Method for producing kelp tsukudani

Abstract

To provide: a production method of soy sauce-boiled kombu in which kombu paste is used so as to cause no mixture unevenness, which focuses on the use of the kombu paste instead of use of coating liquid including thickening polysaccharide and agar, which has the same effect that the use of the coating liquid has; and a method for increasing productivity in production of the soy sauce-boiled kombu with the kombu paste.SOLUTION: There are provided a production method of soy sauce-boiled kombu and so on. The production method includes mixing kombu paste obtained by performing grinding treatment of water-boiled kombu and water-boiled kombu and performing well-boiling treatment of the resultant.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing kelp tsukudani.

Background Art

[0002] Generally, commercially available kelp tsukudani is made by attaching a seasoning liquid containing a thickening polysaccharide or agar called mabushi liquid to the surface of kelp cooked in a seasoning liquid (hereinafter referred to as "cooked kelp"), not only enhancing the flavor, but also increasing the shine and gloss on the surface of the kelp, and improving the quality by preventing the disappearance of the shine and the drying of the kelp surface during storage (Patent Documents 1 and 2).

[0003] On the other hand, since a normal mabushi liquid uses a highly viscous liquid, it is difficult to uniformly and evenly mix cooked kelp and the mabushi liquid when the kelp pieces overlap, resulting in a problem of uneven mixing. Also, in terms of production, it is necessary to separately produce cooked kelp and the mabushi liquid, which increases the manufacturing process and leads to a problem of reduced productivity.

[0004] The applicant of the present application has disclosed a method for obtaining kelp tsukudani with suppressed dripping by mixing cooked kelp and a seasoned and cooked kelp paste using the kelp paste instead of the conventional mabushi liquid containing thickening polysaccharides or agar (Patent Document 3). However, a method for producing kelp tsukudani in which both unseasoned cooked kelp and kelp paste are simultaneously seasoned and cooked is not known.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Disclosure of the Invention

Problems to be Solved by the Invention

[0006] Focusing on the fact that by using a kelp paste without using a dazzling liquid containing thickening polysaccharides or agar, it has the same effect as a dazzling liquid, the present invention aims to provide a method for producing kelp tsukudani that does not cause uneven mixing using a kelp paste. Another object is to provide a method for enhancing productivity in the production of kelp tsukudani by using a kelp paste.

Means for Solving the Problems

[0007] As a result of intensive research to solve the above problems, the present inventors simultaneously cooked the kelp paste obtained by pulverizing boiled kelp and the boiled kelp, so that it is not necessary to cook the kelp paste, which serves as a substitute for the dazzling liquid, alone, and further, the conventional mixing step of mixing the cooked kelp and the dazzling liquid is also unnecessary. Furthermore, a method for producing kelp tsukudani with excellent productivity and quality, in which the kelp paste can be evenly applied to the surface of the kelp, has been found, leading to the completion of the present invention.

[0008] That is, the present invention relates to the following. [1] A method for producing kelp tsukudani, characterized by mixing a kelp paste obtained by pulverizing boiled kelp and boiled kelp and performing a cooking process. [2] The method for producing kelp tsukudani according to claim 1, wherein the mixing ratio with the kelp paste is 1 to 15 parts by weight with respect to 10 parts by weight of boiled kelp.

Effects of the Invention

[0009] According to the present invention, among the manufacturing processes required for the production of conventional kelp tsukudani, the process of preparing the dazzling liquid and the process of mixing the cooked kelp and the dazzling liquid are not required, and the productivity in the production of kelp tsukudani can be enhanced. In addition, since the kelp paste, which serves as a substitute for the dazzling liquid, can be evenly applied to the surface of the cooked kelp, it is possible to obtain kelp tsukudani with a shiny and excellent quality.

Brief Description of the Drawings

[0010]

Figure 1

Mode for Carrying Out the Invention

[0011] (Raw material) The raw material kelp used in the present invention may be kelp in any state of fresh kelp, frozen kelp, salted kelp, or dried kelp. When using salted kelp, it is immersed in water for desalting before the subsequent boiling treatment described below and then used.

[0012] The type of kelp may be any type such as true kelp, Rebun kelp, Hidaka kelp, long kelp, cat's foot kelp, or Raus kelp, and the type does not matter. Also, regarding the part to be used, it may be any part of leaf kelp or root kelp.

[0013] The origin of the kelp may be domestic such as Hokkaido or Aomori, or it may be Chinese or Russian, and it is not particularly limited. Kelp from any origin can be used.

[0014] Hereinafter, as an embodiment for carrying out the present invention, an embodiment of kelp tsukudani using dried kelp will be described. However, the present invention is not limited to this embodiment. FIG. 1 is a flowchart showing an example of the manufacturing method of kelp tsukudani.

