JP2989595B1 - How to save seaweed - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To save a collected seaweed by salting or cooling without blanching and to change the stored seaweed to green. SOLUTION: The method of preserving seaweed includes preserving seaweed in a hot water treatment step of immersing collected seaweed in hot water to change the color to green, and a preserving step of salting or cooling in order to prevent deterioration of the seaweed. . Further, in the method for preserving seaweed, the hot water treatment step is a post-treatment step of the storage step. further,
A solution containing zinc ions and iron ions is used for the hot water used in the hot water treatment step.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a collected seaweed,
The present invention relates to a method for preserving seaweeds such as kelp, hijiki, Aonori, and Funori to change the color to green.

[0002]

2. Description of the Related Art Seaweed such as seaweed is collected from February to May. Seagrass degrades within a few days after collection, so it must be preserved for sale throughout the year. Seaweed can be stored in a freezer as a salted state to which salt adheres.
In order to sell wakame in a green state, it is necessary to blanch before the salting step and turn it green. This is because after salting and storing frozen, it cannot turn green. For this reason, the collected seaweed is quickly blanched to change its color to green, and then attached with salt and refrigerated in a freezer in a salted state. The collected seaweed must be blanched in the pre-salting step, so that this process is extremely troublesome. This is because it is necessary to branch a large amount of seagrass at a time in a short time. In addition, seaweed blanching
In addition to the fact that it is extremely labor-intensive and that it is necessary to process it within a certain limited time after collection, it is a fact that the work is extremely demanding and extends to midnight.

[0003]

If blanching of wakame seaweed can be performed after frozen storage, the processing can be performed very efficiently. This is because wakame with a processing amount that can be blanched can be taken out of the freezer and processed. However, if wakame is salted and frozen and then blanched, it has a property of being unable to turn green. This is because in the salting or freezing step, the pigment is fixed and cannot be turned green. For this reason, seaweed must be blanched and turned green before it is salted or refrigerated, and the fact is that it takes a lot of trouble.

[0004] The present invention has been developed with the object of overcoming the above-mentioned drawbacks. An important object of the present invention is to store or store collected seaweed without salting or cooling without branching. Another object of the present invention is to provide a preservation method capable of discoloring stored seaweed to green.

[0005]

The method for preserving seaweed according to the present invention comprises a hot water treatment step of immersing the collected seaweed in hot water to change the color of the seaweed to green, and salting or cooling the seaweed to prevent deterioration of the seaweed. Save the seaweed in the preservation step.
Furthermore, the method of the present invention does not preserve seaweed in the preservation step after the hot water treatment step, as in the conventional preservation method. The hot water treatment step is a post-treatment step of the storage step, and the hot water used in the hot water treatment step is characterized by using a solution containing zinc ions and iron ions.

Further, in the method for preserving seaweed of the present invention, a solution containing calcium ions in addition to zinc ions and iron ions is used for the hot water used in the hot water treatment step.

According to a third aspect of the present invention, there is provided a method for preserving seagrass wherein hot water used in a hot water treatment step is prepared by immersing plant ash in a solution to elute zinc ions and iron ions contained in the plant ash. .

Further, in the method for preserving seaweed according to claim 4 of the present invention, plant grass ash is immersed in a hot water used in a hot water treatment step to elute zinc ions and iron ions contained in the plant grass ash, and Use a solution to which calcium ions are added.

Further, the storage method according to claim 5 of the present invention comprises:
The seaweed is any of seaweed, kelp, hijiki, aonori, and funori.

[0010]

Embodiments of the present invention will be described below. However, the following examples illustrate a method for preserving seaweed for embodying the technical idea of the present invention, and the present invention does not specify a method for preserving seaweed as follows. In particular, seaweed is described below, seaweed, kelp,
Not specified for Hijiki, Aonori or Funori. The method of the present invention is applicable to all seaweeds that turn green.

The seaweed is preserved in the following steps, and the stored seaweed turns green. [Preservation process] Salt is attached to seaweed collected from the sea so that it is salted. Seagrass deteriorates in a few days. For this reason, seaweed collected from the sea is salted within a few days, preferably on the day of collection.

The amount of salt attached to seaweed is 10 to 100 parts by weight, preferably 20 to 8 parts by weight, per 100 parts by weight of seaweed.
0 parts by weight, more preferably 30 to 50 parts by weight.
When the amount of salt attached is increased, the temperature can be increased during storage to prevent deterioration of seaweed. For example, seaweed to which 50 parts by weight or more of salt is attached to 100 parts by weight of seaweed can be refrigerated to a high quality at -5 to -3C. For seaweeds with low salt deposition, lower the refrigeration temperature. For example,
Seaweed having a salt adhesion amount of 30 parts by weight or less based on 100 parts by weight of seaweed is frozen at -10 to -25C. Salt that adheres to seaweed dehydrates seaweed to prevent alteration.

However, in the method for preserving seaweed of the present invention, it is not always necessary to attach salt to collected seaweed. This is because seaweed can be stored at a very low temperature and stored with high quality. Seagrass that does not adhere to salt is stored at a low temperature of -15 ° C or lower.

The seaweed to which salt has been attached is immediately stored in a refrigerator or a freezer in a cooled state. Seaweed that does not adhere to salt is immediately refrigerated in a freezer after collection. 2
The seaweed collected from May to May is preserved in this state until the seaweed is collected the next year, that is, from June to January of the following year. The stored seaweed is taken out of the refrigerator according to the amount used.

