JP2008029264A - Method for treating raw tangle - Google Patents
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- JP2008029264A JP2008029264A JP2006206840A JP2006206840A JP2008029264A JP 2008029264 A JP2008029264 A JP 2008029264A JP 2006206840 A JP2006206840 A JP 2006206840A JP 2006206840 A JP2006206840 A JP 2006206840A JP 2008029264 A JP2008029264 A JP 2008029264A
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本発明は生昆布の処理法に関し、より具体的には、生の昆布が本来有している栄養価を損なうことなく味覚を一層高めると共に、簡単な処理で鮮やかな艶のある緑色に改質することのできる生昆布の処理法に関するものである。 The present invention relates to a method for treating raw kelp, more specifically, enhancing the taste without impairing the nutritional value inherent to raw kelp and modifying it to a bright and glossy green color by simple treatment. It relates to a method for processing raw kelp that can be done.
昆布は、水に可溶性のアルギン酸カリウムを主成分とし、これらと共にフコイダンやラミナシン、その他各種の有機質栄養素やビタミン類などを多く含んでいることから、天然の栄養食品やダシの素などとして古くから広く親しまれている。但し、水揚げされた生の昆布には、プランクトンなどの微生物や細菌類などが無数に付着していることもあって極めて腐敗し易く、含水状態でそのまま放置すると短時間のうちにドロドロ状に変質し、食用できなくなる。 Kelp is mainly composed of water-soluble potassium alginate, and it contains a lot of fucoidan, laminacin, and various other organic nutrients and vitamins. It has been popular. However, the landed raw kelp is extremely susceptible to spoilage due to the innumerable number of microorganisms and bacteria such as plankton. And edible.
そこで古人は、こうした生昆布の特性を考慮した上で長期保存を可能にするための手法として、天日干しによる乾燥法を開発し、古来より乾燥昆布として料理には不可欠の調味料として実用化されてきた。また乾燥昆布は、薄く削り加工して削り昆布としたり塩昆布に加工し、或は微粉砕して昆布茶などに加工したりする方法の他、乾燥昆布を水に戻して煮しめ昆布や魚類の昆布巻きなど様々な家庭料理や割烹料理の食材に使用されるなど、食材としての用途が多岐に亘る。 Therefore, the ancients developed a drying method using sun-dried as a method to enable long-term storage in consideration of the characteristics of such raw kelp, and since ancient times it has been put into practical use as a seasoning essential to cooking as dried kelp. I came. In addition to dry kelp, it can be processed into thin kelp, processed into salt kelp, or finely crushed into kelp tea, etc., and dried kelp is returned to water and boiled. It is used as a food ingredient in various home cooking such as kelp rolls and cooking ingredients.
それら昆布の利用形態は、何れも生昆布を長期保存のため一旦乾燥することを前提としており、乾燥することなく生昆布をそのまま食するという慣習は殆どない。これは、前述の如く生昆布が極めて腐敗し易く、生のままでは長期保存が難しいことが大きな原因の一つと考えられる。 These forms of kombu are based on the premise that raw kelp is once dried for long-term storage, and there is almost no custom of eating raw kelp without drying. This is considered to be one of the main reasons that raw kelp is very easily spoiled as described above and difficult to preserve for a long time.
農産物や水産物などで所謂“旬”の野菜や果実、魚介類に見られる如く、当該産物の収穫シーズンにおける“獲れたて”のものが最も優れた味覚を有していることは自然の教えるところであり、昆布についても乾燥昆布としてではなく生昆布の状態で食材として無理なく利用できる様にすれば、昆布の食材としての価値は一段と高まるものと思われる。ところが生昆布は極めて腐敗し易いため、生昆布のまま市場に流通することは殆どなく、生昆布をそのまま食する機会はない。 As it is seen in so-called “seasonal” vegetables, fruits, and seafood in agricultural products and marine products, it is natural to teach that “freshly picked” products in the harvest season of the product have the best taste. Yes, the value of kelp as a foodstuff will be further enhanced if it can be used as a foodstuff in the form of raw kelp instead of dried kelp. However, raw kelp is extremely susceptible to spoilage, so it is rarely distributed in the market as raw kelp, and there is no opportunity to eat raw kelp as it is.
