JP2022162180A - Method for manufacturing iodine reduced kelp - Google Patents
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- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 80
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 title claims abstract description 47
- 239000011630 iodine Substances 0.000 title claims abstract description 47
- 229910052740 iodine Inorganic materials 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title abstract description 6
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000007864 aqueous solution Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 12
- 241000195493 Cryptophyta Species 0.000 claims description 28
- 239000004471 Glycine Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 7
- 239000000243 solution Substances 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 241001474374 Blennius Species 0.000 description 15
- 238000001035 drying Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 238000002485 combustion reaction Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 238000004255 ion exchange chromatography Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 206010020850 Hyperthyroidism Diseases 0.000 description 1
- 241001466452 Laminariaceae Species 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000003532 hypothyroidism Diseases 0.000 description 1
- 230000002989 hypothyroidism Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- XMBWDFGMSWQBCA-UHFFFAOYSA-M iodide Chemical compound [I-] XMBWDFGMSWQBCA-UHFFFAOYSA-M 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 125000000896 monocarboxylic acid group Chemical group 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 210000001685 thyroid gland Anatomy 0.000 description 1
- 208000005057 thyrotoxicosis Diseases 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
Abstract
Description
本発明は、含有されるヨウ素が低減した食用の昆布の製造方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing edible kelp containing reduced iodine.
一般に、食用の昆布にはヨウ素が多く含有されていることが知られている。そのヨウ素は生命にとって重要なミネラルではあるが、ヨウ素の摂取量は厚生労働省から推奨される摂取量や上限量などの基準が公表されている。ヨウ素を過剰に摂取すると、甲状腺機能低下症、甲状腺腫、甲状腺中毒症など甲状腺に関わる病気に至る危険性があるため、食用の昆布においてヨウ素の低減を望む声が多い。 It is generally known that edible kelp contains a large amount of iodine. The iodine is an important mineral for life, and the Ministry of Health, Labor and Welfare has published standards for iodine intake, such as recommended intake and upper limit. Excessive intake of iodine can lead to thyroid-related diseases such as hypothyroidism, goiter, and thyrotoxicosis.
例えば、特許文献１には、原藻昆布を６０～１００℃に熱した水に３分～３０分浸漬することでヨウ素を溶出させることでヨウ素を低減した食用の昆布の製造方法が開示されている。 For example, Patent Document 1 discloses a method for producing edible kelp in which iodine is reduced by eluting iodine by immersing raw seaweed kelp in water heated to 60 to 100 ° C. for 3 to 30 minutes. there is
しかしながら、特許文献１の製造方法では、ヨウ素を十分に低減することができず、ヨウ素を低減させた後の状態の昆布が型崩れを起こし歩留りも良くなかった。 However, in the production method of Patent Document 1, the iodine could not be sufficiently reduced, and the kelp after the iodine reduction lost its shape and the yield was not good.
そこで、本件発明では、食感等を維持した状態でヨウ素を十分に低減することができ、ヨウ素を低減させた後の状態の昆布が型崩れを起こさずに歩留りが良くなるヨウ素低減昆布の製造方法を提供することを目的とする。 Therefore, in the present invention, production of iodine-reduced kelp in which iodine can be sufficiently reduced while maintaining texture etc., and kelp in the state after iodine reduction does not lose its shape and has a good yield. The purpose is to provide a method.
〔１〕すなわち、本発明は、昆布の原藻を、カルシウム塩及びグリシンが混合した水溶液を用いて浸漬する第一工程と、前記第一工程の後に、水を用いて浸漬する第二工程と、を備えることを特徴とするヨウ素低減昆布の製造方法である。 [1] That is, the present invention comprises a first step of soaking kelp raw algae with an aqueous solution containing a mixture of calcium salt and glycine, and a second step of soaking with water after the first step. A method for producing iodine-reduced kelp, comprising:
〔２〕そして、前記第一工程又は前記第二工程の少なくとも一方において、煮沸を行うことを特徴とする前記〔１〕に記載のヨウ素低減昆布の製造方法である。 [2] The method for producing iodine-reduced kelp according to [1], wherein boiling is performed in at least one of the first step and the second step.
〔３〕そして、前記煮沸の時間が、２～１０分であることを特徴とする前記〔２〕に記載のヨウ素低減昆布の製造方法である。 [3] The method for producing iodine-reduced kelp according to [2], wherein the boiling time is 2 to 10 minutes.