[Desalting Step] This step is not always necessary. However, if the salted seaweed is desalted and treated in the next hot water treatment step, the number of uses of the hot water used in the hot water treatment step is increased, and the seaweed can be economically turned green. This is because the salt attached to the seaweed can be prevented from being dissolved in the boiling water and the ability of the boiling water being reduced by the salt.

In this step, the seaweed is immersed in water. The seaweed immersed in water is desalted by removing attached salt. The water to be desalted is pure water or treated water containing zinc ions and iron ions. When seaweed is immersed in treated water containing zinc ions and iron ions to remove salt, the seaweed quickly changes to a more natural green color in the next hot water treatment step. This is because, in the step of desalting seaweed immersed in the treated water, sodium ions are replaced with zinc ions and iron ions. The concentrations of zinc ions and iron ions in the treated water are set to be substantially the same as the concentrations contained in the hot water used in the next hot water treatment step. Since this step does not aim to change the color of the seaweed to green, there is no need to heat the treated water or pure water. However, it goes without saying that heating can be performed somewhat.

[Hot water treatment step] The seaweed taken out of the refrigerator is immersed in hot water containing zinc ions and iron ions to change its color to green. The temperature of the boiling water is preferably 60 to 100 ° C., and preferably is heated to a temperature lower than the boiling temperature. When seaweed is immersed in boiling water, the seaweed turns green quickly and quickly. Hot water in which seaweed is immersed can increase the concentration of zinc ions and iron ions, thereby shortening the time required to turn green. Therefore, when the seaweed turns green in a short time, the zinc concentration and iron ion of the boiling water are increased. If you want to slowly turn the seaweed into green over time,
For example, the temperature is lowered to 30 to 60 ° C.

The concentrations of zinc and iron contained in the boiling water are adjusted to optimal values in consideration of the time for discoloring the seaweed to green and the temperature of the boiling water. For example, in hot water in which hot water is heated to 60 ° C. or more and the immersed seaweed turns green in about 10 minutes, the zinc concentration is 100 ppm or more and the iron concentration is 1 ppm or more. The minimum zinc concentration that can turn seaweed green with boiling water is about 5
ppm, iron concentration is 0.1 ppm. Therefore, the zinc concentration of the boiling water is, for example, 5 ppm to 5%, preferably 10 ppm to 1000 ppm, and more preferably 50 to 50 ppm in consideration of the time for discoloring to green and the temperature of the boiling water.
800 ppm, iron concentration is 0.1-100 p
pm, preferably 0.3 to 50 ppm, more preferably 0.5 to 10 ppm.

Seaweeds become softer when immersed in boiling water for a long time. In particular, when the temperature of the boiling water is increased, the seaweed absorbs moisture and becomes softer. Softening by immersing in hot water can be prevented by adding calcium ions such as calcium lactate to hot water, for example. Calcium ions are
Prevent seaweed from absorbing water and becoming swollen. The addition amount of calcium such as calcium lactate is adjusted to an optimum value in consideration of the immersion time of the hot water, the temperature of the hot water, and the like. Increasing the amount of calcium can effectively prevent the seaweed from becoming soft. The amount of calcium added is, for example,
30 to 1000 ppm, preferably 100 to 500 pp
m, more preferably 150 to 400 ppm.

The green seaweed immersed in boiling water containing zinc ions and iron ions is then immersed in an adjusting solution to adjust the color tone, or the washing can be completed in a short time.

As the adjusting solution, one which reacts with metal ions to form a complex salt, such as citric acid, can be used. When the green seaweed is immersed in hot water of citric acid, the metal ions released and adhering to the seaweed surface react with the citric acid and can be separated as complex salts. Therefore, the seaweed can be washed in a short time by immersing it in hot water of citric acid.

Further, the adjusting liquid may contain a reducing sugar or a reducing agent. When the green seaweed is immersed in boiling water of a reducing sugar or a reducing agent, discoloration of the seaweed after the treatment can be prevented. This is because the reducing sugar or reducing agent prevents oxidation and reduces discoloration. Furthermore, the method of adjusting the color tone with a reducing sugar or a reducing agent is to increase the zinc and iron concentrations in the boiling water, to make the seaweed green in a short time, and then adjust the color tone with the adjustment solution to achieve a natural color development. The feature is that seaweed can be processed in a short time.

As the reducing sugar, glucose, fructose, sorbitol and the like can be used. Ascorbic acid, vitamin C, ersorbic acid and the like can be used as the reducing agent. The adjustment liquid can increase the concentration of the reducing sugar or the reducing agent to give a color with an exposed color.
The concentrations of the reducing sugar and the reducing agent in the adjustment liquid are adjusted to a concentration that makes seaweed an ideal color tone. For example, the concentration of the reducing sugar or reducing agent is 100 ppm to 5%, preferably 200 ppm.
ppm to 1%, more preferably 300 to 3000p
pm.

The hot water in which the seaweed is immersed is plant ash obtained by burning grass and trees, and may be a solution containing zinc ions and iron ions. As the plant ash, one obtained by burning edible plants into ash is preferably used. However, it is not necessarily limited to incineration of edible plants to ash, and ash of all plants including zinc and iron incinerated can be used. Plant ash from incineration of plants containing zinc and iron contains zinc and iron.
For example, a normal edible plant is a dried edible plant with 15-75 ppm of zinc in the leaves. Zinc is also included in plant ash because it is not lost when edible plants are incinerated.
Furthermore, the leaves of the dried edible plants are 50-300 ppm
Of iron and 5 to 15 ppm of copper. These metals are included in the plant ash because they are not lost by incineration. In addition to zinc, plant ash containing iron and copper can make seaweed more natural and beautiful green than hot water containing zinc alone.