また、こうした腐敗のし易さに加えて、生昆布はもともと色が茶褐色で食材としての美的外観に欠けるため、生昆布をそのままで食材として有効活用しようとする研究は殆どなさたことがなく、本発明者の知る限りその様な特許文献は存在しない。 In addition to the ease of rot, raw kelp is originally brown and lacks the aesthetic appearance as a food, so there has been little research to effectively use raw kelp as it is, There is no such patent document as far as the inventor knows.
本発明は上記の様な状況に鑑みてなされたものであり、その目的は、生昆布を一旦乾燥するのではなく生のままで食材としての汎用性を高め、更に加えて、食材としての価値（例えば、色、味、保存性など）を高めることのできる処理法を提供することにある。 The present invention has been made in view of the above situation, and its purpose is not to dry raw kelp once, but to improve the versatility as a raw material as it is, and in addition, the value as a foodstuff. An object of the present invention is to provide a processing method capable of improving (for example, color, taste, storage stability, etc.).
上記課題を解決することのできた本発明に係る処理法とは、生昆布に電磁波を照射するところに要旨が存在する。この方法を実施するに当たり、周波数が５ＭＨｚ〜１ＴＨｚの電磁波を照射することが好ましい。特に周波数が２．４５ＧＨｚの電磁波を照射する場合には、水切りした生昆布１００ｇ当たり５００〜２０００Ｗで２０秒間〜１０分間照射することが好ましい。 The processing method according to the present invention that has solved the above-mentioned problems is summarized in that the raw kelp is irradiated with electromagnetic waves. In carrying out this method, it is preferable to irradiate an electromagnetic wave having a frequency of 5 MHz to 1 THz. In particular, when irradiating an electromagnetic wave having a frequency of 2.45 GHz, it is preferable to irradiate at 500 to 2000 W per 100 g of drained raw kelp for 20 seconds to 10 minutes.
本発明によれば、生昆布に電磁波を照射することで、生昆布が有している栄養価や食感などを少しも低下させることなく、味覚を向上し、しかも生昆布本来の色である茶褐色の色彩を、緑色で艶のある新鮮味の高い色彩に変えることができ、美観も良い食材としての価値を高めることにより、汎用性を大幅に拡大できる。しかも、生昆布に電磁波を照射することで同時に殺菌もでき、腐敗の進行を抑制できるので、密封包装することで乾燥させることなく市場に流通させることが可能となり、食材としての汎用性を高めることができる。 According to the present invention, by irradiating raw kombu with electromagnetic waves, the taste is improved without lowering the nutritional value or texture of raw kombu, and it is the original color of raw kombu. By changing the brownish brown color to a green, glossy and fresh color and enhancing the value as a food with good aesthetics, versatility can be greatly expanded. Moreover, by irradiating raw kelp with electromagnetic waves, it can be sterilized at the same time and the progress of decay can be suppressed, so that it can be distributed to the market without being dried by hermetically wrapping, increasing the versatility as a foodstuff Can do.
本発明者らは、生昆布を一旦乾燥するのではなく、生のままで食材としての価値を高めると共に長期間保存を可能にして市場への流通を可能にするために、様々な処理法について研究を重ねてきた。その結果、水切りした生昆布に電磁波を照射すると、生昆布が本来有している食感や栄養価などを低下させることなく、茶褐色の色彩を鮮やかな緑色で艶を帯びた新鮮味の高い色彩に変化させることができること、しかもこの様な変色を起こす処理条件の下では十分な殺菌効果が得られ、長期保存するのに必要な滅菌処理を同時に行えることを見出し、本発明を完成した。以下、本発明について詳細に説明する。 The present inventors do not dry raw kombu once, but increase the value as a raw food and allow it to be stored for a long period of time so that it can be distributed to the market. I have been researching. As a result, when irradiating electromagnetic waves to the drained raw kelp, the brown color is changed to a bright green with a high freshness without reducing the texture and nutritional value of the raw kelp. The present invention has been completed by finding that it can be changed, and that a sufficient sterilizing effect can be obtained under the processing conditions that cause such discoloration and that sterilization necessary for long-term storage can be performed simultaneously. Hereinafter, the present invention will be described in detail.