本件発明によれば、食用の昆布において、食感等を維持した状態でヨウ素を十分に低減することができ、ヨウ素を低減させた後の状態の昆布が型崩れを起こさずに歩留りが良くなるという顕著な効果を奏する。 According to the present invention, it is possible to sufficiently reduce iodine in edible kelp while maintaining texture, etc., and the yield of kelp in the state after iodine reduction is improved without causing deformation. It has a remarkable effect.
以下、本件発明のヨウ素低減昆布の製造方法に関する実施形態について詳しく説明する。なお、説明中における範囲を示す表記のある場合は、上限と下限を含有するものである。 Hereinafter, embodiments of the method for producing iodine-reduced kelp of the present invention will be described in detail. In addition, when there is a notation indicating a range in the description, it includes the upper limit and the lower limit.
〔昆布の原藻〕
本発明のヨウ素を低減した昆布の製造方法において使用される昆布の原藻は、褐藻類コンブ科に属する大型の海藻であり、マコンブ〔真昆布〕、オニコンブ〔羅臼昆布〕、リシリコンブ〔利尻昆布〕、ホソメコンブ〔細目昆布〕、ミツイシコンブ〔三石昆布、日高昆布〕、ナガコンブ〔長昆布〕、ガゴメ〔籠目昆布〕などが好ましい。そして、これらの原藻のうち一種、又は、二種以上組み合わせて用いることができる。なお、本発明において使用されるときには、乾燥状態である原藻昆布であることが好ましいが、水戻しした原藻であってもよい。
[Original seaweed of kelp]
The raw algae of kelp used in the method for producing kelp with reduced iodine of the present invention are large seaweeds belonging to the family Laminariaceae of the brown algae, and include makonbu [makonbu], onikonbu [rausu kelp], and risilimbu [rishiri kelp]. , Hosome kelp [thin kelp], Mitsuishi kelp [Mitsuishi kelp, Hidaka kelp], Naga kelp [long kelp], Gagome kelp [basket kelp] and the like are preferred. Then, one of these raw algae can be used, or two or more of them can be used in combination. When used in the present invention, it is preferable to use dried raw seaweed kelp, but raw seaweed that has been rehydrated may also be used.
〔カルシウム塩〕
本発明のヨウ素を低減した昆布の製造方法において使用されるカルシウム塩は、カルシウムの有機塩又は無機塩である。カルシウム塩の水溶液で昆布の原藻を浸漬するときに、特に煮沸するときに、昆布がドロドロ、ブヨブヨになるなどの型崩れを防止することができ、ひいては使用した昆布の歩留りを向上させることができる。また、使用されるカルシウム塩としては、具体的に、塩化カルシウム、クエン酸カルシウム、水酸化カルシウム、炭酸カルシウム、乳酸カルシウム、硫酸カルシウムから選ばれる少なくとも１種であることが好ましい。
[Calcium salt]
The calcium salt used in the method for producing kelp with reduced iodine of the present invention is an organic or inorganic salt of calcium. When immersing kelp raw algae in an aqueous solution of a calcium salt, especially when boiling, it is possible to prevent the kelp from losing its shape such as becoming muddy and mushy, and eventually the yield of the kelp used can be improved. can. The calcium salt used is preferably at least one specifically selected from calcium chloride, calcium citrate, calcium hydroxide, calcium carbonate, calcium lactate, and calcium sulfate.
昆布の原藻を処理するときのカルシウム塩の水溶液の濃度は、０．１～５重量％が好ましく、０．５～３重量％がさらに好ましい。カルシウム塩の水溶液の濃度がこの範囲であると、処理された昆布の型崩れを十分に防止することができる。 The concentration of the aqueous solution of calcium salt when treating kelp raw algae is preferably 0.1 to 5% by weight, more preferably 0.5 to 3% by weight. When the concentration of the calcium salt aqueous solution is within this range, it is possible to sufficiently prevent the processed kelp from losing its shape.
〔グリシン〕
本発明のヨウ素を低減した昆布の製造方法において使用されるグリシンは、示性式Ｈ2ＮＣＨ2ＣＯＯＨで示されるアミノ酸である。グリシンの水溶液で昆布の原藻を浸漬するときに、昆布に含有されるヨウ素をより多く溶出することができる。
〔glycine〕
Glycine used in the method for producing iodine-reduced kelp of the present invention is an amino acid represented by the formula H 2 NCH 2 COOH. When immersing the raw seaweed in the glycine aqueous solution, more iodine contained in the seaweed can be eluted.