[0025] In particular, Gumbinazuna (Thlaspi arvense)
L.), as well as plant ash incinerated from Lepidiun virginicum and the like, containing as much as 20% by weight of zinc. When such plant ash is used, the seaweed can be made natural green with a small amount of addition. However, grass ash almost always contains zinc and iron, regardless of the type of grass or wood to be incinerated, so that grass ash produced by burning various grasses or trees can be used.

Further, the boiling water to which plant ash is added preferably also contains calcium lactate. The boiling water to which the plant ash is added adjusts the amount of the plant ash added to adjust the immersion time of the seaweed. The boiling water is adjusted to an optimum value in consideration of the type of plant ash to be added, the time for turning the seaweed green, and the temperature. For example, when using plant ash containing 0.4% by weight of zinc and immersing seaweed to make it green by heating hot water to 80 to 85 ° C to make seaweed green in 10 minutes to 1 hour And the amount of plant ash added is 0.3 to 3 per 100 liters of water.
kg, preferably 0.5 to 2 kg, more preferably about 1 kg. However, those containing a large amount of zinc, such as plant ash of Gumbai thunja, are reduced in the amount added.

The boiling water to which the plant ash is added also softens the seaweed. Therefore, also in this boiling water, a calcium compound such as calcium lactate is added to the boiling water together with the plant ash in order to prevent the seaweed from becoming soft. As the calcium compound, all compounds which are dissolved in boiling water to become calcium ions can be used. The addition amount of the calcium compound is, for example, 20 to 20 with respect to 100 liters of water.
00 g, preferably 50 to 1000 g, and more preferably 100 to 400 g.

Further, a magnesium compound such as magnesium sulfate can be added to the hot water. Magnesium is used which is dissolved in water to become magnesium ions. Hot water with added magnesium ions can make seaweed more natural green. This is because the chlorophyll of seaweed turns green with magnesium. The addition amount of the magnesium compound is, for example, with respect to 100 liters of water,
The amount is 10 to 2000 g, preferably 20 to 1000 g, and more preferably 30 to 100 g.

Further, to the boiling water in which the seaweed is immersed, preferably, a pH adjuster is also added in addition to the plant ash and the calcium compound. Malic acid, citric acid, acetic acid, lactic acid, succinic acid, phosphoric acid, hydrochloric acid, sulfuric acid and the like are used as the pH adjuster.
The pH adjusting agent added to the boiling water adjusts the pH of the boiling water, for example, from 3 to 10, preferably 4 to 6, and most preferably about 5 to 5.5.
Add the amount to be adjusted. The boiling water to which no pH adjuster is added has a pH of about 8.5 to 13 due to plant ash. When the seaweed is immersed in hot water of this pH to turn green, the surface becomes eroded. This is because when seaweed is immersed in alkaline boiling water, the binding of the cells constituting the surface cell wall is weakened, and the surface becomes eroded.

Further, a small amount of copper-added coral sand may be added to the hot water. Copper-added coral sand adds copper ions and calcium ions to boiling water. Copper ions are
Makes the green color of the seaweed more vivid. Calcium ions are
Prevent softening of seaweed. The addition amount of copper-added coral sand is water 1
50 g or less for 00 liters.

The plant ash, a calcium compound such as calcium lactate, a magnesium compound such as magnesium sulfate, and a pH adjuster can be added directly to water to make boiling water. , Such as a sheet material used for a tea bag or the like, and immersed in hot water as a discoloration pack for convenient use. The pack may be made of any material having water-permeability that hardly passes through plant ash, for example, water-resistant paper, nonwoven fabric, cloth, mesh material, and the like. Further, the pack may be a molded plastic article. A pack formed of plastic is provided with a large number of fine through holes that do not leak the powder of plant ash powder. The discoloration pack is filled with, for example, plant ash, a calcium compound, a magnesium compound, and a pH adjuster to be added to 100 liters of water.

Further, a reducing agent can be added to the discoloration pack. When seaweed is immersed in boiling water to which a reducing agent has been added, there is also an effect of preventing discoloration of green seaweed. Furthermore, a method of adjusting the color tone by adding a reducing agent to boiling water is to add a large amount of plant ash to the boiling water to increase the zinc and iron concentrations, to turn the seaweed green in a short time, and to shorten the natural coloring seaweed. There is a feature that can be processed in time. As the reducing agent, granulated sugar, glucose, fructose, sorbitol, ascorbic acid, vitamin C, ersorbic acid and the like can be used. The amount of the reducing agent added is from 1/20 to 1 by weight ratio to the plant ash.
/ 2.

Further, a small amount of salt can be added to the discoloration pack. Salt has a function of easily permeating metal ions, calcium, and the like contained in plant ash into seaweed. The amount of salt added is 50 liters per 100 liters of water.
0 g or less. Furthermore, a small amount of copper-loaded coral sand can be added to the discoloration pack.

[0034]

EXAMPLES [Example 1] The collected seaweeds are stored and discolored to green as follows. [Storage step] The collected wakame seaweed is salted on the day of collection or the next day, and stored in a refrigerator in a salted state. The amount of salt attached was 4 per 100 parts by weight of seaweed.
0 parts by weight. The refrigerator temperature is -5 ° C. In this state, the seaweed collected in March is stored for six months until September.