生昆布に電磁波を照射すると、生昆布に付着し或は生昆布内に含まれている水分子が電磁波を受けて激しく振動し、該振動に伴う分子間の摩擦熱によって発熱するため、生昆布は内部から急速に加熱されるが、この熱で生昆布は茶褐色から鮮やかな緑色に変化することが確認された。生昆布の色が変化する理由は不明である。鮮やかな緑色に変色した昆布は、密封包装して例えば冷蔵状態で長期間（例えば数日〜１ヶ月程度）保存しても保存前の色を維持できる。そのため生昆布に電磁波を照射するという簡単な処理によって、茶褐色であった生昆布の食材としての価値を高めることができる。 When raw kelp is irradiated with electromagnetic waves, the water molecules attached to or contained in raw kelp vibrate vigorously upon receiving electromagnetic waves and generate heat due to frictional heat between the molecules. It was confirmed that the raw kelp changes from brownish brown to vivid green. The reason why the color of raw kelp changes is unknown. The kelp which has turned bright green can maintain its color before storage even if it is sealed and stored, for example, in a refrigerated state for a long period of time (for example, several days to one month). Therefore, the value of raw kelp, which is brownish brown, can be increased by a simple process of irradiating raw kelp with electromagnetic waves.
また電磁波による加熱によれば、実用的にはいわゆる電子レンジを用いて生昆布をそのままで直接処理できるばかりか、短時間で全体を均一に処理できるので、例えば煮沸処理や熱湯処理などを行う場合と比べると、昆布の有効成分が流出して栄養価が損なわれたりする可能性も少なく、色彩のみが新鮮な色に改質されたものとなる。 In addition, by heating with electromagnetic waves, practically the raw kelp can be directly processed as it is using a so-called microwave oven, and the whole can be processed uniformly in a short time. For example, when boiling treatment or hot water treatment is performed Compared with, the active ingredient of kelp is less likely to be lost and the nutritional value is lost, and only the color is modified to a fresh color.
更に加えて、生昆布に電磁波を照射すると、生昆布に付着し或は含まれている水分子（水分）の激しい振動によって該生昆布に付着している微生物や細菌類を死滅させることができるため、処理した状態のままで（生のままで）の長期保存も可能となる。 In addition, when the raw kelp is irradiated with electromagnetic waves, microorganisms and bacteria attached to the raw kelp can be killed by vigorous vibration of water molecules (moisture) attached to the raw kelp. Therefore, long-term storage in the processed state (raw) is also possible.
上記生昆布は、生昆布自体から蒸発した蒸気や生昆布に付着した蒸気が逃げないようにして均一に処理するために、蓋付きの処理容器に入れた状態で電磁波を照射してもよく、或いは生昆布を入れた容器をラップ等で覆った状態で電磁波を照射してもよい。また、生昆布に蒸気を吹き付けつつ電磁波を照射してもよい。 The above raw kelp may be irradiated with electromagnetic waves in a state of being put in a treatment container with a lid in order to uniformly process the vapor evaporated from the raw kelp itself and the vapor attached to the raw kelp so as not to escape. Or you may irradiate electromagnetic waves in the state which covered the container containing raw kelp with the wrap. Moreover, you may irradiate electromagnetic waves, spraying steam on raw kelp.
