JP3554846B2 - How to keep fresh seaweed fresh - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for preserving the freshness of seaweed that is eaten alive, and more particularly to a method of preserving the freshness of live algae in a packed state.
[0002]
[Prior art]
Representative seaweeds include kelp and seaweed. These seaweeds are harvested and dried in the sun, and most of them are on the market as dry matter. Because it is a dry substance, it has good long-term storage properties, is lightweight, and is easy to transport.
[0003]
BACKGROUND ART In recent years, seaweeds have been attracting much attention as health foods and diet foods, and many components that are very good for health, such as mozuku fucodyne, have been discovered.
[0004]
Among these seaweeds, many seaweeds, such as mozuku and sea grapes, which are eaten alive without being dried, have been increasingly required. Because it is eaten alive, freshness directly affects taste.
[0005]
These active seaweeds are usually sold packed in bags or containers made of plastic such as polyethylene. Some are designed to prevent oxidation by injecting nitrogen and maintain freshness. Some are packed with seasonings such as pickled vegetables.
[0006]
Various methods of preserving live marine products have been devised as a method of transporting edible carp, eel, live shrimp, live crab, and ornamental goldfish.
[0007]
With regard to these active marine products, particularly fish and shellfish, oxygen deficiency during transportation has become a problem, and various measures have been taken to replenish oxygen and to reduce metabolic function to reduce oxygen consumption.
[0008]
Conventionally, there is a method of supplying oxygen into water by providing an oxygen replenishing device in a transport water tank, and a method of injecting oxygen into a polyethylene bag for small fish such as a goldfish.
[0009]
In Japanese Patent Application Laid-Open No. 12-175595, an oxygen carrier substance having high oxygen solubility used for artificial blood and the like is mixed with water so that sufficient oxygen is supplied during transportation. Japanese Patent Application Laid-Open No. 11-208713 discloses an apparatus in which an oxygen generating / carbon dioxide absorbent is put in water to supply oxygen to absorb generated carbon dioxide.
[0010]
[Problems to be solved by the invention]
As described above, fresh seaweeds are most important in freshness, and as a technology for maintaining freshness, only nitrogen-substituted ones are used for some of them. There is nothing, and the shelf life of packed products is limited to about one week.
[0011]
After the expiration date, abnormalities appear immediately, such as discoloration of the seaweed and white turbidity of the solution.
[0012]
The method of maintaining freshness used in the method of transporting fish and shellfish described above is used for fish and crustaceans, and has never been used for seaweed. This is because seafood is an organism that requires oxygen for respiration, whereas seaweed is not respired and does not directly ingest oxygen.
[0013]
The present invention has been made in view of the above-described problems, and provides a freshness maintaining method that enables long-term freshness maintenance of active seaweeds and can maintain sufficient freshness even in long-distance transportation requiring a long transportation time. Is a technical issue.
[0014]
[Means for Solving the Problems]
The present invention, in order to solve the problems described above, as a result of repeated trial and error, in order to maintain freshness while the active seaweed is alive, it is necessary to hold in active seawater containing sufficient oxygen. And tried to apply the oxygen supply method used for maintaining the freshness of fish and shellfish, and by using seawater and oxygen and encapsulating oxygen by packing, the freshness retention period of active seaweeds was dramatically improved. The present invention has been completed by newly finding that the length is longer.
[0015]
The amount of oxygen to be enclosed is 10% to 90% of the total capacity of the pack. If it is less than 10%, no freshness retaining effect can be expected. On the other hand, when the content is 90% or more, the amount of active seaweed is small, the product is not commercialized, and the cost is high.
[0016]
The amount of the active seaweed varies depending on the type, but is generally set to 20% to 60%. In addition, the amount of seawater is preferably about 40% to 80% from the viewpoint of appearance.
[0017]
Further, as the seawater to be used, surface water is collected, filtered, filtered, and then subjected to ozone sterilization while aeration, sufficiently supplying oxygen to the seawater, and sterilized. Deep ocean water may be used.
[0018]
The effect of maintaining the freshness of active seaweeds is that oxygen does not act directly on active seaweeds, but by keeping the freshness of seawater containing live seaweeds, the active seaweeds also grow alive. Freshness is maintained. That is, how to maintain the active state of the seawater determines whether or not the freshness of the active seaweed can be maintained.
[0019]
Seawater contains a lot of minerals in addition to salt, and usually only has about 3 to 4 days at most when left at room temperature. Even when this is insulated from the air, such as in a pack, it has only about one week.
[0020]
