PROBLEM TO BE SOLVED: To provide Nemacystus tukudani, a food boiled down in soy currently popular nationwide, for extending the use-by period of Nemacystus by devising some way in thermoprocessing and packaging, for the reasons that Nemacystus produced in large quantities in Okinawa Prefecture is consumed only in limited areas due to use-by period and distribution or the like because it is perishable and that its economic effect is not large, and to make useful components contained in Nemacystus, such as fucoidan, easily taken.SOLUTION: The method for producing Nemacystus tukudani includes the following steps: cutting Nemacystus (100 g) to an even length of about 0.1-3 cm mixing and stirring the cut Nemacystus with a seasoning liquid comprising sweet sake (1-50 g), sake (1-50 g), soy sauce (1-50 g), sugar (1-30 g), salt (1-30 g), bonito soup stock (1-30 g), tangle soup stock (1-30 g), thickener (1-30 g), seasonings such as amino acid (1-30 g), and water (1-1,000 cc) heat-heating the mixture for 5-60 min until the water content is reduced to 1-50 g and transferring the mixture to a mesh sieve to drain.COPYRIGHT: (C)2012,JPO&INPIT【課題】沖縄県で大量に生産されるもずくが生ものの為、賞味期限、流通等の理由により限定的な地域でしか消費されなく経済効果が薄い。そこで、もずくの熱加工とパッケージ方法を工夫することにより賞味期限を延し、全国的に嗜好されているつくだ煮類として提供し、もずくに含まれるフコイダン等有用成分を手軽に取れることを課題とする。【解決手段】もずく100グラムを0.1~3センチ程度に切り揃え、調味液としてみりん(1~50グラム)、酒(1~50グラム)、醤油(1~50グラム)、砂糖(1~30グラム)、塩(1~30グラム)、かつおだし(1~30グラム)、昆布だし(1~30グラム)、増粘剤(1~30グラム)、アミノ酸等調味料(1~30グラム)、水(1~1000cc)を混合撹拌し5分~60分間水分が1~50グラムになるまで加熱加工し、網目のざるに移し湯切りすることを特徴とするもずくつくだ煮の製造方法。【選択図】図1
