it can be processed into a hygienic mozuku having the flavor and texture of wasabi, promoting appetite, and eliminating the unique smell of seaweed. Furthermore, in the case of pickled vegetables with vinegar, it is said that the sour taste can be suppressed to make it easier to eat.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, the mozuku processed food described in Patent Document 1 depends on a specific ingredient, wasabi, and its form is limited to a liquid cooking form such as vinegar pickles. Therefore, its appeal to the younger generation and consumers sensitive to texture was insufficient. It can be said that there was room for improvement.

[0007] The present invention has been made in view of the above-described circumstances, and its object is to improve the texture and flavor while maintaining the nutritional value and functionality of mozuku, and to be accepted by a wider range of consumers. It is to provide a solid mozuku food that has been freed from the conventional liquid form and can be easily eaten with good handling properties.

Means for Solving the Problems

[0008] The above-described object of the present invention is achieved by the following configuration. [1] Having a main body, The main body is kneaded containing at least materials of mozuku, moisture, and cereal powder, and is extended in a rod shape and molded, The cross-section of the main body is formed in a trapezoidal shape, Solid food containing mozuku. [2] The material of the mozuku is formed into fine shreds, The solid food containing mozuku according to [1]. [3] The material further contains luncheon meat, onion, and leek, The solid food containing mozuku according to [2]. [4] The materials of the luncheon meat, the onion, and the leek are formed into finer shreds than the material of the mozuku, The solid food containing mozuku according to [3]. [5] The main body is formed into a molded solid by frying in high-temperature cooking oil, The solid food containing mozuku according to [1]. [6] The main body is formed into a molded solid by freezing, The mozuku-containing solid food described in [1]. [7] The cereal powder is tempura powder. The mozuku-containing solid food described in [1]. [8] It has a main body. The main body is kneaded containing at least materials of mozuku, moisture, and cereal powder, and is extended in a rod shape and molded. The cross-section of the main body is formed in a rectangular shape. Mozuku-containing solid food.

[0009] It is preferably configured as in [1]. In this case, a new food form liberated from the constraints of the liquid form of conventional mozuku foods can be realized. That is, since the main body of the solid food is provided in a shape extending in a rod shape, it can be easily grasped and eaten with chopsticks, a fork, or the hand, and can be conveniently ingested as part of daily meals or, for example, snacks when going out. Also, since the cross-section of the main body is formed in a trapezoidal shape, the gripability is further improved, and the stability when picked up with chopsticks, a fork, or the hand can be ensured. Thereby, while preventing spillage and crumbling during eating, it can be easily ingested in a solid state without impairing the original nutritional value and functional components of mozuku. Furthermore, by kneading and molding mozuku, moisture, and cereal powder, the unique viscosity and flavor of mozuku can be mildly adjusted while giving variations to the texture. As a result, it becomes a product that is easily acceptable to the younger generation who have been avoiding conventional mozuku foods or consumers who are sensitive to texture, and the health-promoting effect of mozuku can be widely spread. Also, by adopting the form of a rod-shaped solid food, the storability and portability are improved, and a mozuku food that can be expected to be utilized in various eating scenes can be provided. It is preferably configured as in [2]. In this case, while adjusting the viscosity and texture peculiar to mozuku, it is possible to ensure the uniformity of the texture and flavor of the entire solid food. By cutting the mozuku into fine pieces, it is possible to achieve uniform dispersion inside the main body while appropriately cutting its fibrous structure without impairing the nutritional components and functionality. As a result, a stable taste and nutritional intake can be realized for each bite. In addition, by forming it into fine pieces, the unique seaweed aroma and flavor of mozuku can be effectively harmonized with the cereal powder, improving the ease of eating while retaining the original characteristics of mozuku. Furthermore, by cutting it into fine pieces, the bondability between the materials during bar-shaped molding is enhanced, and the stability and durability of the solid state can be improved. As a result, it is possible to prevent collapse during handling and further enhance portability and storability. It is preferable to adopt the configuration of [3] above. In this case, the nutritional value and flavor of the solid food can be significantly improved. In particular, the high-quality protein contained in the luncheon meat can improve the nutritional balance of the whole food without impairing the original functional components of mozuku, and a highly satisfying eating experience can be realized. Furthermore, the sweetness and spiciness of the onion can effectively harmonize with the unique seaweed flavor of mozuku, giving a more familiar taste impression. In addition, the aromatic components of Japanese bunching onion accentuate the overall taste, giving depth and complexity to the overall flavor. The combination of these three types of subsidiary materials (sub raw materials) adds a multi-layered and harmonious flavor that could not be achieved with conventional mozuku foods, making it more acceptable to a wide range of consumers, especially the younger generation and children who had previously shunned mozuku foods. In addition, the addition of these subsidiary materials not only affects the flavor but also has a favorable impact on the physical properties of mozuku foods, bringing changes and diversity to the texture during chewing, realizing a more satisfying eating experience, and improving the versatility as a general side dish. It is preferable to adopt the configuration of [4] above. In this case, it is possible to impart remarkable diversity and depth to the texture of the entire food. Specifically, by cutting the mozuku into slightly larger shreds, uniform dispersion within the main body can be ensured, while cutting the luncheon meat, onion, and Japanese leek into slightly smaller shreds can create layers of different textures during chewing. This contrast in texture enables a different texture experience with each bite, significantly enhancing the appeal of the food. Additionally, by optimizing the cutting size for each ingredient, the original flavor and umami of each ingredient can be effectively brought out, resulting in a synergistic effect where each component enhances the others. Furthermore, by cutting the mozuku into slightly larger shreds compared to the luncheon meat, onion, and Japanese leek, the texture and chewiness of the mozuku can be clearly recognized, improving the flavor balance and depth of taste of the entire food. Also, the difference in the size of the ingredients has a positive impact on the physical structure of the main body, and can also enhance the bonding strength during molding and the stability after cooking. It is advisable to adopt the configuration of [5] above. In this case, while imparting a savory texture and flavor to the outside, the ingredients inside the main body can be firmly bonded. In this frying process, the mozuku and the cereal powder are chemically bonded by heat, enabling a stable solid state to be achieved. Also, through rapid heat treatment, the loss of nutritional components and functional substances contained in the mozuku can be minimized while moderately softening the unique flavor of the mozuku. Furthermore, the uniform fried color and savory aroma formed on the outside also promote appetite visually and can achieve marketability that is easily accepted by consumer groups that were previously resistant to mozuku products. The treatment at high temperature also improves microbial safety and enhances the shelf life at room temperature. Combined with the trapezoidal cross-sectional shape, uniform heat is transmitted to the entire surface by frying, providing a consistent texture and quality throughout the product. In addition, the unique savory aroma and flavor generated by frying can be perfectly blended with the original seaweed-like flavor of the mozuku, creating a new eating experience. It is advisable to adopt the configuration of [6] above. In this case, it is possible to improve the shelf life of the solid food and achieve long-term stability of the nutritional components and functionality of mozuku. In this freezing process, the moisture in the kneaded dough is rapidly frozen, and the fine ice crystals formed at that time maintain the structure of mozuku and cereal powder, enabling a stable solid state to be realized. By this freezing solidification technology, the trapezoidal cross-sectional shape and rod-like extending shape of the main body are maintained even after thawing, ensuring the shape stability of the product. Also, the freezing process can confine flavor components and minimize the loss of the original flavor and nutrients of mozuku. Furthermore, since it becomes possible to distribute in a frozen state, high-quality solid food can be provided to consumers in remote areas from the manufacturing base, expanding the potential for market development. Even in cooking after thawing, since it can correspond to various cooking methods such as frying or microwave heating, the convenience for consumers can be enhanced. In addition, it becomes less susceptible to the influence of quality fluctuations of raw mozuku depending on the season, and products with stable quality can be supplied throughout the year. It is preferable to adopt the configuration of [7] above. In this case, the solid food can achieve an improvement in its unique delicate texture and flavor. Compared with ordinary wheat flour, tempura flour, due to its special formulation, can promote the swelling of the dough during frying and produce a lighter texture. As a result, it is possible to obtain a synergistic effect that enhances rather than impairs the original texture and flavor of mozuku. Through the action of starches and swelling agents contained in tempura flour, it can combine exquisitely with the fibrous nature of mozuku to achieve an appropriate elasticity during chewing and a pleasant aftertaste. Also, when frying, a crispy outer layer characteristic of tempura flour is formed, softening the unique seaweed flavor of mozuku and creating a flavor combination that is acceptable even to consumers who have a resistance to mozuku foods. Furthermore, the use of tempura flour moderately suppresses the absorption of oil during cooking, resulting in a product that is acceptable to health-conscious consumers without becoming overly greasy. By realizing an appropriate moisture balance that takes advantage of the characteristics of tempura flour, it is possible to provide a product with excellent shelf life while minimizing the loss of nutritional components and functional substances of mozuku. It is preferable to adopt the configuration of [8] above. In this case, by combining the shape that extends in a rod shape with the rectangular cross-sectional shape, it is possible to achieve both ease of handling in the manufacturing process and ease of eating after cooking. In particular, since the cross-section is rectangular, uniform heating is possible during cooking, and a consistent texture and quality can be realized in the main body.