こうした生昆布の色彩改変効果や殺菌効果などを得るための電磁波照射条件は特に制限されない。電磁波とは周波数が５ＭＨｚ〜１ＴＨｚの電波を指し、生昆布の量や電磁波の照射方法に応じて適切な周波数を適宜選択し、所定時間照射すればよい。現在、業務用や家庭用などで電磁波照射装置として一般的に実用化されている装置の周波数は２．４５ＧＨｚであるが、この他に、周波数が６．７ＭＨｚ、１３ＭＨｚ、２７ＭＨｚ、４０ＭＨｚ、９１５ＭＨｚの装置もある。生昆布を短時間で均一に処理するには、周波数は小さい方がよく、電磁波のなかでも周波数３０ＭＨｚ〜３ＧＨｚであるマイクロ波を照射することが好ましい。 There are no particular limitations on the electromagnetic wave irradiation conditions for obtaining the color modification effect and bactericidal effect of raw kelp. The electromagnetic wave refers to a radio wave having a frequency of 5 MHz to 1 THz, and an appropriate frequency may be appropriately selected according to the amount of raw kelp and the electromagnetic wave irradiation method, and irradiation may be performed for a predetermined time. Currently, the frequency of a device that is generally put to practical use as an electromagnetic wave irradiation device for business use or home use is 2.45 GHz, but in addition, the frequencies are 6.7 MHz, 13 MHz, 27 MHz, 40 MHz, and 915 MHz. There is also a device. In order to treat raw kelp uniformly in a short time, the frequency should be small, and it is preferable to irradiate microwaves having a frequency of 30 MHz to 3 GHz among electromagnetic waves.
周波数２．４５ＧＨｚの電磁波を採用した一般に電子レンジとして用いられる装置の電力は、業務用で１５００〜２０００Ｗ、家庭用で５００〜１０００Ｗである。即ち、電磁波照射装置の一般的な操業条件は、周波数２．４５ＧＨｚで電力量は５００〜２０００Ｗの範囲であり、この様な電磁波照射条件で生昆布に本発明で意図する色彩改変効果と風味向上効果と殺菌効果を有効に発揮させるには、電磁波の周波数を２．４５ＧＨｚに固定し、生昆布１００ｇ当たりの電力量を、電磁波照射装置の規模やサイズなどに応じて５００〜２０００Ｗの範囲で２０秒間〜１０分間の範囲とするのがよい。処理時間が２０秒間より短過ぎると、昆布の色を充分に改変することができず、食材としての美観を十分に高めることができない。また生昆布の殺菌も不充分となる。より好ましい処理時間は４０秒間以上、更に好ましくは１分間以上である。しかし、処理時間が長過ぎると昆布が加熱され過ぎてしまい、乾燥した部分が褐色に変色してしまい、食材としての価値が著しく損なわれる。従って処理時間は長くとも１０分間以下、好ましくは５分間以下、より好ましくは３分間以下とするのがよい。 The power of a device generally used as a microwave oven employing an electromagnetic wave with a frequency of 2.45 GHz is 1500 to 2000 W for business use and 500 to 1000 W for home use. That is, the general operating conditions of the electromagnetic wave irradiation device are a frequency of 2.45 GHz and the electric energy is in the range of 500 to 2000 W. Under such electromagnetic wave irradiation conditions, the color alteration effect and flavor improvement intended by the present invention are applied to raw kelp. In order to effectively exhibit the effect and the bactericidal effect, the frequency of the electromagnetic wave is fixed at 2.45 GHz, and the electric energy per 100 g of raw kelp is set in the range of 500 to 2000 W depending on the scale and size of the electromagnetic wave irradiation device. It is good to set it as the range for 10 seconds for a second. If the treatment time is too short for 20 seconds, the color of the kelp cannot be sufficiently changed, and the aesthetics as a food material cannot be sufficiently enhanced. In addition, sterilization of raw kelp is insufficient. A more preferable treatment time is 40 seconds or more, and further preferably 1 minute or more. However, if the treatment time is too long, the kelp is heated too much, and the dried portion turns brown, and the value as a food is significantly impaired. Accordingly, the treatment time is at most 10 minutes or less, preferably 5 minutes or less, more preferably 3 minutes or less.
