JPH078234A - Presevation method of raw alga and preserved food of raw alga - Google Patents

Abstract

PURPOSE:To provide an efficient preserving method of raw algae useful for the processed foods and the like, by contacting raw algae belong to the red algae (Rhodophytes) with a specific aqueous solution without harming their flavor, the feeling to the palate, and the color of laver leaves. CONSTITUTION:To preserve raw algae, red algae belong to Porphyra of Rhodophytes, or raw algae belong to brown algae such as a konbu (sea tangle) and a wakame seaweed (Undaria pinnatifida), are allowed in contact with an aqueous solution containing at least one or more component(s) selected from the group of an acid like acetic acid, lysozyme and E-polylysine (pH of which is favorably 6.5-2.0). Besides, the preserved foods are produced by contacting the raw algae to steaming water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving live algae and a preserved food for algae, and more specifically, a method for preserving algae belonging to red algae or brown algae, and a preserved meal for live algae using the same. Regarding

[0002]

2. Description of the Related Art Generally, it is known that living algae are poor in storability and suddenly lose their freshness and deteriorate in quality.
As a preventive measure, it is stored and circulated after being cryopreserved or subjected to treatments such as salting and drying.

In particular, red algae such as Asakusanori, Amanita, Tosakanori, and brown algae such as kelp, seaweed, and hijiki are rapidly deteriorated in a water-containing state, and a convenient and convenient preservation method appears. Was long-awaited.

[0004] That is, these algae are self-digested in a water-containing state and rotted by bacteria, so that proteins and sugars contained therein are decomposed and useful substances such as pigments and minerals are eluted, and further, Its value as a raw seaweed food, such as that it emits a putrid odor, is rapidly lost over time.

[0005] Among many red algae, laver, in particular, is self-digesting and decaying in a short time in a water-containing state as compared with other seaweeds, and further, proteins and minerals contained in laver leaf bodies, and further Dyes such as chlorophyll, phycoerythrin, and phycocyan are eluted. Even if the seaweed leaves are frozen and preserved, the leaves show a red rust-like color, making it difficult to maintain the original quality of the original algae. Therefore, it was not possible to preserve the seaweed in a raw state for a long time without impairing the original flavor, texture and texture of the seaweed leaf body.

[0006] Conventionally, as a seaweed food, a raw seaweed alga was extracted, dried plate seaweed, roasted seaweed roasted with plate seaweed, seasoned seaweed, etc. Nori Tsukudani and the like are known, and all of these are foods in which the preservation property of Nori is improved by reducing the water activity of the Nori leaf body.

However, even with these preserved foods, the seaweed that can be used as a raw material for these is limited to fresh fresh seaweed that has just been collected. There is a problem that the time of collection is limited, and in particular, in the case of the raw seaweed for plate laver, if the storage period exceeds 10 hours, there is a problem that the plate laver obtained becomes glossy.

[0008]

The object of the present invention is to refrigerate raw red algae (especially raw seaweed and Tosakanori) and brown algae (especially wakame and wakamenekabu) without impairing the original flavor, texture and color tone. Another object is to provide a method for preserving live algae that can be stored at room temperature for a long time, and a preserved food for live algae using the method.

[0009]

The first object of the present invention is to bring a living alga belonging to red algae or brown algae into contact with an aqueous solution containing at least one selected from the group consisting of acid, lysozyme and ε-polylysine. The method for preserving live algae is characterized by the following. A second aspect of the present invention is that the algae belonging to red algae or brown algae are brought into contact with an aqueous solution containing at least one selected from the group consisting of acid, lysozyme and ε-polylysine. It is a preserved food.

The present invention will be described in detail below. Red algae used in the present invention is also called red algae, roots, stems, and flexible algae in which the distinction of leaves is unclear, and forms filamentous, foliate, feathery, etc., and contains red algae in addition to chlorophyll, It is a red or purple color. Specific examples include so-called seaweed, for example, those of the genus Rhodophyta such as Asakusanori, Susabinori, Kosujinori, Marubaa Nori, Tsukusia Manori, Kurono Rori, Upo Ruinori, Chishimakuronori, and their substitutes; Tengusa; it can.

The brown alga used in the present invention is also called a brown alga because it contains a brown pigment, and specific examples thereof include kelp, hijiki, wakame, wakamenekabu and the like.

The algae used in the present invention include not only freshly harvested raw algae but also raw algae obtained by cutting the harvested raw algae into an appropriate size with a chopper or the like.