However, when oxygen is supplied such as by aeration, the active state can be maintained, and the life is extremely long. In commercializing live seaweed, packing and encapsulating oxygen is the most economical and effective method to supply oxygen to seawater inexpensively and easily. By filling in a state where oxygen is dissolved, quality can be secured and a stable holding period can be realized.
[0021]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
[0022]
FIG. 1 is a view showing an embodiment of a method for packing oxygenated grapes in an oxygen pack according to the freshness preserving method of the present invention.
[0023]
After collecting seawater 1 (surface water), aeration treatment 2 and ozone sterilization treatment 3 are performed at the same time as oxygen amount stabilization processing for averaging the dissolved oxygen amount of seawater in the seawater storage tank. The aeration process 2 is preferably performed for 24 hours or more. The ozone sterilization treatment 3 is preferably performed for 8 hours or more, depending on the performance of the apparatus.
[0024]
After harvesting, the active sea grape 4 is used after the attached garbage is washed away by a simple washing process 5.
[0025]
The above sea grape 4 and 100 g of the sea grape 4 were packed and processed 6 with respect to 400 ml of the sea water 1. As the pack, an airtight polyethylene bag-like pack was used. This pack was filled with the above seawater and sea grapes.
[0026]
Next, implantation treatment 8 was performed so that oxygen 7 was about 15% of the total capacity. Finally, sealing 9 was performed on the mouth of the pack to complete packing (completion 10).
[0027]
The oxygen injection 8 is preferably injected and sealed so that the entire pack is in a swelled state. This is because oxygen leakage can be easily confirmed from quality control.
[0028]
Next, a test for confirming freshness retention using packed live sea grape products according to the present embodiment will be described.
[0029]
Active sea grapes packed with oxygen by the above method and live sea grapes packed as sterile and purified water without air were prepared as comparative packs, and visually observed at room temperature.
[0030]
In the case of the comparative pack, the water became white and cloudy on the 8th day, and when opened on the 10th day, it gave off an unpleasant odor, and the sea grape was rotten.
[0031]
On the other hand, in the case of the oxygen pack, even after 20 days, the seawater maintained its transparency, and the sea grapes grew and grew. Oxygen was hardly reduced. When opened after 30 days, the seawater was kept fresh, the sea grapes were alive, and it was delicious.
[0032]
The live mozuku was packed in the same manner and observed. In the active mozuku, 200 ml of seawater and 300% of oxygen were used for 300 g. After 20 days, there was no change in the seawater and the active mozuku, and upon opening the container, the fresh active mozuku could be tasted without any problem.
[0033]
Further, 200 g of the above sea grape was lightly drained, packed as it was with an oxygen pack, and injected so that the oxygen content was about 80%. It was left at room temperature and visually observed. Even after 14 days, the sea grapes did not show any discoloration or rot. When opened, there was almost no problem and it was delicious and delicious. Oxygen was hardly reduced.
[0034]
In this example, all tests were performed in a bright place at normal temperature, but there is no need to store at low temperature such as a refrigerator. In addition, at low temperatures, the activity of live sea grapes and mozuku is suppressed, and a sudden change in temperature may cause a problem in freshness and may affect the taste.
[0035]
【The invention's effect】
The present invention described in detail above has the following effects.
[0036]
1) Packing with seawater and oxygen can significantly increase the freshness retention period of active seaweed.
[0037]
2) By enclosing oxygen by packing, oxygen can be easily and inexpensively sealed, and mass production becomes possible.
[0038]
3) Since packing is performed, the state of oxygen filling or leakage can be confirmed from the external appearance, quality control becomes easy, and a product with high safety and reliability is obtained.
[0039]
4) When the oxygen content is 10% to 90%, the freshness maintaining function can be effectively exhibited.
[0040]
5) By aeration and ozone sterilization of the seawater, the dissolved oxygen amount of the seawater can be kept constant, the freshness maintaining effect can be stably exhibited, and the reliability is improved.
[0041]
As described above, according to the present invention, it is possible to realize a method of maintaining freshness of active seaweeds for a long period of time and maintaining sufficient freshness even in long-distance transportation requiring a long transportation time.
[Brief description of the drawings]
FIG. 1 is a flow chart showing an oxygen pack procedure for live sea grapes according to the present invention.
[Explanation of symbols]
1 Seawater 2 Aeration treatment 3 Ozone sterilization treatment 4 Sea grape 5 Rinse treatment 6 Packing processing 7 Oxygen 8 Oxygen injection processing 9 Sealing processing 10 Completion

Claims (3)

A method for preserving freshness of active seaweeds, comprising packing active seaweeds together with active seawater and oxygen sufficiently containing oxygen. 2. The method of claim 1, wherein the amount of the enclosed oxygen is 10% to 90% of the total capacity. 3. 3. The method according to claim 1, wherein the seawater is a seawater that has been collected, filtered, and further subjected to ozone sterilization while being aerated. 4.

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