Advantages of the Invention

[0010] According to the present invention, while maintaining the nutritional value and functionality of mozuku, the texture and flavor are improved, and it is possible to deviate from the conventional liquid form so that it can be easily handled and eaten simply, and be accepted by a wider range of consumers.

[0011] As described above, the present invention has been briefly explained. Furthermore, the details of the present invention will be further clarified by reading through the embodiments (hereinafter referred to as "embodiments") for carrying out the invention described below with reference to the attached drawings.

Brief Description of the Drawings

[0012]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Figure 8

Figure 9

Figure 10

Embodiments for Carrying Out the Invention

[0013] Hereinafter, with appropriate reference to the accompanying drawings, one or more embodiments specifically disclosing the moss-containing solid food according to the present invention will be described in detail.

[0014] However, detailed descriptions that are more detailed than necessary may be omitted. For example, detailed descriptions of well-known matters or redundant descriptions of substantially the same configuration may be omitted. This is to avoid making the following description unnecessarily redundant and to facilitate the understanding of those skilled in the art. Also, each of the accompanying drawings is to be viewed in accordance with the orientation of the reference numerals.

[0015] Also, the accompanying drawings and the following description are provided for those skilled in the art to fully understand the present disclosure, and it is not intended to limit the subject matter described in the claims of the utility model registration.

[0016] <Explanation of Terms> The term "comprising", which is synonymous with "containing", or "characterized by" is to be construed in an inclusive or open-ended sense and does not exclude additional, unrecited elements or method steps. "Comprising" is a technical term used in the language of the claims, and it means that the recited claim elements are essential, but other claim elements may be added to further form a composition within the scope of the claims. The terms "comprising" and "having" are likewise intended to be non-exclusive and mean that there may be further elements in addition to the recited elements.

[0017] Also, as used herein, the phrase "consisting of" excludes any element, step, or component not specified in the claims. When the phrase "consisting of (or a variation thereof)" appears in a clause of the body of a claim rather than immediately following the preamble, it limits only the elements shown in that clause and does not exclude other elements from the entire claim. The phrase "consisting essentially of" as used herein limits the scope of a claim to the specified elements or method steps, plus those that do not substantially affect the basic and novel characteristics (singular or plural) of the claimed subject matter.