[0015] (1) Preparation of kelp paste [Pretreatment (St1)] In order to soften the kelp, the dried kelp is immersed in an acetic acid solution of an appropriate concentration, pulled out, and then subjected to a pretreatment (St1) of curing it for several days. The concentration of the acetic acid solution may be 1 to 10% (V / V), and the amount of the acetic acid solution only needs to be sufficient to permeate the entire kelp, and it is not particularly limited. Note that the pretreatment (St1) is not an essential step and may be carried out as needed. When the raw material to be used is hard like dried kelp, it is preferable to perform the pretreatment (St1) in order to facilitate the cutting of the kelp. After the pretreatment (St1), or after the boiling treatment (St2) described below, the kelp is appropriately cut into a desired size. When using salted kelp as a raw material, as a pretreatment (St1), the salted kelp is exposed to water for desalination treatment.

[0016] 〔Boiling treatment (St2)〕 The boiling treatment (St2) further softens the kelp, can swell the kelp, removes acetic acid used in the pretreatment (St1) and foreign substances adhering to the kelp, and also reduces the iodine contained in the kelp, so the boiling treatment (St2) is performed. The treatment conditions of the boiling treatment (St2) are carried out at 60°C or higher and 100°C or lower to soften the kelp, preferably at 70°C or higher and 100°C or lower for 1 to 120 minutes, and more preferably at 80°C or higher and 100°C or lower for 1 to 60 minutes, so that the kelp can be softened and swollen.

[0017] When the raw kelp used is fresh kelp, frozen kelp or salted kelp, the boiling treatment (St2) may be performed in the same manner as dried kelp. In particular, when using frozen kelp, it may be thawed once and then subjected to the boiling treatment (St2), or the boiling treatment (St2) may be performed while still frozen to perform thawing and the boiling treatment (St2) simultaneously.

[0018] 〔Grinding treatment (St3)〕 The boiled kelp (hereinafter referred to as "boiled kelp") is subjected to a grinding treatment (St3). In the grinding treatment (St3), the boiled kelp or the boiled kelp and water are fed into a grinder, and the kelp is ground and sheared, and the viscous polysaccharide contained in the kelp is eluted to increase the viscosity, resulting in a paste-like kelp viscous substance (hereinafter referred to as "kelp paste"). Also, the finer the kelp is ground, the larger the surface area of the kelp becomes, and the water retention capacity and yield can be increased.

[0019] The grinding size of the grinding process (St3) only needs to be 5 to 6 mm or less in mesh opening, and is not particularly limited. Also, when aiming to further increase the viscosity and water retention of the kelp paste and to smooth the texture, it is preferable that the grinding size be 2.5 mm or less in mesh opening, more preferably 0.8 mm or less in mesh opening. The smaller the grinding size, the higher the viscosity and water retention, and the texture can also be smoothed. The means of the grinding process (St3) may be a hood cutter, a grinder cutter, etc., and is not particularly limited.

[0020] (2) Preparation of boiled kelp The preparation of boiled kelp is carried out in the same manner as the preparation of the kelp paste. After pretreating (St1) the raw kelp, the kelp cut into a shape suitable for the final product is subjected to a boiling treatment (St2). The raw kelp used for the boiled kelp only needs to be selected as raw kelp suitable for the texture and flavor of the final product, and is not particularly limited.

[0021] [(Stewing process (St4))] The kelp paste and the boiled kelp obtained in (1) and (2) above are mixed, a seasoning liquid is added, and a stewing process (St4) is carried out to complete the kelp tsukudani of the present invention. By the method of the present invention, it is possible to obtain kelp tsukudani in which the kelp paste after stewing and the stewed kelp are uniformly mixed by convection and stirring during the stewing process (St4). Not only is the step of preparing the dazzling liquid, which was necessary in the conventional manufacturing method of kelp tsukudani, unnecessary, but also the mixing step of mixing the stewed kelp and the dazzling liquid can be omitted.

[0022] The mixing ratio of the boiled kelp and the kelp paste is not particularly limited and can be appropriately adjusted according to the specifications of the target final product. Also, when making the appearance of the final product into a general kelp tsukudani (not in the category of paste) where the shape of the kelp can be visually recognized, it is preferable to use 1 to 15 parts by weight of the kelp paste with respect to 10 parts by weight of the boiled kelp, and more preferably 1 to 10 parts by weight of the kelp paste.

[0023] In the cooking process (St4), by combining the kelp paste and the boiled kelp with a seasoning liquid containing soy sauce and saccharide, and performing the cooking process (St4) so that the Bx is 40 or more and the water activity Aw is less than 0.9, it is possible to obtain kelp tsukudani with preservability. When further enhancing the preservability, the cooking process (St4) may be performed so that the water activity is less than 0.88, and more preferably, the cooking process (St4) may be performed so that the water activity is less than 0.86.

