JP2003088338A - Method for preventing discoloration of seaweed - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method by which discoloration phenomenon of color, particularly green of a seaweed is significantly suppressed and to provide a seaweed-containing food in which the discoloration is significantly suppressed. SOLUTION: This method for preventing discoloration of a seaweed comprises carrying out immersing treatment of the seaweed with a ocean deep water or its treated water.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for preventing discoloration of seaweed. More specifically, the present invention relates to a method for preventing discoloration of seaweed by utilizing deep sea water, particularly a method for preventing discoloration of color due to chlorophyll contained in green algae and brown algae. The present invention also relates to a seaweed-containing food or a processed food thereof in which discoloration is prevented by using deep sea water, and more particularly to a seaweed-containing food or a seaweed-processed food that retains the color caused by chlorophyll.

[0002]

2. Description of the Related Art Seaweeds, especially green algae and brown algae, have a green color due to the chlorophyll (chlorophyll) contained in them, and the clear green color contributes to the appearance of foods made from seaweed. Not only that, it is also a factor that stimulates appetite.

However, chlorophyll due to such greening is a relatively unstable compound, and has the drawback that it discolors relatively quickly by light and heat and under weak acidity, and also deteriorates the taste.

Recently, seaweed is a plant that has been drawing attention as a food material because it is alkaline, has a large amount of fibers and minerals, and has no calories. Therefore, under the present circumstances, there is a demand for a method capable of preventing the color peculiar to seaweed, especially the fading or discoloration of green color, and maintaining a beautiful appearance for a long time.

[0005]

The present invention is directed to the color of seaweed,
In particular, it is an object of the present invention to provide a method for stably maintaining the color of seaweed (green algae, brown algae) due to chlorophyll. Further, the present invention provides a food comprising seaweed as a food material, wherein the color of the seaweed, particularly the color caused by chlorophyll of the seaweed (green algae, brown algae) is stably maintained for a long period of time. It is intended.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies in order to achieve the above-mentioned object, and by treating seaweed with deep sea water,
In particular, it has been found that the fading of the green color derived from chlorophyll can be significantly prevented and the green color can be stably maintained for a long period of time.

The present invention has been completed on the basis of such findings, and specifically includes the following aspects. (1) A method for preventing discoloration of seaweed, which comprises dipping the seaweed in deep sea water or its treated water. (2) The method for preventing fading of seaweed as described above, wherein the seaweed is either green algae or brown algae. (3) A food containing seaweed as a food material, which is obtained by immersion treatment in deep sea water or its treated water. (4) A food containing seaweed as a food material, which contains deep-sea water or treated water thereof. (5) The food according to any one of (3) or (4) above, wherein the seaweed is either a green alga or a brown alga.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates firstly to a method for preventing fading of seaweed. In the present invention, the term "fading" is used in a broad sense including the color of seaweed derived from pigments, especially chlorophyll, especially the green color fading and discoloration of seaweed. Therefore, the present invention can be restated in another way as a method for maintaining the color (especially green color) of seaweed.

The seaweed targeted by the present invention is roughly classified into green algae, brown algae, red algae and cyanobacteria, but edible seaweeds are preferable. As edible seaweed, specifically, green algae such as Ulva, Aonomori, Kawanori and Astragalus japonicum; brown algae such as kelp, wakame, hijiki, matsumo, mozuku, alame and Honda straw, etc .; Tengusa, Ogonori, Funori, Tosakanori, Umizomen, Iwanori,
Examples thereof include Suginori (Tsurumata), Coral Nori, Mill, and Egonori; and cyanobacteria such as Suizenjinori. Preferably, it contains a large amount of chlorophyll (chlorophyll, particularly chlorophyll a) and exhibits a green color.
As such, specifically, green algae such as sea lettuce, blue-necked squirrel, river squirrel, and seaweed, kelp, seaweed,
They are brown algae such as Hijiki, Matsumo, Mozuku and Honda straw. Particularly preferred are brown algae such as kelp, wakame and mozuku, in addition to the above green algae.

The method for preventing discoloration of seaweed according to the present invention can be carried out by treating the seaweed with deep sea water or its treated water.