[Desalting Step] The seaweed taken out of the refrigerator is immersed in water to desalinate the seaweed. As the water used for desalting, treated water containing zinc ions and iron ions is used. The method of immersing seaweed in treated water containing zinc ions and iron ions to remove salt is the following hot water treatment step,
You can quickly turn wakame into beautiful green. The treated water is
100 liters of water, zinc sulfate _{........................... 1800g (ZnSO 4 · 7H 2} O) calcium lactate _{.................. 2000g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) is dissolved by adding iron sulfate _{................................. 0.4g (FeSO 4 · 7H 2} O).

10 kg of seaweed is immersed in 100 liters of treated water and slowly stirred. The seaweed immersed in the treated water is desalted and taken out in 10 to 30 minutes.

[Hot water treatment step] The seaweed that has been desalted in the desalting step is immersed in hot water to change its color to green. However,
By omitting the desalting step, the wakame taken out of the refrigerator can be immersed in boiling water to turn green. Treatment of immersing seaweed in hot water to restore green color Hot water is manufactured as follows. 100 liters of water, zinc sulfate _{........................... 1800g (ZnSO 4 · 7H 2} O) calcium lactate _{.................. 2000g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) is dissolved by adding iron sulfate _{................................. 0.4g (FeSO 4 · 7H 2} O).

The solution is hot water heated to 90 ° C., and 10 kg of seaweed is immersed in the hot water. The soaked seaweed is
After about 5 minutes, discoloration starts. After immersion for 5 to 15 minutes, the seaweed is removed from the boiling water.

A treatment for adjusting the color tone by immersing wakame discolored to green in a control liquid to fix the color The control liquid is prepared as follows. To 100 liters of water, add and dissolve citric acid… 1000 g reducing sugar… 1000 g reducing agent …………………… 500 g Let it.

Using glucose as a reducing sugar and ascorbic acid as a reducing agent to prepare an adjusting solution, the adjusting solution is heated to 60 to 65 ° C., and the heated adjusting solution is subjected to coloration of the processed seaweed which has been treated. Remove from hot water and immerse. The wakame is immersed in the preparation liquid for 30 minutes to 1 hour to stop the coloring.

Processing for Washing Green Wakame with Clear Water After that, the wakame is taken out of the prepared solution and washed with clear water. Thereafter, the seaweed is dried to be in a dry seaweed state that can be preserved, or salt is reattached and stored in a refrigerator in a salted state for sale.

Example 2 The collected wakame seaweed was stored as described below and turned green. [Storage step] On the day of collecting or the next day, seaweed collected from the sea is salted and stored in a refrigerator in a salted state. The amount of salt attached is 50 parts by weight for 100 parts by weight of seaweed. The refrigerator temperature is -5 ° C.
In this state, the seaweed collected in March is stored for six months until September.

[Desalting Step] The seaweed taken out of the refrigerator is immersed in water to desalinate the seaweed. As the water used for desalting, treated water containing zinc ions and iron ions is used. Treated water is produced as follows. 10
Immerse one discoloration pack in 0 liter of water. In the discoloration pack, a nonwoven pack is filled with the following amount of plant ash or the like. Wood ash ................................. 700g calcium lactate _{..................... 150g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) magnesium sulfate ..................... 50g Malic acid (pH adjusting agent) 40 g Granulated sugar (reducing agent) 20 g Salts ... 30 g Copper-added coral sand ... ... 10g

10 kg of seaweed is immersed in the treated water to remove salt. The treated water containing the discoloration pack is kept at room temperature without heating. Wakame immersed in treated water is 10-3
Remove salt in 0 minutes and remove.

[Hot water treatment step] The seaweed, which has been desalted in the desalting step, is immersed in boiling water to change its color to green. However,
By omitting the desalting step, the wakame taken out of the refrigerator can be immersed in boiling water to turn green. Treatment of immersing seaweed in hot water to restore green color Hot water is manufactured as follows. Immerse one discoloration pack in 100 liters of boiling water. The discoloration pack is
A nonwoven pack is filled with the following amount of plant ash and the like. Wood ash ................................. 700g calcium lactate _{..................... 150g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) magnesium sulfate ..................... 50g Malic acid (pH adjusting agent) 40 g Granulated sugar (reducing agent) 20 g Salts ... 30 g Copper-added coral sand ... ... 10g

One discoloration pack is immersed in 100 liters of water heated to 100 ° C. Immerse 10 kg of seaweed in boiling water. The temperature of the boiling water containing the discoloration pack and wakame is maintained at 80 to 95 ° C. The seaweed immersed in boiling water is allowed to stand for about 20 minutes to turn green.

Processing of Washing Green Wakame with Shimizu Then, the wakame is taken out of boiling water and washed with fresh water.
The washed wakame is sold in a dry wakame state that can be dried and stored, or is stored in a refrigerator in a salted state by attaching salt again.

[Example 3] The collected kelp is stored as described below and is changed to green. [Storage step] On the day of collection or the next day, the collected kelp is salted and stored in a refrigerator in a salted state. The amount of salt attached was 4 per 100 parts by weight of kelp.
0 parts by weight. The refrigerator temperature is -5 ° C. In this state, the kelp collected in March is stored for six months until September.

[Desalting Step] The kelp taken out of the refrigerator is immersed in water to remove salt. As the water used for desalting, treated water containing zinc ions and iron ions is used.
In the method of immersing kelp in treated water containing zinc ions and iron ions to remove salt, the kelp can quickly turn into a beautiful green color in the next hot water treatment step. Treated water, 100 liters of water, zinc sulfate _{........................... 1800g (ZnSO 4 · 7H 2} O) calcium lactate _{.................. 2000g (Ca [CH 3 CH} (OH) COO] ₂ · 5H ₂ O) is dissolved by adding iron sulfate _{................................. 0.4g (FeSO 4 · 7H 2} O).

