JPH08229A - Laver quality improver - Google Patents
Laver quality improverInfo
- Publication number
- JPH08229A JPH08229A JP6159470A JP15947094A JPH08229A JP H08229 A JPH08229 A JP H08229A JP 6159470 A JP6159470 A JP 6159470A JP 15947094 A JP15947094 A JP 15947094A JP H08229 A JPH08229 A JP H08229A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- seaweed
- seawater
- quality improver
- raw algae
- 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.)
- Granted
Links
Landscapes
- Cultivation Of Seaweed (AREA)
- Edible Seaweed (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、海苔製品の製造に際し
て、摘採した原藻の鮮度の低下を防ぎ、海苔質をやわら
かくし、品質の良い乾海苔をつくるための品質向上剤に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a quality improver for preventing the freshness of picked raw algae from being softened and softening the quality of seaweed to produce dry seaweed of high quality during the production of seaweed products.
【0002】[0002]
【従来の技術】乾海苔の製造に際して、摘採した原藻
は、海水中の細菌が付着しているため、時間の経過に伴
い、付着細菌が繁殖し、細胞膜が弱まり細胞が破壊さ
れ、鮮度低下した状態となる。ひどい時は、赤汁が発生
してくる。従って、鮮度低下を防ぐために、原藻を貯留
タンク内で攪拌したり、冷海水をシャワーで散布しなが
ら攪拌する方法が用いられている。海苔を摘採してから
全てを製品とするまでには通常8〜12時間の時間を必
要とする。これらの方法で最後まで、細菌の繁殖を防止
し、品質の低下を抑えることができない。つまり、時間
と共に製品の品質が低下しているのが現状である。2. Description of the Related Art In the production of dry seaweed, the original alga that has been plucked has bacteria attached to it in seawater. Therefore, with the passage of time, the attached bacteria proliferate, weaken the cell membrane, destroy the cells, and reduce freshness. It becomes a state. When it is terrible, red juice starts to appear. Therefore, in order to prevent deterioration of freshness, a method of stirring raw algae in a storage tank or agitating while spraying cold seawater with a shower is used. It usually takes 8 to 12 hours from the picking of seaweed to the production of all products. Until the end, these methods cannot prevent bacterial growth and prevent deterioration of quality. In other words, the quality of the product is currently decreasing with time.
【0003】一方、海苔養殖には、支柱漁場とベタ漁場
があり、ベタ漁場では、沖合の流れの早い所で養殖が行
なわれている。ベタ漁場の海苔は、支柱漁場の海苔と比
較すると、非常に固い海苔になってしまう。そのため、
摘採後、数mmにミンチしたものを、水の中で攪拌し、や
わらかくする方法が行なわれている。しかし、その効果
はまだ十分ではない。しかも、水中で攪拌するために、
海苔の旨味・風味が殆んどなくなってしまい味が低下し
てしまう欠点がある。On the other hand, the seaweed aquaculture includes a prop fishing ground and a solid fishing ground, and the solid fishing ground is used for farming at a place where the offshore flow is early. The seaweed at the Betta fishing ground becomes very hard as compared to the seaweed at the pillar fishing ground. for that reason,
After plucking, minced pieces of a few mm are stirred in water to soften them. However, the effect is not yet sufficient. Moreover, in order to stir in water,
There is a drawback that the taste and flavor of seaweed are almost lost and the taste is reduced.
【0004】従って、海苔に付着する細菌の繁殖を防止
し、その上、海苔の旨味を溶出させることなく、海苔質
をやわらかくする処理剤もしくは処理方法が切望されて
いる。[0004] Therefore, a treatment agent or a treatment method for preventing the growth of bacteria attached to seaweed and softening the quality of seaweed without elution of the umami of the seaweed has been desired.
【0005】[0005]
【本発明が解決しようとする課題】本発明の目的は、海
苔原藻の腐敗を防止し、さらに、海苔質をやわらかく
し、て、海苔の品質を向上させる処理剤及び処理方法を
提供することにある。SUMMARY OF THE INVENTION An object of the present invention is to provide a treatment agent and a treatment method which prevent spoilage of seaweed protozoa and further soften the seaweed quality to improve the quality of seaweed. It is in.
【0006】[0006]
【課題を解決するための手段】海苔原藻の腐敗を防止
し、そして海苔質をやわらかくし、品質を向上させる処
理剤について鋭意研究を行った結果、有機酸・無機酸の
中の一種以上を添加し、pH4.0〜6.5に調製した
海水に浸漬又は散布して保存することにより、海苔の腐
敗を防ぎ、海苔質をやわらかくし品質の良い海苔製品を
製造できることを見いだした。[Means for Solving the Problems] As a result of earnest research on a treatment agent that prevents spoilage of Nori seaweed and softens the quality of Nori seaweed, as a result, one or more of organic and inorganic acids It was found that by adding or dipping or spraying in seawater adjusted to pH 4.0 to 6.5 and storing it, it is possible to prevent spoilage of seaweed, soften the seaweed quality and produce a good quality seaweed product.