昆布の原藻を処理するときのグリシンの水溶液の濃度は、０．１～５重量％が好ましく、０．５～３重量％がさらに好ましい。グリシンの水溶液の濃度がこの範囲であると、昆布に含有されるヨウ素を十分に溶出することができる。 The concentration of the glycine aqueous solution when treating kelp raw algae is preferably 0.1 to 5% by weight, more preferably 0.5 to 3% by weight. When the concentration of the glycine aqueous solution is within this range, the iodine contained in the kelp can be sufficiently eluted.
そして、これらのカルシウム塩及びグリシンが混合した水溶液にて、昆布の原藻が浸漬処理、さらには煮沸処理される。カルシウム塩のみの水溶液、グリシンのみの水溶液で複数の工程で処理するよりも、食感等を維持した状態でヨウ素を十分に低減することができ、ヨウ素を低減させた後の状態の昆布の原藻が型崩れすることを防止することができる。 Then, in an aqueous solution in which these calcium salts and glycine are mixed, the raw seaweed of kelp is immersed and then boiled. It is possible to sufficiently reduce iodine while maintaining the texture, etc., rather than treating in multiple steps with an aqueous solution of only calcium salt and an aqueous solution of glycine only, and the raw material of kelp in the state after reducing iodine. It is possible to prevent the algae from losing its shape.
以下に、本発明のヨウ素低減乾燥昆布の製造方法について説明する。 The method for producing the iodine-reduced dried kelp of the present invention is described below.
〔第一工程（Ｓ１）〕
第一工程は、昆布の原藻に含有されているヨウ素などを溶出するために、昆布の原藻を十分な量のカルシウム塩及びグリシンが混合した水溶液に浸漬する工程である。より好ましくは、昆布の原藻を８０～１００℃に沸かした熱水に２～１０分浸漬する工程である。溶出する温度を８０～１００℃とすることにより、ヨウ素を素早く溶出させることができる。第一工程において、原藻昆布に含有されているヨウ素を９０％量低減させることが好ましく、さらに９５％量低減させることが好ましい。
[First step (S1)]
The first step is a step of immersing the original kelp algae in an aqueous solution containing a mixture of sufficient amounts of calcium salt and glycine in order to elute iodine and the like contained in the original kelp algae. More preferably, it is a step of immersing the raw algae of kelp in hot water boiled at 80 to 100° C. for 2 to 10 minutes. By setting the elution temperature to 80 to 100° C., iodine can be rapidly eluted. In the first step, the amount of iodine contained in the raw seaweed kelp is preferably reduced by 90%, preferably by 95%.
〔第二工程（Ｓ２）〕
第二工程は、第一工程の後に、さらに昆布の原藻に含有されているヨウ素などを溶出するために、水を用いて浸漬する工程である。より好ましくは、第一工程の後に取り出した昆布の原藻を８０～１００℃に沸かした熱水に２～１０分浸漬する工程である。一般的に２回以上も熱水に浸漬すると、昆布の原藻が型崩れを起こして歩留りが悪くなるが、第一工程においてカルシウム塩が含まれた水溶液を用いているので、第二工程において熱水に浸漬したとしても昆布の原藻が型崩れを起こしにくくなっている。なお、本実施形態において、第二工程を１度行うことが好ましいが、他の実施形態において、第二工程を２回以上の複数回行ってもよい。
[Second step (S2)]
The second step is, after the first step, immersing the raw algae in water in order to elute iodine and the like contained in the original algae of kelp. More preferably, it is a step of immersing the raw algae of kelp taken out after the first step in hot water boiled at 80 to 100° C. for 2 to 10 minutes. In general, if immersed in hot water more than twice, the original kelp will lose its shape and yield will be poor. Even if it is immersed in hot water, the original algae of kelp is less likely to lose its shape. In this embodiment, it is preferable to perform the second step once, but in other embodiments, the second step may be performed two or more times.