生昆布に電磁波を照射する装置は特に限定されず、家庭用に市販されている電子レンジを用いてもよいし、工業用に市販されている電子レンジや電磁波照射装置（特に、マイクロ波照射装置）を用いてもよい。 A device for irradiating raw kelp with electromagnetic waves is not particularly limited, and a commercially available microwave oven may be used, or a microwave oven or electromagnetic wave irradiation device (especially a microwave irradiation device) commercially available for industrial use. ) May be used.
電磁波の照射処理方式にも格別の制限はなく、バッチ式でも連続式でも構わない。しかし工業的に実施する際には、連続処理法、例えば、電磁波照射設備を備えた部屋に、バケットコンベアやベルトコンベアなどの移動手段で生昆布を一定量ずつ一定の速度で移動させ、生昆布に所定の電磁波を所定時間照射する方法、或は回転式傾斜ドラムタイプの電磁波照射設備の上方側から生昆布を所定量ずつ連続的に供給し、回転式傾斜ドラム内を降下する際に逐次所定の電磁波を作用させ、回転式傾斜ドラムの下方側に設けた取り出し口から処理済の昆布を連続的に排出させる方法など、処理現場の状況に応じて任意の処理設備を設計して使用すればよい。電磁波照射設備（生昆布の装入口や排出口を含む）には、外部に電磁波が漏れ出して作業者などに悪影響を及ぼすことがない様に電磁波漏洩防止手段が設けられることは当然である。 There is no particular limitation on the electromagnetic wave irradiation treatment method, and it may be a batch type or a continuous type. However, when it is carried out industrially, raw kelp is moved at a constant speed by a constant amount by moving means such as a bucket conveyor or a belt conveyor into a room equipped with a continuous treatment method, for example, an electromagnetic wave irradiation facility. A method in which predetermined electromagnetic waves are irradiated for a predetermined period of time, or when raw kelp is continuously supplied from the upper side of a rotary inclined drum type electromagnetic wave irradiation facility by a predetermined amount, and when the inside of the rotary inclined drum is lowered, predetermined If you design and use any treatment equipment according to the situation of the treatment site, such as a method of continuously discharging the treated kelp from the take-out port provided on the lower side of the rotary tilt drum Good. Naturally, electromagnetic wave leakage prevention means is provided in the electromagnetic wave irradiation equipment (including the raw kelp loading / unloading port) so that the electromagnetic wave does not leak to the outside and adversely affect workers.
尚、上記の様な電磁波照射装置に生昆布を供給する際には、水揚げされた生昆布を予め浄水（水道水など）或は適度の濃度の食塩水などで洗浄して夾雑物を除去し、好ましくは更に適度のサイズに裁断してから電磁波照射装置へ供給する様にすれば、生昆布全体により均一に電磁波処理効果を及ぼすことができるので、より品質の安定した処理品を得ることができるので好ましい。 In addition, when supplying raw kelp to the electromagnetic wave irradiation device as described above, the raw raw kelp is washed in advance with purified water (such as tap water) or an appropriate concentration of saline to remove impurities. In addition, if it is cut into an appropriate size and then supplied to the electromagnetic wave irradiation device, the entire raw kelp can have an electromagnetic wave treatment effect uniformly, so that a processed product with more stable quality can be obtained. It is preferable because it is possible.
このようにして電磁波を照射して得られた昆布は、緑色を帯びた新鮮味の高い色彩を有しているので、見た目も食材としての価値が高められている。従って緑色を帯びた処理昆布は、例えば、海藻サラダの素材や、鯖寿司用の昆布、昆布巻き用の昆布などとして有効に活用できる。 The kelp obtained by irradiating electromagnetic waves in this manner has a fresh green color with high freshness, so that its appearance is also enhanced as a foodstuff. Therefore, the processed kelp with a green color can be effectively used as, for example, a seaweed salad material, kelp for salmon sushi, and kelp for kelp winding.