[0018] Regarding the terms "comprising", "consisting of", and "consisting essentially of", when one of these three terms is used herein, the subject matter disclosed and claimed in the present invention may also include the use of either of the other two terms. Thus, in some embodiments not explicitly stated otherwise, any instance of "comprising" may be replaced by "consisting of" or "consisting essentially of".

[0019] The term "process" or "step" may be used explicitly or implicitly in relation to the characteristics of a process or method. However, unless the order or procedure is specified, the order or procedure among such explicit or implicit processes or steps is not limited.

[0020] <First Embodiment> Based on FIGS. 1 to 10, a mozuku-containing solid food 1 (hereinafter also referred to as "solid food") according to the first embodiment of the present invention will be described.

[0021] [Regarding the basic configuration of the solid food] With reference to FIGS. 1 and 2, an example of the appearance of the mozuku-containing solid food 1 according to this embodiment will be described. FIG. 1 is a schematic diagram for explaining an example of the appearance of the solid food 1 of this embodiment. Figure 2 is a cross-sectional view for explaining an example of the state of the cross-section of the solid food 1 shown in Figure 1.

[0022] As shown in Figures 1 and 2, the solid food 1 of the present embodiment contains mozuku MS in its raw material and is configured to have a main body 10. This main body 10 constitutes the main part of the solid food 1.

[0023] The main body 10 of the solid food 1 is provided by a specific raw material and processing method. Specifically, the main body 10 of the solid food 1 is kneaded containing at least the raw materials of mozuku MS, moisture, and cereal powder. Further, in the present embodiment, it is provided by further containing and kneading luncheon meat LM, onion ON, and Japanese leek GC in the raw materials.

[0024] Mozuku MS is the main raw material of the present embodiment and is a brown alga collected in the waters of the southwestern islands such as Okinawa. In the present embodiment, it is preferable to use raw mozuku MS or salted mozuku MS after washing with water and draining. Moisture is a component necessary to properly bind mozuku MS and cereal powder, and the texture and preservability of the final product are adjusted by its blending amount. As the cereal powder, powders derived from various cereals such as wheat flour, rice flour, or buckwheat flour can be used, but in the present embodiment, it is particularly preferable to use tempura flour TF. Tempura flour TF is suitable for realizing the swelling during cooking and a light texture due to its special blending.

[0025] Furthermore, in the present embodiment, in addition to moisture, seasonings such as soy sauce, powdered dashi, and liquid dashi are added. These seasonings play a role in bringing out the original flavor of mozuku MS and harmonizing the overall taste of the solid food 1. In particular, soy sauce balances umami and saltiness, and powdered dashi and liquid dashi produce a synergistic effect with the flavor peculiar to seaweed, thereby realizing a deeper taste. These seasonings are uniformly dispersed in the process of kneading the raw materials, so that the flavor spreads to the inside of the solid food 1 and a continuous deliciousness is realized even after cooking. Also, by changing the type and / or blending ratio of the seasonings, product development corresponding to various food preferences becomes possible.

[0026] And the step of kneading these materials, seasonings, etc. (refer to the following description) is carried out so that the whole material is uniformly dispersed while appropriately maintaining the fibrous structure of the mozuku MS. Specifically, first, the mozuku MS and the materials of the aforementioned luncheon meat LM, onion ON, and Japanese leek GC are cut into appropriate sizes (for example, minced), then mixed with cereal powder, and gradually kneaded while adding moisture, seasonings, etc. thereto. In this kneading step, excessive kneading may damage the texture and nutritional components of the mozuku MS, so it is preferable to limit the kneading to the extent that the characteristics of the material can be maintained. In addition, for the cut materials, it may be kneaded while adding a liquid obtained by previously adding water to the cereal powder and stirring.

[0027] The kneaded material is then processed so as to satisfy the component of the present invention of "extending and molded in a rod shape". The "rod shape" here means a shape extending in the length direction, and for example, a shape having a length of about 5 to 15 cm and a width of about 1 to 3 cm is preferable. This rod shape is appropriately determined in consideration of the ease of handling and eating as food. It is preferable to use a dedicated mold 20 (refer to the following description) for molding to ensure a uniform size and shape. Alternatively, it may be molded using an extrusion molding machine.

[0028] Also, as shown in FIG. 2, the cross-section of the main body 10 of the solid food 1 is formed in a trapezoidal shape (for example, an isosceles trapezoidal shape). This trapezoidal cross-sectional shape contributes to improving the grip and stability of the food. Specifically, a trapezoidal cross-section with the upper side and the lower side (refer to FIG. 2) parallel and both side surfaces inclined at an appropriate angle is easy to grip with chopsticks or a fork, and can also suppress slipping when holding and eating by hand. More specifically, by setting the trapezoidal shape (for example, an isosceles trapezoidal shape) with the lower side longer than the upper side (refer to FIG. 2), the stability when the flat surface is placed downward is improved, and handling on the table and in the bento box becomes easier.

[0029] In addition, in this embodiment, it is preferable that the cross-section of the solid food 1 is formed in a trapezoidal shape, but it is not limited thereto. For example, the cross-section may be formed in a rectangular shape, an elliptical shape, a circular shape, a triangular shape, a hexagonal shape or other polygonal shapes, or an irregular shape. The selection of the cross-sectional shape is determined in consideration of various factors such as the use of the food, the texture, the ease of gripping, the efficiency of the manufacturing process, or the differentiation as a product. For example, a circular cross-section enables uniform heating, and a triangular cross-section can provide an angle that is easy to pick up with chopsticks. In addition, by changing the cross-sectional shape, it is possible to affect the cooking time or the degree of oil penetration, and to achieve different textures and flavors.

