Manufacturing method of kombu tsukudani

Abstract

To provide a method of enhancing viscosity and water retention property of paste-like kelp Tsukudani without using a food additive such a thickener including a thickening polysaccharide, a gelling agent and a stabilizer, and processed starch, and a method of preventing dripping of the Tsukudani by using the paste-like kelp tsukudani.SOLUTION: A method for producing a paste-like kelp Tsukudani comprises, in the following order, a step of freezing raw kelp, a step of thawing frozen kelp, a step of pulverizing the kelp after thawing, and a step of seasoning and kneading the kelp after crushing.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing a paste-like kelp tsukudani and a method for using the same. [Background technology]

[0002] In general, commercially available kombu tsukudani is made by simmering kombu in a seasoning liquid, then applying a seasoning liquid called mabushi liquid, which contains thickening polysaccharides and agar, to the surface. This not only enhances the seasoning, but also increases the shine and luster of the kombu surface, and prevents the loss of shine and the drying out of the kombu surface during storage, thereby improving quality (Patent Documents 1 and 2).

[0003] Since ordinary coating liquid is a highly viscous liquid, when kombu tsukudani is added to onigiri, the coating liquid may transfer to the rice and drip onto the outside of the onigiri, ruining the appearance of the onigiri. Therefore, there has been a demand for a coating liquid that does not drip.

[0004] In order to solve the above problems, various syneresis inhibitors and syneresis inhibition methods have been proposed. Specifically, a method for preventing syneresis using a dried konjac processed product containing konjac flour, carbohydrates, and starch when producing boiled seaweed and other foods or ingredients for rice balls (Patent Document 3), and a method for preventing syneresis using succinoglycan in ingredients for rice balls and sandwiches (Patent Document 4) have been disclosed, but there is still room for improvement, and a method with a higher syneresis inhibition effect is desired.

[0005] On the other hand, due to growing health consciousness among consumers in recent years, an increasing number of consumers are requesting foods with fewer food additives, and there is a demand for technology that can suppress dripping and syneresis without using gelling agents or thickeners.

[0006] Incidentally, paste-like processed foods made from kelp are disclosed in a method for producing kelp paste food (Patent Document 5) and a method for producing edible seaweed paste (Patent Document 6), but the use of kelp paste to prevent dripping of kelp tsukudani and the technology for further increasing the viscosity of kelp paste are not known. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2006-187207 A [Patent Document 2] JP 2011-229522 A [Patent Document 3] JP 2004-215646 A [Patent Document 4] JP 2016-131509 A [Patent Document 5] Japanese Patent Publication No. H3-254654 [Patent Document 6] Japanese Patent Publication No. H6-181722 DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0008] The present invention aims to provide a method for preventing dripping of kombu tsukudani by using kombu paste without using food additives such as thickeners including thickening polysaccharides, gelling agents and stabilizers, processed starch, etc. Another aim is to provide a method for further increasing the viscosity and water retention of said kombu paste. [Means for solving the problem]

[0009] As a result of the inventors' earnest efforts to solve the above problems, they discovered that a paste-like kelp tsukudani obtained by freezing raw kelp, thawing it, crushing it, and then seasoning and boiling it has high viscosity and water retention, and can suppress syneresis. They also discovered that when the paste-like kelp tsukudani is used as a coating liquid for kelp tsukudani, dripping is suppressed compared to conventional coating liquids, and thus the present invention was completed.

[0010] That is, the present invention relates to the following. [1] The present invention relates to a method for producing a paste-like kelp tsukudani, which comprises, in order, a step of freezing raw kelp, a step of thawing the frozen kelp, a step of crushing the thawed kelp, and a step of boiling and seasoning the crushed kelp. [2] The present invention relates to a method for producing a paste-like kelp tsukudani according to [1], which comprises a step of washing the kelp after the thawing treatment. [3] The present invention relates to a method for producing a paste-like kelp tsukudani according to [1], which comprises a step of subjecting the pulverization treatment to a subsequent boiling treatment. [4] The present invention relates to a method for producing a paste-like kelp tsukudani according to [1], characterized in that it comprises a step of washing the kelp after the thawing process, and a step of boiling the kelp after the crushing process. [5] The present invention relates to a method for using a paste-like kelp tsukudani, which comprises mixing the paste-like kelp tsukudani obtained by the method described in [1] to [4] with kelp tsukudani. Effect of the Invention