また、得られた処理昆布を湿式で微細化すると共に水に分散させれば、コロイド状の液状昆布として得ることができ、この液状昆布は、例えば液状調味料（ドレッシングなどを含む）などとして使用できる他、味覚成分を調合して健康飲料としたり、更には、うどん、そば、パン・ケーキ類などの加工食品の添加剤として使用することも可能である。 In addition, if the treated kelp obtained is refined wet and dispersed in water, it can be obtained as a colloidal liquid kelp. This liquid kelp is used as a liquid seasoning (including dressing), for example. In addition, it can be used as an additive for processed foods such as udon, soba, bread and cakes by blending taste ingredients into health drinks.
湿式で微細化する際には、少量の酸を使用することもできる。即ち、溶媒に少量の酸や少量の塩基を添加すると、海藻の分解が促進されると共に、最終的に得られる海藻に程よい風味が加わり旨みが増すからである。 A small amount of acid can also be used when refining in a wet process. That is, when a small amount of acid or a small amount of base is added to the solvent, the decomposition of the seaweed is promoted, and a moderate flavor is added to the finally obtained seaweed to increase the taste.
溶媒に添加する酸としては、酢酸やクエン酸、酒石酸、リンゴ酸、食酢などを用いることができるが、特に好ましいのは食酢である。食酢としては、例えば、穀物酢（例えば、米酢、玄米酢、黒酢、酒かす酢、赤酢など）、果実酢（例えば、リンゴ酢、ブドウ酢、ワインビネガー、バルサミコ酢、モルトビネガー、シェリービネガー、石榴（ざくろ）酢、紅芋酢、無花果（いちじく）酢、梨酢、南瓜（かぼちゃ）酢、黒豆酢、柿酢など）、合成酢などの任意の可食性酢を用いることができるが、一般には、醸造酢が各種有機酸を豊富に含有しているため好適に使用できる。 As the acid to be added to the solvent, acetic acid, citric acid, tartaric acid, malic acid, vinegar and the like can be used, and vinegar is particularly preferred. Examples of vinegar include grain vinegar (eg, rice vinegar, brown rice vinegar, black vinegar, sake vinegar, red vinegar, etc.), fruit vinegar (eg, apple vinegar, grape vinegar, wine vinegar, balsamic vinegar, malt vinegar, sherry). Any edible vinegar can be used such as vinegar, stone vinegar, red vinegar, fig fruit vinegar, pear vinegar, pumpkin vinegar, black bean vinegar, vinegar vinegar, etc. In general, brewed vinegar can be suitably used because it contains various organic acids.
酸の添加量は、海藻の分解を阻害せず、また海藻の風味を損なわない範囲であれば特に限定されない。 The amount of acid added is not particularly limited as long as it does not inhibit the decomposition of seaweed and does not impair the flavor of seaweed.
電磁波を照射して得られた昆布の保存形態は特に限定されず、例えば、冷蔵保存や冷凍保存の他、真空パックに入れて真空状態にして保存してもよい。また、電磁波処理した昆布を凍結乾燥し、或は一旦湿式粉砕し噴霧乾燥して粉末状に加工し、上記と同様の調味料の原料や添加剤、健康飲料、加工食品の添加剤などとして提供することも有効である。 The preservation form of the kelp obtained by irradiating electromagnetic waves is not particularly limited. For example, the kelp may be stored in a vacuum pack in a vacuum state in addition to refrigerated storage and frozen storage. In addition, the kelp treated with electromagnetic waves is freeze-dried, or once wet-pulverized and spray-dried to process it into a powder, which is then provided as a seasoning ingredient and additive, health drink, processed food additive, etc. It is also effective to do.
以下、本発明を実施例によって更に詳細に説明するが、下記実施例は本発明を限定する性質のものではなく、前・後記の趣旨に適合し得る範囲で適当に変更して実施することも可能であり、それらはいずれも本発明の技術的範囲に含まれる。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are not intended to limit the present invention, and may be implemented with appropriate modifications within a range that can meet the purpose described above and below. These are all possible and are within the scope of the present invention.