[0030] For example, when it is rectangular (specifically square), by combining the shape extending in a rod shape and the rectangular cross-sectional shape, it is possible to achieve both ease of handling in the manufacturing process and ease of eating after cooking. In particular, since the cross-section is rectangular, uniform heating is possible during cooking, and a consistent texture and quality can be realized in the main body.

[0031] In this way, the solid food 1 of this embodiment is configured. That is, as described above, by appropriately kneading the mozuku MS, moisture, and cereal powder, a dough that can be molded into a solid shape is formed while retaining the original nutritional components and functionality of the mozuku MS. By extending and molding this dough in a rod shape, it is possible to realize a food form that combines portability and convenience, which could not be achieved with conventional liquid mozuku MS products. Furthermore, by making the cross-section trapezoidal, the gripability and stability of the solid food 1 are improved, and it is possible to make a shape suitable for use in various eating scenes.

[0032] Furthermore, in the present embodiment, as a method for solidifying after molding, it is possible to adopt a method of frying with high-temperature cooking oil or a method of solidifying by freezing. By frying, a fragrant texture and flavor are imparted to the outside, and at the same time, the internal materials are firmly combined to realize a stable solid state (see the description below). On the other hand, solidification by freezing has the advantage of improving the long-term storage stability of the product and ensuring the stability of the nutritional components and functionality of mozuku MS (see (the first modification example of the present embodiment) described below).

[0033] [Configuration of the dedicated mold] With reference to FIG. 3, an example of the configuration of the dedicated mold 20 used in the present embodiment will be described. FIG. 3 is a perspective view for explaining an example of the structure of the mold used for processing the solid food 1 shown in FIG. 1.

[0034] As shown in FIG. 3, the dedicated mold 20 is a rectangular box-shaped storage container, and includes a bottom wall portion 21, four side wall portions 22, and a plurality of partition wall portions 23.

[0035] The bottom wall portion 21 is the bottom part of the dedicated mold 20 and is formed in a rectangular shape. Each of the four side wall portions 22 stands upright upward from the four peripheral edges of the bottom wall portion 21 and functions as the outer wall of the dedicated mold 20.

[0036] The plurality of partition wall portions 23 stand upright on the bottom wall portion 21. In addition, each of the plurality of partition wall portions 23 is arranged in parallel with each other, and both longitudinal ends thereof are connected to each of a pair of side wall portions 22 arranged opposite to each other. By these plurality of partition wall portions 23, the internal space of the dedicated mold 20 is partitioned into a plurality of molding spaces RM. Each of the molding spaces RM has a cross-sectional shape corresponding to the shape of the solid food 1 described above, and in the molding space RM of the present embodiment, it expands upward and opens so that the cross-section is a trapezoidal (inverted isosceles trapezoidal) cross-section. With this trapezoidal molding space RM, the molded solid food 1 is molded to have a uniform trapezoidal cross-section.

[0037] [Method for Processing Solid Food] With reference to FIGS. 4 to 10, an example of the processing method of the solid food 1 according to the present embodiment will be described. FIG. 4 is a schematic diagram for explaining an example of the first process procedure according to the processing method of the solid food 1 shown in FIG. 1. FIG. 5 is a schematic diagram for explaining an example of the second process procedure according to the processing method of the solid food 1 shown in FIG. 1. FIG. 6 is a schematic diagram for explaining an example of the third process procedure according to the processing method of the solid food 1 shown in FIG. 1. FIG. 7 is a schematic diagram for explaining an example of the fourth process procedure according to the processing method of the solid food 1 shown in FIG. 1. FIG. 8 is a schematic diagram for explaining an example of the fifth process procedure according to the processing method of the solid food 1 shown in FIG. 1. FIG. 9 is a schematic diagram for explaining an example of the sixth process procedure according to the processing method of the solid food 1 shown in FIG. 1. FIG. 10 is a schematic diagram for explaining an example of the seventh process procedure according to the processing method of the solid food 1 shown in FIG. 1.

[0038] As shown in FIG. 4, first, fresh raw mozuku MS or rehydrated salted mozuku MS is cut into appropriate-sized coarse shreds. Next, as shown in FIG. 5, as a preparatory step for cooking, onion ON is cut into uniform shreds, luncheon meat LM is cut into fine shreds, and Japanese bunching onion GC is cut into shreds along the fibers. As shown in FIG. 6, these materials are put together (stored) in one container CN (for example, a bowl).

[0039] Here, the mozuku MS used as a material for the solid food 1 is formed into shreds (see FIG. 4) in order to make use of its unique texture and nutritional value. By cutting it into shreds, while the fibrous texture of the mozuku MS is appropriately retained, it can be uniformly mixed with other materials, and the effect that the flavor of the mozuku MS spreads throughout the entire solid food 1 after molding can be obtained.

[0040] Furthermore, in addition to mozuku MS, the solid food 1 of this embodiment contains, as described above, luncheon meat LM, onion ON, and Japanese leek GC (see Fig. 5). These additional ingredients serve to impart a complex flavor and texture to the solid food 1 that cannot be obtained with mozuku MS alone. Specifically, the luncheon meat LM provides a moderate saltiness and the deliciousness of meat, the onion ON adds a natural sweetness and aroma, and the Japanese leek GC gives a unique flavor and color. By combining these ingredients, it becomes possible to realize a solid food 1 with an excellent nutritional balance and a satisfying texture.

[0041] Also, in this embodiment, the ingredients of luncheon meat LM, onion ON, and Japanese leek GC are cut into smaller shreds than mozuku MS (see Figs. 5 and 6). This difference in ingredient size creates a change in texture, allowing one to enjoy the flavors that bring out the characteristics of each ingredient. By cutting the mozuku MS into shreds, its role as an overall binder is also strengthened. On the other hand, by cutting the other ingredients smaller than the mozuku MS, a structure is formed where changes in texture and the spread of flavor can be felt when chewed. By thus varying the size of the ingredients, it becomes possible to create complex textures and flavor layers in the solid food 1, which is prone to becoming monotonous.

