JP2002207012A - Method for determining quality of laver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for determining the quality of laver, excellent in impartiality and accuracy as compared with determination due to the visual examination of an inspector and capable of rapidly determining the quality of laver. SOLUTION: The color of laver is measured by a color-difference meter to obtain b* value being a hue value in an L*a*b* color system and the quality of laver is determined based on the obtained b* value.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for judging the quality of laver by measuring the color of the laver.

[0002]

2. Description of the Related Art Conventionally, the determination of the quality of laver is performed by visually observing the color of the laver with the naked eye. However, in the judgment by the naked eye, a difference occurs in the judgment result by the inspector, and fairness cannot be ensured, or
There are problems such as difficulty in determining which of the laver in the vicinity of the boundary between the two sections belongs to when the sections are divided into several sections depending on the quality. Also, the difference in color of nori is subtle,
It is extremely difficult for the naked eye to make a fine quality judgment.

[0003] On the other hand, Japanese Patent No. 2887682 and Japanese Patent Application Laid-Open No. 8-54350 disclose a method in which a foreign matter mixed in laver is detected by a method such as imaging a surface of the laver with a camera, and the quality of the laver is determined. The technology to do this is described.
However, the technology described in these publications is intended to eliminate defective products having a high foreign matter mixing ratio such as shrimp and straw chips, and is a good product (a small foreign matter mixing ratio can be shipped. It is not intended to judge the quality of seaweed.

[0004]

SUMMARY OF THE INVENTION In view of the above-mentioned prior art, the present invention is superior in terms of fairness and accuracy as compared with the judgment by visual observation of an inspector, and can make a quick judgment. An object of the present invention is to provide a method for determining the quality of laver.

[0005]

Means for Solving the Problems The present inventors have found that the b ^* value in the L ^* a ^* b ^* color system has a strong correlation with the quality of laver when the color of the laver is measured using a colorimeter. They found that they had a relationship, and based on this finding, completed the present invention.

That is, the laver product according to claim 1 of the present application.
The quality is determined by measuring the color of the laver^*a^*b^*
Color value b in the color system^*After obtaining the value,
B ^*The feature is to judge the quality of the laver based on the value.
Sign. With this configuration, the quality of laver (excellence
Degree) can be determined fairly, accurately, and quickly.
it can. For example, b^*High quality based on the numerical value
Nori is divided into several stages from low to high
If a classification table is created in advance, it is possible to
B obtained by measuring color^*Just apply the values to the partition table
Thus, the ranking can be performed fairly and accurately.

[0007] More specifically, in the above method for determining the quality of laver, a colorimeter having a flat transparent plate (for example, a glass plate) to be brought into contact with an object to be measured (nori) at the time of measurement is prepared. Steps and multiple sheets of seaweed (for example, 3 to 6 sheets)
Superimposing and storing in a transparent bag (for example, a bag made of a thin synthetic resin sheet), and mounting the transparent plate of the colorimeter on the upper surface of the transparent bag containing the laver. Then, the color of the laver was measured, and L ^* a ^*
b ^* a step of obtaining a b ^* value is a color value in the color system,
Judging the quality of the laver based on the obtained b ^* value (claim 2). If the color of the laver is measured by such a procedure, an accurate and highly reliable measurement value of the b ^* value of the L ^* a ^* b ^* color system can be obtained.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION There are four types of pigments contained in nori, chlorophyll (green), carotenoids (yellow orange), phycoerythrin (bright red), and phycocyanin (purple blue). Because these pigments are mixed, the raw laver has a black color. Raw nori is baked,
The phycoerythrin (bright red) and phycocyanin (purple blue) fade, and the baked laver changes from black to black-green to yellow-green.

[0009] The raw seaweed is the higher the quality of the seaweed, the darker the blackness (the degree of blackness), and conversely, the thinner the seaweed,
It is a low quality seaweed. Grilled laver is closer to black-green,
Nori is of high quality, and conversely, the closer to yellow color, the lower the quality of nori. The color of the seaweed depends on the amount of various salts of nutrients present in the fishing grounds, and differs not only from one production area to another, but also from one river in one production area due to the influx of nutrients from rivers and the occurrence of red tide. It varies greatly depending on factors such as fluctuations in the amount of nutrients such as a decrease in nutrients, and changes in the fishing ground environment depending on the time of harvest. To determine the quality of the laver, the color of the raw laver should have a certain degree of darkness, or if the roasted laver is a color close to black-green,
It is sufficient to check whether the color is close to yellow.