10 kg of kelp is immersed in 100 liters of treated water and slowly stirred. The kelp soaked in the treated water is desalted and taken out in 20 to 60 minutes.

[Hot water treatment step] The kelp desalted in the desalting step is immersed in hot water to change its color to green. However,
Omitting the desalting step, the kelp taken out of the refrigerator can be immersed in hot water to turn green. Treatment to restore green color by immersing kelp in hot water Hot water is manufactured as follows. 100 liters of water, zinc sulfate _{........................... 1800g (ZnSO 4 · 7H 2} O) calcium lactate _{.................. 2000g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) is dissolved by adding iron sulfate _{................................. 0.4g (FeSO 4 · 7H 2} O).

The solution is hot water heated to 90 ° C., and 10 kg of kelp is immersed in the hot water. The soaked kelp is
After about 5 minutes, discoloration starts. After soaking for 10 to 30 minutes, the kelp is removed from the boiling water.

A treatment for adjusting the color tone by immersing the kelp that has turned green in color in the adjustment liquid to fix the color is performed as described below. To 100 liters of water, add and dissolve citric acid… 1000 g reducing sugar… 1000 g reducing agent …………………… 500 g Let it.

Using glucose as a reducing sugar and ascorbic acid as a reducing agent to prepare an adjusting solution, the adjusting solution is heated to 60 to 65 ° C., and the heated conditioned solution is colored with the treated kelp. Remove from hot water and immerse. The kelp is immersed in the preparation liquid for 30 minutes to 1 hour to fix the color.

A process of washing green kelp with fresh water Then, the kelp is taken out of the adjusted liquid and washed with fresh water. Thereafter, the kelp is dried and stored in a dried kelp state, or salt is reattached and stored in a refrigerator in a salted state for sale.

[Example 4] The collected kelp is stored as described below and is changed to green. [Preservation step] The kelp collected from the sea is salted and stored in a refrigerator in the salted state on the day of collection or the next day. The amount of salt attached is 50 parts by weight with respect to 100 parts by weight of the kelp. The refrigerator temperature is -5 ° C.
In this state, the kelp collected in March is stored for six months until September.

[Desalting Step] The kelp taken out of the refrigerator is immersed in water to remove the salt from the kelp. As the water used for desalting, treated water containing zinc ions and iron ions is used. Treated water is produced as follows. 10
Immerse one discoloration pack in 0 liter of water. In the discoloration pack, a nonwoven pack is filled with the following amount of plant ash or the like. Wood ash ................................. 700g calcium lactate _{..................... 150g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) magnesium sulfate ..................... 50g Malic acid (pH adjusting agent) 40 g Granulated sugar (reducing agent) 20 g Salts ... 30 g Copper-added coral sand ... ... 10g

10 kg of kelp is immersed in the treated water to remove salt. The treated water containing the discoloration pack is kept at room temperature without heating. The kelp immersed in the treated water is 20-1
Remove salt at time.

[Hot water treatment step] The kelp desalted in the desalting step is immersed in hot water to change its color to green. However,
Omitting the desalting step, the kelp taken out of the refrigerator can be immersed in hot water to turn green. Treatment to restore green color by immersing kelp in hot water Hot water is manufactured as follows. Immerse one discoloration pack in 100 liters of boiling water. The discoloration pack is
A nonwoven pack is filled with the following amount of plant ash and the like. Wood ash ................................. 700g calcium lactate _{..................... 150g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) magnesium sulfate ..................... 50g Malic acid (pH adjusting agent) 40 g Granulated sugar (reducing agent) 20 g Salts ... 30 g Copper-added coral sand ... ... 10g

One color change pack is immersed in 100 liters of water heated to 100 ° C. Immerse 10 kg of kelp in boiling water. The temperature of the boiling water containing the discoloration pack and the kelp is maintained at 80 to 95C. The kelp immersed in boiling water is allowed to stand for about 40 minutes to change its color to green.

A process of washing the green kelp with fresh water Then, the kelp is taken out of the hot water and washed with fresh water.
The washed kelp is sold in a dry kelp state that can be dried and stored, or stored in a refrigerator in a salted state by attaching salt again.

[Example 5] The collected hijiki is preserved as described below and changed to green. [Storage step] On the day of collection or the next day, the collected hojiki is salted and stored in a refrigerator in a salted state. The amount of salt attached was 4 per 100 parts by weight of Hijiki.
0 parts by weight. The refrigerator temperature is -5 ° C. In this state, the hijiki collected in March is stored for six months until September.

[Desalting Step] The hijiki taken out of the refrigerator is immersed in water to remove salt. As the water used for desalting, treated water containing zinc ions and iron ions is used.
In the method of immersing the hijiki in the treated water containing zinc ions and iron ions to remove the salt, the hijiki can be quickly turned into a beautiful green color in the next hot water treatment step. Treated water, 100 liters of water, zinc sulfate _{........................... 1800g (ZnSO 4 · 7H 2} O) calcium lactate _{.................. 2000g (Ca [CH 3 CH} (OH) COO] ₂ · 5H ₂ O) is dissolved by adding iron sulfate _{................................. 0.4g (FeSO 4 · 7H 2} O).

10 kg of hijiki is immersed in 100 liters of treated water and slowly stirred. The hijiki immersed in the treated water is desalted and taken out in 10 to 40 minutes.