To carry out the preservation method of the present invention, any method may be used as long as it can effectively bring the algae into contact with the above-mentioned aqueous solution. For example, the algae may be washed with water and then drained, and then the above aqueous solution may be sprayed, or the drained one may be immersed in the above aqueous solution, or the algae may be immersed in water. Let's
At least one selected from acid, lysozyme and ε-polylysine may be added to this to be uniformly dissolved in the aqueous phase.

In the preservation method of the present invention and the preserved food described later, the ratio of the algae to the above-mentioned aqueous solution may be any ratio as long as the algae are in uniform contact with the above-mentioned aqueous solution, but it is preferable. Is 2 to 5 g in terms of dry weight of algae based on 100 g of the aqueous solution.

Examples of the acid used in the present invention include organic acids such as acetic acid, citric acid, tartaric acid and succinic acid; and mineral acids such as hydrochloric acid. Among them, acetic acid is preferable. The lysozyme used in the present invention may be in a salt form such as lysozyme chloride. Although ε-polylysine used in the present invention is a known substance, it has the following formula:

[0016]

[Chemical 1]

## STR3 ## In the above formula, n is preferably 20 to 30. The acid has a pH of the aqueous solution of 6.5 to 2.0,
Preferably 5.5-3.0, more preferably 4.5-
Add to 3.5. For example, when acetic acid is used, the concentration of acetic acid in the aqueous solution is 0.001 to 5.0% by weight, preferably 0.01 to 2.5% by weight, and most preferably 0.1 to 1.0% by weight. Is.

The amount of lysozyme added is 0.00
01 to 0.01% by weight is preferable, and more preferably
It is 0.001 to 0.01% by weight.

The amount of ε-polylysine added is 0.
0001 to 5.0% by weight is preferable, more preferably 0.01 to 1.0% by weight, and most preferably
It is 0.05 to 0.5% by weight.

In the storage method of the present invention, as described above, the acid, lysozyme or ε-polylysine is used alone, or in combination as follows, the storage effect can be enhanced synergistically. it can. In particular, it is preferable to use an acid and lysozyme together.

For example, when acid and lysozyme are used in combination,
The mixing ratio of lysozyme and acid is 0.00
01-0.01% by weight, preferably 0.001-0.
With respect to 01% by weight, the acid has a pH of the mixture of 5.5.
The amount is preferably 3.0 to 3.0, for example, when acetic acid is used, 0.01 to 2.5% by weight, preferably 0.1.
It is 1 to 1.0% by weight. The ratio (weight ratio) of acid to lysozyme is preferably 10 to 1,000.

As another example, when an acid and ε-polylysine are used in combination, the mixing ratio of ε-polylysine and acid is 0.0001 to 5.0% by weight of ε-polylysine, and preferably,
The amount of the acid is preferably such that the pH of the mixture is 6.0 to 9.0, relative to 0.001 to 1.0% by weight. For example, when acetic acid is used, 0.00001 to 0.5% by weight is used. %, Preferably 0.001 to 0.1% by weight. The ratio (weight ratio) of the acid to ε-polylysine is 0.0
1-1 is preferable.

In the storage method of the present invention, acid,
In addition to lysozyme and ε-polylysine, if necessary, minerals such as sodium chloride and potassium chloride, alcohol,
Coloring agents, preservatives, spices and the like can be added.
Above all, it is preferable to add 0.4 to 0.6% by weight of sodium chloride, because the activation of lysozyme is promoted.

The storage temperature of the living algae maintained in the above pH range is preferably 0 to 30 ° C. The preserved food of the algae of the present invention is in the form of food using the above-mentioned preservation method, and the algae and the acid, lysozyme or ε-polylysine alone or an aqueous solution containing two or more thereof in combination. And a mixture of the mixture and the mixture.
The form of the packaging may be a known packaging, but among them, a sealed packaging form such as bottle filling, canning filling, and vacuum packaging is preferable.

By using the preservation method of the present invention, the freshness of the algae can be maintained for a long period of time (at least 3 months, depending on the preservation conditions (temperature, packaging form, additives), 6 months). It can be a preserved food in the form of a product. The algae that are stable in product form are completely novel, and the preserved food of the present invention makes the algae freshly available to people in urban areas. This preserved food may be served on the table as it is, but can be served on the table as a salad ingredient, soup ingredient, or vinegared ingredient.