[0042] Next, as shown in Fig. 7, a liquid mixture of tempura flour TF that has been pre - mixed with water and stirred is added to these materials. Here, as a characteristic point of this embodiment, in order to improve the texture of the final product, tempura flour TF is used instead of ordinary wheat flour. By this use, it becomes possible to achieve a crispy texture in the final product. In this step or in the previous steps mentioned above, as a flavoring seasoning, a granulated dashi base and a umami seasoning (e.g., MSG (registered trademark)) that enhances umami are weighed and mixed.

[0043] Furthermore, as shown in FIG. 8, when all the raw materials are stored in a single container CN, they are kneaded uniformly. In this kneading process, excessive kneading is avoided by ensuring that the fiber structure of the mozuku MS is retained to an appropriate extent so as not to impair its original texture. Through such kneading, an ideal dough is formed in which the unique texture of the mozuku MS is harmonized with the sweetness of the onion ON, the umami of the pork, and the aroma of the Japanese leek GC.

[0044] As shown in FIG. 9, the uniform dough thus obtained is filled into the groove-shaped molding space RM arranged in parallel in the above-described mold 20. As shown in FIG. 10, by filling the molding space RM and spreading it horizontally using a spatula SP, the dough is molded into a uniform rod shape having an ideal cross-sectional shape.

[0045] As a final product, by frying in appropriately temperature-controlled high-temperature cooking oil, the exterior becomes a fragrant golden color (an example of "molding and solidifying"), and the interior has an appropriate elasticity, resulting in the completion of the flavorful mozuku-containing solid food 1 (see FIG. 1).

[0046] [Regarding the Features and Advantages of the Present Embodiment] [1] As described above, according to the mozuku-containing solid food 1 of the present embodiment, it has a main body 10, and the main body 10 is kneaded containing at least the raw materials of mozuku MS, moisture, and grain powder and extends in a rod shape and is molded. The cross-section of the main body 10 is formed in a trapezoidal shape.

[0047] Therefore, it is possible to realize a new food form that is liberated from the constraints of the liquid form of conventional mozuku foods. That is, by providing the main body 10 of the solid food 1 in a shape that extends in a rod shape, it can be easily grasped and eaten with chopsticks, a fork, or by hand, and can be conveniently ingested as part of a daily meal or, for example, a snack when going out. Further, by forming the cross-section of the main body 10 in a trapezoidal shape, the gripability is further improved, and the stability when picked up with chopsticks, a fork, or by hand can be ensured. Thereby, while preventing spillage and crumbling during eating, it can be easily ingested in a solid state without impairing the original nutritional value and functional components of mozuku MS. Furthermore, by kneading and molding mozuku MS, moisture, and cereal powder, it is possible to gently adjust the unique viscosity and flavor of mozuku MS while providing variations in texture. As a result, it becomes a product that is easily acceptable to the younger generation, who have hitherto shunned conventional mozuku foods, or consumers who are sensitive to texture, and the health-promoting effect of mozuku MS can be widely spread. Also, by adopting the form of the rod-shaped solid food 1, it is possible to provide a mozuku food with improved storage stability and portability, which can be expected to be utilized in a variety of eating scenes.

[0048] [2] Moreover, according to the mozuku-containing solid food 1 of the present embodiment, the material of mozuku MS is formed into fine shreds.

[0049] Therefore, while adjusting the viscosity and texture peculiar to mozuku MS, it is possible to ensure the uniformity of the texture and flavor of the entire solid food 1. By cutting the mozuku MS into fine pieces, it is possible to achieve uniform dispersion inside the main body 10 without impairing the nutritional components and functionality while appropriately cutting its fibrous structure. As a result, it is possible to achieve stable taste and nutritional intake per bite. In addition, by forming it into fine pieces, the aroma and flavor of seaweed peculiar to mozuku MS can be effectively harmonized with the cereal powder, and the ease of eating can be improved while retaining the original characteristics of mozuku MS. Furthermore, by cutting it into fine pieces, the bondability between the materials during rod-shaped molding is enhanced, and the stability and durability of the solid state can be improved. As a result, it is possible to prevent breakage during handling and further enhance portability and storability.

[0050] [3] Moreover, according to the mozuku-containing solid food 1 of the present embodiment, the material further includes luncheon meat LM, onion ON, and Japanese bunching onion GC.

[0051] Therefore, the nutritional value and flavor of the solid food 1 can be significantly improved. In particular, the high-quality protein contained in the luncheon meat LM can improve the nutritional balance of the entire food without impairing the original functional components of the mozuku MS, and can realize a highly satisfying eating experience. Furthermore, the sweetness and spiciness of the onion ON can effectively harmonize with the seaweed-specific flavor of the mozuku MS, and can give a more familiar taste impression. In addition, the aromatic components of the Japanese bunching onion GC serve as an accent, and can give depth and complexity to the overall taste. The combination of these three types of auxiliary materials (auxiliary ingredients) adds a multi-layered and harmonious flavor that could not be achieved with conventional mozuku foods, and is more likely to be accepted by a wide range of consumers, especially the younger generation and children who have shunned conventional mozuku foods. In addition, the addition of these auxiliary materials not only affects the flavor, but also has a favorable effect on the physical properties of the mozuku food, bringing changes and diversity to the texture during chewing, realizing a more satisfying eating experience, and improving the versatility as a general side dish.