[0024] The seasoning liquid used in the cooking process (St4) contains soy sauce and saccharide as essential seasonings, and the other seasonings used are not particularly limited, and additives such as acidulants, thickeners, and preservatives can be used. In the present invention, since the water retention capacity of the kelp paste is high, it is possible to suppress the dripping of the kelp tsukudani without adding thickening polysaccharides or the like. However, the water retention can be further enhanced by using thickeners, gelling agents, stabilizers, agar, starch, and modified starch containing thickening polysaccharides.

[0025] The thus obtained kelp tsukudani can be used in various forms and applications depending on the mixing ratio of the kelp paste. As an example, when the mixing ratio of the kelp paste is small, general kelp tsukudani can be provided. On the other hand, when the ratio of the kelp paste is high, a paste-type kelp tsukudani such as nori tsukudani with the texture of ingredients can be provided.

[0026] Hereinafter, the present invention will be specifically described based on examples. However, the present invention is not limited to the examples. Unless otherwise specified, “%” described below means “% by weight” and “parts” means “parts by weight”.

Examples

[0027] Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples.

[0028] 〔Example 1: Production of kelp tsukudani using dried kelp as a raw material〕 After pickling 1 kg of dried kombu of Niseko kombu in an acetic acid solution for pretreatment (St1), the softened kombu was cut into fine strips with a width of 3 mm and a length of 50 mm. The cut kombu was put into hot water (90 °C), and after reaching 90 °C again, it was boiled in water for 10 minutes (St2) to obtain boiled kombu. The yield of kombu after pretreatment (St1) was 120% based on the dried kombu, and the yield of boiled kombu was 300% based on the dried kombu. Next, the boiled kombu was divided into two equal parts. One part of the boiled kombu was ground using a grinder (Micro Mister, manufactured by Masayuki Sangyo Co., Ltd., rotation speed 2,000 rpm) to a grinding size of 0.76 mm opening to obtain kombu paste (St3). A total of 100 parts by weight of the kombu paste and the remaining boiled kombu, and 210 parts by weight of a seasoning liquid with Bx65 containing soy sauce and sweetener were added to a cooking pot, and cooked (St4) so that it became Bx52 at the end of cooking to obtain pickled kombu. The output of the pickled kombu was 7.7 kg.

[0029] 〔Example 2: Manufacture of pickled kombu using frozen kombu as raw material〕 5 kg of frozen kombu of true kombu was put into hot water (90 °C), and after reaching 90 °C again, it was boiled in water for 10 minutes (St2) to obtain boiled kombu. The boiled kombu was cut into fine strips with a width of 4 mm and a length of 50 mm. The yield of the boiled kombu was 80% based on the frozen kombu. Next, the boiled kombu was divided into two equal parts. One part of the boiled kombu was ground using a grinder (Micro Mister, manufactured by Masayuki Sangyo Co., Ltd., rotation speed 2,000 rpm) to a grinding size of 0.76 mm opening to obtain kombu paste (St3). A total of 100 parts by weight of the kombu paste and the remaining boiled kombu, and 130 parts by weight of a seasoning liquid with Bx65 containing soy sauce and sweetener were added to a cooking pot, and cooked (St4) so that it became Bx52 at the end of cooking to obtain pickled kombu. The output of the pickled kombu was 6.4 kg.

[0030] 〔Example 3: Examination of the mixing ratio of boiled kombu and kombu paste〕 Using dried kombu of Niseko kombu, pickled kombu was prepared in the same manner as in Example 1 except for changing the mixing ratio of boiled kombu and kombu paste, and the appearance of the obtained pickled kombu was evaluated. A good-looking kelp tsukudani could be obtained when the mixing ratio of boiled kelp and kelp paste was in the range of 1 to 15 parts by weight of kelp paste with respect to 10 parts by weight of boiled kelp.

[0031]

Table 1

Industrial Applicability

[0032] By the method of the present invention, the step of preparing the mabusshi liquid and the step of mixing the cooked kelp and the mabusshi liquid, which were necessary in the production of conventional kelp tsukudani, can be eliminated, and the productivity in the production of kelp tsukudani can be increased.

Claims

1. A method for producing konbu tsukudani, characterized by mixing konbu paste obtained by pulverizing boiled konbu with boiled konbu and subjecting the mixture to a boiling and cooking process.

2. The method for producing konbu tsukudani according to Claim 1, wherein the mixing ratio with the konbu paste is 1 to 15 parts by weight with respect to 10 parts by weight of boiled konbu.

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