[0011] According to the present invention, it is possible to obtain a paste-like kelp tsukudani that has high viscosity and water retention and can suppress syneresis. Furthermore, by using the paste-like kelp tsukudani as a coating liquid for kelp tsukudani, it is possible to suppress dripping of the kelp tsukudani. The paste-like kelp tsukudani of the present invention does not require the use of thickeners containing thickening polysaccharides, gelling agents, processed starch, etc. to prevent dripping, so the use of food additives can be reduced. Furthermore, when no thickeners are used, flavor release is improved and the flavor of the kelp tsukudani can be improved. Furthermore, according to the present invention, a method for further increasing the viscosity of the paste-like kelp tsukudani can be provided. [Brief description of the drawings]

[0012] [Figure 1] 1 is a flowchart showing one embodiment of a method for producing a paste-like kelp tsukudani of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] In the present invention, raw kelp is used as the raw material kelp. In the present invention, raw kelp refers to kelp that is kept moist, and does not include dried kelp that is dried in the sun or hot air after harvesting. The raw kelp may be any kelp that is kept moist, and specifically, raw kelp that is harvested as is, frozen kelp that is frozen and stored after harvesting, and salted kelp that is salted after harvesting can be used as the raw material kelp.

[0014] The origin of the kelp used as the raw material is not particularly limited and may be domestic, mainly from Hokkaido or Aomori, but may also be from China or Russia, and kelp from any origin can be used.

[0015] The type of kelp may be any type, such as true kelp, Rishiri kelp, Hidaka kelp, long kelp, cat's foot kelp, Rausu kelp, etc. Furthermore, the part used may be either the leaf kelp or the root kelp.

[0016] Hereinafter, one embodiment of the paste-like kelp tsukudani will be described as an embodiment for carrying out the present invention. However, the present invention is not limited to this embodiment. Fig. 1 is a flow chart showing one embodiment of the method for producing the paste-like kelp tsukudani.

[0017] [Pretreatment (St1)] Raw kelp may have foreign matter such as sand or shells attached to it, so a pre-treatment step (St1) is performed to remove these by rinsing with water or cleaning with a brush. In addition, the raw kelp can be used in its original size, but since the harvested kelp is long and large, it can be cut into a size that is easy to handle in advance in the pre-treatment step (St1), and the size is not particularly limited. The pretreatment (St1) is not an essential step and may be performed as necessary, and is not necessary when using raw materials from which foreign matter has been removed in advance or when performing the post-step washing treatment (St4) described below. Also, when the raw material used is salted kelp, washing is performed in the pretreatment (St1) and also serves as a desalting treatment.

[0018] [Freezing process (St2)] The raw kelp that has been pretreated (St1) is subjected to a freezing treatment (St2). The freezing treatment (St2) in the present invention is not primarily intended to preserve the raw kelp (prevent quality deterioration), but rather to increase the viscosity and water retention of the paste-like kelp tsukudani of the present invention. By subjecting raw kelp to a freezing process (St2), the cell walls of the kelp are destroyed, and in the subsequent thawing process (St3) described below, the components contained within the cell walls (hereinafter referred to as "drip") are eluted and removed, thereby increasing the viscosity and water retention of the paste-like kelp tsukudani of the present invention. According to the 5th edition of the Standard Tables of Food Composition in Japan, the nutritional content of kelp (dried true kelp) is 34.4% carbohydrates, 27.1% dietary fiber, 19.6% minerals (ash), 8.2% protein, 1.2% fat, and 9.5% water, of which the carbohydrates are mostly mannitol, and the dietary fiber is mostly polysaccharides such as alginic acid. By freezing kelp (St2) and then thawing it (St3), a lot of low molecular weight carbohydrates are eluted, while little high molecular weight dietary fiber (polysaccharides) is eluted. Therefore, it is thought that the relatively higher ratio of dietary fiber increases the interaction between polysaccharides and increases viscosity. The treatment conditions for the freezing treatment (St2) may be any temperature at which the kelp can be frozen, and is preferably below freezing point -4°C or below. Freezing below freezing point -4°C or below can promote the dissolution of drips. The freezing method in the freezing treatment (St2) is not particularly limited and may be either slow freezing or quick freezing.