[Hot water treatment step] The salted-out hijiki is immersed in hot water to change its color to green. However,
The salt removal step may be omitted, and the hijiki taken out of the refrigerator may be immersed in hot water to turn green. Treatment to restore green color by immersing hijiki in hot water Hot water is manufactured as follows. 100 liters of water, zinc sulfate _{........................... 1800g (ZnSO 4 · 7H 2} O) calcium lactate _{.................. 2000g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) is dissolved by adding iron sulfate _{................................. 0.4g (FeSO 4 · 7H 2} O).

The solution is hot water heated to 90 ° C., and 10 kg of hijiki is immersed in the hot water. The soaked Hijiki
After about 5 minutes, discoloration starts. After soaking for 10 to 30 minutes, the hijiki is removed from the boiling water.

A treatment for adjusting the color tone by immersing the green color of the hijiki in the adjustment liquid to fix the color The adjustment liquid is manufactured as follows. To 100 liters of water, add and dissolve citric acid… 1000 g reducing sugar… 1000 g reducing agent …………………… 500 g Let it.

Using glucose as a reducing sugar and ascorbic acid as a reducing agent to prepare an adjusting solution, the adjusting solution is heated to 60 to 65 ° C., and the heated adjusted solution is colored with the finished Hijiki. Remove from hot water and immerse. Hijiki is immersed in this adjustment liquid for 20 minutes to 1 hour to stop coloring.

A process of washing green hijiki with fresh water Then, the hijiki is taken out of the preparation liquid and washed with fresh water. Thereafter, the hijiki is dried and stored in a dried hijiki state, or salt is reattached and stored in a refrigerator in a salted state for sale.

[Example 6] The collected hijiki is stored and colored green as follows. [Preservation process] On the day of collection or the next day, the seaweed collected from the sea is salted and stored in a refrigerator in a salted state. The amount of salt attached is set to 50 parts by weight with respect to 100 parts by weight of hijiki. The refrigerator temperature is -5 ° C.
In this state, the hijiki collected in March is stored for six months until September.

[Desalting Step] The hijiki taken out of the refrigerator is immersed in water to desalt the hijiki. As the water used for desalting, treated water containing zinc ions and iron ions is used. Treated water is produced as follows. 10
Immerse one discoloration pack in 0 liter of water. In the discoloration pack, a nonwoven pack is filled with the following amount of plant ash or the like. Wood ash ................................. 700g calcium lactate _{..................... 150g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) magnesium sulfate ..................... 50g Malic acid (pH adjusting agent) 40 g Granulated sugar (reducing agent) 20 g Salts ... 30 g Copper-added coral sand ... ... 10g

10 kg of hijiki is immersed in the treated water to remove salt. The treated water containing the discoloration pack is kept at room temperature without heating. Hijiki immersed in treated water is 20-1
Remove salt at time.

[Hot water treatment step] The ground saltwater in the desalting step is immersed in hot water to change its color to green. However,
The salt removal step may be omitted, and the hijiki taken out of the refrigerator may be immersed in hot water to turn green. Treatment to restore green color by immersing hijiki in hot water Hot water is manufactured as follows. Immerse one discoloration pack in 100 liters of boiling water. The discoloration pack is
A nonwoven pack is filled with the following amount of plant ash and the like. Wood ash ................................. 700g calcium lactate _{..................... 150g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) magnesium sulfate ..................... 50g Malic acid (pH adjusting agent) 40 g Granulated sugar (reducing agent) 20 g Salts ... 30 g Copper-added coral sand ... ... 10g

One discoloration pack is immersed in 100 liters of water heated to 100 ° C. Immerse 10 kg of Hijiki in boiling water. The temperature of the boiling water containing the discoloration pack and the hijiki is maintained at 80 to 95 ° C. The hijiki immersed in boiling water is allowed to stand for about 40 minutes to turn green.

Processing for Washing Green Hijiki with Fresh Water After that, the hijiki is taken out of boiling water and washed with fresh water.
The washed hijiki is sold in a dried hijiki state that can be dried and stored, or stored in a refrigerator in a salted state by attaching salt again.

[Example 7] The collected Aonori is stored and discolored to green as follows. [Storage step] On the day of collection or the next day, the collected Aonori is salted and stored in a refrigerator in a salted state. The amount of salt attached is 40 parts by weight based on 100 parts by weight of Aonori. The refrigerator temperature is -5 ° C. In this state, the collected Aonori is stored for 6 months.

[Desalting Step] Aonori taken out of the refrigerator is immersed in water to remove salt. As the water used for desalting, treated water containing zinc ions and iron ions is used. In the method of immersing Aonori in treated water containing zinc ions and iron ions to remove salts, the Aonori can quickly turn into a beautiful green color in the next hot water treatment step. The treated water is 1
00 liters of water, zinc sulfate _{........................... 1800g (ZnSO 4 · 7H 2} O) calcium lactate _{.................. 2000g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) is dissolved by adding iron sulfate _{................................. 0.4g (FeSO 4 · 7H 2} O).

10 kg of Aonori are immersed in 100 liters of treated water and slowly stirred. Aonori immersed in the treated water is taken out after salt removal in 10 to 40 minutes.

[Hot water treatment step] Aonori, which has been desalted in the desalting step, is immersed in hot water to change its color to green. However, it is also possible to omit the salt removing step and immerse the greens taken out of the refrigerator in hot water to change the color to green. A process of immersing Aonori in hot water to restore green color Hot water is manufactured as follows. 100 liters of water, zinc sulfate _{........................... 1800g (ZnSO 4 · 7H 2} O) calcium lactate _{.................. 2000g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) is dissolved by adding iron sulfate _{................................. 0.4g (FeSO 4 · 7H 2} O).

