METHOD OF PRODUCING RED SEAWEED SOURCED FOOD INGREDIENT AND PRODUCT OBTAINED BY THE METHOD
The present invention relates to seaweed sourced food ingredient with improved functionality and improved sensory profile. The method of the invention contains a rehydrating step of pre-dried seaweed under combined control of temperature and pH, in the presence of a salt solution, in a way that said method does not lead to substantial chemical modification and extraction of phycocolloids in the seaweed, but still provides the food ingredient with improved functionality property and improved sensory profile.
1 . A method for the preparation of a red seaweed sourced food ingredient comprising:
a. providing harvested red seaweed,
b. drying the seaweed of step (a),
c. rehydrating the dried seaweed at a temperature of from 20° C. to 85° C. in the presence of a salt solution at a pH that is lower than 9.5,
d. separating the rehydrated seaweed of step (c) from the solution;
e. drying the product of step (d), and
f. milling the dried product of step (e) to form a food ingredient.
2 . The method of claim 1 , wherein the seaweed is washed between step (a) and step (c).
3 . The method of claim 1 , wherein in step (b) the seaweed is sundried.
4 . The method of claim 1 , wherein the drying steps (b) and (e) are performed at a temperature of from about 35° C. to about 120° C.
5 . The method of claim 1 , wherein the rehydrating step (c) is performed at a temperature of from about 50° C. to about 75° C.
6 . The method of claim 1 , wherein the salt solution used in step (c) comprises one or more salts selected from the group consisting of sodium chloride, potassium chloride, calcium chloride, magnesium chloride, salts of carboxylic acids, salts of sulfuric acid, and salts of phosphoric acid.
7 . The method of claim 1 , wherein after step (d) the rehydrated seaweed is optionally subjected to a size reduction protocol.
8 . The method of claim 1 , wherein before step (e) there is a step of pressing the rehydrated seaweed to obtain a liquid fraction and a pomace.
9 . The method of claim 1 , wherein the material obtained in step (e) is dried to contain about 15% (w/w) moisture or less.
10 . The method of claim 1 , wherein at step (f) the dried product of step (e) is grinded to have an average particle size of less than 250 microns.
11 . The method of claim 1 , wherein the seaweed is selected from the genera consisting of Kappaphycus, Eucheuma, Gigartina, Chondrus, Iriadae, Mazzaella, Mastocarpus, Sarcothalia, Hypnea, Furcellaria, Gracilaria, Gelidium, Gelidiella, Pterocladia, Halymenia and Chondracanthus.
12 . The method of claim 1 , wherein before drying step (b) the seaweed is submitted to a post-harvest treatment for color and/or odor removal, wherein the post-harvest treatment preferably comprises a sauna-like treatment.
13 . The method of claim 1 , wherein no bleaching agent, no peroxide, chlorite and/or persulfate compound is introduced to the seaweed during the method.
14 . The method of claim 1 , wherein substantially no (e.g., less than 100%) alkaline-driven modification and/or extraction of phycocolloids in the seaweed occurs during the method.
15 . Red seaweed sourced food ingredient made by the method of claim 1 , wherein substantially no alkaline-driven modification and/or extraction of phycocolloids in the seaweed occurs during the method.
16 . The red seaweed sourced food ingredient of claim 15 , wherein the food ingredient has a reduced odor, taste, and/or color profile that is achieved without use of a bleaching agent.
17 . The red seaweed sourced food ingredient of claim 15 , wherein the food ingredient does not contain any residual bleaching agent, chlorite, peroxide, or persulfate compound from an ingredient introduced during the method.