[0010] In the present invention, a variety of raw laver and color of the baked laver when digitizing the color values in the L ^* a ^* b ^* color system, as compared with a ^* values and L ^* value, b ^* value Is better
Based on the new knowledge that the correlation with the quality of laver is strong, and that the range of numerical values from the highest grade to the lowest grade is large and the quality can be evaluated in detail, That is what we are trying to judge.

The L ^* a ^* b ^* color system will now be described. Various color systems are used to represent the color of an object. Among them, in the present invention, the L ^* a ^* b ^* color system (Elster-Aster-Biester color system) is used. The L ^* a ^* b ^* color system is standardized by the International Commission on Illumination (CIE), and is also adopted in Japan by JIS (JIS Z 8729). In the L ^* a ^* b ^* color system, the brightness of a color is represented by L ^* , and the hue and vividness are represented by a ^* and b ^* . FIG.
Is an L ^* a ^* b ^* color system chromaticity diagram (however, the color is omitted). a ^* and b ^* indicate the color direction, + a ^* indicates the red direction, -a ^* indicates the green direction, + b ^* indicates the yellow direction, and -b ^* indicates the blue direction. As the numerical value (absolute value) increases, the color becomes more vivid, and as the numerical value (absolute value) decreases and approaches the center of the circle, the color becomes duller. In FIG. 1, in the direction perpendicular to the paper from the center of the circle,
If the coordinate axes of + L ^* (bright direction approaching white) and -L ^* (dark direction approaching black) are used, a three-dimensional color space of the L ^* a ^* b ^* color system can be created.

In the case of raw nori, the a ^* value is, for example, -1.
The b ^* value falls within a range of about +1.2 to +7.2, and the L ^* value falls within a range of about +45.2 to +50.3, for example. Fits within. In the case of grilled laver, a ^* value is, for example, -5.2 to -5.2.
Within the range of about −1.5, the b ^* value is, for example, +
Within the range of about 2.5 to +13.0, the L ^* value is
For example, it falls within the range of about +46.1 to +53.7.

In the present invention, these numerical values (L ^* , a ^* ,
Among the b ^* ), the b ^* value is found to be most effective in determining the quality of the nori, and the quality of the nori is determined using the b ^* value alone. The reason for adopting the b ^* value is that (1) the distribution width of the numerical value is the widest among the three axes of L ^* , a ^* , and b ^* , and (2) the numerical value in the yellow direction. Chlorophyll (green), carotenoid (yellow orange)
The higher the quality of the laver, the darker the color and the lower the quality of the laver, the closer to the yellow color. And that the determination can be made quickly.

In the present invention, a colorimeter is used to obtain the b ^* value. A colorimeter illuminates light emitted from a light source onto a sample surface, and reflects the reflected light on the three primary colors of light (red,
(Green, blue), and displays the color values as the calculation results. The colorimeter is characterized in that it is compact, has excellent mobility, and can perform quick measurement.

As shown in FIG. 2, the colorimeter 1 includes a white reference calibration plate 2 for performing calibration before measurement (fine adjustment performed before measurement to obtain an accurate color value), and an operation panel. And a measuring unit 5 having a measuring head unit 4 for measuring a color value by contacting with a sample.

As the measuring head section 4, a type which can measure laver is used. In other words, the conventional colorimeter measures the surface of a printed matter, plastic product, or the like having a smooth and homogeneous color as a measurement target.Therefore, the surface has fine irregularities such as nori, and the color is uneven. There are aspects that are not suitable for measuring things. Therefore, in the colorimeter 1 used in the present invention, a glass plate 4a (diameter: 3 to 10c) which is a transparent plate is provided on a measurement surface (a flat surface for making contact with an object to be measured) of the measurement head unit 4.
m) is fitted so as to conform to the surface condition of the laver, and the diameter of the measuring head portion 4 is set to 3 to 10 cm, thereby enlarging the measuring area for more accurate measurement.

The color value of seaweed (b) using a colorimeter
^* Value) is measured in the following procedures (a) to (c), that is, (a) calibrating a colorimeter using a white reference calibration plate, (b) several sheets of laver (for example, (About 3-6 sheets)
Superimposed, housed in a flat transparent bag (for example, a bag made of synthetic resin such as polyethylene), and placed on a flat surface (for example, on a desk near a colorimeter), (c) Lift the measuring part of the colorimeter and bring the glass plate constituting the measuring surface of the measuring head part into contact with the upper surface of the transparent bag containing nori to measure the color value (b ^* value) of the nori. It is done by a procedure. The reason for storing the laver in the transparent bag at the stage (b) is that the surface of the laver in the transparent bag is pressed by pressing the glass plate of the measuring head portion against the upper surface of the transparent bag. This is for minimizing unevenness and improving measurement accuracy. The measurement is preferably performed several times (for example, 3 to 6 times) while changing the position on the laver. The average value of these several measurements is calculated and defined as a color value (b ^* value).