[0019] [Thawing process (St3)] The raw kelp that has been frozen (St2) is then thawed (St3). The thawing process (St3) causes a large amount of drip to be dissolved from the raw kelp, and by removing the drip, the viscosity and water retention of the paste-like kelp tsukudani of the present invention can be increased. The thawing method for the thawing treatment (St3) is not particularly limited, and may be any of the following: natural thawing at room temperature or in a refrigerator, or thawing under running water by pouring water over the kelp or immersing the kelp in water.

[0020] [Cleaning process (St4)] The raw kelp that has been thawed (St3) is washed (St4). The washing (St4) not only removes drips from the kelp, but also dissolves and removes low molecular weight carbohydrates from the kelp, thereby further increasing the viscosity and water retention of the paste-like kelp tsukudani of the present invention. The washing process (St4) is effective simply by immersing the kelp in water, but is preferably performed by immersing the kelp in water and shaking it. There are no particular limitations on the temperature of the washing process (St4), and either normal water, warm water, or hot water may be used, but using hot water at a higher temperature will allow drips to be removed more effectively. For example, compared to washing with normal water, washing with hot water (boiling) can increase the viscosity and water retention of the paste-like kelp tsukudani of the present invention. The shaking means for the washing treatment (St4) is not particularly limited and may be stirring or aeration in a water tank, or drum washing or spiral washing using a washing machine. The cleaning treatment (St4) is not an essential step and can be carried out as necessary.

[0021] [Crushing process (St5)] The kelp that has been thawed (St3) or washed (St4) is then crushed (St5). In the crushing process (St5), the kelp or kelp and water are fed to a crusher to crush it, where the kelp is sheared and the viscous polysaccharides contained in the kelp are dissolved, increasing the viscosity, and the kelp becomes a paste-like viscous material (hereinafter referred to as kelp paste). In addition, the more finely the kelp is crushed, the greater the surface area of ​​the kelp and the higher its water retention, which makes it possible to suppress dripping of the paste-like kelp tsukudani of the present invention. The size of the crushed material in the crushing process (St5) is not particularly limited as long as the opening size is 5 to 6 mm or less. Note that crushed material with an opening size larger than 5 to 6 mm is inappropriate because the viscosity becomes low. Furthermore, if the aim is to further increase the viscosity and water retention of the kelp paste and to make it have a smooth texture, it is preferable for the grinding size to have an opening size of 2.5 mm or less, and more preferably an opening size of 0.8 mm or less; the smaller the grinding size, the higher the viscosity and water retention, and the smoother the texture. The means for the pulverization treatment (St5) may be a food cutter, a grinder cutter, or the like, and is not particularly limited.

[0022] [Boiling treatment (St6)] The kelp paste obtained by the crushing process (St5) is further subjected to a boiling process (St6). The boiling process (St6) aims to sufficiently soften and swell the kelp, thereby increasing the viscosity and water retention of the paste-like kelp tsukudani. Furthermore, by providing sufficient water to the kelp in advance and allowing it to swell in the boiling process (St6), when the kelp is mixed with a seasoning liquid with a high Bx in the subsequent seasoning and stewing process (St7) described below, the kelp can be prevented from hardening due to rapid dehydration, and the replacement of the water in the kelp with the seasoning can be promoted. In the method of boiling treatment (St6), water is added appropriately to the kelp paste and then boiled (heated). The amount of water added can be adjusted according to the quality and use of the final product and is not particularly limited, but when the paste-like kelp tsukudani obtained by the method of the present invention is used as a coating liquid for the kelp tsukudani described below, it is preferable to add less than 3 parts by weight, including water added in a previous process, per 1 part by weight of raw kelp as the raw material. This is because if too much water is added, the viscosity of the kelp paste decreases, causing dripping in the final kelp tsukudani product. The heating conditions for the boiling treatment (St6) are not particularly limited, but may be performed for 3 to 60 minutes at 80° C. to 100° C. Although the conditions vary depending on the heating equipment used, it is preferable to heat at 80 to 100° C. for 5 to 30 minutes. If the kelp paste is heated at a high temperature for a long period of time, the viscosity and water retention of the kelp paste will decrease, making it impossible to obtain the paste-like kelp tsukudani of the present invention. The heating equipment used in the boiling treatment (St6) is not particularly limited, and for example, boiling may be performed using a steam kettle, or continuous heating may be performed using a Joule heating device. The boiling process (St6) is carried out to improve the viscosity, water retention and yield of the paste-like kelp boiled in soy sauce according to the present invention, but is not an essential process and can be carried out as necessary. Also, if the boiling process (St6) is not carried out, the amount of water added in the boiling process (St6) can be added to the next process to adjust the moisture content of the final product.