The solution is hot water heated to 90 ° C., and 10 kg of Aonori are immersed in the hot water. The discolored Aonori begins to change color after about 5 minutes. After soaking for 10 to 20 minutes, the greens are removed from the boiling water.

A processing adjustment liquid for adjusting the color tone by immersing the green color changed to green to adjust the color tone is manufactured as follows. To 100 liters of water, add and dissolve citric acid… 1000 g reducing sugar… 1000 g reducing agent …………………… 500 g Let it.

[0082] Using glucose as a reducing sugar and ascorbic acid as a reducing agent to prepare a control solution, the control solution is heated to 60 to 65 ° C, and the heated control solution is subjected to color development of Aonori which has been treated. Remove from hot water and immerse. Aonori
It is immersed in this adjusting solution for 20 minutes to 1 hour to fix the color.

Processing for Washing Green Aonori with Clear Water Afterwards, Aonori is taken out of the prepared solution and washed with fresh water. After that, the seaweed is dried to be in a state of dried seaweed which can be stored, or salt is reattached and stored in a refrigerator in a salted state for sale.

[Example 8] The collected Aonori is stored and discolored to green as follows. [Preservation process] On the day when Aonori was collected from the sea,
Alternatively, on the next day, salt is deposited and stored in a refrigerator in a salted state. The amount of salt attached is 50 parts by weight based on 100 parts by weight of Aonori. The refrigerator temperature is -5 ° C. In this state, the collected Aonori is stored for 6 months.

[Desalting Step] Aonori taken out of the refrigerator is immersed in water to remove salt from the Aonori. As the water used for desalting, treated water containing zinc ions and iron ions is used. Treated water is produced as follows.
Immerse one discoloration pack in 100 liters of water.
In the discoloration pack, a nonwoven pack is filled with the following amount of plant ash or the like. Wood ash ................................. 700g calcium lactate _{..................... 150g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) magnesium sulfate ..................... 50g Malic acid (pH adjusting agent) 40 g Granulated sugar (reducing agent) 20 g Salts ... 30 g Copper-added coral sand ... ... 10g

10 kg of Aonori are immersed in the treated water to remove salts. The treated water containing the discoloration pack is kept at room temperature without heating. Aonori immersed in treated water is 20
Remove salt and remove in ~ 1 hour.

[Hot water treatment step] Aonori, which has been desalted in the desalting step, is immersed in hot water to change its color to green. However, it is also possible to omit the salt removing step and immerse the greens taken out of the refrigerator in hot water to change the color to green. A process of immersing Aonori in hot water to restore green color Hot water is manufactured as follows. Immerse one discoloration pack in 100 liters of boiling water. The discoloration pack is
A nonwoven pack is filled with the following amount of plant ash and the like. Wood ash ................................. 700g calcium lactate _{..................... 150g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) magnesium sulfate ..................... 50g Malic acid (pH adjusting agent) 40 g Granulated sugar (reducing agent) 20 g Salts ... 30 g Copper-added coral sand ... ... 10g

One discoloration pack is immersed in 100 liters of water heated to 100 ° C. Immerse 10 kg of Aonori in boiling water. The temperature of the hot water containing the discoloration pack and green paste is maintained at 80 to 95 ° C. Aonori immersed in boiling water is allowed to stand for about 30 minutes to turn green.

Processing for Washing Green Aonori with Shimizu Afterwards, Aonori is taken out of boiling water and washed with fresh water. The washed Aonori is dried and stored in a state of dried Aonori, or it is sold while being stored in a refrigerator in a salted state by attaching salt again.

[Example 9] The collected funori is stored as described below and is turned green. [Storage step] On the day of collection or the next day, the collected funori is deposited with salt and stored in a refrigerator in a salted state. The amount of salt attached was 4 per 100 parts by weight of Funori.
0 parts by weight. The refrigerator temperature is -5 ° C. In this state, the collected funori is stored for 6 months.

[Desalting Step] Funori taken out of the refrigerator is immersed in water to remove salt. As the water used for desalting, treated water containing zinc ions and iron ions is used.
In the method of immersing fin in treated water containing zinc ions and iron ions to remove salts, the fin can quickly turn into a beautiful green color in the next hot water treatment step. Treated water, 100 liters of water, zinc sulfate _{........................... 1800g (ZnSO 4 · 7H 2} O) calcium lactate _{.................. 2000g (Ca [CH 3 CH} (OH) COO] ₂ · 5H ₂ O) is dissolved by adding iron sulfate _{................................. 0.4g (FeSO 4 · 7H 2} O).

[0092] 10 kg of funori is immersed in 100 liters of treated water and slowly stirred. The funnel immersed in the treated water is desalted and taken out in 10 to 30 minutes.

[Hot water treatment step] [0093] The dried funnel in the desalting step is immersed in hot water to change its color to green. However,
By omitting the desalting step, the funo taken out of the refrigerator can be immersed in hot water to turn green. Processing to restore green color by immersing funori in hot water Hot water is manufactured as follows. 100 liters of water, zinc sulfate _{........................... 1800g (ZnSO 4 · 7H 2} O) calcium lactate _{.................. 2000g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) is dissolved by adding iron sulfate _{................................. 0.4g (FeSO 4 · 7H 2} O).