The deep sea water used in the present invention is clean seawater taken from a deep sea deeper than 200 meters below the sea level. It has been known that deep sea water is clean compared to surface sea water, rich in well-balanced minerals, and the number of viable bacteria is as low as 1/10 to 1/100. ing. The deep sea water is currently taken in each area such as off Norway, off Hawaii, off Muroto Cape in Kochi Prefecture, Okinawa Prefecture, Toyama Prefecture, etc., but the present invention is not limited to such areas. , Any deep sea water can be used.

In the present invention, the deep sea water can be used as it is as it is, but it can also be used after various treatments as long as the effects of the present invention are not impaired. That is, the “treated water of deep sea water” in the present invention means water obtained by subjecting deep sea water to various treatments. From the viewpoint that the fading prevention effect of seaweed, which is the effect of the present invention, is caused by the bittern component contained in deep sea water and its natural trace element, such treatment significantly impairs the bittern component and natural trace element in deep sea water. It is preferable that the treatment is not performed, and the treatment is not particularly limited to that extent. As various treatments, specifically, treatments for diluting deep sea water with ion exchange water, treatments for removing NaCl components from deep sea water, treatments for concentrating deep sea water by reverse osmosis membrane treatment, deep sea water, etc. A process of additionally supplementing arbitrary components can be exemplified.

The method of the present invention can be carried out basically by immersing the above-mentioned seaweed, preferably in a raw state, in the deep sea water or its treated water. Immersion conditions include dark place-light place, cold temperature-high temperature, and p
The H condition and the like are not particularly limited. Immersion in a dark place and low temperature conditions is preferable.

For example, in the case of seaweed sold in the state of being immersed in water, such as Mozuku, by using the deep sea water treatment water of the present invention as an immersion liquid, its color tone is stabilized without impairing the flavor peculiar to Mozuku. Can be held. Further, in the case of soup or miso soup containing wakame or mozuku as a ingredient, by using deep sea water treated water as the soup (seasoning liquid), fading of the seaweed can be prevented and its color tone can be stably maintained. .

Therefore, the present invention provides, as a second invention, a food containing seaweed prepared as a food material using the above-mentioned deep sea water or its treated water.

The food of the present invention is prepared by using seaweed previously treated with the above-mentioned deep sea water or its treated water as a raw material (seaweed-containing food, processed seaweed food), and the above-mentioned deep seawater or its treatment. A food in which seaweed is immersed in water as a seasoning liquid is included. Specifically, such foods include, for example, fresh seaweed food such as mekabu, wakame seaweed, and mozuku that are sold in the raw state; Salted products such as boiled salted salt (seaweed salted wakame seaweed): Lime-treated products such as ogonori and tosakanori: Dry dried products (konbu, wakame, blue seaweed, aoki, hijiki, agar raw algae), papermaking products (dried seaweed, blue) Seaweed primary products such as dried seaweed, seaweed seaweed, matsumo, dried wakame seaweed, rock laver, habanori), ash dried products (ash dried wakame), dried sardines (hijiki, wakame seaweed) Processed products; Tsukudani (corned kelp, shredded kelp, seaweed, seaweed, seaweed paste), roasted seasonings (seasoned seaweed, seasoned wakame seaweed) and other seasonings: wakame stems, wakame seaweed, pickled seaweed, etc. , Miso-zuke, Shiba-zuke): Other (O It can be mentioned as well as those seaweeds and foods containing the partially processed products thereof, for example, miso soup and soups the seaweed and Guzai like; Uto, Egonori etc.) seaweed secondary processed products such as.

Since these foods of the present invention are made of seaweed that has been immersed in deep sea water or treated water thereof, the fading of the seaweed, particularly the fading and discoloration of green color due to the denaturation of chlorophyll, is significantly suppressed. The color unique to seaweed, particularly green, can be stably exhibited for a long period of time.

[0018]

EXAMPLES The contents of the present invention will be specifically described below with reference to the following examples and comparative examples. However, the present invention is not limited to these. Unless otherwise specified, the unit of the formulation described below means% by weight.