[0023] [Seasoning boiling process (St7)] The kelp paste obtained by the crushing process (St5) or the kelp paste obtained by the boiling process (St6) is added with seasoning liquid and heated for seasoning and boiling process (St7) to complete the paste-like kelp tsukudani of the present invention. In the seasoned boiling process (St7), the kelp paste obtained by the crushing process (St5) or the kelp paste obtained by the boiling process (St6) is mixed with a seasoning liquid containing soy sauce and carbohydrates, and the seasoned boiling process (St7) is performed so that the water activity is Bx40 or more and Aw0.9 or less, thereby making it possible to produce a paste-like kelp tsukudani with a suitable shelf life for kelp tsukudani. To further improve the shelf life, the seasoned boiling process (St7) can be performed so that the water activity is less than Aw0.88, and more preferably, the seasoned boiling process (St7) can be performed so that the water activity is less than Aw0.86.

[0024] The seasoning liquid used in the seasoning and stewing process (St7) contains soy sauce and carbohydrates as essential seasonings, and other seasonings to be used are not particularly limited, and additives such as acidulants, thickening polysaccharides, and preservatives can be used. In the method of the present invention, the water retention can be further increased and dripping suppressed by using thickeners, gelling agents and stabilizers containing thickening polysaccharides, agar, starch and modified starch, but because the paste-like kelp tsukudani of the present invention has high water retention, dripping can be suppressed without the addition of thickening polysaccharides, etc.

[0025] The paste-like kombu tsukudani obtained by the method of the present invention can be used in place of a coating liquid that uses thickening polysaccharides or agar. By mixing kombu obtained by cooking kombu in a seasoning liquid containing soy sauce and carbohydrates (hereinafter referred to as "kombu tsukudani") with the paste-like kombu tsukudani, it is possible to produce kombu tsukudani that has less dripping than the coating liquid. Furthermore, since the paste-like kombu tsukudani has a high water retention capacity, dripping can be suppressed even when the product temperature is high, whereas conventional coating liquids using thickening polysaccharides or agar lose viscosity as the product temperature rises, causing increased dripping. Therefore, by using the paste-like kombu tsukudani of the present invention, it is possible to produce kombu tsukudani with improved dripping even in the high temperatures of summer, compared to kombu tsukudani using conventional coating liquid.

[0026] The mixing ratio of kombu tsukudani and paste-like kombu tsukudani is not particularly limited, but the paste-like kombu tsukudani can be mixed in the range of 10 parts by weight or more and 200 parts by weight or less for 100 parts by weight of kombu tsukudani. From the viewpoint of appearance, the ratio is preferably 15 parts by weight to 100 parts by weight, and more preferably 20 parts by weight to 50 parts by weight.