Further, the raw algae of algae are treated to be processed foods such as dried algae (for example, dried seaweed and dried seaweed), seasoned raw algae (for example seasoned seaweed), and processed foods such as Tsukudani. There is no need, and it is possible to contribute to the stability of the quality of the processed food obtained and the ease of work.

[0027]

EXAMPLES The present invention will be described more specifically below with reference to examples. Example 1 After cleaning the raw algae of Susabinori with clean seawater and dehydrating them,
20 ml of a 0.1% acetic acid solution was added to 2 g of the wet algae (water content 80%) to prepare a raw seaweed preserved food having a pH of 3.5, which was filled in a polypropylene wide-mouth bottle and sealed. On the other hand, a raw seaweed preserved food was prepared in the same manner except that distilled water was used instead of the acetic acid solution, which was then filled and sealed in a polypropylene wide-mouth bottle to serve as a control. The thus-obtained raw seaweed preserved food was preserved in a dark place at 15 ° C. for a predetermined period of time, and the preservability was evaluated by measuring the number of general viable bacteria, detecting pigment protein and sensory test as shown below.

Measurement of the number of general viable bacteria The filtrate of the above-mentioned raw seaweed preserved food stored for a predetermined number of days is appropriately diluted, and this is cultured on a standard agar medium at 37 ° C. for 48 hours,
The number of colonies was counted. The results are shown in Fig. 1. As is clear from FIG. 1, the live nori preserved food of the present invention did not show an increase in the viable cell count, whereas the control showed an increase in the viable cell count.

Detection of chromoprotein After the preparation, the filtrate of the above-mentioned raw seaweed preserved food (preserved period), which was stored for 14 days, was analyzed by a spectrophotometer (manufactured by Shimadzu Corporation, UV21).
In 0), the wavelength was scanned in the range of 400 to 700 nm, and the peak at that time was detected. The results are shown in Figure 2. As is clear from FIG. 2, the raw seaweed preserved food of the present invention did not show an absorption peak due to the elution of the pigment protein, whereas the control showed an absorption peak.

After the sensory test was prepared, the raw seaweed preserved food stored for 7 days
The texture, color tone, and aroma were evaluated by 6 panelists by the two-point discrimination method (the better one is evaluated as 1). The results are shown in Table 1.

[0031]

[Table 1]

As is clear from Table 1, the raw nori preserved food of the present invention was evaluated more highly.

Example 2 Instead of 20 ml of 0.1% acetic acid solution, 0.1% acetic acid-0.
A raw seaweed preserved food having a pH of 3.7 was prepared in the same manner as in Example 1 except that 20 ml of the 01% lysozyme mixed solution was used, and the raw seaweed preserved food was filled in a polypropylene wide-mouth bottle and sealed. The same control as in Example 1 was used. The preservation quality of the obtained raw seaweed preserved food was evaluated in the same manner as in Example 1. FIG. 3 shows the measurement results of the general viable cell count, and Table 2 shows the sensory test results. As is clear from FIG. 3, the live laver preserved food of the present invention showed no increase in the viable cell count, whereas the control showed an increase in the viable cell count.

[0034]

[Table 2]

As is clear from Table 2, the raw nori preserved food of the present invention was evaluated more highly.

Example 3 After cleaning the raw algae of Susabinori with clean seawater and dehydrating them,
30 ml of an aqueous solution (pH 9.5) containing 0.5% by weight of ε-polylysine was added to 3 g of this wet raw algae (water content 80%) to prepare a raw seaweed preserved food, which was then sealed in a glass wide-mouth bottle. . The thus-obtained raw seaweed preserved food was preserved in a dark place at 15 ° C. for a predetermined period of time, and the preservability was evaluated by measuring the number of general viable bacteria, detecting pigment protein and sensory test as shown below.

Measurement of general viable cell count The number of colonies was counted in the same manner as in Example 1. The results are shown in Fig. 4.

Detection of chromoprotein After the preparation, the peak was detected in the same manner as in Example 1 except that the filtrate of the above-mentioned raw seaweed-preserved food stored for 38 days was used.
Results are shown in FIG.

Sensory test After the preparation, the preserved raw laver stored for 19 days was evaluated by 6 panelists for taste, texture, color tone and aroma according to the following scoring method. Quality is the best ... 5 points Quality is the worst ... 0 points The results are shown in Table 3.

Example 4 In place of the aqueous solution containing 0.5% by weight of ε-polylysine, 30 ml of an aqueous solution (pH 8.6) containing 0.01% by weight of acetic acid and 0.5% by weight of ε-polylysine was used. Other than the above, a raw seaweed preserved food was prepared in the same manner as in Example 3, and the preservability was evaluated by measuring the number of general viable bacteria, detecting pigment protein, and sensory test. The results are shown in FIGS. 4 and 5 or Table 3.