〔乾燥工程（Ｓ３）〕
乾燥工程は、第一工程又は第二工程の後に、昆布の原藻を取り出して、余分な水分を揮発させる工程である。具体的には、天日干し、温風や熱風をあてる、減圧下で加温する、そのまま室内で静置して自然乾燥するなどの方法により乾燥する。乾燥工程は、本発明において必須の工程ではなく、必要に応じて行われる。
[Drying step (S3)]
The drying step is a step of taking out the raw algae of kelp after the first step or the second step and volatilizing excess moisture. Specifically, drying is performed by a method such as drying in the sun, applying warm air or hot air, heating under reduced pressure, or allowing the material to stand still in a room for natural drying. The drying step is not an essential step in the present invention, but is performed as necessary.
さらに、第一工程又は第二工程の後に、又は乾燥工程の後に、取り出された昆布の原藻を、各種調味液により味付けする工程を加えることもできる。 Furthermore, after the first step or the second step, or after the drying step, a step of seasoning the extracted raw seaweed of kelp with various seasoning liquids can be added.
以下、本発明の実施例について具体的に説明する。 Examples of the present invention will be specifically described below.
＜実施例１＞
〔第一工程〕
根室産の長昆布である昆布の原藻５０ｇを、表面に付着している異物を取り除いた後に、１重量％となる塩化カルシウム及び１重量％となるグリシンが混合した水溶液の沸騰水９５０ｍｌに浸漬し、５分間煮沸した。その後、昆布の原藻をざるに上げて静置し水分を切った。
<Example 1>
[First step]
After removing foreign matter adhering to the surface of 50 g of kelp raw algae, which is long kelp from Nemuro, soaked in 950 ml of boiling water of an aqueous solution containing 1% by weight of calcium chloride and 1% by weight of glycine. and boiled for 5 minutes. After that, the raw seaweed of kelp was raised in a strainer and allowed to stand still to drain the water.
〔第二工程〕
そして、第一工程の後に取り出した昆布の原藻を用いて、沸騰水９５０ｍｌに浸漬し、５分間煮沸した。その後、昆布の原藻をざるに上げて静置し水分を切った。
[Second step]
Then, the raw seaweed of kelp taken out after the first step was immersed in 950 ml of boiling water and boiled for 5 minutes. After that, the raw seaweed of kelp was raised in a strainer and allowed to stand still to drain the water.
〔乾燥工程〕
そして、第二工程の後、網に広げて静置し熱風により、含有水分率が１０重量％程度になるまで乾燥させた。
[Drying process]
Then, after the second step, it was spread on a net and allowed to stand still and dried with hot air until the moisture content reached about 10% by weight.
これらの工程を経て、ヨウ素を低減した昆布の原藻を得た。 Through these processes, kelp algae with reduced iodine content were obtained.
＜比較例１＞
第一工程において１重量％のグリシン水溶液を用い、第二工程において１重量％の塩化カルシウム水溶液を用いた以外は、実施例１と同様にしてヨウ素を低減した昆布の原藻を得た。
<Comparative Example 1>
An iodine-reduced original kelp was obtained in the same manner as in Example 1, except that a 1% by weight glycine aqueous solution was used in the first step and a 1% by weight aqueous calcium chloride solution was used in the second step.
＜比較例２＞
第一工程において１重量％の塩化カルシウム水溶液を用い、第二工程において１重量％のグリシン水溶液を用いた以外は、実施例１と同様にしてヨウ素を低減した昆布の原藻を得た。
<Comparative Example 2>
An iodine-reduced original kelp algae was obtained in the same manner as in Example 1, except that a 1% by weight aqueous calcium chloride solution was used in the first step and a 1% by weight aqueous glycine solution was used in the second step.
＜参考例＞
第一工程において単に水を用い、第二工程を行わなかった以外は、実施例１と同様にしてヨウ素を低減した昆布の原藻を得た。
<Reference example>
Raw algae of kelp with reduced iodine content were obtained in the same manner as in Example 1, except that water was simply used in the first step and the second step was not performed.
