JPS6344873A - Wakame seaweed containing root sea tangle - Google Patents
Wakame seaweed containing root sea tangleInfo
- Publication number
- JPS6344873A JPS6344873A JP61189308A JP18930886A JPS6344873A JP S6344873 A JPS6344873 A JP S6344873A JP 61189308 A JP61189308 A JP 61189308A JP 18930886 A JP18930886 A JP 18930886A JP S6344873 A JPS6344873 A JP S6344873A
- Authority
- JP
- Japan
- Prior art keywords
- sea tangle
- wakame
- wakame seaweed
- root
- root sea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001261506 Undaria pinnatifida Species 0.000 title claims abstract description 22
- 241001474374 Blennius Species 0.000 title claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 235000010755 mineral Nutrition 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 4
- 235000013312 flour Nutrition 0.000 abstract 3
- 238000007598 dipping method Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000003796 beauty Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
【発明の詳細な説明】
*産業上の利用分野
本発明はわかめに根昆布の成分を含ませた根昆布入りわ
かめに関するものである。DETAILED DESCRIPTION OF THE INVENTION *Industrial Field of Application The present invention relates to wakame with kelp root, which is obtained by adding kelp root ingredients to wakame seaweed.
*従来の技術と発明が解決しようとする問題点わかめは
優れた食品として従来より広く利用されているが。ヨー
ド、ミネラル、カルシウム等の含有量においては必ずし
も充分なものではない。*Problems that conventional technology and inventions aim to solveWakame seaweed has been widely used as an excellent food. The content of iodine, minerals, calcium, etc. is not necessarily sufficient.
そこで本発明はヨード、ミネラル、カルシウム等を多量
に含む根昆布をわかめ中に含ませた根昆布入りわかめを
提供することにより上記の問題点を解決しようとしたも
のである。Therefore, the present invention attempts to solve the above-mentioned problems by providing wakame containing kelp root, which contains kelp root containing large amounts of iodine, minerals, calcium, etc.
*問題点を解決するための手段
上記問題点を解決するために、本発明は、一旦食塩を取
り出したわかめを根昆布粉入りの塩水につけ込むことに
より根昆布の成分をわかめ中に含ませてなる根昆布入り
わかめを提供するものである。*Means for Solving the Problems In order to solve the above problems, the present invention involves soaking the wakame from which the salt has been removed in salt water containing konbu root powder to incorporate the components of konbu root into the wakame. It offers seaweed with kelp root.
*実施例
食塩含有率約25%の湯通し塩蔵わかめ15に3を15
0J2の真水に約2時間浸した後、このわかめをかごに
取り出し、重! 60 K’jの重しをかけて30分間
脱水することによりわかめの食塩含有率を5%以下に減
少させた。*Example Blanched salted wakame with a salt content of about 25% 15 to 3 to 15
After soaking in 0J2 fresh water for about 2 hours, take out the wakame into a basket and weigh it! By applying a weight of 60 K'j and dehydrating for 30 minutes, the salt content of the wakame was reduced to 5% or less.
続いて、塩度15°の食塩水50J2中に100メツシ
ユダウンに粉砕した根昆布粉1009を混入した。この
根昆布入りの塩水に上記わかめを約2時間浸した後、わ
かめをかごに取り出し、重量60Kgの重しをかけて8
時間脱水した。このようにして、根昆、布の成分をわか
め中に含ませてなる根昆布入りわかめを製造した。Subsequently, kelp root powder 1009 ground to 100 mesh down was mixed into 50J2 of saline solution with a salinity of 15°. After soaking the above wakame in the salt water containing kelp root for about 2 hours, take out the wakame into a basket and place a 60 kg weight on it.
Dehydrated for hours. In this way, kelp root-containing wakame was produced, in which the components of kelp root and cloth were contained in the wakame.
本発明の効果
本発明によれば、一旦食塩を取り出したわかめを根昆布
粉入りの塩水につけ込むようにしたため、わかめの葉帯
内には食塩と共に根昆布の成分が都合よく吸収される。Effects of the present invention According to the present invention, the wakame seaweed is soaked in salt water containing kelp powder after removing the salt, so that the components of the kelp root are absorbed into the leaf zone of the wakame along with the salt.
従って、本発明による根昆布入りわかめは、通常のわか
めと異なり、元来根昆布が持っているヨード、ミネラル
、カルシウム等を多量に含有するものであって、健康と
美容の面で極めて優れた食品となる。Therefore, unlike ordinary wakame, the seaweed containing root kelp according to the present invention contains large amounts of iodine, minerals, calcium, etc., which kelp root originally has, and is extremely excellent in terms of health and beauty. It becomes food.
Claims (1)
につけ込むことにより根昆布の成分をわかめ中に含ませ
てなる根昆布入りわかめ。1. Seaweed with root kelp is made by soaking the seaweed from which the salt has been removed in salt water containing kelp powder to incorporate the components of kelp into the wakame.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61189308A JPS6344873A (en) | 1986-08-11 | 1986-08-11 | Wakame seaweed containing root sea tangle |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61189308A JPS6344873A (en) | 1986-08-11 | 1986-08-11 | Wakame seaweed containing root sea tangle |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6344873A true JPS6344873A (en) | 1988-02-25 |
Family
ID=16239167
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61189308A Pending JPS6344873A (en) | 1986-08-11 | 1986-08-11 | Wakame seaweed containing root sea tangle |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6344873A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8479898B2 (en) | 2004-06-10 | 2013-07-09 | Hitachi Construction Machinery Co., Ltd. | Work vehicle control device |
-
1986
- 1986-08-11 JP JP61189308A patent/JPS6344873A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8479898B2 (en) | 2004-06-10 | 2013-07-09 | Hitachi Construction Machinery Co., Ltd. | Work vehicle control device |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Ockerman | Chemistry of meat tissue | |
CA1329726C (en) | Process for improving fish meat quality | |
JPS6344873A (en) | Wakame seaweed containing root sea tangle | |
KR101459110B1 (en) | Processing method of seaweed using deep ocean water and manufacturing method of seaweed salad using the seaweed | |
JPS60156357A (en) | Natural mineral salt and production thereof | |
CN102805371A (en) | Composite curing agent for lead-free preserved eggs and preparation method thereof | |
KR960003605A (en) | Manufacturing method of low salt recontamination containing seaweed components | |
JP3225418B2 (en) | How to make salted fish and eggs | |
JP2000135074A (en) | Storability-increasing agent | |
JPS62146590A (en) | Edible vinegar | |
KR960006575B1 (en) | Processing method of seaweeds salad | |
KR960000073A (en) | Manufacturing method of recontamination salt containing seaweed components | |
KR0181367B1 (en) | Manufacturing method of natural inorganic material with high magnesium content using seaweed | |
KR20130011724A (en) | Functional liquid salt manufacturing method | |
JPS5621578A (en) | Solution for treating brown algae | |
KR101217926B1 (en) | Salt Composition for Seasoning | |
RU2692621C1 (en) | Algae processing method | |
JPH0838100A (en) | Common salt-based composition improved in salty taste and its production | |
RU2732494C1 (en) | Method of producing sea urchin soft caviar | |
JPS61212508A (en) | Preservative for cosmetic | |
KR920003549B1 (en) | Method of eliminating ill-smell of garlic | |
JPS61209575A (en) | Antiseptic for food | |
KR800000707B1 (en) | Method for preparation of mineral water | |
CN112106945A (en) | Method for controlling methyl nitrosamine of marine products | |
JPH10201446A (en) | Manufacture of salt |