【0007】試験例よりわかるように、pHが3.5以
下になると2〜3時間位経過した時点で、海苔が障害を
受け死滅してしまう。この状態で、乾海苔にすると全体
がツヤのないスミノリになってしまう。又、pHが7.
0以上になると、赤汁が多量発生してくる。これは、付
着細菌が繁殖し海苔の細胞が弱まり細胞内の物質が溶出
していることを示している。これもスミノリになる原因
となる。pHを4.0〜6.5の範囲で調製した海水中
で原藻を保存することにより、海苔へ障害を与えず、海
苔の腐敗を防ぐことができる。As can be seen from the test example, when the pH becomes 3.5 or less, the seaweed is damaged and dies at the time of about 2 to 3 hours. In this state, if you use dry seaweed, the whole will become a shiny and smooth. Also, the pH is 7.
When it is 0 or more, a large amount of red juice is generated. This indicates that the adherent bacteria propagated, the seaweed cells weakened, and the intracellular substance was eluted. This also causes a smile. By preserving the algae in seawater prepared in the pH range of 4.0 to 6.5, spoilage of seaweed can be prevented without damaging the seaweed.
【0008】海苔質をやわらかくする点では、pHが低
い程、浸漬時間が長い程効果が高くなる。又、キトサン
を併用することにより、さらに海苔質がやわらかくな
り、乾海苔製品のツヤがよくなり、品質向上効果が高く
なる。In terms of softening the seaweed, the lower the pH and the longer the immersion time, the higher the effect. Further, by using chitosan together, the quality of the seaweed becomes softer, the luster of the dry seaweed product is improved, and the quality improvement effect is enhanced.
【0009】使用される有機酸・無機酸としては、食品
の海苔に使用するために、食品添加物として認められて
いる、乳酸、クエン酸、リンゴ酸、酒石酸、コハク酸、
グルコン酸、グルコノデルタラクトン、アジピン酸、イ
タコン酸、ケトグルタル酸、フィチン酸、リン酸が好ま
しい。The organic and inorganic acids used are lactic acid, citric acid, malic acid, tartaric acid, succinic acid, which are recognized as food additives for use in seaweed of foods.
Gluconic acid, gluconodeltalactone, adipic acid, itaconic acid, ketoglutaric acid, phytic acid and phosphoric acid are preferred.
【0010】現在、海苔の鮮度を低下させず、良い製品
を製造するために、午前3時〜5時頃の早朝に海苔を摘
採し、即に、製品化する作業が行われている。本発明に
より、鮮度を維持することができるため、早朝の作業を
必要とせず、日昼に摘採し、翌日に製品化することも可
能となり作業性の改善にもつながる。[0010] At present, in order to produce a good product without deteriorating the freshness of seaweed, the work of picking seaweed in the early morning around 3 am to 5 am and immediately commercializing it is being carried out. According to the present invention, since freshness can be maintained, work in the early morning is not required, and it is possible to pluck at day and day and commercialize the product on the next day, which leads to improvement in workability.
【0011】ベタ漁場では、摘採した原藻をミンチにか
ける前の状態で、やわらかくすることができるため、海
苔の旨味を溶出させないため、味の低下を防ぐことがで
きる。[0011] In a solid fishery ground, the plucked raw algae can be made soft before being minced, so that the umami of seaweed is not eluted and the deterioration of the taste can be prevented.
【0012】[0012]
(試験例1)乳酸(90%)・クエン酸・フィチン酸
(50%)を海水1lに添加し、pH3.0,3.5,
4.0,4.5,5.0,5.5,6.0,6.5,
7.0の各溶液を調整した。各pH調整液100mlに
対して、海苔原藻20gを添加した後、室温にて保存
し、翌日の海苔の状態を観察した。対照は、海水を使用
した(pH8.3)。結果を表1及び2に示した。(Test Example 1) Lactic acid (90%) / citric acid / phytic acid (50%) was added to 1 liter of seawater to adjust the pH to 3.0, 3.5,
4.0, 4.5, 5.0, 5.5, 6.0, 6.5
Each solution of 7.0 was prepared. After adding 20 g of seaweed algae to 100 ml of each pH-adjusted solution, the seaweed was stored at room temperature and the state of seaweed was observed the next day. As a control, seawater was used (pH 8.3). The results are shown in Tables 1 and 2.
【0013】[0013]
【表1】 [Table 1]
【0014】[0014]
【表2】 [Table 2]
【0015】(試験例2)原藻攪拌タンク(貯留タン
ク)内の海水1Klに対して、90%乳酸・50%フィ
チン酸・キトサン1%−90%乳酸5%の水溶液をそれ
ぞれ添加し、pH5.5に調製した。摘採した原藻をタ
ンク内に投入し、2時間攪拌した後、通常の乾海苔抄き
工程に移した。対照は、海水のみで行った。保存中の原
藻及び乾海苔製品の違いについて調査した。結果を表3
に示した。(Test Example 2) An aqueous solution of 90% lactic acid, 50% phytic acid, chitosan 1% -90% lactic acid 5% was added to 1 Kl of seawater in the algae agitation tank (storage tank), and the pH was adjusted to 5%. It was adjusted to 0.5. The collected original algae was put into a tank, stirred for 2 hours, and then transferred to a normal dry seaweed making process. The control was performed only with seawater. We investigated the difference between raw algae and dried laver products during storage. The results are shown in Table 3.