Example 1 Raw seaweed harvested on February 23, 2000 was washed with tap water, then blanched in boiling water for 40 seconds to remove middle ribs, red leaves, etc. and cut to a width of 10 cm. This was used as the test wakame seaweed. This test wakame seaweed was divided into two groups, 50 g each of which was 100 mL of deep sea water (salt concentration 3.6%), and salt water in which normal salt was added to the water layer water to adjust the salt concentration to 3.6% (control salt water). 100
Immersed in mL, sealed and stored in the dark at 1 ° C. for 2 weeks. On the 1st, 3rd, 6th, 10th, and 14th days from storage, the color tone of the test seaweed immersed in the deep sea water and the control salt water was visually observed, and 5 g of each seaweed was collected and prepared according to the following method. The color tone of the test liquid for color tone measurement was measured.

<Preparation of Test Solution for Color Tone Measurement> To an Erlenmeyer flask with a ground stopper, 5 g of the collected wakame seaweed and 100 mL of acetone were added, and static extraction treatment was carried out at room temperature in the dark. After 1 hour, contaminants were removed by filtering with a PTFE filter, and the obtained filtrate was used as a test solution for color tone measurement. 1) Measurement of color tone (color difference value ΔE) Using the color analyzer TC-1800J (manufactured by Tokyo Denshoku Co., Ltd.), the lightness L and the hue (a, b) of the above test solution were measured, and the first day after storage. Using the wakame test solution of No. ² as the control solution, the color difference value ΔE (ΔE = √a ² + b ² + L ² ) from the control solution was determined.
The results are shown in Table 1.

[0021]

[Table 1]

It should be noted that the difference between the visual senses of colors and the color difference value ΔE
Table 2 shows the relationship with.

[0023]

[Table 2]

As can be seen from Table 2, a smaller color difference value ΔE means that there is no difference from the color of wakame seaweed before storage (the first day after storage), and less fading occurs. As can be seen from the results in Table 1, discoloration of wakame treated with deep sea water was significantly suppressed as compared with wakame treated with salt water prepared by adding salt to tap water. In addition, the effect of suppressing the fading of seaweed due to this deep seawater treatment can be recognized more markedly by visual observation than by the above-mentioned color measurement by a machine, and it is possible to prevent the seaweed from fading for a long time by treating it with deep seawater. I was able to.

2) Measurement of amount of chlorophyll Using the test liquid used in the above-mentioned color tone measurement, the amount of chlorophyll a contained in the test liquid (1, 3, 6, 10 and 14 days after storage) was measured under the following conditions. Was measured by high performance liquid chromatography. Analytical column: SUPERCOSIL LC-ABZ (manufactured by SUPERCO): 4.
6 × 250 mm, Mobile phase: Methanol flow rate: 1.5 ml / min Column temperature: 40 ° C Detector: Waters 991J Photodiode array (wavelength
665 nm) With the amount of chlorophyll a contained in the wakame test solution on the first day after storage set to 100%, the proportion of chlorophyll a contained in the test solution after 3, 6 and 14 days after storage was determined. The results are shown in Table 3.

[0026]

[Table 3]

From the results shown in Table 3, it can be seen that the treatment of wakame with deep sea water can significantly suppress the reduction of chlorophyll a especially during long-term storage. From this, it was considered that the deep seawater treatment can prevent the color fading particularly due to chlorophyll a.

[0028]

According to the method of the present invention, the color fading phenomenon of seaweed, especially the green color of seaweed, can be significantly suppressed, and the seaweed can be provided in a fresh color. Therefore, by using seaweed treated by such a method as a raw material, it is possible to manufacture and provide a food (seaweed processed food) having a fresh color of seaweed. Further, according to the method of the present invention, fading of color due to chlorophyll contained in seaweed can be significantly suppressed. Therefore, the method of the present invention can also be applied to the prevention of fading or discoloration of those having coloring caused by chlorophyll, for example, tea (green tea, matcha).

Claims (5)

[Claims] 1. A method for preventing fading of seaweed, which comprises immersing the seaweed in deep sea water or its treated water. 2. The method for preventing fading of seaweed according to claim 1, wherein the seaweed is either green algae or brown algae. 3. A food containing, as a food material, seaweed obtained by immersion treatment in deep sea water or its treated water. 4. Containing deep sea water or treated water thereof,
Food containing seaweed as a food material 5. The food according to claim 3, wherein the seaweed is either green algae or brown algae.