Comparative Example 1 A raw seaweed-preserved diet was prepared in the same manner as in Example 1 except that 30 ml of distilled water was used in place of the aqueous solution containing 0.5% by weight of ε-polylysine, and the general viable cell count was obtained. The storability was evaluated by the measurement of C, the detection of pigment protein and the sensory test. The results are shown in FIGS. 4 and 5 or Table 3.

[0042]

[Table 3]

Evaluation As is clear from FIG. 4, the raw nori preserved food of Example 3 was
Compared to the live nori preserved food of Comparative Example 1, the increase in the viable cell count was extremely small, and the live nori preserved food of Example 4 showed no increase in the viable cell count at all. As is clear from FIG. 5, in the raw seaweed preserved foods of Examples 3 and 4, almost no absorption peak due to the elution of the pigment protein was observed, whereas in the raw seaweed preserved food of Comparative Example 1, the absorption peak was observed. Admitted.
As is clear from Table 3, the raw nori preserved foods of Examples 3 and 4 were evaluated higher than the raw nori preserved food of Comparative Example 1.

Example 5 A concentration of 0.01, which was prepared as a stock solution of seaweed, was 4 g of Tosakanori, 6 g of wakame, and 7 g of wakamenekabu in a raw state.
0.025, 0.05, 0.1, 0.25, 0.5,
After washing twice with 1.0% acetic acid solution, 100
It was put in a glass bottle together with ml and tightly stoppered to make a preserved algae. Distilled water and seawater were used as controls. The obtained algae-preserved food was stored in a dark place at 15 ° C., and after being stored for a predetermined number of days, the following pH measurement, general viable cell count measurement,
Furthermore, the preservation property of Tosakanori was evaluated by detecting the chromoprotein in the preservation solution.

The pH meristotheca papulosa, seaweed, per the raw alga preserved food which is adjusted after storage a predetermined number of days with Wakamenekabu was measured pH. The results are shown in Tables 4-6.

[0046]

[Table 4]

[0047]

[Table 5]

[0048]

[Table 6]

As is clear from Tables 4 to 6, almost no change in pH was observed in the preserved algae of the present invention, whereas a decrease in pH was observed in the control distilled water and seawater. In the test group where the acetic acid concentration was 0.025% or more, the pH was almost constant.

General viable cell count The number of colonies was counted in the same manner as in Example 1. The results are shown in FIGS. In the figure, distilled water, 0.025% acetic acid aqueous solution, 0.05% acetic acid aqueous solution, 0.1% acetic acid aqueous solution, 0.25% acetic acid aqueous solution, 0.5% acetic acid aqueous solution,
The number of viable bacteria when stored in a 1.0% acetic acid aqueous solution and seawater is shown. As is clear from FIGS. 6 to 8, in the test diet using the acetic acid solution of 0.1% or more, almost no increase in the viable cell count was observed in the preserved algae of the present invention, whereas the control Also, an increase in viable cell count was observed in the test plots using seawater.

Detection of chromoprotein The chromoprotein elution was carried out in the same manner as in Example 1 except that the filtrate of the above-mentioned preserved food of algae, which had been stored for 16 days after preparation using Tosakanori, was scanned at a wavelength of 300 to 700 nm. The peak due to was detected. The results are shown in Fig. 9. In the figure, distilled water, 0.01% acetic acid aqueous solution, 0.025% acetic acid aqueous solution, 0.05% acetic acid aqueous solution, 0.1% acetic acid aqueous solution,
0.25% acetic acid aqueous solution, 0.5% acetic acid aqueous solution,
The peaks of chromoprotein elution when stored in a 1.0% acetic acid aqueous solution and seawater are shown. As is clear from FIG. 9, in the algae-preserved diet of the present invention, absorption due to elution of chromoprotein was not observed. On the other hand, in the control using distilled water, a clear peak was observed with the elution of chromoprotein,
Some absorption using seawater was also observed.

Example 6 0.05% ε-polylysine-0.01% acetic acid solution (pH
8.2) After immersing 35 kg of Nori seaweed algae of 5.6 kg for 3 hours, papermaking was carried out by a conventional method and dried to obtain a plate paste. About the obtained Nori seaweed, Nori seaweed made immediately after plucking (Control 1)
Was dipped in seawater for the same time and evaluated by sensory test together with the sheet glue (Paper 2). The scores were absolute evaluated by 6 panelists with a maximum of 5 points for each item, and the average value was shown. The results are shown in Table 7.