[0027] Thus, the method of the present invention improves the viscosity and water retention of the paste-like kelp tsukudani, and by combining the paste-like kelp tsukudani with kelp tsukudani instead of the conventional coating liquid, it is possible to produce kelp tsukudani with reduced dripping. EXAMPLES

[0028] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0029] 〔material and method 〕 The following examples and comparative examples were carried out using the following materials and conditions unless otherwise specified. [St1] 820 g of raw konbu (ma konbu) was pretreated (St1) in tap water for 5 minutes using a spiral washer. [St2, St3] The pretreated (St1) kelp was frozen at -20°C for 3 days (St2) and then naturally thawed in a refrigerator at 10°C (thawing process (St3)). [St4] The thawed kelp (St3) was immersed in 10 times the amount of normal water (25°C) and stirred for 5 minutes to perform a washing process (St4). [St5] The washed kelp (St4) was ground (St5) using a grinder (Micromeister, manufactured by Masuko Sangyo Co., Ltd., rotation speed 2,000 rpm) with a mesh size of 0.76 mm to obtain a kelp paste. [St6] The kelp paste after the crushing process (St5) was mixed with 750 g of water (hot water) based on the weight of the raw kelp as the raw material, and was boiled at 100°C for 30 minutes (St6). [St7] To the kelp paste after the boiling process (St6), seasoning liquid A (750 g) shown in Table 1 was added, and the mixture was subjected to seasoning and boiling process (St7) so that the content became Bx52 at the end of boiling, and a sample of paste-like kelp tsukudani was obtained (Example 1). For comparison, samples of paste-like kombu tsukudani with the same Bx were obtained by adding seasoning liquid A and carrying out the seasoning and stewing process (St7) in the same manner as in Example 1 for those not including the washing process (St4) (Example 2), those not including the washing process (St4) and the boiling process (St6) (Example 3), and those in which the temperature of the washing process (St4) was 90°C (Example 4). For those not including the boiling process (St6), the same amount of water (hot water) was added in the seasoning and stewing process (St7) to adjust the temperature. In addition, the amount of raw kelp used was reduced compared to Example 1, and the amount of water added in the boiling process (St6) and the amount of seasoning liquid in the seasoning boiling process (St7) were the same, and the seasoning boiling process (St7) was performed to obtain samples of paste-like kelp tsukudani with the same Bx. Specifically, assuming that the amount of raw kelp used in Example 1 was 100%, samples of paste-like kelp tsukudani were obtained in which the amount of raw kelp used was reduced to 44% (Example 5), 40% (Example 6), and 33% (Comparative Example 1). The viscosity and yield of each sample of the obtained paste-like kelp tsukudani were measured.

[0030] [Table 1]

[0031] [Examples 1 to 6, Comparative Example 1]: Evaluation of dripping The amount of dripping during storage was evaluated for the kombu tsukudani obtained by mixing thinly sliced ​​kombu tsukudani (Bx52, Aw=0.86, cut size 3×60mm) with each of the paste-like kombu tsukudani obtained above. The mixing ratio was 100 parts by weight of thinly sliced ​​kombu tsukudani and 30 parts by weight of paste-like kombu tsukudani. The results are shown in Tables 2 and 3.

[0032] [Measurement of dripping amount during storage] The amount of dripping of kombu tsukudani during storage was measured using the following method. 60g of each sample of kombu tsukudani obtained was packed into half of a lidded container, tilted at about 60 degrees from the horizontal with the kombu tsukudani side facing up, and stored at 30°C for 24 hours in a state where the dripping would fall downward. After 24 hours, the mass of the dripping amount accumulated at the bottom of the container was measured, and the dripping rate (%) was evaluated by dividing the mass of the dripping amount (g) by the amount of each sample (60g) x 100%. The dripping rate was also evaluated according to the following evaluation criteria. [Evaluation Criteria for Dripping Amount] ◯: The dripping rate is 5% or less. ×: The dripping rate exceeds 5%.

[0033] [Table 2]

[0034] [Table 3]

[0035] From the results in Table 2, the viscosity of the paste-like kombu tsukudani can be increased by washing (St4) and boiling (St6). In addition, although a numerical evaluation is not possible because measurements cannot be made, it was found that the viscosity can be increased more by washing (St4) and treating with hot water (90°C) compared to normal water (25°C). In addition, from the results of Table 3, when the amount of raw kelp used in Example 1 is taken as 100%, the manufacturing method of the present invention can suppress dripping of kelp tsukudani even if the amount used is reduced to 40% of the raw material used. In other words, it was found that the manufacturing method of the present invention can reduce the amount of kelp used and increase and improve the kelp yield.