実施例１、比較例１～２、参考例にて得られた昆布の原藻について、ヨウ素の含有量を計測し、原料である昆布の原藻に対してどれだけ低減しているかを除去率として算出した。具体的に、処理前及び処理後の昆布の原藻に含有されるヨウ素の量については、ＪＩＳ Ｋ０１２７、ＪＩＳ Ｋ０１０２、ＪＩＳ Ｚ７３０２６に準拠して以下の燃焼イオンクロマトグラフ法に基づいて計測した。すなわち、まず、昆布の原藻を秤量し、燃焼装置(日東精工アナリテック社製、型番：ＡＱＦ－１００)にて燃焼等を行い、残渣をメスフラスコに移して所定量になるまで水を加えて希釈し、その水溶液をイオンクロマトグラフィー（Ｔｈｅｒｍｏ Ｓｃｉｅｎｔｉｆｉｃ社製、型番：ＩＣＳ－１６００）にて分析し、１０００ｍｇ／Ｌのヨウ素イオン標準液との対比等により昆布の原藻中のヨウ素の量を定量した。そして、得られたヨウ素の含有量から、除去率を算出した。
The iodine content of the kelp raw algae obtained in Example 1, Comparative Examples 1 and 2, and Reference Example was measured, and the removal rate was determined by how much it was reduced relative to the raw kelp raw algae. calculated as Specifically, the amount of iodine contained in the raw algae of kelp before and after treatment was measured based on the following combustion ion chromatography method in accordance with JIS K0127, JIS K0102, and JIS Z73026. That is, first, the raw algae of kelp is weighed, burned with a combustion device (manufactured by Nitto Seiko Analytic Tech, model number: AQF-100), etc., the residue is transferred to a volumetric flask, and water is added until it reaches a predetermined amount. Then, the aqueous solution is analyzed by ion chromatography (manufactured by Thermo Scientific, model number: ICS-1600), and the amount of iodine in the raw algae of kelp is measured by comparison with a 1000 mg / L iodine ion standard solution. quantified. Then, the removal rate was calculated from the obtained iodine content.
そして、実施例１、比較例１～２、参考例にて得られた昆布の原藻の歩留りを算出した。すなわち、処理に用いた昆布の原藻の重量に対する、最終的に得られた昆布の原藻の重量の割合を歩留りとして算出した。 Then, the yield of the raw algae of kelp obtained in Example 1, Comparative Examples 1 and 2, and Reference Example was calculated. That is, the ratio of the weight of the raw kelp algae finally obtained to the weight of the raw kelp algae used for the treatment was calculated as the yield.
そして、実施例１、比較例１～２にて得られた昆布の原藻の食感を評価した。具体的には、参考例を基準として官能評価を実施した際に、参考例と同等の硬さで、容易に咀嚼できるものを○と評価し、やや硬いが、咀嚼が可能なものを△と評価し、硬く咀嚼が困難なものを×と評価した。 Then, the texture of the original seaweed of kelp obtained in Example 1 and Comparative Examples 1 and 2 was evaluated. Specifically, when a sensory evaluation was performed using the Reference Example as a standard, those with the same hardness as the Reference Example and that could be easily chewed were evaluated as ○, and those that were somewhat hard but could be chewed were evaluated as △. Those that were hard and difficult to masticate were evaluated as x.
そして、実施例１、比較例１～２にて得られた昆布の原藻の味を評価した。具体的には、参考例を基準として官能評価を実施した際に、参考例と同等の風味を保持しているものを○と評価し、風味が損なわれているものを△と評価し、風味が著しく損なわれているものを×と評価した。 Then, the taste of the original seaweed of kelp obtained in Example 1 and Comparative Examples 1 and 2 was evaluated. Specifically, when the sensory evaluation is performed based on the Reference Example, those that retain the same flavor as the Reference Example are evaluated as ○, and those that have impaired flavor are evaluated as △. was evaluated as x when the was significantly impaired.
これらの結果を、表１に示す。 These results are shown in Table 1.
表１に示すように、実施例１の製造方法では、比較例１～２と比べ、水のみを用いた参考例と同等の食感や味を維持しながらも、ヨウ素を９５％以上も除去して十分に低減することができ、昆布が型崩れを起こさずに歩留りが良くなるということが分かった。 As shown in Table 1, in the production method of Example 1, iodine is removed by 95% or more while maintaining the same texture and taste as the reference example using only water compared to Comparative Examples 1 and 2. It was found that the amount of tangle can be sufficiently reduced, and the yield is improved without causing the tangle to lose its shape.
Claims (3)
前記第一工程の後に、水を用いて浸漬する第二工程と、
を備えることを特徴とするヨウ素低減昆布の製造方法。 A first step of immersing kelp raw algae in an aqueous solution in which calcium salts and glycine are mixed;
After the first step, a second step of immersing with water;
A method for producing iodine-reduced kelp, comprising:
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