The calculated b ^* value is compared with a preliminarily prepared classification table (a table divided into several stages according to the magnitude of the numerical value of the b ^* value) for quality determination, and the quality grade is determined. Or the numerical value of the b ^* value may be used as it is to indicate the quality (degree of superiority) of laver.

In determining the quality of laver, it is desirable to use the evaluation based on the color value (b ^* value) and the visual evaluation of the inspector together. As a result, it is possible to correct a determination error due to the presence or absence of a hole or luster in one laver, and a determination error caused by a defective cell called “smear piece”.

Here, the "sumi piece" will be described.
It is as follows. Depending on the fishing ground environment at the time of cultivation of the original algae, some cells may have physiological defects. When the producer manufactures the plate nori, the contents (protoplasm) are discharged from the cells that have caused physiological deficiency, and the discharged material appears on the surface of the plate nori and becomes “semi-fragment”. "Sumi piece" takes on a dull gray color when it becomes grilled laver. In this case, the b ^* value becomes small, and there is a possibility that the seaweed is determined to be higher than the actual seaweed. For this reason, it is desirable to visually check the presence or absence of “smear pieces” to ensure the accuracy of the determination.

In the present invention, in addition to the b ^* value in the L ^* a ^* b ^* color system, the L ^* value can be used as a criterion for quality judgment. By considering the L ^* value in combination with the b ^* value, the quality of the nori can be more accurately determined.

[0022]

EXAMPLE The color of fresh seaweed and grilled seaweed (number of sample types: 154) from Ariake was measured by the following procedure. First, a color difference meter (diameter of the measurement head part 4: 60 mm, diameter of the glass plate 4a: 57 mm) suitable for color measurement of nori as shown in FIG. 2 was prepared, and calibration before measurement was performed. After that, five sheets of the same type of seaweed were superimposed, accommodated in a transparent bag of a synthetic resin thin film, and placed on a desk.
From above the transparent bag, the measurement surface of the measurement head of the colorimeter is brought into close contact with the color difference meter, and the color values (L ^* , a ^* , b ^* )
Was measured. The measurement was performed five times while changing the position on the transparent bag. The average value of these five measurements was used as color value data. The above operation was performed for each sample. FIGS. 3 and 4 show the measurement results of raw laver and FIGS. 5 and 6 show the measurement results of roasted laver.

[Results of Measurement of Raw Nori] FIG. 3 is a graph showing measured values (a ^* , b ^* ) of all samples of raw nori with the a ^* value on the horizontal axis and the b ^* value on the vertical axis. It is. In FIG. 3, the highest quality laver is indicated by a black dot (A), and the quality is inferior in the order of B to G. The evaluation of the laver A to G was performed with great care by a skilled inspector with a naked eye evaluation or the like. As shown in FIG. 3, the seaweed generally has a higher quality as it goes down the graph, and tends to have a lower quality as it goes up the graph.

From the distribution of measured values on the graph, b^*Value
Is a^*Nori has a stronger correlation with the superiority of nori than the value,
Moreover, it can be seen that the width of the numerical range of all the measured values is large.
For example, a^*If the value is -0.9, the quality of nori is A
From G to G. Toes
A^*Even if the value is specified, it is difficult to determine the quality of the laver. This
In contrast, b^*If the value is specified, b^*Value is any value
A ^*The value range is within 1.5,
Regarding the quality of laver, it covers 6 or more categories (grades)
Without any problems, in two areas (grades) in most areas
Stays straddling. That is, b^*To determine the value
Therefore, the quality of the laver can be accurately determined. Ma
A on the graph^*Value range (all measured values) is 1.5
Whereas b ^*The range of values (all measured values)
6.0, which is wide. That is, b^*Based on value
It is possible to determine the quality of nori finely.