[0036] [Examples 7 to 8, Comparative Examples 2 to 4]: Evaluation of dripping The amount of raw kelp used was reduced to 50% compared to Example 1 above, and the amount of water added in the boiling process (St6) and the amount of seasoning liquid in the seasoning and stewing process (St7) were the same, resulting in a paste-like kelp tsukudani (Example 7) that was seasoned and stewing process (St7) to have the same Bx. Also, in the crushing process (St5) of Example 7, a paste-like kelp tsukudani (Example 8) was obtained by crushing the kelp in the crushing step (St5) to a crushing size of 2.5 mm. As a comparative control, a paste-like kelp tsukudani (Comparative Example 2) was obtained by adding the same amount of water and seasoning liquid to Example 7, but without the freezing process (St2), thawing process (St3), washing process (St4) and boiling process (St6), and by carrying out the seasoning boiling process (St7) to have the same Bx. Also, for comparison, a conventional seasoning liquid (seasoning B listed in Table 2) was heated and dissolved to prepare a conventional seasoning liquid of the same Bx (Comparative Example 3, Comparative Example 4). The viscosity and yield were measured for each sample of the obtained paste-like kelp tsukudani and the conventional coating liquid. Next, the amount of dripping during storage was evaluated for the kombu tsukudani obtained by mixing thinly sliced ​​kombu tsukudani (Bx52, Aw=0.86, cutting size 3×60 mm) with each of the paste-like kombu tsukudani obtained above or the conventional coating liquid. The mixing ratio was 30 parts by weight of paste-like kombu tsukudani and 15 parts by weight (Comparative Example 3) and 30 parts by weight (Comparative Example 4) of the conventional coating liquid per 100 parts by weight of thinly sliced ​​kombu tsukudani. The amount of dripping during storage was measured and evaluated according to the method described in paragraph

[0032] . The results are shown in Table 5.

[0037] [Table 4]

[0038] [Table 5]

[0039] From the results in Table 5, Example 7 has a higher viscosity and less dripping than Example 8, so by reducing the grinding size in the grinding step (St5), the viscosity can be increased and dripping can be suppressed. Example 7 can increase the viscosity of the paste-like kelp tsukudani compared to Comparative Example 2, which does not include the freezing treatment (St2), thawing treatment (St3), washing treatment (St4) and boiling treatment (St6). Furthermore, compared to the conventional coating liquid (Comparative Examples 3 and 4), Example 7 and Comparative Example 2 had higher viscosity and reduced dripping, indicating that dripping can be reduced by replacing the conventional coating liquid with paste-like kelp tsukudani.

[0040] [Example 5, Comparative Example 3]: Evaluation of dripping at high temperatures For the above Example 5 and Comparative Example 3, the amount of dripping during storage was measured when the storage temperature was increased from 30°C to 45°C. The measurements showed that increasing the storage temperature reduced the viscosity and increased the amount of dripping, but the product using the paste-like kelp tsukudani of the present invention (Example 5) showed a smaller increase in dripping than the conventional coating liquid (Comparative Example 3), indicating that the paste-like kelp tsukudani of the present invention can suppress dripping even when the temperature is increased.

[0041] [Table 6] [Industrial Applicability]

[0042] The paste-like kelp tsukudani produced by the method of the present invention can suppress dripping, so when used as a filling for onigiri, it does not drip and makes it possible to provide onigiri that have excellent appearance.

Claims

1. The method for producing paste-like kelp tsukudani comprises, in order, a step of freezing raw kelp, a step of thawing the frozen kelp, a step of crushing the thawed kelp, and a step of seasoning and boiling the crushed kelp.

2. 2. The method for producing a paste-like kelp tsukudani according to claim 1, further comprising a step of washing the kelp after the thawing treatment.

3. 2. The method for producing paste-like kelp tsukudani according to claim 1, further comprising a step of boiling the kelp after the crushing step.

4. The method for producing paste-like kombu tsukudani according to claim 1, further comprising a step of washing the kombu after the thawing process, and a step of boiling the kombu after the crushing process.

5. A method for using a paste-like kelp boiled in soy sauce, comprising mixing the paste-like kelp boiled in soy sauce obtained by the method according to any one of claims 1 to 4 with kelp boiled in soy sauce.

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