実験例１
３０ｃｍ×２０ｃｍに切断した生昆布を４枚重ねたもの（合計で５５０ｇ）をガラス蓋付きのガラス製容器に入れ、これを松下電器製の電子レンジ「ＮＥ−ＢＢ８８（型番）」に入れて５００Ｗで２分３０秒間電磁波（周波数２．４５ＧＨｚ）を照射した。
Experimental example 1
Put 4 pieces of raw kelp cut into 30cm x 20cm (total 550g) into a glass container with a glass lid, put it in a microwave oven "NE-BB88 (model number)" made by Matsushita Electric, and 500W Were irradiated with electromagnetic waves (frequency: 2.45 GHz) for 2 minutes and 30 seconds.
電磁波を照射する前の生昆布の写真（図面代用写真）を図１に示し、電磁波を照射した後の昆布の写真（図面代用写真）を図２に示す。図１と図２を比較すれば明らかな様に、電磁波照射前の生昆布は茶褐色であるのに対し、電磁波を照射した昆布は、鮮やかな緑色を呈している。 A photograph of raw kelp before irradiation with electromagnetic waves (drawing substitute photograph) is shown in FIG. 1, and a photograph of kelp after irradiation with electromagnetic waves (drawing substitute photograph) is shown in FIG. As is clear from comparison between FIG. 1 and FIG. 2, raw kelp before irradiation with electromagnetic waves is brown, whereas kelp irradiated with electromagnetic waves exhibits a bright green color.
実験例２
上記実験例１において、電磁波を照射する前の生昆布と電磁波を照射した昆布を蓋付きの容器に夫々入れ、これらを冷蔵庫（庫内温度４℃）で１週間放置した。その結果、電磁波を照射していない生昆布は、腐敗してドロドロ状になったのに対し、電磁波を照射した昆布は、腐敗していなかった。また、電磁波を照射した昆布は、保存後も鮮やかな色を保っていた。
Experimental example 2
In the above experimental example 1, raw kelp before irradiation with electromagnetic waves and kelp irradiated with electromagnetic waves were put in containers with lids, respectively, and these were left in a refrigerator (internal temperature 4 ° C.) for 1 week. As a result, raw kelp that had not been irradiated with electromagnetic waves decayed and became muddy, whereas kelp that had been irradiated with electromagnetic waves did not decay. In addition, the kelp irradiated with electromagnetic waves maintained a vivid color even after storage.
参考例
上記実験例１において、生昆布に電磁波を照射する時間を１５分間とする以外は、同じ条件で処理した。その結果、昆布の端の方が乾燥し、黒褐色に変色した。
Reference Example In the above Experimental Example 1, the treatment was performed under the same conditions except that the raw kelp was irradiated with electromagnetic waves for 15 minutes. As a result, the end of the kelp was dried and turned blackish brown.
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| KR101226130B1 (en) * | 2009-04-30 | 2013-01-25 | 순천대학교 산학협력단 | Method for Preparing Deodored and Decolored Fucoidan |
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| JPH04281117A (en) * | 1991-03-07 | 1992-10-06 | Toshiba Corp | Electronic oven |
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| JPS6037957A (en) * | 1983-08-11 | 1985-02-27 | Nakano Kaisan Kk | Preparation of cut tangle |
| JPH04281117A (en) * | 1991-03-07 | 1992-10-06 | Toshiba Corp | Electronic oven |
| JPH0678722A (en) * | 1991-10-15 | 1994-03-22 | Tadashi Itokazu | Production of green nemacystus decipiens kuckuck |
| JP2004141011A (en) * | 2002-10-22 | 2004-05-20 | Fujicco Co Ltd | Method for producing tangle for stock extraction and tangle processed food using the tangle |
| JP2005259508A (en) * | 2004-03-11 | 2005-09-22 | Toshiba Hokuto Electronics Corp | Magnetron for microwave oven |
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| KR101226130B1 (en) * | 2009-04-30 | 2013-01-25 | 순천대학교 산학협력단 | Method for Preparing Deodored and Decolored Fucoidan |
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