It was shown to.
【0016】[0016]
【表3】 [Table 3]
【0017】[0017]
【発明の効果】海苔の原藻は、摘採後の時間が経過する
程、鮮度が低下していくが、有機酸・無機酸の中の1種
以上を添加し、pH4.0〜6.5に調整した海水中に
保存することにより、鮮度の低下を防止するとともに、
原藻をやわらかくし、乾海苔の製品価値を向上させるこ
とができる。EFFECTS OF THE INVENTION The raw algae of seaweed decreases in freshness as the time after plucking elapses. However, one or more kinds of organic acids and inorganic acids are added to adjust the pH to 4.0 to 6.5. By storing in seawater adjusted to
It can soften the algae and improve the product value of dry seaweed.
Claims (3)
を有機酸・無機酸の中の一種以上を添加しpH4.0〜
6.5に調整した海水に浸漬又は散布して保存すること
を特徴とする海苔原藻の品質向上剤及び処理方法。1. At the time of producing a seaweed product, one or more kinds of organic acids and inorganic acids are added to the extracted algae to obtain a pH of 4.0 to 4.0.
A quality improver for Nori seaweed and a method for treating it, which is characterized in that it is immersed in or sprayed with seawater adjusted to 6.5 and stored.
ン酸、リンゴ酸、酒石酸、コハク酸、フマル酸、グルコ
ン酸、アジピン酸、イタコン酸、ケトグルタル酸、リン
酸、塩酸、グルコノデルタラクトンであることを特徴と
する請求項1に記載の品質向上剤。2. The acid used is lactic acid, citric acid, phytic acid, malic acid, tartaric acid, succinic acid, fumaric acid, gluconic acid, adipic acid, itaconic acid, ketoglutaric acid, phosphoric acid, hydrochloric acid, gluconodeltalactone. The quality improver according to claim 1, wherein
求項2に記載の品質向上剤。3. The quality improver according to claim 2, which contains chitosan.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP15947094A JP3393928B2 (en) | 1994-06-16 | 1994-06-16 | Nori progenitor algae treatment method and nori progenitor algae quality improver |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP15947094A JP3393928B2 (en) | 1994-06-16 | 1994-06-16 | Nori progenitor algae treatment method and nori progenitor algae quality improver |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08229A true JPH08229A (en) | 1996-01-09 |
JP3393928B2 JP3393928B2 (en) | 2003-04-07 |
Family
ID=15694481
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP15947094A Expired - Fee Related JP3393928B2 (en) | 1994-06-16 | 1994-06-16 | Nori progenitor algae treatment method and nori progenitor algae quality improver |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3393928B2 (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001316271A (en) * | 2000-05-01 | 2001-11-13 | Kobayashi Pharmaceut Co Ltd | Chitosan containing composition |
KR100446350B1 (en) * | 2000-03-07 | 2004-09-01 | 조재형 | Laver seasoned with the powder of curry, bean sauce, cinnamon, licorice or mustard, etc. |
JP2007182446A (en) * | 2007-02-13 | 2007-07-19 | Kobayashi Pharmaceut Co Ltd | Composition comprising chitosan |
US7491676B2 (en) | 2004-10-19 | 2009-02-17 | Millennium Inorganic Chemicals | High activity titania supported metal oxide DeNOx catalysts |
JP2011193812A (en) * | 2010-03-19 | 2011-10-06 | Masuyuki Naruse | Laver-culturing method and laver-treating method |
JP5097301B1 (en) * | 2012-01-31 | 2012-12-12 | 守 笠原 | How to improve the texture of raw dried seaweed |
-
1994
- 1994-06-16 JP JP15947094A patent/JP3393928B2/en not_active Expired - Fee Related
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100446350B1 (en) * | 2000-03-07 | 2004-09-01 | 조재형 | Laver seasoned with the powder of curry, bean sauce, cinnamon, licorice or mustard, etc. |
JP2001316271A (en) * | 2000-05-01 | 2001-11-13 | Kobayashi Pharmaceut Co Ltd | Chitosan containing composition |
US7491676B2 (en) | 2004-10-19 | 2009-02-17 | Millennium Inorganic Chemicals | High activity titania supported metal oxide DeNOx catalysts |
JP2007182446A (en) * | 2007-02-13 | 2007-07-19 | Kobayashi Pharmaceut Co Ltd | Composition comprising chitosan |
JP2011193812A (en) * | 2010-03-19 | 2011-10-06 | Masuyuki Naruse | Laver-culturing method and laver-treating method |
JP5097301B1 (en) * | 2012-01-31 | 2012-12-12 | 守 笠原 | How to improve the texture of raw dried seaweed |
Also Published As
Publication number | Publication date |
---|---|
JP3393928B2 (en) | 2003-04-07 |
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