[0052] [4] Also, according to the mozuku-containing solid food 1 of the present embodiment, the materials of the luncheon meat LM, onion ON, and Japanese bunching onion GC are formed into smaller shreds than the material of the mozuku MS.

[0053] Therefore, it is possible to give remarkable diversity and depth to the texture of the whole food. Specifically, by making the mozuku MS into larger shreds, uniform dispersion inside the main body 10 is ensured, while making the luncheon meat LM, onion ON, and Japanese bunching onion GC into smaller shreds, different texture layers can be created during chewing. Due to this contrast in texture, a different texture experience can be achieved with each bite, significantly enhancing the appeal of the food. Also, by optimizing the cutting size for each material, the original flavor and umami of each material can be effectively brought out, and a synergistic effect is produced where each component enhances each other. Furthermore, by making the mozuku MS into larger shreds compared to the luncheon meat LM, onion ON, and Japanese bunching onion GC, the texture and crunchiness of the mozuku MS can be clearly recognized, improving the flavor balance and depth of taste of the whole food. Also, the difference in the size of the materials has a positive impact on the physical structure of the main body 10, and the bonding strength during molding and the stability after cooking can also be enhanced.

[0054] [5] Also, according to the mozuku-containing solid food 1 of the present embodiment, the main body 10 is formed and solidified by frying with high-temperature cooking oil.

[0055] Therefore, it is possible to strongly bond the ingredients inside the main body 10 while imparting a savory texture and flavor to the outside. In this frying process, the mozuku MS and the cereal powder are chemically bonded by heat, and a stable solid state can be achieved. Further, by rapid heat treatment, it is possible to minimize the loss of nutritional components and functional substances contained in the mozuku MS, and moderately soften the unique flavor of the mozuku MS. Furthermore, the uniform baking color and savory aroma formed on the outside can also visually stimulate the appetite and realize a marketability that is easily accepted by consumer groups that were previously resistant to mozuku products. The treatment at high temperature also improves the microbial safety and enhances the storage stability at room temperature. Combined with the trapezoidal cross-sectional shape, uniform heat is transmitted to the entire surface by frying, and a consistent texture and quality can be provided throughout the product. In addition, the unique savory aroma and flavor generated by frying can be perfectly blended with the original seaweed-like flavor of the mozuku MS, creating a new eating experience.

[0056] [7] Moreover, according to the mozuku-containing solid food 1 of the present embodiment, the cereal powder is tempura flour TF.

[0057] Therefore, the solid food 1 can achieve a unique delicate texture and improved flavor. Compared with ordinary wheat flour, the special formulation of the tempura flour TF can promote the swelling of the dough during frying and produce a lighter texture. As a result, a synergistic effect can be obtained that enhances rather than impairs the original texture and flavor of the mozuku MS. Due to the action of the starch and swelling agent contained in the tempura flour TF, it can combine perfectly with the fibrous nature of the mozuku MS, achieving an appropriate elasticity during chewing and a good mouthfeel. Also, when frying, the crispy outer layer unique to the tempura flour TF is formed, which softens the unique seaweed flavor of the mozuku MS and results in a flavor combination that is more acceptable to consumers who find mozuku food resistant. Furthermore, the use of the tempura flour TF appropriately suppresses the absorption of oil during cooking, resulting in a product that is acceptable to health-conscious consumers without becoming overly greasy. By realizing an appropriate moisture balance that takes advantage of the characteristics of the tempura flour TF, it is possible to provide a product with excellent preservability while minimizing the loss of nutritional components and functional substances of the mozuku MS.

[0058] [Regarding the modification according to the first embodiment] Next, one or more modifications according to this embodiment will be described. Note that the technical content described in the claims of this utility model registration is not limited to any one or more of these modifications.

[0059] (Regarding the first modification according to this embodiment) In this modification, as an alternative molding and solidifying method to the above-described first embodiment, the technology of freezing processing is applied.

[0060] In the molding and solidifying by freezing processing, similar to the above-described steps, first, the mozuku MS is minced and kneaded with other ingredients (such as luncheon meat LM, onion ON, Japanese bunching onion GC, etc.) and the tempura flour TF and water in an appropriate ratio. Next, this kneaded dough is filled into the trapezoidal molding space RM in the above-described mold 20 and molded uniformly.

[0061] This formed dough is subsequently transferred to a quick-freezing device. In the quick-freezing process, the moisture inside the dough freezes rapidly, stabilizing the material structures such as mozuku MS and tempura flour TF.

[0062] By this freezing process, the solid food 1 becomes a stable solid state while maintaining a rod-like shape and a trapezoidal cross-section. In the frozen state, due to the structure-maintaining effect of water freezing, it has the property of being likely to retain its shape even after thawing.

[0063] The solid food 1 formed and solidified by freezing can be provided by various cooking methods at the time of consumption. For example, by frying it in hot cooking oil after thawing or in its original state, a product can be obtained where the outside has a crispy texture and the inside has the original flavor and texture of mozuku MS. Alternatively, it can also be enjoyed as a product with a lighter texture by cooking it in a microwave oven. Also, by freezing and storing, it is possible to minimize the deterioration of the functional components and nutrients contained in mozuku MS. As a result, it becomes possible to provide a mozuku-containing solid food 1 that maintains its quality even after long-term storage.

[0064] [6] According to this modified example, the main body 10 is formed and solidified by being frozen.

