Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1985-12-11
1987-09-01
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426615, 426573, A23L 104
Patent
active
046908285
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a coagulated food made from seaweeds, particularly from brown algae
BACKGROUND
The following two coagulated food products made from brown algae have been known heretofore:
(1) a coagulated food product prepared by dissolving finely divided wakame or other brown algae in sodium citrate etc., removing (by filtration) an undissolved matter to obtain a viscous liquid, seasoning and coagulating said viscous liquid with calcium chloride etc. (see Japanese Patent Laid-Open No. 109975 8/1978), and
(2) a coagulated food product prepared by entirely liquefying with sodium citrate etc. each of the two kinds of brown algae, i.e. makombu (Laminaria japonica) and wakame, or makombu and hondawara (Sargassum fulvellum), into a solution or a viscous liquid, mixing the obtained solutions or viscous liquids, coagulating the mixture with calcium chloride etc. (see Japanese Patent Laid Open No. 99179 / 1982)
These products have been developed to overcome difficulties encountered in the processing of brown algae, which is attributable to a strongly bonded structure formed between cellulose and hemicellulose, the cell-forming substances of brown algae. The application of brown algae as processed food has been limited due to these difficulties, though brown algae are relished as tasty and healthy food because of its intrinsic perfume, large amounts of relishable ingredients, and minerals contained therein.
Under these circumtances, the coagulated food products made from brown algae by the methods described above are excellent examples of the broadened application of brown algae which have been conventionally applied only as tsukudani or cooked seaweed, by seasoning or other treatments.
However, disadvantages of these coagulated food products are loss of the intrinsic perfume of brown algae and deterioration in flavor and relish, due to the escape of the relishable ingredients and extracts of brown algae when it is leached with water after coagulation, because most part of the starting brown algae material is preliminarily liquefied into a solution or a viscous liquid.
Accordingly, an object of the present invention is to overcome these disadvantages of the conventional coagulated food products made from brown algae, and to provide a coagulated food product in which the intrinsic flavor and relish of brown algae are retained.
DISCLOSURE OF THE INVENTION
The present invention provides a coagulated food product made from brown algae, comprising of at least two kinds of brown algae A and B, which is prepared by dissolving the brown alga A to form a viscous liquid which is interspersed with fibrous or solid portions of an undissolved matter, mixing said viscous liquid with finely divided particles of the brown alga B, coagulating and leaching with water the obtained mixture.
The present invention can provide a coagulated food product in which the flavor and relish inherent to brown algae is more excellently retained even after the leaching with water than in the conventional food products made from them.
BEST MODE OF CARRYING OUT THE INVENTION
The constitution of the present invention will now be described in more detail.
At least two kinds of brown algae A and B are used for the preparation of the coagulated food product made from brown algae of the present invention. It was found that kombu and wakame are most preferable as said brown algae, as the result of the organoleptic test. However, arame (Eisenia bicyclis), kajime (Ecklonia cava), hijiki (Hizikia fusiforme), hondawara, and other brown algae, or a combination of these brown algae and kombu or wakame can be used.
The weight ratio of the kombu to the wakame is preferably within the range of 3:1 to 1:2. When the proportion of the kombu or the wakame is outside this range, unappetizing muddiness may be observed in the color of the resulting food product, and the integrity of the product may be deteriorated. However, the weight ratio is not necessarily limited to that range.
Kombu is usually employed as the brown alga A. S
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