FIG.^*On the horizontal axis, b^*Values on the vertical axis
Then, the measured values (L^*, B^*)
It is the graph which did. The meaning of nori A to G in FIG.
Is the same as As shown in FIG. 4, nori is generally
The lower the right of the graph, the better the quality and the left of the graph
Upward, the quality tends to be poor. On the graph
From the distribution of measured values, b^*The value is L^*Nori than value
Strong correlation between superiority and inferiority, and numerical range of all measured values
It can be seen that the width of the box is large. For example, L^*Value is 47.
In the case of 8, b^*Values range from 3.2 to 4.8,
With a width of 1.6, the quality of nori is four from D to G
(Grade). That is, L^*Special value
Even if set, the quality of nori is difficult to judge. In contrast, b^*
If the value is specified, b^*Whatever the value takes, a
^*Value range is within 1.2 (mostly within 0.8)
And four or more categories (gray
), And in most areas there are two sections (groups).
Rade). That is, b^*Identify value
Can accurately determine the quality of nori
it can. Also, L on the graph^*Value range (all measured values)
While the box is 5.0, b ^*Value (all measured values)
The range is 6.0, which is wide. That is, b^*Based on value
The better the quality, the better the quality of nori
You.

From FIGS. 3 and 4, L^*a^*b^*To color system
As a criterion for determining the quality of raw nori, b
^*It turns out that the values are particularly effective. That is, nori
Color value (L^*, A^*, B^*), Then L^*Value or a
^*Without considering the value, b ^*Sea only based on values
The quality of moss can be accurately determined.

[Measurement results of grilled laver] FIG. 5 is a graph showing the measured values (a ^* , b ^* ) of all samples of grilled laver with the a ^* value on the horizontal axis and the b ^* value on the vertical axis. It is. In FIG.
The highest quality laver is indicated by a black dot (A), and the quality is inferior in the order of B to G. Nori A ~
The evaluation of G was carried out with great care by a skilled inspector by a naked eye evaluation or the like. As shown in FIG. 5, the seaweed generally has a higher quality as it goes to the lower right of the graph, and has a lower quality as it goes to the upper left of the graph.

From the distribution of measured values on the graph, b^*Value
Is a^*Nori has a stronger correlation with the superiority of nori than the value,
Moreover, it can be seen that the width of the numerical range of all the measured values is large.
For example, a^*If the value is -3.00, b^*The value is 5.1
To 7.6, with a width of 2.5, nori
Quality spans three categories (grades) from C to E
I have. That is, a^*Nori quality is judged even if the value is specified
Difficult to do. In contrast, b^*If the value is specified, b^*value
Whatever the value, a^*Value range is within 1.0
And three or more categories (gray
Do not straddle c). That is, b^*Specifying a value
Thereby, the quality of the laver can be accurately determined.
Also, a on the graph^*The value range of all values (all measured values) is 3.
7, whereas b ^*The range of values (all measured values)
10.5, which is wide. That is, b^*Value based
In this case, the quality of the nori can be determined in detail.

FIG.^*On the horizontal axis, b^*Values on the vertical axis
And the measured values (L^*, B^*)
It is a graph shown. The meaning of Nori A to G in FIG.
Same as 5. From the distribution of measured values on the graph, b^*value
Is L^*Nori is stronger than Nori
And that the range of the numerical values of all measured values is large
You. For example, L^*If the value is 48.6, b^*The value is 5.
It ranges from 6 to 7.2, has a width of 1.6, and has nori
Quality spans three categories (grades) from C to E
ing. That is, a^*Even if the value is specified, the quality of nori
It is difficult to determine. In contrast, b^*If the value is specified, b^*value
Takes any value^*Value range is within 1.5 (large
Part is within 1.0), and the quality of nori
And does not straddle three or more categories (grades). One
Ball, b^*By specifying the value, the quality of the nori
It can be determined with certainty. Also, L on the graph^*value
While the numerical range of (all measured values) is 7.6, b ^*
The numerical range of values (all measured values) is 10.5,
No. That is, b^*Using the value as a reference, the finer the quality of nori
Thus, it can be determined.

From FIGS. 5 and 6, as a criterion for evaluating the superiority of grilled laver in the L ^* a ^* b ^* color system,
It turns out that the b ^* value is particularly effective. That is, after measuring the color values of seaweed (L ^* , a ^* , b ^* ), without considering the L ^* value or a ^* value, only the b ^* value is used as a reference.
The quality of nori can be accurately determined.

[0031]

According to the determination method of the present invention, a colorimeter is provided.
L using^*a^*b^*B in color system^*Just get the value
Thus, the quality of the seaweed can be accurately determined. Ma
L ^*a^*b^*Color system b^*Numeric value other than the value (L^*value,
a^*Value) is not taken into account, so there is no need to perform calculations,
It can be determined quickly. Furthermore, regarding the color of nori
B^*Due to the large range of values, the quality of nori
Thus, it can be determined. The judgment method of the present invention
Investigate the quality of raw materials and stabilize the quality of laver products
This is extremely useful in that it can be used.