[0053]

[Table 7]

As is clear from Table 7, the plate glue of Example 6 was equivalent to Control 1, and was superior to Control 2 in particular in gloss.

[0055]

EFFECTS OF THE INVENTION The method for preserving live algae and the preserved food of algae of the present invention have the following effects. Since it can be preserved for a long time without damaging the original flavor, texture, color tone, etc. of raw algae, especially raw seaweed,
A stable supply of algae can be provided regardless of the season. Especially when applied to raw seaweed, its effect is remarkable. Since the amount of acid added is small or does not contain it at all, it does not affect the taste of raw algae of raw algae, and when it is used as a raw material for dried algae, it does not corrode to a drying device in the drying process of algae. Is less affected by. It is possible to provide a novel preserved algae food. Since the processed food of algae can be produced regardless of the season of fishing of algae, the processed food of algae can be stably supplied.

[Brief description of drawings]

FIG. 1 is a graph showing the relationship between the storage period and the viable cell count.

FIG. 2 is a graph showing the relationship between absorbance and wavelength by a spectrophotometer.

FIG. 3 is a graph showing the relationship between the storage period and the viable cell count.

FIG. 4 is a graph showing the relationship between the storage period and the viable cell count.

FIG. 5 is a graph showing a relationship between absorbance and wavelength by a spectrophotometer.

FIG. 6 is a graph showing the relationship between the storage period and the viable cell count.

FIG. 7 is a graph showing the relationship between the storage period and the viable cell count.

FIG. 8 is a graph showing the relationship between the storage period and the viable cell count.

FIG. 9 is a graph showing the relationship between the absorbance and the wavelength measured by a spectrophotometer.

Claims (20)

[Claims] 1. A method for preserving live algae, which comprises contacting live algae belonging to red algae or brown algae with an aqueous solution containing at least one selected from the group consisting of acids, lysozyme and ε-polylysine. 2. The method according to claim 1, wherein the red alga belongs to the genus Rhodophyta. 3. The storage method according to claim 1, wherein the pH of the aqueous solution is 6.5 to 2.0. 4. The storage method according to claim 3, wherein the pH of the aqueous solution is 5.5 to 3.0. 5. The storage method according to claim 4, wherein the pH of the aqueous solution is 4.5 to 3.5. 6. The storage method according to claim 1, wherein the acid is acetic acid. 7. The storage method according to claim 1, wherein the aqueous solution is an aqueous solution of acetic acid and lysozyme. 8. The aqueous solution contains 0.0001-0.01 acetic acid.
% Of acetic acid and 10 to 10% by weight of lysozyme.
The storage method according to claim 7, which is 1,000 times. 9. The storage method according to claim 1, wherein the aqueous solution is an aqueous solution of acetic acid and ε-polylysine. 10. The aqueous solution contains acetic acid from 0.00001 to 0.
The storage method according to claim 9, comprising 5% by weight, and the weight of acetic acid is 0.01 to 1 times the weight of ε-polylysine. 11. A preserved food, characterized in that a living alga is brought into contact with an aqueous solution containing at least one selected from the group consisting of acid, lysozyme and ε-polylysine. 12. The preserved food according to claim 11, wherein the red alga belongs to the genus Rhodophyta. 13. The preserved food according to claim 11, wherein the pH of the aqueous solution is 6.5 to 2.0. 14. The preserved food according to claim 13, wherein the pH of the aqueous solution is 5.5 to 3.0. 15. The preserved food according to claim 14, wherein the pH of the aqueous solution is 4.5 to 3.5. 16. The preserved food according to claim 11, wherein the acid is acetic acid. 17. The food method according to claim 11, wherein the aqueous solution is an aqueous solution of acetic acid and lysozyme. 18. The aqueous solution contains 0.0001 to 0.0 of acetic acid.
1% by weight, and the weight of acetic acid is 10% of the weight of lysozyme.
18. The preserved food according to claim 17, which is about 1,000 times. 19. The preserved food according to claim 11, wherein the aqueous solution is an aqueous solution of acetic acid and ε-polylysine. 20. The aqueous solution contains acetic acid 0.00001-0.
The preserved food according to claim 19, comprising 5% by weight, and the weight of acetic acid is 0.01 to 1 times the weight of ε-polylysine.