[0065] Therefore, it is possible to improve the storage stability of the solid food 1 and realize the long-term stability of the nutritional components and functionality of the mozuku MS. In this freezing process, the moisture in the kneaded dough is rapidly frozen, and the fine ice crystals formed at that time maintain the structure of the mozuku MS and the cereal powder, enabling a stable solid state to be realized. By this freezing solidification technology, the trapezoidal cross-sectional shape and the rod-shaped extending shape of the main body 10 are maintained even after thawing, ensuring the shape stability of the product. In addition, the freezing process can confine flavor components and minimize the loss of the original flavor and nutrients of the mozuku MS. Furthermore, since it is possible to distribute the product in a frozen state, high-quality solid food 1 can be provided to consumers in remote areas from the manufacturing base, expanding the potential for market development. Even in cooking after thawing, various cooking methods such as frying or microwave heating can be accommodated, enhancing the convenience for consumers. In addition, it becomes less susceptible to the influence of quality fluctuations of the raw material mozuku MS due to seasons, and products with stable quality can be supplied throughout the year. Other configurations and effects are the same as those of the first embodiment described above.

[0066] <Finally> With the above, the description of one or more specific embodiments is completed. However, the aspects of the present invention are not limited to these embodiments, and modifications, improvements, etc. can be made as appropriate.

[0067] That is, it is obvious that those skilled in the art can conceive of various change examples, correction examples, substitution examples, addition examples, deletion examples, equivalent examples within the scope described in the claims for utility model registration, and it is naturally understood that these also belong to the technical scope of the present disclosure. Also, within the scope not departing from the gist of the invention, the components in the above-described embodiments may be arbitrarily combined.

[0068] <Supplementary Note> Furthermore, here, the characteristics of the mozuku-containing solid food (1) according to one or more of the embodiments described above are briefly summarized and listed as [1] to [7] below.

[0069] [1] It has a main body, The main body is kneaded by containing at least materials of mozuku, moisture and cereal powder, and extends in a rod shape and is molded, The cross-section of the main body is formed in a trapezoidal shape, A solid food containing mozuku. [2] The material of the mozuku is formed into fine shreds, The solid food containing mozuku according to [1]. [3] The materials further include luncheon meat, onion and leek, The solid food containing mozuku according to [2]. [4] The materials of the luncheon meat, the onion and the leek are formed into finer shreds than the material of the mozuku, The solid food containing mozuku according to [3]. [5] The main body is formed and solidified by frying with high-temperature cooking oil, The solid food containing mozuku according to [1]. [6] The main body is formed and solidified by freezing, The solid food containing mozuku according to [1]. [7] The cereal powder is tempura powder, The solid food containing mozuku according to [1]. [8] It has a main body, The main body is kneaded by containing at least materials of mozuku, moisture and cereal powder, and extends in a rod shape and is molded, The cross-section of the main body is formed in a rectangular shape, A solid food containing mozuku.

[0070] In addition, the effects corresponding to each of [1] to [7] are summarized and described below. The following description of the effects is provided for those skilled in the art to fully understand the features related to the above [1] to [7], and it is not intended to limit the subject matter described in the scope of utility model claims by these.