[Brief description of the drawings]

FIG. 1 is an L ^* a ^* b ^* color system chromaticity diagram (however, colors are omitted).

FIG. 2 is a perspective view showing an example of a colorimeter used in the present invention.

FIG. 3 is a graph showing measured values (a ^* , b ^* ) of all samples of raw laver with the a ^* value on the horizontal axis and the b ^* value on the vertical axis.

FIG. 4 is a graph showing measured values (L ^* , b ^* ) of all samples of raw laver with the L ^* value on the horizontal axis and the b ^* value on the vertical axis.

FIG. 5 is a graph showing measured values (a ^* , b ^* ) of all samples of grilled laver with the a ^* value on the horizontal axis and the b ^* value on the vertical axis.

FIG. 6 is a graph showing measured values (L ^* , b ^* ) of all samples of grilled laver with the L ^* value on the horizontal axis and the b ^* value on the vertical axis.

[Explanation of symbols]

 Reference Signs List 1 color difference meter 2 white reference calibration plate 3 main body unit 4 measurement head unit 4a glass plate (transparent plate) 5 measurement unit

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[Procedure amendment]

[Submission date] March 4, 2002 (2002.3.4)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0025

[Correction method] Change

[Correction contents]

FIG.^*On the horizontal axis, b^*Values on the vertical axis
Then, the measured values (L^*, B^*)
It is the graph which did. The meaning of nori A to G in FIG.
Is the same as As shown in FIG. 4, nori is generally
The lower the right of the graph, the better the quality and the left of the graph
Upward, the quality tends to be poor. On the graph
From the distribution of measured values, b^*The value is L^*Nori than value
Strong correlation between superiority and inferiority, and numerical range of all measured values
It can be seen that the width of the box is large. For example, L^*Value is 47.
In the case of 8, b^*Values range from 3.2 to 4.8,
With a width of 1.6, the quality of nori is four from D to G
(Grade). That is, L^*Special value
Even if set, the quality of nori is difficult to judge. In contrast, b^*
If the value is specified, b^*Whatever the value takes,L
^* ValueWithin 1.2 (most within 0.8)
And four or more categories (gray
), And in most areas there are two sections (groups).
Rade). That is, b^*Identify value
Can accurately determine the quality of nori
it can. Also, L on the graph^*Value range (all measured values)
While the box is 5.0, b ^*Value (all measured values)
The range is 6.0, which is wide. That is, b^*Based on value
The better the quality, the better the quality of nori
You.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0029

[Correction method] Change

[Correction contents]

FIG.^*On the horizontal axis, b^*Values on the vertical axis
And the measured values (L^*, B^*)
It is a graph shown. The meaning of Nori A to G in FIG.
Same as 5. From the distribution of measured values on the graph, b^*value
Is L^*Nori is stronger than Nori
And that the range of the numerical values of all measured values is large
You. For example, L^*If the value is 48.6, b^*The value is 5.
It ranges from 6 to 7.2, has a width of 1.6, and has nori
Quality spans three categories (grades) from C to E
ing. That is,L ^* valueEven if you specify
It is difficult to determine. In contrast, b^*If the value is specified, b^*value
No matter what valueL ^* valueWidth is within 1.5 (large
Part is within 1.0), and the quality of nori
And does not straddle three or more categories (grades). One
Ball, b^*By specifying the value, the quality of the nori
It can be determined with certainty. Also, L on the graph^*value
While the numerical range of (all measured values) is 7.6, b ^*
The numerical range of values (all measured values) is 10.5,
No. That is, b^*Using the value as a reference, the finer the quality of nori
Thus, it can be determined.

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Claims (2)

[Claims] 1. The color of nori is measured to obtain a b ^* value which is a color value in the L ^* a ^* b ^* color system, and the quality of the nori is determined based on the obtained b ^* value. A method for judging the quality of laver, characterized by judging. 2. A step of preparing a colorimeter having a flat transparent plate to be brought into contact with an object to be measured at the time of measurement, a step of stacking a plurality of laver sheets and storing the sheets in a transparent bag. The transparent plate of the colorimeter is brought into contact with the upper surface of the transparent bag containing the laver, the color of the laver is measured, and the color value b in the L ^* a ^* b ^* color system is measured. ^*
Determining a quality of the laver based on the obtained b ^* value.