The dissolving solution is hot water heated to 90 ° C., and 10 kg of Funori are immersed in the hot water. The immersed funori is
After about 5 minutes, discoloration starts. After immersion for 10 to 20 minutes, the paste is removed from the boiling water.

A treatment for adjusting the color tone by immersing the green color changing funnel in the adjustment liquid to fix the color The adjustment liquid is manufactured as follows. To 100 liters of water, add and dissolve citric acid… 1000 g reducing sugar… 1000 g reducing agent …………………… 500 g Let it.

A glucose solution is used as a reducing sugar and ascorbic acid is used as a reducing agent to prepare an adjusting solution. The adjusting solution is heated to 60 to 65 ° C., and the heated conditioned solution is subjected to color development of the treated fungus. Remove from hot water and immerse. Funori is immersed in this adjustment liquid for 20 minutes to 1 hour to fix the color.

Processing for Washing Green Funori with Clear Water After that, the funnel is taken out of the prepared solution and washed with fresh water. After that, the funnel is dried to be in a dried funnel state that can be stored, or salt is reattached and stored in a refrigerator in a salted state for sale.

[Example 10] [0098] The collected funori is stored as described below and turned to green. [Preservation process] On the day of collecting or the next day, the funnel collected from the sea is salted and stored in a refrigerator in a salted state. The amount of salt adhered is 50 parts by weight with respect to 100 parts by weight of funori. The refrigerator temperature is -5 ° C.
In this state, the collected funori is stored for 6 months.

[Desalting Step] The funnel taken out of the refrigerator is immersed in water to remove the salt from the funnel. As the water used for desalting, treated water containing zinc ions and iron ions is used. Treated water is produced as follows. 10
Immerse one discoloration pack in 0 liter of water. In the discoloration pack, a nonwoven pack is filled with the following amount of plant ash or the like. Wood ash ................................. 700g calcium lactate _{..................... 150g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) magnesium sulfate ..................... 50g Malic acid (pH adjusting agent) 40 g Granulated sugar (reducing agent) 20 g Salts ... 30 g Copper-added coral sand ... ... 10g

[0100] In this treated water, 10 kg of funori is immersed to remove salt. The treated water containing the discoloration pack is kept at room temperature without heating. Funori immersed in treated water is 20-1
Remove salt at time.

[Hot water treatment step] The funnel, which has been desalted in the desalting step, is immersed in hot water to change its color to green. However,
By omitting the desalting step, the funo taken out of the refrigerator can be immersed in hot water to turn green. Processing to restore green color by immersing funori in hot water Hot water is manufactured as follows. Immerse one discoloration pack in 100 liters of boiling water. The discoloration pack is
A nonwoven pack is filled with the following amount of plant ash and the like. Wood ash ................................. 700g calcium lactate _{..................... 150g (Ca [CH 3 CH} (OH) COO] 2 · 5H 2 O) magnesium sulfate ..................... 50g Malic acid (pH adjuster) 40 g Granulated sugar (reducing agent) 20 g Salt ... 30 g Copper-coral sand ... ... 10g

One discoloration pack is immersed in 100 liters of water heated to 100 ° C. Immerse 10 kg of Funori in boiling water. The temperature of the hot water containing the discoloration pack and the paste is maintained at 80 to 95 ° C. Funori immersed in boiling water is allowed to stand for about 30 minutes to turn green.

Processing for Washing Green Funori with Fresh Water After that, funnel is taken out of hot water and washed with fresh water.
The washed funori is dried and stored in a dried fungi state, or is stored in a refrigerator in a salted state by attaching salt again, and sold.

[0104]

According to the method for preserving seaweed of the present invention, the collected seaweed must be immersed in hot water for salting or refrigerated within a very short time until the freshness is reduced. Absent. This is because the step of immersing the seaweed in hot water is a step subsequent to the storage step. The method of removing the stored seaweed from the refrigerator and immersing it in boiling water, as in the method of the present invention, is less than the conventional method of immersing the collected seaweed in boiling water before the freshness is reduced. Work efficiency can be dramatically improved. This is because the method of the present invention is not limited by the time for boiling seaweed. According to the method of the present invention, the amount of seaweed that can be immersed in boiling water and treated with hot water can be taken out of the refrigerator and treated, so that there is no restriction on the time for treating seaweed with hot water. For this reason, it has not been necessary to immerse a huge amount of seagrass collected in just a few months in boiling water before freshness is reduced. There is a feature that can be. Further, there is a feature that the working conditions can be improved in this way, and the seaweed can be turned into a preferable green color.

Claims (5)

(57) [Claims] 1. A method for preserving seaweed in a hot water treatment step of immersing collected seaweed in hot water to change its color to green, and a preserving step of salting or cooling to prevent deterioration of the seaweed and preserving the seaweed. A method for preserving seaweed, characterized in that the hot water treatment step is a post-treatment step of the preservation step, and that a solution containing zinc ions and iron ions is used for the hot water used in the hot water treatment step. 2. The method for preserving seaweed according to claim 1, wherein the hot water used in the hot water treatment step contains calcium ions in addition to zinc ions and iron ions. 3. The storage of seaweed according to claim 1, wherein the hot water used in the hot water treatment step is obtained by immersing plant ash in a solution to elute zinc ions and iron ions contained in the plant ash into the solution. Method. 4. The hot water used in the hot water treatment step is a solution in which plant ash is immersed in a solution to elute zinc ions and iron ions contained in the plant ash into the solution and to add calcium ions. How to preserve seaweed to be described. 5. The method for preserving seaweed according to claim 1, wherein the seaweed is any of seaweed, kelp, hijiki, Aonori and funori.