[0071] (Effect on the above [1]) A new food form can be realized, which is liberated from the constraints of the liquid form of conventional mozuku foods. That is, since the main body of the solid food is provided in a shape extending in a rod shape, it can be easily grasped and eaten with chopsticks, a fork, or by hand, and can be conveniently consumed as part of daily meals or as a snack when going out, for example. Also, since the cross-section of the main body is formed in a trapezoidal shape, the gripability is further improved, and the stability when picked up with chopsticks, a fork, or by hand can be ensured. Thereby, while preventing spillage and crumbling during eating, it can be easily consumed in a solid state without impairing the original nutritional value and functional components of mozuku. Furthermore, by kneading and molding mozuku, moisture, and cereal powder, the unique viscosity and flavor of mozuku can be mildly adjusted while giving variations to the texture. As a result, it becomes a product that is more easily accepted by the younger generation who have hitherto shunned mozuku foods or consumers who are sensitive to texture, and the health-promoting effect of mozuku can be widely spread. Also, by adopting the form of a rod-shaped solid food, the storage stability and portability are improved, and a mozuku food that can be expected to be utilized in various eating scenes can be provided. (Effect on the above [2]) While adjusting the viscosity and texture peculiar to mozuku, it is possible to ensure the uniformity of the texture and flavor of the entire solid food. By cutting mozuku into fine pieces, it is possible to achieve uniform dispersion inside the main body while moderately cutting its fibrous structure without impairing its nutritional components and functionality. As a result, it is possible to achieve a stable taste and nutritional intake per bite. In addition, by forming it into fine pieces, the unique seaweed aroma and flavor of mozuku can be effectively harmonized with the cereal powder, improving the ease of eating while retaining the original characteristics of mozuku. Furthermore, by cutting it into fine pieces, the bondability between the materials during rod-shaped molding is enhanced, and the stability and durability of the solid state can be improved. As a result, it is possible to prevent breakage during handling and further enhance portability and storability. (Function and effect on the above [3]) The nutritional value and flavor of solid foods can be significantly improved. In particular, the high-quality protein contained in lunch meat can improve the nutritional balance of the entire food without impairing the original functional components of mozuku, and realize a highly satisfying eating experience. Furthermore, the sweetness and spiciness of onions can effectively harmonize with the unique seaweed flavor of mozuku, giving a more familiar taste impression. In addition, the aromatic components of Japanese chives accentuate the overall taste, giving depth and complexity to the overall flavor. The combination of these three types of secondary materials (secondary ingredients) adds a multi-layered and harmonious flavor that could not be achieved with conventional mozuku foods, making it more acceptable to a wide range of consumers, especially the younger generation and children who had previously shunned mozuku foods. In addition, the addition of these secondary materials not only affects the flavor, but also has a favorable impact on the physical properties of mozuku foods, bringing changes and diversity to the texture during chewing, realizing a more satisfying eating experience, and improving the versatility as a general side dish. (Function and effect on the above [4]) It can impart remarkable diversity and depth to the texture of the whole food. Specifically, by cutting the mozuku into slightly larger shreds, uniform dispersion inside the main body can be ensured, while cutting the luncheon meat, onion, and Japanese bunching onion into slightly smaller shreds can create layers of different textures during chewing. Due to this contrast in texture, different texture experiences can be achieved with each bite, significantly enhancing the charm of the food. Also, by optimizing the cutting size for each ingredient, the original flavor and umami of each ingredient can be effectively brought out, and a synergistic effect is produced where each component enhances each other. Furthermore, by cutting the mozuku into slightly larger shreds compared to the luncheon meat, onion, and Japanese bunching onion, the texture and crunchiness of the mozuku can be clearly recognizable, improving the flavor balance and depth of taste of the whole food. Also, the difference in the size of the ingredients has a positive impact on the physical structure of the main body, and can also enhance the binding force during molding and the stability after cooking. (Function and effect on the above [5]) While imparting a savory texture and flavor to the outside, the ingredients inside the main body can be firmly bonded. In this frying process, the mozuku and the cereal powder are chemically bonded by heat, and a stable solid state can be achieved. Also, through rapid heat treatment, the loss of nutritional components and functional substances contained in the mozuku can be minimized, while moderately softening the unique flavor of the mozuku. Furthermore, the uniform roasted color and savory smell formed on the outside can also visually stimulate the appetite, and realize a marketability that is easily acceptable to consumer groups that were previously resistant to mozuku products. The treatment at high temperature also improves the microbial safety and enhances the shelf life at room temperature. Combined with the trapezoidal cross-sectional shape, uniform heat is transmitted to the entire surface by frying, and a consistent texture and quality can be provided for the whole product. In addition, the unique savory aroma and flavor produced by frying can be perfectly blended with the original seaweed-like flavor of the mozuku, creating a new eating experience. (Function and effect on the above [6]) It is possible to improve the shelf life of solid foods and achieve long-term stability of the nutritional components and functionality of mozuku. In this freezing process, the moisture in the kneaded dough is rapidly frozen, and the fine ice crystals formed during this process maintain the structure of mozuku and cereal powder, enabling a stable solid state to be achieved. With this freezing solidification technology, the trapezoidal cross-sectional shape and rod-like extending shape of the main body are maintained even after thawing, ensuring the shape stability of the product. In addition, the freezing process confines flavor components and can minimize the loss of the original flavor and nutrients of mozuku. Furthermore, since it is possible to distribute in a frozen state, high-quality solid foods can be provided to consumers in remote areas from the manufacturing base, expanding the potential for market development. Even in cooking after thawing, various cooking methods such as frying or microwave heating can be accommodated, enhancing the convenience for consumers. In addition, it becomes less susceptible to the influence of quality fluctuations of raw mozuku due to seasons, and products with stable quality can be supplied throughout the year. (Function and effect on the above [7]) Solid foods can achieve an improved unique delicate texture and flavor. Compared with ordinary wheat flour, tempura flour, due to its special formulation, can promote the swelling of the dough during frying and produce a lighter texture. As a result, a synergistic effect can be obtained that enhances rather than impairs the original texture and flavor of mozuku. Through the action of starch and swelling agents contained in tempura flour, it can combine perfectly with the fibrous texture of mozuku, achieving an appropriate elasticity during chewing and a pleasant mouthfeel. Also, when frying, a crispy outer layer characteristic of tempura flour is formed, softening the unique seaweed flavor of mozuku and creating a flavor combination that is acceptable even to consumers who are resistant to mozuku foods. Furthermore, the use of tempura flour appropriately suppresses the absorption of oil during cooking, resulting in a product that is acceptable to health-conscious consumers without becoming overly greasy. By achieving an appropriate moisture balance that makes use of the characteristics of tempura flour, it is possible to provide a product with excellent shelf life while minimizing the loss of nutritional components and functional substances of mozuku. (Function and effect on the above [8]) The combination of a shape extending in a rod shape and a rectangular cross-sectional shape enables both ease of handling in the manufacturing process and ease of eating after cooking. In particular, due to the rectangular cross-section, uniform heating during cooking is possible, and a consistent texture and quality can be achieved throughout the main body.

Industrial Applicability

[0072] The present invention is useful as a solid food containing mozuku that can be easily handled and eaten simply, having shed the conventional liquid form so as to improve the texture and flavor while maintaining the nutritional value and functionality of mozuku and being acceptable to a wider range of consumers.

Explanation of Signs

[0073] 1: Solid food (solid food containing mozuku) 10: Main body 20: Mold 21: Bottom wall portion 22: Side wall portion 23: Partition wall portion CN: Container GC: Scallions LM: Luncheon meat MS: Mozuku ON: Onion RM: Molding space SP: Spatula TF: Tempura batter

Claims

1. A body, The main body is made by kneading at least the materials of mozuku, water, and grain powder, and molding it into a rod-like shape. The cross section of the body is formed in a trapezoidal shape. Solid food containing mozuku seaweed.

2. The mozuku material is formed into fine pieces. The mozuku-containing solid food according to claim 1.

3. The ingredients further include luncheon meat, onion and chives. The mozuku-containing solid food according to claim 2.

4. The luncheon meat, the onion and the chive materials are chopped smaller than the mozuku material. The mozuku-containing solid food according to claim 3.

5. The body is molded and solidified by frying in high-temperature edible oil. The mozuku-containing solid food according to claim 1.

6. The body is molded and solidified by freezing. The mozuku-containing solid food according to claim 1.

7. The grain flour is tempura flour. The mozuku-containing solid food according to claim 1.

8. A body, The main body is made by kneading at least the materials of mozuku, water, and grain powder, and molding it into a rod-like shape. The cross section of the main body is formed in a rectangular shape. Solid food containing mozuku seaweed.

Images